Chapter XXVI: Part 26

=1518. German Pancake.=--Sift into a bowl six ounces of flour, add a saltspoonful of salt, crack in two whole fresh eggs and the yolk of another, reserving the white for further action; pour in one pint of cold milk, half a gill of cold water, a teaspoonful of powdered sugar, and a teaspoonful of good melted butter; then mix thoroughly all together for five minutes. Strain through a fine sieve into another bowl; let rest until further action. Beat up in a bowl to a stiff froth the reserved white of the egg, add to it the juice of a small, fine, juicy, sound lemon and half a saltspoonful of ground cinnamon, then add it to the batter and, by raising the batter up with a wooden spoon, gently mix together. Have a lightly buttered pan on the fire, and when it begins to smoke pour in all the batter; let cook on top of the fire for a minute only, then place it in a moderate oven, and bake for twenty minutes; remove it to the oven door, sprinkle a little powdered sugar over, close the door, and bake until it has obtained a good golden color on top. Remove from the oven, slide it on a hot serving-dish with a folded napkin, decorate the dish with six pieces of lemon cut in quarters, and send to the table very hot.

=1519. Chocolate Caramels.=--Pour into a copper basin one pint of fresh milk, with three ounces of well-chopped cocoa and two pounds of granulated sugar. Place the basin on the fire; with the spatula continually stir at the bottom until it becomes slightly thick, then add half a pint of sweet cream; briskly stir with the spatula. Have at hand in a vessel two quarts of cold water with a piece of ice in it. Dip the forefinger into the ice-water, and then by a quick movement dip it into the caramel the eighth of half an inch, taking up just a little of it, and immediately redip it in the cold water; feel and see if the caramel around the finger is firm and will easily crack, which will be sufficient indication that it is cooked; should the case not be such, then cook a little longer (always stirring without ceasing); try again, and so on, until it reaches that very point. Then remove it from the fire. Lightly oil a foot square of a marble table (but not a wooden one); place four square iron bars around the oiled table, a foot long by half an inch thick, and then pour the caramel onto the oiled table and let cool for three hours. Remove the bars, turn the caramel upside down on a clean part of the table, and with a clean, dry towel thoroughly wipe off the oil from the caramel. Then with a knife cut it into strips half an inch wide, and then each strip into twenty-four even pieces. Wrap each piece in waxed paper, arrange them in a jar or tin box, and serve when desired.

=1520. Peppermint Drops.=--Pour into a vessel one gill of water, with a pound of granulated sugar, half a pound of powdered sugar, and a teaspoonful of peppermint essence. Mix well with the spatula for ten minutes. Place the third part of the preparation in a copper gum dropper with one lip, then place it on the fire, stir with the spatula until it nearly comes to a boil, take from off the fire, and immediately add one ounce of powdered sugar; mix well for one minute. Have two or three sheets of tin on a table. Take the dropper by the handle, in the left hand, lip in front and over the tin, and then, with a larding-needle in the right hand, slightly incline the lip over the tin; then by gently pressing the preparation down, with the point of the needle over the lip, drop small even bits on the tins the size of a penny and half an inch apart from one another. Proceed the same with the rest of the preparation until all down, and then allow to dry for thirty minutes. Lay a sheet of paper over a tin pan, gently lift up the drops one by one and lay them over the paper. Place the pan on a shelf, and dry for twenty-four hours, then transfer them into a tin box or a glass jar, and serve when desired.

=1521. Pudding à la Mrs. Frank Leslie.=--Boil in a saucepan one pint of milk with half a vanilla bean. Place in a vessel half a pound of powdered sugar and six egg yolks, and then with the spatula mix well together for ten minutes; then add it to the boiling milk, and continually stir for two minutes. Transfer it then into a copper basin, place the basin on a moderate fire to heat for five minutes, continually stirring at the bottom with the spatula, being very careful not to let it boil. Remove from the fire and place on a table, immediately adding one pint of sweet cream, continually mixing for two minutes more, and then let cool off for thirty minutes. Strain it through a sieve into an ice-cream freezer (well cleaned), place the cover on, lay the freezer in a small tub, fill the tub all around the freezer with broken ice slightly mixed with rock-salt; then sharply turn the freezer by the handle of the cover in opposite directions for three minutes; remove the cover, and with a wooden spoon detach the cream from all around the freezer, as well as from the bottom, re-cover, and sharply turn it by the handle for three minutes more; uncover, detach the cream the same as before, being careful that no ice or salt should drop into the freezer; replace the lid and then repeat the same operation three times more. Then fill a well-cleaned quart timbale-mold with the ice-cream, sharply pressing it in with a spoon, strictly seeing that the mold is thoroughly filled, so that no salted water can penetrate it. Tightly cover it; have some broken ice mixed with rock-salt at the bottom of a pail, lay the mold over, fill the pail with broken ice mixed with rock-salt, and let freeze for fully two hours.

=1522. Pudding à la H. B. Hollins.=--Pour into a copper basin one pint of sweet cream; have a dish-pan with broken ice and water in it; place the basin over it; then with the wire whip begin to beat the cream slowly, and increase the briskness until to a froth; then let rest for half an hour. With a skimmer transfer the cream into a vessel, briskly beat it again for two minutes, add two ounces of powdered sugar, eight lady-fingers cut into pieces half an inch long, and a gill of maraschino; mix all well together with a spoon for two minutes; lay the vessel in a cold place.

Line the interior of a three-pint melon form with one pint of vanilla ice-cream prepared as for No. 1271 but only half the quantity of everything; then entirely fill the mold with the preparation in the vessel; tightly cover. Have broken ice mixed with rock-salt at the bottom of a pail; lay the mold over; fill the pail with broken ice and rock-salt, and let freeze for two hours.

Beat up to a stiff froth in a copper basin the whites of four eggs; remove the whip, then with a skimmer mix in eight ounces of powdered sugar for two minutes. Slide down a fancy tube (No. 3) in the pastry-bag (No. 1079); put the preparation into it; lay it aside for a second. Have a very cold dish ready; take up the mold from the pail, quickly dip for half a second in lukewarm water, quickly wipe it all around, uncover, and turn on the dish; then immediately decorate the top and all around with the preparation in the bag, slightly dredge powdered sugar over, lay the dish on a board, place in a very brisk oven for five seconds, to let get a light brown color; remove from the oven, take the dish from off the board, and immediately serve.

=1523. Timbale à la Mme. Schultze.=--Pour into a saucepan one pint of fresh milk, one pint of cold water, and, adding half a saltspoonful of salt, place the pan on the fire, and when boiling add four ounces of cleaned, raw Italian rice; slowly stir at the bottom with the spatula while cooking it for twenty-five minutes. Remove the pan from the range, lay it on a table, then immediately add four ounces of powdered sugar, and one ounce of fresh butter; mix well together for two minutes, then transfer it into a vessel, and let rest for one hour. Pour into a copper basin a pint of sweet cream; fill up to half the height of a dish-pan with finely cracked ice and water; then lay the basin on it, and with the wire whip beat up the cream to a froth, beginning slowly, and gradually increasing in briskness, for fifteen minutes; cover the basin with a napkin, and let rest for thirty minutes. Transfer the cream with a skimmer into a vessel, and briskly beat with the wire whip for two minutes; add to it two ounces of powdered sugar and a teaspoonful of vanilla essence; mix again for one minute. Add now the beaten cream to the prepared rice, and with the spatula mix for five minutes, then lay it aside for further action. Have a well-cleaned three-pint timbale-mold; line the bottom and all around, up to half its height, with four ounces of quince jelly. Place right in the centre at the bottom of the timbale, a candied cherry. Cut out from a piece of angelica two lozenge-shaped pieces, place both with the points against the cherry, one opposite the other. Place also two lozenge-shaped pieces of candied pineapple--points against the cherry--between the two angelicas. Cut a red candied pear into quarters, place two quarters in the empty spaces between the angelica and pineapple. Arrange the two other quarters in the same way on the opposite side. Cut a candied apricot into quarters, and place them in the unfilled spaces, the same as the others, then place a candied cherry right at the outer point of each lozenge. Now gently and carefully put a quarter of the prepared rice into the timbale, over the fruits, evenly spread; then arrange a layer of well-picked, ripe, and fresh strawberries over the rice (if no fresh strawberries be at hand, preserved ones will answer), then evenly spread over two ounces of raspberry jam. Now lay over six ounces of sliced candied pineapple, and then entirely fill the mold with the balance of the rice. Cover the timbale, then place it in a pail, with broken ice at the bottom and all around, so as to have it entirely sunken in the ice, and let freeze for two hours. Remove the timbale from the pail, dip it in lukewarm water for a second, lift it up, neatly wipe it all around with a towel. Arrange a folded napkin over a cold silver dish; uncover the mold, and turn it on the dish, then send it to the table.

=1524. Timbale à la M. Picabia.=--Pour into a saucepan one pint of fresh milk, one pint of water, season with half a saltspoonful of salt; place the pan on the hot range, and, when boiling, plunge in four ounces of well-cleaned, Italian raw rice, and continually stir at the bottom with the spatula, while cooking for twenty-five minutes. Remove it from the fire, lay the pan on a table, and immediately add four ounces of powdered sugar, one ounce of fresh butter, and one teaspoonful of orange-flower water. Mix thoroughly together with the spatula for two minutes; transfer it then into a vessel and let rest for one hour. Lightly butter and gently dredge with powdered sugar a well-cleaned, three-pint timbale-mold. Place in a vessel half a pint of well-cleaned, ripe, sound, fresh strawberries, with six lady-fingers cut into quarter-inch pieces, and three ounces of currant jelly. Mix all well together for two minutes with a spoon, and then place it at the bottom of the mold. Lay over it four lady-fingers cut in such a way as to entirely cover the first layer, then arrange over it eight ounces of candied pineapple cut into thin slices, then entirely fill the mold with the prepared rice. Place the mold in a tin pan, fill the pan up to half its height with warm water, put it in a moderate oven to steam for one and a half hours. Remove from out the oven, lay it on a table and let rest for fifteen minutes. Take the mold up from the pan, carefully slide down a thin knife all around the mold, so as to easily detach the timbale; lay a dessert-dish over the mold, turn it upside down, and remove the mold.

Beat up to a stiff froth the whites of three fresh eggs in a copper basin; remove the whip, and then with a skimmer gently mix in six ounces of powdered sugar. Slide down a fancy tube (No. 2) into the pastry-bag (No. 1079); transfer the preparation into the bag; and, by gently pressing down the contents on top of the timbale, give any fanciful dome-like-shape desired, and then with the remaining preparation decorate the base of the timbale--all around; evenly dredge over it, as well as all around, one ounce of powdered sugar. Place it in a moderate oven for ten minutes, seeing that it gets a light brown color; take from out the oven and immediately send to the table.

=1525. Mince Pie à la Emma Robbins, New England Fashion.=--Pour into a large saucepan six quarts of cold water, and place in it nine pounds of lean, raw, rump of beef; put the saucepan on the fire, and when it comes to a boil thoroughly skim the skum from the surface, and then allow it to boil for two hours. Remove the pan from the fire, lay it on a table, then with a fork take up the beef, lay it on a dish and let thoroughly cool off. Strain the broth through a sieve into another saucepan. Have three pounds of fresh beef suet, carefully suppress all the sinews, and then add it to the broth; place the saucepan on the fire, and let boil until the suet is thoroughly dissolved, which will take about five minutes; then add two pounds of well-stoned and finely chopped Malaga raisins, and let the whole boil for five minutes, and then add twenty fine, sound, medium-sized, peeled, cored, and finely chopped-up apples, and let cook again for five minutes. Remove the pan from the fire; transfer the contents into a vessel, and let thoroughly cool off.

Chop the beef up very fine, then place it in a vessel, adding to it three-quarters of a pound of finely chopped-up candied citron, pouring over it half a pint of good brandy, and let soak for six hours at least. Boil in a saucepan for one minute two quarts of good cider, then lay it aside to cool off.

Now transfer the contents of the two vessels to a large saucepan, adding one pound of powdered sugar, one pound of well-cleaned currants, half a pint of molasses, and the cooled-off cider, and then with the spatula mix the whole well together for three minutes. Season with three ounces of salt and a quarter of an ounce of black pepper. Place the saucepan on the fire, stir at the bottom with the wooden spatula until it is thoroughly heated, but under no circumstances allow it to boil. Remove it from the fire, transfer the whole into a vessel, and let thoroughly cool off. Then grate in the rind of four fine, medium-sized, sound lemons, squeezing in the juice also, and adding half an ounce of ground cloves, half an ounce of ground cinnamon, half an ounce of ground allspice, half an ounce of grated nutmeg, and half a pint of good brandy. Mix the whole well together for five minutes. Then transfer the whole into a large stone jar, tightly cover it, and lay it in a cool place. The above preparation will keep in perfect condition for any length of time, even so long as six months.

_How to make the pie._--Take a half-pound of pie paste as in No. 1077, cut out a piece of three ounces, roll it round ten inches in diameter. Lightly butter a pie-plate nine and a half inches in diameter, arrange the paste over it. Then take up from the jar one and a half pounds of the prepared mince, lay it over the lined pie-plate--evenly flatten it, leaving one inch clear around the edge of the plate; take the remaining five ounces of paste, roll it round-shape, the same as before, fold it in two, and with a knife make three light incisions, in the centre, of half an inch each. Lightly moisten the edge of the plate with beaten egg, then cover with the paste, pressing it down with the hands all around the edge, so as to entirely enclose the preparation, and then lightly moisten the surface with beaten egg. Place in a moderate oven to bake for fifty minutes. Remove it to the oven door, liberally sprinkle powdered sugar over, return it to the oven, close the door for two minutes, so as to have the sugar entirely melted. Remove from out the oven, then carefully lay the pie on a dessert-dish and serve either hot or cold.

=1526. Pâté de Milan au Chocolat á la Leo.=--Sift one pound of flour on a table, make a hollow space in the centre, place in it half a pound of powdered sugar and nine ounces of well-washed butter; then thoroughly knead, with the right hand, the butter and sugar for five minutes; then add three whole fresh raw eggs, one by one, at one-minute intervals from one another, constantly kneading briskly; add two ounces of melted cocoa and a teaspoonful of vanilla essence. Mix all well for two minutes, then gradually and gently incorporate the flour, taking special care not to knead it too hard, so as to have it to perfection, and seeing that the flour is thoroughly incorporated.

Slide down a fancy tube (No. 2) into the pastry-bag (No. 1079); now put the paste into the bag. Have a well buttered and floured pastry baking-pan ready, carefully press down the paste on the pan, giving various fancy shapes--apple, banana, pear, fig, grape, peach, gage, or any other shape of fruits you may desire. The quantity of this paste, if equally divided, will make about one hundred cakes, and then with a hair brush gently moisten the surface of each cake with a beaten egg. Place them in a brisk oven to bake for ten minutes. Remove from out the oven and let cool off for one hour. Place them in a tin box or a jar, and serve when desired.

=1527. Beignets à la Josephine Delmonico.=--Have in a small saucepan on the fire one gill of cold water and two gills of cold milk; let it just come to a boil, and then immediately add one ounce of good butter, also a saltspoonful of salt and half a teaspoonful of powdered sugar. Sift two ounces of flour on a dish, then add the flour to the milk all at once. Sharply mix all together with the spatula for four minutes. Add now the yolks of three raw eggs, mixing them thoroughly together, and then lay it in a cool place until further action.

Take six fine fresh apricots and six fine fresh plums, cut them all into halves and remove the stones. Melt two tablespoonfuls of powdered sugar with half a teaspoonful of water, continually mixing until the sugar is completely dissolved; then add to the melted sugar half a teaspoonful of vanilla essence. With the aid of a knife fill the hollow space of each apricot and plum, then adjust half of an apricot to half a plum, and so on with the rest; then they will be firmly attached together; dip them into the above batter, and plunge them into plenty of hot fat, but not too hot, and fry them for twelve minutes. Remove them with a skimmer from the fat, lay them on a tin dish, sprinkle a little powdered sugar over them, and then place in a hot oven to glaze for one minute. Remove from the oven, dress on a hot dish with a folded napkin, and send to the table with any kind of sweet sauces desired. If no apricots or fresh plums be on hand, preserved ones can be used in their stead.

=1528. Appetizer à la Walter Stanton.=--Place in a large tumbler three heaped teaspoonfuls of clean and finely cracked ice; add to it the third of a teaspoonful of fine powdered sugar, two dashes of orange bitters, half a sherry-wineglassful of whiskey; and one teaspoonful of Calisaya bark; then, with the glass and a shaker, briskly shake all together for thirty seconds, so as to have it thoroughly cold; strain through a small strainer into a small fancy glass, and serve.

=1529. Appetizer à la Joseph Herman.=--Have a large glass with plenty of finely cracked clean ice, with three dashes of Angostura bitters, one-third of a teaspoonful of maraschino, half a sherry-wineglassful of Italian vermouth, and half a wineglassful of old sherry, and then thoroughly shake it with the glass and shaker; strain into a small glass, and serve.

=1530. Appetizer à la Albert Plummer.=--Have in a large glass plenty of clean, finely cracked ice; then put into it half a teaspoonful of fine powdered sugar, two dashes of Angostura bitters, two dashes of orange bitters, one teaspoonful of Calisaya bark, and one sherry-wineglassful of whiskey; stir well with a spoon for half a minute, strain it into a flat glass, and serve.

=1531. Appetizer à la T. Kingman.=--Place in a large glass two heaped tablespoonfuls of finely cracked ice, adding two good dashes of Angostura bitters, one good dash of orange bitters, half a sherry-wineglassful of Italian vermouth, and half a sherry-wineglassful of Holland gin, thoroughly stir with a spoon for three-quarters of a minute, then strain it into a small glass, and serve.

=1532. Appetizer à la F. D. Mersereau.=--Put into a large tumbler two dashes of orange bitters, half a teaspoonful of Calisaya, one teaspoonful of Peruvian bitters, and half a sherry-wineglassful of whiskey; then fill the glass with clean and finely cracked ice, thoroughly shake with the glass and the shaker for thirty seconds, then strain into a flat glass, and serve.

=1533. Appetizer à la C. Norwood.=--Have in a schooner-glass plenty of finely cracked ice, adding three good dashes of Angostura bitters, one good dash of absinthe, and one sherry-wineglassful of Italian vermouth, shake briskly for three-quarters of a minute, then strain into a small flat glass, and serve.

=1534. Appetizer à la T. F. Vail.=--Have in a goblet one dash of Angostura bitters, one dash of orange bitters, half a sherry-wineglassful of Old Tom gin, and half a sherry-wineglassful of Italian vermouth; fill up the glass with finely cracked ice, thoroughly mix with a small spoon, then strain through a small strainer into a wineglass, and serve.

=1535. Cooler à la T. S. Van Volkenburg.=--Place in a very large glass three tablespoonfuls of clean, finely cracked ice, squeeze in the juice of a good-sized, sound, ripe, red orange, pour in one pony of brandy, half a pony of red curaçoa, and then gradually pour in one bottle of cold plain soda-water, briskly mixing with a long spoon while pouring it in; then strain it through a fine strainer into a large glass, and serve.

=1536. Cooler à la Frederick Vanderbilt.=--Place in a very large glass the white of one fresh-cracked egg. Squeeze in the juice of a medium-sized sound lemon, adding two teaspoonfuls of fine powdered sugar. Thoroughly beat it up with a spoon, then pour in four tablespoonfuls of fresh milk and one and a half ponies of Old Tom gin; fill up the glass with clean, finely cracked ice, briskly shake it with the shaker, strain into a large glass, then fill up the glass with plain soda, seltzer apollinaris, clysmic, or any other kind of mineral waters; mix well with a spoon, and serve.

=1537. Cooler à la H. P. Sampers.=--Squeeze the juice of one good-sized sound lemon into a large tumbler, add two teaspoonfuls of powdered sugar, one tablespoonful of orgeat, two tablespoonfuls of St. Croix rum, and three tablespoonfuls of clean, finely cracked ice; thoroughly mix with a spoon, then pour in one bottle of cold, plain, soda-water, continually mixing with a spoon while pouring it in; then strain into a large glass and serve.

=1538. Cooler à la Benjamin Wood.=--Put into a large glass two tablespoonfuls of finely cracked ice, one teaspoonful of powdered sugar; squeeze in the juice of a good-sized, sound, juicy lemon, adding one tablespoonful of orgeat; pour in one bottle of cold plain soda. Thoroughly mix all well together and serve.

=1539. Cooler à la Hollywood.=--Have in a large glass four heaped tablespoonfuls of clean, finely cracked ice. Squeeze in the juice of a medium-sized very juicy sound lemon, add half a teaspoonful of powdered sugar, one pony-glassful of raspberry syrup, one pony of Swiss kirsch; then thoroughly shake it with the glass and shaker, strain into a lemonade glass, pour in a bottle of cold plain soda, mix well, and immediately serve.

=1540. Cooler à la W. J. Florence.=--Crack one fresh egg, separate the white from the yolk, place the latter in a schooner-glass, add half a teaspoonful of powdered sugar; then thoroughly beat it with a spoon; moisten with half a pony of maraschino and one pony of brandy, fill the glass with finely cracked ice, then thoroughly mix for half a minute. Strain through a strainer into a claret glass, and serve.

=1541. Cooler à la Britain.=--Have at the bottom of a very large glass three sprigs of good fresh mint, with two teaspoonfuls of powdered sugar; then fill the glass with very finely cracked ice, add one sherry-wineglassful of good brandy or whiskey, whichever is preferable; thoroughly shake it with the glass and shaker, pour all back into the glass; arrange three sprigs of fresh mint inside near the edge of the glass, also one slice of a sound orange cut in two at each side of the glass, and serve with straws if at hand.

=1542. Cooler à la A. T. Sullivan.=--Place in a large glass six tablespoonfuls of finely cracked, clean ice with half a teaspoonful of powdered sugar; pour in half a pony of red curaçoa, and one wineglassful of Catawba wine, then, with both glass and shaker, thoroughly shake the contents for three-quarters of a minute; pour all back into the glass without straining it, and serve with straws.

=1543. Egg-Nog.=--Have a punch-bowl sufficiently large to hold at least three quarts.

Crack eight very fresh eggs, separate the yolks from the whites, and then with the aid of a wire whip sharply beat up the yolks in a bowl with eight tablespoonfuls of fine powdered sugar; then pour in one pint of Jamaica rum and two quarts of fresh milk, continually stirring with the whip while pouring in the milk; when all added, sharply beat with the whip again for two and a half to three minutes.

Now beat up the whites in a bowl to a very stiff froth, and then pour it over the egg-nog. Place the bowl in a cool place, and serve when desired with six fine tumblers.

=1544. Champagne Punch.=--Have a pretty champagne bowl large enough to hold three quarts.

Prepare a pot of Oolong tea (by preference) the equivalent of two teacupfuls; lay it aside until cool, without placing it on the ice, etc. Pour one pony of eurak into the bowl (which can be obtained at Park & Tilford’s, Acker, Merrill & Condit’s, or, I think, at any pharmacist’s), two wineglassfuls of Rhein wine, one pony of brandy, one pony of maraschino, one bottle of cold plain soda, and one quart of champagne, and then strain in the prepared tea also. Mix the whole thoroughly together with a ladle; then put in the punch a piece of clean and clear ice of about one pound. Peel a fine, medium-sized, sound banana, slice it into thin slices, scatter them all over the punch. Neatly peel and slice, also, a fine, juicy, sound orange, and spread the slices all over the punch, and then send it to the table with six fine punch glasses.

=1545. After-Dinner Cordial à la Tocci.=--Have a clean well-polished cordial-glass. Place at the bottom of the glass one teaspoonful of red curaçoa, then fill a teaspoon with yellow chartreuse; take the cordial-glass in your left hand; slightly incline it toward the right, then gently and carefully put the spoon into the glass as far down as to allow the point of the spoon to just touch the surface of the red curaçoa, and then gradually pour it over the curaçoa, slowly withdrawing the spoon till empty. Fill the spoon with brandy, and gradually pour it over the yellow chartreuse, and carefully serve it without shaking.

=1546. After-Dinner Cordial à la T. S. Kingman.=--Have a cordial-glass the same as above. Put in it a little over two-thirds of a teaspoonful of red curaçoa, the same quantity of maraschino, the same of yellow chartreuse, and also the same of brandy; all very carefully poured with the aid of a teaspoon by the same process as for No. 1545.

=1547. After-Dinner Cordial à la T. A. Lord.=--Have at the bottom of a cordial-glass two-thirds of a teaspoonful of red curaçoa, two-thirds of maraschino over the curaçoa, two-thirds of yellow chartreuse over the maraschino, two-thirds of green chartreuse over the yellow, and then two-thirds of brandy, taking care that all the different ingredients are carefully poured in with a teaspoon exactly as for No. 1545.

=1548. After-Dinner Cordial à la B. E. Kingman.=--Put in a cleanly polished cordial-glass half a teaspoonful of raspberry syrup; carefully pour over it half a teaspoonful of maraschino, half a teaspoonful of crême de menthe, half a teaspoonful of yellow chartreuse, half a teaspoonful of green chartreuse, and lastly, half a teaspoonful of brandy, all very carefully poured in, one over the other, and then very carefully served without mixing the different colors.

=1549. Cordial à la Chas. H. Wheeler.=--Put in a small wineglass a teaspoonful of red curaçoa, the yolk of one fresh egg, taking special care that the yolk should remain whole, then carefully pour in one teaspoonful of maraschino, one teaspoonful of yellow chartreuse, one teaspoonful of green chartreuse, and lastly, one teaspoonful of very good brandy; then light a match, set fire to the brandy, and let it burn for one and a half minutes, which should be done in the presence of the guest.

=1550. Cordial à la Col. Brown.=--Crack a whole fresh egg into a large tumbler, add half a teaspoonful of powdered sugar, then thoroughly beat the egg and sugar with a spoon; pour in one teaspoonful of red curaçoa, one teaspoonful of green Chartreuse, and one pony-glassful of Delmonico’s old Cabinet Whiskey; then fill the glass with finely cracked clean ice. Thoroughly shake it with the glass and shaker for at least one minute. Then strain it into a small flat glass, and serve.

INDEX TO SECOND SUPPLEMENT.

BEEF.

1471, Fillet of beef to the success of the World’s Fair.
1472, Filet mignon à la Albert Pulitzer.
1470, Salisbury steaks.

BREAD.

1469, Boston brown bread.
1463, Dough for French rolls; how to prepare.
1464, French rolls and fluttes; how to shape.
1466, French rolls and fluttes; how to bake.
1465, French loaf and ring (couronne); how to shape.
1467, how to bake.
1468, Tea biscuits.

DESSERTS.

1529, Appetizer à la Joseph Herman.
1531, à la T. Kingman.
1532, à la F. D. Mersereau.
1533, à la C. Norwood.
1530, à la Albert Plummer.
1528, à la Walter Stanton.
1534, à la T. F. Vail.
1511, Cakes, angel, à la Mrs. Gertrude Vanderbilt.
1505, à la Mme. Carnot.
1506, à la Dougherty.
1515, à la Luganese.
1508, à la Rusk.
1507, à la Mrs. Russell.
1527, Beignets à la Josephine Delmonico.
1490, Chocolate biscuits à la Marie Delmonico.
1491, Chocolate biscuits soufflée à la Deodora Fonseca.
1497, cakes à la Carter.
1499, cakes à la Czarina.
1498, cakes frangipani, à la Regina Margherita.
1493, gauffres, à la Oswald Ottendorfer.
1495, kisses, à la Adelina Patti.
1500, madeleine, à la Mme. Renault.
1494, marsapain, à la Ticinese.
1492, Chocolate méringues, Italian.
1526, pâté de Milan, à la Leo.
1496, pignolates, à la Barnum.
1514, Domino, à la Paul Morphy.
1513, Ginger snaps.
1512, Lady, à la Mrs. Frederick Vanderbilt.
1503, Macaroons à la J. C. Delmonico.
1501, chocolate à la Aimee Delmonico.
1502, chocolate à la Geo. Hamling.
1504, soufflée à la Mrs. Judge Martine.
1517, Pancake, French.
1518, Pancake, German.
1510, Patience à la Mrs. General Sheridan.
1509, à la Mrs. Sullivan.
1516, Turkish bonnet à la Abdul-Hamid.
1519, Candy, chocolate caramels.
1520, peppermint drops.
1541, Cooler, à la Britain.
1540, à la Florence.
1539, à la Hollywood.
1537, à la H. P. Sampers.
1542, à la A. T. Sullivan.
1536, à la Frederick Vanderbilt.
1535, à la T. S. Van Volkenburg.
1538, à la Benjamin Wood.
1550, Cordial, à la Col. Brown.
1548, à la B. E. Kingman.
1546, à la T. S. Kingman.
1545, à la Tocci.
1549, à la Chas. H. Wheeler.
1543, Egg-nog.
1525, Pie, mince, à la Emma Robbins, New England fashion.
1522, Pudding, à la H. B. Hollins.
1521, à la Mrs. Frank Leslie.
1544, Punch, champagne.
1524, Timbale à la Picabia.
1523, à la Mme. Schultze.

EGGS.

1412, Eggs à la Lloyd Aspinwall.
1407, à la Belmont.
1403, à la A. F. Bowers.
1398, à la Buckley.
1411, à la Cockrane.
1404, à la Darling.
1408, à la Diaz.
1400, à la W. M. Evarts.
1405, à la Hamilton Fish.
1399, à la Jay Gould.
1410, à la D. B. Hill.
1402, à la Geo. O. Jones.
1396, à la W. B. Kendall.
1409, à la W. W. Ladd, Jr.
1406, à la Mme. Morton.
1397, à la Villeroi.
1419, eggs-cocotte.
1420, à la Wm. Bracken.
1395, molet.
1417, Omelette à la M. Ballou.
1418, à la Mrs. W. L. Brown.
1414, à la Clark.
1416, à la E. L. Godkin.
1415, à la Hughes.
1413, crême de vanille, à la R. A. C. Smith.
1401, stuffed à la Higgins.

FISH.

1440, Bass, cold, à la James Gordon Bennett.
1435, fillet of, à la Chauncey M. Depew.
1436, Bluefish, fillet of, à la Vénitienne.
1437, Canapés à la Edw. Van Volkenberg.
1438, à la Frank A. Watson.
1447, Clams, soft, en brochette à la A. P. Montant.
1452, Oysters à la Pomeroy.
1445, à la W. F. G. Shanks.
1446, scalloped à la Baltimore.
1431, Shad, fillet of, à la C. Bliss.
1432, à la Chas. C. Delmonico.
1433, à la Whitelaw Reid.
1434, à la Keppler and Schwarzman.
1421, Sole, fillet of, how to prepare.
1424, au gratin à la James G. Blaine.
1429, à la F. A. Buck.
1423, à la Thomas A. Edison.
1425, à la H. S. Jaffray.
1430, à la Marguerite.
1422, à la Miss Miege.
1427, à la Gen. Sherman.
1428, à la Cornelius Vanderbilt.
1426, à la Chas. Webb.
1441, Salt Mackerel à la Whitman.
1442, boiled à la Cowing.
1439, Striped bass, boiled à la Lorenzo C. Delmonico.
1448, Terrapin à la Robert Bonner.
1451, à la James Harris.
1450, à la McGovern.
1449, in chafing-dish à la Maryland.
1444, White Bait à la W. Merrill.
1443, fried.

GAME.

1488, Game pie, hot, à la Henry Watson.
1487, Reed birds à la Barsotti.
1486, à la Joseph Pulitzer.
1484, Venison, chops à la Tyrolienne.
1483, saddle of, à la Joel B. Erhardt.
1485, saddle of, à la Talleyrand.
1482, Woodcocks en croustade à la Harper Bros.

LAMB.

1473, Lamb chops à la E. F. Shepard.
1475, Fillets d’agneau en papillotes à la J. E. Hedrington.
1474, à la H. McConnell.

POULTRY.

1480, Chicken, fritot à la Villeroi.
1481, emincée en croustade à la Hugh J. Grant.
1479, Spring turkey, broiled à la Judge Brady.

SAUCES.

1489, Sauce, Finoise.

SOUPS AND STOCKS.

1478, Mirepoix.
1477, Restorative à la Mrs. James A. Garfield.

VEAL.

1476, Sweetbreads à la Geo. Vanderbilt.

VEGETABLES.

1453, Banana fritters à la Whittemore.
1454, fried à la John Claflin.
1455, fried à la Juarez.
1456, How to blanch macaroni and spaghetti.
1457, Macaroni à la crême.
1460, Teltauer Rubchens à la H. A. Cæsar.
1462, à la Musser.
1461, à la Schlissinger.
1458, Timbale de macaroni à la Napolitaine.
1459, spaghetti à la Levantinese.

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Transcriber’s Notes

Depending on the hard- and software used and their settings, not all
elements may display as intended.

The many instances of inconsistent, unusual and erroneous spelling,
hyphenation, capitalisation, use of accents, etc. have not been
corrected or standardised, except as listed below. French and Italian
names, words and phrases in particular appear in a variety of
spellings in the book.

Portrait and page vi, yours obedient servant: as printed in the source
document.

Page vii, satifactory: as spelled in the facsimile letter.

Page 218, twelve eggs and six slices: as printed in the source
document.

Page 223, place in the oven for two seconds: as printed in the source
document, but unlikely to be correct.

Page 264, ... until the six skewers are each one filled with a piece
of liver and a piece of bacon: there are 36 pieces of liver and of
bacon, therefore six rather than one of each per skewer.

Page 272, arrange them on the thin: as printed in the source document;
there may be some words missing.

Page 363, No. 1268: there is no recipe with this number.

Page 405, Pöestum: possibly an error for Paestum.

Page 444, ... on the hot range, two tablespoonfuls ...: there may be
some text missing.

Page 467, ... place the shape-like roll ...: as printed in the source
document.

Page 491, then place the glace in another bowl: as printed in the
source document, there may be some text missing.

Changes made

Some obvious minor punctuation and typographical errors have been
corrected silently.

á la and a la (but not A la) have been standardised to à la, maitre to
maître, Jardiniére to Jardinière, papillotte(s) to papillote(s), and
crôutons and crouton(s) to croûton(s).

Page v: Chapter SUPPLEMENT inserted, and page numbers adjusted cf.
text

Page 16: Escarolle changed to Escarole as elsewhere

Page 25 ff.: hyphens between recipe numbers replaced with commas

Page 34: Gorgonyolla changed to Gorgonzolla; Roast Bee changed to
Roast Beef

Page 36: Pont l’Evèque changed to Pont l’Evêque

Page 40: Bohemienne changed to Bohémienne as elsewhere

Page 56: Pont l’Evèque changed to Pont l’Evêque

Page 62: Maccaroni changed to Macaroni

Page 73: Regence changed to Régence

Page 76: Mortedella changed to Mortadella as elsewhere

Page 78: Lamb Chops, maison d’or, 961 changed to Lamb Chops, maison
d’or, 683

Page 85: Recipe number 1034 added (Hominy and Cream)

Page 87: Saute changed to Sauté

Page 89: Plombiére changed to Plombière

Page 93: Finançière changed to Financière

Page 103: l’Amèricaine changed to l’Américaine

Page 120: Matolote changed to Matelote

Page 121: Eggs à Reine changed to Eggs à la Reine; Londondery sauce
changed to Londonderry sauce

Page 124: Lagadère changed to Lagardère

Page 127: Vension changed to Venison

Page 136: Lorenzo Delmonio changed to Lorenzo Delmonico

Page 139: Saratogo Potatoes changed to Saratoga Potatoes

Page 144: Cherry-stone Oysters, 398 changed to Cherry-stone Oysters,
298

Page 151: Chapter header Recipes inserted cf. Table of Contents

Page 166: juliénne changed to julienne

Page 168: Pureé changed to Purée

Page 177: 151 changed to No. 151

Page 182: paté-de-foie-gras changed to pâté-de-foie-gras

Page 187: pâté-à-foucer changed to pâte-à-foncer (2x)

Page 195: Cambaceres changed to Cambacères

Page 203: No. 181 changed to No. 185

Page 218: with the aid of a cake-turner on a hot dish changed to with
the aid of a cake-turner, on a hot dish

Page 231, No. 518: Tenderloin of Beef, Piqué à la Provençale inserted
(cf. Index)

Page 234: Pleoutte changed to Poulette

Page 255: à la Francaise changed to à la Française

Page 258: opening bracket inserted before a skin found ...

Page 317: Pâté-à-Foucer changed to Pâte-à-Foncer

Page 324: peal changed to peel

Page 336: harlottes changed to charlottes

Page 347: hair-bush changed to hair-brush; as for No. 1307 changed to
as for No. 1207

Page 401: A’HOLLANDE changed to D’HOLLANDE

Page 403: Reauséjour changed to Beauséjour

Page 405: Trophé changed to Trophée

Page 406: Petit Pons changed to Petit Pois; Chevaliére to Chevalière

Page 408: à la Noçoise changed to à la Niçoise

Page 416: Shirn changed to Shiru

Page 419 ff.: ditto signs have been replaced with the dittoed words

Page 427: Lagadère changed to Lagardère

Page 429: Garbaldi changed to Garibaldi; chatelaine to châtelaine

Page 446: cêpces changed to cêpes (2x); slide down a small tub changed
to slide down a small tube

Page 452: on once side only changed to on one side only

Page 458: yoke changed to yolk

Page 465: Leventinese changed to Levantinese

Page 476: skiny side changed to skin side

Page 484: méringe changed to méringue

Page 492: yoke changed to yolk

Page 503: Oswold Ottendorfer changed to Oswald Ottendorfer

Page 503 ff.: ditto signs have been replaced with the dittoed words

Page 505: Banna fritters changed to Banana fritters