THE

ANGLO-CHINESE
COOK

BOOK

Compiled
MRS.

R.

and

Edited

by

CALDER'MARSHALL
and

MRS.

P.

BRYANT

f-

Englisli

and

Chinese

Illustrated
O

VOL.

1. -ENGLISH

SHANGHAI

1916

Printed

at

THE

COHMBRCIAl

PRESS.

LTD.

/"

THE

rUBI-IC

]"]"!!

Y'.HK

LlbKARY

633443

Copyright

"

"

"

"
"

"

"

"

"

"

1916

CONTENTS

PREFACE

While

the
in

one

principally

giving

work,
to

for such

should

of

The

scope

one

thousand

by

ladies

one

that

nearly

as*

cover

the

Shanghai

the

prepared

Cook

Century

School

Magazine,
The

local
of

market;

all well

not

of the

hints,

the

housekeeper.
absurd

one

may

l)eset

The

and

that

sent

made

use

Cooking

limitations

recipe
the

other

of the

ingredients

tlie

hand

clude
in-

to

found

commonly

not

are

has

Boston

the

to

on

has

who

matters.

every

China,

China

realized

in

the

proceeds

would

Harvey
been

the

book

to

Advertising
distributed

housewife
before

the

sale

appeal

will

in

in

China

possible

as

of

the

by

have

etc.,

some

only

time-tables,

due

given

rules
of

to

for

guide

and

care

contamination

to

reliable

of the

household

incorporated

directions

utmost

enforcement

been
a

the

valuable

the
seem

may

attention
of sanitation

food,

that

tails
de-

to

that

especially

Orient.

might

of the
the

represent

work,

it

that

among

it

purchasing

decided

incorporate

to

of tlie cost

to

of

patriotic local
while

supplies.

to

make

possible the entire

as

it is due

and

part

many

worth

nearly

as

was

housekeeper,

Agency

find

far

as

continual

illnesses

resident

from

it

it is

yet

those

hygiene,

make

the

and

cooking

measures,

arrivals

new

escape

the

and

unnecessary,

That

this

of

Household

work
To

and

and

on

of cleanliness

the

procured

adapted

exclude

to

and

culinary

are

in

candies,

also

and

kind,

M.D.,

liave

than

furnished

Fearn,

and

Book

on

work

made

been

products

weights,

of

chapter

supplement

has

Cook

necessary.
more

this

of

that

one

been

have

compilers

and

and

countries.
Tables

that

this

and

be

includes

B.

J.

sweets

authorities

in

readily

food

to

Beeton's

known

having

be

of Mrs.

editors

The

Mrs.

Book,

efforts

can

some

other

relating

well.

as

is that

smaller

work,

largest contribution

aid

to

her, however^

to

now

this

sourcesi

would

recipes

approved

the

mention

recipes embodied

which

and

it

the

meet

publish

to

cooking^

until

enlarged

was

tried

chapter

of

owing
of

its sale

comprehensive

phases

all the

from

apparent

more

To

cook.

authoritative

became

soon

China,

language

able

being

from

taken

value,

elsewhere,

special

recipes

of The

Many
and

entire

valuable

other

It

real

therefore,

work,

deserves

recipes

possible

as

recipes.

in

of

have

to

of

hope

the

to

originally planned

Chinese.

into

book

the

with

number

it translated

have

that

limited

speak

intelligible

Calder-Marshall

Mrs.

majority

the

portant
im-

and

material

of all the
in

housekeepers
to

vital

most

difficult

most

the

to

the

time

same

the

perhaps

orders

their

make

the

at

fund,

war

inability

to

difficulty^ and

of

is the

preparation

its

themselves

present

to

and

it is

home,

the

and

country,

the

the

that

questions

of food

question

the

printing

firms.
a

able

study

It
of

amount

advertisements
assistance
and
is

the

of the

pubUshing

suggested
advertising

that
in

PBEFACE

iv

main

The

of

means

the

in

mistress

without

Each

chance

of

Chang

the

ordinary

English

simple

and

cook,

if

the

as

with

cook

the

careful

Chinese

numbered

l)e

easily
the

followed

are

title^

has

may

as

in

possible

least

to

kept

be

to

Chinese

translation

such

directions

the

best

other

is

ready

deemed

was

tlie

volume

provide

to

it

mistres?,

well

as

the

to

the

being

cook^

Chinese

misunderstanding.
into

of

use

the

the

the

to

the

in

instructions

Nieh-yun

Mr.

has

and

give

to

for

recipe

Chinese,

and

one

Book

Cook

Anglo*Cliinese
instructions

vohimes,

two

kitclien.

English
the

in

the

definite

conveying

it

publi^li

of

design

both

enabling
and

trouble

made

been

by

understood

by

results

will

be

satisfactory.

complete

book

l^

can

The

British

to

some

alphabetical

found

local

has

and

prepared,

been

anything

in

the

to

the

readily.
from

proceeds

Woman's

index

Work

the

Fund,

sale

and

of

the

other

Cook

Anglo-Chinese
War

Funds,

and

charity.
Margaret

S.

will

Book

later

Bryant,
Collaborator.

will

go

be

devoted

RIJSKIN

**

balms

and

cook

and

spices,

and

groves,

of

readiness

chemists.

It

It

hospitality.
perfectly

every

and

one

always
has

It

ladies

something

in

meats;

the

and

It

and

eat.**

Arabian

are

you

(loaf-givers)
to

modern

wasting.

no

art

that

economy

of

science

and

fine,

nice

willing-,

means

the

all

healing

is

savory

French

in

means,

that

watchfulness^

tasting

much

thoroughness,

English

means

and

and

means

nil

of

appliance.

great-grandmothers

your

and

of

knowledge

the

means

inventiveness,

carefulness,

ness

that

field

in

sweet

means

of

good

herbS;

fruits,
and

be

To

are

Ruskin.
"

to

to

be

see

vi

ANGLO-OHINESE

.THE

COOK

BOOK

HOME

We
and
seas

dwellers

the

music

in

"

in

the

of

the

message

often

so

the

perchance

comes

is

melody

^ome

as

wafted

to

us

of

speak

word

all-combining
or

"

East

Far

only

far-away
from

the

over

"The

memory

land;

Home

"

Land."
But

this

building^

land,

of

brightness
four

the

director

sound

the

where

always
welfare

of

Do

we

That

the

home

we

fashioned

her

her

out

impelling?

influence

Presiding
Home;

No.

which

the
of

should

we

in

sojourn

our

there

and

be

foreign

glow,

not

sweetness

in

the
of

power

"The

hand
the

more

life

because

date,
The

Home

it radiates,

of
?

remains

boundless

and

life

eminent

intelligent

an

cradle

us

as

limitless

we

ideals

rushing,
old,

time,

and

and

realizes

the

fails

rules

home

as

home,

What

of

University,

in

not

she

nation?

her

the

fails

the

and

of

in

and

the

full
to

and

Many
of

president

beginning,

the

so

body.

School

Have

is

tissue,

laboratory.

rocks

that

builder

nothing

the

compounded

are

nerve

sound

begins,
in

which

importance

Training

not

in

and

the

nursery,

the

Failing

is

in

infinite

responsibility

society,
of

brain

tissue-building
of

and

"home-maker*'

and

and

dwell

the

to

soul

and

believe

to

why

laboratory

the

only

as

director

duty

are

of

here

should

warmth

muscle,

can

quoted

household.

still

and

years

decades,
the

bone,

mind

mind

and

the

pass

kitchen,

health-promoting^

mother,

heart,

the
for

be

this

of

The

so

materials

could

all

children,

our

H-O-M-E?

l)egins with

to

into

fires,

letters

blood.

physicians

the

hearth

to

which

stretch

years

magic

building

giving

in

houses

our

home

Land"

"Home

these

as

The

the

only

not

but

those

is

physical

not

in

the

world'*?

all.

the

to

are

old

become

outside

duties
The

always.

is the

spirit

outside

world

of

its

Queen.
the

Holy

of

Holies,

where

we

from

retire

the

and

rest.

Home;

the

foundation

and

pinnacle

of

all

that

is

good

individual.
Adelaide

Calder-Afarshall.

in

State

or

THE

SOUL

THE

OF

OF

SOUL

By

Locust
Are

its

And

In

keen

by
sages

build

of

Clad

it

And

it took

As

of

At

the

sun

Then

green

unremembered

some

man.

feature.

repellant

dull,

looked

deep

and

and

With

as

and

rain

had

fed

guise,

staring

from

on

me

in

earth

window-ej'es.

hidden,
unbidden,

it

smiles

there

and

buds

gracious

and

house

my

Ck"ld

reared

its

and

tears

of

it

toil
"

forcing

came

the

through

soil

head,

dead.
chill

Love

Laughed
Now

plan.

creature,
in

it

lifeless

as

Love

Till

birth,

my

Until

80

fit

to

skin

and

familiar

soul-seed,

own

forms

form

on

80ulle8sly

Lay
By

for

bone,

by

fossil

silently

Standing

My

bone

some

And

weather,

shingle
in

Johnson.

together

autumnal
and

and

HOUSE

atones

wrought

joint

Lath

vii

them

saw

the

Joint
As

bones

and

HOUSE

THE

Burges

brick

timbers,

THE

those

to

linger

breathed
and

wept

window-ey^

al

waysita

along

hallways,

toiled

there,
are

and

brimming

dreamt
with

there
the

in

wakened

the

gloam
soul

of

Home.

AXGLO-CHINiSE

THE

viii

HOUSEHOLD
Half
houses.

is

It

of

precedes

true,

80

of

beginning

that

the

therefore
has

rhymester
If

half

other

in

are

oar

only

his

How

which

silently

How

objected

usually

in dust

recognise

enlightenment

of

preoches

of

gained

infection

with

first.

is due

of

first

to

It is

Failure

ignorance, and

all

generally,

be

will

aim

dust?

of

merely.

to

and

emphasis.

dangen

mainly

the

be

of cleanness

effective
the

to

understood

are

example

an

housekeeping^

poor

subject should

dust

as

awakened

be

housekeeper

the

standing

and

sign

source

of

possibilities

be

"information

nation."

house

as

the

on

surely

reform

reproves,

to
a

But

see

housekeepers

can

bej^inning.

especially the

easy

might

individual

the

is

study

to

must

of filth is the

reformation.

own

very

You
It

beginning

that

us

would

one

this

information

told

the

housewife

the

removing

''

that

Waring,

it behooves

or

reformation,"

To

few,

anU

ininds,

oar

Colonel

says

danger/'

"

the

in

are

preventing

Some

order

HYGffiNE

Seton-Thompeon.

"

means

diseases

our

BOOK

COOK

speedy
When

housekeepers.
they

as

guard

are

by the

now

this

against

to

of

source

danger.
Should
which
and
to

the

but

small,"
facts

has

of dust

not
a

be

which

has

duster,

process.

Busting

wherever

slightly damped

is

or

be

to

be

must

paid

liouses

done

be

so

Dust-plants

than

the

to

removal

this

wiping

by

keeper.
house-

is done

complete

harm,

held

are

prove

infinitely

careful

where

by

without

the

the

by

dust-spreading,

do

will

infinitely great, and

is

ignored

In

always

of

science

science

unseen.
a

possible
oiled.

the

dust,

harmless.

the

as

made

ordinary

experiments,

means

attention

more

should

no
*^

cannot

but

seen

this

by

humanity,

house, great

places

is

described
to

of such

resulte

be

may

resulting from

growths

dust

established

clean

only from

cloth;

been

relation

it

feather

removing
into

its

have

To

with

in

thnt

experiments

simple

so,

bacterial

the

observer,

casual

most

do

to

plates, giving the

following

Bacteriology

the

desire

one

clearly show

will

the

any

the

dust-

the

up

cloth

damped

dust

should
or

oiled

surfaces.
Ist.

Sweeping
as

done

in

such

way

raise

to

as

little dust

as

possible.

2nd.

Dusting

3rd.

Dusting
of

be

should

the

should
should
room,

follow

never

be
not

immediately

process

stirred

up

whereby
and

thrown

after
the

sweeping.

dust

again

is

taken

into

the

out

air.

does

Cleanness

result

nol

ix

HYGIENE

HOUSEHOLD

is femov^d

dust

the

unless

the

from

house.

two

onlers

which

That

dish

health

be

with

washed

dusters"

the

wash

are

dish

each

towels

must

in

drying

Long

The

should

washer

furnishes

and

time.

for

necessary

as

cloth

cloths

Dish

disinfects.

thoroughly

Chinese

dish

greasy

dried

is

clean

kept

germs.
and

water

air

the

by

used

much

hot

open

*'

and

The

of

growth

and

soap

be

towels

tableware.

the

for

and

sunshine

the

dish

clean, bright
field

sweepings

all dusters

will enforce.

and

cloths

favorable

most

housewife

the

for

as

the

"

and

burned,

he

should

sweepint?

from

''Burn

daily.

washed

be

should

of dirt

collections

All

dish

so

mop

abolished

be

as

qnsanitary.
readily finds

Dust

ice
any

bits

the

meat,

be

of

often

here

carelessly dropped

milk

and

the

are

ice-box

should
soda

All

so

that

refrigerator,

compounds
contamination

to

endangering

health.

Milk
the

be

milk

and

away

The

shelves

every

of the

of

frequently

In

breeds
the

no

with

house

washing

soda
the

under

pnn

with

scalded

action.
to

bacterial
which

in

kitchen

lint, dust

and

for

vessels

must

cooking.

the

be

the

sink

and

the

food

growth,

it is placed

of

that

to

organic

many

They

scrupulously

kept
should

They

of

soap

modern

housekeeper

knowledge

in

cupboards

vemiiu, and

light

intelligent

absolutely

or

found

are

of

sources

supply, thereby

not

only should

should

be

clean;

on

oughly
thor-

be

kept in closed

this

cupboards

dust.

the

Dirt

of the

that

bacterial

media

the

suds

bacteria
of

The

week.

soap

grease,

of

entire

best

utensila

flavor

from

cleansed

the

the

of

to

it will be

else

cleaned.

cooking
the

depends

hot

length,

solution

taint

may

appear.

result

sterilized, but

scalded
The

of

once

with

with

air of the

one

least

on

grow

refrigerator needs

Many

boiling hot

pipes, from

foul
the

the

being

may

overflow

are

at

cnrefuUy

become

that

pipe

of

its entire

growth.
A

products

gaseous

if the

even

will

duat-plants

pipe

tlirougliout

slime

no

and

waste

the

scrubbed

be

The

in.

escape

bacterial

putrefaction.

down

poured

be

the

of

germs

should

washing

slimy

of

mass

refrigerator,

the

or

by their

The

cleaned

carefully

with

and

foods.

other

ice-box

it is put

food

and

covered

before

cleaned

thoroughly

is

the

to

access

of

and

vermin

boiling

and

storerooms

must

be

water.

bring disease^

scientific
realizes
even

kitchen

the

knowledge
that

the

rudiments

life and

of germ
Chinese
of

'^

hygiene

houseboy,"
and

growth
with

sanitation,

ANGLO-CHINESE

THE

and

tion

right
It

Flies

are

This

countries.
ordure

broadcast

in

countless

bred

capable

flies

infect

other

such

heaps

as

moist

being
will

fly papers,

of

supplemented
together,
which
in

they

the

cure

keep

for

of
if

especially

out

Note.

Stauleyi

Stanley's

they
than

The

food
that

have
it

explicit

be

One

boy
for

will
the

to

frequently
to

unnecessary

directions

go

contained

simple
towards

destroyed.
unsafe

them

after

taken

with

regard

emphasized
do
in

more

the

by
than

Municipal

it

care

Health

refer

close
upon

fliesy

of

best

the
easier

is

to

in.

the

our

If

implements

is

once

to

flies,

of

house

and

are

corners

very

Prevention

they

after

fabric

cheap

guests,

dark,

effective,

the

freeing

in

and

ends
to

and

the

even

prove

wire

damage

these
far

and

be

loose

without

of

will

refuse

house

the

flies,

where

only

sides

rid

to

variety,

having

flies

exterminate

so

it is desired

killed

Such

ground

their

to

bread

for

places

covered,

kept

clinging

poisonous

or

may

precautions
been

food
case

unwelcome

are

to

is

In

be

must

fly

infect

thrives

which

fly maggot,

garbage
of

alighted.

is paid

bonus

the

the

yet

germs,

the

on

covered,
if

dangerous.

out

danger,

especially

readily

as

the

be

kept

breeding

most

are

food

cooking,

just
All

spread

be

paddles,

energetic

an

flies, as

them

of

have

may

wire
flies

which

hands

for

sticky

flat

by
with

of

vicinity.

the

will

fly in

one

this

avert

these

destroy

table.

the

refuse,

fragments

the

to

either

end

an

since

for

should

receptacles

All

flies

attract

up

make

emptied,

but

will

to

is

fore,
there-

should

supplies

that

food,

housewife,
of

and
germa

to

access

screened,

true

products

other

and

is

it

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to

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throw

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TO
Black

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force

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for some

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HINTS

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there

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xv

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necessary

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of

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success.

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to

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but

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spirits

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and

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methylated

part

excellent

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purifies and

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time,

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than

nails

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short

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pressed

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better

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whitens

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boxes

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screening

of

chest

or

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allowed

in

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piece

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solution

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pepper

flower

in

cut

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back

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layers

potato,

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is made

holes

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in

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mouse

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Have

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mouse

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and

enough

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plant;

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to

down

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cement

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destroyed.

be

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from

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to

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cold

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with

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paper

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attack

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kerchief.
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xvi

then

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the

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kept

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sheet

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white

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use

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cleanse

powdered

sauces

least

puddings,

twelve

naise,
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surplus

whips,

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coffee, jellies;

added

if well

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freshen

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also

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beaten

ance.
assist-

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out

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making

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yolk

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to

left-over

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laying them

purpose,

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for
and

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to

it

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applied lightly

all leather.

into

hours,

of

bottle

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provided

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cream
cream

so

ice.

on

of

spoonful

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used

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of

and

to

maitre

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for

flannel

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bulk

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teaspoonful

hot

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piece of

split the vegetables and

to

following suggestions
be

may

sherbets^

increase

while

and, by referring

easy

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off

put

can

dressing, forcemeat

macaroons,

testing vegetables

EGG-HELPS

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be

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two

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paper

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cookbook,

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white

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thoroughly

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oi the

cover

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seems

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to

uses

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fork

tissue

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kitchen

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nt

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on,

fork

remove

use

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readily cling

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yolk.

easily removed.

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needle

of

pieces

knitting-needle

cooking.
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the

BOOK

COOK

AXGLO-CHINESE

THE

is

used

be very

much

vinegar

in

instead

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granulated,

in

hard

making

smoother.
a

kettle

hot

of

lard

will

prevent

doughnuts

fat.

tough

make

tender

meat

lay it

few

minutes

in

vinegar

strong

water.

TINNED
in

doubt

any

remain

blade,

in

When

about

few

and

TO
each

FOODS.

all should

If

be

PREVENT

MOULD
and

cover

opened,

bright

is present

copper

thrown

is

tin

condition, plunge

minutes.

vinegar

the

for

half

strained
cut

an

hour.

bars

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lbs. of

JAM.

in usual

way.

when

cold.

overflow, and

then

let

clean

knife

deposit

Cut

into

will

be

it

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seen

on

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let
the

it settle

fat, and

Great

care

it will

be

rounds

of

tissue

soak

paper,

SOAP

soda; 3 lbs. of slaked

liquor

into

it will

lbs. of washing

steel

immediately.

away.

IN

HOUSEHOLD
6

out

pour

lime;

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strain

boil

must

useless^

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be
as

gallons of water.

clear, and

thick,

taken

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when
soda

pour

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add
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to

the

tub, and

it first boils
is lost.

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op

or

HOUSEHOLD

few

drop

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washed

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of

of

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with

HINTS

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and

soap

TO

into

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clean

brilliaot

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shoes,

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poliaii.

wearing,

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with

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is

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of

fl'"ur

and

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paper

feathers,

the

Fine

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borrowed

up

list

books,

be

MEMORY

shoes

tan

polislied,

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they

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need

things

if

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in

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mended

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be

will

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kitchen.

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will

the

edge

removed

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meal

all

out

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takes

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minute

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cloak-closet.

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attention

FOR

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meal

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cloth

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never

tear

woollen

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xvii

tlte

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beyond
make

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many

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take

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look

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same

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and
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things

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PART

METHODS

OF

COOKING

xvlii

ANGl/)-CHIXES"

THE

HOMILY

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is

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soup*

meata,

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in

same

trouble,

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way

dishes

done

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made

and
The

of

cooking

intelligence.

sight

the

failure

good

and

care

please

and

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to

easy

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fat

hot

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the

when

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elements

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upon.

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hy

over,

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properly

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would

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Chinese

this

and

could

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ordinary

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is

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chemical

in

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if she

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the

and

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sense

said

proverbially

plant, and

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frying,

relieved
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and

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would

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health

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of

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that

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acceptance

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give

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kitchen

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every

principles

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and

of
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upon

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as

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is worth

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at

from

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doing

cooks,

many

its fundamental

with

familiar

well

as

as

taste.
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and

the

and

way
mold

make

regard

chartreuse,
top,

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or

size

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that

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in

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thought

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shape

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parafrraph

and

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on

included

than

pressed
witii

of hash

make

potntoes,

the

fancy

same

In Chinese

if

suggested.

chops,

dish, gives

short.

dishing

in

prepared
chicken

with

seasoned
A

meat,
with

jelly
for

the

slices

ple:\ging

sense

of

sauce,
with

of the
will

flower

bread

no

center

give
in

the

Uniformii

table.

of

the

pret^sed into

mushroom

and

simple

carelessly together

piece

pancakes,'
a

in very

fancy mold, a^part

chopped

de(!orative

edition

of

materials

table

one

manner

Minced

placed

into

the

filled

center

of

refinement

cooking

dish.

the

dish

filled

space

to

in

merely

coliibination,
of

Potatoes

the

lies

ornamental

appetizing

more

and

or

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elegance

plain

an

it

symmetry.

removed,

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make

give

to
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to

often

arrangement,
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another

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ring

of

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tasteful

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between

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serving.

family

pleasure,

in

cooking.

the

of

of

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COOKING

worth

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families,

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ON

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ft

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TO

THINGS
daeh

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added

of salt

yolk

BOOK

REMEMBER
of eggs

whites

the

to

the

epecis of

COOK

ANGLO-CHINESE

THE

XX

must

into

get

them

makeB

whip
which

whites

the

better.
be

to

are

whipped.
Fold
as

the

method

Break

and

Add

Use

double

With
Milk

Batter

sour

milk,
butter
flavor

added

in,

rejected

be

can

any

so

saucer,

if

spoiled.
to

an

egg

greasy

used

for

crumbing

lower

pan

boils.

to

Dried

crumbs

soda

mixed

from

curdling.

molasses,

or

odor

order

in

to

of

closely

or

powder.

baking

covered

milk

vessels,

they

as

articles.

other

from

before

tomato

instead

in

kept

small

in

with

soda

use

be

should

and

bits

to

mixtures,

creamy

or

sauces,

vents
pre-

forming.
directly

grated

crumbs

milk

the

in

water

of

the

slowly

line

Crumbs
dried

stir them

milk.

the

bi-carhonate

and

Butter

CranlM

for

when

prevents

readily absorb

be

not

of water

ful

boiler

of

is added

cream

mixture

is scalded

pinch

into

time

than

rather

miztare

any

cells.

air

striuginess.
a

Milk

Milk

the

tablespoon

the

remove

at

one

into

the

breaks

eggs

necessary

wliites

whippel

tlie

latter

fried

the

from

loaf

give

delicate

more

color

than

articles.
absorb

and

moisture,

more

better

are

for

watery

dishes.
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melted

spread

butter

dotted

butter

the

the

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Meats

salt

skim

To

few

need

enough

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from
To

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grater,

should

of

dishes

better

they

through

be

method

mixed

than

with

evenly

having

lumps

of

spread.

are

the

crumbs

top of

on

scallop dish,

are

better
not

fish

than

be

for

water

pierced while

with

the

skin

basting

meats.

cooking.

side

over

up

the

Change

night.

water

cold

the

draw

the

and

water,

the

to

saucepan

will

grease

side
rise

of

fire,throw

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that

so

it

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be

in

easily

off.
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after

bubbles

sauces,

of

teaspoonful

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times.

several

taken

tops
this

crumbs

sauce

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fire;

completed.

is

cooking

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the

over

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the

over

the

over

move

drops
be

of

used

to

any

it

beef,

give

serve

the

juice,

slightly, and

same

press

the

from

drippings
uses

the

as
raw

juice will

run

dishes;

meat

not

flavor.

onion

pronounced

soups,

onion

made-over

juice improve

from

skimming

extract

onion

any

beef

roasts, and

lard, cottolene,
surface
ofl* the

of

an

or

mings
trim-

butter.

onion

point of the

against
grater.

Chop
its

Add
when

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first

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do

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for

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effect

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on

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Never

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oeiatine;

purpose.

brush.

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dishes

jellied

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using

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milk.

or

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Molds

cooked

article

greased.

not

it,

turning

that

so

off

lifting

before

spot

mixtures

form

the

through

will

the

mold.

strainer

not

make

to

strainers

time

until

warm

of

place

serving,

the

in

saucepan

which

before

the
the

being

be

if

taste

keep

is

salt,

be

put

an

extra

cooked,

excepting
where

therefore,
in

until

after

the

for
wine

is

wine

is

Flavoring

necessary.

frozen

adding

of

should

salt

added
to

are

raisins

the

little
be

can

mixture

the

after

increases

very

more

slam

added

is

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to

To

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flavoring,

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hot

to

fluid;

water

not

surface

are

right

it

odor.

no

will

or

liquid

cold

in

down

uneven

an

material

make

to

have

and

before

all

liquid

little

starchy

any

milk,

hour

an

jellies

mold

exactly

to

flavoring

Dishes

their

in

Snet

Choppintr

clear.

butter

leave
for

dishes

dishes.

used

oiling

water.

Any
baked

Chopping
it.

smooth.

keep

hot

it

place

perfectly
To

pan

molds

over

desirable

material,

or

boiling

with

Molds

dish

also,

break;

of

for

liquid

gelatine;

them.

in

Invert

grater,

becomes

it

hot

in

evenly

side

the.

the

or

water,

place

cool

more

molds

on

their

prevent

from

arrowroot,

until

dissolve

add

Grease

prevent

to

chopping

lumping.

cold

enough

in

solid

prevent

constantly

quickly
stiffen,

not

to

with

gelatine

Soak

with

cornstarch,

if

mix

and

slowly

in

to

articles,

other

or

liquid

adding

When

liquid,

peel,

constantly

stir

almonds

to

rose-water

flour
before

membrane

table.

the

mixing

and

the

with

it

sprinkle

Remove

/Jmondlf

grated
on

When

of

xxi

pounded.

or

loosen

sharply

and

place,

together.

drops

few

chopped

grater

cool

sticking
a

To

in

suet
and

oiling

REMEMBER

TO

THINGS

need
them

to

of

amount

mixture

in

sweetening.

order

to

prevent

Raisins

bottom.

oven

cooked

door,
for

or

jar
the

any
second

rising
time

while

material
needs

hot

itjs
oven.

baking

Baking

or

THE

xxu

ANGLO-CHINESE

METHODS

OF

COOK

BOOK

COOKING

EXPLAINED

BOILING
Where
into

simmering

simmering

in the
be

much

and

destroys

their

color.

All

good

shape

while

side

dish.
the

fish
and

meat

Salt

the

out

it is

minutes

Fifteen

time
Ham
The

to

for

pan

be

is scalded

kept

water

vessels,
and

the

spoil

put

into

the

to

keep

open

heat

high

as

skewered,

possible, be

not

in

water

keep

to

placed with

appearance

water^

the

of the
it hardens

as

rule

flavors

the

salt is

other

to

mutton

methods
tender

or

in, fre"h
added

not

thus

piercing meat,

not

as

for

the

where

soup,

of

well

rule

is

of

letting
cooking.
much

meat,

boiler

for

peels off easily.

ekin

off

taken

When

the

when

water

point.

rule is made

to this

boiling

tied

well

in

as

as

the

therefore

nulk.

containing

boiling

simmering
pot, with

open

when

object

out

is the

the

when

easily burns,

Milk

the

meat.

should

scum

and

water,

into

exception

in

it will

The

boiling

pound

tough

is done

them

to

the

the

at

rapidly

be

the

completed.

juices,

falling apart.

where

draw

to

is

cooking

its

prevent

used

is

water

in

be

the

strong-flavored vegetables will

boiled

should

cold

put

are

point only.

covered

These

settles

vinegar

juices'^applies

its

longer

to

An

should

scum

little

helps

where

water

until

so

up,

For

if any

done

articles

extract

to

is first put

in

boiling, and,

the

into

put

meat

cooked

be

meats

and

simmering

cooked

should

vegetables

tliem

in

when

object is

flavor.

cauliflower.

objectionable

less

the

cooking

their

retain

to

cabbage

Green

vessels.

the

be

vegetables should

retaioed,

pieces^

to

the

and

reduced,

point,
of

cases

bone
Fish

and

Meat
at

raised

pieces tender, the

tough

then

heat

into

cut

be

to

are

Where

water.

be

must

color

gradually

water

render

the

Vcffetables

Meat

the

To

and

they

80up{",

of

heat

juices and

boiling salted

already
for

as

the

it is safer

using
in

water

pot when

double

the

boiling

to

use

boiler,
vessel

outside

meat.

double

the

thing
any-

in the

liquid

inner

boils.

BAKING
The

There

mixing.
careful
from
the

have

not
ovens

them

Asbestos

convenient
the
will

oven

the

to

heat

fire

place

the

heat
purpose.

of

the

is

this

In
or,

on

the

the

where

side

top.

of

the

tin, or

be

done,

Asbestos

oven,
a

or

by

to
to

paper
on

the

piece of brown

is

under

It is usual

is necessary

cannot

burning.

learn

settle

part.

it

to

the

trouble

which

bottom

this

has

common

aahes

case

than

matter

one

used.

oveiis

from

against

therefore

ovens,

the

side.

important

more

reaching

them

protect

cleaned

being baked,

excessive

ordinarily serve

the

the

on

articles

thing

of

thoroughly

prevent

to

is
for

tests

capabilities

them

screen

if the

definite

no

hotter

articles

many

the

having
and

of

are

watching

frequently

paper

baking

to

turn
pose
inter-

is
shelf

of

paper,

METHODS

lower

To
open

the

cold

water

baking

the

lid

put

heat

the

of

an

range

the

on

the

meats,

seared

heat

the

of

COOKING

OF

the

shelf

of

should

be

Ipwered,

will
hot

very

the

so

damper

little way.

oven

be

xxiii

closing the

oven

the

should

oven

if

oven,

over

EXPLAINED

is not

Sometimes

effect

the

cooking

will

after

be

When

the

done

of

pan

purpose.

first,and

at

sufficient,

is

meat

slowly.

ROASTING

which

baking,

is

oven

before
in

is done

than

flavor

done

is

Roasting

baked

frequently

fire^ and

the

the

Roasted

oven.

ones.

The

opened

for

should

latter

have

meats

likely

are

be

not

of

with

distinctly better

taste

to

confused

unless

smoke

the

basting.
BR0IUN6

for

Meats

burning.

heat

intense

only

to

to

open

carry

Chops

paper

are

the

is

rubbed

frequently
only

ziot

burn

suet

as

expedient,

an

be

can

the

hot

as

of
not

not

the

flavor

flame,

of

drafts

ten.

especially

are

hot

when

pan

coals

hot, then

very

the

bright

under

or

is heated

sticking, and

does

iron

the

counts

over

in

manner

turning

to

above.

frying-pan

This

9d

prevents

broiled

being

prevent

expos

also

one

as

accomplished

from

once

without

wire-broiler

meat

to

destroys

directed

as

method.

other

before

paper

instance

prevent

in the

as

it

this

as

double

and

which

often

at

Frequent

bright coals

if turned

with

way,
In

to

oiled

be

juices.

smoke

have

to

must

cooking

turned

meat

in

approved

with

and

broiling

accessible.

notr

slower

fire,mnking

broiling is

and
the

retain

gives

tight

will

Although
coals

but

smoke,

wrapped

The

good.

for

rule

off

and

watching

constant

thin,

cut

are

surface

the

into

The

meat.

the

burning^

dripping

grease

broiling requires

broiling

sear

prevents

the

by

cooked

Meat

is turned

meat

ed
broiling is recommend-

give the

same

result

as

hot

with

few

coals.

BRAISING
Meat
slices
a

of

salt

mixture
of

cooking

Braised

by

braising

vegetables,

herbs,
tough

dishes

are

is shut

(laid under

pork

of

bouquet
of

cooked

and

cooked

much

meat

slowly

meats

in

makes

closely-covered

to

dice,

into

cut

dry

or

the

in

its

prevent

little soup

the

confined

them

tender

pot

sticking
stock

pot),

water, and

or

This

steam.

and

the

to

of

method

good

flavor.

esteemed.

FRICASSEEING
cooked

Meat
stewed

liquor
tiroes

until
in

in

tender

the

dumplings

and
in

pot
are

this

served

which
served

way

the
with

is
in

first
a

meat

it.

sauted

white

or

to

brown

is stewed.
In

the

latter

in

keep

gravy,

Toasted
case

its

juices^ then

made
bread

it is called

from
and
a

the

some-

pot-pie.

THE

xxw

ANGLO-CHINESE

COOK

BOOK

SAUTl^NG
little fat is put

cooked

laid

'are

and

in

many

miscalled

frying,

as

in

frying,

sauted

shallow

browned
and

articles

is

and

greasy

hot, the

articles

to

be

of

cooking

is

by

manner

the

for

responsible

be

to

is

This

sides.

largely

likely

are

this

when

pan;
both

on

disrepate

of

indigestible.

FRYING

Frying

depends

upon

completely

cooking

by imniersion

the

being

fat

the

cover

that

for

kept
full.

is

cooked

alone, and

in

When

used

properly

but

or

The

fat

is

being

to

be

fill it two-thirds

of

mix.ture

used

frying should

for

fat to

enough

frying

of

success

fat

enough
kettle

any

little

fat.

and

it.

with

started

Olive-oil, lard, crisco, drippings,

purpose.

hot

very

sufficientlyhot,

articles

purpose

in

them,

tiie

and

consumed,

the

serve

pot

can

be

easily replenished

after

without

clarified

the

coating

set

which

as

fried

fat

will

with

last

care

fat

pot, be

can

be

the

other

for

should

but

fat

used

If fish

crumbs.

months,

for

the

unsuitable

be

time,

clarify it;

to

to

and

egg

When

(see below).

necessary

in

This

then

Each

use.

dropped

again wanted.

it, it will

with

next

returned

and

is coated

in

its

be

cloth

until

away

for

should

potato

through

are

of

pot

right quantity

raw

anything

often

as

and

cold,

of

strained

and

this

purposes.
Heatinr

be

when

potatoes,

the

fat, a slice

tlien

covered
for

the

using

it should

with

is to

be

used, the

be

fot

should

frying'kettle
needed.

raised

quickly
for

fat

attained,

Many

articles
fat

to

Spatterins:

into

the

heat

of

fat.

contained

hence,
into

in
one

the

fat.

When

placed

it, and

in

be

is

purpose

of thus

encrusting

mistake

should

not

be

turned

the

crust

food.

outside
of leaving

made

and

and

steam

dry and

very

the

by

spoon,

of

the

of

it at

and

made

great

into

touching

one

lowered

time,

throwing

once

the

too

long

in

the

of

cannot

for

used

dishes, like croquettes.

articles

fat;

outside

grease
are

the

water

gradually

the

the

crumbs

or

by

out

them

sears

in

When

slowly

lowering

not

dipped

same

which

through
Egg

with

is caused

Spattering

to

is
heat

right

be

time,

at

time

imprudence.

should

be

can
some

measure

the

without

in

put

sufficiently hot
forms

absorbed

be

reduced.

them

It is

time

moment

is attended
this

basket
at

the

takes

before

from

wooden

or

not

must

being

fat

in, a

much

too

making

for

and

penetrate

articles
be

use

few

It

preparatory
it

wire

the

right

frying.

fire, which

iron

an

on

articles

the

to

open

laid

articles

many

likely

prepared,

hung

will

reason

everything

Color

Too

fat

for

if this

and

before

at the

hot, and

needed

seriously burned

are

it, the

is
the

on

are

basket

the

it

fried

be

grease

the

another,

hurried,

persons

to

heat

hour

an

range

gradually

temperature;

place

to

or

danger.

the

this

the

on

smoking

when

cook,

placed

become

the

to

reach

to

taken,

the

then

will

It

be

fat;

the
The

lemon

of fried

articles

which

color,
fat, the
'

over

the

basket

is

the

desired,

one

should

kettle, which

be

held
is

the

for

is
a

quickly attained.
few

hottest

minutes,

place

to

When

or

until

be

found,

lifted

through
the

from

the

dripping^

articles then

i
ffi
l*iL-cr

of

Lardeil.

meat

2.

I,arrliii(;Xei-illrs.

Mkasvkin.:
Tin

uieasiiritiK

cu\,

Si"ooiiliil 111 salt.

Onelialf

ci-i-s

am"

si-oons-

liol.iii.j;our

i)i'P]KT

i"r

lialf-].iiit.
-piiTs.

spoonful.

"'
SiHioiitiil of flour, sujj"''.
llfHpni)" s|"i)oii(ul.
I"
K

liiilUT,

tf^

Ik

3.

I"wIooiis.

f'NhwT
I

f.

i.iC

!.i:'.;K\KV''

-S."

'

_.

The
a

alba

foamy,

crumbs.

crumbs
with

and
them

the

to

if first made

the

spoon

pour

board,

and

the

if, after

better

shape

before

with

handling,

them

into
be

they

can

lightly

being prepared,

shape

rolled

they

at

second

the

and

will keep

They

stand

to

creamy

to manage

cylindrical form

allowed

return

Soft,
easier

are

time,

thoroughly,

board.

are

first in the

being left until

into

the

on

only and

egg

crumbs.
and

Where

one

egg

be

not

enler.

articles

them

the

remove

should

to

beaten

the

them

them

time

by dropping

in

formfl

is added

egg

and

of the

white

moisten

cover

require delicate

ball, molding

which

at

flattened

egg

ope

run

roll the

board;

and

completely

to

grease

the

use

place them
over

the

for

to
to

on

To

enough

fat,and

hot

the

lightly together,but

better

crumbs

into

penetrate.

holes

leave

is

well, then

them

into

crumbing;

more

and

not

beaten

are

it

like croquettes

mixtures

ends

these

BOOK

pat

it thin

make

to

as

break

Turn

dry

to

when

will

grease

so

is wanted,

color

fresh

the

egg;

bubbles

as

delicate

the

of

stringiness

which

of water,

tablespoon

COOK

quickly coagalates

men

coating through

one

Molding

ANGLO-CHINESE

THE

XXVI

the
their

hour

an

or

being fried.
LARDING

is

larding

well

Cnttlaff

that

rind, and

the

inch

quarter
inches

this

ordinarily

is

deep

projecting
so

cut
a

to

as

size

and

birds

For
suit

The

the

small

or

drawn

taking

when

all

be

lardoon

about

is

quarter

lardoon

they should

in

are

would

two

ice, but

regular intervals,

at

lardoons

the

and

leaving the

taken

lardoons

pieces, the

stitch

na

with

slices, one

on

holding

through,

should

stitches

and

ornamental,

appear

to

sides.

meat,

then

of

long,

needle

meat

wide

inch

by placing them

larding

the

it into

Cut

of

surface
of

lengthwise

cut

quarter

one

firmer

The

necessary.

best

firmest

strips
made

be

can

surface

is the

rind
into

then

inch

an

both

on

even.

nut

the

pressed through
inch

and

lean, dry pieces

larding is

for

pork

the

pork through

improves

much

so

the

lardoons

of salt

pieces

The

nearest

thick,
The

long.

and

trouble.

the

repay

lardooiM

done,

is easily

It

meat.
to

small

drawing

of

course

of the

meat

be

be

cut

of

used.

needle

DAUBING

Daubing
and

places
sharp

is cutting

inserting

the

through

lardoons

of

thickness

entire

salt

pork.

The

is made

cut

in several

with

thin,

knife.

BONING

Cutting
boning.
bones
MMto

wooden

This

removed,

the

is easily

from

done

tail ends

the

toothpicks

filets mignons.

free

meat

or

with

with

the

bones,
a

sharp-pointed

wrapped
small

leaving the

skewers

around
until

the

meat

knife.
meat

cooked,

whole, is called
Chops
and

with

secured

resemble

the
with

in form

METHODS

With

TO

sharp-pointed

knife

end

and

keeping

the

knife

then

be

COOKING

HOW

hlossom

will

OF

in

off

pare
at

the

not

STONE

the

olive

to

the

olive

around

turning

sharp

xxvii

OLIVES

through

cut

meat,

too

curled

one

EXPLAINED

close

angle

an

piece, which

be

can

the

the

to

stone

three

times,

The

stone.

the

on

meat

pressed into its original shape

again,
HOW
Cut

onion

an

little; the

very

TO

EXTRACT
and

across

juice will

ONION
it

prese

then

ngainst

off the

run

JUICE
a

it

grater, moving

coarse

point of the

grater.

CARAMEL
Caramel

flavoring

for

puddings.
flavor

The

sweetens.

used

is

is cooked

before

Put

half

sugar

to

color

soup,

It

must

be

of

caramel

the

used

with

depends

It

serves

for

care

the

upon

is added.

water

etc., and

gravies,

as

as

it also

coloring,

degree
stronger

grows

also

to

which

the

as

it becomes

browner.

into

one

granite-ware

add

one

and

cooked

granulated

it has

half

of hot

cup
to

thin

the

turned

and

water,

and

sugar

stir until

saucepan,

stirring until

without

cook

of

cup

has

sugar

dark

tablespoons

two

brown,

let it simmer

until

of water

melted,

then

but

black, then

the

not

let

it

is dissolved

sugar

syrup.

ROUX

MAKE

TO
"

Put

tablespoon

one

all the
do

tablespoon

one

flour

of

is

amount

to

or

sauce,

and

be

thicken

thicken

to
one

pint

two

of

one

teaspoon

lay

oil,one

given

in

teaspoon

of salt,

onion

or

fish

the

pieces
used

be

to

in recipes.

The

one

in

the

of

stock,

make

to

for salads, fish to

juice

may

for

flavor
be

it

Put

marinade

of vinegar

of pepper,

teaspoon

parsley.

Enough

often.

onion

This

brown.

tablespoons

of three

quarter

sprig

meat

raw

of

soup,

or

sauce

become
or

ring
stir-

soup.

proportion

juice, and

or

using, turning
meats

mixture

cooked

any

the

white

it

milk

minutes,

few

MARINATE

TO
Make

of

more

or

of

cupful

one

let

sauce,

or

soup

for

thickening

as

for

together

add

it bubbles

When

saucepan.

cook

used

If for brown

sufficient

into

let them

If it is to

time.

let it color.

not

butter

of

hour

an

is absorbed

fried

or

much

boiled, and

and

dish

before

more

or

to

bayleaf,

one

flat

on

to

improve
other

cases

omitted.

be

SALPICON
A

combined

tongue

salpicon
with
mixed

with

is

sauce,

mixture

of

mushrooms

mushrooms

cooked
and

and

meats,
truffles.

truffles

and

which

are

Chicken,
moistened

cut

into

dice

sweetbreads,
with

and
and

Bechamel

THE

XXAUU

ia

sauce,

combination

vol-au-veut.

and
called

ANGLO-CHINESE

often
mixture

COOK

used.

Balpicon

is used

of fruits

sensoned

with

SEASONING
The
few
kitchen

of

savoriuesa
of

drops

dish

by

few

and

sugar

is also

wine

FLAVORING

can

often

be

of

mushroom

sauce,

celery seeds,

little tarragon

AND

Worcestershire

bouquet,

herb.

timbales, patties,

in

salpicon.

Condiments

BOOK

vinegar

or

enhanced

capers

often

of

catsupi

sprig of

will

by adding

tomato

or

bay-leaf, or

few

much

dried

some

much

improve

salad.
half

Almonds

Oranflro peel
or
a

other

any

delicious

flavor

dessert.

almonds,

of

of

sauces,

and

cake.

Croutons

would

To

make

carefully

the

be

may

inches

inch

then

bread

and

they

bread

into

all
dish

any

filled

are

called

the

desired

butter

melted

should

They

be

for

soups,

cream

with

w^hich

toast

croustades.
and

shape

and

theui

toast

they will be evenly

so

colored;

crisp and

or

dry and

sufficiently

to

inclose

even

cut

bread

into

it into

and

four

in diameter.

slices

strips
with

or

squares;

circles;for

wide

inch

inches

is

garnishing

for

of

quarter

one

of

quarter

one

vegetable

cut

cutters

an

inch

an

the

cut

slice of bread

wide^

then

half

one

into

thick, then

inch

pieces

two

three

or

into

strips

inches

long,

across.

pieces,

the

across
on

cut

then

half

one

four

bread

the

soups

shapes;

triangles, and

squares,

strips*

For

fancy

shapes.

inches

quarter

little

to

fancy

into

circles

into

crusty

shapes.

and

diamonds,

soup,

into

pyramidal

diagonally

border

and

for

in

or

egjzs, into

for

across

triangles,
a

diagonally

fat.

square

into

eggs,

off the

into

For

Pyramidal

cut

sizes

inch

boiled

poached
croutons

then

For
one

Pieces

make

and

sliced

Triangles

for

thick, take

wide

and

frequently,

various

cut

are

with

eat

to

To

Soups

they

long;

of

quarter

one

dishes

sippets

and

dip them

smoking-hot

in

made

are

cubes

into

meat

For

fried

will

maraschino,

or

wholesome.

more

bean,

pea,

large

or

turning

oven^

in

croustades,

or

butter,

give

CROUSTADES

dishes,

cut

pudding

peel will

of amber.

color

They
cut

When

croutons

the

in

used

are

bread

orange

sherry,

much

AND

stewed

of

pieces in hot

the

they

kinds

acceptable.

be

saute

crusts

or

all

improve

candied

rose-water,

or

vanilla, and

CROUTONS

garnishing

greatly

shreds

orange

from

change

will

few

puddings,

to

agreeable

an

almonds

chopped

simple

flavor

be

dozen

one

hold

cube.
side

with

in

place.

minced

meat,

cut

the

When

used

white
A

bread

creamed

for

of egg^

circle

into

of

inch

one

garnishing

and

will

pyramidal

fish. etc.

then

squares

they

pieces

be

may

stick

and

to

makes

cut

tened
mois-

the
a

dish

good

A-fcJL

H!*ft
"""
29Ut

(AM

1.

Hipptts

to

7.

Croiistaile

S.

Croiltoiis

tmili'd

with

list

Hrtail

3.4,6.

(or

(or

I'oaclieil

Knife

Finteil

fanev

into

Knife,

Tnller

Bread

or

Knives
for

t:nke

Creamed

Mea

r.SKI'UI.
for

CTKSSII^S.

Vejjelaliles, Boning,

ciittintt jiotato

straws,

or

eiitti

sllapes.
for

fsefnl
fCiiife

Rrmd-bladed

V.im,

TriaiiK

Soiips.

Pointed

Siiiall

-"

5.

HOMI;
'..

I'vratu

cuK^'

Boxes.

Knife.

or

pastrv

Hpatnla.'

and

all
6.

S.9.

work

ilon

Saw.

Small

\V"

"'*"..
--

M^/Vv

METHODS

for

Circles

and

diameter^

pieces

cut

inches

half

one

of

round

the

chicken,

same

bread

inches

inch

an

with

box

cut

if

as

creamed

bottom

preferred;
other

with

from

and

sides

using

croutons,
fish,

etc.

the

biscnit

ordinary

three

cutter

in

inches

edge

two

and

sizes

two

and

are

of

in

remove

thickness.

biscuit

used

cutters.

for

removed

into
Boxe*

inches

cut

carefully
inch

been

has

crust

half

knife

pointed

half

one

and

preferred.

if

way
the

which

thick^

the

with

circles

in

from

then

xxix

EXPLAINED

cut

are

toasted

half

long,

COOKING

eggs

be

may

and

two

half

poached

boxes

For

OF

creamed

wide

and

three

around

line

the

the

crumbs^

The

and

boxes

They
spinach^

are

inside

leaving

may

browned

creamed

be

PART

RECIPES-

II

Chapter

SOUPS

GENERAL

1.

Soups
clear,

the

transparent
for

nourishment
The
be

upon,

started
not

desirable

to

on

use

heavy

range,

extending

which

contain

and

by

from

enough

unless

stock-pot

flavoring

of

to

numerous

is

materials

and

cleaned,

mistress

the

the

accumulated.

again

have

ready

ever

collection

one

thoroughly

pot

contents

stock.

from

extracted

its
for

and

sauces,

improved

materials

and

range,

but

off, the

wide

varieties

very

every

soup,

is

enough

as

soon

as

only

strained

be

should

be
for

nutriment

the

When
stock

have

tlie

themselves.

enriched

be

can

in

should

not

which

and
to

soups,

meal

Btock-pot

drawn

dishes

nutritious

most

are

DIRECTIONS

In

willing

the
stock

new

to

is

it

China

its

oversee

care.

proper

kinds

The

many

The

brown

of

variations

are

soups

is

stock

from

made

of

beef,

the

kinds

few

from

or

stock.

of
and

veal,

beef,

fowl

Brown

bined,
com-

Stock

mixed

and
White

vegetables.
is

stock

made

of

veal

and

chicken

i"epper,

and

together,

or

alone,

veal

from

White

seasoned

with

will

color.

give

celery, white

onion,

Chicken

stock

from

made

is

the

fowl

salt, nothing

alone,

and

l^eing

which

used

with

seasoned

Stock

Chicken

celery,

Consomme

white

Cream
and

to

with
The

the

shin,

and

not

used

except

also

gives

into

small

the

herbs

are

soups

are:

pieces

of

the
A

basis

through

Tlie

beef,

broth.

gelatine

vegetables

pieces

more

seasoned.

mutton

contain

sage,

and

the

lower

tough

or

of

little

ham

stock

to

veal,

sieve,

or

of

part
and

boiled

vegetables

colander

knuckle

very

being

fowls.

is sometimes

the

then

Cream

Soupf

round,

Mutton

is
Soap

used;

Meats

game

flavor.

soup

Parsley
excepting

neck
for

good

Bones
The

for

used

meats

stock,

l)eing pressed

by
milk

or

without

made

puree

cream

or

Broth

are

soups

mashed

mixed

salt.

and

pepper,

and

wrapped
and

easily

are

and

are

tied^ makes
removed.

peppercorns,
what

jelly when

carrots, turnips,
fried

sometimes
around

the

cause

onions,

is

before

and

being

cloves, bay
called

cold.

They

celery.

added
leaves

bouquet.

the

to

and
In

this

are

Soup
Vegetables

pot.

soup

other

cut

herbs,

shape

the

The

Bouquet

ANGLO-CHINESE

The
four
Proportions

proportions

of

sticks

two

twelve

of the

bouquet

of cold

quart

one

each

BOOK

water

containing
six

peppercorns,

to

cloves,

of

parsley

to

above,

with

sprig of thyme,

one

and

size, named

root

one

of meat,

pound

vegetables of medium

leaves,

and

sweet

if desired.

marjoram
In
order

are

one

celery and

bay-leaf,

one

The

of water

quarts

COOK

making

empliasize

the

good

th"

souj)

firstessentkU

clean. First

word

have

the

is

perfectlydean

pot thoroughly

would

We

pot.

washed

with

soda

and

of preparing

Soap

water

to

burned

remove

The

half

be

to

put

boil.

to

slowly

Slow

cooking

when

in

take

to

where

case

and

served

in order

to

best

effects

cold

water,

off any

small

scum

When

pieces.

bits

of

the

on

the

on

cooking

After

the

has

meat

come

simmer

to

add

for

the

tables,
vege-

clear, it is well
of

much

cijsential,for

bones

let it

and

completed,
served

is to be

soup

ia

ed
allow-

be

never

of range

is

and

meat

fire,cover,

back

and

one

used, which

is

juicep, and

perfectly clear soup

and

is strained,

the

object desired.

this is not

it rises, but

as

ined
carefully exam-

pieces about

bouilli). The

as

the

the

and

of beef

round

put it

before

into

cut

extract

the

cloth

wet

spots, then

the

hour

An

more.

tlie soup

sapolio

with

simmering-point, then place

or

the

remove

water

minutes

into

cut

in

tender

cold

the

to

hours

six

when

fifteen

stood

(except

into

clean

wiped
tainted

any

are

square

removed
be

must

be

should

meat

inches

with

matter.

if there

see

scoured

then

grease,

hardened

or

to

any

it

in

clarifying

requires

to
off

comes

any

case.

the

When

Removing
the

Qrease

bowl

earthen

an

stand

in the

cake

which

of

the

gresise

the

grea^^e

that

tissue

passing

Soup
which

of
Clarifying

the

is

soup

hot

has

thoroughly

the

liquid.

laid

on

sieve.

it
on

boil

Let

side

in order

be

can

even

to

at

let

once,

absorbed

by

stock.

to

coagulate

It

the

range

through

five
to

minutes,

settle.

without

by

then

Strain

pressing.

constantly

let

through
In

some

stand
a

cases

it

cloud

which

it

until

time

which

particles

fine

shell

crushed

and

stirred

albumen,
the

and

removed,

been

white

be

must

imprisoned

violently for
of the

has

from

jellied stock

the

taking

by

slightly-beaten

of

and

it drain

or

keep it from

it is needed

spoon

two

to

used

be

to

where

sediment

and

cold, the

with

the

with

help

carefully.

grease

enough

it is

settle,but

off

will

Where

water.

it into

strain

to

form

particles which

hot

in

wet

and

cover

before

day

perfectly clear
of

quart

mixed

Let

longer

minutes

each

to

egg

the

cloth

it is well

air-tight

skimmed

it

made

it, while

into

one

be

particle

every

stirring

be

over

paper

off witli

top and

little

Any

it

let

circumstances

no

into

be strained

will rise to the

cold.

when

floating particles

the

Under

grease

time,

one
an

made

be

cannot

can

at

forms

grease

rise and

The

wiped

be

hours, it should

six

or

uncovered.

easily removed

should

Stock

souring.

cool

to

is made

stock

five

it is cooked.

jelly may

the

bowls;

simmered

left

be

the

to

quantity

three

and
after

pot
can

stick

may

has

soup

fine
a

five
cloth
small

SOUPS

rind

bit of lemon

the

it will

clearing

After

soup.

with

used

will

It
brilliant

gives

cloudiness

If

color

Artificial

vegetables and
The
their

where

is

part of the

meat

not

called

in

that

as

by

the

to

broths, bouillon,

adding

this

and

or

little

very

by browningthe

obtained

them

adding

been

has

stock

bones,

the

remove.

obtained

good

so

before

meat

are

soups

is

be

it may

wanted,

coloring

entirely

not

and

perfectly clear

lime

the

chicken

or

soup.

used, if the

been

dissolves
will

make

to

have

bones

Boiling
clarifying

which

deeper

caramel.

stock

from

of the

richness

the

meat

raw

the

to

serving.

before

again

chopped

impossible

if not

boiling heat.

to

to

pleasant flavor

heated

be

with

cleared

are

detracting from,

difficult

be

soup

subjected

of

to, instead

adds

which

need

ordinarily

high-class cooking, soups

In

clearing gives

in

egg

soup

ColorlnH

pot.

according

consomme,

to

Names

richness.
The

mashed

are

purees

vegetables
Stock

or

thick

soups

meat

pounded

of meat

made

with

made

alone

to

will

without

or

stock, the

basis

being

paste.

keep

better

have

it

than

vegetables

where

are

Meat

In

used.

FOR

2.

weather

warm

it is well

to

VEGETABLE

VERMICELU,

NOODLE,

MACARONI,

Stock

prepared.

so

OR

JULIENNE,

PRINTANIERE,

CROUTE-AU-POT

Take

much

as

for

each

person,

add

any

of the

will then

soup

given

celery

The

shredded

care

used

they

shown

into

the

fancy shapes
Pearl

soup.

in

be

be

tapioca

into
boiled

be

or

Just

been

boiled

pint

serving

separately.

The

used.

out?ide

or

before

yellow

deep

being added
too

Green

soft

to

form

the

the

of

carrot,

inches

two

hold

to

peas,

in

except

soup

pieces about

becoming

half

one

before

long.

tlie soup,
their

and

form,

Julienne

or

tips, and

asparagus

added.
for

they

clearness

allowing

season.

vegetable

tender.

They

balls
to

or

used

combination.
or

the

boiled

until
also

may

have

thin, thread-like

breaking

may

vegetables

from

mu"t

butter

needed,

it,and

ingredient

julienne, the
into

their
in

of cauliflower

Any
be

For
cut

are

fried

heat
must

the

be

will

as

grease,

differ

not

prevent

be

stock

of

name

vegetables

to

may

flowerets

does

vegetables.

turnip, and

SOUPS,

articles, which
the

have

beef

all the

above

Julienne
the

of the

remove

AND

TAPIOCA,

vegetable

ma.y
may

makes

be

made

be

cut

very

soup,

but

ornamental
into

judgment'
by

should

being

cut

Printaniere

dice.

pretty thickening

to

clear
Tapioca

COOK

ANGLO-CHINESE

Small
before

of

pieces

serving

toast

make

to

the

of

shavings

thin

or

BOOK

The

soup

croute-au-pot,

the

croute-au-pot.

Croute-au-Pot

the

bread

dissolves

clear

and

amber

deep

Roux*

THICKENING

little soup,
added

to

the

soup

and

before

of

cold

the

soup

the

hot

Mix

soup.

and

soup,

flavored

be

sometimes

are

before

be

perfectly

not

clear,using

the

roux

the

with

Eoaz

kettle.

soup

peparating.

Beat

two

soup.

the

in

do

yolks

slowly

stir in
it

let

not

and

spoonfuls

few

fire and

but

egg,

three

or

Stir

boil,

or

BEEF

OR

BROWN

of clear

cup

will

be
and

water

without

sized

.,

Parsley

square,

or

each

and

root

White

well,

cgirs

beef

})lace

them

into

Soup,

it

turn

soup,

thickened

so

in

not

Without

Pour

the

deep.

Si*t

et

seq.

egg,
a

WITH

Dash

mixture

it from

vegetable

Salt

into

oven,

the

small

pan

another

one

so

top.
pan,

cutters.

cup

that
Let
cut

Allow

it

flat

or

stock.
one

dish,

custard
custard

into

throe

cubes
or

four

so

hut

containing

the
the

beef

salt and

}4 teaspoon

i)iin into

on

CONSOMME

of ciiyeniic,
Add

froth.

the

Tablespoon

SOUPS

SERVE

browning

removinjj

soup.

moderate

very

fancy forms, with

8,

to

Celery

6 Cloves

Leaves

TO

without

and

page

soup

Peppercorns

12

FOR

but

stock.

^^ inch

portion of

cold

Stick

Carrot

CUSTARD

about

l^rfectly cold.

the
clear

1 Onion

Turnip

,,

bubbles

arrowroot

STOCK

Water

yolks, )ijtca;*paon salt, 1 entire

the

clear.

of

teaspoon

one

little of

of Beef
Cold

quarts

ROYALE"

Beat

it becomes

GARNISHES
1.

by using

sherry.

See

their

from

with

arrowroot

until

1 Medium

thickened

the

cook

with

"

it to

the

fire to cook

are

Thin

soup.

follows:
or

cream

it to the

return

8 lbs. Shin

to

should

soup

which

soups

of the

adding

as

Remove

it.

4.

it

just

served

be

SOUPS

prevents

soups

is made

cup

for

color

the

to

potato

of eggs

FOR

thickening

smooth

warm

soups
of

quart

may

half

should

curdle.
Clear

into

to

mixture,

egg

be

}4

with

hot

it may

to

bean,

pea,

them

of the

it will

so

best

according

roux

thickening

dilute

the

makes

white

or

added

are

color.
3.

brown

bread

soft.

gets very

or

julienne, tapioca, and

For

stale

will

sut

become

inch

pieces

GARNISHES

onion

thyme,

to moisten

and

meat

bind

and
in

may

also

the

they

or

of

made

to

season

with

it into

balls

half

flour, and

in

the

size of
the

poach

five balls.

will make

balls

One

in

dishes

enough

to

To
a

little

salt, add

minutes,
off

thin

piece

at

them

if to

hour

an

until

they

matting

dish

with

as

course

to

by

some

possible, then
it

fold

vegetable
them

yolks

ribbons

when

out

be

golden

and

color.
Noodles

itself.

with

Season

keep

sprinkle
dish

may

also

may

wide.

water; boil

them

to

their

on

prevent

warm

Put

dish

on

in

the

them
bread

with

crumbs
with

be served
cooked

be

inch

'

butter.

This

roll

macaroni.

as

fork

and

done,

served,

same

very

and

end, into

quarter

one

boiling, salted

carefully with

them

the

VEGETABLE

rolled

flour,

it, from

cut

keep the

into

can

20

or

elastic, cut

be

with

and

for 15

and

It

sheet

thin

knife

AS

of water

fish,

like

macaroni,

Roll

it

cheese.

Take

paper;

then

of soup.

it well

work

wafer.

as

will

time

NOODLE

6.

as

and

Three

portion

it is smooth

the

sharp

cooked.

are

are

to

thin

as

They

them

of egg

tablespoons

When

SERVED

enougli

butter

more.

at

eggs;

paste; form

the

minutes.

few

dough

vegetable, into

as

noodles

they

in hot
or

or

Skim

until

which

in

use

bind

to

to each

with

Sprinkle

With

done, separating

are

shelf

browned

meat,

few

together.

hot

the

it.

NOODLES

5.
Throw

and

hard-boiled

of

in white

allow

stiff

roil it

under

for

mixed

necessary.

tight roll.

for soup;

dry

time

paste.

noodles.

make

to

when

cloth

rather

threads, if
Let

flour

by placing

it into

flour

enough

adding

small

from

(slightly beaten)

eggs

Force-meat

NOODLES

made

be

may

yolks

roll them

yolk;

water

4.
Several

butter.

for timbale

yolk

raw

boiling

ball is

in

as

the

enough

natural

yolk of egg

enough

diameter^ roll in flour,

fried

be

spoon,

butter; add

salt,pepper,

in

inch

salt, pepper,

BALLS

wooden

desired; add

prepared

EGG

with"

highly

may

meat

raw

paste, with

if

into balls

3.

Rub

season

herbs

Mold

meat.

boiling water,
be

fine,

very

juice, and

juice, lemon

poach

balls

cooked

any

SOUPS

FORCE-MEATBALLS

2.

Chop

FOE

or

on

cut

pastry

frying basket

paste made

noodle

place it

double, and

cutter

in the

of the

so

BALLS

fioured
into

bag
that

napkin

circles

tube.

as

directed
and

above.

roll

until

inch

in

diameter,

Fry

them

in

smoking

they will color

evenly.

it is

They

as

using
hot

thin

as

thin
a

as

small

fat^ tossing

will

puff into

ANGLO-CHINESE

THE

balls

color

and

shelf.

in

tliem

Sprinkle

them,

soften

they

as

minute.

one

into

beat

bowl;

with

Season

soft bread

Place

water.

of

them

in the

and

nutmeg,
balls

and

before

cooked

some

poach

tureen,

better

or

pass

Roll

cheese.

9.

GREEN

small

balls

thoroughly.

again

this

mixture

and

poach

mach

as

boiling

in

with

season

Put

fine sieve,

or

BALLS

Moisten

water.

to

serving.

POTATO

potatoes,

sweet

boiling

egg

cloth,

beat

and

Add

it into

SWEET

in

an

just before

soup

through

it

butter, salt, pepper,

and

roll into

small

with

l)eaten

balls

into

the

egg;

the

the

soup

last

thing

serving.

J4

Mix
of

whites

PEA

mashed

cup

place in

and

place in slow

into

small

until

oven

cubes, and

Arrange
with

into
them

small
in

timbale

custard

one

eighth

is firm.
of

an

inch

with

the

or

and

in the

is set

some

Set

Unmold

them
when

thick.

Place

into

When

carrots,
the

hot

into

it is firm,

hot

well
water

unmold^

cut

serving.

turnips, and

string beans.

vegetables to};et her; fill the

and

water

cold, and
these

mold

the

and

Beat

SLICES

cooked

mixing

cups,

Set

just before

soup

stock

soup

little nutmeg.

flat tin.

mixture

SOUP

tablespoon

one

HARLEQUIN

squares

royale mixture.

the

mold

put them

10.
Cut

FOR

salt, i^pper,

small

TIMBALE

peas

green

with

season

eggs;

and

together

np

add

then
a

little grated

strain

little nutmeg.

moisten.

8.
Mash

the

hot

the

on

paper

on

BALLS

and

marrow

salt and

it will

as

it is in

MARROW

it till creamy,

pepper,

them

place

qnickly.

very

tablespoon

after

soup

7.

Melt

and

Drain

the

on

BOOK

CJOOK

cut

in the

cook

with

soup

in slew

sharp knife

just before

cups

nntil

oven

into

slices

serving.

BROTHS

1.

fowl, "^

Clean
remove

the

the

cup

rice^ 4

CHICKEN

BROTH

fnartaooUL

careJHh^HHBttMH^HM^^^^BMj^nto
^^^^^^^^^^^^^^^^^^^^^HBMIP

pieces and
to each

ANGLO-CHINESE

THE

COOK

CLEAR

SOUPS
BOUILLON

Houra)

of

rouud

(3 Pintoy Time
3 lbs.
of

2 sticks

of beef

celery,

Take

with

three

cool

hour

ready,
put

the

of

on

ute

into

mince,

peppercorns,

taking the

just before

Stir

of

the

added

be

may

until

it

strain

and
and

lbs. lower

of

stalks

cinnamon,

of

celery,

cut

clean

soup

pot with

browned,
and
come

little
into

beef

and

off

the

on

scum

any

simmered

spices, and
bowl

and

let

it

let

it

the

slowly

soup

rises.

One

hour

which

have

been
and
a

covering.

delicate

flavor.

little

pressing.
served

It

in

and

fine

should
A

cups.

Put

it does

boiling-point.
6

hours.
time

the
and

on

added

it should

in

be

this

put

veal

water

to

of salt.
an

After

eartlien

recipe will

in the

pot

at

the

the

time

and

fire and

time

removing

give

of

as

it

vegetables,

add

bowl,

meat

quart

the

on

time

soup

the

one

of cold
back

tlie
into

of butter

add

from
the

from

tablesiM)on of butter.

one

sieve, into
to

pot

soup

marjoram,

fire until

quarts

scum

removing

tablespoon

one

the
tho

for

browned

cloth, laid
fowl

Bemovc

the

then

inch

salt,2 bay-leaves.

hot

add

Set

little

water,

tablespoon

one

Then

hour.

one

of

Remove

burn;

that

cold

carrot,

tablespoon

square.

pieces.

veal, 2 sprigs of parsley,

quarts

tliyme, X

inch

one

not

fine

If used

clove?,

savory,

small

the

Lay

minutes.

be

of

taken

spices, and

without

lbs. knuchle

over

before

fine

choppeil fine,

15

can

stir

for

cut

It

amber.

and

pepper

CONSOMME

summer

about

to

simmer

through

of

witli

meat

without

pieces of meat, and

being

care

let it cook

lean

of

bouillon

beef, 4

pieces

the

if necessary,

if liked.

into

it also

let the

herbs

put it

earthen

open

saucepan

it has

tlie

boils; let it boil for

large onion,

bone,

strain

an

pound

tablespoons butter,

the

it

in

then

After

Mmmer.

all tlie

remove

meat

hour;

one

season

color

of round

part

Cut

water,

chopped

dice, and

it into

witli

saucepan

sieve

peppercorns,

square

round,

boiling point, taking

into

^ireRse,

2.

15

the

only

cut

Strain

remove

egg.

one

sherry

tho

it will

vegetables

longer.

to

perfectly clear

the

to

covering.

salt, and

little

slowly

come

Place

to

of

part

let it stand

water, and

the

lower

fine mince.

place it where

one

When

let

water,

salt added

teaspoon

the

from

of cold

add

without

cloth

to

Then

for

white

meat

let^it

hours

simmer

cut

the

and

rises.

for four

beef

quarts

fire,cover,
that

is

cliopped

and

quarts cold

cloves,

sprig parsley,

the

chop

fat, and

side

off tlie fire.

soup

be

bay-leaf,

onion, }i carrot,

under

from

cut

BOOK

and

Add
the

soup,

let it cool

soup
the

also

more

quarts

CLEAR

of water

tender

when

If

added.

are

recipe gives

This

is nsed

for other

used

and

chicken

OX-TAIL

onion

ox-tails

into

and

the

ox-tails

in the

soup

the

vegetables and

and

pot with

the

make

spices,and

place

Cut

the

quart

of cold

Cover

and

let cool

turnip and

from

meat

to

let simmer

1 stick

pork,

peppercorns,

them
delicate

Let

brown.

hours, then

Put

'

the

to

come

wrth

the

the
in

meat

boiling point;
the

add

tlie soup.

Saute

joints.

salt.

pieces of ox-tail, one

the

tureen

it

the

at

add

Strain,

piece for each

Ox-tails

gelatinous

are

onion,
small

the

each
for 4

cut

Wash

into

dice*

and

hours.

stalks

the

of meat

pound

fowl,

carrot

bone.

or

STOCK

WHITS

skin

of

of

into

Strain

fowl.

Allow

all in

the

the

Place

bone.

earthen

an

of

celery, bouquet

one

kettle.
and

bowl,

uncovered.
stock

second

be

may

be

joints my

made

of

removed

veal
when

(croquettes, souffle, imperiale, Ac).

for veal

used

and

parsley, ,3 cloves,

for 4

of

some

in the

veal,

water

White
and

bit of salt

or

soup.

of

small

to

simmer

Select

them

smooth

knuckle
1

herbs,

root

water.

4.
1

stock

the

it is clarified.

after

soup

drippjngs^
of

drippings

of cold

quarts

grease.

of

pieces, separating

the

portion, and

water,

Cut

off

from

removed

of salt.

the

take

be

SOUP

tablespoon

cold

quarts

tablespoon

it may

perfectly clear, brilliant

ox-tails, 1 onion,

celery,

of

purposes.

3.
2

SOUPS

pint

chicken,

white

veal,

If

tender,

and

fowl

is

part of the veal may

used, the

for

nsed

breast
dishes

other

also

removed

be

loaf.

WHITE

5.
1

alone.

stock, salt

and

to

pepper
small

celery (cut into

or

SOUP

dice)

taste,

milk

pint

cream,

or

rice, 1 tablespoon butter,

or

tablespoon flour.
Put
of

white

stock,

witii

smoothness

then

add

into

small

the

top.
four.

yolk
Thi^

dice)
a

white

cooked

little of the

cold

or

hard

rice.

or

quantity gives

egg,
but

two

pressed
one.

tablespoon

one

taste, and

quart

ot

through
of

straiTi

breast, venX

more

soup;

the

these

may

the

pint
one

to

roux

Let

sotip.
the

into

tureen

^oelery (cat

or

be

used,

sieve, sprinkled
enough

one

and

of butter

it to

adding

it

to

Dilute

browned.

chicken
or

boiler; add

double

before
to

of

more

not

milk

Season

If desired

boiled

but

of

made

roux

together

tablespoon

cine

of

into

cream

or

boiling pohit.

the

to

come

and

of flour

tab!espoon

it

pint of milk

one

to

over

serve

and
the

10

ANGLO-CHINESE

THE

CHICKEN

6.

Place
to

the

foul

At

the

tablespoon

end

This

into

stock

for luncheon.
in Bussian

of

saltspoon

also

from

meat

the

pot, after

it has

until

rich

as

salt.

teaspoon

let simmer

and

it forms

night

In

again

the

the

colour

bouillon

and

bouillon,

eatisfactory

Put
one

Strain
them

and

as

one

ser\'e

all day.

the
two

with

off
fine

lid

boil

of

covered
un-

and

until

slowly*

Simmer

and

in

keep

Have
an

economical
be

with

improves

lemon

In
of

way

over

Heat

season

extract

slice of

place

stock.

the

perfectly clear, then

of beef

until

or

cool

of fat from

quantity

is

one-half

nearly

salt,

tablespoon

each

making
quit's

found

as

BOUILLON

l}i quarts
2

the
to

of cheese

whites
a

of

stock

leaves,

bay

)^ teaspoon

bring

beefsteak.

onions,

Beat

about

reduced

bones

This

with

chopped

parsley, and

fire.

strictly followed, will

are

from

add

if desired.

hot

from

'2 sticka

with

of egg.

be

small

of tomatoes

croutons.

the
to

water

peppercorns,

particle

cloth

strength
very

water,

every

TOMATO

tomatoes,

patties,etc.

allowed

quarts cold

white

and

9.

thicknesses

the

persons)

removing

cold

pepper;

made

sieve.

from

(Simple)

meat

when

into

It sliould

tkim

directions

of

cups

for aspic,

opening

by

time, and

(For

with

with

bone

serve

can

through
to

BOUILLON

more

celery seed,

through

8.

if

tablespoon

teaspoon

clear

through

and

and

reduced

required

Put

and

morning*

adds

cup

be

can

SOUP
steak.

little cayenne

it

tlie

Remove

stock.

strain

and
and

slowly

rich

beef

good

used

removed

for timbales, croquettes^

salt in just before

the
Strain

6 hours.

or

Cover

salt

Put

in

served

and

be

joints may

carrot, 1 bay leaf, 2 cloves,

onion, X

stock, and

gelatine,cleared^

second

enough,

CLEAR

round

pound

one

hours

two

or

"$

deaireil.

as

7.

Fry

for

of celery,

one

covering.

without

beef

as

with

and

simmered

2 sticks

simmer

let cool

same

reserved

rich

is not

and

simmer

and

range

bIowI

come

etc.

breast

tender, and

If thii soup

for 5

the

of

let

water;

slice of onion,

pepper,

mixed

be

side

the
one

of

of cold

quarts

bowl, and

cleared

be

may

Etock-pot; when

celery,

add

STOCK

OR

it to

salads, jellied ciiicken,

The

^'

draw

earthen

an

It may

pieces in

this time

salt, one

of

strain

longer;

the

then

boiling point;

boura.

CONSOMME

into

cut

BOOK

COOK

pepper.
of

boil and

boil

whole
and

Cover
eggs

the

fire.

cloves,

one

over

until

cook

20

level

minuter.
Add

partly light

rapidly five minutes.

cloth, re-iieat, season

Add

with

Strain

teaspoons,

salt

SOUPS

CREAM

CREAM

10.

OF

BEANS;
OF

Tiiese

vegetable is boiled

beef,

or

and

OF

The

is then

of

with

the

on

egg-whip

an

(the

stock

be

may

of

venl,

tablespoon

one

cup

of

pint

is then

salt, and

and

added

cream

is served

light, and

it

'Iho

way.

sieve.

of

half

or

cup

same

made

pep})er

make

to

the

through

ronx

with

fire, a

in

stock

witli

flour, seasoned

CREAM

CELERY

piesed

quart

CREAM

PEAS;

SPINACH;

all made

are

It is thickened

for

small

in

added

at

once

the

Remove

7).

Broth, Page

Clam
Add

butter

tablespoon

of

teaspoons

Put

to

and

the

whipped

served

veal,

roast

celery,
small
with

the

barley,

cup

butter.

hours;
add
been
serve*

then

bita

the

Into

add

brown,

skim

then

butter;

the

season

2^

Put

butter
curry

or

remaining

hours

in

as

very

in

pepper,
the

clear

case

water

the

soup

and

powder
salt and

turkey,

about

on

the

into

have

of

made

roux

one

clams, chopped

is

soup

(see

opened

juice is prepared.

point

dinner,
3

and

fine,
Two

serve.

improvement.

an

the

onions,
of

bones

may
to

the

cook

fine, and

and

pan

the

put

the

strain.

be, and

poultry

cover.

Simmer

and
20

to

30

out

all
that

gently

the

barley,

meat

when

Cook

soup.

J^

minutf

to press

flour, and

the

4 stalks

water,

gently

Return

from

scraps

2 slices carrotf

pot, being careful

stir all into

and

bones

lbs., 4 quarts

of flour, 1 of curry,

pepper.

the

boiling
plate of

former

altogether

them

with

of chicken

simmering

and

from

be
for

used

SOUP

the vegetables cut

Have

water.

left

butter,

salt

each

on

the

with
add

MULLIGATAWNEY

mutton,

or

tablespoons

the

in the

lamb

the

to

until

thicken

flour; then

again

soup

cream

is

rouz

they

as

place,

warm

tablespoon

turkey

or

soon

as

of juice, and

quart

12.

Chicken

in

it should

SOUP

shells

the

them

one

bring

and

season,

milk

hot

cup

from

clams

eggs.

if allowed

roux.

CLAM

11.

Where

the

wilh

curdle
used

are

eggs

yolks

two

case

diluted

are

It would

egg*

and

in the

yolks

where

and

cream

butter

the

to set

seasoning,
the

is enough

there

thickening,

for

beaten

this

In

egg-yolks.

The

quantity.

before

bits

with

soups

just long enough

is needed

Butter

boil.

cream

above

the

cooked

and

cream,

thicken

French

be used

would

is

and

GREEN

hot.

very

to

is dihited

beaten

whole

the

and

CREAM

iivith

It is replaced

again.

strained

OF

delicate,

tablespoons

CREAM

soft, and

broth).

chicken

butter

until

pUlp

vegetable

the

CORN;

very

are

soups

6P

CREAM

ASPARAGUS;

STRING

OF

pot

which

minutes

and
svq
and

THE

12

(A

aimpie

verj

SOUP

ONION

tt

BOOA

COOK

A^QUy-CHmmB

quickly made)

soup

*** batter

*':'"'^"
"*t"d*.:;/thl3dlrJSj"
t*W"'pooiw flour,
"

!Vm

"

"t "**
f'".u
Add
..It "nd

the

u,p

milk

mixtnw

antil

riowl,

little

"

"

of

quart
^

with

Sewon

mixtuHs.

etnJnerll^lu

U.rou^h

it

?ewcr^uZrT^Toup
tine, and
niixtal^
dilute ti.e onion

p".

'

ver,

in.t-.ad of

ia uaed

then,

to

.rnion

the

to

hot. .nd

par-ley chopped

mue

.moot!..

very

b.tt"r if Btock

Le

will

Make

Add

poUtoes.

nnUI

and

potato

p.p,"r.

th"

over

goodsized

millc,stirringwell

1
.-^1
ocalded

it is

.,.k-,i

"

lUr

and

until

dripping

o,

to

water

K.I1. carl,

the

or

dilute

oy..e", and

order

to

'

fat,

on

rie,.
not

"d

m,x

breast of the
and

breast

add

fire and

which

has

come

the

hot

very

fine.

it and

rub

Make

teanpoon
before

and
a

just

mesh
ronx

chopped

adding

Rub
the

the

c^f^nJ
being^^"j
to

should

cooKed,

to

15

.mall

boil.

or

of

one

of

in

la^

Jerya^"d^
piece
a"dt
Te"l

and

undl

cook

a^dT^^l*

cinnamon

La ^

Cho"

for 2 hours

Z;

smooth

vef^^d'
^ '^dsoup'throughr

through

the

P.

sieve

te"i pepr;
on

once

POTATO

and

and

sefvl

T
""
.

"""*

"**

'"^"''

SOUP

potatoes.

tablespoon batter. )i tablespoon iioar.

onion, letting the

flour.

of

Boi*
up

butter,and

slowly

the

""""' "l"itetender

minutes

for

butter

the

piec

.mall

soup

tablespoons salt. H

!".
Boil

as

all tgcther

Cook

fowl

again

l^

add

or

'""'""'" "^ **'"'

slowly

from

well,

as

cloves.

whole

'

'"

carefully

of flour into

thi.

Add

miiu

of scalded

SOUP

slice carrot, 1 slice turnip,

vegetables

Ublenpoon

brown.

and
the

t l.e

8k.m

on.

papS^^^.^

cup

befon,

fine sieve

teacup

butter,1

of

table"iK","s

Add

Oyeten,

once.
a

CHICKEN

OF

"***'^
^m*" '"'""'^''^
It'add
!1
ri",. Cook
the
*

off
off

at

serve

CREAM

W.

Skim
bkim

olumn. '^

ate

Z Z

pieces of shell.

any

remove

add

they

aa

aoon

da"l. of cayenne

liquor panaed through

the

and

examined,

heated

hh

^n

aa

A.

if boiled)

.mooUi

p",ppcr, "..t and

with

,^n

when

and

hquor,

liquor.

own

(ojiten. harden

then,

remove

the

with

It

cream

the

in their

aldaqoartofoywera

SOUP

OYSTEB

14.

onion

cook

in

the

batter

hi
^'^

wd

on.

ml ?
minatee

SOUPS

the

When
Add

this

fire

the

to

for

If

the

is

sonp
can

soup

before

the

serving,

This

soup

thick,

add
richer

beaten

may

into

them

pound
paprica.
enongh
to

it

until

be

the

in

at

butter

is

and

used,

stirred

soup

of

the

same

18.

In
with

have

saucepan

dessertspoon
of

can

rubbed

and

while

milk

thi('kened

add

and

19.

as

much

grated

flour,

tablespoon

Brown
hot

cheesei

the
milk
boil

in

flour

as

you
up

and

require
remove

of

and

salt

and

soup;

little

lobster

rice;

with

season

cream

the

of
the

at

then

add

lastly,

add

time,

pounded

to

and

butter

plain

butter,

and

powder,

bisque.

milk
size

salt.

teaspoon

scaldedy
of

an

Let

thickened

and
Scald

egg.

soda.

teaspoon

CHEESE

and

strain

into

Pour
to

come

this

the

boil.

SOUP

butter,
add

at

the

dried

pint

add

for

it

boiled

and

boiling,
of

with

butter

butter,

into

SOUP

tablespoon

the

it;

adding

TOMATO

and

water.

stirring

meat

without

consistency

croutons

hot

pepper

it

lobster,

into

hot

and

dilute

to

lobster

ready,

flour

tomatoes^

the

little

lobster

broth

of

or

milk

more

boiled

Heat

Serve

sonp

LOBSTER

Instead

of

time.

the

on

the

to

potatoes.

of

the

melted.

it

eggs.

enongh

pound

coral

the

OF

it

milk

more

sweet

sieve.

f aooe.

Return

Sprinkle

pepper.

white

ibiui

strainer.

using

of

parts

make

to

by

of

add

through
sauce

quart

stirring

then

pulp;

Bechamel

each

may

to

Pass

making

croutons.

BISQUE

equal

mortar

and

little

made

17.

Pat

few

yolks

be

also

salt

made

too

be

and

milk,

tiiroagh

pass

with

parsley

of

pint

and

Season

chopped

The

add

potato

minutes.

of

teaspoon

just

mashed

few

cooked

is

ronx

IS

the

once

little

soup.

from

quart
cold

milk,

milk,

and

At

the

the

fire.

cup

last
Serve

cheese.

grated
stir

well.

minute

at

add

onoe.

Add
the

II

Chapter
FISH

flavor

loscH
the
Fres

ocM

and

g^.^^^

^^^

odorless.

*^""

thoroughly

and

put

Remove

the

scalen

washed,

but

not

with

'^Fl'h"^^'^

*^**

in

remain
^^"

Trimminir

To

be

they

in

but

but

thawed,

until

dry
in

not

th^^

flavors.

absorb

which

flesh
shouM

wiped

then

it

fnim

It

once.

down,

foods

other
water

allowetl

not

flexible.

become

should

at

water,

side

skin

or

oo!d

in

soak

to

the

fish

the

draw

taken

gills red| the

the

bright^

lon^

too

Ixiiig

afti'r

cooked

are

cooked

if

left

be

and

on,

fins

the

of

trimmed,

fi-h

any

whole.

fish,

loosen

ice,

milk,

laid

be

^^^^

^^*^^

served

and

the

on

after

water

it is
eyes

cleaned,

freBh, thoroughly

eatnhle;

not

allowed

butter,

should

separate

head,

'^*"

the

^^6*^^^

is to

which

frozen

*^"

is

sooner

fresh, tlie

refrigerator^

perfectly

be

it

The

When

compartment

same

to

the

should

underdone

dry.

better.

into

fish

If

becomes

the

water;

DressiDff

cooked.

carefully

Cookinr

that

es8("iitial

is

It
*"^^

DIRECTIONS

GENERAL

1.

through

cut

skin

the

the

strip

and

it

skin

then, beginning

around,

all

down.

salt

putting

By

at

hand

the

on

ci-i

Skin,

To

Bone,

Fillets

and

firmer

grasp

slip

tearing

knife

the

of

fish,

the

Filk'ta

sometimes
serve

flesh,
then

may

care

from

small

taken
and

this

purpose

held

flnSi
remove

fish

bones

many

quarts
and
A

of

one

water,

vinegar
bay-leaf

and

teaspoon
and
serve

soup

use

to

the

of

the

of

skin

the

th**

remove

and

the

to

8haiH\

other

or

re-

sidtw,

according

size

flounders
small

Iwth

bone,

pieces

uniform

lo

can

off" from

to

more

from

flat

fifih

Wooden

skewers.

CARVE

back,
on

are

picks
tooth-

in

3.

TO

salt

and

suflftcient
whiten

vegetables

BOIL

and
in

the

When

the

same

pkiu.

these

Remove

pieces

the

served,

are

way.

FISH

tablespoon

one

water

the

throu^jh

side.

underside

fillets.

FISH

cutting
one

for

S'litable

not

are

pieces

cut

close

or

with

knife

is taken

it

them

and

TO

the

even

skin

two

cooked

of

well.

very

and

bone,

have

to

until

down

into

cut

the

Add

knife

Then

aid

the

into

cut

2.

Run

the

keeping

and

used

njllcd

with
After

he

being

containing

Fish

and

flesh.

the

the

under
fillets

The

fillets.
size

may

without

moved

obtained,

be

to

entirely

har"len,
water

as

well

improve

of

vinegar
the

cover

as

the

to

flavor

to

fislu

season

of cod

every
The
the
and

two
salt
meat,
some

fV
.

15

FISH

flavor;

only,,until

boiled

cloth

it

ragged

quickly

come

simmer

it will

where

range,

the

extracts

gives it

let

water,

warm

of the

has

tlie water

used

be

smaller

for

placed

plate

the

When

pieces.

and

carefully

lifted out

fish whole.

Time

to simmer.

begun

the

across

The

K"ttle

fish

kettle

drained.

well

as

after

requisitefor boiling

is

may

be

should

fish is well

the

strainer,

of cheese

strainer

the

is done
until

into

side

pound

the

to

kettle, with

piece

minutes

ten

fish

in

the

to

that

as

and

done.

Allow
A

draw

then

water,

tlie skin

breaks

that

as

cold

into

put

gradually

fish

the

Lower

boiling point,

to the

be

not

boiling water,

into

nor

appearance.

held

fish mnat

ifish. The

otlier

as

fish is

baked

up-right

served

attractive

more

if

as

To

Boll
wbom

stability,and

and

roundness

head

The

turnip.

the

around
halves

thirds, and

or

garnishing placed
Boiled
be

may

of

used

be

as

in

give it

to

of carrot

pieces

strip of cheese

or

cloth

to

position by strings going

kettle, it

be

may

carefully togetiier

laid

the

on

into

cut

dish

and

cuts.
on

with

garnished

parsley.

This

Scrvias

may

aarnUlies

defects.

any

Boiled

garnishing.

and

napkin,

slices of hard-boiled

lemon,

for

held

large for the

is too

conceal

to

or

fish

the

with

sides

cord

whole

cooked

is served

"rranged

so

the

on

inside

carrot

both

with

the

fish

when*

over

fish

Siloes
also

If

strainer.

it

prop

wrapped

be

must

losing sliape, and

it from

keep

position, place

it in this

hold

To

swimming.

eggs,

pickle,

chopped

balls

potato

be

may

capers

or

served

the

on

same

dish.
Boiled
or

fish

Bechamel

needs

sauces

white

rich

COURT

water,

the

water

in the

the

other

fish and

and

of

cook

as

directed

for
5.

simple stufling for

A
about

5 lbs.

large

salt, yi teaspoon

Scrape
tablespoon
parsley,
cold

of

of pepper,

the

fish

the

with

to
a

moisten
skewer.

of

Boll

the

well.
Cut

and

boil

slowly

gashes

of
1

pepper,

lierbs.

sweet

put into
Then

for I hour.

the

put

FISH
of

fish

baked

chopped

parsley,

wash

and

crackers

clean;

very

For

this
across

into
the

the

weighing

one

tablespoons

then

fine, and

pork, ^ of the pepper,

Put

of

bouquet

clear

quarts

crackers, yi lb. salt pork, 2 tablespoons

scales

chopped

teaspoon

piece of muslin, and

kinds

cream

of

and

in

cooking

than

necessity for it.

plain boiling.

l"iteaspoon

free

salt.

tablespoon

water

5 small

or

in

BAKED

many

no

tablespoons salt,

Cover

ingredients.

is

lemon

herbs

flavor

better

there

cloves,2

juice of ^

onion, carrot, cloves

with

carrot,

the

vinegar,

fish

in it, but

wine

use

1 slice

onion,

tablespoon
Tie

cooks

Many

Sauces

BOUILLON

gives boiled

preparation

This

Hollandaise

butter, egg,

generally used.

are

4.

water.

Drawn

sauce.

body

}i

fish and
an

inch

it

salt

and

fasten

deep'

the

them

to

}i tablespoon

of the

fish, about

add

flour.

into

rub

and

gether
to-

"

Fl"h

AXGLO-CHINESE

THE

16

Now

gashes.

hot

oven.

renewed,

baste"l

be

buttered

the

which

it is to

GamiHh

with

it,

into

Ponr

large
of

cup

covered

The

the

fish
on

dish

tomato

or

V.

tlie pan

of

tlie center

HoUandaise

it

often

it.

lift from

cooked,

dre^if-

mitet

with

rat)ier

and

pan,

pan

tl"^

eaU, peppe:
into

pnt

in the

carefully into

it

FOR
of

tablespoon

cracker

salt, 1

^4 teaspoon
of

it is

around

and

into

'^t.

sancif.

parsley.

to be

Wlieii

6. STUFFINGS
Pnt

is simply

with

in the

gravy

water

slide

sheet, and

tin

lie served.

put theae

well

water

the

The

minntes.

15

every

pan

hot

with

flonr.

and

of the

pan

dredge

pan,

with

often

basting

honr,

BOOK

pork into stripa and

baking

the

of the

Fait, pepper
bottom

the

as

sliould
to

with

time

bottom

the
1

of the

into

tlie fieh

put

Bake

ingeach

remainder

the

Cover

flour.

and

Oat

long.

inchee

COOK

butter

dry bread

or

of

teas["oon

BAKED
into

FISH

crumbs,

nieltet.1

of chopped

teas)X"on

onion, ^

chopped

When

saucepan.

teaspoon

pepper,

"nr

ca{"er",

teaspo.^D

chopped parsley.
If

stufling is preferred, add

moist

quarter

one

of

cup

milk, stock

".'r

water.

STUFFING

7. BREAD

Fry
or

tablespoon

of stale

more

tablespoon

each

bread, which
of

each

of ealt and
When

has

chopi)ed
and

pepper,

it is well

onion

of chopped

dash

of

the

one-half

they
or

are

not

the

thickness

fish

weigliing

Many

cookd

nothing

tin

broiling the
Great
All
and

butter

plquante,
green.

sheet

the

that

it may

care

kinds
or

dish

any

tomato

should
must

of

be

broiled
of the
and

broiler
slide

of

fish

be

have

fish

following

curry.

on

served

sauces:

Always

it

when

guide

and

thirty minutes

the
the

to

does
with

beurre

not
a

at

the

time

to

cook.
the

good plan.
be

If

slipped

serving time,

table

then

the

it into

it should

platter

come

is

butter

broiling.

in

tlien put

oven,

fire first and

skin

be

to

for

As

the

this

larger

or

either

with

it.

and

betwei^-n

smaller

rub

thick

into

the

to

Wlien

coals

is very

have

to

be

the

put

tliat the
can

dry.

teaspoou

they weigh

fi-ih into

twenty

easily

as

cnp

egg.

an

fish when

to

over

be

exposed

taken

the

fish

to

pressed

liked).

add

broiler, which

between

the

fire and

for broiling.

double

thoroughly

Where

Hf

thyme

young

putting

will take

from

inside

fii"h will

the

fish

broiling.

mars

so

of

the

is taken

fish
to

brown

use

before

pounds

two

finish

to

oven

on

Always

good.

so

nice

are

then

water,

FISH

all otlier

and

pounds

two

piece of salt pork

needed

the

and

pound

cod,

Add

of butter.

celery, one-quarter

powdered

from

remove

in hot
and

suet

8. BROILED

Mackerel, salmon,

tablespoon

soaked

parsley,

mixed,

been

in

for

broken.

In

tlie dun.

bum.

seasoning

noir, maitre

possible garnish

of

pepper,

salt

d' hotel, tartare,

witli

something

17

FISH

9.
The
then

and

fried

and

remove

salt

and

sauted

should

rolled

and:

salt

in

when

salt

pork

After

the

pork

side

is brown.

and

after

one

drained,

lb. of

lb. of fish*

and

in

cut

is done
Serve

on

if desired.

be

can

beaten

Take

flour.

garnish

as

cleaned, washed

be

turning

pan,

pork

dipped

in

FISH

FRY

for every

large they

are

pepper,

or

fisli in

the

fish

OE

criep brown

the

using

If the

salt

to

place

dish

hot

fried

be

to

urith

dred^d

slices

fieh

SAUTE

TO

in

cut

slices

rolled

egg,

in

bread

with

seasoning

crumbs

and

fried

in

boiling fat
Noir

Beurre

poured

After

cleaning) wash

for

for

paper
sauce

about
few

Smelts

Serve

for

baked

either

served

the

boiling fat,when

deep

on

dish

hot

with

as

tails

for

rolled

or

about

10

garnish

OTHER

garnishes

as

above

as

12.

Bemove

fillets

in flour, then

Fry

in egg

brown,

tartare

drain

on

naise
Mayon-

sauce.

the

FRIED

FILLETS

FISH
other

in flour

minutes

or

through

as

fish and
then

and
after

fried.

may

in this

cooked

gills and

for this purpose

dipping

They

toast.

on

in

butter

and

be

made

into

form

in

boiling

fillets

the

Arrange

Bearnaise^

Mayonnaise

napkin.

in

light amber

them,

and

long.

They

with

whitebait

them

to shake

sieve

immerse

the
Roll

hot
The

color.
there
should

is
be

napkin

fish

danger

crisp and

be

cooked
each

by

other.

sauce.

are

so

dry.

entirely

to

Place

them
or

small,

burning

dry well

and

care,

minute,

one

of

milk, roll

WHITEBAIT

flour.

fat for

also

may

dish, overlappuig

hot

or

Tartare

great

loose

Fillets

fat.

flour, using enough

in

ofi" the

smoking

hot

or

IS.
Wash

in salted

them

Dip

14.

crnmbs.

in

on

FISH

OF

page

on

bread

fresh

prepared

as

soon

Serve

with

directed

as

and

sauteing.

and

egg

above.

as

dip in beaten

smelts, then

WITH

served

fried

be

may

rings by putting

on

SAUCE

the

in

SMELTS

often

are

They

fat

dish.

the

serving improves

if desired.

used

eitlier be

flour, and

drain

and

moments.
be

may

may

TARTARS

3 minutes

or

11.

they

just before

crumbs.

Fry
a

fish

SMELTS,

10.

roll in bread

the

over

them.

cover

fine wire

just long enough

it takes

them

Only

in

by rubbing

by

enough

but

make

in
them

one

bas^ket, and
to

give them
to

moment

leaving thera
to

them
Toss

in the

layer

cook

fat too
on

the

18

of the

bottom

in the

putting

before

going into

the

thne, and

Have

shelf.

the

immediately.

cool

color

is given

care

crisp.

should
and

of
be

nice

small

the

any

them

ou

until

all

napkin,
until

just in

serve

time

hot, but

with

Serve

are

warming

the

ou

crisp and

details.

for

and

cooked

when

Turn

oven

warm

fish

the

it standing

on

not

very

the

to

in

folds

the

rapidly, and

become

them

heat

of

only just before

on

napkin

between

floured

be

fat, and

right degree

if it remains
nor

keep

folded

easily prepared,

are

right unless

be

not

with

whitebait

They

They

serve.

dish

hot

Place

damp

salt, and

with

should

They

take

the

to

the

will cool

many

be brought

fat must

neither

Too

oace.

flour becomes

The

sprinkle

paper,

fat

at

basketful.

second

BOOK

COOK

fried

be

Tlie

tliey will then

cooked.

to

should

basket

will stick together.

also

to

ANGLO-CHINESE

THE

will
of

quarters

lemon.

Boil
at

the

}i

same

thickened

and

the

fish

alternate

ramequin

using

pepper,

salt

15.
kind

Any
each

layers

in

butter

frying
1

gradually,

bake

salt

and

onion,

chopped
half

and

FISH

bake

AU

add

of

saltspoon

cut

into

small

following

the

Put

When

Cover

pieces. Arrange

sauce

the

pepper,

vinegar.

Cover

and

top

GRATIN

tablespoons flour;

salt

minutes.

30

stirring constantly.

tablespoon

the

with

in all.

pepper

put in

bones;

dredging

sauce,

}i teaspoon

and

cook

until

it begins

top

with

two

tablespoons
brown,

bread

of

add,

boil

to

juice of }4 lemon,

the

in

add

teaspoon

crumbs

and

hour.

an

This

and

with

and

pan

pint stock

of

teaspoon

moistened

until

cook

cream:

skin

the

cream

of light fish filleted and

well

boiling

with

fiour

tablespoons

and

Boil

water.

pepper.

bits of butter

and

Mix

milk

flakes, removing

into

in salted

minutes

20

cream.

layers of fish and

crumbs

bread

and
the

salt and

tablespoon

milk
into

stir

with

season

Break

with

and

fish for about

each

pint

milk

cold

cup

5 lbs. of white

to

time

FISH

SCALLOPED

14.

be

may

with

served

Tartare,

Mayonnaise,

Tomato

or

Hollandaise

sauce.

fish may

The
served

on

baked

platter with

hot

be

in larger pieces
the

above

1
3

pound

of

tablespoon

in

Put

from

butter
the

put again

pint of fish,

and

fire and
on

the

cupful of milk

juice, yolks

double
flour
mix

boiler
rubbed

one

of

of

pepper,
eggs,
cream

together, and

in, stirring

fire,and

of two
cup

all the

stir until

tin

baking

and

sheet

CHOPS

butter, }4 teaspoon

of onion

14 teaspoon

it the

or

loose

sauces.

FISH

16.

on

or

cream,

rounded

tablespoon
or

cook

for

^ve

beaten

of salt,

teaspoon
tablespoons

of chopped

milk; when

time, the

thickened.

flour,

parsley.

scalded, stir
minute"

yolks of

into

Remove
two

eggf",

19

FISH

Take
of

teaspoon

parsley,
then

salt,

it

be

mixture

in the

pointed

at

insert

and

Bearnaise,

tomato^

all

When

Take

before

small

of the

beaten

and

end

one

then

egg,

in

the

chops

fryuig.

Place

them

in

amber

color.

an

in the

Place
end

pointed
and

napkin,

of fish may

kind

Any

It

After

hole
on

sauce,

stiffen.

and

at

one

chopped

tablespoon

in

then

Dress

sauce.

cool

to

chops, round

fat until

of
white

the

(see croquettes).

stiffen

to

pierce

HoUandaise

or

loaf

parsley.

of

of

crumbs,

in hot

done

sprig

time

are

in

the

immerse

time, and

dry.

to

fork,

at

for

stand

hours

long enough.

chops

from

grated

seasoned

tlie form

into

roll the

other;

let them

four

mold

fish with

it

over

tablespoon

one

pepper,

the

if it stands

fish^ sprinkle

boiled

for several

aside

set

mold

to

crumbs

molded

paper

Mix

juice.

hands, and

the

bread

basket

on

of

teaspoon

and

dish

difficult

will not

are

half

one

shredded

of

pint

or

drops of lemon

ten

spread

coarse

pound

one

on

with
with

serve

be

used

for the

chops.
17. FILLETS

Remove

them,

baking
milk,

2 cups

3 soda

crackers
Put

the

tlie fish with

it

When

operation
pancake

butter

the

add

melted,

becomes

salt,

with

pan

half

one

broad

custard.

add

set

fish is cooked.

and

of

flakes

two

saltspoon

into

butter

is

custard
the

turner

Beat

eggs,

add

and

ealtspoon

and

pepper,

to

pepper,

the

the

fish,and

milk

it in the

set

mixture,

and

baste

frequently.

the
until

salt and

powder.

to

tablespoons

two

When

oven.

the

rolled

with

fish,dredge

nutmeg,

TOMATOES

OR

top of the other.

on

saltspoon

white

any

one

pan,

CUSTARD

WITH

fillets from

the

in

lay them

BAKED

Lift

the

fish

Place

knife.

little

it

carefully

on

of

the

milk

add

teaspoon

Instead

milk,

more

hot

and

from

dish, and

mixture

continue

the

pan

the

pile on

tomato

be

may

the

with

top
if

used

preferred.
To

thyme,

of tomato

can

bay-leaf, ^

The
butter

half

one

whole

teaspoon

of

the

Take
10

plank

and

heated

mixture

be

may

PLANKED

delicious

flavor

serving

teaspoon

The

which

or

WHITE

of

well

2 inclies

Split the
seems

fish

in the

put

soon

as

pan

as

the

thick.

maple
Pour

boiling

and

be

served

parsley.

creamed

from

may

be

plank

plank

The

fisli baked

it from
made

the

water

in

before
the

upon

placed
which

gives
the

i)4 feet

over

well, lay

season

on

about

oak

or

dry slices of bacon

sprigs of

tablespoons

parsley.

seasoned

should

sauce

FISH

fish open,

too

distinguishes
fish with

cover

chopped

fish

salt

rock

Sauce

and

through.

baking.

with

Butter

plank
wide

If the

bake.

while

garnished

inches

12

or

usingy

tlie fish

hardwood

until

Before

}i teaspoon

is melted.
IS.

long,

pepper,

tomato

salt, 1 slice onion,

3 cloves.

upon

may

be

peculiar

ordinary

way*

following recipe:

butter,

tablespoons

lemon

juice,

THE

20

ANGLO-CHINESE

COOK

19. REMNANTS
alternate

Put

with

well

season

then

pour

over

20

minutes.

about

salt and

cayenne

20.
2 lbs.

and

pepper

put

and

it

pnr^c

also

together^ and

beat

in

well

boil.

Turn
or

them,

or

time,
of two

else

that

skewer

at

to

on

of

the

iogetlier,

with

bits

of

dredge

with

salt

broad

each
and

fat may

fry in hot
not

serve

mackerel
several

very

it into
with

but

fish

all

into

not

dish,

and

of

pan

greased

let the

not

around,

pour

delicate

water

it, a

over

is

cularly
parti-

be
with

pepper,

to make

fat

for

strips about

fillets. Marinate

dip into

Boll

wooden

butter.

tooth

when

they

Tartare,

or

pick.

them,

Egg

Fry only four

minutes.

seven

cooled

two

fiirh giving four

and

with

remoulade,

go

in.

tomato

Remo^^e

and
at

the

sauce.

MACKEREL

SALT

for twelve
times.

side, each

much

too

SOLE

OF

large enough

fasten

end, and

and

dish, and

one

Beat

mixture

the

Bo

cupful of pulp

mold

the

minutes.

of

juice,

of onion

for every

cover

press

pressed through

full, set

quarters

then

tablespoon

one

stiflf. Put

very

piece?t

of nutmeg.

dash

small

separated,

drops

ten

twenty

is

size, and
on

water

into

then

light; then

FILLETS

ROLLED

23.

change

tlie macaroni

shad.

uniform

of

for

This

wide

the

fish

add

pulp

and

whipped

hot

sauce.

made

them,
the

top

is well

egg,

it

make

oven

inches

the

the

over

soft and

pepper,

eggs

moderate

carefully, and

Soak

one

filling it only three

timbale

sole

bread-crumb

time,

until

of

to

fiber
of fish

cream

teaspoon

some

tomato

half

beginning

the
cup

yolk

quarter

when

Select
a

oven

butter^ and

oa^

grated cheese

uncooked

white

until

or

beaten

22.

and

in

TIMBALE

every

milk

in

mold^

the

good

two

Boil

bonest
and

little cheese

fresh

To

place in

Bechamel

and

covering three-quarters of the mold,

water,
and

all skin

fish,macaroni

very

sieve.

lightly the whites

paper,

the

FISH

pound

for

buttered

warm

cheese,

finely grated

oz.

21.

and

the

salt, one

well

Mix

of

soaked

add

teaspoon

dish, grate

pound

crumbs

sieve;

buttered,

adde"3[. Brown

be

can

well

hour.

mortar,

through

bread

buttered

one

it in

crumbf^

MACARONI

FISH

macaroni,

until tender.

bake

Cut

put

onion

fish,carefully removing

well

butter

the

water

in

small

with

cover

moisten,

to

sauce

cream

salt.

Flake
in salted

lb.

fish,%

and

crackers

pepper^

cream,

cnp

FISH

WHITE

COLD

layers fish, rolled

BOOK

hours

Simmer

or

more,

with

it for fifteen

or

the

skin

twenty

side

up,

minutes;

and

and,

once,

that

the

that

it may

picked

hand.

by

batter.

To

of fish.

The

into

nntil

and

the

them

should

ingredients;
then

mold

balls

in

light,

frying, roll the

with

milk

down.

it into

small

and

one
one

of

cnpfnls
stir

lightly,and

egg

well

together

lightly,and

before

fat until

golden

hot

smoking

in

Mash

half

one

miztnre

the

be

good-sixed lump

balls, handling

them

Fry

fine,eo

potatoes ready.

Beat
Beat

taste.

season

to

iratQr

should

fork, aiid

and

take

potatoes

packed

hot, pick it very

is

l)oildd

with

mashed

flour.

fish

hot

have

changiof? tl)e

needed,

be

enough

creamy

be

not

BALLS

the

fine

time

cupf uls of the

fUh

While

done

same

make

and

three

other

the

be

will

that

salt.

too

cannot

At

thoroughly,

them

be

not

feathery; it

it is

codfish

of

qnantity

BOOK

FISH

HOUSE

CLUB

29.
Boil

COOK

ANGLO-CHINESE

THE

22

color.
This
baked

in

who

mixture
the

Tliis

oven.

unable

are

be

can

to

spread

tablespoon

butter,
the

Let
well

with

cupful

one

FRESH

be

which

It will

when

puff, and

be

31.

Drain

sardines

minutes

two

three
heated

on

tlie fish.

of

oil from

be

the

salmon

ed

water

in

or

preferable

pretty cut, but

is

weight.

cut

in

Where
halves

or

capers,

hot

small
not

water

and
into

spoon

mix

pan;

salt

it

Drop

very

hot

fat.

ON

hot

coals

TOAST

on

ready

toast

on

the

broiler

over

the

cut

right

toast, and

moisten

color, and

simmer

for

size to

hold

with

little

SALMON

to

profitable

if too
with

to

its

preserve

is tlie rule

quantity

large fish is
sections

elaborately garnished
etc.

the

pepper,
a

hot

neatly

bouillon, as

court
a

of

can.

into

where

batter,

them

S2.

Put

eggs,

from

Lay

can.

Have

them

Arrange

sides

beaten

one

milk.

cup

the

SARDINES

the

side.

half

one

of

made

sauce

cream

light.

very

from

it leaves

two

like thick

BROILED

each

that

add

hot

should

add

fish

flour, and

stiff,so

very

fish, and

the

for those

BALLS

FISH

boiled

flaked

tablespoon

one

sauce

mixture,

the

of

dish

wholesome

more

and

squares,

preparations.

aO.

To

it

Into

marked

then

pan,

makes

method

fried

eat

on

only

is needed.

to

buy,

be

used

large

aspic,

for all fish.

for

colored

the

as

for
the

head

supper

fish

middle

The
bead

The

adds
or

kettle.

mayonnaise,

in acidulatcutffare

piece makes
materially

cold
Gold

dish, it
salmon

shrimps,

to
may
can

the
be
be

gherkinsi

FISH

S3.
eahnou

CftOQed
It

prepared

be

can

white

dressing;

or

fish

be

heated

may

quickly,

maitre

with

spread

and

is very

sauce

in

so

they will

that

lemon

pepper,
or

the

and

of

or

This
be

kept in

butter,

socle
so

of

from

fish.

that

Let

boil ; then

it to

cn^am

lieat;

Bearnaise

same.

sides; baste

with

t}i"

or

dish, and

hot

with

butter,

sprinkle with

them

salt,

Bearnaise

sauce

of

boiled

eggs

lbs.

or

quart

stir in

of

be

Mix

egg.

firm;

of

bnttoi*

piece

this

with

eggs

can

fine

or

flour, which

salt and
hour.

one

bunch

conceal

of
in

the

parsley
the

or

hollow

garnishing.
It should

party.

crumbs^

tablespooii

pepper.

Serve

with

cream

sauce

mushrooms.

A
Take

small

brea"i

or

eggs,

bake

TURBOT,

lbs. of turbot.

tiie di.'?h

it to

fasten

theater

Place

edge.

for further

or

delicate

LOAF

crackers

or

the

them

of

serve.

beaten

steam

colored

blossoms,

halves

in

fully
care-

side

ag.ainst it;

Place

for card

SALMON

2 well

tlie slices

leaves.

dish

to

disht and

remove

one

cover

around

nasturtiom

cut

done;

jelly, and

rest

of

until

cold

of capers

or

middle

bouquet

rolled

milk, and

with

lettuce

ready

chopped

1 cup

small

and

MAYONNAISE

perfectly

gherkins

supper

cup

milk,

one

bouillon

court

made

fresh

loaf and

salt

in

beat

When

it will

place until

J4

of

WITH

in the

handsome

cool

into

TURBOT

in

hard-boiled

38.

fine.

both

on

with

SALMON

Serve

stove

salmon

of bread

Use

^2 tablespoon

Boil

on

SALMON

of sliced

garnish

salmon,

11 ".

hard

with

in

broiled^

be

may
toast

on

hour.

them.

if convenient

makes

Make
with

cutlets

parsley.

37.
1

fish put

fiour, pinch

OF

row

with

socle

of the

center

them

layer of mayonnaise

of egf^y

watercress

)^

break

to

not

wedge-shaped

side

the

OF

SALMON

taking

slices

Arrange

white

cooked.

dUli.

emergency

It

be served

can

Broil

hour.

teaspoons

about

two

as

witii

as

Place

SLICES

smooth

green.

bake

Simmer
so

served

chopped

After

together.

and

SLICES

one

brown.

milk^

36.

with

made,

BROILED
for

it

palatable

already

butter^

and

water,

juice, and

cup

cooked

fish is

be

35.

of salmon

makes

of lemon.

quarters

good^ and

or

can

slices

not

SALMON

d' hotel

34.
Marinate

CANNED

the

as

2*

LA
out

CREME
all bones

piece each
has

been

and

of onion

mixed

with

shred
and
1 cop

the

parsley

fish very
come

to

milk, and

the

24

ANGLO-CHINESE

THE

yolks

of

butter

capfol
then

Season

eggs.
and

Finish

milk

cup

of

boil

mix

thoroughly

of the

30

the
the

and

serve.

to

eggs

}i pint of picked

To

salt
a

allow

removed,

skin

and

little cayenne^

Stir

salt.

all

Xake

dressing,

in

top with

heat

2 eggs,

baking
bread

Canned

Yolks

lemons,
Be

or

surface.

hard

then

till

tender,

whites

the

salt; then

of

brown*

to

oven

pour

eggs,

in small
it

on

butter,

oz.

night, melt

over

and

all bones

and

in

butter

dice,

pepper

and

hot

dish.

Put

hot.

Serve

TURBOT

lx"iled

cut

eggs

41.

fiakes

into

ready

eggs

of

dish

FISH

rice, 4

hot,

pint of

milk

lb. butter

dish

take

out

and

thicken

and

with

season

crumbs

salmon

may

of 4 eggs,

be

sure

cup

bake
used

to

put

the

chopped

half
with

SALMON

oil, red

last of all 1 cup

and

2 cucumbers

layer offish, then

and

42.

t)f 3

whites

the

the

sprinkle with

and

bones

with

onion

pound

and

fiour"

of

parsley

(very

each).

Put

the

the

over

boiled

Have

in

Beat

to

potatoes

milk.

teaspoon

oin

salt.

cool, add

little of

ricer

fine; then

this

heap

return

fish, broken

very

whitefish, st^am

and
For

When

fire until

fish;

OF

rice and

Have

fish, rice, the

the

over

yolks through

pepper

in

put

saucepan,

cold

)^

of

the

very

hot

and

minutes.

add

of

mash

and

10

oven

and

dish

cooked

up,

gill of

the

and

seasoning

mixture

the

REDGEREE

40.

and

potatoes, ^
Pare

butter.

them,

butter,

the

over

crumbs

oven.

fish^8 good-sized

from

stiff froth

this

Spread

yolks.

add

Place

served,

be

layer of sancCi

sprinkle bread

it

tablespoons

water

in

first

}{

SOUFFLE

stir into

in

put

moderate

salt

fijjh. Add

the

remaining

the

}4 teaspoonful thyme,

over

cooked

beaten, which

it is to

in which
of

with

well

eggs

Drain

pepper,
and

in

FISH

salt, pepper,

4 eggs,

minutes.

and

SALT

BOOK

pan

and

sauce,

finely-chopped

cream,

or

for 1 hour

Bake

39.

pint

Butter

with

light grating of cheese.

}i teaspoon

salt.

some

of fish.

one

with

COOK

cream

fine.

layer of

till

sauce,

full; cover

hour.

good

result?.

DRESSING

pepper,

of thick
in

an

last.

salt

and

mustard

to

taste^ juice

cream.

Just

before

sending

to

the

table

add

25

SHELL-FISH,

CRABS

LOBSTERS,
OYSTERS

GENERAL

1.

Oysters

of

oat

are

DIRECTIONS
months

the

daring

season

of

May,

Jaly, and

June,

AugastWhen
on

the

served

shell.

the

varieties

small

the

raw,

of

half

deep

best.

the

are

should

They

arranged

be

They

left

are

regularly

the

on

How
"ervo

plate aroand
plate^ and

in

pareley

or

pepper

are

brown

little ice

the

bread.
To

the

water.

As

flavor.

The

be

fire in

the

gills are

be

require

their

^better than

are

carled.

More

will

this

dishes,
into

dipped

Precautloa

injure

not

their

sieve.

coarse

In

and

fork

on

crumbs

bread

with

mixing

for

stewing,

they

moment

they

oysters.
put

are

over

Cookinff
the

removed

liquor, and

own

red

battered

of

getting into oyster

water,

cooking.

little

very

very

through

strained

makes

this

than

cooking

plump

are

or

tough.

them

FRIED

2.

OYSTERS

...

Drain
mixed
the

with

As

the

as

wire

assume

should

Oysters

and

be

not

fried

fried

it is essential

Pickles, chow-chow,
oysters, and

the

until

in

egg

again

in

otherwise

not

immerse

and

in

drain

color,

and

be

used

of

cold-slaw,

as

Heat

oysters,

until

browned.

some

liquor
over

watery.

bakingwhich

pan

Have

garnish

from

them

Sprinkle

the
the

pan;

place

liquor from

with

Put

it

into

drained.

well
some

celery salad

or

be

or

served

are

served,

separately^

OYSTERS

hot.

been

ready

are

PANNED

yer^

have

serving, for they

hot.

"

pour

egg

basket,

moment

them

have

to

horse-radish,

may

a.

the

will

light-amber

then

salt, then

immediately.

quickly cooked

with

in

crumbs,

and

pepper

crumbs,

they

as

with

them

Place

soon

one

the

first in cracker

seasoned

first

Use

oyster.

fat.

hot

smoking

the

to

each

and

milk,

crumbs.

well

Roll

oysters.

little

cracker

adhere

serve

the

on

half-shell

fresh.

of shell

of

and

to

of

sprigs

Black

slices

of

center

few

thin

the

garnish.

being taken

oyster

^emon.

"%

-oward

very

be

bits

largely composed

are

crumbs

Oysters
the

each

juice should

Cracker

of any

chance

also

should

raw

of

pretty

and

side

quarter

makes

oysters,

served

washed;

they

circle

lemon

raw

Oysters

prevent

should

the

with

served

they

of the

center

under

tress

fine, the

broken

valve

toast

three
the

little parsley

pan,

them

Let

cut
or

tablespoon of butter;

into
four

which

chopped

cook

pieces;

even

oysters

on

should
very

fine.

be

each

hot

in

then
oven

soften

with

piece, and

reduced

if

too

ANGLO-CHINESE

THE

26

BBOILED

4.
the

Dry
with

into

oil| md

slice

minotes

of salt

bright

over

moistened

and

coals.

salt

quart

aod

of

of

oysters;

layer

bake

and

dish

minutes

in

}i hour

the

oysters,

Put

sufficient

oysters

to

parsley

pepper.

Mix

butter

shapes

three

loor

or

saoce.

of

nod

the

the

last

First

then

thing.

remove

put

layer

small

with

top

butter,

cop

diah.

pepper,

on

then

lumps

Cover

the

for

cover

few

OYSTERS
gait

in

and

and

pepper
and

frying pan

of the

bottom

OYSTER

the

butter
2

fine

very

hot

when
until

Fry

pan.

roll in

crisp and

bread'

put

serve

in
on

the

To

fire.

of

mould

quart
a

thick
Let

and

oysters

come

white

cream

oysters

and

potato,

being careful

the

fine

then

to

not

boil

Take

from

mold

gently and

the

put
oven

and

in

sides
Let

their

seasoned

on

the
too

and

yolks

of 3 eggs

bread

salt

flour

tablespoon

and

let

garnish with

salt

with

and

well

and
stir

beaten

parsley.

for

few

onion,

stand

parsley.

with

10

and

and

minutes

line it

off the

drain
to

30

before

the

cover

remainder
Bake

minutes.

sufficient

time.

butter

Butter

pepper.

liquor,skim

one

tablespoon

breadcrumb!!,

it cool

Cover
at

and

with

own

mold.
much

pint milki

with

potato.

sauce

to

the

teaspoon

with

eeason

of fried

light add

and

stiff,season

CHARTREUSE

gently into

put

Add

garnish

sprinkle the bottom

juice.

Heniove

with

and

add

brown

when

oysters;

butter

curl.

to

coating of the mashed

the

drained

OYSTER

beaten

eggs

Make

oven.

well

Serve

and

saucepan

tablespoons

potatoes mashed

whites

FRICCASSEE

they begin

when

from

in

quarts

together

oysters

remove

and

8.

hot

salt

oven,

with

the

cover

tablespoons

chopped

with

{"w

toast

Put

moderate

eeason

7.

auu

ior

uniform

milk,

cup

bottom

milk

the

SAUTED

tablespoons

crumbs.

and

sides

or

brown.

to

Drain

into

and

crumbs

over

hotter,

place

d' hotel

crumbs.

butter,

the

pour

".

hot

of

having

melted

it

OYSTERS

sides

bits

robbing

into

cot

maitre

by

both

on

croftton

little melted

both

and

about

each

pint cracker

with

into

them
toast

some

it

greaae

oysters

Broil

On

Joice.

alternate,

all

butter

of

ready

Grease

crumbs

the

SCALLOPED

oysters,

pepper.

in

Have

and

well,

Dip

suet.

5.
One

broiler

broiler.

them

BOOK

0Y8TEES

the

oyster

over

poor

with

or

on

with

and

oysters,

pork
them

lay

the

Heat

oyiters.

COOK

of the

minutes

in

serving.

FISH

OYSTER

9.
.'

i'

FILLING

For

"

dash

2 eggs,

Scald
with

pieces

until

the

in their

until

soft

and

pot

in.

add

the

and

served

with

the

and

cut

by using

or

in

the

yolka of

creain,

juice used

filling should

The

before

of

and

oysters
tlie sauce,

b6

filling is

the

the

by removing

making

in

Are, and

the

on

stir
little

and

oysters

highly seasoned.

be

Minced

oven.

and

When

quantity

equal

ed
melt-

when

cream,

fire.

the

healed

be

prepared

or

foar

into

one

and

milk

oysters.

an

each

place again

should

and

crusts

the

in

of

should

cases

canned,

them

or

s.aucepan,

from

remove

pieces

or

of their

some

milk

add

then

and

improved

fresh

browning

into

butter

brown;

patty

in bread-boxes

rolls, then

the

add

the

is

either

cup

yolks, stirring vigorously;

then

mixture

drain

liquor;

Put
not

mace.

seasoning,

beaten

creamy,

mushrooms,

parts,

the

thickened;

This

be

knife.

flour; cook, but

add

stir

oysters

silver

smooth;

cooled

of

dash

Oysters

dour,

tablespoon

of cayenne,

the'

add

batter,

tablespoon

PATTIES

FOR

dozep

one

..

It may
froni

crumb

equal

in

clams

also

make

in

which

good

filling.
The

mixture

same

tablespoons

of fiour

is allowed

sauce

instead

of

to become

To
egg,

one

OYSTER

and

pepper;

croquettes,
few

the

and

oysters,

more

case

(see croquettes).

pint finely chopped

^
and

into

used, also

are

thicker

10.

salt

made

be

mny

FRITTERS

add

oysters
flour

enough

the

liquor and

make

to

thin

beaten

well

Fry in hot

batter.

lard.
m

OYSTERS

XU

IN

ESCALLOPED

SHELLS

"

"

Drain
A' boil

all the

skim.

and

itaized.

I^t

sntmeg

and

Milk
should

;..

be

shells

bake
may

and

pint

which

cream

add
from

the

15 minutes.

been

top with
Berve

substituted

for

very

stew

pan,

let it

tablespoon

to

come

2^tablespoons of flonrhas

which

with

and

have

oysters into

quart

Remove

cover

be

been

butter, salt; pepper

and

fire.

previonsly
crumbs!
hot

cream,

and
but

bnttered
Place'

and

shells in

the

garnish with
if

so

sprinkled

with

pan,

parsley!

tablespogns

of

butter

used.

Tb^. shells used.

.

enamelled

from

minutes

the oysters.

breaclcrnmbs,
and

Add

boil

Fill the

oven,

liqaor

"

"

ware.

are

either

oyster

shells

or

shells

made

of

fl\ver or
.

ANGLO-CHINESE

THE

t6

LITTLE

12.

Slice

with

until

the

is

bacon

dozen

into
lemon
1

OYSTER

little of

drops

of Tobasco

dessertspoon

tomato

catsup.

juice,

the

already

Stir

curled

their

boiled,
and

unwholesome

are

If

straightened, the

TO

claws;
and
which
the

coral

lies

body

break

the

remove

the

open

Cut

is

and

tlie small

claws

and

bony

membrane

it to

open

tail-piece. Sometimes

the

intestine

TO

16.

With
down

Tuns

it is
if

as

preferred,
with

opened

middle

the

quick

knife

sharp

and

by

of the

merciful

running

heavy

cut

should

the

out

the

If

should

be

bought

back

be
when

rejected.

twist

off the

fatty substance
the

Remove

stomach,

woolly gills; break

the

which

meat

body

green,

meat

also

remove

lie under

open

the

gills;

meat.

of tail ;

inside
which

the

remove

tlie entire

runs

meat

length

in

one

of

the

any

and

LOBSTER

A
down

quickly

knife

dead.

spring

not

tail and

the

with

BROIL

knife

and

sauce

is colorless.

shell

as

of

teaspoon

LOBSTER

shake

intestine

the

remove

tail,

will

and

apart

the

on

them

which

are

the

by

up

the

they

or

pieces of

remove

Add

Worcestershire

after

boiled

mix

head;

Drop

serve*

judged

shell;

to

the

out

be

cold, break

directly under

the

the

LOBSTER

OPEN

them

save

take

in

bake

all shell.

liquor.

and

when

fi:om the

body

and

the

piece and

lobster

the

After

from

teaspoon

curled

not

dead

was

15.

well

may

it is

lobster

free

if Ix^iled

freshness

springy.

and

tin

baking

strained

sauce,

14.
Lobsters

in

and

slice

COCKTAIL

oystefs, small, and

glass with

wine

fresh

Place

oyster in

crisp.

la.

}i

each

posnible, wrap

Blicee

tooth-piclc.

BLANKETS

IN

PIGS

thinnest

in

fasten

secorely
oven

bacon

BOOK

COOK

The

the

back, following

fishman

way

of

into

the

back

ordinarily do

will

killing.

The

Remove

broiler, with

the

lobster

directed

as

mallet.

lino

the

may

above,

stomach,

which

this, aod
be

killed,

and

tlien

and

thei

intestine.

Lay
over

the

two

moderate

Spread
butter,

salt,

cracker

or

pieces

fixe for 30
a

little butter

and

minutes
over
over

pepper

mallet, and

the

qn

serve

or

shell

part down,

broil

and

longer.

it when
it when

immediately.

half

done;

done,
open

to

keep

the

it

claws

moist; spread
with

nubi
"

30

THE

ANGLO-CHINESE

COOK

20./LOB8XER

}i

tablespoon

1
Of

two

the

for five

to

be

not

ready

add

This

dish

until

just

time

be

may

wine

the

ing

it

will

when

pepper;

wine, and

cook

three

one

of

cup

until

saucepan
will
in

time

to

for

five

is

simmer

together;

beaten
is

The

thickened,

add
and

ishould

good

Crab

time

can

pared
pre-

it is cooked.

as

meat

shak*

Easily

and

dish,

sooil

as

the

so

cooking,

will be broken;

meat

very

served

of the

rest

minutes,

the

people.

six

let

curdling, and

hot.

kept

is stirred

right unless

lobster

serve.

and

This

the

longer.

mixture

the

yolk

paprica.

or

and

minutes

without

keep

not

equare.

cream,

adj

cover

well

cream*

o!

cup

melted

the

snfiSdently.

enough

baa

it

inch

one

of cayenne

salt, and

mixture

be

or-aherry,

in, requires but

goes

not

is

given

quantity

it

mixes

pan

but

teaffpoon salt,dash

prepared

If the

easily calculated.
the

and

lobster^ shake

lobster

the

from

Madeira

tlie

the

pieces

into

cat

meat

saucepan;

yolks

together

put
The

be

then

immediately.

serve

NEWBUR6

of

truffle, the

minutes;

the

in

butter

chopped

Have
this

cup

chopped,

1 truffle

the

Put

lobster

butter,

eggs,

meat,

6i boiled

cnpfi

LA

BOOK

in

used

be

may

The
the

way.

same

LOBSTER

21.

fioor,
2

cup

lobster

cup

milk,

the

few

butter

but

minutes,

perfectlysmooth.
in

dice, %

into

cut

salt, ^

teaspoon

off

the

into

fire;

break

the

PATTIES

butter, l tablespoon

tablespoon

teaspoon

white

add

the

Mix

The

when

saucepan;

this

then

meat.

add

brown;

not

To

sufiiciently thickened.

slowly

dash

pepper,

Crabs

August.

Tliey

Soft-shell

crabs
while

bought

in

are

meat,

are

be

be

at

best

in

July

After

five

When

cold

removQ

the

gills,and

water.

boiled
minutes

the

or

of

cayenne,

other
and

in

yolks beaten, and

the

replace

wooden

on

add

one

stir them
until

fire

not

as

to

Difay,June^

of

times, bpt

same

until

stir

so

spoon,

cook

creamy.

then

are

Like

August.

the

and

and

months

the

flour, and

cream,

CBABS

during
had

very

add

milk

the

carefully with

season

alive, and

the

season,

filling should

may

melted

add

sauce.

22.

not

FOR

yolks.
Put

meat
1

FILLING

way.

tablespoon

light

Jcily, and

lobsters, crabs,
Put

them

of

salt, and

stringy.^

and

head

be'

must

first

boiUor

into

thirty

minutes.
"

head,

the

"

th^ shellsi tl^e stomach,

intestine.

Take

out.ihe

which

Js

"
.

ju^t under

fpeat.p^i^fqUy.

the

FISH

DEVILED

CRABS

milk| 1^

tablespoon

28.

crabs,

12
1

obtain

To

well

together.

may

be

used,

fill them

with

at

two

add

the

shell

preferred,

into

placed

crab

Meat

of 6

meat,

teaspoon

into

Put

chopped
but

fine;

the

chopped

salt, %

slowly
the

gills, and

(stomach),
pepper.

Roll

of bntter

in the

them
Strain
fine.

on

crabs

this

in

hot

and

water,
the

over

Put

crumbs.
fat.

It will

the

in

if

oven,

pieces of butter

few

the

of

run

hot

browned

frying-pan,

and

crabs,

of

as

onion,

saut^

butter
and

in

of

as

tablespoon

dash

or

of

the

butter,
cayenne,

eggs.

and

butter,

add

one

or

cream.

should

slice

one

of

tablespoon
Stir

be

not

of

flour; cook,

crah

and
and

meat,

soft.

very

onion

smooth

until

the

seasoning,

deviled

Fill

the

crabs.

CRABS

lift up

them

quantity

same

paprica,

of

of milk

intestine; dry

the

the

teaspoon

SOFT-SHELL

saut^

the

slice

mixture

carefully;

To

dice

yolks, the

same

flonr,and

dish.

over

cup

mashed

the

brown,

This

finish

into

tablespoon

one

25.
the

it

very

the

to

MUSHROOMS

of 4 hard-boiled

becomes

mushrooms.

Wash

milk,

one

it

add

omitted,

WITH
cut

or

saucepan

it, and

with

CRABS

juice, yolks

add

then

thickened;

is

in

may

close
Smooth

bread

white

immerse

egging

teaspoon

before

brown;

not

flhells

egg,

mustard

dried, and

tablespoon
letting

be

Mix

crumbs.

cream

lemon

and

meat.

enter.

one

with

sprinkle

They

crabs, mushrooms

the

it with

and

and
it

it the

to

little

fat may

with

egg

them.

STUFFED

flour,

tablespoon

the

case

cup

one

baste

color

top of the

on

Beat

the

are

smooth

crab

top, pressing

on

of

none

frying-basket,

which

in

frying

shell; then

to

24

the

minute

in

the

carefully washed

it well

add

until

highly seasoned.

shells

rounding

this

over

scalded

stir

together;

be

to

the

cold.

until

rubbed

need

Have

that

it is

they

After

possible.

as

yolksi the seasoning, and

crabs

shells,so

time

but

take

mashed

the

as

eggs.

crabs.

little

when

cream;

been

mixture,

let stand

have

the

it

12

dash

papricaor

teaspoon

shells, use

tablespoon flour,

4 hard-boiled

breaking

care,

boiler

which

top, including

whole

with

Deviled

and, holding

are

double

All

to

batter,

salt, ^

teaspoon

]aice| yolks of

meat

if desired.

of the
and

topf

then

thickened;

edges

meat

butter,

and

flonr

the
into

lemon

enongh

remove

Put

or

parsley,

}i teaspoon

cayenne,

boiled

cream

chopped

tablespoon

of

1 cup

31

the

them

flap, and

well,

and

in butter.
them
the

sprinkle

on

frying-pan
them

dredge

Have
both

with

the

remove

with

salt

sides; when
a

done

little lemon

parsley

and

amount

generous

add

sand-bag

chopped

place
juice.
very

ANGLO-CHINESE

THE

32

Soft-shell
in

milky

then

covered

They
with

crabs

d' hotel

maltre

method

first

may

also

be

with

fine

bread-crambs,

be

broiled

also

may

in

them

fionr,

done

covered

them

cooking

dried, dip ^hem

minute

one

of lemon,

boiled

of

stock, j4 cup

cup

fct.

is by

the

they

or

hot

in

then

roll

milk,
them

Serve

served

be

may

fat.

in

in

fontage

on

hot

in

or

cnpsy

shells.

in

or

and

washed

for

fry them

and

27.

CRABS

crab

meat

white

tablespoons

of

way

hot

in

when

dipped

OYSTER-CRABS

carefully

are

quarters

cup

cheese,
J4

they

boxes,

paper

immersed

fire, and

first

are

given.

with

napkin

slow

they

case

and

preferable

The

saace.

BOOK

fried, in which

over

26.
After

COOK

cream

LAURENT

ST.

(6

crabs),
1

wine,

salt, ^

milky 14 teaspoon

or

butter,

tablespoon

Parmesan

grated

tablespoons

tablespoon

teaspoon

floui
dash

pepper,

of cayenne.

into

Put

smooth;

with

sprinkle
butter,

the

the

mixture

cheese,

for three

oven

halibut

quart

tablespoons

nutmeg,

crabs,

Masrh

red

milk,
1

for

perfectly

salt

aud

pepper,

minutcF,

and

add

piece

hot

very

on

or

the

circles;
bit

small

napkin

crab

the

the

stir until

in square^i

cut

each

on

add

of

garnished

meat

STEW
of

yolks

boiled

eggs

flonr,

tablespoon

hard,

dessertspoon

lemon,
mustard,

pepper.

yolks fine, and

hard-boiled

the

serve

CRAB

butter,

salt, Ji tea^oon

}i teaspoon

place

meited

the

few

toast

substituted

be

28.

}4 dozen

and

minutes,
mfty

add

for

simmer

pieces of buttered

over

and

stock,

thickened,

when

when

butter;

the

slowly

cheese;

Parmesan

Boiled

parsley.

and

cream^

and

grated

in

set

the

meat

this

spread

with

crab

add

brown;

not

add

then

the

then
wine

but

cook,

flour;

of

tablespoon

one

saucepan

into

rub

them

the

butter, flour

and

mustard.
milk

into

etc.; season,

and

the

Put
of

egg,

cup
turn

Place

of sherry.
the

stew

over

just before

in

meat

for

dish^ and

tne

sauce

lobster.

stir in

serving
a

deep

dish

the
few

crab
thin

stir

in

meat,
slices

the
and

of

mixture
add

lemon

one

and

them.

the

same

Serve

easily prepared.

as

in

for

SHRIMPS

OF

CROUSTADE

29.

Make

of

bottom

it is scalded

boiler; when

double

lobster

croustadee

filling and
of

rice.

substitute
This

is

potted shrimp
good

luncheon

*c-

Rolled

Rib

with

tile

Roast

Beef.

of

Hcof

I'lincy

Carrol,

(larnish.rl

run

into

witli

j-aniislied

skewer

tlie

side

to

Roasted

I'otntoi-s
witli
liold

slioi-s
it

of

in

"ai

Turnip

to^i'thiT.

S2iAttiif-PtrB'2i"fc""""ta^ffl1(-"fti

Thri":k
1.

liiiKlisliMutton

Kinds

of

MfTTON

Ciiin-s.
3.

Chop.
I.

Fn-iK-li

Clio]).

Houeii

and

Rolled

Clioi).

Chapter

III

MEATS
GENERAL

1.

slow

Long,

method

In

to

heat

for

should

lieat

for

order

of

degree

Tough

8alt

and

covered

at

Do

with

pierce

not

if

juices,

the

until

for

cooking

roast

beef

To

after

the

meat

egg

the

meat

crumbs,

^f
them

cooking
in

it; but
the

Deef

should

meat

to

turn

it,'use

TO

be

baked

pan

}i teaspoon

raw

meat,

drippings.
browned;

as

on

of

they
Place
then

salt

out
a

Jof-v^

placed

white

the

meats

D"p'cc
CookiniT

the

hot
the

it in

put

the

water.

them

put

unless

is

meat

on

is

meat

as

it makes

to

be

outlet

an

sticks.

bamboo

or

pound.

for

has

and
have

raise

it

of

for
and

little above
flour.
Do

into
15

or

lower

the
20

in

pan

also

minutes,

the

2
or

temperature

the

of

bottom
a

the

of

corner

let them

not

baking
roasting.
Place

color.
the

Place

method

meats,
called

be

bright-red

pepper.

Put

to

best

the

roasting

come

with

sides,

for

time

pound;

per

unquestionably

equipped

fat, and

oven

not

minutes

10
per

are

drafts

do

spoons,

to

fire

the

juices.

not

BEEF

)^ teaspoon

very

"hut*ofi^

two

minutes

will

and

top

and

draw
it in

which

rack

do

couking,

while

practised,
with

streaked

fork

rare

12

to

generally

be

Hour.

ROAST

spit before

whole,

the

pan.

is

well

be

roast

10

or

but

seared,

with

few. kitchens

as

is

oven

Dredge

rib

for
then

Dry

therefore
is

with
to

rare,
on

must

meat

red;

or

cloth,

wet

juices;

and

cooking
roast

and

larded.

the

necessary

rolled

time,

away.

out

2.

Time

the

the

holds

only;

minutes
a

high

rule

same

few
for

where

underdone

being

it with

draw

or

once

served

by

wiping

pepper

cooking,

before

for

by

meat

first

to

which

after

The

covered

broiling,

farther

C"okinK

dried.

not

improved

are

the

and

by

can

boiled.

be

but

for

held

better

should

meats

Clean

only;

slowly.

for

boiling

bered*
remem-

and

subjected

formed,

be

it more
be

cuts.

first be

at

proceed
hot

should
ones,

expensive

then

makes

so

fact

nutritious

more

will

very

be

must

are

meats

be

and

meat,
this

should

meat

crust

cooking

must

oven

simmer

cooked,

Dry

the

of

most

tlie

as

fiber

employed,
the

are

juices,

first, then

at

meats

Dark

thoroughly

the

time.

water

it will
coals

the

to

pieces

and

the
the

where

placed
close

short

where

where

boiling,

in

shut

the
is

cooking

acceptable

as

lowered,

be

baking,

of

tough

made

be

cooking

slow

the

of

Many

down

breaks

cooking

Whatever

lender.

DIRECTIONS

touch

the
the
of

tablespoons
until
of

the
the

meat
oven.

M'^iU

of

ANOLO-CHINESE

THE

34

cook

and

slowly until done;

it makes

steam,

ribs

not

arc

broken

Serve

it

For

the

head
of

piece

standing

slice

beef

be

may

the

on

roast,

cooked,

They

BOOK

do

not

has

roast

off and

cut

better

the

as

pan,

if the

appearance
for

reserved

the

in

water

put

pot,

soup

or

under.

rolled

when

shape;

long.

doubled

and

frequently;

baste

prevents browning.

and

too

COOK

of

the

remove

cut

cords

and

or

piece

of

di?h

the

on

the

cut

like

into

cut

carrot

cylinder^

should

be

at

This

shape.

ornamental
and

good

holding

skewer

fancy

ribs.

the

securely into

tie

it,aud

through

run

with

slices in line

roll

bones,

the

lemon

standn

ribs, and

cut

across

horizontally.
If the

beef

seared

meat;

the

in

hot

too

will be

an

is cooked

the

oven

much

will

rest

directed

as

be

of

hard,

overdone,

uniform

will be

center

and

it will

Put

ogg)9y

30

the

them

into
then

smooth,

the

Cut

inch

an

If cooked

through.

of the

two

or

outside

PUDDING

mix

and

flour; then
it into

in

add

two

be

only

pudding

in

square^;,

milk.

of

cups
a

the

the

in

deep

up

until the

drippings
Bake

pan.

the

place it around

and

Beat

Stir

little of

incli

one

of salt.

teaspoon

containing

pan

batter

the

Let

all

of

inch

an

tasteless.

bowl,

the

turn

beef.

roast

minutes.

40

to

into

of flour

cups
stir

is

mixture

from

and

while

of

quarter

oue

color

red

raw,

YORKSHIRE

have

roast

iKjef,

3.

Ten

i^

round
browned

good

in

order

d la

cooked

twelve

to

minutes

mode,

celery, all

and

reserving
a

half

half

one

piece of beef
pounds.

six

twenty-five

cut

cut

or

another

five

hours.

pan,

the

the

with
Then

consisting of parsley,

with

for

from

minutt"s.

the

dice.

into
cup

salt

of

cup

Dredge

vegetables over

the

cooked

under

slowly

very

of the

side

of the

side

upper

after

it is
1h"

should

round

braised.

or

BRAISED

BEEF

Pot

RotLst)

(or

one

from

cut

be

The

it tender.

4.

Take

The

should

It

piece.

make

BEEF

OF

pound.

per

roasting
to

ROUND

pork,

Mix

them

top

of the

upjjer

flour.
add

two

pepperoorns,

meat;
reduce

add
the

or

half

one

under

aide

of

the

hot

oven

to

cups

of

stock

or

water;

of

of

weighing
for

bouquet

clover", y bay-leaf; spread

the

of

salt

oven,

to

the

and*cook

baking

pan,
very

pan,

vegetables place

brown

in

on

round,

Place

}i teaspoon
heat

bed

the

On

carrot, turnip, onion"

spread

and

together
meat.

of

each

cup

cover

the

five

twenty

or

to

of

herb?,

cup

it

closely

of

slowlj forfoar

86

ANGLO-CHINESE

THE

been

having

ie oted

water

cold

put into

Any

rich

brown

ed.

Cat

the

place them

the

do.

Tomato

the

thirty

Time,

the

sirloin

and

other

Fold

side.

taking

the

thin

the

whole

plentifully, letting
in

small

baking

OF

cotierst

the

the

in

for

oven

add

then

half

of

for

simmer

used

add

can

of

five

minutes;

place

serving

dish,

evenly

around

straight

and

across;

for

cooking

the

thickness

of

bouquet

filled

and

put

of the

chopped
salt.
it

well;

Sonp
cooked
and
steak
makes

the

In

meat
more
can
a

ts

good

luncheon

Madeira

in the

or

weight

let them

be
be

may

the

on

sauce

top side up,

diagonally,

is in the

Add

"should

sherry

the

are

enough
itboiU;

and

sauce

of each

center

Pot

they

until

mushrooms

fillet

rare.

harden.

of

Spread

the

the

cut

for the

The

hot

be

if not

will

it brown.

preferred.

SCALLOPED

slice.

instead
The

length,

and

of

time
not

in

dish

is

nearly

alternate
of

bits

be

also

may

of

so

that

in this
dish.

way.

it will

used

Bet

In

cooking (one

scallop

too

made

dry.
of

raw

hour
The
meat

and

to moisten

until
a

meat

pepper

sauce

oven

moistening

for

get

onion,

white

enough

over

bread-crumbs,

and

parsley

butter.

hot

of

layers

chopped

full,pour

and

crumbs

MEAT

used, it will require longer

utilized

mushrooms

Arrange

in

grease.

drained),

the

of

the

Stir

been

cup

Bake

pan;

measure.

of

teaspoon

flour; stir until

the

top.

on

should

oS

skim

have

make

carving

little gravy

baking

liquid used,
be

or

salt, ^

fillet

from

that

tenderloin

meat.

tomatoes

or

it.

on

minutes,

30

dish

with

cover

stock

if

fine,a sprinkling

very

When

to

half

8.
in

make

mushrooms

the

strained

longer,

fillet

Tbe

and

it

place

pork

cloves.

two

and

gravy,

(which
not

lay the

iq always

Spread

to

cream.

the

of

gravy

stock

the

over

of

teaspoon

of butter

the

mushrooms

of kitchen

the

each

Lard

fine lardoons.

with

perforated

frequently.

tbe

fat from

good shape.

celery; lay the

half

tho

larding pork,

bay-leaf, and

off

strain

enough

consistency
in

of

one

baste

slowly

add

teaspoon

the

and

tablespoon

pan

cup,

stock, add

done;

then

give

slices

parsley, one

of

minutes,

same

browned;
to

cup

when

it
the

into

of

bouquet

30

Remove

pan

and

pepper,

upper

onion, carrot, turnip and

layer of chopped
Pour

be

of

ragged,

meat

of the

most

it into

trim

surface

underside

the

the

make

to

top, and

under,

from

is taken

not

care

end

pan

dice,and

into

or

BEEF

beef, and

from

thin

ia recommend*

sauce

"

Place

for flavor.

aaoce

oven.

of

muscle

the

with

the

meat.

hot

tenderloin

Removei

cut.

skin

sinewy

in

minntes

fillet is the

Tiie

Therefore

good

oo

boreeradiah

shapes

FILLET

7.

depend

or

fancy

around

dish

will

meat

into

vegetables

on

the

will

tance

BOOK

water, its juicaa nill be extracted.

and

aoap,

as

COOK

browned.

scallop.
in

slow

coarse

and

Ifun-"

oven},,
ends

tomatoes

of

MEATS

BEEF

9.

Lay
beet

cat

rery

bread

the

beef

the

Cut

little

the

the

center

of

and

croutons,

this

"this

is

the

alone

way.

Place

Mutton

dlah

be

may

have

dish;

tliem

over

the

in

dish

veal

or

let

it

be

heating
served

with

the

be

may

the

used

fat.

flour.

stock,

sauce

When

with

hot.

pepper.

Then

them.

of

each

and

salt

cooked^

teaspoon

one

over

into

Put

in

place

Garnish

with

balls.

misiug
it

the

thoroughly

become

in

and

off

Season

catsup.

substituted

be

prepared

trim

of

cup

pour

farina

may

to

one

them

and

and

tablespoon

one

slowly

and

catsup
dish

beforehand;
"croutons

of

top

Spread

butter.

the

(CHAFING-DISH)

slices^

mushroom

with

gerve

Tomato

butter,

and

dish,

hot

thin

and

beef,

oi

small

add

sauce

slices

When

into

browned,

Worcestershire

Add

BEEF

tablespoon

one

pan

of

tender.

are

WARMED-OVER

10.

and

tomatoes

bits

cooked

there

gravy

the

cover

fill

salt;

together.

close

and

cold

any

to

them

and

P^PP^r,

add

eold

of

layer

way.

same

stew

the

and

tomatoes

pepper^

then

onion;

flonr^

little

place

salt,

until

cook

of

Bllces

enough

and

size,

PIE

layers,

peel

crumbs,

and

oven,

thin

with

alternate

and

uniform

of

acme

in

Scald

few

Dredge

articles

hand.

them

dish

pie

thin.

these

witn

at

in

37

Any

for

chafing-dish,
only
kind

the

being
of

Worcestershire

the

meat

sauce.

sauce

done

may

the

over

or

fish

be

may

made

lamp,
be

and

used

in

BOOK

COOK

ANGLO-CHINESE

THE

26

BEEFSTEAK

the

former

may

like

perfect

their

should

sides

it has

being

rest

juices have

three
and

d'hotel

made

be

them

of

tablespoons
hours

more

before

than

better

fiber

is

1 inch

Trim
other

some

form,

fat;

make

the

heat

the

broiler

on

fork

skin
close
to

the

to

the

sear

coals

to

about

as

into

flame

outside

inches

thick.

but

Judge

ought

not

done

not

way,

to

it will

remove

to

less

ten

have
be

turned

the

than

the

it and

do

hold

it

is

14

to

red

between

If experience
to

dish

must

be

protect

it

on

be

does
the

of

rua

Tb"

avoided.
from

1^

to

steak

the

I^

ness.
thick-

to the

should

full of juice.

broiler, and

not

the

counting

all through.

be

it

this is
from

ten,

or

Place

same;

according

wires

meat^

little fat will

color, and

the

knife;

the

farther

minutes.

18

meat.

should

in

outside

the

the

smoke
to

of

off

color

broiler

used

superfluous

blade

very

even

for cooking

uniform

broiler

way

the

off

count

you

inch, but

an

take

touch.

coals

be

to

the

on

as

an

but

meat,

will

it

minutes.

ten

with

steak

this

in

minutes

puffed

the

trimmed

turn

ol'ten

as

holding

thick

should

little resistance
in this

be

to

inches

raw,

the

hand

the

eight

two

to

If

injure

not

fat,

run

may

slowly, giving

cooks

around

Allow

When
a

does

steak

One

it also

it

turn

ticks.

broad

juices in; then

the

keep

or

avoided.

take

the

the

on

fat

slowly;

ten

count

clock

the

two

the

end-piece

broiled;

the

of

well; lay
so

slowly, and
the

as

handle,
and

when

piece

two

makes

under

thick,

the

taking off

by striking it with
Take

which

is then

1)^ inches

eatable

broiler

and

more

fat

offer

coals

napkin

rare

the

fire,and

heat

be

hot

fast

from

Wrap

grease

cook

the

hot.
the

and

stand

then

Broiling

brush

is to

vinegar

meat

maltre

BEEFSTEAK.

shape,

smooth

very

toward

good

it is not

as

surface

and

edge

into

of

smoke

all

as

thick, eight minutes;

steak

BROIL

TO

2.
Time:

possible,

the

beefsteaks

way

of

should

fiber

first the

better

steak

vinegar.

in

fined
con-

and

Tough

tablespoon

one

the

It^s

soluble

when

them

over

cooked.

; but

The

butter.

the

steam

are

sauces.

them

of

mixture

melted

or

being

this

and

tough,

oil

mushroom

by pounding

with

sides

steak

with

served

and

the

meat,

tasteless.

dry and
are

the

that

so

from

elastic

is over-cooked

steak

meat

B^arnaise

pu"fed and

cooked

of browned

thick

Some

commended.

thick, and

inch

an

marked^

latter.

be

to

taste

the

from

inches

be

the

which

tender

more

both

on

When

sauces

the

of

It should

leaving the

dish
not

hall

eighth

one

color.

best

then

and

one

juices.

escaped,

The

can

red

of the

steam

cat

crust

even

an

be

it is

is particularly

steak

thin

different

but

done,

well

steak

and

thick

altogether

an

seems

steak

both

on

between

di"Ferenc6

The

DIRECTIONS

GENERAL

1.

enable

table, and

one

make

will
to"
a.

BEEFSTKAK

small

clean

fork.

cat

If the

should

The

fresh

the

on

meat

slices

is

b.aie

tsrxked
of

aa
a

or

vlilt

0-.a?ea"':rr.jjLi

:i-

ic

J.J

Qiiii

"i

ifinai

Saratoga

or

should

parsley

articles, should

he

potat/;es may

=jt

'fiti*^

.iH-

*-*a

in

-r

zi:uut

ret

h*t

served

te

^r

fillet; f/"ii a
Ut^m

f ;atteri

"^/W

ae

1/y

it

r'."i'M':

^r

'.o*

t/ "

f"i",

g//^^f
tHf*\

f"iWf^*"),
uUfk

d/f*rMd

Iri'titf,fr^'^'X/fV/f/*^
!/";" of

ca

t.ti

sf//^^
/^r

'/ ,7^

""v""

^i*h

lot

"%*t**-f
#",

r"/r',*f

"*;^

^f"

]0OXO?r

-rf

srvL-:.vi*

"'^"iriit

i*!**^

d'hvt*^

oil

a.3ry

Bf'A'

the

thick^ Umh

tirtUs^

of

centre

'\ut\"4f%

make

clearer.

cr

the

cot

cjitre

=L:L"-irr",=.i

from

cot

to

4.

OS

to the

It

CHATEAUBEUHD

steak
so

k-lfe

Ssttt*
li"

ie

tenderloin

iLen

miootes.

The

sending
the

broiled

tiul du

pepP^r,

of lemon.

Cbateaabriand

Tl^e

places

aa

butter^
all

and

il'h(il""l

s"rv)it|f,whl"h

and

Just hofore

dish.

subetitote

brosd

well

aa

potato-ballsi straws, puffed,

same

meal

the

salt

Willi

meal
malire

before

witii

once

until

melt

with

spread

minutes

it at

butter

mutt

Steak,

aud

few

pierce the

tima

any

pepper,

d'hotel

a.

the

at

stand

to

maltre

bright.

with

Fried

and

the

of

and

garnished

salt

not

possible, dredge

if
the

heat

Do

haa

steak

with

notapread

lide.

with

avoided

be

table.

one

it

Sprinkle

batter.

look

on

"^?"i

;...-x

ra^r

r^-ri

vat

ij*-"i'

^aa:*^

"""ti*^

r-"

"^^-

f4

"'-:

.".

**

"Jt-r-"*

."-,

t-

**
.

"

-"

..-^/"^r,

^^^t^*/*

"*

"

J^

"

*"

baking

dish; spread

them

with

each

one.

Put

hollow

of

top
of

white

the

at

serve

Place

egg.

beef

of

lb.

on

of

the

center

of

flour, X

in

egg

just long enough

oven

pepper

an

to

the
the

set

yolk, and

the

(cut

steak

small),

up

ozs.

pint

of

milk,

salt, dripping.

egg,

the

Mix
into

flour, milk,

Yorkshire

melted,
meat,

in

pour

quickly

until

other

on

and

lay

add

of steak

it flat

on

roll

the

Dice

grain

with

broth

8.

the

steak

firmly

sew

or

grill from

until

set.

then

arranged

to

thin

Put

layer when
Then

add

of the

the

batter,

slowly

until

overlapping

each

more

neatly

form

No.

the

20

9.

10.

to

25

to

of

the

grain,

baking

pan;

of

PLANKED

STEAK,

STEAK

tie

meat,

or

cutting

(See

pan

least

thicken

the

fill with

When
the

MnBhrooms)

almost

in, squeeze

rub

and

at

liquor.

pepper.

No.

on

fill the

to

cook

to

oven

Oyateni

which

together,

water

steak

right through

either
over

the
well

minutes.

STUFFED

water,

evenly, then

meat

the

or

the

them

cayenne

opening

cup

bag,

fat

fine, and

across

on

slow

remove

Make

putting

of

cut

stock

(With

thick.
sort

little dust

in

place

tablespoons

the

lay them

and

cooked,

hot

or

and

even.

in enough

and

If oysters, before
a

it

be

skin

chopped

on

it Vill

make

stock

onion

mixture

the

remove

with

}i

this
sliced

When

crumbs

pepper,

pouring

No.

cup

turnip

inches

skewer

to

and

STEAK

as

juice and

And

set,

form

remainder

the

and

batter.

smooth

thick; carefully

when

cover

if possible.

STUFFED-

so

pour

Spread

ends

meat,

flour, using

mushrooms.
lemon

of

fillet steak,

bake
in

STEAK

moisten

carrot

inch;

longer

hours,

to

squares

teaspoon

the

in

roll

of

depth

that

so

onion,

an

lay the

them

dripping

and

1 inch

about

parsley.

twine, turning

with

STUFFED

salt, ^

chopped

with

7.

board

teaspoon

tablespoon

pepper,

in

into

batter, and

risen

Serve

little salt

dish.

hot

round

has

it

sufficiently cooked.

the

and

salt

sufficient

}i of

about
with

it

and

egg,

tin

pudding

season

bake

to

of

the

drop

TOAD-IN-THE-HOLE

6.

in

them

batter, and

hot.

very

once

d' hotel

maltre

dash

BOOK

COOK

ANGLO-CHINESE

THE

40

Staffed

(See Planked

Veal)

Cblcken)

oysters

them

filling
witli

or

little
is

in"

butter

BHiK^TKAK

BEEF

n.
rcocd

lbs.

gricder;

eggs

lixed

mediam
of

spoons

aboat

brown,

^4

acd

corned

come

slow! J

allow

30

minates

or

the

will

tender

be

If the
in

the

aside

to

again
set

holding
above
the

the

with

in

the

Srm

fine; chop

eqoal

proportions;
Pot

or

hot

and
and

cook

like mush,

have

been

with

the

an

it

the

on

meat

already cooked

one

the

roond

few

tbm

directed^

as

:c

of

Ls=r.
to

with
cr

hot

fat.
mix

diil.

lixe

nl'JL,

th#

thej

caed

cc'.j

be

tc

we'i

on

corer

bottom

the

fh"""i

Hash

not

isgrediecu

iLe.rporatcd

arid

heated

stock,

p#:ti*oe";

p":tat.^ :;-i'^ d-'ftis-ct, ar:"d2"bc:L

and

in

ch-i^^tedmeat

th^

oselet.

too

together

n::ich

aci

it

make

ii iiked.

;"i-",

fcrr-ieri

has

an

two

mash

to

crsst

not

as

hash.;

net

Do
tbe

otvi'C

with

tLe

care

critf!

pressxxrc

lu

tbe

acd

snciftei:

to

cn^ier

riat

not

HASH

frji^-pan

need

dish

iecisnalljierTed

Cabbage

with

biijsvi

deep

cr

water

ccoled

When

salt, pepper,

batter

The

meat.

then

tnrcozh;

pUte

place it

shape;

beated

seasoning.

Unless
meat

adding

eood

it to

(n-st "ae);

IL

the

onir;

b j

slowl j

it get

:r:n.

fc=:e

pctasoes

together

half

tnm

bnt

froa

it

; let

simmer

it will

presicre,

BEEF

COBXED

re^jiired

them

for

then

pan;

it well

coTer

rerw

iz.'.'islioesL
be

net

with
of

be

mix

slowly

to

piece

iet

tLe

t!i*

beef, csirg

season

will

as

potatoes;

of the
be

water

until

oven

impr""Ted

trim

ti=e,

of

be:ier

cuts

be Led

tablespoon

^cier

wet

shccid

corned

cold

some

Is

It

bnilcti;

tcp

oa

to

a:"!
bat

beef,

cocked

of crcznb

ecld.

or

where

If cccked

""t.

azd

set

IX

Chop

of

waa

water

being

mere

place

ecckinz.

lecccd

it

sciScieritiT

corned

boc

ec"-czh

n"tng

pc"zcd.

of

need

which

in

water

meat

is

meat

hot

be

fiat-iron

the

?"

sazce,

tmblespccns

into

pet

extber

then

each

Zajer

"

ml%

te"spcQcs

joicx.

can

ccol

Then

water;

hear

bare

and

piece

Jd

to

last

pepper,

timi^

Wcreetster-siL:r"

parsler,

serrad

tviee

pot

OWXEDBEEF

cc

m-ire

perk

red

cexspooos

bcilin^pciist:

shoold

cot, and

best

:=tc-

the

to

Tegetables

eonp

it

beef

be

Can

smlt

chortled

12.
Fat

f^t

h:crs.

staui

LOAF

te4*rcca

cr

little

miiiaiea^

"0

^4 Ib"

pu:eii.

sauce,

rcT,

bee^

b"ate:u

ocicz,

pepper

into

Make

of

well

41

to

for brown
a

fine

slice of onion;

of flour, and

let it

bash,

tr.rzMtd

or

minee.

Pnt

remore

the

cniis

brown,

thns

HASH
l#"ef

ta^-erprjcti

n^":r.z

v:.e::
a

is irTt

Lash, ^AmXo
cf

o":4"d,
trswa

lz,uy

better

acd

rvsx,

osed.

frTing-paa

add
if the

cee

Lash

Chop
with

taUetpooa
if to

b"

42

ANGLO-CHINESE

THE

of

made

beef

hash.

chicken

then

1}"

incorporated,

with

and

salt

Spread

them

neatly

trimmed

cutter,

Put

This

add

dash

makes

of

of

size

same

the

lean

Cut)

of

the

with

into

not

hot

let

and

salt

become

them

them

very

hour.

Remove

sprinkle

toast;

cnn

and

be

placed

boiled

on

place

in

parsley.

bits

will

baking-pan;

small

dice

into

potatoes

with

sides

all

so

cloth

with

red

bone

of

of

brown

cnt^
toast.

Serve

on

of

cloth

each

place

serve

the

long;

dough

and

and

inches

or

piece

paste,

pepper

hot

thick

in

and

being

without

pieces
little

each

the

squares

with

boiled

plentifully

often

into

cut

tie

same

butter.

Put

alike,

and

do

MARROW-BONES

spread

then

in;

marrow

bones

the

clean;

eggi

the

dry.

too

16.

Have

with

cut

dish.

cold

and

dot

and

stir

brown;

to

oven

them

season

poached

Garnish

yolk.

also

cut

together,

pepper,

biscuit-cutter.

be

slowly

fine;

place

can

well

HASH

dice;

them

with

luncheon

or

BROWN

small

mix

size;

same

dredge

into

meat

of

center

breakfast

15.

It

toast.

water;

until

add

chopped

this

on

hot

or

stir

or

muffin-ring.

on

and

stock

rouz

circles

veal

for

pepper;

chicken

or

the

of

white

need

be

to

and

large

mince,

as

in

pepper

veal

is

cup

salt

To

into

layer

presentable

very

cups

poached

be

of

it

slowly

toast.

on

BOOK

if

with

toast

thick

the

to

may

once

Got

add

season

1}^^

pepper.
with

it

or

at

serve

brown

it

rouz

meat;

then

milk;

let

not

brown

minced

and

of

cupful

the

To

of

cups

Do

mutton.

or

COOK

very

hot

then

marrow

for

luncheon.

each

end

and

to

boil

bone

Or

reuioved

and

scrape

the

keep

them

on

the

wash

for

of

square

marrow-bone

with

one

spoon

ANGLO-CHINESE

THE

44

well

rounded

If

shape.

cooked

in

minutes

to

the

pound.

parallel

to

the

back

the

hot

rib bones.

which

lies

the

Serve

In

the

the

rib bones

then
of

for

loin

backward

into
around

with

while

frequently
Saratoga

bones.

or

Place

the

the

butcher

with

space
1

cup

parsley,

of

so

allow

off

tenderloin,

the

to

it will not

the

Have

thick

the

to

length,

while

burn

basket-like

chops, trim

uniform

securely.

minutes

potatoes^in

each

on

slica

cooking.

pound.

Serve

formed

by the

top

bona

OF

MUTTON

STUFFED
blade

the

the

from

shoulder, and

fill

of

made

bread-crumbs,

tablespoons

tablespoon

butter,

oysters, juice of 1 lemon, I teaspoon

dozen

bone,

carefully remove

mixture

tie

and

SHOULDER

6.

Have

fancy

frill of paper

between

them

circle,and

fried

from

them

the

and

ROAST)

chop

each

roasting,

other

saddle,

separate

turned, and

loin, split the bone

allowing
the

way.

(CROWN

chops, and

French

larding pork wrapped

Baste

full

and

of

b"
nine

of mutton.

LOIN

cut

under,

same

saddle

the

length

is

It should

on.

rare,

the

saddle

in the

cut

ROLLED

butcher

as

roll the

eide^ is

jellywith
5.

the

slip the knife

then

cooked

and

slices

cut

top is carved, the

under

currant

Have

carving

BOOK

used, the tail is left

is

frequently,

basted

bone,

After

on

large saddle

oven,

COOK

salt, ^

chopped

teaspoon

pepper.

legg.
Sew
15

from

pan,

used,

they

or

opening,

after

the
be

may

is

grease

the
and

pound,

omitted

with

oven

baste

altogether.

little water

Serve

frequently.
off.

carefully poured

mushrooms,

celery, onion,

meat,

in

roast

to the

minutes

allowing
the

the

up

crumbs,

and

egg,

with

More

the

oysters

of

seasoning

pan^
gravy

be

may

of

made

be

stuffing may

the

in

chopped
and

salt

pepper.
shoulder

stuffed

duck, and

garnished

Put

the

lid of the

pot

They

give

soup

the

next

hot
caper

dish, and
sauce)

parsley

or

flavor

day.
fluted
rub
to

capers.

BOILED

the

pound.

minutes

15

before

to the

the

cutter,

so

the
Take

over

the

it

and

rims

it

enough
white

let

and
add

meat

the

it, and

to cover

aside,

enrich

and

sliced

fowl

or

dish.

water

the

removing

the

surface

resemble

to

"

boiling

carrot

shape

MUTTON

draw

meat,

Cut

lightly

make

7.

ornamental

an

just enough

30 minutes

will

with

to

After

pressed into

to make

as

in

mutton

required time.

stamp

so

minutes

15

Time

be

can

water,

it simmer

some

which

turnip in }i inch

will

be

of the
and

scalloped.
white

cut

Place

hole

for

the

vegetables.

may

be

meat

used

with

the

uaed

for

slices, and

the

(to be

in

the

soup

thick

Sprinkle

smooth.

vegetables,

sauce

put

on

on

for the

chopped

centery and

MUTTON

string them

give

will

alternately
the

of

effect

the

on

4"

will

which

bone,

conceal

ekewersy

the

protrude

bone

each

at

and

This

end.
dish

n^ake

the

When

melted,

more

presentable.
Serve

with

eance.

caper

CAPER
Put

of

tablespoon

and

add

the

into

boiied,

sancepan.
bnt

brown.,

not

with

season

add

then

salt and

add

one

cnp

strain,

pepper,

of capers.

OF

the

minntes,

was

RAGOUT

of

pounds

few

tablespoon

8.

IH

bettor

mnttou

heaping

one

for

flonr, cook

in which

of water

of

tablespoons

two

SAUCE

MUTTON

of

neck

OR

mutton

LAMB

Iamb

or

pieces

into

cut

inch

one

sqnare.

IK

butter,

tablespoon

cupfuls
1

parsley,

water

stock,

or

into

butter

the

the

add

Then

will

it

closely, and

stock

cups

peas,

the

aroond

lettuce, and
and

RAGOUT

cold

boiled

mutton

which

mutton

in

is

the

bnt

into

cut

well,
hoora.

and

of

Sprig

not

care

the

to

and

close

farina

balls.

The
in

neck

so

Then

with

they
or

of mutton

add

do

one

not

onions
more

water

into

Farina

and

for

peas.
on

hot

crisp

it

makes

of

leaves
a

can

balls.
into

hour^ stir

one

When

pour

balls,

farina

slowly
or

and

place of other

ready
dish.

to

Lay

head

one

presentable

of

dish,

vegetables.

STEW

pieces 2%

Wiien

of lettuce.

meat

the

sliced, 1 cup
butter,

very

right,

IRISH

before

tablespoons

lettuce

simmer

tablespoon

burn.
cut

1 head

meat,

the

Cover

minutes

1 onion

squares,

the

not

and

MUTTON

inch

the

do

they

removed.
10

peas

mutton.

water,

or

be

can

the

that

care

stock

the

garnishing

into

the

they

so

boiled,

is

the

to

accompaniment

the

In

break

seasoning

see

edge,

and

Add

pepper,

closely, and

cover

dice,

using

let

flour, and

into

BOILED

was

teaspoon

if

saucepan

frequently

peas^

can

pepper.

the

add

hours.

COLD

10.
Cut

Then

ingredients, except

with

the

good

OF

salt, ^

to

taste

serve,

)^

carrot,

add

cut

bouquet,

two

9.

together,

occusionally,

for

fire.

all

Put

in

herbs

simmer

teaspoon

saucepan

melted

browned,

are

minutes.

the

water

or

all

when

onion

and

nntil
20

the

let

from

onion,

salt, ^i teaspoon

teaspoon

carrot

about

take

having

seasoning,

removing

flour,

frying-pan,

Cook, stirring frequently,

barn,

bay -leaf,1 clove.

Put

brown.

tablespoon

or

butter,
browned

pieces.
if necessary,

3 inches
and

add

Cover
some

let

them

enough

closely

Put

square.

and

parboiled

them

brown,
water

to

stir
cover

let simmer

potatoes

two
cut

in

and

two,

more.

be

roust

should

thick,

quite

be

A
suitable

Worcestershire

of

teaspoon

salt, and

of carrot,

slices

few

very

soft, but

11.

BREAST

breast

of

the

some

of

fat.

the

meat

the

Tbe

improvement.

an

mast

be

not

hour

one

The

used.

gravy

potatoes

broken.

not

GRILLED

MUTTON

OF

salt

mutton,

breast

and

BROILED

OR

piquante

tomato,

pepper,

slowly

Time.

About

"

over

salt and

other,

or

leaving

tliem

around

the
of

should

chops

round;

the

Serve

pepper.

clear

trim

away,

fire, in order

that

meanwhile,

and

frequently

turning

separately.

sauce

end

pieces

fastened

thick, and

inches

1^

cut

the

or

CHOPS

MUTTON

be

and

chops,

of

front

and

serving,

minutes.

20

12.
Loin

in

or

cooked,

thoroughly

liberally with

for

pieces convenient

into

Grill
be

may

sprinkling

with

be

may

off

pared
making

skewer,

fat

the

trimmed

thin, wrapped

the

chop

into

the

and

cut

circle.

The
into

let cook

sauce.

Divide

form

is

\^ater

and

cover

pepper,

sauce

much

too

so

BOOK

COOK

ANGLO-CHINESE

THE

4e

chops

breast

They

lengths.

even

Whichever

kind

of

cut

are

should

scraped

bones
the

when

chops

used, they

are

the

thinner,

French

called

are

chops

little

be

bones

all of

bare.

are

size

uniform

and

shape.
Broil
as

count

you

the
the

done
a

hot

take

sprinkle
dish

in

the

in

potato

pressed

bones

them

into

improve

their

Saratoga,

form
up

neatly
cooked

into

and

remove

the

butter*

vegetable,
be

may

be

or

slanting.

may

served
the

around

or

socle

too

the

juices
the

long
are

juices.

thick.

When
them

Dress

on

the

on

frills

the

chops

placed

on

dish, and

same

Spinach

chops.

used, and

Paper

fancy -fried potatoes

or

mashed

or

rested

the

against

ends

of

the

appearance.

CHOPS

frying-pan

trimmed

etc,

of

13.
Put

inch

one

and

pepper

small

any

circle,

of the

are

When

overlapping.

string-beans, or

pointing

hones

chops

which

steak.

from

steam

often

as

If cooked
first

at

tire confined

chops

salt and

little

seared

broiler

broiling

it is done.

puffy,

by

in

as

properly

broil

to

circle, the

center

is

is caused

minutes

balls, straws,

as

dry.

inflation

peas,

placed

it, the

and
If

and

the

coals, turning
method

same

hard

over
a

hot

under

or

little resistance

10

8 to

Green
snch

be
the

in, and

over

slowly, using the

ten

will

chops

It will

chops

offers

meat

shut

the

lamb
and

PAPER

slices

some

seasoned

chops,

IN

to

or

the

of salt

veal
pan

CASES

pork;

chops;
add

when

let them

tablespoon

tried out, lay in

saute

of onion

until

half

chopped

MUTTON

the

when

floe;

minced

containing
parsley, and
this

over,

and

Lay

the

chop.
for

oven

broiled

10

in

the

are

mushrooms,

flour

the

flour; let

of

chops

two

without

between

the

opened

minutes;

serve

with

in

few

inch

cut

them

separating

chops;

and

must

and

hind

15

former

and

aweet

sauce,

good.
minutes

and

green

When

cnrving
very

good

shoulder
one

be

lemon,

gether, and

one

breast

cloves, 1 blade
of

of

flour,2 tablespoons

tablespoon

dash

pepper;

of
aside

set

mixture

mushroom

the

cool.

to

split the chops

knife

and

broil

for 8

or

made

place

the

have

bones

to

table

the

butter

butter,
1

cracked,
blade

as

follows:

so

one

equally
allow
it mint

Press

before

that

in

removed.

around

the

cut

of butter, the

pepper.

FRICASSEE
of

ozs.

well

It 2 tablespoons

melt

6 peppercorns,

of capers

at

pan;
with

serve

shoulder

the

the

on

under

LAMB,
2

is

meat

fore

the

serve

in the

frequently;

salt, }i teaspoon

minute

to

the

little water

into

tips for vegetable.

squares,
be

much

too

fresh,

when

used

be

It is divided

latter, but

the

baste

have

lamb,

of mace,

and

quarter,

meat.

together;

being

not

with

oven

into

16.
A

hot

teaspoon

the

in

chopped

It must

dried.

than

asparagus

may

let stand

of either

pound,

lift and

old.

not

fore

cut

dressing
bone;

or

peas

using

it may

the

to

served

LAMB

but

cooked,

it in

should

tablespoons

and

pharp

well

edges

months

whole

Roast

bone; spread

the

less expensive

are

18

to

the

quarters,

together

With

SPRING

when

thoroughly

be

the

time;

is best

lamb

without

flre

sauce.

15.

Spring

be

also

done

add

hot

salt, and

well

the

press

olive

an

when
add

then

teaspoon
mix

thick.

at

the
in the

can

the

are

the

MAINTENON

minutes;

of stock;

easily

used;

chop

Fold
enclose

Chops

They

frying-pan;

lay the

place them

juices of the

all the

LA

^parsley, %

teaspoon

French

six

Hive
in

cook

witli 3 tablespoons

moisten

of butter

tablespoon

hold

CHOPS

be

of

spoon

sauce.'

and

it is

care

should

frequently.

they

as

the

hot

very

little

paper

turned

chops

14.
Put

writing

good,

very

with

Put

completely

dish,

chopped

mashroomsi

of
to

as

dish

same

and

paper,

so

mixture

of

cop

taste.

to

spoon

buttered

in heart-shape;

cut

together

the

on

Heavy

and

another

on

and

pepper

put

and

stock

ham,

and

paper,

chops

of

cnp

little

salt

edges

serve

oiled

chop

enclosed

paper.

and

or

plait the

well-greased

moderate,

papers,

chicken,

or

the

on

minutes;

the

burning
be

and

add

if convenient;

well-buttered

sauce,

paper

is cooked

Teal

trnffles

on

sauce

the

on

onion

47

the

juice of

pieces

to-

serving.

OF
1

small

onion,

pint of boiling stock

coarsely-chopped,

salt and

2 bay^lesTes,
or

water,

pepper.

1 os.

is

the

Trim

"tew

of

and

simmer

the

it

time.

of

mashed

to

it

the

contents

for

boil

cooked.

When

potato,

capers

pint

liquor,

sufficiently

with

the

Bring

the

or

and

hoar

small

of

the

of

the

ready,

over

the

minutes

of

from

the

stewpan

to

minutes,

then

the

may

meat

be

or

cold

preferred,

and

point,

add

pour

until

simmer

of

naiz

stirring

stewpan,

meat

season

the

inside

the

salt

serving,

water,

for

and

water

before

gently

very

boiling

pieces

in

peppercorns,

cook

stock

quantity

arrange

as

boiling
20

liquor

or

otherwise,
pour

the

mace,

and

batter

the

Heat

sqnares.

cover,

add

longer;

very

BOOK

cloveB,

meat,

Now

for

about

2-inch

bay-leaves,

and

occasionfilly.

smoothly

gradually

into

sliced^

salt

pepper,

COOK

cut

onion

gently

flour

thickened

the

stirring

hoar,

and

meat,

in

put

pan,

"altspoon

an

ANGLO-CHINESE

THE

to

all

the

in

the

is

meat

sauce^

border

add

49

VEAL

VEAL

flefih of vea]

The
bine

tinge and

Like

lamb,

It

it must

It

made

be

can

inches

fillet is cut

good

into

Only

thick.

it in

round
hot

very

cooked, but

before

hour

pan

to

with

serve

the

STUFFED

25 minutes

to

Have
bread
pepper,

and

opening,

press

stuffing

an

lemon

be

top

the

crumbs,

of

half

from

Thicken

pork.

be

OF

VEAL

space

with

the

sweet
in

gravy

good
of

made

shape,

minced

if

and

roast

the

veal

cut

from

stuffing made

salt

pork,

desired.

Sew

juice, chopped

mushrooms,

chopped

tie it into

also

may

also

fill the

and

marjoram,

egg;

and

SHOULDER

removed,

thyme,

crumbSj

salt

with

must

removed

stuffing made

chopped

from

pork
be

may

Place

frequently

pound.

it

tie

top.

It

to

and

the

baste

of

pound.

per

blade

the

slices

Press

over

the

be

fillet.

3.'
20

little

for

leg.

heat;

bone

filled with

space

salt,and

and

pepper

the

the

to

The

substitute

should

leg, and

the

the

brown.

less

acceptably.

larding pork

Remove

also, having
as

very

from

cut

minutes

20

to

it may

so

cooking, and

18

dried.

not

it id done,

fillet before

herbs,

allow

meat;

the

lower

then

of

cooked.

VEAL

of

slices of

few

be

salads

OF

be

can

for 15 minutes;
pan;

and

part

upper

thoroughly

and

is unwholesome.

and

frequently used

FILLET

the

Lay

is

If it h'^s

hard.

bones

yoaug,

kinds

croquettes

good fillet

shape.

the

thoroughly

Veal

ROAST

from

one

oven

from

water

other

than

into

too

perfectly fresh

seasoning.

more

killed

been

while

2.
The

has

firm, the

pink and

be

nourishment

flavor, it requires
chicken.

used

be

less

contains

should

flabby, it

is

DIRECTIONS

GENERAL

1.

same

as

the

the

of

salt

and

the

up
fillet

knuckle,

The

highly

fleaaoned.

FRICANDEAU

4.
The
of

TOQnd

larded

stock,
and

chopped

enough

and
let cook

the

carrot,

in

price.

it in

onion

and

moderate

from

the
the

pan

be

fill the

allowing

for the
to

serve

on
a

20

it.

thick

layer

honr,

so

the
that

and

of sliced
of herbs,

bonqaet

minutes

from

destroys

inches

l}i inches

last half
with

pan

pan

it

As

cut

Add

ia taken

It

veal.

baking

VEAL

tiie fillet.

turnip.

oven,

cover

of

It should

Place

to

of

cut

side

one

water

Remove
gravy

choice

the

is

highest

braised.

and

freqneutly.
Strain

leg and

the
the

oommandfl

and

(ricandean is

OF

deep.
to

the

the

meat

is

it

usually

salt
a

Cover

ponnd;
may

npper

cut,

pork,

cap

of

closely
baste

brown.

ANGLO-CHINESE

THE

60

dredge

flour;
have
on

salt and

been

dish

hot

lemon

juice,
adding

by

after

put

the

little flour
flour

the

is

dish

Cut

boiling

and

water

There

should

the

stew

the

stew.

as

veal, chicken,

is

in

either

cook

kind

of

until

the

DUMPLINGS

Mix
the

Have

milk.

stew,

into

or

enough

to

being

dough

the

the

pot,

as

soon

is better

the

to

powder,

and

to
not

table.

from

batter
the

make
must

not

they

must

be

It

stir in

be

just

take

the

consistent

allowed

served

will

quickly
into

spoon

dough

etew

milk.

I cup

together, then

the

preferred,
The

sent

around

pot

It

into

When

of water,

plenty

baking

they will fall.

or

ueedi

POWDER

well

in; and

are

sistency,
con-

butter.

dish

same

time.

of

be

to

and

placed in the

length

ready

Drop

squares.

dumplings

from

taken

or,

la

gravy

of gravy.

the

on

pot with

powder

if

gravj

right

to

pepper,

amount

BAKING

soft.

quite

it into

cut

and

baking

boiling water;

roll, and
after

simmering
after

the

salt,

be

must

salt, 2 teaspoons

flour, salt, and

the

strips of pork

with

place them

separate

WITH

flour, }i teaspoon

2 cups

the

it.

on

generous

sufficient

is dished

stew

place

make

If the

pork
them

omitting

or,

or

with

or

salt

of

diluting

water.

or

cutlets

season

and

a
a

and

with

used, they

in

jnioe ;
sauce,

pan,

the

make

to

them

dumplings

the

slices

aides; then

pieces; put them

tender;

are

cook

to

Bearnaise

shape;

crumbs

POT-PIE

dumplings^

dumplings

order

them

remove

the

cook

ready

place

into

jiquid

enough

If suet

it boils

until

little lemon

stock

PLAIN

beef

or

cook

be

with

and

e.

in

grease

browned,

of the

bottom

the

or

both

on

size and

bread
after

frying-pan

tomato

with

cover

browned
with

top

to

or

pieces of uniform

and

in

well

until

them

with

serve

it in the

drippings,

moisten

and

in egg

dip

Cook

tried out.

it into

cut

or

pepper;
in

cutlets

saute

whole

catlet

the

with

BOOK

CUTLETS

VEAL

5.

Leave

COOK

to

stop

immediately
minutes

ten

to

them.

cook

WITH

DUMPLINGS
1

chopped

cup

suet,

scant

SUET

flour,

cups

salt, )4

teaspoon

cold

cup

water.

together lightly the flour, suet

Mix

quickly the
and
cake.
Cook
the

roll it
The
for

The

water.

lightly

must

stew

one

dumpling

to

hour.
is

one

not

The

put in,

dough

be

must

inch

dongh
the

may

salt ; then

soft, but

thickness, and

stop boUing

draw

and

for
be

place it
moment,

rolled

pot forward

not

into
where

with

sticky.
on
or

the
the

balls

Put

knife
it

on

boiling
dumpling

if

it will

stir in
a

atew

in

will

preferred.
heat

board,
one

faU.

When

quickly,

and

ANGLO-CHlNEgE

THE

62

let it

smoked

Boil
be

may

it

fresh

added

to

carefully,and

it is to

white

piquante

it into

sauce.

garnish

with

Spinach

is

circle, the

slices

into

pressing
of

center

with

bowl

pickle

and

eggs,

the

Tartare

slices of

bunch

cold

or

in

bottom

of the

enough

for the

in

over

it

with

it

in the

seasoned

hot

slices

in

Garnish

form

of

it

with

Serve

with

spinach

Turn

spinach.

against it.

or

the

center.

make

or

thick

}i inch

cut

tongue

by
the

on

piquante

mold

before

leaves.

lettuce

and

Serve

in

with

TONGUE

tliem

Lay

together

Sprinkle

mold.

easily, but

like

look

to

be

Have

putting in the tom[ue.

fit in

to

tongue

JELUED

brick-shaped

or

square

blossoms

Place

pieces overlapping.

circle, the

sauce.

slices.

into

TONGUE
a

of nasturtium

Bearnaise

tongue

place them

it

tongue.

Arrange

sauce

and

COLD

tongue

4.
Cut

which

sauce.

thick

center

boiled

gherkins;

lay the slices around

3.

Lay

and

pour

If

skin.

in

serve

or

with

serve

the

water

pickle;

heated.
the

pour

well'chopped

disli,and

well

until

to

w^ater, trim

the

TONGUE

slices of

Lay

sauce.

overlapping,

SLICED

in

tender.

vegetables

soup

hot,

served

sliced

good vegetable

remain

slices of hard-boiled

capers,

or

piquante

let them

it, and

into

If

until

or

remove

the

in

again

cold.
and

parsley

HOT

2.
Make

until

there

boiled

When
it

few

putting it

Before

shape.

good

houra,

l}i hours.

water

^ater, and

it in cold

Put

for four

simmer

if convenient.

water

let it remain

and

sauce,

salted

night.

over

cold, replace the skewer, put

boiled, and

was

the

skewer

used

be

in

tongue

it

soak

Then

boiliug point.

the

to

come

is used,

tongue

TONGUE

BEEF'S

1.
a

ETC.

HEART,

TONGUE,

If

BOOK

COOK

in

held

solid

few

place.

in

capers

mold

the

piece, and
the

only

large

Fill

with

aspic

few

rashers

jelly.
5.
calf

baoon,

salt

and

Wash
then
of

and
form

Baste

dredge
the

'ChirniBh

basis
with

in several

with
of the

fried

about

Fill

flour.
brown

bacon.

let

the

The
gravy.

inside

^our

gravy

Make

it remain

bake

it, and
a"

Forcemeats),

of

(See Gravies).

waters,

}4

BAKED

(see
gravy

round

paper

well, and

well

forcemeat

dry thoroughly.

buttered

or

2 hours.

and

heart

HEART,

fat, brown

pepper,

the

drain,

oiled

veal

heart,

CALF'S

in

with

in

before
the
this

in cold

tin
hot

forcemeat,

moderate

serving
may

and

be

oven

used

tie

hoar,
piece

for about
the

remove

pour

water

to

round

paper

enrich
the

or

dish.

calfs

tarnipi

he"d.

stock, }(

parsley,

the

cold

herbs,

tl4 hours,

according

sixe.

in

then

tie

hour, and

several

waters,

loosely

in

when

served

be

with

the

oven,

being

and

the

various

parU

and

head

removed,
and

tap",

and

}4
it

until

of

pint

boils, simmer

lemon-Juice,

and

and

lemon,

brush
the

serve

served

occasionally

CALF'S

7.
Calfs

sauce

BRAINS

brains, ^i

finely-chopped parsley,
of

vinegar, salt and

Prepare

cook

them

the

parsley, lemon-juice,
hot,

small

the

bntter,
flour.

lb.

1}^

of
oss.

white
of

brains
slices.

and

milk
Stir

cooking.
brains,

(if not

slices

boiled

butter

of

ham

parsley,
and

egged

and

tongue
or

is

bacon

dish.

D'HOTEL

SAUCE

(see Sauces),

sauce

lemon-juice,

1 small

onion,

of

teaspoon
1

tablespoon

directed

as

the

Have
Put

season.

in

.in the

ready

sauce

the

preceding

slices

in

of

recipe, and

stew-pan,

brain, and,

add
when

serve.

KIDNEY

8.
1

this

MAITRE

of

teaspoon

thick

cut

thoroughly

with
of

piece

to

is

dish

before

in the

pour

ar^

pepper.

and

into

hoi

in

strong

the

melt

prepared

glase), garnish

WITH

pint

on

with
crumbs

serve,

head

it has

bones

the

then

the
the

head

to

may

minutes

bound
bread

minutes,

add

accompaniment

an

ready

which

in

tureen.

is

}("

easily carved,

more

when

with

wanted,

when

for 20

be

it must

for 5

the

Place

in

distributed

h"ad

pot

with

over

as

tape

cook

It is

sprinkled

minutes,

10

seasoning.

crumbed,

bread

and

time.

baking;

the

the

for

the

the

head

appearance
baked

to

about

for

The

sauce.

and

crumbs,

head

the

better

evenly

before

with

for the

use

presents

the

from

liquor

and

more

flour

boll

until

water

Wash

time.

same

the

from

simmer

salt and

in

add

well, then

and

the

at

it to the

return

manner,

ialt"

during

before

the

P^^^

finely-chopped

of

boil, skim

tongue

bread

under

parts

add

stewpan,

it

rolled,

}( hour

About

serving.
in

bare

the

usual

the

to

muslin,

basted

are

the

remain

of

brown

frequently

the

them

but

and

egg

the

coarsely

cool, chop

in

bring

Boil

piece

flour, X

of

oss.

dessertspoon

peppercorns,

let

plainly- boiled,

coated

been

head

water,

vegetablesy

brains

batter, 1^

1*

bay-leaf),

(parsleyj thyme,

of

oz.

sniftU'

fi carrots,

oir

crumbs.

prepared

to

1)^

the

blanch

onions, 1

or

leinon-juice,

bread

with

cover

bonqnet-garni

saoctf

milk,

and

Prepare

BOILED

HEAD,
stock

the

browned

1 egg,

sancepan,

Tor

For
of

pint

CALF'S

celery,

t^alt.

peppercorns,
of

of

strips

$.

tt

HEAD

OALTS

kidney,

oz

of

flour,

1
1

pint

STEWED

of

water,

flnely*"hopped

ox.

small

of beef

onion,

dripping,
salt

and

1 os.

pepper,

of

the

Cnt
Make

core.

with

kidney
Bides,
of

the

in

the

and

at

iimmer

add

it

minaies

kidney

it

When

over.

of

fry the

onion.

water,

or

neatly
intended

breakfast

baoon^ poached

and

lb.

parsley,

of

the

kidney
the

Make
of

slices of

kidney

20

minutes,

in

and

the

over

pour

about

them

of

dish,

Serve

in

put

the

suited

Drain

the

off

for

cook

few

stir until

and

teaspoon
the

tripe

simmer

water,

and

put

is

in

onion

heated,

and

not

brown.

half

lbs.

water,

tablespoon

Cut
cold

milk,

dressed

of

the

water,
water

of

bring
and

to

ol

toma-

rolls ol fried

finely-chopped

on

of

flour, }i

butter

butter

for

Cook

about

covered.

add

rows;

the

in

the

plate, dip

in

the

remove

saut^-pan

neatly

the

then
3

the

8aut6*pan,
minutes.

30 to 35

of

slowly
dash

salt, a
the

boiled

clean,

like

to

jelly.
Pat

use.

of

tablespoon

add

of

cnp

until

ready

until

add

thoroughly

hours,

or

Then

one

it

scrape

hot

TRIPE

flour,and

cup

one

of pepper,

of

Stir

tripe.

milk,

and

until

ONIONS

AND

of salt

3-inch

boiling
up,

put

squares;

point, and
put

in

the

and

them

strain.

of

}i pint

large onions,

flour, 1 teaspoon

salt, boil

bread.

the

possible.

teaspoon

add

tripe,

tripe into

within

immediately.

serve

11.

strain

cuolied

small

the

in

gently

tripe aside

do

juice;

small

together

to

for

the

then

the

TRIPE

when

Add

served

thick, and

keeping

as

saucepan;
but

minutes,

for

cock

and

tablespoon

kidney

hours,

and

smooth.

of

several

water,

of butter

tablespoon

for

tripe

be

inch

mix

and

hot

as

smoothly

flour.

an

of cayenne

10.
Boak

of

the

arrange

kidney.

may

teaspoon

pepper

times,

pinch

and

fry them

and

or

saut6-pan,

teaspoon

lemoB-juice, parsley

butter,

salt, cayenne,

mixture,

hot

very

in

hot

the

turning

ready

Have

batter

pint

Arrange

sauce,

fried

or

floar

stewpMB,

of

both

on

closely, and

the

with

of

FRIED

of

ozs.

slices

into

salt, and

teaspoon

lemon-juice,

of

teaspoon

Cut
eore.

kidney,

ox

toasted

ued

tender.

addition

by the

either

of

kidney

garnished

KIDNEY,

A.
1

varied

sippets

or

eggs,

season

slicea

fat, add

and

of the

floor

of

the

cover

batter

perfectly

the

dish

the

be

it may

dish,

luncheon

for

potato,

kidney

hot

is

the

away

contents

brow

until

pepper,

the

the

to

til the

on

Drain

Knead

portions

an

fat

little salt and

hoar.

or

mashed

For

toea.

time

dip

papper,

the

remove

tableap

of
hot

the

and

thick,

season

teaspoon

in

small

in

J^ of
fry them

for

longer,

sliceiS of

border

tame

slowly

very

togeiher,
20

the

atewpan,

and

mixture,

inch

aboat

in

hot

salt, and

of

boiling stock

nearly

elices

dripping

teaspoon

into

kidney

BOOK

COOK

ANGLO-CHINESE

THE

milk,

pint of

pepper.

into

stewpan,

Heplace

the

with

cover

tripe, add

thinly-sliced onions, and

the

simmer

3 hoars.

lor

little

milky

minutes.

before

miiint"B

20

and

Season

the

it into

pour

lb.

heaped
and

cold

of

the

fry the

pan,

onion

and

minutes,

parsley,

and

hot

as

serve

and

tender

vinegar,

bouquet-garni
onion,

sliced,

large onion

vinegar, salt

of

dessertspoon

thick

of

tablespoon
the

and

thoroughly,
in

put

atewpan,

Replace
hours.

and

sheep's paunoh

pint

of

of

teaspoon
the

gravy,

Soak

with

add

to

the

heart

pepper,

paunch,

juice of

it

cold

it the

nutmeg,
up

and

dry

simmer

hot

the

Garnisli

then

stir until
for

with

add
ing.
boil-

2^

the

season

of

of the

out

gently

dish,

the

pieces

browned,
and

pepper,
and

divide

them

well

to

sauce,

of

croutons

dice.

into

carrot, cut

HAGGIS

of

lb.

Spanish

finely-chopped

onions,

tieef

tablespoons

finely-grated, l}i pints

nutmeg

for several

water,
and

boil

in

opening,

in salt and

several

of

suet,
of

good

and

houi-s, and

all

hulf

at

care

the
the

}4

ealt, 1

stoch

or

Turn

that

the

these

of

the

it inside

turn

pluck,

end

liver, chop

together, add

stock.

taking

the

then

water,

Wash

waters.

1}4

lights. Chop

lemon-juice
the

hours

it for

lights finely, mix

and

sew

"

thoroughly

heart

pluck,

and

until

and

SCOTCH

mace,

sliced

long, and

Take

butter.

them.

turnip

water,

or

1 lemon.

paunch

the

wash

and

liver

}4

pepper,

on

over

of

stewpan,

closely,

tail

finely-chopped

oatmeal,

salt

mace,

strain

in

flour, fry

cover

of

14.

in the

and

1 blade

inches

1^

brown

tail,

of cooked

groups

or

few

pepper.

hot

cloves,

pieces

the

lemon-juice,

bread,

salt and

onion

pieces of

Arrange

the

fried

the

prepared

fire fo**

the

pint of stock

2 cloves*

bnttcr

the

stock, bouquet-garni,

flour,

pieces about

it into

sliced

of

oz.

bay-leaf),

fry them

the

frying-

STEWED

OX-TAIU

thyme,

Make

add

over

in

the

possible.

lemon-jaice,

half.

in

parts

Toss

pepper.

batter

then

lightly- browned,

butter, 1^

tail, cut

the

Heat

square.

and

salt

as

of

oz.

(parsley,

Wash

out,

for 15

simmer

boiling, and

butter,

of

ocs.

2 inches

pieces

until

ox-'ail, 2

add

tripe,

13.

with

amoothly

LTONNAISE

finely-chopped

tripe into

tripe, parsley,

the

mixed

flour

pepper.
Cat

toil

the

etir until

etewpan*

TRIPE

boiled

of

teaspoon

hara

serving

serve.

12.

59

LYONNAIBE

TRIPE

J^

cover

of

an

remainder

the
hour
and

oatmeal, onions, salt,

ingredients

sufficient

space

into

the

is left for the

oatmeal

to

Bwell

Put

the

haggis

the

first

hour

to

it

As

escape.
small

those

pannch

the

neither

with

soup,

wine.

add

tablespoon

nor

Iambus

poesibility

for

gently

cook

is

gravy

to

with

pluck

baratini^.

allow

daring
the

be

air

Whea

haggis.

may

its

hoars

needle,

served

and

paunch

of

about

with

substituted

for

or

of

adding

When

salt,

ready
of

vinegar.

to

when

and

onions,

pieces

(Flemiah)

CARBONADES

1"

butter;

is

there

pricked

sauce

BOOK

sheep.

the

Fry

and

water,

requiredi

is

nil

occasionally

be

rnlOi

over-f

be

boiling

should

dish

of

if

into

COOK

ANQLO-CHINESE

THE

66

meat

pepper,

serve,

Carrots,

make

inches

or

plums,

thyme^

with

grapes^

and

square,

cloves,

sauce

fine

chop

brown

quite
3

about

or

and

when

and

little

arrowroot

dried

raisins

mix

cooked^
wine-glass

cover

of

mixed

may

in

them

be

red

with

addedL

57

BACON

HAM,

BOILED

1.

the

Sprinkle
it with

egg.

and
meat

vegetable
or

of
the

around

bone,

and

and

remove

of

paste made

replace it in the

minutes,

pieces
time

the

oven

few

dry

from

them

brown

slices

of ham.

on

may

broiling it,place

4.

Chop
sharp
them
water.

fine

knife,
through
Make

cut

or

oven

with

dotted

vegetables
Trim

frill

with

brush

the

Soup

paper

ham

the

with

or

dress

skewers

frying
the

some

them

coarse

white

on

broiled.

HAM

AND

cold
in

boiled

sauce,

or

using

hours.

two

it with

cover

with

cut

boiling

sherry,

and

for

few

minutes.

or

add

out

water

the

Put
eggs
the

from

fat

and

serve

them

it into

thin

small

few

at

one

Let

pan.

the

around

pieces, and

egg.

L'AURORE

lengthwise.

strainer.

in

with

eggs

Boil

ham.

blacken,

fried

EGGS

quarters

sieve

not

If so,

piece

each

for

tried

the

edges but

the

be

of

done

EGGS

place it

coals
When

pan.

top

AND

salt

hot

over

for

oven

moistened

hours, then

brown.

to

If very

it

for 2

When

pan.

sugar

HAM

thin.

Baste

little

ham

and

skin.

the

its flavor.

moderate

the

brown

minutes

broil

into

saucer.

Boiled
after

pork

of salt

I^et

in

set

it simmer

Let

it in

from

BROILED

very

and

above.

as

and

flour

brown

ham

then

sticking.

sugar,

and

pepper.

the

fine

off

white

with

HAM

bake

and

drippings

3.

Cut

ham

skin,

with

frequently

it

Baste

the

prepare

off the

it,take

with

ham

draw

improve

bone

BAKED

2.

Soak

of

Ornament

rose.

then

lemon.

parsley and

with

left

spot

the

boiling point;

brown

cloves,

ham

the

conceal

of

shape

with

and

be

each

of

center

boiled

and

the

and

whole

may

wash

easily without

remove

of

the

Pierce

crnmba

ham

the

herbs

in the

cut

then

cracker

Thoroughly

to

come

withdrawn

number

Or

it

hours.

pound.

water,

in the

stuck

bouquet

it

brown.

to

clove

pepper,

the

into

Press

let

be

can

in

plentifullywith

top

minutes

few

cool

partly

ham

skewer

several

the

to

LIVER

HAM

for

or

water;

minutes

20

the

if done

skewer,

cold

into

allowing

simmer,

night

over

it

it, put

scrape

the

ham

the

Soak

AND

Lay

tablespoons

8 eggs

or

Remove

the

white

very
the

hard.

yolks

segments

butter, when

melted

With
and
in
add

press
warm

two

68

ANGLO-CHINESE

THE

tablespoons

of

flonr

milk.

cups

of

with

salt

just

not

brown.

dish,

enough

crumbsi

and

over.

crisp

wanted
before

all

of

the

Tip
and

the

dry,
fat

is

Lay
the

minute?,
in

fried

in

frying
be

to

Cook
the

bacon

better

it.

cut

quickly

the

it

blood.

ly.
serve

Dry
It
at

should

once.

the

liver,

it, rub
not

it
be

fat

will

sauce

of

center

the

top

the

eggs.

of

frying

will

hot

the

yolk

When

pan.

one

side.

clear,

and

to

run

look

they

inch

or

let

with
cooked

it

the

slices

and

clear^
If

not

remove

BROILED

soak

in

and

until

in

flour

thin

is

but

it

will

should

salt.

enough

for

frying

same

and
add

the

liver
be
be

and

liver

brown

over

bacon

out
the

the

for

water

pepper

tried
liver

sauce

The

cooked

little

when

the

cut

boiling

Remove

the

thick.

of

dried.
Wlwn

in

and

put

generally

more

butter

flour

Pour

thick

cut

tliem

bacon,

flour.

is

lay

of

not

saucx

Liver

thick,

slices

but

of

7.

Slice

the

the

on

BACON

with

and

done

thick

liver

in

over

hot

before

them
thin

spoon
a

so

inch

}4

very

remove

make

around

when

cooked

add
to

ham

it

the

so

segments

the

slices

cover

thoroughly

pan

constantly

thickly

on

AND

slices

pan

crisp,

until

slowly

water

the

hot

LIVER

and

dry

place

out.

into

then

bacon

pan.
fat

liver

the

Cut

two

Eeason

sancei

and

Bauce,

the

white

slices

little

the

6w

few

slowly

BACON

the

pan

turn

of

it the

lay

the

Stir

Sprinkle

around

thin,

very

of

little

mold

sauce.

evenly

bacon

them

add

consistent

smooth,

heated.

5.

turn

Then

minutes.

rounded

white

(ho

with
well

smooth;

arrange

Cut

few

when

ham
become

to

it

over

then

for

BOOK

pepper.

Make

pour

cook

it

chopped

the

lon^

let

constantly

while

and

Moisten
flre

and

Stir

COOK

enough
and

place

found

much
thin

cut

the

to

and

slowly.

LIVER

hot
broil

dry.

water
5

to

When

few

minutea

minuter,
done,

to

draw

turning

it

spread

with

out

the

constant*

butter

and

in

Covercil

RanicquiiK

59

WHAT

HOW

AND

TO

CHICKEN

1.
tlie chicken

Separate
cloth

the
or

saut4

in

pieces
boiling

about

l}i

eaut^

are

and

browned

paste, and
tender, when

and

wine,

the

to

the

water

several

dozen
and
larded

and

when

paprika

to

dish

The

shape

the

being

3L

cnt

of

dish
be

may

Put

and

balls

and

BEEF

BALLS
the

fire

pint

casserole; add

prepared

as

stringy portions.

chopped

meat

add

of

1 egg

Chop

beaten

grated onion, }i tablespoon

red

tlie

very

J^ honr,

salt

and

cup

cut

lb.

breads;
sweet-

Saut^

15

minutes,

or

salt and

settle to the

peas

them.

above

those
be

green

or

of oval

omitted.

through

pass

quantity

peppei,

sprigs

sieve

and

the

beef

from

fat

and

be selected.

To

butter

steak, freed
should

red

slices,2

in thin

then

grated bread
same

the

Cftsserole"

tablespoons

pan

celery, onion

cream,

may

broth,

veal

mushrooms

sweet

about

the

ramequins,

onion,

fine

the

thick

the

on

brown

cover

hour.

an

cup

and

top of tiie round

light, ^

half

mushrooms

an

of

cup

cover

frying

to

care

letting the

tomatoes,

seeds),

''En

of salt and

teaspoon

from

individual

let cook

water,

follows.
Steak

of
the

are

water,

of each

in the

casserole, let cook

peas,

The

cold

casserole; add

nearly

sweetbreads
in

in

stiffen them

butter

to

SPAGHETTI.

WITH

(after discarding

vegetables

the

side

taking

the

add

cooked

cooking,

best

(or half

the

to

reduced;

the

the

sides

for

oven

for this service.

can

with

to

removal),

these

well

dish

minutes

herbs

for

in
add

after

spoons
4 table-

portions; drain,

in

sweet

muslin

drawing

these

as

nnedible

into

both

on

pint of hot

served

adapted

Tiarsley and

into

well

over

in shreds

be

soon

needed,

longer

or

tablespoons

sweetbreads

and

butter

season,

of

bottom

in

should

broth

the

the

ten

draw

Melt

simmer

let

in

caps

then

pork.

hour

an

for

sweetbreads
Set

2 dozen

carrot,

seal the

until

or

in it

CASSEROLE

removing

vegetables and

and

cover

mushroom

water,

salt

bits, tied

in

carrot

cold

the

wuth

seaioned

highly

and

let simmer

little.

bnt

side

stand

and

fat

brown

this

in

in

of

lardoons

broth,

oven

and

pan

As
if

tiie cover,

hoar

EN

times

of

balls.

broth

heated

frying

balls

or

transfer

chicken

or

wet

cook.'d.

s^'^etbreads

water,
chill

let

outside;

half

SWEETBREADS

of

boiling

with

be

should

the

more

replace

season;

in

with

sides, then

veal

moderately

potato

add

casserole,

to

in

slices

size of the

for another

oven

pairs

the

changing

salt

chicken

2.
Let

the

to

while,

butter

dozen

caps,
the

wipe each

both

on

let cook

tablespoons

onions

them

return

or

joints and

pint hot

and

cover

mushroom

peeled

remove

sherry

at the

fryitig pan,

about

CASSEROLE."

CASSEROLE

pieces
in the

the

on

Melt

peeled

balls

potato

put

hours.

or

into

casserole; add

water,

"EN

EN

melted

butter

the

to

COOK

crumbs,
of

paprika;

the

teaspoon
mix

all

^tO

into

balls

the

until
about

When

tiie

beof

}i

fork

and

spoon

ready

and

spaghetti

in

cooked

stand

let

drain

Boft

on

in

let cook

and

meantime

minutes.

In

the

as

preferred,

in

boiling salted

the
and

with

the

water.

in the

balls, turn

meat

spaghetti with

lift the

cheese;

and

sauce

return

very

hot, then

Rathskeller

Style.

become

to

cold

in

rinse

and

cheese

oven

fat, that

hot

45

out

mixed

in the

for

steak

weighing
5

cook

and

ODtil

it

let the
low

of

snrface

to

stand

iron

frequently

serve

stand

carved

frying

parsley, and
in the

breasts

Spanish

minutes

for 15

cook

hours

in

the

according
pigeons

the

half

stirred

into

and
the

back

is

rooms
mush-

being

cooked;

Rub

steak,

turn

slowly,

the

in

dish

teaspoon

tlie

over

steak

set

casserole

the

more

the

it and
with

constantly

canned

heated.

Set

}i

add

sauce

steak

let cook

steak

browned;

suet, lay in

over

For

dossen

the

all.

The

once.

clean

or

of the

until

the

age

covered.

cauliflower, separate
pepper

sauce

'"EN

slices, and

oven

to

in

sprinkle

at

strips

or

Put
in

cut
on

the

PIGEONS

lardoons

pigeon.

onion,

and

serve

pigeons;

young

some

each

around

minutes

of

then

hot,

very

six

minutes;

bit

onions.

butter; in it stir

stir the

thoroughly
a

turnips,

ing
turnhot

the

in

or

hot

of

qpore

being low, the steak

is

dish.

5.
Select

with

well

about
while

water

pan

about

four

broth
and

become

pan

the

vegetables

about

hot

over

is

ready

Have

half

small

tablespoons

flour

brown

thick.
and

carrots

the

vegetables

inch

an

service

brown

until

casserole

for

the

turn

chopped

easily

whole

first,keeping

at

casserole,
oven

cooked

least
from

each

for

dark

richf

cups

the

at
cut

and

flour

uncovered
hot

frequently
less

lH

steak

balls

also

lbs., melt

add

boils,

and
let

about

and

tender,

service:

tablespoons

salt

teaspoon

until

each

CASSEROLE."

EN

tenderloin

or

stock

brown

of each

with

of Parmesan

""

sirloin

doz("n

the

dish, take

dish

the

hour), drain

thoroughly

and

BEEFSTEAK

Select

let

the

more

it is

until

lengths

about

take

about

half

preferred,

cover

each

in this roll tiie

outside, then

the

on

stove

or

serve

or

balls, cover

4.

flne

to

cup

soup

casserole,

the

tablespoons

pan

kettle

roll

portions;

doxen

casserole.

in the

also

of

in whole

(it will

tender

top

in the

sauce

back

}4 lb. spagheltiy

water

the

frying

of the

slightly browned

are

the

on

or

in

BOOK

into

mixtare

the

ready

or

tlie

into

put

oven

cook

they

until

and

paper

Have

bacon

pork,

salt

beef

balL

compact

from

divide

then

together thoroDgbly,

OOOK

ANGLO-CHINESE

THE

wash

salt

pork

tablespoons
on

these

pigeons
birds.
the

flowerets

tablespoons
the

carefully and

hot

pigeons

cauliflower

of beef

tender.

Add

are

add
mixed

to

or

into

pigeons;

3 cups

are

flour

butter
the

set

and

bacon,

or

of

add

range;

the

When

liquid before

and

of the

it into

salt;

of

CASSEROLE."

tie
a

as

into

casserole, add
and
veal

or

take

from

is needed

pigeons

smooth

is added.

with

in

the
water

let cook

broth

nearly tender, cook

the

the

slice of bacon

cover

It will

broth

draw

and
1 to

keep

to
a

small

casserole
may

be

COOKING

Teal

Have
ia

these

from

for

pieces

of lardoons.

In

browned

veal

piessedi

with

2
let

and

whole

the

liquid

Remove

frying

in

each

of carrot

tablespoon
Cover

and

let cook

hour,

add

salt

ve^tables

also

gentry

more

broth

browned

meat

the

have

been
the

cover

add

this,

the

cover

dish

mushrooms,
when
to

with

desired,
thin

paste.

thick.

inches
Heat

square.
the

meat,

the

on

be

nmy

of

oven

stock

Serve

from

thus

and

pieces
slices,

nicely peeled,
boiling
After

being

water.
1

cookings
The

casserole.

the

before

the

in

put

shaped

or

hours.

1"^

dripping

cup

similar

The
iron

an

outside

onions,

brown
for

in

cut

small

very

required.

}i

in

batter,

or

casserole; put in also 1}^ dozen

pint

half

inches

the

the

if

and

water

of fat from

piece

dozen

in

butter

dish, and,

and

one

two

vegetables

and

very

be

to

the

about

pork

CASSEROLE."

pieces

with

The

to

cnt

remove

nearly

half;

cold

with

mixed

one

meat^nto

bouquet,

and

may

into

this

in

cloves

season

fat

pork

salt

serving.

from

cut

turnip.

of kitchen

flour

to

and

used

sides, to harden
the

triangles, add

or

hour

be

may

surface

both

and

au

which

water

salt

thickness;
bits of

browned

tablespoon

also

"EN

cut

or

juices; put

in the

fine, in

about

into

boiling

or

pieces,

with

steak

the

on

etock

of hot

nicely

onion

an

in

fine

two

or

until

in

pieces,

one

tablespoons

veal

add

inch

about

draw
5

or

the

BEEFSTEAK

over

cook,

slioee

parsley before

and

left whole

rub

keep

cnbes

oven

lbs. round

be

steaky and

of

cut

tliickened

be

onion

pan,

each

chopped

pepper,

7.

may

in

and

tomatoes

broken

may

Use

lbs.

casserole

green

or

the

steak

cut

into
have

pan

in moderate

cook

caps

the

peeled

or

frying

abont

to

)eg

CASSEROLE.*'

'"EN

sprigs of parsley, and

two

saut^

veal;

the

serving and

in this cook

and

COLLOPS

VEAL

61

CASSEROLES

IN

into

the

serving,

into

put

casserole.

NECK

8.
Pat

casserole.

few

bits

of butter

pod

pepper

to

water

cut

half

in

rice and

from

the

9.

taken
fwn.

French

Melt

}i

from

the

Have

cup

top

ready

cutter,

meat,

of the

nearly

washed

if

in

"EN

quart
water,

of

with

(fresh
hours;

two

cook

sprinkle

sliced

peeled and

tomatoes

let

flour, and

half

add

another

; add

canned)

or

onion,

cup

hour.

of

Serve

CASSEROLE."

fat

of soup

and

needed,

(the clear

cold

meat

let cook

and

cover

kettle
1

the

pieces for

in

dredge

pepper,

of sliced

cup

POTATOES

butter

breast, cut

around

water

more

the

salt and

strips, and

cover

casserole.

from

Put

top.

on

blanched
the

with

Season

CASSEROLE/'

"'EN

LAMB

2}^ lbs. lamb

about

the

OF

bacon

from
are

balls
and

well
cnt

dried

or

adapted

salt

for this

from

pared

in

cloth.

pork

or

tlie fat

use) in frying

potatoes
Turn

with
the

balls

into

of onion.
add

the

casserole,
from

Serve
well
the

water

boiling point.

Add

the

sufficient

is finished

to

serve

carefully.
sprinkle
potatoes,

dot

the

cover

hot

water,

with

or

Melt

Byrup

cover

from

the

t-mall

casserole

then

let

and

fried
veal

of

out

in

cut

set

fat, if there

in

to cook

when

hot,

smnll

onions;

and

after

potatoes,
water.

or

the

the

and,
Let

In

about

when
meat
if

cook

and

any

the
has

desired,
for abont

the

been
2

it

the

cook

and

in

melted

the

in the

cut

potatoes
dish.

the

of

half

mutton,

in

lemon;

hour.
or

and

water

of half
an

bananas

these

boiling

juice

or

the

Put

cup

are

cooking

tablespoons
in

turn

Serve

with

steak.
beef-

fiour

mixed

Serve

to

pared

hour,

an

to

from

the

cover

the

frying

potatoes,

add
add

in the

meat

fat

browned,

all.

slightly browned,

paprika,

more

from

of iat

tablespoons

13^ lbs. lean, uncooked

dispose the

add
cut

in

until

teaspoon

well

in

brown

meat

pan,
a

balls

2 hours

sugar

and

about

until
and

meantime

onions

beef

roast

onion

in the

dozen

and

remove

GOULASCH

the

boiling water,

oven.

brown

be

threads

oven

with

cook

out

stir

cubes;

inch

pint broth

and

pork; take

salt

rejecting the
add

onion

peeled

little salt;

minutes

done

and

CASSEROLE"

them

over

drain

layer of

20

When

jelly in

moderate

entree

then

and

sugar

little syrup

coarse

HUNGARLAN

12.

Slice

be

currant

^jnst

"

wise;
length-

halves

another

in

halves, crosswise.

squeeze

in

cook

sweet

as

of

in

After

"'EN

in

di;$h

layer of potatoes^

put

longer.

off* the

pieces

glass

bananas;

dish

the

and

in

little butter

SAUCE

When

way.

minutes;

or

oven.

should

there

as

vegetable.

sprinkle with

minutes

scrape

sugar;

dry,

seem

WITH

b.manas;

the

the

and

let boil

and

minatea.

artichokes
same

size; cut

same

moderate

10

about

halves, lengthwise,

over

in

cook

to

BANANAS

casserole.

or

into

CASSEROLE.*'

brown

bits of butter

let cook

U.

Peel

maple

the

turn

liquid in the

casserole^ put

the

in

then

heat

40

Jerusalem

of

service

the

and

in

add, if the potatoes

moist

each

abont

oven

much

too

''EN

water

butter

with

set

be

not

and

parsley and

cocked

be

may

potatoes about

with

and

and

be

cup

them

and

should

thick

tlie dish

long

teas]joon)

potatoes;

potatoes,

chopped

moderate

POTATOES

of

tlie

cover

the

brown

tamix"9y carrots,

shonM

there

boiling salted

Melt

them

pour

inches

8 eweet

with

cover

from

gratiuj{ (about

fire to

to

in

BOOK

tablespoon

cnt

SWEET

about

Pare

nearly

tablespoon fnl with

10.

in

Batls

dish.

and

brisk

let cook

closp, and

cover

cooking

over

pan

pieces of celery 1^

as

cover

frying

or

of salt

teaspoon

boiling

stoek

to

add

the

Shake

brown

whole
a

fat, and

hot

the

COOK

ANGLO-CHmiSE

THE

62

them

to

teaspoon

thin

the

and
the

then

casserole;
dish

and

pan,

and

dozen

casserole,

salt and

paste

casserole.

with

the

cold

63

COOKING

CRCAMED

1.
Poar
wash
of

the

to

oysters

the

drain

the

and

and

dash

a
or

in

sidd

the

made

hot

of pepper,
of

place

these

oysters

by

rinsing

them

baking powder

biscuits

teast"oon
broth

salt

and

milk

or

parsley,

fine, and

the

make

of

the
in

paper

and

let

feels

firm.

of the

in

cook
If

the

chicken;

may

be

used

4 eggs;

Stir

cup

Have

crumbs.

cracker
of

li

Butter

sliell.

of

buttered

crumbs.

crnmbs,

Bake

uncovered

be

cup,

add

pickles,

or

boiling

when

used,

ramequins

theif

half

to

table, set

the

sweetbreads

height

mixture

the

until

or

folds

many

on

to

fine-

chopped

chicken,

sending

or

of

tablespoon

water

minutes,

twenty

flour, K

of chicken

each,

ramequins

the

of

buttered

into

be

may

sweetbreads

lobster, shrimps,

and

mixed
rooms
mush-

of

each,

cup,

carefully

oysters

in

put

with

with

rinsed

and

liquor

salt

and

then

the

add

crumbs

are

then

sprinkling
then

wine,
with

cover

bits

remove

crumbs,

Sherry

and

pepper

until

to

water

or

(soft) and

crumbs

buttered

pepper,

oyster

or

bread

grated

layer of the

salt

of

minutes,

RAMEQUINS

IN

sprinkle with
15

about

then

Mushrooms

tablespoon

raraequins,

olives

buttered

browned.

Use

ramequins.
4.

Melt

parsley,

into

the

layer of oysters;

Eecond

with

about

sprinkle them

and

layer of oysters

boiling,

place of the chicken.

ramequins,

the

of rich

cup

tablespoons

stir in

S.t

SCALLOPED

of butter

this

mixture

smooth.

oven

OYSTERS

3.

stir until

these

of

teaspoon

covered

pint of cooked

the

turn

mixture

in

in

three

Melt

RAMEQUINS

boiling,
juice,

fish, oysters,

alone

with

then

pepper,

ramequins

or

Serve

cook

until

sprig of parsley in the top of each.

with

boiling point;

half

and

milk;

hot.

in

stir

moderate

uncovered

broth

Serve

butter;

dish, surrounded

agate

an

the

to

of flour, half

of rich

IN

of

yolks of

top

very
water.

drops of onion

ten

half

two

in halves.

them

the

b":CHAMEL
of

possible

of

cup

folds

rolls.

dash

cream

beaten

hot

yeast

and

cup

in

or

and

chopped

and

one

tablespoons

2
of

add

as

cut

and

over

boiling point; ekhn, theu

the

or

look

and

liquor through

the

to

tablespoons

let become

CHICKEN

2.

whole
three

then

and

Melt

them

this cook

in

heat

quickly

as

of oysters,

Strain

fire and

these

leave

of butter;

then

crenm,

heat

RAMEQUINS

quart

sand.

or

the

over

and

oysters

tablespoons
salt,

it

IN

over

shell

remove

set

oysters

water

RAMEQUINS

IN

OYSTERS

cold

of

cap

clieesecloth,

add

SERVING

AND

BROWN

)i

3 slices

of

cup
of

are

them

carefully.

butter;

carrot, and
In

browned.

they

OF

FRICASSEE

Cook

}i

in

)^

OYSTERS

this
of

cook
green

the

meanwhile,

cup

of flour

in

IN
slices of

pepper
scald

one

tlie butter

RAMEQUINS
onion, sprig

pod,
quart
with

cut

in

two

of

strips, until

of oysters
the

or

and

drain

vegetables, until

browned,

it is well
mir

then

add

the

saace

cot;stdntlj until
let Iteat

and

ojsteni

made

nTneqningf
Pa-s

the

at

in tlie

hot

the

across

half

and

lemon
the

at

little

widest

in

tooMi(iiok, dipfied
Set

and

ouion

Cook

in

with

the

and

enough

of

butter;

and

^Iclt
lobster

ment

Cherry
epgi'j

mixture

and

}4

becomes

qutns;
cooked

three

send

and

haddie,

the

to

once

in

on

times

Melt

Set

serve

stir

into

each,

teaspoon

and

turbans
at

it

dash

in

once.

of

paprika;
^

table.

then

Parboiled

sweetbreads

into

turn

until
hot

oysters
be

may

of

cup

yolks of

boiling)

(inithout

pint of

add

then

minutes,

cook

and

shrimps

liquid

all.

the

rot
car-

four

off Ute

and

and

pan

slightly thickened,

at

by

each.

Lastly, stir in the beaten

stir

cream;

or

half

boiling.

four

or

thoroughly.

and

drain

little "alt and

(made

the

rame-

dams,

or

prepared

by

recipe.

same

From

OYSTERS

dispose

toast

layer

oysters

and

with

the

oven

are

well

dish

salt

browned,

inch

carefully

and

made

tablespoons
dish

and

of hot
send

at

stani])

and

get

and
pour

with

milk

of cracker

water)
once

one

washed

and

pepper,

RAMEQUINS

IN

thick

them

Oysters)

with

(not in

butter

of oysters

(fee Creamed

of each

CODDLED

slices of bread

ramequius;

sauce

hot

chicken, finnan

7.

the

of

cop

closely and

cover

for

mix

very

in

pieces, shaking

and

with

frying

shape.

RAMEQUINS

IN

in

it in

butter

of

cooked

cover

wooden

stock

three

flour

them,

aroqud

butter

stand

of

ing
Commenc-

slices,each, of

few

and

juice of

the

hold

Baste

cnp

until

stir

of the

large for the

push

to

"

fillets

too

and

teaspoonful

NEWBURG

of

let

Madeira

or

mixed

over

in small

dish

imd

once.

entirely

cut

them

little fish

are

tablespoons

be

"

with

make

to

and
liGTui'd^

the

tablespoons
cut

the

cov(^r

the

milk

LOBStER

put

"

turban,

in

fish

tlie turbans

in it

sauce

pour

the

minutes.

filteen

or

cook

add

pepper;

ramequins,

cream

the

ditfi maj

little salt.

"turban

pour

and

When

pan.

it

to

about

serve

fish

over

squeeze

spriukle with

of the

cover)

to

oven

butter;

pan,

trimmings

water

liquid in the

add

of salt

in

at

This

securing

they will

rolled

fillet into

agate

an

drained
into

tarn

aerre

and

other

or

thus

butter, through

in

and

moderate

tabloHpoons

the

bones

the

simmering

melted

turbans

prepared

the

each

the

OTer

diamonds.

halibut

of

bone,

and

juice

roll

end,

and

melted

onion

and

cieam

RAMEQUINS

IN

these, if when

Trim

of

cup

rameqoins.

slices

^kin

to

water,

pnfT-paste

or

FISH

small

fillets in

the
a

the

size.

Dip

have

fi."h; remove

rtfmequins.

OP

hot

or

oven

rolls

uncovered

or

ready

Wiien

warming

biscuit

}i

strain

boils, then

and

water.

TURBANS

rameqnins

f"ha[ieand

name

hot

covered

either

5.
For

thickens

and

Hqnor

of oj^er

cnp

boiling

over

time

same

in

\je iserved

one

BOOK

COOK

ANGLOCHINESE

THE

about

to the

in each
freed

bits of
2

cream.

crumbs,

mixed

eight minutes,
table.

size of the

the

these

above

ramequin;

from

them

over
or

of bread

pieces

out

shell; sprinkle

tablespoons

of

Sprinkle the

contents

ith
or

butter.
until

the

cream

Cook
crumbs

in

Asparagus

II

Gratin

Omck-t.

in

Scallop

Shells.

CURRIES

HINTS

1.

A
"agar

and

An

iced

French

lengthways
and

be

may

served

SERVING

with

dressed

carry,

with

of

sprinkling

dressing.

banana

salad

be

may

iu

marinaded

'and

CURRY

with

served

oil^ lemon

jaice,

the

cnrry,

of

sprinkling

sliced

bananas

pepper

sugar,

ealU
Never

serve

Never

offer

dry

day

salad

tomato

ABOUT

before

curry

nice

with

after

in
the

cups^

hours

curl

joint
iced

be

made

the

serving.

leaves,

of the

water.

it should

case

before

lettuce

centers

the

always

curry,

iced, in that

quite

served

in tomato

it, or

for

after

always

served

good

iced

and
is

entr^,

an

immediately

is very

curry

sprinkled

cups

as

curry

wine

wanted

Iced

through

little

tomatoes

mixed

chutney

scooped

and

ont

the

sugar.

is

curry

of

one

the

few

which

things

be

may

warmed

advantageoui-lj

over.

Grated

and

cocoanut

ginger

green

be

may

with

added

advantage

to

most

curries.

brown

in

into

its

pan,

all

If

with

with

dissolved

in cold

CURRIED

level
small

water;

chopped;
Put

thoroughly

sugar;

sprinkling
two

or

add

to

little milk

to

until

hours,

the

sticking,

prevent

Salt,

with

pan

of curry,

onion,

of

with

hours

stew

teaspoons

Serve

pepper.

cornflour,

rice.

CURRT
2

powder;

tablespoons

onion,

of good

fine; small

cut

blanched

almonds,

an

and

pounded;

or

gravy,

clove
5

or

of

hot

garlic;

6 raisins,

of flour.

tablespoons

boiling

for

if wanted

powder

curry

these
spoon
1 table-

apples,

sliced

Fry

Put

TAIL

teaspoon

fine; small

apple, chopped

of

saltspoou

in

INDIAN

of curry

tablespoons

OX

fat, brown

4.
2

slowly

inches.

little fat.

(more

add

about

water,

powder

dry

iu

onions
of

cup

of

squares

simmer

very

thicken.

to

water

India)

rice.

off fat; add

skim

bayleaf;

off

tail, trim

into
sliced

curry

boil^ then

8.
Take

milk,
of

bone.

Serve

of

pan

of

cups

to

the

near

water.

never

Fry

tablespoons

Bring

jellies

meat

own

(from

chopped

muttony

fat.

sugar,

hot).

very

of

neck

containing

of

but

of

lbs.

CURRT

CLELAND

2.

the

of
onion.

butter
In

into
that

frying

brown

the

or

saucepan.

meat,

sprinkle

When
with

it is
hal'

ANGLO-CHINESE

THE

68

the

powder

curry

garlic.

When

quarters

of

till

the

and

add

and

tlie

and

powder

prevent
clove

for

Simmer

gravy.

curry

little

from

sprig

of

of

time

of

three-

and

saltf

of

mint

and

well

are

cupful

small

curry

salt.

Simmer

with

cooked,
of

are

but

grated

not

milk

beans"^

of

juice
slowly.

very

nearly

cooked,

of

flour

and

Some

broken.

Ser"'e

cocoanut

light

^-egetable

the

teaspoon

of

French

powder,

vegetables

the

mixed

butter

same

little

until

vegetables

the

and

time

of

tablespoon

of

tablesjioon

of

pint

half

slicedy

the

peas,

until

with

saucepan

onion

raw

green

vinegar

to

butter

in

fry

potatoes,
into

small

heaping

tablespoon

until

again
like

people

large
l"oth

put

cupful

add

heaped

simmer

rice

carefully

stirring
then

pieces,

or

preferred,

if

cucumber,

lemon

large

onion,

large

into

of

slices

few

sugar

to

small

CURRT

pieces

large

stock

or

cut

in

cut

fry

water,

marrow

and

colour,

the

VEGETABLE

5.

brown

of

teat

and

cooked.

properly

Peel

and

add

often

stirring

well,

almonds

browned

add

then

hour,

BOOK

these

rai"u8,

nicely

are

Cook

flonr.

apple,

the

these

an

little

add

Then

burning.

leave

and

COOK

with

chutney.

sweet

fresh

Apples,

and

dried^

or

ginger

green

may

be

added

to

almost

any

curry.

This

Jerusalem

curry

artichokes,

be

m^y

or

made

any

left

of

ever

any

vegetables"

vegetables.

carrots,

turnips,

celery,

TH"

Yf^TlK

XKW

PUBLIC

LIKkAK^

Amor,

""*"**l*^i^^i^XI"B

s.Not

Ay"

,cii and

Planked

I.ardeil

Chicken.

for

Cqiokiiig.

Chapter

IV

POULTRY

TO

1.

Flrvty
best

over

pUte

an

the

constantly^
ontside
will

allow

will

the

necky
off

be

neck

1^,

the

take

enoueh

over

close

to

them,

easily

removed

particularly

is

dmmstick

drawn,

break

opening

under

entrails.

Do

quite

of

the

doth,

wet

the

gall

carefully
heart

gjbleta.

and

part

as

off

from

away

wash

any
must

directed

carefully

All

by

If

chicken

away

poultry

at

the

of

being

the
the
and

at

the

cut

sack,
of
are

dressed

to

gall

or

once;

oil

The

in

the

intestines

sack

of

coat

the

sack

heart,
the

same

be

wipe

from

the

the

gizzard

unbroken.

liver,
way.

and

the
are

small

loosen

the

in

solid

the

one

out,

only

away

free

to

should

otherwisie

to

is

bony
of

Cut

them

vent

leg

the

sinews

it.

body

be

can

meat

the

draw
the

fork

or

almost

the

to

cut

Next

joint, just

of

and

the

and

them

buck

After

Carefully

leaving

blood.

cloee

around

of

eight

hanging

cut

outer

skewer

joint.

sinews

the

the

removed

are

around

the

Cat

inner

birds

the

washed

liver;

clot

second

broken;

above.
the

the

they

opening.

mischance
be

if

of

opening.

on

tough

skin

the

back

run

the

very

drawn

After

Fkin

or

on

are

but

finger

neck

one

sinews

joint,

run

at

same

that

five

out;

The

practice.
These

as

off

rump;

any

the

good

them

them;

any

chicken

properly

the

over

the

cut

cutting

or

windpipe,

and

loid

of

at

the

the

^**'''"'

skin

marks

WHtery

down

crop

to

carefully

draw

turkeys,

in

leg

the

and

strong.

as

the

laifre intestine.
inside

and

and

skin

the

skin

the

inside.

the

the

cut

the

without

little

especially

without

mass,

slightly,

from

away

the

wash

After
If it is

cloth.

wet

it

The

and
of

its flavor.

head,

dust

to

turn

water.

bowl

the

extract

with

leaving

from

in

carefully

remove

time,

after

cooking,

ttfter

at

large

the

sinews

the

one

wash

body,

it back

expose

under

to

off

you

the

to

bend

out

of

not

care

and

singeing,

bowl

freed

will

wiped

cut

while

when

After

and

chicken

that

as

unclean

cleaned,

is

it

turn

the

be

only

nothing

chicken

soak,

to

it should

is drawn,
there

meat

the

place

not

cloth

feet,

serv-

tea-kettle

t""ke

and

into

besides
and

bat

paper,

head

done

alcohol

chafing-dish

flame.

the

to

with

and

the

by

whiter

degrees
Do

the

part

of

the

in

is

This

haira.

tablespoons

lighted

ose

fowl

the

thoroughly

several

handling.

also

hand,

at

every

chicken

become

time

not

is

the

inexpensive^

two

or

need

off

singe

alcohol

be

may

Hold

exposing
the

of

mnch

of

is

chicken.

one

(Wood

it.

well

very

then

Pat

POULTRY

DRAW

piD-feathera

ignite

alcohol

If

lamps.)

AND

flame.

and

purpose'

smoke

CLEAN

any

alcohol

sanoer

or

this

ivK

ivmoye

GAME

AND

broken,
it

out

Cut

rump.
and

draw

Open
gizzard

the
with

aie

it
the
tlie

^|j^'"'
SIb"w"

THE

68

ANGLO-CHINESE

TO

2.
Wash
tendons
The

and
directed

as

of

work

skin
full

must

bone,

wings

and

legs

from
the

the

The

to

detach

tlte carcass;

remove

be

or

inside

at

the

end

out,

one

side

the

from

bones

off

cut

of the

left

or

free, turn

the

wings

When

proceed
fowl

When

the

using

and

meat

same

on

mnst

care

is free

from
down

meat

break

to

removed,

be

cannot

the

the

meat

not

care

meat

joints of

free

do

and

the

^he

the
to

The

down

wings, turningthe

legs and
and

the

cut

drawn.

practice.

skin

the breast-bone,

over

skin"

the

little

bone.

and

the

it is not

boned

the

remove

cax"lnlly scrape

back

-exposed,

are

")nd bones

be

is

the

to

them

piercing

bones

dose

tightly

is drawn

skin

The

joint may

break

it without

the

as

joints.

met,

When

sidd.

other
used

are

neck*

Uie

at

legs, and

and

care

pointed knife;

knife

the

and

is to be

reqairea

small

head

fowl

then, beginning

keeping

carcass.

Wlien

Use

back;

the

off toe

take

BOOK

FOWL

but
difficult,

broken.

of the

BONE

drawing.

is not

from

away

the

be

not

length

for

boning

fowl

the

nnge

OOOK

the

and

the

skin

whole

it is.

as

"

flesh

the

of

into

Equalise

with

lay

in

it

Turn

it over,

press

the

the

into

in

last

or

chicken,
leafy
Add

the

braise

slice

cloves,

enough

chicken;

the

of

12

cool,

then

braised^

the

to

poty

boned

braised

Jellied
and

the

with

the

over

stuffing

forcemeat

dark

baste

or

etc;

forcemeaty

or

position of

slices

mignon

meat,

)*'"together

sew

securely;

with

it may

of salt

be

fow^

pressed

pork, and

frequentfy,

aiid

securely.

trussed

roast

the

Bemove

let it bronn.

flour,and

Serve

with

let

and

as

it

well.

Put
a

celery

if

bed

in

chicken
follows:
then

Strain
remove

be

roll it

lightly in

saucepan

and

vegetables

for four

the

containing

convenient,

of

and

bones

of

tba

paraley, 1 bay*
knuokle

pleoa of

of veaU

bones; Uy

in the

honra

CHICKEN

BONED
may

bouquet

let it simmer

JELUED

cool;

above,

as

onion,

the

cover

and

CHICKEN

prepared

peppercomsj

B.
A

into

BONED

ends

carrot

water

cover

and

pound;

with

BRAISED

chicken

cloth, tying

cheese

the

them

tha

tarn

sauce.

4.
To

to

bone,

np,

Cover

down;

possible, placing the

as

tie it

and

rabbit.

minutes

20

wings

shape,

natural

ekir

side

skin

stuff

roll of the

the

minutes, dredge

15

tomato

or

Make

and

the

next

legs and

duck

allowing

the

giblet

of

form

oven,

pork

into

body

out,

well

as

Draw

the

place

boards the

meat

pepper.

chicken.

the

meat

of white

and

salt

on

CHICKEN

right side

the

little strips

fillets,or

chicken

wings

legs and

shape.

dredge

boned

the

Spread

BONED

ROASTED

S.

served
the

hot,

water

the

or

it may

in which

grease

and

be
the

set

aside

chicken

clarify the

to
was

liquor;

70^

ANGLO-CHINESE

THE

roasted

only

fill the

half

donbling
them

been

the

chicken

sides

add
the

to

with

little

very

pound;

baste

Fifteen

minutes

garnish

with

chicken

for

larded

Serve

roasting;

one

Moisten

in

put

then

of

add

stock,

with

celery

cup

into

cut

is the

placed

the

and

top

until

oven

not

use

it

and

tough

roasting chicken

15

cooked,

trussing cords,

Do

sauce.

may

quart

of

and

tablespoon

Some

add,

with

butter,

also,

few

salt, and

bread

the

tablespoon

of

the

of

other

pieces

of

cup

pan.

fowl

are

celery

may

desired^

If

flavor.

)i

the

colander

potato

maslied

teaspoon

of pepper.

the

The

Take

soft.

chestnuts

parsley, and
crumbs.

or

the

remove

until

boil

boil

and

water

and

water

and

hot

in

Some

moisten

it with

dressing

is best

skins,
out

They

press.

with

unti

spoon
tablecooks

little stock.

seasoned

only

pepper.

giblets until
flour

the

water,

salt, and

GIBLET

11.

Boil

off

Season
of

them

Put

through

chopped

of
a

in

hot

teaspoon

and

sides

of

cup

STUFFING

drain

them

press

easily when
butter,

CHESTNUT

chestnuts

4}lanched

delicate

out,

and

onion*

}4

separately.

then

softened;

few

juice;

minced

one

the

butter;

onion

thyme,

turkeys,

stuffing.

adds

and

pepper

chickens,

it

melted

and

pressed

it leaves

it until

large chestnuts.

of

fry

in

being

of

of

parsley,

and

water

each

without

cooked

be

chopped

the

Stir

tablenpoon

of butter

which

spaces,

FOWLS

with

that

baked

may

time,

more

the

out

well
the

over

it in

right.

FOR

bread,

of many

when

the

are

the

Replnce

add

skins

mash

is about

thyme,

pieces.

opinion

in

Shell

at

old

Draw

it

in

pork
allowing

be

must

haft

Dredge

salt

oven,

rub

replace

giblet

STUFFING

10.

few

it

salt, }( teaspoon

small

stuffing mixture

the

with
year

soaked

of

greatly improved
be

crisp.

tablespoon

of

teaspoon

It

looks

hot

meat

done,

it is

in

White

flour, and

salt, pepper,

saucepan

one

before

bread-crumbs

of

cup

highly

season

bake

and

water,

of

hold

to

which

cooked.

being
slices

on

skewers

presentable,

before
it

skewers,

nse

if desired.

9.

or

place

frequently.

and

parsley.

and

it with

brown

golden

shape

it shoald

used

or

of the

is not

good

pepper,

butter, dredge

becomes

be

salt and

dried.

not

into

above,

ends

the

chicken

bo||ed

or

fastened

with

pan;

back

etnffing is

directed

as

around

and

If

not.

or

It

Trass

the

roasted

securely

minutes
but

chicken.

atuffed

be

may

across

place.

not

baking

cord

in

chiokeu

BOOK

CHICKEN

ROASTED

8.
A

COOK

to

the

tender;
pan

in

SAUCE

chop
which

them,
the

but

chicken

not
was

very

fine; add

roasted

; let

POULTRY

brown,

boiled;

were

giblets;
and

Add

etirring constantly;

in

serve

served

witb

season
a

the

with

chicken

chicken

The

chickeni

instead

in

good

It

shape.
and

pepper

"chicken

bread

the

minutes

spread

it in

tie

piece

roasted

be

sance,

boiled.

Boiled

rice

small

piecesi

is

seasoned
better

to

witb

to

the

Trass

cheese-cloth,

of

not.

or

in

when

pound;

done^

parsley,

and

water

the

remove

the

over

sauce

with

Garnish

parsley.

the

when

good

very

boiling salted

into

white

little

in

chopped

it

keep

butter,

for boiled

use

stuffing.

chicken

the

to

used

being

should

tidbit, and

a.

giblets

tlie

add

and

the

CHICKEN

to

cut

in wliich

strain

is

liver
of

is

stuffed

of water

cop

pepper;

roast

also

celery

or

BOILED

to

be

may

salt,

than
Put

old
is well

It

and

sauceboat

too

firnvly.

plowly

salt

12.
A

71

breast, and

and

with

serve

simmer,
cloth

allowing

and

cords

sprinkle

it egg,

carefully,

it with

oyster,

twenty

chopped
Bearnaise

or

sauce.

BRAISED

laL
fowl

the

present

it

salt

of

laid

pork

peppercorns,
and

closely
water

have

dredge
the

Strain

to

for

be

the

from

little

brown

back,

the
with

20

to

remove

and

salt

broiler

the

them

slow

minutop.

on

parsley

or

hot

fire, the

dish, and

watercress

thin

wings,

chicken

breasts,

into

3 back

pot,

in

rub

the

bayleaf,

few

few

cloves,

Cover

the

little

butter

minutes

taste,and

chicken

dice

pieces of salt

escapes,

to

season

few

into

with

pot

little

oven

Gut

water.

steam

it with

serve

as

pot

more

the

over

to

brown.

if necessary

sauce.

CHICKEN
are

used

the

breast

them

with

inside

down

skin

them

for

bone,
soft

with

wipe

brown

maltre

Split them

them

d'hotel

them

and

pan,

w^lien

down

clean, sprinkle

Place

butter.
with

; cover

side

broiling.

nearly

on

let cook
done.

for

Place

butter; garnish

with

slices of lemon.

15.
Cut

the

and

spread

and

them

parsley,

any

only

to let the

Turn,

in

place

rub

and

pepper,

over

25

entrails

If

braising

by braising, and

shape.

pint of hot

done,

BROILED

spring chickens

of

When

roux;

good

fowl, with

the

bouquet

hours.

added.

14.

Toung

it into

celery; put

salt, and

of

good

chicken.

place
a

flour, and

with

liquor

with

thicken

add

teaspoon

of

stalk

and

tender

roasted

them

on

breast;

simmer

let

may

breast,

and

and

the
also

made

for roasting, trussing

as

pork,

over

be

msy
as

turnip, onion,

carrot,

slices

roast

to

appearance

same

Prepare
a

old

too

CHICKEN

eleven

pieces.

FRICASSEE

pieces:

two

drumsticks,

second

joints,

72

THE

Put

"

the

\ei tliem
when
of

little

Arrange

and

the

pieces neatly

it

do

but

if

added,

To

oven
or

brown.

to

cream

mushrooms.

instead

of

white

of rice

place

flour, and

and

sherry
be

may

they

after

in the

them

omit

and

roux,

up

little

of

pieces of chicken,

the

remove

l"caten

chicken.

the

under

flour;

are

eggs

border

used

toast

taste;

tablespoon

curdle.

of

milk

or

the

pour

the

cream

rnilk.

Cut
with

salt

lard

or

tender

and

time,

and

strain

of

flour;

into

serving-dish

and

the

broiled

it for
of

or

tablespoon

of

it

the

to

place

on

hot

spaces

with

boiled

onions.

Planked

plank,

be

may

prepared

Cut

cold

cooked
with

possible; sprinkle
hot

paper

fat

until

until

all

chicken

a
are

salt

golden
done;

Bearnaise, Mayonnaise,

or

or

or

and

the

Tartare

the

the

on

sauce

melted

in

the

round

Bechamel
same

flame,

flve

and

batter

"|^ to
a

dressing

1 hour

let

fill in

in

sauce

the

and

tomatoes,

in

in

Set

water.

edge, and

eight

cook

required.

as

little hot

for

as

to

open

small

separate bowl.

way.

FRITTERS

turkey off the

dip them

pepper;

brown.
dress

little thickened:

the

gas

with

flame, from

CHICKEN

18.

the

fritters, stuffed

corn

in

pan

stirring all the

Place

complete

liberally

rice

Hollandaise

Serve

or

gas

curried

put

and

butter

cauliflower,

cooked

Steak

with

the

to

it.

on

under

baste
the

from

away

add

browning,
it is

of

tablespoon

CHICKEN

coals
then

and

parsley.

backbone

over

minutes

five

every

the

outside,

farther

chopped

in

them

until

stir

cream;

PLANKED

down
Broil

the

sear

or

oven,

Baste

chicken

without

sprinkle them

water,

remove

pieces of chicken

the

arrange

then

minute

in

pieces

flour; saut^

in

sides;

milk

cup

chicken.

minutes

pieces; dip the

both

cook

CHICKEN

roll them

17.
Cut

FRIED

in

and

browning

add

mix

chicken

pepper,

butter,

tablespoon

in

of

will

tender.

aivl take

two

to

season

of

bouquet

pot

and

butter

pot;

burn;

until

the

liquor from
of

not

outside^ and-

one^

fire until

salt,pepper,

brown

Simmer

cup

the

on

softened

16.

add

they

or

can

with

tender,

Make

the

fricassee, sprinkle

brown

until

the

from

again

boil,

or

them;

best

do
add

cover

tablespoon

one

liquor

half

chicken,

simmered

it

liked, or

the

make

let

salt

drippings;

or

they

poric.

to

dish, using the

Place

eggs.

not

water

Strain

that

care

use

slices of

little cool

but

boiling

of

the

of butter

tablespoons

sides,

roux

of

when

yolks of

placed around

are

cupful

with

follows:

as

BOOK

COOK

few

on

white

fire, and

or

be

made

Make

thickened,
may

pepper,

gravy

slowly

tlie
2

on

and

fat.

with

slightly

botli

salt

add
from

eaUoepan

euough

off tho
to

colored, add

them

over

pieces in

brown

herbs,

ANGLO-CHINESK

Place
them
sauce.

on

the
a

bones

in

large

in fritter

pieces when

folded

as

napkin^

as

and

fry

batter

fried
and

pieces

on

serve

brown

with

POULTRY

The

dipped

pieces

be

may

rolled

lb. cold

of

yolks

Chop

J^

the

the

fat.

Drain

pork;

take

Bides
in

red

They

If
to

look

cool

preferred,

after

21.
Boil

chicken.
or

"avory

and

with

broth

add

masked

This

boiled.

be

can

and

Lay

the

browned;
legs;

them

and

with

When

beaten

sauted

be

and

mustard

egg
both

on

may

them

little

arranged

frills.

paper

and

entirely removed,

done

in

in

tender;

them

Serve

crumbs.

legs

cool.

let

they

or

and

it closely

until

or

broil

or

strip

parsley,

roll

pepper,

little

stuffed

and

shape,

and

sew

hour,

of

made

and

end

in

and

end,

small

liver

an

if turkey

with

Serve

finely

directed

as

chopped

the

into

until

be

may

paper,

ham,

forcemeat

and

simmer

salt

eggs

at

possible.

by rubbing

with

bones

the

fat

the

with

fry in

dish

the

Cool
and

lean

of

yolks

placing

by

under

them

olive, Bearnaise,

an

the

leg flattened
a

weight

Tartare,

or

to

any

preferred.

"auce

the

cutlet.

being

deviled

coating

bones

the

like

be

on

the

it the

over

and

minutes,

the

LEGS

with

pepper,

as

with

hot

nutmeg,

add

drumsticks

leg

them

press

in

fry

may

before

like chops,

water,

if chicken;

minutes,

pepper

out
with-

them,

3 oz.

or

with

skin

boiling water,

and

crumbs,

butter.

butter
add

then

circle

l}i inch

use

natural

stitches, dredge

the

out

bread

and

egg,

longer.

TURKEY

the

salt,
the

as

the

about

Stuflf

Draw

shape

the

from

them

remove

nutmeg,

the

crumb

close

from

but

with

it

hot,

and

egg

OR

fine, and

very

with

cover

all

sinews.

egig.

the

together, keeping
baking-pan;

flour,the

if liked.

tendons

bone,

or

in

minutes

hot,

serve

CHICKEN

season

one

in

chicken

the

chopped

it with

moisten

the

to

remaining
veal

larding

cold,

of being

oi.

in tlje chicken,

thoroughly

for

cutlets,

and

parsley,

the

any
or

pepper,

flour

and

Put

well.

them

arrange

remove

remove

boil

into

STUFFED

Carefully

chicken

salt and

shallot

fire until

shape

added

be

20.

remove

butter, }i

1 oz.

saace,

the

ingredients

well,

fried

may

drawing;

white

Fry

the

over

firm^

with

chopped,

of

and

stock,

the

cook

when

garnish

of

instead

crambs

CUTLETS

finely-chopped,

fine.

stir

pepper,

mixture;

shallot

chicken

add

and

eggs,

deep

bread

frying-fat.

browning,
and

CHICKEN

chicken, Ji pint

eggs,

breadcrnmbs,

of

and

egg

in batter, if preferred.
19.

salt

in

78

yolks
1

OLD
chicken

lump
A"ld

marjoram,
of 3 eggs,

glass sherry

COMFORT

POINT
nntil

tender,

)^ pound

boiled

separate

rubbed

of butter

salt,

TERRAPIN

butter,

cayenne

hard

just before

and

flour

in
1

dozen

CHICKEN
from

bones
and

then

Boil

chopped

fine.

Serve

put

mushrooms,

pepper.

serving.

meat,

hot

and
Add

back
a

stir
a

thicken
the

little

the

summer

till tender,
little sweet

of

meat

then

cream,

74

ANGLO-GHIKiSE

THE

GRILLED

22.
Take

dip
are

the

wingSi second

in melted

them

hot

very

breast
the

small

pinions

^our,

and

in

fry

ail

paper

frill

on

Serve

with

Tartare

the

fat,

and

breast-bone

leg

and

pepper

each

over

to

dip

adding
on

sauce

fried

half

or

chicken;
until

they

and

broiling;

them

dress

back

the

color.

Place

folded

napkin.

on

and

dish,

broiling;

in

them

it; then

one

it.

on

and

in the

roast

and
pour

18

oven

and

sauce,

of butter.

tablespoon

place the pieces of chicken

salt

pan,

Bechamel

of

cup

the

remove

with

pieces; dredge

moisten

half

for

as

Place

taking

and

cream

in

paper

STYLE

crumbs.
to

on

roll in

sauce.

into

Cut

on

pieces overlapping

the

down

sauce,

of

and

place

off

cut

salt; then

light golden

BALTIMORE

butter

cream

be

leg pieces;

and

and

drain

ths

remove

with

Garnish

this

Pour

slices

of

bacon.

Cut

the

Remove
it in

the

minutes,
for

oven

10

Pat

}i

of

and
2

the

around

one

yolks

thickened,

until

or

but

The

chopped
toniato

one

como

chopped

from

boil, or

which

Remove

together.
will

egg

should

scalding point;

l"eaten

the

four

be

carved

curdle.

the

30

place in

follows

boiled,

was

with

season

for

and

breast

Stir

Place

simmer

as

from

bone.

lardoons.

water,

sauce

the

on

and

the

Make
in

parsley.

of milk

shape

boiling water,

or

stock

to the

in

with

side

remove

the

it

salt

fire,and

and

stir in

constantly until

Strain

and

diagonally,

pour

giving

it

three

side.

cnpful

pnrsley, }4
juice,

each

light color.
of

breast

CHICKEN

26.
Mix

stock

very
cup

of

let

not

breast.

pieces oii each

}i

on

Then

tablespoons

do

it

Let

tablespoon
and

w^ith

take

to

cream.

breast

tender.

saucepan

the

cover

minutes

into

cup

pepper

slowly

saucepan;

retaining

chicken,

lard

and

IMPERIAL

CHICKEN

from

breast

skin,

deep

40

and

2 breast

Tartare

holding

fresh

25.

to

for

the

pinion?.

and

cup

ba^^k,as

bones,

arrange

melted
a

dish, and

wing

off the

Make

it

pepper,

the

should

CHICKEN,

piece enough

to

broil

VIENNE

time

They

leaves

in egg

minutes.

20

at

spring chicken

cut

them

down

piece

done.

lettuce

small

cooked

and

LA

pieoesi giving

one

are

24.

Split

of cold

pieces in oil, vinegar, pepper,

.sauce;

four

with

garnish

the

hot

uutil

oven

open

it into

cut

marinate

salt and

CHICKEN

spring chicken

then

bone;

drumsticks

joints, and

browned.

23.

Split

BONES

butter, sprinkle with

well

ahd

BOOK

COOK

1 beaten

of

cooked

teaspoon
egg^

dash

CHARTREUSE
minced

chicken
onion
of

very

juice, ^i teaspoon
pepper.

fine

with

salt,

teaspoon

tablespoon*

POULTRY

well

Grease
boiled

with

with

top

Fill

rice.

rice,

charlotte

the

ao

CoTer

aance;

poor

and

even.

the

chicken

saace

tablespoon

milky

cup

juice, dash

of

Make

1"oiler.

add

top,

it will

so

whites

of

at

must

not

ii not

served

made

added

be

pudding

same

dish.

as

soaked

mold;

the

of
and
with

in

the

fill

This

it away

salad

parsley,

drops

onion

Lay

for

it to

the

from

souffle

oven

the

the

the
the

chicken

20

minutes.

of

the

eggs

it will

dish
in

baked

egg

over

stiff

and

This

of

cold

whites

oven,

be

until

for

oven.

may

cup

very

the

into

the

into

go

beat

hot

souffle, so

little butter

serve

in

Bemove

add

minute

a
a

lightly

CHICKEN

fall
be

may

boxes,

paper

to

slices

it will

harden;
or

29.

it

pour

become

the

over

jelly. It is

in

good

of

dark

meat

of

box

bottom

and

white

the

put

add
the

on

egg

layers of

alternate

liquor, and

the

pints, and

1%

hard-boiled

of

Strain, and

bonea.

the

it to

reduce

with

mold

the

LOAF

falls from

meat

few

luncheon

for

is

to

ealt^ pepper,

sauce.

then

eggs;
fire

browning.

with

of the

double

or

saucepan
without

Rub

bake

it comes

eaucepan;

Season

chicken.

set

the

them

Chicken

the

until

fowl

gelatine.

plain

it

over

entrde.

an

again

liquor

not

10

eggs,

cup

of

time

dish, and

28.

it tomato

chopped

Season

cool.

to

stir

after

of meat.

kind

any

Boil

in

one

over

When

it is time

until

immediately

served

the

is full and

with

form,

moment

yolks

aside

and

be

mixture

crust.

butter

till smooth.

beaten

set

eggs,

the

in

once

with

and

three

Put

mixture.
Serve

salt,

cook

should

the

then

it into

stir

the

8tir

form

not

the

and

in

stir

the

flour, and

There

juice.

little thickened;

the

aroand

teaspoon

putting

the

milk,

fine.

chopped

by

add

the

onion

lire, and

chicken

Serve

thick

cover

mold

floar^ 1 tablespoon

chicken, %

sauce

melted

slowly

the

bas

white

and

parsley,
from

and

SOUFFLE

tablespoon

the

and

inch

one

pepper.

When

Then

batter,
minced

1 cap

CHICKEN

it

miztare,

minutes.

45

dish

the

on

line

mold;

chiclcen

encased,

for

steamer

27.
1

the

is entirely

in

cook

padding

or

with

center

little of the

rnsse

75

meat

the

dish

mold,
to

use

supper.

BIATONNAISE

CHICKEN

"

cold

Gqt

cooked

.pieces into

good

them

in

cool

them,

aroand

or

an

)eaf of lettuce.
yellow

chicken
Cover

shape.

place until
ornamented
Garnish

Mayonnaise;

into

and

pieces;

each

the

keep

or

aspic
in

cold

has

mound
or

jelly Mayonnaise,

with

Mayonnaise

socle
with

piece

with

set.

of salad,

ready

and

leave

and

dress

lay each

or

flowers.

place until

them

Trim

Use
to

green,

serve.

the

trim

skin, and

the

remove

piece

on

white,

76

anglo-chh^ibb

THE

30.

2 tender

Take
into

large

them

Boil

8 eggs

earthen

and

dish
the

Strain, cool, and

box

quarter
When

or

one

it has

has

been

served

Tie
breast

the

the

slices

Add

slices

of

with

fine

chicken

coating.

Then

"lowly

the

in

spread

fowl,

strips of celery,
salt and

cook

very

talt, and

The
the

on

cold

the

slowly

continue

tender.

rice

the

cheese
is

Take

cheese
the

all bonea

so

form

and

chicken

whole

the

to

the

Place

cover

as

Fill

gruy^re

with

truffles.
and

the

basket

sauce

and

macaroni

over

Cot

away

of

cream

pieces

of gruyere

thick

let it roast

sufficiently done.

WITH

of

RICE

stock,

(parsley, thyme,

dish,

boiling,

for

and

and

Bnrroonded

it boils

onions,

or

bay-leaf), 6

hour,

tlien

absorb

the

until

nearly

herbs, season
by

add

the

aU

the

or

peppercorns,

earthenware
and
Oover

(previously

well

fowl
the

salt

or

onions

muslin.

in

rice

both

with
rice.

stewpan,

add

tied

peppercorns

gentle cooking

should

it into

put

when

stock;

herbs

the

vegetables

hot

for

fowl
the

large pieces, and

remove

small

quart

bouquet-garni

the
with

casserole,

iofiX

separately.

boiling soap.

appearance

with

STEWED

rice,

baked

puff

of

crust

chicken.

pepper.

Trues

and

of

oxs.

top

third.

fire, add
the

over

bonea

one

the

to

wings.

the

with

chicken

FOWL

"

mixed
in

it into

put

has

grated

the

the

Fftte.

legs and

chicken

plenty

more

antil

oven,

the

carcass

with

sauce,

Garden

string, and

gras"

the

'*

Paris

macaroni

into

cream

the

been

has

layer of chicken

this

on

bottom

"'BUCHOLLERIE"

touching

"foie

some

de

fine

that

so

with

carcass

with

dish, and

LA

Caf6

without

breast,

cheese.

"

chicken

the

into

from

CHICKEN

the

at

fit the

place

serve,

stices.

the

liquid

the

before

into

Return

Pour

gelatine.

to

like

pieces

on

stock

of
the

boar

cut

the

the

Return

soaked

ready

to

cat

31.

As

is

reduce

pot, and

blade

an

Arrange

full.

small

small
of

truffles,then
is

of eweet

pot when

of truffles

slices.

in

dish

grease.
of

ounce

and

jellied

paste, which

the

half

the

to

remove

the

into

quarter

can

and

slices

until

meat

small

them

cut

of egg

layers
of

pieces

coarse

layer

of

made

the

to

cut

it.

adding

half

the

hard, and

very

alternate

meat;

add

chicken

the

removing

bacon

Add

bacon

of

and

thyme,

cooked.

pound

}i

before

bouqnet

of

sprig

well

antil

add

tliem

Pat

frying.

for

as

tip

of water;

bayleaves,

done

the

Wash

lardoons.

an

half

them

cat

quarts

simmer

is about

chicken

of

2^

basil, parsley,
Let

mace.

with

sajicepan

marjoram,

and

chickene,

(COLD)

PIE

CHICEJ3^

ENGLISH

book

cx)ok

and
stock.

and

rice

are

Before

pepper,

and

celery

in

closely,
waelMd),
perfectly
serving^
place the

78

BOOK

OOOK

ANGLO-CHINESE

THE

GAME

pheamnt,

raw

the

with
the

bird

in

turnip,

gently

from

string?, and
the

to

60

serve

without

hot

with

carefully
20

As

I pyramidal

bread

form

but

leave

the

of

fut

according

to

strips

cooking
with

Remove

the

dish,

8.

PHEASANT,

the

the

it may

and

and

roast
age.

trussing

well

to

strings,

serve

be

may

room,
mush-

with

of

coat

fire,15

to

butter,

warm

grilling.

in

cayenne,

Then

in

Arrange

sauceboat.

same

bird

be

with

the

used

thin

the

on

bird
a

gravy"

hot

pheasant;

the

the

slices

of

with

bacon,
nice

chicks,
beefsteak

preparation
bacon,

from

oven

roast

as

keep it moist, and

in

frequently

way

and

moderate

the

brown

bacon,

pepper.

inside

the

remove

give

little

clear

over

crumbs,

the

in

of

Baste

3i completed
baste

in

bird

cold.

until

sauce

bread

beefsteak

breast

of

puree

ROASTED

afterwards

the

over,

sauce"

over

process

the

serve

truss

flavor

the

Cover

size

flour, and

during

Put

broil

set, brush

are

and

on.

bacon,

is about

crumbs

bird,

piquante,

and

salt

dishes

and

intervals

the

it,but

dish.

meat

with

salad-oil, salt and

improve

with

eaten

cold

head
to

crumbs,

hot

draw

the

celery

or

trnssing

poured

preferred,

Simmer

the

sauce

or

stock

car/ot, ^

bay-leaf).

If

the

(see Sauces).
season

)^ lb. beefsteak, fried

and

is intended
be

with

boiling
1

remove

salt, cayenne,

between

press

the

Truss

breast

it into

oyster

oyster

crumbs,

sauce

bread

as

on

with

joints,

neat

the

dry ingredients

BROILED

bread

egg,

and

watercress,

sauce,
Pluck

ta"te,

whole.

onion,

forcemeat,

oyster

PHEASANT,

into

soon

pheasant,

the
served

thyme,

sauceboat.

the

put

sise, then

to

little of

for

suitable

frequent

at

repeat

re-boils,

it

(parsley,

in

butter, and

egg

minutes.

and

bird

hot

in

fry lightly

other

or

the

to

the

the

stuff

paper,

with

and

forcemeat,

Madeira,

salt

to

moisten

when

table

stibslituted

to

fowl, and

according

dish
to

pheasant, butter,

Divide

suet,

both

well-buttered

bouquet-garni

2.
1

added,

be

sent

be

finely-chopped
and

add

liqaor, and

boiled

minutes,

on

may

dressed

it in

must

and

remainder

chestnuts

as

Wrap

40

It

cayenne

is necessary

as

egg

manner

same

which

to

water,

small

and

of the

forcemeat.

oyster
or

the

the

strain

oysters,

mach

as

forcemeat:

bind.

to

egg

Benrd

tablespoon

parsley, nntmeg,

finely-chopped

teaspoon

snfilcient

erombs,

the

For

(see Sauces).

sftuce,

bread

tablespoons

oysters,

eance

pint oyster

BOU.ED

PHEASANT,

1.

40

butter,

dredge

the

lard

to

50

with

to

some

it with

minutes
when

breast

light brown

dish, garnished

of

or

and

not

the

lightly

appearance.

paraley

or

GAME

and

aal

table

well

previoasty

watercreu

send

and

ad-oil,

the

pheasant

beaten

egg,

Fillet
with

slowly

hot

in

Serve

gravy,

leaaoned

wiUi

and

saace,

with

the

brush

the

Drain,

following
Melt

mustard,

Rub

Puree,
and

lalt, pepper,

bread

fried

crumba

to

and

salt

pepper

onions, and
wooden

pieces of hare, such

of bacon

pound
leave

hare

to

pepper

hoar

to

the

stew

French

and

little

butter,

dry

in

stew

pan,

this

but
red

balls

round

be

added

may

of

gravy,

the

pieces of
Add

dish.

salt

Time

not.

of

glass

Sufficient

jelly.

currant

inferior

tender.

or

Strain

frying

until

make

quarter

hour.

After

gravy

forcemeat

ribs, and

cloves,

rind, the

an

all fat

with

stock,

herbe,

sweet

for

gently

of

quart

and

sliced

stir well

lemon

liver, heart

Bemove

and

strips fresh

butter, three

Fry
add

Serve

hare.

add

brown;

vinegar

of

stewpan.

Simmer

improvement,

an

pufee.

pea

using.

ounces

browned;

with

Serve

in 2 teaspoons

head, neck,

day.

nntil

sieve, add

before

Put
a

brightly

frying

taste.

is always

port

in

into

put

following

tight brown

and

it until

joints.

in slices.

cut

fry

RAGOOT

parsley,

the

as

with

pipe

little

heat

re-

HARE

are

chopped

allspice,teaspoon

and

crnmbs

serve.

to

flour

then

quite smooth,

pepper

bread

onion

Add

through

pan

neat
of

till onions

some

in

toss

chopped

and

peas

into

into

Pnt

dish, and

boiling.

Strain

tablespoons

spoon

mixture

hare

the

fry

till

5.

Divide

this,

hot

and

stir

put

for stock.

hones

on

DANOISB

sauce

cooked

the

and

salt

pile

salt

LA

fillets with

butter

oz.

and

pepper

the

use

flour, yi Ibk stock, and

and

bread

PHEASANT

and

fat.

Sauce.

and

separately.

4.

oz.

dried

washed,

the

7"

for

or

persons.

6.

to brown

dosen

and

heavy

on

cloth

up

an

little

Then

strain

Btand

little

pan

hare

of

the

over

let

and

brown

off gravy

while"

into

pour

of

take

Fry

pieces.

in

little

into

the

port

wine.

remain

fry
the

thickening
into

JUGGED

it

in
in

in

and

it

basin; press

off fat.

Then

the

poor

some

let

cloth

on

pan

that

rich

brown

it

onion
gravy

of

in

the

cinnamon,

and

something

cold.

frying

pan

jar hot

stick

plate

jnr until
the

frying

Make

butter.

slightly, just enough

these

jar, with

jar tightly, put

pieces

onion

it is brown,
but

frying

large glass

plate and

Slice

When

little

neat

pieces

pnt

cloves
Tie

into

in

them,
Then

oven.

had

hare

the

Cut

HARE

boil
in
On

to

the
that

gravy
for

np

the

fried

hare

has

little while.

strainer,

the

hare.

let gravy

in the

now

cold
in

ANGLO-CHINESE

THE

80

jar in

jari stand

the

for 2

oven

do

but

beaten

in

(Veal

put

jar

may

be

gravy

it

when

K^avy

balls

the

of

will

in

with

Serve'
the

red

Serve

water

flour^

corn

forcemeat

flour

in

and

them,

balls

with

balls

.forcemeat
them

and

raw

throw
them

warm

jelly with

currant

stew

let the

little

few

Drain

them.

set

let iLthaa

and

saacepan

marble, dip

it and

in

thickened

boils.

thing.

last

BOOK

water

Moisten

size

This

water.

hare

uP'in the jugged

or

hot

some

forcemeat.)

into

boiling

into

them

be

Roll

egg.

the

Anish,

hare.

the

with

hours,

hare

let

not

pie-dish with

or

the

At

simmer.

COOK

jagged

hare, separately.
PIGBON

7.
2

or

pint good
and

)^

lb.

yolk

of

steak,

rump

the

eggs,

ham
1

lean

or

puff

egg,

bacon,

salt

paste,

pepper.

beef

each

into

in

Put

bake

egg,

latter,

the

into

dish.
the

pie

their

the

eggi

layers,
brush

and
be

may

set,

into

well, and

cook

either

the

sections

with

over

cold.

size; cut

season

then

served

when

jelly

in

cover,

is risen

paste

form

must

the

on

The

and

strips,

pie-dish

Put

hour.

stock

into

ham

until

oven

about

for

temperature
the

3^ fill the

to

to

pieces, according

more

or

ingredients

these

quick

in

slices, the

thin

stock

into

pigeon

small

slices.

pour

if

lb.

hard-boiled

stock,

Cut

or

pigeons,

PIE

yolk of

at

hot

lower

cold;

or

for

SufSicient

to 8

persons.

Split

the

and

pepper,

down

grill over

suitable

back,

over

with

front

in

or

with

Serve

Sufiicient

sauce.

and

legs, and
and

butter
on

grouse

hot

Garnish

should

dredge

platter, with
with

oil
a

or

bread

fire

with

season

from

piqnante,

catlet-bat,

15

to

Cook

11.

directions

Larded

minutes,
or

persons,

with

Dredge
25

then

washed,

and

lard

salt, rub
in

minutes

sprinkling

nil with

for

LARDED

Grouse,

Larded

oven.

bread

Grouae.

QUAIL
but

cook

only

15

breast

breast

quick

fried

the

PARTRIDGE

LARDED

directions

and

mushroom,

brown,

parsley.

See

salt

20

and

GROUSE

cleaned

sauce,

butter,

or

pepper.

with

them

clear

tomato,

flour.

with

10.

See

of

directions).

(See

truss

then

flatten

for 4

first be

salt and

butter,

LARDED

9.
The

oiled

or

the

Brush

frequently.

turning
other

birds

shape.

into

skewer

salad-oil

pigeons,

or

GRILLED

PIGEONS,

8.

mlnntci*

with
Serve

crumbs.

81

GAME

BROILED

12.

Clean

rub

with

(See

and

qnail

the

wipe

dredge

batter,

directions)

10

13.

BROILED

with

with

flour

minutes,

QUAIL

and

serve

on

cloth.

damp

with

season

salt

battered

hot

it

Split
and

back,
Broil

pepper.

with

garnish

and

toast,

the

down

parsley.

PIGEONS

directions

do

cook

not

for

and

cook

and

ROASTED

in

hot

o?en

and

wash,
Put

pepper.

for

Quail.)

BIRDS

careful

have

to

clear

bright

fire,

season

with

and

much.

too

15.

Clean

fie

quail,

directiona

SMALL

BROILED

14.

See

(See

for

long
10

lard

skewer

to

15

SMALL

with

through
minutes.

BIRDS

thin

slices

the

Serve

of

salt

on

pork,

place

mcks,

hot

toasts

in

baking

pan,

salt

and

Chapter

VEGETABLES

GENERAL

1.

Tho

simpleet

kinds

need

only

nntil

washed

well

be

stand

should
salted

Servint

stuffed

cauliflower^
mushrooms
When

Cana"d

let

and
the

the
cold

into

once

size,

or

will

flll

absorbs
them

them

shake
with

this

the

range

the

way

Violent

ragged

in

salt;
for

few

boiling

with

minutes
will
is

be

to

dry

likely

New

the

once

hut

conrse,

or

colander,

or

the

remove

of

taste

double

cloth^

and

potatoes

sides

the

until

to

and

rap-.dly

the

place

put

into

they

can

drop

every

they

so

it

withered^

or

of

air;
it

at

uniform

ones,

them

or

off

all

all

old

them

of

is cocked

put

minute?,

expose
a

them

are

firm,

drop

small

potato

drain

once

evaporate

to

Have
the

of

and

and

paring,

potatoes

thirty
at
to

pot

size

after

fresh

about
Then

thin

the
for

if

moment

the

cover

potatoes

appearance.

and

at

artichokes

sieve

to

discoloring.

If

water;

slowly

pot

meat

to

on

order

in

only

time,
soggy.

fork.

the

in

little

boil

with

easily

off

pieces

same

cold

in

and

water,

the

becomes

cook

them

their

into

ones

at

and

to

on

pierced

of

cooked

be
water

salted

larger

color

water

POTATOES

take

prevent

to

water

the

cut

the

egg-plant,

them

turn

BOILED

well;

potatoes

into
This

have.

2.

Wash

their

with

corn,

wilted,
put

are

course.

over

run

sometimes

they

which

can

faucet

served

green

separate

vegetables,

the

from

water

Vegetables

is

if

saucepan.

both
from

added.

potato

uncovered

is

and

vegetables

removed

seasoning

as

canned

using

be

same

shouM

They

insects,

destroys

asparagus,

served

and

an

The

wilted.

Green

in

should

besides

tomatoes,
be

may

rapidly

the

only

vegetable

One

them.

Overcooking

before

dust

all

remove

cooked

be

freshress.

when

cook

to

all

bnt

best;

shonld

Tliey
their

upon

the

usnally

sauce.

time

refreEh

to

they

done

drained

well

it

color.

When

be

to

cooked

and

their

appearance.

and

in

water,

preserve

the

water

time

some

boiling

will

cold

in

with

depends

twice

takas

is

vegetables

served

time

The

sometimes

vegetable

be

to

or

seasoning

tender.

cooking

of

way

DIRECTIONS

on

iling
be

water;
sprinkle
the

back

If treated

moisture.

in

mealy.

break
are

the

outside

boiled

with

surface
the

and
skins

make
on.

them

ss
f

"7J

s
71

VK(;ETAI!I,K
1.

Plane

tor

2.

Potato

I'rcss

3.

Fluted

knives

ciittiiijj Saratoga
or

ricer
for

for

potato

Spinach

CITTKKS
J'otatot-=.

4.

tnafciuK potato
straws

with

or

fluteil

Stuffed

I'o

ito

M-fKips

for

tuttiutt

rice.
slii-.

Kf;"s.

i,

ami

for

potato

ciirk.

lialls.

.'"'
t\

"""'oW.iCLnJriAHy

To

been

used

fire

until

the

small
to

amber

this

way

With
in

them

and
or

cold

The

garnish.
mashed^

the

so

cut

bails

of

potato

is

cold

white

enough

Place
put

the

in

them

from

well

to

the

and

be

may

then

slices
milk

nearly

cold

one

eighth

put

or

boiled

to

cream

all the

of

of

teaspoon
cream,

them;

if
or

sprinkle

boiling

water;

dry.

with

them

Serve

parsley,

on

or

balls

cloth

napkin,

them

use

as

boiled

be

can

boil

and

water

cover

drop

and

potatoes,

salted

cutting the

and

parsley chopped

parsley.

like

an

the
may

are

omelet

the

onto

with

loosen

bottom,

dish;

crumbs

the

hot,

is

butter

flat

with
in

served

thia

or

and

grated

dish.

same

be

in

until

the

of

poured

potatoes
add

one

in

oyer

sauce

it

may

dice
with

have

boiled

into

enough
absorbed

be

of

serving,

made, using

just long enough

hot

or

tablespoon

and, just before

white

placed

into

saucepan

potato

pepper,

fine; or

potatoes

them

cups

of

dash

little underdone

and

very

the

on

sprinkled

and

Put

when

browned

until

cook

every

salt,

them

mix

square;

frying-pan;

thick.

to

inch

}i

POTATOES

that

them,

sauce

in

CREAMED

then

and

dice

brown,

to

inch

of

OMELET

baking-dish,

oven

an

milk;

cream

used

them.

them

potatoes

convenient,

with

until

them

turn

cover

butter, "^ teaspoon

off* the

into

butter

11.

Cut

drain

POTATO

saut^

in

in the

put

quette
cro-

When

meat.

raw

sprinkle with

moisten

of

and

pan,

into

left from

potatoes

potatoes

preparation
cheese,

boiled

tablespoon

fat

The

waste.

no

sauce

them

range
and

10.

Cut

it into
hot

in

croquettes).

minced

peeled

of

out

Put

of the
sancei

fry them

the

over

form

cold,

and

enclosing

stir

none

BALLS

tender;

white

pieces

there

POTATO

hour.

back

When

pan.

(if

butter

sauce.

9.

until

the

breadcrumbs

balls

of

nutmeg;

iiai"kin (see frying

into
white

)4

or

them

over

pour

for

minutes,
on

on

scoop

water

stand

let

it

potato

fifteen

for

with

and

and

yolks of

beaten

the

tablespoons

cayenne

of

sides

egg

made

be

may
eerve

in

Serve

color.

mixture
in

roll them

of

dash

the

leaves

potato

croquettes,

an

seasoning)|

in

add

potatoes

parsley, l^

chopped

of

tablespoon

has

mashed

of well-seasoned

2 cups

eggSy

CROQUETTES

POTATO

8,

BOOK

COOK

ANGLO-CHINESE

THE

84

to

potatoes;

heat
then

VEGETABLES

POTATO

12.
On

buttered

l)eaten

white

and

the

on

served

nice

Very

Shape

potato.

these

upright

top stick
with

chops

13.
Peel
them

and

on

Or^
with

cold

use

and

pepper

blanched

or

steak.

boiled

broil

Bake

brush.

-with

them

to

fikin in

if

see

them
do

done^ but

place, and

one

in

at

serve

15.
Select
them.

bake
a

ihe

While

using

potato,

tlie potato
the

skin.

oven

to

in

Ihe

the

with

skins
Place

get well

and

two, lengthwise,

skin;

and

heated

them

with

one

hour

and

turn

the

so

Pot

and

all sides

of

potatoes
become
of

cut

be

LYONNAISE

let

onion,

parsley.

the

Mix

soft ; presj

soft

become

They

them

the

break

if

watery

kept.

and

well

them

scrnb

and
with

it well

of

to
a

light.

the

the

top of

the

in the

them

baked

Fill

potatoes

potato

with

even

MEAT

WITH
the

put

season

glaze.

to

oven

it

little above

cut

filled,smooth

in

make

each, and
or

and

Mash

dripping-pan

Baste

them

with

with
the

the

meat

drippings,

POTATOES

in
it

Wheu

frying-pan.

slightly color,

Stir until
then

until

or

fork; when

tops;

removed.

17.

of butter

hour,

an

scrub

and

nnbroken.

top

in the

place them

dice.

skin

BAKED

slightly browned;

chopped

are

set

browned.

into

slice with

piece ofT the top of each, and

the

skins

will be

chopped

Broil

butter; sprinkle

Wash

letting it rise

on

and

is to

meat

1)4 tablespoon

tablespoon
boiled

the

melted

beating

potato,

egg

potatoes, and

before

cut

and

POTATOES

16.
Pare

milk

the

in

\(ash

shape,

slightly brown

when

hot.

shape.

with

leaving the

mashed

the

thick.

POTATOES

still hot

potato,

oven

side.

napkin.

STUFFED

are

inch

very

about

oven

on

piece of butter

brnsh

once

little hot

size and

equal size and

they

out

ecoop

spoon

of

potatoes

each

on

pierce them

not

oblong,

or

POTATOES

hot

well-

ilightly In

tender; spread each

slice

Dip each

of uniform

large potatoes

slices

Serve

minutes

round

Brown

into

until

pepper.

BAKED

14.
Select

heat

potatoes.

salt and

either

POTATOES

lengthwise

salt and

and

smoothly-mashed

mounds

almonds,

BROILED

moderate

over

of

epoon

little

potatoes

sprinkle with

and

butter,

the

cut

sides

both

MOUNDS

large

put

pan

85

the

potato

sprinkle

well, and

serve

has

with
very

then

melted
add

add
cups

absorbed

all the

sn.It,pepper,

and

hot

scant

of

cold

butter,
a

spoon
table-

86

THE

ANGLO-CHINESE

FRIED

18.

and

Cold

boiled

cooked

until

crisp

hot

fat until

it cools

the

place them

on

as

they

as

hour.

for ^

water
in

potatoes

FRIElS

turning
into

it.

the

in

potatoes

garnish

different

shapes

to

the

Let

them
them

put
Prain

in

and

frying basket
remove

and

sprinkle them
colander

Saratoga
or

them

keep

oven

to

give

an

the

length of the
in

cold

and

fat, when
do

not

pu"f.

on

will

for fried

then

potatoes.

potatoes

kinds

of cutters

used

are

give

to

an

second

in

the
one

so

They
If

place.

separated,

colander

to

drain,

those

turn

until

on

in

them

fried

are

crisp.

dry

them.

them

all

are

be used

may

wanted

la

doi:e.
hot

hot, place

serving.

POTATOES

SOUFFLE
sides

be

them

hot

until

they

to

drain

and

balls.

salt, and

elice them

cat

all the

trim

and

square,

even

hoar; dry

puff into

lot
and

and
a

into

chill

put

Keep

fat.
them

oven,

open

OR

must

with

Turn

thoroughly
napkin;

; then

starch

the

out

to

on

if possible.

paper

as

wash

to

them

the

time

some

thin

as

piece of ice

the

With

sieve

Sprinkle

slices

perfectly dry

cut

they

into

little time

before

moderately

they

many

and

lengthwise,

POTATOES

When

in
be

for

shape.

place them

once,,

before

potato

fried

Fancy

in smoking-bot

PUFFED

for half

is only

which

the

into

good forms

are

are

time, dry

salt.

moment

potato;

water

thick.

slightly colored.

potatoes;

oval

inch
knife
basket.

them

should

2L

Peel

with

paper

will

the

water

with

potatoes

in

for

as

onto

cold, and

at

STRAWS

slices

into

plane

water

slices at

soon

as

once,

drain, and

them

Serve

it well

potato

fluted

immerse

and

the

cold

the

of

ed
immersat

color; then

put into

basket

the

done.

are

press

SARATOGA

with

fresh

into

few

napltin, and

form

potatoes.

potatoes

soak

in

put

AND

disl)" There

meat

20.
Gut

the

fat, using

broiled

any

scoop;

about

with

hot

all

shape, and

amber

an

BALLS

cut

one

cut

to

until

potato

straws

strips

or

Fry

oven

POTATO
a

each

strips; making

Fry

use

make

To

Slices

to

balls

make

them

will

any
on

be

not

they

butter^

if kept.

crispness

19.
To

in the

paper

their

lose

many

dried

well

must

in flour

into

cut

with

aaat^-pan

li rolled

or

then

are

Too

(see Frying).

fat
a

sliced

are

They

done.

put into

sides.

both

on

BOOK

POTATOES

sliced, then

are

browned

Raw

crust.

cold

potatoes

COOK

same
on

are

}i of

size and

napkin,

soft, but

cool.

Toss

the

serve

them

off the

thick
Soak

fry them
colored.

immerse

basket,
on

and

and

napkin,

so

corners,

inch

shape.

not

Then

an

in hot
any

as

lat

Remove

remove
a

"

them
in

them

or

as-

the

that

garuiab*

VEGETABLES

SCALLOPED

22.
Fare
salted

and

water,

then

drain,

dish

saitable

Bhavinga

antil
dlsfa.

with

water,
table

; put

and

little fine

SWEET

23.

they

until
with

cloth, and

salt

and

hot

before

24.

BROWNED

soft;

t.

and

as

the

and

it

brown

rule

the

Either

28.

from
ccp
GTter

Baste

Pare

neatly

them.

For

maple
the

syrnp

frequently

raw
a

or

ftie until

completed.

of the

range

to

the

layers
of

top

the

off the
to

and

boiling water,

in

Cover

water.

let the

cook

the

pot
for

steam

potatoes

POTATOES
inch

slices

Sprinkle

thick.

sprinkle mih

Place

sugar.

with

them

in

them

without

place, and

one

the

it in

put

milk

or

with

baked

SWEET

sweet

potatoes,

pint of balls, melt

when

quite hot, then

with

the

liquid in

to

moisten

them.

the

with

}i

cup

hot
and

dish;

in the

let cook
add

top

with

and

use

same

eg?,
as

a'

used.

French

of butter

put

it the

BALLS

POTATO
and

sauce,

be

may

the

salt,

with

Serve

brush

tomato

potatoes

very
cover

it

well

them

season

pudding-dish,

Serve

and

once.

PUR"E

potatoes, and

CANDIED

sugar,

until

Bake

CROQUETTES

POTATO

hot

enough

oven.

at

skin.

the

croquettes.

boiled

boiled

breaking

sjrve

POTATO

SWEET

; or

POTATOES

SWEET

for potato

potato
in

dish.

luncheon

pour

potatoes

in

butter; add
white

mashed

iuto

SWEET

thoroughly

and

pepper,

then

butter, and

the

27.
Mash

them

put

SWEET

BAKED

skin

26.
Fallow

the

Continue

come

shreds

few

serving.

with

scrub
the

break

eii

side

potatoes

25.
Wash

and

brown.

to

oven

fork

them

spread

pepper;

baking

POTATOES

potatoes;

it to the

draw

boiled

cold

Cut

the

pierced with

Peel

minutes.

10

scrub

be

can

Botter

there, also

to

minutes,

layer of potatoes,

parsley.

in milk

pour

boiling

hour.

one

and

again.

and

chopped

with

let boil aboat

this

here

butter

loosely filled,then

is

about

Wash

of

drain
into

Cover

pints.

boiling point;
then

bits

make

to

the

to

the

salt; add

of onion,

Bake

cold
to

POTATOES

potatoes

quickly

in

send

to

dish

the

enough

heat

rinse

sprinkle them
or

slice

and

87

salt

in

cutter
a

casserole

balls
in

scoop

the

before

and
oven

the

shake

balls
add

i^

them

till tender.

cooking

is

ANGLO-CHINESE

THE

83

STEWED

29.

If fresh
water

few

in

stew

tomatoes

minutes;

of

butter.

yi

of

each

teaspoon

one

the

in

pour

drops of

15

with
Serve

the

in

made

follows:

as

tomatoes,
it

salt

and

the

tomato,

over

pepper,

of the

Place

until

or

and
for

enough

size

the

dish.

until

and

fill

place

meat
to

on

oil instead

use

pulp.
and
a

Put

pepper,

small

bread.

the
a

piece

of

in

bread,

and

in

oven

from

or

few

15

to

little oil
20

minutes.

also

inside

The

it.

water,
bake

the

sauce

cut

for

inch
and

inch

amount

of

into

place

about
be

with

the

with

an

in

oven

may

from

tomatoes

thick

one

if desired.

egg

half

above

in

an

it

let

livers,

or

of the

small

stut"ng

fine,

above

stufl^ng
the

circles

baking*paii
minutes,

15

with

served

thia

If convenient

stuffing if desired.
tomatoes.

TOMATOES

drops

top, sprinkle it with

or

have

ov.n

pulp taken

staffing rise

piece off the

a

the

and

the

brown

ROASTED

butter

replace the

piece of butter
Bake

quickly

cut

tomatoes;

few

hot

chopped

chicken,

meat,

of bread

slices

of butter

32.

Peel

with

them

onion

pepper,

piece of butter

omitted

of

Dust
the

of

Fill

bread-crumbs,

letting

piece

be

in

skins;

the

inside.

teaspoon

dip them

may

the

cup

stuffing is browned.

it is better

one

Cut

each

Bake

and
which

bread*crumb3

remove

minced

any

them,

not

consistent.

tomatoes.

on

the
The

of

salt, ^

fire

of

butter.

tablespoon

one

parsley,

tomatoes;

tomato

do
out

scoop

cup

teaspoon

one

Stir

chopi"ed

tablespoon

is

add

slightly;

color

of sugar,

tablespoon

cup

of

}^ teaspoon

TOMATOES

tomatoes;

Take

melted

of

STUFFED

end, and

stem

with

or

dish.

same

firm

large,

of! the

slice

watei*,

layer of bread-crumbs;

thin

a
a

with

top

tablespoon

with

them

over

the

31.
Select

tablespoon

cold

salt, and

of

teaspoon

one

dish

baking

Cover

juice.

minutes.

and

in

wet

ad

of tomatoes

quart

of pepper,

teaspoon

boili-^g

pieces, and

in

them

one

in

them

TOMATOES

with

sprinkle

tomatoes,

moi'H.ened

been

To

of cornstarch

SCALLOPED

shallow

onion

teaspoon

of tomatoes

can

Spread

pepper.

placing

by

bread-crumbs.

or

tender.

sugar,

skins

peel off easily. Cut

until

and

with

30.

Season

the

remove

saucepan

salt

Thicken

of cracker

cup

TOMATOES

they will then

granite-ware

used

are

BOOK

COOK

on

each

top, and

remove

of oil in each

crumbs,
onci

and

little

one;

pepper

place

with

dust
and
on

of

salt.
a

slice

the
salt
Pat
of

VEGETABLES

BROILED

33.
the

Cut
on

broiler

without

the

turning,

them

on

hot

d'hotel

over

hot

MACARONI

four

peeled

large

tomatoes,

seasoned.

and

put

and

into

shape

until

fat

deep

in

cheese, and

the

side

by

in

with

chopped

oven

15

of hot

garlic, and

flavor

much

very
not

the

them

cold
add

canned

peas

as

are

(this will

water

the

them.

overcooked,

be

When

carefully with

improves

little sugar

more

and

browned

used

turn

the

let them

into

egg
end

the

of

each

cutlet.

doyley.

in

the

frying-pan,

about

until

they

breaking,

and

cooked

sprinkle
hot

in

Bake

cayenne.

place them

them;

oil around

side

open

are

and

required for cooking

them

20

into

minutes,

so

as

bad

taste

become

into
of the

soft

break

to

fault

in
aa

having

which

can,

thoroughly

the

to

Mix

do

and

underdone.
with

off

them

They

let

not

they sometimes

heated.

easily

be

Sometimes

them

rinse

do

and

butter.

peas.

boiling,

sieve, and

enough

salt, and

pepper,

not

them, depends

boiling water,

until

of water

plenty

them

salted

or

with

season

as

PEAS
time

fork,

Use

fthis is

remove

seasoning, and

any

and

water,

mass.

dish.

the

to

little

Add

each

little sweet

Put

10

in

stir

of

pinch

together, seeing

without

GREEN

also

it forms

three

add

and

pulp,

on

them

Move

same

freshness.

ofT the

seasoning

and

frequently.

it is well

parsley, salt, pepper,

; boil

saucepan

Drain

mashed.
in the

their

upon

cover

of peas,

cut

FARa

Pour

in

be

that

serve

carefully

36.
The

and

maitre

may

pepper

into

place them

fat.

Serve

minutes.

20

to

halves;

baking-dish.

well

TOMATO

lift them

Then

little tender.
side

deep

}i inch

in

down,

in

tomatoes

well

cutlets, dip

crisp, drain

Lay

melted

when

until

cook

tender.

oil,

tomatoes

little

tiny piece of macaroni

35.
Cut

and

become

mix

broil^

CUTLETS

pan

salt,

them

and

butter,

broiled, turning

tomatoes

macaroni

and

Cook

crumbs,

bread

Fry

boiled

chopped

pound

the

until

grated

flour, 2 tablespoons

stew

teaspoon

Cook

pepper.

cayenne

into

until

or

either
the

Place

on.

pepper,

minutes,

TOMATO

AND

butter

ounces

salt and

or

then

oil, and

skina

the

with

piece

B^arnaise;

or

with

with

15 to 20

each

spread

leave

dust

fire

Mayonnaise

34.

in two;

down;

moderate

slices, covered

Put

side

ekiu

dish, and

sauce,

thick

into

with

TOMATOES

horizontally

tomatoes

60

do

have)
not

quire
re-

cooking.

PUR^E

87.

OF

PEAS
"

Boil
Place

them

the

peas

until

very

tender; mash

again in the saucepan,

and

and

stir into

press
them

them

enough

through
hot

sieve.

milk, pepper

90

THE

ANGLO-CHINESE

Baity,to well moisten

and

and

COOK

them

season

al90

add

BOOK

butteri and

some

very

little sugar.
Dried
The

potato

peas

pur^

roses

makes
into

or

pieces^ laying

into

with
to

sauce

throw

dried

them

into

They

beans

and

Use

also

good

Pat

and

them

as

soak

spinach,
off the

to

25

same

butter,
5

season

or

with

bread,

Many
are

often

to

them

again

the

cover

well

pepper,

with
Serve

fleurons

or

prefer
on

water^ and
white

just enough

on

of

until

will be

son
Sea-

gXosej.

tender, then

with

in

salt

white

sprinkle

and

drain

pepper;

sauce.

the

Boil

with

of

free from

salt, and

uncovered

from

with

over

it into

flour, and

garnished

dish

until

water

turnuigit

and

pepper.

tablespoon

pan.

sieve; put
in

cold

level

of the

fine

wooden

with

stewpan

stir

the

over

of

croutons

15

the

fire for
fried

or

puff-paste.

it without

mincing

top of the

spinach.

bundle

soft

not

well.

peas.

flour, salt and

al"out

bottom

hot

but

drain

beans

then

water;

tender,

with

spinach

the

through

cold

and

season

cover

tablespoon

and

and

the

Poached

omitted.

flour

eggs

ASPARAGUS

stalks; let them

the
into

in

BOILED

with

saucepan

of

cook

and
or

cream,

wash

42.

Scrape

and

butter,

butter,

it

served

them

BEANS

SPINACH,

done, rub

minutes.

toasted

each

cut

or

off the

in

the
ri";lit

pur^^e

as

LIMA

little hot

1tours
uittii

boiling them,

occasionally pressing it down,

When

spoon.

oz.

boil

If cooked

the

stalks, and

water

minutes,

time;

one

tliem

witli

several

boiling water,

them

it in

put

just sufficient

at

quarter inch

one

tender; drain

and
in

pepper.

salted

them

of water

pur6e,

Moisten

grit. Then

them

mix

or

into

evenly toj^ether. Place

until

used

41.

Pick

lay them

boiling water,

add, if convenient,

3 lbs.

beans

cutting

FLAGEOLETS

plenty

into

water.

the

cut

butter,

40.

off the

BEANS

89.

batter, salt^ and

are

like

bag

pastry

dish.

uncovered

are

salted

break.

with

strings

ing.
long boil-

well.

them

If the

enough

the

strips, and

salt, pepper,

coat

to

STRING

boil

and

boiling water^

season

38.

and

require soaking

pressed through

around

together^ and

four

bat

way,

garnish

border

fancy

in this

pretty

number

lengthwise

salted

used

carefully all

Remove

bean

be

may

muke

stand
them

in

cold
uniform

water

in

for

half

length

an

hour;

put them

tie

into

ANGLO-CHINESE

THE

92

46.

COOK

Good)

(Very
Boil
Make

of

teaspoon
a

the

cabbage

white

sauce

salt, dash

pudding-di:jli ;

Make
of

with

moistened

bubbles

tablespoon

through

the

with

the

milk;

and

until

Add

for

water

add

thin

milk

boiled

has

piece of butter,

and

it until
it

over

hot

the

Cover

the

made

of

stand
in

bo

their

will

them

Drain

shape.
with

icepan

lightly

them

or

15

it stand
insects
saltea
not

BO

tliere

soft

lifting out

be

may

and

water

as

the

in

cook
to

fall

the

it

cover

until

tender,

the

moistens

white

it.

cabbage.

it

convenient)

vinegar, according
of the

and

thoroughly,

butter, 14 tea."5poon

of

for 5

range

pour

salt,dash

its

to

Boil

strength.

minutes,

so

incorporated.

minutes,

sprouts
or

in

until
a

insects

let them
there

may

salted, rapidly boiling water,

tender,

colander;
toss

and

sprout",

tliat any

so

into

to

sauce

of the

outside

them

but

not

until

they lose

then

place them

until

seasoned;

iu

mir

or

them.

coat

CAULIFLOWER
and

salted
Put

it uncovered
to

if

plane

Hide

salt, and

leaves

cold

in

cauliflower.

the
20

to

and

pepper,

outside

upside down

water;

SPROUTS

thoroughly

just enough

off the

of

well

minutes,

20

of

the

on

from

50.
Trim

of

amount

cook

only

Drain

water.

1 cup

to

Put

them

butter,

with

from

15

mace,

(Use

BRUSSELS

out.

cumo

the

off
and

tliat it

shreds.

leaves

water

uncovered

cook

and

sa

salted

in cold

sauce

SLAW

will become

sauce

wilted

any

layer

the

generous

drain

of

tablespoon

one

49.
Remove

then

HOT

let it stand

and

and

cabbage

it in

cook

so

boiling

and

of cayenne,

saucepan

dish.

bit

away

thin

fast-

salted

sauce

and

of pepper

that

in

tender

of

serve.

into

cabbage

the

oven.

in

same

top with
When

place

shreds

48.
Cut

bottom

CABBAGE

and

salt, pepper,

the

the

on

the

cover

Serve

minutes;

15

cheese;

of milk,

layer of grated cheese.

it in the

and

SWEDISH

into

add

chop it.

and

water

flour, 1 cup

and

then

and

sauce,

all the

out

layer of cabbage

sauce;

it is done.

cabbage

boiling

rapidly

white

butter,

crumbs

47.
Slice

Spread

it with

cover

Press

of butter

each

of cayenne.

layer of cabbage,

second

crumbs

above.

directed

as

of 1

CHEESE

WITH

CABBAGE

BOOK

cut

about

piece:?. Remove
If not

stalk

for 15

water

it into

the

or

20

twenly
any

minutes

quantity

generous

minutes

from

scum

perfectly white; rub

or

flower.

Let

take

any

the

with

even

to

of

out

rapidly boilings

until
the

tender, bat
water

little white

sauce

before
over

ySSQETABLhS

it

with

Serve
as

broken

off and

Break

pnddiug-dish
with

top

the

through

white,

garnish

served

the

it

mixed

Bechamel,

chicken,

to

51.

CAULIFLOWER

the

boiled

cauliflower

in

alternate

eaut^

and

with

them

juice.

little bunches

be

being

small

white

flowerets.
and

sauce

the

until

in

cheese.

grated

bake

them

Place

Cover
bubbles

sauce

EGG-PLANT

Boil

egg-plant

an

length wise, and

pulpy and

take

with

bread

minutes,

30

and

in egg

or

in

Cut

tender.
the

break

to

not

care

moistened

until

or

salt, and

butter,

crumbs

crumbs^

hour

one

to

flour,

EGG-PLANT

pulp, using

it with

season

and

egg

it stand

let

of

back

drippings.

or

to

the

out

in

the

on

skin.

the

removing

another

upon

weight;

STUFFED

20

thick, after
one

holding

in lard

sides

them

slices

the

inch

Pile

plate

Dip

both

on

sprinkle

it may

or

6RATIN

butter, and

slices

salt.

53.

the

into

with

into

egg-plant

on

the

express

the

eta,

AU

layers with

moistened

slices

the

Plnce

dish.

eauce;

crumbs.

the

Sprinkle

HoUandaise

sauce.

62.
Cut

or

sweetbreadSi

witii white

crumbs

93

it in

skin.

replace it in

pepper;
and

butter,

two

Mash

the

place in the

skins;
to

oven

brown.

EGG-PLANT^A

54.
Cut

in

the

the

Cover

with
6

them

in

in

of

moderate
one

is

55.

STUFFED

if

of

water,

not,

it to

and

remove

or
an

better
hour.
them

sauce-pan,
and

water

little

water.

evaporated.

Pour

Cover

hours.

24

cold.

Serve

PEPPERS
size.

to

Cut

the

remove

parboil.

few

drops

stock,
Serve

of

half
them

carefully

to

piece off the

seeds

and

and

onion
an

in

one

the

another

with

minced

juice.
inch

stem

partitions.

each

Fill

breadcrumbs

softened

and

in

with

oil.
has

Place

pieces.

salt, pepper,

olive

of

the

remain

of uniform

peppers

for half

oven

used;

allow

parts

until

them

Place

glass

stew

and

salt, butter,

with

baking-dish

^i of

to

for 5 minutes

water

equal

with

allow

the

breaking

of tomatoes,

composed

lengthwise,

two

boiling

made
seasoned

dish

without

parts,

it takes

and
a

(French)

GRECQUE

pieces of onions.

sauce

sweet

green

them

cut

egg-plants

into

contents

small

each,

sauce-pan,

Use
or

of

them
For

laurel.

into

egg-plant

center

covering

the

each

LA

dish.

meat

Place

deep,

same

dish

them

and
if

bake
a

end,
Put

ing
stuffwell
in

in

suitable

THE

ANGLO-CHINESE

51
the

HemoTe
Put

tbera

in

and

preaa

them

boiling aalted

with

moiaten

through
eream,

10

cook

colander.

Seaaon

celery into

the

drain

tender;

and

mix

CELERY

piecea

with

the

to

root;

it for 5

anvl
Add

the

S cu|^

of stock

celery;

of

I^iscard
dc',icate

CREAMED

to

into

with

taKcspoons

of

Let

eel

Cut

more

ten

or

batter,

wl,;te
I:

around

of

an

is"ami
a

of

mix
moisten

until

water

browned;
for

Strain

the

WITH

TOAST

25

of

nutmeg.

this, place

the

Remove

the

minutes.

it around

pour

gravy;

butter

of

each

dash
in

and

Parboil

neatly.

root^

and

attached

them

tablesp9ons

pepper,

dish

or

on

ejrg.

skles^ and

platter, and

carrots

cut

them

and
into

the

while
one

br^wn

dip the

end
in

jvntr

tlie

CARROTS

AND

into

tmnips
bal.s^

celery into

Boil

dice

them

Stir

the

are

spread
Have

even.

end

the

it

of

the

the

cook

smooth

celery
add

was

the

prepared.
the

atrifia

ready
of

peces

decorated

the
toast

croutoua

center.

TTRNIPS
inch

SKinare,

separately

l^htly

is

croutons

hot

pointed

in

whole

Ki'^s, then

pointed;

tender.

are

butter,

which

sauce

fine-cl^opj^ jvurfley. Pi"pose

carefo.ly together.
welU

the

stalks

the
in

water

until

water,

let

of

tlie

Keep

water.

the

until

salt; when

and

making

s^i^htly beaten;
in

of

cream

hot

over

boiling

tablespoons

ed-and-triiu-

tl:e clean

of

inner

the

Reserve

celery.

in

let simmer

constantly,

POINTS

rest

cook

teaspoon
of

of

the

to

melt

stripe of bnNid

tlen

them

and

each,

cuj\

stirring

both

Cat

them

bunch

Cut

$et

o^Vry

""sv"p

and

water

flv^ui and

the

of

if desired^

t"oiUng

cov^k.

c\""ry"and

stalks

lengths

frothy stir in ^4

with

slowly

very

CELERY

raw,

pint

generous

ccx^ked.

in

eat

inch

celery covered

ar.d

in ealted

the

trim

using

dialu

unbleached

the

stalks

stalks

pepper;

celery.

the

For

and

ia well

cook

on

Boil

long, leaving

indiea

teaspoon

roux

and

cover

place it evenly

5Sl

the

when

and

JUS

AU

roux,

salt, "4

teaspoon

drain, maah,

; then

butter, aalt*

long.

branchea,

brown

skiua.

aauce.

piecea

coarse

Make

floari

celery^ and

me\l

celery into

remove

minutes.

bunches

over

of

heads

Cut

with

inch

one

CELERY

58L

tender

until

the

remove

STEWED

white

and

drain

atock,

or

57.
Cut

then

mmntes;

wateri and

milk,

or

BOOK

PURfeE

CHESTNUT

boil

ahella;

COOK

into

in

them

or

salted

with

aamall

water;

enoogh

white

potato

drain
saoce

and
to

VEGETABLES

ttera

en

and

carrot

them

cut

lengths,

boiled

vith

should

butter,

salad.

in

placed

mixed
and

Wash

changing

boiling

with

are

of

them

put

colander.

into

put

To

boiling.

to

beans

be used

also

together,
which

fontnge

are

gives

salt, and

for
into

cold

with

pork

the

Cover

they
break

will

by

If

onion.
skin

them

over

them.

mush

tender;

the

tablespoon
closely,

pot

thin

beaten

and

enough

add

"Pur^e

pieces of
to

egg

and

crumbs,

like

toast

the

cream

potato

the

size of

pur^e,
hot

in

fry

a
or

Bretonne."

lorms

into

bag

through

them

is called

pastry
on

in

piece of salt
Pour

flavor

it

form

fat.

BEETS
break

not

the

them

skin,
for

if young,

water,

Serve

pepper.

the

This

or

hour

one

when

pepper;' and

cups,

in egg

do

bay-leaf,

until

slowly

8 hours.

until

croquettes, add

well,* but

them

throw

6 to

them

and

cover

through

it

press

make

Cook

right consistency.

small

beets

done

butter,

cream

be served

may

improved

are

water

butter, salt, and

the

it into

pork,

for

cook

to

the

They

pepper.

water

Boil

night.

in them

and

croquettes, roll them

Wash

When

BEANS

over

the

63.

in

seasoned

Croquettes

times.

salt

oven

boil

garnish,

dollar.

small

color

when

and

can

dish

flat

be

or

mixed

being

on

half

and

or

vegetables

into
should

cut

together,

meat,

about

in

Bechamel

for

of

or

Paree,

from

salted

with

them

make

silver

of

WHITE

pot, bury

with

slow

Season

or

roses

them

them,

with

meat

of salt

piece

bean

enough

pur^e,

it for

use

vegetable-

vegetables

break

to

instead

them

them

in

and

to

Mix

put

garnish

OR

soak

water

remove

place it in

etock

the

several

small

baked

For

To

the

them

molasses,

and

The

mixture

Baked,

and

scored; sprinkle

rind

as

HARICOT

beans,

the

tender,

easily;

small

of color.

Boiled,

be

balls.

moistened

This

piles around

62.

to

vith

or

being

not

as

vegetables,

the

separate

so

used

dish.

vegetable

be

may

small

before

be

salt, or

into

cauliflower.

lightly

Sometimes

effect

good

be

dice,

flageolet beans, string-beans

of

drained

well

VEGETABLE

inch

or

peas^

pieces

macedoine
in

separately
lor

and

pepper,

The

sauce.

green

small

separately

prepared

fancy shapes

with

and

balf

into

turnip

into

equal proportions
inch

OF

MACEDOINE

61.
Cat

96

and

two

if

three

to

the

remove

whole

they will lose

or

hours

skins.

small;

cut

if old.

Season
into

their

with

slices

if

large.
64.

Wash;
minutes,
water.

or

Season

cut

into

until
with

small

tender.

SUMMER

SQUASH

pieces;
Brain

butter, pepper,

cook

in

thoroughly;
salt, and

boiling

salted

mash,

cream

and

water

press

if convenient.

out

for

20

all the

ANGLO-CHINESE

THE

06

PARSNIPS

es.
Boil
and

the

parsnips
the

remove

Sprinkle

with

saut^

both

on

and

stir

into

small

slcins.

salt and

until

them

cakes, and

browned.

saut^

in

Peel

them

Boil

in

instead

of

salted

heated

with

With

stuflSng made

crumbs,

seasoned,

the

over

stock

hour,

with

cornstarch,

as

entree.

an

the

the

off

wilted

together.

and

Lift

hour,

lettuce

the

lay it double,
in the

gravy
or

with

it will be

as

and

egg,

pour
onions
a
oven

them

over
are

in

them
a

wanted

sprinkle

pan;
to

brown.

it

by

the

root

serve

salted

white

lettuce

is

fork^ in

it with

for
with

or

salt,

pepper,

the

Thicken
not

in

the

it

pan
oven

one

if

pan

in the

gravy

them.

over

soft

with

in the

stock

place

Round

moderate

two

and

meat,

any

pieces

in

and

dish

This

soft;

in

the

row

head.
add

let it

it with

thicken

Take
the

top

stock

to

oven

to

if necessary.

dish.

hot

enough

stock

middle;

on

Tie

moderate

the

renew

insects.

any

the

place

pepper;
the

drain, and
Season

tho

cornstarch^

lettuce.

ONIONS

melted

garnishing,

in

little stock.

baking-pan;'
and

butter,

place them,
and

until

cook

and

boiling water,

sauce,

or

the

serve.

fill the

with

even

in

Cover,

the

parsley, and

and

dust

the

remove

fork, putting it under

over

in

seeds,

Cook

around,

cream

them

the

dieh.

using

Cut

replenish

hot

quarters.

size.

and

egg

into

STEWED

side

68.
Put

to

butter, salt, and

with

pan

to

deep.

until

or

with

out

beaten

inches

1^

the

deep.

pour

the

cut

side

heads

pan

for

simmer

and

sides.

sauce

chopped

Place

LETTUCE

carefully

leaves,
the

Lay

the

cover

lettuce

form

cucumbers

chicken,

tender;

are

white

uniform

one

inch

carefully

them

with

crumbs.

67.
Wash

with

pan

carefully

with

little

served

be

the

seasoo^

them;

both

on

well-drained

parts of minced

cucumbers

the

the

of

remove

sprinkle

bind

lengthwise

Make

sprinkle

moistened

cover

Remove

necessary.

can

to

until

or

tender.
Place

equal

and

and

top,

enough

pan

of

them

cut

cucumbers

spoon

browned

until

and

then

large

egg

flour, and

CUCUMBERS

until

through;

one

thick-

parsnips;

to

water

inch

roll in

boiled

the

and

in cold

butter; then

mash

drippings

cucumbers,
water

Stuffed: Select
lengthwise.

Or

if convenient.

milk,

be

to

sauce,

the

lengthwise

slices

of flour

them

throw

tender;

in melted

Dip

66.
Boiled:

in

tablespoon

one

until

or

them

Cut

pepper.

sides

into

hour,

one

BOOK

COOK

and

pepper,

after

they

little sugar;

are

and

tender; drain,
salt.

If browned

boiled

put

and

them

tender, lu
in

hot

"

VEGETABLES

Peel
Parboii
with

onions.

the

them

for ^\^

chop
Season

inch

an

t^'uder,

xninutcsy

and

not

cover^

Strip off the husk

minutes.

15

Do

the

ear,

the

ear.

down

as

To

and

cakes, and

sant^

fritters.

fatymaking
little milk

in

and

pulp add

Place

cup

the

in

of

baking

cream

dish;
milk,

or

brown

to

oven

Chop

fine

cream

or

of

the

one

the

flour, and

pastry
of

beaten

eggs,

cup
same

Fry

frying pan

of

in
as

level

them
and

deep

boil

and

cover,

10

be

of green

row

the

it.

in

corn,

on

of butter

it into

Koll

from

dropped

on

hulls

each

teaspoon

bind

to

corn

small

into

spoon

which

case

it from

the

liot
use

equal

and

to

corn

(at,dropping

of

corn

of salt, and
in the

same

the

beaten

I
a

faucet.
of

tablespoon
of

dash

pepper.

dish.

FRITTERS
corn

; add

and

baking

mixture
consistent
in

enough

melted

one

of

cup

thoroughly.

Add

hold

the

or

sifted
whites
more

together

spoon;

)^

butter,

the

to

from

of

2 eggs,

this and

add

beat

mixture

the

together

powder;
and

yolks of

tablespoons

Sift

pepper.
of

batter

one

serve

over

run

canfnl

}i teaspoon

black

tlie
a

little water

add

while

cook

in

griddle cakes.

parts of

separately;
pepper

five

hull*

one

eggs,

fionr

of milk

teaspoon

make

to

canned

74.
Mix

or

CORN

CORN

measure

stiff,to

fionr, if needed,
frying.

until

tiie last

cover

pnlp, leaving

of canned

topi and

salt, ?^ teaspoon

teaspoon

beaten

made

let

73.

cnp

prei"

CANNED

sieve, and

shallow

butter, %

hour;

an

pan

sugar.

it into

it into

Put

the

out

it may

be

may

the

of each

grains

enough

or

72.
Turn

the

them

the

OYSTERS

two

and

butter;

These

Fill
in

EAR

it hardens

as

of the

knife

off

boiling water;

MOCK

center

of

THE
into

water,

CORN

back

them

Put

silk.

of pepper,

salt| a dash

ON

CORN

the

pint of the

shape.

for

oven

an

Ta'.ce

mixture.

butter.

Place

crumbs.

in

soft breadcrumbs,

it to the

melted

it with

with

tops

add

center, and

and

meat,

center.

Fill them

draiu.

to

or

the

slightly.

salt the

not

the

chicken,

the

of

portion

upside down

let it cook

very

and

through

with

and

top

moisten

lose

to

71.
Cut

and

and

70.

to

from

sprinkle the

long

so

the
them

turn

taken

they will brown

so

and

pepper,

full,and

of water;

but

from

out

ONIONS

equal parts of minced

tlie onion

salt

heaping

with

of

fine

it with

onions

Scoop

minutes,

stuffing made

SPANISH

STUFFED

69.

"7

then

add

corn,

stir them
little

cream

SUCCOTASH
cut

from

the

ear,

and

lightly together, and

if convenient;

any
season

kind
with

of

lieans; boll
butter, salt,

9B

THE

75.

the

Gut

leaves,
the

and

into

well,

and

on

the

and

with

well,

napkin.

them

9oil

Or

sauce.

served

base

of

the

which

are

leaves

with

whitCi

only

and

same

and

one

ready

to

of

cup

yams

large

few

in

minutes

out

them

Put

easily;

drain

knife

sharp

Hollandaise

or

into

sauce.

the

bottoms

with

B^hamel

into

or

divide

and

artichoke

good

it

bottoms

shape.

Hollandaise
into

quarters.

be

procured,

can

dry

to

15

)^

to

and

78.

YAMS

hour.

and

boil

They

only,

little

in

pat

}i

saucepan

when

and

hour,

pepper.

then

minutes,

pat

85

minutes.

to

bake,

for

longer

thoroughly

be

must

with

20

baked

pods,
gently

Cook

boiled

be

may

to

the

sprinkle

first

be

they

or

minutes

salt"

of

butter

should

of

quart

one

teaspoon
of

lump

OKRA

of

ends

yams

about

need

the

iiiid

water

sized

require
size

off

cut

put

serve

Medium
for-

pall

out

good.

very

Wash

are

bottom,

Canned

Tt,

wiih

drain.

Take

eatable.

Serve

tljte

to

way.

to

with

cut

B6chamel|

Trim

tender.

close

be

bottom

BOTTOMS

choke.

until

leaves

the

serve

should

leaves

leaves

the

hardest

opening.

an

down

upside

until

or

the

remove

leaving

place

ARTICHOKE

water

the

cut

and

Cook,

salted

in

and

They

and

the

all

leaves;
across,

hour,

an

76.

Remove

the

straight

ones

half

quarters,

bottom

top

for

ARTICHOKES

even

Wasli

water

serve

or

The

the

choke.

or

boiling

halves

off

cut

inside,

off

stems

BOOK

COOK

ANGLO-CHINESE

cooked

oven

Small
while

they

or

in

are

the
not

palatable.

79.

Grate
floor

10

and

water

pinch

WATER

chedtnuts,
of

salt.

CHESTNUTS

then

Fry

stir
in

into

Crisco

batter

or

butter.

made

of

egg,

spoon
table-

ICO

}i
of

farina,

cup

onion

the

boiling

beaten
dish.

then

crumbs,
beaten
hot

fat

on

napkin,

or

into

balls

to

egg

used

in

and

cold

uniform

size.

crumbs,

and

boiled
Roll

in

in

hot

fry

used,
the

it will

so

it will

so

have

FRIED

they

be

may

should

Iiave

time

or

game,

as

in

balls

the

in

water,

them

are

frying.
dieb.

pretty

Any
Serve

thick, then

into

dip them

sides, or

pieces
in egg

of

and

each

into

Cut

sides.

dish

with

or

mush

the

day before

flour, and

and

without

with

straight
it is to be

thick, an(] have

fry in hot

sauted

served

is good

It

dish

pieces }i inch

flour, and

in

or

-tin

it in

in egg

one

then

bread

the

Make

both

on

MUSH

CORN

harden.

milk,

in

crust

breakfast

to

Roll

rolled
a

both

on

mush

slices.

even

pieces uniform.

inch

slices

saut^

cornmeal

in

cut

break

in

fat.

6.

sides,

of

Fry

sure

vtsry

balls

HOMINY

into

flour,and

well-boiled

Pour

Be

to

on

dish.

FRIED

hominy

tablespoon

will
a

it

roll the

crumbs.

color.

make

juice, and

pour

egg;

one

white

they

or

They

way.

meat

again

crumbs,

this

with
in

light amber

the

cook

the

into

stiffness, or

to

onion

in diameter;

yolk

and

cook

thirty

to

twenty

cayenne^

to

inch

one

and

white

5.
Cut

drops

stirring it

salt, and

the

and

for

before

milk

the

add

mix,

to

or

with

add

then

well

garnish

to

little cold

break),

to

be

can

of cayenne,

boiler

double

smooth;

(the

minute,

coated

cereals

it

egg

one

completely
cold

Stir

enough

for

be

in

evaporated,

roll

in

only

will

egg.

cold

When

with

farina

lias

of

yolk

furina

and

it

so

milk

Dash

ealt.

teaspoon

of 1 egg.

the

milk,

the

milk^ H

cups

milk

Wet

minutes.

until

Yolk

juice.

Cook

BALLS

FARINA

4.

BOOK

COOK

ANGLO-CHINESE

THE

as

fat;

or

batter.

They

vegetable

with

in

syrup.

MACARONI
GENERAL

7.
The
color.

best

It

is

seasoning

to

boiled

be

bunch,
and

can

when
hot
on

of

or

cream,

and
be

of

good

in

turned

cloth.

and

pour

into

to

on

be

circle

cold

in

until
water

mixed

with

water.

the

saucepan.

they

lose

cheese,
When

for

few

hold

They

form.

minutes;

and

clear

cooked

when

timbales,

for

hot

and

combination.

good

into

grain

fine, close

only,

used

gradually

cooked

not

has

water

make

pieces

them

and

It is generally

sauces

long

lower

is smooth,
flour

sauce.

Bechamel

tender, and
water,

macaroni

made

DIRECTIONS

but

tomato,
is

pieces

quickly

They

must

be

When

done

drain

then

tlie

macaroni

the

will

yellow

needs

lay them

in

soften,

removed
o"f

the

Btraight

FOODS

FARINACEOUS

SPAGHETTI

8.

Spaghetti

is

small

and

101

delicate

more

of

form

It is boiled

macaroni.

How

th9

in

tender

until

salted

Take
served.

the

with

and

minutes,

15

it into

Turn

the

into

put

mncfrjni.

dish

sauces

browned.

the

drain;

then

and

milk,

bake

of melted

more

or

the

until

it

is

boiling
soft.

seasoning

milk

is absorbed

should

to

pudding-

it

liked,

the

butter

be

to

adhering

into

cheese

is

perfectly

from

put

If much

it

salted

is

macaruni

layers, alternating

two

tablespoon

to

macaroni

tlie

cheese.

which

it into

Pat

Ion}?.

uhtil

or

grated

it with

Cover

disli in

garnish.

good

fill the

prevent

to

colander

in

half

ma\es

CHEESE

3 inches

to

frequently

bntteri salt, and

with

top

pieces 2^

to

saucepan

bottom.

dish

12

will

as

It

WITH

MACARONI,

macaroni

it into

boil

water, and

nsually left long.

is

BAKED

much

as

Break

Shake

and

macaroni|

as

9.

be

cheese

with

MTVt

same

the

is combined

and

water

n"ay

with

the

and
used

be

the

to

pound of macaroni.
MACARONI

10.
Boil

the

it to

return

until the

the

Boil

dish

or

as

white

makes

and

mix

until

toss

"or

until

macaroni.
macaroni
mix

MACARONI

Toss

Serve

the

over

at

fire

before

once

is often

hked;

the

former

liquid.

OR

it with

they

OTHER

drain

above;

tomato

SAUCES

it

in

mixed

colander;

with

sauce,

well

are

WITH

with

macaroni

brown

or

good

the

cream

in

; serve

then
eauce

vegetable

into
Do

with

over

it

is

grated
cheese
it the

MEAT

chicken

or

should

meat

and

meat,

any

minced

be

moisten

fine.

very

This

dish.

macaroni

When

MINCED

minced

The

sauce.

luncheon

it is tender.

lightlythe

and poor

cheese

TOMATO

MACARONI

13.
Put

melted.

then

colander;

grated cheese.

Swiss

directed

as

sauce;

boiled

Mix

in

it

garnish.

12.

with

and

becomes

latter

saucepan,

Bechamel

with

Drain

cheese

of

WITH

macaroni

the

it to

return

the

MACARONI

11.

the

and

Parniesan

melted;

strings when

above.

butter

and

GRATIN

harden.

to

of

mixture

with

is absorbed

time

has

directed

as

saucepan

butter

the cheese

or

macaroni

the

AU

salted

not

let the

water

drain

off

cooked,

cheese
with

macaroni.

following eaace.

boil

Serve

water^

Gmydre
Turn
at

cook

it 12

violently,as

all the

and

(Parmesan
the

and

boiling water,

the

15

minutes,

this breaks

and

mixed).

it into

once.

to

hot

cover

With

the
2

tlie
hot
forks

serving-dish,

to

THE

102

14.

SAUCE

ANGLO-CHINESE

No.

1 FOR

COOK

BOOK

AND

RISSOTTO,

FOR

MACARONI,
POLENTA

FOR
*

Put

into

chopped
3

fine and

tablespoons

beef

half

of

clove
in

water

al jo,

Add,

extract.

1)4

eaucepan

of

tableapoons

which
3

the

macaroni

soaked

or

until

Cook

garlic.

Add

butter.
all

small

b(tiled,and

wus

and

mushrooms,

of

teaspoon

let it

add

then

browned;

are

onion

for

simmer

5-

minutes.
This
The

bought

of

amount
mushrooms

mushrooms,
minutes

to

for

use

Make
cup

sauce

chopped

round

of

roasting

garlic, and

the

After

lardoons

is

roasted,

beef

best,

be

can

the

after

fresh

than

longer

cooked

be

not

which

cepe?*,

the

are

MACARONI

for No.
and

SAUCE

few

They

should

FOR

beef,

an

dried

the

are

""

flavor.

directed

16.
When

They

SAUCE

ns

reci|^

of macaroni.

pound

groceries.

sauces.

best

15.

of

this

Italian

at

give their

to

in

given

by the pound

enouj^h for

is

sauce

upper

round

of

poik.
the

turn

of

of

NO.
stick

beef

extract

from

the

into

it well

Sprinkle

juice

beef

tomatoes.

MACARONI

FOR

using in place of the

1,

cup

No.

it 6

cloves,
salt

with
over

pan

and

pepper.

and

macaroni

the

of

clove

cheeae.
17.
Make
it in

Cut

cornmeal

slices

mush;

leave

or

it in

POLENTA

)x"il it for

piece.

Pour

one

rioe

the
mixed
the
sauce

and

water

grated

No.

it

steam

dry

Parmesan

and

softer.ed, then

has

cheese

tender,

until

it

over

No.

sauce

and

hard.

given above.

RISSOTTO

18.
Boil

it is firm

long time, until

but

not

add, while

then

Swiss

cheese.

it into

put

When

soft.

the
rice

the

the

hot

is still

them

Turn

rioe

is

done,

drain

on

the

fire, some

together

serving-dish,

and

off

lightly until
with

cover

given above.

CEREALS
19.
Oatmeal

requires
rule

is to

ground

before

partly cooked
variest and

is

put

cooked
a

cup

to

PORRIDGE

in dififerent

they

it is better

to be

OATMEAL

put

are

observe

until
of meal

very

into

up
the

grades of
for

sale; therefore

directions

soft, but
quart

coarseness,

should
of

given
not

salted

on

be

and
the
the

branda

some

time

for

packages.

mushy.

boiling water,

The

are

cooking
Oatmeal

ordinary

(a teaspooa

FARINACEOUS

the

let

and

ealt),

o!

enough

turned

be

can

into

fancy

make

run

is

then

soft;

It

the

It

should

in

that

be

is

better

served

cups

and

cool,

to

way.

then

will

of

salt;

uncovered
hot

to

the

time

to

milk;
right

when

it

until

the

and

cover

time

while

it is

and

served

water

until

cook

consistency.

add

boils

nearly

the

wheat

be

should

It

but

cooking,

c^P

is

quite

with

care

grains.
turned

be

may

from

consistency.

right

let the

WHEAT

of

cook

carefully

it

break

to

not

and

and

.cover

keep

to

dish.

cook

cups

the

well

is

It

remove

small

teaspoon

it

time.

spoon.

into

or

"^

let
three

uncover

Stir

moist

add

then

evaporated;

the

CRACKED

water

and

then

summer

ornamental

an

of

cups

wheat,

cracked

of

to

in

103

required

the

and

molds

20.

Add

ie of
from

cold,

very

the

is cooked,

oatmeal

not

good

and

form

the

hold

is

boiler

oatmeal
the

but

drop

to

Oatmeal

the

until

evaporate

moist

double

in

until

covered

pan

moistnre

It

it cook

FOODS

into

molds

harden^

to

cold

with

and

sugar

milk.

CORNMEAL

21.

stirring

water,
mix
it

into

slowly

This
or

with

eides
and

and

saut^-pan,
be

may

cold

with

eaten

22.

Into

the
salt.

the

is boiling,

boil
lower

water

for

part

few
of

the

boiler

can

for

with

dish,

vegetable

and

and

browned

stantly.
con-

sugar,

both

on

as

breakfast

of

hot

water

or

turn

stirring

butter

with

slices

or

and

salt

hour,

an

milky

into

cut

half

longer;

dish,

syrup.

OATMEAL

slowly

moments^

hot,
be

much
of

teaspoon

salted

boiling

rapidly

preferably

and
cook

or

as

of

OR

directly

Place

teaspoon

used

part

upper

it

hour,

milk

water;

cold

eaten

When

syrup.

in

be

may

boiling

of

quart

]4

of

pint

into

cornmeal

for

Cook

with

of

pint

time.

the

all

cornmeal

the

hand

the

with

Sprinkle

MUSH

stir

stirring
and

cook

boiler

double

into

it

flame

at

least

cups
or

rolled

cup

occasionally,
for

put

the

over

OATS

ROLLED

then
1

hour,

set

with

coals,

oats.

Let

the

hot

water

over

preferably

wlien

and

hot

mixture

hours.

in

the

Chapter

EGGS

VII

AND

CHEESE

EGGS
GENERAL

1.
There
eg:g.

is

them,

value

make

rightly

the

principal

cookiu)";

cooked

may

be

varied

in

extent,

can

is

The

and

will

which
preserve

gum

or

end,

feci

an

wax.

will

elements

and

in

kept
them

immerse

of

in

heat

slow

gives

soft

egg,
results.

satisfactory
then

be

minutes.

Tlien

peeled

then

be

thin

knife

but

for

roll
off

dark

cutting

hard,

When

leaving

them,

so

on

the

the

to

boil

done,
the

table

surface

pieces

will

not

creamy,
No.

recipe

lightly

them

albumen

difficult

eggs

air,
To
of

coating

decomposing
the

on

preservinpj

them

EGGS

the

is

time

with

standing

of

have

specks.

with
and

bright

will

filled

packed
way

hard-

lime.

of

BOILED

to

dark

entering

eggs

them,

garniahings.

held

shells

be

Another

solution

hence

from

should

place.

have

mealy.

easily,

air

menu

space

of

one

poached,

contain

the

of

of

substance

also
of

pores

egg.

the

hold

methods

and

when

leaving
will

It

the

They

saturated

have

To

and

dry

the

shell,

the

of

part

with

and

They

presenting

sauces

served

fresh

etc., each

of

way

the

water,

prevent

cool,

required,

is

old,

the

the

should

eggs

in

them

original

giving

new

be

can

omelets.

stop

to

This

by

water.

on

necessary

mostly

sink

If
of

float

to

easily-digested
have

poaching,

ways,

always

with

heavy,

pores

of

cooking

of

household.
the

baking^

sauces

also

yolk.

the

it is

Soft-boiled

will

boil

to

ways

and
To

simplest

although

number

that
and

2.

this,

be

it

many

food.

of

the

boiling^

attained

the

nutritious,

and

securing

are

round

of

dish,
to

thus

egg.-?,

it

cause

nitrogenous

small

an

should

clear

eg";s

or

to

if

even

serve,

articles

power

understood

throujih

evaporated

the

indefinite

varieties

useful

limited

and

egg

show

.ight,

be
in

eggs

concentrated,

most

breakfast

scrambled

fresh

the

within

as

generally

not

boiled,

is

place

if desired.

is

everything,

which

highly

of

one

them

unlimited

the

doing

purposes

as

them

and

these

of

variety

their

food,

fat

of

way

Emerson,

"

The

It

best

DIRECTIONS

is

place
to

be

No.

minutes.

25

them
crush

in
the

cold

and

smooth.

The

Use

gives
yolks
for

water

shells,

white.

and

clean

obtain
No.

exactly.

for

smooth

To

recommended.

determine
them

hard.

which
a

15
can

sharp,

1.

Sllirrt-.!

Hggs

Ehk.

I.

I'Aurore.

liiv.

Y(,if,K

,NJ-VV

IfuBUC

tlHKA.R\

OK,

LAiNVX

A':"

"

At

106

A^*GLO-"HIKES"

THE

POACHED

8.
Add
th)R

Place

in

nnbroken
for

daah

inn

salt

deep

yolk.

two

of

This

tea.

in

dish

is

the

in

them

on

bntter

at

one

eggs*

safficient

little

to

blacken

both

sides

the

nnd

the

add

into

clean

babble,
begin

to

in the

Crm

only,

allowed
varied

the

extra

material

with

should
the

tomatoes

added

makes

left

with

will

over

the

serve

and

croutons

practice

some

pointed

difficult
11 to

times

have

but

scour

it

to

give it

being

very

they
they

finish the

to

should

They

is not

batter

be

may

eggs

from

The

fire, and

the
of

teaspoon

parsley,
pnrde

little

required.

of

veal, ham,

chicken,
luncheon

good

to

thing desired.

other

little is

til

an

stir until

8cramble"l

minced

it makes

be^ns

fire

the

change.

Witli

it

to

is taken

simple

Pat

sufficient

be

any

pan

of pepper.

overcooked.

color.

for

smooth
with

extra

FRENCH

have

to

smooth

kept

it clean

rub

dry salt

one

and

as

continne

dish.

Any

Garnish

tlie

to*

OMELET
of

prepare

any

is

right sha|)e (which

it soft
like

texture

fry

4 eggs

slow

cooking.

combination.

it the

cndd),

make

to

the

pur|X):?e,

over

will

them

finished

has

PLAIN

first essential

The

and

To

When

i)erfectly clean, and

with

when

niojit difficult

pve

surface,

perfect.

pan,

to

the

at

browned

\"

is the

omch't

not

parsley.

11.
An

is

tarn

them.

dash

batter.

pan

bright clean

flweetbreads,

or

of

of their
is

flavor

good

of the

pan
a

good

bacon, mushrooms,

pieces

the

it

salt, and

fire and

the

he:it

danger

added

until
a

hard,

break

to

constantly

from

by mixing

be

egg

fine, gives

dish

If

of

teaspoon

them

The

be

not

omelets,

as

same

chopped

fried

stir

burn, they will have

to

stirred

and

hard.

not

heat

tarn

EGGS

tublespoon

them

will

let cook

bubbleSf

the

wanted

are

eggs

it

where

pan

fork, just enough

half

remove

there

the

keep

half

one

right consistency.
and

and

whole

invalid.

an

When

frying-pan.

SCRAMBLED

one

eggf*f

then

set;

cooking,
be

milk,

frying-pan

turn

of the

are

of

tablespoons

to

egg

the

center
cover

froth,

EGGS

If the

lightly with

eggs

the

boiling water;
an

it to

whip

pancake.

lOL
Beat

in

place

serve

clean

butter.

like

to

FRIED

in

time,

of

and

egg

an

and

pan

way

9.
Place

good

of

cap,

No.

white

or

eancer

the

Sat

EGG

the

to

BOOK

COOK

is

to

scrambled

have

omelet
this

use

with

alone.
salt

pan

The

and
Before

clean

used

for

French

vinegar
using

it

and

eggs,

in

high

give

to

perfectly

in

dry cloth.

smoothness.

inside,

the

to

and

the

not

It

have

scour

slightly

everything
It is

pan.

purposes;

wash

and

center

the

it stick-?,and
pan

requires

smooth,

smooth

other
do

when

dish.

pgj?

so

it is

omeletat other

it well

with

107

1SC3C39

It

better

18

than

more

is twelve

mle

The

used

be

may

Put

in

brown;

in

or

the

press

This

under.

side, slip

it cook

little

add

hot

dish

place;

let it

the

turn

it into

press

with

beginning
healed,

pan,

parsley
cook

to

and

good

the

1.

No.

2.

the

around
is used.

3.

No.

4.

very

No.
with

5.

other

few

6.

turning

Beat

yolks with

brown.

Let

Turn

run

over

in

the

with

the

right

the

dirh

is

top.

mu^h

the

on

fauco

dish

if that

rooms,

Chop
egg
a

sauce

cooked

la

BEATEN

yolks and
and

the

and

same

plain
meat

tlie

butter.

spread

plain omelet,

seasoned.

Asparagus

or

way.
omelet
be

may

with

ham,

used

in

fine,

chopped

tho

way.

same

OMELET
of 3 eggs

whites

tablespoon

)4 teaspoon

of

the

bottom

sides

mixture,

turning

tarragon

When

cooking.

d' hotel

nuiltre

cooked

the

Spread
other

mixture

egg

surface.

before

Before

in

used

the

parsley, chivep, chervil, and

mixture

little

tomatoes

with

parsley
the

Put

egg

l)efore

ready

while

fine, over

chopped

brown

not

Tomatoes.

be

pepper

whites.

do

it

or

light the

salt and

it

Any

Place

OMELET

chopped

the

Ham.

it.

very

wliipped

pan.

With

"

and

or

may

right

not

croutons.

over

peas

green

Let

if necessary.

ends

being kept

mushroom

or

top

Herbes.

Peas

vegetable

No.

before

With

"

the

with

out, rub

THE

Bechamel

Mix

omelet,

them

is turned

omelet

the

Mix

OF

is

everything

parsley, chopped

pointed

Fines

^Aux

"

fine.

little

omelet.

the

not

the

on

pan

center.

will fall in the

on

Have

bear

surface

lift the

omelet.

the

omelet

it under

once.

VARIATIONS

with

the

so

the

run

found.

sprinkle

Qreen

"

cooking

before

any

omelet;

at

it will

as

tomato,

Garnish

No.

it

Turn

"

eliglitiycolor

together

serve

garnishing

Sprinkle

"

and

and

part

color

if the

in

bottom

the

to

not

surface

make

top,

on^elet

out, and

run

but

pan,

the

to

of

milk

of

uncooked

the

on

roll the

shape, doubling

and

12.
Ko.

them

omelet,

an

has

not

them.

scorching.

not

cooked

to

not

dash

teaspoon

the

run

as

salt, a

the

sides, letting the

so

break

to

but

over

break

yet quite soft

under

run

fork

n"ing

one,

of

hot,

top may

carefully

that

egg

any

butter, and

over

Garnish

under,

to set

moment

and

bits.
and

evenly

begiiming

cooked, but

is

egg

teaspoon

run

the

the

the

in

done

half
small

or

from

from

just enough

heated

knife

large

one

eggs

into

let it

egg

away

knife

the

the

evenly

and

With

so

be

the

broken

pan

than

the

add

eggs

butter

eggs.

egg

must

When

uneven.
one

the

places quickly,

cook,

the

of

teaspoon

turn

several

not.

or

half

Beat

one.

of batter

Have

omelets

small

three

To

beats.

}4 teaspoon

and

pepper,

for each

4 eggs

or

several

make

to

and

of

butter

spread

of
it

milk;
in
the

Season

separately.

fold

then
hot

pan,

lightly and

frying
but

do

evenly

in

the

lightly
omelet

or

not
over

let

it

the

108

ANGLO-CHINESE

THE

and

pan,

let it cook

place it in the

used

the

about

oven

it once^

fold

hard;

not

same

add

omelet

the

to

augar

the

diah

although

each

an

one

Place

glaze.

and

Care

meat,
bilked

When

thin

done,

top, and

forcemeat

cream

in

with

which

dishes

Bechamel

well

fine,
a

powder
of

teaspoon

ahake
all

that

the

molds
oven

Serve

so

in

eight

no

them

under

each

good

laucheon

on

in

bubblea

of

ten
a

Hat

form.

diah.

dish

Thia

ia

of

pan

will give
oven,

of the

top

or

in

in

pur^e

the

mushrooms^
the

way

with

dropped

the

in

the

over
**

and

W^hen

oven.

ia turned

le plat"

or

eame

dishes

then

water

*'aur

egga

kidneys,
miroir."

au

in

dishes

into

cut

by sprinkling

eggs

tomato

"

cocotte

EGGS

mold^
each

mold,

and

an

held,
tho

with

firm

apoou

simple

it

they

top

of

the

make

and

poach

way

and

in

etand, but

of preparing

it of

or

eggSi

Place

the

moderate

not

from

uneven

butter.

them,

white. Bechamel,

and

free

to

holca

and

to

hand

in slowly

it go

aalt

very

thia, place

the

table

with

enough

do

To

with

letting

egg,

aa

on

parsley

some

it.
it

cover

atrike

covering

until

with

molds

mold

be

half

very

molds; chop

buttered

or

timbale

Sprinkle

water,

minutes,

the

buttered

will

egg.

hot

baste

Polignac)

la

the

the
into

Break

cooked

pan
to

parsley
invert

air

the

in

inaide

then

ia loose.

aide

aurface

the

well;

it

the

of

yolka.

the

then

"egga

by lining the

varied

MOLDED

individual

some

into

baked.

(A
Butter

top;

stewed

chicken,

pot-shaped

Serve

are

15.

and

ham,

meat,

sauce

parsley.

they

in

on

the

ham,

varied

be

may

be

may

the

from

on

called

are

chopped

minced

or

the

or

sprinkled

dishes

the

These

on

large dish^

broiled

on

little

in

in

way

things,

they

little

minute

break

Thia

them

uaed,

eggs.

placed

baked

^^cocottes."

little

is added
When

butter.

remove

for

this

other

or

not

will be greatest

appeara

the

diahea;

but

little hot

them

in

dishes,

by standing

poached

and

individual

etc.

of

layer

and

pur^e,

called

are

with

dry

to

once.

generally

are

the

whiteay

heat

the

glaze

dishea

Butter

the

on

ao

together

cutter,

egg

aalt

stand

not

tomato

the

pur^e,

they

used

biscuit

in

disli before
tomato

aa

cooked

egga

with

minced

be

must

Several
circles

soon

at

aweet

china

will do.

baking
the

thinga^

Fot

Cocotte)

oven

sufficiently cooked,

if not

range.

As

the

while

times

yolks several

them

of

ahelf

the

on

Serve

Miroir

egga

it

be

may

other

EGGS

Aa

little

with

pepper.

several

aprinkle

egg;

them

the

in

holding

the

bat

throughi

omelet

Thia

turning

then

bottom;

ia cooked

egg

diah.

before

plat) individual

le

(aur

the

the

on

combination

SHIRRED

dish

thia

For

in

omit

le Plat

crast

hot

omelet

and

yolks,
14.

(Sur

until

or

onto

omelet

on

BOOK

light

very

it

turn

French

uaed

ao

minutea,

and

tho

aa

anything

Spread

it forma

antil

COOK

very

tomato

and

hard.
sauce

makes

EGGS

16.

Mince
raw

timb.i]e

molds
of each

center

directed
the

for

serving

of

each

ham

is not
tl.e

in

one,

eggs

; turn

letting

eggs

ron

Garnish

eiglit

oven

it, and

and

over,

EGGS

toasted

white

pat

parsley.

to

or

miiuites,

ten

sauce

them,

as

the

other

the

in

egg

Bechamel

spoon

Any

battered

an

of

partly mask

with

each

piece

paste,

seasoned

well, and

as

sauce

top
the

of

color

meat

on

the

on

be

may

in

the

of

used

oven

ham

minute,

one

stock

in

yolk

for

them

with

firdt

fine,

very

the

Cover

sance.

the

1,

Lancheon)

chopped

each

of

center

just long enough

or

No.

lightly

white

or

paste, and

receipt

Entree

tongue

or

raw

in

spread

Dish)

anchovy

directed

as

with

place

egg;

for

with

them

them;

of

moistened

(A Sapper

(An

toast

layer

little

spread

ANCHOVY

and

with

white

whipped

them

WITH

TOAST

prepared

ejig

circles

then

ANCHOVY

circles:

poachci

into

anchovy

with

into

EGGS

bread

Cut

ON

bread

POACUED

Bake

it

the

onto

Brealc

snd

ennce

individual

Line

paste.

little

wliite

way.

Cut

top

Place

Polignac.

POACnED

on

them

bam

in

with

it

paste.

the

of

EGGS

Moisten

fine.

layer

the

AND

consistent

poach

attractive.

17.

1"

and

dish

same

place

thin

with

HAM

very

make

to

" la

one,

ham

boiled

some

jnst enongh

egg,

MOLDED

\0^

one-

heat

well

to

the

egg.

POACHED

19.

bread

Cut

like

form

French

way

patty

3i inch

through

the

seasoned

poached

good

as

have

it is
thick

ragged
partly
"

thing
and

strainer, and

between

space

any

ends

them.

of

cooled,

coating.

remove

in

hot

fat

pur^e, and

When

EGGS

the
to

an

place

on

smaller

leaving

center,

fi 1 the

amber

color;

the

top of ench

on

dish,

to

just firm

When

white,

it

pour
it

enough

wipe

with

ie cold

are

them

in

bold

of

trim

cold

dry.
over

well

egg

the

iet| trim

crcqnette

Lift

shape.

inverted

an

particularly

style using

them,

Make

is

inside

French

bottom

spoon

and

soft

eggs

to

the

on

they

and

the

and

luncheon,

having

for

tliem

place

for

Poach

get

VILLEROI

LA

entree

an

as

mysterious

round

them
on

as

difficult

seems

well

and

With

egg.

is served

dish

circles.

into

bread,

tomato

20.
This

then

thick,

them

Fry

case.

well

with

centers
a

half

cnt

catter

slices

into

TOMATO

WITH

EGG

them
pan,

carefully
Villeroi

eggs.

each

sauce.

It should
egg

care

to

fully
care-

leaving

removing
When
form

neatly again,

no

catting away

the

of

any

wliite

crninbe, grated

mixed

with

crumbs.
into
the

with

into

dish

cover

in

then

serve,

each

on

with

fat to

mixed

with

the

or

take

plate, using

stock; place

the

Batter

Place

flat

AUemande
melt

and

cheese,

and

Take

)4 inch

them

and

turn

dot

it with

to

heat,

into

bnt

Parme3an

lightly brown

in
the

over

served

Have

sance

this

in

the

di^h

mashed

the

the

hot, and

pnt

them

with

chop

the

whit)
an

brend

Itot water.

using
add

one

cup

cliopiM3l whites, and

the

slices of toast, and

yolks evenly

over

the

all

press

cover

pieces,

with
the
so

hot

to

oven

at

they look

the

] our

sprinkle

and

when

cold

ready
of

if

shells

lengthwise

dish

until

yolk.-),
minutes

variation

good

thedisli;

the

sance,

or

whites

on

the

to

serve.

serving.

TOAST
butter

butter

and

with

tlie moment

When

pepper

Cut

few

cups

the

water

through
of

for

to have

Separate

milk.

top

or

mashed

uncovered,

end

hot

and

toast

the

makes

circle

not

in

each

or

Bechamel

Bechamel

or

oven

cut

one

order

yolks

cream

season

to

in

hard.

tablespoon
of

is

CREAM

the

individual

sauce

together quickly

6 eggs

cheese.

colander.

with

top

in

the

it

whites

pieces;

even

Boil

and

whites,

FaMce,

\ then

into

In

GOLDEN

23.
Cut

with

points of

cut

in

white

hot

served

be

place them

yolks.

keep

way,

the
in

place

serving

and

Place

possible.

as

with

yolks through

Cover

mixed

leaving the

center,

truffles

grated

and

them

well-reduced

may

of

soft

as

crumbs

Cover

the

press

and

This

eighths,

it

L'AURORE

with

butter,

way

thinning

top.

baking-dish.

of

mushrooms

or

the

them

be

cheese.

and

bread

eggs.

the

EGGS

eggs,

brown.

Another

quarters

mnce

bits

not

dish.

the

of

small

C.iopped

desired.

it with

grated

flat

in

sauce

Chopped

once.

style, letting them

poached

dice, mix

into

at

serve

them

Villeroi

and

eggs

with
turned

BOURGUmONNE

the

6 hard-boiled

into

whites

LA

French

22.

the

coating
and

plunge
of

well

just ready

until

spoonful

it

and

care

and

the

it

EGGS

carefully

basket,

Place

from

sauce

baking-dish; sprinkle

sauce

the

the

eggs

wire

with

on

mixed

not

stand

tlie

on

again

moisten
are

handled

breaded

in

color.

left

on

in the

them

on

that

crambs
be

it

spoon

sieve^ and

place it

Lift

adhere.

soft,

some

coarse

knife, and

with

now

time

improves

sauce

eggs

Let
at

sauce

egg

an

will

and

the

Have

pan.

throogli

broad

as

can

delicate

21.
Poach

on

egg,

It

crumbs.

the

ovar

fresh, white

on

BOOK

rabbed

or

egg

beaten
it

rnn

crnmba

completely.

the

place

hot

smoking

an

many

place
it

good shape

as

has

loaf

L'ft

containing

Then

egg.

and

cheese,

the

from

it witli

COOK

that

saace

grated cheese.

Cover

knife

to

ANGLO-CHINESE

THE

Uie

very

the

the

pieces, and

whites

colander
and

mashed

yellow.

Spread

cooked

yolks;
Make

add

tliis mixture

very

together,

thickened

yolks.
Serve

the

sieve.

or

flour

it is well
salt

from

moisten

Sprinkle
hot.

the
on

the

JE)GfGS

U.

Boil
in

tliem

it

Place
in

on

bnt

stir in

then

stock,

be

should

sauce

Wipe

the

in

place

the

hard-boiled

of

sauce

or

be

eggs

with

egg
egg

pieces, and

the

over

and

napkin,

with

pass

with

hard-boiled

fry in
them

and

salt, pepper,

fill the

from

spaces

appearance

of

will stand

firm.

standing,

on

which

dish

the

yolk.

with

covered

27.

Cut

di3h

sauce

to

hard*boiled

cool

made
and

eggs

Stir

mushrooms.

ehopped
white

some

as

directed

stiffen.

Mold

No.

were

raw

raw

the

any

bind

white

of

eggs

in
on

eggs

sauce.

just long enough

cupseason

of

to

the

the

give

eg^:,

heat, and

to

an"l

mixture,
top

on

bottom

two

bread;

the

it

Bound

little slice off the

oven

of the

white

yolks, leaving

to

egg

taken.

mushrooms

other

equal quantity of softened

little

fine.
kind

the

out

yolks,

the

stuffed

Serve
or

rice

the

eggs.

the

the

tomato,

thick.

minced

little

color.

The

colore and

and

in
a

or

until

little of any

Boll

lemon

Take

white

EGG

rnb

top;

milk

very

with

truffles

together.
to

yolks

in the

the

not

meat

it with

with

it

carefully

other

or

EGGS

an

out

Bechamel,

Add

Cut

them

Place

fat

halves.

pardley.

whole

halves

yolks with

the

Take

light

it cook

the

Fill tlie spaces

with

even

STUFFED

in

Chopped

egg.

white.

eggs

Mix

pieces.

shaped

raw

hot

No.

is

moisten

to

sance

Moisten

salt.

and

coated

onion

mixed

strain

rice around

chicken

some

two

28.

Gut

enough

lengthwise.

it

press

and

crumbs^

and

smooth

mixture;

the

in

stuffing if convenient.

the

to

get evenly

Pour

EGGS

little

Let

and

taste,

sauce

and

pepper

add

and

gravy,

added

may

with

to

to

STUFFED

them

salt

onion

little cold

milk.

or

top edge of the

or

in two

stock

the

color, perfectly smooth,

rice.

eggs

with

mixture

the

Season

mix

and

themi

mash

white

chopped

oomstaicli,

with

drop

rioe into

grain is distinct.
of

nnUl
of

dilated

and

in the

outside

25.

Cut

of

pepper

of

nest

cook

tablespoon
and

cops

bri^^it yellow

discoloring the

without

IK

roll them

dry,

eggs

them

slowly

bntter,

each

teaspoon

and

and

boiled

some

that

so

directed

as

Mold

nae.

Place

even

powder

cury

to

csrefdUj

bcnled

warm.

an

clear; add

is

cornstarch

the

of

tablespoon

half

Add

rioe

of

tablespoon

shells

leady

the

keep

to

brown.

not

nntil

Have

shelf

witli

the

warm

neat

tlie hot

CUKUEDBGG8

remove

keep

to

water

sancepan

yellow^
a

hot

hmrd;

eggs

resembling

form

the

n\

so

it

serve

sauce.

CROQUETTES
iuto

them

carefully

into

for croquettes.

Turn

iuto

and

croquettes,

Mix

dice.

quarter-inch

with

well-nducel
the

fry

in

some

Bechamel

mixture
hot

tliem

fat

onto

or
a

cold

112

THE

OTHER

28.

ANGLO-CHINESE

WAYS

OF

COOK

Out

1.

eymmetrically
chicken

on

fill the

rice;

Sprinkle
witli

wiiich

and

replace

dish

in

the

can

be

sent

the

egg

seeds

Set

and

the

them

to

the

has

set.

fill with

cream

soft

in

Take

too

raw

Serve

on

LA

of

the

boiler

into

each

same

disii in

elicie off

Cut

into

or

pan

one

the

oven

for

didh

and

with

raw

egg.

baking-

about

10

brown

Club

in

mixture

eggs

on

covered

toast

enough

boiled

tablespoon
cook

hard,

mixture

frcm

stale

in

oven

until

of

the

each
th(

eg^;

cronstude

p"

ur

ove

immediately.

m'rve

Persons)

well

EGG
and

Servo

salt

scramble;

and

(not

truffli'S hashed

foie gra?.

de

hot.

very

NOIR
and

desired
sauce

add

together,

buttered,

and

BEURRE

of eggs

well

beat

meat

i A.^

to

well

place them
moisten

on

fiat dish.

them.

CUTLETS

yolks chopped

butter, 2 tablespoons
until

poached

cream;

tomato

AU

whites

Six

fiat saucepan

butter

brown

pan

center

fine, and

(For

wich

EGGS

the

out

put

on

thick,

LIVINGSTON

pint of rich

}{ inch

and

chopped

EGGS

fry the numl)er

or

tliem

and

the

REINE

take

of each

truffles

Town

eggs,

then

top

33.

milk,

the

diameter

pint of well-cooked

Dress

Poach

on

Clnb

Town

color;

On

32.

over

skins.

in

place

butter, put them

the

Put

pepper.

Pour

melted

sprinkle with

12

fine).

tiie top

the

butteroil

good

foie gras.

sauce,

add

Drop

into

in

Down

then

Moisten

EGGS

remove

pulp.

table, and

EGGS

31.

and

size;

inches

light-brown

nice

sauce.

Serve

WITH

croustade^,

Dip
are

boiled

sauce.

Make

and

of

Bechamel

cheese.

brown.

to

oven

tomatoes

Down

they

some

grated

STUFFED

30.

bread.

and

of uniform

the

out

cover.

Bechamel

of

made

eauce

ring form

them

over

pour

TOMATOES

the

until

or

giblet

Make

quarter?.

cruuibs

place

tomatoes

take

which

minutes,
or

round

tops, and

into

eggs;

bread

and

29.

Uie

them

over

them

Arrange

browned.

are

Select

lengthwiae.

two

pour

eggfi

the

with

butter,

they

disli, and

with

wliole

melted

in

e^gs

hard-boiled

center

the

Dishes)

gravy.

Cut

2.

flat

turkey

or

No.

hard-boiled

EGGS

HARD-BOILED

SERVING

(Luncheon
No.

BOOK

is thick.

fiour,
Take

egg,

from

very

salt,and

fine.
pepper

fire and

Put

H^t

in double

let it get

cold.

BOOK

COOK

ANGLO-CHINESE

THE

114

CHEESE

Put

into

let it cook

slowly and

milk
the

from

of

cap

cook

grated American
the

and

set

for 20

oven

it at

serve

to

will

cool.

When

the

30

minutes.

Do
do

when

done.

table, or

it will

Split in
and

over

pour

with

spread

form;

or, if

wide;

saat6

them

with
of

dash
the

into

thick

the

oven

into

small

butter;

melted

then

Serve

and
at

roll in

plaoe
a

to

cutter

into

hot

minutes;

do

15

mioates;

directly

before
at

fzom

the

hot

water

then

mustard;

paprica

them

with

to

or

cayenne.

time

very
a

hot

oven

for

few

crescent

1}^ inches
Cover
and

salt, pepper,

place

Or^

cut

French
with

cutter

color.

serve,

hot

little

into

amber

an

to

biscuit

long and

with

sprinkle
the

them

inches

cheese; sprinkle

grated

hot

with

French

creamy.

sides

once

with

spread

strips

cheese;

Serve

in

them

side, cut

one

both

on

minutes

on

in

and

is soft

thick; stamp

little butter

cheese.

once

bake

go

sprinkle with

cheese

bread

triangles;

of cayenne,

cheese.

the

Fifteen
the

and

well-

CANAPES

yi inch

cut
a

lightly

after

not

battered

the

until

and

batter

CHEESE

layer of grated

cayenne.
to soften

bread

dash

in

them

the

until

slices

preferred,

on

(do

it

10

the

fire, and

consistent

moisten

biscuits;

water

layer of grated cheese;

bread

the

on

for

must

and

CHEESE

AND

little melted

oven

cup

Remove

fall.

thick
how

half

3 eggs

mixture

door

souffle, it

piece

and

souffle

and

one

of

it

pudding-dish
oven

flour

cayenne.

yolk

stir into

use,

the

any

and

the

Pour

add

time;

smooth

the

move

stir in the

Replace

open

Like

circles; then, moving

into

it into

not

3.
Cut

ready

not

Bent's

some

beaten

to

each

in

them

Place

two

the

paste

CRACKERS

2.

salt

of mi!k

c^P

cheese.

grated

all the

add

separate).

turn

eggs;

door;

oven

the

and

butter

of

once

the

to

oven

to

the

slam

not

the

or

away

whites

beaten

is melted

floar,H

it is melted

cheese.

Parmesan

or

cheese

long,

too

dish

add, stirring constantly,

tire and

stir until

then

smooth,

till

stir

of

1 cap

when

color), stirring

not

of

tablespoon

3 eggs,

butter;

the

(but

minute

of cayenne,

saucepan

heaping

butter,

salt, dash

of

}4 teaspoon

of

o!

tablespoons

SOUFFLE

CHEESE

1.

them

some

mustard;

dip

salt, pepper,

minutes

in

toasted
in

and

soften

the

teaspoon

dry

to

dish,
.

4
1

mustard,

pound
^

cheese,

teaspoon

}i

RAREBIT

WELSH
cup

ale

salt,slices of

or

beer, dash

No.

cayenne,

toast
,

CHEESE

Grate

season

witli the

salt, and

toast"

in

or

be

mnst

cut

served

at

beaten

yolks of

richer

(more

and

2 eggs,

cheese

the

will

is

fi.

cheese,

lb.

Worcestershire

and

and

mnstard

stir

and

Inncheon

red

when
nntil

salt

poached

hot

be

scant

the

and

it

little

instead
of

If any

nscd.

for

ale

of the

rest

it

and

the

then

toast

on

never

pepper^
for

good

rarebits

slices
Place

stale

SWISS

and

or

with

brown.

with

Serve

one

cup

yi teaspoon

cayenne,
make

inch

each

on

one

of

Cut

length of
the

pan

Serve

heated

so

salt, and

the

it into

they

just before

stripsone

bits
inch

of
wide

dish

down

with

thickly,

over

Beat

sweet

eggs

well.

milk

and

first,then

at

remove

STRAWS

These

of

cup

grated

yolk of
to

one

roll.

Place

them
Bake

contract.

will

straws

then

Place

in

keep

cheese,

Parmesan

egg;

strips, and

narrow

pencil*
will not

it

roll
a

to

on

so

add

eadi

light

and

brown

several

and

in

daySf

press
a

of

water

roll to

piece will be

baking-tin

for

enough

board

dash

the
eadi

moderate

and

should

serving.

9.
Take

CHEESE

of fiour,

salad.

with

cheese

into

cut

hot.

lead

bread

butter,

is full.

dish

Fill the

keep

to

saucer

dish, grate

until

over.

pour

with

thick

spread

baking

paste sufficientlyconsistent

thickness.

size and

RAREBIT

cheese

and

8.
Mix

to

place

and

above,

bread,

and

pepper

Cover

hour.

baker's

squares

witli salt and

sancer

directed

as

layer in buttered

one

layers of bread

season

BUCK

GOLDEN

egg.

sqnares.

on

fails"

the

add

red

sauce,

This

milk

Pour

milk, then

Worcestershire
biscuits.

soda

or

desired.

as

cold

with

wet

cornstarch.

tablespoon

salt,

and

the

milk,

cups

cornstarch

add

creamy,

Serve

Welsh

Four

be

the

nse

be used

may

also

No.

mustard

pepper,

7.

oven.

hot,

dish.

Muke

end

RAREBIT

fine; IH

e.

bake

should

egg

again with

heated

WELSH

chopped

sauce,

saucepan

cheese

add

the

case

very

makes

egg

Milk

slices of

the

onion-jntce,

The

qnickly.

it in

over

Some

of

drops

serving.
so

be

hardens.

few

it

ponr

Place

entirely melted;

it is

most

qnickly

hardening

be

and

Everything

jost before

can

nntil

Stir

pepper,

nnite)^

not

cheese

left,it

ale.

cheese

cheese, in which

fondu

the

cheese.

helping.

second

into

the

added

the

prevents

of alo to melt

of

circles.

or

as

once,

of batter

teaspoon

mustard,

triangles

American

pieces fresh
^

then

the

imall

chafing-dish with

BSQcepan

hot

into

cut

or

115

CHEESE

STRAWS

puff paste; roll them

and

three

inches

to

No.

inch

long; sprinkle

thickness;
them

with

cat

them

grated

into
cheese

ANGLO-CHINESE

THE

116

and

bake;

cheese,

the

or,

doubled

pastry
a"d

overi

be

may

COOK

rolied

then

cat

into

10.

CHEESE

thickness;

inch

to

BOOK

Uien

spread

with

between

strips, leaving tlie cheese

two

Inyers of paste.

Muke
them

toast

in the

of grated

ounces

and

small

some

to

oven

cronstades

delicate

the

Place

clabbered,

over

separated

from

then

strain

enough

of

pan
a

milk

butter,

AV^ork
mold

it into

curd;

One

and

cream,

with

balls

and

little salt

Serve

tlie cheese.

to

in

milk,

it becomes

One

cup

"alt.

Add

milk

to

when

cool

add

the

salt

and

salt

fine,2

tough;

flavor.

good

of

curd

the

couaietent, then

and

grained

to

into

Put

taste.

milk,

sweet

cups

grated

1 cup

of

piece of butter, pinch

li^ht, small

very

to

rice, )^

of

Pieces

placed

in

grated

cheese,

buttered

baking

and

dish

side

over

of

platter and

the
serve

15.
eggs,

beaten

"salt,}^ teaspoon

red

buttered

be

cut

Sprinkle

another
a

coffee

at

once.

CHEESE

pepper,

bread

and

good rich

is

OMELET

1 cup

on

fire and

from

Remove

the

cheese

tablespoons

table, thinly bnttei^ed

and

salted

milk.

add

thick

cheese, and
Cover

four

luncheon

or

tea

and

layer
when

closely and

slowly for }4 hour,

excellent

(For

milk.

the

them

it will simmer

separately,

grated cheese,

CHEESE

if for

as

of

Tiiis

cup

light, then

very

WITH

over

of

cup

where

stove

and

}i

griddle.

salt

layer

2 eggs,

boiling point.

BREAD

should

pan.

milk,

separately

hot

on

to

come

STEAMED

bread

then

let

CHEESE

WITH

sweet

cup

beaten

eggs

Bake

frying

is full pour

and

rice

taste.

PATTIES

RICE

boiled

14.

and

has

whey

become

stir into

whey;

little moist

fine

the

until
will

or

minutes.

20

the

thick|

FONDU

and

dry

beaten

eggs

pepper

it

make

curd

all the

become

to

slowly

the

or

out

CHEESE

crumbs,

cheese,

enough

sixe desired.

la.

hot

oven

it heat

Let

press

salt
until

spoon

of any

bread

cup

chopped

soda

on

melt

to

of 2

mixtnre

tablespoon milk,

one

soared

let it boil,

not

cloth

has

water.

do

12.

pan

witli

centers

and

in batter

CHEESE

which

hot

of

pan

the

it through

it well

and

batter,

COTTAGE

11.

bake

Fill the

again in the

cronstades

tliem

Dip

hot.

very

or

directed.

as

color.

clieese^"^ tablespoon

Plaoe

i)ep[)er.

round

PATTIES

turn

of
the

stand
oa

dish.

pcnoiis)

grated cheese, )i teaspoon

CHEESE

Mix
you

mix.

hot

oven

eggs

after tbey

Add

salt and

in

Take

large marble;

with

pepper

press

(with nuts)

halves

cheese, roll into balls

cream

of English walnats.

CHEESE

BALLS

No.

Nice

sise

to

serve

or
Philadelphiacream
cheese, mix with a little sweet
Roll in
enough, salt and add chopped English walnuts.

moist

balls,and just before serving roll in parsley chopped

served

fine.

very

be

To

salad.

with

CHEESE

18.

BALLS

No.

add a pinch each of salt,

red pepper
Whip white of one egg very stiff,
into little balls. Fry
dry mustard; add sufficient grated cheese to make

and

golden brown, in hot deep lard,and

Melt

rich milk

each, of salt and

then

melted,

stir until

add

let stand

thoroughlyand

of

cup

one

cap

cap

cooked

of thin

cream

or

of grated cheese

ham,

until the whole

hot water

over

tablespoons of flour,and

add

boiling;add

one

salad.

SAVORY

paprika, then

stir constantly until

and

with

once

tablespoons of batter; in it cook

two

teaapoon

at

serve

HAM-AND-CHEESE

19.

No.

Neuchatel

if not

small

as

in very

bake

salad.

Take

milk, and

then

way;

Philadelphia

between

17.

cream

same

BALLS

of

package

one

in

CHEESE

16.

of

thoroaglily beaten,sprinkling in tbe cheese

are

padding dish for 15 minutes.

buttered

117

and

chopped fine;

ia very

hot.

mix

Serve

on

toasted crackers.
20.
Beat
American

SAVORY

}i cup of butter to a cream;

cheese, 6 olives,1 chili pepper

grated^1 tablespoon Worcestershire

2

press into

in good
let become
or
celery,

or

cup

lettuce with

21.

out

milk.

in the

When

tablespoon
with

French

the

oven.
sauce

boilingtill the

onion

all thoroughly together

Mix

soft enough, to hold

be not

of thick cream.

more

crackers, or

Turn

pulledbread

gether
to-

out and

and

crisp

dressing.

BOILED

Prepare

RICE.

boils stir in

cheese

or

toasted

is melted.

cup
a

cup

SAtJCE

CHEESE

plenty of

rice boil rapidly in

I^et the

dry

Serve

needed.

as

lb. grated

tablespoon fine-choppedparsley,

If the mixture

mold.

shape,add

chilled.

gradually beat into it ^

chopped exceedinglyfine,H

sauce,

catsup and salt

tablespoons tomato

and

CHEESE

or

more
or

Serve

more
on

water

until

of white

tender; drain

sauce,

of grated cheese.
the hot rice.

and

using broth

or

Stir without

Chapter

VIII

SAUCES

GENERAL

1.

"

There

The
makes

roux

for

the

flavor

and

of

meat

piquancy.

It

is made

flour.
of

this

To

for

cream

used

melting

by

cream

it makes

to

that

urged

of

if

then,

is the

milk,

or

give

to

lialf

first

very

many

stock
of

couple

made-over

The

and

dishes.

white

of
or

sauce,

half

and

eg"^-yolks

is

milk)

added,

are

with

chicken,

varity

of their

used

most

tablespoon

for

milk

accompany.

many

adding

of

generally

one

for

then

(or

stock

cream

they

and

sauce.

cup)

For
it is the

vinegar

dishes

is used

and

(one

pint

cup

which

of

superiority
of

preparation

the

butter,

entr^,

served.

sugar.

the

good

iCr

or

palatable,

this

and

sauce;

sauce,

them

be

butter,

added

are

to

if

bread,
sweet-

etc.

oysters,
The

Bechamel

ix)ulette

If

sauce.

becomes

it

half

and

improve

with

of

herbs;
it is

colored

not

basis

it is

lemon-juice

is butter

sauce,

is

this

which

little

served

white

To

which

together*

flour

the

vegetables

make

to

when

is added

roux

with

cooked

spices, and

tablespoon

brown.

greatly

sauces

is the

until

sauces

and

made,

upon

learn

to

one

pudding

acceptable

very

are

simple

depend

sauce,

for

with

same,

easily

white

dish

cream;

flour

and

vegetables,

and

of

the

to

meat,

the

basis

are

dishes

dishes

flsh,

The

Sauces

of

is cooked

suited

chicken,

or

for

eggs;

Many

flavor

hunger."

butter

for

If

flour

seasoning

the

is

sauces

the

sauce,

it is

flavor

most

thickening.

or

brown

meats,

of

besides

saaces

many

basis

and

are

DIRECTIONS

cooking

French
which

much

every

in

largely
is

care

will

housekeeper

is

It

given.

attention

give

the

this

to

be

cannot

sauces,

strongly

too

of

branch

important

cooking.
kitchen

Every
other

for

in

sauces,

into

dice

meat,

Spanish
veal

such

an

sauce,
or

flavor

cook
as

white

them

in

stock

fat

or

by

adding

brown

different

turnip,

pork

until

the

the

flavor
instead

stock

and

white

is

then

of

the

parsley,

is

roux,

and

to

the

glaze.

little
is
fried

to

by

made

bay-leaf

vegetables
water

ing
prepar-

stock.

adding

of

unsuitable
in

required

essences

celery,

ends
useful

most

flavor), which

butter,

or

stock

and

specially prepared

(vegetable

and

carrot,

hour,
made

hand

at

Mirepoix

in

odds

from

this

and

obtained

not

made

stock

stockpot,

keeps

onion,

an

frying

simmering

giving
French

the

than

puiposes

sauces,

produce

can

and

combine

cutting
bits

water,

extracted;

of

and
a

vegetables;

119

SAUCES

flRVor

The

in

osed

batter

with

saaoea

the

boiler.

boil?, and
Have

in

sauces

top add

it will

then

become

small

this

In

strainer

If stock
in

it

the

set

or

nsed

long slow

stock

proportion

ol
in

teaspoon

one

the

until

will

to

it

serving.
be

extract, which

of extract

If

flavors.

there

so

one

the

in

just before

sauces

beef

larger

stir it well

milk;

substitute

hand,

preparing

the

blend

this

in the

boils

water

to

Do

strain

and

the

or

In
into

saucepan

when

again.

hand,
at

small

is added.

cooking

more

smooth
at

flour

scalded

little

by frying them

obtained

be

fry vegetables

case

before

will

is not

the

be

boiler,

milk

the

easily

can

ronx,

rise^ to

jars, using

water.

The

them.

in

the
double

Brown

always

lamps

use

water.

butter

vegetables

making

milk,

containing
doable

of

no

comes

of hot

cup

ronx.
"

GLAZE

2.

Glaze

is

richness

them

to

Cor

one

be

Ta'vC

for fowls
of

quart
and

preserve

jar

and

saucepan

and

apply

become

good

white

or

stock

feauoepan

to

like

it with

tablespoon

Roux

is used

together
the

the

draw

liquor
liquor
the

fry

wanted,
the

adding
in which

ROUX

will

to

at

prevent

sauce

few

flour.

teaspoon

flour

the

line

stock, when

boil

in

down
time

some

quarter

one

an

open
in

if closed

it in

double

be

careful

other

the

in
lu

is

stir

color.

it does

this

way

do

in

required
are

If

in

much

are

roux

is

roux

not

sauce,

mixed

with

cooked,

and
of

for

cup

of
If

smooth.

brown
If

the

the

add

one

until

burn.

not

vegetables

making

ingredients

and

by

five minutes,

range,

proportion

flour

other

or

the

tlie

flour,

that

for about

Wlien

the

It is made

etc.

sauces,

flour

of

and

let

flour.

to

and

part
in

not

butter

of

taste.

butter

is used.

more

oily

tablespoon

of butler

thickened

Sauces

time, after

pepper.

give

SAUCES

raw

of onion

slices

Where

of

sauce,

flavor

more

before

butter

better
use

add
the

than

butter

more

it,

those

in

roux.

small
This

forming.
4.

to

sauces

it to

used, heat

giving body

do

but

keep

When

tablespoon

one

slowly,

each

brown,

an

much

are

white

reduce

quickly

It will

FOR

cooler

milk)

or

uncooked

flour.

to

smooth

brush.

lo:jt the

has

will

It

place.

equal quantity

is for white

is

cool

butter;

tablespoon

until

meatB

suppers

added

(or

it, and

clear

paste.

thickening,

saucepan

let it cook

pieces

for

flour

one

roux

than

of

an

(stock
to

is also

of beef

cup).

thick

in

kept

One

until

or

Qlaze

to

for

garnishes

consomme

meat),

one

3.

cooking

be

to

by beiug glased.

glaze:

used

meats

gives

It

flavor.

and

make

To
it is

Gold

in appearance

improved

high-class cooking.

in

used

surface.

polished

and

much

butter,

WHITE

SAUCE

tablespoon flour, 1

cap

milk, H

teaspoon

salt, ^

Pat

let it

the

sauces

and

milk,

is

by adding

also

the

minute,

but

The
the

There

the

ia

butter
does

not

heat

of

frying

to

the

cook

of other

good

as

is

which

leaves,
flavor

the

amoani

of the

other

white

onion,

the

to

slices

and

to

pint,

or

to

in

Boil

sauce

using

liquor.
one

Add

the

pint of

sauce.

then

tlie

cook

flour

until

taste

pasty

one

this

roux

is
milk

this

in
rub

to

boiling milk, bet

The

boiled

intense

long enough

is used

the

as

varied

be

must

pepper

is

made.

sauce

turned

is

saace

the

into

while

milk

basia

suit

to

the

FISH

FOR

the

milk

water

the

fish

of

tablespoons

two

of the

tablespoons

with

water
3

bay*

will

give

cut

into

white

cloves,
This

salt.

In

sauce.

white

of

of white

of

teaspoon

CAPER

SAUCE

(Boiled

Mutton)
4

sauce,

hard-boiled

chopped

of

eggs

parsley.

capers.

SAUCE

Fish

or

Fowls)

liquor until the edges curl.

own

before

tablespoons

OYSTER

in their

oystera }ust

add

sauce,

FISH

BOILED

FOR

SAUCE

oyster-liquor instead
the

and

the

if

them

stir

When

the

and

cups

oysters

remove

t!te egg:

and

raw

tlie milk

after

is added

cooking

making

quickly,

using with

(Boiled
the

of

SAUCE

WHITE

"

Scald

way

when

as

flour

dice, and, if liked"

2 cups

the

smooth

flavor.

7.

Add

sauce

richer

iagredienta.

EGG
2

is in

it

then

of salt

8 peppercorns,

fish

small

or

in

sauce,

6.
To

common

the

changed

fish is boiled.

the

curdle.

will

egg

removes

result

cooks

S.
Make

the

white
instead

made

be

egg

adding

the

used

time,

If the

egg.

of

be

can
a

alowlj,

used.

not

together, and

batter

sauces,

which

bursty
ia

or

at

one

da

perfectly smootii

may

It

one

bot

very

Moat

little before

white

good

pieces*

let it boil,

above.

give

roqalrements

let it cool

stir until

sauce.

an

add

pepper^

sauce.

yolk of

beaten

and

add

miautM,

and

Water

drawn-butter

making

flour

flour

this

fiva

for

ranga

and

salt

diiBculty io making

no

and

this

the

care

directed

aa

with

butter, in small

have

this

oi tba

milk"

it bubbles

When

sauc^paiL

part

from

called

do- not

grains

vhave

slowly,

Season

more

of

of cold

cap

fire and

secret

starch

finds

little

from

pan

for

ona

it is then

in;

acoolar

variations

by adding

the

it to

timey

simple

are

in

BOOK

cooki atirriug con8taBtly"

little thickened.

of

color; draw

all

Btirring
and

floui,and

of

tablMpoon
uot

ol batter
tflibleai^ooa

on"

COOK

ANGLO-CHINISB

THE

1(20

of

milk,

serving.

or

use

One

half
doxen

milk

Make

and

oysters

are

half

oyster-

enough

for

122

boil, stirring constantly until

of

salt, ^

from

the

Place

fire,and

again

let it boil
is

after the

and
truffles,

for

cool

from

with

sauce

eggs

dozen

until

articles
of

amount

witli

of

cup

quite stiff and

stir

is sufficient

teaspoon
remove

cream

elastic.

Do

not

When

thick

The

stock

or

and

to

it

parsley^

Chopped

if desired.

to coat

milk^

or

constantly.

with

diluted

be

sauce

nntmeg;

this sauce,

with
may

and

it is to .coat.

articles

mixed

with"^

cayenne

curdle;

it will

or

the

be

may

This

let thicken

over

coating the

them.

beaten

added,
it

pour

of

4 eggs

yolks of

are

each

dash

Season

thick.

is very

saace
a

fiie, and

mushrooms

left

served

the

the

to

pepper,

add

on

beginning

sauce

of

teaspoon

the

BOOK

COOK

ANGLO-CHINESE

THE

milk,

and

give diluted

villeroi.

eggs

'

HOLLANDAISE

15.

(BoUed
In

of 4 eggs,
of

and

salt, and
and

well,

like

continue

well

dash

of

the

few

then
of hot

let

fish.

be

yolks

teaspoon
mix

water;
the

until

the

from

sauce

fire, and

consistent

and

creamy

is also

It

of hot

cup

Remove

boil.

it

lemon,

constantly

Stir

It should
with

use

one

the

add

butter;

of half

slowly

water.

not

of

cup

juice

add

minutes.
to

sauces

the

then

Do

cream

cold

with

good

It

fish

meats.

or

(For

Covering
Put

tablespoons

of flour.

tablespoons

of chicken

2cups

salt and

with
has

soaked

little

on

add

little

more

be

and

game

stock;

and

dark

smooth,

deeper

galantine
with

made

the

galantine

will be

boned

over

cold

has

the

dishes

perfectly even,

so

when

other

meats,

on
on

the

eggs

just
for

ice

kitchen

gives them

of

to

The

set

with

covering

surface

sauce

beef

decorated

Before

the

It

is used

of

drops

few

suppers.

placed

three

which

elaborately

irregularities

stiff

diluting it with

or

be
for

been

yolks

roux,

with

it is too

running.
of

chaudfroid,

chicken
then

can

fill any

smooth.

browh

obtained

be

They

which

adding

by

by browning

can

ornamental

be

way

is made

chaudfroid
sauce

in this

fire.

poured

little of the

can

the

surface.

truffles, making

given

color

sauce,

even

with

from

meats,

This

bouquet

it

can

the

using it

gelatine.

more

without

well

place

If

little

Season

before

right firmness.
add

Add

time.

gelatine has

the

stiffen

to

gelatine which

of

until

Stir

add

thickened.

ounce,

just begin

the

its

it

one

or

enough,

hold

to

be

of

be

stir all the

it is well

water.

it

let

hard

not

enough

firm

color

removing

before

stock; if

only

yellow

if it will

box,

Cold)

served
it bubbles

; when

brown

not

cold

of

and

sauce,
see

half

cup

but

be

to

are

saucepan

stir until

and

add

half

the

ice to

Put

in

well,

stock,

Then

hour

into

it cook

veal

pepper.

Strain

to

of

whicli

Meats

or

butter

of

Let

or

an

dissolved.

needs

Cliicken

Cold

SAUCE

CHAUDFROID

16.

to

together;

cream.

for

best

rub

saucepan

Caaliflower)

Asparaffas,

cayenne;

thick

stir

to
of

one

beat

it into

set

becomes

is

bowl

or

saucepan

Fish,

is turned

the

meat

8arfac"
over

it

SAUCES

BROWN

17.
Put

saucepan
of

the

on

floor, and
and

stock,
and

claret,

brown

gives

the

at

2}4
butter,

stock

piece parsley,

well

When

add

hot

ready

When

is used

the

as

of

teaspoon

of

cup

place of claret,

In

5 minntes.

tarragon

is

Stir

the

fat

the

of the

brown

them

the

to

range

If

pan;
sauce-

brown;

it into

burn.

sauces,
If too

thick

It

slowly
half hour.

stock

needed.

larger

simmer

another
a

and

all.

in

it will not

Set

let stand

be

not

pepper.

let them

so

herbs, spices, salt, and

strain.

CHAMPAGNE

19.

of
and

and

gelatine will

richest

the

ham,

bay-leaf,

butter

and

saucepan.

side

lean

teaspoon
the

ham,

then

gelatine,

Put

constantly

the

Cover

seasoning, for

or

and

tablespoons

celery,

cloves,

stock.

stock,

it to

off

the

the

of

Sauces)

chopped

and

carrot

vegetables

soaked

skim

tablespoon

cupful

Draw

the

gelatine,

salt, 3

the

Other

tablespoon

brown.

for

used,

basis,

and

ing
by add-

in,

put

for

chopped

chopped

water.

is

This

smoothness.

teaspoon
half

slowly

serve

veal

of

knnckle

to

parsley.

pepper

is made

is

stock

brown

or

with

Season

Seasoning

onion,

add

stir in

Then

2 hours.

the

lemon,

and

let that

and

let cook

containing

one

in

the

flour,

each

mace,

browned

and

pepper,

for

the

add

cup

ESPAGNOLE

chopped

gelatine

hot

when
then

piece

the

Soak

in

tablespoon

of beef

poivrade

sauee

and

thyme

consoram^,

or

flour,1 tablespoon

tablespoons

Add

that

add

then

batter

of

sauce.

tablespoons

time

Cutlets, Croquettes,

cups

brown;

little* thickened.

same

juice of

tablespoon

time.

onion.

18.

(Chops,

become

little

the

Robert

the

bay-leaf,

is

sauce

and

all the

Stir

remove

mustard,

of

teaspoon

also.

sauce,

cloves,

vinegar

it to

Strain

onion

both

them

the

until

SAUCE

chopped

Let

that

brown

the

to

fire.

cook

salt

of

tablespoon

123

made

is used

to

in French
dilute

with

give

cooking

with

stock.

SAUCE

(Ham)
in

Put

bay-leaf,
then

add

teaspoon
of

cup

Let

if convenient.

Any

one

saucepan

white

or

it simmer

for ten

wine

may

used

be

(Baked

tablespoons
chopped
salt,

brown

cups

vinegar,

capers,

teaspoon

dash

tarragon

instead

Roast

tablespoons

chopped

vinegar.

and

and
of

cloves,

peppercorns,
the

over

little mushroom

fire-

liquor

strain.

champagne.

SAUCE
and

for five minutes

sauce,

minutes

of cayenne,

tablespoons

infuse

PIQUANTE

Fish,

stock,

champagne,

of brown

Espagnole

29.

them

I^t

sugar.

of

cup

Broiled

butter,

Meats)
2

tablespoons

tablespoon chopped
pickle,

teaspoon

onion,
sugar,

flour,

tablespoon

)4 teaspoon

the

Fat

cooler

place

the

on

and

the

vinegar, onion,

cayenne,

and

Stir

at

same

Ut

cook

too

two

of

cups

thick

for

dilute

Espagnole

add

the

it with

sauce

through

onions

or

until

mix

strainer,and

(Roast
Mix

together

of
fur

2 hours.

teaspoonful
give

consistency

(Corned
Make

of

it 1

of

the

If

sauoe

No.

sauce

2,

to

butter;

them

press

sieve,

of bread

crumbs

with

them

cream.

of

Beef)

white

soft

This

"*ream

and

milk,

or

ii

add

will

and

let soak

should
in

keep

spoons
table-

and

salt, ^

teaspoon

milk

Enough

sauce

MUSTARD

used

to

place

for

be

cool

of

roux

cayenne,

for 10

tablespoon

onion*] nice, and

it cook

few

teaspoon

one

Mustard,

tablespoon

}^ teaspoon

mustard,

CURRY

Eggs,

(For
a

and

Meats)
of flour.

vinegar,

Add
'dash

salt,1 teaspoon

minutes.

24.

Put

Roasted

butter

French

English

dry

teaspoon

slowly

cook

and

of

tablespoon

one

SAUCE

Broiled

Beef,

stock, 1 tablespoon

cup

sugar,

Let

yinegar.

tarragon

pickle.

the

it to

days,

23.

to

add

sauce.

tablespoons vinegar.
of

then

SAUCE

through

them
2

and

sugar,

it the

several

rub

Then

of brown

Cover

horseradish.

gruted

boil

saucepan

piquante

tablespoon

Boiled

or

tablespoons

in

HORSERADISH

22.

Chops)

cup

For

to

SAUCE

soft

with

the

Draw

pickles.

SOUBISE

(For
Fry

and

capers

21.

heat

to

the

constantly, add

another

pickle and

little water.

add

In

minutes;

five

capers,

minutes

two

let it burn.

not

add

brown

to

stock, stirring

the

for

rapidly

do

begins

minutes.

for ten

sugar

time

the

well, and

becomes

let simmer

and

add

slowly

and

range,

and

it

but

browned,

well

BOOK

when

and

saacepao,

it is

autil

salt

sauce,

in

batter

stir

and

flour,

COOK

ANQLO-OHINESE

THE

124

in

batter

tablespoon

Chicken,

powder

OLIVE

25.

it bubbles
with

mixed

slowly

add

etc.)
When

saucepan.

curry

and

minutes,

SAUCE

2 cups

milk

add

teaspoon

tablespoons

2
or

flour.

Stir

water.

stantly.
con-

SAUCE.

(Ducks)
] dozen

flour,
teaspoon

stoned
1

olives, 1

tablespoon

salt, dash

of pepper.

cup

each

brown
of

stock,

chopped

tablespoon

onion

and

spoon
butter, 1 table-

carrot,

dove,

SAUCES

Pat

the

and

carrot

and

Add

slowly

the

minutes

20

them

in

brown

and

add

the

thick

hour.

an

onion,
epoon

tablespoons butter,
)4

tablespoon

one

and

carrot,

Then

for

slowly

half

consistency.
prevent

of butter

let slightly brown

constantly.

add

the

an

hour

Then

add

Make

of stock

cup

cup

of

cup

handi

at

use

If

water)

of hot

each

of carrot

and

salt, H

cloves, }4 teaspoon

tea-

stir

lemon

-juice,

Let

the

mushrooms

in the

yolk of
the

until

sauce

half

}4

and

half

raw

the

add

one

of

well

can

of mushrooms.

can

of drained
and

heated;

be

may

to

and

of flour;
Cook

of

teaspoon
from

of butter.

the

serve;

and

egg

fire

Stir the

parsley and
the

for

mushrooms,

remove

teaspoon

used

and

quarter

then

of chopped

teaspoon

bouquet

of butter

each

salt

with

rubbed
a

at

time

if necessary.

pepper

tablespoon

teaspoon

egg

piece

ri^ht

to

Mushrooms)

become

one

reduced

and

Cook

pepper.

SAUCE

then

time;

and

(a small

salt and

stirring

five minutes*

soft

are

butter

of liquor from

kitchen

of

teaspoon

of

one

is set; add

egg

tomatoes

Canned

cup

cook

and

and

onion

chopped

the

cloves, bay- leaf, salt

more

using

add

flour

the

MUSHROOM

rouz,

^of

pepper.

hot

one

Entreea)

saucepan

tablespoon

stirring all the

minutes,

and

brown

the

oily line) ; strain; add

an

teaspoon

add

until

or

(Using

in

tomatoes,

27.

is not

boil

strained

the

with

sauce

flour, 1 tablespoon

bay-leaf,

to

piece;

pepper.

Put

add

and

tablespoon

parsley,

tomatoes,

can

olives

for

SAUCE

Croqaettes

Then

one

sauce

to

brown.

little stock.

TOMATO

(Meats,

brown

onion

in

meat

cooked

of extract

it witli

26.

If

olives.

cooked

chopped

clove; let simmer

one

of espagnole

cup

the

let that

the

the

Add

dihite

or,

dilute

and

olives, leaving

jar (one teaspoon

from

f^ets too

sauce

for half

add

and

flour

the

salt, pepper

the

Stone

for 5 minutes;

of beef

then

with

season

it bubbles

when

saucepan;

brown;

strain.

cook

stock,

extract

the

stock;

little water

them

let

and

and

sauce,

in

butter

125

or

parsley

omitted.
This

and

cot

may

and

laid

into

\fe made

leaving

halves

be

may

tlie mushrooms
It

stock

sauce

or

out

served

evenly,

the

kitchen

MAtTRE
(Broiled

jaice, H

tablespoons batter,
teaspoon

same

top side

white

the

up,

dish
around

the

by making

sauce

bouquet

beefsteaks, fowls,

with

The

meat

white

mushrooms

as

etc.

garnish.
using white

roux,
are

sometimes

quarters.

28.

on

salt, H

D'HdTEL
Fiah

and

tablespoon

teaspoon

pepper.

SAUCE

Steaks)

chopped

parsley, 1 tablespoon

lemon

126

ANGLO-CHINESE

THE

Rub

the

batter

fine; then

the

lemon-juice

the

of

heat
the

sauce

and

evenly, and

spread

or

be

in

The

well

as

cool

Lamb)

cold

water, chop
let stand

and

dilute

it

sugar,

and

it very

for

with

hour,

an

cold

stir in

fine.

Dissolve

the

infuse

before

If the

sauce

to

water.

the

mint

chopped

of

milk

and

add

tablespoon

of

the

them
fried

dry but

enough
butter,
crumbs

coarse

crumbs

on

into

the

with

dish

31.

Melt

slowly
before

in

tablespoon

one

add

serving

of

32.

or

granite-ware

press

them

nutmeg
should

or

be

and

saucepan,

through

of

cinnamon,

and

in

mint

strong,

vinegar and

of

dash

the

serve

nutmeg.

and

paprica;

sauce

the
with

of

and

in

pint

remove

butter

of

fire

Season

of pepper

tablespoon
add

the

on

saut^

the

serve

boat.

currant

boil

of red

or

grape

jelly;

remove,

and

add

just

wine.

SAUCE

Porlc)

apples.
with

cover

add

Put

porcelain-lined
tender,

butter,

of

with

until

Boil

teaspoon
used

in

them

water.

When

sweeten.

minute;

one

sherry

of

or

meats

thea

dash

apple

of

sauce

tart.

This
It

ibe

is too

the

it.

thicken

to

of

and

tart

BilARNAISE

Si.

fish.

milk

salt, a dash

APPLE

colander;

mint

Mutton)

Let

six

core

it will

SAUCE

(Qoose
Peel, quarter, and

hot, heat

is scalded

time;

and

butter.

the

vinegar

the

JELLY

tablespoon

one

of

tumbler

one

saucepan

so

vinegar; add

Put

game;

(Qame

This
mixed

serving.

crumbs

the

the

using

Rinse

bread-crumbs.

with

pan

the

If the

using.

When

teaspoon

stirring all

light brown,

half

can

be

Quail, Grouse)

fine

the

of

in

is wanted

brown

not

sliced.

onion

small

onion, and

Put

of

after

SAUCE

(Partridges,
2 cups

oven

color.

meat,

little before

vinegar.

cup

just before

let the

meat.

sugar

BREAD

30.

Sift

sugar;

and

very

fish:

put in the

broiled
a

hot

(Spring

or

its freshness

Soften

SAUCE

meat

be

not

must

by the

parsley chopped

broiled

on

lose

MINT

tablespoon

and

garnishes

as

quickly melted

mint;

bunch

dish

place.

29.

it

will

parsley

BOOK

salt, pepper,

Spread

butter.
the

time

some

add

slowly.

the

spread,

for

kept

creahi

greatly improves

which

sauce,

melt

meat

is

to

COOK

is

is very

very

like

good

sauce

Mayonnaise.

to

use

either

hot

or

cold

with

meats

and

SAUCES

Tolk8

of 4 egKS,

cil, 1 tablespoon
Beat

and
It

stir nntil

the

be

shoald

pur^e

will

the

and

creamy

remove

make

it

of 1 egg,

Let

the

In

oil

first two

or

has

is

the

If

This

is well

chopped

little tomato

boiled

of cayenne,

fish.

salad

1 cup

oil, \%

few

it

With

begins

to

will

care

curdle

time

added

in

right,

more

oil

can

incorporating

the
After

quantities.
lemon-

of

good

pepper

the

curdled

added

ice

If

and

salt

slowly

juice

flavor.

to

the

bring it back.

time

be

of the
the

bit of

small

silver

adding

the

add

the

white

on

gives

Add

sometimes

it is

but

with

any

drops

vinegar

or

some

are

few

yolk, and

water

in

larger

dry mustard.

will

for

keep

be

another

ice

of

the

tarragon

of

take

drops

from

depends

success

thick, alternate

little

plate

soup

make

to

which

in

ice; stir constantly

half

can

beginning

before

the

yolk entirely free

it

little
;

chilled

The

}^ teaspoon

proi^ortions given

in

closed

usually desirable
added

the

to

in

jar

ice-box.

the

make

to

egg,

larger

will

give

is made

by

which

sauce.

more

safe

very

of

yolk

the

using

than

mixture,

and

vine^^ar, but

35.
Just

before

stiff

very

serving

whipped

cream,

36.
Take

leaf

of

some

spinach,

green
lettuce

little

lemon-juice.

then

called

and

hard-boiled

made

quickly

more

drestiug

of

cold

t"" stand

spend

to

that

curdles,

dressing

quantity.

oil.

oil

when

mixture

the

the

sauce

Mayonnaise.

is

and

water

vinegar.

few

sauce;

with

of cracked
the

become

liked, add

is

Have

oil; after

with

vinegar

mustard

The

boiling
and

Mayonnaise.

salt, dash

well

dish

drop
It

of

spoons

dressing

last.

by

first

at

in

spoon.

drop

slowly

of

in

salt, pepper,

tartare

use

thoroughly

it

summer

wooden

add

the

of

be

egg

being mixed

is

dressing

egg;

of

bowl

MAYONNAISE

teaspoon

and

oil

Mayonnaise.

or

to

the

lemon-juice.

teaspoons

fork

add

good

vinegar/

stand

and

salad

tablespoons

cayenne,

tarragon

consistency

34.
Yolk

of

water;

Mayonnaise

red

oil and

of the

gherkins

it

make

tablespoon

thicken;

eggs

olivep, and

capers,

water,

yolks; add

the

salt, dash

"^ teaspoon

hot

127

Ravigote

Express
sauce.

with

egg

seldom
it also

add

the

the

yolk.

raw

above

white

GREEN

summer,

With

this

Lemon-juice

the

dressing

makes

whiter

little softer,

quantity
of

an

Mayonnaise

of

whipped

egg

very

cop

stiff.

MAYONNAISE

such

as

watercress,
the

it

makes

for

MAYONNAISE

to

or

curdles.

WHITE

herbs,
or

recommended

one

juice

Mashed

chervil, tarragon,
and
and

green

pound
add
peas

them

it to
may

chives, parsley,
in

the
be

with

mortar

Mayonnaise.
used

to

give

a
a

It is
color

128

"

THE

id

alflo

fish.

consiete

more

little

ANGLO-CHINESE

vejetable

sufficientlydjep,

but

delicate

sieve

i mix

little

lobster

some

it with

irmine

tomat

RED

if

deeper

shade

Instead

of yolks

the

sauce

chicken

same

together

soft.

It

forms,

to

then

Smooth

To
3

of

by

Or,
of

and

ready

to

through

Use

surface.

it

on

jelly softens
when

on

Keep

It is used

serve.

Place

This

put

stir

cayenne;

liquid.

be

be

polished
to

and

place.

cool

or

(half being tarragon

salt, pepper,
to

oil ; mix

the

of aspic jelly

cup

vinegar

should

also

little

the

meats

for salads

in

of

two

in

arrowroot

and

clear

and

and

with

green

adding

herbs,
them

in

Cold

as

the

vinegar

and

parsley

and

add

good

little onion

capers,

curdle*

Meats)

Mayonnaise

dressing.
a

when

tablespoon

one

of

fine; also the juice expressed

very

in green

fire

cooled, add

smooth;

until

will not

mustard,

gherkins, all chopped

using tarragon
and

(Fish

the

over

little

beat

mixture

This

made

stir it

water;

yolks^ and

tlirec

or

cold

like starch; when

firm

TARTARE

mix

and

ARROWROOT

WITH

both

Ravigote,

or

Tartare

sauce

juice when

chopped

chop

or
can

mixing

be

the

fine, just

very

serving it.
41.

"An

not

well-straii:ed

to hold

medium

enough

and

until

Mayonnaise

pounded
fine

as

it in

meats,

or

in regular Mayonnaiae.

cup

Mayonnaise,
before

it

w'.th

Or, color

tablespoon

MAYONNAISE

olives, and

some

ice

smooth,

as

herbs

made

add

lemon-juice,

smooth

on

40.

the

and

set; keep

to

fish

make

mustard,

oil

add

from

rub

Mayonnaise.

the

it to

Mayonnaise.

one

of

tablespoon

salt, pepper,

capersy

t!ie

Ib

salads.

it becomes

cold

cold

(OVcr

cjlor

and

powder

jelly being warmed

coat

jelly

the

Russian

or

drops

it begins

39.

until

to

aspic jelly

ordinary

the

once,

until

will

with

coated

to

MAYONNAISE

use

of oil,

few

It is used

easily.

the

cup

all at

1 stir

an

it

is wanted.

JELLY

of egg?,

as

aspic add

if convenient)i

ice

if

pur^.

"

36.

the

be

can

used

be

added

MAYONNAISE

pound

coral;

it is to

is preferable.

little lemon-juice

color

color

BOOK

)K

when

aaace

coloring

green

S7.

Dry

the

to

icy

CO

Italian

Sauce

used

with

AGRA

DOLCE

Venison,

Sweetbreads,

Call's

Head,

and

Mutton)
Mix

chocolate,

together
one

heaping

tablespoon

each

tablespoons
of shredded

of

brown

candled

sugar,
orange

and

bar

of

grated

lemon-peel,

10

Chapter

IX

ENTREES

CROQUETTES

1.

Directions

Qeaeral

Oroquettes
into

rolled
boiled

and

tggf,

Croqaettes
combining

it

sweetbreads,

ia

be

shaped

very

fine.

may

should

golden

color

be

SAUCE

2.

this

of

teaspoon
of

dasii

the

it is

very

will

absorbs

mixture,
if allowed

the

should

be

meat

fried

with

garnish

same.

The

chops.

to

l.egir,

parsley.

meat)

cups

milk

cup

teaspoon

or

cream,
dash

pepper,

of

cayenne,

doable

paste

on

then

omitted

be

may

if
do

but

ej?g,

and

spoon

the

and

spoon,

seasoning;

the

scald

and

boiler

stir
has

sauce

let

boil,

it

in

the
it

Place

desired).

not

it

Rub
the

butter
milk

thickeneil
fire

and

again
add

and

the

scalding

become

from

remove

ft.

stir
the

on

and

in

fire
of

cups

for

meat

fine.

Pour
It

egg

cook

to

the

the

(the

egg

in

this

from

Add

minute

minced

Take

dissolved

consistent.
beaten

and

flour,

salt, ^

teaspoon

milk

or

crean)

together.

flour

until

are

Whatever

nutmeg.

Put
and

onion-juice,

frying

by

MIXTURE
add

sauce

tablespoons

etc.

or

and

napkin

CROQUETTE
of

inside

richer

trufflep,

pyramids

creamy
on

FOR
amount

butter,

tablenpoon

moulding

hard

croqnettes.

made

or

and

fish,

with

alone

meat

cylinders,

them

Serve

fish,

then

sauce,

shell

raryed

mdahroomFy

sauce,

and

soft

very

only.

(To

for

thick

meat,
be

may
of

brainF,

like

with

cooked

kind

one

rules

the

used,

They

using

with

of

vegetables

of

may

chopped

be

"ight

some

mixed

meat

kind

Any

kinds

plain,

croquettes

should

fried.

be

mixture

meat

The

sliape

miuoed

simply

are

and

this

then

be

the

mixture

stiffened

saucci

the
to

on

more

stand

add

and

can

than

more

creamy,

long

flat

and

enough

dish,
be

and

easily

the

molding

it

the

for

away

molded.

quantity

therefore
the

set

If

given
better
will

in
will

not

be

two

or

mixture

is

recipe.

The

be

the

difiUcult.

hours*

more

used

which

softer

croqnettcf^,

the
and

F'Kg

Croquetti-s

Hoiiejcomb

in

Spinach

Nest.

Timljale.

"i""BDi^MTAIII

2^w

St-

ENTRIES

TO

3.
Take

tablespoon

right size; large

the

hande

on

iuto

eacli

add

egg

roll

again
will

be

color

rubbed

through

egg.

Ooarae

made

in

the

id

fresh

the

pointed

end

where

used

of

uniform

size

another,

for

the

be

crumbs

half

or

surface

or

do

not

the

on

aside

lay t^i^m
before

alt

This

frying.

lisrht

(or

loaf

yolk of the

the

usually

are

hole

tliere
a

the

which
is

in

pricked

lobster

For

inserted.

Cracker-crumbs

parsley.

Have

and

so

Where

use

small

spoon

knife-blade,

from

croquetteSi

the

of

(to

egg

with

absorbed

sprig, oi paraley

w%nt"d.

more

on

cylindert

the

it in

and

grated

shape.

instead

and

shape^

heart

and

is

fish

of

shape

entirely coveredi

part
may

for

spread evenly

board; put

lift it out

every

white

the

together),

egg

grease

used

is used

claw

hour

an

fresh

frying,

after

and

the

the

into

beat

Plave

are

chops,

smooth

with

lightly between

of bread-crumbs

on

and

water,

; roll it

the

of

croquette

frying)

crumbs

lightly

make

sieve) for the outside, and

crumbs

small

it

which
use

pnr^e

in

open

the

on

crumbs.

wanted^

form

croquettes

of

through

opening

yellow

lightly

completely

lightly in the

no

crack

to

by dropping

croquette

(this will

plentiful supply

tablespoon

one

the

moisten

ball

end

each

flatten

Have

roll the

board;

and

ball.

likely

CROQUETTES

miztnre

of the

are

ones

MOLD

131

croquettes

dish,
will

are

perfectly

of

touching

not

one

tlie crust

make

more

firm.

The

white

alone.

Whip

the

will

c*gg

of

egg

alone

with

the

an

the

egg

break

in

the

Let
the
well

ready

attain
tliem

delicate

from

until
re"luce
each
hand

all

place

heat

not

of

them

the

be

5.

hand

brown

Do

not

in

paper

fry

fat too

more

much.

Hang

Chop
meat

alone,

or

USED

MATERIALS

chicken
both

yolk
in

in

the

piece of bread.

If

needed,

fat.

Let
the

hot

four

the

at

so

on

the

frying-

they do

that

not

Cook

only long enough

over

the

hot

the

hand

shelf

or

as

smoking
long iron

to

fat; then
will

in the

time,

one

fat become

basket

hot, and

be

dipping

quickly

the

on

than

so

After

It is

right

it will

croquettes

(if done

it is

seconds),

moment

lift
be

not
oven

open

would

more

hot

before
the

so

spoon

by the spattering fat

burned

Chicken
the

it four

drain

the

with

it is

right degree.

them

of. croquettes.

immersion
will

Let

on

ready.

are

the

color.
basket

the
and

burned)

immerse

the

not

air-bubbles

it,as

it with

test

forty (twenty

it, lay

grease

and

another,

one

hot; then

the

to

break

to

but

p^ietrate.

grease

fire before

the

on

egging them,

CROQUETTES

count

you

quickly

fat. to

FRY

smoking

frying-poc

the

in

while

raised

ba

to

basket

touch

the

put

to

fat become

colors

bread

let the

TO

A.

for

just enough

water,

frying, and

used

be

may

very

together.

FOR

Croquettes

fine, using the

Season

CROQUETTES

with

white

meat

salt, pepper,

alone, or

the

dark

onion-juice,

"

ANGLO-CHINESE

THE

132

truffles
much

used

are

is

chicken.

in

Season

with

boiled

the

Cut

sweetbreads.

Use

and

half

two

the

the

oysters ; cut

9.

MEAT

of them

more

or

alone

as

for

substitute

combinations.

same

dice

small
of

with

silver

mushrooms

knife.

that

Mix

have

you

of

sauce.

CROQUETTES
into

them

AND

the

quantity

8. OYSTER
Scald

is used

or

make

into

in the

eggs

two

CROQUETTES

sweetbreads

using

mushrooms,

chicken,

SWEETBREAD

7.

of

or

CROQUETTES

manner

same

ham

brains, tongue,

croquettes.

with

mixed

often

calf's

combination

VEAL

6.
Veal

the

of

quality

the

improves

and

chicken^

with

BOOK

sweetbreads,

mashrooms,

Chopped

lemon-juice.

COOK

pieces with

small

HOMINT

BOILED

silver

knife.

CROQUETTES

Eqnal proportions.

proportions

Equal

RICE,

AND

of meat

and

MEAT,

10.

loni:, forming

pieces }^ inch
of

rice

moisten

with

pur6e.

tomato

CROQUETTES

in salted

macaroni

the

CROQUETTES

boiled

MACARONI

11.

Boil

TOMATO

until

water

To

ring^.

let it

tender;
of the

cup

ccol; then

rings add

into

cut

tablespoon

one

cheese.

grated
The

to

sauces

with

serve

croquettes

are

brown,

Bechamel,

Poulette, and

tomato.

TIME
GENERAL

12.
Timbales
made

in

give the

rules

are

for

meat

forcemeat,

to

mortar

Do

sieve.
the

panada

meat

paste
molds

and

in

used

chop

the

the

the

perfectly
the

iu the

flesh

with

as

salpicon.
or

case

chicken,
from
the

and

used,

the
fiber

sauce.

and

salpicon,
may

it

be

press

then

through

Truffles

are

the

so

and

used

forcemeat*

scraped^,

fiber, then

press

fine.

recipes

and

is

is not

salpicon.

The

Quenelle

which

little bits left from

The
in

is

it is called

panada,

smooth

salpicon

molds.

cylinder

or

meat

raw

latter

meat,

is mixed

pulp
be

and

separate

not

will

in the

filled with

pastry, forcemeat,

pieces (excepting

fish in

or

the

of forcemeat

or

border,

making

DIRECTIONS

of pastry

individual,

For
with

mixed

forms

are

ALES

and

it

They
below

the

binations.
com-

alone

or

Cut

it in

pound

through

the

pnr^

easily separated.
tlie sieve

used

in

decoration

again

so

decorating
are

If
the
the

chopped

ENTRIES

TRUFFLES

13.
Truffles
are

not

melted
the

drain

can,

truffles

the

wings;

Put
Set

pulp in

paste? try

sample

The

egg.

pulp

the

in

and

bowl,

small

thin

add

Poach
if too

piece

especially when

solid

piece and

sauce;

to

of

cup

panada,
Stir

nutmeg.
and

add

la of

the

slowly
right

"ubatituted
ac

cream

cup

one

see

^
well
one

of

as

forcemeat.

fish

cream

more

add

of

time.

nutmeg.

Mayonnaise)
than

others;

consistent

and

water

let it
white

little beaten

and

when

it

rub

at

it is

it is

After

spoon

cream

When

of

of

cream.

in

A
some

and

cayenne

time,

should

cut

be

too

1^

decoration
and

timbale

sauce,

white
or

cream,

timbale,

fish

powder,

to

made

usually
fish

cream.

more

pounded

is

of

cups

for

it the

into

whip

add

fish.

white

of firm

about

thick

With

cream

serve

in

tomato

Mayonnaise.

FORCEMEAT

after

butter,

pound

coral, dried

course.

or

the
if

Fish

QUENELLE

consistency.

for the

oil to

one

pretty

mold.

together and
cup

is lobster

meai-pulp,

cup

sieve

right:

of egg.

Poulette

16.
To

or

dash

add

thin

salt, pepper

if

buttered

sieve.

pestle

you

minutes,

slowly, beating all

of salmon,

salmon

with

with

season

made

the

this will

FORCEMEAT

through

more

served

10

the

paste;

egg;

an

(not boiling)

if too

CREAM

white

flprinkled on

and

of

and

take

in hot

for

poach

pass

add

and

of 2 eggn,

whites

(as

it to

free

to

as

so

little is worked

if convenient.

cream,

FISH

15.

Put

slowly

meat

the

from

meat

tough.

not

Scrape, pound,

with

pepper,

mixtures

teaspoon

more

should

firm, but

and

smooth

add

in

or

things gives,

pound

white

when

salt,

whip

half

thick

is too
; if it

poach

by dropping

it

and

the

and

better

some

wire

the

scrape

mortar

time

stir in

cream"

using

continually,

stir

of

of thick

an

time.

easily through

more

it with

ice and

in

pounding,

through

season

knife

meat

little at

passes

cracked

cups

will

take

bowl,

on

1}4

or

one,

it

sieve;

bowl

the

pass

macerated,
a

the

while

it

so

with

scraped

gradually,

little

thoroughly
through

it

the

of these

indefinite

in

over

parafGne

melted

either

an

left

turkey, also the white

or

fat, and

in

they

time

FORCEMEAT

chicken

and

Place

into

it

moisten

skin

the

incorporate

roll them
which

at

truffles

preserve

CHICKEN

from

sinews.

the

it from

To

liquor and

CREAM

breast

remove

the

little is used

very

kept in the refrigerator for

14.
Cut

as

air-tight covering

the

be

can

from

them

tinsi and

first appears.

at

as

With

suet.

in

bought

expensive

as

opened

be

can

183

yolks

of

eggs,

salt, pepper,
the

again through

pass

Try
good

by poaching

white

cases.

sauce

This

the

through

it is rubbed

a
or

sieve.

small
tomato

forcemeat

sieve,

add

and

dash

Place

piece

to

pur^e
ia used

on
see

^
of
ice
if it
be

may

the

same

134

BREAD

17.
Soak

the

crambs

the

fire.

saucepan

on

stir until

it leaves

of

bread;

Stir

it to

the

sides

salty and
until

little

much

it leaves

the

sides

19.

the

Bub
or

hard-boiled

in

very

with
in

thin

with

egg.

Cut

the

care

inch

an

make

leave

with

top
knife

forcemeat*
the

across

when

firm
them

half

one

them

poach

large

molds.

tender.

be

to

are

in

a
a

If

Let
the

to let

or

slow
the

the

be

10

and

mold

boil; slow
a

minute

oft, and

veal, chicken,

or

of two
"dice

rich

is called

sauce

patties, cr justades,

f outage
or

and

the

to

in the

unmold

they

draw

the
and

and

minutes

are

done.

to

dish

the

on

the

paper

oo

let
for
The

have

invert

then

cover

20

is necessary

water,

to

water, covering

greased

touch

them

of

of

the

at

straight

stand

small, and

cooking

them

on

which

cloth

they

SALPICON

cups.

more,
warmed

It may
with

salpicon.

etc.

mushrooms

with

It may

be made

sauce

of

ealf's

sweetbreads,

game,

truffles,
tongue,

oysters, lobster, mushrooms,

a

for

than

center;

pan

with

minutes

firm

in

with

quarters

salpicon and

and

even,

molds

or

and
filled

base

the

have

give stability

to

the

towards

them

15

to

the

stay

served.

Cooked

Tent,

using enough

smooth

be

three

to

at

will

carefully with

is to

quarter

it

cut

or

mold; they

air-bubbles,

little thicker

ham"

decoration,

cutter,

forcemeat
any

mold,

the

the

for

with

timbale

from

sides

feels

stand

out

the

the

20.

with

If

Cover

to

constantly

Stir

truffle, tongue,

used

on

the

in

force

to

from

center

design

inside; fill it with

more.

drain

moisture

shapes

Put

it

the

oven

molds

fancy
some

size of

make

allowed

be

not

must

water

the

Stand
little

with

article

forcemeat

it will

so

in

sides

pressing

top

and

TIMBALES

other

decoration.

surface

unmolded.

to

little butter

liquid.

the

COOK

buttered.

to

smooth

absorb

into

pieces

unmolded;

when

top and

it

layer of the

add

saucepan;

butter; ornament-it

the

the

thick, according

form

the

the

against

will

truffle,or

is well

displace

to

salpicoui

mold

in

AND

stamp

Arrange

it well

press
not

and

continae

pan.

MOLD

well

place if the

knife,

TO

itosk, and

or

in

PANADA

as

of the

mold

slices

knife.

flour

milk

bread

place the

pan.

stock

or

and

water

with

FLOUR

water, milk

as

stir in

the

paste

of the

18.

Put

PANADA

express
a

BOOK

COOK

ANGLO-CHINESE

THE

It is used
also be

one

and
which

etc,

when

kind

trufiSes.
goes

served

for

well

cut

filling timbales,

but

meats

with

and

dice

into

in paper

of meat,
The

brains, livers, ftah,

the

boxes,

usually

are

cut

meats

shells^

or

is

ed
mixvol-au*

mixture

into
used.

small
The

136

ANGLO-CHINESE

THE

forcemeat

roll in egg

Unmold,

into

make

cream

to

them

with

fully

of

leave

will

cutlets

and

skimmer,

aside

the

let

to

and

cover

handle
amber

sauce

Bechamel

with

BOUDINS

26.

well-buttered

Line
veal

or

Cover

top with

the

them

Poach

with

them

or

until

macaroni.
not

break.

shaped
you

Lay

the

proceed,
and

timbale

with

greased

minutes.

enough
stand

This

and

slowly,

it in

timbale

to
a

give
pan

may

to

to

an

fat

to

duck

made

or

any

with

even

amber

an

of

game.

the

mold.

cool; tliencover

them

let

on

and

it

napkin

Fill

the

of hot

also be

and

then

with

color.

Serve

can

the

center

water,

poach

in individual

slow

molds.

roni
maca-

fill the

or

Cover
a

place, a"

the

Make

in

dome-

boiled

sauce;

fine

it will

it in

with

stability.

or

so

well

holding

mushrooms.

and

turned

Butter

cool.

mold,

spaghetti,
be

Bechamel

timbale

made

of

pieces

to

the

around

well-reduced

knife

croquettes,

of

it off

long

water

spaghetti

with

forcemeat

made

hpt

layer of forcemeat.

mixed

with

broad

TIMBALE

salted

water

Set

sauce.

sauce.

salpicon of sweetbreads

thick
paper,

the

with

the

cold, dry

moisten

Use

cream

smooth

and

fry in

pieces straight

Wind

cheese,

forcemeat

30

Put

it into

mold.

in

tender

with

MACARONI

27.

Cook

and
brown

with

out

Villeroi

The

sauce.

forcemeat

Unmold,

crumbs,

Espagnole

an

forcemeat,

minutes.

10

bread

fresh

and

egg

for

white,

them

fat, like

Poulette

molds

with

center

hot

the

boiling.

bread-crumbs;

in

care-

defacing

perfectly

loaf.

the

on

them

cover

Fill

HOUENNAIS

individual

fill the

chicken;

or

Lift

fine,,

enough

them

water

with

the

from

Fry

to

of

can

rings.

without

When

in

some

place

the

one

stir

or

water

top.

with

grated

and

pan

cool.

each

crumbing.

when

the

the

to

Sprinkle

sauce.

chopped

knife, and

boiling

to

cover

crumbs

fresh

Serve

color.

and

with

juice from

molds,

without

pan

them.

poach

mushrooms

together,

into

go

rise

inverted

an

of

minutes

and

molds,

with

enough

harden.

with

them

so

Serve

little

cutlet

some

it will

it

to

well

them

for

napkin,

with

Mix

Butter

pan,

on

partly

MAINTENON

tablespoon

poach

place

LA

fine,

Four

the

the

lightly with

them

egg

saucepan.

sides

fat.

smooth

mixture;

fry in hot

Add

quite soft.

let them

forcemeat;

and

tongue.

or

large

the

on

ham,

it

the

of

bottom

of

bits

few

molds;

forcemeat.

chopped

truffle

truffles,one
and

quenelle

some

catlet

or

CELESTINES

25.

Take

rings

crumbs,

and

BOOK

PALMETTES

24.

ProBB

COOK

layer of

it

with

oven

for

"N'F""""

HONET-COMB

28.

(A
3oil

in

pieces H

9aUe"l

iucU

it with

cover

yeal,
before

with

Place

enough

it in

timbale

This
the

through

meat

butter

and

added

the
of

teaspoon
half

the

suit,

also

mold

with

the

poach

for 20 minutes.

greased

the

with

or

knife

out

stamp

iip;

the

the

timbale

layer

which

cut

was

indde

all oVer,

mashed

potato
and

yolks
With

some

pointed

it

well,

hour.

Butter

wanted,

cut

desired.

water,

and

timbalt.

on

the

top with

hot

the

it to

press

the

remove

yolk of

out, with

egg,

sides.

Unmold,

minutes.

and

cutter

do

and

of the

the

in

Set

it

take

Brush

flour.

place it

not

battered

paper,

of the

paper

mold,

surface

inside

paste

fancy

but

mold,

buttered

for 50

oven

With

paste.

whole

the

line it

and

sides of the

of the

bottom

the

inch

an

paste into

and

in the

yolks,

it J^ of

roll

noodle

bottom

putting

of hotter,

timbale-mold,

some

the

on

Cover

has

which

grated
out

AND

Luncheon

oven

been

cheese.

around

Breakfast)
white

it with

seasoned

Bake
the

TIMBALE

FISH
or

Sprinkle

plain mold.

knife

hot

it

turn

cooked

the

Work

paste;

POTATO

(For
a

and

pan

water.

cover

the

and
form

of

one

fire until

the

any

is

thickened*

little

egge^

with

sauce

of

paper

it in
in

liquid

the

over

beaten

pound

and

paste,

it

of

salpicoii.

30.

Batter

flour.

Bake

hour.

an

of the

paste

buttered

oi

Place

design

water

Stir

it in

each

mushrooms,
a

macaroni!!in

with

before

the

in

with

Fill it with

brown.

one

some

until

flour, %

is

in

it cook

Put

follows;

After

dried

paper.

tablespoons

two

meat.

not

thirty minutes.
as

stock.

just

TIMBALE

of

for

little

center
a

circle

off

circle

with

then

half

for

aside

Then

Fill the

paste.

pieces

with

them

it.

remove

to

the

and

fire, add

pound

one

cups

it aside

cup

minced

rest

If ornamentation

paste.

brush

side

set

Arrange

forms.

and

and

cover,

to

Let

PASTRY

l)i

of salt, and

U.'aspoon

thick,

using

paste,

using
of

paper.

the

Serve

sauce^

is lined

which

meat

or

have

greased

for

oven

cooked

onion

the

slow

any

pepper.

from

29.
Make

of

the

to

sauce

mold,

and

slice

remove

of

Make

teaspoon

strained

Ck"ver

made

milk,

in

in

mince

it will

with

mold

and

mold,

creamed

added,

are

eggs

it into

oat

chicken, turkeyy

the

to

the

poach

be

of

cup

and

timbale

and

uncooked

eggs

the

Cover

cold

plain dome-sbaped

or

Unleaa

chopper.

put

is heated;

quart

may

roux

the

meat

into

water,

shape.

in

Wheii

minced

with

mold.

Dish)

macaroai.

Butter

Add

hot

flour,

to

Add

of

mold

sauce.

the
hold

to

pan

rings.

the

cream

Luncheon

large-sised

Fill

into

it

TIMBALS

Simple

long, makiDg

patting

stiffness

Very

waWr

rings.

mixed

137

and

il for

top IH

Fill it with

bread-crumbs.

mixed
40

minntes

inchet

tewd

with
in

two
a

or

more

moderate

egg
ovej^.

|he.sdgeB; lift off the

138

ANGLO-CHINESE

THE

thick.

Fill

with

mold^

the
so

let

it

and

with

stand

lb.

chicken,

aromatic

pepper,

When

the

place

baking

make

an

quick

oven.

cubeH,

Jid, scoop
and

the

the

Prepare
oysters, with

Rol.

in

and

of the

paste

shape

with

beaten

egg,

about

half

into

ham

and

small

aromatic

in

or

small

whole

into

spice, and

sufficiently baked,

prepared

bake

shapes

dice

slices,stir the
and

is

depth, and

its

put

ragout,

the

make
the

remove

the

on

cover,

PATTIES

the

Moisten

meaL

of

meat.

With

meat,

inclosing

it like

rissoles

side, and

in

of
them

bread-crumb

Soak

the

several
very

white.

minutes.

blanch

so

or

them.

an

inch

or

on

immerse

them

with

the

wide
fat.

rounded

the
on

the

over

the

stamp

the

on

straight

side.

folded

of

ed
cream-

lightly around

being

Serve

of
it

biscuit-cutter

or

on

fold

and

together

bail of meat

more

intervals

salpicon, or

paste,

patty

it at

on

of

the

paste

with

for

water

blood

the
them

all the

Place

Egg

napkin.

SWEETBREADS

cold

all the

them

Fill

recipe.

teaspoon

brush

fry in hot

PREPARE
in

that

Remove

Then

not, and

TO

Put

Then

wet

thick.

tiie
half-circles,

of

sweetbreads

time^

apart,

pie.

paste

9L

inch

an

finger press

small

shape

border

of

with

the

puff paste

RISSOLES

5 inches

edge and

in

salpicon.

any

eighth

one

balls

for 20

inch

an

desired

the

directed

as

with

or

puff paste

minced

and

of

be

case

fill with

9i

about

to

may

to

vol-au-vent

inside,

patty shells
lobster,

from

8 inches

water

and

as

salt, pepper

33.

and

salt

mushrooms,

hot.

serve

the

top

truffles into

32.

out

cooked

ozs.

form,

oval

chicken

with

the

roll it out
or

paste

the

season

soft

round

the

cut

When

hot
out

sauce,

trufiles^ 6

turns,

over

and

sauce,

thoroughly

either

Brush

mushrooms

had

ring, cutting

Bechamel

hot

tin.

Meanwhile^
the

of tlie mold.

out

come

Supreme

or

tongue,

or

has

it into

cut

inner

cut

then

the

top, invert

CHICKEN,

OF

pint Bechamel

ham

paste

and

tlie

over

fill the

spice.

thickness,
on

}i

cooked

ozs.

will

It

VOL-AU-VENT

pufi paste,

minutes.

dish

and

sauce.

81.

Place

dry and

to

oven

top piece,

the

inches

lining l}i

again in the

it

replace

fish ;

fish.

the

few

place

creamed

leaving

potato,

and

egg,

to confine

as

white

with

center

the

ont

scoop

inside

potato

with

Serve

spoon

the

Brush

brown.
cut

with

and

piece,

BOOK

CXX)K

fire

will

be

in cold

again

in

hour

an

or

extracted, and
water,

cold

pipes, strings^and

and

water.

fibers

Change

moi^

leave

simmer
This
it ii

ih"

the sweetbreads

(not
is to

boil)

parboil

possible to

do

ENTBfiES

without

breaking

the

sweetbreads

piece of

cheese-cloth, drawing

under

light weight

shape,

and

cutting

larded

be

may

with

parboiled

Take

baking-pan.

hot

for 20

oven

mushroom

in
salt

of

pieces

to

larded

Add

them

smooth

be

if desired.

and

Use

place them

and

form,

in

one

uniform

silTsr

for

knife

SWEETBREADS

stock

to

BRAISED

and

place them
well

cover

the

on

pan.

with

Serve

slices of salt

pork

Cook

in

them

brown

with

or

with
and

the

Cut
green

the

last 15

glase.

Strain

the

it

the

dish

serve

parboiled

the

on

dice, and

Add

tight, and

minutes

from

the

enouj^h
for

cook

let the

to

the

under

it

on

pan

liquor

SAUTtD

water

or

40

45

to

brown.

sweetbreads

it with

thicken

pan;

few

sweetbreads.

SWEETBREADS

sweetbreads

in

for

saut^

slices and

them

in

butter;

serve

SWEETBREADS

(either whole

time, then

them

with

serve

FRIED

sweetbreads

stand

fry

Bechamel

in hot

in

cut

or

slices) in egg

fat; dress
They

sauce.

them

on

also

may

be

and

crumbs;

napkin

folded

fritter

in

dipped

fried.

and

Simmer
them

the
in

sweetbreads

pieces and

Poulette

SWEETBREADS

89.

sweetbreads

Close

in small

cut

peas.

Roll

batter

vegetables

the

pan

38.

let them

of

parboiled

vegetables.
the

SWEETBREADS

bed

Lay

37.

or

fine lardoons

enough

pork.
the

roux,

break

then

sweetbreads,

baking-pan

Uncover

brown

and

will

minutes, basting frequently.

cover

minutes.

with

They

oval

tie each

saucer

Place

Paint

an

BAKED

86.

stock

into

cold

Bweetbread"

S5.

in

half

tightly

cold.

until

When

pieces.

to

it

139

for 30

place them

on

Mushrooms

sauce.

or

40
a

and

LA

POULETTB

minutes;
dish.

blanch

Pour

chopped

them, then
them

over

truffles

or

B^hamel

if

added

be

may

cut

desired.

directed
cover

above,

them

them

on

sauce

and

or

with

lightly,and
a

sweetbreads

the

Simmer

when
socle

lettuce.

until

them

place

Cbaudfroid
the

or

OF

CHAUDFROID

40.

on

sauce
a

mound

has

SWEETBREADS

cooked;

blanch

in

muffin-rings

sauce.

Place

set, paint it
of

salad, and

under

fancy
over

serve

and

with

until

pressure

bits

with

in cloth

tie them

of truffle

liquid aspia
them

on

as

cold;

the

top

Arrange

Mayonnaise

ANGLO-CHINESE

THE

140

CALF'S

4L

and

served

with

water

sauce;

white

parsley, and
Vinaigrette

chopped

and

sise

the

of half

onion,

an

them

salt;

then

pepper

them

Arrange

on

buttered

fish

scald

pudding;

into

oyster
a

of

the

of

Cases
mashed

rice

or

Cut

sieve; add
of butter
and

makes

to

and

Put

water
a

one

in

and

the
in

serve

with

tomato

individual

cups,

with
it

may

be

the

oil,vinegar,

batter

fry

and

sauce.

in

them;

oyster-liquor
with

in

layer of

them

over

place

butter

each

; cut

pour

fish

for

recipe

gillscurl

the

with

over

with

given

until

cup

oven

loaf of convenient

into

of

stock;
bake

and

in

for

well

it in

DE

same

using

way;

filling; or

cup

dash

each
and

together

minutes
It may

or

iny
hom-

use

served

GRAS

and

press

panada,

pass

An

hot

it

it

throngh

teaspoon

one

of cayenne

pint mold;
more.

be

FOIE

mortar

of flour

well-battered

shape.

the
for

meat

PATE

of pepper;

46

in

etc.

pulp ^

made

creamed

FALSE

Mix

eggs.

mixture
the

marinade

fritter

liquor

piieces;pound

of liver

cap

saace

pieces

of

into

the

of

any

OR

salt; ^i teaspoon

allspice,

sieve.
hot

calf's liver

in

into

them

cut

preparation

own

mushrooms,

LOAF,

LIVER

44.

lining and

chicken,

with

fish

brush

combinations

for tlie

potato

or

sauce;

ing;
serv-

minutes.

15

other

and

made

sauce,

vinegar and

just before

them

dip

center

forcemeat,

for

veins;

chinu

or

their

fill the

and

with

oven

in

be

CASES

the

with

or

Bj"chamel

top

moderate

cases,

oysters

some

pieces

tablespoon

cover

paper

forcemeat

quenelle

and

OYSTER

43.

Line

BRAINS

hour

napkin

also

seasoned

tarragon

tomato

OF

an

and

wipe

by

vinegar.

skin

stand

cook

plain white

sauce

pickle added
a

brains;

may

white

mastard,

sauce;
of

the

remove

let

egg;

and

fat.

in hot

brains;

dash

them

chopped

of

MARINADE

42.

Boil

little

brains

over

mushrooms;

of the

fibres, and

boiled

poared

eggSy

and

taining
con-

bay-leaf,

thyme,

flavor

the

skin

The

Hollandaise

butter

the

in water

simmer

onion,

an

improve

remove

sances

tablespoon

sauce;

of browned

made

following
with

sance

nates;

will

sweetbreads.

for

yolks of hardboiled

mashed

chopped

blanch;

then

water;

mi

20

also

water

to

the

of

any

for

vinegar

recipes given

of the

with

cold

in

BRAINS

in cold

hoar

an

the

in

peppercorns

place again
any

of

tablespoon

salt

for

brains

the

Soak

BOOK

COOK

and

each

of nutmeg

again through

place it in
ice-cream
with

the

pan

of

brick-mold
brown

saaoe;

KNX"""8

but
game

al

be

may

made

in

saldd,

the

decoration

carefully
cook

the

this

will

liver

or

leave

and

loaf may

same

the

other
in

with

the

aspic jelly and

decorated

Fill the

mold"

space

the

unmolding

set before

well

let it become

pork, and

the

remove

apply

pork and

slices of larding

thin

arrange

and

of them

one

eggs

To

like blocks.

it is cold

it; when

ornament'

very

of hard-boiled

white

look

to

of any

loaf

gras.

made

size; butter

to fit into

enongh

be

and

together

of the

mixture

game

with

fitted

line

it small

them

l)etween

p"te de foie

piecea of truffle, ham,

decoration

the

like
The

way.

molds

two

use

used

or

same

shapes

diamond

into

this

with

(lecorating it with

by

cut

cold

better

18

141

form.

FRIED

43.

roll

them

color.

skinned

the

Dip

Serve

on

the

at

pan

and

roomsy

FROGS'

the

skinned

the

same

but

good,
enough

nuts,

bread,

from

Poalette

one

the

and

turn

onto

egg,

an

and

crumbs

the

salt

and

plate

may

simple

ways

stock

Any

meat

very

juicy, and

liquor.

They

their
may

be

at

grocers' and

mnst

in

cut
an

to

are

very

musli-

the

be

colander

to

stir

and

juice.
cutlet
then

water,
or

tomato

Press

until
egg

Mix

measure

of flour

tablespoons

into

form

used.

and

boiling;

is set,then

thoroughly

shapes; dip these

roll in

sifted

bread

sauce.

MUSHROOMS

or

stew

stewing in
with

not

them
be

to

little

cream

many

of the

for

used

stew

for
in

sauces.

sauces.
sauces.

or

lemon-juice.

mushrooms
with

When
Dried

this
These

sauce.

by diluting them

seasoning
useful

sherry, Madeira,

in, but

lost

best, and

is usually the

mushrooms

pieces when

excellent

of onion

bread

with

butter,

used

flavor

they make

powdered
bought

be

may

in

particularly

are

etc., may

of milk

of cold

by seasoning

varied

be

may

in

with

boiling, until the

cold

cooking

of

way

When

cup

tablespoon

COOKING

broiling, eaut^ing

be

delicate

mushrooms

dish

hot

meats

loaf, through

tablespoons

deep fat.

simplest

the

add

Serve

walnut,

let cook^ without

cool.
2

on

butter; in it cook

fresh

some

Pecan-nut

meats.

pepper;

48.

The

to

CUTLETS

of

and

to

with

iu

nat

of

crumbs

beaten

fry

cooked

sauce,

NUT

center

light, and

meat,

nut

and

pepper,

POULETTE

Place

hickory, butternut,

as

beaten

egg,

add

in

of

each,

teaspoon

of

cup

tablespoons

LA

if convenient.

them

one

any

Melt

cupH.

add

fine

until

frogs' leggs in butter; cook

time

over

LEGS

47.

Chop

fat

hot

smoking

salt and

napkin.

pour

in

Immerse

46.

Saute

LEGS

frogs' legs in milk; sprinkle with

flour.

in

FROGS

are

much

too

dried
cepes

may

and
be

It

tbem

is

as

saved

to

bntter

and

minutes.

are

use.

peel

it

is

difficult

covered

it,

caps

operation,

tliey

to

them

and

so

with

and

it

fluted

does

be

may

keep

them

white,

but

is

not

knife

not

flavor

repay

of

the

them

the

trouble.

general

more

in

in

shoald

with

eaacepan

wliite

for

make

lemon-

boiled

for

and

recommended

to

frequently)

the

with

boiled

into

moist

When

afterward

are

put

rinse

to

soaking.

water

are

they

water

and

by

into

and

water,

(stirring

cooked

peeled,

are

flavor

some

The

Again,

then

by
the

white.

they

thrown

are

of

qoart

and

keeps

destroyed
French

to

sacoes.

lemon-jaioe,
They

they

them

keeps

Lemon-juice

somewhat

but

in

aa

BOOK

aa

lose

they

garnishing,
jnioe

soon

as

necessary^

for

of

use

OOOK

mnshrooms

is

aa

nsed

this

water;

same

for

be

tablespoon

one

the

cook

to

mnch

to

are

jnice,

The

better

only

they

be

ANGLO-CHINESE

THE

142

about

until

five

ready

mushroom

is

practice.
ornamental,

""

It

"

jj.

"

SlicijK
KecoratiHl
Dish

of

Toii^fiie

with

CrarnisliPil

Chicken

ill

Aspic

Hard-txrilcit
with

l,oaf,

ejjK

olives

with

Bellevue)

(en
in
riU

ilaisv

desiKii.

iti halves.

Asparagus.

Chapter

ASPia

ABpic
should
of

be

tl)e

IS

given

clear

it perfectly
below

given

of

preparation

is

cold

With

aspic,

dishes;

and

it is well

cold

that

while

worth

one

cook

inexperienced

most

and

meats

care

second

The

flavored.

the

much

and

dishes,

well

and

simple

so

it

make

attractive

most

the

in

having

to

recipes

two

easily

-can

useful

very

DIRECTIONS

GENERAL

1.

SUPPORTS

MOLDING,

FANCY

JELLY,

salads

learning

made

be

can

into

with

ornament

to

it.

ASPIC

1
1

fowl,

stock

carrot,

of

shin
of

beef^

of

knockle

celery,

veal,

cloves,

}4 package

turnip,

bay-leaf,

gelatine,

cup

onions,

of

sherry

or

Madeira.
the

Put

and

^ater^
before

and

brown,
strain,

add

and
of

cup

If

Set

it is

clearing.

one

enough

Boiling

stock
of

to

down

stand,

"lotb

the

the

for

cold

fltrain

on

then

minutes;
it

it

second

the

so

beaten

the

tre,

strain
time.

it

and

whites

and

continue

through

the

Let

pieces)

be

be

may

for

until

should

to

from

soaked

added

and
dark

the

fire,

hour

an

in
is

gelatine

the

of

quarts,
at

hour

An

cloves,

the

Remove

been

jelly.

time

the

of

firm.

more

of

top

of

particle

every

into

cold

ASPIC

the

from

grease

water,

jelly

Put

egg).
5

hot

in

wet

into

the

all

Remove

it

CLEAR

TO

2.

make

not

dice,

Stir

There

gelatine

more

will

has

Madeira.

or

day.

next

time.

same

(which

sherry

the

jelly

the

at

(cut

with

closely.

into

cut

celery

well

them

covered

pot

carrot

and

gelatine

of

cup

until

away

onions

the

the

the

add

Cover

pot.

with

hours,

fire,

package

in

veal

or

the

to

and

solid

not

bntter

water)

the

them

add

dissolved.

for

from
in

Fry

and

beef,

simmer

removing

bay-leaf.

""

chicken,

let

the
to

double

jelly

drain

the

jelly^ and
will

grease

shells
stir

of

until

clothe

it
If

through

it with

wipe

be

removed.

eggs

(do

boils,
not

Stir
not

I^t

doth

froth
it

perfectly

the

boil

elear,

witboot

preflsore.

Pat

"hopped

into
carrot

and

saucepan

celery,

1%
a^

ASPIC

QUICK

3.

of

cups

si ice

of

cold

onion,

water,

sprig

of

tablespoon

parsley,

one

each

of

bay-leaf.

17.

Add

all

the

time

of

well

in

the

stick

of

pan

of

center

one

the

and

dish,

Take

tin;

square

vaae

bread

of

off

pare

the

cup-shape.

or

white

of

filling

and

in

its

prevent

chicken

in

it

ready

to

Cut

the

oven

crumb

to

off

from

brown.

the

tops
the

Fill

of

and

or

the

place
molded

and

potato
it

against

baked

sharp-

of

or

round

the

the

with

Fill

filling.
Do

before

into

inside

salpicon.

any

croustade

or

knife

pointed

Paint

sauce

the

in

with

not

adding

put
it.

CROUSTADES

of

home-made

the

butter

any

heat

the

color.

the

up

ROLL

rolls,

with

gold

to

crumbs
bread-

many

potatoes,

around

was

chicken

serve,

inside;
with

fat

creamed

19.

it

Butter

BREAD

which

carve

hot

soaking

livers,

until

birds

or

old,

of

as

3^

bntter,

eggs.

it

Turn

OF

days

two

crust,

Fry
to

egg

mushrooms,
the

loaf

chops

of

beaten

pur^e

minutes.

30

CROUSTADES

18.

over

the

in

turn

arrange

beating

potato,

tablespoon

sprinkle

for

white

lastly,

desired;

bake

MEATS

or

milk,
and

salt,

butter;

and

HOT

sweet

hot

of

cap

shape
the

to

mashed

of

BOOK

FOR

well-

teaspoon

water,

o{

fire,

of

will

SUPPORT

cupa

mold

as

mold

the

pepper,

plain

to

over

COOK

POTATO

slowly

teaspoon

in

ANGLO-CHINESE

THE

t48

creamed

of

biscuits

rolls

meat

inside

or

and

salpicon.

out,

size.

any

and

Remove

set

in

the

CHAirrER

XI

BREAD

TEAST

1.

Peel

in

tied

hops
the

good-sized

potatoes
the

to

in

water

few

until

three
it in

during

cool

place.

grated

Let

it stand

Mix

Pour
hand.
it

the

to

with

several

bubbles.

Use

keep

to

in

Beat

cool

add

place

warm

for

several

4.

place

sized
or

double

Mix

Stir

batter

of

as

it

and

jar,

salt, 8 quarts

make

to

the

of

well

it

place.

lid

}i cup

off

add

the

set

flour.

thick

as

in

the

it

wooden

yeast,

risee,

keep
making

when

spoon

cake.

covered

is

top
in

cool

add

hot

yeast

or

the

or

and

jars,

preserve

while

and

water,

held

be

can

as

cupful

until

place

hops

many

Strain

glass

and

SOFT

strain

until
a

which

cake

Na

TEAST.

through

then

light, and

DO

TO

it is full
the

as

on

warm

potatoes

}i yeast

until

THE

until

water

yeast

it

aside

it

yeast,

place.

in

order

soft,
sieve
has

In

add

and

add

salt,

tablespoon
two

This

place.

cold

cups
in

soaked

been
cool

little

When

water.
water.

will

yeast

and

sugar

keep

Set

in

sweet

days.

WHAT

Mix

No.

Cook

batter.

warm

color.

Shortening.
enough

the

sugar,

lukewarm

in

saucepan

good

enough

water

is

it

a.

Boil

add

minutes.

hours

ware

good

for

Then

granite-

boiling

When

batter.

it stand

Let

boil

them

Let

of

quarts

brown

in

on

weight

cup

hours

Add

salt.

Set

liquid

them

return

cakes.

griddle

for

used

that

and

cup

IS

tablespoon
thin

loose
When

together.

of

RECIPE

TEAST

together,

these

for

Place

or

well

of

well.

potatoes,

them

make

them

cover

the

and

to

bandfnl

large

to

mix

and
sugar,

yeast-cake,

potatoes,

raw

Mash

period.

this

water.

floor

with
water

boiled,

sufficient

add

2.
6

the

them

enough

granulated

cup

jar.

stone

times
a

}4

then

in

off

No.

boil

Use

were

adding

minutes,

place

they

flour,

lukewarm;

and

bag.

strain

which

of

tablespoons
for

tender

are

and

potatoes,

mufilin

thin

RECIPE

thin
of

amount

TEAST

WHEN

FERMENTATION
batter

of

bubbles.
must

flour
This

be

used.

IS
IN

and
ferment

water,
has

TO

OBTAINABLE

NOT

TEAST

MAKING
and

only

START

let

it stand

half

the

in

strength

warm

of

place
yeast,

so

AND

One

is

Baking-powder

yeast is eqaal
of soda,

mixture

USB,

ITEMS

OTHER

compressed

of

cake

TO

MATERIALS

RAISING

OF

PROPORTIONS

BOOK

COOK

ANGLO-CHINESE

THE

150

to

one

liquid yeast.

of

cup

cornstarch,

of tartari and

cream

or

rice floor.

to

Use

one

level teaspoon

Use

one*

even

When

milk,

and

of flour.

cup

of

full teaspoons

two

of

cream

tartar

of flour.

quart

to each

of baking-powder
of soda

teaspoon

milk

sour

and

omit

When

the

is

molasses

used, take

one

of soda

teaspoon

even

to

pint of

of tartar.

cream

omit

is used,

the

tartar, and

of

cream

use

teaspoon

one

of soda

each

to

Mix
mix

powders

with

sift them

flour, and

the

together,

so

thoroughly

to

as

them.
Mix

materials

dry

quickly,- and
The
of

of molasses.

cup

put

at

once

the

Rubbing

the

should

biscuits

with

crust

liquids in another;

them

combine

oven.

bread

For

in 5 minutes.

flour

and

bowl

one

baking

for

oven

in
into

hot

enough

brown

iu

be

it should

just before

butter

brown

to

teaspoon

minute.

one

it is taken

from

the

will

oven

it crisp.

make

brushed

Bolls

GENERAL

5.

Bread

eight

from
Time

mixing

requirad

i,ot

mix

ten

hours;

the

to

DIRECTIONS

is often
to

serving^

3d

can

whole

the

it is to

BREAD

be

baked,

if sufficient

work

the

crust

left to

and

of bread-making,

hours

complete

to

brown

MAKING

process

in 2%

done

be

it is desirable

weather

FOR

night before

the
but

will have

baking

just before

miik

with

in

yeast

short

rise

from

the

is used.

In

time, in order

to

"

fermentation

prevent

br^ad

hours

and

one-half

hour

th"

bread

^^^'

thin

added

the

set

bread

twice,
into

one

an4

is ready

pressed down

one

be

may

dough

the

made

either

the

may

morning;

in

Tlie

the

old

Four

ordinary
dough;

or

loaves

but

with

and
or

sponge
way

the

be

cut

knife.

night, and

at

of

to rise in

and
better

the

at

it baked

in the

If the

dongh,

away

This

from

dough
the

liberates

of the

night

especiallyin

way,

have

rest

kneaded

by
and

letting it rise three

of souring.

danger

it, it should

center

time.

sponge

for the

mixed

be

early in the morning

loaves.

to work
in the

the
in

once

increases

hour

using the

process,

rising of the

and

molding;

long

baking.

or

loaves

whole

mixing

sponge

morning,
into

it is molded

to

unnecessary,

before

called

rise

needs

after

and

batter

is to

summer,

for the

if left too

occurs

the

for

and

kneading

hour

in the

only molded

and

It

one

time
for the

hours

for the

and

pans,

"

RaUiaff

is ample

of yeast; two

amount

the

half

souring, which

or

noon.

again

times

gets very
sides
some

of the
of the

is

light
pan
gaa

Ilrtatl

Ready

Brcaii

for the

after

llakiii);.'

THE

PUBLIC

r{K'^

Y'.^I^

LiBKARY

162

Wh0n

mold

When

it into

and

sponge,

Divide

fillingthe
from

the dough

oven.

likely
The

firs

loaf

in*the

the

bread.

the

flour

not

need

rises

bfMd

of
after

be

baking

If the

rolls

"^

flat the

bake

the

Pi*aa

white

There

is

for

square
for

this

ends.

It gives the

across

the

in

will

the

remedy.

hour

One

the

is too
have

to

or

too

time

top

cool,.
hole

the

soon,

is the

ia

oven

watched

be

oven

pan,

crust

bread

minutes

15

If the

the
a

it will

so

The

should
to

raising,

if the

unevenly

10

over

make

and

If it browns

baking.

it
of

it out

turn

oven

air will

become

until

double

moist.

center

required

the

If wrapped

If the

in cloth

prefer

some

and

pans

all sides.

it

haveb

to

entirely cold.
that

from
their

for bread.

Rolls

original bize, and

It should

once.

of

reach

crust, which, however,

is different

of

flour

is

no

best

having

flour

brown

the

in

shoold

the

be

oven

minute

one

and

shape

makes

habit

of

all

nearly

all removed

mostly

much

eating

onoe

the

bolting

nourishing

more

it is

starch,

by the

formed,

and
bread

longer liked.

Besides

sheet

is

quality

been

flour

wheat

when

into

three

to

the

that

soft

wheat

and

is

is made

top

at

purposes.

loaf, there
pan

the

giving

variety of bread-pans

different

in

light, it is
no

fire prepared

rising.

run

thick.

than

whole

flour

is

of flour.

the

end

the

from

rule

white

bread,

of the

them

size^ put

minutes.

20

The

place free

mixing

in

care

Have

the

too

way

more

the

of

possible,

aa

warm

in

oven.

rise

it will

crust

crust

to

ordinary
parts

health-giving

nsed

it white.

make

made

form

rolls in 15

The

bottom

light,

^"^
to

rolls the

well

for tliis there

therefore

to

as

put in the bread-box

be

added

loaf.

such

give

it

If it is too

likely

hot

is taken

and

baking

enough

sized

in

for

arrest

be

crust

in

same

not

hot

to

loaves

the

nourishing
Floor

the

bread

the

For

iiraad

is

much

flour

as

pans

required

At

is too

baking^pans.

teaspoon

other;

will

so

oven

ordinary

stand
do

It should

Bakiflff

and

the

the

support

this

is likely to rise

underdone,

will

and

browned,

center.

loavea

the

the

more)

than

in

hour

and

oven,

than

the

is right.

carefully if necessary.

When
Car*

in the

in
the

them

and

essential

the

during

It

hour.

patting
heat

more),
time

(not

in

one

more

by
the

side

one

bread

for

even

oven

minutes

it goes

on

in the
be

five

turned

the
TiflM

in

is

the

Test

after

should

pan

It.

work

when

set

soured,

rise in

titer

then

it to the

and

more

pan

end

baking-pana.

shape

it has

should

the

doubled

little

(not

dough

Cover

have

means

in baking

and

fall

rises

replenishing

hotter
and

loaf

into

rettirtt it to tho

aeeond

the

once

they

fall, which

to

Care

Th"

When

The

tiie

its

let it rite

evenly

half

only

pans

draughts.

the

it at

BOOK

miztng,

flrtt

knead

made,

put

COOK

doable

to

loavea, and

is

aponge

tha

at

let it riae

and

down,

to the

ii made

dough

is kneaded

'

ANGLO-OmsnaSE

THE

iron

rounded

long roll

of the

diagonal

the

Vienna
slashes

tin which

with

at the

open

pan

little thicker
loaf*

of different

loaves

square

After
a

in the
the

sharp

ahapee

ffiyes the
ends.

The

middle

than

bread

knife;

haa
when

risen
it

to

be-

ordinary
dough
at the
cut

it

ianearif

159

VBSAJ)

bnuh

twked
Tesemble

the

long

tnke

oven

bread.

giving

baked

when

pan

shapes gives

different

of

flutes

more

"

BREAD

WATER

tepid water,

cups

two

sticks

or

like

like

made

in

article

different

the

finger rolls,

Bread

long.

seems

to$rether|

loaf

cmsty

No.

Small

Loaves)

salt, }i compressed

teaspoon

cake,

yeast

to

flour.

cups

7.

BREAD

WATER

(Two

tepid water, ^

2 cups

flour,

cups

them

twist

ronnd

5 inches

often

less cmst

or

(Two
2

and

and

long of

foot

ends; for this roll the

the

for dinner

is used

thick

inch

pan

at

gives a long,

This

an

ia

rolls

open

smaller

pleasant variety and

te give

aa

so

and

of small

pencil of bread

across

like biscuits.

hot

in

French

ronnd,

bread, there

two

it will farther

eornitarch, and

boiled

dinner

make

or

thin

each

iucbeis

two

and

whh
For

loaf.

Vienna

flutes^ about
dongh

^he top

over

tablespoon

No.

Small

Loaves)

of compressed

cake

sugar,

yeast,

table3poou

butter,

salt, 6

teaspoon

lard,

to

drippings,

or

tottolene.
For
"f

mixing,

and

kneading,

WATER
'"

Two
this

tablespoons
boiling

pint

in

Bet

water.

mash

they

the

morning

Into

loaves

flour

given

head

at

cool

to

the

and

teaspoon

milk

add

and

in

poisible.

the
This

Bread

Make
or

the
use

them

yeast

boil

noon

with
and

soaked

in

sized
of

quart

let them

Pour

sugar.

cake

medinni

4
one

lard, knead

half

more

makes

and

cups

morning

aaea^.as

Mf"^U(

BREAD
That

half,

No.

rise

well, let

potatoes,
water

in

night.

In

the

over

over
warm

knead

rise and

flour and

pound

Water
"^"1 ^"U

loaves

knead

sifted

cupi

witli

pans

require

flour,
Mix

yeast

thoroughly.

into

which

Let
as

quart

together

stand

little

85 minutes

over

handling

baking.

BREAD

MILK
Bread
^^^'*

**

compressed

cake

put immediately
4

sugar,
1

Fails

Never

tablespoon

10.

water,

salt, 8 tablespoons

mixture,

WATER

salty 1

water,

gradually 6

night and

At

add

flrst

*'

cool, add

tablespoon

9.
'**

scalded

rise.

No.
Bread

rise again.

and

One

when

to

when

boiled,

add

and

place

warm

were

BREAD

Morning

In

flour. 1 tablespoon

water

thorouj^hly and

which

as

directions

general

see

chapter.
8.

and

baking,

No.
*

8^ hot

nse

milk

in place of the

^um^^

variHsr

i^

1^4

ANGLO-CfiH^ESE

THE

medio

one

ioregoing recipes.

mashed

tn-sized

gives

Potato

boiled

potato

the

to

of any

sponge

retains

bread, which

moist

more

BOOK

BREAD

POTATO

11.

Add

COOK

of the"

its freah-^

longer.

ness

"

LOAF

ONE

12.

OF

BREAD

OR
IN

MADE

Make
until

to

Sift them
of cold

water,

quickly into

so

until

make

to

loaves, and

put at

sngar,.

in

of

pan

mold

minutes,

size,and

water

warm

into

bake.

BAKING-POWDER
six teaspoons

salt and

mix

them,

dough

of

into

once

tablespoon

it for 20

double

WITH

thoroughly

to

as

place in

warm

flonr| knead

the

MADE

enough

or

in

cakes,

flour.

to 4 caps

of flour,a teaspoon

quarts

3 times

egg,

baking-pan

BREAD

13.

butter, 3 yeast

add

BE

TO

HOURS

TWO

it stand

then

bubbles;

let it rise in the

Add

one

let

sponge

full of

loaf, and

of

salt; white

teaspoon

BISCUITS

OF

cup

milk,

scalded

Clip

PAN

ONE

and

add

then

slowly

for

oven

"

qnart

Mold

right consistency.

the

moderate

baking-powder

it

1}^ hourai

ft

BREAD

14.

Dissolve
of

pint

then

flour

wheat
the

spoon.

soft

and

it onto

add

to

add

dissolved

thick

board

for 3

hours,

bake

in moderate

and

until

or

it

light.
80

oven

Dispolve

the

butter
of

add

in

moderate

the

Stir

salt.

enough

into

mixing
Graham

this

in

mixture

into

Let

oven

one

Graham

it rise
hour

flour.
if

make

to

make

loaves;

not

and

let it rise

is

whole
run

off

quite

dough;

it to pan,

return

until

tura

let

rise

again, and

molasses,

cup

hours.

Use

white

and

and

soda

let
and

dryer

the
a

top
spoon,

flour
bread

may

them

of

table*

uutit

warm

water,

and

bread

sponge,

thin

very

or

Pat

water.

of light white

with

even

of lukewarm

stiff batter,

little

lighter colored

No.

dissolved

1^

cup

of

it the

to

to

enough
but

it

It becomes

minutes.
flour

BREAD

to

flour

small

drop,

bowl

until

stand

minutes.

45

soda

Add

pan.

flour

it into

1}4 tablespoons

Graham

greased

minutes;

GRAHAM

teaspoon

is melted.

into

for

of butter

more

it

salt, and

should

for 15

enough
few

Mold
to

spoon

let

into

Put

water.

teaspoon

batter

The

Add

knead

15.

apoon

with

liquid by beating.
the

yeast,

batter.

this batter

Beat

tepid

FLOUR

pint of boiling water, and

the

make

to

it

WHEAT

WHOLE

OF

in 2 tablespoons

cake

yeast

milk;

lukewarm;

MADE

the
and
be

}i

dough.
pan,
not

and
the

mixed

is preferred.

poon
teas-

and
Tara
bake

bands,,
witlk

BREAD

16.

1 ^^Vf

soda,

teaspoon
the

aboat

of

consistency

Stir

Pour

egg,

gluten

enough

loaves, and

to

Cover

and

let rise

again.

bread

Gluten

floar

to

nats

and

Add

in.

stand

Bake

for

less

add

milk;

it

make

raisins

and

knead

then

enough

plnee

warm

it well.

add

gluten

rise; then

to

of

teaspoon

it is lukewarm;

dissolved, and

in

doughy

of

until

yeast-cake

soft

requires

floar

pint

it stand

Let

quarter

pake

Graham

BREAD

into

water

of

soft batter.

milk, 1 level

soar

oven.

GLUTEN

salt.

of

teaspoon

well-beaten
make

pint of boiling

and

enoagh

get the

to

slow

17.

batter

salt, 1 cap

egg*

and

molasses

loaf cake.

in rather

Bake

No.

size of ah

jast enoagh
little,

yery

if desired.

batter,

tablespoon

BREAD

GRAHAM

engar,

cap

165

to

add

Form

it into

than

ordinary

hour.

one

and

yeast

less

time

rise

to

bread"

BOSTON

18.
2
or

of

meal

rye

being

well

Mix
the

into

hours;

of

flour,

white

yellow

cups

if convenient),

flour, meal,

the

and

milk

sweet

meal,

corn

molasses,

cnp

boiling

cups

milk

2 cups
1

flour

Graham

2 cups

water,

the

covered

cylindrical mold

then

soda

bake

and

uncover

the

in

of them

(one

salt, 1

teaspoon

and

add

milk, and

add

it last.

into

or

in

the

them

to

together,

sour

covered

and

salt; add

and

molasses

Dissolve

toasted, buttered,

the

for }i hour.

oven

with

make

cream

scalded

the

to

the

Turn

pail, and

covered

them

boiling water.

mixture
it for

steam

Slices

of this

good

breakfast

bread
or

dish.

lancheon

19.
One

mould,

cover

BOSTON

meal,

corn

cup

water,

molasses,

cup

milk, H

1 cap

wheat

whole
Beat

giTon.
uinotee.

the

Steam

1 cup

steam,

c^P

thicken

to

soda

thoroaghly
8

Graham

flour, 1
soda,

hoarsy

or

molasses,

flour

for

BREAD

then

until

salt.

No.

BREAD
level

teaspoon

it drops

into
take

milk, % cap

sour

cup

little

Pour

in

warm

greased

hours.

BROWN

BOSTON

No.

BROWN

teaspoon

secarely and

20.

or

No.

soda.

teaspoon

meal.

meal,

corn

or

milk,

sour

Mix

white

caps

BREAD

BROWN

the
off

the

soda, enoagh

easily from

molasses,
cover

and
and

the

spoon.
in the

mix

dry

Graham

in

oven

order
for 10

IM'

TOABT

2L

in the

golden color.

pieces only should

in

wrapped

If

crispness.

it;

the

be

served

not

served

be

boiling

dry

the

it in

and

up

the

lose

in

shape.
a

Pat

the

softened

even

slices

steamed

}i inch

softened

just

toast

of

have

When

place together

to

enough

can

oven,

again;

use

them

boiling

water

or

the

on

in

or,

Place

oi! any

pour

water

biscuits.

Sprinkle

be added

if desired.

to

hot
that

again

J2t
'

very

Break

slow

to

teaspoon

of

flour, and

let it cook

time,

butter

one

sprinkle

it

ia

meats

or

with

little

for

in

to

entirely

soften

little

and

steam

it, but
When

saucepan.

without

milk.

this

thickened

milk

toast

ing.
color-

and

it

milk

should

toasting, evenly

it

until

Cook

used, it is scalded

is

it

over

pour

minute

witli aali.

minutes

of

Pour

Bread

serving.

in

cup

of salt.

cream

the

use

bisctuts

bread.

open

few

water

thick, tlioroughly dried

prefer

Split water

Passover

oven

enough

hot

milk

is

over

be

cut

colored,

poured

in

and
over

two;

and

sprinkle
large

two

in the

dish

cover

them.

shelf, until
has
with

until

salt

or

JPUIiLED

lightlycolored*

not

salt

sugar

thickened

or

with

soda
in

flour.

Cover

they
the

biscuits

sugar.

them,

will

be

served;

dish, and

place

become

have

little

and

pilot bread,

biscuits, or

which

the

between

J3een abeorbed, using

not

eff frregolar pieces of the

oven

butter

PANADA

23.

the

drying

toast.

Many

jelly ;

and

game

its

loses

softened

and

served,

be

to

and

butter,

in the

saltspoon

before

tender.

nntil

is

stirring all the

slightly thickened; add

the

salt; then

it with

place

one

teaspoon

slowly,

Add

over

under

If

hot

be

without

once

few

TOAST

MILK

it

should

It

water.

its

which

it, and

cover

bubbles, etir in

the

used

uneTenly

required.

damp
at

even

an

be

or

should

plate

bread

Toast

with

sprinkled

toast; spread

dish

boiling water;

not

the

color

burn

becomes

quickly

it

up,

the

take

to

until

water.

Make

soak

and

the

aa

often

tarn

it is

moment

trim

fresh, let it dry

ie
and

it will

this,

in

minute

a
or

the

time,

22.

Place

watching,

only heated.

be

dry, buttered,

made

coals

until

bread

and

erait

waste

no

toaster,

wire

the

wanted,

is

then

will

center

piled

or

soft toast

at

on

over

careful

napkin,

it

requires

should

Toast

colored.

hold

then

Toast

it

ia

If the

cnimbed.

Place

oven.

There

ahape.

and

dried

be

throagh;

dried

well

nnifonn

off the

Oat

thick.

inch

)^

sImm

eyen

and

can

minates

few

In

even

of bread

acrapB
a

into

plecei

the

braad

the

Cot

BOOK

CX)OK

ANGIO-CHIHEBE

THE

soft
not

care

cream

or

or

pour
it

like

to break

h^t milk

BIUSAD
eiHunb

The

inside

of

fresh
of fresh

bread, and
biscuits

in

dryitlaA

left^yver

BREAD.

he

treated

in

in

the

heated
bomllon.

this

Tlie

imtil
be

need

aliceflK

into

itisks

in the

of

and

through,

dried

same

i"ch

hot

serve

on

of

raised

fat, and

fry

for

napkin

one

of

loaf

one

bread-dongh
to

bread*

ased, add

more

flour

to

give

it

to

as

into

the

however,

quick

oven

the

"

milk

when

moment

the

Add

to

Roll

until

shape

water,

it to

the

to

If

and

make
has

Add

dough.

it for 10

is

given,

breads.

enough

double

so

roll them

space

near

also

minutes

egg,

an

enough

pan

than

more

will

shortening

part of hot

heat

in the

size, and

with

crusta

This

milk

will

or

by brushing
tlien

oven,

the

serve.

rolls with

the

then

bake
thia

ventoglaai.

}{ inch

eome

of creao6ot"

and

tops with

sugar

as

no

of

Work

apart

them

rub

ready

obtained

is

bread-dough

sharp triangles.

trianglewill
tlie

if

but

amount

is the

rise to

oven

28.

into

and

If,

to

run

bake

in

minutea

cloth

from

Drain

powdered

pieces half the size of

crust, which

biECuits

the

into

little butter,

give

tender

before

egg

them

with
in

replacing them

crust.

If

them

in

dissolved

in

placing
sugar

tlie

for

again

oven

and

dry.

to

dough.

can

them

donghnnts.

bread-dough

for bread.

distance

some

with

this

to

than

it into

pan

from

glaze

butter

dough
Gut

liked, brush

taken

oven

bread

drop

egg,

with

them

bread-dough,

of

of

an
as

raised

much

preferred, place

Let
30

to

oven.

in

'is

crumb

is

stiffer

covered

removed

deep color

the

be

rolls in

slow

Tery

ROLLS

as

kind

any

grain.

place

20

"When
wrap

rising.

in

toother
a

for luncheon.

BREAD

take

of

same

sprinkle
them

serve

tablespoon

finer

will

roll

each

Use

make

balls,and

in

of Vienna

Slices

size

the

gold color, the

and

rolls

of

pan

been

meats

FRITTERS

3BEAD

27.
For

for creamed

cnpa

dry them

thickf and

breakfast, or

mixed,

cinnamon

ground

coffee, or

or

way.

pieces

amoking

aa

deep yellow color*

2f.
Take

uaed

be

chocolate,

be

ZWIEBACX.

2S.
Cot

with

good

are

shonld

They

time.

for egxt.

T^^etablesy or

"or

indefinite

an

biaeoitp oiay

of the

emata

keep

served, and

when

oven

will

and

way,

;-!,,

GRESCENTS

littlemore

thickness.

Roll them
in the

Place

Cut

it into

middle
on

corostaD^h

of the

at

roll.

tins to rise for

When

water,

jmd

enough

stripe

up, commencing

tiotil lightly colored.

boiled

and

sugar,

taken

6 inches

the

Turn

fiour

to

make

wide,

and

stiff
then

base; the point of the

tlie

points around

boor,

brush

from

the

place again

for

the
oven
a

into

topa with
bruah

minute

the

in tbo

IM

ANQL0-OHINE8E

THE

BRAIDS

29.

Take

strips

strips

the

pointed

the

at

so

ninch

as

directed

broad

tlie
roll

each

twice

it makes

them

with

and

the

and

this

from

rolls

to

bake

for

knife

the

hours

allow

in

rise

If
in

they

Puii

the
the

set

is

the

over

Bpooh.

into

Do

not

turn

morning,

inch

mix

into

not

at

beat

If cnt
brnsb

or

thick.

butter,

Lift

cup

and

the

work

in

it.

dough

bake

morning.

In

the

Make

leave
whole

1)4

them*
summ'^r

thoronghlyl

off*the fire.

hollow

in the

Sprinkle

it to rise.

gets
it
board

other

no

together
a

salt,.

teaspoon

When

center

If this sponge

kneading.
a

of

little of the

together thoroughly

work

oflTthe

shortening

it is taken

it

as

place

with
until

raise, and

lard, or cottolene,

yeast mixture.

well,

size, and

down

cut

tho

ROLLS

in it after

board,

place

warm

for bread.

(scant).

stir the

stir it

directed

eggs

flour,and

their

cool

until

doagh

well, and

pan

luncheon,

mold,

the

to

breakfast, mold

double

it in

as

in

butter

of

whites

for

sugar

yeast with

onto

for

keep

or

the

milk

used

the

stir in the

it aside

than

HOUSE

o'clock

ten

salt,.

teaspoon

add

beaten

put

used

same

sugar

it, but

dongh

the

flour, and

the

sugar,

then

water;

more

the

set

the

it the

Cover

top.

the

knife.

sharp

salt, and

the

rolls; then

yeast, }i

the

to

be

PARKER

dissolve

o'clock,

five

tnoming
evenly

salt

rise

work,

good

teacup

and

If to be

night.

flour, 2 tablespoons

pour

risen,

ROLLS

it well, and

serving the

whole

lukewarm,

flonr^ and

at

not
same

rolls have

for crescents,

tablespoons

of

and

for tea, do

milk, and

milk

as

sugar

to

used

the

the

flour

them

the

tops

the

directed

tepid, add

are

be

pint milk, %

Scald

round:

little,bat

the

After

TEA
3

it the

them

for

for the

milk,

cover

over

the

32.

rise

Olan

OTen.

deep, with

tops

tablespoons

time

quarts

the

becomes

in

to

dough

hours

4^

dissolve

the
to

are

them

yeast cake.

minutes.

30

raised

inch

AND

of 2 eggs,

desired; let

shape

before

they

them

size desired.

an

boiled

minutes;

draughts

any

of the

mixture

30

to

balls

LUNCHEON

dissolved

yeast,

free

to

it into

cnt

ROLLS

CLEFT

Glaae

cups

milky

it for 20

knead

If

the

When

it.

niake

sugar.

quarts flour,3

Boil
melt

thick, and

strips together, making

Let

qaick

aO.

roll.

cross

butter, whites

cup

board

the

middle.

in

bake

top about

the

across

milk

into

dough

81.
2

or

inch

one

the

on

twist

in the

shape, and

it

for cresoenta

Make
cut

and

Boll

btripe

Braid

butter.

ends,
lose

to

as

the

Bolt

with

TWISTS

AND

dough.

blacnit

or

wide.

inch

one

Brash

bread

any

BOOK

CX)OK

little^and

with
In

is
a

the

roll il

little to let it shrink

al^

the

Mis

the

and

lastly mix

milk

can

osed

cop

in

melted

to

milk,

caps

Mix

them

slowly

soon

Whip

Bake

as

half

with

them

cop

milk.

tablespoon

batter.

in

in

hot

the

oven

and

of

whites

add
Stir it

eggs.

for 30

No.

(whites

eggs

it cool, then

Let

yolks of the

POPSTERS

OR

the

eggs

minotea"

yolks beaten

batter

into

hot

the

heat

is lost.

milk

once

for

oven

half
at

serve

separately)

greased

in

at

the

fllling

gem-pans,
Serve

and

once,

as

floor, 2 teaspoons
remainder

baking

of milk

and

GEMS

milk,

cop

milk,
fold

Lastly

minotes.

cops

the

once.

GRAHAM

floor,1

30

floor, then

the

with

batter.
hot

No.

milk,

cops

then

and

oven

into

POP-OVERS

add

yolks

smootli

at

pot

and

the beaten

1 cop

dry ingredients together

thcr salt

half

and

sugar

whites, and
foil.

1 cap
egiffl^
1

Mix

make

to

Bake

in

; add

teaspoon

corn

the

pot at
a

hot

41.
2

is omitted.

water,

2 eggs,

teaspoon

salt,

sagar.

the

whipped

in the

lastly

floor.

the

Graham

tablespoon

milk

and

floor,2

the

the

in hot

caps

Mix

meal.

fold

flat pan

40.

sifted

powder,

and

floor

Pat

eggs

Add

2 eggs,

baking

solved
dis-

sugar.

together,

39.

floor.

milk|

the

in

Boor

of soda

it onto

PUFFS

the

to

fall,and
as

powder.

cups

mixtore,

l"ke.

to

teaspoon

baking-powder

Bnke

2 caps

whites.

fall

sagar,

ease

No.

floor

flat pan

which

in

BREAD

teaspoon

poor

salt with

the

half

they

into

the

salt.

them

whipped

tarn

sifted, 1)4

thoroaghly

teaspoon

add

CORN

stiff frotb.

S8.
2

9!.

and

batter, salt,

and

qaickly

milk

and

osedi and

is

powder,

the

8c.i1d

the

milk,

water

hotter, theo

add

milk

of sweet

of hot

baking

teaspoon

l"eaten

instead

eogar;
the

qoickly

fine cornroeal

1 cap

the

in

be

and

egge

BOOK

lNikiilg""ix)wdertogether thoroughly.

and

mII^

floor, mesl,

together

Beat

OOOK

AKGLO-GHDVEEDS

THE

IQO

once
oven

CORN

floor, }i cop.

salt,1 teaspoon

| beat

water,
into
80

the

eggs

then

the

very

hot

separately.
floor, and

Mix

the

lastly fold

greased gem-pans,

ing
fill-

minates.

GEMS

white

floor,

baking-powder.

tablespoon
-

hotter,

16i

fiBEAD

the

Break

butter;

mix

whites

of

powder
whites.
each

them
the

for any

to

eggs

Turn

add

to

together,then

add

the

stiff froth; when

mixtore

in

flour, }i cup

1 cup
3 teaspoons

baking

should

be

yellow

flour, 1

cups

Beparately)

milk

MEAL

}i

white

cup

hot

very

the

36

for

oven

cup

in toused

be

can

salt^

}i teaspoon
melted

butter,

baking powder.

hot

the

then

and

gem-pans,

flour.

Stir

flour,and
bake

at

the^

lastly
In

once

immediately.

No.

1 egg,

the

with

ealt

(beaten

eggs

powder.

baking

and

Serve

vanilla

teaspoon

extract,

flonr enough

baking powder,

teaspoons

tablespoon butter,

into

saltf1 table-

teaspoon

teaspoon

MUFFINS

milk,

butter, melted;

minutes.

cup

heaping

spoons
2 tableto

make

batter.

JUST

46.
One

milk,

recipe

sugar,

egg,

teaspoons

even

Turn

20

to

}i

sugar,

butter,
cake

whipped

Na

No.

level

the

add

whites.

whipped

heaping

baking-powder

45.

baking-

batter

of

tablespoon

flour, 1

MUFFINS

salt, 2

teaspoon

yolks together;

the

fold in
a

1 egg,

MUFFINS

milk,

cup

thoroughly

and

the

the last thing.

tablespoon butter,

No.

)4 cup

meal,

milk,

CORN

44.

Mix

This

the

Beat

the

lightly

tablespoon

BfUFFINS

corn

1 cup

in hot

poured

cornmeal,

cup

sugar,

in

16 minutes.

MEAL

powder,

48.

spoon

for

oven

CORN

42.

}i

hot

gem*panB|

add

ready,

are

fold

flonr.

of

of flour.

kind

which

warm

kinds

melted

ealt, and

milki

two

they

then

and

into

onoe

bake

them

eggej

flour
at

and

one,

well

the

to

the

yolke ol

egg,

tablespoon

pint milk, scalded, H

tablespoon

sugar,

Scald

the

add

lukewarm,
Stir in

enough

place free from

down, grease

rings half

flour

and
the

to

draughts,
some

the

MUFFINS

It

butter,1

cup

sweet

drop
let

2}i

butter,

flonr.

cups

and

sugar

in

over

will rise

to

the

salt.

quarter
it

batter, cover
rise

No.

muffin-rings, place them

full of batter.

melted

yeast-cake" 2 tablespoons butter, I

dissolved

yeast

and

No.

tablespoon

salt, about

add

make

compressed

1 teaspoon

milk,

MUFFINS

baking powder.

RAISED

47.
1

sugar,

flour, 2 teaspoons

2 cups

DOZEN

well, place

night.
on

In

hot

top.

cup

When

the

greaaed

Tom

it has

of lukewarm

the

it in

morning

water.
a

warm

stir it

griddle. All
mnffina

come
be-

the

with

a.

ANGLO-OHINEB"

THE

102

pancake

tamer

formed.

Two

beat

BO,

and
egga

the

be

may

and

yolka

tfa^m

bake

beaten,

well

Sponge

teaspoon

night and

at

and

pans

bake

at

the

Bo

eo

cold, pull

raised

of

and

much.

Turn

them

and

apart

is the

same

the

as

in

it

baking

for luncheon

served

butter,

lard^

or

Mix

yolk3 with
wbitea.

cake-tin

for

or

recipe

both
tied

in

part.
tbe

the

the

cook

into

with

hot, using

1^ using

eggs.

brown.

instead

eggs

this

In

iron, and

minute

form

it is

them

it

separately.

thoroughly

or

with

the

grease.will
to

fill it

each

on

of

on

butter

cover

every

full.

side.

mixed

sugar

beaten

heated

piece

the

Mix

lastly the

be

iron

longer

powdered

or

syrup

iteo

tablespoon

together.

flour, and

of the

or

beaten

eggs

let

turn

section

milk,

cups

thoroughly

salt

clean;

each

waffles

1^

salt^ 8

piece of salt pork,

the

batter

enough

iron, and

waffles

Close

rag.

and

sugar

becomes

gempaus.

butter, the

very

with

over

the

crust

No.

of

and

melted

the

waffle-iron

it

Muffins

for

teaspoon

milk;

clean

^em

WAFFLES

the

then

the

baking-powder,

cottolene, ^

or

Bub

Put

or

tea.

flour, baking-powder,

sides.

rin^s

LUNN

instead

the

Have

muffin

1, omittiug

before

SALLY

flour^ 1 teaspoon

cups

for stiff batter.

enough

into

yeast, 1 egg

cup

them.

toast

51.
2

If

CRUMPETS

OR

muffins^ No.

50.
This

batter, %

batter

dip the

il desired.

last.

salt, floar

teaspoon

MUFFINS

for

recipe

them

not

When

morning

No.

cirnat is

brown

whites

the

melted

1 cup

morning

ENGUSH

them

bake

in the
add

thin

once.

49.
Use

the

until

MUFFINS

sugar,

in

and

separately

scalded,

milk

sweet

caps

BOOK

Bidea

the batter

to

RAISED

48.
Two

both

on

added

whites

COOK

Shot

Serve

with

the

ground

ciunamou.

OATCAKE

62.
Mix

oatmeal,

make

to
bake

it

It

should

is

in

Scotch

dough.

stiff

sheet

one

be

which

is
Roll

in

in color.

gray

dish,

and

teaspoon

fine, with'

it

fioured

slow

on

without

oven

When

in Scotland

53.
1

ground

done,
is made

BRAN

pint brauy }i pint floor, H

baking

soda.

board

little salt and

to

browning,

break
with

it into
a

fine

inch
until

enough

water

thickness,
dry

and

irregular pieces.
oat

and

bard.
This

floar"

BISCUITS

pint miik^ 6 tablespoona molassesi 1

even

BBEAD

the

bran,

together^ and

add

biacmtfl

at

recipe

eaten

floar,
flonr

the
each

ia furnished

and

act

After

bread-dough

it is
I'oll it

^SSy
the

kneaded

strips

bake

in

board

or

used, though

to

be

}i

milk

cup

cake

stick

they

Hake
and

will

Stir
it

to

rather

When

light.

about

adding

it

to

of

to

slow

until

oven

are

flue

sugar,

the

let it rise
with

yolks

and

twice

to

melted

be

size of

long.

an

Lay

and
littlCj^

very
Serve

them

with

butter,

balls

the

over

be
be

may

egg.

an

in

hot

light before

very

made

very

with

tops

Bake

sugar.

and

bread

for

set

minutes.

rise until

let them

dry

kneaded

well

it for 20

brush

oven,

well-beaten

size of half

the

and

tops with

the

and

sugar,

Enead

dough.

the

DRIED

into

rusks

by

RUSKS

thick, and

it^ch

slices

dry them

in

BREAD

CINNAMON

of

cup

add

dough;

pint of bread

Then

2 eggs,

sugar,

butter.

tablespoon

and

preferred^

the

color.

its size.

butter

rise

is

foot

tablespoons

baking-tin,

day old into

take
1

eggs,

pieces half

them

it into

into

dough

golden

morning

the

soft

mold

go

must

57.
In

shortening

chapter), using the milk, salt,

of

head

sprinkle

the

sugar,

that

rusks

Tiie

constipation.

salt, flour*

then

56,
Cut

these

browning.

butteri

at

togetlier in

Rusks

egg,

an

of

RUSKS

make

to

milk, and

part

Let

bubbles, add

ready

are

hour.

baked.

being

flour

close

in

Two

pencil and

dry without

tablespoons

its bulk;

they

dissolved

sugar
oven

enough
double

them

Place

it is full of

in

rise

with

it into

sheet.

or

(eee directions

sponge

lor

core

that

size of

the

yeast, }i teaspoon

When

yeast.

eggs.
Let

milk

tea.

scalded,

compressed

and

gem-pana.

and

elastic, cut

55.
1

molaaees

STICKS

/BREAD

so

with

or

in

laxative

baking-tin

oven,

soups;

as

be

into

floured

moderate

bouillon

on

may

enough

the

on

Bake

the

mix

together;

physician*

64.

Any

soda

mixture.

meal

by

163

roll out

and

brown

milk;

tablespoons

butter,

in

put

sugar;

this

to

well

sprinkle

flour,and

add

buttered

tablespoons

Spread

tin.

ground

with

cinnamon.

Scald

"

ipoon

small
doien
knead*

pint

quantity
cardamon

20 minatest

rise

milk;

over

pour

cool, add

When

salt

Let

of

of

lukewarm

yeast

night; knead

cup

fine,

butter, }i

cake, which
Then

water.

seeds, ground
over

ROLLS

SWEDISH

58*

and

add

cap

been

has
2

between

again; shape and

well
5

rite

1 teain

dissolved

beaten

and
lei

and

sugar,

eggs,

cups
in

of

Una.

l}i

flour;
Bake

164

ANGLO-CHDtSSf:

THE

4 eapt

)i nutmeg

the

and

the
the

add

but

sary,

ter, then

fold

it into

but

molded,
the

buns

Brush

iu

oveii

dissolved

in

Sprinkle
the

from

egg

for

and

and

with

powdered

Take

add

of bread

2 cups

it

splitblanched
rings

bun, is,as
either

luncheon

of

well

bath

of

as

them,

roll

spread

buns,

their

crust.

Bake

the

minutes

they

as

size.
In

tops with

well beaten, H

egg

dough.

Mix

inch

an

the

over

sugar

glaae.

to

removed

are

This

good luncheon
a

cup

dish

to

serve

in

chocolate, makes

with

and

sugar,

cake, which

in

it in

light. Just

be twisted

may

double

Place

beaten

egg

an

together^

until

again until

top

of sugar,

cup

well

thick.

granulated

some

of

them

it rise

Let

let it rise

in sheets.

with

served

and

uses,

is

kind

of

is much
after the

brioche

eakes,

etc.

Hgkt

bun

esteemed.

to make

puddings,

Place

and
is

few

shaped
kind

of

place of eake;
good

light

in itself.

Brioche

plain

bun, after it ia

double

soon

preferred,the dough

6L

many

as

baked,

than

few

water.

it out

this

over

being baked

instead

tepid

tin, and

oven,

If

one

thin

and

Sprinkle

almonds.

of

cup

to flt the

placing it in the

teaspoon of sugar.

or

tops

layers when

CAKE

add

sponge,

board,

on

baking-tin, cutting it

into

the

over

COFFEE

flour to make

enough

flise. Turn

before

for

oven

large egg, and

oven.

tablespoon of butter, and

then

the

buU

lemon-juice.

over

the

In

brown

more

give a

for 26

lightly with

size of

with

Wet

necee-

board

side of each

the

to

yeaal

separat#*

covered.

it

rub

off in

baked, brush

to

sugar

peel

rise to

water

When

return

it

into

let them

on

place,well

of sugar

lump

whites

it

pieces the

make

to

and

Knead

warm

it into

cut

00.

Press

diluted
hour.

milk,

little

times,

folding is

baking-tin and

moderate

night in

if desired.

the tops with

possible.

as

water.

dissolved

given in the recipe,if

than

molding-board, roll it and

of citron

piece

The

omitted

soft

over

it several

flour

the milk

of lukewarm

to it the

yolks

beaten, the

Scald

the flour.

lukewarm, add

more

as

the

to

on

balls.

be

may

it rise
it

turn

with

yeast in }i cup

the

well

Use

botteri ^ teaipoon aftltr

cup

yeast-cake, 8 egga.

become

dough

}i

sogftr,

grated nutmeg

been

flour.

the

Let

morning

has

have

oop

Dissolve

in it.

milk

the

keep

minutes.

mold

batter

scalded

eggs, which

ly; then

and

ealtyaugari

the

melt

When

milk, "^

eap

grated, }i compresaed

Mix
and

floari1

BUNS

BATH

68L

BOOK

eOOK

first trial.

buns,

BRIOCHE
mixture

much

It will not

The

paste

be
once

used
found
made

in France.
difficult
can

or

be

It

haa

some
troubleused

fruit iimbales^
rings, beba^ savarins^

for

BREAD

compressed

cake

1
7

%, pound

gS8"

butter, ^

DifliolTe

will be

Drop

which

will

ball of

paste

Put

in

the

one

grain.

Put

the

to 5

will take
24

should

to be

Take
inches
on

Serve

lay

with
hot

or

Mold

welUheated

the

is

oven,

and

the

to

beat

it down

it

BRIOCHE

for 20

little

ball of

paste

top,

J^ with

diluted

as

the

for

ice

12

time, the

work

quite soft, and

have

it.

it becomes

WITH

paste, and

Let
If

it into
knife

glazed top
before

water,

ball

open

it rise to double
a

warm.

HEAD

turn

with

and

minutes.

30

to

on

more

ROLL

into

size, which

its

oh

the

be

used.

It softens

little of the

will

finer

much

ice, it ^ill still be

the

flatten

be

the

of

it out

together, add

double

so

at

one

eggs,

long time, using

the

require

with

stickiness, which

place it

again, and

it is to

quickly.

MAKE

and

the

together

them

for

let it rise to

raising the paste

before

it

center

Break

more

its

Work

beat

the

in

eggs.

it loses

l)etter

and

cover,

is

about

little

its

place

eize, and
brush

wanted,

putting ft in the

oven.

perfectly fresh.

TO

paste

round.

MAKE
into

Cut

it several

rope-like ring.
oven

the
bake

for about

paste into
about

BRIOCHE

ball, roll it

it

Let

20

times

CROWN
down

to

through

rise, brush

the

OR

RING

tliicknesa
the

top

of

middle,
with

egg,

inch,

and
and

ing
keep-

twist
bake

the

in

hour.

64.
Boll

The

will rise

them

Work

dough.

the

beaten

bowl,

yolk

egg

hot"
rise,

to

brioche.

sufficiently light,lift

and

seven,

paste from

oven

the

form

paste into

of
it

small

63.

the

the

carefully

in moderate

over

it with

day

TO

diameter;

top, and

bake
it

in

place

four

adding

until

and

beating and
the

hand

the

is

then

hours;

up

the

well

and

flour, and

the

leaven

in

paste

62.

place

raise

make

soft.

the

delicately and

handled

rather

When

last

taking the

After

be

not

must

first,but

at

platter,and

butter

it with

beat

longer

started

be

on

incorporating

the

As

hours.

water

90ft ball of

very

warm

to

butter, salt, sugar,

the

skimmer,

The

hand.

the

have

and

egg,

flour

put

time.

some

more

the

and

Work

with

water

well

gradually

hand,

will take

or

this

is for leaven
of the

bottom

it in

set

it

so

of bubbles-

of the

rest

whole,

time.

the

the

to

fuU

This

(the

water

warm

water

It

Stir

water.

flour to make

Coveri and

hour.

an

sink

be

pan

sugar.

lukewarm

enoqgh

of

flour,

1, qaart

waterj

teaspoons

of

cup

add

plant).

yeast

will

Into

into

about

take

top later, and

eggs

ball

kill the

it will

of it

mii^y

this

)^

in

then

lukewarm

cap

salt, 2

teaspoon

yeast-oak^

thoroughly

paste.
or

the

yi

yeast,

165

small
minutes.

TO

MAKE

BUNS

balls, glaze the

tops when

ready

to

go

into

the

ANGL^-CHINE5E

THE

166

When

brioche

the

the

paste

into

the

mold,

and

bake

in

hot

turned

freely when
size

same

be

good

steadily

the

put

or

griddle by
second

good

so

requires

no

needed

The
order

is baked.

it makes

around

the

properly

baked.

grease

is turned
hot

it

onto

plate.

be

Sonr

milk

teaspoon
before
eggs

teaspoon
be

can

of soda.

beginning
are

prepared

of milk

2 cups

Add

batter.

beaten

the

Serve

bake

the

wiped

on

grease

careless

cooks

some

time

Where

in

may

turn

is not
to

likely

oollect

hot

enough

soon

as

baked,

while

so

to

in
is

one

for

greasiug, as

be

An

used.

of burned

will not, of course,

hiss
a

the
the

set of

each

crust

griddle

over

after

to

it is

while

come

thing

more

iron
and

it

as

before

an

greased
best

be

used,

and

for

condition, the cakes

be

well,

on

evenly

and

considered

is the

fork

much

as

when

folded

the

batter

napkin

being passed

on

the

next

serve.

67.

PLAIN

into

of

PANCAKES

beaten

salt

and
case

baking-powder
the

heat

baked,

uniform

some

off and

is

importance.

clean

evenly heated;

edges

be

cakes

used, in which
The

to

to

range

become

to

griddle should

plates should

Two

griddlefulmay

Stir

The

the

batter

evenly

by

are

of

little hardened

even

the

cake

and

perfectly

evenly heated.

in this

When

edges.

color

it holds

thus

so

too

by

makes

is of great

baking

of the

all directions,

be

not

ran

It should

for if the

cup;

or

the

be

as

on

and

must

allowed

the

must

baked

moved

and

in

to

cakes

cake.

evenly

will

cake

sides,

best,

given time

coating,

the

griddle

stand

It

all the

of batter

ladle

enough

for each

spoonful

use

both

on

be

used

thin

spoonfuls, the first becomes

piece of salt pork

A
even

an

be

iron

and

cakes

range.

griddle is often

iron

be

also

to

will flow

batter

wanted,

griddle is the

it should
the

of

part

the

Lastly,

the

The

be

must

An

get thoroughly

to

baking

are

hottest

so

griddle should

it should

used,

cakes

have

added,

this

greasing.

in

order

browned

well

soap-stone

wholesome.

In

separate

is

effect

To

part.

griddle.

appearance.

an

be

must

heated.

and

is

one

the

cakes

cakes

larger

hot

every

is

if

the

have

smooth,

point,

one

before

on

The

at

top of

the

to

bour.

be

of batter

quantity

turn

PANCAKES

perfectly round.

cake

size; but

the

puddingy

it rise

^t

should

pancakes

onto

equal

an

poured

making

for

batter

cabinet

or

full,

for about

66.

The

bales,

fillingit half

oven

PUDDINGS

CABINET

for tim

used

be

ia to

cylindrical mold,

OR

TIMBALE,

FOR

BRIOCHE

65.

BOOK

COOK

cakes.

separately, and

the

enough

heaping

omit

the

soda

or

The

add

eggs;

cakes

whipped

teaspoon

to

will

be

not

be

the

thin

and

add

)i

put in until just

lighter and

added

make

baking-powder.

of

baking-powder

should

whites

flour

last

better

thing.

ifthe

Chapter

XII

SANDWICHES

SALADS

AND

SANDWICHES
GENERAL

1.
Sandwiches
ed"

Where

wrapped

oiled

in

with

They
the

8h"p"t
with

may

with

eggs,

jams,
be

may

recommended

for

How

to

prepare

the

little

used

meat

seasoned

salt

with

fresh.

bread,

fish, with

with

meat,

ot

or

salads,

of

given

be

may

triangular

and

square

or

jellies,

be

chopped

jams

ing
be-

ones

them

stamping

by
and

them,

rolling

by

should

sandwiches

in

and

stock,

water,

the

variety
or

made

sandwiches

perfectly
brown

or

nats.

pleasant
circles,

them

be

these
it

as

forms

are

them

gives

character.

distinctive
The

any

they

keep

eerv-

shoold

traveling,

Graham,
of

attractively

and

in

will

kind

shapes,

any

into

this

made

as

white,

chopped

into

but

biscuit-ctttter

with

with

cat

for
of

made

filled

or

forms,

usual

more

be

time,

some

paper,

be

may

and

rolls,

kept

paraffin

or

Sandwiches
fresh

be

to

are

if well

acceptable

always

are

they

DIRECTIONS

mustard,

pepper,

cream

milk,

or

if

with

or

desired,
salad

to

fine

mince,

moistened

and

dressing,

using

with

enough

to

meat

mince

the

make

Potted

meats

make

texture

usually
primitive

Butter

enough

the

They

used.

anchovy

small,

also

have
House

should

is

the

butter

chopped

with

are

to

and

best,

The

butter

"sandwich

the

rubbing

by

the

bread.

called

are

desirable

fibrous

forks

not

the

make

possible.

as

of

be

and

should

parsley

be

ly
frequent-

are

combined

cream,

and

soft

sometimes

may

butters''

to

be

with

with

tarragon,

p"te

used

are

flavoring
used

are

that

for

tender

will

in

finger

for

with

the

rolls

suitable

sandwiches,

meat

should

they

The

made

bread

well

go

sandwiches,

crust.

rolls, when

the

spread

to

be

are

fresh,

very

good

for

Graham

shape.

using

meat.

the

should

purpose,

bread

makes

sandwiches.
Bread

to

tearing

mustard,

any

rolls
and

Parker

excellent

How

with

butter

When
be

made

served,

it

objectionable

What

paste.

butters

These

Rotto

easily

knives

ed.
season-

has

that

anything
as

then

paste,

eat, and

should

without

to

etc.

gras,

the

to

are

little

as

of

Slices

difficult

sandwiches

meat

paste,

foie

with

for

are

used.

be

pounded

be

can

sandwiches

eating

spread

into

worked

de

of

butter

to

also

can

when

way

The

Fish

sandwich

the

hand

at

well.

spread

be

for
cut

sandwiches

ofif,and

the

should
loaf

be

trimmed

of

fine
to

and

grain

good

shape

day

before

old.
the

The

slices

crost
are

cut.

prepare
the

bread

The

crust

and

trimmings

can

be

dried

for

crumbs,

so

they

are

not

wasted,

aud

Aiicliovy

OvstiT

Cttiiap^s

Cocktail,

with

Ekr-ShI:*'!

wilh

I'iniolas.

Tiiiy

San

Sandwiches.

tlniches.

K":"\v
IKE

PUBLIC

*MlM"i"aiMBVi"W""^""MWi"IM"l|^"*W"*"'

YOP.r

Lir^KARY

SAKDWICHiS

is lost

bntter

no

When

the

slice
before
the

evenly

the

second

sandwich
four

they

does

shape.

boiled

to

ham,

game,

mixed

be

may

pounded

next

slice

it fit exactly
the

need

not

One

cut

beef, and
with

paste, then

oMShed,

"gis

with

desired

spread

The

lay
filling,

the

afterward

be

on

will

trimmed

loaf, and

have

slice

second

it.

on

with

off

cut

After

In

butter.

loaf will make

the

then

be

to

off.

preceding piece.

on

spreading

across

be

the

many
Cut

two

the

square,

triangular, sandwiches.
Poultry,

or

with

slice of bread

the

to

have

to

will

which

should

thick.

inch

first slice is covered

or

butter

being spread, in order

case?

bread

spreading

is ready, the

bread
off

cot

in

169

mixed

little milk

and

salty pepper,

well

few

tongue

French

or

with

or

be

can

Mayonnaise

and

cream,

of

made

paste

prepared

directed

as

dressing.
the

of hard-

yolks

little butter, then

drops of onion-jaioe, makes

above,
Chicken

MtatkandwIchM

seasoned

delicious

chicken

sandwidi.

sardince, or

Anchovies,
wicfaes.
lemon-

It

is

in

fish should

white

be

may

pounded

or

the

other

any
Shad

added.
same

well

be

Ko.

roe,

1.

Gut

"

for

used

sardines

with

Na
bread

2.

sand-

little

with

butter, then

Na

3.

spread

on

buttered

the

of

pint

One

dressing

to

into

with

bread,

mixed

with

crisp lettuce

and

pickle
ed
season-

salt and

chopped

pepper

parsley.

leaves, and

or

PEANUT

freshly

roasted

with

them

with

Mix

fine.

egg^

mix

3.

the

chopped

separate the eggs,

spread the

Mayonnaise.

hard-boiled

enable

little

slices; sprinkle with

butter

between

eggs

with

the

Chop

"

to

moistened

sandwiches.

eggs

sliced

fork

and

SAkfiWlCH"S

ECG

spread the bread

^Lay the

"

salt i^nd pepper,

Mayonnaise,

with

excellent

hard-boiled

with

with

or

mashed

makes

way,

plentifnilyiand

and

Mayonnaise

well-seasoned

white

sauce.

SANDWICH

mixture

be

to

fine.

chopped

peanuts,

spread

Add

between

sufficient

thin

slices

of

bread.

buttered

thin

Butter

dressing.
of bread.

Pare
A

slices

and

of wheat

slice

lettuce

leaf may

S.
Butter
slices

thin

slices

of banana.

SANDWICH

CUCUMBER

4.

thin

be

may

Moisten

paste.

seasoned

sauce,

2.

salad

to

fish

boiled

juice.
Ffesh

with

better

fresli

any

bread

cucumber
be

used

very

spread
thin

instead

over

and

of

lay

them
between

Mayonnaise
the

slices

cucumber.

SANDWICH

BANANA

of bread

and

and

spread

with

Mayonnaise

dressing

and

Fi"h
wIctaM

sand-

172

ANGLO-CHINESE

THE

COOK

BOOK

CANAPjfcS
GENERAL

Canapes

slioes of bread

are

in the

browned

ter, and
mixture.

They

are

The

is cut

bread

strips

hot, and

inches

it with

Spread

batter,

iat^or

in hot

first

in

diameter,
used

pickles,eggt

meats,

bot-

for lancfaeon.

sometimes

are

in

seasoned

some

course

2)i inches

They

dipped

with

covered

good

wide.

into

or

cold, and

etc.

CANAPiS

inch

thick,

sprinkle

and

then

circles

CHEESE

slices

into

bread

fried

different-colored

2.
Cat

or
are

make

into

thick, then

fancifully with

arranged

are

oven.

and

long

inches

toasted
Ttie alioes

served
inch

DIRECTIONS

it with

inches

salt and

long

Cover

paprica.

or

cayenne

wide.

2 inches

and

the

top

in the

bake

American

grated

with

until

oven

the

cheese,

cheese

with

or

is softened.

grated

Serve

at

Parmesan
before

once,

and

cheese,
the

cheese

hardens.

3^
bread

Cut
into

circles ;

ham

to

dust
a

in hot

fry them

until

oven

the

of the

rows

white

hard-boiled

cup

egg

Put

cook,
cooked
simmer

in

do

crab
for 6

batter,

to

place in

do

minates.

not

add

brown
the

highly

chopped

eggs

of

layer
a

sardines

rosette,

flour,

slice

on

fine.

pounded
lines

onion,

milk, 2)^ tablespoons grated

tablespoon

one

line?,

to

of

chopped

cap

stock,

LORENZO

tablespoons

in

Arrange

paste.

resemble

and

cheese, salt, pepper,

Season
8

anchovy

with

CANAP"

brown;

meat*
or

bread

tablespoon

not

bread;

CANAPES

8.

fine, bnt

chopped
bat

fried

cheese, and

yolks of hard-boiled

pickle.

saucepan

and

chopped

Swiss

2}( tablespoons

onion

and

meat^

with

top, in circles

on

tablespoons

crab

the

on

chopped

some

CANAPiS

SARDINE

of fried

circles

Arrange

grated Parmesan

ANCHOVY

6.

Spread

Pound
it

Spread

biscuit-cotter

small

in butter.

milk.

or

top with

strips of fried bread

topy alternate

paste.

cream

them

with

little browned.

4.

Spread

thick, then

saut^

fat, or

it with

sprinkle

cayenne,

inch

slices

paste; moisten

with

hot

into

CANAPES

HAM

of

; then

stock
with

Parmesan

cheese,

cayenne.

butter, and
add

one

slowly,

and

salt, pepper,

fry in it

one

tablespoon
when

and

of

smooth
cayenne,

dice
flour
add
and

of
and
the
let

CANAPES

add

bttiter,
of

each

and

fire

ready

Have

place
is

let

tlioes

good

ball

snpper

of

just

cool

the

layer

diah|

form

of

of

cheese.

not

long

then

circles

or

with

but

cook,
cook

l0t

and

them

cover

piece
This

diickeo.

the

from

Remove

and

floor

and

cheeae,

the

in

iMilla.

of

of

tablespoon

one

saacepan

tablespoon

one

stir

another

into

Pot

17$

then

enough

to

the

be

hot

maide

the

or

cheese.

oven

of

into

bread

and

six

fried

the

in

for

and

milk

mixture

mixture,
in

melted,

the

eoften

toast^

crab

may

add

cheese

buttered

Place

and

brown;

the

when

butter;

lobsterj

in

center

minutes.

fish,

or

anqlo-ghhtese

THE

174

cook

book

i
SALADS

GENERAL

1.
all

Nearly
safads.

The

dressing
both

Dryfnr

the

salad

the

after
and

them

the

at

from

is

smaller

of

than

}^ inch,

fifteen

and

The

used

salads

green

little

salads

for

it will

be

hash.

dressing

them

of

any,

dice, but

should

ia

stand

to

perfect.

into

cut

It

basket,

simple

most

ice

or

wire

make

cold

The

make

to

should

like

seem

the

ly
carefulto

if allowed

wilts

are

required

care

in

napkin.

salad

the

as

be

in

them

swinging

by

if

dish, and

of the
shonld

minutes

as

and

leaves, the

insects, and

twenty

to

served

cold;

on

bottom

greens

dnst

leaf carefully with

the

or

poor.

and

is left

water

All

be

may

fresh

to the

rnn

from

moisture

added.

kind

any

will

of serving,

especially worthy

are

frnits
salad

If any

be

stood

moment

dressing

Meat

the

them

bruising, each

dry, without
only

free

they have

free

but

dressing
to

the

dry.

will

water

After

have

to

them,

to

the

cold

in

filtered

added

Cuttlnr

adhere

and

and

vegetables,
is

crisp and

leaves

not

crisp.

water,
or

thing

the

will

washed
them

meats,

have

to

green,

the

essential

DIRBCnONS

be

not

marinated

meat

before

being

usually
and

garnished

and

salt;

off any

in

piled

To
Mariiuit-

mixed

Marinate.

with
the

"

^Take

marinade

has

the

of

parts

been

not

salad.

of

pepper

hours;

drain

combining

the

marinade

to

in ice water

for

only enough

it,

etc.

of

before

are

over

vinegar, with

couple

absorbed,

Use

spread

gherkins,

three

let it stand

mixtures

Meat
then

eggs,

oil and

of

and

meat,

which

other

the

bard-boiled

part

one

the

into

salad.

dishi the Mayonnaise

on

lettuce, capers,

them

stir

parts of the

other

the

cone-shape

with

of the

meat

with

son
sea-

meat.

Wliere

celery is used

place

in

then

boiling water,

ten

minutes.
French

dressing

Mayonnaise

Lettuce,

Pish

dressing.

luncheons,

or

in

all

but

boiled
may

eggs,

also

be

Mayonnaise

fish

hot

or
can

as

into

The

it is not

yolks

juice, used
always

will

in the

whiten

instead

necessary

salads

fish

or

same

of
to

firm

as

thick

fish

French

green

this

serves

and

shape,

be

ed,
cover-

red

or

purpose.

covered

or

suppers

olives, gherkins,

capers,

and

either

with
for

It may
of

coating

with

size

salad

for dinner.

course
a

"better

are

and

salads.

tomato

whole

any

of equal

with

jelly
hardFish

jelly

way.

MAYONNAISE

Z.

lemon-

leaf

decorated

cutlets

garnished

other

Salmon

lettuce.

cut

and

tail, with

and

elaborately

and

potato

served

salads,

vegetable

green

with

be

weather

head

the
and

Mayonnaise

with

dressing

water-cress,
boiled

salads

used

is

French

or

by

being

vinegar,
add

stirred

also

whipped

serves

cream,

before
to

the

whiten

although

oil is added,

and

the

dressing;

the

cream

so

gives

r~THE'r"h:\V

jPUBLIC

YO?.K

LlhH.VRY

SALADS

delicate

very

molded
of

and

salads

served

Mayonnaise.

delicious

ealads, and

will

at

found

be

suppers,

salads
to

of

little

if

the

oil; then

but

oil

the

tbe

nor

and

sherry

cupful

like

best

lettuce

with

the

to

one

of

of

teaspoon

for
class^

vinegar

wine

like

be

should

paprica

improved

More

blended

so

salt

become

of

dash

vinegar.

the

it will

is much

it

greea

lemon

or

Mix

pepper.

Borne

salad

with

ose

vinegar, and

tbe

emulsion.

an

for

mixture

WINE

with

sugar

cup

tbe

for

oil

by
be

may

to' taste

as

of

vinegar.

4.

Boil}^

nsefuli

as

tablespoon

stir in slowly

vinegar

tarragon

as

tbe

one

are

of salt, and

intended

preferred,

neither

proportions

When

well

DRESSING

simplei and

most

thickened,

little

pepper.

using
used

the

is used

jelly Mayonnaise

good,

very

FRENCH

teaspoon

with

and

red

Tbe

oil,H

pepper

white
or

is tbe

for dinner.

three

and

dressing

The

etc.

3.
This

175

J^

DRESSING

SALAD

y^

three

water

cup

minutes^cool
Chill

apricot brandy.

cup

and

pour

and

add

slowly

prepared

over

fruits.

6.
Bub

bowl

the
black

teaspoon

with

oil,

tarragon

vinegar.

dressing

is chilled

one

Stir

yi

tablespcons
spoon

dressing
olive
of

is

tomatoes,

with

Add

slowly

and

sauce,

of

piece

ice

salt, ^

teaspoon

one

cayenne.

SALAD

ROQUEFORT

clieese, rub

oil, y^ teaspoon

oil.

teaspoon
Worcestershire

ingredients

Roquefort

and

cayenne

richer

kinds

olive

than

in

garlic, put

and

spoons
table-

tablespoona

egg-

whip

until

thickened.

and

cup

DRESSING*

clove

cut

tablespoon

6.
Mflsh

less

pepper,

olive

CLUBMAN'S

required

dressing

This

cucumbers,

to

vinegar

etc., but

beating

rich

is particularly
is not

gradually

paprica, less than

while

tablespoons

and

cream

salt, }4 teaspoon

tablespoons
add

DRESSING

when

tasty

properly

served

served

with

"

teaIf

constantly.
omitting

cream,

add

spoons
table-

with

all

meat

or

fish salads.
DRESSING

SALAD

7.

No.

1
*

Yolks

of 4 eggs,

sugar, butter

size

of

walnut,

milk, 4 tablespoons vinegar, 1 tablespoon

tablespoons
^

teadpoon

mustard,

pinch

of

salt.

butter

size

Cook

until thick.

8.
Tolks
%"

juice

of

SALAD

of 5 eggs,
1

lemon,

DRESSING
well

beaten,

No.
6

pint whipped

2.

(One

tablespoons
cream.

Quart)

vinegar,
For

seasoning,

mix

of

an

together

176

6 teaflpoons

salt,

times.

the

Stir

while
the
To

ANGLO-CHINKSE

THE

hot

the

lemon

creanii
be

used

into

egge

stir in

shrimp, lobster

vinegar

with

whipped

cream

salt

teaspoon

SQgar,

of

yolks

the

lettuce

the

bowl

have

salad.

The

salad

will

lost

be

French

Peel
Do

not

without

be

around

they
and

cold

are

pour

and

chicory

the

in

ready

is

are

bofling
with

serve,
a

or

thickness,

leaves.

Pass

filter^

few

and

lay

separately

FISH

as

to

are

them

be
French

caisp.

to become

water

it wilts and

iengthwisei and

them

pile them

French

erispness

Bsakes

lay them,

with

Slioe them

served.

dressing.

SALAD

Remove

leavse.

flowery

WITH

SERVE

two

on

or

alone.

both.

they

pour

used

its

equal

strips lengthwise; lay them

tender.

slowly

of

recommendedi

which

on

be

to

salad.

lettuce

in cold

in

always

SALAD

pieces

STRING-BEAN

four

nasturtium

TO

some^mes

6hiq|)e,and

to

or

ths

over

improvement

being served,
cut

spoon
tea-

salads

may

into

in

them

fine; pour

of them

radishes

Wipe

them

lettuce

to

wjiter

onion.

over

great

TOMATO

cucumbers

dish

until

them
or

cup
reduce

arrange

Sprinkle

one

any

place them

as

the

their

water

over

leaves

desired).

cold

an

and

French

they

of white

in

hour

lightly with

plain lettuce

SALAD

water,
Gut

on

bean

and

and

into

bunch

cucumbers,

down,

in salted

thiok,

chives, chopped

small

tomatoes

18.

boil

add

tablespoons

center.

AND

CUCUMBER

each

the

llayonnaise dressing,

destroying

Out

if

bruising them,

with

used

and

salt in the

flat side

(more

add

until

stand

bowl

hand,

at

CUCUMBER

indigestible.

them
the

use

the

them

salad

them,

not

are

may

or

12.

wanted

SALAD

in

blossoms^

cucumbers

alternately

either

tfaidk;

When

mnstard,

pepper;

put together only Just before

be

IL

them

beat

lightly together.

with

Nasturtium

Slice

cayenne

parsley, and

mixed

chicory leaves

white

No.

batteri

without

them

toss

If all of them
should

of

of the

leaves

tarragon,

herbs

chopped

the

inside

the

dressing, and

French

seasoning

tablespoon

Let

leaves.

cirdesi the heart

mixed

above

LETTUCE

perfectlydry

leaves

in

ol

tender

Rub

crisp.

t"ecome

the

only

cool.

to

away

and

amooth

until

tbli

milk.

or

10.
Use

add

melted

tablespoon

of

pinch

set

DRSSSIN6

eggs,

and

cook

aiH

pepper;

chicken.

or

SALAD

9.

the

and

strain

teaspoon

one

teiuipooii r"d

boiling vinegar,

the

batter,

and

with

Beat

niiBUrdi

temspooiit

BOOK

COOK

on

evenly together

carefully and
a

dressing;

flat

dish, trim

Garnish

with

drain.
the

ends

and

When
even,

parsley^ white

SJilADS

BEANSALADB

14.

Boiled

dieaauic^ mod

Hayoniuuae

or

beans^ ibgeoletSy or

Dsvy

Break

the

white
into

the

on

in

Arrange

fancy ahape^,

or

top of the

give

to

salad

salad

10

the

of

large

If

them

into

slices

them

chopped

mixing
in the

are

Garnish

with

potatoes

for

be

the

salad, do

If desired

plnnge
soak

remove

them

in the

into

water,

the

and

Tegetables

eqoal

fancy

Kayonnaiae
of

not

Be

Ictioee

; wlien

dice

with

mz^.

with

or

of

canliflower,

or

ma

not

with

or

brvstk

to

like

wi

many

dressing

carefal
leaves

and

and

cop,

potal"M"

them
best

are

skins

egga

may

from

softens

grated

tl^

^Am^/mia

o"ion

%tA

itAr*"f,

Ttj^

m\A

break

the

wHao

ytery

good

with

they

wad

boiled,

are

with

aW/r.'/

manoat^d

also
In

tnp/arn^
m

est

po(at^^"^^miMt

MMj^mwum
t^

a"d

th"y

ose4"

\MAnn%

"tirooM

wA

for aalad.
be

diopped

TOMATO

boiling water

cot

not

boiM

aft"rr

Asta

tliiek,or

4ntBa%".
do

the

remove

tnclj
little

yolk of bard

steam

cold

French

drasiog

beeia

boiled

which

French

are

Tlte

cotters

tomipa-^l^

finft"

lightly toi^ether,hot

potatoea
hard

"in

into

or

over

1"

To

Tne
of

SALAD

skins

tficm

lettiuse,
chopped

New

mealy.

dice

with

lightly with

POTATO

sprinkle

Tom

miztore

into
cot

are

Arrange

them

them

Toas

potatoes.

of eanliflower

center.

thick,

scoop;

tender.

very

inch

fine.

very

deaL

great

beeta* cot

or

floweret

tegetablee.

cot

them

tlicm.

potatoes with

balls with

into

then

are

Mix

17.

the

of

TegetaMes

latter, marinate

place the macedoine

Boil

Place

little

them

over

poor

of carrota

border

points^ carrots^

nsed.

the

when

vegetables

didi, and

and

aalt" pepper,

Feaa, flageolets^string beanf, flowerets

be

may

Mayonnaise.

paraley.

SALAD

mtziore

tlie

beeta, celery roofei^ asparagos

the

on

line of color.

ones

when

poCato^coop.

convenient,

with

baae

MACE3D0INE

compoerd

attractire

more

small

ia

eepcrately;

boiled

eggp

French

pyramid.

U.

This

the

with

aad

SALAD

pyramid

around

be misnd

maj

baid-boiled

CAULIFLOWER

them

Pile

Majonnaise.
diee

with

TegeCable into floweieta; aeaaim

oil.

vinegar and

Liiiift beuifl

gamiabed

tf.

177

them

mtxed

w;th

tijffpfA0i/f^*,

SALADS

tomatoes^

for

aod

minote.

place then
This

if left too

io

la beti^

ki0g"

win-iaintJ^., M^yl
tl^ai*

kit^i^^

u^^

178

THE

ANGLO-CHINESE

19.

imtil

Select

tomatoes

ready

to

the

without

out

plums.
on

them

dish

the

French

same

round

peas

above

the

and

in

them

stuffed

circle

hard-boiled

each

veal

do

but

tomatoes

Small

ice.

on

it has

when

fix

jelly to
to

more

half

the

shredded

the

plate

epoon

}i

ounce

of

cover

which

on

Pass

or

2 cnps

gelatine,

in the

same

it rise

leaves,
Arrange
with

way

sweetbreads,

Stuff

as

chopped

or

letting

fioating

it is to

be

it.

rise

top

directed

aspic

side

that

each

add

aspic
enough

set, add

enough

molded

tomato

it

around

arrange

molds

chicken

or

down;

has

Turn

above,

individual

Place

whole

No.

JELLY

cloves,

iali,1 teaspoon
H

and

rounded

w*reath

of

dressing separately.

TOMATO
3

Mayonnaise,

way

of clear

When

and

the

any

opening.

Molding).

served,

Mayonnaise

tomatoes,

in

the

tomato,

with

No.

inch

above.

them

the

in

pour
one

in

No.

egg,

lettuce

on

(see Fancy

soaked

Let

leaf.

with

lettuce

each

of

end

stem

fill them

small

be stuffed

TOMATOES

without
it

the

then

on

the center

EGGS

hard-boiled

do;

tliyme, 1 teaspoon
of

over

pour

Mayonnaise.

Mayonnaise
in

from

serve;

partly fill them

fillingproject beyond

tomato

to

with

may

above;

tomatoes.

will

ready

AND

MOLDED

23.
can

pile

lettuce.

set, place in each

lettuce.

yi

cold; then

2.

scoop

chicken^ celery and

or

Serve

round

cups

entirely

the

onto

small

Tomatoes

as

tomato.

let the

not

fine;

resemble

lettuce, and

No.

mixed
little

TOMATOES

22.
Select

cover

dressing.

which

tomatoes

of

leaves

slice the

or,

fill it with

spoon
tea-

parsley chopped

thoroughly

get

with

and

yellow

small

dressing

the

on

shredded

one

the

little above

Put

flat dish.

and

the

Prepare

end

let them

nuts,

pecan

tomato

on

eggs

into

on

piece

leaves;

ioe

on

leaf of lettuce,

little

stem

ice until

on

tomato.

2L

press

over

each

on

lettuce

equal size; peel and

them

veal, celery and

chopped

of

TOMATOES

of

broken

of the

top
a

the

place

each

place

of the

STUFFED

Place

and

place

fruit,garnish

tomatoes

part of the center.

green

from

carefully;

as

bed

place them

peel, and

dresiiug.

20.
Select

on

and

two

sprinkle

and

skin

in

form,

is made

salad
the

Bemove

them

them

center

shape;

one

their

Mayonnaise,

attractive

An

each

";ut

little of the

No.

size and

Dress

BOOK

SALAD

same

breaking

^vith

tomato
scoop

or

then

Mayonnaise.

of
tomatoes

TOMATO

of the

use;

COOK

cup

bay-leaf, 1

sugar,

of water.

slice of

teaspoon

onion, ^

pepper,

box

teaor

SALXIfi"

Bofl
add

then

tbe

and

8tram

ttiBiieTa^

bcrier

fZ*"i
jtSl-j-^izMg

wizL

s"2

^occs.

acDJ

gMKi'^c

izcs

ponr

mixed

and

scfltei

of the

center

tbe

t9gctber

-v

^ne

"Agix

irn

cm

thob^

Fsnt

ccsa=3"

aftic

Aiyag

liit tsmto

ml

munc

TTrrrr

9C=r

^li%

vtll

3tiy:rx?iay

179

laie

"3ir

fcn-irE.

the

"7:iT4"d,

tt

!jf ^.retiSTMl

-v-t^ez.

then

viiL

S^n"

aeiL

TiiBgE". ii.' :"

soft;

disioSTed;

ac

is

lettuce.

This

jeCj

he

als"

a^aj

xbi^^c

is

aa^i

fc*Tncxi5eid

aoid

-^atat

tii"

I7

edery.

Take

Fieeae,

pepper.

heal

tcca^oc^

can

TOIIAIO

2"

cat

Boll

dtoeae.

balls

three

or

8
at

cr.ii

cheese

on

boond
and

the

btjs

"^"^

z,z"=jeuz, rssc^

of Fres"ci.

irt"5:z^

'jii^"k:

iu*

1.11

:":

'jf

t.**t
i**/

:.f;i,"^

Fj^ar

i-:mk'*ki*c

;.ui^

*aivi

:"i

t"

V-r-ji-rv

i^.i

iti'**

'1:^*^ arL.!-./**

ibc^

21.1

t-T-i*^.^

i"i*i

!"-

7
":aidC"

it?

er*a.Ti

t"st

'n

ir""

c^T^.ue

"

fziiii "r.

K".

Bn-^t

"*j.*

linae

"--:c

"AIJ1D

"ij^imb

F?r

"ca0".

ASPAKAGTS

with
serve

French

bvnches

and

let

ASPARAGUS
staiks

and

set

boil

the

from

until

hearts,
cheese

poar

awi*

Stew
until

"mall,

drain
soup.

slices

from

this

Set

Pour

over

asparagus

small

asparagus

tender, with
these
let them
may

oi

s^Is-stiM.

msA

teevtt*e

tf^MfA
acid

',f

l^.,,,:^

90

of

JU,

.i

azid

*-""":%

"

'^i

jt

t
t't

.'"t'"*:^

'^c

%ik,

i..-*-!)^

vi*^/

v.^"rr
^

*'

vrf^",f

;^'.

"i

^tiC.

Set

teet.
at

senre

"*:;;.',)":

hvl

t;.^"^

^'^r^*.
'/f,

iv";

#*

Ct^x^'t

ci^;".

be

pkces,
use

naed

in

it with
to

skins

remored

ready

if desired.

om/"kerJ,
ehl'/.t4.

beeome

dressing

until

Httle

very

the

aside

French

stand

TIPS

ASPARAGUS

WIIH

liquid and

the

RKCS

"i^Lt

ke:t"

dieccjag

into

off the

*jf*5i

ut*

**"","-

'i

salad.

STUFFED
cot

BCZT

eres
a

20

socp^

French

Tinegar, and

Tinned

for

cot

beets, cooked
cups.

oil and

rings

asparagus,

new

make

this

(use

REET8

tender;

making

opri^t

i^^*-*.

;i

lres(ii".

t"

in

r^^trt

^;"pef,

15

asparagus

them

OTcr

NEW

28.

of

S^.

u^iu^xu

greea

SALAD

accompany

may

or

teoder, between

water

through

stalks

red

of

r.iT,"8i

^lajcajLaife

or

the

Trim
in

strip

narrow

with

"iLAD

smal'., b'.eacli^ed.

27.

of

Rill.
r

axii

aai

once^

Serre

to

ifc^

-"m.'i

seaeTc

Ksyicjiiii-ft ""Bfi:zx.

t"--i:l

:3.^-

p?^?*?^:

2S.

in

t^'jL

"

in^i

slice

tablespoons

or

the

z^

CHEE^

err**

cei::es"s

ha:f

and

olives

SIX

tbe

oot

gm.

aBrw

JIND

a^i

handy

aai

sl^

to"

is"

azii

and
made
to

use.

1K#.
t"^Vtd

to-^^L
Have

centers

of

equal

aat^rr^
tt^.k*

ri:"4y

t"ken
measures

"/at

180

When
in vhich
heart

abont

ready

teaspoon

of

to

Boil
into

cut

in

dice

small

BEET

add

this

to

to which

remainder

knife

hard-boiled
the

so

partly covered

with

dish, the

of

stem

be

the
or

pointed
and

mix

Fill

the

whole

Remove

with

yolk.

shaped

the

Invert

pieces flat,and

Mayonnaise,

flat

that

as

in

put

cold

but

shape,

not

pieces, and

dry

the

chicken

ready

place

until

little

Mayonnaise.

eggs,
stoned
these
instead
after

in

the

the

to

as

cover

and

olives, capers,
in
of

being

as

fanciful

celery

if

freshened

then
the
it

yolks

at

the

more

in

cold

from

the

mash

them

bind

them.
like

top

on

pointed

in

of both

ends

the

Place

vase-

Pass

lettuce.

much

as

the

also

be

it in

scalded

cold

lightly

top, leaving

it

hard*boilod
sliced

Arrange
lettuce

into

chicken.

as

with
with

them

add

and

Garnish

Shredded

Cut

Keep

celery,

to

aa

substilated

celery

bowl, smooth

Celery may
water.

particular

celery.

chapter.

the

separately;

desired.

pieces of any

is sometimes
of

of

into

or

if very

stalks

it
a

square,

Mayonnaise.

filtered

of

sufllcient.

be

Veal

head

with

chopped

as

to

it

of egg.

meat,

good.

Use

mixture

convenient.

whites;

the

lettuce-leaves, celery-tops, etc.

design

bunch

third

one

shredded

white

the

mix

with

flat

middle.

Mayonnaise

inch

tender

well.

directed

Place

whites

the

them

serve;

center;

is also

scrape

on

SALAD

only the

meat

circle

the

with

not

sharp

leaf of lettuce

Place

white

spaces

will

dice

into

in

in

cut

Cut

raw

Use

mixture, rounding

CHICKEN

Use

dark
and

Marinate

high

the

Wash

for chicken.

yolks

the

chicken

small.

too

but

appearance,

small

cooked

the

breaking

with

fill the

and

ing
send-

on

enough

the

together

dish,

leaves

pieces of white.

small

32.
Cut

with

egg

them

stick

on

eggs

the

of

on

dish.

the

of

without

Just

quarters.

lettuce

No.

fine, and

chopped

the

making

two,

yolks

the

chicken,

large half

in

eggs

of

amount

leaves.

portion

each

SALAD

EGG

into

chicory

broken

or

center

of white

bunch

hard-boiled
end.

the

toward

small

lettuce

on

arrange

walnuts,

and

skin

on,

added.

been

No.

Arrange
and

add

has

slices

thick

on

cape

asparaguf.

greens

English

serving

SALAD

dreiied

of the

Serve

dresaiog^

beet

the

mneh

milk

Bet

the

some

as

or

clean.

leaf

"^

dressing.

into

31.
Cut

No.

before

Mayonnaise,

flowers

nasturtium

SALAD

add

EGG

eggs

will

cuts

with

French

with

of oil.

or

fill them

cream

of

30.
Cut

to

BOOK

aeperagoe

tender, leaving

little' time

dressing

table

till

shape;

pieces.

Mayonnaise
to

beets

yonng

is need

lettnce, and

29.

the

dren

serve

vinegar

of dressed

leaves

COOK

ANGLO-CHINESE

THE

any

all of

or

bo

may

and

pidcle,

put

on

used

ice"

182

and

center,

fill the

jelly MayoimHi^M;

at

space

with

once

above.

Serve

of salad

in

BOOK

COOK

ANGLO-CHINESE

THE

mace'loine

each

form

on

of

vegetables mixed

leaf of lettuce.

with

Pass

onnaise
May-

separately.
Note.

Molds

"

of

difierent'Coloreii

of

p"te.

vegetables,

Individual

placed

around

served

socles

graduated

39.
Rub

birds'

smooth

or

side

Arrange
tiiem
the

cheese

balls

The

oranges

thick

sliceH,

them

and

may

this

tliey

the

back

lettuce

if

OR

POMELO

if these

may

be

may

of

varied

by

SALAD

Cut

in

them

of lemon
with

obtained, strain

be

juice.

arrange

usod

be

group

place five

and

preferred.

cannot

little lemon

taste.

balls

leaves;

pepper.

Serve

the

juice

to

in

oranges

and

rows,

over

turn

3 of

oil, with

and

walnut

over

salt,

game.

tlie

same

way,

meats

roast

together

all

over

lemon

and

set

bowl;

salad

and

orange,

Togs

salt.
any

in

endive

SALAD

ORANGE

dry and

endive,

oil, 2 tablespoon?

tablespoons

tea8i)Oon

AND

ENDIVE

bleached

the

of

lengthwise

or

or

lettuce

dressing,

cheese

Tlie

tablespoon

pomelo

or

red

carefully,

one

to

French

ORANGE

seeds

paprica

the

dispose

with

delicate

using

eggs,

wcll-crimped

leaves.

sliced

are

of

made

the

Wash

cheef^e,giving it

cream

witli

oransrea;

sour

41.

serve

and

capers

either.

1 with

use

salad

fruit

Grape

of

be

may

salads.

size of birds'

the

of shredded

made

the

dressing
or

of

FRUIT,

remove

cayenne,

them

nest

be

after

sweet

moisten

GRAPE

for

into

small

some

black, white,

with

40.

dish

each

in

nests

Use

flat

like ne^t^,

flecking them

for Russian

etc,

aaptc

butter-pats.

on

look

to

lunches,

rows

like the

SALAD

balld

it into

with

layers

Decorations

suitable

are

BIRDS-NEST

Roll

eggs.

of

pyramid.

coloring paste

little green

like

in

arranged

be

may

decorated

for.snppers* buffet

in

tongue,

elaborately

be

may

they

or.

salads, when

parsley, also of truffles and

color

aspic

above
pour

juice,

This

serve.

aside

to
set

chill.

When

peeled

oranges,

French

claret

sliced

wine

particu'arly good

to

made

dressing,

tablespoons
is

ready

of

and

with

}i

game,

meat.

BRAZIL

AND

ORANGE

42.

SALAD

NUT

"

Select
white
white

skin,

thickly

au

and

heavy
cut

Slice

core.

plate,

fine

with

place

Brazil
a

in

crosswise

meats,

mit

of

rose

salad

to

inch

servo

Brazil
with

nut

game.

in
meats

every

slices, discarding

blanched,

Mayonnuit"e

iinoly chopped

part cularly good

half

peel and

the

remove

oranges,

over

center

each
of

without

particle of
the

portion.

each

service.

blanching.

seeds

the
and

Arrange

on

Sprinkle
This

is

SALADS

i3.
Pare

Sprinkle

and

lemon

skins

remove

and

dates

and

jaice

marinate

with

seryed

be

in

of

end

stem

peppers

in

around

and

knife.

Cover

and

garnish

chill

the

be

may

walnut

English

meats.

small

apples,

small;

no

juice;
all

Mix

together,

with

lemon

and

strew

46.

FRUrr

small

juice

of

nests

eut

working

sharp

paring

minutes,

drain

No.

few

the

small;

4 oranges,

cut

pineapple

cut

dressing just

before

using.

SALAD

knife) three

strips

strips.

nests

of lettuce

pimento.

Garnish

in

of

in

nine

in

Arrange

Cut

bananas.

large

lengthwise

thread-like

skin,
1 tin

cherries.

red

PIMENTO

piece

dressing.

all

Mayonnaise

discoloring.

and

bananas

cut
a

leaves.

heart

Mayonnaise

or

bananas

AND

each

or

the

then

and

dice, cherries,

long before

too

end

three

lettuce

into

French

in

stir

prevent

stand

over

pour

veins,

open

No.

walnuts;

silver

cut

them

over

serve.

slice from

and

scissots

let

SALAD

small;

stand

(with

to

and

}i

leaves.

Cut

pieces after removing

BANANA

then

pieces crosswise,

well

Add

above.

cut
a

heart

the

sharp

SALAD

over

and

not

scrape

in

pineapple

chopped

47.

Peel,

Mix

seeds

at

water,

FRUrr

cut

few

It should

serving.

apples and

hour.

one

ribbons.
the

directed

as

Pour

into

cut

small"

stand

Mix

eighths lengthwise,

pepper

using

arranged

parts,

pomeloes
2

in

Cut

remove

boiling

Use

water.

equal

red

with

45.

Take

liquor.

pepper,

with

peppers

pears

let

CQp"

lb. dates,

"^

strips.

SALAD

strips, beKinning

narrow

ice

four

o! lettace

nests

peppers,

around

in

The

red

sweet

very

into

be

Clean

lengthwise.

PEAR

from

pears

dressing and

French

ehoald

dressing.

may

canned

date

shreds

44.
Drain

There

discoloration.

dressing;

in

cat

SALAD

strawn.

prevent

French

almonds,

salad

into

cat

to

DATE

cutting each

with

Mayonnaise

The

AND

apple?,

stones^

blanched

capfal
Maak

core

with

APPLE

183

three

Sprinkle
leaves,
with

Mayonnaise.
48.
the

Remove

shaped
Allow

lettace
one

Mayonnaise
of fruit

leaves

cup

tinted

and

skin

of

ai^d

tough
cover

prepared
green.

FRUrr

GRAPE

This

fibre

with

covering

white
to

grapes
may

SALAD

be

pulp,

grapes
each

served

cat

arrange
in

grape

in

baskets

halxes
fruit.
made

pulp
and
Serve
from

in

cup

seeded.
with

peel

and

Peel

wise, then

chopped

strips
lettuce

of

on

heart

leaves.

Pour

with

stir well

and

apples

It should

Vinegar

be

must

not

into

Cut
inch

the

cooled.

Season

of

chopped

quantity

same

and

required

served

cold.

very

used.

VALENCIENNES

SALAD

salt, black

pimentos,

red

sweet

peasj

of

SPANISH

oil, vinegar and

pepper,

Bui table

of

salad

}i inch

into

twice

Dispose

the

cheese

and

with

luncheon

tablespoons

stove, mix

on

three
at

time.

Beat

fulSibake

the

time.

batter

in moderate

as

litUe

possible,roll

fancy sliapes

and

salty while

out

drop
hot

as

as

lard

eggB,

stir into

water.

drop

minutes.

butter

buttered

on

and

Cook

get cold, then

mixture

and

with

very

thin

in hot

and

grated chee?e,

pan

add

for
eggs

in

spoon
tea-

hot

Serve

VANITIES

serve

salt, beat

this

minutes,
20

oven

To
egg,

dried

above.

Put

pepper,

pepper

Let

54.

One

and

Mayonnaise

flour, 4 tablespoons

tablespoons

cheese, flour, salt,

this

cheese

salad

with

serve

salt,little cayenne

stirring all

minutes,

into

PUFFS

CHEESE

butter^

}" teaspoon

water,

water

washed

on

of

of

cubes

many

pimento

pimentos

party.

To
Two

as

allowance

generous

Spanish

Cut

about

53.

1 cup

cubes.

be

lettuce

for

SALAD

should

There

pimento.

leaves

heart

cheese

cream

squares.

squires

witli

Add

before

hours

or

52.

little

pepper.

cayenne

one

in

set

Mayonnaise.

or

well

lemon"

with

juice, oil.

51.

Rice, nuts,

Arrange

removed),

dressing

salad

finely

tiie rice.

prepared
be

strips in

paprica.

seeds

croea-

INDIENNE

flavored

water

butter, lemon

saltypepper,

over

roll

and

salt

pieces

three

in

cat

and

and

cream

SALAD

in salted

cooked

with

(skin

of orange

slice

50.

Bice

seasoned

delicately

thin

knife^

silver

strips lengthwise,

in

piece

nuts,

paean

piepared
nest

each

cut

with

bananas

scrape

SALAD

BANANA

49.

BOOK

COOK

AXGLO-CHINESE

THE

184

as

salad

light, add
paper,

antil

they
they

are

enough
cannot
a

flour
be

delicate

to
too

roll,using

as

thin.

in

brown.

Cat

Sprinkle

??Sn*"TX

J]^

1^

3q"

sad
snarbifi.

"oL

h. tiTf

ennuis.

Bmixiiiiij'me
arxnwt-

te foiaiied into

imee

'Abu

in

"""",

thBC

rrrr

idneee..

or

a! latter

balis ^tiie

XXL

one
^c^

hall^ ii"

ic

cnmihs

rm^
matstex:

and

{mvxm"

sicr

r^

ii

xr.

ftiqr

hastoK

i"wnnrs"

ttit naoatn

^irtbtt

XIII

Chapter

COLD

PUDDINGS

MATERIALS

1.

Isin^^lass
There

8"^

are

dissolving

in

comes

proportions,

and

Sweetened

each.

ounce

little

fire,

13

is

of

sheets

Sweet

brilliant

red,

into

to

jelly*

ounoe.

For

weighing

one

an

squares
into

divided

usually

makes

the

Jellies.

divided

usually

chocolate

each

bars,

weighing

ounces.

heat

the

where

is

chocolate

the

Break
Ton"tt

lH

than

less

and

directions,

see

chocolate

Unsweetened
Cbocoiau

white

clear, and

is very

eheete,

thin
the

of

sheets

JELLIES

AND

PUDDINGS

COLD

into

is

pieces,

moderate.

and

into

them

put

chocolate

The

dry

on

the

must

be

pan
and

quickly,

melts

chocolate

To

carefully

watched,

chocolate

to

Do

whip
and

they

not

let

will

whip

One

Swooton

proportion

log

place

it

will

the

Milk

in

currants

thing

Use

rhlckonlng
not

are

Flavoring

be

partly

on

the

essences

or

the

entirely

molding

In
Molding

color

after

and

of

sides

beauty

of

"lowly

into

yolk

powdered

of

spoonfuls

into

get

the

whites.

of

Add

dish,

the

and

milk

Add

beat

and

leave

the

water

in

of

one

spoonful

it in

gradually

but

less,

white

the

to

sugar

meringue.

the
the

when

the

one

to

little

salt,

at

sugar

from

right

is the

egg

of

lighter

egg

the
form.
center

adding

hold

in

to

thicken

the

time,

below.

This

sprinkling

than

the

cold

molds,

adding
careful

be
as

This
of

flavorings

before

mixtures

the

It

leave

they
can

tin.

be

the

the

cold

raisins

added

the

and
last

bottom.

clear, and

does

fruit.

they

used

are

If

perfectly

cooks

of

For

Boll

minutes.

to

boila.

kettle

puddings.

or

sink

juices.

double

few

cake

not

is cooked.

mixture

outside

transparency

wine

or

to

and

fruit

cloud

or

them

place,

the

if soaked

easily stoned

before

then

the

Where

thing,

of

more

fiour

arrowroot

destroy

the

few

custards.

top.

will

they

Add
it to

of

air-cells

is scalded

Raisins
Ralsinf

side

burn.

adding

quickly.

more

the

over

Milk

particle

sweetening

the

on

will

it before

tablespoon
for

destroy

sugar

it

or

dissolve

melted

put

are

desserts

in

mixture

the

the

last

should

them.
that
holes

prevented

bubbles
and

by

destroy
pouring

of
the

air

do

not

smoothness
the

mixture

form
and

very

CaraiiH'l

Boiiibe

Glace,

Fillets

of

Hlaiiche(l-ainl-Browin

j
THE

YORK'
MKW

At

lor,

."
iN

""
"""
1

"
1

"

nx

Asm

the

Use
and

together

salt

dish

into

or

mnning
it

needs

cnstard,

rise

cnstard.
bat

the

caramel).

}4

turn

4
of

saltspoon
and

hardened

salt, to

baked

the

and

ready

It
to

will

until

firm

watch

it

be

melted
as

the

chocolate.

slowly.

in

in the

it

will

steamt

it froth;
into

pan

of

of

take

(see

which

has

caramel
until

the

the

least

smooth.

in

knife

to

boil

cook

the

custard
and

(see

not

must

top,

another

in

sauce

in

the

tlie

over

cold

bake

hour

an

Unmold

scalded

onto

pan

}i

the

and

water,

in

of

pint

and

sugar,

mold

running

by

at

caramel

for

when
will

some

dish.

CUSTARD

caramel

buttered

custard.

mold,

cold, and

when

color

range

of

add

hot

water

CREAM

of the

the

test

The

caramel

it into

side

this

it will

as

tablespoon

of the

rest

tablespoons

let

and

gli\ze

Unmold

The

boiling-point*

mold

the

Into

center;

that

the

of

light brown

the

on

carefully.

babbles

with

into

not

CHOCOLATE

custard.

caramel

milky^

very

saucepan

until

with

mold

very

Strain

small

Strain

proportions

same

if

sauce.

do

firm

have

Serve

sides.

9.
Use

by

Test

for

the

well-buttered

eggs,

slow

so

be

It will

the

down

of

pan

watched,

baked

it cook

the

but

the

then

serve.

is for

Place

should

oven

custard.

run

and

custard),

clean, it is done;

reaches

let it get cold.

vanilla.

of

oven

padding-

in

center.

by escaping

heat

let it stand

cream,

teaspoon

into

let

whole

caramel.

the

engar,

eggs,

CUSTARD

caramel

This

yolks and

moderate

very

the

is dissolved.
Stir

then

water, and

hot

in

be

mast

the

sugar

flat top, and

and

of

cup

caramel

milk

half

Turn

sides

straight

when

CARAMEL

melted;

stir until

of water;

it

carefully

caused

are

mixture

of granulated

cup

top;

stand

out

be

solid,

and

8.
Put

milk;

into

firm

comes

must

custard

baked

through

it

smooth

be

in

seen

antil

If it

the

tarn

the

over

oven

Beat

long.

too
to

scalded

nutmeg

moderate

cooking;

if cooked

which

the

into

separate

often

in

little

caatard.

for boiled

as

stir in the

cream;

grate

longer

holes

bake

knife

to

caps;

water, and

hot

proportions

same

CUSTARD

BAKED

7.

BOOK

COOK

ANGLO-CHINESE

THE

190

and

Add

or

of

ounces

slowly the

bake

with

serve

1}4

without

eame

whipped

cream.

Both
individual

the

and

caramel

timbale-molds,

if

the

the

glass dish
of

and

in which

liquid

thoroughly.

flavor

Let

rennet

it stand

custards

cream

be

may

baked

in

preferred.

10.
Sweeten

chocolate

RENNET

the

it is to

(which
where

milk;
be

CUSTARD
heat

served.
comes

it until
Add

to

prepared

it will remain

lukewarm;
each
for

lukewarm

then

quart of milk
custards),
until

it into

tarn
a

spoon
table-

and

mix

it

firm

card

is

COLD

; then

formed

flavoring
cream^
milk

which

or

It

cold

the

of 3 eggs,

takes

few

and

egg.s,

fire

flavor

padding,

let it remain

vanilla,

made

flavoring,

to

of

well

of soured

suggestions

serve

of

yolks

milk, and

thickened,

the

sugar,

little of the

place it
Stir

for

constantly
beaten

of

whites

Remove

eggs.

Are.

the

on

from

the

mold.

It

eggs,

gives about

It
or

may

it

but

Several

tasteless.

in

stir in the

the

cook

to

8 persons.

to

com-etarch

easily made.

and

quickly

the

No.

corn-starch.

longer

it into

turn

the

of the

rest

dissolved

little

it is rather

or

the

the

and

is

enough

or

whipped

corn-starchy 3 tablespoons

Dissolve

it becomes

pudding

costard

any

vanilla.

add

boil,

of

tablespoons

into

sugar

to

with

This

away

PUDDING

stiff froth.

When

moments.

the

to

the

Stir

CORN-STARCH

teaspoon

eggs

begins

it

When

but

sauce*

the

to

PUDDINGS

heaping

the

milk.

cold

PLAIN

pint milk,

Beat

likely

give.

11.

whites

without

served

CORN-STARCH

is

flavoring for thia cngtard, but

also

it, and

jarred the whey

If

place.
best

be

may

pink, improves

curds

to

191

JELLIES

AND

make

ram

used.

be

may

colored

ally

caref

remove

Brandy

separate.

PUDDINGS

may

requires

of this

variations

good

of

quart

with

be served

not

and

sauce

recipe

are

giveo

below.

CORN-STARCH

12.
When
it

into

the

half

one

any

other

fruit

with

or

juice of the

the

corn-atarch

lightly

strawberries,

WITH

hall

tor

grated.

custard

grated

the

better,

or,

cocoanut

not

14.
the

When

of it into

ffaird
of
and

J4

Tarn

emoothf

even

PUDDING

is removed
well

it

with

whipped
and

fruit

in

mold

to

place, stir

raspberries,

(cherries,

No.

from

harden.

Serve

and

into

turn

Sprinkle

cream.

it

on

partly cooled,

fire,and

the

together

spread

CHOCOLATE

saucepan,
a

of stoned

cup

into

it into

sauce.

used,

the

fruit

turn

Mix

corn^starch

melted,

chocolate

as

hold

to

No.

over

sugar

sieve

mold;

dry.

to

It

add

serve

the

half

will

keep

dried.

when

time

some

it

set

well*drained

fruit), and

corn-starch

acocoanut

with
oi

the

of

can

COCOANUT

13.
When

sufficiently

is

FRUIT

CANNED

PUDDING

is
and

tablespoon
raisins.

Let

plain cylindrical mold

layer,

keeping

from

taken

mix

the

with

it

of sugar
it cook
half

fire

the
one

and

4
and

flavored, turn

half

ounces

if unsweetened
one

of the

edges

No.

minute
white

clean;

or

chocolate
to

set

the

corn-starch.
then

add

the

one

squares
is

used,

chocolate.
Make

it

chocolate;

192

ANGL(M::HIN"SE

THE

smooth

the

it in

Daking
tides

same

mold

so

speck

no

chocolate

shaved

tablespoons
milk.

Stir

vanilla, and

to

served

the

in

this

of

box,

vanilla,

with

or

enough

of

cups

has

harden.
for

hold

OR

add

of

the

cold
of

teaspoon
the

XJnmold

forms

using

By

thick

heaping

little

of

ounce

an

add

sauce.

WHITE

little

custard, and

be

may

JELLY

milk, %

gelatine, Zy^ cups

the

with

milk

hour

strain

into

for

soaked

sugar^

cup

teaspoon

)^

of milk.

cup

mold.

Remove

Blanc-mange

nuts

from

tlie

it,when

flavored
stiflTened

raisins, corrants^

fruits,or

or

it tiie

be

may

with

incorporated

chopped

suspended,

them

in

in

dissolve

and

add

; then

sngar

have

it may

and

liqueurs,

of the
to

the

flavor.

flavoring^ and

the

any

with

and

smooth,

add

then

thickenedt

milk

be

will

of

1 ounce,

or

gelatine, which
fire, add

wipe

other.

aagar;

diluted

cool

to

BLANC-MANGE,

other

Scald

in

Made)

is

mixture

sweetened

mixture

layer is

the

quickly;

been

has

cups

use

corn-atareh,

cups.

16.

small

and

serve,

corn-starchy

less

fire

it into

turn

ready

when

the

over

dissolve

the

until

deface

tablespoons

which

corn-starch

white

the

each

after

will

Quickly

and

it will

so

of

CHOCOLATES

and

milk

thin,

of

one

BOOK

rest

color;

color

Simple,

of

pint

in

CORNSTARCH

(Very
a

of

the

add

alternating

15.

Scald

then

way;

layers,

even

of the

COOK

dtron.

and

"

y^ box,
IK

of

ounces

currants,

the

it

and

smooth,

soaked

it

begins

fruit,which
wkh

must

yi teaspoon
Serve

harden.
of

one

add

gelatine.

When

egg,

of Manilla.

one

on

until

set,

have
of
with

cold

cup

raisins

1 cup

is firm

or

in

stood

or

tablespoon

add

milk.

enough

warm
a

whipped
of

it in

put

water,

stoned, }i

few

cap

few
cream,

powdered

to hold
a

or

sugar,

sauce

Turn

cop

of

acald*

milk

to

make

fire,and

soften.

to

it into

of the

milk,

add

it into

the

Flavor
mold

whipped

and

the

bowl.

place, stir in

fruit in

little while

made

to

strain

then

the

of lemon.

drops

the

from

boiler
the

of

spoons

Bemove

water

double

gelatine is dissolved;

the

vanilla,
it

then

scalded

it to the

to

pint milk,

milk, and

dry pan;

Stir

sugar,

the

in

sugar

chocolate

the

1 cap

in

^ont

soaked

gelatine

citron.

sliced

cup

of

ounce

chocolate,

Dissolve
Melt

or

JELLY

PUDDING

PLUM

17.

few

to

white

dropa

COLD

PUDDINGS

BAVARIAN

Creams

Bavarian

They
make

and

easily made,

are

and

quart

that

are

they

may

Bavarian

creams

(see whipping

Do

boil

not

the

pint of

vanilla

water,

Whip
or

cream

turn

milk

bean,

with

sagar

but

take

it off the

then
a

and

returned

and
bean

has

the

before

the

an

add

an

milk.

begioe
and

to

turn

the

to

drained

ture
gelatine mix-

It will then

hour.

quickly

fire

Avoid

mix

have

}^

have

one

the

cup

of

pint

of

been

fire,and

beaten

to

the

soaked

the

gelatine has

of the

egg/

gelatine and

beginning

any

with

the

set

ed,
dissolv-

set, whip

to

lightlythe whipped

in

using

Scald

moment

it is cold, and
then

in

it from

Add

Stir until

CHOCOLATE

cream,

which

cream

has

texture.

spongy

BAVARIAN

above
a

drain.

to

remove

thicken.

and

yolks

sugar,

extract.

yolks, which

used).

cup

of gelatine soaked

it to the

to

milk, %

or

it aside

the

on

should

cream

cream

split in two;

harden.

for

plain Bavarian.

little milk;

dash

of

soon

as

stifien
it into

of

one

add

this

Melt
to

the

mold

BAVARIAN

the

two

of

ounces

custard

WITHOUT

pint of milk, the yolks of

of salt

gelatine, which

fold
a

OR

CREAM,

custard

ounce

As

of

When

beater

it in

dissolve

add

sugar;

and

mixture

gelatine.

Make
of

been

sieve.

egg
to

This

ITALIAN

21.

whipped,

cream

one

of vanilla

Return

recipe given

diocolate, and

dish.

same

CREAM

stand

time^

not

20.
Use

water

1 ounce,

or

it begins

mold

liquid.

to

pint

teaspoon

cream.

with

it into

turn

vanilla

it through

pass

minutes

few

then

whipped

BAVARIAN

cream,

moment

flavoring (if the bean

it

or

the

salt to

and

the

Russe.

the

cold

salt, }i box,

it slowly, stirring all the

the

variations

many

be

When
has

it is cooked
soaked

for

gelatine is dissolved, remove

in

carefully the
to

n^^
nak*

PLAIN

pint of

one

so

to

to

set.

in

whipped,

cream

}4 saltspoon

of 4 eggs,

add
to

to

seeming

cold;

cream

not

subject

are

without

is sufficient

cream

gelatine.
19.

They

pint of

one

desserto.

delicions

custard.

hot

in the

do

is beginning

gelatine soaked

the

Have
dissolve

the

and

as

for Charlotte

used
Have

"

cream),
latter

the

inexpensive,

presented

be

may

light, and

wholesome,

of Bavarian.

often

Rules.

Greneral

until

half

be

DIRECTIONS

very

are

193

CREAMS

GENERAL

18.

JELLIE9

AND

set

whites

CREAM

3 eggs,

and

enough
%

hour
from

of 3 eggs

to

in
the

whipped

tablespoonfl
the

coat

fire,and
to

spoon,

of the

some

when

cold
it

stiff froth,

|^

and

Qsed, press

are

flavor

and

with

fruit

pint of
soaked
hot

water.

the

fruit

or

in

Stir

used,

RICE

into

until

the

sugar

and

cold

water

hot

}^ of

When

flavoring.
well

whipped

and

is

crodltons,

is

before

the

dessert.
with

or

cream

and

white,
putting
place
to

set

the

Arrange

green.

into

stir

it into

the

the

Bavarian

three

will

quickly'by placing
25.
Line

with
Tanilla

vanilla

mold

with

Bavarian

Bavarian,

and

}^ stir

it

in

chocolate

fill with

If

of

nearly

be

salt.

boiled

in carefully J^ cap
soaked

alone,

alone,
plain

or

add

3 tablespoons

or

other
of

more

very

white

or

with

orange

or

whipped

of

it in

of any

pint

of

cup

containing

cup

in lightly ^
is

l^

in

is partly cold

with

of lemon-

cuts

dish,
jelly

cream.

vanilla; divide
one

has

it

it Is

of melted

ounce

mold^

begun

to

By

cream.

wanted,

and

three

Into

fine, and

beginning
set^ and

keeping
it

parts

chocolate.

chopped

nuts

layers in

it into

can

color

with

just before
it in

then

be

EN

warm

made

SURPRISE

Bavarian
with

chopped

fruit

Bavarian.

one

inch

nuts,

thick.
or

line

Fill
the

the
mold

it

the

ice.

BAVARIAN

mixed

used.

gelatine

saltspoon

has

This

or

whipped

before

set
on

stir

pistachio

of

}^ of the
not

or

served

with

after

one,

generally

PANACHEE

flavor

parts

each

mix

of sherry

or

compote

Into

cream

Strawberrie.f,

dissolved

should

milk

mold.

pint of

thin

rice and

mixture

set,

be

may

tablespoons

mold,

the

it into

?et, otherwise

tin discolors.

as

few

by placing the

BAVARIAN

is added.
mix

melted

to

orange

plain Bavarian;

and

add

of sherry,

It

fruits

of gelatine, which

then

turn

the

oi

c^P

L'IMPERATRICE

The

Then

When

third

another

of well-washed

beginning

24.
Make

cup

and

and

cream,

delicious

into

cut

it

RIZ

pints of milk

minutes.

harden.

little of the

1^

ounce,

maraschino

of

each

few

or

to

14

has

fruit.

for the

moist.

very

are

taste,
To

in

to

lightly

if possible^

jelly using

OR

}i

hour, and

one

for

apricots

perfectly tender.

rice

box,

for

water

and

dissolved

it begins
in

mold

to

maraschino.

or

been

stir

it into

prepared

boiler

is

rice

on

If berries

Sweeten

of gelatine, which

ice until

porcelain mold

stir in

the

leaving

away,

use

then

Then

turn

seeds.

ounce

one

and

gelatine

BAVARIAN,

boils

or

water^

it with

double

it

when

to

coat

box

frait.

canned

or

the

juice, Curasao,

bottom.

the

to

flavored)

and

23.

Cook

and

fruit

it is better

(sweetened

zest;

lemon-

of cold

cup

the

fresh

any
extract

to

add

well-drained, and

is

Put

and

pineapple, peaches,

fruits
one

sieve

pulp

settle

and

raspberries,

tin

through

juice

will

whipped

With

colander

little orange

hour

an

through

press

them

BOOK

BAVARIAN

FRUIT

22.

Mash

COOK

ANGLO-CHINESE

THE

194

center

with

PUDDINGS

COLD

DIPLOMATIC

28.
ifl molded

This

wine

or

orange,
IVith

candied

with

layer
using

fruits

aet,

mold,

witb

the

with

jam.

maraschino,

and

of stoned

raisins

cup

them
When

beginning

it is

the

together

and

and

cake

Charlotte

round

plain,

any

individual

lady-fingers
one

or

the

center

with

ifl used

it is better

Charlottes
A

colore,

Then
the

be

the

simple

molded,

Charlotte
with

basin

moisten

with
mix

with

kirsch*

lightly

it

cake

slanting,

too

not

the

on

oval, but

are

pans

sides

the

oiled

an

pan

cake,
and

the

of

p^^^

or

to flt

instead
the

Cut

it staiid

let

of

strips

aen"ral
direction*

Pill

closely together.
and

below,

is cut

sides, or

Genoese.

them

fit

given

mixtures

or

which

paper

around

evenly

wide,

at

piece

the
to

to

fit the

place it
layer

the
For

give

the
the

the

on

same

two

Charlotte

be

not,

may

or

may,

hour

an

after

used.

If cake

it is unmolded

and

the
omftmen-

should
in

be

many

cut

making
as

the

colors;

or

and

of

piece of cake

or,

strips.
ice

the

of

under,

to

the

triangular

even,

side

strips

the

thick

Turn

strips

only,

elaborate

very

the

with

inch

an

made

by having

browned,

or

top,

ways,

is obtained

upper,

the

transversely,
base

top

coke

decoration

cake.

it

cut

width

softened

harden.

mixture,

sponge

ornamented

alternating

of

them

and

mold,

the

with

or

until

them,

flavored

to

liked.

of the

inches

cut

to

The

can

desired.

aide

of cake

removed.

paper

Boil

drain

into

go

mold

cream

lady-fingers

of

any

Moisten

used.
bottom

half

apricot,

RUSSE

kitchen

orange;

harden.

sheet

to
a

always

strips of layer

and

to

more

the

on

arrange

use

one

or

it is

flavor

with

with

Bavarian

plain

into

and

be

may

place
then

neatly;

or

mold,

molds

First
it

simply

is

Russe

When

sandwich.

lengths.

CHARLOTTE

It is easily made

them

like

currants;

ready

turn

28.

outside.

of

and

set

to

is filled,

space

maraschino

"

inch

one

cup

Make

fruit, and

Make

Bavarian, using

jelly

spread

again

in

them

cut

three-

or

mold.

strips.

or

it

BAVARIAN

and

open,

maraschino.

with

with

them

Place

fix

lemon.

DIPLOMATIC

lady-fingers;

with

inside.

mold;

half

outside

layers

lemon,

the

larger

center

the

clear
for

make

in the

until

the

very

the

to

more

space

in

of

put

different

used

with

almond

or

noyau,

Take

enough

fill the

of
cream

bottom

it is set

for the

one

made

Bavarian

the

on

add

and

27.

peach

design

colors

small

well

goes

ontside, and

layer of jelly alternately

of different

the

sherry,

make

and

fruit

remove

that

the

and

mold,

layer of jelly. When

inch

of

jelly for

195

JELLIES

PUDDING

doable

little jelly, then

very

quarters

in

fruits

AND

in

cake

right

shape.

pieces,
over

and

white,

or

each
(he

ution

if

with
nate
alter-

top

cak"
colors

in

tw"

196

fciflffin
two

colors

piece

of

lined

the

mold

the

colors

with

tho

top

the

over

can

the

decorating

Iq^

of cold

tableBpoons
boiling
(or
of

little

dissolved

the

it into

which

well

Beat

is lined

cup

it to

return

tbus

making

tablespoon
cold
add

of

syrup

yolks

of four
until

is
and
cream

beat
may

it
used

be

In place of orange

tender,

then

press

fruit

pulp

add

the
add

instead

enough

Use

any

of the

then

until

and

eggs,

CHARLOTTE

plain

or

stiffen

slowly
tarn

of

of

in 4

turn

into

the

No.

cold

water

it

turn

it is

the

tablespoons

cold;

it into

sweeten,

sieve, and
proceed

RUSSE
fruit Bavarian

add

the

as

may

and
to

2}i

directed

FILLING
creams.

be

When

of

for

the

No.

orangebeaten

boiler,and
gelatine

of four

eg^s,

pint of Shipped
if convenient.

eggs

it

Make

the

the

used.

cups

of

cups

double

cook

lightly

)i hour.

whites

of the

bowl;

whipped
in

onto

the

the

of

(Fruit)

and

mold.

whites

fruit

mix

for

gelatine.

level

mold.

slowly

it to

spoon,

custard

strain

lemon-juice,

salt, and

the

it coats

thicken, then

to

Scald.

sugar.

the

Return

any

of

into

whipped

to
a

to

flavoring desired) and

add

turn

sugar

through

four

82.

time.

lemon-juice^

fruit
the

}i cup

of the

}i hour

FILLING

of

beat

in

it

just begins

cup

stiffens, then

and

any

all the

turn

dash

hot

the

to

for

light syrup,

add

dissolvedi then

is

in

thickened,

and

strain

until

sugar,

become

little

Add

stiff froth, and

sugar

No.

fire until

the

soaked

use

it

of

dessertspoons

it begins

yolks;

over

RUSSE

beating

eggs,

until

to

of

cup

it is

dissolved,

until

powdered
2

tablespoon

beaten
it

has

of gelatine

it has

When

When

and

eggs

Stir

(or

of

tablespoona

Then

FILLING

custard.

CHARLOTTE

one

uice.

cook

beat

ounce

an

used

gelatine in

of

ounce

it with

vanilla.

time.

the

into

gelatine

sherry

whipped

31.
Soak
a

of

eggs;

cream

be

cake,

yolks of
it

boiled

the

stir until

of two

pint of

with

gelatine, which

of

tablespoons

whites

all the

boiler.

plain

of

RUSSE

stir

double
a

water;
2

together

the

the
tabe

for flavoring}, and

teaspoon

}i

tablespoon

used

CHARLOTTE

milk, and

of

or

8oak

cream

not

are

liqueuri

ao.

also

may

No.

dissolve

then

14 hour;

gelatine, beating

mold

FILLING

stiff froth.

whipped

the

liqueurs

other

or

noyau

to
for

to

if

more

cream

with
of

some

through

pressed

whipped

or

RUSSE

cream

water

Add

water.

and

mold

top,

of

bottom,

the

in

the

for

harden

icing
the

as

etripa

cake

pastry-bag,

Meringue

CHARLOTTE

pint of

pat

as

the

using

the

Let
well

top.

29.

Whip

of

into

forms.

fancy

in

top

sideu,

the

Arrange

Instead

be

colors.

two

Have

paper.

alternating.

filling mixture
Decorating

la

icing

mold.

the

it in

placing

ijefore

royal

with

cake

BOOK

COOK

ANGLO-CHIKISE

THE

Stew
toa

fruit

liglit syrup;

fruit
orange

the

syrup

or

of

filling.

THE

198

fear

not

It is

on

the

EO

when

ring

Brush

and

St. HoDor^

glac6

Fourth

them

between

and

orange,
be

may
Fifth

boiler;
with

with

begins

beaten

time.

When

piled

turn

or

the

to

and

mold,

place
in

of space

more

it

small

with

glac4

oranges,

over

good

with

form

with

mold.
of

of

plain

of the

the

two,
also

biscuit-cutter,

ice

pint
for

fancy.
double

well

beaten

Return
and
the

to

flavor

whites

or

may

iced

and

The

at

of

not

may

before

serving

fruit Bavarian

or

shape.

of little cakes

in two
latter

colors

cover

the

which
be

with

layer

royal icing, or
make,

but

has
inch

an

like

other

from

cut

sugar

it ofiT the

turn

cream,

difficult to

are

bottom,

should

There

covering

one

the

together with

macaroons

Just

same

made

be

chestnuts.

arc

cage.
cake

with

veij

ice-creams.

S9.

of

in

Ideating all the

whites.

cream

angelica
the

been

lightly

Beginning

the

outer

WHIPPED

One

and

of

MACAROONS

OF

edges

mold

can

the

piece

suit

milk

and

grape,

remove,

in

cakes

cream.

the

the

set

sugar.

then
stir

Whipped

royal icing.

smaller

between

or

to

gdteau.

dome-shaped

with

or

croquenbouche

the

sticking

crack,

hardened

been

of

outside

macaroons,

boiled

it into

and

minute

one

CROQUENBOUCHE

38.
Oil the

it

have

powdered

spoon,

noyau,

of

cup

which

of

cup

the

coats

one

fruits).

each

to

cracky

cream

on

way

any

scald

6 eggs,

and

St. Honor^

top of the

arranged

fill tiiem

to the

fruits

candied

in

then

stick

cherry

Other

room.

diameter.

(see glac6

cake

paste

of small

in

small

the

in

pastry-

of the

sugar

grapes

candied

fork

number

oven;
of

layer-

in

inch

cup

of

edge
a

quick

fruits stick

follows:

or

make

top of each

on

and

Cook

in
boil

size

batter

the

balls

white

yolks of

of vanilla

stiff.

cold,

on

with

to

each

very

is

as

thicken

into

some

and

the

onto

tube
bake

Place

cream

batter

for the

orange.

Honor^

teaspoon

and

it, if there

the

Third:

border;

even

corn-starch

one

and

used

it

until

the

egg,

1}{ tabie^ipoons of

eggs

it

with

of

slowly

it

of

rest

the

around

presented
puff-paste,

it with

prick

boil

to

be
or

it the

Cut

and

and

can

short

batter; put

onto

with

if desired,

also,
St.

turn

fire

be

the

sugar

an

below

one

u'sed

make

of the

section

press

sections

ring, making

the

onto

out

(see below).

orange
some

only.

and

pastry

that

very

baking- tin,

them

balls

cream

some

with

thick

good

one

thin

cream-CHke

and

With

ring and

the

witli

the

(two dozen), forming

cakes

inch

an

make

batter.

the

of

make

and

Roll

BOOK

to

pudding,

First

dampened

tube,

inch

half
of

on

Second

places.

with

bag

it

be

learned

delicious

occasions.

it will

baked

several

formal

COOK

lias

one

ornamental^

an

most

tin; place

cake

it when

undertake

to

eugar.

ANGLO-CHINESE

half pint of double

cream

several

as

hours

CREAM

GENERAL
or

DIRECTIONS

very

called

for in

before

it is

the

rich

cream

may

recipes.

whipped.

Cream

be diluted
should

It is essential

to

one

be
have

ha'f, giving
placed
it very

on

tlie

ooid.

it will not

otherwise

If

bwtter.

churn,

the

continue

frotii;

take

will

but

and

than
in

froth

and

place it

throujrh

the

sieve

The

flavoring

and

first

method;

but

breaks

of

added

eggs,

ami

ready

jailgment
hours

be

Cream

the

by

of

bottom

It is then

first

the

the

and

drips
beaten.

for

as

bowl

and

things,

should

OF
served

jams

is the

liquid

any

be

not

cold

are

stirred.

Some
several

stand

with

for

all

have

may

in.

put

WHIPPED

that

cream

CREAM

whipped

nrake

cream

excellent

an

dessert.
WHIPS

40.
Flavor

with

or

rum,

with

on

mixed.
it

of
It

all

on

skim

sieve

to

spoon

ice

pink,

until

almonds,

Put
the

slowly
cop

of

of

bowl

engar^

cold

then

the
and

with

or

white.

pink and
several

pink, and

whip

glass dish, and

into

cup

sugar,

and

pile it high

spoon

rises, placing

it

Sweeten

stiff froth

colored

delicate

this

Turn

green
fuls
spoon-

it until
w

ith

CREAM

CZARINA
box

containing

water,

rest

of

gelatine, 14

vanilla^ }^ teaspoon

teaspoon
a

first

to

or

flavor

it

upon

cream,

the

fine grain.

of

froth

4L

pint

which

it

it

then

to use;

almonds,

leave

or

Whip

sprinkle it with

foam

marascl.ino, kirsch,

or

rose,

green,
sugar.

ready

Color

drain.

vanilla,

or

i^ white

off the

and

place tlie white

of

powdered

cream

Or,

firm

becomes

it

of

dessertspoon

essence

of

on

If the

glass dish.

8Uj?ar

Color

it stand

Let

drain.

of

tablespoons

scant

with

cream

teaspoon

cofiee.

black

with

pint of

the

cream

rosewater,
on

blanched

cup

tablespoons sherry.

ice; whip

gelatine (which

has

first been

then

by

placing

dissolved

it to

soaked
the

cup

for

"ddia;;

whites

recommended

one

Tine

eponge-Iike

it must

the

latter,

mixtures

in lightly, not

cream^

being

which

beaten

them

gives

more,

while

the

like

when

cut

method

other

to

the

PUDDINGS
Preserves

only

frothy

again

for

cream,

ie

whipped

is

before

mixtures,

added

diluting

about

it is added

When
the

to

and

it

it Texture

which

success.

whipped

purposes.

dripped

used

be

it

be

to

is cold

cream

Tliat

drain.

after

Whipped

frozen.

or

cream

stiflf

more

the

it rises

as

to

cream,

dilute

sauces,

cream

it to

cream

*""""

bowl

tlie

with

lighter and

bowl

add

to

custard

or

Wlien

added

froth.

If the

whipping-bowl

are

drained,

inflated.

the

over

ice,and

convenient, whip

and

of

the

better

the

ice to insure

on

in

cracked

particles of i'einpeni"

tiace

butter,

firm, fine-grained

etc.

top

it will form

to

50

is

whips

fine sieve

is

molded

must

the

gelatine

to

gives

190

cream,

containing

for

sweetening

down

be

to

wanted

all

it all becomes

from

it

will

ice-creams,

on

JELLIES

whichever

This

replace

It should

texture.

until

minutes.

^vliipped,

mixing

whip,

mousses,

the

it

larger bowl

syllabub, is

remove

XSD

also, if rich

60*

wire

whip

to

few

called

cream,

well; and

or

for Bavarians,

ii-^ed

whip

cream

beater,

egg

PUDDINGS

lower

not

containing

COLD

stiff froth; add

an

hour

in hot

in

}^

water).

Draining

ANGLO-CHINESE

THE

200

the

all

beating
coloring

round

it

give

to

chopped

pistachio

more

ice before

on

remove

the

through

little
then

it

press

shelled

Boil

them

the

in

to

whipped

Add

of eggs.

and

stir

Add

}i

to

ma"h

and

dish

whipped

with

until

heat

which

in

and

them

them

dry;

it ia

the

light

cream

in

destroy

to

Serve

drain,

to

and

tlie

from

and

sugar

and

water, until

pile

and

them

it

pour

chestnuts,

some

on

Let

dish.

the

over

clear.

Boil

them

them
the

Serve

nuts.

boil

lie
syrup

with

cold

yolks

eggs,

Pour

teaspoons

half

and

the

boiling (it must

3 leaves

sugar,

and

half

other

gelatine,

pint

MARSH

water

to

stir it into

cold

whipping

cream,

stir

stiff.

the

Serve

yolks
cold.

CREAM

granulated

tablespoon

cold

of

When

MALLOW

fire till thoroughly

and

stove

on

boil).

not

of

Put

cream*

pineapple jnioe.

in

rounded

cup

gelatine in

}4

cup

of

cold

dissolved.
the

hot

gelatine and

let it stand

few

and

eggs

beat

with

tiny pinch

of salt till

dissolved

gelatine very

pouring

beating.

parts, tinting
the

of

stiff.

while
on

whites

the

the

time

keep

CREAM

cool.

very

are

between

or

CREAM

ekins

and

PINEAPPLE

gehitine

over

Separate

two

care

then

slow

the

onto

WITH

drain,

sugar

pineapple

Dissolve

and

hour

an

moisten

over

not

given it.

44.

45.

the

has

in

then

add

eggSy

3 leaves

Boil

stir

potato-press

or

shelln

then

continually until almost

they

or

cream.

Beat

minutes

and

saucepan,

consistency,

pineapple,

fresh

water

in

cream.

1 tin

thick

the

cold;

thick

it

sugar^

it stand

drain,

vanilla, and

with

CHESTNUT

water,

until

syrup

down

colored

minutes;

tender;

until

flavor

colander

removing

tender

the

sherry^

put

ring.

After
until

greets

Uie

CREAM

few

circlet usiug

43.

in

WITH

chestnuts

colander

it into

form

of the

Let

add

quite firm

little

mixed.

sugar

again

in

pur^e

through

vermicelli-like
center

of

the

Form

served.

be

is

enough

stiffen

to

cream

top

PUR"E

sieve, sweeten,

Put

cream.

granulated

CHESTNUT

skins.

pur^e

the

the

over

and

serviug.

pound

begins

When

fine.

BOOK

rosewater,

it

When

sprinkle

and

nuts

42.
Boil

color.

and

and

vanilla

chopped

boxes,

paper

tlie

delicate

almonds

lastly the

and

Add

time.

COOK

one

layers and

gelatine.

in the

Flavor

with

part pink, and

serve

slowly into the

with

lemon
pour

custard.

Sprinkle
or

into

vanilla

beaten

in 1 cup
as

flat molds.

whites, beating
granulated

desired.
Put

Divide

chopped

sugar
into
nat"

PUDDINGS

CX)LD

FOR

USED

PINE

Moisten

biacait-cutter,

them

Chop

fresh

some

"cakes.

with

With

Place

in

pie liquor into

them

with

wet

will

each

tin

shallow

sherry, then

with

in

with

spread

jam

sandwiches.
in

them

2.

top

cakes

whites
about

Blanch

and

of eggs

of

to

milk"

teaspoon

sugar,

cream,

the

or

with

four

add

the

When
and
not

sugar,

it has

stiff froth

convenient

tablespoon
and

salt, and

of

place them

serve;
ase

jam;

base

place them
the

of

in

cake

with

pour

then
the

sngar.

upright

in two.

the
it

Split

around

Put

pint of milk,

for boiled

custard

stick them

powdered

into the
or

cream,

Drop

sugar.

corn-starch,

lady-fingers, K

even

pint

of

egg.
them

the

in
the

glass dish
and

milk
diluted

bananas,
top with

white
break

the

sherry.

whipped

teaspoon

bananas,

the

whipped
and

Put

cover

like

(Martha)

corn-starch
over

pint of

together

one

and

tablespoons

heaping

lay

of

directed

will do),

top.

on

one

and

made
as

them

put

brandy

half

in squares

cut

of almonds,

cup

salt,

and

bananas,

together

with

water,

of

cake

custard

TRIFLE

saltspoon

thickened
to

cones-

the

so

tin.

the

with

of

all with

Cover

lady-fingers split

ready

strips ^

white

(layer

put

sugar;

cup

whipped

the

Slice

them

BANANA

^i

root
arrow-

the

over

first moisten

or

mixture

over

fine

49.
cup

first been
the

until

carefully

jelly is best), and

of jelly at intervals

spoon

yi

in

upright

beaten

has

pineap

(Esther)
cakes

tart

pour

in

cut

standing

custard;

sponge

them

tablespoons

pudding

TRIFLE

jelly (a

or

glass dish, and

No.

square

Moisten

and

eggs,

two

them

pyramid.
the

custarJ.

48.
Slice

pour

the

on

CUSTARD

cottage

or

boiled

with

cover

cover

cake

Put

it sloWl j

carefully from

WITH

or

Cook

water.

pile it
small

(which

liquor.

cold, trim

CAKE

slices of stale

dish, and

glass

cup

lift them

and

47.

Spread

circles.

little hot

cone

into

and

touching.

arrowroot

stiffen ; then

jelly. When

be round,

will

one

begins

with

them

to
to

with

of

not

of

bread

or

pieces,

form

it with

thicken

teaspoon

and

clear

cover

and

sancepan^

small

the

together, bnt

close

cake

merely

or

into

one

stale

into

pineapple

pres^ each

water), using

becomes
It

canned

or

of

maraschino,

sherry,

knife

CONES

elices

cut

301

CAKE

STALE

46.
With

JELLIES

AND

edge.

of
in

two

water

in
and

let

whipped
one

egg

the

in alternate
in

little

sweetened

remaining

saucepan;

cold

it stand
cream,

layers

water.

nntil
or

cold

if that
with

is

one

lady-fingera,

202

VANILLA

50.

}^ package
1

vanilla

teaspoon

Be"it

the

cold

Wet

of the

wliites

and

the

fill with

Soften

of

bits

pulp,

the

hold

to

and

add

its

lemons;

the

in

gelatine

the

slowly

to

whites

of eggs

to

of

another

^
large

Cut

cover

cold

turn

LEMON

lb.

dry.

When

with

the

small

it

cold

whip|"ed

juice
and

begins

to

of 1 egg.

lemons, put

the

to

bring

It

the

white

into

Put

set.

be

may

the

Beat

coqI.

whisk

wanted.

No.

white

saucepan,

aside

is cold

SPONGE

when

water;

sugar;

from

peel

when

out

fire nntil

into
Set

white

the

fine.

water

the

ice

water.

cook

the

Decorate

cupe.

thin

and

and

beaten

eggs,

of cold

over

sugar

No.

sugar.

When

gelatine

J^ pint cold

in

boiling water;

hour.

Strain

lemon

and

let

and

add

until

beat

J^

into

colored.

quite

for

water

lb.

loaf

till

stand

ORANGE

cool,

white.

PINEAPPLE

AND

and

sugar
but

hour.

not

Put

Dissolve

peel

of

Add

set.

mould,

-nto

in

orange
of

slice

other,

tin
on

as

the

from

neat

pieces

spice

box

each

of

stem

the

end

in

}4 lemon.
the

juice

stand

till

an

of

the

and

orange
these

reserve

plain pastry
sides

IN

ORANGE

FASHION

of

possible;

as

and

SALPICON

DAISY

SHELLS,

the

of

day.
54.

the

all

recipe.

of

\^ pint

Simmer

next

beating

basin

stir

cup,

in

gelatine; }4

and

over

and

water

two

glass

take

lemons

strain

of

cool

chopped

oz.

till it becomes

cold

]4.oz.

water;

stiff froth.

economical

Soak

in

fill

cup

SPONGE

little water,

and

with

wet

An

it in

tablespoons

to

let

of

dispose

of

53.

of

and

sugar

slowly

very

place

or

gelatine;

LEMON

pieces

boil

and

whites

the

ricer

pistachio nuts,

whisking

keep

mould

then

in

lemon
the

shape

pint

gelatine, juice and

it and

Add

hour.

an

SPONGE

gelatine

in

52.

Soak

hours*

1%

stand

to

vanilla.

through

juice

blanched

with

or

banana

fold

set

to

enough

the

of

gelatine,

mixture,

of

of

throughout,

beginning

cream

it

allow

to

BANANA

teaspoon

one

enough
of

boiling

eggs,.

ice.
51.

cup

melted

stiff add

it is very

mould

or

Press

and

water

egp^s from

add

this

To

time, when

water

of

whites

sugar,

essence.

5 minutes.

the

cooking

slowly.

warn\

beat

SPONGE

tablespoons

frelatine with

the

Cover
Then

gelatine^

BOOK

COOK

AKGLO-CHINESE

THE

tube
orange.

score

the

remove

with
two

Remove

the

juice.

rounds,
the

pnip

from

With
one

the

inside

rings of rind

COLD

the

between

place,

white

taking

oat

side
the

liquid.

the

the

from
XJse
doilies

mix

and

the

with

not

cut

orange

the

place

in

in

meal, that

they

to its proper

and^ also, in

shell

will not
add

cubes;

juicei and

small

on

the

or

pineapple

pulp and

each

rings of skin

deep

too

203

retarn

the

removing

canneil

Set

announcing

points and

in

and

choice

service.

each

before

of

slices

edges

scoring

palp, be careful

and

for

the

cat

In

out

Cut

can

one

scorings,

fi

JELLIES

AND

PUDDINGS

serve

as

shell.

with

plates covered

may

liquid

fill the

to

use

hold

the

paper

part of the

table

decoration.
A

55.
One

of

cup

(chopped

rice,

whipped

one

in

Put

will

56.
Shelled
different

in

ways

combines

rice

let

water,
in

almonds

well

with

cream

or

of

pint

cook

ayrup

Cfjoked

grateiJ rind
twice, then
the

whites
the

around
row

of

ounce

one

on

apples.

the

of 2
base

dish, pile

flat

eggs

and

bright jelly and

of

apples,

serve.

58.

Dispose
of

canned

lemon

sqnare

pineapple.

juice;

let

apple

sauce

of

tablespoons

cool

of

add

the

the

pretty

At

base

Above
a

pyramid

Place
this

delicious

the

in

serving time

sauce.

and

chopper

and

stiff froth.

raisins,

beat

this

put

tion
prepara-

DAINTY
in

tall

juice from

enough

to

sugar

very

PINEAPPLE

angel food

Cook

cook,

is

the

place.

the

the

or

of

Make

tho

When

extract

through

around

pared
in

and

ounce

one

apples.

cooked

orange

these

Put

scant

slices.

thin

ready

Have

to cool.

in

of

teaspoon

one

set

This

put
serve

apples,
cool

to

into

cut

apples, partly covering

of the

of

and

of the

the

Then

cold

) and

cups

plate

upon

cocoannt.

centers

( l}i

medium-sized

12

peeled

aside

prepared

sweeten

to stiffen,when

sugar

carefully

apples,

set

the

into

them

put

apples

and

of

tender

sieve, stir in

orange,

an

l)etween

spaces
the

of

and

seeded,

of

through

press

of

pound

one

and

mold.

over

pound

lift them

then

in

minutes

few

"iled

PUDDING

until

cook

cooked

When

poured

cooking

molds

dozen

vegetable dishes.

to

After

into

APPLE

ol

this

In

water.

cored.

and

ol

syrup

adding

it will absorb,

Put

sauce

57.
Make

and

help in

They

housekeeper.

almonds.

almonds.

chocolate

hot

to

milk, which

in

of blanched

ALMONDS

puddings

blanched

rice simmer

the

handful

with

completing

the

in

people.

AND

blessing

lightly fold

and

thoroufshly

six

serve

RICE

are

pineapple

cup

chill.

glasses and
to

sugar,

cup

stiff.

beaten

pineapple

be sufficient

rice,

of cream,

cup

PUDDING

RICE

cooked

and

sugar

cream.

This

thoroughly

and

fine),

Mix

DAINTY

the

maraschino

can

this set

above

glass and

with
from

the

roand

little sugar

cherry

bottle

and
to

THE

204

tint

the

over

finish

(or

syrup

the

tint

pineapple

with

ANGLO-CHINESE

with

and

whites

of

paste

Pile

cake.

at

whipped

any

stiff,

above

ice

PRUNE

and

the

pineapple

would

cream

be

it

pour

and

served.

PUDDING

fresh

juice)

raspberry

cream

when

OR

beaten

eggs

BOOK

red

or

time

PEACH

59.

color

Serve

cherry.

COOK

sliced

peaches

and

into

put

baking

dish.

Take

sugar

until

hour.

and

peach

one

quite

stiff.

cold

Serve

Pour

with

this

cream

sugar

thick

one

melted

is

and

then

add

dissolved

in

pint

mold

with

and

ice

browned

and

etc.,

equal

with

salt.

in

When

the

oven.

heat

the

top,
onmolded

junket

one

about

cup

half

cold

salt

the

sprinkle

cover

with

Fahr.i

stand

usual.

place

blanched

in

Have

the

Line

Charlotte

filling
in

and

crushed

ice.

double

of

let

as

with

to

degrees

crushed

mixture,

cook

cup

tablet,

freeze

and

frozen

press

one

and

center

open

and

100

the

until

water

thoroughly

of

of

nearly

to

When

the

of

milk,

Mix

fill

for

constantly,

cup

creamy

and

measures

the

over

paper

rich

water.

some

stirring

half

let

jellies.

mixture,
this

cover

in

of

extract

cold

milk,
set

frozen

Lay

packing

the

mold

the

overflow.

of

tablespoon

and

mixture

sliced

tablespoon

melon

with

vanilla

of

fire,
add

and

Stir

sugar.

bake

}i'

GLACi;

hot

quart

one

adding

eggs^

cream.

caramel;

tc

of

cup

until

room

warm

add,

then

syrup^

cream

becomes

and

of

and

BOMBE

over

sugar

whites

peaches

whipped

CARAMEL

of

cap

the

the

over

or

60.

Cook

into

lightly

beat

Russe

tlie

mold

and

to

finish

almonds,

fiUingi

jarring

aa

fall apart.

to

take
let

before

gather
Plain

The

left

Serving.

the

Jelly

If

several
drain

and

will

the

also

gelatine

the

the

the

If the

or

liqueur

juice

(A

for wine

lemon,
for wine

fruit", which

sugar

then

jelly has
be

can

used

cold

to

the

coat

tin

one^

filter-paper laid
to

paper

small

or

other

sieve

in

pulp.

Wash

in

funnel,

or

fruit juices

are

first

for flavoring.

1 cupsafcar"

boiling wa'er,

hour

one

in

it is partly cooled

felt

flannel

or

adding

it before

will make

This

turn

the

wine.

one

quart

of

on

stir until
lemon-

the

add

and

the

saucepan

gelatine, and

soaked

the

Put

more.

or

slices of lemon|veel

dd

for

when

and

it into

Any

the
wine

jelly.

JELLY

LEMON
cold

2 cups

water

thin

clarified

2 UMiion.i, filtered,thin

jelly.

parts gherry, 1 part brandy.

of cold
few

of gelatine, }i cup

ounce

on

lemon,

water,

it through

be

the

on

JELLY

or

remove,

Strain

wine.

cup

jelly

necessity of straining the jelly.

WINE

cup

under

paper

cream,

the

over,

else

or

uuisized
it

spread

and

whipped

not

lace

mold,

soak

hand,

is dissolved, add

water,

2 cups

boiling water,
Put

slices of lemon-rind.

I cop

together

as

au^r^
directed

}^\\y,
4.

having

tion
jelliesin combina-

fruit juice through

the

2.

3.
1

clouded.

it.

If orange,

the

and

sugar,

the

at

it.

Ji

in

-s

of sherry,

cup

is dissolved;

juice and
mold.

Ji

When

fire.

too

flat glass dish.

discolor

it dry;

gelatine,J^

of

boiling water,

that

it become

forma

them

around,

poured

china

to

not

obviate

on

use

Pa

with

serving

used, have

to

is likely

press

be

ia not

Juices."

often

lemon,

Soak

and

fruit jellies,etc.

by

served

juice through

the

time

will

molding.

on

It may

when

filter-paper is

ounce

;'uiceof

at

with

or

cream

effect in sweet

good

creams,

nauce

tin

waters;

clarified,it

fruits.

When

jelly, as

funnel.

it in

of

Clarify Fruit

To

molded

whipped

with

improved

are

fruit jelliesit is well

clear

with

"

used

chapter

attractive

more

For

when

or

be

in

it

set,

let

will

them

caase

cake-tins.

like

filled with

be

can

Jellies

dish.

is

can

layer

one

also

and

unite,

not

to

not, however,

Do

transparent

be

See

pur^e

same

it will

layers and
ready

in

jelly. Pour

next.

jelly, Bavarian

Unmolding."

or

the

or

cold, but

the

center,

molding

whipped

custard,

cloud

more

the

the
not

effect.

Double
with

are

in

space

pretty

and

BOOK

is likely to separate

adding

jellies

CX)OK

jelly mixture

moisture,

tube

cylindrical

gives

the

of air

it harden
or

shaking

or

Have

bubbles

in

firm

ANGLO-CHINESE

THE

20a

of gelatine* H

ounce

1 cup

sugar,

jelly.

2 cups

ORANGE
cup

cold

JELLY

water,

orange-juice, filtered.

cup

boiling water,

Combine

the

same

juice of
aa

directed

SWEET

A
the

the

gelatine

this

flavor

stronger

through

flannel.

brilliant

jelly.

color

and

it

Putting

sugar,

jelly

the
cold.

is

6.
Place

to

simulate

to

or

the

set

it

around

witii

roses

the

cat

leaves

Bteai'^

it wi'.l

so

flowerb

Wiieu

fef'.'te

bat

cold*

frotl*.

of

maas

wine

of boiled

costaTd,
of

eompote

it

Turn

any

or

layet-e,
be
dear

in
or

cherries,
tbis

nfee.

the

aame

wiji^^ped.
peacbee,
Prfttvervi^

Straw
piutiM:.
or

and

tii" piir|y""";;;

s*6ry

i"^llywith

The
When

""ii

robe^p^Uilc.

siirx"e

ai.d

wLen

be

uij!j.vid"d

chvmpa^ue

tit

\Ati*M
litie

0"vr

to

wiiy,

ito

ri^^Kt

Ifusttu;

niutuiaU:

peiaU

th"

"p'"on

"i"d

in
plii"'";

tlt^o

pink

U/tuif

rokttUii

or

a^cureo

tii";
of

^utvy

i^/t.ik^u

.u

to

freub.

very

PUDDING

BNOW

i.*'jt

in

o^fut

bowl

ill it

tit.

1 atd*-!!,

h^n

^50 wel*

w...

";tii

j.

i'"

wi

o""oii.eir

wi'.

v";

*l."'i.

i^^;

on

jt

ta

ti

j.m

Cu\'.:i.

U4f

-t

j.-

/,

*r

'-".

*^f

Irur..

WITH

vtheL

Wjiire

tue

it

"lUee4ome;

FBUnnS

frui"^ peeked

*hrougli
war.

Wear

itttle u.ore,

[t'l^wttto

tlie
in

OB

ti.at

vt

loose

Ke

maet

u""t:i

freeii

Bi/y

in^nuiariy

or

need

or

until

fcerveJ,

i.af'.l"n,

to

lELUES

a
3fiTTieB

they

pre-e.

any

or

orange

1 ";iip

pagno

In very

aerve

litlle

slowly.

mo."J,

when

"t:''y. P

in.o

chain

petals in

rone

is full

with

deeper

will

envcdoped;

used

JELLY

U-g.ut

it

It

udd

few

be

apart

Wmoi.

or

jelly.

s*'ty

mohi

used

enn

ub?'i

are

inou*

FLOWERS

pink

v^ry

be

in

ihl\

the

8ba|"ed

tbe

and

t"s

WHIFPE"

7.
Make

not

i"e put

add

(a bai-in

half

are

added

ani^elica

can

WITH

carefully

until

should

and

Violets

jelly.

cleurt^r and

boiling wutcr,

1 cup

not

of

pints

diamond

in

rose-lea

eskenee

or

piumxl

tu im

pugne.

do

hardened,

petals

jelly is

In

orangtfK,

will have

glvuria

WHter,
chain

mold

it has

time

green

some

rose-water

at

if tbe

i-hape

of

out

jelly

little

l^

add

roee;

frog"lica cut

some

cold

jelly,and

round

the

nilxttiro
thncH

layer of jellyi some

until

do

brlght-Mkinned

\\U\i

fancy molding.

to

when

two

the

JELLY

open

an

to

position

thin

obtainoii

JELLY

give

broad

decoration;

continue

add

ice
very

will

suited

bo

or

filtered^1 cup
wine

by Moaklng

can

several

"^ cup

CZAMPAGNE

on

on

in

as

This
well

and

transparent,

arrange,

same

one

CHAMPAGNE

lemon-juice

teaspoon

Combine
the

of

through

gelatine soaked

ounce

1107

orange

for
fllteredi

be

not

5.
1

of

grated yellow rind

juice need

the

case

JELUK8

it

fii"J
UiOiC,

calied

cunned

uprtiAiU',
Imu;':

w*rL

or

and

Mit*y

fti

tl'^i*:
"-" y

\nu*:uyyntgt
u^ay

txt^

s"M".i
j't
H'i

''teti tiud

";ur*aiiU

ortvueU

t/^

of

uujc^ufe

tiia";eooit*e.

iiffrriet, ra**; t"erri"5i:^

pearfc,

outtrtereO^

muy
*"e

w..j-"^^

ttmU^u^tc

ta^.'-

ii.

be

i^n
ue"c.

208

THE

Candled

fraits

softened

Jellies

mold

2.

The

whipped

wine

fraits

such

Bavarian

center

the

second

the

carmine;
until

11.

Add
which

white,
is

into
cold

enough

not

it

lightly

plaoj.

with

third

Put

foamy.

flavored

fliling

little

will

jelly
an

TO

for

equal

into

this,

cut

quantity

of

The

4.

The

5.

the

outside

oataide

Marnschlno

6.
with

or

orange

jelly,

No.

jaliy,

apricot

flavor

parts;

jana.

other

any

or

beat

the

it

jelly
meringue.

into

the

into
fine

This

dice

little

it

whip

lightest.

OVER

until

jelly

schino;
mara-

with

and

flavor,

LEFT

again

color

with

beginning

with

one

the

deepen

JELLY

turn

the

pink,

No.

No.

and

WITH

time;

some

fraits.

different

of

one

fraises.

three

layers,

and

lemon-juice,

antil

champagne

iieaches

noyau,

DO

whipped

JELLY

it

in

hard

colored

cream.

RIBBON

mold

into

WHAT

take

de

pain

crushed

orange,

inside

outside

of

strawberry-iuice,

with

it

3.

Bavarian

with

jelly

same

the

The

When

jelly.

maraschino

macedolne

divide

jelly;

the

jelly,
and

with

mixed

plain

with

No.

inside

the

cream

the

and

pieces,
best

are

transparent

any

space

co"Fee.

10.

Make

the

champagne

as

jelly,

jelly,

of

transparent

mixed

jelljr

clear

in

fill

and

maraschino

or

and

lemon

strawberry,

inside

into

fraits

used.

layer

outside

color^

and

cut

with

JELLIES

are

outside

the

inner

No.

flavor

molds

Make

1.

foamy.

and

double

these

the

remove

be

used

RUSSIAN

9.

No.

should

be

to

BOOK

maraschino.

or

For

bat

good,

maraschino.

kirsch

COOK

especially

are

in

with

ANGLO-CHINESE

it

becomes

mold

with

should

to

bo

entirely
set

knife

prepared

If
and

there

beat

In

9i

Canned

Apples

Cabinet

Piiieapplt

witli

Fritters.

Rici

I'uddiiiR

witli

Prunes.

Chapter

PUDDINGS

HOT

AND
HOT

The

in
the

from

heat.

hot

also

they

bat
which

Have

everythii}"(
is

oven

ri^ht.

Ijeaten

the

adding

and

of

souffle

it

tliem

break

to

quickly,

as

cooked

s^n.

that

see

that

it down

table

too

and

in,

upon

the

keep

the

is

condition

to

souffle,

covered

80uffl6

being

''fold"

not

care

omelet

make

to

be

fall

tiie

better

if the

and

table,

not

insure
is

removed

should

do

to

difficulty

when

omelet

plain

the

whites

use

the

order

beginning

before

to

foundation

depends,

result

the

oven

The

In

dish

the

bottom,

the

from

mixture

once.

tl)e

suffer

ready

In

at

of

than

door.
cooked

only

the

quickly

very

the

kitchen

the

with

success

rather

waiting,

reaches

served

be

from

the

simple^

fall

they

as

from

made

must

whole

the

it

Those

exceedingly

directly

go

removed

until

pan

difficulL

most

must

far

is

is

enough,

soon

They

dining-room
with

them

SLTving

SAUCES

SOUFFLES

souffles

of

preparation

SWEET

PUDDINGS

1.

))eing

XIV

the

is, lift the

by

much

too

mixing.

Whites

powdered

dish, and
Pat

the

and

dots

eight

with

into

rest

aooffl^

the

over

to

it

mound

batter, H

at

flavor

to

the
and

batter
cook

milki

teaspoon

Pat
the

of

cop

the

milk

salt,
into

flour,

flour

the

lightly
If

and

into

in
be

double

which
form

boiler

smooth

of

part

it

bake

which

in

orange

in

if

center.

into

very

fiat

the

tube,

the

mixture

it onto

in

large

add

the

turn

depress-ion

dish

or

then

to

hot

lines
oven

(see

it is baked

preferred.

SOUFFli:

vanilla,

have

and

same

flour,

teaspoon

them,

to

sugar,

through

sugar

the

tlie

turn

with

vaniUay

VANELIA

tablespoons
1

tablespoons

added

stir) and

not

preferred,

it with

once

may

(do

it out

press

and

yolks

mould

sprinkle

Serve

round

salt

of

pinch

cream

and

bag,

S.
1

lemon,

lemon-juice.

whites

pastry-

The

above).

to

zest

with

eggs,

shape

minntesL

ten

the

pudding-di^h.

knife

tablespoon

beaten

oiled

grated

eggs,

Beat

the

slightly

of

froth.
in

Fold

lemon.
into

whites

the

stiff

dry

very

sifted,

sugar,

Wliip

yolks

egg^^,

SOUFFLE

OMELET

2.

been

tablespoons

3
4

with

tablespoons

eg^s.
tiie

rubbed

paste;

sugar,

salt;

together.
then

turn

it

when

Stir

it onto

is
for

the

scalded

add

10

minutes

yolka

of

the

210

ANGLO-CHINESE

THE

which,

^SS^i

the

with

that
whites

of the

buttered

into

minutes.

have
and

padding-didh

with

flavors;

of the

by mixing

dish,

or

added.

are

this

In

sufficient

also

at

flour, \i

Yolks

milk.

cup

the

more

it id taken

be

may

in

will be

from

the

into

10

or,
13

to

varied

the

before

paste

eggs

it

baice

fruit

so

minutes;

40

fulli and

cruslied

of

top,

lightly the

it

Tarn

to

souffle

This

the

over

into

for 30
half

Mix

cream.

by

bottom

whiles

the

needed

give

to

oven.

SOUFFLE

heaping

of chocolate,

ounces

after

stiff froth.

oven

two

CHOCOLATE

4.
3

to

layer

of

fold

servey

sauce.
a

whites
once

to

to

little butter

fruit-pulp with

of

the

Serve

lightness.

foamy

cup

beaten^

fillingthem

by putting

case

time

cases,

pa]"er

rub

moderate

BOOK

been

beaten

in

souffle

the

using different

been

bake

buttered

Serve

before

Just

which

cool;

to

away

form.

eggs^

mi^wtare

put

will

crast

no

set

have

added,

sugar

thorouglily, flavor, and

COOK

tablespoon
Whites

of 3 eggs.

sugar,

2 rounded

tablespoons

1 rounded

tablespoon

of 4 eggs,

butter.
Melt
a
a

minute,
little

but

which

melted

have

over

mixture

top
make

which

have

buttered
which

been

until
full.

saucepan

all the

the

carried

top

hot

tin

of

pDund

Beat
miz

the

them

of

yolks
the

with
and

removed,

as

the

soon

tablespoons

as

it is tak
may

*n

and

from
be

and

egs^s

the

paper

tin in

tin.

Cover

minutes, keeping;
at

serve

once.

if it has

dining-room

the

powdered

sugar,

the

to

in

bake
the

which

eggs,

to

the

eggs,

be

to

small

piece?.
been

oven

chopped

mixture

before

the

vanilla,

stewed, drained,

been

before

add

cream,

have
whites

few

four

moderate
A

oven.

to

su^rar

having

into

cut

added

added

the

prunes

prune

of the

been

having

pudding-dibh

prune-pits,

desired.

the

and

dish

the

SOUFFLE

PRUNE

prunes,

lightly the whites

of salt

the

eacli

fold in

it into

prunes,

stones

dash

it reaches

eggs,
into

vanilla.

teaspoon

until

hot

very

Place

for 30

will simmer

on

the

far.

5.

and

tin

the

serve,

of

the
little

stir the

mixture

half

one

cover

add

rub

strip of greased

it rises.

as

to

the

Turu

with

souffl6

water

to

and

yolks and

and

cool;

to

ready

firm.

water

onto

lightly the whites

it

tin lined

the

the

When

into

smooth
the

thoroughly

it away

set

form.

the

hot

mix

then

dry and

confine

Tlace

fold

enough

time.

with

and
very

place it where

and

not

slowly

it

let it cook

and

flour

stir until

and

turn

cream;

will

Have

to

containing

saucepan

Cover

sides

the

minutes,

crust

it smooth

tin, fillingit %

it covered

whipped

rises above

deep

so

to

few

milk

the

and

fire

the

beaten

it the

stir into

slowly

"dd

it from

been

to

saucepan

then

stir for

the

well

small

remove

chocolate;

butter

in

brown,

not

thickened;

sugar,

the

butter

the

When

whipped

ready
to

whipping
for 20

them.

or

whites

the
serve

frtifffroth,
Turn

S^rve

minutes.

almonds,
the

to

meats
are

pot

it

from
in

if

212

10.
8 eggfi, 1

Beat

the

salt,

the

then

pastes

and

sugar,

add

an

hour

cakes

as

desired

the

or

salt, 1 teaspoon

tragar,

floar, }4

cap

jelly is better

to

rice

and

or

thin

use

than

at

serve

hominy

sweet

using

by

cakes

The

good.

are

batter

or

more

be

can

small

or

batter

milk.

less

let it

jelly,then

or

pancake

Any

and

large

jam

little

smooth

well

in

griddle

and

once.

together and

beat

oil;

hot

butter

with

cake

or

on

them

floor, making

the

in

lastly the

and

using.* Bake

sugar,

of

stir

milk;

mix

separately;

eggs

milk,

the

each

spread

of the
the

before

for thick

consistency

of

rest

more

made

Those

tart

teaapoon

half

sprinkle with

them,

used.

PANCAKES

whites

yolks and

stand

roll

SWEBT

oil.

tablespoon

add

milk,

cup

BOOK

COOK

ANGLO-CHINESE

THE

be

may

of

made

Currant

or

preserve.

FRITTERS
With

fritter

batter

fried^ will be entirely free from

properly

2 eggs,
If for sweet

clam

vinegar,

8tir

the

consistency

to

add

enough

the

of

to
coat

the

be

one.

Arm

stamp

sugar,

and

moisten

then

minutes,
using

care

to

amber

an

folded
be

kept

have

to

until

oven

dry

color;
all

napkin,
well

are

the

apart.

liquor

of

lemon

of

the

juice
clams

or
or

when

ready

The

into

them

fried;

Serve

time

to

hoars

whites
and

of

of the

If not

cover.

on

overlapping.
sauce

Fry

stand

napkin;

dip

drop them

in

only

flavored

them

them

and

them

With

thick.

sprinkle

Let

skimmer

roll

inch

coated, and

on

then

size ;

brandy.

out

with

slices

uniform

completely

lift them

slices

of

at

two

thick

very

it it intended

for
the

stir in

be

flour, and

soft

FRITTERS

with

or

it aside

use,

use

the

slowly

set

brandy
2 table-

egg.

APPLE

circles

to

in

should

batter

article

the

another

them
one

and

longer);

crosswise

into

stir

the

if so,

and

desired,

mixed
it well

completely
of

if

omitted
well

oil, then

slowly the

add

Beat

stiff froth.

apples
them

the

time.

12.
Cut

brandy.

tablespoon

and

salt.

saltspoon

water,

tablespoon

one

egg-yolks;

When

little at

white

cutter

use

taste,

may

let it stand

to

beaten

eggs

into

brandy

the

water,

and

sugar

cold

cup

water.

oil instead

the

flour, ^

cup

to

pepper

salt

sugar

(it is better
the

of

the

of

spoons

then

and

salt

BATTER

fritters

oyster

or

instead

oysters

oil, 1

fritters, 1 teaspoon

For

and

tablespoon

if

which,

made,

are

perfectly wholesome.

and

grease,

FRITTER

11.

puddings

good

of

number

dry

two

at

them

in
hot

serve

time,
or

so

for

10

batter,

fat.
in

paper

brandy

orange

soak

and

sugar

with

with
to

into
on

biscuit-

Frj

an

open
on

they

sherry.

a
can

HOT

PEACH

U
Gat

fry

21S

AFHICOT

FSITTEKS

with

moiManed.

aogar

before

mju:aiv"ons

Well-drained

above.

directed

as

powdered

in

them

roll

and

OH

half; sprinkle

fruit in

the

PUDDINGS

with

dipping

canned

fmit

them

nuiruchino,
in

the

also

may

be

batter,
naed

for

frittere.
ORANGE

14.
Cat

in quarters;

tiie oranges
and

palp

the

powdered

and

in

dip

for apple

directed

the

peel, freeing

sagar

batter

butter,

with

mixed

milky

enough

suet

of

brefid-crumbs;

thick

steamer

in

sabayon,

or

of ground

each

pinch

it ^

over

pour

cup

bour,

Ra.isins

til

an

or

in

tlie

apples

to

coyer

cinnamon,

pie-crust;
meeting
Hake
not

under
not
owen

on

in

nnti)
the
escape.
dast
Serve

the

moderate

oven

tliey have

lost

apple, leaving
the

Brush
them
with

soft

with

hard

of

edges
40

their

form.

it round.

top with
little sugar

egg,
to

apples

and

with

is full

with

top

for

bake

or

and

dish

the

cover

cream

of

an

sauce.

any

sugar,

tlie

in
egg

If

turn,

until

or

preferred,
be

must

10

well

minutes

give them

butter,

fo!d

and

them;

of

center

and

the
the

little

each

crust

them

before

are

the

removing

of

points
fluted.

tender,

may
so

ground

square
the

together,

apples

the

remove

making

joined,

glaze.

large enough

squares

size; pare

with

and

it into

cut

pinch

It

light

sugar,

the

and

water,

same

minute?,

about

saaoe.

the

of
a

once

very

be

httle

mixed;

hot

and

apple

an

white

for

as

at

serve

will

cup

DUMPLINGS

space

with

stiff

as

of

pudding.

it thin

apples

of

^
be

allspice. When

with

APPLE
roll

butter,

water

Serve

flour

of salt, and

aboat

top

of

caps

layers of sliced

of

and

the

1^

hour, and

The

witB

people.

bits

of

not

an

sauce.

ai.d

improve

the

of

containing

Place

give

top;

alternate

fill the

edges

should

arran^

pan

are

Select

nutmeg.
the

wet

in

seasoned

teaspoon

It

BETTT

with

it with

BROWN

BAKED

and

corer,

and

them

dissolve; fry

to

well

made

powder,

serve

cloves,

pie-crust;

apple.

an

with

core

short

to

molasses

almonds
17.

)Iake

time

saaoe,

or

Moisten

other

layer

of

dish

chopped

or

between

Boll

raw.

has

batter

about

any

cinnamon,
each

the

Place

crumbs.

it

knife

APPLES

par^

batter.

enough

is

each

season

baking

pudding-dish

quart

ran

PUDDING

it

lard.

16.
In

and

sngar

OF

over

of

or

quantity

This

white.

anil

Pour

Cc"ok

foamy,

hard,

the

fall of apple

half

make

to

(scones).

biscuits,

seeds

leaving

APPLE

teaspoons

of choj"|"ed

or

before

SNOW

nutmeg.

heaping

tablespoon

^ritb

and

and

MADE

pudding-dish

sagar,

the

oat

fritters.

15.
a

take

oran^

PUDDINGS

Fill

FRITTERS

be.

but

folded

juices

will

from

the

AXGLO-CHINBSE

THE

214

as

long

top

of

mold,

as

of

tender, then

broken

and

sugar.

chopped
in

hot

like

other

any

it

Turn

toast.

carefully onto

half

APPLt:S
of

cup

tender; sweeten

it;drain

basin; smooth

it

over

it onto

1^

turn

inches

to

before

syrup.

little of the

apples

apple.

The

recommended

instead.

Boil the rice

blanched

almonds.

or

Gut

apples

some

blossom;

remove

skin

carefully; stew

hold

their

and

with

in

onto

sugar,

but

and
not

cream,

to

thick

them

over

apple with

jam;

angelica between

of

Bicheliea

but

the

on
remove

is

sauce

No.
flavor
and

flat

them

it

few

dropaof

few

chopped

it into

press

and

scoop,
but

few

of

drops

the

pare

still firm

moand

halves, cutting from

vegetable
add

into

mix

dish, and

siie in

2
it with

stem

off the

enough

carmine

to

the

to

become
stand
until they have
a delicate
pink; then
evenly and npri^shtagainst the form of rice. Put some

for

one

long enough
with

stand

pour

the

be about

water;

of each

apples slowly until tender,

paatry-bag, and
place

hold

to

down

water

sauce,

essencoi

with

core

and

pointed piece

it and

other

press

the top of the rice, making

over

whipped

let them

place them

meringue
and

the

press

will

as

until

it into

should

rice,and

RICE

sweeten

shape; before removing

and

water,
drain

or

cold.

or

of uniform

the

and

sugar

WITH

or

it

Turn

apples
in sugar

give enough

APPLES

above;

as

one,

hot

Serve

orange-fluwer water^ almond,

the

sauce

milk

in

enough

socle,and

fillthe center
and

salt

of

absorbed;

many

as

the

then

should

syrup

will be

the top of the

on

each

on

20.

cone.

hard

color

amber

an

bake

and

cooled

until tender

Boil

syrup;

cherry

all

it has

core

slowly

No.

is not

This

and

Pare

thickened

each

to

milk

flat dish.

the

candied

bread,
be

with

Serve

if desired

center

should

saltspoon

top; when

they lose shape.

place

bread

RICE

with

it if the
tlie

high.

Arrange

WITH

rice

top of the socle; boil them

them

The

flat dish.

the

the top with

batter

with

seasoned

in

pat

Cover

thirty minutes.

19.

form,

be

can

be added.

Fill
until

apples stewed

of tart

the

and

bottom

overlapping.

or

pieces, drained, and

coarse

the

on

preferred.

sauce

Boil

made

sauce

apricot jam

about

oven

apple

also may

almonds

arrange

mold; dip

the

them

wide^

piece to fit the

one

piect)8. Batter

or

butteri and

with

into

little

; cut

mold, fittingclosely together

the

entirely full

the center

it into

melted

into

Btripa l}i inehet

into

to be used

of ttie mold

height
divide

then

sides

the

around

the

bread

blices of

}i inch thick; then

into eliceB

bread

Cat
and

CHARLOTTE

AFPLE

la

BOOK

COOK

minate
to

fruit saucei

it in lines
it

as

to

oven

dry the surface

as

or

the

desired.

slightly color

of the

sauce,

around

dots

ornamental

in the

Richelieu

or

apples.

wine

sauce.

applet
Dust
the

Serve

it
ringue,
me-

with

Whipped
the

place
flatteu

apples

made
of

center

directed

riue

and
To

quart

of

apples

in

corn-starch

the

clear;

anything

with

split

and

still

bat

firm

this

liquor
over
on

to

the

as

in

little;

the

oven

with

juice of

water;

with

one

it cook

it

pour

almond,
the

over

brown,

to

pink

they

let

lemon,

then

they

spoon
table-

it

iuto

stir

aud

green

tho

in which

moment

form
of uni-

before

dish

the

little

them

them

remove

fire; flavor
a

and

sugar

on

in

it stiffen

them

having

then

half;

the

place

sprinkle

of

order

one

from
let

used,

cup

moistened

and

hold

stick

or

sugar,

or"

and
of

spoons

with

APPLES

their

light

tender,

carefully

them

boil

jam;

it with

to

down

taper

the
the

serving

before

apples; just

aud

until

water

raspberry

or

the

over

and

sugar
Remove

shape.

brandy,

or

in

apricot
it

pour

rum

them

stew

with

centers

syrup

Serve

FLAMING

apples;

to

fill the

table.

regular

down

remove

the

core

few

finishing

almonds.

tiiick

them

in

be

tender, but

until

water

sugar

enough

eerving-dish;

add

them

22.
Pare

and

pur^e,

(Felice)

will

as

water

preferred;

browning^

the

full of

apple

form

it, filling the

shape

to

shape;

Another

it.

on

CORN-STARCH

arrowroot

or

ia

starch

omitting

place

Boil

sprinkle

apples;

them

and

of

or

cream

case

wrenth

in

rice

border-mold

apples

many

as

served.

kirsch,

in

WITH

core

be

the

until

whipped

well-seasoned

APPLES

drain

shape;
to

are

with

rice

the

around

which

in

meringue,

"

lainon; boil the

lose

the

putting

21.

size.

pile the

the

for

another

one

rice, and

above.

Pare

sabfitituted

overlapping

by

the

be

may

top of the

the
be

may

cream

215

PUDDINGS

HOT

pour

after it is

fancy cakes.
"

BAKED

2a.

(For
Select
Place

apples

them

in

of

bottom

the

frequently,

so

of

equal

baking-tin
pan.

they

Breakfast)

size; wash

Bake

in
burn

and

the

tbem

bake

baste

frequently, letting

from

the

cinnamon

in

core

BAKED

oven
or

pan

with

sprinkle
nntmee.

them

Serve

with

the

remove

little

in the

water

minutes;

30

and

sugar

core.

baste

cream.

APPLES

Luncheon)
fill the

little water

them

put

about

oven

blacken.

or

apples;

apart, and

moderate

(For
Pare

polish them;

and

little distance

will not

24.

APPLES

become
with

centers

until

with

tender,

but

butter

and

still in

only slightly colored.

granulated

sugar

and

sugar.

good

Let

shape;

After

removing

little

powdered

THE

916

CX)OK

ANGLO-CHINESE

PUDDING

TAPIOCA

".

BOOK

"

cored.

it

pour

the

over

water

fruit.

Bake

of suet

of sugar,

pound

ground

the

Mix
at

together

cloth

having

water,
5

hours.

Do

let it be

the

table

The

amount

and

boiled
for

cold
be

not

dish

it

with

pudding

plum

in

12

the
be

may

and

egg

puddings

small

long time, and

rolled

and

dish.

of

Cut

into

lighted

and*

taste

chopping,
^

lemoUf

one

pound

J^ poand
each

teaspoon

ot*

persons.

if it

is

too

so

be

hot

place

will

Slices

they

or

on

sance.

It

used.
;

it

divided

time.

be

the
Pour

brandy

sauce

fat, and

the

of

show.

one

when

with

the

cut

be

to

more

top

may

at

use

the

from

top;

mixture

warmed

boil

adding

not
on

with

Serve

to

in

box

The

in

hole

paper

boiling

little, then

it does

little,

of

is removed
a

small

served

fried

it

in

the

pot and

and

and'

draw

pot

the

it,

swell

to

it into

one

crumbe

and

center

harden

much

can

and

more

cover

it

eggs,

butter

pudding

it dry,

the
Put

add

sti"F,and

the

the

14

then

into

taper.

paddings

and

After

trim

case;

also

and

cnpfai

of currants,

wring

to

to

crumbs

it, while

pudding,

boiling.

steamed

and^

hour.

zest

water;
the

minutes

it to

if too

shape.

with

10

onto

serve

for

room

bonbon

paper

will

given

for

bag

Soak

flavor

pound

egg

mixture

the

arrest

good.

with

water,

full below

water

are

an

thoroughly,

cold

covered

pared

allspice.

round

good

the

touch

in

the

carefully

onto

and

turn

been

and

shavings, ^

another

in

to

the

in

insert

brandy

or

let the

it

add

cloth

completely

as

turn

and

pudding

keep

so

it rest

string and

give

not

hot,

let

water

rum

it

it

thin

and

top, leaving

the

over

it firmly;

tie

mix

grated

into

cut

have

PUDDING

seeded, ^

together

flour;

for

oven

fine;

very

.citron

strong

peaches

PLUM

brandy;

of

cup

more

moderate

which

; sweeten

bread-crumbs,

materials

with

it well

dredge

and

j^
Wet

soft.

or

cloves, nutmeg,

dry

time, and

If too

and

6 apples

canned

"

of raisins

fresh

of

cinnamon,

in

pound

orange-peel

candied

an

chopped

of flour,^

tablespoon

hour

CHRISTMAS

26.

fi pound

used

be

for

of tapioca in hot

dish

battered

fruit may

other

Any

in

evenly

Arrange

served

of

may

fruit

as

croquettei.

27.

Beat
sugar,

another
cup

of

teaspoons
in squares

of

cup

without

beaten

milk

butter

and

the

cups

RAISIN

(or
the

Bake
sauce.

in

use

white

of flour, sifted

following

SAUCE

gradually

cream;

separating

of baking-powder.
with

to

yolks of 3 eggs

tiie beaten

then

PUDDING,

COTTAGE

with

shallow

beat

whole

one

and

^
pan

into
and

egg

yolks)

the

cup

of

yolk

of

and, alternately,
of salt and

teaspoon
about

this

hour.

Serve

level
cut

HOT

RAISIN

SULTANA

)i

Simmer

"an

hour

with
"

will

be

".
Cat

Line

stones.

a!id
almond

in

the
add

decorations;
add

)i teaspoon

mix

again and

many

ToMs

and

i^nrronnd

take
a

place

of the

witli
the

the

of

cups

of

of the

Take

water

until

when

hard

purpose),
It will

center.

into

sauce

;
on

which

into

cut

dice, etc.y etc.

be

may

used

PUDDING

glass of jam
hot

dry.

scant

Serve

double

with

boiler;

of fine tapioca;
of salt and

teaspoon

dish, just before

elaborate

more

jelly in

or

stir in }i cup

Add

HARBIALADE

breadcrumbs;

ozs.

cream

boil

and

in

soda

in

mold

and

mold

suet, finely cut;

oxs.

or

with

No.

add

let cook
hot

serve

serving foM

in

boiled

custard

powdered

sugar;

for 4 hours.

PUDDING

of milk.

cup

pudding

marmal

cup

cake;

is nearly

ade; H
Boil

GINGER
and

basin
a

4 oca.

1 egg.

MARMALADE

flour; %

cups

PUDDING
4

marmalade

layer of sponge
the

and

beaten

eggs,

32.

then

SILK

For

sugar.
2

well

Butter

with

or

dish

for this

in the

firm

in

yolks.

teaspoon

until

of milk

cups

Set

3 eggs;

beaten.

fruits

29.

and

3L

1}(

cook
prunes

been

is transparent

tablespoons
Mix

Let
stewed

Beat

1^

convenient

is often

paper,

against the

is filled.

add

the

blanched

cake

mold.

the

in

half

sponge

mold

mix, and

prunes

holder

juice has

lemon

and

cream

good

and

water.

Serve
and

aO.

cake

pan

with

pranee
stale

the

of sugar,

cup

with

of

bread

with

prunes,

tapioca

whites

made

boiling

pulp

joioe of half

until

the

of

cake, until

peel, cherries, candied

Put
the

(a kitchen

hour.

press

slierry.

brickloaf

small,

slices

and

of sugar

cap

halves, lengthwise, removing

into
a

mixed

PRUNES

WITH

halves

then

and

over

with

Citron
in

of salt

paper

an

or

each;

prunes,

pour

of prune

cup

more

of

about

of

center

of cooking

with

decorate

add

tender

cornstarch

tablespoon

minutes;

10

nntil

of boiling water

cap

level

prunes

brick -mold

quart

add

PUDDING

lb. of cooked

thoroughly;

butter

in

3 tablespoons

or

CABINET

about

or

SAUCE

let simmer

and

water

of vanilla

teaspoon

long)

too

none

cold

of

cap

raisins

of Saltana

cap

217

PUDDINGS

No.
8"^^

c^P

4 hours

layer of sliced

full; whip

eggs;

tablespoon

; fill basin

PUDDING
line it with

or

No.
thin

full

slices of

ginger;
add

butter;

sponge
a

little

preserved

cake,

and

sweetened

ginger;
so

on,

milk;

THE

218

tablespoon

moistened.

pudding

same

citrons^ Angelica

powder;
for

^^

lb. suet;

34.
is

This
will

which

of

larger;

or

the

having

hot

Serve

Whipped

make

in

dish

pudding
level

3
hot

plain

or

y^

the

set,'

the

the

should

Add

enp

of

1%

Spanish

steam

origin^
made

be

can

at

; add

egg

in

the

dish;

hard

or

little pour

with

beat
sugar

quart

one

all is used,
of

)^ pint

sauce

is also

coM

let

it stand

an

paniment.
accom-

Scald

sugar.

little

of

again

beat
hot

one

cold

then

the

exceedingly

the

fruit

pint

of

milk

and
and

cover

with

nice.

tablespoons

and

let cook

about

is

egg

whites

spread

minutes,

12

or

and

sugar

the

of sugar,

the
15

the

until

into

cook

of

Beat

oranges.

in 2

let

into

milk, add

stir

cup

cook

mixture;

over

as

lengthwise

the

of

this
when

delicately tinted.

of

PUDDING
scalded

butter

the

the

pieces

preferable,

are

dish,

into

No

thickens,

into

gradually

ORANGE

of

liquid

with

small

very

kinds

oven.

them

of 2 eggs;

stir

be

cups

tablespoons
sugar

of

baking

PUDDING

lightly with

dredge

36.
Pour

cream.

layer of cnke, until

slightly sweetened,

preparation

dry;

pudding,

meringue

dish,

with

into

juicy

mixture

quick

cornstarch

cooled

until

eggs

the

slice

yolks

less

light; stir

over

in

cake

butter

fruit,

ORANGE

and

salt

when

then

the

over

the

Beat

teaspoon

egg

cream,

sprinkle

stir until

of

one

oranges,

of

milk;

'

sweet

and

of

baking

the

tablespoons

minutes.

20

''

or

%, hour

bake
in

the

bananas;

layer

beat

85.
Peel

or

desserts, and

stale

any

pint;

one

by spoonfuls

it

then

nunutes,

ten

pudding,

dainty

of

more

peaches,

put

pour

and

together

sauce

baking

teaspoon

PUDDING

delicious

of

laver

the

to

cake;

top

and

water,

and

all

Mix

with

serve

QUICK

quick

little

pineapple?,

as

size

or

fruit

sufficient

up

such

ginger;

little salt.

swell,

to

ground

of

teaspoon

milk;

No.

year.

}i lb.

Break
cut

the

PUDDING

room

for

surely please

season

any

poured

syrup

Bubstitating for gingefi preserved

by

DEUaOUS

recipe

cup

plenty of

hours, leave

varied

GINGER

treacle; ^

cup

ginger

well

are

cherriee.

candied

or

flour; "^

lb.

with

all

until

calces

sponge

Serve

quarter.

be

may

33.
1

and

the

over

BOOK

ginger around.

chopped

The

this

ponr

syrup;

for 1 liour

Steam

it and

over

ginger

of

CX)OK

ANGLO-CHINESE

and

milk

over

let stand

grated rind

and

No.

(Steamed)
one

15

cup

of

minutes.

juice of

1 orange

grated

bread

Beat

and

\i

crumbs.

eggs
a

with

lemon

^
and

Make
with

for the

of berries

kind

any

pudding

expand,

to

boil

and

or

tie it in

it for

steam

J^ inch

out

roll it and

jaoo. Then

or

roll it

and

dough,

(scone)

biscuit

PUDDING

ROLY-POLY

41.

BOOK

COOK

ANGLO-CHINESE

THE

820

thick

clothi leaving

hour.

an

room

with

Serve

it

spread

any

sauce.

3 ejTgs,

flour

Put

all the

down
the

butter

the

eggs

and

for

about

settling in

boiled

in

will

Send

basin.

very

When

fruit-jam.

is

jam

of milk

put it into
into

been

This

may

into

to

well

Move
the

prevent
also

may

when

in

hard

around

be

Chot

water

cooked

sauce,

placed

add

water.

boiling

than

stir in

mixture;

pudding
in

sweet

be

and

put

water,

wetted

with

little

the

boiling

the

less to cook

Serve

it; carefully rub

quite smooth

1)^ hours.

minutes

used

moisten

keep beating

it is put

for

quickly.

flour, a little salt.

to

is

previously

few

melted;
batter

boil

in remainder

pour

after

has

that

take

table

to

minutes

cloth

milk

tightly, and

part, and

then

be

when

very

few

any

floured

and

water)

or

salt, and

of

basin, tie it down

basin

flour

previously

should

pinch

then

spoon^

No.

tablespoons

sufficient

add

and

with

lumps

which

buttered
the

basin

in

pint milk,

butter,

oz.

(Boiled)

PUDDING

BATTER

42.

sauce,

dish

as

garnish.
for flve

Sufficient

IH

pint milk,

it

pour

flour

hour, and

lor
small

(Baked)

flour, 2

quantity

small

of

put the pudding

and

with

serve

sweet

milk,

into

hara

or

4 eggf",

make

little salt
hot

and

eggs

and

remainder

buttered

stirred; add

well

sauoe

No.

butter,

ozs.

cold

mixture

the

flour, keeping

all well

Beat

salt.

PUDDING

tablespoons

with

the

on

six persons.

BATTER

43.

Mix

or

butter,

pie dish

(deep)

Or

be

sauce.

may

; bake

baked

in

cups.

for 5

Sufficient

6 persons.

or

APPLE

44.
Sift

together

egg

and

stir into

into

cream,

the

the

and

cored

dough,

with

tips

of

left

over

sugar.
hard

dried
Bake

sauce.

the
"

an

edge

currants

about

or

26

the
5

in

work

be

may

salt and

flngers

Spread

neatly,

leaving

apples with

powdered
or

'*

two

PUDDING

flour, "^ teaspoon

dry ingredients.

ready, pared

sprinkle
with

the

of

the

(the yolks of

one

down

cups

With

baking-powder.

Have

CAKE

and

cnp

level

mixture

minutes.

Press

dough
the

in

all

edge
Serve

cup

shallow

dough
hot

with

of milk

even

the

of

Beat

baking

these, in
around

of

teaspoons

of butter.

substituted),add

apples.
of

3H

pan.

rows,

apples;

quite tliickly
sugar

and

HOT

PUDDINGS

STRUP

45.

%
ground

lb.

floor, )4 1^

ginger,
Mix

well

boil

in

flonr; ^

lb.

dessertspoons
with

milk

to

a
2

ozs.

Chop

snet

and

sogar.

apples

sogar;

figs,

floor,

lbs.

little

with

dates, stoned
^

grated notmeg;
of tartar.

cream

treacle;
and

powder
and

mnld

little

Mix

little salt

snot;

8 lionri.

steam

PUDDING
bread

ozs.

add

crombs,

them

milk, pot

the

mincod

oz?.

apples^

the

to

in

mold

greased

crimit)8,

flour, broad
and

for

stoam

DATE

and

chopped;

"

}i lb. bread

Mix

the

small

into

DATE

milk,

Add

PUDDING

lb.

the

basin

padding

greased

No.

dates, 6

ozs.

with

first

having

sngar,

tcasfioon

2.

the

mixtare,

the

chopped

milk

and

eggs

DATE

60.

boiler

15

miuotes

fire, add

from

dates,

pint milk,

well

11"'

^o^t, 2

and

soet

flour,

oz""

cni

cloth

floorerl

dates

the

Fill

together.

beaten

with

cover

and

Ixill

stoned,

until

or
one

egg

and

1
cop

grated

cop

iBiains, H

Stir

one

carrote,

into

Serve

with

several

the
hard

Cook

tapioca.
and

8weet"D,

beaten

in

after

separately)

and

drmble

removing
one

cup

of

pieces.

(Vcty
graied

cop

carraatSy

^P

cop

Go^d)

potatoes^ 1 cop
butler

or

suet,

mgar,

cnp

llotir^

t^ra/npoon each

of

nutmeg

teaspoon

potting

is cooked*
white

and

minote

CARBOTPUDDIHG

and

cinnamon

tapioca

(yolk
into

cot

TAPIOCA

tablespoon

Jieaping

51.

fore

mix;

to

hoars.

three

doves

milk

2 eggs;

little notmeg.

dry ingredient%

pieces.

sogar;

ozs.

lb. flour;

}i lb. brcadcrnnibs;

lii hoors.

crnmbs,

wineglass

eggSi

lb. soet;

Steam

PUDDING

4a

49.

hoorsL

2H

lb.

}i

baking

figs finely, then

Mix

gill milk.

sngar,
and

FIG

teaspoon
of soda.

little carbonate

PUDDING

in bottered

47.

and

mold.

teaspoon

Pnt

oza

cop

breadcrombs;

stiff batter.

lb.

snety

OZ8.

brown

milk

TREACLE

lb.

J^ lb, sugar,

snet, 8 eg^

on.

bottered

46.

}i

PUDDING

cinnamon,

teaspoon

and

syrnp,

"l

"4

mixture.

tods

imo
8teHD

the

grated p"4atoe" and

9 faomv

io

phased

Ikmr

paiL

raislfis Imi*

222

UCE

52.
In

rice; fill the

for

oven

dish

nutmeg

the

over

longer;
hot

more

milk.

and

cooking

milk, and

add

}i

milk

also

of

use

softened

plenty

the

and

sugar,

fire

and

the

from

beaten

thickened,

cover

top

with

with

be

should

nutmeg

of

hot

the

milk,

2 cups

yolks,

the

of the

^
in

with

brown

the
the

The

to

the
will
dish

stale

of

crisp and

one

to

on

brown.

to

The

raisins

removed.

Press

flat dish.

Grate

with

flavored

milk

vanilla

or

hold

in

square

When

the
and
in

with
tlie

thin

for

oven

its

center

place in the

add

the

pudding-dish,

15

separating.

in the

sugar,

or

20

minutes

Cover

the

ball of

top

meringue

oven

minnto

sauce.

oven

podding

PUDDING
the

remove

tin

tablespoons

plain

slow

place

in

full,pour

thape of the mold.

sugar,

and

smooth

it into

Turn

BUTTER

slices;

tin is

moderate
a

as

AND

cake

tablespoon

cold.

or

serves

BREAD

in

Bake
serve

hot

it until

beat

in

with

dust

saltspoon salt.

without
and

bread;

of egg.

bake

and

custard

egg;

Serve

bread

2 ejrps,

absorb.
and

turn

soft; then

jelly,

meringue

them

raisins.

the
tart

meringue.

arrange

yolks

seeds

the

broken

or

whit'^

the

water,

set

of

white

iJ^llyand

Cut

stoned

and

PUDDING

vanilla,

until

milk

or

56.

and

cook

dish

raisins.

cup

and

sweetened

teaspoon

of hot

pan

layer of jam

made
to

bread

only long enough

with

or

then

shape

crumbs

ingredients except

place this in
or

3^

plump

BREAD

bread

1 cup

white,

1 egg

Boak
rest

and

minutes

few

of

more

fire
into

Turn
a

or

cup

only nutmeg.

or

55.

^g

rice

with

Serve

top.

for

then

minutes;

the

to

been

has

RAISINS

AND

it

give

to

rice,

constantly.
oven

few

Beturn

eggs.

until

it ior

boiled

of

place in the

water

bowl

by

which

cornstarch

cook

cups

boiled

of

cups

in

into

over

almond

soaked

mixture

the

RICE

54.
Mix

milk;

in

stir

and

slow

No.

stirring carefully and

meringue

add

and

side

the

at

hoars

this is attained

and

creamyy

tablespoon

cold

yolks

until

add

the

of

be

Grate

for

slowly

cook

skin

and

sagar

if desired.

raisins

the

PUDDING

RICE

little

lift

tablespoons

the

in

St cook

Let

of milk.

pints of milk;

1^

with

remove

should

and

oren

down,

boils

salt.

stoned

to

well-washed

tableepooni

add

then

cup

return

53.
Bcald

teaspoon

times,

or

pudding

The

tlie

and

top

the

as

iaeaping

pat

yanilla;

teaspoon

Ntt.

"^ liour, stirring it

scant

or

with

BOOK

PUDDQW

di"h

pudding

quart

COOK

ANGLO-CHINESE

THE

layers, alternating
over

sugar.
20

crusts, dip in melted

to
sauce.

it

Only

mixture
use

as

.30 minute?.

Tlio

bread

with

of 1

pint

much
Turn

butter,
layers

as

it

should

of

the
onto

be

of

milk,
bread
a

dry

flat
and

228

SAUCES

PUDDING
GENERAL

1.

Podding
ftndy like
the

other

to

with

serveil

apple,

flavorings
served

rice,

cream,

the

Stewed

prunes

or

with

cup

tablespoon

below.
with

go

well

the

PUDDING

cornstarch,

of vanilla

flavoring

rice,

to

if the

sauce,

any

puddings

Hot

served

be

can

be

can

sauces.

egg

good

plain boiled

with

serve

in cups.

SAUCE

boiling water,

2 cnps

can

Cake, cornstarchi

whipped

molded

farina

or

pudding

blanc-manges

are

Serriog

disii ; tiierefore

almost

togetlier.
and

of orange

hominy

PLAIN

sugar,

given

or

dish.

Farina

combination.

creams,

the

different

served

fruit sauces,

compote

.^tweetened

2.

as

Jellies,

sauces.

whipped

or

each

few

it

materials,

but

to

be

sauces

also

for

character

makes

saucei

the

C4in
or

whole

possible the

of

any

same,

cold

give the

as

puddings
the

are

with

-with

almost

Tliey call

made.

different

much

as

bread

or

often

with

vary

qaickly

are

sancee^

pudding

same

it is well
be

Baooes

DIRECTIONS

No.

butter,

teaspoon
or

(Hot)

any

zest

lemon,

brandy,

or

essence,

of

rum,

wine.

or

Dilute

the

boiling water;
the

butter

little

corn-starch

add

the

with
and

sugar

flavoring.

and

boiling water;

the

If

little cold
the

stir until

the

whipped

starch

becomes

sauce

of

white

one

and

water,

it into

the

clear; then

becomes

may

be

(Cold)

added,

add

it with

thick, dilute

too
egg

stir

is

but

not

essential.

PLAIN

3.

Stir
cold

little

is well

it

two

milk,

Ji

water, X

^"P

Cream

Fruit

the
a

yolks and

eaucepau

The

sauce

of

butter,

sherry, juice
the

butter;

beat

until

hot

water,

should

be

from

remove

moistened

been

for five

stir

serving beat

just before

in

minutes,

the

fire.

the

whipped

with
until

or

When

the
whites

of

add

Puddings

tablespoons

foamy.

powdered

}i lemon,
the

and

sugar,

the

hot

beat, adding

Fritters)

or

2 egg

light; add
and

SAUCE

PUDDING

RICH

(For
tablespoons

and

has

once.

4.

No.

corn-starch, which

sugar,

cnp

it, and
at

serve

SAUCE

pint of boiling milk, and

add

flavor

and

eggs

of

t?a"poon

into

cooked;
is cold

mixture
of

heaping

PUDDING

yolks,
"ream

water

sugar,

dash

tablespoons

again thoroughly;
and

the

hot

of nutmeg.

nutmeg.

slowly the lemon-

juice and

then
Place
the

add
it in
wine.

(Steamed
K
water,

butter^

cnp

tablespoons

Cream
well.
one

the

Just

sherry,

beat

until

Put
is

sugar

in

saucepan

and

dissolved

corn-starch

is clear ; then

starch

4 egg

yolks,

Beat

in

wine.

When

water,

and

Plum

of

water

cups

the

and

wine,

and

the

add

KIRSCH

them

beat

white

whipped

of

diluted

with

with

slowly

fireiand

of

cup

one

little cold

the

from

SAUCE

Puddings)

boils, add

water

remove

SABAYON

When

sugar.

heaping

the
of

tablespoon
the

stir until

water;
2

add

beat

the

saucepan

to

until

of the

tablespoons

com-

liquor.

and

sugar;

cup

whip

the

over

\i

fire, and
it is

cups

stir

sugar

until

light

the

fire until

flavoring, which

fruits,

corn-starch, rice, or
The

juice

flavored

or

of
not

canned
with

necessary;

maraschino.

)4 cup
strain

of
and

the

one

containing

hot

beginning

to thicken.

one

all together

egg

in

Banco-

SAUCE

FRUIT

into

water

then
the

saucepan

let it boil

fire; add

on

without

the

touching
of

teaspoon

butter

flavoring extract.

or

SAUCES

jams

or

add

cream;

good

make

blanc-mange,

for

sauces

puddings.
fruit, boiled
liqueur

11.
Dilute

light

fruit juice, liqueur, brandy,

preserves,

boiled

egg

sugar.

little thickened.

from

remove

10.
Canned

and

is dissolved;

be

the

tablespoons

sugar

may

and

SYRUP

and

to

in another

No.

it is

powdered

sugar

saucepan

sherry,

cnp

and

syrup,

eggs

SABAYON

9.
Put

and

is melted

sugar

tablespoons

place the

serve,

the

No.

wine,

tablespoons

small

ready

Put

and

OR

or

8.

and

vanilla

the

boiling water;

RUM,

7.

until

boiling

it hot

Serve

pan

add

(Fruit

arrowroot

or

vanilla, )^ cup

teaspoon

foamy.

BRANDY,

6.

sugar

stir in the

serving

sugar,

white*

1 egg

and

Paddings)

Baked

and

powdered

cap

butter

before

and

eggi

SAUCE

FOAMY

5.

BOOK

COOK

ANGLO-CHINESE

THE

224

apricot
flavor

or

essence,

APRICOT

jam
with

thickened

and

with
vanilla

makes

a
a

little with

good

hot

arrowroot^

sauce.

SAUCE

)i cup
or

one

of

hot

water;

teaspoon

of

sweeten
Madeira

if
or

FUDDINQ

Strawberries,

]mdding
sieve;

sauces.

thicken

raspberries,

hot

serve

with

cold;

or

using

arrowroot,

the

pineapple

Serve

arrowroot.

with

return

add

fire

plum

milk,

1 cup

the

beat

with

pudding

add

r^et

the

add

ready

to

If it is to

used

be

the

in

point;
add

from

When

sugar,

pour

let it

eggs,
wire

whip

vanilla.

"^ teaspoon
the

scalded

only slightly thicken;

it

light and

flavor

to

with

thicken

puddings.

them

over

make

to

brandy

or

and

remove;
When

foamy.

Almonds

it

milk;

chopped

SAUCE

of

cream

to

let boil 5 minutes.

chocolate

unsweetened

of

pan

hot

until

water

of milk.
in

place of milk

the

cream.

or

SAUCE
1

wine,

lemon;
out

the

let it

hot

let

it

again

to

and

lemon

peel ;
the

cover

add

sugar

the

come

almonds,

to

come

and

water,

orange

lemon

and

orange

cup

shredded

tablespoon

serve

in

water

use

take

candied

of

ounces

or

)4

and

and

saucepan

it stand

Let

white

cup

raisins,

ready

in

water

slowly into

fire;

finely shredded

half-hour.

-with

the

seedless

cup

tablespoons
cream;

and

batter

or

SAUCE

BISCHOFF

orange

an

remove

of
a

of

zest

coarse^

boiling- point and

sweeten

CUSTARD

for ice cream,

saucepan

or

of pur^e.

cup

fine;

CHOCOLATE

cup

16.
Put

of vanilla.

add

then

the

to

come

to

canned)

rum

stir it

teaspoon

serve;

through

SAUCE

but

of sugar

cool, then

hyrup

melted;

each

cup

let it

colander

puddiugs.

15.
Put

to

sugar

cook

to

it for hot

improve

hot,

or

BOILED

and

flavoring and
with

served

yolks

the

to

the

fine

the

press

excellent

make

apricots

it

fritters,corn-starch, rice,

of 2 eggs,

Beat

and

teaspoon

one

(fresh

14.
Tolks

SAUCES

PINEAPPLE

IS.

Chop

and
if

22"

FRUIT

peaches

'rnit

Uie

Mash

sweeten

OF

PUREE

12.

SAUCES

boilingand

peel

and
and

spoon
table-

let stand

boiling-point.

Serve

puddings.

cabinet

RICHELIEU

17.
Put
it

boil

and

minutes

cook

"klrsch
into

and

small

one

until

of sugar

cup
;

add

one

clear; then

add

pieces.

inta

teaspoon
remove

tablespoons

SAUCE
with

saucepan
of

from

arrowroot

fire.

of shredded

one

cup

moistened

Flavor
almonds

with
and

of

boiling water;
with
one

candied

little

let

water,

tablespoon
cherries

of
cut

228

THE

ANGLO-OHINESE

LEMON.

18.
Two
1

tablespoons-, butter,

tableapooii flour"

boiling

the

of sugar

tablespoona
cook

the

to

between

little

little

lemon-juice
jelly

currant

candied

peel;

kirsch

or

be

can

of

l^jnoni }$ cap

stiff froth.

very

add

into

take

the

This

20.

HARD

SAUCE

cup

of butter

is

let

excessive

eggs,

the
the

heat

fire

and

sweetness;

or

shredded

and

souffles

for

sauce

it

ball

whipped'

it from

good

many

and

where

orange-peel

grated

also

as

roll into

minute

Remove

away

water

the

onto

fire for

Take

it will

water

meringue.'
to

little

slowly

the

over

used,

at

syrup

once.

it

serve

hot
it

Italian

is called

to

dropped

beat

idud

light,

\'"i7

SAUCE

egg-whites;

are

Turn

together unfrl

.hall hour.

one

eggs

this

then

time;

or

when

that

so

This

there

fingers.

all the

is nooderate.
a

ot

as

ball^ or

the

beating

add

whites

iwater

MERINGUE

19.

Whip

creamed

sugar

separately^ juice and

boiling

over

BOOK

SAUCR

I cufK

2 efi^gs beaten

Stir

wttter.

GOQK

or

light puddings.

together

Beat

white

very
this

depends

before

willi

being

its

yolk of

and

butter

flavor

upon

it the

with

the

after

light;

and

sauce

beating

}^

an

1 cup

powdered

cream

well.

water,

Add
if wanted

of

yolk
very

Beat
when

very

Boil
level

cup

and

caps

teaspoons
or

six
of

add

butter

to

in the

grate

sugar

then

add

pistachio

drop

be

varied
of

ice to harden

on

ar^
of

an
a

by
egg

little

of

or

cup

of
cut

tablespoon

boilini^

brandy,

tablespoons

and

No.

beat

in

eggs,

beaten

cups

sugar,

dry.

and

Dispose

it

PLUM

FOR

with

nuts,

two

over

mixed
cup

in

PUDDING

one

nutmeg

and

egg,

an

gradually

cream;

crMim.

PLUM

FOR

whites

of

size

whipped

SAUCE

LIQUID
of

the

nutmeg,

little

of arrowroot,

minutes,
blanched

butter

little

No.

SAUCE

SAUCE

light beat

flat dish

hi cnp

they
success

white

whipped

the

The

It may

time.

it stand

Let

until

sugar

brandy.

or

long

adding

or

egg,

and

egg

HARD

23.

five

beaten

of

cup

one

vanilla, wine,

HARD

sugar,

one

rich

22.

serving.

21.

on

and

beaten.

are

sugar

No.

PUDDING

of water
a

little cold

candied

oi; 8

water,

cherries,

in qnnrters.

minnieB;

cut

Flavor..

and
ia

stir In

let simmftr

halve%

axul

XV

Chapteb

AND

PIES

DIRECTIONS

GENERAL
The
hot

positively
ice

for

after

place
before
is

essential.

on

it

paste

if

have

will
than

the

window

or

cold

during

the

kitchen

in

whole

of

time

but

this
The

in

the

it.

will

dry

If there
stand
the

keep

to

Use

not

paste,

necessary

just

just baked.

is

preparing

ia

moments

mixing

it

and

paste

days

few

when

when

for

paste

several

for

as

air,

of

for

oven

in

on,

cold

avoided.

and

the

work

to

current

be

crispness

same

it

roll

to

baked,

in

have

is to

should

is

it

placed

the

Paste

slab

day

before

and

open

an

damp

two

or

marble

warm,

baked,

colder

room

by

day

is

serving,

no

it

have

to

Puff

making

in

sacceBS

well

is

It

oven.

keep

of

secret

PASTE

PUFF

if

floar

pastry

convenient.
PUFP.PASTE

1.

3^
of

pound

salt, Ji

it

little

2nd.

flour
in

poor
make

in

the

butter
rolled.

prevented
side
narrow

then
it

together

salt

dusting

place

into

teaspo"m

it with

work
in

it

flat

knead

and

cake,

hand

the

and

napkin

square

as

place

it

well

flour,

and

water

it
it

place

on

the

use

the

becomes

it

that

minutes,

at

as

all

in

until

to

water

given,

Gather

15

and

center,

le

dough
for

reserve

enough,

cannot

bread
ice

slab;

in

others.

at

would

marble

or

Moke

of

than

you

and

napkin,

the

amount

more

paste

bonrd

slab.
in

exact

absorbs

on

the

Work

it may

cold.

cold

butter

sides

and

then

the

is

completely

This
the

and

paste
with

strip, keeping

in

the

ends,

it

rolled

even

the

center,

and

fold

cannot

evenly

rolling-pin
as

Roll

guarded

absolutely
is

flour.

keeping
and

incased,
be

must

with

lightly

slab

the
the

down,

and

ice-water,

Pat

place

if

of

flexible;

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Sprinkle

the

from

bowl

water.

the

it

flour, ^

of

cups

use.

flour

work

piece;

square

long,

the

thoroughly
3rd.

folded

of

the

Roll

become

in

for

used

paste.

and

smooth.

be

and

be

part

times

crumbs,

when

flour

smooth

certain

BO

to

or

water.

moisture.

rendy

}^ pound

butter,

and

it from

to

first

butter

the

Sift

little

the

until

ice

ice-

smooth

free

to

the

on

of

becomes

of

cup

cup

Put

1st.
until

to

or

as

roll

and
it

possible.

the

cold
the

shape

against
folded

lightly
Fold

paste

through
at

all

from

away
it

over,

folding
folds

the

and

times,

properly.

it,

over

and

square,

escape

into

paste

can

the

Turn
you

making

into

th^ee

FIBS

layers of paste.

even

9trip again, and

which

18

fold

many

pans

signs of softening,

which

should

ice, and

be

in

rolling the paste

to

roll

mnst

layem

will

break

the

be

BO

which

lightly and
give
as

edges gently with

roll in

to

as

not, it sticks, and

six

cut

it into

thirty minutes

the

as

bottom

The
the

on

paste

should

ice at

once.

oven.

slip

on

bands,

the

the

slab.

it has

had

for

twenty

together

put

for

crust

top

or

ing
fold-

turn

on

ice

to

rolling is
each

When
the

the

not

as

air,and

trimmii^,

The

for tart

so

After

in the

that

so

The

paste.

place again

the

crust

shut

paste
other

two

you,

rolling the paste.

rolling-pinto

it in

the

each

l^e

thirty minutes.

to

from

away
to

folded

six tums^

between

keep the edges even,

lightness

forms,

putting

good

twenty

always

and

had

turns, wrap

placed

well

put

two

there

the

be

must

roll the

lightness. After

be

to

direction.

desired

before

rolled,make

the

different

If it does
turns

let it remain

by lightly pounding

the

press

paste

and

even,

air-bubbles

easier

made

used

pan,

it its greatest
after eadi

place

then

tnrn";

one

repeated until it has

give

to

otherwise

cracked

care

and

receive

it in

be

must

containing

Great

to

"giving it

This

it should

PASTE

and

napkin,

is called

before.

as

as

if it shows

tm*n,
in

as

This

TUFF

AIST)

mlnoe

pies.
The

be

before

it

oven

rise

lay

baking

must

paper

scorch

recipe

with

begins

to

the

shelf

on

the

for

in

the

few

to

six

p"t^

puff-paste
with

circles

into

the

shells

half

From

Moisten
Brush

rings.

hot

in

for 20

oven

tin,

separate

from

the
small

the
cases

center
are

circle, and

of

top

with

edges.)

minntes.

as

they

If

the

remove

tor
with

puff"paste

tHe' under
any

into

the

preserves,

or

with

the

paste

rings

After

crust.

the

the

they

basin

in

given

side

circles,

of
this

as

much

cut

When

paste.
from

}i inch

the

evenly.

one

inch

and

the

bake
on

pick

out

after

covers

and

egg

center

baked

in
the

them

the

thick,

baked

rise

on

pieces for

it

should

hour, then

when

time;

paste

place

small

the

not

glaze them,

from

cut

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cutter

and

ice for

circles

small

Use

to

the

on

it will

with

(This is

thickness;

diameter.

in

center

them

paste.

uncooked

first

not, however,

amount

J^ inch

to

one

whole

egg.

a.
Gut

in

the

through

and

oven

case.

inches

on

preferred, roll the

half-way

may

for the

place

and

once,

The

turns

2^

require

uncooked

any

cutter

Place

not

at

door

It must

hot.

very

paste

of the

the

open

The

SHELLS

had

Bake

do

one

hole

edges

filled.
cut

cutter

cut

not

rolling.
the

so

bottom

vol-an-vent

if it sticks

the

the

oven

FAnt

the

over

touch

not

must

for

cut,

Do

draughts

or

plain

the

on

the

as

bottom,

the

temperature.

has

or

circles

the

diameter.

when

icy-cold

be

which

fiuted

the

open

2.
Roll

put

a.matter

at

it

minutes.

have

lower

to

oven

about

makes

heat

greatest

if it scorches

paste, and

important

as

therefore

brown;

It is essential

the

ice*water

puff-paste is

hot,

very

minutes.

five

of

with

lift off the

the
inner

interior.

TARTLETS
same

as

are

baked

apple pur^e

p"t^

shells.

Use

fill the

center

with

lor

covered

with

apricot Jam.

tart

paste

pineapple^

Take
break

egg

and

not

enough

an

it" but

with

the

water,

over

the

pastry, using
This

sugar.

will

When

to

white
a

brush

.a

brown

froth.

it

alone

will

and

give it color.

surface

other

Firsf

1st.

and

materials,
is

uaed^

crust

if too

should

be

Next

not

out

run

eago^

the

over

6th.

The

before

the
half

will

you

apnnkle

are

of

white

butter

good

shortening
tough.

having
it will

it

be

wet;

pie

light and

of

powder,

baking

pie.
put

juice cooks

up

cover

does

it, and

through

of

made

tiny funnel

fruit

the

over

it absorbs

on;

them

weak

very

tablespoon of

one

the

liquid, and

bits of butter

instead

tea

of the

top

on

of

plain

slight grating of nutmeg,

other

way.

raisins

are

the

over

delidous

of

in, instead

seeded

or

makes

great

then

crust,

pour

in

applet
water,

then

addition
the

on

the

to

the

lower
over

; pour

then
upper

cocoanut

cocoanut

thin

crust,

pies;

mixture;

flavor.

and

it will

lower
not

crust

get

so

of

rhubarb

wet

and

and

'^

berry

soggy,'* and

pies with
thus

be

unbeaten
much

more

digestible.

quart floor,

and

and

teaspoon

apple pie, put

make

it any

5.
1

much

hard

roll,then

to

}i

sprinkle

is put

cover

put

make

the

and

how

risk

on,

the

is to

you

and

sugar

Brush

of eggf

palatable

cup

of

cup

8th.

the

apples

never

they impart

be

than

for each

pies with

idea

time

Seedless

7th.

will

have

must

one

oven.

good

next

coating of brown
and

top of

the

rich.

pie quite

apples

flour

the

opening;

or

before

crust, add

to

the

pie

Another

manioca,

or

crust

the

in

pastry.
brush

browns.

fruit

baking

writing paper

5th.

the

of sugar

matter

no

really difficult

make

you

crust
rather

spoonful

it is

it also

time

Before

4th.
white

and

the

added,

the

by

dry that

so

tablespoon

one

in

water

is

little

very

them.

pie making,

in

judiciously

them

moisture

baked,

3rd.
and

manipulate

Pat

successful

be

lightly

KNOWING

WORTH

KINKLETS

all, to

much

2nd.

flaky when

of

it

PIES

AMERICAN

PIE

the

to

baking

it before

on

it with

to

be used

may

Brush

together,

stuck

be

to

dust

enough

egg

yolk alone

The

not

polished

are

the

beat

quill-feather,and

or

lay the

and

water,

water, and

of

make

layers of pastry

two

with

one

give

PASTRY

tablespoon

one

the

but

GLAZE

TO

4.

BOOK

COOK

ANQLO-CHINESE

THE

SaO

^Ard

or

1 cup

PLAIN

butter,

cottolene.

PASTRY
1 cup

FOR
cold

PIES

water, 1 teaflpoon salt, or

use

AND

PIES

PUFF

PASTE

231
.

qnantity

Thie

The

-good pastry.
alone

butter

Sift

that

is, after

paste

is wanted

rolled;

fold

icebox

for

salt

hour

butter

the

tin.

the

once,

the

flavor

Cottolene
is

makes
where

better
the

upon

soak

not

several

Roll

the

sides

it

fold

it together

to

of

amount

cool

it

make

it; this gives three

several

6.

PASTRY

at

time,

roll

and

the
and

paste
In

it twice
If the

it in the

put

pastry

used

little

as

should

when

paste

making

place, but

thing
everyas

sible.
pos-

rolled

be

thick, and

inch

paste

fit it into

in

lay

bottom

around

the

top of the

slits in the

edge; moisten
white

strip of pastry

top

of

to

crust

so

egg,

the

so

as

it

so

the

with

cover

Trim

edge.

the

little

as

filling,and

the

in

it

press

with

crust
Pnt

heavy.

little larger

it,letting it shrink

on

place, and

layers around

Cut

board.

crust.

the

the

little

over

hands

the

the

roll it again.

and

butter
the

for

board,

it covered.

in

the

Moisten

lightly together.

water

flour; place the paste

of

top

in and

the

onto

Fold

strip of paste, and

the

the

turn

light, and

days

"

Add

times.

form

and

with

of pastry.

to

flour.

little flour

crust, ,put bits of

top

pan

narrow

Brush

sheet

them

pies.

depends

pastry

usin^r, keeping

dry

Lift it from

will adhere

out

Together.

Dust

stick.

filling will

knife;

several

keep
not

Pie

Cut

possible.

the

the

the

before

will

put

for

into

cold, the handling

it will

To

another

of

foar

but

together, reserving

roll it again

be

so

will

flour

richer

an

all it will.

it

or

mixed,

richness

it is rolled

Pastes

than

and
the

out

and

should

napkin,

be

may

The

it in lightly with

mix

and

the

knife,

three

used.

shurteniug

With

shortening

is used.

for

enough

i^ves

top crust
and

press

let the steam

escape

in cooking.

heaping

Mix
T.-ith
the
Roll

lard

and

butter

paste

like

up

Mix
little

in
a

One

water

on

pieces and

flour,

ice until

baking

powder,

cup

one

very

with

cold

in two

the

with

FOR

saltspoon

salt, one

cold, then

into

cut

and

roll

Fold

butter

and

over

lard
on

roll out.

plate.

PIE

heaping
flour.

the

in
the

fill the

to

ONE

chop
Put

out.

flour.
and

parts

PASTRY

flour
Boll

water.

sprinkle

Divide

PLAIN

salt

Mix

tablespoon
with

lard.

Place

just enough

ice

to roll.

8.

2
of 2

and

quite stifl*with

jelly roll.

cup

saltspoon salt, 1 saltspoon

powder

7.

the lard

PIE

mixed.

baking

the

knife.

flour,

cup

ONE

FOR

cups

eggs,

PASTRY

flour, Ji

water.

cup

FOR

TARTS

OR

batter, }i teaspoon

OPEN

PIES

salt,I tablespoon

sugar,

yolks

Sift
Mix

above.
not

the
in

very

and

small

it two

it in

put

three

or

for

the

any

dry

the

apricots
evenly

the

of

If

thickened
be

with
even

rows

or

stewed

to

each
and

the

with

together,

quarters

even

in the

circles
a

of

teaspoon

crust

berries

the

it crosses;

pit

juioe

no

of

juioe

let it cook

cook

to

It

let cool.

one

until

lie

the

until

arrowroot

nse

on

fruit

little

will

not

pits carefully,and

the

side

apple

For

up.

place

tarts,

sweetened

stew

them

in

tender.

Lay

them

overlapping

which

the

cat

water,

cup

and

in

of water
until

cook

clear;
With

cinnamon.

paste

or

Bake

egg.

When

cold

place

drop

the

over

strips of paste

with

were

berries, the fruit

brushed

place

apples

it

pour

in

of meringue

ples,
apmay

laid

are

long enough

fresh
on

berry
the

on

cmst?,

openings.

fruits

pies. Tart

rings

them

baking-sheet,

are

strips of paste.

where

canned

If

crast.

fruit should

the

fruit,and

placed in the tart; then

being

the

in the

until

and

nutmeg,

before

not

The

on

is

cnp

and

it,as

over

there

each

to

water,

remove

whole

To

tart

arrowroot,

sugar,

fruit and

piece of
the

paper.

represent the

to

fire;if

juice and

eighths;

or

added,

lemon-juice

or

the

cook

the

in

halves, lay them

in

one

add

the

used,

are

it, like lattice-work, and

across

or

it

bake

dry under

only long enough

the

it around

cherries

or

sprinkle with
be

Lay

add

not

oven

cook

fork.

oven.

plums

in

fruit, but

pour

the

little cold

in the

is used,

fruit

clear ; then

little

stewed

the
Place

in each

it boils

in

the

on

when

and

Cut

high iwisted

and

them

cut

let it shrink

beans, cornmeal,

up.

saucepan

dissolved

put in the

apples

the

into

it around

close

fruit

it
for

paste

filling,and

will insure

almond

blanched

fruit

canned

When
the

of

its form.

and

to

is

cover

tin.

with

egg,

other

rice,or

peel and

side

center

giving

peas,

with

the

to

places

edge

This

used,

be

Uie

Sweeten

pour

show

tender.

need

half

arrowroot

then

and

top

the

of

tart

the

of egg.

to

are

water.

teaspoon

cloth, or

pie-dish;

deep

several

the

remove

white

with

juice of the

cup

clear

with

on

rice, dried

with

tart

Brush

done

peaches

Place

paste which

Berry)

fold it under,

in

bottom

the

fill the

When

the

over

directed

as

gives enough

possible in fitting it

as

dish, and

convenient.

bottom

or

the

on

and

paper,

oven.

Brush

paste

material

moderate

little pressure

as

the

thin

it

make

it h\

This

Apple,

thick, lay it

inch

an

larger than

inch
Prick

over

Put

nse

of

paste

all it will, and

edge.

bntter

PIES

Plum,

(Apricot,

an

an

to

wrap

hour.

TART

9.

paste

water

times, then

ice-box

the

in the

Cat

pies.

tart

HoII

together.

sugar

yolkp, tlien enough

beaten

the

stiff; roll

close IJi
four

flour^ salty and

BOOK

COOK

ANGLO-CHINESE

THE

232

make

better
or

to

very
use

good

than

tin, before

pies.

One

can

of fruit will make

pie-tins, as the sides

lining them

with

are

pastry.

straiirht.

two

Place

Fill
an

top
out

AND

10.

PLAIN

it

rolling

slits

the

add

let

to

and

nutmeg,

sugar,

the

top

and

cook

way

eggs,

and

it into

the

2"^

To

pounds

IH

stoned

brandy,

the

the

The

will

of minoe
trace

with

over

it

for
a

few

the

ple?.
ap-

Apple

pies

burn.

milk,

teaspoon

pies

Pour
made

are

are

often

and

half

they

it

molasses,

is cold.

Squash

minutes.

flavor,although

cover

Press

one

of

mixture

seeds.

the

remove

tablespoon
the

and

part

not

of

cups

after

given

one,

beef

J^ pound

and

juice of

cup

molasses,

not

citron
1

thin

into

each

teaspoon
2

and

cups

fine,

very

cut

2 oranges

boiled

of

lemons,
3

sugar,

cups

knife

1)^ hours.

all the

It should

jar.

dry

stand

ingredients

several

days

and

before

time.
of

good

puff paste for the upper

edge having

lH

add

then

together;

made
the

minutes

half

peel shredded,

zest

earthen

an

be

or

apples chopped

currants,

salt,

fine,

lemon

grated

indefinite
be

No.

fine, 3 quarts

and

suet

in

an

pointed

Bake
slightly.
Bogar

and

should

meat

top

cider.

1 cup

Pack

keep

under

soft

it does

2
one

50

to

in

chopped

tablespoon

pies should

paste for the

40

cleaned

cinnamon,

meat

liquids.

nsingyand

that

last and

with

sugar.

tender; then

ginger,

same

beef

orange

sherry,

cup

Mix
then

top

PIES

add

MINCEMEAT

raisins, 2 cups

grated,

slowly

chopped

suet

cloves,allspice and

eggs

the

boiled

candied

cup

nntmegs

with

pies.

of lean

pounds

tongue,

few

being baked.

before

the

until

pulp

and

powdered

remove

care

well

them

SQUASH

using
of

and

mix

seasoned

steam

own

bake

are

pumpkin

when

pieces;

cups

not

12.

slices,1

the

hot, lift o"f carefully the

it with

OR

beaten

and

but

way,

ol

the

crust

open

Rame

quart

than

its

it is still

dust

dryness,

to

Add

sugar.

name

while

salt, butter, cinnamon,

an

in the

Cut

Brush

together,

it

folding

cooking.

with

by rolling

times.

three

or

least

at

cover

is done

This

bits of butter,
two

pie

apples, and

one.

while

steam

small

slowly in

it

colander.

of

it with

PUMPKIN
into

it almost

reduce

each

nnder

little butter,

better

pumpkin

Cut

through

the

the

make

to

to the

operation

and

crust,

are

11.

and

the
the

out

pie is baked, and

in this

Cover

than

again, repeating

Replace
seasoned

PIE

little water

paste, covering

same

the

When

crnst;

Add

little richer

paste

APPLE

of egt?.

yolk

beaten

9SS^

PASTS

apples sliced ttiin,rising enough

done.

is

of the

part

in

with

when

which

crust

and

pie

ft

thick

inch

FUFF

;FI"S

inches

thick.

simple

some

Glaze
before

three

the

layers
Paint

design
top

removing

on

directed.

as

the
it

cutting the

by sifting a
it from

the

very

oven.

egg

paste

little

tart

filling

The

with

crust

top

and

cru"t

and
very

powdered

234

MINCEMEAT

13.
Orated

rind

pulp only)^
3

sugar,

and

candied

ozs.

raiainsy K

together, put in large jar with

Will

keep for months.

14.

tablespoun

milk,

boiled

cups

melted

butter,

little salt.

of

cup

heaping tablespoons

white

sugar

the

flavor
with

with

starch

the

in

cook

pinch

filling with

little sugar,

spread

size
never

of

walnut,

CHOCOLATE

add

the

flour.

added

and

the

tablespoon

Cook

mixture

with

cover

in

Bake

rhubarb,

rhubarb

delicious
two

1 egg,

The

crusts

of

the
sugar

is

the

scarcely

Chop

flour

one

pieces;
and

resembles

1 cup

baked,

stiff

froth

light brown.

nice

bolter

milk,

sweet

(a pinch

eggs,

add

to

teaspoon

cherry

and

them

of the

discernible

of

salt,

salt

cup

of

yolk

of

to

and
not

to

into

pour

beaten

oven

rather

this

cracker
from

get

pie

too

crust

stiff to which

has

brown.

odd

chopped

cup

and

recipe.

butter

the

and
size

of

peeled
nut.
wal-

lemon.

PIE

}4

sugar,

Bake

butter

careful

PIE

CRANBERRY
and

Be

eggs

place in

from

1 rolled

stir in

chilled

following mixture

of vanilla.

pie.

dry,

slightly

whites

of cranberries

cup

until
is

is made

pie

18.

small

stir

thick.

RHUBARB

of sugar,

1 cup

result

together

flour

17.
A

two

to
a

beaten

ready

crust

to get

No.

of

flour, yolks

slowly.

milk

When

baked,

previously
been

chocolate

sugar,

then

much

tablespoon

well

eggs

of

pint

on

pour

beaten

grated chocolate,

tablespoons

pastry

oven

PIE

used.

grated chocolate

water,

whites

in

pie, set

2 caps

of

nice

three

molasses,

be

may

tablespoons

yolks

Have

the

the

over

lasL

anything).

hurts
Mix

eggB,

sugar,

cup

salt.

in

brandy

cinnamon,

vanilla

little cold

yery

have

vanilla,

16.

}i

of

the

all

Stir

tablespoons

No.

cornstarch,
a

and

2 Ibo. moist

marmelade.

teaspoon

and

boiler; have

double

ginger,

PIE

with

moistened

chopped,

Put

sugar,

ginger, nutmeg

Three

boiling water,
into

cup

CHOCOLATE

15.

3 eggs,

(bake

PIE

tablespoon

Instead

fitting lid.

close

SQUASH

squash,

large apples

tablespoons

brandy,

1 llx suet

lb. currants,

peel, 1 teacup

well

Two

No.

jnioe of 3 large lemons,

1 lb. stoned

BOOK

COOK

ANGLO-CHINESE

THE

with

of seeded

cup

)4
an

cup

of

upper

raisins

water,
aud

under

together

into

tablespoon
crjjst

of

This

236

ANGLO-CHDraSE

THE

One

table8i)oon

sugar,

double

until

White

first then

crust

or

When

yolks

of

eggs,

3 tablespoons

of

add

filling,then

rich

crust

in

nearly

done

put

1 cup

of

yolk

and

egg

eggs

'removing

to

the

cream,

from

the

It may

be

thick

Sift

1 cup

flour

together;

the

this

cake

mixture

just

before

and

as

sugar,

Cook

in

stand

boiled

or

vanilla^

inches

boiler, when

minutes

deep.

hot

add

tablespoons

at

Beat
time

sngar,

minutes.

or

the

without

longer.
of the

meringue

1^

spoonful

PIE

CREAM

whites

of

egg?,

and

layers, and

icing,

of

layer

the
of

them

place between
whipped

yolks and

sugar

the

Bake

cakes

eggs.

when

top

piece

filling made

cream

cold, and

the

Have

cream.

the

flour.

cup

whites

whipped

between

use

or

1
beat

together;

lastly the

thick

No.

baking-powder,

teaspoon

two
a

drops

lightly.

and

for

crust

baking-powder

and

in

lightly

the

few

cocoanut.

flour

serving,
a

crost.

double

in

by adding

richer

sugar,

the

with

pie

vanilla.

brown

stiff,2 heaping

stir
to

and

in diameter

very

add
Let

sugar

add

covered

for

aa

rounding

tablespoons

sugar,

No.

cream

and

taste

now

made

7 inches

tin

27.

eggs,

in,

teaspoon

meringue

PIE

beaten

oven.

little pulverized

eggs,

CREAM

3 whites

little vanilla, nutmeg

into

cream,

butter

rounding

26.

Bake

tbe

Cat

1 egg.

powder,

baking

thick.

Meringne.
Bake

flour,

tablespoon

boiler

milk

caps

PIE

flour^ }i saltspoon

butter^

cup

Filling, l^i
rounding

sifted

cup

BOOK

CREAM

GERMAN

26.

CrmL

COOK

follows:

2}i cups

milky

milk;

turn

FILLING

FOR

CREAM

flour, ^

tablespoons

1 egg,

sugar,

cup

teaspoon

vanilla.
Scald
the

the

moistened

flour

Let

thickened.
if

cream

with

it

large apples,

^apples down
to

sauce

beaten

milk,

adding

it

to

it to

return

egg;

and

the

the

cake.

sugar,

Serve

the

and

fire; add
stir

with

until

whipped

desired.

when

to

sauce

1 small

and

cool, then

APPLE

FRENCH

28.

Sax

little

before

cool

the

it onto

add
add

sugar,

cup

the
the

sugar,

PIE

eggs,'l teaspoon
beat

vanilla, beat

the

vanilla.

yolks of the eggs

all well

together

and

Stew
and
bake

the
add
ou

PIES

When

crust

one

in

slow

very

the

add

pnlTerixed

tablespoons

done

AND

PUFF

whites

and

SCOTCH

teaspoons

spread

nicely,

apples

are

1}(

powder,
and

tender;

and

apples

batter:

baking

butter

enough

elioe

following

the

with

nutmeg

In

over

turn

out,

for

salt

of

amount

and

eggs

with

froth

brown

and

way

and

milk.

with

top

No.

eggs

and

of

fire.
Baka

grated
in

the
of

amount

add

filling.
the

yolks

the

same

nutmeg,
beaten

in

has

it

until

following

the

quickly
which

cream

and

separately,

Stir

1)4

make

to

cream"

the

prepare

cover

butter,

generous

PIE

crust.

whipped

sweetened

from

pie

add

Beat

andi

milk

brown

with

sugar

the

rich

and

plate,

sweet

Serve

paste

remove

into

once

the

cover

of

tablespoons

nutmeg

as

puff

nice

pint

Bake
sweeten,

pie.

pie

melted

enough

apples.
down,

deep

tablespoons

with

CUSTARD

at

pour

and

cool

heat

with

cups

apple

any

fill

flour,

crust

with

plate

boiler
milk

hot

the

to

stiff

ornamental

any

nearly

to

the

turn

as

pie

double

to

PIE

moisten

salt,

90.

Line

whipped

eggs

in

top

237

oven.

29..
Pare*

the

of

the

to

sugar

PASTE

been

of

whites

hot

Let

oven.

and

sweetened

flavored.

CUSTARD

81.

Line
the

that
nntil

plate

custard

well

with

may

sprinkled,

beat

of

well

eggs

of

walnut,

before
sweeten

brown.

cuv"
1

cup

putting
for

milk,

sugar.
in

and

frosting,

the

cup

brim

extra

an

plate.

with

Grate
of

nutmeg

sugar

the

round

the

over

and

add

top

so

bottom

pint

milk.

oven"

COCOANUT

32.

One

No.

pinching

crust,

depth

the
4

moderate

in

Bake

good

be

PIE

cup
Save

bake

spread

cocoanut,
2

whites

with

over

PIE

for

one

pie

frosting,

crust.

after

fine,

rolled

crackers

Beat

baked,

beat
2

and

butter
whites
set

eggs^
and

butter

sugar

thoroughly
in

oven

until

size
well
and

light

XVI

Chapter

CAKE

The
is

Baklnff

the

right,

have

difficult

most

been

part

of

cake-making

failure,

be

will

cake

DIRECTIONS

GENERAL

1.

is

the

the

carefully

how

matter

no

Unless

baking.

oven

it

may

mixed.

RULES

everything

Have
Have

the

weights

Have

the

fire

Do

mix

not

in

For

this

on

cake.

the

of

success

the

of

heat

the

and

the

cake

If

it

is

the

sift

with

it

the

flour.

spoon.

the

with

pans

add

and

flour,

add

layers,

it

paper.

the

thing.

last

is

mixture

the

while

it

tins.
of

teaspoon

quarter

is

crust

sugary

in.

go

blackens.

line

in
in

it to

separately.

eggs

butter

to

it

is used,

wooden

the

as

better
roll

wanted

is

into

one

lard,

with

for

ready

it.
tartar

with
of

is entirely

oven

of

whites

used,

fruit

poured

SuTary

and

is

the

cream

bowl

cakes

the

Add

salt

wanted,

to

all

cakes.
the

sprinkle

with

top

before

sugar

is baked.

cake

If

the

If

it

cake

cracks

rises

in

as

open

crucklnff
Uneven

for

baking,

the

through

measuring
or

tins

fruit

If

the

last

until

before

yolks

some

When

of

an

the

Grense

Causa

cake

earthen

the

Beat

crust

the

mix

to

exact.

measures

below^,

baking-powder

Mix

being

the

flour

the

Sift
If

Salt

(see

beginning

depends.

mostly

Fruit

and
it will

so

right

jnst

oven

Plr"

before

ready

in

cone

the

it rises,

much

too

center,

the

makes

them

has

flour
is

oven

too

hot.

risins:

Beating

and

eggs

butter

light,

used.

been

flour

beating

it

makes

Beatluff

tough

white

the
the

rule

add

to

whipped

it last.

whites

are

added

do

not

stir, but

little

higher

turn

or

fold

them

of

in

enr

Pans,

; hence

When

Adding

lightly,
In

how

so

as

not

filling the

break

to

pans

let

the
the

air-cells.
mixture

be

the

on

sides

than

filled

in
Stida

the

middle.
When

and

molasses

is used,

baking-powder

(also

baking
powder

be

omitted,

and

soda

alone

used

for

raising

the

cake.

cream

of

tartar)

must

MarslinialloK

Cake.

THE

-"bilC

4P

"

"

"

"

NEW

YORK

LIBRARY

"

"

S39.

OAEE

Otie
"f

of tartar

cream

with

mixed

HOW

Place

yolk gets In.

whites
few

Add

with

with

sagar

motion

add

silver

or

this

it at

with

not

It will

and

cold.

Pat

beat

them

the

eqaivftient*

bat

in

WhitM

the

whip

yery

earthen

an

If

color.

lemon

whole

the

stir until

flat

take

yolks

until

the

particle of

held

daisy beater

spoon

and

time,

that

stiff;dry froth.

fresh

are

eggs

carefal

dish, being

to

teaspoonfnl

one

EGGS

BEAT

of salt, and

wooden

flat

pinch

if the

ia used

on

npward

an

minates

bowl; and

whites

the

TO

of

of soda.

teaspoonfal

half

one

eqaivalent

is the

baking-powder

of

teaspoonfal

Yolks

light and

becomes

creamy.

HOW

the

Turn
for

circle

mark;

fold

Grease

the

tin

Cut

it aroand

the

the

the

and

paper,

rising above

side

bottom

bottom.

the

flt it

with
the

them

will

used

rub

completely
the

against

lightly coated

circalar

doubles

that

paper

the

grease
the

to

leaving

pan,

table.

with

GREASE

brash

small

for

cloth

or

paper

flour

the

down

places
the

away

Inside

TO

with

and

pan,
be

to

cut

and

paper,

over.

of

Inch

an

paper

edge.

the

Warm

flat tins

it the

over

in several

and

neatly

PAPER

WITH

lay

up,
paper

pan,

HOW

For

TINS

LINE

TO

and

dry,

cover

them;
the

All

This

spread

them

sprinkle
then

turn

flour

superfluous
will

give

TO

BAKE

clean

the

evenly

cakes; brush

them

flour.

PANS

lard

cottolene.

or

oil; then

lightly with
with

flour.

over

the

will

them

Jar

tinS; and

to the

tim

so

strike
the

fall, leaving

surface

Ptonrlnr

bottom

tins
of the

cake.

HOW

The

then

for

required

evenly;

and

be

because

the

oven

has

time

had

hotter

on

to

is too

side

one

or

jarring

to

falL

open

fifteen

the

Do

and

minutes

hot,

and

the

but

it

the

open

in

it rises

other, in
be

must

the

before

be

has

crust

oven

air-cells

it

case

with

for

the

fixed

are

the

on

It
in

cone

the

should

greatest

is almost

first five

cake

heat

rise

center

it ia

edges

before

the

or

Moving

care.

minute?;

it

is

oven

turned

sure

Rising

the

should

the

be

can

should
half

one

side, showing

one

which

oven

formed.
a

formed

on

done

door

in the

will

the

crust, the

been

it rises

crust

When

that

first,so

at

forming
has

dake

light

top.

Sometimes

than

cake

not

shut

on

before

the

when

baking

rise.

rise

can

that

smooth

interposed;

screen

and

so

hot

only moderately

be

through,

increased;

be

time

should

oven

heated

get

CAKE

to

it

cause

and

then

takes

from

it
to

very
an

hour

gently,
to

so

as

not

to

bake, according

jar the
to

Cake

cake.

its kind

and

thickness.

Tim*

S40

hotter
it

is needed

oven

ehrinka

straw

from
into

run

before

piece
th"

for
ovta

yellow

cool.; if dark

it should

end

dark

be

for

the

Beat

yolks till thick

flavoring (grated rind

then

the

beat

halt' of

in

flour.

In

beaten

into

in

such

avoided.
the

pan

insure

to

the

(If only

sugar.

until

all

the

the

is too

the

whites

tiling.

of

the

eggs
the

few

mix

it,

then

the

minutes

and

pans,

to

and

be

must

ready for
necessary

eggs

remedied

be

the
the

butter,

add

it to

to

is

alternately,

flour
into

once

and

yolks and

fold

then

grain;

used,

stir
half

butter
the

flour

and

it at

put

and
beat

creamed

give it flne

to

sugar,

the

milk

If fruit

lightly.

air

mixture

when

may

with

yolks

melt

is used

batter

it into

Turn

beaten

the

the

Stirring

Add

smooth.

sugar

the

upon

BUTTER

WITH

to

tlie

of whites.

yolks than

of

handle

folding, and

this

of

half

entirely

down.

dry;

cake

flavoring, and

the

broken

fold

sugar;

other

to

sugar;

juice, if used,

long beating of the

light and

much

Add

eggs.

The

MADE

it is

until

Beat

in.

are

whipped

last

CAKE

little butter

add

Next

sugar.)

in

butter

yolks of the

the

air cells be

number

greater

It there

creamy.

with

cakes,

the

yolks and
the

exercised

be

sponge

the

and

entirely by beating and

renders
a

into

whites

in

beat

lemon

lightness depends

delicate, flufly mass.

by using

Rub

light

be

rolled

thin

rich

it is too

it should

and

and

lemou)

the

must

care

of the

is mixed

of
the

proper

MIXING

until

half

great

none

light cake

extent

some

e^^s,

cake

be

is

paper

CAKE

or

orange

an

other

and

that

The
will

in

light yellow,

light-colored;gradually

and

of

cake

sponge

the

SPONGE

dry; fold }i the whites

flour^ the

manner

till

whites

the

tin,

brown.
MIXING

add

the

buttercakes,

or

the

carefully.
Pat

five minutes

gingerbreads

For

is done

in

minutes

cake

if

broom

cake

recommended.

sponge-cake;

pound

For

minutes.

five

of

the

few

when

or

sure

the

is

oven

end

right

hot.

too

of

the
the

at

is

oven

brown^

the

at

If

it stand

handle

Always

for

Be

when

done

It is

one.

noise;

smooth.

Let

oven.

thick

singing

no

and

easily.

test

paper.
the

color,

yellow

the

out

come

white

makes
clean

out

for

than

cake

and

pan,

comes

following

of

thin

it from

then

The

Tests

it

removing

it will

and

for

the

BOOK

COOK

ANGLO-CHINBSE

THE

and

add

it

moderate

oven.

Beat
sugar

with

and

3 eggs

}i

cup

}i teaspoon

without
of milk,

powder,

3 cups

juice and

separating

sugar,

CAKE
the

alternately,with

of salt and

3.
6 eggs,

SPONGE

QUICK

2.

2 level

No.
and

whites

teaspoons

of

CAKE

No.

4 cups

flour, 1 cup

cold

of 1

lemon,

beat

in

1}^ cup

floar" sifted

sifted

baking

SPONGE

grated rind

yolks ;

of

2 cups

1
of

again

powder.

water,

teaspoon

salt.

teaspoons

baking

242

THE

level

Bake

extract.

frosting

Any

powder,

baking

teaspoons

almond

ANGLO-CHINESE

the

bat

chocolate

2 cups

until

the

add

beat

granulated

dropped

syrup

length;
and

of

ounces

of

smooth

and

until

from

and

whites

egg

center

layers

in

or

frosting is the

teaspoon
or

sbeeU

best.

FROSTING

CHOCOLATE

Boil

in

tube

BOOK

the

of

rest

with

pan

used

be

may

in

COOK

and

sugar

the

end

of

of

cup

spins

spoon

and

grated chocolate

without

water^
a

of vanilla

teaspoon

stirringy
2 inches

thread

in

extract

thick.
"

ANGEL

9.

The

materials

flour, yi teaspoon
until

foamy.

beat

in

should

the

of

little

for

tube

surface
Cake

Angel

Sift
of

together,

baking

butter

two

beat

whites

Boiled

frosting

and

to

be

The

cake

the

be

to

about

than

be

placed

and

of

with

of

almond

between

the

by

flour

dry;

good

When
The

color.

straw

of

sifted

layers

and

2 level

the

top.

cake

and

over

teaspoons

milk

to

Lastly, add
in

Bake

and

of

flour.

extract.

of sngar.

in 2 cnps

}i cup

add

or

the

the

layers.

CAKE

POLONAISE

any

oven

cake.

dponge

beat

gradually

cups

The

an

CAKE

6 eggs

in

cakes.

other

for

vanilla,

Bake

minutes.

delicate

whites

the

add

flour.

the
50

of sifted

3 cups

CHARLOTTE

made

of

be

in

sifted

the

Beat

dry;

yellow

for

used

cream

whites

teaspoon

II.

center,

WHITE

times,

alternately,

sugar,

beaten

not

three

or

powder;

and

must

until

fold

should

cake

to

beat

and

sugar

vanilla.

and

heat

whites,

egg

teaspoon

cut

the

the

of butter

cup

each

and

DELICATE

10.

Beat

then

stronger
of

tartar

in

CAKE

cup

and

of

gradually,
a

are

tartar

cream

with

outer

used

pans

the

sugar
pan,

be

baked

of

cream

Add

the

unbuttered

required

FOOD

recipe for white

baked

in

layer tins.

FILUNG
Yolks

spoons),

sherry.

cat

into
into

Spread

l}i pints of milk,

of sifted

1 spoon

Boil
citron

of 3 eggs,

thick

very

flour

(large

castard* and

small

thickly

pieces, and

between

the

heaping

iron

to

this

spoons

of sugar

(large iron

spoon).
when

1 lb. ol

cold

blanched

layers of cake.

add

fiotm

almonds

pound
and

of

)i cop

CAKE

LATER

12.

Genoese

Bake
in

round

of them

with

layers)
two

CAKES:

and

sagar

cake

sponge

the

the

flavored

pile one
with

top

well

tablespoon

thickened;

flavoring is required,
4

and

oimoes

add

with

it to

of sugar

with

mixed
Note.

filling is put in, gives

dilute

delicious

figs,1
3i
4

of

cup

the

whites

J^ cup

of water

until

onto

the

juice of

one

stiffened

enough

walnut

of 2 eggs

to

it threads.

"Itemately, }i
teaspoons
Bake

chocolate

milk

cup

baking

in two

of batter

to

the

Pour

layers.

frosting.

Put

the

Decorate

made

the

cup

the

chopped

cup

slowly

together

lemon

teaspoon

No.

in

juice and

boiling

cakes

Boil

until

it is

of

cups

in

cold

with

sugar

fine

very

the

Add

without

LATER

1J4

sugar

time.

stream

and

grated rind
and

the

cup

sugar,

sugar

is

running.

CAKE

Best)

gradually

cupe

sifted

beat

in

halves

of

beat

fiour,
the

layers together and

with

by using K
stewed

add

beat

cream;
8

add

layer before

each

on

sugar,

all the

to

Lastly,

powder.

be

stiff froth.

WHITE

and

Then

(The
}i cup

No.

can

and

meats.

continue

13.

Beat

or

flavor.)

better

FILLING

place between

to

thickened.

thinly

tablespoons

perfectly soft
black

and

orange

cofiee

If

cool.

milk

tablespoons

much

whites, beating hard

whipped

the

over

stir until

and

ORANGE
Beat

stir

chocolate^ melt

If

No.

FILLING

raisins, four

chopped

and

let

and

heaping

sugar,

boiling milk,

}i milk.

kind, spread

any

layer cake

any

until

water

tablespoons

with

fillingfor layer cakes

chopped

cup

sharp

confectioner's

of

cup

flavoring

and

egg,

FRUIT
A

^i

FILLING

well-beaten

(Tart jelly of

"

edges with

custard.

the

chocolate;

ounces

spread

baked

eggs,

of

the

CHOCOLATE
3Ielt

cups

coffee

yi black

use

add

remove,

the

icing made

No.

of

yolks

dilute

cornstarch;

untU

fire

FILLING

the

together

when

give three

filling.

the

as

same

Trim

royal

will

recipe

cake;

each

for

soft

(half the

the other.

on

CREAM
Beat

Ko"

lajer tins, using three

fillingand

COFFEE^EIC

VANILLA,

CHOCOLATE;

or

Cover

knife, evenly.

S43

in

sifted

whites

of

cover

the

English

walnnta

again
3

with

eggs,

top

and

then,
3

beaten
sides

level

dry.
with

THE

M4

ANGLOCHI5ZSE

14.

Beftt

granalaUd

fina

roaadiog
with

and

of

layers

(8 bjr
the

of

cope

Add

the

icing

Boil
it

of

2 caps

spins

the

well-beaten

add

\^ poand

scissors.

granulated

thread

about

whites
of

The

of

marsh

Cream

milk,

in two
the

shoald

of vanilla

teaspoon

layer?,

and

bake

V^

Boil

with

beaten

yolks

chocolate,
and

atx"ut

Pour

spoon.
of

add

the

in

chopped

of vanilla

Cream

%
\%

thoroughly

cup

of

Cover

and

walnut
eggs.
with

butter, add

cup

flour, %

cups

add

to

the
cut

meats

Pour

Mocha

NUT

into

into

mixture,
small

loaf cake

Frosting.

cup

Use

the

and

Spread

top of

of

one

whole

the

it forma

with

to

cold

when
to

on

of

square

enough

the

melted

of unshelled

pound

thread

constantly^

on

from

nntfl;^

spread.

to

CAKE

sugar

and
of

cream

cream

bake

yolks

and

Mix

well.

fold

in the

slowly about

for salad

"^

cup

milk.

stifflybeaten
30 to 40

dressing^'

sift

baking

tartar, \\i teaspoons

alternately, with

pieces, then
pan

the

of

soda

layers together with

beating

until

beat

teaspoon

creamed

be

cup

\^ teaspoon

into

the

mixture

LOAF

of 5 eggs.

Sprinkle

until

water,

stream,

extract, and

then

with

whites

walnuts

Put

nmaining

meats

should

FROSTING

this

pour

16.

in the

nut-meats.

of

fine

Then

eggs.

fold

minutes.

cup

coo!

pieces with

four

sugar,

flour, sifted

NUT

or

orer

When

in

\y% cups

English

of

rows

stream

icing, which

the

in

fine

Fahr.^

240^^

CAKE

cups

of

twenty

and

sugar

cup

teaspoon

powder,

taste.

Lastly,

halves

CHOCOLATE

tried

in

tween
fillingbe-

as

meanwhil"
cut

gradually

Add

lengthwise

make

to

sugar,

pans.

to

extract,

Press

melt

LATER

of tartar.

cream

Isyer-cake

white

dry,

Bate

to

in

poor

constantly

not

flaffy. Flavor

of batter.

cap

teaspoon

beaten

and

of water

cap

marshmallow

each

NUT

long, then

beating

mallowp,

and

and

inches

4 eggs,

15.

and

alteraatelj,

ICING

sn^iar

marehmallows

exoeediogly light

sligbtlj

lemon.

top

off

caps

lajera.

MABSHMALLOW

until

and

5 egg?,

on

1,^

miztnre,
of

half

of

marshmallow

Use

first

whites

rind

in

floar

pastry

to the

Add

grated

the

or

ioches).

12

3K

water.

beat

grsdojUj

cream;

powder.

aod

Tanilla

CAKE

together

beking

each, of milk

teaspoon

to

Sift
of

BOOK

MABSHMALLOW

botter

mgar.

teaspoons
cap,

of

cop

COOK

Add
whites

minutee^

CAKE

MOCHA

Cream

creaming
coffee

mix

well;

enough

not

thin

the

desired

spread

nicely

yi

sift

together,

of

two

with

alternately,
of 4

of

cup

colored;

cup

of

the

two

beat

then

yolks,

of

(or square)

ounce

and

milk

powder^
%

Add

one

cup

and

the

sugar

little

add

sifted

mixture

coffee

in

and

the

to

of

1 cup

If

mixture.

until

sugar.

beat

flour

hot

tablespoons

more

more

gradually

of

Add

1%

cups

level

nut

sugar;

teaspoons

and

batter

chopped

FRUIT
and

cream

into

sugar

sugar,

and

meats

the

J^

sifted

in

hot^ mashed
then

with

1%

and

mace

thick

and

of sugar

cup

water,

agaiu
and

cinnamon

raisins, cut

hot

over

of

cup

until

eggs

and

butter

Add

flour,

of

CAKE

yolks of

the

together.

sifted

seeded

of

CAKE

flour

to

each

teaspoon

NUT

chocolate, melted

of

cup

thin,

CHOCOLATE

of butter

"^

beat

cake, add

cups

milk.

to

gradually,

sugar

with

dry.

beaten

cup

add

If too

cream

the

18.

Beat

the

on

times^

Add

eggs,

to

three

of

powder.

baking

whites

butter

of

cup

cocoa

melted

WHITE

17.

Beat

powdered

is reached.

consistency

confectioner's

cups

thoroughly

when

to

1%

tablespoon

infusion, and

FROSTING

add

butter,

cup

245

the

potato^

one

of sweet

cup

baking

teaspoons

of cloves.

teaspoon
wbites

pieces, and, lastly,the

light

into

of

eggs,

dry.

beaten

NUT

19.

yi
(sometimes
sultanas

little

seeded

or

the

Cream

and

cups
is

more

raisins, 1
butter

flour, sifting the

raisins

1%

butter,

cup

and

baking

sugar,

RAISIN
3 eggs,

required),

sugar,

About

baking

teaspoons

yolks and

egg

flour

the

2 cups

flour,

cup

the

milk

and

Then

add

the

of eggs

well

powder,

Add

add.

times.

three

gently in the whites

fold

well, then

Beat

milk.

cup

walnuts.

beat
with

CAKE

chopped

cup

powder

floured.

nuts

AND

beaten.

We

satisfactory.

very

of
of

rarely duplicate

can

granulated

1%

dredged
dry.

and

Bake

cups

and

baking-powder

mixed
in

cup
the

then

sugar,

and

milk

Beat

loaf

of

of

sifted

about

butter

to

of

cream

yolks of

minutes.

mace.

of

The

by bakers.

flour, sifted

teaspoons
45

No.

sold

cakes

unbeaten

teaspoon

with

CAKE

SULTANA

20.

gradually

3 eggs

again
Beat

flour, and

following

in

the

beat

in

one

and, alternately, ^^
with

^/^cup
whites

level

teaspoons

of sultana
of 3 eggs,

is

cake

cup
cup

of

raisins,
beaten

246

THE

ANGLO-CHINESE

SULTANA

21.

]b.

floar,

powder^
rinds,

4 eggs,

or

the

separately, add

peel

moderate

butter

and

grated lemon
for about

oven

lbs. flour, 14

1^
chopped

almonds,

currants,

wineglass

milk

RICH

milk.

Mix

cover

top

This
be

in

kept

When

put

the

iced

the

nutmeg,

strips
^

grape

4
to

juice.

lbs.

in

richer

sugar,

lb.
lb.

bake

for

then

Dissolve

spice,

minutes

10

add

the

hours

fruit,

of

carbonate

for

before

weeks

use

and

soda
when

for

required

and

use

paste should

layer of almond

be

flour,

slow

oven.

than

when

butter

^ lb. currants,
1

lb.

figs and

cake, with
into

pour

hours,
When

the

baked

teaspoon

deep

then

slice
1 lb.

thin

in

steamed,

slow

then

fruit,

and

cut

into

and

cut

into

with

the

dredge

the

cover

pans,

l\i"hours

the

juice and

lemon

and

each

teaspoon

Seed
very

and

sugar

dredge

almonds,

battered

is

%
to

mixture.

tablespoons

bake
cake

which

the

to

cinnamon,

thick

until

oven.

baked,

3^

cup

top

with

Or

bake

it

seems

only.

flour, )4 lb- sultanas

1

and

add

ly.
thorough-

beat

yolks

stiff,and

with

cup

the

beat

teaspoons

}^

sugar

eggs,

dry and
2

and

gradually,

sugar

of 12

until

finely

well,

CAKE

2 cups

raisins,

to the

steam

butter,

WEDDING

24.
1

well

spice,

peel.

or

for

reserve

the

chop

add

Mix

and

paper

hours

be

and

lb.

sugar,

mixed

box.

whites

mace,
to

lb. citron,

flour

cup

oiled

rest

pieces 2^

whites

sift 4 cups

allspice, and

small

peel, ^i lb.

lb. castor

eggs

and

thoroughly,

wanted

and

the

and

the

Beat

candied

made
tin

is

yolks

Mix

add

in

paper.

be

butter, add

butter.

then

bake

over.

and

colored,

lemon

and

lb.- candied

^^ teaspoon

eggs,

Sift flour

together

closed

2 cups

Separate

soda,

sugar.

sugar.

23.
Cream

add

and

with

cake

top and

on

and

all

tightly

of

cherries,

cream,

should

cake

well

CAKE

carbonate

almonds

in

risen

butter

chopped

well

in

sultanas, chopped

stir in

milk, mix

CHRISTMAS

tea"poon

to

blanched
warm

Lastly, add

each

beating

eggs,

Then

salt.

2 lemon

sultanasy

of paper.

layers
add

lb.

ing
bak-

tablespoon

brandy.

or

with

mix

butter, )4 lb. sultanas, H

oz.

preserved

butter

Beat

then

lb.

peel,

hours.

1^

22.

and

rind.

\i lb. butter, ^

together,

powder

candied

tin with

cake
sngar

flour, baking

and

milk,

Line

No.

5 oz.

sugar,

tablespoons
of salU

BOOK

CAKE;

powdered

oz.

pincb

Cream

candied

COOK

SODA
or

CAKE

currants,

carbonate

yi

of soda,

pint
2 eggs.

milk, )i

lb.

castor

CAKE

Beat
flonr

tniz
all

and

sagar

soda

and

together

moderate

botter

and

qaickly^

each

pound

grated nutmeg,

few

l}i

FRUIT

ingredients.

in

Bake

lined

paper

picked,

eggs

peel

and

by

Mix

bake

in

engar,

lemon,

then

one,

The

tin.

and

of

rind

one

greased

POTATO

4 eggs.

the

other
be

not

must

oven

yolks of

add

and
of

eggs

QUEEN

lb.

flour, }i

28.
1 lb.

butter,

baking

teaspoon

butter

and

crumbs,

and

Mix

the

greased

until

tin

(his

recipe
The

recipe.

Lastly

baking
a

cup

cake

one

cup

powder
of

14

1 lb.

butter,

the

washed

carefully
8

and

eggs.

butter

and

to

sugar
of

lastly flour,whites

cream,

currants

eggs,

CAKE
bread

oz.

raisins,

crumbs,
lb.

flour,

oz.

almonds,

baking

the

in

put

the

add

and

together

with

is

of

DATE

12

eggs,

lb. candied

the

powder

yolks

beaten
in

peel

and

of

eggs,

Beat

whites

of

wine.

Bake

in

made

by

it.

peel, almonds

LOAF

dates

to

make

^valnut).

of pastry
tliat have

granulated

sugar

flour,
been
and

of Illinois, served

ladies, and

and

easily made

CAKE

ex-Governor

the

twenty-six

of

(English

meats

them

wife

party

enough

Stone
nut

cinnamon,

salt.

cooked.

Yatest
to

currants

CRUMB

well

flour

29.

(Mrs.

cup

sherry.

or

sugar

add.

and

well

"eggs

port

of

teaspoon

}^

oven.

"^ lb.

powder,

sliced, 14 wineglass

then

lb. sugar,

chopped

cup

separately,

pinch

lb.

and

moderate

beaten

eggs

chocolate,

stiffly,work

beaten,

potatoes,

CAKE

27.

eggs

in

powder,

cinnamon,

well

Bake

flavouring.

baking

teaspoon

sugar,

mashed

cup

tablespoons

heaping

whites

the

CAKE

cloves,

teaspoon

little nutmeg

Beat

and

2
1

mace,

lb. sifted

then

milk,

cup
and

nutmeg

add

Irait

paper

candied

juice and

the

and

flonr, ^

cup

fine), ^

(not

butter, ^

sugar,

cup

walnuts

of

the

add

cream,

26.

"over

and

hot

too

of

separately;

CAKE

almonds,

chopped
to

milk

battered

butter, flonr, currants,

butter

the

Beat

with

in

liours.

25.

}i

add

Lastly,

lined

tin

beating each

eggs,

mixture.

into

ponr

add

creamy

etir into

for about

oven

to

247

keeps

well.)

pound

after

Leave

the

teaspoon

sifted
mix

all but

telephoned

stoning, and

dates

and

nut

of salt and

together
again.

nine

three

Beat

add

Mix
of

the

pound

whole;

rounding

whites

for

one

meats

times.
the

cake

sift

teaspoons

thoroughly,
4

eggs

dry,

248

THE

and

the

cake

in

yolks till light colored

mixture,
a

be

larger

then

mix

in

neatly lined

pan,

must

ANGLO-CHINESE

bread

flour,

lb.

carl)onate

of

augur,

soda,

tlie

oven

Beat
for

fresh

oz.

the

cake

about

Mix

flour,then
when

oven

cake, when

tablespoon

caraway

butter,

or

seeds,

mixed

spice,

teaspoon

teaspoon
6

oz.

carbonate

of

well, put into

soda

in

milk

buttered

and
and

tin

vinegar
bake

in

stir into

and

the

mo"leratoly heated

1 hour.

milk, m

butter

and

other

CAKE

BRUNSWICK

butter,

oz.

teacup

the

cup

mixed

in

Bake

V^

eggs,

and

nutmeg.

alternately beaten

moderate

baking

teaspoons

cloves

cinnamon,

together, add

well

sugar

sugar,

oz.

teaspoons

ingredients.

and

oven,

an"l

egg^s

ice

the

cake

4
and

allspice

the

effect
nicer

A
mixtures

of

alternating

Cake

butter

and

white

the

cake

of

cream,

or,

variety

and

in

batter

flour,

cups

flour, ^J

cups

eoda,

of

each

teaspoon

butter,

cup

cloves,

cake

which

into

pan

thus

dropped,

were

alternate
the

giving

baked.

was

effective

more

and

butter,

gradually
mold

2}4

teaspoon

dark

and

white

when

some

to

2%

4 eggs.

baked

was

looking
red

putting

is obtained

cake

between

jelly

currant

the

by baking
the

two

layers

of

brown.

1 lb.
the

flour,

still better,

raisins, almonds,

into
may

candied

rind

the

When

salt.

cube

the

add

then

of cakes

1 lb.

on

sugar

CAKE

POUND

33.

Rub

milk,

pweet

cup

molasses,

cup

milk,

layer tins and

in

1 lb.

irj

cinnamon.

of

marbled

whites

sour

cup

Originally Marble
spoonfuls

butler,

sugar,

eggs,

CAKE

MARBLE

cup

powder,

brown

cup

of

yolks

sugar,

baking

teaspoons

etc.

of the

cold.

stoned

heat

for this

good

are

theBake

vinegar.

32.

eggs

The

through

extract.

CAKE

dripping

teaspoon

lb. flour, 3

powder,

of vanilla

hour.

one

pans

SEED

salt,

31.

yolks evenly

dry ingredients thoroughly.

Dissolve
cake.

of

pinch

pint milk,

Mix

the

hand.

at

30.
1

BOOK

teaspoon

paper,

brick-loaf

Two

is not

pan

and

buttered

Mix

thick.

whites

the

with

moderate.

and

COOK

all
a

be

sugar,

8 eggs,

of

orange

an

thoroughly

hoop
made

by

or

the

pounded,

sugar

lined

pinch

with

mixed,

adding

peel, preserved

pour

buttered
to

of

salt.

lemon.

Beat

the

flour

and

the

into

well

paper,
the

above

and

tered
but-

bake.

currant^,

cherries, pistachio kernels,

250

ANGLO-CHINESE

THE

39.

of sugar^

1 cup

eg^,

PLAIN

of

1 cup

BOOK

COOK

CAKE

flour,^

of hot

cup

water,

of

teaspoons

baking-powder.
the

Beat
the

flour,in

into

the

which
at

oven

of the

whites

yolks aud

One

AND

(pastry

flour

Put
the

for

one

should
hour

inch

eighths
3)4

before

two

or

inches
about

oven

SO

chocolate

vanilla
as

the

cofiee

Put

Gut

fondant

use

together

thin

with

maraschino;
and

or

sides

in the

make

of

having

When

all

from

batter

at

one

eggs,

Egg

the

fill with

and

of

tube

it
an

three-

be

in

bake

slow

filling. Make

cream

to
filli-is

until

tin

floured, in strips

it,covering them

The

on

and

tops

in, beat

if it stands

is better

pan

time, beating;

are

and

paste;

of the

spoon

oiled

pans

smooth

side

pastry bag with

into

icing.

6 eggs,

or

them

not

them

with

cakes

of

or

flour, )4 saltspoon
water.

jelly

Ice

of each

}4 pound

Cake, flavored

the

cake

42.

flower

the

When

fire.

half.

one

flavored

the

For
same

MADELINES

royal icing

with

center

layer

etc.,

thickness.

same

sifted

leaves

the

apart.

layers of Genoese

thin

diamonds,

squares,

Place

flour

cupa

icing.

Make

top

paste

onto

2; dip the eclairs

eclairs

it is

The

side

the

on

until

next.

it in

one

open

saucepan

dropped

batter

the

41.

the

the

When

little distance

minutes.

icing No.

or

used.

butter, 1}4

beat

add

spreading.

Press

and

and

then

adding

stringy.

being

opening.

long,

flour

the

before

without

shape

in

butter

partly cool, and

longer

no

its

hold

it

ECLAIRS

tablespoons

vigorously until the

stir

time

some

is

batter

the

Put

water.

)4 saltspoon salt.

salt and
add

COFFEE

sugar,

4 eggSi

or

remove;

let

and

sugar,

fire and

remove

each

the

to

then

water,

is melted

butter

return

preferred)

the

lastly the

thea

sugar,

CAKES

AND

tablespoon

water,

SMALL

VANILLA

CHOCOLATE,

cup

and

the

once.

ECLAIRS

40.

mixed,

is

baking-powder

the

together well, add

eggs

1}^
of

Cut

more

than

fondant

the

flavored

with

into

with

them

fancy shap^es,.

in diameter

and

kirsch,

rum,

thick

different

piece of candied

brandy; place

cake

l}4 inches

layer 1}^ inches

fondant,

or
a

one

jam.

with

and

ice them

colors

and

cherry, angelica

or

on

flavors.
almond.

or

LADY-FINGERS

cups
salt.

of

powdered
Flavoring

sugar,

of

J^ pound

or

vanilla, lemon,

or

cup

orange

of

CAKE

251
"

the

lightly

flour

salt

is added

the

baking-pau

throngh

the

tube

long.

clean;

dust

antil

having

with

them

light

the

bake

same

the

Stick

fingers.

as

bake

inch
tube

in

knife

of paper
and

bag,

10

oven

should

it

strips i}i
will

ends

the

so

on

press

the

Have

crust

minates"

12

to

colored.

be

not

be

of egg.

white

in balls

mixture

in

inch

with

together

two

wide.

moderate

sheet

in
the

firm;

very

pastry

with

The

using

Balls.-^Drop

Biscuit

For

the

Have
a

Stir

flavoring.

the

whipped

eggs

in

to

formed.

has

together,

two

"^

and

sugar

the

mixture

from

paste

crust

done, stick

When

opening

off the

Cut

of

the

Place

an

add

cream;

\)eing whipped.

before

sheet.

light

whites

the

whites

or

to

sugar

then

and

to

inches

or

yolks and

the

Beat

diameter^and

little jam.

BRANDY

43.

ground

and

together

Bake

in small

with

flour;

ozs.

Mix

ginger.

ayrup

butter;

7 ocs.

well

the

pieces, about

whipped

lb. flour; ^

butter

and

gradually.
in

quick

flour, and

in

golden

ozs.

Stir

moderate

well

syrup;

Melt

ginger.

dry ingredients.

teaspoon,

SHORT

BREAD

(Real

the

12

sugar;

butter

and

smooth.

until

fill

and

Curl

oveu.

oz.

cream.

44.

ozs.

sugar,

the

to

on

pour

10

SNAPS

lb. white
well

sugar
all

Rub

till

oven

Scotch

Recfpe)

lb. butter

sugar;

together,

together, roll

out

light brown

on

FINGERS

the

mix
on

both

and

water

board

tablespoons

; 2

and

in

sides, having

the

fingers.

into

cut

Rub

water.

shake

turned

flour
Bake

them

over

once.

45.

of

ozs.

ozs.

of

the

size

flour; 0
almonds.

ground
of

walnut,

ozs.

Do

not

cut

it.

Do

not

let

them

SHORT

of

butter;

Work

roll

on

lb. of

of lemon,
Rub
sbonld
and

)i

be
a

1^

butter, 1
teaspoons

the
dried

possible, and

lb. flour, %

baking

sifted);

gill of milk.
bake

Drop

)^ hour

into

tin

and

mix
the

in

with

small

very

pieces
with

moons

moderate

it.

oven.

sugar.

2 eggs,

teaspoon

of

essence

little milk.

eggs

cake-mixture
rather

fine

vanilla;

CAKES

powder

in the

half

or

in

with

Take

paste.

bake

lb. of sugar,

powder,

flavored

little crescents

ROCK

butter, flour^ baking

and

.of soear,

ozs

done, sprinkle

46.

form

baking

When

color.

BREAD

all together
and

out

them

Put

VIENNA

quick

and

sugar

well
upon
oven.

well

beaten,
a

the

together (the flour

essence

baking-tin

as

of

lemon,

roughly

a9

252

ANGLO-CHINESE

THE

)n*oand almondsy

oz.

cherries

the

Mix

whipped,
wafer

and

stir

the

then

paper,

butter;

add

ingredients
walnut.

to

tops
cold

with

ENGLISH

currants.

balls

or

hands

buttered

pan,

with

sugar

the

into

paste

size

the

of

the

over

hot

Serve

oven.

dry

or

cakes.

(French)
powdered

butter
and

part^

the

brush

apart,

quick

15

egg

cup

glaze

to

mix

balls

into

Id

cinnamon,

of

teaspoon

sugar.

lb. melted

in

of

and

milk

dough

about

of

teaspoon

soda, ^4 lb. of brown

fingers

distance

bake

BISCUITS
1

on

hot"

too

in

work

tablespoon

tho

some

recipe makes

flour,

add

roll

and

put

salt and

^,^teaspoon

the

tablespoons

ALMOND

of

oz.

and

well

Divide

the

This

cocoa.

of

ate

Mix

With

dredge

egg,

lb. and

bi -carbon

about

well

e^rgs

and

is not

that

oven

scant

(reserve

egg

acid

in

49.
1

paper,

CAKES

tips of

the

biscuits

into
an

sugar,

cup

with
Beat

in

bake

of

whites

the

Boll

TEA

flour, %

powder;

dough.

the

the

48.

cake?),

tea

baked.

cups

add

bowl,

and

paper,

when

1%

cup

the

Set

with

wafer

of eggs,

whites

or

thoroughly.

greased

on

baking

of

top

sugar,

in

mixture

cherries

with

teaspoons

the

oz.

almonds

and

sugar

Sift together
level

decorate.

to

Decorate

MACAROONS

ALMOND

47.

BOOK

COOK

and

2 eggs.
in

let it remain

roll;then

basin

for

24

hours.
Cut

middle

into

and

rounds

of each

moderate

the

well

paste
and

oven,

take

61.

flour
lard

enough
will

to

the

sit

on

in

the

(French)

one

pinch of salt

egj:,

biscuits

whole

the

spread

begin

to

DOUGHNUTS

butter,

cup

and

the

when

out

butter,

board,

with

roll, flavor

kidney

sugar,
Sifted

from

suet

eight hours,

or

of

consistency

1 eggy

cap

almond

an

milk,

nutmeg.

Fry

baking

teaspoons
in

tin, place in

brown.

get

No.

cup

on

beef

suet,

or

powder,
crisco,

or

do.

Select
about

placing

oven,

(Biscuits)
lb.

AMERICAN

sugar,

cup

quick

SABLES

lb. flour; Ifi lb. sugar,

ISIix

in

round.
50.

J4

bake

butter,

52.

NEW

cup

sweet

tablespoons
flour

enough

then
or

two

results

milk,

to

make

When

will

ENGLAND

melted

old

years

strain.

not

beef.
cold

be

teaspoons

in

water

should

suet

be

soft,

baking

No.

full measure,

powder

butter.
smooth

slowly

satisfactory.

DOUGHNUTS
2

Cook
tlie

dough.

Flavor

to

taste.

CAKE

Beat

and
make

smooth

in

Cut

to

tlien

roll

to

round

until

cakes,

flour

enough

make

to

of

baking
the

and

twist

dough

and

the

Drop

roll

them

of

butter,

vaiiilla, flour,2 teaspoons

Mix
it

and

dough
tlie

thin.

so

oven

as

PLAIN

cups

of

^H

flour.
of

top
in

of butter

to

cooky

moderate

with

with

walnut

meats,

in

hot

cup

cup

Bake

spoon
tea-

rings,

fat, and

fry

to

or

light

warm.

beat
1

roll the

to

the

soft

dry

be

and

as

with

of

do

Cut

white

of

with

mixed

cookies

for

thin.

dough
tops

may

cutter,

to

in

teaspoon

pieces

sift

nut,

14 teaspoon

2 eggs,

roll the

not

them

remove

the

from

crisp cookiesL

1)4
of

soda

chopped,

or

granulated

and

and

H
a

on

buttered

sugar

over

apart,

3 well-

of ?ugar,

cups

of

teaspoon
second

beaten

1^

whole,

of

cups

tins; decorate
the

salt,

and

the
bake

oven.

salt, 1

Mix

or

COOKIES

distance

some

milk,

For

them

cream;

sugar,

in

cup

order

moderate

cooked

COOKIES

OATMEAL

56.
One

ground

circles, or

still

seeds

fluted

leaving

in

by spoonfuls,

if liked.

WALNUT

broken

nut-meats

each

butter,

teaspoon

hot

Brush

oven.

with

out

not

flour

enough

Caraway

tops

i3our, sifted

of

cups

Drop

melted

of

powder.

sugar.

them

small

of

1 cup

moderate

the

baked,

as

1 cup

of

cups

cold.

when

of tartar,

while

sugar

sugar,

U.se

55.

^gS

in

COOKIES

baking

with

over

Stamp

soon

Beat

to

Drop

centre.

sugar

salt,

smoking

into

cakes

54.

in

them

sprinkled

or

sugar

flour

COOKIES

given.

bake

sprinkle

"longh,

in

cream

it into

Cut

powdered

in

of

order

circles,and

into

ejj^,

the

in

of

teaspoon

sifted

saltspoon

AMERICAN

cup

hole

to

inch.

of

tablespoons

butter

well

powdered

in

milk.

thick.

inch

one

them.
and

drain,

round

No.

dough,

soda

sufficient

thickness

Roll

of

cup

soft

the

well, add

powder.

Boll

brown;

of

add

DOUGHNUTS

sugar,

If^teaspoon

cinnamon,

strips

of

1 cup

^gSBy

beat

small

make

color.

53.
2

dough

light brown

and

sagar

light cream,
and

dough,
small

boiling lard

light, add

very

beat

and

egg

egg

one

253

oatmeal,

tablespoons

teaspoon

cinnamon,

Ificup

molasses,

)4 teaspoon

soda

given,
oven.

and

drop

two

butter

halved
and

inches

raisins, ^

cup

broken

pastry-flour.

2 cups

apart

lard, 1 teaspoon

or

on

well-oiled

pan.

PEANUT-BUTTER

57.
2

caps

Cream

milk.
oven

in

about

egg-white

the

teaspoon
and

Each

flonr,roll

chopped

GINGER-BREAD

1 level

Dissolve

seeded

1 cup
1

ginger,

of

teaspoon

in shallow

cup

milk

which

tablespoon
The

If

bntter^

cup

to

has

flour

1 cup

be

butter.

cnp

of

boiling water,

over

pour

add:

cool

(not necessary), 23^

nuts

2 well

Add

kept

SOFT

beaten

flour,

cups

Bake

eggs.

in

Bake

tins.

muffin

flonr,

oz.

oz.

butter,

soar

with

required.
baking.

(Deltcioua)

cloves,
hot

or

black

1 cup

Serve

golden

teas})oon

will be

sifted

cups

molasses,

cold

or

GRASMERE

61.

cups

cup

flour

added.

without

}4 teaspoon

(melted),

butter

eggs,

measuring.

beaten, 3}^

not

molasses,

1 cnp

GINGERBREAD

tablespoons, ginger,

cinnamon,

soda,

cinnamon

week

together,

teaspoon

less bntter
for

2 eggs,

sugar,

l)efore

is u^ed

can

1 cup

powder,

"When

creamed

tablespoon

sifted

be

to

cream

sour

added
1

eO.

"^

GINGERBREAD

sugar,

been
and

ginger

Batter

1 cup

slightlybeaten

CAKES

cup

of cinnamon.

teaspoon

moderate

tin.

59.
1

in

chopped

cup

Mix
with

BREAD

sugar^

of soda

thoroughly.

raisins, 1

in

with

GINGER

Molasses, ^

mix

salt.

alternately

bake

over

flonrt 2

cape

peanuts.

GINGER

dessertspoon

ingredients and

other

brushed

COLONIAL

Orleans

New

1 cup

add

and

and

eggs

and

flour

thin, shape

AND

68.

2 egg0"

add

then

be

may

milk,

cup

of the

cups

cooky

sprinkled with

and

nut-butter,

and

remaining

minutes.

salt.

powder

baking

Work

peanut-batter^

sugar

BOOK

COOKIES

cup

powder,

together

the

together

eug^ar,

baking

teaspoons

COOK

ANGLO-CHINESE

THE

264

teaspoon
with

1 cup

flour,

so"la dissolved

hard

teaspoon

lukewarm

water,
in water.

sauce.

GINGERBREAD
3

syrup,

or

chopped

oz.

sugar,

almonds,

teaspoon

yolks

of

eggs^

baking
teaspoon

ground ginjrer.
A

little Fall

Place

ground
Put

the

the

bntter

ginger in
syrup

and

and

to

bowl,

little

grated lemon

warm.

Mix

then

add

yolks of eggs

half
with

the
the
the

rind.

flour,sugar,
chopped
melted

salt,baking
almonds

butter,

and

powder

and

mix

mix

all

and

again*
togetbt?r

CAKE

ontil

quite

rather

Btiff,

into

Boll

out

the

the

and

place

hot

and

of

it

over

the

of

cup

that

dough

small

piece

cat

into

will

of

can

at

that

time,

press

granulated
forty

make

it

oz.

tablespoon

ingredients.

minutes

25

in

of

butter

is

of

teaspoon
flour

it

make

in

is

pour

cup,

it

pour

salt,

and

Boll

into

tablespoon
into

stir

required

etiff.

too

cloves,

as

teaspoons

melted,
of

teaspoon

level

two

make

to

dough

the

be

stiff

less

to*

inch

thick

and

"

two

or

one

handled

and

sugar,

nut

into

meats

in

bake

the

top

moderate

of

dredge

tach,
Uhe

oven.

recipe

cakes.

sugar,

ginger
Work

Bake

sift

butter

more

not

may

68.

brushing

ginger,

sugar*

one

ginger.

preserved

"

rounds;

with

3^

much

Do

cup

the

flour,

of

as

put

and

kneaded.

bowl;

when

cups

with

be

Boll

two.

CAKES

mixing

cinnamon,

ingredients

liquid

it

water,

teaspoon

in

preserved
and

GINGER

and,
3

the

board

Dredge

squares.

into

together

of

cutting
chopped

almonds

thoroughly;

boiling

Sift

ginger,

lightly

molasses

with

top

with

PLAIN

together

of

molasses.

the

beat

and

soda

of

cup

the

it,

on

milk.

or

syrnp

spread

on

small

very

more

mixture

and

lay

62.

Pour

the

sprinkling

into

cut

little

tin

and

milk

add

put

on

remainder

with

whilst

and

stiff,

too

flour

square,

top

if

with

thickly

half

and

266

the

Bake

oz.

syrup,

butter

for

butter,
4

and

twenty

oz.

CAKE

GINGER

oz.

flour,

sugar

minutes.

ved

presei

v^inger
baking

teaspoon
well

together

in

cut

pitces,

eggs,

powder.
tlen

add

the

other

SM

TU"

ANGLO^HINESE

OOOK

BOOK

ICINGS

ROYAL

t
rU("(^ tho
othor

or

tUwrinj:,

i'* of the
'.oi*)*

tlh*

on

%\\v*a;

"

few

K*

tl\o
It

oc^;

"^

"

s^:

A'U'o

5t';T

o^\o'

x^

^^

wl!.

o^

"*

"

'"

knife

:?r.i

:Vw

:~

:h

ai:

:.-.ke i'.vr.:
lI::'o

:.

:.

tr

j'

-^

n-

1"j::

::

".
-

ar.
'

:z."i:-

Tj-ir

tho

it a^ain-

.-'^^ar,

""-

top

If

5t:r

"

the

over

?':rface.

a::

it
tlie

pile

warm

-?v

^-r.r

nntil

sugar

'th

'

wj.tt-

c:

.;r.:$

sti.l

s:r.

wi'.T
':rtle

i of

.i

Kvn

wet

is

o.

S.

*:

oVxe.

u-

c:\ke

little lemon-jnioe

p^-iwdered

in

the

^ith

ir.tv'*a

"

Svx^

Stir

While

a::\l

A'iJ

plate.

or

water.

spivaii
o.ik.\

^i

si

of

droj^

w;.

Ih"w1

"^i,

a"

CAi\

'\c

"

os:); in

an

\\\\i\'cs

\X

t^Axor

e^u^'.ic

of

0Aki\

\i

ar%l

""'.^vc

aiui

ivntor

"vf tho

l"i iusrvWn**
or

of

Hjjiit t"^""i"tvsicy lo

;^U\J Mv^v^

v^

whito

ICING

Vl

"

"i'%

^TTH

ivINvi

rSOnONER'S

Cv^N

SIGAK

va-

:"*-

X
.

-fv :ui^

"^

xt"\;

'

-^

"

"

"

"*".

?C"\W

1k.^";*:

"'

'

v"

-*.

""

Vfc

""

*'^

*-

rvi

-o*

"

*.

9~

""

z.

n:v

j?t

268

THE

the

whisk

operation,

powdered

ANGLO-CHINESE

the

whites

stir

ahiionds,

in

with

of

cup

boiling

sugar;
until

water

Remove

water.

sugar

from

it

fire

is

corn

and

"cup

in

is

syrup

pecan

thin

tested

dry,

beaten

eggs,

nut

slices.

meats,
Flavor

thin

cup

in

beating

until

with

the

Moisten

marmalade.

until

cook

it

forms

Spread

creamy.

brown

rather

Pour

water.

pieces,

firm

in

constantly.

desired.

them

together.

orange

granulatedi

in

mix

frotli

soft

with

on

this

ball

knife.

warm

cold

in

FROSTING

until

broken

as

of

cup

DIVINITY

water,

cold

all

ICING

paste,

beat

(either

sugar

cups

and

syrup

the

of

12.

Boil

stiff

beat

MARMALADE

quarter

to

eggs
and

ORANGE

U.

the

of

the

BOOK

COOK

Beat

fiue

or

soft

maple),
ball

stream

teaspoon

is

until

and

Karo

cup

formed

when

whites

the

onto

occasionally
salt

cold;
cooked

of

add

figs

cat

Chapter

ICE-CREAMS,

XVII

COCKTAILS

AND

PUNCHES,
CLASSIFICATION

are

CREAMS

ICE

OF

ice-creams

Philndelphla

PARFAITS

ICES,

WATER

sweetened^

cream

while

stirred

and

flavored,

freezing.
ice-creams

Frencii

of

castards

are

different

of

degrees

sdrred

richness

freezing.

while

rf aits, biscuits,

Pa

witliout

stirring.

Water-ices

are

frozen

and

mousses

whipped

are

fruit-juices

with

cream,

sweetened

with

sugar

water-ices

with

liquors

or

syrup,

without

eggs,

stirred

while

freezing.
"

Punches
either

sherbets

and

before

they

after

or

Tiiese

in

creams,

give

infinite

an

are

frozen.

are

different

with

them

of

degrees

variety,

mixed

and

their

richness

and

with

combinations

different

and

ings,
flavor-

of

forms

molding
'~

'^

give

all

the

fancy

ices.

GENERAL

1.

RULES

FOR

PREPARE

Unless
m

the

smoother
the

MB

and

Ices

The

into

the
is then

no

longer.

This

makes

eggs

cooked

The

biscuits

and

milk

yolks

(the

scalded,

l)e

It

taste.

raw

is

of

the

the

TO

it then

as

scalded

is

and

of

gives
as

soon

Tb"

little

generally
until

is

lbs

syrap.

when

not

it

and

crMn

it

used).
the

coats

until

beaten

sagsr

cool

CcMUrds

cold.

bulk.

is made

of

and

spoon,

form

continually

its

increases

the

the

are

eggs

added,

custard

it coats

in

scalded,

stirred

then

and

smooth,

be

whites

fire, and

the

is added

sugar

should

flavoring

until

it should

it has

the

parfaits

and

together

when

on

AND

boils.

the

placed

it light

For

otherwise

better

beaten

ICE-CREAMS
MIXTURES

w])ipped

be

kettle

creams

whole

spoon

ice;

outside

custard

In

stirred

the
much

are

is to

cream

better

in

water

MAKING

ICE-CREAM

sugar

is then

and

eyrup

beaten

yolks

until

of

Btocnito

^r

cold.

^^"

tutu

The
of
cover

and

on

the

three

to

can,

fill around

layers

of

ice

ice

the

finer

salt

rock

parts
and

it three
and

quicker

the
of

ice.

cork

inches

salt* observing

will

Place

in

the

deep
the

the

be

opening

of

ice; then

right

freezing.

the
in

can

the

top.

on

an

inch

proportions*

Use

freezing
Hold
of
until

the

salt.
the

part

one

pail, have
can

straight,
the

Alternate

packing

the

rises

to

iVMsfaf

within
Tims

ANGLO-CHINESE

THE

260

the

inch

an

and

tops

sliould

and

quickly

look

to

it

crank

will

be

fruit.

fully the

not

so

will

none

the

of the

top

in order

To

in

cream

is frozen

the

lift

cream;

possible.

as

the

ice

off

the

and

is frozen

cream

the

salt

Wipe

crank.

well

are

top, take

be

it must

minutes.

twenty

off

cream

stiffened,and

has

If the

Adjust

the

fine-grained

it

than

take

time

mixture

have

less time

that

see

the

it is frozen.

know

to

frozen

and

can,

get into

when

coarse-grained.

constantly, and
Packing.-^When

Aidflnr

harder

turns

solid

as

minutes^ by whicb

25

to

BOOK

it down

pack

it for 20

turn

The

necessary

turned

top of the can;

crank"

frozen.

be

it is not
too

of the

COOK

below

the

out

care,

the

lid-

paddle,

and

nuta.

with

etc.

cream,

potato

masher.

off the

water

ready

should

be

for any

it

of

the

put

will

the

harden,
the

prevent

parfaits

two

lid of

the

press

make

salt

water

If

cream

so

to

see

properly
be

can

kept

hours.
and

mold,

the

into

Watch

draw

Creams.

to

over

with

butter

or

lid

the
four

the

top,
This

taken

in

six

does

water

lard.

mold

to

butter
the

be

cannot

care

Imbed

that

to

ice

and

hours,

and

rise above

not

necessary.

mold

the

paper

require

see

it off when

Dip

"

thin

mold.

Mousses

hours.

six

wet

much

Too

joints tight.

Rub

any

the

filling

mold,

bubbles.

air

around

the

into

ice-cream

out

Lay

on.

edges

leaking

three

Unmold

To

the

fits

frozen
force

to

lid

the

to

one

the

the
Fill

and

to

let it stand

csCn.

the

required,

as

the

Put

"

it down

where
lid.

from

for

salt

Ice-Creams.

edge

on

is renewed

packing

of

standing,

occasionally

the

of

opening

side

time.

full ;

entirely

and

tion

if the

the

lid, draw
the

in

by

it

at

with

the

hole

blended

Look

serving.

above

rise

not

for

of

cloth,and

heavy

and
it in

compact

cream

the

becomes

or

time

place

this
and

opening

from

cork

it with

ripens

time

the

fruit, whipped

at

remove

the

in

in

it

put

make

the

If

cream.

molded,

cork

Cover

salt.

the

does

and

top, put

cream

before

length

around

The

use.

Molding

Molding

the

be

and

top,

the

cream,

is to

cream

the

ice and

more

to

the

to

pail by removing

the

water

watched,

Prtcatt-

in

made

the

that

If the

down

work

added

be

Replace

pail, add

until

is to

not, smooth

if

molds;

the

spatula

together.

it well

the

Rlp*alnff

anything

or

work

wooden

or

spoon

creani,

into

cold

dry

it

wipe

water;

and

Unmold-

invert

it

moment,

or

mold.
will

This
be

cloth,
have

wring

dish

With

melt

very

swimming
which

requires great

creams

Ornamental
be

done

be

must

they

as

the

cloth

destroyed.

irregular in shape,
of

dish.

the

on

made

whipped

Creams.

If

it
of

out

easily.

It

melted

in

and

sharp

at

quickly

wipe

destroys
or

cream,

the

not

to

the

produces.

cream

the

hot

of

mold

Hence

the

use

attractiveness
have

to

around

molded

the

of

edges

it stand

let

once

it is better

mousses

partial melting

ices

soft

to

and

unmolding

care.

"

^A

plain ring-mold
by filling the

cream,

cream

for

The

For

the

or

out

come

water,

warm

quickly,

ornamental

contrast.

not

parfaits and

an

sauce.

does

instance, a

whipped
white

cream

ice-cream

of

ice-cream
with

center

may

be

in any
berries

colored

ring filled with

to

color
or

can

with

give pleasing

pink whipped

ICE-CREAMS

and

cream

few

pink

pistachio ice-cream
and

bunch

with

filled

cream

side

the

ICE-CREAMS

quart

If

the

of creami

of

AND

PHILADELPHIA

2.

of

whipped
one

on

side

one

on

white

laid

leaves

of green

laid

rosea

261

or

or

of

ring

strawberrieSj

ICES

No.

of sugar,

1 cup

or

with

dish.

ICECREAM

If^pound,

dish,

the

tablespoon

vanilla

of

-extract.

will

be

etirred.
when

the

they

until
for

custard

the

More
"

citron,

or

little fresh
will much

and

removed|

pint milk,

Scald
until

light and

eogar.

Put

thickens
^1)

this

cardie.

quart

of six.
the

NOTE
^imtil

of

The

number

next

"

the

it is

partly

add

only

milk

coustantly
Beat

'few spoonfuls.

in when

slices
dasher

the

With
and

the
make

boiler

Beat

and
Do

from

yolks,

6 egg-

milk

tiie

tablespoon vanilla.

yolks and

slowly into the

together

sugar

beaten

cook, stirring constantly

let it boil

not

tlie fire ; add

the

or

cook

too

and

cream

and

eggs
until

long,
the

or

it

it,

ing
flavor-

cooled.

solid, fine-grained creain.

of half

milk, and

8 to

the amount

upon

whites
an

of
is

10

eggs

of cream,

It

be

can

may

be

and

the

made

used

with

instead-

solidityupon*

yolks nsed.

2."

it

flavoring.

the

raisins, thin

mixed

No.

sugar,

scalded

spoon.

depends

stir

it will cUrdle.

few

A
be

and

it is cold
if it be

even

boiler.

custard

instead

richness

day,

the

^This makes

cream

of

double

coat

Remove

1.

cream.

1 cup

doable

Stir the

into
to

stir until

NOTE
one

smooth.

enough

and

in

them;

vanilla.

boiler

boil,or

ice-cream.

the

No.

Plain)

Wh^i

ICE-CREAM

pint cream,

being

scald

togetlier,i^tirthe scalded

let it

fire.

fruit may

FRENCH

milk

the

richer

improve

ice-cream

while

and

boiler

double

mixture,

preserved

or

the

or

butter

tablespoon

sugar

not

it off the
this

give

and

do

spoon;

improve

double

eggs,

fire in

the

on

taking

also, will

eggs,

tlie c^rgs

the

of

particles

(Verr

3 whole

sugar,

replace

coats

will

Cream

sugar

milk,

flavoring.

Beat

after

little while

1 cup

slowly;

into

little

fiiie

ICE-CREAM

milk.

the

them

into

milk,

quart

the

it with

form

the

AMERICAN

8.

Scald

add

dilute

it may

and

cream

cold

are

rich

also

rich, and

Put

is very

cream

too

of the

angel

cream

eggs
or

make
an

an

angel cake,

angel parfait

or

keep them

262

THE

ANGLO-CHINESE

CHOCOLATE

5.
either

Use
richness

of

quality of

and

of melted

ounces

place

it in

small

When

smooth

it before

To

melted

add

it to

$.

CARAMEL

pint

the

the

custard
hreak

to

little milk

very

ice-cream

the

3 whole

it is

the

custard

or

hot

small

where

to

the

to

four

pieces;

heat

is

dilute

not

and

mixture,

ICE-CREAM

cream,

while
it into

l^he range

of

according

creams,

chocolate

side

the

on

adding

pint milky

melt

vanilla

for

desired; add

cream

saucepan

it is

ICE-CRBAM

recipes given

chocolate.

great.

the

BOOK

COOK

No.

tablespoons

1^

eggs,

1
late,
choco-

scraped

caramel*
the

Scald
cook

in

then

add

double
the

whipped,

until

the

caramel,

color

golden

the

omitting

the

hardens,

It

and

any

of the

omit

the

vanilla.

the

Scald
add

the

ipade
i^oyao

or

into
a

them

double

of sugar

with

the

coats

add

spoon;

the

cream

The
with

let it cook

touching,

caramel
the

for vanilla

given

mixtures

supplies

custards

while

ICE-CREAM

}i

cream,

for half

add

the

WHITE

of

orange-flower
whites

cup

into

both

creams,

and

sweetening

hot,

quickly

it

as

cup

hour

an

coffee

and

No.

add

cream

No.

in

coffee, 1^

little of the

isinglass

of black

cup

coffee,,

black

very

and

cops

cold

sugar,

milk.
When

sugar.

it is

whipped.

whites

the

of water

cup

dissolve.

quart

milk;

the

the

ICE*CREAM

half

No.

COFFEE

of 6 eggs,

the

Break

is

for vanilla

10.

of

chocolate^ and

perfectly cold

mixture

recipes given

cream,

Wbitea

of

any

mixed

isinglass soaked

ounce

cold

milk,

quart

or

COFFEE

9.

custard

the

ICE-CREAM
to

then

not

To

until

the

add

eggs;

it will blacken.

vanilla.

be

must

will

cop

CARAMEL

8.

and

beaten

dissolved; then, without

longer,

and

sugar

is

caramel

hot

the

flavoring.

the

to

the

put

sugar

not

"

7.
Add

When

caramel.

stir until

saucepan;

slowly

freeze.

make

To

it

boiler, stirring constantly

hot

and

add

milk;

of

boiler, and

OR

powdered

1 cup

eggs

ICE

ANGEL

and

sugar,
1

CREAM

pint

Italian

cream,

hot

syrup,

beat

them

tablespoon

meringue

tablespoons

water.

of

the

powdered
stir until

but

eggs,
sugar,

it is

and

do

not

then

scalded, but

add
do

the
uot

to

cream.

let

it

froth; stir
Place

boil;

it in

remove

264

THE

ANGLO-CHINESE

COOK

BOOK
"

SAUCE
Beat
cream.

ed|

the

but

light and

over

add
in

mix

then

to

boat

Make
candied
Let

sherry.

When
the

Frutti

of

sauce

of the

instead

whipped

it is cold.

egg

kirsch^

or

whipped

cream

Cut

into

plums;

and

in ice and

pack

the

to

^ugar

little thicXen*

will

It

or

to

turn

salt until

vanilla

No.

rum,

then

or

be

chino;
maras-

dry^ stiff froth,

cream

the

ready

to

be

if
ot

fruit, drained;
it into

Turn

minutes.
The

angel

Serve

with

use.

used

kirsch,

or

of

each

ounces

may

maraschino,

preferred.

with

four

fruits

nalpicon
five

if

dice

other
in

it for

flavored

small

and

little softened

freezer

the

is

until

brandyi

frozen, stir in

is

powdered

of

until

TUTPI-FRUm

until

cream

of

and

used

be

may

the
lid

fancy mold

soak

egg

ice-cream.

vanilla

them

the
of

cherries, apricots, and

desired.

i^place

French

boiler

lightly }i pint of

14.

of

tablespoons

double

tablespoon

GLAClg

PUDDING

with

eggs

Continue

creamy;

and

fire in

the

hard.

not

of

yolks

Stir it

PLbM

FOR

kirsch, maraschino,

ioe-creaoi
the

Tntti*

sherry.

or

FRUrr

15.
No.
added
of

the

6ne

or

any

2.

This

if molded.

No.

3.

with
and

cream,

fruit

will

Note.

pack

if it is

fruit

particularly good

to

is
in

for

use

pineapples, bananas,

and

the

paddle

long time.

it with
ice

in

pack
used

for

salt

instead

thick

and
of

salt
symp

it
add

with

the

fruit; sweeten

an

equal

Preserved

quantity

fruit

Mix
The

strawberries

are

two

or

one

it

Lonre.

drained

the
for

salt

long.

too

from

ice-cream.

are

oranges

liquor

Mix

frozen

Strawberries, raspberries,

"

and

Sweeten

and

may

ice
for

packed

be

the

result.

ice and

packed

if

cream,

syrup.

it

When

hard

become

with

and

Mold

Strain

in

be

pieces, may

Remove

pack

pulp.

Sugar

better

and

ice

any

ice.

fruit.
or

freeze.

together.

it well

as

to

small

frozen.

solid

too

into

cut

are

mold

berries

or

gives

canned
sugar

become

delicious

latter

they

wel)| then

same
a

the

Using

"

necessary

of

the

makes

but

sweetening,

for

fruit

any

Freeze

syrup.

sugar

Crush

"

after

fruit will

The

larger fruit

of

creams

fruit in

the

hours.

two

kind

any

or

vanilla

of the

freezer, mix

No.

if

Berries,

1."

to

ICE-CREAMS

cherries,
the

fruits

apricotsi plams,

peaches,

used

generally

for ices

and

creams.

FRUIT

16.
Line
with

center

Cover
may
center

this

the
be

mold

fresh
top

mixed
of

cream.

the

one

or

1^

PUDDINGS

inches

thick

strawberries, raspberriesi

with
with
mold.

cream.

Pack

whipped

Whipped

in ice and

cream,
cream

if

with

vanilla

peaches,
salt

for

convenient,

may

also

be

ice-cream;

bananas,
two

or

hoars.

when
served

it ii
as

fill the

any

fniiU

The

fruit

put in the
saace

with

ICE-OEEAMS

Vanilla

ice*cream

mixed

nuts

with

chestnnts

notsy

into

cat

almonds

or

it

after
small

and

ah

or

English

chopped

should

is

it

before

filberts, pecan

blanchedi

and

chopped,

for

vanilla

than

flavoring is better

almond

Boi)e4

packed.

walnntS;

be

chopped

with

good

is

ice-cream,

Almonds

used.

almonds

angel

frozen

ib

pieces,

be

caramel

when

cream

3, also

No.

may

and

browned;
the

it

ICE-CREAMS

NUT

17.

265

PARFAITS

AND

used.

are

PARFAITS
GENERAL

1"
class

This
while

The

cream,

then

in

packed

and

ice

in them

water

salt
like

until

Stir
it for
in

en);ar

is

or

larger quantities and

boiled

should

be

eyrup

gauge.

ioea

For

it should
In

rather

using

syrups

is not

by

into

have

but

mixed

mold

and
mold.

of

size

sponge-like

they have

stirred

while

saucepan

on

to be

let

into

it cook

slowly

syrup.

The
for

jars ready

be

no

freezing.

be

made

32^

the

on

For

20".

it

well

keep

register

fire.

touching

can

To

use.

register

or

the

without

syrup

should

or

thinner

than

syrup

articles

measure,

dei"i}?nated; but

be determined

must

of water

consistency,

parf.iits it should

put

to

thick

and

It is because

require

clear

preserve

thick

to

hours, according

not

then

it is

kept in

syrap

water

register 32".

right degree

with

to

until

not

SYRUP

c^^p

dissolved,

minutes,

ten

simply

stirred

are

light,and

cold

hard.

too

SUGAR

and

sugar

ice-creams,

frozen

19.

of sugar

cups

the

about

four

or

custard

be

not

until

they

as

with

then

ace

crystallize that they do

to

two

three

the

"

Put

beaten

They

for

cooked

are

and

made,

easily

very

eggs

cream.

should

They

texture.

of

flavored

solid

not

are

is

yolks

whipped

drained

They

ice-creams

freezing.

smooth
with

of

DIRECTIONS

by taste.
with

if

It

sugar.

has

one

All

be

may

classes
to

seems

not

syrup

give

them

the

ing
sweeten-

better

ed
sweeten-

gauge

of ice-creams

if the

sweetened

much

too

are

smoothness

more

and

delicacy.

20.
the

Beat
mixture
to

on

make

whip
custard

yolks of

slow

thick

until

it is

when

eggs

fire and

coating

cold;

stir

on

until

the

from

light; add

constantly

the

be

very

fire.

one

until

Turn

spoon.

it will then

it is taken

PARFATT

VANILLA

the e?gs

it into

light Add
When

the

of

cup

have

thickened
and

bowl

teaspoon

custard

Place

syrup.

beat

enough
it with

vanilla

is cold

add

the

to
a

the

pint

866

of

cream

do

not

whipped
let it go

holding
the

mold

and

tablespoon
with

21.
Put

lightly
from

tlie

melted

of

sugar

of

whipped

of

stir until

the

the

the

melted

into

light

If

Mix

in

drained

holding

mold

the

coating

liquid has

it into

Turn

liquid

any

has

four

for

add

and

two

This

hours.

of

making

If

lightly
the

from

drained

it

until
ounces

light.

stir in

pralin^ powder;

salt

and

it Is coTd

until

of
If

bowl

light; add

until

l)eatthem

fire,stirring constantly

slow

beat

PRALINI:

CHOCOLAT"

saucepan;

over

ice

and

(see below).

If any

tlie mixture

Stir

thick

it is cold

pralin^

of

3 tablespoons

hours.

and

PRALIN^

of sugar
is

sugar

filberts

and

without

pint

cream

three

makes

in

pralin6 powder

Whip

the

into

water

then

let

into

cold

it cook

tablespoons

whites

will

the

on

form

boiling-hot

the

stiff froth.
fire.

touching,
ball
syrup

to

for

and

without

ing,
touch-

it onto

powder.

coarse

fire;

almonds

cook,

Turn

stage.

mortar

it

Let

the

on

slab

or

Keep

use.

PARFATI

egfi;s to

without

skins.

saucepan

of shelled

cup

jar ready

ANGEL

caramel

it in

preserve

saucepan

slowly,

water

of

of

the

into

water

add

the

pound

closed

of

then

color,

golden

POWDER

cup

removing

it is cold

Wiien

)4

\\elldissolved;

24.

cup

of

place

coffee.

make

to

stiff froth.

spoon.

in

Pack

in

black

strong

it until

AND

stiff froth.

in.

it attains

dish.

of

joints of

light; add

tliem

thickened

Turn

tablespoons

to

cups

of shelled
until

the

the

cream.

Put

oiled

in.

Cook

on

of

beat

into

eggs

23.

cup

to

salt for four

chocolate

praiin^, add

pints

mold

PRAUNf:

beat

tablespoons

three

syrup.

coating

let it go

and

PARFAIT

chocolate

not

cream

chocolate

of

ounces

saucepan;

it is enough

let it go

not

unsweetened

cream

th^
into

Make

flavorings

CAFE

AND

tablespoons

whipped

cream

yolks

of

into

bowl

add

in ice and

thick

mixture

hours.

two

noyau,

CAWt

fire until

do

the

tablespoons

from

etc, etc.

four

it into

CHOCOLATE

Put

makes

of

pack

22.

salt for four

of

or

C eggs

and

pralin^,

cream

pints and

the

turn

by using different

AU

of

Turn

pint

syrup

coffee

varied

of Curasao

slow

spoon.

making

lightly together;

little cream,

yolks

8ugar
over

the

on

drained

liquid has

(If any

in ice and

rARFAIT

the

of

these

be

can

smoothed

mixture

Stir

BOOK

COOK

tight.

cream

stiff froth.

pintfli Pack

very

vanilla:

to

in).

three

This

do

ANGLO'CHINESE

THE

when

Stir

Put
until

to the

ball, or

rolled

between

slowly

onto

the

cup

the

of sugar

sugar

until
the

whipped

is

and

dissolved,

little

fingers.

dropped
Pour

whiteSy beating

MOUSSES

"constantly.

K-hipped

to

into

go

":ream

When

Do

maraschino,

or

Hqaid

let any

hot

Mold

mixture.

the

287

sherry,

or

Italian meriujnie is cold, add

the

stiff froth.

Manilla,

teaspoon

flavoring.

other

any

Add

WATER-lCBS

AND-

pack

and

that

has

in ice and

or

pint of

or

noyan,
cream

drained

from

salt for four

hours.

the

MOUSSES
26.

Whip
Tninutes

of

or

of

ounce

few

iced

of

powdered

black

coffee,

of

vanilla.

than

with

coffee,

pack

it in ice and

drops

and

mold

entirely dry.

be

very

When

with

bowl

of any

little milk

chocolate,

or

and

or

for

into

cnrayao,

the

flavor

less

sugar
into

cream

dish

with

it

ad

or

and

the

it

noyaUi

flavoring

Garnish

few

whip

cream,

Turn

ei^sences.

hours.

for

flavoring extract,

liqueur is used

salt for four

FRUIT

with

small

it

added

cochineal

little vanilla

with

syrup

the

Beat

constantly

them

Italian

the

slowly

salt

kirsch,

dish

for

rum,

laid

cherries

four

fire, add

thick

the

of

boiling

the
hours.

bottom

of

mixture
This

of

of the

better

the

and
the

on

and

of the

color.

yolks^

spoons
2 table-

cook,

stirring

to

eggs

the

the

and

and

with

white

it

pour

add

the

pack

tal

or

grapes

mixture

beat

froth;

ball;

mold,

flavored
few

before

stiff

to

it into
be

spoon.

lemon-juice,

cooked

syrup

sherry.

mold

with

coating

can

little

salt for 3 hours.

of syrup,

yolks, put

mousse

instead

any

powdered

cream;
a

of

lemon-juice.

sherry

tablespoons

cup

Cream)

syrup

tablespoon

whites

brandy

or

the

to

in the

more

add
makes

cold; whip

light and

meringue

and

the

without

of

tablespoon

whipped

in ice and

pack

enough

gives it

mousse

and

with

the

as

tablespoon

whites, ^

mixture

from

Remove

into

the

mixed

(Made

sherry^

yolks smooth;

until

Mold

MOUSSE

tablespoons

pulp

j^each

to

or

Mix

drain.

consistency

flavor.

GOLDEN

and

the

and

same

the

improves

3 eggS|

it is

the

off

strawberry

to

27.

until

of

MOUSSES
stiff

very

cream

juice drained

make

to

sugar

of

pint

fruit-pulp, the

the

the

drain

to

tablespoon

teaspoon

cieve

cakes.

Whip

of

or

it to
and

sugar

it onto

Beturn

diluted

26.

ice

stiff;turn

very

chocolate, meited" and

heeded

is

cream

tablespoons

kirsch,

ivith

it will

so

lightly

pint of

DIRECnONS

GENERAL

is put

in

espoon

candied

in, makes

ornamental.

WATER-ICES
28.

Water-ices
may

should

be

used,
register

made

are

the

but
20^

on

the

DIRECTIONS

GENERAL
of

fruit-juice sweetened

result
syrup

is better
gauge^

but

with
it

with
syrup.

can

be

sugar
The

sweetened

syrup.

liquid
to

Sugar
mixture

taste.

268

THE

(ifoodway

of

frait

juice to dilate

salt

and

ice.

method

may

Freeze

20*.

ices
be

will

not

Boil
the

of water

quart

juice of

and

Jemons

and

Ices

of ayrup

quart

Strvinr

ices

Liquora

added

to

added.

above, add

Roman

Punch

mixtures

maraschino,

is enough

with

with

kirsch,
The

Mixinrin
the

liquors

which

the

frozen

them

ice is placed
is poured

be

it takes

over

in the
each

added

and

are

together

^x
and

whipped,

and

then

to

the

be

little Italian
water-ices

to

liquora

lemon-ice.

and

klrsch

rum,

Whea

desired.

combination

other

have

but

way,

kirsch, kirsch

other

of

quart

same

meringue

with

orange-ice.

to

orange-ices

or

maraschino,

used

generally

are

for

noyau,

etc., combined

stirred

in

glasses and
glassful

at

mix

let it stand

before

it is frozen, io.

the

the

of

liquors

paddle.
of the

may

poured
the

Sometimes

liquor

or

freeze

not

be

mixture

at

over

water-

of liquora

of serving.

moment

COFFEE

cup

mixture

or

teaspoon

the

3^ hour.

ice

soft),
with

of black

quart
in

the

freeze; (in fact, spirits will

to

always

33.

freeze,

cura^ao^

longer

ices

these

mixture

added

pineapple,
as

in

may
any

or

simply
added

rum

and'

entree,

last

or

champagne.

or

can

hence

These

it is generally

liquors

case

all, and

rum,

of

joint

portions.

having

are

made

sherry,

liqueurs such

ry-juice"

her

straw

proportions.

same

twelve
in

They

cup

liquors.
and

rum

of

cups

the

after

for

are

Strawberry, raspberry^
sherbets

juice of ioxxm

the

SHERBETS

only

serving.
a

1^

in the

glasses

sherbets

names

of

is used

champagne

and

strain

minutes;

DIRECTIONS

in

has

other

used

GENERAL

from

just before

or

10

above

given

water

AND

quart

differ

having

liquors
and

them

Punches

following

cold| freeze.

When

and

fruit

served

are

game.

Punches

for

of sugar

cups

as

of any

S2.

the

The

creams.

ad

in

STRAWBERRT-ICE

made

made

be

may

These

pack

LEMON-ICE

PUNCHES

before

enongb-

and

ice-cream,

as

bard

add

orange.
81.

To

aaoie

so

1 lemon.

of sugar

amount

one

get

2^

and

6 oranges

the

to

the

and

of 32*

syrap

ORANGE-ICE

30.
Add

BOOK

used:

29.

add

COOK

it is to make

preparing
it to

The

also

ANGW""OHINBBE

PUNCH

coffee,
brandy
Stir

cup
or

it well

of cream,
rum,

before

and

%
^

cup

of

sugar;

pint of creamy.

serving.

fdnches

or,

better,

glasses.

with

sweeten

black

of

quart

little

coffee

brandy

be

may

Tnrn

rum.

Allow

as

punch.

vanilla

dasher

the

cup

of

until

rum

it

to

in

LALLA

No.

cream

the

mixed

each

is

and

cream

same

as

of

cop

ice-cream,

before

jast

and

servingi

if

sngar,
in

serve

desired.

ROOKH

When

3.

of

qaart

Freeze

35.

Make

with

eyrup.

2q"

frapp6

cafI:

84.

Mix

sherbets

and

well

quart

it

is

frozen

add

cup

of

Jamaiesk

mixed.

of

cream.

Serve

in

glasses

the

imme

tTD

ANGLO-CHINESE

THE

FRUIT

SERVE

FIRST

AS

fitnall balls
to

from

the

canned

powdered

and

bananas
Add

cocktail

candied

pulp

with

Wine

of

be

not

out

or

orange

with

Sprinkle

must

Cut

little lemon

pieces

or

glasses.

cherry.

threads.

coarse

sprinkle

fruit

grape

in

place

add

and

sugar

off the

scrape

prepared

and

pineapple

DINI:ER

OR

COCKTAIL

and

discoloration.

prevent

LUNCHEON

AT

BANANA

fully ripe bananas

Peel

juice

COCKTAILS

COURSE

1.

BOOK

COOK

little

used

with

raw

bananas.

choice

Soak

When

water.

same

liquid

cool.

to

about

six

juice

tender
each

Cut

in

prunes

sherry

or

in

prunes

wine

the

from

flesh

the

sprinkle

chilled.

become
Tne

several,

be

may

combined

good

glass.

pieces

be
or

small

pieces.

eight
sherry
sugar

the

For

wine

and
first

or

mix

course

mellow

from

syrup

of

carefully;
at

luncheon

make
or

set
or

aside

to

dinner.

FRUIT

alone,

apricot
should

good

or

mixture

each

are

be

all^

cold

bottom

chestnut

of

and

very

the

at

little of the

the

desired.

or

is

pick

and

of

the
and

syrup

desired.

COCKTAIL

pears^

tablespoons

with

take

glasses

of

tablespoons

chestnut

PEAR-AND-GINGER

ripe,

very

orange

juice possible;
and

fruit

pear
The

and

of luncheon

if

variety

one

orange.

if

Put.

stones.

either

the

CANNED

Peachy

moistened

curayao

5.
Use

cocktails.

preserved

added

WITH

of

the

the

cover

beginning

rum

fruits, either

with

in

pineapples

ripe

little sugar,

the

at

little

aside

sugar.

from

very

COCKTAILS

may

the

juice and

fork, retaining all

glasses

in

kirechy maraschino

with

and

used

fruit

The

in

omitted

slightly sweetened.

Httle

in

COCKTAIL

silver

canned

all

Almost

with

''eyes''

juice

FRUIT

4.

little lemon

to cook
set

pieces discarding

lour

add

set

absorbed

mostly

water

into

night, then

over

PINEAPPLE
and

Serve

be

may

sugar

and

pulp

the

glass,

with

core

water

sprinkle

skin

the

and

each

S.
Ilemove

cold

prune

and

COCKTAIL

PRUNE

2.

canned

or

about
the
lemon
very

dinner.

of

ginger jar, and

juice; add
cold
Do

and
not

Cut

peara.

tablespoons

serve
use

too

the

sliced
or

very

into

ginger

root,

tablespoons

little

in cocktail
much

pears

of

powdered

glasses

sugar.

as

:l with

Spun

Sugar.

XVIII

Chaptbr

SUGAR

AND

SUGAR

BOILING

USES

ITS

HAElNG

AND

CANDIBS

BOILING

1.
With
the

the

point

exact

different

the

ficalt

other

the

to

one

judge

to

instead

syrup

can

of

for

this

fruits

and

the

It

perfect
nicer

compotes

to

syrup

sugar

much

and

with

sweetened

right

dif-

is

must

measure

employed.

is

gauge

from

It
with

exactness

be

give

quickly

but

when

the

etc,

attention.

close

are

this

on

passes

tell

to

"ball,"

experienced,

with

frozen

Water-ices

and

unless

water

''blow/'

and

watching

and

sugar^

purposes.

determined

and

sugar.

density,

certain

it

be

easily

Ice-creams

trouble.

less

in

thread,"

different

careful

dropping

by

for

of

cooking

"

experience

much

requires

it

the

named

stages

needs

festing,

arrest

required

and

It

thermometer

to

The

degrees

of

ways

which

at

depends.

saccess

ordinary

SUGAR

GRANULATION

The

is to

evaporated,
chief
is

dissolved.

proceeds
and

allowed

No

phere.
useless
or

The

different

irell

to

the

need,

makes

drops

few
passes

sugar

boiling.
the

(a

tartar

Ko
sugar,

the

of

if it

and

less

sugar

need

begins

add

desired,
be

ever

to

liable

should

lemon-juice

add

unless
a

If

little

the

of

water

it becomes
water

and

it

rainy

in

pan

is

one

farther.

any

it is therefore
A

su^ar)
of

cream

at

sugar
atmoe"

on

sugar

thread;

of

are

and

stages
the

pound

dry

room,

attention.

added

spoonful

the

the

proceeding

grain.

to

be

wasted

grain

to

the

place

undivided

sallspoonful

half

in

crack

or

from

after

it

give

be

must

cooking

have

into

crystals

Also

to

boiiiug

brush

or

the

sugar

the

these

used

reached,

is

quickly

very

scant

degree

sugar

the

prevent

hent

the

degree

cloth

is

is

the

as

pan

granular.

ball

tlie

after

sugar.

be

etc.,

requiring

follow

the

must

care

stirred
the

solution
this

prevent

dipping

by

in

to

of

become

kettles,

right

to

water,

moderate

beginning

boiling

done

will

and

sides

above

pan

or

the

it

holds

crystals;

jarred

is

mass

water,

the

stages

have
of

cream

When

cold

containing

the

of

on

this

confections

attempt

day.

damp

form

which

water

be

not

whole

from

steam

to

around

for

affinity

great

form

away^

the

remain,

to

has

it

original

which

wiped

passing

the

must

grains

be

must

its

liquid

The

when

sugar,

resume

the

care:

water

of

tendency

crack

continue

it

at
is not
If

stage.

and

little

added
tartar

burned.
boil

very

In

again.

the
the

ing
work-

272

THE

ANGLOOHINiSE

COOK

STRUPS

2.
Syrap
In

Byraps

kept

stock

for
U8ed

for

with
Making

ready

To

into

fire

the

over

five minutes'

the

the

time

sites

reqal"

it is

the

end

of 15

minutes

it is 30^.

the

end

of 25

minutes

it is 32^.

At

the

end

of 35

minutes

it is 34^.

work,

with

given

to

for

graining,

tliat

alone

things

sugar

tho

it

}i

srgar;
as

to

it

table

on

the

For

or

in the

forth

over

carefully

BUgar

roll it into

globe

as

soon

or

as

keep crisp
make

it the

miny day,

and

Under

for

day

day it is
have

no

to

or

be

time

an

be

to

time

used.

and

Place

the

it
Do

kettles

points

small

in the

attempt
room.

to

make

forks

and

drop
the

on

of

glass

piece of lime

it

on

spnn

molds,

under

or

and

back

readily gathers moisture, and

not

papers

the

it around
sugar

spun

do), placed

Take

a^ain.
fold

also

quickly

them

fly off the

wires

Have

some

left hand,

in the

heated

advance
few

spread

it haa
moment

will

handle

310^.

or

may

but

of

sugar

When

points.

more

shake

the

crack,

water

used,

air-tight globe with

two, but

boiling

will

of

sugar

little way;

pound)

Boil

used.

cold

give

and

can

desired.

forms

made.

it

cold

from

rods

other

be

be

may

sugar

care

three

decoration

(one

degree

and

pan

of sugar

of sugar

and

these

beautiful

tartar.

must

in

they

pan

of sugar

art

upon

cups

of

the

the

project

the

threads

gets too

sugar

o"f the

nests

the

into

them

fine

rods;

ends

Take

(pieces of broom

kind

the

is

cream

care

forks
as

of the

SUGAR

pan

of

two

any

so

them.

right; dip

If the

of

chairs

and

heat

better,

are

rods

or
over

the

rods.

cork

of

sugar

the

makes

it attain

caramel,
the

five

register 2S^f

right degree,
It

saucepan

saltapoon

spinning,

floor under

wires

may

for

bars

iron

on

to

cookmg,

through

two

the

place

degree.

one

drawn

Keeplar

the

arrest

crack,

boiled

desserts.

SPINNING

letting

above,

just before

degree

the

water.

degree.

climax

to the

sugar

cold

graniteware

and

water,

for fondant

is the

reached

of

Spun

FOR

or

copper

cup

directed

This

has

will

it

one

accomplished.

other

DIRECTIONS
in

Put

it

be

can

of

cups

it

After

the

boiled

sugar

depends.

success

the

sweetened

method

2^

boiling,

called

been

be

can

ice-creams, glac6 fruits, and

when
on

SUGAR

SPUN
has

dry atmosphere,

prevent

and

sugar

actually

At

spinning

needed
int

when

following

boiling will thicken

3.
Three

better

is diFSolved.

At

Although

register

18^-20^

are

the
of

cups

sugar

additional

frozen

gauge

3^

saucepan

until

from

minutes, counting

to

fond

should

be

until

jars

softening

is used.

sugar

without

syrup

Put

Fruits

for

34^

at

syrup

Water-ices

etc.

when

air-tight preserve

in

kept

stoi-k

freeze.

to

prepare

it

every

in

have

32*^ than

at

employed:
Stir

and

prepared
to

icing cakes, eclairs,

syrup

wynp
out

be

can

is well

when

gauge

with

It

use.

BOOK

it

itissafci

damp

ol

SUGAR

AND

4.
When
When

candies

reaches

the

sugar

is to return

tendency
The
the

marble

and

slab

tins

the

confine
the

candy

be

of sugar

amount

used

Place

in

of water,

sugar

is

dissolved, but

another.

to

stage

the

into

Have

adheres

which

to

it

not

lightly

very

hand,

at

done,

thermometer

but

evenly rubbed

pour

vith

the

will

finger,

grain.

it will

much

dent,

the

work

again,

it with

thick

Taikoo
until

Boil
until cool
would

enough

dough,

sugar,

it ropes,
to

until

can

small

the

it becomes

brittle and

right and

be

the

in the

put

the

slab

is
is

sugar

it

until, pressing
while

too

the

smooth,

mass

the

becomes
with

saucepan

When

center

as

fine,white,

in

worked

hands

grained,
a

upon

vinegar, 1 cup
a

and

water,

pinch

spoonful

of salt

large flat dish, lightly buttered; leave

creamy.

"

of the

Add

dish, then

any

desired

cut

in squares

knead-

as

you

flavoring while

kneading.
Chopped
nioesweet*

walnuts

kneaded

into

fondant

and

makes

CooHav

else the

long.

in

mass

it

warm

off, or

taken

very
be

can

stage

marble

If

moment

little too

su^ar

is the

ready

or

be

must

cooked

TaatlBV

one

If the

butter.

stirred

it must

from

stick; dip it

This

or

The

If

rise

water.

minutes,

finger to the bottom

it is white

bars

the

FONDANT

teaspoon

pour

put your

and

Iron

sugar,

until

again.
6.

3 cups

few

it has

not

are

but

"lab

to

suitable

size

passes

or

the

sweet-oil

spatula, keeping

not

results

Marble

an

useful

Stir

Have

purpose.
a

stir until

to

wasted,

into

particle of it

wooden

pers
pa-

granulated

quickly

skewer

surface.

it shows

is soft and

be

not

boiled

and

with

the

every

as

Continue

If the

paste.

need

sugar

of water

on

greased

are

large bubbles
it

again

over

the

of

soft bail" it is done.

serve

dent

and

let it cool

and

forms,

crust

done

paste, which
a

slab

it leaves

possible.

as

creamy
like

be

boiling must

the

over

bars

tartar.

registers 236^-238^.

large platter will

it

When

and

into

of

this time

from

sugar,

rolled

be

just

quickly, has

bays of the

2 cups

cream

longer.

the

small-ball, and

slab,

the

to

required.

saucepan

of ice-water

cup

the

FONDANT

salt^poon of

as

cools

iron

form

to

as

boiling sugar

slab

square

thickness

minute

can

MAKE

tested,

into

then

water,

TO

half

not

and

the

graniteware

scant

carefully watched

be

of

or

copper

and

and

Rapir.

and

little.

too

candy, though
a

upon,

Four
so

evaporated,

upon

if boiled

poured

placed

be

5.

1 cup

entirely

harden

requisite in making

can

boiling

crystals

depends

Candy

for

rales
has

water

of

state

easily removed.

be
These

sugar.

the

stage^

will not

used.

can

carefally the

original

is ainrost

can

surface,and

even

candy

candy-making

The

273

USES

CANDIES

observe

the

to

of

success

right degree.
A

to

making

ITS

very

Working

ANGLO-CHINESE

THE

27^

PIVWJTY

7.

2yi cape

vinegar, H

){ tec^poon

BOgar,

BOOK

COOK

golden

cup

sjrup,

ol

pinch

9alt.
Flavor
to

to

it from

keep

Boil

Boi\ ball

been

few

which

does

drops

they

or

English

and

fitop beating

sides

drop

jnst eqoogh

watef

of

when

the

in little heaps

paraff

previously

add

henvier

buttered

or

paper

pi

cap

feels

suddenly

mass

upon

have

Then

while.

agaitj^t it.

tapped

which

3 ei^ga

into

gathered

be

can

glass when

all the

stiff,beating
and

water

of the

whites

the

walnuts

quick]y

into

dropped

into

are

Add

lemon.

or

cup.

the

to

slowly

until

black

}i
witeii

stick

not

this very

beaten

chopped

Tanilla, almond

barniiig, about

until

Pour

with

taste

dishes.

granulated

cups

(Lyle's), 1

Oyrup

Boil
makes

water

water,

sugar,
a

one

been
previoujfl^

of 4 eggs^

cup

of salt.

Pinch

few

dropped

drops

stiff, beating
cook

and

pour

into

into

Pour

while.

all the

it forms

slowly

very

stiff.

until

the

dish

in

of
in

dropped
Add

cold

almoet

have

rest

constantly.

when

and

the

when

beating

eggs^

shallow

which

ej^gs

Return
ball

harder

of the

whites

slowly intp the

pour

beaten

until

beat

vinegar.

salt until

vinegar and

syrup*

cup,

stove

Then

water.
and

the

to

syrup

)4 teai*poon

nuts,

wliites

water,

cup

soft ball.

off

Pour

(Taikoo),

sugar

chopped

cup

FUDGE

DIVINITY

cat

the

cold
nuts

into

disks.
".
The

same

Divinity but

as

sapie

chocolate

melted

boiled

and

The

same

at

as

the

to

g^

dry.
cups

fire and

\^ stand
turn

in

They
of

cup

must

be

powdered

stir

the

oi^e

with

few
hot

of

sugar
wooden

almonds,

sugar

syrup

nhat
of

spoon
so

mix

of

cup

vinegar.

and

until

Bonbons)

them

tablespoon

preferably desiccated,
walnuts.

chopped

(For

they do

it will be
them

of Bakers

sections

two

grated cocoanut^

Chop

that
and

of

DIVINITY

almonds.

watched

minutes

addition

No.

NOUGAT

nuts.

the

COCOANUT

instead

moment

13.
Blanch

the

Divinity^ except

last

the

DIVINITY

with

with

11.

ia added

without

but

Divinity

as

FOAM

CHOCOLATE

10.
The

SEA

not

and

place them

brown.

Pot

of lemon

it is melted

thoroughly

melted

together quickly,

into

juice.

and

not

in the
a

Place

aaacepan
it.on

slightly colored.
and

not

oven

grainy,

the
Lei
then

btirring lopg enough

SITGAB

grain

to

the

and

sugar,
of

sheet,

one

eighth

While

it is still warm,

pieces when

of

into

into

them

cooked

the

thick, naing

mark

it off into

slab.

half

it ont

Spread

lemon

aqnaree

^ith

in

an

to

prees

which

even

Break

diamonds..

or

in

pound

atmondf,

and

sugar

cold

when

and

will

the

whipped

to

then

honey,

cmmble

it.

it into

crack, 310",
Pour

nuts.

inch

one

inches

pieces three

290".

pound

Cover

long and

this

At

whole

into
the

dish

top with
wide.

inch

one

of

little

of

mixture

thick.

froth;

pound

fingers.

the

stiff

add

the

between

the

to

nougat

it into

cut

Nougat)

beating until it attains

pistachio

few

eggs

strained

then

cooked

making

wafers,

three

Continue

water

of

heated

ball, 236".

of

liiied with

of

White

(Soft

whites

the

pound

cooled

blanched

No.

saucepan

the

mixture

wafers,

inch

NOUGAT

one

to

add

stage

oiled

an

9f^

X^ES

cold.

Pot

sugar

HB

it onto

tarn

an

13.

beat

AND

"

FRENCH

li.
candied

lb.

Ifi pt

glncose,

and

boil to

270",

and

saucepan
in

cold

in

dry
or

Put

As

eggs.
into

water

tested

ball when

waxed

at

in

once

add

gradually

stiff froth, and

add

the

Iieave

of white

sheet

it for

lined

frame

nougat

top, then

flat.

it

press

'begins to set,

mixtnre

as

the

on

to

eggs

the

syrup,

almonda,

angelica

and

extract

pieces.

Pour
paper

the

tin:e.

soon

small

in

of

whites

the

all the

beating

hours.

12

with

paper,

wafer
a

place

paper,

and

board

into

Cut

strips and

wafer

some

heavy

weight

each

wrap

one

to

in

paper.

Ifi. CHOCOLATE
chocolate

Break
hot

over

careful

not

to

let any
the

and

set.

Beheat

well

each

time

Drop
on

If it
will be

before

clean
runs

slow

sheet

dipping
in,

temperature

until

time

the

it down

chocolate

in

is quite

small

pan

Be

smootlu

turn

hot

fire
a

and

water

stir the

till it is thin

chocolate

enough

nntil

it is cold
and

to

coat

with

with

dipping

stir it

center.

it around,

then

lift it oat

fork

and

of tin.

thinly
and

carefally melt

splash into it.

from

over

COATING

and

pieces

water

pan

center

speckled
The

in

stirring all the

water,

Remove

drop

sugar

lb.

2 whites

and

hard

good

almonds,

extract,

glucose,

forms

syrup

chopped

almond

teaspoon

oven.

till the

and

water.

Beat

cut

lbs. sugar,

water,

Blanch

}i lb. blanched

angelica,

almonds

NOUGAT

off the

gray
of

dipper

it is too

looking.

If too

cold

the

should

be

room

ho^

in

they
from

which

will be
60"

to

case

the

streaky.
05"

F.

candies

iTe

ANGLO-CHINESE

THE

2 cup3

milk^

1 cup

EUgar,

"

FUDGE

CHOCOLATE

16.

BOOK

COOK

chocolatei

Bakera

2 squares

piece butter

dse

of egg.
Boil

little

dish

until

vanilla,

which

few

drops

beat,

add

has

beea

of

cap

and

battered,

cliopped
when

sugar,

if

nuts

cold

soft

desired,
into

cut

balL

Add
flat

into

pour

squares.

CANDY
of

pinch

form

water

almost

COCOANUT

17.

l}4 lbs. Taikoo

iiito cold

dropped

of tartar,

cream

pint

water,

pinch

of Ealt.
Boil

antil

boil

hot

while

battered

upon

Then
on

Freshly
soft

too

it is

-desiccated

of the

top

first

cocoanut

better

-cup

turn

tliem

and

stir

the
and

out

until
to

nuts

are

become

in

well

covered

"ugar,
nuts

but

be

cup

juice eecapes

in

them

several

grapes
^ugar

stand
from
to

ZiO^j

ever

or

the

coating

small

hours

longer

two

or

with

pour

the

candy

tiiaa

when

before

little water.

very

then

tlirow

in

and

is

granulates

sugar

they get into

of

ball

half

little

one

mass,

leaving

not

the

surface

short

stem

point Just before

the

turn

except

fire until
out

in

second

Stir

before
the

the

they

coated
of

coating

together.

The

larger size is wanted.

GRAPES
the

section

inside
be

must

become

attached
caramel

them

all stuck
if

break

has

touching

ball, turn

are

way,

AND

quantity

without

the

they

little water.

stir off the

giving them

same

; do

the

but
to

until

ORANGES

until

and

sugar,

way,

in the

sections

stage

sugar

pan

with

saucepan

almonds

same

in the

into

so

bunch,

the

the

the

to

cup

the

in

6LAC"

orange

in

granulated

another

third

20.
an

and

ALMONDS

blanched

the

with

again

given

Divide

cocliineal

apt to make

minute,

coated, and

au^ar

of

leaving them

not

it is

saucepan

fire until

let it cook

Boil

stir

and

may

mass.

one

it boil

SUGARED

granulated

Turn

4dmond8

to

separate.

of

cup

enough

squares.

as

minute

into

well

are

dissolved, then

it is

test.

nuts

thick

mond
al-

ALMONDS

Let

the

over

19.
Put

mixture

sugar

is dissolved.

When

browned.

into

cut

used, but

BURNT

of brown

sugar

of almonds

of

drops

is used.

cup

the

be

the

18.

Stir until

few

until

Color, with

again.

mixture,

can

boil

to

cocoanut

Put

in

put

Beat

cocoanut.

quantity

same

grated

fire and

dish.

the

the

the

from

remove

lb. of desiccated

and

essence

spread

''hairs,"

it

skiui for if the

discarded.
dry.

very

to each

stage.

ona

Bemove

Let

Remove

Boil
the

some

pan

tho

fire, add

iron

barsy

for

cbffee

maple

into

or

of

teaspoon

caramels

Ube

caramels

uee

vanilla, and

tins, tiie

greased

cup

for

and. )^ cop

cream

between

slab

caramels,

chocolate

co"fee.

of strong

place of augari

in

syrop

oiled

an

directed

as

maple

it onto

torn

same

of

cnp

of

BOOK

COOK

AXGLO-CHINESE

THE

278

and

For

omit

the

vanilla,

Do

to

not

Work

size

but

them,
to

harden

on

putting

before

omit

outside,

the

fondant

is

almonds

in

together.
and

nuts

and

If the

dip

mix

between
balls

wanted

hours

more

or

of

the

improve

nuts

for two

are

taste.

hands

color

one

colored

liquid fondant

in

liquid

raw

it into

The

or

little confectioner's

the
roll

fine.

with

vanilla;

When

in

wash

balls

them

for

then

with

gives

balls stand

delicate

maraschino

flavor

and

prepared,

the

and

with

much

chopjied

Let

be

preferred.

too

as

be

must

care

water

soft,

too

by hand,

colors
the

them

the

anything

or

matter

orange-juice;

flavor

powder

cocoa

possible,

if desired.

omitted

be

may

in

becomes

as

and

roll them

filberts,then

of

mix

peach,

After

color.

and

carmine

fondant

flavorings

different

with

coloring

should

with

different

and

strong,

orange-flower

with

one

the

candies

flavor

and

each

into

are

for the

fondant,

flavor

little

as

colors

color

noyau,

the

if

use

the

in

and

with

used,

are

on

balls,

chocolate,

for

flavor

the

color

and

toothpick

The

paste.

pink, color

; for

sugar;

each

much

wooden

the

it to

green

rose-water;

flavors

dipping

fondant

of

portions

orange

color

white,

for

BALLS

too

get

almond

with

HARLEQUIN

by

For

pistachio,
bitter

24
small

this

color.

in

FONDANT

touching

then

and
used

OF

several

Take

shade.

BONBONS

as

"desired.

NEAPOLITAN

2S.
and

Color

layers

flavor
inch

quarter

one

fondant

in three

thick, and

together lightly and

them

cut

chopped

layer %

inch

Take

olive-ahaped
into

press
the

nut

kernel.

thick,

small

it

balls.
an

of

nuts
and

into

inch

equarea.

27.

SUGAR

pieces of fondant,
Hold

almond;

one

form

uucovcred| giving

the

in

the

the

directed

layers

the

roll

above;

one

the

on

it

other;

into
press

squares.

kind

any

as

CREAMS

NUT

into

cut

colors

place

26.
Mix

SQUARES

into

flavored

fondant, then

roll into

PLUMS

flavored

palm

fondant

appearance

and

of the
around
of

colored

hand,

to
cut

taste

it half

it,leaving

shell

cracked

; form

through

narrow

opeoj

it into
and

strip of

showing

the

A^D

8UGAR

CHOCOLATE

28.
Roll
hours

fondant

Melt

harden.

to

of
smootli

flavored

milk,

balls

becomes

chocolate

bind

it

thick

flavor

and

melted

into

cut

flavored

fondanty

squares,

colored

OF

into

Put

molasses, and

-Orleans
and
of

baking-soda,

When
cut

it will

until

boil

it

can

it into

handled

be
inch

skins.

Boil

some

tin

square

it

into

lemon-juice,

it

onto

crack

2}i

saucepan

soft-ball

and

let it boil

Dissolve

"

hoar,

liquid

CRACK

THE

Then

it into

Mix

firm;

tin

greased

well

them

stir in

draw

New

of

cups

vinegar.

water.

and

two

sugar,

it into

teaspoon
cool.

to

sticks

and

slab

or

of

to

tin

the
to

and

sugar

the

and

pan,

add

stage;

the nuts,

over

quite cold.

it becomes

TAFFY

cups

of

before

squares

it

pour

tlie

removing

peanuts^

caramel, and

the

to

or

shelled

with

deep

add

Mark

cup

of

let it boil

table^^poon

crack;
cool.

}i

without

of butter

teaspoon
it

water;

off

of

into

and

stir

until

touching

}4 teaspoon

vanilla, and
squares

turn

before

it

cold.
83.

^ntly

into

or

into

CANDY

two-inch

sides

the

the

oiled

an

balls

the

creainn,

and

turn

white

inch

it into

Cut

wash

it reaches

of

becomes

then

dissolves;

until

in

it, and

32.
Put

brown

butter

PEANUT

to the

sugar

them.

just covering

dip

inch

one

lengths,

small

of

dropped

it until

31.
Fill

layer

balls, and

TO

of

cup

each

whiten

pull

in

will

as

CANDY

when

will

it

chocolate

for

MOLASSES

harden

the

aj^ain.

it

liquid fondant

Spread

BOILED

tablespoon

which

If

wire.

desired.

saucepan

much

as

roll it into

or

6UGAR

large

it with

directed

as

30.

till

Stir

butter.

heat

and

few

spoons
table-

it 2

to

candy

or

CREAMS

Mix

as

fork

of syrup

drops

of

teaspoon

with

little Manilla,

same

and

CANDIES

with

the

chocolate,

few

remove

add

chocolate^

and

sn^^ar,

fine.

inch

one

unsweetened

stand

them

balls; let

small

into

COCOANUT

cocoanut

Fcme

well, and

of

stiff,add

too

29.
Grate

of

it and

into

CREAMS

vanilla

ounce

an

tablespoons

the

drop

with

279

USES

ITS

2 lbs, white

simmering

add

one

HELENSBURGH
sugar,

tin

of

TOFFEE

^4 lb. butter
sweet

in

condensed

teacup

milk

and

cold
boil

water.

slowly

stirring constantly.
Add

teaspoon

of vanilla

essence

and

pour

on

buttered

dish.

While
for

fi

XIX

Chapteb

FRUITS

The
The

palp

be

must

sections^

with

teaspoon

of

sherry,

served

the

peel,

small

in

BANANAS
sliced

Bananas

for

sherry

before

sauted

in

be

in

cut

dessert

with

boiling

water;

each

sometimes
is

juice

with

eaten
it

of

person,

be

may

ends

and

fiour,

jelly

currant

with

vegetable

hot
To

sauce.

to

as

will

light

the

make

resemble

and

tiiey

or

croquettes^

and

dilute

sauce,

with

or

entr6e;

an

light

lengthwise,

two

color,

almonds

blanched

in

cut
or

they

so

fat

good

orange-juice

be

may

square,

in

chopped

few

cut

fried

as

make

cream

moistened

Bananas

served

and

the

add

may

f^RlED

AND

whipped

be

is added.

butter,

two,

in

with

covered

cream

little

rolled

then

and

They

the

to

SAUTED,

SLICED,

luncheon.

dessert

and

served

being

half

pulp

the

separates

and

added,

luncheon^.

at

coarse

which

skin

is

The

first

bitter
sugar

portion.

one

as

glasses.

2.

may

each

to

little

or

thin

the

from

knife.

silver

breakfast,

at

separated

from

spoon

i6 served

grape-frnit

GRAPEFRUIT

ORANGES,

1.

served
the

as

siiredded

with

jelly

candied

orange-peeU
SALPICON

3.

half-inch

into

also
of

and

the

with

juice

or

and

two

may

There

the

bananas

same

Add
in

serve

glasses
it

way;

be

should

cat

removed.

desired;

in

used

salpicon.

orange

th\d
if

liqueur
be

Seeds

good

may

q(!iantity

mixture.

SALTED

4.
Almonds

sherry

Grape-fruit
the

in

orange-palp,

of

proportion

cut

grapes
a

with

combined

be

equal

an

little

skins.

half-orange

in

and

dice,

if necessary,

sugar
or

lightly

together

Mix

FRUITS

OF

blanched.

served

ard

ALMONDS

No.

Peanuts

be

may

salted

the

same

as

almonds.
the

Blanch
; the

minates
into
Stir
with

salt

skins

with

pan

them

almonds
can

small

frequently
as

soon

then

as

so

they

piece
they
are

be

them

pattiag

by

easily

of
will
taken

butter,
brown
from

in

rubbed
and
on

the

boiling

off.

place
all

Put

them

sides.

oven.

in

for

water

the

blanched
a

Sprinkle

moderate
them

few
nuta
oven*.

freely

FRUITS

?Sl
"

thj9 almonds,

Blanch

in

add

then

hour,

oil

of

tablespoon

them

onto

pan

SALTED
in

blanched,

are

mixture

the

oven,

but

WALNUTS

walnuts

do

salted

of

butter

have

the

the

Turn

serving.

same

almoiids.

as

removed.

skin
and

walnuts,

Stir

brown.

FILBERTS

little

not

an

place

and

colored.

before

AND

almonds,

salt

loose

light

ponr
oil for

them

evenly

be

dry

in the

Stir

cup.

fire colored

off the

with

stand

them

they will

so

shake

thoroughly

each

to

are

Let

salt

oven

the

they

ontil they

oven

in

No.

puts.

fine

ENGUSH

them

Brown

of

of

dry, and

to

when

pup

the

while

paper

6.

Filberts

every

in

occasionally

them

and

tablespoon

shallow

on

ALMONDS

SALTED

5.

"

makes

filberts

good

combination.
Salted
and

nuts

during

all times

those

after

punch
skin

served

is
the

the

mix

them
the

the

fruit
in

pack

fruit

same

of

segments
remove

Put

let

cap

of

them

for

cold.

bitter

of white
of

into

them

grapes;
into

sugar

boiling point, then

The

will

rum

mixture

into

until

or

the
cut

cup

the

to

hours,

several

and

frozen

as

remove

pound

rum

the

Put

dice;

and

way

same

grape-fruit
from

come

until

the

in

small

three

seeds

cold.

on

of and

the

let stand

and

OF

off the

WHITE

liquor;

CALIFORNIA

make

r"ini

pour

penetrate

freezing-can and

ready

not

to

Stir

serve.

the

CANNED

syrup

as

CHERRIES

above;

soak

pieces;

cut

freeze

and

in the

way.

JELLIED

9.
Cut

dice;

the
half

cut

almonds.

of

cup

all

add

fruit, and

mixture

of fresh

instead

of

Iroita

gelatine

the

that

cherries

yi

add

juice of

tablespoon
set

of

aside

fruits may

cherries,
are

in

going

or

both

to

waste.

FRUIT

be

and
of

cup

half

sherry.

may

cold

water

cool.
in

be

the

for
and

Serve
same

omitted.

stir

over

with

mold

way

into

blanched
china

mold.

dissolve

it in

the

fire

has

drained

slowly,

until

so

raisins

is

good

may
way

solved;
disfrom

it soaks

if convenient.

cream

This

or

hour;

an

the

dozen

bowl

juice which

it into

Turn

the

into

bananas

two

chop

quarters;
them

lemon,

used

into
turn

of sugar

cup

half

to

small

into

oranges

lightly together

fruit, and

the

two

candied

boiling water;
then

into

dozen

of

ounce

of

pulp

Mix

y^

Soak

the

any

frequently.

PUNCH

Drain

at

eaten

are

PUNCH

into

pineapple

and

salt

together

8.

place

if put

and

ice

mixture

fire

well

so

glass.'a,in

and

the

over

FRUIT

together.

on

saucepan

OF

the

two

fruit

and

dinner^

or

meals.

Gut

roast.

in

Cut

pieces.

in

from

carefully

luncheon

at

SALPICON

7.
This

seived

are

Any
be
to

used
utilize

tS2

ANGLO-CHINESE

THE

COOK

The

first

as

course

it

as

waten

time

summer

fruit

)^

put
it

as

Cook

and

cold

fruit-juice

strawberries

clear;

soon

of

quart

of

quarts

colii

served

in

lancheoii

currants,

or

the

or

frnit

any
frait

makes

delicious'

when

season,

prepared

follows.

make

and

strnwberriesiy

orange^,

for

Take

two

of

jaice

JUICES

FRurr

10.

BOOK

as

in

soon

small

other

or

in

it

an

until

it

as

the

glasses

will

this

in

clear;

sugar

and

or

is

add

of

}i

eaten

it

turn

spoon.

of

it

dozen

oranges,

filter

through

(or

sugar
into

bowl

or

the

in

if

more

to

to

paper

on

saucepan

moistened

arrowroot

cup

dissolved

with

strain

porcelain-lined

teaspoons
then

about

require

frnit

juicy

earthenware

stir

steams,

cool.

an

fire^
little

acid

It

i"

Chapter

COMPOTES,

PRESERVES

i.

Compotes
pnddiDg.
wholesome
Make
time.
it

it

carefully

until

thick,

it

is

They

be

may

other

or

boiling

but

tender,

still

After

skimmer.

about

or

rice

When
until

with

PICKLES

molded

served

with

cereals

cake

they

as

are

very

children.

syrup.

cook

stewed.

with

for

AND

COMPOTES

fruits

combination

sweet

Let

iresh

are

In

XX

and

32^,

strain

fruit

enough

fruit

the

the

drop
firm

is

it

hold

to

the

few

the

fruit

pieces

form.

its

let

cooked,

over

in,

Remove
boil

syrnp
it

Let

at

down

cool

before

serving.
APPLE

2.

and

Pare

quarters,

thick

or

Have

above.

of

Pieces

give

jelly

few

slices

them

and

serve

the

fruit

give

apples,

the

apples

the

may

them

bo

be

filled

sharp

directed

as

fruit.

the

flavor.

partly

When

point

will

enough
with

halves,

with

good

jelly

the

into

finish

and

syrup

syrup

over

tender,

to

them

cut

or

adhere

to

bright-colored

jam.

or

the

Peel

COMPOTE

them,

until

it

cherry
be

corn-starch

served

in

the

plain,

paddings.

with

Mandarin

pulp,

the

time,

until

tender,

keep

them

in

it

each

using
knife

pointed

to

pour

of

center

or

at

careful
and

threads,

the

two

or

being

added,

lemon-juice

candied

one

ORANGES

OF

to

witli

Remove

Boil

down

down

oranges

crosswise.

center.

may

of

until

the

the

spoon

center

whole,

with

down

3.

two

in

boiled

boil

The

glaze.

them
them

lemon

with

slowly

Boil

cloves

apples

jellied
it

of

leave

slices.

and

cinnamon

pour

apples

round

For
cooled

the

core

COMPOTE

over

one

whipped
oranges

the

gives

with

make

in

garnish.

Boil

glass

Orange

ice-creams,

delicious

with

syrup

from

seeds

shape.
piled

pretty

cream,

in

compote.

in

them

Cut

and

core

good

oranges

knife.

the

the

little

syrup

dish.

compote

Bavarians,

or

ANGLO-CHINESE

THE

2S4

BOOK

COOK

PRESERVES

PEACHES

The

skin

by

surface,

placing

boiling water;

into

then

o"f

rub

water

to

lined

Then

fruit

but

fruit

into

the

ladle

to

has

fill them

to

use

the

slats

of

they

will

wood,

and

id tender

fullyusing
tops

while
looks

and

to

the

or

the

Bemove
come

several

the

in

plums
skin

off if boiled

places with

from
too
a

the

them

long.
fork

same
or

To

before

the

air will

it

as

it may

etem,

or

Place

tops.
the

fruit

fill them

cooked

jars

on

boiler,

the

the

cook

of the
not

of

of

jars; fill the

Stand

bottom

carefully,
one

jar

splitting the

fastening

go

syrup

jellyi or

of

inside

each

or

antil

it

completely
jars.

Adjust

them.

strike

PLUMS

3.

Preserve

of

contents

where

cool

jars

to

in

Use

enough

on

is
as

must

the

in

and

boiler

it

time.

carefully

off the

the

top

it

as

Add

thorn.

covering

them

the

Remove

syrup,

them

set

half

Cover

cooking.

them

Place

rises.

Part

water.

but,

down

lengthwise,

two

raise

to

boiled

to

carefully

around

and

water

until

cook

little at

bubbles.

jars without

water,

warm

clear.

hot

more

PEARS

the

cover

poniething

or

break

of

2.

syrup,

scum

hot

in

cold

that

them

cooking,

rubber
be

sauces.

if preferred.

also

in

piece separately

jars place

air

any

may

in

each

little

and

spoon-handle

for

them

cut

of 30^;

boiler

or

move

boiling

run

over

ingi

was

adjust the

and

is left

whole

syrup

in

jars

fruit;

flavoring

pears;

left

they maybe
jars with

again

rest

the

filled to liberate

are

as

in

crowd

times,

porcelain-

very

moment

again

in

off any

rubbers

the

place

Add

amooth

for

it several

Place

use.

take

Be

it

rinse

and

fruit.

fill the

and

tops

to

without

to

while

the

out

juice that

Any

bottled

it

overflowing,

to

Peel

the

dip

to

the

have
cooled

jars after they

the

ready

become

cup

is filled.
be

When

and
two

and

shape.

it loses

jars hot, place

or

float

until

boiling water;

of

the

the

not

ai

of

minute,

will

in

ready

pound

every

it boil

much

it is cooked.

as

to

sugar.

as

until

plunging

water

peach

leaving

peaches,

and

cold

into

each

color

Let

transparent,

pan

the

basket

wire

fruit

Cut

skin.

lb. sugar

the

add

soon

the

in

the

put

preserve

kettle

dissolve

them

from

removed

be

easily

can

as

way
not.

directed

If left

prevent

cooking.

peaches

it ia likely

on

this, in

for

meaaurei

to

or

crack

priek the

for

pears.

open

plums

and
in

286

tumblers

and

making

This

cover.

it is

preserves
it into

make

and
the

water

rind

and

the

enough

to

lemon

and

10.

ORANGE

take

one

cook

until

like

jelly.

spices into

squares

Take

all

away

of sugar,

pound

one

Boil

ginger.

for

all together

quickly

in

quart
the
the
6

pithy

shredded

rinds

with
the

to

thin

be

rind.
them

cut

and

oranges

thick,

very

with

yellow

knife

cooked

should

It

the
When

and

hand,

sharp

from

let

but

not

MARMALADE

APPLE

for jams.

PEACHES

pound

No.

jars with

place in fruit

and

of sugar
the

that

See

the

and

water

cooked.

of the

palm

the

possible

as

fruit.

it is tender

until

is well

orange

the

Weigh
of

poand

off

skin

part, leaving

consistency.

drain

of the

in

to

of water

then

the

until
time

peachesi peel

Allow

BRANDIED
white

best
Put

the

boil again.

it in plenty

much

BRANDIED

peach.

quart

water.

cups

of sugar

5 oranges.

every

jars

to

pound

tight, then

air

are

of fruit.

alternate
Stick

place in

three
cool

months.

six

One

poand

as

directed

as

white

each

to

pieces together, and

right

sugar.

and

white

the

13.

about

add

inch

following day.

marrow

broomstraw;

piece

the

same

Arm

ing layers of

Q^sA

into

cut

of 1 lemon

boil

at

Add
of

the

Select

add

of

old

rind

sugar

these

of

12.

in

perfect and

MARMALADE

the

all the

out

cut

Make

Drop

seeds,

it till the

oz.

and

seeds

with

11.

allow

easily with

shreds.

thin

place

is not

In

JAM

away

pound

grated

the

number

solid

each

to

quarters,

pulp

the

tablespoon

Place

in

Remove

is cool

peel

them

take

leaving

catting it, and

pierce

Boil

pulp.

into

and

jaice and

peel

it cool.

the

sealed.

hermetically

frait which

MARROW

and

little sugar,

juice of

the

Remove

let

all the

reserve

VEGETABLE

marrow,

weigh,

frait before

the

to

be

to

hoars.

Allow

large

one

and

for two

require

not

BOOK

jam.

sprinkle witli

the

does

well

9.

Peel

OOOK

ANGLO-OHINESE

THE

water

peaches
Take

out

glass jars.
brandy
jars and
weeks.

and

keep

together

sugar

and

simmer

for

the

peaches

with

they
this

pour
in

dark

No.

6 lbs. white

brandy,

After

and

PEACHES

are

15
a

all

boiling
place.

sugar,
on

the

minutes

let

liquor
They

fire and
the

after

ekimmer

perforated
out

8 lbs.

the
over

will

be

bring

and

for

to

boil.

pack
15

peaches

ready

(peeled),

begins

syrap

boil

syrup
the

peaches

the

to

them

minutes
in the
table

jar.
la

287

JELLIES

CURRANT

14.
To

the

remove
a

make

to

heavy

the

boil

ed

juice is clear

the

cherries

and

Grapes

Wash

imperfect

any

they
Measure

off

strain

tender,

are

juice, and

the

Barely

parts.

jnioein the preserving kettle

Continue

dissolved.
will
on

take

the

20

apples

minutes.

30

to

in tarts

used

the

same

Turn

into

pulp,

taken

from

cloves

the

sugar.

Boil

hours.

When

until

cinnamon,
from

the

each

turn

mace"

plums

in

and
and

To

add

the

cold

on

but

boil slowly
without

until

Put

and

sugar

move
re-

pressing.

of sugar.

the

stir until

plate will jelly. It

This

cover.

jelly spread

much.

JELLY

cup

cloth

thick

so

two

ounces

they

be

can

like marmalade,

SAUCE

boil until

of

FOR

plumfi, add

spices

it becomes

thick

of grape*juice

cup

removed),

with

will
roast

before

one

3^
take

ounce

pounds
about

of

IJ^

meats.

MEATS

)i

(tie the

(weighed

cinnamon,

which

is good

skins, boiling the

fruit

vinegar,

strong

PLUM

cloves

of

pounds

glacises. This

the

by removing

seven

of

into

of Damson

pound

set.

insure

GRAPES

for preserves,

it becomes

18.
To

add

used

spices

done

will

coring,

or

pound

QUINCE

for preserving,
seeds.

the

out

grapes

(tie the

until

ripe.

over

and

water

and

very

OR

SPICED

as

grapes

removed),

are

is dissolv.

apple jelly.

as

straining

seeds

the

of

and

the

it is

kettle

the

sugar

added

in

sugar

let stand

cheese-cloth

tumblers
them

improves

17.

Prepare

with

little dropped

until

CRAB-APPLE

16.
Make

boil

to

them

cover

boil five minutes;

and

the

peeling

pint of juice allow

each

to

turn

times

JELLY

liquor through

the

give

to

the

juice into

little gelatine

in pieces without

them

a{"ples; cut

the

-Put

stir until

and

is recommended.

glasses and

APPLE

15.

enough

juice several

strained

the

into

the

jelly it is usually because

not

crush

of sugar.

and

sugar,

Pour

jelly easily, and

not

fruit does

When

success.

do

carefully

over

filter paper

pound

Put

hot

again.

and

Strain

through

let it burn.
the

kettle

juice.
it

pint allow

add

Pick

slowly until the fruit is soft, then

Cook

Passing

not

minutes;

twenty

and

do

BERRIES

perfect fruit.

all the

out

each

to

ANY

porcelain-lined

press

heat, but

to

oven

and

in

it clear.

juice, and

the

Measure

and

make

to

only the

burning;.

prevent

cloth

if necessary,

jelly use

Place

stems.

little juice

into

clear

OR

of sugar,

cup

in

bag)*

like jam.

each

ounce

Remove

the

of

stones

'

t8"

THE

ANGLO-CHINESE

COOK

BOOK

PICKLES

L
Select
Allow

firm

}i lb.

PICELBD

white

of

peaches,
Place

Bngar.

alternating layers, bring

fruit

allow

mace,

and

portions, each
Put

the

tbe

remove

pour

frnit and

upon

Figs,

enough
Soak

i)ear8,

or

any

float

to

the

changing
vinegar

seed

in

of

let

and

piece

of sugar;

days

in

of

brine

three

Then

thick,

until

aiid

way*

until

taking

iu

vinegar,

it two

piece

together for

boil them

ground

into

minutes.

place them

days

of

alum

brine
to

pickle.

from

the

brine,

or

using.

ounce

of

size

boilinjs:

tlie

pour

each

the

strong

wanted

them

before

10 minutes

in

before

}4

))eppercorns,

horseradish^

of

of

each
Uiem

aymp

after

scald

stand

ounce

an

of

the

in

keep

then

and

pounds

PICKLES

clotli and

two

them

the

GHERKIN

with

for

oncei

vinegar

mace,

cup

They

boil

pickled in this

be

OR

water

every

bag.

and

Boil

in

put in glass fruit jars.

can

will

To

fniit

kettle

preserving

dividing

muaiin

"A

pound

every

(able^oon

then

peaches

been

fruit

sniooth

ejig.

them

quarts

and

hall

an

water

over

have

CUCUMBER

cucumbers

add

flat dish.

other

in

small

the

on

upon

which

peaches

into

sugar

and

them

tied

To

boiling point
this

To

vinegar

tlie cucumbers

tbe

each

is then

place

2.
Rub

vinegar.

spices and

the

tlie

to

weigh.

and

peaches

cloves^ mixing

portion

(Sveet)

})cel and

slowly

of

pint

one

cinnamon

PEACHB8

Put

of
a

and

pea,

straining

into

mustard
a

the

over

cucumbers.

cinnamon,
Make

for

figs,

doz.

few

of the

syrup

top of each.

bottles

in

Put

and

sugar

until

only,

minutes

tender.
and

into

cabbages,

15

Mix

hours,
itand

12

has

pound

of mustard

cap

of

sugar,

tablespoons

P^ck

in

add

spices.

figs.

the

Put

Boil

the

whole

figs in this
in

clove

tlie

syrup.

CHOW-CHOW
of

green

tomatoes^

layers with

salt;

25

cucumbers,

larg^

been

the

vinegar

boiled

turmeric, ^

in

pack

brine

and

with

cover

let

them

vinegar

stand
and

for

water,

t'welve
and

let

hours.

off the

which

and
off

drain

another

Drain

pounds

onions.

together

then

pieces

vinegar;
Remove

pour

4.
Cut

2%

vinegar,

cloves.

teaspoon
a

white

quart

FIGS

PICKLED

3.

seed,
cup

few
one

and

cover

minutes
ounce

of

of jcinnamon,

1)4 gallons of scalding hot

with
with

one

pint of grated

celery seed, H
anvi

lbs. sugar.

cup

of

vineg^ar

horseradish.

ground

pepperj

)^
"i

PICKLES

Let

stand

of

pound

until

ground

perfectly

then

cold,
Mix

mustard.

289"

them

add

one

ealad

of

cup

thoroughly

ail

and

}^

place

ia

oil

and

together

jars.

SWEET

5.

TOMATO

SOY
"

gal.

sliced

but

peeled

not

sliced

tomatoe?,

green

and

but

white

gal.

(or

peeled,

not

i/^ gal.

sliced)

cabbage

tomatoes,

green

onions,

pint

1
,

tablespoon

salt,
allspice,

teaspoon
Fresh

celery

Slice

tomatoes,

and

sugar

while

Bottle

teaspoons

tablespoon

lbs.

15

Cut

cloves,

with

lb.

half

gently

adding

layers*

it

after

hour

an

boils.

off

other

the

brown

vinegar,

teaspoon

ground

thin

into

slices.

which

for

ingredients

has

fifteen

lbs.

onions,

red

ginger.

boil

collected,

until

or

salt

with

Sprinkle

minutes,

tablespoon

y^

powder,

curry

bottle

liquid

the

CHUTNEY

sugar,

onions

the

the

leave

and

and

tomatoes

tomatoes

are

tender.

7.

lb.

Cook

tablespoon

cooking

and

Drain

and

pepper.

alternate

in

pack

TOMATO

allspice,

teaspoon

tomatoes

hours.

soft

ground

sugar,

seed.

the

onionn,

GREEN

tomatoes,

green

mustard,

onions

brown

cup

hot.

10

24

tablespoon

of

hour.

an

vinegar,

qt.

seed,

instead

and

for

6.

peppers,

used

cabbage
stand

celt^ry

be

may

spices,

cloves,

lbs.

}i

salt^
%

pepper,
Mix

tomatoes,
ground

oz.

grated
all

^
and

CHUTNEY

apples,
1

ginger,

nutmeg,

together

lb.

TOMATO

pt
boil

oz.

}^

lb.

mustard^

sultanas,

lb.

oz.

sugar^

onions,
}^

shallots,

teaspoon

vinegar.

up

quickly,

then

simmer

for

two

hours.

cayenne-

^i

XXI

Chapter
BEVERAGES
TEA

1.

The

Freshly

water

been

boiled

boiled

for

Draw

the

When

minutes

Tea,

desired,
from

give

not

The

the
Place

the

it

nse

be

be

to

the

before

boil

has

tion.
decoc-

using.

leaves.
tea-leaves

the

required

let it stand

and

tea

use

still have

balls

of

the

just five

after

short

are

to

they

dilute

the

to

may
if

and

It at

prepare

first

strength

Water

samovar.

removed
will

boiling-point,

the

below

make

after

over

an

then

allowed

be

minutes

how

and

though

as

in

matter

no

put

fiame,

good

as

remain

to

five

alcohol

to

infusion.

strong

very

water;

will

and

it is well

receptions,

at

boiling

tea

astringent

an

convenient

tea,

this

to

time,

good,

as

bitter.

as

are

it

minutes;

best

boiling

The

is not

infusion.

the

water

leaves

five

the

enough

needed.

as

in

used,

add

|x"t;

than

flavor

the

strong

be

to

kettle

however,

fit to

it will

The

made.

kettle

boiling
attained

the

right

punch

cup
as

tes

Russian

Iced

as

by

milky
is

tea

should

tea

punch

; tea

well

not

the

the

pot

much

it may

taste.
where

use

one

two

or

at

cups

time

very

be

made

is

improved

tea

18

the

it, and

is

tea

the

in

placed

ball

the

only

removed

from

water

cup,

the

wh'^n

the
lias

water

color,

is made

soaking

destroy

tea

good

over

holding

of

preparations

tea

called

ball

poured

Vario4is

"Russian

Jc^d

the

to

tea-ball
are

Tes

bard

that

Water

taste

becomes

it falls

using

bag,

tea;

boiling

is

the

tea

of

diluting

scalded

"eep

be

not

diluted,

the

If,

Silver
The

in

bag.

made.

will

teapot

have

to

where

pot

tea

muslin

the

water

kept

in
of

but

essence

is

results

quantity

dilute

to

freshly
tea

bag

the

remove

dull

tea

longer

time,

reputed

in

kept

Swiss

the

an

which

and

into

tea

the

the

of

steep

that

are

almost

satisfactory

Where

tea-bar

who

water

kettle

in

long

too

getting

using

the

to

it the

upon

cover

not

after

stronger

Russians,

strong,

the

should

perfect,

remain

The
very

be

grow

leaves

put

coffee.

or

come

into

pour

hard,

down

it

let

boils

8hut

tea

gives

serving.

to
to

and

water

good

to

life, and

lacks

immediately

water

water.

before

continue
the

pot

the
of

quantity

and

essential

more

or

filtered

freshly

Scald

is

water

hour

an

the

tea

by

adding

the

sugar

flavor

refreshing
very

by adding
proportion.

first

of

tea

in

or

One

it

by
and

sugar

drink

strong,
lemon"

made

are

in

rum

summer.

the
It

become

tablespoon

iluvorings.

slice

of

brandy.

or

change

and

will

adding
thin

is

of

lemon

served

the

drink.

glasses^

when

lemon-juice

however,

of
in

so-

each

to

These,

character

clouded

The

iced.
to

and
Iced

glass

of

BEVERAGES

COFFEE

2.

It is desirable

with

The

best

flavors.

If

strained

through

the

coffee

pot, and

will

full

ground

coffee
the

in

it is used.

its

get

flavor

less

hot

pound

drink

coffee

is better

coffee

weak

heaping

bWck

make

'flannel

on

the
and

thick, and

be

must

Put

strainer

through.

If

enough

the

water

cold^ therefore

have

strainer,

hot

while

water

will
the

it is

-violently boiling when

poured

Put

to the

come
an

This

the

egg

and
is to

tablespoon

ground

coffee

before

into

the

the

boiiing-point; remove,
the

crushed

clear
of

cold

the

water

of

down

the
the

felt

the

fine

water

made
if

coffee

less

milk

hot

will

of

makes

be

grounds.

the

The

right unless

Serve

the

flannel

straining
in

coffee
it

in
the

coffee

thick

depth

stand

and

on

powder

much

will

water

or

it.

and

slowly

not

bag,

over

it

make

beginning,

at

the

will
a

be

pan

of
is

water
once.

COFFEE

pot,

and

pour

over

etir into

shell; replace it
coffee

usually

pint, of

into

very

BOILED

4.

hold.
house-

its fine

using

half

or

cup,

prevent
to

Coffee
on

boiling

to

through

dripping.

as

milk*

powder

used

hot

pot

to

the

pour

pass

having

COFFEE

coffee

is

order

lose

to

with

the

former

in

is

china

boiling-

in

the

in

fresh

in

waste

seems

way,

If

tea,

powder

coffee

diluted

with

of coffee

coffee

the

economy

Black

infusion

DRIP

fall below

It

it.

or

Like

fine

an

is

the

all

earthen

far

coffee

betrays

ruin

bad

foreign

if the

coffee.

as

care

acceptable

as

absorbs

is great

that

and

or

an

made.

in

made

enough

close

is

time.

flavored

tablespoon

coffee.

laid

freshly

strong

3.

Cue

be

to

vimes

coffee-mill

good

use

There

three

go

considerable

any

than

will

it will

to

ground

strength.

also

desired, but

is

coffee

good

coffee

the

onto

is allowed

water

as

should

for

Any

strength

better

well

cloth,

co"fee,

turned

and

readily

coffee,

stale

nicety

is not

the

sweet,

perfect

the

as

therefore
it

tea,

kept

dripping.

by

if

flavor

case,

Like

the

Have

coarse.

latter

have

if

right

be

of

boiling when

water

not

before

point
to

the

have

film

To

pot

perfectly

not

Coffee
soiled

housekeeper.

the

between

bean.
with

out

the

bat

carelessly made

inferior

collect

to

the

coffee

of

wiped

flannel

into

put

results

pot

operation,
difference

the

niark

of the

difScolties

of the

one

simple

an

is

is

very

from

the

is allowed

spout

quality

made

well

that

is

right

prepared

it is

which

decoction.
as

coffee

of

making

The

closely covered.

coffee

keep

coffee

the

have

To

to

291

fine

spout

on

the

it the

place it

beaten

let it boil
in
on

let

boiling water;

slightly

fire and

particles held
and

it

one

white
minute.

suspension.
the

side

it
of

of the

Pour
r"^'^

where

it will

the

perfectly still for five minntea,

Do

not

from

is the

coffee
the

flavor

flavor.

Sweeten

instead

of cups.

cold

and

ICED

black

coffee

acceptable

CAFE

coffee

let it stand

Any

refreshing and

half

boiliij"; milk

uf

cup

time.

Sweeten

to

Brioche

light

of

teaspoon

for

is lost detracts

The

jnat

aroma

mnch

so

and

half

it for

one

good

to

to

strength and
it in

Serve

serve.

prepared

in

this way

glasses

makes

in^sammer.

No.

in

cocoa

boil

ready

luncheon

desired

of

cup

then

boiling water;

add

minute^ stirring vigorously all the

taste.

Bath

or

buns

are

with

serve

chocolate

for

cocoa

or

ft

lunch.

thoroughly

Mix

and

altof^ther.

give it the

breakfast

COCOA

7.

mix

then

carefally the

LAIT

to

ice until

left from

drink

AU

milk

to

on

6.
Dissolve

off

poor

drink.

of the

enonjjh

then

oilfl-^all that

volatile

escaped

BOOK

minutes

boil three

coffee

let the

5.

Add

COOK

be

liquid coffee.
of

ANGLO-CHINiSE

THE

292

with

little extra

the

milk

or

flavor, but

marshmallow

If

cup

of

to

added

careful

be

placed

in

successfully " omitting

the

lemonade;
lemonade

slice of

is wanted

lemon,

seeds

any

or

that

to

boiling.

etove

If

drops

desired
of

vanilla

much.

too

use

few

sn^r,.

on

saucepan

minutes.

two

is very

cocoa

hurry, this rule

nice.
followed

be

may

to

add

use,

shavings

have

the
the

for

lemons

two

may

Sweeten

few

for

Put

very

LEMONADE

clear.

ready

allowing

lemons,

remove

When

syrup.

the

boil

of

tablespoon

boiling.

8.

Squeeze

paste.

of hot

in

with

cocoa

after

not

cup

is wanted

cocoa

thin

and

water

be

may

No.

tablespoon

cream

or

boiling

cups

cream

improves

milk

cold

in two

pour

heaping

COCOA

fallen

juice

necessary

of lemon

-zest

with

in"

or

sugar,

strain
or,

the

each

glasses

of

jntoe if the

better, with

of water.

amount

into

three

every

Put

sugar
a

thin

glass.

ft. LEMONADE
4

boer.

lemons,

oz.

loaf

sugar,

qts. boiliag water,

bottle

givger

(stone"

294

ANGLO-CHINESE

THE

To

Sweeten

and

then,

and

use,

Lastly, add
such

venienti

of

slices

following

be

must

diilled

and

cucumber

is for

making

beginning,

THORP

THE

formula

in

observed
before

bottle

few

and

fruit

any

coor

etc

COCKTAIL
cocktail

one

always

proportions

same

Have

them.

glasses well

the

of

instead

syrup

sugar

use

the

only;

of

number

any

chilled.

also

of

pieces

ready

until

ice

on

glass of

soda-water,

of

it

Put

pineapple, raspberries, strawberriesy

as

17.
The

add

large lemona

brandy,

of

glass

bitters.

AngoRtara

before,

not

thin

of

cocktail

joice of

strained

the

add

auf^ar,

teaspoon

add

Sauterne

powdered

with

maraschino
to

of

qnart

CUP

SAUTERNE

16.

BOOK

COOK

for

sugar

sweetening.
1

Stir

mixture

on

the

zest

little of the

Beat
the

white

glass;

add

hold*

Stir

Orate

milky

and

the
of

drop

yolk of

tlie egg

to

sliake

or

will

give

it

brandy

or

slowly,

very

and

cream

beating

milk.

and

froth;

with
or

any

Fill up

syrup

made

of

boiled

light

liqueur; strained
the

glas3

with

preserve

cracked

light

together;

piece of
a

express

sugar
may

it is used

for

glass

will

if desired.

mm

naed

be

into

them
the

as

and

whip

cream;

turn

milk

cream

instead

of

iuTalid.

an

of

eggs

pint miU^

sugar,

beaten

thoroughly

pour

stiff and

on

pint

brandy

lastlj

add

l"eaten.

SHAKE

it to

; sweeten

flavored
of any

ice and

cream,

possible, add

whites
be

pint

as

MILK

sugar

The

EGG-NOG

must

full of milk

glass %

Tom

blended.
take

cocktail, and

much

more

when

sugar,

.\dd

mixture

The

as

top; whipped

yolks

and

Lastly,

to

sugar

and

add

together;

tables}x"ons

the

over

them

brandy

or

20.

Fill

mix

MARYLAND

hard.

it

teaspoon

nourishment

Beat

whiskey.

EGG-NOG

the

over

more

eggs,

Old

glass.

la.

rum

well

chilled

air.

fills it with

piece, hold

stiff

IS.

Eight

as

egg

of

of nutmeg

dash

thoroughly

it in the

one

teaspoon

one

until
that

ten-cent

oil, then

orange

spoon

shaken,

size of

bitters,5 teaspoons

teaspoon

maraschina

with
be

not

syrup,
or

ice

must

lemon

sugar

of noyau

drops

fpn,

teaspoon

with

kind

shake

taste

or

with

any

froit

syrup,

Yanilla,orange-flower
liquefied jelly may

together

until

well

mixed.

or

water,
be

used.

BEVERAGES

MILK

21.

Add

-sweeten

to

milk

shake

taste;

to

of

glass

cherries,

strain

then

made

of

quart

little

grated

or

rum;

nutmeg.

of

fresh

with

juice

glasses

wherries,

Mtra

until

water

w"*li

Wlien

cloth.

heavy

chilled

of

pint

through

raKphcrrieH|

ice.

on

GRAPE-JUICE

to

water

top

fruit

the

in

serve

23.

Add

of

out

prc^ss

and

the

brandy

elicrry,

SYRUPS

quart

and

dilute

and

sweeten

be

of

more

over

FRUIT

can

Cook

currants.

or

softened;

cold,

drink

refreshing

or

dost

and

22.

PUNCH

teaspoon

well

2U6

of

quarts

free

grapes,

from

the

lei

stems;

"

^em

slowly

oome

glass

into

onoe

liqnid

the

Betam

wooden

boiling-point;

fire,

the

to

preparing

in

seal

and

jars

spoon

the

to

the

qoart

torn

Ikmitb;

aogar,

^Wben

of

it

vinegar;

ov"r

and

diiote

for

20

the

of

of

strain

rafrpljerry

a'

thick

and

yfU'iug-if^Afii,
fiorcelain-iine"i

cUAh,

turn

kettle

at

and

VINEGAR

raspberries

mijiUtes.

the

to

Use

EASPBEERT

quarts

through

juice.

end

and

express

boil

ripe
tlie

at

another

again

nsed

of

quarts

strain

eome

immediately.

2L

Pat

then

again

it

into

24

hours

fresh

tJie

Tom

vinegar

earttien

an

and

press

ripe

it

with

strain

l^errie^.
and

juice,
into

Jx""I;

I"rt

eji'h

to

\yA\\^^
Ujn-e

partt

tij^f

out

it

p-nt
aj,d

ox^r

j*om

stand

ligurT

th"'fji

ar^l

aij'/lh".-r

a/3'J
a

ccrk

of
Kia"?r.

%ii*-u

24

of

im^mA
eo.d.

Chapter

XXII

FOR

RECIPES

NURSERY

THE

(Contributed)
SOUPS

BEEF

1.

Put

chopped

into

the

At

Place

the

but

do

with

Add

fine.

hour.

fire

the

on

boil.

the

Cook

for

beef

bottle

in

stand

for

one

of

almost
then

hours;

two

and

saucepan

slowly

water

fat

cold

water.

boiling

to

{"oint,

and

strain

seasoa

salt.

Take

cold

skim

VEAL

it

and

well,

then

and

take

it

for

invalid.

an

and

the

and

salt
the

of

gently
Season

end

of

the

into

until
the

teaspoon
the

and

boil

served

with

the

3.

BEEF

with

the

Let

into
it

gently
time

strain

let

saucepanj

broth

sago

is

quite

nicely^

and

skin

it

come

to

it

is

hour.

boil

thea.

excellent
1

carrot,

that

case*

two

egga,

In

It

will

when

it

is

coarse

of

cold

it

into
it

take

the

and

boil

does

the

boil.

Pour
sago.

it

Boil

minutes.
the

sauce*

not

fifteen

add

half

clean

strainer.

sprinkle

probably

scrape

miucins

water

that
gravy

off

and

through

put
care

well

sago,
meat

twice

boil, then

clear.

small
the

then

the

broth.

pints

Take

through

quarts

reduced,

turnip,

one

of

two

hours.

to

This

use.

from

pass

hour,

one

coming
half

add

BROTH

with

basin

until

for
in

tablespoons

or

it is

broth

broth

and

two

it

the

SAGO

two

for

stand

this

with

saucepan

for

ready

vegetables

knife^
a

for

that

the

sharp

meat

in

fat

all

is
in

AND

beef,

gravy

it

When

let it boil

salt;

liked

it in

rice.

or

of

fat, and

BROTH

lbs.), put

barley

are

Remove

salt.

(2

pearl

all

MUTTON

mutton

of

shreds

of

simmer

OR

vegetables

be

Put

and

back

cut

finely

teaspoon

the

off

pound

machine.

pan

add

pepper.

lean

of

oz.

in

may

One

If

onion,

barley

end

scrag

water

strain

At

the

it

Let

water.

from

free

beef,

of

cold

of

the

place
heat

pound

one

pint

and

2.

of

half
time

that

of

bottle

this

to

end

pan

not

mouthed

large

TEA

beatea.

RECIPES

of two

yolks
the
for

few

It is best

eggs.

and

eggs,

then

to

minutes

"urdle"

Serve

FOR

the

cook

to

the

putting
not

down

boil

yolk of

The

same

small

the

mashing
Add

egg

beaten

light

)^

cup

let

not

the

broth

it boil

to

the

fire

over

the

or

broth

will

eggs

of

of

beef
it

added

and

parsley

is very

SOUP

sized

potatoes
have

and

it does

with

season

been

mash.

Cook

chopped

very

and

onion.

butter.

of

lump

slowly,

salt.

nourishing.

and

milk, celery,

chicken

closely that

it

tender,

Is

POTATO

quart

the

Boil

well, watching

chicken

the

celery, which
1

broth.

together
fine.

Season

After
taste.

to

thoroughly,

Heat

do

but

boil.

not

APPLE

fi.

through

Put

spoonful
boiling

water.

with

enough

with

When

and

salt

sieve

cornstarch

of

thick

One

with

prunes
when
into
add

inch

one

sugar,

stick

barley in

in tureen

prunes

and

Put

cupful of cold

one

tabiespoonful

one

teaspoonful of

add

four

sugar,

and

three

apple

tea-

cupfulsof
Season

sauce.

from

of

rind

barley,

and

stove

quart

one

of water,

cups

(three

adding

four

hours),

cup
Stew

water.

the

susar

colander

through

press

or

half

lemon,

one

drain

and

hot.

SPINACH

cooked
of butter
pepper

SOUP

spinach
and

and

tlirongh

pieve, put into

tablesipoonful

one

salt

to

taste.

When

of

flour.

pan
sauce-

Add

half

thoroughly hot,

cupfuls of stock.

9.
Soak
In which

two

till tender

serve

8.

with

and

water

the

Mix

cup.

cold.

or

of

pound

Take

cooked.

pour

add

of water,

cups

half

into

SOUP

rind, cinnamon

Boil

tureen.

and

hot

PRUNE

two

cinnamon,

nearly

are

either

make

to

sauce

water

transparent,

serve

prunes,

lemon

prunes

to

of

pound

npple

and

and

cinnamon

SOUP

little cold

7.

do

Stir

the

of

BROTH

cover

medium

add

potatoes,

sprigs

few

but

or

to

water

When

and

onion

spoonfuls

broth.

CHICKEN

much.

steam

or

297

three

or

the

eggs,

5.
Boil

into

too
an

two

mutton

as

just enough

on

KURSERY

hot,

very

4.
Make

add

to

them

pour

THE

it

half
was

TAPIOCA

cupful of tapioca

soaked

and

add

two

over

quarts

SOUP

night, boil until

of beef

stock

or

tender
chicken

in the
stock.

water

298

THE

ANGLO-CIUNESE

10.

Prepare

of itrated carrot,
a
a

double
half

of

cup

for half

an

Bemove

turnip previously cooked

for

of water
of rich

of soup,

quart

hours

two

milk

salt

and

teaspoonfuls

flour

slice

to

rubljcd

well
the

tliree

beaten

yolks of
It must

soup.

soup

pints

in

smooth

be

may

of

two

in

soup

less

in

less

parboiled for half

Much

valuable

through
if too
heat

to

and

added

all

remove

the

slightly

Heat

quart of milk,

(the brown

grated bread

crust

of

flavour

onion

to

the

remove

teaspoonfnls

onion,
of

to

in
turn

flour

For
in

three

When
thin

pints of

done,
cream.

quart of soup

each

rub

boiling

through

Beheat,

and

with

two

the

over

rice

with

barley

or

into

fresh

to

have

may

be

boiling

of thin

cup
the

proper

mash

and

cream,

consistency,,

quantity

browned

first

water.

perfectly tender,
a

the

of

liquid

of

finely

flour.

added
the

colander,
in

tablespoonful

top

of the

the

add

loaf)

milk

is well

salt, and

thicken

little cold

milk.

and

slice'

flavoured,

Lastly

with

twa

add

one

serve.

for

colander,
when

lentils

to

with

When

PEA

desired, simmer

water

quart

SOUP

boiler.

SPLIT

15.

the

additional

an

thickened

part only,

and

(cooked)

cupful of macaroni

put

thin

to

preferred

smooth

rubbed

Plain

If desired

salt and

been

add

perfectly

eggs

eggs.

When

from

through

the

flavor

however.

has

double

quantity

taste, slowly

to

|he

and

water

which

small

boiling,thicken

tender.

in

MACARONI

14.

preferred.

drained

or

in

colander,

mix

to

until

strong

If

serve.

soup

if

skins; add

boiling milk

in

and

SOUP

water

lost

salt

milk.

adding

soup

then

is thus

boiling and

to

and

hour^

an

thick, sufficient

be

and

nutriment

colander

again

may

color

boil

seasoned

LENTIL

in

and

when

and

soup,

place of potato

add

SOUP

after

reheated

together

and

dice.

through

stirring briskly

pint of lentik

dark

it

VELVET

13.
Simmer

in small

little cold

potato

eggs,
be

not

used

hot

cut

rub

lieheat,

12.
Ponr

slice of onion

SOUP

Then

Heanon.

teaspoonfol

Cook

of tomato.

cup

larjtecarrot

one

longer.

or

and

to it one

the

CARROT

11.
For

half

add

boiling and

to

and

hour.

BOOK

SOUP

Heat

slice of onion,

boiler

VEGETABLE

of Rtock.

quart

COOK

six

add

boiling,

SOUP

cupful of split peas

hours,

or

until

very

thoroughly

dissolyed*

one-half

salt and

season

with

stir into

it two

teaspoonfals

slowly

cup

of

of flour

RECIPES

rubbed

in

smooth

preferred

If

celery

the

FOR

little

cold

may

be

cream

Waeh

for

water

needed.
be

salt
of

four

pearl

or

of

three

or

fork

let

to

steam

meal

with

sour

and

oatmeal
acid

escape.

If

cold

with
the

and

with

half

groel

little

inch

an

If
if

stick

for
of

ful
like

of

stale

costard.

cap

bread
A

of

beef

crumbs.

very

on

time

to

barley
the

as

there

grains,

beaten

yolk

eaten

They

whole.

the

and

give

morning.

and

pudding

thin

minutes,
if
a

wet

arrowroot

smooth

sugar,

patient,

paste
or

preferred,

little

until
and

juice

lemon

boil

complaintf

summer

with

the

nutmeg.

PUDDING

TEA

add

fever

little

five

Cook

then

with

it

into

water.

for

or

saltspoonfals

make

Strain;

into

delicious

are

strongly
salt,

or

sugar,

jelly

over

be

cook
with

stir

boiler

with

apple

and

and

lower

Put

water.

water

serving

the

salt, 2

boiling

to

boiling

the

Serve

the

boiling

GRUEL

salt

BEEF

nutriiious

qnarts

which

of

preferred,

in

and

in

cinnamon

Pour

two

time

cooked

quart

poured

patient

tea, add

the

before

water

intended
a

IS.

Take

pour

sauce,

is obtained.

flavor:

scant

just

sugar

into

it

milk.

cover

and

flour

stir

consistency

the

improves

then

water,

desired

the

Mix

water.

salt,

saltspoonful

in

CHILDREN

ARROWROOT

water,

liquor,

of

FOR

crave

many

the

If

quickly*

cream

so

boiling

cup

cold

thin

little

cream.

more

apple

water

off

serve.

the

apples,
the

boiler,
the

cook

which

flavor

double

18.

in

serve.

with

slowly
from

portion

MUSH

Remove

will

Baked

cream.

the

the

of

teaspoonful

the

in

it'

to

OATMEAL

hours.

the

salted,

and

flavored

soup

simmer

strain

and

instead

}i

salt

and

add

cream,

used

and

boiling

tender,

pints;

oatmeal,

cap

meal

two

the

thickened

SOUP

drain

adding

is

whipped

be

may

barley,

barley

17.

the

and

antil

BARLEY

hoars,

three

cup

egg

omitted

CREAM

tve

the

about

and
an

of

cap

When

should

Boil

water.

299

onion.

or

16.

of

NURSERY

THE

beaten

small
for

egg

pudding
invalids.

and
dish

heaped
and

bake.

tablespoonIt

bakes

300

COOK

ANQLO^CHINESE

THE

BOOK

PUDDINGS

hours,

of

juioe of

"iigari the
2

lb"

Take

into

turn

applesi

and

mould.

APPLES

OF

and

pare

lemona,

DISH

1.

grated rind

the

Serve

with

slice into

them,

core

thick

of

l^t

one.

custard

1 lU

add

pan;

boil

these

aboat

cream.

or

"

Boil
it

two

of

butter, three

floured

the

boil

forty minutes

saltspoonful of

trifle witli
balls

into

mixture

Add

fine.

moderately

half

Moisten

eggs.

or

it

mash

of sugar,

shape

Steam

cloths.

pudding

and

ounces

two

hands

floured

With

cream.

yolks of

the

spice, and

DUMPLINGS

rice, drain

of

pound

ounces

ground
of

half

RICE

BOILED

2.

send

sugar,

mixed

tablespoonful

to

in

them

tie

and

and

to

with

table

custard.

8.

pint milk, yolks of

teaspoon

vanilla^a

stand

in

sugar

and

the

banana
different

the

kinds

of

to

or

of

teaspoonfuls
bake

nutmeg;

to

bottom

when

until

cold,
this

to

milk

begins

custard

and

continue

the

boiling

cool, add

to

Grated

serve.

pan

eggs

and

from

pan
it

let the
the

cream

the

the

and

pan

into

remove

added

cocoanut

COTTAGE

ditiolved

in

of

cream

in

and

beat

sugar

the

chocolate,
successfally

makes

PUDDING

pint of floor,half

soda

of

thicken;

deep

salt, ^

teaspoon

puddings.

heaping

teaspoonful

and
then

to

in

yon

eggs

cups,

4.
One

milk

the

while

sides, stir

little

pineapple

or

tablespoon fuls

Pour

stir the

begins

into

pour

PUDDING

boiling water,

down

scrape

vanilla,

of

it

3 eggs,

little flour.

flour; then

until

stirring
water,

kettle

CUSTARD

the

milk"

capful milky

one

in

dry

and

the

with

warm

two

with

flavor

flour;

serve

one

of batter,

tablespoonful

one

slices

in

cut

oven;

of sugar,

cupful

rubbed

tartar

moderate

sweet

sauce.

6.

sauce

Sweeten

and

(which

lias

beaten

to

of

castor

salt.

Pat

vermicelli

pt

through

stiff froth.

6.
1

of
sugar,
the

and

with

season

been

APPLE
mace
a

with

Serve

two

milk
simmer

sieve)

of

in

pan

the

or

to

milk

small

bowl

of

the

whites

of

add

apple
3 eggs

(Steamed.)
two

cinnamon
boil.

cream.

vermicelli,

vanilla

into

or

; then

PUDDING.

ounces

nutmeg,

nutmeg

or

sugar

YERMICELU

milk,

FLOAT

When

till it is

two

eggs,
to

tablespoon

foil

pinch

of

taste,

it does

so, shake

quite soft and

clear

in

the

looking.

pulp half the

^uick

of

white

quickly

to

egg

Beat

the

stiff

sugar.

froth,

Serve

at

one-fourth

about

stew

and

pan

then

the

remove

the

over

and

apples,

set

and

fire

lay them

them,

cut

brown

half

and

peel

lemon

in

and

paper

jam,
water

to

grated
the

rind

Pour

it become
the

of

Then

them
the

over

then

cold,

in

Pile

the

Ck)ver

forty minutes;
careful
the

not

to
to

saucepan
then

remains;

it

pour

peel the
a

cover

but

others,

few

cloves,

them

close

with

do

not

piece

of

coarse

cold.

or

castor

ounces

tapioca

fill in

and

whipped

cream

in

boiling

the

about

pudding

lbs. apples^ apricot

hour

one

of

gently until
and

the

bake

sugar,
for

quart

one

simmer

pie dish

with

for

quarter

TAPIOCA

it into

tapioca and

that

granulated

apples.

slowly

lemon,

one

for

Return

syrup

sugar;

the

sugar;

enough
with

water

soft.

Peel

holes

of

half

an

and
each

hour.

sweetened,

heaped

of bread

crumbs,

cold
the
core

with
Let
over

top.

OATMEAL

14.
Half
oance

an

second

Juice.

pint

boil

apples, being

them,

hot

APPLE

deep

serve

in

bake

whip

up,

juice of

and

pot with

either

put

of

fine

Soak

and

lemon

apples, put

jam.

cream.

it.

pint

cover

and

PEARS

six

of

lemon,

of

stiff forth,

lemon

scant

syrup.

the

earthen

deep

Serve

tapioca,

ounces

the

up

STEWED

13.

half

to

the

to

cool.

to

pound

bake.

dish

the

one

the

up

minutes

quarter
a

sugar

will cook

take

taking

away

and

Peel

pears.

pie

saucepan,

its contents

12.
12

egg

and

juice, nutmeg

lemon

rapidly for five

boil

and

stove

one

nicely puffed

apples,

tart

into

sugar

avoid

to

buttered

pint water,

one

the

from

pan

pieces and

the

break

quartered

where

it

set

of

add

APPLES

STEWED

and

add

bit of corei"

once.

nutmegs

water

then

hour;

an

of

the

Put

sugar.
of

and

pints of pared

white

remaining

add

BOOK

every

till it is

hour

an

11.
3

into

mixture

quarter of

apples.

over

remove

Put

pulp.

about

oven

skins, carefully

juice and

lemon

lightly the

stir in

from

pulp

all the

Scrape

COOK

ANGLO-CHINESE

THE

302

an

of

canoe

of warmed

Scotch

butter,

PUDDING
half

oatmeal,
one

one

egg,

an

ounce

pint

of

milk.

Mix

the

half

oatmeal

smoothly
milk

and

crumbs,
a

with

stir the
batter

pie dish,

cover

little cold
mixture

vanilla
the

over

to

bottom

Then

milk.
a

slow

taste, and

pour

the

of it with

well
a

to

on

fire for ten

minutes.

beaten

layer

it half

of

jam

pint of boiling

Then

add

to it the

yolk of the egg.

Batter,

atew^d

Pour

or

fruit.

RECIPES

the
of

miztare
the

to

egg

the

then

stiff

dish

in
at

serve

bake

it

berries

slow

very

apple

of

bake

20

them
1

eggs,

with

in

add

Tarn

Two

to

rusk

of small

crumbs;

it with

mix

taste,

powder.

make

and

crumbs

the

cold

Serve

bne-half

together

and

sauce

cup

pour

on

and

baking

rind, stirand

one-hall

for

steam

it

done

pudding

be

with

and

one

Cream

flour.

consistency

it the

make

to

inches

two

sauce:

tablespoouful

one

mixtures

Add

will

floar^

cups

teaapoonfula

three

nuts.

grape

water

DEUCIOUS

18.

lemon

nuts,

grape

Foam

flavor

and

minutes

the

mould

and

break

cream

flour

and

one

when

boiling

enough

few

one

butter,

cup

and

PUDDING

follows:

as

butter

sauce.

butter,

so

pans,

one-half

add

boil

Let

cream.

with

sugar,

cups

and

grated

rind

the

the

also

one

sugar,

the

whipped

greased

COTTAGE

raisins,

in

Cream

the

sweet

melted

milk

milk,

together

in

with

castor

basin.

ingredients,

NUTS

hour

Mix

and

of

soft like

mixture

cup

Heat

in.

serve

seeded

one-half

bake

and

or

are

other

GRAPE

cup

they

the

Pour

butter, flour

mould

the

one-fourth

eggs,

in

well

to

it out

miliijOne

baking

them

in.

17.

all

colour,

kind

any

or

of

tablespoouful

when

them

lightly

hours.

thick.

two

pudding.

biscuit

pale

and

the

on

white

PUDDING

one

grease

basin

beating

then

ring them

and

is

peaches

or

quantities

sugar

weight

powder,

Thickly

egg."*,

powder,

cup

vanilla

roughly

meringue

pears

CANARY

their

baking

together
the

one

of

drops

the

up

FRUIT

equal

milk

quart

and

eggs

lemon.

one

two

Beat

miuutes.

teaspoonful

add

few

meringue

PUDDING

stewed

or

sauce

mix

Two

sugar

hour.

one

it

until

oven

16.

of

this

30^

once.

and

custard

NURSERY

slowly about

Heap

sugar.

15.
Take

THE

froth, stir lightly into

of castor

teaapoonfuls
Put

top and

on

FOE

of

lemon.

JUNKET

Take
or

china

tables

two

bowl

of

poonfula

qaaoiity

can

Soak

quarts
and

bo

and

half

stir

pinch

milk,

This

of

cup

Add

of salt

be

19.

RICE

cold

cooked

and

Let

sugar.

should

yolks of

two

cook

blood

about

tablespoonfuls

two

loaf

powdered

to

warm

it

into

made.

grain ia distinct
sugar

of

it

served

of

essence

till

stand

with

into

heat, pour

stewed

glass
two

rennet,

cold.

Half

the

fruit.

CUSTARD
rice
eggs,

in

beaten

like soft

pint of hot

one

with

custard.

milk

quarter

While

of

till every
a

still hot*

cup

of

stir in

THE

304

the

whites

and

stiff

beaten

cool

when

COOK

ANGLO-CHI^'ESK

and

eet

with

cover

cool.

to

Or

hot

the

turn

of

meringue

BOOK

whites.

the

into

caetard

Brown

dish,

slightiy

and

cold.

eerve

TOAST

20.

Toast

well,

and

with

hot

several

them

over

pour

slices

thin

PUDDING

stale

of

bread,
fruit

stewed

hot

the

removing

the

alternating

butter

crusty

layers.

them

8erve

warm

sauce.

BOILED

21.

To

of

quart

one

bread

PUDDING

BREAD

soaked

crumbs

soft

in

fruit,

one

of

cup

hot

milk,

add

ane

cupful

of

molasses,

tablespoonful
of

cupful

butter,

boil

cornstarch,
if

necessary

currant

milk

of

pint

jelly

and

froth

may

and

aid

stir

carefully
in

slightly

boils

glasses,

custard

added

of

milk.

it

placed
for

of

with

sweet

spices,
soda,

one

about

sauce.

GLASSES

cold

sweetened,
be

Serve

Mix

till

of

teaspoonful

one

basin.

little

teaspoonful

dessertspoonful

into

of

serve

sometimes

salt,
hours.

IN

eggs,

flour

cold,

When

to

of

the

with

CUSTARDS

teaspoonful

vanilla.

beaten

yolks

the

of

steam

or

22.

Put

chopped

teaspoonful

sifted

fiour

of

cupful

one

of

decoration.

these

add

thickens.

with

over

the

the

fnl

teaspoon

gradually

Then

and

sugar,

together,
about

custard.

of

of

Flavor

whites

of

with

the

touch

eggs

of

BECIPES

FOR

THE

303^

NURSERY

CAKES

1.

Sufficient
and

flour

bake

in

make

to

soft

rather

steady

soft
of

than

cups

tartar,

pint of flour
each

milk,

spoon

sprinkle

cups

of

ejrgs

whipped

in

and

cookies

of

teaspoon
bake

soda

beaten

together

eggs

flour

to

break

ofl"

pieces

strips

as

large

inch
arc

apart,
very

two

of

flat tin with

into

basin

one

shake
and
the

and

and
over

flour

put
it

of
it

tablespoonful

one

are

powder
of

teaspoons

oven

cream

of cinnamon

(Try
little

milk

light brown.

dough,

of

1 teacup

from

butter, 2

outside, tliree

the

teaspoon

of

milk.

and

of

butter, add

milk.

with

all is

after

Roll

out

es

any

of

used

Mix

well

lay

moderate

greased

pai"er.

but

rings by rolling
tins

on

bake,

to

an

jumbles

These

oven.

add

one

and

castor

Put

the

to

egg
mix

well

grated
pour

rind

into

half
a

Take
of

flour

lemon,

tin, smoothing

baking

and

in, alternating
the

suirar

cream.

butter

add

of

and

butter
like

the

Lino

sugar.

teaspoonful

one

well; then

Mix

and

it

with

and

till soft

spoon

mix

Now

it, the

ends;

pint of

board,

paste

into

make

butter, flour

of flour

up.

the

on

(try

baking

SANDWICH

and

side.

the

in

wooden

flour

and

it

dough

of

well

time.

in

well

roll

not

joining

soft

three

teaspoonfula

two

into

walnut

bake

eggs

one

milk,

Do

long

with

the

on

of

tablespoonful

duq

till both

baking

make

to

ingredient, adding

each

make

to

VICTORIA

piece

beat

tablespoonful

powder

stiff

sweet

in).

and

keep

of

weight

the

Spread

grated peel

sugar
of

spreads;

will

and

shallow
a

it

finger,

your

as

of

size

6.
Talse

apt to burn.

are

soda,

teaspoon

quick

the

in

enough

the

dough

it rij-es and

as

cakes,

JUMBLES

cups

flour

taste,

delicate

of

gradually).

for

dissolved

witli, working

begin

to

in

and

tablespoonfals

six

flavor

powder,

ginger^

small

light brown.

and

into

COOKIES

4.
Cream

in

thoroughly

Beat

they

as

teaspoon

Bake

enough

or

hands

beaten, flour enough

nutmeg,
it

1 lemon

light.

very

LEMON

flour

oveu,

well

3 eggs

sugar.

juice of

the

sugar,

half

sifted

of

cups

the

tablespoon

COOKIES

teaspoon

with

cloves,

with

qaick

begin with, working

to

and

Mold

roll out,

to

teaspoonful

CRISP

3.
4

in

sugar,

just stifl* enough

dough

over

butter,

cup

dough.

2.
1

COOKIES

molaBses,

2 cupa

butter,

1 cap

MOLASSES

sugar,
the

egirs

that

had

and

one

the

top.

Bake

abont

minutes

10

in

its browQ

side

with

lay the other

jam,

down

to

on

quick

half

top and

the

on

lingers

out

cut

spread

Next

let cool.

and

paper

Then

pale browu.

and

till firm

oven

sugared

BOOK

COOK

ANGLO-CHINESE

THE

306

turn

shaped

fancy

or

half

one

pieces.

Two

cupfuls

and

and
to

cloves, and

stir in the

foamy,

cloves

flour

flour

Leave

for them

room

the

Prepare
e

oz.

butter

oz.

of

in

and

rind

of

moderate

oven

-top and

return

butter,

cup

teaspoonful
thick
add

as

the

milk

the

flour.

Grate

salt.
of

in.

flour

and
in

Bake

slices of citron

hard

very

of

the

on

minutes

tablespoonful
flour, enough
in

and

and

the

bake

at

the

eggs,

in

once

first and

together

loaf

to

light,

eggs

soda, and
a

it

make

to

the

beat

ginger,

cnps

spice

slightly warm,
then

milk,

soar

cup

Work

molasses

mixture,
10

cups

until

sugar,

water,

sugar,

range

warmed

cup

trifle thicker.

butter,
the

on

the

to

Beat

about

eggs,

Stir

them

set

boiling

in

batter, perhaps

cake

cream,

add

molasses,

cup

cautiously.

very

light

cinnamon,

cup

Sieve

GINGERBREAD

SOFT

dissolved

soda

teaspoonful

put

stirred

is

large

two

of

two

or

cream

well.

pinch

spoonful

till all

Then

them

beat

and

to

Beat

oven.

8.
1

add

sugar

minutes.

20

about
to

and

on

touching.

without

tin

paper.

and

eggs

powder

and

flour

butter

the

to

five

baking

the

with

of buttered

Break

sugar.

the

on

the spoon

from

drop

to

mon
cinna-

the

add

; then

CAKE

sheets

teaspoonful

lemon

alternately

"egg

of

oz.

-with

flour

the

with

tin

cake

spread

to

MADEIRA

7.

them

allow

to

light and

yolks until

the

Beat

namon
cin-

each

pinch

eggs,

thoroughly

beat

and

gradually

just enough

and

stiflen.

to

four

yolks of

the

suear,

enough

sugar

tin.

greased

powdered

CAKES

DROP

SMALL

6.

lastly

in small

or

tins.
OLD-FASHIONED

9.
2 cups

10

-with
in
to

Stir

eggs.

pinch

of

the

sifted
the

salt, beat
flour.

moderate

this

of

white

yolks
the

After
oven

cake, using

sugar,

and

of the

beating
40

flour,

tencupfuls

teaspoonful

flour

eggs

minutes.

to

measured

until
very

sifting,

perfectly light, add

stiff froth

lightly; flavor

with

powder

Baking

before

is

and

lemon
an

add
and

them
bake

improvement

large teaspoons.

two

of

CAKE

together

together

10.
3

of

2 cups

sugar

whites

about

SPONGE

sugar^

of

sodn

LEMON

CAKE

cupful

butter,

dissolved

in

5
cup

eggs,
of

5
sweet

full

cups

milk,

of
the

sifted

grated

and

and

floor

joice

the

U.

adding

it

to

fionr,

of

eggs,

ingredients*

quarters
the

cake

of

is

salt

beat

Add

enough

an

done.

to

Test

the

and

cake

the

Milk

cake

the

tlie

the

^eel

and

milk

sour

tins.

Bake

stir

to

in-

broomstraw;

i^eel,
be

eg^

and

tins.

lightly

into

soft

dough

together

it

add

comes

the

and

yolks

the

other

an"l

about

oven

if

by

sour

then

whites

hot

teaspoon

Mix

butter;

make

^^

turned

tins.

the

Separate

froth

with

add

shallow

two

of

oz.

cake

these

soda.

stiff

in

can

Butter

into

the

butter

fill

juice.)

and

whites

)^

carrants,

(Note.

lightly

Rub

and

milk,

Bake

"

lemon

peel
the

hour.

of

cream,

CAKE

lb.

milk.

sour

eggs,

drops

and

Half

together.

well

}i

8qaAre"

PLAIN

sugar^

the

last.

into

cat

GOOD

moist

oz.

chopped

the

the

few

sugar

currants,

soda,

of

bicarbonate

the

flour"

of

lb.

and

to

then

wbile,

307

sngar

added

be

to

icing

and

the

all

lemon

with

ice

butter

Beat

beating

lemon;

the

cold,

When

lemon.

alternatelyi

of

juice

of

juice

peel

NUR"ERT

THE

FOR

RECIPES

beat

tl.ree^
out

clean

308

ANGLO-CHINESE

THE

COOK

B(X)K

CANDIES

rind

of

cold

of

cups
half

before

it

lemon.

Pour

water.

sngar,

over

into

it

half

out

into

is

few

well

and

batter,

when

grated

dropped

into

mark

fiat

It

inch

in

squares

pulledy

drop
whole

the

When

then

will

and

in

cut

the

on

and

and

rolled

strips
top

as

quickly
Now

then

well;

the

up

so

the

If

candy
ing
flavorwhen

and

cool,

it

with

candy

twisted.

to

put
pour

until

on

or

begins

it

fire

Test

hardens

it

take

cooled,

butter

slack

enough.
it

double

ol

burning.

If

stir

partly

pull

be

may

and

over

prevent

boiled

is

pieoe

boil

water.

it

soda

it

to

cold

teeth

tins.

flavoring

the

cup

sugar,

Let

often

it
of

baking

buttered,

yellow.

desired

brown

kettle.

quart

the

of

of

cupful

stirring
in

drops

buttered
well

six

between

teaspoonfiil

whitish

cold

hardens

it

buttered

of

CANDY

one

thick,

look

to

crisply

hands

your

is

begins

breaks

in

uutil

MOLASSES

into

egg

an

dropping

and

is

half

of

it

fire

well

molasaeei

of

quart

one

size

by

cupful

cools.

Put

the

tuolasiesi
slow

tins

2.

until

bard

cupfuls
Boil

thinly

TOFFY

KYBRTON

1.

it

flavored.

be

POP

3.

BALLS

CORN

"

Take

the

corn

white

will

mixed;

large

popped

un

in

sugar

harden

grease

light

settle

at

the

Pour

into

balls

After

corn.

brown),

water.

mould

pop

For

pan.

(or

of

will

corn

in

then

ears

candy,
one

on

the

the

with

popping

bottom;
take

the

hand.

the

nice

of

cup
of

tablespoonful
corn.

it

put

one

Stir

shake

with

No

down
white

molasses,

vinegar.
spoon

flavor

in

one

Boil

until

should

pan

so

popped
cup

until

thoroughly
be

added.

of

it

310

Boil
Drinks

tablespoon

one

tablespoon

one

The

loss

the

end

by

lemon

and

cooking

be

shall

there

made

be

every

for several
few

of water

cup

hours

in

cold

let stand

minutes;

use

on

serve

from

time

; strain

hour

one

sugar;

good

hot

either

time,

to

add

cold.

or

that

so

at

pint of tea.

one

bring
of

9.

CAUDLE

gruel

add

the

for

stove

coffee
for

let simmer

boiling point and

to

back

the

Soak

coffee.

tablespoon

heai ed

water;
the

for

water

COFFEE

8.
For

pint of

tablespoon

one

should

evaporation

of the

in

flaxseed

juice

TEA

FLAXSEED

7.

BOOK

COOK

ANGLO-CHINESE

THE

minute

settle before

to

serving.

To

beaten,

thin

cup

it

taste;

to

sugar

oatmeal

be

can

of cold

constantly.

Boil

strain;

immediately.

serve

for

Mix

or,
to

Four

tablespoons

slowly

this

preferably, in

of

into

well

egg

or

of

saltspoon salt, }4 teaspoon

pour*on

cup

wine

OATMEAL

bring

sugar,

stirring

boiling water,

of

milk, and

the

add

point;

boiUng

to

added.

is often

GRUEL

oatmeal,

of

teaspoon

boiling water;
boiler

double

little port

11.

salt.

hot

'one

cold.

GRUEL

water;

minutes;

20

either

with

arrowroot

tablespoons

with

wet

tablespoon

sherry,

tablespoon

ARROWROOT

10.
Mix

served

for 2

in

cook

hours;

and

sugar
saucepan

strain; add

saltspoon

for
the

of

minutes^

30

milk, and

bring

boiling point.
CRACKER

12.
2

Mix

tablespoons
Pour

sugar.

simmer

for two

of cracker
this

over

Cut

and

let simmer

pounds

add
two

one

of

round

brandy;
top.

beat

boiling water,

BEEF

add

one

and

}i

milk

cup

spoon
tea-

and

quart

hours;

flavor

to

1 cup

with

of milk

half-inch

let stand

one

squares;*

hour,

then

into

put

place

over

double
fire and

taste.

PUNCH

MILK
with

egg-beater;

TEA

into

steak

of water;

U.

Sweeten

of

salt

Ifi saltspoon

minutes.
13.

boiler

with

crumbs

cup

GRUEL

pour

teaspoon
into

sugar;

glass and

stir

grate

in

nutmeg

tablespoons
over

the

INVALIDS'

15.
Stir
of sugar.

teaspoon

Heat

containing

lint

of

wine;

ingredients; grate nutmeg

cold

milk;

of

grains

the

milk

of

of

cup

point;

boil

boiling water;

serve

pieces; add
out

water

little

dry three

of the

toast

and

cream

of

pint

and

sugar

either

of

quart
with

water

lemon

cold

is

the

with

of

sprinkle

add
or

cup

till the

port

or

pepper,

the

almost

into
to

put

ice

on

cool.

to

cup

of

this

over

sugar;

pour

milk;

bring

boiling

to

three
covered

slices

of

dish.

boiling point.

small

into

the

squeeze

cold;

Serve

teaspoon

if desired

strain;

it

can

saltspoon

salt

flavored

be

WATER
manner

to

barley

as

quart

OYSTER

water,

that

except

of water.

SOUP

tablespoons
of

sugar,

wine.

sherry

teaspoon

oysters

strain, and

spoon.

minutes;

15

RICE

and

hour;

break

thick;

WATER

same

milk, add

oysters

gills of the

with

bicarbonate

soda

and

inch

an

of

flour,

or

cracker

butter;

juice; allow

to

when

crumbs,
this

simmer

for

is

saltspoon salt,

thoroughly

about

two

warm

minutes,

curl.

22.

them

an

for

required

be

bread

for

together

in

of

of fresh

Toast

of

teaspoon

add

BARLEY

barley

rice will

cup

mix

added.

21.
Heat

to

enough

only

WATER

back

be

may

juice

made
of

tablespoons

bowl

GRUEL

soak

water;

20.
This

15

stir well

add;

of

slices

tablespoon

one

poar

teaspoon
into

ice till solid.

on

and

TOAST

19.
Boil

set

extract

minutes;

18.
till

and

F.;

MILK

BARLEY

10

100"

hot.

very

Toast

and

barley-flour witli ^

tablespoon

exactly

qnickly

top

and

17.
Mix

is

PEPTONIZED

pancreatic

pint

warm

it

with

sberry together

teaspoons

stir

over

16.
Mix

311

RENNET

antil

milk

and

rennet

MILK

and

renret

FOOD

bread
Cover

TOAST

MILK
a

delicate

them

witli

brown;
milk

butter

which

has

them
been

and

put

brought

312

the

together

Beat
sugar;

add

this

point;

boil

three

slowly

of

yolks
to

2 eggs,

24.

Break

brandy

whisky;

or

until

together

mix

water;

into

egg

an

well

add

light;

the

Separate
salt

saltspoon
milk.

sweet

mixture

into

the

into

and

yolks
^

oven

the

yolks;

lemon;

place

to

until

etir

the

the
beat
tlie

mixture

for 2 minutes.

teaspoon
is firm

some

vinegar;
lift out

the

fsirly

until

buttered

for

one

minute

yolks

of

good

until

until

bowl

in

l"e^ins
Serve

and

the

two

cup

cold

until

pepper,

the

turn

albumen

quite
into

mixture
is

coagulated.

fold

xuid

light;

them

into

yolks add

tablespoons

the

yolk;

for about

cook

pan;
the

cook

the

To

eggs.

until

Beat

omelet

pour

minutes

eurface.

upper

CREAM

from

dish

the

whites;
the

add

of

boiling

thicken;

to

of

stiff,and

mixed;

wine

white

the

whites

EGG

well

beat

OMELET

to

2 eggs

of

milk;

or

pepper.

hot

add

add

juice
water

the

tablespoons

and

grated

the

on

fire; stir

beaten

whites

saucepan;

salt

sugar

rind

of

i^

slowly

of eggs,

and

cold.

POACHED

boiling

water

break

fresh

egg

teaspoons

tablespoons

sagar;

sherry

sprinkle

the

from

29.

Pour

two

EGGS

FOAMY

2"

Separate

cold.

serve

immediately.

cream

saltspoon

tlie whites

Beat

and

two

or

teaspoon

8"*rve

salt,

saltspoon

27.

put

nnd

boiler; cooky stirring constantly

double

the

luUl

SCRAMBLED

tablespoons

wine;

salt

boiling

to

EGG

tablespoons

strain,

26.

niilk^ one

AND

bowl;
sdd

mixed;

2 eggs,

of

sherry

saltspoon

one

SHERRY

thoroughly;

Beat

NOG

brought

been

or

tablespoona

immediately.

serve

25.

Break

EGG

cup

one

has

vanilla

add

bowl;

light; add

nntiT

beat

eugar;

into

one.egg

which

with

Flavor

minutes.

salt, and

saltspoon

of milk

pint

CUSTARD

SOFT

ai.

BOOK

CX)OK

ANGLO-CHINESE

THE

with

into
eirg

EGGS

small

^ntly

skimmer,

and

into

put

this.
on

As

soon

crustless

it and
as

the

battered

add

14

white
toast.

INVALIDS'

an.
boil

Never

pnt

them

Will

not

in;
lose

for

eggs

the

remove

SOFT

its warmth

tlie sick.

order

bydratedy
boiling

and

gelatine, J^
lemon

}^ cup

box

juice^

making

gelatine, H
Juice

juice.

orange

If

de

ired,

LEMON

cap

coid

of

cold

cup

it

as

ice*

of

the

with

Serve

inch

}i square

rags
taste.

and

water,

}i

cup

sugar,

cinnamon,

bowl

in

Continue
the
The

it

custard,

of cold
dish

till

whipped

be

can

makes

stiff,
dieh.

duinty

very

it also

tionr; then

water

juice

cool.

to

for

boiling

lemon

water

until

water

of

teaspoon

of ice and

WINE

cold

cup
1

As

over

and
soon

thickens;

cup

as

it

mold

pour

the

fire.

sugar;

begins

and

pnt

to
on

cup

of

lean

beef,

tight and

cover

this

juice all
patient

steadily
drawn

often

1^

cold

boiling water,

cups

sherry

cup

COFFEE

cup

sugar,

cup

strong;

wine.

JELLY
1

water,

boiling water,

cup

su;(ar.

TEA,

BEEF

JELLY

water,

clove, J^

vanilla, }4 cup

pound

water,

cup

cream.

teaspoon

One

toil

order.

CREAM

Stir this

cream.

37.

given

boiling water^ ^

cup

with

cup

add

dish

gelatine, }i

box

boiling

cups

stiffen

to

}i

in

36.

of

the

The

hour.

}4

JELLY

begins

the

set

gelatine, ^

yi box

drop

in

added,

lli

water, ^

35.

coffee, %

for

water

gelatine is

brandy.

VELVET

gelatine

in

bowl

in

turn

cold

water,

served

which,

sherry wine;

the

; set

thicken

water

JELLY

ORANGE

gelatine is dissolved

the

etrain

eggs;

the

The

follows;

as

then

tablespoon

s^oon

as

ii box

cup

When

stove

10 minates.

where

}i lemon.

sponge,

orange

Soak

}i

the

are

32.

34.

in

the

coTer

stand

them

jellies is

in

flavoring

33.

cup

to

water

of the

cool.

box

let

all

spaking

and

sugar

enough
back

JELLIES

nearly

by

Boil

and

soon,

making

softened,

or

water,

Strain

sugar,

for

EGGS

to the

saacepan
too

313

COOKED

31.
The

FOOD

FOR

cut

into

small

set

in

pan

for

prefers

or

When

out.
this

VERY

THE

very

WEAK

pi^'ces, put
of

hours,

cold

water.

until

cold, skim.
cold

instead

the

into

Heat
meat

Season

of hot.

ii'ithouta

jar

gradually
is

like

aith

to

white

fait

to

314

38.

cftWes'

as

the

water

warm

colonial

of

in

solved

the

of

it

and

about

the

stirred

boil

and

saucepan

bran,

cups

soda

Beat

be

can

of

hot,

eaten

flour,

cup

cold

dis--

gelatine,

the

through

from.

pan

sauce

bag,

jelly

GEMS

milk^

cup

^^

Are

soda,

teaspoon

doubles

latter

until

toasted.

or

whites

strain,

BRAN

molasses

the

in

itself

efficacious

more

if

molasses.

cup

quantity.

These

with

eaten

plenty

butter.

following

Tiie

Take

and

together

milk

without

little

soda.
If

for

boil

gruel

patient

40.

recipe

was

with

cold

from

given

be

again

sufiering

20

to

in

cream

by

cornstarch

it, }i

brought
from

while

pouring

teaspoonful

to

diarrhcea.

level

one

take

minutes;

physician.

successful

and

stir

water;
16

GRUEL

WHOLESOME

tablespoons

much

this

level

wet

let

and

watiT,

food

}i
into

of

pint

quantity,

oz.

the

sets.

little

sugar,

little

it

this

the

Lift

Pour

until

tablespoons

minutes.

minutes.

10

39.

for

Skim

pouring
to

make

liquid,

the

into

by

Add

hours.

or

place

fat

to

brandy^

cool

of

water

little

one,
and

water,

stand

into

back

of

together

cup

let

fire,

then

]4.

rind

in

cloth.

and

sherry

it

particle
with

for

glowly
pat

every

wiping

of

glasses

and

beaten

eggs,

top

or

remove

and

INVALIDS

very

sieve,

BOOK

FOR

Boil

water.

through

jelly,

the

lemons

pints

Strain

this

over

wine

juice
of

of

JELLY

FOOT

rises.

pint

CALVES'

feet;

scam

Take

COOK

AJS^GLO-CHINESE

THE

boiling

two

on

oflT

of

of

cups

fire

and

salt

(less

if

point,

it

the

flour

tablespoon

becomes

add

one

preferred)

an

mix

boilinfi^
cup
and

excellent

of

GE]SlEt^nii

Household

viii

Hygienei
xi
HinU^

91

I]40EX
Caramel,

xxvii

To

roux,

make

xxvii
marinate,
xxvii
Salpicon,

PART

Seasoning

homily

and

PART
THINGS

II

REMEMBER

TO

CHAPTER

about

JtemB

xxviii
xxviii

croustades,

xviii

cooking,

on

flavoring,

and

Croutons
A

xxvii

To

Eggs,
SOUPS

Milk,
B otter,

General

XX

Crnnibs^
Meats,

'

directions

including
Brown

XX

xx
Drippings,
Onion
juice, xx
Chopping
suet,

xxi

i^olids

er,
togeth-

xxi

Molds,

xxi

xxi

meats, 1
vegetables,
The
1
bouquet,
2
Proportions,

keep dishes
xxi
Flavoring,
Raisins, xxi
xxi
Baking,
To

order

Coloring,
Meat

OF

COOKING

Roa^sti

Tapioca

xxii

Croute-au

xxiii

Broiling,

out

try

To

articles

prepare

them

covering
crumbs,

The

egg,

The

molding,

Larding,
Daubing,
Boning,
How
,,

balls,

5
to

serve

as

,,

other
for

with

fate, xxiv

frying

by
and

egg

Noodle

balls, 5
balls, 6
potato
6
timbale,
pea

Harlequin

xxv

vegetable,

balls, 5

Marrow
Sweet
Green

xxv

crumbs,

The

and

suet

Noodles,
xxiv

soups,
6oup",

balls, 5

Egg

xxiv
Saut^ing,
Frying, xxiv
To
clarify fat,
To

for

Forcemeat

xxiii

Fricasseeing,

for

Royale,

xxiii

Braising,

pot,

Garni"'hes

soup,

soup,

Thickening

xxiii

printaniere

soup,

xxii

ug,

soup,
or

Julienne

Boiling,
Baking,

3
3

soup,

Vegetable

about

soup,

Vermicelli

EXPLAINED

grease,

Macaroni

METHODS

preparation,

stock,

Noodle

^ems

of

the
Removing
Clarifying, 2

xxi

warm,

"

The
xxi

Strainers,

broth,

or

soups,

Soup

Gelatine,

soupa

for, 1

consomm^

Cream

preparing

stock,

Chicken
xxi

almonds,
liquids and

J,

Mixing

stock,

Wliite

for

directions

slices, 6

xxv

BROTHS
xxvi

xxvi

Chicken

xxvi

Clam

xxvi

to

stone

to

extract

Mutton

olives, xxvii
onion

juice,

Broth
xxvii

Scotch

broth,
broth,

broth, 7
quickly

made

broth,

for

invalids, 7

316

CLEAR

COOK

ANGLO-CHINESE

THE

Fish

SOUPS

gratin, 18
chops, 18

au

Fish

Boaillon, 8
Oonsomm^,
Ox-Tail

Fillets

baked

8
9

stock,

White

soup,

Planked

white

Remnants,

consomm^

stock, 10

or

Clear

(for 8 persons),
soup
Bouillon
(simple), 10
Tomato
bouillon, 10

10

macaroni,

Fish

timbale,

Rolled
8a!t

11

Clam

11

soup,

11

soup,

Onion

soup,

Oyster
Cream

12
soup,
of chicken

Potato

soup,

12

Tomato

Creamed

salt
of

soup,

sardines

Canned

salmon,

Broiled

slices of salmon,

Salmon

turbot,

Turbot,

24

dressing,

To

boil,

Fried
14

To

fiHetrt,14

remove

14

boil

15

fish whole,

15

Serving boiled fish, 15

boiled fish,15
Garnishing

Baked

Broiled
To

stuffing,
fish, 16

saut^

or

Smelts,
Smelts
Fried

fry fish,

about

Remarks

tartare

with

Scalloped

17

nnitton,
saiK'e,

other

fillets of

Whitebait,

fish, 16

16

fish, 17

fiah, 17

17

fish,18

17

43

25

25
25

Panned

oysters, 25

Broiled

oysters, 26
26

Scalloped oysters,

oysters,26

Oyster fricassee, 25
Oyster chartreu.^e, 26
Oyster fillingfor patties, 27
in escalloped shells, 27
Oysters
Little
pigs in blankets, 2S
Oyster Cocktail, 28
Lobster, 28
To

baked

for

fish, 15

15

bouillon,
fish, 15

Stuffings
Bread

boiled

for

used

Sauces
Court

CRABS-

25

oysters,

Sauted

to boil,
kettle, 15

The

LOBSTERS,

oysters,

Cookmg,

14

carve,

Time

Raw

24

25

Precaution,

14

and

mayonnaise,

23

creme,

Salmon

Oysters,

To

with

loaf, 23

SHELL-FISH,

II

FISH

14
Trimming,
To
skin, bone

23

23

fish soufile, 24
Redgeree of fish, 24

CHAPTER

Cooking,

23

Salt

13

Freshness, 14
Dressing, 14
Frozen
Fish,

t():i"t, 22

on

22

Tnrbot, d la

13

soup,

codfish,*
21

Slices of salmon

12

soup,

Cheese

21

in cream,

mackerel

Matelote

Salmon

12

of lobster, 13

Bisque

salt

codfish, 21

Salmon,

11

Mulligatawney

20

mackerel, 21

Broiled

11

Celery,

20

codfish, 21
fish balls, 22
Club
House
Fresh
fish balls, 22

11

peas,

fish, 20

white
20

mackerel,

Salt

String? lieans, 11
Spinach, 11
Corn.

matoes,
to-

or

fillets of sole, 20

Creamed

SOUPS

of aaparaguf^,

Qreen

custard

fish, 19

cold

Fish

Baked
CREAM
Cream

with

19

soup,

White
Chicken

BOOK

To

open
broil

To

bake

a
a
a

lobster,

28

lobster,

28
29

lobster,

Lobster

Farci,

Lobster

chops,

Lobster

berg, 30
filling for patties, 30
4

Lobster

Crabs,

crabs,
crabs

Soft-shell

Oyster

29

la New

30

Deviled
Stuffed

2\i

31

crabs,

crabs,

mushrooms,

with

32

31

31

23

Sweet

potatoes

Hungarian

casserole, 62

en

with

Bananas

62

sauce,

goulasch,

serving

in

of oysters

fricassee

quins,
rame-

of fish

Lobster

Newber"

Oysters

coddled

in

Hints

in

78

Roasted, 78
A la Danoise,

79

Hare

ragout,

79

Ifare

jugged,

79

81

65

curry,

Vegetable

65

India),

81

81
Pigeons, broiled^
Small
birds, broiled,
Roasted, 81

65

currios,

Carry (from
ox-tail" 65

Indian

77

boiled, 78

Broiled.

broiled,

serving

aboat

Curried

77

Grilled, 80
Grouse, larded, 80
Partridge, larded, 80
Qnail, larded, 80

64
ramequins,
64
ramequins,
64
ramequins,

in

CURRIES

Cleland

ducks,

Piiseon pie, 80

63

Turbans

goose,

Tame

GAME

in

Brown

Roast

Pheasant,

63
in ramequins.
63
ramequins,
oysters
63
Bochamel
rliicken
in ramequins,
63
Oy.stera scalloped in ramequins,
and

Cooking

BOOK

62

RAMEQUINS
Cieumed

OOOK

AXGL0-CHINB8E

THE

318

CHAPTER

66

curry,

VEGETABLES

CHAPTER

IV

POULTRY
To

clean

To

bone

and

fowl,

Roasted

boned

poultry,

67

Rice,

68
68

chicken,

boned

chicken, 68
chicken, 68
for stuffing boned

Forcemeat,

83

S3

Roses,
fowl:?, 69

fowl, 69

Stuffing for fowls, 70

Chestnut
70
stuffing;,
liiblet

sauce,

Baked,

Boiied

chicken,

chicken,

70

70

chicken,

Broiled

cliicken, 71

Fricassee,

71

Old

Point

Grillevi

Comfort

86

Puffed
Sweet

87

potatoes,

J3

" la

Vienne,

.V

74

croquettes,

y*

Baltimore
style, 74
Imperial, 74
Chartreuse, 74
Souffl^"

Loaf,

Scalloped,

75
75

Mayonnaise,
Eufflish
K "wl
F

chicken
la

Chirken
St

'wed

77

pie (cold),

Buchollerie"
with

"n-l )x"iled with

Turkey,

stewed

Tomatoes,
Stuffed.

88

Roasted,
Broiled,

89

Cutlets

76

rii-e, 76

oysters,

76

Farci,
77

(jreen

l"ar4e

87

par^e, 87
balls, candied,

99

75

87

87
browned,
baked, 87

l"onee. 74

Chicken

86

straws,

souffle,86

or

Scalloped,
turkey legs, 73
terrapin chicken

85

meat,
So

Balls, fried, and

Saratoga, 86

cutlets, 73
or

85

with

Fried.

71

chicken

85

Lyonnaise,

72
chicken,
PI .inked
72
chicken,
Chicken
fritters, 72

StuffWl

84
85

85

Baked

Fried

Chicken

84

Stuffed,

71

Braised

84

Croquettes,
Balls, 84

Omelet,
Creamed,
Mounds,
Broiled,

truss

Roasted

82

Souffle, 88

boned

Braised
Jellied

To

GAME

AND
draw

directions,
Potatoes, boiled, 8i
83
Mashed,
Cakes, 83

General

88

88

88

and

macaroni,

89
89
peas.
of peas, 89

89

8?

s:"

INT

^-r-enl
1^

'"x bean*.

*}

i-r"itJ:z5w

I'll

iz^-'ftt:.

'^

l"-

IS".-

M-:jj-:=:.

:el.T-LI

rz

l!!

^^^"^e

i.-jj-

T^

r..f".:~\

rr

"-4t

o"

i":

;.^.

r"*

^"""

c:

-^

EG4"S

AXD

CRFFSE

i-1-.'l-.
^

-* -^--.^

-rCTM

F'

"?

::^r?.

xZ
.-

E"'-''"

"""".
*

l'*^

'-5-

Yin-*,-*

FO

ACEOUS

AND

MACAEOM
T

""

Fat-.-i
Fr.r-:

"i

USED

_"-

-"

AS
I'UffC

FOR

CLiiEJiLS

y*

t::"-

1*1

'PS

EZ-.TPLS

TEGETABLE.^,

*.

:":

I --7-

"'

-:

"r

:!~--Lii

JitSi.

Ill

Stuffed

Na

eggs,

111
t$

Egg

hard-

serving

of

wav8

egvfi, 112

with

stuffed

lareine, 112
Eggsi
Eggs Livingston. 112
Eggs an beurre noir, 112
Eyg cutlets, 112
Egg and cheese rameqnin;',
Creamed

Eggs

boiled

Soubise

with

Olive
Tomato
Mushroom
113

dish,

Ancliovied

eggs

d'hdtei, 126

Maitre

Mint

126

sauce,

Bread

113

cheese

Breakfast

Mustard

Curry

113

eggs,

126

sauce,

126

Jelly sauce,

113

(Hot),

Apple

113

126

sauce.

Bearnaise,
CHEESE
souffle.

Clieese

cheese,
canapes, 114
rarebit, No. 1,
2,
99
buck, 115

Cheese
Welsh

Green,

114

Red, 128
Jelly^ 128

115

With

Cheese

No.

straws

Tartare,
Agra doloe,

1, 115

Patties,
Cottage cheese,
Kice

116

cheese,

patties with

with

bread
omelet,

balls, No.

}f

Ham

i"

""

""

""

cheese

and

Boiled

mold

2, 117
3, 117

To

fry croquettes,

savory,

sauce,

117

VIII

118

for

Egg
Caper
Oyster
Celery

cook

timbales,

Pain

120

135

120

Quenelles,
Palmettes,

121

Celestines

121

Boudins

136
la Main

Kouennais,

ten

on,

136

9f

121
121

Villeroi, 121
Hollandaise,
Chaudfroid.
sauce,

121

timbale, 186
timbale,
Honeycomb
Pastry timbale, 137
Macaroni

Potato
122
122
123

134

135
cup,
vol ai lie,135

de

120

allemande,

133

134

""

Bechamel,

Brown

and

Fontage

19

and

l."l

panada, 134

mold

Saipicon,
fish, 120

J9

Lobster
Velont6
Poniette

131

for croquettes,

General
directions, 132
Truffles, 133
chicken
forcemeat,
Cream
Fish cream
forcemeat, 133
forcemeat, 133
Quenelle
Bread
panada, 134
To

119

119

"

1"0

117

Flour

sauce,

used

for

131

croquettes,

Materials

Glaxe, 119
While

12^

TIMBALES

directions,
for sances,

directions

mixture,

for croquette

To

SAUCES

Roux

sauce

IX

general
Croquettes,
n taking, 130
Sauce

CHAPTER

General

116

1, 117

choe-e, 117
rice, cheese

Savory

116

cheese,

116

Cheese
Cheese
""

butter

brown

entrIies

116

fondn,

Steamed

or

CHAPTER

116

Cheese

128

noir

Beurre

2, 115

No

Straws

128

arrowroot,
128

rarebit, 115

Swiss

127

127

114

,.

Golden

126

Mayonnaise,
White, 127

114

and

Crackers

123

Horseradish

112

eggs,
Tomatoes

sauce,

Piquante

111

croquettes.

Other

123

-I

ff

99

BOOK

Espagnole,
Champagne

111

1,

COOK

ANGLO-CHINESE

THE

320

and

Vol-au-vent,
Patties, 138

Rissoles,138

137

fish timbale,
138

137

136

INDEX

To

sweetbreadsy

piefwre

Baked

sweetbread,

Braiaed
i^ant^

sweetbreads*

Fried

Making

138

The

139

sweetbreads,

139

sweetbreadF, 139
k la Poiilette, 139

Care

Sweetbreads
Chacdfroid

of sweetbreads.
brains. 140

Calf's

Marioade

of

Caster

cases,

139

braias^ 140

Baking
Flour,

152

Bread

pans,

loaf

MOLDING,

or

hours,

two

paa

one

ot

154

bakiu^e powder, l-"4

wheat
flour,

with

made

whole

of

154

Graham

SUPPORTS

jelly,143
Bapii% 143

bread

Boston

aspic, 143

No.

1, 154

No.

2,

,f

,t

Gluten

clear

Qaick

154

bread

of

made

Bread

FANCY

153

it in

ecu

Bread

JELLY,

3, 153
4, Ida

bread,

One

CHAPTER

Na

"

bread,

Potato

141

2. 153

No.

"
"

15^

1, 153

Na

"

Milk

baked,

it is

152

bread

140

gras,

hi

Aspic

rolls,152

"

Moslirooms^

To

after

No

cQtIet*,141

ASPIC

bread

bread

140

loaf,or false p"t^ de f6ie

Frogs' legx, fried, 141
i la poalette, 141

lol

152

of

Water

Liver

Nat

dough, 151
and
molding,
on

Kneading
Baking^

130

151

sponge,

crast

155

bread, 155
brown
bread. No.

1, 155

No.

3, 155

Cnicken

aspic or j^^lly,144
Aspic croOtons, 144
To
chop jelly, 144
Mold

Tin mold

Dooble

molds,

Decorations

To

decorate

jelly, 146

meat

Daisy design,
Berry design,
147

Rice

casserole,
casserole, 147

Potato
A

potato

CroGstades
Roll

for

support

bread,

and

Luncheon
Parker

hot

No.

What

No.
,,

Puffs

1, 149

2, 149
3, (soft yeast), 149
to

do
to

when
start

yeast
the

is

not

pop
No.

Graham

Gems,

Corn

Gem*!,

Corn

meal

tainable
ob-

2,

Muffins,

directions

for

and

Just

Raised

making

loO

Time, 150
Raising, 150
of materials, 151
Proportions
Mixing, 151

l"iO

160

160

1, ir"l

No.

2. nn
muffins

dozen

muffins,

No.
No.

bread*

"

"

English muffins
Sallv
Lunn, 162
Waffles, 162
Oat
Bran

cake,

No.

1, IGl

No,

2, 161

"

No.

"

materials

2, I'iO
No. 1, 160

mutllns,

"

"

fermentation,

overs

Popovers

or

149
of raising
Proportions
other
items, 150

General

2, 159

No.

milk

XI

BREAD

No.

powder,

baking

No. 3, 159
Drop
Corn
bread, N"". 1, 159
"

recipe No.

15S

1, 159

118

CHAPTER

Yeast

rolliJ,1G8

with

made

No.

148

tea

rolLs

House

Scones

148

ineat%

158

twists,
roils, 158

Sour

croostades,

157

and

Cleft

147

or

of

rolls, 157

Crescents,

truffles,146

157

fritters,

Bread
Braids

with

156

157

Bread
146
146

Socles,

socle

bread,

Swieback,

146

for

156

Pulled

xnokl.Q, 145

156

toast,

Panada,

jelly, 145

Ornament

156

Miik

145
jellj,

"

"

"

Toast,

or

162

biscuits,162

No.

3,

101

1, 101
2, 102

crumpets,

162

322

ANGLO-OHINESE

THE

Bread

COOK

Sardines

sticks^163

Canap6

163

RuskS;

BOOK

172
172

Lorenzo,

Dried

rusks, 163
Cinnamon
bread, 163
Swedish
Bath

rolls, 163

bans,

Coffee

164
164

cake,

Brioche,
To

SALADS

164

make

'brioche

roll with

head,

165
A

brioche

for

Brioclie

or

cabinet

166

Salad

16o

Pancakes,

Lettuce,
166

pancakes,

Plain

ring, 165

timbale,

puddings.

Flannel
Rice

or

crown

165

Buns,

General
directions, 174
174
Mayonnaisef
French
dressing, 175
Wine
salad
dressing, 175
Clabman's
dressing, 175
Roquefort salad dressing, 175
Salad
dressing No. 1, 175
2, (1 quart), 175
,f
,f
if
3, 176
f"
n
";

and

Cucumber

salad

167

cakes,
pancakes,

167

Bread

pancakes, 167
pancakes, 167
Buckwheat
pancakes, 167
Adirondack
pancakes, 167
CHAPTER

String bean,
Bean, 177
Cauliflower,
Macedoine,
Potato, 177

AND

SALADS
"

SANDWICHES

"
"

directions,
168

How

to

prepare

How

to

168
"

the

meat,

168
,f

the

bread,

168

tomatoes

4,

molded

Asparagus,

No.

Fieh,

Eg^,

New

169

No.

169

Beet

169
Peanut,
169
Cucumber,
169
Banana,

Cheese,

No.

and

Brown

Wine,

bread,

staffed

No.

170

"

Lobster,

170
170

Russian

No.

Bird's
170

170

Green

171
peppeo
(lor luncheon),
Onion, 171
Hot
ham, 171

CANAPES

nest,

Grape fruit,
Orange, 182
Pomelo,

171

Endive

directions,

Pear,

182

182
and

orange,

172
Ham,
Anchovy,

172

182
1S2

183

172
""

183

2, 183

and
pimento,
Grape fruit,183
184
Banana,
Salad
Indienne, 184

Banana
172

(Individual), ISl

Orange and Brazil

nut,
Apple and date, 183

I,

Cheese,

2, 179

asparagus

182

Fruit, No. 1,
Canapes

rings, No.
with

1, 181
2,

Club

General

ball,179

181

170

Pimento,

jelly,178
179
tomato,
and
cheese

Oyster, 181
Bouilli, 181

bean, 170
and
walnut,

Cheese

173
178

2, 180
1, 180

"

Baked

tomatoes,

2, 180
"
Chicken, ISO
Sweetbread, 181

170

Sardine,

178

eggs,

",

2,
egg,

and

1, 179

EfiK

1, 170

I.

Ham

beets

tomatoes,

1, 179

in beet

,9

169

177

3,

Sandwiches

Meat,

fisli*

177

5, tomato
6, frozen
7, tomato

f,

prepare

with

serve

176

1, 178
2, stuffed

No.

Shapes,

to

salads, 177

Tomato

XII

General

176

tomato,

176

Oornmeal

SANDWICHES

176

Cucumber

183

tips.

INDEX

Yalenciennea,

Spaniehy
Cheese
puffs

184

32S

Plum-pudding

jelly,192

184
to

with

serve

Vanities
""

Nut

184

99

ft

General

directions,

Plain

Bavarian

Chocolate

balls, 185
XIII

PUDDINGS

COLD

PUDDINGS

panacb^e,

Currants,

187

and

Baisins

No,

1, 196
2, 196
3, (Fruit)
4, 196

No.

5,

No.

187

St. Honor6,
of
Croqnenbouche

How

almonds,

ISS

custard

188
188

pur^

Chestnuts

with

Pineapple

cream,

mallow

Pine

Cones,

Cake

with

2,

1S9

Banana

3.

189

Vanilla

sponge,

Banana

sponge,

"

CORNSTARCH

1,

pudding,

191
No.

cornstarch

with

canned

fruit,

1, 202
2, 202

pineapple

shells, daisy

dainty
and

rice

salpicon
fashion,

pudding,

almonds,

PUDDINGS

plaiu cornstarch

201

"

and

orange

Rice

201

202

No.

sponge,

Orange
A

CAKE

202

No.

190

200

STALE

Baked

No.

200

(Esther), 201
trifle (Martha),

Lemon

20O

200

cream,

custard,

No.

custard, 190
Caramel
custard, 190
Chocolate
custard,
cream
Rennet
custard, 190

cream,

201

No.

189

with
cream,

FOR

Trifle

189

198

199

cream,

1, ISS

custard,

108

macaroons,

CREAM

No.

Island,

Chocolate

197

cream,

Chestnut

USES

"

"

197

199

Marsh

"

Floating

whip

to

Whips,

CUSTARDS
Boiled

Galles,

fruits,187

fruits, 18S
closet, 188

store

196
de

charlotte, 197

Gftteau

188

Canned

197

brioche,
princeste

Czarina

Peaches,

196

WHIPPED

sugars,
188

Sauces,

195

of

Charlotte

flowers,

Colored

RUSSfi

directions,

No.

188

Nuts,
Fresh

194
195

Filling, No.

California
187

Imperatrice^

1"4

surprise,

Strawberry

^gelica,

li la

CHARLOTTE

187

Candied

Biz

en

Timbale

juices,
Garnishing, 187

194
or

Bavarian

General

Liquors, 187
Winee, 187

The

Bavarian,

Bavarian

186

Fruit

withoul

193

Bavarian,

187

Coloring,

193

Bavarian

or

Diplomatic pudding,
Bavarian, 195

Milk, 186
Raisins, 186
186
Thickening.
186
Flavoring,
Flavors,

Fruit
Rice

193
cream,

194

Materials, 186
Chocolate, 186
melt
To
chocolate, 186
To
186
whip eggs,
186
Sweetening,

Molding,

cream

crt*am,

iELUES

AND

COLD

193

cream,

Bavarian

Italian

CHAPTER

CREAMS

99

ball?/ 185

Cheese

BAVARIAN

salad, 184

in-

202

203

203

Apple pudding, 203

Pineapple dainty, 20Ji
Peach
or
pudding,
prune
bombe
Caramel
glac^, 204

204

19 L

No.

3, cocoannt

No.

4, chocolate

pudding,

pudding, 191
chocolates, 192
white
or
jelly, 192
Blanc-mango

Cornstarch

SWEET

191

Points

to

observe

205

Dissolving,

205

JELUES
in

making

jellies,

TEJ" ANGLO-CHINEgE

^24

Silk

Proportions, 205
Clarifying, 205
205
Molding lor fancy jellies,
clarify fruit juices,206
jellv, 206
LeoQon
jelly,206
jelly, 206
Orange
Champagne
jelly,207
flowers, 207
jelly with
Cbampagne
Whipped
jelly or snow
pudding, 207
fruits

with

207

jellies,207
jelly, 207
with
jelly left
to do

Ribbon
What

PUDDINGS

HOT

SAUCES

SWEET

"

1, 217

No.

2, 218

deliciouij

quick pudding, 218

Orange pudding No. 1, 218
No. 2, 218
(Steamed)
",
Five
minutes'
pudding, 219
Cocoa
pudding, 21 ")
(Fr^jich), 219
(^hocolat^ pudding
k
SL
la
219
Charles,
Pudding
Roly-poly pudding, 220
Batter
pudding
(Boiled) No. 1, 220
No. 2, 220
(Baked)
"
Apple cake pudding, 220
Syrup pudding, 221
Treacle
pudding, 221
Fig pudding, 221
Date
pudding No. 1. 221
,,

No.

,,

2, 221

tapioca, 221
Carrot
(Very
pudding

good),

221

PUDDINGS

RICE

209
210

Bice

No.

pudding

210

1, 222

2, 222
raisins, 222
No.

"

210

Rice

"

and

OMELETS

SWEET

-Jam

2, 217

No.

209

Chocolate,

Prune,
Apple,

1, 217

Date

2C9'

Omelet,
Vanilla,

omelet,

Orange

"

No.
No.

"

pudding

"

PUDDINGS

HOT
"onffl4s.

207

over,

XIV

CHAPTER

AND

pudding

,,

Wine

Russian

217

paddinK,

Ginger

To

Jellies

BOOK

Marmalade

206

Serving,

COOK

Bread

222

pudding,

211

omelet,

PUDDINGS

BREAD

211

and

butter

omelet, 211
Sweet
pancakes,

222

pudding,

,,

Bum

PUDDING

212
General

FRITTERS

Plain

batter,

Fritter

Apple

fritters,

Peach

or

"

212

Rich

apricot fritters,212

MADE

PUDDINGS

OF

APPLES

apple pudding, 213

Betty, 213
213
apple dumplings,

Snow
Brown

Baked

Apple

Apples

charlotte, 214
with
rice, No.
No.
"

"

With

Flaming
Baked
"

"

Foamy
Brandy,
Sabayon

No.

No.

Chri"tma8

plum pudding, 216

pudding, raisin sauce,
raisin

Cabinet

padding

sauce,

with

216

217
prune?,

223

kirsch

or

rum

No.

sauce,

224

1, 224
2, 224
224

sauces,

224

custard

Chocolate
BischofT
Lemon

217

225
225

sauce,

Richelieu

223

sauce,

220

sauce,

"

"

"

"

226

sauce,

sauce

225

sauce,

sauce,

Meringue

(MISCELLANEOUS)

Sultana

sauce,

sauce,

Boiled
215

216

PUDDINGS

"

(hot), 223
(cold), 223

Apricot sAuce, 224

of fruit,225
Pur6e
Pineapple sauce, 225

Hard

Cottage

223

sauce,
224

No.

Fruit

apples, 21 .5
apples (fur breakfast), 215
215
(for luncheon),
"

pudding,

"

pudding

Syrup

1, 214
2, 214

(Felice),

cornstarch

Tapioca

directions,
pudding sauce

212

fritters, 213

Orange

SAUCES

No.

1, 225

JHO.

for

A^,

"

plum

pudJing,

No.

226

Liquid sauce
Strawberry

for
sauce,

plum
227

pudding,

226

3,

326

American

No.
doughnuts
England
doughnuta,
No. 3, 258
DougbnutB

1, 262
No. S, 252

New

Plain

cookies^253

Walnut

cookies,

directions, 265

General

258

parfait, 265

fait

Par

265

syrup,

Vanilla

cookies, 253
Peanut
butter
cookies, 254
Colonial
gingerbread, 254
Gingerbread^ 254
Soft gingerbread, 254

caf6

an

Chocolate

caf6

and

pralin^, 266

and

parfait

chocolate

pralin^ 266
Pralin4
powder, 266
Angel parfait,266

254

gingerbread,

Grasniere

PARFAITS

Sugar

Oatmeal

BOOK

OOOK

ANGLO^HINESE

THE

MOUSSES

ginger ^ikes,255
Gingercake, 255

Plain

ICING

General

CAKES

DECORATING

AND

with

2,256

.n

""

Chocolate

1, 256

icing Na

directions, 267
ice, 268

Lemon

ice,268
ice, 268

Strawberry

2,257
3| 257
tf
cakes, 257

99

PUNCHES

Icing for small

Foudant
icing, 257
Almond

directions,
punch, 268
Caf6
frapp4, 268
Lalla
Rookh, 268

257

icing,256
Divinity frosting, 258

COCKTAILS

FRUIT

CHAPTER

General

XVII
ICES,
PUNCHES

COCKTAILS

directions,

Prune

Fruit

cocktails

Pear

and

witn
canned
fruit,270
ginger cocktail, 270

259

of ice-creams,

Classification

cocktail, 270
cocktail, 270
cocktail.
270
Pineapple

Banana

WATER

MOUSSES,

AND

268

CoCfee

,,

ICE-CREAMS,
PARFAITS,

SHERBETS

AND

General

marmalade

Orange

Orange

"

.,
""

1, 257

ICES

WATER
General

Na

idng

Boiled

267

sugar,

"

256

259

CHAPTER
ICE-CREAMS

AND

Philadelphia

Ice-cream
ice-cream

American
French
Caramel

ice-cream,

ice-cream,
"

Coffee

No.

(very
No.

ice-cream

Chocolate

plain)

ioe-cream,

No.

8, 261

Spun

Directions

No.

2,262

Candies,

1, 262

2, 262
"
"
"
White
or
angel ice-cream, 262
Italian
263
meringue,
Neapolitan
ice-cream, 263
Plum
glac6, 263
pudding
Sauce
for plum
pudding
glac^, 264
Tutti-frutti, 264
Fruit
No.
"
"
"

Nut

ice-creams,
1, 264
2, 264
3.264
4, Fruit

264

puddings,

ice-creams,

265

264

To

candies, 271

spinning

sugar,

272

273

make

fondanti
273

Divinity,

274

,,

making

272
for

Fondant,

Seafoam

USES

271

sugar.

1, 262

No.

and

Boiling sugar
Granulation,
Syrups, 272

No.

ITS

AND

SUGAR

l^ 261

262

"

XVIII

ICES

2, 261

No.

without

(made

mousse

cream),
confectioner's

267

mousses,

Golden

256

Koyal Icing,

directions, 267

Fruit

278

fodge274
274

divinity, 274

Chocolate

274

Coooanut

",

(for bonbons), 274

No. 2 (soft white
nougat), 275
"
French
Nougat, 275
Chocolate
coating, 275
276
fudge,
,,
Cocoanut
candy, 276
Burnt
almonds, 276
Nougat

No.

327

I^^DEX

Glac6

and

oranges

Candied

276

grapes,

peel, 277

lemon

or

orange

Jams

276

almonds,

Sugared

285

marmalades,

or

jam,
Vegetable marrow
Orange marmalade, 286
Apple

286

marmalade,
peaches

1, 286
2, 286

No.

Brandied

CARAMELS

286

No.
n

Chocolate, 877
Vanilla, 277
Coffee, 277
Maple, 277

JELLIES
Currant
FONDANT

AND

BONBONS

or

Crab-apple
Harleqiun balls; 278
Neapolitan Bqnares,
Knt

sauce

PICKLES

279

creams,

279

Peannt

peaches (Sweet), 238

or
gherkin pickles, 288
Pickled
figs,288
288
Chow-chow,

Pickled
to the crack

boiled
of sugar
279
candy,

Holasses

,,

Cucumber

Taffy, 279

Sweet

tomato

Heleufibargh toffee,279

Green

tomato

Tomato

FRUITS

chutney,
chutney, 289

289

CHAPTER

XXI

fruit, 280

grape

and

sauted

sliced,

Bananas,

289

soy,

XIX

CHAPTER

Oranges,

287

for meats,

279

creams,

Candies

287

grapes,

Plum

278

plums,

Chocolate
Cocoanut

quince jelly,287

or

278

creams,

Sugar

Spiced
278

berries,287

any

jelly, 287

Apple

BEVERAGES

fried.'

280

Salpicon

of fruits. 280
No.

1,
No. 2, 281

almonds

Salted

,f

290

The

tea

281

fruit

of

Punch

punches,

281

cherries,

fruit,281

Jellied

canned

tea, 290
290
punch.
tea, 290

Coffee, 291
Drip coffee, 291
Boiled
coffee, 291
caf6

Iced

juices, 282

No.

Cocoa

No.

XX

CHAPTER

PICKLES

AND

COMPOTHS

Compote
J9

,,

Lemonade,

PRESERVES

COMPOTES,

of

apples,

"

oranges,

lait, 292

an

1, 292
2, 292

9f

cup

1,

No.

2, 293

9,

Champagne

cup

Strawberries

No.
No.

,,

Raspberries,

8S5

1, 285
2, 285

No.

1, 293

No.

2, 293

"

,"

Sauterne

293

No.

Peaches, 284
Pears, 284
Plnms, 284
Grapes, 285

2, Zua

"f

*f

283

PRESERVES

1, 292

No.

293
Orangeade,
293
Cobblers,

Claret

283

290

ball,290

Iced

281

California

white

of

bas,

Russian
Tea

Malpicon

Fruit

Tea,
9f

filberts.'

and

walnuts

English

Salted

280

cnp,

294

Thorp cocktail, 294

Egg-nog, 294
Maryland
ege-nog,
Milk
shake, 294
punch, 295
"
Fruit

syrups,

294

295

juice, 295
Raspberry vinegar, 295
Grape

THE

FOR

NURSERY

cake, 306

Soft

gingerbread,

Old

fasliioned

plain cakt*, 307

broth| 29t"
broth| 296

mutton

or

Beef

and

sago

CANDIES

broth, 297

Clitckea

80op,

Apple

loap,

S97

Prune

soap,

297

Molasses

Popcorn

297
Spinach
soop,
297
Tapioca soap,
21^
Vegetable soup,
Carrot

298

sonp,

lentil

Macaroni

soup,

Spilt

soap,

29S
298
299

children,

for

mash

Oatmeal

299

gruel, 299

Arrowroot

Beef

INVALIDS'

barley soup,

Cream

podding,

tea

2^)9

dnmplinK?.
padding, ?.00

rice

CusUrd

padding,
float,300

Cottage

Apple

Baker's

Apple
Apple
Stewed

pudding, 300
301
meringue,
pudding,
cocoa
and
rice pudding,
souffle, 301
apples, 302
pears,

Apple

301

tea, 310

Milk

punch,

310

Milk

rennet,

311

301

Barley
Rice

Soft

cookies,

Molasses

306

Crisp cookies, 305

Lemon
cookies, 305
Jumbles,
Victoria

306

312

custard,

Kgg-uog,
Sherry and
30;"

Scrambled

312

egg,

312

eggs,

812

omelet,

Foamy

812
Egg cream,
312
Poached
eggs,
Soft

cooked

eggs,

318

Jellies, 313

Orange

jelly, 813
jelly,313

Velvet

cream,

313

jelly,313
Coffee
jelly,313

Wine

CalPs
305

311
311

812

Beef

305

sandwich,
drop cake?,

311

water,

Lemon

CAKES

311

water,

Oyster soup,
Milk
toast,

302

311

311

water,

Toast

fruit, 303

Pudding
Canary padding, 303
pudding,
cottage
Grape nuts
Delicious
junket, 303
Rice custard, 303
Toast
pudding, 304
bread
Boiled
pudding, 304
in glasses, 304
Custards

milk,
gruel, 311

Barley

302

pudding,

Beef

Peptonised

tapioca, 302

Oatmeal

grael, 310
gruel, 310
gruel, 810

Cracker

Vermicelli
Fruit

310

Oatmeal

300

309

tea, 310

Arrowroot
800

egg,

310

Coffee,
Caudle,

of apples, 300

Boiled

FOOD

Milk, 309
with
Brandy, milk
809
Koumyss,
309
Milk
lemonade,
Chicken
broth, 309
Mutton
broth, 309
Flaxseed

PUDDINGS
dish

XXIII

298

soup,

pea

CHAPTER

298

soup,

Velvet

tofify.308
candy, 308
balls, 808

Evertou

297

Potato

Small

cake, 3(K^

tea, 296

Veal

306

sponge
306

cake,

Lemon

Good

SOUPS
Beef

BOOK

Madeira

XXII

CHAPTER
RECIPES

COOK

ANGLO-CHINESE

THE

Bran
A

tea

for the

foot
gems"

wholesome

very

weak,

313

jelly for invalids, 314

314

gruel, 314'

lHt"EX

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TO

(CIiASSIFIED)
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Advcrtiftiac

Garage
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Agents

Harvi'j'VAdverttfflfig Agency

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of

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Mercantile

4
5

World

21

Dmggists
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Grenard, Bi'tines A Co
Llewellyn A Co
Diyfiensary
Ahanghai
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Twijrg

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Weeks
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6
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Chong

Ox

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14

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Manufacturers

Lever

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Stationery
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Stores

16

Typewriters

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Agents

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Coal

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26
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Insurance

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dc Ca

Knapp

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Canned

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coM?^N"f

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I*
II-

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Ir

INew

Perfeetlon
with

without

or

burner

The

Angle

different

Weather

Lamp,

in

Perfect

The

New

Rayo

Lamps

suit

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highest

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as

casts

dums

as

places

no

ward
down-

quart

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Lanterns

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Smokeless
award

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fire Bath-Roam

lamp

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I-

requirements.

your

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Light, for Kitchens

styles

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hours.

16

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are

single

Trips,

Hoaseboat

lamp

economy

shadow.

of ail

oil

the

three

design.

Cooking,

is

and

light

where

and

two

one,

Stoves

Cook

Oil,

in

Made

ovens.

of

styles

Ideal for Hot

Flame,

Blue

Wlek,

Oil

at

San

"

Comfort

granted

were

Panama-Pacific

the

Francisco

Meet

and

Heaters

"

tional
Interna-

1915.

Emergeociesall oyer

the Hosse.

ir
Standard

Dlslnfeetant"a
tin

gallon
of

Mex.

Disinfectant

2jo

solution

$2.00.

The

and

gallons

49

gets

proportion
of

results.
of

water

one

makes

One

f
II-

gallon
this

solution.

Its

lU

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use

Insures

IRTieEES

IE

Health

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III 1116, Fll 9111

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mtrcantilt

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(EatabUmkBtl

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"

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(The

Shares

of

mhleh

vested

are

the

in

British

and

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Insupanee

IHepeantUe

5orth

"

Authorised

Policies

Promptly

are

Capital

issued

at

current

"1,000,000

Rates"

and

Qaims

Settled.

ALEX.

ROSS
AGENTS.

"

Co.

merGantiiB Bant

THe

HHRO

OPPICH

Gl^mi.CSCBXJRC"C

15

Ltd.

or mma,

STRHLErr

LONDON

Capital
Capital
Capital

Authorised
Subscribed

Paid-up

"1,500,000
1,125,000

Fund

Reserve

.-

bankers

Bank

Every

Current

Tael

on

Balance

Daily

ascertained

Exchange

of

description

allowed

London

S"fflwd.

of

562,500
500,000

and

Fixed

at

INTEREST

cent,

per

Deposits

be

BEATH,

T.

Manager

AeHng
Nanking

Shanghai,

may

application.

on

on

annum

per

which

rates

at

LtO.

Bank,

transacted.

business

Accounts

on

Btook

Joint

Road.

I2th

August,

191

Lk

BAHK

TIE

or

or
33

Chartbrsd

TeL

Office

Head

Dr.

Hsu

Wltson

S.

Vice-Chairman,
Char
Chin
Mr.

Mr.

Peking

Dikbctors

Mr.

Tao

Mr.

I,lu Ming-chee

Capital

Authorized

President

Vice-President

Shan,
of

Linr-peh

Fcug

ii tie Orieit"

Chen,

Yi4ang

Wang

1914

Govbrnmbnt,

Tsao

Board
Mr.

2379, 3893, 4492

Prtiier Chiiest Baa

General

Chftirnum:

No*.

Cbntrai,

the

by

"Tie

GIIITA, LTD.

Rmu):

Nankins

Te-kuang,

M.A.

....."...........$to,ooo,ooo

"

Subscribed

|r4,ooo,ooo

Fully

Paid

Capital

up

$ 4,000,000
$10,000,000

Z^labUitiea
^

We

Invite

We

issue

Centres

of

the

the

Our
Foreign
Bills, Purchase

Financing

of Individuals,

Accounts

Circular

and

Commercial

Merchants

Z"etters

of

and

Corporations.
Available

Credit

in

the

Principal

world.

Department
and

Imports

Sale
and

is

well

Foreign
of
Exports
of

Bquipped
Bxchange,

for
Drafts

the

Collection

of

Cable

Transfers

and

Commercial
and

Merchandise.
C.

T.

YUSHU
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DEVELOPIENT

TEHRITORIAL

HSU,

Manager

CHIN,

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China

J^oad, Shanghai,
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of

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Ho. 267

Edinburgh

Phone:

Lactomaltine,

M
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Malt

and

Oil,

and

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Malt

Extract.

SOLE

g
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for
Cotton

Chinese
Wool.

Plaster

of

Paris

and

DISPEB

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ROAD

HONAN

C448

SHKNGHHI

Chemists

Manufacturing
and

Red

Dealers

Druggists,
Cross

Hospital

and

Medicines,

Supplies,

Patent

Surgical

Instruments,

Goods,

in

tographic
Pho-

etc.
.

ANGLO

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estaMiSlKd

DISPENSABT
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eOOKINGl
i

If.
whereas

*-

cookers

gas

if

any

counted

the

":

to

few

by

public

years

in

Shanghai,

realise

that

The

resiilts

with

it

be

now

may

is

reason

ONLY

the

is

scarcely

were

they

hundreds.

many
now

there

ago

that

^
^

^
i

WAY

'^

obtain

good

Terms

QAS

COOKERS

1^

ECONOMY.

For

'

THE

particulars

ENfllNEER'S
5 Thibet

apply

//0

Heating

to

OFFICE
Road

Road,

and

Shanghai,

CO.

and

Hankow.

at

Sanitary

Road

Nankiog

29

6c

Szecbuen

SHOWROOM

or

GiORDOM

LOAN

ON

Engineers

Sshemes

and

Free

HpplleaUoD

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EXPERTS

Estitnates

IN

SEPTIC

TANKS

FOR

SEWA8E

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i

For

further

WATERWORKS

particulars

engluttrt'

apply

Ottlu,

to

69
"r

COMPANY,

LIMITED

Kfsngit
Showroom,

Ifo^rf,
2a

nanklag

Ifoad.

GOOD

COOK
WILL

THE

USE

INGREDIENTS

BBST

BuitBfm
*'

"

DAISY

BRAND

for

any

the

all
"*

0.

"

K.

the

whilst

meal,

Inferior

Table.

will

Daisy

give

will

Butter

spoil
faction
satis-

and

pleasure

time.

BRAND.

Genuine

for

Butter

pure

Cooking.

Jmmm
I.

X.

L.

TASM

ANIAN

fruit

pure

for

and

cane

table

from

Made

pastry.

or

all

only.

sugar

Bmoonm
""

"

PINEAPPLE
Mild

BRAND.

cured

"BEAVER"

and

BRAND.

Cheapest

and

from

of

excess

Finest

breakfast

Australian

Finest

free

Canadian

Milk.

natural

pure

best.

by

Smporttd

6EDDES
5
T^\.

Bacon.

salt.

Ltd.

Co.,

ft

ROAD,

PEKING

346.

SMANGiHAI

L.

YUE

DHH

SAongAai's

CO.

"
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and

^iterprisitig

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.

*f

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fresh*
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guarantee

want

you

A. 1296.
Prompt

in

all

packing*

in First-class

Telephone 3999^

attention

No

orders
extra

to

by

arrive

BROADWAY,

Outport

goods

our

Consignments

get by callingup

small*

CIccomiiicdciCing Stor0lU"p"rs

*f

every

Groceries
or

HONGKEW,

given
will

to

have

absolutely

be

write

can

to:

large

or

special care

cliarge for packing*

11

you

SHANGHAI

all orders
our

steamer*

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2315

"PHOflE

"HOME"

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THE

IN

^
^

Dairy

Farmers,
of

Importers

Milk,

Fresh

Cream,

Australian

and

Butter,

Canadian

Cheese

Produce,

f
^

"

Poultry, Pfgfeons **Homcr'', Belgfian Hares,

Florists, Gardeners, Nurserymen*
Grounds

laid

out

and

in

kept

VISIT

IS
ro

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condition

SOLICITED
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DAZET

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THE
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SI

DHII^Y

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T'ELSFHOKB

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most

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reliable

proprietress

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MOTHER

UNDER
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980

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SUPERVISION

13

in

the

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SON'S

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the

thriving, write
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"

Management.'*
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sleep, and

sound

save

endless

you

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form

at

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trouble

give freedom

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best

for

once

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in the

FOOD

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TO

of

means

lOLS

after.

FOOD

valuable
These

addition

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to

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specially useful
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meal,

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TO

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FOOD

PROM

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THE

child.

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and

digestive ailments, promote

rearing a child by hand.

MONTHS.

of your

care

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sample

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from

ALLENBURYS'
aOLS

free

excellent,

when

nourishing

troublesome
the

(MALTED)

time

cutting

of

months

ten

of

and

appetising
When
teething.

teeth.

HANBURYS

LOMBARD

old

and

LTD.,

STREET.

L.ONDOM
'40

Road.

Canton

Shanghai

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SMITH

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IN

FURNITURE.

WARE,

csisaxaxi

ROAD

GOLD

JEWELLERS,

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NANKING

aao^

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LACQUERED

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BOYES

for

Agents

Prtecee

Celebrated

Pbrte,

London

Shanghai

GOODS
STOCK

IN

Fish

Canteens

Knives

Dessert

Forks

and

Roll
Pickle

Dishes

for

Tongs

Heating

Stands

Vinegar

and

Crumb

Cruets

Salad

Bowls

Cake

Stands

Claret

Jugs

Cake

Baskets

Sweet

Dishes

Tea

Sets

Coffee

and

Hot

Water

Liquer

Flower

Stands

Flower

Vases

Oyster
Menu

Napkin
Tea

Seta

Crackers

Nut

Forks

Afternoon

Holders

Finger

Rings

Bottles

Cut

V.'are

Glass

Cheese

Dishes

Lemon

Squash

Cheese

Trays
Frames

Scoops

Hors-d'oeuvre

Sets,

etc.

15

Forks

Bowls
Seta

Tantalus
Spreaders

Tea

Manicure

Ash

Decanters
Butter

Kettles

Lamps

Strainers

Bitters

Stands

Scoops

Breakfast

Cruets

Dinner

Ice

Oil

Frames

Asparagus

Dishes

Salvers

Butter

top

Dishes

Asparagus

Bowls

Sauce

Servers

Kntre

Dishes

Chafing

Carvers

Pie

Eaters

Fish

Shelfleld

and

HOUSEHOLD

Cutlery

Ltd.

Webb,

t^oad,

Ranking

35

Jt

Mappin

Dishes

with

WEEKS

"
AXiL

FOR

KITCHEN

Aluminium,

litd.

Co.,

ITENSILS

COOKING

Enamelled,

Iron

and

Ware

Icing
jj^^
Tubes
Standard
"

agB
Food

Screws

Hinoing
and
Machines

Syringes

Waffle

MilU,

Irons, Coffee

Pork

Percolators,

Coffee

Universal

Moulds,

Pie

"Three

Bread

Minute"

Scales,

Kitchen
Non

Porcelain

Kneader,
Balances,

tins.

ON

CATALOGUES

"

etc

APPLICATION

Co.,
AND

Jelly Moulds,
Bowls,

Pudding
etcv

etc^

SHANGHAI

and

cake

Burn

WEEKS

Sifters,

Flour

LIMITED
HANKOW

Pie

Dishes,

WHITEAWAY

LAIDLAW

Aluminium
Aluminium
kitchen

and

weight

is

It

ware.

Aluminium

Price

Price

Trypans

Aluminium
Thick
7

$4.75 each

Price

$1.35

1.75

$2.00 2.7s

10

5.00

4,00

inches

each

Price

$0.85

II

inches

1. 00

1.25

1.45

each

Aluminium

Price

$2.00

10

inches

2.25

each

size 3 inches

Deep
Price

Special

Light

7%

value.

$i.35"

1. 00,

0.90

Price

$1.00

1.25

.45

Flat
Size

Price

$2.00

Extra

Deep
inch

Price

35

.70

1%

1.75

2.00

Washup'

2K

each

Price

$1.35 each

Oblong

Bakepans

13X9

16x11

each

Price

$1.25

1.75

Deep
Size

Bowls

Price

each

LHIDLHM

Specialists

tn

"
Glass

China,
17

and

each

15 inches

Size

IhZHITEHMHY

2.50

Diameter

Ladles

pints

Bowls

pints

2.50

cts.

Boilers

pints

Kettles

Bottom

$1.50

Deep

!6o

.55

i}i

Price

each

2.00

$1.75

Ware

Size

8}i inches

Slice

Price

Covers

No

Double

^123
cts.

Fish

0,6$

Enamel

Saucepans
Size

aH
and

Saucepans

Size

ins.

size
dozen

2,00

5 inch

Size

Saucepans
shi

6%

Qreystone,

Special
Deep

$1.75

Alumininm

$2.00 each
Wonderful

Table

Dessert

Ladles

Spoons
Polished

Highly

Price

Aluminium

"

Forks

Polished

Size

Price

10

Gollanders

Highly

Dishes

Frosted

Quality

Size

each

2.75

2.00

Pudding

Light

Polished

inches

10

Aluminium

Stewpans

Polished

Quality

Size

Quality

Aluminium

is light in

burning,

prevents

Polished

Shallow

cleaned,

easily

durable

and

hygienic

most

8 inches

Dia.

Size

the

Saucepans

Deep

I^xtraThick

Heavy

doubt

Utensils

practically indestructible.

is

Aluminium

Kitci"eD

without

is

Co., Ltd-

"

inches
each

Gollanders
10

inches

$1.00 each

CO..

Hardware

LTD.

WHY

BLAME

THE

COOK

LIES WITH

Southard

the

to

examine

to

will

view

weigh

butter,

at

very

will

find

Scales

and

sizes

wholesome

delicacy.

They

unexcelled

in

are

purity

and

at

made

of

Australia's

of
choicest

fruits.

our

Showrooms.

Ask

MUSTARD
22

want.

you

view

on

are

SCALE

scale

styles

breakfast-

your

the

"

All

JAMS

FAMILY

the

styles

PEACOCK'S

table

HOWE

and

Showrooms.

our

on

you

you

and

provisions
groceries

If so,

for

purchase.

your

sizes

and

country

object

select

meat,

your

particulars

this

an

all

of

and

Cooking

all

in

it

and

exhibition

you

Co.'s

in

make

stock

otir

Permanent

Do

"

of residents

that

FAULT

STOVE?

adapted

are

wants

prices

at

THE

Robertson

Stoves

Heating

IF THE

"
MUSEUM

eOMPANY

ROAD,
Soie

Agents

\
18

your

SHANGHAI

Grocer

on

WAen
YOU

the

with

better

Brand

Monkey
Idtdien.

and

form.

famous

wives

from
and

stale

happy

Powder

relish

for

and

^reue*.
Cooka.

or

the

the

Powder

Poliahen

They

Cake"

are

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if

famous

in
the

is

FoM

will

you

in

tihe

which
Brand

household.

mad
Pant, Gridt
and
"poitessly clean
ffiaadi
of happy
hoiiM"
and

Kitchen

happy

that

know

Monkey

in every

and

appedte

preparation

place

keep
the

you

Meals.

firefly
used

are

Monkey

have

everything

better

meal

Mtmkey

Powder

and

far

n^tfa

table

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Clesnsera

Grills, Ga"-cook"n
free

the

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in Powder

to

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Mohkey

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mil

sounds

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nXenclkitiUs

CeaC

Coal

dellvefed

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and

booka

Goods

shipped

Cartage

CLUFF

Guaranteed

Price

and

to

Settlement

Lists

Application

on

all parts of the

World

Agents
Contractors

Warehousing
Curio

Expert

all parts of tbe

Wefght

Order

Insurance

to

at Low

rates

packers

BLUE

BRANDS

RIBBON

PROVISIONS
AND

aOODS

CAININED
Only

the

Finest

Blue

and

Ribbon

W.

you

will

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WEIGHTS

pint;

quart

quarts

gallon.

ounces

pound*

gill.

g^lls

pints

4
16

"

kitchen

cupful

kitchen

cupful

pint

kitchen

cupfuls

quart,

capfuls of granulated
24 cupfuls of powdered
1

heaping

heaping

Butter

*"

tablespoonful

of butter

an

sugar

cupful

of

cupfuls
heaping

of flour

round

2
-

"*-

oz.

or
v.

dry material

of

tablespoonfuls

f""""*

of

cupfoL
vm|""u".

i pound.

tablespoonfuls

butter

quart

ounce.

egg

nound.
pouno.

..

of

of

size

gills.

or

sugar
sugar

tablespoonful

16

MEASURES

AND

liquid

saltspoonful

teaspoonful

tablespoonful

cupful meal

quarts

cupfnl.

capfoL

teaspoonful

tablespoonful

"

"

\iquidsl/4 cupfoL

of
"

"

1'

pound.

peck.'

PROPORTIONS
6

to 8 eggs

to

to

4 eggs

pint of milk

for custards.

of salt to 1 quart

saltspoonful

teaspoonful

ounces

heaping

heaping teaspoonfuls

even

teaspoonful

of soda

to

teaspoonful

of soda

to

teaspoonful

of

for custards.

of milk

1 quart

to

of vanilla

gelatine

to

tablespoonfulfl

of

teaspoonful

teaspoonful

liquid.

pint of

to
1

to

quart

of milk.

quart

of flonr.

cupful of flour.

milk.

sour

pint of molasses.

powder

teaspoonful t"f soda

and

mixed*

of tartar

cream

to

baking-powder

baking-powder

baking
of

of

of cornstarch

of

for custards.

quart of milk

one

If quarts

to

for custards.

of milk

MEASURING
Exact
half

one

measurements

pint

spoonful

rising
means

above

only

One-half

of

spoon

much

spoonful
A

tin

cup

heaping

as
as

the

means

spoonful

to

holding this

bntter, lard, sugar,

the
as

essential

are

or

is held
bowl
the
means

in

the

of

success

flour

means

the

bowl.

rounding

of the
as

much

contents
as

the

of

smoothed

spoon

bowl
can

be

salt

means

kitchen.

spoonful,

spoonful

of the

cupfnl

in every

is necessary

amount

holds, the top being

half

cooking.

much

as

spices

or

off with

divided

wise.
length-

made

to

knife.

hold.