CREAM a heaping tablespoonful of
butter and a cupful of sugar and
add two well beaten eggs, stirring
briskly for a few moments. Then put
84
4
in a cupful of sweet milk. Mix with two
cupfuls of sifted flour, three teaspoon-
fuls of baking-powder and sift again.
Stir into the cake mixture, and season
with nutmeg and a little of the grated
rind of a lemon. Bake in patty-pans and
eat before the cakes are cold.
MAY I2TH
''I wish you could ha' seen the shepherd walkin'
into the ham and muffins." — Chakles Dickens
("Kckwick Papers").
TO serve with mufiins, cut thin
slices of cold boiled ham, season
highly with paprika, mustard, and
lemon juice and broil two minutes. Half a
glass of currant jelly heated up with a
teaspoonf ul of butter and a little chopped
cold ham✪ Broiled Ham with Muffins stirred into it makes an excel-
lent gravy for those who like sweet
sauces with meats.
MAY 13TH
"This half of a curd-white smooth cheese-ball."
— ^Robert Browning ("The Englishman in Italy").
ADD to a cream cheese half a cup-
ful of chopped walnuts; work
them well together, adding, if
necessary, a spoonful of cream or milk✪ Cream Cheese Balls.
8s
With butter paddles make into balls the
size of an English walnut. Pass with the
salad.
MAY 14TH
"A despatcher for the preparation of lobster and
coffee, and an apparatus for tne cooking of toast and
mutton chops." — ^Anthony Trollope ("The War-
den").
ONE of the simplest and quickest
chafing-dish preparations is made
by heating in the pan, but not
browning, a piece of butter the size of
a large tgg ; when very hot add the meat
from two medium-sized or three small
lobsters, cut in rather small pieces ; toss
with a fork while cooking and add a
good saltspoonful of salt and a liberal
sprinkling of paprika✪ Lobster Chafing-Dish Preparation. Serve on very
hot plates with hot crackers or toast.
MAY 15TH
*'The dteie de maraschino led her thoughts back
to Italy.** — LosD Lytton ("Parisians").
BOIL two quarts of water with one
pound of sugar for fifteen minutes.
Take from the fire and when cool
add the juice of five large lemons.
Freeze, and when about half frozen, add
half a pint of maraschino✪ Lemon Maraschino Punch. Cover the
86
freezer and allow the punch to remain
packed in ice fully two hours before serv-
ing.
MAY i6th
"Faire was the dawne, and but e'en now the skies
SheVd like to cream enspir'd with strawberries."
— ^Herrick ("Poems").
NO better way for using strawber-
ries has been invented than serv-
ing the perfect fruit with sugar
and rich cream, being careful that you
have sweet berries. When the flavor is
good and the size is satisfactory, a pretty
way to serve them is with their hulls and
stems on, in glass saucers, with a little
pyramid of fruit sugar in the centre.
MAY 17TH
"There were fowls, and tongue, and trifle, and
sweets, and lobster salad, and potted beef — ^and
everytliing." — Chasles Dickens (''Sketches by
Boz").
LARGE lobsters are best for salad,
as there is much waste in small
ones. Put in boiling water, head
downward, and cook for three-quarters
of an hour. Carefully break the shells,
throw away the stomach, the vein that
runs through the tail-piece, and the
87
spongy bits between shell and body. Cut
the rest of the meat into small pieces,
arrange on lettuce leaves and cover with
mayonnaise dressing into which you
have stirred the corral and green fat of
the lobster✪ Lobster Salad.
MAY i8th
''Have you this spring eaten any 'sparagus yet?**
— Brome.
SCRAPE the stalks of the aspara-
gus, cutting off the tough ends, and
place in cold water for half an hour ;
then cook in hot salted water for half an
hour. Put on thin slices of toast on a
hot platter and pour over it a white sauce,
or simply melted butter✪ Asparagus on Toast.
MAY 19TH
Page 24 · 9 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
CREAM a heaping tablespoonful of butter and a cupful of sugar and add two well beaten eggs, stirring briskly for a few moments. Then put
in a cupful of sweet milk. Mix with two cupfuls of sifted flour, three teaspoonfuls of baking-powder and sift again. Stir into the cake mixture, and season with nutmeg and a little of the grated rind of a lemon. Bake in patty-pans and eat before the cakes are cold.
MAY I2TH
"I wish you could ha' seen the shepherd walkin' into the ham and muffins." — Charles Dickens ("Kckwick Papers").
TO serve with muffins, cut thin slices of cold boiled ham, season highly with paprika, mustard, and lemon juice and broil two minutes. Half a glass of currant jelly heated up with a teaspoonf ul of butter and a little chopped cold ham stirred into it makes an excellent gravy for those who like sweet sauces with meats.
MAY 13TH
"This half of a curd-white smooth cheese-ball." — Robert Browning ("The Englishman in Italy").
ADD to a cream cheese half a cupful of chopped walnuts; work them well together, adding, if necessary, a spoonful of cream or milk.
8s
With butter paddles make into balls the size of an English walnut. Pass with the salad.
MAY 14TH
"A despatcher for the preparation of lobster and coffee, and an apparatus for the cooking of toast and mutton chops." — Anthony Trollope ("The Warden").
ONE of the simplest and quickest chafing-dish preparations is made by heating in the pan, but not browning, a piece of butter the size of a large egg; when very hot add the meat from two medium-sized or three small lobsters, cut in rather small pieces ; toss with a fork while cooking and add a good saltspoonful of salt and a liberal sprinkling of paprika. Serve on very hot plates with hot crackers or toast.
MAY 15TH
"The drink of maraschino led her thoughts back to Italy." — Lord Lytton ("Parisians").
BOIL two quarts of water with one pound of sugar for fifteen minutes. Take from the fire and when cool add the juice of five large lemons. Freeze, and when about half frozen, add half a pint of maraschino. Cover the
freezer and allow the punch to remain packed in ice fully two hours before serving.
MAY i6th
"Faire was the dawne, and but e'en now the skies Shed like to cream enspir'd with strawberries."
— Herrick ("Poems").
NO better way for using strawberries has been invented than serving the perfect fruit with sugar and rich cream, being careful that you have sweet berries. When the flavor is good and the size is satisfactory, a pretty way to serve them is with their hulls and stems on, in glass saucers, with a little pyramid of fruit sugar in the centre.
MAY 17TH
"There were fowls, and tongue, and trifle, and sweets, and lobster salad, and potted beef — and everything." — Charles Dickens (''Sketches by
Boz").
LARGE lobsters are best for salad, as there is much waste in small ones. Put in boiling water, head downward, and cook for three-quarters of an hour. Carefully break the shells, throw away the stomach, the vein that runs through the tail-piece, and the
spongy bits between shell and body. Cut the rest of the meat into small pieces, arrange on lettuce leaves and cover with mayonnaise dressing into which you have stirred the corral and green fat of the lobster.
MAY i8th
"Have you this spring eaten any 'sparagus yet?" — Brome.
SCRAPE the stalks of the asparagus, cutting off the tough ends, and place in cold water for half an hour ; then cook in hot salted water for half an hour. Put on thin slices of toast on a hot platter and pour over it a white sauce, or simply melted butter.
MAY 19TH
Records on this page
MayonnaiseBroiled Ham with MuffinsTea CakesCream Cheese BallsLobster Chafing-Dish PreparationLobster PreparationLemon Maraschino PunchLobster SaladAsparagus on Toast