1372. Frogs' Legs a la Merrill. — Neatly pare off the claws of half a
pound of very fine, fat, fresh frogs' legs. Cut them into pieces at each
joint. Place them in a saucepan on the hot range, with half an ounce of
very good butter. Season with one pinch of salt and half a saltspoonful
of red pepper. Cook on a brisk fire for five minutes, then add a wine-
glassful of Madeira wine, with two finely minced truffles; reduce for three
minutes. Crack into a bowl three egg yolks, add to it half a pint of
sweet cream✪ Frogs' Legs a la Merrill, beat well together one minute, pour it into the pan with the
frogs, then gently shuffle the pan in opposite directions until the sauce
thickens, which will take two minutes and a half. Pour into a hot soup-
tureen, and serve.
1373. Strawberries. — After selecting and thoroughly washing the
berries, fill the cans and cover with a twenty-five-degree syrup, seal up,
and cook five minutes. Open the vent, to let hot air out, about one min-
ute, then close the vent and put away. The best berries are in market
between June 7 and 14.
1374. Pineapple. — The best pineapples (the sugar-loaf) come to
market between June 15 and July 15. After selecting the ripest fruit,
pare and cut all the eyes out, take the core out, cut in slices, and fill
cans ; cover with a twenty-five-degree syrup ; seal up and cook twenty
minutes. Open vent to let hot air out, close, and put away.
1375. Asparagus. — The best asparagus for canning is the Colossal,
from Monmouth County, New Jersey, and the best time from May 12
to June 12. After selecting the large, perfect spears, wash thoroughly,
then scald about ten minutes, and after filling the cans full, cover with a
light salt water, and seal the cans up, leaving the vent open; then cook
ten minutes ; then close the vent and cook two and one half hours. Open
vent to let the gas out, and close it again.
1376. Rhubarb, or Pie-plant.— After peeling and cutting the rhubarb
in pieces about one "inch long, fill cans and cover with a light syrup, seal
up, and boil five minutes ; open vent to let the air out, close, and put
away. The best time is from May 20 to June I.
1377. Cherries. — The best cherry, the white Ox-heart, ripens between
June 20 and July i. Select the fruit, fill cans, and cover with a twenty-
THE TABLE.
five-degree syrup, seal up, cook fifteen minutes, open vent, close, and
put away.
1378. Gooseberries. — Select the berries when green, between June
17 and July i. After filling the cans, cover with a light syrup, seal up,
and bathe five minutes, open vent, close, and put away.
1379. Currant Jelly. — The best jelly can only be made before the cur-
rants are fully ripe — between June 25 and July 3. After scalding the
currants well, press them through a flannel bag, and while the juice is
hot, boil six or seven pounds of the best crushed sugar with one gallon of
juice, watching closely until it attains the proper consistency; then pour
in molds to cool.
Another way to make a very delicate jelly is to boil one gallon of juice
about ten minutes, and while boiling hot stir in eight pounds of granulated
sugar, and keep stirring until all dissolved, then pour into molds.
1380. Raspberries. — The best time is between July 5 and 15, and pro-
ceed same as strawberries.
The table
1889Page 334 · 1 recipe record on this page
Presented as published in 1889. 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
1372. Frogs' Legs a la Merrill. — Neatly pare off the claws of half a pound of very fine, fat, fresh frogs' legs. Cut them into pieces at each joint. Place them in a saucepan on the hot range, with half an ounce of very good butter. Season with one pinch of salt and half a saltspoonful of red pepper. Cook on a brisk fire for five minutes, then add a wineglassful of Madeira wine, with two finely minced truffles; reduce for three minutes. Crack into a bowl three egg yolks, add to it half a pint of sweet cream, beat well together one minute, pour it into the pan with the frogs, then gently shuffle the pan in opposite directions until the sauce thickens, which will take two minutes and a half. Pour into a hot souptureen, and serve.
1373. Strawberries. — After selecting and thoroughly washing the berries, fill the cans and cover with a twenty-five-degree syrup, seal up, and cook five minutes. Open the vent, to let hot air out, about one minute, then close the vent and put away. The best berries are in market between June 7 and 14.
1374. Pineapple. — The best pineapples (the sugar-loaf) come to market between June 15 and July 15. After selecting the ripest fruit, pare and cut all the eyes out, take the core out, cut in slices, and fill cans ; cover with a twenty-five-degree syrup ; seal up and cook twenty minutes. Open vent to let hot air out, close, and put away.
1375. Asparagus. — The best asparagus for canning is the Colossal, from Monmouth County, New Jersey, and the best time from May 12 to June 12. After selecting the large, perfect spears, wash thoroughly, then scald about ten minutes, and after filling the cans full, cover with a light salt water, and seal the cans up, leaving the vent open; then cook ten minutes ; then close the vent and cook two and one half hours. Open vent to let the gas out, and close it again.
1376. Rhubarb, or Pie-plant.— After peeling and cutting the rhubarb in pieces about one "inch long, fill cans and cover with a light syrup, seal up, and boil five minutes ; open vent to let the air out, close, and put away. The best time is from May 20 to June I.
1377. Cherries. — The best cherry, the white Ox-heart, ripens between June 20 and July i. Select the fruit, fill cans, and cover with a twenty-
five-degree syrup, seal up, cook fifteen minutes, open vent, close, and put away.
1378. Gooseberries. — Select the berries when green, between June 17 and July i. After filling the cans, cover with a light syrup, seal up, and bathe five minutes, open vent, close, and put away.
1379. Currant Jelly. — The best jelly can only be made before the currants are fully ripe — between June 25 and July 3. After scalding the currants well, press them through a flannel bag, and while the juice is hot, boil six or seven pounds of the best crushed sugar with one gallon of juice, watching closely until it attains the proper consistency; then pour in molds to cool.
Another way to make a very delicate jelly is to boil one gallon of juice about ten minutes, and while boiling hot stir in eight pounds of granulated sugar, and keep stirring until all dissolved, then pour into molds.
1380. Raspberries. — The best time is between July 5 and 15, and proceed same as strawberries.
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Frogs' Legs a la Merrill