"You can make whipt cream; pray what relief
Will ^at be to a sailor who wants beef? **
— W. King.
WHILE whipped cream may well
be considered too light and
airy to satisfy a brawny sailor,
it is quite substantial enough to follow
the beef. Poured over marrons glaces,
flavored with sherry or Madeira, and
capped with a candied cherry, it will
please both eye and palate.
69
APRIL 17TH
"Mrs. Jamieson was kindly indulgent to Miss
Barker's want of knowledge of the customs of high
life, and, to spare her feelings, eat three large pieces
of seed-cake.*' — Mrs. Gaskell ("Cranfo^").
THE economies of Cranford make
it probable that Miss Barker's
seed-cakes were concocted by a
rule not unlike the following, which calls
for cheap materials and produces a re-
sult likely to please a Jamieson palate :
Mix a quart of flour with half a pound
of sugar and a quarter of an ounce of
allspice; melt three-quarters of a pound
of butter with half a pint of warm milk ;
add while warm a quarter of a yeast-
cake and work up to a smooth dough,
mixing into it a cupful of cleaned cur-
rants and half a cupful of caraway-seeds✪ Seed Cake.
Bake an hour and a half.
APRIL i8th
"Tongue; well that's a very good thing when it
ain't a woman's. Bread — ^knuckle o' ham, reg'lar
picter — cold beef in slices, wery good." — Charles
Dickens ("Pickwick Papers").
BOIL corned tongue four hours,
after soaking it over night, serve
it hot with spinach✪ Corned Tongue with Spinach cooked as fol-
lows: Clean the spinach thoroughly,
70
rinsing in several waters, boil rapidly
for half an hour (no water need be put
in the pot). Drain and chop coarsely.
Season wiUi pepper, salt and butter.
APRIL igxH
"Our country member, growing hot at cheese
and salad time, about the spread of democracy in
England, burst out as follows." — ^Wilkie Collins
("The Moonstone").
THE following combination of
cheese and salad is good. To a
cupful of cold chicken, or veal,
add a cupful and a half of grated cheese.
Make a dressing of the yolks of three
hard-boiled eggs, rubbed smooth ; stir in
three tablespoonfuls of salad-oil, a tea-
spoonful of dry English mustard, or two
of the German prepared mustard, a good
sprinkling of paprika, half a teaspoon-
ful of salt, and two tablespoonfuls of
vinegar or three of lemon- juice. Mix
with the cheese and chicken and ✪ Cheese and Chicken Saladgarnish
with the whites of the eggs.
71
APRIL 20TH
''The cooks are hard at work. Sir, chopping
herbs and mincing meats and breaking marrow-
bones."— Gibber ("Love Makes a Man").
THE herb which we most use with
meat — as well as drink — is the
fragrant mint, and the sauce of
that name is made by adding to four
tablespoonfuls of vinegar three each of
chopped mint and granulated sugar,
crushed together, and a dash of white
pepper. Serve cold.
APRIL 2IST
"She was good enough to give me some the other
day with soupe aux choux." — ^Annie I. Thackeray
("The Village on the Cliff").
FOR cabbage-soup of a delicate fla-
vor pull apart and wash the cab-
bage-leaves, let them lie an hour
or more in cold water; then put in a
sauce-pan with enough boiling water to
cover and a tablespoonful of salt. Cook
for forty minutes, or until tender; drain
off the water and chop fine. Put in a
sauce-pan three tablespoonfuls of butter,
two of flour, a stalk of celery, a bay-
leaf, and a quart of white stock, or, in
its absence, a quart of milk. Cook slowly
72
for ten minutes, then remove the bay-
leaf and celery, stirring till smooth;
then add the cabbage, season with salt
and pepper, cook ten minutes, stirring
constantly. If it is desired to have a
smooth soup, put through a sieve, other-
wise add half a pint of cream✪ Cabbage Soup and serve.
APRIL 22D
•* There stay thy haste
And with the savoury fish
Indulge thy taste. "^O ay. ✪ Red Snapper
Page 20 · 6 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
"You can make whipt cream; pray what relief Will that be to a sailor who wants beef? **
— W. King.
WHILE whipped cream may well be considered too light and airy to satisfy a brawny sailor, it is quite substantial enough to follow the beef. Poured over marrons glaces, flavored with sherry or Madeira, and capped with a candied cherry, it will please both eye and palate.
APRIL 17TH
"Mrs. Jamieson was kindly indulgent to Miss Barker's want of knowledge of the customs of high life, and, to spare her feelings, eat three large pieces of seed-cake.*' — Mrs. Gaskell ("Cranford").
THE economies of Cranford make it probable that Miss Barker's seed-cakes were concocted by a rule not unlike the following, which calls for cheap materials and produces a result likely to please a Jamieson palate :
Mix a quart of flour with half a pound of sugar and a quarter of an ounce of allspice; melt three-quarters of a pound of butter with half a pint of warm milk ; add while warm a quarter of a yeastcake and work up to a smooth dough, mixing into it a cupful of cleaned currants and half a cupful of caraway-seeds. Bake an hour and a half.
APRIL i8th
"Tongue; well that's a very good thing when it ain't a woman's. Bread — knuckle o' ham, reg'lar picter — cold beef in slices, wery good." — Charles Dickens ("Pickwick Papers").
BOIL corned tongue four hours, after soaking it over night, serve it hot with spinach cooked as follows: Clean the spinach thoroughly,
rinsing in several waters, boil rapidly for half an hour (no water need be put in the pot). Drain and chop coarsely. Season with pepper, salt and butter.
APRIL igxH
"Our country member, growing hot at cheese and salad time, About the spread of democracy in England, burst out as follows." — Wilkie Collins ("The Moonstone").
THE following combination of cheese and salad is good. To a cupful of cold chicken, or veal, add a cupful and a half of grated cheese. Make a dressing of the yolks of three hard-boiled eggs, rubbed smooth; stir in three tablespoonfuls of salad-oil, a teaspoonful of dry English mustard, or two of the German prepared mustard, a good sprinkling of paprika, half a teaspoonful of salt, and two tablespoonfuls of vinegar or three of lemon-juice. Mix with the cheese and chicken and garnish with the whites of the eggs.
APRIL 20TH
''The cooks are hard at work. Sir, chopping herbs and mincing meats and breaking marrowbones."— Gibber ("Love Makes a Man").
THE herb which we most use with meat — as well as drink — is the fragrant mint, and the sauce of that name is made by adding to four tablespoonfuls of vinegar three each of chopped mint and granulated sugar, crushed together, and a dash of white pepper. Serve cold.
APRIL 2IST
"She was good enough to give me some the other day with soupe aux choux." — Annie I. Thackeray ("The Village on the Cliff").
FOR cabbage-soup of a delicate flavor pull apart and wash the cabbage-leaves, let them lie an hour or more in cold water; then put in a sauce-pan with enough boiling water to cover and a tablespoonful of salt. Cook for forty minutes, or until tender; drain off the water and chop fine. Put in a sauce-pan three tablespoonfuls of butter, two of flour, a stalk of celery, a bayleaf, and a quart of white stock, or, in its absence, a quart of milk. Cook slowly
for ten minutes, then remove the bayleaf and celery, stirring till smooth; then add the cabbage, season with salt and pepper, cook ten minutes, stirring constantly. If it is desired to have a smooth soup, put through a sieve, otherwise add half a pint of cream and serve.
APRIL 22D
•* There stay thy haste
And with the savoury fish Indulge thy taste. "^O ay.
Records on this page
Seed CakeCorned Tongue with SpinachCheese and Chicken SaladCabbage SoupFrog LegsRed Snapper