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Ebook has 706 lines and 22836 words, and 15 pages

Asparagus Soup, 18 Apple Chocolate, 99 Apple Omelette, 76 Apple Cake, 77 Apple Stuffing, 78 Apple Jam, 78 Apple and Rice, 98 Apple in Jelly, 99 Apple Charlotte, 37 Apple Jelly, 100 Apple Pot-pie, 112 Artichokes, 102 Apple Tarts, 110 A Course for a Dinner of 12 persons, 11 A Spring Lunch, 11 A Spring Breakfast, 11

Boned Turkey, 25 Beefsteak Pudding, 47 Boston Baked Plum Pudding, 47 Biscuits, 65 Biscuit Glace, 117 Bread , 66 Bread , 67 Baked Apple Pudding, 76 Beef ? la Mode, 85 Boned Turkey , 25 Bell Fritters, 27 Boston Brown Bread, 112 Bread and Butter Pudding, 106 Boston Apple Pudding, 107 Blanc-Mange, 115 Beefsteak and Oysters, 103 Baked Apple Dumplings, 78

Celery Soup, 16 Chicken ? l'Italienne, 21 Croquettes, fish, 21 Croquettes, potato, 22 Croquettes, lobster, 22 Curry Chicken, 23 Chicken Rissoles, 24 Custard Fritters, 26 Cold Veal and Ham Timbale, 23 Chicken Pie ? la Reine, 29 Croquettes, 33 Chicken Cutlets, 35 Chicken Salad with Mayonnaise Sauce, 36 Consomm?, 37 Cheese Souffl?, 42 Caper Sauce, 43 Chromskies, 44 Chicken Glac?, 68 Clam Chowder, 69 Currant Jelly, 70 Chow-Chow, 70 Cocoanut Pudding, 72 Chicken in Glac? , 82 Christmas Plum Pudding, 88 Clam Stew, 91 Codfish Cakes, 92 Crabs Dressed Cold, 94 Charlotte des Pommes, 99 Canvasback Ducks, 101 Chickens , broiled, 86 Calves' Foot Jelly, 68 Corn Bread, 111 Charlotte Russe, 65 Chocolate Cream, 61 Cream Cakes, 61 Cabinet Pudding , 50 Cabinet Pudding , 48 Cabinet Pudding ? la Fran?aise, 45 Cream Sauce, 48 Custard Pudding, 50 Custard Sauce, 51 Cottage Pudding, 52 Custards, boiled, 53 Clams, fried, 94 Chocolate Transparent Icing, 119 Crushed Strawberry Cream, 118 Coffee Blanc Mange, 116 Cheese Crackers, 114 Corn Bread , 66 Cranberry Tarts, 110 Clam Chowder , 92

Delicate Cake, 64 Deviled Crabs, 83 Duchesse Cake, 64 Delmonico's Pudding, 88 Deviled Fish, 95

Easter Ham, 87 Eggs, stuffed, 90 Egg Potage, 90

Fried Perch, 106 French Vanilla Cream, 119 Fruit Jelly, 114 French Coffee, 116 Frozen Peach Custard, 115 Flemish Waffles, 109 French Muffins, 111 Fricasseed Chicken, 104 Fish Turbot, 105 Fish Cream ? la Lait, 37 Fish Pudding , 45 Fish Pudding , 77 Fillet of Chicken, 74 Fish in Jelly, 95 Fish in Batter, 95 Fish Sandwiches, 96 Fish Patties, 96 Fish, scalloped, 96 Fish, boiled, 97 Fish, salted, 97 Fish, curried, 97

Green Corn Pudding, 49 Ginger Cake, 58 Goose Pork, 86 German Waffles, 113 Graham Muffins, 110 Game Soup, 102

Huckleberry Cake, 59 Ham , 81 Hickory Nut Cake, 88 Ham, 106

Icing, transparent, 54 Ice Cream, coffee, 54 Ice Cream, Italien orange, 54 Ice Cream, chocolate, 55

Jumbles, 59 Jury Pie, 74

Kidneys, 105

Lobster Soup, 17 Lobster Fritters, 27 Lark Pie, 28 Lemon Cream M?ringue Pie, 29 Lobster Sauce , 43 Lobster Sauce , 93 Lobster Salad, 94 Lemon Ice Cream, 119

Mock Turtle Soup, 13 Mock Mock Turtle, 14 Mock Turtle , 15 Marrow Bones, 23 Mutton Cutlets, 31 Mutton Cutlets with Chestnuts, 32 Mushroom Catsup, 39 Mustard Quickly Made, 40 Mutton Chops, 42 Mushroom Sauce, 44 Mushroom Sauce , 44 Madelaines, 60 Mince Pies, 64 Mangoes, 71 M?ringue Pie, 72 Mussels, stewed, 90 Maigre Plum Pudding, 108 Mock Goose, 104

Noyeau Cordial, 117 Nottingham Pudding, 108

Ox Tail Soup, 13 Oysters, fried, 18 Oysters, fricasseed , 19 Oysters, scalloped, 20 Oysters, pickled , 20 Oysters, fricasseed , 21 Omelette, 28 Ox Tongue, 31 Oyster Catsup, 40 Ox Tongue Glac?, 83 Oysters, pickled , 83 Orange Pudding, 89 Oysters, panned, 91 Oysters, broiled, 91 Oyster Chowder, 92 Omelette, ordinary, 97 Omelette, sardine, 98 Omelette, bacon, 98 Oysters ? la poulette, 100 Oysters, truffled, 100 Oysters, stuffed and broiled, 101 Oatmeal Cracknels, 113 Oyster Sauce, 94 Oysters, stewed, 102

Pastry Cream, 16 Pease Soup, plain, 17 Pease Soup and Pickled Pork, 16 Peach Sauce, 27 Pate la Foie Gras, 35 Peppers, stuffed, 41 Plum Pudding Sauce, 43 Plum Pudding , 49 Plum Pudding , 50 Princess Pudding, 52 Pancakes, Swiss, 56 Pancakes, German, 57 Pancakes, Scotch, 57 Pancakes, French, 57 Puff Pudding, 73 Puff Paste, 73 Potato Pie, 75 Potato Biscuits, 75 Pudding ? la Mode, 77 Pudding ? la Marini?re, 77 Potato Pudding, 78 Pudding ? la Fecule des Pommes de Terre, 79 Potatoes in Meat Puddings and Pies, 79 Potatoes, stuffed, 79 Potatoes, curried, 80 Potatoes, souffl?, 80 Potatoes and Kidney, 81 Potato Patties, 81 Peach Marmalade, 84 Peaches, brandied, 89 Perch, fried, 106 Pumpkin Pie, 58 Peach Ice Cream, 118 Pancakes and Fritters, 107 Plain Bread Pudding, 109

Quails, stuffed, 41 Queen Cake, 60 Quince Preserves, 85 Quails, broiled, 87 Quantity required for a Reception or Evening Party, 11

Ragout of cold Veal, 28 Rock Fish Cutlet, 34 Rissoles, 34 Rabbit Fricassee, 103 Rice Pudding, 51 Royal Wine Sauce, 51 Roman Punch, 53 Red Cabbage Pickle, 84 Rabbit Fricassee, 87 Red Currant Fruit Ice, 117 Rice Muffins, 114

Salmon, pickled, 89 Saddle of Mutton, 30 Salmon Fillets, 38 Saddle of Venison, 38 Stuffing for veal, turkey, duck, 40 Snipe Pudding, 46 Sultana Cake, 56 Sponge Cake , 59 Sponge Cake, 62 Spice Cake, 62 Scotch Cake, 62 Shrewsbury Cake, 63 Sponge Bread, 66 Sweet Potato Pie , 66 Sweet Potato Pie , 71 Sweet Potato Pudding, 72 Swiss Apple Pie, 76 Snowball, 115 Spring Fruit Pudding, 108 Shad, boiled, 92 Shad, baked, 93 Steaks, 105 Stewed Oysters, 102 Soft Waffles, 109 Sweet Potatoes, baked or roasted, 80

Toutes Fruits Ice Cream, 118 Tomato Soup, 18 Terrapin, 24 Timbales of Macaroni, 29 Tomato Sauce, 44 Tapioca Pudding, 50 Tea Biscuits, 113 Tongue, 106

Veal and Ham Timbale, 103 Vol-au-Vents, 32 Vanilla Sauce, 48 Vermicelli Pudding, 53 Variegated Cake, 56 Vanilla Cake, 63 Vinegar Peaches, 70 Venison Cutlets, 88

Wine Sauce, 22 Waffles, 27 Walnut Catsup, 39 Water Ice, raspberry, 55 Water Ice, lemon, 55 Water Ice, orange, 55 Wine Cake, 63 Waffles , 65

Yorkshire Pudding, 52 Yeast, 69 Yorkshire Pudding , 111

PREFACE

This book contains a variety of receipts, from the finest French dishes to the most ordinary cooking. They are reliable, as nearly every one has been used by me at different times. My experience in the work has prompted me to issue this book, every part of which has been dictated by me, and carefully written down by my friend, Louise A. Smith.

MARGARET BROWN.

QUANTITY FOR A

RECEPTION OR EVENING PARTY

OF 225 PERSONS.

FOR A SPRING LUNCH.

Little Neck clams or deviled crabs; patties; spring chickens; squabs; pate de foie gras, or a bird glace; ices and fruits.

DINNER FOR 12 PERSONS.

Oysters , 5 or 6 on a plate; Julienne soup or puree of chicken or asparagus, followed by a course of fish; patties, either chicken or mushroom. For filet de boeuf, take 5 or 6 pounds fillet. In the spring garnish this dish with mushrooms, or asparagus and French potatoes; macaroni timbale; sweetbreads, larded and roasted, served with pease; supreme of chicken; salad and crushed chunks; cheese souffle; ices, fruits, coffee.

A SPRING BREAKFAST.

Oranges with scalloped peel; broiled fish cutlets and potato croquettes; lamb chops and pease ; vol-au-vents of sweetbreads; broiled squabs; waffles and coffee; cheese, straws, ices.

MARGARET BROWN'S FRENCH COOKERY BOOK.

No. 1.

OX TAIL SOUP.

Soak 3 tails in warm water. Put into a gallon stewpan 8 cloves, 2 onions, 1 teaspoonful each of allspice and black pepper, and the tails cover with cold water. Skim often and carefully. Let simmer gently until the meat is tender and leaves the bones easily. This will take 2 hours. When done take out the meat and cut it off the bones. Skim the broth and strain it through a sieve. To thicken it put in flour and butter, or 2 tablespoonfuls of the fat you have taken off the broth into a clean stewpan, with as much flour as will make a paste. Stir well over the fire; then pour in the broth slowly while stirring. Let it simmer for one-half hour; skim, and strain through a sieve. Put in the meat with a tablespoonful of mushroom catsup, a glass of wine; season with salt.

No. 2.

MOCK TURTLE.

Get a calf's head with skin on, take out the brains, wash the head several times in cold water, let it soak one hour in spring water, then lay in a stewpan, and cover with cold water, and half a gallon over. Take off the scum that rises as it warms. Let it boil for one hour, take it up and, when almost cold, cut the head into pieces one and a half inches, and the tongue into mouthfuls, or make a side dish of tongue and brains. When the head is taken out put in the stock meat, about 3 pounds of knuckle of veal, and as much beef, add all the trimmings and bones of the head, skim it well, cover close, let it boil 5 hours , strain it off and let stand until morning; then take off the fat; set a large stewpan on the fire, with half a pound of fresh butter, 12 ounces of sliced onions, 4 ounces of green sage; chop it a little; let these fry 1 hour, then rub in one pound of flour, then add the broth by degrees until it is as thick as cream. Season with 1/4 ounce of ground allspice, 1/2 ounce of black pepper ground fine, salt to your taste the rind of a lemon peeled thin. Let it simmer gently for 1-1/2 hours, strain through a hair sieve. If it does not go through easily press a wooden spoon against the sides of the sieve. Put it in a clean stewpan with the head, and season it by putting to each gallon of soup 1/2 pint of wine, 2 tablespoonfuls of lemon juice. Let it simmer until the meat is tender . Take care it is not overdone. Stir often to keep the meat from sticking to the pan. When the meat is quite tender the soup is ready. A head of 20 pounds and 10 pounds of stock-meat will make 10 quarts of soup, besides the 2 quarts of stock-meat set aside for side dishes. If there is more meat on the head than you wish to use make a ragout pie of some of it.

No. 3.

MOCK MOCK TURTLE.

Line the bottom of a 5-pint stewpan with 1 ounce of lean bacon or ham, 1-1/2 pounds lean gravy beef, a cow's heel, inner rind of a carrot, a sprig of lemon thyme, winter savory, 3 sprigs of parsley, a few green leaves of sweet basil, 2 onions, a large onion with 4 cloves stuck in it, 18 grains of allspice, 18 grains of pepper. Pour on these 1 pint of cold water, cover the stewpan and set it on a slow fire to boil gently 1/4 hour. Watch it carefully, if need be, with the cover off, until it gets a good brown color; then fill up the stewpan with boiling water, and let it simmer for 2 hours. If you wish you can cut up some of the meat into mouthfuls and put into the soup. To thicken it take 2 tablespoonfuls of flour, a ladleful of gravy, mix them and pour it into the stewpan where the gravy is, let it s sonrisa de dama amable y devota, me dijo:

--?Ya las conoces!

Yo me inclin?:

--?Son tan bellas como su madre!

--Son muy buenas y eso vale m?s.

Yo guard? silencio, porque siempre he cre?do que la bondad de las mujeres es todav?a m?s ef?mera que su hermosura. Aquella pobre se?ora cre?a lo contrario, y continu?:

--Mar?a Rosario entrar? en un convento dentro de pocos d?as. ?Dios la haga llegar ? ser otra Beata Francisca Gaetani!

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