Chapter VIII: Part 8

Take the juice of a large lemon, and the yellow rind pared thin; one glass of brandy, two glasses of white wine, and a quarter of a pound of powdered sugar. Put these ingredients into a pan, and let them remain one night; the next day add a pint of thick cream, and the whites of two eggs beaten together; beat them all together to a fine froth, and serve in jelly glasses.

WINE SANGAREE OF PORT OR MADEIRA

Take half a glass of water, sweeten it with a tablespoonful of white powdered sugar, and stir well until dissolved; add a gill of Madeira or Port, some nutmeg grated and pounded ice. Serve with lady-cake or pound-cake, cut small.

STEWED PRUNES FOR SICKNESS

Wash the prunes, put them in a stew pan, cover them with water, and to each pound of prunes put a cupful of clear brown sugar. Cover the stew-pan and let them boil slowly, until the syrup is thick and rich.

WINE JELLY FOR THE SICK

Take one pint of Madeira wine, one pint of water, and one ounce of isinglass dissolved in a teacupful of water. Let the wine and water be boiling hot, then stir into it the dissolved isinglass, and sugar to taste; make it quite sweet; let it come to a boil, try it by taking a little in a saucer, and if not a good jelly when cold, boil it until it is so; if lemon is allowed, use the juice of two to flavor this jelly.

JAUNE MANGE

Break up and boil an ounce of isinglass in rather more than half a pint of water until it is melted; strain it; then add the juice of two large oranges, a gill of white wine, and the yolks of four eggs beaten and strained; sweeten to taste, and stir it over a gentle fire till it boils up; dip a mould into cold water and pour the preparation into it.

CARRIGEEN MOSS FOR INVALIDS

Wash and pick a tablespoonful of Irish moss and put it into a tin cup; pour on it half a pint of boiling water, and set it on the coals for a short time; when it is all dissolved add sugar and nutmeg to taste. This may be made with milk, to resemble custard, and is very nourishing. Delicate infants may be fed on it when they will take no other nourishment.

TARTARIC ACID AS A SUBSTITUTE FOR LEMONS

If lemons cannot be obtained to make either a lemonade or jellies for the sick, tartaric acid is a good substitute, and if used in conjunction with the extract of lemon, is a very agreeable one.

LEMON JELLY WITHOUT LEMONS

Take a box of Cox’s gelatine, pour over it one quart of boiling water, and stir until it is dissolved. Add a teaspoonful of tartaric acid, and four cups of sugar; let it dissolve and bring it to a boil; while boiling, stir in the beaten whites of three eggs; let this boil up once again and take it off the fire; when nearly cool, add to it a tablespoonful of good extract of lemon. Strain the mixture into moulds or cups, and set it in a cool place, or on ice, to become firm. It must be cool, or it will not jelly.

ORANGE SHERBET

Squeeze the juice from a dozen oranges; pour boiling water on the peel, and cover it closely. Boil water and sugar (a pint to a pound) to a syrup; skim it clear; when all are cold, mix the syrup, juice and peel with as much water as may be necessary to make a rich orangeade; strain it, and set the vessel containing it on ice. Or it may be made the same as lemonade, using one lemon with half a dozen oranges.

STRAWBERRY SHERBET

Take fifteen ounces of picked strawberries, crush them in a mortar, then add to them a quart of water; pour this into a basin, with a sliced lemon, and a teaspoonful of orange-flower water; let it remain for two or three hours. Put eighteen ounces of sugar into another basin, cover it with a cloth, through which pour the strawberry juice; after as much has run through as will, gather up the cloth, and squeeze out as much juice as possible from it; when the sugar is all dissolved, strain it again. Set the vessel containing it on ice, until ready to serve.

ALMOND CUSTARD

Blanch and beat four ounces of almonds fine, with a spoonful of water; beat a pint of cream with two spoonfuls of rose water, add them to the yolks of four eggs and as much sugar as will make it pretty sweet; stir it over a slow fire till it is of a proper thickness, but do not boil. Pour it into custard glasses.

SPONGE CAKE PUDDING

Stale sponge or other plain cake may be made into a nice pudding by crumbling it into a little more than a pint of milk and two or three beaten eggs, and baking it. Sauce--sugar and butter beaten together.

GERMAN LADIES’ FINGERS

Beat one hour the yolks of five eggs with half a pound of sugar; add half a pound of blanched almonds pounded fine, the yellow part of one lemon grated. Mix well; add half a pound of flour very gradually. Roll out the paste, and cut it into strips the length and size of the forefinger; beat lightly the whites of two eggs, and wet the fingers.

DIMPLES

Beat the whites of three eggs very stiff, add gradually three quarters of a pound of sugar, and beat till it is well mixed. Blanch almonds, and cut them into pieces--as small as peas, and stir them into the egg and sugar--three quarters of a pound of almonds for three eggs. Drop the mixture in spots as large as a half penny on white paper upon a tin, and bake in a cool oven.

DELICATE RUSKS FOR CONVALESCENTS

Half a pint of new milk, and one cup of hop yeast; add flour to make a batter, and set the sponge at night. In the morning add half a pint of milk, one cup of sugar, one of butter, one egg, one nutmeg, and flour to make it sufficiently stiff. Let it rise, then roll it, and cut it out; let it rise again, and then bake.

CHOCOLATE CARAMELS

Half a pound of chocolate, three pounds of dark brown sugar, one-eighth pound of butter, a small teacup of milk; season with vanilla, or grated lemon or orange-peel. Boil it very quickly over a hot fire, stirring constantly. When it becomes hard on being dropped into water, take it off the fire and stir for a few moments before pouring into buttered dishes. Before it is quite cool, cut into little squares. Those who like the caramel very hard need not stir it, as this makes it “sugary.” The grated peel should not be put in till the caramel is taken from the fire.

COFFEE, TEA, CHOCOLATE, ETC.

TO MAKE CHOCOLATE

Scrape the best chocolate; allow for each square, or large spoonful of ground chocolate, half a pint of milk or milk and water; let it boil a few moments, then put it on the back part of the stove, and it is ready when wanted.

TO MAKE CHOCOLATE ANOTHER WAY

Scrape or grate the chocolate, take a heaping tablespoonful for each cup to be served; allow half a pint of milk or milk and water to each heaping spoonful of chocolate. Make the milk hot, rub the chocolate to a smooth paste with the cold milk, then stir it in the boiling milk. Let it boil up once; cover it and set it back in a place where it will keep warm. It is now ready to serve. Toasted biscuit or rolls should be served with it. Sweeten the chocolate unless you use the prepared chocolate.

TEA--GREEN AND BLACK

Scald your tea-pot _always_ before putting in the tea; throw out the scalding water and allow a teaspoonful of tea to each person expected to drink it; turn on half a pint of boiling water at first, and let it steep--green tea requires about five minutes, black tea ten minutes. After this, pour on more boiling water, according to the number of persons. Mixed black and green tea is considered a more healthful drink than green tea alone.

COFFEE CREAM

Take three cups of good clear coffee, sweeten it well and boil with it a pint of cream until reduced one-third.

COFFEE

Old Java and Mocha are the best coffees. A coffee roaster is the best thing to roast coffee in, but an iron pot is very good; coffee should be dried gradually before being roasted. “Dripped” coffee is the French mode, but many make it in the old-time way by boiling. It is a matter of personal taste, not to be interfered with in this “land of the free.” To make dripped coffee we grind a cupful for four persons, put this ground coffee in the top of the dripper and pour on half a pint of boiling water. It is served with boiling milk at breakfast.

CANDIES AND CREAM DROPS

CREAM CANDY

To make cream candy take two pounds of light brown sugar, one teacup of water, two tablespoonfuls of butter, one of vinegar, and two of flavoring extract. Dissolve the sugar in the water, but do not stir it. Set it on to boil, let it boil briskly for twenty minutes, then try it by dropping a spoonful in a glass of cold water. If cooked enough to pull, butter some dishes and pour it into them; when cool enough to handle, pull it until it becomes as white as cream.

ANOTHER CREAM CANDY

Three cups of sugar, half a cup of vinegar, and one-third of a cup of water. Boil together until it is thick and will harden when dropped into a cup of water. Butter some dishes, and just before filling them, add to the candy some flavoring essence; if you put this in earlier it will boil out. Pour the candy on the buttered dishes, and when a little cool prepare to pull it until it is white and light, which it will be if made by these directions.

POP-CORN CANDY

Take a cup of molasses, one and a half cups of brown sugar, a tablespoonful of vinegar and a lump of butter the size of an egg. Boil until thick. Chop two cups of popped corn rather fine, put it into the boiling candy, and pour it all on the buttered plates. Cut in squares to be eaten without pulling.

CHOCOLATE PASTE FOR CAKE

Boil one-half a cup of chocolate in one-half cup of milk, add a cup of sugar, and boil, until it is a thick paste.

LOUISIANA ORANGE FLOWER MACAROONS

Take a coffee cup of the freshly gathered petals of the orange, cut them with a pair of scissors into two pounds of dry, sifted white sugar; this keeps their color fresh. Beat the whites of seven eggs to a stiff froth, and add to the orange flowers and sugar. Drop this mixture on white paper in small cakes, and bake in a slow oven; do not let them brown.

MOLASSES CANDY

Take two quarts of molasses and one pound of brown sugar, and the juice of two lemons. Let the molasses and sugar boil moderately, without stirring it, for two hours; if not thick enough to pull then, let it boil a little longer; then put in your extract, for if this is put in earlier the flavor will boil away. When the candy is cool enough to handle, put into the pot a pint of parched pinders, or pecan meats, or almonds cut up. Butter two large dishes and pour out the candy.

MOLASSES CANDY OF OUR GRANDFATHERS’ TIME

One quart of molasses, and butter the size of an egg. Stew over a brisk fire till it will harden on being dropped into cold water. A teaspoonful of essence of wintergreen should be added when it is almost done. Pull it while warm, with buttered hands, and cut in sticks.

SUGAR CANDY

Six cups of sugar, one of vinegar, one of water, one spoonful of butter, and one teaspoonful of soda dissolved in a little hot water. Boil all together without stirring, for half an hour. Flavor with lemon or vanilla. This is very good when “pulled” like the old-fashioned molasses candy, or it may be cooled on a buttered plate.

TO BLANCH ALMONDS

Pour boiling water on them and let them remain in it a few minutes. Remove the skins, throw the almonds into cold water, drain them from the water, but do not wipe them.

EVERTON TOFFY

In a shallow vessel, melt together one pound of brown sugar and one-quarter of a pound of butter. Stir well together for fifteen minutes, or until the mixture becomes brittle when dropped in water. Lemon or vanilla flavoring should be added before the cooking is complete. Butter a flat plate, pour the toffy on it to cool, and when partly cold, mark it off in squares with a knife; it can then be easily broken.

LEMON DROPS

Upon half a pound of finely powdered sugar pour just enough lemon juice to dissolve it, and boil to the consistency of thick syrup. Drop this in plates, and put in a warm place to harden. Or pour four ounces of lemon juice on one pound of loaf sugar, with four ounces of rose water. Boil to a syrup, add grated lemon peel and proceed as in the first recipe. By adding raspberry syrup, instead of lemon juice, you have raspberry drops.

POP-CORN BALLS

To six quarts of pop corn boil one pint of molasses about fifteen minutes; then put the corn into a large pan, pour the boiled molasses over it, and stir it briskly until thoroughly mixed. Then with clean hands make into balls of the desired size.

COCOANUT CANDY

Four cups of water, two and a half cups fine white sugar, four spoonfuls of vinegar, and a piece of butter as large as an egg; boil till thick, or about three quarters of an hour. Just before removing, stir in one cup of desiccated cocoanut, and lay in small, flat cakes on buttered plates, to cool and harden.

MARSH-MALLOW PASTE

Dissolve one-half pound of gum arabic in one pint of water; strain it, add half a pound of fine sugar and place over the fire, stirring constantly till the sugar is dissolved and all is the consistency of honey, then add gradually the whites of four eggs, well beaten; stir the mixture till it becomes somewhat thin and does not adhere to the finger; pour all into a pan slightly dusted with powdered starch, and when cool divide into small squares. Flavor to the taste, just before pouring out to cool.

CHOCOLATE CREAM DROPS

Mix one-half a cup of cream with two of white sugar, boil and stir fully five minutes; set the dish into another of cold water, and stir until it becomes hard; then make into small balls about the size of marbles, and with a fork roll each one separately in the chocolate, which has in the meantime been put in a bowl over the boiling teakettle and melted. Put on brown paper to cool. Flavor with vanilla, if desired. This amount makes about fifty drops.

CHOCOLATE CARAMELS

Two cups of sugar, one of molasses, one of milk, one spoonful of butter, one of flour, and half a pound of bakers’ chocolate. Butter your saucepan, put in the sugar, molasses and milk, boil fifteen minutes; add butter and flour, stirred to a cream, and boil five minutes longer; then add the chocolate grated, and boil until quite thick. Butter tin flat pans, and pour in the mixture half an inch thick, and mark it in squares before it gets hard.

CHOCOLATE CARAMELS

One pint of new milk, quarter of a pound of grated chocolate, and one cup and a half of white sugar. Boil all these together until it will pull like candy; try a little, and if stiff enough to pull, pour it on a buttered dish, and mark it off in squares with a knife as it cools. It will break easily when cold.

CHOCOLATE KISSES

One-half pound of sugar, one ounce of finely-powdered chocolate. Mix the sugar and chocolate together, and then mix it with the whites of four eggs well beaten. Drop on buttered paper, and bake.

BOSTON CARAMELS

One pint bowl of bakers’ chocolate grated, two bowls of yellow sugar, one bowl of New Orleans molasses, one half a cup of milk, a piece of butter the size of a small egg and vanilla flavoring; boil about twenty-five minutes. It should not be so brittle as other candies. Pour in buttered tins, and mark deeply with a knife.

KISSES, OR SUGAR DROPS

Rub to a cream half a cup of butter, with one cup of sugar. Add three well-beaten eggs, half a pound of sifted flour, and half a grated nutmeg. Drop this mixture on buttered tins, by the spoonful; let them be two or three inches apart; sprinkle sugar over them and bake quickly.

SUGAR KISSES

Beat the whites of three eggs to a froth, then stir in powdered white sugar, a little at a time, till you have formed a very thick batter. Add two or three drops of essence of lemon. Wet a sheet of white paper, lay it on a tin and drop this mixture upon it in lumps about the size and shape of a walnut. Set them in a cool oven, and as soon as their surface is hardened, take them out and remove them from the paper with a broad-bladed knife. Let the oven cool still more, then place these little cakes, laying the flat part of two together, on a sieve and return them to the oven, where they must remain for fifteen minutes before they are done.

CHEFS D’OEUVRE

THE SERVICE OF WINES

Cosmopolite Louisiana is undoubtedly the wine drinking section of the Union, and a word as to the manner of serving the wines which play no small part in the discussion of “La Cuisine Creole,” will not be out of place.

The inherited French taste of the greater portion of the population, and the education by contact of the American element, makes claret the universal table wine. The climate, too, renders this wine particularly palatable, and during the long heated term it is seldom absent from the table of even the most economical. At the restaurant it is the exception to see a person dining without a bottle of _vin ordinaire_, while for breakfast, during hot weather, white wines of the lighter kinds are much used.

As to the manner of serving wines at dinner the following menu will convey the most adequate idea:

With Soup, Sherry
“ Fish, White Wine
“ Entrees, } Claret, vin Ordinaire
“ Entremets, }
“ Roast, } Champagne
“ Salad, }
“ Dessert, Fine Claret or Burgundy
“ Cafe Noir, Cognac

At large dinners in New Orleans a great deal of wine is served, and you will be expected to drink with your raw oysters, a light white wine; with soup and hors d’œuvre, sherry or Madeira; with fish and entrees, a heavy white wine; with releves and entremets, a good claret followed by a _Ponche Romaine_, which is the turning point of the feast, or rest; after which will be served with the roast, champagne; game and salad, fine claret or burgundy, and with dessert cafe noir and liqueurs.

The most acceptable distribution of wines at a plain dinner--which we think should never be over five, or six courses at most--is given below. It is one which has the endorsement of the best authorities:

With Oysters, White Wine
“ Soup, Sherry or Madeira
“ Fish, Heavy White Wine (not absolutely necessary)
“ Entrees, Champagne
“ Salad, } Fine Claret
“ Roast or Game, }

with the usual after-dinner wines as preferred.

GRAND BRULE A LA BOULANGER

(_From a Gourmet._)

The crowning of a grand dinner is a brule. It is the _piece de resistance_, the grandest _pousse cafe_ of all. After the coffee has been served, the lights are turned down or extinguished, brule is brought in and placed in the centre of the table upon a pedestal surrounded by flowers. A match is lighted, and after allowing the sulphur to burn entirely off is applied to the brandy, and as it burns it sheds its weird light upon the faces of the company, making them appear like ghouls in striking contrast to the gay surroundings. The stillness that follows gives an opportunity for thoughts that break out in ripples of laughter which pave the way for the exhilaration that ensues.

Pour into a large silver bowl two wineglasses of best French brandy, one half wineglass of kirsh, the same of maraschino, and a small quantity of cinnamon and allspice. Put in about ten cubes of white sugar; do not crush them, but let them become saturated with the liquor. Remove the lumps of sugar, place in a ladle and cover with brandy. Ignite it as before directed, then lift it with the contents from the bowl, but do not mix. After it has burned about fifteen minutes serve in wine glasses. The above is for five persons, and should the company be larger add in proportion. Green tea and champagne are sometimes added.

PETIT BRULE

Take an ordinary-sized, thick-skinned orange; cut through the peel entirely around the orange like the line of the equator, then force off the peel by passing the handle of a spoon between it and the pulp. Into the cup thus formed put two lumps of sugar and some cinnamon, and fill with fine French brandy (cognac), and ignite it the same as the above and pour into glasses. The brule will be found to have a pleasant flavor given to it by the orange.

GIN FIZ--NO. 1

One-half tablespoonful of sugar, a little lemon juice, two wineglassfuls of seltzwater, one wineglassful “Tom”, or Holland gin, teaspoonful of white of an egg, and ice; shake well and strain into fancy glass.

GIN FIZ--NO. 2

Use celestine vichy instead of seltzerwater, and the yolk instead of the white of an egg.

JAMAICA RUM PUNCH

Make same as whiskey or brandy punch. Santa Cruz, same.

PONCHE ROMAINE

Two wineglassfuls of water, one wineglassful of whiskey, half wineglassful of Jamaica rum; sugar and lemon to taste. Shake, and use plenty of ice. Strain and serve in fancy glass.

PARLOR PUNCH (MORAN’S)

One tablespoonful of white sugar, a little lemon juice, two wineglassfuls of English black tea, one wineglassful of whiskey, one-half wineglassful of Jamaica rum, a little raspberry syrup, plenty of small ice. Shake well, and strain in fancy glass.

ROYAL COCKTAIL (MORAN’S OWN)

One lump sugar; two dashes of Boker’s bitters, or Angostura bitters, two tablespoonfuls of Belfast ginger ale; one wineglassful of whiskey, or brandy; one lemon peel; plenty of ice. Shake well, and strain in fancy glass.

NEW ORLEANS TODDY

One lump of sugar, one tablespoonful of water, one wineglassful of whiskey or brandy, one lump of ice. Use small bar glass.

VIRGINIA TODDY

Two lumps of sugar, two sherry or wineglassfuls of water, same of whiskey, plenty of ice; shake well and strain into small bar glass, with grated nutmeg on top.

WHISKEY, BRANDY, OR GIN COCKTAILS--_New Orleans Style_

Two dashes of Boker’s, Angostura or Peychaud bitters--either will make a fine cocktail. One lump of sugar, one piece of lemon peel, one tablespoonful of water, one wineglassful of liquor, etc., with plenty of ice. Stir well and strain into a cocktail glass.

ANOTHER WAY--SPOON COCKTAIL

One lump of sugar, two dashes Angostura bitters, one piece of lemon peel, one lump of ice. Serve plain in small bar glass with spoon.

WHISKEY PUNCH, PLAIN--_Use Regular Bar Glass_

Two wineglassfuls of lemon or lime juice, half a tablespoonful of sugar, one-half wine glass of whiskey, and plenty of ice; shake and strain into punch glasses.

FANCY PUNCH

Half a tablespoonful of sugar, a little raspberry, a little lemon, lime and pineapple juice. Two parts of water to one of whiskey or brandy, and plenty of ice. Shake and strain in punch glass; put fruits in season when serving; use regular bar glass.

CHAMPAGNE COCKTAIL

One glass of wine, two dashes of Angostura bitters, and two bits of lemon peel. Put the bitters and lemon peel in the glass first, then pour in the wine, after which put in one small spoonful of sugar, and stir.

MINT JULEPS. MADE OF WHISKEY, BRANDY, GIN, ETC., ETC.

One-half tablespoonful of powdered sugar, one wineglass of water, one of whiskey, brandy or gin, etc., and one-half dozen sprigs of mint. Use plenty of fine ice, and decorate with strawberries and pineapples, or any fruit in season.

SQUIRTS--_Use Large Glasses_

Whiskey, brandy, gin, white wine, claret or catawba make good “squirts.” Fill the glass half full of fine ice, put in one tablespoonful of white sugar, a little raspberry syrup, strawberries and pineapple; pour in your liquor, and fill up with seltzer water. Stir all rapidly.

HOW TO MIX ABSINTHE IN EVERY STYLE

Plain absinthe; half a sherry glass of absinthe; plenty of fine ice, with about two wineglassfuls of water. Put in the water, drop by drop, on top of absinthe and ice; stir well, but slowly. It takes time to make it good.

ABSINTHE AND ANISETTE

To half a wineglass of absinthe put two or three dashes of anisette. Mix same as above.

ABSINTHE AND SUGAR

To half a wineglass of absinthe, put a teaspoonful of powdered sugar and mix same as above.

SUISSISSE

To half a wineglass of absinthe, put half a tablespoon of orgeat syrup, plenty of fine ice; add water, mix well. Serve in liquor glass.

POUSSE CAFE--NO. 1

Maraschino, curacao, kirsh-wasser and brandy in equal parts of each; dash with Peychaud bitters. Serve in liquor glasses.

POUSSE CAFE--NO. 2

Bernardine, brandy and curacao, in equal parts of each; dash with Angostura bitters.

POUSSE CAFE--NO. 3

Brandy, maraschino and cassis, in equal parts; dash with Boker’s bitters.

POUSSE CAFE--NO. 4

La grande chartreuse (yellow), brandy (French), and la grande chartreuse (green), in equal parts; dash with Peychaud bitters.

HOT SPICED RUM

Two lumps of sugar, two wineglasses boiling water, one wineglass Jamaica rum, a little butter--about as much as you can put on a dime; cloves and allspice. Serve in small bar glass.

SOUPE LA REINE

Boil two chickens in water with thyme, sweet-bay and parsley. When cooked (not to pieces), take them out of the water, cut up the breasts in small pieces the size of dice; fry a few pieces of onion without coloring them, add a little flour and the water that the chickens were boiled in, a little rice and the balance of the chickens, meat and bones, chopped fine. Boil all together, and when thoroughly cooked strain through a colander and put back to boil, stirring constantly. When it comes to a boil remove it from the fire and add the beaten yolks of a few eggs and a little cold milk, stirring continually. Keep the soup in “bain-marie.” When ready to serve put the small pieces of the breasts in a soup-dish and pour the soup over them.

RED SNAPPER A LA CHAMBORD

Clean your fish, and be careful not to damage it, and replace the roe. Take off the scales, and lightly raise the skin on one side, and lard it with bacon from fin to tail; put it in a pan, and moisten with white wine. Add salt, pepper, parsley, six laurel leaves, some thyme, sliced onions and three cloves; cover the head with strips of bacon, and put it into the oven, covering your fish-kettle with leaves of foolscap paper, and letting it simmer for an hour. When about to serve, drain it and put it on a platter, garnish it all round with forcemeat balls, or better, with pigeons a la Gautier, iced (glaces) sweetbreads, small glaces, pope’s eyes of a shoulder of veal, crabs, fowl livers, truffles, cock’s combs and cock’s kidneys. Strain the sauce through a silken sieve, and if not sufficiently seasoned, put into a pan two spoonfuls of Spanish sauce, and two spoonfuls of the dressing of your snapper; let it boil down one-half, put your small garnishes into it, and pour the sauce around the fish. Serve after having jellied and browned it.

CRAYFISH BISQUE A LA CREOLE

Wash the cray-fishes, boil and drain them. Separate the heads from the tails. Clean out some of the heads, allowing two or three heads to each person. Peel the tails. Chop up a part of them, add to them some bread, onions, salt, black pepper and an egg or two. With this dressing, stuff the heads that you have cleaned out. Chop the claws and the parts adhering to them. Fry a little garlic, onions, ham, one turnip, one carrot, and a little flour; add some water, the chopped claws, a few tomatoes, thyme, sweet bay, parsley and a little rice stirring often to avoid scorching. When well boiled, strain through a colander. After straining, put back to the fire and season to taste. Put the stuffed heads into the oven until brown. When ready to serve, put them and the tails in a soup dish and pour the soup over them. Before serving, add a little butter and nutmeg, stirring until the butter is melted.

BOUILLE-ABAISSE

Chop some onions and garlic very fine, fry them in olive oil, and when slightly colored add some fish cut up in slices; also a few tomatoes scalded, peeled and sliced, some salt, black and red pepper, thyme, sweet-bay, parsley, and half a bottle of white wine, and enough water to cover the fish. Put it over a brisk fire and boil a quarter of an hour. Put slices of toasted bread in a deep dish, place the fish on a shallow dish with some broth, and pour the balance on the bread and serve hot.

BROWNED SNIPE A LA FAUVET

Dress fourteen snipe, stuff them with a little browned stuffing, to which add two hashed truffles. Bend the skin back carefully while stuffing, and then replace it so the birds will retain as nearly as possible their natural appearance. Place the snipe so prepared and larded with bacon, into a frying pan; and to keep them sufficiently together in order that the skins may not shrink much while cooking, put some strips of bacon over them; moisten them with a little soup-stock, cover them with buttered paper and let them cook in the oven for forty minutes; then drain them, lightly trim the lower side, and lay them on a little mound of uncooked, but slightly browned stuffing, breast up, in the bottom of a dish, and ice them (glacez). Keep the dish hot in the oven for some minutes. Remove the skin and eyes from the heads of the snipe after cooking them and stick a small truffle in each bill, and lay between each two birds, one of the heads with the truffle up. Garnish the dish with stewed cock’s combs, scallops, goose liver, and champignons; add a little Madeira sauce, boiled down and permeated with the flavor of the game. Ice (glacez) the snipe and truffles, and serve with a separate sauce. Let everything be very hot.

SALAD A LA RUSSE

Cut up all kinds of vegetables, such as carrots, turnips, snap beans, etc., boil them in water with salt and butter, then drain and season lightly with salt, black pepper and vinegar; add a few cooked green peas, mashed and well drained. Put all in a salad dish in the form of a pyramid, and lightly cover it over with mayonnaise. If you have the hearts of artichokes put them around the dish, as a wreath, with a little asparagus mixed in. Keep as cool as possible until served.

BISCUIT GLACE FOR TWENTY

Ten yolks of eggs, one and a half pounds pulverized sugar, half a gallon of cream, vanilla extract, white of eggs well beaten if the cream is too light. To be frozen in a square box and cut in small pieces. A coat of strawberry sherbet on top of the cream, before cutting, to give nice appearance. A tin box three inches wide and six inches long, which is enclosed in a box three inches larger all around. The inside box has a tight-fitting top, and is packed in the outside box, which has a perforated bottom to allow water or melted ice to escape. Place inside box within the outer, and stuff with ice and salt and let it freeze; when frozen, place red sherbet on top of biscuit to give pretty appearance.

HINTS ON COOKING

When salt hams or tongues are cooked they should be instantly thrown into cold water, as the change from the boiling water they were cooked in, to the cold water, instantly loosens the skin from the flesh, and it peels off without trouble.

Fresh vinegar should be added to chopped capers, because it brings out their flavor, and makes the sauce more appetizing.

Butter sauce should never be boiled, as it becomes oily if boiled in making. The whites and yolks of eggs should be beaten separately, because the tissues of both can be better separated; and a tablespoonful of water beaten with each is an improvement, and should never be omitted.

Onions, turnips and carrots should be cut across the fibre, as it makes them more tender when cooked.

Plenty of fast-boiling water should be used in cooking vegetables, as the greater the volume of water the greater the heat. If only a little water is used the whole affair soon cools, the vegetables become tough, and no length of time will render them tender.

In boiling greens, it is best to throw into them soda with the salt, as the soda extracts the oil in them which is injurious to the digestion; from one-half to a whole teaspoonful of soda for a pot of greens is the right quantity.

Parsley should never be boiled in soda, but in boiling water and salt; boil from one to two minutes, and then chop fine. Use plenty of water to boil parsley, as a little water toughens it, and turns it brown.

Never soak dried beans in cold water as it extracts the nutritious portion of the bean. They should be washed first in warm water, then in cold, tied in a cloth and dropped into boiling water, with a little salt in it and be kept boiling for four hours. Then they are nice baked around pork, or served with gravy. To make a puree of them you throw them when boiled, into cold water, when the skins will drop off easily, and you can mash them through a sieve or colander and season with butter, pepper, and salt.

Open the oven door, when baking meat, to let off the burnt, scorched air. The oven should be very hot, and the meat well larded, or covered with fat, or dripping, then well floured; this keeps in the juices and renders the meat tender.

HINTS ON HOUSECLEANING

SOAP BOILING, ETC.

House cleaning should commence at the top of the house and work downwards. In this case it may be undertaken by spells, with intervening rests.

After the floors are cleaned, the walls and ceilings claim attention.

A very beautiful whitening for walls and ceilings may be made by shaking the best lime in hot water, covering up to keep in the steam, and straining the milk of lime through a fine sieve; add to a pailful half a pound of common alum, two pounds of sugar, three pints of rice-flour made into a thin, well-boiled paste, and one pound of white glue dissolved slowly over the fire. It should be applied with a paint-brush when warm.

Paint should be cleaned by using only a little water at a time and changing often; a soft flannel cloth or sponge is better than cotton or a brush; a piece of pine wood with a sharp point should be used for the corners. Where the paint is stained with smoke, some ashes or potash lye may be used. A soft linen towel should be used for wiping dry. Glass should not be cleaned with soap; a little paste of whiting and water should be rubbed over, and with another cloth it should be rinsed off, and the glass polished with a soft linen or old silk handkerchief. Alcohol or benzine is a good thing to clean glass, and clean paper is probably better than any cloth, sponge or towel; dry paper leaves an excellent polish. Marble may be cleaned with a mixture of two parts of common soda, one part of pumice stone, and one of chalk, finely powdered and tied up in a fine muslin rag; the marble is wetted with water, the powder shaken over it, and it is rubbed with a soft cloth until clean, then washed in clean water and dried with a soft linen or silk handkerchief. No soap or potash should be allowed on marble. A good furniture polish is made by melting two ounces of beeswax, one ounce of turpentine, and one dram of powdered rosin together, with a gentle heat, and rubbing on when cold, with a soft flannel cloth, and polishing with a soft linen or silk cloth. If for mahogany, a little Indian red may be used. Cracks in furniture may be filled with putty, mixed with Indian-red or burnt umber, to get the desired shade. When dry it will take an equal polish with the wood.

HARD SOAP FOR HOUSEHOLD PURPOSES. AGREEABLE AND CLEAN

To seven pound of tallow, or other clean grease, use three pounds of rosin, add six gallons of water to this, and stir in two pounds of potash; boil this together for five hours, then turn the soap, while hot, into a washtub and let it stay all night; when cool cut into bars, and lay on a board to harden. This quantity should be sufficient for a family of four persons for one year.

WASHING MIXTURE

An excellent and harmless washing mixture may be made by cutting up a large bar of soap and dissolving it with two ounces of borax in a half gallon of water. Boil the mixture till the soap is soft, and put it away to be used when required. There is nothing in it to take the color out of goods, and it saves labor and soap.

FRUIT STAINS

Fruit stains may often be removed from clothing by plunging the latter into boiling water, letting it remain immersed for a few minutes, and then washing it out in the ordinary way.

TO PREVENT GOODS FROM FADING

Drop into a pail of water a teaspoonful of sugar of lead, and let it dissolve. Soak the goods in this mixture for half an hour before washing them in the ordinary manner.

IVIES FOR INSIDE DECORATIONS

It is not generally known that the various evergreen ivies will grow and flourish to perfection in the shade, and that, therefore, any room may be most charmingly decorated with them. Such is the fact, however. Put the plants in large pots, filled with rich and mellow garden soil kept at a suitable regulation of moisture; and you will have no trouble about the matter. The vines may be trained on wire trellises fastened to the wall or ceiling; or upon any other convenient arrangement. In a treatise on this subject the _Rural New Yorker_ says:

“It may also be stated that the room decorated with ivy should not be kept too warm, but at a moderate temperature; such as is most healthful for a person is the best. No one need to fear to make the room unhealthy by introducing the ivy in abundance; for plants purify the air, and it is only when we introduce those emitting strong odors that anything but beneficial effects result. As all ivies succeed well in the shade, they are more suitable for the purpose herein designated than almost any other kind of plant.

“There is also another plant largely used for this purpose, which is not a true ivy, although known as German ivy (_Senecio scandens_). It grows even more rapidly than any of the true ivies (_Hedera_), and we have seen a small plant grow so fast that it encircled quite a large room in a few weeks. It thrives well in the shade, and the leaves resemble somewhat the common English ivy, but are of a lighter and more cheerful green color. This and a great variety of ivies are grown for sale by our florists.”

INDEX

Introduction, iii

SOUPS, BROTHS, ETC.

Baked, 10
Beef, Plain, 5
Bisque, Crayfish, 22
Bouilli, Soup et, 5
Broth in Haste, 6
Broth, Chicken, 6
Broth, Crayfish, 7
Broth, Scotch Barley, 8

Cheap White, 11
Chicken, 7
Clear Pea, 13
Consomme, Beef and Fowl, 8
Consomme of Fowl, White, 9

Dried Split Pea, 13

Egg Balls for Mock Turtle, 17

Green Pea, without Meat, 10
Green Pea, Queen Victoria’s, 12
Green Pea, with Egg Dumplings, 12
Green Corn, 13
Gombos, Chicken with Oysters, 20
Gombos, Crab or Shrimp, 19
Gombos, Crab with Okra, 21
Gombos, Okra or Filee, 18
Gombos, Okra, 19
Gombos, Oyster, with Filee, No. 1, 19
Gombos, Oyster, with Filee, No. 2, 20
Gombos, Oyster, Maigre, 21
Gombos, Shrimp, Maigre, 21

Maigre, without Meat, 7

Oxtail, 17
Oyster, 14

Rabbit, 18

Stock for Soup, 3
Stock to Clarify, 4
Stock for Gravies, 4

Tomato, with Vegetables, 11
Turtle No. 1, 14
Turtle No. 2, 15
Turtle, Mock, 15
Turtle, Mock No. 2, 15
Turtle, Mock No. 3, 16

Veal Gravy, 8
Vermicelli No. 1, 9
Vermicelli No. 2, 9
Vermicelli or Macaroni, 10

FISH, ETC.

Codfish, Baked and Stewed, 26
Codfish au Beurre Roux, 27
Codfish Cakes, 27
Crabs, Fricassee of, 31
Crabs, Soft-shell, Fried, 31
Croakers and Mullets, Fried, 23

Fillets or Sliced Fish, Fried, 24
Flounder, Broiled, 25
Flounder and Mullet, Fried, 25
Fish, Fricassee of, 23
Fish, to Fry, 23
Frogs, Fried, 32

Grenouilles Frites, 32

Mackerel, Spanish, Broiled, 25

Oyster Pickle, 30
Oyster and Beefsteak Pie, 30
Oyster and Sweetbread Pie, 30
Oysters, Fried, 29
Oysters, Scalloped, No. 1, 29
Oysters, Scalloped, No. 2, 29
Oysters, Stewed with Champagne, 28
Oysters, Stewed with Milk, 28
Oysters, Stewed on Toast, 28
Oysters, Stuffing, 27
Oysters, on Toast, 28

Red Fish, or Snapper, Boiled, 25
Red Fish, a la Provencale, 26

Stuff and Bake, to, 23

Terrapin, 33
Trout, Stuffed and Baked, 24
Trout a la Venitienne, 24
Turtle, to Dress, 31

COLD MEAT, ETC.

Cold Meat, to serve, 34

Forcemeat, Liver and Ham, 36
Forcemeat, for Stuffing, 37

Glazing for Tongues, etc., 34

Oysters, Pickled, to serve, 34

Pies, Meat or Chicken, to serve, 34
Pies, Meat, Spices for, 36

Sausage Meat, Seasoning for, 35

Tongue, Braised, with Aspic Jelly, 35
Truffles and Chestnut Stuffing, 36
Truffles and Liver Stuffing, 37

Veal, Pig or Turkey, Seasoning for, 35

SAUCES FOR MEATS AND GAME

A l’Aurore, for Fish, 41
Apple, 46
Apple, Fried, 47

Brown Onion, 38
Butter and Flour, 40

Caper, for Mutton, etc., 40
Celery, White, for Poultry, 41
Chestnut, for Turkey, etc., 41
Cranberry, 39, 46
Cream, 46
Cucumber, White, for Meats, 42

Duck, 38

Eggs and Butter, 42
Egg, with Lemon, 45

Froide, 41

Hard, 47
Horseradish, 45
Horseradish, To Keep, 45, 48

Jelly, Savory, for Cold Turkey, etc., 43

Lemon, for Fish, 40
Lemon, Rich, for Puddings, 47

Mint, 38
Mushroom, 38

Onion, Brown, 38
Onion, White, 39
Oyster, Brown, 43
Oyster, White, 44
Oyster, for Turkey, 44

Parsley and Butter, 40
Peaches, Fried, 47
Piquante, for Cold Meat, 39, 44
Puree, Celery, for Turkey, 42

Robert, 45

Salad, for Lettuce, 39
Savory, for Roast Goose, 47
Stock, for Gravies, etc., 44

Tomato, 39, 43
Tomato, Piquant, 45

Vinegar, Cheap, 49
Vinegar, To Make, No. 1, 48
Vinegar, To Make, No. 2, 48
Vinegar, for Pickles, To Make, 48

White Onion, 39
Wine, for Venison or Mutton, 42

ENTREES

Beans, Baked, and Pork, 58
Beef, Hashed, 52

Calf or Pigs’ Brains, Fried, 56
Calf or Pigs’ Feet, Fried, 56
Calf Head, Bodied or Baked, 56
Calf Head, Collared, 57
Calf Head, Potted, 57
Curry of Cold Roast Fowl, 57

Fricadellons, Veal or Mutton, 54

Ham Toast for Lunch, 58

Mustard, French, To Make, 53
Mutton, Scallops, with Mushrooms, 52

Pie, Veal and Ham, 53, 54

Rarebit, Welsh, 58

Salad, Veal, 55
Sandwiches, 52
Sandwiches, for Picnics, 53
Stew, Irish, 50
Stew, Kidney and Mushrooms, 50
Stew, Lamb Chops, 50
Stew, Pigeon, 51
Stew, Tripe, Plain, 51
Sweetbreads, Veal, 55

Timbale, 54
Tripe, with Mushrooms, 51
Tripe, To Fry Brown, 51

Veal Hash, 53
Veal and Ham Pie, 53, 54
Veal Loaf, 55
Veal, Minced, and Poached Eggs, 56
Veal or Mutton Fricadellons, 54
Veal Salad, 55
Veal Sweetbreads, 55

MUTTON, BEEF AND HAMS

Beef, Brisket, Boiled and Stuffed, 61
Beef, Round, Stewed, 61
Beef, Round, a la Baronne, 62
Beef, Steak, to Fry as if Broiled, 62
Beef, Steak, Roasted, 63
Beef, To Roast in Stove, 63
Boiling, Remarks on, 59

Daube Glacee of Beef, 60

Ham, Baked, 59
Ham, Stuffed, 59
Ham, to Boil, 60

Mutton, Haunch, 64
Mutton, Leg of, Boiled, 64
Mutton, Leg of, Roast, 64
Mutton, Stuffed with Mushrooms, 64
Mutton, to Taste like Venison, 65

FOWLS AND GAME

Chicken, Boiled, 66
Chicken, Boiled, with Stuffing, 67
Chicken, Broiled, 69
Chicken, Cold, Scalloped, 69
Chicken, Country Fried, 66
Chicken, Curry, 69
Chicken Fricassee a la Marenga, 68
Chicken Pie a la Reine, 69
Chicken Pie, Plain, 70
Chicken Pot Pie, 70
Chicken, Roast, 68
Chicken, Stew or Fricassee, 67
Chicken, Saute, with Oyster Sauce, 68

Duck, Canvas Back, 76
Duck, Roast, 75, 77
Duck, to Stew with Green Peas, 76
Duck, Tame and Wild, 75
Duck, Wild, 77

Game, Venison, etc., Remarks on, 78
Goose, with Chestnuts a la Chipolita, 78
Goose, Roast, with Sage and Onion, 77
Goose, Wild, 77

Hare or Rabbit, Roast, 80

Partridge, 80
Pigeon Pie, 80
Pie, Squirrel or Rabbit, 79
Pie, Rice Bird, 80
Pie, Roast, 81
Pie, Pigeon, 80
Pig, Roast, 81

Quails, 80

Rice-Bird Pie, 80

Teal, Broiled, 77
Turkey, Boiled, with Celery Sauce, 74
Turkey, Boiled, with Oyster Sauce, 74
Turkey, Boned, 71
Turkey, to Roast, 72
Turkey, Roast a la Perigord, 73
Turkey, Wild, 72

Venison Steak, 79
Venison Pasty, 79

VEGETABLES

Artichokes, Burr, 89
Asparagus on Toast, 87
Asparagus with Cream, 88

Beans, Snap, Stewed and Boiled, 89
Beans, Lima, or Butter, 90
Beets, Boiled, 92

Cabbage, Stewed, 91
Cauliflower, with White Sauce, 91
Corn, Green, on Cob, 84
Corn, Green, Stewed, 84
Corn, Green, Fritters, 85
Corn Oysters, 85
Corn Pudding, 85

Egg Plant, 88

Macaroni in a Mould, 92
Macaroni and Grated Cheese, 93
Mushrooms, Stewed, on Toast, 88

Okra and Corn Fricassee, 85
Okra or Gombo, to Cook, 86
Onions, Boiled and Fried, 84

Parsnip Fritters, 92
Peas, Green English, to Stew, 89
Peas, Marrowfat, 90
Potatoes, 83
Potatoes, Croquets, 83
Potatoes, Fried, 83
Potatoes, Irish, Mashed and Browned, 82
Potato, Irish, Stewed, 82
Potato, Puffs, 82
Potato, Sweet, 83
Pumpkin, with Salt Meat, 91

Salsify, Fried in Batter, 86
Spinach, to Cook, 87
Squash, Stewed, 90
Squash, Summer, Stewed, 91
Succotash, 85

Tomatoes, to Broil, 87
Tomatoes, Stuffed, 86
Tomatoes, Stewed, 87
Turnips, to Cook, 84

EGGS, OMELETS, ETC.

Eggs au Gratin, for Lent, 95
Eggs, Boiled, Soft or Hard, 94
Eggs, Poached, with Toast and Anchovy Paste, 95
Eggs, Poached, and Ham, 96
Eggs, with Browned Butter and Vinegar, 96

Omelet, Delicious, 99
Omelet, for One Person, 97
Omelet, Spanish, 99
Omelet, with Green Onion, 97
Omelet, with Oysters, 100
Omelet, with Parmesan Cheese, 97
Omelet, with Sugar, 98
Omelet au Naturel, 96
Omelet, Soufflee, 98
Omelet, Soufflee, in mould, 98

SALADS AND RELISHES

Catsup, Mushroom, 101
Catsup, Tomato, 102
Celery, etc., Vinegar, 102

Garnishes, 101

Jambolaya of Fowls and Rice, 106

Salad, Chicken, French, 103
Salad, Chicken, Small, 104
Salad, Potato, 105
Salad, Tomato, with or without Shrimp, 105
Slaw, Cold, with Hot Sauce, 106
Slaw, Cold, Plain, 106

Thyme, etc., Flavor, 101
Tomato Catsup, 102, 103
Tomato, Green, Soy, 102

PICKLES

Cabbage, Chopped, 112
Cabbage, Pickle, Yellow, 112
Cabbage, Red, 113
Cantaloupe, Sweet Pickle of, 111
Cauliflower, 113
Chow-Chow, 113
Country Green, 116
Cucumbers, Old-time Sweet, 109
Cucumbers and Onions, 109
Cucumbers, Plain, without Spices, 108
Cucumbers, in Whiskey, 108

Eggs, 110

Figs, Sweet Pickle of, 110

Hints on Their Management, 107

Lemons, 114

Melon Mangoes, 119
Mustard, 114

Onions, 114
Oysters, 115

Peach, 117
Peach Green, 118
Peach, Mangoes, 118
Peach, Plain, 116
Peach and Apricot, 117
Plum, Sweet Pickle of, 117

Tomato, Green, Sweet Pickle of, 111
Tomato Sauce, 116

Walnut, 115

BREAD AND YEAST

Biscuit, Cream of Tartar, 130
Biscuit, Light, or Roll, 130
Biscuit or Rolls, Milk, 130
Biscuit, Soda or Milk, 128
Biscuit, Soda, with Cream of Tartar, 128
Biscuit, Sponge, with Yeast, 129
Biscuit, Sponge, without Yeast, 130
Biscuit, Yeast Powder, 129
Boston Brown Bread, 127
Bread, Good, to Make, 124, 125
Bread, Family, 126
Bread, Light, 126
Bread, Sponge, 126
Brown Bread, 127
Buckwheat Cakes, 135
Buckwheat Cakes, Griddle, 136

Corn Batter Bread, 128
Corn, Mississippi, Bread, 128

Dyspeptics, Bread for, 127

Graham Bread, 127

Hard-Yeast Cakes, 121

Indian Bread, 127
Indian Cakes, 135
Indian Cakes, Griddle, 135

Muffins and Crumpets, 133
Muffins, Nice, 133
Muffins, Graham, 133

Noodles, 136

Pain Perdu, 134
Pocketbooks for Tea, 134
Potato Bread, 125
Puffs, Flour, 131

Rice Cakes, 132
Rising with Yeast Cake, 120
Rolls, Breakfast, 131
Rolls, Fine, 132
Rolls, Virginia, 131
Rye Bread, 127

Sally Lunn, 132

Turnpike Cakes, 121

Wheat Bread, with Potatoes, 125

Yeast, Hard Fig-leaf, 123
Yeast, Home-Made, 123
Yeast, Hop and Potato, 122
Yeast, Liquid, of Corn and Hops, 121
Yeast, Milk, 123
Yeast, Potato, 122
Yeast, Remarks on, 120
Yeast, Salt, 123

RUSKS, DOUGHNUTS AND WAFFLES

Crullers, 139

Doughnuts, with Hop Yeast, 137
Doughnuts, without Yeast, 137
Doughnuts, Cream without Yeast, 138
Doughnuts, Plain, 138
Doughnuts, Sour Milk, without Yeast, 137

Rusks, Miss Lester’s Tea, 137

Waffles, 138

CAKES AND CONFECTIONS

Almond Drops, 164
Almond Macaroons, 165

Bride’s Cake, 144

Charlotte Russe, 142
Cheap Cake, 156
Chocolate Cake, 153, 154
Citron Cake, 155
Cocoanut Cakes, 159, 160
Coffee Cake, 161
Corn Starch Cake, 156
Cream Cakes, 162, 163
Cup Cakes, 151

Delicate Cakes, 162
Diamond Bachelors, 162
Drop Cakes, 161, 162
Drops, Cocoanut, 160

Easy Cake, 164
Egg Kisses, 153

Francatelli’s Spanish Cake, 153
French Loaf Cake, 152
Frosting for Cake, 141
Fruit Cake, 142
Fruit Cake, Cheap, 143
Fruit Cake, Family, 143
Fruit Cake, Nougat, 143
Fruit Cake, Wisconsin, 143

Genoese Cake, 153
Ginger Nuts, 148
Ginger Snaps, 148
Ginger Bread, Sponge, 147
Gold Cake, 158

Hard times, Louisiana, Cake, 155

Icing, 140
Icing, Boiled, 141
Icing, Boiled, Hot, 141
Icing, Chocolate, 140
Indian Cake, 156
Isabella Cake, 150

Jelly Cake, 145
Jelly Roll, Young Cook’s, 164
Jumbles, 152
Jumbles, Ring, 154

Lady Cake, 149
Lady Cake, White, 150
Lady Cake, Yellow, 149
Ladies’ Fingers, 155
Ladies’ Fingers, German, 154
Little Jessie’s Cake, 151
Loaf Cake, Plain, 153
Loaf Cake, French, 152

Maizena Cake, 146
Marble Cake, 152
Molasses Cake, 157

Naples Biscuit, 161

Pecan Cake, 160
Portugal Cake, 149
Pound Cake, 145
Pound Cake, Cocoanut, 159

Silver Cake, 157, 158, 159
Shrewsbury Cake, 161
Soda Cake, 156
Sponge Cake, 146
Sponge Cake, Jenny’s, 147
Sponge Cake, White, 147
Sponge, Ginger Bread, 147

Tipsy Cake, 163
Tea Cakes, 148, 163
Teacup Cake, 151
Trifles, 157

Velvet Cake, 162

Wedding Cake, 144
White Cakes, 149
Wine Cakes, 161

DESSERTS

Almond Meringue, 168
Ambrosia of Orange, etc., 185
Apple Compote, 168

Blanc Mange, Gelatine, 169
Blanc Mange, Maizena, 168

Charlotte Russe, 166, 167
Cheesecakes, Lemon, 182
Cheesecakes, Orange, 182
Cream, Barley or Sage, 180
Cream, Berry, Frozen, 180
Cream, Biscuit in Moulds, 179
Cream, Chocolate, Iced, 181
Cream, Orange, 179
Cream, Whipped, with Wine, 174
Custard, Apple, 170
Custard, Boiled, 170
Custard, Coffee, 182
Custard, Lemon, 170

Dessert for a Delicate Person, 175

Egg-Nog, 185

Floating Island, without Wine, 185

Glazing for Pastry, 171

Ice Cream, 178
Ice Cream, without Cream, 181

Jelly, Calves’ Feet, 184
Jelly, Isinglass, 169
Jelly, Wine, for Gelatine, 183
Jelly, Yellow Custard, 183

Mange, Chocolate, 169

Oranges, Croquante, 173

Peaches and Cream, Frozen, 180
Pies or Pudding, Cocoanut, 177
Pudding, All-the-Year-Round, 171
Pudding, Batter, 174
Pudding, Cabinet, Steamed, 176
Pudding, Custard Cocoanut, 178
Pudding, Delicious, 177
Pudding, Francatelli’s Lemon, 173
Pudding, Gelatine Snow, 172
Pudding, Macaroon, Iced, 175
Pudding, Meringue, 176
Pudding, Prince Albert’s, 177
Pudding, Roll, of Fruit, 175
Pudding, Suet, 175
Pudding, Transparent, 171

Queen’s Drops, 168

Sherbet, Lemon, 179
Sicilian Biscuit, 167

Tart, Lemon, 174
Trifle, Apple, 172
Trifle, Delicious, 172

PUDDINGS, PIES AND MINCE MEATS

Apple Dumplings, Baked, 206
Apple Meringue, 203
Apple Pot Pie, 208
Apple Tarts, Marlborough, 206

Blackberry Pie, 194

Cranberry Pie or Tarts, 192
Cranberry Tart, with Apples, 192
Cream, Tapioca, 207
Cream, Tapioca, Plain, 206

Directions for Making, etc., 186
Dumpling Crust, 188

Huckle or Whortleberry Pie, 193

Lemon Pie, 191, 192

Mince-meat, 190
Mince-meat, for Christmas, 190
Mince Pie Meat, 189
Mince Pie Mixture, 188, 189
Mince Pie Mock, 191
Mince Pie, to fill, etc., 189
Mince Pie, without Meat, 190
Molasses Pie, 193

Orange Pie, 191