OPPORTUNITY," "ROGER BERKELEY'S
PROBATION."
BOSTON:
ROBERTS BROTHERS.
1893.
HARVARD COLLEGE LIBRARY
BEQUEST OF
MRS. CHESTER N. GREENOUGH
SEPTEMBER 20, 1926
Copyright, 189^,
By Helen Campbell.
University Press:
John Wilson and Son, Cambridge, U.S.A.
1
A WORD TO THE READER.
While foreign cook-books are accessible
to all readers of foreign languages, and
American ones have borrowed from them
for what we know as " French cookery/'
it is difficult often to judge the real value
of a dish, or decide if experiment in new
directions is worth while. The recipes in
the following chapters, prepared originally
for The Epicure, of Boston, were gathered
slowly, as the author found them in use, and
are most of them taken from family recipe-
books, as valued abroad as at home. So
many requests have come for them in some
more convenient form than that offered in
the magazine, that their present shape has
ii A WORD TO THE READER.
been determined upon, and it is hoped they
may be a welcome addition to the house-
keepers private store of rules for varying
the monotony of the ordinary menu.
Boston, November, 1892.
TABLE OF CONTENTS.
CHAPTER FIRST.
ENGLAND.
Beefsteak Pudding, 8, 14. Cheshire Cheese, 8. Chops,
10. Devonshire Cream, 11. Yorkshire Tea-cakes
and Hams, 11. English Pastry, 11. Apricot
Puffs, 12. English Storerooms, 14. English
Lodging-houses, 15. English Kitchens, 16.
CHAPTER SECOND.
FRANCE.
Brillat Savarin, 25. American Beefsteak described
by Mark Twain, 26. French Economy, 27. Paris
Kitchens, 18. French Fuel, 29. European Din-
ners, 30. French Cookery, 31. * Carving with a
Hatchet, 32. Charcuteries, 33. Garnish, 34.
French Housekeeping, 35*
CHAPTER THIRD*
GERMANY.
Hotel Cookery, 48. Travelling Americans, 50. Con-
tinental Housekeepers, 50. Family Recipes, 50.
iv TABLE OF CONTENTS.
Grossmutter's Training, 51. The Frau Rath, 52.
Goethe's Room, 53. Continental Breakfasts, 54.
German Cows, 55. German Dinners, 56. Ger-
man Desserts, 58. Fruit and Food, 58. German
Cook, 59. A German Storeroom, 60.
CHAPTER FOURTH.
ITALY.
Italian Abstinence, 77. Italian Fireplaces, 7^. An-
gelo, 87. Italian Housekeepers, 88. Risotto, 89.
Italian Storerooms, 90.
CHAPTER FIFTH.
NORWAY, SWEDEN, AND THE NORTH.
" Feats on the Fiord," 98. A Norwegian Dinner-
party, 99. Table Service, 100. Norwegian Pud-
dings, 1 01. A Christmas Party, 102. Bret, 103.
Suppers, 104. Bonders, 105. Bonder Houses,
106. Norwegian Kitchens, 107. Bonder Dinners,
108. Grod and Vellig^ 109.
INDEX OF RECIPES.
Pagb
Beef, Entrde of, with Macaroni 95
Beef Tongue au Gratin 44) 1 1 1
Birds in a Form 95
Cakes, Banbury 22
" Yorkshire Tea-cakes . 24
" Normandy Spice Bread 44
" Queen Charlotte's Cake 22
Cauliflower in a Form 69
Charlotte Apple 45
" Norwegian 115
" Swedish 115
Chartreuse of Partridges 43
Cheese, Little Souffles of 43
Chestnut Souffle - 45
Cream, Devonshire 23
" Mould of, with Wood Strawberries . . 75
" White Wine 75
Crocante 97
Fritters, Cream 46
Junkets, Devonshire 24
Macedoine of Fruits 47
Nalenskis ..115
Noodles 73
" Mould of, with Ham 74
Normandy Spice Bread 44
Pancakes with Veal or Ham 72
Pan-forte of Siena 96
Pat^s of Lamb 41
** Burgundian 42
vi INDEX OF RECIPES,
Pagb
Pasties, Game 20
" of Grouse 70
Partridges, Entree of 94
Pot-au-feu 40
Polenta with Gravy 94
Potting of Beef 17
" " Chicken and Pigeons . . . . . 18
Pudding, Beefsteak 19
Rabbit, Jugged 18
Jellied 65
Ragout of Ox-tail 38
Ravioli 92
Risotto 93
Rogrod 113
Salads, Sour Jelly for 62
" Herring 63
" Jellied, of Poultry or Game 64
" White Mayonnaise 67
" Swedish 113
Sauce k la Diable 64
Soups, Bouillabaisse 37
" Cabbage, Norway no
" Consommd with Cream of Egg ... 39
" Cream of Barley 36
** Lamb Broth with Ravioli 99
** " " with Summer Squash . . 91
Page 1
Presented as published in 1893. 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
OPPORTUNITY," "ROGER BERKELEY'S
PROBATION."
BOSTON: ROBERTS BROTHERS.
HARVARD COLLEGE LIBRARY
BEQUEST OF
MRS. CHESTER N. GREENOUGH
SEPTEMBER 20, 1926
Copyright, 1893, By Helen Campbell.
University Press: John Wilson and Son, Cambridge, U.S.A.
A WORD TO THE READER.
While foreign cook-books are accessible to all readers of foreign languages, and American ones have borrowed from them for what we know as " French cookery/' it is difficult often to judge the real value of a dish, or decide if experiment in new directions is worth while. The recipes in the following chapters, prepared originally for The Epicure, of Boston, were gathered slowly, as the author found them in use, and are most of them taken from family recipebooks, as valued abroad as at home. So many requests have come for them in some more convenient form than that offered in the magazine, that their present shape has
ii A WORD TO THE READER.
been determined upon, and it is hoped they may be a welcome addition to the housekeepers private store of rules for varying the monotony of the ordinary menu.
Boston, November, 1892.
TABLE OF CONTENTS.
CHAPTER FIRST.
Beefsteak Pudding, 8, 14. Cheshire Cheese, 8. Chops, 10. Devonshire Cream, 11. Yorkshire Tea-cakes and Hams, 11. English Pastry, 11. Apricot Puffs, 12. English Storerooms, 14. English Lodging-houses, 15. English Kitchens, 16.
CHAPTER SECOND.
Brillat Savarin, 25. American Beefsteak described by Mark Twain, 26. French Economy, 27. Paris Kitchens, 18. French Fuel, 29. European Dinners, 30. French Cookery, 31. * Carving with a Hatchet, 32. Charcuteries, 33. Garnish, 34. French Housekeeping, 35*
CHAPTER THIRD*
Hotel Cookery, 48. Travelling Americans, 50. Continental Housekeepers, 50. Family Recipes, 50.
iv TABLE OF CONTENTS.
Grossmutter's Training, 51. The Frau Rath, 52. Goethe's Room, 53. Continental Breakfasts, 54. German Cows, 55. German Dinners, 56. German Desserts, 58. Fruit and Food, 58. German Cook, 59. A German Storeroom, 60.
CHAPTER FOURTH.
Italian Abstinence, 77. Italian Fireplaces, 7^. Angelo, 87. Italian Housekeepers, 88. Risotto, 89. Italian Storerooms, 90.
CHAPTER FIFTH.
NORWAY, SWEDEN, AND THE NORTH.
" Feats on the Fiord," 98. A Norwegian Dinnerparty, 99. Table Service, 100. Norwegian Puddings, 1 01. A Christmas Party, 102. Bret, 103. Suppers, 104. Bonders, 105. Bonder Houses, 106. Norwegian Kitchens, 107. Bonder Dinners, 108. Grod and Vellig^ 109.
INDEX OF RECIPES.
Pagb
Beef, Entrde of, with Macaroni 95
Beef Tongue au Gratin 44) 1 1 1
Birds in a Form 95
Cakes, Banbury 22
" Yorkshire Tea-cakes . 24
" Normandy Spice Bread 44
" Queen Charlotte's Cake 22
Cauliflower in a Form 69
Charlotte Apple 45
" Norwegian 115
" Swedish 115
Chartreuse of Partridges 43
Cheese, Little Souffles of 43
Chestnut Souffle - 45
Cream, Devonshire 23
" Mould of, with Wood Strawberries . . 75
" White Wine 75
Crocante 97
Fritters, Cream 46
Junkets, Devonshire 24
Macedoine of Fruits 47
Nalenskis ..115
Noodles 73
" Mould of, with Ham 74
Normandy Spice Bread 44
Pancakes with Veal or Ham 72
Pan-forte of Siena 96
Pat^s of Lamb 41
** Burgundian 42
vi INDEX OF RECIPES,
Pagb
Pasties, Game 20
" of Grouse 70
Partridges, Entree of 94
Pot-au-feu 40
Polenta with Gravy 94
Potting of Beef 17
" " Chicken and Pigeons . . . . . 18
Pudding, Beefsteak 19
Rabbit, Jugged 18
Jellied 65
Ragout of Ox-tail 38
Ravioli 92
Risotto 93
Rogrod 113
Salads, Sour Jelly for 62
" Herring 63
" Jellied, of Poultry or Game 64
" White Mayonnaise 67
" Swedish 113
Sauce k la Diable 64
Soups, Bouillabaisse 37
" Cabbage, Norway no
" Consommd with Cream of Egg ... 39
" Cream of Barley 36
** Lamb Broth with Ravioli 99
** " " with Summer Squash . . 91