IN roasting beef that is not to be
eaten until it is cold especial care
needs to be taken to keep the juices
in. If a rib roast is chosen, have the
ribs removed and the meat rolled and
securely tied with twine, a couple of
skewers fastening the end. Put in a
very hot oven for ten minutes to sear the
surface, or, if that is not practicable, pour
a little boiling water over it, dredge with
flour and set in an oven where it will
cook fast for fifteen minutes. Cool your
oven, or remove to one not so hot ; allow
ten minutes to a pound ; baste often, and
when done season with salt and pepper
and butter✪ Roasting Beef. Let it get entirely cold be-
fore putting on the ice.
IIS
JULY 1ST
''The dinner was as well-dressed as any I ever
saw. The venison was roasted to a turn — and
everybody said they never saw so fat a haunch.
The soup was fifty times better than what we had
at the Lucases' last week; and even Mr. Darcy
acknowledged that the partridges were uncom-
monly wefl done." — ^Jane Austen ("Pride and
Prejudice").
SORREL soup has a peculiarly ap-
petizing sound and its flavor corre-
sponds. In the country it may be
made by cooking the sorrel as you would
spinach until it is tender and adding it
to white stock slightly thickened and
seasoned with salt and very little white
pepper✪ Sorrel Soup. In large cities it is now pos-
sible to get a bottled sorrel puree pre-
pared in France which is almost as good
as the fresh sorrel to use for soups and
sauces.
JULY 2D
"That last cherry soothes a roughness of mv
palate." — Robert Bsowming ("Fust and Hu
Friends").
STONE three pounds of cherries;
put them in a preserving kettle with
two pounds of granulated sugar✪ Dried Cherries
mixed through them; simmer till they
begin to shrivel; then strain them from
the juice ; dry them in a cool oven, being
ii6
careful not to have them cook more.
Spread them out on plates to finish
drying.
JULY 3D
''Beamish sot the flowers. . . . I only stood
the cakes. Now, then, Catharine you must make
tea, please." — ^Annie Thackeray ("The Village on
the Cliff").
TO make very rich jumbles that
will keep indefinitely (unless
eaten) take a large cup of but-
ter, two heaping cups of powdered sugar,
four eggs, the juice and rind of two
lemons, half a nutmeg, a small half tea-
spoonful of soda, with just milk enough
to dissolve it, and flour to make it as soft
a dough as will roll out. Roll very thin
until the dough is nearly transparent,
sprinkle with granulated sugar, cut out
with a cookie cutter and bake in a quick
oven.
JULY 4TH
"Next came a great piece of salmon, likewise
on a silver dish." — ^Thackeray ("The History of
Samuel Titmarsh").
SEW the fish into a coarse cloth or
mosquito netting and boil twelve
minutes to the pound in salted
water, to which the juice of a couple of
"7
lemons has been added. Serve with Hol-
landaise sauce.
Rule for sauce: Beat half a cup of
butter creamy, add the yolks of f otu- raw
eggs and blend with the butter. Then
add a tablespoonful and a half of lemon-
juice, half a teaspoonful of salt, and a
pinch of cayenne pepper. Place the bowl
in a pan of boiling water, add a third of
a cupful of boiling water to the mix-
ture and cook until it thickens, beating
it continually.
JULY STH
"Found the fowl duly brown, both back and
breast." — Robert Browning ("The Ring and the
Book").
MARYLAND fried chicken has
a fame dating back long " befo'
de wah." The old mammies fry
thin slices of bacon in the pan, then turn
their young chickens, cut up as for
fricassee, salted and peppered and rolled
in flour, into the hot fat. Fry till each
piece is a beautiful brown. Take the
chicken and bacon out of the pan and put
them in the oven to keep hot. Stir into
the gravy a tablespoonful of flour, and
when it browns add a pint of rich cream.
Serve with hot soda biscuits.
ii8
JULY 6rH ✪ Rich Jumbles
Page 32 · 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
IN roasting beef that is not to be eaten until it is cold especial care needs to be taken to keep the juices in. If a rib roast is chosen, have the ribs removed and the meat rolled and securely tied with twine, a couple of skewers fastening the end. Put in a very hot oven for ten minutes to sear the surface, or, if that is not practicable, pour a little boiling water over it, dredge with flour and set in an oven where it will cook fast for fifteen minutes. Cool your oven, or remove to one not so hot ; allow ten minutes to a pound ; baste often, and when done season with salt and pepper and butter. Let it get entirely cold before putting on the ice.
IIS
JULY 1ST
''The dinner was as well-dressed as any I ever saw. The venison was roasted to a turn — and everybody said they never saw so fat a haunch. The soup was fifty times better than what we had at the Lucases' last week; and even Mr. Darcy acknowledged that the partridges were uncommonly wefl done." — ^Jane Austen ("Pride and Prejudice").
SORREL soup has a peculiarly appetizing sound and its flavor corresponds. In the country it may be made by cooking the sorrel as you would spinach until it is tender and adding it to white stock slightly thickened and seasoned with salt and very little white pepper. In large cities it is now possible to get a bottled sorrel puree prepared in France which is almost as good as the fresh sorrel to use for soups and sauces.
JULY 2D
"That last cherry soothes a roughness of mv palate." — Robert Browning ("Fust and Hu Friends").
STONE three pounds of cherries; put them in a preserving kettle with two pounds of granulated sugar mixed through them; simmer till they begin to shrivel; then strain them from the juice; dry them in a cool oven, being
careful not to have them cook more. Spread them out on plates to finish drying.
JULY 3D
''Beamish set the flowers. . . . I only stood the cakes. Now, then, Catharine you must make tea, please." — ^Annie Thackeray ("The Village on the Cliff").
TO make very rich jumbles that will keep indefinitely (unless eaten) take a large cup of butter, two heaping cups of powdered sugar, four eggs, the juice and rind of two lemons, half a nutmeg, a small half teaspoonful of soda, with just milk enough to dissolve it, and flour to make it as soft a dough as will roll out. Roll very thin until the dough is nearly transparent, sprinkle with granulated sugar, cut out with a cookie cutter and bake in a quick oven.
JULY 4TH
"Next came a great piece of salmon, likewise on a silver dish." — ^Thackeray ("The History of Samuel Titmarsh").
SEW the fish into a coarse cloth or mosquito netting and boil twelve minutes to the pound in salted water, to which the juice of a couple of
"7
lemons has been added. Serve with Hollandaise sauce.
Rule for sauce: Beat half a cup of butter creamy, add the yolks of four raw eggs and blend with the butter. Then add a tablespoonful and a half of lemonjuice, half a teaspoonful of salt, and a pinch of cayenne pepper. Place the bowl in a pan of boiling water, add a third of a cupful of boiling water to the mixture and cook until it thickens, beating it continually.
JULY STH
"Found the fowl duly brown, both back and breast." — Robert Browning ("The Ring and the Book").
MARYLAND fried chicken has a fame dating back long " befo' de wah." The old mammies fry thin slices of bacon in the pan, then turn their young chickens, cut up as for fricassee, salted and peppered and rolled in flour, into the hot fat. Fry till each piece is a beautiful brown. Take the chicken and bacon out of the pan and put them in the oven to keep hot. Stir into the gravy a tablespoonful of flour, and when it browns add a pint of rich cream. Serve with hot soda biscuits.
JULY 6rH
Records on this page
Roasting BeefSorrel SoupDried CherriesRich JumblesBroiled FishHollandaise SauceMaryland Fried Chicken