To make mm ooidette. break six
eggs into a bovrL add three taUe-
^Mxxifnls of milk and a little salt ;
beat until Ugbt. Tmn imo a hot frying
pan in which a piece of batter has been
mehed, and shake the pan nntfl the eggs
b^:in to set. Fold over while the inside
is still very creamy and serve. At die
table poor over the omelette Aree or foor
tablespoonfnls of rum, sprinkle weD with
sugar✪ Omelette Soufflé, and light the Uqnor that rcms
down into the plate, basting the (xndette
with it until lUit fiame is extinguished.
JULY 27TH
''Aslang on her knees
Knelt \fj the brightening fire and dropped
The m^ Into the pot."
— WnxiAM Mossis (''The Earthly Paradise")-
ASLAUG could not have pro-
vided a better dish than the
simple com meal mush made by
" wetting up " com meal in cold water
until there are no lumps, then stirring
it gradually into salted boiling water
130
until — ^an old recipe dictates — ^it is so
thick the " stick " will stand in it. The
stick is the wooden paddle which is now
sold at every house-furnishing store, and
used to be made from a broomstick han-
dle. The mush should boil slowly two
hours. When cold fry in slices half an
inch thick first dipped in egg.
JULY 28th
"Three days out of the seven, indeed, both man
and master dined on nothing else but the vegetables
in the garden, and the fishes in the neighboring rill."
— ^Bttlwer ("My Novel").
AN excellent salad dressing for
cold garden vegetables is made
thus : Stir together a tablespoon-
ful each of salt, oil, and sugar. Add a ta-
blespoonful of mustard and three raw
eggs✪ Corn Meal Mush. When well mixed add slowly a cup
of vinegar and lastly a cup of milk. Put
in a double boiler and stir until the mix-
ture is as thick as custard. Cool and place
on ice. The vinegar will not curdle the
milk if this order of mixing the ingre-
dients is followed. The dressing will
keep for two or three weeks in a refrig-
erator.
131
i B^r.
JULY 29TH
"Thanks to his clasp-knife, he was able to ap-
propriate a wing of fowl and a slice of luun; a cant-
let of cold custard-pudding he thought would har-
monize with these articles." — Charlotte Bronte
("Shirley").
A DELICIOUS custard pudding
may be made from this well tried
recipe: Beat five eggs and add
to them five tablespoonfuls of sugar and
the grated rind of an orange, a pint and
a half of rich milk and half a teaspoon-
ful of salt. Mix well and pour into small
tin moulds, buttered and sugared before
they are filled. Set the puddings in a
pan of warm water and place in a mod-
erate oven. Bake three-quarters of an
hour, or until they are firm in the centre.
Serve with a sauce made of two well
beaten eggs, half a teaspoonful of flour,
a teaspoonful of corn-starch and two of
sugar. Mix these ingredients lightly to-
gether and beat into them a cup and a
half of boiling milk. Stir over the fire
until the thickness of rich cream, then
add a gill of sherry. Stir again for a
couple of minutes and pour over the
custards.
132
JULY 30TH
"What say you to a piece of beef and mustard?
A dish that I do love." — ^Shakespeake (''Taming
of the Shrew")-
PLAIN boiled beef can occasionally
be substituted with profit for the
usual roast or steak, and it is made
very acceptable by serving with it a good
mustard sauce, made by adding to one
teacupful of boiling stock a tablespoonf ul
of butter rubbed into a teaspoonful of
flour, a tablespoonful of French mustard,
a teaspoonful of dry English mustard, a
tablespoonful of vinegar, a teaspoonful
of sugar, half a teaspoonful of salt✪ Custard Pudding, and
a dash or two of paprika.
JULY 31ST
"That good fellow washed the greens, and peeled
the turnips, and broke the plates, and upset iron
pots full of cold water on the fire and made himself
useful in all sorts of wajrs." — Chakles Dickens
("Cricket on the Hearth")-
Page 36 · 10 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.
To make mm ooidette. break six
eggs into a bovrL add three taUe-
^Mxxifnls of milk and a little salt ;
beat until Ugbt. Tmn imo a hot frying
pan in which a piece of batter has been
mehed, and shake the pan nntfl the eggs
b^:in to set. Fold over while the inside
is still very creamy and serve. At die
table poor over the omelette Aree or foor
tablespoonfnls of rum, sprinkle weD with
sugar, and light the Uqnor that rcms
down into the plate, basting the (xndette
with it until lUit fiame is extinguished.
JULY 27TH
''Aslang on her knees
Knelt \fj the brightening fire and dropped
The m^ Into the pot."
— WnxiAM Mossis (''The Earthly Paradise")-
ASLAUG could not have pro-
vided a better dish than the
simple com meal mush made by
" wetting up " com meal in cold water
until there are no lumps, then stirring
it gradually into salted boiling water
130
until — ^an old recipe dictates — ^it is so
thick the " stick " will stand in it. The
stick is the wooden paddle which is now
sold at every house-furnishing store, and
used to be made from a broomstick han-
dle. The mush should boil slowly two
hours. When cold fry in slices half an
inch thick first dipped in egg.
JULY 28th
"Three days out of the seven, indeed, both man
and master dined on nothing else but the vegetables
in the garden, and the fishes in the neighboring rill."
— ^Bttlwer ("My Novel").
AN excellent salad dressing for
cold garden vegetables is made
thus : Stir together a tablespoon-
ful each of salt, oil, and sugar. Add a ta-
blespoonful of mustard and three raw
eggs. When well mixed add slowly a cup
of vinegar and lastly a cup of milk. Put
in a double boiler and stir until the mix-
ture is as thick as custard. Cool and place
on ice. The vinegar will not curdle the
milk if this order of mixing the ingre-
dients is followed. The dressing will
keep for two or three weeks in a refrig-
erator.
131
i B^r.
JULY 29TH
"Thanks to his clasp-knife, he was able to ap-
propriate a wing of fowl and a slice of luun; a cant-
let of cold custard-pudding he thought would har-
monize with these articles." — Charlotte Bronte
("Shirley").
A DELICIOUS custard pudding
may be made from this well tried
recipe: Beat five eggs and add
to them five tablespoonfuls of sugar and
the grated rind of an orange, a pint and
a half of rich milk and half a teaspoon-
ful of salt. Mix well and pour into small
tin moulds, buttered and sugared before
they are filled. Set the puddings in a
pan of warm water and place in a mod-
erate oven. Bake three-quarters of an
hour, or until they are firm in the centre.
Serve with a sauce made of two well
beaten eggs, half a teaspoonful of flour,
a teaspoonful of corn-starch and two of
sugar. Mix these ingredients lightly to-
gether and beat into them a cup and a
half of boiling milk. Stir over the fire
until the thickness of rich cream, then
add a gill of sherry. Stir again for a
couple of minutes and pour over the
custards.
132
JULY 30TH
"What say you to a piece of beef and mustard?
A dish that I do love." — ^Shakespeake (''Taming
of the Shrew")-
PLAIN boiled beef can occasionally
be substituted with profit for the
usual roast or steak, and it is made
very acceptable by serving with it a good
mustard sauce, made by adding to one
teacupful of boiling stock a tablespoonf ul
of butter rubbed into a teaspoonful of
flour, a tablespoonful of French mustard,
a teaspoonful of dry English mustard, a
tablespoonful of vinegar, a teaspoonful
of sugar, half a teaspoonful of salt, and
a dash or two of paprika.
JULY 31ST
"That good fellow washed the greens, and peeled
the turnips, and broke the plates, and upset iron
pots full of cold water on the fire and made himself
useful in all sorts of wajrs." — Chakles Dickens
("Cricket on the Hearth")-