LOBSTER alone is rgood, but
lobster with mushrooms is the
perfect union of harmonious
flavors. Cut the lobster meat into
small pieces (do not chop it). Cut six
large mushrooms into quarters. Dust
them with paprika and salt, and pour
on them a glass of sherry. Make a
rich cream sauce of butter, flour✪ Lobster Patties, and
cream (not milk). After it thickens,
put in the pieces of lobster and mush-
room, and pour in the sherry from which
they have been taken, after they have
cooked half an hour in the cream sauce.
Do not allow the mixture to boil after
adding the sherry. Pour it into hot
patty shells and serve at once.
JANUARY 3D
" That vin de mad^re which accompanied the po-
tage k la bisqne would have contented an American. "
— Lord Lytton ("Parisians").
FOR an oyster bisque that would
content even a Parisian, add to
a quart of chicken stock a stalk
of celery, an onion, and a dozen clams.
Cook until the celery is very tender,
then strain and add to the stock a pint
of milk and a pint of cream, both heat-
ed. Thicken with a tablespobnful of
butter and two of flour rubbed to-
gether, and season with salt and pa-
prika. Ten minutes before serving add
thirty-five oysters✪ Oyster Bisque and let them merely
cook through.
JANUARY 4TH
"Well, that is intelligible/' said Lady Selina Far-
xell, looking at her neighbor, as she crumbled her din-
ner-roll. — Mrs. Humphry Ward ("Marcella")*
DINNER-ROLLS are made as
follows : Add to a pint of milk,
scalded and cooled, a tablespoon-
ful of melted butter, a teaspoonful
of salt, half a cake of compressed
yeast dissolved in a very little lukewarm
water, and six cups of flour✪ Dinner Rolls. Mix into
a spcMige and cover. When light, pull
oflF pieces about the size of a large egg,
knead each of these into a smooth ball,
then roll between the palms of the
hands into a long roll about the size
of a finger. Place close together in a
biscuit pan and when light bake fifteen
minutes in a hot oven.
JANUARY 5TH
"Dost think because thou art virtuous there
shall be no more cakes and ale?" — ^Shaeespease
("Twelfth Night").
FOR good little nut-cakes cream
half a cupful of butter and a cup
and a half of sugar ; add the yolks
of two eggs and beat all together. Sift
two cupfuls of flour into which has been
stirred a teaspoonful and a half of bak-
ing powder. Add to the butter, sugar,
and eggs a cupful of milk, and then
tihe flour. At the last stir in a cupful of
chopped pecan or hickory nuts, and
fold in lightly the whites of the eggs✪ Nut Cakes,
beaten to a stiff froth. Bake in patty
pan, ice and sprinkle chopped nuts
thickly over the icing.
JANUARY 6th
** Said he, ' Upon this dainty cod
How bravely I shall sup.' "
— HooD("PoJBm8*0•
CROQUETTES of salt codfish are
a pleasant variation of the fa-
miliar codfish cake. Make a thick
cream sauce. Stir into it a pound of
salt codfish shredded with the fingers
after it has soaked two hours in warm
water. Add a dash of red pepper✪ Codfish Croquettes. Do
not cook the fish and the sauce, but allow
the mixture to get cold and firm. Then
shape into croquettes, dip each in beaten
eggs, then in fine cracker-crumbs, and
fry in very hot fat.
JANUARY 7TH
" Do daily soups
Your dinners introduce ? " — Gay.
THE Stand-by for soup is a simple
consomme which may be multi-
tudinously varied. Cut up two
pounds of lean raw meat, beef or veal,
and add a cupful of cold roast beef cut
in pieces. Put over the fire with a
cracked knuckle of veal, four quarts of
cold water, two onions, one carrot, two
stalks of celery, six peppercorns, a
spoonful of salt, six cloves, and a few
herbs. Cook slowly all day. Strain and
when cold skim off the fat. Add the
white and shell of two eggs✪ Consomme. Bring to
a boil and boil ten minutes. Strain
through a cloth.
JANUARY 8th
"Mrs. Elton was growing impatient to name the
day, and settle with Mr. Weston as to pigeon-pies
and cold lamb." — ^Jane Austen ("Emma"). ✪ Pigeon Pie
Page 2 · 8 recipe records on this page
Presented as published in 1904. 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
LOBSTER alone is good, but lobster with mushrooms is the perfect union of harmonious flavors. Cut the lobster meat into small pieces (do not chop it). Cut six large mushrooms into quarters. Dust them with paprika and salt, and pour on them a glass of sherry. Make a rich cream sauce of butter, flour, and cream (not milk). After it thickens, put in the pieces of lobster and mushroom, and pour in the sherry from which they have been taken, after they have cooked half an hour in the cream sauce. Do not allow the mixture to boil after adding the sherry. Pour it into hot patty shells and serve at once.
JANUARY 3D
" That vin de Madère which accompanied the potage k la bisqne would have contented an American. " — Lord Lytton ("Parisians").
FOR an oyster bisque that would content even a Parisian, add to a quart of chicken stock a stalk of celery, an onion, and a dozen clams.
Cook until the celery is very tender, then strain and add to the stock a pint of milk and a pint of cream, both heated. Thicken with a tablespoonful of butter and two of flour rubbed together, and season with salt and paprika. Ten minutes before serving add thirty-five oysters and let them merely cook through.
JANUARY 4TH
"Well, that is intelligible/' said Lady Selina Farxell, looking at her neighbor, as she crumbled her dinner-roll. — Mrs. Humphry Ward ("Marcella")*
DINNER-ROLLS are made as follows : Add to a pint of milk, scalded and cooled, a tablespoonful of melted butter, a teaspoonful of salt, half a cake of compressed yeast dissolved in a very little lukewarm water, and six cups of flour. Mix into a sponge and cover. When light, pull oflF pieces about the size of a large egg, knead each of these into a smooth ball, then roll between the palms of the hands into a long roll about the size of a finger. Place close together in a biscuit pan and when light bake fifteen minutes in a hot oven.
JANUARY 5TH
"Dost think because thou art virtuous there shall be no more cakes and ale?" — Shakespeare ("Twelfth Night").
FOR good little nut-cakes cream half a cupful of butter and a cup and a half of sugar ; add the yolks of two eggs and beat all together. Sift two cupfuls of flour into which has been stirred a teaspoonful and a half of baking powder. Add to the butter, sugar, and eggs a cupful of milk, and then the flour. At the last stir in a cupful of chopped pecan or hickory nuts, and fold in lightly the whites of the eggs, beaten to a stiff froth. Bake in patty pan, ice and sprinkle chopped nuts thickly over the icing.
JANUARY 6th
** Said he, ' Upon this dainty cod How bravely I shall sup.' "
— Hood ("Poems")
CROQUETTES of salt codfish are a pleasant variation of the familiar codfish cake. Make a thick cream sauce. Stir into it a pound of salt codfish shredded with the fingers after it has soaked two hours in warm
water. Add a dash of red pepper. Do not cook the fish and the sauce, but allow the mixture to get cold and firm. Then shape into croquettes, dip each in beaten eggs, then in fine cracker-crumbs, and fry in very hot fat.
JANUARY 7TH
" Do daily soups Your dinners introduce ? " — Gay.
THE Stand-by for soup is a simple consomme which may be multitudinously varied. Cut up two pounds of lean raw meat, beef or veal, and add a cupful of cold roast beef cut in pieces. Put over the fire with a cracked knuckle of veal, four quarts of cold water, two onions, one carrot, two stalks of celery, six peppercorns, a spoonful of salt, six cloves, and a few herbs. Cook slowly all day. Strain and when cold skim off the fat. Add the white and shell of two eggs. Bring to a boil and boil ten minutes. Strain through a cloth.
JANUARY 8th
"Mrs. Elton was growing impatient to name the day, and settle with Mr. Weston as to pigeon-pies and cold lamb." — ^Jane Austen ("Emma").
Records on this page
Lobster PattiesOyster BisqueBroiled MushroomsDinner RollsNut CakesCodfish CroquettesConsommePigeon Pie