God what a world ! if men in street and mart
Felt that same impulse of the human heart
Which makes them in the hour of flame and flood
Rise to the meaning of true Brotherhood !
The heart of the world throbs with sympathy
for the suffering women and children in the war-
devastated countries of Europe. He who does not
long to be a helper in this hour of vast need and
unprecedented anguish must be made of something
more adamant than stone. America owes a large
debt to the culinary artists of Europe. Without
their originality and finished skill, in the creation
of savory dishes for the table, the art of enter-
taining in our land could never have attained its
present perfection.
Ever ready to incorporate in her own methods
whatever other countries had to offer as improve-
ments, America has received from the epicurean
chefs of Europe conspicuous benefits . In every menu
from coast to coast, these facts make themselves
evident. It is then fitting, that at this crucial
hour, we repay something of the debt we owe by
12
A.llied CooKery
13
making this little cooking manual an instant and
decided success, knowing the proceeds from its
sale will relieve such distress as we in our sheltered
homes can scarcely picture by the greatest effort
of imagination.
Our souls should be vessels receiving
The waters of love for relieving
The sorrows of men.
For here lies the pleasure of living :
In taking God's bounties and giving
The gifts back again.
14 Allied CooKery
CHARLOTTE DE POMMES
Prendre des pommes reinettes epepinees, emincees
et sautees au beurre avec quelques pincees du
Sucre et une demi-gousse de vanille.
De cette fondue de pommes qui ne dolt pas ^tre
trop cuite, on gamit un moule a charlotte dont les
parois auront ete revetues d'etroites tranches de
mie de pain trempees dans du beurre epure et
saupoudre de sucre✪ Charlotte de Pommes.
Ces tranches de pain doivent 6tre placees dans
le moule, se chevauchant, les unes sur les autres.
Gamir le fond du moule d*ime abaisse de pain
de mie egalement beurree et saupoudree de sucre.
Recouvrir la charlotte d'tme abaisse prise dans
la croute du pain de mie afin de la proteger contre
Taction trop vive du calorique.
Faire cuire la charlotte au four pendant 35 ou
40 minutes; la laisser reposer pendant quelques
minutes a I'etuve avant de la demouler, et la servir
avec une sauce a Tabricot, parfumee au Kirsch.
Ambassade de France aux Etats-Unis.
March 2, 191 6.
Allied Cookery
Soups
BOUILLABAISSE
(The national dish of Marseille)
Indeed, a rich and savory stew 'tis;
And true philosophers, methinks,
Who love all sorts of natural beauties,
Should love good victuals and good drinks.
And Cordelier or Benedictine
Might gladly, sure, his lot embrace,
Nor find a fast day too afflicting.
Which served him up a Bouillabaisse.
Thackeray.
Cut off the best parts of 3 mediiim-sized flounders
and 6 butterfish and put them aside ; the remaining
parts of the fish — skin, bones, heads, etc. — boil in
water 20 minutes; this should make i quart of
fish stock when strained.
Put 3 tablespoons of olive oil in stew-pan, add
4 chopped onions, 3 cloves of chopped garlic, a
15
i6 Allied CooKery ✪ Bouillabaisse
Allied cookery
1916Page 4 · 2 recipe records on this page
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
God what a world ! if men in street and mart Felt that same impulse of the human heart Which makes them in the hour of flame and flood Rise to the meaning of true Brotherhood !
The heart of the world throbs with sympathy for the suffering women and children in the wardevastated countries of Europe. He who does not long to be a helper in this hour of vast need and unprecedented anguish must be made of something more adamant than stone. America owes a large debt to the culinary artists of Europe. Without their originality and finished skill, in the creation of savory dishes for the table, the art of entertaining in our land could never have attained its present perfection.
Ever ready to incorporate in her own methods whatever other countries had to offer as improvements, America has received from the epicurean chefs of Europe conspicuous benefits . In every menu from coast to coast, these facts make themselves evident. It is then fitting, that at this crucial hour, we repay something of the debt we owe by
Allied Cookery
making this little cooking manual an instant and decided success, knowing the proceeds from its sale will relieve such distress as we in our sheltered homes can scarcely picture by the greatest effort of imagination.
Our souls should be vessels receiving The waters of love for relieving
The sorrows of men. For here lies the pleasure of living : In taking God's bounties and giving
The gifts back again.
14 Allied CooKery
CHARLOTTE DE POMMES
Prendre des pommes reinettes epepinees, emincees et sautees au beurre avec quelques pincees du Sucre et une demi-gousse de vanille.
De cette fondue de pommes qui ne dolt pas ^tre trop cuite, on gamit un moule a charlotte dont les parois auront ete revetues d'etroites tranches de mie de pain trempees dans du beurre epure et saupoudre de sucre.
Ces tranches de pain doivent 6tre placees dans le moule, se chevauchant, les unes sur les autres.
Gamir le fond du moule d*ime abaisse de pain de mie egalement beurree et saupoudree de sucre.
Recouvrir la charlotte d'tme abaisse prise dans la croute du pain de mie afin de la proteger contre Taction trop vive du calorique.
Faire cuire la charlotte au four pendant 35 ou 40 minutes; la laisser reposer pendant quelques minutes a I'etuve avant de la demouler, et la servir avec une sauce a Tabricot, parfumee au Kirsch.
Ambassade de France aux Etats-Unis. March 2, 191 6.
Allied Cookery
Soups
BOUILLABAISSE
(The national dish of Marseille)
Indeed, a rich and savory stew 'tis;
And true philosophers, methinks, Who love all sorts of natural beauties,
Should love good victuals and good drinks. And Cordelier or Benedictine
Might gladly, sure, his lot embrace, Nor find a fast day too afflicting.
Which served him up a Bouillabaisse.
Thackeray.
Cut off the best parts of 3 mediiim-sized flounders and 6 butterfish and put them aside ; the remaining parts of the fish — skin, bones, heads, etc. — boil in water 20 minutes; this should make i quart of fish stock when strained.
Put 3 tablespoons of olive oil in stew-pan, add
4 chopped onions, 3 cloves of chopped garlic, a
i6 Allied CooKery
Records on this page
Charlotte de PommesBouillabaisse