Name: Books and My Food: With Literary Quotations and Original Recipes for Every ..
Author: Elisabeth Luther Cary

A USE for cold potatoes, of which no one need speak slightingly, is to make them into a salad, alone or in combination. Slice rather thin six or eight good-sized potatoes; add a tea- spoonful of chopped parsley, a table- spoonful of capers or chopped cucumber pickle, and marinade with three table- spoonfuls of vinegar and six of oil, a teaspoonful of salt, one-quarter of tea- spoonful of pepper, and one teaspoonful of onion juice✪ Potato Salad. Set in a cold place for an hour or more. A little celery, cut in small bits, may be added and the onion omitted. Serve on lettuce leaves. NOVEMBER igxH ''For the more genteel, Snipe, woodcx)ck, partridge, pheasant, quail we'll serve."— W. Cartwmght ("The Ordinary"). RUB the snipe inside and out with a wet cloth instead of washing. After scalding a minute in hot water, skin the lower legs, cut off the feet, skin the head, and remove the eyes. Wrap each one in a thin slice of bacon or salt pork and bake in a hot oven ; baste well with butter. Chop livers and hearts very fine, season with salt, pepper, onion juice, and butter; heat very hot, spread on small slices of toast, and place for a moment in the oven. Remove from the oven, pour over the toast the juice from the baking-pan, put the birds on the toast and serve hot. NOVEMBER 20TH "Right glad he was to find a caldron full of gela- tinized beef soup." — Charles Reade ("It Is I^ver Too Late to Mend"). FOR beef soup the "top of the sir- loin" is excellent; it is better than the round, as it has richer flavor. Whatever beef is selected, remove all the fat and cut it in small pieces. Barely cover it with water, let it boil up rapidly, 203 and then add cold water in the propor- tion of one quart of water to each pound of meat. Flavor it with a mince of car- rots, turnips, and other roots and herbs. When it has cooked one hour, add a scant cupful of well-washed rice. A cupful of stewed tomatoes, a few mushrooms, or almost any other vegetable✪ Beef Soup may be added to beef broth to its improvement. If this broth has been properly cooked, which means being allowed to simmer for three hours, the meat will literally melt in the mouth, the fibre being thoroughly weak- ened and the nutriment well distributed. NOVEMBER 2ist "It was a glorious supper. There were kippered salmon, and Finnan haddock, and a lamb's head, and a haggis." — Charles Dickens ("Pickwick Papers"). FINNAN haddock or " haddie/' as it is commonly called, makes an excellent plain dish for Sunday night tea as a ^'relish," or for break- fast served with eggs. Wash the fish thoroughly, leave in cold water half an hour, then bring to the boil in order to soften them slightly. Wipe dry, rub over with butter✪ Finnan Haddock and lemon-juice, and broil fifteen minutes. Serve on a hot covered dish. 204 NOVEMBER 22d "There were five mince-pies. Mr. PendennisI You saw yourself there were five went away from table yesterday." — ^Thackeray ("The Newcomes").

AI-modernized reading of the original text

A USE for cold potatoes, of which no one need speak slightingly, is to make them into a salad, alone or in combination. Slice rather thin six or eight good-sized potatoes; add a teaspoonful of chopped parsley, a tablespoonful of capers or chopped cucumber pickle, and marinade with three tablespoonfuls of vinegar and six of oil, a teaspoonful of salt, one-quarter of teaspoonful of pepper, and one teaspoonful of onion juice. Set in a cold place for an hour or more. A little celery, cut in small bits, may be added and the onion omitted. Serve on lettuce leaves. NOVEMBER igxH ''For the more genteel, Snipe, woodcx)ck, partridge, pheasant, quail we'll serve."— W. Cartwmght ("The Ordinary"). RUB the snipe inside and out with a wet cloth instead of washing. After scalding a minute in hot water, skin the lower legs, cut off the feet, skin the head, and remove the eyes. Wrap each one in a thin slice of bacon or salt pork and bake in a hot oven ; baste well with butter. Chop livers and hearts very fine, season with salt, pepper, onion juice, and butter; heat very hot, spread on small slices of toast, and place for a moment in the oven. Remove from the oven, pour over the toast the juice from the baking-pan, put the birds on the toast and serve hot. NOVEMBER 20TH "Right glad he was to find a caldron full of gelatinized beef soup." — Charles Reade ("It Is I^ver Too Late to Mend"). FOR beef soup the "top of the sirloin" is excellent; it is better than the round, as it has richer flavor. Whatever beef is selected, remove all the fat and cut it in small pieces. Barely cover it with water, let it boil up rapidly, and then add cold water in the proportion of one quart of water to each pound of meat. Flavor it with a mince of carrots, turnips, and other roots and herbs. When it has cooked one hour, add a scant cupful of well-washed rice. A cupful of stewed tomatoes, a few mushrooms, or almost any other vegetable may be added to beef broth to its improvement. If this broth has been properly cooked, which means being allowed to simmer for three hours, the meat will literally melt in the mouth, the fibre being thoroughly weakened and the nutriment well distributed. NOVEMBER 2ist "It was a glorious supper. There were kippered salmon, and Finnan haddock, and a lamb's head, and a haggis." — Charles Dickens ("Pickwick Papers"). FINNAN haddock or " haddie/' as it is commonly called, makes an excellent plain dish for Sunday night tea as a ^'relish," or for breakfast served with eggs. Wash the fish thoroughly, leave in cold water half an hour, then bring to the boil in order to soften them slightly. Wipe dry, rub over with butter and lemon-juice, and broil fifteen minutes. Serve on a hot covered dish. NOVEMBER 22d "There were five mince-pies. Mr. PendennisI You saw yourself there were five went away from table yesterday." — ^Thackeray ("The Newcomes").

Records on this page

Snipe with ToastPotato SaladBeef SoupFinnan Haddock