Wash one head, each, lettuce and romaine; then
drain. Wash and scrape celery and cut in small pieces ;
there should be one-half cup. Boil two green peppers,
remove seeds, cool and shred. Peel four tomatoes and
cut in quarters. Remove pulp from one grape fruit.
Arrange lettuce and romaine in salad dish. Arrange
peppers in two sections opposite each other; fill remain-
Family Dinners. 85
ing sections with tomatoes. Put celery in centre and
cover with grape fruit pulp. Pour over French Dress-
ing. (See p. 6, under Family Dinners, Menu No. I.)
CHOCOLATE SOUFFLE.
2 tablespoons butter 4 cup powdered sugar
2 tablespoons flour (scant)
# cup milk 4 teaspoon salt
14 squares chocolate Yolks 3 eggs
2 tablespoons hot water Whites 4 eggs
4 teaspoon vanilla
Melt butter, add flour and pour on milk, gradually,
while stirring constantly. Bring to boiling point, and
add chocolate melted and mixed with sugar and water,
to form a smooth paste. Beat yolks of eggs until thick
and lemon colored, and add to first mixture; then add
salt and cool. Cut and fold in whites of eggs beaten
until stiff and dry and add flavoring. Turn into a but-
tered baking dish, and bake in a moderate oven from
thirty to thirty-five minutes. Serve immediately with
Creamy Sauce. This mixture may be baked in individual
cases and served with vanilla ice cream.
CREAMY SAUCE.
4 cup butter $ teaspoon lemon extract
14 cups powdered sugar 1 teaspoon vanilla
Cream the butter; add sugar gradually, beating con-
stantly; then add flavoring.
By thoroughly beating, this sauce may be made the
consistency of whipped cream.
86 What to Have for Dinner.
MENU NO. XXI.
“Bad cooking diminishes happiness and shortens life.”
BorLtep Happock witTH Hor Sauce Tartare.
FRENOH FRIED PoTaTOEs.
DEVILLED CHICKEN FRICASSE.
CHESTNUT BALLs.
ARTICHOKES WITH HOLLANDAISE SAUCE.
DresseD LETTUCE.
Cream CHEESE. Bar-Le-puc CurRRANTS. WAFERS.
| CustTarRD PUDDING.
Caré& Nor.
Family Dinners. 87
BOILED HADDOCK.
Clean a fish, leaving on head and tail. Arrange in
circular form in a round tin, and tie in cheese cloth.
Boil in Court Bouillon to cover, allowing thirty minutes
for a fish weighing four pounds. Remove to hot serving
dish, and garnish with parsley.
Serve hot with Hot Sauce Tartare,
COURT BOUILLON.
$ cup, each, carrot, onion 6 peppercorns
and celery, cut in small 2 cloves
pieces 4 bay leaf
2 sprigs parsley 1 tablespoon salt
2 tablespoons butter 2 tablespoons vinegar
2 quarts water
Cook carrot, onion, celery and parsley with butter
three minutes, add remaining ingredients and bring to
boiling point. To be used for stock in which to boil
fish.
HOT TARTARE SAUCE.
1 tablespoon butter 4 tablespoon, each, capers,
1 tablespoon flour olives, pickles and pars-
} teaspoon salt ley, finely chopped
4 cup milk 1 teaspoon lemon juice
4 cup Mayonnaise Dressing
Melt butter, add flour, and pour on, gradually, while
stirring constantly, the milk. Add capers, olives, pickles,
parsley and lemon juice, and lastly Mayonnaise Dress-
ing. Heat very hot, but do not allow mixture to reach
88 What to Have for Dinner.
the boiling point. This sauce may be served with any
boiled or fried fish.
FRENCH FRIED POTATOES.
Select small potatoes of uniform size. Wash, pare and
cut in halves lengthwise. Cut halves in four pieces,
lengthwise, and let stand in cold water one hour. Drain
and dry between towels, then fry in deep fat from eight
to ten minutes. Drain on brown paper, and sprinkle
with salt.
DEVILLED CHICKEN FRICASSE.
✪ Devilled Chicken Fricassee
Page 21 · 4 recipe records on this page
Presented as published in 1905. 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
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Wash one head, each, lettuce and romaine; then
drain. Wash and scrape celery and cut in small pieces ;
there should be one-half cup. Boil two green peppers,
remove seeds, cool and shred. Peel four tomatoes and
cut in quarters. Remove pulp from one grape fruit.
Arrange lettuce and romaine in salad dish. Arrange
peppers in two sections opposite each other; fill remain-
Family Dinners. 85
ing sections with tomatoes. Put celery in centre and
cover with grape fruit pulp. Pour over French Dress-
ing. (See p. 6, under Family Dinners, Menu No. I.)
CHOCOLATE SOUFFLE.
2 tablespoons butter 4 cup powdered sugar
2 tablespoons flour (scant)
# cup milk 4 teaspoon salt
14 squares chocolate Yolks 3 eggs
2 tablespoons hot water Whites 4 eggs
4 teaspoon vanilla
Melt butter, add flour and pour on milk, gradually,
while stirring constantly. Bring to boiling point, and
add chocolate melted and mixed with sugar and water,
to form a smooth paste. Beat yolks of eggs until thick
and lemon colored, and add to first mixture; then add
salt and cool. Cut and fold in whites of eggs beaten
until stiff and dry and add flavoring. Turn into a but-
tered baking dish, and bake in a moderate oven from
thirty to thirty-five minutes. Serve immediately with
Creamy Sauce. This mixture may be baked in individual
cases and served with vanilla ice cream.
CREAMY SAUCE.
4 cup butter $ teaspoon lemon extract
14 cups powdered sugar 1 teaspoon vanilla
Cream the butter; add sugar gradually, beating con-
stantly; then add flavoring.
By thoroughly beating, this sauce may be made the
consistency of whipped cream.
86 What to Have for Dinner.
MENU NO. XXI.
“Bad cooking diminishes happiness and shortens life.”
BorLtep Happock witTH Hor Sauce Tartare.
FRENOH FRIED PoTaTOEs.
DEVILLED CHICKEN FRICASSE.
CHESTNUT BALLs.
ARTICHOKES WITH HOLLANDAISE SAUCE.
DresseD LETTUCE.
Cream CHEESE. Bar-Le-puc CurRRANTS. WAFERS.
| CustTarRD PUDDING.
Caré& Nor.
Family Dinners. 87
BOILED HADDOCK.
Clean a fish, leaving on head and tail. Arrange in
circular form in a round tin, and tie in cheese cloth.
Boil in Court Bouillon to cover, allowing thirty minutes
for a fish weighing four pounds. Remove to hot serving
dish, and garnish with parsley.
Serve hot with Hot Sauce Tartare,
COURT BOUILLON.
$ cup, each, carrot, onion 6 peppercorns
and celery, cut in small 2 cloves
pieces 4 bay leaf
2 sprigs parsley 1 tablespoon salt
2 tablespoons butter 2 tablespoons vinegar
2 quarts water
Cook carrot, onion, celery and parsley with butter
three minutes, add remaining ingredients and bring to
boiling point. To be used for stock in which to boil
fish.
HOT TARTARE SAUCE.
1 tablespoon butter 4 tablespoon, each, capers,
1 tablespoon flour olives, pickles and pars-
} teaspoon salt ley, finely chopped
4 cup milk 1 teaspoon lemon juice
4 cup Mayonnaise Dressing
Melt butter, add flour, and pour on, gradually, while
stirring constantly, the milk. Add capers, olives, pickles,
parsley and lemon juice, and lastly Mayonnaise Dress-
ing. Heat very hot, but do not allow mixture to reach
88 What to Have for Dinner.
the boiling point. This sauce may be served with any
boiled or fried fish.
FRENCH FRIED POTATOES.
Select small potatoes of uniform size. Wash, pare and
cut in halves lengthwise. Cut halves in four pieces,
lengthwise, and let stand in cold water one hour. Drain
and dry between towels, then fry in deep fat from eight
to ten minutes. Drain on brown paper, and sprinkle
with salt.
DEVILLED CHICKEN FRICASSE.