Ingredients: Calves' tongues, salt, butter, stock, water, glaze, potatoes, ham, truffles, sauce piquante. Rub a good handful of salt into two or three calves' tongues and leave the...
Or it can be taken from the boiling water, put in a colander, rinsed with cold water, then arranged in a baking dish in alternate layers with grated cheese. Over the top pour one c...
Poach some eggs in boiling water, trim nicely and place each egg on a round of toast buttered and moistened with a little hot milk. Have ready a white sauce, pour it over them and...
All little children like this, and it is easily made. To two cups of molasses, add one cup of sugar, two tablespoons of butter, and boil until brittle when dropped in cold water. A...
Before leaving the soup question, let me say that the cream of tomato is made by heating two cupfuls of canned tomatoes to the boiling point, then straining, and after adding a goo...
Cut them in the same manner as for eating, and put them into a stewpan, with a pint of veal gravy, a little beaten mace, a slice of lemon-peel, and anchovy, and season with cayenne...
Weigh out a pound and a quarter of sifted flour, and a pound of butter. Rub about one-third of the butter with two-thirds of the flour, a tea-spoonful of salt. When the butter is t...
Wash, stem, and measure the currants. Take three-quarters the amount of sugar, moisten with barely enough water to melt, boil to a thick syrup, turn in the currants, and cook twent...
Pick over the rice, rinse it in cold water a number of times, to get it perfectly clean; drain off the water, then put it in a pot of boiling water, with a little salt. Allow as mu...
Take the best end of a neck, put it into a stewpan with beef broth, salt, whole pepper, and two cloves, tied in a bit of muslin, an onion, and a piece of lemon-peel. Add a little c...
Chop sufficient very rare cold roasted beef to make a half pint; mix with it a dash of cayenne, a half teaspoonful of salt, a tablespoonful of tomato catsup, a tablespoonful of man...
Put to soak half a pound of dried Lima beans in a small quantity of cold water. Next morning set where they will simmer slowly for two hours in salted water enough to cover. At din...
For baked macaroni with tomato, have the little cook put in her baking dish first a layer of the cooked and rinsed macaroni, then a layer of tomatoes, either fresh or canned, but w...
Ingredients: Same as No. 163, eggs, bread crumbs, tomatoes. Prepare a head of celery as above, and cut it up into equal pieces. Blanch and braize as above, and when cold egg and br...
Ingredients: Cauliflower or broccoli, gravy, lemon, salt, eggs, butter. Break up a broccoli or cauliflower into little bunches, blanch them, and put them on the fire in a saucepan...
But in talking of dried fish, we must not forget our old favorite, creamed codfish. As the boxed codfish is always so salty, it is necessary, after picking it carefully apart and r...
Ingredients: Calf's brains, eggs, flour, mushrooms, Velute sauce. Scald a calf's brain, and when cold cut it up and mask each piece with a thick sauce made of well-reduced Velute (...
Chop sufficient white meat of cooked chicken to make a half pint. Select two fine bunches of cress, and with a sharp knife shave it very fine. Wash and dry the crisp portion from a...
Pare and halve tart mellow apples, scoop out the cores. Put a little flour and water in the hollow of each apple, so as to form a thick paste--then stick three or four Zante curran...
Any fish is good if dressed in this way. Make a brown sauce, well flouring it with salt, pepper, and dried herbs. Mince and fry a shallot and add it, then a large glass of red wine...
Cold boiled potatoes can be used in so many different ways that where there is no servant in the house it often is a saving of time and labor to boil a quantity at one time and the...
Dried beef dressed in cream is always an appetizing dish and very quickly made ready. The child should first take a half-pound of chipped beef and tear it into small pieces, removi...
Different kinds of steak need to be cooked in different ways. Tenderloin, porterhouse, and sirloin are best broiled over a hot fire, or pan broiled by being turned frequently on a...
If you do not wish to have white flannels shrink when washed, make a good suds of hard soap, and wash the flannels in it, without rubbing any soap on them; rub them out in another...
Take the raw beef, either rump-steak or fillet, and brown it in the pan in some butter. Then add a little boiling water. Add then six or eight chopped shallots, the hearts of two c...
Boston brown bread buttered on the loaf and cut in very thin slices; spread with a filling of cream cheese and chopped walnut meats; press a buttered slice over it. They may be cut...
Pieces of cold-roasted chicken, turkey or duck may be used for making terrapin or à la Newburg. Cut the meat into pieces of fairly good size; measure, and to each pint of this allo...
Wash well some globe artichokes, and boil them in salted water. Meanwhile make a good mushroom filling, highly seasoned, of cooked mushroom, dipped into butter, pepper, salt, a few...
Cut your veal into fairly thick cutlets, lard them with fat bacon, and braise them in the oven, with salt, pepper and butter. Dish up, and rinse the pot with a little stock, and po...
2 cans, or one quart of cooked peas 1 blade of mace 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour ½ pint of stock 1 teaspoonful of kitchen bouquet ½ teaspoonful...