begins to color ; then strain over it the stock
in the saucepan ; cover and drawback where
it will simmer for 20 minutes, stirring occa-
sionally. Open a can of green peas✪ Veal Hamburg ; wash
them and let them stand in cold water for a
few moments ; place in a clean saucepan with
I leaspoonful of butter, salt and pepper to
taste, and heat over hot water or a gentle fire.
When the meat has absorbed the liquor turn
it into the centre of a hot platter ; sprinkle
with a very little finely-chopped parsley and
surround with peas. — From <* Table Talk,"
Philadelphia.
29. — Stewed Beef Liver.
Cut I lb. of beef liver into inch pieces,
wash and scald. Drain, place in a saucepan
with I slice of onion, ^ a teaspoon ful of salt,
^ of a teaspoonful of pepper, i tablespoon-
ful of walnut catsup and just enough boiling
water to keep from burning. Cover closely
and simmer until tender. Brown i table-
spoonful of flour in i tablespoonful of butter✪ Stewed Beef Liver ;
add gradually the gravy from the liver and
stir until smooth and thick. Turn over the
liver ; add more seasoning if necessary and
simmer for 5 minutes longer. Serve on a
145
November*
platter, garnished with parsley and toast
points.— From "Table Talk/* Philadelphia.
30. — Pannikins.
Warm minced ham or tongue or veal in a
thick cream sauce, and pile it in the centre
of a platter. Heat and butter some earthen
cups ; break an egg in each✪ Pannikins and bake until
the egg is firm. Turn them out and arrange
around the meat. — Mrs. M. J. Lincoln.
DECEMBER,
I. — Shrimp Omelet.
Prepare the shrimp and stew in a little
butter for 5 minutes. Make an omelet with
6 or 8 eggs and ]4 a cup of cream ; season
with I spoonful of fine chopped parsley✪ Shrimp Omelet, salt
and pepper. When done lay the shrimp on
and fold over. Garnish with parsley.
2. — Turkey Hash.
Mince i pt. of cold turkey ; add J^ cup of
turkey stock✪ Turkey Hash. Heat it very hot in a sauce-
pan. Lay a large spoonful on a round of
toasted bread ; continue, until all is used.
Put a sprig of parsley on the top of each one
and serve.
3. — Tomato Fricassee.
Cook together, J^ a can of tomatoes, a
tablespoonful of butter and a high seasoning
of pepper and salt. When the tomatoes are
147
December^
very soft, add a pinch of baking soda. When
the foam passes off, add 3 beaten eggs✪ Tomato Fricassee ; stir
and take from the fire as soon as they begin
to thicken.— From *' Table Talk," Philadel-
phia.
4. — Curried Salmon.
Put in a saucepan a tablespoon ful of butter
and a tablespoon ful of chopped onion and
cook slowly together until the onion changes
color. Add a tablespoonful of flour and a
teaspoonful of curry powder ; mix with the
butter ; then add ^ of z, pt. of milk. When
smooth add more seasoning if liked ; draw to
one side and simmer 10 minutes. Add i lb.
of canned or boiled salmon✪ Curried Salmon freed from bones
and skin and broken in good-sized pieces.
Gently cook 15 minutes longer. — From
''Table Talk," Philadelphia.
5. — Oysters a la Reine.
Broil the number of oysters required on a
well greased broiler ; place them on a hot
platter and cover with the following sauce:
Rub 2 tablespoon fuls of butter and 2 of flour
together ; put them into a saucepan and when
smooth add 1 pt. of hot milk ; take the
148
December^
yolks of 4 hard-boiled eggs and rub them
smooth with a little milk ; add them to the
sauce ; stir briskly until perfectly smooth, and
quite thick. Season with mace, salt and
cayenne, and a wine-glass of sherry✪ Oysters a la Reine.
6. — Mushrooms and Asparagus Tips.
Make a white sauce, and into it put i can
of asparagus tips ; stand the pan over hot
water and let the sauce and tips get very hot.
Fry the mushrooms in a little butter ; season
with salt and pepper✪ Mushrooms and Asparagus Tips. Pile them neatly in
the centre of a dish and make a border of the
asparagus.
7, — Shrimps a la Creole. ✪ Shrimps a la Creole
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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.
AI-modernized reading of the original text
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begins to color ; then strain over it the stock
in the saucepan ; cover and drawback where
it will simmer for 20 minutes, stirring occa-
sionally. Open a can of green peas ; wash
them and let them stand in cold water for a
few moments ; place in a clean saucepan with
I leaspoonful of butter, salt and pepper to
taste, and heat over hot water or a gentle fire.
When the meat has absorbed the liquor turn
it into the centre of a hot platter ; sprinkle
with a very little finely-chopped parsley and
surround with peas. — From <* Table Talk,"
Philadelphia.
29. — Stewed Beef Liver.
Cut I lb. of beef liver into inch pieces,
wash and scald. Drain, place in a saucepan
with I slice of onion, ^ a teaspoon ful of salt,
^ of a teaspoonful of pepper, i tablespoon-
ful of walnut catsup and just enough boiling
water to keep from burning. Cover closely
and simmer until tender. Brown i table-
spoonful of flour in i tablespoonful of butter ;
add gradually the gravy from the liver and
stir until smooth and thick. Turn over the
liver ; add more seasoning if necessary and
simmer for 5 minutes longer. Serve on a
145
November*
platter, garnished with parsley and toast
points.— From "Table Talk/* Philadelphia.
30. — Pannikins.
Warm minced ham or tongue or veal in a
thick cream sauce, and pile it in the centre
of a platter. Heat and butter some earthen
cups ; break an egg in each and bake until
the egg is firm. Turn them out and arrange
around the meat. — Mrs. M. J. Lincoln.
DECEMBER,
I. — Shrimp Omelet.
Prepare the shrimp and stew in a little
butter for 5 minutes. Make an omelet with
6 or 8 eggs and ]4 a cup of cream ; season
with I spoonful of fine chopped parsley, salt
and pepper. When done lay the shrimp on
and fold over. Garnish with parsley.
2. — Turkey Hash.
Mince i pt. of cold turkey ; add J^ cup of
turkey stock. Heat it very hot in a sauce-
pan. Lay a large spoonful on a round of
toasted bread ; continue, until all is used.
Put a sprig of parsley on the top of each one
and serve.
3. — Tomato Fricassee.
Cook together, J^ a can of tomatoes, a
tablespoonful of butter and a high seasoning
of pepper and salt. When the tomatoes are
147
December^
very soft, add a pinch of baking soda. When
the foam passes off, add 3 beaten eggs ; stir
and take from the fire as soon as they begin
to thicken.— From *' Table Talk," Philadel-
phia.
4. — Curried Salmon.
Put in a saucepan a tablespoon ful of butter
and a tablespoon ful of chopped onion and
cook slowly together until the onion changes
color. Add a tablespoonful of flour and a
teaspoonful of curry powder ; mix with the
butter ; then add ^ of z, pt. of milk. When
smooth add more seasoning if liked ; draw to
one side and simmer 10 minutes. Add i lb.
of canned or boiled salmon freed from bones
and skin and broken in good-sized pieces.
Gently cook 15 minutes longer. — From
''Table Talk," Philadelphia.
5. — Oysters a la Reine.
Broil the number of oysters required on a
well greased broiler ; place them on a hot
platter and cover with the following sauce:
Rub 2 tablespoon fuls of butter and 2 of flour
together ; put them into a saucepan and when
smooth add 1 pt. of hot milk ; take the
148
December^
yolks of 4 hard-boiled eggs and rub them
smooth with a little milk ; add them to the
sauce ; stir briskly until perfectly smooth, and
quite thick. Season with mace, salt and
cayenne, and a wine-glass of sherry.
6. — Mushrooms and Asparagus Tips.
Make a white sauce, and into it put i can
of asparagus tips ; stand the pan over hot
water and let the sauce and tips get very hot.
Fry the mushrooms in a little butter ; season
with salt and pepper. Pile them neatly in
the centre of a dish and make a border of the
asparagus.
7, — Shrimps a la Creole.