No. 3. Caramels. — One cupful syrup; one cupful
brown sugar; one cupful white sugar; two cupfuls
grated chocolate ; two cupfuls cream ; vanilla ; one tea-
spoonful flour, mixed with cream. Rub the chocolate
smooth with a little of the cream. Boil all together
half an hour and pour into a flat dish to cool. Mark
with a knife in little squares when it is nearly cool.
¥
No. 4. White Sugar Candy. — Two pounds of
sugar; one-half pint of water; two tablespoonfuls
cream; two tablespoonfuls vinegar ; butter the size of
an egg. Boil all together slowly for about forty-five
minutes.
00
No. 5. Cocoaxut Candy. — One pound eoeoahut;
one-hall pound powdered sugar; white of one egg.
Work all together and roll into little balls. Bake on
buttered tins.
No. 6. Nut Taffy. — Two pints maple sugar; one-
half pint water. Boil until brittle when dropped into
cold water. Just before pouring out add one table-
spoonful vinegar. Have your nuts read}^ in a buttered
pan. Pour candy over them and cool.
No. 7. Chocolate Creams. — Same as No. 1. While
the little cream balls are cooling melt one-half pound
of chocolate. Put the credm balls wThen nearly cool on
the end of a long pin and dip into the hot chocolate.
See that the ball is thoroughly covered. Leave in a
cool place over night on a piece of greased paper.
i
No. 8. Nougat (Mrs.Rorer). — Grease a shallow pan
well with butter. Fill with hickory nut kernels, Bra-
zilian nuts cut in slices, almonds, cocoanut and dates
chopped tine. Boil two pounds of sugar and one cup
of water, without stirring (after the sugar melts) un-
til it will harden in cold water. Then add a tablespoon-
ful of lemon juice. Pour into pans.
f
No. 9. Panochi. — One cup of rich cream; four cups
brown sugar; butter, size of an egg, two pounds of
English walnuts, chopped tine; one teaspoonful van-
illa. Cook the cream, sugar and butter until it will
61
harden when dropped in cold water. Remove from
stove and stir constantly until it turns to sugar; add
the nuts and vanilla when it is first taken from stove.
Should be eaten when cold.
Menus for Special Occasions
SUPPER FOR TWENTY-EIGHT GUESTS.
1. Raw oysters (three pints), crackers, celery, olives.
2. Pheasants' breasts (14 pheasants), Saratoga pota-
toes, jelly, hot rolls and coffee.
3. Shrimp salad (three cans Dunbar shrimp, fourteen
heads of lettuce.)
4. Sweetbread patties (five pairs sweetbreads, and
twenty eight patties.)
5. Ice cream and cake (one gallon cream, two loaves of
cake.)
REFRESHMENTS FOR A COMPANY OF THIRTY
GUESTS.
Sherbet (fourteen oranges, five lemons), two loaves of
cake and one pound of fancy assorted cake.
DINNER.
1. Blue points.
2. Cream of celery soup.
3. Planked white fish, little potatoes and cucumbers.
4. Mallard cluck, mashed potatoes, jelly, corn, oysters,
saltedvalmonds.
5. Sweetbread salad, crackers toasted and sprinkled
with grated cheese.
6. Fruit salad dessert, and cake.
7. Coffee.
62
DINNER FOR TWELVE.
Mock turtle soup (two cans of Franco-American) baked
white fish (five pounds.)
Roast, fillet of beef with mushroom sauce (three pounds
beef one can imported mushrooms), potatoes, peas
(two quarts or two cans.)
Lettuce salad ( two heads lettuce✪ Mock Turtle Soup) with French dress-
ing.
Charlotte Russe — one quart cream, one pound lady
fingers, Neufchatel cheese and crackers, (two
packages cheese, one and one-half dozen crack-
e✪ Charlotte Russers.)
Coffee.
63
Index
Page
Page 16 · 2 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
No. 3. Caramels. — One cupful syrup; one cupful brown sugar; one cupful white sugar; two cupfuls grated chocolate ; two cupfuls cream ; vanilla ; one teaspoonful flour, mixed with cream. Rub the chocolate smooth with a little of the cream. Boil all together half an hour and pour into a flat dish to cool. Mark with a knife in little squares when it is nearly cool.
¥
No. 4. White Sugar Candy. — Two pounds of sugar; one-half pint of water; two tablespoonfuls cream; two tablespoonfuls vinegar ; butter the size of an egg. Boil all together slowly for about forty-five minutes.
No. 5. Cocoanut Candy. — One pound cocoanut; one-hall pound powdered sugar; white of one egg. Work all together and roll into little balls. Bake on buttered tins.
No. 6. Nut Taffy. — Two pints maple sugar; onehalf pint water. Boil until brittle when dropped into cold water. Just before pouring out add one tablespoonful vinegar. Have your nuts ready in a buttered pan. Pour candy over them and cool.
No. 7. Chocolate Creams. — Same as No. 1. While the little cream balls are cooling melt one-half pound of chocolate. Put the cream balls when nearly cool on the end of a long pin and dip into the hot chocolate. See that the ball is thoroughly covered. Leave in a cool place over night on a piece of greased paper.
No. 8. Nougat (Mrs.Rorer). — Grease a shallow pan well with butter. Fill with hickory nut kernels, Brazilian nuts cut in slices, almonds, cocoanut and dates chopped fine. Boil two pounds of sugar and one cup of water, without stirring (after the sugar melts) until it will harden in cold water. Then add a tablespoonful of lemon juice. Pour into pans.
f
No. 9. Panochi. — One cup of rich cream; four cups brown sugar; butter, size of an egg, two pounds of English walnuts, chopped fine; one teaspoonful vanilla. Cook the cream, sugar and butter until it will
harden when dropped in cold water. Remove from stove and stir constantly until it turns to sugar; add the nuts and vanilla when it is first taken from stove. Should be eaten when cold.
Menus for Special Occasions
SUPPER FOR TWENTY-EIGHT GUESTS.
1. Raw oysters (three pints), crackers, celery, olives.
2. Pheasants' breasts (14 pheasants), Saratoga potatoes, jelly, hot rolls and coffee.
3. Shrimp salad (three cans Dunbar shrimp, fourteen
heads of lettuce.)
4. Sweetbread patties (five pairs sweetbreads, and
twenty eight patties.)
5. Ice cream and cake (one gallon cream, two loaves of
cake.)
REFRESHMENTS FOR A COMPANY OF THIRTY GUESTS.
Sherbet (fourteen oranges, five lemons), two loaves of cake and one pound of fancy assorted cake.
DINNER.
1. Blue points.
2. Cream of celery soup.
3. Planked white fish, little potatoes and cucumbers.
4. Mallard cluck, mashed potatoes, jelly, corn, oysters,
salted almonds.
5. Sweetbread salad, crackers toasted and sprinkled
with grated cheese.
6. Fruit salad dessert, and cake.
7. Coffee.
DINNER FOR TWELVE.
Mock turtle soup (two cans of Franco-American) baked white fish (five pounds.)
Roast, fillet of beef with mushroom sauce (three pounds beef one can imported mushrooms), potatoes, peas (two quarts or two cans.)
Lettuce salad ( two heads lettuce) with French dressing.
Charlotte Russe — one quart cream, one pound lady fingers, Neufchatel cheese and crackers, (two packages cheese, one and one-half dozen crackers.)
Coffee.
Index
Page
Records on this page
Mock Turtle SoupCharlotte Russe