iu paper cases. moment they rise, dished upon a nap-
kin.
MENU FOR A DINNER OF SIX. 4-13
7. — When pine-apples are in season, pray try this dish,
^. , ^ , Cut np the pine in slices a quarter of
rine-apple toasts. . ^ ^
an inch thick, stew them in thin syrup,
with a glass of rum, and keep them simmering en hain-
marie.
Take a Madeira cake of a circular shape eight inches in
diameter, cut it into nice slices the same shape as those
you cut of pine-apple, lightly fry them in butter, then dust
them over with powdered sugar and set them in the oven,
spreading a layer of apricot jam over each slice✪ Pineapple Toasts. At the
time of serving, drain the pine-apple slices, and arrange
them with the slices of cake alternately upon a very hot
dish, pouring the syrup over them.
This receipt can be followed exactly with American
canned pine-apple slices. If the taste of rum be objected
to, try brandy or any nice liqueur.
To make potato flour for souffles-
Here is a recipe for potato flour which I do not think
you will find in any cookery book. " The farina of the
potato, properly granulated and dried, is frequently sold
as a substitute for arrowroot," says an authority of note ;
" it may easily be prepared at home, and will be found
useful for making puddings easy of digestion for children
and invalids." If kept dry, this flour keeps well for a
long time. Choose some potatoes of a good mealy kind,
peel and wash them (raw), and grate them to pulp with a
strong bread grater, emptying the grated stuff into a large
bowl of clean spring water : stir the potato and water to-
gether briskly for a few minutes, and then let the former
settle ; after resting ten minutes, strain off the water :
repeat the process with another basinful of water, and let
it rest after stirring for ten minutes, again straining off
43
414 MENU FOR A DINNER OF SIX.
the water; and continue the washings, so to speak, until
the water remains quite clear after the sediment has set-
tled at the bottom of the bowl : about three changes of
water generally suffice for this. When satisfied that the
grated potato has been thoroughly cleansed, take it out of
the bowl, drain it, and spread it out upon dishes to dry
and bleach in the sun, turning it frequently. When quite
dry, pound it in a mortar, and pass the flour so obtained
througli a silk or hair sieve✪ Potato Flour. Bottle it securely in dry
bottles, and cork it down tightly. It will be white and
quite flavourless.
@M^lfilSi^fe5§)
iviEJNrxj nxro. z^<Lx-\r,
For a dinner of six.
Consomme de perdreaux.
Matelote d'anguilles.
Poulet a la Yilleroy.
Loiige de mouton a la soiibise,
Topinambours au gratin.
Canapes de caviare.
'' Pudding" a 1' Orleans.
Fromage, hers d'oeuyres.
Dessert.
1 . — Buy three partridges in addition to your customary
soup meat : pluck the birds, draw them,
Clear partridge soup. -i . x i, i, i • n t, £
and cut them up, breakmg all bones oi ✪ Clear Partridge Soup
Page 231 · 3 recipe records on this page
Presented as published in 1885. 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
iu paper cases. moment they rise, dished upon a napkin.
7. — When pine-apples are in season, pray try this dish,
^. , ^ , Cut np the pine in slices a quarter of
rine-apple toasts. . ^ ^
an inch thick, stew them in thin syrup,
with a glass of rum, and keep them simmering en bain-marie.
Take a Madeira cake of a circular shape eight inches in diameter, cut it into nice slices the same shape as those you cut of pine-apple, lightly fry them in butter, then dust them over with powdered sugar and set them in the oven, spreading a layer of apricot jam over each slice. At the time of serving, drain the pine-apple slices, and arrange them with the slices of cake alternately upon a very hot dish, pouring the syrup over them.
This receipt can be followed exactly with American canned pine-apple slices. If the taste of rum be objected to, try brandy or any nice liqueur.
To make potato flour for souffles-
Here is a recipe for potato flour which I do not think you will find in any cookery book. " The farina of the potato, properly granulated and dried, is frequently sold as a substitute for arrowroot," says an authority of note ; " it may easily be prepared at home, and will be found useful for making puddings easy of digestion for children and invalids." If kept dry, this flour keeps well for a long time. Choose some potatoes of a good mealy kind, peel and wash them (raw), and grate them to pulp with a strong bread grater, emptying the grated stuff into a large bowl of clean spring water : stir the potato and water together briskly for a few minutes, and then let the former settle ; after resting ten minutes, strain off the water : repeat the process with another basinful of water, and let it rest after stirring for ten minutes, again straining off
the water; and continue the washings, so to speak, until the water remains quite clear after the sediment has settled at the bottom of the bowl : about three changes of water generally suffice for this. When satisfied that the grated potato has been thoroughly cleansed, take it out of the bowl, drain it, and spread it out upon dishes to dry and bleach in the sun, turning it frequently. When quite dry, pound it in a mortar, and pass the flour so obtained through a silk or hair sieve. Bottle it securely in dry bottles, and cork it down tightly. It will be white and quite flavourless.
@M^lfilSi^fe5§)
iviEJNrxj nxro. z^<Lx-\r,
For a dinner of six.
Consomme de perdreaux.
Matelote d'anguilles.
Poulet a la Yilleroy.
Loiige de mouton a la soiibise,
Topinambours au gratin.
Canapes de caviare.
'' Pudding" a 1' Orleans.
Fromage, hers d'oeuyres.
Dessert.
1 . — Buy three partridges in addition to your customary
soup meat : pluck the birds, draw them,
Clear partridge soup. -i . x i, i, i • n t, £
and cut them up, breakmg all bones oi
Records on this page
Pineapple ToastsPotato FlourClear Partridge Soup