TO have tea that is truly "aes-
thetic" in taste and appearance,
make it precisely as drip-coffee
is made. The tea should be placed
in a fine strainer, such as comes with
the French coffee-pots, the strainers
occasionally sold with teapots having too
coarse holes for the purpose. Pour
boiling water through the tea, then pour
it back over the leaves a second time.
Tea should always be served in a china
teapot finished on the inside with a hard
186
glaze, the porous earthenwares invari-
ably becoming after a short time im-
pregnated widi the tannic-acid flavor.
OCTOBER 24TH
''Yon shapeless nothing in a dish." — Cowper
("Poems").
PLACE in a shallow dish sponge or
other plain cake, and rather close
together stick blanched almonds in
regular rows. Pour over it half a pint
of warm custard, a spoonful at a time,
and set away to cool. Eat cold, with
whipped cream, sweetened slightly and
flavored, or with cold custard. This old-
fashioned dessert is known as Hedgehog
Trifle✪ Hedgehog Trifle, and if the almonds are left stand-
ing pretty well out of the cake, its ap-
pearance justifies its name.
OCTOBER 2STH
"'Something alls my gracious master,' cried the
keeper of the seal. 'Sure, my lord, it is the lam-
preys served at dinner, or the veal.' " — ^Thackeray
("Rebecca and Rowena").
THE ancient Worcester way of
cooking lampreys was to remove
the cartilage which runs down
the back, after cleaning carefully , and
187
season with a little salt, cloves, mace,
nutmeg, pepper, and allspice; put in a
small saucepan with very strong beef
gravy, port wine, and an equal quantity
of sherry or Madeira.
OCTOBER 26th
''A hundred souls of turkeys in a pie." — ^Pope.
IF turkey is to be served in a pie, pull
the meat from the breast instead of
cutting it, and put it into a baking-
dish with a sauce made of white stock,
slightly thickened, a cup of cream, and
a piece of butter the size of an egg.
Cook slowly for two hours, keeping the
dish covered. Then add twenty-five
oyisters, cover with a pastry crust, and
cook until brown. The meat of the up-
per joints may be included if desired.
OCTOBER 27TH
"Good worts! good cabbage." — Shakespeare
("Merry Wives of Windsor").
GUT the cabbage in large pieces
and cook until tender; change the
water once. Pour off the water,
and when perfectly cold chop fine, season
z88
with paprika and salt, and put into a
saucepan with a cup of hot milk or hot
stock. Cook till most of the liquid is
cooked away; stir in a tablespoonful of
melted butter and the juice of a lemon^
and serve.
OCTOBER 28th
"Pippin of my own grafting, with a dish of cara<*
ways." — Shakespeare ("Henry IV.").
CORE and pare some pippins; put
in a shallow dish, the bottom of
which is covered with water. Fill
the cavities with sugar, mixed with
grated lemon peel and a few caraway
seed✪ Baked Pippins. Bake in a quick oven, basting
often with the syrup.
OCTOBER 29TH
"Caroline . . . hastened to hand to her
uncle's vast, revered, and, on the whole, worthy
friend, a glass of wine and a plate of macaroons."
— Chaslotte Bronte ("Shirley").
TO make macaroons, blanch, dry,
and pound to a paste half a pound
of almonds, with one teaspoonful
of rose-water. Beat together the whites
of three eggs and half a cupful of pow-
dered sugar, adding the sugar slowly.
189
Put in half a teaspoonf ul of almond es-
sence, then the pounded almonds, and
add a tablespoonful of flour✪ Macaroons, if it is too
soft to be shaped without. Roll with
wet hands to the size of a walnut, flatten,
place on buttered paper, and bake slowly.
OCTOBER 30TH
"Mfld and dulcet as the flesh of young pigs*" —
Charles Lamb (''Essays of Elia")*
Page 51 · 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
TO have tea that is truly "aesthetic" in taste and appearance, make it precisely as drip-coffee is made. The tea should be placed in a fine strainer, such as comes with the French coffee-pots, the strainers occasionally sold with teapots having too coarse holes for the purpose. Pour boiling water through the tea, then pour it back over the leaves a second time. Tea should always be served in a china teapot finished on the inside with a hard
glaze, the porous earthenwares invariably becoming after a short time impregnated with the tannic-acid flavor.
OCTOBER 24TH
''Yon shapeless nothing in a dish." — Cowper ("Poems").
PLACE in a shallow dish sponge or other plain cake, and rather close together stick blanched almonds in regular rows. Pour over it half a pint of warm custard, a spoonful at a time, and set away to cool. Eat cold, with whipped cream, sweetened slightly and flavored, or with cold custard. This oldfashioned dessert is known as Hedgehog Trifle, and if the almonds are left standing pretty well out of the cake, its appearance justifies its name.
OCTOBER 25TH
"'Something ails my gracious master,' cried the keeper of the seal. 'Sure, my lord, it is the lampreys served at dinner, or the veal.' " — ^Thackeray ("Rebecca and Rowena").
THE ancient Worcester way of cooking lampreys was to remove the cartilage which runs down the back, after cleaning carefully , and
season with a little salt, cloves, mace, nutmeg, pepper, and allspice; put in a small saucepan with very strong beef gravy, port wine, and an equal quantity of sherry or Madeira.
OCTOBER 26th
''A hundred souls of turkeys in a pie." — ^Pope.
IF turkey is to be served in a pie, pull the meat from the breast instead of cutting it, and put it into a bakingdish with a sauce made of white stock, slightly thickened, a cup of cream, and a piece of butter the size of an egg. Cook slowly for two hours, keeping the dish covered. Then add twenty-five oyisters, cover with a pastry crust, and cook until brown. The meat of the upper joints may be included if desired.
OCTOBER 27TH
"Good worts! good cabbage." — Shakespeare ("Merry Wives of Windsor").
GUT the cabbage in large pieces and cook until tender; change the water once. Pour off the water, and when perfectly cold chop fine, season
z88
with paprika and salt, and put into a saucepan with a cup of hot milk or hot stock. Cook till most of the liquid is cooked away; stir in a tablespoonful of melted butter and the juice of a lemon^ and serve.
OCTOBER 28th
"Pippin of my own grafting, with a dish of cara<* ways." — Shakespeare ("Henry IV.").
CORE and pare some pippins; put in a shallow dish, the bottom of which is covered with water. Fill the cavities with sugar, mixed with grated lemon peel and a few caraway seeds. Bake in a quick oven, basting often with the syrup.
OCTOBER 29TH
"Caroline . . . hastened to hand to her uncle's vast, revered, and, on the whole, worthy friend, a glass of wine and a plate of macaroons." — Charlotte Brontë ("Shirley").
TO make macaroons, blanch, dry, and pound to a paste half a pound of almonds, with one teaspoonful of rose-water. Beat together the whites of three eggs and half a cupful of powdered sugar, adding the sugar slowly.
Put in half a teaspoonful of almond essence, then the pounded almonds, and add a tablespoonful of flour, if it is too soft to be shaped without. Roll with wet hands to the size of a walnut, flatten, place on buttered paper, and bake slowly.
OCTOBER 30TH
"Mild and dulcet as the flesh of young pigs*" — Charles Lamb (''Essays of Elia")*
Records on this page
Lampreys in GravyHedgehog TrifleTurkey PieBaked PippinsCabbage with Milk and LemonMacaroons