For an illustration : I had the other day a friend
or two to dinner, and one of these little jugs of cream
sufficed to make six little cremes de volaille with
the white sauce ; some was used for salad dressing,
a tablespoonful in some soup, a little whipped over
some apricot tartlets, and there was just enough left
for coffee. A quart mould of cream may be made
with one of the shilling jugfuls well whipped. To
whip this thick cream a little milk must be added to
it. There is also the Cremain Company’s cream,
of Stockholm, which keeps for several days after
being opened.1
For ordinary sweet dishes the best Swiss milk
is always available ; two tablespoonfuls of it un-
diluted will be found very effective instead of
cream, and of course saves the sugar, as it is already
sweetened. There are many little things that are
great aids and boons in the kitchen, such as isin-
glassine, used instead of gelatine, tomato vinegar for
flavouring, also cruetteen, which is an inexpensive
and first-rate condiment to heighten the flavour
of soups, gravies, &c. ; and above all I advise
most strongly those who have to buy new stew-
pans, &c., to have Breden’s patent nickel steel
hollowware ; it is so clean and so durable , and is
especially adapted to close ranges. I never my-
1 There is also a cream powder which when mixed with milk
can be used on all occasions when good rich natural cream is wanted.
It is prepared by the Swiss Milk Powder Co., 61 Mark Lane, E.C.
PREFACE.
vii
self use the corrugated iron saucepans ; they wear
out so constantly, and the generality of cooks knock
them about so that they soon become unusable, and
they can never be relined, and are therefore unwhole-
some.
Upon all matters of cookery I shall be very
pleased to give advice, and to explain any of the
recipes in any of my books which may present
difficulties to the cook, on receipt of a stamped
directed envelope ; and if I can help the fine art of
cookery, which cookery has become, by so doing I
shall indeed have achieved a success.
HARRIET A. DE SALIS.
Hampton Lea, Sutton,
July 1890.
TEMPTING
DISHES.
Celery Soup.
Take the white part of four heads of celery and cut
into pieces an inch long and put them into a saucepan
with two onions peeled and sliced thin, four ounces
of lean ham cut into dice, and a pint of nicely
flavoured white stock. Boil until the vegetables
are sufficiently soft to pulp them, press them through
a sieve, and return them to the saucepan ; add three
pints more stock, two ounces of butter, a seasoning
of salt, white pepper, and two tablespoonfuls of
flour which have been moistened to a thin smooth
batter with a little cold stock or water. Boil again
for half an hour, then skim if necessary, and add a
teacupful of boiling cream or milk✪ Celery Soup.
Italian Soup.
Cut the meat from a knuckle of veal ; break up
the bones and make a broth of them ; take four or
five slices of the lean of bacon (ham is better if
handy) and lay them at the bottom of the stewpan,
and upon them put the meat from the knuckle, with
four carrots and three turnips sliced, a few pepper-
B
2
TEMPTING DISHES.
✪ Italian Soup
Page 1 · 3 recipe records on this page
Presented as published in 1891. 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
For an illustration : I had the other day a friend or two to dinner, and one of these little jugs of cream sufficed to make six little cremes de volaille with the white sauce ; some was used for salad dressing, a tablespoonful in some soup, a little whipped over some apricot tartlets, and there was just enough left for coffee. A quart mould of cream may be made with one of the shilling jugfuls well whipped. To whip this thick cream a little milk must be added to it. There is also the Cremain Company’s cream, of Stockholm, which keeps for several days after being opened.1
For ordinary sweet dishes the best Swiss milk is always available ; two tablespoonfuls of it undiluted will be found very effective instead of cream, and of course saves the sugar, as it is already sweetened. There are many little things that are great aids and boons in the kitchen, such as isinglassine, used instead of gelatine, tomato vinegar for flavouring, also cruetteen, which is an inexpensive and first-rate condiment to heighten the flavour of soups, gravies, &c. ; and above all I advise most strongly those who have to buy new stewpans, &c., to have Breden’s patent nickel steel hollowware ; it is so clean and so durable , and is especially adapted to close ranges. I never my-
1 There is also a cream powder which when mixed with milk can be used on all occasions when good rich natural cream is wanted. It is prepared by the Swiss Milk Powder Co., 61 Mark Lane, E.C.
PREFACE.
self use the corrugated iron saucepans ; they wear out so constantly, and the generality of cooks knock them about so that they soon become unusable, and they can never be relined, and are therefore unwholesome.
Upon all matters of cookery I shall be very pleased to give advice, and to explain any of the recipes in any of my books which may present difficulties to the cook, on receipt of a stamped directed envelope ; and if I can help the fine art of cookery, which cookery has become, by so doing I shall indeed have achieved a success.
HARRIET A. DE SALIS.
Hampton Lea, Sutton,
July 1890.
TEMPTING
DISHES.
Celery Soup.
Take the white part of four heads of celery and cut into pieces an inch long and put them into a saucepan with two onions peeled and sliced thin, four ounces of lean ham cut into dice, and a pint of nicely flavoured white stock. Boil until the vegetables are sufficiently soft to pulp them, press them through a sieve, and return them to the saucepan ; add three pints more stock, two ounces of butter, a seasoning of salt, white pepper, and two tablespoonfuls of flour which have been moistened to a thin smooth batter with a little cold stock or water. Boil again for half an hour, then skim if necessary, and add a teacupful of boiling cream or milk.
Italian Soup.
Cut the meat from a knuckle of veal ; break up the bones and make a broth of them ; take four or five slices of the lean of bacon (ham is better if handy) and lay them at the bottom of the stewpan, and upon them put the meat from the knuckle, with four carrots and three turnips sliced, a few pepper-
B
Records on this page
Celery SoupSoup a la RusseItalian Soup