European and American cuisine

Lemon Liqueur, No. 2. — Put 4 bottles of Cognac with peel and juice of 16 lemons in a large demijohn, add ly^ pound sugar and 2 quarts boiling water. Shake all well and let stand for 2 weeks, shaking each day. At the end of that time, filter and put with the liquor in well-corked bottle. Absinthe Liqueur. — Take 13 ounces of fennel seed, 2Vs ounces aniseseed, 67^ ounces licorice root, 4 gallons alcohol of 05 degrees, 3 gallons water, 2 ounces peppermint, 6 ounces wormwood. Let aU stand 10 days to infuse. Press it in a fruit press and filter through prepared filtering paper. Raspberry Liqueur.— Put 2 quarts raspberries in a stone jar, pour oyer 2 bottles Cognac, cover and let stand for 1 week in a warm place. Then strain, add 1 quart of simple sirup, filter, and set away in well-corked bottles. Vanilla Liqueur. — Dissolve 2 pounds sugar in 2 quarts cold water, add 2 vanilla beans split in two, and boil slowly for Y^ hour ; remove from fire, and when cold add 1 quart French brandy and a few drops prepared cochineal, filter and keep in well-corked bottles. Or mix 1 quart French brandy with 2 quarts vanilla sirup. CHAFING DISHES. Sirloin Curry. — Put 1 tablespoonful fine-chopped onion with 1 tablespoonful butter in a chafing dish, cook five minutes, add 1 teaspoonful curry powder and 1 tablespoonful flour, stir and cook 3 minutes ; add ly^ cupful boiling water and 1 teaspoonful beef extract, 1 teaspoonful salt, cook 6 minutes ; add 1 pint of fine-cut cold cooked chicken, turkey, veal, or fish meat, 1 cupful fresh grated cocoanut, Yg cupful of cream, cook ten minutes, then serve. Oysters h la Cress. — Place 20 large oysters without their liquor in a chafing dish, add 1 tablespoonful Rhine wine or 1 tablespoonful lemon juice, 1 even teaspoonful salt, y^ teaspoonful white pepper, and 1 ounce butter, cook till the oysters begin to ruffle. Pour the oysters into a dish. Put Vs tablespoonful butter into the chafing dish, add 1/2 tablespoonful flour, stir and cook 2 minutes; add 1/4 cupful of the oyster liquor, a little beef extract, Y4 bay leaf, 8 whole peppers, season with Yi teaspoonful salt, cook 5 minutes; remove bay leaf and peppers, put in the oysters without the broth, mix the yolk of 2 eggs with 1/2 gill of cream, stir for a few minutes, add Ys tablespoonful lemon juice, and serve. Oysters Sauteed. — Place 12 large oysters without their liquor in a chafing dish, add Y2 tablespoonful butter, Y^ teaspoonful salt, % teaspoonful pepper, cover and cook till the oysters stiffen, then serve ; Y« gill of cream may be added. Clams à la Goude. — Remove the bodies from 20 soft-shelled clams, throw the rest away, place the bodies in a chafing dish, add 1 tablespoonful butter, Y4 teaspoonful pepper, cook 5 minutes ; mix CHAFING DISHES. 689 the yolk of 2 eggs with Yt cupful cream, add to it the clams, let it remain a few minutes, then serve. Clams à la Maryland. — Eemove the bodies from 20 soft clams, place the bodies with 1 tablespoonful butter in a saucepan, add 1 tablespoonful fine-cut truffles, 2 tablespoonfuls of sherry wine, Y4 teaspoonful of pepper, cook 8 minutes, being careful not to stir them ; mix Y^ cupful cream with the yolks of 2 eggs, add it to the clams, let it remain a few minutes, to heat but not boil, then serve.