DECEMBER 31ST
" Christmas Day was at his elbow, plying him
with wassail -bo^, till he roared." — Charles
Lamb.
THE following recipe for wassail
punch is that used in one of the
oldest literary clubs of New York,
and the punch is served there on every
New Year's Eve. Put into two quarts
of boiling water a small bag of allspice
and leave it for two minutes. Take it
out and add to the water two quarts of
apple brandy and about a pound of
baked sweet apples✪ Wassail Punch cut in pieces. Serve
the pimch very hot, keeping it over a
spirit-lamp to prevent its cooling. It
may be sweetened to taste by adding
piore or less syrup made by boiling sugar
and water together, as for preserving
syrup.
231
INDEX
Almonds, salted, x6.
Andiovies toast, 66.
Apples, baked, 189.
with maraschino, 319.
Apple fritters, 166.
Apple popovcr, 55.
Api^ puffsj 186.
Apples, with walnuts and
cream, 160.
Apricots, froon, 47.
Arrow-root, 60.
Asparagus toast, 88.
Bacon and ^eens, is.
Bacoo and kver, 13.
Bacoo and mushrooms, 65.
Bacon, broiled, 55.
Barley-water, 180.
Beans, baked " Isle of Shoals,"
331.
Beans, lima or kidney, xss.
Beans, pax6c of, 195.
Beans, stringed, 98.
Beef ccmserve, 94.
Beef, "dry deviled/' 138.
Beef, roasted for sUdng cold,
"S-
Beef steak, with sharp sauce,
Ben-steak pie, 3a. .
Beef steak, rib, with sauce,
Beet-top greens, 103.
Biscuit, hard, 109.
Bladcberry sherbet, 136.
Bread, corn, 318.
home made, 197.
Bread, New England brown,
so.
Bread, pulled, x6a.
Brussds sprouts, aox.
Butter, sweet, 65.
Cabbage, creamed, x88.
Cai€ frapp6. 330.
Cake: angd, 81; cheese, 30;
cream layer, 75; crullers,
161; delicate, 113*, fruit, i;
gingerbread, 57; hermits,
137; iumbles, X17; currant
jumbles, 46; macaroons.
X89; "no egg," X9q; nut, 4;
nut wafers, 191; raisin, 1^9;
"rout," 315; seed, 70; spice,
135; tea, 8^.
Caledonian trifle, 138.
Candy: brown sugar fudge,
40; marshmallow penocne,
335; marzipan (march-
paxu)> 63 ', walnut cream,
X85; wamuts, crystallized,
ao8.
Carrots, browned in butter, 80.
Cauliflower, scalloped, 35.
Cecils, 160.
Celery, au gratin, 178.
Celery-root^ stewed, 48.
Chard, Swiss, 133.
Cheese: Camembert, 330;
Cheshire and wine, 77; cot-
tajge, 43; cream, 93; cream
with nuts, 85', Spanish, 18;
Welsh rabbit, 319 ; Welsh
rabbit, baked, 196.
Cheese-cake patties, 141.
Cheese-cakes, dd English,
146.
Cherry bounce, x^.
Cherries: branoied, xso;
pickled, 119; sugared, xx6.
Chestnuts, roasted, 318.
Chicken: deviled, 77; fricas-
see, 33; mattre d'hote!, 151;
Maryland, 118; pillau, 141;
with bread sauce, 45.
Chois, chafing-dish, 39; Eng-
lisn mutton, 83.
Chocolate, 75; blanc-
10.
Qaret-cup, 99.
Cocktail,
Codfish,
Codfish tongues, 193.
Coffee, old-fashioned, X39;
percolated, xo3.
Corn-meal mush, 130.
Com pudding-, 143.
Crabs, soft-shelled, 174.
Crumpets, 175.
Cucumber pickles, X70.
-mange.
il, egg, 154.
1, salt croquettes, 4.
233
Cuoimben, stuffed, 156.
Curds and whey, go.
Currant and raspberry tarts,
135.
Custard pudding, 49.
Custard with sauce, 133.
Damson preserves, 150.
Date pudding, saa.
Dev<Mishire cream, 9x5.
Duck, stewed, 96.
"Dulcet cream,** 46.
Dumplinra, raised, azi.
Eels, fried, xa8.
Egg cocktail, X54.
Egg-nog, a30.
Eggi: baked, 176; boiled, 54;
fried in oil, 07; rum ome-
lette, X50; sausage omelette,
13; stuffed with ham, 17a;
*'sur le plat,*' 83; with
cream, as\ with olives, xoo.
Effi wine, 198.
Fig puddmg, ax.
Fig whip, 18^.
Finnan naddie, ao4.
Fowl, wild, with sauce, 167.
Frogs' legs, fried, x68; patties,
Fnut, crystallised, 173.
Fruit-paraes, 64.
Furmety. 335.
Goose, roast, 336; stuffed with
goose, 3X1.
Gooseberry tarts, 134.
Ginger cream tarts, 53; pre-
served, x6q.
Grape juice, 164.
Grouse, roasted, 333; stewed,
i8a.
Halibut steak New Orleans
style. 38.
Ham, b^ed, 37; deviled, 85.
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Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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DECEMBER 31ST
" Christmas Day was at his elbow, plying him
with wassail -bo^, till he roared." — Charles
Lamb.
THE following recipe for wassail
punch is that used in one of the
oldest literary clubs of New York,
and the punch is served there on every
New Year's Eve. Put into two quarts
of boiling water a small bag of allspice
and leave it for two minutes. Take it
out and add to the water two quarts of
apple brandy and about a pound of
baked sweet apples cut in pieces. Serve
the pimch very hot, keeping it over a
spirit-lamp to prevent its cooling. It
may be sweetened to taste by adding
piore or less syrup made by boiling sugar
and water together, as for preserving
syrup.
231
INDEX
Almonds, salted, x6.
Andiovies toast, 66.
Apples, baked, 189.
with maraschino, 319.
Apple fritters, 166.
Apple popovcr, 55.
Api^ puffsj 186.
Apples, with walnuts and
cream, 160.
Apricots, froon, 47.
Arrow-root, 60.
Asparagus toast, 88.
Bacon and ^eens, is.
Bacoo and kver, 13.
Bacoo and mushrooms, 65.
Bacon, broiled, 55.
Barley-water, 180.
Beans, baked " Isle of Shoals,"
331.
Beans, lima or kidney, xss.
Beans, pax6c of, 195.
Beans, stringed, 98.
Beef ccmserve, 94.
Beef, "dry deviled/' 138.
Beef, roasted for sUdng cold,
"S-
Beef steak, with sharp sauce,
Ben-steak pie, 3a. .
Beef steak, rib, with sauce,
Beet-top greens, 103.
Biscuit, hard, 109.
Bladcberry sherbet, 136.
Bread, corn, 318.
home made, 197.
Bread, New England brown,
so.
Bread, pulled, x6a.
Brussds sprouts, aox.
Butter, sweet, 65.
Cabbage, creamed, x88.
Cai€ frapp6. 330.
Cake: angd, 81; cheese, 30;
cream layer, 75; crullers,
161; delicate, 113*, fruit, i;
gingerbread, 57; hermits,
137; iumbles, X17; currant
jumbles, 46; macaroons.
X89; "no egg," X9q; nut, 4;
nut wafers, 191; raisin, 1^9;
"rout," 315; seed, 70; spice,
135; tea, 8^.
Caledonian trifle, 138.
Candy: brown sugar fudge,
40; marshmallow penocne,
335; marzipan (march-
paxu)> 63 ', walnut cream,
X85; wamuts, crystallized,
ao8.
Carrots, browned in butter, 80.
Cauliflower, scalloped, 35.
Cecils, 160.
Celery, au gratin, 178.
Celery-root^ stewed, 48.
Chard, Swiss, 133.
Cheese: Camembert, 330;
Cheshire and wine, 77; cot-
tajge, 43; cream, 93; cream
with nuts, 85', Spanish, 18;
Welsh rabbit, 319 ; Welsh
rabbit, baked, 196.
Cheese-cake patties, 141.
Cheese-cakes, dd English,
146.
Cherry bounce, x^.
Cherries: branoied, xso;
pickled, 119; sugared, xx6.
Chestnuts, roasted, 318.
Chicken: deviled, 77; fricas-
see, 33; mattre d'hote!, 151;
Maryland, 118; pillau, 141;
with bread sauce, 45.
Chois, chafing-dish, 39; Eng-
lisn mutton, 83.
Chocolate, 75; blanc-
10.
Qaret-cup, 99.
Cocktail,
Codfish,
Codfish tongues, 193.
Coffee, old-fashioned, X39;
percolated, xo3.
Corn-meal mush, 130.
Com pudding-, 143.
Crabs, soft-shelled, 174.
Crumpets, 175.
Cucumber pickles, X70.
-mange.
il, egg, 154.
1, salt croquettes, 4.
233
Cuoimben, stuffed, 156.
Curds and whey, go.
Currant and raspberry tarts,
135.
Custard pudding, 49.
Custard with sauce, 133.
Damson preserves, 150.
Date pudding, saa.
Dev<Mishire cream, 9x5.
Duck, stewed, 96.
"Dulcet cream,** 46.
Dumplinra, raised, azi.
Eels, fried, xa8.
Egg cocktail, X54.
Egg-nog, a30.
Eggi: baked, 176; boiled, 54;
fried in oil, 07; rum ome-
lette, X50; sausage omelette,
13; stuffed with ham, 17a;
*'sur le plat,*' 83; with
cream, as\ with olives, xoo.
Effi wine, 198.
Fig puddmg, ax.
Fig whip, 18^.
Finnan naddie, ao4.
Fowl, wild, with sauce, 167.
Frogs' legs, fried, x68; patties,
Fnut, crystallised, 173.
Fruit-paraes, 64.
Furmety. 335.
Goose, roast, 336; stuffed with
goose, 3X1.
Gooseberry tarts, 134.
Ginger cream tarts, 53; pre-
served, x6q.
Grape juice, 164.
Grouse, roasted, 333; stewed,
i8a.
Halibut steak New Orleans
style. 38.
Ham, b^ed, 37; deviled, 85.