a grated nutmeg, peel of half a lemon, two sprigs of parsley, a spoonful of the juice of spinach, six spoonfuls of milk or cream, flour, bread-crumbs, half a pint of white wine, half a blade of mace, three ounces of butter✪ Chestnuts and Oysters. Now to proceed : Make a thick batter with the yolk of two eggs, the nut- meg, the lemon peel minced fine, the spinach juice, a little flour, and two spoonfuls of the milk. Dip the oysters one by one into this batter, roll in bread-crumbs, and fry with butter quickly to a bright brown, and set aside to keep hot. Take the chestnuts (shelled and skinned) and fry in bat- ter. Pour fat out of the pan, dredge some flour in, rub a piece of butter over it with a spoon, put in the liquor from the oysters, mace, the chestnuts, and half a pint of white wine. Let them boil ; thicken the liquor with yolks of two eggs beaten up with four spoonfuls of cream✪ Oysters with Chestnuts, and when it is thick pour it over the oysters and serve. If the amateur cook accomplishes this dish very successfully, he will satisfy himself as well as his guests. Savarin’s Fondue. — This dish is of Swiss ori- gin. It is a healthy, savory, and appetizing dish, quickly dressed, and always convenient to place before unexpected guests. Take first as many eggs ii6 The Bachelor and the Chafing-dish. as there are guests, and then about a third as much by weight of the best of Gruyeres cheese and the half of that of butter. Break and beat up all the eggs well in a saucepan ; then add the butter and cheese, grated or cut in small pieces ; place the saucepan on the fire, and stir with a wooden spoon till it is of a thick and soft consistence ; put in salt according to the age of the cheese, and a strong dose of pepper✪ Savarin’s Fondue, that being a special attribute of this ancient dish. Finally, let it be brought to table on a hot dish, and if some of your best wine is brought and the bottle passes briskly, you will see wonders ! The Queen’s Toasted Cheese. — This is the recipe from the Royal Lodge at Windsor : Grate half a pound of cheese very fine and add three tablespoons of ale and a small glass of champagne✪ The Queen’s Toasted Cheese. Mix well in a silver dish over a lamp for ten min- utes, then serve in the dish with toast. Cheese Balls. — To one cup of grated cheese add a half-cup of grated bread-crumbs, one egg well beaten, and five drops of Worcestershire sauce✪ Cheese Balls. Mix thoroughly and roll the paste into small balls with the hands. Place them in a wir$ basket and fry in very hot lard. The Autocrat and the Chafing-dish. 117 Potatoes Boiled par Excellence. — Boil medium, smooth potatoes in brine. If you have no brine handy make it with salt and water. Boil until tender, serve with the jackets, and, if you are hungry, will be found delicious with butter✪ Potatoes Boiled par Excellence. Fry Ordinaire. — Boil, then pare the potatoes required, and slice about one-quarter of an inch thick. Fry in boiling butter until light brown. Drain and serve on napkin, sprinkled with salt✪ Fry Ordinaire. Another. — Fry raw in plenty of lard. Do not put the potatoes into the pan until the lard is at a boiling point. “ Mother’s” Stewed Potatoes. — Cut potatoes into dice that have been previously boiled. Put in stewpan with two walnuts of butter, season with pepper and salt, and add enough cream to reach them✪ Mother’s Stewed Potatoes. Stew quickly and keep well turned mean- while.

AI-modernized reading of the original text

a grated nutmeg, peel of half a lemon, two sprigs of parsley, a spoonful of the juice of spinach, six spoonfuls of milk or cream, flour, bread-crumbs, half a pint of white wine, half a blade of mace, three ounces of butter. Now to proceed : Make a thick batter with the yolk of two eggs, the nutmeg, the lemon peel minced fine, the spinach juice, a little flour, and two spoonfuls of the milk. Dip the oysters one by one into this batter, roll in bread-crumbs, and fry with butter quickly to a bright brown, and set aside to keep hot. Take the chestnuts (shelled and skinned) and fry in batter. Pour fat out of the pan, dredge some flour in, rub a piece of butter over it with a spoon, put in the liquor from the oysters, mace, the chestnuts, and half a pint of white wine. Let them boil ; thicken the liquor with yolks of two eggs beaten up with four spoonfuls of cream, and when it is thick pour it over the oysters and serve. If the amateur cook accomplishes this dish very successfully, he will satisfy himself as well as his guests. Savarin’s Fondue. — This dish is of Swiss origin. It is a healthy, savory, and appetizing dish, quickly dressed, and always convenient to place before unexpected guests. Take first as many eggs The Bachelor and the Chafing-dish. as there are guests, and then about a third as much by weight of the best of Gruyeres cheese and the half of that of butter. Break and beat up all the eggs well in a saucepan ; then add the butter and cheese, grated or cut in small pieces ; place the saucepan on the fire, and stir with a wooden spoon till it is of a thick and soft consistence ; put in salt according to the age of the cheese, and a strong dose of pepper, that being a special attribute of this ancient dish. Finally, let it be brought to table on a hot dish, and if some of your best wine is brought and the bottle passes briskly, you will see wonders ! The Queen’s Toasted Cheese. — This is the recipe from the Royal Lodge at Windsor : Grate half a pound of cheese very fine and add three tablespoons of ale and a small glass of champagne. Mix well in a silver dish over a lamp for ten minutes, then serve in the dish with toast. Cheese Balls. — To one cup of grated cheese add a half-cup of grated bread-crumbs, one egg well beaten, and five drops of Worcestershire sauce. Mix thoroughly and roll the paste into small balls with the hands. Place them in a wire basket and fry in very hot lard. The Autocrat and the Chafing-dish. 117 Potatoes Boiled par Excellence. — Boil medium, smooth potatoes in brine. If you have no brine handy make it with salt and water. Boil until tender, serve with the jackets, and, if you are hungry, will be found delicious with butter. Fry Ordinaire. — Boil, then pare the potatoes required, and slice about one-quarter of an inch thick. Fry in boiling butter until light brown. Drain and serve on napkin, sprinkled with salt. Another. — Fry raw in plenty of lard. Do not put the potatoes into the pan until the lard is at a boiling point. “ Mother’s” Stewed Potatoes. — Cut potatoes into dice that have been previously boiled. Put in stewpan with two walnuts of butter, season with pepper and salt, and add enough cream to reach them. Stew quickly and keep well turned meanwhile.

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Chestnuts and OystersOysters with ChestnutsSavarin’s FondueThe Queen’s Toasted CheeseCheese BallsPotatoes Boiled par ExcellenceFry OrdinaireMother’s Stewed Potatoes

The bachelor and the chafing dish