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How to Cook in Casserole Dishes

Whole book · 22 sections

HOW TO COOK IN CASSEROLE DISHES

Transcriber’s Note:

The cover image was created by the transcriber and is placed in the public domain.

Rabbit en Casserole

BY
MARION HARRIS NEIL, M.C.A.
Formerly Cookery Editor, ‘The Ladies’ Home Journal’; Author of ‘Candies and Bonbons and How to Make Them’; ‘Canning, Preserving, and Pickling’; ‘The Thrift Cook Book’; ‘Salads, Sandwiches, and Chafing-Dish Recipes’; etc.
LONDON: 38 Soho Square, W. 1
W. & R. CHAMBERS, LIMITED
EDINBURGH: 339 High Street

NOTES

In place of “whole peppers” read “peppercorns.”

In place of “okra” read “canned okra or diced vegetable marrow.”

In place of “squabs” read “pigeons.”

In place of “corn-starch” read “corn-flour.”

In place of “pumpkin” read “canned pumpkin.”

In place of “string-beans” read “French beans.”

Printed in Great Britain.
W. & R. Chambers, Ltd., London and Edinburgh.

CONTENTS

7
PAGE
How to Cook in Casserole Dishes 9
 
Soup Recipes 17
 
Fish Recipes 30
 
Poultry and Game Recipes 44
 
Meat Recipes 54
 
Cold Meat Recipes 70
 
Vegetable Recipes 79
 
Salad Recipes 95
 
Pudding Recipes 103
 
Invalid Recipes 127
 
Cheese Recipes 137
 
Egg Recipes 147
 
Sauce Recipes 159
 
Cake and Bread Recipes 170
 
Pickle Recipes 181
 
Preserve Recipes 193
 
Miscellaneous Recipes 202
 
Index 212

ILLUSTRATIONS

8
PAGE
Rabbit en Casserole Frontispiece
 
Soup en Marmite 17
 
Haddock and Macaroni 32
 
Lobster Newburg 40
 
Ragout of Duck 41
 
Veal and Ham Pie 56
 
Beef and Sausages 57
 
Group of Casseroles 65
 
Baked Beans 80
 
Curried Vegetables 88
 
Mushrooms au Gratin 89
 
American Salad 97
 
Baked Apples 105
 
French Pudding 112
 
Assorted Small Casseroles 152
 
Egg and Potato Pie 153

HOW TO COOK IN CASSEROLE DISHES — SOME COMMENDABLE FEATURES OF CASSEROLE DISHES — HOW TO CARE FOR CASSEROLE DISHES

9
“Some hae meat and canna eat,
An’ some wad eat that want it,
But we hae meat an’ we can eat,
Sae let the Lord be thankit.”

There is no doubt that the fashion of cooking in casseroles or earthenware dishes has come to stay in this country; and it is hardly a matter of surprise when the advantages of this form of cookery are really understood, whether it be actual casserole cookery, so called, or cookery in fireproof utensils.

Cooking “en casserole” is a term which signifies dishes cooked and served in the same earthenware pot or utensil, though, as every one knows, the original French word is the generic name for a stewpan or a saucepan.

The old idea of a casserole was some preparation of chopped fish, flesh, or vegetables enveloped in a crust of cooked rice, macaroni, or potato. Properly speaking, however, a casserole is a dish, the material for which in many instances is first prepared in the sauté or frying-pan and then transferred to the earthenware pan to finish cooking by a long, slow process 10which develops the true flavors of the food being cooked.

The sooner the casserole utensil becomes an indispensable part of our kitchen outfit the better, for it makes in every way for economy,—economy of materials, time, and labor,—as materials often too tough for ordinary cooking may by this means be served in a nutritious and tender condition. When casserole cookery is thoroughly understood, many combinations of food and many inexpensive viands will be put to use and very palatable results obtained.

Casseroles nowadays take on all shapes and sizes, from the dainty individual dishes up to a size sufficient for serving a large number of persons.

Of late years the prices of these utensils have been reduced so greatly that they are within the reach of the most modest housewife’s pocketbook, and then at the same time the actual pots and fireproof dishes have been improved enormously in quality.

Every kind of utensil can be had in this ware nowadays, and people are realizing how delicious food cooked in this way is.

They may be bought at all the reliable house-furnishing stores. Ornamental effects in brown, green, blue, red, white, or yellow stoneware add to the appearance of the breakfast, luncheon, or dinner table. No one attempts to deny that the eye has much to do with the palate, and that a dish served 11in an attractive form is likely to prove much more pleasing to the taste than a carelessly offered one. The holders in which the casseroles are placed when removed from the oven and taken to the table are made of silver, nickel, brass, copper, and wrought iron, and are examples of genuine artistic merit.

For those who do not wish the extra expense of the metal holder a platter or tray will answer the purpose, which is simply to keep the hot casserole from coming in contact with the table or table mats and scorching them. The adaptability of a stoneware cooking utensil deserves to be more fully known, when it will be more thoroughly appreciated.

For braising, pot roasting, as well as stewing, which are slow cooking processes, the casserole has proved its superiority over the metal pans again and again. It gives its best and almost exclusive service in the baking oven, for poultry done in pot roasting fashion or for stewing fruit, and other articles which require to be cooked slowly under close cover. There are few cooks who do not know that the application of a moderate, even heat for certain food materials produces far better results than if quick heat is applied. For such cases the use of earthenware cooking utensils is to be strongly recommended, because by their aid an application of heat, such as will insure gentle simmering, steaming, or baking, is assured.

The casserole may be regarded as a labor-saving 12device, taking the place of a half-dozen pots and pans in the kitchen.

(1) The initial cost of the utensils is very low, and if proper care is bestowed on them they may last as long as metal pans.

(2) All risk of metallic contamination is avoided. The ingredients may be put together in a casserole and allowed to stand for hours in it before cooking without spoiling in the very least degree. Its lining cannot scale, and in cooking the contents cannot become tainted or discolored.

(3) The ornamental appearance of casserole dishes simplifies the practice of serving the viands at table in the vessels in which they were cooked, so great a desideratum in cases where the prosperity of a dish depends upon its hot service. The troublesome process of re-dishing can in most cases be dispensed with. This is convenient as well as economical.

(4) Casseroles are readily cleaned on account of their perfectly hard and unbroken surfaces. It can easily be seen when casseroles are clean. They are sanitary, and food prepared in them is pure and sweet. They do not retain any taste whatever from previous cooking. Therefore the same utensils can be used for the most varying preparations.

13(5) The cooking in casserole dishes is slow but thorough, and all the nutritious elements in the viands are preserved in their integrity. The cover must fit snugly to each utensil, to prevent too rapid escaping of the aromas and flavors. Sometimes a strip of cloth, spread with a soft paste of flour and water or mashed potatoes, is pressed over the joining of the casserole and the cover, and the heat of the oven finishes the sealing of the dish. When the dish is ready to serve, the strip of cloth and paste is removed.

(6) The use of a casserole is economical. The actual cooking is effected slowly and evenly, consequently less fuel is used in cooking. Once the materials have been started on their culinary way they require little attention. A casserole dish may be placed in the oven or on the stove; it may be used for steamed food or as a chafing dish.

(7) The cleanliness and wholesomeness of a casserole make it especially valuable in preparing food for the invalid and the convalescent.

(8) In the cooking of fruits and vegetables, especially for canning, the casserole is invaluable. The earthenware is not attacked by fruit acids, therefore cannot give rise to any noxious product.

(9) Any dish which requires slow, gentle cooking can be prepared in a casserole, and hash, curry, and other réchauffés are far superior in flavor when recooked in earthenware than in metal. The stew, 14or whatever it is, may be left to get cold in the casserole. The color would be spoiled if this were done with an ordinary saucepan.

(10) The flavor of the food cooked is brought out best when it is prepared in an earthenware dish.

(11) The fact that a casserole is a non-conductor of heat makes it more economical to use than other ware.

(12) The amount of water, liquid, or stock in which the article is to be cooked should be relatively small, and, in general, seasoned. For stews, ragouts, etc., it is better to cook the meat in a nicely seasoned sauce, that it may absorb the flavor in cooking. The time, in general, should be multiplied by two; that is, if the recipe calls for thirty minutes; cook in the casserole in the oven for about sixty minutes. The heat of the oven should be about 212 degrees Fahrenheit or less, that the liquid in the casserole may simmer, not boil.

When vegetables are to be cooked—and nearly all vegetables are wonderfully better when cooked by this method—a small amount of water, in many cases seasoned stock, should be used.

(13) Left-overs, salads, and small entrées of all kinds may be served in a most attractive manner in ramequins or individual casseroles.

(14) The crowning advantage of casserole cooking, especially in a family where for one cause or another meals are apt to be irregular, is that the dish can be 15kept waiting for a considerable time without deterioration. Food can be left in a casserole with perfect safety as long as desired.

The cook who has been accustomed to the use of iron, granite, copper, aluminum, or other metal cooking utensils will necessarily have something to learn when adopting earthenware. It must be realized that it is a method of slow cookery, and cannot be hurried. Before being used for the first time the vessels should be soaked in cold water for some hours, as this will go far toward saving them from cracking on their first exposure to heat. There need be little risk of this if the heat be applied gradually, and this principle should always be observed; although as the utensils become seasoned by constant use the risk of accident is materially lessened. In many places garlic is considered indispensable, the new dishes being rubbed with a clove of it, “to prevent their cracking.” Never place the vessels on the stove or within the oven without either water or fat in them. Never put a casserole roughly on a metal surface, especially if it is full or partly full.

Sudden alternations of temperature should be avoided, that is to say, the casserole should not be taken off the range or out of the oven and placed in 16cold water or on the wet sink, and vice versâ. A fierce heat is never needed or desirable.

If the cooking is done on an ordinary coal range the fire holes should be kept closed and the heat received through the top lids; if a gas range be employed, the gas jets should be kept low, and not allowed to flare round the utensil. When cooking is being done on the top of the range with wood, coal, gas, or oil as the fuel, an asbestos mat placed underneath will modify the heat. The asbestos mat may also be used in the oven. If the heat must be intense for other food in progress of cooking at the same time as an earthenware dish is in the oven, the heat may be controlled by placing the casserole in a pan of hot water which can be lowered in temperature by occasional supplies of cold water added to the hot water.

The adoption of these simple precautions will make easy the use of earthenware utensils. Marmites, ramequins, cocottes, au gratin dishes, and soufflé cases all come under the head of casseroles.

Soup en Marmite

SOUP RECIPES — BROWN SOUP WITH FORCEMEAT BALLS — FORCEMEAT BALLS — BROWN STOCK — CHEESE SOUP WITH SAVORY CUSTARD — OYSTER OR CLAM BISQUE — CREAM OF BARLEY SOUP — CREAM OF SALSIFY SOUP — FISH SOUP — FRUIT SOUP — GUMBO SOUP — LENTIL SOUP — OYSTER BOUILLON — POTATO PURÉE — SCOTCH BROTH — SHRIMP CHOWDER — SOUP TO SERVE IN PETITES MARMITES — VEGETABLE SOUP — WHITE STOCK

17
“Give zest and flavor to a mess of pottage”

Melt the butter in a large marmite, let it get brown, then brown in it the onions, cut in rings; remove the onions from the pot, and brown the flour in the butter; then add the water and the kitchen bouquet, stir till smooth, allow this to boil, put back the onions, and add the vegetables cut into neat pieces, the meat cut up into small pieces, and the seasoning; simmer for one and a half hours, remove the meat, and rub through a sieve as much of the vegetables with the soup as possible.

18Put the soup back into the marmite with the meat and some forcemeat balls (made as undernoted); simmer again for fifteen minutes, skim off the fat if necessary, and serve in small fireproof dishes.

Beat up the egg and mix in the above ingredients, form into tiny balls, roll in flour, and add to the soup.

Wipe the meat and cut it into small square pieces. Break up the bones and remove the marrow. Put the bones and the meat into a large casserole, cover with the water, and bring slowly to boiling point; skim thoroughly, then add all the other ingredients, 19and simmer for four hours; then strain, and when cold remove the fat.

The bones may be boiled down again for cheaper stock.

To brown the onions place them with the skin on in a tin and set in the oven until brown.

Pare and slice the vegetables and fry them in the butter with the herbs, mace, and whole peppers for five minutes, then add the flour and the stock; simmer for one hour, rub through a sieve; mix together the egg yolks, cream, and grated cheese, add to the soup and reheat, taking care that it does not boil.

Meanwhile prepare a savory custard as follows: Put half a cupful of stock and one tablespoonful of grated cheese into a small saucepan and bring to boiling point. Beat up two eggs with salt and pepper to taste, strain the stock to them, pour into one or 20two small buttered molds, stand in a pan of hot water, allowing the water to come within half an inch of the top of the molds; place in the oven, and when set turn out and allow to cool, cut into dice, divide into petites marmites, and pour over the soup.

Put the clams into a casserole, slice the onion and the carrot, and add them with the bay leaf, parsley, and stock.

Simmer for one and a half hours, then strain; return to the casserole and add the needed salt and pepper.

Blend the butter and flour together and add them with enough cream to make two pints. Simmer for five minutes and add the wine when serving.

21Put the stock into a fireproof pot, add the barley, onions, carrots, bay leaf and parsley and simmer for three hours.

When almost ready, add the yolks of the eggs mixed with the milk, wine, and seasonings. Press through a sieve and reheat.

Divide the hot peas into earthenware handled cups, pour over the soup, and serve very hot.

Clean the salsify, throwing at once into cold water to prevent their turning dark. Put them into an earthenware dish with water to well cover and cook till very tender, then rub through a sieve.

Return to the casserole and add to the pulp two cupfuls of the milk, onion juice, chopped parsley, salt and pepper to season.

Have ready the remaining milk, thickened with the butter and the flour rubbed together, add to the salsify, and heat thoroughly.

Just before serving stir in the beaten yolks of the eggs mixed with the cream.

Pour into hot marmites. Have ready the stiffly 22beaten whites of the eggs, put a spoonful of the egg on the top of each marmite, and sprinkle over the chopped pistachio nuts.

Serve hot.

Skin and fillet the fish. Put the fish bones, skin, and any other fish trimmings into an earthenware pot with the stock or water and the salt; bring to the boil and skim well, add the bay leaf, the onion, and celery cut into small pieces; simmer for one and a half hours; then strain. Melt the butter in the pan, add the flour, stir till smooth, then add the milk; allow this to boil for four minutes, add the soup, the parsley, and the fish cut into small pieces; season nicely, simmer for fifteen minutes, and serve hot.

23Put one quart of the water into a fireproof utensil, add the cloves, cinnamon, lemon and orange peels, and the bitter almonds.

Allow to remain for one hour, then simmer for fifteen minutes.

Strain and return to the pan, add the tapioca and the remainder of the water, and simmer until clear; then add the sugar, salt, and fruit juice.

Serve hot.

Cherry, strawberry, currant, blackberry, or grape juice may be used for fruit soups.

Chop the onions and the garlic, roll them in the flour, then brown them in the butter, and add the tomatoes. Cut the heads off the okra, split each four times and cut into dice, add it to the tomatoes in the casserole, add the parsley, salt and pepper, and the celery, bacon, and ham chopped; brown all together.

24Cut up the chicken and fry it for a few minutes, then add it with the stock, and simmer until thick.

Serve with plain boiled rice. One pint of cooked crab meat, cooked shrimps, or oysters, may be added with the chicken if liked.

Wash the lentils and put them to soak in cold water overnight. In the morning drain them and put them into an earthenware pan with the water, bring slowly to the boil, and skim well; then add the vegetables cut into small pieces, the mace, bay leaf, whole peppers, and bread, simmer for one and a half hours. Strain the soup, rubbing as much of the pulp through the sieve as possible.

Melt the butter in the pan, stir in the flour, add the milk, and boil for four minutes. Add the soup, and season it nicely. Divide the cream into earthenware cups and pour the soup over it.

25

Put the oysters into a casserole, add the white stock, the onion and celery chopped, and the salt and pepper.

Simmer gently for one hour. Strain the soup, reheat it, and serve in earthenware bouillon cups with a tablespoonful of whipped cream on the top of each.

Boil the potatoes in their skins till tender, then cool and peel them. Cut them into quarters and put them into an earthenware pan with the two ounces of butter to brown just a very little in places.

Season with the salt and pepper, then add the stock, cream, and the onion juice.

Allow to boil up, and strain through a sieve; return the purée to the pan and stir into it the melted butter mixed with the flour.

Boil for three minutes and serve hot.

26

Prepare the vegetables and cut them into small pieces. Put the water or stock into a large earthenware pan, and when it boils, add the meat and the barley. Boil up, skimming frequently, add the vegetables, and then simmer for three hours.

Now stir in one extra carrot grated, the salt and pepper, sugar and dripping. Simmer again for thirty minutes.

Add the parsley and the broth is ready to serve.

The mutton may be served separately with potatoes.

Cook the onion in the salt pork fat. Melt the butter in a casserole, stir in the flour and seasoning, then 27add the milk very gradually and stir till boiling, allow to cook for five minutes, then add the shrimps and cook for twenty-five minutes; add the strained salt pork fat, the hot cream, and serve hot.

Remove the marrow from the bone. Saw the bone into inch lengths and put it into a large stoneware soup pot with the beef and the water.

Let it come slowly to boiling point, remove the scum, and set on a cool part of the stove to simmer for half an hour. Draw, truss, and roast the fowl for twenty minutes, then, when well browned, put it into the soup pot, adding the giblets well cleaned. Remove the beef and the chicken as soon as they are tender. Keep hot a part of the beef and a part of the breast of the chicken to serve in the petites marmites.

The remainder can be used for other dishes. Press the cloves into the onion and add it to the soup with the bay leaf, mace, whole peppers, carrot, turnip, and celery, cleansed and pared, and cut into neat pieces. Allow to simmer until the vegetables are tender. 28Remove the fat and strain the soup; add salt to taste and reheat it. Into each small soup pot put two pieces each of chicken, beef, and vegetables, and pour over them the soup. Place on the covers and serve with small pieces of toasted bread.

Cut the meat into small, neat slices; put it into a deep earthenware pan, sprinkle in the salt and pepper; add the tomatoes, sliced, the other vegetables all pared or scraped and cut into neat pieces, and the water. Cover tightly and cook slowly in the oven for two and a half hours.

If too thick, add a little boiling water before serving.

Wipe the meat and cut it up into small pieces; and put it into a large marmite or casserole; add the 29bones and the water and bring slowly to boiling point; skim thoroughly, add the other ingredients, and simmer for four hours; strain through a fine sieve, and when cold remove the fat.

The fowl should be cleaned and added with the meat.

The bones may be boiled again for cheaper stock.

FISH RECIPES — BAKED OYSTERS — COD À LA GARONNE — COLD MACKEREL, VINAIGRETTE — CRAB À LA CARMEN — CURRIED FISH — FINNAN HADDIE — FISH SOUFFLÉ — FLOUNDER AU GRATIN — HADDOCK AND MACARONI — HADDOCK AU GRATIN — HALIBUT TIMBALE — LOBSTER NEWBURG — MACKEREL WITH TOMATOES — OYSTER CURRY — SCALLOPS EN CASSEROLE — STEWED EELS — STUFFED HERRINGS — TERRAPIN STEW — TROUT WITH POTATOES

30
“Why, then, the world’s mine oyster
Which I with sword will open.”

Scald the oysters in their liquor, and put them aside to cool; then divide each oyster into four pieces.

Melt the butter, stir in the flour, then add gradually the milk and cream; stir until thickened, and add the seasonings, wine, and cheese. Butter sufficient octagon ramequins, put in a layer of the oysters, fill up with the sauce, pour a little melted butter over each, sprinkle some bread crumbs on the top, and bake in a moderate oven for ten minutes.

31

Rub a shallow fireproof dish with a cut clove of garlic, then lay in the fish and add the oil.

Bake in the oven, and when three parts cooked take out and sprinkle in the capers, anchovies, parsley, bread crumbs, salt, and paprika; divide the butter into tiny pieces, lay it on the top, and return it to the oven to brown and to finish cooking.

Serve hot in the casserole.

Clean the mackerel, leaving the head on, wrap it in a piece of cheesecloth, and boil in boiling salted water until tender.

32The water should contain a little vinegar. Put the tarragon vinegar into a basin, add the mustard, salt, olive oil, parsley, shallots, gherkins, and capers. Remove the cloth from the fish, then lay the mackerel in an earthenware dish, pour the sauce over it and let it marinate thoroughly. It should be put into the refrigerator as soon as cool.

Serve cold in a bed of parsley garnished with slices of lemon.

Boil the crab, then remove the meat from it. Put the oil into a casserole, add the crab meat, the shallot, and parsley; stir over the fire until quite hot; then add the bread crumbs, vinegar, chicken, cream, stock, and seasonings; fill some flange ramequins very full with the mixture, heaping them in the center; pour over each some of the white sauce, and sprinkle over the top the sieved hard cooked yolks of eggs.

Stand them in a pan containing a little boiling water on the stove until thoroughly hot, then serve.

Haddock and Macaroni

33

Free the fish from skin and bones. Melt the butter in a fireproof dish, then put in the apple and the onion cut into small pieces, fry together until a nice brown color, then stir in the rice flour, curry powder, chutney, the strained juice of the lemon, salt, and stock; simmer for fifty minutes, then add the fish.

Arrange the hot boiled rice around a casserole, turn the curry into the center; garnish with the shrimps made hot in a little cream and quarters of the hard cooked eggs.

Serve very hot.

Select a well-cured medium sized fish. If not well cured it will probably be tasteless and flabby. Wash 34it well, trim off the fins, the tail, and the two bones at the head.

Lay it in a buttered casserole, sprinkle with a little salt and pepper, pour in enough boiling water to cover it, and allow it to simmer for ten minutes.

Drain it from the water, return it to the casserole with the butter, and cook it for ten minutes in the oven.

See that it is thoroughly cooked, but not hardened.

Boil the potatoes and rub them through a sieve while they are hot; mix with them the butter, salt, paprika, anchovy extract, mustard, cream, fish, white bread crumbs, suet, parsley, and the whites of eggs beaten stiffly.

Mix carefully and turn into a well-buttered fireproof soufflé dish; sprinkle the top of the soufflé with the browned bread crumbs and here and there put a 35little bit of butter; place it on a baking tin and cook in a moderate oven for about forty minutes.

Serve at once.

Clean and skin the fish. Salt and pepper both sides of the flounder, then lay it in a fireproof au gratin dish, sprinkle in the shallots and the parsley; add the butter divided into small pieces, the wine, and the layer of bread crumbs.

Let it cook in the oven for about half an hour.

Break the macaroni in pieces from one to one and a half inches long, put it into a pan of fast boiling, salted water, add the butter, and boil until it is tender without being in the least mashed; drain and wash the macaroni in a little hot water.

36Heat the sauce in a fireproof dish, stir in the fish without breaking the flakes, and season it nicely with salt and pepper.

Arrange a border of the hot macaroni around a hot casserole, pile the fish and sauce in the middle.

Cut the tomatoes in quarters; cook them for a few minutes on a buttered baking tin, then arrange them round the fish. Cut the gherkins into shreds and place them in small heaps on the macaroni.

Heat in the oven for a few moments and serve hot.

Boil the haddock in boiling salted water with the two ounces of butter, seasoning of salt and pepper, and the strained juice of one lemon.

When it is ready remove the skin, put the fish into a buttered gratin dish, pour over it the melted butter, and sprinkle over it a little red pepper and lemon juice.

Cover it with the cheese and the buttered bread crumbs and put in a hot oven to brown.

37Mix the potato flour with the cream, make hot, and pour over the fish just before sending to table.

Garnish with a thinly sliced lemon.

Put the fish through a meat-chopper, add to it the parsley, salt, red pepper, whipped cream, and the whites of eggs stiffly beaten.

Mix carefully and turn into a well-buttered earthenware mold, cover, and steam steadily for half an hour.

Serve with egg sauce.

Take the meat from a boiled lobster and cut it into dice; sauté it in the butter, then add the seasonings, sherry wine, and the yolks of eggs mixed with the cream.

Stir until the mixture begins to thicken, then remove it from the fire and serve at once in hot ramequins.

38

Cook the mackerel in the oven with the stock, sherry wine, herbs, lemon juice, and onion, cover with a buttered paper; when cooked, remove the skin, split the fish open, and remove the bones; butter a fireproof dish, lay in a layer of sliced tomatoes, a little salt and pepper, then a layer of fish and some tiny pieces of butter, repeat this until the fish is used; finally put a layer of sliced tomatoes on the top; pour over the stock in which the fish was cooked, cover with bread crumbs and some small pieces of butter, and cook in a moderate oven for twenty minutes; sprinkle the parsley over the top and serve at once.

39Chop the onion and brown it in one tablespoonful of the butter in a casserole or earthenware dish, add the curry powder, the remaining tablespoonful of butter, the apple chopped, and the stock.

Simmer slowly for half an hour.

Put the oysters, their liquor, and the tomatoes into another pan over the fire. When the edges of the oysters begin to ruffle put the two mixtures together.

Add the salt, and thicken with the flour moistened with a little cold water. Boil for five minutes stirring constantly.

Serve with the hot plain boiled rice.

Put the scallops and mushrooms into a casserole with one tablespoonful of the butter, cover, and let cook for ten minutes.

Peel and chop finely the onion and shallots, blanch them in water, and drain.

Put them into an earthenware pan with the remainder of the butter and cook until a light brown color; stir in the flour, mix for a few minutes over the 40fire, add the stock and scallop liquor, simmer for fifteen minutes, stirring in the yolks of eggs one at a time, season with salt, pepper, and a dust of red pepper, put in the scallops and mushrooms, and heat but do not boil; mix in the cream just before serving.

Garnish the top with the pieces of pastry.

Skin and divide the eels into pieces about two inches long, put them into a casserole with the stock, sliced onion, herbs, mace, lemon juice, parsley, and whole peppers. Bring to the boil, skim, and allow to simmer for twenty minutes; lift out the eels and strain the stock.

Melt the butter in the casserole, stir in the flour, add the liquid from the fish, the cream, and boil for five minutes, stirring all the time, then add the seasonings and the eels, allow to heat thoroughly, and serve.

Lobster Newburgh

For Ragout of Duck

41

Split the herrings up the back, remove the backbones, lay two herrings open on a buttered fireproof dish; mix together the bread crumbs, parsley, salt, pepper, egg well beaten, and one tablespoonful of the butter; lay this on the split herrings, place the other two on the top, sandwich fashion; put the remainder of the butter on the top, sprinkle with bread crumbs, and bake in a hot oven for twenty minutes.

Serve with parsley sauce.

Encourage the terrapin to move about in lukewarm water for a few minutes, then plunge head first into a pan of boiling water.

Remove from the water in about five minutes, or as soon as the thin white skin can be removed from the head and feet, then put back into fresh boiling water and simmer for forty minutes, or until the upper 42shell separates readily from the lower on a slight pressure. Drain, lay them on their backs, heads from you; then loosen the shells and take them off. Remove the sand bags, bladders, and the thick part of the intestines and the gall sacks, which are found embedded in one lobe of the liver, and throw them away. The meat is separated and the giblets cut up fine. Place all in a casserole and barely cover with boiling water. Simmer for half an hour, then add the dressing. Mash the egg yolks with the butter, then add the salt, pepper, flour, and cream. Stir until smooth and creamy, then add to the terrapin and simmer for fifteen minutes, stirring frequently. If too thick, reduce with a little boiling water. Add the wine and serve very hot.

Boil the trout in boiling salted water for twenty minutes or until ready; when cold, bone it and flake it, and lay it in a well-buttered fireproof dish; bring the milk and parsley to the boil and pour them over the fish; boil the potatoes, then mash them with the butter, cream, salt, and pepper, spread them over the 43fish, smooth the surface, then mark it in fancy design with a fork; place the casserole in a hot oven for ten minutes. Remove it from the oven, beat up the white of the egg stiffly, brush it over the top of the potatoes, and continue to bake for fifteen minutes. Serve hot with the oyster sauce. The sauce may be served in an earthenware gravy boat.

POULTRY AND GAME RECIPES — CHICKEN EN CASSEROLE NO. 1 — CHICKEN EN CASSEROLE NO. 2 — CHICKENS WITH OLIVES — GOOSE DEVILED EN CASSEROLE — GUINEA FOWL EN CASSEROLE — JUGGED HARE — QUAILS EN CASSEROLE — RABBIT EN CASSEROLE — RAGOUT OF DUCK — SQUABS EN CASSEROLE — SQUIRRELS EN CASSEROLE — VENISON EN CASSEROLE

44
“O: dainty duck,
With wings as swift as meditation”

Singe and draw the chicken, then truss it as for boiling, have ready a casserole large enough to hold the bird whole; line it with the bacon, put in the chicken, sprinkle in salt, pepper, and the onion chopped fine. Then arrange round the chicken the tomatoes skinned, the celery, mushrooms and walnuts chopped, and the bay leaf; add the stock, place the casserole in the oven, let it cook gently for one and a half hours, basting the chicken frequently.

When ready, remove the bay leaf, brown and thicken the gravy with the arrowroot, leave all the vegetables in the gravy with the chicken, and serve hot in the casserole.

A turkey may also be prepared in this way.

45

Singe, draw and cut the fowl into neat joints, removing the skin and as many small bones as possible.

Heat the oil in a frying-pan, lay in a few pieces of chicken at a time, and fry until the meat looks white on each side. Turn frequently but do not let them brown.

Take out and drain on paper. Add a little more oil if necessary, until all the pieces have been cooked. Blend the butter and flour in a saucepan over the fire: when smooth stir in the stock, and continue stirring until it cooks for five minutes.

Add the kitchen bouquet and the seasonings. Strain the sauce into a casserole, add the chicken, arranging the pieces so that they are level at the top, cover closely with a sheet of buttered paper, and put on the casserole lid. Cook in a moderate oven for an hour or until ready. About fifteen minutes before serving uncover and add the oysters scalded and cut into halves.

46

Prepare the chickens and cut them into joints, then put them in a casserole with the water, salt, pepper, and onion.

Cook slowly till tender. Lift out the pieces of chicken and drain and dry them, then fry them in the butter till they are brown.

Stir the flour into the casserole, add a pint of the water in which the chickens were cooked, the olives, chopped, capers, and seasoning of salt and pepper.

When quite smooth add the chickens and serve when hot.

After cleaning the goose and wiping it well with a damp cloth, plunge it into a saucepan of boiling water, and boil gently for one hour. Take it from the saucepan, drain well, and wipe it very dry.

Fill the body and neck with potato stuffing, truss 47and sew up, lay it in an earthenware pan, and roast in a very hot oven, allowing twenty minutes to every pound.

Mix the vinegar, pepper, and mustard together, pour them over the goose, and baste it frequently. An old goose that can be cooked in no other way may be so dressed, two hours being allowed for the boiling instead of one hour.

To make the potato stuffing: Cook one chopped onion in a quarter of a cupful of salt pork cubes until brown, then add two cupfuls of hot mashed potatoes, salt and pepper to taste, half a teaspoonful of poultry seasoning, one tablespoonful of chopped parsley, and one cupful of cooked sausages cut in pieces. Mix thoroughly, then stuff the goose with the mixture.

Draw and truss the guinea fowl; then put it into a casserole with sufficient hot water to cover, then bring to the boil, and simmer gently until the bird is cooked. Take it up and let it cool.

Measure half a pint of the water the guinea fowl 48was boiled in. Put this into a pan with the milk, add the onion, mace, carrot, herbs, celery, whole peppers, and the stock; bring slowly to boiling point; then simmer for ten minutes.

Melt the butter, stir in the flour, then stir in the boiling stock. Cook slowly for ten minutes, season with salt and pepper, add the cream.

Cut the guinea fowl into neat joints. Put these into a casserole, strain the sauce over, put it on the fire, and heat up; make quite hot without boiling.

Serve in the casserole.

Skin the hare after taking out the inside, wipe the hare thoroughly, but do not wash it, cut it into neat joints, dust a little flour over them, and fry them in smoking hot fat till browned. Drain them and put them into an earthenware jar with the vegetables 49cut into small pieces, the bay leaf, lemon rind, mace, clove, allspices, salt and pepper; fill up the jar with boiling stock, let it simmer for two or three hours, according to the size of the hare; when cooked, take out the pieces of hare, warm them to prevent their getting dry; mix the flour with the water, add it to the blood and the pounded liver, thicken the gravy with it, stir in the jelly, sauce, ketchup, lemon juice, and wine, strain on to the hare in a casserole, put in the forcemeat balls that have been fried in smoking hot fat; heat and serve.

Prepare and truss the quails. Melt the butter in an earthenware pan; when hot, put in the birds, and brown them all over.

Cover with the lid, and put into a moderate oven till ready.

Lift out the quails and keep hot. Drain the fat from the pan, add the stock, wine, and orange rind.

Simmer for ten minutes, then stir in the jelly. Put in the quails for ten minutes; season with salt, pepper, and the strained lemon juice.

50Before serving remove the orange rind and add the cherries.

Serve hot.

Skin and joint the rabbits, then put them into an earthenware pan, add the onions, celery, carrots, bay leaf, dripping, and cold water.

Simmer for thirty minutes, then remove the rabbits. Add the butter and flour to the pan, stir over the fire till brown, then add the hot water, stirring till smooth, add the salt, sauce, capers, olives, pepper, and rabbits.

Cover closely and bake for forty minutes.

51Cut the duck into neat joints. Melt the butter in an earthenware pan, toss the pieces of duck in it, then sprinkle in the flour, and fry it a light brown color; then add the stock, stirring it in smoothly. Add the parsley, lemon juice, shallots, jelly, kitchen bouquet, and meat extract.

Put on the lid and let it simmer for thirty minutes. Season it nicely. Pin a napkin round the casserole and serve it hot.

Cut each bird in four pieces. Cut the bacon into small pieces and the onion into large dice. Melt the butter in a casserole, put in the bacon, onion, herbs, mace, parsley, and bay leaf, and fry them for five minutes, or till a good brown color.

Add the stock, and bring it to boiling point. Lay in the pieces of squabs and lemon rind, cover the casserole tightly, and allow its contents to simmer very gently for one hour. Next skim it well, remove the squabs, and strain the stock. Put the squabs back 52in the casserole. Mix the flour smoothly and thinly with a little cold water, add it to the stock, and strain both over the squabs.

Put in the wine and a good seasoning of salt and pepper. Allow the gravy to boil for five minutes to cook the flour, and serve it in the casserole. The wine may be omitted.

Clean, wash, and joint the squirrels. Lay them in salted water for thirty minutes. Put the ingredients into a large casserole in the following order: First a layer of the pork, then one of the onions; next, of potatoes; then follow with successive layers of corn cut from the cob, the beans, and the squirrels. Season each layer with black and red pepper. Pour in the water, put on the cover, and seal with a paste made of flour and water. Cook gently for three hours, then add the tomatoes, sugar, and salt. Cook for one hour longer; stir in the flour and butter mixed together, boil for five minutes, and serve in the casserole.

53

Cut up the venison into square pieces; put them into an earthenware jar, add the clove of garlic, bay leaf, peppers, a pinch of salt, and one glassful of the wine. Let this marinade remain for six hours.

Drain the pieces of venison and dry them. Melt the butter in a casserole, put in the venison, and fry for ten minutes; then add the flour, and mix well; add the wine and the stock, stir till it boils, draw to one side of the fire, add the herbs, the onions, peeled, salt and pepper to taste, and pickled walnuts.

Simmer for forty minutes. Ten minutes before serving add the mushrooms. Remove the herbs before serving in the casserole.

MEAT RECIPES — BAKED LIVER — BAKED VIRGINIA HAM — BEEF AND SAUSAGES — BEEF AND TOMATOES — CALF’S LIVER À LA MADRID — CHILLI CON CARNI — HAM EN CASSEROLE — HAMBURG STEAK EN CASSEROLE — HUNGARIAN GOULASH — IRISH STEW — KIDNEYS EN CASSEROLE — LAMB EN CASSEROLE — MUTTON À LA VERONA — OX TAIL EN CASSEROLE — OX TONGUE EN CASSEROLE — PORK EN CASSEROLE — STEAK EN CASSEROLE — STEAK AND KIDNEY PUDDING — SWEETBREADS EN CASSEROLE — SWISS STEAK — VEAL AND HAM PIE — YORK HOT POT

54
“Appetite comes with eating”

Cut the liver into slices one-third of an inch thick, wash and dry thoroughly, lay it in a well-buttered casserole.

Make a forcemeat with the bread crumbs, chopped parsley, herbs, chopped onion, salt and pepper to taste, cover each strip of liver with this, and on the top place a strip of bacon.

Pour round the water and bake slowly for one hour.

Wash the ham and place it in cold water; let it soak for twelve hours, then put it into fresh cold water 55and let it soak for another twelve hours. When ready to cook, place it skin down in a large casserole, which must be of good size and full of cold water. It will take about one hour, over a moderate fire, to come to boiling point.

Then keep it boiling steadily—on no account must it be allowed to boil fast—and as the water boils down replenish with hot, never with cold, water, so as not to check the boiling.

When the ham is done it will, on its own accord, turn over skin up. This is sufficient proof of its being thoroughly cooked without further test. Let it cool in the liquor in which it was cooked. Take it out, gash the entire top, having the gashes about half an inch apart. Stick cloves in the gashes, sprinkle thickly with brown sugar, and pour over all the sherry wine.

Lay the ham in a fireproof dish and bake till brown.

Cut the meat into neat strips. Season the flour with salt and pepper; toss the meat in this, and fold each strip into neat rolls, placing a small portion of light bread crumb stuffing in each. Prick and divide 56the sausages. Place a layer of sausage in a casserole, then the beef, and then the sausage. Sprinkle in the remaining flour and chopped parsley. Cover with water, put on the lid, then cook slowly for two and a half hours.

To make the bread stuffing: Put into a saucepan one heaping tablespoonful of butter and fry in it one chopped onion; then add one cupful of bread crumbs, one cupful of stock, one teaspoonful of salt, half a teaspoonful of pepper and thyme, one tablespoonful of chopped parsley, and half a cupful of chopped celery. Stir it until it leaves the sides of the pan, then use.

Cut the meat, celery, and onions into small pieces, then put them into a frying-pan. Set on the range and stir constantly until well browned, being careful not to scorch.

Remove from the fire, and put into a large casserole, add the tomatoes, the macaroni cooked, the cheese grated, the mushrooms, soy, salt and pepper.

Simmer for two hours and serve hot.

Veal and Ham Pie

Beef and Sausages

57

Melt the butter in a casserole; cut the liver in thin slices and fry it in the butter for three minutes; take out the liver, add the onions to the butter, fry till a nice brown color; then sprinkle in the flour, add the stock, and bring to the boil; then add the liver, cover and simmer for thirty minutes, stir in the yolks of eggs and the lemon juice, season nicely with salt and pepper.

Place the toast points on the top and serve in the casserole.

Cut the steak into small pieces. Put the butter into a casserole and allow it to get hot, then add the 58steak and fry it brown, then add the water and the rice. Cover closely, and cook till very tender. Remove seeds and partitions from red peppers and chillies and cover with boiling water for five minutes.

Drain and chop the peppers and chillies and add them to the steak, with the cooked beans, chopped garlic, flour, thyme, chopped onions, salt to taste, cloves, and cook till very hot and the gravy a nice consistency.

Brown the ham on both sides in a hot frying-pan, then lay it in a casserole, add the seasonings, the pepper and the onion chopped. Pour over enough sweet cider to come well up on to the ham.

Cover and bake slowly for two and a half or three hours. Serve hot with cider or tomato sauce and stuffed potatoes.

59Heat the butter in an earthenware dish, add the onion, fry it until brown, then add the flour, stir well together, add gradually the water or stock, and simmer for ten minutes.

Add the Hamburg steak and cook slowly for half an hour; baste it occasionally. Season with the salt, pepper, and chopped parsley, and place on top just before serving a few nicely fried bread croûtons.

Slice the onion and brown it in the lard. Remove the onion and put in the veal and beef cut into small pieces. Brown these thoroughly, and remove the meat and place it in a casserole. Add the paprika and the boiling water. Cover the dish and place it in the oven.

Fry the potato, carrot, turnip balls, and onion in smoking hot fat. Add them to the meat after it has simmered for one and a half hours. After the vegetables are added, add the salt, bay leaf, clove, and 60flour mixed with the cold water. Pour this into the casserole and stir until the mixture is slightly thickened. Add the pepper mixed with a cupful of boiling water. Cover and simmer for another hour and a half.

Serve from the casserole.

Cut the meat into neat pieces, put it into a large casserole; add the onions sliced, and enough water to cover.

Simmer for two hours; season with salt and pepper. Add the potatoes sliced rather thinly.

Cover closely, and continue to simmer for another hour.

Sprinkle in the parsley just before serving.

Skin and chop the kidneys, put them into a basin with the suet, bread crumbs, milk, eggs well beaten, parsley, herbs, and seasonings.

61Mix well, turn into a buttered earthenware bowl, cover with a buttered paper, and steam for one hour.

Serve hot with brown sauce or good gravy.

Half roast the loin of lamb, and cut it into steaks. Boil the rice in boiling salted water for ten minutes, drain it, and add to it the gravy with the nutmeg and the mace; cook slowly until the rice begins to thicken, remove it from the fire, stir in the butter, and when melted add the yolks of eggs well beaten; butter a casserole well, sprinkle the steaks with salt and pepper, dip them in melted butter, and lay them in the buttered dish; pour over the gravy that comes from them, add the rice and simmer for half an hour.

62Wipe the meat, then cut it into neat, small joints. Melt the butter, put in the meat, and fry it on both sides a good brown color.

Remove the meat, sprinkle in the flour, and brown it carefully. Add the stock, and stir until it boils. Put the meat into the casserole, add the sliced onions and tomatoes, some neatly cut pieces of carrot and turnip, the stock, and a little salt. Put on the lid, and simmer for about two hours, until the meat is quite tender.

Meanwhile, with a round vegetable-cutter cut out balls of carrot and turnip, using the reddest part of the former. Cook these in boiling salted water until tender, then drain and keep them hot. Season the stew with salt and pepper, and stir in the wine and ketchup. Arrange the vegetable balls and cherries on the top and serve as hot as possible.

Wash and dry the tails and cut them into joints. 63Put the butter into an earthenware pan, add the vegetables, herbs, whole peppers, cloves, and mace. Place the joints on the top of these ingredients with a buttered paper over and the cover of the pan, and cook on the top of the stove for twenty minutes; then remove the paper, sprinkle in the flour, add the meat extract, brown sauce, salt and pepper to season, and the stock; replace the paper and cover and simmer for three and a half hours, adding a little stock occasionally as the liquor reduces, and removing any fat that may rise to the surface.

When ready to serve, put the ox tails on a hot fireproof dish, and rub the vegetables through a sieve with the liquor. Reheat the sauce, add the olives, and pour it over the meat.

Wash and trim the tongue carefully, roll it round in the same way as you would ribs of beef, and keep it in shape with a piece of tape.

Wash and trim the vegetables, and cut them in pieces. Lay half of them in a casserole with the spices. Next put in the tongue, then the rest of the vegetables, and pour in enough stock or water to half cover the 64tongue. Put the lid on the casserole, and let the contents simmer gently for four hours. The tongue should be turned once during the cooking.

Then either serve the tongue hot, with the stock thickened, carefully seasoned, and flavored with mushroom ketchup, or serve it cold garnished with parsley.

Cut up the onions and mix them with the sage. Mix together the flour, salt, pepper, and curry powder. Dip the pork chops into this mixture. Put the onions into a casserole, lay the chops on the top, cover with hot water, and simmer in the oven for two hours.

Serve with hot apple sauce.

To make the apple sauce: Put into a saucepan one heaping cupful of chopped apples, add one tablespoonful of arrowroot, a few grains of salt, one tablespoonful of lemon juice, grated rind of one lemon, a pinch of powdered cinnamon and a quarter of a pint of cold water. Cook all together for fifteen minutes, stirring occasionally. Strain and serve in an earthenware gravy boat.

Group of Casseroles

65

Cut the steak into six neatly shaped flat pieces, and season them with salt and pepper. Fry them slightly on one side in a little of the butter, over a quick fire, and set them aside.

Peel the onion and chop it finely, fry it in a small stewpan in one tablespoonful of the butter to a golden color, moisten with the brown sauce and a little of the mushroom liquor. Boil up, and add the pickles, bacon, mushrooms, carrot, and potato. Heat up these and put them in a casserole, place the meat on the top, add the meat extract, dissolved, cover and cook in the oven for twenty minutes.

Serve hot in the casserole, with the fried potatoes placed on the top.

66Chop the suet and rub it into the flour, add the baking powder, half a teaspoonful of salt, and enough water or buttermilk to make a stiff paste. Cut off a small piece for a lid.

Roll out the larger piece and line a greased casserole with it.

Cut the meat in thin slices; remove the fat from the kidneys and cut them into four pieces.

Mix two tablespoonfuls of flour with a little salt and pepper, then dip the meat and the kidneys into them. Place the meat and kidneys into the prepared casserole, fill up with water, roll out the small piece of paste and lay it on the top.

Cover with the casserole lid or a piece of buttered paper, and steam steadily for two and a half hours.

Soak the sweetbreads in cold water for two hours, changing the water several times; drop them into boiling water for three minutes, lift out into cold water for fifteen minutes; drain, and remove the skin and fat, place them for half an hour between two plates, 67divide the bacon into neat lardoons, and lard them; slice the vegetables and lay them in a casserole, lay the sweetbreads on the top, pour in the stock, and simmer for half an hour.

Melt the butter in another pan, add the flour and the stock from the sweetbreads, and boil for three minutes. Lift the sweetbreads on to a hot dish and strain the sauce over them.

The steak should be cut two inches thick. Pound into it, using a steak shredder, as much flour as it will hold.

Melt the butter in a casserole, and when it is hot brown the steak in it, turning it over.

Add the onion, carrot, turnip, and tomato sliced and fry them for a few minutes, then add the bay leaf and seasoning of salt and pepper. Pour in the boiling water, put on the cover, and simmer for two hours.

68

Cut the veal and ham into thin slices; mix on a plate the flour, salt, pepper, red pepper, mace, powdered herbs, and lemon rind, roll in this seasoning each piece of veal, and lay in a deep casserole, alternately, layers of veal, ham, and egg cut in slices; pile this in the center of the dish, add one cupful of water, and the parsley; cover with puff pastry and bake in a hot oven for one and a quarter hours.

When baked add a little very good seasoned stock.

Serve hot or cold.

Cut the meat into neat cutlets. Peel the potatoes, and cut six or eight of them in halves, slicing the rest 69thickly. Peel and slice the onions thinly. Wash the mushrooms and oysters. Skin and halve the kidneys.

Put all these in layers in a casserole. The last one should be of potatoes cut in halves. Season well, put in the butter, and pour in the stock; put the lid on, and cook gently in a slow oven for two and a half hours.

For the last half hour remove the lid, so that the potatoes may brown nicely. Serve in the casserole.

COLD MEAT RECIPES — CHICKEN AU GRATIN — CHICKEN RAMEQUINS — CHOPPED VEAL — COTTAGE PIE — MACARONI RAGOUT — CREAMED DRIED BEEF WITH MACARONI — MUTTON HASH — PORK PIE — PUFFS OF MEAT — RÉCHAUFFÉ OF BEEF — SOUFFLÉ OF VEAL — SURPRISE POTATOES — TONGUE RAMEQUINS — TONGUE STANLEY — TURKEY EN CASSEROLE — VEAL RAMEQUINS

70
“I always match my appetite to my bill of fare”

Cut the chicken into small pieces. Cook the rice in boiling salted water until tender. Drain well. Butter an au gratin dish, place a layer of chicken at the bottom, then a layer of cooked rice.

Pour some tomato sauce over this, sprinkle with bread crumbs, grated cheese, and salt and pepper.

Repeat these layers until the dish is full. The last layer must be cheese and bread crumbs. Place in a hot oven to brown.

71Blend the butter and flour together in a fireproof dish, add the chicken stock, cream, mushroom liquor, and seasoning of salt, pepper, and paprika. Stir until they boil for three minutes, then add the chicken, peas, and mushrooms, and when all are thoroughly hot and well mixed, divide into hot buttered ramequins.

Sprinkle a few browned bread crumbs over the top and serve at once.

Put the butter into a fireproof dish, and when quite hot add the flour and brown it, then add the stock; boil for five minutes, then add the veal and seasonings.

Heat through but do not boil. Serve garnished with toast points and cut lemon.

The gravy or stock may be made by stewing the veal bones with a carrot, turnip, onion, sprig of parsley, and a strip of lemon rind for one hour.

72Rice the potatoes or rub them through a sieve; butter a fireproof dish, put in alternate layers of potatoes and meat, add a little pepper, salt, and gravy to each layer; continue this until the dish is full, and have a good layer of potatoes for the top; mark the top with a fork, and put on a few pieces of butter or dripping.

Bake a nice brown color and serve hot.

Break the macaroni into inch lengths, then boil it in plenty of boiling salted water until tender; drain and keep hot.

Mix the cornstarch with a little cold milk till smooth; boil the remaining milk, stir in the cornstarch, meat extract, seasonings, chopped parsley, cheese, chopped ham, chopped meat or tongue; allow to cook for ten minutes, stirring occasionally.

Pile the macaroni mixture in a buttered casserole and pour over it the cornstarch mixture.

Put in the oven to brown over and serve hot.

73

Break the macaroni into inch lengths, then throw it into boiling salted water, allow to cook for forty minutes, then drain and keep hot.

Melt the butter in a casserole, then fry the beef until slightly browned, then remove the beef, stir in the flour, and cook for eight minutes; add the seasonings and the beef.

Arrange the macaroni on a hot casserole, pour over the beef, and garnish with the eggs.

Melt the butter in an earthenware pan, and when quite hot, brown the onion sliced, then the flour; add the stock, which may be made by stewing the bones with one onion, carrot, turnip, and a blade of mace; when boiling, add the celery, herbs, parsley, 74pepper, and salt; simmer for half an hour, then add the mutton, taking care to remove the fat; allow this to simmer for half an hour.

Serve hot with mashed potatoes.

Cut the meat into neat pieces; boil the macaroni in boiling salted water for half an hour, then drain it; mix the pork with the macaroni, add the cheese, the onion and parsley chopped fine, cream, salt and pepper to taste; butter a fireproof pie-plate, line it with pastry, fill it with the mixture, cover it with pastry, brush it over with the egg well beaten, and bake in a hot oven for half an hour.

Serve hot.

Beat up the eggs, add them gradually to the flour, then add the milk, meat, salt and pepper, and powder. 75Divide into buttered cocottes, and bake in a hot oven.

Serve hot.

Melt the butter and red currant jelly in a casserole, then add the wine and the seasonings.

When thoroughly hot, add the beef cut in small, neat, rather thick slices. Heat it through, but do not let it boil.

Blend the butter and the flour in an earthenware dish over the fire, add gradually the milk, stir till it thickens, and cook for five minutes. Then add the veal, parsley, and the seasonings.

Remove from the fire and add the eggs well beaten. Pour into a well-buttered casserole and bake in the oven until nicely browned, it will take twenty or twenty-five minutes.

Serve hot.

76

Peel and chop the mushrooms, and cook them in one tablespoonful of the butter. Cut the meat into small pieces, add it to the mushrooms, season nicely, and heat thoroughly. Choose five large, even-sized potatoes, wash and dry them; make a small incision in each, place in a hot oven, and bake until soft.

Cut each potato into half lengthways, scoop out most of the center, and rub through a sieve. Season with salt and pepper, add the remainder of the butter and the parsley; replace some of this mixture in the potato skin, leaving a hollow in each.

Fill this center cavity with the meat preparation. Place the halves of potato together again, lay them in small fireproof dishes, and put in the oven to reheat.

Chop the tongue, hard cooked egg, crisp lettuce leaves, and walnuts; then mix them together, seasoning 77them with a little salt and pepper. Divide into white china ramequins and decorate the top with chopped aspic jelly.

Serve very cold.

Cut the slices of tongue half an inch in thickness, then trim them neat and round. Lay these rounds in small fireproof dishes, season with salt and pepper, place a poached egg on each piece of tongue, pour over some good white stock or sauce, heat in the oven, and serve decorated with chopped pistachio nuts.

Put the bones and trimmings of the turkey, the onion, and herbs, with water to cover, into an earthenware pan.

Let these simmer for one hour. Melt the butter, 78stir in the flour smoothly, and fry it carefully a good brown. Then strain in the stock, stirring it well all the time.

Let it boil, then season it carefully and add the wine. Cut the turkey into neat pieces, put it into a casserole, strain over the gravy, cover, and put the casserole either in the oven or on the stove.

Let the meat heat gently, being careful that it does not boil, or it will become hard and tough.

Serve in the casserole.

Cook the rice in some boiling stock till tender, then drain it. Line some small buttered ramequins with it.

Mix together the veal, ham, or tongue cut into strips, the parsley, sauce, seasonings, the mushrooms chopped, yolks of eggs, and whites of eggs well beaten; divide this mixture into the prepared dishes.

Cover and steam for twenty minutes. Serve hot with tomato sauce.

VEGETABLE RECIPES — ASPARAGUS AU GRATIN — BAKED BEANS — BAKED CABBAGE — BAKED ONIONS — BAKED PARSNIPS — BEANS WITH ONIONS — BRAISED ONIONS — BROWNED POTATOES — BRUSSELS SPROUTS WITH CHEESE — CANDIED SWEET POTATOES — CARROTS À LA POMPADOUR — CAULIFLOWER AU GRATIN — COLCANNON — CORN PUDDING — CURRIED VEGETABLES — EGG-PLANT AU GRATIN — ESCALLOPED SWEET CORN — LENTILS CREOLE — MUSHROOMS AU GRATIN — OKRA, RICE, AND TOMATOES — PEAS EN CASSEROLE — POTATOES AU GRATIN — POTATO BALLS EN CASSEROLE — RICE AND TOMATO PIE — SALSIFY EN CASSEROLE — STEWED LETTUCE — STUFFED PEPPERS — STUFFED POTATOES — STUFFED TOMATOES — TURNIPS AU GRATIN

79
“The Gods sent not corn for the rich men only”

Cut the tops from the rolls, scoop the soft part of the crumb, and place them in the oven to get dry and crisp. Boil the asparagus tips in boiling salted water till tender, then drain. Canned asparagus tips may be used, but do not boil them. Heat the sauce in a fireproof dish, add the cheese, seasonings, yolk of egg, cream, and asparagus tips.

Cook for five minutes. Fill up the rolls with this mixture, sprinkle with grated cheese, and dish on a folded napkin in an au gratin dish.

Baked Beans

80Soak the beans in cold water (soft water preferred) over night. In the morning wash and rinse them thoroughly, then parboil them until they are soft enough to pierce with a darning needle. Change the water while parboiling, always using boiling water for cooking and rinsing. Drain, put one-half of the beans into a bean pot; add the mustard, salt, and sweetening.

Score the pork and place it on the top of the beans, cover with the remaining beans, and then cover the whole with boiling water.

Put the lid on the bean pot and bake in a slow oven for eight hours.

Uncover the last hour of cooking.

To score pork, cut the pork rind into squares.

Trim the cabbage and boil it till tender in plenty of boiling salted water. Press out all the moisture, chop it fine, and press it again.

Now add the butter, milk, bacon, seasonings, and the eggs well beaten.

81Mix and turn into a buttered fireproof dish, and bake till well browned on the top.

Small pieces of butter dotted about on the surface are an improvement and hasten the browning operation.

Peel the onions and boil them till tender in boiling salted water. Drain and place them in a buttered casserole; pour in the milk mixed with the tapioca, then add the butter, parsley, salt and pepper. Bake in the oven for half an hour. Serve in the casserole.

Peel and wash the parsnips and cut them in two lengthways. Steam them for one hour. Remove them from the fire, put them into a buttered earthenware dish, sprinkle with salt and pepper, pour the melted butter over them, and set in the oven to bake slowly till perfectly tender and brown.

82

Melt the butter in a fireproof dish, then fry the onion in it till a light brown color, sprinkle in the flour, salt and pepper, then stir in the cooked beans and the water or stock.

Bake till thoroughly hot and serve with roast meat.

Wipe and skin the kidneys, then slice them finely, and season with salt and pepper to taste. Peel the onions, scoop out the center portion, and fill with the kidneys. Place them in a casserole, add the gravy, and cook slowly for about two hours. Serve hot.

83Peel the potatoes and boil them in boiling salted water until they are nearly, though not quite, done.

Take up, drain, and cut each potato in halves lengthways; put flat side down on a hot buttered earthenware pan, set into the oven, baste with the melted butter having the onion juice and black pepper in it, till the potatoes are brown and quite tender.

Trim the sprouts and boil them in boiling salted water till they are perfectly tender, drain thoroughly, and let get quite cold.

Mix the cream and salt together, then dip each sprout into it; arrange them in a buttered shallow earthenware dish, sprinkle the cheese over them, and bake in a hot oven for six minutes.

Serve hot.

Select yellow sweet potatoes, peel them, and slice them lengthways. Steam with the butter, salt and pepper, and a little water.

When tender drain off the water. Put the potatoes 84into an earthenware baking dish, pour over the molasses, and bake in a hot oven until the molasses candies over the potatoes.

Butter a fireproof dish, then put in the carrots and then the potatoes on the top. Blend the butter and flour together in a saucepan over the fire, add gradually the milk, cream, cheese, salt and pepper, and stir till it boils.

Pour over the potatoes, sprinkle the browned bread crumbs on the top. Bake in a hot oven for ten minutes.

Wash and trim the cauliflower and boil it in boiling salted water till tender. When done, drain well and shape it neatly. Mix two tablespoonfuls of the 85grated cheese with the white sauce. Butter an au gratin dish and put in it three tablespoonfuls of the sauce. Upon this place the cauliflower, head upward.

Cover with the sauce, which has been nicely seasoned, and sprinkle the surface with fine bread crumbs and the rest of the cheese. Place the butter in pieces here and there on the top, and bake for a quarter of an hour.

Mix the cabbage, potatoes, half of the butter, milk, and the salt and pepper together with a fork.

Put the mixture into a buttered earthenware baking dish, place the rest of the butter on the top, and bake for three-quarters of an hour in a fairly hot oven.

Serve hot, alone or with meat of any kind.

Cut the corn from the cob, rejecting the hull. Put the corn into a deep buttered earthenware dish, add the milk, sugar, salt and pepper, and the eggs well beaten.

Bake in a moderate oven for two hours.

86

Cook all the vegetables, then cut them into dice-shaped pieces. Melt the butter in a casserole, add the onions, and fry them a nice brown color. Stir in the flour and curry powder, add gradually the stock, stir till boiling, then simmer for a quarter of an hour; add the vegetables, season nicely, cover the casserole, and cook slowly for half an hour.

Remove the fat from the top of the vegetables. Place the red peppers cut in strips on the top and serve with the rice.

87Cut the egg-plant in two lengthways and remove a portion of the interior to make room for the stuffing. Melt the butter in an earthenware pan, stir in the shallots, bacon, mushrooms, suet, parsley, seasonings, one tablespoonful of the cheese, and the egg well beaten. Put this stuffing into the egg-plant. Arrange on a buttered au gratin dish, sprinkle with a mixture of bread crumbs and grated cheese. Bake in a moderate oven for three-quarters of an hour.

Serve hot with white sauce.

Cut the corn from the cob, put a layer in a buttered earthenware dish, sprinkle with salt and pepper, and cover with fine bread crumbs. Repeat this until the dish is full, having the crumbs on the top; then dot with butter and fill the dish with milk.

Bake in a moderate oven till ready.

Wash the lentils, then cover with cold water and soak 88overnight. Drain, cover with fresh warm water, and simmer for half an hour. Bring to boiling point. Again drain, again cover with hot water, and simmer until the lentils are tender.

They are ready when they mash easily between the fingers. Melt the butter in a casserole; add the onion and red peppers chopped fine. Stir and cook until the butter is browned. Add the tomatoes, canned or raw, salt and pepper to taste. Drain the lentils and add them. Cook for half an hour without the cover.

Select six large fresh mushrooms from the pound of mushrooms and mince the remainder with the stems. Sauté the latter in the butter for two minutes.

Mix the bread crumbs, cheese, parsley, seasonings, sautéed mushrooms, and stock to moisten. Fill into the large mushroom caps, sprinkle a few bread crumbs over the top, place in a fireproof dish, and bake for a quarter of an hour.

Curried Vegetables

Mushrooms au Gratin

89

Wash the rice and boil it in boiling salted water till tender; drain, and add the butter, salt, pepper, and paprika. Cut the okra in slices and cook it in a small quantity of boiling water. When nearly ready add the tomatoes and the rice.

Serve hot in fireproof dishes.

Peel the onions and put them into a casserole, add the peas, butter, mint, water, parsley, salt, and pepper. Cover and simmer for one hour.

Remove the parsley and serve hot.

Peel and finely slice the potatoes. Put them into 90a basin, add half of the cheese, milk, seasonings, and the egg well beaten.

Rub some au gratin dishes with the clove of garlic and then well butter them; divide the mixture into them; sprinkle the rest of the cheese on the top; dot with the butter, and cook in a moderate oven for forty minutes.

Rub the potatoes through a sieve, add the butter, cheese, yolks of eggs well beaten, salt and pepper.

Make into neat balls, lay them on a buttered fireproof dish, brush over with a little beaten egg, mark with a fork, and bake a nice brown color in the oven; pour over them a little melted butter, and sprinkle with the chopped parsley and paprika.

Serve hot.

Wash the rice. Bring the stock to the boiling point, 91then put in the rice and cook it until it has absorbed all the stock.

Butter a casserole. Peel and slice the tomatoes. Put them in layers with the rice in the dish; dust each layer with a little salt, pepper, curry powder, chopped parsley, and chopped onion. Sprinkle a layer of bread crumbs on the top, and put the butter on the top in small pieces.

Bake in a moderate oven for about forty minutes.

Scrape and wash the roots of the salsify and put it to boil in boiling salted water in which has been squeezed the juice of half a lemon; when tender, drain off the water and cut into half-inch lengths.

Season the sauce with the lemon juice, anchovy extract, salt, and pepper. Toss the salsify in the sauce, turn it into a fireproof dish, put the bread crumbs and the butter on the top, and bake for a quarter of an hour.

92Wash the lettuce, cutting off the stalks at the roots, and put it into an earthenware pan with the onion, parsley, water, salt, and pepper; cook slowly for two hours. By this time the water should have pretty well cooked away, leaving the lettuce fairly dry.

Remove from it the onion and parsley, add the melted butter, and serve hot.

Use peppers of uniform size. Cut a piece off the stem end, and remove the seeds and partitions. Drop them into boiling water and boil for ten minutes.

Mix together the ham, parsley, bread crumbs, tomatoes, onion, butter, salt and pepper, and stuff them into the peppers.

Cover with a few buttered bread crumbs, place in a buttered fireproof dish, pour in a little water or stock, and bake in a moderate oven for three-quarters of an hour.

93Wash and dry the potatoes and bake them in a hot oven. When done, cut off the tops, scoop out the potato, and put it in a bowl, with the butter, cream, and seasonings.

Beat together until smooth, then return the mixture to the shells, sprinkle over with the bread crumbs, put a tiny piece of butter on the top of each, and cover with the tops.

Put into a casserole and bake till hot.

Have the tomatoes of uniform shape and size, wash and dry them, cut a round piece from the stem end of each.

Cut some tender sweet corn from the ears and set to heat with a little cream, salt, Worcestershire sauce, a few drops of onion juice, and a little chopped red pepper.

Scoop out the seeds from the tomatoes. Fill the tomatoes with the corn, lay them on a buttered fireproof dish, and bake until they are tender.

Serve with a little melted butter and lemon juice put over each one.

94

Wash and peel the turnips, soak them in cold salted water for ten minutes. Drain, and cook the turnips in boiling salted water till half cooked.

Drain and cut in slices. Butter a gratin dish; arrange the slices on it in a heap. Heat the sauce, add two tablespoonfuls of the cheese to it; season the turnips with salt and pepper, pour the sauce over, and sprinkle the rest of the grated cheese over the top; put a few pieces of butter here and there, and cook in a hot oven till a light brown color.

SALAD RECIPES — ALLIGATOR PEAR SALAD — AMERICAN SALAD — ARTICHOKE SALAD — ASPARAGUS AND SHRIMP SALAD — CHERRY SALAD — CUCUMBER SALAD — ENDIVE AND GRAPE FRUIT SALAD — FRUIT SALAD — JARDINIÈRE SALAD — LETTUCE AND POTATO SALAD — LETTUCE AND GREEN PEPPER SALAD — LOBSTER SALAD — RED CABBAGE AND CELERY SALAD — STRING BEAN SALAD — SWEETBREAD SALAD — WATERCRESS AND APPLE SALAD

95
“We may pick a thousand salads,
Ere we light on such another herb”

Cut the pears in halves, remove the stones, and scrape the pulp from the skin. Peel the tomatoes, add them to the pear pulp, add the red pepper, and pound them till they are smooth, then drain off the liquid. Add the salt, onion juice, and lemon juice to the mixture.

Mix thoroughly and serve in small earthenware dishes.

96Slice the eggs, mix them with the radishes and cucumber, then add a little oil, vinegar, black pepper, and salt. Put two yolks of eggs into a basin, add the mustard, one teaspoonful of vinegar, seasoning of salt and pepper, and enough olive oil to make it creamy. Add the grated horseradish. Drain the vegetables and divide them into ramequins and pour the dressing over them.

The fireproof dishes should be lined with crisp lettuce leaves.

Wash and scrape the artichokes; boil them in boiling salted water till tender—the water should contain a little lemon juice and butter. Drain and slice them, and while they are hot pour over them a French dressing made of three parts olive oil to one of vinegar, the horseradish, and the necessary salt and pepper.

Divide into ramequins and set away to get very cold. Garnish, when sending to table, with chopped parsley, capers, and peppers.

American Salad

97

Boil the asparagus tips and let them get cold; then put them into a fireproof dish with the shrimps. Put the capers, olives, and French mustard into the mayonnaise dressing, then mix it with the asparagus and shrimps.

Stone the cherries and cut them in halves; then mix them with the almonds and mayonnaise dressing. If mayonnaise is not desired, use a dressing made of four tablespoonfuls of olive oil, one tablespoonful of lemon juice, one teaspoonful of sherry wine, and seasoning of salt, pepper, and grated nutmeg.

Serve in cocottes lined with crisp lettuce leaves.

98Peel two of the cucumbers and cut them in two lengthways. Then scrape out all the seeds. Put the pieces of cucumber into ice water containing the lemon juice.

Chop the third cucumber with the red pepper, and season this mixture with the salt, pepper, oil, vinegar, and onion juice.

Set the cucumbers on ice to get very cold. Cut each half in two lengthways in serving.

This salad looks dainty on small earthenware dishes.

Wash and dry the endive and mix it with the carpels of the grape fruit. Color some French dressing well with paprika, and pour it over the salad at the moment of serving.

Mix well and serve on leaves of romaine, or simply in ramequins without the romaine.

Mix the apples with the pulp of the grape fruit, add the bananas, and mix with the French dressing.

99Serve on lettuce leaves in cocottes and garnish with peeled and seeded grapes.

Put the turnips, carrots, potatoes, and peas into a casserole with the butter. Cover them with the chicken stock, and cook until they are quite tender; then drain.

Mix the oil and vinegar and stir them into the vegetables. Set away in a cool place for one hour. Divide into small earthenware dishes and cover with the mayonnaise dressing.

Shred the lettuce till very fine and keep it in a cool place. Peel and cut raw potatoes into dice-shaped pieces and cook in boiling salted water with the onions.

Take out when done, remove the onions, pour over the potatoes while they are still hot a dressing of oil, vinegar, salt and pepper, and set them to cool.

100Arrange the crisp lettuce leaves on an oval earthenware dish and put the potatoes in the center. Chopped parsley and thin slices of cold hard cooked eggs may be added to this salad as a garnish, or sliced gherkins and capers may be used.

Shred the lettuce, put it into an earthenware bowl, sprinkle over the chopped green peppers and chopped chives, and dress with vinegar, oil and salt, and a dash of red pepper.

Wash and dry the lettuces and the watercress. Cut the lettuce and put it into a dainty earthenware dish; then put in a layer of the watercress, a layer of the lobster sprinkled with pepper, and a layer of the eggs cut in slices.

Cover with mayonnaise dressing and ornament with slices of tomato and hard cooked egg alternately.

If preferred, sardines may replace the lobster.

101

Chop the tenderest leaves of a red cabbage very fine. Mix it with the celery and moisten with lemon juice and oil, and season with salt and pepper. Add the onion juice.

Allow to remain in a cool place for half an hour. Divide into dainty casseroles and cover with mayonnaise dressing.

Cut the beans into inch lengths and boil till tender in boiling salted water. Drain, and while they are hot pour over them the vinegar, onion juice, salt, and pepper. Let get perfectly cold; just before serving mix the olive oil with them.

Serve in white china ramequins.

102Place the sweetbreads in scalding water, salted, for fifteen minutes; then put into cold water to whiten and cool thoroughly. Boil for a quarter of an hour and remove all veins and skin. Set on ice, and when ready to use cut in small pieces and mix with the celery; put on lettuce leaves, sprinkle the lemon juice over, and cover with mayonnaise.

Scatter the capers over the mayonnaise.

Wash and dry the cress, having it perfectly fresh and crisp, and arrange it lightly in a dainty earthenware dish. Put the apples on the top of the cress. Make a dressing of the vinegar, oil, salt, pepper, and sugar. Pour over the watercress and apples, serve immediately.

PUDDING RECIPES — APPLE PUDDING — APPLE SOUFFLE — ARROWROOT PUDDING — BAKED APPLES — BAKED QUINCES — BANANAS À LA PATRICIA — BARLEY CUSTARD — BREAD PUDDING — BROWN BETTY — CHESTNUT MOLD — CHERRY PUDDING — CHOCOLATE CREAM PIE — COCOANUT PIE — COCOANUT PUDDING — CREAM OF RICE PUDDING — DATE PUDDING — DRIED APRICOTS — CURRANT BATTER PUDDING — FARINA PUDDING — FIG PUDDING — FRENCH PUDDING — FRUIT PUDDING — GINGER PUDDING — GREEN-GAGE PUFFS — MONTE CARLO CHERRIES — ORANGE MERINGUE PUDDING — PARISIAN PEARS — PEACH SOUFFLÉ — PEAR DAINTY — PLUM PUDDING — PRUNE AND APPLE TART — PRUNE PUDDING — PUMPKIN PIE — RHUBARB MERINGUE — RICE PUDDING — STEWED APRICOTS WITH CUSTARD — STRAWBERRY BATTER PUDDING — STRAWBERRY CUSTARDS — VANILLA CUSTARD — VERMICELLI PUDDING — WALNUT PUDDING

103
“Who riseth from a feast with that keen appetite that he sits down”

Peel and core the apples; put into each apple two cloves and as much mince meat as it will hold. Place the apples, without touching each other, in a buttered fireproof dish; add the remaining sugar, the grated rind and strained juice of the lemon, and the water.

Bake in the oven, covering the casserole with its lid. Look at them frequently, and as soon as they are tender place them in dainty ramequins.

Stir into the liquor in the casserole the cornstarch dissolved in a little cold water; boil for ten minutes, stirring all the time; add the red coloring and strain it over the apples.

When quite cold garnish the tops of the apples with the marmalade.

104

Peel and core some apples and stew till tender, having three pints of sauce. Rub the apples through a sieve, add the butter, sugar, nutmeg extract, rum, and the yolks of eggs well beaten. When the mixture is cool, add the whites of eggs stiffly beaten.

Butter an earthenware dish, turn the apple mixture into it, sprinkle with the crushed macaroons, and set in the oven to bake for half an hour. Serve hot with the whipped cream sweetened and flavored with the vanilla extract.

Mix the arrowroot to a smooth paste with three tablespoonfuls of the milk in a saucepan; boil the rest of the milk and pour it on to the arrowroot. Stir well and boil for five minutes.

Baked Apples

105Add the yolks of eggs, sugar, and rose extract mixed together. Beat the whites of eggs to a stiff froth and stir them lightly into the mixture with the currants.

Pour into a buttered earthenware pudding dish, and bake in a moderate oven for twenty minutes.

Dredge the top with sugar and serve quickly.

Core the apples and place them on a fireproof baking dish. Mix the sugar, water, and lemon juice together, then pour them over the apples.

Bake until tender but not broken; fill the centers with the marmalade. Beat up the cream, add one teaspoonful of sugar to it, press it on to the top of the apples, using a forcing bag and tube.

Decorate with the chopped nuts.

Pare and core the quinces, place them in a deep buttered earthenware dish, and pour over them one 106cupful of the water. Cover and bake in the oven until they soften a little.

Beat the butter and sugar together, spread them over the quinces, and add the rest of the water.

Bake until they are very soft. They should be basted often with the liquid in the dish.

These quinces are very good if served hot with ice cream. They are also good if served cold with whipped and sweetened cream.

Mix the sugar and salt together; cut the bananas into halves, lengthways and crossways, and put a layer in an earthenware dish; sprinkle over half of the sugar, add two teaspoonfuls of the lemon juice and one tablespoonful of the melted butter, then another layer of the bananas, with the remainder of the sugar, lemon juice, butter, and water.

Bake in a hot oven for fifteen minutes.

Beat up the whites of the eggs, then gradually beat into them three tablespoonfuls of sugar and a little lemon juice.

Put them on the top of the bananas and color slightly in the oven.

107

Put the barley and the sugar into a saucepan, add the butter, salt, and milk; mix thoroughly and stir it over the fire till it boils; then add the eggs well beaten, and the nutmeg extract.

Pour into a buttered fireproof dish and bake for a quarter of an hour in a moderate oven.

Put the sugar and lemon juice into a saucepan and boil to a caramel, then when cool pour in the milk and stand the mixture at the side of the stove until the sugar is dissolved, but do not let it boil; fry the bread crumbs in the butter until a golden brown, then pour on them the prepared milk, and beat into them the yolks of eggs, the orange extract, and the whites of eggs stiffly beaten.

108Pour into a buttered fireproof dish and bake in a moderate oven for half an hour.

Serve with hot milk.

Stew the apples with one tablespoonful of the sugar and one tablespoonful of water till tender, then rub through a sieve. Chop the suet fine, mix it with the bread crumbs, grated nutmeg, and the rest of the sugar.

Grease a fireproof dish, put half of this mixture at the bottom, then put in a layer of the stewed apples, then the rest of the mixture; dot with the butter.

Bake for half an hour in a moderate oven.

Shell the chestnuts, boil and press through a sieve. Scald the milk in a fireproof dish, add the sugar, and 109the yolks of eggs, and cook until it thickens, stirring all the time. Then add the gelatine, boiling water, chestnut purée, sherry wine, and mix thoroughly.

Pour into dainty casseroles, chill, and serve garnished with the whipped cream.

Line a buttered earthenware dish thickly with fresh or preserved cherries. Beat the butter and sugar till creamy, then beat in the yolks of the eggs, then add the grated rind of half a lemon, the flour, and the whites of the eggs stiffly beaten.

Cover with a buttered paper and steam steadily for two hours. Serve with whipped and sweetened cream.

Bake a pie crust in a fireproof pie-plate. Grate the chocolate into a casserole, stir in the sugar, cornstarch, yolks of eggs, salt, and milk. Cook till thick, 110stirring constantly; then add the extracts. Pour into the prepared crust, cover with a meringue made by beating up the whites of the eggs to a stiff froth and adding two heaping tablespoonfuls of sugar and half a teaspoonful of vanilla extract to them.

Set in the oven to brown.

Line a fireproof dish with pastry. Mix the cornstarch and the sugar together, add the eggs well beaten, the milk, butter, cocoanut, salt, almond extract, and the grated rind and the strained juice of the lemon. Pour into the prepared dish and bake in a hot oven till firm.

Beat up the eggs and add the other ingredients to 111them. Turn into a buttered fireproof dish and bake in a moderate oven for half an hour.

Mix the hot milk, sugar, and lemon rind together, then bring slowly to the boiling point; stir in the gelatine and mix until dissolved. Stir in the rice flour mixed with the cold milk. Stir over the fire till it simmers for ten minutes.

Cool slightly and add the cream and the vanilla extract. Pour into a wet earthenware jelly mould. Turn out when set and serve with stewed fruit.

Wash the rice well, and put it into a casserole with 112the milk. Let it cook slowly, with the lid on, until all the milk is absorbed by the rice. Now add the chopped dates, chopped peel, chopped suet, sugar, and nutmeg, mix well, and add the eggs well beaten.

Pour into a buttered earthenware dish, cover with the lid, and steam steadily for one and a half hours.

Separate the fruit so that each piece will be single, then wash several times in lukewarm water. Pour the water off; put the rinsed fruit into a casserole; cover well with cold water, and let stand for at least twelve hours, keeping the pan covered all the time with the lid.

After the fruit has been thoroughly soaked and has regained its natural size, pour off this water saturated with fruit juice into another fireproof dish, add sugar according to taste (apricots will require a considerable quantity of sugar, peaches and apples less, prunes very little or none, and pears none at all), and cook from twenty to twenty-five minutes until you get a rich fruit syrup. Pour this boiling hot syrup over the soaked fruit. Put the casserole on back of the stove and let the fruit simmer very slowly for twenty to forty minutes, according to the quality of it. Now remove the casserole from the stove, keep the lid on the dish, and let it cool.

French Pudding

113If cooked properly, the fruit when served must be clear, the syrup should be rich and clear, and each piece of fruit should look as if fresh fruit had been stewed.

The flavor of all the varieties of fruit is greatly improved by adding some lemon or orange peel, but especially is this true of pears and prunes.

Beat up the eggs, sift in the flour and the salt, add the milk, and beat for five minutes; then add the baking powder and the vanilla extract.

Pour into a well-greased casserole, sprinkle the currants over the top, and bake in a moderate oven for one hour.

Serve with golden syrup.

Boil the milk in a fireproof dish, add the salt, and 114sugar, and stir in the farina; cook, stirring frequently, for one hour.

Cool and add the eggs well beaten, the grated nutmeg, and the Sultana raisins. Mix thoroughly and bake in a moderate oven for half an hour.

Wash the figs, cut them into small pieces, then put them into a buttered casserole. Put the cornstarch into a saucepan and moisten it with half a cupful of the milk. Bring the rest of the milk to the boiling point, pour it over the cornstarch, and stir till it boils for ten minutes. Add the sugar, lemon extract, and the eggs well beaten.

Pour over the figs and bake in a moderate oven for half an hour. Serve with milk or cream.

115Butter a casserole and line it with the pastry, wetting the edges to keep it in place; put a layer of apricot jam at the bottom, then a thick layer of lady fingers which have been dipped in fruit juice.

Mix the flour and sugar in a saucepan, stir in the cold milk, add the butter and the boiling milk; stir over the fire till it thickens; let it cool a little, then add the lemon rind and the eggs well beaten. Bake in a moderate oven for half an hour.

Sweeten the whipped cream and put it on the top of the pudding through a forcing bag and tube.

Decorate with the chopped nuts.

Stew the fruit, with sufficient sugar to sweeten, in a casserole. Mix the cornstarch to a smooth consistency with a little of the milk. Bring the rest of the milk to the boil, stir into it the mixed cornstarch, add the butter, salt, extracts, and two heaping tablespoonfuls of sugar. Boil for a quarter of an hour, 116stirring all the time, remove from the fire, and add the eggs well beaten.

Pour the hot mixture over the stewed fruit, then brown in a moderate oven. This makes a delicious covering.

Chop the ginger and the suet and put them into a basin; then add the eggs well beaten and all the other ingredients. Mix together thoroughly, pour into a well-buttered casserole, cover with the lid or a buttered paper, and steam for two and a half hours.

Serve with ginger sauce.

The sauce may be made as follows: Beat up the whites of two eggs to a stiff froth, add half a cupful of whipped cream, one tablespoonful of finely chopped ginger, and enough of the syrup to give it a strong flavor.

117

Sift the flour into a basin with the baking powder and the salt, beat up the egg, and add a little milk to it, then add them gradually with the lemon extract to the dry ingredients, making a stiff batter. Put half a tablespoonful of this batter into buttered earthenware cups, then put in some stewed green-gages; put a tablespoonful of the batter on the top and cover with a buttered paper. Steam steadily for twenty minutes.

These puffs may be baked in the oven. Any kind of stewed or fresh fruit may be used.

Stone the cherries, put them into a saucepan with the sugar and the water. Let them boil gently for ten minutes. Blend the arrowroot with two tablespoonfuls of cold water and stir it among the cherries.

Divide the cherries into small casseroles, pour a liqueur-glassful of Kirsch on the top of each, and set alight.

Send to the table burning.

118

Bring the milk and the butter to boiling point, then pour them over the bread crumbs; mix in the sugar and the yolks of the eggs; set aside till cold, then mix in the grated rind and the pulp of the oranges, mix all thoroughly together, and pour into a buttered earthenware pudding dish; bake in a moderate oven until set.

Beat up the whites of the eggs till stiff, then gradually beat into them three tablespoonfuls of sugar. Decorate the top of the pudding with this meringue, and return to the oven to brown.

Peel the pears and stew them in a little sugar syrup flavored with vanilla. Take them out when tender, cut them in halves, and remove the centers.

Mix the macaroon crumbs with the cream and the sherry wine, and divide them into the pear cavities. Cook the rice in milk till tender and flavor it with a little vanilla extract. Line some flange ramequins 119with it. Put the pear halves together and mount them, pyramid shape, on the rice.

Crown each pear with a ring of angelica, and in the center of each ring put a candied violet.

Peel the peaches, put them into a casserole with the sugar and the water; cook till tender; then rub through a sieve.

Blend the butter and flour in a saucepan over the fire, add the milk gradually, and stir over the fire till it boils; then add the peach purée and boil again for three minutes.

Remove the saucepan from the fire; add the yolks of eggs one by one; then the whites of eggs beaten up stiffly.

Put into a buttered earthenware dish and bake for half an hour.

It may be steamed for three-quarters of an hour.

120Mix the cornstarch to a smooth cream with a little of the milk. Bring the rest of the milk to the boil in a fireproof dish, remove from the fire, and stir in the mixed cornstarch.

Beat up the yolks of the eggs with three tablespoonfuls of the sugar, and stir well into the cornstarch. Cook the whole for a quarter of an hour, stirring all the time.

Then pour the whole into a buttered casserole, and bake in a moderate oven till firm. Pour over it the pears and add the rose extract.

Beat up the whites of the eggs to a stiff froth, add the remaining sugar to them.

Spread this meringue over the top of the pears, and return to the oven to brown.

121Beat up the eggs, add the strained juice of the lemon and all the other ingredients, turn into a well-buttered casserole, cover, and steam steadily for five hours.

Serve with hard sauce.

Wash and stone the prunes; peel, core, and slice the apples. Put them into a casserole, sprinkle in the sugar and the grated rind of the lemon.

Cover neatly with pastry, brush over the top with beaten egg, and bake in a hot oven for about three-quarters of an hour.

Sprinkle over with sugar and serve hot or cold.

Wash the prunes and stew them gently with sufficient water to cover, adding also the sugar, cinnamon, lemon rind, and strained juice. When tender, remove the cinnamon and lemon rind; stone the prunes and rub them through a sieve. Crack half of the 122stones and chop the kernels, add them to the prune pulp, and allow to cool a little.

Clean the currants and soak them in the wine. Mix them with the cornstarch and add them to the prune mixture, with the yolks of eggs and the whites stiffly beaten. Pour into a buttered earthenware dish, dredge with sugar, and bake for half an hour in a fairly hot oven. Serve hot.

Line an earthenware pie-plate with pastry. Moisten the cornstarch with three tablespoonfuls of the cream. Bring the rest of the cream to boiling point, stir in the cornstarch, and continue stirring until thickened. Remove from the fire, add the eggs well beaten and all the other ingredients. Turn into the prepared pie-plate and bake in a moderate oven for about one hour.

123Wash the rhubarb and cut it into inch lengths; stew it with the sugar till tender; strain the juice into a basin, and rub the fruit through a sieve.

Reduce the juice to half a cupful, mix it with the fruit purée, add the yolks of the eggs well beaten and the grated rind of the lemon. Turn into a buttered fireproof dish and bake for half an hour.

Beat up the whites of the eggs to a stiff froth, then beat into them two tablespoonfuls of sugar; spread over the pudding, dust over with sugar, and return to the oven for ten minutes to set the meringue.

Wash the rice and soak it in one quart of the milk for one hour. Add the rest of the milk, the sugar, salt, butter, nutmeg, and rose extract. Turn into a buttered earthenware dish and bake slowly for two hours.

Peel the apricots and cut them into halves, removing 124the stones. Put them into a casserole with two tablespoonfuls of the sugar and the water. Simmer till tender.

Put the sponge cake into an earthenware dish, lay the apricots on them. Beat up the eggs with the rest of the sugar, add the cream to them, then pour them into a double boiler. Stir over the fire till quite smooth, then add the rum.

Pour this over the apricots and serve hot.

Add the milk gradually to the flour, add the eggs well beaten, salt, baking powder, and butter. Dredge the strawberries with flour, stir them into the batter, add the strawberry extract, and turn into a buttered earthenware dish. Cover and steam for three hours.

Serve with hard sauce.

125Remove the green stalks from the strawberries, place the berries in a basin, beat until quite liquid, then add the yolks of the eggs well beaten, sugar, strained lemon juice, and strawberry extract.

Pour the mixture into a fireproof dish, stand it in a saucepan of boiling water, and stir it over the fire till it thickens: it must not boil. Allow to get cold then add the stiffly beaten whites of the eggs, stir lightly till all is well mixed.

Pour into earthenware custard cups, and serve cold decorated with a ripe strawberry on the top of each custard.

Beat the eggs and the sugar together, then add the milk and the vanilla extract. Divide the mixture into buttered earthenware custard cups, cover with buttered papers, and steam gently for half an hour.

126Crush the vermicelli in the hand till it is in quite short pieces. Put it into the boiling milk, then add the butter, and stir over the fire till it becomes thick; this will take a quarter of an hour. Remove from the fire, add the sugar, almonds, grated rind of lemon, nutmeg, and the yolks of the eggs, stir all to mix thoroughly, then add the stiffly beaten whites and stir them in gently. Pour into a well-buttered earthenware dish, cover with the lid or a buttered paper, and steam for one hour. Serve with sweet sauce.

The pudding can be baked in a moderate oven till it is nicely browned. Serve with cream.

Blanch the walnuts, then chop them finely, and mix with the bread crumbs; put them into a fireproof dish with the milk, and allow to boil up; then simmer for ten minutes.

Remove from the fire, and when cool stir in the yolks of the eggs one by one, add the salt, extracts, and the sugar; mix thoroughly. Beat up the whites to a stiff froth, and fold them in gently.

Bake for half an hour in a moderate oven.

INVALID RECIPES — APPLE PURÉE — BAKED MILK — BARLEY GRUEL — BEEF TEA EN CASSEROLE — CALF’S SWEETBREADS — CHICKEN PANADE — COLD LEMON PUDDING — FRIAR’S OMELET — INVALID PUDDING — JELLIED FISH — MILK SOUP — MULLED MILK — OYSTER SOUP — RASPBERRY SOUFFLÉ — SAGO GRUEL — SAGO JELLY — SAVORY BEEF JELLY — SAVORY CUSTARD — TAPIOCA CREAMS — TRIPE FRICASSÉE

127
“Eat in measure and defy the doctor”

Peel, core, and slice the apples; put them into a casserole, with the butter, sugar, lemon rind, bay leaf, and orange flower water.

Put the cover on the casserole and cook slowly to a pulp; rub through a sieve, and with it about three parts fill some small casseroles.

Beat up the eggs, then add two tablespoonfuls of sugar to them.

Decorate the purée with this meringue and serve hot.

Baked milk is often recommended as a dish for 128invalids. Put the milk into an earthenware jar, cover it closely, and allow it to bake very slowly for several hours in a moderately hot oven.

It should be thick and of a creamy consistency.

Serve with fresh or stewed fruit.

Wash the barley thoroughly; put it into a casserole with the water and the lemon rind and simmer until reduced to half the quantity; strain and add the sugar, reheat in the casserole, and add the wine.

Cut the beef into pieces, then shred it with a sharp knife, keeping back the fat and sinews; put the shredded meat into a casserole with a pinch of salt and the cold water; cover and allow it to stand in a cool place for two hours; then set it in the oven for two hours.

Remove the fat and serve hot.

129

Wash the sweetbreads and soak them in cold water for one hour. Drain them and put them into a saucepan, cover with cold water, and bring to the boil. Lift them into another saucepan, cover with the milk, let them simmer for twenty minutes. Trim them and remove all the fat and gristle.

Warm the sauce in a casserole, season it nicely, put in the sweetbreads cut in slices, and cook slowly until they are tender.

Sprinkle the chopped parsley on the top and serve hot.

Cut the chicken into small pieces and shred it finely; put this into an earthenware dish or jar with as much water as will cover it, add a pinch of salt, and cover with paper; stand the jar in a pan of boiling water, allowing the water to come within an inch of the top; cook in this way for two hours; strain the liquid from the chicken, pound it thoroughly and rub it through a sieve, using the liquid to help it through; 130reheat, add the cream, and add a little more seasoning if required.

Grate the lemon into a fireproof dish, add the water, and bring to boiling point. Mix the arrowroot with the sugar and strained lemon juice, then pour into the boiling water and stir over the fire till thick.

Beat up the whites of eggs and stir them in lightly.

Serve cold in a dainty casserole.

Peel, core, and slice the apples into a saucepan, add the sugar, butter, and cinnamon. Cook till tender and rub through a sieve. Add the bread crumbs, yolks of the eggs, and the whites of the eggs stiffly beaten.

Turn into a buttered fireproof dish, dredge the top with sugar, bake in a moderate oven for twenty minutes.

Serve hot.

131

Put the milk, butter, sugar, and grated nutmeg into a saucepan and bring to boiling point. Mix the rice flour with the cream and stir into the boiling milk.

Allow to cool for a minute, then add the whites of eggs stiffly beaten.

Pour into a buttered fireproof dish and bake quickly.

Skin and fillet the flounder. Season the fillets with salt and pepper, roll them up tightly, lay in a small fireproof dish, sprinkle the chopped parsley over them, add the lemon juice and the gelatine mixed with the water.

Bake for half an hour in a moderate oven.

Serve cold garnished with parsley.

132

Chop the celery and put it into an earthenware pan, add the bread crumbs and the milk; allow it to simmer for a quarter of an hour, then strain it.

Beat up the egg and add it to the soup; reheat it but do not allow it to boil again.

Season nicely with salt, pepper, and nutmeg.

Put the milk and cinnamon stick into a fireproof pan, bring to boiling point, and boil for four minutes.

Mix the yolks of the eggs, sugar, and three tablespoonfuls of cold milk together; strain the hot milk and add it to the eggs, then stir it over the fire until it begins to thicken—it must not boil; pour it several times from one earthenware pitcher to another.

133Strain the liquor from the oysters, rinse them, and cut them into four pieces. Melt the butter, stir in the flour, add the milk, oyster liquor, seasonings, and cream, bring to boiling point and pour over the oysters in petites marmites.

Serve with toast points.

Put the raspberries into a saucepan with the sugar and the water; stir over the fire with a wooden spoon till the fruit is tender, then rub through a sieve; return to the pan, add the butter, flour, and cream; stir until it boils, remove from the fire, add the yolks of eggs and the whites stiffly beaten.

Turn into a buttered earthenware dish and bake in a moderate oven for twenty minutes.

Serve at once.

134Put the sago and water into a casserole, add the salt, and let it stand for two hours to soften; then boil it, stirring constantly, until it is thick, add the wine, sugar, strained lemon juice, ginger, and nutmeg.

This is an excellent gruel for invalids.

Wash the sago, put it into a casserole with the water and let it simmer for three hours; as it boils add the maple syrup.

Divide it into small casseroles. Beat up the cream with the whites of eggs stiffly beaten, and decorate the jelly with them.

Scrape the beef with a sharp knife, and remove any fat and skin; put it into an earthenware dish with the cold water and a pinch of salt. Tie the seasonings 135and the vegetables in a small piece of muslin and add them to the beef; cover tightly and cook slowly in a moderate oven for three hours.

Remove the lid two or three times during the cooking, and stir the contents of the jar. When cooked, strain and allow the liquid to cool, when the fat should be removed.

Dissolve the gelatine in the boiling water and add it to the jelly. Divide it into dainty stoneware dishes.

Beat up the egg, add to it the beef tea and a pinch of salt; pour into a buttered earthenware custard cup, cover with a buttered paper, and steam until set.

Soak the tapioca in the milk for one hour, then stir over the fire till the tapioca is quite clear, beat up the yolks with the sugar, add to the mixture with the extract, and stir until well mixed. Add the cream.

136Remove from the fire and divide into dainty earthenware dishes.

Serve with a little red currant jelly on the top of each.

Prepare the raw tripe by thoroughly scraping and scalding after it has been procured cleansed; then cut it in small pieces, and cover it with cold water; let it boil for a quarter of an hour, throw away the water, and wash the tripe once more. Then put it in a casserole covered with cold water; let it boil, then allow it to simmer for four and a half hours; add the onion, and allow it to cook for a quarter of an hour longer.

Take out the onion then and chop it up finely. Drain all the water from the tripe, and replace it with the milk; add the chopped onion, and let it simmer for ten minutes. Now stir in the cornstarch moistened with a little cold milk, add the seasonings, and stir till it boils; allow to cook for five minutes, stirring all the time. Remove it from the fire, and add the yolk of egg; mix thoroughly, and serve hot.

CHEESE RECIPES — BAKED CHEESE — CHEESE AND BREAD — CHEESE CREAMS — CHEESE AND RICE — CHEESE WITH NOODLES, SPAGHETTI, OR MACARONI — CHEESE APPETIZER — CHEESE SALAD — CHEESE SANDWICHES — CHEESE TARTLETS — CHEESE AND POTATOES — CHEESE AND CORN — CHEESE FONDUE — CHEESE DAINTIES — CHEESE CUSTARDS — CHEESE AND MACARONI — CHEESE PUDDING — CHEESE SOUFFLÉS — CHEESE AND TOMATOES — CHEESE CAKE — SCALLOPED CHEESE — WELSH RAREBIT

137
“Cheese, it is a peevish elf, it digests all things but itself”

Melt the butter, stir in the flour, add the milk, salt and pepper. When it comes to boiling point remove from the fire, then add the yolks of the eggs, the cheese, and the whites of the eggs beaten to a stiff froth.

Pour into a well-buttered fireproof dish, and bake until brown.

Serve hot.

138Scald the milk and butter together; remove from the stove, and add the cheese, bread crumbs, and seasonings. Beat up the eggs and add them lightly.

Pour into a buttered fireproof dish and bake for half an hour.

Serve at once.

Beat up the cream till stiff and stir into it the cheese; add the aspic jelly and the seasonings. Divide into china ramequins; when set, sprinkle over with a little chopped parsley.

Serve very cold.

Blend the butter and flour together in a saucepan over the fire; then gradually add the milk, stirring 139constantly, and cook for five minutes. Remove from the fire and season nicely with salt and pepper.

Put the rice into a buttered fireproof dish, then sprinkle in the cheese and pour in the sauce, sprinkle a few bread crumbs on the top, then a little grated cheese, and bake in a hot oven for twenty minutes.

Boil the noodles in plenty of boiling salted water for twenty minutes, then drain, add the butter, cheese, salt, and paprika.

Stir over the fire in a fireproof dish till the cheese and butter are melted. Serve hot.

Cut the cheese into small pieces, then melt it in a fireproof dish, add the butter, seasonings, and tomato soup. When well mixed, add the eggs well beaten.

Stir until it begins to thicken, and serve at once on buttered crackers.

140

Chop the cheese and mix it with the chicken and olives. Rub soft the yolks of the eggs, add the mustard, the vinegar, the oil, and seasonings to taste.

Pour the sauce over the salad in ramequins and garnish with the whites of the eggs cut into small pieces.

Cook all the ingredients over the fire in a casserole for five minutes. Spread on the bread and toast them.

Serve hot.

141Roll the pastry out thinly, and line some small thin casserole dishes with it. Blend the butter and flour together in a saucepan over the fire, add the milk, stir till it boils and thickens; then remove the pan from the fire.

Add the yolks of the eggs one by one, mixing each one thoroughly; add the cheese, the seasonings, and the whites of eggs stiffly beaten. Divide into the prepared dishes and bake in the oven for fifteen minutes.

Serve at once.

Beat up the yolks of eggs, melt the butter and add it to them, with the parsley, potatoes, cheese, pickles, and seasonings.

Turn into a buttered fireproof dish, brush over with the whites stiffly beaten, mark with a fork or knife, and bake in a hot oven till brown.

142Roll the crackers, add the egg well beaten, butter, cheese, seasonings, milk, and corn. Mix well and turn into a buttered fireproof dish.

Bake for thirty minutes in a hot oven.

Melt the butter in a fireproof dish, add the milk, bread crumbs, cheese, mustard, and seasonings.

Stir constantly for five minutes, and then add the eggs well beaten.

Serve hot.

Bring the milk to boiling point, pour it over the eggs well beaten, add the cheese, salt, pepper, and red pepper; pour into some buttered cocottes or ramequins.

Stand the cases in a pan, pour in some hot water; place in the oven and cook till set.

Garnish with parsley and serve hot.

143

Mix the eggs and milk in a saucepan over the fire, stir them till they thicken slightly, remove from the fire, and add the cheese, salt, and pepper.

Divide into small china ramequin cases and bake until brown.

Serve with a small sprig of parsley in the center of each.

Break up the macaroni into short pieces, put it into a saucepan of boiling salted water, add one teaspoonful of butter, and boil quickly for half an hour. Put the stock, bay leaf, onion, and milk into a saucepan and bring to boiling point. Blend the butter and flour together in a saucepan over the fire; add the stock strained; stir till it boils, put in the macaroni and the grated cheese; mix well and season with the salt and pepper.

144Butter a gratin dish, sprinkle it over with bread crumbs and grated cheese, pour in the mixture, sprinkle over with some more bread crumbs and grated cheese, put a few pieces of butter here and there on the top, and bake in a moderate oven for a quarter of an hour.

Serve hot in the dish in which it was cooked.

Put the cheese into a bowl, add the flour, salt and pepper, bread crumbs, milk, butter, the yolks of the eggs and the whites well beaten.

Mix gently, pour into a buttered earthenware dish, and bake for a quarter of an hour in a moderate oven.

Serve hot.

Melt the butter, stir in the flour, add the milk, and stir till it cooks for three minutes; remove from the fire, add the yolks of eggs well beaten, the cheese, 145seasonings, and the whites stiffly beaten; divide into buttered ramequins, and bake for ten minutes.

Serve quickly.

Skin the tomatoes and rub them through a sieve, add the cheese, salt, paprika, and eggs well beaten.

Melt the butter in an earthenware dish, pour in the mixture, and bake in a moderate oven for ten minutes.

Serve immediately.

Rub half a cupful of the butter into the flour, add half a cupful of the sugar, baking powder, egg well beaten, milk, and strained juice of lemon.

Line a buttered baking earthenware dish with this paste. Mix the cheese smoothly with the rest of the sugar and butter. Spread this filling into the prepared casserole.

Sprinkle the currants on the top and bake in a hot oven for half an hour.

146

Remove the crusts from the bread after it has been spread with the butter. Place the bread in a fireproof dish, then sprinkle in the cheese. Beat up the eggs, add the milk and seasonings; pour them over the bread and cheese.

Allow to remain for half an hour.

Bake in a hot oven for twenty minutes.

Melt the butter in a casserole, add the seasonings, and the cheese. When melted, add the milk, cream or ale; stir vigorously till smooth, add the egg well beaten quickly and pour over the buttered toast or crackers.

EGG RECIPES — CURRIED EGGS — EGGS IN COCOTTES — EGG PUDDING — EGG TARTLETS — EGGS IN TOMATOES — EGGS WITH SPINACH — EGG SOUP — EGG AND MUSHROOM RAGOUT — EGGS IN RAMEQUINS — EGGS WITH CREAM — EGGS WITH MACARONI — EGG AND POTATO PIE — EGGS AU GRATIN — EGGS AND BACON — GOLDEN EGGS — SCOTCH WOODCOCK — SCRAMBLED EGGS WITH MUSHROOMS — SHRIMP EGGS — SOUFFLÉ OMELET — SWISS EGGS — VENETIAN EGGS

147
“What, all my pretty chickens”

Chop the onion and fry it for a few minutes in the butter, add the flour, curry powder, salt, lemon juice, and water; allow to cook slowly for fifteen minutes in a casserole.

Add four of the eggs cut in quarters, and garnish with the other two eggs.

Serve in the casserole.

Break the eggs into a bowl, add the onion juice, salt, and pepper. Beat only until thoroughly blended, then add gradually the milk. Divide equally into six 148well-buttered cocottes or soufflé cases. Stand them in a pan half filled with hot water and bake in a moderate oven for twenty minutes, or until firm to the touch.

Serve with bread sauce.

Mix the sugar and the flour with the cold milk, stir them into the boiling milk, and cook until thick and very smooth; remove from the fire and add the butter. Beat in the yolks of the eggs, the extract, and mix in gently the whites of the eggs stiffly beaten. Turn into a buttered fireproof dish and bake for about thirty-five minutes. Serve hot with cream sauce.

To make the sauce: Beat half a cupful of butter with one cupful of powdered sugar, then add two tablespoonfuls of cream and half a teaspoonful of vanilla extract.

149Chop the ham finely, put it into a basin, add the white bread crumbs, the milk, and seasoning of salt, pepper, and nutmeg. Butter some ramequins, sprinkle them with the browned bread crumbs, and line them neatly with the ham paste. Break an egg into each, put one or two small pieces of butter on the top, sprinkle over with a little pepper, and bake for twelve minutes.

Serve hot.

Wipe each tomato and cut a round piece from the stalk end. Remove enough pulp to leave room for one egg dropped carefully into each, first dusting the inside of the tomatoes with salt, pepper, and paprika.

Put a small piece of butter on the top of each egg; place the tomatoes in small well-buttered fireproof dishes and bake until the whites of eggs are lightly set.

Sprinkle with salt, pepper, and parsley.

Serve hot.

150Wash the spinach carefully to remove all dirt and grit, then put it into a saucepan, put on the cover, and cook for ten minutes. Add the butter, salt, and pepper to taste; allow it to cook slowly for one hour in its own juices.

Divide it into buttered ramequins, making it into neat little nests. Drop an egg into each of these nests, and bake for eight minutes in a moderately heated oven.

The whites of the eggs should harden, but the yolks should be soft.

Serve very hot.

Chop the onion and fry it for a few minutes in the butter, stir in the flour, cook a minute, then add the water, bring to boiling point, and season with parsley, salt, and pepper.

Beat up the yolks of the eggs, add them off the fire, stirring till all is mixed.

Have the toast points in petites marmites, pour in the soup, and serve as quickly as possible.

151

Peel the mushrooms and fry them for a minute in the hot butter in a fireproof dish, add the flour, stock, salt, and pepper. Boil for three minutes, add two of the eggs cut lengthways.

Garnish with the other egg and the parsley.

Peel the mushrooms and cut them into small pieces; cook them in the three tablespoonfuls of butter till the butter is absorbed, then add the white sauce and allow to simmer for a quarter of an hour. Add the ham and the cooked eggs, cut in slices; season nicely, and turn into well-buttered ramequins, cover with some bread crumbs mixed with the melted butter, and heat thoroughly in the oven.

Serve hot.

152

Spread the butter on the bottom of a shallow fireproof dish, pour in the cream, sprinkle in a little salt and pepper, break the eggs carefully into the dish; partly cook the bacon in front of the fire, then place it on the top of the eggs.

Bake for ten minutes and serve hot.

This dish may be prepared in small casseroles, allowing one egg to each dish.

Break the spaghetti into a saucepan of fast boiling water, add one teaspoonful of butter, and cook it until tender, then drain. Thickly butter a fireproof dish, put in a layer of spaghetti, then a layer of sliced hard cooked eggs; dust these with a little salt and pepper.

Assorted Small Casseroles

Egg and Potato Pie

153Next put in more spaghetti, then more slices of egg, and so on until the dish is full, ending with the spaghetti. Pour the white sauce over this and sprinkle the cheese on it. Put the rest of the butter in little lumps on the top.

Bake in a quick oven for ten minutes. Decorate with the chopped parsley and sliced eggs.

Shell the eggs and cut them into slices not too thin. Mash the potatoes and mix them with the butter and the cream. Season with salt, pepper, and a very little nutmeg.

Line the bottom of an earthenware dish with this and place in it a layer of the sliced eggs, scatter some chopped parsley over them, and cover with the white sauce. Continue alternate layers of potato, egg, sauce, and parsley until the quantities are used.

Cover the top with the mashed potatoes; smooth carefully over and mark with a fork; brush with beaten egg; bake for half an hour in a moderately hot oven.

154

Divide the eggs into halves lengthways and place them in a buttered gratin dish. Melt the butter, stir in the flour, add the milk, stir till boiling, then add one tablespoonful of the cheese and the seasonings. Cook for five minutes, remove from the fire, add the yolks of eggs, mix well, and pour over the hard cooked eggs. Sprinkle with the rest of the cheese and brown in the oven.

Garnish with the toast points and serve hot.

Fry the bacon, then chop it and put it into a gratin dish. Peel the mushrooms and fry them lightly in butter, chop them, and lay them on the top of the bacon, sprinkle in a little salt and pepper. Poach 155and drain the eggs, and lay them on the top of the mushrooms. Put the parsley, butter, and bread crumbs on the top and bake for six minutes.

Serve hot.

Put the vinegar into a casserole and boil it till it almost evaporates, then add the butter and the flour, mix well, add the milk, stir till it boils, and cook for five minutes, stirring all the time; then add the raw yolk of egg, salt and pepper to taste, stir for a few minutes longer. Cut the whites of hard boiled eggs in strips, add them to the mixture. Turn out on to a shallow earthenware dish, rub the yolks through a sieve on the top. Put the croûtons round the edge.

156Place one round of toast in a buttered fireproof dish. Chop the whites of the eggs and mix them with one tablespoonful of the cheese and seasoning of salt, pepper, and red pepper; place the other round of toast on the top, put in the oven to keep hot.

Blend the butter and flour in a saucepan over the fire; stir in the milk, stock, anchovy, the remainder of the cheese, and seasoning. Cook for a few minutes and pour over the toast.

Divide the toast into squares, garnish with the chopped parsley and the yolks of eggs rubbed through a sieve.

Serve hot.

Wash and peel the mushrooms, chop them finely, and fry them in a little melted butter. Beat up the eggs, and pour them into a saucepan; add the cream, mushrooms, butter, and seasonings. Stir over a quick fire until the eggs are lightly set.

Have the toast neatly trimmed ready on a hot fireproof dish, put the egg mixture on the top of it, and serve immediately.

157

Butter some small casseroles and break into each an egg; put into the oven and let cook, but they must not harden. Put the gravy into a saucepan, add the sherry wine, the tongue, and the shrimps, simmer for ten minutes, but do not allow it to boil.

Season nicely, add the cream and red coloring; pour over the eggs, place a sprig of parsley in the center of each, and serve at once.

Beat the yolks of the eggs and the sugar thoroughly together; then add the cornstarch and the rose extract. Add a pinch of salt to the whites of eggs and beat them up stiffly. Mix them carefully with the yolks and sugar. Turn half of the mixture into a buttered fireproof dish, spread over with raspberry preserves, then put the remainder of the mixture on the top, 158smooth over with a knife, dredge with sugar, and make a few incisions with the point of a knife, so as to form a pretty design.

Bake in a moderately hot oven for twenty-five minutes.

Place the dish on a folded napkin and send to table at once.

Melt the butter in a fireproof baking dish, break into it the eggs, cover them with very thin slices of Swiss cheese, and sprinkle over a little salt and pepper.

Bake in a moderate oven till the eggs are set and the cheese melted.

Melt the butter in a casserole, add the grated cheese, and stir until melted. Pour in the tomato juice, and when this begins to thicken, add the eggs, which have been lightly beaten.

Season with salt and pepper and serve on hot toasted crackers.

SAUCE RECIPES — ARROWROOT SAUCE — BÉCHAMEL SAUCE — BROWN GRAVY — CHOCOLATE SAUCE — CUCUMBER SAUCE — CUSTARD SAUCE — CURRANT SAUCE — EGG SAUCE — ESPAGNOLE SAUCE — HARD SAUCE — HOLLANDAISE SAUCE — HORSERADISH SAUCE — LEMON SAUCE — MAYONNAISE SAUCE — MUSHROOM GRAVY — ONION SAUCE — OYSTER SAUCE — PARSLEY SAUCE — PLUM SAUCE — PISTACHIO SAUCE — SAUCE TARTARE — TOMATO SAUCE — WHITE SAUCE

159
“Epicurean cooks sharpen with cloyless sauce his appetite”

Mix the arrowroot with the water in a small earthenware pan, add the milk, sugar, and boil for four minutes; add the rose extract or any flavoring preferred.

Wash and prepare the vegetables, then slice them. Put them into an earthenware dish with the milk, whole peppers, and bay leaf, and let them cook in it until it is well flavored. Melt the butter in another pan, stir in the flour smoothly, then strain in the milk, and stir it over the fire till it boils; then let it simmer 160for ten minutes. Next strain it, return it to the pan, reheat it, season it to taste, and, lastly, add the cream, taking care that it does not again reach boiling point.

Melt the butter in a fireproof dish, then fry in it the onion or shallot, sliced, add the flour, and brown it also, add all the rest of the ingredients except the wine, allow to boil for eight minutes, strain, add the wine, reheat, but do not allow it to boil, and serve.

Another method is to pour away all the fat from the roasting dish, retaining the brown sediment, add to this one cupful of water, one teaspoonful of flour, half a teaspoonful of meat extract, seasoning of salt, pepper, and celery salt, a few drops of kitchen bouquet; stir till boiling, allow to boil for five minutes, stirring all the time. Strain into an earthenware gravy boat.

161Put these ingredients into a fireproof dish over the fire; stir until the sugar is dissolved, and boil until the mixture forms a soft ball when dropped into ice water.

Serve at once with ice cream.

Peel and grate the cucumbers, which should be large and crisp; when the pulp is thoroughly drained, turn it into an earthenware bowl; add the pepper, the onion, grated, the salt, and vinegar.

Mix and fold in the whipped cream at serving time.

Moisten the cornstarch with a little of the milk, add the eggs and the sugar, beat well together, make the milk hot, add it to the cornstarch and eggs, stir well, return the mixture to the casserole, and let it thicken, stirring all the time, but it must not boil or it will curdle.

Add the vanilla extract.

Serve hot or cold.

162

Wash the currants and put them with the other ingredients into a fireproof dish, cook gently for twenty minutes, stirring till smooth, and serve in an earthenware sauce boat.

The cloves and mace should be tied in muslin or cheesecloth and removed before the sauce is served.

This sauce is good served with venison.

Melt the butter in a fireproof dish, stir in the flour, milk, stock, parsley, seasonings, and the hard cooked yolk of egg rubbed through a sieve.

Stir till it boils for three minutes, then remove from the fire and stir in the raw yolks of eggs and the lemon juice.

163

Wash and prepare the vegetables, slice and dice them. Heat the butter in a casserole, put in the vegetables and ham, then fry them a good brown color.

Stir in the flour and brown it slightly, add the stock, stir it over the fire till it boils, then add the wine, tomato sauce, and salt and pepper to taste. Let it come to boiling point, then skim it well, strain it, and it is ready for use.

Blanch the almonds and chop them very fine, add the wine or brandy. Beat up the butter and sugar to a cream, then beat in the almonds.

Chill and serve in a heap in a dainty ramequin.

164

Break the eggs into a fireproof dish, beat them up, then stir in the water and the vinegar.

Mix carefully over the fire till it thickens, and be careful that it does not curdle. Stir in the butter and add the salt.

Mix the horseradish, yolk of egg, and salt together, then add the vinegar and fold in the whipped cream.

If the horseradish is already in vinegar, omit the tablespoonful of vinegar and press the horseradish until dry.

165Put the water on to boil in a fireproof dish. Mix the cornstarch smoothly and thinly with the strained lemon juice. When the water boils, pour in the cornstarch and stir till it boils. Now add the sugar and the grated rind of the lemons.

Serve hot in an earthenware sauce boat.

Mix together in an earthenware bowl the salt, red pepper, mustard, and yolk of egg. Beat with a wooden spoon until slightly thickened. Add the sugar and a teaspoonful of lemon juice or vinegar, and when well blended with the other ingredients add the olive oil gradually, beating constantly.

When several teaspoonfuls of the oil have been added, a small egg-beater may be substituted for the wooden spoon, and the oil may be added faster.

When the mixture becomes too thick to beat easily, add a little of the lemon juice or vinegar, then more oil, and so on, alternating until all the ingredients are used. If liked, add more seasonings.

166

Fry the mushrooms, onion, and the flour in the butter in a fireproof dish for a few minutes, add the seasonings, meat extract, mushroom ketchup, and the water; boil for eight minutes, stirring occasionally, and serve.

If preferred, the mushrooms can be rubbed through a sieve to press out all the juice; they can then be reheated and served.

Peel the onions and drop them into plenty of boiling salted water, add the vinegar, and boil for a quarter of an hour. Drain and rinse them in clean warm water and chop them up. Melt the butter in a fireproof dish, stir in the flour, then gradually add the milk, and stir till they boil; add the sugar, onions, and a 167little salt and pepper; stir till boiling; rub the whole through a sieve, reheat, then add the cream and serve hot.

Blend the butter and flour together in a fireproof dish, then add gradually the milk and stock and boil for five minutes, stirring all the time; add the lemon juice, cream, salt, pepper, and the oysters divided into two or four pieces, according to size.

Do not boil the sauce after the oysters are added.

Blend the butter and the flour in a fireproof dish, then gradually add the milk, stir till boiling; add the seasonings and cook for eight minutes; then add the chopped parsley, stir, and serve.

168Put the stoned plums into an earthenware dish, add the water and the sugar; stir them over the fire until the plums are quite smooth; rub through a sieve, add the lemon extract, and serve with any steamed pudding.

Blanch the pistachio nuts, then pound them till smooth. Mix the cornstarch smoothly with the water in a fireproof dish, add the pistachio nuts, and let them boil, keeping them well stirred. Add the sugar, cream, Marsala wine, and pistachio extract.

Strain the sauce and it is ready.

Put the mayonnaise dressing into an earthenware bowl, then mix in all the other ingredients.

169

Put the butter into a casserole with the carrot, turnip, onion, and tomatoes cut up into pieces, add the herbs, parsley, bay leaf, whole peppers, and mace, and fry for ten minutes, then add the flour, the stock or water, salt, and red coloring, stir till boiling, then simmer slowly for forty minutes, rub through a sieve, reheat, and serve.

Blend the butter and the flour together in an earthenware dish, then add the milk, bay leaf, and salt, stir over the fire until it boils and thickens, then remove the bay leaf, season it to taste with salt, pepper, and lemon juice, and it is ready.

To make it a sweet sauce add one tablespoonful of sugar and half a teaspoonful of extract.

CAKE AND BREAD RECIPES — APPLE BREAD — APPLE SAUCE CAKE — BRANDY CAKE — CHEESE CAKE — CHOCOLATE CAKE — COCOA SPONGE CAKE — COFFEE BREAD — CORN BREAD — CURRANT CAKE — DATE CAKE — DUTCH APPLE CAKE — FRUIT CAKE — FUDGE CAKE — HICKORY NUT CAKE — IMPERIAL CAKE — MOTHER’S CAKE — POTATO CAKE — SOFT GINGERBREAD — SPICE CAKE — RAISIN BREAD

170
“’Tis passing good: I prithee let me have it”

At night dissolve the yeast cake in the milk. The milk should be heated to boiling point, then cooled to lukewarm. Sift the flour into an earthenware basin, add the sugar, and rub the butter well into them. Add the milk, the eggs well beaten, and beat with a wooden spoon until the dough is blistered.

Cover and set over night in a warm place. The next day roll the dough in two cakes, each about half an inch thick; spread the lower one with tart apple sauce, then butter the other slightly and lay over it, and let them rise together in a buttered fireproof dish for half an hour.

Bake in a moderate oven till the bread is ready. When taken from the oven spread with more apple 171sauce; dredge with sugar and return to the oven to glaze.

Serve hot.

Cream the butter and sugar together, add the salt, spices, raisins, cleaned, the soda dissolved in the warm water, apple sauce, and the flour. Beat all thoroughly together and pour into a buttered and floured shallow casserole.

Bake in a moderate oven for forty-five minutes.

Beat the butter and sugar to a cream, then add the yolks of the eggs, beating them well in, the milk, flour, baking powder, brandy, and the whites of eggs beaten stiffly.

172Turn into a buttered and floured fireproof dish and bake in a moderate oven for three-quarters of an hour.

Line a well-buttered casserole with pie crust. Beat the butter and sugar to a cream, then beat in the yolks of the eggs, add the flour, milk, cheese, grated lemon rind, and the stiffly beaten whites of the eggs.

Bake for fifty minutes in a moderate oven. Allow it to cool in the casserole. Dust thickly over with powdered sugar.

Cream the butter and sugar together, then add the eggs well beaten, the milk, the chocolate dissolved in the boiling water, the extracts, the flour, and the soda.

Mix carefully, turn into a shallow buttered and floured earthenware dish in a moderate oven for three-quarters of an hour.

173

Beat up the yolks of the eggs till light, then add the water, sugar, and vanilla. Mix together the flour, nutmeg, cocoa, cinnamon, salt, and baking powder, then add them to the sugar. Fold in the whites of eggs stiffly beaten and bake in a quick oven in a buttered earthenware dish till ready.

Scald the milk, add the butter, sugar, and salt to it; when lukewarm, add the yeast cake dissolved in the lukewarm milk, the egg well beaten, the raisins, and enough sifted flour to make a stiff batter.

Turn into a well-buttered casserole, cover, and allow to rise overnight. In the morning spread in another buttered fireproof dish, cover, and allow to rise again.

174Before baking, brush over with a beaten egg, and cover with the following mixture: Melt three tablespoonfuls of butter, add one-third of a cupful of sugar and one teaspoonful of powdered cinnamon. When the sugar is almost melted, add three heaping tablespoonfuls of flour.

Bake in a hot oven for thirty-five minutes.

Mix the milks, soda, salt, and the eggs well beaten, then beat them into the meal.

Butter a casserole, set it in the oven till hot, pour in the batter to the depth of three-quarters of an inch, and bake in a hot oven till ready.

Beat the butter and sugar to a cream, then add the eggs one by one. Mix thoroughly, then sift in the 175flour, salt, and baking powder, then add the currants, nuts, and lemon extract, and mix gently.

Pour into a buttered and floured earthenware dish and bake in a moderate oven for one hour.

Beat the butter and sugar together until creamy, then add the eggs well beaten. Dissolve the soda in the boiling water, then add it with the nuts, fruit, extract, and flour. Mix thoroughly, turn into a buttered and floured fireproof dish, and bake in a moderate oven for one hour.

Separate the yolks from the whites of the eggs, add to the yolks the melted butter, milk, salt, and sifted flour. Beat till smooth, then add the baking 176powder, lemon extract, and fold in the stiffly beaten whites of the eggs.

Pour into a well-greased casserole, cover with the apples, and bake in a hot oven for half an hour.

Serve hot with sweet sauce flavored with lemon extract or with cream.

Cream the butter and sugar together, add gradually the yolks of the eggs well beaten, the soda mixed with the cream, flour, salt, spices, grated rind and strained lemon juice, the chopped citron peel, currants, rose extract, raisins, and the whites of eggs beaten stiffly.

Mix carefully, turn into a large buttered casserole, and bake for two and a half hours in a steady oven.

177Cream the butter and sugar together, then add the yolks of eggs well beaten, the whites stiffly beaten, milk, flour, baking powder, chocolate, and extracts.

Mix well and pour into a buttered and floured shallow casserole. Bake for forty minutes in a moderate oven. When cold, cover with any good white frosting.

Cream the butter and sugar together, then add the eggs well beaten, the salt, extract, the soda dissolved in the buttermilk, flour, and the nuts chopped.

Mix carefully and pour into a buttered and floured casserole and bake in a moderate oven for one hour.

178Beat the butter and sugar to a cream, then beat in the yolks of the eggs one by one, add the cream, flour, baking powder, the nuts, cherries, extract, and whites of eggs beaten to a stiff froth.

Mix carefully, turn into a buttered and floured casserole, and bake in a moderate oven for one and a half hours.

Put the sugar into a basin, add the corn meal, flour, baking powder, salt, soda, and the milk. Beat well, then add the melted butter or lard and pour into a buttered and floured shallow earthenware dish.

Bake in a moderate oven for thirty-five minutes.

179Beat the butter and sugar to a cream, then add the potatoes, milk, chocolate, yolks of eggs well beaten, flour, baking powder, cloves, nutmeg, cinnamon, and whites of eggs beaten to a stiff froth.

Mix all together, then add the chopped nuts. Turn into a buttered and floured casserole, and bake in a moderate oven for forty-five minutes.

Cream the butter and the sugar together, then add the eggs well beaten, milk, molasses, spices, flour, and the soda dissolved in the hot water. Mix well, turn into a buttered and floured shallow earthenware dish.

Bake in a moderate oven for three-quarters of an hour.

180Rub the butter finely into the flour, add the sugar, baking powder, and spices. Beat up the egg, add it gradually, making the dry ingredients into a stiff paste. Knead it a little on a floured baking board, divide it into two pieces, roll them out, and line a greased fireproof plate with one of them, spread over with the marmalade, spread the other piece on the top, and pinch it neatly round the edges.

Bake in a hot oven for half an hour.

Put the corn meal into a basin, add the flours, raisins, salt, the soda mixed with the molasses and water; make into a soft batter with the sour milk.

Fill a buttered casserole half full with the mixture, cover, and steam for three hours.

PICKLE RECIPES — APPLE RELISH — CHUTNEY — CORN RELISH — CUCUMBER MANGOES — INDIA RELISH — LEMON PICKLE — LIME RELISH — MIXED PICKLES — PICCALILLI — PICKLED BEETS — PICKLED CHERRIES — PICKLED EGG-PLANT — PICKLED ONIONS — PICKLED OYSTERS — PICKLED PEACHES — PICKLED PLUMS — PICKLED RED CABBAGE — PICKLED WALNUTS — SHALLOT PICKLE — TOMATO CHUTNEY

181
“What relish is this?”

Clean the raisins and put them into an earthenware pan with the orange flower water, the strained lemon juice, sugar, vinegar, spices, and apples chopped.

Cook steadily for thirty minutes. Divide into jars and cover.

182Wash the peaches and apricots, cover them with cold water, and soak for twelve hours; put them into an earthenware dish, add the dates, seeded and cut into small pieces, add one cupful of cold water, and stew till they are soft. Add all the other ingredients and simmer for twenty minutes, stirring frequently.

Cut the corn from the ears, put it into an earthenware pan, add the spices, vinegar, and the vegetables chopped.

Cook for twenty minutes, then can and cover.

Cut each of the cucumbers into two equal parts. Extract the pulp, and add to it the mustard seeds, currants, and chopped garlic. Fill the cavities with this mixture, and arrange the cucumbers on their 183ends in two large earthenware dishes. Put the vinegar into a pan, add the whole peppers, ginger, mace, and salt, and boil for five minutes. Pour over the cucumbers while hot. Reboil the vinegar each day for a week, and pour it over the pickle, but on the last occasion add the mustard and the horseradish. Cover the pickle closely and set aside for a month.

Slice the tomatoes and remove as many of the seeds as possible. Take the seeds also from the peppers and chop them with the onions. Slice the cucumbers into a stoneware jar. Cover them with salt and let them stand for twenty-four hours. Drain, pour the cold vinegar and one cupful of water over them, bring slowly to a scald, and drain again. Mix the sugar, cinnamon, turmeric, cloves, and allspice together with a little cold vinegar. Put the mustard seeds, spices, and vegetables into the hot vinegar and boil for twenty-five minutes, stirring almost constantly. 184Pour into small jars, lay a nasturtium leaf over the top, and seal.

Wash and dry the lemons, and cut each one into eight pieces. Place them in an earthenware pan with the salt, garlic, mace, nutmeg, red pepper, allspice, and mustard; add the vinegar, and bring the pickle gradually to the boil.

Simmer for half an hour, then pour it into a large stoneware jar, and stir it daily for a month, after which time place it in small glass jars and cover securely.

Wash the limes and soak them in cold water for twenty-four hours, changing the water several times. In the morning put them in an earthenware dish over the fire, cover with cold water, and boil till a straw can penetrate them easily.

185Let cool, cut in eighths, and remove the seeds. Put the sugar, vinegar, and water into a casserole, allow it to boil for twenty minutes, then pour it over the limes.

Pour into jars and seal. This is very good with fish or cold meats.

Take a large earthenware jar or casserole that will hold two gallons, and put the vinegar into it; add the ginger and mustard seeds. Pound together the salt, peppers, mace, mustard, and turmeric. Make them into a paste by adding a little vinegar, then add it to the vinegar in the jar, taking care to mix it thoroughly.

Cover the jar tightly, and keep it in a warm place for a month, stirring it every day with a wooden spoon. Gather different vegetables as they come in season, and prepare them by cutting them into neat pieces and scalding them in strong brine, which should be boiling hot. The different pieces must be drained and left to get quite dry before putting them into the pickle. When all the vegetables that are wished for are added, put the pickles into earthenware jars or dishes and cover carefully so as to exclude the air.

186

Tie the spices in a muslin bag. Chop the vegetables, sprinkle with salt, allow to stand for three hours, then drain and squeeze out. Cover with hot vinegar, add the spice bag, and allow to stand until the next morning. Reheat the vinegar and pour it over the pickle; do this for three days, then keep in an earthenware dish tightly covered.

Wash the beets carefully, taking care not to break the fibres, or they will bleed and lose their color. Boil them in plenty of boiling salted water for one and a half hours. Take them up, peel and cut them in slices an eighth of an inch thick, and put them into a stoneware jar. Boil one pint of the vinegar with 187the whole peppers, bay leaf, mace, cloves, ginger, and, when boiled for five minutes, add to it the other pint of cold vinegar. Strain over the beets in the jars; cover when cold.

Wipe the cherries, then stone and drain them. Tie the spices in a muslin bag and heat them with the vinegar.

When boiling, pour the vinegar over the cold cherries. Keep draining off and heating for four days.

Then heat all together in a casserole and seal.

Peel egg-plants into inch thick slices and soak them in salted water for three hours. Drain and place in water, add a little lemon juice, and leave for three hours. Drain and pour over the slices some hot spiced vinegar, allowing one cupful of sugar and one and a half tablespoonfuls of mixed spices to one quart of vinegar.

Place the egg-plant slices in stoneware jars, bring the vinegar to boiling point, and add it. Cover and seal.

188

Take the onions, remove the outer skin with the fingers and the second skin with a silver knife, throw them into salt water, allowing them to remain for twenty-four hours. Then put them on the fire in an earthenware pan with fresh salt water and let them come to a boil. Remove from the fire, pour off the water, put the onions into a large stoneware jar, and pour over the hot vinegar, which has been previously scalded, with the spices. When spices are used, they should be put into a small cheesecloth bag and thrown into the vinegar; this obviates the necessity of straining.

Strain the liquor from the oysters, add to it the above ingredients, then put into an earthenware jar and allow to boil up. Pour while boiling hot over the oysters, and let them stand for a quarter of an hour; 189then pour the liquor off and let both oysters and liquor get cold.

Put the oysters into a jar, add the liquor, and cover tightly. They will keep for some time.

Do not pare the peaches, but wipe them carefully with a clean cloth. Divide them into three equal parts. The peaches should not be too ripe. Bring the vinegar, the sugar, and water to boiling point in an earthenware dish, then put in one-third of the peaches, and cook for twenty minutes; remove them to a platter, then put in another third of the peaches, till each part has cooked for twenty minutes.

Stick two cloves into each peach, put them into dry jars, cover with the boiling syrup, and seal at once.

Choose young green plums and wipe them well; now put a layer of salt into an earthenware dish, then a layer of the plums, and repeat these layers until the dish is full, being careful to end with the 190salt. Leave this for four days, then lift out the fruit, drain well, and dry it in the sun, turning it constantly for three days.

Put the vinegar and the spices into a saucepan; bring them to boiling point and simmer for ten minutes; then strain and leave till cold. Pour on the fruit and bottle it.

Bring the vinegar to the boiling point and cool it; stir the red pepper into it. Quarter the cabbage, remove the stalk, pull the leaves apart, and wash it thoroughly.

Cut the leaves into thin shreds, arrange them on an earthenware dish, sprinkle a handful of salt over them, and allow to stand in a cool place for twelve hours.

Drain the cabbage, dry it in a cloth, and pack it in stoneware jars. Fill the jars with the vinegar so that the pickle is well covered, and tie down.

191Gather the walnuts while soft enough to run a pin through them; put them into an earthenware pan, cover them with water, and boil till the hull comes off easily.

Put them into a tub of cold water; hull them, then wash them and put them into jars. Pour moderately strong salt and water over them and let them remain in this for a week, changing the brine once during this time. At the end of this time scald them in weak vinegar, and let them remain in this for four days; then pour it off, cover them with cold vinegar, and add all the seasonings. Keep well covered.

Put the vinegar and the spices into an earthenware pan and boil them for five minutes. Strain and leave to cool.

Skin and divide up the shallots, place them in perfectly dry pickle jars, fill up the jars with the vinegar.

Cover and leave for two months before using.

192

Skin and slice the tomatoes into an earthenware dish, add the apples and onion finely chopped, add the vinegar and salt, and stew until soft; then rub through a sieve, stir in the sugar, ginger, mustard seed, and cook gently for half an hour.

Cover the jar and leave in a warm place for three days; then divide into wide-necked bottles, cork tightly, and store in a cool place.

PRESERVE RECIPES — APPLE JAM — BLACK CURRANT JELLY — CRANBERRY PRESERVE — CURRANT BAR-LE-DUC — FIG AND RHUBARB JAM — GINGER PEARS — GRAPE CONSERVE — GREEN-GAGE JAM — LEMON MARMALADE — PRESERVED HUCKLEBERRIES — PRESERVED CARROTS — PRUNE MARMALADE — PUMPKIN PRESERVE — QUINCE MARMALADE — RASPBERRY JAM — TOMATO PRESERVE

193
“Things sweet to taste”

Peel, quarter, and core the apples, then put them into an earthenware pan with enough water to cover and the rind and strained juice of the lemon.

Bring them to the boiling point, stir the whole round, take out the apples, and set them to cool. When cold, put the apples into a thin syrup made of half a pound of sugar to every pound of fruit, and enough water to dissolve the sugar; allow them to boil for ten minutes, keeping it all well skimmed.

Remove the pan and let the whole cool, then set the pan over the fire and let it all simmer carefully until the fruit looks quite clear. When cool, put into jars and cover.

To every four pounds of black currants allow one 194pound of raspberries. Pluck the roughest of the stalks from the currants, and the stems and the leaves from the raspberries, and put them into a fireproof dish with half a pint of water. Boil them for ten minutes after they have begun to simmer. Then squeeze out all the juice that can be got quite clear and free from specks. Measure it, allow one pound of sugar to each pint of juice, and a pound over if there are more than four pints, half a pound if under that quantity.

Put it on the fire, and stir till the sugar is all melted; then bring it to the boil, and allow it to bubble for ten minutes. Skim it, if necessary, and pot it.

It should be kept in a cool, dry place after being fastened down so as to be air-tight.

Pick over the berries, put them into an earthenware pot with the water, and cook slowly for one hour, stirring occasionally. Draw the pan to the side of the stove, and add the soda. Stir well, and carefully remove all scum as it rises. Then rub through a sieve, and to every cupful of the purée add one cupful of sugar. Return to the pan and cook gently for half an hour.

Put into jars and seal.

195

Secure the largest sized currants, red or white, and stem them without breaking. To each pound allow three pounds of sugar. Take some currants and bruise them while warm until a pint of juice is obtained. Put half a cupful of this into an earthenware dish and add the sugar. Bring slowly to boiling point and skim carefully.

After it has been boiling for five minutes drop in one pound of the currants and simmer for four minutes. Lift them out without breaking them, and boil the syrup down for five minutes, or longer if it is not very thick. Skim well and strain over the fruit. Put into little jelly glasses and when cold cover with hot paraffin.

Wash and dry the rhubarb and figs and cut them into small pieces; put them into an earthenware jar or casserole, add the sugar, the strained lemon juice, and the water. Simmer for forty minutes. Seal in jars.

This excellent preserve keeps well.

196

Peel the pears, cut them into small pieces, put them into an earthenware pan with the sugar, and simmer for one hour. Add the strained orange and lemon juice and the ginger cut into small pieces, and allow to simmer for two and a half hours.

Divide into glasses and cover.

Remove the stems, skins, and seeds from the grapes, then cook the pulp in a casserole till tender and press it through a sieve. Boil the yellow skins of the oranges until tender, then chop fine.

Put them into an earthenware pan with the grape pulp, add the strained orange juice, sugar, raisins, and walnuts. Boil until quite thick; put into glasses and seal.

Stone the green-gages, and add some of the kernels 197to the fruit. Allow six pounds of lump sugar and one quart of water to every six pounds of green-gages, weighed after stoning. Heat the sugar on a baking sheet in the oven, then add it to the water and allow to boil for eight minutes, then add the fruit, and boil gently in a casserole for three-quarters of an hour.

Pour into glass jars and seal.

Wipe the lemons and the oranges carefully. Pare the skin very thinly from the lemons and the oranges, and cut them up into slender chips. Put the chips on to boil in a saucepan, with three cupfuls of the water, allow to cook for forty minutes. Now take all the white part from the lemons and the oranges and cut up all the pulp roughly; put this into a large casserole or earthenware dish with the remainder of the water to cook slowly for one and a quarter hours. Stir it frequently; then strain it through a hot jelly bag without pressure. Add the chips and the liquid to the strained juice. Now measure this liquid, and for each cupful allow one pound of sugar. Return to the casserole, and boil slowly for half an hour.

Put into jars and seal for use.

198

Wash and drain the huckleberries, then weigh, and to each pound allow three-quarters of a pound of sugar and the strained juice of half a lemon. Sprinkle one-half of the sugar over the berries and stand aside overnight. In the morning drain off the juice into a casserole, add the remaining sugar and the lemon juice, add half a pint of water, stir over the fire till the sugar is dissolved, bring quickly to boiling point, skim, add the berries, and simmer gently until they are tender.

Put into glasses and seal.

Wash, but do not scrape, five pounds of young carrots, boil them till tender in boiling salted water, then drain, peel, and mash to a fine pulp. To every pound of the pulp allow one and a half pounds of sugar, six blanched and shredded almonds, the grated rind and strained juice of two lemons, and half a teaspoonful of almond extract. Put the pulp and sugar into an earthenware pan and cook together for a quarter of an hour; remove from the fire and add the almonds, 199the lemon juice, and rind. Return to the fire, add the almond extract, and cook for five minutes longer.

When cool, put in jars and seal.

Wash the prunes and soak them over night in cold water. Steam or stew gently until tender. Set aside until cool enough to handle; then remove the stones. Return to the fire, add the apples, pared, cored, and sliced, sugar, strained lemon juice, and orange flower water.

Cook slowly to a marmalade in a casserole, stirring occasionally that the mixture may be smooth.

Can at once.

Peel, slice, and remove the seeds from the pumpkin, then weigh it. For each pound take one pound of sugar. Lay the pumpkin in a large earthenware dish, and sprinkle the sugar between the layers. Moisten the sugar with the strained lemon juice, cover with a cloth, and leave for three days. Place 200in an earthenware pan, adding half a pint of water for each three pounds of sugar, the ginger, and the grated rind of one lemon. Simmer till quite tender, and turn into a large bowl.

Cover and leave for six days. Lay the slices of pumpkin in dry jars, boil the syrup until it thickens, pour into the jars, and tie down immediately.

Wipe the quinces with a damp cloth, but do not peel them; cut them in slices and put them into an earthenware pan with enough cold water to float them. Boil them till quite tender and the fruit is reduced to a pulp, then rub through a sieve. Weigh the pulp, and allow three-quarters of a pound of lump sugar to every pound.

Place the whole on the fire and keep it well stirred from the bottom of the pan with a wooden spoon until reduced to a marmalade. Drop a little on a cold plate; if it jellies, you will know that it is ready. Divide into glass jars while hot; let it stand till cold, then seal.

Take equal quantities of raspberries and sugar. The raspberries must be ripe and dry. Put them into 201a casserole and then place them in a hot oven; put the sugar on a baking sheet and put it also in a hot oven.

When quite hot and beginning to run, take it out and stir it among the raspberries until all the sugar is dissolved; let the preserve remain in the oven for fifteen minutes, then take it out and pour into jars.

This preserve is excellent both in flavor and color, and will keep for one year.

Choose ripe, sound, well-colored tomatoes and rub them through a sieve; put the juice and the purée into an earthenware pan and boil for five minutes, stirring all the time, then let it drain through a napkin stretched out as for jelly straining; weigh all that remains on the napkin, and for each pound of pulp allow one pound of sugar. Put the sugar into a pan with half a pint of water, let it dissolve, and cook it till it reaches 236° F., or the “small ball” (i. e., on dipping the finger and thumb first into cold water and then into the syrup, and again into cold water, the sugar from the fingers forms a small ball), keeping it well skimmed; then add the tomato pulp and half a cupful of red currant juice for every pound of the pulp.

Place on the fire and stir continuously till it reaches 220° F.; then let the preserve cook for three minutes more and pot in the usual way.

MISCELLANEOUS RECIPES — ASPIC JELLY — BOILED HOMINY — CANDIED CRANBERRIES — CHOUX PASTRY — CORN-MEAL SOUFFLÉ — MINCE MEAT FOR PIES — OATMEAL PORRIDGE — PASTRY — PUFF PASTRY — SUET PASTRY — TOAD IN THE HOLE — TO PEEL AND GRATE A LEMON — TO BLANCH ALMONDS — TO BLANCH PISTACHIO NUTS — TO MAKE BROWN BREAD CRUMBS — WHEAT AU GRATIN — YORKSHIRE PUDDING

202
“Cheerful looks make every dish a feast”

Put the gelatine into a clean cold saucepan, add the water or stock, then the vegetables, cleaned and cut into small pieces; add all the other ingredients, and whisk over a gentle heat until boiling. Remove the beater, allow the thick white scum to rise to the top of the pan, draw to one side of the stove, cover, and allow to stand ten minutes. Pour two quarts of boiling water through a jelly bag, then the jelly. 203Turn the jelly into a wet earthenware mold and use as required when set.

Aspic jelly lends itself to a great variety of useful dishes. It is used in cold entrées where the materials are molded in the jelly, which means that the aspic must be beautifully clear and of firm consistence.

Have the water boiling in a fireproof dish, stir into it the hominy, adding salt to taste. Cook slowly for three hours or longer, stirring frequently. If the hominy is soaked overnight, one and a half hours boiling in the morning will suffice.

Cook in the same manner.

For this recipe use the Cape Cod cranberries, half as much sugar as berries, and half as much water as sugar. Wash and pick over the berries and lay them in a deep casserole; put the sugar on the top like a crust, and the water on the top of that.

Cook very slowly.

When they just come to boiling point, cover for just a few moments—not long or the skins will burst—then 204uncover and simmer until tender. Take up carefully and spread on oiled plates to dry.

These candied cranberries may be used in place of cherries for decorating cakes or candies.

Put the butter into a fireproof dish, add the water, bring to the boiling point, quickly add the flour and salt, stir well with a wooden spoon until the mixture leaves the sides of the pan, remove from the fire, allow to cool, but not become cold; add the eggs, beating each one in thoroughly.

Set away in a cool place for one hour.

Put into a forcing bag with a plain tube and force on to a greased baking tin into small rounds; brush over with beaten egg, and bake in a hot oven for half an hour.

When cold, split them open at one side and fill them with whipped cream sweetened and flavored to taste.

The mixture may be forced in small pieces into a pan of smoking hot fat and fried like doughnuts. They should then be sprinkled over with sugar.

205Cook the corn meal, either yellow or white, in the hot milk in a casserole until well thickened, stirring frequently; remove from the fire, add the salt, then beat in the yolks of the eggs one at a time, add the stiffly beaten whites of the eggs. Bake in a moderate oven until light and nicely browned—it takes about forty-five minutes.

Serve at once from the baking dish, either with butter or meat gravy.

Put all these ingredients into a large earthenware jar, mix well, and stir up before using. Keep well 206covered. The mince meat ought to be made at least one month before required. The fruit should all be cleaned very carefully.

Put an earthenware dish on the stove, allow one cupful of water to each person. When the water boils, sprinkle in the oatmeal with the left hand, stirring briskly all the time. Use one handful of meal to each cup of water; stir free from lumps. Let the oatmeal boil for a quarter of an hour before adding salt to taste; cook the oatmeal for at least one hour, stirring occasionally. If poured in plates, these should be previously warmed. Serve with milk.

Any stewed fruit is also a nice accompaniment, and good for the health.

Another method is to mix the meal with cold water, stir steadily until it boils, add salt as in former recipe, and cook also for one hour.

Serve in the same way.

Still another way. The night before it is wanted mix up the oatmeal with milk, one handful of oatmeal to one cupful of cold milk, add a little salt, pour into an earthenware jar, and let it soak all night. In the morning set the jar in a pan of boiling water, and let it steam for three hours, or longer if time permits.

When cooked this way serve with stewed figs.

207

Mix the flour and salt together in an earthenware bowl, then mix in the lard by cutting it in with a knife. Add the ice water, and mix as little as possible. Roll the pastry out on a floured baking board.

It should be handled as little as possible.

Wash the butter in cold water and squeeze it in a floured towel into a flat cake. Sift the flour into an earthenware basin, rub two heaping tablespoonfuls of the butter finely into it. Beat up the yolk of the egg with the lemon juice and a little cold water, add them gradually to the flour and butter, making them into a firm paste. Roll out the paste into a long strip, lay the butter on one end of it, wet the edge slightly, and fold the paste over. Fasten the edges well together, turn round, press with the rolling pin, and roll out lengthways; have the paste so that the two open edges are parallel with yourself after folding it in three. Roll from you and never from side to side, using gentle pressure. Then fold in three. Now put the 208paste to cool for twenty minutes—the friction will have heated it somewhat. Then arrange the paste with the open ends in front of you and again roll out lengthways and fold in three as before. This completes the second rolling.

Repeat for the third and fourth time, then put to cool for another twenty minutes. After this, in like manner, give the fifth, sixth, and seventh rollings, and again cool for twenty minutes. The paste is now ready for the final rolling out.

Before giving the last two rollings sprinkle over it a few drops of lemon juice; each time when rolling the pastry keep all the edges as square as possible.

Sift the flour, salt, and baking powder into an earthenware bowl, rub the suet well into them, then make into a stiff paste with cold water, adding it gradually.

This paste may be boiled for two hours in a cloth or mold, or rolled out and used for fruit, sweet or savory puddings, or roly-polys.

209Sift the flour and salt into a basin; beat up the eggs well, and after mixing them with the milk, pour gradually on the flour, beating it well with a wooden spoon. When quite smooth, pour it into a well-buttered fireproof dish; skin the sausages and lay them in the batter, and bake in a moderate oven for three-quarters of an hour.

Pieces of apples, rhubarb, prunes, or pieces of cold meat or fish may be substituted for the sausages.

The fruit requires a little sugar, and sugar must also be served along with the pudding.

To peel a lemon for flavoring just remove the yellow skin with a sharp knife, taking care to take none of the white pith.

To grate a lemon take a grater, and grate off the yellow part only, the white being of no use for flavoring, besides being very indigestible.

A small brush is excellent for removing the rind from the grater.

Drop the almonds into hot water; allow it just to boil, then strain, and remove the brown skins, drop the almonds into cold water until required, so as to keep their color.

210

Drop the nuts into hot water containing a little baking soda; allow the water just to boil, strain, and remove the skins.

Take the crusty part of some stale bread, put it into a moderate oven to dry, and bake a golden brown shade; crush with a rolling pin or in a mortar, pass through a fine sieve. These may be kept for a long time if put into a jar or bottle and well covered.

Pick over the wheat and wash it well; then soak it overnight in cold water to cover. In the morning put it in a casserole and cook it till tender, salting it during the last ten minutes of cooking. Drain it well. Blend the butter and flour together in a saucepan over the fire, add the milk gradually, and season nicely with salt and pepper; stir till it boils for four minutes.

Put a layer of the sauce into a buttered fireproof 211dish, then put in half of the wheat, another layer of sauce, half of the cheese, the remaining wheat, sauce, and finally the cheese on the top.

Bake for ten minutes in a hot oven.

Sift the flour into an earthenware basin with the baking powder and the salt, stir in the milk gradually, beat up the eggs, and add to the batter when quite smooth; allow this to stand in a cool place for two hours; melt the dripping in a casserole, pour in the batter, and bake in a hot oven for half an hour.

Serve with roast beef.

INDEX

212
Soups PAGE
 
  Brown Soup with Forcemeat Balls 17
 
  Brown Stock 18
 
  Cheese Soup with Savory Custard 19
 
  Cream of Barley Soup 20
 
  Cream of Salsify Soup 21
 
  Fish Soup 22
 
  Fruit Soup 22
 
  Gumbo Soup 23
 
  Lentil Soup 24
 
  Oyster Bisque 20
 
  Oyster Bouillon 25
 
  Potato Purée 25
 
  Scotch Broth 26
 
  Shrimp Chowder 26
 
  Soup to Serve in Petites Marmites 27
 
  Vegetable Soup 28
 
  White Stock 28
 
 
Fish  
 
  Baked Oysters 30
 
  Cod à la Garonne 31
 
  Cold Mackerel, Vinaigrette 31
 
  Crab à la Carmen 32
 
  Curried Fish 33
 
  Finnan Haddie 33
 
  Fish Soufflé 34
 
  Flounder au Gratin 35
 
  Haddock and Macaroni 35
 
  Haddock au Gratin 36
 
  Halibut Timbale 37
 
  Lobster Newburg 37
 
213  Mackerel with Tomatoes 38
 
  Oyster Curry 38
 
  Scallops en Casserole 39
 
  Stewed Eels 40
 
  Stuffed Herrings 41
 
  Terrapin Stew 41
 
  Trout with Potatoes 42
 
 
Poultry and Game  
 
  Chicken en Casserole No. 1 44
 
  Chicken en Casserole No. 2 45
 
  Chicken with Olives 46
 
  Goose Deviled en Casserole 46
 
  Guinea Fowl en Casserole 47
 
  Jugged Hare 48
 
  Quails en Casserole 49
 
  Rabbit en Casserole 50
 
  Ragout of Duck 50
 
  Squabs en Casserole 51
 
  Squirrels en Casserole 52
 
  Venison en Casserole 53
 
 
Meats  
 
  Baked Liver 54
 
  Baked Virginia Ham 54
 
  Beef and Sausages 55
 
  Beef and Tomatoes 56
 
  Calf’s Liver à la Madrid 57
 
  Chilli Con Carni 57
 
  Ham en Casserole 58
 
  Hamburg Steak en Casserole 58
 
  Hungarian Goulash 59
 
  Irish Stew 60
 
  Kidneys en Casserole 60
 
  Lamb en Casserole 61
 
  Mutton à la Verona 61
 
  Ox Tail en Casserole 62
 
  Ox Tongue en Casserole 63
 
  Pork en Casserole 64
 
  Steak en Casserole 65
 
214  Steak and Kidney Pudding 65
 
  Sweetbreads en Casserole 66
 
  Swiss Steak 67
 
  Veal and Ham Pie 68
 
  York Hot Pot 68
 
 
Cold Meats  
 
  Chicken au Gratin 70
 
  Chicken Ramequins 70
 
  Chopped Veal 71
 
  Cottage Pie 71
 
  Creamed Dried Beef with Macaroni 73
 
  Macaroni Ragout 72
 
  Mutton Hash 73
 
  Pork Pie 74
 
  Puffs of Meat 74
 
  Réchauffé of Beef 75
 
  Soufflé of Veal 75
 
  Surprise Potatoes 76
 
  Tongue Ramequins 76
 
  Tongue Stanley 77
 
  Turkey en Casserole 77
 
  Veal Ramequins 78
 
 
Vegetables  
 
  Asparagus au Gratin 79
 
  Baked Beans 79
 
  Baked Cabbage 80
 
  Baked Onions 81
 
  Baked Parsnips 81
 
  Beans with Onions 82
 
  Braised Onions 82
 
  Browned Potatoes 82
 
  Brussels Sprouts with Cheese 83
 
  Candied Sweet Potatoes 83
 
  Carrots à la Pompadour 84
 
  Cauliflower au Gratin 84
 
  Colcannon 85
 
  Corn Pudding 85
 
  Curried Vegetables 86
 
215  Egg-Plant au Gratin 86
 
  Escalloped Sweet Corn 87
 
  Lentils Creole 87
 
  Mushrooms au Gratin 88
 
  Okra, Rice, and Tomatoes 89
 
  Peas en Casserole 89
 
  Potatoes au Gratin 89
 
  Potato Balls en Casserole 90
 
  Rice and Tomato Pie 90
 
  Salsify en Casserole 91
 
  Stewed Lettuce 91
 
  Stuffed Peppers 92
 
  Stuffed Potatoes 92
 
  Stuffed Tomatoes 93
 
  Turnips au Gratin 94
 
 
Salads  
 
  Alligator Pear Salad 95
 
  American Salad 95
 
  Artichoke Salad 96
 
  Asparagus and Shrimp Salad 97
 
  Cherry Salad 97
 
  Cucumber Salad 97
 
  Endive and Grape fruit Salad 98
 
  Fruit Salad 98
 
  Jardinière Salad 99
 
  Lettuce and Potato Salad 99
 
  Lettuce and Green Pepper Salad 100
 
  Lobster Salad 100
 
  Red Cabbage and Celery Salad 101
 
  String Bean Salad 101
 
  Sweetbread Salad 101
 
  Watercress and Apple Salad 102
 
 
Puddings  
 
  Apple Pudding 103
 
  Apple Soufflé 104
 
  Arrowroot Pudding 104
 
  Baked Apples 105
 
  Baked Quinces 105
 
216  Bananas à la Patricia 106
 
  Barley Custard 107
 
  Bread Pudding 107
 
  Brown Betty 108
 
  Chestnut Mold 108
 
  Cherry Pudding 109
 
  Chocolate Cream Pie 109
 
  Cocoanut Pie 110
 
  Cocoanut Pudding 110
 
  Cream of Rice Pudding 111
 
  Date Pudding 111
 
  Dried Apricots 112
 
  Currant Batter Pudding 113
 
  Farina Pudding 113
 
  Fig Pudding 114
 
  French Pudding 114
 
  Fruit Pudding 115
 
  Ginger Pudding 116
 
  Green-gage Puffs 117
 
  Monte Carlo Cherries 117
 
  Orange Meringue Pudding 118
 
  Parisian Pears 118
 
  Peach Soufflé 119
 
  Pear Dainty 119
 
  Plum Pudding 120
 
  Prune and Apple Tart 121
 
  Prune Pudding 121
 
  Pumpkin Pie 122
 
  Rhubarb Meringue 122
 
  Rice Pudding 123
 
  Stewed Apricots with Custard 123
 
  Strawberry Batter Pudding 124
 
  Strawberry Custards 124
 
  Vanilla Custard 125
 
  Vermicelli Pudding 125
 
  Walnut Pudding 126
 
 
Invalid Cookery  
 
  Apple Purée 127
 
  Barley Gruel 128
 
217  Beef Tea en Casserole 128
 
  Calf’s Sweetbreads 129
 
  Chicken Panade 129
 
  Cold Lemon Pudding 130
 
  Friar’s Omelet 130
 
  Invalid Pudding 131
 
  Jellied Fish 131
 
  Milk Soup 132
 
  Mulled Milk 132
 
  Oyster Soup 132
 
  Raspberry Soufflé 133
 
  Sago Gruel 133
 
  Sago Jelly 134
 
  Savory Beef Jelly 134
 
  Savory Custard 135
 
  Tapioca Creams 135
 
  Tripe Fricassée 136
 
 
Cheese  
 
  Baked Cheese 137
 
  Cheese and Bread 137
 
  Cheese Creams 138
 
  Cheese and Rice 138
 
  Cheese with Noodles 139
 
  Cheese Appetizer 139
 
  Cheese Salad 140
 
  Cheese Sandwiches 140
 
  Cheese Tartlets 140
 
  Cheese and Potatoes 141
 
  Cheese and Corn 141
 
  Cheese Fondue 142
 
  Cheese Dainties 142
 
  Cheese Custards 143
 
  Cheese and Macaroni 143
 
  Cheese Pudding 144
 
  Cheese Soufflés 144
 
  Cheese and Tomatoes 145
 
  Cheese Currant Cake 145
 
  Scalloped Cheese 146
 
  Welsh Rarebit 146
 
 
218Eggs  
 
  Curried Eggs 147
 
  Eggs in Cocottes 147
 
  Egg Pudding 148
 
  Egg Tartlets 148
 
  Eggs in Tomatoes 149
 
  Eggs with Spinach 149
 
  Egg Soup 150
 
  Eggs and Mushroom Ragout 151
 
  Eggs in Ramequins 151
 
  Eggs with Cream 152
 
  Eggs with Macaroni 152
 
  Egg and Potato Pie 153
 
  Eggs au Gratin 154
 
  Eggs and Bacon 154
 
  Golden Eggs 155
 
  Scotch Woodcock 155
 
  Scrambled Eggs with Mushrooms 156
 
  Shrimp Eggs 157
 
  Soufflé Omelet 157
 
  Swiss Eggs 158
 
  Venetian Eggs 158
 
 
Sauces and Gravies  
 
  Arrowroot Sauce 159
 
  Béchamel Sauce 159
 
  Brown Gravy 160
 
  Chocolate Sauce 160
 
  Cucumber Sauce 161
 
  Custard Sauce 161
 
  Currant Sauce 162
 
  Egg Sauce 162
 
  Espagnole Sauce 163
 
  Hard Sauce 163
 
  Hollandaise Sauce 164
 
  Horseradish Sauce 164
 
  Lemon Sauce 164
 
  Mayonnaise Sauce 165
 
  Mushroom Gravy 166
 
  Onion Sauce 166
 
  Oyster Sauce 167
 
219  Parsley Sauce 167
 
  Plum Sauce 167
 
  Pistachio Sauce 168
 
  Sauce Tartare 168
 
  Tomato Sauce 169
 
  White Sauce 169
 
 
Cakes and Breads  
 
  Apple Bread 170
 
  Apple Sauce Cake 171
 
  Brandy Cake 171
 
  Cheese Cake 172
 
  Chocolate Cake 172
 
  Cocoa Sponge Cake 173
 
  Coffee Bread 173
 
  Corn Bread 174
 
  Currant Cake 174
 
  Date Cake 175
 
  Dutch Apple Cake 175
 
  Fruit Cake 176
 
  Fudge Cake 176
 
  Hickory Nut Cake 177
 
  Imperial Cake 177
 
  Mother’s Cake 178
 
  Potato Cake 178
 
  Soft Gingerbread 179
 
  Spice Cake 179
 
  Raisin Bread 180
 
 
Pickles  
 
  Apple Relish 181
 
  Chutney 181
 
  Corn Relish 182
 
  Cucumber Mangoes 182
 
  India Relish 183
 
  Lemon Pickle 184
 
  Lime Relish 184
 
  Mixed Pickles 185
 
  Piccalilli 186
 
  Pickled Beets 186
 
220  Pickled Cherries 187
 
  Pickled Egg-plant 187
 
  Pickled Onions 188
 
  Pickled Oysters 188
 
  Pickled Peaches 189
 
  Pickled Plums 189
 
  Pickled Red Cabbage 190
 
  Pickled Walnuts 190
 
  Shallot Pickle 191
 
  Tomato Chutney 192
 
 
Preserves  
 
  Apple Jam 193
 
  Black Currant Jelly 193
 
  Cranberry Preserve 194
 
  Currant Bar-le-duc 195
 
  Fig and Rhubarb Jam 195
 
  Ginger Pears 196
 
  Grape Conserve 196
 
  Green-gage Jam 196
 
  Lemon Marmalade 197
 
  Preserved Huckleberries 198
 
  Preserved Carrots 198
 
  Prune Marmalade 199
 
  Pumpkin Preserve 199
 
  Quince Marmalade 200
 
  Raspberry Jam 200
 
  Tomato Preserve 201
 
 
Miscellaneous  
 
  Aspic Jelly 202
 
  Boiled Hominy 203
 
  Candied Cranberries 203
 
  Choux Pastry 204
 
  Corn-meal Soufflé 204
 
  Forcemeat Balls 18
 
  Mince Meat for Pies 205
 
  Oatmeal Porridge 206
 
  Pastry 207
 
  Puff Pastry 207
 
221  Suet Pastry 208
 
  Toad in the Hole 208
 
  To Peel and Grate a Lemon 209
 
  To Blanch Almonds 209
 
  To Blanch Pistachio Nuts 210
 
  To make Brown Bread Crumbs 210
 
  Wheat au Gratin 210
 
  Yorkshire Pudding 211
TRANSCRIBER’S NOTES
  1. Silently corrected typographical errors and variations in spelling.
  2. Archaic, non-standard, and uncertain spellings retained as printed.