Cherry water ice (No. 242, 30 cents).
Delicate cake (No. 770, i lb 10 cents).
Jelly roll (No. 7, i lb 10 cents).
Nuts, raisins, cheese, crackers, pickles,
condiments, 39 cents.
Milk, cream, coffee, tea, bread, butter,
60 cents.
Total $5 63; 39 persons; 14^ cents a
plate.
9^
COOKING J^OR PR0FI2,
763— Consomme with Italian Pastes
or aux Pates d* Italie.
It is clear consomme made as for royal
(No. 139) with some sort of Italian pastes
cooked separately, washed free from meal
and put in. These are various, such as
alphabet pastes of the same material as
macaroni stamped in letters or in fancy
figures. There is a short kind of maca-
roni for the purpose, or common maca-
roni may be cooked and afterwards cut
into quarter inches and put in the con-
somme. Fidelini, spaghetti and lasagnes
are other varities of macaroni which can
be used in the same ways.
764— Salmon, Scottish Style or a
rEcossaise.
mmutes before dinner, using roast meat
fat✪ Potatoes a la Marechale or butter and get them brown. Serve
a spoonful of sauce Robert in the dish
and a cutlet in it and a fried bread crou-
ton for garnish.
767— Sauce Robert.
Have some water boiling ready, throw
in salt enough to make it taste, and half
an hour before dinner drop in the fish and
boil gently at the back of the stove. Stir
some butter to make it soft without melt-
ing it and mix in lemon juice and parsley.
Cook potatoes with the skins on, peel
when done and cut in quarters. Take up
the salmon (there should be a fish kettle
with a drainer or false bottom to boil fish
in) serve small portions individually with
the prepared butter for sauce and the cut
potatoes on the same plate.
Named after a French restauranteur of
the last century who made it known and
valued as an accompaniment to broiled
pork.
Mince an onion extremely fine and stir
over the fire in a small saucepan with a
little oil or clear butter until it is cooked
and beginning to brown, then put in a
little made mustard, a tablespoonful of
vinegar, pepper, and half a cup of light
veal gravy or Spanish sauce. Skim off the
oil or butter as it rises. Serve without
I straming — it is a yellowish brown sauce
with miinced onion in it.
765— Braised Tongua, Flemish Style,
a la Flamande.
It is corned tongue larded through
lengthwise with strips of fat pork, sim-
mered in a covered saucepan with ve^^e-
tables and seasonings, sliced across the
larding so as to show it, laid upon a
spoonful of greens in the individual dish
to serve. Anything in the style of Flan-
ders or Holland may be expected to come
up with a garniture of greens.
763— Pork Culets, Sauce Robert.
768— Rice Plain Southern Wa>.
Cut pork chops^ or steaks very small
and thin, dredge with salt and pepper and
dip into flour ; lay them in a frying pan
ready. Cook on top of the stove a few
The object is to get the grains loose
and distinct and served dry although well
cooked. Wash a cupful of rice in three
waters ; put in on to boil in four cups of
water and shut up with a lid. Never stir
It. When done, or in half an hour, drain
off the water ; wash it in cold water, pour
into a colander to drain, put back into
the saucepan with a little salt shaken
about in it and let get hot again without
more boilmg ; serve dry.
769~Rich Baked Plum Pudding.
Had broken cake and frosting from
party supper, crushed and rolled it to
crumbs, took ✪ Rich Baked Plum Pudding
Page 233 · 2 recipe records on this page
Presented as published in 1886. 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
Cherry water ice (No. 242, 30 cents).
Delicate cake (No. 770, i lb 10 cents).
Jelly roll (No. 7, i lb 10 cents).
Nuts, raisins, cheese, crackers, pickles, condiments, 39 cents.
Milk, cream, coffee, tea, bread, butter, 60 cents.
Total $5 63; 39 persons; 14^ cents a plate.
763— Consomme with Italian Pastes or aux Pates d* Italie.
It is clear consomme made as for royal (No. 139) with some sort of Italian pastes cooked separately, washed free from meal and put in. These are various, such as alphabet pastes of the same material as macaroni stamped in letters or in fancy figures. There is a short kind of macaroni for the purpose, or common macaroni may be cooked and afterwards cut into quarter inches and put in the consomme. Fidelini, spaghetti and lasagnes are other varities of macaroni which can be used in the same ways.
764— Salmon, Scottish Style or a rEcossaise.
764— Salmon, Scottish Style or a l'Ecossaise.
Have some water boiling ready, throw in salt enough to make it taste, and half an hour before dinner drop in the fish and boil gently at the back of the stove. Stir some butter to make it soft without melting it and mix in lemon juice and parsley. Cook potatoes with the skins on, peel when done and cut in quarters. Take up the salmon (there should be a fish kettle with a drainer or false bottom to boil fish in) serve small portions individually with the prepared butter for sauce and the cut potatoes on the same plate.
767— Sauce Robert.
Named after a French restauranteur of the last century who made it known and valued as an accompaniment to broiled pork.
Mince an onion extremely fine and stir over the fire in a small saucepan with a little oil or clear butter until it is cooked and beginning to brown, then put in a little made mustard, a tablespoonful of vinegar, pepper, and half a cup of light veal gravy or Spanish sauce. Skim off the oil or butter as it rises. Serve without I straming — it is a yellowish brown sauce with miinced onion in it.
765— Braised Tongue, Flemish Style, a la Flamande.
It is corned tongue larded through lengthwise with strips of fat pork, simmered in a covered saucepan with vegetables and seasonings, sliced across the larding so as to show it, laid upon a spoonful of greens in the individual dish to serve. Anything in the style of Flanders or Holland may be expected to come up with a garniture of greens.
766— Pork Cutlets, Sauce Robert.
768— Rice Plain Southern Way.
Cut pork chops^ or steaks very small and thin, dredge with salt and pepper and dip into flour ; lay them in a frying pan ready. Cook on top of the stove a few
The object is to get the grains loose and distinct and served dry although well cooked. Wash a cupful of rice in three waters ; put in on to boil in four cups of water and shut up with a lid. Never stir It. When done, or in half an hour, drain off the water ; wash it in cold water, pour into a colander to drain, put back into the saucepan with a little salt shaken about in it and let get hot again without more boiling ; serve dry.
769~Rich Baked Plum Pudding.
Had broken cake and frosting from party supper, crushed and rolled it to crumbs, took
Records on this page
Potatoes a la MarechaleRich Baked Plum Pudding