One pint of new milk, quarter of a pound of grated
chocolaté, and one cup and a half of white sugar. Boil
ail thèse together until it will pull like candy; try a
little, and if stiff enough to pull, pour it on a buttered
dish, and mark it off in squares with a knife as it cools.
It will break easily when cold.
CHOCOLATE KISSES.
One-half pound of sugar, one ounce of finely-powdered
chocolaté. Mix the sugar and chocolaté together, and
then mix it with the whites of four eggs✪ Chocolate Kisses well beaten.
Drop on buttered paper, and bake.
LA CUISINE CREOLE. 243
BOSTON CARAMELS.
One pint bowl of bakers' chocolaté grated, two bowls
of yellow sugar, one bowl of New Orléans molasses, one
half a cup of milk, a pièce of butter the size of a
small egg and vanilla flavoring✪ Boston Caramels ; boil about twenty-
five minutes. It should not be so brittle as other can-
dies. Pour in buttered tins, and mark deeply with a
knife.
KISSES^ OR SUGAR DROPS.
Eub to a cream half a cup of butter, with one cup of
sugar. Add three well-beaten eggs, half a pound of
sifted flour, and half a grated nutmeg✪ Kisses or Sugar Drops. Drop this mix-
ture on buttered tins, by the spoonf ul ; let them be two
or three inches apart; sprinkle sugar over them and
bake quickly.
SUOAR KISSES.
Beat the whites of three eggs to a froth, then stir in
powdered white sugar, a little at a time, till you hâve
f ormed a very thick batter. Add two or three drops of
essence of lemon✪ Sugar Kisses. Wet a sheet of white paper, lay it on a
tin and drop this mixture upon it in lumps about the size
and shape of a walnut. Set them in a cool oven, and.
as soon as their surface is hardened, take them ont and
remove them from the paper with a broad-bladed knife.
Let the oven cool still more, then place thèse little cakes,
laying the flat part of two together, on a sieve and re-
turn them to the oven, where they must remaîn for fif
teen minutes bef ore they are done.
244 LA CUISINE CREOLE.
CH6FS 0*06UVR6
THE SERVICE OF WINES.
Cosmopolite Louisîana is undoubtedly the wîne-drink-
ÎDg section of the Union, and a word as to the manner of
serving the wines whieh play no small part în the dis-
cussion of " La Cuisine Créole," will not be ont of place.
The inherited French taste of the greater portion of
the population, and the éducation by contact of the
American élément, makes claret the universal table
wine. The climate, too, renders this wine particularly
palatable, and during the long heated term it is seldom
absent from the table of even the most economical. At
the restaurant it is the exception to see a person dining
without a bottle of vin ordinaire, while for breakfast,
during hot weather, white wines of the lighter kinds are
much used.
As to the manner of serving wines at dinner the fol-
lowing menu wîU convey the most adéquate idea:
With Soup, . . . . Sherry.
Fish, White Wine.
Entrées,
Entremets,
Roast,
Salad,
" Dessert, . Fine Claret or Burgundy.
/^ Oafe Noir, , , , , .Cognac*
(6
U
6(
iC
ti
[ . . Claret, vin Ordinaire.
' l Champagne.
LA CUISINE CREOLE. 245
At large dinners in New Orléans a great deal of
wîne îs served, and you wîU be expected to drink wîth
your raw oysters, a light whîte wine ; wîth soup and
hors d'œuvre, sherry or Madeira ; wîth fish and entrées,
a heavy whîte wîne ; wîth relevés and entremets, a good
claret foUowed by a Ponche Romaine^ whîch îs the turn-
îng poînt of the feast, or rest; after whîch wîU be
served wîth the roast, Champagne ; game and salad, fine
claret or burgundy, and wîth dessert café noîr and
' liqueurs.
The most acceptable distribution of wines at a plain
dinner — ^which we think should never be over five, or
six courses at most — is given below. It îs one whîch
» has the endorsement of the best authorîties:
(
Wîth Oysters, . • . Whîte Wîne.
" Soup, . . . Sherry or Madeira
*^ TT^iflh Heavy White Wine (not absolutely nec-
^ ^^^9 • • essary)
" Entrées, .... Champagne.
Page 97 · 4 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
A modernized reading is not available for this page yet. You are seeing the original text.
One pint of new milk, quarter of a pound of grated
chocolaté, and one cup and a half of white sugar. Boil
ail thèse together until it will pull like candy; try a
little, and if stiff enough to pull, pour it on a buttered
dish, and mark it off in squares with a knife as it cools.
It will break easily when cold.
CHOCOLATE KISSES.
One-half pound of sugar, one ounce of finely-powdered
chocolaté. Mix the sugar and chocolaté together, and
then mix it with the whites of four eggs well beaten.
Drop on buttered paper, and bake.
LA CUISINE CREOLE. 243
BOSTON CARAMELS.
One pint bowl of bakers' chocolaté grated, two bowls
of yellow sugar, one bowl of New Orléans molasses, one
half a cup of milk, a pièce of butter the size of a
small egg and vanilla flavoring ; boil about twenty-
five minutes. It should not be so brittle as other can-
dies. Pour in buttered tins, and mark deeply with a
knife.
KISSES^ OR SUGAR DROPS.
Eub to a cream half a cup of butter, with one cup of
sugar. Add three well-beaten eggs, half a pound of
sifted flour, and half a grated nutmeg. Drop this mix-
ture on buttered tins, by the spoonf ul ; let them be two
or three inches apart; sprinkle sugar over them and
bake quickly.
SUOAR KISSES.
Beat the whites of three eggs to a froth, then stir in
powdered white sugar, a little at a time, till you hâve
f ormed a very thick batter. Add two or three drops of
essence of lemon. Wet a sheet of white paper, lay it on a
tin and drop this mixture upon it in lumps about the size
and shape of a walnut. Set them in a cool oven, and.
as soon as their surface is hardened, take them ont and
remove them from the paper with a broad-bladed knife.
Let the oven cool still more, then place thèse little cakes,
laying the flat part of two together, on a sieve and re-
turn them to the oven, where they must remaîn for fif
teen minutes bef ore they are done.
244 LA CUISINE CREOLE.
CH6FS 0*06UVR6
THE SERVICE OF WINES.
Cosmopolite Louisîana is undoubtedly the wîne-drink-
ÎDg section of the Union, and a word as to the manner of
serving the wines whieh play no small part în the dis-
cussion of " La Cuisine Créole," will not be ont of place.
The inherited French taste of the greater portion of
the population, and the éducation by contact of the
American élément, makes claret the universal table
wine. The climate, too, renders this wine particularly
palatable, and during the long heated term it is seldom
absent from the table of even the most economical. At
the restaurant it is the exception to see a person dining
without a bottle of vin ordinaire, while for breakfast,
during hot weather, white wines of the lighter kinds are
much used.
As to the manner of serving wines at dinner the fol-
lowing menu wîU convey the most adéquate idea:
With Soup, . . . . Sherry.
Fish, White Wine.
Entrées,
Entremets,
Roast,
Salad,
" Dessert, . Fine Claret or Burgundy.
/^ Oafe Noir, , , , , .Cognac*
(6
U
6(
iC
ti
[ . . Claret, vin Ordinaire.
' l Champagne.
LA CUISINE CREOLE. 245
At large dinners in New Orléans a great deal of
wîne îs served, and you wîU be expected to drink wîth
your raw oysters, a light whîte wine ; wîth soup and
hors d'œuvre, sherry or Madeira ; wîth fish and entrées,
a heavy whîte wîne ; wîth relevés and entremets, a good
claret foUowed by a Ponche Romaine^ whîch îs the turn-
îng poînt of the feast, or rest; after whîch wîU be
served wîth the roast, Champagne ; game and salad, fine
claret or burgundy, and wîth dessert café noîr and
' liqueurs.
The most acceptable distribution of wines at a plain
dinner — ^which we think should never be over five, or
six courses at most — is given below. It îs one whîch
» has the endorsement of the best authorîties:
(
Wîth Oysters, . • . Whîte Wîne.
" Soup, . . . Sherry or Madeira
*^ TT^iflh Heavy White Wine (not absolutely nec-
^ ^^^9 • • essary)
" Entrées, .... Champagne.