Jl. Cookery, American








PSLC WRARY
2003281
ASTOR, LENOX AND
TILDEN F" DATIONS
1942


DAINTY BREAKFASTS.
3. Crumpets.
Ingredients.-1lb. flour, 1 oz. barm, i pint cold water,
i pint boiling water, 1 oz. salt.
Put the salt into cold water, and beat it to a
froth with a whisk. Add separately the boiling
water, barm, and by degrees the flour, beating well
after each addition, and finally to a strong froth.
Set it in a large crock all night, and in the morning
beat it down with a wooden spoon. Bake on both
sides in greased rings on a hot griddle rubbed with
salt.
4. Hominy Tea Cakes.
Ingredients.—1 teacupful of hominy, 1 oz. butter, i gill of
sour cream, 1 egg, 1 teaspoonful of baking powder, 1 tea-
cupful of flour, salt.
Boil the hominy, and mix all the ingredients
well together with the hands; then beat for ten
minutes. Divide the mixture into light cakes, and
bake in greased tins in a good oven for fifteen
minutes. Serve hot in a folded napkin, or, if
wished, split and butter them.
5. Beaten Eggs.
Ingredients.—4 eggs, 1 tablespoonful of stock or cream,
I teacupful of peas.
Partly cook the peas. Break the eggs into a
pan with the stock or cream ; season with salt and


DAINTY BREAKFASTS.
3
pepper, and place on the fire ; add the peas, and
stir the mixture until it thickens.
Asparagus heads, cauliflower, or mushrooms,
can be used instead of peas.
6. Beaten Eggs with Ham.
Ingredients.—4 eggs, 1 tablespoonful of stock or cream,
1 lb. of ham.
Partly cook the ham, cut it into dice, and pro-
ceed in the same way as in the above.
7. Anchovy Eggs.
Ingredients.—6 eggs, 1 teacupful of grated bread, 2 oz.
butter, 2 anchovies, i dessertspoonful of parsley and onion
mixed.
Chop the anchovy, parsley, and onion, and put
them with two thirds of the crumbs, the butter,
and the yolks of three of the eggs, into a pan, and,
after mixing well together, heat them over a slow
fire, stirring until the mixture thickens. Poach
the other three eggs and lay them on the top.
Sprinkle with salt, pepper, and a few bread-
crumbs, and serve with fried pieces of bread.
8. Savoury Eggs.
Ingredients.—8 eggs, 1 teacupful of broken bread, 2 ozs.
butter, i dessertspoonful of parsley and onion mixed, a pinch
of herbs.
Boil six of the eggs hard, and cut them in


DAINTY BREAKFASTS.
dish. Place it in the oven until it begins to bubble.
Break the eggs carefully in; strew bread-crumbs
over and return it to the oven for three minutes.
Warm and pour in the rest of the gravy; strew
over a few more bread-crumbs, and bake till the
eggs are set.
11. Eggs and Tomato Sauce.
Ingredients.-4 eggs, 1 teacupful of tomato sauce, I OZ.
butter.
Melt the butter in a dish; break the eggs care-
fully in and place on a stove until they begin to
set. Warm and pour the sauce over.
12. Tomato Tortilla.
Ingredients.—1 lb. tomatoes, 2 ozs. butter, 3 eggs.
Melt the butter in a stewpan. Add the
tomatoes sliced and seasoned with salt and pepper,
and stew until they are tender. Beat the eggs and
pour in, stirring till quite thick. Serve on hot
buttered toast.
13. Ham Tortilla.
Ingredients. lb. ham, 3 eggs, 4 ozs. butter or oil.
Cook the ham, chop it, and put it with the
butter or oil in a pan. Beat and season the eggs
with mustard and pepper; pour them in and stir


DAINTY BREAKFASTS.
19. Omelette au Jambon.
Ingredients.—1 slice of ham, 1 teaspoonful of parsley,
1 lb. white meat, lemon-juice, 2 ozs. butter, 3 eggs.
Chop the ham, meat, and parsley, and mix well
together with some mustard, pepper, and a squeeze
of lemon. Beat the eggs and stir them in. Melt
the butter in a pan and pour in the mixture. To
prevent burning, revolve the pan over the fire until
the mixture begins to set, then let it rest a minute.
Double the omelette in a half by sliding a slice
under it ; let it brown.gently ; reverse it on a hot
dish, and serve immediately.
20. Savoury Omelet.
Ingredients.—3 eggs, 2 ozs. butter, i dessertspoonful of
herbs.
Melt the butter in a sauté pan. Beat the eggs,
mix with the herbs, pepper and salt, and pour into
the butter. Proceed as in No. 19.
21. Omelette aux Tomates.
Ingredients.—3 eggs, 2 tomatoes, 2 oz. butter, lemon-
juice, garlic.
Rub the pan with garlic and melt the butter
in it. Beat the eggs well. Pulp the tomatoes
through a sieve ; season with a squeeze of lemon,


о
DAINTY BREAKFASTS.
VOU.
24. Cowheel Bourgeois.
Ingredients. — I cowheel, i lemon, 1 tablespoonful of
parsley, 2 bay - leaves, i onion, 1 oz. butter, i pint stock,
tablespoonful of flour.
Stew the heel for three hours, cut it into square
pieces, and lay them aside. Fry the onion cut in
slices. Chop the parsley. Rub the flour in the
butter, and boil them with the onion and parsley
in the stock with the bay-leaves, lemon-juice, salt,
and pepper, for one hour, stirring until it thickens.
Heat the cowheel in the gravy and serve with
croûtons of fried bread.
25. Poultry Fritters.
Ingredients.- 1b. poultry, 2 poultry livers, 1 lb. French
roll, 2 large mushrooms, 2 ozs. butter, 5 eggs, 1 tablespoonful
flour, i pint milk, lemon-peel.
Chop the poultry, livers, and mushrooms. Melt
the butter in a stewpan, and add the crumb of the
roll soaked in milk and squeezed dry, the poultry,
livers, mushrooms, two eggs, grated lemon-peel,
salt and pepper, and stir until very hot; then turn
on a dish to cool. Make a batter with the flour,
milk, and two eggs, and sauté very lightly in butter,
forming two pancakes. Lay one on a dish, spread
with the mixture, and cover with the other pancake.


DAINTY BREAKFASTS.
II
Cut into shapes, and lay aside till cold; then egg
and bread-crumb, and fry in plenty of boiling fat
or oil.
26. Calves' Brain Fritters.
Ingredients.—1 calf's or ox brain, 2 eggs, 1 tablespoonful
of flour, i pint of milk.
Take off the skin and place the brains in warm
water for an hour, then boil them in fresh water
till they are quite firm. Make a batter with the
flour, eggs, milk, and plenty of salt. Cut the brain
in slices, and throw each, with a spoonful of the
batter, into plenty of boiling oil. Keep them well
separated, and fry until brown and crisp.
27. Brains in Brown Gravy.
Ingredients.—1 calf's or ox brain, } lb. mushrooms or
tomatoes, 3 ozs. butter, 1 tablespoonful of flour, 2 bay-leaves,
I onion, I lemon, i saltspoonful of sugar, i pint of stock.
Take off the skin, and place the brains in warm
water for an hour; dredge with flour, and bake in
a moderate oven for three quarters of an hour,
basting constantly with two ounces of the butter.
Chop and fry the onion, and boil it with the mush-
rooms or tomatoes, bay-leaves, juice of lemon, sugar,
salt, and pepper, in the stock; rub the flour in one


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ounce of butter, and stir in the gravy till it thickens.
Let it simmer for twenty minutes ; pour round the
brain and serve.
28. Brain Rissoles.
Ingredients.—1 ox or calf's brain, I dessertspoonful of
parsley, I saltspoonful of herbs, 1 egg, bread-crumbs.
Take off the skin and blanch the brains in warm
water for one hour. Cut into slices. Sift the
bread-crumbs and season them with the parsley
chopped, herbs, salt and pepper. Dip the slices in
egg, cover with the crumbs, and fry a pale brown
in plenty of boiling oil.
aso
29. Liver Rissoles.
Ingredients. — 1 calf's liver, 1 lb. suet, 1 small onion,
2 eggs, bread-crumbs.
Scrape the liver and chop the suet. Boil and
chop the onion, and mix these ingredients together;
season with pepper and salt ; moisten with one egg,
and form the mixture into balls. Roll in egg and
finely sifted bread-crumbs, and fry in plenty of
boiling fat.
30. Kidney Sauté.
Ingredients.—4 kidneys, 2 ozs butter.
Melt the butter in a pan. Split, and lay in it, the
kidneys the flat side downwards for three minutes,


DAINTY BREAKFASTS.
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then turn and season them with salt and pepper;
sauté for two more minutes; place on hot buttered
toast, and pour the butter and gravy over.
31. Kidneys à la Maitre d'Hôtel.
Ingredients.—4 kidneys, 1 tablespoonful of parsley, I tea-
spoonful of shalot.
Chop the parsley and shalot. Melt the butter
in a pan, stir in the parsley and shalot, pepper and
salt. Then split the kidneys, and proceed as in
No. 30.
32. Kidneys Bread-crumbed.
Ingredients.—4 kidneys, i egg, 2 ozs. butter, i anchovy,
bread-crumbs.
Split the kidneys but do not divide them. Run
them on a skewer under the white part. Dip them
in egg and cover with bread-crumbs seasoned with
pepper. Place them on a gridiron over a sharp
fire for three minutes ; turn them, and when done
remove the skewer. Pound the butter and anchovy
together, and fill the centre of each kidney.
33. Veal Kidney.
Ingredients.—1 kidney, 1 oz. butter, lemon-juice, bread-
crumbs.
Split the kidney but do not divide it. Dip it


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into the butter melted ; sprinkle with bread-crumbs
seasoned with salt and pepper. Squeeze the lemon-
juice over and broil over a clear fire. Serve on
buttered toast.
34. Kidneys à la Maréchale.
Ingredients.—4 kidneys, 4 slices of bacon, 4 large mush-
rooms, i dessertspoonful of parsley, 1 oz. butter, 2 table-
spoonfuls of stock or tomato-juice.
Fry the bacon in a pan. Chop the parsley and
add it with the mushrooms, kidneys, butter, pepper,
and salt. When sufficiently cooked remove the
kidneys and bacon. Stir the stock or tomato-juice
into the other ingredients, and pour over the
kidneys on a hot dish.
35. Beef Kidneys.
Ingredients.—1 kidney, 2 tablespoonfuls of parsley, lemon-
juice.
Cut the kidney into dice and stew it gently in
half a pint of water for two hours. Chop the
parsley, and add it with lemon-juice, salt, and
pepper, to the above, half an hour before serving.
Garnish with mushrooms or French beans.


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minutes. Slice the carrot, turnip, and onion, and
boil them with the sweetbreads, bacon, parsley,
bay-leaf, salt, and pepper, in the broth for twenty
minutes. Take the sweetbreads out, dry them in
a cloth, and egg and bread-crumb them. Tie them
on a spit and roast for fifteen minutes. Serve on
hot buttered toast, and pour over them the butter,
with some Worcester or Harvey sauce.
39. Croquettes.
Ingredients.—1 lb. poultry or white meat, 2 ozs. ham, 1
dessertspoonful of parsley, grated lemon-peel, 1 teaspoonful
flour, 1 oz. butter, i gill milk, 3 eggs.
Melt the butter in a stewpan. Mince the meat,
ham, parsley, and a little lemon-peel, and add to
the butter, with salt, pepper, and two eggs. Stir
quickly until warmed through, and then turn on a
dish. When cold form into small rolls. Egg and
bread-crumb, and fry in plenty of boiling fat or oil.
Serve with fried potatoes or parsley.
40. Bacalao, or Dried Cod Fritters.
Ingredients.—1 lb. bacalao, 2 eggs, pint milk, 1 table-
spoonful of flour.
Soak the bacalao for three hours, and shred it
with two forks. Make a batter of the flour, milk,
and beaten eggs. Mix in the fish, and drop it by


DAINTY BREAKFASTS.
tablespoonfuls at a time in plenty of boiling oil.
Fry a pale brown, and very crisp.
41. Bacalao with Tomatoes.
Ingredients.—1 lb. bacalao, 1 lb. tomatoes, ] lb. onions,
2 oz. butter.
Soak and shred the fish as in No. 40. Cut the
onions and tomatoes into thin rounds. Lay part of
them in a dish and cover with part of the fish;
sprinkle with salt and pepper, and put another
layer of tomatoes, then of fish, and lastly cover
with tomato and onion. Break the butter into
small pieces, place it on the pie, and bake in a slow
oven for one hour.
42. Kedgeree.
Ingredients.—4 ozs. cooked fish, 4 ozs. boiled rice, 3 eggs,
2 ozs. butter, 2 chillies.
Shred the fish. Boil the eggs hard and chop
them with the chillies. Stir all the ingredients
together in a pan until they are quite hot. Season
with salt and pepper.
43. Kromeskies of Fish.
Ingredients.—4 ozs. fish, 1 oz. butter, 2 ozs. flour, ) pint
milk, i dessertspoonful of parsley, lemon-juice, 2 eggs.
Melt the butter in a pan; stir in one ounce of
flour and mix thoroughly; pour in half the milk, and



DAINTY LUNCHEONS.
44. Devonshire Pie.
Ingredients.—1 lb. calves' liver, i lb. fat bacon or ham
2 lbs. meat or poultry, 1 tablespoonful of parsley, 1 lb. of
tin mushrooms, 1 large onion, mixed spice, mixed herbs..
Soak and dry the liver. Chop the parsley,
onion, and mushrooms. Fry lightly the ham,
onion, and parsley, add the liver and mushrooms,
and fry all together. Pound with a little mixed
spice, a large teaspoonful of herbs, salt, pepper, and
cayenne, and press it in a basin. Cut the meat
into dice. Fill a dish with alternate layers of the
forcemeat and the meat. Press well down. Cover
with a rich paste or clarified butter, and bake in a
moderate oven for two hours.
45. Veal and Ham Pie.
Ingredients. — 1 lb. veal, } lb. ham, 2 bay-leaves, 3 eggs,
4 lb. suet, bread-crumbs, mixed herbs.
Make a forcemeat of the suet, some bread-


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crumbs, 1 teaspoonful of mixed herbs, salt, pepper,
and one egg ; form into balls. Cut the veal and
ham into pieces. Boil two eggs hard and cut in
slices. Fill a dish with the ingredients placed in
alternate layers; season with pepper, salt, and the
bay-leaves. Cover with a rich puff paste, and bake
in a good oven for one hour and a half.
46. Meat Mould.
Ingredients.—1 lb. cold meat, 2 lbs. potatoes, 4 onions,
1 tablespoonful of parsley, 2 ozs. butter, a little milk.
Mince the meat, onions, and parsley. Boil and
mash the potatoes and mix all together with the
butter, a little milk, salt, and pepper. Bake in a
mould for two hours in a moderate oven.
47. Fowls à la Marengo.
Ingredients.—1 fowl, 2 ozs. butter, i pint poultry gravy,
1 lb. or tin of mushrooms, 3 tablespoonfuls of tomato sauce,
3 eggs, Spanish olive.
Cut up a raw, or lightly cooked fowl, and fry in
butter. Add the gravy, mushrooms, and sauce, and
stew gently for half an hour. Pile the mixture
on a dish. Boil the eggs hard ; cut in slices and
fry brown. Place them over the fowl with croûtons
of fried bread and stoned olives.


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21
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48. Devilled Fowl.
Ingredients.—The legs of fowl or turkey, 2 ozs. butter,
I teaspoonful of chutnee.
Melt the butter and mix it with the chutnee, and
plenty of cayenne, mustard, pepper, and some salt.
Score the legs deeply ; rub the mixture well in and
coat thickly. Grill slowly half an hour, turning
frequently. Serve with dissolved butter.
49. Fowls à la Venise.
Ingredients.—1 lb. cold poultry, i lb. cold tongue or ham,
4 ozs. macaroni, 4 mushrooms, 4, eggs, 1 lb. Parmesan or
Gruyère cheese, i cupful of broth, i cupful of milk, 1 table-
spoonful of flour, 1 oz. butter.
Cut the tongue into thick pieces about an inch
long. Boil the macaroni, and stew with the fowl
and the tongue in broth and milk for five minutes ;
thicken with the flour and butter, and stir till it
boils. Stir in the eggs, grated cheese, cayenne and
salt, and warm through, shaking all the while.
Place the fowl on a dish, and the macaroni round.
Pour the sauce over.
50. Chicken and Rice Cutlets.
Ingredients.—_ lb. cold chicken, 1 teacupful of rice, i
onion, 1 oz. butter, i lb. cold ham, 1 egg, i pint stock, bread-
crumbs.
Pound the ham and chicken together. Boil the


DAINTY LUNCHEONS.
little milk and boil with the remainder, the onion,
lemon-juice, sugar, pepper, and salt, for two hours.
Rub through a sieve. Rewarm with the hard-boiled
eggs. Stand them on a dish and serve with a wall
of boiled rice.
53. Curried Vegetables.
Ingredients.—3 potatoes, I small vegetable marrow, I
carrot, 1 turnip, 1 pint peas, į pint French beans, i pint
stock, 2 tablespoonfuls curry powder, 1 tablespoonful of flour,
i} tablespoonfuls of vinegar, 1 teaspoonful of sugar.
Prepare the vegetables and cut into dice. Melt
the butter, stir them in, but do not let them brown.
Mix the powder and flour in the stock and stir over
the fire till thickened. Let the vegetables, sugar,
vinegar, and salt, simmer in the gravy till tender.
Serve with a wall of boiled rice.
54. Curried Fish.
Ingredients.—1 lb. fresh or tinned fish, 2 oz. butter, å pint
stock or milk, 1 tablespoonful of flour, 1 large onion, i apple,
1 tablespoonful of curry powder, 2 bay-leaves, i lemon,
teaspoonful of sugar.
Slice the onion and apple, and fry them lightly
with the powder in the butter. Boil them with the
bay-leaves, lemon-juice, flour, sugar, and salt, in the
stock for half an hour, stirring till it boils. Add
the fish and let it simmer for fifteen minutes.
Serve with a wall of boiled rice.


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DAINTY LUNCHEONS.
55. Tripe Guisado.
Ingredients.- lb. tripe, i onion, 1 tablespoonful of pars-
ley, 1 tablespoonful of oil, 1 oz. butter, 1 lemon, i pint milk.
Stew the tripe in milk till partly cooked, and
cut into square pieces. Slice the onion, chop the
parsley, and fry them lightly with the tripe in the
butter and oil. Season with the juice of the lemon,
salt and pepper.
56. Tripe à la Gitana.
Ingredients.—} lb. tripe, i sheep's trotter, i sausage,
3 lb. ham or bacon, 1 lemon, 1 clove of garlic, 4 onions,
I saltspoonful of saffron.
Cut the tripe and ham into square pieces, and
bone the trotter. Put them, with three onions, the
juice of the lemon, salt, and pepper, into one quart
of water. Pound the garlic, the remaining onion,
and the saffron, and boil all together for four hours.
Add the sausage one hour before serving. If neces-
sary, use more lemon-juice, and thicken with flour.
57. Veal Cutlets with Spinach.
Ingredients. — 1 lb. veal cutlets, 1 lb. ham or bacon,
1 egg, bread-crumbs, herbs, 1 lb. spinach, 2 tablespoonfuls
of cream or i oz. butter, lemon-juice.
Cut the veal into small pieces about three
quarters of an inch thick, and beat with a rolling-


DAINTY LUNCHEONS.
25
pin. Mix some dried herbs, pepper, and salt, with
bread-crumbs ; dip the veal into egg, and cover
with the crumbs. Cut the bacon into similar sized
pieces and fry. Fry the cutlets in boiling fat.
Boil the spinach, squeeze very dry, and chop it on
a board. Warm it again with the cream or butter,
some lemon-juice, and pepper. Pile it on a dish,
with the slices of bacon and the cutlets laid round
alternately. Serve with a rich gravy poured round.
58. Mutton Cutlets.
Ingredients.—1} lb. mutton cutlet, 1 egg, 3 large potatoes,
bread-crumbs.
Divide each joint into two neat cutlets, and
trim carefully. Egg and bread-crumb, and fry in
boiling fat or oil. Cut the potatoes into slices,
and pare to the centre without breaking. Fry
carefully in boiling fat, and pile in the dish. Put
a small paper frill on the bone of each cutlet, and
dress them round the potatoes.
59. Roulades.
Ingredients.—1 lb. beef, 1 lb. bacon, 1 egg, bread-crumbs,
2 ozs. butter.
Cut thin slices of beef, and lay on each a slice
of bacon ; roll and tie each one. Dip into egg,
and cover with bread-crumbs seasoned with salt


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DAINTY I.UNCHEONS.
and pepper. Sauté them gently in the butter for
ten minutes, and serve with a rich gravy.
60. Meat Puffs.
Ingredients.- 1 lb. potatoes, 1 egg, i lb. cold meat, 1 lb.
cold bacon.
Cut the meat thin, lay over the bacon, and
divide into small squares. Boil and mash the
potatoes ; season with salt and pepper; moisten
with the egg, and roll thin. Lay the meat upon
the paste, cut into sufficiently large squares to
fold over it at each corner and cover it. Fry in
boiling fat, and serve with fried parsley.
61. Meat Scallops.
Ingredients. — I dozen small scallop shells, 1 lb. meat,
1 egg, bread-crumbs, 1 oz. butter, 1 tablespoonful of parsley,
i saltspoonful of onion.
Soak the shells in vinegar and water for twenty-
four hours, and clean them. Mince the meat, onion,
and parsley, season with salt and pepper, and fill
the shells. Soak bread-crumbs in the yolk of the
egg, and cover the meat with them. Place a little
butter over each, and bake in a brisk oven. Raise
the centre of an entrée dish with an inverted mould,
cover neatly with a napkin, and dress the shells
round it. Put little bunches of parsley between..


DAINTY IUNCHEONS.
62. Oyster Loaves.
Ingredients.--20 oysters, 6 rounds of bread, 2 eggs,
I wineglassful of milk, 1 tablespoonful of bread-crumbs,
I oz. butter, 1 tablespoonful of cream, 2 tablespoonfuls of
flour, 1 teaspoonful of anchovy sauce, lemon-peel.
Hollow the slices of bread, leaving a thin case ;
dip them in a mixture of the bread-crumbs, milk,
and eggs, and fry a pale brown. Set the oysters
over boiling water for a few minutes. Remove the
beards, and let them simmer with the liquor and a
strip of lemon-peel for half an hour. Strain and
mix with the cream, butter, anchovy sauce, cayenne
and pepper, mix the flour smoothly in, and stir
till it boils. Cut the oysters, fill the cases, and
pour the sauce over.
63. Scotch Woodcock.
Ingredients.—3 eggs, anchovy paste.
Boil the eggs hard. Spread some buttered toast
thickly with anchovy paste. Lay the eggs over,
and warm in the oven.
64. Oysters à la Française.
Ingredients.—2 dozen oysters, 2 dozen small slices of fat
bacon, parsley, bread-crumbs.
Fry the bacon, and let it get cold. Rub the
bread-crumbs through a sieve, season with salt


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DAINTY LUNCHEONS.
and pepper; chop the parsley very fine, mix with
the crumbs, and sprinkle over the oysters. Run
them alternately with the bacon on fine skewers.
Warm through in a Dutch oven, and serve on hot
buttered toast.
65. Oysters à la Espagnol.
Ingredients.- 1 dozen oysters, 2 oz. butter, } lb. mush-
rooms, i dessertspoonful of parsley, 1 cupful of stock, 1 lemon,
i dessertspoonful of flour.
Beard the oysters; chop the parsley and boil
it with the mushrooms in the stock ; thicken with
the flour rubbed into the butter. Add the oysters,
but do not let them boil. Squeeze the lemon-juice
over them, and serve with fried sippets of bread.
66. Oyster Fritters.
Ingredients.—2 dozen oysters, 3 eggs, 1 tablespoonful of ..
flour, ì pint milk.
Make a batter of the eggs (well beaten), the
flour, and milk. Beard the oysters, and fry each
separately with a spoonful of the batter in boiling
oil. Serve with fried parsley.
67. Oysters in a Blanket.
Ingredients.—2 dozen oysters, 2 dozen slices of fat bacon,
I oz. butter.
Beard the oysters, wrap each in a slice of bacon,


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DAINTY LUNCHEONS.
onion into slices and fry. Chop the parsley and
boil in the stock with the mushrooms and toma-
toes. Season with salt and pepper, thicken with
the flour mixed with the butter, and stir till it
boils. Add the slices of cod and boil.
71. Sole Asado.
Ingredients.—1 large sole, 2 ozs. butter, j a small onion,
lemon, mixed herbs, 1 glass white wine, bread-crumbs.
Lay the sole in the dish in which it will be
served. Chop the onion, mix with bread-crumbs,
a little powdered herbs, salt, and pepper, and cover
the fish with the mixture. Squeeze over it the
lemon-juice, add the wine and butter, and bake
in a moderate oven for half an hour.
72. Herring Roes en Papeleta.
Ingredients.—6 large herring roes, 1 teaspoonful of pars-
ley, I teaspoonful of onion, I teaspoonful of mushroom,
2 ozs. butter.
Blanch the roes in warm water, and drain them.
Chop the parsley, onion, and mushroom ; season
with salt and pepper, and sauté in the butter, but
do not brown. Add the roes, and sauté over a slow
fire. Put into small paper cases, and brown in a
Dutch oven.


DAINTY LUNCHEONS.
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73. Fish Pudding.
Ingredients.—6 ozs. fish, 3 ozs. bread-crumbs, 2 ozs. butter,
i lemon, 1 oz. flour, i pint milk, 3 eggs.
Shred the fish, previously cooked ; let it soak in
one gill of milk with the bread-crumbs, lemon-juice,
one ounce of butter, cayenne, salt and pepper, for
ten minutes. Beat the eggs, and mix all well to-
gether. Pour into a greased mould, and steam for
twenty minutes. Make a sauce with the remainder
of the milk, the flour, and one ounce of butter.
74. Marrow Patties.
Ingredients.- 1b. marrow, I dessertspoonful of parsley,
1 lemon, puff paste.
Prepare and roll out some puff paste three-
quarters of an inch thick; stamp out three rounds
of graduated size for each patty, place the two larger
rounds one above the other, and bake all three
in a brisk oven. Rub a board with onion, cut the
marrow into dice, boil for one minute, and drain.
Chop the parsley, and mix lightly with the marrow,
lemon-juice, salt, and pepper. Hollow out the
larger rounds, and fill with the mixture; cover
with the small round, and serve hot or cold.


DAINTY LUNCHEONS.
75. Chicken Patties.
Ingredients.—1 lb. cold chicken, i slice lean ham, i des-
sertspoonful of parsley, 1 small onion, i tin of mushrooms,
4 pint milk, 2 ozs. butter, 1 tablespoonful of flour.
Prepare the cases as in No. 74. Stew the bones,
onion, parsley, and part of the liquor of the tin of
mushrooms, until very little remains. Strain it.
Thicken the milk with the butter and flour, stir
till it boils, and mix with the liquor. Chop the
chicken, ham, and mushrooms, stir all together,
season with salt and pepper, and fill the cases.
76. Lobster Patties.
Ingredients.—1 lobster or tin, i pint milk, 4 ozs. butter,
I dessertspoonful essence of anchovy, į lemon, 1 table-
spoonful of flour, puff paste.
Pound the coral with two ounces of butter.
Reserve the white meat, and stew the remainder,
with the head, small claws, and essence of anchovy,
in the milk; thicken with flour and two ounces of
butter. Season with cayenne and salt, and stir till
it boils. Cut the meat into small pieces. Strain
the sauce, and mix it with the meat and pounded
coral. Squecze over it the lemon-juice. Prepare
and fill the cases as in No. 74, and serve hot or cold.


DAINTY LUNCHEONS.
77. Fish-Roe Patties.
Ingredients.—3 soft roes of herrings, i pint stock and
milk mixed, 2 ozs. butter, 1 tablespoonful of flour, i dessert-
spoonful of parsley.
Prepare the cases as in No. 74. Warm the
stock and milk, with the parsley chopped, salt and
pepper, and thicken with the butter and four, and
when hot add the roes, and stir on the fire for
three minutes. Fill the cases, and serve hot with
fried parsley.
78. Lobster Mould.
Ingredients.—1 lobster or tin, 3 eggs, 2 ozs. butter, 1 salt-
spoonful of powdered mace, i oz. bread-crumbs.
Chop the fish, and season with the mace, salt,
and pepper. Rub the butter into the crumbs, beat
the eggs, pound all the ingredients well together,
and boil in a buttered mould for an hour. Serve
, with the coral and claws as a garnish.
79. Casserole of Rice.
Ingredients.—1 lb. rice, I slice of ham, 2 ozs. butter,
1 pint stock.
Wash the rice three times, drain, and let it
simmer with the ham in the stock till tender.
Mash it well, and roll into a ball. Shape and


DAINTY LUNCHEONS.
hollow it out, paint it well with oiled butter, and
bake a golden brown.
80. Bread Cases.
Ingredients.-French rolls and oil.
Divide the rolls lengthways ; pare and hollow
them. Fry lightly for cases for fruit, meat, or
curry.
81. Italian Rice.
Ingredients.--1 lb.rice, 1 lb. Parmesan cheese, 1 lb. cooked
meat or fish.
Boil the rice till tender, drain it thoroughly, and
fry a light brown in butter or oil. Shred the meat,
grate the cheese, and mix all together. Season
with salt and pepper, and warm through.
82. Casserole of Curried Prawns.
Ingredients.—1 tin prawns, i onion, 1 tablespoonful of
curry sauce, 1 teaspoonful of curry powder, 1 large cupful of
gravy, i apple, 1 oz. butter.
Fry the onion and apple in the butter, and warm
in the gravy ; rub through a sieve, add the curry
paste, powder, and prawns, season with salt and
pepper, and stir all well together over the fire
until quite hot. Prepare a casserole as in No. 79,
and fill it with the mixture, or serve with boiled rice.


DAINTY LUNCHEONS.
35
83. Casserole of Cod.
Ingredients.—1 lb. cod, i doz. oysters, 2 ozs. butter, 1 pint
milk, 1 tablespoonful of flour.
Pull the fish into flakes; make a sauce of the
flour, butter, and milk, and the liquor of the
oysters. Season with pepper and salt, add the
fish, and boil once. Stir in the oysters, and fill
the casserole.
84. Croquettes of Salmon:
Ingredients.—1 lb. or tin of salmon, 1 oz. bread-crumbs,
I teaspoonful of anchovy sauce, 2 eggs, I gill milk, bread-
crumbs.
Stir the crumbs in the milk over the fire until a
paste is formed. Pound the fish, and mix it with
the paste, anchovy sauce, one egg, and a little salt
and pepper. Form into small balls, roll in egg
and sifted bread-crumbs, and fry in plenty of
boiling fat or oil.
85. Tomato Salad.
Ingredients.—Tomatoes, Spanish onions or cucumber,
2 tablespoonfuls of oil, 1 tablespoonful of tarragon vinegar.
Slice the vegetables, pour over the oil and
vinegar, and season with pepper and salt.


DAINTY LUNCHEONS.
86. Italian Salad.
Ingredients.- 1 head of celery, i bunch of watercress,
6 olives, 4 anchovies, capers, oil.
Make a bed of watercress, clean and cut the celery
into pieces, and pile it in the centre of the water-
cress. Sprinkle with half a teaspoonful of vinegar
from the capers, a dessertspoonful of oil, salt, and
pepper. Bone and scale the anchovies, lay them
over with the olives placed between, sprinkle with
capers, and a little more oil and vinegar.
87. Salad of Cooked Vegetables.
Ingredients.—Cauliflower, harico beans, French beans,
ed cabbage, oil, vinegar, 3 eggs.
Mix the vegetables in three dessertspoonfuls of
oil, one of vinegar, pepper and salt, and pile them
on a dish. Boil the eggs hard, slice and lay them
over.
83. Chicken Salad.
Ingredients.--Cold chicken, macédoine, 1 lettuce, 3 eggs,
beetroot, 3 tablespoonfuls of oil, 1 tablespoonful of vinegar.
Chop and mix the chicken and lettuce, boil the
eggs hard, and pound the yolks with one teaspoonful
of sugar and one each of salt, pepper, and mustard,
using each separately. Mix the oil well in, and


DAINTY LUNCHEONS.
99. Tomatoes farcies.
Ingredients.-6 large tomatoes, 2 ozs. butter, 3 ozs.
Gruyère cheese, 3 ozs. bread-crumbs, 1 lemon, 2 eggs, cayenne,
mustard.
Remove the pips of the tomatoes, grate the
cheese, beat the eggs, and make into a forcemeat
with the bread-crumbs, cheese, juice of lemon,
cayenne, mustard, pepper, and salt. Fill the
tomatoes, and place some butter on each. Bake
in a buttered dish for ten minutes.
100. Orange Sponge.
Ingredients.—7 oranges, 1 oz. isinglass, 1 lemon, 3 eggs,
4 ozs. sugar.
Dissolve the isinglass in one pint of water and
let it cool. Mix in the juice of the oranges and
lemon, the whites of the eggs, and pounded sugar;
whisk all together till it becomes like a sponge, and
white. Turn into a mould for one day.
101. Almond Rice.
Ingredients.--8 ozs. rice, 2; pints milk, 8 ozs. white sugar,
2 ozs. almonds, 1 teaspoonful cinnamon.
Chop the almonds and boil with the sugar and
rice in the milk, till the rice is tender. Pour it on
a dish, sift cinnamon over, and serve cold.


42
DAINTY LUNCHEONS.
102. Devonshire Cream.
Ingredient.—1 quart milk.
Let the milk stand in a cool place for twenty-four
hours in winter, or twelve in summer. Set it on a
stove where there is but little heat, and as the milk
warms it will thicken. Do not let it boil.
103. Almond Pasties.
Ingredients.—1 lb. ground almonds, i lb. castor sugar, i lb.
flour, 1 lb. butter, 3 eggs, jam, essence of almonds.
Mix the almonds, half of the sugar, a few drops
of essence, and the white of one egg, to form a
paste. Mix the flour, butter, and remainder of the
sugar, and work it into a paste with the whites of
2 eggs. Roll both out, and place one upon the
other. Brush over with the yolks, sprinkle with a
little chopped almonds, and bake in a moderate
oven till they are a pale brown. Ornament with
jam when cold.
104. Almond Trifle.
Ingredients.—7 sponge cakes, 2 ozs. almonds, 3 eggs,
2 ozs. sugar, i pint milk, essence of vanilla, i wineglassful
of sherry or brandy.
Split each cake into four, and spread jam


DAINTY LUNCHEONS.
13
between. Place on a dish and pour the wine over.
Make a custard with the eggs, milk, and sugar;
stir till it thickens, and when nearly cold flavour
with the essence and pour it over the cakes. Blanch
and split the almonds, and insert the pieces in the
trifle.
105. Almond Cream.
Ingredients.--lb. flour, 4 eggs, i lb. castor sugar, } lb.
butter, 2 ozs. almonds, i pint cream, essence of vanilla.
Mix the flour and sugar; beat the eggs, the
whites and yolks separately, and stir in ; melt the
butter, and stir all well together. Pour the mixture
about an inch thick into a greased tin, and bake in a
moderate oven for an hour. Cut into fingers, chop
and strew almonds thickly over, and pile nicely in
dish, leaving the centre hollow. Beat the cream to
a stiff froth, flavour with the essence, and fill the
centre of the piled pastry.
106. Milan Pastry.
Ingredients.- 1b. flour, à lb. butter, i lb. castor sugar,
6 eggs, jam.
Mix the flour and sugar; beat the whites and
yolks of the eggs separately, and stir in ; melt the
butter, and mix all together. Pour the mixture
about an inch thick into a greased tin, and bake in


44
DAINTY LUNCHEONS.
a moderate oven for one hour. Cut into fingers
and put jam between.
107. Apricot Creams.
Ingredients.—1 pint cream, apricot jam, essence of vanilla.
Whip the cream until it is quite stiff, and flavour
with vanilla. Place a teaspoonful of jam at the
bottom of each custard-cup and fill with the cream.
108. Citrons in Syrup.
Ingredients.-8 large citrons, 1 lb. loaf sugar.
Boil the sugar in a gill of water until it becomes
a syrup. Cut the citrons into eight pieces, and boil
in the syrup until transparent.
109. Sweet Potatoes in Syrup.
Ingredients.—8 potatoes, 1 lb. loaf sugar.
Proceed as in No. 108, using sweet potatoes
instead of citrons.
110. Egg Salmagundi with Fruit.
Ingredients.—4 eggs, 2 ozs. butter, 1 teacupful of cream,
3 lemon, apricot or other jam.
Melt the butter in a stewpan. Beat the eggs
well, mix with the cream, and a little lemon-juice;
ream


DAINTY LUNCHEONS.
pour into the butter, and stir over the fire till it
thickens. Stir in some jam, and serve with fingers
of Milan pastry, or of bread fried in butter.
111. Savoury Eggs with Anchovies.
Ingredients.—6 eggs, 6 anchovies, 3 ozs. butter.
Boil the eggs hard and cut them in halves,
lengthways. Bone, scale, and chop the anchovies,
and pound them with the yolks of the eggs. Warm
the butter, and stir the mixture into it, over the
fire, until hot through. Fill the eggs and serve
with or without sauce.
112. Soufflé à la Reine.
Ingredients.—8 eggs, 2 ozs. butter, 1 oz. sugar, ni gill of
milk, 2 ozs. flour, 1 gill of preserve, essence of vanilla, cochineal.
Take, for the first part, an ounce of flour, an
ounce of butter, an ounce of castor sugar, a gill of
milk, a few drops of essence, three yolks and four
whites of eggs. Melt the butter in a stewpan, add
the sugar, flour, and milk, and stir till the mixture
will clear the sides of the pan. Let it cool, mix in
the yolks, beat the whites to a stiff froth, and stir
in with a few drops of essence. Take a second pan
and proceed in the same manner with the remaining


DAINTY LUNCHEONS.
whites well and stir lightly in. Season with salt,
mustard, and pepper. Bake in a buttered dish, in
a brisk oven, for fifteen minutes.
118. Cheese Fritters.
Ingredients.--3 ozs. cheese, 2 eggs, 1 oz. butter, 1 gill milk,
1 tablespoonful of flour.
Mix the flour and butter, and boil in the milk,
stirring till it thickens. Let it cool a little. Then
beat in the eggs, grate and stir in the cheese, and
season with salt, pepper, and mustard. Drop it
by & spoonful at a time into boiling oil, and fry a
light brown. Serve with fried parsley.
119. Devilled Cheese.
Ingredients.—2 ozs. Parmesan cheese, 1 teaspoonful pickle,
1 teaspoonful of curry powder.
Grate the cheese; chop the pickles, and mix
them with it, adding the curry powder, a little
salt, pepper, and cayenne, and plenty of mustard.
Butter some toast on both sides, and cover both
sides with the paste. Bake in a buttered tin for
four minutes.


DAINTY LUNCHEONS.
120. Cheese Rissoles.
Ingredients.—2 ozs. Parmesan cheese, 1 oz. English cheese,
3 eggs.
Grate the cheese, beat the whites of the eggs to
a stiff froth, season with salt, pepper, and mustard.
Mix all well together, form into small balls, and fry
in plenty of boiling fat for three minutes.
121. Cheese Cream Baked.
Ingredients.—3 ozs. cheese, 2 eggs, # pint cream or milk.
Grate the cheese and mix in the cream ; whisk
the eggs, and beat them in. Season with pepper,
mustard, and salt, and bake in a buttered tin in a
sharp oven for fifteen minutes.
122. Cheese Pancakes.
Ingredients. -5 ozs. macaroni, 5 ozs. Gruyère cheese,
3 ozs. butter, 1 lb. flour.
Let the macaroni simmer with an ounce of butter
in sufficient water to cover it, until all the water is
absorbed. Grate and mix in the cheese, season
with pepper, mustard, and salt. Work nearly all
the remaining butter into the flour, and roll out a
thin paste. Butter thoroughly a sauté-pan, and
line it with part of the paste; place the mixture in


DAINTY LUNCHEONS.
it, cover with the remainder of the paste, and fry
on both sides a pale brown.
123. German Cheeses.
Ingredients.—3 pints milk, caraway seeds, or sage-leaves.
Set the milk for three days, then skim off the
cream. Warm the milk slowly, but do not let it
boil. Squeeze while warm through a cloth, and
set in a tolerably warm place for two days. Rub
fine and mix with a few caraway seeds or pounded
sage-leaves. Form into small cheeses and lay on
straws for a week.
124. Cheese Ramekins.
Ingredients.—2 ozs. cheese, 1 egg, i oz. butter, i tea-
spoonful of anchovy sauce.
Grate the cheese, beat the yolk of the egg, melt
the butter, and pound all together with the anchovy
sauce and a little pepper. Spread thickly on but-
tered toast and brown before the fire.
125. Cheese Straws.
Ingredients.— lb. cheese, à lb. flour, 1 egg, 2 ozs. butter.
Grate the cheese and rub it with the butter
into the flour, moisten with the egg, and season
e


DAINTY LUNCHEONS.
highly with cayenne and a little salt. Roll very
thin, and cut into very narrow fingers. Bake for
twenty minutes.
126. Cheese Cream.
Ingredients. lb. cheese, 1 lb. butter, 4 eggs, I small
French roll, i pint milk.
Grate the cheese, and beat it with the butter
and the yolks of the eggs till smooth. Soak the
inside of the roll in milk and beat it into the
cheese. Whip the whites of the eggs and stir
into the mixture. Warm all together until nearly
boiling. Pour it over boiled macaroni, celery, or
cauliflower.
127. Cheese Cream Soufflé.
Ingredients.—_ lb. cheese, 1 butter, 4 lb. eggs, 1 small
French roll, } pint milk.
Proceed as in No. 126, but instead of warming
over the fire pour the mixture into little paper
cases, and bake for fifteen minutes.
128. Macaroni Cheese.
Ingredients.—1 lb. macaroni, 1 lb. cheese, i pint milk,
2 ozs. butter, 1 teacupful of bread-crumbs.
Boil the macaroni for half an hour in water,


DAINTY LUNCHEONS.
then for half an hour in milk. Grate the cheese
and mix with part of the bread-crumbs, season
with pepper and mustard. Lay some macaroni in
a dish and season well with salt, and fill with alter-
nate layers of cheese and bread-crumbs and of
macaroni. Cover with crumbs and the butter
broken into small pieces, and bake in a moderate
oven for one hour.
129. Cheese Fondu.
Ingredients. lb. cheese, 2 eggs, 2 oz. butter, I oz.
vermicelli, t pint milk, teacupful of bread-crumbs.
Boil the vermicelli in the milk, and pour the
milk over the bread-crumbs in a pie-dish. Melt
the butter and stir in. Beat the egg and add, with
salt and pepper, the vermicelli and cheese grated,
beating the whole time. Add a little baking-
powder, and bake in a quick oven for half an hour.
130. Cheese Soufflé.
Ingredients.- 1b. cheese, 4 eggs, 1 lb. butter.
Grate the cheese and beat it well with the
butter and yolks of the eggs. Season with salt
and pepper. Whisk the whites to a stiff froth
and stir gently in. Bake in a deep dish for half
an hour.


DAINTY LUNCHEONS.
131. Brawn.
Ingredients.—1 pig's head and feet, 1 teaspoonful of
chopped sage.
Cut up the head, ears, and feet. Season with
the sage, pepper, and salt, and let it simmer gently
until the bones leave the meat, which must then
be chopped in a hot basin. Stir in the liquor and
place in a mould.
132. Tomato Sauce.
Ingredients.— Tomatoes, } pint brown gravy, 1 table.
spoonful of cream or gelatine, i oz. butter, 1 tablespoonful
of flour.
Stew the fruit in the gravy and pulp through
a colander. Thicken with the flour and butter,
and stir till it boils. If the sauce is to be used
with white meat stir in the cream, and it with
brown meat the gelatine.
133. Chutnee.
Ingredients.-1} lb. Demerara sugar, i lb. salt, 1 lb. small
onions, i lb. raisins, } lb. mustard seed, 1 lb. powdered
ginger, 1 oz. garlic, 3 pints vinegar, 1 oz. cayenne, 16 large
tart apples.
Wash and dry the mustard seeds; shred and
pound the onions and garlic. Peel, core, and boil
the apples in the vinegar, and pass them through



D.
DAINTY TEAS.
135. Kaiser Cake.
Ingredients.—-4 eggs, 1 lb. sugar, { lb. butter, 1 teacupful
milk, lb. flour, 1 teaspoonful of baking-powder, 1 lemon.
Beat the sugar and butter to a cream, stir in
the eggs separately, grate the lemon-peel, and add
it with the milk. Stir in the flour and baking-
powder and mix all well together. Pour into a
mould and bake in a good oven for one hour.
136. Butter Cakes.
Ingredients.—} lb. butter, 2 eggs, 3 lb. castor sugar, 4 ozS.
almonds, į oz. ground cinnamon, 1 oz. ground nutmeg, 1 oz.
ground cloves, 1 lemon, 1 lb. flour, 2 tablespoonfuls of brandy.
Beat the butter to a cream, beat the eggs well
and chop the almonds. Mix these ingredients well
together and add the sugar, spices, grated lemon
peel, and flour. Moisten with the brandy. Work


DAINTY TEAS.
57
yolk of the egg, and the sugar. Spread the mix-
ture one inch thick on a buttered tin, chop and
strew over it some almonds, and bake in a moderate
oven for one hour.
140. Santorte Cake.
Ingredients.- 1b. flour, { lb. butter, { lb. castor sugar,
4 eggs, 1 lemon, 1 teaspoonful of baking-powder.
Beat the butter, sugar, and grated lemon-peel
together for half an hour. Whisk the eggs; add
them first, and then the flour, beating well the
whole time. Bake in a moderate oven for one
hour.
141. Sponge Cake.
Ingredients.- 1b. castor sugar, 8 eggs, 1 lb. flour, i lemon
Boil the sugar in a quarter of a pint of water.
Beat the yolks of eight eggs and the whites of
three, and pour the boiling water over them; add
the grated rind of lemon, stirring the whole time.
Beat for half an hour. Stir the flour in gently,
and bake in a moderate oven for one hour and a
quarter.
142. Jam Rolls.
Ingredients.—1 lb. flour, 1 lb. castor sugar, 8 eggs, essence
of lemon, jam.
Beat the sugar and eggs well together, stir in


DAINTY TEAS.
the eggs and stir in, adding the flour, soda, and
tartar, and beat all well together. Moisten with
the milk and fill a mould about one inch thick.
Powder the chocolate, and add a small spoonful of
water to form a paste. Drop teaspoonfuls at in-
tervals on the mixture, and give a slight stir to
spread it in broken circles. Fill the mould in this
manner, and bake in a moderate oven for one
hour and a half.
145. Luncheon Cake.
Ingredients.—1 lb. flour, } lb, sultanas, 1 lb. butter, 1 lb.
sugar, 1 lb. peel, 2 eggs, 1 teaspoonful of baking-powder,
1 teaspoonful of egg-powder, 1 pint milk.
Stir the flour, sugar, fruit, and powders well
together. Whisk the eggs, and beat them in with
sufficient milk to make a stiff paste. Beat for half
an hour, and bake in a moderate oven for one hour
and a half.
146. Rodon Kucken.
Ingredients.-1} lb. flour, 1 lb. butter, i lb. castor sugar,
8 eggs, I} pint milk, 2 ozs. yeast, I teaspoonful of powdered
mace, 1 teaspoonful of salt.
Slightly warm the flour. Place the eggs in
warm water for three minutes. Warm the milk
and dissolve the yeast in it, with a teaspoonful of


DAINTY TEAS.
61
in slowly and flavour with essence. Drop a tea-
spoonful at a time on a greased tin, and bake in a
quick oven for ten minutes.
150. Slitz Kucken.
Ingredients.— 1 lb. flour, į lb. castor sugar, à lb. butter
4 eggs.
Mix the flour and sugar, and then the eggs,
stirring well with the hand. Rub in the butter.
Roll about half an inch thick, and cut into shapes,
Bake in a quick oven for twenty minutes.
151. Armer Ritter.
Ingredients.—12 slices of bread, 4 eggs, 1 lb. castor sugar,
1 glassful of milk, jam.
Cut the bread into rather thick fingers. Beat
the eggs, sugar and milk, well together, and soak
the bread in the mixture for one hour. Fry care-
fully in butter, spread with preserve, and serve
warm,
152. Soplados.
Ingredients.—5 ozs. almonds, 5 ozs. castor sugar, 1 egg,
essence of lemon.
Pound the almonds and moisten with the white
of the egg. Add gradually four ounces of sugar, a


DAINTY TEAS.
very gradually sufficient flour to absorb the water.
Let it simmer again for six minutes, stirring con-
tinually, till it leaves the sides of the pan. Turn
into a larger pan, and stir in eggs one by one
until the paste will adhere to the fingers. Form
into small balls. Chop the almonds, mix with
the remainder of the sugar, and cover the balls
thoroughly. Bake on a buttered dish in a tempe-
rate oven about three quarters of an hour.
158. Mantecados.
Ingredients.- 1b. butter, 1 lb. sifted sugar, 6 eggs, 1 lb.
flour, 1 teaspoonful of powdered cinnamon.
Beat the butter and sugar well together. Add
the eggs by degrees, and sprinkle in the flour and
cinnamon gradually, beating the whole time. Partly
fill small paper cases and bake in a moderate oven
for ten minutes.
159. Almond Cream Cakes.
Ingredients.—3 ozs. sweet almonds, į oz. bitter almonds,
2 ozs. castor sugar, pint cream, jam, rosewater.
Pound the almonds, and work into a paste with
the sugar and a little rose-water. Spread on a
buttered tin and bake in a slow oven for half an


DAINTY TEAS.
hour. Cut into shapes and cover with jam. Whip
the cream to a stiff froth and pile on each.
. 160. Cocoa-nut Cakes.
Ingredients.—10 ozs. castor sugar, 3 eggs, 6 ozs. grated
cocoa-nut.
Whisk the eggs till very light. Stir in very
gradually : first the sugar, and then the cocoa-nut.
Form into rough balls. Bake in a rather slow oven
for half an hour.
161. Mantequillas.
Ingredients.—Butter, 3 lb. almonds.
Pound the almonds well, and work them on a
board with sufficient butter to form a stiff paste.
Shape like little pyramids.
162. Brioches.
Ingredients.—1 lb. flour, 6 eggs, 2 ozs. castor sugar, 1 oz.
yeast.
Mix the flour and sugar, and the eggs gradu-
ally to the mixture. Dissolve the yeast in a little
water and stir in. Cover with a cloth and leave
for fourteen hours. Form into little balls, and
bake in a quick oven for half an hour.


DAINTY TEAS.
163. Almond Pasties.
Ingredients.-5 ozs. flour, 5 ozs. butter, 5 ozs. crushed
sugar, 4 ozs. almonds, & lemon, 6 eggs, 2 tablespoonfuls of
orange-flower water.
Rub the butter into the flour and mix in the
sugar. Pound the almonds, grate the lemon-peel,
and beat the eggs. Mix all the ingredients to-
gether to form a paste, spread on a buttered tin,
and bake in a temperate oven for one hour. Cut
into shapes.
164. Almond Cakes in Cases.
Ingredients.—5 ozs. sweet almonds, 1 oz. bitter, 4 eggs,
1 lb. castor sugar, i oz. flour.
Blanch and boil the almonds for a few minutes.
When cool, pound them in a mortar, mixing with
them sufficient white of egg to absorb the oil. Mix
two yolks with two ozs. of sugar, and beat into
them the remaining whites of the eggs. Mix all
well together and sprinkle in the flour and the
remaining sugar. Fill small paper cases and bake
in a moderate oven for half an hour. Brown with
a salamander,
165. Cuban Cakes.
Ingredients.—4 ozs. almonds, 1 gill of rum, 2 cloves, 2 ozs.
castor sugar, 1 egg, i oz. flour.
Pound the cloves and almonds, and moisten with


DAINTY TEAS.
the rum; beat the egg and add it with a pinch of
spice, the sugar and flour, to the almonds. Pound
into a paste of good consistency, roll on a board
and cut into shapes. Bake on a griddle, or in a hot
oven, for half an hour.
166. Soplillos.
Ingredients.--2 tablespoonfuls of potato flour, 4 table-
spoonfuls of cream, 3 ozs. sugar, essence of lemon, 3 ozs.
butter, 5 eggs.
Mix the flour in the cream, and warm in a stew-
pan with the sugar, butter, and yolks of three eggs.
Stir well until the mass takes consistency. Remove
from the fire and let it cool. Whip two whites of
eggs to a stiff froth, and stir them gently into the
remaining yolks. Mix all together and flavour
with the essence, pour into paper cases, and bake
in a quick oven for twenty minutes, or on a griddle,
and serve directly they rise.
167. Suspiros.
Ingredients.—3 ozs. sugar, 1 oz. butter, { lemon, flour,
eggs.
Boil the sugar, butter, and lemon-peel in one
pint of water, till the flavour is extracted from the
peel; then take it out. Sprinkle in flour very


DAINTY TEAS.
69
on a board sprinkled with sugar. When cold, cut
into shapes and ornament, if desired, with beaten
cream, preserved fruits, or jelly.
170. Angels' Hair.
Ingredients.-- 1 gourd, sugar, lemon-juice.
Beat the fruit, and take out the pulp and seeds.
Boil in water, drain well, and bruise it. Weigh it,
and make a syrup with an equal quantity of sugar,
and clarify it. Boil the pulp with the syrup as in
making jam; squeeze in a little lemon-juice, and
let it get cold before bottling.
171. Crystallised Nuts or Walnuts.
• Ingredients.—1 tablespoonful of butter, 2 dozen nuts or
walnuts, 1 large cupful of white sugar.
Boil the butter and sugar in three tablespoonfuls
of water until it will candy on a spoon; mix in the
nuts, stir briskly (off the fire) till well coated, and
place on a buttered dish.
172. Bread-and-Butter Sandwiches.
Ingredients. --Brown bread, white bread, fresh butter.
Cut very thin slices of bread and butter, lay
four one over the other, brown and white alter-
nately. Cut into fingers.
yn






DAINTY DINNERS.
173. White Soup without Meat.
Ingredients.—2 lbs. bones, i quart milk, 1 large onion,
I turnip, 1 head of celery, 2 bay-leaves, 1 bunch of parsley,
6 whole peppers, 1 egg, 1 oz. butter, tablespoonful of flour.
Boil the bones, onion, turnips, celery, parsley,
bay-leaves, and whole peppers, in one quart of
water for eight hours, when it should be reduced
to half a pint. Strain it and season with salt.
Rub the flour into the butter, and thicken the soup,
stirring till it boils. Add the milk, let it boil again,
and pour over the beaten egg, stirring well.
174. Cauliflower Soup.
Ingredients.—2 lbs. bones, or í lb. fresh white meat,
, 1 quart milk, I turnip, I onion, 2 bay-leaves, I bunch of
parsley, I slice of ham, I cauliflower.
Boil the bones, ham, turnips, onion, parsley, and
bay-leaves, as in No. 173. Strain and season with


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184. Italian Sauce.
Ingredients.—2 ozs. butter, 1 tablespoonſul of gelatine,
I bay-leaf, i pint stock, 1 large onion, 2 tomatoes.
Slice and fry the onion in the butter. Boil with
the tomatoes, bay-leaf, pepper, and salt, in half a
pint of stock. Melt the gelatine in the sauce and
stir well.
185. Sauce à la Provenzal.
Ingredients.—2 eggs, 1 lemon, 1 clove of garlic, oil.
Stir the yolks of the eggs, juice of the lemon,
garlic, salt, and pepper, in half a gill of water. Let
it simmer for a few minutes without boiling. Take
out the garlic and stir into the same a few drops of
oil.
186. Savoury Sauce.
Ingredients.—1 onion, 1 laurel - leaf, į lemon, parsley,
3 pint stock, 1 saltspoonful of sugar.
Boil all the ingredients with the juice of the
lemon, pepper, and salt, for half an hour. Fry a
few bread-crumbs. Stir them in, and pass through
a colander.
187. Indian Sauce.
Ingredients.- 2 ozs. butter, 1 pinch of saffron, i chilli,
I pint stock.
Pound the chilli, and boil all the ingredients


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together until they are reduced to half a pint.
Season with pepper and salt.
188. Chestnut Sauce.
Ingredients.—6 chestnuts, 1 clove of garlic, 1 egg, i pint
stock.
Pound the chestnuts with the yolk of the egg
and as much garlic as desired. Season with salt
and pepper, and boil them in the stock.
189. Oyster Sauce for Poultry.
Ingredients.—6 oysters, 1 tin of oysters, i pint milk, 1 oz.
butter, 1 tablespoonful of flour.
Scald the oysters for a few seconds in hot
water. Mix the liquor to a tin of oysters. Boil
the milk and stir in. Put into a stewpan, and
thicken with the flour rubbed into the butter.
Season with pepper and salt. Rub through a
sieve, and add the scalded oysters.
190. Hollandaise Sauce.
Ingredients.—1 oz. butter, i dessertspoonful of flour, 1 tea-
spoonful of vinegar, 1 egg.
Mix the flour smooth in half a teacupful of
water; stir in the butter, vinegar, salt, pepper, and


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a little nutmeg. Thicken on the fire with the yolk
of the egg, but do not let it boil.
191. Sauce for Fish.
Ingredients.—& pint stock, 1 glass of wine, 1 slice of lemon,
I laurel-leaf.
Let all the ingredients simmer by the side of
the fire for eight hours.
192. Cod with Chestnuts.
Ingredients.- 1 lb. cod, 8 chestnuts, 1 large cupful of
white wine, 1 bunch of parsley, bread-crumbs.
Stew the fish in the wine for ten minutes.
Moisten the chestnuts, and pound them with the
parsley chopped, the bread-crumbs, and a little salt
and pepper. Stir gently into the liquor, and boil
until the fish is sufficiently cooked.
193. Eels à la Tartara.
Ingredients.—1} lb. eels, 2 eggs, 1 oz. butter, i pint white
wine, bread crumbs.
Cut the eels into pieces, and stew them in the
wine. Beat the eggs, and mix them with the butter
melted, pepper, and salt. Roll the eels in bread-
crumbs. Dip them in the egg, and roll them again
in the crumbs. Fry in boiling fat.


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81
199. Chicken à la Valenciana.
Ingredients.—1 chicken, 1 lb. sausages, } lb. rice, i onion,
1 bunch of parsley, 1 large cupful of oil, I saltspoonful of
saffron.
Proceed as in No. 198, using chicken and
sausages instead of mutton.
200. Mutton Guisado.
Ingredients. - 1 lb. mutton, 2 large cupfuls of peas or broad
beans, i marrow, 1 tablespoonful of parsley, 1 onion, 20 nuts,
1 large cupful of oil, 1 tablespoonful of flour.
Cut the meat into pieces and fry with the
vegetables in the oil. Chop the parsley and onion,
and pound with the nuts, flour, a little liquor, salt,
and pepper. Add a pint and a half of water to
the meat, vegetables, and oil. Stir in the mixture,
and let it simmer for two hours.
201. Puchero.
Ingredients.-1 lb. meat, 1 lb. fat bacon, 1 lb. haricot
beans, i onion, 1 carrot, 1 turnip, 1 head of celery, i dried
sausage, } clove of garlic, 3 ozs. macaroni.
Soak the beans for four hours, and boil them
gently with the other ingredients in a pint and a
half of water for three hours. Season with salt
and pepper. Half an hour before serving drain


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off nearly all the liquor, and stew the macaroni
in it for half an hour. Serve as a soup, and the
meat and vegetables afterwards.
202. Leg of Mutton à la Reine.
Ingredients.—1 leg of mutton, 3 anchovies, garlic, 1 glass
of port wine.
Rub the wine into the mutton; make small
incisions, and put a tiny clove of garlic in each,
and hang the meat for ten days. Roast it, and ten
minutes before removing from the spit pound the
anchovies, pour off the fat, and baste with the
gravy remaining in the pan and the anchovy.
203. Breast of Mutton stuffed.
Ingredients.—1 breast of mutton, 3 ozs. suet, 3 eggs, 4 ozs.
bread crumbs, i onion, I carrot, I turnip, I head of celery,
I bunch of parsley, I saltspoonful of herbs.
Bone and beat the mutton. Boil two eggs
hard. Chop them with the suet and parsley, and
make into a forcemeat with the bread-crumbs,
herbs, salt and pepper, and a raw egg. Spread
it over the side of the mutton from which the
bones have been taken, roll and bind tightly, and
, sew up the ends. Boil it gently, with the bones


84
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Cut the bacon in slices and lay them over. Boil
three eggs hard. Cut them into slices and cover
the bacon. Roll carefully, and sew it up with a
strong cotton, taking care to sew the ends tightly.
Tie in a clean cloth. Put it into cold water, and,
after it has come to the boil let it simmer gently
for an hour and a half. Serve with white sauce
and a squeeze of lemon-juice.
206. Fricando of Beef.
Ingredients.- I} lb. beef, 1 lb. bacon, i onion, 12 mush-
rooms, 12 whole peppers, 12 cloves, a pinch of powdered
cinnamon or mace, 1 oz. butter, 1 tablespoonful of vinegar,
I teaspoonful of sugar.
Cut the meat into pieces and fry them with the
bacon. Add the butter; cut the onion in slices
and fry with the mushrooms. Stew all the ingre-
dients in sufficient water to cover them, for one
hour. Serve with a border of fried potatoes.
207. Beef Rehogardo.
Ingredients.—1 lb. beef, 4 lb. ham, I clove of garlic, 2
bay-leaves, I bunch of thyme, 4 tomatoes, i bunch of
parsley, 2 eggs, 2 ozs. butter, 1 teacupful of stock.
. Cut the meat in pieces and put it in the stock
with the ham, butter, bay, thyme, salt, and pepper.


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Pound and add the garlic. Let the mixture
simmer gently for one hour and a half, basting
well. Chop the parsley. Boil the eggs hard,
pound with the parsley, and add with the toma-
toes to the beef. Stir on the fire for ten
minutes.
208. Guisado of Beef.
Ingredients.— lb. beef kidney, lb. mutton, & lb. veal or
pork, 2 ozs. oil or butter, I onion, I clove of shallot, 6 ozs.
macaroni, 2 tablespoonfuls of Parmesan cheese, i table-
spoonful of flour.
Stew the meats gently in a covered pan with
the onion, butter, shallot, salt, and pepper, for half
an hour. Let it stand for half an hour. Add one
quart of water and thicken with the flour, stirring
till it just boils. Let it simmer gently for two
hours. Strain the soup. Take out the meat, and
boil the macaroni in the soup until tender. Serve
with Parmesan cheese grated. Serve the meat
hot, and garnished with vegetables.
209. Jugged Beef.
Ingredients.—2 lbs. leg of beef, 2 ozs. butter, 1 bunch of
sweet herbs, 1 bunch of parsley, 12 cloves, 1 lb. suet, 1 egg,
12 peppercorns, i blade of mace, bread-crumbs.
Cut the meat into pieces and fry in the butter.
Chop the suet and a little parsley, and make into


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and stew the macaroni in it with the butter,
pepper, and salt, till tender. Season the fowl
with salt and mustard, dredge lightly with flour,
and fry a pale brown in boiling fat. Serve the
liquor as a soup, with a little macaroni and grated
cheese. Pile the chicken on a dish, and serve with
the rest of the macaroni.
212. Savoury Macaroni.
Ingredients.—6 ozs. macaroni, 3 ozs. butter, i quart milk,
6 ozs. Parmesan cheese, 2 eggs.
Pour two quarts of boiling water on the maca-
roni, and let it soak till cold. Let it simmer with
two ounces of butter in the milk, for one hour
and a half. Beat the eggs, and add with part of
the cheese a little cayenne, salt, mustard, and
nutmeg, and stir well. Place on a dish. Sift
over the remainder of the cheese and the butter,
and bake for fifteen minutes.
213. Fowl stuffed with Oysters.
Ingredients.—1 fowl, 2 dozen oysters, 2 eggs, 4 pint cream
or milk, 2 ozs. bread-crumbs, 2 ozs. butter, i dessertspoonful
of parsley, š lemon.
Chop the parsley, and grate the rind of the
lemon, and make into a forcemeat with the bread-


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Strain and reduce the sauce to half. Put into it
the remainder of the tomatoes and pour it over
the pigeons.
218. Pigeons à la Malaganian.
Ingredients.—2 pigeons, 3 slices of bacon, i pint stock,
I oz. butter, i dessertspoonful of flour, i pint peas, 1 bunch
of parsley.
Fry the pigeons with the bacon lightly in the
butter. Remove while you stir the flour smoothly
in the butter. Add the stock, season with sugar,
salt, and pepper. Chop the parsley, and let all
simmer together for three quarters of an hour.
219. Stewed Pigeons.
Ingredients.—2 pigeons, 1 pint rich gravy, 6 mushrooms,
i egg, 1 small onion, 1 lemon, 1 teaspoonful sweet herbs, 1 oz.
butter, 1 blade of mace, i glass of wine, 2 cloves, 2 pepper-
corns.
Stew the pigeons with the onion, some sweet
herbs, peppercorns, mace, and lemon-peel, in the
gravy, for fifteen minutes. Pound the cloves, sweet
herbs, pepper and salt, rub them into the butter,
and stuff the pigeons. Tie carefully at both ends
and half roast them. Remove them from the
spit and stew them in the gravy for ten minutes.
Add the wine and mushrooms, and thicken with
the yolk of the egg.


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Pour the gravy round, and serve with croûtons of
fried bread.
222. Roast Pigeons with Fennel.
Ingredients.—4 pigeons, i large bunch of fennel, 4 lb.
mushrooms, 1 oz. butter, } pint gravy, garlic, herbs, flour.
Mince the livers and half a clove of garlic.
Chop the mushrooms and half the fennel, and
make these into a forcemeat with a few sweet
herbs, pepper, and salt. Stuff the pigeons, and
roast before a moderate fire for twenty minutes.
Thicken the gravy with the flour and butter. Set
the remainder of the fennel in a dish. Dress the
pigeons round, and pour the gravy over.
223. Savoury Pigeon.
Ingredients.-2 pigeons, 2 fowls' livers, 1 large onion,
I bunch of parsley, 2 ozs. bacon, 2 tablespoonfuls of good
white stock, £ pint good gravy, I wineglassful of salad oil,
lemon, 1 pinch of garlic, 1 tablespoonful of flour, 1 oz. butter.
Chop the four livers, onion, parsley, and bacon.
Season with salt and pepper, and mix all together
with the white stock. Let it simmer over the fire
till partly cooked, and stuff the pigeons with the
mixture. Broil the pigeons for half an hour. Rub
the butter into the flour, and boil in the gravy with


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228. French Beans seasoned.
Ingredients.- 11 lb. beans, I small onion, 2 ozs. butter,
· I lemon.
Boil the beans till tender, and drain them.
Slice the onion, and fry brown in the butter. Add
the beans, season with pepper and salt. Squeeze
over the lemon-juice, and warm all through.
229. Stewed Lettuce...
Ingredients.—3 lettuces, 6 slices of bacon, 1 large cupful
of peas, beans, or cauliflower, 1 teacupful of stock.
• Take off the outside leaves of the lettuces, and
stir in salted water for a few minutes over the fire.
Drain and put a little salt and pepper in each and
tie them up. Place three slices of bacon in a stew-
pan, and the other vegetables previously cooked.
Lay in the lettuces, cover them with bacon, and
season with salt and pepper. Pour in the stock,
and stew till tender. Drain and untie them, and
serve laid over the vegetables, with croûtons of
fried bread and the bacon round.
230. Turnip Sauté.
Ingredients.-8 small turnips, 2 ozs. butter, 1 teacupful of
stock, i pint milk, 1 tablespoonful of flour.
Peel and shape the turnips into cones. Sauté


DAINTY DINNERS.
236. Parsnips à la Tartare.
Ingredients.—6 small parsnips, 2 ozs. oil, lemon, 1 tea-
cupful of vinegar, 1 tablespoonful of flour, 1 teacupful of cream.
Scrape the parsnips, and partly cook them in
the oil and vinegar. Mix the flour smoothly in
a teacupful of water, with the lemon-juice, salt,
cayenne, and sugar. Remove the parsnips, and
stir the mixture into the oil until it boils. Place
the parsnips in it, and boil till tender. Heat the
cream, and serve with them.
237. Tortilla Dulce with Vegetables.
Ingredients.- 1 large handful of sorrel, endive, or spinach,
2 eggs, 1 large cupful of peas, 2 ozs. butter, i dessertspoonful
of castor sugar, 1 saltspoonful of powdered cinnamon.
Drain and slice the vegetables. Cook the peas,
and put both with the butter, the cinnamon, sugar,
salt, and pepper, into a pan. Beat and stir in the
eggs. Cover with a lid. Place hot coal on the top.
Shake the pan occasionally, and when brown on
both sides turn carefully out.
238. Potatoes à la Crême.
Ingredients.—1 lb. potatoes, 2 ozs. butter, 1 gill of cream,
1 tablespoonfnl of parsley, 1 tablespoonful of flour.
Boil and cut the potatoes in slices. Stir the


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pips. Chop the lemon-peel and suet, and make
into a forcemeat with the herbs, bread-crumbs,
pepper, salt, and an egg. Fill the halves, and join
them together again. Roll carefully in egg and
bread-crumbs, and bake for ten minutes.
247. Tomatoes à la Campagne.
Ingredients.—6 large tomatoes, 10 mushrooms, 1 bunch
of parsley, 2 ozs. cooked ham, I shallot, 3 eggs, 2 ozs. butter,
lemon.
Skin the tomatoes and sauté them in the
butter. Chop the mushrooms, shallot, parsley, and
ham, and mix together with the juice of lemon,
pepper, and salt. Stir the mixture over the fire in
the butter in which the tomatoes were cooked.
Let it thicken, and spread over the tomatoes.
248. Rissolettes of Potatoes.
Ingredients.—lb. potatoes, 2 eggs, bread-crumbs, 1
bunch of parsley.
Boil the potatoes and mash them with an egg.
Form into small balls. Roll in egg and sifted
bread-crumbs, and fry in plenty of boiling oil
Serve with fried parsley.


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103
249. Rissolettes of Mushrooms.
Ingredients.—1 lb. potatoes, i lb. mushrooms, 1 oz. butter,
2 eggs, 1 teaspoonful of parsley.
Boil and mash the potatoes. Chop the mush-
rooms and parsley, and mix with the potatoes,
butter, salt and pepper, and one egg. Form into
small balls. Roll in egg and sifted bread-crumbs,
250. Beetroot Cream.
Ingredients.—2 beetroots, 2 large onions, 2 ozs. butter,
3 tablespoonfuls of vinegar, } pint milk, 1 lb. potatoes.
Boil the beetroots and cut into thin slices.
Slice the onions and fry white in the butter. Stir
in a tablespoonful of four, the milk, two teaspoon-
fuls of sugar, salt and pepper, and the vinegar.
Boil for five minutes, stirring all the while. Add
the slices of beetroot, and stew for half an hour.
Serve with a border of mashed potatoes stuck
round with little pieces of parsley.
251. Asparagus with Savoury Eggs.
Ingredients.- 1 bundle or tin of asparagus, 4 eggs, 4 ozs.
Parmesan cheese, 1 oz. butter, i pint stock.
Stew the asparagus in the stock or water till


1 04
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tender, and lay it in a tin dish. Grate the cheese
over it. Break the butter and put on the top,
and bake for fifteen minutes. Poach the eggs in
boiling water, and place them over.
252. Asparagus with Poached Eggs.
Ingredients.- 1 bundle of asparagus, 4 eggs, 2 ozs. Par.
mesan cheese, 1 oz. butter.
Boil the asparagus, drain it well, and place on
a dish. Poach the eggs and lay over. Oil the
butter, and pour round. Serve with the Parmesan
cheese grated.
253. Asparagus à la Parmesan.
Ingredients.—1 bundle of asparagus, 4 ozs. Parmesan
cheese, 2 ozs. butter.
Boil the asparagus, drain and place it on a
dish. Grate and strew the cheese over. Season
with pepper and salt. Melt the butter, and pour
over.
254. Artichokes à l'Espagnol.
Ingredients.—4 artichokes, 2 slices of bacon, 1 bunch of
parsley, 1 oz. butter.
Take off the outside leaves of the artichokes


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105
and cut the tips. Cut out the stalks. Chop the
bacon and parsley, mix together with salt and
pepper, and fill the cavities of the artichokes.
Place them in a pan with the butter, and turn
constantly till they are cooked.
255. Artichokes rellenas.
Ingredients.—6 large artichokes, 2 ozs. butter, i egg,
small onion, } veal or poultry, 1 teaspoonful of flour.
Take off the outside leaves of the artichokes,
and boil in salt and water. Drain them well, and
take out the stalks. Chop and mix the meat and
onions. Season with pepper and salt, and stuff
the artichokes. Beat the egg and mix in the flour,
and cover the artichokes. Fry them in the butter.
256. Artichokes al Padre Santo.
Ingredients.—6 artichokes, à lb. bacon, 2 ozs. butter, i
onion, 1 teaspoonful of castor sugar.
Take off the outside leaves of the artichokes.
Boil and drain them. Chop the bacon, and fry the
onion; mix them with the sugar, pepper, salt, and
butter, and rub into the artichokes. Fry gently
for five minutes, and serve all together.


106
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257. Celery Compote.
Ingredients.—2 heads of celery, 2 ozs. butter, 1 egg, 1 large
cupful of peas, I teacupful of stock, flour.
Cut the celery into small pieces and stew in
the butter with the peas. Sprinkle with flour, salt,
sugar, and pepper. Moisten with the broth. Beat
the yolk of the egg, and stir in when the vegetables
are tender.
258. Winter Cabbage.
Ingredients.—[ white cabbage, į lb. bacon, 1 bunch of
parsley, 1 onion, 6 cloves.
Quarter the cabbage and lay in boiling water
for fifteen minutes. Cut the bacon in lengths.
Place the cabbage in cold water. Put it again
into boiling water with the other ingredients, and
cook until tender. Serve with the bacon as a
garnish.
259. Spinach Shape.
· Ingredients.-1} spinach, 4 eggs, 2 ozs. butter, 1 lemon,
I small teaspoonful of sugar.
Wash and remove the stalks from the spinach.
Drain, and chop it fine. Beat the eggs and stir in
with the butter, juice of lemon, sugar, pepper, and


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107
salt, and boil all together in a shape placed in a
saucepan of boiling water. Stir well for a few
minutes and boil for three quarters of an hour.
Turn it out carefully while quite hot.
260. Cauliflower au Gratin.
Ingredients. -1 large cauliflower, 4 ozs. cheese, 2 ozs.
butter, 1 pint milk, i dessertspoonful of flour, bread-crumbs.
Boil the cauliflower for ten minutes, and separate
the branches. Make a white sauce of the milk,
flour, one ounce of butter, and two ounces of cheese.
Fill a dish with alternate layers of cauliflower,
grated cheese, and sauce. Season with salt and
pepper. Cover with bread-crumbs and the re-
mainder of the butter, and bake for one hour.
261. Chocolate and Peach Pudding.
Ingredients.—1 tin of peaches, 4 ozs. chocolate, i oz.
butter, 4 eggs, i pint milk.
Stew the peaches in the butter till soft, and if
they are unsweetened add some sugar. Beat to a
pulp. Boil the chocolate in the milk, and work itvery
smooth for five minutes. Beat the eggs well, and
mix with the chocolate. Pour it over the peaches
and bake in a inoderate oven for ten minutes.
e


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-
262. Surprise Apples.
Ingredients.—6 pippins, 1 glass of brandy, 2 eggs, 1 oz.
butter, essence of lemon or vanilla, flour, bread-crumbs.
Lift the skin of the apples near the stalk and
remove part of the inside. Pound this with the
brandy, a few bread-crumbs, and some essence,
and fill the apples. Melt the butter and make
into a paste with the eggs. When cold roll it on
a board, and cover the apples. Fry in boiling oil a
few minutes. When lightly browned, sprinkle with
sugar, and serve cold.
263. Baked Apple Pudding.
Ingredients.- 1 quart white bread, i doz, large apples,
2 eggs, 1 oz. butter, ) pint cream, } lb. castor sugar, i pint
milk.
Peel and core the apples. Mince the bread.
Fill a buttered tin with alternate layers of bread
and apple. Lay the bread last, and break the
butter into pieces on the top. Make a custard
with the eggs, sugar, and milk, and pour over.
Bake in a moderate oven for one hour. Serve with
whipped cream, or with the following sauce. Beat
1 lb. of castor sugar with one ounce of butter to a
cream. Whisk the white of the egg and beat all
together till light; flavour with essence.


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109
264. Snowdrift Pudding.
Ingredients.—} oz. gelatine, t lb. sugar, 4 lemons, 4 eggs.
Soak the gelatine for six hours in half a pint of
water. Add the juice of the lemons, and sugar, and
boil till quite dissolved. Let it stand till it begins
to thicken. Whip the whites of the eggs to a stiff
froth. Beat all together till it becomes a sponge.
Pile on a dish, and let it cool.
265. Paddington Pudding.
Ingredients.—2 eggs, 4 ozs. bread-crumbs, 4 ozs. butter,
2 ozs. sugar, 2 tablespoonfuls of jam, carbonate of soda.
Beat the butter and sugar to a cream. Beat
the eggs, and mix into the cream. Stir in the
bread-crumbs, and jam with a teaspoonful of
carbonate of soda. Boil in a cloth for an hour and
a half.
266. Custard Pudding.
Ingredients.—2 ozs. raisins, 6 ozs. bread-crumbs, 2 eggs,
I pint milk, 2 ozs. castor sugar, 1 teaspoonful of powdered
cinnamon.
Butter a pie-dish thickly. Sprinkle with sugar,
and line it with the raisins. Make a custard with
the eggs and milk, one ounce of sugar, and the


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113
each in a small buttered tin. Boil the rice in part
of the milk with two ounces of sugar and cinnamon,
and fill the apples. Place the tins in a pan filled
with water, and boil slowly for half an hour. Brown
slightly in the oven. Make a custard of the rest of
the milk, eggs, and one ounce of sugar. Lay the
apples on a dish. Pour the custard round. Whip
the cream to a stiff froth, and place on the custard,
Place three large sugar plums in each apple.
275. Cinnamon Pudding.
Ingredients.—4 stale milk rolls, bread-crumbs, 3 eggs,
I oz. powdered cinnamon, 1 lb. castor sugar, $ pint milk,
preserve, sherry.
Mix the eggs and milk, and soak the rolls in
them. Cut into thick squares. Cover with sifted
bread-crumbs, and fry in boiling lard. Mix the
cinnamon and sugar, and roll the croûtons in. Pour
the wine round, and lay preserve over.
276. German Dumplings.
Ingredients.-9 small rolls, 3 eggs, 2 ozs. butter, 2 ozs
flour, } an onion, 1 oz. sugar, $ pint milk, nutmeg.
Soak seven rolls in hot milk till soft, and beat
them smooth. Grate two rolls, and fry with the
onion in the butter. Mix into the soaked bread


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DAINTY DINNERS.
and add the yolks of the eggs, four, sugar, salt, and
a little nutmeg. Whip the whites, and stir into the
mixture. Tie it in a cloth and boil for one hour.
Serve with cold meat.
277. Semolina Dumplings.
Ingredients.- 1 lb. semolina, 3 pints milk, 2 ozs. butter,
3 eggs.
Boil the semolina in the milk with the butter
and a little salt. When thick pour into a basin to
cool. Mix in the eggs, and form into dumplings,
Boil in salted water till they rise in the pan. Serve
with fried bread.
278. Fruit Fritters.
Ingredients.—12 slices of bread, 4 eggs, I lb. sugar, 1 gill
of milk, stewed fruit, 4 ozs. butter.
Beat the eggs with the sugar and milk. Soak
the bread in the mixture for one hour. Form into
balls, and fry in the butter. Serve warm with
stewed fruit.
279. Norwegian Cream.
Ingredients.-6 ozs. sago, i pint of raspberry juice, 4 OZS.
almonds, 2 eggs, i pint of cream.
Chop the almonds, and boil with the sago in


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115
the juice till tender. Beat and stir in the eggs.
Pour into a mould, and leave for one day. Serve
with the cream.
280. Chocolate Cream.
Ingredients.-3 cakes of chocolate, 1 lb. sugar, i packet
gelatine, } oz. isinglass, 2 pints milk.
Dissolve the chocolate and sugar in the oven
in one pint of milk. Boil the gelatine and isin-
glass in the remaining pint of milk for five minutes.
Mix all together, and pour into a mould to cool.
281. Sponge-cake Pudding.
Ingredients.—6 sponge cakes, 2 ozs. ratafias, 2 Ozs.
sultanas, I wineglass of sherry or rum, 2 ozs. sweet almonds,
2 eggs, ļ pint milk. 3 ozs. sugar.
Make a custard of the eggs, milk, and sugar,
and let it get cold. Break the cakes and ratafias.
Stick a buttered mould with the sultanas. Put the
cakes in it, and pour the wine over them. Pound
the almonds, and sprinkle over. Fill up with part
of the custard, and plunge the mould into boiling
water and steam one hour. Serve with the re-
maining custard warmed.


116
DAINTY DINNERS.
282. Rice Rissoles.
Ingredients.—1 lb. rice, i pint milk, 1 tablespoonful pow-
dered cinnamon, £ 1b. crushed sugar, 2 eggs, preserve.
Boil the rice and sugar in the milk until it is
absorbed. Stir in the eggs and cinnamon. Form
into balls, and fry in boiling oil. Open each one;
and put in some preserve. Pile in a pyramid on a
dish and serve.
283. Gooseberry Fool.
Ingredients.—1 lb. green gooseberries, 1 lb. sugar, i pint
cream or milk.
Take off the tops and stalks from the goose-
berries, and stew with the sugar in one gill of
water till tender. Pulp through a sieve. Whip
the cream, and beat into the pulp.
284. Gooseberry Fool.
Ingredients.—1 lb. green gooseberries, } lb. sugar, i pint
milk, 2 eggs.
Prepare the fruit as in No. 283, and stew with
the sugar till tender in the milk. Beat the yolks
of the eggs, and stir them in while the pulp is
hot.


DAINTY DINNERS..
117
285. Gooseberry Cream.
Ingredients.—1 pint gooseberries, 1 lb. sugar, ļ pint cream,
I gill milk, 1 oz. gelatine.
Take off the tops and stalks from the goose-
berries, and stew with the sugar in one gill of
water. Melt the gelatine in the warm milk. Whip
the cream well, and stir lightly into the pulp.
Add the gelatine and milk and stir till nearly
cold. Pour into a mould, and leave for twelve
hours.
1R


INDEX
119
183
121
136
125
127
•
130
Brawn . . . . . . . 131
Casserole of rice. ... 79
Bread cases .. . 80 Cauliflower au gratin . . 260
Breast of mutton stuffed . Cauliflower soup . . . . 174
Bremen cakes. ...
Celery compote .... 257
Brioches . . . . . . Cheese cream .... 126
Brown gravy ..... Cheese cream, baked ..
Broad beans · · ·
Cheese, devilled . . . . 119
Buñuelos . . . . . . Cheese fondu . ....
Buñuelos malaganian .. Cheese fritters ...
Butter cakes . . . . . Cheese, macaroni..
Butter kucken .... 143 Cheese omelet . ... 115
Cheese pancakes . .. I 22
Cabbage, stewed . . . . 242 Cheese pudding . . . . 117
Cabbage, winter . . .
Cheese ramekins . .. . 124
Cake, Kaiser. ...
Cheese rissoles ... I 20
Cake, luncheon... 145 Cheese straws . . . .
Cake, marble . ... 144 Cheese cream soufflé ..
Cake, santorte ... • 140 Cheese soufflé. ... .
Cake, sponge . .... Cheeses, German. ...
Cakes, almond .... Chestnut sauce ....
Cakes, almond, cream . . 159 Chicken à la Valenciana .
Cakes, almond, in cases. 164 Chicken patties ....
Cakes, Bassumer. .... 137 Chicken and rice cutlets.
Cakes, Bremen .... 139 Chicken salad . . . .
Cakes, butter (English) . 136 Chicken sandwiches ..
Cakes, butter (German) · 143 Chocolate cream . . . .
Cakes, butter (Spanish) - 158 Chocolate and peach pud-
Cakes, cocoa-nut ... 160 ding ....... 261
Cakes, Cuban. ....
Chutnee . . . . . .
Cakes, hominy ...
Cinnamon pudding ... 275
Cakes, lightning ... 150
Citrons in syrup ....
Cakes, light breakfast .
Cod, Casserole . . ..
Cakes, rodon ..... 146 Cod with chestnuts . . . 192
Cakes, soplados .... 152 Cod with tomatoes ... 70
Calves' brain fritters .. 26 Cocoa-nut cakes . ...
Cambridge pudding . . . 270 Cowheel bourgeois . . .
Casserole of cod . ... 83 Cowheel and onion fritters 24
Casserole of curried prawns 82 | Cream, almond .... 105


INDEX
123
81
Pudding, cheese. ... 117 Salmon toast ..... 92
Pudding, chocolate and Sandwiches, bread and
peach . ...... 261 butter. . . . . . . 172
Pudding, cinnamon. .. Sandwiches, chicken ...
Pudding, custard. ... Santorte cake. .... 140
Pudding, marrow . .. Sauce, anchovy ....
Pudding, Paddington . . 265 Sauce à la Provenzal . . 185
Pudding, snowdrift . . . 264 Sauce, chestnut .... 188
Pudding, sponge cake . . Sauce for fish .....
Pudding, Stafford ... Sauce, Hollandaise ... 190
Puddings, Cambridge . 270 Sauce, Indian. ....
Puffs, jam ...... Sauce, Italian. .....
Puffs, meat. ..... Sauce, oyster ....
Sauce, savoury .. . ..
Rissoles, rice....282 Sauce, tomato. . . . . 132
Rissoles, brain .... Sauce, white .....
Rissoles, cheese. ... 120 Savoury eggs ..... 8
Rissoles, egg. .... 9 Savoury eggs, with ancho-
Rissoles, liver..... 29 vies . . . . . . ..
Rissolettes of mushrooms . 249 Savoury eggs, asparagus
Rissolettes of potatoes . . 248 with · · · · · · · 251
Rissoles, rice..... Savoury macaroni ... 212
Roast pigeons . .... 222 Savoury omelet. ... 20
Rodon kucken ... . 146 Savoury pigeon . . . . 223
Rolled veal. .....
Savoury sauce. ... 186
Rosquilla .: .
Scones ....... 1
Roulades . . . . . . 59
Scotch woodcock ... 63
Roulade d'agneau ... 226 Semolina dumplings .. 277
Shape, lemon . . . . . 273
Salad, chicken .. .. 88 Shortbread. .....
Salad, Italian .. . . . 86 Shoulder of mutton stuffed
Salad, tomato. . . . .
with oysters .... 204
Salad, potato . .... Slitz Kucken.....
Salad, vegetable, cooked . 87 Snow creams . ....
Salmon, croquettes of ... 84 Snowdrift pudding ... 264
Salmon cutlets .... 159 Soft cods' roes .. . .
Salmon with capers . . . 196 Sole asado ......
Salmon mayonaise ... 90 | Soplillos . . . . . . 166
282
153
138
150


124
INDEX.
178
17
132
12
·
Soplados . .. . .. Tomatoes à la Ste. Valérie 246
Soufflé à la reine . ..
Tomatoes à la campagne , 247
Soufflé, cheese .... Tomatoes, baked ... 243
Soufflé, Parmesan... Tomato curry . . . . . 245
Soup, cauliflower . .. Tomatoes farcies . . . . 99
Soup, hare ...... 180 Tomatoes, fried . . . . 244
Soup, iced . ..... Tomato omelet.... 21
Soup, iced, without meat . Tomato, onion and, tortilla
Soup, lentil .... 175 Tomato pie ....210
Soup, oyster ..... 179 Tomato salad . ......
Soup, tomato . .... 176 Tomato sauce . . . . ..
Soup, white, without meat 173 Tomato soup . . . . . 176
Spanish onion rellenas . . 233 Tomato tortilla .. .
Spanish onion, baked . . 232 Tortilla dulce, with vege. -
Spinach shape ....
tables . . . . . . 237
Sponge cake..... Tortilla, fish . .... 15
Sponge cake pudding . . 281 Tortilla, ham. ....
Sponge, orange .... Tortilla, kidney. ... 14
Stafford pudding ...
Tortilla, onion .... 16
Stewed cabbage . ... Trifle, almond . . . . 104
Stewed lettuce ....
Tripe à la gitana. ... 56
Stewed pigeons ....
Tripe guisado . . . . . 55
Stewed oysters ... 68 Turnip sauté ... 230
Straws, cheese ...
Turon ....... 168
Surprise apples . . . . 262
Surprise eggs . . . . . 95
Veal cutlets . ... . 57
Suspiros. ...... 167 Veal kidney ..... 33
Sweetbreads..... Veal and ham pie ... 45
Sweetbreads, roasted ... Veal, rolled .....
Sweet omelet . . . . . 113 | Vegetables, curried ... 53
Sweet potatoes in syrup . 109
White sauce . . . . 182
Tapioca, baked, pudding . 271 | White soup. ..... 173
Tea cakes, hominy... 4 Winter cabbage . · · · 258
·
·
·
125
·
·
LONDON:
Printed by STRANGEWATS & Sons, Tower Street, Cambridge Circus.