FoodNet

The bachelor and the chafing dish

1895

Page 47

Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
The “ upper ten ” buy all she can possibly make herself, and she will not employ help. It has a peculiar quality of its own, and she has had many offers for her recipe. One grocer tendered his check for $2,000 simply for the use of it. * * * I may some time possibly aspire to be a poet or a biographer — even a novelist — but if my expecta- 1 36 The Bachelor and the Chajing-dish. tions are realized in any way, pointing to books, 1 can hardly fancy that “ The Bachelor and the Chaf- ing-dish ” will ever be an authority. Perhaps I am trifling with my publisher and my public alike. It will surely be thought so if, perchance, some dyspeptic being should fail in any one of the recipes here given, and I may have much to answer for. But I can truthfully say that naught has been set down in malice, and if some testy fellow may upbraid me, I pray that the one to whom I have ascribed as my incentive will forgive with “ his intentions are well meant ! ” D. W. INDEX PAGE Anchovy, 103 Asparagus, ......... 117 Beef k la Kelpie, ........ 85 Brandy Mixture, ........ 25 Best Cup of Tea, ........ 119 Bedspread for Two, a la Herman Oelrichs, . . . 103 Chicken Livers a la James Clarence Harvey, . . 86 Calf’s Liver en Matelote, ...... 88 Curried Rice, ........ 82 Curry of Meats, ........ 83 Calf’s Liver and Bacon, ...... 84 Chops and Steaks, . 84 Cheese : Cheese Balls, 116 “ En Casserole, ....... 111 “ Queen’s Toasted, 116 “ Welsh Rabbit, 5 “ Golden Buck, ....... 7 “ a la Savarin, ....... 9 “ a la Kitchiner, ...... 10 Clams : a la Newberg, 97 “ Bisque, 98 “ a la Boston, 98 “ Croute a la Halm, 98 Corn Oysters, 97 132S Index. Codfish Stewed, .... Crabs : Commodore Gerry, . “ Soft-shell, “ Canape Lorenzo Delmonico, “ a la Creole, “ Oyster, .... Canned Vegetables, Chicken : Spring, .... “ a la Poulette, Chafed Duck, .... Creamed Shrimps, Coffee, Chestnuts and Oysters, . Deviling : Roast Beef, . “ Indian Mixture, . “ Duck, .... “ Kidneys, “ Lobsters, “ Eggs, .... Duck Ragout, .... Eggs : Omelette with Chestnuts, . “ Omelette au Rhum, . “ Omelette Souffle, “ Scrambled, “ a la Celestine, . “ Poached, .... “ Fried, .... “ & la Meyerbeer, . “ Omelette, .... “ a la “ D. W.,” . PAGE 114 92 95 95 97 97 118 92 94 93 106 29 1 14 81 79 80 80 8*i 81 9*3 112 1 1-2 112 109 109 no no no 112 hi Index. m PAGE Eggs : k la Savarin, ....... 113 “ with Macaroni, hi “ in Marinade, 113 “ a la Powerscourt, 114 “ with Ham, 1 14 Entree of Veal Cutlet, 89 Fish : Smelts, 103 “ Perch, 104 “ Salmon, Kippered, 104 “ Frying a la Savarin, 107 Howard’s Hash, . . 91 Hash a la Murrey, ....... 91 Kidneys with Potatoes, 90 Kidneys and Eggs, 89 Kidneys and Mushrooms, 88 Lobster a la Newberg, . 107 Lamb Chops, . ...... 89 Mock Venison a la Murrey, 85 Mushrooms, . . 13 Oysters : Fried, ........ 99 “ Stewed, 99 “ k la G. T. Davidson, 100 “ k la John Chamberlin, 100 “ Maitre d’Hotel, ...... 101 “ k la Newberg, 101 “ Rabbit, 102 “ in a Loaf, 102 “ Creamed, a la Eugene McCarthy, . . . 121 Potatoes : Boiled, . „ . . . . .117 Fried, . . . . . . .117 Index. 14b PAG& Potatoes : Stewed, 0 0 117 Pork Cutlets, . 89 Rissoles of Lobster, 106 Rice Compote, 84 Shad Roe, .... 104 Sausage, .... 86 Sardines a la G. T. Davidson, 105 Salads: Lettuce, etc., . 69 “ Winter, a la Sidney Smith, 70 “ a la Dumas, . 71 “ Potato, . . . 72 “ Lobster, 72