"The tea consumed was the very best, the coffee
the very blackest, the cream the very thickest;
there was dry toast and buttered toast, muffins and
cnunpets; hot bread and cold bread, white bread
and brown bread, home-made bread and bakers'
bread, wheaten bread and oaten bread, and if there
be other breads than these they were there." —
Anthony Trollope ("The Warden").
ROWN bread delicately toasted
with a cream sauce poured over
it is delicious. The sauce is made
as follows : Into a tablespoonf ul of but-
88
B
tef stir a tablespoonful of flour, add to
a pint of boiling cream well seasoned
with salt. Just before removing from
the fire beat an tgg through the sauce
and strain through a fine strainer. This
last operation is one which the ordinary
cook regards as entirely superfluous, but
in it lies much of the secret of delicacy
in cream sauces.
MAY 20TH
"There was pastry upon a dish; he selected
an apricot-puff and a damson tart" — Chablotte
BuoNTfi ("Shirley").
THE ordinary puff-paste patty
shells of the confectioner may be
bought and made to appear quite
an individual dessert by putting in each
two or three pieces of canned apricot,
sprinkling them rather thickly with gran-
ulated sugar and setting them in the oven
long enough for the sugar to melt. If the
oven is pretty hot it will be well to cover
with brown paper. After a few moments
take from the oven and strew the top
with blanched and chopped almonds— or
other nuts. Of course the always adr
mired whipped cream may be added for
an extra touch.
So
MAY 2IST
"But you'd like a drink o' whey first, p'r'aps, I
know you're fond o' whey as most folks is when
they hanna got to crush it out."— George Eliot
("Adam Be<te").
C
" ^^^^URDS and whey" have a pas-
toral sound, but not always an
agreeable taste to the unini-
tiated citizen. The following recipe for
white wine whey suggests, however, a
warm and welcome drink for a chill au-
tumn day. Put half a pint of fresh milk
on the fire; as soon as it boils pour in
raisin wine until it is completely turned
and looks clear. Boil up again, then set
aside until the curd subsides and do not
stir it. Pour the whey off, add half a
pint of boiling water and a tablespoonful
of sugar.
MAY 22D
"It is not the trout one thinks of when one dines
with Mrs. Dale."— Btjlwer ("My Novel").
CLEAN, wash and dry fresh trout ;
roll in flour, salted and peppered,
and fry in deep fat to a delicate
golden brown. Serve upon a napkin
placed on a hot dish. No sauce can im-
prove the flavor.
90
MAY 23D
**Wery good thing is weal pie, when you know
the lady as made it, and is quite sure it an't kittens."
— Charles Dickens ("Pickwick Papers").
A VEAL pie with baked dumplings
is an agreeable change, if, as Mr.
Weller suggests, you know the
lady who makes it. Cut up two pounds
of veal in small pieces and stew gently
for an hour in a gravy made of a table-
spoonful of butter and a tablespoonful of
flour, rubbed together, and a quart of
water added. At the end of the hour,
pour the meat and gravy (which should
have been seasoned with salt and pep-
per) into a shallow baking-dish. Make
a biscuit dough and pull off pieces of it
with a fork; place these on the dish of
meat and bake in a hot oven until brown.
Serve immediately.
MAY 24TH
it'
'First we talked about the weather, next about
muffins and crumpets. Crumpets, he said he Uked
best"— Thackeray ("The Yellowplush Papers").
M:
IX two pints and a half of sifted
flour, a teaspoonful of salt and
.a half-cup of sugar. Dissolve
a quarter of a cake of compressed yeast
01
✪ Muffins
Page 25 · 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
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"The tea consumed was the very best, the coffee
the very blackest, the cream the very thickest;
there was dry toast and buttered toast, muffins and
cnunpets; hot bread and cold bread, white bread
and brown bread, home-made bread and bakers'
bread, wheaten bread and oaten bread, and if there
be other breads than these they were there." —
Anthony Trollope ("The Warden").
ROWN bread delicately toasted
with a cream sauce poured over
it is delicious. The sauce is made
as follows : Into a tablespoonf ul of but-
88
B
tef stir a tablespoonful of flour, add to
a pint of boiling cream well seasoned
with salt. Just before removing from
the fire beat an tgg through the sauce
and strain through a fine strainer. This
last operation is one which the ordinary
cook regards as entirely superfluous, but
in it lies much of the secret of delicacy
in cream sauces.
MAY 20TH
"There was pastry upon a dish; he selected
an apricot-puff and a damson tart" — Chablotte
BuoNTfi ("Shirley").
THE ordinary puff-paste patty
shells of the confectioner may be
bought and made to appear quite
an individual dessert by putting in each
two or three pieces of canned apricot,
sprinkling them rather thickly with gran-
ulated sugar and setting them in the oven
long enough for the sugar to melt. If the
oven is pretty hot it will be well to cover
with brown paper. After a few moments
take from the oven and strew the top
with blanched and chopped almonds— or
other nuts. Of course the always adr
mired whipped cream may be added for
an extra touch.
So
MAY 2IST
"But you'd like a drink o' whey first, p'r'aps, I
know you're fond o' whey as most folks is when
they hanna got to crush it out."— George Eliot
("Adam Be<te").
C
" ^^^^URDS and whey" have a pas-
toral sound, but not always an
agreeable taste to the unini-
tiated citizen. The following recipe for
white wine whey suggests, however, a
warm and welcome drink for a chill au-
tumn day. Put half a pint of fresh milk
on the fire; as soon as it boils pour in
raisin wine until it is completely turned
and looks clear. Boil up again, then set
aside until the curd subsides and do not
stir it. Pour the whey off, add half a
pint of boiling water and a tablespoonful
of sugar.
MAY 22D
"It is not the trout one thinks of when one dines
with Mrs. Dale."— Btjlwer ("My Novel").
CLEAN, wash and dry fresh trout ;
roll in flour, salted and peppered,
and fry in deep fat to a delicate
golden brown. Serve upon a napkin
placed on a hot dish. No sauce can im-
prove the flavor.
90
MAY 23D
**Wery good thing is weal pie, when you know
the lady as made it, and is quite sure it an't kittens."
— Charles Dickens ("Pickwick Papers").
A VEAL pie with baked dumplings
is an agreeable change, if, as Mr.
Weller suggests, you know the
lady who makes it. Cut up two pounds
of veal in small pieces and stew gently
for an hour in a gravy made of a table-
spoonful of butter and a tablespoonful of
flour, rubbed together, and a quart of
water added. At the end of the hour,
pour the meat and gravy (which should
have been seasoned with salt and pep-
per) into a shallow baking-dish. Make
a biscuit dough and pull off pieces of it
with a fork; place these on the dish of
meat and bake in a hot oven until brown.
Serve immediately.
MAY 24TH
it'
'First we talked about the weather, next about
muffins and crumpets. Crumpets, he said he Uked
best"— Thackeray ("The Yellowplush Papers").
M:
IX two pints and a half of sifted
flour, a teaspoonful of salt and
.a half-cup of sugar. Dissolve
a quarter of a cake of compressed yeast
01