Rub together to a froth one cup of butter, one and one-half cups
of powdered sugar, the juice of half a lemon, or a little vanilla and the
white of one egg✪ Mnrcl Snuee. If you have a bag and tube drop in little stars, or
set on a plate, sprinkle with mace and put it on ice to harden.
Rum Sfiuce.
Mix together one-half quantity of hard sauce and one-half quantity
of stock sauce, add one small glass of rum✪ Rum Sfiuce, let it boil lively ft r about
five minutes, keeping it hot until served.
Cren m Sa nee.
Mix together, in a double boiler, one cup of fine sugar, one and
one-half pints of cream and milk, one ounce of corn starch or two
ounces of flour, one-half teaspoonful of salt and one tablespoonful of
butter; stir occasionally, and when just starting to thicken remove
and strain. Flavor with vanilla✪ Cren m Sa nee.
Freneh Cream Snuee.
Add a little cognac brandy to mixture for cream sauce.
Yankee Sauce.
Same as rum sauce, only add a little ground ginger and molasses.
— 24 —
Brnncly Snuee.
Stir to a cream one cup of butter, one and one-half cups of sugar,
one-half of grated nutmeg, one-half of the peel and the juice of one
lemon; set on a good fire; add three eggs and one glass of brandy✪ Brnncly Snuee. Let
it boil about five minutes. This is a very fine sauce.
Omelette Souffle.
Take the yolks of six eggs, a little vanilla, one-quarter of a pound
of sugar and one spoonful sweet cream; stir fifteen minutes; add
quickly the whites of six eggs beaten very stiff; mix it very light;
pour in a warm porcelain dish greased with butter, bake at once,
not too slow. Dust a little fine sugar over it. Flavor with vanilla✪ Omelette Souffle.
Fritters.
Fritters are frequently made with apples, peaches and other
large fruits with this recipe: Dissolve one yeastcake in one pint warm
milk; add one-quarter of a pound of sugar, salt, four eggs, two table-
spoonfuls best olive oil and enough pastry flour to make a soft batter.
Set to rise; then beat again, add a little nutmeg, throw in the fruit✪ Fritters,
cover all with the batter, and fry in hot lard.
Fritters with Baking Powder.
The same proportions; instead of the yeast use one tablespoonful
of baking powder, and mix shortly before using.
A In y on n a is e.
SALAD DRESSING.
In a deep soup-plate place the yolks of four eggs, two teaspoon-
fuks best ground mustard, three-quarters of a teaspoonful of salt, one-
half teaspoonful cayenne pepper, and on@-half teaspoonful white
pepper. With a large fork or spoon stir continually in one direction.
With the other hand pour in slowly from time to time, from the bottle,
the b^st oliv^e oil. As soon as it commences to bind and get stringy,
add quickly a little lemon juice or vinegar. Keep stirring continually
until three-fourths of a pint of oil, the juice of one lemon✪ Salad Dressing, and one-half
— 25 —
gill of vinegar are used up. Stir up well, then place at once on ice.
Some cooks make a big time about mayonnaise, but if everything is
properly prepared there is no excuse for failure. Everything should
be cold, especially the oil. Should the dressing break in spite of all,
add quickly another yolk of egg, and stir, holding back the oil for a
minute.
Combination of Puddings and Sauces.
Not every sauce corresponds with every pudding ; the following
will be found to correspond well:
Page 13 · 9 recipe records on this page
Presented as published in 1895. 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
Rub together to a froth one cup of butter, one and one-half cups of powdered sugar, the juice of half a lemon, or a little vanilla and the white of one egg. If you have a bag and tube drop in little stars, or set on a plate, sprinkle with mace and put it on ice to harden.
Rum Sauce.
Mix together one-half quantity of hard sauce and one-half quantity of stock sauce, add one small glass of rum, let it boil lively ft r about five minutes, keeping it hot until served.
Cream Sauce.
Mix together, in a double boiler, one cup of fine sugar, one and one-half pints of cream and milk, one ounce of corn starch or two ounces of flour, one-half teaspoonful of salt and one tablespoonful of butter; stir occasionally, and when just starting to thicken remove and strain. Flavor with vanilla.
French Cream Sauce.
Add a little cognac brandy to mixture for cream sauce.
Yankee Sauce.
Same as rum sauce, only add a little ground ginger and molasses.
— 24 — Brandy Sauce.
Stir to a cream one cup of butter, one and one-half cups of sugar, one-half of grated nutmeg, one-half of the peel and the juice of one lemon; set on a good fire; add three eggs and one glass of brandy. Let it boil about five minutes. This is a very fine sauce.
Omelette Souffle.
Take the yolks of six eggs, a little vanilla, one-quarter of a pound of sugar and one spoonful sweet cream; stir fifteen minutes; add quickly the whites of six eggs beaten very stiff; mix it very light; pour in a warm porcelain dish greased with butter, bake at once, not too slow. Dust a little fine sugar over it. Flavor with vanilla.
Fritters.
Fritters are frequently made with apples, peaches and other large fruits with this recipe: Dissolve one yeastcake in one pint warm milk; add one-quarter of a pound of sugar, salt, four eggs, two tablespoonfuls best olive oil and enough pastry flour to make a soft batter. Set to rise; then beat again, add a little nutmeg, throw in the fruit, cover all with the batter, and fry in hot lard.
Fritters with Baking Powder.
The same proportions; instead of the yeast use one tablespoonful of baking powder, and mix shortly before using.
A In y on n a is e.
SALAD DRESSING.
In a deep soup-plate place the yolks of four eggs, two teaspoonfuks best ground mustard, three-quarters of a teaspoonful of salt, one-half teaspoonful cayenne pepper, and one-half teaspoonful white pepper. With a large fork or spoon stir continually in one direction. With the other hand pour in slowly from time to time, from the bottle, the best olive oil. As soon as it commences to bind and get stringy, add quickly a little lemon juice or vinegar. Keep stirring continually until three-fourths of a pint of oil, the juice of one lemon, and one-half
— 25 —
gill of vinegar are used up. Stir up well, then place at once on ice. Some cooks make a big time about mayonnaise, but if everything is properly prepared there is no excuse for failure. Everything should be cold, especially the oil. Should the dressing break in spite of all, add quickly another yolk of egg, and stir, holding back the oil for a minute.
Combination of Puddings and Sauces.
Not every sauce corresponds with every pudding ; the following will be found to correspond well:
Records on this page
Mnrcl SnueeMnrcl SnueeRum SfiuceCren m Sa neeBrnncly SnueeOmelette SouffleFrittersFritters with Baking PowderSalad Dressing