spoonfuls of butter into a saucepan ; add i
chopped onion ✪ Veal Olives; let fry until brown. Stir in
I oz. of flour and i pt. of canned tomatoes ;
let boil for 5 minutes and strain through a
fine sieve.
31. — Goose and Apple Sauce.
Take slices of cold roast goose. Put them
into a saucepan with 2 tablespoonfuls of but-
ter, and let them get very hot ; pile neatly on
a hot platter. Serve with a border of hot
apple sauce on slices of fried bread.
133
NOVEMBER,
I. — Mock Sausage.
Chop I lb. of cold beef fine; add 3
tablespoon fu Is of mashed potatoes, i tgg^ i
tablespoonful of flour and a small slice of
moistened bread ; stir all together ; add salt,
pepper and a little sage. Make in small
cakes and fry first on one side and then on
the other.
2. — Rice and M'utton Scallop.
Cut cold mutton into dice (about i pt.).
Add I pt. of cold boiled rice. Into a sauce-
pan put 2 tablespoonfuls of butter✪ Goose and Apple Sauce ; when it
is melted put in the meat and rice ; season
with salt and pepper ; when it is hot stir in
2 slightly beaten eggs ; stir until the whole is
very hot and serve.
3.— Salt Codfish Omelet.
Soak I cup of codfish flakes for half an
hour; drain very dry. Beat 8 eggs✪ Salt Codfish Omelet very
134
November.
light ; add the codfish and turn into a but-
tered omelet pan ; when cooked turn over on
a platter and garnish with parsley.
4. — Baked Hominy and Ham Chips.
Into a saucepan put i pt. of cold boiled
hominy ; break it up with a fork ; add 2
well-beaten eggs, a pinch of salt, a teaspoon fu I
of sugar; beat well until smooth ; if not
moist enough, add a little milk. Butter small
timbale moulds ; fill with the hominy and
bake in the oven for 15 or 20 minutes. Slice
ham in thin square pieces✪ Baked Hominy and Ham Chips ; broil on an oyster
broiler to keep it from curling. Place these
on a hot platter and turn out a hominy
timbale on each slice.
5. — Sweetbreads and Macaroni Sauce.
Parboil 2 beef sweetbreads for 10 or 15
minutes ; cut into small pieces. Boil 1 2
sticks of macaroni ; when tender, with a sharp
knife cut the macaroni in tiny pieces, making
little rings. Into a saucepan put 2 table-
spoonfuls each of butter and flour ; stir until
smooth ; add i cup of cream or milk ; when
very smooth, add the macaroni and the sweet-
135
November^
bread. Season with salt and white pepper.
Let boil up and serve.
6. — Fried Perch.
Clean and wipe the fish ; roll in butter and
cracker crumbs✪ Fried Perch, and fry in salt pork fat.
7. — Broiled Quail on Toast.
Split the birds down the back ; season with
salt and pepper ; baste with oil and broil over
a clear fire. Arrange slices of buttered toast✪ Broiled Quail on Toast
on a platter ; lay a bird on each slice. Gar-
nish with watercress.
8. — Mutton Chops a la Cleveland.
Fry 8 mutton chops in 3 tablespoon fuls of
sweet oil and 3 of butter. Put them on a hot
platter while you make the sauce. Chop i
onion and i pint of mushrooms very fine ;
put them into a saucepan with a little butter
and fry until brown ; add J4 pt. of strained
tomatoes and boil five minutes ; add a pinch
of cayenne, salt and chopped parsley✪ Mutton Chops a la Cleveland. Lay
the chops around in a circle ; pour the sauce
in the centre, and garnish with points of
toast.
136
November^
9. — Turkey and Cranberry Jelly.
Lay slices of cold turkey in a saucepan
with I cup of gravy if you have it, or soup
stock. Let get hot and pile neatly in the
centre of a hot platter. Thicken the gravy
with a little flour, and pour a little of it over
the turkey. The day before you wish to use
this make a cranberry jelly with i pt. of
cranberries nearly covered with water✪ Turkey and Cranberry Jelly ; boil
half an hour and strain through a sieve ; to a
cupful of juice put a cup of sugar; let boil,
and when jellied turn into small heart-shaped
moulds. When ready to use make a border
of these around the turkey.
10. — Fillet of Sole with Normandy
Sauce. ✪ Fillet of Sole with Normandy Sauce
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Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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spoonfuls of butter into a saucepan ; add i
chopped onion ; let fry until brown. Stir in
I oz. of flour and i pt. of canned tomatoes ;
let boil for 5 minutes and strain through a
fine sieve.
31. — Goose and Apple Sauce.
Take slices of cold roast goose. Put them
into a saucepan with 2 tablespoonfuls of but-
ter, and let them get very hot ; pile neatly on
a hot platter. Serve with a border of hot
apple sauce on slices of fried bread.
133
NOVEMBER,
I. — Mock Sausage.
Chop I lb. of cold beef fine; add 3
tablespoon fu Is of mashed potatoes, i tgg^ i
tablespoonful of flour and a small slice of
moistened bread ; stir all together ; add salt,
pepper and a little sage. Make in small
cakes and fry first on one side and then on
the other.
2. — Rice and M'utton Scallop.
Cut cold mutton into dice (about i pt.).
Add I pt. of cold boiled rice. Into a sauce-
pan put 2 tablespoonfuls of butter ; when it
is melted put in the meat and rice ; season
with salt and pepper ; when it is hot stir in
2 slightly beaten eggs ; stir until the whole is
very hot and serve.
3.— Salt Codfish Omelet.
Soak I cup of codfish flakes for half an
hour; drain very dry. Beat 8 eggs very
134
November.
light ; add the codfish and turn into a but-
tered omelet pan ; when cooked turn over on
a platter and garnish with parsley.
4. — Baked Hominy and Ham Chips.
Into a saucepan put i pt. of cold boiled
hominy ; break it up with a fork ; add 2
well-beaten eggs, a pinch of salt, a teaspoon fu I
of sugar; beat well until smooth ; if not
moist enough, add a little milk. Butter small
timbale moulds ; fill with the hominy and
bake in the oven for 15 or 20 minutes. Slice
ham in thin square pieces ; broil on an oyster
broiler to keep it from curling. Place these
on a hot platter and turn out a hominy
timbale on each slice.
5. — Sweetbreads and Macaroni Sauce.
Parboil 2 beef sweetbreads for 10 or 15
minutes ; cut into small pieces. Boil 1 2
sticks of macaroni ; when tender, with a sharp
knife cut the macaroni in tiny pieces, making
little rings. Into a saucepan put 2 table-
spoonfuls each of butter and flour ; stir until
smooth ; add i cup of cream or milk ; when
very smooth, add the macaroni and the sweet-
135
November^
bread. Season with salt and white pepper.
Let boil up and serve.
6. — Fried Perch.
Clean and wipe the fish ; roll in butter and
cracker crumbs, and fry in salt pork fat.
7. — Broiled Quail on Toast.
Split the birds down the back ; season with
salt and pepper ; baste with oil and broil over
a clear fire. Arrange slices of buttered toast
on a platter ; lay a bird on each slice. Gar-
nish with watercress.
8. — Mutton Chops a la Cleveland.
Fry 8 mutton chops in 3 tablespoon fuls of
sweet oil and 3 of butter. Put them on a hot
platter while you make the sauce. Chop i
onion and i pint of mushrooms very fine ;
put them into a saucepan with a little butter
and fry until brown ; add J4 pt. of strained
tomatoes and boil five minutes ; add a pinch
of cayenne, salt and chopped parsley. Lay
the chops around in a circle ; pour the sauce
in the centre, and garnish with points of
toast.
136
November^
9. — Turkey and Cranberry Jelly.
Lay slices of cold turkey in a saucepan
with I cup of gravy if you have it, or soup
stock. Let get hot and pile neatly in the
centre of a hot platter. Thicken the gravy
with a little flour, and pour a little of it over
the turkey. The day before you wish to use
this make a cranberry jelly with i pt. of
cranberries nearly covered with water ; boil
half an hour and strain through a sieve ; to a
cupful of juice put a cup of sugar; let boil,
and when jellied turn into small heart-shaped
moulds. When ready to use make a border
of these around the turkey.
10. — Fillet of Sole with Normandy
Sauce.