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

MANY people accustomed to the ordinary oyster of commerce se- cretly agree with Thackeray, hence the popularity of the oyster cock- tail. The "sauces, peppers, and so forth," are frequently overdone, how- ever, a simple mixture bringing out the flavor of the oyster instead of destroy- ing it. The following is acceptable to a moderately initiated palate: To six oysters add the juice of half a lemon, two drops of tabasco-sauce, two teaspoonfuls of home-made catsup, 17 and the oyster- juice✪ Oyster Cocktail. Place the mixture where it will be thoroughly chilled, but do not put ice into it. Some people like a teaspoonful of horse-radish added, but this coarsens the flavor. JANUARY 2STH "Wo'ld ye have fresh cheese and awun?"— Hersick ("Poems")' AN old-fashioned method of serv- ing pot-cheese still obtains in one family where ancient traditi(xis are still held in special honor. Mix a pot-cheese with rich cream enough to make it soft, add to it a table- spoonful of chopped Spanish onion. Season with a liberal sprinkling of red pepper and eat sans peur et sans re- proche. JANUARY 26rH "There were great round, pot-bellied baskets of chestnuts, shaped like the waistcoats of jolly old gentlemen."— -Charles Dickens ("Christmas Carol"). TO make the peculiarly luscious dessert known as nesselrode pudding you must boil three cup- fuls of these jolly old gentlemen; i8 when tender remove their shells and brown skins and mash them into a pulp. Cut a pound of French candied fruit into small pieces and pour over them a glassful of sherry. Mix a cupful of water with two cupfuls of sugar and boil fifteen minutes. Into this syrup stir the beaten yolks of four eggs. Return it to the fire and let it reach the boiling point, then remove and beat it until it is cold. Add a pint of whipped cream, the nuts, fruit and wine and a teaspoon- ful of vanilla✪ Nesselrode Pudding. Freeze in an ice-cream freezer, then pack and leave for two or three hours. JANUARY 27TH ''Bearing, in one hand, a most enonnous sand- wich, while in the other he supported a goodly sized case bottle, to both of which he applied him- self with intense relish." — Charles Dickens "Pickwick Papers"). A "CLUB SANDWICH" has a roystering sound to the feminine ear, but in reality its composition is of the daintiest: Two thin slices of delicately browned toast; between them a thin slice of carefully broiled ham, the fat crisp and brown ; a thicker slice from the breast of chicken, and a lettuce-leaf touched with mayonnaise✪ Club Sandwich. 19 JANUARY 28th " Among the viands were expected to be found a small assortment of cheese-cakes and tarts." — Chaslotte Bronte ("Shirley"). FOR cheese-cakes make a pie-crust of half a cup of butter, two cups of flour and a tablespoonful of ice- water. Roll out very thin, rolling into the dough half a cup of grated cheese✪ Cheese-Cakes, preferably old English; cut into fancy shapes, sprinkle with grated cheese and bake in a quick oven till a delicate brown. JANUARY 29TH " 'IHppocrates and Galen,' he cried, "tis a soupe au vin, — ^the restorative of restoratives.' " — Chables Reade ("The Cloister and the Hearth"). FOR a soupe au vin it is only necessary to take a good con- somme and when ready to heat for use put in it a dozen whole cloves, as many whole allspice and a few pieces of cinnamon tied in a thin muslin bag. When ready to pour into the tureen re- move the spice-bag and add a cupful of port or Madeira wine✪ Soupe au Vin. If neither of these wines is at hand, sherry will an- swer, though not quite as good for the purpose. JO JANUARY 3orH "Feed him with apricots and dewberries, with purple grapes, green ngs."^-SHAKESP£AS£ ("Mid- summer Nighf s Dream").

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MANY people accustomed to the ordinary oyster of commerce se- cretly agree with Thackeray, hence the popularity of the oyster cock- tail. The "sauces, peppers, and so forth," are frequently overdone, how- ever, a simple mixture bringing out the flavor of the oyster instead of destroy- ing it. The following is acceptable to a moderately initiated palate: To six oysters add the juice of half a lemon, two drops of tabasco-sauce, two teaspoonfuls of home-made catsup, 17 and the oyster- juice. Place the mixture where it will be thoroughly chilled, but do not put ice into it. Some people like a teaspoonful of horse-radish added, but this coarsens the flavor. JANUARY 2STH "Wo'ld ye have fresh cheese and awun?"— Hersick ("Poems")' AN old-fashioned method of serv- ing pot-cheese still obtains in one family where ancient traditi(xis are still held in special honor. Mix a pot-cheese with rich cream enough to make it soft, add to it a table- spoonful of chopped Spanish onion. Season with a liberal sprinkling of red pepper and eat sans peur et sans re- proche. JANUARY 26rH "There were great round, pot-bellied baskets of chestnuts, shaped like the waistcoats of jolly old gentlemen."— -Charles Dickens ("Christmas Carol"). TO make the peculiarly luscious dessert known as nesselrode pudding you must boil three cup- fuls of these jolly old gentlemen; i8 when tender remove their shells and brown skins and mash them into a pulp. Cut a pound of French candied fruit into small pieces and pour over them a glassful of sherry. Mix a cupful of water with two cupfuls of sugar and boil fifteen minutes. Into this syrup stir the beaten yolks of four eggs. Return it to the fire and let it reach the boiling point, then remove and beat it until it is cold. Add a pint of whipped cream, the nuts, fruit and wine and a teaspoon- ful of vanilla. Freeze in an ice-cream freezer, then pack and leave for two or three hours. JANUARY 27TH ''Bearing, in one hand, a most enonnous sand- wich, while in the other he supported a goodly sized case bottle, to both of which he applied him- self with intense relish." — Charles Dickens "Pickwick Papers"). A "CLUB SANDWICH" has a roystering sound to the feminine ear, but in reality its composition is of the daintiest: Two thin slices of delicately browned toast; between them a thin slice of carefully broiled ham, the fat crisp and brown ; a thicker slice from the breast of chicken, and a lettuce-leaf touched with mayonnaise. 19 JANUARY 28th " Among the viands were expected to be found a small assortment of cheese-cakes and tarts." — Chaslotte Bronte ("Shirley"). FOR cheese-cakes make a pie-crust of half a cup of butter, two cups of flour and a tablespoonful of ice- water. Roll out very thin, rolling into the dough half a cup of grated cheese, preferably old English; cut into fancy shapes, sprinkle with grated cheese and bake in a quick oven till a delicate brown. JANUARY 29TH " 'IHppocrates and Galen,' he cried, "tis a soupe au vin, — ^the restorative of restoratives.' " — Chables Reade ("The Cloister and the Hearth"). FOR a soupe au vin it is only necessary to take a good con- somme and when ready to heat for use put in it a dozen whole cloves, as many whole allspice and a few pieces of cinnamon tied in a thin muslin bag. When ready to pour into the tureen re- move the spice-bag and add a cupful of port or Madeira wine. If neither of these wines is at hand, sherry will an- swer, though not quite as good for the purpose. JO JANUARY 3orH "Feed him with apricots and dewberries, with purple grapes, green ngs."^-SHAKESP£AS£ ("Mid- summer Nighf s Dream").