Chapter XVI: Part 16

=1038. Barbe de Capucine.=--Take two bunches of clear, white, fresh barbe de capucine; clean, and wipe them carefully and thoroughly, but do not wash the salad, as it loses its taste, and renders it too soft to use; cut it into three shreds, and place it in a salad-bowl. Mix well, in a wooden salad-spoon, two spoonfuls of vinegar, half a pinch of salt, and the third of a pinch of pepper, and pour it over the salad, then add one spoonful of oil, mix well, and serve immediately.

=1039. Beef Salad.=--Take one pound of lean, boiled, cold beef, the rump-part in preference; suppress all the fat, then cut it into pieces an inch and a half in length, as thinly as possible. Place the pieces in a bowl, season with a pinch of salt, half a pinch of pepper, and two medium-sized, cooked, and sliced potatoes, also a pinch of parsley, two tablespoonfuls of vinegar, and the same of sweet oil. Mix all well together, then arrange in a serving salad-bowl; decorate with six medium-sized pickles or beets, and serve.

=1040. Cauliflower Salad.=--Take a medium-sized head of cooked cauliflower; pare off the root, and detach it into equal-sized flowerets; place these in a salad-bowl, seasoning with a pinch of salt, half a pinch of pepper, and sprinkle over a pinch of chopped parsley; add three tablespoonfuls of vinegar, two of good oil, and mix all well together with a wooden spoon, then serve.

=1041. Celery Salad.=--If the heads of celery be large and white, use two; if they should be small, use three. Pare off the green stalks, trim the roots nicely, and cut it into short shreds; wash thoroughly in cold water, lift it up with the hands, and drain in a cloth. When well drained, place the celery in a salad-bowl, and season with a pinch of salt, half a pinch of pepper, and one and a half wooden salad-spoonfuls of vinegar, also the same quantity of oil. Mix well, and serve.

=1042. Celery Salad, Mayonnaise Dressing.=--Prepare the celery exactly the same as for No. 1041; and when in the salad-bowl, season with half a pinch of salt, half a pinch of pepper, and three tablespoonfuls of mayonnaise dressing (No. 206). Mix well just before serving.

=1043. Chapon, for Chicory and Escarole Salad.=--Cut a thin crust, off a French loaf of bread, two inches long by one inch square, sprinkle over it a very little salt, then take a good-sized clove of sound garlic; rub it over both sides of the bread-crust, reject the peel which adheres, and lay the crust at the bottom of the salad-bowl; place the salad over, and mix thoroughly together, serving immediately.

=1044. Chicken Salad.=--Take a young, tender chicken of two and a half pounds; boil it in the soup-stock for one hour, or should it be a fowl, it will take from half to three-quarters of an hour longer; when cooked, let it get thoroughly cold. Bone the chicken, cut it up into small pieces, and put them into a deep dish; season with a pinch of salt, half a pinch of pepper, one tablespoonful of vinegar, and six leaves of chopped lettuce, or a few leaves of the white of celery in preference, cut up. Mix well, place it in a salad-bowl, and cover with half a cupful of mayonnaise dressing (No. 206); decorate the top with a chopped, hard-boiled egg, a tablespoonful of capers, twelve stoned olives, quarters of two hard-boiled eggs, and six small, white lettuce leaves around the dish, then serve.

=1045. Chicory Salad, Plain.=--Procure two medium-sized heads of white, fine, fresh chicory; pare off the green leaves, and cut away the root. Wash thoroughly, drain well in a salad-shaker or a linen napkin, then place it in a salad-bowl; season with half a pinch of salt and the third of a pinch of pepper, diluted in a salad-spoonful of vinegar, and add one and a half salad-spoonfuls of sweet oil. Mix thoroughly together, and send to the table.

=1046. Chicory Salad au Chapon.=--Prepare the salad exactly the same as for the above (No. 1045), only adding a chapon (No. 1043).

=1047. Crab Salad.=--Take twelve hard-shelled, live crabs; boil them in salted water, with half a cupful of vinegar, for twenty minutes; then drain and shell them. Pare off the gills; put a finger in the centre, to prevent the sand getting in the cavity; wash thoroughly and quickly under the faucet, then pick the meat from the shell; put it in a salad-bowl and proceed the same as for the salmon salad (No. 1066).

=1048. Dandelion Salad, Plain.=--Procure a quart of very fresh, white dandelion; pare the roots and stale leaves, if any; then wash thoroughly in two different waters; drain nicely on a cloth, and place in a salad-bowl. Dilute a pinch of salt and half a pinch of pepper in a salad-spoonful of vinegar, adding one and a half spoonfuls of sweet oil; mix thoroughly together, and serve.

=1049. Dandelion Salad, with Eggs.=--Proceed the same as for the above (No. 1048), only adding, when serving, two hard-boiled eggs cut in quarters.

=1050. Dandelion and Beet-root Salad.=--Take half the quantity of dandelion salad as for the plain (No. 1048); put it in a salad-bowl, adding two medium-sized, cooked beet-roots (No. 919); cut into thin slices, and season it exactly the same as for No. 1049.

=1051. Dandelion à la Contoise.=--Pare and clean a quart of fine white dandelion; wash well in two different waters; then drain in a cloth, and place it in a salad-bowl. Season with a third of a pinch of salt and half a pinch of pepper; cut two ounces of bacon in dice-shaped pieces, put them in a frying-pan, place it on the stove, and let them get a good golden color, for about five minutes; put them into the salad; then place two tablespoonfuls of vinegar in the pan, and let it heat for half a minute; pour it over all, mix well together and serve.

=1052. Doucette Salad, Plain.=--Take a quart of very fresh doucette, pare off the outer stale leaves, if any; also the roots, and wash well in two waters; drain in a napkin, and then place it in a serving salad-bowl. Season with one pinch of salt, and a half pinch of pepper diluted in a wooden salad-spoonful of vinegar; also with one and a half spoonfuls of sweet oil. Mix well together when ready to serve, but not before.

=1053. Doucette Salad, with Beet-roots.=--Use a pint of doucette only, and three medium-sized cooked beet-roots, cut in slices; place them all in a salad-bowl, and season the same as for the above (No. 1052).

=1054. Doucette Salad, with Hard-boiled Eggs.=--Proceed the same as for doucette salad (No. 1052), only when ready to serve, decorate with two hard-boiled eggs cut into quarters.

=1055. Escarole Salad.=--Have two heads of fine, white escarole; pare off the green leaves and cores. If the escarole be tolerably clean, wipe it carefully without washing it, as it should not be washed unless plenty of earth adheres to it. Place it in a salad-bowl, and season with half a pinch of salt and the third of a pinch of pepper, mixed in a wooden salad-spoonful of tarragon-vinegar, adding one and a half spoonfuls of oil. Mix well just before serving.

=1056. Lamb-tongue Salad.=--Have six cooked, pickled lamb’s tongues; pare them neatly, and cut them into very thin slices; lay them in a dish, adding two cooked and sliced potatoes, a pinch of salt, half a pinch of pepper, two tablespoonfuls of vinegar, and the same quantity of sweet oil. Mix the whole well together, then dress it in a bowl, sprinkle a little chopped parsley over, and decorate with a few small lettuce-leaves. Send to the table.

=1057. Lettuce Salad, Plain.=--Take two fine, white heads of lettuce; pare off the outer green leaves and stems; cut the leaves in two, wash well in cold water, drain thoroughly in a wire basket, then place it in a salad-bowl, with the hearts on top. Mix half a pinch of salt and the third of a pinch of pepper in one salad-spoonful of vinegar, adding one and a half salad-spoonfuls of good sweet oil; pour this seasoning over the lettuce, mix all well together, and send to the table.

Lettuce salad should never be dressed longer than five minutes before the time to serve it.

=1058. Lettuce Salad with Hard-boiled Eggs.=--Dress a lettuce salad the same as for the above (No. 1057), and just before serving add two hard-boiled eggs cut in quarters.

=1059. Lettuce Salad with Cream.=--Prepare a lettuce salad the same as for No. 1057, substituting three tablespoonfuls of sweet cream for the oil.

=1060. Lettuce and Tomato Salad.=--Take a white head of lettuce, pare off the outer green leaves and core, wash, drain in a wire basket, then cut the leaves in two, and put them in a bowl. Have two fine, firm, peeled red tomatoes, prepared as for No. 1070, cut them into thin slices, and place them over the lettuce, seasoning as follows: Mix a pinch of salt and half a pinch of pepper in a wooden salad-spoonful of vinegar; add a spoonful and a half of oil, mix well, and serve.

=1061. Lobster Salad.=--Take three pounds of boiled lobster; shell, and cut the meat into small pieces; lay them in a deep dish, seasoning with a pinch of salt, half a pinch of pepper, and a tablespoonful of vinegar, adding a few branches of the white of celery, likewise cut up. Mix well together, then transfer it to a salad-bowl, and pour over half a cupful of good mayonnaise dressing (No. 206), decorate with two hard-boiled eggs cut into quarters, six leaves of lettuce, twelve stoned olives, a tablespoonful of capers, and a little of the lobster coral, hashed well. Decorate nicely, according to taste, and serve.

=1062. Lobster Salad à la Plummer.=--Take two fine, freshly boiled, medium-sized lobsters; cut them in two, and pick out all the meat from the shell, carefully abstracting the gall. Cut the meat into small, equal-sized, square pieces, and place them in a salad-bowl; shell three hard-boiled eggs, lay them on a plate, and with a knife chop them up as thoroughly as hashed potatoes; then add this to the lobster, also two finely chopped shallots, two teaspoonfuls of freshly chopped chives, and one and a half teaspoonfuls of finely chopped parsley. Take half a head of good and well-cleaned lettuce, chop it up very fine, add it to the lobster; then season with a pinch and a half of salt, a light pinch of fresh and finely crushed white pepper--two tablespoonfuls of vinegar, two tablespoonfuls of good sweet oil, and three tablespoonfuls of mayonnaise sauce (No. 206). Gently but thoroughly mix the whole together, then wipe well the edges of the salad-bowl with a napkin, and send this delicious salad to the table.

=1063. Salad Macédoine.=--Have a medium-sized carrot and turnip; peel, and wash them well, then cut them with a vegetable-scoop; put them into separate boiling salted waters, and cook the carrot fifteen minutes, and the turnip ten. Drain, and let thoroughly cool; place them in a salad-bowl with three tablespoonfuls of cooked peas, the same quantity of string beans cut into small pieces, a pinch of salt, half a pinch of pepper, two tablespoonfuls of sweet oil, and one and a half tablespoonfuls of vinegar. Mix all thoroughly together. If there be any cooked cauliflower on hand, use it for decorating the bowl, or a few asparagus-tops or Brussels-sprouts will answer. Send to the table at once.

=1064. Romaine Salad.=--Take two good-sized hearts of fine romaine; remove the outer greens; wipe, washing it carefully. Drain, then place it in a salad-bowl, sprinkling over a teaspoonful of chopped chives, half a teaspoonful of chopped chervil, the same of tarragon, and season with one pinch of salt, and half a pinch of pepper, diluted in a wooden salad-spoonful of vinegar, and one and a half spoonfuls of sweet oil. Mix thoroughly together, and serve immediately.

=1065. Russian Salad.=--Cut up separately, in small dice-shaped pieces, one ounce of cooked roast beef, same of cooked ham, same of cooked beef-tongue, same of cooked chicken, same of lean leg of cooked mutton, and two truffles cut into very small dice-shaped pieces. Put them in a salad-bowl, separating each kind by six boned anchovies; then pour a tablespoonful of Tartare sauce (No. 207) in the centre, covering the sauce with two chopped leaves of lettuce. Send it as it is to the table; for it should be mixed together just before serving only.

=1066. Salmon Salad.=--Procure a piece of good salmon, plunge it into cold, salted water; add half a cupful of vinegar, one sliced carrot, one sliced onion, a bouquet (No. 254), and let cook for thirty minutes; drain, put aside to cool; then pare off the skin, and bone the salmon completely. When done, tear or break it into small pieces. Place these in a bowl, seasoning with a pinch of salt, a pinch of pepper, three tablespoonfuls of vinegar, two tablespoonfuls of sweet oil, and a pinch of chopped parsley. Mix all well together; then decorate the salad-bowl with six small lettuce-leaves, six stoned olives, twelve capers, and two hard-boiled eggs cut in quarters. Send to the table.

=1067. Shrimp Salad.=--Have a quart, or two pint boxes, of boiled and skinned shrimps, and proceed the same as for lobster salad (No. 1061).

=1068. String-bean Salad.=--Take a quart of cooked string beans, and prepare it exactly the same as the cauliflower salad (No. 1040).

=1069. Suédoise Salad.=--Cut two ounces of cooked beef-tongue into small pieces; cut two cooked potatoes the same; also half a peeled apple, half a cooked beet-root, and half a cooked carrot. Place these in a bowl, adding the fillets of a boned herring cut in small pieces, and season with half a pinch each of salt and pepper, a teaspoonful of diluted mustard, one tablespoonful of vinegar, and one and a half tablespoonfuls of oil. Mix all well together, then transfer to a serving salad-bowl, sprinkle over a pinch of chopped parsley, and serve.

=1070. Tomato Salad, French Dressing.=--Take six fine, firm, red tomatoes; wipe them neatly, and plunge them into boiling water for one minute; drain in a cloth, remove the skins, pare off the stem side, let get cool, and then cut them into very thin slices; or, if preferred, into quarters, keeping them in a bowl, so that the juice be not wasted. Season with a pinch of salt, half a pinch of pepper, a wooden salad-spoonful of vinegar, and the same quantity of oil. Mix thoroughly together, and serve as cold as possible. A teaspoonful of chopped chives may be added, if desired, which will give a delicious flavor.

=1071. Tomato Salad, Mayonnaise Dressing.=--Prepare six tomatoes, the same as for the above (No. 1070), and when sliced, or quartered, in the salad-bowl, season with a pinch of salt, half a pinch of pepper, and two good tablespoonfuls of mayonnaise dressing (No. 206); mix well, and serve very cold.

=1072. Watercress Salad.=--Procure three bunches of sound, fresh watercress; clean, and pare off the stalks, wash well, then dry in a cloth, place it in a salad-bowl, seasoning with half a pinch of salt, just a little pepper, and two wooden salad-spoonfuls of vinegar; mix well, and serve. Watercress salad does not require any oil.

=1073. Potato Salad.=--Peel ten medium-sized, sound, freshly cooked potatoes; cut them into small slices, lay them in a salad-bowl, and add a finely chopped onion and a teaspoonful of chopped parsley. Season with a pinch and a half of salt, one pinch of pepper, half a gill of vinegar, and three tablespoonfuls of sweet oil, then mix thoroughly and gently with a spoon and fork, without breaking the potatoes. Wipe the bowl neatly with a napkin, and send the salad to the table.

=1074. Herring Salad.=--Take three medium-sized, smoked herrings, lay them on the corner of the stove for half a minute on each side, then tear off the skin, cut off the heads, and split them in two; remove the bones, and cut them up into small square pieces. Place them in a salad-bowl with half a hashed onion, two hard-boiled eggs, cut in pieces, a cold boiled potato cut the same, and a teaspoonful of chopped parsley. Season with half a pinch of salt, one pinch of pepper, three tablespoonfuls of vinegar, and two of oil. Mix well together, and decorate with a small, cooked beet-root cut in slices, also twelve capers; then serve.

=1075. Japanese Salad.=--Mince three medium-sized truffles very fine, also two large, cold, boiled potatoes; put the whole into a bowl, and season with half a pinch each of salt and pepper, and the third of a pinch of nutmeg; pour half a glassful of champagne over all, and let rest for two hours, then add eighteen whole cooked mussels (No. 379), a teaspoonful of chopped chives, and the same quantity of chopped parsley. Mix all well together, then dress the salad into a bowl, decorating it with six small, white lettuce-leaves and six fillets of anchovies; then serve.

A pinch of salt represents 205 grains, or a tablespoonful.

Half a pinch of pepper represents 38 grains, or a teaspoonful.

A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful.

DESSERTS:

PASTRY, JELLIES, ICES, PRESERVES, ETC.

=1076. Feuilletage, or Puff Paste.=--Have ready one pound of flour, one pound of fresh butter, one pint of ice-water, and a saltspoonful of salt. If the butter be salted instead of fresh, no salt is necessary, but wash the butter well before using it. Put the flour on the table, make a hollow space in the centre, then put in it one ounce of the butter, adding the pint of ice-water and the salt, and mix the whole well together, incorporating it gradually. Put it aside in a cool place for five minutes. Have ready the remaining fifteen ounces of butter, which must be very firm; sprinkle the space of a square foot of the table with a very little flour, place the dough on it, then lengthen and widen with a wooden roller to the thickness of half an inch, and lay the fifteen ounces of butter in one lump in the centre. Fold over the four edges so as to enclose it, then flatten again lightly with the roller until it forms a piece two inches thick, and then put it away to cool for ten minutes. Roll it again lengthwise, fold it in four, and let it rest for another five minutes; then repeat the same twice more, rolling it each time in a contrary direction. After five minutes it will be ready for use. This feuilletage, or puff paste, if put away carefully in a cool place, will keep for three days, and can be used for the following purposes: vol-au-vents of chickens, oysters, clams, shrimps, lobsters, codfish, crabs, and crawfish; also for making chicken patties, bouchées à la reine, all kinds of tarts, allumettes, mille-feuilles, chaussons, turnovers, petits pâtés à la religieuse, etc., etc.

=1077. Paste for Pies.=--Sift on a table one pound of flour; make a hollow space in the centre, pour into it a pint of cold water, two ounces of butter, and half a saltspoonful of salt; then, with the hand, knead the ingredients well together for two minutes, and gradually and slowly incorporate the flour with the rest for four minutes. Lay the paste on a dish, and put it to rest in a cool place for three minutes. Have ready six ounces of well-washed butter in one lump, as for feuilletage (No. 1076); return the paste to the table, flatten it slightly, then put the lump of butter in the centre, fold over the edges, so as to enclose the butter, then roll it out lengthwise with the pastry roller, and refold the paste into three folds. Let it rest again in a cool place for three minutes, then roll it again, fold it as before, and set it in the ice-box for five minutes; the paste will now be ready to use, and by keeping it in the ice-box it will remain in good condition for three days.

=1078. Pâte-à-Foucer, Foundation Paste.=--Sift one pound of flour on the table, make a hollow in the centre, and pour into it half a pound of well-washed butter, a saltspoonful of salt, and a gill of cold water. Knead well the salt, butter, and water, using the hand, for two minutes, then incorporate the flour gradually, which will take three minutes more, and knead sharply with the hands. Detach it from the table, and roll it into a ball, then press it again on the table in different directions for two minutes; remove again from the table. Flour the table slightly, lay the paste over, and with the fingers of the right hand press down the paste in the centre, and with the left bring up the edges all around to the centre, repeat this three times, and when finished the paste must have its original shape; lay it on a dish, cover with a towel, and set it in a cool place to rest for twenty minutes.

=1079. How to Make a Pastry-bag, for General Use.=--Cut a piece of white duck-cloth as follows: twenty-four inches wide at the top, twenty inches deep, and three inches at the lower end. Fold, and sew up lengthwise, so as to make a perfect cornet-bag. Hem the top and the bottom, and the pastry bag will then be ready for use.

The accompanying design will show how it should be made.

This pastry-bag is essential and useful for kitchen and pastry use, being both facile and economical, but care must be taken to wash it thoroughly, and immediately after using it, and to let it dry perfectly, otherwise it will soon become useless.

=1080. How to Clean and Prepare Sultana Currants and Raisins for Pastry.=--To avoid the trouble of preparing them each time they are needed, it were better to clean many at a time, for they will keep in perfect condition for five or six months, if put away in a well-closed tin box. Procure ten pounds of currants or Sultana raisins, lay them on a table, and should they be damp, dredge a little flour over to prevent them adhering to the hands. Rub them thoroughly, then take a wire sieve, No. 3 (or as fine a one as will prevent them passing through), place the currants on it, and shake them well for two or three minutes, so that they be perfectly free from flour and stalks. Lay the sieve containing the currants in a large dish-pan, filling it to the level of the sieve with hot water, then, with a skimmer, stir them, so that they get washed thoroughly for at least five minutes. Lift up the sieve, and let them drain in the same for three minutes. Cover an iron oven-pan with a sheet of brown paper, pour the currants on it, spreading them out evenly, and set it in a very slow oven for ten minutes; remove, and lay them aside in the warmest spot on the kitchen shelf, and leave them to dry thoroughly for at least two days. If in the country, the pan can be left out in the sun during the day. When dry, lay them on the table, and should any more foreign matter be found among them, pick it out carefully with the fingers, and examine them well to see whether they be free of stones, stalks, stems, sand, &c. When finished, put them away in a closed tin box, and they will then be ready for use.

=1081. How to Clean Malaga Raisins.=--Have as many Malaga raisins as deemed necessary, but it were better to purchase five pounds at a time. Lay the raisins on a table, have a bowl of cold water on the right hand, and the raisins in front; pick off the dry stalks adhering to them, then, either using a small knife or the fingers, pick out the seeds, taking care to wet the fingers in the bowl of water, so as to prevent them sticking while seeding them. Close up again, giving them their original form; when finished, put them in a tin can, cover well, and place in a moderate temperature for use when required. Raisins prepared in this way will surely keep six months.

=1082. Mince Pie.=--Put into a vessel two ounces of currants, prepared as for No. 1080, two ounces of Sultana, and three ounces of Malaga raisins, as for No. 1081, one ounce of finely chopped citron, two ounces of well-chopped, cold, boiled beef, and two ounces of beef-suet, also chopped very fine. Mix the whole well together for five minutes, then add one ounce of powdered sugar, a saltspoonful of salt, one drachm of ground allspice, half a drachm of ground cloves, half a drachm of ground cinnamon, and mix together for one minute. Peel, core, and chop up very fine three large, sound apples, add them to the preparation, then pour in half a gill each of brandy and sherry wine, mixing again for three minutes. Take half a pound of pie-paste as for No. 1077, cut out a piece of three ounces, roll it round-shaped, ten inches in diameter, and lightly butter a pie-plate nine and a half inches in diameter. Arrange the paste over, and pour the preparation in the centre, flattening it evenly, and leaving an inch space clear around the edge of the plate; take the remaining five ounces of paste, roll it out round-shaped, the same as before, fold it in two, and, with a knife, make incisions in the centre, of half an inch each. Moisten lightly the edge of the plate with a little beaten egg, then cover with the paste, pressing down with the hand all around the edge, so as to inclose the preparation entirely, then moisten the surface slightly with the beaten egg. Place in a moderate oven, and let bake for fifty minutes; remove it to the oven-door, sprinkle plenty of powdered sugar over, return it to the oven, closing the door for two minutes, so that the sugar melts entirely, then slide it carefully onto a dessert-dish, and serve either hot or cold.

=1083. Apple Pie.=--Peel, core, and slice four medium-sized, fine, sound apples; put them into a vessel, and add three ounces of powdered sugar and a saltspoonful of ground cinnamon. Have a plate covered as for the above (No. 1082); arrange the apples on top, cover, and finish exactly the same as for the mince pie. Serve cold.

=1084. Pear Pie.=--Peel and slice six medium-sized, fine, sound, pears; put them into a vessel with three ounces of powdered sugar; put this over a lined plate, and proceed exactly the same as for mince pie (No. 1082).

=1085. Rhubarb Pie.=--Pare off the leaves, and peel the stalks neatly from two bunches of fine rhubarb, cut them into small pieces about half an inch long, and put them in a vessel with three ounces of powdered sugar; mix well; lay them on the pie-plate, cover, and bake the same as for mince pie (No. 1082).

=1086. Lemon Pie.=--Take one and a half pounds of apple sauce (No. 1328), put it in a vessel, adding one ounce of powdered sugar, and one ounce of corn-starch; grate in the peel of a medium-sized lemon, squeezing in the juice of two others, and mix the whole well together with a spatula for three minutes. Pour the preparation over a lined plate, as for mince pie (No. 1082), cover, and finish exactly the same.

=1087. Pineapple Pie.=--Procure a medium-sized, fine, sound, pineapple; pare, peel, and slice it into fine slices, laying them in a vessel, and mixing in three ounces of powdered sugar. Have a pie-plate lined with paste, as for mince pie (No. 1082), spread over one tablespoonful of apple sauce (No. 1328); arrange the pineapple nicely on top, then take three ounces of pie-paste, roll it out lengthwise, two feet long, and fold it carefully in two, so as to make a long narrow strip; roll it slightly again until about thirty inches long by one wide, paring off both sides evenly, so as to have it exactly the one inch in width. Moisten the edge of the pie-plate with beaten egg, and arrange the strip around, fastening the two ends together, one over the other; glaze the surface of the strip with beaten egg, then place the pie in a moderate oven, and let bake for fifty minutes. Remove to the door, dredge the pie well with powdered sugar, return to the oven for two minutes to allow the sugar to melt, then spread evenly over the top two ounces of apple jelly (No. 1327), and send to the table.

=1088. Pear Pie, Open.=--Peel and slice six medium-sized fine and sound pears; place them in a vessel with three ounces of powdered sugar, mix well, and proceed exactly the same as for pineapple pie (No. 1087).

=1089. Huckleberry Pie.=--Put in a vessel one pint and a half of well-picked and cleaned huckleberries, add two ounces of powdered sugar, mix well, and proceed the same as for pineapple pie (No. 1087).

=1090. Fresh Currant Pie.=--Put in a vessel a pint and a half of well-picked and cleaned currants, with four ounces of powdered sugar, and proceed exactly the same as for pineapple pie (No. 1087).

=1091. Gooseberry Pie.=--To be prepared the same as the above (No. 1090), only using one pint and a half of gooseberries instead of the currants.

=1092. Peach Pie.=--Wipe neatly and slice eight fine, sound, medium-sized peaches; put them in a vessel with three ounces of powdered sugar, and proceed exactly the same as for pineapple pie (No. 1087).

=1093. Green-gage Pie.=--Select one dozen ripe, sound, green-gages; cut them in two, remove the stones, and put them in a vessel with three ounces of powdered sugar. Finish the same as for pineapple pie (No. 1087).

=1094. Plum Pie.=--To be prepared as for the above (No. 1093), substituting one dozen plums for the green-gages.

=1095. Strawberry Pie.=--Have a pie-plate lined as for pineapple pie (No. 1087), lay in three-quarters of a pound of apple sauce (No. 1328), arrange the strip around, then place it in the oven for thirty minutes only; remove to the oven door, dredge profusely the strip with powdered sugar, return to the oven, close the door, and leave it for two minutes to let the sugar melt. Take it out, and let it get thoroughly cold, then, with a spoon, remove half of the apple sauce, and fill the interior with a pint and a half of well-picked and cleaned strawberries, mixed with two ounces of powdered sugar. Spread two ounces of apple jelly (No. 1327) evenly over the strawberries, and serve.

=1096. Raspberry Pie.=--Have the pie prepared exactly the same as for strawberry pie (No. 1095), and fill it with a pint and a half of well-picked and cleaned raspberries mixed with two ounces of powdered sugar, and spread evenly over the top two ounces of apple jelly (No. 1327); then serve.

=1097. Blackberry Pie.=--Blackberry pie is to be prepared exactly the same as strawberry pie (No. 1095), only substituting a pint and a half of well-picked and cleaned blackberries for the strawberries.

=1098. Cherry Pie.=--Procure two pounds of fine, sound cherries; pick off the stalks, then stone them with the hands, and place them in a vessel with four ounces of powdered sugar, mixing well. Have ready a lined pie-plate, fill it with the cherries, arrange the strip around, and proceed the same as for pineapple pie (No. 1087), then serve.

=1099. Pumpkin Pie.=--Have a deep pie-plate, one and a half inches deep by nine and a half wide; line it with four ounces of pie-paste (No. 1077). Cut a two-pound piece off a sound pumpkin, peel it well with a knife, remove the seeds and soft parts, then cut it into twelve pieces; place them in a saucepan with three quarts of cold water, leave the pan on the hot stove, and let cook for twenty-five minutes. Take from the fire, put the pumpkin in a drainer, leaving it for one hour, then press out the water thoroughly with the hand, and rub it through a sieve into another vessel. Add two ounces of powdered sugar, and break in three whole eggs; add a saltspoonful of ground cloves, a saltspoonful of ground allspice, half a saltspoonful of salt, and the same quantity of cinnamon; mix all together for two minutes, and pour in half a pint of cold milk, mixing well again for one minute, then strain through a sieve into another vessel, and use the preparation to fill up the pie-plate, then lay it carefully in a moderate oven, and let bake for thirty minutes. Take it from the oven, put aside to cool, and cut it into six equal parts; dress them on a dessert dish with a folded napkin, sprinkle liberally with powdered sugar, and serve.

=1100. Custard Pie.=--Put four ounces of powdered sugar into a vessel; break in five whole eggs, and with a pastry whip beat together for three minutes. Add one quart of cold milk, and flavor with a teaspoonful of lemon essence; mixing well together for two minutes longer; strain through a sieve into another vessel. Have a deep pie-plate lined exactly the same as for pumpkin pie (No. 1099), and fill it with the above preparation. Place it in a moderate oven, and let bake for thirty minutes, then remove, and let get thoroughly cold; cut the pie into six equal pieces, and with the blade of a knife dress them onto a dessert-dish with a folded napkin, and serve.

=1101. Cocoanut Pie.=--Prepare and proceed exactly the same as for custard pie (No. 1100), and when filled, before placing it in the oven, spread evenly over six ounces of dried cocoanut; baking and serving it exactly the same.

=1102. Lemon Cream Pie, Méringué.=--Boil one pint of water in a saucepan; put in another vessel four ounces of powdered sugar, mix in one ounce of corn-starch, grate in the rind of a sound lemon, squeezing in the juice, and mingle well together with the spatula for one minute. Break in two whole eggs, beat all together for one minute, and add it to the boiling water in the pan, stirring sharply with a wire whip until it comes to a boil; then take from off the fire. Have ready a lined, flat pie-plate as for mince pie (No. 1082), put it in the oven, and let it bake for ten minutes, so that the crust gets a good golden color. Remove from the oven, and pour the preparation into it, then let it get thoroughly cold. Beat in a copper basin three egg whites to a stiff froth, using a wire pastry-whip; mix in three ounces of powdered sugar, and with a spoon lay half of it over the pie, using a knife to flatten it evenly on the top and sides. Slide down a fancy tube (No. 3) into a pastry-bag (No. 1079), and pour the rest of the froth into it, then decorate the top of the pie artistically, laying it in any fanciful design. Sprinkle plenty of sugar over, place it in a slow oven for ten minutes to let get a pale brown color, then remove it, put it away to cool, slide it carefully onto a dessert-dish, and send to the table.

=1103. Apple Pie, Méringué.=--Butter and line a pie-plate as for mince pie (No. 1082); put in a vessel one pound of apple sauce (No. 1328), one ounce of powdered sugar, and one ounce of corn-starch. Mix well for one minute, then grate in the rind of a sound lemon, squeezing in the juice as well; add half a saltspoonful of grated nutmeg, and mix the whole well together for two minutes, then with this fill the pie-plate. Place it in the oven, and let bake for twenty minutes; remove, let get thoroughly cold, and finish the same as for lemon pie, méringué (No. 1102), serving it as for the above.

=1104. Cranberry Pie.=--Put one quart of fresh cranberries in a saucepan with a gill of cold water and three ounces of powdered sugar; place on a hot stove, stir lightly with the spatula, and let cook for fifteen minutes. Remove from the fire, and rub through a sieve into a vessel, then pour it into a lined pie-plate, the same as for mince pie (No. 1082). Place it in the oven, and let bake for twenty minutes, then take it out, and let cool thoroughly, and finish by decorating it exactly the same as for lemon cream pie, méringué (No. 1102); return it to the oven for ten minutes, then serve as for the lemon pie.

=1105. Pie à la Martha Washington.=--Peel four ounces of almonds; put them in a mortar with two ounces of powdered sugar, then pound them thoroughly, adding gradually one raw egg. When well pounded, add two ounces more of powdered sugar, two ounces of melted fresh butter, half a gill of rum, half a saltspoonful of ground cinnamon, six drops of orange-flower water, and break in another whole egg. Pound the whole briskly for five minutes, then add two ounces of well-pounded macaroons (No. 1210), and mix again for two minutes more. Line a pie-plate as for mince pie (No. 1082), pour all the preparation over, cover, and bake exactly the same as for the mince pie; when arranged on a dessert-dish, decorate the top and sides artistically with two ounces of candied cherries, three ounces of pear, one of angelica, two of apricot, and two of pineapple, all the fruits being candied, then send to the table.

=1106. Peach Tarts.=--Take half a pound of feuilletage (No. 1076), roll it out twelve inches long by eight wide, then with a paste-cutter (No. 7) cut out six pieces, and arrange them neatly on six scalloped tart-molds, each three and a half inches wide. Take each separate mold in the hand, and with the thumb press the paste gently at the bottom and sides, so to give it the perfect shape of the mold, but avoid pressing the paste on the edge, so that in baking it will swell and raise beautifully. Divide three ounces of apple marmalade (No. 1332) into six equal parts, and fill the bottom of the tarts with it, then wipe six good-sized, solid, fine peaches, peel and cut them into six quartered pieces; arrange them nicely over the marmalade in the tarts, then distribute two ounces of powdered sugar evenly over all; lay them on a baking-sheet, put them in a moderate oven for twenty minutes, draw them to the door, and sprinkle the edges lightly with powdered sugar; then leave them in the closed oven for two minutes to allow the sugar to melt thoroughly. Remove them from the fire, put to cool for twenty minutes, and then spread evenly over the peaches one and a half ounces of apple jelly (No. 1327). Dress the tarts on a dessert-dish with a folded napkin, and serve.

=1107. Green-gage Tarts.=--Procure twelve ripe green-gages, wipe well, cut them in quarters, remove the stones, and proceed to prepare them exactly the same as for the above peach tarts (No. 1106).

=1108. Apricot Tarts.=--Prepare and proceed exactly the same as for peach tarts (No. 1106), using ten apricots instead of the peaches, and serving the same.

=1109. Pear Tarts.=--to be prepared precisely the same as peach tarts (No. 1106), only substituting six sound, sliced pears for the peaches.

=1110. Plum Tarts.=--Have twelve good, ripe plums; wipe and quarter them; remove the stones, and prepare them exactly the same as for peach tarts (No. 1106).

=1111. Cherry Tarts.=--Have a pound of picked and stoned cherries; divide them evenly into six tarts, prepared as for peach tarts (No. 1106), and finishing them the same.

=1112. Rhubarb Tarts.=--Take six medium-sized rhubarb stalks, pare off the green parts, and peel them well. Then cut them into small pieces half an inch long; put them into a saucepan, on a very slow fire; cover, and let cook slowly for fifteen minutes; then remove, and add three ounces of powdered sugar; mix well for one minute, then transfer to another vessel, and set aside in a cool place for at least an hour and a half. Divide the rhubarb into six tarts, as for peach tarts (No. 1106); finish, and serve exactly the same.

=1113. Huckleberry Tarts.=--Put in a vessel one pint of well-picked and cleaned, sound huckleberries; mix in two ounces of powdered sugar, and with it fill evenly six tarts; cook and serve the same as for peach tarts (No. 1106).

=1114. Gooseberry and Currant Tarts.=--Are to be prepared precisely the same as for the above (No. 1113); using either one pint of gooseberries or currants instead of the huckleberries.

=1115. Pineapple Tarts.=--Choose a small, sound pineapple, cut it in two, roll a towel round one-half and lay it in the ice-box for further use. Pare and peel neatly the other half; then cut it into small and very thin slices; lay them in a vessel with two ounces of powdered sugar, mixing lightly for one minute. Arrange the slices carefully over the marmalade in the six tarts, prepared as for peach tarts (No. 1106); then finish, and serve exactly the same.

=1116. Cranberry Tarts.=--Have six tart-molds lined as for peach tarts (No. 1106); divide into them twelve ounces of cranberry sauce (No. 1329), then cook, and serve the same.

=1117. Strawberry Tarts.=--Line six tart-molds as for peach tarts (No. 1106), divide into them evenly eight ounces of apple marmalade (No. 1332); lay them on a baking-sheet, and put them in a moderate oven for twenty minutes; remove them to the door; sprinkling the edges liberally with powdered sugar, return them to the oven, and close the door for two minutes, so that the sugar melts thoroughly; lift them out, put them to cool for twenty minutes, then take out half the marmalade. Pick and wash neatly a pint of ripe and sound strawberries; put them in a vessel with two ounces of powdered sugar; mix well for one minute, then divide them equally into the six tarts; spread over one and a half ounces of apple jelly (No. 1327); dress them on a dessert-dish with a folded napkin, and serve.

=1118. Raspberry Tarts.=--Prepare and proceed precisely the same as for strawberry tarts (No. 1117), only substituting a pint of raspberries for the strawberries.

=1119. Blackberry Tarts.=--Are to be prepared exactly the same as strawberry tarts (No. 1117), using one pint of the smallest sized blackberries instead of the strawberries, and serving the same.

=1120. Apple Tarts.=--Take four ounces of pie-paste (No. 1077), and with it line six oval, channeled tart-molds, four inches long, three inches wide, and one deep. Have three ounces of apple marmalade, and divide it evenly at the bottom of the molds; then peel, core, and cut four sound, medium-sized apples into quarters, and put them in a saucepan, with a pint of cold water; place the lid on, and let cook on the hot stove for ten minutes; remove, and pour into a drainer; let drain thoroughly; then put to cool for thirty minutes. Cut the quartered apples each into three lengthwise slices; arrange them nicely over the marmalade, dredging equally over them two ounces of powdered sugar; lay them on a baking-sheet, and bake for twenty-five minutes in a moderate oven; leave to cool for twenty minutes; then spread evenly over them two ounces of apple jelly (No. 1327); dress them onto a dessert-dish with a folded napkin, and serve.

=1121. Frangipani Tarts.=--Peel three ounces of shelled almonds, as for No. 1207; put them in a mortar, and pound them thoroughly with three ounces of powdered sugar, adding one whole raw egg. When a fine paste, mix in two ounces of melted fresh butter, half a spoonful of ground cinnamon, six drops of orange-flower water, one more egg, and half a gill of rum. Stir well together for ten minutes with the powder. Have ready six tart-molds, lined as for peach tarts (No. 1106); then fill them with the above preparation; lay them on a baking-sheet, put them in a moderate oven for thirty-five minutes; when done, put them to cool for twenty minutes; then glaze the surface with a glace à l’eau and rum (No. 1197). Dress on a hot dessert-dish, with a folded napkin, and send to the table.

=1122. Baked Apple Dumplings.=--Sift one pound of flour on the table, make a hollow in the centre, laying in it half a pound of butter, mingling it slightly with the flour for five minutes; when done, make another hollow in the centre, pour into it half a pint of cold water and two ounces of powdered sugar. Mix all together gradually for five minutes longer; it will then be a firm dough. Roll it together with the hands, and put it in a cool place for five minutes. Peel and core six medium-sized pippin apples, sprinkle the table lightly with flour, lay the butter on it, roll it out twelve inches long by eight wide, and about the thickness of a silver dollar, then cut it into six equal-sized, square pieces. Arrange the apples upwards in the middle of each square piece; mix together two ounces of granulated sugar with one teaspoonful of ground cinnamon, and fill the cavities of the apples with this. Break one egg into a bowl, beat it well, adding two tablespoonfuls of cold milk, mix well, and with a pastry hair-brush moisten the edges of the pieces of dough, and fold them firmly so that the apples are entirely enclosed. Lay them on a baking-pan, and with the rest of the beaten egg brush over the surface and sides of the dumplings. Place them in a moderate oven for thirty minutes, and after they are a nice light golden color, remove, and dress them on a dessert-dish, leaving them to rest in the open oven for twenty minutes, then pour the following sauce over before serving: put into a saucepan one pint of water, six ounces of granulated sugar, one bay-leaf, six cloves, and an inch-long stick of cinnamon. Place the pan on the hot stove, and let boil for five minutes; dilute half an ounce of corn-starch in a bowl with half a gill of cold water, add it to the sauce, mix well, and let cook for two minutes longer, stirring briskly with a spatula. Remove from the fire, and immediately add half a pint of good claret; stir again, and when ready to serve, strain the sauce through a sieve over the dumplings. Hard sauce, as in the following number, may be substituted if desired, or both.

=1123. Hard Sauce.=--Put in a bowl two ounces of very good fresh butter with four ounces of powdered sugar, then with a spatula, beat together sharply for twenty minutes; add half a saltspoonful of powdered mace, beat briskly for five minutes longer, then arrange it tastefully on a dessert-dish, and place it in the ice-box for two hours before serving.

=1124. Baked Apples.=--Core with an apple-corer six fine, sound Newtown apples, lay them in a tin pan. Put in a plate two ounces of granulated sugar with a saltspoonful of cinnamon, mix well, and with this fill the holes in the apples; add half a pint of cold water, and place the pan in a moderate oven to let bake for twenty-five minutes; remove, and dress them on a dessert-dish, pouring over the juice remaining in the pan, and serve either hot or cold.

=1125. Boiled Peach Dumplings.=--Put in a vessel half a pound of well-sifted flour, mixed with half an ounce of baking-powder; make a hollow in the centre, and pour into it a gill of lukewarm milk, half an ounce of butter, half a saltspoonful of salt, and break in one whole egg. Mix these ingredients well for two minutes, then incorporate the flour gradually. Lay the paste on a lightly floured board or table, roll it into a square a quarter of an inch thick, then with a plain paste-cutter (No. 7) cut out six pieces, putting in the middle of each piece two ounces of stewed peaches (No. 1334), fold up the edges all round, so as to enclose the peaches entirely, then have six small pieces of thick white cloth, eight inches square, butter and flour them well, then arrange the dumplings in them; tie them firmly, leaving an empty space of an inch to allow the dumplings to swell, and plunge them in a large saucepan, holding a gallon of boiling water, and let them boil for twenty minutes; remove from the fire, and lift them out with a fork; let drain for two minutes, then cut the strings and remove the cloths. Dress the dumplings on a hot dessert-dish, pour over a hot wine sauce as for No. 1122, and serve.

=1126. Boiled Apricot Dumplings.=--Prepare and proceed exactly the same as for boiled peach dumplings (No. 1125), only substituting twelve ounces of stewed apricots (No. 1335) for the peaches, and serve with a rum sauce (No. 1162), instead of wine sauce.

=1127. Boiled Apple Dumplings.=--Prepare and proceed precisely as for boiled peach dumplings (No. 1125), only using twelve ounces of stewed apples (No. 1332) for the peaches, and pouring the sauce (No. 1128) over, instead of the wine sauce.

=1128. Apricot Sauce.=--Put four ounces of apricot marmalade (No. 1335) into a saucepan with one ounce of fresh butter and a gill of water; set it on the hot stove and stir briskly with the spatula until it comes to a boil, then take from off the fire, and add immediately a gill of good brandy, mixing again with the spatula for one minute more, then pour the sauce over the boiled apple dumplings, and serve.

=1129. Diplomatic Pudding, Punch Sauce.=--Pare off, remove the skin and strings from four ounces of veal-suet and three ounces of beef-marrow, lay them in a saucepan with two ounces of finely chopped plums and three ounces of flour. Place the saucepan on a slow fire, and stir well with the spatula for six minutes; add three egg yolks and one whole egg, half a gill of sweet cream, half a gill of maraschino, a saltspoonful of salt, and half a saltspoonful of grated nutmeg. Stir all together thoroughly for six minutes, not letting it boil, then take it off the fire, and lay the pan in a cool place, adding one ounce of whole pistache, also two ounces of macaroons pounded in a mortar, half an ounce of angelica, and half an ounce of candied cherries, all well chopped. Mix well for one minute; peel, core, and chop up three medium-sized apples, add them to the preparation with two ounces of powdered sugar, and a tablespoonful of vanilla flavoring; then stir all together for twelve or fifteen minutes. Butter and flour neatly a cloth, arrange it in a deep vessel, and pour the preparation into it; lift up the four corners, close them together, and tie firmly with a string, leaving an empty space, about the eighth of the contents, to allow it to swell. Have a saucepan half full of boiling water ready to plunge the pudding into, then let boil for three full hours; the pudding will constantly float, therefore turn it every hour, when it will be thoroughly cooked. Remove it, let drain for two minutes, untie, lift it from the cloth, and dress it on a hot dessert-dish. Have ready the following sauce: put in a saucepan half a gill of rum, three ounces of powdered sugar, the grated rind of half an orange, and a teaspoonful of vanilla flavoring. Put it on the stove, and as soon as the liquid catches a light flame, put on the lid and let all infuse for one minute. Take from off the fire, and immediately squeeze in the juice of one orange; strain through a sieve over the pudding, and serve very hot.

=1130. Rice Pudding with Orange.=--Clean half a pound of fine rice; wash it in lukewarm water, then drain in a colander, put three pints of milk into a saucepan, place it on the hot stove, and when near a boil, drop in the rice. Let cook slowly for twelve minutes, stirring it frequently from the bottom with a spatula; remove it from the fire, and add one ounce of fresh butter, three ounces of powdered sugar, and the grated rind of a medium-sized orange. Mix well for two minutes, then add three ounces of well-skinned and stringed marrow, finely chopped, two ounces of dried and cleaned currants (No. 1080), two ounces of bitter almond macaroons (No. 1209), one ounce of finely shred candied orange-peel, three egg yolks, one whole one, half a gill of brandy, and half a saltspoonful of salt; mix well together for ten minutes. Have a buttered and floured cloth, arrange it in a deep vessel, and pour the preparation into it; lift up the four corners, tie it firmly, being careful to leave an empty space of about an eighth of the contents.