they begin to brown and are done
through, which will be in a few minutes.
Season well with salt and pepper, pour-
ing the melted butter over them. Each
ring of the carrot has a different flavor,
and cooking in this way blends them
best.
MAY 5TH
"Tea and cake on the table — ^beauty seated by
his side, — ^all in less than a minute. He offered
her a piece of cake 'Na! I am no for any.' He
replied by putting a bit to her heavenly mouth.
— Charles Reade (" Peg WoflSngton * *)•
»
TO make angel-cake, which was
doubtless the kind referred to in
the above quotation, beat until
very stiff the whites of eleven eggs ; add
a cupful and a half of granulated sugar
and beat again and flavor with a tea-
spoonful of almond extract. To one cup
of sifted flour add a teaspoonful of cream
of tartar and sift four times. Mix lightly,
with as little beating as possible, into
the sugar and eggs. Bake in a cake-
pan with funnel for forty or forty-five
minutes, dusting the pan lightly with
flour instead of buttering it. When done
invert on glasses or cups till it cools a
little.
8i
MAY 6rH
''We have got three things left, Sir — ^Love, Music
and Salad!"— WiLKiE Collins ("The Moon-
stone").
A MAYONNAISE properly pre-
pared can be adapted to innumer-
able uses, and is easily made. Mix
with the yolk of an egg half a saltspoon-
ful each of mustard and pepper, a salt-
spoonful of salt, and the juice of a lemon,
stirring lightly. Begin by adding oil,
two or three drops at a time, increas-
ing the quantity as the dressing thickens
until about three-quarters of a cupful has
been used, stirring steadily. Then put
in a tablespoonful of vinegar and when
that is well blended stir in a quarter of
a cupful of oil. Oil, egg, and utensils
should be chilled before beginning the
mixing.
MAY 7TH
''They are up already and call for eggs and but-
ter." — ^Shakespeare ("Heniy IV.").
THOUGH the good English
Shakespeare did not describe the
morning eggs as cooked "sur le
plat," he may very well have meant to in-
dicate that excellent dish which is pre-
82
pared by breaking the requisite number
of eggs on a plate warmed in the oven,
and well buttered, being careful not to
let the eggs touch each other. Season
each tgg with salt and pepper and put
a bit of butter on each. A little minced
parsley✪ Eggs Sur le Plat sprinkled over them is an im-
provement.
MAY 8th
''A cheap, but wholesome salad from the brook.''
—Beaumont and Fletcher.
WATER-CRESS is a very wel-
come spring salad, too often
condemned to appear only as
a garnish. It is excellent served with a
French dressing, or for breakfast, eaten
simply with salt✪ Water-Cress Salad.
MAYgxH
"I'd give a hundred po\mds for a mutton chop."
— Charles Reade ("It Is Never Too Late To
Mend")*
THE heavy "English" chops as
they are called, are cut from the
loin, and should weigh, when
trimmed, about a pound each. They
should be broiled over an even fire, for
about ten minutes, turning often. A
piece of the kidney is often broiled and
83
served with the chop ; also a spoonful of
maitre d'hotel butter, made by beating
into a quarter of a cup of butter a tea-
spoonful of salt, a saltspoonful of pepper,
and a tablespoonful each of lemon- juice
and chopped parsley.
MAY lOTH
'TU be with you in the squeezing of a lemoQ.''
-^OoLDsmTH ("She Stoops to Conquer")*
SOAK a package of gelatine in a
cup of cold water until it is all ab-
sorbed. Strain the juice of one
orange and three lemons, in which the
grated peel of one lemon has been soaked
for an hour, upon three cupfuls of sugar.
Put into a bowl with the soaked gela-
tine and pour over all a quart of boiling
water✪ Gelatine with Citrus. Stir for a moment or two, then
strain through a bag of cheese-cloth of
double thickness.
MAY I ITH
'''Are there any tea-cakes?' asked the young
mistress." — Charlotte Bronte ("Shirley").
Page 23 · 7 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
A modernized reading is not available for this page yet. You are seeing the original text.
they begin to brown and are done
through, which will be in a few minutes.
Season well with salt and pepper, pour-
ing the melted butter over them. Each
ring of the carrot has a different flavor,
and cooking in this way blends them
best.
MAY 5TH
"Tea and cake on the table — ^beauty seated by
his side, — ^all in less than a minute. He offered
her a piece of cake 'Na! I am no for any.' He
replied by putting a bit to her heavenly mouth.
— Charles Reade (" Peg WoflSngton * *)•
»
TO make angel-cake, which was
doubtless the kind referred to in
the above quotation, beat until
very stiff the whites of eleven eggs ; add
a cupful and a half of granulated sugar
and beat again and flavor with a tea-
spoonful of almond extract. To one cup
of sifted flour add a teaspoonful of cream
of tartar and sift four times. Mix lightly,
with as little beating as possible, into
the sugar and eggs. Bake in a cake-
pan with funnel for forty or forty-five
minutes, dusting the pan lightly with
flour instead of buttering it. When done
invert on glasses or cups till it cools a
little.
8i
MAY 6rH
''We have got three things left, Sir — ^Love, Music
and Salad!"— WiLKiE Collins ("The Moon-
stone").
A MAYONNAISE properly pre-
pared can be adapted to innumer-
able uses, and is easily made. Mix
with the yolk of an egg half a saltspoon-
ful each of mustard and pepper, a salt-
spoonful of salt, and the juice of a lemon,
stirring lightly. Begin by adding oil,
two or three drops at a time, increas-
ing the quantity as the dressing thickens
until about three-quarters of a cupful has
been used, stirring steadily. Then put
in a tablespoonful of vinegar and when
that is well blended stir in a quarter of
a cupful of oil. Oil, egg, and utensils
should be chilled before beginning the
mixing.
MAY 7TH
''They are up already and call for eggs and but-
ter." — ^Shakespeare ("Heniy IV.").
THOUGH the good English
Shakespeare did not describe the
morning eggs as cooked "sur le
plat," he may very well have meant to in-
dicate that excellent dish which is pre-
82
pared by breaking the requisite number
of eggs on a plate warmed in the oven,
and well buttered, being careful not to
let the eggs touch each other. Season
each tgg with salt and pepper and put
a bit of butter on each. A little minced
parsley sprinkled over them is an im-
provement.
MAY 8th
''A cheap, but wholesome salad from the brook.''
—Beaumont and Fletcher.
WATER-CRESS is a very wel-
come spring salad, too often
condemned to appear only as
a garnish. It is excellent served with a
French dressing, or for breakfast, eaten
simply with salt.
MAYgxH
"I'd give a hundred po\mds for a mutton chop."
— Charles Reade ("It Is Never Too Late To
Mend")*
THE heavy "English" chops as
they are called, are cut from the
loin, and should weigh, when
trimmed, about a pound each. They
should be broiled over an even fire, for
about ten minutes, turning often. A
piece of the kidney is often broiled and
83
served with the chop ; also a spoonful of
maitre d'hotel butter, made by beating
into a quarter of a cup of butter a tea-
spoonful of salt, a saltspoonful of pepper,
and a tablespoonful each of lemon- juice
and chopped parsley.
MAY lOTH
'TU be with you in the squeezing of a lemoQ.''
-^OoLDsmTH ("She Stoops to Conquer")*
SOAK a package of gelatine in a
cup of cold water until it is all ab-
sorbed. Strain the juice of one
orange and three lemons, in which the
grated peel of one lemon has been soaked
for an hour, upon three cupfuls of sugar.
Put into a bowl with the soaked gela-
tine and pour over all a quart of boiling
water. Stir for a moment or two, then
strain through a bag of cheese-cloth of
double thickness.
MAY I ITH
'''Are there any tea-cakes?' asked the young
mistress." — Charlotte Bronte ("Shirley").