Traité Général de la Cuisine Maigre
ement afin que le bouillon devienne clair et que la
gélatine ait le temps de se détacher des os. Lorsque sa cuisson est
terminée, l’écumer, le passer doucement sur serviette dans une terrine
vernissée. Après refroidissement, mettez-le ensuite au frais ou à la
glace, ce bouillon vous servira pour vos consommés de poisson avec
garniture de poisson et autre.
Consommé de poisson.
Mettez un bon morceau de beurre dans une casserole sur le feu. Émincez
4 ou 5 carottes, 3 oignons ciselés, 2 ou 3 poireaux, 1 pied de céleri,
2 ou 3 échalotes, 1 ou 2 gousses d’ail, 1 fort bouquet de persil
garni, 1 bouquet de basilic, une poignée de poivre en grains. Mettez
le tout dans la casserole et tournez avec une cuiller de bois jusqu’à
ce qu’ils prennent couleur en ayant soin qu’ils ne s’attachent pas à
la casserole.
Mouillez ensuite avec 3 bouteilles de bon Chablis et 4 à
Dressed Game and Poultry à la Mode
terre.
Make a stuffing with the liver of the capon, a dozen roasted chestnuts, a piece of butter, parsley, green onions, very little garlic, two yolks of eggs, salt and pepper. Stuff the capon, and then roast it, covering it with buttered paper. When it is cooked, brush it over with the yolk of an egg diluted in a little lukewarm batter; sprinkle breadcrumbs over all, and let it brown, and serve with a sharp sauce.
Braised Ducks à la St. Michel.
Rub some flour and oil over a couple of ducks, and brown them in the oven for a short time. Mix together a cup of Chablis wine and a cup of broth, season with pepper and salt; braise the ducks till they are tender. Chop some mushrooms, chives, and parsley; mix these in the broth in which the ducks were braised. Put the ducks to keep warm before the fire whilst the sauce ‘reduces.’ Dredge in a very little flour, and send up the ducks with the sauce round them.
Duck à la Mode.
Divide two ducks into quarters, and put them
O Vegetarismo e a Moralidade das raças
e maior dificuldade em me persuadir a voltar a refeições mais suntuosas»…
«Isto digo com a intenção de vos provar como são poderosos os primeiros impulsos da mocidade para o que é mais verdadeiro e melhor, sob a exortação e incentivo de virtuosos mestres. Erramos, em parte por culpa dos nossos guias, que ensinam como se disputa e não como se vive: e em parte por nossa culpa, aguardando que os mestres cultivem não tanto a disposição do espírito como as faculdades da inteligência. D’esta forma, o que foi filosofia, tornou-se em filologia». ( Epistola CVIII. )
Em outras passagens, condenando o luxo e os desmandos sensuais da sua época, se refere Seneca aos escravos do ventre que, como Salústio, quer que «sejam contados entre os animais inferiores e não entre os homens» e lembra que «em tempos mais simples não havia necessidade em t
Suppers
of the guests. One man who is very clever and a dabbler in verse may receive the following:
“For this wonder culinary Take a pound of dictionary, Philosophy, perhaps a cup– Beat three epics, mix them up, With a measure of blank verse Season with oratory terse, Sprinkle in a bunch of rue —- looms into view.”
A girl who has a record of alleged broken hearts to her account, is exploited in this style:
“Take an ounce of fickleness, Remorse, perhaps a grain or less; Stir this into ready wit, A Siren’s smile to leaven it; A laugh of wondrous catchiness This is little —-”
OVER THE CHAFING DISH.
Recipes for cooking with this dish of dishes are more than plentiful, yet new ones are always sought; and these will all be found most excellent.
SWEETBREADS WITH PEAS.
Can of peas; three small sweetbreads; one teaspoonful butter; one-half pint of stock broth; celery leaf; salt; white pepper; one-half teaspoonful brown flour. Stand the sweetbreads in cold water for an hou
Prepare and Serve a Meal and Interior Decoration
! The
true coffee-drinker at once notices a difference in flavor if the
coffee first be poured, and the cream and sugar added.
FOR THE CHILDREN
If the children eat breakfast with the family, a regular child’s
service, with attractive little knives and spoons should be provided,
and his whole service, preferably, should be arranged on a tray near
the table’s edge. Every child likes to have his own porridge bowl, his
mug and little milk pitcher, and having his own table tools teaches him
to be neat and self-reliant.
CHAPTER IV
LUNCHEONS
THE INFORMAL LUNCHEON
The informal luncheon or lunch–originally the light meal eaten between
breakfast and dinner, but now often taking the place of dinner, the
fashionable hour being one (or half after if cards are to follow)–is
of two kinds. The “buffet” luncheon, at which the guests eat standing;
and the luncheon served at small tables, at which the guests are
seated.
Stevenson Memorial Cook Book
nd cover with sauce made of one-half cup catsup, juice of one lemon; tablespoonful horseradish and a little salt.
CRABMEAT COCKTAIL
Mrs. C. A. Carscadin
Two tablespoonfuls crabmeat to each person. To one cup tomato catsup add juice of one lemon, two tablespoonfuls grated horseradish thinned with vinegar; a few drops of tabasco sauce and just before serving, a tablespoonful cracked ice.
CRAB FLAKE COCKTAIL
Mrs. J. G. Sherer
To one cup of Japanese crab flakes mince one stalk of celery, one teaspoonful capers and mix well. Fill green pepper cases with the mixture and cover with two tablespoonfuls cocktail sauce.
CLAM COCKTAIL SAUCE
Three tablespoonfuls of tomato, or mushroom catsup; three tablespoonfuls lemon juice; one tablespoonful horseradish; a few drops tabasco; salt and paprika. Stir well and allow about two tablespoonfuls of the sauce for each cocktail.
COCKTAIL SAUCE
Mix well four tablespoonfuls tomato catsup; one of vinegar; two of le
Gala Day Luncheons
. They are not for the older woman, who will doubtless despise them, but for the girl-hostess who is gay enough still to care for whatever raises a laugh. They should depend for their worth not on any intrinsic value, for they should have none, but on their cleverness, their appropriateness; those mentioned are only “suggestions;” every hostess should from these go on to others which have more to them.
Just a word of warning as to the menu. Do not try and transform into a “function” what should be only a light and pleasant luncheon. The moment that is done, and a demand is made for extreme thought and preparation on the part of the hostess, and formality on the part of the guests, that moment the whole affair becomes a weariness to the flesh and spirit, and the charm is gone. There is no limit to the number of courses a hostess may offer if she really sets out to show what she can do if she tries; every year gastronomic possibilities increase, and an ambitious woman may pile patés on croquettes,
A Poetical Cook-Book
ave ready a large saucepan of boiling water, put the birds in it, and let them remain five minutes, moving it, that it may go through them. When all are finished, hang them by the heads in a cold place; when drained, pepper the inside and necks; when to be roasted, wash, to take off the pepper. The most delicate birds, even grouse, may be kept this way, if not putrid.
Birds that live by suction, &c., bear being high: it is probable that the heat might cause them to taint more, as a free passage for the scalding water could not be obtained.
Fresh-water fish has often a muddy taste, to take off which, soak it in strong salt and water; or, if of a size to bear it, give it a scald in the same, after extremely good cleaning and washing.
In the following, and indeed all other receipts, though the quantities may be as accurately set down as possible, yet much must be left to the discretion of the persons who use them.
The different taste of people requires more or less of the flavor o
Joe Tilden’s Recipes for Epicures
Baked Sole
Skin the slack side of the fish and lay in a baking pan. Brush with
beaten egg, sprinkle with bread crumbs and pour over them some melted
butter. Cover the fish with a layer of thin slices of pork or bacon.
Add one-half pint of water and bake half an hour. To make the sauce,
take the liquor from the baking pan, add to it salt, pepper, cayenne,
the juice of one lime, a wine glass of sherry, a tablespoonful of
mushroom or walnut catsup, and a piece of butter the size of an egg
with a little flour rubbed into it. Allow it to boil once and pour
over the fish.
* * * * *
Flounders a la Magouze
Place several fish into a baking pan with a glass of white wine, salt,
pepper, and an ounce of butter. While they are cooking break three
eggs into half a pint of cream, and beat until it is light. When the
fish is done remove them from the pan and stir the eggs and cream
Recipes for Eatmor Fresh Cranberries
[Illustration]
10-Minute Cranberry Sauce
2 cups sugar 2 cups water 4 cups Eatmor Cranberries (one bag or box)
Boil sugar and water together 5 minutes. Add cranberries and boil, without stirring, until all the skins pop open–about 5 minutes. Remove from heat and cool in saucepan. Makes one quart 10-Minute Cranberry Sauce.
VARIATIONS
=Cranberry-Ambrosia.= Pour sauce over thin-sliced oranges, top with shredded cocoanut for Cranberry Ambrosia.
=Minted Cranberry Sauce.= Stir in teaspoon chopped fresh mint or few drops mint extract for Minted Cranberry Sauce.
=Cranberry Apricot Delight.= Add 1 cup cooked sweetened apricots for Cranberry Apricot Delight.
=Cranberry
