Coffee Jelly. — % box gelatine dissolved in 14 pint water, add
I quart of good strong coffee, (boiling,) % cup sugar✪ Coffee Jelly. Strain care-
fully, serve with cream and sugar.
GASTRONOMIC SCRAPS.
Game salad is made of chopped quail and lettuce
hearts, and in the opinion of the young girl of the
period is " too delicious for anything."
* *
After a ham has been simmered, it is a great im-
provement to put it in a moderately warm oven, with
a buttered paper over it, and bake for an hour. This
is a Yorkshire custom, and a good one.
* *
Cold chicken or turkey is good fried in batter, and
forms a nice dish for breakfast or luncheon. Cut the
meat neatly, and roll the pieces in flour until well cov-
ered. Prepare a frying batter (for which any cookery
book has recipes,) dip the fowl in this, and fry until
golden brown in color.
ciJlinary points.
Boiled meats may be wrapped in thin cloths. Some
cooks do this to prevent the scum settling on the
meat, and giving it a mussy look.
*
* *
The experienced chef wraps his fish in a sheet of
paper before boiling it. Square napkins of cheese
cloth are better. A sheet of paper may be placed in-
side the napkin, which should be pinned in place. In
this way the fish may be lifted out of the pot without
danger of breaking apart, and be served without be-
ing mangled by the fork.
*
* *
Sardines on toast are spoken of as a novelty. They
are by no means so, as in some portions of the West
they have long been a favorite luucheon dish among
ladies, especially in warm weather. There is a cus-
tom in certain circles of sitting around a small table
on which is a small gas stove. Slices of bread are
toasted, and each fair one makes her own toast and
sardine sandwich, with very thin slices of lemon for
flavoring.
«
» •
Buyers of game or poultry who find themselves in
possession of a mature bird instead of the young one
they desired may make a most acceptable dish by put-
ting the fowl in a large vessel with a tight cover, and
steaming it until it is thoroughly tender. It should be
made ready for the dressing before the steaming pro-
cess, and when done stuffed immediately, covered with
the very thinnest possible slices of salt pork, and
baked until brown in a very hot oven. The water in
the steaming vessel must be saved for the gravy and
for basting. — Restaurateur.
ABOUT COFFEE.
Coffee is the fine issue of Eastern hospitality — the
climax of the visit. One recognizes, on entering, the
sound of the coffee mortar ; for in every properly reg-
ulated household in the East, the coffee is not ground,
but pounded to an impalpable powder, having been
roasted that morning, each day its provision, and
pounded the moment it is needed. And no one who
has not drunk it there and thus can presume to judge
of the beverage. In England we roast it till it is
black ; grind it as we would cattle food, boiling it like
malt for beer, and, when we drink the bitter and un-
romantic fluid which remains, say we have taken our
coffee. The Eastern coffee drinker knows all the
grades of berry and preparations as a silk merchant
knows the quality of silk. The caffejee knows that to
roast it a shade beyond the point where it breaks
crisply under the pestle, is to spoil it, and when the
slow pulverizing is done, each measure goes into its
little copper ibrik; receives its dose of boiling water;
just one of the tiny
Page 71 · 1 recipe record on this page
Presented as published in 1892. 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
Coffee Jelly. — % box gelatine dissolved in 14 pint water, add I quart of good strong coffee, (boiling,) % cup sugar. Strain carefully, serve with cream and sugar.
GASTRONOMIC SCRAPS.
Game salad is made of chopped quail and lettuce hearts, and in the opinion of the young girl of the period is " too delicious for anything."
* *
After a ham has been simmered, it is a great improvement to put it in a moderately warm oven, with a buttered paper over it, and bake for an hour. This is a Yorkshire custom, and a good one.
* *
Cold chicken or turkey is good fried in batter, and forms a nice dish for breakfast or luncheon. Cut the meat neatly, and roll the pieces in flour until well covered. Prepare a frying batter (for which any cookery book has recipes,) dip the fowl in this, and fry until golden brown in color.
Culinary points.
Boiled meats may be wrapped in thin cloths. Some cooks do this to prevent the scum settling on the meat, and giving it a mussy look.
*
* *
The experienced chef wraps his fish in a sheet of paper before boiling it. Square napkins of cheese cloth are better. A sheet of paper may be placed inside the napkin, which should be pinned in place. In this way the fish may be lifted out of the pot without danger of breaking apart, and be served without being mangled by the fork.
*
* *
Sardines on toast are spoken of as a novelty. They are by no means so, as in some portions of the West they have long been a favorite luncheon dish among ladies, especially in warm weather. There is a custom in certain circles of sitting around a small table on which is a small gas stove. Slices of bread are toasted, and each fair one makes her own toast and sardine sandwich, with very thin slices of lemon for
flavoring.
« » •
Buyers of game or poultry who find themselves in possession of a mature bird instead of the young one they desired may make a most acceptable dish by putting the fowl in a large vessel with a tight cover, and steaming it until it is thoroughly tender. It should be made ready for the dressing before the steaming process, and when done stuffed immediately, covered with the very thinnest possible slices of salt pork, and baked until brown in a very hot oven. The water in the steaming vessel must be saved for the gravy and for basting. — Restaurateur.
ABOUT COFFEE.
Coffee is the fine issue of Eastern hospitality — the climax of the visit. One recognizes, on entering, the sound of the coffee mortar ; for in every properly regulated household in the East, the coffee is not ground, but pounded to an impalpable powder, having been roasted that morning, each day its provision, and pounded the moment it is needed. And no one who has not drunk it there and thus can presume to judge of the beverage. In England we roast it till it is black ; grind it as we would cattle food, boiling it like malt for beer, and, when we drink the bitter and unromantic fluid which remains, say we have taken our coffee. The Eastern coffee drinker knows all the grades of berry and preparations as a silk merchant knows the quality of silk. The caffejee knows that to roast it a shade beyond the point where it breaks crisply under the pestle, is to spoil it, and when the slow pulverizing is done, each measure goes into its little copper ibrik; receives its dose of boiling water; just one of the tiny
Records on this page
Coffee Jelly