the NEWYORK
ReceiptBook
Adapted from the Fifth- Avenue Hotel, New York.
f
s‘>'M>s.
Beef Soup.— Sufficient soup stock ; boil onion, carrot, potatoes and
vegetables to taste. Strain into soup stock and season.
Tomato Soup.— Put 3 pints of tomatoes, stewed, strained and sweet¬
ened to 2 quarts of beef stock, add an onion, salt and pepper.
Friday Soup.— 1 p. tomatoes, 1 p. milk, 1 q. water, 2 crackers rolled
fine, and i teaspoon soda ; or, in place of the tomatoes, use potatoes.
Roux. — A thickening for soup3 and gravies. Butter and flour cooked ;
bring butter to a boiling point ; stir and sift in flour to right consistency.
Bouillon Soup. — Id pounds beef, 1 pound bone, 2d quarts of water,
1 ounce salt, 2 carrots, 2 onions, about 2 cloves, 3 leeks, d head celery, 1
turnip and d parsnip. Strain and serve clear.
Vegetable Soup.— Equal quantity each carrots and turnips cut
small, with same of green or canned peas; boil separately. Put vege¬
tables in tureen, and pour bouillon over them to suit.
Pea and Beau Soup.— Soak peas or white dried beans over night,
boil in salt water, in morning, add a clove or garlic. When cooked, strain
through a cullender into a pan and heat again ; add butter to suit.
d Sauces for Meats, Puddings and Fish.
Sauce for Lamb,— 2 spoonfuls chopped mint, 1 of sugar, d
piftt vinegar ; add water and heat.
Hard Sauce. — 2 cups powdered sugar, butter size of an egg, about
spoonful hot water to moisten butter. Beat and keep cool.
Liquid Pudding Sauce. — Beat 1 egg, 1 cup white sugar to froth;
make a very thin batter with one pint water and butter half the size of
egg. Pour batter boiling over the egg, See., as it goes to the table ; flavor.
Sauce Hollandaise or Brawn Butter for Fish.— 2 spoon¬
fuls flour mixed with 1 p. water ; place on fire. Add pepper, salt, lemon
juice, yolks of 2 eggs. Remove and add d lb. butter. Stir well.
Mayonnaise Sauce. — For salad3, chicken, lettuce, tomato, &c.
Yolk legg raw, beat with fork, d teaspoon salt, d mustard ; work 1 minute
before adding oil ; add slowly a few drops oil, stir constantly. WThen in
jelly, add a few drops vinegar, a gill of oil, 1 pinch of red pepper and
more vinegar.
Centaur Liniment.— The most Powerful, Pene¬
trating, Pain-reliever known to man. A household
remedy for Rheumatism, Sprains, Wounds, Burns, Bruises,
and Lameness uDon the human family and domestic
animals.
Calendar for 1883.
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Page 0
Presented as published in 1882. 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
The New York
Receipt Book
Adapted from the Fifth- Avenue Hotel, New York.
f
s‘>'M>s.
Beef Soup.— Sufficient soup stock ; boil onion, carrot, potatoes and vegetables to taste. Strain into soup stock and season.
Tomato Soup.— Put 3 pints of tomatoes, stewed, strained and sweet¬ ened to 2 quarts of beef stock, add an onion, salt and pepper.
Friday Soup.— 1 p. tomatoes, 1 p. milk, 1 q. water, 2 crackers rolled fine, and i teaspoon soda ; or, in place of the tomatoes, use potatoes.
Roux. — A thickening for soups and gravies. Butter and flour cooked ; bring butter to a boiling point ; stir and sift in flour to right consistency.
Bouillon Soup. — 16 pounds beef, 1 pound bone, 26 quarts of water,
1 ounce salt, 2 carrots, 2 onions, about 2 cloves, 3 leeks, ½ head celery, 1 turnip and ½ parsnip. Strain and serve clear.
Vegetable Soup.— Equal quantity each carrots and turnips cut small, with same of green or canned peas; boil separately. Put vegetables in tureen, and pour bouillon over them to suit.
Pea and Bean Soup.— Soak peas or white dried beans over night, boil in salt water, in morning, add a clove or garlic. When cooked, strain through a cullender into a pan and heat again ; add butter to suit.
Sauces for Meats, Puddings and Fish.
Sauce for Lamb,— 2 spoonfuls chopped mint, 1 of sugar, ½ pint vinegar ; add water and heat.
Hard Sauce. — 2 cups powdered sugar, butter size of an egg, about spoonful hot water to moisten butter. Beat and keep cool.
Liquid Pudding Sauce. — Beat 1 egg, 1 cup white sugar to froth; make a very thin batter with one pint water and butter half the size of egg. Pour batter boiling over the egg, See., as it goes to the table ; flavor.
Sauce Hollandaise or Brawn Butter for Fish.— 2 spoon¬ fuls flour mixed with 1 p. water ; place on fire. Add pepper, salt, lemon juice, yolks of 2 eggs. Remove and add ½ lb. butter. Stir well.
Mayonnaise Sauce. — For salads, chicken, lettuce, tomato, &c. Yolk legg raw, beat with fork, d teaspoon salt, d mustard ; work 1 minute before adding oil ; add slowly a few drops oil, stir constantly. When in jelly, add a few drops vinegar, a gill of oil, 1 pinch of red pepper and more vinegar.
Centaur Liniment.— The most Powerful, Pene¬ trating, Pain-reliever known to man. A household remedy for Rheumatism, Sprains, Wounds, Burns, Bruises, and Lameness upon the human family and domestic
animals.
Calendar for 1883.
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