A
.:. ;
;B ERKELEY
IBRARY
JNIVERSITY OF I FKENCH TERMS USED IN COOKING
CALIFORNIA
Aspw-Savory jelly for cold dishes.
ATI gratin- Dishes prepared with sauce, grated bread, or cheese, and
baked.
Bouchees Very thin patties, or cakes.
Bouillon A clear broth, usually of beef.
Braise To cook meats in a closely covered stew-pan, so that they
retain their flavor, and that of the other ingredients put with them.
Cannelon A fluted mold for iees or jelly.
Consomme" A strong clear soup, usually made of beef.
Croutons Bread toasted in small shapes, and used with soup, or for
garnishing.
Demi-tasse A small after-dinner cup of coffee.
Entr6e A carefully prepared dish, served between the principal courses
at dinner.
Fondue A preparation of melted cheese and eggs.
Fondant Sugar boiled and worked into a creamy paste.
Frappe* Semi- or half -frozen.
Fillet de boeuf Tenderloin of beef.
Fricandeau A rich stew.
Fricassee A stew.
Fromage Cheese.
Gibier Game.
Glace* Frozen.
Hors d'ceuvre A carefully prepared small dish, served at the beginning
of a meal, to sharpen the appetite.
Jus Gravy, or the juice of meats.
Meringue Sugar and white of egg, beaten to a froth,
Omelette au sucre A sweet omelette.
Poisson Fish.
Pur6e A soup, of meat, fish or vegetables, boiled to a pulp, and then
passed through a sieve.
Eagout A rich brown stew.
Saute* Meats tossed over the fire in a little fat.
Souffle* A very light pudding or omelette.
Timbale Pastry baked in a mold to receive some filling.
Tutti frutti Various kinds of fruit mixed together.
Vol au vents Patties of very light puff paste, made without a dish or
mold, and filled with meats or preserves.
r /
THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
AGRICULTURE
BEQUEST
OF
ANITA D. S. BLAKE
AROUND-THE-WORLD
COOK BOOK
AROUND -THE -WORLD
COOK BOOK
THE CULINARY GLEANINGS OF A
NAVAL OFFICER'S WIFE
BY
MARY LOUISE BARROLL
"One homely thought prevails, the world around;
'Food well prepared;' We meet on common ground."
NEW YORK
THE CENTURY CO.
1913
Copyright, 1913, by
THE CEKTURY Co.
Published, September, 1913
AGRICH1TURE
GIFT
AGR1C.
LIBRARY
CONTENTS
PART I
RECEIPTS
PAGE
BREADS 3
HORS D'OEUVRES 19
SOUPS 2-i
FISH 38
ENTREES 51
MEATS 71
RICE AND MACARONI ' 100
VEGETABLES 107
EGGS 133
SAUCES 143
SALADS 158
PICKELS AND RELISHES 184
CHAFING-DISHE RECEIPTS 198
SANDWICHES 209
DESSERTS 211
CAKE 235
CANDY . 256
BEVERAGES 276
PART II
USEFUL INFORMATION
CLEANING AND REMOVING STAINS 303
CARE OF FURNITURE . 315
122
CONTENTS
PAGE
CARE OF THE HAIR . 321
CARE OP THE SKIN 325
PERFUMES 330
SIMPLE REMEDIES AND FIRST AIDS 336
ALPHABETICAL INDEX 345
GENERAL INDEX , . 355
PREFACE
All the receipts embodied in this book have been tested and
are therefore reliable. They have been gleaned from many
sources in many lands. Some of them have been recorded
under the difficulty of translating those foreign idioms which
correspond to our " fist of flour," " some butter " or " as
much sugar as you think it needs "; many have been given
by friends, to whom I here return my thanks; some are heir-
looms, handed down by thrifty New England housewives,
while others come from the old homes of the South ; others still
have been cut 'from newspapers, here and there in the odd
corners of the world to which my travels have taken me.
To those who are constantly changing their abode and can-
not therefore enjoy the conveniences of a settled home, like
the families of army and navy officers, the suggestions and
simple remedies of Part II may mean all the difference be-
tween comfort and discomfort.
It is the aim of this book to introduce into American house-
holds some of the toothsome dishes of other lands; and to
suggest to the American housewife that she make use of the
best cookery of New England, the South and the West, for
the distinctive dishes of these regions should be known and
enjoyed throughout the land.
MARY LOUISE BARROLL.
Washington, September, 1913.
vii
PART I
RECEIPTS
AROUND-THE-WORLD
COOK BOOK
BREADS
TIMES FOR COOKING BREAD AND CAKE
The following table gives approximately the time for cook-
ing bread and cake. The time will in some cases vary, owing
to the quantity to be cooked, the state of the fire, and for
other unforeseen reasons.
BAKED
Bread, brick loaf 40 to 60 minutes
Biscuit 10 to 20 minutes
Graham gems 30 minutes
Pie crust 30 to 40 minutes
Rolls 10 to 15 minutes
FRIED
Fritters 3 to 5 minutes
Muffins 3 to 5 minutes
Doughnuts 3 to 5 minutes
BAKED
Plain cake 20 to 40 minutes
Sponge cake 45 to 60 minutes
Cookies. 10 to 15 minutes
3
BREADS AROUND-THE-WORLD COOK BOOK
Custards 15 to 20 minutes
Gingerbread 20 to 30 minutes
Rice pudding 1 hour
Bread pudding 1 hour
Tapioca pudding 1 hour
All steamed puddings require from 2 to 3 hours.
NUT BEEAD, NO. 1
Graham flour, 2 cups,
White flour, 1% cups,
Sweet milk, 2 cups,
Brown sugar, y 2 cup,
Molasses, % cup,
Salt, 1 teaspoon,
Soda, 1 large teaspoon,
Walnuts, chopped fine, 1 cup.
Beat very light, form in a loaf, and bake for 1 hour.
NUT BEEAD, NO. 2
Sugar, 1 cup,
Sweet milk, 2 cups,
Nut-meats, chopped fine, 1% cups,
Flour, 5 cups,
Baking-powder, 5 teaspoons,
Eggs, beaten light, 2.
Sift the flour, baking-powder, salt and sugar together 3 or
4 times, and then add the chopped nuts. Mix in well, then
add the milk to the beaten eggs and stir this into the dry
ingredients. Make into 2 loaves, let them stand 20 to 30
minutes before baking.
Bake 1 hour in a slow oven. When baked, butter the top.
4
AROUND-THE-WORLD COOK BOOK BREADS
PULLED BREAD
TO SERVE WITH SALADS
Take a loaf of fresh bread, rather underdone, and still
warm, and pull the inside out of it, in irregular pieces, about
the size of an egg. Put it in the oven, and toast to a delicate
brown.
So crisp, and full of flavor is this " pulled bread," that it
makes a delicious accompaniment for any salad.
GRAHAM LOAF
Graham flour, 1 pint,
White flour, 1 pint,
Sour milk, 1 pint,
Molasses, % cup,
Soda, 1 teaspoon.
Bake for 1 hour.
PARKER HOUSE ROLLS
Flour, 2 quarts,
Lard, or butter, 1 large tablespoon,
Cold boiled milk, 1 pint,
Yeast-cake, 1,
Sugar, % cupful,
Salt, !/2 teaspoon.
Dissolve the yeast-cake in y 2 cupful of lukewarm water.
Rub together the flour and butter, in a pan. Make a hole
in the center of the flour in the pan, and pour into this the
milk and the yeast. Also put in the sugar and half a tea-
spoon of salt.
Stir together, and let it then stand overnight. Next morn-
ing knead it thoroughly, and put aside in a warm place.
5
BREADS AROUND-THE-WORLD COOK BOOK
Let it rise till light, then work it over again, and roll out
to a thickness of about 1 inch. Cut into circles with a bis-
cuit-cutter, and spread the tops with melted butter. Fold
over, and place them to rise in the pan in which they are to
be baked; being careful not to crowd them.
Bake in a quick oven until light-brown on top.
WASHINGTON KOLLS
Pastry flour, % cup,
Sweet milk, y 2 cup,
Sugar, 2 tablespoons,
Yeast-cake, y 2 ,
Salt, y^ teaspoon,
Butter, 2 tablespoons,
Egg, 1,
Grated lemon-rind.
Scald the milk, and add the sugar and salt, and let it cool.
Add the flour and the yeast-cake, which has been dissolved
in 2 tablespoons of lukewarm water.
Cover, and let it rise overnight ; and then add 2 tablespoons
of melted butter, 1 egg well-beaten, the grated rind of 1
lemon, and flour enough to knead.
Let it rise again, and when light, roll out y 2 inch thick,
and shape it the same as rolls.
Let it rise still another time, and when light, bake in a
rather hot oven.
BATH BUNS
f
Sifted flour, 1 pound,
Milk, 1 cup,
Salt, y 2 teaspoon,
Yeast-cake, y 2t
Eggs, 4,
6
AROUND-THE-WORLD COOK BOOK BREADS
Melted butter, 4 ounces,
Sugar,
Currants,
Candied orange-peel.
Dissolve the yeast in warm water. Add the salt and milk,
and mix it with the flour to a dough. Knead, and let it stand
till light. Work in the beaten eggs, and the butter. Cover,
and set aside, till risen a second time.
Mold into balls a little larger than an egg, and press into
the top of each one some currants and shreds of candied
orange-peel.
Arrange the buns a half an inch apart on greased pans,
and let them stand in a warm place until light.
Brush the tops with warm water; sprinkle thickly with
granulated sugar, and bake in a moderate oven for about
three-quarters of an hour.
GRAHAM GEMS
Eggs, 3,
Milk, lukewarm, 3 cups,
Graham flour, 3 cups,
Sugar, 1 tablespoon,
Melted butter, 1 tablespoon,
Salt, y 2 teaspoon,
Baking-powder, 1 heaping teaspoon.
SODA BISCUITS
Flour, 1 quart,
Butter, 2 tablespoons,
Water, 2 cups,
Baking-powder, 2 teaspoons,
Salt, y 2 teaspoon.
7
BREADS AROUND-THE-WORLD COOK BOOK
Mix well, handle as little as possible, and cut into biscuits
and bake.
MINUTE BISCUITS
Graham flour, 2 cups,
White flour, 2 cups,
Butter, or lard, 2 tablespoons,
Brown sugar, 1 tablespoon,
Milk, 3 cups,
Baking-powder, 2 teaspoons,
Salt, 1 teaspoon.
Chop the shortening into the flour, add the sugar, salt, and
milk. Roll out with little handling, and pierce each biscuit
with a fork. Then bake.
RICHMOND THIN BISCUITS
Flour, well sifted, 1 pint,
Butter, 1 heaping teaspoon,
Eggs, 2,
Salt, y 2 teaspoon,
Cream, or rich milk.
Bub the butter into the flour. When the flour feels like
fine meal add the well-beaten eggs, and enough cream, or
rich milk, to make a dough stiff enough to roll. Roll out as
thin as paper, and cut into circles with a tin cutter, prick
each biscuit with a fork, dust with flour and place them in a
pan and bake to a light brown.
WAFFLES
Flour, 1 cup,
Eggs, 2,
8
AROUND-THE- WORLD COOK BOOK BREADS
Baking-powder, 1 teaspoon,
Salt, y 2 teaspoon,
Milk,
Sugar.
Beat the eggs separately and add to them a cup of flour
and thin down with sweet milk to a batter, adding half a
teaspoon of salt and a teaspoon of baking-powder.
Beat all together, and they are ready to cook.
RICE WAFFLES
Cold boiled rice, 1 cup,
Milk, iy 2 cups,
Eggs, well-beaten, 2,
Flour, 2 cups,
Salt, y 2 teaspoon,
Melted butter, 1 tablespoon,
Baking-powder, 2 heaping teaspoons.
Add the milk to the rice, and stir so that there may be no
lumps. Add to this the salt, and the eggs, well-beaten. Then
sift in the flour. Add the butter, melted, and the baking-
powder.
Bake at once.
RICE GRIDDLE CAKES
Boiled rice, 1 cup,
Plour, 1 cup,
Butter, % cup,
Sweet milk, 1 quart,
Salt, 1 teaspoon,
Soda, 1 teaspoon,
9
BREADS AROUND-THE-WORLD COOK BOOK
Stir the rice in the milk and let it stand for half an hour,
and then add the salt, butter, flour and soda, the latter being
dissolved in a little cold water.
RICE PANCAKES
Cold, boiled rice, 1 cup,
Sour milk, 1 cup,
Sifted flour, 2 cups,
Eggs, well-beaten, 2,
Soda, 1 teaspoon,
Salt, % teaspoon.
Dissolve the soda in a little cold water. Mix all the in-
gredients. Bake on a griddle.
SOUR MILK CAKES
Sour milk, 1 quart,
Flour, 4 cups,
Soda, 2 teaspoons (dissolved in boiling water),
Molasses, 3 tablespoons (put into the milk),
Salt, y 2 teaspoon.
Put the flour into a deep bowl and mix the salt through it.
Make a hole in the middle of the flour, and pour the milk
into it, and lastly add the soda which has been dissolved in
boiling water.
GERMAN PANCAKES
Flour, 6 large tablespoons,
Eggs, 6,
Milk, y 2 CU P>
Baking-powder, 1 level teaspoon,
Salt, a pinch.
10
AROUND-THE-WORLD COOK BOOK BREADS
The milk should be mixed with y 2 cup of water. Beat the
eggs, and mix in, slowly, the flour, milk and water. Add a
little salt, and 1 level teaspoon of baking-powder.
BERLIN PANCAKES
Flour, 2!/4 cups,
Milk, 1 quart,
Eggs, 6,
Butter, !/2 tablespoon,
Baking-powder, 1 teaspoon,
Salt, 1 teaspoon.
Stir the flour and salt together, beat the egg-yolks, add
them to the milk, mix gradually with the flour to a smooth
batter.
In a large bowl beat the whites to a stiff dry froth, then
gradually add to them the batter, beating till the whole is
entirely mixed.
Place a medium-sized frying-pan over the fire, melt in it
the butter or lard. When hot, pour in sufficient of the bat-
ter to cover the bottom of the pan. Shake till cooked to an
even brown on the underside, then turn over, and cook the
other side in the same manner.
Transfer the pancake to a hot plate, and spread it with
marmalade, butter, or sugar. Bake in the same manner, till
all the batter is used.
WHOLE-WHEAT CAKES
Whole-wheat flour, 1 pint,
Salt, y 2 teaspoon,
Baking-powder, 1 teaspoon,
Cold water, 1 pint.
11
BREADS AROUND-THE-WORLD COOK BOOK
Mix the salt and flour, add the cold water gradually, beat
quick and hard, till the batter is filled with tiny bubbles.
Have deep gem pans very hot, and well greased; fill them
nearly full with the batter, and bake in a hot oven until risen
and brown. This will take about half an hour.
OATMEAL WAFERS
Rolled-oats,
Butter, % cup,
Sugar, 2 cups,
Egg, 1
Milk, 2 tablespoons,
Salt, 14 teaspoon,
Baking-soda, 1 level teaspoon.
Dissolve the soda in a tablespoon of warm water. Cream
the butter with 1 cup of the sugar, and add the egg, beaten,
and then gradually beat in the other cup of sugar, and the
salt.
Add the baking-powder with the milk, and work in enough
rolled-oats to make a stiff dough and knead it well.
Roll the dough out into as thin a sheet as possible, and
cut into desired shapes. Lift them carefully, and place them
on greased pans, and bake in a moderate oven until thor-
oughly done, light-brown and crisp.
SALLY LTJNN
Flour, 1% pints,
Butter, 1 full tablespoon,
Sugar, 2 tablespoons,
Eggs, 5 (yolks only),
Sour milk, 1 cup,
Baking-powder, 1 teaspoon,
Salt, y 2 teaspoon.
12
AROUND-THE- WORLD COOK BOOK BREADS
Mix the baking-powder with the flour. Rub in the butter,
add the sugar, the beaten yolks of the eggs, and the milk.
Mix all, and bake in a lightly greased pan, in a moderate
oven.
VIRGINIA SALLY LUNN
Flour, 4 cups,
Milk, I pint,
Sugar, 1 tablespoon,
Butter, 1 tablespoon,
Salt, 1 teaspoon,
Eggs, well-beaten, 2,
Yeast-cake, y 2 .
Scald the milk and cool to lukewarm. Add the salt, sugar,
melted butter, and the yeast-cake, the latter dissolved in half
a cup of tepid water. Next add the well-beaten eggs.
Pour 4 cups of sifted flour into the mixing bowl, add all
the liquid ingredients, and beat well until a smooth batter is
formed.
Pour all into a large buttered tube-pan, known as a " Turk's
head," lay a piece of cheese-cloth over it, and set it in a warm
place to rise. It will probably take about 6 hours to rise.
When it has risen, then bake.
POP-OVERS
Flour, 2 cups,
Milk, 2 cups,
Eggs, 3,
Salt, y 2 teaspoon.
First beat the eggs separately, then add the other ingre-
dients, beat all together until quite smooth; pour into well-
greased pans, and bake in a moderate oven for three-quarters
of an hour.
13
BEEADS AROUND-THE- WORLD COOK BOOK
EGG PUFFS
GERMAN
Flour, 2 cups,
Milk, 2 cups,
Eggs, 2 (well-beaten),
Salt.
To the beaten eggs gradually add, beating in, the flour,
milk, and salt. Have very hot buttered cups ready, fill half
full of the batter, and bake about 25 minutes. These may
be also used with a fruit sauce, as a dessert.
SCOTCH SCONES
Flour, 1 pint,
Butter, 2 tablespoons,
Milk, y 2 pint,
Egg, 1,
Baking-powder, 1 teaspoon,
Salt, 14 teaspoon.
Mix together the flour, baking-powder, and salt while dry.
Rub in the butter. Beat up the egg in milk, or in water,
then mix all thoroughly together, and bake immediately on
a griddle, or in a quick oven.
If milk is not to be had, water may be used; but in case
water is used, only */ pint must be taken.
ENGLISH CRUMPETS
Flour, 2% cups,
Milk, iy 2 cups,
Lard, 1 heaping tablespoon,
Eggs, 2,
14
AROUND-THE-WOKLD COOK BOOK BREADS
Baking-powder, 3 teaspoons,
Salt, y 2 teaspoon.
Melt the lard, and add to it the eggs, well-beaten, and the
milk. Mix the baking-powder with the flour, sifted, and beat
it in with the other ingredients.
Crumpet rings are larger than muffin rings. Put the
greased rings on a hot griddle, fill them two-thirds full with
the batter, and cook. Turn them when half done.
CHEESE STRAWS
Flour, 1 cup,
Melted butter, 1 tablespoon,
Baking-powder, 1 teaspoon,
Grated cheese, y 2 cup,
Salt, cayenne, milk.
Sift the flour and baking-powder together, add the salt, a
dash ; rub in the butter, and roll out thin, using enough milk
to make it roll out.
When rolled out, sprinkle thickly with the cheese and the
cayenne (a dash, only), and cut into strips.
Bake in the oven until brown.
YORKSHIRE BREAKFAST CAKE
Flour, 3 cups,
Butter, 1 heaping teaspoon,
Salt, y 2 teaspoon,
Baking-powder, 3 level teaspoons,
Milk.
Sift the flour, salt and baking-powder together, and rub
in the butter. Mix to a soft dough with milk. Place with-
out cutting, on a hot greased griddle and cover. Cook on
15
BREADS AROUND-THE-WORLD COOK BOOK
a moderate fire 10 minutes. Slip off on a board, turn, re-
turn to the griddle, and cook 10 minutes longer. Break into
pieces, and serve with butter.
YORKSHIRE PUDDING
Eggs, 4,
Flour, 6 tablespoons,
Milk, % pint,
Water, y 2 pint,
Salt, y 2 teaspoon,
Beef-dripping, 2 tablespoons.
Mix the milk and water together. Take part of this, and|
with the flour make a smooth batter. Add to this the eggs,
one at a time, beating well as you add each one.
Now add the rest of the milk, and the salt, and stir well.
Make ready a good-sized dripping-pan, hot, and with 2 table-
spoons of beef -dripping. Turn in the batter, and bake for
20 minutes, in a good hot oven.
BOILED CONNIFELA
GERMAN
Sweet milk, 1% pints,
Eggs, 2,
Salt, 1 teaspoon,
Flour,
Bread-crumbs.
Use enough flour to make a very stiff batter ; add the milk,
and salt, and when the batter is made have a vessel of boiling
water ready and tip the vessel that contains the batter, so
that it will be over the boiling water.
Then with a sharp knife cut the batter off in small chunks,
and let them fall into the boiling water. Let them boil for
a few minutes, then drain off the water from the dumplings,
16
AROUND-THE-WORLD COOK BOOK BREADS
and place them in a dish, and over all pour bread-crumbs
which have been fried a golden brown.
The connifela is very nice fried crisp for a supper dish.
FRIED CONNIFELA
GERMAN
Sweet milk, 1 pint,
Egg, 1,
Flour,
Salt.
With the above ingredients make a batter of the consistency
of pancake batter. Have ready a skillet that has plenty of
lard in it. Pour in the batter, all at once, cover, and let it
fry a rich brown on the under side; then turn it over with
a turner, and brown it on the other side. Keep turning until
you are sure that it is done.
This makes a nice breakfast dish served with butter and
maple-syrup.
CINNAMON COFFEE-BREAD
GERMAN
Flour, 1 cup,
Sugar, % cup,
Milk, 1 cup,
Egg, 1,
Butter, 1 tablespoon,
Lemon, 1 (grated rind, only),
Baking powder, % teaspoon,
Salt.
For the coating for top
Sugar, 1,4 cup,
Melted butter, 1 tablespoon,
17
BREADS AROUND-THE-WORLD COOK BOOK
Ground cinnamon, y 2 teaspoon,
Chopped almonds, 1 tablespoon.
Mix together all the ingredients for the bread, and put it
into a baking-pan. Cover the top with a dressing made of
the ingredients given, and bake until well-browned on top.
18
HOES D'CEUVRES
OYSTER COCKTAIL
Small oysters (chilled),
Tomato catsup, 1 tablespoon,
Grated horseradish, 1 tablespoon,
Worcestershire, % tablespoon,
Lemon juice, 1 tablespoon,
Tabasco, % teaspoon,
Vinegar, y% tablespoon,
Salt, 1 salt-spoon.
Mix well together, and set in the ice-box, or in ice for an
hour. Into each of very cold little glasses put 5 of the small
chilled oysters, and fill the glasses with the cold sauce.
If preferred, the oysters may be served on the half-shell,
with the cocktail glass containing the sauce placed in the
center of each plate, and the oysters arranged around it.
ALLIGATOR PEAR COCKTAIL
HAWAIIAN
Alligator pear, 1,
Tomato catsup, % pint,
Worcestershire sauce, 1 teaspoon,
Tabasco, 6 drops,
Lemon, the juice of 1,
Chutney pickle, 1 tablespoon,
Salt, 1 salt-spoon.
19
HORS D'CEUVRES AROUND-THE-WORLD COOK BOOK
The alligator pear should be cut in dice (with a silver
knife, else it will blacken).
Mix all together, and serve in cocktail glasses. This makes
enough for 8 cocktails.
FRUIT COCKTAIL
Currant syrup, 1 pint,
Oranges, 5,
Demons, 5,
Pineapple (grated), 1 can.
Add the juice of the lemons and oranges to the currant
syrup, grate, and add the pineapple, sweeten to taste with
sugar, add 1 cup of cold water, and serve in small glasses.
CAVIAR
Caviar, % pound,
Lemon, 1,
Chopped onion, 1 tablespoon,
Eggs (hard boiled), 2,
Soft toast.
Cut the toast into squares or rounds. Mix the caviar and
lemon juice well together, and spread it on the toast.
In the center of each slice put some of the chopped onion,
crush the eggs with a silver fork, and sprinkle over the top.
TOMATO
Rounds of toast,
Tomatoes,
Anchovies,
Mayonnaise,
Hard-boiled eggs.
20
AROUND-THE-WORLD COOK BOOK HORS D'CETTVKES
Put a slice of tomato on the toast, and on top, and close
around the edge, put anchovies, and in the middle put a
teaspoon of thick mayonnaise. Decorate with the eggs the
whites and yolks chopped separately.
ANCHOVY PASTE
Anchovy paste may be used instead of caviar, in which
case decorate the toast with points of lemon, and sliced pimen-
toes.
CANAPE OF CHICKEN LIVERS
Chicken, or duck livers, creamed, may be served on toast,
and ornamented with chopped green, and red peppers, and
hard-boiled eggs.
CANAPE LORENZO
Crab-meat, 1 pound,
Butter, 2 heaping tablespoons,
Flour, 1 tablespoon,
Cream, 1 pint,
Slices of toasted bread,
Chopped shallot, 1,
Salt and pepper.
For the paste
Butter, 4 heaping tablespoons,
Grated Parmesan cheese, y 2 cup,
Salt, red and white pepper.
Chop the shallot and fry it lightly in the butter without
coloring; add the flour, and wet with the pint of cream.
Next add the crab-meat, seasoning with salt and pepper, and
leave it on the fire until it has just begun to bubble.
Cut slices of bread one-quarter of an inch thick, and trim
21
HORS D'ffiUVRES AROUND-THE- WORLD COOK BOOK
them into any desired shapes, either round, oval, or square,
and toast them on one side, only.
Then prepare the paste as given above, mixing the ingre-
dients all well together, and having put the crab-meat mix-
ture on the toasted side of the slices of bread, then spread,
over the top of all, this paste, in a layer about one-eighth
of an inch thick.
Then put the canapes, or pieces of toast, on a buttered
dish, and color them in the oven.
CEOTITES OF HERRING
ENGLISH
Smoked herring, 4 tablespoons,
Butter, 1 tablespoon,
Hard-boiled egg, 1,
Hounds of buttered toast, 6,
Chopped parsley, 1 teaspoon,
Tomato sauce, 1 teaspoon,
Cayenne pepper, a dash.
The herring should be freed from skin and bone, then
flaked, and chopped fine, before being measured. The egg.
should be divided and the white chopped fine and the yolk
powdered.
Melt the butter in a small saucepan, and add the fish and
the seasoning of tomato sauce and cayenne, and mix well
together.
Put a spoonful of this on each round of toast, and decorate
each with lines of parsley, chopped white and powdered yolk
of egg. Serve hot, with a lace paper under each.
ITALIAN TOAST
Bounds of bread (about y 2 inch thick),
Bacon,
22
AROUND-THE-WORLD COOK BOOK HORS D'ffiUVRES
Grated cheese, 1 cupful,
Milk, y 2 cupful,
Eggs, 2,
Salt and cayenne pepper.
Beat the eggs; then mix cheese, eggs, and milk together,
and season with salt and cayenne pepper.
Cover the rounds of bread with this mixture, and place a
thin slice of bacon on the top of each round. Put into the
oven, and let it remain until the bacon is crisp. Serve hot.
FONDS OF ARTICHOKE
Fonds of artichoke combined with small vegetables, such
as peas, beans, and chopped carrots, placed on a leaf of
lettuce, and decorated with chopped hard-boiled eggs, and
mayonnaise.
This also may be served as a salad.
RINGS OF ONIONS, OR EGGS
Rings of onions, or rings of the whites of hard-boiled eggs,
placed on soft toast, may be filled with any appetizing salt,
or smoked fish, or fish paste; and decorated with chopped
olives, chopped hard-boiled eggs, chopped peppers, or pickles.
The toast should always be soft, and cut in small, attractively
shaped pieces.
CELERY
Cut the stalks in 4-inch lengths, and fill the grooved sides
with cream cheese, seasoned and mixed with finely chopped
green peppers.
23
SOUPS
WHAT TO SERVE WITH SOUPS
Pea-soup Serve croutons.
Mulligatawny Serve boiled rice.
Hare soup Serve red currant jelly, or cranberry jelly.
Clear soup a la Colbert Serve poached eggs in a hot dish.
Turtle soup Serve lemon cut in quarters, and passed on a
dish.
Artichoke soup Serve croutons, or thin brown-bread dipped
in soup or stock, and then made crisp in the oven.
Bouillabaise Serve quarters of lemon and either croutons or
brown bread.
Clear soup, with Italian paste Serve grated Parmesan cheese.
Croute au pot Serve thin rounds of bread dipped in the soup
or stock, and then made crisp in the oven.
CREAM OF CELERY
Celery, 1 bunch (1 root),
Water, 1 pint,
Milk, 1 pint,
Onion, 1 slice,
Parsley, 1 sprig,
Flour, 1 tablespoon,
Butter, 1 tablespoon.
24
AROUND-THE- WORLD COOK BOOK SOTTPS
Cut the celery in inch pieces, and boil it in 1 pint of water
with the onion and the parsley. When tender, pass it through
a colander and put into a double boiler with the milk. Add
the butter and flour, which have been creamed together, and
boil for 10 minutes.
Cream of cauliflower and cream of asparagus may be made
in the same way.
CREAM OF MUSHROOMS
Chicken stock, 1 quart,
Chopped mushrooms, !/4 pound,
Butter, 2 tablespoons,
Flour, 2 tablespoons,
Onion, 1 slice,
Cream, 1 cup,
Salt, baking-powder.
Remove the fat from a quart of chicken stock and stir into
it a quarter of a pound of mushrooms chopped, and a slice
of onion. Simmer for 20 minutes, and then run it through
a colander and return it to the fire. Thicken with the butter
and flour, and stir until smooth; then beat in a cup of rich
cream, containing a pinch of baking-powder, and season with
salt and pepper.
CREAM BEET SOUP
Beets, 4,
Veal stock, 1 pint,
Flour, 2 tablespoons,
Butter, 1 tablespoon,
Milk, 1 pint,
Egg, 1,
Salt and pepper.
25
SOUPS AK.OUND-THE- WORLD COOK BOOK
Wash the beets well and boil them in salted water for an
hour and a quarter. Scrape -off the skin, and put the beets
through a meat-grinder, saving all the juice that flows from
them. Skim a pint of veal-stock and stir the ground beets
and their juice into this.
Simmer for 20 minutes; strain, and set the liquor at the
side of the range to keep hot. Cook together, 2 tablespoons
of flour, and 1 tablespoon of butter, and when they are well
blended pour upon them a pint of milk half cream if pos-
sible.
Stir this until smooth and thick, and beat in, by a few
spoonsful at a time, the beet-puree. When very hot, season
with salt and pepper, and pour it upon a well-beaten egg,
stirring all the time. Serve at once.
ALMOND MILK, CREAM SOUP
Kice, 2 tablespoons,
Hot milk, 1 pint,
Almond extract, 2 drops.
Boil the rice until it can be pressed through a sieve, then
add the hot milk, and the extract of almond. Sweeten to
taste.
Serve in bouillon cups.
CREAM OF ASPARAGUS
Asparagus, 1 bunch,
Milk, 1 pint,
Flour, 1 tablespoon,
Butter, 1 tablespoon,
Cream, % cup,
Salt and pepper.
26
AROUND-THE-WORLD COOK BOOK SOUPS
Cook the stalks of 1 bunch of asparagus in water or in
stock, with sufficient water to cover. Cook until tender.
Mash the stalks through a sieve, and return to the liquid in
which they were boiled. Allow for each bunch of asparagus,
a pint of milk, heat to the boiling point; then thicken with a
tablespoon of flour, rubbed smooth with a tablespoon of
butter.
Cook 10 minutes, then add to it, the water in which the
stalks were cooked. Season with salt and pepper, then add a
quarter of a cup of cream, and also the tips of the asparagus,
which have been cooked by themselves for 12 minutes in
salted water. Serve with croutons.
CHESTNUT AND CELERY SOUP
Chestnuts, 1 pound,
Celery, 6 stalks,
Milk, 1 quart,
Onion, 1,
Carrot, 1,
Butter, 2 tablespoons,
Cloves, 4,
Salt.
Chop the celery, onion, and carrot, and fry them in the
butter until brown. Put with them a quart of milk and 4
cloves, and stew together for 1 hour.
Season with salt; strain, and divide the stock into 2 por-
tions. Into one-half of it put the chestnuts which have been
boiled 10 minutes, and shelled and blanched, and stew this
gently for half an hour.
Set aside a few of the chestnuts to be later put into the
soup plates, and chop the remainder fine and put them
through a colander, together with that portion of the stock
in which they have just been cooked.
27
SOTTPS AROUND-THE-WORLD COOK BOOK
Then add the other half of the stock, and cook for 10
minutes longer.
Put a few of the other chestnuts that have been reserved
into each soup plate, and pour the soup over them.
CHESTNUT CEEAM
Spanish chestnuts, 1 pint,
Flour, 1 tablespoon,
Butter, 1 tablespoon,
Hot milk, or stock, 2 cups,
Egg, 1,
Celery-salt,
Cayenne,
Cold milk, 2 cups.
Cook together the flour and butter until they bubble, and
then pour on the 2 cupsful of hot milk or stock. Stir until
smooth. Add to this a pint of Spanish chestnuts which have
been shelled and blanched, a dash of celery-salt, and a little
cayenne.
Boil for half an hour, and rub all through a colander, and
add the cold milk and 1 egg, stirring them in carefully.
Season to taste, boil, and serve at once.
CREAM OF CARROTS
Grated carrot, 1 pint,
Salt, y 2 teaspoon,
White pepper, 14 teaspoon,
Butter, 1 large tablespoon,
Flour, 3 scant tablespoons,
Milk, 2~y 2 cups,
Peppercorns, 6,
Bay leaf.
28
AROUND-THE-WORLD COOK BOOK SOUPS
Cover the grated carrots with 1 quart of boiling water;
add the salt, white pepper and a piece of bay leaf, and also
6 peppercorns.
Simmer for 1 hour, and then press through a fine sieve.
In a saucepan melt the butter and flour; gradually blend
with this 2y 2 cups of hot milk, stirring until it is smoothly
thickened. Gradually add the pulped carrot liquid, and more
seasoning if necessary.
CREAM OF CAULIFLOWER
Cauliflower,
Onion,
Milk,
Salt and pepper.
Soak the cauliflower head downward in salted water, and
then cook it until tender. Remove some of the best flowers
to serve in the soup, and press the rest through a sieve. Add
the water if it is not too strong.
Scald a slice of onion in twice the quantity of milk that you
have of pulp. Add the pulp to the milk and onion, season
with salt and pepper, and lastly add the flowerlets of the
cauliflower.
CHESTNUT PUREE, NO. 1
Blanched chestnuts, 1 pint,
Milk, or stock, 1 pint,
Flour, 2 tablespoons,
Butter, 2 tablespoons,
Eggs, 2 yolks,
Cream, 2 tablespoons.
Cook the chestnuts in sufficient water to cover them. When
soft, pass through a sieve while still hot, and add to this the
29
SOUPS AROUND-THE- WORLD COOK BOOK
stock, and stir until it boils. Blend the butter and flour to-
gether and add it to the stock and chestnuts; also add salt
and pepper to taste.
Just before serving, add the beaten yolks of the 2 eggs, and
the cream.
CHESTNUT PUREE, NO. 2
Spanish chestnuts, 1 quart,
Butter, 2 tablespoons,
Cream, 2 tablespoons,
Onion juice, y teaspoon,
Salt and pepper.
Shell, blanch, and boil the chestnuts until soft, and then
rub them through a colander. Add to them the butter, cream,
onion-juice, and salt and pepper to taste. Stir over the fire
until thoroughly hot.
This is a delicious puree to serve with roast fowls of any
sort, or with game.
TARO, OR POI
HAWAIIAN
If the taro root cannot be obtained, taro flour may now
be had from many druggists.
Peel and boil the root until mealy. Pound in a mortar
until like dough, adding a little water as you are pounding
it. Set it away to ferment, but do not let it get very sour.
Fermentation from 24 to 30 hours will probably be long
enough.
When preparing for use, mix with water, and make a
gruel there are three thicknesses recognized by Hawaiians;
respectively, "one-finger," "two-fnger," and "three-finger
poL"
For invalids, boil as above, and pound in a mortar, but
30
AROUND-THE-WORLD COOK BOOK SOUPS
do not ferment. Mix with milk instead of water, and al-
ways use it when fresh. It should be cold when used, chilled
if possible.
TOMATO BISaUE
Tomatoes, 1 can,
Butter, 14 cup,
Onion, finely chopped, 2 tablespoons,
Flour, 3 tablespoons,
Milk, 2 pints,
Salt, l!/2 teaspoons,
Parsley, chopped, 1 teaspoon,
Cloves, 4,
Soda, % teaspoon,
Celery-salt, and cayenne.
Melt the butter and add the onion, and cook for 5 minutes ;
then add the flour, milk, and seasoning.
Heat the tomatoes and rub through a sieve, and add the
soda to it, combine this with the butter and milk mixture,
and cook all in a double boiler for 20 minutes. Then strain
and serve.
BLACK-BEAN SOUP
Black-beans, 1 cup,
Salt-pork, y 2 pound,
Lemon, 1,
Sherry, y 2 cup,
Eggs, 2,
Salt and pepper.
Let the beans soak for 6 hours, then boil them with 2
quarts of water, and with the salt-pork. When soft, press
the beans through a colander and return to the fire; season
31
SOUPS AROUND-THE-WORLD COOK BOOK
with the sherry and lemon, and with the eggs, hard-boiled
and cut in slices. It may be necessary to add more water.
LOBSTER SOUP
Lobster, 1,
Milk, 1 quart,
Butter, 2 tablespoons,
Flour, 2 tablespoons.
After boiling the lobster take it from the shell, and chop
fine. Put the milk with 1 pint of water; boil, and then add
the lobster, and the butter and flour, which have been
creamed together.
A little sherry will improve this.
CLAM CHOWDER
Hard clams, 1 pint,
Soft clams, 1 pint,
Potatoes, 6,
Onions, minced, 2,
Carrots, 2,
Milk, 1 pint,
Salt-pork, cut in thin strips, % pound,
Water, 2 quarts.
The onions and pork should be browned in the bottom of
the pot; then add, all chopped fine, the clams, potatoes and
carrots.
Add the water and cook slowly for several hours. Just
before serving add the milk, and stir it well in.
CORN CHOWDER
Corn, 6 large ears, cut from the cob,
Potatoes, 4, chopped,
32
AROUXD-THE-WORLD COOK BOOK SOUPS
Salt-pork, chopped, % pound,
Onion, chopped, 1,
Flour, 2 tablespoons,
Butter, 2 tablespoons,
Milk, 1 pint,
Water, 1 quart,
Salt and pepper.
Put the onion and pork into the pot, and brown slightly;
add the corn, potatoes, and 1 quart of boiling water. Boil
slowly, until the potatoes are soft.
Cream together the butter and flour ; add this to the pint of
milk, season with salt and pepper, and pour it into the chow-
der.
Boil the whole together for 10 minutes.
CHICKEN GUMBO
Young chicken, jointed as for fricassee, 1,
Okra, chopped fine, 1 quart,
Tomatoes, sliced, 1 quart,
Onion, finely minced, 1,
Flour, 1 tablespoon,
Butter, 2 tablespoons.
Place the butter, flour, and onion in a pan, and slightly
brown. Add slowly the tomatoes and okra, and let these
boil for 15 minutes; then add the chicken, which has been
previously boiled, and let these cook together till the okra
is dissolved.
LOUISIANA GUMBO
Okra, 1 quart,
Tomatoes, 6,
Onion, 1,
33
SOUPS AROUND-THE-WORLD COOK BOOK
Green pepper, 1,
Beef-stock, 3 pints,
File (powdered sassafras), 1 tablespoon,
Salt and pepper.
Chop the onion, okra, tomatoes and pepper. Put in a pot
and add to it the stock, and let it simmer until thoroughly
cooked. Then add the salt and pepper and a tablespoon of
the "file," or sassafras powder.
PUCHERO
ARGENTINE
Beef, 4 pounds,
Carrots, 2,
Onions, 2,
Cabbage, 1, small,
Potatoes, 6,
Ears of corn, 6,
Peas (in the pod), 1 quart,
String-beans, 1 quart,
Turnips, 3.
Prepare the vegetables as for boiling, except the peas,
which should be left in the pods. Put the beef in hot water
and allow it to boil for half an hour, then add the vegetables.
Season with salt and pepper and let the whole simmer for 4
hours. Remove the meat and vegetables, strain the liquid
and serve as a soup; the remainder to be served as another
course.
This is a standard dish in Spain, Mexico, and in all other
Spanish- American countries. In Mexico it is known as
"Caldo."
34
AROUND-THE-WORLD COOK BOOK SOTTPS
PLAIN SOUPS
SCOTCH BROTH
Water (in which mutton has been boiled), 1 quart,
Barley, 1 cup,
Carrot, 1,
Turnip, 1,
Onions, 1,
Celery, 4 stalks,
Green peas, y% cupful,
Beans, i/> cupful,
Butter, 1 tablespoon,
Flour, 1 tablespoon,
Parsley, salt, pepper.
Cut the vegetables up fine and parboil them for 10 minutes.
Drain and put over the fire and add the stock. Add the
barley which has been previously soaked for 3 hours. Sim-
mer slowly for 3 hours. Just before serving add the butter
and flour which have been creamed together, and stir well in.
LENTIL SOUP
GERMAN
Dried lentils, % pound,
Bouillon, or stock, 3 pints,
Butter, 2 tablespoons,
Flour, 1 tablespoon,
Carrot, turnip, onion, celery, parsley,
a small piece of each.
Wash the lentils and soak them overnight. In the morning
cook them in fresh water until soft about 2 hours. Then
rub them through a sieve.
Cook the butter and flour in a saucepan until brown. Add
35
SOUPS AROUND-THE-WORLD COOK BOOK
the vegetables and cook for 15 minutes ; then add the bouillon,
and cook for half an hour; then put in the lentils and rub
again through a sieve. Let this whole mixture now boil for
about 10 minutes.
BEEF-TEA
Lean beef, 1 pound,
Water, enough to cover,
Salt and pepper.
Cut the meat in small pieces, sprinkle generously with salt
and pour on just enough cold water to cover. Let it stand
aside for from 1 to 3 hours; then place on the fire, and let
it come to a boil. Do not let it remain on the fire longer
than 5 minutes.
Pour the liquid from the meat, and season it with pepper.
GRIESMEHL SOUP
GERMAN
Griesmehl (farina may be used), % cup,
Milk, 1 pint,
Water, 1 pint,
Butter, 1 tablespoon,
Egg, 1 yolk.
Boil the milk and water together, then add the meal and
let this simmer for half an hour, stirring frequently. Take
from the fire, and then add the butter and the egg.
Griesmehl is a coarse white-wheat meal, found in German
stores in America. Farina is a good substitute.
CLARET SOUP
GERMAN
Claret, 1 quart,
Sago, 1 teacup,
36
AROUND-THE-WORLD COOK BOOK SOUPS
Lemons, cut thin, 2,
Water, 1 quart,
Cinnamon, 2 sticks,
White sugar, 1 cup.
The sago should be soaked for several hours, and this, with
the claret, sugar, lemon, cinnamon, and water, allowed to boil
for about 10 minutes, or longer.
FRUIT SOUPS
Fruit soups are little more than the juice of stewed fruits.
They are, however, very delicious during the heated season.
In some cases they are served with cracked ice, but ice should
undoubtedly be avoided during meals.
LEMON SOUP
Make a strong hot lemonade; thicken it slightly with corn-
starch, or arrow-root, and serve cold, with a bit of preserved
ginger, or a cherry in each glass.
Pineapple and currant and red raspberry soups are made
in the same way.
BLACKBERRY SOUP
This is but the juice of stewed blackberries, strained,
slightly thickened and flavored with nutmeg.
PEACH PUBEE
This can be made by adding a little lemon-juice, bitter
almond, and thickening, to fresh or canned peaches, and
straining through a sieve.
37
FISH
TIMES FOR COOKING FISH
The following table gives approximately the time for cook-
ing fish. The times will in some cases vary, owing to the
quantity to be cooked, the state of the fire, and for other
unforeseen reasons.
BAKED
Halibut (per pound), 12 minutes
Shad, 15 minutes
Bluefish, 15 minutes
BOILED
Cod (per pound), 15 minutes
Halibut,/' 20 minutes
Salmon, " 20 minutes
Turbot, " 20 minutes
Mackerel, 10 minutes
Lobster, 20 to 30 minutes
BROILED
Mackerel, 10 minutes
Bluefish, 12 to 15 minutes
Small thin fish, 5 to 8 minutes
FRIED
Whiting, 5 minutes
Soles, 5 minutes
Flounders, 5 minutes
Smelt, 5 minutes
Fish-balls, 5 minutes
Trout, 5 to 10 minutes
Slices of fish, 4 to 6 minutes
38
AROUNB-THE-WORLD COOK BOOK FISH
CORRECT SAUCES TO SERVE WITH FISH
Raw oysters Tomato catsup, horseradish, and cut lemon.
Baked bluefish Serve Worcestershire sauce or walnut catsup.
Baked halibut Serve Worcestershire, or walnut catsup.
Baked shad Serve Worcestershire, or walnut catsup.
Boiled cod Serve caper sauce, egg sauce, or cream sauce.
Boiled soft crabs Serve sauce tartare.
Boiled mackerel (salt) Serve vinegar and melted butter, or,
serve parsley sauce.
Boiled salmon (cold) Serve vinaigrette sauce, or serve sauce
tartare.
Boiled salmon (hot) Serve hollandaise sauce, or caper sauce,
or cream sauce.
Boiled sole Serve maitre d 'hotel butter.
Broiled fish (cold) Serve sauce piquante.
Broiled mackerel (fresh) Serve lemon butter.
Broiled mackerel (salt) Serve maitre d 'hotel butter.
Broiled salmon Serve bearnaise sauce, sauce piquante, or to-
mato butter.
Broiled shad Serve cucumber salad.
Fried fish-cutlets Serve sauce tartare.
Fried eels Serve sauce tartare.
Fried halibut Serve sauce tartare.
Fried flounders Serve Dutch sauce, and quarters of lemon.
Fried smelt Serve sauce tartare.
Fried soles Serve anchovy sauce and fried parsley.
Lobster cutlets Serve sauce tartare.
39
FISH AROUND-THE-WORLD COOK BOOK
SALMON LOAF, NO. 1
Canned salmon, 1 can,
Bread-crumbs, 1 cup,
Eggs, 2,
Lemon-juice, 1 tablespoon,
Worcestershire, 1 teaspoon,
Salt and pepper.
Free the salmon from bones and skin, and save all the oil,
and use it instead of butter. Pick the salmon all up, fine,
mix well together in a chopping-bowl. Pack it in a well-
greased bowl and steam for half an hour.
Turn it out on a platter, garnish with parsley and slices
of lemon, and serve with a white-fish sauce, made with hard-
boiled eggs. This is enough for 6 persons.
This mixture may also be used for making salmon cro-
quettes.
SALMON LOAF, NO. 3
Canned salmon, 1 can,
Bread-crumbs, 1 cup,
Eggs, beaten, 2,
Milk, 1 cup,
Melted butter, 1 tablespoon,
Salt and pepper.
Pick the salmon into small pieces, remove all the bones,
add the melted butter, beaten eggs, bread-crumbs, milk, salt,
and pepper; mix well, and pack in a small buttered pan,
and bake for 1 hour.
Turn the loaf out on a platter, and pour over it the fol-
lowing sauce.
40
AROUND-THE-WOPLD COOK BOOK FISH
Sauce
Milk, 1 pint,
Cornstarch, 2 tablespoons,
Butter, 1 tablespoon,
Egg, 1, well-beaten,
Salt and pepper.
Heat the milk to the boiling point, add the cornstarch, and
butter, season with salt and pepper, stir well together, and just
before removing from the fire, add the beaten egg, and stir it
in thoroughly.
CREAMED SALMON
Salmon, 1 1-pound can,
Butter, 1 tablespoon,
Flour, 2 tablespoons,
Milk, hot, 1 pint,
Eggs, whites only, boiled and chopped, 3,
Peanuts, chopped, 1 cup,
Salt and Cayenne pepper.
Melt the butter and flour together, and season with salt
and cayenne ; then add the pint of hot milk. Cook until this
is smooth and then add the salmon, which has been freed
from bones and skin, and next add the chopped nuts and the
chopped boiled whites of the eggs.
This may be served on buttered toast, or in ramekins.
DEVILED SALMON
Salmon, 1 1 -pound can,
Butter, 1 tablespoon,
Flour, 1 tablespoon,
Cream, 1 cup,
41
PISH AROUND-TEE- WORLD COOK BOOK
Eggs, hard-boiled (yolks, only), 3,
Chopped parsley, 1 tablespoon,
Nutmeg, salt, cayenne.
Put the butter and flour in a pan, and when melted add
the cream. Stir until it is smooth and thick. Add the yolks
of the eggs mashed fine. Season with salt and cayenne, and
a little nutmeg, and add the fish and parsley.
Turn it out into a greased baking-pan, or into individual
dishes, and bake until light brown. Serve with cucumber
sauce.
CODFISH BALLS
Salt codfish, 1 pound,
Potatoes, 6,
Milk, 1 pint,
Butter, 2 tablespoons,
Eggs, 2.
Boil the fish, changing the water once, so that it may not
be too salty. While still hot, pick it fine, so that it is feathery.
This cannot be done with a fork, but must be done with the
fingers. At the same time have ready hot potatoes, boiled.
Mash them well, and make them creamy with milk and butter.
To 3 cups of the mashed potatoes take 1% cups of fish. The
fish should not be packed down. Beat the eggs lightly, and
stir them into the other ingredients.
Then beat well together the whole mixture, till light; then
mold it into small balls, handling it lightly, and before fry-
ing, roll the balls in flour.
Fry in a basket. The pot must be deep enough to allow
the fat to cover them well.
42
AROUND-THE-WORLD COOK BOOK FISH
MELTING CODFISH CAKES
Codfish, picked up, fine, 1 large cup,
Potatoes, 2 cups, mashed,
Butter, 1 tablespoon,
Eggs, 2,
Cream, 2 tablespoons.
Boil the picked codfish with the potatoes, and when the
potatoes are well done, mash all well together, add the butter,
eggs, and cream, and beat all together until it is soft and
creamy.
Then drop the mixture from a spoon, into a frying pan
of very hot lard. They should be cooked quickly, as too
long cooking will make them dry.
PLANKED SHAD
Shad, one of 4 to 6 pounds,
Melted butter, Y 2 cup,
Salt, y 2 teaspoon,
Mustard, % teaspoon,
Tabasco, 3 or 4 drops,
Walnut catsup, 1 teaspoon,
Worcestershire, 1/2 teaspoon.
The " plank" used should be of well-seasoned oak, about
2 inches thick. Those sold in the stores usually have wires
attached for fastening the fish. Before using a new board
brush it well several times with olive oil, and place it before
a hot fire so that the oil will strike in. The wood will absorb
considerable oil.
Having the board in readiness, clean the fish, and remove
the backbone, rinse well quickly in slightly salted water, and
dry it on a soft cloth.
43
FISH AROUND-THE- WORLD COOK BOOK
Then fasten the fish on the board, skin downward, tacking
it well to the board.
Have made the following sauce, from the above ingredients ;
To the y 2 cup of melted butter add the salt, tabasco, mustard
catsup, and Worcestershire sauce, and stir all together. Keep
this hot at the side of the fire.
The board containing the fish may be either placed in an
oven or stood in front of a hot fire. Baste the fish every 10
minutes while it is cooking, and catch in a pan the surplus
which runs off while basting the fish.
When the fish is completely cooked, send it to the table on
the board, being careful to remove all the tacks or fastenings
before serving.
STUFFING FOE BAKED SHAD
Grated stale bread, 3 slices,
Butter, 1 tablespoon,
Capers, 1 teaspoon,
Sweet marjoram, y 2 teaspoon,
Salt-pork, a small piece, chopped.
Melt the butter in a saucepan, and pour it over the grated
bread and pork, which latter is chopped fine. Add the capers,
and marjoram, and a very little warm water.
Stuff the shad through the cuts in both ends, and place it
in the oven to bake.
OYSTERS A LA CREOLE
Oysters, 1 pint,
Butter, 2 tablespoons,
Onion, finely chopped, 2 slices,
Flour, 1 tablespoon,
Stewed tomatoes, 1 cup,
44
AROUND-THE WORLD COOK BOOK FISH
Tabasco, 1 or 2 drops,
Salt.
Melt the butter in a chafing-dish, or stewpan, add the sliced
onion, and stir till it is delicately browned; then add the
flour, and stir until it is smooth and brown, and then add
the tomatoes.
As soon as the sauce thickens, add the oysters drained from
their liquor, and cook them until the edges curl. Season
with the tabasco and one-half a teaspoon of salt. Serve on
toast with parsley.
OYSTERS A LA POTJLETTE
DELMONICO
Large oysters, 2 quarts,
Butter, 6 ounces,
Flour, 2 ounces,
Cream, % cup,
Eggs, 4 (yolks only),
Lemon, %,
Chopped parsley, 1 teaspoon,
Salt, y 2 teaspoon,
Cayenne pepper, a dash.
Put the oysters into a stewpan, and set them on the fire
until they boil. Drain through a sieve, saving the liquor.
Set the oysters aside, and keep them hot.
Put 4 ounces of the butter into a stewpan with 2 ounces
of flour, a little Cayenne pepper, and salt. Blend well to-
gether, and moisten with the oyster liquor and with the cream.
Stir this while on the fire, and keep it boiling for 10 minutes.
Then take it off the fire and pass it through a colander.
Now add the remaining 2 ounces of butter, and the yolks
of the eggs. The mixture must not be allowed to cook after
the eggs are added.
45
FISH AROUND-THE-WORLD COOK BOOK
Just before sending to the table, add the oysters, the juice
of half a lemon and the chopped parsley.
CREAMED SCALLOPS
Scallops, 1 quart,
Milk, 1 pint,
Butter, 1 tablespoon,
Flour, 2 tablespoons,
Sherry, 2 tablespoons.
Cream together the butter and flour. Boil the scallops and
milk together for 15 minutes, then strain and after chopping
them, place them again on the fire with the milk and add
the butter and flour creamed together.
Cook the mixture for 10 minutes, then put in the sherry,
and bake, either in one dish, or in individual ramekins, until
light brown.
BAKED SOLE, OR FILLET OF FLOUNDERS
GERMAN
Fish,
Olive oil,
Lemon-juice,
Seasoned bread-crumbs,
Eggs,
Larding pork,
Onions,
Green olives.
Remove the bone from the fish, and cut the meat into
strips. Roll these and fasten with wooden toothpicks. Soak
the rolls for an hour, in olive oil and lemon-juice; then roll
them in seasoned bread-crumbs, next in beaten egg, and then
again in bread-crumbs.
46
AROUND-THE-WORLD COOK BOOK FISH
Now put into a baking-dish, and on each roll of fish put
a slice of larding pork. Sprinkle generously with chopped
onion, and green olive, and bake about 45 minutes, or until
it is well-browned.
BRAZILIAN SHRIMPS
Shrimps, 1 pound (or 1 can),
Tomato juice, 1 pint,
Green pepper, 1,
Onion, 1,
Butter, 1 tablespoon,
Flour, 2 tablespoons,
Sugar, 1 teaspoon.
Cut the pepper and onion in long thin strips and place
them in the stewpan with the tomato juice. Let this boil
about 15 minutes, and then add the shrimps.
Cream the butter and the flour together, and add these to
the mixture, and allow the whole to boil together until it
thickens, and is smooth.
MACKEREL
CHAMBERLIN'S METHOD
Take one or more mackerel, and soak them for about 48
hours, changing the water once. Then put them in a pan,
and cover with cream, or rich milk, or the nearest you can
get to it, and put them in the oven and cook until the cream
is brown.
FISH CUTLETS
Codfish, or salmon, 1 pound,
Flour, 2 tablespoons,
Butter, 1 tablespoon,
Chopped parsley, 1 teaspoon,
47
FISH AROUND-THE- WORLD COOK BOOK
Onion juice, 1 teaspoon,
Lemon juice, 1 teaspoon,
Milk, 1 pint,
Eggs, 2 yolks,
Salt and pepper.
Boil the fish in cheese-cloth for 15 minutes, then pick it
to pieces. Heat the milk and add to it the butter and flour
which have been creamed, the salt, pepper, parsley, onion
juice, lemon juice and eggs. Let it stand 3 or 4 hours on
the ice, then form into cutlet shape, dip into egg and bread-
crumbs, and fry in a wire basket.
FISH PASTE
JAPANESE
Halibut, cod, salmon, or pompano, 1 pound,
Butter, 1 tablespoon,
Flour, 1 tablespoon,
Milk, 1 cup,
Cream, 1 tablespoon,
Lemon juice, 1 teaspoon,
Onion juice, 1 teaspoon,
Egg, 1.
Boil the fish for a few minutes, and then put it through
a puree sieve. To this add the beaten white of tjie egg, and
set it away to cool.
Melt the butter and flour together, and while they are
boiling, add the milk. Take it away from the fire, and add
the yolk of the egg, and the seasoning. Then return it to
the fire, and cook it until it is smooth, then take it from the
fire, and add the fish, which was set aside to cool.
Place the whole mixture in small cups, or molds to cool.
This should be served on a bed of rice, and garnished with
cresses.
48
AROUND-THE-WORLD COOK BOOK FISH
STEWED TERRAPIN
CHAMBERLIN'S METHOD
Terrapin, 1,
Eggs (yolks, only), 4,
Butter, y 2 cup,
Cream, i cup,
Madeira, or sherry, % cup.
Put the terrapin in boiling water for 5 minutes, to loosen
the skin; then take it out, skin it and replace it in the hot
water. When the claws are soft it is sufficiently boiled.
Take it out, and remove the bottom shell first. Cut off
the head and claws, and take out the gall and sand-bag;
and then cut up the remainder. Cut up entrails and all,
about %-inch lengths. Be careful to preserve all the juice.
Put the terrapin meat into a stewpan, and make a dressing
of flour, yolks of 2 hard-boiled eggs, a third of a pound of
good butter, salt, red pepper, a small quantity of rich cream
and a half cup of madeira or good sherry to each terrapin.
All of the ingredients should be of the best quality. Stew
it well, and dish promptly, and serve smoking hot.
The cow terrapin is the best besides furnishing eggs,
which are a great addition. Some persons have been known
to season with spices, but this is not to the taste of epicures.
TIMBALE CASES FOR CREAMED FISH
Flour, 1 cup,
Eggs, 2,
Butter, 1 tablespoon,
Salt, 1/2 teaspoon.
Separate the whites and yolks of the eggs, and beat the
yolks smooth. Add a cup of cold water and the sifted flour,
49
FISH AROUND-THE-WORLD COOK BOOK
and also the butter olive oil may be used if butter is not at
hand.
Add also the salt and stir well, then heat the mixture hard.
Next whip the whites of the eggs to a stiff froth, and add
them to the batter, and heat it again, and then put it aside,
and let it cool overnight.
Immerse the timbale iron in smoking fat until it is very
hot, then lift it up, and let it drain for a second, and dip
it carefully into the batter until a layer of batter adheres to
it; then plunge it into the fat and hold it there till the
batter is delicately colored. Hold it over a paper and tap
it sharply with a knife, and the cup will fall off. If the
cup is too thick then thin the batter.
When the timbale cups are needed for use for fish, stand
them on a paper pan and reheat them in the oven. Then
fill the cups with any kind of fish, heated with a cream
sauce, seasoned with lemon juice, etc. Put a pinch of parsley
on each cup when filled.
FISH TIMBALES
SWEDISH
Boiled white fish, % pound,
Bread-crumbs, y 2 pint,
Milk, % pint,
Cream, 6 tablespoons,
White pepper, 14 teaspoon,
Salt, 1 level teaspoon,
Eggs (whites, only), 6.
Boil the bread-crumbs and milk to a paste, and let it cool ;
then add the fish, which has been put through the grinder;
and press all through a sieve. Then add the cream, pepper,
and salt, and the stiffly beaten whites of the eggs.
Butter the timbales, and fill them with the fish, three-fourths
full. Cover them with oiled paper, and bake for 20 minutes.
50
ENTREES
HADDOCK RAMEKINS
ENGLISH
Smoked haddock, 1 cupful,
Butter, 2 tablespoons,
Eggs, 2 (yolks, only),
Whipped cream, y cupful,
Grated nutmeg,
Salt and pepper.
Scald the haddock, and put it into the oven with 1 table-
spoonful of the butter, until cooked. Remove all the skin
and bones, and take 1 cupful of finely flaked fish. To this
add the other tablespoonful of butter, and rub all through a
colander.
Add the seasoning and the beaten yolks of the 2 eggs.
After these are well worked together, then stir in the whipped
cream.
Bake at once, in ramekin cases, in a quick oven.
GENOA RAMEKINS
Milk, 1 pint,
Eggs, 2,
Stale bread, 6 slices,
Grated cheese, 1 cup.
Cut the stale bread into thick slices and remove all the
crust. Arrange them in buttered pans, or in one shallow
baking-dish. For 6 slices, make a raw custard with 1 pint
51
ENTREES AROUND-THE-WORLD COOK BOOK
of milk, 2 eggs, and J /4 teaspoon of salt. Baste the bread at
intervals with this, until it has absorbed as much as possible,
and then cover with a thick layer of cheese, and place it in a
moderate oven until the custard sets, and the cheese is melted
and slightly browned.
CHEESE CUSTARD
Milk, 1 cup,
Grated cheese, 6 tablespoons,
Eggs, 2,
Green pepper, 1, chopped.
Scald the milk in a double boiler, add the cheese and stir
until it melts. Then put in the eggs, slightly beaten, season
with salt and pepper or paprika.
Butter 6 individual molds and sprinkle them with the green
pepper. Fill with custard and bake.
GNOCCHI
Grated cheese, 1 cup,
Butter, 1/4 cup,
Flour, y 2 cup,
Cornstarch, % cup,
Milk, 2 cups,
Eggs, 2 yolks.
Melt the butter in a pan, and when it is bubbling put in
the flour and cornstarch; gradually add the milk and the
cheese, and lastly the yolks of the eggs which should be well-
beaten. Pour into a buttered pan, and allow it to spread
so that the mixture shall not be thick. When it is cool turn
it onto a cutting-board and cut it into fancy shapes ; diamonds,
squares, fingers, etc.
52
AROUND-THE-WORLD COOK BOOK ENTREES
Arrange them on a platter and sprinkle with the remain-
ing cheese Place them in the oven and bake until brown.
CALF'S HEAD CHEESE
Calf's head, 1,
Sweet herbs, finely minced, 1 tablespoon,
Sage, */2 teaspoon,
Onion, 1, small and finely chopped.
Boil the calf's head in water enough to cover it, until it
leaves the bones. With a skimmer put it into a wooden bowl
or tray. Pick out every bit of bone and chop it fine. Add
all the seasoning, and lay it in a cloth pressed tightly over
it. Put it in a colander and cover with a plate on which a
weight is placed.
When cold, slice and garnish with parsley and lemons.
ENGLISH BRAWN
One small pig's head,
Salt, 2 tablespoons,
Bay leaf, 1,
Cloves, 6,
Peppercorns, 12,
Cayenne, a dash.
Clean the pig's head thoroughly, removing the eyes and the
brain ; then soak it for 1 hour in cold water.
Take from the water, and put it in a pan with 2 table-
spoons of salt, and sufficient water to cover it (about 2
quarts).
Bring this to a boil, then draw the pan to one side, and
allow the contents to simmer for 3 hours.
Take it out, place on a hot dish, and remove all the bone.
If it has been properly boiled, the bone will come away
53
ENTREES AROUND-THE-WORLD COOK BOOK
easily. Cut and shred the meat, preserving the tongue whole.
Now discard all but about 2 cupsful of the liquor in which
it has been boiled, and to this add the bay leaf, cloves, pep-
percorns, and cayenne, and boil this rapidly together, until
it has been reduced to about half its original quantity.
Arrange the tongue in the middle of a mold, and pack the
shredded meat around it. Then gradually pour over it the
liquor, and set it away to cool.
When cold, turn out, and cut in slices.
PORK CHEESE
ENGLISH
Cold roast pork, 2 pounds,
Pork fat, y 2 pound,
Onions (finely minced), 2,
Gravy, 1 cup,
Gelatin, 1 teaspoon,
Sage leaves, 4,
Salt and pepper.
Cut the pork and the fat into dice, then pack into a mold
with salt and pepper to taste, also add the sage leaves,
crushed, and the onions finely minced.
Dissolve the gelatin in the gravy, and pour it into the
mold over all.
Bake for about an hour, and set aside to cool. When
cold, turn out of the mold.
ITALIAN VEAL CHEESE
Veal, 3 pounds,
Lemons, 2,
Whole cloves, 12,
Worcestershire sauce, 2 tablespoons,
Gelatin, 1 tablespoon,
54
AROUND-THE-WOKLD COOK BOOK ENTRIES
Stuffed olives, 12,
Eggs (hard-boiled), 3,
Celery-salt,
Salt and pepper.
This should be made and allowed to stand about 24 hours
before using.
Cook the veal until tender, in just enough water to cover
it. Take it from the water and pass it through the meat-
grinder, or chop fine. Put the gravy back on the stove and
add to it the juice of one of the lemons, the cloves, Wor-
cestershire sauce, salt, pepper, celery-salt and the gelatin.
Cut the eggs, and the remaining lemon into thin slices,
and cut the stuffed olives in halves. Line a mold with the
slices of egg, lemon and olive, making symmetrical figures or
patterns.
Put the meat into the mold, and pour the gravy over it
through a strainer, and set it aside to cool.
When ready to serve, turn out of the mold, and the sym-
metrical figures will appear on the outside of the cheese.
PREPARED MARROW-BONES
GERMAN
Beef marrow-bones,
Flour,
Hot toast.
Have the bones cut between 2 and 4 inches in length.
Wash and wipe them dry. Make a stiff dough of flour and
water, roll it out until about ^-inch thick. Cut pieces of
the dough into 2-inch squares, and with these cover the ends
of the bones.
Pin the bones in a piece of cloth, put them in a stewpan,
and cover with boiling water. Let them boU for 1 hour.
Take them up, and remove the cloth and paste, and place
55
ENTRIES AROUND-THE- WORLD COOK BOOK
the bone on a piece of hot toast. Use salt, and cayenne, or
black pepper to taste.
VEAL TERRAPIN
Cold veal, 1 pint,
Eggs, 6,
Minced lemon-peel, 1 tablespoon,
Cream, or cream-sauce, 1 cup,
Salt, pepper, nutmeg.
Cut the veal in dice. To each pint of cut veal add 6 eggs
boiled fifteen minutes and chopped fine. Sprinkle with pep-
per and salt. Add the lemon-peel, a little grated nutmeg, or
sweet marjoram, or summer-savory, according to the flavor
desired, also add the cream or cream-sauce, 1 cup to each
pint of cut veal. Let it come to a boil, heat all together,
and serve hot.
Garnish with toast-points, and olives.
VEAL SOUFFLE WITH MUSHROOM-SAUCE
Butter, 2 tablespoons,
Cornstarch, 3 level tablespoons,
Flour, 1 tablespoon,
Salt, y 2 teaspoon,
Chopped veal, 1 cup,
Soft bread-crumbs, y cup,
Eggs, 3,
Hot milk, or stock, 1 cup.
Make a sauce of the butter, cornstarch, milk, and season-
ing, salt and pepper to taste, and when cooked and smooth,
beat well and add the chopped veal and bread-crumbs. Re-
move from the fire, add the yolks of the eggs, well-beaten,
and stir in the whites beaten stiffly.
56
AROUND-THE-WORLD COOK BOOK ENTRIES
Place it in a buttered dish, standing in a pan of hot water,
bake in a moderate oven 30 minutes, and serve with mush-
room-sauce made as follows:
Butter, 4 level tablespoons,
Carrot, 1 slice,
Onion, 1 slice,
Cornstarch, 3 level tablespoons,
Flour, 1 tablespoon,
Veal-stock, 2 cups,
Salt, pepper, bay leaf,
Mushrooms, chopped, 1 cup,
Kitchen bouquet.
Melt the butter, to which add the carrot, onion, and half
a bay leaf, and 1 sprig of parsley, and cook for 5 minutes,
then add the cornstarch and flour, season with salt and pepper
to taste, and gradually add 2 cups of the stock in which the
veal was cooked, and cook again for 5 minutes. Strain the
sauce, reheat, and add */ teaspoon of kitchen bouquet, and
the cup of chopped mushrooms.
Serve the veal souffle with this sauce from a gravy boat.
SWEETBREAD CROQUETTES
Sweetbreads, 1 pair,
Fat pork,
Tongue, % pound (cold, boiled),
Onion, %,
Eggs, 3,
Parsley, bread-crumbs,
Butter,
Salt and pepper.
Parboil the sweetbreads for 5 minutes, then trim off the
string and pipe. Lard them well with strips of fat pork,
57
ENTREES AROUND-THE-WORLD COOK BOOK
about the size of a match, and fry them a light brown, in
butter.
Chop the tongue and sweetbreads fine, mix them well to-
gether, grate the half of an onion and chop a few sprigs of
parsley, and add them, with salt and pepper to the rest.
Then add the yolks of the eggs, beaten light, to some of
the gravy that the sweetbreads have been cooked in, and
thoroughly mix together.
When cool and firm, shape into croquettes, dip them into
the egg, and then into bread-crumbs, and fry in smoking hot
butter or lard until a golden brown.
Lay them on brown paper to drain, and serve with French
canned peas, while still hot.
SWEETBREAD PATTIES
GERMAN
Sweetbreads, 1 pair,
Milk, 1 pint,
Butter, 2 tablespoons,
Eggs (yolks, only), 6,
Flour, 4 tablespoons,
Sherry wine, 2 tablespoons,
Salt, and Cayenne pepper.
Parboil the sweetbreads and let them cool. Melt the butter
in a pan, and to this add the milk and flour, mixed together,
and stir briskly until boiling.
Season with salt and Cayenne pepper to taste.
Cut the sweetbreads into small pieces, put them into the
mixture, and cook for 5 minutes.
Take off. of the fire, add the beaten yolks of the eggs, and
the sherry, and serve in patty shells.
58
AROUNIXTHE- WORLD COOK BOOK ENTKEES
DE FOIE GRAS, NO. 1
Calf's liver, 1,
Calf's tongue, 1,
Melted butter, y 2 cup,
Cayenne, 14 teaspoon,
Ground cloves, 14 teaspoon,
Worcestershire, 1 tablespoon,
Made-mustard, 1 teaspoon,
Onion juice, 1 teaspoon,
* Boiling water, 1 tablespoon.
Boil the liver until very tender, in slightly salted water;
and in another vessel boil the tongue. They should both be
cold and firm when later used.
Pound the liver in a mortar, moistening it gradually with
the melted butter. When it is a smooth paste put into it all
the seasoning, and the water, and pack it firmly into jars,
inserting here and there, bits of the tongue, which have been
cut and pared for this purpose.
When the jars are firmly packed, cover the tops with melted
butter. Cover lightly, and set in a cool place.
PllE DE FOIE GRAS, NO. 2
Calf's liver, 1 pound,
Olives, 6,
Peppercorns, 6,
Butter, 4 ounces,
Salt, 1/2 teaspoon,
Bay leaf, 1,
Parsley sprigs.
Place the liver, olives, parsley, and bay leaf in a sauce-
pan, and cover with boiling water. Only use 1 bay leaf and
59
ENTRIES AROUND-THE-WORLD COOK BOOK
2 sprigs of parsley. Add the salt and peppercorns. Sim-
mer for two hours, gently. Set off, and when cool, cut the
liver into thin slices.
Place in a bowl, strain the broth over it, and let it stand
overnight. Next morning take out the meat, pound it to a
pulp, adding gradually the 4 ounces of butter beaten to a
cream.
Press all through a sieve, add more salt if needed, then
pack in glass jars, and keep closely covered until needed for
use.
CASSEEOLE OF LIVEK AND EICE
Rice, 1 cup,
Calf's liver, 1 pound,
Butter, 2 tablespoons,
Milk, or stock, 2 cups,
Browned flour, 1 tablespoon,
Salt, pepper, kitchen bouquet.
Boil the rice, add the butter. Line a well-greased casserole
with this, pressing it against the sides and leaving a hollow
in the center. Boil the liver, drain it and chop fine. Heat
in a saucepan, the milk or stock, add to it the flour and
kitchen bouquet, then the minced liver ; and put this mixture
into the casserole of rice. Sprinkle with bread-crumbs, and
set in the oven to brown.
CHILLI OON CARNE
MEXICAN
Round steak, 2 pounds,
Flour, 4 tablespoons,
Garlic bud, 1,
Melted butter, or drippings, 2 tablespoons,
Dried Chilli peppers, 4 pods,
Salt.
60
AROUXD-THE-VVORLD COOK BOOK ENTE^ES
Remove all seeds from the pepper pods. Soak the pods in
a pint of warm water until they are soft, then scrape the
pulp from the skin into the water, discarding the skins and
saving the pulp and the water.
Cut the steak into small pieces, and cook in a hot frying-
pan with 2 tablespoons of melted butter, or drippings, until
well browned.
Add the flour and mix thoroughly, then add the sliced
garlic and the pint of chilli water. Simmer about 2 hours;
or until the meat is tender; adding hot water if needed.
When done, the sauce should be of good consistency. Season
to taste, with salt.
CHILLI CON CAKNE
Lean beef, 2 pounds,
Onion, 1,
Green, or red pepper, 1,
Tomato juice, 1 quart,
Flour, 1 tablespoon,
Butter, 1 tablespoon.
Cut the meat into small pieces and fry; take it from the
pan and arrange on a platter. Over it put a sauce made
from the onion, tomato juice and pepper. The onion and
pepper should be cut into thin slices, and when put into the to-
mato juice, the whole must be thickened with butter and flour.
TONGUE IN ASPIC
Pickled beef-tongue, 1,
Aspic jelly,
Stoned olives.
Soak, boil and skin, and then cool, the tongue. Trim it,
and cut it into thin slices and press them together again, to
retain the shape of the tongue.
61
ENTREES AROUND-THE-WORLD COOK BOOK
Rinse an oblong mold in water and drain. Put a layer of
aspic jelly in the bottom, and on it place a layer of stoned
olives. Cover with aspic. Place the tongue in the center,
iand pour aspic about it until it is covered. Chill it, and re-
move it from the mold, and serve with a vegetable mayonnaise.
CHICKEN MOUSSE
Cold chicken, finely minced, 1 cup,
Milk, i/ 2 pint,
Eggs, 2,
Gelatin, % box,
Salt and pepper.
Scald the milk, beat the yolks of the eggs, and season with
salt and pepper. Add these to the milk, and if milk is not to
be had, use an equal amount of water. Place in a double
boiler, and cook until it is the consistency of a custard. Take
it from the fire and mix it with half a box of gelatin which
has been soaked in cold water.
Pour it over the minced chicken-meat, and stir in the whites
of the eggs which have been well beaten. Beat all until
smooth, and beginning to form, and then pour it into small
molds.
EICED CHICKEN IN SHELLS
Cold, minced chicken, 1 cup,
Boiled rice, 1 cup,
Egg (white only), 1,
Salt, 1 salt-spoon,
Sweet cream,
Celery-salt,
Browned bread-crumbs
Nutmeg.
62
AKOUND-THE-WORLD COOK BOOK ENTREES
Mince the chicken fine, and mix with the boiled rice; add-
ing a little sweet cream, a salt-spoon of salt, a little nutmeg,
and a pinch of celery-salt.
When thoroughly mixed beat in the white of 1 egg, whipped
stiff. Arrange in individual baking shells; sprinkle with
browned bread-crumbs, and brown in a quick oven.
Serve garnished with parsley, and toasted bread fingers.
HASSENPFEFFER (SOUR RABBIT^
GERMAN
Rabbit, 1,
Vinegar,
Pepper,
Laurel leaves,
Onions,
Cloves,
Salt, and browned flour.
Clean, cut up, and wash the rabbit nicely, then put it into
a deep dish and cover it with vinegar. Add pepper, laurel
leaves, onions, cloves and salt, and put it aside for 2 days.
Then stew it in enough slightly salted water to cover it.
When it is done, thicken the gravy with browned flour.
LOBSTER PATTIES
GERMAN
Lobster, 1, medium (2 pounds),
Dry bread-crumbs (rolled fine), 4 tablespoons,
Milk, 1 cupful,
Butter, 2 tablespoons,
Salt and Cayenne pepper.
Boil the lobster, and pick the meat up fine. Dry the bread-
crumbs in the oven and roll them fine. Put the lobster in a
63
ENTREES AROUND-THE-WORLD COOK BOOK
stewpan, add to it 1 tablespoon of the bread-crumbs, and mix
well together, and season highly with salt and Cayenne pep-
per. Add to this the butter, and the remaining 3 tablespoons
of bread-crumbs mixed with the milk.
Put all on the fire; cook for about 5 minutes, constantly
stirring, and serve in patty shells.
LOBSTER A LA CREOLE
Lobster meat (fresh or canned), 1 heaping pint,
Butter, 1 tablespoon,
Clear chicken broth, 1 cup,
Chopped onion, 1 tablespoon,
Green pepper (chopped fine), 1,
Rich tomato sauce, % cup.
Heat the butter, add the onion and the pepper, which
should be seeded and cut fine ; add also a cup of rich tomato
sauce, and cook all for 5 minutes. Then add 1 cup of clear
chicken broth, and cook for 5 minutes longer; then add the
lobster, and salt to taste. As soon as the lobster is heated
through it is ready to serve.
LOBSTER CROQUETTES
Lobster, 1,
Eggs, 2,
Melted butter, 2 tablespoons,
Bread-crumbs,
Pulverized cracker, mace,
Salt and pepper,
Parsley for garnish.
Boil the lobster. Chop up the meat, and add pepper, salt,
and powdered mace. Use about one-fourth as much bread-
crumbs as you have lobster meat. Mix all the ingredients to-
64
AROUND-THE-WORLD COOK BOOK ENTRf ES
Aether, and form into pear-shaped balls. Roll these in the
beaten egg, then in the cracker-crumbs, and fry in butter,
first removing the hot-water pan.
Lift out, and serve immediately, using parsley to garnish.
SPINACH LOAF WITH SARDINES
Boiled spinach, 1 cup,
Sardines, 6, large,
Bread-crumbs, y 2 CU P
Melted butter, 2 tablespoons,
Lemon juice, 1 teaspoon.
Chop the fish and spinach together, add the crumbs, season-
ing, butter and lemon-juice. Shape in a loaf, and set in the
oven for 10 minutes. Garnish with slices of hard-boiled eggs
and lemon.
TOMATO SOUFFLf
Tomatoes,
Garlic, or onion,
Eggs,
"Salt and pepper.
The tomatoes must first be stewed as follows: Scald the
tomatoes, remove the skins and cut off the blossoms. Cut
the tomatoes into quarters. Put them into the saucepan and
simmer for about 1 hour, uncovered then drain off the juice
keeping it for soup or sauce. Add 1 bud of garlic, or 2
slices of onion to the tomatoes, and simmer for another
hour.
Drain off the liquid, press the pulp through a sieve, and
measure it. To every cup of juice (pulp) allow 2 eggs.
Beat the yolks until light and add them to the tomato-pulp.
Season with salt and pepper. Beat the whites stiff, and dry,
65
ENTREES AROUND-THE-WORLD COOK BOOK
and mix them with the other mixture lightly. Butter and
fill the souffle cases about three-quarters full.
Bake in a hot oven for 10 minutes, and serve at once.
STUFFED TOMATOES WITH BAKED EGGS
Tomatoes, 6,
Grated cheese, 4 tablespoons,
Bread-crumbs, 2 tablespoons,
Melted butter, 1 tablespoon,
Kaw mustard,
Salt and cayenne,
Eggs, 6.
Cut off the tops and scoop out the middles of as many to-
matoes as may be required, allowing 1 for each person the
above allows for 6 persons. Make a stuffing with the ingredi-
ents: the grated cheese, bread-crumbs, melted butter, salt,
cayenne, and raw mustard, the seasoning added to suit the
taste.
Stuff the tomatoes with this mixture, and cover the tops
with buttered bread-crumbs. Stand them in a baking-tin and
bake in a hot oven for half an hour.
Melt a teaspoon of butter in a pie-tin, and carefully break
6 eggs over it. Bake them for 5 minutes, or until the whites
are set.
Have ready neat rounds of buttered toast. Slip an egg
carefully on each piece of toast, and arrange the baked toma-
toes around the eggs and toast, and serve immediately.
This is an excellent dish for breakfast or lunch, and quite
a substantial one.
NUT CROQUETTES
Ground English Walnuts, 1 pound,
Salt, 1 teaspoon,
66
AROUND-THE-WORLD COOK BOOK ENTE^ES
Lemon, the juice of y 2 ,
Chopped parsley, 1 tablespoon,
Flour, 2 tablespoons,
Butter, 1 tablespoon,
Milk, 1 cup,
Egg, 1, well beaten.
Mix the ground walnuts, the salt, and the lemon- juice to-
gether, and add the parsley.
Put together the flour and butter, and with this, thicken 1
cup of boiling milk. Season, and mix it with the nut mix-
ture, and add a well-beaten egg. Set it to cool. Form into
small rolls, dip in egg, and cracker-crumbs, and fry till light
brown.
NUT AND CRUMB CROQUETTES
Pecans,
Dried toast-crumbs,
Cream sauce.
Pass through the chopper enough pecan-meats to make 1
cupful. Add to the nuts an equal amount of dried toast-
crumbs, also passed through the chopper. Moisten with a
highly seasoned cream sauce, and form into croquettes in the
usual way.
Fry in deep fat. A green pea sauce is delicious served
with the croquettes.
SOMERSET CLUB CROQUETTES
Cheese, iy 2 cups,
Eggs, 2 yolks,
Butter, 3 tablespoons,
Flour, 3 tablespoons,
Milk, 1 cup (scant),
Salt and cayenne.
67
ENTKfES AROUND-THE- WORLD COOK BOOK
Melt the butter and rub in the flour. Then add the milk,
stirring constantly. When boiling, add y 2 CU P f grated
cheese, and allow this to melt. Then take from the fire and
stir in the remaining cup of grated cheese, and also the eggs,
which have been cut into small pieces.
Season with salt and cayenne. Spread on a shallow pan
to cool. Shape, and dip into egg and crumbs, and fry in
deep fat until light brown. Serve on a folded napkin,
garnished with green, with a salad course.
GERMAN GLOBES
Potatoes, medium, 7,
Flour, 1/2 pound,
Eggs, 4,
Melted butter, 3 tablespoons
Milk, y 2 cup,
Salt,
Chopped boiled ham,
Thick sour cream.
Bake the potatoes in their skins, and rub them through a
sieve. Put into a bowl a little salt, y 2 pound of flour, y 2
an yeast-cake, the 4 yolks of the eggs, the melted butter, the
potatoes, and % cup of milk.
Mix all thoroughly, cover with a clean napkin and leave
for an hour to rise. Eoll the dough thin on a board, and cut
it out with a plain round cutter or with a wine-glass.
Wet the edges with a little white of egg, put in the middle
of each a teaspoon of chopped boiled ham and 1 teaspoon of
thick sour cream. Place a second cake on top of this, press
the edges together, and put in a warm place covered with a
napkin for about 2 hours.
Fry in deep hot lard like dough-nuts. Serve with mush-
room sauce.
68
AROUND-THE-WORLD COOK BOOK ENTRIES
CURRY
This, the great dish of the East, originated in India. Rice,
any kind of meat, fish, or game may be used ; but the accom-
paniments or sauces are really what make the dish.
The rice should be well boiled and served in a separate
dish.
Place in a stewpan a pint of finely cut (not chopped) meat,
one gill of milk, or stock, and to this add soft peppers and two
teaspoons of curry powder. Let this simmer for 10 or 15
minutes. This should be served in a separate dish.
The rice should be put on the plates and the curry later
over it.
With this should be served the following: Dried fish, or
" Bombay duck" (in America a good substitute for "Bom-
bay duck" is dried herring) sweet, sour, and spiced pickles
of all kinds, grated cocoanut, finely chopped hard-boiled eggs,
and chutney sauce.
The best body for curry is made from chicken, lamb or lob-
ster. Curry powder, itself, is compounded of turmeric,
coriander seed, ginger and Cayenne pepper, to which salt,
cloves, cardamons, pounded cinnamon, onions, garlic and
scraped cocoanut are added the latter, "coprath," being
only the vehicle or body to carry the various other condi-
ments.
HAWAIIAN CURRY
Grated cocoanut, 1,
Milk, 1 quart,
Chopped onions, 1 tablespoon,
Butter, 1 tablespoon,
Curry powder, 1 (scant) tablespoon,
Ground ginger-root, 1 teaspoon,
Fish (or chicken, or lamb), etc.
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ENTRIES AROUND-THE- WORLD COOK BOOK
Grate the cocoanut, and soak in the milk for 1 hour. Fry
the onions in the butter until brown, then add to them the
curry and the ginger.
Strain off the milk from the grated cocoanut, and pour it
over the mixture in the frying-pan.
Put in, the raw fish, chicken, or other meat, and cook slowly
until done.
CHESTNUT PATTIES
Chestnut meats, 1 cupful,
Flour, 5 tablespoons,
Pulverized sugar, 1 cup,
Baking-powder, 1 teaspoon,
Egg, 1,
Cinnamon.
Put the chestnut meats through a grinder. Beat the egg
and sugar together. Add the ground chestnut meats, also
the flour and baking-powder; beat all lightly together, and
then drop by spoonsful onto buttered tins.
Dust with pulverized sugar and cinnamon, and bake in a
quick oven.
70
MEATS
TIME-TABLE FOR COOKING MEATS
ROASTING
Beef sirloin, rare, per pound
8 to 10
minutes
Beef sirloin, well-done, per pound. .
12 to 15
minutes
Beef rolled, rib or rump, per pound.
12 to 15
minutes
Beef long or short fillet
20 to 30
minutes
Chickens, 3, to 4 pounds weight
1 to li/..
hours
Duck, tame
40 to 60
minutes
Lamb, well-done, per pound
15
minutes
Mutton, rare, per pound
10
minutes
Mutton, well-done, per pound
15
minutes
Pork, well-done, per pound
30
minutes
Turkey, 10 pounds
2 to 3
hours
Veal, well-done, per pound
20
minutes
BOILING
Beef a la mode
3 to 4
hours
Corned beef
3 to 5
hours
Fowls
2 to 3
hours
Ham
5
hours
Mutton
2 to 3
hours
Pigeon, potted
2
hours
Smoked tongue
3 to 4
hours
Sweetbreads
20 to 30
minutes
Turkey
2 to 3
hours
Veal, per pound
20
minutes
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MEATS AROUND-THE-WORLD COOK BOOK
BROILING
Chickens 20 minutes
Chops 8 minutes
Steak 4 to 8 minutes
FRYING
Bacon 3 to 5 minutes
Breaded chops 6 to 10 minutes
Croquettes 5 minutes
WHAT TO SERVE WITH MEATS
Roast lamb (hot or cold) Serve mint sauce, French salad, ne\v
potatoes, cut cucumber.
Braised lamb Serve peas, young carrots, and turnips.
Roast veal Serve thick brown gravy, rolled bacon, tomato
sauce, horseradish sauce, quarters of lemon, forced-
meat balls, French beans.
Stewed veal Serve parsley sauce, cooked carrots and turnips
cut in dice or small balls, peas.
Calf's head (boiled) Serve parsley sauce, croutons.
Fricasseed veal Serve sippets of toast, slices of lemon, rolls
of bacon, pickle.
Roast pork Serve sage and onion stuffing, apple sauce, thick
brown gravy, piquante sauce, turnips.
Grilled pork cutlets Serve mustard sauce, fried potatoes.
Baked ham Serve orange salad, Madeira sauce.
Boiled ham Serve champagne sauce, puree of spinach, horse-
radish.
Roast saddle of mutton Serve red currant jelly, cranberry
jelly, baked potatoes.
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AROUND-THE-VVORLD COOK BOOK MEATS
Boiled mutton Serve parsley, caper sauce, carrots and tur-
nips, leeks.
Mutton cutlets Serve mashed potatoes, brown sauce, or tomato
sauce, green peas, sorrel sauce, strips of truffle, gherkins,
ham.
Roast neck of mutton Serve braised carrots.
Grilled breast of mutton Serve brown sauce, caper sauce,
grilled tomatoes, grilled mushrooms.
Roast loin of mutton Serve brown sauce, caper sauce, piquante
sauce, baked potatoes.
Grilled mutton kidneys Serve potato chips, maitre d 'hotel
butter, grilled tomatoes.
Stewed mutton kidneys Serve croutons, grilled mushrooms.
Roast beef Serve horseradish sauce, Yorkshire pudding, to-
matoes stuffed with mushrooms.
Stewed fillet of beef Serve macaroni, or spaghetti.
Roast turkey Serve cranberry jelly.
Grilled steak or grilled fillet of beef Serve maitre d 'hotel but-
ter, fried potatoes, horseradish, grilled mushrooms,
grilled tomatoes, fried onions, mushroom sauce, cham-
pagne sauce.
ROAST TURKEY WITH OYSTERS
Turkey, 1 (10 pounds),
Oysters, 1 pint,
Bread-crumbs, 1 quart,
Butter, 2 tablespoons,
Salt, 1 teaspoon,
73
*
MEATS AROUND-THE-WORLD COOK BOOK
Pepper, 1 teaspoon,
Thyme, a pinch.
Work the butter into the bread-crumbs. Add a teaspoon
of salt, a teaspoon of pepper, and a pinch of thyme. Mix
these well together and moisten with 2 tablespoons of the oys-
ter liquor.
Drain the oysters and stuff the turkey with alternate table-
spoons of the bread-crumbs and of the oysters. Sew up the
opening.
Boil the oyster liquor and skim it; put it into the baking-
pan hot, and frequently baste the turkey with it, while roast-
ing.
Rub the turkey with salt and pepper, and dredge with flour,
before putting it into the oven.
TURKEY STUFFING
Two quarts of stuffing is generally needed for a good-sized
turkey. The foundation is stale bread, finely crumbled.
When the crusts are used they should be soaked in water un-
til they are soft, and then squeezed as dry as possible. To
this may be added a high seasoning, and at least half a cup-
ful of melted butter, or other shortening.
Additions may be made at will, of chopped celery, raw
oysters, drained and quartered, raw sausage-meat, chopped
raw veal, boiled chestnuts, chopped or rubbed through a sieve,
chopped hard-boiled eggs, chopped parsley, and truffles.
TURKEY DRESSING, NO. 1
Bread, % loaf,
Milk, 2 cups,
Pecans, or English walnuts, y 2 cup,
Butter, 2 tablespoons,
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AROUND-THE-WORLD COOK BOOK MEATS
Onion juice, 1 tablespoon,
Celery, 1 stalk,
Worcestershire, 1 tablespoon,
Salt and pepper.
Cut the crust from the bread, and soak the bread in the
milk 1 hour. Use as much of the milk as the bread will
take up.
Melt the butter, and add it and the seasoning to the dressing.
Chop the nuts and the celery, and mix the whole well together.
TURKEY DRESSING, NO. 2
GERMAN
Baker's bread, y 2 loaf,
Milk, 2 cups,
Butter, 1 tablespoon,
Eggs, 2,
Sugar, 1 tablespoon,
Dried currants, 3 tablespoons,
Sweet almonds, 12, cut fine,
Citron, salt, pepper.
Take half a loaf of baker's bread and remove the crust.
Soak in a cup of milk. Squeeze the bread out, stir in stock,
if you have it, also a tablespoon of butter, 2 or 3 eggs, 3
tablespoons of dried currants, about 2 dozen sweet almonds
which have been pounded, or cut very fine, and also some
finely cut citron. Season to taste with salt and pepper.
CHESTNUT STUFFING FOE TURKEY
Chestnuts, 1 pint,
Stock, 1 cup,
Fowl's liver, 1,
Ham, 1 slice,
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MEATS AROUND-THE- WORLD COOK BOOK
Onion juice, 1 teaspoon,
Bread-crumbs, 2 tablespoons.
Butter, 1 tablespoon,
Salt, 1 teaspoon,
Eggs, 2 yolks,
Grated lemon-peel, Cayenne and black pepper.
Roast and blanch the chestnuts, boil for about 20 minutes
in strong chicken or veal stock. Drain, and put through a
vegetable press, or through a meat-chopper. Add to this, the
boiled liver of the fowl, a slice of ham, both ground fine.
Also add the onion juice, bread-crumbs and butter, a pinch
of grated lemon-peel, the salt, a dash of Cayenne, and a salt-
spoon of black pepper.
Moisten all with the yolks of 2 eggs, and use as a stuffing.
This is a delicious stuffing for turkeys, ducks, or chickens.
BOILED HAM
Put the ham in a bucket of tepid water, and let it stand all
night. In the morning put it into a pot of cold water and
allow it to come to a simmer not boiling; and let it stew
thus for 5 hours. When it has boiled until tender, take it
from the fire, and let it cool in the water in which it has been
boiled.
Take off the skin, and rub the ham with bread-crumbs and
sugar. At intervals sprinkle spots of black pepper; and in
the center of each spot stick a whole clove. Then let it brown
in the oven.
BOILED HAM
CHAMBERLIN'S METHOD
Put the ham into a tub of cold water the night before you
intend to cook it. Place it in the tub with the fleshy part
downward, and the skin partly up.
Next morning put it into a large kettle or pot, with cold
76
AROUND-THE-WORLD COOK BOOK MEATS
water, to boil. Let the water get hot gradually, and continue
to cook the ham in a slow boil, scarcely more than a simmer.
At the end of 5 hours take it out of the pot, and fill the pot
with fresh cold water, then put back at once, and let it sim-
mer 5 hours more. Add, according to your purse, a gallon
of vinegar, claret, or champagne.
Simmer 3 hours longer. Take it off, and put it in a cool
place. In the morning trim it neatly before serving.
To prevent the ham from tearing, or the water from sud-
denly boiling too fast, it is best to sew a piece of cotton cloth
tightly around the ham, so as to fit it closely. This will
keep the meat firm, and guard against the neglect of the cook,
in letting the water boil too fast.
SPANISH STEAK
Ham,
Mustard,
Sugar,
Bread-crumbs.
Cut a slice of ham 3 inches thick, and boil until tender.
Then place it in a baking-pan, and cover thickly with mustard
and sugar. Put bread-crumbs on the top, and bake until
brown.
PIGEON PIE
Pigeons, 6,
Clams, 12,
Oysters, 12,
Butter, 1 tablespoon,
Flour, 2 tablespoons,
Stock (pigeon), 1 pint,
Minced parsley, 1 teaspoon,
Onion juice, 1 teaspoon,
77
MEATS AROUND-THE-WORLD COOK BOOK
Eggs, 2,
Salt and pepper.
Line a deep dish with pie crust, and place it in the oven to
bake. Stew the pigeons until tender, then remove the meat
as whole as possible from the bones.
Drop 12 clams and 12 oysters into the pigeon stock, and
stew until the edges curl; then remove them and chop them
coarsely.
Boil the pigeon stock down, until it is only 1 pint, then add
to it the butter, flour, onion juice, and parsley.
Place the pigeons, clams, and oysters in the crust. Pour
the hot pigeon stock over 2 beaten eggs, stirring constantly
to prevent coagulation; then pour this over the pigeons, and
cover with the top crust.
Place it in the oven, and bake until it is a light brown.
BRAISED BEEF HEART
The beef heart should be first thoroughly washed, running
a knife well down into the cavities, and cutting through the
adjacent walls, that all blood-clots may be removed. Trim
off the rough "ear" at the top, and dry on a cloth.
Make a savory stuffing with equal parts of sausage meat
and fine stale bread-crumbs; adding a large spoonful or more
of finely chopped parsley. Fill all the cavities with this,
and if any of the stuffing remains, roll it into small balls and
place them together with the beef heart into a shallow greased
pan.
Fasten the top of the heart with a couple of stitches or
skewers. Then brown the entire outside of the heart in a
spoonful or two of hot fat in the pan.
Transfer to a deep earthen casserole, or baking-dish hav-
ing a tightly fitting cover, laying it in, with the point down-
ward. Pour round it a scant pint of either a thin tomato- or
78
AROUND-THE-WORLD COOK BOOK MEATS
savory brown sauce. Lacking either of these, use soup-stock,
or plain boiling water these variations giving different re-
sults in the flavor of the finished dish.
Cover the casserole or dish closely and place in a moderate
oven for 4 hours. When an earthen dish is used, the evapora-
tion will be less than with a metal one, the latter usually neces-
sitating the addition of more sauce during the cooking.
It is well to have an extra amount of the sauce, that there
may be sufficient to fill the gravy-boat.
With this meat a dish of spiced or pickled peaches, or a tart
jelly, will harmonize admirably.
Pork tender-loin may be prepared and braised in the same
manner.
BAKED LIVEE
Take one calf's liver; wash and wipe it dry. Lard it with
strips of pork. Dredge flour over it, salt it, and bake for half
an .'iour in a hot oven.
BAKED CALF'S LIVER
Wipe the liver and cut into 1-inch cubes. Sprinkle it with
salt and pepper, cover with thin slices of lemon and sprigs of
parsley. Cover and let it stand 2 or 3 hours. Saute in but-
ter until well browned on both sides, turning frequently.
Serve with slices of lemon.
TONGUE RAGOUT
GERMAN
Tongue, 1, fresh,
Sweetbreads, 1 pair,
Forced meat-balls, 1 dozen,
Sherry, 1 wine-glass,
Flour, 1 tablespoon,
79
MEATS AROUND-THE-WORLD COOK BOOK
Butter, 1 tablespoon,
Mushrooms, or champignons,
Salt and pepper.
Cook the tongue with a good beef-bone, and a soup bunch.
This should be done the day previous, and the tongue allowed
to cool in the stock in which it has been cooked.
Brown the flour and butter in a pan and add to this a pint
of the stock in which the tongue has been cooked. Skin the
tongue and cut it into small pieces. Also cut up the sweet-
breads, which have been previously boiled. Put these and
the mushrooms into the brown sauce, and add the forced-meat
balls, and the sherry.
(The forced-meat balls are made of bread-crumbs, marrow,
and chopped parsley, or they may be made of chopped sau-
sage and a little egg.)
Put all together in a large stewpan, and let it get thor-
oughly heated. Serve in a large dish, or in individual
patties.
OX TONGUE, A LA JUIVE
Fresh tongue, 1,
Seeded raisins, 1 cup,
Brown sugar, 1 pint,
Lemons, 2,
Allspice, 12 grains,
Peppercorns, 12,
Salt, 1 teaspoon,
Mace, 1 teaspoon,
Nutmeg, 1 teaspoon,
Vinegar, 2 tablespoons.
Boil the tongue 2 hours, and leave it in the water until
perfectly cold. Skin it and rub it with salt and ground
spices, mace, and nutmeg. Put it back into the water where
80
AROUND-THE-WORLD COOK BOOK MEATS
it was boiled, add the sliced lemons, raisins, sugar, and all-
spice. Stew slowly 1 hour, and then put in the vinegar.
Serve cold, garnished with parsley. This is most palata-
ble and can be served at luncheon, or for late supper, or with
a salad.
KIDNEYS AND BACON
Cut the kidneys in halves, lengthwise, remove all the fat,
and skin them. Wash them and lay them in cold water for
half an hour and then cut them crosswise, in thin slices.
Slice the bacon thin, and cut each slice into 2 pieces. Place
a piece of bacon on a skewer, then a piece of kidney, and thus
alternate them until you have 5 pieces of each on a skewer.
Dip the pieces of kidney into melted butter before they are
put on the skewer.
Place the skewer on a broiler and hold it over a bright fire,
turning frequently until all sides are cooked. When the kid-
neys are broiled, place each skewer on a finger of toast and
sprinkle lightly with pepper. Put a tiny bit of butter on
each piece of kidney and serve immediately.
STEWED KIDNEY, 1 LA CREOLE
NEW ORLEANS
Veal kidneys, 3 (or 1 fresh beef -kidney),
Butter, 1 tablespoon,
Sherry, 1 wine-glass,
Chopped parsley, 1 teaspoon,
Bay leaf, 1,
Salt, pepper, thyme.
Boil the kidneys for 10 minutes in 1 cup of water. Let
them cool. Slice them thin, and return them to the water in
which they were boiled. Season with salt and pepper.
Put the butter into a saucepan, and when melted, add the)
81
MEATS AROUND-THE-WORLD COOK BOOK
herbs and the sherry. Then put the kidneys into the same
pan and allow the whole to simmer for a few moments just
long enough for the pieces of kidney to become thoroughly
heated.
Kidneys do not require long to cook. The longer they cook
the tougher they become. At no time should they be allowed
to boil hard.
STEWED BABBIT
Wash the rabbit in cold water, and joint it. Make a brown
sauce and stew the rabbit in it for about 1 hour, or until it is
tender. Remove the rabbit, and to the gravy add 12 French
chestnuts, which have been boiled and chopped.
Garnish with lemon and parsley, and serve with currant
jelly.
FBICANDEATJ OF VEAL
Fillet of veal, 4 pounds,
Larding pork,
Onion, 1, small,
Carrot, 1, small,
Turnip, 1, small,
Bay leaf, 1,
Parsley, 1 sprig,
Celery, 1 stalk,
Hot stock, 1 quart.
Sauce
Butter, 1 tablespoon,
Flour, 2 tablespoons,
Gravy (strained from the pan), 1 pint,
Tomato catsup, or mushroom catsup, 1
tablespoon,
Pepper, or Worcestershire.
82
AROUXD-THE-WORLD COOK BOOK MEATS
Trim the veal round and skewer into shape. Lard the
upper side. Cut the onion, carrot, and turnip into shapes
with a vegetable cutter, and put them in the bottom of the
braising-pan with one bay leaf, one sprig of parsley, and one
stalk of celery.
Lay the fillet on top of this, with the larded side up, and
pour over it 1 quart of hot stock. Put the lid on the brais-
iug-pan and bake in a moderate oven for 2 hours. When
done remove the fillet, and strain the gravy from the pan.
Garnish with cut vegetables and parsley, and serve witli
a sauce made as follows:
Brown 1 tablespoon of butter, add 2 tablespoons of flour,
and stir until smooth and brown. Add 1 pint of the gravy
which has been strained from the frieandeau, and stir con-
tinually until it thickens. When ready to serve the sauce,
add to it 1 tablespoon of tomato- or mushroom-catsup.
Season the sauce if necessary, but pepper is rarely needed
when Worcestershire sauce is used.
In summer, peas or other seasonable vegetables may be
used.
BOUDINS OF VEAL
Cold, chopped veal, 1 pint,
Butter, 1 tablespoon,
Cream, or milk, i/ .cup,
Eggs, 2 (whites, only),
Chopped parsley, 1 tablespoon,
Salt and pepper.
Melt the butter and pour it over the chopped veal. Add
the cream or milk, and the seasonings, and then pound the
mixture well with a potato-masher. Add the whites of the
eggs beaten stiff, and to a dry froth.
Fill custard cups two-thirds full of the mixture, and stand
83
MEATS AROUND-THE-WORLD COOK BOOK
them in a baking-pan, surrounded with hot water, and bake
in a moderate oven for 20 minutes.
When done, put them carefully onto a heated dish and
serve with a brown sauce.
CHICKEN IN CASSEROLE, NO. 1
Chicken, 1,
Butter, 1 tablespoon,
Carrot, 1,
Onion, 1,
Consomme, or stock, 1 pint,
Sherry, 1 tablespoon,
Mushrooms, 1 dozen,
Thyme, 1 sprig,
Bay leaf, 2,
Salt and pepper.
Dress the chicken as for roasting. Place in the casserole
the butter, the carrot, and the onion, all these being cut fine.
Also put in the thyme and the bay leaves.
Set the casserole on top of the stove for about 10 minutes,
or until the vegetables are browned in the butter. Then pour
in about a pint of well-seasoned consomme, or stock, and
place the chicken in it. Cover the casserole closely, and put
it in the oven and braise for about 1 hour.
Ten minutes before the time is up, add the sherry and
cover again. When the chicken is done, add the mushrooms
to the gravy.
CHICKEN IN CASSEROLE, NO. 2
Chicken (about 4i/ pounds), 1,
Fresh mushrooms, 2 cupsful,
Cooked peas, y 2 cupful,
Salt and pepper,
84
AROUND-THE- WORLD COOK BOOK MEATS
Butter and flour,
Cream, 1 cup.
Wipe the fowl and cut in pieces for serving. Sprinkle
with salt and pepper, spread generously with butter, and
place in the casserole. Add 1 cup of boiling water, put on
the cover, and bake until the chicken is tender. Then add
the cream, the mushrooms (cut in pieces), and the cooked
peas.
Again cover, and cook for 15 minutes. Thicken the sauce
with 1 tablespoon of flour diluted with cold water to pour
easily.
FRICASE DE POLIOS
SPANISH
Chicken, 1,
Onions, 2,
Garlic buds, 2,
Green olives, 1/2 pi nt >
Stuffed olives, 6,
Chopped parsley, 1 tablespoon,
Tomato juice, 1 cup,
Toasted bread (ground fine), 2 tablespoons,
Spanish sage, a /4 teaspoon,
Salt, pepper, lard.
Clean the chicken and cut it into small pieces. Chop the
onion and garlic fine and fry all in fresh lard.
After it is fried add the green and stuffed olives and the
parsley. Stir well together, and then add the tomato juice,
the ground bread, and the sage. Season to taste with salt
and pepper.
Stir well together, and leave on the stove for 10 minutes,
or until thoroughly heated.
MEATS AROUND-THE-WORLD COOK BOOK
STEWED CHICKEN, A L'ESPAGNOL
Chicken, large, 1,
Butter, 1/4 cup,
Onions, 2,
Tomatoes, 1 can,
Olives, stoned and minced, 1 cup,
Green peppers, 1,
Peas, 1 can,
French mushrooms, 1 can,
Salt, pepper, flour.
Select a large fowl. Joint it, and cut each joint in half,
wipe each piece carefully, sprinkle with salt and pepper and
roll in flour. Put into a large pot the butter; and when it
is melted and hot, lay in the pieces of chicken.
Brown each piece of chicken lightly on both sides, remove,
and spread them on a dish. Stir into the butter that is in
the pot the two chopped onions and cook them for a minute,
and then put in the tomatoes, the olives, the pepper, and onion
juice to suit the taste.
Simmer for 10 minutes, then lay in the chicken and pour
over it enough cold water to cover well. Put a closely fitting
lid on the pot, and set it where the contents will simmer but
not boil hard. Cook till the meat of the chicken can be easily
pierced with a fork, then add the peas from which the liquor
has been drained, and the mushrooms. Simmer for 15 min-
utes longer, thicken with butter and browned flour, and pour
into a deep dish lined with triangles of crisp toast.
CREOLE CHICKEN
Cooked chicken, cut in cubes, 1% cups,
Flour, 5 tablespoons,
Chicken stock, % cup,
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AROUND-THE-WORLD COOK BOOK MEATS
Tomatoes, stewed and strained, % cup,
Onion, butter, salt, paprika.
Cook the onion and butter 5 minutes, stirring well, then
add the flour and stir till well browned. Then pour in
gradually, stirring constantly, the chicken stock and the
strained tomatoes. Bring to the boiling point, season with 1
teaspoon of salt and Vs teaspoon of paprika. Add lVi> cups
of the cooked chicken, or other fowl, cut in small cubes, and
let it stand 10 or 15 minutes in the top of a double boiler,
so that the meat may absorb some of the sauce.
LUAN-ED CHICKEN
HAWAIIAN
Chicken (jointed), 1,
Pork, 1 slice,
Luan or taro tops (broken), 1 pint,
Ti leaves,
Salt and pepper.
Season the chicken, pork, and luan leaves to taste .with salt
and pepper. Roll them in ti leaves, and bake in an oven
or on hot stones.
Fish may be prepared in the same way, omitting the pork.
BRUNSWICK STEW
Chicken, 1,
Onion, 1,
Tomatoes, 4,
Lima beans, 1 pint,
Corn, boiled, cut from the cob, 4 ears,
Butter, 2 tablespoons,
Salt and pepper.
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MEATS AROUND-THE-WORLD COOK BOOK
Joint a chicken and stew it with the onion in a little water
for 1 hour. Then add the tomatoes, cut in pieces, the beans,
corn, butter, and seasoning. Then boil slowly for 1 hour
longer.
SPANISH STEW
Chickens (jointed), 2,
Salt pork, % pound,
Water, 1 pint,
Tomatoes, 2 quarts,
Potatoes (boiled), 4,
French peas, 1 can,
Butter, 2 tablespoons,
Salt, cayenne.
Cut the pork into fine pieces and boil in the water in a
stewpan, for 20 minutes. Then put in the chicken and the
tomatoes, which have been strained through a colander.
Add a little cayenne and salt and two tablespoons of butter.
Stew until tender, and then put in the boiled potatoes and
the peas from which the liquor has been drained. Let all
simmer for 10 minutes and then serve.
JELLIED CHICKEN, NO. 1
Veal, 1 knuckle,
Chicken (6-pound), 1,
Onion juice,
Celery seed,
Salt, pepper, paprika,
Eggs, hard-boiled.
Wipe the knuckle of veal and put it into a soup-kettle and
cover with cold water and bring it gradually to the boiling-
point.
Dress and clean a 6-pound fowl and add to the veal-stock,
88
AROUND-THE- WORLD COOK BOOK MEATS
and cook until the bird is tender. Remove the fowl and cook
the stock until it is reduced to 2 cupsful, then season with
salt and pepper and onion juice, and clear.
Force l 1 /^ cups of the lean veal through the meat-chopper,
add to it 1 cup of stock, and season with salt, paprika and
onion juice; then add y 2 teaspoon of celery seed, or 1 cup
of celery cut in small pieces.
Pour some of the remaining stock into a bread-pan to the
depth of % inch. Set the pan in a larger pan of ice-water,
and when firm, garnish with hard-boiled eggs, pimentoes cut
fine in fancy shapes, and a few fresh mint leaves.
Cover with the remaining stock, adding it by spoonsful at
a time, so as not to disturb the decorations.
When this is firm add a layer of veal, cover with a layer
of chicken-meat (also forced through the meat-chopper), and
then repeat.
Spread evenly, cover with buttered paper, place a weight
on top, and let it stand in the ice-box overnight.
Garnish with fresh water-cresses.
JELLIED CHICKEN, NO. 2
Chicken (young roasting fowl), 1,
Eggs,
Salt, 1 level teaspoon,
Peppercorns, 6,
Mace, 1 blade,
Parsley, 2 sprigs,
Celery, 2 stalks,
Lemon, %,
Onion, sliced, 1,
Gelatin, 2 tablespoons.
Dress the chicken and cut as for fricassee ; put it in a deep
saucepan over the fire. Nearly cover with cold water, and
89
MEATS AROUND-THE-WORLD COOK BOOK
add the salt, peppercorns, mace, parsley, celery, half a lemon,
onion, cut in slices, and cover closely, and as the scum arises,
skim it off with a skimmer. Then let the chicken gently cook
till the bones may be easily removed.
A quart of broth should be left when the chicken is done.
With a skimmer remove the chicken, strain the broth, return
it to the saucepan, add the gelatin (dissolved in half a pint
of water) and let simmer for about 10 minutes. Remove the
bones, and cut the fowl in small dice. Line a bowl or oval
dish with alternate slices of hard-boiled eggs and sliced lemon.
Stir the pieces of chicken through the broth; stand the pan
in a cool place. When the mixture begins to stiffen, pour
it into the mold, distributing the pieces evenly through the
broth. Let the mold stand in a cool place for a day, turn out
on a platter, and ornament it with parsley.
To serve, cut the chicken in thin slices, and lay on a plate
with celery mayonnaise.
CADILLAC CHICKEN
Chicken-fat, 1% tablespoons,
Cornstarch, 1 tablespoon,
Chicken-stock, % cup,
Milk, y 2 cup,
Cream, 14 cup,
Boiled chicken (cut up), 1 cup,
Sauted, sliced mushrooms, y 2 cup,
Egg, yolk, 1,
Canned pimentoes, % cup,
Butter, 2 tablespoons,
Salt.
Melt the chicken-fat, add the cornstarch, and stir until well
blended. While continuing to stir, gradually pour on the
chicken-stock, the milk, and the cream. Bring it to the boil-
90
AROUND-THE- WORLD COOK BOOK MEATS
ing-point, then add the cold fowl, which has been cut in thin
strips, also the sliced mushroom- caps, the pimeutoes, and the
yolk of 1 egg.
Season with salt, and just before serving, add the 2 table-
spoons of butter.
This may be prepared either in a chafing-dish, or on a
range. It is a delicious filling for patties, vol-aux-vents, or
Swedish timbale cases.
SOUR CHICKEN
GERMAN
Chicken,
Vinegar,
Bay leaves,
Cloves,
Onion,
Browned flour.
Cut the chicken in pieces, stew it in salted water, until
tender; and when the water has somewhat boiled down, pour
in the vinegar, add a few bay leaves, cloves, and a small
sliced onion.
Boil until tender, and thicken the gravy with browned flour.
FRENCH CHICKEN
Chicken, 1,
Cabbage, 1,
Carrots, cut small, 3,
Sausage meat, y 2 pound,
Onions, 3,
Salt pork (fat), % pound,
Salt and pepper.
Brown the pork, onions, and carrots in a pot; cover with
cabbage leaves, then put in the chicken, either whole or cut in
91
MEATS AROUND-THE-WORLD COOK BOOK
pieces. On it put the remainder of the cabbage, and add just
enough water to cover.
Let it cook slowly for 2 or 3 hours (from time to time it
may be necessary to add a little water).
Place the chicken on a platter surrounded by the vegetables,
and use the water in which it has been boiled as a gravy.
CHICKEN TERRAPIN
Chickens, 2,
Cream, 2 pints,
Butter, y 2 cup,
Flour, 3 tablespoons,
Currant jelly, 2 tablespoons,
Made mustard, 1 tablespoon,
Eggs, hard-boiled, 4,
Lemon juice, 2 tablespoons,
Sherry, 2 tablespoons,
Parsley, finely chopped, 1 tablespoon,
Pimolas, or small olives, % pint.
Roast the chicken without stuffing. When cold cut the
meat into small pieces. Put the meat into a stewpan with 1
pint of cream, add the butter, flour, mustard, currant jelly,
salt, and pepper. When boiling add the other pint of cream,
and the hard-boiled eggs chopped fine.
Just before serving add the lemon- juice, sherry, and parsley,
and garnish with toast-points and pimolas.
HUNGARIAN GOULASHE
Flank steak, 2 pounds,
Fresh, or canned tomatoes, 1 quart,
Small potatoes, 1 quart,
Onions, medium size, 4,
Salt and pepper.
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AROUND-THE-WORLD COOK BOOK MEATS
Cut the steak into small cubes and arrange it on the bottom
of a flat-bottomed kettle. Season with salt and pepper, and
cover it with a layer of sliced onion, then more meat, and
so on, until the dish is as full as desired.
Add sufficient cold water to show just above the meat, and
then put the kettle over the fire and let it come to a boil.
Have at hand either canned or fresh tomatoes, allowing a
pint of tomatoes to every pound of meat. Pour the tomatoes
on top of the kettle, but do not stir. Now push the kettle
back on the stove, and let it simmer gently for 2 hours or
longer, if necessary, to make the meat perfectly tender.
The potatoes should be small, and peeled and put into the
kettle, pushing the meat aside, if necessary, to make room for
them.
Cook 15 minutes longer after you put in the potatoes, and
then serve.
MEXICAN CHILLI CON CARNE
Lean meat, I 1 /? pounds,
Kidney beans, 1 can,
Red peppers, 3, cut fine,
Olive oil, 4 tablespoons,
Onions, cut fine, 3,
Flour, 1 tablespoon,
Worcestershire, 1 large tablespoon.
Cut the onions fine. Put the oil in a spider, and when it
is smoking hot put the onions into it, and also the peppers
cut fine.
The beef should have been already cut into dice. When
the onions turn yellow add the meat gradually, so as to avoid
cooking the oil too much. Stir occasionally, to sear the beef.
In about 5 to 10 minutes add a cup of hot water, and
cover. Let it stew for about 2 hours.
93
MEATS AROUND-THE- WORLD COOK BOOK
Heat the beans in a separate kettle. Mix the flour with
some water for thickening, and before adding it, pour 1 large
tablespoon of Worcestershire over the meat.
Keep plenty of water on the meat to prevent its scorching.
Cook all for 10 minutes, and then drain the beans, and add
to the beef.
CHINESE CHI 10
*
Lamb, 2 pounds,
Onions, 2 (sliced),
Lettuce, 1 small head,
Dried flageolets (black beans), 1 cup,
Cold water, 1 pint,
Salt and pepper.
Soak the beans overnight. Cut the meat into small pieces,
and put it, with the flageolets and the sliced onions, into a
stewpan.
Add a pint of cold water, cover closely and let it simmer
for about 3 hours.
About half an hour before it is done, add salt and pepper,
and also the lettuce leaves. It may need a little more water
from time to time when cooking.
COLLOPS IN BATTER
Cold roast beef or veal,
Butter, 1 tablespoon,
Stock, 1/2 pint,
Flour, 1 teaspoon,
Onion, 1,
Salt and pepper.
Batter
Flour, 1 cup,
Milk, 2/ 3 cup,
94
AROUND-THE-WORLD COOK BOOK MEATS
Egg, 1,
Baking-powder, 2 teaspoons,
Salt.
Cut the meat in pieces 1 inch thick and 2 inches wide and
3 inches long. Put a tablespoon of butter, or of beef-drip-
ping in a frying-pan; shred the onion and brown 1 table-
spoon of it in the hot fat. If there is gravy left from a
previous meal add half a pint of it to the onion in the pan.
Should no gravy be at hand, pour in half a pint of water,
and thicken it with a teaspoon of flour rubbed smooth with
cold water. Season with salt and pepper. When it boils
put the meat in a baking-dish, pour the gravy over, and cover
with batter.
To make the batter mix 1 cup of flour with % cup of milk ;
stir in 1 egg, beaten light, also pinch of salt, and 2 teaspoons
baking-powder. Bake 20 minutes, or until the batter is light,
and delicately browned.
MACEDOINE LOAF
Soft stale bread-crumbs, y 2 cup,
Cold, cooked fowl, y 2 cup,
Butter, melted, 1 tablespoon,
Flour, y 2 tablespoon,
Milk, y 2 cup,
Eggs, 2,
Macaroni (cooked, and cut small), 1 cup,
Fresh mushrooms, y 2 cup,
Canned pimentoes, cut small, 1 tablespoon,
Cream, beaten till stiff, y 2 cup,
Salt, iy 2 teaspoons,
Parsley, finely chopped, 1 teaspoon,
White sauce, or tomato sauce, parsley sprigs.
95
MEATS AROUND-THE-WORLD COOK BOOK
Melt the butter, add the flour, and stir till well blended.
Then gradually pour on the milk, stirring constantly. Bring
to the boiling-point, then add the bread-crumbs and the yolks
of the eggs which have been beaten until thick and lemon -
colored. Also add the macaroni and fowl. The fowl should
be cut in strips. The breast is preferable. Add 1 tablespoon
of canned pimentoes cut in small pieces, the mushrooms cut
in strips, cream, beaten till stiff, salt, and parsley.
Stir until well mixed, then put in the whites of the eggs
beaten until stiff, and stir them lightly in. Turn into a pan
or mold lined with buttered paper, and bake in a moderate
oven until firm.
Remove to a hot serving dish, and pour round it a tomato
sauce or a white sauce, to which sauted mushroom-caps have
been added.
Garnish with sprigs of parsley.
SUBSTITUTES FOB MEATS
VEGETARIAN'S LOAF, NO. 1
Stale white bread-crumbs, ~Ly 2 cups,
Nut-meats, 1 cup,
Onion, 1,
Green pepper, 1,
Tomato, 1,
Lemon, 1 (juice, only),
Apple, 1,
Butter, 2 teaspoons,
Egg, 1,
Salt, 1 teaspoon,
Milk.
Soak the bread in all the milk it will take up. Chop all
fine, shape in a loaf and put into a greased pan and bake
for 20 or 30 minutes. Chicken or beef gravy may also be
96
AROUND-THE-WORLD COOK BOOK MEATS
used to moisten. This may also be used for croquettes.
Garnish with slices of orange, and sprigs of parsley.
VEGETARIAN'S LOAF, NO. 2
Stale white bread-crumbs, 3 pints,
Milk, 1 pint,
Nut-meats, 3 cups,
Eggs, 3,
Melted butter, % pound,
Celery, cut fine, 1 pint,
Salt, iy 2 teaspoons,
Ground black pepper, !/2 teaspoon,
Cayenne, % teaspoon,
Dried sage leaves, 1 teaspoon,
Summer savory, % teaspoon,
Minced parsley, 1 tablespoon,
Sour apple (cut fine), 1.
Crumble the inside of stale \vhite bread, and cut the crust
fine. Dry it all for 2 hours in a warm oven. Use a granite
pan for this, and stir the crumbs often, to dry without
browning.
To 3 pints of the crumbs (measured before drying), add
a teaspoon and a half of salt, the parsley, minced fine, the
sage leaves, crumbled fine before measuring, and the black
and Cayenne peppers. Also add the celery finely chopped,
and the sour apple chopped in bits.
Melt the butter and fry the chopped onion in it for 5
minutes, and pour over this the other ingredients and mix
them together. Beat the 3 eggs and add them to the milk
and pour over the bread-crumb mixture. Let it stand to
soften the crumbs, while the nut-meats are ground fine. Re-
serve 1 tablespoon of the nut-meats for the sauce. Mix the
rest of the nut-meats with the crumbs.
97
MEATS AROUND-THE-WORLD COOK BOOK
Mix and shape the loaf to be about 4 inches wide, and 3
or more inches thick. Butter a perforated tin sheet, set the
loaf on it, and place it to cook in a slow oven. Bake it for
one and a half hours, basting often with butter which has
been melted over hot water.
Serve on a hot platter, garnished with slices of orange and
sprigs of parsley. Serve the sauce in a separate dish.
This loaf will be sufficient for 12 persons. The sauce for
it should be made as follows :
Melt 3 tablespoons of butter in a hot omelette pan, add a
teaspoon of chopped onion, half a sour apple cut in bits, and
add 2 rounding tablespoons of flour and cook till a clear
brown. To this add a pint of milk, a cup of hot water in
which some of the gravy from the baking-pan has been melted,
and stir till boiling, add the chopped nut-meats that have
been left, and a half teaspoon of salt.
VEGETARIAN CUTLET
Eggs, hard-boiled, 4,
Mushrooms (field), % pound,
Water, 3 tablespoons,
Butter, 1 ounce,
Salt,
Rice flour.
Peel the mushrooms, and cook them for 10 minutes in the
water. Drain, and chop them with the eggs.
Add butter to the liquid, and thicken with a little rice
flour, stirring constantly, and stir in the chopped egg and
mushrooms.
Press the mixture into cutlet-tins, and when cool turn them
out and fry.
Serve with peas and mint sauce.
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AROUND THE-WORLD COOK BOOK MEATS
VEGETABLE ROAST
Cooked beans, or peas,
Chopped nut-meats,
Zwieback,
Sweet cream,
Salt and pepper,
Cranberry sauce,
Sage.
Take a quantity of cooked beans or peas, and pass them
through a colander to remove the skins. Mix with them an
equal quantity of finely chopped nut-meats, and season to
taste.
Put half of the mixture into a buttered baking-dish and
spread over it a dressing made as follows:
Pour some boiling water upon four slices of zwieback;
cover, and let it stand for a few minutes, then break them
up with a fork, and pour over them a half cup of sweet cream.
Season this with salt and sage.
Pour this dressing over the nuts and vegetables in the but-
tered dish, and then cover with the remainder of the nut-
mixture. Over all pour half a cup of cream, and bake for
hours.
Serve in slices, with cranberry sauce.
99
EICE AND MACARONI
BOILED BICE
When properly boiled, the grains of rice should each one
be perfect, and stand apart. The following method will en-
sure this result:
Pick over, and wash 1 cup of raw rice, rubbing it hard,
and changing the water until it runs off clear, and then drain.
Have fully 4 quarts of water boiling rapidly in the kettle.
Add the rice, and a half-teaspoon of salt, and cover until
it boils again, then uncover, or it will boil over. Keep the
water at a galloping boil. In 10 minutes begin to test, lifting
out a few grains with a fork, and rubbing them between the
thumb and finger.
"When tender to the center, which will take about 20 min-
utes, the rice is done.
Turn it into a colander, cover it with a cloth, and let it
steam in the oven for 5 or 10 minutes.
BIZOTTO
Rice, 1 cup,
Butter, 1% tablespoons,
Salt, 1 tablespoon,
Stewed tomatoes, 1 cup,
Chopped onion, 1, small,
Grated Parmesan cheese.
Carefully pick and wash the rice, and put it into a sauce-
pan of boiling water, add the salt, and boil until tender.
100
AROUND-THE- WORLD COOK BOOK KICE
Drain, and cover, and set at the side of the fire to steam for
5 minutes.
Put the butter and chopped onion into a saucepan and cook
slowly until well browned. Add the stewed tomatoes, season
to taste, and simmer for half an hour. Then take it from
the h're, pour it over the rice, sprinkle over thickly with
grated Parmesan cheese, and send to the table.
MEXICAN RICE
Boiled rice, 2 cups,
Lard, 1 tablespoon,
Onion, minced, 1,
Green pepper, minced, 1,
Tomato, chopped fine, 1.
Put the rice with the lard in a deep frying-pan, and let it
get hot; add the tomatoes, pepper, onion, and salt, and stew
all, with a quart of boiling water. Let it cook till most of
the water is absorbed. Garnish with hard-boiled eggs, cut in
quarters.
SPANISH RIGE
Rice, 1 cup,
Small, fresh tomatoes, 4 (or, y 2 a can),
Green pepper, 1, large,
Onion, chopped, y%.
Chop the onion fine, and cut the pepper into quarters.
Add the tomatoes, either canned or fresh, and place all to-
gether in a spider well greased with olive oil.
Put in the rice, and just enough hot water to keep the
mixture moist. Salt it, and cook slowly for 1 hour or more.
101
BICE AROUND-THE-WORLD COOK BOOK
RICE AND HAM
SPANISH
Boiled rice, 2 cups,
Chopped ham, 1 cup,
Tomato sauce, 1 pint,
Chopped parsley, 1 tablespoon.
Spread the rice on a dish, and cover it over with the ham,
moisten with the tomato sauce, and place it in the oven until
well heated. Take it out, and sprinkle the whole with chopped
parsley, and then serve.
RICE AND CHINESE PUDDING
Boiled rice, 2 cups,
White sauce, 1% cups,
Eggs, well beaten, 2,
Grated cheese, y 2 cup,
Butter, 1 tablespoon.
Add the eggs and cheese to the white sauce, and place in
a pudding dish alternate layers of the rice and the sauce.
Over the top sprinkle grated cheese and butter, place in the
oven, and bake for half an hour.
WEST INDIA PILAU
Green peppers, 3,
Onion, 1, small,
Boiled rice, 1 cup,
Stock, or gravy, 1 pint,
Butter, 2 tablespoons.
Seed the peppers, cut them in pieces, and fry in the butter.
Take them out, and fry the sliced onion in the same butter.
102
AROUND-THE-VYORLD COOK BOOK MACARONI
Chop the peppers and onion, add the rice, and add the stock.
Place it all in a deep dish and allov r it to remain in the
oven until very hot, when it is then ready to serve.
TURKISH PILAU
Boiled rice, 1 cup,
Tomato juice, 1 pint,
Onion, 1, cut fine,
Almonds, or other nuts, a handful.
After the rice has been boiled and removed from the fire,
add to it the above ingredients, and let the whole boil slowly
for 1 hour longer. The almonds must not be cut, or crushed,
but put in whole.
MACARONI
The wholesome, nourishing qualities of macaroni have never
been fully appreciated by the average housewife. As a nour-
ishing food it offers much the same nutrition as white bread ;
but unless it is eaten to excess it is less apt to cause indiges-
tion than the so-called staff of life.
Its flavor depends largely upon the manner in which it is
cooked; whether it is offered alone, or in combination with
some vegetable or meat.
To prepare macaroni properly, boil it rapidly for 30 min-
utes, in boiling, salted water. To keep the tubes of the
macaroni from sticking together, the water must be kept at
a galloping boil, as with rice.
When it is done, it should be turned into a colander, and
thoroughly rinsed under the cold-water tap, to remove the
loose, pasty starch on the outside of the tubes. After drain-
ing it can be creamed, or finished in any desired way.
Each nation has a different way of preparing macaroni.
Here are a number of desirable receipts:
103
MACABONI AROUND-THE-WORLD COOK BOOK
ITALY
Macaroni, 1 pound,
Tomato sauce, 1 gill,
Madeira, 1 gill,
Parmesan cheese, % pound,
Nutmeg, pepper.
Cook the macaroni in salted water for 30 minutes, without
breaking it. Drain, and put into a saucepan with the tomato
sauce and the Madeira, and add the cheese and seasoning,
and cook slowly for 10 minutes, tossing frequently. Serve
with the grated Parmesan cheese.
ITALIAN METHOD, NO. 2
Macaroni, y 2 pound,
Chopped meat, 2 pounds,
Tomatoes, 1 quart,
Onions, chopped, 3,
Butter, y 2 cup,
Cream, i/ 2 CU P
Grated cheese.
Cook the meat, tomatoes, and onions together with y 2 P^
of water, for 3 hours. Then pass it through a colander.
After the macaroni has been boiled and blanched, put it into
the mixture, and add salt, and allow it to simmer for half an
hour.
Then add the butter and cream, and serve hot, accompanied
by grated cheese.
SPAIN
Boiled macaroni,
Flour, 1 tablespoon,
Butter, 1 tablespoon,
Stock, or thin beef juice, 1 cup,
Salt, 1 teaspoon,
104
MACARONI AROUND-THE-WORLD COOK BOOK
Chopped onion, Chilli sauce,
Chopped meat.
Make a sauce from the flour, butter, and stock, and season
with salt. In the bottom of a baking-dish place a layer of
cold, chopped meat, then a layer of boiled macaroni, a sprink-
ling of Chilli sauce and chopped onion, and continue this
order till the dish is full, the last layer being of macaroni.
Pour the sauce over, and bake in a hot oven for 40 minutes.
MEXICO
Macaroni, i/> pound,
Lard, 1 tablespoon,
Pork-chops, 2,
Tomatoes, 1 pint,
Green pepper, cut fine, 1,
Onion, 1, large,
Salt.
Heat the lard in a frying-pan, lay in the pork-chops, and
turn frequently till seared. Continue to cook, till very brown.
Add the vegetables, and the salt, Cover the pan, and stew
slowly till the meat is in rags. Then put it through a coarse
sieve, and keep hot till needed.
Boil the macaroni for 30 minutes and when drained, and
blanched, place in a colander over hot water for 10 minutes,
or till steaming, then turn it into a deep dish, and pour
over it the sauce.
FRANCE
Macaroni, y 2 pound, 9
Sage cheese, y 2 pound,
Chopped ham, y 2 pound,
Onion, chopped fine, 1,
Butter, 1 tablespoon,
Sour milk, or cream, 1 pint.
105
MACARONI AROUND-THE- WORLD COOK BOOK
After the macaroni has been boiled, place it in a deep dish,
and add to it, the ham, cheese, onion, butter, and cream.
Then bake for 45 minutes.
AMERICA
Macaroni, % cup,
Grated cheese, % cup,
Melted butter, 1 tablespoon,
Flour, 2 tablespoons,
Hot milk, 1 pint,
Salt and pepper.
Paste for above
Melted butter, % cup,
Rolled cracker-crumbs, % cup,
Grated cheese, % cup.
Cook the macaroni in boiling salted water until tender.
Drain, and blanch. Put it into a baking-dish and sprinkle
with the grated cheese.
For the sauce, melt the butter in a double boiler, and
slowly add the flour, milk, and salt and pepper. Stir con-
stantly while making this sauce, until it is a smooth gravy,
and then pour it over the macaroni and cheese.
Over the top of this the following paste should be spread:
Mix together, one-third of a cup of butter, melted, two-
thirds of a cup of rolled cracker-crumbs, and one-third of a
cup of grated cheese. "When this paste has been made and
spread over the macaroni and cheese, place all in the oven
and bake until brown.
106
VEGETABLES
Great difference in result may be obtained in cooking vege-
tables, according to the method employed in preparing them.
When cooking such vegetables as cabbage, sprouts, sea-
kale, lettuce, spinach, cauliflower, etc., they should be
''blanched/' by either soaking in hot water for from 10 to
15 minutes, or scalded by a short but rapid boiling. This
is in some cases for the purpose of whitening them, and in
others for the purpose of making them firmer.
The best results will be obtained by combining the two
methods, first soaking the vegetables in salted water for
from 10 to 15 minutes, and then quickly boiling for 2 minutes
in fresh water. Next drain as completely as possible, and
then cook in fresh water, to which, in the case of such vege-
tables as spinach, etc., where it is desired to preserve the
color of the greens, a pinch of soda has been added. Other-
wise, as with cauliflower, etc., do not add soda.
Keep covered while cooking, as this retains the strength
of the juices. Take care not to overcook, as that is liable to
make the vegetables too soft, and certainly less tasteful.
Strain off the water as soon as the vegetables have been
cooked. Leaving them in the water makes them soggy and
tasteless.
After draining, which should be done as completely as
possible, a little butter, or a spoonful of cream may be
added, which will moisten and make them more palatable.
Then place the pot, covered, where it will keep warm until
required.
The water drained off should be saved. It has often been
107
VEGETABLES AKOUND-THE-WORLD COOK BOOK
remarked that a French family can live upon what an
American family wastes; or, as some one has more aptly
stated it, ' ' the cook can throw more out of the kitchen window
with a spoon, than the housekeeper can throw into the cellar
with a shovel/'
In France, when vegetables are boiled, the water is not
thrown away, but is saved, and later used for ' l maigre ' ' soups,
and for stock when cooking other vegetables.
TIMES FOR COOKING VEGETABLES
The following table gives approximately the time for cook-
ing various vegetables. The time will in some cases vary,
owing to the quantity to be cooked, the state of the fire, and
for other unforeseen reasons.
BOILING
Asparagus 20 to 25 minutes
Beans (string, or shell), .... 1 hour
Beets, new 1 hour
Beets, winter 4 to 5 hours
Cabbage, young 30 to 45 minutes
Cabbage, winter. 1 hour
Carrots 1 hour
Cauliflower 30 to 45 minutes
Celery 20 to 30 minutes
Corn, green 5 to 8 minutes
Hominy, fine 1 hour
Hominy, coarse 2 hours
Macaroni 20 minutes
Oatmeal, rolled 30 minutes
Onions 30 to 45 minutes
Parsnips 45 minutes
Peas 15 to 20 minutes
108
AROUND-THE-WORLD COOK BOOK VEGETABLES
Potatoes 20 to 30 minutes
Rice 15 to 20 minutes
Spinach 20 to 30 minutes
Squash 20 to 30 minutes
Tomatoes 15 to 20 minutes
Turnips, new 35 to 45 minutes
Turnips, winter 1 to 2 hours
LYONNAISE POTATOES
Cold boiled potatoes, 1 quart,
Butter, 1 tablespoon,
Salt, 1/2 teaspoon,
Pepper, * teaspoon,
White onion, 1,
Parsley, 1 tablespoon (chopped fine).
Peel and cut the potatoes into inch cubes. Put a table-
spoon of butter in the frying-pan, and when hot add the
onion, minced fine, and cook until soft, but not brown. Then
add the potatoes and toss them with a fork until they are of
an even color.
Sprinkle the salt, pepper, and parsley over them, and again
stir with the fork.
Serve at once, with broiled steak.
POTATO SOUFFLE
Hot mashed potatoes, 2 cups,
Milk, y 2 cup,
Eggs, 4 (whites only),
Butter, 1 tablespoon,
Chopped parsley, 1 tablespoon,
Salt and pepper.
Season the potato with butter, salt, pepper, and parsley.
Then beat in the milk and stir the mixture until it is smooth.
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Stir in the beaten whites of the eggs, then turn it into a but-
tered dish, and bake for about 10 minutes.
When the souffle is puffed and brown, serve it immediately
or it will fall.
Grated cheese is sometimes sprinkled over the top, just
before serving.
FRIED POTATO BALLS
GERMAN
Mashed potatoes, 2 cups,
Egg, 1,
Milk, 1 tablespoon,
Bread-crumbs,
Lard,
Salt and pepper.
Beat the egg, and mix with the potatoes and milk, season-
ing to taste with salt and pepper. Roll into small balls, and
then roll them in bread-crumbs and fry in deep lard.
SWEET POTATO CBOQUETTES
Mashed sweet potatoes, 1 pint,
Hot milk, 1 cup,
Butter, 2 tablespoons,
Salt, 1 teaspoon,
Eggs, 2 (used separately),
Bread-crumbs,
Lard.
Mix the potatoes with the milk; stir in the butter, salt,
and one of the beaten eggs. Shape into desired-sized cro-
quettes, dip into beaten egg, and then roll in bread-crumbs.
Pry in hot lard until a delicate brown. Drain on brown
paper, and serve hot.
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SPINACH SOUFFLE
Cooked spinach, 2 cups,
Eggs, 2 (whites and yolks beaten separately),
Melted butter, 1 tablespoon,
Cream, i/ 2 gill,
Salt and pepper.
Chop the spinach fine, add the beaten yolks, and the butter.
Season with salt and pepper, and beat in the cream and the
whites of the eggs.
Turn it into a buttered dish, and bake in a hot oven until
light brown. Serve at once, or it will fall.
SPINACH PUDDING
GERMAN
Spinach, 2 quarts,
Onion, small, 1,
Rolls of bread, 2,
Eggs, 6,
Sweetbreads, 1 (or ham may be used),
Milk, salt and pepper,
Butter, 2 heaping tablespoons.
Put the spinach in boiling water, salted, and after it has
wilted cool it and wring it out, and chop fine with 1 small
onion. Season to taste with salt and pepper.
Soak the 2 rolls in milk, then press out the milk and cook
the bread with the butter, and then mix it with the spinach.
When cool add the yolks of the eggs, and 1 blanched and
chopped sweetbread, or the same amount of chopped ham.
Then add the beaten whites of the eggs, and put into a mold
and boil for 1 hour.
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VEGETABLES AROUND-THE-WORLD COOK BOOK
Serve it with melted butter sauce, or with a mushroom
sauce.
This is enough for 8 or 10 persons.
CREAMED ONIONS
Onions,
Salt and pepper,
Cream sauce.
Select onions of medium size. The white variety is milder
than the red. Peel the onions, cover with boiling water, and
let them stand 5 minutes, then drain; this makes them less
rank in flavor. Boil the onions in a saucepan, add a teaspoon
of salt, barely cover with water, and let them boil slowly until
tender through and through.
Unless the onions are very small this will require about
an hour and a half.
Serve them with a cream sauce.
SCALLOPED ONIONS
Onions,
Fine bread-crumbs,
Butter.
Boil the onions for 10 minutes in hot salted water, then
drain this off, and cover with cold water, slightly salted.
Bring quickly to a boil and cook until soft, but not until they
break to pieces.
Sprinkle the bottom of an earthenware baking-dish with
fine bread-crumbs, moisten with some of the water in which
the onions were cooked. Dot the surface with butter, and
set aside until about 30 minutes before wanted for serving,
then place them in the oven and cook.
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STUFFED BERMUDAS
Large Bermuda onions, 6 or 8,
Minced cold chicken,
Butter,
Fine bread-crumbs,
Salt and pepper,
White sauce.
Peel and wash the onions and arrange them in a bake-dish ;
cover with boiling water slightly salted. Cook for half an
hour, or until a wire will easily pierce them. Transfer the
dish to the table, and with a sharp thin blade extract the
hearts of the onions without breaking the outer walls.
Fill the cavity with forced meat made of minced cold chicken
and fine bread-crumbs seasoned with pepper and salt, and
moistened with melted butter. The forced meat should be
very soft.
Strew crumbs over the top, pour a rich white sauce into the
dish until it almost touches the tops of the onions, cover,
and bake for half an hour, then brown delicately.
BAKED ONIONS
Boil the onions in 2 waters, until well done; then drain.
Butter a baking-dish and sprinkle bread-crumbs over the bot-
tom of it, then put in a layer of onions, seasoned with salt
and pepper, bits of butter, and more bread-crumbs, covering
the onions.
Add another layer of onions, more bread-crumbs and sea-
soning, and so continue until the dish is full. Then pour in
enough sweet milk to thoroughly moisten the whole. Put
bits of butter on top, and bake until brown.
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VEGETABLES AROUND-THE-WORLD COOK BOOK
BED CABBAGE
GERMAN
Red cabbage, 1,
Sour apples, 4,
Red peppers, small, 2,
Cloves, whole, 12,
Allspice, 12,
Vinegar, 1 cup,
Sugar, % cup,
Lard, 2 tablespoons.
Cut the cabbage as for cold-slaw, and put it in a kettle
with the lard, and also just enough water to cover. Add the
apples peeled, quartered and cored, also the spices and sugar.
When these have boiled for 2 hours add the vinegar, and
let the whole boil for 1 hour longer.
SCALLOPED CAULIFLOWEB
Cauliflower, 1,
Bread-crumbs, 1 cup,
Butter, 2 tablespoons,
Milk, 6 tablespoons,
Egg, 1.
Boil the cauliflower until it is tender, and cut it into pieces
and pack the pieces in a buttered pudding-dish with the stems
downward.
Beat the bread-crumbs into a soft paste with the milk and
melted butter, and season with salt and pepper. Add the
egg, well beaten.
With this mixture cover the cauliflower; place it in the
oven and bake until it is brown.
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STUFFED CUCUMBERS
Cucumbers,
Cold boiled rice,
Finely chopped meat,
Onion- juice, curry powder,
Salt, pepper, beef-stock.
Pare large cucumbers, and cut them in 3-ineh lengths;
scoop the centers and save them. Add the chopped meat to
the cucumber pulp, season vvitli the salt, pepper and onion-
juice and curry, add an equal amount to that of the mixture
of cold rice, and fill the cavities with this mixture.
Pour into a pan half an inch of seasoned beef-stock, cover,
and simmer till tender. Serve on squares of toast, and at the
last moment pour over, the gravy from the pan.
CUCUMBER FRITTERS
Large cucumbers, 4,
Eggs, 4,
Butter, 1 teaspoon,
Flour, enough to make a thick batter,
Salt and pepper,
Baking-powder.
Measure the flour, and allow 1 level teaspoon of baking-
powder for each cup of flour you use. Peel and grate the
cucumbers, press out, and discard the juice; to the pulp add
the egg and seasoning, also the butter and flour the latter
containing the baking-powder.
Drop, in tablespoonsful at a time, into a deep kettle of hot
fat, and cook until puffed and brown.
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BROILED EGGPLANT
FRENCH
Small eggplants,
Salt and pepper,
Tomato sauce,
Oil, lemon-juice, anchovy, onion, parsley.
Cut the eggplants in two, score the cut sides, season with
salt, pepper, and oil, and broil until tender.
Serve with a tomato sauce, seasoned with a little fried
onion, or garlic, a little lemon- juice, and a sprinkling of
shredded anchovy and parsley.
TURKISH EGGPLANT
Eggplant,
Olive oil,
Chopped meat,
Onion,
Tomatoes,
Salt and pepper.
Cut the eggplant in slices, cover with salt, weight it, to
draw out the bitter juice. At end of 2 hours, fry in oil,
arrange in layers around the sides of a cooking-pot. Lay
some of the slices one side. Fry in the same dripping^the
chopped meat and onion. Put a layer of the meat and onion
on top of the sliced eggplant in the saucepan. Next should
come a few slices of fresh tomatoes, seasoning all with pepper
and salt. Over this put the other layer of slices of eggplant,
then more meat and tomato, and so on, until all the in-
gredients are used.
Add a little stock, or hot water to partially cover, put on
the lid, and cook gently on top of the stove, until the water
is almost gone.
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EGGPLANT A LA CREOLE
Eggplant, 1,
Tomatoes, 4,
Spaghetti, 1 cup,
Green peppers, 1,
Grated cheese, 1 cup,
Butter, 2 tablespoons,
Cream, 1 cup,
Salt and black pepper.
Cook the spaghetti in boiling water until tender, and then
drain it well. Peel and slice thin the eggplant and place
a layer of it in a deep earthenware dish or casserole, and
sprinkle it well with salt.
Slice the tomatoes and put half of them in a layer on top
of the eggplant, next a layer of spaghetti, using all of it,
and cover it with grated cheese and bits of butter.
Then add* another layer of sliced tomatoes, cover with
chopped green pepper, and next a top layer of eggplant,
which thickly cover with grated cheese.
Pour over all the cream, place in a moderate oven, and bake
for about l 1 /^ hours, or until well browned on top.
FBJED GREEN TOMATOES
Green tomatoes,
Flour,
Boiling fat,
Salt and pepper.
Wash and dry the tomatoes, and cut in rather thick slices,
without peeling. Cover with boiling water, and set on the
back of the range, so that the water will keep hot, but will
not boil. Keep there for 15 minutes, or until the tomatoes
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VEGETABLES AROUND-THE-WORLD COOK BOOK
turn a pale golden color. Then drain, dip in flour, season
with salt and pepper, and fry in hot pork fat or bacon drip-
pings, and serve hot, arranging in little piles of two or three,
and putting a piece of butter on each slice as dished.
These are good accompaniments to lamb chops, or veal cro-
quettes.
FRIED RIPE TOMATOES
Ripe tomatoes,
CornmeaJ,
Milk or cream,
Butter,
Flour,
Salt and pepper.
Slice large ripe, but firm fruit into medium thick slices,
season with salt and pepper, sprinkle plentifully with fine
cornmeal, and then fry in smoking hot fat until browned on
both sides.
Take up carefully with a broad-bladed knife, and arrange
in little piles on a hot platter. Put another spoon of butter
or pork-drippings into the pan, add flour and stir till frothy,
then add cream or milk, to make the desired consistency,
season to taste with salt and pepper, pour it over the toma-
toes, and serve.
STEWED TOMATOES AND OKRA
Tomatoes, chopped, 1 quart,
Okra, sliced, % quart,
Salt and pepper.
Scald and skin the tomatoes, then cut rather fine. Slice
the okra, and mix together, seasoning with salt and pepper.
Stew the mixture for about half an hour, or till tender.
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DEVILED TOMATOES
Tomatoes, 1 quart,
Hard-boiled eggs, 3,
Melted butter, 3 tablespoons,
Vinegar, 3 tablespoons,
Raw eggs, 2,
Sugar, 1 teaspoon,
Made mustard, 1 teaspoon,
Cayenne, a pinch,
Salt.
Mash with a fork, the yolks of the eggs, and rub in the
butter and seasoning, add the vinegar and beat all till it is
light.
Heat until almost boiling, then take from the fire, and stir
in the 2 raw eggs, which have been well beaten together.
Cut the tomatoes into slices nearly an inch thick, broil
them over a clear fire.
Lay the broiled slices on a hot dish, and pour over the
hot sauce just made.
STUFFED TOMATOES
Tomatoes, 6,
Flaked sardines, 1 cup,
Bread-crumbs, y 2 cup,
Salt, y 2 teaspoon.
Remove the centers from the tomatoes, add to the chopped
centers the sardines and bread-crumbs, season with the salt,
and fill the tomatoes with this mixture, and bake for 20
minutes.
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FRIED GREEN PEPPERS
Green peppers,
Butter.
Cut the peppers open lengthwise, taking care not to let
the seeds touch the sides. Take out the seeds, slice the pep-
pers crosswise, and lay in boiling water until they are cold.
Drain and wipe the sliced peppers, and fry in butter.
Serve dry, as an accompaniment to fish.
STUFFED GREEN PEPPERS
Green peppers,
Chopped meat,
Tomatoes,
Bread-crumbs,
Chopped onion,
Salt.
Cut off the tops of the peppers with a sharp knife, re-
move carefully the seeds, make a filling of two parts chopped
meat, one part bread-crumbs, and one part tomatoes, season
this with salt and chopped onion, and moisten with a little
gravy or with milk.
Fill the peppers with this mixture, placing a small lump
of butter on top of each pepper. Also sprinkle a few bread-
crumbs over it.
Pour into a pan soup-stock to the depth of about one-
fourth of an inch, stand the peppers upright in the pan, and
bake for 20 minutes, or until they are tender, moistening or
basting frequently.
The peppers are best stuffed after being first put in the
pan.
iWhen done, place them on a heated dish, thicken the gravy
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left in the pan, and pour it about the base of the peppers.
Stuffed tomatoes may be prepared in the same manner,
using green peppers as a part of the filling.
STUFFED PEPPERS
Peppers,
Bread-crumbs,
Minced shrimps,
Worcestershire, and lemon-juice,
Butter, milk.
Take equal parts of shrimp and bread-crumbs, moisten with
milk, flavor with the sauce and lemon-juice, mix and fill the
peppers with this. Put a lump of butter on top of each,
sprinkle with bread-crumbs, and bake for 30 minutes.
PEPPERS 1 LA CREOLE
Minced cold meat,
Bread-crumbs,
Onions,
Peppers,
Tomatoes,
Mushrooms,
Tomato sauce,
Boiled rice, milk, butter.
Take equal parts of the cold meat, bread-crumbs, onions,
tomatoes, and mushrooms, and chop all fine together, and
stew in half a cup of butter, with sufficient milk to moisten.
Fill the peppers with this mixture, and bake in stock,
flavored with tomato sauce. Garnish with cold boiled rice.
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MEXICAN STUFFED PEPPERS
Green peppers, 6,
Sardines, 12,
Bread-crumbs, 1 cup,
Grated cheese, 1 tablespoon,
Tomato sauce, 3 tablespoons.
Cut the tops from the peppers, and remove carefully the
seeds and white membranes. Lay the peppers in a bowl and
pour over them enough boiling water to cover, and set them
aside till the water is cold.
Drain the peppers, and wipe them out. Remove the skins
from the sardines, rub them smooth, add to them the cup
of bread-crumbs, and the grated cheese, and moisten all with
well-seasoned tomato sauce.
Stuff the peppers with this mixture, and stand them side
by side in a deep dish. Pour a little tomato sauce, or soup
over them and bake in a good oven until tender.
Transfer the peppers to a hot dish, thicken the gravy in
the pan, and pour it about them.
STUFFED PEPPERS
SPANISH
Green peppers,
Grated cheese,
Salt, pepper and paprika,
Egg,
Flour,
Tomato juice,
Onion and chilli pepper,
Lard.
Slit the peppers on one side, but leaving the stems intact.
After carefully taking out all the seeds, and cores, place the
peppers in boiling water, and then remove the skins.
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Stuff them very full with grated cheese highly seasoned
with salt, pepper, and paprika. Roll them in beaten egg, and
then in flour; then a second time roll them in egg and flour.
Make ready a sauce composed of 1 quart of tomato juice,
2 tablespoons of chopped onion, and 1 chopped chilli pepper.
Now place on the stove a pan of deep lard and drop the
stuffed peppers into this, and fry till a light brown. Then put
them into the tomato mixture, and simmer for 2 hours.
PEPPERS SCALLOPED WITH FISH
Cold fish, minced,
Fine bread-crumbs,
Tomato sauce,
Peppers.
Open, empty, and scald the peppers, and when cold fill the
halves with the mixture, well seasoned, and wet with rich
tomato sauce. Strew over with fine bread-crumbs, arrange
in a deep dish, pour more tomato sauce about them, and
bake.
GREEN CORN OMELETTE
Corn, 4 good-sized ears,
Eggs, 5,
Cream, 2 tablespoons,
Salt, i/4 teaspoon,
Butter, 1 tablespoon,
Pepper.
Score lengthwise and scrape out the pulp of the corn.
Beat the yolks and whites of the eggs separately; mix the
corn, cream, yolks, and the seasoning all together, and give
it a brisk beating for 1 or 2 minutes.
Put the butter in the omelette-pan, and while it is heating
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add the stiffly beaten whites, stirring in lightly. Pour the
whole mixture into the hot butter, raising the center with
a hot knife, and tipping the pan so as to let all the uncooked
part reach the hot pan.
As soon as nicely browned, and evenly cooked, fold it over,
turn out on a hot platter, and serve at once.
FRIED CORN
Fresh corn, 6 ears,
Butter, 1 heaping tablespoon,
Salt, % teaspoon,
Pepper, 1 salt-spoon,
Cream, % cup,
Nutmeg.
Cut the corn from the cob; put it, with the butter, in a
saucepan. Sprinkle with salt, pepper, and a few gratings of
nutmeg. Cook 10 minutes, stirring well. Put in the cream
and cook one minute longer. Serve hot.
CORN FRITTERS
Sweet corn, 12 ears,
Eggs, 3,
Milk, 2 tablespoons,
Flour, 2 tablespoons,
Salt, 1 teaspoon,
Pepper.
Bake in small cakes on griddle, with plenty of butter.
Serve hot.
CORN PUDDING
Corn, 1 pint,
Eggs, 2,
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Flour, 1 tablespoon,
Melted butter, 2 tablespoons,
Milk, 1 pint,
Salt, sugar, pepper.
If canned corn is used, press it through a colander; if
fresh corn, cut very fine from the ear. Add the eggs, flour,
butter, and season with salt and sugar in such proportions
that it will be neither salt nor sweet to excess, and also add
pepper.
Bake in a greased dish until the custard is set, or the
handle of a silver spoon will come out clean. Serve with
broiled steaks or chops, or with roast lamb.
GERMAN TURNIPS
Yellow turnips (medium), 3,
Sugar, 1 tablespoon,
Butter, 1 tablespoon,
Salt and pepper.
Peel, and cut the turnips small. Brown the sugar and add
to it the butter and the turnips. Add enough water to partly
cover the turnips, and season with salt and pepper.
Cook slowly, for about 2 hours.
MASHED CARROTS
Carrots,
Butter,
Salt and pepper.
Scrape the carrots and cut in thin slices. Cover with
boiling water, and cook gently until tender. Drain, and rub
through a sieve, or put through a potato press.
To each pint of carrots add a tablespoon of butter, and salt
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VEGETABLES AROUND-THE-WORLD COOK BOOK
and pepper to taste. Mix well, press the mixture into small
greased cups, or molds, pressing down well.
Set in a hot place for 2 or 3 minutes, then turn out, on a
flat dish, and serve with or without a sauce.
BROWNED CARROTS
Carrots,
Butter,
Sugar,
Salt and pepper,
Chopped parsley.
Scrape and wash the carrots and cut them into 3-inch
lengths, then downward in thin slices, then each slice into
strips.
Drop into boiling water, salted, and simmer until tender.
If finely cut, this should not take over 25 or 30 minutes.
Put a tablespoon of butter in the frying-pan, and when
very hot, add the drained carrots. Dredge lightly with salt
and pepper, and a little sugar, and fry until lightly colored.
Sprinkle with chopped parsley, and serve.
CARROT BALLS
Large carrots, 4 or 5,
White sauce, 1 cup,
Seasoning.
Pour or 5 carrots will make a dozen small balls. After
boiling the carrots drain them and put them through a ricer.
Add the white "sauce (a thick white sauce, made with 2 table-
spoons of flour to one of butter), mix, season highly, and
when cold and firm, shape in balls, and finish as for other
croquettes.
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SQUASH PUDDING
Squash,
Melted butter, 2 tablespoons,
Milk, 14 cup,
Eggs, 2,
Cream sauce,
Salt, pepper, celery-salt, mace.
Press the cooked squash dry through a sieve. To a half
pint of the pulp add 2 tablespoons of melted butter, % cup
of milk, season with salt and pepper, 2 beaten egg-yolks, and
mix all thoroughly; next stir in the beaten whites, turn the
whole into a buttered mold, set in a pan of hot water, and
bake in the oven till the center is iirm.
Serve turned from the mold, accompanied by rich cream
sauce, seasoned with salt, pepper, celery-salt and mace. This
can be baked in individual timbale molds if so desired.
CELERY FRITTERS
Celery, 1 bunch,
Eggs, 2,
Milk, 1 cup,
Baking-powder, 1 teaspoon,
Flour, 1 cup.
Cut the celery into 4-inch lengths, stand them in boiling
water for about 10 minutes, then wipe dry, and dip them in
the batter made from the eggs, milk and flour, and then fry,
in a deep pot, to a golden brown. It may be that more than
a cup of flour will be needed.
CELERY CUTLETS
Cold baked beans, 1 cup,
Chopped celery, 1 cup,
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VEGETABLES AROUND-THE-WORLD COOK BOOK
Melted butter, 2 tablespoons,
Bread-crumbs, 2 tablespoons,
Eggs, 2,
Lemon-juice, salt, pepper.
Mix together, shape into oblong balls, roll in bread-crumbs,
and fry in deep fat.
HOMINY CROQUETTES
Boiled hominy, 1 pint,
Milk, 14 CU P>
Melted butter, 1 tablespoon,
Chopped parsley, 1 large tablespoon,
Eggs, beaten, 2,
Dry bread-crumbs,
Salt, pepper, onion- juice.
Heat the milk and hominy in a double boiler, add the eggs,
and season to taste with salt, pepper and onion-juice, then
cook until thick.
When cold, mold into croquettes, dipping each lightly into
dry bread-crumbs, then fry golden brown in smoking hot fat.
STEWED MUSHROOMS
Fresh mushrooms, 1 pint,
Butter, 2 tablespoons,
Flour, 1 tablespoon,
Salt and pepper.
Peel the tops of the mushrooms, scrape the stalks, cutting
off the roots. Throw the mushrooms into cold water as they
are peeled.
Put the mushrooms into the saucepan over the fire, with 1
tablespoon of the butter, and then rub the other tablespoon
of butter with the flour.
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AROUND-THE-WORLD COOK BOOK VEGETABLES
When the mushrooms commence to stew, add the flour and
butter, stirring it well in. Stew gently for about 15 minutes.
Season with salt and pepper, and serve.
FRENCH CHESTNUTS
French chestnuts, 1 pound,
Butter, 1 tablespoon,
Sugar, 2 tablespoons,
Bouillon, or stock, 1 tablespoon,
Salt, y 2 teaspoon.
Slightly boil, and shell the chestnuts, and let them stand
about 10 minutes in hot water to loosen the skins, which re-
move. Brown the sugar and butter in a saucepan, and add
the stock or bouillon.
When well mixed, add the chestnuts, cover, and stew slowly
until the nuts can be pierced with a straw. Salt while
cooking.
This is a very good accompaniment to roast turkey, veal,
saddle of mutton, or chops.
CHESTNUTS IN WHITE SAUCE
Chestnuts,
White sauce,
Onion- juice, celery-salt.
Shell and blanch the chestnuts, boil them in salted water,
for 10 minutes. Make a white sauce, and add to it, a tea-
spoon of onion-juice, a dash of celery-salt, and pepper and
salt to taste.
In this sauce lay the chestnuts, and let them simmer for
half an hour. Serve very hot.
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VEGETABLES AROUND-THE-WORLD COOK BOOK
CHESTNUTS IN BROWN SAUCE
Chestnuts,
Butter, 1 tablespoon,
Browned flour, 1 tablespoon,
Chicken gravy (well seasoned), 1 cup,
Onion juice,
Salt and pepper.
Shell and blanch the chestnuts, boil them in salted water
for 10 minutes. Make a brown sauce of the other ingredients,
and should the gravy be not highly seasoned, add to it a
tablespoon of good catsup. Good stock for this may be made
from giblets.
Lay the chestnuts in this sauce, and let them cook half an
hour. This is an excellent dish to serve with fowls, roasted
or broiled.
STEWED CHESTNUTS
Chestnuts, 3 pints,
Butter, 2 tablespoons,
Minced onion, 1 tablespoon,
Chopped celery, 1 tablespoon,
Tomato catsup, 3 tablespoons,
Milk, 1 pint,
Flour, 1 tablespoon.
Shall and blanch the chestnuts. Fry in the butter the
minced onion and the chopped celery.
Put the chestnuts with this, add the tomato catsup and the
milk, into which has been stirred the flour, and cook over a
slow fire in a double boiler for about 1 hour, stirring often.
Serve hot.
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CHESTNUT CROQUETTES
Spanish chestnuts, 1 quart,
Onion juice, % teaspoon,
Butter, 2 tablespoons,
Bread-crumbs, 2 tablespoons,
Egg, 1 yolk,
Salt and pepper.
Boil and blanch the chestnuts, cook until tender, rub them
through a colander, and work into them the onion juice, but-
ter, bread-crumbs, salt, pepper, and egg-yolk. Heat in a
double boiler till hot, set aside, and when cold form into cro-
quettes, roll in egg and crumbs, and fry in deep fat. They
are better when small.
BAKED APPLES
Apples,
White Sugar,
Lemon rind,
Cinnamon,
Blanched almonds,
Crabapple jelly.
Wash and core large apples. Put them in a pan and fill
each hole with plenty of white sugar. Sprinkle more sugar
over them and add a little lemon rind, grated, and a little
powdered cinnamon.
Pour in enough water to fill the bottom of the pan to about
% inch, then put them in the oven and bake until tender with-
out falling to pieces. Baste them often.
If the apples are done before the syrup is thick enough,
place the apples on a dish, and cook the syrup on top of the
stove until it thickens, and then pour it over the apples.
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Garnish with blanched almonds and fill the tops of the ap-
ples with crabapple jelly.
STEAMED APPLES
Apples, 2 quarts,
Sugar, 1 cup,
Butter, y 2 cup.
The apples should be cut in quarters and cored (not
peeled), then put the butter and sugar in a deep cooking-
pan and when melted add the apples, and cover, and slowly
cook for 1 hour.
Serve with meat.
132
EGGS
OMELETTES
The omelette, like the pie, can be made of anything which
" takes kindly to flavoring." Eggs may be combined with
good results with fish, meat, vegetables, cheese, etc., and the
variety of sweet omelettes is endless. Sugar, jam or any
kind of preserves, or fruits, and also rum, can be used in
combination to make very tasteful omelettes.
A simple method of making an omelette is to break four
eggs into a bowl, season with salt and pepper, and beat lightly
until well broken. Place on a fire, which while glowing is yet
not too fierce, the omelette pan, and dissolve in it 2 level
tablespoons of butter you should always allow half a table-
spoon of butter for each additional egg you may use.
Let the butter froth up well, or, as the cooks say, " fritter
in the pan." When you pour in the egg mixture let it cook
for a few seconds not minutes until a film of cooked egg
has formed in the bottom of the pan. Then with a flexible
knife lift the edge of the omelette, and if a putf of steam
escapes at this point, near the knife, tilt the pan, so as to let
as much of the egg as is still liquid run under the omelette,
repeating this process until there is no liquid left.
Loosen the omelette on all sides, fold it over, slide it from
the pan onto a platter, and serve at once.
The above is for a simple omelette. Any omelettes requir-
ing seasoning should have the seasoning mixed with the eggs
before they are placed in the omelette pan ; and in case of a
sweet omelette, in which there is a sauce, filling, or fruit, this
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EGGS AROUND-THE-WORLD COOK BOOK
should be placed in the center of the omelette, just before it
is folded over, and the outside of the omelette dusted with
sugar.
The following is a partial list of materials which are suit-
able for combination with eggs, for making omelettes :
Fish (cold boiled), ham, chicken, veal, oysters, shrimps,
onions, lamb, etc., tomatoes, green beans, peas, mushrooms,
cheese, etc., etc.
With sweet omelettes : Jams, preserves of any kind, fruits,
and rum.
The same combinations may be used with eggs for a scram-
ble, but while the same results may be obtained as regards
flavor, the omelette is more attractive, and seems more invit-
ing. However, eggs scrambled with meats or vegetables may
be served on toast, and thus make a more finished dish.
OYSTER OMELETTE
Oysters, stewed and chopped fine, 12,
Eggs, 6,
Butter, 3 tablespoons,
Milk, 1 cup,
Salt and pepper.
Chop the oysters fine ; beat the yolks and whites of the eggs
separately. Heat the butter while mixing the omelette. Stir
the milk into a deep dish with the beaten yolks of the eggs.
Season with salt and pepper, and next add the chopped oys-
ters, beating hard as you gradually add them.
Pour in the melted butter, and lastly stir in the whites
lightly. Melt some more butter in a skillet, pour the omelette
mixture into it, and leave over the fire until the omelette is
set.
Fold it over, place on a dish, and serve hot.
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OMELETTE AUX HARICOTS
Cooked string beans, 2 tablespoons,
Eggs, well beaten, 4,
Grated Parmesan cheese, 2 tablespoons,
Melted butter, 2 tablespoons,
Salt and pepper.
Cut the beans fine, and stir them into the eggs which have
been well beaten together; then add the cheese, and season
with pepper and salt to taste.
When perfectly mixed, put the whole with the butter, into
the omelette pan, and fry a pale brown. The time varies
from 3 to 5 minutes.
TOMATO OMELETTE
Tomatoes, 3,
Chopped onion, 1 teaspoon,
Chopped parsley, 1 teaspoon,
Eggs, 3,
Butter, salt, pepper.
Scald and skin the tomatoes, melt a small piece of butter in
a saucepan, and to it add the onion and parsley. Season with
salt and pepper; put in the tomatoes and let them remain in
the butter for 2 minutes.
Turn out the mixture and set it aside until it is quite cool.
Beat up the eggs, together, and mix them in with the tomatoes.
Place a lump of butter about the size of a walnut in a frying-
pan and when the butter dissolves pour the omelette mixture
into the frying-pan, leaving it over the fire until the omelette
rises to the top.
It should be served at once.
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EGGS AROUND-THE-WORLD COOK BOOK
BAKED CHEESE OMELETTE
Stale bread-crumbs, 1 cup,
Grated cheese, 1 cup,
Milk, 1 pint,
Melted butter, 1 tablespoon,
Eggs, 2,
Salt, i/4 teaspoon,
Baking-soda, 1 salt-spoon,
Cayenne.
Soak the bread-crumbs in the milk, to which has been added
the baking-soda which has been dissolved in 1 teaspoon of
hot water.
When thoroughly soaked, add the eggs, beaten until very
light, the salt, a dash of cayenne, the grated cheese, and the
melted butter.
Turn quickly into a greased baking-dish, and place in a
very hot oven. Serve as soon as it is well puffed up and pale
brown, as it quickly falls.
OMELETTE CELESTINE
Eggs, 6, ^
Thick whipped cream, 1 tablespoon,
Powdered sugar, 1 tablespoon,
Butter, 1 teaspoon,
Macaroons (stale and crumbled), 6,
Apple (or other acid jelly), 3 tablespoons.
Place the crumbled macaroons and the acid jelly in the
whipped cream. Beat the eggs without separating. Add 1
tablespoon of warm water, and the powdered sugar.
Drop the butter into a very hot pan, and tilt until the bot-
tom is evenly greased. Pour the eggs into it, and shake and
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AROUND-THE-WORLD COOK BOOK EGGS
stir with a spatula. When the omelette is ready to fold, pour
the cake mixture in the center, fold over, and turn out on a
hot dish.
Dredge with a little powdered sugar, and brown quickly by
holding it close to a clean red-hot shovel, or a stove-lid.
Send it quickly to the table, and pass with it, a bowl of
whipped cream,
SCRAMBLED EGGS, WITH TOMATOES
Tomatoes, % can,
Butter, 1 large tablespoon,
Eggs, well beaten, 6,
Chopped onion,
Salt, pepper, herbs,
Thin buttered toast.
Stew the tomatoes with some chopped onion ; salt and pep-
per herbs to season; then rub through a sieve.
Return it to the fire, and add 1 large tablespoon of butter.
When bubbling add the eggs which have oeen well beaten,
and stir until the mixture is thickened, and then dip out by
spoonsful, and spread on hot thin buttered toast.
SCRAMBLED EGGS WITH CHEESE
Eggs, 6,
Grated cheese, % cup,
Butter, 2 tablespoons,
Salt, 1/2 teaspoon,
Cream, 6 tablespoons,
Pepper.
Beat the eggs well, and add the salt, pepper, and cream.
Melt the butter in a pan, and when hot, turn into it the egg
mixture. Stir it as it thickens. When almost done, sprinkle
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EGGS AROUND-THE- WORLD COOK BOOK
in a half-cup of grated cheese. Stir for a moment longer,
and then turn it into a hot dish, and serve.
TOMATO-AND-EGG-TOAST
Tomatoes, fresh, 2 (or, 4 tablespoons of pulp),
Finely chopped ham, 1 tablespoon,
Butter, 1 tablespoon,
Eggs, well beaten, 2,
Chopped onion,
Buttered toast.
If fresh tomatoes, put them in boiling water, then peel and
chop them. Melt the butter in a small pan, add the tomatoes,
ham, and some chopped onion. Cover, and cook gently for
10 minutes, or till the tomatoes are quite soft. Make but-
tered toast. When the contents of the pan are cooked enough,
add the eggs, stir till thick, and serve hot, on the toast.
SWISS EGG TOAST
Grated cheese, 3 tablespoons,
Chopped parsley, 1 dessert-spoon,
Melted butter, 1 tablespoon,
Eggs, 3,
Salt, pepper, toast.
Melt the butter on a plate or platter, and spread over it
one-half of the cheese. Break 3 eggs on the platter, taking
care not to break the yolks. Sprinkle with a little fine salt
and pepper, and the rest of the cheese, and some chopped
parsley, all mixed together.
Set the platter in the oven and bake until set. Cut out
each egg with a cutter, and serve on rounds of toast.
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AROUND-THE-WORLD COOK BOOK EGGS
CREAMED EGGS
Take hard-boiled eggs, cut a slice from the base of each, so
that it will stand. Then cover the eggs with a cream sauce,
and garnish with sprigs of parsley and with olives.
This may be served individually for luncheon.
STUFFED EGGS
Eggs, 12,
Mayonnaise, 2 tablespoons,
Chopped ham, or Bologna, 3 tablespoons,
Worcestershire, 1 tablespoon.
Boil the eggs hard and peel them. Cut in halves, and take
out the yolks, and with a fork put in mayonnaise, chopped
parsley, meat, and seasoning and return them to the whites
and put the whites together, securing them with an orange-
wood toothpick. Then they are ready for serving.
EGGS IN MOLDS
Eggs,
Chopped ham, tongue,
Cream- or tomato-sauce, parsley.
Butter small molds, or little cups, sprinkle the sides with
finely chopped ham, tongue, or parsley. Break 1 egg at a
time into a saucer, and slide it into the mold.
Stand the molds or cups in a pan filled with boiling water,
and cover and place in a hot oven until the eggs are set.
Loosen the edges and turn out carefully. Pour over them
a cream- or a tomato-sauce, and serve at once.
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EGGS AROUND-THE- WORLD COOK BOOK
MEXICAN EGGS
Eggs,
Green peppers,
Hot butter,
Ham,
Toast.
Take 3 sweet green peppers, split them lengthwise, and re-
move the core and seeds. Fry them 2 minutes in hot butter.
Fry very thin slices of ham and place each piece on a slice
of toast. Then on each slice of ham put a poached egg, on
top of both.
VENETIAN EGGS
Eggs, 4,
Strained tomatoes, 1 cup,
Grated cheese, 1 cup,
Butter, 1 tablespoon.
Put the butter and tomatoes into a double boiler, and when
hot add the cheese and seasoning (salt and pepper).
When this is dissolved put in the beaten eggs, and cook
until it thickens, and then serve on toast.
JAPANESE EGGS
Eggs, 6,
Boiled rice, 1 cup,
Milk, 1 cup.
Butter, 1 tablespoon,
Flour, 1 tablespoon.
Boil the eggs hard; cut them in half and press them into
the bed of rice. Over this pour a cream made from the milk,
flour, butter, and seasoning of salt and pepper.
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AROUND-THE-WORLD COOK BOOK EGGS
HUEVOS
SPANISH EGGS
Eggs, 6,
Onions, 2,
Tomatoes, 3,
Green chilli peppers, 2,
Chopped parsley, 1 salt-spoon,
Melted butter, 1 tablespoon.
Chop together the onions, tomatoes, and chilli peppers; add
a salt-spoon of chopped parsley, and put all into a frying-pan
with a tablespoon of melted butter, and cook for 5 minutes.
Fry the eggs on both sides, and then pour the sauce over
the eggs, and serve hot.
FRIED SAVORY EGGS
Eggs, 7,
Bread-crumbs,
Ham, chopped fine,
Parsley, minced,
Pepper,
Tomato-sauce.
Six of the eggs should be previously hard-boiled. Shell
them and beat up the seventh egg, and dip the shelled eggs
in it. Then roll the eggs in a mixture made of fine bread-
crumbs, chopped ham, minced parsley, seasoned with pepper
and salt if desired.
Fry them in boiling fat to a good brown, and place on a hot
dish and serve with a hot tomato-sauce poured round them.
EGGS WITH SPAGHETTI
Spaghetti, boiled and chopped fine, 1 cup,
Butter, 1 large tablespoon,
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EGGS AROUND-THE-WORLD COOK BOOK
Fresh mushrooms, 1 cup,
Milk, 1 cup,
Eggs, well beaten, 6,
Salt, 1 teaspoon,
Chopped parsley, 1 teaspoon,
Pepper, and toast-points.
Melt the butter in a saucepan, add the mushrooms and cook
first for 5 minutes. Pour in the milk and spaghetti and heat
slowly. When beginning to simmer, add the eggs, salt, and
a dash of pepper.
Stir till the eggs have thickened, then add the parsley, and
turn into a hot dish and garnish with toast-points.
EGG TIMBALES
Eggs, 4,
Milk, 21/2 cups,
Salt, % teaspoon,
Pepper, butter, chopped parsley.
Break the eggs into a bowl and beat them enough to mix
them thoroughly. Add the milk, salt, a dash of pepper, and
strain.
Butter small molds and sprinkle the sides with chopped
parsley and fill the molds with the liquid. Stand the molds in
a pan of warm water, and place them in a moderate &ven until
set in the center, like a baked custard.
142
SAUCES
Much of the former superiority of French cookery over
that of other nationalities was due to their ingenious methods
of preparing appetizing sauces for their various dishes.
Some of these sauces are quite simple, and readily made,
while others are more elaborate, and require more time in
their preparation.
Most sauces are made by cooking together equal quantities
of butter and flour for the body of the sauce, and then add-
ing a seasoning and a liquid, cooking these together also
with the thickening, or body, until well corporated.
White sauces are the simplest, and most frequently used;
and derive their name from the fact that the flour in the
thickening is not allowed to color. Milk is always used in
white sauces, while in brown sauces, stock or gravy is used,
which also tends to make the sauce a darker color.
For white sauces the ingredients are, butter, flour and
milk, in the proportion of 1 tablespoon each of flour and
butter to half a pint of milk.
To make a white sauce, first put the milk in a stewpan,
and let it heat to the scalding point. In another pan put
the flour and butter, and let them melt, stirring occasionally
until the flour and butter are well mixed together. Bring
it to a bubble, and then add the hot milk gradually, and
stir all together, until the whole is smoothly thickened. Then
season and set aside and allow it to simmer for a few minutes.
Brown sauces are made by cooking the butter and flour
together, constantly stirring all the while to prevent burning,
but until the flour is well browned. As browned flour does
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SAUCES AROUND-THE-WORLD COOK BOOK
not have the thickening effect that unbrowned flour has, it is
necessary to use a heaping tablespoon of flour to a tablespoon
of butter and half a pint of the gravy or stock used as a
liquid.
"Piquante" sauces are those which contain vinegar in some
form. For example, a tablespoon of vinegar added to finely
chopped pickles makes a "poivrade" sauce, and this, or finely
chopped pickles with mustard are good sauces to serve with
pork chops or with mutton cutlets.
Various other sauces, most of which start with either a
white or a brown sauce, derive their names from the manner
in which they are prepared, or the ingredients which they
contain.
When milk cannot be had for a white sauce, water may be
used instead, in which case the sauce becomes known as a
drawn-butter sauce. Using cream instead of milk, makes a
cream sauce; while a bechamel sauce is composed of equal
parts of cream, and either chicken stock, or veal stock.
Breaking the yolks of eggs into a white sauce makes it a
"polette"; while a good sauce for fish is made by adding to
a white sauce, either a few chopped oysters, or hard-boiled
eggs, or capers, or chopped parsley. Capers added to white
sauce makes a good sauce for boiled mutton. Chopped mush-
rooms added to white or brown sauce, makes a mushroom
sauce. An olive sauce is made by adding chopped olives to
a brown sauce; etc., etc.
In making sauces do not simply stir the flour and butter
into an already hot liquid, but first combine the flour and
butter together, and then add the hot liquid, gradually to
the mixture. This prevents the sauce from being lumpy.
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AROUND-THE-WORLD COOK BOOK SAUCES
The following will be of use in determining the sauces to be
served with various meats:
Apple sauce Serve with roast pork, pork chops, roast duck, or
roast goose.
Bechamel sauce Serve with cutlets, or with small broiled
meats.
Black currant jelly Serve with venison.
Bread sauce Serve with roast chicken, or with game.
Caper sauce Serve with boiled mutton, or with boiled fish.
Cranberry jelly Serve with roast turkey.
Cream, or White sauce Serve with fried chicken, croquettes,
cauliflower, stewed carrots, and various vegetables.
Grape jelly Serve with venison, or with roast meats.
Hollandaise sauce Serve with boiled, or broiled fish.
Horseradish sauce Serve with boiled ham, roast beef, roast
veal, roast pork, grilled steak, fillet of beef.
Lemon butter Serve with fried fish, or with broiled meats.
Maitre d'hotel sauce Serve with broiled steak, chops, cutlets,
or baked fish.
Mint sauce Serve with roast lamb.
Mushroom sauce Serve with broiled steak, fillet of beef.
Mustard sauce Serve with roast beef, corned beef, roast ham,
6r boiled ham.
Parsley sauce Serve with boiled, broiled or baked fish.
Red currant jelly Serve with roast mutton, stewed rabbit, or
with game.
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SAUCES AKOUND-THE-WORLD COOK BOOK
Tartare sauce Serve with cold boiled tongue, fried smelt, cod,
or halibut.
Tomato butter Serve with broiled meats.
Tomato sauce Serve with chops, croquettes, cutlets, or with
fried oysters.
Vinaigrette sauce Serve with fish or with calf's head.
, WHITE SAUCE
Butter, 1 tablespoon,
Flour, 1 tablespoon,
Hot milk, % pint,
Onion juice, or lemon juice, 1 teaspoon.
Cream the butter and flour together, and put into them the
hot milk. Let it boil for 10 minutes, and then take it off the
fire, and stir in the seasoning. It should be strained before
serving.
BROWN SAUCE, NO. 1
Butter, 2 tablespoons,
Flour, 1 tablespoon,
Onion, 1, small,
Turnip, i/ 2 ,
Carrot, %,
Stock, 1 pint,
Salt and pepper.
Cut the vegetables into thin slices, and with the butter, put
into a stewpan to cook until brown, taking care not to burn.
Shake in the flour, and add the stock. Stir them all to-
gether until the sauce boils, then simmer slowly for half an
hour.
Strain after seasoning with salt and pepper.
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BROWN SAUCE, NO. 2
Soup stock, or gravy, y 2 pint,
Butter, 1 tablespoon,
Flour, 1 large tablespoon,
Seasoning.
Heat half a pint of good soup stock or gravy, and when
neither of these are on hand use water, though the result is
naturally not quite so good. In another saucepan melt and 1
slowly brown 1 tablespoon of butter or clarified fat. Add
to this, 1 slightly heaping tablespoon of flour and stir until
browned.
Gradually add the hot liquid, stirring continuously until
it is smoothly thickened. Season according to left-overs
which are to be used ; salt, pepper, onion-juice, herbs, spices,
etc., can all be used for the seasoning.
BROWN BUTTER SAUCE
Butter, 2 tablespoons,
Flour, 2 tablespoons,
Boiling water, l 1 /^ cups,
Vinegar, or lemon- juice,
Salt and pepper.
Place the butter and flour in a saucepan and heat them un-
til the mixture becomes a rich brown color, taking care, how-
ever, that it does not burn. Add a little vinegar, or lemon-
juice, and pour over the fish or joint with which it is to be
served.
PARSLEY SAUCE
GERMAN
Parsley, 1 small bunch,
Anchovies, 8,
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SAUCES AROUND-THE-WORLD COOK BOOK
Onion, 1, small,
Mixed mustard, 2 teaspoons,
Salad oil, 6 teaspoons,
Vinegar, 3 teaspoons,
Salt. and pepper.
Chop finely together, the parsley, anchovies, and onion.
To this add the mustard, vinegar, oil, pepper, and salt.
This is an excellent sauce to serve with fish.
MUSTARD SAUCE
Mustard, 1% tablespoons,
Flour, 1 tablespoon,
Vinegar, 2 tablespoons,
Cold water, 3 tablespoons,
Boiling water, % pint,
Butter, 1 tablespoon.
Mix together the mustard, flour, butter, and cold water
until it makes a smooth paste. Then add the hot water and
boil for 5 minutes. Remove it from the fire and when nearly
cold, add the viengar.
CUCUMBER SAUCE, NO. 1
Cucumber, 1 small,
Butter, 1 tablespoon,
Salt, pepper.
To be later added,
Butter, % cup,
Flour, 1 tablespoon,
Milk, % cup,
Cold water, 1 teaspoon,
Salt, a pinch.
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AROUND-THF-WORLD COOK BOOK SAUCES
Remove the peel from a small cucumber, cut it into mod-
erately thin slices and then into small squares. Melt 1 table-
spoon of butter in a small saucepan, put in the cut cucumber,
and pour in sufficient water to cover.
Season with salt and pepper. Place a buttered paper over
the top, and allow it to simmer until it is tender. Prepare
some drawn butter by melting half a cup of butter over a
slow fire. Then sprinkle in a tablespoon of flour and add
a half a cup of scalded milk, and a pinch of salt.
Boil for a few minutes, stirring well and adding 1 tea-
spoon of cold water. Stir this well into the cucumbers, and
serve as a sauce for fish.
CUCUMBER SAUCE, NO. 2
Cucumber, 1,
Eggs, 2,
Vinegar, 1 dessert-spoon,
Salt, pepper, olive-oil.
Put the yolks of 2 raw eggs into a basin and mix together.
Add seasoning of salt, pepper, and a few drops of oil, and
whisk them together thoroughly. Add more oil, drop by
drop, whisking all the time, and blend the oil with the eggs,
in the same way, till the mixture is about the consistency of
mayonnaise. As soon as this result is obtained, pour in the
vinegar, slowly, and a dessert-spoon of cucumber vinegar, if
at hand. Add a few more drops of vinegar if necessary.
Lastly, stir in 2 tablespoons of cooked cucumber, cut into
small dice-shaped pieces, and place the sauce on ice until
it is required.
VINAIGRETTE SAUCE
Salt, % teaspoon,
Paprika, % teaspoon,
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SAUCES AROUND-THE- WORLD COOK BOOK
White pepper, a dash,
Tarragon, or plain vinegar, 3 tablespoons,
Oil, 6 tablespoons,
Gherkins, 1 tablespoon,
Parsley, 1 teaspoon,
Chopped onion, or chives, 1 teaspoon.
Mix all thoroughly together. A tablespoon of minced green
peppers is an addition which improves it.
HOLLANDAISE SAUCE, NO. 1
Butter, y 2 cup,
Eggs, 4 yolks,
Lemon juice, 1 tablespoon,
Boiling water, 1 cup,
Salt, cayenne, nutmeg.
Put the butter into a double boiler and cream it with the
egg-yolks, adding them one by one. Stir in the lemon-juice,
and add a pinch of salt, a dash of cayenne, and a little grated
nutmeg. Stir it until it is thick, then add the boiling water
gradually, and continue to stir until the mixture is creamy,
then serve.
HOLLANDAISE SAUCE, NO. 2
Butter, 1 tablespoon,
Flour, 1 tablespoon,
Brown sugar, 1 tablespoon,
Stock, !/2 P^t,
Lemon-juice, 1 teaspoon,
Egg, 1 yolk, well beaten,
Salt, pepper.
Heat all the ingredients together. Boil for 5 minutes, and
take from the fire. Last of all add the beaten yolk of 1 egg.
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AROUND-THE-WORLD COOK BOOK SAUCES
SAUCE TART ARE, NO. 1
FRENCH
Mayonnaise, 1 pint,
Onion-juice, 1 teaspoon,
Capers, finely chopped, 1 tablespoon,
Olives, chopped, 1 tablespoon,
Cucumber pickle, chopped, 1 tablespoon,
Parsley, chopped, 1 tablespoon.
Stir the other ingredients into the mayonnaise. This is a
suitable sauce to serve with fish, or where a cold sauce is
desired.
SAUCE TARTARE, NO. 2
Mayonnaise, % pint,
Onion-juice, 1 tablespoon,
Capers, 1 tablespoon,
Chopped olives, 1 tablespoon.
Mix well, and serve with fish, crabs, cold meats, etc.
MAITRE D'HOTEL SAUCE, NO. 1
Butter, 4 tablespoons,
Lemon-juice, 2 tablespoons,
Chopped parsley, 1 tablespoon,
Salt, pepper, cayenne.
Cream the butter, and mix thoroughly.
MA!TRE D'HOTEL SAUCE, NO. 2
Butter, 1 tablespoon,
Flour, 1 tablespoon,
Chopped parsley, 1 teaspoon,
Onion-juice, 1 teaspoon,
Stock, 1/2 pint.
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SAUCES AROUND-THE- WORLD COOK BOOK
Put the butter and flour in a pan and melt. Add the stock,
the parsley, and onion-juice, and boil for 5 minutes.
This is suitable to serve with almost any roast meat, or
with baked fish.
MINT SAUCE
Chopped mint, 4 tablespoons,
Sugar, 2 tablespoons,
Vinegar, % CU P
Salt, y 2 teaspoon,
Cold water, y% cup.
Mix all together, and serve cold.
PEPPER SAUCE
Onions, 2, small,
Tomatoes, 2,
Green peppers, 2.
Chop the vegetables all together, put them in a stewpan
with water to cover. Boil until perfectly soft, and add salt.
Serve cold with meat.
BECHAMEL SAUCE
Hot butter, 2 tablespoons,
Flour, or arrowroot, 2 tablespoons,
Salt, 1 teaspoon,
Nutmeg, a dash,
Cayenne, a dash,
Hot stock, 1 cup,
Hot cream, % cup,
Egg, 1 yolk.
Lemon-juice, 1 tablespoon.
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AROUND-THE-WORLD COOK BOOK SAUCES
Cook the butter and flour together until smooth, and then
add the seasoning. Then gradually add the hot stock and
the cream. When boiling add the egg and the lemon-juice.
This is a good sauce for meats, poultry, and vegetables.
ESPAGNOL SAUCE
Hot butter, 2 tablespoons,
Ham, chopped, 1 tablespoon,
Onions, chopped, 1 tablespoon,
Celery, chopped, 1 tablespoon,
Parsley, chopped, 1 tablespoon,
Flour, 3 tablespoons,
Salt, % teaspoon,
Paprika, % teaspoon,
Stock, 2 cups,
Cloves, 2,
Mace, bay leaf.
Chop the ham and vegetables fine, and cook them with the
butter, flour, salt, and paprika, until brown. Then add the
stock, 1 bay leaf, 1 blade of mace and 2 cloves, and let sim-
mer gently for 2 hours.
Strain and serve.
BORDELAISE SAUCE
Espagnole sauce,
Red Bordeaux wine,
Sweet herbs,
Beef-marrow.
Prepare an espagnole sauce as given above, and when this
is heated add some minced sweet herbs, and a half of a cup
of red Bordeaux wine.
Scald a beef bone, and remove the marrow and cut it into
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SAUCES AROUND-THE-WORLD COOK BOOK
small cubes and add them to the sauce when it is well
heated.
Serve very hot, because the marrow chills easily.
BREAD SAUCE
Milk, 2 cups,
Bread-crumbs, y 2 cup,
Butter, 2 tablespoons,
Onion, i/ 2 ,
Cloves, 2,
Parsley, 1 sprig,
Mace, 1 blade,
Salt, y 2 teaspoon,
Paprika, y 2 teaspoon.
Simmer all the ingredients together except the butter and
the bread-crumbs. Strain, return to the fire, add the butter
and crumbs, and simmer for y 2 hour.
HORSERADISH SAUCE
Horseradish, 4 tablespoons,
Bread-crumbs, 4 tablespoons,
Powdered sugar, 1 teaspoon,
Vinegar, 2 tablespoons,
Salt, y 2 teaspoon,
Made mustard, % teaspoon,
Hot cream, or white sauce, % cup.
Mix all except the cream, or the white sauce, thoroughly,
and put in a double boiler. Then add the cream, or the white
sauce, and let it all heat together.
TOMATO SAUCE
Tomatoes, 6, ripe, peeled,
Green peppers, 2,
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AROUND-THE-WORLD COOK BOOK SAUCES
Onions, 4,
Vinegar, 2 cups,
Salt, 1 tablespoon.
Chop the tomatoes, peppers, and onions, and place them,
with the vinegar and salt on the fire.
Boil until perfectly soft. This should take about 3 hours.
Then press through a colander.
CHESTNUT SAUCE FOR FOWLS
Chestnuts, 2 cups,
Chicken stock, 1 cup,
Mushrooms, 1 tablespoon,
Tomato catsup, 1 tablespoon,
Butter, 2 tablespoons,
Flour, 2 tablespoons.
Shell, blanch, boil, and put through a vegetable press, the
two cups of chestnuts. Add to them the chicken stock, mush-
rooms, and tomato catsup, and set to one side.
Cook together in the frying-pan, the butter and flour. If
there is good sweet fat from fowls this may be used in place of
the butter.
When the fat and the flour bubbles, add the puree of chest-
nuts already prepared. Season to taste with salt and pepper,
and serve very hot, in a sauce-boat.
TOMATO BUTTEE
Tomatoes,
Cooking apples,
Brown sugar,
Cinnamon.
Peel and cook tomatoes. When cool, put them through a
sieve, and cook again until it begins to thicken ; then add one-
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SAUCES AROUND-THE-WORLD COOK BOOK
third as many cooking apples as you have taken tomatoes.
The apples should be finely cut before being placed in the
tomato-pulp. Sweeten to taste with brown sugar and season
with cinnamon. Cook thoroughly, and put into cans.
LEMON BTJTTEK
Butter, 1 tablespoon,
Salt, y 2 teaspoon,
Lemon-juice, % tablespoon,
Minced parsley, y 2 tablespoon,
Pepper, % salt-spoon.
Mix well, and spread on hot broiled steak or chops. This
may also be used with hot fried or broiled fish.
CITRON SAUCE
GERMAN
Eggs, 4,
Sugar, y 2 cup,
Lemon, 1 (using juice and rind),
White wine, sherry or rum, y 2 wine-glass.
To the yolks of the eggs add the sugar, wine, and lemon,
using both the juice and the rind of the lemon. Place on the
fire, and stir briskly with a wooden spoon until it comes to a
boil. Then remove from the fire, and when cool mix this with
the well-beaten whites of the eggs. This is to be served with
cornstarch, rice, or any cold pudding.
CLABET SAUCE
GERMAN
Claret, 1 cup,
Water, 1 cup,
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AROUND-THE-WORLD COOK BOOK SAUCES
Cinnamon, 1 stick,
Sugar, 4 tablespoons.
Put all of the above ingredients on the fire, and let it get
hot, but not boil.
This sauce is for puddings and may be served either hot or
cold.
157
SALADS
Salads are economical dishes, and in many cases furnish
opportunity to utilize remnants, or " left-overs " of cold
cooked meats, fish and vegetables, where these have flavors
which will harmonize.
The different foods should be kept apart until about to
make the salad. All raw greens, such as lettuce, cabbage,
etc., should be well washed in clear cold water to make them
crisp, then dried on a cloth. Remove all bone, gristle and fat
from the meats, and flake cold fish into fine bits. Vegetables
should not be chopped fine, but diced with a sharp knife.
All green vegetables, and some other vegetables, are much
improved if they are marinated, or sprinkled with French
dressing and allowed to remain an hour before preparing the
salad.
Vegetable salads may be made of lettuce, cauliflower, green
string beans, celery, cold boiled potatoes, cucumbers, tomatoes,
cabbage, etc. Nuts may be also used with almost any vege-
table or fruit combination.
Lettuce, celery, cabbage, etc., should be placed in cold
water to make crisp. Asparagus should be boiled, then
cooled, cut into small lengths, and the tougher parts of the
stalks removed, then served with mayonnaise or with French
dressing.
Cold boiled potatoes cut in dice, may be used, flavored
with onion or with parsley, and served with either a French
dressing or with mayonnaise. Potatoes may also be combined
with other vegetables such as beets, beans, peas, carrots, and
green peppers. Vegetable salads are particularly appro-
priate to serve at luncheon with cold meats.
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AROUND-THE-WORLD COOK BOOK SALADS
Cold boiled cauliflower, the flowers picked apart, and the
tender parts of the stems cut in small pieces, mixed with
olives or tomatoes, may be served with mayonnaise or with
French dressing.
Cabbage, white, raw and tender, cut in fine strips, and
mixed with celery, or with strips of green pepper, is served
with either French dressing or with mayonnaise.
Cooked green beans, cut in 2-inch lengths, flavored with
finely chopped onion, and put on lettuce leaves, may be
served with French dressing.
Young dandelion, mixed with either lettuce leaves or with
watercress, may be served with a French dressing.
Tomatoes, raw, should have the skins removed, then either
sliced, or served whole. If sliced, add onion and green pep-
pers and serve with a French or a mayonnaise dressing; but
if served whole, the tomatoes should have a filling of celery,
nuts, vegetables or fish, and should always have a mayonnaise
dressing.
CHEESE BALLS
Grated cheese, 1 cup,
Whites of eggs, 2,
Worcestershire, y 2 teaspoon,
Salt, bread-crumbs.
Beat the eggs well, mix all the ingredients together, and
mold into balls. Roll them in fine bread-crumbs, and fry in
deep fat.
CHEESE STRAWS
Flour, 1 cup,
Melted butter, 1 tablespoon,
Baking-powder, 1 teaspoon.
Grated cheese, y 2 cup,
Salt, cayenne, milk.
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SALADS AROUND-THE-WORLD COOK BOOK
Sift the flour and baking-powder together, add a dash of
salt, rub in the butter and roll out thin, using enough milk to
make it roll. Sprinkle thickly with the cheese, a dash of
cayenne, and cut in strips, and bake in the oven till brown.
SALAD DRESSINGS
Dressings for salads are both cooked and raw. The
simplest uncooked dressing is called a French dressing. An-
other well-known dressing is called a mayonnaise.
A cooked dressing may be made with cream, eggs, or but-
ter, for those who do not care for the taste of oil.
FRENCH DRESSING, NO, 1
Oil, 4 tablespoons,
Vinegar, 1 tablespoon,
Salt, 1/2 teaspoon,
Pepper, % teaspoon.
Put the salt, pepper, and oil in a bowl, and mix well by
stirring ; add slowly the vinegar, and stir vigorously, and con-
tinue to stir it until the mixture looks slightly grayish, which
is the sign that the vinegar and oil are blended.
This dressing should be used at once, for the ingredients
will soon separate.
FRENCH DRESSING, NO. 2
Oil, 6 tablespoons,
Vinegar, 3 tablespoons,
Worcestershire, 1 teaspoon,
Salt, !/2 teaspoon,
Pepper, % teaspoon.
Mix the oil, salt, and pepper together, add the vinegar
slowly and when well blended together, last add the Worcester-
shire, and stir it well in.
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AROUND-THE-WORLD COOK BOOK SALADS
It may be well to state here that a bit of ice put into the
oil and vinegar for a French dressing results in its being
surprisingly thickened and remaining the consistency of
cream for some time.
MAYONNAISE DRESSING, NO. 1
Eggs, 2 yolks,
Olive oil, 1 pint,
Vinegar, 4 tablespoons,
Made mustard, 1 teaspoon,
Salt, % teaspoon,
Cayenne, a dash.
Beat the yolks and put them in a bowl with the mustard
and the dash of cayenne. Mix well together; and add,
slowly, drop by drop, the oil. When the mixture is well
beaten then add the vinegar, the salt being last put in.
Much of the success depends on the ingredients being cold;
and a silver fork is best to do the beating.
MAYONNAISE DRESSING, NO. 2
Olive oil, iy 2 cups,
Vinegar, i/ 2 cup,
Made mustard, 1 teaspoon,
Egg, 1 (yolk),
Salt, 1 teaspoon.
Place the yolk of the egg in a bowl and to it add the
mustard. Mix well together, then add the oil, drop by drop,
stirring constantly. When thick add slowly the vinegar, and
lastly the salt.
If the dressing is to be kept for any length of time omit the
salt until just before putting over the salad.
The yolk of a hard-boiled egg may be used instead of the
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SALADS AROUND-THE-WORLD COOK BOOK
raw egg. Also lemon-juice may be used in place of vinegar.
To obtain the best results the bowl and the ingredients
should be cold. When the oil is added to the egg and mus-
tard, should it curdle, then take another yolk, and to it add
the mixture and beat until smooth.
MAYONNAISE WITHOUT OIL
Butter, 1 tablespoon,
Vinegar, 3 tablespoons,
Eggs, 2,
Dry mustard, % teaspoon,
Salt and pepper.
Put all the ingredients in a granite saucepan, salt and pep-
per to taste, place the saucepan over a kettle of boiling water,
and stir till it begins to thicken, but not boil. Then when
cool put it in the ice-box, and when needed pour it over the
salad.
GREEN MAYONNAISE
Green mayonnaise is prepared in the following manner:
First make a mayonnaise in the usual way, then at the last,
add 2 or 3 tablespoons of finely chopped parsley, which has
been cut to almost a powder.
BOILED DRESSING, NO. 1
Eggs, 3,
Vinegar, % cup,
Butter, 3 teaspoons,
Salt, y 2 teaspoon,
"Warm water, 1/2 cup,
Cayenne, a dash.
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Beat together the eggs, warm water, and vinegar, and stir
over the fire in a double boiler until it begins to thicken
cook slowly or the mixture will curdle.
Take from the fire, add the butter, and stew again till
blended, then put in the salt and cayenne. This will keep
for some time, and is improved by adding a little whipped
cream, later, when just about to be used.
BOILED DRESSING, NO. 2
Eggs, 2,
Vinegar, % cup,
Butter, 1 tablespoon,
Milk, 1/2 pint,
Salt, y 2 teaspoon,
Made mustard, 1 teaspoon.
Melt the butter, add the eggs well beaten, then add the
milk and the vinegar. Pour into a double boiler, and place
over the fire and let it boil slowly, constantly stirring until
it thickens to the consistency of a custard. Take it from
the fire, as soon as possible after this, for it is apt to curdle.
This may be kept in a cool place for a fortnight.
CREAM DRESSING
Sour cream, 1 cup,
Vinegar, 2 tablespoons,
Salt, y 2 teaspoon,
Cayenne, a dash.
Beat the cream until it thickens, then add the vinegar, salt,
and pepper. Lemon-juice may be used instead of the
vinegar.
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SALADS AROUND-THE-WORLD COOK BOOK
JAPANESE SALAD DRESSING
Eggs (yolks only), 2,
Lemon-juice, 1 teaspoon,
Salt, a pinch,
Oil, and paprika,
Whipped cream.
Beat together the egg and oil, seasoning with salt and
paprika to taste, till thick, and thinning with the whipped
cream and lemon-juice.
MEAT SALADS
CHICKEN SALAD
Cold chicken, 1 quart,
Celery, 1 pint,
Lettuce leaves,
Mayonnaise.
Cut the chicken in i/^-meh dice, and to each quart of the
cut meat allow a pint of celery cut in i/^-ineh pieces. Mix
in a howl with mayonnaise, and garnish with lettuce leaves
and celery tips. Cover the top with mayonnaise. This re-
ceipt may also be adapted for cold veal or cold pork.
Cucumbers may also be used to garnish.
LAMB SALAD
Take equal parts of cold chopped lamb and celery, cov-
ered with mayonnaise and garnished with mint- jelly and
capers.
SWEETBREAD SALAD
Take equal parts of sweetbread and cucumber (cut in dice),
arrange on individual plates on leaves of lettuce, and cover
with mayonnaise and garnish with asparagus tips.
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DUCK AND ORANGE SALAD
Cut cold roast duck in dice, arrange on lettuce leaves, with
thin slices of orange. Use French dressing.
TONGUE SALAD
Tongue, cold boiled, 1 pound,
Chopped olives, 1 dozen,
Lettuce, 1 head,
Cold string heans, sliced, 1 cup,
Tomato, chopped, 1,
Mayonnaise, 1 small cup.
Cut the tongue in dice, chop the olives fine, shred the let-
tuce leaves, slice the string heans, and chop the tomato, then
mix the ingredients lightly together, and blend all together
with 1 small cup of mayonnaise.
FISH SALAD
SPANISH
Cut celery, 1 quart,
Flaked fish, boiled, 1 pint,
Tomato, cut small, 1,
Chopped onion, 1 tablespoon,
Chopped green pepper, 1 tablespoon.
Mix with mayonnaise, and serve on lettuce leaves.
OYSTER SAL AT*
Oysters,
Vinegar,
Cloves and allspice,
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SALADS AROUND-THE-WORLD COOK BOOK
Salt and pepper,
Lettuce leaves and cut celery.
The oysters should be cooked in their own liquid, till they
ruffle. Take them from the fire, and lay them in vinegar, in
which has been mixed, salt, cloves (whole), and allspice.
When cold, put them on lettuce leaves (four oysters to
each), and allowing 2 tablespoons of cut celery to each 4
oysters.
Cover the whole with mayonnaise.
SHAD-ROE SALAD
Shad-roe, 1,
Onion, cut fine, 1,
Salt and bay leaves,
Cucumber,
Mayonnaise.
Boil the roe for 20 minutes, wrapped in a cloth, and in
the water put 1 onion, chopped fine, 6 bay leaves, and a table-
spoon of salt.
Serve on a platter, with a border of cucumber, and with
mayonnaise sauce.
LOBSTER SALAD WITH CREAM DRESSING
Lobster, 1 large, or 2 small,
Salad oil, 1 cup,
Cream, % cup (whipped very light),
Lemon (juice only), 1,
Eggs (yolks only), 2,
Vinegar, 4 tablespoons,
Powdered sugar, 1 tablespoon,
Mustard (wet with vinegar), 1 teaspoon,
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AROUND-THE-WORLD COOK BOOK SALADS
Salt, 1 teaspoon,
Lettuce leaves.
Beat the eggs till light, adding to them while beating, the
sugar, salt, mustard, and pepper, and then very gradually,
the oil. When the mixture is quite thick, whip in the lemon-
juice, and beat about 5 minutes more before putting in the
vinegar.
Just before the salad goes to the table, add half of the
whipped cream to this dressing, and stir in well the cut lob-
ster-meat.
Line the salad bowl with lettuce leaves, and put in the
seasoned meat, and cover all with the remainder of the
whipped cream.
HERRING SALAD, NO. 1
GERMAN
Cold tongue, or ham, */> pound,
Cold veal, or beef, l / 2 pound,
Herrings (small), 3,
Green apples (chopped), l / 2 cup,
Cold boiled potatoes, 3,
Onion, 1,
French dressing.
For the garnishing
Red beets (chopped), 2,
Hard-boiled eggs (yolks and whites cut
separately), 3,
Parsley, chopped, 3 tablespoons,
Cucumber pickles, cut fine, % cup,
Olives, 12,
Lettuce leaves.
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SALADS AROUND-THE-WORLD COOK BOOK
Soak the herrings overnight, and when about to make the
salad, pick the fish in small flakes, removing all bones. Also
chop the meats coarsely and the onion, potatoes, and apples,
and place all in a salad-bowl and mix well. Moisten plenti-
fully with French dressing, and garnish as follows:
In the center of the bowl of salad place an olive ; and from
that, trace radiating lines, forming as many sectors as you
have colors for garnishing; then cover these sectors over with
the garnishing materials; one sector covered with red beets,
the next with chopped yolks, the next with chopped whites
of egg, the next with chopped parsley, etc.
Place 1 or 2 of the whole olives in each sector; put let-
tuce leaves about the edge of the bowl, and it is ready for
serving.
HERRING SALAD, NO. 2
GERMAN
Boiled beets, 2 quarts,
Milker herring, 8,
Large boiled potatoes, 8,
Boiled or roasted veal, 3 pounds,
Salad oil, 3 tablespoons,
Vinegar, 5 tablespoons,
Pepper.
A few days before making the salad, boil 2 quarts of beets,
and when soft, slice them and put them into vinegar seasoned
plentifully with sugar.
The potatoes should be boiled with their skins on, and with-
out scraping; if they are scraped before boiling their flavor
is lost.
Wash the herring thoroughly in cold water, and remove the
milker and bones. Then cut the herring, beets, veal, and
potatoes in %-inch cubes.
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AROUND-THE-WORLD COOK BOOK SALADS
Dressing
Cut the milker in pieces and strain through a sieve, thereby
dispensing with the skin. Then add the 3 tablespoons of
fine salad-oil, the 5 tablespoons of vinegar, and a pinch of
pepper.
If you find as you proceed that the salad after finishing
will be too dry, add some of the vinegar of the beets, and
some white wine, which will greatly improve the flavor.
Season according to taste.
TOMATO AND CRAB SALAD
Tomatoes, 6,
Boiled crabs, 6,
Mayonnaise,
Lettuce,
Seasoning.
Skin the tomatoes carefully and remove the centers. Fill
the hollowed tomatoes with the chopped and seasoned meat
of the crabs.
Set the stuffed tomatoes on the ice for several hours. Lay
them on crisp lettuce leaves for serving and pour a spoonful
of mayonnaise dressing upon each tomato.
In the same manner tomatoes may be filled with shrimps,
chopped celery, cucumbers, potatoes, etc., covered with
mayonnaise, and served on lettuce leaves.
SALMON ASPIC
Cooked salmon,
Aspic jelly,
Mayonnaise,
Mixed vegetables (chopped).
Line a china mold with the aspic jelly, and when the jelly
is firm, cover it with flakes of the salmon, dipping each flake
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SALADS AROUND-THE-WORLD COOK BOOK
separately into cold liquid aspic, to make it adhere. Have
ready cooked mixed vegetables, cut these in small pieces, and
dress them with mayonnaise.
Fill up the mold with these pieces, and cover over the cut
vegetables with more aspic jelly.
VEGETABLE SALADS
Vegetable salads are delicious when one needs something
piquante, to encourage the appetite. These salads may be
made of tomato, celery, green peas, dandelion, cauliflower,
potato, cucumber, asparagus, and cabbage, besides the ever
popular lettuce.
Cold potatoes cut in dice, and laid on a bed of lettuce may
be covered with cream dressing.
Dandelion salad is made of the young leaves of the plant
thoroughly washed, soaked in cold water for an hour, shaken
dry, and saturated with French dressing.
Lettuce should be put in cold water to make it crisp, and
shaken dry in a napkin, before being dressed.
Green beans are cooked, cut in 2-inch pieces, laid on a bed
of lettuce, and covered with French dressing and chopped
onion.
Asparagus is boiled, the tough part removed, the remainder
cut in short lengths, and covered with mayonnaise.
Cauliflower is separated into sprigs, the tender part of the
stalk cut fine, and covered with mayonnaise. It must not be
boiled too long, or it becomes dark.
Cabbage is eaten raw, shredded fine, soaked in French
dressing, and covered with boiled dressing.
Cucumbers are thinly sliced, soaked in ice-water, and then
in French dressing.
Tomatoes are scalded to remove the skin, when cold are cut
in slices, and served with a spoonful of mayonnaise, or boiled
dressing on each slice.
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AROUND-THE-WORLD COOK BOOK SALAD!
GERMAN POTATO SALAD
Potatoes, 6,
Onions, 1,
Bacon, 2 slices,
Vinegar, 3 tablespoons,
Salt and pepper.
Boil the potatoes with the skins on. Peel them while hot,
and slice thin. Add to them the onion, finely cut.
Cut the bacon into squares, and fry it until nicely browned,
and then mix it with the potatoes.
Place the vinegar in a frying-pan, heat to the boiling point,
and then pour it over the potatoes and bacon.
Season to taste with salt and peppeV, mix all thoroughly,
and place in a warm oven for 10 minutes, to blend the flavors.
ALLIGATOR PEAR SALAD
HAWAIIAN
An alligator pear,
Lettuce leaves,
Small red tomatoes,
Small white onions,
Mayonnaise.
Peel the tomatoes. Peel the alligator pear, cut it around
in rings, and slip these from the seed. Lay each ring on
lettuce leaves. Put a spoonful of mayonnaise on top of each
tomato, and on the top of all, the small onion.
CHESTNUT SALAD, NO. 1
Chestnuts,
Lettuce leaves,
French dressing.
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SALADS AROUND-THE-WORLD COOK BOOK
Boil and blanch the chestnuts, cook until tender, in boil-
ing water; take them out, throw into cold water, drain, and
dry on a soft cloth.
Arrange on lettuce leaves, and pour over them a French
dressing.
CHESTNUT SALAD, NO. 2
Prepare the chestnuts as before, cut each one in two, and
cover them with the grated rind of an orange. Arrange on
lettuce leaves, garnish with small pieces of orange, and serve
with mayonnaise.
BEAN SALAD
GERMAN
Beans,
Chopped onion,
French dressing.
Chop string beans into inch pieces, chop the onion, and
cover plentifully with French dressing.
BAHIA SALAD
BRAZILIAN
Watercress, 1 quart,
Stuffed olives, 20,
Onion, 1, small,
French dressing.
Cut the onion fine, mix with the cress and olives, and use
French dressing.
POMPADOUR SALAD
This is composed of a whole head of cauliflower, boiled, and
is served with a border of tomatoes and a mayonnaise
dressing.
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AROUND-THE-WORLD COOK BOOK SALADS
PEPPER SALAD
CUBAN
Sliced boiled potatoes,
Shredded red cabbage,
Shredded green peppers,
Cold corned beef,
Hard-boiled eggs,
Mayonnaise,
Lettuce leaves.
Take equal parts of the potatoes, cabbage, and green pep-
pers. To a quart of this add 1 cup of corned beef, cut in
pencil strips. Mix with mayonnaise, and serve on lettuce
leaves, with a garnish of hard-boiled eggs.
EADISH SALAD
Red radishes,
Cucumbers,
French dressing,
Lettuce leaves.
This is a good summer salad. The red radishes, which are
strong in taste, should be cut in thin slices, with a fluted
vegetable cutter. Cut an equal number of thin slices of
cucumber. Soak them separately in ice-water for half an
hour, then drain and dry on a soft cloth.
Arrange in overlapping slices on a bed of lettuce leaves,
and sprinkle with a French dressing.
SPANISH SALAD
Bananas,
English walnuts,
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SALADS AROUND-THE- WORLD COOK BOOK
Lettuce leaves,
Mayonnaise.
The bananas should be ripe, but not soft. Cut them into
thin slices, using a silver knife. Shell the walnuts, of which
use one-third the quantity of the sliced bananas. Chop the
nuts, mix the fruit and nuts lightly, and heap them on a
platter that has been covered with lettuce leaves. The leaves
should be crisp.
Pour mayonnaise dressing over the whole, taking care that
the mayonnaise has been seasoned quite sharply with cayenne.
TOMATO JELLY
Tomatoes, 1 can,
Onion, 1 slice,
Bird peppers, 1, small,
Tarragon vinegar, 1 tablespoon,
Gelatin, 1 tablespoon.
Boil the tomatoes and strain. Return to the fire, and add
the onion, vinegar, pepper, and gelatin. When the gelatin
is dissolved take from the fire, and when cool, pour into a
ring mold, and let it get perfectly cold.
When served, the ring may be filled with almost any kind
of salad, such as chopped celery, cucumber, potatoes, cab-
bage, etc.
TOMATO-JELLY AND CUCUMBER
Ripe tomatoes, iy 2 pounds,
Gelatin, 1 tablespoon,
Onion, a slice,
Tarragon vinegar, 1 teaspoon,
Peppercorns, 2,
Salt, pepper, sliced cucumber.
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AROUND-THE-WORLD COOK BOOK SALADS
Make a tomato- jelly by stewing the tomatoes till soft
enough to pass through a sieve; strain off the seeds and
skins. Put the tomato pulp over the fire, add a clove, onion
slice, the peppercorns, vinegar and a pinch of salt. Melt the
gelatin and add it also, and stir the mixture till the gelatin is
entirely dissolved.
Pour into the ring mold; when ready dip the mold into
quite hot water for a moment, so as to loosen the jelly within.
Fill the center of the mold with sliced cucumber, prepared
with vinegar, pepper, and salt in the usual manner.
RAW TOMATOES AND CUCUMBERS
Cut off the tops of large firm tomatoes; carefully remove
most of the pulp, and keep the pulp and tomatoes in the re-
frigerator, while you peel and cut into small dice, ice-cold
cucumbers.
Mix the cucumber dice with the tomato pulp, fill the shells,
set them on crisp lettuce leaves, and pour a large spoonful
of mayonnaise dressing over each.
TOMATO FRAPPf
HAWAIIAN
Tomato jelly (without gelatin), 1 quart.
Cream, 1 pint,
Lettuce leaves,
Mayonnaise.
Make a quart of tomato jelly, omitting the gelatin. Whip
the cream stiffly, beat them together, and place in a freezer
and let it freeze.
Cut slices of this and place on lettuce leaves; and on top
put a spoonful of mayonnaise.
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SALADS AROUND-THE-WORLD COOK BOOK
TOMATO AND CELERY SALAD
Tomatoes, % can,
Cloves, 3,
Gelatin, 14 box,
Salt, 1 teaspoon,
Paprika, 1 salt-spoon,
Bay leaf, %,
Celery, finely cut,
Lettuce leaves,
English walnuts
Mayonnaise.
Place in a stewpan the tomatoes, cloves, salt, paprika, and
a half of a bay leaf, and cook for 15 minutes. Add then
one-fourth of a box of gelatin, which has been softened in a
half-cup of cold water, and stir till the gelatin is dissolved,
then strain into a border mold.
"When firm, turn it out on a bed of lettuce leaves, and fill
the center with finely cut celery, and broken English- walnut
meats, moistened with mayonnaise, or with a boiled dressing.
TOMATO ASPIC
Tomatoes, about 12,
Onion-juice, 1 teaspoon,
Sugar, 1 teaspoon,
Gelatin, % package,
Whole cloves, 2,
Bay leaf, 1.
Stew the tomatoes till soft, then strain through a bag,
without squeezing. There should be about 1 pint of the
juice. Put the juice over the fire, add the strained onion-
juice, a bay leaf, and 2 whole cloves.
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AROUND-THE-WORLD COOK BOOK SALADS
Bring to a boil, and skim, and strain again. Boil up a
chird time, and stir into the liquid, while it is still on the
fire, the half-package of gelatin, which has been soaking for
an hour in a cupful of cold water.
Wet a mold, and pour in the aspic. Set it away to form.
It is useful to serve with lettuce as a dressing, or alone with
a mayonnaise, or as a garnish with cold chicken, lamb, etc.
If formed in small cups, or plate-molds, it is a pretty ac-
companiment to lettuce, and is as palatable as it is pretty.
ASPIC JELLY
Clear consomme, 2 quarts,
Tarragon vinegar, 1 tablespoon (lemon- juice
may be used),
Gelatin, 1 tablespoon,
Sherry, 2 tablespoons.
Dissolve the gelatin in half a cup of cold water. Boil the
consomme and vinegar, till reduced to 1 quart ; add the sherry
and the gelatin, strain, and put into shallow molds to cool.
Cut into small pieces, cubes, diamonds, etc., to be used for
garnishing.
QUEEN'S ASPIC
Aspic jelly, % pint,
Tomato catsup, 3 tablespoons,
Mayonnaise, % pint,
Sliced fresh tomatoes,
Sliced cucumbers,
Cold boiled potatoes,
Vinegar and oil.
Put the aspic jelly into a basin and add the tomato catsup.
Add also a quarter of a pint of stiff mayonnaise, and allow
this mixture to set in a round mold, to cool.
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SALADS AROUND-THE-WORLD COOK BOOK
Slice an equal quantity of cucumbers and tomatoes, and
half that quantity of potatoes, and dress these with oil and
vinegar, and arrange around the cold aspic.
FRUIT SALADS
A fruit salad, is as the name implies, a mixture of several
kinds of fruit. Grape-fruit, orange, pineapple, grapes, or
cherries make the best mixtures.
The dressing for such a salad should be made of sugar,
lemon-juice, sherry, or Madeira wine. Sometimes a little
grated cocoanut is an improvement.
Fruit salads should be prepared several hours before re-
quired, and should be served cold. If vegetables, such as cel-
ery, or olives, are added to the fruit, the salad may require a
French dressing.
WHITE GKAPES SALAD
"White grapes,
Eggs, 2,
Catawba wine, 2 cups,
Salt, 1 teaspoon,
Mustard, % teaspoon,
Lettuce.
Remove the stems and seeds from the grapes, halve them,
then chill them thoroughly. Beat the eggs very lightly, and
add slowly to them the Catawba wine, stirring constantly in
a double boiler, until thick. Remove the catawba and egg
mixture from the fire, and add to it the salt and mustard,
and set it aside where it will get very cold.
Serve the grapes on lettuce leaves, with a little of the
dressing added at the last moment.
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GRAPE-FRUIT AND CHESTNUT SALAD
Grape-fruit,
Celery,
French chestnuts,
Mayonnaise,
Tarragon vinegar.
Mix equal bulks of grape-fruit, celery, and boiled French
chestnuts which have been boiled in salted water 20 minutes,
and blanched.
Serve with mayonnaise dressing flavored with tarragon
vinegar.
APPLE, CEESS, AND CELERY SALAD
Celery,
Watercress,
Apple,
French dressing. N
Arrange on individual service plates, a bed of shredded
celery and cress. In the center stand a tart tender apple,
which has been pared, sliced and cored with a slender knife,
so as to retain its original shape.
Tuck a bit of the cress in the top of the apple, and pour
over all a French dressing.
Do not pare the apple till almost ready to serve, as it will
discolor with waiting.
APPLE AND BANANA SALAD
Large sour apples, 2,
Bananas, 2,
Pineapple, 1 slice,
Cherries, canned, or fresh, 1 cup,
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Blanched almonds, 1 cup,
Cream salad dressing,
Lettuce leaves.
Peel and cut the applies into dice, also slice the bananas,
and add the slice of pineapple cut in bits, the canned or fresh
cherries, and the almonds chopped. Moisten all with a cream
salad dressing, and serve on lettuce leaves.
CELERY AND PINEAPPLE SALAD, NO. 1
Celery,
Pineapple,
Olives and nuts,
Lettuce and mayonnaise.
Cut the celery in small pieces, shred the pineapple in bits,
with a fork, allow equal parts of both.
Garnish with olives and nuts, and serve on lettuce leaves,
with mayonnaise.
CELERY AND PINEAPPLE SALAD, NO. 2
Chopped celery, 1 cup,
Pineapple, 1,
Red pepper, cut in dice, 1,
Chopped nut-meats,
French dressing,
Mayonnaise,
Lettuce leaves.
This is a very good salad to serve with game. Cut the cel-
ery in fine pieces, shred the pineapple with a silver fork, and
let both the celery and pineapple get thoroughly chilled.
Allow 1 pineapple to each cup of chopped celery ; add 1 red
pepper which cut in small dice.
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AROUND-THE-WORLD COOK BOOK SALADS
Sprinkle first with French dressing, garnish with grated
nut-meats, and finally serve with mayonnaise, on lettuce
leaves.
CHERRY SALAD
Large cherries,
Chopped nut-meats,
Cherry-juice and lemon-juice,
Wine and sugar,
White lettuce leaves.
Remove the stones of the cherries and fill the cavities with
chopped nut-meats. Lay the cherries on white lettuce leaves,
and put over it a dressing made of the cherry-juice, lemon-
juice, a little wine and sugar.
FLOWER SALADS
These salads, which are said to be of Japanese origin, make
very attractive dishes representing different flowers. They
are rather difficult to make, and should always, after being
prepared, be placed in the refrigerator until wanted for serv-
ing, as they are liable to wilt.
CHRYSANTHEMUM SALAD
This is made with a bed of lettuce leaves and a hard-boiled
egg to represent the center of the flower. Peel the egg under
water, and then cut through the white, lengthwise, in strips,
leaving a little uncut at the top and bottom to hold the strips
together. Then wrap in a warm damp cloth till required.*
Lay small lettuce leaves in a plate, tips outward, so as to
represent curled leaves; then take the egg, still covered with
the damp cloth, and press it gently together, endwise, causing
the strips to open, exposing the yellow. Put the egg in the
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SALADS AROUND-THE-WORLD COOK BOOK
center of the bed of lettuce, and serve with a French
dressing.
LILY SALAD
This requires cold boiled beets, egg and lettuce leaves. For
each individual salad make a cornucopia of three or four
sizes of lettuce leaves, the largest leaf being outside. Tie
these in a roll, at both ends, and let them remain in a cool
place for some hours, to set.
Boil an egg hard, and when cold slice it into several rings.
Remove all the yellow, and chop it fine, and season it with
salt and pepper.
When about to serve, remove the strings, putting one of
the rings of egg around the base of each cornucopia, to hold
it in shape.
Put some of the chopped beets and chopped yellow of egg
into the cornucopia, and serve with a French dressing.
POPPY SALAD
Use red beets, lettuce and hard-boiled eggs. The beets
should be boiled, cooled in water, skinned and dried. Then
cut from stem upward, forming petals. Gouge out the inner
part, leaving half an inch at the bottom, and around the
inner sides. Fill the space with yellow and white of egg,
seasoned and chopped. Put in the center of a plate, and gar-
nish with white lettuce. Serve with French dressing, or with
mayonnaise.
ROSE SALAD
Use white lettuce leaves, celery, and red tomatoes. Wash
and dry the lettuce, cut the celery into small lengths, shave
these lengthwise, and place in cold water to curl the shavings.
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AROUND-THE-WORLD COOK BOOK SALADS
Scald the tomatoes for a few moments, then cool, but do
not remove the skins. From the stem side of each, remove
a square plug, taking care to leave 1-8-inch or 1-16-inch below
the portion removed. Then, commencing at the edges of the
square, cut through the skin of the tomato, in rose-shaped
leaves, and roll them backward.
Pill the square with a Japanese salad dressing, or with
mayonnaise. Place in the center of a plate on a bed of lettuce
leaves, and around it, put a circle of the curled celery.
Chop blanched pecans, or almonds, and sprinkle a teaspoon
of this like pollen, o^er the top of the tomato.
TULIP SALAD
Use egg and white cabbage. This, like the chrysanthemum,
has a hard-boiled egg to represent the center of each flower.
The eggs, hard-boiled, should be put into cold water until
required, to keep them moist. Shave the cabbage into fine
threads.
Thrust a long needle through the center of each egg, and
draw a coarse thread through, passing it completely around
the egg, as a girdle. Then from the top, downward, cut
through the white, making four leaves, ending at the thread.
Curve these slightly outward, leaving the yolk partly ex-
posed, then withdraw the thread.
Season with salt and pepper, and put in the center of a
salad plate, on a bed of the shaved cabbage, and serve with
a French dressing, or with mayonnaise.
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PICKLES AND RELISHES
GRANDMOTHER HOLT'S CUCUMBER PICKLES
Small cucumbers, 500,
Vinegar, 1 gallon,
White mustard seed (whole), ^4 pound,
Whole cloves, 1 ounce,
Whole allspice, 1 ounce,
Bird peppers, 6,
Garlic buds, 6,
Mixed pickle spices, % pound.
Let the cucumbers remain in strong salt and water for 24
hours, then wipe and pack them in jars. Heat the vinegar
and spices to the boiling-point, and pour it over the pickles,
being careful to see that the jars are filled to overflowing, and
that there is in each jar, 1 red pepper, and some garlic.
CUCUMBER CATSUP, NO. 1
Ripe, yellow cucumbers, 4,
Small white onions, 24,
Red peppers, 3,
Whole cloves, 1 ounce,
Whole allspice, 1 ounce,
Vinegar.
Chop the cucumbers, onions, and peppers, and let them
stand overnight. Drain, put in jars, and cover with the
vinegar and spices while still hot.
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CUCUMBER CATSUP, NO. 2
Green cucumbers, chopped, 2 quarts,
Cabbage, chopped, 2 quarts,
Small onions, 12,
Green tomatoes, 1 quart,
Green beans, 1 quart,
Green peppers, 12,
Vinegar, 1 gallon,
Grated horseradish, 2 tablespoons,
Turmeric, 3 tablespoons,
Ground cinnamon, 1 tablespoon.
Ground mace, 1 tablespoon,
Cayenne, 1 tablespoon,
Celery seed, 1 tablespoon,
Olive oil, 3 tablespoons,
White mustard seed, 1 cup,
Sugar, 1 cup.
Chop the cucumbers, onions, peppers, cabbage, and beans,
all together, and sprinkle with salt and let it stand for 6
hours.
Drain, and put into jars and cover with the spices and
vinegar, which should be made very hot.
PEPPER CATSUP
Red peppers, 24,
Onions, 6,
Horseradish roots, 2,
Whole mustard seed, 2 tablespoons,
Salt, 2 tablespoons,
Brown sugar, 1 cup,
Vinegar, 3 pints,
Water, 1 pint.
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PICKLES AND RELISHES AROUND-THE- WORLD COOK BOOK
Chop the peppers and onions, grate the horseradish, add
the spices, sugar, and vinegar, also a pint of water, and let it
boil for 1 hour.
GREEN TOMATO AND ONION PICKLE
Green tomatoes, 1 peck,
Onions, 24, large,
Salt, i/ 2 pint,
White mustard seed, % pound,
Ground black pepper, % pound,
Ground cloves, 1 ounce,
Ground cinnamon, 1 ounce,
Mace, 1 ounce,
Mustard, % pound,
Strong vinegar,
Grated nutmeg, %.
Cut the tomatoes and onions into thin slices, and strew the
salt among them and let them stand for 24 hours. Drain
off the water that has formed, and then place in the kettle, a
layer of onions, then a layer of tomatoes, then a layer of the
spices that have been mixed together. Cover all with strong
vinegar, and simmer over a slow fire for 3 hours.
TOMATO PICKLE
Tomatoes, 1 peck,
Onions, % peck,
Cabbage, 1 large head,
Peppers, chopped fine, 12,
Sugar, 1 cup,
Salt, 1 cup,
Ground allspice, 1 tablespoon.
Ground cloves, 1 tablespoon,
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AROUND-THE-WORLD COOK BOOK PICKLES AND RELISHES
Ground mustard seed, 1 tablespoon,
Celery seed, 1 ounce,
Turmeric, 1 ounce.
Chop all the vegetables together, sprinkle well with salt, and
let them remain overnight. Drain, and then place in the
kettle; cover all with vinegar, and boil for 1 hour or more.
CHILLI SAUCE, NO. 1
Tomatoes, large, ripe and peeled, 12,
Onions, large, 2,
Green peppers, large, 4,
Salt, 1 tablespoon,
Sugar, 1 tablespoon,
Vinegar, 2 cups.
Chop the tomatoes, onions, and peppers fine, and place all
on the stove to simmer for about 4 hours.
CHILLI SAUCE, NO. 2
Ripe tomatoes, 24,
White onions, 4,
Green peppers, 4,
Sugar, 1 teacup,
Salt, 4 tablespoons,
Ground cinnamon, 1 tablespoon,
Ground cloves, y 2 tablespoon,
Allspice, ground, % tablespoon,
Vinegar, 2 pints.
Peel the tomatoes and onions, chop fine the vegetables, add
the spices, salt and sugar, place in a kettle, pour over the
vinegar, and let boil slowly for 3 or 4 hours.
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PICKLES AND RELISHES AROUND-THE-WORLD COOK BOOK
MUSTARD PICKLE
Cucumbers, sliced, 1 quart,
Green tomatoes, sliced, 1 quart,
Small onions, 1 quart,
Cauliflower, large, 1,
Green peppers, chopped fine, 4,
Salt, 1 pint,
Flour, 1 cup,
Ground mustard, 6 tablespoons,
Turmeric, 1 tablespoon,
Vinegar, 2 quarts,
Sugar, 1 cup.
Slice the tomatoes and cucumbers, divide the cauliflower
into flowerets, and chop the peppers fine. Leave the small
onions whole.
Make the brine of 4 quarts of water and 1 pint of salt,
and pour it over the vegetables mixed, and let it soak for 24
hours.
Heat it just enough to scald, and turn all into a colander
to drain.
Mix the flour, mustard, and turmeric with enough cold
vinegar to make a smooth paste, add to it the cup of sugar,
and enough more vinegar to make 2 quarts in all.
Boil the mixture till it thickens and is smooth, then add the
vegetables, and cook till heated well all through.
BED PICCALILLI
Tomatoes, 1 peck,
Salt, 1 cup,
Onions, chopped fine, 10,
Bed peppers, large and chopped fine, 6,
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AROUND-THE- WORLD COOK BOOK PICKLES AND RELISHES
Chilli peppers, chopped, 6 or 7,
Grated horseradish, 1 cup,
Whole allspice, 2 tablespoons,
Cinnamon (whole), 2 sticks,
Whole cloves, 1 tablespoon,
Sugar, iy 2 cups,
Vinegar.
Scald and peel the tomatoes, sprinkle over them the salt,
let drain overnight in a steamer, or colander ; in the morning
chop them fine. Put all spices in a lace bag, mix all in-
gredients together, in a kettle and cover with vinegar. Cook
slowly uncovered for about 2 hours. Put in Mason fruit-jars,
quart or pint. It is not necessary to be so particular in seal-
ing as in case of fruit.
CHUTNEY
Apples, chopped, 2 quarts,
Tomatoes, chopped, 3 quarts,
Onions, chopped, 1 quart,
Green peppers, chopped, 1 quart,
Raisins, chopped, 1 pound,
Ground allspice, 2 tablespoons,
Ground white mustard seed, 2 tablespoons,
Ground cloves, 1 tablespoon,
Ground cinnamon, 1 tablespoon,
Turmeric, 1 tablespoon,
Brown sugar, 2 cups,
Vinegar, 2 quarts,
Salt, 2 tablespoons.
Mix all well together, the chopped vegetables, and the
ground spices, sugar and vinegar, the salt being mixed with
the ground spices. Place in a kettle, and boil for about 2
hours.
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PICKLES AND RELISHES AROUND-THE- WORLD COOK BOOK
PICKLED RED CABBAGE
Bed cabbage, 1 large head,
Vinegar, 2 quarts,
Salt, 2 tablespoons,
"Whole black peppers, 1 tablespoon,
Mace, 2 blades,
Cinnamon, 2 sticks,
Whole cloves, 1 tablespoon.
The head of the cabbage should be of good size and firm.
After removing any straggling leaves, cut it in quarters, and
then slice thin. Sprinkle well with salt, and set it aside for
48 hours.
Drain off the liquor which has formed, and pour over the
cabbage a pickle of hot vinegar, in which the spices, etc., as
given above have been spoiled.
Let it all boil for about 1 hour, slowly. Place in jars and
cover; and let it stand until the cabbage is cold, then fasten
tightly.
Cauliflower may be pickled in the same manner.
SWEET PICKLED PEACHES
Peaches, 7 pounds,
Sugar, 4 pounds,
Vinegar, 1 quart,
Whole cloves, 1 tablespoon,
Whole allspice, 1 tablespoon.
Peel the fruit, and boil with the other ingredients until
soft, but not broken. Then put in fruit jars.
Pears may be prepared in the same manner.
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AROUND-THE-WORLD COOK BOOK PICKLES AND RELISHES
SWEET PICKLED WATERMELON KIND
Watermelon (medium size), 1,
Vinegar, 1 quart,
Brown sugar, 3 pounds,
Alum, 1 ounce,
Stick cinnamon, 1 ounce,
Whole cloves, % ounce.
Only the rind of the watermelon will be used. Pare it,
and cut the rind into thick slices. Boil the alum in a gallon
of water, and pour it over the sliced rind, letting it stand on
the back of the stove for half a day. Remove it from the alum
water, and let it lie in cold water until cold, then drain it.
IRave ready the vinegar, sugar, and spices, and boil the
sugar and vinegar together, and strain; then add the spices
and the rind to the vinegar and sugar, and boil all together,
until the rind is soft.
For peaches and pears, use the same proportion of sugar
arid vinegar, but not quite so much spice as is used for the
watermelon rind.
SWEET PICKLED PINEAPPLE
HAWAIIAN
Pineapple, 14 pounds,
Brown sugar, 7 pounds,
Vinegar, 7 pints,
Whole cloves, 1 tablespoon,
Peppercorns, 1 tablespoon,
Stick cinnamon (broken into small bits),
1 tablespoon.
Out the pineapple into slices or small pieces. Boil together
the sugar, vinegar, and spices for 10 minutes, and then add
the fruit.
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PICKLES AND RELISHES AROUND-THE-WORLD COOK BOOK
Let all boil together until the fruit is tender, then remove
the fruit, and place it in jars, or in an earthenware vessel.
Let the syrup continue to boil and thicken for 10 minutes
longer, then pour it over the fruit.
SPICED GRAPES
Grapes, 7 pounds,
Sugar, 4 pounds,
Vinegar, 1 quart,
Ground cloves, 1 tablespoon,
Ground cinnamon, 2 tablespoons.
Slip the pulp from the skins, and save the skins. Boil the
pulp until soft, and then pass it through a sieve.
Boil the sugar and vinegar together, and then add the pulp,
the skins and the spices, and boil all together for 2y 2 hours.
VENISON JELLY
Grapes, 1 peck,
Vinegar, 1 quart,
Whole cloves, 1 ounce,
Cinnamon (stick), 14 ounce,
Sugar, 6 pounds.
Boil the vinegar, grapes, and spices together until the
grapes are soft. Drain off the juice and boil it for 20 or 30
minutes longer. Add the sugar (which has already been
heated) to the juice, and boil for 5 minutes, or until jellied,
which in some cases takes as much as half an hour.
TOMATO PRESERVES
Ripe, firm tomatoes, 5 pounds
Sugar, 4 pounds,
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AROUXD-THE-WORLD COOK BOOK PICKLES AND RELISHES
Lemons, sliced thin, 2,
Candied ginger, iy 2 ounces.
The candied ginger should be cut fine, and the lemons sliced
very thin. Mix, and cook for from 2y 2 to 3% hours; until
quite thick.
Cook very slowly.
CURRANT BAR-LE-DTJC
Large currants, or gooseberries, 1 pound,
Currant, or gooseberry juice, 1 pint,
Sugar, 3 pounds.
Select a pound of the largest and finest berries, and stem
them without breaking. From the other ordinary berries
make 1 pint of juice, first warming, then bruising and then
squeezing out the juice.
Put half a cup of this juice in the preserving kettle and
add to it the sugar, and bring slowly to a boil. Skim care-
fully.
After boiling 5 minutes, drop the large berries that have
been retained, carefully into the syrup, and let them simmer
for 5 minutes. Take them from the syrup without breaking,
and then boil the syrup for 5 minutes, or still longer if it is
not very thick, as currants are some times less juicy than at
others.
When the syrup is thick, skim well, and strain through a
hot cloth, over the fruit. Put it in jelly glasses, and when
cold, cover with hot paraffin, and paste paper over all. Keep
in a dark place.
GINGER PEAR
Candied ginger-root, iy 2 pounds,
Pears, 8 pounds,
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PICKLES AND RELISHES AROUND-THE- WORLD COOK BOOK
Granulated sugar, 8 pounds,
Lemons, 4.
Pare the fruit and cut and slice into small pieces. Slice
the ginger, and place the pear, ginger, and sugar on the fire,
and boil slowly for 1 hour. Do not put water with it unless
the pears are very dry.
While this is boiling put on the lemons, in cold water and
boil until very tender; then cut them up, taking out the
seeds, and cut them fine. After the pears have boiled an
hour add them to the lemons, and boil together for another
full hour.
Put in jelly tumblers.
RHUBARB MARMALADE
Rhubarb, 7 pounds,
Sugar, 7 pounds,
Figs, 2 pounds,
Ginger-root, 1 large piece.
Cut the rhubarb in %-inch lengths, and pour on it the
sugar, and then let it stand overnight.
In the morning add the cut-up figs, and boil.
DUNDEE SCOTCH MARMALADE
Oranges, large, 14,
Granulated sugar, 4 pounds,
Lemon, the juice of 2.
Wash and peel seven of the oranges, selecting the largest,
taking care not to use any pithy membrane. Put the peelings
into a deep kettle, with 2y 2 quarts of cold water, let stand 36
hours, changing the water 2 or 3 times. The second morning
put the soaked peelings with their last water over the fire.
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AROUND-THE-WORLD COOK BOOK PICKLES AND RELISHES
Peel the other seven oranges, discarding the peelings, and
slice all the fourteen peeled oranges, and add to them 4 pounds
of granulated sugar, and the juice of 2 lemons.
Turn this into the kettle together with the soaked peelings,
and simmer for 2 hours, or until clear and thick, stirring
often to prevent scorching ; and when partly cooled, pour into
glass jars, but do not seal until cold.
Lemon marmalade, and grape-fruit marmalade may be pre-
pared in the same manner.
CALIFORNIA ORANGE MARMALADE
Oranges, 12,
Lemons, 5,
Sugar.
Slice the oranges and lemons very thin, and cover with 8
quarts of cold water. Let it stand for 24 hours.
Cook for 1 hour after the boiling-point has been reached,
stirring constantly, and then put away for another 24 hours.
Measure 1 cupful of sugar to each cupful of the orange mixv
ture, and then cook for another hour.
Put into jelly glasses, or pint jars. This receipt makes 2
dozen glasses.
BAKED QUINCES
Peel and core the fruit, and put into a deep earthen dish,
and fill the cavities with sugar and a little grated lemon-rind.
Add water in abundance, for the quince is a dry fruit. Cover
closely, and bake in a moderate oven until tender and a fine
red. This will take several hours.
Serve cold, with whipped cream.
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PICKLES AND RELISHES AROUND-THE-WORLD COOK BOOK
BAKED FEARS
Peel and cut the pears in halves, and pack as tightly as
possible in an earthenware jar or casserole, with as much
sugar as will be needed to sweeten them to desired taste, add
half a teacup of water for each pound of pears, a few cloves,
2 or 3 bits of thinly peeled lemon-rind, and a little cochineal.
Cover the dish carefully, and bake in a cool oven for at
least 6 hours. Serve with whipped cream.
SALTED ALMONDS
Almonds, shelled and blanched, 1 pound,
Olive oil, 3 tablespoons,
Salt.
Put the oil in a pan and let it get hot, then put in the
nuts, sprinkled generously with salt. Toss them about lightly,
until they are all a light brown.
Take them from the pan, and place on paper, sprinkle
again with salt, and put them in a warm (not hot) oven,
for a few minutes to dry off.
Take from the oven, wipe them with a dry cloth, and they
are then ready for use.
Almonds prepared in this way, if kept in a tin box, will
remain fresh for some time and can be reheated at any time,
to make them crisp.
SALTED PEANUTS
Peanuts, 1 pound,
Butter,
Salt.
Buy the unroasted peanuts and shell, blanch by pouring
boiling water over the shelled nuts, let them stand for a few
minutes, when the brown inner hulls are easily removed.
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AROUND-THE-WORLD COOK BOOK PICKLES AND RELISHES
Spread the blanched nuts on a platter to dry for several
hours, having first dried them on a cloth.
Heat a teaspoon of butter in a frying pan, on top of the
stove, put the nuts in it, and then place the pan in the oven.
Stir often until brown.
Take from the oven and sprinkle plentifully with salt.
Salted almonds may also be prepared in the same manner.
197
CHAFING-DISH EECEIPTS.
PANNED OYSTERS
Oysters, 3 dozen,
Butter, 2 tablespoons,
Salt, y 2 teaspoon,
Paprika or white pepper, % teaspoon,
Mace, a small pinch,
Lemon-juice, 1 teaspoon.
Place the upper dish, or blazer, directly over the light-lamp ;
drop in the butter, cut in bits, the salt, and the paprika, or
white pepper, and the tiny pinch of mace. Then add the
prepared oysters.
Cover, and cook until the oysters are plump, and slightly
ruffled, uncovering every half minute to stir.
Slip the lower pan, half filled with hot water, underneath,
and add a teaspoon of lemon-juice, and serve on small thin
squares of toast.
CURRIED OYSTERS
Oysters, 1 quart,
Curry powder, 1 teaspoon,
Flour, 1 tablespoon,
Butter, 1 tablespoon,
Salt and pepper.
Cook the oysters over a slow fire, in their own juice ; if this
is not sufficient to cook add a little water. Add salt and
pepper, butter and curry powder.
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AROUND-THE-WORLD COOK BOOK CHAFING-DISH RECEIPTS
When the oysters are firm, moisten the flour with water to
make a paste, and thicken the liquor. It must be watched
carefully, and stirred thoroughly, after adding the flour and
water.
CREAMED OYSTERS
Oysters, 3 dozen,
Butter, 2 tablespoons,
Milk, iy 2 cups,
Salt, y 2 teaspoon,
Flour, 2 tablespoons,
White pepper, !/4 teaspoon,
Lemon-juice, 1 teaspoon,
Nutmeg, mace.
Have the hot-water pan underneath. In the upper dish
melt the butter, adding to it the salt, pepper, and flour. Stir
till all is blended, then gradually stir in the milk, and stir
till the sauce is thick and smooth; then add a pinch of nut-
meg, or mace, a teaspoon of lemon-juice, and the oysters
previously rinsed and drained.
Cover it, stirring occasionally, till the oysters are plump
and ruffled. The liquor which exudes from them will thin
the sauce sufficiently. Extinguish the lamp as soon as the
oysters begin to swell, else they may be overcooked.
Lobsters, shrimps, fish, veal, sweetbreads, chicken, mush-
rooms, peas, asparagus, and other vegetables, may be cooked
and creamed in the same way, using for the sauce the same
butter and flour, 1 pint of milk, or thin cream, and such
seasonings onion-juice, parsley, herbs, spices, etc. as are
indicated by the article to be creamed.
OYSTERS A LA PARISIENNE
Cold veal cutlet,
Oyster soup, or creamed oysters,
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CHAFING-DISH RECEIPTS AROUND-THE-WORLD COOK BOOK
Paprika,
Tabasco sauce,
Cream, y 2 cup,
Butter,
Madeira, or sherry.
Chop the veal and oysters together, mixing in the cream
sauce, or soup, as the case may be. Flavor with paprika,
salt, and a few drops of tabasco.
Place the cream in the chafing-dish, adding a generous piece
of butter, and when boiling hot, stir in the chopped veal and
the oysters. Simmer for 5 minutes over the hot-water pan,
remove from the fire and add a little Madeira or sherry.
Serve on oblongs of toasted bread.
HARD-SHELL CLAMS
Clams,
Egg, 1 yolk,
Cream, 1 tablespoon,
Sherry, % wine-glass.
Put in the liquor of the clams, the cream, egg (stirred by
itself). When hot, add the clams, chopped fine, cook a few
moments, then add the sherry, and serve on toast.
SOFT-SHELL CLAMS
Clams,
Chopped onions, 1 teaspoon,
Chopped parsley, 1 teaspoon,
Butter, 1 heaping tablespoon,
Egg, 1 yolk,
Cream, 1 tablespoon,
Madeira, or sherry, 1 wine-glass.
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AROUND-THE-WORLD COOK BOOK CHAFING-DISH RECEIPTS
Put the liquor of the clams into the chafing-dish, add the
chopped onion, parsley, and butter; and when hot, add the
yolk, stirred by itself. Then stir in the cream, and next
put in the bellies of the clams, only, and also a wine-glass
of good sherry or Madeira. When all gets hot it is ready to
serve.
LOBSTER A LA NEWBURQ
CHAMBEBLIN
Lobster meat, 2 pounds,
Butter, 1 tablespoon,
Flour, y 2 tablespoon,
Cream, 1 cup,
Salt, 1 teaspoon,
Eggs (yolks only), 2,
Sherry, 2 tablespoons,
Cayenne, */ teaspoon.
Melt the butter in the chafing-dish and stir in the flour.
When well mixed add gradually the cream, stirring constantly.
When hot and smooth add the lobster-meat which has been
cut into medium pieces, and cook until the lobster is well
heated.
Add the salt, cayenne, sherry, and the beaten yolks of the
eggs, stir all well in, and serve at once.
CREAMED SHRIMPS
Eggs, 2 yolks,
Anchovy sauce, 1 teaspoon,
Shrimps, 1 bottle,
Cream, y 2 cup,
Toast
Mix the eggs with the anchovy sauce, in the dish, also the
cream. Put in some of the shrimps, let them get hot, not
allowing the eggs to curdle. Serve on strips of toast.
201
CHAFING-DISH RECEIPTS AROUND-THE-WORLD COOK BOOK
SCRAMBLED EGGS AND SAUSAGE
Eggs, 6,
Sausages, 2,
Butter, 1 tablespoon,
Milk, or cream, 4 tablespoons,
Salt and pepper.
Cut the sausages in small pieces and warm them over,
pouring off all the fat. Add the butter, eggs, well beaten,
and the milk.
Stir constantly, and cook until thick and smooth. Season
to taste, and serve.
This egg dish can be varied in ever so many ways; using
oysters, cheese, sardines, etc., indeed almost anything goes
well with a scramble, if it is well seasoned.
EGG AND TOMATO SCRAMBLE
Butter, 1 tablespoon,
Tomato sauce, 1 pint,
Chopped onion,
Eggs, 6,
Seasoning,
Salt, y 2 teaspoon.
Melt the butter, add the tomato sauce which has been pre-
viously stewed with a little chopped onion, and a high sea-
soning and then strained.
When boiling hot, slip the water-pan underneath, and add
the 6 eggs which have been slightly beaten, and also a half
teaspoon of salt Stir continually until the mixture is quite
thick and creamy, and then serve quickly.
202
AROUND-THE-WORLD COOK BOOK CHAFING-DISH RECEIPTS
WELSH RAREBIT, NO. 1
American cheese, 1 pound,
Butter, y 2 teaspoon,
Paprika, 1 teaspoon,
Beer, y 2 cup.
To add later
Beer, 1 teaspoon,
Salt, 1 salt-spoon,
Cayenne, mustard, a pinch each.
Put the butter in the chafing-dish and let it melt ; then add
the paprika and beer (1/2 cup), and when this is hot, put in
the cheese, which has been cut in dice, and let it melt slowly.
When the cheese has almost entirely melted begin to stir
vigorously for a few minutes till the cheese is smooth.
Then add the later mixture, which has been made in a cup,
and well stirred. This is composed of 1 teaspoon of beer, 1
salt-spoon of salt, a pinch of cayenne, and a pinch of mus-
tard, well mixed and stirred together, before being put into
the rarebit. When put in, stir, and then serve the rarebit,
hot, on thin slices of toast.
WELSH RAREBIT, NO. 2
American cheese, 1 pound,
Butter, 1 tablespoon,
Eggs, well beaten, 2,
Dry mustard, % teaspoon,
Cayenne, % salt-spoon,
Worcestershire, 1 tablespoon,
Beer, 1 gill.
Put the seasoning, butter, and beer in the chafing-dish.
When the butter is melted, add the cheese, cut in small dice.
203
CHAFING-DISH EECEIPTS AROUND-THE-WORLD COOK BOOK
Stir all the time, and add more beer if needed to keep moist.
When the cheese is melted and creamy, add the eggs which
have been well beaten together, and then serve at once.
SPANISH RAREBIT, NO. 1
Cheese, % pound,
Butter, 1 tablespoon,
Tomato soup, 1 can,
Eggs, 2,
Onion, chopped fine, 1, small,
Worcestershire, 1 tablespoon,
Dry mustard, % teaspoon,
Cayenne, a dash.
Cook the chopped onion in the butter till it is soft, but
not colored. Add the tomato soup. When well blended and
hot, add the cheese finely cut, and when these are well blended
and the cheese is all melted, then add the beaten eggs and
the condiments.
Stir a few minutes until it is thick and smooth, and then
serve on crackers.
SPANISH RAREBIT, NO. 2
Cheese (grated or fine), 1 pound,
Butter, 1 large tablespoon,
Tomato soup, % can,
Eggs, 4,
Bermuda onion, medium, grated, 1,
Worcestershire, 1 tablespoon,
Dry mustard, 1 teaspoon,
Salt. y 2 teaspoon,
Tabasco, % teaspoon.
204
AROUND-THE- WORLD COOK BOOK CHAFING-DISH RECEIPTS
Cook the grated onion and the butter till smooth, then add
the salt and Worcestershire, mustard, and tabasco, then the
tomato soup. Allow all to cook thoroughly, then add the
cheese, which is either grated, or cut very fine, and stir till
soft.
Then add the eggs, well beaten, and stir it and allow it to
cream.
Serve on toast or crackers. Only % teaspoon of the tabasco
may be used if it is n 't wanted so hot.
AMERICAN WOODCOCK
Cream, or rich milk, iy% cups,
Worcestershire, */> teaspoon,
Cream cheese, cut fine, l / 2 pound,
Egg, well beaten, 1,
English walnut-meats, chopped, % cup,
Olives, chopped, % cup,
Butter (only if milk is used), 1 tablespoon,
Paprika, y salt-spoon.
Put the cream in the chafing-dish, and when hot, add the
cheese and stir until it is dissolved. Add the paprika, Wor-
cestershire, and the beaten egg, and stir all well together.
Cover, and let it cook for 5 minutes, then spread, first the
chopped nuts, then the chopped olives on the top, pressing
them in with a fork.
Cook for 5 minutes longer, and then serve.
SCOTCH WOODCOCK
Flour, 1% tablespoons,
Butter, 3 tablespoons,
Milk, 1 cup,
Eggs, hard boiled and chopped, 4,
205
CHAFING-DISH RECEIPTS AROUND-THE-WORLD COOK BOOK
Salt, y 2 teaspoon,
Cayenne, anchovy sauce.
Melt the butter, add the flour, and stir until well blended,
then while constantly stirring, gradually pour on the milk.
Bring it to the boiling-point, and season with the salt, cayenne,
and anchovy sauce.
Add the eggs, which have been finely chopped, and cook
until thoroughly heated, and then serve.
ENGLISH MONKEY
Stale bread-crumbs, 1 cup,
Cold milk, 1 cup,
Butter, 1 tablespoon,
Cheese, cut in dice, y 2 cup,
Egg, beaten, 1,
Salt, % teaspoon,
Cayenne, a dash,
Toasted, crackers.
Soak the bread-crumbs in the milk for 15 minutes. Melt
the butter, and add to it the cheese which has been cut in
dice, and when the cheese has melted add the bread-crumbs,
the egg, well beaten, half a teaspoon of salt, and a dash of
cayenne.
Cook for 3 minutes, and serve hot on toasted crackers.
CHEESE FONDUE
Cheese, % pound,
Flour, 1 tablespoon,
Butter, 1 tablespoon,
Milk, % cup,
Bread-crumbs, % cup,
Eggs, well beaten, 3,
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AROUND-THE-WORLD COOK BOOK CHAFING-DISH RECEIPTS
Dry mustard, % teaspoon,
Baking-soda, y teaspoon,
Paprika, 14 teaspoon,
Salt, a dash.
Melt the butter in the blazer. Mix, and add the flour,
mustard, soda, paprika, and salt. When blended stir in the
milk. When the sauce is smooth and thick, slip the hot-water
pan under, and add the half cup of fine stale bread-crumbs,
and the cheese.
Cover, and stir often, until the cheese melts, and then add
the eggs, well beaten, stir them in, and when well heated then
serve.
MOCK TERRAPIN
Cooked chicken, or veal,
Butter, 1 tablespoon,
Flour, 2 tablespoons,
Milk, 1 cup,
Eggs, 2,
Sherry, 1 wine-glass,
Cayenne, a pinch.
Rub the flour and butter together, and stir them into a
cup of milk that has been made very hot in the cooking-pan.
When nicely blended add the eggs, beaten, and at once put
in the chicken, or veal, which has been cut in dice. This
only needs to get hot in the sauce, as it is sufficiently cooked
already.
At the last add a generous wine-glass of sherry and a dash
of Cayenne pepper.
BARBECUED HAM
Cold boiled and sliced ham,
Butter, 2 teaspoons,
207
CHAFING-DISH RECEIPTS AROUND-THE- WORLD COOK BOOK
Tomato catsup, 5 tablespoons,
French mustard, 1 tablespoon,
Sherry, 3 tablespoons.
Make a sauce by stirring together in the chafing-dish, the
butter, catsup, mustard, and sherry; and when this is hot,
lay the slices of ham in the dish, and let them heat through.
SHRIMP, WITH FRENCH PEAS
Shrimps, 1 small can,
French peas, 1 small can,
Sauce
Milk, 1 cup,
Flour, 2 tablespoons,
Butter, 2 tablespoons,
Salt and pepper.
Turn the shrimps and peas from the cans, and allow them
to stand in the air for an hour or so. Make 2 cupsful of
white sauce with the above ingredients, season with salt and
pepper, and when the sauce is well mixed turn into it the
peas and shrimps j let them heat thoroughly, and serve.
208
SANDWICHES
An almost endless variety of fillings may be suggested for
sandwiches: Fruit, vegetables, nuts, eggs, cheese, fish, meat,
olives, jams, and preserves, almost any combination is good
if well put together.
The bread should be cut thin and well trimmed. Should
mayonnaise or French dressing be used, it is not necessary
to spread the bread with butter.
The savory sandwiches are appropriate for a luncheon, or
supper. Sweet or fruit sandwiches seem better for afternoon
teas.
Sweet sandwiches are variously made. Either chopped nuts
or grated cocoanut may be with good results combined with
jam, jelly, marmalade, preserved ginger, maraschino cherries,
chopped raisins, figs, or dates.
The dried fruits are always improved by the addition of
a little sherry or grape-juice. Cream cheese may also be
added to either the preserved or the dried fruits.
The following is a good list of fillings for various sand-
wiches :
Apple and celery Chopped apples, chopped celery, and grated
cheese, moistened with French or mayonnaise dressing.
Baked beans Beans, tomato catsup, and French dressing.
Caviare Caviare made into a paste with fresh lemon-juice.
Celery Chopped celery, olives and nuts, moistened with may-
onnaise.
209
SANDWICHES AROUND-THE- WORLD COOK BOOK
Chicken and almond Equal portions of cold chicken and
blanched almonds, chopped and moistened with cream.
Club sandwich Thinly sliced chicken and broiled ham, with
lettuce leaves, on thin slices of buttered toast.
Club cheese sandwich Cheese with lettuce on thin slices of
bread.
Cucumber sandwich Chopped cucumber, seasoned with onion,
moistened with mayonnaise.
Egg sandwich Yolks of hard-boiled eggs, salt, pepper, mus-
tard, and olive oil, all forming a paste, add vinegar, and
spread on the slices of bread.
Green pepper sandwich Equal parts of chopped green pep-
pers and chopped onion, moistened with French dress-
ing.
Ham and olive sandwich Olives and ham, chopped fine, and
moistened with mayonnaise.
Lettuce-Mayonnaise Spread mayonnaise on thin slices of
bread, with leaves of lettuce.
Mutton sandwiches Cold mutton, chopped fine and seasoned
with mint sauce.
Nut sandwich English walnut meats, chopped fine, with may-
onnaise dressing and cream cheese.
Sardine sandwich Sardine and lemon-juice filling.
Watercress sandwich "Watercress and hard-boiled eggs,
coarsely chopped, and moistened with French dressing.
210
DESSEETS
BICE PUDDING
Rice, y 2 cup,
Milk, 1 pint,
Eggs, 3,
Sugar, nutmeg,
Salt, vanilla.
Put the milk and rice on the fire and let it cook until the
rice has become tender. Set it off and let it stand until nearly
cold ; then stir in the beaten yolks of the 3 eggs.
Season to taste with sugar, salt, nutmeg, and vanilla, and
then add the whites of the eggs which have been beaten to a
froth.
Bake for about 1 hour.
COLD RICE PUDDING
Rice, y pound,
Butter, 1 teaspoon,
Vanilla bean, 1 pod,
Preserved peaches or apricots,
Whipped cream,
Salt and milk.
Cook the rice, butter, and vanilla bean together, adding a
pinch of salt, and set it to cool. When cold, put a layer of
the rice on a dish, then a layer of the preserved peaches, or
apricots, then a layer of the whipped cream, and so on; the
top layer being a thick layer of the cream.
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DESSERTS AROUND-THE-WORLD COOK BOOK
Put it on the ice, and serve cold. With a quarter of a
pound of rice, this should be enough for 8 or 10 persons.
RUSSIAN RICE
Boiled rice, % pound,
Sugar, 14 pound,
'Jamaica rum, or arrack, 1 wine-glass,
Canned pineapple, or maraschino cherries.
Put the rice, which has been previously boiled, in a glass
dish. Take a gill of water, with the sugar, and boil for 20
minutes. When it is somewhat cool, add the spirits to it,
and pour it over the rice.
Serve it very cold, with maraschino cherries or with slices
of canned pineapple. Apricots can be used instead of pine-
apple.
TRAUTMANSDORF RICE PUDDING
GERMAN
Cold boiled rice, 2 cups,
Granulated gelatin, 2 tablespoons,
Hot milk, 1 cup,
Sugar, 1 cup,
Cream, 1% cups,
Vanilla extract, % teaspoon,
Salt.
Soak the granulated gelatin in the cup of hot milk ; to this
add the sugar and a pinch of salt. Let this cool, stirring
occasionally.
Whip the cream, flavor it with the vanilla, and beat into
in the gelatin mixture. Then stir in the boiled rice.
One-half cup of raw rice will make the required quantity
of boiled rice. Instead of vanilla extract, rum may be used
as a flavoring, in which case, use 2 tablespoons of rum.
212
AROUND-THE-WORLD COOK BOOK DESSERTS
BREAD PUDDING
Baker's bread, y 2 loaf,
Hot milk, 1 quart,
Eggs, 3,
Butter, 1 heaping tablespoon,
Vanilla, or lemon,
Salt and sugar.
Pour the hot milk over the bread, let it stand till partly
cold, and then mash fine. Next add the yolks of the eggs,
beaten and sweetened and flavored to taste, then add the
whites of the eggs, beaten to a stiff froth, and stir in lightly,
adding a little salt and a piece of butter about the size of an
egg.
Bake in a medium oven.
ST. DENIS INDIAN PUDDING
Indian-corn meal, l / pound,
Sugar, y 2 pound,
Eggs, 5,
Milk, 1 pint,
Molasses, 2 tablespoons,
Ginger, or nutmeg, 1 tablespoon,
Salt.
Cook the milk and Indian meal together, add the other
ingredients, and bake for about 1 hour.
GRAHAM PUDDING
Molasses, 1 cup,
Sweet milk, 1 cup,
Graham flour (not sifted), 2 cups,
213
DESSERTS AROUND-THE- WORLD COOK BOOK
Melted butter, 1 tablespoon,
Mixed and chopped, raisin, currants
and citron, 1 cup,
Soda, 1 scant teaspoon.
Stir all the ingredients together, into a batter, turn into
a mold, and steam for 3 hours.
GERMAN BALLOONS
Flour, 1 cup,
Butter, 1 tablespoon,
Eggs, 3,
Lard,
Lemons, 1%,
Powdered sugar.
Put a cup of water in a saucepan, and when it is boiling,
add the butter. When the butter is melted, add the flour,
and beat it with a fork or with a wire whip, until it is
smooth, and leaves the sides of the pan.
Remove from the fire, and add the eggs, one at a time,
beating each one very vigorously before adding the next one.
Let it stand until cold. When ready to cook, drop it,
spoonful at a time, into moderately hot lard, and fry for
about 15 minutes. Take out with a skimmer, and dry on
brown paper.
The batter will puff into hollow balls, if the fat is not too
hot.
For the sauce, strain the juice of the lemons, to which add
the powdered sugar, and % cup of boiling water.
BATTER PUDDING
Milk, 2 cups,
Flour, 2 cups,
214
AROUND-THE-WORLD COOK BOOK DESSERTS
Eggs, 4,
Melted butter, 1 tablespoon,
Baking-powder, 1 heaping teaspoon,
Salt.
Sift the baking-powder into the flour, add the salt and
butter, then add the milk, gradually, stirring carefully.
Next add the eggs, the yolks and whites of which have been
beaten separately.
This pudding will bake in 15 minutes. If it is to be boiled
make it stiffer than for baking; and if fruit is to be used
the batter must be very stiff.
It should not stick to the knife when served. Serve with
a rich sauce. The pudding is better if 6 eggs can be used
instead of 4.
EGYPTIAN PUDDING
Gelatin, y 2 box,
Rice, y 2 cup,
Figs, 2,
Dates, 4,
Preserved ginger, chopped, 3 pieces,
Orange juice,
Lemon juice,
Cream, 1 pint,
Pulverized sugar, % cup.
Cover the gelatin with a cup of cold water, let it soak for
half an hour. Boil the rice in plenty of salted water for
25 minutes. Drain.
Cut the figs, dates, and ginger into small pieces, mix and
cover them with a little lemon- and orange-juice, and add
also a dessert-spoonful of the juice from the preserved gin-
ger, and let the fruit soak for half an hour. Whip the cream
to a stiff, dry froth, dissolve the gelatin over hot water, and
215
DESSERTS AROUND-THE- WORLD COOK BOOK
add it, and also the sugar to the cream. Also add the fruit
and the rice.
Stir from the bottom toward the top, till the pudding be-
gins to form; then turn it into individual molds, previously
wet with cold water, and put them away in a cool place to
solidify.
STEAMED BLUEBERRY PUDDING
Flour, 2 cups,
Baking-powder, 4 teaspoons,
Milk, 1 cup,
Blueberries, 1 cup,
Salt, % teaspoon.
Stir all together, and after mixing, turn it into a buttered
mold, and steam for iy 2 hours. Serve it with a cream sauce
or with a hard sauce.
CHERRY PUDDING
Canned cherries, 1 can,
Milk, 1 cup,
Sugar, 1 tablespoon,
Melted butter, 1 tablespoon,
Sifted flour, 2y 2 cups,
Eggs, 2,
Baking-powder, 1 heaping teaspoon,
Salt, y 2 teaspoon.
Beat together all the ingredients, except the cherries ; then
stir in the cherries which have been drained from their syrup.
Turn this into a mold and steam it for 2 hours. Serve it
with a sauce made with the drained syrup, sweetened, and
slightly thickened.
216
AROUND-THE-WORLD COOK BOOK DESSERTS
STEAMED BLACKBERRY PUDDING
Blackberries, 1 pint,
Flour, 1 cup,
Milk, 1 pint,
Eggs, 2,
Baking-powder, 1 teaspoon,
Salt.
Sift the flour into a basin, add the salt and baking-powder,
and then gradually add the eggs, well beaten, and the milk.
Stir in the blackberries, which have been thoroughly
dredged with flour. Pour at once into a greased mold, cover
with a greased paper, and steam steadily for 2 hours. Serve
with a hard sauce.
FIG PUDDING
Chopped suet, 1 cup,
Chopped figs, 1 pound,
Eggs, 3,
Bread-crumbs, 2 cups,
Sugar, 1 cup,
Milk, 2 cups.
Sauce
Tart wine, or sherry, 1 cup,
Butter, y 2 cup,
Powdered sugar, 1 cup.
Wash, and pick over the figs and chop them. Chop the
suet, beat the eggs light, without separation, and mix all
these thoroughly, and turn it into a well-greased mold. Cover
and boil for 3 hours and serve it hot.
The sauce for the pudding would be a wine sauce, made as
follows :
217
DESSERTS AROUND-THE-WORLD COOK BOOK
Beat a half -cup of butter to a cream, add a cup of sugar,
gradually, and when light, add, a little at a time, the wine,
which has been made hot; stir the sauce for 2 or 3 minutes,
till it becomes smooth and foamy.
WASHINGTON PUDDING
Flour, 3 cups,
Molasses, 1 cup,
Butter, y 2 cup,
Milk, 1 cup,
Chopped raisins, 1 cup,
Baking-powder, 1 heaping teaspoon,
Cloves, 1 teaspoon,
Cinnamon, 1 teaspoon,
Nutmeg and salt.
Mix the ingredients, and of salt and nutmeg add a pinch.
Steam for 2 hours in a pudding-mold, and serve with a hard
sauce.
BROWN BETTY
Bread-crumbs, 1 cup,
Sugar, % cup,
Chopped sour apples, 2 cups,
Chopped raisins, 1 cup,
Butter, 2 tablespoons.
Butter well, a deep pudding-dish, and put into it a layer
of the apples, and raisins, a sprinkle of sugar, a layer of
the bread-crumbs, and a few bits of butter.
Proceed in the same order, until all the materials are used,
having the last layer one of bread-crumbs. Cover closely,
and bake 45 minutes in a moderate oven, then uncover and
brown.
Serve hot or cold, with a hard sauce.
218
AROUND-THE-WORLD COOK BOOK DESSERTS
PUMPKIN PIE
Pumpkin, 1 cup,
Egg, 1,
Sugar, 1 cup,
Cinnamon, 1 teaspoon,
Ground ginger, y% teaspoon,
Salt, 1/2 teaspoon,
Milk, enough to thin as desired.
The pumpkin should be peeled, cubed, stewed till tender,
and then passed through a colander. Mix with the other in-
gredients, line a pie-plate with crust, fill with the mixture, and
bake in a moderate oven, until it has a rich brown shade.
APPLE CUSTARD PIE
Tart apple-sauce (strained), 1 quart,
Butter, y 2 cup,
Sugar, 1 cup,
Eggs, 4,
Cinnamon.
Beat the eggs, and mix them with the sauce. Melt and stir
in the butter, then add the cinnamon and sugar. Line a deep
plate with a good crust, and fill it with the pie-mixture and
bake in a moderate oven.
CHOCOLATE PIE
Milk, 2 cups,
Eggs, 3,
Sugar, 4 tablespoons,
Grated sweet chocolate, % C11 P,
Vanilla extract, 1 teaspoon.
219
DESSERTS AROUND-THE-WORLD COOK BOOK
Make a custard by scalding the milk and pouring over it
gradually the eggs, which have been well beaten together,
with the sugar. Return it to the fire, and stir in a half -cup
of grated sweet chocolate.
Then remove it from the fire, add a teaspoon of vanilla,
and pour the mixture into a pie-plate lined with puff paste.
Bake until "set."
INGREDIENTS FOR MINCE-MEAT
Cold boiled fresh tongue, 2 pounds
(chopped very fine),
Finely chopped suet, 1 pound,
Tart apples, finely chopped, 5 pounds,
Seeded raisins, 2 pounds,
Sultana raisins, 1 pound,
Cleaned currants, 2 pounds,
Shredded citron, 1 pound,
Powdered cinnamon, 2 tablespoons,
Mace, 2 tablespoons,
Cloves, 1 tablespoon,
Allspice, 1 tablespoon,
Salt, 1 tablespoon,
Brown sugar, 3 pounds,
Sherry, 1 quart,
Brandy, 1 pint.
Chop fine the larger ingredients, mix well together, and
pack in a stone crock. If sealed in glass fruit-jars it will
keep indefinitely.
CARAMEL CTTSTARD
Sugar, y 2 cup,
Salt, % teaspoon,
Vanilla, 1 teaspoon,
220
AKOUND-THE-WORLD COOK BOOK DESSERTS
Hot milk, 1 quart,
Eggs, 3.
Put the sugar in an omelette pan and stir until it melts
and is light brown. Add 2 tablespoons of water to the sugar,
and then stir this into one pint of the milk. Beat the eggs
lightly and add to them the salt and vanilla, and add this to
the sugar and milk.
When well mixed then pour into it the rest of the milk.
It is important that you do not pour the milk into the sugar,
but the sugar into the milk, otherwise the mixture will be-
come lumpy.
When the remainder of the milk has been added to the
mixture, pour it into a 2-quart mold, and set the mold in a
pan of water and bake until it is a light brown.
Make for it a caramel sauce, composed of half a cup of
sugar and half a cup of boiling water, allowed to simmer
for 10 minutes.
LEMON PUDDING
Sugar, 2 cups,
Butter, 1 cup,
Sweet milk, 1 pint,
Eggs, 5,
Lemons, 2.
Cream the butter and sugar; beat the eggs separately, and
put in first the yolks, then the whites. Stir in the milk.
Grate the outsides of the lemons, squeeze the juice, and add
these, the very last, just before placing in the oven.
Bake about 30 minutes. Cocoanut pudding may be made
in the same way, grating the cocoanut, and in this case,
leave out a little of the butter.
221
DESSEETS AROUND-THE-WORLD COOK BOOK
STRAWBERRY SPONGE
Gelatin, y 2 box,
Sugar, 1 cup,
Strawberry-juice, 2 cups,
Eggs, 4,
Cream, % pint,
Vanilla, y 2 teaspoon.
Soak the gelatin in a half-cup of cold water for half an
hour. Then pour on to it 1 cup of boiling water, add the
sugar, and stir till it is dissolved. Add 2 cups of strawberry-
juice and strain all into a bowl.
Put the bowl into a pan of cold water, and let the mix-
ture become thick, stirring it now and then as it cools.
Then beat it to a stiff froth with a whisk; add the beaten
whites of the eggs, and beat all together till smooth. Put it
into small molds, or into one large mold, and chill.
Serve with a cold liquid sauce, flavored lightly with vanilla,
or a thin custard made with the yolks of the eggs.
Pineapple, raspberry, and blackberry sponge may be pre-
pared in the same way.
SOUFFlf CUSTARD
Flour, 1/2 CU P
Sugar, 2 tablespoons,
Milk, 1 pint,
Butter, 2 tablespoons,
Eggs (beaten separately), 5,
Salt.
Mix the flour, salt, and sugar to a paste with a little cold
milk. Turn this quickly into a pint of scalding hot milk on
the fire, and stir rapidly until very thick and smooth. Cover,
and cook for 10 minutes.
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AROUND-THE-WORLD COOK BOOK DESSERTS
Add the butter, cut in bits, and the beaten yolks of the
eggs, and stir for a moment longer, then cover and set it
aside for 10 minutes.
Whip the whites to a stiff froth and beat them into the
partly made custard. Then bake in a well-greased pudding-
dish placed in a pan of hot water, or in cups.
Have the oven very hot, and serve at once, as it quickly
falls.
PINEAPPLE SPONGE
Gelatin, 1/4 box,
Pineapple, 1 can,
Thick cream, y 2 cup,
Eggs, 2.
Cover the gelatin with % ^P of c ld water. Drain .the
syrup from the can of pineapple, measure it, and add enough
water to it to make iy 2 cups.
Heat this to the boiling point, take it from the fire and
add the gelatin to it, and stir until it is dissolved. Strain
it and set it aside until it begins to thicken, then add the
cream which has been whipped to a solid froth, also the whites
of the eggs beaten until stiff and dry.
Stir carefully together, and when quite thick, add 1 cup
of the pineapple which has been cut in tiny bits.
Turn into molds previously wet with cold water, and stand
them in a cool place until firm.
PRUNE SOTTFFlJi
Prunes, 1 pound,
Eggs, 6 or 7,
Sugar,
Whipped cream.
DESSERTS AROUND-THE- WORLD COOK BOOK
The prunes should be soaked overnight, and then cooked'
until they are soft. Put through a sieve, and mix with the
whites of the eggs beaten stiff. Sweeten to taste with sugar,
bake for 20 minutes, and serve with whipped cream.
APPLE SOTJFElf
Tart apples, 5,
Melted butter, 2 tablespoons,
Sugar, y 2 cup,
Eggs, 3,
Lemon (juice and grated rind), 1,
Nutmeg.
Pare and grate the apples, add the butter, sugar, lemon-
juice, and rind, then the eggs, beaten stiff. Pour the mix-
ture into a buttered dish, grate a little nutmeg over the top,
and bake for 30 minutes in a moderate oven.
Serve immediately with a hard sauce.
FEAPP^ED FIGS
HAWAIIAN
Ripe figs, 1 quart,
Cream, 1 quart,
Sugar, 1 cup,
Sherry, % cup.
Whip the cream until very stiff ; add the sugar and sherry.
Cut the figs in pieces, and put into a freezer, in alternate
layers of fruit and cream.
Let it stand until frozen.
GTIAVA SHERBET
HAWAIIAN
Ripe guavas, 24,
Eggs (whites, only), 3,
224
AROUND-THE-WORLD COOK BOOK DESSEKTS
Sugar, 1 cup,
Lemon, 1 (juice only),
Sherry, y 2 cup.
Pass the guavas through a sieve, add the whites of the
eggs, beaten stiff, also the sugar, lemon, and sherry wine.
Then freeze.
BOTHE GRTJETZE
GERMAN
Currants, 2 quarts,
Raspberries, 1 quart,
Lemon, 1,
Sago, or tapioca, 1 cup,
Sugar.
Mix the berries, currants, and the grated rind of the lemon
with enough water to thoroughly cover all, then cook 20
minutes, and strain and sugar to taste. Add the sago, or
tapioca, and then cook for 10 or 15 minutes longer, stirring
constantly. Serve cold, with thin custard sauce. Cornstarch
may be used instead of sago or tapioca.
CHOCOLATE PUDDING
GERMAN
Unsweetened chocolate, y pound,
Gelatin, y 2 package,
Milk, 1 quart,
Eggs, 3,
Sugar, 4 heaping tablespoons,
Vanilla.
Cook the chocolate with the milk; stir in the yolks of the
eggs, and also the gelatin. When cool, add the whites, beaten,
stir through the pudding, and put it in a form.
Serve ice-cold, with a custard sauce, flavored with vanilla.
225
DESSERTS AROUND-THE-WORLD COOK BOOK
CHOCOLATE PUDDING WITH CREAMY SAUCE
Chocolate, 2 tablespoons,
Powdered cinnamon, y 2 teaspoon,
Hot milk, 3 cups,
Scalded milk, 1 cup,
Stale bread-crumbs, 2 cups,
Eggs, 2,
Sugar, y ? cup,
Salt, a pinch.
Sauce
Butter, y 2 cup,
Powdered sugar, 1 cup,
Thick whipped cream, 1 pint,
Vanilla,.! teaspoon.
Mix the chocolate with the cinnamon and gradually add 1
cup of scalded milk, and simmer for a moment. Add the
hot milk and pour all over the bread-crumbs in a bowl.
Cover it, and let it stand for 15 minutes, then beat with a
spoon to mix thoroughly.
Beat the eggs and sugar together till light, adding a dash
of salt, and stir into the prepared bread. Mix well, and turn
into a greased pudding-dish, and bake for 45 minutes in a
moderate oven. Serve with a creamy sauce, which is made
as follows : Cream y 2 cup of butter with 1 cup of powdered
sugar, and beat till it is light. Whip in, gradually, a tea-
spoon of vanilla and a pint of thick whipped cream. Set
this over a pan of water, and stir well for 2 minutes. It is
then ready to serve at once.
LEMON CREAM
Lemon, 1,
Cornstarch, 2 tablespoons (dissolved in cold water),
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AROUND-THE-WORLD COOK BOOK DESSERTS
Eggs (beaten separately), 3.
Sugar, 1 scant cup,
Put the grated rind and the juice of the lemon into 2
cupsful of water, and when it boils, stir the cornstarch into
it. When it thickens a little, sweeten it to taste with a scant
cup of sugar, and then add the beaten yolks of the eggs.
When taken from the fire, stir in the whites, beaten to a
stiff froth. Be careful not to get it too thick, as it should
be creamy, and it is thicker when it is cold.
FLORENTINE CREAM
ITALIAN
Lemons, 2 (the juice only),
Oranges, 2 (the juice only),
Gelatin, 1 heaping tablespoon,
Sugar, iy% cups,
Cream, 1 pint,
Milk, y 2 cup.
Boil the fruit juices and the sugar together, for about 5
minutes, and set it away to cool. Dissolve the gelatin in the
milk, on the back of the range. Do not let it curdle.
Whip the cream stiff; add the fruit juice to it gradually,
and then add the gelatin mixture. Stir until it thickens;
pour into a mold, and set it on the ice to harden.
MOLDED FARINA
Milk, y 2 pint,
Farina, 1 large tablespoon,
Sugar, 1 tablespoon,
Vanilla, or almond extract, 1 teaspoon,
Egg, 1,
Salt, a pinch.
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DESSERTS AROUND-TFE-WORLD COOK BOOK
Scald the milk in a double boiler, add the farina and stir
until it has thickened nicely; then add the salt and sugar,
and cover it, and cook for half an hour. Add the egg and
flavoring just before taking from the fire.
Pour into cups or molds which have been rinsed in cold
water. When it has become very cold, turn it out, and serve
with cream and sugar.
GERMAN FARINA PUDDING
Farina, 4 ounces,
Milk, 1 quart,
Chopped almonds, 2 tablespoons,
Grated rind of 1 lemon,
Eggs, 4,
Sugar, 4 tablespoons,
Almond extract, 1 teaspoon,
Salt, 1 salt-spoon.
The yolks and whites of the eggs must be beaten separately.
Beat the farina into the milk. When it begins to thicken,
add the grated lemon-rind, chopped almonds, sugar, salt, and
the almond extract.
When sufficiently thickened, take from the fire, stir in the
yolks of the eggs, and then the beaten whites. Put into a
mold, and let it get firm.
Serve with raspberry, or any fruit sauce.
CREAM CHOCOLATE
Unsweetened chocolate, 2 tablespoons,
Eggs, 2,
Cream, y 2 CU P,
Milk, 14 cup,
Granulated sugar, 4 heaping tablespoons,
Salt, vanilla, and cinnamon.
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AROUND-THE-WORLD COOK BOOK DESSERTS
Cook the sugar and chocolate together with 4 tablespoons
of hot water, till it becomes a smooth shiny paste. Let it
boil hard, but be careful that it does not scorch. Add the
cream, reserving back 1 tablespoon which will later be used
to add to the egg-yolks, to prevent their curdling. Also add
a quarter of a cup of milk, and stir it in until it boils.
Set it over a hot-water pan, and add the eggs very care-
fully, using the reserved cream, and stirring fast all the time
After it thickens, which will be almost immediately, stir
in the beaten whites of the eggs, lightly and gently.
Then cover, and leave it over the hot-water pan 10 minutes
longer, until light and spongy. Sprinkle powdered sugar
over the top, and serve with cream.
ALMOND BLANCMANGE
Powdered gelatin, iy 2 heaping tablespoons,
Milk, 2 pints,
Sugar, 3 tablespoons,
Almond extract, Vo teaspoon.
Dissolve the powdered gelatin in a half pint of the milk,
add the sugar, the almond extract and the remaining pint
and a half of milk.
Strain into a basin, stirring occasionally until cool, then
pour into a wet mold, and set off in a cool place. Turn it
out when firm, and serve with cream.
ALMOND VELVET CREAM
Gelatin, 14 box,
Milk, 2 pints,
Eggs, 3,
Sugar, % cup,
Vanilla and almond extracts.
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DESSERTS AROUND-THE-WORLD COOK BOOK
Soak the gelatin in a cup of the milk for 1 hour. Heat
a pint of the milk in a double boiler. Beat the eggs and
two-thirds of a cup of sugar together, add a half pint of the
cold milk, and then mix this with the scalded milk in the
double boiler.
Stir and cook 5 minutes, remove from the fire, and flavor
with the almond and vanilla extracts.
Then add the gelatin. Stir until it dissolves in the hot
milk, then strain into molds and set away to cool. Serve with
sugar and cream.
TUNIS FRUIT CKEAM
Cream, 1 pint,
Dates, y 2 cup,
Figs, 1/2 cup,
Sherry, y 2 cup.
Cut the fruit into small pieces and stew until soft, in just
enough water to cover it. When cool, put it into glasses
(six), and over each put 1 tablespoon of sherry. Cover with
whipped cream.
CHESTNUT SNOW
Chestnuts,
Orange-juice,
Sugar,
Whipped cream.
Boil, shell, and blanch the chestnuts and pound them in a
mortar, moistening them from time to time with orange-
juice.
To each pint of chestnut-pulp, add 4 tablespoons of
whipped cream, and 1 tablespoon of sugar. Place them in
sherbet cups, and garnish with split chestnut-meats.
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AROUND-THE-WORLD COOK BOOK DESSERTS
CHESTNUT CREAM
Chestnuts, 2 quarts,
Powdered sugar, 1 tablespoon,
Brandy, or good sherry, 1 wine-glass,
Vanilla.
Shell and blanch the chestnuts, and put them over the fire
in boiling water and cook until tender enough to put through
a sieve.
Toss them up lightly with a fork, and add to them the
powdered sugar, the brandy, or sherry, and a little flavoring
of vanilla.
Place on a dish, and cover with a pint of cream whipped
light with a little powdered sugar.
CHESTNUT COMPOTE
Chestnuts, 1 pound,
Granulated sugar, 1/2 pound,
Water, 1 gill.
Boil, shell, and blanch the chestnuts. Make ready a syrup
by cooking together in a saucepan, a gill of water and half a
pound of granulated sugar. When it comes to a boil, drop
in the chestnuts, and let them remain at the side of the stove
where they will be at a very gentle simmer.
JELLIED CHERRIES
Red cherries, 1 can,
Gelatin, 2 tablespoons,
Whipped cream.
This should be made the day before you wish to serve it.
Dissolve the gelatin in a little cold water, add to it 1% pints
231
DESSERTS AROUND-THE-WORLD COOK BOOK
of the liquid drained from the cherries, and strain this mix-
ture into a ring mold and set it aside to harden.
When ready to put on the table, turn it out on a low dish,
and fill the center with the cherries after having removed the
pits. Sweeten slightly if necessary, and cover the top with
mounds of whipped cream.
GERMAN FRUIT TARTS
Flour, 2 cups,
Sugar, % cup,
Butter, 3 level tablespoons,
Milk, % cup,
Egg, 1,
Baking-powder, 1 teaspoon.
Mix all the dry ingredients. Rub the butter in with the
finger-tips until it crumbles. Beat the egg into the milk, then
stir it into the flour with a fork. Place on a well-floured
board and roll it a little thicker than a pie crust.
Line the sides and bottom of deep layer-cake tins, selecting
those having movable sides. For filling, use any small fresh
fruit that is in season halved and stoned plums, sliced apples,
peaches, etc.
Sugar the fruit liberally, and if desired, pour a custard of
1 egg to half a cupful of rich milk or cream, over it before
baking. When ready for serving take off the rim of the tin
and leave the tart on the bottom sheet; sprinkle with con-
fectioner's sugar, or if suited to the fruit, heap with whipped
cream.
PORCUPINE
GERMAN
Lady-fingers,
Creamed butter, 1 cup,
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AROUND-THE-WORLD COOK BOOK DESSERTS
Eggs, 8,
Sugar, 8 tablespoons,
Strong coffee, 8 tablespoons,
Almonds.
Stir slowly together; spread a layer half an inch thick of
the mixture on a plate, then a layer of lady-fingers; and
repeat until only enough cream is left to cover the top and
the whole outside.
Stick in, on end, all over the outside, quartered almonds.
Put on ice for 3 or 4 hours. This quantity is enough for 6
persons.
APPLE CAKE
GERMAN
Flour, 1 pint,
Sugar, 3 tablespoons,
Butter, 2 tablespoons,
Egg, beaten, 1,
Milk, y 2 cup,
Salt, % teaspoon,
Baking-powder, 1 teaspoon,
Apples, quartered and peeled,
Cinnamon.
Mix together the flour, salt, and baking-powder. Rub in
the butter, then mix to a soft dough, or very thick batter with
the egg and milk ; turn it into a well-greased shallow pan and
press partly into it, peeled and quartered apples, arranging
them in regular circles or rows, according to the shape of the
pan.
Sprinkle them with granulated sugar, mixed with % tea-
spoon of ground cinnamon. Bake in a hot oven, and serve hot
with cream.
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DESSERTS AROUND-THE-WORLD COOK BOOK
APPLE FLORENTINE
Large firm apples, 12,
Sugar, % pound,
Eggs, 4,
Sherry, 1 gill,
Butter, % pound,
Nutmeg.
Peel, core, and slice the apples, and stew them in as little
water as possible. When cooked, mash them through a col-
ander, and let them stand until cold.
Sweeten with the sugar, add % pound of butter, the sherry,
a seasoning of nutmeg, and the eggs, which have been beaten
until light. Bake 1 hour, and serve hot.
234
CAKE
REMARKS
Handling cakes To turn out a cake from a tin without
breaking, wrap a damp cloth around it for a few moments.
This will prevent its sticking to the tin.
Icing cake Cake icing will not crack when cut, if a little
thick cream is added to it. Allow 1 teaspoon of cream to
each white of egg. Before icing a cake, rub the top over
with flour. This will make the icing stick more firmly. If you
wish the icing to stand up, round the edge of the top, pin
a band of oiled paper round it before icing.
Blanching almonds Put them in a stewpan with enough
cold water to cover, and bring quickly to a boil. Strain,
rinse them in cold water, and rub them in a clean cloth. The
skins will then come off easily.
Pounding almonds When pounding almonds add a few
drops of cold water, or they are liable to oil. Almonds al-
ready pounded can be bought in tins, or by the pound. In
any case they need to be stored in tins, as any paper left in
contact with them absorbs oil.
YELLOW FKOSTING
Eggs, 2,
Sugar, i/ 2 cup,
Lemon-extract, % teaspoon.
Beat the yolks thoroughly, add half a cup of sugar (pow-
dered), half a teaspoon of lemon-extract. Use on a small
white cake.
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CAKE AROUND-THE- WORLD COOK BOOK
BLACK FETIIT CAKE
Brown sugar, 2 cups,
Butter, 1 cup,
Eggs, 3,
Molasses, 1 cup,
Soda, 1 teaspoon,
Ground cloves, 1 teaspoon,
Powdered cinnamon, 1 teaspoon,
Flour, 5 cups,
Sour milk, 1 cup,
Raisins, 1 pound,
Currants, 1 pound,
Citron, 1 pound,
Nutmeg.
Cream the butter with the sugar. Beat the eggs thoroughly,
and add them to the creamed butter and sugar. Add also
the molasses, soda, and spices, and beat well. Next add the
5 cups of sifted flour, and 1 cup of sour milk, beating it in;
first adding a little flour, and beating it in, and then a little
of the milk, and so on, until all is well beaten in.
Flour lightly, 1 pound of raisins and 1 pound of currants,
and 1 pound of finely shaved citron, and stir into the batter,
and bake in a slow oven.
This will make 2 loaves. The putting together of the in-
gredients counts very much in making; and this fruit cake
should be put together as directed, in order to insure suc-
cess.
DARK FKUIT CAKE
Flour, 3 cups, sifted,
Sugar, 1 pound,
Dried peaches, 1 pound,
236
AROUND-THE-WORLD COOK BOOK CAKE
Dried prunes, 1 pound,
Butter, y 2 pound,
Eggs, 5,
Oranges, 2,
Cloves, 1/2 teaspoon,
Ginger, 1 teaspoon,
Cinnamon, 1 teaspoon,
Salt, 1/2 teaspoon,
Chopped nuts, y 2 pound,
Baking-powder, 2 teaspoons.
The prunes should be washed and soaked for 12 hours; then
drained and stoned. Both the prunes and the peaches should
be cut up fine. Cream y 2 pound of butter, add 1 pound of
sugar, 5 beaten eggs and the spices. Add gradually 3 cupsful
of sifted pastry flour, the juice and also the grated rinds of
two oranges, and the chopped fruit, which should be lightly
dusted with flour.
Bake in a moderate oven for about 3 hours.
COMPOSITION CAKE
Flour, iy 2 pounds,
Sugar, 114 pounds,
Butter, % pound,
Eggs, 4,
Milk, 1 pint,
Soda, 1 (large) half -teaspoon,
Cream of tartar, 1 half -teaspoon,
Brandy, 1 wine-glass,
Sherry, 1 wine-glass,
Raisins, 2 pounds,
Currants, 1 pound,
Citron, y 2 pound,
Grated nutmeg, i/ 2 teaspoon,
237
CAKE AROUND-THE-WORLD COOK BOOK
Ground cinnamon, y 2 teaspoon,
Ginger, y 2 teaspoon,
Cloves, a pinch.
Mix, and bake slowly in a moderate oven. In lieu of the
soda and cream of tartar, 1 teaspoon of baking-powder may
be used.
FRUIT CAKE
Browned flour, 1 pound,
Sugar, 1 pound,
Butter, 1 pound,
Seeded raisins, 2 pounds,
Eggs, 12,
Stemmed currants, 2 pounds,
Candied orange-peel, i/4 pound,
Citron, % pound,
Shelled almonds, 1 pound,
French brandy, 1 gill,
Curasao cordial, 1 wine-glass,
Maraschino, 1 wine-glass,
Allspice, 1 tablespoon,
Cloves, 14 tablespoon,
Mace, 1/2 teaspoon,
Molasses, 1 cup,
Soda.
First get the fruit ready; raisins seeded and chopped, cur-
rants washed, stemmed and dried, almonds blanched and cut
in thin slices, citron and orange-peel cut in long thin slices,
and mix all together. Flour very lightly all that is put in,
as that prevents the fruits from settling at the bottom of
the pan.
Cream the butter and flour, stir until very light the yolks
of the eggs with the sugar. Then add the whites of the eggs
238
AROUXD-THE-WORLD COOK BOOK CAKE
which have been well whipped. Next the seasoning and after
that the fruit must be added, in small quantities at a time,
and finally add the molasses, to which a little soda is added
just as it is put in.
Bake in a deep pan for 4 hours. Be sure it does not bake
too long else it will be too dry. This cake will keep a year;
and is at its best when 4 weeks old.
WHITE FRUIT CAKE
Butter, 1 pound,
Granulated sugar, 1 pound,
Eggs, 10,
Grated lemon-rind, 1,
Seeded raisins, 1 pound,
Citron, thinly sliced, 1 pound,
English walnut kernels, y 2 pound,
Flour, 1 pound,
Soda, y 2 teaspoon,
Nutmeg, 1/2 teaspoon,
Brandy, or rum, % cup.
Mix the same as a pound cake, beating long and hard before
adding the fruit. It is better to use pastry flour, and sift
it twice. Reserve a part of the sliced citron to stick in the
top of the batter after it is in the pan.
SPICE CAKE
Flour, 2 cups,
Granulated sugar, 1 cup,
Sour milk, 1 cup,
Seeded raisins, 1 cup,
Soda, 1 teaspoon,
Egg, 1 yolk,
CAKE AROUND-THE- WORLD COOK BOOK
Butter, a piece size of an egg,
Cinnamon, i/ 2 teaspoon,
Cloves, y 2 teaspoon,
Nutmeg, a pinch,
Allspice, a pinch.
Chop the raisins and mix with the sugar and ground spices.
Beat the egg yolk, and stir it into the butter. Dissolve the
soda in the milk, and stir it into the egg and butter. Then
add a little flour and stir this mixture into the raisins and
sugar.
COFFEE CAKE
Flour, 2 cups,
Sugar, 1 cup,
Butter, 1/2 cup,
Molasses, i/ 2 cup,
Eggs, 2,
Seeded raisins, 1 cup,
Cinnamon, 1 teaspoon,
Cloves, 1 teaspoon,
Mace, 1 teaspoon,
Baking-soda, 1 teaspoon,
Cold coffee, i/ 2 cup.
Mix well. The baking-soda must be dissolved in the coffee.
Bake in a loaf, and when done, turn out, and ice the bottom
and sides with white frosting.
POUND CAKE, NO. 1
Flour, 1 pound,
Butter, 1 pound,
Sugar, 1 pound,
Eggs, 12,
240
AROUND-THE-WORLD COOK BOOK CAKE
Brandy, 1 tablespoon,
Mace, 1 salt spoon.
Cream the butter and sugar; beat the whites and the yolks
of the eggs separately, and very light. Add the brandy and
mace to the creamed butter and sugar. Stir in the yolks,
and after beating hard for a couple of minutes, then add the
flour and the beaten whites of the eggs, alternately, whipping
them lightly, but not stirring after they have gone in.
A pound-cake batter should be as stiff as it can be stirred.
Bake in brick tins, or in small pans, in a steady oven, covering
with paper to prevent too quick browning.
POUND CAKE, NO. 2
Butter, % pound,
Sugar, 1 pound,
Eggs, 10,
Flour, li/4 pounds,
Rosewater, 1 teaspoon,
Brandy, 2 teaspoons.
Beat the butter and sugar until very light. Add the yolks
of the eggs, and beat them together. Whip the whites of
the eggs and stir them in, gently, with the flour, into the
mixture.
Use 1% pounds of flour, and if too soft, add more. Add
1 spoonful of rosewater, and 2 of brandy. Bake slowly.
WHITE CAKE
Flour, 2 cups,
Sugar, 1 cup,
Baking-powder, 2 teaspoons,
Egg, 1 (white only),
Milk, 1 cup,
241
CAKE AROUND-THE-WORLD COOK BOOK
Butter, 2 tablespoons,
Salt.
Sift the flour, sugar, baking-powder, and a pinch of salt
together twice. Take the white of the egg in a cup, and fill
the cup with milk. Add to it, 2 tablespoons of soft butter,
and then put all together, and stir well, as therein lies the
secret of good making.
This cake is as equally well baked in a sheet, or in a loaf,
or in layers-; and is very cheaply made.
BRIDGET CAKE
Butter, 1 cup,
Sugar, 2 cups,
Flour, 3!/2 cups,
Milk, 1 cup,
Baking-powder (mixed with the flour),
1 teaspoon.
Stir well, bake in a loaf in a slow oven.
DRIED APPLE CAKE
GERMAN
Dried apples, 3 cups,
Molasses, 3 cups,
Sugar, 1 cup,
Sour milk, 1 cup,
Flour, 3 cups,
Eggs, 2,
Butter, % cupful,
Stoned raisins, 1 cup,
Soda, 2 teaspoons,
Ground cloves, 1 teaspoon,
Ground cinnamon, 1 teaspoon.
242
AROUND-THE-WORLD COOK BOOK CAKE
Soak the apples overnight. Chop them fine and simmer in
the molasses for 2 hours, and let them cool.
When cold, add all the other ingredients, the eggs being
well beaten ; stir all thoroughly together and pour into a large
tin, and bake in a slow oven.
GERMAN LOAF CAKE
Flour, 4 pounds,
Butter, 1% pounds,
Sugar, iy 2 pounds,
Sweet almonds, y 2 pound,
Bitter almonds, l / pound,
Citron, 6 ounces,
Eggs, 4,
Raisins, 1 pound,
Currants, 1 pound,
Warm milk, 1 quart,
Seasoning, spices, and rosewater.
Make the dough with flour, etc., and set it to rise with
yeast. The butter and other ingredients are worked in after-
wards.
SOFT GINGERBREAD
Flour, 4 cups,
Sugar, 1 cup,
Molasses, 2 cups,
Butter, 1 cup,
Sour milk, 1 cup,
Eggs, 3,
Soda, 1 teaspoon,
Ginger, 1 teaspoon,
Ground cloves, 1 teaspoon,
Mace and salt.
Mix all together, and bake in a moderate oven.
243
CAKE AROUND-THE- WORLD COOK BOOK
MEASURED ANGEL CAKE
Flour, 1 cup,
Sugar, iy 2 cups,
Eggs, 9, or 11, according to size,
Cream of tartar, 1 teaspoon,
Salt.
Take 1 glassful of the whites of the eggs, which will be
9, or 11, according to the size of the eggs, and add to it,
1 teaspoon of cream of tartar and a pinch of salt.
Beat until so stiff that the dish can be turned upside down
and the eggs will stay firm. Then season.
Stir together 1 cup of flour and 1% cups of sugar ; into this
stir the eggs lightly so lightly that particles of the beaten
eggs can be seen as the mixture is turned into the baking-pan.
Bake in a moderate oven until a nice light brown.
CAKES WITH FILLINGS
MINNEHAHA CAKE
Butter, y 2 cup,
Sugar, iy 2 cups,
Eggs, 3,
Milk, 1 cup,
Flour, 2y 2 cups,
Baking-powder, 2 teaspoons,
Vanilla.
Mix all the dry ingredients. Cream the butter and the
sugar together, and add to it the beaten yolks of the eggs.
Add next some vanilla, and then add, alternately, the milk
and the flour, beating well in, and bake in 3 layers in a quick
oven.
244
AROUND-THE- WORLD COOK BOOK CAKE
Put the cake together with a fruit filling in which the whites
of the eggs are used.
CARAMEL CAKE
Eggs, 6,
Sugar, 2 cups,
Flour, 21/j cups,
Milk, 1 cup,
Baking-powder, 1 teaspoon,
Vanilla, 1 teaspoon.
Bake in 3 layers, and when cool fill and ice with Caramel
mixture.
Caramel Filling
Brown sugar, 1 pound,
Butter, i/4 pound,
Milk, 1 cup.
Mix together, and when it begins to boil, stir continually
until it grows thick. Then it is ready to spread on the cake.
MOC&A CAKE
Flour, 1 cup,
Sugar, 1 cup,
Eggs, 2,
Milk, y 2 cup,
Butter, 2 tablespoons,
Baking-powder, 1 teaspoon,
Vanilla, 1 teaspoon.
In making the layers, stir the sugar and eggs together, then
add the flour. The milk and butter should be heated and put
in last. Bake in 2 layers. This makes a small cake.
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CAKE AROUND-THE-WORLD COOK BOOK
Filling for Mocha Cake
Confectioner 's sugar, 1 cup,
Cocoa, 2 teaspoons,
Butter, 14 cup,
Strong-made coffee, 2 tablespoons.
Put the filling between the layers, and on top.
JVLARSHMALLOW CAKE
Butter, 1 cup,
Sugar, 2 cups,
Milk, 1 cup,
Eggs, 4,
Flour, 4 cups,
Baking-powder, 3 large teaspoons,
Vanilla, 1 teaspoon,
Salt, % teaspoon.
Bake the layers in 3 thick, or 4 thinner layers.
Filling for Marshmallow Cake
Marshmallow candies, % pound,
Granulated sugar, 1 cup,
Egg, 1 (white only).
Put the marshmallows on an agate dish, and place in an
open oven until they have melted and run together. In the
meantime make a boiled icing with 1 cup of sugar and %
cup of hot water, and boil until the syrup hairs; then pour
over it the stiffly beaten white of 1 egg.
Add the melted marshmallows to this, beat slowly for 5
minutes, spread on the cake, between the layers, and on top.
For the top layer put a number of marshmallows on a skewer,
hold before the open fire, till they puff, and brown ; then place
them round the edge of the cake.
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FUDGE CAKE
Butter, 1 cup,
Sugar, 1 cup,
Milk, 1 cup,
Flour, 3 cups,
Pecan nuts, % cup,
Grated chocolate, 14 c up
Eggs, 2,
Baking-powder, 1 teaspoon.
Cream the butter with the sugar, add the milk, and choco-
late, eggs, sifted flour, and baking-powder, and last of all the
nuts, broken and dredged with flour. Bake in layers, and
put together with the fudge filling here given. Cover all
with boiled icing.
Filling for Fudge Cake
Sugar, 2 cups,
Chocolate, */4 cup,
Milk, % cup,
Butter, 1 tablespoon,
Vanilla, 1 teaspoon.
Put into a porcelain-lined saucepan the sugar, chocolate,
milk, and butter. The chocolate should be broken small.
Boil over a hot fire for 6 minutes; then take from the range,
add the vanilla, and beat until the mixture begins to thicken,
then pour quickly over the cake layers.
LADY BALTIMORE CAKE
Butter, 1 cup,
Sugar, 2 cups,
Flour, 3y 2 cups,
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Sweet milk, 1 cup,
Eggs, 6 (whites only),
Baking-powder, 2 level teaspoons,
Rosewater, 1 teaspoon.
Mix it as you would a white cake, and bake in 3 layers.
Filling for Lady Baltimore Cake
Granulated sugar, 3 cups,
Eggs, 3 (whites only),
Chopped raisins, 1 cup,
Figs, 5,
Nut-meats.
Cut the figs in very fine strips, and mix with them enough
chopped nut-meats to make 1 cupful. Dissolve the sugar in
a cup of boiling water. Beat the whites to a stiff froth.
Cook the sugar until it threads, then pour it slowly over
the beaten whites of the eggs. Stir constantly while pouring
it in.
Add to this icing the chopped raisins, nut-meats, and figs.
Ice, and emboss the sides and top of the cake with this mix-
ture.
SAND TARTS
Butter, 1/2 pound,
Granulated sugar, 1 pound,
Eggs, 3,
Vanilla extract, 1 teaspoon,
Flour,
Nutmeg.
Beat the butter to a cream and then add the sugar. Then
add the yolks of the eggs and the whites of 2 of the eggs,
which have all been beaten together. Add the vanilla, and
just a little grated nutmeg.
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Mix in barely sufficient flour to make a dough. Dust the
baking-board thickly with granulated sugar. Take out a piece
of the dough and roll it into a moderately thin sheet. Cut
it out with round cutters and bake in a moderately hot oven
until a light brown.
Dust the top of the sheet with sugar instead of flour, to
prevent the roller from sticking.
FRUIT DROPS
Flour, 2 cups,
Sugar, iy 2 cups,
Butter, 1 cup,
Eggs, 3,
Dates, % pound,
Figs, 1/4 pound,
English walnuts, iy 2 pounds,
Soda, 2 teaspoons,
Cinnamon, 1 teaspoon,
Allspice, 1/2 teaspoon,
Salt, a pinch.
Cream the butter and sugar. Add the eggs, salt, flour, soda
(which must be dissolved in 1 tablespoon of hot water).
Also add the dates and figs cut fine, the walnuts, cinnamon,
and allspice. Mix all together. Knead with the hands, roll
into little balls, and drop on buttered tins, and bake in a
hot oven.
SURPRISE MACAROONS
Shredded cocoanut, 1 cup,
Brown sugar, 1 cup,
Butter, 1 cup,
Eggs, 2, well beaten,
Oatmeal, li^ cups,
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CAKE AROUND-THE- WORLD COOK BOOK
Chopped raisins, 1 cup,
Chopped pecans, 1 cup,
Soda, 1 level teaspoon,
Cinnamon, y 2 teaspoon.
Dissolve the soda in a little hot water; mix all the in-
gredients well together, and drop, by small teaspoonsful, on
paper into a greased baking-pan.
Bake in a moderate oven until brown. After taking from
the fire, let it stand for a moment.
OATMEAL ROCK CAKES
Oatmeal, 3 cups,
Butter, 4 tablespoons,
Sugar, 10 tablespoons,
Eggs, 2.
Mix together, and drop from a teaspoon upon paper placed
in a buttered pan. Bake in a moderate oven until quite
brown.
OATMEAL SPICED COOKIES
Butter, y 2 cup,
Lard, y 2 cup,
Granulated sugar, 2 cups,
Sweet milk, 10 tablespoons,
Rolled oats, 3% cups,
Chopped nut-meats, % cup,
Flour, 3 cups,
Salt, y 2 teaspoon,
Cinnamon, 1 level teaspoon,
Cloves, 1 level teaspoon,
Allspice, 1 level teaspoon,
Soda, 1 level teaspoon.
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Mix together, beat vigorously. Drop from a spoon onto a
greased pan, leave room for spreading. Bake in a medium
oven. These cookies will keep for weeks if put into an air-
tight box.
GERMAN RINGS
Flour, 1/2 pound,
Sugar, 1 pound,
Butter, 1 pound,
Eggs, 2 (yolks and whites beaten separately),
Ground cinnamon, 1 tablespoon.
Beat the yolks and whites separately. Make a dough of the
flour, butter, and % pound of the sugar, and add both yolks
of the eggs, and half of the beaten whites.
Roll the dough in small pieces and form into rings. Dip
these first into the remaining white of egg, and then into a
mixture made of !/4 pound of the sugar, and 1 tablespoon of
ground cinnamon. Bake until light brown.
RUSSIAN ROCK CAKE
Butter, 1 cup,
Sugar, y 2 cup,
Eggs, 3,
Flour, Sy 2 cups,
Ground cinnamon, 1 teaspoon,
Nut-meats, 1 cup,
Dates, 1 pound.
Mix the butter, sugar, and eggs, and beat all to a cream;
add the spices, flour, nut-meats, and dates cut fine, and bake
on buttered tins.
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MARZIPAN
GERMAN
Almonds, 1 pound,
Powdered sugar, 1 pound,
Rosewater.
Blanch the almonds, and when perfectly dry, pound them,
or grind them fine in a meat chopper, and add to this grad-
ually, the sugar and rosewater. Cover a board thickly with
powdered sugar, and on this, with the fingers, knead thor-
oughly the mixture.
Allow the mixture to remain on the board for an hour after
kneading, and then roll it out to the thickness of about %
inch, and cut into small fancy shapes and allow these to
harden.
If so desired the mixture may be pressed into a figured
mold, and there allowed to harden, and then be turned out.
This does not require cooking, but may be placed in the
oven for a few moments to dry.
SCOTCH SHORT-CAKE
Butter, % pound,
Flour, 1 pound,
Powdered sugar, 1 pound,
Cinnamon, 1 tablespoon,
Eggs, 3.
Rub the butter and flour together; mix in the powdered
sugar and the cinnamon. Mix into a dough with the 3 eggs
well beaten, and roll it out into a sheet. Cut into round
cakes, and bake in a quick oven. They will require but a
few minutes.
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SUPERIOR COOKIES
Butter, 1 cup,
Sugar, 2 cups,
Eggs, 2,
Cream, 4 tablespoons,
Baking-powder, 2 teaspoons,
Flour.
Use only as much flour as may be required to roll them out.
Roll thin, and bake quick.
SUGAR COOKIES
Sugar, 2 cups,
Butter, 1 cup,
Eggs, 2,
Baking-soda, 1 teaspoon,
Carraway seed, 1 teaspoon,
Flour.
Use just enough flour to roll out. Bake in a moderate oven.
GINGER SNAPS
Butter, y 2 pound,
Flour, 2 pounds,
Ground ginger, 1 tablespoon,
Brown sugar, % pound,
Molasses, 1 pint.
Rub the butter into the flour, and add the ginger and the
sugar. Mix thoroughly, then add gradually the molasses, as
the dough must be quite stiff possibly you may not need
the entire pint of molasses, it depends on the grade of flour
used. Knead it thoroughly, and roll out into a thin sheet.
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Cut with a small round cutter and bake in a moderate oven
until the cakes are brown and crisp.
JACKSON SNAPS
Butter, y 2 pound,
Sugar, 1 pound,
Egg, 1,
Lemon, 1,
Flour (sifted), 1 quart.
Beat the butter to a cream, adding the sugar and egg well
beaten, also 1 cupful of water and the juice of 1 lemon, also
the grated rind of the lemon.
Knead in the flour which has been sifted possibly you may
require a little more than a quart. The dough must be hard
and elastic. Koll it out into a thin sheet, and cut out, and
bake in a moderate oven until they are brown and crisp.
HERMITS
Sugar, 1% cups,
Butter, % cup,
Eggs, 2,
Soda, 1 teaspoon,
Cinnamon, 1 teaspoon,
Cloves, 1 teaspoon,
Nutmeg, 1 teaspoon,
Chopped raisins, 1 large cupful,
Flour.
Use only enough flour to roll out. Dissolve the soda in a
little water before mixing. Put sugar or grated cocoanut,
or nuts, on top before baking.
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CRULLERS
Sugar, 1 cup,
Eggs, 2,
Sour milk, 1 cup,
Melted shortening, 3 tablespoons,
Salt, 1 level teaspoon,
Cream of tartar, 1 level teaspoon,
Baking-soda, iy 2 teaspoons,
Flour, nutmeg, cinnamon.
Use flour enough to roll as soft as can be handled ; spice to
taste with the nutmeg and cinnamon ; roll out, cut into shapes,
and fry in deep hot fat till a delicate brown.
GRANDMOTHER HOLT'S CRULLERS
Sugar, 10 tablespoons,
Melted butter, 5 tablespoons,
Lard, 6 tablespoons,
Sweet milk, y% cup,
Eggs, 3,
Soda, 14 teaspoon,
Flour, nutmeg, salt.
Mix together, using only enough flour to make rolling out
possible. Season to taste, with the nutmeg and salt. Shape,
and fry in very hot lard.
255
CANDY
MOLASSES CANDY
Molasses, 1 quart,
Vinegar, y 2 cup,
Sugar, 1 cup,
Butter, 1 heaping tablespoon,
Vanilla, 1 teaspoon,
Soda, 1 teaspoon.
Dissolve the sugar in the vinegar. Mix it with the molasses,
and boil, stirring frequently, until it hardens by being dropped
from the spoon into cold water.
Then stir in the butter and soda, the latter dissolved in
hot water. Flavor to taste, with vanilla, give one final stir,
and pour into buttered dishes.
While still hot, pull it white, into sticks, using butter or
flour on the fingers.
ENGLISH MOLASSES CANDY
Molasses, 1 pound,
Brown sugar, 1 pound,
Butter, y 2 pound,
Vanilla, or peppermint, 1 teaspoon.
Boil the sugar and molasses slowly together, until the mix-
ture becomes stringy, then stir in the butter and a teaspoon
of vanilla or peppermint. The longer it is cooked the more
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brittle it will be, and when brittle it will keep better, and be
less apt to become sticky.
When sufficiently cooked pour into a buttered tin. Nuts
may be added if desired, and if so, should be added when
about to pour into the tin, care being taken to stir them
well into the candy.
WHITE SUGAR CANDY
Granulated sugar, 3 cups,
Cream of tartar, 1 salt-spoon,
Vinegar, 2 tablespoons,
Butter, 1 teaspoon,
Cold water, % cup.
Place over a slow fire the vinegar, sugar, and water, and
beat slowly until the sugar is dissolved, then add the butter
and cream of tartar. Do not stir after the sugar commences
to boil. Cook until a sample dropped in cold water will
harden.
Flavor with vanilla. Half of it may be colored pink with
fruit-coloring, or chocolate may be used.
When pulled, this makes a fine cream candy.
SEA FOAM
Loaf sugar, 1 pound,
Thick cream, 1 cup,
Nut-meats, finely chopped, 1 cup.
Bring the sugar and cream to a soft boil, then take off the
fire, and whip with an egg-beater, until soft and fluffy, like
down. Stir in the nuts, and cut in irregular shapes.
Place them on paraffin paper, and allow them to cool before
handling.
It is more difficult to make candy in warm weather than in
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CANDY AROUND-THE-WORLD COOK BOOK
cold. It should be cooked a little longer in summer than in
winter.
BUTTER SCOTCH
Brown sugar, 1 pound,
Butter, y pound,
Ground ginger, y 2 ounce.
Dissolve the sugar, add the butter, and keep stirring over
the fire until it sets lightly, then add the ginger, stir it well
in, and pour the whole into a buttered dish, and set in a cool
place.
PEPPERMINT DROPS
Granulated sugar, 1 large cup,
Hot water, 4 tablespoons,
Confectioner's sugar, 4 tablespoons,
Oil of peppermint, a few drops.
Put the cup of sugar in a granite saucepan, together with
the hot water, and when the mixture commences to boil con-
tinue to cook for 3 minutes only. Then add the confectioner 's
sugar, and a few drops of peppermint oil, which have been
mixed together, and turning it quickly into the boiling syrup,
stir it well.
Take from the fire, and set it in a larger pan of cold water ;
and, with a spoon, drop the hot liquid in spots, about the
size of a nickel, on oiled paper, or on marble.
Do not place the lozenges so close together that they will
be liable to run together.
CREAM PEPPERMINTS
White sugar, 1 pound,
Cream of tartar, 14 teaspoon,
Oil of peppermint, 3 drops.
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Dissolve the cream of tartar in a teacup of cold water, add
to it the sugar, and place over the fire, and boil until a sample
cooled in water can be rolled into a ball with the fingers. Then
remove from the fire, allow it to cool a little, and then beat
with a spoon until it turns white.
Add 3 drops of oil of peppermint, and mix it well into the
candy. If the candy hardens too quickly while beating, set
the bowl in a tin of boiling water. Make into balls with the
hands.
MINT DROPS
Sugar, 1 pound,
Oil of peppermint, 3 drops,
Cream of tartar, y 2 salt-spoon.
Dissolve the cream of tartar in half a cup of water, and
put this, together with the sugar, over the fire, and stir until
the sugar is dissolved and the mixture commences to boil.
Continue to boil until a sample, tested in water, becomes
stringy; then add 3 drops of peppermint oil, stir it well in,
then take from the fire, and when somewhat cooled, beat
quickly until it begins to look opaque. Then pour into tiny
fluted molds, or drop on oiled paper or marble. They will
harden at once.
SAUERKRAUT CANDY
Take 2 cups of brown sugar, half a cup of boiling water,
boil until it will harden in cold water; add cocoanut, grated,
and pour, after beating well, upon a buttered dish.
COCOANUT DROPS
Grated cocoanut,
Granulated sugar,
White of egg.
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To 1 grated cocoamit add the half of its weight of gran-
ulated sugar, and the white of 1 egg, beaten to a stiff froth.
Stir and mix well together, drop on buttered paper, or on
waxed paper, and place in the oven and bake for 15 minutes.
PEANUT BRITTLE
Peanuts, 1 cup,
Granulated sugar, 1 pint.
Boast, shell, and blanch the peanuts. Put the sugar in a
frying-pan, place on a moderate fire. Add no water, or any
kind of liquid. Stir often with a metal spoon, or one of agate-
ware. As the sugar heats it will at first lump, then as it
grows hotter will gradually melt.
Do not let the syrup turn darker than weak coffee; and
in stirring be careful not to allow it to splash on the skin,
as it makes a painful burn.
When melted, and pale brown, stir in the nuts, then turn
out quickly into a flat well-greased pan, resting in cold water.
Pound out the mixture as thin as possible, and put aside
in a cold place to harden before breaking the candy into
pieces.
PEANUT CANDY
Molasses, 2 cups,
Sugar, 1 cup,
Vinegar, % (small) cup,
Butter, 1 tablespoon,
Water, 1 cup,
Peanuts (roasted).
Place all except the peanuts in a kettle, and boil until
brittle, then stir in the peanuts which have been shelled and
skinned.
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AROUND-THE-WORLD COOK BOOK CANDY
Pour out on a greased plate. English walnuts or hickory-
nut meats may be used in the same manner.
NUT CANDY
Nut-meats, 1 cup,
Sugar, 1 cup,
Molasses, 1 cup.
Boil together until the mixture is brittle when dropped into
cold water. Add the meats of either peanuts, hickory-nuts,
walnuts, almonds, etc. Then take from the fire.
Pour into buttered pans, and mark into squares before it
cools.
PENOTCHIE
Light-brown sugar, 3 cups,
Milk, 1 cup,
Butter, 1 teaspoon,
Vanilla extract, 1 teaspoon,
Nut-meats, 1 cup.
Any of the various nut-meats may be used. Put the sugar
and milk over the fire, and boil till a sample dropped into
cold water makes a soft, but firm ball in the fingers.
Then add the butter. Take from the fire, flavor with the
vanilla, stir in the nut-meats which have been broken in little
bits, turn out onto a shallow pan, well buttered, and mark
into squares with a buttered knife.
NOUGAT
Sweet almonds, 1 pound,
Loaf sugar, 1 pound,
Lemons (juice only), 3.
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CANDY AROUND-THE-WORLD COOK BOOK
Blanch the almonds, and with a sharp knife split each into
several parts. Spread them over a large dish and place in a
slow oven.
Powder the loaf sugar, and put it in a preserving-pan with-
out any water at all, and set it on the back of the stove, or
over a gentle fire and stir with a wooden spoon till the sugar
is nearly dissolved.
The almonds should not be allowed to brown in the oven.
Take them out and mix them with the juice of 3 lemons, and
put the almonds, a few at a time, into the melted sugar, and
allow them to simmer until a thick paste is formed, taking
care to stir hard all the time.
Prepare a mold or square tin, well greased inside with
olive-oil, and into it pour the mixture ; smooth it evenly, and
set it in a cool place to harden ; then cut it into oblong blocks
with a buttered knife.
FRENCH FONDANT
As fondant forms the base for many candies, it is of im-
portance that in the making of such candies care in making
the fondant be always exercised.
Fondant can be used at any time for the foundation of
candies ; when any of this mixture is left over in candy-making,
it can be used after the lapse of time.
The regular formula for making fondant is as follows :
Granulated sugar, 1 pound,
Water, y 2 pint,
Flavoring.
Place a graniteware OF enameled stewpan over the fire
not next to the blaze and stir in the sugar and water, con-
stantly stirring until all the sugar is dissolved. Then let the
syrup boil for from 5 to 6 minutes, trying it by dropping a
262
AROUND-THE-WORLD COOK BOOK CANDY
few drops into a glass of cold water. When it will form soft
balls in the fingers take it from the fire and pour the syrup
into a large platter that has been cooled in cold water.
When the syrup begins to thicken and cool, beat it rapidly
with a wooden spoon. Add any desired flavoring before this
beating.
After having beaten until white, knead it with the fingers,
as kneading dough. This will cause the fondant to become
smooth and of good consistency, which will enable it to be
easily shaped to suit one's fancy.
CHOCOLATE COATING
Chocolate coating for almonds and creams is made by melt-
ing sweetened chocolate in a double-boiler.
Run a thick skewer into each nut, and dip into the melted
chocolate until thoroughly coated.
Spread on buttered tins to dry, or on waxed paper.
CHOCOLATE BONBONS
Sweetened chocolate, y 2 pound,
Gum arabic, 1 ounce,
Confectioner's sugar, 2 ounces.
The gum arabic should be dissolved in iy 2 tablespoons of
hot water. Put the chocolate into a boiler and cook until
soft, then add the gum arabic, dissolved in water and stir
till smooth. Add the sugar, mix all together, and then drop
the chocolate, gradually, from the spout of the sugar-boiler,
cutting off with a wire, to desirable size. When the candy is
dry it is ready to eat.
CHOCOLATE CREAMS, NO. 1
Vanilla chocolate, 1 cake,
Vanilla extract, 2 tablespoons,
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CANDY AROUND-THE-WORLD COOK BOOK
Powdered sugar, 3 cups,
Cornstareh, or arrowroot, 2 tablespoons,
Butter, 1 tablespoon.
Wash the salt from the butter. Stir the sugar and 1 cup
of water together, and mix in the cornstarch, or arrowroot,
and bring to a boil, stirring constantly to induce granulation.
Boil about 10 minutes, and then add the butter.
Take from the fire, and beat as you would eggs, until it
begins to look like granulated cheese. Then put in the vanilla
extract. Butter your hands well. Make the cream into balls
about the size of large marbles, and lay them on a greased
dish.
During this time the chocolate should have been melted, by
putting it, grated fine, into a tin pail, or a saucepan, and
plunging it into another pail, containing boiling water.
When the chocolate is a black syrup add about two table-
spoons of the powdered sugar to it, beat it smooth, turn it out
on a hot dish, and roll the cream balls in it until sufficiently
coated.
Lay them on a cold dry dish to dry, taking care that they
do not touch each other.
CHOCOLATE CREAMS, NO. 2
Unsweetened chocolate, 2y 2 ounces,
Cooked fondant, 1 pound,
Flavoring.
Roll the fondant into small balls, and place on oiled paper
to harden. Use only half of the fondant for this purpose,
and put the other half of the fondant into the stewpan with
2!/2 ounces of chocolate and add a few drops of vanilla or
other flavoring extract.
Put the stewpan into another vessel of boiling water, al-
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AROUND-THE- WORLD COOK BOOK CANDY
lowing the fondant and chocolate to melt together and form
a thick cream.
Then remove from the fire, take the hardened-fondant balls,
one at a time, either on a fork or on a sharpened stick, and
dip into the chocolate-fondant, placing them immediately on
a smooth oiled paper, in a cold place to harden.
BURNT ALMONDS
Brown sugar, I 1 /** cups,
Shelled and blanched almonds, 1 cup,
Water, 3 tablespoons.
Put the sugar and water into a saucepan, place on the fire,
and stir until the sugar is dissolved. When the sugar comes
to a good boil, put in the almonds, and stir till the nuts are
well covered and a little browned.
Turn on a buttered dish, and separate each nut. If not
coated with candy, thoroughly, then repeat the process.
CHOCOLATE ALMONDS, NO. 1
Sweet chocolate,
Almonds,
Vanilla extract.
Blanch the almonds. Grate or shave the chocolate into a
bowl, set in a pan of boiling water. When the chocolate is
melted put an almond on the point of a darning needle, and
dip it into the melted chocolate. Then lay it on greased
paper to dry. After all the nuts have been dipped and dry,
dip a second time and a third time if so desired.
CHOCOLATE ALMONDS, NO. 2
Vanilla chocolate, % pound,
Butter, 2 tablespoons,
Almonds.
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CANDY AROUND-THE-WORLD COOK BOOK
Put the chocolate into a pan over boiling water, and when
melted, stir in the butter, and add 2 tablespoons of boiling
water.
The almonds, which have already been blanched, should
have been dried between towels, and roasted in the oven till
a light brown.
Dip the almonds into the coated mixture, and drop on
paraffin paper to harden.
CHOCOLATE TAFFY
Granulated sugar, 2 cups,
Grated chocolate, 3 cups,
Boiling water, i/ 2 cup,
Butter, 1 tablespoon,
Vanilla extract, 2 teaspoons.
Cook until it will nearly crack when dropped into cold
water, then add the butter, and continue to boil, until the
candy snaps when tested in cold water. Take from the fire,
flavor with the vanilla, cool and pull it, and cut it into any
desired shapes.
CHOCOLATE CHIPS
Chocolate,
Molasses, 1 cup,
Sugar, % cup,
Butter, 1 heaping tablespoon,
Vanilla extract.
First mix a candy of molasses for the filling. This should
be made as follows: Boil together molasses, sugar, and but-
ter until a little of it dropped into cold water is crisp, then
add a flavoring of vanilla, and pour it out on buttered tins
and when cool enough to handle, pull thin, and cut into
small pieces.
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AROUXD-TIIE-WORLD COOK BOOK CANDY
When these pieces have become perfectly cold, dip them
into melted sweetened chocolate, also flavored with vanilla,
and lay the pieces on waxed paper to dry.
CHOCOLATE CARAMELS, NO. 1
Light brown sugar, 3 pounds,
Chocolate, % pound,
Butter, 14 pound,
Cream, y 2 cup,
Vanilla extract, 3 tablespoons.
Put into a porcelain kettle all except the vanilla and set
it on the back of the stove and let it melt slowly 2 hours
is not too long, if you wish the candy to be rich and smooth.
When melted let it heat stronger, and boil for about 10
minutes, then try it in cold water, and if it forms a ball of
the consistency of putty, take from the fire, and beat, add-
ing the vanilla, then turn into a buttered dish, and when set,
mark off in squares.
CHOCOLATE CARAMELS, NO. 2
Brown sugar, 1 pound,
Grated, unsweetened chocolate, 4 ounces,
Thick molassses, 1 teaspoon,
Butter, 2 ounces,
Sweet milk, % cup,
Vanilla extract, 20 drops.
The butter should be unsalted if possible. Put all the in-
gredients into the saucepan except the vanilla, and boil, stir-
ring constantly, for 20 minutes. Try, by dropping a little
in a cup of cold water, and as soon as it will form a ball,
and does not discolor the water, remove the pan from the
fire.
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CANDY AROUND-THE-WORLD COOK BOOK
Add the vanilla, and beat with a wooden spoon till cool;
then pour into a shallow tin pan that has been greased with
butter, and allow it to harden. Before it is quite hard, cut
into blocks with a sharp knife.
CHOCOLATE NUT CANDY
Cocoa, or chocolate, 1 pound,
Pulverized sugar, 2 cups,,
Cream, y 2 cup,
Butter, 1 tablespoon,
Vanilla, 1 teaspoon,
Nut-meats, 1 cup.
Any nut-meats may be used except peanuts. Put the sugar,
cream, cocoa, and butter in a saucepan, place over a quick
fire, stir constantly to prevent burning, and at the end of
3 minutes test it by dropping a little in cold water. If it
forms a soft ball, remove from the fire, and flavor with the
vanilla, then heat the candy in the kettle till begins to thicken.
Have ready the nuts, stir them into the candy then pour on
buttered tins.
When nearly cold cut in squares. Instead of vanilla a
teaspoon of cinnamon may be used for flavoring.
CHOCOLATE FUDGE, NO. 1
Unsweetened chocolate, 1 cake,
Brown sugar, 3 pounds,
Milk, 1 cup,
Butter, y 2 pound,
Vanilla, 1 teaspoon.
Let the sugar, milk, and butter come to a boil, then add
the cake of chocolate, and boil further till it thickens. Try
it in water. Take from the fire, and season with vanilla.
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AROUND-THE-WORLD COOK BOOK CANDY
Beat it till creamy for about 5 minutes. Cool in a shallow
pan, and mark it in squares before it hardens.
CHOCOLATE FUDGE, NO. 2
Chocolate, 1 pound,
Sugar, 2 pounds,
Milk, or cream, 1 cup,
Butter, % pound,
Vanilla, 1 teaspoon,
Salt, a large pinch.
Dissolve the chocolate over the tea-kettle, then mix with it
the sugar and cream, or milk, and return to the stove. After
it conies to a boil stir in the butter and a large pinch of salt.
Boil till the mixture forms a very soft ball when dropped
into cold water. It should have just consistency enough not
to go to pieces when handled.
Beat it vigorously, stirring in the vanilla, and when the
candy has slightly cooled, pour it into buttered pans, and
when almost set, mark it in squares with a knife.
This also makes good icing for a chocolate cake.
NUT FUDGE
Sugar, 3 cups,
Milk, 1% cups,
Butter, 1 large tablespoon,
Vanilla, 1 teaspoon,
Nut-meats, 1 cup.
Break the nut-meats in bits. Boil the sugar and milk to-
gether, slowly until perfect drops will form when dropped
in cold water.
Then remove from the fire, add the butter and vanilla.
Heat again till thick, then add the nut-meats, mix well, and
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CANDY AROUND-THE- WORLD COOK BOOK
turn into buttered plates and mark in squares with a knife,
while still warm.
MAPLE CARAMELS
Maple sugar, 2 pounds,
Cream or milk, 1 quart.
Break the sugar into the milk, half cream if so preferred,
and boil steadily till a little dropped in cold water will
harden.
Then pour it into greased pans, and as it cools mark off
into squares.
COFFEE CARAMELS
Brown sugar, 1 pound,
Strong coffee, 1 cup,
Cream, % cup,
Butter, 1 tablespoon.
Cook until brittle when dropped into cold water, then pour
into buttered tins, and when nearly cold, mark off in squares.
MEXICAN KISSES
Brown sugar, 2 cups,
Sweet milk, y 2 cup,
Butter, 1 heaping tablespoon,
English walnuts (broken in bits) , 1 pound.
Put the sugar, and milk in a stewpan, and cook gently till
a little dropped in cold water will ball when rubbed in the
fingers. It will take about 10 minutes to reach this stage.
Stir constantly while boiling as it scorches easily.
Add the butter, and as soon as melted, remove the pan
from the fire and beat steadily till the mixture is creamy, and
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AROUND-THE-\VORLD COOK BOOK CANDY
a bit granulated. Then stir in the walnuts or other nut-
meats, beat hard, and turn into buttered pans, and set away
to harden in a cool place.
GUM-DROPS
Gum arabic, 1 pound,
White sugar, 1 pound,
Cornstarch and flavoring,
Granulated sugar,
Coloring if desired.
Dissolve the gum arabic in a pint and a half of water, strain,
and add the pound of white sugar, and heat till all the sugar
is dissolved. Flavor to taste, and color all, or a part of it
if so desired. The flavoring and coloring should be added
to the mixture while it is warm.
When about the consistency of honey, fill a shallow pan
with cornstarch, then take a rounded stick, the size the gum-
drop is desired to be, and make little indentations in the
cornstarch.
Fill a thin-lipped pitcher with the mixture, and pour it
gently into these starch-molds, cutting the stream with a wire.
When all the molds are filled, set the pan in a warm place
for several days, till the drops are hardened enough to handle ;
then take them out of the molds and dampen them a little,
and shape in granulated sugar.
LEMON-DKOPS
Lemon-juice,
Loaf sugar.
Squeeze some lemon-juice into a pan and with it mix some
of the best loaf sugar, pounded and passed through a sieve.
Make a paste so thick that it can scarcely be stirred, and
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CANDY AROUND-THE-WORLD COOK BOOK
place it in a porcelain saucepan over a hot fire, and stir for
about 5 minutes with a wooden spoon.
Then remove it from the fire, and drop from the point of a
knife, upon waxed paper ordinary writing paper will do.
When cool, the drops rnay easily be removed from the
paper. Peppermint drops may also be made in the same
manner, by substituting the essence of peppermint, also orange-
drops made by substituting the juice of oranges.
CANDIED MINT LEAVES
Prepare fondant, and when the syrup is boiled, so that it
"hairs," remove it from the fire, stir a little, and dip each
small spray of mint into it, laying them afterwards on but-
tered paper to harden.
CANDIED VIOLETS
Candied violets may be prepared in the same way as candied
mint leaves.
The syrup may be colored by using grape juice, and the
stems made green with spinach leaves crushed, and the juice
added to fondant.
DECORATING CAKES
Crystallized mint leaves, and violets, and candied fruits
may be formed into most attractive decorations for cakes.
TO FASTEN CANDLES ON CAKES
Push a hot hat-pin, or a knitting needle into the bottom of
the candle ; remove, and put in a wooden toothpick while the
wax is still soft. After the wax is hardened around the tooth-
pick the candle may be easily placed in position on the cake.
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AROUND-THE-WORLD COOK BOOK CANDY
MARRONS GLACES
Fresh chestnuts, 1 quart,
Butter, 2 teaspoons,
Lemon-juice, 2 tablespoons.
Syrup
Sugar, 2 quarts,
Vanilla bean, 1-inch length.
Use freshly gathered chestnuts if possible. Score each nut
on one side with a sharp knife, then cover them with boiling
water, cook for 5 minutes, and then drain and dry them.
Add a teaspoon of butter to each pint of chestnuts, and placing
them in a pan, shake them over the fire for 5 minutes, which
will loosen both inner and outer skin and these must now be
removed together, while the nuts are hot.
Cover the bared nuts with cold water, adding the 2 table-
spoons of lemon-juice, and let them stand overnight, when the
nuts will be firm, and will not break in cooking.
In the morning drain and let them dry, and then cover them
with a syrup made of 2 pints of sugar and a cup of water,
for each pint of nuts used or in this case, 2 quarts of sugar,
and 2 cups of water. Cook without boiling for 2 hours, or
until the nuts look clear.
Drain off the syrup, taking care not to break the nuts, and
reduce the syrup by rapid boiling. If the nuts are to be put
away in syrup, then 5 to 8 minutes' boiling will be enough and
in this case, when the syrup is cooked down, put back the
nuts, and add the desired flavoring: This should be, either;
an inch-length of vanilla bean for each quart of nuts, or,
the juice and thin rind of one lemon, or, 2 tablespoons of
maraschino.
After the flavoring is gently stirred in, pour the nuts and
the syrup into small glasses, and seal when cold.
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CANDY AROUND-THE-WORLD COOK BOOK
This makes an ideal flavoring for ices; or, the nuts and a
little of the syrup may- be served in frappe glasses with
whipped cream.
Sweet potatoes may be prepared in the same manner in-
stead of chestnuts.
CHESTNUTS GLACES
Chestnuts, 1 quart,
Granulated sugar, 1 pound,
Water, 2 cups.
Put a quart of fine large chestnuts into a frying-pan and
roast, then skin them, and stick a wooden tooth-pick into each
one. The chestnuts should not be allowed to brown.
Boil the sugar with 2 cups of water, to the candying stage,
and then dip each nut into it. Stick the ends of the little
skewers in a dish of brown sugar, to drain and harden.
CANDIED ORANGE-PEEL
Oranges, 6,
Granulated sugar, y 2 pound,
Water, 1 cup,
Brandy.
Slice the oranges in pieces about a quarter of an inch thick.
Remove all the pulp, and soak the rinds overnight in water
sufficient to cover them. The water should be cold, and add
to it salt in proportion of a flat tablespoon of salt to a quart
of water.
In the morning put the rind on to boil, in fresh water, and
cook until tender but not broken; then put the pieces on a
sieve to dry.
Prepare a syrup of the granulated sugar and a cup of
water, and boil until it begins to thicken, but is not at the
crackling stage.
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AROUND-THE-WORLD COOK BOOK CANDY
Dip the pieces of peel into the brandy, and then dip them
into the syrup, which must be kept hot until the pieces have
all been dipped and dried two or three times.
The next day reheat the syrup, and dip the pieces again,
several times, and repeat this for 3 days, then dry off the
pieces, and pack in tin boxes, with waxed paper between each
layer of peel.
ORANGE BALLS
CALIFORNIA
Orange peel,
Sugar.
Soak the orange peel for 3 days in cold water, changing
the water each day. Then put the peel in hot water, and
boil until soft. Squeeze as dry as possible; chop fine and
weigh it.
Take the same weight of sugar, and boil it with a little
water until it hairs. Then add the chopped peel, boil a few
minutes longer, take from the fire, cool, put on a baking-
board sprinkled with granulated sugar, and mold into small
balls. Roll these in sugar, and spread on a plate to drv
275
BEVERAGES
PUNCHES
PUNCH
Plain soda-water, 4 bottles,
Claret, 4 quarts,
Brandy, y 2 pint,
Rum, Medford or Jamaica, 1 pint,
Moselle, or Rhine wine, 1 pint,
Vermouth, 1 gill,
Pineapple, sliced, 1,
Oranges, sliced, 4,
Mix, and sweeten with loaf-sugar, to taste.
FISH-HOUSE PUNCH
Brandy, 1 pint,
Jamaica, or Medford rum, 2 pints,
Lemon- juice, 1 pint,
Strong green tea, y 2 pi nt >
Water, 3 pints,
Loaf-sugar, iy 2 pounds.
Mix, strain, and before serving, add ice.
PHILADELPHIA FISH-HOUSE PUNCH
Peach brandy, 1/4 pint,
Cognac, 1/2 pint,
Jamaica, or Medford rum, % pint,
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AKOUND-THE-WORLD COOK BOOK BEVERAGES
Lemon- juice, % pint,
Apollinaris, 1 quart,
White sugar, % pound.
Dissolve the sugar in one-half its volume of water before
mixing. Mix all together, stir well, and serve with a large
lump of ice in the bowl.
NAVY PUNCH
Jamaica rum, 2 quarts,
Brandy, 2 quarts,
"White wine, 2 quarts,
Tea, 1 quart,
Lemons, the juice of 24,
Oranges, the juice of 6,
Water, 1 pint,
Soda-water, 6 bottles,
Light brown sugar.
Squeeze the juice of the lemons and oranges into a punch-
bowl. Twelve of the lemons and all of the 6 oranges should
be pared, before squeezing, and the peel placed in 1 pint of
boiling water and allowed to stand until cold. Strain this
water and pour it into the punch-bowl.
Next add the spirits and the tea, and mix well by stirring,
and add a large block of ice.
Just before serving add the soda-water and sweeten to
taste with the brown sugar, placing in the bowl some of the
slices of orange and lemon for effect.
TJ. S. S. RICHMOND PUNCH
This celebrated punch is made from a stock, which can be
kept in bottles, and at any time will produce an excellent
punch by the addition of soda-water or champagne and ice,
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BEVERAGES AROUND-THE-WORLD COOK BOOK
and is very useful in that it can be prepared on the spur of
the moment. In making the stock, care should be used that
the tea should not be drawn long enough before using to
become bitter. When the stock has been made it should be
tightly bottled, and placed in a comparatively cool place.
The following is the composition of the stock :
Jamaica rum, 1 quart,
Brandy, 1 quart,
Strong black tea, 1 quart,
Port wine, 1 quart,
Lemons, 12,
White sugar, 3 cups,
Curasao, y 2 pint.
'Just before serving add 10 bottles of soda-water to 3 quarts
of stock. Use plenty of ice.
CHAMPAGNE PUNCH
Champagne, 2 quarts,
Brandy, 1 pint,
Rich lemonade, 1 pint,
Curagao, 1 gill,
Syphon soda, 1 quart.
First make the lemonade, and to this add the curagao and
the brandy, a few minutes before the punch is to be served.
Place a large block of ice in the bowl with the liqueur mix-
tures. Then add the soda and the champagne. The bowl
may be further dressed with sliced oranges or with small
fruits in season, such as strawberries, or cherries.
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AROUND-THE- WORLD COOK BOOK BEVERAGES
CHAMPAGNE PUNCH FOR TWELVE
CHAMBERLIN
Champagne, 2 bottles,
Brandy, % bottle,
Rum, % tumbler,
Strong black tea, 1 tumbler,
Lemons, 3, strained,
Powdered sugar, to taste.
CONGRESSIONAL PUNCH
CHAMBERLIN
Lemon-juice, 1 quart (very sweet),
Whisky, 1 quart,
Brandy, 1 pint,
Claret, 1 quart,
Champagne, 1 quart and 1 pint,
Oranges, bananas, etc., sliced,
Sweeten to taste.
REGENT PUNCH
Strong green tea, 1% pints,
Jamaica rum, 1 pint,
Brandy, 1 pint,
Batavia arrack, 1 pint,
Curagao, 1 pint,
Champagne, 1 quart,
Lemon- juice, iy 2 pints,
Capillaire, 11/2 pints,
Pineapple, 1, sliced,
Oranges, 2, sliced.
Mix all in a punch-bowl, and add ice and the champagne,
just before serving. Sweeten further with sugar, if so de-
sired.
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BEVERAGES AROWD-THE-WORLD COOK BOOK
Capilladre is a simple syrup made of sugar, or honey, and
flavored with, orange-flowers, or with orange-flower water.
CLARET PUNCH
Claret, 1 quart,
Sherry, i/ 2 pint,
Maraschino, 1 liqueur-glass,
Pulverized sugar, !/4 pound,
Seltzer (siphon), 1 quart,
Ice, and the peel of 1 lemon.
Mix well, strain the punch, and add the ice and seltzer just
before serving.
MADE DRINKS
APPLE TODDY
VIRGINIA
Old apple-brandy, 1 gallon,
Water, 1 gallon,
Loaf-sugar, 2 pounds,
Apples, large and sour, 8.
Bake the apples thoroughly without burning, and pour the
gallon of scalding hot water over them. Let them stand in
the water until cold, then put them through a colander, to
remove the skins, seeds, and cores.
Add the sugar, and when dissolved pour in the brandy,
and cover the crock or bowl tightly. When this is cold it
may be served at once, or it may be placed in tightly corked
bottles for future use.
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AROUND-THE-WORLD COOK BOOK BEVERAGES
APPLE TODDY
MARYLAND
Sour apples, well roasted, 18,
Boiling water, 1 gallon,
Sugar, 2 quarts,
Brandy, 1 quart,
Rum, Medford or Jamaica, 1 quart,
Sherry, 1 quart,
Madeira, 1 pint,
Arrack, y 2 pint,
Peach brandy, y 2 pint,
Orange bitters, y 2 pint,
Grated nutmeg, 1,
Pineapple preserves, 2 tablespoons.
Pour the hot water over the apples, let it stand till it is
cold, then put the apples through a colander, to take out the
seeds, skins, and cores. Then add the other ingredients, and
mix well together by stirring.
EGG-NOG
CHAMBERLIN
Pulverized sugar, 1% pounds,
Eggs, strictly fresh-laid, 12,
Best cognac, 1 quart,
Champagne, y 2 pint,
Powdered nutmeg, 1 even tablespoon,
Fresh sweet milk, 2 quarts,
Sweet cream, 1 quart.
Thoroughly beat up the yolks of the eggs and incorporate
them with the other ingredients by repeated stirring. Make
the whites of the eggs into light snowy foamy whiteness, and
place on top.
This receipt makes about 1 gallon of egg-nog.
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BEVERAGES AROUND-THE-WORLD COOK BOOK
CHERRY BOUNCE
Wild cherries, 6 quarts,
Medford rum, iy 2 gallons,
Loaf-sugar, 1 pound,
Water, 2 quarts.
Put all into a 3-gallon demijohn. Shake well together, let
stand for at least 3 months, sampling once in awhile, for it
may need more sugar.
The longer it stands the better it becomes.
MIXED SINGLE DRINKS
MILK PUNCH
Brandy, 1 liqueur-glass,
Jamaica rum, 1 liqueur-glass,
Powdered sugar, 1 teaspoon,
Milk, 2 gills (1 tumblerful),
Nutmeg and lemon-peel.
Pour the liquors into the mixer first, then pour in the milk
and sugar. Shake well, and strain into a large glass.
Sprinkle the nutmeg over the top, and squeeze in the lemon-
peel.
GIN FIZZ
Powdered sugar, 1 teaspoon,
Lemon- juice, 4 dashes,
Gin, 1 liqueur-glass,
Carbonated water, and fine ice.
Mix the gin, lemon- juice and sugar in a glass, stir, shake
thoroughly, in the mixer, strain into a glass, and fill up with
carbonated water and fine ice.
282
AROUND-THE-WORLD COOK BOOK BEVERAGES
RICKEY
Put a small piece of ice in a thin glass, and squeeze over it
1 lime. Put half the lime in the glass, and add a liqueur-
glass of either whisky or gin, and fill the glass with carbonated
water.
WHISKY SOUR
Squeeze the half of a lemon into the bottom of a glass, add
a dash of carbonated water, and a little sugar. Mix this
well, then fill the glass two-thirds full with shaved ice. Add
a liqueur-glass of whisky, mix well, and strain. Then put in
a slice of the lemon.
MINT JULEP, NO. 1
Whisky, i/ 2 gill,
Sugar, 1 teaspoon,
French brandy, a dash,
Cracked ice,
Mint.
Fill a tall thin glass with finely cracked ice, and leave it
for a few moments to become frosted on the outside. In
another glass put the whisky, crush slightly the mint sprigs,
so that its flavor will be imparted to the drink, add the sugar,
and stir the mixture. No water must be used, as the melting
ice will give all desired.
Pour this mixture into the tall glass, add a dash of French
brandy, if at hand, trim the glass with a little sheaf of mint
on one side, and put in a strawberry or a cherry to give it
color.
MINT JULEP, NO. 2
Sugar, 1 cup,
Mint, 6 sprigs,
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BEVERAGES AROUND-THE-WORLD COOK BOOK
Strawberry juice, 1 gill,
Lemons, the juice of 4,
Cold water, 2 cups,
Boiling water, 1 cup,
Raspberry juice, 1 gill,
Cracked ice.
Boil the cold water and the sugar for 20 minutes, crush the
mint, and pour the boiling water upon it, and allow it to stand
10 minutes, and then pour it into the syrup. To this add
the strawberry, raspberry- and lemon-juices, and serve cold
with the cracked ice.
MINT JULEP, NO. 3
Mint, 4 sprigs,
Whisky or brandy, 1 liqueur-glass,
Powdered sugar, y 2 teaspoon,
Mint, 4 sprigs,
Seltzer, a dash,
Cracked ice.
Bruise 2 sprigs of the mint, place them in a mixing-glass,
add the sugar and a dash of seltzer. Fill the tumbler with
cracked ice, add the brandy or whisky, stir, shake well, and
serve with a sprig or two on top.
PORT-WINE SANGAEEE
Port-wine, one claret-glass,
Pulverized sugar, 1 teaspoon,
Cracked ice,
Grated nutmeg.
Mix, shake well, and serve with the grated nutmeg on top
of the mixture, which should be put in a tall glass.
Sherry sangaree may be prepared in the same manner.
284
AROUND-THE-WORLD COOK BOOK BEVERAGES
OEANGE COCKTAIL
Large oranges, 3,
Lemon, 1,
Sherry, 1 wine-glass.
Mix the juice of the oranges with that of the lemon, add
the sherry, strain through cheese-cloth and chill. Add a
cherry to each glass.
SHANDY GAFF
Put 2 or 3 pieces of ice in a large pitcher, and pour to-
gether, Bass and Ginger-ale at the same time.
BAMBOO
This is made from equal proportions of sherry and Italian
Vermouth.
REMSEN COOLER
Remove the peel from a lemon, cutting it around, so that
it will be in 1 piece and curl. Put this rind in a tall glass,
around a piece of ice. Add a liqueur-glass of gin, and a
bottle of soda.
CORDIALS.
MINT CORDIAL
Mint leaves (bruised), 1 small cup,
Oranges, large, 3,
Lemons, 6,
Sherry, i/ 2 pint,
Sugar, 5 cups,
Water, 1 quart,
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BEVERAGES AROUND-THE- WORLD COOK BOOK
Red raspberries, 1 pint,
Siphon seltzer.
Soak the leaves in the juice of the oranges and lemons
for half an hour, then add the sherry, a pint of raspberries,
and a quart of thick, sugar-syrup made from boiling a quart
of water and 5 cups of sugar for 10 minutes.
Mix thoroughly, place in the ice-chest, and just before
serving add a siphon of seltzer.
Pour into a high glass tankard, and garnish with a bouquet
of fresh mint.
ORANGE CORDIAL
Apple brandy, 2 quarts,
Oranges (skins only), 15,
Loaf sugar, 2 pounds.
Put the orange peel in the brandy, and let it stand for 3
weeks. Then take out the skins, and add 2 pounds of loaf
sugar to the brandy, and let it stand for 6 weeks longer,
then strain and bottle.
\
WINES
ELDER-BLOW WINE
Blossoms (pressed down), 1 quart,
Cold water, 1 gallon,
Sugar, 4 pounds,
Lemons, sliced, 3,
Yeast, 1 cake.
Pick from the stems enough blossoms to fill a quart measure
when pressed down. Add a gallon of cold water, and steep
for 24 hours.
Strain, and add the sugar, sliced lemons and yeast-cake.
286
AROUND-THE-WORLD COOK BOOK BEVERAGES
Set away for 2 weeks, then strain carefully again, pour it
into a jug, and after several months bottle.
CURRANT WINE
Currants, 4 pounds,
Sugar, 3 pounds,
Water, 1 gallon.
Wash the currants, stems and all, in a large vessel; add
the water and place in a cool cellar, stirring occasionally
during 3 days. Press the currants through cloth, and strain
the liquor, then add to it the sugar, and stir well.
Pour this into a cask, and when it ceases to ferment, bottle.
FRUIT PUNCHES.
'CALIFORNIA FBUIT-PUNCH
Take equal quantities of unfermented white grape-juice,
and apollinaris water.
Serve in a punch-bowl with a large lump of ice on which is
laid grape leaves and a bunch of malaga grapes ; or a small
quantity may be served in a glass pitcher.
STRAWBERRY PUNCH
Strawberries, 1 quart,
Raspberries, y 2 pi Q t,
Sugar, 2 cups,
Port-wine, 1 tumbler,
Water, iy 2 cups.
Pick the stems off of the berries and crush, and pass the
juice through a fine sieve or cloth. Make a syrup with the
sugar and water, and mix it with the juice. Add the port-
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BEVERAGES AROUND-THE-WORLD COOK BOOK
wine, and place the whole on ice for several hours before
serving.
Serve in small glasses.
ORANGE PUNCH
Oranges, 4,
White sugar, 1 pound,
Lemon, 1,
Water, 1 pint.
Take the rind from two of the oranges, grate it, and add
to it the sugar and water. Stir together until the sugar is
entirely dissolved, bring it to a boil, and continue to boil
longer for 5 minutes.
When it has boiled 5 minutes take it from the fire, and
when cold add the lemon and orange juices, and also about
1 quart of cold water, which is poured over it over cracked
ice.
FRTTIT PUNCH
Lemons, 12,
Oranges, 6,
Pineapple, %,
Sugar,
Strawberries, or raspberries.
Squeeze the lemons and oranges, grate the pineapple, using
only % of it, sugar to taste, strain the whole through a sieve,
and add to this water enough to make a gallon.
Garnish it with a few strawberries and raspberries, or with
maraschino cherries.
Serve cold, iced.
288
AROUND-THE- WORLD COOK BOOK BEVERAGES
TTJTTI FRUTTI CUP
Stoned cherries (cut in halves), 1 cup,
Pineapple (shredded), 1,
Crushed strawberries, 1 pint,
Bar-le-duc jelly, 1 small glass,
Powdered sugar,
Grated nutmeg,
Orange rind,
Granulated sugar, 3 cups,
Lemon-juice, y pint,
Cucumber (peeled), 1,
Ice, cherries, rosemary.
Place the stoned cherries, pineapples, strawberries, and bar-
le-duc jelly in a large mixing-bowl. Sprinkle all with pow-
dered sugar liberally, and also add a dusting of grated nut-
meg and the grated rind of 1 orange.
Put this on the ice for 2 or 3 hours to chill and ripen.
Boil together in a saucepan, granite, the 3 cups of sugar
and a quart of water, boiling for 10 minutes; then remove
it from the fire and when cold stir into it the lemon, or lime-
juice, and the cucumber, cut in dice.
When ready to serve, dress a block of crystal ice with large
clusters of cherries and sprigs of rosemary.
Blend the two mixtures, quickly but thoroughly together,
and pour slowly over the ice.
CLARET CUP, NO. 1
Claret, 1 quart,
Brandy, 2 liqueur-glasses,
Benedictine, or Curasao, 2 liqueur-glasses,
Lemons, 2,
Siphon soda, 1 quart,
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BEVERAGES AROUND-THE-WORLD COOK BOOK
Cucumber rind, 1, sliced,
Mint, 4 stalks,
Sugar, ice.
Mix well and serve in a high pitcher, with the cucumber
rind and the mint at the top.
Champagne cup and Rhine-wine cup are made in the same
manner by substituting those wines for the claret.
CLARET CUP, NO. 2
Sugar, 1/2 pound,
Lemons, 3,
Brandy, y 2 tumbler,
Mint, 2 sprigs,
Green cucumber, 1,
Claret, 2 quarts,
Vichy, or seltzer, 2 bottles,
Pineapple, strawberry,
Ice, orange.
Dissolve the sugar in enough water to melt it and then
allow it to cool. Place it in a large punch-bowl, and add to
it the brandy and the lemon-juice. Whip this to a foam, then
add the thin-cut rind of the lemon, the sprigs of mint, and
the rind of the cucumber cut in strips, a quart of chipped;
ice, and the 2 quarts of claret and lastly the carbonated-
water either vichy or seltzer.
Stand the bowl in a larger one of chipped ice, cover the
surface with slices of lemon, orange, pineapple, cut in little
pieces, and a few strawberries.
The punch may be put into a large pitcher if more con-
venient ; in either case, serve in glass cups.
290
AROUND-THE-WORLD COOK BOOK BEVEEAGES
SAUTERNE CUP
Sugar, 3 heaping tablespoons,
Boiling water, y 2 pint,
Sugar, again, 1 cup,
Lemon, 1,
Oranges, 2,
Sauterne, 2 quarts,
Seltzer, 1 bottle,
Ice, mint,
Pineapple and strawberries.
Put the sugar (3 tablespoons) in a bowl with the boiling
water, and stir it briskly till the sugar dissolves, then let it
cool. When cool add to it the other cup of sugar, and
a half pint of finely chipped ice. Whip these all up well,
and then squeeze in the juice of 1 lemon and 2 oranges.
Just before serving add the sauterne and the seltzer, a few
pieces of ice, slices of orange, pineapple and a few straw-
berries, and serve cold.
TEA PUNCH
Strong tea, 12 quarts,
Apollinaris, 12 pints,
Granulated sugar, 12 cups,
Lemon- juice, 3 pints,
Chipped, and lump ice.
In making the tea, allow at least 4 teaspoonfuls of good
tea to each quart of boiling water. Let it stand for 10
minutes after it is made, then strain off the liquor from the
leaves.
When it is cold, put a large lump of ice in a punch-bowl,
and pour in the tea. Mix all the other ingredients, stir in,
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BEVERAGES AROUND-THE-WORLD COOK BOOK
mixing well together, and keep it in a cold place, replenishing
the serving bowl with this, and with ice, as required. This
should make about 5 gallons.
A handful of mint leaves, floating on the surface of the
serving-bowl is a pleasant addition to the flavor, and looks
attractive.
Other fruits may be cut up and added.
FRUIT SYRUPS
PINEAPPLE SYRUP
Loaf sugar, 3 pounds,
Eggs (whites only), 2,
Pineapple juice, 1 quart.
Put the sugar into a granite pan or kettle, over the fire.
Beat the whites of the eggs, and add them to 2 cups of clear
water. Pour this over the sugar and set it over the fire to
boil till clear. Remove it and let it get cold.
Pare and grate enough pineapple to make a quart of juice
and strain it into the syrup. Boil for 10 minutes, and then
bottle. Cover the corks with melted wax. This makes a de-
licious water-ice, and is better for flavoring than fresh pine-
apples.
LEMON SYRUP
FOR BOTTLING
Lemons, 18,
Water, 2 quarts,
Sugar, 6 pounds,
Eggs (shells and whites only), 2.
Scrub well 6 of the lemons, and chip off the thin yellow
rind. Pour over this 1 pint of water and steep for an hour
and then drain. Add 3 pints more of water, and the sugar,
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AROUND-THE-WORLD COOK BOOK BEVERAGES
and put over the fire. When the sugar is dissolved, add the
shells of the eggs, and also the whites, beaten to a froth, and
stir until the scum rises and the syrup is clear.
Remove all the scum, add the strained juice of all the 18
lemons. Bring to the boiling point, skim, and bottle securely.
FRUIT SYRUP
Red raspberries, 1 pint,
Ripe currants, 1 quart,
Granulated sugar, 2 cups,
Cold water, 2 quarts.
Bruise the fruit in a preserving kettle, with a potato-masher,
add to it the water and sugar, and let it cook until the sugar
is dissolved. Let it heat gradually, and after it begins to
boil remove it from the fire, drain in a jelly-bag, into a large
bowl.
When it is clear and cool ice it, and sweeten it more, if it
requires, and serve in small glasses.
SUMMER DRINKS
RASPBERRY SHRUB
Red raspberries, 4 quarts,
Vinegar,
White sugar.
Cover the raspberries with vinegar in a closed stone jar.
Keep them in a cool place for 24 hours, then strain through
a sieve or cloth, not pressing too closely. To each pint of
juice allow a pound of lump sugar broken in small bits.
Put this over the fire to simmer quietly, gently stirring.
Skim, as long as any scum arises. When cold bottle in dry
bottles, and cork well.
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BEVERAGES AROUND-THE-WORLD COOK BOOK
CURRANT WATER
Kaspberries, 1 cup,
Currants, 2 cups,
Sugar syrup, 1 cup.
Mash the raspberries and currants together, add a cup of
water and bring to a simmer over the fire.
Make a sugar syrup of sugar and water boiled to the thread
stage. Strain the currant and raspberry juices, and add to
it the cup of sugar syrup, also a quart and a half of water,
and stand the drink on ice until it is chilled.
FRENCH CREOLE DRINK
Pineapple, 1,
Lemon, 1,
Milk, 1 quart,
Sugar,
Ice.
Crush the pineapple, press the lemon, and strain the juices
of both through a fine sieve, or through a piece of linen.
Add the milk, a piece of ice, and sweeten to taste.
GINGER-ALE JULEP
Granulated sugar, 1 scant cup,
Lemons, 6,
Mint, 6 stalks,
Pounded ice, 1 cup,
Ginger-ale, 2 bottles.
Put the sugar in a glass pitcher and squeeze upon it the
juice of the lemons. When the sugar has dissolved stick half
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AROUND-THE-WORLD COOK BOOK BEVERAGES
a dozen stalks of mint into the pitcher, bruising with the
fingers some of the lower leaves.
Add a cup of pounded ice, then pour in the ginger-ale, and
serve at once.
OLD COLONIAL GINGER CUP
Sultana raisins, y 2 pound,
Currants, 1 cup,
Almond extract, 1 teaspoon,
Preserved ginger, i/> cup,
Oranges, 4,
Lemons, 2,
Powdered sugar, 2 cups,
Grated cocoanut, 3 tablespoons,
Ground cinnamon, y% teaspoon,
Ginger-ale,
Shaved ice.
Steep the raisins and currants in 1 quart of boiling water
for half an hour, then strain; and when cold add the almond
extract, the preserved ginger, juices of the lemons and
oranges, and also the sugar, cocoanut and cinnamon.
Mix well and place in the ice-box until thoroughly chilled,
and when ready to serve, pour over all a quart of iced ginger-
ale, serving in tall crystal glasses half filled with shaved
ice.
GRAPE-JUICE
Grapes, 10 pounds,
Sugar, 3 pounds,
Water, 1 cup.
Put the grapes and water in a granite stewpan, heat until
the pulps and stones separate, then strain through a jelly
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AROUND-THE-WOELD COOK BOOK BEVERAGES
bag. Add the sugar to the juice, heat to the boiling point,
and pour into bottles and seal.
For serving, dilute with crushed ice, or with ice-water.
BOTTLING LEMON-JUICE
Lemons,
White sugar.
Use 1 pound of sugar to each pint of lemon-juice. Squeeze
the juice of the lemons, strain free from pulp and pits, add
powdered white sugar and stir till the sugar is dissolved, then
put away in small bottles, putting a teaspoon of olive-oil on the
top of each bottle, before corking, then cork close.
When wanted for use uncork carefully, and remove the oil
with a bit of cotton-wool. To use for lemonade, add one large
tablespoon of juice to a gill of water.
PINEAPPLE LEMONADE
Pineapple, 1,
Lemons, 5,
Sugar, 1 pound.
Peel and grate the pineapple and pour over it the juice of
the lemons. Make a syrup of the sugar with a pint of water,
boiling them together for 10 minutes.
Add the sugar syrup to the juices, put in a quart of cold
water, and strain through a muslin cloth.
Serve in a glass filled with cracked ice, adding a cherry to
each glass.
EGG LEMONADE
Lemon, 1,
Eggs, 2,
Sugar and ice,
Water.
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AROUND-THE- WORLD COOK BOOK BEVERAGES
Make a good plain lemonade, with half a lemon in each of
2 tumblers, add enough sugar to make it sweet as desired,
beat an egg for each tumbler, and when well beaten, pour
it into the tumbler with some cracked ice.
Fill the glass with filtered water, shake well, till the egg
is fully mixed with the other liqud. Serve at once. This
makes two drinks.
CHOCOLATE PARFAIT AMOUR
Rich milk, 1 pint,
Grated chocolate, 1 small cup,
Granulated sugar, 5 tablespoons,
Eggs, 3,
Vanilla extract, 1 teaspoon,
Whipped cream, 1 pint,
Finely chopped ice, 2 cups,
Apollinaris water,
Vanilla meringue.
Put the milk in a double boiler, and when almost boiling,
stir in the chocolate, mixed with a little of the milk when
cold. Also add the granulated sugar, and allow to boil till
quite thick.
Remove from the fire, and while still warm, beat in the
eggs and vanilla extract.
Place on ice until very cold, then stir in, lightly, the
whipped cream and the chopped ice, diluting to the proper
consistency with apollinaris water. Serve from tall cups that
have been frosted with a vanilla meringue.
HAVANA AMANDE
Sweet almonds, 3 dozen,
Milk, 2 quarts,
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BEVERAGES AROUND-THE-WORLD COOK BOOK
Vanilla extract, 1 teaspoon,
Sugar, y 2 pound.
Peel the almonds, and pound them to a pulp, and boil in
the milk. Add the vanilla, and sweeten with the sugar.
Let it cool, strain through a fine sieve, and place on the ice.
ROOT-BEER
Root-beer extract (Williams'), 1 bottle,
Compressed yeast cake, 1,
Sugar, 3 cups,
Warm water, 8 quarts,
Salt.
Dissolve the yeast cake in 1 cup of the warm water, mix
with the sugar, and extract, and a little salt. Then add the
warm water, and bottle it.
Set the bottles in a warm place for 12 hours, and then put
them in a cool place.
To make orange-soda, or lemon-soda, substitute for the root-
beer extract the juice of either a dozen lemons, or a dozen
oranges. The fruits must be ripe. Orange-soda will require
less sugar than lemon-soda.
For strawberry or raspberry flavor, take the desired quan-
tity of fruit, crush, strain the juice, boil for 10 minutes, let
it cool, and use this for the beverage in same manner as was
used the root extract for root-beer.
Sarsaparilla, and vanilla extracts may be employed in the
same manner as was the root extract.
GINGER BEER
Green ginger, sliced thin, iy 2 ounces,
Yeast cake, %,
Cream of tartar, 1 ounce,
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AROUXD-THE-WORLD COOK BOOK BEVERAGES
Light-brown sugar, 1 pound,
Lemons, 2,
Boiling water, 1 gallon.
Scrub and slice the lemons very thin without paring. Mix
the sugar, lemons, cream of tartar, and ginger together, add
the boiling water, and stir over the fire till the sugar is dis-
solved, and then boil for about one minute longer.
Pour it into a large crock, and when cooled, add the half
of a compressed yeast cake, which has previously been dis-
solved in a little warm water. Let it ferment for 24 hours,
then strain and bottle.
Tie the corks down, and lay the bottles on their sides in
the cellar. This is better at the end of a week than when
newly made.
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PART II
USEFUL INFORMATION
CLEANING AND REMOVING STAINS
JAVELLE WATER
Javelle water is excellent for removing stains from table
linen, or other linen, and if carefully used is quite harmless,
but the bleach is a strong one, and if permitted to stand for
an instant after the discoloration has disappeared, the ma-
terial is likely to be weakened, and in a short time a hole will
appear.
The water is made as follows :
Sal-soda, !/2 pound,
Boiling water, 1 pint,
Chlorid of lime, 14 pound,
Boiling water, 1 quart.
Dissolve the sal-soda in a pint of boiling water, and in a
separate vessel dissolve the chlorid of lime in a quart of
boiling water.
When these two mixtures have dissolved then mingle them,
and give the compound mixture a thorough stirring and leave
the liquid to cool; when a clear portion will arise, which
should be poured off and bottled and tightly corked. The
bottles containing it should be kept in a dark place.
To use it, put a little of the bottled liquid into a basin,
and wet the discolored linen with clear water, then put it
into the basin containing the bleach. The stain should dis-
appear in a moment not a minute and the material then
at once plunged into clear cold water, and then into another
supply of cold water, continuing this long enough to check
any further action of the acid.
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Only that portion of the linen that is stained should be
wet with the javelle water as near as possible.
JAVELLE WATER
SECOND METHOD
Cold water, 1 gallon,
Chlorid of lime, 1 pound (1 can),
Sal-soda (common washing-soda), 4 pounds.
Place all on the fire and allow it to boil for 10 minutes.
Take off and cool, and when cool put into bottles, fruit- jars,
or stone jugs. Keep tightly corked.
A cup of this liquid in a tub of water will loosen the dirt
in most soiled clothes, bleaching perfectly. It is also good
for cleaning greasy cooking-utensils, drain-pipes, etc., and
for removing all bad odors.
JAVELLE WATER
THIRD METHOD
Chlorid of lime, % pound,
Sal-soda, 1 pound.
Put the lime and soda into a wooden pail, pour on boiling
water till the pail is full, to dissolve the soda. Let it remain
for some hours, and next day stir it well, strain through a
cloth and put it into bottles and cork, and keep in the dark.
For taking out stains, wet the linen with water, and rub
some of the javelle water on the stain, then rub with washing-
soap, and roll up tightly, and put it in, to boil.
OXALIC ACID
Oxalic acid may be used in the same manner as javelle
water to remove stains, unless they are very deep-seated. It
is prepared as follows:
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Crystals of oxalic acid, 2 ounces,
Water, 1 gill.
Place the oxalic acid crystals in a bottle, add the water,
and shake frequently until many of the crystals have dis-
solved, which may not, possibly, be before 12 hours. If the
crystals are small it may be less. Then strain off the solution,
1 gill of which put into a gallon of water if the acid is to be
used for a general bleach for clothes that have been made
yellow by being long put away. But even in this case the
clothes must be well wet before being put into the acid bath.
To use for taking out stains, add a gill of the solution to
a pint of water, and the spot to be removed is touched with
it, the same as with javelle water.
Both javelle water and oxalic acid are poison, and the bot-
tles should be so labeled. They should not be used if there
are abrasions on the hands.
REMOVING STAINS WITH SULPHITE MATCHES
Very small spots on white linen may be removed by wetting
the heads of sulphur matches, one after the other, and rub-
bing them over the discoloration.
It is the sulphur in the composition which acts as a bleach.
TO CLEAN DECANTERS OR WATER-BOTTLES
Mix half a gill of vinegar with a handful of salt, and put
a little of the liquid in each decanter, and shake well then
rinse in clear water. Milk bottles should be washed first
with cold water.
SOFT SOAP
Potash, % pound,
Grease, 1 pound.
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Soak the potash in cold water overnight, and next day boil
it until the potash dissolves, then while still boiling hot, pour
it over the grease which has been placed in the receptacle in
which you intend to keep the soap.
Every day pour on more boiling water, according to the
quantity of soap being made, and stir well.
Twenty-five pounds of grease will make about 1 barrel of
soap. Pour on a kettle of hot water each day until it comes
to the right consistency.
TO REMOVE SPOTS FROM CLOTHING
Sometimes the application of soap, ammonia, or gasoline to
fabrics that have been soiled seems only to make the stains
more prominent. This is partly because the cleaning agent
was not suitable to the material.
No matter whether it is silk, wool, or cotton, there should
always be a fresh piece of cloth placed underneath, to absorb
the soiled fluid that soaks through, otherwise the cleaning-
fluid, laden with dirt, has no place to go, and simply spreads
over the original place. Several layers of some absorbent ma-
terial should be used; layers of cheese-cloth are very good for
this purpose.
It is also important that the fabric to be cleaned be spread
out smoothly, so that it may be seen that no dirty ring is
formed outside the stained portion. To prevent the forma-
tion of such a ring, the stained portion should be surrounded
with cornstarch, which will prevent the cleaning-fluid from
spreading. If there should be a ring formed outside the
cleaned portion, it may in some cases be removed by holding
it over the spout of a boiling tea-kettle.
The absorbent cloth should also be large enough to admit
of moving the stained spot to a different place, so as not to
rub in again, the old washed-out dirt.
Use a piece of old, but clean flannel for wetting and for
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rubbing; and also have another clean piece for use in drying
the spot as nearly as possible.
GREASE SPOTS ON LINEN OR COTTON
To remove grease spots from linen or cotton, use soap or
weak lyes, and rub well with glycerin, and wash them out in
warm water.
TO REMOVE GREASE SPOTS FROM WOOLENS
To remove grease spots from woolen goods use soapsuds,
or ammonia.
TO REMOVE GREASE SPOTS FROM SILKS
To remove grease spots from silks, use benzine, ether, mag-
nesia, chalk, or ammonia.
TWEED AND SERGE GARMENTS
For cleaning tweed and serge garments, a mixture of pure
alcohol and salt is very useful. As much coarse common salt
should be used as the alcohol will absorb, and the liquid
should be applied as evenly as possible over the whole spot
to be cleaned, using a brush to apply it.
TO REMOVE MILDEW FROM LINEN
To remove mildew from linen rub the linen well with soap,
and then add a scraping of fine chalk. Cover well with the
soap and chalk, and rub it well into the fabric. Put it in
the air, and as it dries keep moistening it again. After two
or three applications of the chalk and soap, the mildew will
disappear.
Another method of removing mildew is by using chlorid of
lime. For strong fabrics dissolve 4 tablespoons of dry chlorid
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of lime in half a pint of water, and let the mildewed article
lie in this for 15 minutes; then wring it out gently, and put
it into weak muriatic acid solution made of 1 part of muriatic
acid and 4 parts of water.
For delicate fabrics the above solution of chlorid would be
too strong, therefore the solution should be made of only 1
part of chlorid of lime to 12 parts of water, and furthermore
the fabric should not be allowed to remain in the solution
longer than 5 minutes.
IRON-RUST STAINS
Iron-rust stains are removed by using cream of tartar. If
this be sprinkled on the stain and the damaged fabric be
allowed to remain in the sun for a little while, the spot will
disappear. If the first application is not entirely successful,
a second will almost surely remove the stain.
TO REMOVE INK-SPOTS
To remove ink-spots from fabrics make a thick paste of milk
and starch, and spread this on the spots and leave it for
2 days ; and at the end of that time the spots will be hardly
visible when the paste has been brushed off. It is, however,
of use only if the spots are treated soon after they have
been made.
TO REMOVE GRASS-STAINS
Grass-stains may be removed from clothing with common
cooking-molasses, or with glycerin, by allowing the stained
cloth to remain for 2 or 3 hours with either of these spread
over the stained spot, then afterward washing out in luke-
warm water. If the first application does not entirely remove
the stain, then apply again.
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TO TAKE A SCORCH-MARK OUT OF LINEN
A scorch-mark on linen, if not too brown, may sometimes
be removed by moistening the linen with water, and laying
in the sun. Repeat the moistening two or three times, and
the mark will disappear.
TO REMOVE PAINT-STAINS
Turpentine is generally a very good liquid to use for re-
moving paint-stains, and in this case it is always well to use
if possible, the surrounding cornstarch, to prevent the tur-
pentine from spreading.
STAINS MADE BT TAR
Stains made by tar are always best removed by the use of
turpentine; and the spot should be surrounded with corn-
starch, to prevent the spreading of the cleanser.
TO REMOVE COFFEE AND TEA STAINS
To remove stains of coffee and tea, rub the spots with a
little borax, and soak for half an hour in cold water; then
hold the fabric over the mouth of a deep bowl, and pour
boiling water through the spot.
Another method of removing coffee stains, is to rub the
stained portion with pure glycerin. This will remove stains
of coffee and even of cream, from woolen and other materials.
The stained place should be afterward well washed with luke-
warm water, and ironed on the under, or wrong side, until
dry.
TO REMOVE BLOOD-SPOTS
Blood-spots may be removed from the most delicate fabrics
by dropping cold water quickly over the stains (that is, im-
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mediately after the blood-spots are made), and then covering
the place witji a thick layer of common laundry starch, finely
powdered. When dry, brush off the starch, and it will be
found that the stains are gone. This remedy, however, is of
no use unless applied at once.
KEROSENE FOR WASHING CLOTHES
The washing of clothes can be made much easier by soaking
them overnight, especially clothes that are particularly soiled,
in water to which has been added a tablespoon of kerosene.
In the morning wring out the clothes, and put them in a
boiler, to which has been added another tablespoon of kero-
sene, then rinse through cold water, and hang them out.
TO REMOVE STAINS OF PEACHES
To remove peach-stains, place a tablespoon of sulphur on
a plate, add a few drops of pure alcohol and ignite. Over
this place a tin funnel, mouth downward, and wet the stain
and hold over the smaller opening of the funnel, allowing
the fumes of the sulphur to come in contact with every part
of the stain. The action is a quick, chemical bleaching, which
is effective for stains on white goods. Be careful to rinse
the material immediately, and thoroughly in weak ammonia,
and then launder as usual.
TO REMOVE BERRY- OR FRUIT-STAINS FROM THE
HANDS
To remove fruit-stains from the hands, use the fumes from
a few sulphur matches, lighting them one by one, and hold-
ing the fingers over the fumes. If the stains are large, light
a bunch at a time.
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TO REMOVE FRESH FRUIT-STAINS FROM FABRICS
To remove fresh fruit-stains from fabrics, first try by pour-
ing boiling water over them; if this fails, then rub them
with a half-lemon, dipped into salt, and then wash the gar-
ment.
Javelle water will surely take out the stains, but the utmost
care must be used in using javelle water or rather in wash-
ing away every trace of the cleaning-fluid after the stain has
been removed else the result will be a hole.
REMOVING SPOTS ON WOOLEN CLOTH
Spots on woolen cloth may be removed by using sulphuric
ether, which should always be applied with a piece of the
same material as that of the goods being cleaned if possible.
This method is recommended by a prominent woolen-cloth
manufacturer
TO CLEAN IVORY HANDLES OF KNIVES
Knives which have ivory handles that may have become
darkened, may be cleaned by rubbing the handles with half
a lemon, which has been dipped in salt. After treating them
thus, then wash in warm water, and wipe dry.
TO CLEAN CHAMOIS GLOVES
Make a strong lather, put the gloves on the hands, and go
over all parts of the gloves with this lather, squeezing and
rubbing as if washing the hands. Rinse them in the same
manner, always in cold water. Wipe them with a soft linen
cloth, getting as much of the water out of them as possible,
while the gloves are still on the hands.
Dry them, and push them in shape with a glove-stretcher,
and do not under any circumstances, rub the soap into them.
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AROUND-THE-WORLD COOK BOOK
TO CLEAN WHITE PLUMES
Cut some soap (white) into small pieces, and put it into
boiling water, adding a little pearl-ash. When the mixture
has dissolved put the plumes into it, and draw them through
the hand till they look clean, then put them into a clean lather,
and rinse in cold water to which is added a little bit of blue.
TO WASH FINE LACE
Sew the lace to a piece of white cotton cloth and wet thor-
oughly, and rub copiously with naphtha soap. Let it stand
for several hours overnight if possible. Gently wash until
the lace is clean. When dry take carefully from the cloth,
and pull the lace into shape and pick out the edge; then
press down on the wrong side laying it on a felt cloth.
" Brown spots" may be removed from lace or from fine
embroidery, by repeated soaping and putting in the sun.
TO RESTORE BLACK LACE
Water, i/ 2 cup,
Borax, 1 teaspoon,
Alcohol, 1 teaspoon.
Squeeze the lace through this mixture, then rinse in a cup
of hot water in which an old kid glove has been boiled. Pull
out the edges till almost dry, then press for 2 days between
the leaves of a heavy book.
Another method is, to lay the lace on a clean smooth board,
and moisten it all over with a piece of black silk dipped in
a solution of 1 teaspoon of borax to a pint of warm water.
Iron it while still damp, covering the lace with a piece of
cloth, or between sheets of thick brown paper.
A method for cleaning black lace is to make a solution of
2 parts of alcohol and 1 part water, and after soaking the
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lace in this, dry it in the air, and stiffen with a very thin
solution of gum arabic.
TO CLEAN JET PASSEMENTERIE
To clean jet passementerie, rub it with a cloth or a soft
brush, dipped in equal parts of alcohol and water, and then
dry it with a clean cloth.
TO CLEAN SOILED SILK EMBROIDERY
To clean soiled silk embroidery use spirits of wine, and
dip a camel's-hair brush in it and brush the trimming until
all the dirt is removed.
HOW TO USE MAGNESIA
When using magnesia as a cleanser, first dampen the stained
place, then moisten the magnesia, and rub it vigorously on
the stain, and allow it to dry thoroughly, when the magnesia
powder may be easily shaken out.
TO DRY-CLEAN A RUG
Beat the rug till no more dust flies from it, then lay it
flat on the floor, and spread over it, powdered fuller 's earth.
Rub the powder in with a brush as if you were scouring,
and then roll the rug up, and leave it for a week before brush-
ing and beating. When well beaten and swept, take a dishpan
half full of water, to which add a cup of ammonia, and dip-
ping a broom into the pan, sweep with the broom, the wrong
way of the nap. This will leave the rug looking fresh and
clean.
TO CLEAN AN OIL-PAINTING
Take the picture from the frame, and lay it on the table
face upward. Prepare a bowl of tepid water and go care-
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fully over the entire surface of the picture using a soft
sponge.
Then take a large white potato, peel it, and cut in half,
and after wiping it off, go over the picture with the smoothly
cut part of the potato, while it is still moist from the cutting.
Do not rub hard, and the dirt will soon begin to soften and
make a suds, quite black, continue to rub it until all the stains
and spots disappear, and then carefully wash with the tepid
water and the sponge.
Never use soap on an oil-painting. It may clean it, but
the chemicals in soap do damage. Later, wipe the fly-specks
and soot off, with tepid water and pearline, using a sponge.
After it is cleaned and dried, varnish with picture varnish
applied with a bristle-brush. Spread quickly, and don't go
over the same place twice.
TO CLEAN GILT FRAMES
Beat up the white of an egg, add to it a pinch of soda,
and brush this mixture over the frames. Then wash with soft
water and dry with a white flannel cloth.
TO CLEAN A MIRROR
First rub the surface with a rag dipped in a little methylated
spirit, then sprinkle with a little finely powdered blue. Wipe
quite clean, and polish with a silk duster.
TO CLEAN BRASS AND SILVERWARE
Take half a cup of whiting and fill the cup with cold water ;
pour this into a bottle, and add 1 ounce of ammonia; shake
well, before using. Wet a flannel cloth with this, and rub
the silver or brass.
314
CARE OF FURNITURE
FURNITURE POLISH, NO. 1
A pood furniture polish is easily made as follows:
Turpentine, 1 tablespoon,
Vinegar, 1 tablespoon,
Olive-oil, 2 tablespoons.
This should always be well shaken just before using.
FURNITURE POLISH, NO. 2
Beeswax, 1 ounce,
Castile soap, y 2 ounce.
Turpentine, 1 pint.
Pare the soap and wax, and put them in a qnart bottle
and add the turpentine. Let it remain for 24 hours, and
shake the bottle well to mix the ingredients. Next day shake
it well again, and fill the bottle with water. On the fol-
lowing day it should be of the consistency of thick cream,
and is then ready for use. Always just before using shake it
well.
CEMENT
A good cement can be made by mixing powdered rice with
a little cold water, slowly adding to it boiling water, till the
right consistency is obtained, then pour into a saucepan, and
boil it for a minute.
This paste is almost transparent, and is well adapted for
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AROUND-THE-WORLD COOK BOOK
fancy paper-work, for which a strong and colorless cement is
required.
CEMENT FOE BROKEN GLASS
Plaster of Paris, mixed into a paste with white of egg,
makes a strong cement for mending broken glass or china.
Another excellent cement is made as follows : Into a small
bottle press as much isinglass as will fit in; then pour in, by
degrees, unsweetened gin, which will gradually dissolve the
isinglass, if the bottle is kept in a warm place.
CHINESE CEMENT
Orange shellac (broken small), 4 ounces,
Rectified spirits, 3 ounces.
Digest together in a warm place till dissolved, then apply
to the broken parts and these will adhere so that should the
article break again it will break in another place. The mix-
ture should be about the consistency of molasses. It is good
for mending porcelain, glass, fancy-works, jewelry, etc.
WATERPROOF GLUE
Waterproof glue may be made from 3 parts gum shellac,
and 1 part india rubber; these being dissolved separately,
in ether, under the influence of heat, and the two solutions
afterward mixed and kept for a time in a sealed bottle.
Water, either hot or cold, and most acids and alkalies will
have no effect on this glue.
LACQUER FOR TOILET SILVER
Methylated spirits, 1 pint,
Shellac, 1 ounce.
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Put the shellac in a bottle and dissolve with the methylated
spirits, cork the bottle tightly, and let it stand for 24 hours,
then pour off the clear liquid.
Heat the metal slightly, and paint the solution over it with
a earners-hair brush. Any metal ornament may be lacquered
in the same way.
A little of this solution may be added with good results
to the powder ordiuarily used to clean silverware.
PAINTING BRASS-WORK WITH SHELLAC
If brass chandeliers, stair rails, and so forth, are painted
with a coating of shellac, they will long keep their polish.
While the fixtures are still bright and fresh they should
be given a coating of white shellac, such as is used by painters.
The best quality of shellac should be used, and applied with
a earners-hair brush.
In the case of brasswork that is not fresh, it should first
be thoroughly scoured and polished, and dried with a soft
cloth, then carefully painted, avoiding too wet a brush, as
that will make streaks, or look smeary. When properly
painted with shellac, the beds, chandeliers, etc., will not need
attention for a long time.
TO CLEAN TARNISHED SILVER
Water, 1 gallon,
Cyanid of potassium (fused), 1 pound.
This preparation is used by a noted firm of silverware
manufacturers. The same proportions made in smaller quan-
tities will be of great use, as the cleaning fluid may be kept
and used any number of times.
Dip the silver and leave it entirely covered for 4 or 5
minutes, then wash off with cold water, then with hot water,
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AKOUND-THE- WORLD COOK BOOK
soap and sponge, then with cold water again, wipe dry> with
a soft cloth, and polish with chamois and jeweler's rouge.
TO CLEAN ALUMINUM
Dissolve 20 grammes of borax in water, and a third as much
ammonia as you have of water. Shake well together, apply,
and polish until the white glittering effect is seen that is al-
ways on new aluminum articles.
GILDING MIXTURE
Take equal parts of copal varnish and turpentine, and
enough Japan drier to give a glisten. Add bronze powder
enough to bring to the consistency of mucilage and apply
with a sizing brush.
TO WRITE ON METALS
Muriatic acid, 1 ounce,
Nitric acid, % ounce,
Beeswax.
To write on iron, steel, silver or gold, mix the above acids
and use as follows: Cover the place in which you wish to
write with melted beeswax, and when the wax is cold, write
the name> or words plainly with a file-point, or with an
etching needle, carrying the writing through the wax, and
cleaning all the wax out of the letter.
Then apply the mixed acids with a feather, carefully filling
all parts of each letter. Let the acid remain for from 1 to
10 minutes, according to the appearance desired, and then
put on some water, which will dilute the acid and stop the
process.
Either of the acids separately would cut iron or steel, but
it requires the mixture of the two to take hold of either gold
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AROUXD-THE-WORLD COOK BOOK
or silver. After the acids are washed off it is well to apply
a little oil.
IMITATION OF GROUND GLASS
In many rooms, especially in apartments, where windows
or door should have been furnished with ground glass, a
good imitation of ground glass may be made as follows:
Take a soft piece of putty and tie it closely in a piece of
cheese-cloth, and pat the plain glass with it until every part
is covered with a thin white coating. When this covering
has dried so that it will not rub off, brush the putty over
with one coat of white varnish. The window may then be
cleaned like a pane of plain glass.
TO CLEAN SPOTS FROM MAHOGANY
Mahogany tables and desks are frequently disfigured by
white marks caused by the standing of hot dishes upon them
without a mat between. To remove the stains, rub on a few
drops of sweet oil, and afterward polish with a little spirits
of wine, using a soft cloth.
PUTTING RODS IN CURTAINS
When running brass rods through window, or sash curtains,
put an old glove-finger over the end of the rod that is being
pushed through the hem. It will prevent the rod from tearing
the material.
TO DESTROY SILVER-BUGS
Oil of pennyroyal, 2 ounces,
Oil of sassafras, 2 ounces,
Alcohol, 4 ounces.
Let it mix well and then sprinkle where the bugs have been
congregating.
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TO BID A CLOSET OF MOTHS
Place some bricks in the closet, and take a tin or iron pan
and after having heated the pan red hot, pour into it hot
vinegar, and placing the pan on the bricks, close the door
as soon as the vinegar commences to hiss on the heated sur-
face of the pan, and keep the closet-door closed for the re-
mainder of the day.
320
CAEE OF THE HAIR
FALLING HAIR
Glycerin, y> ounce,
Eau de Cologne, i/i pint,
Liquid ammonia, 1 dram,
Oil of rosemary, y 2 dram,
Oil of organum, y> dram,
Tincture of cantharides, 1 ounce.
Mix and agitate well for 10 minutes. A few drops of es-
sence of musk, or other perfume, may be added if so desired.
HAIE TONIC, NO. 1
Cologne, 8 ounces,
Tincture of cantharides, 1 ounce,
Oil of lavender, % dram,
Oil of rosemary, y% dram.
Apply to the roots of the hair daily. It is necessary that
the scalp be absolutely clean; shampooing at least once a
week, while using the tonic.
BRILLIANTINE FOE THE TTATR
Brilliantine is used to give the hair a gloss, and to keep
it smooth.
Sweet almond oil, 8 fluid ounces,
Alcohol, 4 fluid ounces,
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Glycerin, 1 fluid ounce,
Oil of geranium, 12 drops.
HAIE TONIC, NO. 2
Phenic acid, 2 grammes,
Tincture nux vomica, 7 grammes,
Tincture cinchona rub, 30 grammes,
Eau de Cologne, 120 grammes.
This is a good tonic for the hair, and also for removing
dandruff from the scalp.
POWDER FOE OILY HAIR
A powder to clean oily hair is made as follows :
Powdered orris, % pound,
Bergamot rind, 1% drams,
Cassia flowers, l 1 /^ drams,
Coarsely ground cloves, % drams.
Mix all, and put through a sieve. The best way of using
is to rub into the hair at night, and let it remain until morn-
ing, then brush it out. This will perfume the hair.
TO KEEP THE HAIR CURLED
The following mixture will keep the hair curled :
Gum arabic, 1 ounce,
Moist sugar, y 2 ounce,
Hot water, % pint,
Alcohol, 2 fluid ounces,
Bichlorid of mercury, 6 grains,
Sal-ammoniac, 6 grains.
The mercury and sal-ammoniac should be dissolved in the
alcohol before mixing with the other ingredients. At the last
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AROUND-THE-WORLD COOK BOOK
add enough water to make the whole mixture measure 1 pint.
Perfume with cologne or lavender water. Moisten the hair
with the fluid before putting it in papers or curlers.
This is too strong a solution to be applied repeatedly, as
it would surely have a destructive effect on the hair follicles,
and for that reason it should not be applied too frequently,
nr at too short intervals. An occasional use, however, is
practically harmless.
EGG SHAMPOO
A good egg shampoo can be easily made as follows:
Egg, 1,
Hot rain-water, 1 pint,
Spirits of rosemary, 1 ounce.
Beat the mixture thoroughly and use it warm. Rub it well
into the scalp, and rinse several times in clear water.
HENNA AS A STAIN FOE THE HAIR
Henna is a vegetable stain, quite harmless, and producing
an attractive reddish tint to the hair. For home use it will
be found much safer than anything else.
Shampoo the hair and dry, and then apply the stain of
henna.
CAEE OF THE EYEBROWS
Before brushing the eyebrows rub them with vaseline.
This will help them to run in the one direction.
TO GROW HEAVY EYEBROWS
The following recipe for promoting the growth of the eye-
brows is very good, and is perfectly harmless :
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AROUND-THE- WORLD COOK BOOK
Vaseline, 2 ounces,
Cantharides, % ounce,
Oil of rosemary, 15 drops,
Lavender extract, 15 drops.
Mix thoroughly, and apply to the eyebrows with a tiny
toothbrush once a day until the growth is sufficiently stim-
ulated, and then less often.
This ointment may be used for the eyelashes also, but in
this case apply carefully, for it will inflame the eyes if it
gets into them.
TO DARKEN THE EYEBROWS
Make a strong brew of sage tea, strain it through a muslin,
and to a pint of the liquid add a tablespoon of alcohol.
Apply this to the eyebrows with a brush. It is perfectly
harmless, and will, in fact, stimulate the growth of the eye-
brows.
CHINESE EYELASH STAIN
Gum arabic, 1 dram,
India ink, y 2 dram,
Rose-water, 4 ounces.
Powder the ink and gum, and triturate small quantities of
the powder until there is obtained a uniform black liquid
in a powder, and then add the rose-water. Be careful not to
get this stain in the eyes.
324
CAKE OF THE SKIN
ALMOND TiTRAT,
Orris-root, powdered, 4 ounces,
Wheat flour, 4 ounces,
White Castile soap, powdered, 1 ounce,
Borax, 1 ounce,
Oil of bitter almonds, 10 drops,
Oil of bergamot, 2 drams,
Tincture of musk, 1 dram.
Mix well, and pass through a sieve. This should bo used
instead of soap.
ALMOND Mrnr
Jordan almonds, 30,
Distilled water, % pint,
Sugar.
Blanch the almonds, and bruise them to a fine powder, by
pounding in a mortar, in which has been placed also the dis-
tilled water. Add also a lump of sugar, so that the oil will
not separate from the mixture.
The almonds should be pounded as finely as possible, and
it. will take some time. When pounded to an impalpable
powder, then strain through cheese-cloth.
To make the milk richer, increase the number of almonds
used with the same quantity of water. The preparation is
both soothing and bleaching.
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AROUND-THE- WORLD COOK BOOK
THE LEMON BATH
The lemon bath is a great invigorator, an excellent cleanser,
and has a most soothing, refreshing, and softening influence
on the skin. It is prepared as follows:
Cut five lemons in slices, and leave them to soak in a basin
of water for half an hour. After the bath-water has been
drawn from the faucet, the lemon- water should be added and
the whole vigorously stirred.
BATH BAGS
Oatmeal, 4 pounds,
Bran, 2 quarts,
Almond meal, iy 2 pounds,
White Castile soap, 1 pound,
Violet sachet, 3 ounces.
Have the soap dried and powdered. Mix all together, and
keep in glass jars, from which to fill small cheese-cloth bags,
to use as sponges. The bags should be about 4 inches square,
and filled as needed.
KOUGE
A simple preparation of rouge is made as follows:
Carmine, % dram,
Oil of almonds, 1 dram,
French chalk, 2 ounces.
Mix thoroughly, and it will be found that the chalk absorbs
the oil, making an adhesive powder. One advantage in using
this rouge is that it does not contain any mercury.
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FACE POWDER
Rice flour, 3 ounces,
Rice starch, 3 ounces,
Carbonate of magnesia, l 1 /^ ounces,
Pulverized boric acid, % ounce,
Powdered orris, % dram,
Essence of citron, 7 drops,
Essence of bergarnot, 7 drops.
Mix the essences with the magnesia, and then combine with
the powder. Strain before using.
LIP SALVE
Spermaceti ointment, 1/2 ounce,
Balsam of Peru, I 1 /* grains,
Alkanet, 7y 2 grains,
Oil of cloves, 2 drops.
Mix the alkanet with the spermaceti ointment, in a bottle
or in a dish, and let it stand over a gentle heat till the liquid
is rose-colored, then put it through a strainer. When cool,
stir in the balsam and let it settle.
When it is clear pour off the liquid, leaving the sediment,
then add the cloves to the liquid. When it becomes cold, it
should be hard, but it will not get hard if in the course of
making it has been subjected to too much heat; therefore, it
should simply be allowed to get warm,
COLD CREAM
Sweet oil of almonds, 75 grains,
Virgin wax, 20 grains,
Spermaceti, 8 grammes,
Perfume.
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Melt all together, and stir for 20 minutes, and when cooling
add any desired perfume.
ORANGE-FLOWER CREAM
Oil of sweet almonds, 4 ounces,
White wax, 6 drams,
Spermaceti, 6 drams,
Borax, 2 drains,
Glycerin, iy 2 ounces,
Oil of neroli, 15 drops,
Oil of orange-skin (bigarde), 15 drops.
Melt the sweet almond, wax, and spermaceti, and add to it
the orange-flower water. Dissolve the borax in the mixture,
and then pour it slowly into the blended fats, stirring con-
tinuously. This is a good "food for the skin."
FOR MOIST HANDS
Tincture of belladonna, % ounce,
Eau de Cologne, 3 ounces.
Mix the two well, and use when desired during the day,
always washing the hands in hot water and drying them
quickly just before applying the lotion. Bub it well into
the skin.
(Keep this out of the way of children and ignorant per-
sons.) After having applied the lotion, the hands should
be rubbed with a little talcum powder.
ORRIS POWDER FOR PERSPIRATION
Phenic acid, 3 fluid drams,
Alcohol, 5% fluid drams,
Starch, 6% ounces,
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AROUND-THE-WORLD COOK BOOK
Florentine orris, 5y> ounces,
Essence of violet, 32 minims.
Dissolve the acid in the alcohol, add the violet essence, then
the starch, and then the orris.
TO REMOVE TAN
Bathe in pure lemon-juice. First wash the skin thoroughly
with warm water and a pure soap; then after drying thor-
oughly with a soft towel, apply the lemon-juice with a wad
of absorbent cotton.
Peroxid of hydrogen, diluted with water and applied in
the same manner, will also remove tan.
PEROXID AS A FACE BLEACH
When using peroxid as a face bleach it should be left on
the face for an hour or two after it dries. Instead of wash-
ing it off with water, rub the skin with a good cold cream,
and the skin will be much smoother and softer.
TO REMOVE A MOTH-PATCH
Cocoa-butter, 2y 2 drams,
Castor oil, 2y 2 drams,
White precipitate of mercury, iy 2 grains,
Essence of rose, 10 drops.
Apply the mixture to the moth-patch night and morning.
PERFUMES
COLOGNE
The following is a very good! recipe for making cologne :
Essence of lemon, 10 grammes,
Essence of cedrat (citron), 10 grammes,
Essence of bergamot, 10 grammes,
Essence of fine lavender, 10 grammes,
Essence of rosemary, 4 grammes,
Essence of thyme, 2 grammes,
Alcohol, 2 quarts.
Mix the essences with the alcohol, and filter through paper.
BLENDING OF PERFUMES
In making sachet-bags, the blending of the perfumes is of
much importance. The two odors that mix most perfectly
are violet and heliotrope ; and the addition of a little sandal-
wood to these will produce an exquisite odor.
Rose and heliotrope blend very sweetly; and lilac and
violet make a dainty combination.
A little sandal-wood or orris-root added to almost any com-
bination of odors will increase the pungency, and make the
result more lasting.
SCENT-BAGS
An old-fashioned filling for scent-bags is made as follows:
Coriander seed, % pound,
Powdered orris-root, % pound,
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AROUND-THE-WORLD COOK BOOK
Aromatic calamus, % pound,
Damask-rose leaves, !/4 pound,
Lavender blossoms, 2 ounces,
Mace, 1/2 ounce,
Cinnamon, */ ounce,
Cloves, *4 ounce,
Powdered musk, 2 drams.
Beat each separately, then mix well together.
VIOLET SACHET-POWDER
The following is a very good recipe for making a pleasant
sachet-powder.
Powdered orris, 1 ounce,
Powdered bergamot-peel, J/i ounce,
Powdered acacia, *4 ounce,
Musk, 20 grains.
Bottle for 10 days, at the end of which time it is ready
for use.
ROSE SACHET-POWDER
Lavender leaves, % pound,
Dried rose-leaves, % pound,
Powdered orris-root, % pound,
Civet, 8 grains,
Powdered musk, 10 grains.
Mix thoroughly and keep air-tight until ready to make up
into sachets. If the odor of musk is not agreeable it may be
omitted.
ROSE SACHET
Dried rose-leaves, y 2 pound,
Ground sandal-wood, % pound,
Attar of rose, % ounce.
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ABOUND-THE- WORLD COOK BOOK
Keep in a tightly corked bottle when not needed for use
to fill the bags.
HELIOTROPE SACHET
Dried rose-leaves, 1/4 pound,
Powdered orris-root, y 2 pound,
Powdered tonka bean, 2 ounces,
Vanilla bean, 1 ounce,
Attar of almonds, 2 drops.
Powder all and mix by sifting them together.
LAVENDER SMELLING-SALTS
Carbonate of ammonia, 8 ounces,
Oil of cloves, 1 fluid ounce,
Oil of lavender, y 2 fluid ounce,
Oil of bergamot, y 2 fluid ounce,
Oil of cassia, y 2 fluid ounce.
Crush the ammonia into very small pieces, and put it into
a smelling-bottle; mix the oils thoroughly, and pour just
enough into the bottle to barely cover the ammonia, keeping
the remainder to replenish the smelling-bottle when required.
TO MAKE POTPOURRI JARS
Whole allspice (crushed), 2 ounces,
Stick cinnamon (broken coarsely), 2 ounces,
Orris-root (bruised and shredded), 1 ounce,
Lavender flowers, 2 ounces,
Oil of rose, 5 drops,
Good cologne, % pint,
Rose petals,
Salt.
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Gather the rose leaves in the morning and let them stand
in a cool place to dry. Toss them lightly, then put them in
a large covered dish in layers. Sprinkle each layer freely
with salt.
Add to this several mornings, till enough stock of leaves
has been gathered. Shake up, or stir every morning, and let
the whole stand 10 days after the last petals are added.
Transfer to a glass fruit-jar, in the bottom of which have
been placed the allspice and cinnamon. Let it stand 6 weeks
closely covered, when it is then ready for the permanent jar.
Add to it now the orris, lavender, and a small quantity of
any other sweet-scented dried leaves that may be desired, and
mix all together, and put it into the permanent rose-jar, in
alternate layers; with the rose stock and the few drops of
rose-oil, and pour over the whole, the fourth of a pint of
good strong cologne.
This will last for years ; though from time to time one may
add a little lavender, or orange-flower water, or any nice
perfume, and at some seasons, may even add a few more
fresh rose-petals.
TO MAKE POTPOURRI JARS
ANOTHER METHOD
Violet powder, % ounce,
Orris-root, y 2 ounce,
Mace, Y 2 teaspoon,
Rose powder, y 2 ounce,
Heliotrope powder, 1/2 ounce,
Cinnamon, % teaspoon,
Cloves, y 2 teaspoon,
Oil of roses, 4 drops,
Oil chiris, 10 drops,
Oil melissa, 20 drops,
Oil eucalyptus, 20 drops,
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AROUND-THE- WORLD COOK BOOK
Bergarnot, 10 drops,
Alcohol, 2 drams.
Use fresh rose-leaves for the vehicle to hold the powders.
It is best to gather the leaves when the roses are in their
richest bloom. Pack them in a jar in layers, about 2 inches
deep, and sprinkle about 2 tablespoons of fine, dry salt on
each layer.
Continue this until the jar is full, adding fresh leaves and
salt daily, and keep it in a dark, dry, cool place.
A week after the last layer is gathered, turn out the salted
petals on a broad platter, mix, and toss together until the
mass is loosened; then incorporate them thoroughly with the
formula given above, pack them in a clean permanent jar,
cover lightly, and set it away to ripen.
If not in its permanent jar it will be ready for permanent
jars in a fortnight, and if well-covered will be good and
fragrant for 25 years, if not longer.
PERFUMED BEADS
Old-fashioned perfumed beads are made in the following
manner :
Powdered red-rose petals, 4 ounces,
Carmine, 20 grains,
Tincture of musk, 1 dram,
Gum tragacanth.
Mix all the ingredients together, and add enough of the
gum tragacanth to mold into spheres; pierce them before
they are perfectly dry. They can be highly polished, or can
be incised in various fashions.
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AROUND-THE-WORLD COOK BOOK
ATTAR OF ROSE
Rose leaves,
Salt,
Olive oil.
Pick enough rose leaves to make a quart when closely pressed
down. Put a layer of these in a 2-quart glass fruit-jar, and
sprinkle lightly with salt, then cover with a thin layer of
absorbent cotton wet with olive oil.
Fill the jar with alternate layers in the same manner, and
put on the rubber cover and set the jar in the sun daily for
2 weeks or longer, if the weather be cloudy.
Uncover, and press the oil from the leaves and cotton, and
place it in very closely corked vials.
335
SIMPLE REMEDIES, AND FIRST AIDS
USES FOR HOT WATER
In case of colic Apply to the abdomen a large square of
house flannel which has been dipped into boiling water and
wrung out by twisting it in a towel. After twisting or wring-
ing, the flannel should be given one shake, folded into a light
soft pad, and applied, and covered with waterproof, or thick
flannel.
Headache, or neuralgia The same kind of application to
the nape of the neck, and to the forehead, gives great relief,
no matter to what specific cause the headache may be due.
Lumbago Thick flannel wrung out of boiling water will
also assuage lumbago. When applied for this purpose the
flannel should be changed every 10 or 15 minutes, having the
fresh one wrung out and ready to go on, before the other one
comes off.
Constipation This may in many cases be cured without the
use of drugs, by drinking a hot tumbler of water every night
before going to bed, and another tumbler, next morning, half
an hour or so, before breakfast.
Indigestion A small tumbler of hot water, drank half an
hour before dinner, is frequently of great service to sufferers
from indigestion. The same, taken shortly after meals, is
often found beneficial.
Sprains and strains The very best thing to relieve the pain
of a sprain is to immediately envelope the injured part in a
piece of thick flannel which has been wrung out of boiling
water.
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AROUND-THE-WORLD COOK BOOK
Fomentations of this kind should be kept up until the pain
lessens.
Sleeplessness Give hot spinal douches that is, pouring hot
water down the spine from a jug, or a big sponge. These
douches are of more value for the cure of sleeplessness than
sleeping draughts, for they cannot do harm, and in most cases
soothe the nerves, draw blood from the brain, and induce
sleep.
Convulsions The immediate treatment of convulsions in
young children is a hot bath not too hot, remember. You
should be able to bear your own elbow quite comfortably in
the water. The elbow is much more sensitive than the hand,
and can therefore, better test the heat, if a bath thermometer
be not at hand. If a bath thermometer is obtainable let the
temperature of water be not over 100 degrees Fahrenheit.
Overstoutness The drinking of hot water, combined with a
diet from which farinaceous foods, sugar, potatoes, and beer
are eliminated, does much toward reducing a too superabun-
dant amount of fat. The water should be taken in this man-
ner:
Take from y z pint to 1 pint in the morning, either in bed,
or while dressing; and take the same quantity an hour and a
half before each meal, and half an hour before bedtime.
The water should not be gulped down, but slowly sipped;
taking from 5 to 15 minutes to drink it can be rewarmed
during the drinking, if necessary. By taking it in this man-
ner uncomfortable distention is avoided. It is best to begin
with a smaller quantity, and increase as it is found to agree.
VEGETABLES AS MEDICINE
Asparagus benefits the kidneys.
Potatoes contain salts and potash.
French beans and lentils give iron.
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AROUND-THE- WORLD COOK BOOK
Celery is good for rheumatism and neuralgia.
Tomatoes stimulate the healthy action of the liver.
Lettuce is good for tired nerves, and induces sleep.
Cabbage, cauliflower, and spinach are beneficial to anemic
people.
Food specialists vote spinach as the most precious of vege-
tables. It contains salts of potassium and much iron.
It is claimed that carrots form blood, beautify the skin, and
improve the appetite.
For that tired feeling that comes in the spring, the best
vegetables are, parsley, horseradish, mustard, dock, dandelion
and beet-tops, as they clear the blood, and regulate the system.
MUSTARD PLASTERS
To make a mustard plaster take equal parts of mustard and
flour; stir together with a little warm water, just sufficient to
make it into a thick paste. Spread it on a piece of linen that
is large enough to fold over and prevent the paste from touch-
ing the skin. Apply the plaster to that part of the skin that
it is desired to irritate.
Ginger plasters may be made in the same manner, as mus-
tard plasters, and produce the same results and do not blister.
CURE FOR SEASICKNESS
A glass of hot milk with a generous dash of cayenne will
often cure seasickness.
SICK HEADACHE
The juice of half a lemon, in a cup of black coffee, without
any sugar, has been found to cure a sick headache.
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AROUND THE-WORLD COOK BOOK
TO CURE A BILIOUS ATTACK
A strong, unsweetened lemon, taken before breakfast, will
prevent and will cure a bilious attack.
GRAPE- AND PINEAPPLE-JUICE
These are great blessings in the sickroom. Only the juice
of either should be swallowed. It allays thirst, and is nourish-
ing, acting beneficially upon the liver and kidneys.
FOR SPRAINS
If the ankle is sprained, rest is all important, Handage the
part and keep tnis bandage soaked with water as hot as the
patient can bear, or with witch-hazel.
For a sprained wrist, use the same treatment and put the
arm in a sling.
FOR NOSE BLEED
Lay the sufferer on his back, with arms elevated above the
head, and apply the coldest water obtainable to the nose, fore-
head, and back of the neck.
FAINTING
Lay the patient on his back, and do not raise the head, but
allow it to remain at the same level as the rest of the body.
Loosen the collar, and anything tight about the neck and body,
and apply smelling-salts to the nose, and bathe the face and
head with cold water, dashing it on.
When the patient is able to swallow, administer brandy.
The all-important point is to keep the patient's head low.
HYSTERICS
Hysterics may be treated in the same manner as fainting.
339
AROUND-THE-WORLD COOK BOOK
HICCOUGHS
Severe cases demand drastic treatment, such as hot mustard
plasters laid directly on the pit of the stomach. For milder
cases cloths dipped in either hot vinegar, brandy, or whisky,
will sometimes give immediate relief.
TO STOP THE FLOW OF BLOOD
In case of an accident when the flow of blood from a wound
is excessive, an application of equal parts of flour and sugar,
mixed well, will effectually check the flow until the arrival of
a physician.
BELIEF FOR BURNS
Slight burns and scalds may be relieved by wrapping the
parts in a soft cloth saturated with a strong solution of borax.
A dressing of carbolized vaseline, olive-oil, or the white of
egg, are all excellent to exclude the air from a burn.
If blisters have formed, they should be opened by pricking,
and dressed at once, to protect from the air.
TO REMOVE A SPLINTER
To extract a splinter from the flesh with but little pain,
nearly fill a wide-mouthed bottle with hot water, place the in-
jured part over the mouth of the bottle, and press tightly down.
The suction will draw the flesh down, and in a minute or two
the splinter will come out.
STINGS OF INSECTS
To relieve the stings of insects apply ammonia, or peroxide
to the affected part. An old-time cure was as follows :
Take the sting out with a needle and then with the place
340
AROUND-THE-WORLD COOK BOOK
tightly squeezed, suck, and afterwards apply a liniment of
powdered chalk and olive-oil to the part.
FOR BURNING FEET
Arnica diluted with warm water is soothing for tired and
burning feet. After the lotion has dried in, rub the feet gen-
tly, using a good toilet-cream of sweet-almonds.
Always draw the blood from the ankle or the instep, toward
the toes. Support the instep or the ball of the foot with the
left hand, while rubbing with the right ; using the downward
motion on the outside of the foot, or ankle. A rotary motion
on the instep is very restful.
UME-WATEK
Put a heaping teaspoon of pure slaked lime into 1 quart
of boiled or distilled water. Cork, and shake several times
during the first hour. Then let the lime settle, and after 24
hours pour off the clear liquid. Keep in a dark bottle, and
well stoppered.
TOOTH-POWDEB
The following recipe gives an excellent tooth-powder, easily
made, and pleasant to use :
Peruvian bark, y 2 ounce,
Myrrh, % ounce,
Powdered Orris-root, % ounce,
Chalk, 1 ounce.
Flavor very strongly with wintergreen.
341
INDEXES
ALPHABETICAL INDEX
Alligator P ,-:ir cocktail,
:
Sulud. 171.
Almond blancmange,
229.
Meal, 325.
Milk (Soup). 26.
MUk (Lotion). 325.
Velvet cream. 229.
Almond*. Burnt, 265.
Chocolate. 265.
Salted, 198
Aluminum, to clean,
318.
Amande, Havana. 297.
American Macaroni, 106.
Woodcock. 205
Anchovy pa*te. 21.
An**! rake, 244.
Apple and banana sal-
ad. 179.
Cake, 233.
Cress and celery sal-
ad. 179.
Custard pie, 219.
Florentine, 234.
Souffle, 224.
Toddy. 280. 281.
Apple*, baked, 131.
Steamed, 132.
Artichoke*, fond* of, 23.
Asparagus, Cream of,
26
Aspic Jelly, 177.
Queen's. 177.
Salmon. 169.
Tomato, 176.
Tongue in, 61
Attar of rose, 335.
Bacon with kldneyg, 81.
Bahla salad, 172.
Baked apple*. 131.
Calfs liver, 79
Cheese omelette, 136.
Fillet of flounder, 48.
Liver, 79.
Onions, 113.
Pears. 196.
Quinces. 195.
Baked sole. 46.
Bamboo, 286.
Banana and apple sal-
ad, 179.
Barbecued ham, 207.
Bar-le-duc, Currant, 193.
Bath bag*, 326.
Buns, 6.
Batter pudding. 214.
Bean salad. 172.
Ittchamel sauce, 152.
Beef-heart, braised. 78.
Beer. Ginger, 298.
Root, 298
Beets, cream of, 25.
Berry Main*, to remove,
310.
Beverage*. 276.
Apple toddy. 280. 281.
Bamboo. 285.
California fruit punch.
287.
Champagne punch.
278
Chamberlln's. 279.
Cherry bounce, 282
Chocolate parfalt
amour, 297.
Claret cup. 289, 290.
Punch. 280.
Currant water, 294.
Wine, 287.
Egg lemonade. 296.
Egg nog, 281.
Elderblow wine. 286.
Fish house punch. 276.
Fruit punch. 288.
Gin flu. 282.
Ginger ale julep, 294.
Beer. 298.
Grape juice, 295.
Lemon syrup, 292.
Milk punch. 281.
Mint julep, 28S. 284.
Navy punch, 277.
Old Colonial ginger
cup. 295
Orange cocktail, 285.
Cordial. 286.
Punch. 288.
Philadelphia flsh-
house punch. 276.
Pineapple lemonade,
296
Syrup. 292.
Port wine sangaree,
284
Raspberry Shrub, 293.
345
Beverages Contd.
Regent punch. 279.
Remsen cooler. 285.
Rickey, 283.
Root beer. 298.
Snuterno cup. 291.
Shandy gaff, 285.
Strawberry punch.
Tuttl frutti cup. 289.
U. 8. 8. Richmond
punch. 277.
Whisky sour, 283.
Blllnu* attack, 339.
Hi<M|iie. tomato, 31.
Black bran soup, .11
Blackberry padding-,
Soup" 37.
Black fruit cake, 23ft
Blancmange. almond,
229
Blending of perfumes,
330.
Bloodftpots, to remove.
309.
Blood, to stop the flow
of. 340.
Blueberry pudding. 216
Bonbons, chocolate, 263.
Bordelalne sauce, 153.
Bottling lemon Juice,
296.
Bond Inn of real. 83.
Bulsiil beef-heart, 78.
Bras*, how to clean.
814.
Bras* work, shellac for.
317.
Brazilian shrimp*, 47.
Breads, 3.
Times for cooking
bread. 3.
Bath buns, 6.
Berlin pancakes, 11.
Boiled connlfela. 16.
Cheese straws, 15.
Cinnamon coffee
bread. 17.
Egg puffs. 14.
English crumpets, 14.
Fried connlfela, 17.
German pancakes. 10.
Graham gems. 7.
Loaf. 6.
Minute biscuit, S.
INDEX
Breads Contd.
Nut bread, 4.
Oatmeal wafers, 12.
Parker house rolls, 5.
Pop-overs, 13.
Pulled bread, 5
Rice griddle cakes, 9.
Pancakes, 10.
Waffles, 9
Richmond thin bis-
cuits, 8.
Sally Lunn, 12.
Virginia, 13.
Scotch scones, 14.
Soda biscuits, 7.
Sour milk cakes, 10.
Waffles, 8.
Washington rolls, 6.
Whole-wheat cakes,
11.
Yorkshire breakfast
cake, 15.
Pudding, 16.
Bread pudding, 213.
Sauce, 154.
Bridget cake, 242.
Brilliantine for the
hair, 321.
Broiled eggplant, 116.
Broth, Scotch, 35.
Brown Betty, 218.
Butter sauce, 147.
Carrots, 126.
Sauce, 147.
Brunswick stew, 87.
Burning feet, how to re-
lieve, 341.
Burns, relief for, 340.
Burnt almonds, 265.
Butter, lemon, 156.
Scotch, 258.
Tomato, 155.
Cabbage, red, 114.
Red, pickled, 190.
Cadillac chicken, 90.
Cake, 235.
Angel, 244.
Apple, 233.
Black fruit, 236.
Bridget, 242.
Caramel, 245.
Coffee, 240.
Composition, 237.
Crullers, 255.
Grandmother Holt's,
255.
Dark fruit, 236.
Dried apple, 242.
Fruit, 238.
Fruit drops, 249.
Fudge, 247.
German loaf, 243.
Rings, 251.
Gingerbread, 243.
Ginger snaps, 253,
Cake Contd.
Hermits, 254.
Jackson snaps, 254.
Lady Baltimore, 247.
Marshmallow, 246.
Marzipan, 252.
Minnehaha, 244.
Mocha, 245.
Oatmeal rock cakes,
250.
Spiced cookies, 250.
Pound cake, 240, 241.
Russian rock, 251.
Sand tarts, 248.
Scotch short-cake, 252.
Spice cake, 239.
Sugar cookies, 253.
Superior cookies, 253.
Surprise macaroons,
249.
White cake, 241.
White fruit cake, 239.
Yellow frosting, 235.
Cakes, decorating, 272.
Placing candles upon,
272.
With fillings, 244.
California fruit punch,
287.
Orange marmalade,
195.
Calf's head cheese, 53.
Liver, baked, 79.
Canape Lorenzo, 21.
of Chicken livers, 21.
Candied mint leaves,
272.
Orange peel, 274.
Violets, 272.
Candles, to fasten on
cakes, 272.
Candy, 256.
Burnt almonds, 265.
Butter Scotch, 258
Chestnuts, glaces, 274.
Chocolate almonds,
265.
Bonbons, 263.
Caramels, 267.
Chips, 266
Coating, 263.
Creams, 263, 264.
Fudge, 268, 269.
Nut candy, 268.
Taffy, 266.
Cocoanut drops, 259.
Coffee caramels, 270.
Cream peppermints,
258.
English molasses, 256.
French fondant, 262.
Fudge, 268, 269.
Gum drops, 271.
Lemon drops, 271.
Maple caramels, 270.
Marrons, glacds, 273.
Mexican kisses, 270.
Mint drops, 259.
346
Candy Contd.
Molasses, 256.
Nougat, 261.
Nut candy, 261.
Nut fudge, 269
Orange balls, 275.
Peanut brittle, 60.
Candy, 260.
Penotchie, 261.
Peppermint drops, 258.
Sauerkraut, 259.
Sea foam, 257.
White sugar, 257.
Caramel cake, 245.
Custard, 220.
Caramels, chocolate,
267.
Coffee, 270.
Maple, 270.
Care of the eyebrows,
323.
Furniture, 315.
Hair, 321.
Skin, 325.
Carrot balls, 126.
Carrots, browned, 126.
Cream of, 28.
Mashed, 125.
Casserole of liver and
rice, 60.
Cauliflower, cream of,
29.
Scalloped, 114.
Caviar, 20.
Celery, apple and cress
salad, 179.
With chestnuts, soup,
27.
Cream of, 24.
Cutlets, 127.
Fritters, 127.
Kors d'oauvre, 23.
Pineapple salad, 180.
Tomato salad, 176.
Cement, 315.
For broken glass, 316.
Chinese, 316.
Chafing-dish receipts,
198.
American woodcock,
205.
Barbecued ham, 207.
Cheese fondue, 206.
Creamed oysters, 199.
Shrimps, 201.
Curried oysters, 198.
Eggs and tomato
scramble, 202.
English monkey, 206.
Hard-shell clams,
200.
Lobster, a la New-
burg, 201.
Mock terrapin, 207.
Oysters a la Pari-
sienne, 199.
Panned oysters, 198.
Scotch woodcock, 205.
INDEX
Channg-dtah receipts
Contd.
Scrambled eggs with
sausage, 202.
Shrimps with French
peas, 208.
Soft-sholl clams, 200.
Spanish rarebit, 204.
Welsh rarebit, 203
Chamberlin'g boiled
ham, 76.
Champagne punch,
279.
Terrapin, 49.
Chamois gloves, to
clean, 311.
Champagne punch, 278,
279.
Cheese bull*, 159.
CalTs head, 53.
Custard, 52.
Fondue. 206.
Cheese omelette, baked,
136.
Pork, 54.
With Scrambled eggs,
137.
Straws, 15, 159.
Veal. 54
Cherries. Jellied. 231.
Cherry Bounce, 282.
Pudding, 216.
Salad. 181.
Chestnut and celery
soup, 27.
Cream (dessert), 231.
Cream (soup). 28.
Croquettes, 131.
Compote, 231.
Grape-fruit salad, 179.
Patties, 70
Puree. 29, 30.
Salad, 171. 172
Sauce for fowls. 155.
Stuffing for turkey,
75.
Chestnuts In brown
sauce, 130.
French. 129.
Glaces. 274.
Stewed, 130.
White sauce. 129.
Chicken cadlllac, 90.
Casserole. 84.
Creole. 86.
French, 91.
Gumbo. 33.
Jellied, 88, 89.
Luan-ed, 87.
Mousse, 62.
RIced In shells, 62.
Salad, 164.
Stewed & 1'espagnole,
Sour. 91.
Terrapin, 92.
Chi Lo, Chinese, 94.
Chilli con came. 61.
Mexican, 60, 93.
Chilli con carne Contd.
Sauce, 187.
Chinese cement, 316.
Eyelash stain, 324.
Pudding and rice, 102.
Chocolate almonds, 265.
Bonbons. 263.
Caramels, 267.
Chocolate chips, 266.
Coating, 263.
Cream, 228.
Creams. 263, 264.
Fudge. 268, 269.
Nut candy. 268.
Parfalt amour, 297.
Pie. 219.
Pudding. 225.
With creamy sauce.
226
Taffy. 266.
Chowder, clam, 32.
Corn. 32
Chrysanthemum salad,
181.
Chutney. 189.
Cinnamon coffee bread,
17.
Citron sauce, 156
Mam chowder. 32.
Clams, hard-shell, 200.
Soft-shell. 200.
Claret cup. 289, 290.
Punch, 280.
Sauce, 156.
Soup. 36.
Clothing, to remove
spots from, 306.
Cocktail, Alligator pear,
Fruit. 20.
Orange, 285.
Oyster, 19.
Cocoanut drops. 259.
Oxlllxh balls, 42.
Cakes. 43.
Coffee bread, cinnamon,
17.
Cake, 240.
Stains, to remove,
309
Cold cream. 327.
Rice Pudding. 211.
Collops In batter. 94
Composition cake, 237.
Compote, chestnut, 231.
Cookies, oatmeal, spiced,
250.
Sugar, 253.
Superior. 263.
Cordials, 285.
Mint, 285.
Orange, 28.
Corn chowder, 32.
Fried, 124.
Fritters, 124.
Green, omelette, 123.
Pudding, 124.
Correct sauces to serve
with fish, 39.
347
Cotton, to remove grease
spots from, 307.
Crab and tomato saJad,
169.
Cream, Almond velvet,
229.
Asparagus, 26.
Beets, 25.
Carrots. 28.
Cauliflower. 29.
Celery, 24.
Chestnuts, 28, 231.
Chocolate. 228.
Dressing. 163.
Mushrooms. 25.
Onions. 112
Orange flower. 328.
Peppermints, 258.
Tunis fruit. 230.
Creamed eggs, 139.
Oysters, 199.
Salmon. 41.
Scallops. 46.
Shrimps. 201.
Creams, chocolate, 263,
264.
Cress, celery and apple,
salad, 179
Croquettes, Chestnut,
131.
Hominy. 128.
Lobster, 64.
Nut. 66.
Nut and crumb, 67
Somerset Club. 67.
Sweetbread, 57
Sweet potato, 110.
Croutes of herring, 22.
Crullers, 255
Cucumber catsup, 184,
185.
Fritters, 115.
Pickles. Grandmother
Holt's. 184.
Sauce. 148. 149.
With raw tomatoes.
175
With tomato Jelly.
174.
Stuffed. 115.
Cap, Claret. 289, 290.
Old colonial ginger,
295.
Bauterne. 291.
Tutti frutti. 289.
Currant bar-le-duc, 193
Soup (see lemon), 37.
Water, 294
Wine. 287
Curried oysters, 198.
Curry, 69.
Curtain rods, putting
into curtains, 319.
Custard, caramel, 220.
Cheese, 52.
Souffle, 222.
Cutlets, celery, 127.
Fish. 47.
Vegetarian, 98.
INDEX
Dark fruit cake, 236.
Decanters, how to
clean, 305.
Decorating: cakes, 272.
Desserts, 211.
Almond blancmange,
229.
Almond velvet cream,
229.
Apple cake, 233.
Custard pie, 219.
Florentine, 234.
Souffle, 224.
Batter pudding, 214.
Bread pudding, 213.
Brown Betty, 218.
Caramel custard, 220.
Cherry pudding, 216.
Chestnut compote,
231.
Cream, 231.
Snow, 230.
Chocolate pie, 219.
Pudding, 225.
Pudding with
creamy sauce, 226.
Cold rice pudding, 211.
Cream chocolate, 228.
Egyptian pudding,
215.
Fig pudding, 217.
Florentine cream, 227.
Frapped figs, 224.
German balloons, 214.
Farina pudding,
228.
Fruit tarts, 232.
Graham pudding, 213.
Guava sherbet, 224.
Ingredients for mince-
meat, 220.
Jellied cherries, 231.
Lemon cream, 226.
Pudding, 221.
Molded farina, 227.
Pineapple sponge, 223.
Porcupine, 232.
Prune souffle, 223-
Pumpkin pie, 219.
Rice pudding, 211.
Rothe gruetze, 225.
Russian rice, 212.
St. Denis Indian pud-
ding, 213.
Steamed blackberry
pudding, 217.
Blueberry pudding,
216.
Souffle custard, 222.
Strawberry sponge,
222.
Trautmansdorf rice
pudding, 212.
Tunis) fruit cream,
230.
Washington pudding,
218.
Deviled salmon, 41.
Tomatoes, 119.
Dressings for salads,
160.
Turkey, 74~, 75.
Dried apple cake, 242.
Duck and orange salad,
165.
Dundee Scotch marma-
lade, 194.
Egg lemonade, 296.
Egg nog, 281.
Eggplant, broiled, 116.
a la Creole, 117.
Turkish, 116.
Egrg: puffs, 14.
Shampoo, 323.
Timbales, 142.
Toast, Swdss* 138.
Egg: and tomato scram-
ble, 202.
Tomato toast, 138.
Eggs, 133.
Baked cheese ome-
lette, 136.
Baked, and with
stuffed tomatoes,
66.
Creamed, 139.
Fried savory, 141.
Japanese, 140.
Mexican, 140.
In molds, 139.
Omelette, celestine,
136.
Aux haricots, 135.
Oyster omelette, 134.
Scrambled with
cheese, 137.
With sausage, 202.
With tomatoes, 137.
With spaghetti, 141.
Spanish eggs (Hue-
vos), 141.
Stuffed, 139.
Swiss egg toast, 138.
Tomato and egg
toast, 138.
Tomato omelette, 135.
Venetian, 140.
Egyptian pudding, 215.
English brawn, 53.
Crumpets, 14.
Molasses candy, 256.
Monkey, 206.
Elderblow wine, 286.
Entrees, 51.
Calfs head cheese,
53.
Casserole liver and
rice, 60.
Cheese custard, 52.
Chestnut patties, 70.
Chicken mousse, 62.
Chilli con came, 61.
Mexican, 60.
Entrees Contd.
Curry, 69.
English brawn, 53.
Genoa ramekins, 51.
German globes, 68.
Gnocchi. 52.
Haddock ramekins,
51.
Hawaiian curry, 69.
Hassenpfeffer, 63.
Italian veal cheese,
54.
Lobster, a la Creole,
64.
Lobster croquettes,
64.
Lobster Patties, 63.
Marrow bones, 55.
Nut croquettes, 66.
Nut and crumb cro-
quettes, 67.
Pftte de foie gras, 59.
Pork ch'eese, 54.
Riced chicken in
shells, 62.
Somerset Club cro-
quettes, 67.
Spinach loaf with
sardines, 65.
Stuffed tomatoes with
baked eggs, 66.
Sweetbread cro-
quettes, 57.
Patties, 58.
Tomato souffle, 65.
Tongue in aspic, 61.
Veal souffle with
mushroom sauce,
56.
Terrapin, 56.
Eyebrows, the care of,
323.
to darken, 324.
to grow heavy, 323.
Eyelash stain, Chinese,
324.
Face powder, 327.
Fainting, 339.
Farina, molded, 227.
Pudding, German, 228.
Fig pudding, 217.
Figs, frapped, 224.
Fteh, 38.
Codfish balls, 42.
Cakes, 43.
Correct sauces to
serve with, 39.
Cutlets, 47.
Flounders, baked fil-
let of, 46.
Mackerel, 47.
Oysters, a la Creole,
44.
a la poulette, 45.
Paste, 48.
Salmon, creamed, 41.
348
INDEX
pe
nlrr
Fish Contd.
Deviled. 41.
Loaf. 40.
Scallops. creamed, 46.
Shad, baked, stuffing
for. 44.
Planked. 43.
Shrimps, Brazilian,
47.
Bole, baked. 4ft
Terrapin, stewed. 49.
Timbales, &0
Cases for. 49
Times for cooking.
38.
Finn -houNe punrh, 27G
Philadelphia. 276.
Fish salud-*, !:..
Flub scalloped with pep-
rs, 123.
. baked III!. -I
of, 46.
Florentine cream, 227.
Flower naiad*. 181.
FondN of artlrboke. 2
Fowls, chestnut Muf-
fing for, 155.
FrappM Fig*. 224.
Frenrh cheNtnuts. 129.
Chicken, 91.
Creole drink. 294.
Dressing. 160.
Fondant, 262.
Macaroni. 105.
Pea*, with shrimps,
208.
Fried connlfela, 17.
Com. 124.
Eggs, savory. 141.
Peppers, green. 120.
Potato balls. 110.
Tomatoes, green. 117.
Ripe. 118.
Frlcnndenu of veal, 82.
Frlcnse de polio*. 85.
Fritters, celery, 124.
Corn, 124
Cucumber. 115.
Fruit cake. 238.
Black, 236.
Dark. 236.
White, 239.
Fruit cocktail. 20.
Fruit cream. Tunis. 230.
Drops, 249.
Punch, 287. 288.
Salads. 178.
Soups, 37.
Stains. to remove,
310, 311.
Syrups. 292, 293.
Fudge cake. 247.
Chocolate. 268, 269.
Nut, 269.
Genoa ramekins, 61.
German balloons, 214.
Farina pudding. 228.
Fruit tarts. 232.
Globes. 68.
Loaf cake, 243.
Pancakes, 10.
Potato salad, 171.
Kings. 251.
Turnips. 125.
Gliding mixture, 318.
Gilt frame*, to clean.
314.
(.ill flxz, 282
Ginger ale Julep. 294.
Beer. 298.
Pear. 193.
Snaps. 253.
Glass, cement for. 316.
Ground, imitation of.
319.
Glue, waterproof; 316.
. 11... , In. 52.
Goulashe. 92.
Graham gems, 7.
Loaf. 5.
Pudding. 213.
Grandmother II o I t '
crullers, 255.
Cucumber pickles. 184.
Grape-fruit and rhest-
nut naiad. 179.
Grape Juice, 295.
In the Hrk room. 339.
Grapes, spiced. 192.
(,r:i-- stum-. I., rrmm .
t.niisr sp,,ts. (.. r. ni..\.-.
307.
Green corn omelette,
123.
Mayonnaise. 162.
Tomato and onion
pickle. 186.
Griesmehl soup. 36.
Guava sherbet. 224.
Gum drops, 271.
(.11 1 1. bo, 33.
Haddock ramekins. 51.
Hair, the care of. 321.
to keep curled. 322.
Tonics. 321. 322.
Ham. barbecued, 207.
Boiled. 76.
Boiled with rice, 102.
Hard-shell clams. 200.
Hassenpf effer (Sour
rabbit). 63.
Hawaiian curry, 69.
Taro. 30.
Havana amande, 297.
Headache. 338.
Heliotrope Mlrtat, 332.
Henna, 323.
Hermits, 254.
Herring salad. 167. 168.
Hiccoughs, 340.
Hollandalse sauce, 150.
Hominy croquettes, 128.
Hors d'oeuvres, 19.
Alligator pear cock-
tall. 19.
Anchovy paste. 21
Canape of chicken
livers. 21.
Canape Lorenzo, 21.
Caviar, 20.
Celery, 23.
('routes of herring.
22
Fonda of artichoke.
23.
Fruit cocktail. 20.
Italian toast. 22.
Oyster cocktail. 19.
Kings of unions, or
eggs. 23.
Tomato, 20
HomeradUh sauce, 154.
Huevos (Spanish eggs).
141.
Hungarian goulushe, 92.
Hysterics, 339.
Imitation of ground
glans, 319
Ingredlentu for mince-
meal, 220.
Ink-spots, to remove,
308.
Iron-rust, to remove,
308.
Italian macaroni, 104.
Toast. 22.
Veal cheese, 64.
iTory bandies, to clean.
311.
Jackson snaps, 254.
Japanese eggs. 140.
Salad dressing. 164.
Javelle water. 303. 304.
Jellied cherries. 231.
Chicken, K8. 89.
Jelly. Tomato. 174.
Venison. 192.
Jet pawiamenterle, 31. t
Julep. Ginger ale. 294.
Mint, 283. 284
Kerosene for washing*
clothes, 310.
Kidneys and bacon, si
Stewed a la Creole,
81.
Lace, to wash. 312.
Black, to restore, 312.
349
INDEX
Lacquer^ for silver, 316.
Lady Baltimore cake,
247.
Lavender smelling salts,
332.
Lemonade, egg, 296.
Pineapple, 296.
Lemon bath, 326.
Butter, 156.
Cream, 226.
Lemon drops, 271.
Juice, for bottling,
296.
Pudding, 221.
Soup, 37.
Syrup, 292.
Lentil soup, 35.
Lily salad, 182.
Lime water, 341.
Linen, to remove grease
spots from, 307.
To remove mildew
from, 307.
To remove scorch
spots from, 309.
Lip-salve, 327.
Liver, baked, 79.
With rice, in cas-
serole, 60.
Lobster, a la Creole, 64.
Croquettes, 64.
& la Newburg, 201.
Patties, 63.
Salad, with cream
dressing, 166.
Soup, 32.
Louisiana gumbo, 33.
Luan-ed chicken, 87.
Lyonnuise potatoes, 109.
M
Macaroni, 103.
American, 106.
French, 106.
Italian, 104.
Mexican, 105.
Spanish, 104.
Macedoine loaf, 95.
Mackerel, 47.
Made drinks, 280.
Magnesia, how to use
as a cleanser,
313.
Mahogany, to clean
spots from, 319.
Maitre d'hotel sauce,
151.
Maple caramels, 270.
Marmalade, California
orange, 195.
Dundee Scotch, 194.
Rhubarb, 194.
Marrons glaces, 273.
Marrow bones, 55.
Mashed carrots, 125.
Marshmallow cake, 246.
Mayonnaise dressing,
161.
Mayonnaise dressing
Contd.
Green, 162.
Without oil, 162.
Marzipan, 252
Measured angel cake,
244.
Meat salads, 164.
Meats, 71.
Beef-heart, braised,
78.
Chicken, Cadillac, 90.
Casserole, 84.
Creole, 86.
French, 91.
Fricase de polios,
85.
Jellied, 88, 89.
Luan-ed, 87.
Stewed, a 1'espag-
nole, 86.
Sour, 91.
Terrapin, 92.
Chilli con carne. 93.
Chi lo, Chinese. 94.
Collops in batter, 94.
Goulashe, Hungarian,
92.
Ham, boiled, 76.
Spanish steak, 77.
Kidneys and bacon,
81.
Stewed, a la Creole,
81.
Liver, baked, 79.
Calfs baked, 79.
Macedoine loaf, 95.
Pigeon pie, 77.
Rabbit, stewed, 82.
Stew, Brunswick, 87.
Spanish, 88.
Substitutes for meat,
96.
Times for cooking
meats, 71.
Tongue a la juive, 80.
Ragout, 79.
Turkey, chestnut
stuffing for, 75.
Dressings, 74, 75.
Roast, with oys-
ters, 73.
Stuffing, 74.
Veal, boudins of, 83.
Fricandeau of, 82.
Vegetarian cutlet, 98.
Loaf, 96, 97.
Roast, 99.
What to serve with
meats, 72.
Melting codfish cakes,
43.
Metals, to write on, 318.
Mexican eggs, 140.
Kisses, 270.
Macaroni, 105.
Rice, 101.
Stuffed peppers, 122.
Mildew, to remove, 307.
350
Milk punch, 282.
Mincemeat, ingredients
for, 220.
Minnehaba cake, 244.
Mint cordial, 285.
Drops, 259.
Julep, 283, 284.
Leaves, candied, 272.
Sauce, 152.
Minute biscuit, 8.
Mirrors, to clean, 314.
Mixed single drinks,
282.
Mocha cake, 245.
Mock terrapin, 2 07
Moist hands, 328.
Molasses candy, 256.
Molded farina, 227.
Moth patch, to remove,
329.
Moths, to rid a closet
of, 320.
Mushrooms, cream of,
25.
Stewed, 128.
Mustard pickle, 188
Plasters. 338.
Sauce, 148.
N
Navy punch, 277.
Nose-bleed, 339.
Nougat, 261.
Nut bread, 4.
Candy, 261.
Candy chocolate, 268.
Croquettes, 66.
Nut and crumb cro-
quettes, 6 7.
Nut fudge, 269.
Oatmeal, rock cakes,
250.
Spiced cookies, 250.
Wafers, 12.
Oil painting, to clean,
313.
Oily hair, powder for,
322.
Okra, stewed with to-
matoes, 118.
Old colonial ginger cup,
295.
Omelette, baked cheese,
136.
Celestine, 136.
Green corn, 123.
Haricots, 135.
Oyster, 134.
Remarks, 133.
Tomato, 135.
Onions, baked, 113.
Bermu'das, stuffed,
113.
Creamed, 112.
Scalloped, 112.
INDEX
Orange ball*, 275.
Cocktail, 285.
Cordial. 286.
Marmalade. 195.
Peel, candied, 274.
Punch. 288.
< r in^i- il'iu.-r cream,
328.
Orri* powder, for per-
spiration, 32S.
Oxalic ncld. for remov-
ing stains. .104.
Ox-tongue a la julve,
80.
0>Hter cocktail. 19.
nmi'lette. 134.
Salnd. 165.
O.\-ien. creamed. 199.
Curried, 198.
a la PnrlfU-nne. 199.
Panned, 198.
A la poulette, 45.
With roast turkey,
73.
Paint stains, to remove,
309.
Pancake*, Berlin, 11.
German. 10.
Hice. 10.
Panned oyntem, 198.
Parfalt amour, Choco-
late. 297.
Parker hoti*e roll*, 5
Pandey *auce, 147.
Pal* de fole era*, 59.
Pat Hew. Chestnut, 70.
Lobster, 63.
Sweetbread, 58.
Pench puree, 37.
Stains, to remove. 310.
Peache*, sweet pickled.
190.
Peanut brittle. 260.
Candy. 260.
Peur. Ginger, 193.
Pear*, baked. 196.
Penotchie, 261.
Pepper catnap, 185.
Salad. 173.
Sauce, 152.
Pepper*, a la Creole,
121.
Green, fried. 120.
Green, stuffed. 120.
Scalloped with fish,
123.
Stuffed. 121.
Peppermints, Cream,
258.
T>rops, 258.
Perfumed beads, 334.
Perfume*. 330.
Peroxld as a face
bleach, 329.
Philadelphia Hub-house
punch, 276.
Piccalilli, Red, 188.
Pickle*. 184.
Almonds, salted. 196.
Cabbage. Red. 190.
Chilli sauce, 187.
Chutney, 189.
Currant bar-le-duc,
193.
Cucumber catsup.
18.4-185.
Cucumbers. Grand-
mother Holt's,
184.
Grapes, spiced. 192.
Marmalade. California
orange. 195.
Dundee Scotch. 194.
Rhubarb. 194.
Mustard pickle. 188.
Peaches. sweet
pickled. 190.
Peanuts, salted. 196.
Pear. Ginger. 193.
Pears, baked. 196.
Pepper, catsup, 185.
Piccalilli. Red, 188.
Pineapple, sweet
pickled. 191.
Quinces, baked. 195.
Tomato pickle, 186.
Pickle*. Tomato, green
and onion. 186.
Tomato preserves.
192.
Venison Jelly, 192.
Watermelon rind,
weet - pickled,
191.
Pigeon pie. 77.
Pie, Apple custard, 219.
Chocolate. lit.
Pigeon. 77.
Pumpkin. 219.
Pilau, Turkish, 103.
Went India. 102.
Pineapple and celery
salad. 180.
Juice in the sick
room. 339.
Lemonade. 296.
Spohge. 223.
Soup (see lemon). 37.
Sweet-pickled, 191.
Syrup, 292.
Planked *had. 43.
Pla-ters, mustard, 338.
Plume*, to clean, 312.
Pol. 30.
PoIUh for furniture. 316.
Pompadour salad. 172.
Pop-over*. 13.
Poppy MI lad. 182.
Porcupine, 232
Pork cheese, 54.
Port wine *angaree, 284.
Potato ball*, fried. 110.
Salad. German. 171.
Souffle, 109.
Potatoes, Lyonnalse. 109
351
Potpourri jars, 332-333.
Pound cake. 240-241.
Prune Houfti*. '223.
Puchero, 34.
Pudding. Batter. 214.
Blackberr>. 217.
Blueberry. 216.
Bread. 213.
Cherry, 216.
Chinese, with rice,
102.
Chocolate. 225.
Chocolate. with
creamy sauce,
226.
Corn. 124.
Kgyptian. 215.
Farina. German, 228.
Fig. 217.
Graham. 213.
Lemon. 221.
Rice. 211.
Squash. 127.
St. Denis. Indian. 213.
Trautmansdorf, rice.
212.
Washington. 218.
Pulled bread, 5.
Punch. 276.
California fruit. 2R7.
Champagne. 278-279.
Claret. 280.
Fish-house. 276.
Fruit. 288.
Milk. 282.
Navy. 277.
Orange. 288.
Philadelphia fish-
house, 276.
Strawberry, 287.
Tea, 291.
U. 8. 8. Richmond.
277.
Puree. Chestnut, 29-30.
Peach, 37.
Queen's aspic, 177.
Quince*, baked. 195.
Rabbit, stewed. 82.
Ramekin*. Genoa. 51.
Haddock. 51.
Raspberry *hrub, 293.
Soup (see lemon), 37.
Red cabbage. 114.
Pickled. 190.
Piccalilli. 188.
Regent punch, 279.
Removing spot* from
clothing. 306-307.
Rhubarb marmalade,
194.
Rice. 100.
With Chinese pud-
ding. 102.
INDEX
Rice Contd.
Salads Contd.
With ham, 102.
Grape-fruit and
Griddle cakes; 9.
chestnut, 179.
Liver in casserole,
Grapes, white, 178.
60.
Herring, 167-168.
Mexican, 101.
Lamb, 164.
Pancakes, 10.
Lily, 182.
Pilau, Turkish, 103.
Lobster, 166.
West India, 102.
Oyster, 165.
Pudding, 211.
Pepper, 173.
Trautmansdorf, 212.
Pompadour, 172.
Rdzotto, 100.
Poppy, 182.
Spanish, 101.
Potato, German, 171.
Waffles, 9.
Queen's aspic, 177.
Riced chicken in shells,
Radish, 173.
62.
Rose, 183.
Richmond thin biscuits,
Salmon aspic, 169.
8.
Shad-roe. 166.
Rickey, 283.
Spanish, 173.
Rings of eggs, 23.
Sweetbread. 164.
Onions, 23
Tomato aspic, 176.
Rizotto, 100.
With Celery. 176.
Roast turkey with oys-
With Crab, 169.
ters, 73.
With Cucumber,
Rock cake, Russian,
175.
251.
Frappe. 175.
Rock cakes, oatmeal,
Jelly, 174.
250.
Jelly and Cucum-
Rods, to put into sash
ber, 174.
curtains, 319.
Tongue, 165.
Root beer, 298.
Rose sachet powder,
Tulip. 183.
Salmon aspic, 169.
331.
Creamed, 41.
Salad, 183.
Deviled, 41.
Rothe gruetze, 225.
Loaf, 40.
Rouge, 326.
Salted almonds, 196.
Rug, to dry-clean, 313.
Peanuts, 196
Russian rock cake, 251.
Sally Lunn, 12-13.
Sand tarts, 248.
S
Sandwiches, 209.
Sangaree, Port-wine,
Sachet powder*, 331-
284.
332.
Sardines with spinach
Salad dressings, 160.
loaf, 65.
Salads, 158.
Sauerkraut candy, 259.
Alligator pear, 171.
Sauces, 143.
Apple and banana,
Bechamel, 152.
179.
Bordelaise, 153.
Apple, cress and cel-
Bread, 154.
ery, 179.
Brown, 146-147.
Bahia, 172.
Brown butter, 147.
Bean, 172.
Chestnut, for fowls,
Celery and pineapple,
155.
180.
Citron, 156.
Cheese ball.?, 159.
Claret, 156.
Straws, 159.
Cucumber, 148-149.
Cherry, 181.
Espagnol, 153.
Chestnut. 171-172.
Hollandaise, 150.
Chicken, 164.
Horseradish, 154.
Chrysanthemum, 181.
Lemon butter, 156.
Dressings, 160.
Maltre d'hOtel, 151.
Boiled, 162-163.
Mint sauce, 152.
Cream, 163.
Mustard sauce, 148.
French, 160.
Parsley sauce, 147.
Japanese, 164.
Pepper sauce, 152.
Mayonnaise, 161-
Sauce tartare, 151.
162.
Tomato butter, 155.
Duck and orange,
Tomato sauce, 154.
165.
Vinaigrette, 149.
Fish, 165.
White sauce, 146.
352
Sauces Contd.
What to serve with
various meats,
145.
Sauces to serve with
fish, 39.
Sausage and scrambled
eggs, 202.
Sauterne cup, 291.
Scalloped cauliflower,
114.
Fish and peppers, 123.
Scotch broth, 35.
Scones, 14
Short-cake, 252.
Woodcock, 205.
Scorch-marks, to re-
move from linen,
309.
{Scrambled eggs and
cheese, 137.
Eggs and sausage,
202.
Tomato and egg,
137-202.
Sea foam candy, 257.
Seasickness, cure for,
338.
Serge garments, to
clean, 307.
Shad, baked, stuffing
for, 44.
Planked, 43.
Shad-roe salad, 166.
Shampoo, egg, 323.
Shandy gaff, 285.
Shellac for brasswork,
317.
Sherbet, Guava, 224.
Shrimps, Brazilian, 47.
Creamed, 201.
With French peas,
208.
Sick headache, relief
for, 338.
Silk, to remove grease-
spots from, 307.
Silver, to clean, 313,
317.
Silver bugs, to destroy,
319.
Silver, lacquer for,
316.
Simple remedies, 336.
Skin, the care of, 325.
Smelling salts, 332.
Soda biscuit, 7.
Soft gingerbread, 243.
Soft-shell clams, 200.
Soft soap, 305.
Sole, baked, 46.
Somerset Club cro-
quettes, 67.
Souffle, Apple, 224.
Custard, 222.
Potato, 109.
Prune, 223.
Spinach, 111.
Tomato, 65.
Veal, 56.
INDEX
Soups, 24.
Almond milk, 26.
Atsparagus, Cream of,
26.
Beets, Cream of, 25.
Beef-tea, 36.
Bluck bean, 31.
Blackberry. 37.
Caldo taee puchero).
34.
Carrots, Cream of.
Cauliflower. Cream of.
29.
Celery, Cream of.
24.
Chestnuts. Cream of.
28.
With celery, 27
Puree, 29-30.
Chicken gumbo. 33.
Clura chowder, 32.
Claret soup, 36.
Corn chowder, 32.
Currant soup. 37.
Griesmehl. 36.
Lemon soup, 37.
Lentil soup, 35.
LobHter soup, 32.
Louisiana gumbo. 33.
Mushrooms, Cream
of. 25.
Peach puree. 37.
Pineapple, 37.
Pol. 30.
Puchero, 34.
Raspberry. 37.
Scotch broth, 35.
Taro, 30.
Tomato bisque. 31.
What to serve with
soups, 24.
Sour chicken, 91.
Milk cakes, 10.
Rabbit (Hassenpfef-
fer). 63.
Snap*, Ginger, 253.
Jackson, 254.
Spaghetti with eggs,
141.
Bpsjsjfah eggs (Huevos),
141.
Macaroni. 104.
Rarebit. 204.
Rice. 101.
Salad. 173.
Steak. 77.
Stew, 88.
Spire rake, 239.
Spiced grapes. 192.
Spinach loaf with sar-
dines, 65.
Souffle, 111.
Splinter, how to remove,
340.
Spots removed from
fabrics. 307.
Sprains, 339.
Squash pudding, 127.
Steamed apple*, 132.
T 1 m b a I e rases for
Stow, Brunswick. 87.
rreamed flsh, 49.
Spanish. 88.
Tim bale*. Egg, 142.
Stewed chestnuts, 130.
Flh, 60.
Chicken. a 1'espag-
Times for c o o k 1 n g
nole, 86.
bread, 3.
Kidneys ft la Creole.
Cake, 3.
81.
Fish, 38.
Stewed Mushrooms, 128.
Meats. 71.
Rabbit, 82.
Vegetable^ 108.
Terrapin. 49.
Tomato aspic, 176
Tomutu and ukra.
Bisque. 31.
118.
Butter, 155.
Stings of Insert*, 340.
and Celery. salad.
St. Denis Indian pud-
176.
ding, 213.
and Egg. scramble.
Strawberry punch, 287
202.
Sponge. 222
and Egg. toast. 138.
Frappe. 175
113.
Ilora d'oeuvre, 20.
Cucumbers, 115.
Jelly. 174.
Eggs, 139.
Omelette. 135
Peppers, 121.
Pickle". 186.
Green. 120.
Preserve* 192.
Mexican. 122.
Sauce. 154.
Spanish. 122.
Sou me. 65.
Tomatoes. 119.
Tomatoes, deviled, 119.
Tomatoes with baked
Raw, with cucumber.
cg*s. 66.
175.
Substitute* for meats.
Scrambled with egg*.
96.
137
Sugar rookies. 253.
Sulphur matches for re-
Stewed with okra. lls.
Stuffed. 119.
nt o v 1 n g stains,
Tooth powder. 341.
-
Trauttnaoftdorf rice pud-
Summer drinkw. 293.
ding. 212
Superior rookies. 253.
Tulip naiad. 183.
Surprise macaroons, 249.
Tunis fruit rream, 230.
f \\iMMbrrsul croquet 1 1-.
Turkey, Chestnut stuf-
57.
fing for. 75.
Patties, 58.
Dressing. 74-75.
Salad. 164.
Stuffing. 74.
>wr,-t pickled peache-,
Turkish eggplant, 116.
190.
Pilau. 103.
Pineapple. 191.
Turnips, German. 125.
Watermelon rind.
Tuttl frutti cup, 289.
191.
Tweed garments, to
Sweet potato croquettes,
clean, 307.
110.
Swiss egg-toast. 138.
U
Syrups, fruit. 292-293.
Lemon. 292.
rueful Information, 301.
Pineapple. 292.
Uses for hot water. 336.
U. 8. S. Richmond
T
punch. 277.
Taffj, Chocolate. 266.
Tan, to remove. 329.
Tar stains, to remove.
Iff
Taro, 30.
Tarto, German fruit.
232.
Sand. 248.
Tea punch. 291.
Tern stains to remove,
309.
Terrapin, Chicken. 92.
Stewed. 49.
Veal. 56.
Veal, boudlns of. 83.
Fricandeau of, 82.
Souffle. 56.
Terrapin, 56.
Vegetable roast, 99.
Salads. 170.
Vegetables. 107.
Apples, baked. 131.
Steamed. 132.
Cabbage. Red. 114.
Carrot balls. 126.
Carrots, browned, 126.
INDEX
Vegetables Contd.
Mashed, 125.
Cauliflower, scalloped,
114.
Celery cutlets, 127.
Fritters, 127.
Chestnut croquettes,
131.
Chestnuts; in brown
sauce, 130.
French, 129.
Stewed, 130.
In, white sauce, 129.
Corn, fried, 124.
Fritters, 124.
Omelette, 123.
Pudding, 124.
Cucumber fritters,
115.
Stuffed, 115.
Eggplant, broiled,
116.
a la Creole, 117.
Turkish, 116.
Hominy croquettes,
128.
Mushrooms, stewed,
128.
Onions, baked, 113.
Bermudas, stuffed,
113.
Creamed, 112.
Scalloped, 112.
Peppers, & la Creole,
121.
Green, fried, 120.
Green, stuffed, 120.
Vegetables Contd.
Scalloped with fish,
123.
Peppers, stuffed, 121.
Mexican, 122.
Spanish, 122.
Potato balls, 110.
Souffle, 109.
Potatoes, Lyonnaise,
109.
Spinach loaf with sar-
dines, 65.
Pudding, 111.
Souffle, 111.
Squash pudding, 127.
Sweet potato cro-
quettes, 110.
Tomatoes, deviled,
119.
Green, fried, 117.
Ripe, fried, 118.
Stewed, with okra,
118.
Stuffed, 119.
Times for cooking
vegetables, 108.
Turnips, German, 125.
Vegetables, as medicine,
Vegetarian cutlet, 98.
Loaf. 96-97.
Venetian eggs, 140.
Venison jelly, 192.
Vinaigrette sauce, 149.
Violet sachet powder,
331.
Violets, candied, 272.
W
Waffles, 8-9.
Washing clothes with
kerosene, 310.
Washington pudding,
218.
Rolls, 6.
Water bottles, to clean,
305.
Watermelon r 1 n d ,
sweet - pickled,
191.
Waterproof glue, 316.
Welsh rarebit, 203
West India pilau, 102.
Whisky sour, 283.
White cake, 241.
White fruit cake, 239.
Grapes, salad, 178
Plumes, to clean, 312.
Sauce> 146.
Sugar candy, 257
Whole- wheat cakes, 11
Wine, Currant, 287.
Elderblow, 286.
Woolen cloth, to clean,
307, 311.
Writing o.n metals, 318.
Yellow frosting, 235.
Yorkshire breakfast
cake, 15.
Pudding, 16.
354
GENERAL INDEX
CHAPTER I.
Bread*.
Time* for rooking bread and cake
Nut bread. No. 1, 4.
Nut bread. No. 2, 4.
Pulled bread, 5.
Graham loaf, 5.
Parker house rolls, 5.
Washington rolls, 6.
Bath buns, 6.
Graham gems. 7.
Soda biscuit, 7.
Minute biscuits. 8.
Richmond thin biscuits, 8.
Waffles, 8.
Rice Waffles, 0.
Rice griddle cakes, 9.
Rice pancakes, 10.
Sour milk cakes, 10.
German pancakes, 10.
Berlin pancakes, 11.
Whole- wheat cakes. 11.
Oatmeal wafers. 12.
Sally Lunn. 12.
Virginia Sally Lunn, 13.
Pop overs, 18.
Egg puffs. 14.
Scotch scones. 14.
English crumpets, 14.
Cheese straws, 15.
Yorkshire breakfast cake. 15.
Yorkshire pudding. 16.
Boiled connifela. 16.
Pried connifela. 17.
Cinnamon coffee-bread. 17.
CHAPTER II.
Hort D'ceuvrtt.
Oyster cocktail, 10.
AUigator pear cocktail, 10.
Fruit cocktail, 20.
Caviar. 20.
Tomato, 20.
Anchovy, 21
Canapes of chicken livers. 21.
Canap6 Lorenro, 21.
Creates of herring. 22.
Italian toast. 22.
Fonds of artichoke, 28.
Rings of onions and eggs. 28.
Celery, 28.
CHAPTER III.
ifsjpff.
What to serve with soup, 24.
Cream of celery, 24.
Cream of mushrooms, 25.
Cream of beu, 25.
Almond milk cream soup, 26.
Cream of asparagus, 26.
Chestnut and celery soup, 27.
Chestnut cream, 28.
Cream of carrots, 28.
Cream of cauliflower, 29.
Chestnut puree. No. 1., 20.
Chestnut puree. No 2., 30.
Taro. or Pol, 80.
Tomato bisque. 81.
Black bean soup, 81.
Lobster soup. 32.
Clam chowder. 32.
Corn chowder. 32.
Chicken gumbo. 38.
Louisiana gumbo. 33.
Pucbero. 34.
Scotch broth, 35.
Lentil soup. 35.
Beef tea, 36.
Oriesmehl soup. 36.
Claret soup. 36.
Lemon soup. 37.
Blackberry soup. 37.
Peach puree. 37.
CHAPTER IV.
nk
Times for cooking fish. 38.
Correct sauces to serve with flsh, 30.
Salmon loaf. No. 1., 40.
Salmon loaf, No. 2.. 40.
Creamed Salmon. 41.
Deviled Salmon. 41.
Codfish balls. 42.
Melting codfish cakes. 43.
Planked shad. 43.
Stuffing for baked shad. 44.
Oysters a la creole. 44.
Oysters a la poulette, 45.
Creamed scallops, 46.
Baked sole, or fillet of flounders. 46.
Brazilian shrimps, 47.
Mackerel (Chamberlin). 47.
Fish cutlets, 47.
Fish paste, 48.
Stewed terrapin (Chamberlin). 40.
Tim bale cases for cresmed fish, 40.
Fish timbales. 50.
CHAPTER V.
sTutfeVt,
Genoa ramekins, 51.
Haddock ramekins, 61.
355
INDEX
Cheese custard, 52.
Gnocchi, 52.
Calf's head cheese, 53.
English brawn, 53.
Pork cheese, 54.
Italian veal cheese, 54.
Prepared marrow bones, 55.
Veal terrapin, 56.
Veal souffle and mushrooms, 56.
Sweetbread croquettes, 57.
Sweetbread patties, 58.
Pate de foie gras, No. 1., 59.
Pate de foie gras, No. 2., 59.
Casserole liver and rice, 60.
Chilli con carne, No. 1., 60.
Chilli con carne, No. 2., 61.
Tongue in aspic, 61.
Chicken mousse, 62.
Riced chicken in shells, 62.
Hassenpfeffer (Sour rabbit), 63.
Lobster patties, 63.
Lobster a la Creole. 64.
Lobster croquettes, 64.
Spinach and sardines, 65.
Tomato souffle, 65.
Stuffed tomato and eggs, 66.
Nut crot^uettes, 66.
Nut and crumb croquettes, 67.
Somerset Club croquettes, 67.
German globes, 68.
Curry, 69.
Hawaiian curry, 69.
Chestnut patties, 70.
CHAPTER VI.
Meats.
Time-table for cooking meats, 71.
What to serve with meats, 72.
Roast turkey with oysters, 73.
Turkey stuffing, 74.
Turkey dressing No. 1., 74.
Turkey dressing, No. 2., 75.
Chestnut stuffing for turkey, 75.
Boiled ham, 76.
Boiled ham (Chamberlin), 76.
Spanish steak, 77.
Pigeon pie, 77.
Braised beef-heart, 78.
Baked liver, 79.
Baked calf's liver, 79.
Tongue ragout, 79.
Ox-tongue, a la juive, 80.
Kidneys and bacon, 81.
Stewed kidney & la Creole, 81.
Stewed rabbit, 82.
Fricandeau of veal, 82.
Boudins of veal, 83.
Chicken in casserole, No. 1., 84.
Chicken in casserole, No. 2., 84.
Fricase de polios, 85.
Stewed chicken a 1'espagnole, 86.
Creole chicken, 86.
Luan-ed chicken, 87.
Brunswick stew, 87.
Spanish stew, 88.
Jellied chicken, No. 1., 88.
Jellied chicken. No. 2., 89.
Cadillac chicken, 90.
Sour chicken, 91.
French chicken, 91.
Chicken terrapin, 92.
Hungarian goulashe, 92.
Chilli con carne, 93
Chinese Chi Lo, 94.
Collops in batter, 94.
Macedoine loaf, 95.
Vegetarian loaf, No. 1., 96.
Vegetarian loaf, No. 2., 97.
Vegetarian cutlet. 98.
Vegetable roast, 99.
CHAPTER VII.
Rice and Macaroni.
Boiled rice, 100.
Rizotto. 100.
Mexican rice, 101.
Spanish rice, 101.
Rice and ham, 102.
Rice and Chinese pudding, 102.
West India pilau, 102.
Turkish pilau, 103.
Remarks on macaroni, 103.
Italian macaroni, No. 1., 104.
Italian macaroni, No. 2., 104.
Spanish macaroni, 104.
Mexican macaroni, 105.
French macaroni, 105.
American macaroni, 106.
CHAPTER VIII.
Vegetables.
Times of cooking vegetables, 108.
Lyonnaise potatoes, 109.
Potato souffle, 109.
Fried potato balls, 110.
Sweet potato croquettes, 110.
Spinach souffle, 111.
Spinach pudding, 111.
Creamed onions, 112.
Scalloped onions, 112.
Stuffed Bermuda onions, 113.
Baked onions, 113.
Red cabbage, 114.
Scalloped cauliflower, 114.
'Stuffed cucumbers, 115.
Cucumber fritters, 115.
Broiled eggplant, 116.
Turkish eggplant, 116.
Eggplant a la Creole, 117.
Fried green tomatoes, 117.
Fried ripe tomatoes, 118.
Stewed tomatoes and okra, 118.
Deviled tomatoes, 119.
Stuffed tomatoes, 119.
Fried green peppers, 120.
Stuffed green peppers, 120.
Stuffed peppers, 121.
Peppers a la Creole, 121.
Mexican stuffed peppers, 122.
Spanish stuffed peppers, 122.
Peppers scalloped with fish, 123.
Green corn omelette, 123.
Fried corn, 124.
Corn fritters, 124.
Corn pudding, 124.
German turnips, 125.
Mashed carrots, 125.
356
INDEX
Browned carrots. 126.
Carrot balls. 126.
Squash pudding, 127.
Celery fritters, 127.
Celery cutlets. 127.
Hominy croquettes. 128.
Stewed mushrooms. 128.
French chestnut*, 129.
Chestnuts in white sauce. 129.
Chestnuts in brown sauce, 130.
Stewed chestnuts, 130.
Chestnut croquettes. 131.
Baked apples. 131.
Steamed apples, 132.
CHAPTER IX.
Egg*.
Omelettes, 133.
Oyster omelette, 134.
Omelette aux haricots, 135.
Tomato omelette, 135.
Baked cheese omelette, 136.
Omelette celestine. 136.
Scrambled eggs with tomatoes, 137.
Scrambled eggs with cheese. 137.
Tomato and egg toast, 138.
Swiss egg toast, 138.
Creamed eggs, 139.
Stuffed egg*, 139.
Eggs in molds, 139.
Mexican eggs, 140.
Venetian eggs, 140.
Japanese eggs, 140.
Huevos, 141.
Fried savory eggs, 141.
EKKS with spaghetti, 141.
Egg timbales, 142.
CHAPTER X.
Saucet.
Remarks on sauces. 143.
Sauces to serve with various meats,
White sauce, 146.
Brown sauce No. 1., 146.
Brown sauce. No. 2., 147.
Brown butter sauce, 147.
Parsley sauce, 147.
Mustard sauce, 148.
Cucumber sauce. No. 1., 148.
Cucumber sauce, No. 2., 149.
Vinaigrette sauce, 149.
Hollandaise sauce, No. 1., 150.
Hollandaise sauce, No. 2., 150.
Sauce tartare, No. 1., 151.
Sauce tartare. No. 2., 151.
Mattre d'hdtel sauce, No. 1., 151
Maltn- d'hntr! sruic.-. No. -j.. 151
Mint sauce, 152.
Pepper sauce, 152.
Bechamel sauce, 152.
Espagnol sauce, 153.
Bordelaise sauce, 153.
Bread sauce, 154.
Horseradish sauce, 154.
Tomato sauce, 154.
Chestnut sauce for fowls, 155.
Tomato butter, 155.
Lemon butter, 156.
Citron sauce, 156.
Claret sauce, 156.
CHAPTER XI.
Salad*.
Remarks on salads, 158.
Cheese balls, 159.
Cheese straws, 159.
Salad dressings, 160 164.
French, No. 1., 160.
French, No. 2., 160.
Mayonnaise, No. 1., 161.
Mayonnaise. No. 2.. 161.
Mayonnaise, without oil, 162.
Green mayonnaise, 162.
Boiled. No. 1., 162.
Boiled. No. 2., 163.
Cream. 163.
Japanese salad, 164.
Meat salads. 164.
Chicken. 164.
Lamb. 164.
Sweetbread. 164.
Duck and orange, 165.
Tongue. 165.
Fish salads. 165.
Fish, 165.
Oyster, 165.
Shad roe, 166.
Lobster, with cream dressing, 166.
Herring, No. 1.. 167.
Herring, No. 2., 168.
Tomato and crab, 169.
Salmon aspic. 169.
Vegetable salads. *170.
Remarks. 170.
German potato, 171.
Alligator pear, 171.
Chestnut, No. 1., 171.
Chestnut. No. 2., 172.
Bean. 172.
145. Bahia. 172.
Pompadour, 172.
Pepper, 173.
Radish, 173.
Spanish, 173.
Tomato ielly, 174.
Tomato jelly and cucumbers, 174.
Raw tomatoes and cucumbers, 175.
Tomato frappl, 175.
Tomato and celery salad. 176.
Tomato aspic, 176.
Aspic jelly, 177.
Queen's aspic, 177.
Fruit salads, 178.
Remarks, 178.
White grapes, 178.
Grapefruit and chestnut, 179.
Apple, cress and celery, 179.
Apple and banana, 179.
Celery and pineapple, No. 1., 180.
Celery and pineapple, No. 2.. 180.
Cherry, 181.
Flower salads, 181.
Remarks, 181.
Chrysanthemum, 181.
Lily, 182.
Poppy, 182.
Rose, 183.
Tulip, 183.
357
INDEX
CHAPTER XII.
Pickles and Relishes.
Grandmother Holt's cucumber pickles, 184,
Cucumber catsup, No. 1., 184.
Cucumber catsup, No. 2., 185.
Pepper catsup, 185.
Green tomato and onion, pickle, 186.
Tomato pickle, 186.
Chilli sauce, No. 1., 187.
Chilli sauce, No. 2., 187.
Mustard pickle, 188.
Red piccalilli, 188.
Chutney, 189.
Pickled red cabbage, 190.
Sweet pickled peaches, 190.
Sweet pickled watermelon rind, 191.
Sweet pickled pineapple, 191.
Spiced grapes, 192.
Venison jelly., 192.
Tomato preserves, 192.
Currant bar-le-duc, 193.
Ginger pears, 193.
Rhubarb marmalade, 194.
Dundee Scotch marmalade, 194.
California orange marmalade, 195.
Baked quinces, 195.
Baked pears, 196.
Salted almonds, 196.
Salted peanuts, 196.
CHAPTER XIII.
Chafing -Dish Receipts.
Panned oysters, 198.
Curried oysters, 198.
Creamed oysters, 199.
Oysters a la Parisienne, 199.
Hard-shell clams, 200.
Soft-shell clams, 200.
Lobster a la Newburg (Chamberlin), 201
Creamed shrimps, 201.
Scrambled eggs and sausage, 202.
Egg and tomato scramble, 202.
Welsh rarebit, No. 1., 203.
Welsh rarebit, No. 2., 203.
Spanish rarebit, No. 1., 204.
Spanish rarebit, No. 2., 204.
American woodcock, 205.
Scotch woodcock, 205.
English monkey, 206.
Cheese fondue, 206.
Mock terrapin, 207.
Barbecued ham, 207.
Shrimps with French peas, 208.
CHAPTER XIV.
Sandwiches.
Apple and celery, 209.
Baked beana, 209.
Caviar, 209.
Celery, 209.
Chicken and almond, 210.
Club sandwich, 210.
Cucumber, 210.
Egg, 210.
Green pepper, 210.
Ham and olive, 210.
Lettuce-mayonnaise, 210.
Mutton, 210.
Nut sandwich, 210.
Sardine, 210.
Watercress, 210.
CHAPTER XV.
Desserts.
Rice pudding, 211.
Cold rice pudding, 211.
Russian rice, 212.
Trautmansdorf rice pudding, 212.
Bread pudding, 213.
St. Denis Indian pudding, 213.
Graham pudding, 213.
German balloons, 214.
Batter pudding, 214.
Egyptian pudding, 215.
Steamed blueberry pudding, 216.
Cherry pudding, 216.
Steamed blackberry pudding, 217.
Fig pudding, 217.
Washington pudding, 218.
Brown Betty, 218.
Pumpkin pie, 219.
Apple custard pie, 219.
Chocolate pie, 219.
Ingredients for mincemeat, 220.
Caramel custard, 220.
Lemon pudding, 221.
Strawberry sponge, 222.
Souffle custard, 222.
Pineapple sponge, 223*.
Prune souffle 1 , 223.
Apple souffle, 224.
FrappSed figs, 224.
Guava sherbet, 224.
Rothe gruetze, 225.
Chocolate pudding, 225.
Chocolate pudding, with cream sauce, 226
Lemon cream, 226.
Florentine cream, 227.
Molded farina, 227.
German farina pudding, 228.
Cream chocolate, 228.
Almond blancmange, 229.
Almond velvet cream, 229.
Tunis fruit cream, 230.
Chestnut snow, 230.
Chestnut cream, 231.
Chestnut compote, 231.
Jellied cherries, 231.
German fruit tarts, 232.
Porcupine, 232.
Apple cake, 233.
Apple Florentine, 234.
CHAPTER XVI.
Cake.
Remarks on cake, 235.
Yellow frosting, 235.
Black fruit cake, 236.
Dark fruit cake, 236.
Composition cake, 237.
Fruit cake, 238.
White fruit cake, 239.
Spice cake, 239.
358
INDEX
Coffee cake, 240.
Pound cake. No. 1., 240.
Pound cake. No. 2., 241.
White cake, 241.
Bridget cake, 242.
Dried apple-cake, 242.
(iertnan loaf cake, 243.
Soft gingerbread, 243.
Measured angel cake. 244.
Minnehaha cake, 244.
Caramel cake, 245.
Mocha cake, 245.
Marshmallow rake, 246.
Fudge cake, 247.
Lady Baltimore cake, 247.
Sand tarts. 248.
Fruit drops, 249.
Surprise macaroons. 249.
Oatmeal rock cakes, 250.
Oatmeal spiced cookies, 250.
German rings, 251.
KuKsian rock cake, 251.
Marzipan. 252.
Scotch short-cake, 252.
Superior cookies, 253.
Sugar cookies, 253.
Ginger snaps, 253.
Jackson snaps, 254.
Hermits, 254.
Cruller*. 255.
Grandmother Holt's crullers. 255.
CHAPTER XVII.
Candy.
Molasses candy, 256.
Knglish molasses candy. 256.
White sugar candy. 257.
Sea foam. 257.
Butter Scotch. 258.
Peppermint drops, 258.
Cream peppermints, 258.
Mint drops, 259.
Sauerkraut candy, 259.
Mint drops, 259.
Peanut candy, 260.
Nut candy. 261.
Penotchie. 261.
Nougat, 261.
French fondant, 262.
Chocolate coating, 263.
Chocolate bonbons, 263.
Chocolate creams. No. 1., 263.
Chocolate creams. No. 2., 264.
Burnt almonds, 265.
Chocolate almonds. No. 1., 265.
Chocolate almonds, No. 2., 265.
Chocolate taffy, 266.
Chocolate chips, 266.
Chocolate caramels, No. 1., 267.
Chocolate caramels No. 2.. 267.
Chocolate nut candy, 268.
Chocolate fudge, No. 1., 268.
Chocolate fudge. No. 2., 269.
Nut fudge, 260.
Maple caramels, 270.
Coffee caramels, 270.
Mexican kisses, 270.
Gum dropav 271.
Lemon drops, 271.
Candied mint leaves, 272.
Candied violets. *J7'J.
Decorating cakes, 272.
Candles on cakes, 272.
Marrons glaces, 273.
Chestnut glaces. 274.
Candied orange-peel, 274.
Orange balls, 275.
CHAPTER XVIII.
Btteragtg
Punch, 276.
Fiah-houM punch, 276.
Philadelphia fish house punch, 276.
Navy punch, 277.
U. 8. S. Richmond punch, 277.
Champagne punch. 278.
Champagne punch (Chamberlin), 279.
Congressional punch (Chamberlin), 279
Regent punch, 279.
Claret punch. 280.
Apple toddy, Virginia. 280.
Apple toddy, Maryland. 281.
Egg nog (Chamberlin), 281.
Cherry bounce, 282.
Milk punch, 282.
Gin fizz. 282.
Whisky sour, 283.
Rickey, 283.
Mint julep. No. 1., 283.
Mint julep, No. 2.. 283.
Mint julep. No. 3 . 284.
Port wine "angaree. 284.
Orange cocktail, 285.
Shandy gaff, 285.
Bamboo, 285.
Remsen cooler, 285.
Mint cordial. 285.
Orange cordial. 286.
Elderblow wine. 286.
Currant wine. 287.
California fruit punch, 287.
Strawberry punch. 287.
Orange punch. 288.
Fruit punch, 288.
Tutti frutti cup, 289.
Claret cup. No. 1.. 289.
Claret cup, No. 2.. 290.
Sauterne cup. 291.
Tea punch. 291.
Pineapple ayrup. 292.
Lemon syrup, 292.
Fruit syrup 293.
Raspberry shrub. 293.
Currant water, 294.
French Creole drink. 294.
Ginger ale julep, 294.
Old colonial ginger cup. 295.
Grape-juice, 295.
Lemon juice (bottled), 296.
Pineapple lemonade, 296.
Egg lemonade. 296.
Chocolate parfait amour, 297.
Havana amande, 297.
Root beer, 298.
Ginger beer, 298.
INDEX
PART II.
.CHAPTER XIX.
Cleaning and Removing Stains.
Javelle Water, No. 1., 303.
Javelle water, No. 2, 304.
Javelle water, No. 3., 304.
Oxalic acid, 304.
Removing stains with sulphur matches,
Decanters, and water-bottles, 305.
Soft soap, 305.
Spots on clothing, 806.
Grease on linen or cotton, 307.
Spots on woolen clothes, 807.
Spots on tweed, or serge, 307.
Spots on silk, 307.
Mildew, 307.
Iron-rust, 308.
Ink-spots, 308.
Grass stains, 308.
Scorch marks, 309.
Paint stains, 309.
Tar, 309.
Coffee and tea stains, 309.
Blood spots, 309.
Kerosene for washing clothes, 310.
Peach stains, 310.
Peach stains on the hands, 310.
Fresh fruit stains, 811.
Spots on woolen cloth, 311.
Ivory handled knives, 311.
Chamois gloves, 311.
White plumes, 312.
Fine lace, 312.
Black lace, 312 %
Jet passementerie, 313.
Silk embroidery, 313.
Magnesia, how to use, 313.
Rug, to dry-clean, 313.
Oil paintings, 313.
Gilt frames, 314.
Mirrors, 314.
Brass and silverware, 314.
CHAPTER XX.
Care of Furniture.
Furniture polish, No. 1., 315.
Furniture polish, No. 2., 315.
Cement, 315.
Cement for broken glass, 316.
Chinese cement, 316.
Waterproof glue, 316.
Lacquer for toilet silver, 316.
Painting brass-work with shellac, 317.
Tarnished silver, 317.
Aluminum, 318.
Gilding mixture, 318.
Writing on metals, 318.
Imitation of ground glass, 319.
Spots on mahogany, 319.
Curtain rods, 319.
Silver bugs, 319.
Moths, 320.
CHAPTER XXI.
Care of the Hair.
Falling hair, 821.
Hair tonic, No. 1., 321.
Brilliantine for the hair, 321.
Hair tonic No. 2., 322.
Powder for oily hair, 322.
To keep the hair curled, 322.
Egg shampoo, 323.
Henna, 323.
305,The eyebrows, 323.
Heavy eyebrows, 323.
To darken the eyebrows. 324.
Chines* eyelash stain, 324.
CHAPTER XXII.
Care of the Skin.
Almond meal, 325.
Almond milk, 325.
Lemon bath, 326.
Bath bags, 326.
Rouge. 326.
Face powder, 327.
Lip salve, 327.
Cold cream, 327.
Orange-flower cream, 328.
Moist hands, 328.
Perspiration, 328.
Tan, 829.
Peroxid as a face bleach, 329.
Moth patch, 329.
CHAPTER XXIII.
Perfumes.
Cologne, 330.
Blending of perfumes, 330.
Scent bags, 330.
Violet sachet powder, 331.
Rose sachet powder, 331.
Rose sachet, 331.
Heliotrope sachet, 332.
Lavender smelling salts, 332.
Potpourri jars, 332 333.
Perfumed beads, 334.
Attar of rose, 335.
CHAPTER XXIV.
Simple Remedies and First Aids.
Uses for hot water, 336.
Vegetables, as medicine, 337.
Mustard plasters, 338.
Cure for seasickness, 338.
Sick headache, 338.
Bilious attack, 339.
Grape and pineapple juice, 339.
Sprains, 339.
Nose-bleed, 339.
Fainting, 339.
Hysterics, 339.
Hiccoughs, 340.
Bleeding, 340.
Burns, 340.
Splinter, 340.
Stings of insects, 340.
'Burning feet, 341.
Lime water, 341.
Tooth powder, 341.
360
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FORM NO. DD 8
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UNIVERSITY OF CALIFORNIA, BERKELEY
Berkeley, California 94720-6500
tfl
^WEIGHTS AND MEASURES USED IN COOKING
LIQUID MEASURES
15 drops make one salt-spoon, 1/2 cup equals 1 gill,
4 salt-spoons make one teaspoon, 1 cup equals 2 gills,
4 teaspoons make one table-spoon, 2 cups equal 1 pint,
4 table-spoons make one gill, 4 cups equal 1 quart.
2 gills make one cup (or 1 half-
pint), 4 wine-glasses equal 1 cup,
4 gills make one pint, 8 wine-glasses equal 1 pin 1 .,
2 pints make one quart. 16 wine-glasses equal 1 quart
PROPORTIONATE WEIGHTS AND MEASURES
In measuring for weights, those articles which are not liquid, such
as flour, lard, sugar, etc., the " heaping " spoonful equals 2 " level " or
liquid spoonfuls.
1 heaping table-spoon of butter weighs 1 ounce.
1 Leaping table-spoon of lard, or solid fat, weighs one ounce.
1 heaping table-spoon of granulated sugar weighs 1 ounce.
2 heaping table-spoons of coffee weigh 1 ounce.
2 heaping table-spoons of flour weigh 1 ounce.
2 heaping table-spoons of powdered sugar weigh 1 ounce.
1 heaping table-spoon of butter weighs 1 ounce.
1 cup of butter, or sugar, weighs V* pound.
2 cups of solid butter weigh 1 pound.
4 cups of flour weigh 1 pound.
2 cups of granulated sugar weigh 1 pound.
3 cups of meal weigh 1 pound.
1 pint of milk, or water, weighs 1 pound.
1 pint of liquids, generally, weighs 1 pound.
9 large, or 10 medium, eggs weigh 1 pound.
8 heaping tabte-spoons of dry material, generally, make 1 cup.
PROPORTIONS IN WHICH TO MIX MATERIALS
Mix 1 heaping teaspoon of baking-powder to 2 cups of flour.
Mix 1 teaspoon of cream of tartar and half a teaspoon of soda with 2
oups of flour.
Mix 1 level teaspoon of soda with 2 cups of molasses.
Mix 4 heaping teaspoons of corn-starch with 1 quart of milk.
Mix a little over 1 ounce of gelatin with 1 quart of liquid.
1 salt-spoon of pepper is a good measure for 1 pint of liquid.
