A CHO IC E CO L L E CT IO N

TE STE D R E CE PTS

W I T H A CHAP T E R O N

PR E PAR AT IO N O F FO O D FO R

THE S ICK

CO MP I L E Dv/

MIS S J E N N IE C . BE N E D ICT

L O UI S V I L L E

J O HN P . MOR TON AN D CO MPAN Y

1 8 9 7K,

P R E F AC E .

In publishing this book the compiler has endeav‘ored to give only a few choice , thoroughly testedreceipts in every department of cooking .

Proceeding upon the maxim that quality is moredesirable than quantity

,

” she has eliminated manyreceipts that are good

,but not as practical

,or else

very similar to others given,and has chosen only

those she has found to be the best and prepared inthe best way .

T he compiler has selected , as nearly as possible,those receipts that will be helpful and practical tothe housekeeper and cook Who desires to prepareeither a simple home luncheon or a more elaboratedish for the dinner party thus attempting to answerto a certain degree the question

,

% What shall I have

for the next meal, and how shall I prepare it

D ainty dishes suitable for the invalid and traysfor the convalescent patient are included, preparedin the most nutr itious and yet palatable way .

S he has endeavored to give each receipt in theclearest and simplest manner, so that even an ama

teur at cooking can use the book with ease, thussuiting the needs of all, from the beginner to the

more experienced housekeeper .

( 3 )

4 P R E FACE .

In order to give all the advantage of her experi

ence you will find on the back pages of the book theaddresses of a few firms Whose goods she has thor

oughly tested and found to be the best in every way,

and by the using of Which she has obtained the best

results : particularly the D aisy F lour, the KentuckyR efining Company

’s N onpariel O il, F leischmann’s

Compressed Yeast, Favorite Cooking S tove forN atural G as

,and the C laudine F lour S i fter .

J E N N IE C . BE NE D ICT .

I N D E X .

8 R E AD PAG E

Potato R ollsPlain R ol lsBeaten Biscu itCorn Muffins

Waffles

S O UP S .

ConsommeQuick BouillonS t . Germain S oupBlack Bean S oupPuree of AsparagusTomato PureeOyster Bisque

P l 8 H

Lobster TimbalsFish PuddingFish CroquettesFr ied OystersOyster en Coqui lleLobster CutletsLobster a la N ewburgS tu ffed Lobster

ME AT S .

R oast Fillet of BeefBroi led FilletsBeefsteak in Oyster BlanketS tu ffed S houlder of MuttonS tu ffed Lamb ChopsG ood S tufli ng for Turkey or Chicken

( 5 )

6 l N D E X.

E N T R E E S .

PAG E

Chicken CroquettesS upreme of ChickenBoudin s of ChickenChicken Klopps with AsparagusS weetbread a la DiplomatS weetbread a la Victor iaS weetbread CroquettesS tuffed PeppersPepper TimbalsE ggs a la TurkMushrooms a l ’Algonquin

S AUC E S .

Lobster S auceAllemande S auceBechamel S auceMushroom S auceHoll andaise S auceHorseradish S auceM ayonnaise Dressing N o . 1

M ayonnaise Dressing N o . 2 (Cooked)Gar ibaldi S auceS alad CreamGerman Dressing

S A L AD S .

Chicken S alad .

S alad a la J ardineE gg S alad .

N ut and Celery S aladFrozen Tomato S aladTomato J ellyOrange S aladGreen Grape S alad

I N D E X. 7

D E S S E R T S .r u m

Orange PuddingEnglish Plum PuddingM ince Meat PattiesR ice PuddingFig Pudding and S auceCharlotte R usseCabinet Pudding and S aucePlain PastryS imple DessertBavarian CreamWine J ellyBaked Caramel Custard with S aucePineapple PuddingPreserves in H alf OrangesLemon P ie FillingCocoanut P ie Filling

CAKE S .

Lady CakeLayer CakeS ponge CakeAngel FoodH ickory N ut CakeS pice Cake .Pecan CakeGinger BreadS our M ilk G inger BreadCrullersS and TartsCookies

Fl LL l N G s ron CAKE S .

Ice Cream FillingMarshmallow and Pineapple Fil lingsPlain Caramel Fill ingChocolate CaramelP rauline FillingCream I cing for Angel Food

8 I N D E X .

%C E S . P AG E

N esselbrode PuddingPlain Vanilla Ice CreamFrozen WatermelonThree of a KindOrange IceFruit PunchHol landaise Ice

MIS C E L L AN E O US .

Potatoes en S urpriseParisienne PotatoesS tu ffed Tomatoes .

Baked BananasPastry Crul lersS alted AlmondsFr icasseed Oysters with MushroomsChicken with Asparagus TipsLittle Pigs in BlanketsCroquettes of French PeasS tuffed S weet PotatoesE gg N oggOmelet

S ICK R O O M C O O KE R Y .

Toast WaterR ice WaterBarley WaterE gg WaterPeptonized M i lk ToastFlaxseed T eaPeptonized M ilkS ter ilized M ilkKoumissBeef T ea with AcidMutton Broth

I N D E X . 9

PAG E

E gg LemonadeChicken BrothCream S oupM ilk and E ggWine WheyJ unketR um PunchChampagne WheyPeptonized OystersBeef T eaBeef Ju iceCreamed ChickenOatmeal GruelMeat CureCreamed OatmealCreamed E ggsCreamed Calf BrainsCreamed S weetbreadsBeef M ince .

R aw M eat DietApple S oup .

Panned OystersFlaxseed LemonadeOrange AdeS herry N ogg

S ix DAI N T Y ME N US .

Dainty Menus for Convalescent Patients

CHAPT E R O N ME N US .

S ix Dinner MenusS ix Luncheon MenusMemoranda

R E C E I P T S

In this book which can be used on the chafing dish

Fr ied oysters . Any of the sauces .Panned oysters . Creamed chicken .

Fricasseed oysters with Creamed eggs .mushrooms . Creamed calf ’s brains .

Little pigs in blankets . Creamed sweetbreads .Chicken with asparagus . Parisienne potatoes .

CO O KIN G

AN D WHAT CAN B E D O NE WITH IT .

We can not deny that the great question of to-day, forever spoken by the hearts of the majority of women, is,‘What am I fitted for, what can I do,

and how can I do itPossibly many, in the time this paper is being read, will

ask of themselves anxiously, H N ow has come the time I

must do something, and what ?There are two considerations that confront us, and pre

vent us from choosing wisely and profitably :F z

’

rst—We are always striving after something that willnot affect our social standing in the eyes of our neighbors .

S econd—When considering a branch of work we inv ar iably scan the completed specimen of some brother artist,and are awed by the immensity, forgetting that we are not

expected to present a rounded act at first , that patienceand perseverance are the secret of all successes .

When debating a field of work, never look at your oconpatiou through your neighbor ’s eye, for nine chances out often she doesn ’t know as much about it as you .

D o not expect your work to dignify and sustain you untilyou have labored for your work and d ignified it . S tandout alone, and look it fair ly in the face, to learn if you are

su ited to accept and uplift it , and enable it to help you .

Be willing to accept the beginning without reference to theend , and in this i s constituted the important subj ect of our

talk on cooking and what can be done with it .

N ow, to show how small a beginning in cooking grew to

a prosperous employment,because earnestly and enthusias

tically entered into, I am going to tell you of the venture I

know most about—my own .

1 2 COOKIN G AND WHAT CAN BE DONE W IT H IT .

When in S eptember, 1 8 93 , I found myself face to facewith the fact that I must fall into ranks with the great armyof working women, my thoughts turned at once to cooking .

Knowing I could make fru it cakes, I began by taking ordersfor them among my fr iends, and made them in my mother ’skitchen . In a few weeks work began to increase, and thefamily kitchen became too small a workshop for this occupation which had been placed in my hands . My fruit cakeshad gone forth to usher in a larger thing than I expected .

I found to my surprise that a goodly number demanded of

me,

H Get you a kitchen and cook for us .

”

I was dismayed—I hadn ’t a cent of capital . I cou ldhave our large yard to build my workshop on , so I picked upmy courage and went to a carpenter, stating my case tohim , telling him I wou ld pay him for his work as soon as I

earned the money,if he wou ld build me a simple little

kitchen with a pantry connected, putting up shelves for my% tools . ” H e may have discerned energy and courage, orhe may have tasted my fruit cakes at some time . Any wayhe built the kitchen, and just before Thanksgiving, in 1 893 ,

I started to work in my plain little shop with no convemiences or embellishments, these to be added as I felt able,and I was surpr ised to see how,

little by little, the kitchenbloomed forth into pots and pans, all paid for by the oconpatiou growing larger and larger .

I sent my circulars all over the city, stating that I wou ldtake orders from a cup of chocolate to a large reception .

The Pr incipals of two of our l argest schools asked meto supply lunches for the children . S o steadily the workgrew

,until now I have my cook and man, and have added

one convenience after another , so that the kitchen is furnished with all necessary appliances .

N ow I supply my own linen and china for receptions ordinners, and furnish trays for the sick . Growing fond of

my work, I have studied it as a science and an art, and lastyear taught classes in cooking at home and in other cities,which I continue this year .

https://www.forgottenbooks.com/join

I 4 COOKI N G AND WHAT CAN E H DONE W ITH I T .

must be placed before our Lucul lus in fit settings . We mustknow his characteri stics—must there be cu t glass and finelinen, or a S evre serv ice on which to serve the preciousviands—must we encircle it in flowers, or leave it in sever ityungarlandedCooking is a science, because in the prepar ing of foods

we are brought in contact with the laws that govern theanimal, vegetable, and mineral kingdoms . Chemistry isour constant companion . N or can a cook stop with what isalready finish ed . S he must be an inventor . S he must seein a cabbage or turnip such possibilities that will transformit from its or iginal state to a dish fit for the gods .

You probably think I have placed cooking under arather high standard in this % glor ious age when I saythat cooking is a science, an art , and a philosophy . But

stop a minute . Did you ever consider that food and theprepar ing of food are the means by which our great socialengine is supplied with energy ?Did you ever consider that food retarded or advanced

the work of our body and mind, and therefore retarded or

advanced national progress to a degree by no means small ?The great sun gives its energy to the seed below ground,

which, under his influence, become the vast expanses of

wood, and by the aid of the same energy that raised i t , theforest flourishes , fall s, and decays, becoming great peatbogs , and finally coal to burst into warmth and flame andenergy again . D o we consider that power small which gavesuch strength for such a transformation

S hall we despise the power that builds us up, enablesus to have strength to labor ?We started with a little kitchen , we have ended in the

banquet hall of peoples . I s it not true

I t is not th e branch of work alone that l i f ts us to a h igher Sphere,For man may choose th e humblest path to find th e great is near ;G od gives us al l our part to do , and with u s l ies the r ightTo leave our task unbeau t ified , or m ighty in H is sight .

COOKI N G AND WHAT CAN B E DONE W ITH I T . 1 5

In this short time I have tr ied to show the use of cooking

,the dignity of cooking, and the place of cooking in the

present day . I have said nothing of its noble past, fornoble it certainly is . Among its devotees we find thegreatest of the world— scientists, artists,philosophers, poets,and potentates, all have found it a friend . Dumas was alsoa cook, Balzac honored it , and some of our best loved memories of the E nglish classics are found to be Char les Lamb ’sH Dissertation upon R oast Pig, Dickens

’ delicious concoctions in Pickwick Papers ,” and Thackeray

’s inimitabledescription of a French chef . N or have I stepped far

enough back in the ages, to the time when the feast washonored as a religious ceremony, or to the grand old Greekswho reverenced that which nourished their bodies, andwhose women, from the matron to the youngest maid, knewthe art of cooking . Their feasts we all know were monuments of magnificence, the legends of which have comedown to us of to-day . Yet we have found that like anytru ly great obj ect, cooking may own a very simple beginning, and opens readily its prospects to the one earnestlyseeking it .We have found that cooking may be used as an honor

able and practical means of livelihood for those who find thatnow it has become a necessity for them to enter the fieldsof labor . We nud this is not its only use but that it mayalso teach , and that from this revered and womanly occupation we learn, as well as in the more exalted fields of thenew woman sphere .

We have found that cooking possesses the dignity of anart, a science , and of a philosophy, and for its place in thisage , it is one of the still unseen powers that uplifts andenables our great peoples to progress .

G L O S SAR Y .

S AUTE .—S aute is to fry in as little fat as possible—fry

ing is to immerse in hot fat .MAR i N AT E .

—T o make salads successfully, the meat, orcelery, or nuts shou ld be placed in a dish and covered withthree parts oil and one part vinegar, and a little salt, whichis to marinate for several hour s . Then any of the dressingwhich is not absorbed should be drained off , the saladmixed as desired, and the regular dressing poured over it .BROWN S T ocx .

- T o make Brown S tock successfu lly,take a four -pound soup bone, remove some of the meatfrom the bone , and then place the bone in the soup kettlewith three quarts of cold water and let it boil on the backof the stove . Take the soup vegetables with a little parsleyand two cloves and the meat which you have reserved fromthe soup bone, chop all fine and saute until brown . Pourinto the boiling kettle and let all boil together slowly fiv e or

six hours . R emove from the fire, strain through a finesieve, let it cool, and skim off the grease . P ut away in acool place and use as desired .

WHITE S TOCK.—Take the liquor in which chicken or

veal has been boiled,remove the meat and season, boil for

fif teen minuteswith a stalk of celery, a slice of onion, twoslices of carrot, and a bay leaf, and a little salt and pepper .

S train and use as White S tock .

D I L UT E D E G G .—Where egg and crumbs are to be used

in frying,always dilute one egg with two tablespoonsfu l of

water . This will prevent a hard crust from forming on

any thing that is fried , and will make just a delicate brown .

CAKE .—T o obtain the best resu lts in making cake where

milk and baking powder are to be used, stir into the milkthe baking powder, and add to the cake the last thing, for

( 1 6 )

G L OS S AR Y . 1 7

in many cases where the baking powder is put into theflour some of it is lost, and the cake is not as light as itshou ld be .

CAKE .—In plum puddings, fruit cakes, mince meat, etc

where spices and liquor are used, I find it more desirable tolet the spices stand in the liquor for an hour or more beforeputting into the other ingredients .WH I P P E D CREAM .

—R emember that a pint of creamwhipped is not a pint of whipped cream . Be careful tonotice always whether the receipt calls for whipped creamor cream whipped .

R I CE .-I t is a most satisfactory way to soak r ice in cold

water for an hour or more before using .

BR E AD .

*

POTATO R O L L S .

1 cup flour . 1 cup potatoes (which have beencup of lard . put through a potato-r icer .

1 cup of milk . 2 eggs, well beaten .

cup of sugar ( scant) .'

1 teaspoonfu l of salt .1 cake of Fleischmann ’s Compressed Yeast, dissolved in

2 cups of lukewarm water .

M ix thoroughly the lard,potatoes

,sugar

,and

salt ; add the eggs, then the milk, and then theyeast . S et to r ise for two hours make into a softdough by adding about a quart of flour

,and set to

r ise again . Make into rolls or loaf, butter the top,

and set to r ise again bake in a quick oven .

PLAIN R O L L S .

1 pint of milk . 2 tablespoonsfu l of bu tter .

2 tablespoonsfu l of sugar . I teaspoonfu l of salt .3 cups of flour for sponge . cup of lukewarm water .

cake of Fleisohmann’

s Compressed Yeast .

S cald the milk and pour it over the butter,sugar

,

and salt . When cold , add the yeast cake dissolvedin the lukewarm water

,then add the flour to make

the sponge beat well ; let it r ise until light . T henadd enough flour to knead knead well—very thoroughly—and set to r ise . When light, cut it down ,shape into rolls , let r ise again . and bake in a quickoven .

* I find excellent resu lts from using the Claudine sifterin bread and cake making .

—J . c . B .

( 1 9 )

20 ONE HUNDRED TE S TED RECE I PTS .

BEAT EN BISCUIT .

1 quart of flour . cup of l ard .

1 cup of cold water . teaspoonful of salt .

Add two tablespoonsful of milk with the water(to make them brown nicely) . R ub the lard wellinto the flour , and add the milky water until youhave a stiff dough . Work through a biscuit machine or beat with an iron until the dough is smoothand light . Bake in a moderate oven .

COR N MUFFINS.1 pint of meal . pint of milk .

1 tablespoonfu l of lard . 2 eggs .1 heaping teaspoon baking teaspoon of salt .powder .

Beat the eggs separately until very light . T henadd to the yelks the meal

,baking powder, and salt

sifted together . T hen the lard melted, then themilk, and when just ready to pour into the hot buttered r ings add the whites of eggs beaten to a stiff,dry froth .

WAFFLES .

2 cups of flour . 1 teaspoonfu l of bakingteaspoonfu l of salt . powder (heaping) .

2 eggs, we ll b eaten . 1 % tablespoonsful melted1 cup milk . butter .

M ix the flour,baking powder, and salt, and sift ;

then add the well-beaten yelks of two eggs, to whichhas been added the milk

,and stir into the dry mixt

ure . Add the melted butter , then the whites of thetwo eggs, beaten to a sti ff froth . T hen have thewatfle irons very hot and well greased—pouring offany extra grease

,leaving only enough to keep batter

from sticking .

https://www.forgottenbooks.com/join

22 ONE HUNDRED TE S TED RECE I PTS .

ST . GERMAIN.

1 can peas . Water as much as thereonion . liquor in the can .

S prig of parsley . A blade of mace .teaspoonful of sugar . 1 teaspoonfu l salt .teaspoonfu l of pepper . 3 cupsful brown stock .

A bit of bay leaf .

D rain and mash the peas,add the water, reserv

ing one-half cup of the peas,putting the remainder

into the stew pan with the onion, bay leaf, parsley,mace , sugar, salt, and pepper ; simmer gently forhalf an hour

,mash thoroughly, and add the hot

brown s tock . Let it come to the boiling point andrub through a sieve . T hicken with one tablespoonful of butter and one heaping tablespoonful of flour .

Cook t en minutes and add the whole peas .—Mz

’

ss

Farmer .

QUICK BO UILLO N.

1 tablespoonful butter . small onion, sliced .

1 % lb s . finely chopped 1 stalk celery .

lean beef (round being chicken (bones wellbest ) . broken) .

4 cloves . 2 slices car rot .1 bay leaf . 2 sprigs parsley .

1 12 pints cold water . 1 egg (white and shell) .

Melt the butter and add the onion , cook until theonion is thoroughly browned then add the beef (thatfrom the round being best) and chicken, celery,cloves

,Carrot, bay leaf, parsley, and cold water .

Cover the saucepan,and stand on the back of the

stove where the water will slowly heat . Let it cometo boiling point

,then simmer gently for two hours .

S train,return to saucepan and br ing to a boil . Beat

S O UP S .

the white of one egg, add a half cup of cold wateruntil thoroughly mixed

,crush the shell and add to

the egg and water,and then to the boiling bou i llon

boil four minutes,let it %stand one minute to settle

,

and strain through cheese cloth wrung out of coldwater .

BLACK BEAN.

1 pint black beans'

. 1 large soup bone .

teaspoon ground cin S everal cloves .namon . 2 onions, fried .

A little allspice . A few slices of lemon .

2 tablespoonsfu l of bu tter . S alt and pepper to taste .

tumbler of sherry wine .

S oak the beans over night . R inse well and boilthoroughly in the morning . When thoroughlycooked

,mash through a colander and add it to soup

stock made from the soup bone . Add the season ingand onions and butter . When ready to serve

,add

three hard bo iled eggs sliced .

PUR EE O F ASPAR AGUS .

1 quart wh ite stock . 1 can asparagus .1 pint cream . 1 level tablespoon of but

1 heaping teaspoonful flour . ter .

Put a little more than a quart of white stock

(either chicken or veal broth) on the fire with theasparagus and let them boil hard for fifteen minutes ,then strain

,pressing all the substance from the

asparagus—reserve the tips of asparagus to serve inpuree . T hicken the strained stock with the butterand flour

,and just before serving add the cream ,

salt,and pepper .Celery

,peas, etc .

,can be used in the same way .

24 ONE HUNDRED TES TED RECEI PTS .

TOMAT O PUR EE.

1 can tomatoes . 1 pint brown stock .

1 bay leaf . 1 sprig parsley .

1 stalk of celery . 1 teaspoonful of sugar .

1 tablespoonfu l of butter . S everal slices of onion .

Put the tomatoes into a sauce pan with the brownstock

,bay leaf

,parsley

,celery

,and sugar ; simmer

thoroughly put the onion and butter into the sautepan

,and when the on ion is thoroughly done—but not

brown—add a tablespoonful of flour,and put all with

the tomatoes season with salt and pepper . Pass thewhole through a fine sieve or strainer—heat againand serve .

OYSTER

1 quart of oysters .1 slice of onion .

2 blades of mace .A bit of bay leaf .

cup of flour . taste .

S cald the oysters and the liquor, separate themafter heating to bo il ing point

,strain liquor through

cheese cloth, reheat, and thicken with the butter andflour . S cald the milk with the other ingredientsmentioned

,remove seasonings

,and add the milk to

the oyster l iquor,and then add the oysters . S erve

hot with whipped cream on top .

—Mz’

ss Farmer .

BISQUE.

4 cups of cream .

2 stalks of celery .

1 spr ig of parsley .

cup of butter .

S alt and pepper to

FI S H .

LOBSTER TIMBAL S .

2 slices of stale bread . 1 pound halibut or cod .

1 egg, 1 yelk . 4 tablespoonsfu l of r ichtablespoon onion chopped cream .

fine. 3 tablespoonsful of butter .

2 tablespoonsfu l of flour . 1 tablespoon sherry wine .23 cup of lobster . S alt and pepper to taste .

S oak two slices of stale bread in water until soft,

squeeze until entirely free from water, cook with ateaspoonful of butter, beating to the consistency of

india rubber, then cool put one pound of halibut orcod through a meat chopper, and then pound in amortar . Add gradually one-third cup of bread

,one

egg,one yelk, and four tablespoonsful of rich cream ;

beat well . Butter timbal mo lds and spread the breadmixture on sides and bottom fill with the followinglobster filling :S aute one-half tablespoonful of onion

,chopped

very fine ,in three tablespoonsful of butter add two

tablespoonsful of flour,one-half cup of r ich cream

,

yelks of two eggs,salt and pepper to taste . When

this thickens,add a tablespoonful of sherry wine and

two thirds of a cup of chopped lobster ; pour out tocool

,fill the center of the timbals

,cover with the

fish ,and cook in a hot oven in a pan of hot water

serve with lobster sauce . T his proportion makes sixtimbals .—Bos lo¢z Cw iring

(2 5 )

26 O N E HUNDRED TES TED RECE I PTS .

FISH PUDDING.

1 pound boiled fish . cup of cream .

1 % tablespoons of flour . 1 % teaspoons of salt .teaspoonful of pepper . 1 teaspoonful lemon ju ice .

A little onion ju ice . 2 eggs .

Mash the fish thoroughly,then put through a puree

sieve and add seasonings . Put butter in the saucepan

,and when melted add the flour

,then the cream

,

then the beaten eggs,stirr ing until well scalded

,not

thick . T hen add the fish ,beat well and fill a ring

mold with the pudding,pressing it well against the

sides ; set the whole in a pan of water and put in amoderate oven for thirty minutes . R emove onto adish and fill in the center with par isi enne potatoes,making a border of the same outside, and serve withrich cream sauce , in which parsley is chopped .

Cm tury C00k Book.

FISH CR OQUET T ES.1 pint boiled fish . teaspoonful of onionteaspoonful pepper . juice .

1 cupfu l of cream . 1 tablespoonful of butter .

2 tablespoonsful of flour . Yelks of two eggs and a1 teaspoonfu l salt . little chopped par sley .

Put the butter into a sauce pan when melted addthe flour, and when thoroughly mixed add the cream,

then the seasonings , then the beaten yelks of twoeggs

,and then the fish and the parsley . S pread on a

dish to cool ; make out into croquettes to the beatenyelk of one egg add two tablespoonsfu l o f water .

D ip the croquettes first into the stale bread crumbs,then in egg

,and then in crumbs . Fry in boiling fat .

S erve with either Bechamel or Hollandaise sauce .

F I S H .

LOBST ER CUTLETS .

2 level tablespoonsfu l of 1 pint chopped lobster .

butter . 2 heaping tablespoonsful1 teaspoonful of salt . of flour .

cup of white stock . Pepper to taste .cup of cream . 1 beaten egg .

1 teaspoonfu l finely chopped Mushrooms and 1 choppedparsley . tra lhe .

Melt butter,

flour,cream

,and stock . Work

smooth ; add the parsley, egg, lobster, mushrooms,and truffle . Cook a few minutes and pour out on aplatter to get thoroughly cold (the colder the better)shape into cutlets

,dip in bread crumbs

,then in

diluted egg,then in crumbs put in frying basket and

fry in hot lard .

FRIED OYSTER S .

T ake large,select oysters , wash and drain and

wipe . D ip them in the yellow of an egg, dilutedwith two tablespoonsful of water , then in bread orcracker crumbs ; put in frying basket and fry in deep,hot lard .

OYSTER S E N CO QUILLE.

2 sets of calf brains . 5 0 oysters .

Carefully clean the brains and boil in salt waterscald the oysters in their own liquor until the edgescur l

,and then cut in small pieces . Chop the brains

and mix with the oysters . T ake two tablespoonsfulof butter and saute a little finely chopped onion in it ,add to the brains and oysters a little chopped parsley

,

celery salt,salt and pepper . T hen add one—half cup

of cream , two tablespoonsful of stale bread crumbs

28 O N E HUNDRED TE S TED RECE I PTS .

and oyster liquor to moisten . S erve in shells orbread sticks, with buttered bread crumbs on the topof each ; put in the oven just long enough to getthoroughly hot .

STUFFED LOBSTER .

2 pounds lobster meat . 1 % cups of cream .

cup r ich white stock . A bit of bay leaf .3 tablespoonsfu l of butter . 3 tablespoonsfu l of flour .

Yelks of 2 eggs . 1 teaspoonfu l lemon ju ice .

1 teaspoonfu l of chopped 1 cup of pecan kernels (ifpar sley . desired) .

S eason with salt,cayenne

,and a little grated nu t

meg . S cald stock and cream with the bay leaf,remove

the bay leaf,melt the butter ; then add the flour

,

then cream and stock, and then the seasonings, thenthe yelks slightly beaten , and the lemon juice . Whensauce is thick, add the lobster and the nuts , and fillthe shell cover with buttered bread crumbs andbrown in the oven . S erve in a nest of watercress .

LOBSTER A LA NEWBUR G.

1 pint finely chopped lobster . pint cream .

Yelks of 3 eggs . glass of sherry .

teaspoonfu l of salt . A little red pepper .

Put the cream,wine

,and beaten yelks together

in a double bo iler and cook,stirr ing steadily

,until

the sauce thickens . Put in the lobster,let it become

heated through, season and serve . A larger portionof sherry may be used i f desired . Be very carefulto cook this over boiling water

,as it curdles very

easily .

https://www.forgottenbooks.com/join

3 0 ONE HUNDRED TE S TED RECE I PTS .

BEEFSTEAK IN OYST ER BLAN KET.

S elect a porterhouse steak at least an inch and ahalf thick, remove the bone,

’ wipe off with a wetcloth

,rub over with lemon . With some of the fat

which must be tr immed off,gr ease the wire broiler

and place the meat in it ; bro il over a very hot fire atfirst that the surface may be well seared

,thus pre

venting the escape of ju ices . After this,turn occa

sionally until cooked on both s ides ; remove to abaking pan

,cover thoroughly with select oysters

,

placing a little butter here and there all over it .

S queeze the juice of half a lemon and place in a hotoven ; cook until the oysters plump and the edgescur l season with salt and pepper . S erve with meltedbutter

,a little lemon juice

,and chopped parsley .

STUFFED SHOULDER O F MUTTON.

Have the butcher carefully remove the blade fromthe shoulder, and fill the space with a mixture madeof one cupful of crumbs

,one tablespoonful of butter,

one tablespoonful of chopped parsley, one dozenoysters

,the juice of one lemon, a teaspoonful of salt,

and one egg . S ew up the opening, roas t in the ovenwith a little water in the pan ; allow fifteen minutesto the pound

,and baste frequently . More oysters

may be used , or they may be omitted altogether . A

stuffing may be made of chopped meat , celery, onion,mushrooms

,crumbs

,egg

,and seasoning of salt and

pepper .—Ce7ztur_y Cook Book.

MEATS .

STUFFED LAMB CHO PS .

P ut a tablespoonful of butter into a saute pan ;when hot

,add a tablespoonfu l of flour let the flour

cook a few minutes, add four tablespoonsful of

chopped mushrooms, one teaspoon ful of parsley,

one—half teaspoon fu l of salt, and a dash of pepper .

Moisten with three tablespoonsful of stock ; mix alltogether and set aside to cool . Have six Frenchchops cut one and a half inches thick, then splitthem in half, cutting to the bone spread the mixturebetween the split chops

,press the edges well together ,

and broil eight minutes . S erve with melted butteror S panish sauce .

GOOD STUFFING FO R TUR KE Y O R CHICKEN.

Moisten a cupful of bread crumbs with meltedbutter , season highly with salt, pepper , thyme ,chopped parsley

,and onion juice . O r, put in a

sauce pan a tablespoonful of butter and fry in i t oneon ion chopped fine

,then add a cupful of bread

which has been soaked in water,all of the water

having been pressed out thoroughly, one-half cupfu lof stock, a teaspoonful of salt, a teaspoon each of

pepper and thyme,one-half cup of celery cut into

very small pieces . S tir it until it leaves the sides ofthe pan

,then stuff either turkey or chicken .

—Cenf ury Cook Boole.

E N TR E E S .

CHICKEN CR OQUETTES .

1 boiled chicken . 1 can mushrooms .pound stale bread . pound butter .

4 eggs .

Put the chicken and mushrooms through a cro

quet te grinder . S oak the stale bread in a littlechicken broth and add it to the meat and mushrooms,then add the butter and eggs ; mix well together andboil until well cooked ; season with salt , pepper ,celery salt, chopped parsley, and a little finelychopped onion

,and a V ery little nutmeg . Pour out

on a platter,and when thoroughly cold

,shape , roll

in bread crumbs,place in a frying basket and fry in

boiling fat .

SUPR EME O F CHICKEN.

Breast and wing of a four pound chicken, raw.

Four eggs,two-thirds cup of thick cream . Force

the chicken through the meat gr inder,beat the eggs

separately and add,stirr ing until the mixture is

smooth ; add the cream,salt

,pepper

,and a little

celery salt . Butter the timba l molds and line themwith chopped mushrooms hll with the chicken andset the molds in a pan of boiling water . Bake aboutthirty minutes in a moderate oven . S erve withBechamel sauce .

3 4 ONE HUNDRED TESTED RECE I PTS .

BO UDINS O F CHICKEN.

For every pint of chopped,cooked chicken meat

take one tablespoonful of butter,two of bread

crumbs , one-half cup of cream, two whole eggs, onetablespoonful of chopped parsley

,salt and pepper to

taste . Melt the butter and add the bread crumbs ;stir until well mixed

,and add the cream . As soon

as it is heated,take from the fire, add the chicken ,

seasoning,and the egg s beaten light without sepa

rating . S tir all well together,fill the cups or tins

two-thirds full of mixture,stand in a baking pan half

full of boiling water,and bake in a moderate oven

about twenty minutes .

CHICKEN KL O PPS .

2 cups finely chopped Unbeaten whites of fourcold chicken . eggs .

1 teaspoonfu l of salt . }4 teaspoon of Paprica .

M ix the above ingredients thoroughly moistenthe hands with cold water and shape the mixture inround balls . Have r eady a sauce pan of white stockjust at the boil ing po int ; carefully put the balls intoit and poach about fiv e minutes without allowing thewater to bubbl e . S erve on rounds of buttered toastwith a stalk of asparagus in each klopp . Pour aroundthem a rich

,white sauce .

SWEETBR EAD A LA DIPLOMAT.

S aute half a tablespoonful of chopped onion in twotablespoonsfu l o f butter

,add two tablespoonsful of

flour,half a cup of cream

,and half a cup of white

stock . S eason with salt and cayenne . Add the

ENTREE S .

yelk of one egg . When it thickens, add one third ofa cup of mushrooms

,chopped fine,

two tablespoonsful chopped t rutfles

,tr immings of the sweetbreads

,

and a little chopped parsley . T hen add one tablespoonfu l of sherry wine . Let it cool and spread onsweetbreads which have been sauted in butter

,after

parboiling . D ip in diluted egg and bread crumbs,

place in frying basket and fry in very hot fat . S ervewith Allemande sauce .

SWEETBR E AD A LA V ICTOR IA.

Boil two pairs of sweetbreads in salt water witha tablespoon ful of lemon ju ice drain and cover withcold water . When cold

,chop fine and add sufficient

chopped mushrooms to make one pint in all . Meltone tablespoonful of butter , add one tablespoonful offlour, salt and pepper to taste . When smooth , addslowly a cup of cream . When this thickens, add atablespoon ful of lemon ju ice and a slight grating ofnutmeg, half a teaspoon of finely chopped parsley,one beaten egg, and the sweetbreads and mushrooms .Pour out on a dish to cool, make palm shape, roll inbread crumbs, diluted egg and bread crumbs , placein frying basket and fry in hot lard . S erve withAllemande sauce .

SWE ETBR EAD CR OQUETTES .

2 pairs sweetbreads . A few chopped mushrooms .1 level tablespoonfu l of 1 heaping tablespoon of

butter . flour , salt, pepper, and1 cup of cream . a little onion ju ice .

Parboil the sweetbreads, putting a little lemonju ice in the water . T hrow them into cold water :

3 6 O N E HUNDRED TES TED RECEI PTS .

remove the outside skin and membrane . Chop fineand measure . Add enough chopped mushrooms tomake a pint . Melt the butter and add the flour andthen the cream . When smoo th

,add the yelk of one

egg . S eason with salt,pepper

,and a little onion

j uice,chopped parsley

,and celery salt . T hen add

the sweetbreads and mushrooms . Cook a few minutes

,turn out to cool

,shape

,dip in bread crumbs

,

diluted eggs and crumbs,place in a frying basket and

fry in hot lard .

STUFFED PEP PER S .

Cut off the tops of green peppers and remove theseed

,parboil them ten minutes , chop the tops fine ,

one tablespoonful of chopped onion and two of freshchopped mushrooms saute all in two tablespoonsful ofbutter about twelve minutes

,add one tablespoon of

flour,half a cup of brown stock

,one tablespoon of

ground chicken,one-half tablespoon of ground ham

,

and one tablespoon of bread crumbs . S eason withsalt

,pepper, and chopped parsley, cool, then stuff

the peppers,spr inkle with buttered bread crumbs

and put in the oven to brown ; serve with white sauce .

PEPPER TIMBALS .

Butter well a tin timbal mold or cup, l ine with alarge red pepper from which has been taken theseeds (and which has been parboiled , or use thecanned red pepper ) , butter them and line withchopped mushrooms . D rop in to each one a raw eg g ,

Spr inkle over a little salt and pepper , put into a baking pan which is half full of boil ing water, and putinto a hot oven and cook until the egg is thoroughlydone . T urn out and serve with white sauce .

https://www.forgottenbooks.com/join

SAUCE S .

ALLEMAN DE SAUCE .

Melt two level tablespoonsful of butter,and add

two heaping tablespoonsful of flour when smooth,

pour on one-half pint of white stock and one-half pintof cream ; season with salt, pepper , chopped parsley,and lemon ju ice

,and then add the beaten yelk of an

egg .

BECHAME L SAUCE.

1 cups white stock . 1 slice of onion .

1 slice of carrot . 1 bay leaf .1 sprig of parsley . cup of butter .

cup of flour . 1 cup of cream .

S alt and pepper .

Cook the stock with the onion, carrot, bay leaf, andparsley about fifteen minutes

,and then strain . Melt

the butter,add the flour

,then the stock and cream .

LOBSTER SAUCE.2 tablespoonsfu l of bu tter . 2 tablespoonsfu l of flour .

1 pint of cream . Yelks of two eggs .

S eason with salt,pepper

,and a little sherry

wine . Melt the butter,then add the flour

,then the

cream , then the seasoning, and then the well beatenyelks, and when thick add a heaping cup of lobster

,

chopped fine .

ONE HUNDRED TES TED RECE I PTS .

HO L L AN DAISE SAUCE.

cup of butter . teaspoon of salt .Yel ks of 4 uncooked eggs . cup of boiling water .

1 % tablespoonsful lemon Dash of cayenne .ju ice .

F ill a bowl with hot water,pour out the water

and wipe the bowl dry . Put the butter into it andbeat until soft and creamy ; add the yelks of theeggs, one by one, and beat until they are blendedwith the butter . Add the lemon juice, salt, andpepper

,and beat again until smooth . T hen take

out the spoon and beat the mixture with an egg-beaterfiv e minutes . Put into a double boiler with boilingwater . Add to the butter and eggs one-third cup ofboiling water and cook until the same is as thick asmayonnaise

,beating cons tantly W ith the egg-beater .

S erve either hot or cold .

MUSHR OOM SAUCE.

1 tablespoonful of butter . 1 heaping tablespoon of flour .

cup brown stock . cup of cream .

S eason with salt and pepper,and add one cup of

chopped mushrooms .

HOR SER AD ISH SAUCE.

M ix two tablespoonsful of grated horseradishwith one tablespoonfu l o f V inegar and one- fourthteaspoonful each of salt and pepper . M ix thoroughlyand stir in four tablespoonsful of whipped cream,

stiff . S erve with roast beef or oysters .

S AUCE S .

Yelk of 1 hard boiled egg . 1 teaspoonfu l of mustard .

S alt and pepper to taste . Yelk of 1 raw egg, wellof small bottle olive oil . beaten .

White of 1 egg beaten stiff Vinegar to taste .and dry .

R ub the yelk of hard boiled egg through a finesieve until smooth ; add to that the mustard , salt,pepper

,raw yelk

,well beaten . T hen add the oil,

and next the V inegar slowly,lastly the raw white of

egg .

MAYONN AISE N o. 2 (COOKED ) .

Yelks of two eggs, well beaten, four tablespoonsful of vinegar . Bo il until thick

,and s tir in one heap

ing tablespoonful of butter or olive oil . When cold ,add half a teaspoonful of salt

,half a teaspoon ful of

dry mustard, and a little pepper, and a cup ofwhipped cream .

GARIBALDI SAUCE.

1 pound tart apples, pared 4 ounces onions .and cored . 1 pound salt .

1 pound r ipe tomatoes, pound best ginger ,out fine . ground .

1 pound best layer raisins . 2 ounces garlic .pound peppers bell

,r ipe but not dried .

Chop all ingredients fine, and put in a stone jar,adding four quarts of best vinegar ; let stand fourweeks, stirr ing daily . T hen boi l thirty minutes, strainthrough a colander and then through a s ieve

,and

bottle when cold .

ONE HUNDRED TE S TED RECE I PTS .

SAL AD CR EAM.

M ix one-half tablespoonful of mustard and salt

(each) and one tablespoonful of sugar wi th one egg ,

slightly beaten . Pour on this three- fourths cup of

cream and one- fourth cup of scalded vinegar withtwo and a half tablespoonsful melted butter . Cookin a double boiler until it thickens slightly . S trainand cool . S erve on cold slaw .

GER MAN DRESSING.

Beat one-half cup of heavy cream , j ust beginningto sour, with one egg ; beat until sti ff . Add threetablespoonsful of vinegar and beat again .

SAL ADS .

T ake equal proportions of cold chicken and celery,out not too small . T o a quart of chicken and celerypour over one-half cup of oil and let it mar inate halfor whole morning, and when ready to serve mixwith mayonnaise dressing .

T o one pint of ground , boiled chicken, add equalparts of asparagus tips, peas, chopped str ing beans,chopped celery, and a few pecan kernels . M ix carefully and pour over it mayonnaise .

EGG SALAD.

Bo il the eggs twenty minutes . Peel off the shellsand cut the eggs in half lengthwise . R emove theyelks

,put in a bowl and cream . T ake two eggs

well beaten,half a teaspoonful of dry mustard, three

tablespoonsful of r ich,sweet cream

,one tablespoon

ful of salt,one teaspoonful of pepper, two table

spoonsful of olive oil,and one and a half table

spoonsful of vinegar . Boil all until very thick andmix with the cooked yelks . F ill the whites, andwhen cold serve with mayonnaise .

(4 3 )

44 O N E HUNDRED TES TED RECEI PT S .

N UT AN D CEL ER Y SALAD .

M ix equal parts of pecans, almonds, E nglish walnuts

,and celery . Marinate in oil and serve with a

French dressing with a border of cur ly celery andlettuce .

FR OZEN T OMAT O SALAD.

T ake one quart can of tomatoes (or the sameproportion of fresh tomatoes) , drain off all the liquor,pour over them mayonnaise and a li ttle chopped celery, put in a freezer and freeze . S erve in nasturtiumleaves .

TOMATO JE L L Y

Cook one-half can of tomatoes for ten m inutes,

with a pinch of soda if very acid . Add half a teaspoonful of salt, and rub through a sieve or strainer .Pour over it one- fourth box of gelatine which hasbeen soaked in one- fourth cup of cold water ; mold,and when congealed serve on lettuce with mayonnaise dressing .

OR ANGE SALAD.

S elect firm,acid oranges ; cut in half and remove

all the pulp from the skins . Mar inate in two tablespoonsful of oil

,one tablespoonful of lemon juice,

and a little salt . Make a dressing with half a cup of

whipped sour cream ,one tablespoonful of lemon

juice,one- fourth teaspoonful of salt, and a little

cayenne . R emove oranges from the oil, place backin the skins

,pour over the cream dressing, and serve

on lettuce leaves .

https://www.forgottenbooks.com/join

DE S S E R TS .

OR ANGE PUDD ING.

1 pint of cream . Whites of 4 eggs—pinchcup of sugar . of salt .

2 tablespoonsful corn starch .

D issolve the corn starch in a little of the creamput the remain ing cream and sugar over the fire in adouble boiler . When it boi ls, add the corn starch,cook until smooth, then add eggs well beaten . Whencold

,slice six oranges fine ,

spr inkle with sugar,and

let them stand for half an hour . Pour over foundation

,and over this pour whipped cream and oranges,

j ust before serving .

ENGLISH PL UMpound stale breadcrumbs .pound sugar .

nutmeg, grated .

teaspoonful mace andground cloves .

1 teaspoonfu l salt .1 % pounds raisins .pound hgs .

S oak the stale bread crumbs in one cup of hotmilk . When cold

,add the sugar and yelks of eggs

beaten stiff,also nutmeg

,cinnamon

,mace

,ground

cloves, and salt . Chop fine and cream the beef suet

(47 )

X cup wine and brandymixed .

1 cup hot milk .

1 teaspoonful cinnamon .

4 eggs .X pound beef suet .X pound currants .X pound citron .

48 ONE HUNDRED TE S TED RECE I PTS .

and add to the mixture with the raisins stoned andfloured

,and the currants

,figs, and citron chopped

fine . Add the wine and brandy,and the whites of

four eggs beaten stiff . T urn into a buttered mold andsteam from six to eight hours . — Boszo7z CookingS cfiool .

RICE PUDDING.

4 tablespoonsfu l of r ice . M ilk and cream .

X teaspoonfu l of salt . 4 tablespoonsful sugar .

1 teaspoonfu l vanilla . X cup of stoned raisins .

Into a pudd ing dish holding a quar t put the r ice,

which has been well washed and soaked . F ill thedish with milk and cream

,and add the salt . Put

into the oven to cook for about half an hour . Add

the sugar,vanilla

,and raisins

,and return to the oven

and cook slowly for two hours or more if necessary .

I f the milk boils down,li ft the skin at the side and

add a little more hot cream . T o make the puddingcreamy it must be cooked very slowly and plenty ofcream used . Just before serving, spread thickly overthe top fresh marshmallows . Put in the oven justlong enough for the marshmallows to swell . Beforesending to the table

,garn ish with candied cherr ies or

red jelly . S erved with whipped or plain cream ..

MIN CEMEAT PATTIES .

Heat pattie shells and mincemeat separately .

When very hot, fill the shells with the mincemeatand serve with frozen whipped cream

,flav ored with

brandy .

DES S ERTS .

FIG PUDDING.

X pound beef suet . 1 teaspoonfu l salt .2 heaping cups stale bread X pound figs .

crumbs . 2 eggs well beaten .

X cup milk . 1 cup sugar .

Ch0p and rub to a cream the beef suet, add theraisins finely chopped ; mix thoroughly . T o thebread crumbs add the well beaten eggs, m ilk, sugar,and salt, and mix all together well . Place in a buttered pudding dish and steam for several hours .S erve with a fancy sauce .

SAUCE FO R S AME .

Beat the yelks of two eggs until light . T henbeat the whites of two eggs stiff and add half a cupof powdered sugar . Combine the two and add onefourth cup of hot cream and four tablespoonsfulsherry wine .

-Bos t0 7z Cooking S cfiool .

CHAR LOTTE R USSE .

White of one egg . S ponge lady fingers .

X box gelatine dissolved in 1 cup powdered sugar .

X pint boiling water . 2 teaspoonsfu l vanilla .

Yel ks of three eggs . Whip from 1 qt . of cream .

Beat the white of an egg slightly,put a thin coat

ing around a glass bowl,and then line with sponge

lady fingers . D issolve the gelatine in boiling water .

When thoroughly dissolved,stir in the sugar

,add

the vanilla and the beaten yelks of three eggs ; stirin the whip from a quart of cream

,and when it stit

fens some,pour into the bowl lined with sponge

cakes and garnish the top prettily with whipped cream .

50 ONE HUNDRED TE S TED RECE I PT S .

CABINET PUDDING.

1 pint of milk . X cup raisins,chopped

2 tablespoonsfu l of sugar . citron, currants .X tablespoonfu l of butter . X teaspoonful of salt .2 eggs . 1Xpints stale sponge cake .

Beat the eggs,sugar

,and salt together ; add the

mi lk ; sprinkle a pudding mold with cake crumbs,then a layer of fruit, then cake crumbs, and continueuntil all is used up . Pour on the custard and let itstand two hours

,then steam one and a half hours .

SAUCE FO R SAME .

1 cup of butter . 2 cups powdered sugar .

X cup of cream .

Beat the butter to a cream,add the sugar grad

ually ,and when very light

,add the cream . Flavor to

taste . Cook for a few minutes in a double boiler .

PLAIN PASTR Y.

I X cups flour . X cup of butter .

X cup lard . X teaspoonfu l salt .A little ice water .

Wash the'

bu tter,squeeze out all the milk and

water,flat ten it out . Add the salt to the flour and

cut in the lard with a knife . Moisten it with thecold water . T oss on the board , dredged spar inglywith flour

,pat and roll out . Fold in the butter

,

roll out,and repeat folding and rolling several times .

Cover with cheese cloth and set away in a cool place,though never in direct contact with ice . R oll thinand bake in a moderate oven .

—Bos t0 7z Cooking

DE S S ERTS .

SIMPLE DESSER T.

Lady fingers . Bananas,sliced thin .

X cup of sherry wine . 2 heaping tablespoonsfulWhipped cream . of sugar .

Line a bowl with lady fingers , fill it half full ofbananas sliced thin

,pour over them about half a

cup of sherry wine and a heaping tablespoonful ofsugar

,then fill the bowl with whipped cream .

WINE JE L L Y .

4 ounces of sheet gelatine . 1 medium tumbler of lemon2 pounds of sugar . juice .

1 quart of sherry wine . Whites of 3 eggs .5 pints of water .

Pour the water on the gelatine,soak over night

,

and in the morning put all of the ingredients togetherincluding the beaten whites and shells of the eggs .Boil twenty minutes add the thin yellow r ind of twolemons fiv e minutes before taking off the fire . S trainthrough a canton flannel bag

,pour ing back the first

that runs out . D o not squeeze,but let it dr ip until

all runs out . Pour in molds and set away to congeal .

BAV AR IAN CR EAM.

X box of gelatine . X cup of boiling water .

Sweeten and flav or to taste . 1 quart of whipped cream .

S oak the gelatine in the boiling water,sweeten

and flav or to taste ; add one quart of stiff whippedcream ; put in molds and set away to congeal, andserve with whipped cream .

5 2 ONE HUNDRED TES TED RECE I PT S .

BAKED CAR AMEL CUST AR D WIT H SAUCE.

S et a small sauce pan , containing one-half cup ofsugar

,over the fire and stir the sugar gently . As

the sugar loses water by evaporation it assumes theappearance of flake tapioca

,and as the cooking con

t inues it changes color , becoming caramel . Caremust be taken that the caramel does not burn or

become too dark in color . S cald four cups of milk,

and add the caramel to the milk very carefully,and

as soon as the two are well blended, pour the m ixture onto fiv e eggs slightly beaten ; then add onehalf teaspoonful of salt and one teaspoonful of vanilla .

S train at once into a buttered melon mold , set themold in a pan of hot water and bake in a slow ovenuntil the custard is firm . S erve with caramel sauce .

SAUCE FO R SAME .

Put one-half cup of sugar into a sauce pan over thefire and stir the sugar until it melts and becomes alight brown color . Add half a cup of boiling water

,

and allow the liqu id to simmer ten minutes .—Mz’

ss

Farmer

PINEAPPLE PUDDING.

2X cups oi scalded cream . X cup ot sugar .

X cup of corn starch . X can grated pineapple .

X teaspoonfu l of salt . Whites of three eggs,

X cup of cold milk . beaten stiff .

M ix.

the corn starch,sugar , salt, and cold milk

well,and add to the scalded cream in a double

boiler,stirr ing constantly until it thickens . Cook

from ten to fifteen minutes, add the eggs , then pineapple . Mold

,congeal

,and serve with whipped

cream .

https://www.forgottenbooks.com/join

CAKE S .

WHITE L ADY CAKE.

1 2 eggs . 3%teacups of flour .

1 teacup of butter . 3 teaspoonsful baking pow

5 cup of cream . der .

25 teacups sugar .

Cream the butter and sugar together until verylight ; add the whites of eggs beaten stiff, then theflour, and then the baking powder stirred in thecream . Bake in a solid cake in a moderate oven forvery near ly one hour . Any desired flav oring may beused .

I cup butter . 6 eggs .3 cups flour . 2 heaping teaspoons bak

5~ cup milk . ing powder .

2 cups sugar .

T ake only the whites of eggs , beaten stiff . M ixas in Lady Cake

,and bake in tins in a moderate

oven .

SPONGE CAKE.

1 2 eggs . 1 level teaspoonfu l cream1g; cups flour . tartar .

1g cups of sugar .

Beat the yelks of eight eggs with the sugar unti lvery light . Beat the whites of twelve eggs with the ‘

cream tartar to a sti ff froth . Add to the yelks andsugar, then add the flour slowly flav or to taste

,and

bake in a moderate oven forty minutes .

( 5 5 )

5 6 O N E HUNDRED TE S TED RECEI PTS .

1 2 eggs,whites beaten stiff . 1 teaspoonsful cream tar

1 X tumblers powdered tar .

sug ar . 1 tumbler of flour .

T ake the wh ites of eggs beaten to a stiff frothwith the cream of tartar added . S i ft the powderedsugar into the eggs and cut it in with an egg-beater(never stir Angel Food with a spoon) . After theflour has been sifted fiv e times

,sift very slowly into

the egg and sugar . Add a teaspoonful of vanilla .

G rease the cake pan very little with butter , l iningthe bottom with unglazed letter paper which hasbeen slightly greased . Pour in the cake and bakeforty minutes . Put a pan of water over it from thefirst . R emove from the oven , invert the pan , andlet it stand until the cake falls out without beingdisturbed .

HICKO RY N UT CAKE.

X cup butter . 1 cup granulated sugar .

3 eggs . 1 cup milk .

I X cups flour . I X teaspoons baking pow1 cup hickory nuts chopped der .

fine .

Cream the butter and add the sugar gr adually .

Beat the yelks of three eggs light and add to the butter and sugar with one cup milk . T o the flour addthe baking powder

,stir into the batter, add the

hickory nut meats chopped fine, and the whites oftwo eggs beaten stiff . Bake in a buttered and flouredpan from forty to fifty minutes, or in small pans .

CAKE S .

PECAN CAKE.

1 pound sugar . 1 pound flour .

1 pound of butter . 1 0 eggs .X tumbler of brandy . 2 grated nutmegs .

1 pound of raisins . X pound of citron .

1 X pounds o f pecan kernels .

Cream the butter and sugar until light . Add the

ggs beaten separately, then the nutmeg stirred inthe brandy

,then the flour

,raisins , citron, and pecan

kernels . Pour into butter ed mold and bake half anhour longer than you would a black cake

,same size .

SPICE CAKE .

1 cup of sugar . X cup of sour milk .

X cup of butter . 1 teaspoonfu l of soda .

2X cups of flour . 1 tablespoonfu l ginger .

1 tablespoonfu l cinnamon . X teaspoonful of cloves .4 eggs . 1 X pounds raisins ( if deX teaspoonful allspice . sired ) .X cup of molasses .

Use only the well beaten yelks of eggs . Bake insmall pans, or as a solid cake .

GINGER BR EAD.

1 cup molasses . X cup of butter .

1 X teaspoonsfu l soda . X cup sour milk .

1 egg . 2 cups flour .

2 teaspoonsful ginger . X teaspoonfu l of salt .

Put the butter and molasses in a sauce pan andcook until the boiling po int is reached . R emovefrom the fire,

add the soda and beat vigorously,then

add the milk,eggs well beaten

,and the remaining

ingredients mixed and sifted . Bake fifteen minutesin buttered pans two-thirds filled with the mixture .

—Mz

’

ss Farmer .

5 8 ONE HUNDRED TE S TED RECE I PTS .

1 cup mol asses . 1 cup sour milk .

2X cups flour 1 X teaspoonsfu l soda .

2 teaspoonsfu l ginger . X teaspoonful salt .X cup melted butter .

Add the milk to the molasses, mix and sift thedry ingredients

,combine the two

,add butter and

beat vigorously . Pour into a buttered,shallow pan

and bake twenty-fiv e minutes in a moderate oven .

2 cups of butter . 3X cups of sugar .

1 2 eggs . Flour enough to roll .

F lavor with nutmeg or cinnamon, roll thin, shapeand fry in hot fat .

SAND TAR TS .

1 cup bu tter . 2 cups sugar .

3 eggs . Flour enough to roll .

R oll thin, paint the tops with the white of egg,spr inkle over with equal parts of ground cinnamonand granulated sugar

,and in the center of each place

one fourth of a blanched almond . Put in flout edpans and bake in a quick oven .

3 cups sugar . 1 X cups bu tter .

6 eggs . 5 pints flour .

3 teaspoonsfu l carbonateof ammonia .

Cream the butter and sugar, beat the eggs threeat a time into it

,and then beat well . Add the am

monia,and

,lastly

,flour and ro ll thin .

FIL L IN G S FO R CAKE S .

PLAIN CAR AMEL.

2 cups of sugar . X cup of maple syrup .

Cream to wet thoroughly . 1 tablespoonfu l bu tter .

Put sugar, syrup , and cream on,and when it boils

add the butter . Boil it until very thick . Add one

teaspoonful of vanilla, take from the fire, and beatuntil it begins to sugar . T hen pour over the cake .

CHOCOLATE CAR AMEL.

S ame as above, on ly before it begins to boil addone-fourth cake of Baker ’s chocolate .

ICE CR EAM FILLING.

3 cups sugar . 1 cup water .

3 eggs, whites beaten stiff . 1 teaspoonful vanilla .

Boil sugar and water to a candy,pour slowly over

the beaten whites of three eggs,flav or with vanilla

,

beat until it begins to cream,and pour over the cake .

MAR SHIVIAL L OW AN D PINEAPPLE FILLING.

T ake fresh marshmallows,put into the oven to

soften, spread over the cake with a little chopped,candied pineapple, and pour over same the Ice CreamF illing given above .

60 O N E HUNDRED TE S TED RECEI PTS .

CR EAM ICING FO R ANGEL

3 cups of sugar . 1 cup of cream .

X teaspoonful of vanilla .

Let it come to a good hard boil, beat hard untilcreamy

,and pour over the angel food .

P R AUL IN E ICING.

Make a plain caramel, and when done, add onecup of broken pecan kernels just before pouring onthe cake .

https://www.forgottenbooks.com/join

6 2 O N E HUNDRED TE S TED RECE I PTS .

T O FR EEZE A WATER MELON.

T ake three pints of stiff whipped cream colorwith Burnett ’s G reen V egetable Coloring

,sweeten

and flav or with extract of pistachio,put in a freezer

and freeze very hard .

T hen take a quart of very stiff Whipped cream,

sweeten and flav or with a little sherry wine,put in

a freezer and freeze hard .

T hen take a quart of sti ff whipped cream,sweeten

and co lor pink with Burnett ’s V egetable Coloring,and flav or with strawberry . Put in a freezer andfreeze hard .

T ake a melon mold and line it with the green,then put a layer of the white

,and then the pink

,

sprinkled well with S ultana R aisins that have beensoaked in brandy

,making the seeds . Cover with

the white cream,and then the green put a piece of

buttered letter paper over it and then the tin top .

Pack in salt and ice,and let stand for several hours .

T HR E E O F A KIND.

Ju ice of 3 lemons . Ju ice of 3 oranges .S ugar to taste . 3 slices of canned peaches2 bananas. or pineapple .1 quart of cold water .

T ake the lemon juice , cold water, and sugar, anda p int of rich cream—to be added after the lemonand water are packed in the freezer . When thisbegins to freeze , add the juice of three oranges, twobananas which have been put through a fine sieve,and three slices of canned peaches or pineapple putthrough a sieve . Freeze until very hard . Pack andserve .

ICE S .

4 cups of water . I X cups of sugar .

X cup of lemon ju ice . 1 can pineapple .X cup of brandy . 2 tablespoonsful of gin .

Cook the water,sugar

,and a little grated lemon

rind fifteen minutes . Add lemon juice and pineapple

,cool

,strain

,and freeze partly

,then add the

liquor and continue freezing .

OR ANGE ICE.

T o four cups of sugar add a quart of water, andboil to a thick syrup . Add to this the juice of twelveoranges and four lemons

,and one quart of cold water .

Put in a'freez er and freeze . Pineapple or any waterice may be made in the same way .

FR UIT PUN CH .

T ake the same syrup as above add one quart ofsherry

,one-half pint of brandy

,one-half pint of rum,

one pound of candied cherr ies, one-half pound candied pineapple

,half a pound of grapes

,and the juice

of six lemons with the extra quart of cold water .

MISCE L L AN E O US .

S eason one pin t of hot mashed potatoes with onetablespoonful of butter, one teaspoonful of salt, onefourth teaspoonful of celery salt, one-fourth teaspoonful of pepper, and a few grains of cayenne .

Add six drops of onion juice,cool slightly

,and add

the yelk of one egg beaten slightly . S hape intoballs . Make a hole in the center

,fill with creamed

chicken, oysters, or sweatbreads . Close up,dip in

crumbs,diluted egg and crumbs

,and place in a fry

ing basket and fry in hot fat . S erve with cream oroyster sauce .

PAR ISIENNE POT AT OES .

With a French vegetable cutter cut potato ballsout of peeled raw potatoes ; drop in cold water forabout half an hour ; put in salted boiling water andboil about fifteen minu tes, or until tender . D raino ff the water, and let them stand on the back of therange

,covered over, until dry . S erve with white

sauce and chopped parsley .

LIT TLE PIGS IN BLANKET S .

S elect large,plump oysters

,or firm pieces of sweet

bread which have been parboiled . Wrap them inthin slices of fat bacon

,pinning with a wooden tooth

p ick . Broil in a little butter .

(6 5 )

6 6 O N E HUNDRED TE S TED RECEI PTS .

PAST R Y CR ULLER S .

1 quart flour . 2 cups water .

2 eggs . 1 tablespoonfu l of butter .

M ix the flour and water, then the butter, thenthe beaten eggs and a little salt . Have the crulleriron heated thoroughly in boiling lard . B e verycareful to drain all the lard from the iron, dip intosome of the batter which you have put in to a pintcup

,being careful not to let the iron touch the bot

tom or sides of the cup then dip in boiling lard andfry to a nice brown ; remove from the iron and heatit again . S erve plain this way as a garnish

,or

sprinkle with cinnamon sugar as a cruller .

STUFFED T OMAT O FS .

T ake firm, large tomatoes, not too ripe, cut outthe blossom end and scoop out the inside as clean asyou can without breaking the skins . Chop fine andadd equal parts of ground ch icken

,chopped celery,

okra,and a few bread crumbs . S eason well with

salt and pepper and a littl e onion juice . F ill theskins

,put a piece of butter on top of each, and place

in a buttered baking dish and bake in a good oven .

Peel firm bananas and cut lengt hwise place in abaking dish . S lice a lemon very thin, put a layer ofbanana with three slices of lemon

,and then a layer

of banana and three slices of lemon,sprinkled well

with sugar . Put in the oven to bake .

M I S CELLANEOU S . 67

3 0 oysters . 1 tablespoonfu l of flour .

1 tablespoonfu l of bu tter . X cup mushroom liquor .

1 cup cream . 1 teaspoonfu l of saltYelks of 2 eggs . l ittle pepper .

X cup mushrooms, sliced .

Cook butter and flour together in double boiler .Pour on the cream and mushroom liquor, then theseasoning

,and stir in the beaten yelks of egg very

slowly . Add the oysters and mushrooms after thesauce is thick . S erve in pattie shells or on toast .Chr z

‘

st z'

ne Ter/z zme Her r i ck.

CHICKEN WITH ASPAR AGUS TIPS .

2 cups very tender chicken 1 tablespoonfu l of butter .

breast . X pint cream .

1 cup cooked asparagu s tips Yelks of 2 hard boiled eggs .(fresh or canned ) .

R ub the yelks and butter to a paste and add thecream . S tir until thoroughly blended . S eason withsalt and pepper ; then lay in the asparagus tips andchicken, and cook for a few minutes .

SALTED ALMONDS .

Blanch the almonds,wipe dry

,place in a frying

basket,then into D elmonico Cooking O il, heated to

the boiling point . When nicely browned, removefrom the oil

,spr inkle salt on them

,and let them

drain . Any other nut can be cooked in the sameway .

68 O N E HUNDRED TE S TED RECE I PTS .

CR O QUE T’

I'

E S O F FR EN CH PEAS .

2 tablespoonsful of butter . 2 tablespoonsful of flour .

1 pint of cream . Yelk of one egg .

2 cans of peas . S alt, pepper , and celery1 teaspoonful onion ju ice . salt .

Melt butter and flour together,then add the

cream and seasonings,and the well beaten yelk of

egg, and then the peas, which have been put througha puree strainer . Pour out onto a platter to cool

,roll

into croquettes,and fry as chicken croquettes .

1 2 eggs . 1 2 tablespoonsfu l of sugar .

1 2 tablespoonsfu l best 1 2 tablespoonsful J amaicawhisky . rum .

Beat the yelks and sugar together until very light ;then add the l iquor slowly, next the whites, beatento a stiff froth

,and then one pint and a half of

cream,whipped .

ST UFFED SWEET POTATOES .

S elect good , firm sweet potatoes , wash well andboil until tender . R emove from the fire

,cut in half

lengthwise,take out most of the potato , leaving the

skin firm enough to stuff . Mash the potato well,

season with butter,cream

,and a little sugar, cinna

mon,and sherry wine to taste . F ill the skins with

the mixture,and put in the oven to brown a little .

https://www.forgottenbooks.com/join

70 ONE HUNDRED TE S TED RECEI PTS .

A FEW SIMP L E D ISHE S FO R THE SICK.

T OAST WAT ER .

T oast three slices of stale bread to a dark brown,

but do not burn . Put into a pitcher,pour over them

one quart boiling water . Cover closely and let standon ice until cold . S train . If desired

,wine and sugar

may be added .

RICE WAT ER .

Pick over and wash two tablespoonsful of rice .

Put into a granite sauce pan with one quart boilingwater . S immer two hours, when rice should besoftened and part ially disso lved . S train add a saltspoonful of salt . S erve warm or cold . Two tablespoonsful of sherry or port may be added if desired .

BAR LEY WAT ER .

Wash two ounces (one wineglassful) of pearlbarley with cold water . Boil fiv e minutes in freshwater . T hrow both waters away ; pour on twoquarts of boil ing water and boil down to one quar t .F lavor with thinly cut lemon rind . Add sugar totaste . D o not strain unless at the patient

’s request .

EGG WAT ER .

S tir the whites of two eggs into half a pint of icewater without beating the eggs . Add enough salt orsugar to make palatable .

M I S CELLANEOU S . 7 I

FLAXSEED T E A.

Flaxseed, whole, 1 ounce White sugar, 1 ounce .( 1 heaping tablespoonfu l) . Lemon ju ice,4 tablespoons

Licor ice root, X ounce ful .

(two small sticks) .

Pour on these materials two pints of boiling water .Let stand in a hot place four hours and strain off theliquor .

PEPTONIZED MILK (COLD P R O CES S ) .

In a clean quart bottle put one peptonizingpowder (extract of pancreas 5 grains, bicarbonate ofsoda 1 5 grains—or the contents of one peptonizingtube—Fairchild), add one teacup of cold water andshake well . Add one pint of fresh cold milk andshake mixture again . Place on ice . Use whenrequired without subj ecting to heat .

PEPT ONIZED MILK (WAR M PR OCESS ) .

M ix peptonizing powder with water and milk asdescr ibed above ; place bottle in water only so hotthat the whole hand can be held in it a minute without discomfort . Keep the bottle there ten minutes .T hen put on ice to check fur ther digestion . D o notheat long enough to render the milk bi tter .

PEPTONIZED NHL K TOAST.

O ver two slices of toast pour one g ill o f peptoniz ed milk (cold process) , let stand on the back of stovethirty minutes

,serve warm or strain and serve fluid

portion alone . Plain,light sponge cake may be

similarly d igested .

7 2 ONE HUNDRED TE S TED RECE I PTS .

T ake ordinary beer bottle with shifting cork,put

in it one pint of milk, one sixth of a cake of F leischmann ’s yeast

,or one tablespoonful of fresh lager beer

yeast one half of a tablespoonful of whitesugar reduced to a syrup . S hake well and allow itto stand in the refr igerator two or three days, whenit may be used . It will keep there indefinitely i flaid on its side . Much waste can be saved by prepar ing the bottles with ordinary corks wired inposition, and drawing off the koumiss with a cham

pagne tap .

{YFE R HJ ZE I ) NHL K;

Put the requ ired amount of milk in clean bottles ;if for infants, each bottle hold ing enough for onefeeding . Plug the mouths lightly with rubber stoppers

,immerse to the shoulders in a kettle of cold

water . Boil twenty minutes, or better, steam thirtyminutes in ord inary steamer . Push in the stoppersfirmly,

cool the bottles rapidly,and keep in a refr ig

erator . Warm each bottle j ust before using .

BE E F'

TE AJWHTTI AKI D .

O ne and one-half pounds of beef from the round ,out in small pieces ; same quantity ice broken small .Let it stand in a deep vessel twelve hours ; strainthoroughly and forcibly through a coarse towel .Boil quickly ten minutes in a porcelain vessel . Letcool . Add one-half teaspoonful of acid , or acidphosphate

,to a pint . S erve hot or cold .

M I S CELLANEOU S . 73

MUT TON BR OTH.

Lean loin of mutton, one and one-half pounds,including bone . T hree pints of water . Boi l gentlyuntil tender

,throwing in a little salt and onion

,

according to taste . Pour out broth into basin whencold

,skim off the fat . Warm up when wanted .

CHICKEN BR OTH.

Chop up a small chicken,or half of a large fowl .

Boil it , bones and all, with a blade of mace, a spr igof parsley

,a tablespoonful of r ice

,and a crust of

bread in one quart of water , for an hour, skimmingit from time to time . S train through a colander .

CR EAM SO UP .

T ake one quart of good stock,chicken or mutton

cut one onion into quarters,slice three potatoes

very thin and put into the stock with a small pieceof mace . Bo i l gently for an hour . T hen strain outthe onion and mace . T he potatoes shou ld by thistime have dissolved in the stock . Add one pint of

milk,a very little corn flower to make it about as

thick as cream,and a little butter . T his soup may

be made with milk instead of stock,i f a little cream

is used with it .

EGG LEMONADE.

Beat one egg with one tablespoonful of sugaruntil very light ; stir in three tablespoonsful coldwater and the juice of a small lemon . F ill the glasswith pounded ice and dr ink through a straw .

74 ONE HUNDRED TE S TED RECEI PTS .

WINE WHEY.

Put two pints of new milk in a sauce pan andstir over a clear fire until near ly boiling . T hen addone gill (two wineglassfuls ) of sherry and simmer aquarter of an hour

,skimming off the curd as it rises .

Add one tablespoonfu l more of sherry and skimagain for a few minutes . S train through coarsemusl in . May use two tablespoonsful of lemon ju iceinstead of wine if desired .

JUNKET .

T ake one-half pint of fresh m ilk,heated luke

warm . Add one teaspoonful essence of pepsin andstir j ust enough to mix . Pour into custard cups andlet it stand unt il firmly curded S erve plain or withsugar and grated nutmeg . May add sherry .

MILK AN D E G G .

Beat m ilk with salt to taste . Beat white of egguntil stiff. Add egg to milk and stir .

R UM PUN CH.

White sugar two teaspoonsful,one egg beaten

up . Add a large wineglassful warm milk, two to fourteaspoonsful Jamaica rum, and a little nu tmeg .

CHAMPAG N E WHEY.

Boil one-half pint m ilk . S train through cheesecloth and add one wineglass of champagne .

M I S CELLANEOU S . 75

PEPTON IZED OYSTER S .

M ince six large or twelve small oysters . Add tothem

,in their own liquor , fiv e grains extract of pan

creas with fifteen grains bicarbonate of soda, or oneFairchild peptonizing tube . T he m ixture is thenbrought to a blood heat and maintained, with occasional stirring, at that temperature thirty minutes,when one pint of milk is added and the temperaturekept up ten to twenty minutes . F inally the mass isbrought to a bo il ing point strain and serve . G elatine may be added and the mixture served co ld asa j elly . Cooked tomatoes, onions

,celery

,or other

flavoring suited to individual tastes may be added atthe beg inn ing of art ificial digest ion .

BE E F T E A.

Free a pound of lean beef from fat,tendon

,car

t ilage, bone, and vessels chop up fine, put into apint of cold water for two hours . S immer on thestove three hours

,but do not boil . Make up for

the water lost by adding cold water so that a pint ofbeef tea represents one pound of beef . Press thebeef very carefully

,and strain .

BEEF JUICE.

Cut a thin,j uicy steak into pieces about one and

one—half inches square . S ear separately one andone-half minutes

,on each side

,over a hot fire .

S queeze in a hot lemon squeezer,flavor with salt

and pepper . May add to milk, or pour on toast .

7 6 O N E HUNDRED TE S TED RECEI PTS .

N IE AT CUR E .

Procure slices of steak from the top of the roundwithout fat . Cut meat into str ips

,removing all fat

,

gristle,etc . ,

with a knife . Put meat through m incerat least twice . T hen beat it well in a roomy saucepan with cold water or skimmed beef tea

,to the

consistency of cream . T he right proportion is oneteaspoonful of liquid to eight of pulp . Add blackpepper and salt to taste . S tir the mince briskly witha wooden spoon the whole time it is cooking, over aslow fire

,or on the cool part of cupboard range

, unti lhot through and through and the red color disappears . T his requires one and one-half hours .When done it should be a soft, s tiff, smooth puree,of the consistency of good paste . S erve hot . Add

for the first few meals a softly poached white of anegg .

O ne half a cup of coarse oatmeal,three cups boil

ing water,one teaspoonful of salt , and cream . Add

oatmeal and salt to boil ing water,and cook three

hours in a double bo iler . Force through a strainer ,dilute with cream

,r eheat and strain a second time .

S erve with salt or sugar .

CR EAMED CHICKEN.

O ne tablespoonful of butter and one of flour, andadd to that half a pint of cream, a little salt, pepper,and celery salt and the meat from half a chickenwhich has been put through the meat gr inder .

https://www.forgottenbooks.com/join

78 O N E HUNDRED TE S TED RECE I PT S .

APPLE SO UP .

Two cups of raw apple, two cups o f water , twoteaspoonsful of corn starch, one and a half tablespoonsful of sugar, one saltspoonful of cinnamon,and a bit of salt . S tew the apple in the water untilit is very soft . T hen mix together in a smooth pastethe corn starch

,sugar, salt, and cinnamon with a

little cold water . Pour this into the apple and boilfiv e m inutes . S train it and keep hot until ready toserve . May serve with cream if desired .

BEEF MINCE.

Have a pound of beef from the round . Free itfrom all sinews and fat . M ince it very fine . T o

two tablespoonsful of butter in a sauce pan put inthe meat and a teaspoonful of onion juice . S tir forthree or four minutes

,or until the meat is hot

through . Add salt and pepper, and if desired a littlelemon juice . S erve on hot buttered toast .

PANNED OYST ER S .

P ut two tablespoonsful of butter in a saute pan .

Lay twenty good siz ed oysters into it . When theedges curl and the oysters plump

,dust them with

pepper and salt, and serve at once on toast . Two

tablespoonsful of sherry can be added before servingi f desired .

R AWMEAT DIET.

S crape pulp from a good steak, season to taste .

S pread on slices of bread, then sear the breadslightly and serve as a sandwich .

M I S CELLANEOU S . 79

FLAXSEED LEMONADE.

O ne tablespoonful of whole flaxseed ,one pint of

boiling water, lemon juice, and sugar . Pick over andwash the flaxseed

,add water , and cook two hours,

keeping just below the boiling point . S train ; addlemon juice and sugar to taste .

O R ANGE ADE.

ju ice of 1 orange . I X tablespoonsfu l of syrup .

2 tablespoonsful of crushed ice .

Make a syrup by boiling eight m inutes one cup ofwater and half a cup of sugar . M ix the orange juiceand the syrup

,and pour over the crushed me .

T o the yelk of one egg thoroughly beaten add onetablespoonful of powdered sugar and two tablespoonsful of sherry wine and a pint of whippedcream .

8 0 ONE HUNDRED TES TED RECE I PTS .

DAIN’

IY ME N US

FO R CO NV AL E S CE NT PAT I E NT S .

S elect the daintest of tray covers and china,and

make the tray look as attractive as possible in everyway .

N o. 1.

Bouillon .

Creamed Chicken on Toast ,garn ished with parsley .

Bread Butter S andwiches, served on lettuce leaf .Small Mold Bavar ian Creamwith whipped cream .

N o. 2.

Cream of Celery S oup .

S upreme of Chicken with White S auce, garnished withparsley .

Beaten Biscuit .O ne Fresh Tomato,

garnished with chopped celery or

N astur tium leaves .Mold of Wine J elly .

MI S CELLANEOU S . 8 1

N o. 3 .

Broiled Breast of Chicken with drawn butter .

C reamed S weetbreads on Toast with peas .Bread and Butter S andwiches .Cup of Delicate Chocolate .

A Little Whipped Cream , frozen .

N o. 4.

An Orange cut in half after being on ice several hours .Broiled S weetbread, garnished .

Quail on Toast .Celery S alad , garnished with celery tops .

Bread S ticks .Pineapple I ce .

82 ONE HUNDRED TE S TED RECE I PTS .

N o. 5 .

Oyster S oup .

Fish Coquil le in a nest of watercress or parsley .

Broiled Beef Tender loin, mushroom sauce .

Pari sienne Potatoes .L ight R olls .Brandy Peaches .

N o. 6.

S weetbread Croquettes with creamed peas .Bread and Butter S andwiches .

Celery S alad .

Chocolate with whipped cream .

Plain I ce Cream .

M I S C E L L AN E O US .

CHAPT E R O N ME N US .

N o. 1.

S alted Almonds . Olives .Chicken Gumbo .

Fish Pudding . Parisienne Potatoes .R oast Turkey

,Cranberry S auce . Croquettes of

Asparagus, and S tu ffed Sweet Potatoes .Celery S alad .

Char lotte R usse, or I ces .Coffee .

N o. 2.

S alted Almonds, Pickles, and Celery .

S t . Germain S oup .

Broiled Pompano . Potatoes au GratinGrouse or Pheasant . Asparagus .

N ut and Celery S alad .

Fig Pudding with fancy sauce .

ONE HUNDRED TE S TED RECE I PT S .

DIN NER.

N o. 1.

S alted Almonds . M aron Glace .

Blue Points on S hell .Consomme .

Lobster Timbals with lobster sauce .Fillet of Beef . Parisienne Potatoes . Asparagus .

Victor ia Punch .

S tuffed Quail . Croquettes of Peas with white sauce .

S tu ffed Mushrooms .Celery S alad .

Fancy I ces and Cakes .Coffee .

N o. 2.

Blue Points on the S hell .Consomme .

S tu ffed Lobster .

Fillet of Beef . Creamed Cau liflower . Potatoes .R oman Punch .

Broiled Grouse with asparagus . Sweetbread Croquetteswith peas .

Green Grape S alad .

Fancy I ces and Cakes .Coffee .

https://www.forgottenbooks.com/join

8 6 ONE HUNDRED TE S TED RECE I PTS .

N o. 1.

S l iced Pineapple with crushed ice and sherry .

Bou illon .

Oyster Patties .S tu ffed Lamb Chops with peas .

E gg S alad .

Brick Cream and Cakes .Coffee .

N o. 2.

Puree of Asparagus with whipped cream garnish .

Oyster en Coqu ille .Chicken Croquettes with creamed peas .

Celery S alad .

Bavar ian Cream . Macaroons .Coffee .

M I S CELLANEOU S .

N o. 3.

Tomato Puree .

Mushrooms a l ’Algonqu in on Toast .Broiled Fillets . Potatoes en S urprise .

H oll andaise Punch .

Pepper Timbals . Chicken S alad .

Individual Orange Ice with Cakes .Coffee .

N o. 4.

Grape Fru it .Bouillon .

Fish Croquettes with white sauce . Potatoes .Broiled Quail on Toast with asparagus .

Hollandaise Punch .

Little Pigs in Blankets (S weetbreads ) .Waldorf S alad .

Individual Ices and Cakes .Coffee .

8 8 O N E HUNDRED TES TED RECE I PTS .

N o. 5 .

Large Pink Grapes .Crushed I ce with sherry wine .

Lobster Cutlets with Bechamel sauce .

Broiled Grouse . Potatoes en S urprise with oyster sauce .

Victoria Punch .

Croquettes of French Peas with sauce .S alad a la J ardin .

Individual Br ick . Cake .

Coffee .

N o. 6.

Oyster Bisque .Fish Croquettes with Potatoes .

Broiled Quail . S aratoga Chips . Asparagus .Punch .

S upreme of Chicken with Bechamel sauce .Green Grape S alad .

I ce Cream Plates with Brandied Fruit . Cakes .Coffee .

T he following blank pages are intended for recording

receipts that may hereafter come to notice, or for any

data on those contained herein .

MEMORANDA .

MEMORANDA .

MEMORANDA .

https://www.forgottenbooks.com/join

MEMORANDA .

MEMORANDA .

MEMORANDA .

https://www.forgottenbooks.com/join

MEMORANDA .

MEMORANDA .

MEMORANDA .

https://www.forgottenbooks.com/join

MEMORANDA .

MEMORANDA .

MEMORANDA .

https://www.forgottenbooks.com/join

MEMORANDA .

MEMORANDA .

MEMORANDA .

https://www.forgottenbooks.com/join

MEMORANDA .

WHEQEV ED YEASTIS ME N TIO N EDIN THIS BO O K

SCHMAN NCO MDIQESSE D

YEASTIS IN TE N DED TO

BE USED .

THE

CL AUDIN E WFL O UR SIFT E R

P R IC E , 3 5 C E N T S .

s ift , s ift flou r th r ice,

I f you wan t cake l igh t.

and n iceS i ft th rough a s ing le s i eve , in to a pan ,O v er and ove r aga i n , i s th e o ld plan .

T h e Cl aud ine S i fter, w i th th ree su ccessive s ievesWi l l si ft fl ou r th ree t imes . and i t givesF lou r l igh t and fine , makes good b read and cakesS av es t ime and labor—less fl ou r too, i t takes .Then s i f t, 1ad i es s ift si ft fl ou r th r icePas try. b read , a 1id cal ms w i l l be l igh t and n ice

For informat ion w r i te toMrs . CLAUDIN E WHE E L E R HAR DIN G , lnventor,FO R S AL E AT THE

S T EWART D R Y eooos cc N E W YO R K S YQ R E _N O . 2603 Beech Street, L ouIS V Ille,Ky .

. G E T THE BE S T

0 . G A TH R I G H T CO .

’

S

DAISY”

FLO UI?BE ST FLO UR MADE FO R CAKES O D FAMILY US E .

H E ADQ UA R T E R S FO R

G AS CO O KIN G AN D HE ATIN G STO VE S ,

VICTO R ” IN STANTAN E O US G AS WATE R HE ATE R S ,

E D W I N H . W E H L E ,

p lumber ano f it ter

N . E . Con. B R O O K AN D S T .

’ CATH E R IN E S T S . L O UIS V IL L E KY .

E . H . FE R G US O N , R . C . WAG G E N E R , J . J . CAFFR E Y,

P R ES ID E N T . T R EAS U R ER . S EC R ET ARY .

KE N TUCKY R E FIN IN G CO MPAN Y ,

LO UIS V I LLE , KY .

R E FIN E R S O F C OOKIN G . S ALAD; AN D AL L G R AD E S O F

CO T T O N SE E D O IL .

D E L MO NICO CO O KING O IL . Th i s brand o f O i l need s no i n t rod uct ion ; speak s for i tse l f, and for cu l ina ry pu rposes can no t be su rpas sed in fact , i t i s recommended by phys ician s and cooks gene ral lyt h rough th e coun t ry ; be ing so much pu re r and be t ter than la rd .

For frying purposes i t i s espec ial ly good . and can no t be equa led .

NO N P A R E IL ” S A L AD Th i s i s a s tr ic tly Win te r Pressed O i l ,prepa red espec ial l y for cu l ina ry a nd sa lad pu rposes . By a grea tmany i t i s u sed in prefe rence to O l ive 0 11, be ing so m uch cheaperand q u i t e as good and some al so prefe r i t for cook ing pu rposes .

E CL IP S E%BUTTE R O IL . Th is i s a se lec ted grade of pu re l y vegetable

O i l,and i s used m os tl y b y bakers