small bottles. Will keep a year, if corked, and in a cool place. GREEN. (Coloring for Desserts.) Red coloring may be made with cranberries, and yellow, with saffron. Clean and scald and drain and pound a quart of spinach. Press through a sieve, add }i as much sugar, and boil it with the juice, yi an hour. FRENCH AROMATIC SEASONING. Mix J^ ounce each of thyme, bayleaves, and laurel, sweet marjoram, and rosemary. Dry these in the oven, and reduce to powder. Add ^ ounce each of powdered nutmeg and cloves, a teaspoon- ful of black pepper, and as much salt. When all are well mixed, sift, and put into bottles closely corked, for use. A pinch of this improves the flavor of soups, entrees, sauces, etc., when fresh herbs are not at hand. FRENCH SEASONING. (Another recipe.) Dry and pound together i^ ounces of thyme, I ounce of bayleaves, the same of sweet basil and summer savory, and also of sweet marjoram. Add a teaspoonful each of pepper and salt, i ounce of cloves✪ Essence of Ham, I nutmeg, and ^ ounce of mace, rubbed with the rind of a lemon and a clove of garlic. Dry in the oven, and strain and bottle for use. 59 With a Saucepan over the Sea TARRAGON VINEGAR. This adjunct to flavoring sauces and salads can be had at the grocery stores, about thirty-five cents a pint bottle. But it is easily made at home if you buy tarragon plants from a large florist, and by planting them in the garden, or in boxes, the fresh leaves will be useful all summer, so that in the fall, before frost, what is left can be made into vinegar. This plan gives a constant supply for a year. Gather the leaves on a dry day, wash them to remove insects, dry them, and after bruising them, adding about a pint to a quart of wine vinegar, add a tablespoonful each of chopped parsley and chives. Infuse for a week, strain it, and bottle closely. ENGLISH RECIPE FOR FRYING FISH. Wash the fish, dry it well, dust it thickly with flour. Beat an egg light, dip the fish carefully, then dip it in bread-crumbs. Fry in a deep pan, in butter, olive oil, or suet✪ English Recipe for Frying Fish, very hot. JEWISH RECIPE FOR FRYING FISH. (Prague.) Mix 6 ounces of flour, a pinch of salt, yolk of one egg, and i ounce of olive oil, well together, add I gill of tepid water,✪ Jewish Recipe for Frying Fish set aside ^ hour in a 60 With a Saucepan over the Sea cool place. Beat in the white of the egg, which has been beaten stiff, dip each fish in this, then in bread-crumbs, and fry in oil or fat, very hot. The Jews do not use butter for frying, as their religious laws forbid it, but they are, the world over, past masters of the art of frying, and es- pecially in the older cities of Europe, where they have kept to the ancient modes of living. POACHED EGGS. (Normandy.) Fry an onion, ^ clove of garlic, — which may be omitted, — some parsley, thyme, and a bayleaf, in I ounce of butter. Add ^ pint of red wine (or cider), the same of consomme, or white stock, and cook until well blended. Add salt and pep- per, strain it, and pour around 6 eggs, poached in vinegar and water, drained, and laid on toast, pre- viously dipped in hot water to soften it. Garnish with parsley. FRIED EGGa (Marseilles.) Fry four very fresh eggs in olive oil, drain them, add to the oil in the pan ^ cup of con- somme, ^ a green pepper, chopped and free from seeds, and 6 mushrooms. Cook this care- fully, and pour around the eggs. 6i With a Saucepan over the Sea EQGS. (Piedmont style.) Chop 4 anchovies, and dissolve them, free from bones and skin, in ^ pint of good stock, add the yolks of 6 eggs and the beaten whites of 2, salt and pepper and parsley. Stir over the fire until smooth, pour over some slices of toast which have been laid in a dish, sprinkle some grated cheese over all, and bake ten minutes in a hot oven. EGGS (as cooked in Sienna). ✪ Poached Eggs (Normandy)

AI-modernized reading of the original text

small bottles. Will keep a year, if corked, and in a cool place. GREEN. (Coloring for Desserts.) Red coloring may be made with cranberries, and yellow, with saffron. Clean and scald and drain and pound a quart of spinach. Press through a sieve, add }i as much sugar, and boil it with the juice, yi an hour. FRENCH AROMATIC SEASONING. Mix J^ ounce each of thyme, bayleaves, and laurel, sweet marjoram, and rosemary. Dry these in the oven, and reduce to powder. Add ^ ounce each of powdered nutmeg and cloves, a teaspoonful of black pepper, and as much salt. When all are well mixed, sift, and put into bottles closely corked, for use. A pinch of this improves the flavor of soups, entrees, sauces, etc., when fresh herbs are not at hand. FRENCH SEASONING. (Another recipe.) Dry and pound together i^ ounces of thyme, I ounce of bayleaves, the same of sweet basil and summer savory, and also of sweet marjoram. Add a teaspoonful each of pepper and salt, i ounce of cloves, I nutmeg, and ^ ounce of mace, rubbed with the rind of a lemon and a clove of garlic. Dry in the oven, and strain and bottle for use. With a Saucepan over the Sea TARRAGON VINEGAR. This adjunct to flavoring sauces and salads can be had at the grocery stores, about thirty-five cents a pint bottle. But it is easily made at home if you buy tarragon plants from a large florist, and by planting them in the garden, or in boxes, the fresh leaves will be useful all summer, so that in the fall, before frost, what is left can be made into vinegar. This plan gives a constant supply for a year. Gather the leaves on a dry day, wash them to remove insects, dry them, and after bruising them, adding about a pint to a quart of wine vinegar, add a tablespoonful each of chopped parsley and chives. Infuse for a week, strain it, and bottle closely. ENGLISH RECIPE FOR FRYING FISH. Wash the fish, dry it well, dust it thickly with flour. Beat an egg light, dip the fish carefully, then dip it in bread-crumbs. Fry in a deep pan, in butter, olive oil, or suet, very hot. JEWISH RECIPE FOR FRYING FISH. (Prague.) Mix 6 ounces of flour, a pinch of salt, yolk of one egg, and i ounce of olive oil, well together, add I gill of tepid water, set aside ^ hour in a With a Saucepan over the Sea cool place. Beat in the white of the egg, which has been beaten stiff, dip each fish in this, then in bread-crumbs, and fry in oil or fat, very hot. The Jews do not use butter for frying, as their religious laws forbid it, but they are, the world over, past masters of the art of frying, and especially in the older cities of Europe, where they have kept to the ancient modes of living. POACHED EGGS. (Normandy.) Fry an onion, ^ clove of garlic, — which may be omitted, — some parsley, thyme, and a bayleaf, in I ounce of butter. Add ^ pint of red wine (or cider), the same of consomme, or white stock, and cook until well blended. Add salt and pepper, strain it, and pour around 6 eggs, poached in vinegar and water, drained, and laid on toast, previously dipped in hot water to soften it. Garnish with parsley. FRIED EGGS (Marseilles.) Fry four very fresh eggs in olive oil, drain them, add to the oil in the pan ^ cup of consomme, ^ a green pepper, chopped and free from seeds, and 6 mushrooms. Cook this carefully, and pour around the eggs. With a Saucepan over the Sea EQGS. (Piedmont style.) Chop 4 anchovies, and dissolve them, free from bones and skin, in ^ pint of good stock, add the yolks of 6 eggs and the beaten whites of 2, salt and pepper and parsley. Stir over the fire until smooth, pour over some slices of toast which have been laid in a dish, sprinkle some grated cheese over all, and bake ten minutes in a hot oven. EGGS (as cooked in Sienna).

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Essence of HamGreen ColoringFrench SeasoningEnglish Recipe for Frying FishJewish Recipe for Frying FishPoached Eggs (Normandy)Fried Eggs (Marseilles)Eggs (Piedmont style)Fondue (Switzerland)Eggs (as cooked in Sienna)

With a saucepan over the sea