PATE DE FOIE-GRAS MOUSSE — Take the contents of a large-sized
can of pate and rub to a smooth paste. Have dissolved one tablespoonful of gelatine in
a little hot water. Cool, and add to it one cupful of thick cream, and whip to a froth.
Fold it carefully into the pate, season with salt and cayenne to taste, and pour into indi-
vidual molds, which cover carefully and pack in ice and salt for an hour. Serve on
leaves of lettuce which have been dipped in French dressing.
CUCUMBER JELLY — Peel and cut off the ends of four large cucumbers,
cut into slices, and stew in a quart of water, a small slice of onion, a dash of
cayenne✪ Cheese Balls, and a small teaspoonful of salt. When the cucumbers are soft, stir
in a half box of gelatine that has been soaked in a cupful of water ; stir until
the gelatine is dissolved, then strain through a fine sieve ; pour into a
fish-mold, and put on ice to harden ; have ready a salmon-trout or
rock-fish which has been boiled whole and allowed to cool. Place the fish carefully in
the mold and pour the remainder of the jelly around it and put on ^ce. Garnish with
sliced lemon, and place on a bed of lettuce with a green mayonnaise around it.
RINCONITA SALAD — Boil separately until tender one cupful each of string
beans, green peas, asparagus tips, and the hearts of four artichokes, cut in slices ; mix
and place on ice. When thoroughly chilled, add a rich mayonnaise, place on a bed of
lettuce leaves, and garnish with hard-boiled eggs and olives.
GASPACHO OR ANDALUSIAN SALAD — Put a layer of stale bread,
cut into small slices, into the bottom of a bowl, sprinkle plentifully with oil and a little
vinegar ; add slices of Spanish onion, tomatoes and green cucumbers, sprinkle with salt
and chopped red sweet peppers✪ Gaspacho or Andalusian Salad, without the seeds ; add another layer of bread, then
another of the vegetables. Let it stand for an hour in a cool place, then scatter a hand-
ful of bread crumbs on top, and moisten well with oil and vinegar.
CHEESE CANAPES — Cut bread into slices one-fourth of an inch thick ; cut
into shapes with a pastry cutter, and fry to a very delicate brown in smoking-hot fat ;
make a paste of the yolk of an egg, a teaspoonful of thick cream, and thicken it with
grated Parmesan cheese ; spread on the toast, and sprinkle with paprika✪ Cheese Canapes. Put in a hot
oven for twenty minutes and serve at once.
OYSTER SALAD — Choose fine, ripe tomatoes, skin and take out centers.
Fill with a dozen California or Blue Point oysters, some finely chopped celery, a dash
of Tabasco sauce, a little lemon juice, and a pinch of salt. Place each tomato on a
bed of lettuce leaves✪ Oyster Salad, and cover with mayonnaise.
HUNTER'S SALAD — Cut cold wild ducks into thin slices and mar-
inate in French dressing for several hours in a cold place. Shred a large
head of celery into long thin strips, place in a salad-bowl and pile the
meat in the center. Garnish with hard-boiled eggs chopped fine✪ Hunter's Salad.
PINEAPPLE SALAD (Honolulu) — Pare and pull into pieces a fresh pine-
apple, add one-fourth as much finely cut celery, dress with mayonnaise✪ Pineapple Salad (Honolulu), and serve on
lettuce leaves.
CARDINAL SALAD — Slice cold-boiled potatoes into a bowl ; add one-fourth
as many cold-boiled beets, cut into slices or cubes ; grate part of an onion over it, and
mix well with mayonnaise. In making potato salad, always use the German potatoes.
High living
1904Page 27 · 9 recipe records on this page
Presented as published in 1904. 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
PATE DE FOIE-GRAS MOUSSE — Take the contents of a large-sized can of pate and rub to a smooth paste. Have dissolved one tablespoonful of gelatine in a little hot water. Cool, and add to it one cupful of thick cream, and whip to a froth. Fold it carefully into the pate, season with salt and cayenne to taste, and pour into individual molds, which cover carefully and pack in ice and salt for an hour. Serve on leaves of lettuce which have been dipped in French dressing.
CUCUMBER JELLY — Peel and cut off the ends of four large cucumbers,
cut into slices, and stew in a quart of water, a small slice of onion, a dash of
cayenne, and a small teaspoonful of salt. When the cucumbers are soft, stir
in a half box of gelatine that has been soaked in a cupful of water ; stir until
the gelatine is dissolved, then strain through a fine sieve ; pour into a
fish-mold, and put on ice to harden ; have ready a salmon-trout or
rock-fish which has been boiled whole and allowed to cool. Place the fish carefully in the mold and pour the remainder of the jelly around it and put on ice. Garnish with sliced lemon, and place on a bed of lettuce with a green mayonnaise around it.
RINCONITA SALAD — Boil separately until tender one cupful each of string beans, green peas, asparagus tips, and the hearts of four artichokes, cut in slices ; mix and place on ice. When thoroughly chilled, add a rich mayonnaise, place on a bed of lettuce leaves, and garnish with hard-boiled eggs and olives.
GASPACHO OR ANDALUSIAN SALAD — Put a layer of stale bread, cut into small slices, into the bottom of a bowl, sprinkle plentifully with oil and a little vinegar ; add slices of Spanish onion, tomatoes and green cucumbers, sprinkle with salt and chopped red sweet peppers, without the seeds ; add another layer of bread, then another of the vegetables. Let it stand for an hour in a cool place, then scatter a handful of bread crumbs on top, and moisten well with oil and vinegar.
CHEESE CANAPES — Cut bread into slices one-fourth of an inch thick ; cut into shapes with a pastry cutter, and fry to a very delicate brown in smoking-hot fat ; make a paste of the yolk of an egg, a teaspoonful of thick cream, and thicken it with grated Parmesan cheese ; spread on the toast, and sprinkle with paprika. Put in a hot oven for twenty minutes and serve at once.
OYSTER SALAD — Choose fine, ripe tomatoes, skin and take out centers. Fill with a dozen California or Blue Point oysters, some finely chopped celery, a dash of Tabasco sauce, a little lemon juice, and a pinch of salt. Place each tomato on a bed of lettuce leaves, and cover with mayonnaise.
HUNTER'S SALAD — Cut cold wild ducks into thin slices and marinate in French dressing for several hours in a cold place. Shred a large head of celery into long thin strips, place in a salad-bowl and pile the meat in the center. Garnish with hard-boiled eggs chopped fine.
PINEAPPLE SALAD (Honolulu) — Pare and pull into pieces a fresh pineapple, add one-fourth as much finely cut celery, dress with mayonnaise, and serve on lettuce leaves.
CARDINAL SALAD — Slice cold-boiled potatoes into a bowl ; add one-fourth as many cold-boiled beets, cut into slices or cubes ; grate part of an onion over it, and mix well with mayonnaise. In making potato salad, always use the German potatoes.
Records on this page
Cheese BallsPate de Foie-Gras MousseCucumber JellyGaspacho or Andalusian SaladCheese CanapesCheese CanapesOyster SaladHunter's SaladPineapple Salad (Honolulu)