Chapter II: Part 2

Boil six medium-sized, mealy potatoes and when soft press them through a sieve until light and floury. Then beat into them the raw yolks of six eggs and a little milk and butter. Season with salt and pepper and sprinkle with finely chopped chevril and thyme, and fine dice of fried bread before serving.

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Sweet Potatoes

Take six good sized sweet potatoes and boil until nearly done. Then peel them and roll in melted butter, lay in a buttered baking pan. Sprinkle with brown sugar and bake until done.

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Chili Beans

Take four cups of red beans, one onion, four cloves of garlic, cover with water and cook all day in a covered saucepan. Add a little water from time to time if too dry. Cook slowly four red peppers and five black peppers with seeds out, three black peppers with seeds, four cloves of garlic, four onions with the hearts taken out, salt, and one cup of beef stock. Rub through a sieve. Put in a saucepan four tablespoonfuls of marrow. When very hot add the beans and then the sauce.

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To Boil Rice

Have plenty of salted water, with the juice of a lime in it. When boiling add rice that has been washed in three waters. Boil fast for sixteen minutes. Try a grain, and if done dash in a glass of cold water. Drain at once through a colander. Cover with a cloth and let stand by the fire for a few minutes, shaking up the colander once or twice. This will make every grain separate.

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Risotto

Fry two chopped onions in butter until light brown in color. Add one cup of raw rice and cover with beef stock. As the rice absorbs the stock add more until done. Then add two large tomatoes stewed with a little sugar and highly seasoned. Place on the dish for serving and grate Parmesan cheese over it.

SALADS

Club Salad

Boil separately two carrots, two turnips, and four potatoes. When cold, cut the vegetables into dice and mix them together, adding three apples peeled and cut into small bits. Toss in a large salad bowl with several olives for garnish. Bits of celery or cold cauliflower may be added. Pour over all a mayonnaise, or if preferred, a French dressing. Another dressing that is excellent with this salad is one made of the yolks of four raw eggs beaten into half a glass of rich cream which may be either sweet or sour. To this add one teaspoonful of salt, one of mustard and a wineglassful of vinegar, blending carefully.

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Winter Salad

Cut the white stalks of a head of celery into small bits. Mix with two boiled potatoes cut in dice, two or three boiled beets cut in dice, a large white onion boiled and cut up, some chopped truffles, anchovies and stoned olives, a tablespoonful or more of each. Serve with mayonnaise.

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Cheese Straws to Serve with Salad

Make a paste of two ounces of grated Parmesan cheese, two ounces of flour, two ounces of butter, the yolk of one egg, salt and cayenne. Roll out the paste until about one-eighth of an inch thick. Cut into very narrow strips and place on a buttered tin. Bake ten minutes in a hot oven.

DESSERTS AND CAKES

Mince Meat

Measure carefully and mix together the following ingredients: Two pounds of roast beef finely chopped, two pounds of chopped beef suet, two pounds of chopped peeled apples, two pounds of seeded raisins, two pounds Sultana raisins, two pounds of washed currants, two pounds of white sugar, one pound of citron cut in bits, one pound of dried orange peel, two nutmegs grated, three teaspoonfuls of ground mace, three teaspoonfuls of ground cloves, three teaspoonfuls of ground cinnamon, one teaspoonful of salt, the grated rind and juice of two oranges, one quart of brandy, one quart of sherry and one glass of blackberry jelly. After mixing thoroughly place the mince meat in a stone jar and use it from this.

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Hot Zabajone

Beat well together the yolks of six eggs, and half a cup of sugar. Heat in a double saucepan, being careful to stir only one way. Place in a strainer the shaved peel of three oranges. Through this pour slowly into the eggs a quart of champagne (white wine may be substituted), and allow the mixture to thicken. Serve hot in champagne glasses.

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Frozen Zabajone

Mix the same as for hot zabajone, adding another half cup of sugar and a tablespoonful of orange juice. When it is cold half freeze in a freezer. Then remove and place in paper cases or moulds, on the ice.

* * * * *

Genoise Pastry

Beat to a cream half a cup of butter and half a cup of sugar. Break into the cream three eggs, one at a time, and mix until smooth. Stir in half a cup of flour. Pour on a buttered tin and bake ten or fifteen minutes. When cold spread thickly with apricot jam and cover with chocolate icing. Set in the oven a few moments, then put aside to cool. Cut into odd shapes before serving.

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Omelette Souffle

Beat to a cream the yolks of six eggs, four tablespoonfuls of sugar and the grated rind of half a lemon. Whip the whites of the eggs to a stiff froth. Place in a frying pan over the fire four ounces of butter. When it is melted mix the yolks and whites together and stir quickly into the pan. As soon as the eggs have absorbed the butter, pour them into a buttered baking dish and set in a hot oven for six or seven minutes. Serve at once.

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Marmalade Pudding

Cream half a cup of sugar and two teaspoonfuls of butter. Beat into this the yolks of four eggs and one cup of cream or milk. Add a cup of fine bread crumbs and the beaten whites of the eggs; then a cup of orange marmalade, or some other fruit marmalade. Pour into a buttered mould and bake one hour in a moderate oven. Turn out of the mould and serve with a brandy sauce, or cream.

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Amherst Pudding

Line a baking dish with thinly rolled pie crust or puff paste. Fill with the following mixture. A small cup of butter creamed with two cups of sugar and beaten up with four or five eggs, a cupful of finely chopped apple added, with the grated rind and juice of a lemon and a little water. Sprinkle with nutmeg, and bake for half an hour in a moderate oven.

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Brown Betty

Cover the bottom of a baking dish with bread crumbs, over which place a layer of thinly sliced tart apples. Sprinkle thickly with sugar and small pieces of butter, cinnamon and nutmeg, then cover with bread crumbs and repeat the layers until the dish is filled, having a layer of crumbs sprinkled with bits of butter on top. Then pour over all three-quarters of a cup of molasses thinned with a little hot water. Bake until the apples are tender and the top is well browned.

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Chocolate Pudding

Grate one-half a pound of Baker's chocolate, and melt it in half a pint of hot milk. Stir into the milk also half a cup of bread crumbs, one cup of powdered sugar and the beaten whites of six eggs. Wet a melon mould in cold water and pour the mixture into it. Boil three-quarters of an hour. Serve with cream, or the following sauce: Beat the yolks of six eggs very light. Heat a cup of wine and a cup of sugar until the sugar is melted. Remove from the fire and stir in the eggs quickly.

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Bread and Molasses Pudding

Butter thickly some slices of bread and lay in a baking dish. Cover them with thick black molasses and bake slowly. The pudding should be served hot, with thick cream.

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Baked Bananas

Put into a bowl three tablespoonfuls of butter, six of sugar, and three of wine. Set the bowl in hot water to melt the butter. Peel the fruit and lay it in a baking pan. Pour over it the mixture in the bowl, and bake half an hour, basting several times.

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Hermits

Cream two cups of sugar and one cup of butter. Add three well beaten eggs and three tablespoonfuls of milk. Sift into this six cups of flour and a teaspoonful each of cinnamon, nutmeg and clove. Add last a cup of chopped raisins. Roll the dough out about one-quarter of an inch thick, cut into small squares and bake in a quick oven for twelve minutes.

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Lady Baltimore Cake

Cream one pound of sugar and half a pound of butter. Beat the yolks and whites of eight eggs separately, and add the beaten yolks to the butter and sugar. Stir in half a pint of milk and one pound of flour with four teaspoonfuls of baking powder. Flavor with lemon or vanilla and bake in three layers. For the filling, boil three cups of powdered sugar and three-quarters of a cup of water for five minutes. Beat four eggs, the yolks and whites together, and into them stir the boiling syrup, add two cups of chopped raisins and two cups of almonds, chopped and blanched. Flavor with vanilla and spread thickly between the layers of cake. Cover with white frosting.

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Silver Cake

Beat lightly the whites of eight eggs. Cream two cups of sugar and half a cup of butter. Stir into the eggs, adding three-fourths of a cup of milk. Sift into the batter three cups of flour and one heaping teaspoonful of baking powder. Bake in a moderate oven.

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Gold Cake

Cream a cup of sugar and three-fourths of a cup of butter. Mix into this the beaten yolks of eight eggs and half a cup of milk. Last add one and a half cups of flour with one teaspoonful of baking powder. Bake in a long bread tin.

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Fig Filling for Cake

Chop together one pound of dried figs and one cup of seeded raisins. Add the juice and grated rind of a lemon and sugar to taste. Pour over the mixture a cup of water and heat thoroughly, mixing it over the fire. Spread between layers of white cake.

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Thin Gingerbread

Place in a saucepan one pint of molasses, one cup of butter, one teaspoonful of ginger, one teaspoonful of soda, and let them boil together for a moment. Then remove from the fire, and when nearly cool stir in flour enough to make a thick batter or dough. Spread thinly on tins and bake quickly.

WINE CUPS and PUNCHES

Champagne Cup I

Pour on a sliced cucumber one pint of sherry and one-half pint of brandy. Grate the rind of two lemons over a little sugar. Add it to the mixture with the juice of one lemon and the juice of three oranges, half a pint of Curacao, two bottles of seltzer, three bottles of apollinaris and three bottles of champagne. Sweeten to taste and ice well.

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Champagne Cup II

Mix together two tablespoonfuls of sugar, the juice and shaved peel of a lemon, a few slices of cucumbers, one wine glass of Curacao, one quart of apollinaris and one quart of champagne. Pour over a block of ice in a punch bowl.

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Champagne Cup III

Rub three ounces of sugar on lemon peel and put in a punch bowl with the juice of four lemons, one quart of apollinaris, and one quart of orgeat. Beat this well. Then add one pint of brandy, half a glass of Jamaica rum and a glass of Maraschino. Strain into a bowl of ice and just before serving, pour in three quarts of champagne.

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Champagne Cup IV

Two tablespoonfuls of sugar rubbed on the peel of a lemon and mixed with the juice of half a lemon, three slices of pineapple, one wine glass each of Maraschino and brandy and a quart each of apollinaris and champagne. Ice well.

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Champagne Cup V

Rub two ounces of sugar over the peel of an orange. Mix with it the juice of an orange, two wine glasses of sherry, one wine glass of Maraschino, and a quart each of apollinaris and champagne. Add a few slices of cucumber and plenty of ice.

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Hock Cup

Pour over a block of ice in a punch bowl, a wine glass of Maraschino, two quarts of apollinaris, two quarts of sparkling hock and the juice of two lemons. Sweeten with two ounces of sugar.

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Badminton Claret Cup

Rub six lumps of sugar on a lemon, strain the juice of the lemon over the sugar and add a glass of good sherry, two sprigs of verbena, a few slices of cucumber and a quart of claret. Place in the bowl a large piece of ice, and when ready to serve add a quart of sparkling mineral water.

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Moselle Cup

Place the following ingredients in a punch bowl, with a block of ice, two ounces of sugar, the shaved peel of half an orange, three peaches sliced, a small pineapple sliced, half a dozen apricots, a wine glass of sherry, a quart of sparkling Moselle and a quart of apollinaris.

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Sauterne Cup

Pour in a punch bowl, with ice, a quart each of sauterne, apollinaris and champagne, a wine glass of Chartreuse and two tablespoonfuls of sugar.

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Champagne Punch

In a bowl place one sliced orange, one lime sliced very thin, and the juice of another lime, one-fourth of a pineapple sliced, and one-fourth of a pound of sugar. Let stand twelve hours. Put a large block of ice in a punch bowl, add the above ingredients with a wine glass of Maraschino, two tumblers of sauterne, a wine glass of raspberry syrup, and last of all, one quart of champagne, a few whole straw-berries and a claret glass of Benedictine may also be added.

* * * * *

"T" Punch

Slice a whole pineapple and three lemons, and place in a punch bowl with the juice only of nine other lemons, add two pounds of sugar, and let these ingredients stand several hours. Then add one quart each of green tea, Jamaica rum, brandy, claret, a pint of Curacao, and allow it to stand another hour. Then place in the punch bowl with a large block of ice, and pour in six quarts of champagne.

* * * * *

New York Club Punch

Take two pounds of lump sugar and squeeze over it the juice of one dozen lemons, using a little of the grated rind. Let this stand three hours, then strain the syrup through two thicknesses of flannel and set away on ice. Just before serving add one quart each of brandy, Jamaica rum, Madeira and water.

* * * * *

Milk Punch

Take the juice and shaved peel of two dozen lemons, mix with five quarts of water, three pounds of loaf sugar and six quarts of rum. Stir until the sugar is dissolved, then add two quarts of boiling milk and allow the mixture to stand twenty-four hours. Then strain twice through a cloth.

* * * * *

Apple Toddy I

Bake slowly two dozen cored apples until done. Place in a large stone jar with eight pounds of sugar. Pour over them four gallons of boiling water and let stand for forty-eight hours. Then remove the apples and crush them after taking off the skins. Return the fine pulp to the jar, and add one gallon of whiskey, one gallon of brandy, one gallon of peach brandy and three pints of Jamaica rum. The toddy should stand in the covered jar for a week before being used.

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Apple Toddy II

Prepare six cored apples by sticking a dozen cloves in each and baking slowly until soft. Put them in a stone jar and pour over them a toddy made of two quarts of whiskey, one quart of brandy, one pint of rum and three cups of water, sweeten to taste and cover closely, allowing the mixture to blend for a week before using.

INDEX

SOUPS AND CHOWDERS

Onion Soup
Palestine Soup
Black Bean Soup
Parker House Tomato Soup
Celery Soup
Bisque of Prawns or Shrimps
Lobster Soup
Venison Soup
Puree of Venison
Clear Soup Stock
Daniel Webster's Chowder
Scott's Chowder
Marblehead Chowder
Clam Chowder I
Clam Chowder II
Force Meat Balls for Chowder

FISH

Oysters a la Marechale
Toasted Angels
Oyster Patés
Scalloped Clams
Shrimp or Oyster Curry
Shrimps a la Bordelaise
Shrimps with Tomato
Saute of Shrimps
Crab a la Creole
Sole a la Normandie
Filet of Sole a la Bohemian
Baked Sole
Flounders a la Magouze
Salmon a la Melville
Stewed Haddock
Bacalas a la Viscaina
Baked Sardines
Sardines with Cheese
Scalloped Fish Roe
Kedgeree
Bouillabaise

ENTREES

Sweetbreads with Mushrooms
Terrapin
Frogs a la Poulette
Calves' Head en Tortue
Chops a la Reine
Calves' Feet a la Marechale
Puree of Chestnuts with Chops
Lamb Chops a la Nesselrode
Devil Chops
Lamb Cutlets Duchesse
Lamb Cutlets a la Condi
Eggs with Tomatoes
Macaroni a la Rossini
Timbale of Macaroni for Twelve Persons

CHICKEN AND GAME

Chicken Portuguese
Chicken with Oysters
Casuela
Fried Chicken, Maryland Style
Chicken with Rice
Chicken with Spaghetti
Quail with Celery
Pheasant a la Savarin
Quail and Onion
Salmi of Duck with Olives
Stewed Squabs

MEATS

Yorkshire Steaks
Filet of Beef a la Rossini
Yorkshire Pudding
Cold Roast Beef Stewed
Lobscouse
Perchero
Stewed Cold Mutton or Beef
Lamb with Macaroni
Stewed Fresh Tongue
Pork Pie
To Barbecue a Pig (very old dish)
To Boil a Ham
Mexican Tripe
Spanish Bacon on Toast

SAUCES

Sauce for Canvas-back Duck
Sauce for Wild Fowl
Hollandaise Sauce
Parsley Butter
Green Sauce
Egg Sauce
Celery Sauce
Devil for Boiled Ham or Fowl
Onion Sauce
Garlic Sauce
Melted Butter
Salad Dressing Without Oil

VEGETABLES

Asparagus aux Milanaise
Corn au Gratin
Chonfleur au Gratin
Okra
Potato Cream
Sweet Potatoes
Chili Beans
To Boil Rice
Risotto

SALADS

Club Salad
Winter Salad
Cheese Straws to Serve with Salad

DESSERTS AND CAKES

Mince Meat
Hot Zabajone
Frozen Zabajone
Genoise Pastry
Omelette Souffle
Marmalade Pudding
Amherst Pudding
Brown Betty
Chocolate Pudding
Bread and Molasses Pudding
Baked Bananas
Hermits
Lady Baltimore Cake
Silver Cake
Gold Cake
Fig Filling for Cake
Thin Gingerbread

WINE CUPS AND PUNCHES

Champagne Cup I
Champagne Cup II
Champagne Cup III
Champagne Cup IV
Champagne Cup V
Hock Cup
Badminton Claret Cup
Moselle Cup
Sauterne Cup
Champagne Punch
"T" Punch
New York Club Punch
Milk Punch
Apple Toddy I
Apple Toddy II

End of Project Gutenberg's Joe Tilden's Recipes for Epicures, by Joe Tilden