Genre Cooking. Page - 1
them, and put a bit of butter on top,and put the dishes into a pan and set in the oven till the egg-whitesare a little brown.
Making an omelette seems rather a difficult thing for a little girl,but Margaret made hers in a very easy way. Her rule said:
Break four eggs separately. Beat the whites till they are stiff,and then wash and wipe dry the egg-beater, and beat the yolks tillthey foam, and then put in half a teaspoonful of salt. Pour theyolks over the whites, and mix gently with a large spoon. Have acake-griddle hot, with a piece of butter melted on it and spreadover the whole surface; pour the eggs on and let them cook fora moment. The take a cake-turner and slip under an edge, and lookto see if the middle is getting brown, because the color comes therefirst. When it is a nice even color, slip the turner well under,and turn the omelette half over, covering one part with the other,and then slip the whole off on a hot platter. Bridget had to showMargaret how to
ed for at the full adult rates. And, having by now exhausted our capacity for sea foods, we wound up with an alleged dessert in the shape of three drowned prunes apiece, the remains being partly immersed in a palish custardlike composition that was slightly sour.
"Never mind," I said to my indignant stomach as we left the table--"Never mind! I shall make it all up to you for this mistreatment at breakfast to-morrow morning. We shall rise early--you and I--and with loud gurgling cries we shall leap headlong into one of those regular breakfasts in which the people of this city and nation specialise so delightfully. Food regulators may work their ruthless will upon the dinner trimmings, but none would dare to put so much as the weight of one impious finger upon an Englishman's breakfast table to curtail its plenitude. Why, next to Magna Charta, an Englishman's breakfast is his most sacred right."
This in confidence was what I whispered to my gastric juices. You see, being still in ignorance of the
when they are entirely divided, the rib-bones should becarved in the direction of the line from 5 to 6, and the brisket canbe helped by cutting slices from 3 to 4.
The carver should ask the guests whether they have a preference forthe brisket or ribs; and if there be a sweetbread served with thedish, as is frequently with this roast of veal, each person shouldreceive a piece.
Though veal and lamb contain less nutrition than beef and mutton, inproportion to their weight, they are often preferred to these lattermeats on account of their delicacy of texture and flavor. A wholebreast of veal weighs from nine to twelve pounds.
A FILLET OF VEAL.
A fillet of veal is one of the prime roasts of veal; it is taken fromthe leg above the knuckle; a piece weighing from ten to twelve poundsis a good size and requires about four hours for roasting. Beforeroasting, it is dressed with a force meat or stuffing placed in thecavity from where the bone was taken out and the flap tightly
ment is very strong, and these reasons being considered by him of Marchena, have made him affirme, that Chocolate is Obstructive; it seeming to be contrary to Philosophy, that in it there should be found Heat and Moysture, in gradu intenso; and to be so likewise in Cold and Dry.
To this, there are two things to be answered: One, that he never saw the experience of drawing out the Butter, which I have done; and that when the Chocolate is made without adding any thing to the dryed Powder, which is incorporated, onely by beating it well together, and is united, and made into a Paste, which is a signe, that there is a moist, and glutinous part, which, of necessity, must correspond with the Element of Aire.
The other reason, we will draw from Philosophy; affirming that, in the Cacao, there are different substances. In the one, that is to say, in that, which is not so fat, it hath a greater quantity of the Oylie, the
ter or butter, 2 tablespoons choppedparsley, 1 tablespoon wholemeal flour, 1-1/2 pints water.
First put on the chestnuts (without shelling or pricking) in cold water,and boil for an hour. Then remove shells and put the nuts in an enamelledsaucepan with the fat. Fry for 10 minutes. Add the flour gradually,stirring all the time, then add the water. Cook gently for half an hour.Lastly, add the parsley, boil up, and serve.
It is rather nicer if the flour is omitted, the necessary thickness beingobtained by rubbing the soup through a sieve before adding the parsley.Those who do not object to milk may use 1 pint milk and 1 pint water inplace of the 1-1/2 pints water.
5. FRUIT SOUP.
Fruit soups are used extensively abroad, although not much heard of inEngland. But they might be taken at breakfast with advantage by thosevegetarians who have given up the use of tea, coffee and cocoa, and objectto, or dislike, milk. The recipe given here is for apple soup, but pears,plu
ND. The learned will read your book to ascertain what you haveto tell.
FRIEND. Women will read your book because they will see---
AUTHOR. My dear friend, I am old, I am attacked by a fit ofwisdom. Miserere mei.
FRIEND. Gourmands will read you because you do them justice, andassign them their suitable rank in society.
AUTHOR. Well, that is true. It is strange that they have so longbeen misunderstood; I look on the dear Gourmands with paternalaffection. They are so kind and their eyes are so bright.
FRIEND. Besides, did you not tell me such a book was needed inevery library.
AUTHOR. I did. It is the truth--and I would die sooner than denyit.
FRIEND: Ah! you are convinced! You will come home with me?
AUTHOR. Not so. If there be flowers in the author's path, thereare also thorns. The latter I leave to my heirs.
FRIEND. But then you disinherit your friends, acquaintances andcotemporaries. Dare you do so?
AUTHOR. My heirs! my heirs! I have heard that shades
in a general run-down condition. I could not sleep, rest or work, and was quite unfit to do even light household tasks. A friend told me about your Vegetable Compound and I in my turn truly recommend it, as my severe symptoms vanished and I am better in every way. I do my own work, look after my children and see to chickens, a cow, and my garden. I also recommend it for young girls who are weak and rundown, as my 16-year-old daughter has taken it and is quite her own gay self again."
MRS. FRED. WILEY,
1 sweet green pepper
1 lb. Hamburg steak
1 cup bread crumbs
2 teaspoons salt
1 tablespoon Worcestershire Sauce
5 or 6 slices of bacon
1 cup tomato soup
1 tablespoon flour
1 teaspoon sugar
1/2 cup water
Method--Wash the pepper and remove the seeds, add onions and chop together. Mix with meat, breadcrumbs and
ndsome silver, which the hostess possesses. The menu is:
Bouillon Lobster Cutlets Tartar Sauce Cucumber Sandwiches Breast of Turkey, larded and broiled Green Peas Current Jelly Hot Rolls Pear and Celery Salad, with German Cherries served in Hearts of Lettuce Caramel Ice Cream, with Pecan Meringue Old Madeira is served with the meat course, then Sauterne.
A FAMILY BREAKFAST.
Grape Fruit with Cherries and Pineapple Creamed Fish New Potatoes with Sauce of Parsley and Drawn Butter Sliced Cucumbers Hot Biscuits Fried Chicken Asparagus on Toast Sweetbreads Waffles and Maple Syrup Strawberry Shortcake, with Frozen Whipped Cream Coffee
LIGHT INFORMAL BREAKFAST.
First serve a fluffy egg omelet with Saratoga potatoes, and fish and cheese sandwiches cut in hearts and rings. Next cucumber boa
r of a pound of sweet almonds with half a pint of milk, or vegetable stock. Another pint of milk or stock is then to be added and the whole warmed. After this add another pint and a half of stock if the soup is to be a vegetable one, or rice water if milk has been used.
An emulsion of almonds is useful in chest affections. It is made by well macerating the nuts in a nut butter machine, and mixing with orange or lemon juice.
Almonds should always be blanched, that is, skinned by pouring boiling water on the nuts and allowing them to soak for one minute, after which the skins are easily removed. The latter possess irritating properties.
Bitter almonds should not be used as a food. They contain a poison identical with prussic acid.
It is hardly possible to take up any newspaper or magazine now a days without happening on advertisements of patent medicines whose chief recommendation is that they "contain phosphorus." They are generally very expensive, but the rea