« f^WEET turnips," when they are
young and tender, may be pared
'and cut crosswise in quarter-
inch slices. Lay in ice-cold water for
half an hour. Cook till tender in boiling
unsalted water. Drain and dry on a
cloth, and before they are quite cold
sprinkle with pepper✪ Sweet Turnips and salt, cover with
flour and fry.
APRIL 29TH
"Deviled chicken and buttered toast." — ^Dis-
raeli ("Coningsby").
CUT cold chicken in inch squares,
as nearly as possible. Cover with
olive-oil and lemon- juice and stand
them in a cold place for two or three
hours ; then season with pepper, salt, and
a little dry mustard, dip in egg and
cracker-crumbs and set aside till stiff,
then fry a light brown. Have ready a
cupful of good white sauce, allow it to
77
boil up, then beat through it a table-
spoonful of cream and an egg✪ Deviled Chicken. Half
fill ramakins with the chicken and pour
into each some of the sauce.
APRIL 30TH
"Miss Bates, let Emma help you to a littie bit
of tart — ^a very little, little bit. . . . You need
not be afraid of unwholesome preserves here." —
Jane Austen ("Emma").
TAKE the yolks of two eggs, the
juice of two lemons, one cup of
sugar, two even tablespoonfuls of
flour and one half cupful of water. Bake
with a bottom crust only, and when done
cover with a meringue made of the
whites of the eggs, beaten up with two
tablespoonfuls of sugar and a little lem-
on-juice. Return to the oven until the
meringue is a very light brown.
MAY 1ST
Tn teach you to draw, you young dog!
Such pictures as I'm looking here at!
'Old Moimseer making soup of a frog'
There 'Palmam qui meruit ferat'"
—Hood ("Poems").
SKIN the hind legs of frogs and
lay in milk for fifteen min-
utes; stew in barely enough water
to cover and cook till tender. Remove
78
the meat from the bones and chop fine.
Heat a quart of white stock made from
chicken or veal; thicken with one table-
spoonful of flour, rubbed into one of
butter and half a teacupful of dry fine
bread-crumbs; add the frog meat, allow
it to boil for a minute or two, stir in a
little chopped parsley; season with salt
and pepper✪ Frog Meat in White Stock and it is ready to serve.
MAY 2D
"Old Tray licked all the oysters up.
Puss never stood at crimps,
But munched the cod, and little kit
Quite feasted on the shrimps."
—Hood ("Poems").
THE fresh shrimps when in mar-
ket are to be preferred, but good
canned ones in glass bottles may
be obtained. To- a pint of shrimps, when
boiled and taken from the shells, allow a
large cupful of milk ; when it is hot add
a tablespoonful of butter rubbed into one
of flour. Stir until well blended, then
put in the shrimps, season with salt and
paprika. When ready to take from the
fire, stir in a beaten egg.
If the canned shrimps are used be
sure to rinse in cold water some minutes
before using.
79
MAY 3D
" Of course we must have something to eat.
. . . There'll be a cutlet — on a trunk — ^anyway."
— Mrs. Humphry Ward ("Lady Rose's Daugh-
ter").
IF the cutlet was of veal it should
have been thoroughly cooked, as un-
derdone veal is proverbially unwhole-
some. To insure a tender, palatable
and digestible veal cutlet prepare and
cook it as follows: Season the meat
with salt and pepper. Heat three table-
spoonfuls of salad-oil very hot in a fry-
ing-pan. Fry the cutlet in this until
brown on both sides. Pour off the oil
and substitute a cupful of boiling water,
a cupful of stewed tomatoes, and two
dozen mushrooms. Cover the pan closely
and let the meat simmer for an hour in
the sauce.
MAY 4TH
''Those roots that shall first spring and be most
delicate." — Shakespeare ("Henry V.").
YOUNG carrots are particularly
nice prepared as follows Scrape
the carrots, slice as thin as possible
with a sharp knife ; put into a sauce-pan
with very hot butter, tossing them with
a knife to prevent sticking;. Gopk till
80
Page 22 · 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
"Sweet turnips," when they are young and tender, may be pared 'and cut crosswise in quarterinch slices. Lay in ice-cold water for half an hour. Cook till tender in boiling unsalted water. Drain and dry on a cloth, and before they are quite cold sprinkle with pepper and salt, cover with flour and fry.
APRIL 29TH
"Deviled chicken and buttered toast." — Disraeli ("Coningsby").
CUT cold chicken in inch squares, as nearly as possible. Cover with olive-oil and lemon- juice and stand them in a cold place for two or three hours ; then season with pepper, salt, and a little dry mustard, dip in egg and cracker-crumbs and set aside till stiff, then fry a light brown. Have ready a cupful of good white sauce, allow it to
boil up, then beat through it a tablespoonful of cream and an egg. Half fill ramakins with the chicken and pour into each some of the sauce.
APRIL 30TH
"Miss Bates, let Emma help you to a little bit of tart — a very little, little bit. . . . You need not be afraid of unwholesome preserves here." — Jane Austen ("Emma").
TAKE the yolks of two eggs, the juice of two lemons, one cup of sugar, two even tablespoonfuls of flour and one half cupful of water. Bake with a bottom crust only, and when done cover with a meringue made of the whites of the eggs, beaten up with two tablespoonfuls of sugar and a little lemon-juice. Return to the oven until the meringue is a very light brown.
MAY 1ST
"To teach you to draw, you young dog!
Such pictures as I'm looking here at! 'Old Moimseer making soup of a frog'
There Palmam qui meruit ferat."
—Hood ("Poems").
SKIN the hind legs of frogs and lay in milk for fifteen minutes; stew in barely enough water to cover and cook till tender. Remove
the meat from the bones and chop fine. Heat a quart of white stock made from chicken or veal; thicken with one tablespoonful of flour, rubbed into one of butter and half a teacupful of dry fine bread-crumbs; add the frog meat, allow it to boil for a minute or two, stir in a little chopped parsley; season with salt and pepper and it is ready to serve.
MAY 2D
"Old Tray licked all the oysters up.
Puss never stood at crimps, But munched the cod, and little kit
Quite feasted on the shrimps."
—Hood ("Poems").
THE fresh shrimps when in market are to be preferred, but good canned ones in glass bottles may be obtained. To- a pint of shrimps, when boiled and taken from the shells, allow a large cupful of milk ; when it is hot add a tablespoonful of butter rubbed into one of flour. Stir until well blended, then put in the shrimps, season with salt and paprika. When ready to take from the fire, stir in a beaten egg.
If the canned shrimps are used be sure to rinse in cold water some minutes before using.
MAY 3D
" Of course we must have something to eat. . . . There'll be a cutlet — on a trunk — ^anyway." — Mrs. Humphry Ward ("Lady Rose's Daughter").
IF the cutlet was of veal it should have been thoroughly cooked, as underdone veal is proverbially unwholesome. To insure a tender, palatable and digestible veal cutlet prepare and cook it as follows: Season the meat with salt and pepper. Heat three tablespoonfuls of salad-oil very hot in a frying-pan. Fry the cutlet in this until brown on both sides. Pour off the oil and substitute a cupful of boiling water, a cupful of stewed tomatoes, and two dozen mushrooms. Cover the pan closely and let the meat simmer for an hour in the sauce.
MAY 4TH
''Those roots that shall first spring and be most delicate." — Shakespeare ("Henry V.").
YOUNG carrots are particularly nice prepared as follows Scrape the carrots, slice as thin as possible with a sharp knife ; put into a sauce-pan with very hot butter, tossing them with a knife to prevent sticking;. Gopk till
Records on this page
Frog LegsLemon Meringue PieSweet TurnipsDeviled ChickenFrog Meat in White StockShrimp in MilkVeal CutletEggs Sur le Plat