hand, a couple of tablespoonfuls of grated ham, salt beef, or finely minced tongue, and one well-beaten egg. Mix thoroughly, and then refill your cases. Shake over the surface a layer of finely grated Parmesan, Gru- yere, or any dry mild chees✪ Aubergines au Gratine that will grate, arrange on a buttered dish that will stand the oven, bake for seven or eight minutes, and serve. Blanch one bitter almond and two ounces of shelled sweet almonds ; pound them to a paste with a table- spoonful of rose-water ; dilute with a gill and a half of boiling milk, let the liquid stand for an hour, and then strain it, squeezing all the moisture out of the PRUNES IN CHERRY BRANDY. 39 nutty sediment through muslin. Put into a pint of fresh milk, two ounces of sugar ; pour it into an enamelled saucepan, and boil slowly till the sugar is dissolved ; then stir in an ounce , ■ 1 1 ■ 1 mange wUh of dissolved gelatine, and pour the liquid almonds. through a strainer into a basin. Add the almond milk, and a coffeecupful of cream, pour the mi.xture into a mould, set it in ice, and turn it out when firmly set. Stewed prunes, figs, or any cold stewed fruit or jam may accompany. Half of these ingredients will give a nice little mould for two. For stewed prunes [pruncaiix a la chasseur) are to be recommended. Thus prepared they make a nice dish for dessert, and are a very useful addi- tion to the housekeeper’s cupboard. Choose ^ ^ ciicvt^ a pound jar of the best French plums brandy. (prunes), and procure a pint bottle of good cherry brandy, take out the plums, put them into a glazed earthenware or enamelled stewpan with as much light claret as will cover them, a blade of cinna- mon, the zest and juice of one lemon✪ Prunes in Cherry Brandy, and two ounces of sugar ; stew very slowly till soft, and the wine has been nearly absorbed ; replace them in the jar with such of the liquid as may remain, and pour as much cherry brandy into it as the plums will admit. Cover, and after a few hours examine the jar ; if the liquid no longer covers the prunes, add a little more cherry brandy to make good the absorption. Finally screw on the top, and serve as required. Never let the jar be empty, but refill it as the plums are used with newly stewed ones, adding cherry brandy from time to time. 40 FIFTY DINNERS. Dried figs and dates can be treated exactly in the same way, substituting old cognac for cherry brandy. A decidedly good toast of this name is to be made with anchovy sauce. Choose a very hot plate indeed — one with a hot-water tin beneath it if pos- sible — put a tablespoonful of butter upon it, and let the butter melt ; add the yolks only of three raw eggs well beaten, and stir into the mixture sufficient anchovy sauce✪ Anchovy Toast to colour it salmon pink — if you put in enough to obtain a darker shade it will be too salt. While the cook is doing this, an assistant should, in this instance, be toasting four pieces of bread neatly shaped beforehand, and each piece should be brought straight from the fire, turned over on both sides in the mixture, and served in a very hot silver dish at once. A toast that has been well soaked in a sauce like this, and crisped in the oven afterwards, is far from bad. MENU IX. (September or October.) Bouillon aux oeufs poch4s. Brfeme do mer aux fines-herbes. Bifteck au pur6e d’oseille. Pommes de terre a I’Am^ricaine. B6casslues rdties. “ Banana pudding.” Crodtes au Parmesan.

AI-modernized reading of the original text

hand, a couple of tablespoonfuls of grated ham, salt beef, or finely minced tongue, and one well-beaten egg. Mix thoroughly, and then refill your cases. Shake over the surface a layer of finely grated Parmesan, Gruyere, or any dry mild cheese that will grate, arrange on a buttered dish that will stand the oven, bake for seven or eight minutes, and serve. Blanch one bitter almond and two ounces of shelled sweet almonds ; pound them to a paste with a tablespoonful of rose-water ; dilute with a gill and a half of boiling milk, let the liquid stand for an hour, and then strain it, squeezing all the moisture out of the PRUNES IN CHERRY BRANDY. nutty sediment through muslin. Put into a pint of fresh milk, two ounces of sugar ; pour it into an enamelled saucepan, and boil slowly till the sugar is dissolved ; then stir in an ounce , ■ 1 1 ■ 1 mange wUh of dissolved gelatine, and pour the liquid almonds. through a strainer into a basin. Add the almond milk, and a coffeecupful of cream, pour the mi.xture into a mould, set it in ice, and turn it out when firmly set. Stewed prunes, figs, or any cold stewed fruit or jam may accompany. Half of these ingredients will give a nice little mould for two. For stewed prunes [pruncaiix a la chasseur) are to be recommended. Thus prepared they make a nice dish for dessert, and are a very useful addition to the housekeeper’s cupboard. Choose ^ ^ ciicvt^ a pound jar of the best French plums brandy. (prunes), and procure a pint bottle of good cherry brandy, take out the plums, put them into a glazed earthenware or enamelled stewpan with as much light claret as will cover them, a blade of cinnamon, the zest and juice of one lemon, and two ounces of sugar ; stew very slowly till soft, and the wine has been nearly absorbed ; replace them in the jar with such of the liquid as may remain, and pour as much cherry brandy into it as the plums will admit. Cover, and after a few hours examine the jar ; if the liquid no longer covers the prunes, add a little more cherry brandy to make good the absorption. Finally screw on the top, and serve as required. Never let the jar be empty, but refill it as the plums are used with newly stewed ones, adding cherry brandy from time to time. Dried figs and dates can be treated exactly in the same way, substituting old cognac for cherry brandy. A decidedly good toast of this name is to be made with anchovy sauce. Choose a very hot plate indeed — one with a hot-water tin beneath it if possible — put a tablespoonful of butter upon it, and let the butter melt ; add the yolks only of three raw eggs well beaten, and stir into the mixture sufficient anchovy sauce to colour it salmon pink — if you put in enough to obtain a darker shade it will be too salt. While the cook is doing this, an assistant should, in this instance, be toasting four pieces of bread neatly shaped beforehand, and each piece should be brought straight from the fire, turned over on both sides in the mixture, and served in a very hot silver dish at once. A toast that has been well soaked in a sauce like this, and crisped in the oven afterwards, is far from bad. MENU IX. (September or October.) Bouillon aux oeufs poch4s. Brfeme do mer aux fines-herbes. Bifteck au pur6e d’oseille. Pommes de terre a I’Am^ricaine. B6casslues rdties. “ Banana pudding.” Crodtes au Parmesan.

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Aubergines au GratinPrunes in Cherry BrandyAnchovy Toast

Fifty dinners