Books and My Food: With Literary Quotations and Original Recipes for Every ..

TO make ''egg wine," as it is called in the annals of old English cookery, beat an egg, mix with it a tablespoonful of cold water. Set on the fire a glass of muskadel, half a glass of water, a little sugar, and a grating of nutmeg. When it boils, pour over the beaten egg slowly, stirring well; return it to the fire where it will not be too hot, stirring it one way, for not more than a minute. If it boils, or the egg is not fresh, it will curdle. NOVEMBER I2th ''Oats for their feasts the Scottish shepherds give." — Gay. TO make a fine oatmeal caudle take three quarts of boiling water, add a pint of cold water into which has been stirred until smooth six tablespoonfuls of oatmeal; cook until it thickens, then season with a little salt, a dash of pepper, and sweeten to taste. Add a half pint of ale and a small wineglass of gin. The old rule for this caudle tells us that it will be of ** incalculable service" to the sick and weak. NOVEMBER 13TH '"I myself, and not another, would eat her nice cake." — Charles Lamb (''Essays of Elia'')* A PLEASANT and deceptive reminiscence of New England loaf cake is furnished by "no egg cake," which is a useful recipe for times and seasons when eggs are scarce and high. Cream one-half a cupful of butter with one cupful of sugar; stir in a cupful of milk and one of raisins, stoned and dredged with flour; flavor with a teaspoonful of vanilla, a little nutmeg, and a pinch of cinnamon ; at the last stir lightly in two and a half cupfuls of sifted flour in which is well mixed three teaspoonfuls of baking-powder. Other flavoring may be substituted, or added, but a mixture of flavors is best. NOVEMBER 14TH "What will this sister of mine do with rice?" — Shakespeare ("Winter's Tale"). RICE served as a vegetable is improved by browning in melted butter after it has been carefully cooked without stirring in a double boiler. If the rice is the excellent South Carolina variety it will come out when perfectly tender with every grain unbroken. Stir into it as lightly as possible a tablespoonful of chives before browning. Heap on a platter and serve very hot. NOVEMBER isth "I have ordered twelve sorts of fish at the 'Peacock,' my Lord." — Charles Reade ("Peg Woffington"). IN a collection of twelve fish the oldfashioned smoked sturgeon ought to have a place. Cut it in steaks about an inch thick and broil it over charcoals. Rub butter and lemon juice over it in liberal quantities and eat with hot muffins, fried potatoes, and watercress for a Sunday morning breakfast. NOVEMBER i6th "I'm blest if he didn't bring master a plate of cabbitch!" — Thackeray ("The Yellowplush Papers")' THE delicate variety of cabbage known as Brussels sprouts is much improved by careful cooking. The sprouts should be thoroughly washed and then thrown into an abundance of boiling water and boiled for eight minutes ; then drained and thrown into cold water; drain again and cook for fifteen or twenty minutes in a large cupful of boiling veal stock. Before serving add salt and pepper and two tablespoonfuls of cream, and pour the stock into the dish with the sprouts. NOVEMBER 17TH "There was a hot shoulder of mutton and onion sauce." — Thackeray. TO prepare onion sauce peel the onions and boil until tender; drain, chop fine and add them to a rich white sauce, boil up once and serve with the meat. A turnip boiled with the onions, but not served, improves the flavor. NOVEMBER i8th "If my Master has given me ten talents, my duty is to trade with them and make them ten talents more. Not in the dust of household drawers shall the coin be interred — least of all will I hide it in a tureen of cold potatoes to be ranged with bread, butter, pastry and ham on the shelves of the larder." — Charlotte Brontë ("Shirley").