The International Cook Book

One pound fine prunes, half pint cold water, half pint claret, half a stick cinnamon, four ounces granulated sugar, two bay leaves, the rind of a small sound lemon. Place the prunes in a vessel with two quarts of cold water to soak for twelve hours. Thoroughly drain and place them in a saucepan with all the above articles. Cover the pan and let boil very gently on the range for thirty minutes. Remove the pan from the fire, pour into a glass or stone jar, and let it get cold. When serving discard bay leaves, cinnamon and lemon peel. As stewed prunes should always be served cold, a larger quantity can be prepared and kept in a covered glass or stone jar, for they will keep in good condition for several days. One-half pound oatmeal, one-half pint cold milk, one pint cold water, one-half teaspoon salt. Place the water, milk and salt in a saucepan and let come to a boil, then add the oatmeal and slowly boil for twenty-five minutes, lightly stirring occasionally to prevent burning at the bottom. Pour it into a hot dish and serve with cold cream or cold milk and powdered sugar separately. 3. EGGS WITH TOMATO Lightly butter the bottom of six individual shirred-egg dishes, carefully break two fresh eggs into each dish, taking care to keep the yolks intact. Equally season the eggs with half a teaspoon salt and two saltspoons white pepper. Cook them for one minute on the range, then place them in the oven for five minutes. Remove from the oven, pour the tomatoes, prepared as hereunder, over the eggs of each dish, evenly divided, and immediately serve. 4. TOMATOES FOR EGGS, OMELETTES, ETC. Select six medium, red, fresh but not too ripe tomatoes, plunge them in boiling water for one minute, lift them up with a skimmer, then with a towel carefully skin them. Trim off the stems and cut them into even quarters. Heat a teaspoon melted butter in a small saucepan, add two sound, peeled, finely chopped shallots and gently brown them for half a minute, then pour in one and a half tablespoons white wine, lightly mix, add the tomatoes with half a teaspoon freshly chopped parsley. Season with a level teaspoon salt, half a teaspoon sugar and two saltspoons white pepper, lightly mix, cover the pan and let cook for twelve minutes, carefully stirring once in a while. Mix on a saucer a teaspoon butter with half a teaspoon flour, then add it to the tomatoes, gently mix, and the tomatoes will be ready to use as directed. Soak one-half pound boneless codfish in cold water for sixteen hours, changing the water three times during that interval. Drain, place it in a saucepan again with cold water and let boil for five minutes; drain and carefully pick out all the little bones from the cod. Pass it through a chopping machine or pound it in a mortar. Have one pound cooked, peeled potatoes. Press them through a sieve. Add the fish to the potatoes. Break in two whole raw eggs, add a saltspoon ground English mustard, a saltspoon grated nutmeg, two saltspoons white pepper and one and a half teaspoons anchovy sauce. Mix the whole thoroughly in a bowl with a wooden spoon for three minutes. Sprinkle two tablespoons flour on a table. Spread the preparation nicely over the flour and divide it into six equal parts; neatly roll them in the flour, giving them nice cake forms. Heat one ounce butter or good fat in a frying pan, drop in the cakes and fry for three minutes on each side, or until of a good golden colour. Remove them with a cake turner and drain well. Dress on a hot dish with a napkin and serve very hot. 6. BROILED SIRLOIN STEAKS, MA!TRE D'HOTEL Have two fine, tender sirloin steaks of one pound and a quarter each. Flatten them evenly and nicely with a cleaver. Pour a tablespoon good oil on a plate, turn the steaks in the oil several times, then season with a teaspoon salt and a light teaspoon white pepper, evenly divided all over. Arrange them on a broiler and broil them on a brisk charcoal fire for six minutes on each side. Remove, dress on a hot dish; spread the maitre d '"hotel butter (No. 7) over the steaks and serve as rapidly as possible. 7. MA!TRE D'HOTEL BUTTER Have on a cold plate three-quarters of an ounce good table butter, half a teaspoon well-washed, thoroughly dried and finely chopped

From The International Cook Book, 1906, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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10. STUFFED CRABS DIABLE One pound crab meat, half a pint cold milk, half a gill cream, onehalf medium, sound, chopped onion, one-half bean chopped garlic, one teaspoon finely chopped parsley, one ounce butter, one teaspoon Eng6 THE INTERNATIONAL COOK BOOR lish mustard in powder, one-half teaspoon salt, one tablespoon Worcestershire sauce, one-half saltspoon cayenne pepper, one-half saltspoon grated nutmeg, three tablespoons flour, two raw egg yolks and two ounces bread crumbs. Place the milk, cream, garlic, parsley, mustard, salt, pepper, Worcestershire sauce and nutmeg in a saucepan, and boil for five minutes, lightly mixing meanwhile. Place in another saucepan the butter and onion, stir, and let it get a good golden colour, then add the flour; mix well with the wooden spoon. Pour the other preparation into this, mix thoroughly, and then allow to gently simmer for five minutes. Add the two egg yolks, briskly mix till well thickened; add the crab meat, gently mixing for two minutes. Pour it over a flat dish and let get cold. Have six medium-sized, well-cleaned crab shells and equally fill the shells with the preparation. Smooth the surface with the blade of a knife. Equally divide the "devilled butter" on top of the crabs. Spread the bread crumbs over. Pour a very little melted butter over the bread crumbs. Arrange them on a tin pan, and place in the hot oven for ten minutes to bake until they obtain a nice golden colour. Remove from the oven and dress on a hot dish with a folded napkin. Decorate with parsley greens and six quarters of lemons and serve

From The International Cook Book, 1906, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half an ounce good butter, two saltspoons ground English mustard, one teaspoon good white wine vinegar, one teaspoon Worcestershire sauce, one saltspoon salt, half a saltspoon cayenne pepper and one egg yolk. Place all these articles in a bowl, thoroughly mix well together with a spoon and use as required. Procure two fine, tender spring chickens of one and a quarter pounds each. Singe and cut off the legs at the first joints (keeping them for soup stock). Remove the back, split through the spine, beginning at the neck, totally removing the spine with neck. Neatly draw. Remove the breast bones, wipe them with a towel and nicely flatten them with a cleaver. Place one-half tablespoon oil on a flat dish with a teaspoon salt and two saltspoons white pepper; turn the chicken several times in the seasoning. Arrange them on a clean double broiler, and broil on a brisk fire for eight minutes on each side. Remove. Have six pieces of fresh toast on a hot dish; dress the chicken on the toast. Equally spread a maitre d'hotel butter, prepared as per No. 6, over the chicken. Arrange twelve slices of freshly broiled bacon (No. 13) 13. BROILED BACON With a keen knife cut the under bones off a fine breakfast bacon; pare both edges, also the end (opposite side to the string end, which is

From The International Cook Book, 1906, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wipe nicely and core with an apple corer six fine, sound, not too ripe, apples. Lay them on a tin with one-half gill hot water. Fill the cavity of each with granulated sugar and baste the top of each with just a little melted butter. Place in a moderate oven to bake for thirty-five minutes, or until nice and soft. Remove from the oven. Dress on a hot dish and serve with a pitcher of cream or milk. Half pint hominy, one pint water, half pint milk, one teaspoon butter and half teaspoon salt. Wash the hominy in cold water and drain well. Boil the water and milk in an enamelled saucepan together, then add the hominy, salt and butter, and slowly cook for forty-five minutes, stirring with a wooden spoon once in a while to prevent burning at the bottom. Pour into a hot tureen and serve with cream or milk separately. 46. BACON AND EGGS Thoroughly heat half a teaspoon melted butter in a small frying pan. Carefully crack two fresh eggs on a saucer without breaking the yolks, then slide them into the pan. Season with just a very little salt and pepper, and fry on a slow fire for three minutes. Slide them on a hot dish. Proceed with five other portions in exactly the same way. Lay over the eggs in each dish one slice of bacon prepared as per No. 13 and serve Clean and wipe dry twelve medium, fine, fresh smelts* Season evenly with a teaspoon salt and a saltspoon white pepper. Gently roll them in flour, then dip in beaten-up eggs, lightly roll in fine bread crumbs, and plunge them into boiling fat to fry for five minutes. Remove with a skimmer and lay on a dry cloth to thoroughly drain. Dress on a hot dish with a folded napkin. Decorate with parsley greens and six small pieces of sound lemon in quarters. 48. SAUCE TARTARE Have on a plate three small, very sound and finely chopped pickles, one sound, finely hashed shallot, one-half teaspoon finely chopped parsley, one teaspoon capers, finely hashed, a quarter teaspoon chopped tarragon and a quarter teaspoon finely chopped chervil (cerfueil). Place in a china bowl one raw egg yolk, one-half teaspoon ground English mustard, one-half teaspoon salt, a saltspoon cayenne pepper and one tablespoon good vinegar. Sharply mix with the wire whisk; then pour in, drop by drop, one gill good olive oil, continually mixing till alJ the oil is added. Add now all the ingredients, waiting for action, to the sauce, and briskly mix the whole together with the whisk for four minutes. Transfer into a cold saucebowl and serve. If any of the sauce is left over, place it in a china bowl and always keep it in a cool place for further use. 49. MUTTON CHOPS, BROILED Pare and neatly flatten six fine, tender, thick mutton chops. Season with a teaspoon salt and two saltspoons white pepper. Lightly oil the broiler with oil. Place the chops on the broiler and cook for five minutes on each side. Dress on a hot dish, crown-shape. Spread a very little butter over them. Decorate the dish with a little fresh watercress Boil in a quart of water with a teaspoon salt six medium-sized potatoes for thirty-five minutes. Peel, let cool off and then chop them very fine. SATURDAY, JANUARY SECOND 17 Heat a tablespoon butter or good fat in a frying pan and add the potatoes. Season with a teaspoon salt and three saltspoons white pepper. Gently toss them in the pan while cooking on a brisk fire for ten minutes. Give them an omelet shape and let them get a nice golden colour, which will require five or six minutes. Turn them on a hot dish and serve. One-quarter pound wheat flour, half pound cornmeal, half ounce powdered sugar, half ounce good butter, half pint cold milk, half ounce baking powder, half teaspoon salt and one whole raw egg. Place all these articles in a basin and carefully mix with the hand until thoroughly thickened, which will require about six minutes. Lightly butter the interior of six oval corn-bread or muffin moulds. Place the preparation into the moulds up to three-quarters of their height. Lay them on a baking tin and bake in the hot oven for twenty minutes. Remove, dress on a hot dish with a folded napkin t

From The International Cook Book, 1906, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two pounds raw beef from a shin, cut into pieces, any parings of chicken, beef and bones of same on hand, one-medium sized sliced carrot, one medium ditto sliced turnip, one ditto onion, one branch parsley chopped up, one clove sound garlic chopped up, one branch chopped celery, one ditto chervil, one ditto leeks, one tablespoon salt, ten whole black peppers, one clove, five allspice, one sprig bay leaf and one saltspoon thyme. Place all the above in a saucepan, then pour in a little cold water to nearly cover the meat, and other ingredients. Place the pan to one side and let it stand to infuse for one hour. Then place the pan on the hot range and gently stir the contents with a wooden spoon while cooking for five minutes. Pour in two and a half quarts of boiling water and stir well again until it comes to a boil. Cover the pan and let it slowly simmer for one and a half hours. Strain the consomme through a napkin into six cups or a hot tureen and serve very hot. N. B. — When the consomme* is not to be served in cups, but with vegetables, pastes and so on, then it should be strained into another saucepan, as you will be directed. 53. SCALLOPS IN CURRY Plunge one and a half pounds well-cleaned fresh scallops in a quart of boiling water with a teaspoon salt and boil for two minutes. Drain thoroughly in a sieve and place them in the curry sauce, as per No. 54. Cook the whole together for two minutes and serve in a hot, deep dish. 54. CURRY SAUCE Brown in a saucepan to a good golden colour in one ounce butter one medium-sized, sound, chopped-up onion; add one ounce lean, finely chopped ham, half branch of the white part of celery chopped, halfchopped green pepper, one sprig thyme, one clove, ten whole black peppers and half a sliced leek. Mix thoroughly with the wooden spoon while cooking for five minutes. Season with two saltspoons salt, adding one liberal teaspoon good curry powder and half a tablespoon flour. Mix well, then pour in a good half pint boiling water (if consomme or chicken broth is at hand, use it in place of the water). Gently mix again and allow to slowly cook for eighteen minutes, meanwhile lightly stirring at the bottom occasionally. Dilute one egg yolk in a tablespoon cream and add it to the curry sauce; mix well, but do not allow to boil again. Strain through a sieve into another saucepan. N. B. Unless otherwise mentioned, a "tablespoon flour" means to be about a level, not a heaping, tablespoonful. 55. VEAL CUTLETS, TOMATO SAUCE Pare nicely and flatten six rib veal cutlets. Season with a teaspoon salt and half a teaspoon white pepper, evenly divided. Roll them in beaten-up egg, then lightly roll in bread crumbs mixed with a tablespoon grated Parmesan or Swiss cheese. Heat one ounce butter in a sautoire and fry the cutlets for five minutes on each side; then place in the hot oven for eight minutes. Dress on a hot dish, one overlapping another, and serve with a gill of hot tomato sauce (No. 16) in a saucebowl separately. 56. POTATOES, FONDANTES Peel and cut into half-inch dice-shaped pieces six sound, mediumsized raw potatoes. Wash well and drain. Cut into small pieces and melt in a small saucepan one ounce salt pork, add one sound, finely hashed onion and two bay leaves, and brown till of a nice golden colour. Then drop in the potatoes, season with half a teaspoon salt and two saltspoons white pepper, and pour in sufficient boiling water to cover them up to three-quarters of their height. Cover the pan, let them slowly cook for forty minutes and suppress the bay leaves. Dress on a hot dish, besprinkling with a little chopped parsley, and serve. Soak four ounces California figs in a quart lukewarm water for one hour. Remove, drain well on a towel. Cut them into quarter-inch pieces; place in a bowl, adding two ounces bread crumbs, two ounces 'powdered sugar, one ounce flour, one tablespoon rum and three egg yolks. Mix all well together with a wooden spoon for five minutes. Then beat up the whites of the three eggs to stiff froth and add to the SATURDAY, JANUARY SECOND 19 other bowl; lightly mix with the spoon for a minute. Lightly butter and flour a quart pudding mould, then pour in the preparation. Place the mould in a pastry tin and pour in boiling water up to half the height of the mould. Remove, unmould on a hot dish and serve with a sauce Sabayon (prepared as per No. 102) over the pudding.

From The International Cook Book, 1906, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Skin three-quarters of a pound fresh, sound, red rhubarb. Cut it into one-inch-long pieces. Place in a saucepan with half pound granuSUNDAY, FIRST WEEK OF JANUARY 23 lated sugar and the rind of quarter of a sound lemon. Set the pan on a brisk fire and thoroughly mix with a wooden spoon until completely dissolved, which will take about fifteen minutes. Remove from the fire and let cool off. Remove the lemon rind. Transfer to a glass 74. FARINA WITH MILK Have a pint boiling milk in a small enamelled pan on the fire. Gradually add two gills farina, sharply mixing with the whisk while adding it. Add two tablespoons granulated sugar. Mix well and let cook for fifteen minutes, mixing once in a while. Stir in one raw egg yolk and serve with cold milk. 75. OMELETTE, PLAIN Carefully crack eight fresh eggs into a bowl, season with one-half teaspoon salt and two saltspoons white pepper, adding half gill of fresh milk. Sharply mix the whole with a fork for two minutes. Place in a black frying pan one good tablespoon clarified butter, and when the butter crackles drop in the eggs and with a fork stir well for two minutes, then let rest for half a minute. Fold up with the fork — the side nearest the handle first — to the centre of the omelette, then the opposite side, so that both sides will meet right in the centre; let rest for half minute. Have a hot dish in the left hand, take hold of the handle of the pan with the right, bring both dish and pan to a triangular shape, and with a rapid movement turn the omelette over the centre of the dish and immediately send to the table. Always make the omelettes on a brisk fire without taking the lid off. 7 5 A. To CLARIFY BUTTER Place half pound good butter in a small, enamelled saucepan, then place the pan into another pan containing boiling water and let stand on the corner of the range until thoroughly melted; skim it well, then strain through a fine cloth into a bowl; keep in a moderate temperature and use as required. 76. FINDON HADDOCK, BROILED Lightly roll in oil one and a half pounds fine thick, smoked findon haddock. Arrange in a double broiler and broil for five minutes on each side. Dress on a hot dish, and serve with Maitre d'hotel butter (No. 7), nicely spread over. 77. LAMB HASH WITH GREEN PEPPERS Detach and cut into very small square pieces all the meat from the remaining leg of lamb of yesterday. Have the same quantity cooked potatoes, chopped the same as the lamb, and mix together. Melt an ounce butter in a small pan, and one medium, sound and finely chopped onion and a medium, finely chopped green pepper. Mix well until they obtain a good golden colour. Add the lamb and potatoes. Pour in half pint hot broth or hot water and two tables spoons tomato sauce (No. 16). Season with three-quarters of a teaspoon salt, half a light teaspoon white pepper and a saltspoon grated nutmeg, Mix all well together and let cook on a brisk fire for ten minutes, stirring once in a while. Place the pan in a hot oven for fifteen minutes. Remove, dress on a hot dish, and serve with six bread croutons (No. 23) around the dish. Boil in a quart of water with a teaspoon salt four medium, sound potatoes for thirty-five minutes. Drain and let cool off; slice them into the thickness of a silver dollar. Melt an ounce butter or good fat in a frying pan, add one good-sized, sound, white, sliced onion, and gently cook it for three minutes, lightly mixing meanwhile. Then add the potatoes. Season with a light teaspoon salt and three saltspoons white pepper, well sprinkled over the potatoes, then cook for seven minutes, gently tossing them once in a while. Give the potatoes a nice omelet form, then let them get a very good golden colour for about six minutes Turn on a hot dish, besprinkle with half teaspoon chopped parsley and Cinnamon cakes are to be prepared exactly the same as flannel cakes (No. 136), only adding half teaspoon ground cinnamon, mixed up in the preparation.

From The International Cook Book, 1906, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel and carefully detach all fibres adhering to four good-sized, sound, juicy, cold oranges. Then with a keen knife cut them crosswise into thin, equal slices. Lay them on a dish with all their juice; liberally dredge powdered sugar over them. Let stand in a cool place, and just before serving pour in a pony of curacao, Swiss kirsch, kummel or cognac. Dress them nicely on a dessert dish in crown shape. Thoroughly mix the liquor, sugar, etc., pour it over the oranges and serve. Place in an enamelled saucepan three-quarters of a pint cold milk, half pint cold water and a teaspoon salt and let just come to a boil, then add two gills Quaker oats. Lightly mix and let boil rather slowly for fully one hour, lightly stirring at the bottom with the wooden spoon occasionally to prevent burning at the bottom. Pour into a bowl and serve with cold milk or cream. 106. POACHED EGGS ON TOAST (12 pieces) No. i. Have in quite a wide and rather low-edged pan on the fire (so that six eggs can easily float at the same time without jamming) three and a half quarts of water, seeing that the water is no less than four inches deep. Have on a dinner plate one tablespoon cold water. When the water in the pan boils, pour in one tablespoon vinegar. Carefully crack six fresh eggs on the wetted plate, without breaking the yolks, and gently slide them into the boiling water and poach for three minutes. Lift them up with a skimmer, neatly trim the edges, if there be any adhering; lay them on freshly prepared buttered or unbuttered toasts, two eggs on each, and keep warm. Repeat the same with six more and serve. By not using salt in poaching the eggs they will turn out whiter and more brilliant looking. No. 2 (12 eggs). Have a pan on the fire with same quantity of water as above, with a tablespoon salt and a tablespoon vinegar. Have another saucepan on the fire with two quarts boiling water. Carefully drop in six fresh eggs and let them just roll over for fourteen seconds; lift them up and gently drop in cold water; then repeat same process with six more. Lift them up from the cold water and lay on a plate. When the first seasoned water thoroughly boils carefully and rapidly crack six of the eggs and drop them right in the centre — as near the surface of the water as the heat will permit. Poach for three minutes. Take them up with the skimmer, neatly trim off any adhering superfluous edges, lay them on freshly prepared toast, and proceed to prepare six more in this manner and serve. When the eggs are absolutely fresh the mode of preparing them described in No. i is the best. When doubtful, or in winter months, No. 2 is the safest. Cut away the fins and soak in fresh water for two hours a fine, goodsized salt mackerel. Drain well and then plunge it into a pan with two quarts boiling water and allow to boil for ten minutes. Remove, drain well, dress on a hot dish with a folded napkin and serve with a little hot melted butter separately. 1 08. HAMBURG STEAK WITH FRIED ONIONS Pass through a Salisbury chopping machine two pounds lean, raw rump of beef, lay it on a plate, add one good-sized, finely chopped sound onion, first fried in a teaspoon butter for three minutes. Season with one teaspoon salt, half teaspoon white pepper, a saltspoon grated nutmeg, one tablespoon finely chopped parsley and one whole raw egg. Mix all well together, then divide the meat into six equal parts. Roll them in flour and give them a nice fish-cake form. Heat three-quarters of an ounce butter in a frying pan. Slide in the steaks and fry them for six minutes on each side. Remove, drain well, dress on a hot dish, pour over their own gravy. Arrange the fried onions around the steak and serve very hot. 109. FRIED ONIONS Peel and slice round-shaped four medium-sized, sound white onions. Season with half teaspoon salt, detach them at the rings, gently roll them in two tablespoons flour, then plunge them in boiling fat and fry for eight minutes, or until they obtain a good golden colour. Lift them up with a skimmer, lay them on a cloth to dry and use as

From The International Cook Book, 1906, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil five good-sized, sound potatoes in a quart boiling water with a teaspoon salt for thirty-five minutes; peel and slice them rather thin. Heat half ounce butter in "a saucepan, add one teaspoon flour, mixing well. Now add one and a half gills boiling milk and half gill hot cream. Mix well with wire whisk. Drop the potatoes into the pan. Season with half teaspoon salt, two saltspoons white pepper and one saltspoon grated nutmeg, also one-half teaspoon butter. Toss them well and let cook for ten minutes. Pour on a hot dish, sprinkle half teaspoon chopped MONDAY, FIRST WEEK OF JANUARY 33

From The International Cook Book, 1906, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half pound flour, three ounces butter, four ounces powdered sugar, two eggs, one gill milk, two tablespoons currants, half teaspoon baking powder and the juice of half a sound lemon. Knead the butter with a wooden spoon to a cream in a bowl, dredge in the flour, add the sugar and currants. Mix the ingredients well together, then break in the eggs and beat the whole well together for five minutes. Add the baking powder; gently mix. Lightly butter a small tin; pour the preparation into the tin and set in the hot oven to bake for twenty minutes. Remove, cut the cake into six equal pieces and serve. Oysters a 1'Indienne

From The International Cook Book, 1906, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Genoise aux Confitures 119. CHICKEN GUMBO, LOUISIANAISE Half a boned fowl, one small carrot, one small white turnip, one small onion, half green pepper, one leek, two tablespoons raw rice, two quarts and a half hot broth (No. 701), four small peeled tomatoes, twelve goodsized, sound, fresh okras. Cut the fowl into small square pieces. Cut also the carrot, turnip, onion, green pepper and leeks into quarter-inchsquare pieces and place them in a saucepan with one ounce butter. Slowly brown them for ten minutes, add the rice and any chicken bones on hand; lightly mix, then moisten with the hot broth. Season with one level tablespoon salt, cover the pan and boil for thirty minutes. Cut the tomatoes and okras into small pieces and add them to the soup. Boil for thirty minutes more. Remove the bones. Pour the soup into a hot 120. KINGFISH SAUTE, COLBERT Have three medium-sized kingfish of three-quarters of a pound each, nicely cleaned. Wipe them neatly. Turn them in a little cold milk, season with one teaspoon salt and half teaspoon white pepper, then roll them in flour. Heat two tablespoons oil in a frying pan, add the fish and fry for five minutes on each side, then place in the hot oven for ten minutes. Remove, dress on a hot dish and serve with a Colbert sauce poured over. 121. COLBERT SAUCE Place in a small saucepan two gills demi-glace (No. 122) and one teaspoon meat extract (No. 3170); then reduce it on the fire to one-half the quantity. Then add, little by little, one-half ounce good butter, briskly stirring while adding it. Squeeze in the juice of a sound lemon, adding a teaspoon finely minced parsley. Stir well and serve. 122. DEMIGLACE (HALFGLAZE) Have quite a large saucepan with ten quarts cold water on the hot range. Procure two fresh, white, calf's feet; cut them into small pieces and place in a small roasting pan with half pound raw ham, cut in pieces, one pound veal bones, two sliced carrots, two sliced onions, two sliced leeks, three branches parsley roots, one branch sliced celery; add ten cloves, four bay leaves, twenty allspices, two tablespoons whole black peppers, a teaspoon thyme and one and one-half tablespoons salt. Spread a little fat— about four tablespoons — over the vegetables. Place

From The International Cook Book, 1906, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To have the fruit cold and in excellent condition place them in the ice box during the night. Cut three of them in halves, crosswise; remove the pits and cores, after which run the knife around between the peel and the fruit, just to separate it, then make about six cuts from the centre, so that it may be easily removed with the spoon. Serve them with powdered sugar. Half pound wheaten grits, one pint cold water, half pint cold milk and a teaspoon salt. Place the water, milk and salt in a saucepan and let come to a boil, then add the wheaten grits and boil slowly for one and a half hours, mixing with a wooden spoon occasionally to prevent burning at the bottom. Pour into a hot dish and serve with cold cream or milk and soft sugar separately. 132. EGGS COCOTTE Chop very finely one medium-sized, sound onion, place it in a saucepan with a tablespoon melted butter and brown to a good golden colour. Add three tablespoons finely minced canned mushrooms, or the equivalent of fresh mushrooms if at hand, half teaspoon finely chopped chives, one tablespoon sherry wine, three tablespoons tomato sauce (No. 16), three tablespoons demi-glace (No. 122), half saltspoon cayenne pepper and two saltspoons salt. Mix well with the wooden spoon and then let slowly reduce to one-half. Have six clean and lightly buttered cocottiers (egg dishes), then divide the preparation evenly into the six cocotte dishes. Break two fresh eggs in each dish. Pour half teaspoon sweet cream over each dish, sprinkle a very little salt over each egg. Set in the hot oven to bake for five minutes. Remove from the oven and serve. 133. BROILED FRESH HERRINGS Clean and thoroughly wipe six good-sized, very fresh herrings. Roll them in a tablespoon oil mixed with a teaspoon salt on a plate. Arrange on a broiler and slowly broil for six minutes on each side. Remove, dress on a hot dish. Spread a tablespoon melted butter over them, decorate with a little parsley greens and six quarters lemon and Arrange in a small double broiler twelve small country sausages, prick each sausage with a fork once in the centre and broil on a brisk fire for five minutes on each side. Dress on a hot dish and serve. Peel six medium-sized boiled potatoes, slice them into rather thin, equal slices. Heat in a frying pan one and a half tablespoons melted butter. Season with one teaspoon salt and two saltspoons white pepper. Gently toss the potatoes once in a while, cooking for seven minutes on a brisk fire, then give them an omelet form; cook them for four minutes longer, or until they obtain a good golden colour. Dress on a hot dish TUESDAY, FIRST WEEK OF JANUARY 41 One-quarter pound sifted flour, two raw eggs, half ounce powdered sugar, one-quarter ounce baking powder, one saltspoon salt, half saltspoon nutmeg, and half pint cold milk. Place the flour in a bowl. Crack in the eggs, add the sugar, salt, nutmeg, baking powder and milk. Thoroughly mix with a whisk until well thickened. Lightly butter the bottom of a large frying pan with a little melted lard, and as soon as the bottom of the pan is thoroughly hot immediately pour in with the aid of a ladle the preparation, two and a half inches in diameter, four at a time, and cook one and a half minutes on each side. Dress on a hot dish covered with a napkin; proceed exactly the same till the preparation is all used, and serve with maple syrup separately.

From The International Cook Book, 1906, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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These are prepared precisely the same as in No. 10. 138. BAMI, HONGKONGOISE Cut into half-inch-square pieces half pound lean raw rump of beef, half pound lean fresh pork cut same way, and keep separately. Hash very finely six medium-sized sound shallots, one clove garlic; mix shallots and garlic with a heaping tablespoon finely fresh-chopped parsley and keep on a plate. Plunge into boiling water with a teaspoon salt in a saucepan and boil for fifteen minutes half pound noodles and quarter pound best macaroni, but in separate water; drain thoroughly and keep separate. Melt one tablespoon butter in a saucepan, add two light tablespoons flour; stir well, add two small finely chopped onions, two finely chopped shallots, one clove crushed chopped garlic, one clove, one sprig bay leaf and one sprig thyme. Stir all well together with a wooden spoon, while browning for four minutes. Moisten with half pint hot broth or hot water, mix well with a whisk; then add two good-sized, ripe, chopped tomatoes. Season with half tablespoon salt, half teaspoon white pepper, one saltspoon grated nutmeg, half saltspoon cayenne pepper, adding one good teaspoon good curry powder. Stir all well together and let gently simmer for twenty-five minutes. Strain the sauce and keep it warm. Lightly butter the bottom of a pie dish, then evenly arrange the macaroni at the bottom of the dish; spread a very little of the sauce over the macaroni. Spread over evenly one-third of the mixed shallots, garlic and parsley; arrange the beef nicely divided over the macaroni, etc., then another third of the shallot mixture. Season with a saltspoon salt and a light snuff of white pepper. Now spread half the remaining sauce over. Neatly lay half the noodles evenly over; arrange the pork as a layer over the noodles; sprinkle the remaining shallot mixture over the pork. Season with a saltspoon salt and half saltspoon white pepper. Evenly spread the balance of the noodles; sprinkle one tablespoon very finely minced cooked lean ham. Pour and neatly spread the remaining sauce over. Sprinkle half teaspoon grated Parmesan or Swiss cheese over all. Have one teaspoon butter divided into small bits and placed on the surface. Place it in a moderate oven to bake for fifty-five minutes, or until it has obtained a good golden colour. Remove it from the oven, place the dish into another cold one and send to the table. N. B. Cut it pie-like, that is, from top to bottom. Open a pint can string beans, plunge them in a saucepan with boiling water two inches in depth; drain on a sieve; put them back in the saucepan with half ounce butter. Season with half teaspoon salt and a saltspoon white pepper. Mix well with with a fork while cooking for one and a half minutes. Dress on a hot vegetable dish and serve. Wash in three different cold waters half pound Italian rice. Drain well, place it in a saucepan with one quart cold milk, a gill cold water and a saltspoon salt. As soon as it comes to a boiling point shift the pan on the corner of the range, being careful to mix well with a wooden spoon. Then let slowly simmer for one hour, mixing every five minutes to prevent burning at the bottom. Remove the pan from the range. Pour ten drops vanilla essence and the same of orange-water flavor. Mix well, then add half pound granulated sugar. Mix well again. Break in four whole raw eggs, pour in a gill sweet cream, thoroughly mix with the wooden spoon. Pour the preparation into a pastry pan two inches high, place in a slow oven and bake for thirty minutes. Remove, lay the pan on another cold one and serve either hot or cold. Celery (86) Anchovies on Toast

From The International Cook Book, 1906, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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151. BANANAS SLICED IN CREAM Peel three good-sized, ripe, sound bananas, then slice them into thin slices. Dress on a dish and serve with powdered sugar and cream Have in an enamelled pan half pint water and half pint milk; season with fwo saltspoons salt. Then let slowly come to a boil on a moderate fire; gradually dredge in five ounces wheatena, continually mixing while adding it, and allow it to gently boil for five minutes, lightly mixing meanwhile. Remove, pour into a deep dish and send to the table with cream or rich milk, and sugar separately. Lightly butter a baking tin, then place three fine, fat kippered herrings thereon; spread a few little bits of butter over each fish. Set in the hot oven for ten minutes. Remove, arrange them on a hot dish on toast. Spread a little melted butter over and serve with quarters of lemons. 154. FRIED EGGS WITH BROWN BUTTER Lightly butter six individual shirred-egg dishes. Break two fresh eggs into each dish; place them on the range and cook for three minutes. Remove them from the fire. Place one and a half tablespoons melted WEDNESDAY, FIRST WEEK OF JANUARY 47 butter in a frying pan, set it on a brisk fire and fry to a light brown colour, then add one teaspoon good vinegar. Shuffle the pan slightly so that the butter and vinegar will be well mixed, pour it evenly over the eggs 155. CALF'S LIVER WITH BACON Have six slices of fresh, tender calf's liver one-third inch thick. Place on a dish with a tablespoon oil. Season with half teaspoon salt and one-quarter teaspoon white pepper. Repeatedly roll the slices in the seasoning until the oil is all absorbed. Arrange the slices on a double broiler and broil on the fire for five minutes on each side. Remove, dress on a hot dish with six slices of bacon (as per No. 13) on top and serve. Pass through a Saratoga potato machine three medium-sized, sound, peeled, raw potatoes. Wash them in cold water, drain well on a sieve, drop them one by one into boiling fat and fry until of a good golden colour — which should take about five minutes — turning them over with a skimmer once in a while. Lift them up with the skimmer, place in a wire basket and let thoroughly dry. Sprinkle half teaspoon salt over them and serve on a hot dish with a folded napkin. N. B. If no Saratoga potato machine is at hand, slice the potatoes with a sharp knife as thin as possible. 157. ENGLISH BUNS One-quarter pound flour, two ounces butter, two ounces sugar, two egg yolks, the white of one egg, one ounce candied lemon peel, half gill hot milk, half saltspoon powdered nutmeg and two saltspoons carbonate of soda. Place the flour and butter in a bowl, work it well with a wooden spoon, add the sugar, nutmeg, lemon peel and one saltspoon salt. Pour in the hot milk and mix it lightly for two minutes. Beat the yolks and the whites of the eggs together, then add them to the preparation. Mix lightly, and when well thickened add the carbonate of soda, gently mixing for two minutes. Pour the preparation into a lightly buttered tin. Place in a slow oven for twenty-five minutes. Remove, let cool off, then cut into six even pieces and serve on a dish with a napkin.

From The International Cook Book, 1906, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

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158. DEVILLED BROILED LOBSTER Cut three fine, small, raw lobsters of one pound each into two equal halves, lengthwise. Remove the gravel from the head, cut off the claws and crack them carefully with a cleaver. Arrange the claws on a broiler and broil for ten minutes on each side. Remove them and carefully pick out all the meat; then chop it into small pieces and place on a plate. Season with a saltspoon salt and two tablespoons devilled butter (No. n). Mix all well and keep in a cool place until required. Carefully place the six half lobsters on a double broiler and broil on a lively fire on the shell side for ten minutes; then place in the oven for ten minutes. Remove from the oven and carefully take off the lobsters from the broiler. Spread the above preparation evenly over the six half lobsters, sprinkle a little bread crumbs over each, then lay two little bits of butter on the surface of each. Arrange them on a tin pan, then bake in the oven until they obtain a nice golden colour. Remove from the oven, dress on a hot dish and serve with six quarters of lemon, and parsley greens if handy. 159. CHICKEN Pox PIE Cut into twelve pieces one tender roasting chicken of two and a half pounds. Place in a saucepan with one quart cold water. As soon as it comes to a boil strain the water off. Then pour in one quart boiling water, season with one teaspoon salt and half teaspoon white pepper. Cover the pan and let slowly cook for six minutes. Then add two small, well-cleaned leeks, tied up with four branches parsley, a sprig of bay leaf, two cloves and a sprig of thyme; put in the pan one and a half ounces salt pork, cut into small pieces. Cover the pan again and let boil for ten minutes. Add twelve small, sound, peeled onions; boil again five minutes. Add one good-sized raw potato, cut into small, half -inchsquare pieces. Skim the fat off the surface. Cover the pan and boil for ten minutes more; then shift the pan on the corner of the range. Mix two tablespoons flour with two gills cold milk in a bowl and strain it into the saucepan; mix well with the wooden spoon and let boil for three minutes. Remove the leeks, parsley, etc. Pour the preparation into a deep pie dish. Spread a little chopped parsely over. Lightly egg the border of the dish all around. Cover the surface with a pie paste, same as mince pie (No. 117). Egg the surface with a hair pastry brush. Make a few incisions on the surface of the paste to allow evaporation. Place in a hot oven to bake for twenty minutes, or until it obtains a nice golden colour. Remove, place the pie on a plate and serve. Boil for three-quarters of an hour three-quarters of a pound Italian macaroni in three quarts water with a tablespoon salt. Drain well on a sieve and place in a saucepan with one ounce good butter, adding two tablespoons flour. Mix well, then pour in two light gills hot milk. Gently mix again, season with half teaspoon salt, a light saltspoon cayenne pepper and a saltspoon grated nutmeg. Add one ounce grated Swiss cheese and one ounce grated Parmesan cheese. Gently mix with a wooden spoon, and when the cheese is thoroughly mixed transfer the macaroni into a baking dish. Sprinkle a little grated Swiss cheese over and bake in a hot oven for fifteen minutes, or until of a nice golden colour. WEDNESDAY, FIRST WEEK OF JANUARY 49 161. APRICOT TARTLETS Lightly butter six small, scalloped tartlet moulds. Have a pie paste prepared, as for No. 117. Then with a paste cutter cut out six equal, round pieces and neatly line the moulds with them. Gently press the paste with the thumb at the bottom and sides of the moulds, but avoid pressing the paste at the edges. Fill the tartlet moulds with dried beans and place in the oven for fifteen minutes. Remove from the oven; drop the beans into a tin box, keeping them for similar purposes in the future. Open and cut a pint can of fine apricots into thin, equal slices. Spread at the bottom of each mould a good teaspoonful apple marmalade (No. 3190), then carefully fill the tartlets with the apricots equally divided; dredge a light teaspoon powdered sugar over each; lay them on a baking sheet, then place in a moderate oven for sixteen minutes. Bring them to the oven door, besprinkle the edges of each mould with a little powdered sugar; return them to the oven for two minutes to let the sugar thoroughly melt. Remove from the oven, let cool off, then spread over the apricots a teaspoon currant jelly. Dress on a dish and serve. Celery (86) Rissolette Russe

From The International Cook Book, 1906, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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162. RlSSOLETTES RUSSE Prepare a noodle paste as follows: Spread half pound sifted flour on a corner of the table, make a small hole in the centre. Crack into it three whoL eggs; add a saltspoon salt, a tablespoon cold milk. Mix well with the hand until a very thick paste, which will take about ten minutes. Let rest for five minutes on a lightly floured table. Then roll it out three times its original size and let rest for five minutes. Roll it out to the thickness of a fifty-cent piece and let rest again five minutes. Then with a pastry cutter two inches in diameter cut as many pieces as possible, and with a beaten-up egg gently wret the edges of each piece all around. Neatly lay half teaspoon Russian caviare in the centre of each piece, fold them up in two; lightly steep them in beaten-up egg, roll in bread crumbs and fry in boiling fat until they have obtained a golden colour. Drain well. Dress on a dish with a folded napkin and serve. 163. CONSOMM£ TAPIOCA Prepare a consomme as per No. 52. Strain it into a saucepan, and as soon as it comes to a boil add four ounces thoroughly washed tapioca. Mix well, boil for ten minutes, pour into a hot tureen and serve. 164. HALIBUT, MORNAY Marinade and cook three pounds very fresh halibut, cut in three slices, exactly the same as for bass (No. 25). Have one tablespoon melted butter in a small saucepan; add two tablespoons flour, mix and heat well and pour in one gill hot milk and five tablespoons "fish gravy." Stir well, season with a saltspoon salt and half saltspoon cayenne pepper; add one ounce grated Swiss cheese and one raw egg yolk. Briskly stir and let slowly cook for three minutes. Place the halibut on a dish, remove the spine bone; place six heads canned mushrooms on top of the fish, pour the sauce over the halibut. Sprinkle a tablespoon grated Parmesan cheese on the surface, arrange a few little bits of butter over all. Place in a hot oven to bake for ten minutes, or until of a golden colour. Remove it from the oven, decorate with six heart-shape croutons (No. 90) around the dish. Sprinkle a very little finely chopped parsley over and serve hot. Prepare the same quantity of potatoes as for potatoes brioches (No. 91). Divide the puree into six equal parts. Sift a little flour on a corner of the table. Roll out each piece to a nice oval form. Slightly flatten them with the blade of a knife to the forms of Vienna bread; then with the knife again make a double incision lengthwise on the surface of each. Lightly butter a baking pan, lay the potatoes into the pan; lightly glaze the surface of each with the yolk of an egg, then place them in a very brisk oven to bake for twelve minutes. Remove, dress on a hot dish 1 66. RIBS OF LAMB, PRENTANIER Procure a nice rib of young, tender lamb. Remove the bone opposite the loin. Neatly trim off the meat about one inch from the end bones of the ribs. Cut into leek form two sound carrots and two medium turnips; place them in a small saucepan with one ounce butter, one teaspoon salt and one teaspoon fine sugar, well sprinkled over. Gently cook the vegetables until of a nice light brown colour, tossing them well meanwhile. Lay the lamb on top of the vegetables, and place in a hot oven for fifteen minutes. If by that time it has obtained a good colour, moisten with a wineglassful of white wine, one gill tomato sauce (No. 16), half a gill demi-glace (No. 122), adding to the vegetables ten very small, sound, white onions. Cover the pan and place in the oven again for twenty minutes more. Remove from the oven. Dress the lamb in the centre of a hot dish, arrange the vegetables around the lamb and serve. 167. ROAST GROUSE WITH JELLY Singe, cut the head and feet off, draw, wipe nicely and truss a fine, tender, fat grouse of two and a half pounds. Rub a good half tablespoon salt over the bird. Place it on a small roasting pan; spread a very light tablespoon melted butter over the grouse; pour into the pan one tablespoon hot water. Place the pan in a brisk oven for ten minutes, being THURSDAY, FIRST WEEK OF JANUARY 51 careful to baste it with its own liquor once in a while. Open the door of the oven, turn the pan, close and roast for ten minutes again. Remove from the oven, untruss, dress the grouse on a hot dish, decorate with a little watercress around the bird, strain the gravy over it and serve with two good tablespoons currant jelly separately. 1 68. FIG PUDDING, TYROLIENNE Prepare and cook six puddings exactly the same as per No. 39, only adding four candied or brandied cherries, cut into small square pieces, to each mould before the custard preparation is poured over the pudding, and serve the same way.

From The International Cook Book, 1906, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare the same quantity of prunes exactly as in No. i, but just before placing them on the fire add six halves of medium, not overripe, sound pears, peeled and cored. If fresh pears are not at hand, the same quantity of preserved will answer. Place in a saucepan a pint cold water, half pint milk, half teaspoon salt and let come to a boil. Add half pound Pettijohn. Mix well with a wooden spoon and slowly boil for forty minutes, occasionally stirring at the bottom to prevent burning. Pour into a hot, deep dish and serve with cold milk or cream and fine sugar separately. 171. OMELETTE CREOLE Heat in a small saucepan a tablespoon oil; add one finely minced white onion and a finely minced green pepper and gently cook for six minutes, lightly stirring meanwhile. Then add three medium, peeled and crushed ripe tomatoes, also three finely minced canned mushrooms. Season with half teaspoon salt, two saltspoons sugar and one saltspoon white pepper. Mix lightly, then let simmer on the range for thirty minutes. Finely chop together half bean sound garlic with a branch of parsley and a branch of chervil and add to the pan, lightly mix and let cook for five minutes longer. Add one teaspoon fresh bread crumbs; mix a little and keep on the corner of the range. Meanwhile carefully crack eight fresh eggs into a bowl, add half gill milk, half teaspoon salt and a saltspoon white pepper. Sharply beat up with a fork for two minutes. Heat a tablespoon butter in a large and very clean black frying pan. Pour in the eggs, briskly stir all over with a fork for two minutes; let rest for half a minute. Pour into the centre of the omelette half the Creole preparation, fold both ends up, let rest for a minute. Then turn it into a hot dish, arrange the balance of the Creole around the omelette and serve. 172. BROILED BEEFSTEAKS, MA!TRE D 'HOTEL Procure six small, tender beefsteaks of five ounces each. Pare them nicely and lightly flatten them evenly with a cleaver. Mix on a plate a tablespoon oil, a teaspoon salt and a half teaspoon white pepper. Gently roll the steaks in the seasoning, then arrange on a broiler and broil on a lively, clear coal fire for six minutes on each side. Dress them on a hot dish. Spread a maitre d'hotel butter, prepared as per No. 7, over the steaks, evenly divided and serve. 173. HASHED POTATOES, AU GRATIN Finely hash six medium, peeled potatoes. Place them in a sautoire with one ounce butter, half teaspoon salt, one saltspoon white pepper, one saltspoon grated nutmeg, two gills cold milk and one gill cream. Mix well; let the whole slowly boil for ten minutes, stirring once in a while with the wooden spoon. Butter the bottom of a baking dish with a teaspoon butter. Transfer the potatoes into this dish, spread the surface with two tablespoons grated Parmesan or Swiss cheese, divide half ounce butter into little bits over the top of the cheese. Set the dish in a brisk oven to bake for ten minutes, or until of a golden colour. Remove and serve. 174. SODA CAKE Half pound sifted flour, two ounces fine sugar, two ounces butter, one ounce currants, half teaspoon carbonate soda, quarter of a pint cold milk and one raw egg. Place in a basin the butter, flour and sugar, and knead thoroughly. Mix the soda with the milk, and then briskly mix all the ingredients together. Place the mixture into a lightly buttered tin. Set in the hot oven and bake for forty-five minutes. Remove, cut the cake into six equal pieces and serve.

From The International Cook Book, 1906, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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175. FRIED SCALLOPS WITH BACON Procure one and a half pounds fine fresh scallops. Clean them well, lay them on a dish and season with one teaspoon salt and a half teaspoon THURSDAY, FIRST WEEK OF JANUARY 53 white pepper. Mix the seasoning will in. Sprinkle two ounces flour over them and thoroughly mix again. Beat up two eggs in a bowl, roll the scallops thoroughly in the eggs, then roll them well in bread crumbs. Have some boiling fat on the range, place the scallops in the frying basket, shake them well, then fry until they have obtained a nice golden colour. Take them up and drain thoroughly. Sprinkle half teaspoon salt over equally. Dress on a hot dish with a folded napkin. Place six thin slices of bacon (No. 13) over them and serve. 176. PORK CHOPS, PIQUANTE SAUCE Pare and flatten nicely six fairly thick, fresh pork chops. Season on both sides with a good teaspoon salt and half teaspoon white pepper. Keep them on a plate for forty-five minutes or one hour, turning once in a while. Heat one ounce butter in a sautoire. Place in the chops and cook on a brisk fire for seven minutes on each side. Dress the chops on a hot dish, pour a piquante sauce over them and serve. Hash very fine six peeled, medium-sized sound shallots, and place them in a saucepan with a teaspoon melted butter; heat well without browning. Hash up very fine six sound gherkins, a good tablespoon sound capers, one clove of garlic, one teaspoon fresh parsley. Add all these to the pan, season with a saltspoon salt and a saltspoon white pepper. Moisten with two tablespoons sherry wine or the same quantity good vinegar if no sherry is at hand, one gill tomato sauce (No. 16) and one gill half glaze (No. 122). Stir all well, let it gently reduce to one-half the quantity and serve. Peel, wash and drain nicely six rather small, sound potatoes; cut them into quarters, place in a pan, cover with water and boil for thirtyfive minutes; drain well and press them through a puree sieve into an enamelled pan. Season with a teaspoon salt, one saltspoon white pepper and one saltspoon grated nutmeg; add one tablespoon butter and a gill and a half hot milk. Mix well with the wooden spoon, while gently heating for five minutes. Turn into a hot vegetable dish, pass the blade of a table knife over the surface to give a delicate appearance and serve. 179. APPLES WITH RICE Prepare the same quantity of rice as for old-fashioned rice pudding (No. 140); but when removing the pan from the fire only add two eggs. Dress your rice nicely on a dish, lay the apples on top and serve. 1 80. APPLES FOR APPLES WITH RICE Neatly peel and core six medium apples. Place them in a saucepan and boil in two quarts of water with half stick vanilla and four ounces sugar for thirty minutes. Remove very carefully with a skimmer without breaking them and place upon the rice. Take up the vanilla bean and put it in sugar to keep for other purposes. Radishes (58) Stuffed Olives

From The International Cook Book, 1906, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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192. SEMOULINA Boil in a small saucepan a pint water and half pint milk with a saltspoon salt. Gradually drop in six ounces semoulina. Briskly mix with the whisk while adding it and gently boil for fifteen minutes, occasionally mixing to prevent burning at the bottom. Pour into a deep dish and serve with cold milk or cream and fine sugar separately. 193. SCRAMBLED EGGS, PLAIN Carefully break eight fresh eggs in a bowl. Season with half teaspoon salt and two saltspoons white pepper, add half gill cold milk. Briskly beat up with a wooden spoon for one minute. Thoroughly heat in a small saucepan half ounce butter, then drop in the eggs, gently stir with a wooden spoon, while briskly cooking for six minutes. Turn them on a hot dish and serve very hot. 194. SHAD, MA!TRE D'HOTEL Procure from your fish dealer a small, fresh roe shad or half one of two pounds, clean and wipe well, pare and cut in two (if a whole one), scale it and remove the backbone. Season both sides with one teaspoon salt and a very little white pepper, nicely rubbed in. Roll it well in a tablespoon oil. Arrange in a double wire broiler and broil on a moderate fire for eight minutes on the split side and for four minutes on the skin side. Remove, dress on a hot dish, spread a maitre d'hotel butter (No. 7) over and serve with a few parsley greens around the dish and six quarters of lemon. 195. BROILED MUTTON KIDNEYS WITH BACON Split, without separating, twelve fine, fresh, chocolate-coloured mutton kidneys. Skin them nicely. Have on a soup plate one tablespoon good oil, half teaspoon salt and two saltspoons white pepper; mix well, then drop in the kidneys and roll them in well. Arrange them on a1 double broiler well set and broil for three minutes on each side. Remove, dress them on six toasts, with a slice of bacon (prepared as per No. 13) each on two kidneys. Divide a tablespoon melted butter on top of the kidneys and serve. Peel and wash three good-sized, sound, raw potatoes and carefully cut them into match-like strips. Wash again, drain well, then place in a wire frying basket and fry them in boiling fat for five minutes, or until they attain a golden colour. Lift them up, drain thoroughly, sprinkle over them a light teaspoon salt and serve on a hot dish. Half pound sifted flour, two ounces sugar, one teaspoon compressed yeast, half gill warm milk, two ounces melted butter, two ounces currants, a saltspoon salt and a saltspoon mixed spices. Mix the flour, sugar, spices and currants. Make a hole in the centre, place in it the yeast and milk; knead the yeast and milk well, then add the butter, another half-gill of cold milk and the salt. Sharply knead with the hands until a soft dough. Divide the batter into six equal parts; work them up to egg shape. Lay them on a lightly buttered tin pastry pan; place in a warm place to raise for thirty minutes. Set them in a brisk oven for fifteen minutes. Remove to the oven door, wet the surface of each with a little milk, return them to the oven and bake for two minutes longer. Remove and serve on a dish with a folded napkin,

From The International Cook Book, 1906, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Neatly wipe and cut six medium, sound winter pears in halves, lengthwise; carefully cut away the cores with a knife. Place them on a tin with half gill cold water and one teaspoon butter; then dredge two tablespoons granulated sugar over them. Place in a hot oven to bake for thirty minutes or till soft, being careful to baste them frequently with their own liquor. Remove, dress on a hot dish, pour the juice over and serve. The addition of a pony of rum, cognac or Swiss kirsch, when the water is poured in, will give an excellent flavour. Place in a saucepan one pint cold water, two gills cold milk and a saltspoon salt. Let come to a boil, then add half pint yellow Germea. Mix well with a wooden spoon, slowly cook for ten minutes. Pour into a hot dish and serve with cold milk, cream and sugar separately. 218. OMELETTE WITH PEAS Have three tablespoons cooked green peas or canned peas in a small saucepan with half pint water and a saltspoon salt and gently boil for four minutes. Drain well, replace them in the pan with half teaspoon butter. Season with a light saltspoon salt, a saltspoon sugar and a very light saltspoon white pepper; lightly toss till thoroughly hot. Carefully crack eight fresh eggs in a bowl, pour in half gill cold milk. Season with half teaspoon salt and two saltspoons white pepper. Sharply beat with a fork for two minutes, then add the peas; lightly mix. Proceed to finish the omelette as per No. 75. 219. LAMB CHOPS WITH BACON Trim and nicely flatten six tender French lamb chops. Season them evenly with half teaspoon salt and two saltspoons white pepper. Arrange them on the broiler and broil on a brisk fire for four minutes on each side. Dress on a hot dish. Place a nice slice of freshly prepared bacon, as per No. 13, on each chop and serve. Finely hash four medium, peeled, boiled potatoes. Drop them in a small saucepan, pour in one and a half gills cold milk and half gill cream. Season with half teaspoon salt, one saltspoon white pepper and half saltspoon grated nutmeg, adding a teaspoon butter. Thoroughly mix with a wooden spoon, gently cook for twelve minutes, lightly mixing occasionally. Turn them into a deep dish and serve. Prepare the cakes the same as flannel cakes (No. 136), but using same quantity of rice flour instead of the other.

From The International Cook Book, 1906, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Biscuits au Cafe, 222. OYSTERS, VAUDEVILLE Procure from your fish dealer thirty-six fresh Bluepoint oysters, opened. Plunge them into a saucepan containing half pint boiling water with half teaspoon salt. Cover the pan and boil the oysters for five minutes, then strain through a strainer. Place in another saucepan six medium, finely chopped shallots with one ounce butter and slowly cook on a moderate fire for five minutes without browning, stirring well meanwhile. Then add three tablespoons sifted flour. Stir well with a whisk until well heated, then pour in half pint hot milk. Mix again with the whisk until it boils. Now add the oysters with two tablespoons of their own juice, two tablespoons sherry, one saltspoon cayenne pepper and half teaspoon salt. Gently mix the whole well together with the wooden spoon and boil for two and a half minutes. Remove the pan from the fire, place it on a table, add, little by little, threequarters of an ounce butter, continually mixing while adding it. Pour into a hot dish and serve. SATURDAY, FIRST WEEK OF JANUARY 65 223. LOIN OF PORK AND BEANS Have a small loin of tender pork of about three pounds. Place it in a roasting pan. Sprinkle over one teaspoon salt and half teaspoon white pepper. Make an incision with a knife in the middle of the loin about one and a half inches deep. Immerse a sound bean of peeled garlic, then spread one tablespoon fat over the loin and pour half gill cold water into the pan. Set the loin in the hot oven and roast for one hour, taking care to turn it every ten minutes and to frequently baste it with its own gravy. Remove the loin, lay it on a hot dish, skim the fat off the gravy, then add to the pan one pound cooked and well-drained white beans, briskly toss them, place the roasting pan on the fire and let boil for two minutes. Arrange the beans around the loin and serve. 224. How TO BOIL WHITE BEANS Soak one pound dried white beans in two gallons cold water for fourteen hours. Drain well and place them in a rather small saucepan with two quarts cold water, one medium carrot cut in quarters, one medium white onion cut in half, and two leeks tied up with two branches parsley. Add one-ounce piece lean salt pork, one bean sound garlic, one teaspoon salt and half teaspoon pepper. Cover the pan and let simmer on a slow fire for one hour and a half. Remove all the ingredients, drain the beans on a sieve and use as required. Hash up the ounce of salt pork, mix and use with the beans. 225. RlSOTTO, PlEDMONTAISE Heat half ounce butter in a saucepan, add one medium, sound, finely chopped onion and gently brown to a golden colour for five minutes, stirring well meanwhile. Then add half pound well-cleaned Italian rice. Stir well with a wooden spoon until the rice has obtained a good golden colour, then gradually moisten with a pint and a half hot broth, as per No. 70, continually stirring meanwhile. Add one small cervelat sausage, one saltspoon diluted and strained Spanish saffron, one heavy teaspoon salt, half teaspoon white pepper. Mix well, cover the pan, and as soon as it comes to a boil place the pan in a hot oven for thirty minutes. Remove it, take up the cervelat sausage. Add three tablespoons grated Parmesan or Swiss cheese and half ounce good butter; mix well with a wooden spoon for two minutes. Dress the rice on a hot dish. Slice the cervelat into thin slices, arrange them around the rice and serve. 226. BISCUITS AU CAFE1 Two ounces fine sugar, one and a half ounces sifted wheat flour, one whole egg, the yolks of three eggs, the whites of four eggs, half teaspoon vanilla essence, two tablespoons strong-made coffee and one ounce melted butter. Place the sugar in a basin, crack in the whole egg and add the yolks of the three eggs; briskly beat up while heating for ten minutes, or until thoroughly thickened. Beat up the four whites to a stiff froth in a copper basin and add to the first mixture; gently mix for one minute, then add the flour; briskly mix again for one minute, add the butter, vanilla and coffee. Mix well again, transfer the preparation into a pastry pan lightly buttered. Place in a moderate oven and bake for twenty minutes. Remove the pan, cut the cake into six equal pieces. Dredge a little powdered sugar over them and serve on a folded napkin. Radishes (58) Canapes of Anchovies (141) Ox Tail a 1'Anglaise Broiled Pompano Potatoes, Hollandaise (26) Fresh Beef Tongue, Gendarme Stuffed Green Peppers

From The International Cook Book, 1906, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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238. NUDELN WITH CREAM Half pound sifted flour, one cup milk, two ounces butter, three eggs, one saltspoon salt and one saltspoon grated nutmeg. Place all the above in a basin, then briskly stir with a wooden spoon until a firm, clear paste without grains. Lightly flour a corner of the table, drop the paste over it and let dry for ten minutes. Divide into four equal parts, then with a pastry roller roll out each piece as thin as you possibly can. Let dry again for fifteen minutes. Then cut into two-inch lozengeshaped pieces. Have two quarts boiling water in a pan with a teaspoon salt; plunge in your nudeln and boil for six minutes, or till very tender. Remove with a skimmer, drain thoroughly. Place on a hot dish, spread a tablespoon fresh butter over them and serve with cream (cold) or milk. 239. EGGS AU MIROIR Lightly butter six small shirred egg dishes. Carefully break two very fresh eggs into each dish without disturbing the yolks. Season them with a light saltspoon salt and a very little white pepper, well sprinkled over the eggs of each dish. Place them in a moderate oven for five minutes. Remove and serve very hot. Procure three nice slices fresh codfish, three-quarters of an inch thick. Season on both sides with a teaspoon salt and two light saltspoons white pepper, well divided. Have a little cold milk on a plate, dip each slice on both sides in the milk, dredge them with a little flour on both sides. Have a very clean frying pan, large enough to contain the three steaks; oil the pan with one tablespoon olive oil; heat well, place the fish in the pan and fry them for five minutes on each side, or until of good golden colour. Then place the pan in the hot oven for ten minutes. Remove from the oven, lay them on a dish, remove the bone of each, suppress the oil in the pan, then place in the same pan one and a half light tablespoons butter and heat on a brisk range until of a light brown colour, tossing the butter without ceasing. Meanwhile squeeze in the juice of half a sound lemon, add a teaspoon chopped parsley, mix a little, then pour over the steaks and serve with six small squares of sound lemon. 241. CORNED-BEEF HASH, AMERICAN STYLE Have a tender, lean piece of corned beef from the rump part, of one pound. Wash it well in warm water, then place it in a saucepan with three quarts water, or see that the water is twice as high as the top of the beef in the pan. Cover the pan and boil for two hours. Remove, drain. Finely hash the beef with twice its quantity of boiled potatoes. Mix both well together. Hash very fine one medium onion and one green pepper, and nicely brown these in a small saucepan with a tablespoon of melted butter; then add the beef and potatoes. Moisten with two gills hot broth (No. 701) or hot water. Season with two saltspoons pepper but no salt. Mix well and let cook until all the water is absorbed. Dress the hash in an omelette form on a dish. Arrange a few bread croutons around the hash and serve. With the aid of a round cutter (Emporte piece) one inch in diameter, cut four good-sized, sound, raw, peeled potatoes. Then take the potatoes and cut them into slices as thin as a fifty-cent piece. Wash well and drain; then plunge into boiling fat for eight minutes. Lift them out, drain and immediately place in a frying pan with half ounce clarified butter and gently fry on the range until they have obtained a nice golden colour, which will take about six minutes. Drain them well, sprinkle half teaspoon salt over, dress on a hot dish with a folded napkin 243. COCOANUT GINGERBREAD A gill molasses, one and a half ounces sifted flour, one and a half ounces rice flour, one-quarter ounce powdered ginger, two ounces butter, one ounce grated cocoanut, two ounces powdered sugar and the rind pf half a medium, sound lemon. Place in a saucepan on the fire the molasses and butter, and as soon as it comes to a boil add all the other materials, briskly stirring with a wooden spoon for five minutes. Then with a tablespoon drop the paste into a lightly buttered pastry tin, to the desired form of the cake. Place in a moderate oven to bake for twenty minutes. Remove, dress on a dish with a folded napkin and serve hot or cold.

From The International Cook Book, 1906, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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244. LOBSTER, HALDEMAN With the red part of a medium carrot, one green pepper, six medium, sound shallots and half saltspoon thyme, make a nice smooth hash. Boil two lobsters of one and a quarter pounds each for ten minutes in salt water. Drain, then split and pick out all the meat from each; cut the SUNDAY, SECOND WEEK OF JANUARY 71 meat into one-inch pieces. Mix together one tablespoon very finely chopped parsley and half clove sound chopped garlic and keep apart. Heat in7 a large saucepan one tablespoon good oil, drop in the lobster and the first hash. Season with a teaspoon salt and a good saltspoon cayenne pepper, mix all well and cook on a brisk fire for ten minutes, frequently stirring meanwhile. Add the second hash, parsley and garlic and pour in two tablespoons brandy. Set fire with a match to the brandy and allow to burn till burned out. Add then a gill white wine and half gill pure tomato juice, strained. Mix well and let cook again for ten minutes on a brisk fire, gently mixing once in a while. Pour into a hot Mix on a plate one tablespoon oil with a teaspoon salt and half teaspoon white pepper; then gently roll in six small, nicely flattened sirloin steaks of five ounces each. Arrange them on a broiler and broil on a moderate charcoal fire for six minutes on each side. Remove, dress on a hot dish and keep hot. Cut three medium, peeled, raw potatoes into half-inch squares. Wash and drain well. Heat two tablespoons lard in a small frying pan; add the potatoes. Season with half teaspoon salt and two saltspoons white pepper. Toss them well while heating for two minutes; then slowly cook on the range for ten minutes, frequently tossing them meanwhile; then set the potatoes in the oven for six minutes. Remove, lift up with a skimmer, place them around the steaks. Spread the cabaret sauce over the steaks evenly and serve. N. B. Prepare the sauce first, and when the potatoes are placed in the oven broil the steaks, so that both will be ready at about the same time. 246. SAUCE CABARET Chop up together very finely three medium-sized, sound shallots, half clove sound garlic and four branches fresh parsley. Place all in a mortar, add three-quarters of an ounce good butter, a tablespoon meat glaze (No. 3166) and the juice of quarter of a sound lemon. Pound to a firm paste and use as required, always cold. 247. SPINACH A L'ANGLAISE Trim away the stale leaves and stalks, clean and wash carefully in three different waters three quarts of fresh and sound spinach. Have in quite a large saucepan one gallon boiling water with one tablespoon salt. When the water is thoroughly boiling plunge in the spinach. Cover the pan and allow to thoroughly boil for ten minutes. Lift it up with a skimmer. Lay on a sieve to drain well. Lightly brown in a saucepan one ounce good butter, then add the well-drained spinach. Season with half teaspoon salt, two saltspoons white pepper, adding one teaspoon powdered sugar. Mix well with a fork occasionally while cooking for five minutes. 248. PEACH PANCAKES Prepare a French pancake batter exactly the same as per No. 17. In addition, add to the batter two preserved peaches finely chopped up. Lightly mix with the batter, then proceed to finish the cakes the same way.

From The International Cook Book, 1906, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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258. STRAWBERRIES, PRESERVED Divide a pint of preserved strawberries into six small saucers and serve with sugar separately. 259. FRIED EGGS WITH GREEN PEPPERS Plunge three, large, sound, thick, green peppers in boiling water for three minutes; remove, then take off the skin with a towel and cut them into halves. Suppress the seeds. Heat a teaspoon oil in a very small frying pan; cut half a pepper in four lengthwise slices; place the slices MONDAY, SECOND WEEK OF JANUARY 75 in the pan; sprinkle two saltspoons salt over them evenly, then gently fry for one minute on each side. Carefully crack two fresh eggs on the peppers, fry for one and a half minutes on the range, then place in the hot oven for half a minute; remove, gently slide on a hot dish and keep warm; then proceed with five more in the same way and send to the table very hot. Have a fish-cake preparation as per No. 5. Divide it into six equal parts. Sift two tablespoons flour on a corner of the table, thengently roll each piece in the flour, giving them nice ball forms. Plunge them into boiling fat and fry for eight minutes, or until of a golden colour. Remove, thoroughly drain, dress on a hot dish. Place a slice of broiled bacon (No. 13) ontopof each, decorate with a little parsley greensand serve. Have six, fine, tender, lean English mutton chops, half pound each; neatly trim, then envelop them in a coarse towel, nicely flatten with a cleaver to round forms, roll on a plate with one tablespoon oil. Season well all over with a tablespoon salt and half teaspoon white pepper. Arrange on a broiler and broil for eight minutes on each side. Dress on a hot dish, decorate with a little watercress and serve. Peel and wash well three medium, sound, raw potatoes. If no julienne-shaped potato cutter is at hand, cut with a sharp knife into julienne match-shaped strips, wash again, drain well in a frying basket, then fry in boiling fat for six minutes. Take them up in the basket, drain thoroughly; sprinkle a good teaspoon salt over them. Shake them well, dress on a hot dish with a folded napkin and serve.

From The International Cook Book, 1906, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

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263. GOULASH, HONGROISE Cut two pounds of the rump part of beef into one-inch squares. Heat two tablespoons melted lard in a saucepan, add the beef; season with a teaspoon salt and two saltspoons paprika; stir well with a wooden spoon. Finely slice one small carrot and two small, sound onions; when the meat is a light brown add the vegetables, stir well and cook for two minutes. Add one tablespoon flour, stir well again, then add two gills hot water, one gill claret, one gill tomato sauce (No. 16). Tie in a small piece of clean cloth twelve allspice, one bay leaf, two cloves and one saltspoon thyme and place in the pan. Peel two medium, raw potatoes, cut them into three-quarters of an inch squares and also add to the pan. Cover the pan and let slowly cook for thirty minutes. Add now one tablespoon finely chopped parsley and one bean very finely chopped garlic. Cover the pan and cook again for twenty minutes. Remove the cloth with the ingredients. Pour the goulash into a hot 264. LAMB FRIES, TOMATO SAUCE Neatly skin and cut into halves twelve fresh lamb fries. Plunge them in a quart boiling water with a teaspoon salt for two minutes, drain well. Season with half a teaspoon salt and two saltspoons white pepper. Lightly roll them in flour, then in beaten-up egg and lastly in bread crumbs. Plunge them in boiling fat and fry for five minutes. Drain well, dress on a hot dish, and serve with a gill hot tomato sauce 265. CARROTS, BOURGEOISE Carefully scrape and pare twelve small, sound carrots; then cut into halves, lengthwise. Wash well, then place in a saucepan with four whole peppers, one teaspoon fine sugar, half ounce butter, one and a half pints hot broth or hot water. Cover the pan and cook on a very brisk fire for fifteen minutes, or till the carrots are thoroughly soft. Place in a small saucepan three-quarters of an ounce butter with one tablespoon flour, stir and heat well, then strain the liquor of the carrots into this roux, adding a gill hot milk; mix well, and as soon as it comes to a boil transfer the carrots only into this pan, adding one teaspoon chopped parsley. Carefully mix without mashing the carrots; boil for five minutes longer. Pour into a hot, deep dish and serve. 266. APRICOT FRITTERS AU SABAYON Prepare a batter for fritters as per No. 204. Place twelve preserved half apricots on a plate with a tablespoon sugar and a tablespoon kirsch wasser; mix well in the seasoning and let infuse for ten minutes. Plunge the apricots into the batter and roll well; then plunge, one by one, into very clear boiling fat for eight minutes, or until of a nice golden tint, frequently turning them meanwhile. Lift up with the skimmer, drain on a cloth, neatly trim all around, dress on a dish. Dredge a little powdered sugar over. Pour a Sabayon sauce, prepared as per No. 102, around the apricots and serve. Radishes Anchovies on Toast

From The International Cook Book, 1906, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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275. RICE WITH CREAM Wash well in cold water three ounces rice; drain well, then place in a saucepan with two gills cold water, three gills cold milk, a good saltspoon salt, half saltspoon grated nutmeg and two level tablespoons fine sugar. Place on the fire and boil for thirty-five minutes, mixing once in a while with a wooden spoon to prevent burning at the bottom. Pour into a hot dish and serve with cream and fine sugar separately. 276. POACHED EGGS, BENEDICTINE Neatly dress six thin slices freshly boiled ham on six round-shaped hot toasts placed on a hot dish. Lay on top of the ham one poached egg (No. 106) on each. Then spread a tablespoon Hollandaise over each egg. Sprinkle a very little chopped parsley over all and serve 277. BROILED HAM Have six very thin slices smoked ham. Neatly trim off the rough edges. Arrange them on a broiler and broil on a brisk charcoal fire for one and a half minutes on each side. N. B. It would be advisable to have always on hand a nice, small, raw smoked ham of about seven to eight pounds, kept hung by the string in a cool place, enveloped in a coarse towel; also being careful always to cover again after using some of it. 279. HOLLANDAISE SAUCE Place in a small enamelled pan one light tablespoon freshly crushed whole white pepper, add four tablespoons good vinegar (tarragon vinegar is the best), one good teaspoon fresh lemon juice, four leaves thoroughly washed and drained parsley and four leaves well-washed and drained chervil. Set the pan on the corner of the range and let slowly reduce to one-half the quantity, gently mixing once in a while. Then press it through a cheesecloth into a bowl, crack in one fresh egg yolk, sharply mix with a whisk for one minute; then carefully drop in drop by drop one gill hot melted (good) butter, briskly and continually mixing with the whisk while adding it. Season with two saltspoons salt and half saltspoon cayenne pepper, briskly whisk for one minute longer. Press through a cloth into a saucebowl and serve. 280. SMELTS SAUT£, MEUNIERE Wipe dry twelve medium-sized very fresh, fat smelts. Season them all over with a teaspoon salt and half teaspoon white pepper, then briskly roll in flour. Heat one and a half teaspoons melted butter or fat in a frying pan; lay in the pan, one beside the other, and fry on a brisk fire for five minutes on each side. Remove, drain well, dress on a hot dish; dry the pan in which the smelts were fried, place in it one tablespoon melted butter; briskly heat until a good brown colour, then squeeze in the juice of half a sound lemon, add a teaspoon chopped parsley, toss well for a minute, pour over the fish and serve. 281. BROILED TRIPE After cutting six two-inch-square pieces fresh and well-cleaned honeycomb tripe, season all around with a teaspoon salt and half teaspoon white pepper. Lightly roll the pieces in a tablespoon oil. Arrange them on a broiler and broil for five minutes on each side. Dress

From The International Cook Book, 1906, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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282. LOBSTER EN BROCHETTE, DIABLE Plunge into plenty of boiling water two fresh lobsters of two pounds each and boil for twenty minutes. Remove and let cool off. Separate the tails and claws; carefully pick out all the meat without breaking; then cut the meat into thin one-inch pieces. Cut an equal number of pieces of bacon same size as the lobster but exceedingly thin. Arrange the lobster and bacon alternately on six skewers, evenly divided. Season all over with a teaspoon salt and half teaspoon white pepper; gently roll each skewer in devilled butter, as per No. 10, then in fresh bread crumbs. Lay them on a double broiler and broil for five minutes on each side, or until of a good golden colour. Remove, dress on a hot dish, over six hot toasts, pour one and a half tablespoons melted butter over and serve. 283. MUTTON HASH, EN BORDURE Prepare the same way the same quantity of potatoes puree as for potatoes brioche (No. 91). -Slide a small dentilated tube at the bottom of a pastry bag; drop the mashed potatoes into the bag, then carefully press down the puree all around the border of a flat baking dish large enough to hold the hash. Cut into small dice-shaptd pieces the left-over mutton from yesterday. Cut into same size two medium, cold, peeled, boiled potatoes. Brown to a light-brown colour one medium, chopped onion with one tablespoon butter, then add the mutton and potatoes. Season with one teaspoon TUESDAY, SECOND WEEK OF JANUARY 81 salt, half teaspoon white pepper and a saltspoon grated nutmeg. Moisten with two gills hot broth or hot water and one gill tomato sauce (No. 16). Stir well with a wooden spoon and gently cook for fifteen minutes, mixing occasionally meanwhile. Drop the hash into the centre of the dish with the border. Sprinkle one tablespoon grated Parmesan cheese over the hash. Set in a brisk oven for twelve minutes. See that it obtains a good golden colour. Remove and serve in the same dish. 284. RHUBARB PIE Carefully scrape the skin of one pound sound, fresh rhubarb; cut into one inch pieces, then place in a saucepan with four ounces granulated sugar and one teaspoon cornstarch. Set the pan on a brisk fire, stir well with a wooden spoon, and let briskly cook for fifteen minutes, frequently stirring meanwhile. Prepare a pie paste and proceed to finish the pie as per No. 117.

From The International Cook Book, 1906, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Potatoes Sautes (135) 292. OMELETTE WITH CHICKEN LIVERS Remove the galls from six fine chicken livers; soak them in cold water for thirty minutes; lift out and neatly wipe dry. Cut each one into four equal parts. Heat in a frying pan one tablespoon melted butter or fat; drop in the livers; season with a teaspoon salt and half teaspoon white pepper. Toss them well on the fire for half a minute, and then gently fry for eight minutes, tossing frequently meanwhile. Drain well and replace in the same saucepan, adding one tablespoon good sherry wine, one and a half tablespoons tomato sauce (No. 16), one tablespoon demi-glace (No. 122), one saltspoon cayenne pepper and a saltspoon salt. Then briskly cook for three and a half minutes, tossing gently, and keep in a hot place till Prepare an omelette as per No. 75, and just before folding it up place half the chicken livers in the centre of the omelette, fold up, turn it on a hot dish, neatly arrange the other half of the livers, etc., around the base of the omelette and serve. 293. PERCH SAUTES, FINES HERBES Procure six medium-sized fresh perch; neatly draw and remove all the fins with a pair of scissors. Wash well and wipe dry. Season all over with a teaspoon salt and half teaspoon white pepper; then roll them in flour. Heat in a large frying pan one tablespoon melted butter; place the fish in the pan and fry for six minutes on each side. See that they obtain a good golden colour. Remove them with a skimmer. Dress on a hot dish. Chop very fine ten branches chives (ciboulette), one branch chervil and two branches parsley; sprinkle all over the six fish; squeeze the juice of half a sound lemon over them. Heat in a frying pan to a light brown colour half ounce butter and pour it over the herb mixture on top of the perch. Decorate the dish with six sections of lemon and serve. 294. BROILED BEEFSTEAK WITH FRIED ONIONS Mix on a plate one tablespoon oil with a teaspoon salt and half teaspoon white pepper. Trim and neatly flatten six small sirloin steaks of five ounces each; repeatedly roll them in the seasoning. Arrange on a broiler and broil for six minutes on each side. Remove, arrange on a dish, dress the onions on top of the steaks and serve. 295. FRIED ONIONS Peel two medium-sized, sound Spanish onions. Slice them into thin, equal slices. Separate the rings with the hands. Season with half teaspoon salt and a light half teaspoon white pepper; roll gently in flour, then plunge into boiling fat and fry until they have obtained a fine golden colour, which will take about five minutes. Drain well; season again with half teaspoon salt and use as required. Crack into a basin three whole raw eggs, adding two tablespoons sifted flour, half saltspoon salt, two tablespoons fine sugar, three tablespoons cream and half saltspoon grated nutmeg. Then with a whisk briskly beat the whole well together for five minutes. Lightly butter a frying pan and heat it well on the range, then pour into the pan one and a half tablespoons of the batter and make a very nice thin pancake; cook for two minutes on each side; place on a hot dish, dredge a little powdered sugar over and proceed to make the other five in same way, serving very hot. Corisommd in Cups (52)

From The International Cook Book, 1906, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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298. BEEF POT PIE Cut into one-inch squares two pounds raw rump of beef. Peel six small white onions, two medium-sized potatoes, cut same as the beef. WEDNESDAY, SECOND WEEK OF JANUARY 85 Tie together two branches celery, four branches parsley and two leeks. Place in a small, clean cloth twelve allspice, twenty black peppers, two bay leaves, four cloves and one saltspoon thyme; tie the cloth up firmly. Heat well in quite a large saucepan one ounce lard, then add the meat. Season with a teaspoon salt and half teaspoon white pepper. Stir well with a wooden spoon, then briskly cook for ten minutes, or until the meat obtains a good brown colour, stirring once in a while. Then add one very finely chopped onion, one ditto carrot and one sound, crushed garlic; stir well and cook again for five minutes. Add the six small onions, potatoes, celery, spice, etc., and one tablespoon flour. Gently mix for one minute, then add one gill demi-glace (No. 122) and two gills hot water. Cover the pan and allow to boil for ten minutes. Then place the pan in the hot oven for forty-five minutes. Remove it from the oven; remove the tied celery and spice; pour the stew into a deep baking dish. Cover nicely with a pie paste, prepared as in No. 117; trim the paste all around the dish. Glaze the surface with an egg yolk. Make a small chimney in the centre to allow to evaporate. Place in the oven to bake for twenty minutes, or till of a fine golden colour 299. SPAGHETTI, PAYSANNE Plunge in two quarts boiling water three-quarters of a pound of the best quality spaghetti. Season the water with a tablespoon salt; cover the pan and boil for fifteen minutes. Then drain on a sieve; replace the spaghetti in the saucepan; season with a saltspoon salt and a saltspoon white pepper, adding one ounce good butter divided in small pieces; lightly mix with a wooden spoon for two minutes, then place the pan on the fire and add one ounce grated Parmesan cheese and one ounce grated Swiss cheese. Lightly mix again for five minutes while heating well. Dress 'on a hot dish and serve very hot. 300. APPLES, RICHELIEU Core and peel nicely six fine, sound, even, round apples of fairly good size. Have in a medium-sized saucepan one-half pound powdered sugar with two quarts cold water and half a small stick of vanilla; as soon as it comes to a boiling point carefully drop in the apples and boil for fifteen minutes, being careful to turn them over once in a while. Remove the apples only with a skimmer and keep warm. Let the liquor in which they were boiled reduce to half a pint, then add two tablespoons good rum. Place in a small saucepan three ounces good, well-cleaned, raw rice, add the vanilla stick used to boil the apples, etc., one pint milk, one ounce powdered sugar; place the pan on the fire and let slowly boil for fortyfive minutes, being careful to frequently mix with a wooden spoon meanwhile. Remove the vanilla stick, nicely dress the rice on a large dish, place the apples on top of the rice. Strain the syrup of the apples over all and serve. Radishes (58) Canape's of Ham Puree Conde", aux Croutons

From The International Cook Book, 1906, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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310. EGGS AU GRATIN Boil ten fresh eggs in boiling water for ten minutes, remove and drop them in cold water to cool for ten minutes. Remove the shells and cut each into eight even parts. THURSDAY, SECOND WEEK OF JANUARY 89 Heat one ounce butter in a saucepan, add two tablespoons sifted flour, stir well with a wooden spoon for one minute, then pour in two gills hot milk, briskly stir again for five minutes and as soon as it comes to a boiling point add the eggs. Season with half teaspoon salt, a saltspoon cayenne pepper and a saltspoon grated nutmeg. Gently stir for half minute. Place the preparation in a baking dish; dredge a tablespoon grated Parmesan cheese over the eggs and set in the oven to bake for eight minutes — seeing that they attain a good colour. Remove and serve. Select six fine, soft, fat Yarmouth bloaters. Split them through the back without separating. Arrange on a double broiler and broil for five minutes on each side, or until of a nice brown. Dress on a hot dish; spread a very little melted butter over each. Decorate the dish with parsley greens and serve with six small quarters of lemon. 312. POTATOES, MAIIRE D 'HOTEL Cut four fairly good-sized, peeled, cold boiled potatoes into mediumsized slices. Have in a saucepan one tablespoon melted butter and one tablespoon flour; stir well with a wooden spoon till well heated, then add one gill hot milk and one and a half gills cream. Season with half a teaspoon salt, one saltspoon white pepper and half saltspoon grated nutmeg. Mix well, then add the potatoes, a light teaspoon freshly chopped parsley and the juice of half a sound lemon. Toss them well in the pan while slowly cooking for ten minutes. Turn on a hot, deep dish and serve very hot. Place in a copper basin half pound sifted flour, two raw eggs, half saltspoon salt and half pint cold milk. Briskly beat the whole together with a whisk for five minutes, or until thoroughly thickened. Clean thoroughly six puff moulds. Fill them up with the preparation to half their heights. Place in a hot oven to bake for forty-five minutes. Remove, detach from the edges of the moulds with a knife, and serve on a dish with a folded napkin.

From The International Cook Book, 1906, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half pint cold milk, half pint cold water, two saltspoons salt, one and a half gills cornmeal, one ounce powdered sugar and the peel of one sound lemon. Place all the above in an enamelled saucepan. Briskly stir with a wooden spoon all around till the flour is thoroughly thickened. Let slowly boil for twenty-five minutes and carefully stir at the bottom frequently to prevent burning. Remove the lemon peel and serve with cold cream or milk and sugar, separately. 327. SCRAMBLED EGGS WITH PARSLEY Prepare the eggs the same way as per No. 193, but while beating up the eggs add one tablespoon finely chopped parsley. 328. BROILED BLUEFISH, MAITRE D'HOTEL Have a three-pound piece of fresh bluefish; bone it nicely, trim, clean and neatly wipe dry. Season with a teaspoon salt and half teaspoon white pepper. Lightly oil the surface with a tablespoon oil. Arrange on a broiler and broil for six minutes on each side. Dress on a hot dish. Spread a maitre d 'hotel butter (No. 7) over and serve with quartered lemons around the dish. 329. STEWED SMOKED BEEF IN CREAM Finely mince one pound and a quarter smoked beef; drop it in boiling water and cook for two minutes. Remove from the water and thoroughly drain. Have in a small saucepan two tablespoons melted butter, one and a half tablespoons flour. Stir briskly with a whisk for one minute, then heat up well; add one gill hot milk and one gill cream, mix well until boiling. Drop in the beef; season with half teaspoon salt, a saltspoon cayenne pepper, half a saltspoon grated nutmeg; thoroughly mix and allow to boil for ten minutes. Pour into a hot, deep dish and serve. Place in a bowl two ounces buckwheat flour, one ounce cornmeal flour, one ounce wheat flour, one saltspoon salt, one whole egg, two gills cold milk, half gill lukewarm water, one teaspoon butter, one teaspoon sugar, half teaspoon baking powder and a tablespoon molasses. Sharply mix the whole together with a whisk for five minutes. Lightly grease a large frying pan; then with the aid of a small ladle drop in sufficient batter to make at one time four separate cakes, two and a half inches in diameter, and cook for one and a half minutes on each side, or until they have attained a good golden colour. Lift up with a cake turner, place on a hot dish, keep warm; then proceed to cook eight more in the same way, and send to the table with maple syrup. Scallops with Curry (53) Minced Turkey on Toast

From The International Cook Book, 1906, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop very fine two medium white onions, two branches soup celery, two leeks, one ounce lean salt pork. Heat up in a saucepan one tablespoon butter; add all the above ingredients and stir well with a wooden spoon while gently cooking for ten minutes. Pour in two and a half quarts hot water or broth. Boil for sixteen minutes. Peel and cut into small, dice-shaped pieces three good-sized, sound raw potatoes; wash and drain well, then add to the soup. Boil for six minutes. Chop very finely and add to the soup eight large, fresh clams, saving the liquor. Cut into small pieces three good-sized peeled red tomatoes and add to the soup; also two tablespoons Worcestershire sauce, six drops tabasco sauce, two saltspoons thyme, one teaspoon salt, a saltspoon pepper; pour in the liquor of the clams; mix well with a wooden spoon. Briskly boil for thirty minutes. Add six crushed soda crackers and a teaspoon finely chopped parsley. Mix lightly. Boil for ten minutes more. Pour into a soup tureen and send to the table. 332. MINCED TURKEY ON TOAST Mince very finely the meat of the turkey left over from yesterday and keep it on a dish. Hash very finely six sound shallots and place them in a saucepan with one tablespoon melted butter, gently stirring with a wooden spoon while cooking for three minutes; then add two tablespoons flour; stir briskly, add two gills hot milk and one gill cream. Stir briskly for one minute, then add the turkey. Mix all well and cook for five minutes. Season with half teaspoon salt, one saltspoon cayenne pepper and a saltspoon grated nutmeg. Stir well again for a minute, then add one teaspoon chopped parsley, mixed with half clove finely hashed sound garlic. Mix well again and gently cook for eight minutes longer. Have six small, hot toasts on a hot dish. Divide the hash equally on the toasts and serve. FRIDAY, SECOND WEEK OF JANUARY 95 Plunge one pound noodles into two quarts boiling salted water and cook for fifteen minutes. Drain well, replace in the same pan, season with half teaspoon salt, two saltspoons white pepper, adding one ounce good butter. Gently mix, without breaking the noodles, until the butter is thoroughly dissolved and serve. 334. How TO PREPARE THE NOODLE PASTE One pound sifted flour, five whole raw eggs, two saltspoons salt, two tablespoons cold milk. Place the flour on a table; make a small fountain in the centre; crack the five eggs into the fountain; add the milk and salt, then carefully and briskly knead the whole until a firm paste. Roll it up to a ball shape, then flatten to a cake form and let rest for ten minutes. Then roll out to half inch in thickness; let rest for five minutes; then roll out again to the thickness of a sheet of paper and let rest again for five minutes. Cut the paste in two equal parts. Roll out each half evenly to a cigar shape, but without tapering the ends, leaving them straight at both ends. Then carefully slice the paste into very thin slices. Place the noodles in a piece of paper and let get dry for fifteen minutes, when they will be ready for use. Place a tube one-third inch in diameter at the bottom of a pastry bag, then drop in the pate-a-choux and press the paste carefully down on a baking sheet, into six round cakes of equal size two inches high. Set the pan in a moderate oven and bake for twenty-five minutes, or until they obtain a golden colour. Remove from the oven and let cool off for ten minutes. Then with a keen knife make an incision at one side of the cakes. Fill the inside of each with vanilla whipped cream, as per No. 337. Dredge them liberally with powdered sugar. Dress on a dessert dish and serve. 336. PATE-A-CHOUX Place in a saucepan one gill cold milk, one gill cold water, two ounces butter and one saltspoon salt. Place the pan on the range, lightly mix, and as soon as it comes to a boil immediately add one-quarter pound sifted flour and sharply stir with the spatula for two minutes; then stand the pan on a table, break in one egg, sharply stir for one minute, break in another egg, stir again for one minute; repeat the same with three more eggs and pate-a-choux is ready to use. 337. WHIPPED CREAM, A LA VANILLE Pour two gills thick, fresh cream into a well-cleaned basin. Place the basin on another larger one with some broken ice and a little cold water at the bottom. Then with a soft wire egg whip beat up the cream rather slowly at the start, and increase in briskness until it is a firm froth. Sweeten with one and a half ounces fine sugar and add one good teaspoon vanilla essence, beating constantly for two minutes, and it will be ready for use. Suppress all the superfluous milk which may adhere to the cream at the bottom of the basin before using it.

From The International Cook Book, 1906, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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338. BISQUE OF OYSTERS Boil in a saucepan one quart and a half water, add forty-eight medium freshly opened oysters with their liquor and let boil for ten minutes; shift the pan to the corner of the range. Have in a small saucepan one and a half ounces butter, add two and a half ounces sifted flour, mix thoroughly with a whisk for a minute, then add three-quarters of a pint hot milk and strain in the broth of the oysters. Season with two light teaspoons salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Briskly mix with the whisk for five minutes, then let slowly boil for ten minutes. Beat up two egg yolks with a gill cold cream and add it to the bisque, adding also half ounce butter in small bits. Place the pan on a table and mix well until the butter is thoroughly dissolved. Cut each oyster in half and place them in a hot soup tureen; then strain the bisque through a clean cheesecloth into the tureen and serve. 339. PLANKED SHAD Procure a fine, fresh shad of three pounds. Scale, wash \vell and wipe dry. Cut off the head, as well as the tail, then split it open through the stomach with a knife, without separating. Detach the spinal bone; season both sides with a light tablespoon salt and half teaspoon pepper. Have two tablespoons flour on a flat dish; repeatedly turn over the shad in the flour. Heat in a large frying pan three tablespoons melted fat or sweet oil, lay the shad in the pan, split side downward, and rapidly fry for five minutes, or until a nice brown. Carefully turn it with a skimmer and fry for five minutes on theother side. Have a nice, clean oak plank (board), lightly oiled on the surface with a tablespoon oil; then carefully lift the fish with the skimmer, lay it on the plank skin side downward. Spread half a tablespoon melted butter over the shad. Place in a hot oven and bake for twenty minutes. Remove, spread a light maltre d'hotel (No. 7) over. Decorate with quartered lemon and parslev greens and serve on the plank. FRIDAY, SECOND WEEK OF JANUARY 97 Peel and slice into very thin, even slices two small, sound, young> cold cucumbers. Place them in a small flat glass dish. Season with three tablespoons dressing, as per No. 863. Mix well and serve. 341. CHICKEN SAUTE, CREOLE Remove the head and legs of a tender two-and-a-half-pound chicken; then cut into twelve even pieces. Heat in a sautoire two tablespoons olive oil, add the chicken; season with a teaspoon salt, half teaspoon white pepper and gently cook for fifteen minutes, or until a nice golden colour, frequently tossing the chicken meanwhile. Slice rather finely two medium, sound, white onions, two sound green peppers, and twelve very small, round, fresh mushrooms, peeled and thoroughly cleaned, and add all to the chicken. Mix well with a fork and cook on a steady fire for ten minutes, lightly mixing meanwhile. Then moisten with a gill broth, as per No. 701, add four medium, sound, ripe, peeled and seeded tomatoes cut into small pieces; mix well, add one clove finely chopped garlic, one teaspoon chopped parsley and lightly mix. Cover the pan and let cook for fifteen minutes more. Dress on a hot dish and serve. 342. ASPARAGUS, HOLLANDAISE SAUCE Carefully open a quart can fine asparagus. Place in a saucepan with two quarts hot water, not boiling, and a tablespoon salt; warm up for ten minutes; carefully lift with a skimmer, drain thoroughly on a sieve. Then place on a hot dish with a folded napkin and serve with a hot Hollandaise sauce, prepared as per No. 279, served in a bowl 343. CHESTNUT PUDDING Two ounces raw beef marrow, half ounce remnants cakes or bread crumbs, half ounce butter, one ounce fine sugar, two whole raw eggs, three tablespoons crushed candied marrons (chestnuts), one tablespoon corn flour, two tablespoons picked dried currants and one good tablespoon Swiss kirschwasser. Pound the marrons to a paste in a mortar, then pass through a sieve into a bowl. Add the butter, briskly stir for six minutes; add the sugar and eggs, one by one; rapidly stir again for five minutes, or until of a creamy consistency. Then add all the other ingredients; thoroughly mix for one minute. Lightly butter six individual pudding moulds. Fill them up with the preparation. Place the moulds in a pastry tin, pour hot water into the tin to half the height of the moulds. Set the tin in a hot oven to steam for twenty minutes. Remove from the oven, unmould on a hot dish and serve with a pineapple sauce separately. 344. PINEAPPLE SAUCE Have two ounces granulated sugar in a saucepan with one and a half gills cold water on a hot range and boil for five minutes, lightly mixing meanwhile. Then add two slices pineapple cut into small dice pieces and boil again for five minutes. Add one tablespoon kirsch; gently mix and serve.

From The International Cook Book, 1906, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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345. EGGS, RENAULDT Skin and slice very fine three small uncooked country sausages. Heat in a frying pan one tablespoon butter, add the sausages and quickly cook for three minutes. Lightly butter six cocotte egg dishes, then equally divide the sausages into them. Crack two fresh eggs into each dish. Season with half saltspoon salt and half saltspoon white pepper (each dish). Pour over the eggs one tablespoon hot tomato sauce (No. 1 6); spread a light teaspoon grated Parmesan cheese over each; place on a tin and set in the oven to bake for five minutes. Remove and send to the table. 346. PIKE SAUTE", MEUNIERE Clean and well wipe six small, fresh pike. Season them equally with a teaspoon salt and half teaspoon pepper, then gently roll in flour. Heat in a frying pan three tablespoons leaf lard or oil, arrange the fish, one beside another, and fry for five minutes on each side. Dress them on a hot dish. Clean the pan of all fat, add one ounce butter, shuffle the pan till the butter is a good brown; squeeze in the juice of half a lemon and pour over the pike; arrange six quarters of lemon around the dish; decorate with a little parsley greens and serve. 347. SALISBURY STEAK Mince very finely two pounds raw rump of beef. Season with one and a half teaspoons salt and a half teaspoon pepper. Break in one whole raw egg, mix well with the hand for five minutes. Divide the hash into six equal parts; give them a nice egg form; arrange on a double broiler; lightly glaze with a little sweet oil and broil for eight minutes on each side. Dress on a hot dish, giving them a crown shape, and serve. 348. FRIED POTATOES, IN QUARTERS Peel, clean and cut into quarters five medium-sized, sound potatoes. Plunge them into boiling fat and fry for twelve minutes. Lift into a basket, sprinkle a teaspoon salt over them, shake well in the basket. Dress on a hot dish and serve. SATURDAY, SECOND WEEK OF JANUARY 99 One-quarter pound rice flour, two eggs, half ounce powdered sugar, half pint cold milk and half ounce baking powder. Place all the ingredients except the powder in a bowl, sharply mix with a whisk for five minutes, then add the baking powder and gently mix for one minute. Lightly butter a large frying pan, making four cakes at a time each two and a half inches in diameter. Cook for one and a half minutes on each side. Lift with a skimmer; place on a hot dish. Proceed the same with the other and serve very hot with maple syrup separately.

From The International Cook Book, 1906, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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350. FROGS' LEGS, POULETTE Clip off with a pair of scissors the claws of one and a half pounds fresh frogs' legs. Neatly wash and dry well. Heat up in a sautoire half ounce butter. Add the frogs' legs and season with a good half teaspoon salt and two saltspoons cayenne pepper. Mix with a fork and gently cook for five minutes. Then add four sound, very finely chopped shallots. Mix well again and cook for six minutes more; add one good tablespoon flour, stir well, moisten with half gill sherry, one gill hot milk and half gill cream, adding six sliced canned mushrooms. Mix again with a fork and let cook for five minutes more. Add half teaspoon chopped chives, lightly mix, cook for two minutes longer. Dilute one egg yolk with a tablespoon cream and half ounce good butter; add to the frogs' legs, continually toss while heating for two minutes without boiling. Pour into a chafing dish or a soup tureen and serve. Neatly trim and well flatten six nice veal cutlets. Season all over with a teaspoon salt and half teaspoon white pepper; lightly roll in a little flour, then lightly dip in a beaten-up egg and roll lightly in fresh bread crumbs. Heat well in a frying pan three tablespoons leaf lard, arrange in the pan, one beside another and slowly cook for ten minutes on each side. Have a spaghetti Milanaise in the centre of a hot dish. Dress the cutlets crown-like over the spaghetti and serve. 352. SPAGHETTI, MILANAISE Have two quarts boiling water in a saucepan on the range with a tablespoon salt. Break three-quarters of a pound best spaghetti into strips one and a half inches long. Drop them into the water and boil for twenty-five minutes. Drain well on a sieve; then place in a sautoire

From The International Cook Book, 1906, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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with half ounce butter, three saltspoons salt and two saltspoons white pepper, adding two gills tomato sauce (No. i6),one medium truffle cut into fine julienne strips, eight sliced canned mushrooms, and one ounce cooked smoked beef tongue also cut into julienne strips; lightly mix, then cook for five minutes. Add two ounces grated Parmesan cheese, mix well, cook for two minutes longer and serve. Open a pint can of lima beans; plunge them into boiling water for five minutes. Drain well, then place in a saucepan with half ounce butter, half teaspoon salt, two saltspoons pepper and half teaspoon chopped parsley. Mix well with a wooden spoon, thoroughly heat for five minutes, tossing gently once in a while, and serve. 354. PEAR PIE Remove the stems and peel eight medium, good, sound, fresh pears. Cut them in halves; remove the seeds, then cut into slices and place in a bowl. Season with two ounces vanilla sugar and half teaspoon ground cinnamon; turn them well in the seasoning. Then proceed to make the pie exactly as per No. 117. Canapes, Moreno-Russe Radishes (58)

From The International Cook Book, 1906, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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E*clairs, Chantilly 355. CANAPE'S, MORENO-RUSSE Prepare six one-and-a-half -inch-square pieces of toast. Lightly and nicely spread a teaspoon Russian caviare on top of each toast. Chop very finely three sweet Spanish red peppers and evenly spread over the caviare. Dress on a dish with a few small leaves of well-cleaned and well-drained lettuce around the dish and serve. 356. CONSOMME, FARINA Strain a consomme prepared as per No. 52 into another saucepan and set on a hot range. Wash well in cold water four ounces farina, thoroughly drain on a cheesecloth, and when dry drop the farina into the boiling consomme and continually mix with a whisk for ten minutes. 357. OYSTERS, MARINIERE Plunge twenty-four unopened fresh bluepoint oysters into plenty of cold water, brush them with a coarse brush very carefully, wash once more and drain thoroughly. Mince very finely ten medium, sound shallots and place in a large saucepan with half ounce butter, stir well while cooking for three minutes, then add the oysters, with shells; add SATURDAY, SECOND WEEK OF JANUARY 101 one gill white wine. Cover the pan and cook for ten minutes. Add one teaspoon chopped parsley and half clove crushed garlic. Season with a teaspoon salt and a saltspoon cayenne pepper, adding a gill good cold cream. Mix rapidly for one minute. Cover the pan and let cook again for ten minutes. Pour into a large, deep dish and serve. 358. MUTTON STEAKS, MARCHAND DE VIN Have your butcher saw off from a tender leg of mutton three nice mutton steaks of three-quarters of a pound each. Neatly trim off the skin all around them. Season with a teaspoon salt and half teaspoon white pepper, well divided all over. Heat in a large frying pan half ounce melted butter, place the steaks in the pan and fry for eight minutes on each side. Dress on a hot dish and keep hot. Add to the gravy in the pan half a medium-sized, finely minced white onion, stir and cook until a nice light brown, then add half teaspoon flour, stir briskly, pour in half gill claret, half gill tomato sauce (No. 16), half gill demi-glace (No, 122), adding half teaspoon chopped chives or parsley and one clove sound, finely crushed garlic. Mix well with a wooden spoon and let reduce to half the quantity. Then pour over the steaks and serve. 359. CELERY, BRAIS£ Place a small mirepoix in a roasting pan, as per No. 271, with one ounce melted butter. Let the mirepoix get a nice light brown, then lay six stalks fine, well-cleaned white celery over the vegetables. Season with a teaspoon salt and half teaspoon white pepper; pour in hot water or broth to nearly cover the celery. Briskly boil for five minutes on the range. Cover the celery with a sheet of buttered paper. Set the pan in the oven for forty minutes. Remove, dress the celery on a hot dish and serve. N. B. Place the remaining mirepoix into the demi-glace pot (No. 122). 360. ROAST LEG OF VENISON, CURRANT JELLY Procure a five-pound piece from a tender leg of venison. Divide the meat into two equal pieces (keep one half for Monday's luncheon). Season the other half with a teaspoon salt and half teaspoon pepper, well rubbed over. Place it in a roasting pan; spread two tablespoons hot leaf lard over it, set in the hot oven to roast for forty minutes, turning it over once in a while, and frequently basting it with its own gravy. Remove, dress on a hot dish. Skim off the fat from the gravy; strain the gravy over the venison. Decorate the dish with watercress and serve with three tablespoons currant jelly on a saucer separately. 361. ECLAIRS, CHANTILLY Prepare a pate-a-choux, as per No. 336. Slide a tube one-third of an inch in diameter in the bottom of a pastry bag. Drop the paste into the bag. Have a well-cleaned pastry pan ready, then carefully press down the preparation on the pan, three inches long by half an inch wide. Set the pan in the oven and bake for twenty minutes. Remove and let cool off for ten minutes. Make an incision with a knife at one side only. Then fill the apertures of the Eclairs with a vanilla-whipped cream, as per No. 337. Dredge a little powdered sugar over them all and serve.

From The International Cook Book, 1906, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Beefsteaks (172) 362. STEWED PRUNES AND PEACHES Prepare the above exactly the same as per No. 169, using same quantity of peaches instead of the pears. 363. EGGS, OMAR PASHA Poach twelve fresh eggs, as per No. 106. Lay two on each of six individual shirred-egg dishes and keep warm. Heat one and a half tablespoons melted butter in a small saucepan, add two tablespoons flour and thoroughly stir for one minute, then add two gills hot milk and briskly whisk until it comes to a boil. Season with half teaspoon salt, a saltspoon cayenne pepper and half saltspoon grated nutmeg, adding two tablespoons grated Parmesan cheese and one raw egg yolk. Sharply whisk for two minutes, then equally divide the same over the eggs. Sprinkle half teaspoon grated Parmesan cheese over the eggs in each dish. Place in a hot oven to bake for three minutes. Remove and serve. Half pound sifted flour, one teaspoon baking powder, half pint cold milk and two saltspoons salt. Place the flour in a bowl, make a small fountain in the centre, place all the ingredients in it; then knead it thoroughly with the hand to a thick paste. Roll it out to the thickness of an inch. Cut the paste into six equal square parts. Lightly butter a frying pan, heat it thoroughly, tb^n place the scones in the pan, one beside another; set in a hot oven and when a good golden colour, which will take about twenty minutes, remove and serve.

From The International Cook Book, 1906, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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365. BROILED LOBSTER, SAUCE RAVIGOTE Cut away the large and small claws from three live lobsters of one and a quarter pounds each. Split each one in two; arrange on a double SUNDAY, THIRD WEEK OF JANUARY 103 broiler; season with a teaspoon salt and two saltspoons paprika and baste with a tablespoon oil. Crack the claws with a cleaver, place in a small tin and bake in the hot oven for twenty minutes. Broil the six half lobsters on a brisk fire, the cut parts upward, for ten minutes; then place in a hot oven to bake for ten minutes more. Nicely dress all the lobsters on a large, hot dish with a folded napkin and serve with a hot Ravigote sauce (No. 366) in a bowl separately. 366. SAUCE RAVIGOTE, HOT Place in a mortar three anchovies in oil, two sound gherkins, one sound, medium shallot, one tablespoon freshly chopped parsley, one tablespoon chopped tarragon, half tablespoon chervil. Pound all well for five minutes, or until a fine paste; then rub through a fine sieve. Place in a small saucepan, add six tablespoons thick, hot cream; briskly whisk on the corner of the range for two minutes, then add one egg yolk; briskly stir for two minutes; add another egg yolk, briskly stir, then add another one and briskly whisk for five minutes. Remove the pan from the range; season with a good saltspoon salt and a saltspoon cayenne pepper. Stir for one minute more and serve. 367. SQUAB POT PIE Singe, and remove the heads and feet of six fat, fresh squabs. Draw, wipe neatly and cut into six pieces each. Place in a medium-sized saucepan half ounce melted butter, two finely chopped white onions, half a chopped green pepper and one ounce salt pork cut into small, square pieces; stir well with a wooden spoon until a nice light brown colour; then add the squabs and cook until they attain a good golden colour, being careful to mix with the spoon once in a while. Then gradually add two tablespoons flour, briskly mix for two minutes; add one quart hot broth or hot water and mix well again for two minutes. Add one carrot cut in quarters, three leeks, tied up with four branches parsley and two bay leaves. Season with a teaspoon salt and half teaspoon white pepper, mix well for another minute; cover the pan and let gently simmer for twenty-five minutes. Remove the tied-up herbs and carrots. Skim the fat from the surface of the broth, etc. Transfer the preparation into a deep pie dish. Sprinkle a tablespoon chopped parsley over; cover the pie with a pie paste (No. 117); trim well all around, then set in a hot oven to bake for seventeen minutes. Remove and serve. 368. OMELETTE WITH PARMESAN CHEESE Break eight fresh eggs into a bowl. Season with half teaspoon salt, half saltspoon cayenne pepper; add half gill cold milk; briskly beat up with a whisk for two minutes. Add two ounces grated Parmesan cheese; lightly mix, then proceed to make the omelette as per No. 75, and serve very hot. 369. ANGEL CAKE Beat up to a stiff froth six egg whites; then gently mix in threequarters of an ounce powdered sugar and one ounce sifted flour, then thoroughly mix for one minute; transfer it into a lightly buttered pan and bake in a moderate oven for twenty minutes. Remove from the oven and let get cold. Cut the cake into six equal pieces and serve on a dish with a folded napkin. Blue Point Oysters (18)

From The International Cook Book, 1906, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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French Mutton Chops (49) 382. EGGS, CLEVELAND Carefully skin three fresh lamb kidneys, then cut into thin slices. Heat a tablespoon melted butter in a small frying pan, add the kidneys; season with half teaspoon salt and two saltspoons white pepper; toss well while cooking for five minutes. Pour in one tablespoon good sherry, two tablespoons tomato sauce (No. 16), two tablespoons demiglace (No. 122), adding six sliced canned mushrooms and half teaspoon finely chopped parsley; stir well with a wooden spoon while cooking for two minutes. Lightly butter six individual shirred-egg dishes; carefully break two fresh eggs into each dish. Place in a hot oven for five minutes. Remove them from the oven; divide the kidneys evenly over the eggs

From The International Cook Book, 1906, page 125. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Orange Custard Pie (316) 383. GOULASH OF VENISON WITH DUMPLINGS Cut two pounds raw venison from a leg into pieces one and a half inches square. Heat one tablespoon butter in a saucepan, add the venison; season with a saltspoon salt and half teaspoon paprika. Stir well with a wooden spoon and briskly cook for ten minutes, or until a good golden colour; then add one tablespoon flour, a sliced carrot and a sliced onion. Stir well again; moisten with a gill claret, half pint broth or hot water, half gill tomato sauce (No. 16) and one gill demi-glace (No. 122), adding a sprig bay leaf and a saltspoon thyme. Stir with the spoon and let boil for five minutes; then add two medium, raw potatoes, peeled and cut into pieces three-quarters of an inch square. Cover the pan and slowly cook for ten minutes. Place the pan in a hot oven and cook again for forty minutes. Remove from the oven, take up the bay leaf, skim the fat from the surface. Pour the goulash into a hot dish and serve with six dumplings placed over. While the goulash is in the oven prepare the dumplings. 384. DUMPLINGS FOR STEWS, ETC. Have in a saucepan half gill hot water, half gill hot milk and a tablespoon butter; place the pan on the fire, and as soon as it comes to a boil add three tablespoons sifted flour. Stir well, then add one raw egg, stir well for two minutes, add another egg, stir well for two minutes, then add two tablespoons plain mashed potatoes. Season with half teaspoon salt and two saltspoons white pepper; mix well with the spoon. Have in a pan two quarts boiling water and half teaspoon salt. Drop the preparation on a lightly floured plate; divide it into twelve equal parts; gently roll them up to round shape, then plunge into the boiling water and cook for five minutes. Lift with a skimmer, drain well and serve. 385. How TO COOK MACARONI Have in a saucepan three quarts boiling water. Season with half tablespoon salt. Plunge in half pound best quality unbroken macaroni and boil for forty minutes. Neatly drain on a sieve and use as required. 386. MACARONI IN CREAM Place one and a half tablespoons butter in a saucepan, adding one good tablespoon flour; briskly stir and heat for two minutes, then add MONDAY, THIRD WEEK OF JANUARY 109 one gill hot milk and one gill cold cream. Season with three saltspoons salt, one saltspoon cayenne pepper and one saltspoon grated nutmeg; stir well, then drop in the macaroni, as per No. 385, and gently cook for two minutes, lightly mixing with a fork; add half ounce grated Parmesan and half ounce grated Swiss cheese. Carefully mix with the fork without breaking while cooking for one minute. Serve very hot. 386A. ORANGE CUSTARD PIE Prepare the above pie exactly the same as lemon custard pie (No. 316), but using the same quantity of orange flavouring instead of the lemon flavouring.

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387. POTAGE, PAYSANNE One small sliced red carrot, one small sliced turnip, one small sliced onion, two sliced leeks, ont branch sliced white celery, four small sliced cabbage leaves, all sliced exceedingly fine; two pounds lean raw rump of beef and a few beef bones. Have three and a half quarts boiling water in a large saucepan with a tablespoon salt and a teaspoon white pepper; add the beef and the bones; cover the pan and let boil for fifteen minutes. Uncover, skim off the scum and add the above vegetables. Cover the pan again and slowly boil for two hours. Remove the beef and bones (keep the beef for to-mcrrow). Skim the fat from the surface of the broth. Pour the soup into a hot soup tureen, add six slices French bread toasted and serve. 388. BROILED FRESH MACKEREL Neatly clean and wipe a fine, fresh mackerel of three pounds; split open through the back; suppress the head as well as the spine bone. Have a very light tablespoon oil on a plate with a teaspoon salt and half teaspoon white pepper; mix well, then repeatedly roll the fish in the seasoning; arrange on a broiler and broil on a moderate fire for six minutes on each side. Remove, dress on a hot dish; spread a little maitre d'hotel butter (No. 7) over; decorate with a little parsley greens and six quarters of sound lemon and serve. 389. CANETON A L'ESTRAGON Cut off the head and legs, draw and neatly wipe the inside of a fat five-pound duckling (Caneton). Singe and truss; place a mirepoix, as per No. 271, in a large saucepan; lay the bird over the mirepoix

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Season with two teaspoons salt and one teaspoon white pepper, adding one ounce melted butter. Place the pan on a brisk fire and let cook for fifteen minutes, turning over once in a while. Add two tablespoons flour to the mirepoix, stir well with a spoon; pour in one-quarter pint claret, half pint beef broth (No. 701) and half pint tomato sauce (No. 16). Mix well again, cover the pan, let boil for ten minutes. Have three branches fresh or preserved tarragon, pick off all the leaves, put them aside and add the stalks to the duck. Place the pan in a hot oven for forty-five minutes, turning the duck once in a while. Remove, untruss, place on a hot dish and keep warm. Place the pan on the fire, skim the fat from the surface of the sauce and briskly boil for eight minutes. Strain the sauce through a sieve into another saucepan, add the tarragon leaves and ten sliced mushrooms, then let the sauce reduce to half pint, mixing occasionally meanwhile. Pour the sauce over the duck and serve. Have a preparation ready, as per potato brioche (No. 91). Divide it into six equal parts, dredge a little flour on a corner of the table, roll out each piece to cork shape. Dip them in a beaten-up egg, then roll lightly in bread crumbs; arrange in a frying basket and fry in boiling fat foi; five minutes. Lift them up, thoroughly drain, dress on a hot dish 391. STRING BEANS, A L'ANGLAISE Open a pint can of string beans; drain the water off, plunge them into boiling water for five minutes. Drain on a sieve; place in a saucepan with a teaspoon salt, two saltspoons white pepper and one ounce butter; divide into small bits, mix well with a fork while heating for a few seconds, then serve on a vegetable dish. Procure a medium-sized, tender leg of lamb, from five and a half to six pounds. Season with a tablespoon "salt and half teaspoon white pepper, well rubbed all around. Place the leg in a roasting pan, pour in three tablespoons hot fat and three tablespoons cold water. Place in a hot oven to roast for one hour and twenty minutes, taking care to baste it quite frequently with its own gravy. Remove it, dress on a hot dish, skim the fat from the surface of the gravy, then strain the gravy over the leg. Decorate with a little watercress and serve with mint 393. CELERY AND APPLE SALAD WITH MAYONNAISE Scrape, pare and thoroughly clean and drain well two stalks crisp white celery. Peel and core three medium, sound apples, Cut both celery and apples into thin julienne-shaped strips. Place them in a salad bowl. Season with three tablespoons salad dressing (No. 863); gently mix, and just before serving add two tablespoons mayonnaise (No. 70); mix again and serve immediately.

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Place in a basin one ounce butter, two raw eggs and one saltspoon salt. Sharply mix with a wooden spoon for five minutes. Add one and three-quarter ounces granulated sugar, one level tablespoon grated, preserved ginger, one ounce remnants of cakes or bread crumbs, two gills cold milk and one teaspoon vanilla essence. Mix all well together with a wooden spoon for five minutes. Then fill up six lightly buttered individual pudding moulds. Place the moulds in a small roasting tin, pour in boiling water up to half the height of the moulds, place in a hot oven for thirty minutes. Remove, unmould on a hot dish. Pour a Sabayon sauce over them, prepared as per No. 102, and serve.

From The International Cook Book, 1906, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

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395. GREEN OMELETTE Hash up together very finely three branches thoroughly washed parsley, same quantity very fresh watercress and the green part of a branch chervil, and place the herbs in a bowl. Carefully break in eight fresh eggs, adding half gill cold milk. Season with half teaspoon salt and two saltspoon s white pepper; sharply beat up the whole together for two minutes with a fork, and then proceed to make the omelette same as in No. 75. 396. CEREALINE CAKES Place in a basin quarter of a pound cerealine flour, break in two egps, add half ounce powdered sugar, half pint cold milk and one saltspoon salt; briskly whisk up for five minutes; add one teaspoon baking powder; gently mix for half minute. Heat in a large frying pan one tablespoon melted butter, then drop in, with a ladle, batter to make four separate cakes two and a half inches in diameter each. Cook for one and a half minutes on each side. Dress on a hot dish, then proceed to prepare eight more in a similar way and send to the table with maple syrup separately.

From The International Cook Book, 1906, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

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401. CREAM OF JERUSALEM ARTICHOKES Peel and wash well in cold water twenty-four medium, sound, Jerusalem artichokes; place them in a saucepan with half sliced carrot, half sliced onion, two well-cleaned sliced leeks, one sliced stalk celery, one chopped branch fresh parsley, one quart broth or water, one quart milk. Season with a teaspoon salt, one saltspoon cayenne pepper and one saltspoon grated nutmeg. Cover the pan and let slowly boil for thirty minutes. Have in a saucepan one ounce melted butter and two ounces flour. Stir well while heating for one minute. Strain the artichokes, etc., through a Chinese strainer into this saucepan and briskly whisk for two minutes; as soon as it comes to a boil add one gill cold cream and half ounce good butter; whisk briskly for two minutes, then strain the cream through a cheesecloth into a hot soup tureen and serve with a plate of bread croutons No. 2 3. separately. 402. HALIBUT STEAKS, COLBERT SAUCE Have a teaspoon olive oil, a teaspoon salt and half teaspoon white pepper on a plate; mix well, then roll three halibut steaks of three-quarters of a pound each in the seasoning. Arrange on a broiler and broil for six minutes on each side. Remove, place on a hot dish, pour a hot Colbert sauce, prepared as per No. 121, over the fish and serve. 403. POTATOES, BIGNON Neatly wipe six medium, round, sound, unpeeled potatoes. Place them on a tin and bake in the oven for forty minutes. Remove, cut in halves, scoop out the "meat" and place it in a bowl, keeping the shells. Season with a teaspoon salt, two saltspoons white pepper and a saltspoon grated nutmeg, adding one gill hot milk, one tablespoon good butter. Lightly brown for two minutes in one teaspoon butter, two skinned and sliced country sausages and six very finely chopped shallots and add it to the potatoes. Mix well with a wooden spoon for five minutes. Then fill up the potato shells with the mixture. Place on a tin; sprinkle tablespoon prated Permesan cheese over them, equally divided. Place

From The International Cook Book, 1906, page 131. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Mutton Kidneys (195) Peel, neatly trim and pick all objectionable eyes out of a very small, sound pineapple. Cut in half, lengthwise; cut out the hard part in the centre, then slice into thin slices. Place them in a vessel. Season with three tablespoons powdered sugar, pour in two tablespoons Jamaica rum. Mix well. Dress on a cold dish, pour the liquor over and serve. 408. EGGS, POINT DU JOUR • Lightly butter six well-cleaned individual shirred egg dishes. Break two fresh eggs into each dish. Divide half teaspoon salt and two saltspoons white pepper among them evenly. Place in the oven for five minutes. Remove, arrange a very thin slice of truffle on top of each egg yolk and serve. 409. FRIED FROST FISH Clean and neatly trim three medium, fresh frost fish. Have two tablespoons cold milk on a plate with a teaspoon salt and half teaspoon white pepper; mix well, then roll the fish in the seasoning and then in flour. Heat in a frying pan two tablespoons olive oil, place in the fish and fry on a brisk fire for seven minutes on each side. Dress on a hot dish, decorate with parsley greens and six sections of lemon and serve.

From The International Cook Book, 1906, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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410. LOBSTER, AMERICAN STYLE Wash well two fresh lobsters of two pounds each; cut each one into twelve pieces. Place in a frying pan two tablespoons melted butter, and when thoroughly hot add the lobsters. Season with a level tablespoon salt and a light teaspoon paprika. Mix well with a wooden spoon and let cook for ten minutes, mixing occasionally. Hash up very finely six sound shallots, half green pepper, the red part of a medium carrot, one bean garlic, two branches parsley, one saltspoon thyme, one sprig bay leaf, and add all to the lobster. Mix all well for one minute, then add half gill sherry, two tablespoons brandy and four medium, ripe, peeled, seeded tomatoes, cut into small pieces.

From The International Cook Book, 1906, page 133. Read from the scan by computer, so a word may be off; the page itself shows the original.

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413. POTAGE SANT£ Have in a saucepan three ounces lean salt pork cut into small pieces, one sliced white onion, three small sliced leeks, two sprigs bay leaf and WEDNESDAY, THIRD WEEK OF JANUARY 117 one tablespoon melted butter. Place the pan on the fire, stir with a wooden spoon and cook until a nice golden colour; add six large, peeled, wellwashed and sliced raw potatoes; moisten with two and a half quarts hot water; season with a teaspoon salt, half teaspoon pepper and a saltspoon grated nutmeg. Mix all well together; cover the pan and let slowly simmer for forty-five minutes. Carefully clean and suppress the stalks of one quart fresh sorrel, cut into thin slices. Place in a saucepan with half ounce butter and briskly cook for five minutes, continually mixing with a wooden spoon. Then strain the pure*e into the sorrel pan through a Chinese strainer; mix all well together and let boil for thirty minutes; add a pint cold milk; mix again and let it come to a boil; then add one egg yolk beaten up in half a gill cream; mix well, heat without boiling for two minutes. Pour into a hot soup tureen and serve. 414. BAKED SHAD, MADRID Procure half a fine, fresh two-and-a-half-pound shad. Scale, remove the backbone and neatly wipe. Season with a teaspoon salt, half teaspoon white pepper, well rubbed in all over. Lightly oil the bottom of a roasting tin; place the fish in the tin, spread a tablespoon oil over the fish, then place in the oven to bake for ten minutes. Draw the pan to the oven door. Slice three fine, ripe tomatoes, carefully place the slices on top of the fish. Finely mix four sound shallots with a small green pepper and sprinkle over the tomatoes. Season the top with half teaspoon salt and a saltspoon Spanish saffron, well distributed, reset the pan in the hot oven and bake for fifteen minutes longer. Remove, lift up the fish with a skimmer, Dress on a hot dish, pour the gravy over and serve. 415. POTATOES, DAUPHINE Pour a gill cold milk into a small saucepan, add one tablespoon melted butter, stir well, and when it comes to a boil add one and a half ounces sifted flour, stir well; break in one whole egg, stir briskly; add another egg, briskly stir. Now add two quite large, freshly boiled potatoes. Mash, thoroughly stir; break in another egg, briskly stir again. Season with a teaspoon salt, half saltspoon cayenne pepper and half saltspoon grated nutmeg; mix well while cooking for two minutes. With a tablespoon take up as much as the spoon can hold of the preparation and immediately drop it into boiling fat; rapidly proceed in like manner with the rest of the preparation and fry for ten minutes, gently turning with the skimmer. Remove, thoroughly drain on a cloth. Dress on a hot dish with a folded napkin and serve. 416. SIRLOIN STEAKS, CASSEROLE MASCOTTE Have two sirloin steaks of one and a quarter pounds each. Trim well and flatten nicely. Season with ay teaspoon salt and half teaspoon white pepper. Heat in an earthen pan one tablespoon melted butter; lay the steaks in the pan and cook on a hot range for seven minutes on each side. Take them up and keep warm on a dish. Cut into halves and slice three medium, sound, white onions and

From The International Cook Book, 1906, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

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421. APPLES WITH BUTTERVANILLA Peel three large, sound, green apples; cut in halves, cut out the cores, then cut each half in four slices. Place in an earthen baking dish, arranged in the form of a crown, one overlapping another; sprinkle with two tablespoons fine sugar, drop two teaspoons vanilla essence evenly over them. Divide a half ounce good butter in small bits, and place the apples; cover with a lightly buttered piece of white paper. Place in a hot oven to bake for fifteen minutes or till soft; remove, dress six saucers with four slices of apple, pour the liquor over, evenly divided, 422. SCRAMBLED EGGS WITH HAM Cut two ounces lean cooked ham into very small, dice-like pieces and lightly brown in a frying pan with one teaspoon melted butter for two minutes. Carefully break eight fresh eggs in a bowl, add half gill cold milk, half teaspoon salt and two saltspoons white pepper; sharply beat up with a fork for one minute, then pour the beaten eggs over the ham. Stir with a wooden spoon while briskly cooking for six minutes. Pour into a hot dish and serve. Have a wheat-cake preparation, same as per No. 136, adding en plus to the batter half ounce grated cocoanut, then proceed to finish the cakes in the same manner.

From The International Cook Book, 1906, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

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424. CANAPE'S DANOIS (DANISH CANAPE'S) Prepare six medium-sized bread canapes, rounded to two and a half inches in diameter. Toast them to a golden colour. Cover each with a very thin slice of cooked ham cut the same as the canape's. Spread a very little French mustard over the ham. Cut out six very thin slices smoked salmon, but only half the size of the ham, and arrange on top of half the ham; spread half teaspoon Russian caviar over the other half of the ham of each canape*. Hash up very finely one cold, hard-boiled egg and sprinkle it over the canape's evenly. Dress on a dish with a folded napkin. Decorate with six quarters of lemon and a little parsley 425. IRISH STEW After procuring a small neck of lamb, cut it into two-inch-square pieces, then plunge them into slightly salted boiling water and boil for five minutes; drain thoroughly, replace the lamb in the same pan and pour in sufficient hot water to cover the meat. Season with a tablespoon salt, one teaspoon white pepper and a saltspoon grated nutmeg. Tie up together two well-cleaned leeks, two branches celery, two branches parsley, one sprig bay leaf and one sprig thyme. Cover the pan and let boil for ten minutes. Scoop out with a Parisian potato scoop two medium-sized red carrots, two sound, medium turnips and place with above. Skim the fat from the surface of the broth. Cover the pan and slowly boil for twenty minutes. Then add six small, peeled, white onions and boil five minutes. Scoop out and add three medium, peeled, raw potatoes. Cover the pan and boil for fifteen minutes more. Remove the bouquet of herbs, carefully skim the fat from the surface. Dilute one ounce flour with half pint cold milk, pass it through a strainer into the stew. Mix lightly while cooking for two minutes. Pour into a hot, deep dish. Sprinkle over a teaspoon finely chopped parsley. Arrange six small dumplings, prepared as per No. 384, around the dish and serve. 426. FRENCH PANCAKES, AU KUMMEL Have a French pancake preparation, the same as No. 17, adding one tablespoon kummel to the batter; mix well and proceed to make the cakes in exactly the same manner. Celery (86) Radishes (58)

From The International Cook Book, 1906, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

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427.- POTAGE, LOMBALLE Plunge one pint split green peas into boiling water for five minutes; drain well, then place the peas in a saucepan with three quarts boiling water and half gill white wine. Set the pan on the fire; season with two teaspoons salt, half teaspoon white pepper, adding half medium sliced carrot, half medium sliced onion, two sliced leeks, two chopped branches parsley, one medium peeled, raw minced potato, one clove crushed THURSDAY, THIRD WEEK OF JANUARY 121 garlic, two ounces lean, raw ham and a sprig bay leaf. Cover the pan and let slowly boil for one hour and ten minutes. Strain through a fine sieve into another saucepan. Place on the fire, and as soon as it comes to a boil add one gill Brazilian tapioca. Mix well with a wooden spoon and let boil for twenty-five minutes; then add one gill cold milk; let boil again for two minutes, lightly mixing meanwhile. Pour it into a hot 428. KINGFISH, TROUVILLE Clean, wash and dry well two medium-sized fresh kingfish of one and a half pounds each. Place them in a frying pan with half pint hot water, half gill white wine, half ounce butter, one tablespoon vinegar, a teaspoon salt and a saltspoon cayenne pepper. Set in the oven and bake for twenty-five minutes. Remove, lift the fish with a skimmer, lay on a hot dish and keep warm. Heat one tablespoon melted butter in a small saucepan, add two tablespoons flour, briskly stir, then strain the fish gravy into this roux and briskly whisk while heating for two minutes; let boil for ten minutes. Dilute one egg yolk with the juice half sound lemon and add to the sauce; stir well again. Plunge eighteen freshly opened Little Neck clams into boiling water for two minutes, take up, drain and add to the sauce; lightly mix. Then pour the sauce over the fish and serve very hot. 429. COTELETTES OF MUTTON, SOUBISE Neatly trim and lightly flatten six nice, tender mutton chops. Season with a teaspoon salt and half teaspoon white pepper. Heat in a frying pan one tablespoon melted butter, then place the cotelettes in the pan, one beside another, and fry on a range for four minutes on each side. Place on a hot plate and keep hot. Prepare a sauce Soubise as per No. 94. Place the Soubise sauce on a hot dish, arrange the chops over the sauce, one overlapping another, 430. DIPLOMATIC PUDDING Place in a basin two ounces bread crumbs, one and a half ounces fine sugar, half ounce butter, one ounce picked currants, half ounce finely hashed sweet almonds, three egg yolks and one tablespoon maraschino. Mix all well together for two minutes with a wooden spoon. Then fill six lightly buttered individual pudding moulds with the preparation. Lay the moulds in a tin pan, pour in boiling water up to half their height; set in the oven, and after thirty minutes remove, unmould on a hot dish; pour a hot rum sauce, as per No. 41, over the pudding and serve. Press through a sieve into a bowl half pint preserved strawberries. Have a vanilla ice-cream preparation, as per No. 42, and when removing it from the fire add the strawberry pure*e (strained); mix well with a wooden spoon; then strain through a sieve into the freezer and proceed to freeze the same as for vanilla.

From The International Cook Book, 1906, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

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432. FRIED EGGS, TURNED OVER Lightly butter a small frying pan; carefully break in two fresh eggs. Season with a very light saltspoon salt, a third of a saltspoon white pepper; place the pan on the fire and fry the eggs for two minutes; turn them over by a very rapid turn of the handle of the pan, fry for one minute more; slide on a hot serving dish and keep warm. Proceed to prepare five more pair in a similar way and serve. 433. CODFISH STEAKS WITH BROWN BUTTER Season with a teaspoon salt and half teaspoon white pepper, three slices fresh codfish steaks one inch in thickness. Heat one and a half tablespoons melted butter in a large frying pan; place in the steaks, one beside another, and slowly fry for ten minutes on each side. Removt with a skimmer, place on a hot dish. Set the pan on the fire, add half ounce butter, toss on the fire until brown, then squeeze in the juice of half a sound lemon, toss once more, pour it over the fish and serve. Split in two three fine, fat, cooked pigs' feet. Season with half teaspoon salt and a saltspoon white pepper, evenly divided. Have a tablespoon oil on a plate, lightly roll each half foot in the oil, then in fresh bread crumbs. Arrange on a double broiler and broil on a brisk fire for five minutes on each side. Remove, dress on a hot dish; spread a maitre d' hotel butter (No. 7) over them and send to the table. 434A. RICE JELLY CAKES Prepare the cakes exactly the same as in No. 221, and as soon as the cakes are made spread a teaspoon currant jelly over each cake and serve.

From The International Cook Book, 1906, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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435. OYSTER STEW Procure thirty-six medium Bluepoint oysters. Open and place them in a saucepan with their liquor and one pint cold water; add one FRIDAY, THIRD WEEK OF JANUARY 123 pint extra oyster liquor; season with a teaspoon salt and half teaspoon white pepper. Set the pan on the fire and just let come to a boil. Skim the scum from the surface, then add three gills hot milk and half ounce butter; lightly mix, and as soon as it comes to a boil serve. 436. COQUILLE OF LOBSTER, PARISIENNE Boil two live lobsters of two pounds each in salted water for twenty minutes; take them up and let cool off. Pick out all the meat from the shells, after splitting them and cracking the claws; then cut the meat into pieces half an inch long. Heat two tablespoons melted butter in a saucepan, add three level tablespoons flour. Stir briskly, then add three-quarters of a pint hot milk. Season with a teaspoon salt, a saltspoon cayenne pepper and one saltspoon grated nutmeg; briskly whisk and let boil for two minutes. Then add the lobster and twelve sliced canned mushrooms, gently mix and let boil for five minutes. Fill up six individual table shells with the lobster. Sprinkle two tablespoons grated Parmesan cheese over the preparation. Place the shells on a tin, set in an oven to bake for ten minutes. Remove, dress on a hot dish with a folded napkin and serve. 437. OMELETTE, WITH ASPARAGUS Drop half pint canned asparagus tips in boiling water for two minutes. Drain well and place in a small frying pan with a taplespoon melted butter. Season with half teaspoon salt and a saltspoon white pepper. Toss them well and cook for three minutes. Prepare a plain omelette as per No. 75, and just before folding it up place half the asparagus in the centre of the omelette, well spread over. Fold up, dress on a hot dish, arrange the other half of the asparagus around the omelette and serve. Have in a saucepan one two-pound piece brisket of corned beef, with one and a half gallons cold water; place on the fire and boil for one and a half hours. Cut a small white cabbage into four equal parts. Trim off the stalk and outer leaves and place cabbage in the pan with the beef. Cover the pan and boil for thirty minutes. Add six medium-sized peeled, raw potatoes. Cover the pan again and boil for twenty-five minutes. Lift up the beef; slice it into thin slices. Remove the cabbage with a skimmer, place on a large hot dish, arrange the corned beef on top, one slice overlapping another, place the potatoes around the dish and serve. 439. PASTE FOR SAVARINS (CAKES) Four ounces sifted flour, one and a half ounces butter, half ounce fine sugar, one gill lukewarm milk, five whole eggs, half saltspoon salt, quarter ounce compressed yeast, two tablespoons finely chopped sweet almonds and two tablespoons cream. Dilute the yeast in a bowl with the milk. Sift the flour into a small basin, make a small fountain in the centre, then pour the diluted yeast into the fountain and carefully knead with the hand for five minutes; then gradually incorporate half the flour around and place the remaining flour on top of the paste. Cover the basin with a slightly wetted cloth and lay in a warm place for thirty minutes. Then add the salt, sugar, cream, butter, eggs and almonds. Sharply knead the whole with the hand for ten minutes, in every direction. Cover again with the cloth; lay it in the same warm place to raise for twenty-five minutes. Then fill up six small, lightly buttered savarin cake moulds to threequarters of their height. If any of the paste is left after filling the six moulds, fill up one or two other moulds. Place the moulds in a warm place until the paste is raised to the brim. Arrange into a pastry-pan; set in the oven to bake for twenty minutes. Remove, unmould and let get cold. 440. RASPBERRY SYRUP Have in a small saucepan two ounces granulated sugar, one gill cold water, one gill raspberry juice and one tablespoon Jamaica rum. Boil for ten minutes, remove the pan from the fire, then it will be ready for use. 441. SAVARINS, FRAMBOISE^ Plunge the savarins, prepared as per No. 439, into the above syrup for five minutes. Lift them up with a. skimmer, arrange on a cold dish, then pour the remaining juice over the cakes and serve. Olives Salted Peanuts (954)

From The International Cook Book, 1906, page 140. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Corn Muffins (51) 450. POACHED EGGS, CURRY SAUCE Prepare twelve poached eggs, as per No. 106. Have a large hot dish with six hot toasts on it; place two eggs on each toast. Evenly divide a curry sauce, prepared as per No. 54,. over the eggs and serve. Have six slices raw ham one-fifth of an inch thick; arrange them on a broiler and broil for two minutes on each side. Remove from the broiler, then roll each piece in a devilled butter, as per No. n, lightly roll them in bread crumbs, arrange again on the broiler and quickly broil again for one minute on each side; remove, dress on a hot dish and serve. 452. STEWED MUTTON KIDNEYS, MADEIRA SAUCE. Carefully skin twelve very fresh, good-sized mutton kidneys. Cut each one in even quarters. Heat in a black frying pan one tablespoon SATURDAY, THIRD WEEK OF JANUARY 127 melted lard, drop in the kidneys, toss them well for half minute; briskly cook for three minutes, gently tossing meanwhile, and drain on a sieve. Heat a teaspoon melted butter in a very small saucepan, add six small, finely chopped shallots and cook for one minute without browning. Add the kidneys, with half gill sherry and one gill demi-glace (No. 122). Season with half teaspoon salt and a saltspoon cayenne pepper; lightly mix with a wooden spoon and briskly cook for five minutes. Dress on a hot, deep dish, sprinkle a very little chopped parsley 453. POTATOES, MOUNT VERNON Peel, wash and dry well three large, sound raw potatoes. Cut them crosswise into slices a quarter of an inch thick. Heat in a large frying pan three tablespoons leaf lard; lay in the potatoes carefully, one beside another; season with a teaspoon salt and half teaspoon white pepper. Cook them for five minutes on each side, or until a good golden colour; then place the pan in a hot oven and bake for ten minutes. Remove, arrange them crown-shape on a hot dish and serve.

From The International Cook Book, 1906, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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454. SCALLOPS, PROVENCALS Plunge one and a half pounds fresh scallops into half pint lightly salted boiling water for two minutes. Drain on a sieve, keeping the liquor. Finely chop two small, sound shallots, one small onion, and lightly brown in a saucepan writh one ounce butter for two minutes. Add three tablespoons flour and briskly stir; moisten with all the liquor of the scallops and briskly whisk for a minute. Season with a saltspoon cayenne pepper and one saltspoon grated nutmeg; whisk again, then add the scallops, mix a little and boil for five minutes; add a teaspoon chopped parsley and half clove very finely chopped garlic; mix well, then dilute two egg yolks in a tablespoon cold milk, add it to the preparation, gently mix and heat without boiling for three minutes. Pour the scallops, etc., into a large baking dish; sprinkle two tablespoons grated Parmesan cheese over; set in a hot oven and bake for five minutes, or until a nice golden colour. Remove and serve with six thin slices French bread, toasted. 455. ROAST BEEF HASH, ZINGARA Carefully cut away all the meat from the roast beef remaining from yesterday; discard all the fat, then mince the beef into very small discshaped pieces. Mince the same quantity cold, boiled potatoes the same way as the beef. Place in a small saucepan one finely hashed green, sound pepper, one onion and one ounce lean, raw ham, also finely chopped, adding one and a half tablespoons melted butter; then cook on a slow fire for eight minutes, frequently stirring meanwhile. Add a teaspoon flour, stir well, then add the beef and potatoes; moisten with half pint hot broth or hot water and one large peeled and crushed red tomato. Season with half teaspoon salt, one saltspoon cayenne pepper and one saltspoon grated nutmeg; thoroughly mix and cook for five minutes. Cover the pan, then place in a hot oven to bake for forty minutes. Remove, mix well, pour into a hot dish, sprinkle a little chopped parsley 456. PLUM PIE Remove the stems from a pint of canned or fresh plums. Place them on a plate, dredge two tablespoons powdered sugar over them, mix well, then proceed to make the pie as per No. 117.

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457. PURE"E OF TOMATO, ANDALOUSE Have in a saucepan two ounces lean, raw ham, cut in very small pieces, half a small sliced carrot, one small sliced onion, two sliced leeks, half sliced green pepper, one branch sliced celery, two branches chopped parsley and half bean crushed garlic, adding one ounce butter; then cook the vegetables to a nice light brown, or about ten minutes, frequently stirring meanwhile. Add two heavy tablespoons flour, stir briskly; add one quart fresh crushed tomatoes, or same quantity canned tomatoes, and two quarts hot water; mix well, then add one saltspoon thyme, one sprig bay leaf, one clove, one teaspoon allspice, a teaspoon salt, one tablespoon sugar and half light teaspoon white pepper. Cover the pan and let slowly simmer for one hour and fifteen minutes. Boil two ounces vermicelli in a little white broth or hot water in a saucepan for eight minutes; strain the tomato puree through a Chinese strainer into another saucepan. Drain the vermicelli and add to the tomato; boil for five minutes. Pour into a hot soup tureen and serve. 458. SMELTS, BRITANNIA Remove the heads and tails and thoroughly clean one and a half pounds very fresh, medium-sized smelts. Cut them into half-inch pieces, crosswise. Cut the same number very thin slices lean bacon the same length as the smelts. Have six clean skewers; run a skewer through the centre of a piece of bacon, then the same with a piece of fish, a piece of bacon, a piece of fish, and so on, until the pieces of fish and bacon are equally divided alternately on the six skewers, in the centre of same. Have on a plate one teaspoon salt, half teaspoon white pepper, SATURDAY, THIRD WEEK OF JANUARY 129 one teaspoon curry powder and a tablespoon olive oil; mix well with a fork, carefully roll the skewers in the seasoning, then lightly in bread rumbs. Place on a double broiler and broil for six minutes on each side. Remove, dress on a hot dish, squeeze the juice of half a sound lemon 459. FRICANDEAU OF VEAL, BOURGEOISE Have a three-pound piece round of veal, sawed from a leg. Season with a teaspoon salt and half teaspoon white pepper. Thoroughly heat two tablespoons leaf lard in a saucepan, place the veal in the pan and briskly cook for ten minutes on each side. Remove it from the pan and keep warm. Add to the gravy two tablespoons flour; stir well, then add a gill claret, one pint hot broth or water, one gill tomato sauce (No. 16), half gill demi-glace (No. 122); mix well, and as soon as it comes to a boil add the veal again. With a Parisian potato scoop, dig out as many pieces as possible from two medium-sized, peeled carrots and two medium-sized turnips and add them to the pan. Tie up in a bunch two leeks, two branches celery, two branches parsley, one sprig bay leaf and one sprig thyme, and add to the pan; cover the pan, then place in a hot oven for twentyfive minutes. Add six very small, peeled white onions and six sliced mushrooms. Cover the pan and put back in the oven for fifty minutes longer. Remove, place the veal on a hot dish, removing the bunch of vegetables. Arrange all the vegetables from the pan around the veal, pour the contents of the pan over the fricandeau, sprinkle a teaspoon chopped parsley over all and serve. 460. FRIED EGGPLANT Peel a nice, firm, medium-sized eggplant. Cut it into twelve equal slices. Season them all over with one teaspoon salt and half teaspoon white pepper; turn in a little flour, lightly dip in a beaten egg and, lastly, roll gently in bread crumbs. Plunge into boiling fat and fry for five minutes. Drain well, sprinkle just a little salt over, dress on a hot dish and serve. Plunge four large or six medium-sized sound red tomatoes into boiling water for half a minute. Lift them up, peel and let get thoroughly cold. Cut into quarters, place in a salad bowl, season with four tablespoons French dressing, as per No. 863, mix well and serve. 462. BEIGNETS CARNAVAL Prepare a pate-a-choux as per No. 336. When the paste is finished add the rind of half a medium, sound lemon cut into small pieces, mixing for two minutes with a wooden spoon. Then with a tablespoon drop the paste into hot fat — not quite up to a boiling point — pressing the paste down with a finger, giving nut forms. Repeat until all the paste is used and fry till they attain a nice golden colour, being careful to turn them once in a while with a skimmer. Lift them up, drain well on a cloth and liberally sprinkle with fine sugar. Dress on a hot dish with a

From The International Cook Book, 1906, page 146. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Open a pint can fine peaches. Place them on a compotier dish, either as they are or sliced, keeping the liquor. Serve with cream and powdered sugar separately. 464. RICE FLOUR AND MILK Pour half pint boiling water and half pint boiling milk into a small saucepan with half teaspoon salt and a salt'spoon grated nutmeg; add four ounces rice flour, briskly stir with a wooden spoon and slowly cook for ten minutes, lightly mixing meanwhile, and serve with cold milk and powdered sugar separately. 465. EGGS, SOLEIL Lightly butter six shirred-egg dishes. Boil twelve fresh eggs in boiling water for eight minutes; take up and drop into cold water for a minute, remove and shell them. Cut each one into halves, lengthwise; then cut each half into three equal strips, also lengthwise. Arrange the pieces evenly in the egg dishes, giving a sun-like shape. Spread a cream sauce, prepared as per No. 445, over the eggs; sprinkle a teaspoon grated Parmesan cheese over the eggs of each dish. Then place in a hot oven and bake for five minutes, or until they obtain a nice colour;

From The International Cook Book, 1906, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

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466. CANAPES OF SHRIMP Cut in two, lengthwise, then crosswise, one pint fresh, mediumsized shrimp; place them on a plate, season with a teaspoon salt and a saltspoon cayenne pepper, mixing the seasoning well in. Cut out of a loaf of sandwich bread six pieces, quarter of an inch thick and two and a half inches square. Toast to a nice colour. Equally divide the shrimps over the toasts. Place in a mortar one ounce butter, one ounce grated Parmesan cheese, one tablespoon anchovy paste and one saltspoon paprika; pound the whole to "a paste, then spread the paste equally over the canapes, lay them in a tin and bake in the oven for

From The International Cook Book, 1906, page 148. Read from the scan by computer, so a word may be off; the page itself shows the original.

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469. CONSOMME, IMPERATRICE Prepare a consomme as per No. 52. Strain through a napkin into a saucepan, adding three tablespoons well-drained canned asparagus tips, one quarter of small, previously cooked cauliflower (perfectly pickedoff flower only) in small pieces, and one teaspoon fine sugar. Boil for five minutes, then add three tablespoons of the breast of a cooked chicken, if at hand, cut into very small dice pieces. Heat up for a minute, pour into a hot soup tureen and serve.

From The International Cook Book, 1906, page 149. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rice and Cream (275) Omelette, Lyonnaise Fried White Perch (293) Broiled Beefsteaks (172) Potatoes, Maitre d'H6tel (no) 476. OMELETTE, LYONNAISE Finely mince two medium-sized, sound white onions. Place them in a black frying pan with one tablespoon melted butter and lightly brown for six minutes, stirring quite frequently meanwhile. Carefully crack eight fresh eggs into a bowl. Season with a teaspoon salt and half teaspoon white pepper, adding half gill cold milk. Sharply beat up with fork for two minutes, drop the preparation over the onions, finish the omelette as per No. 75 and serve.

From The International Cook Book, 1906, page 151. Read from the scan by computer, so a word may be off; the page itself shows the original.

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477. OYSTERS EN BROCHETTE Procure thirty-six very fresh medium oysters and have the same number of thin pieces lean bacon about an inch square. Arrange oysters and bacon alternately on six skewers; pour a tablespoon oil on a plate with a teaspoon salt and half teaspoon paprika. Mix the. seasoning well, roll the skewers in the seasoning and then in bread crumbs. Arrange the skewers on a double broiler and broil on a brisk fire for six minutes on each side. Remove, dress on a hot dish with six freshly prepared toasts. Spread a maitre d'hdtel butter, as per No. 7, over the brochettes and serve. 478. RAGOUT OF LAMB, SOLFERINO Cut a neck of lamb into pieces one and a half inches square. Heat in a saucepan two tablespoons oil, add the lamb with a tablespoon salt and half teaspoon white pepper and briskly brown for ten minutes, occasionally stirring meanwhile. Add two tablespoons flour, stir well, moisten with one pint white broth or hot water, half pint tomato sauce (No. 16), one gill demi-glace (No. 122) and one gill claret. Mix well, cover the pan and boil for ten minutes. Scoop out two medium carrots and two turnips with a small Parisian potato scoop and add to the stew. Tie in a bunch two leeks, two branches celery, two branches parsley, one sprig thyme and one sprig bay leaf and place in the stew, adding also a quarter of the dried rind of a lime. Cover the pan and gently cook for twenty minutes. Peel ten small, sound white onions and add to the stew. Cook for ten minutes longer. Scoop out all you can of two medium, peeled raw potatoes and add to the pan, then cook again for fifteen minutes. Remove the bunch of herbs, add three tablespoons canned green peas, lightly mix, skim the fat from the surface of the ragout, pour into a hot dish and serve. 479. FONDUE, SUISSE Heat in a saucepan one gill white wine. Cut into small, thin slices eight ounces very rich Swiss cheese and add it to the pan; season with a saltspoon cayenne pepper 'and a light saltspoon salt, adding a teaspoon Worcestershire sauce, then briskly stir with a wooden spoon until thoroughly melted. Break in a whole fresh. egg, briskly and rapidly stirring for half minute. Have six freshly prepared and lightly buttered toasts ready. Place the toasts on six hot plates, then carefully divide the cheese evenly over the six toasts and serve. MONDAY, FOURTH WEEK OF JANUARY 135 N. B. — Always have the toast prepared before beginning to prepare the cheese and keep hot. Place in a copper basin one ounce powdered sugar with a quarter gill cold water; boil till a light brown, then mask the bottom of six individual pudding moulds with it. Beat up two eggs in a bowl with the yolk of another, adding two ounces fine sugar, two gills cold milk, one gill cold cream and half teaspoon vanilla essence. Sharply whisk up for two minutes. Strain the preparation through a Chinese strainer into the six moulds, equally divided. Lay them in a tin, pour in boiling water up to half the height of the mould and set in the oven for twenty minutes. Remove, let get cold, unmould on a dish and serve with the liquor of the caramel. Radishes (58) Canapes of Anchovies (141)

From The International Cook Book, 1906, page 152. Read from the scan by computer, so a word may be off; the page itself shows the original.

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481. POTAGE, JACKSON Heat in a small saucepan half ounce butter, add three sliced, wellcleaned leeks, half a medium sliced onion, two ounces lean salt pork, cut into small squares, and two sprigs bay leaves. Stir well with a wooden spoon and brown to a nice light colour for eight minutes, occasionally stirring. Add eight medium, peeled and sliced raw potatoes; moisten with two and a half quarts hot water and half pint cold milk. Season with a tablespoon salt, one teaspoon white pepper and a saltspoon grated nutmeg; lightly mix. Cover the pan and let gently boil for fifty-five minutes. Strain through a fine sieve into another saucepan, boil for five minutes, add one gill cream and half ounce good butter; divide into small bits; mix well for one minute. Pour into a hot soup tureen and serve with bread croutons, as per No. 23. 482. HALIBUT, ST. AUGUSTINE Procure two slices very fresh halibut of one and a half pounds each. Slice exceedingly fine three small white onions, place them in a frying pan with half ounce melted butter and carefully cook without browning for six minutes, frequently stirring meanwhile. Place the steaks in the pan over the onions. Season with a teaspoon salt and half teaspoon white pepper. Peel and cut into quarters four medium red tomatoes and place around the fish. Cover the fish with a lightly buttered paper, cover the pan, place on the fire and boil for five minutes. Set the pan in the oven and bake for fifteen minutes. Remove, lift up the paper, take up the fish with a skimmer, dress on a dish, pour all the contents of the pan over the halibut and serve. 483. RACK OF VEAL, BRETONNE Trim nicely a rack of veal of three pounds and place in a small roasting pan. Season with a teaspoon salt and half teaspoon white pepper. Spread two tablespoons melted lard over the veal, pour onequarter gill cold water into the pan; set in the oven and roast for fortyfive minutes, being careful to turn it once in a while, and frequently baste with its own gravy. Remove, dress on a hot dish and garnish with beans Bretonne prepared as per No. 484. Skim the fat off the gravy, strain it over the veal and serve. 484. WHITE BEANS, BRETONNE Soak one pint dried white beans in cold water for twelve hours. Drain and place them in a saucepan with two quarts cold water. Season with a tablespoon salt and a teaspoon white pepper, adding two medium white onions cut in halves, three small branches parsley greens tied with a sprig of bay leaf; add half-pound piece salt pork, cover the pan, set on the fire and let slowly cook for two hours. Heat in a saucepan two tablespoons melted butter, add one medium chopped onion and three tablespoons flour; cook for five minutes, continually stirring meanwhile. Then strain all the gravy of the beans into this pan. Mix well and boil for two minutes. Remove all the ingredients from the beans, then add the cooked beans to the sauce; add a tablespoon chopped parsley, gently mix with a wooden spoon and serve. 485. ECONOMICAL PUDDING Break two eggs into a bowl, add two ounces granulated sugar and briskly beat for five minutes; add one and a half ounces flour and half teaspoon baking powder; beat up to a light batter; add one teaspoon vanilla essence and mix well. Lightly butter six individual pudding moulds, then fill them with the batter and place in a pastry tin. Drop in boiling water up to half the height of the moulds and bake in the oven for ten minutes. Remove, unmould on a hot dish, pour a Sabayon sauce, prepared as per No. 102, over them and serve.

From The International Cook Book, 1906, page 153. Read from the scan by computer, so a word may be off; the page itself shows the original.

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486. BOILED EGGS Carefully drop twelve fresh eggs in boiling water and boil for three minutes. Lift them up with a skimmer, place on a hot dish with a folded napkin and serve, with six egg cups. TUESDAY, FOURTH WEEK OF JANUARY 137 487. FRIED FILETS OF SOLE, TARTARS SAUCE Procure a fine fresh sole (flounder) of three pounds. Cut off the head, make an incision with a small knife down the back, open the fish and carefully lift up the filets; turn over and remove the other filets. Skin them nicely then cut each filet in two diagonally. Season with a teaspoon salt, lightly roll in flour, then in beaten egg, and gently roll in bread crumbs. Fry in boiling fat for ten minutes. Drain well, dress on a hot dish, decorate with six sections of lemon and parsley greens, and serve with a tartare sauce (No. 48) separately. 488. APPLE PUFFS Peel two fine medium apples, drop them into a pint boiling water with a tablespoon powdered sugar and boil for ten minutes. Take up and press through a fine sieve. Have a puff preparation, as per No. 313. Add the strained apples to the preparation and proceed to cook exactly the same.

From The International Cook Book, 1906, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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489. CURRIED LOBSTER, McWADE Heat a tablespoon butter in a saucepan, add one finely chopped onion, one ditto green pepper, two ditto shallots and the red part of a medium carrot. Stir all well while browning for five minutes; then add two medium-sized live lobsters of two pounds each, cut into one-inch pieces, shells and all; mix well. Cover the pan and cook for ten minutes, or until it has obtained a good red colour, then add one medium chopped, sound apple, one sprig bay leaf, one saltspoon thyme, one teaspoon chopped parsley, half bean crushed garlic. Seacon with one and a half teaspoons salt, one saltspoon cayenne pepper and one teaspoon curry powder, adding two medium peeled and crushed red tomatoes and pour in one and a half gills white wine. Mix well, cover the pan and let reduce for twenty minutes. Dress a boiled rice, prepared as per No. 490, crown shape around the hot dish. Pour the lobster in the centre of the dish and serve. 490. BOILED RICE, "MALAY," FOR CURRIES Carefully wash half pound good rice in three fresh waters. Drain well on a sieve. Have plenty of boiling water in a pan with a teaspoon salt. Plunge the rice into it, gently mix with a wooden spoon and cook till about three-quarters done, that is, twelve minutes. Drain well, then place in a colander and lay in a rather slow oven for ten minutes, or until it is nicely dry, leaving the oven door open meanwhile and taking care to mix it frequently with a fork to prevent the rice from sticking together; in other words, the grains should be separated. Use as required. 491. PORK TENDERLOIN, PIQUANT SAUCE Split in halves, lengthwise, three medium loins of pork. Heat in a frying pan one tablespoon butter, add the filets. Season with a teaspoon salt, half teaspoon white pepper, and fry for five minutes on each side. Remove, dress on a hot dish. Pour a hot piquant sauce (No. 177) over the loins and serve. Neatly peel and trim a two-and-a-half-pound piece very sound pumpkin and cut it into small pieces. Plunge into three pints boiling water. Cover the pan and boil for twenty-five minutes. Drain well and press through a sieve intg a bowl. Add three tablespoons powdered sugar, a saltspoon grated cinnamon, two egg yolks, half saltspoon grated nutmeg and half ounce butter; briskly mix with a wooden spoon for five minutes, then proceed to make the pie exactly as per No. 117. Consomme", aux Pates d 'Italic

From The International Cook Book, 1906, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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493. CONSOMME", WITH ITALIAN PASTE Strain a consomme prepared as per No. 52 into another saucepan. Drop in two ounces Italian paste, boil slowly for fifteen minutes and serve. 494. BAKED BLUEFISH, FLORENTINE Neatly clean and wipe well a three-pound piece boned bluefish. Place it in a lightly buttered tin. Season with a teaspoon salt and half teaspoon paprika. Spread a tablespoon melted butter over the fish and set in the oven to bake for fifteen minutes. Thoroughly strain a pint canned spinach. Season with half teaspoon salt, one teaspoon fine sugar and half teaspoon white pepper; then hash up very fine and spread over the fish. Bake for ten minutes longer. Remove, dress on a hot dish, pour a gill tomato sauce (No. 16) around the dish, squeeze the juice of a sound lemon over the spinach and serve. 495. SQUABS EN CASSEROLE, WITH GRAPES Carefully draw and wipe the inside of six fine fat squabs. Singe, truss and cover the breasts with a thin slice of lard. Lay them in an earthen casserole dish, and pour in one tablespoon melted butter; season with a teaspoon salt and half teaspoon pepper. Place the pan in the oven and roast for forty minutes, turning over once in a while. Remove, place on a hot dish, remove the lard, untruss, skim the fat from the surface of the gravy, place the casserole on the fire, add six finely chopped shallots and one teaspoon chopped parsley. Mix all well and cook for WEDNESDAY, FOURTH WEEK OF JANUARY 139 one minute. Then arrange the squabs again in the dish, drop in half gill Malaga wine or claret, and half gill hot demi-glace (No. 122). Scoop out as much as possible from two large peeled potatoes with a small Parisian potato scoop, cook in two tablespoons melted butter for twenty minutes, drain, season with half teaspoon salt and place them in a cluster in the pan with the squabs, as a bouquet. Heat in a frying pan one tablespoon melted butter, adding thirty white grapes, and cook them to a nice golden colour; add them to the squabs, also as a bouquet. Heat half a pint canned green peas in a half tablespoon butter, season with two saltspoons salt, a saltspoon pepper and a saltspoon sugar, toss them well and add as another bouquet. Cover the pan and let cook for five minutes. Then send the casserole to the table without disturbing the bouquets. 496. CHOCOLATE BISCUIT Four ounces flour, one ounce melted butter, four ounces fine sugar, one ounce grated chocolate, one teaspoon vanilla essence and three eggs. Place the sugar, vanilla and eggs in a copper basin and sharply whisk up for eight minutes, then add the chocolate and flour, gently mix for one minute with a skimmer; add the butter, mix again for a minute. Then drop the preparation into a lightly buttered small pastry pan and bake in a slack oven for ten minutes. Remove, sprinkle two tablespoons fine sugar over. Cut the cake into six equal pieces and serve on a dish with a folded napkin.

From The International Cook Book, 1906, page 156. Read from the scan by computer, so a word may be off; the page itself shows the original.

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497. SCRAMBLED EGGS, WITH TOMATOES Peel and cut into small square pieces two medium red tomatoes. Place them in a stewpan with one tablespoon melted butter. Season with two saltspoons salt, one saltspoon white pepper and two saltspoons sugar; toss them well and cook for five minutes. Prepare the same amount scrambled eggs as per No. 193, add the tomatoes to the eggs in the pan, stir well for one minute and serve. Scale, clean, trim and wipe dry six small, fresh porgies. Heat three tablespoons melted lard in a frying pan, add the fish. Season with a teaspoon salt and half teaspoon white pepper and fry for five minutes on each side. Dress on a hot dish. Remove all the fat from the pan, place on a brisk fire with half ounce butter, toss the butter in the pan until a light brown; squeeze in the juice of half a sound lemon, adding one teaspoon chopped parsley; lightly toss, pour over the fish and serve. 499. VEAL CHOPS, WITH HAM Nicely trim and flatten six small veal chops. Season all around with a teaspoon salt, half teaspoon pepper and lightly roll in a tablespoon oil. Arrange on a broiler and broil for five minutes on each side. Remove, dress on a hot dish with six thin slices broiled ham, prepared as per No. 277; place the chops on top of the ham, decorate with a little watercress 500. PRUSSIAN CAKES Two ounces sifted flour, three ounces fine sugar, three eggs, the juice of half a lemon, one ounce peeled and finely hashed sweet almonds. Place all ingredients except the flour in a basin and briskly whisk up for six minutes, then add the flour and mix well with a skimmer for half a minute. Transfer the batter into a lightly buttered pastry pan. Set in the oven to bake for fifteen minutes. Remove, divide into six equal pieces and serve.

From The International Cook Book, 1906, page 157. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Civet of Hare, Chasseur Macaroni au Beurre 501. MUSSELS, MARINIERE Scrape with a knife, briskly brush and wash in several fresh waters forty-eight large, fresh mussels; then drain on a sieve. Finely mince eight sound shallots, place in a large saucepan with half ounce melted butter and thoroughly heat for two minutes only, then add the mussels. Season with a teaspoon salt and half teaspoon white pepper. Cover the pan and let steam for five minutes; add one clove finely chopped garlic, one tablespoon chopped parsley, one gill white wine; cook for five minutes more, then add half gill cream and one ounce fresh bread crumbs. Mix well with a wooden spoon and boil for two minutes longer. Pour into a large, deep, hot dish and serve. 502. CIVET OF HARE, CHASSEUR Procure a medium-sized hare. Cut it into pieces one inch square. Heat in a saucepan two tablespoons oil and add the hare. Season with a teaspoon and a half salt and half teaspoon white pepper; stir well and briskly cook for ten minutes, occasionally mixing; then add one ounce salt pork cut into small square pieces, half ounce raw ham cut the same way; stir well again and cook for five minutes longer. Then add two tablespoons flour and stir well for one minute. Moisten with a gill claret, half pint hot broth (No. 701) or hot water, and one gill hot tomato sauce (No. 16); mix well. Tie in a bunch two leeks, three branches parsley, one bay leaf, one branch thyme, and add to the pan. Then cover the pan and set in a moderate oven for thirty-five minutes. Add one clove finely chopped garlic, a teaspoon chopped parsley, six heads WEDNESDAY, FOURTH WEEK OF JANUARY 141 sliced, canned mushrooms and the same amount small glazed onions, prepared as per No. 125. Mix gently and cook on the range for five minutes more. Remove the bunch of herbs. Skim the fat from the surface of the same. Dress on a hot dish. Arrange twelve heartshaped bread croutons (No. 90) around and serve. 503. MACARONI WITH BUTTER Plunge in lightly salted water half pound best Italian macaroni and boil for forty minutes. Drain on a sieve. Replace the macaroni in the cleared pan. Season with half teaspoon salt, a saltspoon cayenne pepper and a saltspoon grated nutmeg; add one ounce good butter, lightly mix with a fork until the butter is thoroughly melted, add one ounce grated Parmesan and one ounce grated Swiss cheese. Gently mix with a fork while cooking for five minutes and serve. Canape's of Caviare (59) Olives

From The International Cook Book, 1906, page 158. Read from the scan by computer, so a word may be off; the page itself shows the original.

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504. MUTTON BROTH After procuring one and a half pounds neck of mutton, remove all the bones and cut the meat into small dice-like pieces. Cut a small red carrot, one small turnip, one small white onion, two leeks and two branches celery in same size pieces as the meat. Heat one and a half tablespoons melted butter in a large saucepan, add all the ingredients and gently brown for ten minutes, occasionally stirring meanwhile. Moisten with two and a half quarts hot broth or water. Season with one tablespoon salt, one teaspoon white pepper and two tablespoons Worcestershire sauce, adding the bones of the neck. Cover the pan and slowly boil for forty minutes; remove the bones and skim all the fat from the surface of the broth. Pour into a hot soup 505. SEA BASS, MATELOTE Scale, trim, wash and wipe dry two one-and-a-half-pound sea bass. Slice very finely two medium white onions, place in a large frying pan with half ounce butter and cook on a brisk fire for five minutes, frequently stirring meanwhile. Then lay the two fish over the onions, season with a teaspoon salt and half teaspoon pepper, adding six small heads well-cleaned fresh mushrooms, twelve large freshly opened oysters and six whole fresh shrimp. Moisten with half gill claret, half gill tomato sauce (No. 16) and one gill demi-glace (No. 122). Cover the fish with a lightly buttered paper and boil on the range for five minutes Then set the pan in the oven to bake for twenty minutes. Remove the paper, lift up the fish, cook the contents of the pan for five minutes more

From The International Cook Book, 1906, page 159. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beef Saute", a 1'Anglaise 510. POACHED EGGS, ANCHOVY TOAST, WITH BACON Mix one tablespoon anchovy paste with a tablespoon butter and spread it evenly over six freshly prepared toasts. Have twelve poached THURSDAY, FOURTH WEEK OF JANUARY 143 eggs, prepared as per No. 106, and arrange them on the toast, place a slice of freshly broiled bacon (No. 13) on top of the eggs and serve. 511. BROILED SALT MACKEREL Soak in plenty of cold water over night two medium salt mackerel. Drain well, turn them in a tablespoon oil, arrange on a broiler and broil for six minutes on each side. Remove, dress on a hot dish, spread a tablespoon melted butter over the fish and serve. 512. JACKET POTATOES Plunge six medium-sized, well-cleaned, unpeeled potatoes into a quart of boiling water with a teaspoon salt; cover the pan and boil for thirty-five minutes. Remove, arrange on a hot dish enveloped in a 513. BEEF SAUTE, A L'ANGLAISE •Pick off all the lean meat from the roast beef left over from Tuesday. Cut into one-inch squares, quarter of an inch thick. Finely slice two white onions and lightly fry in a frying pan with a light tablespoon butter for eight minutes, then add the beef. Season with a teaspoon salt, a saltspoon grated nutmeg and half teaspoon white pepper. Toss well while cooking for five minutes; add one tablespoon flour, briskly stir; add two tablespoons vinegar, one tablespoon Worcestershire sauce, a gill tomato sauce (No. 16) and a gill demi-glace (No. 122); thoroughly mix, add one teaspoon chopped parsley, gently mix again and slowly cook for twenty minutes. Dress on a hot dish and serve. Beetroot Broth in Cups (2179)

From The International Cook Book, 1906, page 160. Read from the scan by computer, so a word may be off; the page itself shows the original.

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514. OYSTERS, EN COQUILLE Place thirty-six good-sized freshly opened oysters in a small saucepan with all their liquor and half pint cold water. Season with half teaspoon salt and a saltspoon cayenne pepper and let boil for ten minutes. Heat in another saucepan one and a half tablespoons melted butter, add three tablespoons flour, briskly stir, add one and a half gills hot milk and strain the brot^h of the oysters into the pan. Sharply mix while cooking for two minutes; pour in one tablespoon sherry and add all the oysters; gently mix with a wooden spoon for one minute and cook for two minutes longer. Divide the preparation equally in six table shells, place on a tin, sprinkle a tablespoon bread crumbs over, place a very small piece of butter on top of each and put in the oven to bake for ten minutes, or/until a nice brown. Remove and serve. 515. VIENNA SCHNITZELS After providing a two-pound piece from a white, tender leg of veal, cut it into six equal slices and flatten nicely with a cleaver. Season both sides with a teaspoon salt and half teaspoon paprika; lightly roll in flour, next in beaten egg and lastly in bread crumbs. Heat one tablespoon butter in a large frying pan, place the pieces of veal in the pan, one beside another, and fry for eight minutes on each side. Dress on a hot dish. Arrange a thin slice of lemon, with a twisted anchovy in oil placed over each slice of lemon, on top of each schnitzel. Serve with one and a half gills hot tomato sauce (No.i6) in a separate bowl. Open a pint can succotash and place in a small saucepan with one gill cold milk, half ounce butter; season with teaspoon salt and half teaspoon pepper; mix well and let cook for ten minutes. Dress on a hot Prepare a plain pancake batter, as per No. 248. Cut out, crosswise, from a small pineapple six slices as thin as possible, cut each slice^in eight equal pieces and add them to the batter; then proceed the same as No. 248, dredging a teaspoon fine sugar over each pancake before serving. Celery (86) Salted Peanuts (954)

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518. PUREE, FAUBONNE Soak in several changes of water one pint dried beans for ten hours. Drain well, place in a large saucepan with three quarts cold water, adding one sliced carrot, one sliced onion, two sliced leeks, two sliced branches celery, four branches parsley, one clove crushed garlic, two cloves, one bay leaf and three ounces lean salt pork cut in small squares. Season with one and a half teaspoons salt, half teaspoon pepper and saltspoon grated nutmeg. Cover the pan and let simmer for two hours. Carefully strain through a sieve, pressing all the ingredients through; strain through a Chinese strainer into another saucepan and set on the fire; add one gill cold cream and half ounce butter; mix well and let boil for five minutes. Pour into a hot soup tureen and serve with bread croutons (No. 23) separately. 519. WEAKFISH, HOLLANDAISE Cut the head off a very fresh two-and-a-half-pound weakfish, scale, clean and wipe dry; split it in two through the back and lay in a large frying pan with half gill white wine, one gill cold water and half ounce THURSDAY, FOURTH WEEK OF JANUARY 145 butter. Season with a teaspoon salt and half a teaspoon white pepper. Cover the fish with a lightly buttered paper. Set in the oven to bake for thirty minutes. Remove, lift up the paper, dress the fish on a hot dish, arrange six quarters of lemon around, decorate with parsley greens and serve with a hot Hollandaise sauce prepared as per No. 279 — to which you add one tablespoon of the fish gravy, well mixed in. 520. CHICKEN BRAISE", DEMI-DEUIL Cut the head and feet off, drain, wipe, singe and truss a fine, tender, two-and-a-half-pound Philadelphia chicken and place it in a small saucepan with two tablespoons butter and fry for ten minutes, that is, to a nice light brown; add one gill sherry, one pint hot beef broth (No. 701) or hot water. Place a mirepoix, prepared as per No. 271, on the sides of the chicken. Season with a teaspoon salt and half teaspoon pepper, well distributed. Cover the pan and cook for ten minutes. Then set the pan in the oven to roast for forty-five minutes. Remove and keep warm. Heat in a small pan half ounce melted butter with two tablespoons flour, briskly stirring while cooking for two minutes; then strain the chicken gravy through a Chinese strainer into this pan and briskly whisk while cooking for three minutes; add twelve thin slices of truffles, six sliced heads canned mushrooms and half ounce cooked beef tongue cut into julienne strips; boil for one minute, pour the whole over the chicken and serve with six timbales of rice arranged around the chicken. 521. TIMBALES OF RICE FOR GARNISHING Place four ounces of the best rice in a small saucepan with threequarters of a pint beef broth (No. 701). Season with two saltspoons salt and a saltspoon white pepper; cover the pan and boil for five minutes, then set the pan in the oven to steam for twenty minutes more. Remove, add half ounce butter and mix well. Lightly butter six small pudding moulds; fill them up with rice, unmould and use as required. 522. ROAST LEG OF MUTTON, WITH CURRANT JELLY Procure a leg of tender mutton of about seven pounds. Cut off the shank bone, trim well, and lightly pound it with a cleaver. Make a light incision on the first joint and insert a small bean garlic. Season with a tablespoon salt and a teaspoon pepper, well rubbed over. Lay it in a roasting pan, spread three tablespoons melted leaf lard all over, place in the oven to roast for one hour, turning it over once in a while and frequently basting with its own gravy. Remove, dress on a hot dish, skim the fat from the surface of the gravy, strain it over the mutton and serve with currant jelly separately. Have a vanilla ice cream preparation, as per No. 42, adding two ounces grated chocolate to the preparation, briskly mixing; cook and proceed to freeze and serve the same way. 524. SMALL NEAPOLITAN CAKES Pound to a fine paste in a mortar two ounces peeled almonds with two ounces fine sugar. Sift three ounces flour on a corner of the table, make a small fountain in the centre, place the almond paste in the fountain, break in one whole egg with a half saltspoon of salt, briskly knead the whole together with the hand for one minute, then place it in a cool place and let rest for thirty minutes. Divide the preparation into six equal parts, three-quarters of an inch thick and three inches in diameter; then with the thumb gently press down in the centre of each piece to make a small hollow one and a xhalf inches in diameter and half an inch deep. Place them in a lightly buttered and floured pastry pan, and set in the oven to bake for ten minutes. Remove, let cool off, fill the centre of the cakes with whipped vanilla cream, prepared as per No. 337, and serve.

From The International Cook Book, 1906, page 162. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Sirloin Steak, Maitre d'H6tel Julienne Potatoes (799) 525. OMELETTE, MORNAY Prepare a plain omelette exactly as per No. 75; turn it into a hot dish; pour a Mornay sauce over it; sprinkle with a tablespoon grated Parmesan cheese, set in the oven to brown for five minutes; remove and serve. 526. MORNAY SAUCE Heat in a saucepan one and a half tablespoons melted butter, add two tablespoons sifted flour, stir well, then add one and a half gills hot milk; season with half teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg; sharply whisk for two minutes, add one ounce grated Parmesan cheese and whisk for two minutes. Add one egg yolk, briskly mix while cooking for two minutes, without allowing to boil, and use as required. 527. FRIED SMELTS, TOMATO SAUCE Prepare and fry the same quantity smelts as per No. 47 and serve on a hot dish with a folded napkin, with one gill hot tomato sauce (No. 1 6) in a separate saucebowl in place of the tartare. 527A. BROILED SIRLOIN STEAKS, MA!TRE D'HOTEL Have the steaks prepared as per No. 172. Spread a maitre d'hcHel butter (No. 7) over the steaks and serve. FRIDAY, FOURTH WEEK OF JANUARY 147 Half pound sifted flour, half pint cold milk, one tablespoon baking powder, one saltspoon salt and two ounces butter. Place the flour on the corner of the table. Make a fountain in the centre, pour the milk into the fountain, add the butter, powder and salt and thoroughly knead for five minutes. Divide the batter into six equal parts, roll them into ball forms, lightly flattening the tops as you would cakes. Arrange on a lightly buttered tin pan and bake in a slack oven for twenty minutes. Remove and serve. Oyster Broth, Tomate" (3123) Soft Clams, Newburg Mutton Pot Pie, American

From The International Cook Book, 1906, page 164. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Apple Fritters (203) 529. SOFT CLAMS, NEWBURG Open thirty-six good-sized, fresh, soft clams; discard all the hard parts, keeping nothing but the perfect bodies. Plunge them into a quart of boiling water for a minute. Lift up, drain well; place in a saucepan with half gill sherry. Season with a teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg; cook for one minute on a very brisk fire; then add one and a half gills cream and one gill cold milk and slowly boil for five minutes. Add half ounce butter and the yolks of three eggs diluted in two tablespoons cream. Shuffle the sauce by the handle of the pan, while heating for three minutes, without boiling. Pour into a chafing dish or hot soup tureen and serve. 530. MUTTON POT PIE, AMERICAN Cut into one-inch squares the meat from the leg of mutton left over from yesterday. Heat in a saucepan two tablespoons good melted lard, adding two finely minced onions, one ounce minced, lean, raw ham and two finely minced green peppers; brown for five minutes, occasionally mixing; then add the mutton and four peeled, crushed red tomatoes. Season with a teaspoon salt and a saltspoon grated nutmeg. Stir a little, then add two gills of demi-glace (No. 122). Plunge two medium potatoes, cut into half-inch-square pieces, into boiling water for eight minutes. Drain and add to the mutton. Mix well and cook for ten minutes more. Transfer the mutton to an earthenware baking dish; sprinkle one teaspoon chopped parsley, mixed with a clove chopped garlic, over the stew. Cover the top with a pie paste, as per No. 117. Glaze the surface with a beaten egg. Make two small incisions on the surface, in the centre, with the point of a knife. Place in the oven to bake for fifteen minutes. Remove and send to the table in the same dish. 531. POACHED EGGS, CREOLE Prepare the eggs as per No. 106. Lay them on toasts and pour a hot Creole sauce, prepared as per No. 507, over them. Sprinkle half teaspoon chopped parsley over all and serve.

From The International Cook Book, 1906, page 165. Read from the scan by computer, so a word may be off; the page itself shows the original.

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532. BISQUE OF SOFT-SHELL CRABS Heat in a saucepan one ounce melted butter, add half a sliced carrot, half a sliced onion, one branch sliced celery and two branches parsley; stir well and cook for fifteen minutes, mixing lightly occasionally. Pound to a pulp in a mortar eight live, thoroughly washed soft-shell crabs and add to the pan; stir well and slowly cook for ten minutes; then add two and a half ounces flour. Briskly stir and heat for five minutes; pour in one and a half quarts hot milk and briskly whisk for two minutes. Season with a light tablespoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Mix well and let slowly boil for twenty minutes; then add three egg yolks diluted with two gills cream; briskly stir again for two minutes, without boiling. Strain through a cheesecloth into a hot soup tureen and serve with bread croutons (No. 23) 53 2A. BROILED POMPANO, TARTARE SAUCE Prepare and finish the pompano exactly the same as per No. 228 and serve with a tartare sauce (No. 48) in a bowl separately in place of the 533. POTATOES, SAVOYARDS Peel, wash and slice four quite large, sound potatoes and place in an earthen dish. Season with a teaspoon salt, half teaspoon white pepper and a saltspoon grated nutmeg, adding one tablespoon grated Swiss cheese. Moisten with sufficient hot milk to cover them, gently mix with a fork, sprinkle one tablespoon bread crumbs over and set to bake in a hot oven for forty-five minutes. Remove and serve in the same dish. 534. BEEF A LA MODE Procure a three-pound piece tender rump of beef, nicely trim all around and insert a few thin strips larding pork. Place the meat in a basin, season with a tablespoon salt and half teaspoon pepper, adding one gill vinegar, one gill "claret, one bay leaf, a saltspoon thyme and a sliced onion. Let them marinade for four hours, turning over once in a while. Take up the beef, drain well, place in a saucepan with one ounce butter and let brown until a nice colour. Then place it on a hot dish. Add one ounce flour to the butter of the pan, briskly stir and let get a nice brown; add the marinade liquor, with one gill tomato sauce (No. 1 6) and one gill demi-glace (No. 122). Mix well and let come to a SATURDAY, FOURTH WEEK OF JANUARY 149 boil. Skim all the fat from the surface of the sauce; place the beef in the sauce, add two scooped carrots — in Parisian potato shape — twelve very small sound onions, previously browned in half a tablespoon butter for two minutes, and a clove crushed garlic. Cover the pan and place in a hot oven to braise for two hours. Remove, dress the beef on a hot dish, carefully skim the fat from the gravy, arrange the carrots and onions in groups around the dish, strain the sauce over the beef and serve. 535. HANOVER PUDDING Place in a bowl two ounces good butter, beat it with a wooden spoon for five minutes, then add, little by little, two egg yolks and a whole egg and briskly stir with a wooden spoon for five minutes; add two tablespoons flour, three tablespoons granulated sugar, three tablespoons finely chopped, candied lemon peels, one tablespoon orange essence, one saltspoon salt, one ounce picked currants, two ounces bread crumbs and one gill cold milk. Mix well with a skimmer for a minute. Lightly butter and flour six individual pudding moulds; fill them with the preparation, place the moulds in a tin and pour boiling water up to half their height. Set the pan in the oven for thirty minutes. Remove, unmould and serve a claret wine Sabayon (No. 587) separately.

From The International Cook Book, 1906, page 166. Read from the scan by computer, so a word may be off; the page itself shows the original.

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536. FRIED EGGS WITH BACON, COUNTRY STYLE Place two thin slices bacon in a small frying pan with half a teaspoon butter and fry for two minutes on each side. Carefully crack two fresh eggs in a saucer and gently slide them on top of the bacon; fry for half a minute, then place the pan in the oven for four minutes; remove, slide them on a hot dish and keep warm. Repeat the same operation for five more in a similar way and serve. 537. PORK CHOPS, WITH ONIONS Season six nicely pared pork chops all over with a teaspoon salt and half teaspoon white pepper. Heat in a frying pan a tablespoon good lard; lay in the chops, one beside another, and fry for six minutes on each side. Dress on a hot dish and serve with fried onions, prepared as per No. in, on top of the chops. 53 7 A. INDIAN CAKES Make a flannel rice cake preparation, as per No. 221, mixing while beating the batter half teaspoon curry powder, and proceed the same way.

From The International Cook Book, 1906, page 167. Read from the scan by computer, so a word may be off; the page itself shows the original.

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538. CANAPE, LORENZO Cut out from a loaf of sandwich bread six slices half inch thick, trim them to circular shape, three inches in diameter. Toast them to a nice light colour. Prepare a crab forcemeat, as per No. 10, then equally divide and arrange it on top of the canapes in dome form. Knead well together in a bowl two ounces grated Parmesan cheese with one and a half ounces of butter. Season with a saltspoon cayenne pepper and a saltspoon grated nutmeg, then mask the crab meat all around with this. Place the canapes on a tin and bake in the oven for ten minutes, or until a nice golden colour. Remove and serve. 539. TURKEY HASH ON TOAST Pick off all the meat from the turkey left over from yesterday and mince it into small dice pieces. Heat in a saucepan, one tablespoon butter, adding one finely chopped green pepper, and cook for five minutes; then add two tablespoons flour; briskly stir, moisten with one and a half gills hot milk and one gill cold cream; briskly whisk it up, and as soon as it comes to a boil add the turkey. Season with a teaspoon salt, a saltspoon cayenne pepper and a saltspoon grated nutmeg. Mix well with a wooden spoon and cook for ten minutes, occasionally mixing meanwhile. Equally divide the hash on six freshly prepared toasts and serve. 540. CARROTS AND PEAS, FRANCAISE Scrape, pare and thoroughly clean eight of the smallest carrots obtainable; then slice them into quarter-of-an-inch thick pieces, and place in a saucepan with two branches parsley, two very small onions, half teaspoon salt, two saltspoons white pepper, a teaspoon sugar, half ounce butter and half pint white broth or hot water. Mix well and let gently cook for five minutes on the range; then place the pan in the oven for twenty-five minutes. Remove, take up the onions and parsley, add half pint cooked, hot, green peas, with half ounce good butter; gently mix while heating for half minute. Pour into a hot dish, sprinkle a teaspoon chopped parsley over and serve. 541. APPLE MERINGUE Peel and core six small, sound apples. Have in a saucepan one quart water with four ounces granulated sugar and half stick vanilla and boil for five minutes; then add the apples and gently cook for twenty minutes. Remove the apples with a skimmer, take up the vanilla, arrange the apples on a baking dish, decorate the top and all around the apples with a meringue, as per No. 542; sprinkle a tablespoon powdered SATURDAY, FOURTH WEEK OF JANUARY 151 sugar over all, set the dish in the oven and bake until of a nice golden colour, or about ten minutes. Remove and serve. 542. MERINGUE, FRANCHISE Carefully break four cold, fresh eggs; place the whites in a clean copper basin, lay the basin on the ice and with a thin wire whisk beat them up to a stiff froth; add a teaspoon vanilla essence and two ounces fine sugar. Carefully mix with a skimmer all over, but principally at the bottom, and use as required. This meringue should only be made at the last moment before using.

From The International Cook Book, 1906, page 168. Read from the scan by computer, so a word may be off; the page itself shows the original.

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543. CONSOMME", BRUNOISE Strain a consomme, prepared as per No. 52, into another saucepan and keep warm. Have one medium red carrot, one medium turnip, one small white onion, two leeks and two branches celery. Cut all these vegetables in exceedingly small dice-pieces and place in a small saucepan with a teaspoon salt, one teaspoon sugar, two gills hot water and half ounce butter. Mix well with a wooden spoon; cover the vegetables with a piece of lightly buttered paper, cover the pan, boil for five minutes on the range, then place in the oven to braise for thirty minutes. Remove, lift up the paper and add all the vegetables to the consomme, with three tablespoons boiled and well-drained rice and two tablespoons fresh peas; boil on the range for five minutes. Skim the fat from the surface of the consomme, pour into a hot soup tureen and serve. 544. CODFISH, PROVENCALE Procure three very fresh codfish steaks three-quarters of an inch thick. Season with a teaspoon salt and half teaspoon white pepper. Place in a frying pan with one tablespoon melted butter, half gill white wine, two gills hot broth or hot water, six finely chopped, sound shallots, one tablespoon chopped parsley and a bean sound, chopped garlic. Cover the pan with a piece of buttered paper and let slowly boil for twenty minutes. Lift up the paper, place the fish on a hot dish and keep warm. Heat in a saucepan one tablespoon smelted butter, add one tablespoon flour, briskly stir, then add the gravy of the fish, stir well for a minute; dilute one egg yolk in two tablespoons cold milk and add it to the sauce; briskly whisk up for one minute. Squeeze in the juice of half a sound lemon, mix a little, then pour the sauce over the fish and serve. 545. COTELETTES OF VENISON, SAUCE PoiVRADE Trim, flatten and season with a teaspoon salt and half teaspoon paprika six fine venison chops. Heat one and a half tablespoons good melted lard in a saucepan, lay the chops in the pan, one beside another, and fry five minutes on each side. Dress on a hot dish. Pour a hot Poivrade sauce over the chops and serve. 546. SAUCE POIVRADE Finely chop a medium-sized white onion, one carrot, and fry in a saucepan with a level tablespoon butter to a nice golden colour, then add half ounce finely minced raw ham, one saltspoon thyme, half sprig bay leaf, one saltspoon marjoram, three cloves and a teaspoon freshly crushed black peppers. Moisten with half gill tarragon vinegar, one gill hot broth (No. 701) or water and reduce to one half the quantity. Then add one gill demi-glace (No. 122) and a saltspoon cayenne pepper; gently stir for one minute, then reduce for five minutes. Strain through a cheesecloth into a saucebowl and use as required. 547. CUCUMBERS SAUTES, LYONNAISE Heat in a frying pan one and a half tablespoons melted butter; add a medium sliced white onion; stir well while browning for two minutes, then add two large, peeled and sliced fresh cucumbers. Season with half teaspoon salt and two saltspoons white pepper; toss gently and briskly cook for five minutes, frequently tossing meanwhile; then pour in a tablespoon vinegar, adding a teaspoon freshly chopped parsley; toss them well again while cooking for half a minute. Dress on a hot 548. PUDDING, GERALDINA Pound in a mortar to a pulp three ounces sweet, peeled almonds and two beans peeled bitter almonds. Place the paste in a saucepan with one pint cold milk and boil for ten minutes. Have in another saucepan four tablespoons rice flour and drop in, little by little, the boiling milk right on top of the flour, sharply mixing continually while adding it. Now add one ounce good butter and continue to mix with a wooden spoon for five minutes, keeping it on the range. Remove the pan on a table, add two ounces powdered sugar, one teaspoon vanilla essence, two egg yolks and a tablespoon cold cream; briskly mix the whole well totogether with a skimmer for two minutes. Beat up the whites of the two eggs to a stiff froth, add to the preparation and gently mix with the skimmer for one minute. Lightly butter a quart pudding mould, pour the preparation into the mould, place it in a saucepan, pour in boiling water up to half the height of the mould, and place it in the oven to steam for forty minutes. Remove, unmould on a hot dish. Pour a hot apricot sauce over the pudding and serve. SUNDAY, FIFTH WEEK OF JANUARY 153 549. APRICOT SAUCE Press through a sieve a pint fine canned apricots with their liquor; then place in a saucepan on the fire, with half teaspoon vanilla essence, one tablespoon maraschino and one tablespoon Swiss kirsch. Mix well and gently heat for five minutes, being very careful not to let it boil; then it will be ready to use. (Always place syrups from canned fruits in stone jars and utilise for seasoning, etc.)

From The International Cook Book, 1906, page 169. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Lamb Chops, with Bacon (219) Hashed Potatoes, Sautees (50) 550. EGGS COCOTTE, WITH TOMATO SAUCE Pour two tablespoons tomato sauce (No. 16) in an egg cocotte dish. Carefully crack in two fresh eggs. Season with half saltspoon salt and one-quarter saltspoon white pepper. Spread a teaspoon cold cream over the eggs; then prepare five other cocottes the same as the first. Place them in a tin and set in the oven for six minutes. Remove and send to the table.

From The International Cook Book, 1906, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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551. MUTTON BROTH IN CUPS Chop up very finely with a cleaver one pound and a half fresh neck of mutton, including the bones, and place in a saucepan with a medium sliced carrot, one ditto turnip, two ditto leeks, two branches chopped celery, two branches parsley, one sprig by a leaf, one clove and one saltspoon thyme; pour in two and a half quarts cold water, season with a tablespoon of salt, cover the pan and let slowly boil for one hour and fifteen minutes, being careful to skim off the fat every ten minutes Strain the broth through a napkin into six cups and serve. 552. CURRIED SHRIMP Place in a saucepan thirty-six good-sized cooked shrimp, with two tablespoons of sherry. Cover the pan and let steam on the range for five minutes. Then pour in a hot curry sauce, prepared as per No. 54, lightly mix and heat for two minutes, without boiling, and serve in a hot soup tureen. 553. BEEF CROQUETTES, PIQUANTE SAUCE Mince very finely all the lean beef left over from yesterday. Place it in a bowl and add half the quantity of bread crumbs. Chop very finely one medium white onion, place it in a saucepan with a teaspoon melted butter and lightly brown for six minutes; add it to the beef, with a tablespoon fresh chopped parsley and one bean chopped garlic. Season with a teaspoon salt, half teaspoon white pepper and a saltspoon grated nutmeg. Crack in two raw eggs and add one gill cream. Sharply mix with a wooden spoon for five minutes. Divide the preparation into twelve equal parts, roll them in flour, giving them nice croquette forms. Heat in a large frying pan three tablespoons melted lard; place the croquettes in the pan, one beside another, and fry for four minutes on each side. Drain well and dress on a hot dish. Pour a hot piquante sauce over them, prepared as per No. 177, and serve. 554. JERUSALEM ARTICHOKES, PERSILLADE Peel and wash well eighteen good-sized Jerusalem artichokes; plunge them in a quart of boiling water with a teaspoon salt and boil for fifteen minutes. Drain on a sieve and place in a frying pan with a tablespoon melted butter. Season with a saltspoon salt and a saltspoon white pepper and cook them until a nice golden colour all over, turning them once in a while. Sprinkle a light teaspoon chopped parsley over, slightly toss and serve. 555. FRENCH PANCAKES, AU CURACAO Prepare a French pancake batter, as per No. 17, adding two tablespoons cura9ao to the preparation, and proceed to make the cakes exactly the same way.

From The International Cook Book, 1906, page 171. Read from the scan by computer, so a word may be off; the page itself shows the original.

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556. GUMBO, CREOLE Cut into small squares one green pepper, one medium white onion, two leeks, one ounce lean raw ham and two ounces lean raw veal. Place all in a saucepan on the fire with half ounce melted butter; stir well and let cook for six minutes. Moisten with three quarts hot water. Seasoa SUNDAY, FIFTH WEEK OF JANUARY 155 with two teaspoons salt, cover the pan and let slowly boil for twenty-five minutes. Skim the fat from the -surf ace of the broth, add one tablespoon raw rice, cover the pan again and boil for twenty minutes. Then add twelve sound, good-sized, fresh, neatly trimmed okras, cut into pieces quarter of an inch thick, and two medium peeled red tomatoes cut into eight equal pieces each. Cover the pan and boil for thirty minutes longer. Skim off the fat, pour into a hot soup tureen and serve. 557. SALMON TROUT, AU BLEU Procure three slices, three-quarters of an inch thick, of fresh salmon trout; place in a frying pan with half ounce good butter, half gill claret and one gill cold water. Season with a teaspoon salt and one saltspoon paprika, adding half a sliced onion and two branches parsley. Cover the fish with a sheet of buttered paper and place in the oven for thirty minutes. Remove, take off the paper, dress the fish on a hot dish with a folded napkin, decorate the dish with six pieces of lemon and parsley greens and serve with a Hollandaise sauce (No. 279) in a bowl separately. 558. CHICKEN SAUTE", MRS. DOUBLED AY Cut into six even pieces each two tender spring chickens of one and a quarter pounds each. Heat in a frying pan one and a half tablespoons melted butter and add the chicken. Season with a teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Fry the chicken for five minutes on each side, or until a nice golden colour. Then add eight sound, finely chopped shallots; mix well, add one tablespoon flour, a gill and a half cold milk; half gill good sherry and one gill cream; mix well with a wooden spoon. Cover the pan and let briskly cook for fifteen minutes. Add twelve slices of canned mushrooms and twelve very thin slices of truffles; gently mix and cook for five minutes more. Dress on a hot dish, with six timbales of rice, prepared as per No. 521, around the chicken and serve. 559. FILET OF BEEF, LARDED, BERCY Have a filet of beef prepared and finished as per No. 144. Remove all the fat from the gravy of the filet; set the pan on the fire with contents; add half gill claret, half gill of tomato sauce (No. 16) and half gill demiglace (No. 122). Mix well with a wooden spoon and let slowly cook for five minutes. Finely chop up one small onion and lightly brown it in a saucepan with half teaspoon melted butter for two minutes. Then strain the sauce through a Chinese strainer into this butter; lightly mix and boil for two minutes. After the filet has been dressed on the hot dish pour the sauce over and serve. 560. PUNCH, YVETTE Prepare a quart of lemon water ice, as per No. 376. While the punch is in the freezer pour in two tablespoons creme Yvette. If creme Yvette is not at hand any other kind of liquor can be substituted. Freeze and serve as per No. 376. 561. ROAST TEAL DUCK, CURRANT JELLY Pick, singe, draw, neatly wipe and truss two nice, fat Teal ducks. Place them in a small roasting pan and season with a teaspoon of salt; glaze them with half teaspoon melted butter. Place in the oven and roast for fifteen minutes, basting once in a while with their own gravy. Remove, untruss, dress on a hot dish, strain the gravy over the birds, and serve with six pieces fried hominy and currant jelly, separately. 562. GLACE, ROMAINE Prepare and finish a vanilla ice cream, as per No. 42, and just before taking it up from the freezer pour in two tablespoons Jamaica rum; mix well with wooden spoon and serve. 563. CROQUETTES, POLONAISE Place in a bowl two ounces granulated sugar with the whites of three eggs; briskly beat up with a wooden spoon for five minutes, then add one and a half ounces sifted flour, one and a half ounces dried chopped almonds, half teaspoon vanilla essence; mix well for two minutes. Lightly butter and flour a pastry pan; spread two tablespoons powdered sugar on a corner of the table, take up a tablespoon of the preparation and gently roll in the sugar to a croquette form; place it in the pastry pan and proceed to prepare the others in the same manner. When all are in the pan set it in the oven to bake for ten minutes, or until a nice golden colour. Remove and serve.

From The International Cook Book, 1906, page 172. Read from the scan by computer, so a word may be off; the page itself shows the original.

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564. SHIRRED EGGS Lightly butter six shirred-egg dishes with one tablespoon butter; carefully crack two fresh eggs into each dish. Season with a light teaspoon salt and three saltspoons white pepper, equally divided; then place the dishes in a moderate oven for five minutes. Remove from the oven 565. FILETS OF SOLE, SAUTE", MEUNIERE Procure a fine, fresh flounder of two and a half or three pounds. Remove the filets with a knife and neatly skin them. Cut each filet in two, crosswise. Place them on a plate; season with a teaspoon salt and half teaspoon white pepper and turn well in the seasoning. MONDAY, FIRST WEEK OF FEBRUARY 157 Heat one and a half teaspoons melted butter in a frying pan, arrange the filets in the pan, one beside another, and gently fry for five minutes on each side. Lift them up with a skimmer and place on a hot dish. Sprinkle a teaspoon chopped parsley over, squeeze the juice of half a sound lemon over them; add half ounce butter to the pan in which the filets were cooked, heat well on the range until a nice brown colour, pour it over the fish and serve. 566. SWEET-CORN FRITTERS Hash very finely a pint can well-drained sweet corn and place it in a bowl; add two tablespoons fine sugar, two saltspoons salt, one saltspoon grated nutmeg, a saltspoon ground cinnamon, half teaspoon baking powder, four tablespoons flour, two whole fresh eggs and one gill cold milk. Mix the whole well together for two minutes. Heat in a large black frying pan three tablespoons leaf lard; then drop the paste into the pan in six equal parts, keeping them apart from one another, and gently cook for five minutes on each side. Lift them up with a skimmer, drain well and serve.

From The International Cook Book, 1906, page 174. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Open twelve large, fresh clams and place them in a saucepan with their own liquor, adding half pint cold water, and boil for five minutes. Drain well, chop them up very finely and keep on a plate. Thoroughly clean six of the best half shells, finely chop up one medium white onion and place it in a small saucepan with one ounce butter and fry to a nice light colour, lightly stirring meanwhile. Add two tablespoons flour, stir well and heat for half minute; then add half pint of the clam liquor, mix well and boil for two minutes; add the chopped clams. Season with one saltspoon cayenne pepper, a saltspoon grated nutmeg, a teaspoon English mustard and a tablespoon Worcestershire sauce. Mix well and slowly cook for ten minutes; add one teaspoon chopped parsley and half bean finely chopped garlic; mix a little and cook for five minutes more. Then add four tablespoons bread crumbs and two egg yolks; mix thoroughly and cook for two minutes longer. Transfer the forcemeat into a bowl and let thoroughly cool off. Fill the six cleaned half shells with the preparation, nicely rounding the top of each. Spread evenly a devilled butter, prepared as per No. n, over them. Place the shells in a baking tin, sprinkle a very little fresh bread crumbs over them; set in the oven to bake for ten minutes, or until they attain a good golden colour. Remove and serve. 568. BEEF CROQUETTES WITH ASPARAGUS TIPS Prepare six beef croquettes same as per No. 553. Open and thoroughly drain a pint of asparagus tips. Place them in a frying pan with half ounce butter; season with half teaspoon salt, a saltspoon white pepper and half teaspoon sugar and toss them well while cooking for five minutes. Arrange the croquettes on a hot dish, one overlapping another. Dress the asparagus around the croquettes, and serve with a gill of hot demiglace (No. 122) around the asparagus. 569. GREEN-GAGE TARTLETS Carefully split fifteen canned green gages and remove the stones. Have three ounces powdered sugar and one gill cold water in a saucepan and boil for five minutes; then add the green gages and cook for ten minutes. Place them in a bowl and proceed to prepare the tartlets as per No. 161. Radishes (58) Indian Relishes

From The International Cook Book, 1906, page 175. Read from the scan by computer, so a word may be off; the page itself shows the original.

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570. POTAGE, ECONOMIQUE Cut into julienne shape one medium-sized, cleaned red carrot, one medium, sound turnip, two leeks and two branches celery. Place them in a saucepan with half ounce clarified butter and gently brown for six minutes, occasionally mixing with a wooden spoon. Moisten with two quarts and a half of broth or hot water. Season with a teaspoon salt, half teaspoon white pepper and half teaspoon curry powder, adding three ounces salt pork and a few chicken bones or beef bones, if on hand. Cover the pan and let slowly boil for thirty minutes, being careful to skim the fat from the surface every ten minutes. Then add four tablespoons good raw rice and two ounces Italian spaghetti cut into pieces one inch long. Cover the pan again and continually boil for forty minutes more. Take the pan off the fire and place it on a table; remove all the bones and pork, skim off the fat, pour into a hot soup tureen and serve with six small slices of toasted French bread, separately. 571.,RED SNAPPER, MOBILE Scale, clean, split through the back and remove the bones from a three-pound fresh red snapper. Heat two tablespoons oil in a large frying pan, add one finely minced green pepper, six small, sound, minced shallots and cook for two minutes, lightly stirring meanwhile; then add half teaspoon chopped parsley and half teaspoon chopped chives. Lay the fish on top; season with a teaspoon salt and a saltspoon Spanish saffron; pour in one gill tomato sauce (No. 16), one gill cream and six MONDAY, FIRST WEEK OF FEBRUARY 159 heads sliced canned mushrooms. Cover the pan and boil for two minutes, then place the pan in the oven to bake for twenty minutes. Remove, dress the fish on a hot dish, pour all the contents of the pan 572. BOILED CAPON, OYSTER SAUCE Singe, cut off the head and feet, draw, wipe, dry and truss a fine fivepound capon. Place it in a large saucepan with one and a half gallons cold water, and as soon as it comes to a boil season with a tablespoon salt, half teaspoon white pepper, adding one sliced carrot, one sliced onion, one small sliced turnip. Tie in a bunch two branches celery, two branches parsley and two leeks and add to the pan; add also two cloves, one bay leaf and a saltspoon thyme. Cover the pan and let gently boil for one and a half hours. Remove, dress the capon on a hot dish, untruss; suppress all the broth from the inside of the capon, dress the capon on a hot dish and serve with an oyster sauce, prepared as per No. 573, in a separate saucebowl. Strain the broth of the capon in a stone jar, let cool off, and keep it till to-morrow. 573. OYSTER SAUCE Plunge thirty freshly opened Bluepoint oysters into a saucepan with their liquor and one gill cold water; place on the fire, and as soon as it comes to a boil skim the scum from the surface. Mix in another saucepan two tablespoons melted butter with two tablespoons flour; strain the broth of the oysters into this saucepan and add one gill cold milk. Season with half teaspoon salt and a saltspoon cayenne pepper. Mix well with a whisk for one minute, and as soon as it boils add the oysters. Boil for two minutes and the sauce is ready for use. 574. TAPIOCA PUDDING A pint milk, two and a half ounces tapioca, two ounces fine sugar, one and a half ounces butter, four egg yolks, the whites of four eggs whipped up to a froth, the zest of the rind of a sound lemon, one teaspoon vanilla essence and half saltspoon salt. Place the milk, vanilla, lemon, salt and sugar in a saucepan, set the pan on the fire and as soon as it comes to a boil gently dredge in the tapioca, continually mixing with a wooden spoon meanwhile; then slowly cook for ten minutes, being careful to stir every minute. Remove from the fire, add the egg yolks, one by one, briskly mixing continually; then add the whipped-up whites, and gently mix with a skimmer for one minute. Lightly butter and flour six individual pudiing moulds, fill them with the preparation, place in a pastry tin, pour boiling water in the pan up to half the height of the moulds, and set the pan in the oven to cook for twenty minutes. Remove, unmould on a large dish; pour a Sabayon sauce, prepared as per No. 102, over the puddings and serve very hot.

From The International Cook Book, 1906, page 176. Read from the scan by computer, so a word may be off; the page itself shows the original.

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575. SCRAMBLED EGGS, WITH CREAM Prepare the same amount of scrambled eggs exactly the same as per No. 193, but adding half gill cream in place of the milk just before beating up the eggs in the bowl. 576. BOILED FINDON HADDOCK Procure two pounds thick Findon haddock; remove all the bones and skin and boil in a saucepan with two quarts water for ten minutes. Remove from the water, drain well, dress on a hot dish with a napkin, decorate the dish with six pieces lemon and parsley greens, and serve with a little hot, melted butter, separately. 577. LEMON CAKES Crack four eggs into a small copper basin, add two ounces granulated sugar and the grated rind of one sound lemon and briskly whisk up for ten minutes; add three ounces sifted flour, gently mix with a skimmer for half minute, then add a saltspoon baking powder, one gill cream and one tablespoon melted butter; gently mix again with the skimmer for half minute. Lightly butter a small pastry pan, drop the preparation into the tin and set in the oven to bake for fifteen minutes. Remove, turn it on a table, divide into six equal parts and serve.

From The International Cook Book, 1906, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Thoroughly wash in cold water and drain two pounds fresh chicken bones. Chop very finely, then place in a saucepan with three quarts cold water. Set the pan on the fire. Season with one and a half teaspoons salt and half teaspoon white pepper; as soon as it comes to a boil skim off the scum from the surface. Add one sliced carrot, one sliced onion, two sliced leeks, two branches celery, two branches parsley, one bay leaf, one clove and a sprig thyme. Cover the pan and let gently simmer for one hour and a half. Skim the fat from the surface, strain it through a cheesecloth into six cups and serve. N. B. As you have the capon broth left over from yesterday, use it in place of the water, but do not season again. TUESDAY, FIRST WEEK OF FEBRUARY 161 579. FRIED OYSTERS, HORLEY Prepare a small quantity of batter for fritters, as per No. 245. Have thirty-six large, freshly opened oysters; drain well and plunge half of them in the batter; lift with the fingers, one by one, and plunge in boiling fat and fry for seven minutes, or until a nice golden colour. Lift up with a skimmer, thoroughly drain on a cloth, trim off the superfluous adherings, dress on a hot dish with a folded napkin and keep warm. Procee^ to prepare the other half in the same way, and serve with a saucebowl (one gill) of hot tomato sauce (No. 16) separately. 580. KABOB, MUTTON CURRY, DARJEEL Cut into one-inch-square pieces one and a quarter pounds lean raw mutton. Melt one tablespoon butter in a saucepan; add the mutton and gently brown it for ten minutes; add two light tablespoons flour, one finely chopped onion, two finely chopped shallots, one bean crushed garlic, one small turnip cut into small dices, one sound cored apple cut the same way, one seedless, finely chopped green pepper, one finely chopped chili, one good-sized, ripe, seedless, finely chopped tomato, and half tablespoon curry powder. Mix the whole well together while browning for six minutes. Moisten with a pint white broth or hot water. Season with half tablespoon salt, half saltspoon cayenne pepper, one saltspoon grated nutmeg, adding one piece lemon rind. Mix all well together and let cook gently for forty-five minutes, lightly mixing once in a while. Remove the lemon rind; dress half pound hot boiled rice, prepared as per No. 490, on a hot dish in crown form. Pour the curry into the centre, sprinkle a little fine chopped parsley over and serve with chutney. 581. SOUFFLE OF RASPBERRY Place two gills raspberry jelly in a bowl with two ounces sugar and half teaspoon orange essence. Mix the whole together for five minutes with a wooden spoon, then add the yolks of two eggs; mix again for two minutes more, add five egg whites, beaten up to a stiff froth; gently mix with a skimmer for one minute. Pour the preparation into a souffle dish and set in the oven to bake for twenty minutes. Remove, sprinkle a little powdered sugar over and immediately send to the table.

From The International Cook Book, 1906, page 178. Read from the scan by computer, so a word may be off; the page itself shows the original.

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582. LYON SAUSAGE Procure a small Lyon sausage. Remove the silver paper from about a quarter of the length of the sausage. Remove the tip, then with a sharp knife cut off twelve very thin equal slices, remove the skin from the slices, dress on a hors-d'ceuvres dish, decorate the dish with a little parsley greens and serve. (Always keep the remaining sausage in a cool place.) 583. CREAM OF CELERY Trim off all the green parts of three heads of celery. Cut them up in very small pieces, then thoroughly wash in fresh water and drain well on a sieve. Place the celery in a medium-sized pan with half sliced carrot, two sliced leeks and one medium, sliced white onion. Moisten with two quarts cold water. Season with a light tablespoon salt and a teaspoon white pepper; if any chicken or veal bones are at hand add them to the saucepan. Cover the pan and let boil rather slowly for forty-five minutes; strain the broth into a basin and keep hot. Place all ingredients except the bones in a mortar and pound to a paste, then add to the strained broth. Heat one ounce melted butter in a saucepan, pour in two and a half ounces sifted flour, briskly stir with a wooden spoon for two minutes; then drop in the celery broth, mix lightly while cooking for five minutes; add a pint good hot milk, one gill cream, half ounce good butter and one saltspoon grated nutmeg; mix well with a wooden spoon until it comes to a boiling point, then add one gill cream. Mix well while heating for two minutes, but do not allow to boil again. Pass the cream through a small sieve, then through a Chinese strainer into a hot soup tureen and serve. 584. Norx OF VEAL, BRAISE'S, FERMIERE Procure a three-pound piece of the round part of veal. Heat in a saucepan three tablespoons good melted lard, add the veal and cook it for five minutes on each side, or until a nice golden colour. Take up the veal and keep on a plate. Add three tablespoons flour to the pan, briskly stir with a wooden spoon; then pour in one gill claret, half pint white broth (No. 701), one and a half gills tomato sauce (No. 16) and one and a half gills demi-glace (No. 122); then place the veal in. Season with a teaspoon salt, half teaspoon white pepper, and as soon as it begins to boil, add two carrots cut into half-inch squares. Tie up in a bunch two branches celery, two leeks, three branches parsley, two cloves, one sprig bay leaf and add it to the pan with one sound bean garlic. Cover the pan and set in a hot oven for one hour. Remove it from the oven, dress the veal on a hot dish, remove the bunch of herbs and garlic. Arrange the carrots on one side of the dish and a half pint can hot green peas on the other side. Reduce the gravy to half the quantity on the fire, skim the fat from the surface, then strain it over the veal and send to the table. 585. GATEAU, LYONNAISE Plunge three ounces sweet almonds and two beans bitter almonds in boiling water for five minutes. Drain, peel and pound them in a mortar to a paste with the white of one egg. Remove and place in a WEDNESDAY, FIRST WEEK OF FEBRUARY 163 bowl; add two tablespoons Jamaica rum and two ounces granulated sugar; briskly stir with a wooden spoon for five minutes, then add one raw egg; mix well for one minute, then add one egg yolk; mix again, then add another; mix for one minute longer; dredge in two ounces sifted flour, gently mix with a skimmer for one minute. Beat up to a stiff froth the whites of the two eggs, carefully mix again with the skimmer for half minute. Lightly butter a large dome-shaped mould; place the preparation in the mould, then set in a moderate oven to bake for twenty-five minutes. Remove, let cool off; unmould the cake and cut it into half -inch slices, crosswise. Spread a tablespoon creme Frangipani (No. 586) over each slice; carefully arrange the slices on top of one another, giving the original cake form. Place the cake on a cold dish with a folded napkin; decorate with whipped cream (No. 337) and serve with a claret Sabayon sauce (No. 587) in a separate saucebowl. 586. CREME FRANGIPANI VANILLA Place in a small saucepan four egg yolks and the white of one; add one and a half ounces flour, one and a half ounces fine sugar; briskly stir with a whisk for five minutes, then dilute with three-quarters of a pint good fresh milk, adding one ounce butter, half stick vanilla and half saltspoon salt. Set the pan on the corner of the range and continually stir for ten minutes; remove the vanilla bean. Brown to a nice golden colour an ounce butter and add it to the preparation; mix well for one minute. Transfer to a bowl and use when cold. 587. CLARET SABAYON Place in a basin two egg yolks and the white of one, two ounces fine sugar, the zest of the rind of quarter of a sound lemon and one and a half gills claret. Stir briskly with a whisk for five minutes, then strain it through a napkin into a saucepan; set the pan on the fire and stir continually until it is hot, but do not allow to boil. Remove and serve as

From The International Cook Book, 1906, page 179. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Smelts, Maitre d'H6tel 588. OMELETTE WITH SMOKED BEEF Mince very finely two ounces smoked beef and place in a saucepan with a pint cold water and boil for five minutes. Drain well on a sieve. Heat one tablespoon melted butter in a small saucepan, adding one tablespoon flour, and stir well while cooking for one minute; then pour in two gills hot milk. Season with two tablespoons salt, a saltspoon cayenne pepper and a saltspoon grated nutmeg; thoroughly mix, then add the drained beef, stir well and cook for five minutes, mixing occasionally. Prepare an omelette same as per No. 75, and just before folding up the two sides of the omelette place half the prepared beef — but no sauce — right in the centre of the omelette, fold up, turn on a hot dish and arrange the beef and sauce around the omelette. Sprinkle a little chopped 589. BROILED SMELTS, MA!TRE D'H6xEL Thoroughly wipe dry twelve very fresh, good-sized smelts. Have a tablespoon oil on a plate with half teaspoon salt and one saltspoon paprika; mix all well, then gently roll the smelts in the seasoning. Arrange on a double broiler and broil on a brisk fire for five minutes on each side. Remove, dress on a hot dish; spread a maitre d 'hotel butter, prepared as per No. 7, over them, decorate the dish with parsley greens and six pieces of lemon and serve.

From The International Cook Book, 1906, page 181. Read from the scan by computer, so a word may be off; the page itself shows the original.

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595. CONSOMME^ CELESTINE Strain into another saucepan a consomme prepared as per No. 52 and keep hot. Place in a bowl one and a half ounces sifted flour; add two raw eggs and one and a half gills cold milk. Season with a saltspoon salt; briskly mix with a whisk for five minutes. Then pass the preparation through a strainer into another bowl. Heat in a large frying pan half tablespoon melted butter, drop in four tablespoons of the preparation, well spread all over the pan, and cook for two minutes on each side; turn the pancake on a large dish and keep warm; then proceed the same with the rest of the paste. Cut the pancakes into thin julienne-shaped strips and drop them into the consomme; boil for five minutes, pour into a hot soup tureen and serve. 596. STRIPED BASS, CAPER SAUCE Thoroughly wipe two fine, fresh striped bass of one and a half pounds each. Place them in a sautoire with a teaspoon salt, half teaspoon white pepper, half gill white wine, one gill hot water and half ounce butter. Cover the fish with a sheet of lightly buttered paper and let boil for five minutes; then set the pan in the oven to bake for fifteen minutes. Remove and keep hot. Heat one tablespoon butter in a small saucepan, add two tablespoons flour; stir well while heating for a minute, then pour in the liquor of the fish with three-quarters of a gill hot milk; mix well until it comes to a boil, then add two tablespoons capers; mix well and boil for one minute. Dilute one egg yolk in a tablespoon cold milk and add to the sauce; mix well for half minute without boiling. Dress the bass on a hot dish, pour the sauce over and serve. THURSDAY, FIRST WEEK OF FEBRUARY 167 597. SQUABS, A L'ESTOUFFADE Singe, draw, wipe and truss six fat squabs. Place them in an earthen coccotte dish, one beside another. Season with a teaspoon salt and half teaspoon white pepper. Glaze the breasts with a very little melted butter. Set in the oven to roast for fifteen minutes, turning over once in a while and occasionally basting with their own gravy. With a small Parisian potato scoop dig out all you can from two medium, red carrots, and two medium, sound, raw, peeled potatoes and keep separately. Place the carrots in a small saucepan with half ounce melted butter, adding one gill cold water. Season with two saltspoons salt and a saltspoon white pepper and boil for five minutes; then set the pan in the oven to braise for fifteen minutes. Remove and keep warm till required. Plunge the potatoes into boiling fat and fry for five minutes. Thoroughly drain, sprinkle half a teaspoon salt over them and keep in a hot place. Prepare the same amount glazed onions, exactly as per No. 125, and also keep separately. Chop up very finely four sound shallots and place all around the squabs; then place the glazed onions in the centre of the squabs and arrange the carrots and potatoes, alternately, around. Pour one gill hot demi-glace (No. 122), on the breasts of the squabs; tightly cover the cocottiere and place it in the oven for fifteen minutes. Remove and send to the table without uncovering. 598. CHERRY PUDDING Cut into dice pieces four ounces sandwich bread and place it in a bowl; add two gills lukewarm milk, mix well; then press the bread between the hands to suppress the milk. Replace the bread in the same bowl with one ounce good butter, a saltspoon salt, three whole eggs, three ounces candied cherries cut in quarters, one teaspoon vanilla essence and four tablespoons cream; mix all well together with a wooden spoon for five minutes. Lightly butter six individual pudding moulds, sprinkle their interior with a little flour, then fill with the preparation. Place them in a pastry tin with hot water up to half their height and set in moderate oven for twenty minutes. Remove, unmould on a hot dish, pour a vanilla Sabayon (No. 102) over and send to the table.

From The International Cook Book, 1906, page 184. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chicken Livers en Brochette Saratoga Potatoes (156) 599. FRIED EGGS, FINNOISE Finely chop one medium, green pepper and place it in a saucepan with one tablespoon melted butter and gently cook for two minutes without browning; then add two gills hot tomato sauce (No.i6); lightly stir and let reduce to half; add half ounce good butter, bit by bit; stir till the butter is thoroughly melted, then shift the pan to the corner of the range. Prepare twelve fried eggs as per No. 154. After the eggs have been dressed on the dish pour the above sauce over and serve. Remove the galls from twelve fine, fresh chicken livers and neatly wipe them all over with a clean towel. Cut each liver in half and place on a plate. Season with half teaspoon salt and half teaspoon white pepper; turn them well in the seasoning. Cut twenty-four small, thin pieces lean bacon of about the same size as the livers; then arrange on six skewers "brochettes" alternately. Pour a tablespoon oil on the same plate as the seasoning; roll the livers in the oil, then lightly roll in fresh bread crumbs; place on a double broiler and broil on a brisk fire for eight minutes on each side. Remove, dress on a hot dish over six freshly prepared toasts. Spread a little maitre d'hotel butter (No.y) Fried Scallops (175), Tartare Sauce (48)

From The International Cook Book, 1906, page 185. Read from the scan by computer, so a word may be off; the page itself shows the original.

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6ooA. FRIED SCALLOPS, TARTARE SAUCE Prepare the same amount fried scallops exactly the same as per No. 175 and serve with a tartare sauce as per No. 48 in a saucebowl separately. 601. BROILED DEVILLED ROAST BEEF Cut into thin slices all the roast beef left over from yesterday. Have a devilled butter, prepared as per No. n; spread a very little of the butter on both sides of each slice of beef, gently roll in bread crumbs, arrange on a double broiler and broil on a brisk fire for two minutes on each side. Remove, dress on a hot dish and serve. 6oiA. BAKED POTATOES Neatly wipe and place six good-sized, sound, unpeeled raw potatoes on a tin plate and set in a brisk oven to bake for forty-five minutes, taking care to turn them over once in a while. Remove and serve. 602. MACE'DOINE TARTLETS Lightly butter six individual tartlet moulds. Roll out very thin on lightly floured table half pound pie paste, prepared as per No..117. Cut out six round pieces of equal size, half an inch larger in diameter than the moulds. Nicely arrange the paste in the moulds, pressing well around the edges, then fill them with white beans (dried); place THURSDAY, FIRST WEEK OF FEBRUARY 169 them in a tin and bake in the oven for ten minutes. Remove, let cool off, remove the beans and detach the tartlets from the moulds. Cut into small pieces one sound, peeled and seeded apple, one sound, peeled and seeded orange, six strawbcriics, twelve stewed canned cherries, one peach and two plums; place in a bowl with three tablespoons currant jelly, one tablespoon good maraschino and two tablespoons fine sugar; mix well with a wooden spoon for two minutes, then fill the tartlets with the fruit and serve. Mock Turtle, a 1'Anglaise Baked Shad, Soubise Potatoes, Persillade (63)

From The International Cook Book, 1906, page 186. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Hamburg Steaks (108) Potatoes, Failles 6 10. POACHED EGGS, BANGALORE Peel and core three large sound apples. Cut each one into four even slices, lightly dip in cold milk and roll in flour. Heat a tablespoon butter in a frying pan, arrange the apples in the pan, one beside another, and briskly fry for three minutes on each side. Lift them up, drain on a cloth, sprinkle a teaspoon curry powder over on both sides, evenly divided. Place them on a large dish. Prepare twelve poached eggs, as per No. 106; place an egg on each slice of apple, sprinkle a little chopped parsley on top and serve. 611. POTATOES, PAILLES (STRAW,) Peel three medium, sound potatoes. Cut them into thin matchshaped strips; wash well in cold water, drain on a cloth, then plunge them into boiling fat and fry for five minutes, or till a nice golden colour, frequently turning them over with the skimmer. Lift up, drain well in a frying basket, dredge half teaspoon salt over them, gently shake in the basket, dress on a hot dish and serve. Clam Chowder (331) Canapes of Lobster (200)

From The International Cook Book, 1906, page 189. Read from the scan by computer, so a word may be off; the page itself shows the original.

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612. PILAFF OF TENDERLOIN, AU RISOTTO Finely chop one medium, white, sound onion and a sound green pepper, place them in a saucepan with a tablespoon melted butter; cook for three minutes without browning, gently stirring meanwhile; then add four ounces good, well-cleaned rice; stir well while cooking for one minute. Moisten with two gills white broth (No. 701) or hot water, one gill hot tomato sauce (No. 16) and one gill hot demi-glace (No. 122). Season with half teaspoon salt, a saltspoon Spanish saffron and a saltspoon cayenne pepper. Cover the pan and set in a hot oven for twenty-five minutes. Remove and keep hot. Cut one pound and a half raw tenderloin of beef into half-inch-square pieces. Heat two tablespoons melted butter in a saucepan, add the beef, season with half teaspoon salt, and let cook on a brisk fire for five minutes, gently tossing occasionally. Take up the beef with a skimmer and add it to the risotto. Mix well with a wooden spoon, place the pan in the oven for five minutes. Remove, dress on a hot dish and serve. 613. EGGS, AU BEURRE NOIR (BROWN BUTTER,) Lightly butter six shirred-egg dishes. Carefully crack two fresh eggs into each dish. Season with half teaspoon salt and three saltspoons white pepper, evenly divided over them. Place in a hot oven for four minutes. Remove to a table. Place one ounce good butter in a small black frying pan and toss on a brisk fire until it attains a nice brown colour, then pour in a teaspoon good vinegar, lightly toss and then pour it over the eggs, evenly divided, and serve. 614. RICE PANCAKES Place in a bowl three ounces rice flour with half saltspoon salt, three eggs, three gills cold milk and a teaspoon vanilla essence. Sharply mix with a whisk for five minutes, strain the preparation through a Chinese strainer into another bowl and proceed to make the cakes exactly as per No. 17.

From The International Cook Book, 1906, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

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615. BISQUE OF SHRIMP Procure four dozen fresh shrimp; wash in several changes of fresh water and drain well. Pound in a clean mortar to a paste, remove, place on a plate and keep till required. FRIDAY, FIRST WEEK OF FEBRUARY 173 Have in a saucepan half medium, sliced carrot, half ditto white onion, two branches parsley, two branches chopped celery, two sliced leaks and one ounce butter. Gently cook the vegetables for fifteen minutes, frequently stirring meanwhile. Then add the shrimp; stir well for a minute, then let cook for ten minutes more, lightly mixing with a wooden spoon occasionally. Add two ounces flour, thoroughly mix for two minutes; moisten with a quart hot milk and one quart white broth (No. 701). Season with one and a half teaspoons salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg. Mix well until it comes to a boil, let boil for fifteen minutes, then add one egg yolk diluted in half gill cream; mix well for two minutes without boiling. Pass through a sieve first, then through a cheesecloth into a hot soup tureen, and serve very hot with a plate of bread croutons (No. 23) separately. 6 1 6. KlNGFISH, COMTESSE Procure two small fresh kingfish of one pound each. Split in two through the back, remove all the bones and cut the fish in equal oneinch pieces. Place them in a saucepan with half gill sherry. Season with half teaspoon salt and two saltspoons cayenne pepper. Mix a little, then cover the fish with a sheet of buttered paper. Set in the oven for ten minutes. Remove from the oven, lift up the paper, place the pan on the fire, add half gill cream, one gill hot milk and twelve sliced heads canned mushrooms. Boil the whole for five minutes. Dilute two egg yolks in two tablespoons cold milk and add to the fish; gently stir while cooking for two minutes, but do not allow to boil. Equally divide the prepared fish into six paper cases, arrange on a dish and serve. 617. BREADED MUTTON CHOPS, BRUXELLOISE Trim the bones and neatly flatten six fine tender mutton chops. Season them all around with a teaspoon salt and half teaspoon white pepper; lightly roll in flour, then in beaten-up egg and lastly in fresh bread crumbs. Heat three tablespoons lard in a frying pan. Arrange the chops in the pan, one beside another, and briskly fry for iive minutes on each side; then set in a hot oven for ten minutes. Remove, drain well, pour in half gill hot demi-glace (No. 122) in the centre of a hot dish, dress the chops around crown shape. Place the Brussels sprouts in the centre of the chops and serve. Carefully remove all stale outer leaves from a quart fresh Brussels sprouts. Wash in two different changes of water, then plunge into a quart boiling water with a teaspoon salt and boil for twenty minutes. Drain on a sieve and place in a small frying pan with half ounce good butter. Season with half teaspoon salt and two saltspoons white pepper; gently toss them while cooking for two minutes and use as required. 619. COLLEGE PUDDING Three ounces bread crumbs, three ounces finely chopped beef kidney suet, two ounces thoroughly picked currants, half ounce finely chopped candied orange peel, two ounces fine sugar, half saltspoon grated nutmeg, two eggs and two tablespoons good brandy. Place the bread crumbs in a basin, add all the other ingredients and briskly stir with a wooden spoon until thoroughly mixed. Lightly butter six individual pudding moulds. Fill them with the mixture, place in a tin, pour in hot water up to half their height and set in the oven to steam for twenty-five minutes. Remove, unmould on a hot dish, pour a claret Sabayon sauce (No. 587) over them and serve as hot as possible.

From The International Cook Book, 1906, page 190. Read from the scan by computer, so a word may be off; the page itself shows the original.

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620. STEWED PEARS Peel and cut into quarters six medium, sound, fresh pears; remove the seeds, place in a small saucepan with three ounces granulated sugar, one gill claret, one gill cold water and half stick cinnamon. Cover the pan and boil for thirty minutes. Remove the cinnamon, pour into a dish and serve either hot or cold. 621. EGGS, MOLET Boil twelve fresh eggs in boiling water for five minutes. Lift them up and gently drop them in cold water for half minute. Shell them, dress on a dish with a folded napkin and serve. 622. BROILED SARDELLES ON TOAST Neatly wipe six large or twelve small pickled sardelles; roll them in a tablespoon oil, arrange on a double broiler and broil on a brisk fire for three minutes on each side. Remove, dress on a hot dish with toast, pour a little hot melted butter over them and serve. 623. ENGLISH MUTTON CHOPS WITH BACON Prepare and broil six English mutton chops same as per No. 261. Dress on a hot dish. Arrange twelve thin slices bacon, prepared as per No. 13, on top of them and serve.

From The International Cook Book, 1906, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

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624. SCALLOPS EN BROCHETTES WITH HAM Procure one and a half pounds very fresh medium-sized scallops and arrange equally on six skewers, running the skewers right through the SATURDAY, FIRST WEEK OF FEBRUARY 175 centre of each scallop. Have on a plate one teaspoon salt, half teaspoon white pepper and a tablespoon oil; mix well, roll the scallops in the seasoning and then lightly in bread crumbs. Arrange the skewers on a double broiler and broil for five minutes on each side. Remove and keep warm. Broil for two minutes on each side six very thin slices ham. Dress the ham neatly on a hot dish, arrange the scallops on top and serve. 625. VEAL CUTLETS, NEAPOLITAN Trim and neatly flatten six veal cutlets and place on a plate. Season with a teaspoon salt and half teaspoon white pepper; spread a very little melted butter on both sides of the cutlets, then roll nicely in two ounces grated Parmesan cheese. Heat two tablespoons melted lard in a large frying pan, place the cutlets, one beside another, in the pan and fry gently for eight minutes on each side; then keep warm on a corner of the range. Plunge half pound macaroni into two quarts boiling water with a tablespoon salt and boil for forty minutes. Thoroughly drain on a sieve, place them in a sautoire with two gills hot tomato sauce (No. 16), gently mix with a fork and cook for five minutes. Add two ounces grated Parmesan cheese and toss well for one minute. Dress on a hot dish, arrange the cutlets over the macaroni and serve. N. B. The macaroni should be prepared before the cutlets. 626. LAMBS' TONGUES AND POTATO SALAD Trim well and round six pickled lambs' tongues; slice them lengthwise into very thin slices. Slice also very thin six small, cold, boiled potatoes. Place both in a salad bowl, add a teaspoon freshly chopped parsley. Season with four tablespoons dressing as per No. 863. Mix well and serve. Radishes (58) Stuffed Olives with Cheese

From The International Cook Book, 1906, page 192. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Hashed Saute'e Potatoes (50) 635. FRIED EGGS WITH TOMATOES Plunge three good-sized, sound red tomatoes in boiling water for half minute, lift them up, skin nicely, slice each into four equal slices and place on a plate. Season with a teaspoon salt, one teaspoon fine sugar and one-quarter teaspoon white pepper; then lightly turn them in flour. Heat in a small frying pan one teaspoon melted butter: place two slices tomatoes in the pan and briskly fry for one minute on each side. Set the pan a little away from the brisk fire, then carefully crack two fresh eggs, one on top of each slice of tomato, and set the pan in the oven to bake for four minutes. Remove and gently slide them on a hot dish. Proceed to prepare five more in a similar manner and serve. 636. FRIED BUTTERFISH Neatly wipe six very fresh, medium-sized butterfish; place them on a dish, season with a teaspoon salt and half teaspoon white pepper, then baste with a gill cold milk and briskly roll in flour. Heat three tablespoons melted lard in a frying pan, place them in the pan, one beside another, and fry for five minutes on each side. Lift up with a skimmer, dress on a hot dish, decorate with thin slices of lemon and parsley greens and serve. Broiled Devilled Lobster (158) '

From The International Cook Book, 1906, page 195. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Macaroni in Cream (386) Riz au Lait d'Amandes 637. TURKEY HASH AU GRATIN Peel ofi; all the meat from the turkey left from Friday night and mince very finely. Heat one and a half tablespoons melted butter in a small saucepan, add two tablespoons flour, stir well, then add three-quarters of a pint hot milk; season with half teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg; mix well with a whisk until it comes to a boil, then add the minced turkey, with half ounce good butter, mix well and cook for five minutes. Pour the preparation into a deep baking dish; sprinkle a tablespoon grated Parmesan cheese over the hash and set in the oven to bake for ten minutes. Remove and serve. 638. Riz AU LAIT D'AMANDES Plunge two and a half ounces sweet almonds in hot water for five minutes. Drain well, peel and pound in a mortar to a paste; remove and place the paste in a saucepan with a quart and a half cold milk and boil for fifteen minutes, then strain the milk through a cheesecloth into another saucepan; add four ounces wellwashed fine rice, two ounces powdered sugar and a teaspoon vanilla essence; briskly stir with a wooden spoon, then slowly cook for fifty minutes, lightly stirring every five minutes.. Add then two egg yolks, mix for two minutes, transfer it into a deep dish and serve very hot.

From The International Cook Book, 1906, page 196. Read from the scan by computer, so a word may be off; the page itself shows the original.

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646. POACHED EGGS, LYONNAISE Cut in half and slice very finely two medium-sized, sound white onions, place in a saucepan with half ounce butter, half teaspoon salt and half teaspoon white pepper. Cover the onions with a sheet of buttered paper, cook on the range for two minutes and set in the oven for twenty minutes. Remove, lift up the paper and dress the onions on a large, hot dish and keep warm. Prepare twelve poached eggs as per No. 106. Carefully lay them over the onions. Spread one tablespoon melted butter over the surface of the eggs, sprinkle a teaspoon chopped parsley over all and serve. Peel four quite large, sound potatoes; wash and cut them lengthwise into pieces quarter of an inch thick, the full length of the potatoes; wash again and plunge in boiling fat and fry for ten minutes, or until a nice golden colour. Lift them up with a skimmer, drain well on a towel, dredge a teaspoon salt over them, dress on a hot dish and serve.

From The International Cook Book, 1906, page 199. Read from the scan by computer, so a word may be off; the page itself shows the original.

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648. OYSTERS, BORDELAISE Carefully open twenty-four large, fresh Rockaway oysters and leave them on the deep shells. Arrange in a roasting pan. Season with a level teaspoon salt and half teaspoon paprika, equally distributed. Divide two light tablespoons finely chopped, sound shallots over the twenty-four oysters; pour one gill claret over them and carefully sprinkle three tablespoons fresh bread crumbs on top. Place in the oven to bake for ten minutes. Remove, place on a hot dish, pour all the gravy from the pan over the oysters and serve. 649. PINEAPPLE TARTLETS Peel, carefully remove all the eyes and pare the stalks of a small, sound pineapple. Cut into quarters, then into very fine slices. Place the pieces in a saucepan with two ounces sugar, two tablespoons good Jamaica rum and three gills cold water. Set the pan on the fire, mix well for half minute, then cook for fifteen minutes. Remove from the fire and let cool off. Prepare six individual tartlets, as per No. 161. Fill with the pineapple preparation. Finely chop up a quarter pound peeled almonds and sprinkle over. Place the tartlets in the oven to bake for five minutes. Remove, dress on a dish with a folded napkin and serve.

From The International Cook Book, 1906, page 200. Read from the scan by computer, so a word may be off; the page itself shows the original.

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650. SALTED ANCHOVIES Place eighteen half-salted anchovies on the lightly moistened half of a clean towel; with the dry half of the towel neatly wipe the anchovies all over, then dress nicely on a hors d'ceuvre dish; dredge half a hardMONDAY, SECOND WEEK OF FEBRUARY 183 boiled egg, finely chopped up, and half teaspoon of finely chopped parsley over them; decorate all round with parsley greens and a few very thin slices of lemon and serve. 651. OlLLA ESPAGNOLE Neatly peel six small, very sound white onions. Cut them into halves, then finely mince and place in a saucepan with two tablespoons melted butter; gently brown to a golden colour, which will take about fifteen minutes, being careful to stir once in a while. Add two tablespoons flour, mix well with a wooden spoon and heat for five minutes. Moisten with two and a half quarts broth or hot water; any chicken or beef bones on hand can be added. Season with a teaspoon salt and half teaspoon white pepper, cover the pan and let slowly boil for fifty minutes. Lift up the bones, skim the fat from the surface, add the whites of three eggs and stir well with a wooden spoon for two minutes. Serve with six slices French bread toasted to a nice golden colour. 652. SHEEPSHEAD, OYSTER SAUCE Scale, wash and neatly wipe a fine, fresh sheepshead of three pounds. Place it in a large sautoire with one-half sliced carrot, half sliced onion, two branches parsley. Season with a level tablespoon salt, a teaspoon white pepper, half gill good vinegar, half gill white wine and a pint hot. water. Cover the fish with a lightly buttered paper. Set on a hot range until it comes to a boil, then place it in the oven to bake for twenty-five minutes. Remove, take up with a skimmer, dress the fish only on a hot dish and keep warm. Prepare an oyster sauce as per No. 573. Pour two tablespoons fish broth in the oyster sauce, mix well, pour over the fish and serve. 653. BALOTINE OF VEAL BRAISE, PUR£E OF SORREL Carefully remove all the bones from a small breast of veal. Season it all over with a teaspoon salt and half teaspoon pepper and keep on a dish. Skin three raw pork country sausages, place in a bowl, add one tablespoon finely chopped shallots, half teaspoon chopped parsley, one raw egg, one saltspoon grated nutmeg, half gill cream and one ounce bread crumbs; thoroughly mix with a wooden spoon for one minute, then spread the preparation evenly over the inside of the veal. Roll up the breast and firmly tie it with string all its length. Heat three tablespoons melted lard in a braising pan; place the balotine in the pan and cook on the range until a nice golden colour. Then place a mirepoix, prepared as per No. 271, around the balotine. Moisten with a pint hot water, one gill claret, two gills demi-glace (No. 122) and two and a half gills tomato sauce (No. 16). Season with a teaspoon salt and half teaspoon pepper. Cover the pan, and as soon as it comes to a boil set in the oven to braise for one hour and a quarter. Remove from the oven, untie the balotine, dress it on a hot dish. Skim off the fat from the surface of the gravy, reduce the gravy on a brisk fire to about half a pint, then strain it through a fine strainer over the balotine. Neatly arrange a sorrel puree, prepared as per No. 654, at both sides of the dish and serve. 654. PUREE OF SORREL Remove the stalks and also all stale leaves, if any adhering, then thoroughly wash in three different changes of cold water two quarts very fresh sorrel; lift it up with the hands and drain well. Heat half ounce butter in a small saucepan and add the sorrel. Season with a teaspoon salt, half teaspoon white pepper and a tablespoon fine sugar. Cover the pan, and gently cook on a moderate fire for ten minutes, lightly mixing once in a while; drain off all the water, then press the sorrel through a small sieve into a bowl, add a few bits of butter, mix well with a wooden spoon and serve as required. 655. MARASCHINO PUDDING Cut into half-inch-square pieces four ounces bread or remnants of cakes and place in a bowl with three ounces picked, dried raisins, one ounce seeded Malaga raisins and six canned cherries cut into quarters. Season with two tablespoons maraschino, then mix well for two minutes. Lightly butter and dredge with powdered sugar six individual pudding moulds; fill them with the mixture up to three-quarters of the height. Crack two fresh eggs in a bowl, add two gills cold milk and two ounces fine sugar. Sharply beat for five minutes and then divide the preparation equally over the six uncooked puddings. Place the moulds in a pastry tin, pour in lukewarm water up to half the height of the moulds and set in the oven to bake for twenty minutes. Remove, unmould on a large dish and serve with a Sabayon sauce, prepared as per No. 102, with a tablespoon maraschino mixed in.

From The International Cook Book, 1906, page 200. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Have a pint cold water and half pint cold milk in a saucepan; season with half teaspoon salt and let come to a boil, then add half pint cracked wheat, mix well with a wooden spoon and gently cook for fifteen minutes, lightly mixing occasionally to prevent burning at the bottom. Pour into a hot, deep dish and serve with cold milk or cream and sugar TUESDAY, SECOND WEEK OF FEBRUARY 185 657. OMELETTE, MILANAISE Boil three ounces macaroni in a quart water with a teaspoon salt for forty minutes; thoroughly drain on a sieve, then cut into half-inch pieces. Place in a small sautoire, with a light tablespoon melted butter, one gill hot tomato sauce (No. 16), one saltspoon salt and a saltspoon white pepper; gently toss and cook for five minutes, then add two tablespoons grated Parmesan cheese; mix gently with a fork while cooking for a minute, shift the pan on the corner of the range and keep warm. Prepare an omelette exactly as per No. 75, and just before folding it up spread one-third of the macaroni well over the flat omelette. Then fold up, turn on a hot dish, arrange the balance of the macaroni around the omelette and serve. 658. PANFISH SAUTES Procure six medium, very fresh, fat panfish. Neatly wipe and place on a plate with three tablespoons cold milk, a teaspoon salt and half teaspoon white pepper; mix a little and gently roll in the mixture, then lightly turn in flour. Heat three tablespoons lard in a frying pan, add the fish, one beside another, and fry for five minutes on each side, or until a nice golden colour. Lift up with the skimmer, drain well on a cloth, dress on a large, hot dish, decorate with parsley greens and six sections of sound lemon, spread one tablespoon of melted butter over and serve. 659. CORN PANCAKES Prepare the cakes the same as per No. 17, but using same quantity corn flour instead of wheat and suppressing the vanilla essence.

From The International Cook Book, 1906, page 202. Read from the scan by computer, so a word may be off; the page itself shows the original.

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660. CANAPE", VICTORIA Plunge two medium-sized live lobsters into two gallons boiling water for twenty minutes; lift them up and let cool off. Crack all the shells, without injuring the meat, carefully remove, and cut the meat into thin slices. Cut from a loaf of sandwich bread six slices half an inch thick and two and a half inches in diameter; toast them to a nice golden colour, lightly butter the surface, then evenly divide the lobster on top of each toast. Mix a teaspoon of salt with two saltspoons paprika and sprinkle it over the lobster. Heat two tablespoons melted butter in a saucepan, adding one tablespoon flour; stir well with a wooden spoon, add one and a half gills hot milk and one and a half gills hot tomato sauce (No. 16). Season with two saltspoons salt and a saltspoon cayenne pepper; mix well and let cook for ten minutes, occasionally mixing. Then divide the preparation evenly on top of each lobster canape and arrange a very thin slice of truffle in the centre of each. Neatly decorate all around with six sliced canned mushrooms, then sprinkle two tablespoons grated Parmesan cheese over all; place in a baking tin and set in the oven to bake for eight minutes, or until a nice golden colour. Remove, dress on a hot dish with a folded napkin, decorate with parsley and serve. 66 1. EPIGRAMME OF LAMB WITH CURRY Carefully pare six fine French lamb chops. Season with half teaspoon salt and two saltspoons white pepper; lightly roll in melted butter, then in fresh bread crumbs, and keep on a plate. Boil a breast of lamb in two gallons boiling water, containing a mirepoix prepared as per No. 271 and two tablespoons salt, for one hour and a half. Remove the breast, pick out all the bones, then place the meat between two dry, clean towels, put a heavy weight on top and let remain in that condition for thirty minutes. Remove the weight and towels and cut the breast in six equal heart-shaped pieces. Lightly roll in melted butter, then in fresh bread crumbs. Heat four tablespoons melted lard in a large frying pan, place the chops and the breasts, one beside another, in the pan and gently cook on the range for five minutes on each side. Lift them up with a skimmer, thoroughly drain on a cloth. Pour a hot curry sauce, prepared as per No. 54, on a hot dish, and arrange the chops and breasts in crown shape, one overlapping another, upon the curry, adjust a paper frill at the end of each chop and serve as hot as possible. 662. CUSTARD FRITTERS Break five eggs into a bowl, add three ounces powdered sugar, threequarters of a pint cold milk and one teaspoon juice from a sound lemon. Briskly beat up the whole together with a whisk for five minutes. Strain through a strainer into a lightly buttered tin pan and set in the oven to bake for twenty minutes. Remove from the oven and let get cold. Turn it then on the lightly floured part of a table and cut the custard into lozenge-shaped pieces; turn each piece in the flour, then in beaten eggs, after this in bread or cake crumbs. Arrange them in a frying basket and fry in boiling fat for five minutes, lift up, thoroughly drain on a cloth and sprinkle a little fine sugar over, dress on a dish with a folded Oysters, Dumas (18)

From The International Cook Book, 1906, page 203. Read from the scan by computer, so a word may be off; the page itself shows the original.

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669. SCRAMBLED EGGS WITH SAUSAGE Crack eight fresh eggs in a bowl, add one gill cold milk, season with half teaspoon salt and two saltspoons white pepper. Sharply beat up with a fork for two minutes. WEDNESDAY, SECOND WEEK OF FEBRUARY 189 Cut two country sausages into quarter-inch slices and place in a frying pan with half ounce butter; gently brown for two minutes, then drop in the eggs and thoroughly mix with a wooden spoon, while slowly cooking for five minutes. Remove, dress on a hot dish and serve. 670. SPONGE BUNS Sift quarter pound flour on a corner of table, make a fountain in the centre, place in the fountain one teaspoon baking powder, one ounce butter, one beaten-up egg, two gills fresh milk, one ounce powdered sugar, one saltspoon salt and two ounces raisins. Knead the whole well together briskly for ten minutes. Divide the paste into six equal parts and round each piece in cake form. Arrange on a lightly buttered pastry pan and set in the oven to bake for twenty minutes. Remove, dress on a dish and serve.

From The International Cook Book, 1906, page 206. Read from the scan by computer, so a word may be off; the page itself shows the original.

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671. SPARERIBS WITH CABBAGE Procure six pieces salted spareribs. Plunge in plenty of cold water for thirty minutes. Remove the outer leaves of a medium-sized white cabbage cut into even quarters, suppress the stalks, and place in a saucepan with one gallon hot water. Season with a teaspoon salt and half teaspoon white pepper. Cover the pan and let slowly boil for forty-five minutes, then add the ribs, cover the pan again, and let slowly cook for forty-five minutes longer. Add six medium, sound, peeled raw potatoes and boil for forty minutes. Lift up the cabbage, arrange on a large dish, place the potatoes around the cabbage, then the ribs on top and serve. 672. POACHED EGGS, SEVILLE Cut into small julienne strips one small carrot, one medium white onion, one green pepper, and place in a small saucepan with half teaspoon salt and one saltspoon pepper, adding one gill cold water and a tablespoon butter; mix well, cover with a sheet of lightly buttered paper, then set in the oven for twenty minutes. Remove, lift up the paper, add six sliced heads canned mushrooms and six cooked shrimps cut into halves. Moisten with one and a half gills demi-glace (No. 122) and half gill tomato sauce (No. 16). Mix well and let boil for five minutes. Arrange twelve poached eggs, prepared as per No. 106, on a large dish. Pour the sauce over and serve. 673. TOASTS, PRINCESS Crack two fresh eggs in a bowl, briskly beat with a whisk for one minute, add one ounce sugar, two gills milk and half teaspoon vanilla essence. Cut from a stale loaf of French bread twelve thin slices. Heat in a large frying pan three tablespoons melted butter; steep each slice of bread in the custard for half minute, then place in the frying pan, one beside another, and brown for two minutes on each side. Lift up with a skimmer, thoroughly drain on a towel for two minutes, dress on a dish with a folded napkin, sprinkle a little powdered sugar over and serve hot.

From The International Cook Book, 1906, page 207. Read from the scan by computer, so a word may be off; the page itself shows the original.

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674. POTAGE, SOUBISE-BRETONNE Have a pint white beans soaked in fresh water for twelve hours and ready for use. Finely chop five medium-sized sound white onions, place in a saucepan with half ounce melted butter and cook for ten minutes without browning, occasionally stirring with a wooden spoon. Moisten with a pint milk and two quarts of broth or hot water. Season with two teaspoons salt and half teaspoon white pepper. Thoroughly drain the beans and add to the broth with one sliced carrot, two sliced leeks, one sliced branch celery, two branches parsley, two cloves, one bay leaf and one ounce lean salt pork cut into small squares. Cover the pan, then let slowly simmer for one hour and a half, being very careful to mix with a wooden spoon every ten minutes. Uncover the pan, skim the fat from the surface, then press the whole through a fine wire sieve, then through a Chinese strainer into another saucepan; let slowly boil for five minutes; add one gill cream and half ounce butter divided in small bits, mix well with a wooden spoon for half minute, pour into a hot soup tureen and send to the table with bread croutons, as per No. 23, separately. 675. SALMON TROUT, HOLLANDAISE Procure six slices fresh salmon trout half inch thick and place in a frying pan with half ounce butter, one gill white wine, a teaspoon salt, one gill water and one tablespoon vinegar. Cover the fish with a sheet of lightly buttered paper, boil for two minutes on the fire, then set in the oven to bake for twenty minutes. Remove, lift up the paper, dress the fish on a hot dish, one piece overlapping another. Reduce the gravy on the fire to half gill, then pour in a hot Colbert sauce, prepared as per No. 121, mix well with a wooden spoon, pour over the fish and serve. 676. BROILED SQUABS, AFRICAINE Split open through the back six fresh, fat Philadelphia squabs. Neatly draw, cut off the legs at the first joints, wipe dry, gently flatten with a cleaver; lightly roll in a tablespoon oil on a plate, then arrange on a double broiler; season with a teaspoon salt and half teaspoon white pepper and broil for five minutes on each side. Remove, dress on six THURSDAY, SECOND WEEK OF FEBRUARY 191 freshly prepared toasts on a hot dish and keep warm. Heat a tablespoon butter in a black frying pan, add three minced green peppers, cook for one minute, tossing them well meanwhile; mince and add three canned sweet red peppers. Season with half teaspoon salt, cook for one minute, lightly tossing again. Dress the garnishing on one side of the dish of squabs. Cut a small eggplant into julienne strips, lightly roll in flour and fry in boiling fat for two minutes. Lift up with a skimmer, thoroughly drain on a towel, sprinkle half teaspoon salt over and arrange on the opposite side of the first garnishing, pour a hot Perigueux sauce over the squabs 677. SAUCE, PERIGUEUX Place one good-sized (or two small) finely chopped truffles in a small saucepan with three tablespoons sherry, one teaspoon glace de viande, meat extract (No. 3170), half a light saltspoon finely crushed white pepper, a little salt and a gill demi-glace (No. 122). Mix well, boil for five minutes and use as required. N. B. When opening a bottle of truffles always be careful to pour in a little sherry to prevent spoiling. 678. GEL£E A LA CREME DE COCOA Melt one and a half ounces gelatine — leaves are the best — with one and a half pints warm water in a saucepan; add half pound granulated sugar, the rind of one lemon, mix well for five minutes, then add the whites of three eggs, well beaten up; mix again for one minute. Set the pan on the fire, gently stir and as soon as it comes to a boil add one gill cold water. Shift the pan to the corner of the range and let slowly simmer for ten minutes. Skim off the white froth and strain the jelly through a jelly bag or fine cloth into a bowl. Add one-quarter gill creme de cocoa, mix well for half minute and let cool a little, then fill a quart mould with this jelly. Place the mould on the ice and let freeze for one hour, or until the jelly is well set. Carefully immerse the mould in lukewarm water, immediately lift up, wipe all around, turn on a dish with a

From The International Cook Book, 1906, page 208. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Puff Cakes (313) 679. SHIRRED EGGS, KANDY Finely slice two medium-sized white onions. Have six shirred-egg dishes with a level teaspoon butter in each and thoroughly heat on the range. Evenly divide the onions into the six dishes and brown them to a nice colour, or about five minutes, turning with a fork once in a while. Sprinkle with a teaspoon curry powder, evenly divided; gently mix. Carefully break two fresh eggs in each dish. Season with a teaspoon salt and a third of a teaspoon white pepper, evenly divided. Set dishes in a hot oven for three minutes, then remove. Peel three ripe bananas and cut in four pieces lengthwise; lightly roll in flour, then fry in boiling fat or butter for one minute. Remove, drain on a towel, then arrange two strips around the side of each dish, ring-like, and serve. 680. FRIED FILETS OF FLOUNDER, REMOULADE SAUCE Make an incision on both sides of a fresh three-pound flounder; carefully lift up the filets, skin well and cut into three equal slanting pieces. Season with a teaspoon salt and half teaspoon white pepper; roll well in the seasoning, lightly turn in flour, then in beaten egg and finally in bread crumbs. Place in a frying basket and fry in boiling fat for five minutes. Lift up and thoroughly drain on a cloth. Dredge half teaspoon salt over/ dress on a hot dish with a folded napkin, decorate with parsley greens and six sections of lemon and serve with a remoulade sauce, prepared as per No. 68 1, in a saucebowl separately. 68 1. REMOULADE SAUCE Chop very fine two branches fresh parsley, two of chives, twelve capers, two anchovies in oil, one medium vinegar pickle, one shallot and one-quarter bean garlic. Place all in a bowl, adding half teaspoon French mustard, a saltspoon salt and one egg yolk; pour in one tablespoon tarragon vinegar. Briskly mix the whole well together with a whisk, then drop in, little by little, one gill olive oil, briskly whisking while adding it. See that the sauce is of same consistency as mayonnaise. Use as required. 682. BROILED BACON, DIABLE Cut from a piece of bacon twelve equal slices one-fifth inch thick. Arrange on a double broiler and broil on a brisk fire for two minutes on each side. Remove and let slightly cool off. Then with the aid of a table knife lightly spread a little devilled butter (half the quantity, as per No. 1 1) on both sides of each slice. Lightly roll in bread crumbs, rearrange on the broiler and broil for one minute on each side, dress on hot dish and serve. Neatly wipe and place six good-sized, unpeeled, raw potatoes on a tin plate. Set in a brisk oven to bake for forty-five minutes, taking care to turn once in a while. Remove and serve.

From The International Cook Book, 1906, page 209. Read from the scan by computer, so a word may be off; the page itself shows the original.

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684. OYSTER CRABS, BONNE BOUCHE Thoroughly wash a pint very fresh oyster crabs and drain on a sieve, Place on a lighted chafing dish with a gill good sherry, half ounce good THURSDAY, SECOND WEEK OF FEBRUARY 193 butter, a level teaspoon salt and half saltspoon paprika; lightly mix, set fire to the sherry and let burn for two minutes, continually tossing the contents meanwhile. Place the chafing dish in the oven for one minute only. Remove, spread a Bearnaise sauce, prepared as per No. 34, to cover all the crabs, then serve without mixing. If no chafing dish at hand, use an earthen cocotte dish. 685. VEAL CUTLETS, PHILADELPHIA Neatly flatten six tender veal cutlets. Heat two tablespoons melted lard in a large black frying pan; lay the cutlets in the pan, one beside another, and rapidly fry for two minutes on each side. Remove and keep on a plate. Finely slice three medium white onions and place in an earthen casserole with two tablespoons butter; set on the fire and cook for three minutes, gently mixing, then arrange the cutlets on top of the onions; add two peeled and shredded red tomatoes. Season with one and a half teaspoons salt and three-quarters of a teaspoon white pepper. Place six very thin slices raw ham, one on each cutlet. Cover the pan tightly, place in a brisk oven for thirty-five minutes, remove, uncover, sprinkle a teaspoon chopped chives over all, cover the casserole again and send to the table. 686. ROAST POTATOES IN QUARTERS Peel and cut four medium, sound, raw potatoes into six square pieces each; wash and drain well, place in a frying pan with two tablespoons melted lard and fry on the range for ten minutes, or until a good golden colour, occasionally turning with a skimmer; then place in a small roasting tin. Season with a teaspoon salt and half teaspoon pepper. Evenly spread one ounce butter on the surface of the potatoes, then place in a brisk oven for thirty minutes. Remove, lift up with a skimmer, place on a dish and serve. 687. BAB A AU RHUM Sift in a large bowl three ounces wheat flour, make a small fountain in the centre, place in it three-quarters of an ounce yeast, dilute with one and a half gills warm milk; briskly knead with the hand, gradually incorporating all the flour until a light dough, then set the bowl in a warm place to raise for thirty-five minutes. Sift on a corner of a table five ounces flour. Make a small fountain in the centre, place in it two saltspoons salt, half gill cold milk, two ounces butter (not cold) and break in three eggs. Vigorously knead with the hand for ten minutes, lifting the batter from the table several times during the operation. Add now the first preparation to this batter; knead well for five minutes with the hand. Place the batter in a bowl, cover with a wet towel and lay it in a warm place of about 75° to raise for two hours. Add then three tablespoons Sultana raisins, well picked, and a gill cream; thoroughly mix with the hand. Lightly butter a quart pudding mould, drop in the batter, then let rest for fifteen minutes. Set in a moderate oven for one hour. Remove, let cool off and unmould on a deep dish. Place in a small saucepan four ounces granulated sugar with half pint cold water and boil for five minutes; remove from the fire, adr^. three tablespoons good rum, mix a little, then with a spoon gradually baste and rebaste the sauce over the baba and serve.

From The International Cook Book, 1906, page 210. Read from the scan by computer, so a word may be off; the page itself shows the original.

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688. CONSOMM£, FLAMANDE Prepare, strain in a saucepan and keep hot a consomme* prepared as per No. 52. Clean and scrape a medium red carrot, one medium turnip; wash well quarter of a small, well-trimmed white cabbage. Cut all these into small dice pieces. Finely mince a medium white onion, place in a small saucepan with a teaspoon sugar, half teaspoon salt, half ounce butter and half pint cold water; mix thoroughly, cover the vegetables with a sheet of buttered paper, cover pan and boil on the range for fortyfive minutes. Remove, take up the paper and add the vegetables to the consomme with six well-washed, drained and minced sorrel leaves, if handy. Boil the consomme for ten minutes. Have six small slices lightly toasted French bread, place them in a soup tureen, pour the consomme* over and serve. 689. BROILED SPANISH MACKEREL Cut the head off and split open a fresh three-pound Spanish mackerel; neatly trim the fins. Mix on a plate a tablespoon oil with a teaspoon salt and two saltspoons paprika; repeatedly turn the fish in the seasoning, then arrange on a broiler and broil for five minutes on each side. Remove, dress on a hot dish, spread a very little melted butter over the fish 690. LAMB STEAKS, GRAND MERE Procure three tender lamb steaks of three-quarters of a pound each. Make a few light incisions on the skin all around. Season with one and a half teaspoons salt and half teaspoon white pepper. Thoroughly heat two tablespoons melted lard in a frying pan; place them in the pan, one beside another, and cook on the fire for five minutes on each side. Take up the steaks and lay them in a cocotte (earthen) dish. Remove all the fat from the surface of the gravy, pour in one gill of cold water and let boil for three minutes, then pour it over the steaks. Cut from a loaf of sandwich bread three slices an inch thick, cut each slice into one-inch squares and fry in a black frying pan with a tablespoon melted butter until a good golden colour and add to the steaks. Cut two ounces salt THURSDAY, SECOND WEEK OP FEBRUARY 195 pork into quarter-inch squares, place in a small frying pan with a teaspoon melted lard and fry for three minutes; drain well, and add to the steaks. Cut one large, raw, peeled potato into quarter-inch squares, wash and drain well, then fry in boiling fat for five minutes; lift up, drain and add to the steaks. Pour half gill hot demi-glace (No. 122) over, dredge a teaspoon finely chopped chives over all. Cover the pan, and let steam on the fire slowly for three minutes. Serve without uncovering. 691. ROAST SADDLE OF VENISON, CURRANT JELLY Procure a small, rather stale saddle of venison of about four pounds. Neatly tie it around with string. Season with a level tablespoon salt and half teaspoon pepper, well rubbed all over. Lay the saddle on a small roasting pan, pour a tablespoon hot fat over the saddle and two tablespoons water at the bottom of the pan. Set in the oven and roast for forty-five minutes, being careful to turn and frequently baste with its own gravy. Remove from the oven, dress it on a hot dish, untie the string, skim the fat from the surface of the gravy, strain the gravy over the venison and send to the table with currant jelly 692. PUDDING, RENAISSANCE, HOT Cut into small dice pieces two ounces cake renaissance and place in a bowl with six candied maroons; also cut up one ounce candied cherries cut into quarters, two candied pears cut in small squares, two preserved apricots cut into squares and one teaspoon good maraschino. Mix them well together with the hand. Lightly butter and sugar six individual pudding moulds; fill them with the preparation up to three-quarters of their height. Sharply mix in a bowl four egg yolks, two ounces sugar and two gills cream; then divide this evenly into the six moulds. Place in a pastry tin, pour in hot water up to half their height and set in a moderate oven for twenty minutes. Remove, unmould on a dish, pour a Sabayon sauce (No. 102) over and serve. 693. BISCUIT GLACE Carefully crack six egg yolks in a small copper basin, add two ounces granulated sugar and half a stick vanilla. Set the basin on the corner of the range and with the whisk beat all well together for ten minutes. Remove the basin from the range to a table, take up the vanilla bean, beat up for five minutes more; then set the basin on the ice and stir with a wooden spoon until thoroughly cold. Add two gills cream whipped as per No. 337. Gently mix with a skimmer for one minute. Fill up six paper ice-cream biscuit cases and neatly smooth with the blade of a knife all around. Have a small freezer in an ice-cream tub with broken ice mixed with rock salt. Arrange the cases in the freezer and freeze for two hours. Remove, place on a dish with a folded napkin

From The International Cook Book, 1906, page 212. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Beefsteaks (172) 694. EGGS A LA COQUE Carefully drop twelve fresh eggs into a saucepan with two quarts boiling water and boil for three minutes; remove with a skimmer, place on a dish with a folded napkin and serve with six egg stands. N. B. When eggs are brought to the table with shells black with dirt, etc., they make an exceedingly unsightly appearance. To avoid this have a coarse towel, pour a little vinegar and salt on a small part of the towel, hold it in the palm of the hand and gently rub the eggs with it.

From The International Cook Book, 1906, page 214. Read from the scan by computer, so a word may be off; the page itself shows the original.

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695. FISH MULLIGATAWNEY, BENARES Have the head of a large fresh fish, or two small ones if preferred, then procure two pounds fresh codfish. Place it in a saucepan with three quarts cold water. Season with one tablespoon salt, half teaspoon white pepper and a saltspoon grated nutmeg. Add four slices carrot, one small sliced apple, one sliced leek, four slices turnip, half sliced green pepper (all vegetables cut in dice pieces), two beans crushed garlic, one whole parsley root, two cloves, one small sliced onion, half small branch celery, one chopped ripe tomato, half sprig bay leaf and the same of hyme. Let them slowly boil for one hour. Should codfish be used remove it after having cooked for twenty-five minutes so it can be used for dinner fish, but allow the broth to boil for one hour. Prepare the following: Melt one and a half tablespoons butter in a saucepan, stir in two level tablespoons flour, mix well for three minutes; add one tablespoon curry powder, mix well again with a whisk. Strain the fish broth and gradually add it to this roux, gently mixing with a whisk meanwhile. Add a piece of lemon rind, one heaping tablespoon raw rice, and let slowly cook for thirty minutes. Cut into very small pieces a small piece of codfish, about a tablespoon; add it to the soup, pour in one teaspoon Worcestershire sauce and mix well. (Small canned quenelles may be employed in default of codfish.)

From The International Cook Book, 1906, page 214. Read from the scan by computer, so a word may be off; the page itself shows the original.

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696. CRABS, ST. LAURENT Heat one ounce melted butter in a saucepan, add two ounces flour, stir well while cooking for two minutes, then add one pint hot milk; thoroughly stir until it comes to a boil and add one pound fresh crab meat. Season with one and a half teaspoons salt, two saltspoons cayenne, one level teaspoon ground English mustard and one tablespoon Worcestershire sauce. Mix all well together while cooking for two minutes and then let gently cook for ten minutes more. Add three egg yolks, briskly mix with a wooden spoon while cooking for a minute, and finally add one tablespoon grated Parmesan cheese; mix well again, transfer to a dish and let cool off. Prepare six pieces toast two inches square and one-quarter inch thick. Equally divide the preparation on top of each toast and nicely shape dome-like with the blade of a knife. Arrange the toasts on a tin and sprinkle two tablespoons Parmesan cheese over all. Set to bake in the oven for eight minutes, or till a nice golden colour. Remove, dress on a dish with a folded napkin, decorate with six pieces lemon and a little parsley greens and serve. 697. HARICOT OF LAMB Cut a small breast of lamb into one-and-a-half -inch squares. Heat three tablespoons melted butter in a medium-sized saucepan, add the lamb and cook for ten minutes, or until a nice golden colour, occasionally turning the pieces with a spoon. Transfer the meat only to a dish; place four tablespoons flour in the pan, stir well until a perfect roux; then replace the meat in the pan, pour in a quart of hot white broth and mix with a wooden spoon for two minutes. Cut three medium, sound, peeled potatoes into one-inch squares and add them to the haricot. Season with two teaspoons salt, half teaspoon white pepper and one saltspoon grated nutmeg; gently mix. Tie in a bunch two leeks, four branches parsley, one sprig bay leaf, two cloves and half sprig thyme; add it to the stew. Cover the pan and let slowly cook for one hour and a half. Remove the " bouquet" of herbs; pour the haricot into a hot dish, sprinkle a tablespoon chopped chives over

From The International Cook Book, 1906, page 215. Read from the scan by computer, so a word may be off; the page itself shows the original.

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698. BISQUE OF CLAMS Carefully open thirty-six medium-sized fresh clams and place in a saucepan with all their liquor, adding one and a half quarts hot water. Cover the pan and boil for twenty minutes; drain and keep the liquor. Place the clams in a mortar and pound them to a paste, then replace the paste in the clam liquor. Heat in another saucepan one ounce melted butter, add two and a half ounces flour, stir briskly with a wooden spoon for one minute; then pour in the clam liquor, etc., into this pan, add half pint hot milk and two gills cream. Season with a teaspoon salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg; mix well with the whisk and as soon as it comes to a boil, add half ounce of good butter, divided in small bits; whisk till the butter is melted. Strain through a sieve, then through a cheesecloth into a hot soup tureen and serve with bread croutons prepared as per No. 23. 699. PLANKED SHAD, FINNOISE Procure half a fresh three-pound shad; wipe thoroughly and season all around with a light tablespoon salt and half teaspoon paprika. Carefully oil the surface of an oak plank sixteen inches long by seven wide with a tablespoon oil; place the half shad on top, skin side downward. Set in a rather slack oven to bake for twenty-five minutes. Remove and keep on a table. Prepare a potato puree as per potato Duchesse (No. 304). Have a pastry bag with a dentilated tube at the bottom. Then drop the potatoes into the bag and carefully press down the puree all around the shad. Wipe and slice two good-sized red tomatoes and evenly arrange on top of the fish. Slice two sound green peppers and neatly place them over the tomatoes. Sprinkle half teaspoon salt over them and divide half ounce butter in very small bits over all. Place the plank in the oven and bake for twelve minutes, or until the potatoes have attained a nice brown colour. Remove, squeeze the juice of a lemon over all and send to the table. 700. CHICKEN CROQUETTES, MACEDOINE Carefully pick all the meat from a tender fowl boiled early in the morning and cut it into very small square pieces. Cut the same way one ounce cooked ham and twelve canned mushrooms. Have one tablespoon freshly chopped shallots in a saucepan with one ounce butter and fry for three minutes, stirring well meanwhile; add two ounces flour, mix till well thickened without browning, then dilute this with a pint white broth (No. 701). Season with one teaspoon salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg; stir and let boil for fifteen minutes. Add three egg yolks, stir well, then add the chicken, ham and mushrooms, also half gill sherry. Mix well and cook for five minutes. Remove from the fire, place the preparation on a dish and let cool off. Dredge three tablespoons flour on a corner of a table. Divide the force meat into six equal parts, roll up to pyramid shape on the flour, dip each one in beaten-up egg and gently roll in bread crumbs. Lay in a frying basket and fry in boiling fat for eight minutes. Lift up and thoroughly drain. Pour one gill hot tomato sauce (No. 16) on a hot dish and neatly arrange the croquettes, one overlapping another, crownSATURDAY, SECOND WEEK OF FEBRUARY 199 like. Fill up the centre with a hot macedoine prepared as per No. 233. Adjust a paper frill at the end of each and serve. 701. WHITE BROTH (BOUILLON BLANC) Place on the fire in a large saucepan three pounds veal bones and any scraps of same on hand, also any remnants of raw beef or bones, as well as scraps of raw poultry. Pour in five gallons cold water, let come to a boil, then carefully skim off every particle of the scum. Then add four medium, whole, peeled carrots, two small whole, peeled turnips, two peeled onions, one parsley root, three leeks and two stalks celery. Cover the pan and let slowly boil for four hours. Then strain through a cheesecloth into a stone jar and put in a cool place. When thoroughly cooled off place it in the ice box and use as required. When nearly used renew preparation. 702. CAKE, LOUISIANA Plunge six ounces sweet almonds and two bitter ones in boiling water for five minutes. Drain on a sieve, then peel and pound four ounces of them in the mortar to a paste; place in a bowl with four egg yolks, two gills of milk, three ounces granulated sugar, one teaspoon kirsch and half teaspoon vanilla essence; briskly mix with a spatule for one minute, add two ounces butter, mix again briskly for one minute, add two ounces flour and mix well. Add two ounces raisins, half ounce chopped citron and half teaspoon baking powder; gently mix for half minute. Lightly butter a large pudding mould. Split the peeled almonds in, two: decorate the bottom of the mould with them, then fill the mould with the preparation. Set in the oven to bake for forty minutes. Remove, let cool for five minutes, unmould on a dish, sprinkle a little powdered sugar over and serve.

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703. CHEESE OMELETTE Carefully crack eight fresh eggs into a bowl, add half a gill fresh milk, one and a half ounces grated Parmesan and one ounce Swiss cheese. Season with a level teaspoon salt and two saltspoons white pepper. Sharply beat up with a fork for two minutes. Heat a tablespoon butter in a black frying pan, drop the mixture in the pan, stir well with a fork until well thickened, let rest for half minute, then fold up the two sides; let rest half minute, turn it into a hot dish and serve. 704. SWEET CRUMPETS Heat a pint milk in a saucepan, adding half ounce concentrated yeast and a saltspoon salt. Mix well until the yeast is thoroughly dissolved-, then add four ounces sifted flour and thoroughly stir till well thickened. Place the pan in a warm plac<> to raise for thirty minutes. Add three tablespoons melted butter and stir well with a wooden spoon. Heat in a large, lightly buttered frying pan, pour the preparation into the pan and let cook for five minutes on the fire; turn it over, then set in the oven to bake for ten minutes. Remove, cut into six equal pieces

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705. CODFISH, COUDERT Have a piece of fresh codfish one and a half pounds. Cut into thin slices, place on a dish, season with a teaspoon salt, two saltspoons cayenne pepper and one tablespoon Worcestershire sauce; repeatedly turn the slices in the seasoning. Finely slice three medium, raw, peeled potatoes, plunge them in boiling water for five minutes, drain and keep till required. Heat in a saucepan one and a half tablespoons melted butter, add two tablespoons flour, stir well and pour in half pint boiling milk. Season with half teaspoon salt, one tablespoon tomato catsup and one light tablespoon Worcestershire sauce. Mix well while cooking for two minutes, then pour half the quantity of the sauce into a deep baking dish. Place onethird of the codfish as a layer over the sauce, then one third of the potatoes, another third of the codfish, another layer of the potatoes, the other third of codfish and the last of the potatoes, and cover with the balance of the sauce. Sprinkle two tablespoons bread crumbs over the surface, divide half ounce of butter in bits on top. Set in a moderate oven to bake for forty minutes. Remove from the oven and send to the table in the same dish. • 706. PORK AND BOSTON BAKED BEANS Plunge a pint large, dried white beans in a gallon cold water to soak for twelve hours. Drain on a sieve and place in an earthen baked-bean pot. Pour one and a half quarts cold water into a basin, add two gills molasses, one tablespoon salt and a heavy teaspoon white pepper. Mix well with a whisk for a minute. Pour this over the beans. Place over the beans a one-pound piece salt pork, tightly cover the pot and lay in a roasting tin, containing a gallon cold water. Set in the oven and let steam for six hours, carefully watching not to let the water dry up in the pan; if it should dry up add some more hot water. Remove, clean the pot all around with a towel and send to the table without uncovering.

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707. APPLE DUMPLINGS, HARD SAUCE Prepare a pie paste exactly the same as per No. 117. Roll it on a lightly floured table to the thickness of one-fifth inch. Cut out six pieces, each three inches square. Peel and core six small apples, lay each apple right side up on top of each piece of paste in the centre. Fill the hollow from which the core has been scooped with granulated sugar, mixed with half teaspoon ground cinnamon, then fold up the corners of the paste on top of each apple so as to entirely close them. Cut from the remaining paste six round pieces about one inch in diameter; arrange each piece on top of each apple. With a small pastry brush gently moisten the tops, edges and sides with a beaten egg. Lay them on a baking pan and set in a moderate oven to bake for thirty-five minutes. Remove, dress on a dish and serve with a hard sauce (No. 708) separately. 708. HARD SAUCE Place in a cold bowl one ounce good butter, two ounces fine sugar, half saltspoon ground mace, and five drops vanilla essence. Set the bowl on broken ice and sharply beat up with a wooden spoon for five minutes; then keep in a cool place till required. Rissolettes Russe (162) Olives

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715. SCRAMBLED EGGS WITH CELERY Cut four branches of the perfect white of celery into very small dice pieces, wash and drain well, then place in a saucepan with a pint cold water and two saltspoons salt and let boil for twenty minutes. Remove and drain well. Break eight fresh eggs in a bowl, season with half teaspoon salt, two saltspoons white pepper, pour in half gill fresh milk. Sharply beat up the whole together for half minute. Heat a tablespoon butter in a saucepan, drop in the eggs and celery, thoroughly mix with a wooden spoon while cooking for six minutes. Dress on a hot, deep 716. BROILED PERCH Mix on a plate one tablespoon oil, a teaspoon salt and half teaspoon white pepper; mix well. Roll six small perch, well-trimmed and wiped, in the seasoning till it is all absorbed. Arrange on a broiler and broil for five minutes on each side. Remove, dress on a hot dish. Spread a tablespoon melted butter over, decorate with six pieces lemon and a little parsley greens and serve. 717. MUTTON HASH, SINGAPORE Finely hash all the mutton left over from the day before yesterday. Peel, core and cut into very small dice pieces two good-sized green apples. Place in a small pan one finely chopped green pepper, one finely chopped white onion with one and a half tablespoons melted butter and cook to a nice light brown colour, lightly stirring meanwhile; add half teaspoon curry powder, gently stir; then add the mutton, half ounce lean grated (rasped) ham, the apples and half pint hot white broth (No. 701). Season with two saltspoons salt and two saltspoons white pepper; mix all gently together and let cook for twenty minutes, lightly mixing with a wooden spoon meanwhile. Dress on a hot, deep dish 718. DELMONICO POTATOES Place four good-sized boiled and finely hashed potatoes in a frying pan with one and a half gills cold milk, half gill cream, two saltspoons salt, one saltspoon white pepper and a saltspoon grated nutmeg; mix well and cook on the range for ten minutes, lightly mixing occasionally. Then add one tablespoon grated Parmesan cheese, lightly mix again. Transfer the potatoes into a gratin dish, sprinkle another light tablespoon grated Parmesan cheese over and set in the oven to bake for six minutes, or until they have obtained a good golden colour; remove and serve. Toasted Lobsters, Mrs. Potter (2358 ]

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719. LAMB CHOPS, REFORME Trim and neatly flatten six French lamb chops. Season with half teaspoon salt and two saltspoons white pepper, lightly roll in flour, then in beaten egg, and afterward gently roll in one ounce finely grated, lean ham. Heat one and a half tablespoons butter in a large frying pan, place the chops in the pan, one beside another, and slowly fry for seven minutes on each side. Remove, dress on a hot dish, one overlapping another, crownlike, adjust a fancy paper frill at the end boneof each chop and keep warm. Cut into julienne strips two vinegar gherkins, one small truffle, the white of a hard-boiled egg, six heads canned mushrooms and half ounce of cooked, smoked beef tongue. Place all these articles in a small saucepan with a tablespoon sherry, one and a half gills demi-glace (No. 122); lightly mix with a wooden spoon, then let boil for five minutes. Pour the sauce in the centre of the chops and serve. 720. PINEAPPLE WITH RUM Trim and neatly peel a small ripe pineapple. Cut it into quarters lengthwise, cut out the stalk in the middle, then slice each quarter into fine slices; place in a bowl, add three ounces powdered sugar, half gill good rum and half gill cold water; gently turn in the seasoning without breaking for five minutes. Cover the bowl and let stand in a cool place for thirty minutes, being careful to mix in the rum meanwhile. Transfer into an edged dessert dish, pour all the seasoning over and serve.

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Potatoes, Anna (84) Sweet-Corn Fritters (566) 728. POACHED EGGS, SOUBISE Peel, cut in half and finely slice two medium-sized white onions, place in a saucepan with a tablespoon melted butter and slowly fry for seven minutes, mixing well meanwhile. Add a level tablespoon flour, stir briskly, pour in half pint hot milk and briskly mix. Season with half teaspoon salt, one saltspoon cayenne pepper and one saltspoon grated nutmeg; lightly mix, then let gently simmer for ten minutes. Prepare twelve poached eggs on toast as per No. 106. Strain the sauce through a strainer over the eggs and serve. 729. PORTERHOUSE STEAK Mix on a dish one teaspoon salt, half teaspoon pepper and a light tablespoon oil. After procuring a nice, tender porterhouse steak one and a quarter inches thick, cut from the short loin, lightly flatten and trim, then turn in the seasoning repeatedly all over. Arrange on a broiler and broil on brisk charcoal fire for twelve minutes on each side. Remove, dress on a hot dish, spread a maitre d'hotel butter (No. 7) over, decorate with a little watercress and serve.

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730. OYSTERS AU GRATIN Plunge twenty-four large, freshly opened oysters in three-quarters pint boiling water with a teaspoon salt and boil for three minutes. Drain on a sieve and keep the liquor. Briskly knead in a small saucepan one tablespoon butter with two tablespoons flour for a minute. Place the pan on the fire, pour in one and a half gills oyster broth and two gills hot milk. Season with half teaspoon salt and two saltspoons cayenne pepper; gently mix. Cut each oyster in four pieces and add to the pan, lightly mix, then let boil for two minutes. Transfer the preparation into a deep, baking dish, dredge two tablespoons grated Parmesan cheese over and set in the oven to bake for ten minutes. Remove and 731. SHOULDER OF MUTTON, ETUV£E, WITH POTATOES Procure a small, tender shoulder of mutton. Carefully bone it all over, then cut the meat into as thin slices as possible and place on a dish. Season with two teaspoons salt, half teaspoon white pepper, adding one teaspoon chopped chives, half teaspoon chopped chervil, half bean finely chopped garlic and three finely chopped shallots. Carefully mix the meat with the ingredients and keep on the dish till required. Finely mince three medium, raw, peeled potatoes: wash and drain well. Lightly butter a cocptte dish (earthen pan), cover the bottom with a layer of one-quarter of the potatoes, lightly season the potatoes with two saltspoons salt and a saltspoon pepper; arrange a quarter of the meat over the potatoes, well spread, then another quarter of mutton, and so on until all finished. Then pour in two gills boiling water, boil for two minutes on the range; then set in the oven to bake for one and a half hours. Remove and serve. MONDAY, THIRD WEEK OF FEBRUARY 209 Roll out quarter pound pie paste, as prepared in No. 117, making it circular in shape, half inch wider than the pie plate. Lightly butter a pie plate, arrange the paste over the plate, press it down all around the edges with the fingers and neatly trim all around. Peel and core six good-sized apples. Cut into halves, slice very fine, place in a bowl with one ounce sugar, half teaspoon ground cinnamon and one teaspoon vanilla essence; gently mix, then evenly arrange over the plate. Set the pie in the oven to bake for twenty minutes. Remove and lay on a table. Beat up to a froth the whites of two eggs, add two ounces granulated sugar and half teaspoon vanilla essence, lightly mix with a skimmer for half a minute, then nicely spread the preparation over the apples with the aid of a knife blade; sprinkle a tablespoon fine sugar over all, reset in the oven to bake for ten minutes longer, or till a nice golden colour. Remove and serve either hot or cold.

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733. STUFFED OLIVES WITH CAVIARE Stone twelve large Queen olives and fill with Russian caviare. Dress on a hors d'ceuvres dish with a few leaves of lettuce and serve. 734. CONSOMM£, MILANAIS Strain a consomme, prepared as per No. 52, into another saucepan and keep on the corner of the range. Break three ounces spaghetti into one-inch pieces, plunge them into a quart boiling water with a teaspoon salt and boil for twenty-five minutes. Drain on a sieve, add two ounces grated Parmesan cheese to the consomme; briskly mix with a whisk while heating for two minutes. Dilute two egg yolks with a gill cream and add to the consomme, lightly mix for a minute, then add the cooked spaghetti. Pour the soup into a hot tureen and serve. 735. FISH CROQUETTES, CREAM SAUCE Procure one and a half pounds fresh halibut, cod or any kind of fresh fish. Cut it into very small square pieces and plunge into a pint boiling water with half teaspoon salt and boil for a minute. Drain and keep the fish on a plate and the liquor separate. Finely chop a medium, white onion, place in a small saucepan with one and a half tablespoons melted butter and slowly cook for eight minutes, stirring well once in a while; then add three tablespoons flour, briskly stir while heating for one minute; pour in half pint hot milk and one gill fish liquor, mix thoroughly and let boil for five minutes. Season with a teaspoon salt, two saltspoons cayenne pepper, one saltspoon ground nutmeg, one teaspoon ground English mustard and one teaspoon Worcestershire sauce; thoroughly mix with a wooden spoon and let cook for two minutes; add two egg yolks and continually mix while cooking for five minutes. Add the fish, lightly mix and cook for three minutes. Transfer the preparation into a bowl and let thoroughly cool off. Divide the force meat into six equal parts, dredge a little flour on the corner of the table; roll out the pieces into cork forms, lightly dip in beaten egg, roll in bread crumbs, place in a frying basket and fry in boiling fat for eight minutes. Thoroughly drain, pour a cream sauce on a hot dish, arrange the croquettes over the same and N. B. If any left-over fish is on hand employ it in place of the fresh fish. 736. CREAM SAUCE FOR GENERAL USE Heat one tablespoon melted butter in a small saucepan, add one and a half tablespoons flour, briskly stir, then pour in a gill hot milk and half gill cream. Season with two saltspoons salt, half saltspoon cayenne pepper and half saltspoon ground nutmeg. Sharply whisk for one minute, then let boil for two minutes and use as directed. 737, VEAL CUTLETS, CHASSEUR Neatly trim and flatten six tender veal cutlets. Season with a teaspoon salt and half teaspoon white pepper, well divided all around. Thoroughly heat one tablespoon leaf lard in a large frying pan, arrange the cutlets one beside another in the pan and briskly fry for five minutes on each side. Dress on a hot dish. Remove all the fat from the pan, then add six finely chopped shallots, half gill white wine, six sliced canned mushrooms, one gill demi-glace (No. 122) and half gill tomato sauce (No. 16); gently mix, let the sauce boil for five minutes, pour it over the cutlets, sprinkle half teaspoon chopped parsley over all 738. GATEAU, CHAMBORD Four ounces fine sugar, one teaspoon vanilla essence, two ounces sifted flour, five eggs, whites and yolks separate, and half a saltspoon salt. Place the egg yolks, vanilla, sugar and salt in a bowl and briskly mix for ten minutes with a wooden spoon. Beat up the whites to a stiff froth and add to the mixture; mix well with a skimmer for one minute, add the flour and sharply mix for one minute. Lightly butter a large dome-shaped pudding mould, drop in the preparation and set the mould in the oven to bake for twenty minutes. Remove, let cool off and unmould. Place in a small saucepan two egg yolks, one ounce sugar, one tablespoon flour; dilute these ingredients with two gills cold milk, then add TUESDAY, THIRD WEEK OF FEBRUARY 211 half teaspoon vanilla essence; set the pan on the fire and stir the preparation with a wooden spoon for five minutes. Remove the pan from the fire, add two ounces peeled and finely chopped almonds and stir until cold. Then add one ounce good butter and mix well. Slice the cake into quarter-inch slices, spread a teaspoon almond preparation on each slice and carefully place the slices in position so as to give the cake its original form. Arrange on a dish with a folded napkin and serve.

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Fried Eggs with Eggplants (739) 739. FRIED EGGS WITH EGGPLANTS Neatly peel a small eggplant, cut it into six equal slices and place on a soup plate. Season with a teaspoon salt, half teaspoon white pepper, adding half gill cold milk; turn well in the seasoning, then in flour. Heat two tablespoons butter in a large black frying pan, lay the eggplants, one beside another, in the pan, and gently fry for three minutes on each side. Carefully crack twelve eggs over the slices. Season the eggs evenly with a teaspoon salt and half teaspoon white pepper; then set the pan in the oven and bake for five minutes. Remove, carefully slide on a large, round, hot dish and serve. 740. BOILED SARDINES ON TOAST Arrange twelve good-sized boneless sardines on a double broiler and broil on a brisk fire for two minutes on each side. Remove, dress on six freshly prepared toasts, spread a tablespoon melted butter evenly over them, decorate with six pieces lemon and a little parsley greens and serve. Chicken Pot Pie (159)

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French Pancakes with Jelly (17) 741. STRING BEAN SALAD Open a pint can string beans, suppress all the water and thoroughly dry on a cloth. Place in a salad bowl, add two cold hard-boiled eggs, cut into quarters Season with four tablespoons dressing as per No. 863. Thoroughly mix and serve.

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742. COCKIE LEEKIE Cut off the head and feet, singe, draw and cut a small, tender fowl into quarter-inch-square pieces. Heat in a saucepan two tablespoons melted butter, adding the fowl and lightly brown for ten minutes, occasionally mixing meanwhile; drain off the butter from the pan, keeping it for any other purpose. Moisten the fowl with three quarts hot water and let come to a boil on the fire. Then add the white part only of four leeks cut into thin slices. Season with two teaspoons salt and half teaspoon white pepper; add then a small bunch fresh, well-washed parsley. Cover the pan and let slowly boil for forty-five minutes. Then add two ounces raw rice, cover the pan and slowly boil for forty minutes more. Remove all the fat from the surface of the soup, take up the parsley, 743. CODFISH, ESPAGNOLE Procure three slices fresh codfish, three-quarters of a pound each. Place in a frying pan two small, finely minced green peppers and one finely minced white onion with half ounce butter and let gently brown for three minutes, lightly stirring with a fork; then place the fish over. Season with a teaspoon salt, half teaspoon white pepper, and a saltspoon Spanish saffron diluted in a tablespoon water. Peel and cut into quarters three good-sized red tomatoes and place all around the fish; cover with a sheet of lightly buttered paper and set in the oven to bake for twenty-five minutes. Remove, lift up the paper, place the fish on a hot dish, remove the spinal bones, pour the contents of the pan over the fish, sprinkle a teaspoon of chopped parsley over all and serve. 744. BROILED SQUABS, CELERY SAUCE Cut open through the back six fresh fat squabs. Draw, singe, wipe dry and nicely flatten with a cleaver. Arrange on a double broiler; season all over with a teaspoon salt, half teaspoon white pepper; lightly oil on both sides, then broil on a brisk fire for six minutes on each side. Remove, lay on a hot dish with six freshly prepared toasts, pour a celery sauce over and serve. 745. CELERY SAUCE Cut into very small dice pieces four branches white celery and place in a small saucepan with three-quarters of a pint cold water and half WEDNESDAY, THIRD WEEK OF FEBRUARY 213 teaspoon salt and boil for fifteen minutes. Drain on a sieve and keep the water and celery separate. Heat one and a half tablespoons melted butter in a small saucepan, add two tablespoons flour and stir while heating for two minutes; then pour in half the quantity of celery water. Season with two saltspoons salt, one saltspoon 'cayenne pepper and a saltspoon ground nutmeg, adding one light gill cream; mix well with a wooden spoon, then add the celery; lightly mix, slowly boil for five minutes and use as required. 746. PUDDING, BOISSY Place in a saucepan three ounces arrowroot flour with a pint cold milk; stir well with a wooden spoon for one minute; then place the pan on the fire and continually stir until it comes to a boil. Remove, place on a table, add two egg yolks, briskly stir with a wooden spoon for one minute, then add one ounce well-picked currants, six candied cherries cut in quarters, one peeled and cored apple cut in small square pieces, one preserved peach cut in small squares; then pour in one tablespoon Swiss kirschwasser and one ounce fine sugar; gently mix for one minute. Beat the whites of the two eggs to a stiff froth and add to the preparation; gently mix for one minute. Lightly butter six pudding moulds and fill with the mixture; place in a baking tin with hot water up to half their height and set in the oven to bake for twenty minutes. Remove, unmould on a dish, pour a kirsch sauce, as per No. 608, over them and serve.

From The International Cook Book, 1906, page 230. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fried Scallops with Bacon (175) f Broiled Lamb Chops Hashed Saute Potatoes (50) 747. EGGS COCOTTE, FIRENZI Pick off all the meat from the turkey left-over from Monday. Place in a mortar and pound to a pulp; then press through a sieve into a bowl and add two gills cream. Season with two saltspoons salt, a saltspoon ground nutmeg; mix well with a whisk. Divide the preparation equally into six cocotte dishes, then carefully crack two fresh eggs into each dish. Mix half teaspoon salt with two saltspoons white pepper and equally season the eggs with it. Place the cocottes on a tin and set in the oven to bake for eight minutes. Remove and serve. 748. PLAIN BROILED LAMB CHOPS Trim and lightly flatten six French lamb chops. Season all around with half teaspoon salt and two saltspoons white pepper. Arrange on a broiler and broil for four minutes on each side. Remove, dress on a hot dish, decorate with a little watercress and serve.

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749. OYSTERS, MEUNIERE Wipe dry thirty-six good-sized freshly opened oysters and place in a bowl. Season with half teaspooon salt and two saltspoons white pepper, adding half gill cold milk; mix well, then roll the oysters in flour. Heat two tablespoons oil in a black frying pan, lay the oysters on the pan, one beside another, and briskly fry for three minutes on each side; dress on a hot dish. Thoroughly dry the pan, replace on the fire withoneounce butterand toss the butteruntil a nice brown colour; squeeze in the juice half lemon, add one teaspoon chopped parsley, toss a little and pour over the oysters; decorate the dish with six pieces lemon and serve. 750. VEAL CHOPS, FINNOISE Neatly trim and lightly flatten six veal chops. Season evenly with a teaspoon salt and half a teaspoon white pepper. Heat two tablespoons melted lard in a frying pan, lay the chops in the pan, one beside another, and fry for five minutes on each side. Then add one finely chopped green pepper; mix a little and cook for two minutes longer; with a spoon remove all the fat from the pan; pour over the chops half gill white wine and one gill tomato sauce (No. 16); lightly mix. Cover the pan and set in the oven for ten minutes. Remove, arrange the chops on a large dish, pour the sauce over and serve. 751. SALAD, ALSACIENNE Finely mince three cold, boiled, peeled potatoes, a quarter of \ very small white cabbage, one medium, white onion and two small welltrimmed pickled lamb tongues. Place in a salad bowl. Finely chop together two branches fresh parsley, one branch fresh tarragon, one branch chervil and add to the bowl. Season with four tablespoons dressing, as per No. 863. Mix well and serve. 752. FRENCH CREAM PIE Place in a saucepan four egg yolks, two ounces sifted flour, half pint cold milk, two ounces granulated sugar and one ounce good butter. Sharply mix with a whisk for two minutes, place on the fire, and as soon as it comes to a boil place in a bowl and let cool off. Then add two ounces peeled and finely chopped almonds and a tablespoon orangeflower water. Arrange a thin layer of feuilletage, prepared as per No. 756, so as to entirely cover a pie plate, neatly press the paste around the edges, trim off any superfluous paste adhering and lightly wet the edges. Cut out a round piece of feuilletage half inch wide and place WEDNESDAY, THIRD WEEK OF FEBRUARY 215 it all around the edges of the pie plate; lightly egg the border. Pou* the preparation in the centre of the plate, spreading well. Make a few light incisions around the ring, then bake in the oven for twenty-five minutes. Remove, dredge a little fine sugar over and serve.

From The International Cook Book, 1906, page 232. Read from the scan by computer, so a word may be off; the page itself shows the original.

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759. SHIRRED EGGS, ROBERT Heat in a frying pan one tablespoon butter, adding one medium, finely chopped white onion; cook for five minutes, then add half teaspoon ground English mustard and stir while heating for half minute; pour in one tablespoon vinegar with a gill demi-glace (No. 122). Finely chop three medium-sized vinegar pickles and add to the same; boil for five minutes, then keep warm. Lightly butter six individual shirred-egg dishes and carefully break two fresh eggs into each. Mix half teaspoon salt with two saltspoons white pepper and equally season the eggs with it. Evenly divide the sauce over the eggs and set in the oven to bake for five minutes. Remove and immediately send to the table. Lightly flatten six fresh pork chops. Season all round with a teaspoon salt and half teaspoon white pepper. Heat in a frying pan one tablespoon good lard, place the chops in the pan, one -beside another, and slowly fry for eight minutes on each side. Remove, dress on a hot dish and keep warm.. Peel and core three apples, cut each apple into four even slices; dip in cold milk, slightly roll in flour, plunge in boiling fat and fry for ten minutes. Lift up with a skimmer, thoroughly drain, arrange around the pork chops and serve.

From The International Cook Book, 1906, page 235. Read from the scan by computer, so a word may be off; the page itself shows the original.

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761. BROILED LOBSTER, PLAIN Procure three live lobsters one and a quarter pounds each; cut off the claws, crack the large ones with a cleaver, then split the bodies in two; clean off the heads and arrange the lobster halves on a double broiler. Season evenly with a teaspoon salt and half teaspoon paprika. Baste with a tablespoon oil and broil on a brisk fire, cut part upward, for ten minutes; remove and set in the oven for ten minutes more. When the lobsters are placed on the broiler have the claws on a tin and bake in the oven for twenty minutes. Remove both, arrange on a large hot dish, decorate with six pieces lemon and parsley greens and serve with half gill melted butter separately. 762. SAUTF! OF LAMB, CHASSEUR Procure two pounds lamb from a tender leg and cut into half-inchsquare pieces. Heat two tablespoons butter in a frying pan, add the lamb, season with a teaspoon salt and half teaspoon white pepper; gently toss and let slowly cook for twenty minutes, occasionally tossing meanwhile. Add ten finely chopped shallots, lightly toss, add half gill white wine and let reduce for five minutes. Then add one and a half gills tomato sauce (No. 16), one gill demi-glace (No. 122) and twelve heads finely minced canned mushrooms; lightly mix and gently cook on the range for fifteen minutes. Finely chop together two branches of parsley with half clove sound garlic and add to the lamb; mix a little, pour into a deep dish and serve. 763. POTATOES, BRETONNE Finely chop one good-sized white onion and lightly fry in a saucepan with half ounce butter for three minutes; add one tablespoon flour, gently stir while cooking for five minutes; moisten with a pint hot white broth (No. 701) and thoroughly mix; then add six medium-sized, peeled, raw potatoes cut into even quarters. Season with a teaspoon salt and half teaspoon white pepper; lightly mix, cover the pan and let slowly simmer for thirty-five minutes. Remove, pour into a hot dish and serve. 764. COMPOTE OF APRICOTS Open a pint can fine, firm apricots. Place on a compote dish and their liquor in a small saucepan; pour two tablespoons maraschino with a tablespoon fine sugar into the liquor and boil on the range for five minutes; pour over the apricots and serve. Radishes (58) Tomatoes

From The International Cook Book, 1906, page 235. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Vanilla Ice Cream (42) 765. TOMATOES FOR SIDE DISH Remove the stems and neatly wipe three small, sound red tomatoes and slice into medium-sized pieces; dress on a hors THURSDAY, THIRD WEEK OF FEBRUARY 219 d'oeuvres dish, qour two tablespoons dressing, as per No. 863, lightly over them; mix and serve. 766. Pox AU FEU, MEXICAINE Have three quarts boiling water in a large saucepan with one tablespoon salt, adding half pound fresh lean rump beef, one beef marrow bone and any chicken or veal bones at hand. Cover the pan and let slowly boil for fifteen minutes. Carefully skim the scum from the surface of the broth; add one small, peeled, red carrot, one medium-sized white turnip, one onion with a clove stuck in it, one small green pepper, two leeks tied up with two branches of white celery, also adding one bean garlic. Cover the pan and let slowly simmer for one hour and a half. Remove from the range, take the beef, carrot, turnip, onion and leeks from the pan; cut all these vegetables and the beef into small square pieces and place in a soup tureen, adding two Spanish sweet peppers cut into small squares. Remove all the fat from the surface of the broth, then pass through a cheesecloth over the vegetables and serve with six thin slices of toasted French bread. 767. HALIBUT, AURORE Place three slices fresh halibut of three-quarters of a pound each in a frying pan with half ounce butter, half gill white wine and one gill water. Season with one teaspoon salt and two saltspoons cayenne pepper; cover the fish with a sheet of buttered paper, boil on the range for five minutes, then set in the oven to bake for twenty minutes. Remove, lift up the paper, and with a skimmer take up the fish, place on a hot dish, remove the spinal bones, and keep hot till required. Heat in a small saucepan three-quarters of an ounce butter,' add and stir in two tablespoons flour and heat for one minute. Then strain in the fish liquor, adding half gill hot milk; mix gently until it comes to a boil. Add two finely chopped hard-boiled eggs and boil for a minute longer, lightly mixing with a wooden spoon meanwhile. Pour the sauce over the fish and serve. 768. FILETS MIGNONS, MUSHROOM SAUCE Neatly flatten, trim and place on a plate six small filets of four ounces each. Season all around with one teaspoon salt and half teaspoon white pepper. Heat two tablespoons lard in a frying pan, lay the filets in the pan, one beside another, and briskly cook for three minutes on each side. Remove, arrange on a hot dish over six round bread croutons, pour a mushroom sauce over and serve. 769. MUSHROOM SAUCE Finely mince twelve heads canned mushrooms. Place in a small saucepan with half a gill sherry, let boil for three minutes, then add one gill demi-glace (No. 122); lightly mix, let boil for five minutes 770. PUDDING, COMTESSE Lightly butter a large pudding mould. Cut from a stale loaf of sandwich bread eight slices quarter-inch thick; round them to two and a half inches in diameter. Spread a teaspoon raspberry jelly over each slice. Finely chop up together one ounce candied lemon peel, one ounce well-picked currants and one peeled and cored apple. Place all these fruits in a bowl with a tablespoon rum; mix well together, spread the mixed fruits equally over the eight slices of bread and lay in the mould, one on top of another. Mix in a bowl three raw eggs, two ounces granulated sugar and threequarters of a pint cold milk. Strain this preparation over the bread in the mould. Place the mould in a saucepan with hot water up to half the height of the mould. Set in the oven for forty-five minutes. Remove, unmould on a large dish. Pour a groseille-maraschino sauce 771. GROSEILLE-MARASCHINO SAUCE Dilute in a small saucepan four tablespoons currant jelly with one tablespoon fine sugar, two tablespoons maraschino and half gill water. Set the pan on the fire, let slowly boil for three minutes, and use as directed.

From The International Cook Book, 1906, page 236. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Hashed Creamed Potatoes (220) Rice Griddle Cakes (221) 772. OMELETTE WITH ANCHOVIES Cut twelve oil anchovies into quarter-inch even pieces and place in a bowl. Carefully crack eight fresh eggs into the same bowl, add half gill cold milk and season with two saltspoons salt and two saltspoons white pepper. Sharply beat up with a fork for two minutes. Heat one tablespoon butter in a black frying pan, drop in the eggs and mix with a fork for two minutes; let rest for half minute, then fold the two opposite sides; let rest for half a minute longer; turn it on a hot 773. KINGFISH SAUTE", MEUNIERE Draw, trim and wipe well two very fresh kingfish one and a half pounds each. Have two tablespoons milk on a plate with a teaspoon salt and half teaspoon white pepper, repeatedly turn the fish in the mixed milk and then roll in flour. Heat two tablespoons leaf lard in a frying pan, add the fish and cook for five minutes on each side. Set in the oven for ten minutes. Remove, FRIDAY, THIRD WEEK OF FEBRUARY 221 dress on a hot dish and squeeze the juice of half lemon over. Sprinkle a teaspoon chopped parsley over, remove all the fat from the pan, add half ounce butter; toss the butter in the pan until a nice brown colour, pour over the fish and serve.

From The International Cook Book, 1906, page 238. Read from the scan by computer, so a word may be off; the page itself shows the original.

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774. CURRIED SOFT CLAMS Prepare a curry sauce as per No. 54 and keep it hot. Have thirty-six freshly opened soft clams, thoroughly clean them, carefully removing all sandy parts and keeping nothing but the perfect bodies. Plunge them in a pint of boiling water with a teaspoon salt for one minute; drain on a sieve and add to the prepared curry sauce; gently mix and let boil on the range for one minute. Remove, pour into a hot, deep dish and serve. 775. POACHED EGGS, Swiss Cut from a loaf of sandwich bread twelve pieces quarter-inch thick and round to two inches in diameter. Lightly toast and spread a very little butter over. Cut twelve thin slices rich Swiss cheese about the same size as the toasts and lay a slice on each toast. Set them in the oven on a tin for five minutes, or until well melted. Remove and keep warm. Prepare twelve poached eggs as per No. 106. Lay them over the toasts. Heat in a small saucepan half gill white wine with two saltspoons cayenne pepper, adding one and a half ounces very finely grated Swiss cheese; briskly stir on the fire until thoroughly melted, evenly divide over the twelve eggs and reset the pan in a brisk oven for two minutes. Remove, place on a large hot dish and serve. 776. MINCED BEEF, WITH SPANISH PEPPERS Cut from a tender, lean sirloin of beef of one and a half pounds twelve even, thin slices. Season with half teaspoon salt and two saltspoons white pepper. Cut six Spanish red peppers in halves. Heat in a large frying pan two tablespoons melted butter, adding the peppers and fry for two minutes on each side. Lift up with a fork and keep hot on a plate. Place the beef in the same pan and briskly cook for one minute on each side. Remove the slices with a fork, arrange on a large dish, one overlapping another, place the peppers over them and sprinkle with teaspoon finely chopped parsley. Remove all the fat from the pan, add half gill red wine and half gill water. Season with a saltspoon salt and half saltspoon cayenne pepper; toss well and let briskly boil for five minutes. Pour the gravy over the beef and serve. 777. BAVAROIS CHOCOLATE Place in a saucepan one pint milk with a teaspoon vanilla essence and two ounces grated chocolate; set the pan on the fire and mix with a wooden spoon until it comes to a boil. Have three egg yolks in a small saucepan with three ounces fine sugar and gradually mix with the milk; stir gently on the fire while heating, but not boiling, for five minutes. Add one ounce leaf gelatin and continually stir until dissolved; then pass through a Chinese strainer into a clean copper basin; set the basin on the ice and briskly mix with a wooden spoon until it begins to thicken, then add two gills whipped cream and gently mix for a minute. Pour the preparation into a jelly mould. Tightly cover the mould and bury it in a tub with broken ice and rock salt for two hours. Remove, immerse the mould in water for one minute; unmould the bavarois on a cold dish with folded napkin and serve.

From The International Cook Book, 1906, page 239. Read from the scan by computer, so a word may be off; the page itself shows the original.

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785. SCRAMBLED EGGS, WITH TARRAGON Carefully crack eight fresh eggs in a bowl, add half a gill cold milk and a teaspoon finely chopped fresh tarragon. Season with half teaspoon salt and two saltspoons white pepper. Sharply beat up with a fork for one minute, then proceed to cook the eggs exactly as per No. 193. 786. VANILLA BUNS Sift half pound flour ona corner of the table, make a fountain in the centre, pour into it two gills cold milk, add a teaspoon compressed yeast and one saltspoon salt. Knead all well together with the hand for five minutes, or until a light dough. Place the dough in a large bowl and set in a cool place for thirty minutes. Then add two eggs, two ounces well-picked currants, half ounce finely chopped candied lemon peel and * Prepare the steaks the same as per No. 108, but serve without the onions. SATURDAY, THIRD WEEK OF FEBRUARY 225 a teaspoon vanilla essence; briskly beat up with the hand for five minutes. Divide the paste into six equal parts. Roll each piece into cake form and place in a lightly buttered tin. Let rest for fifteen minutes. Moisten the surface of each with a beaten egg and set in the oven to bake fortwenty

From The International Cook Book, 1906, page 242. Read from the scan by computer, so a word may be off; the page itself shows the original.

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787. PAN-ROAST OYSTERS Lightly butter six individual shirred egg dishes. Place a toast two inches in diameter in each dish. Lay six good-sized freshly opened oysters on the toast. Evenly season with half teaspoon salt and half teaspoon paprika. Pour the liquor on the oysters around the dish and spread three tablespoons bread crumbs over them. Divide half ounce butter and place it in little pieces over the top of each; place in the oven to bake for ten minutes, or till a nice brown colour. Remove 788. RABBIT PIE Cut into eighteen even pieces a fine, fresh, skinned, well-cleaned rabbit of about three and a half pounds. Heat in a black frying pan two tablespoons leaf lard and add the rabbit. Season with a teaspoon salt and half teaspoon white pepper and let gently brown for ten minutes, occasionally turning the pieces with a fork. Lift up with a fork and place in a saucepan with a tablespoon butter and briskly cook on the range for five minutes, lightly mixing. Add six finely chopped shallots, half bean finely crushed garlic and mix for one minute; sprinkle a heavy tablespoon flour over the meat and thoroughly stir. Moisten with a gill white wine, half pint water and two gills demi-glace (No. 122). Season with half teaspoon salt, two saltspoons white pepper, half teaspoon chopped parsley and half teaspoon chopped chives; add one bay leaf and one clove; lightly mix; cover the pan and let slowly boil for ten minutes. Place twelve very small white onions in a frying pan with a tablespoon lard and briskly fry for ten minutes or until a nice brown colour, frequently tossing, and add to the rabbit; add also two scoopedout raw potatoes and one ounce salt pork cut into small dice pieces. Lightly mix the whole well together and cover the pan. Set in the oven to bake for forty minutes. Remove, uncover, transfer to a baking dish, egg the edges of the dish and cover with a pie paste as per No. 117. Press the paste with the thumb around the edges, neatly trim, make a few small incisions on top, lightly egg the surface and set in the oven to bake for twenty minutes. Remove and serve. 789. STEWED CORN Thoroughly drain a pint can corn; then place in a small frying pan with half gill milk, half gill cream and half ounce butter; season with half teaspoon salt, two saltspoons white pepper and half saltspoon grated nutmeg. Gently mix and let slowly cook for eight minutes. Remove; pour into a vegetable dish and serve. 790. BEIGNETS, ITALIENNE Prepare a pate a choux as per No. 336. Mix in a tablespoon fine sugar and a teaspoon vanilla essence. Heat well, but not to a boiling point, one quart lard in a frying pan, then with a tablespoon drop in the paste in walnut-like shape and slowly fry until a nice golden colour, which will take about fifteen' minutes, being very careful to turn with a skimmer once in a while. Remove and thoroughly drain on a towel, dress on a hot dish, sprinkle with vanilla powdered sugar and serve.

From The International Cook Book, 1906, page 243. Read from the scan by computer, so a word may be off; the page itself shows the original.

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791. CONSOMME", MACARONI Prepare and strain a consomme prepared as per No. 52 into a hot soup tureen. Cut four ounces macaroni into pieces one inch long and plunge into a quart boiling water with half teaspoon salt. Cover the pan and let boil for thirty-five minutes. Drain on a sieve, add the macaroni to the consomme, lightly mix and serve with two tablespoons grated Parmesan cheese. 792. BROILED KINGFISH Drain and neatly wipe two fresh kingfish of one and a half pounds each. Cut off the heads, split open through the belly, without separating, remove the spinal bones and neatly trim all around. Season evenly with a teaspoon salt, two teaspoons pepper and rub with half tablespoon oil; arrange on a broiler and broil for six minutes on each side. Remove, dress on a hot dish and spread a tablespoon melted butter over. Decorate the dish with six pieces lemon and serve. 793. SIRLOIN OF BEEF WITH FRIED TOMATOES Procure a piece of tender sirloin of beef of two and a half pounds, neatly trim off a little of the fat all around, leaving some. Season with a light tablespoon salt and half teaspoon white pepper. Lay a mirepoix in a small roasting pan, as per No. 271, and place the sirloin over. Arrange a very thin slice larding pork over the beef, pour half gill cold water into the pan and set in the oven to roast for thirty-five minutes, frequently turning and basting meanwhile. ReSATURDAY, THIRD WEEK OF FEBRUARY 227 move the beef, lay it on a hot dish and keep warm. Remove all the fat from the gravy, pour in half gill hot demi-glace (No. 122), half gill of tomato sauce (No. 16) and two tablespoons sherry, and boil slowly on the range for five minutes; then strain the gravy over the sirloin. Cut four fresh red tomatoes into four even slices each. Season all around with half teaspoon salt, half teaspoon sugar and two saltspoons white pepper. Lightly roll in flour. Heat tablespoon melted butter in a large frying pan, place the tomatoes in the pan, one beside another, and briskly fry for three minutes on each side; remove, arrange all around the sirloin, sprinkle a little chopped parsley over and serve. 794. EGGPLANT, SAUT£, AUX FINES HERBES Remove the stem and neatly peel a medium, sound eggplant. Cut it into four even quarters, then into pieces quarter of an inch thick. Heat in a black frying pan two light tablespoons melted butter and add the eggplant. Season with half teaspoon salt and two saltspoons white pepper and fry for fifteen minutes, being careful to toss quite frequently meanwhile. Mix together half teaspoon finely chopped parsley with quarter teaspoon chopped chervil and quarter teaspoon chopped chives, and sprinkle it equally over the eggplants; gently toss a little longer. Dress on a hot vegetable dish and serve. 795. ROAST RAIL BIRDS Cut off at the first joint the legs of six nice, fat, picked, rail birds. Tear the skin from the neck and head of each bird and pick out the eyes with the point of a small knife. Remove the intestines, keeping the livers and hearts on a plate; press the legs of each bird under the breasts, and place on a small roasting tin. Season inside and all around with one teaspoon salt and half teaspoon white pepper; pour a tablespoon water over the tin. Set in a brisk oven to roast for ten minutes. Remove and keep warm. Finely chop the livers and hearts with half a very small white onion and two branches well-washed parsley. Have six small freshly prepared toasts two inches square and quarter-inch thick. Evenly spread the mixture over the toasts. Dredge with a tablespoon bread crumbs, divide a teaspoon butter in very small pieces over and place in the oven for five minutes. Remove, arrange on a hot dish, place the birds on top, decorate the dish with a little watercress 796. RHUBARB TARTLETS Neatly trim one pound fresh rhubarb, remove the fibres, wash in cold water, drain and cut into pieces one inch long. Place in a small saucepan with four ounces fine sugar and half teaspoon vanilla essence. Mix well with a wooden spoon, cover the pan, set on the fire and let gently cook for twenty minutes, being careful to frequently stir at the bottom meantime. Prepare six tartlet crusts as per No. 161 and fill with the rhubarb preparation. Dredge a little fine sugar over and serve.

From The International Cook Book, 1906, page 244. Read from the scan by computer, so a word may be off; the page itself shows the original.

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797. EGGS, ROCKAWAY Finely mince six medium, freshly opened clams. Place in a small saucepan with one gill milk; season with a saltspoon salt and half saltspoon cayenne pepper; lightly mix and let boil for five minutes. Divide this preparation evenly into six egg-cocotte dishes, place on a tin. Carefully crack two fresh eggs into each dish; mix together two saltspoons salt, one saltspoon white pepper and half saltspoon grated nutmeg, evenly sprinkle it over the eggs and finally pour over each dish one teaspoon cold, thick cream. Set the tin in the oven to bake for ten minutes. 798. FRESH HERRING, ANCHOVY BUTTER Neatly trim, draw and wipe three fresh, medium herrings. Season with a teaspoon salt and half teaspoon white pepper, then roll in a tablespoon oil; arrange on a broiler and broil for six minutes on each side. Remove, dress on a hot dish, spread an anchovy butter, prepared as No. 62, over the fish, decorate with six pieces lemon and serve. Peel and wash well three medium, raw potatoes. Cut with a sharp knife — if no julienne-shaped potato cutter is at hand — into even julienne, match-like strips; wash again, drain thoroughly, place in a frying basket and fry in boiling fat for six minutes. Take up in the basket, drain thoroughly, sprinkle a good teaspoon salt over, shake well, dress on a hot dish with a folded napkin and serve.

From The International Cook Book, 1906, page 246. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Thoroughly wash in cold water and drain the chicken bones from the day before yesterday;, place in a saucepan with three quarts cold water and set on the fire; season with two teaspoons salt and half teaspoon white pepper, and as soon as it comes to a boil remove all the SUNDAY, THIRD WEEK OF FEBRUARY 22$ scum from the surface; then add one sliced carrot, one sliced turnip, one sliced white onion, two sliced leeks, two branches celery, two branches parsley, one sprig bay leaf, one clove and one saltspoon thyme. Cover the pan and let gently simmer for one and a half hours. Strain the broth through a cheesecloth into another saucepan and skim all the fat from the surface. Plunge two ounces raw rice into a pint boiling water and cook for twenty minutes. Drain on a sieve, then add the drained rice to the chicken broth and let boil for fifteen minutes longer. Remove, pour into six cups and serve. N. B. When no chicken bones are on hand for preparing the chicken broth, procure from your butcher about one and a half pounds fresh chicken bones. 801. OYSTERS IN SHELLS WITH CURRY Open twenty-four large fresh oysters, leaving them in their deep shells; lay the oysters and shells on a large tin. Season evenly with a teaspoon salt and half teaspoon paprika. Knead well in a bowl one ounce butter, three tablespoons bread crumbs, half teaspoon curry powder and evenly cover the oysters with this. Set in a brisk oven for twenty minutes, or until a nice golden colour. Remove, dress on a large hot dish with a folded napkin and serve. 802. BROILED FAMILY RACK OF LAMB Procure a rack of tender lamb of about three-pounds weight with full breast bones; entirely remove the spinal bone and neatly trim all around. Carefully crack the bones in the middle of the rack without cutting the meat. Then with a knife make criss-crosses all over the surface of the skin. Mix on a plate a teaspoon salt, half teaspoon white pepper and a tablespoon oil; thoroughly roll the rack in the seasoning till all absorbed. Arrange on a double broiler and broil on a rather slow fire for fifteen minutes on each side. Remove, place on a large dish and keep hot. Plunge twelve small peeled potatoes into a quart boiling water with a teaspoon salt and boil for thirty minutes. Drain on a sieve. Heat a tablespoon melted butter in a black frying pan; add the potatoes, fry all around until a nice golden colour and arrange all around the rack. Spread a cabaret sauce, prepared, as per No. 246, N. B. Potatoes and cabaret sauce can be prepared before the rack. 803. CHARLOTTE, GENOISE Carefully crack eight fresh eggs in a copper basin, add four ounces powdered sugar and half teaspoon vanilla essence. Place the bottom of the basin in a pail with lukewarm water and briskly whisk up for fifteen minutes; remove the basin from the pail, add four ounces flour, gently mix with a skimmer for one minute, add two ounces melted butter and gently and carefully mix for half minute. Lightly butter six individual pudding moulds. Fill them up to three-quarters of their height with the preparation, place on a tin and set in the oven to bake for twenty minutes. Remove and let cool off. With a scoop empty the middle of each charlotte, then fill up the cavity with a whipped cream, prepared as per No. 337. Unmould on a dish, decorate with the balance of the cream and six candied cherries one on each pudding, and serve.

From The International Cook Book, 1906, page 246. Read from the scan by computer, so a word may be off; the page itself shows the original.

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804. CREAM OF CUCUMBERS, REINE Peel four medium, sound, rather green cucumbers, cut into quarters, remove all the seeds and slice. Have in a saucepan three-quarters of an ounce butter and add the cucumbers. Season with a teaspoon salt, two saltspoons cayenne pepper and one saltspoon ground nutmeg; mix the cucumbers well in the seasoning. Cover the pan and let gently smother on the range for ten minutes. Then moisten with two and a half quarts hot broth (No. 701) or hot water and let slowly boil for forty-five minutes. Heat in another saucepan one tablespoon butter, add two ounces flour, briskly stir for one minute, pour the cucumber broth into this pan, adding one and a half gills cream; briskly whisk for two minutes and as soon as it comes to a boil, gradually add half ounce butter, continually mixing until it is melted. Strain the cream through a sieve, then through a cheesecloth into a hot soup tureen and serve with bread croutons, as per No. 23, separately. 805. STRIPED BASS, PARISIENNE Procure a small, fresh striped bass of three and a half pounds; cut off the head, trim the fins, scale and wipe well, split in two through the back and remove the spinal bone. Slice exceedingly fine two small onions, place in a frying pan with a tablespoon butter and lay the fish on top. Season with a teaspoon salt and two saltspoons pepper. Cover the fish with a plate, set on a brisk range and let cook for ten minutes. Lift up the plate, add all round the fish two peeled and crushed red tomatoes, half teaspoon freshly chopped parsley and half gill white wine. Cover again and set the fish in the oven for twenty minutes. Remove, carefully dress on a hot dish, pour the garnishing around, decorate with six heart-shaped bread croutons, as per No. 90, and SUNDAY, THIRD WEEK OF FEBRUARY 231 806. POITRINES DE POULETS, LOUBET Take from jar all the chicken breasts left over from day before yesterday and thoroughly drain on a cloth. Place the marinade of the chicken in a saucepan and reduce on the range to one-third the quantity. Then strain it through a cheesecloth into a bowl. Place one and a half tablespoons melted butter in a cocotte dish on the fire and when the butter is thoroughly hot add the chicken and let brown to a nice golden colour, turning the pieces once in a while. Remove all the butter from the pan, add two tablespoons good cognac, set fire to it and burn as long as it lasts; then pour in the reduced marinade; add one very small, peeled, red carrot, one branch white celery, four peeled, well-washed and dried fresh mushrooms and one truffle, all cut into very thin julienne strips, also adding two medium, crushed red tomatoes. Tie in a bunch two branches chervil, one branch parsley, one clove and half bean sound garlic and add to the chicken. Season with half teaspoon salt and two saltspoons white pepper; lightly mix; cover the pan and set in the oven to bake for thirty-five minutes. Remove, take up the tied herbs and send to the table covered. 807. CAULIFLOWER, POLONAISE Trim off the outer leaves and stalk of a good sized white cauliflower. Place in a saucepan with two quarts boiling water and a gill hot milk. Season with a tablespoon salt. Cover the pan and boil for forty minutes. Remove, drain on a sieve and dress on a hot dish. Heat one and a half tablespoons melted butter in a frying pan, add three tablespoons fresh bread crumbs, then gently toss until a good golden colour. Pour over the cauliflower and serve. 808. MAGENTA ICED PUDDING Chop very finely six candied cherries, two candied pears, two candied figs, two plums and half a preserved peach. Place in a bowl with three tablespoons of maraschino, mix well and let infuse till required. Press half pint fresh-picked or preserved strawberries through a sieve into a bowl, add one ounce sugar and half teaspoon vanilla essence; mix well, add two gills whipped vanilla cream, as per No. 337, and gently mix with a skimmer for one minute. Have twelve lady-fingers on a plate and wet the surface of them with a tablespoon Swiss kirschwasser. Set a dome-shaped quart mould in a tub with broken ice and rock salt. Place one-third of the preparation at the bottom of the mould, nicely arrange six lady-fingers over, then spread half the quantity of fruits over the lady-fingers; add another third of the preparation over fruits, then arrange the other two lady-fingers and spread the balance of fruits over, then finally spread the preparation remaining. Cover with a sheet of white paper, put the cover on, entirely bury the mould in ice and let freeze for two hours. Remove, immerse the mould in tepid water for a few seconds, thoroughly wipe all around, unmould on a dish with a folded napkin and serve.

From The International Cook Book, 1906, page 248. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Puff Cakes (313) 809. EGGS, WASHINGTON Boil twelve fresh eggs for eight minutes. Remove, plunge in cold water for a minute, lift up and shell them; cut a piece off the thicker end of each so they will stand up; cut a quarter of the white from the top so as to enable you to easily scoop out the yolks. When all scooped out place the yolks in a bowl with one ounce finely grated Virginia ham, one saltspoon chopped parsley, one saltspoon chopped chives, one saltspoon chopped chervil, a tablespoon good butter and two tablespoons thick cream. Season with half teaspoon salt, a saltspoon cayenne pepper and half saltspoon grated nutmeg. Mix the whole together to a puree, place in a paper cornet and carefully press into the scooped-out eggs. Cut twelve round pieces of bread quarter-inch thick and one and a half inches in diameter and toast to a nice golden colour; lay an egg on each toast and place on a tin. Cover the eggs with the cut-off tops. Prepare a Mornay sauce as per No. 526 and spread it evenly over the eggs. Set in the oven to bake for ten minutes, or until a nice golden colour. Remove, dress on a hot dish and serve. Cut twelve very thin slices from a fresh piece of calf's liver; place on a plate and season with a teaspoon salt and half teaspoon white pepper, then lightly turn the pieces in flour. Thoroughly heat two tablespoons melted lard on a large frying pan, place the slices in the pan, one beside another, and fry for a minute and a half on each side. Lift up with a fork, dress on a hot dish, sprinkle with half teaspoon freshly chopped parsley, squeeze the juice of a lemon over and serve.

From The International Cook Book, 1906, page 250. Read from the scan by computer, so a word may be off; the page itself shows the original.

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811. BAKED LOBSTER, POTOMAC Procure three live lobsters of a pound each. Cut off the claws, split the lobsters in two and remove the gravel. Crack the claws with a cleaver and lay the half lobsters and claws on a large roasting tin. Season with a teaspoon salt and half teaspoon paprika, well divided; lightly butter the meat with a tablespoon melted butter. Set in the oven to bake for twenty minutes. Remove and dress on a large, hot dish. MONDAY, FOURTH WEEK OF FEBRUARY 233 Place six thin slices bacon prepared as per No. 13 over the lobster. Decorate with six quarters lemon and a little parsley greens and send to the table with following sauce separately: Place an ounce butter in a small frying pan and as soon as melted add two tablespoons tomato catsup, two tablespoons chili sauce and one tablespoon Worcestershire sauce; lightly mix with a wooden spoon and let boil for five minutes. Pour into a saucebowl and serve. 812. DELMONICO'S STEAKS, BORDELAISE Nicely trim and lightly flatten with a cleaver two tender sirloin steaks of one and a quarter pounds each. Mix on a plate one teaspoon salt, half teaspoon white pepper, with a tablespoon oil and gently roll the steaks in the seasoning; arrange on the broiler and broil on a brisk fire for eight minutes on each side. Remove and dress on a hot dish. Pour hot Bordelaise sauce, prepared as per No. 28, over and serve. 813. MASHED BROWNED POTATOES Prepare same quantity mashed potatoes as per No. 178. Place in a baking dish and with the blade of a knife neatly smooth all around. Lightly egg the surface with the knife, set in the oven to bake for ten minutes or until a nice brown colour. Remove and serve. 814. CUSTARD PIE Roll out on the corner of a table a quarter pound pie paste, prepared as per No. 117, to half inch wider than the pie plate. Lightly butter a deep pie plate, lay the paste over, press it down with the thumbs all around the edge, trim off any superfluous paste and with the aid of pincers pinch all around the border. Line the inside of the paste with a sheet of white paper, fill up with dried white beans, egg the board all around and set in the oven for fifteen minutes. Remove to a table. Carefully crack four fresh eggs into a bowl, add four ounces sugar, one teaspoon vanilla essence, three-quarters of a pint cold milk and two gills cold cream; thoroughly beat up with a whisk for two minutes. Remove the beans and paper from the pie plate and wipe the inside of the plate. Then press the preparation through a cheesecloth into the pie plate. Set in the oven to bake for twenty minutes. Remove, sprinkle a little powdered sugar over and serve either hot or cold.

From The International Cook Book, 1906, page 250. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Beefsteaks (172) Lyonnaise Potatoes (78) 823. SCRAMBLED EGGS WITH MUSHROOMS Have the same amount of eggs and other ingredients in a bowl as per No. 193, adding, en plus, four canned mushrooms very finely minced; beat up the whole together and proceed to finish the eggs exactly the same. 824. CODFISH TONGUES WITH BROWN BUTTER Soak one pound salt codfish tongues in fresh water for two hours. Drain, then plunge in a quart boiling water for ten minutes. Drain TUESDAY, FOURTH WEEK OF FEBRUARY 237 well, place on a hot dish, sprinkle a teaspoon chopped parsley over and dredge one ounce capers on top. Place an ounce butter in a black frying pan and toss on the fire until it gets a nice brown colour, pour in a tablespoon good vinegar, toss well for three seconds, pour over the tongues and serve.

From The International Cook Book, 1906, page 254. Read from the scan by computer, so a word may be off; the page itself shows the original.

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825. DEVILLED SCALLOPS EN BROCHETTE Place a pound and a half fresh scallops on a plate. Season with half teaspoon salt and half teaspoon paprika. Mix well in the seasoning. Cut from a piece of lean salt pork the same number of pieces as there are scallops, exceedingly thin and half inch square. Arrange the scallops and pork alternately and evenly on six skewers. Roll in a tablespoon oil, arrange on a double broiler and broil for five minutes on each side. Remove from the broiler, spread a devilled butter over them evenly; then lightly roll in bread crumbs; replace on the broiler and broil again for two minutes on each side. Remove and place on a hot dish. Decorate with six pieces lemon and parsley greens and serve. 826. PEACH MERINGUE PIE Roll out half inch wider than the pie piate quarter pound pie paste as per 117. Lightly butter a pie plate, place the paste over, press down with the thumbs all around the edges, neatly trim any superfluous paste around the border, pinch it all around with a pincers and lightly egg the border. Open a pint can peaches, drain well and cut into slices quarter-inch thick; place in a bowl with two tablespoons sugar and one teaspoon vanilla essence, mix well and evenly arrange on the pie plate. Set in the oven to bake twenty minutes. Remove to a table. Beat up in a basin to a stiff froth three egg whites, add two ounces granulated sugar and half teaspoon vanilla essence; gently mix with a skimmer; place the preparation over the peaches, nicely smooth the surface with the blade of a knife; sprinkle a little fine sugar over, reset in the oven for ten minutes, or until a nice golden colour. Remove and serve either hot or cold.

From The International Cook Book, 1906, page 255. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Corn Pancakes (659) 833. POACHED EGGS IN TOMATO SAUCE Have a pint tomato sauce (No. 16) in a saucepan with half pint broth and when it thoroughly boils carefully crack in six fresh eggs at a time; poach for three minutes. Lift up with a skimmer and lay on freshly prepared toasts, two eggs on each. Prepare six more in exactly the same way and serve. Strain the tomato sauce in which the eggs were poached through a cheesecloth into a bowl, let get cold, and then return to the original jar with the others. 834. BAKED SAUSAGES WITH APPLES Peel, cut in halves and core six medium, sound apples; cut into very fine slices and place in a lightly buttered earthen pan. Lightly prick with a fork twelve fresh, fat, stringless sausages and lay them over the apples. Season with half teaspoon salt and two saltspoons white pepper, divide half ounce butter in small bits over the sausages, pour two tablespoons white wine over and bake in the oven for thirty-five minutes. Remove and send to the table in the same dish.

From The International Cook Book, 1906, page 257. Read from the scan by computer, so a word may be off; the page itself shows the original.

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835. OYSTERS, CASINO Open twenty-four large fresh oysters, completely detach and keep in the deep shells with their own liquor. Finely chop six sound shallots with one green pepper and evenly divide over the oysters. Cut from a piece of lean bacon twenty-four thin, square pieces and arrange one piece over each oyster. Dredge two tablespoons fresh bread crumbs over, place on a roasting tin and set in the oven to bake for fifteen minutes. Remove, dress on a large hot dish, decorate with parsley greens and six pieces lemon and serve. 836. CURRY OF MUTTON, TARTARE Cut two pounds fresh neck of mutton into pieces one inch square. Heat a tablespoon leaf lard in a large saucepan, add the mutton and let gently brown all over for fifteen minutes, turning the pieces quite frequently meanwhile. Drain on a sieve and remove all the fat. Return the mutton to the pan, dredge with two tablespoons of flour and stir well for a minute; moisten with a pint and a half hot water, mix for a minute longer and as it comes to a boil add one whole, medium onion with one clove stuck in it, one medium carrot cut in half, one bean sound garlic. Season with a teaspoon salt and half teaspoon white pepper; then add one bay leaf, one sprig thyme, one saltspoon sage, one minced apple and a heavy teaspoon curry powder. Mix all well together, cover the pan and let boil very slowly for one hour and a quarter. Prepare a rice for curries as per No. 490. Arrange the rice crown-shape on a large hot dish. Pick up all the pieces of mutton with a fork and place in the centre of the crown. Reduce the sauce on the range to half the quantity, then press through a cheesecloth over the mutton and serve. 837. GATEAUX RELIGIEUSES Peel, cut in halves, core and slice six sound apples; place in a saucepan with three ounces sugar, half vanilla bean and one ounce good WEDNESDAY, FOURTH WEEK OF FEBRUARY 241 butter; stir well with a wooden spoon, cover the pan and slowly cook for thirty minutes, occasionally stirring. Remove from the fire, briskly press through a sieve into a bowl and cool off. Place and keep the vanilla in sugar. Roll out a pound puff paste (feuilletage) (No. 756) on a lightly floured table to the thickness of a half dollar. Cut out twelve pieces three inches square. Lightly wet the surface of six with beaten eggs; evenly divide the apple preparation on top, in the middle; neatly smooth the surface, cover each with the other six pieces and lightly press the top paste down against the edges of the first. Lightly egg the surface of -each, lay on a roasting tin and dredge two tablespoons granulated sugar over. Set in the oven to bake for twenty minutes. Remove, dress on a dish and serve. Olives Lyon Sausage (582)

From The International Cook Book, 1906, page 258. Read from the scan by computer, so a word may be off; the page itself shows the original.

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838. POTAGE COUSINETTE Finely mince a quarter of a very small, well-trimmed and thoroughly washed white cabbage, ten leaves fresh, wellwashed spinach, one small carrot, one medium-sized white onion, two leeks, four branches parsley and one bean sound garlic. Have three and a half quarts boiling water with a teaspoon salt, half teaspoon white pepper, one saltspoon thyme, one bay leaf and half sprig marjoram. Add all the above vegetables, with a small cervela sausage and one ounce butter. Cover the pan and let slowly boil for two hours. Uncover, remove the sausage, majoram and bay leaf, add two small raw potatoes cut in small squares and slowly cook again for twenty-five minutes. Cut the sausage in very thin slices, add to the soup and serve. 839. BROILED SHAD, RAVIGOTE Neatly scale, trim and remove the principal bones of half a very fresh roe shad of three pounds. Mix on a plate a tablespoon oil with a teaspoon salt, half teaspoon white pepper and roll the fish all over in the seasoning. Arrange on a broiler and broil on a brisk fire for six minutes on each side. Remove, dress on a large hot dish and send to the table with a ravigote sauce prepared as per No. 366 in a saucebowl separately. 840. FILETS MIGNON, SAUCE MINUTE Cut from a two-pound piece of well-trimmed filet of -beef six equal filets. Season with a teaspoon salt and half teaspoon pepper. Heat one tablespoon butter in a frying pan, lay in the filets, one beside another briskly fry for three minutes on each side. Remove, dress on a large 24* THE INTERNATIONAL COOK ROOK dish on top of six round pieces of toasted bread and keep warm. Skim the fat from the gravy of the pan, add one teaspoon flour; stir well, moisten with half gill claret and half gill white broth (No. 701), adding half teaspoon freshly chopped chives; mix well and briskly boil until reduced to half the quantity. Pour over the filets and serve. Remove the stems and thoroughly wipe six fresh red tomatoes. Cut a small cover from the top of each and place in a lightly buttered tin. Season all round with a teaspoon salt, a teaspoon sugar and half teaspoon white pepper. Arrange a little butter on top of each tomato, place the covers on and bake in the oven for twenty minutes or till soft, basting once in a while. Remove and serve on six separate saucers. 842. SAVARINS, CHANTILLY Prepare six savarins exactly as per No. 441. Remove the raspberries altogether. When you remove the savarins from the oven, let them cool off on a table; unmould them. Have in a small saucepan three ounces granulated sugar, half pint cold water and three tablespoons of Madeira wine. Boil for five minutes, stirring well meanwhile. Remove to a table, plunge the savarins into the sauce for five minutes. Lift them up, arrange on a dish. Pour half a teaspoon of Madeira wine over each; fill up the centre of each cake with half pint whipped cream, prepared as per No. 337, and serve.

From The International Cook Book, 1906, page 259. Read from the scan by computer, so a word may be off; the page itself shows the original.

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843. OMELETTE WITH PUR£E OF ASPARAGUS Plunge a pint of drained, canned asparagus tips into a pint of boiling water for two minutes. Thoroughly drain, then with the aid of a puree brush press the asparagus "through a small sieve into a small saucepan. Season with half teaspoon salt, one saltspoon cayenne pepper and half teaspoon fine sugar; add half ounce butter. Mix well and let cook for five minutes. * Then proceed to prepare an omelette as per No. 75, and just before folding it up spread one-third of the asparagus pure*e over the omelette, fold up, let rest for a minute; turn on to a hot dish. Arrange the balance of the asparagus at both ends of the fish and serve. THURSDAY, FOURTH WEEK OF FEBRUARY 243 • 844. FRIED OYSTERS, TARTARE SAUCE Place twenty-four large freshly opened oysters on a plate. Season with half teaspoon salt and two saltspoons white pepper, turn them well in the seasoning; then lightly roll in flour, slightly dip in beaten egg, and lastly roll in fresh bread crumbs. Place in a frying basket and fry in thoroughly boiling fat for five minutes. Lift them up, drain on a towel; sprinkle over a half teaspoon salt, dress on a hot dish, and serve with a Tartare sauce, prepared as per No. 48, in a sauce bowl separately. 845. FRENCH MUTTON CHOPS WITH BACON Neatly trim and lightly flatten six tender, French mutton chops. Mix on a plate one teaspoon salt, half teaspoon white pepper and a tablespoon of oil; gently roll the chops in the seasoning, arrange them on a broiler, and broil on a brisk fire for six minutes on each side. Remove, place on a hot dish, one overlapping another. Arrange six thin slices of bacon on top of the chops and serve. Cut out and arrange six very thin slices of bacon, broil them for two minutes on each side, remove and serve.

From The International Cook Book, 1906, page 260. Read from the scan by computer, so a word may be off; the page itself shows the original.

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846. SOFT CLAMS, GARRETT Procure twenty-four opened very fresh, good -sized soft clams; clean thoroughly, keeping nothing but the perfect bodies. Plunge in boiling water for two minutes, remove and drain well on a sieve. Heat two tablespoons butter in a saucepan, add two tablespoons flour, stir briskly with a wooden spoon; moisten with half a pint of white broth (No. 701). Season with half teaspoon salt, a saltspoon red pepper and a saltspoon ground nutmeg. Pour in half gill sherry, add half teaspoon freshly chopped parsley and half a teaspoon chopped chives. Mix well and let slowly boil for ten minutes. Dilute an egg yolk with a tablespoon cream and add it to the sauce, carefully mixing it. Now add the clams, gently mix a little, then heat without boiling for one minute. Pour into a baking dish, sprinkle over a tablespoon Parmesan cheese and bake in the oven for six minutes. Remove and serve. 847. CHICKEN CROQUETTES WITH FLAGEOLETS Carefully pick off all the meat from the turkey left over from yesterday and mince it exceedingly fine. Then proceed to prepare the croquettes exactly the same as per No. 700, substituting the following flageolets for the macedoine: Open a pint can flageolets, drain and plunge in boiling water for five minutes. Drain again, heat a tablespoon butter in a small saucepan and add the flageolets. Season with half teaspoon salt and two saltspoons white pepper and let slowly cook for five minutes, frequently tossing them meanwhile. Dress the croquettes on a hot dish, pour a gill hot demi-glace (No. 122) around them, place the flageolets at both ends of the dish and serve. Peel, cut in halves, remove the seeds from six ripe, sweet, mediumsized pears, place on a plate, add tablespoon powdered sugar, half a teaspoon ground cinnamon and one tablespoon maraschino, turn well in the seasoning and let infuse for fifteen minutes. Prepare a frying batter as per No. 204. Roll the pears in the batter and drop, one by one, in boiling fat and gently fry for ten minutes, turning with a skimmer occasionally. Lift up, drain on a cloth, lightly trim them, sprinkle over a little powdered sugar, dress on a dish with a folded napkin laid over Radishes (58) Rissolettes of Caviare (162)

From The International Cook Book, 1906, page 261. Read from the scan by computer, so a word may be off; the page itself shows the original.

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849. CREAM OF BARLEY Wash a half pound barley in several cold waters and rub with the hands until the water is clear. Then drain and place in a saucepan with two and a half quarts beef broth (No. 701); add one sliced carrot, one sliced onion and two sliced leeks. Season with a teaspoon salt, cover the pan and let gently cook for two hours. Press it through a sieve and return it to the pan; add one pint milk, two gills cream and half ounce butter; whisk the whole well together for one minute, boil again, skim off the scum, add a teaspoon powdered sugar, whisk again for a minute, pour into a soup tureen and serve. 850. HALIBUT, CAPER SAUCE Procure two pieces of fresh halibut of one and a half pounds each, place in a frying pan, season with a teaspoon salt, a half teaspoon white pepper and a half gill white wine, a gill water and a half ounce butter. Cover the fish with a lightly buttered paper, boil on the range for five minutes, then set in the oven to bake for twenty minutes. Remove, lift up the paper, carefully place the fish on a dish; remove the spinal bones and keep warm. Heat in a small saucepan half ounce butter, mix in a heavy tablespoon flour, then pour in the fish liquor with half a gill of cream. Mix well, -boil for five minutes. Dilute an egg yolk with a tablespoon cream, add to the sauce, then continually mix for half minute. Strain the sauce through a cheesecloth into another small pan, add three tablespoons capers, mix well, then pour over the fish and serve. 851. POTATOES, NORMANDE Peel, wash and drain twelve very small round potatoes. Heat in a saucepan one and one-half tablespoons butter, add the potatoes and let THURSDAY, FOURTH WEEK OF FEBRUARY 245 briskly brown for ten minutes, turning over once in a while; sprinkle over a teaspoon salt. Cover the pan, set in the oven for twenty-five minutes. Remove, lift up with a skimmer, dress on a deep dish and 852. PLOVERS IN CASES Cut off the necks, wings and feet from six fat picked and singed plovers; cut open through the back, remove the intestines and keep the livers and hearts. Remove all the bones, without cutting the skin. Place the bones, hearts, livers, necks, wings and feet in a saucepan with one gill demi-glace (No. 122) and one gill tomato sauce (No. 16), adding one bay leaf, a saltspoon thyme, half saltspoon sage, one branch parsley and one branch chervil. Mix a little, cover the pan, and let simmer for thirty-five minutes; add one tablespoon of sherry; lightly mix; let boil for five minutes. Strain through a cheesecloth into a bowl, and keep warm till required. Chop very finely two ounces lean raw veal, then pound it in a mortar with yolk of one egg, half teaspoon salt, a saltspoon cayenne pepper and a half saltspoon ground nutmeg to a fine paste. Divide this paste in the centre of the six boned plovers, spread over evenly, then give them their original forms, tie around with a string; lay on a roasting tin, place a very thin slice of larding pork over the breasts of each. Set in the oven to roast for twenty minutes. Remove from the oven, remove the pork, untie, then place in oval paper cases; spread a teaspoon of the sauce over each breast; arrange the cases on a dish with a folded napkin, decorate with parsley and serve with the rest of the sauce separately. 853. CAULIFLOWER, HOLLAND AISE Cut off the stalk and outer branches of a fresh, good-sized white cauliflower. Neatly trim all around. Have half a gallon water with a gill of milk and a tablespoon salt in a large saucepan, and when boiling add the cauliflower. Cover the pan and briskly boil for forty minutes. Remove, drain, dress on a dish with a folded napkin, and serve with the Hollandaise sauce separately. 853 A. SAUCE HOLLANDAISE Place two egg yolks in a small saucepan on the range with a teaspoon good vinegar and eight drops lemon juice from a very sound lemon. Sharply stir with a wire whisk for one minute, then place the pan into another larger one containing very hot, but not boiling, water and briskly stir for three minutes. Remove the pan from the water, then add little by little two ounces of the very best butter, continually stirring while adding it. Season with a saltspoon salt and a half saltspoon cayenne pepper. Stir well again for one minute and serve. 854. MARRON ICE CREAM Prepare a vanilla ice cream as per No. 42. Finely chop two ounces candied marrons and add to the ice cream in the freezer with two tablespoons maraschino. Mix well and serve.

From The International Cook Book, 1906, page 262. Read from the scan by computer, so a word may be off; the page itself shows the original.

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855. FRIED EGGS WITH TARRAGON BUTTER Thoroughly heat half teaspoon butter in a small frying pan; carefully crack in two fresh eggs. Season with half saltspoon salt and a third of a saltspoon white pepper; fry on the range for two minutes, then place in a brisk oven for one minute. Remove, carefully glide the eggs on a large hot dish and keep hot. Repeat, making five more similar operations. When all on the dish, sprinkle over a teaspoon very finely chopped fresh tarragon. Place an ounce of butter in a small frying pan on the range; toss until it gets a nice brown colour, then pour in a tablespoon good tarragon vinegar; lightly mix and immediately pour it over the eggs, evenly divided, and serve. N. B. If convenient, use two small pans at a time in place of one. 856. LAMB HASH, BROWNED Pick off all the meat from the leg of lamb left over from yesterday. Cut it into small square pieces. Cut half the quantity of cold, boiled potatoes to the same size as the lamb and mix both together. Finely chop up one medium white onion and lightly brown it in a small saucepan with a light tablespoon butter, frequently mixing with the wooden spoon. Add the lamb and potatoes. Season with a teaspoon salt, half teaspoon white pepper and a saltspoon ground nutmeg. Moisten with a pint of white broth (No. 701); thoroughly mix. Cover the pan, cook for five minutes on the range, then set in the oven to bake for thirty minutes. Remove, uncover; heat a tablespoon lard in a large frying pan; place the hash in this pan, give it an omelette form, and let slowly brown on the fire for ten minutes. Turn upon a hot dish, and serve. Canapes, Lorenzo (538)

From The International Cook Book, 1906, page 264. Read from the scan by computer, so a word may be off; the page itself shows the original.

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857. BROILED VENISON STEAKS, CURRANT JELLY Procure six small steaks of four ounces each from a tender leg of venison; neatly flatten them with a cleaver. Mix on a plate a tableFRIDAY, FOURTH WEEK OF FEBRUARY 247 spoon oil with a teaspoon salt and half teaspoon white pepper; repeatedly roll the steaks in the seasoning; arrange on a broiler and broil for four minutes on each side. Remove, dress on a hot dish, and send to the table with currant jelly separately.

From The International Cook Book, 1906, page 264. Read from the scan by computer, so a word may be off; the page itself shows the original.

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865. EGGS COCOTTE, LYONNAISE Heat a tablespoon butter in a frying pan, add two finely minced white onions; season with two saltspoons salt and a saltspoon white pepper; lightly mix, cover the pan with a plate and let slowly cook for fifteen minutes; take off the plate, add a tablespoon good vinegar and half teaspoon chopped parsley, mix a little; then divide the onions into six shirred-egg dishes. Carefully crack two fresh eggs into each dish. Season them with a teaspoon salt and half teaspoon white pepper, equally divided. Set the eggs in the oven for three minutes. Remove 866. FRIED SCALLOPS Place one and one-half pounds of very fresh scallops on a plate. Season with a teaspoon salt and half teaspoon white pepper, mix well in the seasoning, then lightly roll in flour, dip in beaten egg and lightly roll in bread crumbs. Arrange in a frying basket and fry in boiling fat for eight minutes. Remove, thoroughly drain on a towel, sprinkle over two saltspoons salt, dress on a hot dish with a folded napkin, decorate with six pieces of lemon and parsley greens and serve. 867. OATMEAL CAKES Boil in three-quarters of a pint of milk three ounces oatmeal with saltspoon salt for twenty minutes; let cool off. Then add three ounces sifted flour, two ounces sugar and half teaspoon baking powder. Knead with the hand for five minutes; then roll out on a lightly floured table, to the thickness of three-quarters of an inch. Then cut into six equal round pieces. Place on a lightly buttered pastry pan, lightly wet the surface with a little milk. Set in a moderate oven to bake for fifteen minutes. Remove, split open without separating, lightly butter the interior of each and serve hot.

From The International Cook Book, 1906, page 267. Read from the scan by computer, so a word may be off; the page itself shows the original.

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868. SAUSAGES WITH LENTILS, BRETONNE Soak in fresh water for twelve hours a pint of lentils. Drain well and place in a saucepan with three pints cold water, a teaspoon salt, one medium carrot, cut in quarters, one branch of celery and branch of parsley, the celery and parsley tied up together. Cover the pan and let simmer for two hours. Uncover, remove all the vegetables. Heat in a small saucepan half ounce of butter, adding two tablespoons flour; briskly stir, then add one small white onion finely chopped up; stir again and let get a light brown colour. Pour in all the liquor of the lentils in this pan, lightly mix and boil for five minutes. Then add the lentils, mix a little and boil for ten minutes more, then keep warm. Lightly prickle with the prongs of a fork twelve stringless fresh sausages. Heat a tablespoon lard in a frying pan, place in the sausages and fry for five minutes on each side. Remove. Dress the lentils on a large hot dish, arrange the sausages on top of the lentils, crown-shape, and serve. 869. STRING BEAN SALAD WITH EGGS Open a pint can string beans, wash well in cold wrater, then thoroughly drain on a cloth. Place in a bowl, add two hard-boiled eggs, cut into eight pieces each, and half teaspoon freshly chopped tarragon. Season with three and a half liberal tablespoons of dressing as per No. 863. Mix well and serve.

From The International Cook Book, 1906, page 268. Read from the scan by computer, so a word may be off; the page itself shows the original.

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870. PETITE MARMITE Have in a large saucepan three quarts of boiling water with a tablespoon salt and half teaspoon white pepper. Tie up two pounds of buttock beef with strings and add to the pan, with any beef, chicken or veal bones on hand; let slowly come to a boiling point. Carefully SATURDAY, FOURTH WEEK OF FEBRUARY 251 remove the scum from the surface with a skimmer. Peel and wash well two medium carrots, two small turnips and add to the s6up. Cover the pan and boil for ten minutes. Tie together two leeks, three branches of parsley and three branches of celery and add to the pan. Also add one small white onion, two cloves, one bay leaf, one sprig of thyme, six pepper corns and quarter of a small, wellwashed cabbage; let very slowly simmer for two and a half hours. It is very important that during the two and a half hours it should simmer exceedingly slowly but continuously; by so doing you will be able to obtain a clear, strong, excellent broth. Remove the meat and all the vegetables. Carefully skim the fat from the surface of the broth. Cut the meat into half -inch square pieces, and the vegetables — except the parsley — into quarter-inch-square pieces, and place in a hot soup tureen. Strain the broth through a cheesecloth into the tureen; place in tureen six slices of freshly toasted French bread; sprinkle over half a teaspoon of chopped parsley and 871. KINGFISH SAUT£, FINES HERBES Neatly draw, cut off the heads and split open two very fresh kingfish; remove the spinal bones; season all over with a teaspoon salt and half teaspoon white pepper; lightly wet with a tablespoon milk and gently roll in flour. Heat one tablespoon butter in a frying pan, add the fish, cut side downward; fry for six minutes, turn over with the skimmer and.set in the oven to bake for six minutes. Remove, dress on a dish, add half teaspoon chopped parsley, half teaspoon chopped chives and a saltspoon of chopped chervil to the pan; lightly mix, then squeeze in the juice of half a sound lemon, pour over the fish and serve. Neatly peel and wash eighteen of the smallest potatoes obtainable. Give them queen olive forms. Heat two tablespoons leaf lard in a frying pan, add the potatoes and fry to a nice golden colour, tossing occasionally, which will require about fifteen minutes. Then place in the oven for ten minutes. Remove, drain off the fat. Dredge over half teaspoon salt, adding half teaspoon chopped parsley and a very light tablespoon butter, toss them well and serve. 873. FOWL AU Riz, MENAGERE Neatly singe a tender, fat fowl of about three and one-half pounds. Pick out the eyes, remove the skin from the head and neck. Clip off the nails from the toes. Dip the feet in boiling water up to the first joint for two minutes, then with a coarse towel remove the skin from the feet. Neatly draw; remove the gallbag from the liver, separate the heart from the intestines and fat as well. Finely chop the liver and heart with half a medium white onion. Place the hash in a frying pan with a teaspoon butter and cook for five minutes; then transfer it into a bowl, adding to it four tablespoons bread crumbs, one ounce finely 2S2 THE INTERNATIONAL COOK BOOK chopped beef marrow, half a teaspoon chopped chervil, half a bean finely crushed garlic. Season with two saltspoons salt and one saltspoon white pepper; crack in one fresh egg and pour in one tablespoon cold milk, mix with a wooden spoon for two minutes and then stuff the fowl with the preparation. Sew up the aperture, then nicely truss the fowl. Finely chop all the giblets, place in a large saucepan, adding three branches chopped celery, one finely chopped onion and two finely chopped leeks. Set the pan on the fire and cook for ten minutes, stirring occasionally. Add the fowl to the pan, moisten with a quart of hot water. Season with a teaspoon salt and a saltspoon white pepper. As soon as it comes to a boil, add four ounces Carolina rice, cover the pan and set in the oven for one hour. Remove the fowl from the pan, untruss, dress the rice on a large dish, place the fowl on top and serve. 874. TUTTI FRUTTI JELLY Prepare a gele*e a la creme de cocoa (No. 678). Finely chop up six candied cherries, one candied pear, two candied apricots, two candied plums and a candied lemon peel. Place these articles in a cylindershaped mould, embed the mould in ice, then pour the jelly over the fruits; briskly mix with a wooden spoon until it begins to freeze; tightly cover the mould, totally bury it in ice for thirty minutes; remove, dip in tepid water for a few seconds, unmould upon a cold dish with a

From The International Cook Book, 1906, page 268. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Porgies, Maitre d'Hotel Smoked Beef in Cream (329) 875. SCRAMBLED EGGS WITH SWEET PEPPERS Cut three Spanish sweet peppers into quarter-inch square pieces, place in a frying pan with a tablespoon butter and gently cook for five minutes; crack eight fresh eggs in a bowl, add half a gill of milk, season with half teaspoon salt and one saltspoon white pepper. Sharply beat up for one minute, then pour the eggs over the peppers, mix well with the wooden spoon and cook for six minutes, very frequently, in fact almost continually, stirring them.. Dress on a hot deep dish and serve. 876. BROILED PORGIES, MA!TRE D'HOTEL Scale, neatly trim and wipe dry six small, very fresh porgies. Mix in a plate a tablespoon oil with a teaspoon salt and half teaspoon white pepper; roll the porgies repeatedly in the seasoning. Arrange on a broiler and broil for five minutes on each side. Remove, dress on a dish. Spread a maitre d 'hotel butter (No. 7) over them evenly and serve. SUNDAY, FOURTH WEEK OF FEBRUARY 253 877. BRIOCHE PASTE Sift on a table twelve ounces of the best flour; place three ounces of it into a bowl, make a fountain in the centre, place in it one-half ounce concentrated yeast and half gill lukewarm water; dilute the yeast with the water, then knead the whole together for five minutes; then fill up the bowl with lukewarm water and set in a warm place to raise for thirty minutes. Make a fountain in the flour on the table, put in it half an ounce fine sugar, half teaspoon salt, one tablespoon milk, four ounces butter and two eggs. Briskly knead with the hand for five minutes, then add two more eggs; knead with the hand for five minutes more, then add one more egg. Knead again to mix the egg. Lift the batter up from the table with the hand, and sharply throw it against the table as hard as possible; repeat this five times more. Thoroughly drain the water from the other bowl of dough, add it to this paste; sharply mix with the hand for five minutes. Place the dough in a large basin, cover with a damp towel and place in the ice box for four hours. Knead the dough on a table for five minutes, replace it in the basin, cover it, reset in the ice box for another hour. Divide the brioche paste into twelve equal pieces, gently roll out to small dome shapes, arrange on a lightly buttered baking tin; lightly egg the surface with a hair pastry brush; set in a moderate oven to bake for twenty minutes. Remove and serve hot.

From The International Cook Book, 1906, page 270. Read from the scan by computer, so a word may be off; the page itself shows the original.

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879. SOUFFLE" OF LOBSTER Heat one tablespoon butter in a small saucepan, add two tablespoons flour, briskly stir with a wooden spoon while cooking for one minute, add two gills milk and a gill cream; thoroughly mix and let boil for five minutes, then remove the pan to the table. Split in two and crack the claws of two live lobsters of one pound each. Pick out all meat from the shells and body, place it in a mortar and pound to a puree, then add three egg yolks to the sauce; briskly whisk it, then gradually add the same to the lobster in the mortar, mixing unceasingly while adding it. Season with a teaspoon salt, two saltspoons cayenne pepper and a saltspoon of grated nutmeg; lightly mix. Press the puree through a sieve into a large bowl. Beat up the white of the three eggs to a stiff froth and gently mix it with the preparation. Place the puree into a lightly buttered souffle* dish, and set in a moderate oven for twenty-five minutes. Remove and serve. 880. NOISETTE OF LAMB, SAUCE BEARNAISE Procure six small, round pieces of three ounces each, cut from a tender leg of lamb, neatly flatten and trim all around. Season with a teaspoon salt and half teaspoon white pepper. Place half ounce butter in a black frying pan, and when it obtains a nice light brown add the noisettes, one beside another, and cook for four minutes on each side. Remove, arrange a hot Bearnaise sauce, prepared as per No. 34, on a not dish; dress the noisettes over crown-like and serve. 88 1. TOMATOES EN RAGOUT Plunge four good-sized, red, sound tomatoes in the boiling water for one minute, lift them up, skin, cut them into quarters; place in a small saucepan, with half an ounce butter, three saltspoons salt, two saltspoons white pepper, three saltspoons sugar, half teaspoon freshly chopped parsley and half a bean of finely chopped garlic; lightly mix, place on the fire, cover the pan and let cook for ten minutes. Remove, pour into a deep dish and serve. 882. CREAM FRITTERS, STRAWBERRY SAUCE Have one and a half pints cold milk in a saucepan with four ounces sugar and a teaspoon vanilla essence; place the pan on the fire and boil for five minutes. Dilute one and a half ounces of corn starch in one gill cream and add to the milk, then briskly stir with the wooden spoon while boiling for three minutes; add two egg yolks, mix while cooking for two minutes more. Remove from the fire, pour the preparation into a lightly buttered tin and let cool off. Turn the preparation upon a lightly buttered part of the table, then cut into twelve even lozenge pieces. Dip each piece in beaten egg, then lightly roll in fresh bread crumbs; place in a frying basket and fry in boiling fat for ten minutes. Remove, drain on a towel, dredge two tablespoons powdered sugar over them. Dress on a hot dish. Pour a strawberry sauce around the fritters and serve. 883. STRAWBERRY SAUCE Press one gill preserved strawberries through a sieve into a saucepan, adding one ounce sugar and half a gill water; boil for five minutes and

From The International Cook Book, 1906, page 271. Read from the scan by computer, so a word may be off; the page itself shows the original.

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892. OYSTERS, FINNOISE Open twenty-four fresh, large oysters; detach them entirely from the deep shells, but leave them in the same deep shells with their own gravy. Finely chop up two medium, green peppers and evenly divide them on top of the twenty-four oysters. Squeeze two fresh red tomatoes through a sieve into a bowl and pour the juice over the oysters. Cut twenty-four very thin pieces bacon one inch square, and arrange a piece on top. of each oyster. Dredge a tablespoon fresh bread crumbs over all. Place them on a tin and bake in the oven for fifteen minutes. Remove, dress on a hot dish and serve. Should any of the juice from the oysters drop in the pan pour it over them before serving. 893. MINCED BEEF, CREOLE Cut away all the meat from the roast left over from Saturday and finely mince it. Prepare a Creole sauce as per No. 507. Add the beef to the sauce. Season with two saltspoons salt and a saltspoon white pepper; mix well and cook for twelve minutes. Pour into a deep dish 894. CARROTS, VICHY Neatly scoop and wash in cold water twelve small, sound carrots; cut them into slices a quarter inch thick; place in a saucepan with half an ounce butter and a half pint white broth (No. 701). Season with half teaspoon salt, a teaspoon sugar, and two saltspoons pepper; add two branches parsley and one branch chervil; lightly mix, cover the pan, boil for ten minutes, then set in the oven for thirty minutes. Remove, take out the parsley and chervil, pour the carrots into a vegetable Radishes (58) Lyon Sausage (582) Pure"e Faubonne

From The International Cook Book, 1906, page 275. Read from the scan by computer, so a word may be off; the page itself shows the original.

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895. PURE"E FAUBONNE, CHIFFON ADE Have a pint of white beans soaked in cold water for ten hours Drain and place them in a saucepan with two cloves, one bay leaf, two small chopped onions, one sliced carrot, two leeks, four branches parsley, one ounce lean salt pork and one ounce of lean raw ham. Moisten with six pints of hot water. Season with one and a half teaspoons salt and half teaspoon white pepper. Cover the pan and let gently simmer for two hours. Then press all through a sieve, then through a Chinese strainer into another saucepan on the range, and boil for two minutes. Finely slice four clean lettuce leaves, two clean spinach leaves; place them in a frying pan with a saltspoon butter and cook on a brisk fire for five minutes, frequently tossing meanwhile, and then add to the soup; stir well with a wooden spoon, boil for one minute longer. Pour into a 896. SEA BASS, SHRIMP SAUCE Trim and neatly wipe two very fresh sea bass of one and one-half pounds each. Place in a frying pan, season with half a teaspoon salt and two saltspoons white pepper, add half an ounce butter, half gill white wine and a gill of water. Cover the fish with a buttered paper, boil for five minutes on the range, then bake in the oven for twenty minutes. Remove, dress the bass on a hot dish. Pour the shrimp sauce over and serve. 897. SHRIMP SAUCE Mix in a small saucepan a tablespoon flour with a tablespoon melted butter, and heat for half a minute; then pour a gill of the fish liquor into this roux with three-quarters gill cream. Mix well, then drain the sauce through a Chinese strainer into another saucepan; add eight shrimps, cut into small pieces, and two tablespoons of sherry; season with a saltspoon salt and half saltspoon cayenne pepper, lightly mix, then let boil for two minutes. Dilute an egg yolk in a tablespoon milk and add to the sauce; lightly mix while heating for one minute and serve. 898. POTATOES, DEMIDOFF Peel and wash eight medium, sound potatoes; plunge them in two quarts boiling water with a teaspoon salt for twenty minutes; drain and slice them into very thin slices, then fry in boiling fat five minutes. Lift up, drain on a towel, dredge a half teaspoon salt over them. Dress on a 899. SQUAB, SAUTE, WITH TARRAGON Cut the feet and necks off six fat, fresh squabs. Split open through the back, empty, and remove the breast bones. Envelope them in a coarse towel and gently -flatten them with a cleaver. Heat a tablespoon melted butter in a large frying pan, lay in the squabs, one beside another. Season with a half teaspoon salt and two saltspoons white pepper. Fry them for six minutes, turn them over, season with a half teaspoon salt and two saltspoons white pepper and cook for six minutes on this side as well. Take them off the pan and keep on a plate. Have six very thin slices of lean raw ham, place them in the pan in which the squabs were cooked and fry on a brisk fire for one minute on each side. Arrange TUESDAY, FIRST WEEK OF MARCH 259 the ham on a hot dish, place the squabs over. Have four tarragon leaves placed on top of each squab. Skim the fat from the surface of the gravy, add a half gill white wine to the gravy, a half gill demi-glace (No. 122) and a half teaspoon finely chopped tarragon. Boil for five minutes, pour over the squabs and serve. 900. RIBS OF MUTTON, CURRANT JELLY Procure a small rack of mutton of about three and a half pounds. Break the end bones and neatly trim the red skin from the top. Season with a teaspoon salt and half teaspoon white pepper. Lay it in the roasting tin, pour a tablespoon water into the tin, then set in the oven to roast for forty minutes, turning and basting it quite frequently meanwhile. Remove, dress the mutton on a large, hot dish, skim the fat from the gravy, pour the gravy over the rack and send to the table with currant jelly separately. 901. DANDELION AND DOUCETTE SALAD Thoroughly trim and pick off all stale leaves from a pint of fresh dandelion and one pint of doucette (corn salad). Wash both well in fresh water, then thoroughly drain in a wire basket or on a cloth; place in a salad bowl, well mixed. Pour over four light tablespoons dressing, as per No. 863. Mix well and serve. 902. PUDDING, VENUS Butter a quart mould. Ornament with two ounces candied ginger cut into thin strips. Mix together in a bowl four yolks and the whites of five eggs, one pint milk or cream, two tablespoons rum and four ounces sugar; strain through a cheesecloth into the mould. Place the mould in a pan, with hot water up to half its height. Set in the oven to bake for forty minutes. Remove, let thoroughly cool off and serve.

From The International Cook Book, 1906, page 275. Read from the scan by computer, so a word may be off; the page itself shows the original.

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903. POACHED EGGS, CREAM SAUCE Have two quarts boiling water in a saucepan, with a teaspoon salt and two tablespoons vinegar. Crack in six fresh eggs, one by one, and poach for three minutes. Have six freshly prepared toasts on a large dish. Lift up the eggs with a skimmer and place two on each toast; poach six more in a similar way and place on the toasts. Prepare a cream sauce, exactly as per No. 445, pour it over the eggs 904. BOILED SALT MACKEREL, BUTTER SAUCE Soak in cold water during night two salt mackerel; remove the spinal bones. Place them in a sautoire with a quart hot water and boil for ten minutes. Remove, dress on a hot dish with a folded napkin, decorate with parsley greens, and serve with a little melted butter 905. POTATOES COPEAUX Peel, wash and drain two large, sound, raw potatoes, then cut into four even slices, crosswise, and with the point of a sharp knife cut them copeau-like to the thickness of a half dollar. Plunge them in cold water, wash well, drain on a cloth, then fry in boiling fat to a nice golden colour. Remove with a skimmer, thoroughly drain, dredge a teaspoon of salt over, dress on a dish and serve.

From The International Cook Book, 1906, page 277. Read from the scan by computer, so a word may be off; the page itself shows the original.

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906. FRIED FROGS' LEGS, TARTARE SAUCE Cut off the feet of one and a half pounds fresh, fat frogs' legs; remove any other adherings, keeping nothing but the perfect hind legs; place them on a plate, season with a teaspoon salt and a half teaspoon white pepper, well spread all over; lightly roll them in flour, then dip in beaten egg, and finally roll them in bread crumbs. Arrange in a frying basket and fry in boiling fat for six minutes. Lift them up, thoroughly drain, sprinkle a half teaspoon salt over, dress on a dish, decorate with six quarters of lemon and parsley greens and serve. 907. PEAR PIE, WITH CINNAMON Peel and cut in half eight medium, sound pears, remove the seeds, then finely slice them and place in a bowl. Season with one ounce sugar and a teaspoon.ground cinnamon. Mix well. Line a lightly buttered pie plate with a thin pie paste, as per No. 117. Place the pears in the pie plate, lightly egg the edges of the plate; cover the pears with another similar layer of pie paste; make a few small incisions on the surface, press down the two layers of paste around the border of the plate; lightly egg the surface. Set to bake in the oven for thirty minutes. Remove, let rest on a table for five minutes, sprinkle a little powdered sugar over and serve either hot or cold. TUESDAY, FIRST WEEK OF MARCH 261 Celery (86) Oysters (18) Caviare (159)

From The International Cook Book, 1906, page 278. Read from the scan by computer, so a word may be off; the page itself shows the original.

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908. CONSOMME, WITH RICE Prepare a consomme as per No. 52, strain it into another saucepan and keep hot. Boil in a quart of water with a teaspoon salt three ounces rice for thirty-five minutes. Drain on a sieve and add it to the consomme, then boil for five minutes. Pour it into a soup tureen and serve. 909. POMPANO SAUTE", BROWN BUTTER Neatly wipe two fresh pompano of one and a half pounds each. Season with a teaspoon salt and half teaspoon white pepper. Wet them with a tablespoon milk and lightly roll in flour. Heat a light tablespoon melted butter in a frying pan, lay the fish in the pan and fry for six minutes on each side. Remove, dress on a dish, and take all the fat from the pan; place in it three-quarters of an ounce butter and toss on the fire till of a brown colour; pour over the fish, decorate with six "quarters" of lemon and serve. 910. LAMB STEAKS, DEVILLED Procure six small lamb steaks, cut from a tender leg of lamb, of four ounces each. Neatly flatten them. Mix on a plate a teaspoon salt, half teaspoon white pepper and a tablespoon oil; repeatedly roll the steaks in the seasoning, arrange on a double broiler and broil for four minutes on each side. Remove, spread a devilled butter (No. n) over them, then roll in bread crumbs; replace on the broiler and broil again for two minutes on each side. Pour a devilled sauce (No. 82) over a hot dish, place the steaks over the sauce and serve. 911. FRENCH ARTICHOKES, POIVRADE Cut off the stalks and all stale leaves and neatly trim the under part of three medium-sized fresh -French artichokes. Rub the under part of each with a quarter of a lemon to prevent getting black, cut each into half, dress on a hors d'oeuvres dish and serve with the following sauce: Place in a bowl a teaspoon French mustard, two tablespoons vinegar and three tablespoons oil. Briskly mix the whole together with a wooden spoon for two minutes. Pour in a saucebowl and serve separately. 912. MARROW PUDDING Finely chop up three ounces raw beef marrow; place it in a basin with three ounces bread crumbs and briskly mix both with a wooden spoon for two minutes, then add two egg yolks, with two ounces sugar; mix again for two minutes longer; add half ounce candied lemon or orange peel, one tablespoon rum and one tablespoon sherry; mix again for a minute. Beat the whites of the two eggs to a stiff froth and gently add to the mixture, lightly mixing meanwhile. Lightly butter six small pudding moulds, then fill them up with the preparation; place the moulds in a roasting pan, pour hot water into the pan up to half the height of the moulds; set in the oven and bake for thirty-five minutes; remove, unmould upon a hot dish. Pour a rum sauce, prepared as per No. 41, over and serve.

From The International Cook Book, 1906, page 279. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pigs' Feet on Toast (434) Griddle Flannel Cakes (136) 913. SHIRRED EGGS, HECKSCHER Plunge two medium, sound, fine red tomatoes in boiling water for one minute, take up and peel them, then cut into pieces and keep on a plate. Finely mince four medium, fresh mushrooms, neatly peeled, washed and thoroughly drained, and place them in a small saucepan with a finely minced green pepper and half an ounce raw ham cut into very small dice pieces; add a tablespoon of butter, place the pan on the fire and gently cook for ten minutes, frequently mixing with the wooden spoon meanwhile. Add the tomatoes; season with three saltspoons salt and one saltspoon white pepper; lightly mix. Finely chop up together a quarter bean sound garlic, one branch well-washed and drained parsley and one branch chervil, and add to the tomato pan. Lightly mix and let briskly cook for six minutes. Pour this preparation into a large baking dish; carefully crack twelve fresh eggs over the tomatoes. Mix half teaspoon of salt with two saltspoons of white pepper and a saltspoon ground nutmeg, and evenly sprinkle the seasoning over the eggs. Arrange two tablespoons of sweet cream over the yolks of the eggs. Set in the oven to bake for six minutes. Remove, place the baking dish on another cold one and serve. Curried Scallops (53) Entrec6tes Pojarsky

From The International Cook Book, 1906, page 280. Read from the scan by computer, so a word may be off; the page itself shows the original.

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914. ENTRECOTES, POJARSKY Neatly trim and flatten two tender sirloins beef of one and a quarter pounds each. Season with a teaspoon salt and half teaspoon paprika. WEDNESDAY, FIRST WEEK OF MARCH 263 Heat a light tablespoon butter in a frying pan, place the steaks in the pan, one beside another, and cook for eight minutes on each side. Remove, place on a dish, pour the gravy over the steaks and keep hot. Prepare the same quantity of noodles as per No. 333 and arrange around the sirloins. Place an ounce of butter in a small saucepan, with two tablespoons of fresh bread crumbs, and toss on the fire until a nice golden colour; pour over the steaks and noodles and serve. 915. GATEAU, CARMELITE Prepare a pate-a-choux as per No. 336. Slide a quarter-inch tube to the bottom of a pastry bag, drop the paste into the bag, then have a clean baking tin; press down the paste into large olive shape in the tin and set them to bake in a slack oven for twelve minutes. Remove, let cool off. Place half a pint of sweet cream in a copper basin, set on the ice and whisk up to a thick frost, then add two ounces fine sugar and one teaspoon vanilla essence; whisk again for a minute. Thoroughly wash and dry the bag used before, then drop the whipped cream into the bag, with the tube at the bottom as before. With a small stick the size of a pencil make a small, round opening in the centre and bottom of the cakes and insert cream in the opening of each cake. Have a clean melonshaped, quart pudding mould. Then carefully line the bottom and sides of the mould with the cakes and fill the interior of the mould with the rest of the cream. Carefully turn the cake into a cold dish, dredge a little fine sugar over and serve. Veal Broth aux Racines

From The International Cook Book, 1906, page 280. Read from the scan by computer, so a word may be off; the page itself shows the original.

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916. VEAL BROTH AUX RACINES Cut into small dice pieces one medium red carrot, one white turnip, two leeks, two branches white celery, one medium, white onion, two ounces lean raw veal from a leg, and one ounce lean raw ham. Heat one and a half teaspoons melted butter in a saucepan, add the above articles, stir well with the wooden spoon for one minute, then gently brown for ten minutes. Moisten with two and a half quarts white broth, season with a teaspoon salt and two saltspoons pepper, let come to a boil; skim the fat from the surface. If there be raw meat bones of any kind on hand add them to the pan. Cover the pan and let simmer for twenty-five minutes, then add two tablespoons of raw Italian rice. Season with one teaspoon Worcestershire sauce, re-cover the pan and slowly cook for thirty minutes more. Remove all the bones from the pan, skim off the fat, pour into a hot soup tureen and serve. 917. PICKEREL, HORSERADISH SAUCE Trim off the fins, cut off the head and neatly wipe a three-pound very fresh pickerel. Split in two through the back, remove the spinal bone, place fish in a sautoire pan. Season with a teaspoon salt and half teaspoon paprika. Moisten with a half gill white wine, a gill water, adding half an ounce butter. Cover with a lightly buttered paper, boil for five minutes on the range, then bake in the oven for twenty minutes. Remove and keep hot. Heat a tablespoon melted butter in a small saucepan, add two level tablespoons flour; stir briskly while heating for half minute, then pour in one gill hot milk and three-quarters gill of the fish liquor; season with a saltspoon salt and half saltspoon pepper, mix until it comes to a boil, then add two tablespoons freshly grated horseradish; lightly mix. Dress the fish on a hot dish, pour the sauce over and serve. 918. SALMI OF DUCKLING, PARISIENNE Singe and neatly draw a fat duckling of about four to five pounds, keeping the heart and liver freed from the gall bag on a plate. Place in a small roasting pan a quarter sliced carrot, half a sliced onion, one sliced branch celery, one clove and a sprig of bay leaf; then place the duck on top. Season with a heavy teaspoon salt and half teaspoon white pepper; pour two tablespoons water in the pan, neatly spread a half tablespoon melted butter on top of the bird. Set in a brisk oven for twenty-five minutes, or until of a nice golden colour. Remove it from the oven. Then cut away the legs and breast from the duck, and cut each leg and the breast in three pieces. Place the pieces in a sautoire with two tablespoons sherry and a tablespoon brandy and keep warm. Place all the vegetables from the pan in a mortar, add the whole carcass, liver and heart, and sharply pound the whole to a pulp; transfer into a small saucepan with two gills of demi-glace (No. 122) and one gill tomato sauce; mix well and let boil for ten minutes. Strain this through a cheesecloth into the pan with the duck; lightly mix, let slowly boil for fifteen minutes on the range. Dress the pieces of duck on a hot dish, one overlapping another. Pour the sauce over and serve. 919. ASPARAGUS, BE"AXNAISE SAUCE Open a can of fine asparagus, and carefully lay them in a sautoire with their liquor; add a half pint water and a teaspoon salt, set on the fire, and as soon as it 'comes to a boil lift up the asparagus with a skimmer and lay on a napkin over a hot dish and send to the table with a freshly prepared B^arnaise, as per No. 34, separately. 920. MACAROON ICE CREAM Prepare the same quantity of macaroons as per No. 43. Place twelve of them on a tin and thoroughly dry them in the open oven. Remove and finely crush them. THURSDAY, FIRST WEEK OF MARCH 265 Have a vanilla ice-cream preparation as per No. 42, and just after straining the preparation into the freezer add the crushed macaroons. Mix well with a wooden spoon, proceed to finish the ice cream in the same manner, and serve with twelve macaroons around it.

From The International Cook Book, 1906, page 281. Read from the scan by computer, so a word may be off; the page itself shows the original.

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921. POACHED EGGS WITH WHITE WINE Have a quart of water in a saucepan with a teaspoon salt, the juice of a sound lemon and one gill white wine, and when it briskly boils carefully crack in six fresh eggs and poach for three minutes. Carefully remove them with a skimmer, neatly trim and place them on three freshly prepared toasts. Poach six more in a similar way, arrange them on three other toasts and serve very hot. 922. PICKED-UP CODFISH IN CREAM Neatly shred a pound of boneless codfish, and plunge into a quart of boiling water for five minutes. Thoroughly drain on a sieve, carefully press the cod with a spoon, so as to get it as dry as possible. Mix in a saucepan one and a half tablespoons.of melted butter with one and a half tablespoons of flour; pour in one gill of hot milk and one gill of cream. Season with two saltspoons of white pepper and a saltspoon of grated nutmeg. Lightly mix until it comes to a boil, then add the codfish; lightly mix, cook for five minutes longer, lightly mixing once in a while, dress on a hot dish and serve. 923. BEEF HASH Pick off all the meat from the roast beef left over from yesterday and cut it into small dice pieces. Have half that quantity of finely chopped, cold, boiled potatoes. Heat a tablespoon butter in a small saucepan, add one finely chopped onion and cook to a light brown, occasionally stirring. Add the beef and potatoes. Season with half teaspoon salt, two saltspoons white pepper, and a saltspoon ground nutmeg. Moisten with half pint white broth (No. 701). Lightly mix, cover the pan and cook on the range for five minutes, then set in the oven to bake for thirty minutes. Remove, dress on a hot dish, sprinkle a teaspoon of freshly chopped parsley over and serve. Oyster Saute, Meuniere (749)

From The International Cook Book, 1906, page 283. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare the broth as per No. 578, adding a tender, well-cleaned fowl, which will be used for dinner to-night. 924. VEAL CHOPS, PIEDMONTAISE Heat a tablespoon butter in a small saucepan, add one finely chopped onion, one ounce finely chopped lean raw ham and half a finely chopped green pepper; slowly cook for five minutes or until a light brown, frequently stirring meanwhile. Add four ounces Italian rice, gently stir and cook for five minutes, lightly mixing at the bottom meanwhile; moisten with a pint of broth (No. 701) and one gill tomato sauce (No. 16). Season with a teaspoon salt, two saltspoons white pepper and half saltspoon Spanish saffron. Mix again, cover the pan, boil for five minutes, then set in the oven for twenty-five minutes. Remove and keep warm. Neatly trim and flatten six veal chops. Season them all around with a teaspoon salt and a half teaspoon pepper; lightly roll them in flour, then in beaten egg and in bread crumbs. Heat two tablespoons lard in a frying pan, add the chops, one beside another, and fry for eight minutes on each side. Dress the rice in the centre of a dish, dome shape, arrange the veal chops around the dish and serve. 925. OMELETTE SOUFFLE AU RHUM Place four egg yolks in a bowl with three ounces granulated sugar and two tablespoons good rum; sharply mix with a wooden spoon for eight minutes. Beat up to a stiff froth the whites of six eggs, add to the yolks, and gently mix with a skimmer for one minute. Arrange three-quarters of the preparation on a large baking dish in omelette form. Place the rest of the preparation in a pastry bag, with a fancy tube previously placed at the bottom of the bag, then decorate the top and all around the omelette with the contents of the bag. Dredge two tablespoons sugar all over the omelette, place the dish on a hot range a minute, then set in the oven to bake for twenty minutes. Remove and immediately send to the table. DINNER

From The International Cook Book, 1906, page 284. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Weakfish, Maitre d'H6tel Potatoes, Bignons (403) Chicken Patties, Parisienne Green Peas with Mint (375) Roast Quails, sur Canapes (272) Babas aux Fruits 926. CONSOMM£, DESLIGNAC Prepare a consomme* as per No. 52, straining it into another saucepan; keep it simmering. Crack in a bowl one egg, adding the yolk of another THURSDAY, FIRST WEEK OF MARCH 267 diluted with a gill hot consomme*. Lightly butter two small pudding moulds; strain this preparation through a cheesecloth into the two moulds, place them in a small tin with hot water up to half their height and bake in the open oven for fifteen minutes. Remove, let cool off, unmould, cut the custard into thin slices, then add them to the consomme*; add also three tablespoons of canned or cooked green peas, heat up a minute, pour into a soup tureen and serve. 927. BROILED WEAKFISH, MA!TRE D'HOTEL Cut the head off, trim and split in two through the back, a very fresh weakfish of three pounds. Remove the spinal bone, season with a teaspoon of salt and half teaspoon paprika. Rub it all around with a teaspoon oil, place it on the broiler, cut side downward, and broil for six minutes on each side. Remove, dress on a dish, spread a maitre d'h6tel butter, as per No. 7, over and serve. 928. CHICKEN PATTIES, PARISIENNE Remove all the meat from the fowl of this morning, and cut into quarter-inch square pieces. Cut in same shape six canned mushrooms and one truffle. Heat in a saucepan one tablespoon butter with two level tablespoons flour; stir a little, then moisten with a half pint white broth; mix well. Season with half teaspoon salt, one saltspoon cayenne pepper and half saltspoon grated nutmeg; lightly mix and reduce the sauce ten minutes, frequently stirring with the wooden spoon. Then add the chicken, mushrooms and truffles, with a tablespoon sherry. Mix well and cook for ten minutes more, lightly mixing occasionally. Dilute an egg with a tablespoon cream and add to the rest, continually stirring while heating for one minute. Place six patties on a hot dish, fill them up with the preparation, cover them, decorate with a little 929. How TO PREPARE PATTIES Roll out on a lightly floured table a half pound fueilletage (No. 756) to the thickness of a quarter inch; then with a round pastry (dentilated) cutter three inches in diameter cut out six pieces and turn them on a clean, cold, lightly wetted baking sheet, and with a plain round cutter of one and a half inches in diameter make an incision in the centre of each down to three-quarters of the height of the paste, being very careful not to cut through. With a hair pastry brush lightly wet the surface of each, and with the back of a fork make a few light lines in the centrepiece of each. Set in a brisk oven for fifteen minutes. Remove, carefully lift up the covers without breaking them and empty them with a fork. Place them on a plate, cover, and keep warm until required. 930. BABAS AUX FRUITS Prepare the paste and bake six babas as per No. 687. Place in a saucepan three-quarters pint water with four ounces sugar and two tablespoons kirsch, let come to a boil, then drop the babas in the syrup and infuse for three minutes, but only three at a time. Lift up with a skimmer, stand on a dish, pour the fruit sauce over them and 931. FRUIT SAUCE Cut into small dice pieces half a peeled, seeded pear, quarter of a peeled and cored apple, half a canned apricot, six preserved, stoned cherries, two slices of peeled and cored pineapple and any other fruit at hand. Place all these fruits in a small pan with two ounces sugar, one gill water, one tablespoon kirsch and one tablespoon maraschino; boil for five minutes and use as required.

From The International Cook Book, 1906, page 284. Read from the scan by computer, so a word may be off; the page itself shows the original.

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932. SCRAMBLED EGGS, EN SURPRISE Stick a needle in the thick, round end of eight fresh eggs, then carefully clip off a small piece at the thin ends. Shake out the inside of the eggs into a bowl, keeping both shells and covers. Season the eggs with a half teaspoon salt and two saltspoons white pepper, pour in a half gill milk and beat up with a fork for one minute. Heat a tablespoon butter on a frying pan, pour in the beaten eggs, stir well with a wooden spoon for two minutes, let rest for one minute, then stir again while cooking for three minutes. Prepare six small, round toasts of one and a half inches in diameter and cut out a small, round piece in the centre of each. Place them on a dish with a folded napkin, then fill the six shells with scrambled eggs, set the eggshells on the cavity of the toasts, cover them with their covers and serve.

From The International Cook Book, 1906, page 286. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Halibut Steaks (61) Chicken Livers en Brochettes (600) 940. FRIED EGGS, ANCHOVY BUTTER Crack two fresh eggs in a lightly buttered, small frying pan. Season with a half saltspoon salt and quarter saltspoon white pepper and fry for three minutes. Glide them on a hot dish and keep warm; proceed to prepare five other portions in the same way. When all are on the dish place an ounce of butter in a small frying pan, toss well on the fire until of a light brown, then pour in a teaspoon anchovy essence and a teaspoon good vinegar; toss lightly again, then pour over the eggs and

From The International Cook Book, 1906, page 289. Read from the scan by computer, so a word may be off; the page itself shows the original.

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941. OYSTER COQUILLES WITH CELERY Cut a well-trimmed and cleaned stalk of fine, crisp white celery into quarter-inch square pieces and boil in a pint of water with half teaspoon salt for thirty-five minutes. Thoroughly drain, and keep one and a half gills of the celery broth. Mix in a saucepan one tablespoon butter with two tablespoons flour; briskly stir while heating for one minute; pour in the one and a half gills celery broth, adding one gill cream. Season with half teaspoon salt, two saltspoons paprika and saltspoon grated nutmeg, mix well and let gently simmer for twenty minutes. Plunge twentyfour large, fresh-opened oysters with their liquor into a half pint water and boil for five minutes. Drain, add the oysters and celery to the sauce, with a half gill of the liquor; lightly mix, then evenly divide the preparation in six table shells. Sprinkle over them two tablespoons grated Parmesan cheese, place the shells on a tin, then set in the oven for ten minutes or till of a nice golden colour. Remove and serve. N. B. Unless otherwise mentioned, a tablespoon flour means about a "level," not a "heaping," tablespoonful. 942. RAGOUT OF MUTTON, FERMIERE Cut four pounds of mutton, from the neck part, into pieces one and a half inches square. Heat three tablespoons lard in a saucepan, add the mutton, season with one and a half teaspoons salt and half teaspoon white pepper, and cook to a light brown. Remove all the fat from the pan and sprinkle three tablespoons flour over the meat; stir with a wooden spoon while cooking for two minutes. Moisten with a half pint water and a pint pure tomato juice; lightly mix and briskly boil for three minutes. Pick up the pieces of mutton with a fork and place in another saucepan. Strain in the gravy and set the pan on the fire. Season with half teaspoon salt, add two finely minced carrots, six very small onions lightly browned in butter, the two ounces of cooked pork left over from yesterday, cutting it in small quarter-inch square pieces; two medium, peeled, raw potatoes cut in large olive forms. Tie together two branches of parsley, two branches of chervil, one bay leaf, two cloves and one bean sound, peeled garlic and add to the ragout; gently mix. Cover the pan, boil for five minutes, then set in the oven for one hour. Remove, skim the fat from the surface, take out the tied herbs, add three tablespoons of cooked green peas, mix a little, pour into a deep, hot dish and send to the table. Crack four eggs in a bowl, add six tablespoons flour and one saltspoon salt. Sharply beat up with a whisk for five minutes, then gradually add one and a half gills cold milk, continually mixing for five minutes more. Lightly butter two large frying pans and thoroughly heat them on the fire. Divide the batter, spreading it all over the bottom and sides of the pans. Cook on the fire for one minute, then place in the oven for five minutes. Remove to the oven door, sprinkle a little powdered sugar over them, return to the oven for three minutes more. Remove, glide them on two different dishes, and serve with six " quarters" of sound lemon and powdered sugar separately. Olives Lyon Sausage (582)

From The International Cook Book, 1906, page 289. Read from the scan by computer, so a word may be off; the page itself shows the original.

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944. SORREL SOUP Remove the stalks from a pint of very fresh sorrel. Wash well in running cold water, take up with the hands and carefully press out all water. Then cut it into julienne strips. Heat a tablespoon butter in a saucepan, add the sorrel, cover the pan and steam on a slow range for ten minutes, occasionally mixing meanwhile; then mix in two tablespoons flour, moisten with two quarts white broth (No. 701) or water and one pint milk. Season with two teaspoons salt, half teaspoon white pepper and one teaspoon of sugar; mix a little, then let slowly boil for twenty SATURDAY, FIRST WEEK OF MARCH 273 minutes. Add the white of one egg and a half gill of cream; boil for one minute. Dilute the egg yolk with two tablespoons milk and add to the soup. Continually mix while cooking for five minutes more. Pour 945. SHEEPSHEAD, CAROLINE Cut off the head, scale, trim and wipe well a fresh sheepshead of three and a half pounds. Split in two through the back, remove the spinal bone and lay in a small tin. Season with a teaspoon salt and half teaspoon paprika; pour in a half gill white wine and a gill of water; place six finely chopped shallots on top of the fish, spread half ounce of butter over the surface; place two branches parsley in the pan. Cover the fish with a sheet of lightly buttered paper, boil on the range for five minutes, then set in the oven for twenty minutes. Remove, dress on a hot dish and keep hot. Mix in a saucepan one tablespoon melted butter with one and a half tablespoons flour, then strain in the fish gravy, adding half a gill tomato sauce (No. 16); mix well, boil for two minutes, pour over the fish and serve. 946. POTATOES, VAUBAN Cut four medium, peeled and washed potatoes into dice-square pieces, plunge them in boiling water for two minutes, drain on a sieve; heat one tablespoon butter in a large frying pan, add the potatoes, season with half teaspoon salt and two saltspoons white pepper and gently fry them for ten minutes, or until a good golden colour, frequently tossing them meanwhile. Dress on a hot dish and serve. 947. VEAL TONGUE BRAIS£ WITH SPINACH Place a mirepoix, prepared as per No. 271, at the bottom of a braising pan, with two tablespoons leaf lard, and lightly brown on the fire for ten minutes. Add three well-trimmed, fresh veal tongues; season with a teaspoon salt and half teaspoon white pepper. Moisten with half pint broth (No. 701), one gill demi-glace (No. 122), a half gill tomato sauce (No. 16) and one tablespoon of tarragon vinegar. Cover the pan, let boil for ten minutes, then set in the oven for fifty minutes. Remove, skin the tongues; cut them into halves, lengthwise. Place a spinach, prepared as per No. 399, on a hot dish. Dress the tongues over the spinach, strain the gravy around and serve. 948. HINDUSTAN VEGETABLES Cut off the ends and stalks of twelve very good-sized fresh okras; plunge and keep them in cold water until required. Cut in half and finely slice one medium, white onion and fry it in a tablespoon butter for five minutes, adding half a small, peeled eggplant cut into half-inchsquare pieces; lightly mix and cook for six minutes; then add the okras well drained, and one peeled, red, crushed tomato. Season with a teaspoon salt, half teaspoon white pepper and half teaspoon curry liowder; mix a little. Cover the pan and cook on range for five minutes, then set in the oven for thirty minutes. Remove, pour into a vegetable

From The International Cook Book, 1906, page 290. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Spanish Mackerel (689) Julienne Potatoes (799) 949. OMELETTE JARDINIERE Place in a small frying pan two tablespoons cooked green peas with two tablespoons canned string beans, cut into very small pieces, and one tablespoon canned asparagus tips; add one tablespoon butter. Season with three saltspoons salt and one saltspoon white pepper and let cook on the range for five minutes. Dredge over a teaspoon flour, toss a little, add half gill milk and half gill cream, also a few little bits of butter; mix well and let cook for five minutes. Prepare an omelette, as per No. 75, and just before folding up spread half the prepared vegetables over the omelette; fold up both sides, let rest, turn out upon a hot dish, arrange the balance of the vegetables around the dish and serve. Cut off the heads of six fat squabs; remove feet at the first joint, split open through the back, draw and remove their breast bones; envelope squabs in a coarse towel and flatten them with a cleaver. Mix on a plate a teaspoon salt, half a teaspoon white pepper and one tablespoon oil. Repeatedly roll the birds in the seasoning. Arrange on a double broiler and broil for six minutes on each side. Remove, dress on a hot dish on freshly prepared toasts, spread a little butter over them and serve with watercress around the dish.

From The International Cook Book, 1906, page 292. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cream of Caramel (480) Have three medium stalks fresh celery. Pick off all leaves and roots, keeping only the perfect hearts for to-night's dinner. Cut the branches into small pieces, and the roots as well, then thoroughly wash in cold water, drain well and place in a saucepan with one and a half SUNDAY, FIRST WEEK OF MARCH 275 pounds finely chopped lean, raw shin of beef, two branches of wellcleaned parsley, one branch of chervil and a fine branch of chives. Add two egg whites; season with two teaspoons of salt and two saltspoons white pepper; stir with a wooden spoon for five minutes, then gradually pour in two and a half quarts water, continually stirring while adding it; place the pan on the open fire and continually mix until it comes to a boil. Shift the pan to the corner of the range and let gently simmer for one and a half hours. Strain the broth through a cheesecloth into six cups and serve. If any of the broth is left over, strain it into the white broth (No. 701). 952. PLAIN-BAKED LIVE LOBSTERS Cut off near the body the large and small claws of three small lobsters, one pound each. Split the bodies into two even halves, crack the claws with a cleaver and remove the stony pouch; season the bodies with a half teaspoon salt and a half teaspoon paprika; spread a tablespoon oil over the bodies; place the large claws and bodies on a roasting tin and set in the oven for twenty-five minutes. Remove, dress the lobsters on a large dish, decorate with a little parsley greens and six "quarters" of lemon and serve. 953. TURKEY HASH EN BORDURE Detach all the meat from the turkey left over from yesterday and cut into very small, square pieces; keep on a plate until required. Mix in a small saucepan a tablespoon butter with one and a half tablespoons flour; stir well while heating for half a minute; pour in a gill cream and a gill milk. Mix well until it comes to a boil, then add the turkey. Season with a half teaspoon salt, a saltspoon cayenne pepper and a saltspoon grated nutmeg; lightly mix and let simmer for ten minutes. Remove and keep hot. Slide a fancy tube at the bottom of a pastry bag, then drop in a brioche potato preparation, as per No. 95, and nicely decorate the border of a baking dish with it. Pour the hash in the centre of the dish, sprinkle a tablespoon Parmesan cheese over it and place in the oven for ten minutes. Remove and serve. Celery (86) Salted Devilled Almonds

From The International Cook Book, 1906, page 292. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Lamb Chops (748) Potatoes, Alumette (196) 962. SHIRRED EGGS WITH CALF'S BRAINS Procure a very fresh calf's brain, plunge in cold water for five minutes. Carefully remove all fibres, then place in a saucepan with a pint water, a teaspoon salt, a tablespoon vinegar and one sprig of bay leaf; boil for five minutes, then drain. Cut the brain into twelve even slices. Lightly butter six shirred-egg dishes, carefully crack two fresh eggs into each dish; season with half teaspoon salt and two saltspoons white pepper evenly divided over the twelve eggs. Place two slices of calf's brain in each dish, then set in the oven for three minutes. Remove, lightly brown an ounce of butter in a small frying pan, add one tablespoon vinegar and half teaspoon freshly chopped parsley; mix a little, pour over the eggs evenly and serve.

From The International Cook Book, 1906, page 296. Read from the scan by computer, so a word may be off; the page itself shows the original.

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963. SARDINE TOASTS, DEVILLED Prepare six lightly buttered toasts. Place two medium, split sardines over each toast. Spread a very little French mustard over the MONDAY, FIRST WEEK OF MARCH 279 sardines. Dredge over a tablespoon bread crumbs; divide a tablespoon butter over the top; place on a tin and set in the oven for five minutes. Remove, and serve in a dish with a folded napkin, and with six "quarters'* of lemon around the dish. 964. MINCED TENDERLOIN, POINT DU JOUR Cut a pound of tenderloin into twelve even slices. Season with half teaspoon salt and two saltspoons white pepper. Heat a tablespoon melted butter in a frying pan, add the beef, and briskly cook for one minute on each side. Remove and dress on a hot dish, one overlapping another, and keep warm. Add four finely chopped shallots to the pan, cook for a minute, then add half gill claret, half gill demi-glace (No. 122), and half a teaspoon finely chopped chives; then let briskly reduce for five minutes. Pour over the beef and serve. 965. PRUNE PIE Soak one pound dry prunes in plenty of cold water for ten hours. Remove stones, drain well, wipe thoroughly and place in a bowl with four ounces sugar and half teaspoon ground cinnamon; mix well for a minute, then proceed to finish the pie as per Nos. 117-118.

From The International Cook Book, 1906, page 296. Read from the scan by computer, so a word may be off; the page itself shows the original.

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966. CREME SOUBISE Finely slice four medium onions, place in a saucepan with two and a half pints milk and one and a half pints white broth (No. 701). Season with two teaspoons salt, two saltspoons cayenne pepper, and a saltspoon grated nutmeg; boil rather slowly for thirty-five minutes. Heat in another saucepan one and a half tablespoons melted butter, mix in four tablespoons flour; stir well while heating for a minute. Pour in the milk and briskly mix with the whisk for three minutes, let boil for five minutes, add a half gill cream and half ounce butter. Dilute one egg yolk with a tablespoon milk and add to soup. Stir while heating without boiling for two miuntes. Strain soup through a strainer into a soup tureen and serve with a plate of bread croutons (No. 23) separately. 967. BREAST OF VEAL, MARSEILLAISE Procure a fresh breast of veal of three pounds. Cut into twelve equal pieces. Heat two tablespoons lard in a black frying pan. Arrange veal in pan and brown for six minutes on each side. Transfer into a saucepan, without the fat; add one carrot cut in half and finely sliced. a medium onion and one branch celery cut the same way, and one tablespoon butter. Season with a teaspoon salt and two saltspoons white pepper; lightly mix; cover pan and set on side of range to sweat for ten minutes. Add one tablespoon flour, stir well, pour in one gill hot water, half a gill claret and one gill tomato sauce (No. 16). Cover pan, boil for five minutes, then set in oven for thirty-five minutes. Prepare a smooth hash, with two branches well-cleaned parsley, two branches chervil, four branches chives and one clove garlic, then add half of this hash to the pan, mix a little and keep hot. Cut two fresh, peeled, red tomatoes into three slices each. Season with half teaspoon salt and two saltspoons white pepper; turn over the tomatoes in the remaining herb hash, then lightly roll in flour. Heat a tablespoon melted lard in a frying pan, place in the tomatoes and fry for two minutes on each side. Dress the pieces of veal in centre of a large dish, pour over the sauce, arrange the tomatoes around and serve. 968. FRIED OYSTER PLANTS Cut off the stalks and thoroughly scrape a bunch very fresh oyster plants. Plunge in cold water with a tablespoon vinegar, thoroughly wash and drain. Cut in half, then each half into two. Place in a saucepan with a quart cold water, half a sliced lemon and a teaspoon salt. Cover the pan and let boil for forty minutes. Drain on a sieve, place on a plate, add juice of half a lemon and half teaspoon chopped parsley, mix well in the seasoning and let incorporate for ten minutes. Have a frying batter ready (No. 204). Take up and roll the oyster plants in the batter and rapidly plunge in boiling fat, one by one, and fry for ten minutes or until a good golden colour. Lift them up with a skimmer, thoroughly drain on a cloth, neatly trim, dress on a hot dish and serve. 969. STRAWBERRY SOUFFL£ Place in a small basin four ounces strawberry jelly, add two ounces fine sugar and one tablespoon maraschino. Set the basin on ice, add two egg yolks, and sharply mix with a wooden spcon for ten minutes. Beat up five egg whites to a stiff froth and add to the strawberry jelly; lightly mix with a skimmer for half minute. Pour the preparation into a souffle dish. Sprinkle a little fine sugar over, set in the oven for twenty minutes. Remove and immediately send to the table.

From The International Cook Book, 1906, page 297. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Devilled Ham (451) Baked Potatoes (683) 970. POACHED EGGS, CELERY SAUCE Cut four branches well cleaned white celery into very small square pieces; place in'a saucepan with half pint water and half teaspoon salt TUESDAY, SECOND WEEK OF MARCH 281 and boil for twenty minutes. Mix in another pan one tablespoon butter with one and a half tablespoons flour. Add the celery and liquor, with half gill cream. Season with saltspoon cayenne pepper and half saltspoon grated nutmeg, mix well for one minute and let boil for four minutes. Prepare twelve poached eggs on toast (No. 106), pour over the sauce and serve. 971. YELLOW PERCH, SAUT£ Scale, trim and wipe six small, very fresh yellow perch. Season with a teaspoon salt and half teaspoon white pepper, lightly wet with milk, then roll in flour. Heat one and a half tablespoons butter in frying pan, add the perch, one beside another, and fry for six minutes on each side or till a nice golden colour. Remove, dress on a hot dish, squeeze over the juice of half a sound lemon and pour the butter from the pan

From The International Cook Book, 1906, page 298. Read from the scan by computer, so a word may be off; the page itself shows the original.

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972. OYSTERS, ANCIENNE Open twenty-four large, fresh, salty oysters, detach from but leave in shells with their own liquor. Place on a roasting tin; season with half teaspoon salt and half teaspoon paprika, equally divided. Cut twenty-four thin pieces lean bacon in one-inch square pieces. Place one piece on top of each oyster. Sprinkle a tablespoon Parmesan cheese over all, set to bake in the oven for fifteen minutes, remove, squeeze the juice of half a small lemon over them, place on a hot dish and 973. LAMB FRIES, POULETTE Split in two and skin twelve small, very fresh lamb fries; plunge in quart boiling water for five minutes. Drain and cut each half in two. Heat in saucepan one and a half tablespoons melted butter, add six finely chopped shallots and cook for five minutes. Mix in two level tablespoons flour. Moisten with one gill white broth (No. 701) and half gill cream; mix for half minute then add the fries. Season with half teaspoon salt, two saltspoons cayenne pepper, a saltspoon grated nutmeg and half teaspoon chopped chives; lightly mix, pour in a tablespoon sherry, mix again and let boil for five minutes. Dilute an egg yolk in a tablespoon cream and add to the saucepan, stir while heating for a minute, pour into a deep dish and serve. 974. RICE AU LAIT DE COCOA Take out the milk from two good-sized cocoanuts and place in a saucepan with a pint cold milk, adding the well shredded fibres — the white part — of one only, with three ounces raw rice, two ounces sugar, a teaspoon vanilla essence and a saltspoon salt. Set the pan on the fire and let slowly cook for forty minutes, frequently mixing at the bottom with a wooden spoon to prevent burning. Crack in one fresh egg, stir while heating for one minute. Remove, add two gills vanilla whipped cream (No. 337). Thoroughly mix and serve.

From The International Cook Book, 1906, page 299. Read from the scan by computer, so a word may be off; the page itself shows the original.

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975. CABBAGE SOUP Remove all outer leaves and core of a very small green cabbage. Cut into small pieces, wash well in cold water, drain. Place in a saucepan with half ounce butter, set the pan on the fire and cook till the moisture is nearly evaporated, or about ten minutes, frequently mixing meanwhile. Moisten with three quarts white broth or water. Season with two light teaspoons salt and half teaspoon white pepper; add a two-ounce piece salt pork, one medium carrot and one onion. Cover pan and let boil for thirty minutes. Peel and wash two large, raw potatoes. Cut in quarters, finely slice and add to the soup. Re-cover the pan and let boil for one hour. Remove the pork, carrot and onion. Pour the soup into a hot soup tureen and serve. 976. CODFISH HOLLANDAISE Remove bones from a three-pound piece of very fresh codfish. Place in a lightly buttered baking dish, cut two peeled, raw potatoes into olive shapes, arrange around the fish; season all over with a teaspoon salt and half teaspoon white pepper. Sprinkle four sound, finely chopped shallots over the fish, pour half gill white wine around. Set in the oven to bake for forty minutes. Remove, sprinkle over a half teaspoon chopped parsley and serve. 977. SMALL STEAKS, BE'ARNAISE Procure six small sirloin steaks of four ounces each. Mix on a plate one tablespoon oil with a teaspoon salt and half teaspoon white pepper; repeatedly turn over the steaks in the seasoning. Arrange on broiler and broil for five minutes on each side. Spread a hot Bearnaise sauce (No. 34), on a hot dish, arrange steaks over the sauce and serve. 978. BOMBE PRINTANIERE Prepare a pint only of vanilla ice cream (No. 42), and keep in the freezer until required. WEDNESDAY, SECOND WEEK OF MARCH 283 Bury a bomb-shaped mould in the ice. Place four egg yolks in a copper basin with two ounces sugar and one tablespoon maraschino; set on corner of range and whisk up for eight minutes. Remove, place basin on ice and briskly stir with a wooden spoon until thoroughly cold. Add a half pint whipped cream, mix for one minute, and keep the basin on the ice until required. Finely chop up four ounces candied fruits and place in a bowl with a teaspoon rum. Remove mould from ice, wipe the inside and line the mould with the chopped fruits. Place the vanilla ice cream all around the mould, then fill up the mould with the cream preparation. Lay a sheet of white paper on top of the cream. Cover the mould very tightly, so as to prevent water from getting in. Bury the mould in the vanilla ice cream tub for two hours. Remove, unmould on a folded napkin and serve.

From The International Cook Book, 1906, page 300. Read from the scan by computer, so a word may be off; the page itself shows the original.

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979. FORCE The above article is usually served on individual saucers with cream or rich cold milk, poured to one side of the force, and eaten without mixing; that is to say, a little force and a very little cream or milk, but by keeping separate on the saucers it is always kept crisp. 980. SCRAMBLED EGGS, GRAND PERE Carefully crack eight fresh eggs in a bowl, add a half gill milk, season with half teaspoon salt, two saltspoons white pepper, half teaspoon freshly chopped tarragon, and half teaspoon freshly chopped chervil. Beat up with a fork for one minute. Heat two tablespoons butter in a frying pan, adding one ounce lean, raw bacon cut into small dice pieces, half a finely chopped onion and one slice of sandwich bread cut into pieces a quarter-inch square, and let briskly cook for eight minutes or until of a light brown; then drop in the eggs, mix with a wooden spoon and cook for six minutes, frequently stirring meanwhile. Pour into a hot, deep dish and serve. 981. TRIPE, LYONNAISE Cut one and a half pounds very fresh honey-comb tripe into julienne strips and keep on a plate. Cut two white onions in halves, then finely slice them. Heat one and a half tablespoons melted butter in a black frying pan, add the tripe and onions. Season with a teaspoon salt and half teaspoon pepper; mix well and cook on the fire to a good brown colour, which will take about twelve minutes, taking special care to frequently mix with a fork meanwhile. Add one tablespoon good vinegar, three tablespoons demi-glace (No. 122) and half teaspoon very fresh chopped parsley; lightly mix, cook for two minutes, then dress on a hot dish and serve. Scallops with Bacon (175)

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Lemon Pie (316) 982. MOUSOKA PERSANE Pick off all the meat from the leg of lamb left over from yesterday and cut into small square pieces. Cut the same way half a medium, peeled eggplant. Peel and cut two fresh red tomatoes into small squares; place and keep the articles on a plate. Heat a tablespoon butter in a small saucepan, add six finely chopped shallots and half a finely chopped green pepper; let lightly brown for five minutes, then add the articles on the plate. Moisten with a half gill white wine and gill of white broth. Season with teaspoon salt and two saltspoons paprika; adding one finely chopped bean garlic; mix a little, cover the pan, cook for five minutes on the range, then set to bake in the oven for thirty minutes. Remove, place in a baking dish, sprinkle a tablespoon fresh bread crumbs over, reset in the oven for ten minutes.

From The International Cook Book, 1906, page 302. Read from the scan by computer, so a word may be off; the page itself shows the original.

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983. PUR£E OF PEAS, ALMOND MILK Prepare, strain and keep hot in a saucepan a pure*e St. Germain, prepared as per No. 142. Peel and pound quarter of a pound of almonds to a paste. Place them in a saucepan with a pint of cold milk and boil for fifteen minutes, then strain this milk into the puree; boil for ten minutes more. Skim the scum from the surface and serve very hot. 984. SALMON TROUT, FRANCAISE Place three slices fresh salmon trout, three quarters of a pound each, in a frying pan. Season with a teaspoon salt, adding a half ounce butter, WEDNESDAY, SECOND WEEK OF MARCH 285 a half gill red wine and one and a half gills demi-glace (No. 122). Boil for five minutes, then add six small, freshly opened oysters, six canned mushrooms and six shrimps. Mix a little. Cover the fish with a little buttered paper, place in the oven for twenty minutes, remove, dress the slices of fish, one overlapping another, boil the sauce for five minutes, pour it over the fish and serve. 985. POTATOES, DIJONNAISE Mix in a saucepan one tablespoon butter with one tablespoon flour, moisten with three gills broth, add one ounce grated, raw lean ham, one bay leaf and five medium, peeled, raw potatoes cut into thin slices. Season with half teaspoon salt, two saltspoons white pepper and teaspoon French mustard. Mix a little, then boil for five minutes. Cover the pan and set in the oven for twenty-five minutes. Remove, transfer them into a vegetable dish and serve. 986. TENDERLOIN CUTLETS, CARDINAL Finely chop up one and a half pounds fresh tenderloin of beef with four ounces fresh beef marrow. Place the hash in a tureen, adding a gill of cream. Season with a teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Thoroughly mix with a wooden spoon for five minutes. Divide the preparation on a lightly floured table into six equal parts, give them nice cutlet forms, dip them in beaten egg, then lightly roll in bread crumbs. Heat two tablespoons lard on a frying pan, add the cutlets, one beside another, and slowly fry for eight minutes on each side. Dress crown-shaped on a hot dish and keep hot. Place six Spanish sweet peppers in the pan and briskly fry for two minutes on each side; arrange a pepper over each cutlet. Pour a gill of hot reduced tomato sauce (No. 1 6) around the cutlets, adjust a red, fancy-paper frill at the end of each cutlet and serve. 987. PUDDING, PORTUGAL Place two tablespoons ground rice in a saucepan with half pint milk and two ounces butter; stir until it comes to a boil, remove, and let cool off. Add two egg yolks, two ounces sugar, two tablespoons seeded Malaga raisins and one tablespoon Madeira wine; briskly mix for five minutes with a wooden spoon. Beat up the whites of four eggs to a stiff froth and gently mix with the preparation. Drop this into a wellbuttered quart pudding mould, place it in a saucepan with hot water up to half the height of the mould, then bake in the oven for forty minutes. Remove, unmould upon a large dish. Peel a nice, sound, juicy orange, separate in sections, neatly trim them and arrange around the base of the pudding. Pour a raspberry sauce, as per No. 714, over the pudding and serve hot.

From The International Cook Book, 1906, page 302. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stewed Prunes (i) Quaker Oats (105) Omelette Proven^ale Calf's Liver, Meuniere Potatoes, Failles (611) 988. OMELETTE PROVENCALS Finely slice three medium, peeled and well-cleaned fresh mushrooms; place in a saucepan with a teaspoon good butter and cook for five minutes. Add a peeled, red, sound tomato, cut into small pieces. Season with three saltspoons salt and one saltspoon white pepper. Mix a little and let cook for five minutes. Finely chop together a half bean sound garlic and two branches freshly washed and dried parsley and add to the pan; lightly mix and cook for five minutes longer. Carefully crack eight fresh eggs into a bowl, add half gill milk, season with half teaspoon salt and two saltspoons white pepper. Sharply beat up with a fork for two minutes. Heat a tablespoon of butter in a black frying pan, drop in the eggs, mix well {with a fork for a half minute, then pour in the preparation; mix for a minute with the fork, let rest for one minute; fold up the two opposite sides, let rest for a minute more, turn out on a hot dish and serve. 989. CALF'S LIVER, MEUNIERE From a pound of very fresh calf's liver, cut out twelve even slices. Season with half teaspoon salt and three saltspoons white pepper. Lightly turn in flour. Heat two tablespoons melted fat in a frying pan, add the liver, one slice beside another, and fry for five minutes on each side. Remove, arrange them on a hot dish. Remove the fat from the pan, add one ounce butter, toss well until the butter is a light brown; add a tablespoon good vinegar and half teaspoon finely chopped parsley, lightly toss the whole, then pour over the liver and serve. Put one pound yellow Indian cornmeal flour in a basin with two gills boiling water, thoroughly mix with a wooden spoon, then let raise for fifteen minutes or until dry. Crack in a fresh egg, add a tablespoon butter and half teaspoon salt and briskly beat up for five minutes. Pour in a gill of milk, adding half teaspoon soda; briskly mix again until very smooth. Lightly butter a small pastry tin, spread the preparation over the tin, neatly smooth the surface and lightly butter the top; place in the oven for thirty minutes. Remove, cut into six equal pieces and (While in New Orleans I noticed that cornmeal pones were never absent from the breakfast tables of the hotels, and was informed that THURSDAY, SECOND WEEK OF MARCH 287 they are considered excellent, and are very popular breakfast delicacies in private families, not only in New Orleans but all over the state.)

From The International Cook Book, 1906, page 304. Read from the scan by computer, so a word may be off; the page itself shows the original.

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993. SAGO, TURINOISE Prepare and strain a consomme into another pan as per No. 52. Sprinkle in three ounces well-cleaned sago, mix well and let slowly boil for thirty minutes. Scald for five minutes twelve sound, large Italian chestnuts, drain on a sieve, and neatly peel them; plunge them in a half pint boiling white broth (No. 701) for thirty-five minutes; lift up with a skimmer and add to the soup. Pour in a gill of cream, mix well with a wooden spoon, boil for five minutes, pour into a tureen and serve with a little Parmesan cheese separately. 994. HALIBUT, BANGOR Place in a mortar one sound, peeled shallot, two branches parsley and a branch chervil, pound these to a pulp, add a half ounce good butter, pound again for a minute, then strain through a sieve into a bowl and keep in a cool place till required. Place three three-quarter-pound halibut steaks in a frying pan. Season with a teaspoon salt and two saltspoons pepper, moisten with a gill good, strong cider; add half ounce of butter. Cover the fish with a buttered paper, boil for five minutes, then set in the oven to bake for twenty minutes. Remove, dress the steaks on a hot dish and keep hot. Mix in a small saucepan a tablespoon melted butter with a tablespoon of flour. Add the fish gravy to this with a half gill hot milk. Mix with the wooden spoon until it comes to a boil. Then add the green butter, bit by bit, continually mixing while adding it; add a good tablespoon fresh, finely grated Horseradish, mix a little, then pour the sauce 995. POTATOES, VOISIN Peel and wash four medium, sound potatoes, then finely slice them. Mix on a plate a teaspoon salt with half teaspoon white pepper and two saltspoons grated nutmeg. Lightly butter a round earthen dish, arrange THURSDAY, SECOND WEEK OF MARCH 289 half the quantity potatoes, sprinkle half the mixed seasoning and dredge two tablespoons grated Parmesan cheese over them; arrange balance potatoes on top and sprinkle with the rest of the seasoning. Moisten with a gill of white broth, tightly cover the dish, place in the oven and bake for forty minutes. Remove and send to the table without uncovering. 996. SADDLE OF MUTTON, BEATRICE Tear off the skin that covers the fat, remove the kidneys and inside fat of four to five pounds tender saddle of mutton. Hash up very finely two ounces lean, raw veal, six medium, well-peeled and cleaned fresh mushrooms, one clove garlic, half ounce larding pork, two branches washed parsley, one of chervil and four of chives, place in a mortar with two egg yolks, three tablespoons bread crumbs, half teaspoon salt, two saltspoons cayenne pepper, one saltspoon grated nutmeg and a saltspoon of mixed ground spices; then pound the whole to a smooth pulp. Add half gill cream, pound for half minute more. Season the saddle all around with a teaspoon salt and half teaspoon white pepper. Carefully spread the force all over, on top and inside as well. Cover the surface with exceedingly thin slices larding pork. Tightly tie the saddle around and totally envekp in well-oiled white paper. Place it in a small roasting pan and roast in the oven for one hour. Remove, take off the paper, untie, dress on a hot dish and keep hot. Boil in a small saucepan one gill of demi-glace (No. 122) with one tablespoon cognac for five minutes, pour the sauce around and serve. 997. ROAST PLOVER Pick, singe, draw and neatly wipe, then pick out the eyes, tear off the neck skin and truss the legs together; skewer with the bill through the legs under the breast. Lay a very thin slice of pork over the breast of each bird. Season evenly with a half teaspoon each salt and white pepper. Arrange on a roasting tin and roast in a brisk oven for ten minutes. Remove, dress on six freshly prepared toasts, decorate with a little watercress and serve. 998. CHOCOLATE ICE PUDDING Place six egg yolks in a copper basin with four ounces granulated sugar and a teaspoon vanilla essence. Place the basin on a corner of the range and briskly whisk up for ten minutes; remove to a table, add four ounces grated chocolate, then set the basin on ice and constantly mix with a wooden spoon until thoroughly cold. Mix in two gills whipped cream, fill up with the preparation a quart pudding mould and tightly cover; bury the mould in a pail with broken ice and rock salt for two hours. Remove, wipe it all around, unmould upon a cold dish with 999. PETITES FAUCHONNETTES Place in a bowl two egg yolks, one and a half ounces sugar, with half teaspoon vanilla essence; stir well for two minutes, add one and a half ounces sifted flour, thoroughly mix, gradually pdd one and a half gills milk, continually mixing while adding it. Strain into a small saucepan, heat on the range for eight minutes, continually mixing without boiling. Remove and let cool off. Evenly divide the preparation into six individual pudding moulds. Set them in the oven for twenty minutes. Remove, unmould and serve.

From The International Cook Book, 1906, page 306. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Salt Mackerel (107) Beefsteaks (172) Potatoes, Be"arnaise 1000. POACHED EGGS, DEMI-CAREME Mix well in a small saucepan one tablespoon butter and one and a half tablespoons flour; heat for half a minute, then pour in one gill hot milk and a half gill cold cream; season with two saltspoons salt, one saltspoon cayenne pepper, and half saltspoon grated nutmeg. Lightly mix and let boil for five minutes and keep on a corner of the range. Evenly spread an anchovy butter, prepared as per No. 62, on six freshly prepared toasts and place them on a hot dish. Prepare twelve poached eggs, as per No. 106; arrange them over the toasts; pour the sauce, equally divided, over the eggs. Lay a very thin slice of truffle on top of each egg and serve.

From The International Cook Book, 1906, page 308. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel and wash three large, sound potatoes. Cut them into quarterinch-square pieces, wash again and drain, then plunge in boiling fat and fry for six minutes. Lift them up, drain and place in a frying pan with one tablespoon butter. Season with half teaspoon salt and two saltspoons pepper; gently toss them, then brown to a nice colour for ten minutes, frequently tossing meanwhile; then add half a bean finely chopped, sound garlic and half teaspoon finely chopped parsley; toss while cooking for three minutes more and serve.

From The International Cook Book, 1906, page 308. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1002. FISH CHOWDER, TOKIO Lift up four filets from a small, well-cleaned, fresh flounder. Skin the filets, cut the meat into pieces one-half-inch square and keep on a FRIDAY, SECOND WEEK OF MARCH 291 plate. Place all the bones and skin in a saucepan with five pints water and boil for twenty minutes; strain the broth into a basin, wipe the pan and place it on the fire with one tablespoon butter. Cut in half and finely slice one carrot, one turnip, one onion and two leeks, add to the pan, then gently brown for ten minutes, occasionally stirring meanwhile. Mix in two tablespoons flour, add the rind of half a lemon chopped very fine, then pour in the fish broth. Season with a tablespoon salt, half teaspoon pepper and one heavy teaspoon curry powder; mix well and boil for thirty minutes. Add one good-sized, peeled, raw potato cut into small dice pieces, two tablespoons raw rice and one dry chili pepper cut in small pieces; then boil for twenty minutes more. Add the cut fish and two teaspoonfuls of finely shredded, dried, salt codfish, lightly mix, then let boil for twenty minutes more. Pour into a soup tureen 1003. SHRIMPS, CREOLE Heat in a saucepan a tablespoon oil, add one finely minced green pepper and one small minced white onion; lightly brown for ten minutes, stirring once in a while. Mix in one teaspoon flour, adding two peeled crushed red tomatoes and a half bean crushed garlic. Season with half teaspoon salt and two saltspoons white pepper. Mix a little, add twentyfour fresh-cooked shrimps with half gill tomato sauce (No. 16) and a tablespoon sherry; mix again, then slowly cook for fifteen minutes. Pour into a hot, deep dish and serve. 1004. LOIN OF PORK WITH POTATOES Place a three-pound piece fresh loin of pork in a small roasting pan. Season with a teaspoon salt and half teaspoon white pepper. Peel, wash and lightly drain twelve small, raw potatoes and place around the pork; pour a gill of water in the pan, spread a tablespoon butter over the pork and potatoes and set in the oven to roast for one hour. Remove, dress the pork on a hot dish, arrange the potatoes around the pork and Boil a pint of milk in a saucepan, gradually add one ounce farina, being careful to continually mix with a wooden spoon while adding it, and cook for ten minutes, frequently stirring once in a while; take from the fire, add three ounces powdered sugar, one teaspoon vanilla essence, two tablespoons well-picked currants and three egg yolks; mix for two minutes. Sharply beat the whites of the eggs to a stiff froth, then add and gently mix with the preparation. Lightly butter and sugar six small pudding moulds, fill them with the preparation, place in a roasting tin with hot water up to half their height; set in the oven and bake for thirty minutes. Remove, unmould on a hot dish; pour a Sabayon sauce, prepared as per No. 102, over them and serve. Lyons Sausage (582) Olives

From The International Cook Book, 1906, page 308. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1006. BISQUE OF LOBSTER WITH CELERY Trim off the green part from a head of celery. Cut into very small pieces, thoroughly wash in fresh water, drain well on a sieve; place the celery in a saucepan with two pints water and a half teaspoon salt and boil for forty minutes. Drain on a sieve and keep this broth. Place the celery in a mortar with a well-washed live lobster, shell and all, and pound the whole to a paste. Place the paste in a saucepan with one ounce butter, stir well for one minute on the fire, then let cook for fifteen minutes, being careful to stir frequently meanwhile; then add two ounces flour, mix for a minute, let cook for two minutes. Pour in a quart hot milk, the above celery liquor and one gill cream. Season with two teaspoons salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Mix well with a whisk for two minutes, then boil for five minutes. Dilute one egg yolk in a tablespoon milk and add to the soup; mix while heating without boiling for two minutes. Strain through a sieve into a basin, then through a cheesecloth into a soup 1007. FRIED CODFISH, EGG SAUCE Place three one-pound slices fresh codfish in a frying pan. Season with a teaspoon salt and half a light teaspoon pepper, adding half an ounce butter; pour in a half gill white wine and one gill water. C ver the fish with a lightly buttered paper, boil for five minutes and set in the oven to bake for twenty minutes. Remove, dress the slices on a hot dish and keep hot. Mix in a saucepan a tablespoon butter and one and a half tablespoons flour; heat for half minute, strain the fish liquor into this pan, lightly mix; add one hard-boiled egg, finely chopped up; mix again. Dilute an egg yolk with two tablespoons cream and add to the pan; continually stir while heating for one minute. Pour sauce 1008. POTATOES, POLONAISE Peel and wash six medium, sound raw potatoes; plunge them in a quart of water with a teaspoon salt and boil for forty minutes; drain, arrange on a vegetable dish. Place a half ounce butter in a small frying pan with two tablespoons bread crumbs, toss until a nice brown colour, pour over the potatoes and serve. SATURDAY, SECOND WEEK OF MARCH 293 1009. SQUABS, VALENCIENNE Cut off the heads and feet from six fresh, fat squabs. Draw, wipe and truss. Heat a tablespoon butter in a braizing pan, add one finely chopped onion and one chopped green pepper; cook for five minutes. Nicely arrange the squabs, one beside another, in the pan. Season with a teaspoon salt, half teaspoon paprika and a saltspoon Spanish saffron. Moisten with a pint broth or hot water and one gill tomato sauce (No. 16); as soon as it comes to a boil add three ounces raw rice, two Spanish sweet peppers cut in small squares, two artichoke bottoms and three tablespoons cooked green peas; lightly mix, cover the pan and boil for five minutes, then set in the oven for forty minutes. Remove, untruss the squabs, arrange the rice on a hot dish, dome-like, place the squabs around the rice and serve. 1010. OMELETTE WITH TRUFFLES Carefully crack eight fresh eggs in a bowl, add half gill cream, season with half teaspoon salt and two saltspoons white pepper; add one exceedingly fine-chopped truffle. Beat up with a fork for two minutes. Thoroughly heat a tablespoon melted butter in a frying pan, drop in the eggs. Stir with a fork for two minutes, let rest for half minute, fold up the two opposite ends to meet in the centre, let rest for one minute, then turn out on a hot dish and serve.

From The International Cook Book, 1906, page 310. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Roll out on a lightly floured table a half pound pie paste (No. 117). Line a deep pie plate, lightly buttered, press down the paste around the edges of the dish, trim well all around. Spread four tablespoons apple marmalade at bottom of plate. Peel, cut into halves six sound apples, remove the cores and finely slice them; place nicely over the marmalade. Mix one teaspoon ground cinnamon with two ounces fine sugar and sprinkle over the apples; set in oven to bake for thirty minutes. Remove, spread two tablespoons currant jelly over the surface and serve.

From The International Cook Book, 1906, page 311. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1012. SHIRRED EGGS, FERMIERE Cut an ounce of lean salt pork into dice pieces, add one medium white onion. Place in a frying pan with a teaspoon of butter and cook to a light brown, lightly stirring meanwhile. Remove the grease from the pan, then divide the pork and onions equally into six shirred-egg dishes, lightly buttered. Season all around with half teaspoon salt and two saltspoons white pepper, evenly divided. Place the dishes in the oven for three minutes. Remove, sprinkle a teaspoon finely chopped parsley over them and serve. 1013. WHITE PERCH SAUTES Scale, trim and wipe six small, white perch. Season with a teaspoon salt, half teaspoon pepper; roll in flour. Heat a tablespoon butter in a frying pan, add the fish, one beside another, and fry for six minutes on each side. Remove, dress on a hot dish, decorate with six pieces 1014. LAMB KIDNEYS AU BEURRE Split in two twelve very fresh lamb kidneys, remove all the skin and place them on a plate. Season with a teaspoon salt and half teaspoon white pepper; repeatedly roll in the seasoning. Heat a tablespoon butter in a frying pan, place in the kidneys and briskly cook for three minutes on each side; squeeze in the juice of quarter of a sound lemon, mix a little and serve.

From The International Cook Book, 1906, page 311. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Potatoes, Sautes (135) 1015. TARTINES OF OYSTERS Cut six slices from a loaf of sandwich bread, each a quarter-inch thick, toast to a light golden colour; trim neatly. Mix a tablespoon anchovy essence with a tablespoon butter and spread evenly over the six toasts. Plunge twenty-four large, freshly opened oysters in a pint boiling water for two minutes; drain on a sieve, place on a board. Season with half teaspoon salt, two saltspoons cayenne pepper and one teaspoon French mustard. Finely chop them, divide the hash proportionately over the six toasts, neatly smooth the surface with the blade of a knife. Sprinkle two tablespoons fresh bread crumbs over them. Divide a light teaspoon butter on top of the tartines, place in a tin and set in oven to bake for eight minutes. Remove and serve. 1016. BITOKES, MOSCOVITTE Hash three sound, peeled, shallots exceedingly fine, with a clove of garlic. Place in a small saucepan with one tablespoon butter, fry till a nice golden colour, add two tablespoons flour, mix well; pour in one gill white broth (No. 701); add one tablespoon grated nutmeg and the rind of quarter of a sound lemon, finely chopped, and thickened with two egg yolks: mix while cooking for five minutes. Add three-quarters of a pound cooked beef, cut into small dice pieces, two ounces lean cooked ham, cut the same way, six finely chopped mushrooms and one teaspoon SATURDAY, SECOND WEEK OF MARCH 295 freshly chopped parsley. Season with a teaspoon salt and two saltspoons cayenne pepper. Mix all well while cooking for two minutes more. Transfer the preparation to a cold dish and let thoroughly cool off. Divide the force into twelve even parts. Give them nice cutlet-like shape, Hamburg steak, or any desired form. Dip in beaten egg, roll in fresh bread crumbs. Heat in a frying pan two tablespoons melted lard, arrange the bitokes in the pan and fry for six minutes on each side, or till of a nice golden colour. Remove, pour a poivrade sauce (No. 546) on a dish, arrange the bitokes over and serve.

From The International Cook Book, 1906, page 312. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Gelee aux Cerises 1017. POTAGE PRINTANIER Prepare and strain a consomme (No. 52) into another saucepan. With a small Parisian potato scoop take out all you can from two medium, scraped carrots and two peeled, sound turnips, and place in a small saucepan with half pint of the consomme' and half pint hot water. Season with two saltspoons salt and boil for thirty minutes, then add all the contents of the pan to the consomme; add also two tablespoons of cooked green peas, two tablespoons of cooked string beans, cut into half -inch pieces, two leaves of clean lettuce and two leaves of clean sorrel, both cut into julienne strips; lightly mix, then boil for ten minutes and serve. 1018. LAMB STEAKS, PUREE OF CHESTNUTS Have three steaks of three-quarters of a pound each cut from a tender leg of lamb. Make a few incisions around the skin. Season with a teaspoon salt and half teaspoon white pepper. Heat a tablespoon butter in a frying pan, add the steaks, one beside another, and fry for six minutes on each side. Remove, dress a puree of chestnuts on a hot dish, pyramid shape, arrange the steaks around. Free the pan from all fat, then add a tablespoon sherry and one gill of demi-glace (No. 122); boil for two minutes and pour around the steaks. 1019. PUR£E OF CHESTNUTS Slit on one side thirty-six good-sized, sound Italian chestnuts and plunge them in boiling water for ten minutes. Drain and peel them. Place in a small saucepan with two and a half gills cold water. Season with half teaspoon salt and two saltspoons white pepper. Cover the pan, boil for a minute, then set in the oven for thirty-five minutes. Remove, place the whole in a mortar and pound to a smooth paste. Press through a sieve into a small saucepan, add one saltspoon grated nutmeg, half ounce butter and two tablespoons cream. Mix well, heat for two minutes and use as required. 1020. GELEE AUX CERISES Clarify and strain a jelly (No. 678). Add to the jelly two tablespoons maraschino, lightly mix and let cool without freezing. Open a pint can preserved cherries, drain and stone them. Set a quart jelly mould in broken ice, pour jelly into the mould one inch high and let freeze. Arrange a third of the cherries over the layer of jelly, pour another similar amount of jelly over the fruits, let freeze — and so on until all are employed. When the jelly is thoroughly firm take the mould up, carefully dip it in lukewarm water a few seconds, unmould upon a dish

From The International Cook Book, 1906, page 313. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Bluefish, Maitre d'Hotel (328) Chicken Hash on Toast (539) 102 1. FRIED EGGS, DUXCELLE Heat in a saucepan a tablespoon butter, add half a finely chopped onion and lightly brown for five minutes; then add ten finely chopped mushrooms, pour in a tablespoon sherry, one gill demi-glace (No. 122) and half gill tomato sauce (No. 16). Mix a little, and let boil for five minutes. Carefully crack two fresh eggs in a lightly buttered frying pan, season with a light saltspoon salt and half saltspoon white pepper, fry for three minutes, glide the eggs on a hot dish and keep hot. Proceed in a similar manner to prepare five more pairs, and when all are on the dish pour the sauce over and serve.

From The International Cook Book, 1906, page 314. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1022. BROILED LOBSTER, BUTTER SAUCE Thoroughly wipe three live lobsters of one pound each, cut off all the claws and split the bodies in two. Crack the claws with a cleaver, SUNDAY, SECOND WEEK OF MARCH 297 place them on a roasting tin and set to bake in oven for twenty minutes. Remove the stony pouch from the heads. Arrange on a double broiler, season with a teaspoon salt and half teaspoon paprika, and broil with the cut parts upward for ten minutes, then set in a brisk oven for ten minutes. Remove, dress the bodies and claws on a large dish, decorate with six quarters lemon and a little parsley greens and serve with a little melted butter separately. Plunge a pound of Italian macaroni into a gallon boiling water with a tablespoon salt and cook for thirty-five minutes. Drain on a sieve. Mix two ounces grated Swiss cheese with an ounce Parmesan cheese. Lightly butter a cocotte dish; place one-third of the macaroni in the pan, well spread over, and season with a saltspoon salt and a saltspoon white pepper. Dredge over a third part of the cheese, divide a half tablespoon fresh butter in small bits over, place another layer of macaroni, season the same as the first, dredge the same quantity cheese, and so on until finished. Pour a half gill cream over all, set in the oven to bake for thirty minutes, remove and serve. 1024. BABAS AU KIRSCH Prepare six plain babas (No. 687). Place three-quarters of a pint water in a small saucepan with two ounces sugar and boil for five minutes. Remove and lay the pan on a table; pour in two tablespoons of kirsch. Dip the babas in the sauce for three minutes. Dress on a dish, pour a tablespoon pure kirsch over, pour a gill of the sauce around them and serve.

From The International Cook Book, 1906, page 314. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sliced Ham, Sautd Hashed Brown Potatoes (50) 1034. EGG COCOTTE, ESPAGNOLE Prepare a Creole sauce, as per No. 507, and divide it into six cocotte dishes evenly. Carefully crack two fresh eggs into each dish. Season with a half teaspoon salt and two saltspoons white pepper, evenly divided over the eggs in the six dishes. Evenly spread two tablespoons hot tomato sauce over them, place on a tin and set in oven for five minutes. 1035. SLICED HAM, SAUT£ Cut out from a ham six thin slices and trim the skin off nicely. Heat a tablespoon butter in a frying pan, add the slices, one beside another, and briskly fry for one and a half minutes on each side. Remove, place

From The International Cook Book, 1906, page 317. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1036. BEEF EN DAUBE Procure a three-pound piece of beef from the rump, with a little fat on. Heat a tablespoon lard in a large saucepan, add the beef and brown on the range to a nice colour for about twelve minutes. Remove from the pan and lay on a plate. Mix two tablespoons flour in the pan, pour a half pint water, one gill red wine, one gill demi-glace (No. 122) and a tablespoon brandy. Season with a teaspoon salt, half teaspoon white pepper, mix well until it comes to a boil, then add the beef. Scrape two small carrots, peel and clean two turnips, cut both in quarters, peel six small onions and six very small, sound, raw potatoes; add all these vegetables to the pan. Cover, boil for five minutes, then set in oven for one hour and fifteen minutes. Remove the pan to the oven door. Finely chop up one bean garlic, two branches parsley and a branch chervil and add to the pan. Dress the beef on a hot dish, lightly mix the vegetables in the pan, carefully skim the fat from the surface, pour all over the beef and serve.

From The International Cook Book, 1906, page 318. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1037. PURE"E OF TOMATO, PARMENTIER Have in a saucepan two tablespoons melted butter. Slice finely half a peeled carrot, half each an onion, leek, branch of celery and green pepper, one branch chopped parsley and half ounce raw, lean ham; add all these to the pan, lightly brown for ten minutes, frequently stirring meanwhile. Mix in three tablespoons flour, pour in a quart fresh, crushed or canned tomatoes and two quarts of white TUESDAY, THIRD WEEK OF MARCH 301 broth (No. 701). Season with a level tablespoon salt, one tablespoon sugar and half teaspoon white pepper. Mix well and let gently simmer for one hour. Cut two medium, raw, peeled potatoes into small dice pieces, cook in a saucepan with a pint water and a half teaspoon salt for twenty minutes, then drain. Strain the soup into a tureen, add the potatoes and serve. 1038. COQUILLES OF SCALLOPS, INDIENNE Place a pound and a half very fresh scallops in a pint of boiling water with half teaspoon salt and boil for five minutes. Drain, and keep a gill of the liquor for further use. Mix in a saucepan one tablespoon butter with two tablespoons flour. Moisten with a gill milk, the liquor from the scallops and a half gill cream. Season with half teaspoon salt, one saltspoon cayenne pepper and a half teaspoon curry powder; mix well until it comes to a boil. Add the drained scallops, mix a little, then cook for five minutes. Divide the preparation evenly into six table shells, lay them on a tin, spread two tablespoons grated Parmesan cheese over, set in oven for ten minutes, remove 1039. APPLE FRITTERS WITH RUM Prepare a batter for fritters as per No. 204. Peel and core three medium, sound apples. Cut each into four even slices and place them on a plate with an ounce sugar and a tablespoon rum, mix well and let infuse for fifteen minutes. Dip the apples in the batter, turn over for a half minute, then drop, one by one, into boiling fat and fry for ten minutes, frequently turning them with a skimmer meanwhile. Lift up, drain well on a towel, neatly trim, dress on a dish with a folded napkin, sprinkle a little powdered sugar over and serve.

From The International Cook Book, 1906, page 318. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Butterfish, Saut£ (636) Broiled Mutton Chops (49) Corn Pancakes (659) 1040. OMELETTE WITH CAPERS Crack eight fresh eggs in a bowl, pour in a half gill milk, season with half teaspoon salt, two saltspoons pepper, add two tablespoons capers and half teaspoon freshly chopped parsley. Sharply beat up for two minutes. Heat a tablespoon of butter in a frying pan, drop in the preparation, mix with a fork for two minutes, let rest for one minute; fold up two opposite sides right in the middle, let rest for half minute, turn on a hot dish and serve. Canapes of Crab Meat, Lorenzo (538) Saute of Hare, Chasseur (502) Potatoes, Fondantes (56)

From The International Cook Book, 1906, page 319. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1041. SAGO PUDDING WITH CURRANTS Boil a pint milk in a small saucepan, sprinkle evenly three ounces sago and continually mix while cooking for eight minutes. Remove from the fire, add three ounces powdered sugar, two ounces picked currants, a teaspoon vanilla essence and three egg yolks. Sharply mix for three minutes. Beat up the whites of the three eggs to a stiff froth and gently mix with the other preparation for half minute. Butter and sugar six pudding moulds, fill up with the preparation, lay in a tin, pour in hot water up to half the height of the moulds and set in the oven for thirty minutes. Remove and unmould upon a hot dish, pour a Sabayon sauce (No. 102) over them and serve.

From The International Cook Book, 1906, page 320. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Macaroons aux Pistache 1042. POTAGE AU CALVES' FEET Wash in cold water two fresh calves' feet, then place in a stock pot, with a pound knuckle of veal, a beef marrowbone and any scraps of raw veal, beef and chicken on hand. Moisten with three and a half quarts water. Season with a level teaspoon salt and half teaspoon white pepper; place the pot on the fire, and as soon as it comes to a boil skim off the scum. Add a sliced carrot, two sliced onions, two sliced leeks, two sliced branches celery, four branches parsley, a branch chervil, one clove, one sprig bay leaf, one saltspoon thyme and one bean sound garlic. Cover the pan and let very slowly simmer for two hours. Lift up the calves' feet, plunge them into cold water for two minutes; bone them and cut the meat into half-inch-square pieces and keep on a plate. Heat in a saucepan a half ounce melted butter, add one ounce flour, stir with a wooden spoon until a nice light brown, then strain broth into the pan; add two tablespoons sherry and two tablespoons Worcestershire sauce. Mix well with a whisk for two minutes; add the meat from calves' feet, boil for ten minutes, then add half a peeled and seeded sound lemon, finely sliced. Mix a little and serve. N. B. All meat, bones and vegetables left remaining from the soup add to the demi-glace pot (No. 122). TUESDAY, THIRD WEEK OF MARCH 303 1043. RED SNAPPER, COURT BOUILLON Finely slice a peeled carrot, one turnip, one onion, two branches parsley; add two cloves, two bay leaves and one sprig of thyme; place all these articles in a fish kettle, with a gallon of water, a half gill white wine, half gill vinegar, half a sliced lemon, one tablespoon salt and half teaspoon pepper; let boil for fifteen minutes. Plunge in a three-pound piece fresh boiled red snapper and let slowly boil for twenty-five minutes. Remove, dress on a dish with a folded napkin and serve with a little melted butter separately. 1044. POTATOES, MARQUISE Prepare a potato brioche preparation as per No. 91. Slide a dentilated fancy tube at the bottom of a pastry bag, drop the potato preparation into it. Have a lightly buttered tin ready and press down the potato preparation in the tin to six rose-like forms; set them in the oven to bake for ten minutes. Remove, dress on a hot dish and serve. 1045. VEAL CHOPS, SAN FRANCISCO Have eighteen dried California prunes soaked in fresh water over night. Neatly trim and flatten six fresh, white veal chops. Place on a plate and season with a teaspoon salt, half teaspoon white pepper and a saltspoon grated nutmeg. Heat one and a half tablespoons butter in an earthen cocotte dish. Place the chops in the cocotte, one beside another, with a sound bean garlic and two whole, peeled shallots and briskly fry them for five minutes on each side; take up the chops and keep on a plate. Remove the garlic and shallots from the pan, then mix in one and a half tablespoons flour; add a gill Zinfandel wine, a half gill of hot water, one teaspoon currant jelly, one ounce finely chopped lean, raw ham, a half teaspoon freshly chopped parsley and two tablespoons cognac. Mix well and place the chops again in the pan. Thoroughly drain the prunes and add to the pan with the chops. Tightly cover the cocotte and set in the oven for forty minutes. Remove and serve with the cover on. 1046. STRING BEANS AND PEAS, PANACHE'S Plunge a half pint canned string beans and half pint canned green peas into a pint boiling water with half teaspoon salt and boil for five minutes; drain on a sieve and place both on a hot dish. Place an ounce butter in a small frying pan with three tablespoons fresh bread crumbs and toss on fire until a nice light brown; pour over beans and peas and serve. 1047. PEACH ICE CREAM Press through a sieve a pint preserved peaches into a bowl. Have a vanilla cream preparation, and when strained into the freezer add the peach puree; mix thoroughly with the wooden spoon and proceed exactly the same as in vanilla ice cream and serve. 1048. MACAROONS AUX PISTACHE Plunge three ounces sweet almonds into half a pint boiling water for three minutes. Drain, peel and place in a mortar with an egg white, and pound to a paste. Transfer into a bowl, add another egg white, three ounces sugar, one teaspoon orange-flower water and three ounces finely chopped, peeled pistachios; then briskly stir with a wooden spoon for five minutes. Slide a quarter-inch tube into a pastry bag, drop the preparation into the bag and press down the paste on a sheet of white paper placed over a pastry pan to the size and form of walnuts. Lightly dampen the surface of the cakes by means of a well wetted towel. Place in the oven for twenty-five minutes. Remove, let cool off. Lift up the paper from the pan, lightly wet the pan, replace the paper in its former position, let stand for five minutes. Pick up the macaroons, arrange them on a compotier and serve.

From The International Cook Book, 1906, page 320. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Beefsteaks (172) Potatoes, Anna (84) 1049. EGGS, GRATIN Boil eight eggs for eight minutes in plenty of boiling water. Remove, drop into cold water for one minute, then shell them and keep on a plate. Mix in a saucepan one tablespoon butter with one and a half tablespoons flour, pour in one and a half gills hot milk, and half gill cream. Season with half teaspoon salt, a saltspoon each cayenne pepper and grated nutmeg; mix well until it comes to a boil. Cut the eggs into small square pieces and add them to the sauce; mix lightly. Transfer into a baking dish, sprinkle a tablespoon grated Parmesan cheese over all, then set in the oven for eight minutes. Remove and send to the table in the same dish.

From The International Cook Book, 1906, page 322. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1050. CURRIED OYSTER PATTIES Prepare six patties exactly the same as per No. 928 and keep hot. Heat one and a half tablespoons butter in a small saucepan; add half a finely minced onion and half a sound, peeled, minced apple; let cook for eight minutes, occasionally stirring, then mix in two tablespoons flour, moisten with a half pint broth and half gill cold milk. Season with a half teaspoon salt, a saltspoon cayenne pepper and a half teaspoon curry powder. Mix well until it comes to a boil, let cook for fifteen minutes, and strain through a Chinese strainer into another saucepan. WEDNESDAY, THIRD WEEK OF MARCH 305 Plunge twenty-four large, fresh-opened oysters with their OWE liquor and a half pint water in a saucepan and boil for five minutes. Drain and keep a half gill of the liquor. Add the oysters and the half gill liquor to the same; mix a little and cook for five minutes more. Arrange the six hot patties on a hot dish, then pour four oysters into each patty, divide the sauce equally over them and serve. 1051. BEEF HASH, COLBERT Pick off all the meat from the roast left over from yesterday and remove all the fat. Cut into small dice pieces; cut also three cold boiled potatoes into same shape and keep both on a plate. Finely chop one small white onion and a small green pepper and fry in a small saucepan, with a tablespoon butter, to a light brown; then add the beef and potatoes. Moisten with half pint broth and half gill demiglace (No. 122). Season with half teaspoon salt and two saltspoons white pepper. Mix well. Cook for five minutes on the range. Cover the pan and set in the oven for thirty minutes. Remove to the oven door. Put two quarts boiling water, with a teaspoon vinegar and teaspoon salt, in a saucepan. Crack in six fresh eggs and boil for three minutes; lift them up with a skimmer. Dress the hash on a hot dish, arrange eggs on top, sprinkle half teaspoon freshly chopped parsley over and serve. Plunge a half pound sweet almonds and six single bitter almonds in a pint boiling water for three minutes, drain and shell, then place in a mortar and pound to a smooth paste. Transfer and dilute the paste in a pint cold milk, in a small saucepan, and boil for two minutes. Strain the almond milk through a cheesecloth into a bowl. Place in a saucepan one ounce gelatin with a half pint water and five ounces sugar; mix on the fire with a wooden spoon until thoroughly dissolved. Add the milk, with two tablespoons orange essence; mix well while boiling for two minutes. Strain this into a bowl and let cool. Then transfer it into a dome-shaped quart mould, cover it, then set in cracked ice and let stand for one hour. Remove, unmould on a dish with a folded napkin and serve.

From The International Cook Book, 1906, page 322. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Potatoes, Savoyardes (533) Balotine of Lamb, Macddoine Cauliflower, Hollandaise (853) Roast Capon (378) Eclairs, Chantilly (361) 1053. GUMBO WITH SORREL Cut into small dice-pieces one onion, one green pepper, two leeks, one ounce raw, lean ham and two ounces of raw, lean veal; place these articles in a saucepan with one tablespoon butter and gently brown for ten minutes, frequently stirring meanwhile. Moisten with five pints water or white broth, add one pound beef or veal, clean bones and boil for fifteen minutes. Add two tablespoons raw rice and slowly boil for twenty minutes more. Trim twelve good-sized fresh okras, wash them well, then cut in quarter-inch-thick pieces and add to soup, adding also two peeled, fresh red tomatoes cut into eight pieces each. Boil for five minutes. Trim off the stalks and thoroughly wash fifteen leaves of very fresh sorrel, finely slice them in julienne strips and add to the soup. Season with one and a half teaspoons salt, lightly mix and slowly boil for twenty minutes more, remove the bones, pour into a soup tureen and serve. 1054. WEAKFISH, PAYSANNE Cut off the head of a fresh three-pound weakfish. Split in two and remove the spinal bone; place in a roasting tin, cut part upward. Season with a teaspoon salt and half teaspoon white pepper, dredge four finely chopped, sound shallots and divide an ounce of butter in small bits over the fish; set in the oven for twenty-five minutes. Remove, squeeze the juice of half a sound lemon over, dress on a hot dish, pour the butter over and serve. 1055. BALOTINE OF LAMB, MACEDOINE Carefully bone entirely a shoulder of lamb; season with a teaspoon salt, half teaspoon white pepper and a saltspoon grated nutmeg. Place in a mortar two skinned sausages, two chopped shallots, half bean chopped garlic, one ounce raw, chopped beef marrow, half teaspoon freshly chopped parsley, three tablespoons bread crumbs, one egg yolk, half gill cream, half teaspoon salt, a saltspoon cayenne pepper and a saltspoon ground thyme; pound the whole together for five minutes; then evenly spread this force over the inside part of the shoulder. Neatly fold it up and tie all around. Place in a roasting pan a sliced carrot, sliced onion, sliced leek and an ounce of lard trimmings. Lay the balotine on top, pour half a gill cold water into the pan, spread a tablespoon melted lard over the balotine and set in the oven to roast for fifty minutes, frequently basting with its own gravy and turning it over once in a while. Remove, untie and dress on a large dish. Place a macedoine, prepared as per No. 233, at each end of the dish, arrange the balotine in the centre, pour a gill hot demi-glace (No. 122) over the balotine and serve.

From The International Cook Book, 1906, page 323. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1056. SCRAMBLED EGGS, McKAY Crack eight fresh eggs in a bowl with a half gill sweet cream. Season with half teaspoon salt, two saltspoons white pepper; sharply beat up for THURSDAY, THIRD WEEK OF MARCH 307 a minute. Place two gills of tomato sauce (No. 16) in a frying pan and reduce on the fire to a half gill. Drop in the eggs, add one teaspoon fresh butter and constantly stir with a wooden spoon for six minutes. Remove from the fire and equally divide over six freshly prepared buttered toasts, arranged on a hot dish, and serve. 1057. FISH FRITTERS Plunge a half pound shredded salt codfish in water for five minutes. Drain and totally squeeze out the water with the hands. Place it in a bowl, add three tablespoons flour, two fresh eggs, one tablespoon milk, a saltspoon cayenne pepper, half teaspoon each chopped parsley and baking powder; briskly mix with a wooden spoon for two minutes. Heat two tablespoons lard in a large frying pan, drop the fish preparation into the pan, in twelve even forms, and briskly fry for three minutes on each side. Remove with the cake turner, place on a hot dish with a little 1058. SAUSAGE, WITH FRIED BANANAS Prickle with a fork twelve stringless, fresh sausages, place in a frying pan with a tablespoon melted butter and fry for five minutes on each side. Remove, dress on a dish and keep hot. Split lengthwise six sound, peeled bananas. Lightly roll them in flour, place and fry in the same pan as the sausages for two minutes on each side, arrange around the sausages and serve. 1059. SEED CAKES Place two ounces of butter in a bowl, briskly beat it with a spatula for five minutes, then add four ounces granulated sugar and thoroughly beat for three minutes; add three eggs, one by one, then stir in very gradually half pound sifted flour and a few caraway seeds. Place the preparation in a tin lined with a buttered paper and bake in a moderate oven for forty minutes. Remove, detach from the paper, cut the cake into six equal pieces and serve.

From The International Cook Book, 1906, page 324. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1060. SCALLOPS AU GRATIN Mix and heat for half a minute two light tablespoons melted butter and three tablespoons flour. Pour in a half pint cold milk and mix until it comes to a boil. Plunge one and a half pounds very fresh scallops into a pint boiling water with half teaspoon salt and boil for five minutes. Take up a gill of this scallop broth and pour it into the sauce. Drain the scallops on a sieve and add them to the sauce. Season with a teaspoon salt, two saltspoons cayenne pepper, one saltspoon grated nutmeg, and pour in two tablespoons sherry. Mix well, cook for five minutes. Pour into a baking dish, sprinkle two tablespoons grated Parmesan cheese over, divide half ounce of butter in little bits on top and set in the oven to bake for ten minutes. Remove and serve. 1061. PILAFF, QUA PUN MING Cut two pounds of lean, raw mutton into half -inch squares. Place in a saucepan with one and a half tablespoons butter and gently brown for ten minutes, frequently mixing with a wooden spoon; add a sound, finely chopped onion; stir and brown for five minutes longer. Add four ounces raw rice, stir well and cook for three minutes. Moisten with a pint white broth (No. 701), a gill tomato sauce (No. 16) and a gill demi-glace (No. 122). Season with one and a half teaspoons salt, half teaspoon white pepper and a teaspoon curry powder, then add half ounce preserved ginger cut into very small dices. Mix well, cover the pan and set in the oven for thirty-five minutes. Remove, pour into a 1062. CHARTREUSE DE POMMES Neatly peel eight sound apples, and with the aid of a thin tube cut out as many strips as you can. Trim the strips so as to have them of equal size. Place them on a dish until required. Place all residue of the apples in a small saucepan with four ounces sugar, one teaspoon of vanilla essence, a half teaspoon ground cinnamon and one gill water. Cover the pan and slowly cook for thirty minutes. Remove from fire, press through a sieve into a bowl and let cool off. Have three small saucepans on a table, place three ounces sugar and a half pint water in each pan, then squeeze the juice of a small, sound lemon in one pan only. Add one saltspoon ground Spanish saffron to another pan, and a saltspoon of cochineal in the third pan; set them on the fire, and, as soon as all come to a boil add the apple strips to the pans, evenly divided, and cook for five minutes. Remove from the fire and let cool off. Lightly wet a plain charlotte mould, line the bottom and sides with the apple strips, then fill up the mould with the apple puree. Turn on a dish, then let stand for five minutes with the mould on the charlotte. Lift up the mould and serve. Consomm£ aux Profiteroles Pickerel, Albert Potatoes, Chateau (208) Boiled Beef, Robert. Sauce Fried Eggplants (460) Salad, Chicory (38)

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Coquettes, Polonaise (563) 1063. CONSOMME AUX PROFITEROLES Prepare and strain a consomme (No. 52) and keep hot. Place in a saucepan one and a half gills cold milk, one ounce butter and a saltspocn THURSDAY, THIRD WEEK OF MARCH 309 salt, and let boil; add three ounces sifted flour, briskly stir with the wooden spoon for two minutes, then stand the pan on the table; break in one egg, sharply mix for a minute, break in another egg, sharply mix again, repeat with another egg, add a saltspoon cayenne pepper and one ounce grated Parmesan cheese and mix for one minute. Make a cornet with a sheet of white paper, drop the paste in the cornet and cut off a small piece of the paper at the point to make an opening one-fifth inch in diameter. Press down the preparation into a pastry tin, to the form of dried white beans; place in the oven for ten minutes, remove, place in a soup tureen, pour the consomme over and serve. 1064. PICKEREL, ALBERT Trim, cut off the head, split in two and remove the spinal bone of a three-pound fresh pickerel. Mix on a plate a tablespoon oil, a teaspoon salt and half teaspoon white pepper, repeatedly turn the fish in the seasoning. Arrange on a broiler and broil for six minutes on each side. Pour a brown horseradish sauce (No. 383) on a hot dish. Dress the fish over the same and serve. 1065. BOILED BEEF, ROBERT SAUCE Procure a four-pound piece of short rib of beef. Tie with a string, lay in a saucepan with four quarts boiling water. Season with a tablespoon salt and half teaspoon white pepper, adding four small scraped carrots, four small peeled white turnips, two medium-sized white onions, two stalks well-cleaned celery, three leeks tied in a bunch with a clove of garlic, two cloves, one bay leaf, a sprig of thyme anc" fou: branches tied-up parsley. Cover the pan, then let gently simmer for two and a half hours. Remove and place the beef on a large dish, untie, arrange the vegetables around, except parsley and garlic, untie the leeks, dress them around the beef and send to the table with a sauce Robert (No. N. B. Skim the fat from the surface of the broth, then strain it into the white-broth pan (No. 701). 1066. SAUCE, ROBERT Heat one tablespoon butter in a small saucepan, add five finely chopped shallots, one tablespoon flour, and stir while cooking for five minutes. Pour in two tablespoons vinegar and two light gills demi-glace (No. 122), adding eight finely chopped, sound vinegar pickles, one tablespoon chopped capers, half a teaspoon chopped chives, a teaspoon French mustard and half saltspoon cayenne pepper. Mix well, let slowly boil for eight minutes and serve as required. 1067. PLOMBIERE, MARGUERITE Prepare a pint (only) vanilla ice cream (No. 42), adding four ounces preserved pineapple, cut into small dices, two tablespoons maraschino and a half pint whipped cream. Mix these ingredients with the vanilla for five minutes. Line a dome-shaped quart mould with white paper, and fill it up with the mixed ice cream; lay a sheet of paper on top of the mould, cover very tightly, then bury it in cracked ice and rock salt and let freeze for two hours. Remove, uncover, turn on a dish with a folded napkin, take off the paper, and serve.

From The International Cook Book, 1906, page 326. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Fresh Herrings, Anchovy Butter (798) 1068. BARLEY WITH CREAM Immerse four ounces of the best barley in a pint boiling water for ten minutes. Thoroughly drain and rinse in cold water. Replace in the pan, add a pint water, half pint fresh milk and half teaspoon salt, lightly mix and let slowly simmer for one and a half hours, being careful to mix with a wooden spoon at the bottom every eight minutes, to prevent burning. Remove, and serve with cream and powdered sugar 1069. FRIED EGGS WITH CHICKEN LIVERS Cut eight fresh chicken livers into quarter-inch pieces. Heat a tablespoon butter in a frying pan, add the livers and fry for five minutes; pour over a tablespoon sherry, half gill demi-glace (No. 122), season with two saltspoons salt and half saltspoon cayenne pepper, lightly mix and cook for two minutes. Lightly butter six shirred-egg dishes. Carefully crack two fresh eggs into each dish, season with half teaspoon salt and two saltspoons white pepper, evenly divided. Set in the oven for three minutes. Remove, evenly divide the preparation on top of the eggs

From The International Cook Book, 1906, page 328. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1070. COQUILLES OF EGGS AND OYSTERS Cut six hard-boiled eggs into eight even pieces each. Plunge twelve large very fresh-opened oysters into a pint of boiling water for two minutes. Drain, cut each in half and place them with the eggs. Mix and heat in a small saucepan one tablespoon of butter with two tablespoons flour; then pour in one and a half gills white broth and a gill of cream; mix with a wooden spoon until it comes to a boil, then add eggs

From The International Cook Book, 1906, page 328. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Roast Lamb, Mint Sauce (392) Chestnut Pudding (343) 1073. BISQUE OF CRABS, KIOTO Procure six hard, live crabs, clean well, place in a mortar and pound to a paste. Thoroughly heat one ounce butter in a saucepan, add the paste and cook on a brisk fire for ten minutes, frequently stirring meanwhile; then add two tablespoons brandy, set fire to the brandy, stir with a wooden spoon until the flame goes out, then add one finely minced carrot, one finely minced onion, two minced leeks, one branch minced celery, two branches parsley and three ounces of raw rice. Stir the whole well together once in a while while cooking for five minutes. Moisten with three quarts water. Season with a level tablespoon salt, two saltspoons cayenne pepper and one teaspoon curry powder. Mix well, then let slowly boil for one and a half hours. Place in a bowl one ounce rice flour, one gill cream and one egg yolk; whisk up well with a whisk for two minutes, pour this into the soup and stir while heating for two minutes. Remove, strain through a sieve, then through a cheesecloth into a tureen, and serve. 1074. POTATOES, ITALIENNE Boil six medium, peeled potatoes in two quarts water with a teaspoon salt for thirty minutes. Drain, then cut them into quarter-inch-thick slices. Nicely brown in a frying pan with two tablespoons lard for ten minutes, tossing them once in a while. Place them on a hot dish, crown-like, and keep warm. Place three finely chopped shallots in a saucepan with a teaspoon of butter and brown for three minutes; moisten with a gill of demi-glace (No. 122), add six finely chopped mushrooms and a half teaspoon freshly chopped parsley; mix a little and let cook for eight minutes, pour the sauce over the potatoes and serve. 1075. JERUSALEM ARTICHOKES, CREAM SAUCE Peel and wash twelve sound raw Jerusalem artichokes; plunge them into a quart boiling water with a teaspoon salt and boil for twenty-five minutes. Drain, dress on a vegetable dish, pour a cream sauce (No. 736) 1076. OMELETTE MOUSSELINE AU BEURRE NOIR Place eight fresh eggs yolks in a bowl and the whites in a copper basin. Season the yolks with a half teaspoon salt, two saltspoons white pepper and half saltspoon grated nutmeg. Briskly mix the yolks with a wooden spoon for two minutes. Beat up the whites for four minutes, add them to the yolks and lightly mix; heat a tablespoon butter in a large frying pan, pour in the eggs, mix with a fork for two minutes, let rest for a half minute, fold up the sides to meet in the centre, let rest for a minute; turn into a hot dish. Place an ounce butter in the same pan, toss the butter on the fire until a light brown; pour in a tablespoon vinegar, toss a little, pour over the omelette and serve.

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1077. OMELETTE WITH BACON Carefully crack eight fresh eggs in a bowl, add a half gill fresh milk, season with a half teaspoon salt and two saltspoons white pepper. SATURDAY, THIRD WEEK OF MARCH 313 Sharply beat up with a fork for two minutes. Heat a tablespoon butter in a frying pan, add one ounce bacon cut into small dice-pieces and gently brown for five minutes. Drain half the fat from the pan, then drop in the eggs. Mix for two minutes with a fork, let rest for a minute, fold up both sides to meet in the centre; let rest for a half minute, turn into a hot dish and serve. 1078. CORNED BEEF AU GRATIN Brown in a saucepan for five minutes one sound white onion with one tablespoon butter. Add one pound of cooked and finely chopped corned beef and four cold, boiled potatoes chopped same way as the beef; moisten with a good half pint white broth (No. 701). Season with a half teaspoon white pepper and saltspoon grated nutmeg; mix well, cover the pan, cook on the range for ten minutes, lightly mix, then set to bake for thirty-five minutes. Remove, transfer it into a baking dish. Mix on a plate two tablespoons of bread crumbs with a tablespoon of melted butter, divide it on the hash, place in the oven to bake again for fifteen minutes. Remove and serve.

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1079. EELS AU SAFFRON Cut the heads from two very fresh eels of one and a half pounds each, then skin and cut them into two-inch-long pieces and keep on a plate. Lightly brown in a frying pan a finely minced Spanish onion with a tablespoon butter for five minutes; sprinkle a teaspoon flour over, lightly stir, add the fish on top. Season with a teaspoon salt, half teaspoon white pepper and half teaspoon Spanish saffron, diluted in two tablespoons of water; add three peeled and crushed red tomatoes around the eels; moisten with half gill white wine, cover the pan, and slowly cook on the range for twenty-five minutes. Remove, transfer into a hot dish, sprinkle a little fresh chopped parsley over and serve. 1080. HAM, MEXICAINE Take three three-quarter-pound slices ham, trim well all around, heat a tablespoon butter in a frying pan, add the slices, one beside another, and fry for eight minutes on each side. Remove and keep hot. Finely mince two green peppers and two Spanish sweet peppers; add to the pan and brown for five minutes. Drain the fat from the pan, then add one gill tomato sauce (No. 16) and half teaspoon freshly chopped parsley; cook for five minutes, occasionally mixing meanwhile. Dress, dome-shape, a sweet potato puree on a hot dish, arrange the ham over the potatoes, pour the sauce and garnishing over all and serve. 1081. SWEET POTATO PUR£E Boix six medium, sweet potatoes for forty minutes in two quarts water with a teaspoon salt; drain, peel and press through a sieve into a small pan. Season with a saltspoon salt two saltspoons white pepper; add half ounce of butter and one and a half gills hot milk. Mix well with a wooden spoon while heating for two minutes and serve as required. 1082. LAMB SALAD WITH TARRAGON Cut away all the meat from leg of lamb left over from yesterday and cut into very thin slices. Place in a bowl, add one very finely sliced small onion, two branches of celery finely sliced and half teaspoon finely chopped tarragon. Season with half teaspoon salt, three saltspoons pepper, two tablespoons oil and one and a half tablespoons of tarragon vinegar. Mix weU together and serve.

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String Beans au Beurra (.139) Roast Chicken (290) Escarole Salad (100) Apple Charlotte (634) 1083. POTAGE AU PAIN Toast twelve thin slices French bread to a nice golden colour and place them in a soup tureen, adding half teaspoon very finely chopped parsley and the leaves of two branches chervil. Prepare and strain a consomme (No. 52) into the tureen and serve. 1084. SOLE, LOOMIS Carefully lift up the four filets from a three-and-a-half-pound sole and neatly skin them, then cut each filet into three slanting, equal pieces; lay them on a plate, season with half teaspoon salt and three saltspoons pepper, squeezing the juice of half a sound lemon over. Prepare a smooth hash with one branch fresh parsley, two bay leaves and a sprig of thyme; add to the fish, thoroughly mix the filets in the seasoning and keep in a cold place until required. Place in a mortar a quarter pound of fresh cod or halibut, adding one egg yolk, two saltspoons salt, a saltspoon each cayenne pepper and grated nutmeg; pound to a pulp, then press through a sieve into a bowl. Finely chop three medium, fresh-peeled and neatly cleaned mushrooms, brown in a frying pan with a teaspoon butter for five minutes, add to the bowl with the fish force and briskly mix. With knife blade carefully spread the force on both sides of the filets, then dip the filets in beaten egg and lightly roll in bread crumbs. Thoroughly heat two tablespoons SUNDAY, THIRD WEEK OF MARCH 315 butter in a large frying pan, lay in the filets one beside another and fry for five minutes on each side. Dress on a hot dish with a folded napkin and serve with a Tartare sauce (No. 48) separately. 1085. POTATOES WITH BUTTER Peel, wash and drain twelve small, even-sized potatoes and boil in a quart boiling water with half teaspoon salt for thirty minutes. Drain, place in a frying pan with a level tablespoon butter, gently turn them over for two minutes and serve. 1086. MIGNONS OF MUTTON, PORTO SAUCE Neatly flatten six four-ounce mignon steaks cut from a leg of tender mutton. Season with a teaspoon salt and half teaspoon pepper. Thoroughly heat a tablespoon melted butter in a frying pan, add the mignons and cook for four minutes on each side. Remove, dress on six freshly prepared round toasts, pour a port wine sauce over and serve. 1087. SAUCE, PORTO Place two tablespoons currant jelly in a small saucepan with half a gill port wine, thoroughly mix, add one gill of demi-glace (No. 122), the rind of half a lemon, and boil for five minutes. Remove the lemon rind and use as required.

From The International Cook Book, 1906, page 332. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Apricots in Cream Quaker Oats (105) Fried Eggs on Toast Lamb Chops (748) Potatoes, Saute"s (135) 1088. APRICOTS IN CREAM Open and drain a pint can apricots. Dress on a fruit dish and serve with thick cream and powdered sugar separately. 1089. FRIED EGGS ON TOAST Prepare six round toasts three inches in diameter of a nice golden colour. Broil six thin slices of lean raw ham for a minute on each side, arrange one slice on each toast, and trim to fit the toasts nicely. Heat in a small frying pan a teaspoon butter, carefully crack in two fresh eggs, season with a saltspoon salt and half saltspoon pepper and fry for three minutes, then dress the two eggs on one toast; repeat the same five times and serve very hot

From The International Cook Book, 1906, page 333. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1090. OYSTER BROTH IN CUPS Open thirty-six large, fresh oysters; place them in a saucepan with their liquor and an extra pint oyster juice, adding a pint water, four branches cleaned white celery, and two branches well-washed parsley. Season with half teaspoon salt and two saltspoons cayenne pepper and let boil for five minutes. Skim the scum from the surface, remove the celery and parsley, strain the broth into six cups and serve. A very little butter and sweet cream can be added to each cup if desired. Place the thirty-six oysters in a bowl and keep in a cool place for to-morrow. N. B. Lay aside six of the deepest equal-sized shells for to-morrow. 1091. VEAL CHOPS BRAISE, PUR£E OF SORREL Flatten and trim six nice, tender veal chops. Season with a teaspoon salt and half teaspoon pepper. Heat a tablespoon fat in a frying pan, add the chops and nicely brown for five minutes on each side. Add half a sliced carrot, half a sliced onion, half bean garlic, a few trimmings larding pork, two branches parsley, one clove, one bay leaf; let brown for ten minutes. Moisten with half gill white wine, one gill demi-glace (No. 122) and half gill tomato sauce (No. 16); lightly mix, boil for two minutes, then set to bake in oven for fifteen minutes. Remove, dress a puree of sorrel prepared as per No. 654 on a hot dish; arrange the chops crown-like, over the sorrel, skim the* fat from the surface of the gravy boil for three minutes, then strain the gravy over the chops and serve. 1092. SWEET POTATOES, LYONNAISE Boil four good-sized sweet potatoes in a quart water with half teaspoon salt for forty minutes; drain, peel and slice them. Heat one and a half tablespoons melted butter in a frying pan, add one finely sliced onion and brown for five minutes, then add the potatoes. Season with a quarter teaspoon salt and two saltspoons white pepper; toss them well once in a w^ile, cooking for five minutes, give a nice omelette form, brown for five minutes longer and serve. 1093. PEAR MARQUISE Neatly peel six medium, even-sized, fresh pears, without cutting away the stems. Have a pint water in a saucepan with four ounces sugar and a teaspoon vanilla essence; place on the fire and as soon as it boils drop in the pears. Cover the pan and let gently boil for twentyfive minutes. Lift up the pears with a skimmer and keep on a plate; add two tablespoons maraschino to the syrup and let reduce on the fire to a good gill. SUNDAY, THIRD WEEK OF MARCH 317 Have in another saucepan one pint boiling milk, add three ounces sugar, three ounces raw rice and the chopped rind of quarter of a lemon; let gently boil for thirty minutes, occasionally mixing at the bottom to prevent burning. Dress the rice on a large dish, arrange the pears on top, pour the sauce around and serve. Celery (86) Peanuts (954)

From The International Cook Book, 1906, page 334. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1094. CREME, AMAZONE Peel and cut into small pieces three fresh, alligator pears and place in saucepan with two branches parsley, two branches sliced celery, four pints cold milk. Season' with one and a half teaspoons salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Set the pan on the fire and let slowly boil for thirty-five minutes. Strain milk into a basin, place ingredients in a mortar and pound to a smooth paste, and return to the milk. Heat one ounce of butter in a saucepan, add two ounces flour, stir for a minute with a wooden spoon, then pour contents of basin into this pan. Sharply whisk for two minutes, and, as soon as it comes to a boil add one gill cream and one egg yolk diluted with a tablespoon milk. Mix with a wooden spoon for three minutes, being careful not to allow to boil again; strain through a Chinese strainer into a soup tureen, and serve with bread croutons (No. 23) separately. 1095. SALMON, VERDOYANT Place three slices of fresh salmon of three-quarters of a pound each in a frying pan. Season with a teaspoon salt and half teaspoon white pepper; pour in half gill white wine and one gill water, add half ounce butter, cover with a buttered paper, boil for five minutes, then set in oven to bake for twenty-five minutes. Remove, dress on a hot dish, one overlapping another, and keep warm. Place in a rnortar two branches fresh parsley, one branch chervil, one branch watercress and one shallot, and pound to a paste; then add half ounce butter, thoroughly mix together, and press through a sieve into a bowl. Prepare a Hollandaise Sauce (No. 279); gradually add to the Hollandaise all the green butter, continually mixing until thoroughly amalgamated. Pour the sauce over the salmon and serve. 1096. CHICKEN, MARENGO Singe, draw, cut off the head and feet at the first joint of a tender three-pound chicken, and cut into twelve as nearly even pieces as possible. Season* with a teaspoon salt and half teaspoon pepper. Thoroughly heat two tablespoons oil in a large frying pan, place the pieces in the pan, and briskly fry for six minutes. Drain off half the quantity of the oil. Add six finely chopped shallots, mix a little and cook for one minute. Then pour in half gill white wine, two gills tomato sauce (No. 1 6); lightly mix, add twelve finely sliced, canned mushrooms, six thin slices of truffles, and let cook twenty minutes. Arrange the chicken on a hot dish, pour the sauce over. Garnish the dish around the chicken with six freshly fried eggs in oil, sprinkle half teaspoon chopped parsley 1097. FRIED EGGS IN OIL Thoroughly heat one gill of oil in a very small frying pan, crack in one fresh egg, and fry for two minutes; carefully close up the white with a skimmer. Lift up with the skimmer, drain on a cloth, prepare five more in a similar way, and use as directed. The eggs should be well fried around, but rather soft in the centre. Save the oil in which the eggs were cooked for any other cooking purposes. 1098. TOURNEDOS OF BEEF, MADERE SAUCE Procure six pieces of round filet four ounces each. Neatly flatten and season with a teaspoon salt and half teaspoon pepper. Heat a tablespoon butter in a frying pan, place the filets in the pan, one beside another, and cook three minutes on each side. Remove, dress on six freshly prepared round toasts, placed on a hot dish. Pour a Madeira sauce (No. 641) over and serve. 1099. PUNCH, STANLEY Prepare a lemon water ice (No. 376) and keep in the freezer till required. Boil one ounce best ground coffee with two gills water and half a vanilla stick, split in two, for ten minutes. Remove and let cool off, then strain through a cheesecloth into the lemon ice freezer, adding a tablespoon kirsch and a tablespoon maraschino. Thoroughly mix with the spatula and serve in six sherbet glasses. (Keep the vanilla in sugar for further use.)

From The International Cook Book, 1906, page 335. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare a vanilla ice cream exactly the same as No. 42. Pour in two tablespoons rum, adding two ounces candied cherries and two ounces chopped marrons. Mix well together for one minute. Place six macaroons on a plate, divide a tablespoon of kirsch over them evenly. Line the bottom of a quart-brick mould with a sheet white paper, fill the mould up with half the vanilla, then arrange the macaroons on top; fill up with balance of ice cream. Line the top with another sheet of MONDAY, THIRD WEEK OF MARCH 319 paper, cover the mould tightly, bury in cracked ice and rock salt and let Freeze for one hour. Remove, dip in tepid water for a few seconds, unmould on a dish with a folded napkin and serve.

From The International Cook Book, 1906, page 336. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Plunge six medium, sound, green peppers in boiling water for two minutes, lift up and skin with a coarse towel; cut out a small piece at bottom of each, and through it scoop them out entirely without disturbing the sides. Place in six individual pudding moulds, cut side upward, one in each. Heat a teaspoon butter in a frying pan, add half a chopped small white onion and brown for three minutes, then add three finely chopped, well-cleaned, fresh mushrooms and cook for three minutes more; moisten with a gill of demi-glace (No. 122) and reduce on the fire for five minutes; add two tablespoons bread crumbs. Stir while cooking for one minute, remove and let cool off. Lightly line the inside of the peppers with this preparation, crack an egg into each pepper, season each one with a saltspoon salt and half saltspoon pepper. Arrange the cut-away piece of peppers on top. Place the moulds in a frying pan, pour in hot water up to half the height of the moulds, place in the oven to bake for six minutes. Remove, unmould on a dish, pour a gill hot demi-glace (No. 122) around them

From The International Cook Book, 1906, page 337. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 102. STUFFED OYSTERS Hash very finely the thirty-six oysters saved from yesterday's broth. Heat one ounce butter in a small saucepan, add six finely chopped shallots and cook for three minutes, then mix in half ounce flour and briskly stir while heating for one minute. Moisten with two gills milk and one gill cream, season with a teaspoon salt, two saltspoons cayenne pepper, one saltspoon' grated nutmeg, a teaspoon French mustard and a tablespoon Worcestershire sauce; thoroughly mix until it comes to a boil. Add the oysters, six finely chopped canned mushrooms, half teaspoon freshly chopped parsley and half bean finely chopped garlic. Mix the whole well together, then let gently cook for fifteen minutes, occasionally stirring meanwhile. Dilute two egg yolks in a tablespoon cream and add to the force, and stir while cooking for two minutes more. Transfer the force upon a dish and let cool off. Plunge the six deep, half -shells into boiling water for five minutes; remove and replunge in cold water; remove and wipe them thoroughly. Then evenly divide the preparation into six shells, neatly smooth the surface with a knife, evenly spread a teaspoon French mustard on them, sprinkle a few bread crumbs over, place on a tin and set in the oven to bake for ten minutes. Remove and serve. 1103. SMOKED PIG JOWL, WITH SPINACH Procure half a smoked pig jowl and plunge it into two gallons boiling water and boil for two hours. Lift up, tear off the skin and neatly trim all around. Prepare a spinach a 1'Anglaise as per No. 247, dress on a hot dish, arrange the jowl over the spinach and serve. 1104. BANANA FRITTERS Prepare a batter for fritters as per No. 204. Cut six peeled, sound bananas in two crosswise pieces, roll them in the batter, then plunge in boiling fat and fry for ten minutes, turning with a skimmer once in a while; lift up, thoroughly drain on a towel and neatly trim all around. Pour a Sabayon sauce (No. 102) on a hot dish, place the bananas over, dredge a little powdered sugar on top and Radishes (58) Lyon Sausage (582)

From The International Cook Book, 1906, page 337. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dandelion with Eggs (633) 1105. POTAGE, PEPPER POT Finely chop two each medium, white onions, green peppers and leeks. Place these in a medium-sized saucepan with half ounce butter and cook for ten minutes, lightly stirring meanwhile; then add four ounces fresh tripe, cut into small dice-pieces, and two ounces raw Italian rice. Moisten with two and a half quarts white broth (No. 701) or hot water, then add one pound of raw, clean veal bones. Season with a level tablespoon salt and half teaspoon pepper. Cover the pan and let slowly boil for thirty minutes. Peel and cut into eight pieces each three medium, red tomatoes and add to the soup, lightly mix, then let boil for thirty-five minutes. Remove the bones, pour into a soup TUESDAY, FOURTH WEEK OF MARCH 321 1106. BROILED PERCH, MUSTARD SAUCE Neatly trim and wipe dry six very fresh, small perch. Mix on a plate a tablespoon oil with a teaspoon salt and half teaspoon pepper; repeatedly roll the perch in the seasoning, then arrange on a broiler and broil for six minutes on each side. Remove, dress on a hot dish, pour a mustard sauce over, decorate with six quarters lemon and a little parsley greens 1107. MUSTARD SAUCE Place three tablespoons of good demi-glace (No. 122) in a bowl with a good teaspoon French mustard, a saltspoon each finely chopped chives and a chervil. Mix all well together and use as required. 1108. CUCUMBERS, BECHAMEL Peel three good-sized fresh cucumbers. Cut them into quarters, lengthwise, remove the seeds, then cut them into half-inch pieces. Mix in a small saucepan one tablespoon butter with one and a half tablespoons flour, pour in a gill milk and a half gill cream, mix until it comes to a boil and keep hot on a corner of the range. Heat a tablespoon butter in a frying pan, add the cucumbers, season with a teaspoon salt and half teaspoon pepper; gently toss and briskly cook for ten minutes, drain on a sieve, add to the sauce with a saltspoon grated nutmeg; mix a little, boil for five minutes more, pour into a hot „ 1109. ROAST GOSLING, APPLE SAUCE Cut off the feet and neck of a fat six-pound gosling at the first joint. Singe, draw and truss, lay in a roasting pan, season with a tablespoon salt and half teaspoon pepper. Spread two tablespoons fat over the breast, pour two tablespoons water into the pan, set in the oven to roast for one and a half hours, turning it quite frequently and basting it with its own gravy once in a while. Remove, untruss, dress on a large dish, skim the fat from the gravy and pour the gravy over the bird. Decorate with a little watercress and send to the table with an apple sauce (No. 188)

From The International Cook Book, 1906, page 338. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 1 10. SCRAMBLED EGGS, REFORME Carefully crack eight fresh eggs in a bowl, add half gill milk, season with half teaspoon salt and two saltspoons pepper and sharply beat them up for a minute. Cut in julienne shape four gherkins, six heads canned mushrooms, half ounce cooked ham and a very small truffle. Place these ingredients in a large frying pan with a tablespoon butter and gently cook for three minutec; pour in the beaten eggs with a tablespoon sherry, mix a little with a wooden spoon and let cook for six minutes, briskly mixing meanwhile. Remove, dress on a dish and serve very hot.

From The International Cook Book, 1906, page 339. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut out a pound and a half tender leg of lamb in half-inch-square thin pieces; cut out also the same quantity and size salted pork. Season the lamb with half teaspoon salt and half teaspoon pepper, evenly run alternately the pork and lamb pieces on six skewers, lightly roll in a tablespoon oil, then in fresh bread crumbs, arrange on a double broiler and broil for eight minutes on each side. Remove, pour a gill of hot tomato sauce (No. 16) on a dish, arrange the brochette over and serve. Quarter pound sifted flour, two raw eggs, half ounce fine sugar, quarter ounce baking powder, saltspoon salt, half saltspoon nutmeg, teaspoon Indian curry powder and half pint cold milk. Place the flour in a bowl, crack in the eggs, add the sugar, salt, nutmeg, curry, baking powder and milk, and mix with a whisk until thoroughly thickened. Lightly butter the bottom of a large frying pan with a little melted butter, and as soon as the pan is thoroughly hot pour in the preparation with a two-and-a-half-inch ladle, four cakes at a time, and fry for one and a half minutes on each side. Dress on a hot dish covered with a napkin, proceed exactly the same till the batter is finished, and serve with maple syrup separately.

From The International Cook Book, 1906, page 340. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1113. CRAB MEAT, MARYLAND Place one and a half pounds very fresh crab-meat flakes in a frying pan with half gill good sherry; season with a teaspoon salt, two saltspoons cayenne pepper, and a saltspoon grated nutmeg; place the pan on the fire and cook for five minutes, occasionally stirring with a wooden spoon; then pour in two gills cream and a half gill milk, mix a little and let gently boil for three minutes. Dilute two egg yolks in two tablespoons cream and add to -the crab meat, continually mixing with a wooden spoon for three minutes longer, being careful not to allow to boil; remove from the fire, pour in a tablespoon good brandy, lightly mix, and serve in a chafing dish or a soup tureen. 1114. SMALL GOOSE PATTIES Prepare and keep hot six patties, prepared exactly as per No. 929. Pick out all the meat you can from the goose left over from yesterday* TUESDAY, FOURTH WEEK OF MARCH 323 cut the meat into small dice-pieces; cut also six heads canned mushrooms and one very small truffle into small squares. Place these three articles in a small saucepan with two tablespoons sherry or port wine. Season with half teaspoon salt and one saltspoon cayenne pepper, cook for five minutes, then pour in one and a half gills of demi-glace (No. 122) and half gill tomato sauce (No. 16). Mix a little, then gently boil for fifteen minutes longer. Remove, arrange the six patty crusts on a large dish, divide the stew evenly in the six crusts, place the covers on top, decorate the dish with a little parsley greens and serve immediately. 1115. CHOCOLATE OMELETTE Place three egg yolks in a bowl, add three ounces sugar, three ounces grated chocolate, one teaspoon vanilla essence and one teaspoon kirsch. Stir well with a wooden spoon for five minutes. Beat up eight fresh egg whites, with a well-cleaned whisk in a copper basin, to a stiff froth, then add the whites to the yolks; gently mix both for two minutes. Dress three-quarters of the preparation in a large, cold dish to an omelette form. Slide a fancy dental tube at the bottom of a pastry bag, drop the rest of the preparation into the bag and with it nicely decorate the omelette. Dredge two tablespoons powdered sugar over and all around it and set the dish in a moderate oven to bake for twenty minutes. Remove and immediately send to the table. (This omelette should be made only at the very last moment.) Pure"e, Crecy

From The International Cook Book, 1906, page 340. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1116. PURE"E, CRECY Scrape and thoroughly wash six medium, very red fresh carrots, finely slice and place in a large saucepan with two sliced onions, two leeks and one ounce butter; place the pan on the range and let gently brown for fifteen minutes, stir frequently with a spoon, then besprinkle with two ounces flour; stir while heating for three minutes. - Moisten with two and a half quarts broth (No. 701), add two branches of parsley and one branch chervil, season with a tablespoon salt, half teaspoon pepper and a saltspoon grated nutmeg, mix a little and let gently boil for forty-five minutes. Remove, press the whole through a sieve into another saucepan, place on the fire and let boil again, then add half ounce butter and one gill cream; thoroughly mix while boiling for two branch chervil and two branches chives; add to the shrimps, mix lightly. Cover the pan and let cook for fifteen minutes. Remove and serve in a deep, hot dish. 1125. CALF'S TONGUE, ITALIENNE Slice and place in a braising pan half a carrot, half an onion, two sliced leeks, one branch each celery and parsley, with one bay leaf and one clove, adding a tablespoon melted lard; gently brown for ten minutes, occasionally stirring meanwhile. Place three very fresh calves' tongues over the vegetables. Season with a teaspoon salt and half a teaspoon pepper. Moisten with half pint water, one gill demi-^lace (No. 122) and one gill tomato sauce (No. 16). Cover the pan and let boil for five minutes. Remove, take up the tongues, carefully skin them, trim neatly and split in two lengthwise. Arrange in a baking dish. Boil the sauce on the range for ten minutes, then strain through a Chinese strainer into a saucepan, adding ten finely chopped, canned mushrooms, two tablespoons fresh bread crumbs, half teaspoon freshly chopped parsley and a tablespoon sherry; thoroughly mix, boil for five minutes, and pour the sauce over the tongues. Sprinkle a tablespoon grated Parmesan cheese over, set to bake in oven for fifteen minutes. Remove and send to the table in the same dish. 1126. CHESTNUTS AU FEU DE LUCIFER Slit on both sides thirty-six large, sound Italian chestnuts, place on a roasting pan and roast in the oven for thirty minutes. Remove and peel them, place in a bowl, add two ounces sugar, and three tablespoons rum. Set fire to rum and stir with a spoon until the flame goes out. Then serve in the same bowl.

From The International Cook Book, 1906, page 341. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Tenderloin Cutlets, St. Hilaire (287) Roast Leg of Mutton (552) 1127. CONSOMME", RAVIOLI Strain a consomme (No. 52) into a hot soup tureen, add the ravioli H27A. RAVIOLI Remove the stalks and thoroughly wash a pint fresh spinach, plunge in a quart boiling water with a half teaspoon salt, and boil for eight minutes. Thoroughly drain on a sieve, and finely chop them; place them in a bowl, adding one ounce very finely chopped, cooked, lean ham. Season with two saltspoons salt, two saltspoons white pepper, a saltspoon grated nutmeg and one tablespoon grated Parmesan cheese; mix well for a minute, and keep in a cool place until required. Sift quarter of a pound of flour on a table, make a fountain in the centre, place in two egg yolks, three tablespoons water and a saltspoon THURSDAY, FOURTH WEEK OF MARCH 327 salt. Knead the whole well for ten minutes, then let rest for Jive minutes. Roll out the paste on a lightly floured table, as thin as possible, and with a round pastry cutter the size of a silver dollar stamp out as many as you can. Arrange a teaspoon of the spinach preparation in the centre of one piece, lightly wet the edges with cold water and cover it with another round of paste, then carefully press both edges together to tightly close them. Proceed the same with the rest. When all are finished carefully drop them in two quarts boiling water with a teaspoon salt and cook for twenty minutes. Take up with a skimmer, thoroughly drain and use as required. 1128. CURRIED SMELTS Prepare and keep hot a curry sauce (No. 54). Cut off the heads of two pounds of small fresh smelts and cut them into half inch pieces; place in a frying pan with half a gill white wine, half ounce butter, half teaspoon salt and two saltspoons paprika. Mix them gently. Cover with a sheet of buttered paper; place in oven for ten minutes. Remove, pour the curry sauce over smelts, lightly mix, cook on range for five minutes, and serve in a hot, deep dish. 1129. OYSTER PLANT, POULETTE Neatly scrape, remove the stalks and trim well a bunch of fresh oyster plants; immerse in cold water with two tablespoons vinegar for five minutes. Remove, drain, and cut into one-inch-long pieces. Place in saucepan with a tablespoon vinegar, a tablespoon flour, a tablespoon salt and three pints of cold water. Cover the pan and slowly boil for forty minutes; drain on a sieve. Heat one and a half tablespoons butter in a saucepan, add four finely chopped shallots and lightly brown for five minutes, then mix in two tablespoons flour; moisten with one and a half pints of broth (No. 701) and half a gill of milk. Season with two saltspoons salt, a saltspoon cayenne and one saltspoon grated nutmeg. Mix well until it comes to a boil. Add the oyster plants and half a teaspoon chopped chives. Mix well and let cook for ten minutes, occasionally mixing meanwhile. Dilute an egg yolk with a tablespoon cream and add to the oyster plant, lightly mix and serve in a deep vegetable dish.

From The International Cook Book, 1906, page 342. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beef Hash, Zingara (455) Hashed Potatoes in Cream (220) Corn Fritters (566) 1130. OMELETTE, SOUBISE Heat one and a half tablespoons butter in a saucepan, add one finely minced white onion and lightly brown for five minutes; dredge in two tablespoons flour, stir while heating for one minute, then pour in one gill milk and a gill cream, constantly mixing until it comes to a boil; cook for five minutes. Dilute an egg yolk with a tablespoon cream and add to the sauce, mix well and keep hot. Prepare a plain omelette (No. 75), turn on a baking dish, pour the sauce and sprinkle a tablespoon of grated Parmesan cheese over; place in a brisk oven for five minutes, remove 1131. FRIED OYSTERS, TOMATO SAUCE Lightly roll in flour twenty-four large, fresh-opened oysters, dip them in beaten egg, lightly roll in fresh bread crumbs, arrange in a frying basket and fry in boiling fat for five minutes. Remove, drain on a towel, sprinkle a teaspoon salt over them, dress on a hot dish, decorate with six quarters of lemon and a little parsley greens and serve with a gill of hot tomato sauce (No. 16) separately.

From The International Cook Book, 1906, page 343. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beignets Souffle's (790) 1132. MUSSELS, ANCIENNE Thoroughly scrub and wash in running cold water sixty very fresh mussels, place them in a saucepan with a pint water and a teaspoon salt, cover the pan and let steam on the range for fifteen minutes. Remove, drain and pick them out from the shells, place in a baking dish, season with half teaspoon salt and half teaspoon paprika and sprinkle over half teaspoon freshly chopped parsley and half teaspoon chopped chives; arrange six thin slices of raw, lean bacon over and sprinkle a tablespoon grated Parmesan cheese over all. Set to bake in the oven for fifteen

From The International Cook Book, 1906, page 344. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Green Peas with Mint (375) Roast Saddle of Venison, Currant Jelly (418) "Celery Mayonnaise (69) Chocolate Ice Cream (523) Ladyfingers (150) 1133. PUR£E OF LIMA BEANS Place a quart of drained, canned lima beans in a saucepan with four and a half pints water, one sliced onion, one sliced carrot, two branches parsley, two cloves, one bay leaf, half ounce butter, one level tablespoon salt, and briskly boil for forty minutes. Drain on a sieve FRIDAY, FOURTH WEEK OF MARCH 329 and keep the broth. Remove the onion, carrot, parsley, clove and bay leaf. Place the lima beans in a mortar and pound to a pulp; replace them in the saucepan with their broth, season with two saltspoons cayenne pepper and a saltspoon grated nutmeg, adding an ounce butter; lightly mix and let boil for five minutes. Dilute two ounces rice flour in one gill cream and add to the soup; lightly mix while boiling for two minutes. Remove, strain through a Chinese strainer into a soup tureen and serve with a plate of bread croutons (No. 23). 1134. POTATOES, INDIENNE Heat in a saucepan one tablespoon butter, add one finely chopped onion and brown for five minutes, then add one teaspoon curry powder; stir briskly and moisten with a pint water. Season with a teaspoon salt, add twelve small, peeled, well-washed pototoes, cover the pan and boil for thirty-five minutes, remove and serve. 1135. SQUABS SAUTE, SAUCE FINNOISE Cut off the necks and feet of six fresh squabs. Split open through the back and gently flatten with a cleaver while covered with a coarse towel. Season all over with a teaspoon salt and half teaspoon white pepper. Heat two tablespoons lard in a black frying pan, place the squabs in the pan, one beside another, and fry them for eight minutes on each side. Remove, dress on a hot dish, pour a hot Finnoise sauce (No. 251)

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Baked Sweet Potatoes (14) 1136. EGGS COCOTTE, MADEIRA Place one and a half gills demi-glace (No. 122) in a saucepan with two tablespoons good sherry and boil for five minutes. Divide the sauce into six cocotte egg dishes, crack two fresh eggs into each dish, evenly season with half teaspoon salt and two saltspoons pepper; place on a tin and set to bake in the oven for five minutes, remove and serve. 1137. DEVILLED CALF'S LIVER WITH BACON Mix on a plate a tablespoon ou with a teaspoon salt and half teaspoon pepper. Roll in repeatedly six slices fresh calf's liver a third of an inch thick, arrange them on a broiler and broil for three minutes on each side. Remove to a table, evenly spread a devilled butter (No. n) on both sides of each piece, arrange on the broiler again and broil for two minutes more on each side. Dress on a hot dish, place six thin slices of broiled bacon (No. 13) over and serve.

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1138. EGGS MOLET, B^ARNAISE Boil twelve fresh eggs for five minutes. Remove, then drop them in cold water, take up and shell. Dress the eggs on a deep, hot dish. Season with half a teaspoon salt and two saltspoons white pepper. Pour a Bearnaise sauce (No. 34) over the eggs and serve. 1139. MUTTON SAUTE", ANGLAISE Pick all the lean meat from the leg of mutton left over from Wednesday. Cut it into one-inch squares a quarter-inch thick. Finely slice two white onions and lightly fry in a frying pan with a tablespoon butter for eight minutes, stirring meanwhile, then add the mutton. Season with a teaspoon salt, half teaspoon white pepper and saltspoon grated nutmeg; toss while cooking for five minutes; add one tablespoon flour, briskly stir, add two tablespoons vinegar, one tablespoon Worcestershire sauce, a gill tomato sauce (No. 16) and half gill demi-glace (No. 122). Thoroughly mix, then add a teaspoon chopped parsley, gently mix again and let slowly cook for twenty minutes. Dress on a 1140. APPLE YANSSENS Neatly wipe six medium, sound, even-sized apples. Cut them into even halves, remove the seeds and stems, lightly prickle the inside with a fork and place on a deep dish; season with two ounces fine sugar, a teaspoon vanilla essence and two tablespoons rum; mix well in the seasoning and let infuse for thirty minutes, turning once«in a while. Arrange on a tin, cut side upward, spread over evenly with a knife blade a half tablespoon good butter and set in the oven to bake for thirty minutes. Remove, dress on a hot dish, pour the sauce from the dish on which they were infused over them, set fire to the rum and serve.

From The International Cook Book, 1906, page 346. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1141. BISQUE OF OYSTER, NASSAU Finely chop three medium Bermuda onions and boil in a saucepan with a pint milk for twenty minutes. Place twenty-four large, freshly SATURDAY, FOURTH WEEK OF MARCH 331 opened oysters with their liquor in a large saucepan with a quart and a half water, three branches chopped celery and two branches parsley, then boil for twenty minutes. Strain the broth through a Chinese strainer into the milk pan. Place the oysters and celery in a mortar, pound to a pulp and add to the broth. Knead two and a half ounces flour in a saucepan with one ounce butter and heat on the range for one minute, then pour the oyster broth into this pan. Season with a teaspoon salt and two saltspoons cayenne pepper. Mix with a wooden spoon until it comes to a boil, remove from the fire, add a gill cream and half an ounce good butter; mix well for two minutes, strain through a sieve into a basin, then through a cheesecloth into a soup tureen and serve. 1142. LAMB STEAKS, BORDELAISE Procure three three-quarter-pound steaks from a tender leg of lamb. Season all around with a teaspoon salt and half teaspoon pepper, then rub them with a teaspoon of oil, arrange on the broiler and broil for eight minutes on each side. Remove, dress on a dish, pour a hot Bordelaise sauce (No. 28) over the steaks, sprinkle half teaspoon freshly chopped parsley over and serve. 1143. STRING BEANS, PALOISE Carefully string a pint and a half fresh, tender string beans; cut in two, wash thoroughly, drain, then plunge in a quart boiling water with a teaspoon salt and two tablespoons vinegar and boil for forty minutes. Remove and thoroughly drain on a sieve, place in a bowl, season with two saltspoons salt, two saltspoons pepper, a saltspoon grated nutmeg; add half a teaspoon freshly chopped chervil, half a bean finely chopped garlic and one egg yolk. Mix well with a fork for three minutes, place them in a vegetable dish 1144. GOLDEN BUCK Finely chop one pound very rich, soft American cheese. Prepare six very fresh poached eggs (No. 106) and keep them in lukewarm water until needed. Prepare and keep hot six toasts. Pour one and a half gills Bass' ale in a small enamelled pan with a tablespoon of Worcestershire sauce and a good saltspoon cayenne pepper, and as soon as it begins to boil drop in the cheese and briskly and continually stir with a small, clean wooden spoon until thoroughly thickened. Place six very hot shirred-egg dishes on a plate, place a toast in each dish, evenly pour the preparation over the six toasts, then carefully lay a poached egg on top of each and immediately send to the table.

From The International Cook Book, 1906, page 346. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Picked-up Codfish in Cream (922) 1145. EGGS, VIRGINIA Boil two peeled, sound, small potatoes for thirty minutes in a pint, water with half teaspoon salt. Drain and press through a sieve into a bowl, adding a gill cream, two saltspoons salt, a saltspoon grated nutmeg and a teaspoon fresh butter; thoroughly mix with a spoon. Lightly butter the exterior of six paper cases, lay them on a tin. Divide the puree evenly into six cases, carefully crack two fresh eggs into each case, spread a tablespoon of hot tomato sauce (No. 16) over each case. Set them in the oven to bake for six minutes. Remove, dress them on a dish with a folded napkin, decorate with parsley greens and serve.

From The International Cook Book, 1906, page 348. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mashed Brown Potatoes (813) Apricot Tartlets (161) 1146. OYSTERS, JACQUES Cut out from stale sandwich bread six quarter-inch slices, trim the crusts off, then cut each slice into four even, oval pieces. Lightly toast, spread a little anchovy butter (No. 62) over each and place on a dish. Broil for two minutes on each side, so as to have very crisp, six very thin slices of lean bacon; cut each slice into six equal pieces, arrange a piece on top of each toast and keep hot Roll twenty-four large, fresh-opened oysters in flour, heat two tablespoons of oil in a frying pan, add the oysters and fry for three minutes on each side. Drain on a cloth, then place one oyster over each toast on top of the bacon. Squeeze the juice of half a lemon over the oysters, place an ounce butter in a frying pan, toss until a light brown, then pour over the oysters and serve. 1147. MINCED TURKEY, CREOLE Prepare a Creole sauce (No. 507) and keep hot. Pick all the meat from the turkey left over from yesterday, slice it into very thin slices, then add to the Creole sauce. Season with two saltspoons salt and two saltspoons white pepper, adding a gill hot tomato sauce (No. 16), lightly mix, cook for ten minutes, frequently stirring meanwhile. Pour into a SATURDAY, FOURTH WEEK OP MARCH 333

From The International Cook Book, 1906, page 348. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1148. SARDINES FOR HORS D'OEUVRE Carefully open a box French sardines with about twelve in the box. Place six nice white leaves well-cleaned lettuce on a side dish, then arrange the sardines on the leaves, and send to the table with six quarters lemon arranged on the leaves as well. 1149. MINISTRA, PIEDMONTAISE Cut in very small square pieces one small red carrot, one small turnip, one onion, two leeks and two branches of celery (white part), place in a saucepan with a half ounce butter, set on the fire and brown for ten minutes, occasionally stirring meanwhile. Moisten with two and a half quarts water, add a pound shin of beef and a pound veal bones, season with a tablespoon salt, half teaspoon pepper and a saltspoon Italian saffron. Cover the pan, let gently boil for thirty-five minutes, and add one ounce raw rice and two ounces raw macaroni cut into half-inch pieces. Boil again for twenty minutes, then add two peeled and crushed, fresh red tomatoes and boil for twenty minutes. Remove, take out the beef and veal bones, cut quarter of the beef into same shape as the vegetables and add it to the soup with a teaspoon freshly chopped parsley. Mix a little, skim the fat from the surface, pour into a soup tureen and send to the table with a little grated Parmesan cheese separately. 1150. POTATOES, VILLAGEOIS Peel, wash and cut in quarter-inch squares four good-sized potatoes; place in a small saucepan with a pint white broth, season with half teaspoon salt, two saltspoons pepper and a saltspoon grated nutmeg; tie in a bunch two branches parsley and a clove garlic and add to the potatoes; cover the pan, boil for five minutes, then place in the oven for twenty minutes more. Remove, take up the bouquet, add a half tablespoon good butter and three tablespoons cream, gently mix for a minute, pour into a vegetable dish and serve. 1151. BONED LEG OF MUTTON, DON QUICHOTTE Entirely bone a leg of tender mutton of five to six pounds; season all around with a tablespoon salt, one teaspoon pepper and a saltspoon grated nutmeg. Finely chop one ounce raw veal and one ounce lean raw pork, place both in a clean mortar, season with half teaspoon salt, a saltspoon cayenne pepper and a saltspoon ground allspice, add one teaspoon chopped parsley, one finely chopped bean garlic and one egg yolk. Pound to a very smooth paste, then spread this force all over the inside of the leg; tie all around with strings. Heat in a large braizing pan two tablespoons lard, place in the leg and brown it to a nice colour all over, then add one finely minced carrot, two sliced onions, one clove garlic, two branches parsley, two cloves, two bay leaves, twelve allspice, one sprig thyme and half a tablespoon whole black peppers. Brown for ten minutes more, moisten with a pint of water, one gill red wine, two gills demi-glace (No. 122) and two gills tomato sauce (No. 16). Cover the pan, let boil for ten minutes, then set in the oven to braize for one hour. Turn it over and baste frequently meanwhile. Remove, arrange the leg on a hot dish, untie it and keep hot. Skim the fat from the surface of the sauce and let it reduce on an open fire for twenty minutes; strain the sauce through a cloth into another saucepan, add twelve finely chopped candied cherries and half gill port; boil for five minutes more, pour the sauce over the leg and serve very hot. 1152. GATEAU, CHARLES Shell twelve walnuts, place them in a mortar with three ounces fine sugar and the juice of half an orange; pound to a fine pulp, then place in a tureen with four egg yolks; beat well with a whisk for five minutes. Beat up the whites of the three eggs to a stiff froth, add to the yolks and gently mix with a skimmer for a half minute; add two ounces of sifted flour and mix the whole together for one minute more. Lightly butter a small square pastry tin, line the bottom with a buttered piece white paper, pour in the preparation and set in a moderate oven for twenty minutes. Remove, pour over a tablespoon maraschino and a tablespoon kirsch. Let cool off in the tin, unmould, tear off the paper and place it on a pastry grill with a tin underneath the cake. Place in a small saucepan two ounces glazed sugar, one egg white and a tablespoon strawberry syrup; mix well with a wooden spoon, place the pan on the fire and heat for one minute, stirring meanwhile. Remove, spread this preparation all over the surface of the cake, let cool off, dress the cake on a dish with a folded napkin and serve.

From The International Cook Book, 1906, page 349. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Fresh Mackerel, Maitre d'H6tel (388) Salisbury Steaks (347) Brioches (878) 1153. PETIT PAINS AU SCRAMBLED EGGS Cut the covers from six oval French breakfast rolls, scoop out the insides without disturbing the crusts; place on a dish and keep hot, SUNDAY, FOURTH WEEK OF MARCH 335 with covers on the plate also. Crack eight fresh eggs in a bowl, add a half gill milk, season with half teaspoon salt and two saltspoons pepper. Beat them up with a fork for one minute. Heat a tablespoon butter in a frying pan, drop in the eggs and cook for six minutes, briskly stirring meanwhile; then equally divide the eggs into the six rolls, place the covers on and serve.

From The International Cook Book, 1906, page 350. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1154. LOBSTER CUTLETS, RAVIGOTE Prepare a lobster force meat (No. 201), divide the force into twelve equal parts; lightly roll in flour and give them nice cutlet forms, then dip in beaten eggs, roll in bread crumbs, lay in a frying basket and fry in boiling fat for eight minutes. Remove, drain on a cloth, pour a hot Ravigote sauce (No. 366) on a hot dish, arrange the cutlets, one overlapping another, over the sauce, adjust a paper frill at the end of each cutlet and serve. 1155. ENTRECOTE, SOYER Procure two one-and-a-half-pound entrecotes of the sirloin with bone adhering. Neatly trim and gently flatten with a cleaver, season all around with a teaspoon salt, half teaspoon pepper and teaspoon of chopped parsley. Lightly rub with a tablespoon butter, roll in bread crumbs, arrange on a broiler and broil for eight minutes on each side; remove, place on a large hot dish, pour a beefsteak sauce around and serve. 1156. BEEFSTEAK SAUCE Heat a tablespoon butter in a saucepan, add six finely chopped shallots and gently brown for five minutes. Pour in one and a half gills demi-glace (No. 122), two branches each freshly chopped parsley and chervil, four branches chives, the juice of a quarter lemon; lightly mix and let boil for six minutes, add, little by little, half ounce good butter, mix well and use as directed. 1157. SWEET POTATO SOUFFLE'S Peel six even-sized, sound, dry sweet potatoes and neatly trim them into even squares; then cut them into lengthwise slices the thickness of a silver dollar and plunge them into hot but not boiling fat. Lightly turn with a skimmer and fry for seven minutes, occasionally turning them; remove, place in a frying basket and let cool off, then plunge again in boiling fat and continually turn while cooking for three minutes; remove, thoroughly drain, place on a dish with a folded napkin and serve. N. B. Sweet potatoes should never be washed when prepared this way, and special care should be taken to cut them in as near even slices as possible.

From The International Cook Book, 1906, page 351. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1165. FRIED EGGS, ROBINSON Remove the gall from six chicken livers and cut them into small squares. Heat a light tablespoon butter in a frying pan. Season with two saltspoons salt and a saltspoon white pepper and brown for five minutes; drain off the butter at the bottom of the pan, pour in two tablespoons sherry, half gill demi-glace (No. 122) and half gill tomato sauce (No. 1 6); boil for five minutes. Lightly butter a small frying pan, then carefully crack in two fresh eggs. Season with a saltspoon salt and half saltspoon white pepper and fry for three minutes. Glide on a large, hot dish and proceed to prepare five more portions in same manner. Pour the liver preparation over them and serve. 1 1 66. SWEET POTATOES IN CREAM Peel, wash and drain five medium, sweet potatoes; place in a saucepan with a quart water and half teaspoon salt, cover the pan and boil for forty minutes, drain, cut into quarter-inch squares; place in a frying pan, add half ounce good butter, one gill milk, half gill cream, two saltspoons pepper, a saltspoon each salt and grated nutmeg; lightly mix and cook for ten minutes, occasionally mixing meanwhile. Remove, dress on a deep dish and serve. Scallops en Brochettes, with Ham (624)

From The International Cook Book, 1906, page 354. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1167. VEAL POT PIE, HONGROISE Cut into inch-square pieces three and a half pounds shoulder of veal, place on a plate, season with a teaspoon salt, half teaspoon paprika and saltspoon ground thyme; repeatedly turn the pieces in the seasoning; heat two tablespoons lard in a large saucepan, add the veal and briskly brown for ten minutes. Add a bean sound garlic, one carrot and one white turnip, cut into quarter-inch squares, and twelve very small white onions previously lightly browned in a little butter; let brown for ten minutes, frequently stirring meanwhile, besprinkle with two tablespoons flour; stir a little, moisten with a pint water and a pint pure tomato juice. Tie together two leeks, two branches celery, two branches parsley and two bay leaves and add to the stew. Cut two medium, washed and peeled potatoes into half-inch-square pieces and also add to the stew; MONDAY, FOURTH WEEK OF MARCH 339 lightly mix, cover the pan and set in the oven for fifty minutes; remove, take up the herbs, skim the fat from the surface. Cut an ounce lean, raw bacon into thin squares and fry in a pan with a teaspoon lard to a nice brown; drain and add to the veal; lightly mix. Transfer the veal into a large baking dish, sprinkle a teaspoon freshly chopped parsley over, roll out very thin a half-pound pie paste (No. 117), lightly egg the edges of the dish, arrange the paste over and press down with the fingers around the edges; trim well, make a few incisions with a knife in the centre, lightly egg the surface, set in the oven to bake for twenty minutes, 1 1 68. ORANGE AND APPLE SALAD Peel and core three sound apples and cut them into thin slices; place them in a bowl. Peel and carefully skin three medium, juicy oranges, cut into thin slices, remove the seeds and place them with the apples. Season with two ounces of powdered sugar, a tablespoon each rum, kirsch and maraschino; mix well, then keep in a cool place until needed. Mix well again just before serving.

From The International Cook Book, 1906, page 354. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1169. PURE"E OF TOMATO AND CELERY Cut two small stalks celery into small pieces, wash thoroughly and place in a saucepan with four pints water, season with a teaspoon salt and boil for thirty-five minutes; strain the liquor into a basin, then pound the celery in a mortar to a pulp and return it to the broth. Place a mirepoix (No. 271) in a large saucepan with one and a half tablespoons butter and brown on the range for ten minutes, occasionally stirring; sprinkle over one ounce flour, mix well, add a pint fresh crushed or canned tomatoes and pour in the celery broth, etc. Season with a teaspoon salt, half teaspoon pepper and one tablespoon sugar; mix well, cover the pan and let slowly boil for one hour. Remove, strain through a Chinese strainer into a basin, add an ounce butter,, lightly mix, then pour into a soup tureen and serve with a plate of croutons (No. 23) 1170. RUMP OF BEEF, BERNOISE Procure a three-pound slice round of beef, season it with a teaspoon salt and half teaspoon white pepper and keep on a dish. Plunge a quarter pound spaghetti in a quart boiling water with half teaspoon salt and boil for twenty-five minutes; drain, cut into small pieces and return them to the same pan, but without water. Place an ounce of butter in a frying pan with three tablespoons bread crumbs, toss on the fire until a light brown colour, and pour it over the spaghetti with an ounce grated Swiss and half ounce grated Parmesan cheese; season with half teaspoon salt and mix well. Plunge six even-sized green peppers in boiling water for two minutes, lift up, cut a small round piece off at the bottom of each; scoop out the interiors and fill them up with spaghetti, place the covers on and lay them on a lightly buttered tin; set in the oven for fifteen minutes, remove and keep warm. Heat one and a half tablespoons melted butter in a large frying pan, lay the beef in it and cook for twelve minutes on each side. Remove, place it on a large dish. Place in the same pan one finely chopped onion and six well-trimmed fresh okras cut into slices; cook them for eight minutes, occasionally stirring. Pour half gill claret and one gill demiglace (No. 122) over, add half a sound, crushed bean garlic and one teaspoon freshly chopped parsley; mix a little, boil for seven minutes, pour the sauce over the rump of beef, arrange the peppers around and serve very hot. 1171. RUM JELLY Melt one ounce gelatin leaves with one and a half pints warm water in a saucepan, add half pound granulated sugar, the rind of a lemon and mix well for five minutes, then add the whites of three beaten eggs; mix for a minute, set the pan on the fire, gently stir, and as soon as it comes to a boil add a gill cold water; shift the pan on a corner of the range and let slowly simmer for ten minutes, skim the white scum from the surface and strain the jelly through a jelly bag of fine cloth into a bowl, add two and a half tablespoons rum, mix for half a minute and let cool off. Fill up a quart mould with the jelly and place the mould on the ice and let freeze for one hour, or until the jelly is well set; carefully immerse the mould in lukewarm water, immediately lift it up, wipe well all around, turn it upon a dish with a folded napkin and serve.

From The International Cook Book, 1906, page 355. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Veal Cutlets, Tomato Sauce (55) 1172. COMPOTE or PEARS Open a pint can of preserved pears. Arrange them on a compotier. Pour the syrup into a small saucepan with a teaspoon vanilla essence, one ounce sugar and half a cinnamon stick; let boil for ten minutes, remove the cinnamon, pour the syrup over the pears and serve. TUESDAY, FIFTH WEEK OF MARCH 341 1173. OMELETTE, ITALIENNE Heat a tablespoon butter in a saucepan, add half a finely chopped onion and brown for five minutes, lightly mixing meanwhile; pour in a teaspoon sherry, one gill demi-glace (No. 122) and half gill tomato sauce (No. 1 6). Finely chop up six heads canned mushrooms and add to the sauce with half teaspoon freshly chopped parsley; lightly mix and let boil for ten minutes. Prepare a plain omelette (No. 75), turn it upon a hot dish, pour the sauce over and serve.

From The International Cook Book, 1906, page 356. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1174. OYSTERS, VILLEROI Mix in a saucepan one and a half tablespoons butter with two tablespoons flour; pour in two gills milk, season with half teaspoon salt, a saltspoon cayenne pepper and a saltspoon grated nutmeg, adding half ounce finely chopped, cooked lean ham, half ounce finely chopped, cooked beef tongue, two chopped canned mushrooms, half a finely chopped truffle, half teaspoon freshly chopped parsley and half teaspoon chopped chives. Mix well with a wooden spoon until it comes to a boil and let cook for five minutes; shift the pan to a corner of the range. Thoroughly wipe twenty-four large, fresh-opened oysters, then plunge them into the sauce; place the pan on the table and let stand for five minutes, lift up one by one with a larding needle, arrange one beside another on a lightly buttered tin and let cool off. Roll in flour, then dip in beaten egg and gently roll in fresh bread crumbs. Arrange in a frying basket and fry in boiling fat for five minutes, remove, thoroughly drain, dredge half a teaspoon salt over them and dress on a dish with folded napkin. Decorate with six quarters lemon and parsley greens and serve. 1175. GOSLING HASH EN BORDURE Detach all the meat from the gosling left over from yesterday and cut it into small dice pieces. Peel and core two green, good-sized apples, cut them in pieces same size as the meat, and place both in a saucepan with half pint white broth (No. 701) and a gill of demi-glace (No. 122). Season with half teaspoon salt, a saltspoon each cayenne pepper and grated nutmeg; place on the fire and cook for fifteen minutes, occasionally mixing meanwhile. Finely chop together two branches chervil and the leaves from a branch of tarragon and add to the hash; lightly mix and remove to the table. Prepare a brioche potato preparation (No. 91). Slide a dentilated fancy tube to the bottom of a pastry bag; drop the potatoes into the bag and make a nice border around the edge of a baking dish by pressing the pure*e down with the hands. Place the hash in the centre of the dish, sprinkle two tablespoons of fresh bread crumbs over, place half an ounce butter in little bits over the hash and set in the oven to bake for fifteen 1176. BRUSSELS SPROUTS SALAD Trim the outer leaves off a pint of fresh Brussels sprouts, thoroughly wash and keep in a quart cold water with a tablespoon salt for thirty minutes; drain thoroughly and place in a saucepan with two quarts boiling water and half teaspoon salt. Cover the pan and let boil for forty minutes, drain on a sieve, and let them stand on it in a cool place — not on the ice — until cooled off. Place them in a salad bowl, season with four tablespoons of dressing (No. 863), mix well and serve. Olives Salted Devilled Almonds (954)

From The International Cook Book, 1906, page 357. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1177. CRESSONIERE, ILLINOISE Remove all the leaves from a bunch of fresh watercress, plunge and keep them in fresh water till required. Heat in a saucepan an ounce melted butter, adding one pound raw chicken bones, half a sliced carrot, one small sliced onion, two sliced leeks, two branches parsley, the watercress stalks, two cloves and one bay leaf; brown very gently for fifteen minutes, frequently stirring meanwhile. Moisten with three quarts hot water or broth (No. 701). Season with a tablespoon salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg; lightly mix and let boil for fifty minutes. Heat in a saucepan a half ounce butter, drain and add the watercress leaves, then continually stir while cooking for three minutes. Strain the broth through a cheesecloth into this pan, add two ounces raw rice and slowly boil for thirty minutes more. Dilute one egg yolk in one gill cream, add to the soup, and constantly mix with the spatula while heating without boiling for three minutes. Pour into a soup tureen, add six small slices toasted French bread and serve. 1178. MUTTON CHOPS, SAUCE FERMIERE Neatly trim and flatten six tender mutton chops. Season all over with a teaspoon salt and half teaspoon white pepper. Heat a tablespoon melted butter in a frying pan, add the chops, one beside another, and fry rather slowly for six minutes on each side. Dress on a hot dish, one overlapping another, crown-like, pour a hot Fermiere sauce over them WEDNESDAY, FIFTH WEEK OF MARCH 343 1179. FERMIERE SAUCE Neatly peel and finely chop four sound shallots, and hash also very finely half an ounce very lean, raw bacon; place in a small saucepan with a teaspoon melted butter and brown for five minutes, lightly stirring meanwhile; drain the fat from the pan; add a gill demi-glace (No. 122), half gill tomato sauce (No. 16), half teaspoon freshly chopped parsley and a tablespoon of capers; lightly mix and boil for five minutes. Remove and use as stated.

From The International Cook Book, 1906, page 358. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mutton Kidneys Saute, Madeira Sauce (452) Potatoes, Maitre d'Hotel (312) 1181. SHIRRED EGGS WITH SWEET CORN Open a pint can sweet corn, place half the quantity in a small saucepan, add half gill cream and one light tablespoon good butter. Season with two saltspoons salt, one saltspoon white pepper and one saltspoon grated nutmeg. Place the pan on the fire and let gently cook for ten minutes, mixing once in a while. Remove, evenly divide the corn into six shirred-egg dishes; carefully crack two fresh eggs in each dish, season them evenly with half teaspoon salt and two saltspoons white pepper, place the dishes in the oven for three minutes, remove and serve 1182. HADDOCK, MEUNIERE Season with a teaspoon salt and two saltspoons white pepper three three-quarter-pound slices fresh haddock. Heat in a frying pan one sprinkle two tablespoons of fresh bread crumbs over, place half an ounce butter in little bits over the hash and set in the oven to bake for fifteen 1176. BRUSSELS SPROUTS SALAD Trim the outer leaves off a pint of fresh Brussels sprouts, thoroughly wash and keep in a quart cold water with a tablespoon salt for thirty minutes; drain thoroughly and place in a saucepan with two quarts boiling water and half teaspoon salt. Cover the pan and let boil for forty minutes, drain on a sieve, and let them stand on it in a cool place — not on the ice — until cooled off. Place them in a salad bowl, season with four tablespoons of dressing (No. 863), mix well and serve. Olives Salted Devilled Almonds (954)

From The International Cook Book, 1906, page 359. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1183. ONION SOUP AU GRATIN Prepare and strain a consomme (No. 52) into a bowl and keep hot. Cut three medium onions in halves and finely slice them. Heat an ounce butter in a saucepan, add the onions and brown for fifteen minutes, frequently stirring meanwhile. Then add three tablespoons flour and a saltspoon cayenne pepper; lightly mix, pour in the consomme, mix a little, then let gently simmer for thirty-five minutes. Transfer the soup into an earthen soup tureen and arrange six slices lightly toasted French bread on top. Dredge two ounces grated Parmesan, mixed with an ounce grated Swiss cheese, over all. Set in the oven to bake for fifteen 1184. COQUILLES OF FROGS ' LEGS Neatly trim off the claws and bodies, keeping nothing but the perfect legs, of two pounds very fresh frogs' legs. Cut each leg in two and keep on a plate. Heat in a saucepan one tablespoon butter, add two tablespoons flour, stir well, pour in one gill hot milk and one gill cream. Season with two saltspoons salt and one saltspoon cayenne pepper. Mix with a wooden spoon until it comes to a boil and keep hot. Heat a tablespoon melted butter in a frying pan, add the legs, season with half teaspoon salt and a saltspoon pepper and "cook on a brisk fire for ten minutes, frequently tossing them meanwhile. Pour the sauce over the legs, add half teaspoon freshly chopped parsley, mix well and cook for five minutes more. Divide the legs into six table shells, evenly dredge two tablespoons bread crumbs and divide a half tablespoon butter in small bits over them; set in the oven to bake for ten minutes, 1185. EPIGRAMMES OF LAMB WITH PEAS Carefully pare six fine French lamb chops. Season with half teaspoon salt and two saltspoons pepper, lightly turn them in melted butter, then in fresh bread crumbs, and keep on a plate. Boil a breast of lamb in two gallons water, add a mirepoix (No. 271), season with two tablespoons of salt and cook for one and a half hours. Lift up the breast, pick out all the bones from the meat, place the breast between two coarse towels, lay a heavy weight on top of the meat and let stand in that condition for thirty minutes; remove the weight and towels, then cut the breast WEDNESDAY, FIFTH WEEK OF MARCH 345 into six equal heart-shaped pieces, slightly roll them in melted butter, then in fresh bread crumbs. Heat four tablespoons melted lard in a large frying pan, place the chops and breasts, one beside another, in the pan and gently cook for five minutes on each side. Lift them up with a skimmer, thoroughly drain on a cloth, pour a gill hot tomato sauce (No. 1 6) on a hot dish; arrange the chops and breasts alternately, one overlapping another, crown-like, on the tomato sauce; adjust a paper frill at the end of each chop, place green peas (No. 35) in the centre of the crown and serve. 1 1 86. PINEAPPLE FRITTERS AU MARASCHINO Remove the stalks, peel and cut out all the eyes of a small, sound pineapple. Core and cut into even slices, place in a saucepan with two ounces sugar and three gills water; let boil for five minutes, take up the slices with the skimmer and drain them on a cloth, reduce the sauce to half the quantity on the range, pour in two tablespoons of maraschino and keep warm. Prepare a batter for fritters (No. 204). Roll the pineapples in the batter, then plurfge in boiling fat, one by one, and fry for ten minutes, turning once in a while with a skimmer. Lift them up, drain on a cloth, neatly trim, pour the maraschino sauce on a dish and dress the pineapples over; sprinkle a little powdered sugar over and serve.

From The International Cook Book, 1906, page 362. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1187. POTAGE, ALLEMANDE Cut one medium carrot, one turnip, one onion, two leeks and two branches of celery into extremely small square pieces. Place these in a small saucepan with half a pint hot water, one ounce butter, half teaspoon salt and half teaspoon white pepper. Cover the pan, set on the range, and as soon as it comes to a boil place in the oven for thirty-five minutes. Remove, add two tablespoons of asparagus tips and three tablespoons of barley (boiled in a pint of water with half teaspoon salt for forty minutes and drained) and keep hot. Knead in a saucepan one ounce butter with two ounces flour; heat for one minute, then add one pint milk and two and a half pints white broth (No. 701). Sharply mix with a whisk for two minutes, then add the above vegetables; boil for ten minutes, season with half teaspoon salt, one saltspoon cayenne pepper, mix well again and serve. 1188. CARP, SAUCE GENEVOISE Scale, trim the fins and neatly wipe a three to three-and-a-half pound carp. Place in a large saucepan one sliced carrot, one sliced onion, one sliced leek, two branches parsley, one bay leaf, one sprig thyme, two cloves, a gill vinegar, one gallon water and a tablespoon salt; boil for fifteen minutes, then add the fish. Cover the pan and let simmer for forty minutes. Lift up the carp with two skewers, place on a large hot dish, drain the water from the dish, and if any of the vegetables, etc., adhere to the fish also remove them. Pour a Genevoise sauce over the fish and serve. 1189. SAUCE, GENEVOISE Place in a saucepan half a sliced carrot, half a sliced onion, half ounce raw, lean ham, cut into small pieces, one bay leaf, one sprig thyme, one clove, a teaspoon whole black pepper, one clove garlic and two branches parsley, adding one tablespoon butter; neatly brown the vegetables for ten minutes, occasionally stirring. Add one gill claret and one gill of the fish broth. Let reduce to half the quantity, then pour in one and a half gills demi-glace (No. 122); mix a little and let slowly boil for twenty minutes, strain the sauce through a cheesecloth into a bowl and use as required. 1190. POTATOES, BORDELAISE Peel four medium, sound, raw potatoes. Finely slice them and wash in cold water; drain, plunge them into boiling fat and fry for five minutes. Remove, drain on a cloth. Heat one. light tablespoon butter in a frying pan, adding one finely chopped white onion and cook for three minutes. Add the potatoes, season with half teaspoon salt and two saltspoons pepper, toss well and slowly fry them for twenty minutes, frequently turning them meanwhile. Dredge over half a teaspoon of freshly chopped parsley, toss a little, dress on a hot dish and serve. 1191. LOIN OF VEAL, CHAMPEAU Procure a fine piece loin of veal with kidney. Trim off the spine bone as well as the fat, fold up the flap over the kidney, firmly tie with string, place in a braizing pan, with a sliced carrot, a sliced onion, two branches parsley, one branch garlic, one ounce finely sliced salt pork and one tablespoon freshly crushed, whole black pepper; add two tablespoons melted lard. Season with a teaspoon salt and let brown on the fire for ten minutes. Moisten with a pint broth and two gills demi-glace (No. 122). Boil for five minutes, then set in the oven to braize for one hour and ten minutes, turning and basting it quite frequently meanwhile. Remove, dress on a hot dish, untie, skim the fat from the gravy, then strain the gravy into another saucepan; add to it twelve finely sliced canned mushrooms, reduce it for ten minutes, range a puree of chestnuts (No. 1019) at each end of the dish, pour the sauce over the veal and serve. 1192. PUDDING, MENAGERE Peel, core and mince three medium, sound apples. Place in a vessel with three ounces bread crumbs, three ounces sugar, two ounces wellTHURSDAY, FIFTH WEEK OF MARCH 347 picked currants, one ounce chopped candied lemon peel, two tablespoons brandy and half teaspoon ground cinnamon. Mix all well. Crack in three fresh eggs, pour in two gills milk and one gill cream; mix well with the wooden spoon for five minutes. Lightly butter and sugar a quart pudding mould, pour in the preparation, lay it in a saucepan with hot water up to half the height of the mould. Set in the oven to bake for forty minutes. Remove, unmould on a hot dish, pour a coffee sauce 1193. COFFEE SAUCE Pound one ounce best quality fresh roasted coffee beans in a mortar to a fine dust. Have a gill boiling milk in a small saucepan, add the coffee, cover the pan and let boil for two minutes; remove the pan from the fire, let stand on a table for ten minutes, place three egg yolks in a small saucepan and add two.ounces of fine sugar. Strain the coffee through a cheesecloth into the egg pan, pour in a light gill cream, briskly mix with a whisk for two minutes, set the pan on the fire and continually mix for five minutes while heating without boiling, remove, strain through a cheesecloth and use as required.

From The International Cook Book, 1906, page 363. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Pig's Feet (434) Potatoes, Julienne (799) 1194. POACHED EGGS, ARGENTEUIL Open a pint can of asparagus tips. Drain off the liquor and plunge the asparagus into a pint of boiling water for two minutes. Drain, then press them through a sieve into the same saucepan, but dry. Add one tablespoon butter, half teaspoon salt, half teaspoon sugar and a saltspoon cayenne pepper. Stir well while heating on the fire for three minutes and keep hot. Prepare twelve poached eggs, as per No. 106, but no toasts. Arrange the pure*e on a hot dish, lay the poached eggs on top and serve. Half pound sifted flour, two raw eggs, half ounce powdered sugar, quarter ounce baking powder, one saltspoon salt, half teaspoon ground cinnamon and half pint cold milk. Place the flour in a bowl, crack in the eggs, add sugar, salt, cinnamon, baking powder and milk. Mix with a whisk until thoroughly thickened. Lightly grease a large frying pan with a little melted lard, and as soon as the bottom of the pan is thoroughly hot immediately pour in the preparation using a two-and-a-half-inch ladle, making four at a time, and cook for one and a half minutes on each side. Dress on a hot dish, cover with a napkin, proceed to prepare the others in exactly the same way, and serve with maple syrup and sugar separately.

From The International Cook Book, 1906, page 365. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1196. STEWED CRABS, CREOLE Prepare a Creole sauce (No. 507) and keep hot. Place one and a half pounds very fresh crab meat in a frying pan with two tablespoons sherry and half ounce butter. Season with a teaspoon salt, a saltspoon each cayenne pepper and grated nutmeg. Lightly mix and cook for five minutes. Pour the Creole sauce over the crab meat, mix a little and let gently boil for ten minutes, dress on a deep dish and serve. 1197. SANS GENE Cut into very small dice pieces one pound raw beef, half pound raw lean veal and a quarter pound raw, lean ham. Heat two tablespoons butter in a small saucepan, add two finely chopped shallots, one hashed carrot, a branch chopped celery and cook on the fire to a light brown. Place the hashed meat in the pan. Season with a teaspoon salt, half teaspoon white pepper and a blade of foelie. (Foelie is the leaf of a dried nutmeg, much used in Holland and other lowland countries.) Moisten with pint and a half white broth (No. 701), lightly mix. Cover the pan and let gently cook for one hour. Place four egg yolks in a bowl, mix well with a whisk, then gradually strain the broth of the meat over the eggs. Mix well with the whisk for a minute, then pour this into the hash; mix well, lightly butter a large, flat pudding mould, pour the preparation into the mould, place the mould on a pastry tin, pour hot water up to half the height of the mould. Set in the oven for thirty minutes, remove, unmould on a hot dish and serve. 1198. POTATO SOUFFLES Carefully select six medium, flat, oval-shaped, dry, raw potatoes; neatly peel, trim square, then cut into lengthwise slices the thickness of a silver dollar. Plunge them one by one into hot fat, but far from being up to a boiling point, and fry them for four minutes, taking care to turn them with a skimmer meanwhile. Remove with the skimmer, place them in a frying basket and let stand for five minutes. Thoroughly heat the fat, that is, see that it thoroughly boils, then plunge the potatoes in the basket and constantly shake while frying for two minutes. Take up, drain on a cloth, sprinkle a teaspoon salt over them, dress on a dish THURSDAY, FIFTH WEEK OF MARCH 349 Radishes (58) Lyon Sausage (582)

From The International Cook Book, 1906, page 366. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Roast Capon (378) Celery Mayonnaise (69) Neselrode Pudding (607) 1199. SEMOLINA AND SORREL Prepare and strain into another saucepan a consomme* (No. 52). Remove the stalks and stale leaves, if any, from a quart fresh sorrel; thoroughly wash, drain and cut into julienne strips; gradually sprinkle two ounces of semolina into the consomme, briskly mixing while adding it; drop in the sorrel, lightly mix and boil for fifteen minutes, occasionally mixing meanwhile. Pour into a soup tureen and serve. 1200. SMELTS, TOULOUSE Neatly wipe twelve good -sized, fresh smelts, place them in a sautoire with half ounce butter and a light gill white wine. Season with a half teaspoon salt and cover the fish with a lightly buttered paper; boil for three minutes, then set in the oven for twenty minutes, remove and keep hot. Mix in a saucepan one tablespoon melted butter with one and a half tablespoons flour, stir and heat for a half minute. Pour the fish liquor into this pan with a gill of cream and a half gill milk. Season with a saltspoon each cayenne pepper and grated nutmeg. Add six sliced, canned mushrooms, six very thin slices truffles and twelve round fish quenelles; lightly mix and let gently boil for five minutes, pour in a tablespoon sherry, mix a little, dress the smelts on a hot dish, pour the sauce 1 201. FISH QUENELLES FOR GARNISHING Place one and a half ounces fresh codfish or halibut in a mortar with an egg white and pound to a paste;. remove from the mortar, press through a sieve into a bowl, season with two saltspoons salt, one saltspoon each cayenne pepper and grated nutmeg. Mix well with a tablespoon, add little by little a half gill cream, continually mixing while adding it. With a sheet of white paper make a cornet, then drop the preparation into the cornet; cut off a very small piece of the cornet at the bottom as an opening, press down the force into a lightly buttered tin to the size and form of small cranberries, pour in sufficient hot water to cover them entirely and season with half teaspoon salt; place the tin on the fire and let boil for half a minute, remove from the tin. drain, keep on a plate and use as directed. 1202. LARDED SIRLOIN OF BEEF, TOMATO SAUCE Prepare and place a mirepoix in a small roasting pan (No. 271). Neatly trim and lard the top of a two-and-a-half-pound sirloin of beef. Place it over the mirepoix in the pan, baste it all over with a tablespoon melted lard, pour two tablespoons water into the pan. Season the beef with a light tablespoon salt and half a teaspoon white pepper. Set the pan in a brisk oven for thirty-five minutes, turning and basting it frequently. Remove, dress the sirloin on a large dish, decorate with a little watercress; skim the fat from the gravy; remove and place the vegetables jn a small saucepan, pour in a pint of tomato sauce (No. 16). Mix a little, boil briskly for ten minutes, then strain the sauce into a sauce bowl and send to the table with the sirloin separately.

From The International Cook Book, 1906, page 367. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1203. BAKED EGGS, LUCERNOISE. Boil twelve fresh eggs for eight minutes, remove, drop in cold water for one minute, take up, then shell them. Cut each into four even slices lengthwise. Mix and heat in a saucepan one tablespoon butter and one and a half tablespoons flour, add two gills hot milk, two ounces grated Swiss cheese, half an ounce fresh butter, half teaspoon salt and half saltspoon cayenne pepper. Mix well with a wooden spoon until it comes to a boil. Place half the quantity of the eggs at the bottom of a lightly buttered baking dish. Pour half of the sauce over the eggs, spreading it well; arrange the rest of the eggs over the cream sauce, then cover with the balance of the sauce. Sprinkle two tablespoons bread crumbs on top. Divide half ounce of butter in little bits over the crumbs. Set in the oven to bake for ten minutes. Remove and serve. 1204. SPANISH MACKEREL, AUX FINES HERBES Neatly trim, cut the head off of a two-pound fresh Spanish mackerel. Split in two, remove the spinal bone. Season with half teaspoon salt and two saltspoons white pepper. Lightly wet with a little milk, roll in flour. Heat one and a half tablespoons butter in a frying pan, place in the fish and fry for six minutes on each side. Lift up with a skimmer, dress on a hot dish. Squeeze the juice of half a small lemon over. Dredge over a half teaspoon freshly chopped parsley, a quarter teaspoon

From The International Cook Book, 1906, page 368. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1205. OMELETTE WITH SPINACH Remove stalks and stale leaves from a pint fresh spinach, thoroughly wash and drain, plunge into a pint water with half teaspoon salt and boil for ten minutes. Drain on a sieve, press out all the water with the hands, and chop up exceedingly fine. Place in a small saucepan with half ounce butter, half a gill cream, two saltspoons salt, half a teaspoon sugar and a saltspoon white pepper; stir well while heating for two minutes. Prepare a plain omelette (No. 75), and just before folding up spread over a third of the quantity of the spinach; fold up, turn the omelette upon a hot dish, arrange the rest of the spinach at both ends of the dish, 1206. FRESH CODFISH TONGUES, POULETTE Place one and a half pounds fresh codfish tongues in frying pan with half gill white wine, one gill water, half ounce butter, half teaspoon salt and saltspoon cayenne pepper. Lightly mix, then cover with a sheet of buttered paper and boil for five minutes. Set in the oven for ten minutes. Heat half teaspoon butter in a saucepan, add six finely chopped shallots and lightly brown for three minutes, adding two tablespoons of flour. Stir well while heating for one minute, then strain liquor of the tongues into this pan, adding half gill hot milk and half teaspoon finely chopped olives; lightly mix and cook for five minutes, then pour sauce into the pan with the tongues. Mix a little and let cook for five minutes. Mix on a plate one egg yolk with half gill cream and a tablespoon sherry and add to the tongues; carefully stir while heating for one minute, pour into a deep, hot dish and serve. 1207. STRAWBERRY TARTLETS Prepare and bake six small tartlet crusts exactly as per No. 161. Pick off the stems and rapidly wash and drain on a cloth forty-eight medium, fresh strawberries, place in a bowl with two ounces fine sugai and a quarter gill rum. Turn them well in the seasoning, then place eight strawberries in each crust. Pour the remaining seasoning over the tartlets evenly, place in the oven for ten minutes. Remove, spread a teaspoon strawberry jelly over each tartlet, take up from the mould, dress on a dish with a folded napkin and serve.

From The International Cook Book, 1906, page 369. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Beefsteaks (172) Saratoga Chips (156) 1213. SCRAMBLED EGGS, BORDELAISE Crack eight fresh eggs in a bowl, add half gill milk, season with half teaspoon salt, two saltspoons white pepper, and sharply beat up with a fork for one minute. Heat a tablespoon butter in a frying pan, add four finely chopped shallots and gently brown for three minutes, pour in half gill claret and half gill demi-glace (No. 122). Reduce on the range until nearly dry, then drop in the beaten eggs and cook for six minutes, frequently mixing with the wooden spoon meanwhile. Pour them into a hot, deep dish 1214. OYSTER FRITTERS Finely chop twenty-four large, freshly opened oysters. Place in a bowl, add two ounces flour, half teaspoon each baking powder and freshly chopped parsley, crack in two eggs, adding three tablespoons cold milk; season with half teaspoon salt and two saltspoons white pepper, mix for five minutes. Heat three tablespoons lard in a large frying pan, and with the aid of a spoon drop the preparation into the pan in round cake forms of two inches in diameter; fry for three minutes on each side, remove with a skimmer and thoroughly drain on a cloth. Dress on a dish with a folded napkin over, decorate with a little parsley Quarter pound sifted flour, two raw eggs, one tablespoon honey, half ounce powdered sugar, quarter ounce baking powder, one saltspoon salt, half saltspoon grated nutmeg and half pint of cold milk. Place the flour in a bowl, crack in the eggs, add the sugar, honey, salt, nutmeg, baking powder and milk. Mix with a whisk until thoroughly thickened. Lightly grease the bottom of a large frying pan with a little melted lard and, as soon as the bottom of the pan is thoroughly hot, with a two-and-a-half-inch ladle immediately pour in the preparation, making four at a time, and cook for one and a half minutes on each side. Dress on a hot dish, cover with a napkin, then proceed exactly the same till the preparation is finished, and serve with maple syrup separately. SATURDAY, FIRST WEEK OF APRIL 355 Canap^ Lorenzo (538) Mironton of Beef (398)

From The International Cook Book, 1906, page 372. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1216. POTATOES AU LARD Cut into small squares two ounces salt pork and one white onion, place both in a saucepan with a teaspoon butter and brown for ten minutes, lightly stirring meanwhile; add six medium, peeled and washed raw potatoes, cut into half-inch squares, and one bay leaf; moisten with a half pint broth (No. 701). Season with two saltspoons salt and half teaspoon pepper, lightly mix, cover the pan and boil for five minutes, then set the pan in the hot oven for forty minutes. Remove, dress on a hot vegetable dish and serve. 1217. CREME AU THE Place two tablespoons best quality tea in a hot teapot, pour over a gill boiling water and let infuse for twenty minutes. Place two egg yolks and a whole egg in a bowl, add three ounces sugar, mix a little, then strain the tea through a cheesecloth into this bowl, adding two gills milk and one gill cream. Briskly whisk for two minutes, strain the preparation through the cheesecloth into six individual pudding moulds, place in a roasting tin, pour hot water in the tin up to half the height of the moulds, and set to bake in the oven for twenty minutes. Remove, let cool off, unmould on a cold dish and serve.

From The International Cook Book, 1906, page 373. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1218. POTAGE, AMBASSADEUR Plunge half pint split green peas in boiling water for five minutes. Thoroughly drain, replace in the pan with three quarts water, add one sliced carrot, one onion, two sliced leeks, two branches celery, two peeled potatoes, one bean garlic, two branches parsley and a twoounce piece salt pork. Season with a level tablespoon salt and half teaspoon white pepper. Cover the pan and let gently simmer for one and a half hours. Cut a small carrot, small turnip, the white part one leek and one small white onion in exceedingly small squares. Place them in a small saucepan with three tablespoons raw rice, a pint water, half ounce butter, half teaspoon salt and two saltspoons pepper; lightly mix, cover the pan and boil for five minutes, then set in the oven for thirty minutes. Remove and keep hot. Strain the puree of peas through a sieve into another saucepan, add the contents of the vegetable pan to the soup, lightly mix and let boil for five minutes. Remove the stalks and wash half pint fresh sorrel, cut into thin julienne strips, add to the soup with a tablespoon sugar and half ounce good fresh butter; mix well, and let boil for fifteen minutes more, pour into a soup tureen 1219. WHITEFISH, SAUTE" Pare off the fins and cut off the head of a very fresh whitefish of three pounds. Split in two through the back, remove the spine bone, season with a teaspoon salt and half teaspoon white pepper. Baste all around with two tablespoons cold milk and lightly roll in flour. Heat one and a half tablespoons butter in a frying pan, lay the fish in it and fry for six minutes on each side. Dress on a dish, squeeze the juice of half a sound lemon over, sprinkle a teaspoon chopped parsley on top, pour the butter from the pan over the fish and serve with a little parsley greens. 1220. POTATOES, BRABANT Peel, wash and cut into half-inch squares, four medium, sound potatoes, wash again and drain. Place them in a roasting pan, season with a teaspoon salt and half teaspoon pepper, add three tablespoons melted lard, place them in the oven to bake for forty-five minutes, turning over once in a while. Remove, lift up with a skimmer, dress on a hot 1 22 1. CAULIFLOWER, CREAM SAUCE Trim off the outer leaves, cut off the stalk, clean and wash well a fine, large, firm head white cauliflower. Have a gallon of water in a large saucepan with a gill of milk and a tablespoon salt, and as soon as the water boils add the cauliflower, cover the pan and let cook for forty minutes. Remove, drain well, dress on a vegetable dish, pour a hot cream sauce (No. 736) over and serve.

From The International Cook Book, 1906, page 373. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1223. LOBSTER SAUTE" IN CREAM Plunge three live lobsters of one pound each into a gallon boiling water with a tablespoon salt for twenty minutes. Remove and let cool off. Crack the shells from the bodies and claws, pick out all the meat you can and cut the meat into half-inch pieces. Heat two tablespoons butter in a frying pan, add the lobster, season with a teaspoon salt, two saltspoons paprika and a saltspoon grated nutmeg; then cook the lobster for ten minutes, occasionally stirring meanwhile. Besprinkle with two tablespoons flour, stir well for a minute, pour in two tablespoons sherry, one and a half gills cream and half gill milk. Carefully mix with a wooden spoon, slowly cook for ten minutes, pour into a deep hot dish N. B. Thoroughly clean the body shells and save for Wednesday 1224. MADELEINE AU RHUM Break four fresh eggs in a copper basin, add four ounces sugar and sharply beat up with a whisk for fifteen minutes; add four ounces sifted flour with three tablespoons rum and gently mix with a skimmer for one minute. Add two ounces clarified butter, a saltspoon baking powder, and mix again for half a minute. Lightly butter a pastry tin, line the bottom with a sheet of white paper, then pour in the preparation and set in a moderate oven to bake for twenty minutes. Remove, turn the madeleine upon a table, take off the paper, cut it into six even pieces, sprite a little powdered sugar over, dress on a dish with a folded napkin and

From The International Cook Book, 1906, page 375. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Roast Chicken (290) Romaine Salad (214) 1225. CREME AURORE Open a pint can green asparagus tips, drain and save the liquor Place the tips in a saucepan with half ounce melted butter and cook for ten minutes, then mash the tips with a wooden spoon in the pan. Moisten with one and a half quarts broth or water and the liquor of the asparagus, adding one minced onion, two cloves and two branches parsley. Season with one and a half teaspoons salt and slowly boil for thirty minutes; add a pint of tomato sauce (No. 16); mix a little. Mix in another saucepan one ounce butter with two ounces flour for two minutes, then add the soup to this pan, with half pint milk, mix well and let boil for ten minutes. Season with half teaspoon salt, teaspoon sugar and two saltspoons cayenne pepper; mix well. Dilute two egg yolks with one gill cream and add to the soup with half ounce butter. Mix while heating for five minutes, remove, strain through a sieve into a basin, then through a cheesecloth into a tureen and serve. 1226. BROOK TROUT AU BLEU Procure three medium, live brook, trout and keep in a basin with plenty fresh water. Have in a saucepan one sliced carrot, one sliced onion, two cloves, one bay leaf, two gills good vinegar and one gallon cold water. Season with one tablespoon salt and let boil for fifteen minutes. With the left hand take hold of a trout, by the head only, hold it down on a board and close the eyes with the fingers, then with the point of a knife in the right hand break the spinal bone at the end of the body near the tail. With the knife cut it open through the belly and remove the intestines, still holding the fish by the head and being careful never to touch the body of the fish with the fingers. Lay the trout on a plate, pour a good tablespoon of vinegar over, then proceed the same with the two others. Put the trout in boiling water and let boil for five minutes, remove the pan from the fire and let rest on a table for five minutes. Lift them up with a skimmer, dress on a hot dish with a folded napkin, decorate the dish with parsley and six quarters lemo$ and serve. 1227. FILETS MIGNONS, WRIGHT Cut out from two-pound filet of beef six equal pieces; lightly flatten and neatly trim, season with a teaspoon salt and half teaspoon pepper and keep on a plate until required. Finely chop ten peeled and thoroughly cleaned medium, fresh mushrooms; place in a frying pan with one and a half tablespoons butter and lightly brown for eight minutes, occasionally stirring meanwhile, then add a tablespoon flour and stir well; pour in one gill cream and two tablespoons sherry, season with two teaspoons salt, one saltspopn cayenne pepper and half saltspoon grated nutmeg; lightly mix and let boil for five minutes, then keep hot. Prepare six tartlet crusts (No. 161), evenly divide the mushroom preparation into them and lay on a hot dish. Briskly fry the six filets in a frying pan with a tablespoon butter for three minutes on each side, then place them on top of the tartlet crusts. Pour a freshly prepared hot Bearnaise sauce, as per No. 34, over the filets, arrange a very thin slice of truffle on top of each and serve hot. MONDAY, FIRST WEEK OF APRIL 359 1228. SWEETBREADS BRAISE", WITH NEW CARROTS Soak in cold water for two hours six heart sweetbreads (No. 33). Lay a thin slice larding pork on top of each and tie with string. Scrape and wash twelve new carrots, place them in an earthen cocotte dish with six finely chopped shallots and half ounce butter; lay the breads on top, season with half teaspoon salt and two saltspoons white pepper and cook on the range for ten minutes. Moisten with a gill white wine and a gill demi-glace (No. 122) and set in oven for thirty minutes. Turn and baste the breads once in a while. Remove, untie, take off lard and skim fat from surface of gravy. Finely chop a quarter bean garlic, one branch parsley, one branch of chervil and add to the breads; lightly mix, then cook for four minutes longer and serve in the same cocotte dish. 1229. ORANGE PUNCH Place in a basin half pound granulated sugar and one quart lukewarm water. Squeeze out the juice of two each lemons and oranges, add the grated rind of one orange and briskly mix with a wooden spoon for five minutes. Strain through a Chinese strainer into a small ice-cream freezer, cover the freezer, bury in a tub with broken ice and rock salt and freeze for thirty-five minutes. Divide into six sherbet glasses and

From The International Cook Book, 1906, page 375. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1230. SHIRRED EGGS, CHEVREUSE Split on both sides fifteen large, sound Italian chestnuts, place in a roasting pan and roast in the oven for fifteen minutes. Remove and skin with a coarse towel, place in saucepan with half pint water, cover the pan and briskly cook for twenty minutes; drain, press through a sieve into a frying pan, adding a gill cream and a tablespoon sherry. Season with two saltspoons salt, half a saltspoon cayenne pepper and half saltspoon grated nutmeg. Mix well and boil for five minutes. Divide this puree into six shirred-egg dishes, evenly. Crack two fresh eggs into each dish. Season them evenly with half teaspoon salt and two saltspoons pepper. Place in hot oven for three minutes. Remove Soak a good-sized salt mackerel in fresh water over night. Drain on a cloth and place in a sautoire with three-quarters of a pint milk and a saltspoon cayenne pepper, and gently boil for fifteen minutes. Remove, dress on a dish with a folded napkin, decorate with a little

From The International Cook Book, 1906, page 377. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1232. SMALL CLAM PATTIES Prepare and keep hot six patties, exactly the same as per No. 929. Place thirty-six freshly opened little neck clams in a small saucepan, with their own liquor, half pint water, two branches celery, two branches parsley and a saltspoon cayenne pepper, and boil for six minutes. Remove the celery and parsley, strain the broth into a bowl and keep the clams on a plate. Wipe the saucepan in which the clams were boiled, place in a half ounce melted butter and one ounce flour, set on the fire and stir with a wooden spoon while heating for two minutes, then pour in one gill clam broth, one gill milk, one gill cream, two saltspoons salt, half saltspoon cayenne pepper and one saltspoon grated nutmeg; constantly mix with the spoon until it comes to a boiling point, then add the clams, mix a little and cook for five minutes more. Dilute one egg yolk with two tablespoons cold cream, add the clams and mix while heating for two minutes more. Remove, dress the patties on a large dish, evenly divide the clams into them, place the covers on and serve very hot. 1233. GARNISHED SAUERKRAUT Wash in two different fresh waters one and a half quarts of imported sauerkraut, strain on a sieve, press the sauerkraut between the hands so as to remove the water entirely from it. Line the bottom of a braising pan with thin slices of larding pork, place in two small, red, sound peeled carrots, one small white onion and six peeled, wellwashed medium potatoes. Arrange half the quantity of sauerkraut on top of the vegetables, lay a pound piece lean salt pork and one small cervela sausage on top of the sauerkraut. Cover them with the rest of the sauerkraut. Tie in a small cloth twenty-four allspices, one bay leaf and one bean garlic, then place it on top of all. Arrange a few thin slices larding pork on top. Moisten with one pint sweet cider, half pint white wine and half pint water; tightly cover the pan, place on the range for fifteen minutes, then set in a moderate oven for two hours and a half. Remove, lift up the cover, take up the lard (and cloth) on top; place all the sauerkraut (but not the other ingredients) in a dome-shaped mould, pressing it a little, then turn upon a large hot dish. Cut the pork into thin slices and arrange on top of the sauerkraut. Cut the carrots and cervela in slices, then place them one beside another alternately against the sauerkraut, at the bottom, and arrange three potatoes at each end of the dish. Plunge six frankfurter sausages into a pint of boiling water for five MONDAY, FIRST WEEK OF APRIL 361 minutes, drain, arrange them all around the dish, pour a little gravy from the pan, if any, over all and serve very hot. 1234. RICE IMPERATRICE Thoroughly wash three ounces of good rice in several changes of fresh water, drain it thoroughly, place it in a saucepan with one pint and a half cold milk, a saltspoon salt, one vanilla stick and five ounces of granulated sugar. Place the pan on the fire and let slowly boil for forty-five minutes, being careful to stir at the bottom with a wooden spoon frequently to prevent burning; shift the pan to the corner of the range. Cut in small dice pieces six candied cherries, two candied apricots, two candied pears, and add them to the rice with two tablespoons kirsch; mix well, then add two egg yolks and mix well again for five minutes. Remove to the table, take up the vanilla bean (wipe it and keep in fine sugar for further use), add one gill of whipped cream to the rice and gently mix. Lightly wet a quart pudding mould with cold water, drop in the rice, then set the mould in a basin with cracked ice around and let cool off for two hours. Remove, wipe the mould, unmould upon a cold dish and serve.

From The International Cook Book, 1906, page 378. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1235. SOUP AU LARD, MENAGERE Cut three ounces bacon in quarter-inch squares, plunge them in a pint boiling water for ten minutes, remove and drain on a sieve. Boil three and a half quarts water in a large saucepan, add one pound salt pork, half a head clean cabbage cut in small pieces, two each peeled, sliced carrots and turnips, the whites of two each sliced leeks and white onions; season with one teaspoon salt and half teaspoon white pepper. Cover the pan and let slowly boil for one hour, then add the pieces of bacon, one crushed bean sound garlic and three peeled, well-washed, sliced potatoes. Boil again for another hour, remove, take off the piece of pork and keep for further use. Pour the soup in a large, hot soup tureen and serve with six slices French bread, toasted, separately. 1236. BASS A LA BIERE Procure a nice fresh bass of three and a half pounds, trim off the fins, scale and wipe well. Finely slice two medium, white, peeled onions, place in a braising pan with half ounce butter, place on the fire and cook for three minutes; lay the bass over the onions, add one teaspoon freshly chopped parsley, half teaspoon each chopped chervil and chives, and season with a teaspoon salt and half teaspoon paprika. Moisten with three-quarters pint light beer, cover the fish with a lightly buttered paper, boil for five minutes, then set in the oven for thirty minutes. Remove, lift up the paper, arrange the bass on a large dish, place the pan on the fire and let boil for three minutes. Knead in a bowl a half ounce butter with half ounce flour and add little by little to the boiling sauce, continually mixing meanwhile; boil for two minutes more, remove, pour sauce over the fish and serve with six heart-shaped bread croutons (No. 90) around the fish. 1237. TENDRONS OF VEAL WITH GLAZED ONIONS Have three and a half pounds tender breast of veal, cut it into threeinch-square pieces, season with a teaspoon salt and half teaspoon pepper and rub the pieces well in the seasoning. Slice one carrot, one onion, two leeks, one branch celery and place them in a roasting pan with two branches parsley, one bean garlic, one bay leaf, one clove and one sprig thyme. Cover each piece of veal with a small, very thin slice larding pork, lay the veal over the vegetables, pork side upward, pour a gill water into the pan and set in a brisk oven for thirty minutes, turning it over once only. Remove, arrange the pieces of veal in a braising pan, skim the fat from the gravy in the pan, add a half gill white broth (No. 701), one gill demi-glace (No. 122) and a gill tomato sauce (No. 16); lightly mix, then boil for five minutes. Strain the sauce through a Chinese strainer over the veal, cover the pan and set in the oven for thirty minutes more. Remove, dress the veal on a hot dish, one overlapping another, and pour the gravy over. Arrange the glazed onions (No. 125) around the dish, sprinkle half teaspoon freshly chopped chives over and serve. Prepare the turkey as per No. 67, saving the neck, heart, liver, gizzard and wings for to-morrow. 1238. CREAM CAKE Sift one pound flour on a table, make a small fountain in the centre, pour in half pint of double cream with half teaspoon salt and two ounces sugar, then gradually incorporate flour with the cream; knead well for five minutes, place the paste on a cold plate and keep in a cool place for thirty minutes. Wash well in ice water aquarter pound butter; remove and squeeze out all water from it, roll out the paste on a lightly floured table to half inch in thickness, spread the butter in the centre of the paste; fold up the four corners of paste to meet right in the centre, so as to entirely cover the butter, place it on a tin and keep in the ice box for ten minutes. Roll it out again to a square form half inch in thickness, wet one-half the surface with ice water, fold in two and place in the ice box for ten minutes; roll it out same way, and fold up as before; repeat the exact TUESDAY, FIRST WEEK OF APRIL 363 operation three times more. Give a square form half inch in thickness, egg the surface and borders, sprinkle two ounces granulated sugar on top, place on a lightly wetted pastry pan and bake in the oven for thirty

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Julienne Potatoes (799) 1239. OMELETTE, DEMI-SOUFFLE Place the yolks of eight fresh eggs in a bowl and the whites in a copper basin. Stir the yolks with a wooden spoon for five minutes. Beat up the whites with a whisk, but not quite to a froth, and add to the yolks with half teaspoon salt, two saltspoons white pepper, a saltspoon grated nutmeg and half gill thick cream. Mix well with a spoon. Heat one tablespoon butter in a large frying pan, drop in the eggs, mix with a fork for two minutes, let rest for half a minute, fold up the two opposite sides to meet right in the centre. Let rest for half minute, turn upon a hot dish and immediately send to the table.

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1240. OYSTER CROQUETTES Plunge forty large, fresh-opened oysters (saving their liquor) in a pint boiling water with a half teaspoon salt for five minutes; drain on a colander and cut the oysters into small square pieces. Cut also a small truffle into same size, add to the oysters and keep on a plate. Heat one ounce butter in a saucepan, add six finely chopped shallots, three finely chopped canned mushrooms, and gently cook for three minutes; add one ounce flour, stir while heating for two minutes, pour in liquor of the oysters and one pint broth (No. 701); add half teaspoon each freshly chopped parsley and chervil, half teaspoon salt, saltspoon cayenne pepper, saltspoon grated nutmeg and teaspoon French mustard; mix well with a wooden spoon while boiling for five minutes, then reduce the sauce on a brisk fire for thirty minutes, occasionally mixing at the bottom to prevent burning. Dilute three egg yolks with a half gill cream and add to the pan. Mix while cooking for five minutes again. Add the oysters and truffles, mix again while cooking for two minutes, remove, place on a large dish and let cool off. Divide the force into twelve even parts, roll out each on a lightly floured table to cork shapes, dip in beaten egg, then lightly roll in bread crumbs. Arrange them in a frying basket, plunge in boiling fat and fry for five minutes; lift up, thoroughly drain, dredge half teaspoon salt over, dress on a dish with a folded napkin, decorate with a little parsley greens and serve. 1241. SEMOLINA PUDDING WITH ALMONDS Plunge two ounces almonds in boiling water for three minutes; drain, peel and chop very finely, place in a saucepan with a pint milk, two ounces fine sugar, one ounce butter, the zest of a rind of lemon, one teaspoon almond essence, and half saltspoon salt. Set the pan on the fire and as soon as it comes to a boil slowly dredge in two and a half ounces of semolina, continually mixing with a wooden spoon while adding it. Slowly cook for ten minutes, occasionally mixing; remove from the fire, add three egg yolks, one by one, continually mixing while adding them. Beat up the whites of the three eggs to a froth and gently mix in the preparation with a skimmer for one minute. Lightly butter and flour six individual pudding moulds and fill with the preparation, place them in a pastry tin, pour hot water into the pan up to half the height of the mould, and set in oven for twenty minutes. Remove, unmould on a large dish, spread a Sabayon sauce (No. 102) over and Giblets & 1'Anglaise

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1242. GIBLETS A L'ANGLAISE Cut the wings, neck, liver, gizzard and heart left over from yesterday into half-inch pieces. Cut into small dice pieces one peeled carrot, one peeled turnip, one white onion, two leeks and two branches of celery. Heat one and a half tablespoons melted butter in a soup pot, add the meat and vegetables and let gently brown for fifteen minutes, frequently stirring meanwhile, Moisten with three quarts water and half pint of tomato sauce (No. 16). Season with a tablespoon salt, half teaspoon pepper and two tablespoons Worcestershire sauce. Tie in a bunch four branches parsley, two branches chervil, one bean garlic, one bay leaf, one clove, a sprig of thyme, and add to the pan. Let slowly cook for one hour, add three ounces raw rice and let slowly boil again for another hour. Remove the bunch of herbs, pour the soup into a soup TUESDAY, FIRST WEEK OF APRIL 365 1243. HALIBUT, ITALTENNE Place two slices fresh halibut of one and a half pounds each in a frying pan with half ounce butter, half gill white wine, half gill water, half a teaspoon salt and two saltspoons paprika. Cover the fish with a lightly buttered paper, boil on the range for five minutes, then set hi the oven for twenty minutes. Remove, place the halibut in a baking dish, take out the spine bone, pour a sauce Italienne and sprinkle a tablespoon grated Parmesan cheese over, then set in the oven to bake again for fifteen minutes. Remove, decorate all around the fish with slices of lemon and serve. 1244. SAUCE ITALIENNE Heat a tablespoon butter in a small saucepan, add half a finely chopped white onion, brown for five minutes, then add one teaspoon flour and stir for half a minute. Moisten with one gill of demi-glace (No. 122), one gill tomato sauce (No. 16) and half a gill white wine, adding twelve finely chopped mushrooms, half teaspoon freshly chopped parsley, two saltspoons salt, one saltspoon each pepper and grated nutmeg. Mix well, then reduce to half the quantity, gently mixing quite frequently meanwhile, and use as directed. 1245. BOILED LEG or MUTTON, CAPER SAUCE Procure a tender six-pound leg of mutton. Gently pound the meat with a cleaver, place in a large saucepan, cover with cold water, add two sliced carrots, one sliced turnip, two sliced onions, one sliced leek, two branches celery, two bay leaves, one sprig thyme, two cloves, one bean sound garlic, oneJ&eavy tablespoon salt and a teaspoon pepper. Cover the pan and let boil for one hour and ten minutes. Remove the leg, dress on a hot dish and serve with a caper sauce separately. 1246. CAPER SAUCE Mix in a saucepan on the fire one and a half tablespoons butter with two tablespoons flour, then pour in a pint white broth (No. 701). Season with half teaspoon salt and saltspoon cayenne pepper, mix well for two minutes, then let the sauce reduce to half the quantity, occasionally mixing meanwhile. Add two tablespoons capers, mix a little and let boil for two minutes. Dilute an egg yolk with a half gill cream and add to the sauce, constantly mixing while heating for one minute. Remove, pour into a sauce bowl and serve. N. B. The same quantity of mutton broth can be employed instead of the white broth, but without any salt. 1247. RED BEANS, BOURGIGNONNE Soak a pint red beans in plenty of cold water during night. Drain and place in a saucepan with a quart cold water one medium onion with three cloves stuck in it and one carrot. Tie in a bunch two branches parsley, one branch chervil, a few branches chives and a bean garlic; add to the pan, season with a teaspoon salt and half teaspoon white pepper, cover the pan and let simmer for one and a half hours. Cut half the piece of pork left from yesterday into small dice pieces, add to the beans with a gill claret, lightly mix and let boil for thirty minutes longer. Take up the carrots, onion and herbs. Knead in a bowl a half ounce butter with tablespoon flour and add to the beans; mix well, cook for five minutes, dress the beans on a vegetable dish and serve. 1248. BISCUITS GLACIS, PARISIENNE Place six egg yolks in a copper basin, add two ounces granulated sugar and half bean vanilla. Set the basin on corner of the range and with a whisk beat up for ten minutes. Remove the basin from the range, take up the vanilla bean and beat for five minutes more; then set the basin on the ice, add six finely chopped candied marrons, six chopped candied cherries and one tablespoon of kirsch. Stir with the wooden spoon until thoroughly cold, then add a half pint whipped cream; mix for a minute, fill up six ice-cream paper cases with the preparation and neatly smooth the surface of each with the blade of a knife. Have a small freezer in an ice-cream tub with broken ice mixed with rock salt. Arrange the cases in the freezer and let freeze for two hours, remove, dress on a cold dish with a folded napkin over and serve.

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Butternsh, Meuniere (636? Broiled Pig's Feet (434) Potatoes, Anna (84) 1249. POACHED EGGS, FLORENTINE Remove the stalks and thoroughly wash a pint and a half very fresh spinach, and plunge in a quart boiling water with half a teaspoon salt and boil for fifteen minutes. Drain on a sieve, press out all the water and chop very finely. Place in a saucepan with half ounce butter, half a gill cream, two saltspoons salt, half teaspoon sugar, two saltspoons pepper and a saltspoon grated nutmeg. Mix well and let cook for five minutes. Dress the spinach on a hot dish. Prepare twelve poached eggs (No. 106) without toasts. Lay them over the spinach and serve.

From The International Cook Book, 1906, page 384. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare a lobster forcemeat (No. 201). Cut the shells of the three lobsters saved from Sunday, into equal halves, lengthwise; lightly WEDNESDAY, FIRST WEEK OF APRIL 367 trim all around with scissors, carefully seeing that they are thoroughly clean. Divide the force in the six shells equally, lightly smooth the surface with the blade of a knife. Evenly spread a devilled butter (No. n) over them, lightly roll in bread cruYnbs, place on a tin, and arrange a few little bits of butter on top. Set in oven to bake for fifteen minutes, remove, dress on a hot dish with a folded napkin, decorate with six quarters of lemon and a little parsley greens and serve. 1251. KOFTA CURRY Pick off all the meat from the roast beef left over from yesterday, mince finely, and keep in a large bowl. Chop very finely one medium onion, one bean sound garlic, enough parsley to make one teaspoon, one ripe tomato, half a seedless green pepper, adding a tablespoon good curry powder, and place all these articles with the beef. Season with a teaspoon salt, half a teaspoon pepper, a saltspoon grated nutmeg, a saltspoon thyme and a saltspoon bay leaf. Crack in a fresh egg, pour in also a half gill cream. Knead the whole well together until thoroughly mixed. Divide the preparation into twelve even pieces. Sprinkle a very little flour over and give them a nice cake form. Have in a sautoire four tablespoons very hot fat, drop in the cakes and fry for seven minutes on each side. Melt half tablespoon butter in a saucepan, add a tablespoon flour, stir for one minute, moisten with two gills hot broth. Season with a teaspoon curry powder, half a teaspoon salt, one saltspoon cayenne pepper and a saltspoon grated nutmeg; add a piece lemon rind, one very small crushed tomato, one finely chopped shallot, one bean crushed garlic, a sprig each bay leaf and thyme. Mix well, and boil for twenty minutes. Place boiled rice (No. 490) on a large dish, crownlike, arrange the meat cakes in the centre, strain the sauce over and 1252. FRESH ASPARAGUS TIPS Cut the tender parts of a large bunch fresh green, sound, asparagus, wash in cold water, drain, and place in a saucepan with a quart water, a teaspoon salt, a teaspoon sugar, and boil for twenty minutes. Remove and thoroughly drain on a sieve. Heat half an ounce butter in a frying pan, add the tips. Season with a saltspoon salt, two saltspoons sugar and two saltspoons pepper. Toss gently, and cook for five minutes, tossing them once in a while. Dress on a vegetable dish and serve. (If no fresh asparagus is at hand, use canned asparagus, but boil for five minutes instead of twenty, and prepare the same way.) 1253. JELLY FRITTERS Cut out from a loaf of sandwich bread twelve slices quarter of an inch thick, then cut each slice into two even, round pieces, place on a large dish and pour one tablespoon rum and one tablespoon kirsch evenly over them. Spread a teaspoon strawberry or raspberry jelly on each of twelve of them only, and cover with the twelve without jelly. Prepare a frying batter for fritters, as per No. 204. Carefully dip each couple into the batter, gently drop in boiling fat and fry for ten minutes, turning once in a while with the skimmer. Lift up, drain on a cloth, neatly trim, arrange on a tin, sprinkle a little powdered sugar over them. Set in a brisk oven for five minutes, remove, dress on a dish with a

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Spring Lamb, Mint Sauce (392) Dandelion Salad (606) Apple Charlottes (634) 1254. POTAGE, CLOTHILDE Slit twenty-four large Italian chestnuts, place on a tin and roast in the oven for fifteen minutes. Remove and shell them with a coarse towel; place in a large saucepan with one ounce chopped lean salt pork, two sliced leeks, one minced onion, four branches parsley, one branch chervil, two bay leaves and one clove. Moisten with two and a half quarts hot white broth or water. Cover the pan and let gently boil for one hour, strain the broth into a basin, place the chestnuts and vegetables in a mortar, pound to a smooth paste and return the paste to the broth. Mix in the same saucepan one ounce butter and one and a half ounces flour, place on the fire for two minutes, then pour the broth with the chestnuts into this saucepan; mix well and let boil for twenty-five minutes. Peel and cut in julienne strips two small parsnips, place in a small saucepan with half ounce butter, half teaspoon salt, half teaspoon sugar and one gill water: mix a little, cover the pan, set in oven for twenty-five minutes, remove and keep hot. Add two gills cream to the soup, mix well and let boil for five minutes, strain the soup through a sieve into a basin, then through a cheesecloth into a soup tureen. Add the parsnips, with a few bits of butter, gently mix, and serve with two ounces of grated Parmesan cheese separately. 1255. FILET OF SOLE, TROVATORE Procure a very fresh sole of three and a half pounds. Lift up the filets, skin them, then cut each filet into three slanting, equal pieces and fold up each piece. Split six red Spanish sweet peppers in two, arrange in a lightly buttered sautoire and lay a filet on each pepper. Season with a half teaspoon salt, two saltspoons paprika and half saltspoon Spanish saffron, adding half ounce butter, half gill white wine and two tablespoons port or Malaga. Cover the filets with a lightly buttered paper, boil for five minutes on the range, then set in the oven for twenty minutes. Remove, take off the paper, dress the filets on a hot dish, crown shape, and arrange one piece pepper on top of each filet. Pour a gill tomato sauce into the fish gravy, briskly boil for eight minutes, then pour the gravy over the filets and serve. THURSDAY, FIRST WEEK OF APRIL 369 1256. CHICKEN ETUVE", MERIDIONAL Singe, draw, cut the head and feet off a fine tender, three-pound chicken, cut it into twelve even pieces, season with one and a half teaspoons salt and one teaspoon white pepper. Thoroughly heat two tablespoons good oil in an earthen casserole dish, add the chicken and fry on the range for fifteen minutes, turning the pieces once in a while. Lift the chicken up with a fork and place on a dish. Slice exceedingly fine two medium, white onions, add to the. casserole and fry for three minutes. Place the chicken on top of the onions with a peeled bean garlic; peel and cut into quarters three medium, ripe tomatoes. Season with two saltspoons each salt and white pepper; arrange the tomatoes around the chicken, pour in half a gill each claret and water; tightly cover the pan, boil for five minutes, then set in the oven for forty minutes longer. Remove and serve without uncovering.

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Mutton Hash en Bordure (283) 1257. EGGS MOLET, CREAM SAUCE Boil twelve fresh eggs in boiling water for five minutes, lift up and gently drop them in cold water for half a minute, shell and place on a deep, hot dish, pour a cream sauce (No. 736) over them and serve.

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Spare Ribs and Cabbage -(671) 1258. SHAD ROES, MARYLAND Procure two fresh shad roes about one to one and a half pounds each. Place them in a lightly buttered frying pan with two tablespoons each white wine and sherry, half ounce good butter, and season with half teaspoon salt, one saltspoon each cayenne and grated nutmeg. Cover the fish with a lightly buttered paper. Place on the fire for five minutes, then set in the oven for thirty-five minutes. Remove, lift up the paper, carefully arrange the roes without breaking on a large dish, place the pan on the fire and add one and a half gills good cream; season with a saltspoon salt and half saltspoon cayenne and let boil for five minutes; dilute two egg yolks with two tablespoons cream and add to the pan, constantly mixing with a whisk while heating for three minutes, but not allowing to boil. Remove, strain the sauce through a cheesecloth over the roes and serve.

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1259. CREAM OF CAULIFLOWER Pick off the green leaves of a large head of sound white cauliflower. Drop it into three quarts boiling water for ten minutes; remove and drain; cut in small pieces and place in a saucepan with one ounce of butter, cook for five minutes, stirring once in a while, then moisten with one quart broth (No. 701) and three pints of water, add two branches parsley, one branch chervil, one onion with two cloves stuck in it and one bay leaf. Season with a level tablespoon salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg, then let boil very slowly for one hour. Mix in another saucepan one ounce butter with two and a half ounces flour; heat while stirring for two minutes, then strain the cauliflower broth over this roux and mix well. Pound the cauliflower very finely in the mortar and return to the soup, lightly mix and let boil for fifteen minutes, pour in half pint each milk and cream, mix well and boil for five minutes more. Dilute two egg yolks with three tablespoons cream, add to the soup with a half ounce butter and continually mix while heating for two minutes. Remove, strain through a sieve into a basin, then through a cheesecloth into a tureen, and serve with a plate of bread croutons separately. 1260. SHEEPSHEAD, CRACOVIENNE Take a piece fresh sheephead of three pounds, free it from all the bones, place in a frying pan with half gill white wine, one gill water, half ounce butter, half teaspoon salt and half teaspoon paprika. Cover the fish with a lightly buttered paper, boil on the fire for five minutes, then set in the oven for twenty minutes. Remove, lift up the paper, carefully dress the fish on a dish. Finely chop up one hard-boiled egg, sprinkle it over the fish with half teaspoon freshly chopped parsley; and squeeze the juice of half a lemon over the sheepshead; place half ounce butter in a frying pan and toss until it obtains a nice brown colour, then pour it over the fish and serve. THURSDAY, FIRST WEEK OF APRIL 371 1261. POTATOES, VAUDOISE Peel and thoroughly wash four good-sized potatoes, cut them in quarter-inch slices, season with a teaspoon salt, half teaspoon white pepper and one saltspoon grated nutmeg; roll well the potatoes in the seasoning and arrange a third part in the bottom of a well-buttered baking dish; sprinkle two tablespoons of grated Parmesan cheese over them, arrange another third potato on top, sprinkle two tablespoons grated Swiss cheese over their surface and arrange a few bits of butter on top. Finish by adding the rest of the potatoes on top of the cheese, sprinkle two tablespoons bread crumbs over, add half ounce butter in small bits on top and set the dish in a moderate oven to bake for fifty 1262. FILETS MIGNONS, SHALLOTS SAUCE Cut two pounds beef tenderloin in six even pieces, neatly flatten them and nicely trim all around; season with half teaspoon salt and three saltspoons white pepper, well divided all over. Heat one tablespoon of butter in a frying pan, arrange on the mignons and briskly fry for three minutes on each side; arrange six toasts of bread on a hot dish, dress the filets on top, pour a shallots sauce over them and serve. 1263. SHALLOTS SAUCE Chop up very finely eight peeled shallots, place in a small saucepan with a tablespoon butter and gently fry for five minutes, stirring frequently meanwhile; pour in one gill demi-glace (No. 122), half gill tomato sauce (No. 16) and two tablespoons sherry; add half teaspoon freshly chopped parsley and the juice of a lemon; lightly mix, then boil for fifteen minutes, remove and serve as directed. 1264. NEW CARROTS, COLBERT Scrape and thoroughly wash twenty-four even-sized new carrots; drain, place in a small saucepan with two gills water, one ounce butter, half teaspoon salt, one saltspoon sugar and two saltspoons white pepper, Gently roll them in the seasoning. Cover the pan, place it on the fire for five minutes, then set in the oven for fifty minutes. Remove (the juice must be nearly evaporated), add half gill hot demi-glace (No. 122), the juice of half a lemon and half teaspoon of freshly chopped parsley; carefully mix without breaking, dress them with a skimmer on a vegetable dish, pour the sauce over and serve. 1265. CAF£ AU PARFAIT Prepare and keep in the freezer a pint (only) vanilla ice cream (No. 42). Place one ounce good ground coffee in a small coffee pot, pour over one gill boiling water and let infuse for twenty minutes, then strain it through a fine cheesecloth into the vanilla ice cream; add at the same time half pint whipped cream, mix well with a spatula and let stand in the tub for fifteen minutes more; then fill up six cafe parfait or sherbet glasses, decorate the top with a little whipped cream, arrange four halved candied cherries on top of each and serve. Friday, Second Week of April (supposedly Good Friday)

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1266. POACHED EGGS, RIGA Cut out from a sandwich loaf twelve round pieces a quarter-inch thick and two inches in diameter, toast, lightly butter, then spread half teaspoon caviare over each and place on dish with a folded napkin. Prepare twelve poached eggs exactly the same as No. 106, trim them a little, place one on top of each toast, decorate the dish with a little 1267. BROILED BONED SMELTS, MA!TRE D'HOTEL Neatly wipe twelve fresh large smelts, split open through the stomach without separating them, then remove the bones, being careful not to cut them through. Mix on a plate one teaspoon salt, half teaspoon white pepper and one tablespoon oil; carefully roll the smelts into the seasoning, arrange on a double broiler and broil for four minutes on each side, remove, dress on a hot, large dish, pour a maitre d'hotel butter (No. 7) over them and serve. 1268. GRAPE-NUTS CAKES Prepare a flannel-cake preparation (No. 136), adding two tablespoons grape-nuts in the batter, mix well and proceed to make the cakes exactly the same.

From The International Cook Book, 1906, page 390. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Green-Gage Tartlet (569) 1269. BOUILLABAISSE, MARSEILLAISE Procure a one-pound live lobster, two very fresh eels and one very small sea bass. Cut the head and small claws from the lobster, then cut it, shells and meat, in six even pieces.. Remove the head, trim the fins and FRIDAY, SECOND WEEK OF APRIL 373 skin the two eels, then cut each one in pieces of two inches long. Cut off the head and trim the bass, then cut it crosswise in six equal slices. Place all these fishes on a plate and keep in a cold place until required. Heat in a saucepan three tablespoons oil, add two chopped white onions and three chopped, well-cleaned leeks, gently brown for ten minutes, stirring occasionally; add three tablespoons flour, mix well while cooking for two minutes, then pour in one pint fresh crushed or canned tomatoes, one pint water, the fish heads and skins of eels, half teaspoon Spanish saffron, one tablespoon salt, half teaspoon white pepper, two crushed beans garlic and three branches parsley. Mix with a spoon for three minutes, then let briskly boil for forty minutes, mixing occasionally meanwhile. Remove, strain the sauce through a strainer in another saucepan, reset on the fire and let come to a boil, then add the fish; lightly mix, cover the pan and let gently boil ^or thirty minutes. Remove, arrange the fish in a large, deep dish, pour the sauce over, arrange six slices French bread toasts around, sprinkle half teaspoon freshly chopped 1270. PEARS OF GOOSE, WITH PEAS Divide the goose force in six even parts, roll on a lightly floured table and give them a nice smooth pear form; dip in beaten egg, gently roll in fresh bread crumbs, arrange in a frying basket, plunge in boiling fat. and fry for ten minutes. Lift up, thoroughly drain, pour a gill hot demiglace sauce (No. 122) on a hot dish and arrange the pears over; dress green peas (No. 35) around them, adjust a fancy frill on top of each pear and serve. 1271. GOOSE FORCEMEAT Pick off all the meat from the goose left over from yesterday, cut into small dice pieces and keep on a plate. Cut one ounce cooked lean ham, six canned mushrooms, and place on the plate with the goose meat. Heat an ounce of butter in a saucepan, add one small, finely chopped onion and gently brown for eight minutes, occasionally stirring meanwhile, then add one ounce flour, stir well while heating for two minutes. Pour in three gills demi-glace (No. 122) and two gills of tomato sauce (No. 1 6). Mix well and let reduce to half the quantity, add the meat, ham and mushrooms, season with a teaspoon cayenne and one saltspoon grated nutmeg; mix well and let gently cook for twenty minutes, mixing occasionally. Dilute two egg-yolks with two tablespoons sherry and add to the force; mix well while cooking for three minutes, remove, place on a plate, let cool off, and use as required. 1272. OMELETTE, IVICA Crack eight fresh eggs in a bowl, add a half gill milk, season with half teaspoon salt, two saltspoons white pepper, and sharply beat up with a fork for two minutes. Heat a tablespoon oil in a frying pan, add one finely minced onion and fry for five minutes, adding then three red Spanish sweet peppers cut into small squares; toss all well and fry for three minutes. Drop in the beaten eggs, mix with the fork for two minutes and let rest a half minute; fold up the opposite sides to meet in the centre, let rest for one minute, turn upon a hot dish and serve. For a special Good-Friday bill of fare, see No. 3320^-3321.

From The International Cook Book, 1906, page 390. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1282. EGGS, BROWN Cut twelve cooked shrimps into small pieces and place them in a frying pan with a tablespoon sherry, one and a half gills cream, two saltspoons salt and one saltspoon each cayenne pepper and grated nutmeg; lightly mix, and let boil for five minutes. Evenly divide this preparation into six egg-cocotte dishes, carefully crack two fresh eggs into each dish and season equally with half teaspoon salt and two saltspoons white pepper. Pour a tablespoon tomato sauce (No. 16) over the eggs in each dish, place on a tin, set in the oven for six minutes, remove and 1283. STEWED TRIPE, CREOLE Cut one and a half pounds very fresh honey-comb tripe into julienne strips and keep on a plate. Heat two tablespoons oil in a frying pan, add two finely minced green peppers, two small, finely sliced onions, and brown them for ten minutes, occasionally stirring. Add four peeled and crushed red tomatoes, half bean finely chopped garlic, half teaspoon freshly chopped parsley and half teaspoon each salt and sugar. Mix SATURDAY, SECOND WEEK OF APRIL 377 all well and let gently cook for thirty minutes, frequently mixing meanwhile, and keep hot. Heat a tablespoon oil in a frying pan, add the tripe, season with half teaspoon salt and two saltspoons pepper, mix a little and briskly fry for fifteen minutes, frequently tossing meanwhile. Drain the tripe on a sieve and add it to the Creole sauce, mix well, cook for five minutes more, dress on a hot, deep dish and serve.

From The International Cook Book, 1906, page 394. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Baked Sweet Potatoes (14) Banana Fritters (1104) 1284. COQUILLES o^ FISH Remove the bone and skin of a one-and-a-half-pound piece very fresh halibut. Cut it into half -inch pieces, place in a frying pan with a half gill white wine, half ounce butter, half teaspoon salt and teaspoon paprika; mix a little, cover the fish with a lightly buttered paper, boil for five minutes, then set in oven for fifteen minutes. Remove and keep hot. Mix in a saucepan one and a half tablespoons butter with two and a half tablespoons flour. Moisten with one and a half gills milk and one gill cream. Season with two saltspoons salt and half saltspoon cayenne, strain the fish gravy into this pan, mix well for two minutes, then let slowly boil for ten minutes. Add the fish, carefully mix without breaking, then divide equally into six table shells; dredge two tablespoons grated Parmesan cheese over, divide a half ounce butter on top of the six shells, place on a pastry tin and set in the oven for fifteen minutes. Remove, dress on a hot dish and serve. N. B. Any kind of left-over white fish can be used instead of fresh cooked fish.

From The International Cook Book, 1906, page 395. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rice Pudding a 1'Orange (1120) 1285. CREAM OF SPINACH If there be any stale stalks or leaves from a quart of very fresh spinach remove them, otherwise use everything; thoroughly wash and plunge into two quarts of boiling water for five minutes, drain on a sieve, then chop very fine and place in a large saucepan with one ounce butter and cook on the range until all the moisture is evaporated. Sprinkle over two ounces flour, mix well with the wooden spoon, moisten with one quart white broth (No. 701) and one pint milk. Season with a level tablespoon salt, a saltspoon each cayenne and grated nutmeg. Mix well, and let boil for twenty-five minutes. Dilute two egg yolks with two gills cream, add to the soup with half ounce good butter and mix well while heating without boiling for five minutes. Strain the soup through a sieve into a basin, then through a cheesecloth into a soup tureen, and serve with bread croutons (No. 23) separately. 1286. SIRLOIN STEAKS, CASSEROLE Neatly flatten and trim two sirloin steaks of one and a quarter pounds each. Season with a teaspoon salt and half teaspoon white pepper. Heat one tablespoon butter in an earthen casserole pan., arrange the steaks in it and fry on the range for three minutes on each side; drain off the fat, then add six finely chopped shallots, half a gill white wine and one gill demi-glace (No. 122). Arrange the same amount Parisian potatoes (No. 711) on one side of the steaks, the same amount glazed onions (No. 125) on the other side, cover the pan and set in a brisk oven for ten minutes. Remove and serve in same pan. 1287. TOMATOES ON CRUSTS Neatly wipe six even-sized, sound red tomatoes; cut them in halves crosswise, season the cut sides evenly with a teaspoon salt, half teaspoon white pepper and teaspoon sugar. Finely chop two branches parsley, one branch chervil and half bean garlic. Sprinkle the mixed herbs over the tomatoes evenly and lightly roll them in flour. Heat one and a half teaspoons melted butter in a large frying pan, arrange the tomatoes in the pan one beside another, and fry on the cut side for three minutes and on the uncut side for one minute only. Prepare twelve small, round toasts of the same size as the tomatoes, a quarter-inch thick; place a piece of tomato on top of each toast, cut side downward, arrange on a baking tin, place a very little bit of butter on top of each tomato, then set in a brisk oven for eight minutes. Remove, dress the crusts on a large dish, decorate with a little parsley

From The International Cook Book, 1906, page 395. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Baked Pears (216) Barley in Cream (1068) Fried Eggs, Italienne Broiled Shad, Anchovy Butter Lamb Chops with Bacon (219) French Fried Potatoes (8) Brioches (878) 1288. FRIED EGGS, ITALIENNE Prepare an Italian sauce (No. 1244) and keep hot. Crack two fresh eggs in a lightly buttered frying pan, season with a light saltspoon salt and half saltspoon pepper and fry on the range for one minute only; carefully glide them into a baking dish, then proceed to prepare five more portions in the very same way. When all are on the dish pour the sauce over, then sprinkle a tablespoon Parmesan cheese over all, set in the oven for five minutes, remove and serve. 1289. BROILED SHAD, ANCHOVY BUTTER Procure half a very fresh shad of about three pounds. Scale, trim oH the bones, neatly wipe. Mix on a plate a tablespoon oil and half SUNDAY, SECOND WEEK OF APRIL 379 teaspoon each salt and pepper; repeatedly roll the shad in the seasoning, arrange on the broiler and broil for six minutes on each side, remove, dress on a hot dish, spread an anchovy butter (No. 62) over the fish, decorate with six quarters lemon and parsley greens and serve. Chicken Broth (578) Curried Scallops (53)

From The International Cook Book, 1906, page 396. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1290. BOULETTES OF TURKEY, FINNOISE Pick all the meat from the turkey left over from yesterday. Cut it into very small dice pieces. Mix in a small saucepan one and a half tablespoons butter with two and a half tablespoons flour, pour in two gills milk and one gill cream, season with half teaspoon salt and a saltspoon each cayenne pepper and grated nutmeg. Mix with a wooden spoon until it comes to a boil, let boil for ten minutes, add the turkey, with one ounce chopped, lean, cooked ham, cut into small dices and one ounce of smoked beef tongue cut same way. Mix well and let cook for twenty-five minutes, add three tablespoons bread crumbs, two egg yolks, one tablespoon sherry and mix well while heating for five minutes. Remove, place the hash on a dish and let cool off. Divide and make twenty-four equal balls out of the preparation, lightly roll in melted butter, then in fresh bread crumbs, place in a frying basket and fry in boiling fat for eight minutes. Lift up, thoroughly drain, dress on a dish with a folded napkin, decorate with a little parsley greens and serve with a Finnoise sauce (No. 251) separately. 1291. RUM OMELETTE Carefully crack eight fresh eggs in a bowl, add a half gill milk, season with a saltspoon salt, two tablespoons sugar and sharply beat up with a fork for two minutes. Heat a tablespoon butter in a frying pan, drop in the egg, mix with a fork for two minutes and let rest for a minute; fold up, let rest for a half minute, turn on a hot dish and sprinkle two tablespoons fine sugar over the omelette; glaze the surface with a red-hot poker, pour a half gill good Jamaica rum over, set fire to the rum and send to the table.

From The International Cook Book, 1906, page 397. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1292. CONSOMM£, ANDALOUSE Prepare a consomme* (No. 52) and keep simmering. Place two gills of tomato sauce (No. 16) in a small frying pan and let reduce on the range to a third the quantity, then place in a bowl, adding one gill cream, half a gill milk and three egg yolks. Season with a saltspoon salt and half saltspoon cayenne pepper, mix well with a whisk, then strain it through a cheesecloth into three small lightly buttered pudding moulds, place in a tin, pour boiling water into the tin up to half their height and set in oven with the door open for ten minutes. Remove and let cool off, unmould, cut into thin slices and place them in a soup tureen. Peel and slice a small, sound cucumber, plunge it into a pint of boiling water with a half teaspoon salt for ten minutes. Drain, and place in the tureen, Strain the consomme through a cheesecloth on top and serve. 1293. TROUT, MEUNIERE Draw from the base of the head (gills) three medium, very fresh brook trout. Wipe neatly, make three small incisions on each side of the trout, season with a teaspoon salt and half teaspoon white pepper, lightly wet with milk and roll them in flour. Heat two tablespoons butter in a frying pan, place the fish one beside another in the pan, and briskly fry them for five minutes on each side. Dress on a hot dish, squeeze the juice of half a lemon and sprinkle half teaspoon freshly chopped parsley over them; add a tablespoon butter to the pan, toss it on the range until brown, pour it over the trout and serve. 1294. FILET OF BEEF LARDED, MODERNS Neatly trim a two-and-a-half-pound piece filet of beef and lard the surface with a few small thin strips of larding pork. Place in a roasting pan one sliced carrot, one sliced onion, any little lard parings on hand and place the filet on top. Spread two tablespoons melted lard on top of the filet, pour a half gill cold water into the pan and season with a teaspoon salt and half teaspoon pepper. Set in the oven to roast for thirty-five minutes, turning over once in a while and basting it with itsown gravy. Remove, dress on a hot dish, skim the fat from the surface of the gravy, add one gill demi-glace (No. 122) to the pan, let boil for five minutes and strain the gravy over the filet. Dress a cauliflower saute (No. 631) on one side of the dish, three stuffed tomatoes (No. 30) cut in halves on the other side, sprinkle a half teaspoon chopped parsley over ah and serve. 1295. SWEETBREADS, PERIGNEUX Have six fine, blanched heart sweetbreads (No. 33) ready. Finely slice half a carrot, half an onion, one branch celery, one branch parsley and place the vegetables in a frying pan with one bay leaf, one clove and any trimmings of lard on hand. Lay the breads over the vegetables. Season with a teaspoon salt and half teaspoon pepper. Spread a tablespoon melted butter over the breads and cook on the fire for five minutes. Moisten with a half gill white wine, one gill white broth and one gill demi-glace (No. 122). Cover the breads with a lightly buttered paper and set in the oven for thirty-five minutes. Remove, dress the breads on a large hot dish and keep hot. Skim the fat from the gravy, boil MONDAY, SECOND WEEK OF APRIL 381 on the range for ten minutes, then strain into another saucepan; add one finely chopped truffle and two tablespoons sherry, boil for five minutes longer, then pour the sauce over the breads and serve. 1296. SORBET, FAVOURITE Prepare a lemon water ice (No. 376). Press a pint of well picked and washed fresh or canned strawberries through a sieve into the freezer with the lemon ice, adding two tablespoons good rum; thoroughly mix and let freeze for fifteen minutes, then divide the punch into six sherbet glasses and serve. 1297. SUZANNE ICE CREAM Prepare and finish a quart of vanilla ice cream (No. 42). Press two peeled bananas through a sieve in a bowl, adding two tablespoons good kirsch and one ounce sugar; thoroughly mix, add to the vanilla and mix well with the spatula. Place twelve lady-fingers on a plate and pour evenly two tablespoons maraschino over them. Line a quart brick mould with a sheet of white paper, place half the ice cream in the mould, then arrange the twelve lady-fingers on top, fill up with the rest of the ice cream and tightly cover. Bury the mould in a tub well packed with ice and rock salt and let freeze for two hours, remove, lightly dip in lukewarm water for a few seconds, wipe all around, unmould on a cold dish with a napkin over and serve.

From The International Cook Book, 1906, page 397. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fish Balls (260) Have in an enameled, small pan a half pint water and half pint milk. Season with two saltspoons salt, then let slowly come to a boil on a moderate fire; gradually dredge in five ounces of Wheatena, continually mixing while adding it, and allow to gently boil for five minutes, frequently mixing meanwhile. Remove, pour into a deep dish and send to the table with cream or rich milk and fine sugar separately. 1299. OMELETTE, COL. O'BRIEN Split three very fresh lamb kidneys in "halves, skin and cut each half in two. Cut three country sausages into half-inch pieces, place both in a frying pan with a tablespoon melted butter, season with two saltspoons salt and fry for five minutes. Drain, place in a small frying pan with six heads mushrooms cut in halves, two tablespoons sherry, one gill demi-glace (No. 122) and half saltspoon cayenne pepper. Mix a little and let boil for five minutes, then keep hot. Prepare an omelette (No. 75), turn on a hot dish, pour the sauce Oysters, Casino (835)

From The International Cook Book, 1906, page 399. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beignets, Italienne (790) 1300. BEEFSTEAKS, STUVE'E WITH POTATOES Cut from a two-pound piece (hip part) of beef very thin slices. Season with a half teaspoon salt and half teaspoon white pepper. Peel and slice very finely three medium, sound, raw pototoes and season with half teaspoon each salt and pepper. Lightly butter an earthen baking dish, arrange a layer of the potatoes (one-fourth) at the bottom of dish, then a third of the beef over potatoes, sprinkle half teaspoon freshly chopped parsley over the beef, then arrange another fourth of the potatoes, then another third of the beef, half teaspoon parsley, and so on until finished. Cover the top with two thin slices larding pork, pour half gill water over all, cover the pan and set in oven for an hour and a half, remove and serve in the same dish. Radishes (58) Lyon Sausage (582)

From The International Cook Book, 1906, page 400. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Corn Fritters (446) Brussels Sprouts (618) Escarole Salad (too) 1301. GARBURE AU GRATIN Cut one-half a very small cabbage in quarters, remove the core and outer stale leaves and slice it exceedingly fine. Slice also one carrot, one turnip, one onion, two leeks and two branches celery; place them in a saucepan with three and a half quarts water, adding one ounce of good butter, a half-pound piece salt pork and a cervela sausage. Season with a teaspoon salt and a half teaspoon pepper, cover the pan and let simmer for two hours, then pick up the lard and cervela. (Keep the pork for further use.) Cut the cervela in slices and add to the soup, pour the soup into an earthen soup dish, arrange six slices toasted French bread on top of the soup, 'sprinkle two ounces grated Parmesan cheese over; then set in the oven for twenty minutes. Remove and serve. 1302. SQUABS EN CRAPAUDINE Cut off necks and feet, singe, draw and neatly wipe six fat, tender squabs. Split them through the back without separating, remove breast bones, crack legs and wing bones with a cleaver; place between a towel and lightly flatten them, season with a teaspoon salt and half TUESDAY, SECOND WEEK OF APRIL 383 teaspoon pepper, roll well in a little melted butter, then in bread crumbs. Arrange on double broiler and broil for eight minutes on each side. Remove, pour a Piquante sauce (No. 177) on a hot dish, dress the squabs, one overlapping another, and serve. 1303. MAC£DOINE JELLY Finely chop six candied cherries, one each candied pear, apricot, peach, and one ounce candied angelica. Place these articles in a bowl with a tablespoon rum and mix well. Prepare a rum jelly (No. 1171), and when you strain the jelly into the freezer add the contents of •the bowl. Mix well and let set, turn on a dish with a folded napkin

From The International Cook Book, 1906, page 400. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1304. POACHED EGGS, BAYONNAISE Cut one ounce cooked, lean ham in small dice pieces and place in small saucepan with two tablespoons sherry and one gill demi-glace (No. 122); boil for five minutes and keep hot. Cut three well-wiped tomatoes in four slices each, season with half teaspoon salt, two saltspoons pepper and lightly roll in flour. Heat two tablespoons melted lard in a frying pan, arrange the tomatoes in a pan, one beside another, and briskly fry for three minutes on each side. Remove with a skimmer and place on a large hot dish. Prepare twelve poached eggs (No. 106), trim a little, arrange on the tomatoes, pour sauce over and serve. 1305. WHITEBAIT WITH BACON Have in a small basin one pound very fresh, well cleaned and wiped whitebait; pour in a little cold milk, repeatedly turn in the milk, then place on a sieve; sprinkle six tablespoons cornmeal over, shake well, "place in a frying basket and fry in boiling fat for two minutes. Lift up, thoroughly drain on a cloth, sprinkle over a half teaspoon salt and saltspoon cayenne pepper, turn them over and place on a hot dish with a folded napkin. Arrange six slices freshly broiled bacon (No. 13) over, decorate with six quarters lemon and a little parsley and serve. 1306. BEEF HASH, POLONAISE Pick off all the meat from the roast beef left over from yesterday and cut into small dice pieces; cut half the quantity cold, boiled potatoes into small shape. Heat two tablespoons melted butter in a saucepan, adding one finely chopped onion and one finely chopped green pepper; gently brown for ten minutes, occasionally stirring meanwhile, add the beef and potatoes, with half pint white broth, one gill tomato sauce (No. 1 6) and half teaspoon salt. Mix well, cover the pan, cook for five minutes on range, then set in oven for forty minutes; remove, dress on a hot, deep dish. Place one and a half tablespoons melted butter and three tablespoons bread crumbs in a frying pan, toss on the fire until a nice brown, drain off the butter (saving it for other occasions), sprinkle the bread crumbs over the hash and serve. Navarin Parmentier (114)

From The International Cook Book, 1906, page 401. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fried Eggplants (460) Spinach with Cream (399) ^ Roast Snipes (213) Pineapple Pudding (128) 1307. • PUR£E SOUBISE Finely slice six sound, peeled onions, place in a large saucepan with one and a half ounces butter and cook for fifteen minutes, frequently stirring meanwhile; add two and a half ounces flour and stir well while heating for two minutes. Pour in one and a half quarts white broth (No. 701) and a pint and a half milk; add two branches each parsley and celery, season with one and a half teaspoons salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg; mix with a wooden spoon until it comes to a boil, then let simmer for forty minutes. Strain through a sieve into a basin, then through a cheesecloth into a soup tureen, add half ounce good butter, lightly mix, and serve. 1308. FRIED POMPANO, HORLY Lift up the filets from two medium, fresh pompano of one pound each. Skin them, season with a teaspoon salt and half a teaspoon pepper, roll in flour, then dip in beaten egg and roll in fresh bread crumbs. Arrange in a frying basket and fry in boiling fat for ten minutes, lift up, drain, dress on a hot dish with a folded napkin, decorate with six quarters lemon, a little parsley greens, and serve with one gill hot tomato sauce (No. 16) separately. 1309. MUTTON STEAKS, SAUCE POIVRADE Procure three three-quarter-pound steaks from a tender leg of mutton. Make a few incisions around the skin of each, season with a WEDNESDAY, SECOND WEEK OF APRIL 385 teaspoon salt and half teaspoon pepper, neatly rub with a tablespoon oil, arrange on the broiler and broil for seven minutes on each side. Remove, dress on a dish, pour a poivrade sauce (No. 546) over the steaks and serve.

From The International Cook Book, 1906, page 402. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fried Perch (293) Julienne Potatoes (799) 1310. EGGS MOLET, TOMATO SAUCE Boil twelve fresh eggs for five minutes, remove and plunge in cold water for one minute, then take up and shell carefully. Arrange on a deep dish, place three gills of tomato sauce (No. 16) in a saucepan and reduce on the range to one gill, pour the sauce over the eggs and serve. Crab Meat, au Gratin (782) Veal Chops, Philadelphia (685)

From The International Cook Book, 1906, page 403. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Potatoes, Fondante (56) French Pancake (17) 1311. NOODLES WITH BROWN BUTTER Prepare the same quantity of noodles as in No. 334, plunge in two quarts water with a teaspoon salt and boil for thirty-five minutes. Drain on a sieve, then place on a dish, season with a half teaspoon salt and two saltspoons white pepper and mix well with the seasoning. Place an ounce butter in a frying pan, toss it on the fire until of a nice brown colour, then pour over the noodles and serve. Radishes (58) Caviare (so)

From The International Cook Book, 1906, page 403. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stuffed Green Peppers (8z8) Roast Chicken (290) 1312. POTAGE, LYON Prepare a consomme* (No. 52), chop very finely two sound white onions and brown in a saucepan with an ounce butter for ten minutes, occasionally stirring; add three tablespoons flour and one tablespoon good curry powder. Strain the consomme* through a cheesecloth into this pan, mix well and let come to a boil. Beat one raw egg yolk with a half gill cream in a bowl with two tablespoons sherry and add to the soup, mix well while heating without boiling for three minutes, remove 1313. BROILED SHAD, VERT-PRE" Procure half a very fresh shad of three pounds. Scale, trim and thoroughly wipe. Make four small incisions on the skin side, rub the fish all around with a tablespoon salt and half teaspoon paprika. Arrange on the broiler and broil on a brisk fire for six minutes on each side. Remove, dress on a large, hot dish, spread a green butter over (No. 21), decorate with six quarters lemon and a little parsley greens and serve. 1314. POTATOES, BOHEMIENNE Peel, wash and drain six medium, raw potatoes. Season with a teaspoon salt, half teaspoon white pepper and place on a roasting tin with six thin slices larding pork, one piece on each potato. Set in the oven to bake for thirty-five minutes, frequently turning them over meanwhile; remove, take each one between a towel and with the aid of an apple-corer scoop out lengthwise from one end to the other as you would apples. Skin three country sausages and with the meat carefully stuff the hollows of the six potatoes, close both sides of each potato with a piece of the scooped-out pieces of same, place in the same roasting pan and lightly butter the top of each with a very little melted butter. Place in the oven to bake for twenty minutes more, remove, dress on a hot dish, decorate with a little parsley greens and serve. 1315. ROULADE OF BEEF, NIVERNAISE Procure a three-pound-piece flank of beef twice as long as wide, trim off the fat and split it crosswise without separating. Season all around with a teaspoon salt and half teaspoon white pepper and keep in a cool place till the following stuffing is prepared: Finely chop up two ounces lean, raw pork, one ounce lean, raw veal, and one ounce cooked lean ham and place these articles in a mortar; pound to a paste, add three tablespoons fresh bread crumbs, half teaspoon freshly chopped parsley, a bean chopped garlic, half teaspoon salt, two saltspoons cayenne pepper, a saltspoon each grated nutmeg and thyme, half a gill cream and one raw egg; pound the whole well together for five minutes, remove from the mortar and evenly spread all over the cut part of the beef. Roll up tightly, firmly tie with string all around, place a mirepoix (No. 271) at the bottom of a braizing pan, lay the roulade on top, spread two tablespoons of melted lard over the beef and set in the oven for twenty-five minutes or until a golden colour. Then add two tablespoons flour at the bottom of the pan, stir well with a wooden spoon, pour in half gill claret, one and a half gills demi-glace (No. 122), one gill of tomato sauce (No. 16) and one gill water. Reset the pan in the oven for fifty-five minutes longer, turning the beef occasionally; THURSDAY, SECOND WEEK OF APRIL 387 remove, untie, place the beef on a dish and keep warm. Skim the fat from the gravy in the pan and boil the sauce on the range for fifteen minutes, strain the sauce over the beef, pour a Nivernaise garnishing around the beef and serve. 1316. NIVERNAISE GARNISHING Scrape and wash twenty-four very small spring carrots. Place in a saucepan with an ounce butter, half teaspoon salt, one teaspoon sugar and two saltspoons white pepper; pour in three gills water, cover the pan, set on the fire for five minutes, then place in the oven for forty-five minutes, drain off the water and use as required.

From The International Cook Book, 1906, page 403. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick off the stems very carefully and thoroughly wash a quart fresh strawberries; carefully drain on a sieve, place in a fruit compotier and serve with thick cream and powdered sugar separately. 1318. POACHED EGGS, BROWN BUTTER Prepare twelve poached eggs on toast (No. 106) and place on a dish. Place an ounce butter in a small frying pan, brown on the fire to a nice brown colour and remove from the fire; pour in a tablespoon of good vinegar and a teaspoon of finely chopped parsley, mix all well together, pour it over the eggs and serve.

From The International Cook Book, 1906, page 405. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1319. BOSTON OYSTER STEW Open thirty-six large box oysters, place in a saucepan with their own liquor and a pint fresh oyster juice extra; add a pint water, four branches well-cleaned celery, one teaspoon salt and two saltspoons cayenne, place on the fire and boil for five minutes; remove the celery, skim the scum from the surface, add one pint hot milk, one gill cream and one ounce good butter, mix well, pour into a hot soup tureen and serve with six freshly prepared toasts separately. 3S8 THE INTERNATIONAL COOK BOOK 1320. BROILED LOBSTER, CHILI SAUCE Cut the claws from three one-pound live lobsters, crack them with a cleaver, place in a small roasting tin and set to bake in the oven for twenty minutes. Split the bodies of the three lobsters in even halves, lengthwise, remove the gravel from the heads, then arrange on a double broiler. Season with a teaspoon salt and half tablespoon paprika, evenly spread two tablespoons oil over the six bodies and broil on the shell side for ten minutes, then set in the oven for ten minutes, cut parts upward. Remove, dress the bodies and claws on a large dish, decorate with six quarters lemon and parsley greens and serve with a chili sauce 1321. CHILI SAUCE Place in a small saucepan two tablespoons cold water, one tablespoon butter, one saltspoon salt and two saltspoons paprika; place on the fire and as soon as it comes to a boil add four tablespoons chili sauce, one teaspoon Worcestershire sauce and half gill tomato sauce (No. 16). Mix well and let boil for five minutes, pour into a sauce bowl and serve. 1322. SIRLOIN OF BEEF CUTLETS, TARRAGON SAUCE Finely chop up one and a half pounds lean sirloin of beef with four ounces of fresh beef marrow and place in a bowl. Finely chop together three branches well-washed parsley, one branch chervil, half bean garlic and add to the beef, with half gill cream, teaspoon salt, three saltspoons pepper and saltspoon grated nutmeg. Mix well until thoroughly amalgamated, divide the preparation into six equal parts, roll in bread crumbs, then give them a nice cutlet form. Heat one tablespoon butter in a frying pan, arrange the cutlets one beside another in the pan and gently fry for eight minutes on each side. Pour a tarragon sauce on a hot dish, dress the cutlets crown-like over and serve. 1323. TARRAGON SAUCE Place one and a half gills demi-glace (No. 122) in a saucepan with two tablespoons sherry and the leaves from two branches tarragon; mix a little, slowly boil for ten minutes and use as required, 1324. LIMA BEANS IN CREAM Open a pint can' lima beans, drain off the water and plunge them in boiling water for two minutes. Drain on a sieve, then place in a saucepan with a half gill milk, gill cream, and season with a half teaspoon salt and saltspoon cayenne. Mix well and let boil for five minutes. Knead in a saucepan a half tablespoon butter with a teaspoon flour, then add the butter little by little to the lima beans, continually mixing while adding it. Cook for five minutes, dress on a vegetable dish and serve. 1325. COMPOTE OF PEARS WITH MARASCHINO Open a pint can preserved pears, drain the syrup into a saucepan and arrange the pears on a compotier dish. Add one ounce of sugar, THURSDAY, SECOND WEEK OF APRIL 389 a tablespoon maraschino and a vanilla bean to the syrup, let reduce on the fire to half the quantity, then strain the syrup over the pears and serve. (Wipe the vanilla bean and put back in the sugar for further use.)

From The International Cook Book, 1906, page 405. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Roast Leg of Lamb (392) Small Neapolitan Cakes (524) 1326. OKRA, MILANAISE Finely chop a good-sized white onion, the white part of three leeks, one sound green pepper and two ounces of raw, lean ham; place these in a large saucepan with a tablespoon butter, brown for fifteen minutes, frequently stirring meanwhile; moisten with one quart broth and one and a half quarts water. Season with a level tablespoon salt and half teaspoon pepper, add one pound of beef or veal bones, cover the pan and let boil for fifteen minutes; then add three tablespoons raw rice, two ounces spaghetti cut into small pieces, one ounce of cooked smoked beef tongue. Cut into small squares twelve trimmed, fresh okras into quarter-inch pieces and two peeled fed tomatoes in eight pieces each; lightly mix, cover the pan and let boil for one hour. Remove the bones, pour the soup into a soup tureen, sprinkle a half teaspoon freshly 1327. SHEEPSHEAD A L'AURORE Procure a three-pound piece fresh sheepshead, scale, trim, remove the bones and thoroughly wipe. Place it in a saucepan with a half ounce butter, half gill white wine, one gill water, one teaspoon salt and two saltspoons pepper. Cover the fish with a sheet of buttered paper, boil on the range for five minutes, then set in the oven to bake for twenty minutes. Remove, place the fish in a baking dish. Mix in a saucepan one tablespoon butter with two tablespoons flour and heat for half minute, then pour the fish gravy into the pan with a gill of hot milk; mix with a wooden spoon until it comes to a boil, then add one finely chopped hard-boiled egg and half saltspoon cayenne pepper. Mix well, pour the sauce over the fish and sprinkle a tablespoon grated Parmesan cheese over. Setin the oven for fifteen minutes, remove, decorate the dish all around with half slices lemon and serve. 1328. CHICKEN SAUTE", BORDELAISE Cut the head and feet off a three-pound tender chicken, singe, draw, and wipe. Cut it into twelve even pieces and season with a teaspoon salt and half teaspoon white pepper. Heat two tablespoons oil in a large frying pan, add the chicken with a bean sound garlic and briskly fry for eight minutes on each side; drain off the oil from the pan, remove the garlic, then add eight finely chopped shallots; stir well and cook for one minute, pour in a gill of claret, eight finely minced mushrooms, and let the wine reduce to half the quantity. Pour in one gill tomato sauce (No. 16) and a gill demi-glace (No. 122), lightly mix and let slowly cook for thirty minutes more. Remove from the fire, dress the chicken on a hot dish, boil the sauce for five minutes more, add half an ounce good butter and half teaspoon finely chopped parsley, mix well, pour it over the chicken, decorate with six heart-shaped bread croutons (No. 90) Trim off the green leaves, cut away the stalk and clean a large head fine white cauliflower; place in a large saucepan with plenty water to cover it, with quarter pint milk and tablespoon salt; boil for forty minutes, drain and separate the branches from the main stalk. Heat a tablespoon butter in a frying pan, add the cauliflower, season with half teaspoon each salt and pepper, then gently fry for ten minutes, frequently turning the pieces meanwhile, being careful not to break them, and arrange on a baking dish. Mix in a saucepan one tablespoon butter with one and a half tablespoons flour, heat for a half minute, add one and a half gills hot milk, two saltspoons salt, half a saltspoon each cayenne pepper and grated nutmeg, a tablespoon grated Parmesan cheese and mix until boiling, then pour over the cauliflower. Sprinkle a half tablespoon grated Parmesan cheese over, set in the oven for fifteen minutes,

From The International Cook Book, 1906, page 407. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sweet Potatoes, Lyonnaise (1092) 1330. EGGS, FOWLER Drain a half pint fine asparagus tips, place in a small saucepan and mash with a wooden spoon; add a half ounce good butter, a half gill cream, half gill milk, three saltspoons each salt and sugar, half saltspoon cayenne and half saltspoon grated nutmeg. Mix well and let gently boil for ten minutes, then press through a cheesecloth into six egg-cocotte dishes, evenly divided. Carefully crack two fresh eggs into each dish, evenly season them with a half teaspoon salt and two saltspoons pepper, lay them on a tin and set to bake in the oven for five minutes. Remove FRIDAY, THIRD WEEK OF APRIL 391 1331. LAMB KIDNEYS EN BROCHETTE Skin twelve very fresh lamb kidneys, then cut them into thin slices crosswise. Cut the same number of thin slices of lean bacon, half inch square, and evenly arrange them alternately on six skewers. Season all over with a half teaspoon each salt and pepper. Roll them in a tablespoon oil, then in bread crumbs, arrange on a double broiler and broil on a brisk fire for four minutes on each side. Remove, dress on a hot dish, pour a little melted butter over them and serve. Fish Chowder, Tokio (1002)

From The International Cook Book, 1906, page 408. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1332. CASES OF OYSTERS, AU GRATIN Carefully oil the outside of six paper cases. Cut twenty-four large, freshly opened oysters into four quarters each, place them in a saucepan with their own liquor and a half gill white wine. Season with half teaspoon salt and saltspoon cayenne pepper, then boil for two minutes. Heat one and a half tablespoons butter in a saucepan, add one finely chopped green pepper and gently brown for five minutes, then mix in two and a half tablespoons flour while heating for half a minute. Strain the oyster liquor into this pan, adding one gill cream, half gill milk, two tablespoons sherry, two saltspoons salt, a saltspoon each cayenne and grated nutmeg. Mix well until it comes to a boil, then add the oysters. Mix well, cook gently for two minutes, then divide evenly the preparation into the six cases. Sprinkle evenly over a tablespoon of grated Parmesan cheese, place the cases on a tin and set in the oven for ten minutes, Remove, dress on a dish with a folded napkin and serve. 1333. OMELETTE, VARSOVIE Crack " eight fresh eggs into a bowl, add a half gill cream, half teaspoon salt, two saltspoons white pepper and sharply beat with a fork for two minutes. Heat in a frying pan one and a half tablespoons melted butter, add two tablespoons fresh bread crumbs and toss well until it attains a nice light brown. Drop in the eggs, briskly mix with a fork for two minutes, let rest for one minute; fold up the opposite sides to meet in the centre, let rest for half a minute, turn on a hot dish 1334. MIRONTON OF LAMB, PAYSANNE Detach all meat from the leg of lamb left over from yesterday and cut into half-inch square slices. Cut in the same way half the quantity peeled boiled potatoes. Heat two tablespoons lard in a saucepan, adding two finely sliced white onions, and fry to a nice light brown; add two tablespoons flour, mix well, then add the lamb and potatoes. Moisten with a half gill vinegar and a pint white broth (No. 701), add two peeled and crushed red tomatoes, one finely chopped bean garlic, one teaspoon freshly chopped parsley, one teaspoon salt and half teaspoon pepper. Mix well while heating for two minutes. Cover the pan, set it in the oven for fifty-five minutes, remove, pour into a deep dish and serve. Oysters (18) Olives

From The International Cook Book, 1906, page 409. Read from the scan by computer, so a word may be off; the page itself shows the original.

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String Beans and Peas Panache's (1046) Roast Squabs (831) Apple Charlotte (634) 1335. CANAP£ or SMOKED SALMON Cut out from a stale sandwich loaf of bread six slices quarter of an inch thick, then cut each into two-inch square pieces. Toast them to a nice golden colour and lightly butter; cover them with very thin slices of smoked salmon, nicely trim, dress on a side dish with a folded napkin, decorate with a little parsley greens, six quarters lemon and a hard-boiled egg, finely chopped; sprinkle this over them and serve. 1336. BISQUE or LOBSTER AUX CROUTONS Cut the head off from a three-pound live lobster, then cut in pieces. Thoroughly heat an ounce melted butter in a saucepan, add the lobster and briskly cook on the range for ten minutes, occasionally stirring meanwhile. Place it in a mortar and pound to a paste, then return it to the same saucepan, add one each finely minced carrot, onion and leek, two finely minced small branches celery and two branches parsley; pour in three tablespoons brandy and set it on fire, let burn as long as it lasts, continually stirring while burning. Add a half gill white wine, one quart broth (No. 701), a pint of tomatoes, either fresh or canned, and three pints water. Season with a tablespoon salt and half teaspoon paprika. Mix well, and as soon as it comes to a boil add three ounces rice and let slowly simmer for one hour and fifteen minutes. Strain through a sieve into a basin, return to the pan, add one gill cream and half ounce good butter and mix on the fire until coming to a boil; then pass through a strainer into a soup tureen and serve with a plate of bread croutons 1337. TOURNEDOS OF BEEF, SAUCE BERCY Cut out from a two-pound piece of tenderloin six even filets. Neatly flatten, lightly trim and season with a teaspoon salt and half teaspoon pepper. Heat a tablespoon butter in a frying pan, add the filets and SATURDAY, THIRD WEEK OF APRIL 393 briskly fry for three minutes on each side, dress on a hot dish with six bread croutons same size as tournedos, pour a Bercy sauce over and 1338. SAUCE BERCY Finely chop four sound shallots; place them in a small saucepan with a teaspoon butter and lightly brown for ten minutes, stirring once in a while; then pour in a half gill white wine, let reduce to one-half the quantity, add one and a half gills demi-glace (No. 122) and half teaspoon of chopped chives. Mix a little and let boil for ten minutes, add half ounce good butter, lightly mix and use as required.

From The International Cook Book, 1906, page 410. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1341. SHRIMP PATTIES Prepare and keep hot six patties (No. 929). Place thirty-six shelled, cooked shrimps in a frying pan with two tablespoons sherry and cook for five minutes. Mix in a saucepan one and a half tablespoons butter with two and a half tablespoons flour and heat for half minute. Pour in one gill eachmilkand cream, season with half teaspoon salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg; mix until it comes to a boil, then add the shrimps to pan, lightly mix and cook for five minutes more. Dilute an egg yolk in a tablespoon cream and add to the shrimps and mix while heating for two minutes. Remove, dress on a large dish, divide the shrimps evenly into the six patties, arrange the covers on top 1342. PORTERHOUSE STEAK WITH SMOTHERED ONIONS Procure a nice, tender one-and-a-quarter-inch-thick porterhouse steak. Lightly flatten and trim all around. Mix on a plate a teaspoon salt, half teaspoon pepper and tablespoon oil; repeatedly turn the steak in the seasoning, arrange it on a broiler and broil on a brisk fire for twelve minutes on each side. Remove, dress on a hot dish, place the smothered onions over the steak and serve. 1343. SMOTHERED ONIONS Peel and cut in halves four good-sized white onions, slice very fine, then season with a half teaspoon salt and three saltspoons white pepper. Heat in a saucepan a tablespoon melted butter, add the onions, cover the pan with a plate, cook on the range for five minutes, then set in the oven for thirty-five minutes. Remove and use as required. 1344. BROILED POTATOES Peel six medium, even-sized cooked potatoes and cut them in half. Have on a plate a half teaspoon salt and tablespoon melted butter, well mixed; repeatedly turn the potatoes in the seasoning, carefully arrange them on a double broiler and broil for three minutes on each side. Dress on a hot dish with a folded napkin and serve. 1345. VANILLA CUSTAJRD Crack four fresh eggs into a basin with two additional yolks, add five ounces sugar and two teaspoons vanilla essence. Sharply stir with a whisk for two minutes, then add one and a half pints milk and half pint cream; briskly whisk again for three minutes, then strain the preparation through a cheesecloth into a deep China baking dish. Place the dish in a tin, pour hot water to cover half the height of the dish and set in the oven to bake for thirty minutes. Remove, let cool off and serve. •

From The International Cook Book, 1906, page 411. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Spinach a 1'Anglaise (247) Roast Beef (126) Cherry Pudding (598) 1346. PURE"E or LENTILS Soak a pint of lentils in plenty of cold water during the night. Drain on a sieve, then place in a large saucepan with a sliced carrot, a sliced SATURDAY, THIRD WEEK OF APRIL 395 onion, two leeks, two branches celery, one branch chervil, one bean garlic, two raw peeled and sliced potatoes and half pound lean salt pork. Moisten with three quarts water, season with a level tablespoon salt and half teaspoon white pepper. Place on the fire, and as soon as it comes to a boil skim scum from the surface and add one ounce butter. Cover the pan and let simmer for two hours. Remove the pork and keep it. Press the soup through a sieve, then add half pint hot milk and mix a little; strain through a Chinese strainer into a soup tureen and serve with a plate bread croutons (No. 23) 1347. FRESH MACKEREL, ITALIENNE Prepare and keep hot an Italienne sauce (No. 1244). Cut off the head, neatly trim and wipe a nice, fat, fresh mackerel of three pounds. Split it in two through the back, remove the spinal bone, and season with a teaspoon salt and half teaspoon white pepper. Place it in a lightly buttered tin, skin side downward, place a few little bits of butter on top of the fish, then set in the oven for twenty minutes. Remove, place in a baking dish, pour the Italienne sauce and sprinkle a tablespoon grated Parmesan cheese over; set in the oven again for fifteen minutes, remove, decorate the dish all around with thin half slices lemon 1348. BOILED TURKEY, DEMI-DEUIL Singe, and cut the head and feet from a tender turkey of about seven pounds. Draw, wipe and truss, then place in a large saucepan with two medium carrots, two turnips, two white onions, one leek, one branch celery, two branches parsley, one bay leaf, two cloves and a sprig of thyme. Moisten with one and a half gallons water, season with a heavy tablespoon salt and teaspoon white pepper, set the pan on the fire, cover it and let boil slowly for two hours. Remove the turkey, cut the legs off, then cut each leg in three pieces and place on a large dish. Remove the skin from the breast, cut the breast into very thin slices and neatly dress them over the legs. Pour a demi-deuil sauce over all and serve. Save the broth for to-morrow. N. B. A boiled rice (No. 113) can be served around the turkey if desired. 1349. SAUCE DEMI-DEUIL Heat in a saucepan one and a half tablespoons butter, adding two tablespoons flour, and mix while heating for one minute; then strain through a cheesecloth a pint of the turkey broth into this pan, mix well until it comes to a boil, then let reduce to half the quantity. Add threequarters gill cream, mix well and strain through a cheesecloth into another saucepan. Cut into julienne strips one small truffle and one ounce cooked, smoked beef tongue and add to the sauce with two tablespoons sherry; lightly mix and let boil for fiVe minutes, remove and serve as required.

From The International Cook Book, 1906, page 412. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Lamb Chops (748) 1350. SCRAMBLED EGGS WITH GREEN PEPPERS Crack eight fresh eggs into a bowl, add a half gill milk, season with half teaspoon salt and sharply beat up with fork for a minute. Heat a tablespoon butter in a frying pan, drop in a very finely chopped green pepper and brown it for six minutes; drop in the eggs and cook for six minutes, frequently stirring meanwhile, dress on a hot dish and serve.

From The International Cook Book, 1906, page 414. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two and a half quarts of the turkey broth from yesterday, strain into a saucepan, add the same quantity of chicken bones and vegetables as in No. 578, but no seasoning whatever; then proceed to finish the broth exactly the same. Place the remaining turkey broth with, the white broth (No. 701). 1351. FRIED SOFT-SHELL CRABS ON TOAST Remove the spongy parts under the side joints and the aprons from twelve medium, fresh soft-shell crabs. Wash in cold water to entirely free them from sand, drain on a cloth, season with a teaspoon salt and half teaspoon pepper, dip in cold milk and lightly roll in flour, then plunge in boiling fat and fry for seven minutes, or until of a nice golden colour. Lift up, drain on a cloth, sprinkle half teaspoon salt over, arrange on six freshly prepared toasts and decorate with six quarters of lemon and a little fried or green parsley. 1352. SPRING LAMB STEAKS, BRETONNE Prepare and keep hdt the same amount of beans as in No. 484. Procure three three-quarter-pound steaks from a leg of tender spring lamb. Make a few incisions all around the skin and season all over with a teaspoon salt and half teaspoon pepper. Heat a tablespoon butter in a frying pan, add the steaks, one beside another, and fry for six minutes on each side. Remove the steaks, dress the beans on a large dish and arrange the steaks over. Pour a gill of tomato sauce (No. 16) SUNDAY, THIRD WEEK OF APRIL 397 in the pan in which the steaks were cooked, add half teaspoon fresnly chopped parsley, lightly mix, boil for five minutes, then pour over the steaks and serve. Celery en Surprise (20) Canape" of Caviare (59)

From The International Cook Book, 1906, page 414. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1353. GREEN TURTLE, ENGLISH STYLE Prepare a green turtle (No. 639), adding one gill demi-glace (No. 122) and a half gill good sherry. Briskly boil for twenty minutes, then add a half teaspoon freshly chopped parsley, one finely chopped hard-boiled egg and a sliced, peeled and seeded lemon; mix well, pour into a soup 1354. FILET OF SOLE, HIGGINS Lift up the filets from a three-pound fresh sole, skin and cut each filet into three slanting equal pieces, neatly flatten a little, then fold them. Arrange in a frying pan, add a half ounce butter, half gill white wine, half gill water, the juice of a quarter lemon, a teaspoon salt and half teaspoon paprika; cover the fish with a lightly buttered paper, boil on the range for five minutes, then set in oven for twenty minutes. Remove, press a spinach in cream (No. 399) on a baking dish; arrange the filets, one overlapping anotner, crown-like, over the spinach; place one canned mushroom on top of each filet. Mix in a small saucepan one tablespoon butter with two tablespoons flour, heat for one minute, then pour in the fish gravy; add a half gill cream and two tablespoons grated Swiss cheese and mix with a spoon until it comes to a boil. Pour the sauce and sprinkle a tablespoon bread crumbs over the filets, set in the oven for fifteen minutes, remove, decorate all around with thin half slices lemon and serve. 1355. NOISETTES OF BEEF, SAUCE REMI Neatly trim six four-ounce round pieces tenderloin of beef and season all around with a teaspoon salt and half teaspoon pepper; place a tablespoon butter in a frying pan and as soon as it obtains a light brown add the noisettes and briskly cook for three minutes on each side. Dress on six round, small, freshly prepared toasts, pour the sauce Remi over the noisettes and serve. 1356. SAUCE REMI Prepare a Bearnaise sauce (No. 34) and add a half teaspoon very fresh, freshly chopped leaves of mint and six sliced, stoned olives. Gently mix with a spoon and use as required. 1357. SWEETBREADS, ROOT Have six heart blanched sweetbreads (No. 33) ready. Cut a medium truffle into one-fifth-inch square strips the length of the truffle, then with the aid of a larding needle evenly insert the strips of truffles through the breads. Finely slice half a sound carrot, half an onion,- one branch each celery and parsley, half ounce larding pork and one bay leaf, and place in a small frying pan with half ounce good butter; arrange the breads on top and season with a half teaspoon salt and three saltspoons white pepper. Set the pan on the fire for ten minutes, moisten with a half gill white wine, two gills demi-glace (No. 122) and two tablespoons port wine; boil for five minutes, then set in the oven for thirty minutes, remove and keep hot. Prepare a pure*e of chestnuts (No. 1019). Dress the puree on a crown-shaped, hot, large oval dish, then neatly arrange the sweetbreads in the centre and also keep warm. Finely mince six peeled and wellcleaned fresh mushrooms, place in a frying pan with a tablespoon melted butter and fry for six minutes, tossing them occasionally. Skim the fat from the gravy of the sweetbreads, then strain the sauce through a strainer into the mushroom pan, mix a little, boil for five minutes, then pour over the breads and serve. 1358. ICED PUDDING, PORTUGAIS Prepare a pint only vanilla ice cream (No. 42), adding in the freezer a half gill Malaga wine. Thoroughly pick and soak in water for fifteen minutes two ounces Malaga grapes, drain, remove the seeds, and add to the vanilla with an ounce of candied, chopped orange peel and half pint whipped cream. Mix well with the spatula, then fill up a quart mould with the preparation; tightly cover the mould, bury it in the same ice cream pail and let freeze for two hours. Remove, dip in lukewarm water for a few seconds, unmould on a cold dish with a folded napkin 1359. PETITES SURPRISES Place in a basin three ounces peeled and finely chopped almonds, three ounces sugar, three ounces flour, two ounces melted butter, two whole eggs, the yolk of another and the rind of quarter of a lemon finely chopped up. Mix all well with the spatula for five minutes. Lightly butter six individual tartlet moulds, then pour in some of the preparation up to half their capacity. Press through a sieve two preserved apricots and evenly divide over the six moulds, then fill up with the balance of the preparation. Arrange them on a tin, set in a moderate oven for twenty minutes, remove, let cool off, unmould on a dish with a folded napkin, sprinkle a little powdered sugar over and serve. MONDAY, THIRD WEEK OF APRIL 399

From The International Cook Book, 1906, page 415. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Potatoes Sautes (135) 1360. EGGS COCOTTE, FINNOISE Finely chop one sound, green pepper and brown in a frying pan with a tablespoon butter for five minutes, then pour in one and a half gills fresh red tomato juice, three saltspoons each salt and sugar, a half ounce butter and lightly mix; let boil for ten minutes, then evenly divide into six cocotte-egg dishes and crack two fresh eggs in each dish. Season all equally with half teaspoon salt and two saltspoons pepper, place on a tin, set in the oven for five minutes, remove and serve. 1361. STEWED LAMB KIDNEYS WITH MUSHROOMS Skin and finely slice twelve very fresh lamb kidneys. Heat a tablespoon butter in a frying pan, add the kidneys, season with half teaspoon salt and briskly fry for five minutes, tossing meanwhile. Drain off the butter, add two tablespoons sherry, six finely minced canned mushrooms, a half gill demi-glace (No. 122), a half gill tomato sauce (No. 16), a half teaspoon freshly chopped parsley and saltspoon cayenne pepper. Mix well and briskly cook on the open fire for five minutes, tossing them frequently, pour into a deep dish and serve.

From The International Cook Book, 1906, page 417. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Goulash of Beef, Hongroise (263) 1362. CLAM FRITTERS Finely chop ten large, very fresh, freshly opened clams, place in a bowl with three ounces of flour, two fresh eggs, three tablespoons milk, a half teaspoon freshly chopped parsley, half teaspoon salt, three saltspoons white pepper and half teaspoori baking powder. Mix all well with a wooden spoon for five minutes. Heat three tablespoons lard in a large frying pan, and with a tablespoon drop in the batter to roundcake forms two inches in diameter; gently fry them for four minutes on each side, remove, drain on a cloth, dress on a hot dish, then proceed the same until the preparation is all used. Decorate the dish with a little parsley and serve. Pim-Olas Radishes (58)

From The International Cook Book, 1906, page 417. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Shad, Maitre d'H&tel (194) Potatoes, Windsor (252) Leg of Mutton, Lyonnaise (270) Jerusalem Artichokes (554) 1363. PUMPKIN SOUP Peel and seed a three-pound, sound, ripe, fresh pumpkin, cut it into small pieces, then place in a saucepan with a sliced onion, two sliced leeks, two sliced branches celery, two branches parsley, one branch chervil, one bean garlic, two quarts broth, one quart water, two teaspoons salt, a tablespoon sugar and half teaspoon pepper. Cover the pan and let boil very slowly for an hour and a half, then add half ounce good butter and half pint hot milk. Mix well and boil for five minutes, strain through a sieve into a basin, then through a Chinese strainer into a soup tureen, and serve with a plate of bread croutons (No. 23) separately.

From The International Cook Book, 1906, page 418. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sirloin Steaks, Maitre d'Hotel (6) Potatoes, Parisienne (711) 1364. SHIRRED EGGS, ALLEMANDE Mix in a small saucepan one tablespoon of butter with two tablespoons flour, heat for half minute, then pour in one pint white broth (No. 701). Season with half saltspoon salt, one saltspoon cayenne pepper and half saltspoon grated nutmeg, continually mix until it comes to a boil, then reduce to half the quantity. Mix on a plate one raw egg yolk with a tablespoon cream and the juice of half a lemon and add to the sauce; mix well while heating for one minute, strain the sauce through a cheesecloth into another saucepan and keep hot. Lightly butter six shirred-egg dishes. Carefully crack two fresh eggs into each dish, equally season with a half teaspoon salt and two saltspoons white pepper. Set in the oven for three minutes, remove, pour the sauce over them equally and serve. Scallops Provencale (454) Curry of Veal, Johore-Malay Fried Sweet Potatoes (116) Pancake Georgettes (517) 1365. CURRY OF VEAL, JOHORE-MALAY Cut three pounds white fresh shoulder of veal into twelve even pieces and keep on a dish. Finely mince one onion, two shallots, one bean TUESDAY, THIRD WEEK OF APRIL 401 sound garlic, one green pepper, one peeled and cored apple, three slices egg plant and one branch cleaned white celery. Heat one ounce butter in a saucepan, add the veal and gently brown for ten minutes, turning the pieces once in a while. Gradually add two tablespoons flour, briskly mix while browning for five minutes, then add the above articles, with a tablespoon curry powder; mix well, moisten with a pint hot water, season with a teaspoon salt, half teaspoon white pepper, one saltspoon each grated nutmeg, thyme, powdered bay leaf and a piece of lemon rind. Mix well, cover the pan, and let cook on the range for twenty-five minutes. Add half a pint tomato sauce (No. 16) and two tablespoons of raw rice, mix well, re-cover the pan and set in the oven for forty minutes. Remove, dress on a hot dish, sprinkle a half teaspoon freshly chopped parsley over and serve. Potage, Pure"e Colbert

From The International Cook Book, 1906, page 418. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1366. POTAGE, PURE"E COLBERT Separate the leaves from the stalks of two heads green chicory, wash well and drain, then plunge in a quart boiling water for five minutes; drain, place in a saucepan with one and a half ounces butter, set on the fire and cook for ten minutes, occasionally stirring meanwhile; dredge in two ounces flour and stir well while heating for three minutes. Moisten with three quarts water, adding one onion with two cloves stuck in it, two branches each celery and parsley. Season with a light tablespoon salt, a saltspoon sugar, two saltspoons cayenne pepper and one saltspoon grated nutmeg. Mix well and let gently simmer for one and a half hours, strain through a sieve into a basin, then replace in the saucepan, add a gill milk and let boil for five minutes. Dilute two egg yolks with a half gill cream, add to the pure*e, mix while heating without boiling, for five minutes, strain through a Chinese strainer into a soup tureen and serve with six poached eggs separately. 1367. BROOK TROUT WITH WHITE WINE Carefully draw through the gills three fresh brook trout, clean well and wipe; place in a frying pan with a half ounce butter, two branches parsley, the juice of a quarter lemon, a gill white wine, half teaspoon salt and two saltspoons pepper. Cover with a lightly buttered paper, boil for five minutes, then set in the oven for twenty minutes. Remove, arrange on a hot dish, remove the parsley, pour the gravy over and serve. 1368. FRESH BEEF TONGUE WITH RISOTTO Place a mirepoix (No. 271) in a braising pan and lay a small fresh beef tongue over. Season with a teaspoon salt and half teaspoon white pepper, adding half pint water, half pint demi-glace (No. 122) and half pint tomato sauce (No. 16). Cover the pan, let boil for ten minutes, then set in the oven for one hour and forty-five minutes. Remove, plunge the tongue in cold water for five minutes, take up, remove the skin with a coarse towel and neatly turn all around. Prepare and dress a risotto (No. 225) on a large hot dish, place the tongue on top of the rice, skim the fat from the surface of the gravy, strain the gravy over the tongue and serve. 1369. FLAGEOLETS, CREOLE Heat a tablespoon butter in a frying pan, add one finely minced green pepper and one finely minced onion, lightly brown for five minutes, tossing a little meanwhile, then add one pint well-drained canned flageolets. Season with half teaspoon salt, two saltspoons pepper, half teaspoon sugar and cook for five minutes, tossing them well meanwhile. Then add two peeled and crushed red tomatoes and one tablespoon butter. Mix well and cook for ten minutes more, occasionally mixing, dress on a vegetable dish and serve. 1370. ICE CREAM PRALINE Place three ounces almonds, shells and all, in a copper basin with three ounces granulated sugar and a tablespoon water; place on the fire and constantly stir with a spatula until a nice brown colour. Take from the fire and pour into a lightly oiled tin, let get cold, then place and pound in a mortar to a fine dust. Prepare a quart of vanilla preparation (No. 42), strain ice cream into freezer, add the pounded almonds, mix well with spatula, then proceed to freeze same as the vanilla and serve.

From The International Cook Book, 1906, page 419. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Pigs' Feet on Toast (434) Hashed Potato Saut<§es (50) 1371, GRAPE-NUTS Place four heaping teaspoons Grape-Nuts on six saucers, pour a little thick milk or cream on the side, but not over, and serve. 1372. FRIED POACHED EGGS Have three quarts boiling water in a saucepan with a tablespoon salt and a half gill vinegar; when thoroughly boiling carefully crack six fresh WEDNESDAY, THIRD WEEK OF APRIL 403 eggs into the water and poach for four minutes. Lift up with a skimmer and immediately drop them into cold water; poach six more in same way. Take them up, neatly trim all around, lay on a cloth, carefully turn in melted butter, then in grated Parmesan cheese, and gently drop in boiling fat for one minute; take up, drain on a cloth, sprinkle a half teaspoon salt over them, dress on a dish with folded napkin, decorate with a little 1373. WHITEBAIT WITH BACON, FARM STYLE Dip one pound very fresh, picked, washed and drained whitebait in a little cold milk, place on a sieve, dredge six tablespoons of cornmeal flour over them and shake well. Cut two ounces of raw, lean bacon into small, thin strips. Place both fish and bacon in a frying basket and fry in boiling fat for two minutes. Lift up, sprinkle a half teaspoon salt and a saltspoon cayenne pepper over, shake well in the seasoning, dress on a hot dish with a folded napkin, decorate with six quarters Oysters, Vaudeville (222) Chicken Pot Pie, American Style (159) Croutes aux Ananas 1374. CROUTES AUX ANANAS Cut from a loaf stale sandwich bread six slices a half inch thick, then cut each slice in two-and-a-half-inch circles. Thoroughly mix in a bowl one fresh egg, two gills milk, one ounce fine sugar and a half teaspoon vanilla essence. Dip each piece of bread into the custard, two at a time. Heat one and a half tablespoons butter in a frying pan, place the slices of bread in pan and gently fry for three minutes on each side, or until a nice golden colour. Lift up with a skimmer, drain on a cloth, place on a hot dish and keep hot. Trim, peel and pick out the eyes of a medium pineapple, cut it in half and remove the stalk, then cut into thin slices. Place in a saucepan with a pint water, two ounces sugar, and a tablespoon Swiss kirschwasser. Boil for twenty-five minutes, drain, then cut into exceedingly small square pieces. Evenly divide the pieces over the six crusts, pour a teaspoon of kirsch into the liquor, lightly mix, pour the sauce over the crusts and serve. Radishes (58) Salted Peanuts (954)

From The International Cook Book, 1906, page 420. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1375. CONSOMM£, SAGO Prepare a consomme (No. 52), strain into a saucepan and let boil. Thoroughly wash in fresh water four ounces sago, drain on a sieve and sprinkle into the consomme, boil for fifteen minutes, mixing once in a while, pour into a hot soup tureen and serve. 1376. POMPANO, SAN JUAN Trim and wipe two very fresh pompano of one and a half pounds each. Place in a frying pan with half ounce butter, half gill white wine, half gill water, a teaspoon salt and half teaspoon paprika. Cover with a buttered paper, boil on the range for five minutes, then set in the oven for twenty minutes. Remove, dress the fish on a hot dish and keep hot. Mix in a saucepan one tablespoon butter with two and a half tablespoons flour and heat for half minute; pour in the fish liquor and one and a half gills milk, mix well until it comes to a boil, then add half teaspoon finely chopped chives, six minced canned mushrooms, three sweet red peppers cut into fine julienne strips, a half bean finely chopped garlic and a small, finely sliced truffle. Mix well, boil for five minutes, then pour the sauce over the fish, decorate with six bread croutons (No. 90) around the dish and serve. 1377. TERRINE OF SQUABS, BONNE FEMME Singe, draw, cut off heads and feet from six tender squabs, place on a tin and spread a teaspoon fat over each bird. Set in a brisk oven for fifteen minutes, or until of a nice colour all around, remove and cut them in halves. Finely mince a good-sized white onion, a green pepper and an ounce raw, lean ham; place these in an earthen cocotte dish with one light tablespoon butter and gently fry for five minutes, lightly stirring meanwhile. Add the squabs, season with a teaspoon salt and half teaspoon pepper, add half pint uncooked fresh green peas, half pint broth (No. 701) and a gill demi-glace (No. 122). Tie in a bunch two branches parsley, one branch chervil, one sprig thyme, one bay leaf, one clove, one bean garlic and add to the squabs. Mix lightly, tightly cover the pan and set in oven for one hour. Remove, lift up the bouquet and send to the table in same dish. 1378. LEG OF SPRING LAMB, MINT SAUCE Procure a nice leg of spring lamb, neatly trim the small handle-bone, season it all around with a heavy teaspoon salt and half teaspoon pepper. Place it in a roasting pan, spread over two tablespoons melted lard, pour two tablespoons of water into the pan and set in oven to roast for one hour, being careful to turn and baste it with its gravy once in a while. Dress on a hot dish, decorate with a little watercress, skim the fat from the gravy, then strain the latter over the lamb and serve with a mint 1379. VICTORIA CAKES Plunge two ounces of almonds in boiling water for two minutes, drain, skin, place in a mortar with two tablespoons kirsch and half the white of an egg; pound to a paste, remove and place in a bowl, with three ounces fine sugar, a half saltspoon salt and one raw egg; briskly mix with THURSDAY, THIRD WEEK OF APRIL 405 a wooden spoon for three minutes, then add three egg yolks, two ounces flour and mix again for five minutes. Beat up the whites of the three eggs to a stiff froth and gradually add to the bowl, lightly mixing meanwhile. Lightly butter six individual savarin moulds and evenly divide the preparation in them, lay in a pastry pan and set in oven for twentyfive minutes. Remove, pour a teaspoon rum over each cake, let cool off and unmou/d on a cold dish. Beat up two gills double cream to a stiff froth, add a teaspoon vanilla essence, two ounces powdered sugar and a half pint small, well-picked, washed and dried fresh strawberries; mix well with a spoon, then divide the cream in the centre of the cakes and serve.

From The International Cook Book, 1906, page 421. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Codfish Cakes, Meuniere (240) Mutton Chops with Bacon (845) Potatoes, Failles (611) 1380. OMELETTE WITH CUCUMBERS Crack eight fresh eggs in a bowl, add half a gill milk, half teaspoon salt and two saltspoons pepper; briskly beat up for two minutes. Peel and finely slice a sound, fresh cucumber. Heat one and a half tablespoons butter in a frying pan, add the cucumber, season with three saltspoons salt and two saltspoons white pepper and gently brown for six minutes, frequently tossing meanwhile. Drop in the eggs, mix well with a fork for two minutes and let rest for half a minute; fold up the opposite sides to meet in the centre, let rest for a minute, turn on a hot

From The International Cook Book, 1906, page 423. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Tomatoes en Ragout (881) 1381. STEAMED SOFT CLAMS Plunge thirty-six fresh soft clams in fresh water, thoroughly brush and wash them several times, drain and place in a saucepan with a gill water. Cover the pan, place on the fire for five minutes, then set in the oven for twenty-five minutes. Take from the oven, lift up the upper shell of each, arrange them on a large dish over a folded napkin, decorate with six quarters lemon and a little parsley greens; strain the gravy through a cheesecloth into a small tureen and send all to the table with a little melted butter separately.

From The International Cook Book, 1906, page 423. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1382. POTAGE, ARTOIS Prepare a cream St. Germain (No. 142), strain through a sieve into a basin, then through a Chinese strainer into a saucepan, adding one pint white broth, with two ounces of raw rice; mix lightly and let simmer for forty minutes, remove, pour into a soup tureen and serve. 1383. FILET OF BASS, BOSTONIENNE Scale, trim, cut the head off and split in two a fresh three-pound striped bass. Remove the spinal bone, skin it, then cut each half in three slanting equal pieces. Season with a teaspoon salt and half teaspoon pepper, then roll in flour, dip in beaten egg and lightly roll in bread crumbs. Arrange in a frying basket, plunge in boiling fat, fry for ten minutes, take up, drain on a cloth and arrange on dish with a folded napkin. Place six thin slices of broiled bacon (No. 13) over the fish, decorate with six quarters lemon and a little parsley greens and serve. 1384. CHICKEN, HAAG Singe, draw, cut the head and feet off and truss a fine tender chicken of three pounds. Place it in a saucepan with four quarts water, season with a tablespoon salt, half teaspoon pepper, add three branches parsley, one branch chervil, one bean garlic, two leeks, two branches celery, one bay leaf, one sprig thyme and two cloves. Cover the pan and boil for one hour and twenty-five minutes. Remove the chicken, place on a dish and keep hot. Strain the stock into another saucepan. Boil three ounces of macaroni in salted water for forty minutes, drain, place in a vessel, mix in an ounce each grated Parmesan cheese and good butter and shuffle the pan. Pound in the mortar an ounce lean raw veal, three ounces lean raw bacon, finely hashed, and an egg yolk. Prepare a roux with one ounce butter and two ounces flour, then moisten with a quart of the chicken broth, mix well until it comes to a boil and let reduce for twenty minutes. Remove and let cool off. Gradually add the force. Season with half a teaspoon salt, a saltspoon cayenne pepper and saltspoon grated nutmeg, adding two egg yolks and briskly mix for five minutes. Lightly butter a two-quart pudding mould, line it all over with the macaroni and spread three-quarters of the force around the macaroni. Cut the chicken into small dice pieces, arrange them in the centre of the mould, place the balance of the force over and cover the mould, place it in a saucepan, pour in hot water to half the FRIDAY, FOURTH WEEK OF APRIL 407 height of mould and set in the oven for one and a half hours. Remove, unmould on a hot dish, pour a Madeira sauce (No. 641) over and serve. 1385. FRESH ASPARAGUS, HOLLANDAISE SAUCE Neatly scrape, cut off the ends of the stalks and wash a large bunch of fresh asparagus, tie them in two bunches and plunge in two quarts boiling water with a tablespoon of salt and boil for twenty minutes. Carefully remove without breaking, dress on a hot dish with a napkin over it and serve with a hot Hollandaise sauce (No. 279) separately.

From The International Cook Book, 1906, page 424. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fried Oysters, Tartare Sauce (844) Roast Beef, Zingara (455) 1386. SHIRRED EGGS WITH GRATED HAM Grate two ounces lean, cooked ham and place in a bowl with a teaspoon French mustard, a teaspoon Worcestershire sauce, a half gill demi-glace, half saltspoon each cayenne pepper and grated nutmeg; mix well with a spoon, then evenly spread this into six shirred-egg dishes. Carefully crack two fresh eggs into each dish, season with a half teaspoon salt and two saltspoons pepper, evenly distributed, set in the oven for three minutes, remove and serve.

From The International Cook Book, 1906, page 425. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1387. LOBSTER EN BROCHETTE WITH FRESH MUSHROOMS Plunge two one-and-a-half -pound live lobsters in a gallon 'boiling water with a tablespoon salt for twenty minutes. Drain and let get cold. Crack all the shells, pick out the meat and cut into quarter-inch pieces. Have the same number small heads well picked and cleaned fresh mushrooms. Place the mushrooms in a frying pan with a half tablespoon butter and briskly fry for eight minutes, tossing well meanwhile. Squeeze in the juice of a quarter of lemon, mix well and remove. Arrange the lobster and mushrooms alternately on six skewers evenly, and season all around with a teaspoon salt and half teaspoon paprika. Mix on a plate a half teaspoon freshly chopped parsley with the juice of half lemon, lightly turn the brochettes in it, just to flavour a little, then lightly roll in oil and finally in bread crumbs. Arrange on a double broiler and broil on a brisk fire for five minutes on each side. Remove, dress on a hot dish, spread a little maitre d'hotel butter over and serve. 1388. OMELETTE WITH MINT salt, two saltspoons pepper and tablespoon of freshly chopped, fresh mint leaves and sharply beat up with a fork for two minutes. Heat a tablespoon butter in a frying pan, drop in the eggs, mix for two minutes and let rest for a minute; fold up the opposite sides to meet in the centre, let rest for half a minute, turn on a hot dish and serve. 1389. RICE CROQUETTES WITH CURRANTS Place five ounces well-cleaned rice in a saucepan with a half pint water, two saltspoons salt and let slowly boil for fifteen minutes, then add a pint milk, four ounces sugar, the rind of a sound lemon and a vanilla bean; lightly mix and let gently boil for forty minutes longer. Add two ounces well-picked currants, lightly mix and cook for fifteen minutes. Add two egg yolks, sharply mix for two minutes, remove the pan from the fire, take up the lemon peel and vanilla bean, wipe the var, ilia and place it in sugar. Place the rice on a dish, let get cold and divide into twelve even parts, giving them nice cake forms. Dip in beaten egg, then lightly roll in fresh bread crumbs, fry in boiling fat for six minutes and drain on a cloth. Thoroughly mix in a bowl three tablespoons currant jelly with a half ounce sugar and gill strawberry syrup; pour the sauce on a dish, arrange the croquettes and sprinkle a little powdered sugar over and serve.

From The International Cook Book, 1906, page 425. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pudding, Espagnole (101) 1390. BISQUE OF HALIBUT Cut into small pieces one and a half pounds fresh halibut. Finely slice a good-sized peeled onion, two leeks, four branches each celery and parsley, a branch chervil and bean sound garlic; place these articles in a large saucepan with a bay leaf, two cloves, a sprig of thyme and any heads, tails or bones of fresh whitefish on hand. Moisten with two and -a half quarts water, season with two teaspoons salt and let slowly boil for one hour. Heat one and a half tablespoons butter in a large saucepan, add the cut halibut and cook for ten minutes; besprinkle with two and a half ounces flour, mix well while heating for two minutes, FRIDAY, FOURTH WEEK OF APRIL 409 strain the fish broth into this pan, add a pint of milk and constantly stir until it comes to a boil. Season with a saltspoon each cayenne pepper and grated nutmeg, lightly mix and let boil for thirty-five minutes. Dilute one egg yolk in a half gill cream and add to the soup with half ounce good butter. Mix well while heating for five minutes without boiling, remove, strain through a sieve into a basin, then through a cheesecloth into a hot soup tureen and serve. 1391. POTATOES, ANCIENNE Wipe six medium, even-sized raw potatoes, place in an ordinary earthen pot with two gills water and teaspoon salt, cover the potatoes with a wet, clean, coarse towel and place the cover on the pot. Set the earthen pot beside the red fire on the range and let steam for an hour, remove, lift up the towel, dress the potatoes on a hot dish in a folded 1392. RIBS OF LAMB, PUREE OF CAULIFLOWER Neatly trim off the fat and red skin on a tender rib of lamb; remove also the small spinal bone. Season it all over with a teaspoon salt and half teaspoon pepper. Lay it on a tin with a mirepoix (No. 271), arrange a thin slice larding pork on the surface and pour half gill water into the pan. Set in the oven to roast for forty minutes, turning once in a while and basting with its own drippings. Remove, arrange on a large dish, skim the fat from the gravy in the pan, then place the vegetables in a small saucepan, add one and a half gills demi-glace (No. 122) and boil for ten minutes. Arrange in pyramid form a puree of cauliflower on one side of the rib, strain the sauce around the dish and serve. 1393. PUREE OF CAULIFLOWER Remove the outer leaves and thoroughly wash a large head white cauliflower without cutting off the stalk. Place in a saucepan with three quarts water, quarter pint milk and teaspoon salt and let boil for fifty minutes. Lift up and thoroughly drain, then press through a sieve into a small saucepan, add one ounce good butter, two saltspoons salt, one saltspoon cayenne pepper and a saltspoon grated nutmeg; mix while heating for five minutes t remove and use as required. 1394. CRAB-MEAT, POULETTE Heat one and a half tablespoons butter in a saucepan, add six finely chopped shallots and gently brown for ten minutes; add two light tablespoons flour, mix a little, then pour in one gill white broth, one gill each milk and cream, half teaspoon salt, saltspoon cayenne pepper and saltspoon grated nutmeg; mix with a wooden spoon until it comes to a boil, then let reduce for ten minutes. Add one and a half pounds very fresh crab meat, flake with two tablespoons sherry, lightly mix and let gently cook for ten minutes longer. Dilute an egg yolk with a tablespoon cream and add to the crab meat, mix while heating for one minute, pour into a hot tureen and serve.

From The International Cook Book, 1906, page 426. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Baked Pears (216) Oatmeal Porridge (2) Fried Eggs with Sweet Peppers Yarmouth Bloaters (311) Beefsteaks, Maitre d'Hotel (172) French Fried Potatoes (8) 1395. FRIED EGGS WITH SWEET PEPPERS Cut six sweet Spanish peppers into halves. Heat two tablespoons melted butter in a saucepan, add the peppers and fry for two minutes on one side only; turn, carefully crack twelve fresh eggs over them, evenly sprinkle over half teaspoon salt and two saltspoons white pepper and fry for one minute on the range, then set in the oven for five minutes. Remove, carefully glide them on a large hot dish and serve.

From The International Cook Book, 1906, page 428. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1396. CASSOULET, TOULOUSAINE Soak a quart white beans in plenty water during night; drain, place in a saucepan with two quarts water and boil for five minutes; drain and place in a large earthen pot. Roast a five to six pound piece shoulder of mutton and half a duck together in the oven for twenty minutes or until a nice brown colour; remove, cut into six even pieces both duck and mutton, and add to the beans with a two-ounce piece lean raw pork, one small cervela sausage, three country sausages, one carrot cut in quarters, one onion with three cloves stuck in it. Tie in a bunch two branches parsley, one branch chervil, one bean garlic, one bay leaf and a sprig thyme; add to the pot, season with a good teaspoon salt and half teaspoon white pepper. Moisten with three quarts of water, lightly cover the pot and set in the oven for eight hours. Remove, take up the bunch of herbs, onion and carrots, cut the cervelas and the piece of pork into slices, dress the rest of the pot on a large dish, arrange the bacon and cervela on top, sprinkle a half teaspoon freshly chopped

From The International Cook Book, 1906, page 428. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1397. CONSOMME" TOMATE" Prepare and strain a consomme into a saucepan (No. 52). Place a pint tomato sauce (No. 16) in a small saucepan and let reduce on the range to half the quantity, then strain it through a cheesecloth into the consomme, let boil for five minutes, pour into a soup tureen and serve. SUNDAY, FOURTH WEEK OF APRIL 411 1398. POTATOES IN BROWN BUTTER Peel, wash and cook six medium potatoes in two quarts cold water with a teaspoon salt for forty minutes. Drain, place on a hot dish and sprinkle a teaspoon chopped parsley over. Place a half ounce butter in a frying pan and toss on the fire until a light brown, pour over the potatoes and serve. 1399. FRICANDEAU OF VEAL WITH SORREL Procure a three-pound round of tender veal, detach the skin from around, then with the aid of a small larding needle lard the surface with small strips of pork. Season with a teaspoon salt and a half teaspoon white pepper. Heat one and a half tablespoons melted butter in a saucepan, add the veal and fry it for ten minutes on each side on the range and place the veal on a dish. Place a mirepoix at the bottom of the pan (No. 271), add two tablespoons flour and brown on the fire for five minutes. Moisten with a gill claret, a half pint water, half gill tomato sauce (No. 16) and three-quarters gill demi-glace (No. 122). Mix well and as soon as it comes to a boil add the veal, the larded side upward, and boil for five minutes. Cover the pan, place in a moderate oven for one hour, remove and dress the veal on a hot dish. Dress a puree of sorrel (No. 654) around the veal, skim the fat from the surface of the sauce, strain a little of the gravy over the veal, the balance into a saucebowl, and send to the table separately. 1400. MADELEINE WITH ALMONDS Break four fresh eggs in a copper basin, add four ounces of sugar, a teaspoon vanilla essence and two ounces finely chopped, peeled almonds. Briskly beat up with a whisk for fifteen minutes and add very gradually four ounces sifted flour, continually mixing meanwhile. Add three ounces clarified butter, a half teaspoon baking powder, and gently mix with a skimmer for a half minute. Line the bottom of a small pastry tin with a lightly buttered paper, drop the preparation into the tin, neatly smooth the surface, then set in a moderate oven to bake for twenty-five minutes. Remove, let cool off, turn upon a table, lift up the paper, cut the madeleine into six even pieces, sprinkle a little fine sugar over, dress on a dish with a folded napkin and serve.

From The International Cook Book, 1906, page 428. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sliced Oranges (237) Wheaten Grits (131) Eggs, Vert-Pre Fried Smelts, Tomato Sauce (527) Turkey Hash with Green Peppers Potatoes, Saratoga (156) 1401. EGGS, VERT-?R£ Drop twelve fresh eggs in boiling water for five minutes. Remove, plunge in cold water for a minute, take up and shell them; place on a deep dish, pour a hot sauce vert-pre (No. 184) over them and serve. 1402. TURKEY HASH WITH GREEN PEPPERS Pick off all the meat from the turkey left over from yesterday. Cut it into small square pieces. Finely chop a green pepper and brown it with a tablespoon melted butter in a small frying pan for five minutes, then add one tablespoon flour; stir well, add the turkey, moisten with one and a half gills milk and one gill cream, season with three saltspoons salt and one saltspoon grated nutmeg. Mix well and let gently boil for fifteen minutes, occasionally stirring meanwhile. Remove, arrange six freshly prepared and well-trimmed toasts on a hot dish, evenly divide the hash over the six toasts and serve. Scallops in Curry (53)

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1043. BRACE ENGLISH MUTTON CHOPS Have three double one-inch-thick English mutton chops from a tender saddle of mutton. Remove the red skin over the fat, carefully fold the flanks inside the breast, place between a towel and gently flatten with a cleaver. Mix on a plate a tablespoon oil with a teaspoon salt and half teaspoon white pepper; repeatedly roll the chops in the seasoning, then arrange on the broiler and briskly broil them for seven minutes on each side. Dress on a dish and keep hot. Carefully skin three mutton kidneys, split in two, roll in the same seasoning as the chops, arrange on a double broiler and broil for one and a half minutes on each side. Dress the kidneys on top of the chops, decorate with a little watercress and serve. 1404. STUFFED POTATOES Neatly wipe eight even-sized, large raw potatoes; place them in a roasting tin and bake in the oven for forty-five minutes; remove, cut in two lengthwise, then with a teaspoon scoop out the interiors into a bowl and keep six shells apart. Season the potatoes with a half teaspoon salt, two saltspoons pepper and a saltspoon grated nutmeg, add half ounce butter and half gill cream. Mix well with a wooden spoon, then fill up the six half shells with the puree, neatly smooth the surface with the blade of a knife, sprinkle a tablespoon of grated Parmesan cheese evenly divided over them, place on a roasting tin and arrange a very little bit of butter over each potato. Set in the oven for ten minutes dress on a dish with a folded napkin and serve. 1405. BEIGNETS FOURRE"S WITH CREAM Prepare a pate-a-choux (No. 336). Mix in a tablespoon fine sugar and a teaspoon vanilla essence. Heat well, but not to a boiling point, one quart lard in a frying pan, then with a teaspoon drop in the paste SUNDAY, FOURTH WEEK OF APRIL 413 in walnut-like bits and slowly fry until a nice golden colour, which will take about fifteen minutes, being very careful to turn with the skimmer once in a while. Remove, thoroughly drain on a towel, then with the aid of a small knife make a small aperture in each. Beat up one and a half gills cream with a whisk to a thick froth, add one ounce sugar, a teaspoon vanilla essence and mix well. Make a cornet with a piece of white paper, drop the cream into the cornet, cut off a very small piece of the paper at bottom of cornet, then fill the beignets with the cream, dress on a dish with a napkin, sprinkle a little powdered sugar over and Celery with Roquefort Salted Devilled Almonds (954)

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1406. CELERY WITH ROQUEFORT Remove the outer branches from a large stalk of crisp celery. Detach all the branches; thoroughly wash and wipe dry. Place in a mortar one ounce of Roquefort cheese with a quarter ounce butter and half saltspoon cayenne pepper; thoroughly pound it, then evenly spread the cheese on inside of celery branches, dress on a side dish, cover with cracked ice and serve. 1407. CREAM OF LETTUCE Detach the leaves from two heads large green lettuce, thoroughly wash and drain, keeping the hearts for salad. Heat an ounce butter in a saucepan, add the lettuce and cook for ten minutes, stirring lightly meanwhile; moisten with two and a half quarts broth (No. 701), add one peeled onion with two cloves stuck in it, two branches parsley, one branch chervil, two branches celery, one heavy teaspoon salt, one level tablespoon sugar, two saltspoons cayenne and one saltspoon grated nutmeg. Cover the pan and let gently boil for fifty-five minutes. Place three ounces rice flour in a bowl, pour in one gill each cream and milk, mix with a whisk for two minutes, then add to the soup. Continually mix until it comes to a boil, remove from fire, press cream through a sieve into a basin, then strain through a cheesecloth into a soup tureen 1408. SALMON, BOITEL Procure three three-quarter-pound slices very fresh salmon, place in a frying pan with a half ounce butter, half gill white wine, gill water, the juice of a quarter of lemon, two branches parsley, half teaspoon each salt and pepper. Cover the fish with a lightly buttered paper, boil for five minutes, then set in the oven for twenty minutes. Remove, dress the fish on a hot dish, one overlapping another, remove the spine bones and keep warm. Heat in a small saucepan one tablespoon butter, add two tablespoons flour, stir well, then pour the fish gravy into this with a half gill cream; mix well until it comes to a boil, then add a half teaspoon freshly chopped chervil and six sliced canned mushrooms. Mix well, cook for five minutes, pour the sauce over the fish and serve. 1409. FILET or BEEF, VITTE Trim off the skin from a two-and-a-half-pound piece tenderloin of beef. Season with a teaspoon salt and half teaspoon pepper. Place a mirepoix in a braising pan (No. 271), lay the filet over it, pour two tablespoons melted lard over the filet and set in the oven to roast for fifteen minutes; pour in a half pint white broth (No. 701) and half pint demiglace (No. 122). Cover the pan, reset in the oven for thirty minutes, take out, dress the filet on a dish and keep warm. Skim the fat from the gravy, add two tablespoons freshly grated horseradish, lightly mix, then boil until reduced to half the quantity. Strain the sauce into a small saucepan, add eight anchovies in oil cut into small pieces, and a tablespoon capers; mix well, boil for two minutes more, pour the sauce over the filet and serve. 1410. EGGPLANT AND TOMATO, ATHENIENNE Peel a small eggplant, then cut into six even slices. Neatly trim all around, season with a half teaspoon salt and two saltspoons pepper and lightly roll them in flour. Heat a tablespoon lard in a frying pan, arrange the eggplant slices one beside another in the pan, and fry for three minutes on each side. Remove and place on a lightly buttered tin. Place in a mortar two skinned, raw sausages, half a teaspoon each chopped parsley and chives, half bean chopped garlic, two tablespoons bread crumbs, half gill cream, one egg yolk, two saltspoons salt, one saltspoon cayenne and a saltspoon grated nutmeg, then pound the whole well together to a smooth paste and evenly spread over the six slices eggplant. Cut three medium, red tomatoes into halves crosswise. Evenly season the cut part with a half teaspoon each salt and sugar and two saltspoons white pepper, then arrange a piece of tomato on top of each eggplant, cut side downward. Spread a half teaspoon melted butter over the tomatoes, evenly divided, place in the oven to bake for twenty minutes, remove, dress on a hot dish and serve. 1411. IMPERIAL ICED PUDDING Prepare a vanilla ice cream (No. 42), adding to the freezer two ounces peeled and finely chopped almonds, twelve candied cherries cut in halves, four slices candied pineapple cut into very small dices, and two tablespoons good kirsch. Mix well with the spatula, then transfer the cream into a dome-shape quart mould, cover with a sheet of paper, then lightly close the mould. Bury it in the ice-cream pail for one MONDAY, FOURTH WEEK OF APRIL 415 hour, remove, dip in lukewarm water for a few seconds, wipe it, unmould on a cold dish with a folded napkin and serve.

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1412. POACHED EGGS, TAMPA Peel and place in a saucepan six small bananas with a half ounce butter, half teaspoon salt, a saltspoon cayenne pepper and two tablespoons cream. Cover the pan and set in the oven for twenty minutes. Remove, press though sieve into a bowl, mix well, dress on a hot dish and neatly smooth the top. Prepare twelve poached eggs (No. 106), trim a little all around, then dress on the puree and serve. Broiled Oysters on Toasts

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Flan aux Apricots 1413. BROILED OYSTERS ON TOASTS Open thirty-six large fresh oysters, drain on a colander and neatly wipe with a clean towel. Season with a teaspoon salt and two saltspoons cayenne pepper, roll in oil, then arrange on a double broiler and broil on a brisk fire for four minutes on each side. Remove, dress on a hot dish over six freshly prepared toasts, pour a little melted butter over, decorate with six sections lemon and a little parsley greens and serve. 1414. PORK CHOPS, LIMBURG Neatly flatten six pared, fresh pork chops. Season with a half teaspoon salt and two saltspoons pepper. Place two sound, finely minced onions in an earthen baking dish and place the chops over them. Finely slice two medium, raw, peeled potatoes and lay them on top of the chops. Season with two saltspoons each salt and pepper, sprinkle over one teaspoon freshly chopped parsley and a half bean finely chopped garlic. Arrange six thin slices raw ham on top of all, moisten with half pint white wine or cider, tightly cover the pan and set in the oven for fiftyfive minutes. Remove and send to the table in the same dish. 1415. FLAN (CUSTARD) AND APRICOTS Roll out on a lightly floured table a half-pound pie paste (No. 117) and with it line a deep pie plate; trim all around the edges, line the inside with a piece of paper, fill up with dried beans and set in the oven for fifteen minutes. Remove, take up the beans and paper. Open a pint can apricots, place on a plate and Lie syrup in a small saucepan. Sprinkle two ounces sugar over the apricots, pour in two tablespoons maraschino, turn the apricots into the seasoning, then place in the flan (custard) cut side downward and set in the oven for ten minutes. Remove, add three tablespoons currant jelly to the syrup in the pan, with two tablespoons kirsch. Mix well, let reduce on the fire until well thickened, pour over the apricots, let get cold and serve. Radishes (58) Canapes of Caviare (59)

From The International Cook Book, 1906, page 433. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1416. CHICKEN OKRA, COCOANUT Half a boned fowl, one each small carrot, white turnip and onion, half a green pepper, two leeks, two tablespoons raw rice, three quarts hot water, four small, peeled red tomatoes and twelve good-sized, fresh okras. Cut the fowl into small square pieces; cut also the carrot, turnip, onion, green pepper and leeks into half-inch-square pieces, place in a saucepan with one ounce butter and slowly brown for ten minutes, lightly stirring once in a while; then add the rice and any raw chicken bones on hand, lightly mix and moisten with the hot water. Season with a level tablespoon salt, cover the pan and let boil for thirty minutes. Cut the tomatoes and okras into small pieces and add them to the soup, then boil for thirty minutes more. Remove the bones, add the milk and the shredded meat of a medium cocoanut, mix well, let boil for ten minutes more, pour into a soup tureen and serve. 1417. EELS IN MATELOTE Skin two pounds of very' fresh eels, cut the heads off, thoroughly wipe, cut into two-inch-long pieces and keep on a plate. Heat two tablespoons lard in a saucepan, add twelve very small peeled onions, one bean sound garlic, and brown them for ten minutes, lightly stirring once in a while; besprinkle with two tablespoons flour, stir well, brown for five minutes, and moisten with a half pint claret. Tie together two branches parsley, one branch chives, one bay leaf, one TUESDAY, FOURTH WEEK OF APRIL 417 clove, a sprig thyme and add to the pan; mix a little and let boil for ten minutes. Add the fish with twelve canned mushrooms, mix a little, cover the pan and let simmer for forty minutes. Take up the bouquet of herbs and garlic, pour into a hot, deep dish, sprinkle a little freshly chopped parsley over, arrange six heart-shaped croutons (No. 90) 1418. GOSLING, MOUNT VERNON Singe, cut off the head and feet of a tender, small gosling of about six pounds. Neatly draw, wipe dry and keep the fat on a plate. Place three freshly boiled, peeled potatoes in a mortar, with one finely minced white onion fried in a teaspoon of butter for five minutes, two egg yolks, half ounce butter, half teaspoon salt, three saltspoons white pepper and saltspoon nutmeg; pound to a paste, then stuff the gosling with the mixture, tightly truss, season with one and a half teaspoons salt and half teaspoon pepper. Place the gosling on a roasting tin with its own fat, pour one tablespoon melted butter on the surface of the bird and set in the oven for thirty five minutes. Peel and core six medium apples. Season with a half teaspoon salt, one teaspoon sugar and two saltspoons white pepper. Arrange the apples around the gosling in the pan and roast for thirty minutes more; turn and baste with its own drippings occasionally. Remove, dress the gosling on a large hot dish, untruss and arrange the apples on the sides of the dish. Place one and a half gills demi-glace (No. 122) with two tablespoons each sherry and currant jelly in a small saucepan, mix well, let boil for ten minutes, then pour it over the goose and serve. 1419. BABAS AU MARASCHINO Prepare exactly the same as No. 930, but substituting the same quantity of maraschino for the rum.

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1420. OMELETTE WITH CHIVES Crack eight fresh eggs in a bowl, add a half gill milk, one tablespoon finely chopped fresh chives, half teaspoon salt, two saltspoons white pepper, and sharply beat up with a fork for two minutes. Heat a tablespoon butter in a frying pan, pour in the eggs, mix with a whisk for two minutes, let rest for half a minute; fold up the opposite sides to meet in the centre, let rest for one minute, turn out on a hot dish and 1421. WHITEBAIT, VIRGINIA Dip in a little cold milk one pound very fresh whitebait, place on a sieve, sprinkle six tablespoons cornmeal flour over and shake well. Cut two ounces of lean, raw Virginia ham into thin strips half an inch long. Place both fish and ham in a frying basket and fry in boiling fat for two minutes. Lift up, drain on a cloth, season with a half teaspoon salt and saltspoon cayenne pepper. Shake the seasoning well in, dress on a hot dish with a folded napkin, decorate with six quarters of Plain Baked Live Lobster (952)

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1422. HOCHEPOT GANTOISE Cut into half-inch-square pieces half pound each raw breast of mutton, beef, and lean pork, one raw pig's tail and quarter pound salt pork. Place them in a large saucepan with three quarts of water, season with a teaspoon salt, half teapsoon white pepper and two saltspoons grated nutmeg. Cover the pan and let cook on the range for thirty minutes. Add then a very small, well-cleaned green cabbage cut into quarters, eight small, peeled white onions, two carrots, two turnips, cut into julienne strips, and two crushed beans sound garlic and four branches of parsley tied together. Cover the pan and let slowly boil for an hour and a half, add two peeled raw potatoes cut into half-inch squares, and boil for forty-five minutes more. Mix in another saucepan a half ounce butter with one ounce flour, stir well while cooking for a minute, then strain the broth into pan. Mix well until it comes to a boil, then pour the contents of this into the original pan. Mix a little, take up the parsley, pour into a hot, deep dish and serve.

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Peas with Lettuce (667) Roast Sirloin of Beef Romaine Salad (214) 1423: OSOL POLONAISE Bone half a fresh fowl and cut into half-inch pieces. Cut into same size half pound raw beef, two ounces each raw veal and salt pork and place in a saucepan with seven pints cold water. Season with a level tablespoon salt and half teaspoon pepper, set on the fire, and as soon as it comes to a boil skim off the fat; then add one carrot, one turnip, two onions and three branches celery. Tie in a bunch two leeks, TUESDAY, FOURTH WEEK OF APRIL 419 two branches parsley, one bay leaf, one clove, one sprig thyme and a bean garlic; add to the pan, cover, and let gently simmer for two hours. Remove the vegetables and bouquet, skim off the fat, dredge in two ounces sago, mix well and let boil for fifteen minutes, occasionally stirring at the bottom. Add a gill cream, mix a little, let boil for two minutes, pour 1424. SHEEPSHEAD, HONGROISE Procure a three-pound piece of fresh sheepshead, scale, suppress the bones, neatly trim and make a few light incisions on the skin. Mix on a plate a half ounce butter, with half teaspoon paprika and a teaspoon anchovy paste, briskly rub it into the fish, place on a dish, and let infuse for thirty minutes. Lay it in a frying pan with a half gill white wine and three saltspoons salt. Cover the fish with a lightly buttered paper, cook on the fire for five minutes and set in the oven for twenty minutes. Remove, lift up the paper, carefully dress the fish on a dish and keep hot. Mix in a saucepan a tablespoon butter with one and a half tablespoons flour, stir well, then pour in the fish liquor with a half gill milk and six finely sliced canned mushrooms. Mix a little and let boil for five minutes. Dilute an egg yolk with a half gill cream and add to the sauce. Mix well while heating without boiling for two minutes, pour the sauce and sprinkle a little chopped parsley over the fish and serve. 1425. CHICKEN SAUTE", FLORENTINE Cut off the head and feet of a tender three-pound chicken. Singe, draw and cut into twelve even pieces. Place in a frying pan two tablespoons oil and a bean garlic; thoroughly heat for five minutes, remove the garlic, place in the chicken, season with a teaspoon salt, half teaspoon pepper and gently fry for twenty minutes, turning the pieces quite frequently. Drain out the oil, then add six finely chopped shallots and one finely chopped, seeded green pepper Stir well and cook for five minutes longer, stirring lightly meanwhile. Pour in a half gill sherry, one gill each fresh tomato juice and demi-glace (No. 122), half teaspoon freshly chopped parsley and half teaspoon of chopped chives. Mix well and cook on the range for twenty minutes more, lightly mixing once in a while, and dress the chicken on a hot dish. Reduce the sauce for five minutes, squeeze in the juice of a quarter lemon, pour the sauce over chicken, arrange six heart-shaped bread croutons (No. 90) around and serve. 1426. ROAST SIRLOIN OF BEEF Trim off a little of the fat from around a two-and-a-half-pound boned piece tender sirloin of beef. Season all around with a teaspoon salt and half teaspoon pepper, then place it in a roasting tin, spread a little fat over, pour two tablespoons water in the pan and set in the oven to roast for forty-five minutes, being careful to turn and baste it once in a while. Remove, dress on a hot dish, skim off the fat from the surface of the gravy, then pour gravy over the beef, decorate with a little watercress and serve.

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Filet of Sole, Tartare Sauce (487) Calves' Liver and Bacon (155) 1427. EGGS COCOTTE, BRADSHAW Heat a tablespoon butter in a saucepan, add half a finely chopped onion, half a chopped green pepper, and gently brown for five minutes, occasionally stirring; then add two finely crushed, peeled tomatoes, a half teaspoon freshly chopped parsley, one gill broth, two saltspoons salt and three saltspoons sugar. Mix well and let gently cook for fifteen minutes. Divide the sauce evenly into six egg-cocotte dishes, carefully crack two fresh eggs into each dish and season with half teaspoon salt and two saltspoons pepper, evenly divided over them. Pour a teaspoon thick cream over each dish, place them on a tin, set in the oven for five

From The International Cook Book, 1906, page 438. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Entrecotes, Pojarski (914) 1428. OYSTER PATTIES, BE'CHAMEL Prepare and keep hot six patties (No. 929). Plunge thirty-six freshly opened oysters in a pint boiling water with a half teaspoon salt for five minutes, then drain. Mix and heat in a saucepan one ounce butter with an ounce flour, then pour in one gill each hot milk and cream, a half gill of the oyster broth, half teaspoon salt, one saltspoon cayenne pepper and one saltspoon grated nutmeg. Mix well with a whisk until it comes to a boil, add the oysters with two tablespoons sherry, gently mix and cook for five minutes. Place the patties on a hot dish, divide the oysters in them, place the covers on and serve. Pure"e, Jerusalem Trout Saute", Meuniere (1293) Potatoes, Italienne (1074)

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String Beans au Beurre (139) Roast Squabs (831) Escarole Salad (100) 1429. PUREE, JERUSALEM Peel and thoroughly wash twenty-four Jerusalem artichokes, place in a saucepan with two and a half quarts water, one sliced onion; two THURSDAY, FOURTH WEEK OF APRIL 421 branches parsley, one branch chervil, three branches celery, one bean crushed garlic, a level tablespoon salt and half teaspoon white pepper. Cover the pan and let slowly boil for one hour and fifteen minutes, then add a half pint tomato sauce (No. 16). Knead in a bowl a half ounce butter with one ounce flour and add, little by little, to the soup, constantly mixing while adding it. Boil for five minutes more, press through a sieve into a basin, then through a Chinese strainer into a soup tureen, and serve with a plate of bread croutons (No. 123) separately. 1430. LAMB CHOPS, VERSAILLES Neatly trim and lightly flatten six nice, tender lamb chops. Mix on a plate a tablespoon oil with half teaspoon salt and two saltspoons white pepper; repeatedly roll the chops in the seasoning and keep on the plate. Peel and wash six heads large fresh mushrooms and place in a frying pan with a tablespoon butter. Season with two saltspoons salt, one saltspoon white pepper, gently fry for five minutes on each side and keep hot. Arrange six thin slices broiled ham on a hot dish, place the chops on broiler, and broil for four minutes on each side. Remove and lay the chops over the slices of ham, arrange the mushrooms over chops, the whole crown-like, one overlapping another; add half an ounce butter to the mushrooms pan, thoroughly heat, squeeze the juice of a half lemon into the butter, adding a half teaspoon freshly chopped parsley, lightly mix, pour over the chops and serve.

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Strawberries and Cream (131?) Grape-Nuts (1371) Fried Eggs with Sausage Kippered Herring (153) Corned Beef Hash, Arrlerican (241) 1431. FRIED EGGS WITH SAUSAGE Split six country sausages in halves, lengthwise, and place in a frying pan with a tablespoon melted butter. Fry for three minutes on one side, turn, and carefully crack twelve fresh eggs over them, season with a half teaspoon salt and two saltspoons white pepper, evenly divided over the eggs, fry for one minute, then set in the oven for five minutes. Remove, carefully glide them on a large hot dish and serve.

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1432. CRABS, MANHATTAN Hash up together six sound shallots, half a green pepper, the red part of a small carrot, a half bean garlic, two branches parsley, one branch chervil and four branches chives. Place these articles in a frying pan with a half ounce butter and gently fry for ten minutes, occasionally stirring meanwhile. Add a half gill sherry, one tablespoon brandy, one and a half gills tomato sauce (No. 16) and two gills demiglace (No. 122). Mix well and let reduce on a brisk fire for ten minutes, then add one and a half pounds of fresh crab-meat flakes. Season with half teaspoon salt, one saltspoon cayenne pepper and half saltspoon ground thyme. Mix well and let cook for ten minutes, evenly divide the preparation into six well-cleaned crab shells, arrange on a dish with a folded napkin, decorate with a little parsley greens and serve. 1433. SPAGHETTI, NAPOLITAINE Place in a saucepan a half ounce butter with a few mushroom trimmings and brown for five minutes, tossing well meanwhile. Pour in two gills demi-glace (No. 122) and two gills tomato sauce (No. 16), adding a half pound raw shin of beef, one bean crushed garlic, four minced shallots, one branch parsley and five dried mushrooms. Lightly mix, cover the pan, and place in oven for one hour. Remove, strain the sauce through a Chinese strainer and keep hot. Plunge a half pound spaghetti in a quart boiling water with a half teaspoon salt and boil for twenty-five minutes. Drain on a sieve, then place in a frying pan on the fire and add the sauce, mix well and cook for five minutes. Add two ounces of grated Parmesan cheese, mix well with a fork, pour into a deep dish and serve. 1434. APPLE PIE Peel, core and slice six apples, place in a bowl with two ounces sugar and one teaspoon vanilla essence, turn them well in the seasoning, then proceed to prepare and bake the pie (Nos. 117-118). Radishes (58) Pim-Olas

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1435. CONSOMM^, VILLAGEOISE Prepare and strain a consomme (No. 52) and keep hot. Cut with a half -inch vegetable cutter two carrots and two turnips. Finely slice the white parts of two leeks and two small white onions and cut half a very small white cabbage into half-inch squares. Place all these vegetables in a small saucepan with a half ounce butter, one gill of the strained consomme, half teaspoon each salt and sugar. Mix well, cover the pan, set in the oven for fifty-five minutes, remove, add the contents of the pan to the consomme, boil for five minutes, pour into a FRIDAY, FIFTH WEEK OF APRIL 423 1436. PLANKED SHAD, COLBERT Scale and neatly trim half a fresh three-pound shad. Season all over with a teaspoon salt and half teaspoon pepper, and rub all over with a tablespoon oil. Oil the top of an oak shad plank, lay on the shad, skin side downward and place in the oven for thirty minutes. Remove, prepare a brioche potato preparation (No. 91), drop into a pastry bag with a fancy tube at the bottom, then with it make a nice border all around the edge of the plank. Reset in the oven for fifteen minutes more, remove, pour a Colbert sauce (No. 121) over the fish 1437. VOL AU VENT OF GODIVEAUX Prepare a vol au vent (No. 757) and keep hot. Finely chop a pound and a half lean, raw, sinewless veal with a 'pound of well-picked, fresh beef-kidney suet; place in a bowl, cover with a cloth and bury it in ice for one hour. Place the hash in a cold mortar and pound to a paste, season with a teaspoon salt, two saltspoons cayenne pepper, a saltspoon grated nutmeg and saltspoon ground mixed allspice, adding three eggyolks; pound again for five minutes, place on a lightly floured table, then make small balls the size of cherries and plunge in a pint and a half boiling broth; boil for two minutes, drain on a sieve and keep the broth. Mix in a saucepan a half ounce butter with one ounce flour and heat for a half minute. Strain the broth into this pan, add a half gill cream, season with a half teaspoon salt and one saltspoon each cayenne pepper and grated nutmeg. Mix until it comes to a boil, let boil for ten minutes, then dilute an egg yolk with a tablespoon cream, add to the sauce, and mix while heating for one minute. Add the godiveaux, lightly mix, cook for one minute more; dress the vol au vent on a large dish and pour into the vol au vent, place the cover on and serve. 1438. ICED PUDDING, ROMANOFF Prepare a pint only of marron ice cream (No. 854), adding twelve cracked and finely chopped walnuts, one ounce chopped candied citron, two tablespoons maraschino, a half pint whipped cream (No. 337) and mix well with the spatula. Line a quart mould with a sheet of white paper, then fill with the preparation, line with a piece of paper on the surface, cover and bury it in the ice with rock salt for two hours. Remove, wipe well all around, unmould on a dish with a folded napkin

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Grape Fruit (130) Hominy (45) Shirred Eggs with Sardines Bluefish, Maitre d'Hotel (328) Broiled Mutton Chops (49) Fried Sweet Potatoes (116) 1439. SHIRRED EGGS WITH SARDINES Neatly skin, bone and cut in small pieces twelve small sardines. Evenly divide them in six shirred-egg dishes with their own oil poured over them; place on the fire for one minute, carefully crack two fresh eggs into each dish and season with half teaspoon salt and two saltspoons pepper evenly divided. Set in the oven for three minutes, remove and Fish Mulligatawney, Benares (695)

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1440. OYSTER RAVIGOTE Drain thirty-six fresh opened oysters on a cloth, lightly roll in flour, then dip in beaten eggs, and lastly roll in bread crumbs. Arrange in a frying basket and fry in boiling fat for five minutes. Drain thoroughly on a cloth, dredge a teaspoon salt over them, dress on a dish with a folded napkin, decorate with six quarters lemon and parsley greens, and serve with a cold ravigote sauce separately. 1441. COLD RAVIGOTE SAUCE Place a cold, fresh egg yolk in a bowl with a tablespoon good vinegar, three saltspoons salt, one saltspoon cayenne pepper and half a teaspoon French mustard; briskly mix with a small wire whisk for one minute, then add, drop by drop, a gill of oil, continually mixing briskly while adding and for four minutes after it has been added. Finely chop together one small branch parsley, one of chervil, two of chives, four of tarragon leaves and one shallot; add to the sauce with the juice of a quarter very sound lemon, sharply mix again for one minute, transfer the sauce into a cold saucebowl and serve as required. 1442. PlEDS-PAQUET, MARSEILLAISE Plunge four mutton feet in boiling water for ten minutes. Drain, then detach all the meat from the bones and cut the meat into very small square pieces. Cut two ounces raw, lean pork into the same size, also an ounce larding pork; place these articles in a bowl, adding four finely chopped shallots and one finely chopped bean garlic. Season with a half teaspoon salt, two saltspoons white pepper, one saltspoon grated nutmeg and a half saltspoon mace. Mix well. Cut two pounds welldrained fresh honey-comb tripe into three-inch-square pieces. Divide the preparation evenly in the centre of each piece of tripe, fold up the four corners, then tie all around with string. Place in an earthen dish a half ounce butter with one sliced carrot, one sliced onion, two bay leaves, two cloves, a sprig of thyme and the tied-up tripe, and cook on the range for fifteen minutes or until a nice brown colour. Moisten with a pint broth, one and a half gills white wine and two tablespoons brandy. Tightly cover the pan, set in the oven to braize for three hours and a half, remove, arrange the packages on a large hot dish and untie. Skim the fat from the pot, add to the sauce one gill tomato sauce (No. 16), reduce on the fire for five minutes, strain the sauce and sprinkle a little chopped parsley over the package and serve. FRIDAY, FIFTH WEEK OF APRIL 425 1443. OMELETTE WITH CHERVIL salt, two saltspoons pepper, the leaves of two branches chervil, and sharply beat up with a fork for two minutes. Heat a tablespoon butter in a frying pan, drop in the eggs, mix with a fork for two minutes and let rest for half a minute; fold the opposite sides up to meet in the centre, let rest for one minute, turn on a hot dish

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Pudding, Boissy (746) 1444. BISQUE OF FRESH SCALLOPS Place one and a half pounds very fresh scallops in a saucepan with three pints water, four branches parsley, one bay leaf, three peppercorns, one blade mace, a teaspoon salt, two saltspocns cayenne pepper and the head of a clean, fresh whitefish. Boil for fifteen minutes, remove the fish heads and parsley, strain the broth into a basin and keep till required. Place the scallops in a mortar, pound to a paste and return to the broth. Heat one tablespoon butter in a saucepan, adding two ounces flour; mix well while heating for one minute, then add the broth and scallops with a pint hot milk to this pan; mix well until it comes to a boil, then let slowly boil for ten minutes. Dilute an egg yolk with a gill milk and add to the soup with a half ounce butter. Mix well while heating for two minutes, strain through a sieve into a basin, then through a cheesecloth into a soup tureen, and serve.

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Prepare the chicken croquettes (No. 700) and dress on a hot dish with a folded napkin. Adjust a fancy frjll at the end of each croquette, decorate with a little green parsley, and serve with one gill hot tomato sauce (No. 16) in a saucebowl separately. 1445. SHOULDER OF SPRING LAMB, MINT SAUCE Carefully remove the blade bone, neatly trim all around and season a nice shoulder spring lamb with a teaspoon salt and a half teaspoon pepper. Fold up and firmly tie with string, place in a roasting pan with two tablespoons water and spread over one tablespoon melted butter. Set in the oven to roast for forty minutes, turning and frequently basting with its own gravy. Remove, dress on a hot dish, untie, skim the fat from the gravy, then pour the gravy over, decorate with a little watercress and serve.

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Perch Saute\ Meuniere (293) Broiled Pigs' Feet on Toast (434) 1446. SCRAMBLED EGGS WITH MINT Crack eight fresh eggs in a bowl, add a half gill milk, season with a half teaspoon salt and two saltspoons pepper, adding one heavy teaspoon freshly chopped, very fresh mint leaves, and briskly beat up with a fork one minute. Heat a tablespoon butter in a frying pan, drop in the eggs and cook for six minutes, briskly mixing meanwhile, dress on a

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1447. HARICOT OF MUTTON, PAYSANNE Cut a tender neck of mutton into two-and-a-half -inch pieces. Cut also three ounces lean, raw bacon into one-inch-square pieces. Thoroughly heat three tablespoons lard in a saucepan, add the mutton and bacon and gently brown for twenty minutes, occasionally stirring meanwhile. Remove fat from the pan, sprinkle two tablespoons flour over, stir well, moisten with a pint water and half pint pure tomato juice. Add to the stew one sliced carrot, two sliced onions, two sliced branches celery, one bean garlic, one branch chervil, one bay leaf, one sprig thyme, one sprig mace and two cloves. Season with a heavy teaspoon salt and half teaspoon pepper, mix well, cover the pan, let boil for fifteen minutes, then set in the oven for thirty-five minutes more, mixing with a wooden spoon twice meanwhile. Remove, lift up the bouquet, skim the fat from the surface, pour into a large, deep dish, sprinkle a little chopped 1448. PANCAKES WITH CHOCOLATE Prepare the French pancakes (No. 17), dress on a hot dish and keep hot. Pour one and a half gills cold milk in a small saucepan with two ounces of grated chocolate, place the pan on the fire and boil for five minutes, occasionally stirring. Have in another small saucepan two ounces granulated sugar, two egg yolks and a half teaspoon vanilla essence; briskly mix for two minutes, then gradually add the milk and chocolate, continually mixing meanwhile. Place the pan on the fire, mix for five minutes, remove, strain the sauce over the pancakes and SATURDAY, FIFTH WEEK OF APRIL 427 Russian Rissolettes (162) Olives

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1449. POTAGE, PARISIENNE Cut into small squares four well-cleaned, sound leeks and one small white onion; place in a saucepan with a tablespoon butter and gently brown for ten minutes, stirring once in a while. Moisten with three quarts water, adding a half-pound piece salt pork. Tie in a bunch four branches parsley, one branch chervil, one bay leaf, one clove, a sprig of thyme, and add to the pan. Season with a level tablespoon salt and half teaspoon white pepper, then let boil for thirty-five minutes. Cut in half four rather small peeled, well -washed potatoes, then slice them very fine and add to the soup with a bean chopped garlic. Mix well and boil for forty-five minutes more. Take up the lard and bouquet, then with a wooden spoon lightly mash the potatoes. Pour the soup into a 1450. CODFISH, CANADIAN STYLE Procure three three-quarter-pound codfish steaks, season with a teaspoon salt and half teaspoon white pepper. Heat in a frying pan two tablespoons melted butter, adding one finely minced onion and the steaks. Gently fry for ten minutes on each side, remove and dress on a dish. Sprinkle two tablespoons flour in the frying pan, mix well, add a half gill each white wine and water, half teaspoon fresh chopped parsley and the juice of half a lemon. Mix well and let boil for five minutes, pour over the fish and serve. 1451. ROULADE OF VEAL, BOURGEOISE Procure a three-pound piece flank of veal twice the length of width, trim off the fat, split in two without separating, and season with a teaspoon salt and half teaspoon white pepper. Place in a mortar three skinned raw sausages, one ounce fresh bread crumbs, one saltspoon thyme, one teaspoon freshly chopped parsley, one ounce cooked lean ham cut into small pieces, one raw egg, one saltspoon grated nutmeg, a half teaspoon salt, one saltspoon cayenne pepper and six finely chopped shallots; pound all these articles to a paste and evenly spread the paste all over the inside of the veal, roll it up and firmly tie with string. Heat two tablespoons lard in a braising pan, lay the veal in pan and gently brown on the range for twenty minutes or until a nice golden colour, turning it once in a while. Scoop out with a Parisian potato scoop three medium, scraped carrots and two peeled white turnips, add to the veal, with twelve small, peeled white onions, brown for five minutes more, then moisten with a half pint each white broth and tomato sauce (No. 1 6) and one gill demi-glace (No, 122). Tie in a bunch three branches parsley, one branch chervil, one bean garlic, two cloves, one sprig thyme, one bay leaf, and add to the pan. Cover and set in the oven for forty minutes, turning and frequently basting it. Remove, dress the veal on a large hot dish; untie, then add three tablespoons of canned green peas to the pan, reduce for ten minutes, lift up the bouquet, pour all the contents of the pan over the veal, sprinkle a little parsley over and serve. 1452. COLD ASPARAGUS, VINAIGRETTE Carefully scrape and clip off the ends of two branches fine, fresh asparagus; thoroughly wash, then tie in three bunches and plunge in three quarts boiling water with a tablespoon salt. Cover the pan and let boil for twenty-five minutes. Remove, thoroughly drain and let get cold. Dress on a dish with a folded napkin. Untie and serve with a gill of salad dressing (No. 863) in a saucepan separately. 1453. DATE PUDDING Carefully stone a half pound dates, finely chop with four ounces of fresh beef marrow and place in a bowl, add four ounces sugar, four ounces fresh bread crumbs, two saltspoons salt, a saltspoon grated nutmeg, half gill cold milk, the yolks of three eggs with a teaspoon vanilla essence, and briskly mix for five minutes. Beat up the whites of the three eggs to a froth and gradually add to the bowl, lightly mixing while adding it. Lightly butter and sugar a quart pudding mould, drop in the preparation, lay in a saucepan, and pour hot water up to half the height of the mould. Set in the oven for one hour and twenty-five minutes, remove, unmould on a dish, pour a Sabayon sauce (No. 102) over and serve.

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Strawberries and Cream (1317) Oatmeal Porridge (2) Eggs Molet, Bordelaise Broiled Spanish Mackerel (689) Cerealine Cakes (396) 1454. EGGS MOLET, BORDELAISE Boil twelve fresh eggs in boiling water for five minutes, take up and drop them in cold water for one minute, lift up, shell them carefully and place on a hot dish. Pour a Bordelaise sauce (No. 28), but without marrow, over the eggs, sprinkle a little freshly chopped parsley over

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Gateau Mille-feuilles (594) 1455. FRIED SCALLOPS, FINNOISE SAUCE Season with a teaspoon salt and half teaspoon paprika, one and a half pounds very fresh scallops. Roll in flour, dip in beaten egg, then SUNDAY, FIRST WEEK OF MAY 429 roll in fresh bread crumbs and plunge in boiling fat to fry for six minutes. Lift up and drain on a cloth, dress on a dish with a folded napkin, decorate with six quarters of lemon and a little parsley greens, and serve with a Finnoise sauce (251) separately. 1456. PORTERHOUSE STEAK, MARCHAND DE VIN Procure a porterhouse steak from the short loin, one and a half inches thick. Lightly flatten and trim evenly all around. Season with a good teaspoon salt and half a teaspoon pepper. Thoroughly heat two tablespoons melted butter in a frying pan, add the steaks, and gently fry for twelve minutes on each side. Remove, dress on a dish and keep hot. Add six finely chopped shallots to the pan and lightly brown for three minutes, pour in a gill claret, let reduce on the fire to half the quantity, then add a half gill each demi-glace (No. 122) and tomato sauce (No. 16), one bean finely chopped garlic, half teaspoon each freshly chopped parsley and chives; lightly mix, let boil for eight minutes and keep hot. Wash, peel and cut three large raw potatoes into small square strips one inch long; wash again, drain and plunge in boiling fat for ten minutes, remove, drain, season with half teaspoon salt, then arrange around the steaks,

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Roast Squabs (831) Doucette Salad (189) Vanilla Ice Cream (42) Macaroons aux Pistachios (1048) 1457. LITTLE NECK CLAMS Little neck clams should always be thoroughly cold before they are opened, and never open them except about the time of sending to table, so as to retain both juice and sweet flavour. Cover six deep plates with finely shaved ice; neatly arrange six clams on each plate and serve with a quarter of a sound lemon on each plate. 1458. CREME, DUCHESSE Place in a saucepan five ounces well-washed barley with one minced onion, two minced leeks, two branches each celery and parsley and one chervil also minced, one clove and one bay leaf. Moisten with three and a half quarts water and season with a level tablespoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Mix well, cover the pan, and let slowly simmer for two hours. Place in a mortar a half pound chopped fresh lean veal and pound to a paste, then add it little by little to the soup, stirring while adding it. Add one pint milk, mix well, and let slowly boil for twenty minutes longer. Dilute two egg yolks with a gill cream and add to the soup, continually stirring for five minutes. Press the cream through a sieve into a basin, then through a cheesecloth into a soup tureen, add a half ounce good butter in small bits, mix a little and serve with a plate of croutons (No. 23) separately. 1459. POMPANO, VlLLEROI Lift up the filets from two fresh one-and-a-half-pound pompanos, skin them, season with a half teaspoon of salt, two saltspoons white pepper and a saltspoon grated nutmeg; then turn the filet in the Villeroi sauce and gently roll them in fresh bread crumbs. Heat two tablespoons melted butter in a frying pan, arrange the filets one beside another in the pan and gently fry for five minutes on each side. Remove, dress on a dish with a folded napkin, decorate with six quarters lemon and 1460. SAUCE, VILLEROI Heat a half ounce butter in a small saucepan, add three-quarters ounce flour, mix well white heating for a minute, then add two light gills milk, one ounce finely chopped cooked ham, one ounce chopped cooked beef tongue, half a teaspoon freshly chopped parsley, half a light teaspoon salt, a saltspoon each cayenne pepper and grated nutmeg. Mix with a spoon until it comes to a boil and let slowly boil for ten minutes, add two egg yolks, briskly mix while heating for one minute, remove and use as required. 1461. CHICKEN BRAISE", SANTIAGO Cut off the head and feet of a tender three-pound chicken. Singe, draw and truss, cover with very thin slices larding pork and firmly tie around with string. Season with a teaspoon salt and half teaspoon pepper, place in a roasting pan, set in a brisk oven to roast for twenty minutes and turn once in a while, then remove. Heat in a saucepan two tablespoons oil, add two seeded green peppers cut into quarters, one small peeled and finely sliced Bermuda onion, three red sweet peppers cut in halves and one bean sound garlic. Lay the chicken over the vegetables, add three peeled, crushed red tomatoes, a half pint white broth (No. 701), one and a half gills demi-glace (No. 122) and a saltspoon of diluted saffron. Cover the pan and set in oven for forty-five minutes. Remove, dress the chicken on a large dish, untie, remove the lard and untruss. Skim the fat from the surface of the sauce, add a half teaspoon freshly chopped parsley, boil for five minutes, pour the contents of the pan over the chicken and serve. 1462. PATTIES or LAMB SWEETBREADS Plunge one and a half pounds fresh lamb sweetbreads into two quarts boiling water with a teaspoon salt for five minutes. Remove, drain and neatly trim, then cut them in half. Heat two tablespoons melted lard in a frying pan, drop in the breads, season with a half teaspoon each MONDAY, FIRST WEEK OF MAY 431 salt and pepper, then briskly brown for fifteen minutes, drain and keep warm. Mix in a saucepan one and a half tablespoons melted butter with three tablespoons flour, pour in three-quarters pint broth (No. 701), mix well and let boil for fifteen minutes, then add the sweetbreads. Season with two saltspoons salt, a saltspoon each cayenne and grated nutmeg, mix well and let cook for five minutes. Dilute an egg yolk with half gill cream, add to the breads, and mix with a spoon while heating for one minute. Arrange six patties (No. 929) on a large dish and divide the preparation into them, place the covers on and serve. 1463. AMERICAN PUNCH Prepare an orange-water ice (No. 1229), adding while in the freezer a half gill each claret and champagne cider and one tablespoon each kirsch and maraschino. Mix well with the spatula and let freeze for fifteen minutes more, fill up six sherbet glasses and serve.

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Devilled Sardines on Toast (963) Broiled White Potatoes (1344) Wheat Cakes (136) 1464. EGGS, IDEAL Cut twelve hard-boiled eggs in two, crosswise, scoop out the yolks and place them in a bowl, adding two teaspoons of caviar, one tablespoon each butter and bread crumbs, a half teaspoon freshly chopped parsley, one tablespoon cream, three saltspoons salt and a saltspoon each cayenne pepper and grated nutmeg. Mix well with a wooden spoon until well amalgamated, then fill up the empty half whites with it. Join together as in their original forms, roll gently in melted butter, then in Parmesan cheese, and fry in boiling fat for two minutes. Lift up, drain on a cloth, dress on a dish with a folded napkin, decorate with a little parsley greens

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1465. LITTLE NECK CLAMS, DE'SIRE' Open thirty-six very fresh little neck clams, and drop them in a small saucepan with their liquor. Add a half pint water, place on the fire, ind as soon as they come to a boil; strain and save the liquor. Finely chop the clams and keep on a plate. Heat a half ounce butter in a small saucepan, add three finely chopped shallots and six finely chopped canned mushrooms and fry for five minutes; then add three tablespoons flour, mix well, pour in two gills of the clam liquor and one gill cream. Mix until it comes to a boil, then add the chopped clams, one chopped bean garlic, a half teaspoon freshly chopped parsley, half teaspoon chopped chervil, one tablespoon Worcestershire sauce, two saltspoons salt, and one saltspoon each cayenne pepper and grated nutmeg. Mix well and let cook for ten minutes, add two egg yolks, sharply mix while heating for five minutes, remove, place the force in a bowl and let get cold. Thoroughly wash and dry thirty-six of the half shells, fill them up with the preparation and neatly smooth the surface with a knife. Carefully wet the surface of each with beaten egg, then turn them in bread crumbs, lay in a frying basket, and fry in boiling fat for six minutes. Remove, dress on a dish with a folded napkin, decorate with six quarters 1466. GREENGAGE PIE Roll out on a lightly floured table one pound pie paste (No. 117) in two separate, equal parts about the thickness of a fifty-cent piece at least. Lightly butter a pie plate, then line the plate with one of the parts of paste, press it well all around the edges and trim. Remove the stones from a quart of green-gages, place them in a bowl, season with one ounce sugar and a teaspoon vanilla essence, mix well, then arrange them in the pie plate; lightly egg the edges all around, arrange the other layer of paste over and press both edges together all around. Make a few incisions on the surface, and with a hair pastry brush lightly glaze the top with beaten egg. Set to bake in the oven for thirty minutes, remove, dredge a little powdered sugar over and serve either hot or cold. Radishes (58) Salted Peanuts (954)

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Lemon Cakes (577) 1468. POACHED EGGS WITH SORREL Prepare a puree of sorrel (No. 654). Dress on a hot dish; nicely smooth the surface. Carefully crack six fresh eggs into three quarts boiling water with a tablespoon salt and two tablespoons vinegar; poach for three minutes, lift them up with a skimmer, trim a little, arrange them on the sorrel; prepare six others in the same way, dress and serve. 1469. PLAIN BROILED SHAD ROES Mix on a plate a tablespoon oil, a teaspoon salt and a half teaspoon white pepper; repeatedly roll in the seasoning two shad roes of about one pound each. Arrange them on a broiler and broil for eight minutes on each side, dress on a dish, pour a little melted butter over them, decorate with a little parsley greens, six quarters lemon and serve. 1470. SMALL STEAKS WITH FRIED ONIONS Procure six small, tender steaks of five ounces each. Season all around with a teaspoon salt and half teaspoon pepper. Heat one and a half tablespoons melted butter in a frying pan, add the steaks and gently fry them for five minutes on each side, dress on a dish and keep hot. Finely slice two Spanish onions, detach the rings, and season with half teaspoon salt and two saltspoons pepper; mix well in the seasoning, lightly roll in flour, and fry them in boiling fat for five minutes. Lift them up, drain, place them over the steaks and serve. Cold Lobster, Mayonnaise (1471)

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1471. COLD LOBSTER, MAYONNAISE Plunge three live lobsters of one pound each into a gallon of boiling water with a tablespoon salt, and let boil for twenty minutes. Remove and let cool off, cut off the claws and split the bodies in two lengthwise, remove the gravel from the heads and crack the claws. Arrange the bodies and claws neatly on a large dish, decorate the fish all around with a few leaves of lettuce, fill up the empty heads with capers, and serve with a mayonnaise sauce (No. 70) in a cold sauce bowl separately. 1472. CHICKEN (OR TURKEY) CROQUETTES, ST. GERMAIN Carefully pick all the meat off the turkey left over from yesterday and cut it into very small square pieces. Cut in the same way one ounce cooked ham and twelve canned mushrooms. Have one tablespoon sound, freshly chopped shallots in a saucepan with one ounce butter and fry for three minutes, stirring meanwhile; add two ounces flour, stir well until well thickened, moisten with two gills white broth (No. 701), season with a teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg, stir, and let boil for three minutes. Add two egg yolks, stir well, then add the chicken, ham and mushrooms, and also half a gill sherry; mix well and cook for five minutes, remove from the fire, place on a dish and let cool off. Dredge three tablespoons flour on a corner of the table, divide the force into six equal parts and roll them out to croquette forms. Dip each one in beaten eggs, gently roll them in bread crumbs, and fry them in boiling fat for eight minutes. Lift them up, thoroughly drain, dress a pur£e of peas on a large dish, dress the croquettes on top, pour a gill of hot tomato sauce (No. 16) around, adjust a fancy frill at the end of each and serve. 1473. PURE"E OF PEAS FOR GARNISHING Plunge a pint dried split green peas into a quart boiling water for five minutes. Drain, replace them in the saucepan with a quart water, one sliced carrot, one sliced onion, one sliced leek, one sliced branch celery, two branches parsley, one bean garlic and half a pound raw ham bones. Season with a teaspoon salt and half a teaspoon white pepper, cover the pan, boil for fifteen minutes, then set in the oven for one hour and a half. Remove, lift up the ham bones, then press the puree through a sieve into a basin and place it in a saucepan, adding half an ounce butter; stir well while heating on the fire for five minutes, remove and use as required.

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Squabs Saute* with Tarragon (899) Ribs of Spring Lamb, Mint Sauce (255) Bombe Printaniere (978) 1474. HONG KONG CHICKEN OKRA Cut into small dice pieces half a boned tender fowl, one sound green pepper, two leeks, one white medium onion, one ounce raw, lean bacon, place in a saucepan with one tablespoon melted butter and gently brown for ten minutes, turning quite frequently meanwhile; add one tablespoon curry powder, stir well, and moisten with three quarts water. Add the uncut half, with the bones and two peeled, crushed WEDNESDAY, FIRST WEEK OF MAY 435 tomatoes, cover the pan and let boil for thirty minutes. Season with a tablespoon salt and half a teaspoon white pepper, add two ounces raw rice, three thin slices peeled eggplant cut into small dice pieces, one small peeled and cored apple cut the same way, and twelve small, well-trimmed fresh okras cut into small pieces. Mix a little and then boil rather slowly for thirty minutes longer. Then add the milk and shredded white of a medium, sound cocoanut, mix well and slowly boil for fifteen minutes more. Remove, lift up the half fowl and bones, skim off the fat from the surface, pour the soup into a soup tureen and 1475. PORGIES SAUTE", SENART Cut off the fins, trim and wipe six fresh fat porgies. Season with a teaspoon salt, half a teaspoon pepper, lightly baste them with a little cold milk and roll in flour. Heat one and a half tablespoons melted butter in a frying pan, add the fish, gently fry for six minutes on each side, and dress on a dish. Pick off the leaves from two branches parsley, well washed, and add to the pan, toss on the fire for a minute, then squeeze in the juice of half a sound lemon, lightly mix, pour over the fish and serve.

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1476. EGGS COCOTTE, SHINKLE Finely chop three Spanish sweet peppers, place in a frying pan with a teaspoon melted butter, season with a saltspoon salt, and gently fry for five minutes. Evenly divide them in six egg-cocotte dishes, season evenly with half a teaspoon salt and two saltspoons white pepper, and pour a tablespoon fresh cream over the eggs of each dish. Dredge a tablespoon grated Parmesan cheese, equally divided, over them, set in the oven for five minutes, remove and send to the table. 1477. SHREWSBURY CAKES Place four ounces butter in a basin with four ounces sugar and threequarters of a pound sifted flour, half a teaspoon ground cinnamon, half teaspoon baking powder, two fresh eggs and two ounces well picked currants. Knead all well together until thoroughly amalgamated. Roll out the paste on a lightly floured table to the thickness of a quarter of an inch. Cut into equal-sized round pieces of three inches in diameter. Lightly egg the surface of each, place in a lightly buttered tin, then set in the oven for twenty minutes. Remove and serve,

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1478. SOFT SHELL CRABS, CREOLE Prepare and keep hot a Creole sauce (No. 507). Remove the spongy part underneath the side points, tear off the aprons and thoroughly wash and wipe twelve fresh soft shell crabs. Season with a teaspoon salt, half a teaspoon paprika, lightly baste them with cold milk and lightly roll in flour. Heat two tablespoons oil in a frying pan, arrange the crabs in the pan one beside another, and nicely fry for four minutes on each side. Dress on a hot dish, pour the Creole sauce over 1479. CHERRY PIE Remove the stems and stone one and a half pounds of sound, ripe fresh cherries; place them in a bowl with two ounces of sugar and two tablespoons kirsch, mix well, then proceed to prepare and bake the pie as per No. 117. Filet of Smoked Herring in Oil Olives

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Salt Codfish an Gratin Mutton Chops (49) Fried Potatoes en Quarters (348) 1484. SHIRRED EGGS, PROVENCALS Finely slice four cepes (dried mushrooms). Heat a tablespoon oil in a frying pan, add the cepes, season with three saltspoons salt, one saltspoon white pepper, and nicely brown for six minutes, frequently tossing them meanwhile. Finely chop a half bean garlic with two branches parsley and add to the cepes, toss a little, then pour in a gill of tomato sauce (No. 16) and let cook for five minutes. Divide the sauce into six shirred-egg dishes, carefully crack two fresh eggs into each dish, season with half teaspoon salt and two saltspoons white pepper, evenly divided. Set in the oven for three minutes, remove and serve. 1485. SALT CODFISH AU GRATIN Rub between the hands one and a half pounds of shredded salt codfish, plunge it into a quart of boiling water for five minutes, drain on a sieve and press out the water. Heat an ounce of butter in a saucepan, add one ounce flour, stir well while heating for a minute, pour in two and a half gills hot milk, mix well until it comes to a boil. Add the codfish, season with a saltspoon each cayenne pepper and grated nutmeg, mix well and let cook for five minutes longer. Pour it into a baking dish, dredge two tablespoons of grated Parmesan cheese over, divide half an ounce of butter in very small bits on top, set in the oven for ten minutes, remove and serve.

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1486. OYSTERS, BONNE BOUCHE Place thirty-six medium, drained, freshly opened oysters in a frying pan with a gill port wine or sherry. Season with half teaspoon salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg, lightly mix, cover the pan, and let poach for six minutes. Transfer to a chafing dish, pour a Bearnaise sauce (No. 34) over the oysters and serve. 1487. MUSSAKA OF BEEF, ORIENTAL Pick off all the meat from the roast beef left over from Monday njght, cut into small dice pieces and keep on a plate. Remove the stems and cut in halves, lengthwise, three very small, fresh, sound eggplants. With the point of a small knife make a few incisions inside, without touching the skin, lay them on a tin and bake in the oven for thirty-five minutes. Remove, scoop out the meat without cutting the skin, and cut the scooped-out meat into small dice pieces. Heat one and a half tablespoons melted butter in a saucepan, add a finely chopped onion and a green pepper and brown for five minutes; add the cut eggplant and cook for six minutes, lightly mixing with a spoon occasionally. Add the beef with a pint broth (No. 701), a teaspoon freshly chopped parsley, a chopped bean garlic, a teaspoon salt, half teaspoon pepper and half teaspoon curry powder; mix well and cook on the range for thirty minutes, stirring occasionally meanwhile. Add three tablespoons fresh bread crumbs and one egg yolk, mix well while cooking for three minutes, remove, divide the hash into six eggplant half shells, neatly smooth the surface with a knife and sprinkle a little bread crumbs over. Arrange them on a tin, place a few bits of butter over them, set in the oven to bake for fifteen minutes. Pour a gill of tomato sauce on a hot dish, arrange the eggplants over and serve. 1488. Swiss FRITTERS Place a pint fresh milk in a small saucepan, and as soon as it boils add one gill white wine and four ounces sugar, then boil for two minutes. Dredge in three ounces farina and half teaspoon cinnamon powder, sharply mix with a spoon for two minutes and let gently boil for fifteen minutes. Add two egg yolks, mix again while heating for three minutes. Remove, transfer it into a lightly buttered tin, neatly smooth the surface and let cool off. Turn it upon a lightly floured table, then cut into equal lozenge pieces, dip them in beaten egg, lightly roll them in cake or bread crumbs, place in a frying basket and fry in boiling fat for five minutes. Lift them up, drain on a cloth, dress on a dish with a folded napkin, sprinkle a little powdered sugar over and serve, THURSDAY, FIRST WEEK OF MAY 439

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1489. CREAM OF SORREL Discard all stale leaves from three pints of fresh sorrel, thoroughly wash in cold water and drain on a cloth. Heat one and a half ounces melted butter in a saucepan, add the sorrel, cover the pan and cook for fifteen minutes, stirring with a wooden spoon quite frequently meanwhile. Add two and a half ounces of flour and stir well while heating for two minutes. Moisten with two quarts of white broth (No. 701) and one pint of milk, adding two branches parsley, one branch chervil, a good teaspoon salt, two saltspoons cayenne pepper, one teaspoon sugar and a saltspoon grated nutmeg; lightly mix, and let slowly boil for thirty minutes. Dilute two egg yolks with half a gill of cream and add to the soup, lightly mix while heating without boiling for five minutes, press it through a sieve into a vessel, then through a cheesecloth into a 1490. BLACK BASS, MONTEBELLO Scale, trim and wipe a fresh black bass of three pounds; place in a frying pan with half an ounce butter, half gill white wine, one and a half gills water, a teaspoon salt and half teaspoon paprika. Cover the fish with a lightly buttered paper, boil for five minutes on the range, then set in the oven for thirty minutes. Remove, dress on a hot dish, pour a Montebello sauce (No. 1030) over the fish and serve. 1491. POTATOES, GASTRONOME Peel and cut in halves eight medium, sound raw potatoes, lay them on a towel, cut side downward, then with a column cutter half inch in diameter cut out as many round pieces as you can; wash and drain well, place them in a saucepan with a quart of cold water and a teaspoon salt, and boil for fifteen minutes. Drain out the water from the pan, then add two gills demi-glace (No. 122), two tablespoons sherry, two saltspoons salt, two saltspoons white pepper and one very small and exceedingly fine chopped truffle; gently mix. Cover the pan, set in the oven for twenty minutes, remove, pour into a hot dish 1492. MIGNONS OF LAMB, HAM SAUCE Neatly flatten and trim six small steaks, cut from a tender leg of lamb. Season all around with a teaspoon salt and half a teaspoon pepper. Heat one and a half tablespoons melted butter in a frying pan, add the mignons, one beside another, and gently cook them for five minutes on each side. Prepare six round pieces of toast, quarter-inch thick and same size as the mignons, dress on a hot dish, place the mignons over the toast, pour a ham sauce over and serve. 1493. HAM SAUCE Heat a tablespoon melted butter in a saucepan, add three finely chopped shallots and brown for two minutes; then add two ounces cooked lean ham cut into small dice pieces, half a teaspoon freshly chopped parsley, half. a teaspoon freshly chopped chives, one gill of claret, and let reduce for five minutes. Pour in one and a half gills demi-glace (No. 122); let reduce for ten minutes. Mix half tablespoon melted butter with a teaspoon flour, and add little by little to the sauce, continually mixing while adding, then use as required. 1494. BUTTER BEANS Break the blossom end, pull it backward, removing the string, and trim off the thin strip from the other end of a quart of very fresh butter beans. Thoroughly wash in cold water, drain well, and place in a saucepan with enough boiling water to cover them; add a teaspoon salt, cover the pan, and cook for forty minutes. Drain all the water from the pan, then add one ounce butter, half teaspoon salt, half teaspoon pepper and one teaspoon freshly chopped parsley. Mix well with a fork. Dress on a vegetable dish and serve. 1495. FRESH ASPARAGUS, CREAM SAUCE Carefully scrape and clip off the ends of two bunches of fine fresh asparagus, thoroughly wash, tie in three bunches and plunge in three quarts boiling water with a tablespoon salt. Cover the pan and let boil for twenty-five minutes, remove, thoroughly drain, dress on a dish with a folded napkin, and serve with a hot cream sauce (No. 736) separately. 1496. PARE AIT AU CHOCOLAT Prepare a pint only of chocolate ice cream (No. 523). Pour into the freezer two tablespoons best Swiss kirsch, a half pint whipped cream (No. 337), and mix well with the spatula. Fill up six parfait or sherbet glasses, decorate the tops of the glasses with a little more whipped cream and serve.

From The International Cook Book, 1906, page 457. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Salisbury Steaks (347) Potatoes, Pont Neuf (647) 1497. FRIED EGGS, MEYERBEER Cut six fresh lamb kidneys in halves; skin them neatly. Cut also three sausages in two and place both in a frying pan with a tablespoon FRIDAY, FIRST WEEK OF MAY 441 melted butter and briskly fry them for five minutes; add six canned mushrooms, six thin slices truffles, two tablespoons sherry, one and a half gills demi-glace (No. 122), three saltspoons salt and one saltspoon cayenne pepper, lightly mix and let cook for five minutes. Prepare twelve fried eggs (No. 154), place them on a hot dish, arrange the garnishing around, pour the sauce over and 1498. SMELTS, BAY SHORE Place twelve very fresh, good-sized smelts on a plate. Season with half a teaspoon salt, half teaspoon curry powder, two saltspoons paprika and one tablespoon melted butter. Repeatedly turn the smelts in the seasoning, then lightly roll them in a little grated Parmesan cheese, place them in a frying basket and fry in boiling fat for eight minutes. Remove, drain thoroughly on a cloth, dress on a dish with a folded napkin, decorate with six quarters of lemon and a little parsley greens

From The International Cook Book, 1906, page 458. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1499. CHICKEN FRICASSEE, HOLLANDAISE Cut off the head and feet from a tender three-pound chicken; singe, draw and cut into twelve even pieces; place in a saucepan with a sliced carrot and a sliced onion. Tie in a bunch two leeks, two branches parsley, one bay leaf, two cloves, a sprig of thyme and a blade of mace, and add to the chicken with a quart water, one teaspoon salt and half teaspoon white pepper. Cover the pan and boil for forty minutes. Take up all the vegetables. Mix in a saucepan a half ounce butter with an ounce flour, then strain the chicken broth into the pan. Add twelve finely sliced canned mushrooms, mix well until it comes to a boil, then let boil for fifteen minutes. Dilute two egg yolks with a gill of cream, the juice of half a lemon, and add to the sauce; mix while heating for two minutes. Pour the sauce into the chicken, carefully mix for two minutes, dress on a deep dish, sprinkle a little parsley over 1500. APRICOTS AU CURACAO Drain a pint of canned apricots and place on a compotier dish, with their liquor in a saucepan. Add to the liquor an ounce sugar and the rind of an orange, boil on the fire for ten minutes, remove the rind, add two tablespoons cura9ao, lightly mix, then pour the sauce over the apricots and serve.

From The International Cook Book, 1906, page 459. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1501. BISQUE OF OYSTERS, CAPUCINE Place thirty-six freshly opened oysters with their juice into a saucepan with a pint of extra oyster liquor, two and a half quarts water, and let boil for five minutes. Lift up the oysters with the skimmer and chop very finely, return them to the broth, add two sliced onions, one sliced leek, two sliced branches celery, two branches parsley, one branch chervil, one bay leaf, two cloves, a sprig thyme, four ounces raw rice, one pint milk, a teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Mix well, cover the pan, and let slowly boil for one hour and twenty-five minutes, occasionally stirring meanwhile. Rub through a sieve into a basin, replace it in the same saucepan and let come to a boil. Dilute two egg yolks with one gill cream, add to the soup with half an ounce butter, and stir well while heating for two minutes. Strain through a cheesecloth into a soup tureen, add four tablespoons cooked green peas, gently mix and serve. 1502. BAKED BLUEFISH, PAYSANNE Neatly trim a three-pound piece of fresh bluefish. Place on a plate half an ounce melted butter, six finely chopped shallots, one chopped bean garlic, one teaspoon freshly chopped parsley, one teaspoon chopped chives and a saltspoon thyme. Mix the whole well together and carefully rub the bluefish all over with it. Place the fish on the plate and let stand for fifteen minutes. Finely slice two medium sound onions, place them in a baking dish with half an ounce butter, lay the fish on top and spread all the butter over the fish. Season with half teaspoon salt and half teaspoon paprika, arrange two peeled, red, raw tomatoes around the fish, set in the oven to bake for forty-five minutes, remove and serve in the same dish. 1503. OMELETTE WITH SORREL Prepare and keep hot a puree of sorrel (No. 654). Carefully crack eight fresh eggs in a bowl," add half a gill cream, half a teaspoon salt and two saltspoons white pepper; sharply beat up with a fork for two minutes. Heat one tablespoon butter in a frying pan, drop in the eggs, mix with a fork for two minutes, let rest for half a minute; spread a third of the sorrel in the centre of the omelette, fold up the two opposite sides to meet in the middle, let rest for one minute. Turn on a hot dish, pour half a gill of hot demi-glace (No. 122) around the omelette and SATURDAY, FIRST WEEK OF MAY 443 1504. STRAWBERRY PUDDING SOUFFLE" Pick off the hulls and thoroughly wash and drain a pint fresh strawberries; place in a basin with half a gill cream and three ounces granulated sugar, then mash them up with a wooden spoon to a puree; add two ounces cake or bread crumbs, the yolks of three eggs, two ounces rice flour, half an ounce butter and a tablespoon good rum. Mix well until thoroughly amalgamated. Beat up the whites of three eggs to a stiff froth and gradually add to the mixture, gently stining meanwhile. Lightly butter and sugar a quart pudding mould, drop the preparation into it, place on a tin, and set in the oven to bake for twenty minutes. Remove, unmould on a hot dish, pour over a fresh strawberry sauce and 1505. FRESH STRAWBERRY SAUCE Press through a sieve into a small saucepan a half pint picked fresh strawberries; add two ounces sugar, one tablespoon kirsch and one gill water and let boil on the range for ten minutes, lightly mixing meanwhile. Remove and use as required.

From The International Cook Book, 1906, page 460. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1506. OMELETTE, CREAM SAUCE Break eight fresh eggs into a bowl, add half a gill milk, half teaspoon salt and two saltspoons white pepper. Sharply beat up with a fork for two minutes. Heat a tablespoon butter in a frying pan, pour in the eggs, mix briskly for two minutes, let rest for half a minute; fold up the two opposite sides to meet in the centre, let rest for one minute. Turn on a hot dish, pour a hot cream sauce (No. 736) around the omelette

From The International Cook Book, 1906, page 461. Read from the scan by computer, so a word may be off; the page itself shows the original.

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German Pancake (943) 1507. SCALLOP PATTIES Prepare and keep hot six patties (No. 929). Plunge one and a half pounds very fresh scallops into a pint boiling water with half a teaspoon salt for five minutes. Drain, and save a gill of the liquor. Mix in a saucepan half an ounce butter with an ounce flour, heat for one minute, then pour in the gill of scallop liquor and one and a half gills milk. Season with three saltspoons salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg; mix with a wooden spoon until it 'comes to a boil, then add the scallops and two tablespoons sherry, lightly mix and let cook for five minutes. Dilute an egg yolk with half a gill cream, the juice of quarter of a sound lemon, add to the scallops, and stir well while heating for two minutes. Remove, dress the patties on a large dish, then fill them up with the scallop preparation, place the covers on, sprinkle a little chopped parsley over and serve. Plunge three-quarters of a pound of spaghetti into three quarts boiling water with a teaspoon salt for twenty-five minutes. Drain well on a sieve, place in a saucepan with one ounce good butter, adding two light tablespoons flour; mix well with a fork, then pour in one and a half gills hot milk and one gill cream. Season with a half teaspoon salt, a light saltspoon cayenne pepper and a saltspoon grated nutmeg; mix well for two minutes, let cook for five minutes longer, then add one ounce grated Swiss cheese and one ounce grated Parmesan cheese; stir well with a wooden spoon till thoroughly mixed. Transfer the spaghetti into a baking dish, sprinkle a very little grated Swiss cheese over and set to bake in a brisk oven for fifteen minutes, remove and Olives Sardines (1148)

From The International Cook Book, 1906, page 461. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Kingfish Saute", Fines Herbes (871) Leg of Mutton Potpourri Spinach a 1'Anglaise (247) Roast Beef (126) Salad Doucette (189) Gateau, Lyonnais (585) 1509. CONSOMME", BOURGEOISE Prepare and strain a consomme into another saucepan, as per No. 52. Scoop out with a very small Parisian potato scoop two carrots and two turnips, place them in a small saucepan with a tablespoon melted butter, three saltspoons salt, three saltspoons sugar, one saltspoon white pepper and one gill water; cover the pan and set in the oven for forty minutes. Remove and add to the consomme with three tablespoons cooked string beans cut into small pieces, adding one teaspoon sugar. Mix well, boil for five minutes, pour into a soup tureen and serve. 1510. LEG OF MUTTON POTPOURRI Cut a three-pound piece tender leg of mutton into two-inch-square pieces. Place them in an earthen pot, with a half pound lean raw pork cut in one-inch-square pieces, one ounce raw lean ham cut in half-inch squares, one carrot and one turnip cut in half-inch squares, four small peeled white onions, the rind of an orange cut in small squares, two beans crushed garlic, one teaspoon freshly chopped parsley, half teaspoon freshly chopped chives, half teaspoon freshly chopped chervil, one saltspoon thyme, one clove, one bay leaf, one teaspoon salt, half SUNDAY, SECOND WEEK OF MAY 445 teaspoon white pepper, one saltspoon grated nutmeg, one-half gill white wine, two tablespoons brandy, one pint water, one gill demi-glace (No. 122) and one and a half gills tomato sauce (No. 16); mix well, then cover the pan. Knead on a table three ounces flour with three tablespoons water, so as to make a stiff dough. Place this paste all around the edges of the cover of the pot, so as to prevent evaporation, set the pan in a moderate oven and bake for two and a half hours. Remove and send to the table without uncovering it.

From The International Cook Book, 1906, page 462. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fried Whitebait (1123) Broiled Spring Chicken (862) 1511. SCRAMBLED EGGS, BENARES Carefully crack eight fresh eggs in a bowl, add half gill cocoanut milk, half teaspoon salt, two saltspoons white pepper, half teaspoon curry powder, and beat up with a fork for one minute. Heat one and a half tablespoons melted butter in a frying pan, add one finely chopped green pepper, gently brown for five minutes, then drop in the beaten eggs and cook for six minutes, stirring meanwhile with a wooden spoon. Remove, prepare six pieces of toast two inches square, place them on a dish, evenly dress the scrambled eggs

From The International Cook Book, 1906, page 463. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fried Eggplant (460) 1512. SOFT SHELL CRABS, MARYLAND Remove the spongy part underneath the side points, and the aprons from twelve fres"h medium-sized soft shell crabs. Wash them and drain on a cloth. Heat one and a half tablespoons melted butter in a frying pan, arrange the crabs in it, and briskly fry for four minutes on each side; then pour in half gill sherry, one and a half gills milk and one gill cream, season with a teaspoon salt, two saltspoons cayenne pepper, one saltspoon grated nutmeg, and let boil for eight minutes. Dilute two egg yolks in a bowl with two tablespoons cream, add them to the crabs, and continually but gently shuffle the pan while heating for three minutes without allowing to boil. Remove, pour them into a chafing dish or in a large soup tureen and serve. 1513. BEEF SAUTED BOHEMIENNE Pick off all the meat from the roast beef left over from yesterday and cut it into half -inch-square pieces. Cut two scraped carrots and two peeled onions in halves and slice them very finely. Heat half ounce butter in a saucepan, add the carrots and onions, and gently brown for ten minutes, lightly stirring once in a while; then add two finely sliced peeled raw potatoes, brown for five minutes, add the beef, one bean crushed garlic, a half teaspoon freshly chopped parsley, a teaspoon salt, half teaspoon paprika, a saltspoon grated nutmeg, three peeled crushed red tomatoes and a pint white broth. Mix well, cover the pan and set in the oven for one hour and a half, remove, dress on a hot Carefully crack eight fresh eggs, place the whites in a copper basin and the yolks in a bowl. Set the copper basin on ice and gently beat them up with a thin wire whisk to a stiff froth, then add three ounces fine sugar, a teaspoon vanilla essence, and gently mix with the skimmer for one minute. Place a quart milk in a sautoire with four ounces sugar and let come to a boil; drop a tablespoon of the froth in the milk the size and form of an egg, continue to pour it in until half the froth has been added, then boil for three minutes on each side. Carefully remove with a skimmer and lay them on a cloth, then proceed the same with the other half. Place four of the egg yolks in a small saucepan, gradually adding half the quantity of the boiling milk, with half a teaspoon vanilla essence; lightly mix on the range with a wooden spoon while heating for five minutes, but do not allow to boil. Strain through a cheesecloth into a bowl and let cool off, pour the sauce into a cold dish, arrange the floating island over, sprinkle a little fine sugar on top and serve.

From The International Cook Book, 1906, page 463. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Suckling Pig, Apple Sauce (632) Pudding, Weimar (405) 1523. POTAGE, OLORONNAISE Finely slice three white onions and the white parts of three leeks, place them in a saucepan with one ounce butter, and lightly fry to a nice light brown; then add one bean crushed garlic and one ounce flour, mix well and brown for five minutes. Moisten with three and a half quarts water, add two pounds knuckle of veal, one small beef marrowbone, a level tablespoon salt and a half teaspoon white pepper. Cover the pan and let simmer for two hours, remove the bones, add one teaspoon freshly chopped parsley, half a teaspoon chopped chives, the leaves from two branches chervil and the white of one egg; lightly mix, boil for five minutes, pour into a soup tureen, add six slices of toasted French bread and serve. 1524. SHAD ROE, BEARNAISE Mix on a plate a tablespoon oil with a teaspoon salt and half teaspoon pepper. Repeatedly turn two pairs shad roes of one and a quarter pounds each in the seasoning, arrange on a broiler and broil for eight minutes on each side. Pour a Bearnaise sauce (No. 34) on a hot dish, dress the roes over the same and serve. 1525. DUCKLING BRAISE WITH CHERRIES Cut off the head and feet from a fine tender duckling of four pounds; singe, draw, wipe and truss. Season with a teaspoon salt, a half teaspoon pepper, two saltspoons ground cinnamon and one saltspoon grated nutmeg. Cover the bird all around with very thin slices of larding pork. Tie it around with string and keep on a plate. Finely slice one carrot, one turnip, one onion, two branches celery, one bean garlic, two branches parsley and one ounce raw lean ham; place these in a braising pan with half ounce butter, a bay leaf, two cloves, a sprig each thyme and mace; then lay the duck over, set in the oven to roast for thirty minutes, turning it once in a while. Pour over one gill white wine, one gill demi-glace (No. 122) and one gill tomato sauce (No. 1 6). Lightly mix, cover the pan, reset in the oven for twentyfive minutes longer, remove, dress on a hot dish, untie, remove the lard, untruss and keep hot. Skim the fat from the surface of the gravy, strain it through a Chinese strainer into another saucepan and let boil. Remove the stems and stones from a pint of fresh cherries, add the cherries to the sauce with two tablespoons sherry, then briskly boil for ten minutes. Pour the sauce over the duckling, sprinkle a little chopped N. B. Place the left-over vegetables into the demi-glace pot (No. 122). 1526. FRESH ASPARAGUS, Swiss Scrape and clip off the ends of two bunches of fresh asparagus, thoroughly wash and tie them up in three bunches, plunge them in three quarts of boiling water with a tablespoon salt, and boil for fifteen minutes. Remove and drain well. Mix on a plate one ounce grated Swiss and one ounce grated Parmesan cheese. Lightly butter a baking dish, arrange a third of the asparagus as a layer at the bottom of the dish, sprinkle a third of the cheese over, then another third of the asparagus, a third of the cheese, then the rest of the asparagus and cheese on top. Place an ounce butter in a frying pan with half a very finely chopped white onion, toss until a very light brown, and pour over the -asparagus. Set in the oven for fifteen minutes. Remove and serve.

From The International Cook Book, 1906, page 467. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boiled Grits (131) Eggs, Zurichoise Mutton Kidneys with Bacon (195) Hashed Brown Lyonnaise Potatoes 1527. CHERRIES IN CREAM Thoroughly wash, drain, pick off the stems and stone a quart of fine fresh sweet cherries. Dress them on a compotier and serve with double cream and powdered sugar separately. 1528. EGGS, ZURICHOISE Crack eight fresh eggs, place the whites in a copper basin and the yolks in a bowl. Beat up the whites for eight minutes, adding two tablespoons flour and two tablespoons melted butter, then add the whites to the yolks with two ounces Swiss cheese, cut in very small dice pieces, half teaspoon salt, one saltspoon cayenne pepper and a saltspoon grated nutmeg; mix well with a skimmer for two minutes. Toast six slices fresh bread to a nice golden colour, lightly butter them, then lay them one beside another at the bottom of a baking dish, and carefully drop the eggs over the toast. Set in a brisk oven for five minutes, remove and serve. TUESDAY, SECOND WEEK OF MAY 451 1529. HASHED BROWN LYONNAISE POTATOES Finely hash up six cold boiled potatoes and keep on a plate. Heat a tablespoon butter in a frying pan, add one finely chopped onion and lightly brown for three minutes, then add the potatoes. Season with half teaspoon salt and two saltspoons white pepper, evenly sprinkled over, then nicely brown them for ten minutes, occasionally tossing them meanwhile. Give them a nice omelette form,brown for eight minutes more, turn on a hot dish, sprinkle a little freshly chopped parsley over and serve. Lobster en Brochette, Devilled (282)

From The International Cook Book, 1906, page 468. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Okras, Saute Creole Vanilla Souffle's (758) 1530. BREADED LAMB CHOPS, PITTSBURG Neatly flatten six tender lamb chops. Season them all around with three saltspoons salt and a half teaspoon white pepper. Broil fifteen very thin slices bacon for two minutes on each side, take them off and let get cold. Then pound them in a mortar to a dust, take up and place on a plate. Lightly butter both sides of the chops with melted butter, then roll in the bacon dust, lightly dip in beaten egg, and lastly in cracker dust. Heat one and a half tablespoons melted butter in a frying pan, lay in the chops, and gently fry for five minutes on each side. Dress on a hot dish, crown like, one overlapping another, and keep hot. Finely chop two peeled and seeded red tomatoes, place in a saucepan with a light gill demi-glace (No. 122), half teaspoon freshly chopped parsley, a saltspoon salt, half saltspoon white pepper, and boil for five minutes; lightly mix, pour around the chops and serve. 1531. OKRAS, SAUT£ CREOLE Prepare and keep hot a Creole sauce (No. 507). Trim both ends of twenty-four tender, fresh, sound okras. Heat a tablespoon fresh butter in a frying pan, add the okras, season with a half teaspoon salt and three saltspoons white pepper; gently brown for fifteen minutes, tossing quite frequently meanwhile. Pour in the Creole sauce, lightly toss while cooking for five minutes, pour into a vegetable dish and serve. Little Neck Clams (1457) Celery (86) Canape's of Caviare (59) Pure"e, Parmentier Trout, Meuniere (1293) Potatoes, Vauban (946)

From The International Cook Book, 1906, page 469. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1532. PUR£E, PARMENTIER Heat in a saucepan one tablespoon butter, add one finely minced onion, six sliced leeks, half pound lean salt pork cut into small pieces, and brown for ten minutes. Add then ten medium, peeled and washed potatoes cut into slices, moisten with three quarts water, season with a teaspoon salt, half teaspoon pepper and a saltspoon grated nutmeg; lightly mix. Cover the pan, boil for five minutes, then set in the oven for one hour and thirty minutes. Remove, press it through a sieve into a basin, replace it in the saucepan, let come to a boil, then add half pint of milk, half gill cream and half ounce fresh butter. Mix well while heating for five minutes, pour into a soup tureen and serve with a plate of bread croutons (No. 23) separately. 1533. VEAL CUTLETS, OSWALD Finely chop up one and a half pounds raw lean veal with four ounces fresh beef marrow, place in a mortar, add one finely chopped bean garlic, a half teaspoon finely chopped parsley, one teaspoon curry powder, half teaspoon salt, two saltspoons cayenne pepper, a saltspoon grated nutmeg, a half gill cream and two egg yolks; pound all well together for five minutes. Remove from the mortar, divide the preparation into six even parts, roll them out on a lightly floured table to cutlet forms, then dip them in beaten egg and roll in finely shredded cocoanut. Heat two tablespoons melted butter in a frying pan, place the cutlets one beside another and gently cook for eight minutes on each side. Remove, dress on a dish and keep hot. Plunge two green peppers into boiling water for three minutes, remove and peel, cut in halves, remove the seeds, then fry them in a tablespoon melted butter for two minutes on each side. Lift them up with a fork and arrange over the veal cutlets. Cut three slices of peeled eggplant in quarter-inchsquare pieces and add them to the pan in which the peppers were cooked; brown them for six minutes, add two tablespoons sherry, one gill demi-glace (No. 122), two saltspoons salt and one saltspoon cayenne pepper; mix well, boil for five minutes, pour the sauce over the cutlets, sprinkle a little chopped parsley over and serve. 1534. SPINACH, MARTHA Trim off the stalks of three quarts of fresh spinach, discarding the stale leaves if any. Thoroughly wash and rapidly drain, plunge them in a gallon of boiling water with a tablespoon salt and boil for ten minutes. Take them up with a skimmer, drain on a sieve, press out all the water, and chop very finely, then place them in a saucepan. Cut three slices of sandwich bread in onethird-inch square pieces and place on a plate, pour over them a tablespoon of vinegar, then brown them in a small frying pan with a tablespoon melted butter to a good golden colour and add them to the spinach, with two hard-boiled eggs cut into eight pieces each, half an ounce butter, a half teaspoon salt, half teaspoon sugar, one saltspoon grated nutmeg and a half gill cream. Mix well with a wooden spoon and cook for ten minutes, lightly mixing once in a while, dress on a vegetable dish and serve. 1535. ROAST GUINEA FOWLS Singe, draw, cut off heads and feet from two small, tender guinea fowls; neatly truss, season equally with a teaspoon salt, a half teaspoon WEDNESDAY, SECOND WEEK OF MAY 453 white pepper and two saltspoons ground allspice. Cover the breasts with very thin slices of larding pork. Lay in a roasting pan, pour a half gill of water into the pan, then set in oven to roast for forty minutes, turning and basting once in a while. Remove, dress on a hot dish, untruss, decorate with a little watercress, skim the fat from the gravy, pour over the birds and serve. 1536. CHOUX PRALINES Prepare a pate-a-choux (No. 336). Slide a tube half an inch in diameter at the bottom of a pastry bag, then drop in the pate-a-choux and carefully press the paste down into a pastry sheet, in six equal cakes two inches high. Finely chop two ounces shelled almonds and sprinkle over the cakes. With the blade of a small knife very lightly press the almonds in the cake on the surface, set the pan in a moderate oven for twenty-five minutes, remove and let cool off for ten minutes. Then with the point of a knife make an incision at one side of each cake, fill each cavity with a vanilla whipped cream (No. 337), sprinkle a little powdered sugar over, dress on a dish and serve.

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Yarmouth Bloaters (311) Steaks with Onions (294) 1537. POACHED EGGS, HOLLANDAISE Prepare twelve poached eggs (No. 106), dress on a hot dish on the toasts, pour a Hollandaise sauce (No. 279) over, sprinkle with a half teaspoon finely chopped parsley and serve. Crab Meat Fritters Almondigas (314) Fried Oyster Plants (968) Apricot Tartlets (161) Cut two pounds shin of veal into very small pieces and place in a saucepan with a sliced carrot, two each sliced onions, leeks, branches celery, parsley, one branch chervil, one sprig thyme, one bay leaf, two cloves and whites of two eggs. Sharply mix with the spatula for three minutes, pour in three quarts cold water, season with a tablespoon salt and half a teaspoon pepper, then let it come to a boil; add one pound knuckle raw veal, cover pan, shift it to corner of range and let slowly simmer two hours, strain through a double dampened cheesecloth into six cups and serve. 1539. CRAB MEAT FRITTERS Place in a bowl six ounces flour, crack in three fresh eggs, add one and a half gills cold milk, a half teaspoon baking powder, half teaspoon salt, two saltspoons white pepper, one saltspoon grated nutmeg, half teaspoon freshly chopped parsley, the juice of quarter sound lemon, and sharply mix with a whisk three minutes. Add one pound fresh crab meat flakes and lightly mix with a wooden spoon three minutes. Heat three tablespoons lard in a large frying pan, take up a tablespoon of the preparation and drop in the pan in cake form, and proceed in same way until preparation is all dropped in the pan, then gently fry until a nice golden colour, or three minutes on each side. Remove, drain on a cloth, dress on a dish with a folded napkin, decorate with six quarters of lemon and a little parsley greens and serve. Olives Canapes of Ham (301)

From The International Cook Book, 1906, page 471. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1540. CONSOMM£, CROUTE AU POT Prepare and strain into another saucepan a consomme (No. 52). Cut into very small square strips two each small red carrots and white turnips. Cut a quarter of a small cabbage into one-inch strips. Finely slice one leek and two small white onions. Place these articles in a small saucepan, with half ounce butter, half a teaspoon salt, half teaspoon sugar, two saltspoons white pepper and two gills of the consomme; mix well, boil for five minutes, then set in the oven for one hour. Remove, add all the contents of the pan to the consomme", add the leaves of two branches chervil, and boil for five minutes. Pour in an earthen soup tureen, adding six slices of toasted French bread to the soup and serve. 1541. RICE, VALENCIENNE Finely chop a sound green pepper with a medium white onion and lightly brown in a saucepan with two tablespoons oil for five minutes. Add six ounces raw rice and brown eight minutes, frequently stirring meanwhile. Moisten with a pint of broth and two gills tomato sauce (No. 1 6), add three Spanish sweet peppers cut into small squares, three tablespoons cooked green peas, half teaspoon salt, three saltspoons white pepper and a saltspoon Spanish saffron. Mix well, cover pan and set in oven forty-five minutes, remove, dress on a vegetable dish 1542. GATEAU, CONSTANTINE Place in a bowl four ounces fine sugar, adding five egg yolks, one teaspoon orange-flower water, two ounces finely chopped peeled pisTHURSDAY, SECOND WEEK OF MAY 455 tachios, and briskly stir with a wooden spoon ten minutes. Beat up the whites of five eggs to a stiff froth and gradually add to yolks, with three ounces sifted flour and a saltspoon salt, gently mixing with the skimmer meanwhile. Lightly butter a small square pastry pan, line bottom with a sheet of paper, then drop in preparation, neatly smooth surface, and set in a moderate oven thirty minutes. Remove and let cool off, turn on a pastry grill with a pan underneath, and remove paper. Place three ounces glazed sugar in a saucepan with a tablespoon very strong-made coffee, the white of half an egg, and briskly stir on the fire while heating for three minutes. Remove, pour in a tablespoon good kirsch, mix well, then spread this glaze over the cake, let cool off, dress on a dish with a folded napkin and serve.

From The International Cook Book, 1906, page 472. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bananas in Cream (151) Cracked Wheat (656) Egg Cocotte, Egyptienne Fin don Haddock (76) English Mutton Chops (262) Potatoes, Failles (611) 1543. EGG COCOTTE, EGYPTIENNE Thoroughly drain a half pint sweet corn, place in a small saucepan with half ounce butter, one and a half gills cream, two saltspoons salt, half saltspoon cayenne pepper and half saltspoon grated nutmeg; lightly mix and let boil for ten minutes, remove, then evenly divide in six egg-cocotte dishes. Carefully crack two fresh eggs into each dish, season equally with half teaspoon salt and two saltspoons white pepper, evenly sprinkle a tablespoon grated Parmesan cheese over them, then set in oven to bake for five minutes. Remove and serve. Canape's, Lorenzo (538)

From The International Cook Book, 1906, page 473. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1544. BROCHETTE OF LAMB DIABLE", BUCHAN Cut one and a half pounds raw lamb from a leg into inch-square pieces quarter of an inch thick. Season with a teaspoon salt and half teaspoon paprika, and turn them well in seasoning. Cut same quantity of lean raw bacon into same size but exceedingly thin, and arrange on six skewers alternately, evenly divided. Turn well in a tablespoon of oil on a plate, arrange on a double broiler and broil for six minutes on each side, then remove, evenly spread a devilled butter (No. n) around them, roll in bread crumbs and broil again for two minutes on each side, dress on a hot dish, decorate with a little watercress and serve. 1545. BOILED ONIONS, CREAM SAUCE Carefully peel twenty-four small white onions, plunge in two quarts boiling water with a table spoon salt and boil for fifty minutes. Drain on a sieve, place in a small frying pan with a cream sauce (No. 736), boil for five minutes, then dress on a vegetable dish and serve. 1546. COCOANUT PIE Roll out on a lightly floured table a quarter pound of pie paste (No. 117) to a very thin round layer. Lightly butter a deep pie plate, arrange the paste over the plate, neatly pressing it down at the bottom and all around the edge. Trim the edges, then line the inside of the paste with a lightly buttered paper, fill up with dried (already used) beans, egg border all around, and set in oven for fifteen minutes. Remove to a table. Crack four fresh eggs into a bowl, add four ounces sugar, one teaspoon vanilla essence, three-quarters pint of cold milk and a gill cold cream. Mix well with a whisk for two minutes, press through a cheesecloth into a bowl, add three ounces freshly grated cocoanut, and mix a little. Remove beans and paper from the pie plate, wipe inside of plate, pour in preparation, set in oven for twenty minutes. Remove, let cool off, sprinkle a little powdered sugar over and serve. Little Neck Clams (1457)

From The International Cook Book, 1906, page 473. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1547. GUMBO Li£ WITH ASPARAGUS Thoroughly wash a bunch of green asparagus, cut in small pieces, and place in a saucepan with a pint and a half water, one sliced onion, two branches parsley, one clove, half a teaspoon salt and one teaspoon sugar; lightly mix, then let boil forty-five minutes, press through a sieve into a small saucepan and keep hot. Cut into small dice pieces one onion, two green peppers, two leeks, two ounces lean raw ham, a boned raw leg of a fowl (if handy), and two ounces lean raw veal; place these in a saucepan with half ounce butter and lightly brown ten minutes, occasionally stirring, then pour in three pints broth (No. 701), one quart water; boil fifteen minutes, add three tablespoons raw rice, boil ten minutes. Then add twelve well-trimmed fresh okras cut in half -inch pieces, and two medium, fresh red tomatoes, each cut in eight pieces. Season with a teaspoon salt, three saltspoons white pepper, and slowly boil for forty minutes. Pour the asparagus pure*e into this pan, mix well with wooden spoon for a minute, then boil five minutes more, pour into a soup tureen and serve. THURSDAY, SECOND WEEK OF MAY 457 1548. PICKEREL, CAVOUR Procure a three-pound fresh pickerel, trim well and wipe, place in a frying pan with six stoned and sliced queen olives, six sliced canned mushrooms, half teaspoon freshly chopped parsley, two tablespoons sherry, two gills demi-glace (No. 122), half ounce butter and a half teaspoon salt; mix lightly, cover fish with a lightly buttered paper, boil on range five minutes, then set in oven thirty minutes. Remove, lift up paper, carefully dress fish on a hot dish, boil sauce five minutes, then add two tablespoons freshly grated horseradish; lightly mix, pour sauce over fish, decorate with six heart-shaped bread croutons (No. 90) around dish and serve. 1549. POTATOES, POULETTE Boil in two quarts water with a teaspoon salt twelve even-sized, small potatoes for thirty minutes. Drain, peel and keep hot. Heat one and a half tablespoons melted butter in a saucepan, add three finely chopped shallots and brown three minutes, then add three tablespoons flour and mix well while heating half a minute; pour in one gill hot milk, half gill cream, half teaspoon freshly chopped parsley, the juice of a quarter of a lemon, half teaspoon salt, one saltspoon cayenne pepper and a saltspoon grated nutmeg. Sharply mix with wooden spoon until it comes to a boil, add one egg yolk, sharply mix for one minute, then add the potatoes; gently turn them in the sauce without boiling, for two minutes, being careful not to break them, dress on a 1550. TOURNEDOS OF BEEF, IMPERIAL Cut six equal pieces from a well-trimmed two-pound filet of beef, neatly flatten, and season with a teaspoon salt and two saltspoons pepper. Prepare a Bearnaise sauce (No. 34) and divide in half. Place a gill of tomato sauce in a saucepan and let it reduce to a quarter of the quantity, and mix this tomato in one part of the Bearnaise. Heat a tablespoon melted butter in a frying pan, lay the filets in one beside another, and briskly fry for three minutes on each side. Dress them on six round bread croutons, of same size as the tournedos, on a large hot dish. With a tablespoon spread the plain Bearnaise sauce on half of the surface of each tournedo, and the Be"arnaise with the tomato on other half of same, arrange a very thin slice of truffle on top of each and serve. 1551. WALNUT ICE CREAM Crack, pick out and finely chop the meat of eighteen large or twentyfour medium-sized sound walnuts. Prepare a vanilla ice cream preparation (No. 42), and when strained into the freezer add the chopped walnuts, with two tablespoons maraschino, lightly mix with a spatula, then proceed to freeze the same as

From The International Cook Book, 1906, page 474. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1552. EGGS, CIENFUEGOS Heat in a saucepan one tablespoon melted butter, add one green pepper and a half onion, finely chopped; lightly brown five minutes, then add three finely chopped peeled red tomatoes and three finely sliced vinegar pickles. Season with three saltspoons salt, three saltspoons sugar and one saltspoon white pepper; mix well and let cook eight minutes, lightly stirring occasionally. Add half ounce good butter, mix a little and divide into six shirred-egg dishes. Carefully crack two fresh eggs into each dish, season evenly with a half teaspoon salt and two saltspoons white pepper, set in oven to bake three minutes, 1553. PORGIES SAUT£ WITH FINES HERBES Neatly scale, trim and wipe six nice small, fresh, fat porgies. Season with a teaspoon salt and half teaspoon white pepper, lightly baste with a little fresh milk and lightly roll in flour. Heat one and a half tablespoons melted butter in a frying pan, add fish one beside another, and gently fry for six minutes on each side. Dress on a hot dish, sprinkle a half teaspoon freshly chopped parsley over them, a saltspoon each chopped chives and chervil; squeeze over them the juice of a half lemon and place half ounce butter in the pan in which they were fried, toss well on the fire until of a light brown, then pour over fish and serve. 1554. JELLY CAKES Prepare the cakes exactly the same as (No. 136), and as soon as taken out of the pan spread a half teaspoon currant jelly over each cake and serve with maple syrup separately.

From The International Cook Book, 1906, page 476. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1555. CLAM STEW WITH CELERY Cut a well-cleaned white celery stalk in small dice pieces and place in a saucepan with a quart and a half water, half a teaspoon salt, and let boil forty minutes. Then add forty-eight little neck clams with their FRIDAY, SECOND WEEK OF MAY 459 liquor, season with two saltspoons cayenne pepper and boil ten minutes. Pour in a pint and a half hot milk, half gill cream and one ounce good butter; mix well, and as soon as it comes to a boil skim off the scum, pour in a soup tureen and serve with a plate of oysterettes. 1556. CHICKEN (OR TURKEY) HASH, MORENO AU GRATIN Pick off all the meat from the turkey left over from yesterday and cut into small dice pieces. Cut also two boiled cold potatoes and four Spanish sweet peppers same way. Mix in a frying pan a tablespoon butter with one and a half tablespoons flour and heat for half minute, then pour in two gills hot milk. Mix with a wooden spoon until it comes to a boil, add the chicken, potatoes and peppers, season with half teaspoon salt, a saltspoon paprika and a saltspoon grated nutmeg; lightly mix and let cook ten minutes, occasionally mixing meanwhile, then add half gill cream and half ounce good butter. Mix well, pour into a baking dish, sprinkle two tablespoons grated Parmesan cheese over, arrange a few little bits of butter on top, set in oven fifteen Celery (86) Canapes of Anchovies (141)

From The International Cook Book, 1906, page 476. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1557. BISQUE or LOBSTER, JULIENNE Cut into small julienne strips two small carrots, one white turnip, two leeks, one medium white onion, two branches celery and a quarter of a very small white cabbage. Mix them together, then place in a saucepan with half ounce butter, half teaspoon salt, one teaspoon sugar and two gills water. Mix well, cover pan and set in oven fifty minutes, remove and keep hot. Prepare a {risque of lobster (No. 1336) and add the above prepared vegetables, mix a little, pour into a soup tureen and serve. 1558. FRESH MACKEREL, MIGNONETTE Cut the head off and split in two a three-pound piece of fresh mackerel, remove spinal bone and wipe neatly, then place in a lightly buttered baking dish. Place in a bowl one ounce butter, two tablespoons flour, three tablespoons bread crumbs, four finely chopped shallots, a half bean chopped garlic, half teaspoon freshly chopped parsley, half teaspoon chopped chives, one teaspoon curry powder, a teaspoon paprika, half teaspoon salt, two saltspoons grated nutmeg, one saltspoon thyme and one saltspoon crushed bay leaf; mix well with a spoon two minutes, then spread this mixture and squeeze the juice of half a lemon over the mackerel, set in oven to bake forty minutes, remove and send to table in same dish. 1559. JELLY, YVETTE Prepare, freeze and serve a rum jelly (No. 1171), only substituting the same quantity of creme yvette for the rum.

From The International Cook Book, 1906, page 477. Read from the scan by computer, so a word may be off; the page itself shows the original.

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oiled Fresh Herrings, Anchovy Butter (798) Pigs' Feet on Toast (434) Potatoes, Bdarnaise (1001) 1560. FRIED EGGS, SAUCE ROBERT Prepare and keep hot a Robert sauce (No. 1066). Heat a tablespoon melted butter in a large frying pan, carefully crack in twelve fresh eggs, season with half teaspoon salt and two saltspoons white pepper, fry on fire one minute, then set in oven five minutes. Remove, carefully slide them on a large hot dish, pour the Robert sauce over them and serve.

From The International Cook Book, 1906, page 478. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1561. SHAD ROES, NEWBURGH Plunge two shad roes of a pound and a quarter each in a quart of boiling water, with a teaspoon salt and two tablespoons vinegar, and boil ten minutes; lift them up, drain on a cloth and cut in one-inch pieces. Heat one and a half tablespoons melted butter in a frying pan, carefully place in the pieces one beside another, without breaking them, and fry for two minutes on each side. Pour in two tablespoons sherry, one tablespoon brandy, one gill milk, a half gill cream, half teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Gently toss them and let slowly boil for ten minutes. Dilute two egg yolks with a quarter gill cream and add to the roes; shuffle the pan while heating without boiling for two minutes, place in a chafing dish or soup tureen and serve. 1562. COQUILLES OF BEEF WITH CURRY Pick off all the meat from the roast beef left over from yesterday and cut it into inch-square slices. Slice to the same size two cold boiled potatoes, add to the beef and keep on a plate. Cut in halves one medium onion and one green pepper, place in a saucepan with half an ounce butter and fry five minutes, then add two ounces raw lean ham cut in quarter-inch squw SATURDAY, SECOND WEEK OF MAY 461 pieces, and half a peeled eggplant cut the same way; cook ten minutes, lightly stirring meanwhile, add the beef and potatoes, season with a teaspoon salt, a teaspoon curry powder and half teaspoon white pepper. Moisten with two gills demi-glace (No. 122) and two gills tomato sauce (No. 1 6) lightly mix, then cover pan and set in oven forty-five minutes. Remove. Mix on a plate half a tablespoon butter with a tablespoon flour and add little by little to the beef, lightly mixing meanwhile. Divide preparation into six table shells, dredge four tablespoons fresh bread crumbs over them, evenly divided, arrange on a roasting tin, set in oven for fifteen minutes, remove and serve. 1563. PLAIN WELSH RAREBIT Place a gill of Bass's ale in a small saucepan with a tablespoon Worcestershire sauce and a saltspoon cayenne pepper, and as soon as it briskly boils add one pound very rich, fresh, finely chopped American cheese, and continually stir with a wooden spoon until thoroughly melted Have six freshly prepared slices of toast on six very hot egg dishes on range, evenly divide the cheese over the six slices of toast and send to the table as hot as possible. Consomme", Chatelaine Broiled Kingfish (792)

From The International Cook Book, 1906, page 478. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mutton Chops, Bouchere Cauliflower, Saute* (631) Roast Goose, Apple Sauce (1109) Maraschino Pudding (655) 1564. CONSOMME", CHATELAINE Prepare and strain a consomme (No. 52) into another saucepan. Place one finely minced white onion in a saucepan with half pint milk, three saltspoons salt, a saltspoon cayenne and a saltspoon grated nutmeg, and let boil fifteen minutes. Place one whole egg and the yolk of another in a bowl with a tablespoon cream; sharply mix with the whisk, then gradually add the milk and onions, whisking meanwhile. Strain through a cheesecloth into three lightly buttered pudding moulds, place in a small frying pan, pour hot water up to half their height, then set in oven with the door open ten minutes. Remove, let get cold, unmould, then cut in slices a fifth of an inch thick, place in a soup tureen with three tablespoons cooked green peas and three tablespoons cooked string beans cut in very small pieces, pour the boiling consomme* over and serve. 1565. POTATOES, VERT-PR^ Remove the stalks and thoroughly wash a pint of very fresh spinach leaves, drain, and plunge in a quart of boiling water with a teaspoon salt for ten minutes. Drain on a sieve and press out all the water, then chop them exceedingly fine. Prepare a mashed potato preparation (No. 178), add and mix well the spinach with the potatoes, dress on a vegetable dish, neatly smooth all around with the blade of a knife and serve. 1566. MUTTON CHOPS, BOUCHERE Lightly flatten without trimming six tender mutton chops. Mix on a plate a tablespoon oil with a teaspoon salt and half teaspoon white pepper. Repeatedly turn the chops in the seasoning, then roll in fresh bread crumbs and broil on a brisk charcoal fire five minutes on each side. Remove, dress on a dish, crown shape, adjust a curled paper at end of each chop and serve.

From The International Cook Book, 1906, page 479. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cornmeal Mush (326) Omelette, Piora Smelts Sautes, Fines Herbes (754) Lamb Chops (748) French Fried Potatoes (8) 1567. OMELETTE, PIORA Carefully crack eight fresh eggs in a bowl, add a half gill cream, one ounce rich Swiss cheese in very small dice pieces, half teaspoon salt, three saltspoons white pepper and half a teaspoon French mustard. Sharply beat up with a fork for two minutes. Cut one ounce raw lean bacon into small dice pieces, and fry the bacon in a tablespoon melted butter in a frying pan five minutes, frequently tossing it meanwhile. Drop in the beaten eggs, mix with the fork for two minutes, let rest for a half minute; fold up opposite sides to meet in the centre, let rest for one minute, then turn on a hot dish and serve.

From The International Cook Book, 1906, page 480. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1568. SOFT SHELL CRABS, MEUNIERE Remove the spongy parts underneath the side points and the aprons from twelve fresh soft shell crabs, thoroughly wash and drain, season all around with a teaspoon1 salt and half teaspoon white pepper, lightly baste with a little cold milk, and roll in flour gently. Heat one and a half tablespoons melted butter in a frying pan, arrange crabs in pan one beside another, and briskly fry four minutes on each side. Remove, dress on a hot dish, one overlapping another, sprinkle half a teaspoon freshly chopped parsley and squeeze the juice of half a sound lemon over. Drain the butter from pan in which crabs were cooked, add a half ounce butter, toss well on fire till of a light brown, pour over crabs and serve. 1569. PILAFF OF GOOSE Pick off all the meat from the goose left over from yesterday and cut into small square pieces. Heat half an ounce butter in a saucepan, SUNDAY, THIRD WEEK OF MAY 463 add one finely chopped onion, one very finely chopped green pepper, and lightly brown five minutes, lightly mixing meanwhile. Then add four ounces raw rice and the meat, mix well and cook five minutes, season with a teaspoon salt, half teaspoon paprika and half teaspoon curry powder. Moisten with a half pint broth, two gills demi-glace (No. 122) and one gill tomato sauce (No. 16). Mix well, cook on range for five minutes, then set in oven forty minutes. Remove, place in a lightly buttered pudding mould, press down the pilaff in the mould and carefully unmould on a hot dish, pour a gill of hot demi-glace around N. B. Cut the goose bones into small pieces and add them to the demi-glace stock pot (No. 122). DINNER Celery (86) Canape's, Souvaroff

From The International Cook Book, 1906, page 480. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1583. SAGO WITH CREAM Place in a small enamelled saucepan a half pint water and half pint milk, with a half teaspoon salt; place on fire and as soon as it comes to a boil add six ounces sago. Mix well with a wooden spoon and let boil twenty minutes, occasionally stirring meanwhile, pour into a deep hot dish and serve with cold cream or milk and powdered sugar separately. 1584. SCRAMBLED EGGS, MANCHESTER Prepare six English muffins (No. 528). With a teaspoon scoop out all the interior, so as to form regular patties. Crack eight fresh eggs into a bowl, add half a gill milk, two saltspoons salt, two saltspoons white pepper, and sharply beat up with a fork for a minute. Heat a tablespoon butter in a frying pan, add twelve anchovies in oil cut in small pieces and gently cook three minutes, drop in the beaten eggs and cook six minutes, stirring meanwhile. Dress muffins on a large dish, evenly divide the scrambled eggs into them and serve. 1585. FRIED CORN CAKES Place in a bowl half a pound cornmeal flour with two tablespoons butter, two saltspoons baking powder, one egg and three tablespoons milk. Beat up with a whisk for two minutes. Lightly butter a large frying pan. Take a tablespoon of the cornmeal preparation and drop into pan; continue doing so till all finished, keeping them a little apart from one another, and fry for four minutes on each side or until of a nice golden colour. Remove, drain on a cloth, dress on a plate and Souffle" of Lobster (879)

From The International Cook Book, 1906, page 483. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1586. PORK AND BEANS, NEW YORK STYLE Soak a pint of large white beans in plenty of water over night, or six hours at least. Drain, place in a saucepan with two quarts water one and a half pounds salt pork, one carrot cut in quarters, one onion with two cloves stuck in it. Tie in a bunch two leeks, two branches parsley, one bay leaf and a sprig thyme, and add to pan with half a teaspoon white pepper, cover and let boil two and a half hours, remove, drain on a sieve, remove carrots, onions and bunch of herbs. Replace the beans in same pan, add one ounce good butter with a gill molasses, mix well, then place in a baking dish. Cut pork in thin slices and arrange them over the beans, one overlapping another, sprinkle two tablespoons fresh bread crumbs over, place in oven twenty-five minutes, remove 1587. APPLE PANCAKES Prepare a French pancake batter (No. 17). Peel and core two medium apples cut in quarters, then finely slice them. Heat half ounce good butter in a frying pan, add apples with half teaspoon vanilla essence and one tablespoon powdered sugar, toss them well and place in batter, mix well, and proceed to make and serve the cakes as per No. 17. MONDAY, THIRD WEEK OF MAY 467

From The International Cook Book, 1906, page 484. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Calves' Tongues en Papillotes Celery Braise" (359) Lettuce Salad (148) Banana Pudding 1588. POTAGE SORREL WITH RICE Remove stalks of a quart of very fresh sorrel. Wash well in running cold water, drain, press out water with hands, then cut it into julienne strips. Heat a tablespoon melted butter in a saucepan, add the sorrel, cover pan and let steam on a slow fire ten minutes. Add two tablespoons flour, mix well with spoon, moisten with two quarts white broth (No. 701) and one pint milk. Season with a teaspoon salt, half teaspoon white pepper and a teaspoon sugar, mix a little, add three ounces raw rice, then let slowly boil forty minutes; add the whites of two eggs, one gill cream, and boil one minute. Dilute the two egg yolks with a half gill milk, add to soup, continually mix while cooking for two minutes, remove, pour into a hot soup tureen and serve. 1589. CODFISH SAUTE", LYONNAISE Season three fresh codfish steaks of three-quarters of a pound each with a teaspoon salt and half teaspoon pepper. Heat one and a half tablespoons melted butter in a frying pan, add two finely sliced white onions, gently brown for five minutes, place in the steaks one beside another, and briskly fry four minutes on each side. Set in oven to bake for ten minutes, remove, dress on a hot dish, pour two tablespoons vinegar and half teaspoon freshly chopped parsley in pan, mix well, pour over fish and serve. 1590. CALVES' TONGUES EN PAPILLOTES Place a mirepoix (No. 271) in a saucepan and lay over it three fresh calves' tongues. Moisten with three quarts water, adding a tablespoon salt and half teaspoon pepper, cover pan, and let gently boil on range for one hour and ten minutes. Take up the tongues, skin, neatly trim, and cut each in two lengthwise. Prepare an Italian sauce (No. 1244), adding three tablespoons bread crumbs, mix well and keep on table. Broil twelve very thin slices ham two minutes on each side and keep on a plate. Have six sheets white paper sixteen inches square, fold in two, then cut in heart shape the length and width of pan, and lightly oil both sides. Place a slice of ham on one side of paper, spread a tablespoon Italian sauce and lay a piece of tongue on top of same; spread another tablespoon of sauce over the tongue, arrange another piece of ham on top, and fold up the two edges together firmly, so as to entirely envelop articles. Proceed the same with others, place on a roasting tin, set in oven ten minutes, remove, dress on a dish and sei\e. 1591. BANANA PUDDING Place in a bowl four ounces granulated sugar, one ounce butter, three egg yolks, a teaspoon vanilla essence, and briskly stir with a wooden spoon five minutes. Add four ounces sifted flour, three finely sliced, peeled, sound bananas, and gently mix. Beat up whites of the three eggs to a stiff froth, and gradually add to mixture, place preparation in a lightly buttered pudding mould, set to bake in a moderate oven for forty minutes, remove, unmould on a hot dish, pour a raspberry sauce (No. 714) over and serve.

From The International Cook Book, 1906, page 485. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Grape Fruit (130) Malta Vita Eggs Molet, Baltimore Kippered Herring (153) Hamburg Steaks with Onions (108) 1592. MALTA VITA Place a small quantity of Malta on the saucers, pour a little cream or fruit juice one side of saucer and moisten article as eaten. 1593. EGGS MOLET, BALTIMORE Cut six large raw oysters in four pieces each, place in a small saucepan with a finely chopped truffle, two tablespoons sherry, one and a half gills demi-glace (No. 122), half teaspoon freshly chopped parsley and half saltspoon cayenne pepper. Mix well and let boil for five minutes. Boil twelve fresh eggs for five minutes, take up and plunge in cold water for one minute, shell, dress on a dish, pour sauce over and serve. Consomme" in Cups (52) Soft Clams, Grant

From The International Cook Book, 1906, page 486. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1694. SOFT CLAMS, GRANT Discard all sandy parts of thirty-six large, very fresh, soft clams, keeping nothing but the perfect bodies. Plunge in boiling water for one minute, drain and keep on a plate. Heat one and a half tablespoons melted butter in a saucepan, adding three sound, very finely chopped shallots, half a finely chopped green pepper, two white, crisp branches celery also finely chopped, and brown to a nice light-brown colour, occasionally stirring meanwhile; add two tablespoons flour, stirring while heating for one minute. Pour in one gill cream, one gill milk, two tablespoons sherry, a teaspoon anchovy essence, a tablespoon Worcestershire sauce, half a teaspoon salt, a saltspoon cayenne pepper and a saltspoon grated nutmeg. Mix well until it comes to a boil, then add the clams; carefully mix without breaking them. Pour into a baking dish, arrange TUESDAY, THIRD WEEK OF MAY 469 six thin slices broiled bacon (No. 13) on top, sprinkle two tablespoons Parmesan cheese over, divide half ounce good butter in small bits on top, set in oven to bake for ten minutes, or until a nice golden colour, remove 1595. VIRGINIA HAM GLAC£ WITH SPINACH Procure a very small raw Virginia ham, soak in cold water for six hours, then boil in plenty of boiling water for three hours. Remove, tear off skin and neatly trim all the black adherings and lay in a roasting tin; dredge two ounces granulated sugar over, pour three tablespoons good sherry in the pan, then set in the oven to glaze for twentyfive minutes, frequently basting meanwhile. Dress on a hot dish, and arrange the same amount of spinach (No. 247) around the ham. Pour one and a half gills demi-glace in the roasting pan, boil for five minutes, pour the sauce around the dish, adjust a curled paper at the end bone and serve. 1596. ORANGE FRITTERS Peel, skin and divide three sound, juicy oranges in sections, place in a bowl with an ounce sugar and two tablespoons rum, turn well in seasoning, and let infuse for fifteen minutes. Prepare a frying batter (No. 204), roll the oranges in the batter, then drop in boiling fat and fry for ten minutes. Remove, drain on a cloth, dress on a dish with a folded napkin, sprinkle a little powdered sugar

From The International Cook Book, 1906, page 486. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1597. TUNNY FISH, PICKLED Open a small can of tunny fish, cut six very thin, small slices, dress on a side dish with a few leaves green lettuce and six slices lemon and serve. 1598. PUR£E OF PEAS WITH VERMICELLI Prepare and keep hot a puree St. Germain (No. 142). Crack four ounces vermicelli, plunge in a pint of boiling water with half teaspoon salt and boil for fifteen minutes, drain on a sieve, add to the puree, boil for five minutes, pour in a soup tureen and serve. 1599. WEAKFISH SAUT£ AU CERFEUIL Scale, trim and wipe a very fresh weakfish of three pounds. Heat two tablespoons oil in a frying pan, season fish with a teaspoon salt and half teaspoon white pepper, add it to the pan and gently fry for five minutes on each side, then set in the oven for ten minutes. Remove, dress on a hot dish, free the pan of oil, add half ounce good butter, then toss on the fire until of a nice brown colour. Add the leaves of three branches chervil and the juice of half a sound lemon, lightly toss, pour over the fish and serve. 1600. CHICKEN (OR TURKEY) CROQUETTES, SAUCE P£RIGUEUX Pick out all the meat from the turkey left over from yesterday, cut into small dice, then proceed to finish the croquettes exactly as No. 700. Dress on a dish, adjust a paper frill at end of each croquette, pour a hot sauce perigueux (No. 677) around and serve. 1601. FRESH ASPARAGUS TIPS IN CREAM Cut all tender parts of a large bunch of fresh green asparagus in one-inch-long pieces. Plunge in a quart boiling water with a teaspoon salt, a teaspoon sugar, boil twenty minutes and drain on a sieve. Mix in a saucepan a half ounce butter with one ounce flour, heat for a half minute, then pour in one gill hot milk, one gill cream, half teaspoon salt, half teaspoon sugar, one saltspoon grated nutmeg; mix well with a wooden spoon until it comes to a boil, then add the tips with half ounce good butter; mix well, let boil for five minutes, pour in a vegetable 1602. CHOCOLATE BISCUITS WITH JAM Place four ounces powdered sugar in a bowl with five egg yolks, one saltspoon salt, a half teaspoon vanilla essence, and mix well with a wooden spoon for five minutes. Beat up the whites of the five eggs to a stiff froth, add to the yolks with three ounces sifted flour, and lightly mix with a skimmer. Line a lightly buttered small square pastry pan with lightly buttered paper, drop in the preparation, neatly smooth the surface, sprinkle a little powdered sugar over, and set in a moderate oven for twenty-five minutes. Remove, let cool off, turn the cake on a clean table, lift up the paper and spread three tablespoons raspberry jam over surface of cake. Prepare a glace au chocolate (No. 1281), spread evenly over the jam and let cool off. Cut the cake in twelve even pieces, dress on a dish with a folded napkin, set in the oven for ten seconds, remove and serve.

From The International Cook Book, 1906, page 487. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Baked Apples (44) Cream of Wheat Eggs, Calcutta Broiled Bluefish (328) Calves' Liver with Bacon (155) Potatoes au Gratin (672^ 1603. CREAM OF WHEAT Place in a saucepan a half pint each water and milk with three saltspoons salt, and as soon as it comes to a boil add a half cup cream of wheat; lightly mix with a wooden spoon and let gently boil for thirty minutes, stirring at the bottom occasionally, pour into a hot deep dish and serve with cream and powdered sugar separately. WEDNESDAY, THIRD WEEK OF MAY 471 1604. EGGS, CALCUTTA * Plunge four ounces raw rice into a pint boiling water and boil for thirty-five minutes, thoroughly drain on a sieve, then place in a large baking dish, adding one and a half gills cream or rich milk, half ounce good butter, half teaspoon curry powder, half teaspoon salt, one saltspoon each cayenne and grated nutmeg; mix well and let come to a boil, then carefully crack in twelve fresh eggs, season evenly with a half teaspoon salt and two saltspoons white pepper, set in the oven for six minutes,

From The International Cook Book, 1906, page 488. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pieds-Paquet, Marseillaise (1442) Macaroni, Suisse Gateaux Religieuses (837) 1605. FROGS' LEGS, SAUT£ MEUNIERE Clip off with scissors the claws of one and a half pounds fresh frogs' legs, thoroughly wipe them, place on a plate, season with half teaspoon salt and two saltspoons white pepper, lightly baste with milk, then roll in flour and briskly shake them on a sieve to remove all superfluous flour. Thoroughly heat two tablespoons melted butter in a frying pan, add the legs and brown for fifteen minutes, gently tossing meanwhile. Dress on a dish, sprinkle over half teaspoon freshly chopped parsley and the juice of half a lemon. Place half ounce butter in pan, toss on fire until a light brown, pour over the legs and serve. 1606. MACARONI, SUISSE Boil three-quarters of a pound of best macaroni in three quarts water with a teaspoon salt for forty minutes. Drain on a sieve, return to the saucepan, season with half teaspoon salt, half teaspoon white pepper and a saltspoon grated nutmeg, adding one ounce good butter and two ounces grated Swiss cheese; carefully mix with a fork until well amalgamated, transfer to a deep dish. Nicely brown a very finely chopped white onion in a frying pan with a tablespoon butter for eight minutes, frequently mixing meanwhile, then pour over macaroni and serve. Celery (86) Devilled Almonds (954)

From The International Cook Book, 1906, page 489. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Squabs en Estouffade (59?) Asparagus, Sauce Mousseline Roast Ribs of Lamb, Mint Sauce (255) Romaine Salad (214) Honey Pudding 1607. CONSOMM£ CHIFFONNADE, AUX FINES HERBES Prepare and strain into another saucepan a consomme* (No. 52), then let it gently simmer until required. Cut in very thin julienne strips six well-cleaned green lettuce leaves, six well-trimmed, clean leaves spinach and twelve thoroughly washed leaves of sorrel; place these green vegetables in a small saucepan with half ounce good butter and a teaspoon sugar; mix well, cover pan, let cook for ten minutes, stirring with fork once in a while; drain on sieve, add to consomme with two tablespoons each cooked asparagus tips, green peas and string beans cut in short pieces, a teaspoon freshly chopped parsley, half teaspoon chopped chives, leaves from two branches chervil, season with teaspoon sugar, lightly mix, boil ten minutes, pour consomme in tureen and serve. 1608. PLANKED POMPANO, BRESLIN Procure two very fresh pompanos one and a half pounds each. Neatly trim and wipe, make a few incisions on both sides of the skin of each, evenly season with a teaspoon salt, half teaspoon paprika and half teaspoon curry powder. Completely oil the surface of an oak plank (board), lay the fish one beside another on the plank, baste with a little melted butter, set in the oven to bake for twenty minutes and remove to a table. Have a brioche potato preparation (No. 91). Place the potatoes in a pastry bag with a dentilated tube at the bottom, and by carefully pressing it down make a nice border around the edges of the plank. Finely slice ten medium-sized, peeled and thoroughly cleaned fresh mushrooms, one green pepper and four sound shallots, and lightly brown these articles in a frying pan with a tablespoon sweet oil for five minutes, then place them on top of the pompanos. Neatly arrange two finely sliced, peeled raw red tomatoes around the fish, sprinkle over half teaspoon salt, three saltspoons pepper, half teaspoon finely chopped parsley, one tablespoon fresh bread crumbs and the juice of half a lemon. Set in the oven to bake for twenty-five minutes, remove and serve. 1609. HONEY PUDDING Place four ounces honey in a bowl with four ounces stale cakes or bread crumbs, stir with a wooden spoon three minutes, then add two ounces rice flour, the grated rind of a lemon, half teaspoon ground ginger, one gill milk, one ounce butter, the yolks of three eggs, and sharply mix for five minutes. Beat up the whites of the three eggs to a stiff froth, gradually add to mixture, and gently mix with the skimmer for a minute. Pour the preparation into a lightly buttered pudding mould, set in oven and bake for fifteen minutes, remove, unmould on a dish, pour a Groseille-maraschino sauce (No. 771) over and serve.

From The International Cook Book, 1906, page 489. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Shad. Anchovy Butter (1289) Beefsteaks, Maitre d'Hotel (172) Potatoes Saute" (135) 1610. CERO FRUTO Place two ounces Cero Fruto in a clean tin, set in the oven to heat for five minutes, frequently tossing meanwhile. Remove, evenly divide into six saucers, and serve with cream or thick cold milk separately. THURSDAY, THIRD WEEK OF MAY 473 1611. POACHED EGGS, TARRAGON Place three quarts water in a saucepan with a tablespoon salt and two tablespoons tarragon vinegar, and as soon as it comes to a boil carefully crack six fresh eggs and poach them for three minutes. Carefull) lift up with the skimmer and arrange over three freshly prepared pieces of toast. Prepare six more in a similar way, and sprinkle over all two teaspoons freshly chopped tarragon leaves. Have an ounce butter in a frying pan, and toss on the fire until of a nice light brown colour, pour over the eggs and serve.

From The International Cook Book, 1906, page 490. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Goulash, Hungarian (263) String Beans with Butter (1579) French Pancakes au Kummel (426) 1612. LOBSTER PATTIES, AUGUSTA 4 Prepare and keep hot six small patties (No. 929). Plunge two live lobsters, one and a half pounds each, in a gallon boiling water with a tablespoon salt for twenty minutes. Lift up, let cool off, crack the shells, pick out all the meat and cut in half-inch pieces. Heat one and a half ounces good butter in a saucepan, add half a finely chopped onion, four chopped branches celery, one scund, seedless green pepper, and gently brown for eight minutes, occasionally stirring meanwhile. Add the lobsters, with eighteen freshly opened little neck clams, six sliced canned mushrooms, half teaspoon salt, two saltspoons cayenne and one saltspoon grated nutmeg. Mix well and cook for five minutes, sprinkle over two ounces flour, and stir well while cooking for one minute. Pour in two tablespoons sherry, one gill hot milk and one gill cream, mix well until it comes to a boil, and let slowly boil for ten minutes. Dilute an egg yolk with two tablespoons cream, the juice of a quarter lemon, and add to the lobster; mix while heating for two minutes, remove, dress the patties on a hot dish, fill with the preparation, cover and serve. Little Neck Clams (1457)

From The International Cook Book, 1906, page 491. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Potatoes, Brabant (1220) Mutton Steaks, Carozzi Fried Eggplant (460) Roast Chicken (290) Escarole Salad (100) Coffee Ice Cream Lady Fingers (150) 1613. POTAGE VEAL, INDIENNE Cut in small square pieces half pound raw lean veal, one medium red carrot, one white medium onion, two well-cleaned leeks, one medium green pepper and three branches crisp, white celery. Place these in a large saucepan with half an ounce clarified butter and brown for fifteen minutes, stirring meanwhile with a wooden spoon. Moisten with three quarts hot water and two gills tomato sauce (No. 16); add one pound knuckle of veal, one tablespoon salt, half teaspoon white pepper, one teaspoon curry powder and two tablespoons Worcestershire sauce. Mix well and gently boil for forty-five minutes, then add three ounces raw rice, three slices peeled eggplant and two peeled and cored apples cut in small squares, lightly mix, then boil for forty minutes longer. Remove bone, skim the fat from the surface, pour into a hot tureen and serve. 1614. CHICKEN HALIBUT, CAPER SAUCE Procure three slices fresh chicken halibut of three-quarters of a pound each. Place in a frying pan with half ounce butter, half gill white wine, one gill water, two branches parsley, juice of a quarter lemon, a teaspoon salt and half teaspoon white pepper. Cover fish with lightly buttered paper, then cook on range five minutes and set in oven for twenty-five minutes and remove, lift up paper, take up fish with a skimmer v dress on a hot dish and remove spinal bone. Prepare a caper sauce (No. 1246), add two tablespoons of the fish liquor to the caper sauce, mix well, pour over fish and serve. 1615. MUTTON STEAKS, CAROZZI Cut three steaks from a tender leg of mutton, three-quarters of a pound each, evenly season all around with a teaspoon salt, half teaspoon white pepper and two saltspoons cayenne. Heat two tablespoons melted butter in an earthen casserole, place steaks in it, and briskly fry on each side for five minutes on range. Take up with fork and keep on a plate, then add six finely chopped shallots to pan with chopped rind of a sound lemon, cook three minutes, then mix in a tablespoon flour. Moisten with a gill claret and one and a half gills water, mix well, then add half pint raw, fresh, tender peas, half teaspoon freshly chopped parsley, a bean chopped garlic, the leaves from a branch of chervil, three saltspoons salt and half teaspoon sugar. Mix well, let come to a boil, then add steaks, tightly cover pan, set in oven one hour, remove and serve without uncovering. 1616. COFFEE ICE CREAM Prepare a vanilla preparation (No. 42). Strain one gill freshly made strong coffee into preparation, mix it well, strain into freezer and proceed to freeze and serve as the vanilla.

From The International Cook Book, 1906, page 491. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1617. EGGS, WINGFIELD Finely slice a medium white onion, place in small saucepan with one and a half gills milk, three saltspoons salt, one saltspoon cayenne and FRIDAY, THIRD WEEK OF MAY 475 one saltspoon grated nutmeg, lightly mix, then boil twenty-five minutes. Strain through a Chinese strainer into a small saucepan, add one ounce good butter and a half gill cream; mix well. Divide this preparation into six egg-cocotte dishes, carefully crack two fresh eggs into each dish, evenly season with a half teaspoon salt and two saltspoons white pepper, lay on a tin, set in oven five minutes, remove and serve. 1618. VANILLA BUNS Sift a half pound flour on corner of table, make a fountain in centre, pour in it two gills cold milk, add a teaspoon compressed yeast and one saltspoon salt, and knead all well together with the hand for five minutes, or until a light dough. Place dough in large bowl, and set in cool place thirty minutes, then add two eggs, two ounces well-picked currants, half an ounce candied lemon-peels, finely chopped, and a teaspoon vanilla essence (No. 3232), then briskly beat up with the hand five minutes. Divide paste into six equal parts, roll out each piece into cake form and place in lightly buttered tin to rest fifteen minutes. Moisten with a beaten egg the surface of each, then set in oven twenty minutes, or till of a nice golden colour, remove and serve. Golden Buck (1144)

From The International Cook Book, 1906, page 492. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1619. LOBSTER CROQUETTES, SAUCE ITALIENNE Prepare a lobster forcemeat (No. 201). Divide forcemeat in six equal parts and roll out on a lightly floured table to nice croquette forms. Dip in beaten egg, then roll in bread crumbs, arrange in a frying basket and fry in boiling fat ten minutes. Lift up, drain well on cloth, pour an Italian sauce (No. 1244) on a hot dish, dress croquettes over, adjust a fancy frill paper at end of each croquette and serve. 1620. MUTTON LIVER, LORAINJC 3 Cut a. very fresh mutton liver in twelve slices and evenly season all around with a teaspoon salt and half teaspoon white pepper. Thoroughly heat one and a half tablespoons melted butter in frying pan, add the liver, and briskly fry three minutes on each side. Remove and keep on a plate. Add one each finely minced onion, green pepper and bean of garlic to the pan and gently brown for eight minutes, occasionally stirring meanwhile. Add three tablespoons flour, stir well, and brown three minutes more. Pour in two gills pure tomato juice, a half gill white wine, a half gill water, three saltspoons salt, a half saltspoon cayenne pepper and a half teaspoon chopped parsley. Continually mix with wooden spoon until it comes to a boil, then add the mutton liver, cover pan, and set in oven forty-five minutes. Remove, dress on a hot dish and serve. 1621. BOSTON CREAM PIE Place four ounces sugar in a copper basin with four eggs and half teaspoon vanilla essence, place basin on range, and sharply whisk for twelve minutes. Take from range and add four ounces sifted flour, gently mix with skimmer two minutes, add two ounces melted butter, lightly mix a minute more, drop preparation in a buttered deep pie plate and set in oven to bake twenty minutes. Remove, let cool off, split pie in half, crosswise, spread a creme patissiere (No. 1280) on the split side of both half cakes, join, close again, dredge powdered sugar

From The International Cook Book, 1906, page 493. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Roast Duckling with Apple Sauce (187) Chicory Salad (38) Jelly, Moscovite 1622. BISQUE OF SHAD ROES Cut in half-inch pieces two shad roes of about three-quarters of a pound each and keep on plate until required. Heat one ounce butter in a large saucepan, add one each finely sliced carrot and white onion, two branches parsley, one branch chervil, one bay leaf and one clove; gently brown ten minutes, then add the shad roes; mix well with wooden spoon and cook ten minutes, then sprinkle over two and a half ounces flour; mix two minutes, moisten with two and a half quarts boiling water, season with a heavy teaspoon salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg; mix well while boiling for three minutes, then let gently boil forty-five minutes; add one pint cold milk, let cook fifteen minutes more; dilute two egg yolks with one gill cream, juice of half a lemon and two tablespoons sherry; add to the soup, mix while heating for five minutes, but do not allow to boil; add half ounce good butter in small bits, mix well, remove, press bisque through a sieve into a basin, then through a cheesecloth 1623. KINGFISH, MORNAY Neatly trim and wipe two fresh kingfish of one and a half pounds each; place in a frying pan with half ounce butter, half gill white wine, two branches parsley, juice of a sound quarter lemon, half teaspoon salt and three saltspoons white pepper. Cover fish with lightly buttered paper, boil five minutes on range, then set to bake in oven for twenty minutes. Remove, lift up with a skimmer, lay in baking dish. Pour a sauce Mornay (No. 526) and sprinkle a little grated Parmesan cheese over the fish, and set in oven for fifteen minutes. Remove, cut a FRIDAY, THIRD WEEK OF MAY 477 sound lemon in half, then slice it finely, arrange slices around fish 1624. TENDERLOIN CUTLETS, NEWPORT Chop exceedingly fine one pound tenderloin of beef, half a pound raw lean veal, four ounces raw beef marrow and place these in a bowl on the ice. Season with a half teaspoon salt, one saltspoon cayenne, one saltspoon grated nutmeg, one saltspoon mixed allspice, and stir with wooden spoon five minutes. Peel, wash carefully, drain and cut in small squares six fresh, sound mushrooms, and brown in a frying pan with a tablespoon butter five minutes. Lift up with a skimmer and add to the bowl, with one ounce cooked ham cut in small squares, one tablespoon brandy, one tablespoon sherry, a half gill cream, and thoroughly mix with wooden spoon three minutes. Divide this preparation into twelve equal parts and give them nice cutlet forms, roll in melted butter, then in fresh bread crumbs. Heat one and a half tablespoons melted butter in a frying pan, lay in the cutlets one beside another, and gently fry five minutes on each side. Pour a Be*arnaise sauce (No. 34) on a hot dish, dress the cutlets, one overlapping another, crownlike, over the sauce; adjust a white frill of paper at the end of each cutlet and serve. 1625. OMELETTE GIBBONS Neatly trim a thick, white, medium cauliflower, plunge it in three quarts boiling water with a tablespoon salt and a gill milk, and boil forty-five minutes. Remove, thoroughly drain, then carefully press it through a wire sieve into a small pan, add half an ounce good butter, two egg yolks and one gill cream. Season with a half teaspoon salt, one saltspoon cayenne and a saltspoon grated nutmeg, sharply whisk while heating for six minutes, and shift pan on corner of range. Crack eight fresh eggs into a bowl, add half gill milk, season with half teaspoon salt, three saltspoons white pepper, and sharply beat up with fork for two minutes. Heat a tablespoon butter in a frying pan, drop in the eggs, mix with fork for two minutes, let rest half a minute, fold up opposite sides to meet in centre, let rest for quarter of a minute. Turn into a hot dish, pour cauliflower preparation and sprinkle a tablespoon grated Parmesan cheese over all, set in brisk oven for five minutes, remove and serve. 1626. JELLY, MOSCOVITE Place in a small saucepan one ounce clear gelatine, with juice of a lemon, one and a half pints water, a half pound sugar, and mix on fire with wooden spoon until thoroughly melted. Strain through cloth into a copper basin on the ice, add a half gill sherry, and when the jelly begins to congeal whisk it to a froth. Pour jelly into a quart mould, lay mould on ice and let stand until thoroughly firm, remove, carefully immerse in tepid water for a few seconds, wipe all around, unmould on a cold dish with a folded napkin and serve.

From The International Cook Book, 1906, page 494. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1627. EGGS, AIGREDOUX Cut six small, Spanish sweet peppers in small squares, place in saucepan with a half teaspoon finely chopped tarragon, half teaspoon chopped chervil and half gill good vinegar, cover pan and let reduce five minutes. Pour in one and a half gills demi-glace (No. 122) and a tablespoon sherry, lightly mix, re-cover pan and let boil six minutes longer. Pour sauce into a large baking dish and carefully crack twelve fresh eggs over it, evenly season with a half teaspoon salt and three saltspoons white pepper, pour a tablespoon melted butter over, set in hot oven six minutes, then remove and serve. 1628. BREAD-CRUMB CAKES Prepare a wheatcake preparation (No. 136). Put in a saucepan half ounce butter with three tablespoons fresh bread crumbs, place on fire and toss until crumbs are a nice brown colour. Thoroughly drain on a cloth, then add to the wheat-cake preparation, lightly mix and proceed to finish cakes the same way. Fish Coquilles (1284) Irish Stew (425) Norfolk Salad

From The International Cook Book, 1906, page 496. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1629. NORFOLK SALAD Cut in thin slices two medium-sized red tomatoes, one peeled cucumber, four branches crisp white celery and six vinegar pickles; place in a salad bowl, adding two chopped cold hard-boiled eggs, lightly mix the vegetables, then season with four tablespoons dressing (No. 863), thoroughly mix and serve. 1630. CHESTNUT FRITTERS Slit both sides of thirty large chestnuts, place on a roasting pan, roast in oven twenty minutes, remove and carefully shell them with a coarse towel. Place in a saucepan four ounces sugar, one teaspoon vanilla essence, a tablespoon rum and one pint cold water, and as soon as it comes to a boil drop in the chestnuts and boil thirty minutes. Remove from fire and let cool off in the syrup, lift chestnuts up with a skimmer and thoroughly drain them, then boil syrup fifteen minutes. SUNDAY, FOURTH WEEK OP MAY 479 Prepare a frying batter (No. 204), roll chestnuts in the batter, then plunge in boiling fat and fry ten minutes, turning with skimmer once in a while. Remove, drain on a cloth, strain syrup into a dish, arrange chestnuts over, sprinkle a little powdered sugar over all and

From The International Cook Book, 1906, page 496. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Butter Beans (1494) Roast Turkey, Cranberry Sauce (67) Lettuce Salad (148) 1631. CONSOMME", COLBERT Prepare and strain in a saucepan a consomme (No. 52), then keep it simmering until required. Cut in thin, one-inch-long julienne strips one red, peeled medium carrot and one turnip, two small white onions, the white parts of two leeks, two branches celery and one sound seeded green pepper; place these in a small saucepan with half teaspoon salt, half saltspoon sugar, half ounce butter and one gill of the consomme; mix well, cover vegetables with lightly buttered paper, cover the pan, set in oven forty-five minutes, remove, pour all the contents of the pan into the consomme with the leaves of two branches of chervil, boil five minutes, pour into soup tureen, add six freshly prepared, well-trimmed poached eggs and serve. 1632. PORTERHOUSE STEAK, BORDELAISE Procure a porterhouse steak from the short loin, one and a half inches thick, trim off fat a little, season all over with a teaspoon salt and half teaspoon pepper, then neatly rub both sides with a tablespoon oil; arrange on a broiler and broil on a charcoal fire twelve minutes on each side. Remove, place on a large hot dish, pour a Bordelaise sauce (No. 28) over, sprinkle a little chopped parsley over all and serve.

From The International Cook Book, 1906, page 497. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fried Whitebait with Bacon (1305) Turkey Hash en Bordure (953*) 1633. FRIED EGGS, NICOISE Heat a tablespoon good olive oil in a large frying pan, add six finely sliced cepes (dried mushrooms), six stoned, sliced olives, and lightly brown for five minutes, tossing lightly meanwhile, then add two peeled, * Pick off all the meat from turkey left over from yesterday, then proceed to prepare the hash exactly as per No. 953. 4So THE INTERNATIONAL COOK BOOK crushed, red tomatoes. Season with half teaspoon salt, three saltspoons white pepper and three saltspoons sugar, gently toss and cook five minutes longer. Crack in twelve fresh eggs, season equally with half a teaspoon salt and three saltspoons white pepper, then set in oven six minutes. Remove, carefully slide them on a hot dish, sprinkle a little freshly Clam Broth with Rice (800)

From The International Cook Book, 1906, page 497. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1634. TARTINES OF SHRIMP, MRS. CURTISS Shell one and a half pounds of cooked shrimps and cut them in small pieces. Heat one tablespoon butter in a small saucepan, add one each finely chopped onion and sound green pepper, and brown to a light colour six minutes, then add three tablespoons flour, stir well while heating two minutes, pour in two gills milk and one gill cream. Season with a half teaspoon salt, a saltspoon cayenne pepper, a saltspoon grated nutmeg, a tablespoon Worcestershire sauce and one teaspoon French mustard, then mix well until it comes to a boil. Add the shrimps, with two tablespoons raw rice, half a teaspoon freshly chopped parsley, onequarter of a bean of finely chopped garlic and the leaves of a branch of chervil; mix well and let gently cook forty-five minutes, occasionally stirring meanwhile. Remove and thoroughly pound it in a mortar, remove from the mortar and press through a sieve into a bowl. Prepare six pieces of toast, quarter-inch thick and three inches square. Trim evenly all around, spread neatly a very little anchovy butter over each, divide the shrimp force and sprinkle evenly a tablespoon finely grated Parmesan cheese over them. Divide a half ounce good butter in little bits over the tartine, place them on a tin, and set to bake in the oven ten minutes, remove, dress on a dish with folded napkin, decorate with six quarters lemon and parsley greens and send to table. 1635. MUTTON, MIX-GRILLED Neatly trim and flatten six thick mutton chops and skin six very fresh mutton kidneys. Mix on a plate a tablespoon oil, one good teaspoon salt and a half teaspoon white pepper; repeatedly turn both chops and kidneys in seasoning. Arrange and broil chops on a brisk fire six minutes on each side, remove and dress on a dish and keep hot. Arrange kidneys on a double broiler and broil three minutes on each side, then arrange them on dish with" the chops. Broil six very thin slices ham two minutes on each side, dress over the chops, spread a maitre d 'hotel butter (No. 7) over all and serve. 1636. PLAIN BROILED TOMATOES Wipe neatly and cut crosswise six firm, medium, raw red tomatoes. Season with a teaspoon salt, half a teaspoon white pepper and half a SUNDAY, FOURTH WEEK OF MAY 481 teaspoon sugar. Oil a double broiler, then arrange tomatoes on broiler and broil over a brisk fire four minutes on each side. Remove, dress on a hot dish, decorate with a little parsley greens and serve. 1637. FRESH STRAWBERRY OMELETTE Pick off the stems, carefully wash and thoroughly drain a pint of fresh, ripe strawberries. Place in a bowl with two ounces powdered sugar, half a teaspoon vanilla essence (No. 32), a teaspoon rum and two tablespoons water, mix well in the seasoning and let infuse for fifteen minutes. Crack eight fresh eggs in a bowl, add a half gill cream, two saltspoons salt, two tablespoons sugar and sharply beat up with fork for two minutes. Heat half an ounce butter in a frying pan, drop in eggs, mix with fork for two minutes, let rest half minute; place one-fourth of the strawberries in centre of omelette, fold up the two opposite sides to join in centre, let rest for half minute only. Turn it on a hot dish, sprinkle two tablespoons sugar over the omelette, glaze surface with a red iron, arrange balance of the strawberries and juice around omelette and serve. Creme, Prince sse Broiled Blackfish, Maitre d'Hotel Potatoes, Bohemienne (1314)

From The International Cook Book, 1906, page 498. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1638. CREME, PRINCESSE Boil for thirty minutes a pint fresh asparagus tips in two quarts water with a half teaspoon salt; thoroughly drain and keep the water. Place the tips in a large saucepan with one ounce butter and cook on fire for ten minutes, occasionally stirring meanwhile; then add the asparagus liquor, one and a half quarts broth (No. 701), one pound wellcleaned raw chicken bones, four ounces raw rice, one teaspoon salt, one teaspoon sugar, two saltspoons cayenne pepper, one onion with two cloves stuck in it, two branches parsley and one branch chervil; mix well and let slowly boil one hour and a half. Remove, press it through a sieve into a basin, return it to same pan, reset on fire, add one pint hot milk, gently mix and let boil twenty minutes. Dilute two egg yolks with half gill cream and add it to the soup with a quarter ounce good butter; mix with wooden spoon while heating for five minutes, but do not allow to boil. Strain through cheesecloth into a soup tureen and serve. 1639. BROILED BLACKFISH, MA!TRE D'H6TEL Scale, trim and wipe two fresh blackfish of one and a half pounds each. Make three small incisions on skin of both sides of each. Mix on a plate a tablespoon oil with a teaspoon salt and half a teaspoon white pepper; repeatedly turn fish in seasoning, then place on broiler and broil on a brisk fire eight minutes on each side. Remove, dress on a dish, pour a maitre d'hotel sauce (No. 7) over, decorate with a little parsley greens and six quarters of lemon and serve. 1640. LARDED SIRLOIN OF BEEF, JARDINIERE Neatly trim a little fat from top of the lean part of a two-and-ahalf -pound piece tender sirloin of beef. With the aid of a larding needle lard the surface with a few small strips larding pork. Place a mirepoix (No. 271) in a roasting pan, lay beef and spread two tablespoons melted lard on top, pour two tablespoons water into the pan, season with a teaspoon salt and a half teaspoon pepper. Set in oven to roast forty-five minutes, turning it over and basting once in a while. Remove, dress on a hot dish, skim fat from pan gravy, pour in one gill demi-glace (No. 122) and two tablespoons sherry; mix a little, boil five minutes, then strain gravy through a Chinese strainer over the sirloin. Dress a jardiniere garnishing (No. 65) at each end of dish and send to table. 1641. SWEETBREADS SAUT£ WITH FRESH MUSHROOMS Blanch and trim six heart sweetbreads (No. 33), then cut them in quarter-inch-thick slices. Finely slice ten peeled and thoroughly cleaned medium, fresh mushrooms. Heat one and a half tablespoons melted butter in a frying pan, add the breads and mushrooms, season with a teaspoon salt, three saltspoons white pepper, a saltspoon grated nutmeg, and lightly brown ten minutes or until a nice golden colour, occasionally stirring meanwhile. Add two tablespoons flour, stir well while heating for half minute, pour in two tablespoons sherry and one gill cream, mix till it comes to a boil, then let boil ten minutes, lightly mixing meanwhile. Remove, pour into a deep, hot vegetable dish and serve. 1642. FRESH CHERRY COUPES Pick off stems and carefully stone a pint fresh, ripe, sweet cherries; place in a bowl with two ounces sugar, two tablespoons kirsch and one tablespoon curajao, turn well in seasoning and keep on ice until required. Prepare a pint only of vanilla ice cream (No. 42). Evenly divide the cherries and liquor into six champagne glasses, then fill up with the vanilla ice cream, neatly smooth the surface, arrange a maraschino or candied cherry on top of each and serve.

From The International Cook Book, 1906, page 499. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1643. OMELETTE WITH GREEN PEPPERS Carefully crack eight fresh eggs in a bowl, add half gill milk, half teaspoon salt, half saltspoon grated nutmeg, and sharply beat up with MONDAY, FOURTH WEEK OF MAY 483 fork for two minutes. Cut in halves two large, sound green peppers, remove the seeds, then finely slice them. Heat a tablespoon melted butter in frying pan, add peppers and fry six minutes, occasionally tossing meanwhile. Drop in the eggs, add half a teaspoon freshly chopped parsley, mix with fork for two minutes, let rest half minute; fold opposite sides to meet in centre, let rest a minute, turn on a dish 1644. SAFFRON CAKES Prepare a frying batter (No. 136). Dilute a saltspoon Spanish saffron in a tablespoon lukewarm water and let infuse ten minutes, strain through a cloth into the batter, mix well, then proceed to make cakes in same manner.

From The International Cook Book, 1906, page 500. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1645. SOFT SHELL CRABS FRIED WITH BACON Remove the spongy parts under the side points and pull off the aprons from twelve fresh soft shell crabs. Season with a teaspoon salt and half a teaspoon pepper, lightly baste with milk, then roll in flour, drop in boiling fat and fry for six minutes. Lift up with a wire skimmer, drain on a cloth, dress on six freshly prepared pieces of toast, arrange six thin slices freshly boiled bacon on top of crabs, decorate with six quarters lemon and parsley greens and serve. 1646. BLANQUETTE OF VEAL Cut a three-pound breast of white, tender veal in two-inch square pieces. Soak in cold water for one hour, drain and place in a saucepan with just sufficient water to cover the veal. Add one carrot cut in quarters and two white medium onions. Tie in a bunch one leek, two branches celery, two branches parsley, one branch chervil, a sprig thyme, one sprig sage, one bay leaf, two cloves, a bean of garlic, and add to the veal. Season with a heavy teaspoon salt and a half teaspoon white pepper, mix a little, cover pan and let gently boil forty-five minutes, being careful toskim off scum once in a while. Strain broth into a basin, remove carrots, onion and bunch of herbs from the veal. Mix in a saucepan a half ounce butter with one and a half ounces flour, and heat a minute, then pour in three-quarters of the veal broth and mix with wooden spoon until it comes to a boil. Dilute in a bowl two egg yolks with juice of half a lemon, half a gill' milk and a saltspoon grated nutmeg and add to sauce, sharply mix with a whisk three minutes, then strain sauce through cheesecloth upon veal, gently toss, pour in a large, hot, deep dish and serve. 4S4 THE INTERNATIONAL COOK BOOK Radishes (58) Salted Walnuts

From The International Cook Book, 1906, page 501. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Roast Leg of Mutton (522) Escarole Salad (100) Vanilla Eclairs 1647. SALTED WALNUTS Carefully crack, without mashing, twenty-four good-sized sound walnuts; pick them out from shells without breaking, separate in sections, and proceed to prepare in same manner as salted almonds (No. 954). 1648. POTAGE LENTILS, MONTAGNARDE Soak one and a half pints lentils in cold water six hours at least; drain. Heat one ounce butter in a saucepan, add one finely sliced onion, four sliced leeks and half pound salt pork cut in small pieces; mix well and brown for ten minutes, stirring meanwhile; then add the drained lentils with four medium, peeled, sliced potatoes, two branches parsley, one branch chervil, one bean sound garlic, two bay leaves, two cloves and one and a half teaspoons crushed allspice; moisten with three quarts hot water, season with one teaspoon salt and half teaspoon white pepper, mix well, cover pan and let boil for two hours. Remove, press through sieve into a basin, replace in same saucepan with half pint hot milk, one gill cream and a quarter ounce good butter; mix well, let boil ten minutes, strain through a Chinese strainer into a soup tureen, and serve with a plate of bread croutons (No. 23) separately. 1649. PORGIES, MONASTERE Scale, trim and neatly wipe six very fresh, fat porgies. Season all over with a teaspoon salt, a half teaspoon paprika and a saltspoon ground thyme; place on a lightly buttered tin, sprinkle over a tablespoon very finely chopped parsley, squeeze juice of one sound lemon and arrange a few little bits butter over the surface. Pour a half gill white wine into the tin, set in oven to bake twenty-five minutes, being careful to occasionally baste them with their own gravy. Remove, take up with a skimmer and place in a baking dish. Mix in a saucepan a tablespoon butter with one and a half tablespoons flour; heat for half minute. Strain the fish liquor through a cloth into this pan, add one gill cream, the white of a hard-boiled, chopped egg, briskly mix until it comes to a boil, and pour sauce over the fish. Sprinkle a tablespoon grated Parmesan cheese over, then place in oven ten minutes. Remove, finely chop the egg yolk, dredge it over fish and serve. 1650. OYSTER PLANTS WITH TOMATO SAUCE Mix in a basin two tablespoons flour with two quarts water and three tablespoons vinegar. Remove the stems and scrape a large bunch fresh oyster plants, then plunge in the prepared water and thorTUESDAY, FOURTH WEEK OF MAY 485 oughly wash; drain and replunge in two quarts boiling water, with a teaspoon salt and half a lemon, and boil forty-five minutes. Lift up with a skimmer, then cut into one-inch pieces and place in a small saucepan with one and a half gills tomato sauce and half an ounce good butter. Season with two saltspoons salt and a saltspoon pepper, mix well, cover pan, and set in oven twenty minutes, remove, pour into a vegetable dish and serve. 1651. VANILLA ECLAIRS Prepare the Eclairs exactly the same as chocolate Eclairs (No. 1279) substituting a glace vanilla for the chocolate. 1652. GLACE VANILLA Place four ounces glazed sugar in a small enamelled pan, adding an egg white and a teaspoon vanilla essence; place pan on range and stir with wooden spoon while heating for five minutes, or until lukewarm, and use as required.

From The International Cook Book, 1906, page 502. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mutton Hash, Singapore (71?) Delmonico Potatoes (718) 1653. SCRAMBLED EGGS WITH CHEESE Crack eight fresh eggs in a bowl, add a half gill milk with half teaspoon salt and three saltspoons white pepper. Sharply beat with fork one minute. Heat a tablespoon butter in a frying pan, drop in eggs and cook four minutes, stirring with wooden spoon meanwhile; add a tablespoon grated Parmesan cheese and one tablespoon grated Swiss cheese, gently stir and cook lightly for two minutes, pour into a deep dish and Celery Broth (951) Oyster Pot Pie (590)

From The International Cook Book, 1906, page 503. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beignets Foures with Cream (1405) 1654. PORK CHOPS, MULHOUSE Remove the outer leaves from a medium head of white cabbage, cut it in quarters, remove core, and plunge in boiling water for fifteen minutes; remove and drain on a sieve, then chop up with two ounces larding pork, two ounces raw lean ham, one bean garlic, one medium white onion, two branches parsley and one branch chervil. Season with half teaspoon salt, half teaspoon pepper, a saltspoon grated nutmeg, and mix well. Place half of cabbage into an earthen casserole. Finely slice three medium, peeled raw potatoes, place half of the potatoes over the cabbage. Season six nicely flattened pork chops with half teaspoon salt and half teaspoon white pepper; arrange chops over potatoes, lay balance of potatoes over chops, then rest of the cabbage. Cover cabbage with the larding pork, pour two gills white wine over, tightly cover the casserole, set in a slow oven two hours, remove, take up lard from surface, re-cover, and send to table in same dish. Celery (86) Sardines (1148)

From The International Cook Book, 1906, page 503. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fresh Asparagus, Swiss (1526) Pudding, Saxon (215) 1655. GOMBO, EGYPTIENNE Cut in small dice pieces a boned, raw half fowl, quarter of a pound raw veal, three well-cleaned leeks, one medium sized white onion, one seedless green pepper and two branches well-cleaned, crisp celery. Place these in a saucepan with one tablespoon butter and gently brown for ten minutes, being careful to stir with a wooden spoon once in a while. Moisten with three quarts hot water and one gill tomato sauce (No. 16) add the left-over half fowl, season with one and a half good teaspoons salt and half teaspoon white pepper. Cover pan and let simmer fortyfive minutes, then add two crushed, peeled tomatoes and twelve trimmed fresh okras cut in quarter of an inch pieces. Open and thoroughly drain on a sieve a third of a pint corn, add to the soup with one teaspoon freshly chopped parsley and a bean finely chopped garlic, mix well and let boil for fifty minutes longer. Remove fowl and keep for further use, skim fat from soup, pour into a soup tureen and serve very hot 1656. RIBS OF LAMB WITH NEW POTATOES Saw off the spiny parts, pare and neatly trim a tender rack of lamb. Season all around with a teaspoon salt, half teaspoon pepper, and place it in a roasting pan with twelve even-sized, peeled, raw Bermuda potatoes. Season the potatoes with half teaspoon salt, spread one tablespoon melted butter over lamb and potatoes, add a bean of peeled garlic and one sliced onion to the pan. Set in oven to roast for forty minutes, turning and basting both lamb and potatoes quite frequently. Pour in a gill demi-glace (No. 122), half gill tomato sauce (No. 16), one tablespoon sherry, and replace in oven for ten minutes more. Remove, dress lamb on a large dish, arrange potatoes around, skim fat from gravy, boil for five minutes, then strain over and sprinkle a little freshly chopped parsley on lamb and potatoes and serve. WEDNESDAY, FOURTH WEEK OF MAY 487

From The International Cook Book, 1906, page 504. Read from the scan by computer, so a word may be off; the page itself shows the original.

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String Bean Salad (741) 1658. CRAB MEAT, AMERICAN Make a smooth hash with six shallots, the red part of a medium carrot, one saltspoon thyme, one bay leaf, a half bean garlic, two branches parsley and one branch chervil. Place in a frying pan with a tablespoon butter, and lightly brown for five minutes, pour in a gill claret, then let reduce five minutes. Add one and a half pounds very fresh crab-meat flakes, one and a half gills tomato sauce (No. 16), a tablespoon brandy, half teaspoon salt, one saltspoon cayenne and a saltspoon grated nutmeg. Mix well and let slowly cook twenty minutes, gently mixing once in a while, pour into a deep dish and serve. 1659. BROILED TENDERLOIN WITH PARISIAN POTATOES Neatly trim and flatten two tenderloins of one pound each. Mix on a plate a tablespoon oil with a teaspoon salt and half teaspoon pepper. Repeatedly turn the filets in seasoning, arrange and broil them over a brisk fire eight minutes on each side, and dress on a hot dish. Arrange the same quantity of Parisian potatoes (No. 711) around the filets, spread a little maitre d'h6tel butter over and serve.

From The International Cook Book, 1906, page 505. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1660. MUTTON SOUP, CHARCUTIERE Cut in small square pieces half pound raw lean mutton, two ounces raw lean ham, two ounces raw lean bacon, one each medium carrot and turnip, one white onion, two leeks, two branches well-cleaned, crisp celery and one sound seeded green pepper. Heat two tablespoons leaf lard in a large saucepan, add the above ingredients and gently brown ten minutes, stirring once in a while. Moisten with three and a half quarts hot water, add two pounds wellcleaned raw mutton bones, one teaspoon salt and a half teaspoon paprika. Mix lightly and let slowly boil for forty minutes; skim fat from surface once in a while, then add two peeled medium potatoes cut in similar way to the other vegetables, three saltspoons raw rice and one country sausage cut in slices quarter of an inch thick, and let boil fortyfive minutes more. Remove bones, skim fat from surface, pour soup into a tureen and serve. 1661. SEA BASS, PARSLEY SAUCE Scale, trim and wipe two fresh sea bass of one and a half pounds each. Marinade and cook as per Nos. 24 and 25, dress on hot dish with a folded napkin, decorate with a little parsley greens and serve with parsley sauce separately. 1662. PARSLEY SAUCE Plunge three branches well-washed parsley into one and a half gills boiling milk and boil for five minutes. Mix in a saucepan one tablespoon melted butter with one and a half tablespoons flour and cook for half minute. Strain the parsley water into this pan and stir until it comes to a boil, add half a teaspoon freshly chopped parsley, three saltspoons salt and two saltspoons white pepper. Dilute an egg yolk with a tablespoon cream and a teaspoon vinegar, add to sauce with three-quarters of an ounce butter, briskly mix one minute, pour into a sauce bowl and use as directed. 1663. HAM, BOURGUIGNONNE Trim a nice piece ham of three pounds, place in a saucepan and cover with cold water, then let come to a boil, remove pan to a table and let stand one hour. Take up ham and place in a braising pan with a sliced carrot, a sliced onion, one leek, one bean crushed garlic, two branches parsley, one branch chervil, a sprig thyme, one sprig marjoram, one bay leaf, two cloves and a teaspoon allspice. Moisten with a half pint claret and a pint white broth (No. 701), season with a half teaspoon salt and half teaspoon white pepper, cover pan, let boil twenty-five minutes, and set in oven two hours, remove, dress ham on a hot dish and keep hot. Pour one and a half gills demi-glace (No. 122) and a half gill tomato sauce (No. 16) into the" gravy, briskly boil twenty minutes, then strain sauce through a Chinese strainer over ham and serve. 1664. MACEDOINE JELLY WITH CREAM Prepare a macedoine jelly (No. 1303). Beat up in a copper basin placed on ice two gills thick cream to a stiff froth, adding to the cream two ounces powdered sugar, a teaspoon vanilla essence, a tablespoon THURSDAY, FOURTH WEEK OF MAY 489 macaroons, and briskly beat two minutes more. Unmould jelly on a cold dish, drop cream into a pastry bag with a dentilated tube at bottom, then carefully decorate jelly all around and serve.

From The International Cook Book, 1906, page 505. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1665. EGGS COCOTTE, WITH ANCHOVIES Cut twelve anchovies in oil in very small pieces, then place in a small saucepan with one and a half gills demi-glace (No. 122), one tablespoon sherry and a half teaspoon anchovy essence, mix well and let gently boil ten minutes. Evenly divide sauce in six egg-cocotte dishes. Carefully crack two fresh eggs into each dish, equally season with half teaspoon salt and two saltspoons white pepper, lay on a tin and set in oven five 1666. BROILED MUTTON KIDNEYS ON TOAST Split open without separating twelve very fresh mutton kidneys and nicely skin them. Mix on a plate a tablespoon oil, a teaspoon salt and half a teaspoon white pepper, then repeatedly turn kidneys in seasoning. Arrange on a double broiler and broil over a brisk charcoal fire for three minutes on each side, rapidly dress on a hot dish, on which had been previously placed six freshly prepared pieces of toast, lightly baste with a little good melted butter and serve. Vol au Vent of Little Neck Clams Veal Cutlets, Philadelphia (685)

From The International Cook Book, 1906, page 507. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Thoroughly wash a large bunch exceedingly fresh parsley, roots included, drain and place in a saucepan with a pound finely chopped fresh shin of beef, two branches sliced, well-cleaned celery, one branch chervil and a few branches chives, adding two egg whites. Season with two teaspoons salt, stir with wooden spoon five minutes, pour in two and a half quarts cold water, place pan on open fire and continually mix until it comes to a boil. Shift pan to corner of range and let slowly simmer for one and a half hours, strain the broth through a cheesecloth into six cups and serve. 1668. VOL AU VENT OF LITTLE NECK CLAMS Prepare and keep hot a vol au vent (No. 757). Place forty-eight freshly opened little neck clams in a small saucepan with their own liquor, add half a pint water and let come to a boil. Skim scum from surface, then strain broth into a bowl. Place in a saucepan one ounce butter with two ounces flour and continually stir while heating for one minute. Pour in one and a half gills of the clam broth with half gill milk, a gill cream, two tablespoons sherry, three saltspoons salt, one saltspoon each cayenne and grated nutmeg. Mix with wooden spoon until it comes to a boil, add the clams, mix a little and let boil for five minutes. Dilute two egg yolks with two tablespoons cream" and add to the clams with juice of a quarter lemon. Continually mix while heating without boiling for two minutes, remove, dress the vol au vent on a large hot dish, pour the clams into it, cover 1669. TARTLETS, VALENCIENNE Prepare six tartlet crusts (No. 161). Place four ounces raw rice in a saucepan with four ounces sugar, one pint milk, one teaspoon vanilla essence and a half saltspoon Spanish saffron. Mix well and let boil for forty-five minutes, occasionally stirring at bottom with wooden spoon to prevent burning. Remove, add six candied cherries cut in quarters, two ounces angelica cut in small squares, one egg yolk and a half gill thick cream. Sharply mix two minutes, divide the rice into the six tartlets evenly, dredge a little powdered sugar over, set to bake in oven five minutes, remove and serve. Celery (86) Canapes of Caviare (59)

From The International Cook Book, 1906, page 507. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Tournedos of Beef with Olives Potatoes, Chassepot (123) Haricots Verts, Anglaise (1579) Roast Guinea Hen (1535) Chicory Salad (38) Pistachio Ice Cream (645) Macaroons (43) 1670. POTAGE TOURIN-BORDELAIS Heat one tablespoon good oil in a large earthen soup pot, add four finely chopped medium onions, brown twenty minutes or until a nice golden colour, occasionally stirring; then add two finely chopped beans garlic, moisten with one quart finely crushed fresh tomatoes and two and a half quarts water; season with two teaspoons salt, half teaspoon sugar and half teaspoon white pepper. Tie in a bunch two leeks, two branches parsley, one branch chervil, two bay leaves, two cloves, a sprig thyme and a sprig marjoram; add to the soup, mix a little, cover pan, and let slowly boil for one hour and a half. Remove bunch of herbs, skim off fat, add a half ounce fresh, good butter, mix until well melted, pour soup into a hot tureen and serve with six slices of toasted French bread. FRIDAY, FOURTH WEEK OF MAY 491 1671. FRESH BROILED DEVILLED HADDOCK Neatly trim and split in two through the back a fine fresh threepound haddock, remove spinal bone and thoroughly wipe. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon white pepper. Repeatedly turn fish in seasoning, arrange on a broiler and broil four minutes on each side, remove, spread a devilled butter (No. n) on both sides of fish, then lightly roll in bread crumbs, place on a double broiler and broil two minutes on each side. Dress on a hot dish, decorate with six quarters lemon and a little parsley greens and serve. 1672. TOURNEDOS OF BEEF WITH OLIVES Cut two pounds well-trimmed filet of beef in six even pieces, lightly flatten, and season with a teaspoon salt and half teaspoon pepper. Heat a tablespoon butter in a frying pan, place filets one beside another in pan, and briskly fry three minutes on each side. Remove, dress on a dish, pour an olive sauce and sprinkle a little chopped parsley over and 1673. OLIVE SAUCE Carefully stone twenty-four small olives, and place in a saucepan with two tablespoons sherry, one gill demi-glace (No. 122), a half gill tomato sauce, half teaspoon freshly chopped parsley and a saltspoon cayenne pepper; mix well, let boil ten minutes, lightly mixing occasionally, and use as required.

From The International Cook Book, 1906, page 508. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Hominy (45) Eggs, Romeo Salted Codfish in Cream (922) Sweet Potatoes, Lyonnaise (1092) 1674. EGGS, ROMEO Broil four thin slices lean raw ham two minutes on each side, remove, and chop exceedingly fine. Heat in a small saucepan one tablespoon butter, add two tablespoons flour, and mix well while heating half minute. Pour in half gill milk, one gill cream, season with a saltspoon salt, a saltspoon cayenne and a saltspoon grated nutmeg. Sharply mix until it comes to a boil, add ham, with a half tablespoon grated Swiss cheese, mix a little, then let boil for five minutes and keep hot. Cut from a sandwich loaf twelve pieces, quarter-inch thick and two inches in diameter, toast them to a good golden colour, spread a very little anchovy butter on top of each, and arrange on a tin. Prepare twelve poached eggs (No. 106) and lay over the toast, spread the sauce over each egg evenly, dredge a little Parmesan cheese over all, set in oven three minutes, remove, dress on a dish and serve. Clam Chowder (331) Prawn Curry, Penang

From The International Cook Book, 1906, page 509. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1675. PRAWN CURRY, PENANG Melt one tablespoon butter in a saucepan, add one finely chopped onion, two chopped shallots, one crushed bean sound garlic, half a branch chopped celery, one chopped parsley root, one small chopped carrot, one medium chopped apple, one chopped green pepper, one chopped chili, one sprig bay leaf, one of thyme, two whole cloves, one saltspoon dried mint, one saltspoon marjoram, one saltspoon dried basil, one saltspoon fenouil (fennel green), and two tablespoons flour. Mix whole together while browning for five minutes. Moisten with one quart hot water, season with half tablespoon salt, half teaspoon white pepper, half saltspoon cayenne, one saltspoon grated nutmeg, adding one large ripe chopped tomato, one tablespoon diluted curry powder, one piece lemon rind, thoroughly mix with spatula, and let gently simmer for fifty-five minutes. Strain sauce into another saucepan, and add to it one pint shelled, cooked prawns, mix well and let simmer ten minutes. Arrange halfpound hot boiled rice (No. 490) ring-like on a hot dish, leaving a hollow space in centre. Pour the preparation into the hollow space, sprinkle a little freshly chopped parsley over and serve. 1676. BREAST OF MUTTON BRAIS£, NIVERNAISE Cut a tender breast of mutton into two-inch-square pieces. Thoroughly heat two tablespoons lard in a braising pan, add the mutton and brown fifteen minutes, turning the pieces with fork once in a while, then drain off fat and add a tablespoon butter with twelve new, scraped carrots and brown five minutes longer, lightly mixing; sprinkle with a tablespoon flour. Stir well, moisten with a gill claret, a gill broth (No. 701), a gill demi-glace (No. 122), a gill tomato juice, and season with a teaspoon salt and half teaspoon pepper. Tie in a bunch one leek, two branches celery, two branches parsley, one branch chervil, one bay leaf, a sprig thyme, two cloves, a bean garlic, and add to the pan. Mix well, let boil for ten minutes, cover pan and set in oven fifty-five minutes, remove, pick up mutton and carrots with a skimmer, and dress them on a dish. Boil sauce for ten minutes, strain over mutton, sprinkle a little freshly chopped parsley over and serve. 1677. STRAWBERRY SHORTCAKE Carefully remove stems, wash and drain a quart very fresh, ripe strawberries, and place in a bowl with three ounces powdered sugar, two tablespoons rum and a tablespoon kirsch. Mix well in seasoning and let stand in a cold place until required, turning in the seasoning once in a while. Crack four fresh eggs in a copper basin, add four ounces sugar, then set basin on range and briskly whisk twelve minutes; remove from range, FRIDAY, FOURTH WEEK OF MAY 493 add four ounces sifted flour, one teaspoon vanilla essence, a quarter teaspoon baking powder, and gently mix with skimmer one minute. Add three ounces melted butter, mix a minute longer. Lightly butter a ten-inch-square pastry tin, line bottom with a buttered white paper, drop in the preparation and neatly smooth surface. Set in oven to bake twenty minutes, remove and let cool off, turn cake on a table, tear off paper and split in two crosswise. Have a half pint vanilla whipped cream (No. 337) ready, and spread one-third of the cream over surface, cut side, of one-half of cake, then carefully arrange all the strawberries over the cream. Pour liquor of strawberries in bowl over half of cake and place other half on top of the strawberries. Then cut the cake in six even pieces, decorate the surface of each with rest of whipped cream, dress on a dish with a folded napkin, sprinkle a little sugar Salted Almonds (954) Bisque of Anchovies

From The International Cook Book, 1906, page 510. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1678. BISQUE OF ANCHOVIES Place in a saucepan, finely sliced, one carrot, one white onion, two leeks, two branches each celery and parsley, one sprig thyme, one bay leaf and one clove; pour in two quarts and a half water, let boil thirty minutes, then add one pound clean raw fish bones and half teaspoon paprika and let boil thirty minutes longer. Mix in another saucepan one ounce butter with two and a half ounces flour, heat it for two minutes, strain fish broth through a Chinese strainer into this roux, add one and a half pints milk, mix with wooden spoon until it comes to a boil, let boil thirty minutes longer, then add, little by little, two ounces anchovy paste and two gills cream, mixing meanwhile; boil five minutes, remove and strain through a cheesecloth into a hot soup tureen; cut six anchovies in oil in very small pieces, add to the bisque, lightly mix and send to table. 1679. FRIED HALIBUT STEAKS, TARTARE Procure three one-pound chicken halibut steaks, season with a teaspoon salt and half teaspoon pepper, then lightly roll in flour, dip in beaten egg and roll in bread crumbs. Heat one and a half tablespoons melted butter in a frying pan, add steaks one beside another and gently fry six minutes on each side, then set in oven ten minutes. Remove, dress on a hot dish, decorate with six quarters lemon and a little parsley greens and serve with a tartare sauce (No. 48) separately..1680. POTATOES, LAURE Finely slice six raw, peeled, medium potatoes. Wash, drain and plunge in boiling fat for five minutes, remove and drain on a cloth. Lightly butter a baking dish, arrange a layer of potatoes in the dish, season with two saltspoons salt and one saltspoon white pepper. Sprinkle a teaspoon of grated Parmesan cheese over, place a few little bits butter on top, arrange another layer of potatoes, sprinkle with cheese as before, repeat until the potatoes are all finished, then set in oven to bake thirty * 1 68 1. CHICKEN SAUTE WITH TARRAGON Cut off the head and feet of a tender three-pound chicken. Singe, draw and cut in twelve even pieces, season with a teaspoon salt, half teaspoon pepper, and keep on a plate. Pick leaves off two branches tarragon, place them in a saucepan and keep branches Heat two tablespoons melted butter in a frying pan, add chicken and gently brown for twelve minutes, turning pieces once in a while; add the tarragon branches, six finely sliced shallots, two ounces raw lean ham cut in small pieces, a half bean garlic, one branch each parsley and chervil. Mix all well and brown five minutes, moisten with a gill white wine and two gills demi-glace (No. 122), mix well and let slowly cook thirty minutes, occasionally tossing meanwhile. Pick up chicken with a fork and place in a saucepan with the tarragon leaves, strain sauce on the chicken, lightly mix, cook five minutes more, dress chicken on a hot dish and serve. 1682. LOBSTER, NEWBURG Plunge two live lobsters in a gallon of boiling water with a tablespoon salt and boil twenty minutes. Remove, drain and let cool off, crack large claws and tails, carefully pick out meat without breaking and cut in half -inch pieces. Heat one and a half tablespoons melted butter in a frying pan, add lobster, season with a light teaspoon salt and a saltspoon cayenne pepper and gently brown for five minutes, carefully tossing meanwhile. Add two tablespoons sherry, a tablespoon brandy, and cook three minutes. Pour in one and a half gills cream, a half gill milk, lightly mix, and let boil six minutes. Dilute two egg yolks with two tablespoons milk and add to lobster, gently mix with wooden spoon while heating without boiling two minutes, remove, pour into a chafing dish or soup tureen 1683. TUTTI FRUTTI PUDDING Cut into small dice pieces six candied cherries, two candied figs, one candied apricot, two candied pears, three vanilla marrons, one candied lemon peel, one ounce candied citron and one ounce well-picked currants; place in a bowl with a tablespoon rum, two tablespoons maraschino, one saltspoon ground cinnamon, four egg yolks and three ounces granulated sugar; mix well with wooden spoon five minutes, add two ounces cake or bread crumbs and three ounces flour. Stir for two minutes. Beat the whites of the four eggs to a stiff froth and gradually add to the rest, gently mixing meanwhile. Pour preparation into a lightly buttered SATURDAY, FOURTH WEEK OF MAY 495 quart pudding mould, place on a tin, set in oven to bake forty minutes, remove, unmould on a hot dish, pour a Sabayon sauce (No. 102) over

From The International Cook Book, 1906, page 511. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sliced Bananas (151) Quaker Oats (105) Eggs, Matelote Yarmouth Bloaters (311) 1684. EGGS, MATELOTE Cut in halves twelve hard-boiled eggs and keep on a plate. Heat in a saucepan one tablespoon butter, add one finely sliced white onion and brown five minutes; add one tablespoon flour, stir while heating one minute, then pour in a half gill claret, one and a half gills demi-glace (No. 122), six sliced canned mushrooms, half teaspoon freshly chopped parsley, half teaspoon salt and two saltspoons white pepper. Mix until it comes to a boil, then add the eggs to sauce, gently mix with wooden spoon, cover pan, let slowly cook for ten minutes, pour into a deep dish Oyster Patties, Bechamel (1428)

From The International Cook Book, 1906, page 513. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1685. CALF'S HEAD, FRIBOURGOISE Prepare and cook a calf's head (No. 591) and dress on a dish, the tongue excepted. Place in a saucepan two gills demi-glace (No. 122), a half gill white wine, six sliced vinegar pickles, a tablespoon capers, the tongue cut into small squares, half teaspoon chopped chives and half saltspoon cayenne pepper. Mix well and let boil ten minutes, pour sauce over calf's head and serve.

From The International Cook Book, 1906, page 513. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1686. CONSOMME", NIVERNAISE Prepare and strain into another saucepan a consomme* (No. 52) and keep it simmering until required. With the aid of a small Parisian potato scoop lift out all you can from three peeled, medium white turnips. Place these in a small saucepan with half teaspoon salt, half teaspoon sugar, half ounce butter and one gill water; mix a little, cover vegetables with lightly buttered paper, place cover on pan and set in oven fifty-five minutes. Remove, lift up paper, drop contents into the consomme, boil ten minutes more, pour consomme into a soup tureen and serve. 1687. FLOUNDERS, AMERICAN Lift the filets from a fresh flounder of three and a half pounds, and carefully skin and cut each filet in three slanting equal pieces. Place in a frying pan a sliced onion, a saltspoon thyme and two bay leaves; arrange filets on top, season with a half teaspoon salt and two saltspoons pepper; add half an ounce butter, juice of half a lemon, moisten with one and a half gills water, cover the fish with lightly buttered paper and set in oven twenty minutes. Remove, lift up filets with skimmer, dress on a. hot dish and keep warm. Heat a tablespoon of melted butter in a frying pan, add six finely chopped shallots and brown for five minutes, then add a tablespoon flour; stir while heating for five minutes, then add three good-sized finely chopped, peeled red tomatoes. Strain the fish liquor through a cheesecloth over the tomatoes, mix well and briskly boil for ten minutes, pour sauce over fish, sprinkle a little chopped parsley over and serve. 1688. MARASCHINO JELLY Prepare a jelly as per No. 678, substituting the same quantity of maraschino for the cocoa, and serve the same.

From The International Cook Book, 1906, page 513. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1689. SHIRRED EGGS, COSTA RICA Peel and press three very sound bananas through a wire sieve into a small saucepan, adding a half gill milk and one gill cream, juice of a quarter lemon, half ounce butter, two saltspoons salt, half saltspoon cayenne pepper and half saltspoon grated nutmeg. Mix well with wooden spoon for one minute, then let boil five minutes and divide equally in six shirred-egg dishes. Carefully crack two fresh eggs inter each dish, season with -half teaspoon salt and two saltspoons white pepper, equally divided, set in oven three minutes, remove and serve. 1690. MUTTON WITH CURRY Cut the meat from the leg of mutton left over from yesterday in halfinch-square pieces. Heat one tablespoon butter in a saucepan, add one finely sliced onion and brown three minutes, then add one tablespoon SUNDAY, FIFTH WEEK OF MAY 497 flour; stir well, moisten with three-quarters of a pint of broth (No. 701), and mix until it comes to a boil. Add the mutton with half teaspoon salt, three saltspoons white pepper, a teaspoon curry powder, half teaspoon freshly chopped parsley and a half bean firtfely chopped garlic. Mix well, cover pan and let cook for thirty-five minutes, pour in a teaspoon vinegar, mix well and serve. 1691. KUMMEL CAKES Prepare a griddle-cake preparation (No. 136), and one teaspoon kummel seeds,and proceed to make the cakes inexactly the same manner. Chicken Broth (578) Frogs' "Legs, Finnoise

From The International Cook Book, 1906, page 514. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Griddle Sweet Potatoes (820) Glazed Omelette with Rum (1291) 1692. FROGS' LEGS, FINNOISE Cut off the feet up to the first joint from one and a half pounds fresh frogs' legs. Heat a tablespoon butter in a frying pan, add one finely chopped seedless green pepper, lightly brown three minutes and add the legs. Season wfth a level teaspoon salt, a saltspoon cayenne, a saltspoon grated nutmeg, and fry eight minutes, lightly tossing meanwhile. Pour in a half gill white wine and let reduce five minutes; add two gills tomato sauce (No. 16), half a teaspoon freshly chopped parsley and mix well; cook ten minutes; gradually add half an ounce good butter in little bits, continually mixing while adding it, pour in a deep 1693. BROILED SQUABS WITH BACON Cut off the head and feet at the first joints of six tender, fat squabs. Split open through back without separating, draw, remove breast bone of each, wrap in a coarse towel and neatly flatten with a cleaver. Mix on a plate a teaspoon salt, half teaspoon white pepper and a tablespoon oil, then repeatedly roll birds in seasoning. Arrange on a double broiler, broil six minutes on each side, remove, and dress on a hot dish over six freshly prepared pieces of toast. Broil six thin slices bacon two minutes on each side, arrange over squabs, decorate with a little watercress and serve. Pim-Olas Clams (1457) Celery (86)

From The International Cook Book, 1906, page 515. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mousse of Ham in Cases (417) Roast Chicken with Cresses (290) Chicory Salad (138) Neselrode Pudding (607) 1694. CREAM OF FRENCH ARTICHOKES Drop two large French artichokes in boiling water for twenty minutes, thoroughly drain, then detach all leaves from the bottoms, remove stems from hearts, cut bottoms in small squares, and keep them on a plate. Heat one ounce butter in a saucepan, add "leaves," cover pan and cook fifteen minutes; then add two and a half ounces flour, mix with wooden spoon two minutes, moisten with two and a half quarts white broth (No. 701), add one white onion with two cloves stuck in it, one teaspoon salt, one teaspoon sugar, two saltspoons cayenne pepper and one saltspoon grated nutmeg. Cover pan and slowly boil one hour. Remove, pass soup through a sieve into a basin, then through a cheesecloth into another saucepan, add one pint milk, the artichoke bottoms, lightly mix and boil twenty-five minutes. Dilute one egg yolk with a half gill cream and juice of a quarter lemon, add to soup, sharply mix with wooden spoon for two minutes, pour cream into a soup tureen and serve. 1695. BROOK TROUT, GENEVOISE Neatly trim the fins of three medium brook trout and pull out the intestines at the gills. Place in a frying pan with half ounce butter, one branch parsley, juice of a quarter lemon, a half gill white wine, half teaspoon salt and a half teaspoon white pepper. Cover the fish with a lightly buttered paper, let boil for five minutes ^on range, then set in oven twenty minutes. Remove, carefully lift up with a skimmer, dress on a hot dish, pour a Genevoise sauce (No. 1189) over them, arrange six heart-shaped croutons (No. 90) around fish and serve. 1696. POTATOES, PARMENTIER Plunge four medium-sized, peeled, raw potatoes in two quarts boiling water with a teaspoon salt and boil thirty minutes, drain and press through a potato masher into a bowl. Heat a tablespoon butter in a small saucepan, add half a finely chopped white onion and gently brown four minutes, occasionally stirring meanwhile, then add two peeled and seeded, crushed red tomatoes, mix a little and cook for five minutes. Then add the potatoes with two egg yolks, a tablespoon thick cream, half an ounce good butter, a half teaspoon salt, two saltspoons white pepper and a saltspoon grated nutmeg. Sharply mix with a wooden spoon while cooking for eight minutes, and remove pan to a table. Lightly butter six individual pudding moulds, carefully sprinkle a little very finely chopped parsley over the interior of each, and fill with the potato preparation. Lay moulds on a small tin, pour hot water into the tin up to half their height, cover with a lightly buttered sheet of paper, set in oven for fifteen minutes, remove, unmould potatoes on a hot dish, pour a gill tomato sauce (No. 16) around them and serve. 1697. CHATEAUBRIAND GRILL£ Carefully trim off skin from two and a half pounds tenderloin of beef. Envelop it in a clean towel in standing-up position and neatly flatten to thickness of an inch and a half with a cleaver. Mix on a plate a tablespoon oil with a teaspoon salt and a half teaspoon pepper, repeatedly turn beef in seasoning, then arrange on a broiler and broil on a lively charcoal fire ten minutes on each side. Place on a clean roasting pan, MONDAY, FIFTH WEEK OF MAY 499 pour a Chateaubriand sauce (No. 1028) over it, then set in oven ten minutes longer, being careful to turn and baste once in a while with the sauce. Remove, dress on a hot dish, pour sauce over and serve. 1698. FRESH MUSHROOMS AU GRATIN Clip off a little of the tips of stalks of a pound very fresh, white, even-sized, medium, fresh mushrooms. Thoroughly wash them in plenty of cold water and thoroughly dry them on a cloth. Heat one ounce butter in a small frying pan, add the mushrooms, season with a teaspoon salt and three saltspoons white pepper and gently brown ten minutes, lightly tossing meanwhile. Lift up the mushrooms with a skimmer and keep on a plate. Add one and a half ounces flour to the mushroom butter in pan, briskly stir while heating one minute, pour in one gill hot milk, two tablespoons sherry, one gill cream, half a saltspoon cayenne and one saltspoon grated nutmeg. Sharply mix with a whisk until it comes to a boil, add the mushrooms and slowly cook ten minutes, occasionally mixing meanwhile. Transfer to a baking dish, dredge a tablespoon grated Parmesan cheese over, place a few little bits of butter on top, set to bake in the oven for ten minutes, remove and serve. Decoration Day — Fifth Week of May, Supposedly Monday

From The International Cook Book, 1906, page 515. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1700. CRAB MEAT, DEWEY Have one pound of crab meat flakes on a plate with a pint of very fresh oysters crabs. Heat a tablespoon butter in a sautoire, add one small seeded green pepper and six sliced, peeled and well-cleaned fresh mushrooms, then gently brown five minutes, lightly stirring meanwhile. Add crab meat and oyster crabs, season with a level teaspoon salt, two saltspoons cayenne and one saltspoon grated nutmeg, adding also one small sliced truffle and one gill sherry; gently mix, cover pan and let cook five minutes. Pour in a half gill milk and one and a half gills cream, carefully mix with wooden spoon and slowly boil for fifteen minutes. Dilute two egg yolks with two tablespoons cream and add to pan. Lightly mix with spoon while heating without boiling for three minutes, remove, pour into a chafing dish or soup tureen and serve. 1701. BROILED DEVILLED SQUAB TURKEY WITH BACON Procure a fine, tender squab turkey of five pounds, cut off legs at first joint, singe, open bird through back, cut off neck, remove breast bone and thoroughly wipe the inside. Season well all around with a teaspoon salt and half teaspoon pepper, carefully crack bones between second joint and body, thoroughly rub turkey with a tablespoon oil, arrange on a double broiler and broil ten minutes on each side. Remove, spread a devilled butter (No. n) on both sides of the bird, then lightly roll in bread crumbs, replace on broiler and broil two minutes on each side. Remove, dress on a dish, with six thin slices broiled bacon (No. 13), decorate with a little watercress and serve. 1702. COFFEE PANCAKES Prepare the pancakes same as French pancakes (No. 17), pour a coffee sauce (No. 1193) over and serve. Canapes of Caviare (59) Olives

From The International Cook Book, 1906, page 517. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Roast Capon (378) Celery Mayonnaise (69) Bombe Printaniere (978) 1703. POTAGE BRESILIEN WITH CHERRIES Crack, remove and carefully peel thirty Brazil nuts. Pound in a mortar to a fine pulp, transfer to a large saucepan with six finely chopped shallots, two branches parsley, one branch chervil, three branches sliced crisp white celery and one pound very clean raw chicken bones; moisten with two quarts white broth (No. 701) and one quart milk; season with a teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg. Place on fire and gently boil one hour, remove, press soup through a sieve into a basin, then through a Chinese strainer into another saucepan. Remove stems and stones from a pint fresh, ripe cherries, add them to the soup with half gill good sherry, a half pint milk, and boil MONDAY, FIFTH WEEK OF MAY 501 forty minutes more. Dilute one egg yolk with a half gill cream, add to soup with a half ounce good fresh butter, mix while heating for five minutes but do not allow to boil, remove, pour into a soup tureen and serve. 1704. TRON^ON OF SALMON, MOUSSELINE Procure a three-pound piece fresh salmon, place it in an earthen basin, add one sliced white onion, three chopped parsley roots, half a sound sliced lemon, two cloves, one crushed bay leaf, a half teaspoon ground thyme, one teaspoon whole black pepper, a teaspoon allspice, one gill vinegar, one tablespoon salt, one quart cold water, and let fish marinade for six hours if possible. Remove, drain and place in a saucepan, with a sliced carrot, one sliced onion, two branches parsley, one branch chervil, one gill vinegar, half gill white wine, a tablespoon salt, and pour in enough water to cover fish. Cover pan, place on fire and let slowly come to boiling point, then simmer two minutes. Remove pan to a table and let stand five minutes. Carefully lift up salmon with a skimmer, dress on a large hot dish with a folded napkin, decorate both sides with well-cleaned parsley greens, and serve with a mousseline 1705. PHILADELPHIA POTATO ROLLS Wipe and roast in a moderate oven for forty-five minutes six goodsized white, raw, unpeeled potatoes. Remove, scoop out all the insides, and with the aid of a wooden spoon press the scooped potatoes through a wire sieve into a small saucepan, adding half an ounce good butter, two egg yolks, a half gill cream, a half teaspoon salt, two saltspoons pepper and a saltspoon grated nutmeg. Set pan on range and sharply stir with wooden spoon while heating for five minutes. Remove, beat the whites of the two eggs to a stiff froth and gradually add to the potatoes, mixing well meanwhile. Dip two tablespoons in melted butter, with one take up as much of the preparation as it can hold, and repeatedly turn the potato from one spoon to the other, so as to give a nice smooth roll form, place in a lightly buttered tin, and proceed the same with balance of the potato preparation. Set in a brisk oven until a nice golden colour, or about eight or ten minutes, remove, take up with the blade of a knife, dress on a dish and serve. 1706. SWEETBREADS, LAFAYETTE Finely slice a small carrot, a small onion, one branch celery, one leek, one branch parsley and a branch chervil, and place in a frying pan with half ounce butter. Have six blanched and trimmed heart sweetbreads (No. 33), lay them one beside another over the vegetables, and season with a teaspoon salt and a half teaspoon white pepper. Set on fire to brown for five minutes. Pour in one gill white wine and let reduce till nearly dry, then pour in two gills demi-glace (No. 122). Cover breads with sheet buttered paper, then set in oven thirty-five minutes, remove, lift up breads and keep on a plate. Finely chop and keep separately four branches blanched parsley, the whites of two hard-boiled eggs, and three canned sweet red peppers. Then carefully distribute the chopped parsley over one-third the surface of each sweetbread, cover central part with chopped whites of the eggs, and finish by covering the other third of the surface with the chopped sweet peppers. Carefully place sweetbreads on a hot dish, strain sauce through a Chinese strainer into another saucepan, adding one finely chopped truffle, two tablespoons sherry, and lightly mix and boil for five minutes. Pour sauce around the breads, finely slice a small truffle and arrange it around base of the edge of dish and serve.

From The International Cook Book, 1906, page 518. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prepare the same quantity of fresh peas as in No. 1519, adding when in the pan one teaspoon very finely chopped fresh mint leaves, toss well while heating for a minute and serve. 1707. FRESH ASPARAGUS, SAUCE BE"ARNAISE Clip off the ends and neatly scrape two branches very fresh asparagus, thoroughly wash in plenty of cold water, tie in three bunches, then plunge in a gallon boiling water with a tablespoon salt. Cover pan and boil twenty-five minutes, lift up, drain on a cloth, then lay on a dish with a folded napkin over, and serve with a Bearnaise sauce (No. 34) 1708. ROMAN PUNCH Prepare a lemonwater ice (No. 376), pour in three tablespoons good Jamaica rum, thoroughly mix with the spatula, fill up six sherbet glasses, make a small hollow in the centre, fill up with a little rum and

From The International Cook Book, 1906, page 520. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Corned Beef, American (241) English Buns (157) 1709. OMELETTE WITH EGGPLANT Cut in small dice pieces half of a peeled medium eggplant. Heat a tablespoon butter in a frying pan, add the eggplant, season with half teaspoon salt, three saltspoons pepper, and gently brown eight minutes, occasionally tossing meanwhile; add half teaspoon freshly chopped parsley, half bean sound chopped garlic, and toss well again. Carefully crack eight fresh eggs into a bowl, add a half gill milk, half teaspoon salt and two saltspoons white pepper. Sharply beat with a fork for two minutes, drop eggs into pan, mix with fork for two minutes, let rest for a minute; fold up the opposite sides to meet in centre, let rest for a minute, turn on a hot dish and serve. TUESDAY, FIFTH WEEK OF MAY 503 1710. BLACKFISH, BROWN BUTTER Scale, trim off fins and thoroughly wipe two small blackfish of one and a half pounds each; make three slanting, light incisions on both sides of the skin. Season with a teaspoon salt and half a teaspoon pepper. Baste with a little cold milk, then lightly turn in flour. Heat a tablespoon butter in a frying pan, add fish, fry five minutes on each side, then set in oven ten minutes, remove, and dress fish on a dish. Add a half ounce butter to pan, toss on fire until a nice brown, then add half a teaspoon chopped parsley, squeeze in juice of a lemon, toss a little Little Neck Clams Desire (1465)

From The International Cook Book, 1906, page 520. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Macaroni in Cream (386) 1711. Ox TAIL EN COMPOTE Cut two very fresh medium ox tails in two-inch pieces; thoroughly heat three tablespoons leaf lard in a braising pan, add the ox tails. Season with a level tablespoon salt, a half teaspoon pepper, and gently brown for thirty-five minutes, turning the pieces once in a while. Dredge in four tablespoons flour, stir well, and brown five minutes. Add one and a half gills claret, a half pint white broth (No. 701), half pint demi-glace (No. 122) and half pint pure tomato juice; mix well until it comes to a boil, add two medium carrots cut in half-inch squares, two medium, white turnips and twelve very small white onions previously browned to a light colour. Tie in a bunch four branches parsley, two branches chervil, a sprig thyme, a sprig sage, two sprigs marjoram, one bay leaf, two cloves, a bean garlic and add to pan; lightly mix, cover pan, then set in oven for an hour and a half. Cut three medium, wellwashed, peeled, raw potatoes in quarter-inch squares and add to pan, reset in oven forty-five minutes longer, remove, lift up meat and vegetables only and dress on a dish. Skim fat from surface of sauce, then strain through a Chinese strainer over the ox tail, sprinkle a little parsley over

From The International Cook Book, 1906, page 521. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1712. POTAGE, LONGCHAMPS Heat two tablespoons butter in a large saucepan, add three finely sliced leeks, one finely sliced onion, two ounces salt pork cut in small pieces, two bay leaves, one clove and two branches parsley, then brown for ten minutes, occasionally stirring meanwhile; add one pint wellpicked and thoroughly washed leaves of sorrel, cook for five minutes longer, stirring meanwhile; then add three large peeled, sliced sound cleaned potatoes, moisten with one quart broth and two and a half quarts water, season with a teaspoon salt and a half teaspoon pepper, mix well, cover pan and gently cook for two hours, mixing once in a while. Remove, press puree through a sieve into a basin, then through a Chinese strainer into another saucepan, reset on fire, crack in two ounces vermicelli, lightly mix and boil fifteen minutes, then pour in a half pint milk, a half gill cream and a half ounce good butter, boil five minutes more, 1713. RED SNAPPER, HUNTER STYLE *» Neatly trim and bone a three-pound piece very fresh red snapper, season with a teaspoon salt and a half teaspoon pepper. Finely chop six very small sound shallots, place in a frying pan with a half ounce of butter, and gently brown three minutes. Arrange fish on top, pour in a gill white wine, two branches parsley and juice of half a lemon; let reduce on fire until the liquor is nearly evaporated, add six sliced canned mushrooms, one gill demi-glace (No. 122) and a half gill tomato sauce. Cover fish with lightly buttered paper, boil for five minutes, then set in oven twenty-five minutes. Remove, dress fish on a hot dish, remove parsley, pour sauce and sprinkle a little finely chopped parsley 1714. POTATOES, O'BRIEN Cut four good-sized, well-washed, peeled sound potatoes into onethird-inch-square pieces, wash again and drain. Plunge in boiling fat and fry for ten minutes, lift up, drain well, place them in a frying pan with one tablespoon melted butter, three sweet red peppers cut in small squares and half teaspoon salt; lightly brown for ten minutes, frequently tossing meanwhile, pour into a hot dish and serve. 1715. FRIED CUCUMBERS Peel two large fresh cucumbers, then cut them crosswise in one-inch pieces, and cut each piece in quarters. Remove the spongy part and seeds, place in one quart cold water with a teaspoon salt and let soak for thirty minutes. Drain and place in a small saucepan with a half ounce butter, two gills water, a teaspoon powdered sugar, two saltspoons salt, a tablespoon vinegar, half a saltspoon cayenne and one white onion cut in quarters. Cover pan and let cook for fifteen minutes. Drain, roll in a frying batter (No. 204), then drop in boiling fat and fry for ten minutes, remove, drain on a cloth, dredge a teaspoon salt over them, dress on a cloth with folded napkin, and serve with one gill hot tomato 1716. BABAS AU MADERE Prepare babas the same as No. 687, but substitute same quantity of Madeira wine for the rum. WEDNESDAY, FIRST WEEK OF JUNE 505

From The International Cook Book, 1906, page 521. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1717. SCRAMBLED EGGS WITH FRESH ASPARAGUS TIPS Cut the tender parts of a bunch of fresh, ripe asparagus into half -inch pieces, thoroughly wash in cold water and drain well. Place in a small saucepan, with half teaspoon salt, a teaspoon sugar and one quart water, boil twenty-five minutes and drain. Heat a tablespoon butter in a frying pan, add the asparagus tips and cook for two minutes, tossing meanwhile. salt and two saltspoons white pepper; sharply beat with fork for one minute, drop eggs into pan and cook for six minutes, gently stirring meanwhile, pour in a deep dish and serve. 1718. CHICKEN LIVERS, SAUT£, WITH MUSHROOMS Cut a pound of very fresh chicken livers into halves, and see that they are completely freed from the gall bag. Heat two tablespoons lard in a frying pan, place in livers, briskly fry for five minutes, tossing meanwhile and drain on a sieve. Wipe pan, replace livers, add six finely sliced canned mushrooms, two tablespoons sherry, one and a half gills demi-glace (No. 122), half teaspoon salt and a saltspoon cayenne pepper; mix well, cook six minutes, lightly mixing meanwhile, transfer livers to a deep dish, sprinkle a little chopped parsley over and serve. Cut two ounces seeded California raisins in small pieces. Prepare a wheaten cake batter (No. 136), add raisins to preparation, mix thoroughly and proceed to finish and serve cakes exactly the same. Fish Croquettes, Cream Sauce (535)

From The International Cook Book, 1906, page 523. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1720. TURNIPS GLAZED, SPANISH STYLE Peel six white, medium turnips and cut in quarters, place in a saucepan with an ounce butter, half a teaspoon salt, half a teaspoon sugar, three saltspoons white pepper, half a saltspoon Spanish saffron and two gills white broth; mix a little, cover pan and set in oven one hour, being careful to baste them with their own liquor once in a while, pour into a vegetable dish and serve* 1721. BLANC MANGER WITH STRAWBERRIES Plunge half pound sweet almonds in a pint boiling water for three minutes, drain, shell, place in a mortar and pound to a firm paste. Transfer to a saucepan, then press half pint well-picked fresh strawberries through a wire sieve into the almond pan, pour in a pint cold milk, mix well, boil for five minutes and strain milk through a cheesecloth into a bowl. Place in a saucepan one ounce gelatine leaves with a half pint water and five ounces sugar, mix on fire with wooden spoon until thoroughly dissolved, add milk with two tablespoons kirsch, mix well while boiling two minutes, strain into a bowl and let cool off. Pour into a dome-shaped quart mould, cover, set in cracked ice and let stand for one hour, remove, unmould on a dish with a folded napkin and serve.

From The International Cook Book, 1906, page 523. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Roast Goose, Apple Sauce (1109) Lettuce Salad (148) Brioches, Vanilla 1722. CHICKEN GUMBO, PIEDMONTAISE Cut off the head, draw and wipe a small tender fowl, totally bone it, free meat from skin, then cut fowl in half-inch square pieces; cut also in small squares two white medium onions, two seedless green peppers, two well-cleaned leeks, two ounces raw ham and four branches crisp, well-cleaned celery. Heat one and a half tablespoons butter in a saucepan, add the above and gently brown for ten minutes, frequently stirring with wooden spoon. Moisten with three quarts hot water, add the fowl bones, one level tablespoon salt, half teaspoon white pepper, and let boil thirty minutes. Cut two ounces good raw Italian macaroni in half-inch pieces, add to soup, boil twenty minutes more, then add two ounces Piedmont raw rice, two peeled, crushed tomatoes and twelve small trimmed fresh okras cut in half-inch pieces; lightly mix and let boil for forty minutes longer, remove bones, add leaves from two branches chervil, boil for five minutes more, pour into a hot soup tureen and serve. 1723. BAKED FRESH MACKEREL, CREOLE Prepare and keep hot a Creole sauce (Ng. 507). Cut the head off and neatly trim a three-pound fresh mackerel, split in two through back, remove spinal bone, place on a lightly buttered tin, season with a teaspoon salt and half teaspoon paprika; glaze surface of mackerel with a little melted butter, then set in oven to bake for fifteen minutes. Remove, arrange in a baking dish, pour the Creole sauce over, sprinkle a little Parmesan cheese on top, and set in oven for fifteen minutes more. Remove, decorate all around with half a lemon finely sliced and a little parsley greens and serve. THURSDAY, FIRST WEEK OF JUNE 507 1724. BALOTINE OF LAMB STUFFED WITH SPINACH Remove the stalks and stale leaves from a quart fresh spinach, thoroughly wash and plunge in a quart boiling water with a teaspoon salt for ten minutes, thoroughly drain on a sieve, completely press out all the water with the hands, and finely chop. Place in a small saucepan with two egg yolks, half teaspoon salt, three saltspoons white pepper, half teaspoon sugar and one saltspoon grated nutmeg. Place pan on fire and sharply stir with wooden spoon while heating for five minutes, remove and keep on a table till required. Carefully bone a shoulder of lamb, season with a teaspoon salt, half teaspoon white pepper and a saltspoon grated nutmeg. Spread spinach on inside part of shoulder, neatly fold up and tie all around. Place a mirepoix (No. 271) in a roasting tin, lay the balotine on top, then pour half a gill water in the pan. Spread a tablespoon melted lard over the balotine and set to roast in oven fifty minutes, turning and frequently basting meanwhile. Remove, untie, dress on a large dish, skim fat from surface of gravy, pour in one gill demi-glace (No. 122), boil five minutes, strain sauce over the balotine and serve. 1725. BRIOCHES, VANILLA Place four egg yolks in a bowl with two ounces fine sugar and briskly whisk with a wire whisk six minutes, then add the whites of the four eggs beaten to a stiff froth, one and a half ounces flour and a teaspoon vanilla essence. Place mixture in a pastry bag, with a quarter-inch tube at bottom and carefully press the preparation into a lightly buttered and floured pastry pan in twelve even round forms. Set pan in a brisk oven for twelve minutes, remove and let cool off. Detach cakes from pan, lay them upside down on a table, then with the blade of a knife spread a little strawberry jelly over each flat side and fasten two by two. Neatly trim to even size and arrange on a small iron grating with a pan underneath. Spread a glace vanilla (No. 1652) over them, place half a candied cherry on top of each and serve.

From The International Cook Book, 1906, page 524. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Mutton Chops (49) 1726. FRIED EGGS WITH SALT PORK Cut from a piece of lean salt pork twelve very thin slices; trim off the skin of each piece, arrange on a large frying pan with a tablespoon melted lard, fry two minutes on one side only, then turn carefully and crack twelve fresh eggs over them. Equally season with half teaspoon salt and two saltspoons white pepper, fry for one minute, then set in oven for four minutes, remove, carefully slide them on a large hot dish

From The International Cook Book, 1906, page 525. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Goose Pears with Peas (1270) Tapioca Pudding (574) 1727. BROILED SOFT SHELL CRABS Remove the spongy parts under the side points and the aprons from twelve very fresh soft shell crabs, thoroughly wash and drain on a cloth. Mix on a plate a tablespoon oil with a teaspoon salt and half teaspoon pepper, repeatedly turn in seasoning, arrange on a double broiler and broil five minutes on each side. Dress on freshly prepared pieces of toast placed on a hot dish, decorate with six quarters lemon and a little fried parsley and serve.

From The International Cook Book, 1906, page 526. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1728. MUTTON, INDIENNE One pound lean shoulder of mutton, one medium carrot, one turnip, one medium onion, one leek, rind of one lemon and one green pepper. Cut the above articles in quarter-inch square pieces, place in a saucepan with one ounce butter, set on fire and brown for ten minutes, stirring meanwhile; then add one teaspoon curry powder, one teaspoon salt, two tablespoons Worcestershire sauce, three quarts water and one pound cleaned raw mutton bones and boil forty minutes; add two ounces raw rice, three slices peeled eggplant, cut in small squares, three peeled, crushed tomatoes, and boil forty-five minutes more. Chop up together finely a half ounce cooked lean ham, one bean garlic, two branches parsley, one branch chervil, and add to soup. Boil for ten minutes more, and remove bones. Dilute four tablespoons arrowroot with two tablespoons sherry, juice of half a lemon, two tablespoons milk, and add it" to the soup; mix well, cook for ten minutes more, pour soup into a tureen and serve. 1729. PICKEREL, CASTILLANE Trim off the fins and wipe a very fresh pickerel of three and a half pounds. Place in a dish, season with a teaspoon salt, half teaspoon white pepper, squeeze in juice of half a lemon, add a teaspoon anchovy FRIDAY, FIRST WEEK OF JUNE 509 essence and a half teaspoon chopped parsley. Repeatedly turn fish in the seasoning and let infuse until required. Heat two tablespoons olive oil in a braising pan, then add four peeled and thoroughly washed raw potatoes scooped out with a Parisian potato scoop, two sound, seeded green peppers cut in small squares, half a sound medium Spanish onion, gently brown for fifteen minutes, carefully stirring meanwhile, then add two sweet red peppers cut in small squares. Place fish on top of these articles, pour over marinade with a half gill claret and let reduce on range for fifteen minutes. Pour in a gill each demiglace (No. 122) and tomato sauce, lightly mix, cover pan and set in oven for forty-five minutes, remove, lift up fish, dress on dish, pour contents of pan over and serve. 1730. CHICKEN SAUTE, HONGROISE Cut head and feet off a tender Philadelphia chicken of three pounds, singe, draw and cut in twelve even pieces. Heat a tablespoon butter in a large frying pan, add chicken pieces one beside another and gently fry for five minutes on each side, turning once in a while. Dredge a tablespoon flour over, stir well, then pour in one and a half gills each milk and broth. Season with a level tablespoon salt, half teaspoon paprika, mix well two minutes, then slowly boil for thirty-five minutes. Lift up chicken with a fork and place in another frying pan, adding ten finely sliced mushrooms and two tablespoons sherry, lightly mix and cook for five minutes. Dilute two egg yolks with a half gill cream, half saltspoon grated nutmeg, and add to sauce. Sharply whisk while heating for five minutes, strain sauce through a cheesecloth over chicken, mix well. Dress chicken on a large dish, pour sauce over, arrange six timbales of rice (No. 521) around chicken and serve. 1731. STRAWBERRY COUPES Pick off stems, wash and thoroughly drain a pint fine, fresh red strawberries, place in a bowl with two ounces fine sugar, a tablespoon each kirsch, maraschino and rum, and half teaspoon vanilla essence, then turn strawberries in seasoning and let infuse until required. Prepare a pint (only) vanilla ice cream (No. 42), evenly divide strawberries and liquor in six coupes or champagne glasses, then divide vanilla ice cream in coupes, neatly smooth surface to dome-like shape and serve.

From The International Cook Book, 1906, page 526. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stewed Prunes (i) Boiled Grits (131) Eggs, Turinoise Broiled Findon Haddock (76) Steaks, Maitre d'H6tel (172) Saratoga Potatoes (156) 1732. EGGS, TURINOISE Cut twelve hard-boiled eggs in quarter-inch slices. Mix in a saucepan one and a half tablespoons melted butter with two and a half tablespoons flour, heat a half minute, pour in two gills hot milk, season with a teaspoon salt, two saltspoons cayenne and a saltspoon grated nutmeg. Sharply mix with wooden spoon until it comes to a boil, then add two tablespoons grated Parmesan cheese and mix well for one minute. Broil twelve thin slices bacon for two minutes on each side, then cut in half-inch pieces and add to sauce with eggs. Mix well, pour into a baking dish, sprinkle a very little Parmesan cheese over, divide half an ounce butter in very little bits on top, set in oven for ten minutes

From The International Cook Book, 1906, page 527. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Spaghetti au Gratin (1508) Cocoanut Pie (1546) 1733. SARDINE OMELETTE Carefully crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt, two saltspoons white pepper, and sharply beat with fork for two minutes. Remove skin and bones from six sardines in oil cut in small pieces, place in a frying pan with tablespoon butter and brown for two minutes, tossing meanwhile. Drop in eggs, briskly mix with fork for two minutes and let rest for half a minute; fold up opposite sides to meet in centre, let rest for one minute, turn on a hot dish and serve. 1734. HIGHLANDER Cut in half-inch-square pieces a half pound pig's liver, four skinned fresh mutton kidneys, two pounds raw, lean mutton and four ounces raw, lean salt pork. Heat two tablespoons melted butter in a braising pan, add a finely chopped onion and sound, seeded, chopped green pepper, gently brown for four minutes, add all the meat and moisten with a quart of broth (No. 701). Season with a level tablespoon salt, half teaspoon white pepper and saltspoon grated nutmeg. Tie in a bunch two leeks, two branches parsley, a branch chervil, bean garlic, one sprig each thyme, sage, marjoram, a bay leaf and two cloves, add to pan, cover and let slowly cook for one and a half hours. Add four peeled, crushed red tomatoes and two medium, peeled raw potatoes cut in half-inch squares, mix well, then set in oven for one hour, basting top with its own gravy occasionally. Remove, lift up the bouquet of herbs, dress highlander in deep hot dish and serve. Celery (86) Canapes of Anchovies (141)

From The International Cook Book, 1906, page 528. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Kingfish, Meuniere (773) Potatoes, Viennoise (165) Sirloin Steaks, 'Be"arnaise Cucumbers, Romaine Baked Live Lobster (952) Roast Sqaabs (831) Doucette Salad (189) Weimar Pudding (405) 1535. BISQUE OF CLAMS, CLAMART Soak a half pint split green peas in cold water for six hours, drain, place in a saucepan with a sliced each carrot, onion, two sliced each SATURDAY, FIRST WEEK OF JUNE 511 leeks and branches celery, half-pound piece salt pork, a bay leaf, clove, two quarts water, a teaspoon salt and half teaspoon pepper. Set pan on range and let simmer for an hour and a half, remove, strain pure*e through sieve into a basin and keep in tureen until required. Place fifteen freshly opened large clams in a saucepan with their liquor and one and a half pints water, add two branches parsley and one branch chervil, then let boil for five minutes. Mix in a saucepan an ounce butter with two and a half ounces flour, heat a minute, then strain clam broth into pan; also add peas puree and a pint milk. Continually mix with wooden spoon until it comes to a boil, finely chop clams and add to soup, with saltspoon each cayenne and grated nutmeg. Lightly mix and boil for twenty-five minutes, then add a half gill cream and half ounce butter, mix well for two minutes, remove, strain soup through a Chinese strainer into a tureen and serve with a plate of bread croutons (No. 23) separately. 1736. SIRLOIN STEAKS, B£ARNAISE Lightly flatten and trim two tender sirloin steaks of one and a quarter pounds each. Mix on plate a tablespoon oil, a teaspoon salt and half teaspoon white pepper, repeatedly turn steaks in it, then broil on brisk fire for eight minutes on each side, pour a Bearnaise sauce (No. 34) on a hot dish, dress steaks over and serve. 1737. CUCUMBERS, ROMAINE Peel two good-sized sound cucumbers, cut in halves, remove spongy parts, finely slice, place in a quart cold water with a teaspoon salt for thirty minutes and drain thoroughly on a sieve. Lightly butter a baking dish, sprinkle a tablespoon grated Parmesan or Swiss cheese and arrange a layer of half the quantity of cucumbers over, season with three saltspoons each salt and pepper, a saltspoon grated nutmeg, and dredge a tablespoon Parmesan cheese over all. Divide a half ounce butter in very little bits on top, place balance cucumbers in layer on top, season with two saltspoons salt and one saltspoon pepper. Sprinkle a light tablespoon Parmesan cheese, arrange again a few bits of butter on top of all, pour one and a half gills tomato sauce all around, set to bake in oven for forty-five minutes, remove and serve.

From The International Cook Book, 1906, page 528. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Kippered Herrings (153) Country Sausages (134) 1738. POACHED EGGS, CHASSEUR Heat in a small saucepan one tablespoon melted butter, add and brown for three minutes four medium, peeled shallots. Moisten with a half gill white wine, tablespoon sherry and one and a half gills demiglace (No. 122); add six finely sliced canned mushrooms, an ounce ham cut in small julienne strips, half teaspoon finely chopped chives and saltspoon cayenne pepper, lightly mix and boil for ten minutes. Prepare twelve poached eggs exactly the same as in No. 106, dress on a dish without any toast, pour sauce over eggs and serve.

From The International Cook Book, 1906, page 529. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mutton Pot Pie (530) Eggplant, Saut(§ Minute 1739. TARTINES OF SHRIMPS Heat a tablespoon melted butter in a small saucepan, add four finely chopped shallots, a half bean garlic, also finely chopped, and gently cook for three minutes, then add a level tablespoon flour and stir well while heating for a half minute. Pour in a gill white wine, half gill milk, tablespoon Worcestershire sauce, half teaspoon each French mustard and salt, a saltspoon cayenne, half saltspoon each grated nutmeg and freshly chopped parsley, and continually mix while boiling for two minutes. Add one and a half pounds shelled, cooked shrimps, mix well and let cook for ten minutes, occasionally stirring meanwhile, then add two egg yolks, sharply stir with wooden spoon while heating for two minutes, place in mortar, pound to a fine pulp, remove and press pulp through sieve into a bowl. Brown six fresh pieces toast, a quarter-inch thick by three inches square, to a nice golden colour, lightly butter, then evenly spread shrimp preparation over. Neatly smooth surface, lightly butter top of each; place on a tin and set in oven for six minutes. Remove, dress on dish with a folded napkin, decorate with six quarters lemon and a little 1740. EGGPLANT, SAUTE MINUTE Peel a medium, sound egg plant and cut it in thin slices, season with a teaspoon salt, half teaspoon pepper, turn well in seasoning and lightly roll in flour. Heat a tablespoon melted butter in large frying pan, place slices one beside another in pan and fry briskly for one minute on each side, dress on a dish, squeeze juice of half a sound lemon over, sprinkle a little finely chopped parsley over all and serve.

From The International Cook Book, 1906, page 530. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Guinea Hens (1535) Chicory Salad (38) Rum Jelly (1171) 1741. CONSOMME", ARGENTEUIL Prepare, strain into another saucepan and keep hot a plain consomme (No. 52). Cut tender part only of a bunch fresh asparagus in half -inchSATURDAY, FIRST WEEK OF JUNE 513 long pieces, thoroughly wash in plenty cold water, drain, place in a saucepan with a quart water, half teaspoon each salt and sugar, then boil for twenty minutes. Remove, drain on a sieve, drop tips into the consomme, add teaspoon sugar, boil for ten minutes, pour consomme* into a soup tureen and serve very hot. 1742. HALIBUT STEAKS WITH BROWN BUTTER Procure three three-quarter-pound chicken halibut steaks, season with a teaspoon salt, half teaspoon pepper and lightly baste with a little cold milk and roll in flour. Heat one and a half teaspoons melted butter in a frying pan, arrange the steaks in and fry for five minutes on each side, then set in oven for six minutes, remove, dress on a dish and divide a half tablespoon butter on top. Pour a tablespoon vinegar in fish pan, add a very little butter, toss well on fire until a nice brown colour, pour over fish and serve. 1743. TIMBALE OF SWEETBREADS, NEW-YORKAISE Bone and skin breasts of a tender fowl, finely chop with half pound tender, raw veal, place in mortar, season with a teaspoon salt, saltspoon each cayenne, grated nutmeg and ground mixed spice. Thoroughly pound to a smooth paste, add two ounces bread panade, four egg yolks, and pound again until thoroughly amalgamated. Rub through sieve into a bowl, set bowl on ice, gradually pour in one and a half gills cold cream, sharply mixing with wooden spoon while adding, then keep on ice till required. Have six blanched heart sweetbreads (No. 33), place a mirepoix (No. 271) at bottom of frying pan, lay breads on top, season with a teaspoon salt and half teaspoon white pepper. Moisten with a quart white broth and let slowly boil for thirty-five minutes, take up breads, cut each in half-inch-square pieces, finely slice twelve canned mushrooms, one small truffle, cut an ounce cooked lean ham in squares, and place these four articles on a plate until required. Mix in a saucepan one and a half tablespoons melted butter with two tablespoons flour, strain the sweetbread broth into this pan, mix well until it comes to a boil, then reduce to a third of the quantity, frequently mixing meanwhile. Add four articles on plate to sauce with two tablespoons sherry and a half gill cream, mix well, cook for ten minutes, remove to a table. Lightly butter a quart pudding mould, cut two slices truffles in alphabetic letters, one "N," the other "Y," and arrange letters "N. Y." at bottom of mould. Carefully line bottom and sides with three-quarters of force in bowl, pour bread preparation into mould, cover with balance of force, neatly smooth surface, cover with a sheet buttered paper, place mould in a saucepan, pour hot water up to half the height of the mould, then set in oven for forty-five minutes. Remove, lift up paper, unmould on a large hot dish, pour a cream sauce (No. 736)

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Whitebait with Bacon (1305) Stewed Mutton Kidneys with Madeira (452) 1744. FRIED POACHED EGGS, MONTEBELLO Poach twelve fresh eggs for four minutes in three quarts boiling water, with a tablespoon salt and half gill vinegar. Lift with a skimmer, neatly trim, carefully roll in melted butter, then in grated Parmesan cheese, place in a frying basket and fry in boiling fat for one minute. Lift up drain on a cloth, sprinkle a little salt over, dress on a dish with a folded napkin, decorate with a little parsley greens and serve with a hot Montebello sauce (No. 1030) separately. Clam Patties (1232)

From The International Cook Book, 1906, page 532. Read from the scan by computer, so a word may be off; the page itself shows the original.

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, Strawberry Shortcake (1677) 1745. NEW LONDON SALAD Place in a salad bowl two peeled tomatoes cut into eight pieces each, one sound, seeded, fat green pepper cut in quarter-inch squares, one stalk crisp white celery cut same size as the pepper, two cold, medium, boiled potatoes cut in quarter-inch squares, and twenty-four good-sized, sound hazel nuts cracked and cut in halves. Season with two tablespoons seasoning (No. 863), gently mix, add two tablespoons mayonnaise (No. 70), gently but thoroughly mix, neatly wipe bowl all around and immediately serve. Celery (86) Canapes of Caviare (59)

From The International Cook Book, 1906, page 532. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Punch au Curacao (643) Roast Capon aux Cresson (378) 1746. POTAGE, CREAM or ALMONDS Place in a large saucepan one pound clean, raw, lean veal bones, one pound fresh chicken bones, one sliced onion, two sliced leeks, four sliced SUNDAY, FIRST WEEK OF JUNE 515 branches celery, two branches parsley and one branch chervil. Moisten with three and ?, half quarts water, season with two teaspoons salt and simmer two hours, being careful to skim off scum once in a while. Plunge Half pound sweet and.our single bitter almonds in boiling water for three minutes, drain and peel, pound in mortar to a fine paste, transfer them to '\ saucepan with one pint milk and boil ten minutes. Mix in a saucepan one ounce butter with two and a half ounces flour, heat two minutes, then strain the broth through a strainer over this roux, add the almond milk, two saltspoons cayenne pepper and one saltspoon grated nutmeg, sharply mix with whisk until it comes to a boil and cook twenty minutes more. Dilute one egg yolk with a half gill cream and halt ounce fresh butter, add to soup, continually mix while heating foi three minutes, remove, strain cream through cheesecloth into a Si up tureen and serve. 1747. SALMON, BATELIERE \ Place three slices fresh salmon of three-quarters of a pound each on a dish, season with a teaspoon salt, half teaspoon pepper, juice of half a sound lemon, teaspoon anchovy essence and leaves of two branches chervil, repeatedly turn salmon in seasoning, then let infuse until Have one and a half tablespoons melted butter in a saucepan, add twelve even-sized, very small white onions, brown a nice golden colour, then add two tablespoons flour, lightly stir and cook for one minute. Pour in cne gill claret and two gills pure tomato juice, mix well, let boil for fifteen minutes, place salmon and seasoning in a frying pan and add twelve cooked, shelled shrimps. Take up onions with a skimmer from jauce, place them with salmon, strain sauce over, cover with a lightly buttered paper, "boil for five minutes on range, then set in oven for twenty-five minutes. Remove, lift up paper, dress salmon on a dish, one overlapping another, pour contents of pan over and serve. 1748. SPRING LAMB CHOPS, SAUCE P^RIGUEUX Neatly trim six nice spring lamb chops, season well all around with a half teaspoon salt and three saltspoons white pepper. Heat tablespoon butter in a frying pan, arrange in chops one beside another and fry for four minutes on each side. Pour a pe*rigueux sauce (No. 677) on a hot dish, dress chops one overlapping another crown-like over same, adjust a paper frill at end of each chop 1749. FRESH PEAS WITH TARRAGON Prepare peas same as in No. 1519, adding a teaspoon freshly chopped fresh tarragon leaves, toss well while heating for two minutes pour into a hot deep di§h and serve.

From The International Cook Book, 1906, page 532. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bluefish, Maitre d'H6tel (328) 1750. SCRAMBLED EGGS, MOLET Plunge twelve fresh eggs in boiling water for five minutes, lift up, clip off a piece of shell at end of each and with a very small spoon scoop insides into a frying pan; add an ounce butter, half teaspoon salt, two saltspoons pepper, a half gill cream, place pan on fire and gently cook for two minutes, continually stirring meanwhile; dress on a deep

From The International Cook Book, 1906, page 534. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beignets Souffles, Italienne (790) 1751. RAGOUT, DUTCH Cut in one-inch-square slices one and a half pounds tenderloin of beef, then cut two fresh veal kidneys in same size pieces. Season with a teaspoon salt and half teaspoon pepper and keep on a plate until required. Heat a tablespoon butter in frying pan, add one finely sliced onion, a finely sliced green pepper, and brown three minutes, then add the beef and kidneys and briskly cook for eight minutes, occasionally tossing meanwhile. Pour in two gills demi-glace (No. 122), one gill of tomato sauce (No. 1 6), two tablespoons sherry, a half teaspoon freshly chopped parsley, and toss well while cooking for five minutes. Finally slice two cold boiled potatoes and plunge in boiling fat for five minutes, drain on a cloth, add potatoes to the stew, mix well, cook for two minutes, pour in a deep dish and serve.

From The International Cook Book, 1906, page 534. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pudding Malaga (309) 1752. BEEF BROTH, ANGLAISE, Cut in quarter-inch-square pieces one pound lean raw beef from the rump or flank, one medium carrot, one medium white turnip, one MONDAY, FIRST WEEK OF JUNE 517 sound onion, two well-cleaned leeks, and three branches crisp white celery. Place all these in a large saucepan with two tablespoons melted butter, set on fire and gently brown for fifteen minutes, then add three and a half quarts water, two tablespoons Worcestershire sauce, one gill demi-glace (No. 122), one pound beef bones and one marrow bone. Season with two teaspoons salt and half teaspoon pepper. Let slowly boil for forty minutes, then add three ounces well-washed and thoroughly drained barley, lightly mix and continually simmer for one hour and twenty-five minutes. Remove bones, skim fat from surface, add half teaspoon freshly chopped parsley and half teaspoon chopped chervil, boil for five minutes longer, pour soup into a tureen and serve. 1753. SHEEPSHEAD, CELERY SAUCE Neatly trim a three-pound piece fresh sheepshead, remove bones, place in a frying pan with half ounce butter, a half gill white wine, a gill water, juice of half a sound lemon, two branches parsley, one teaspoon salt and a half teaspoon pepper. Cover fish with lightly buttered paper, boil for five minutes, set in oven for twenty-five minutes, remove and dress on a, dish. Have a celery sauce (No. 745), pour two tablespoons fish liquor in, mix well, then pour over fish, sprinkle a little chopped 1754. FRICANDEAU OF VEAL WITH CEPES Cut a three-pound piece round of veal from leg, season with teaspoon salt and half teaspoon pepper. Thoroughly heat two tablespoons leaf lard in a saucepan, place veal in pan with a mirepoix (No. 271) and briskly cook for ten minutes on each side, remove from pan and keep warm. Add to the gravy two tablespoons flour, briskly stir, then add quarter of a pint claret, half pint hot broth or water, one gill tomato sauce (No. 16), one gill demi-glace (No. 122), mix well, and as soon as it comes to a boil add veal again, with a tablespoon dried cepes or dried mushrooms. Cover pan and set in moderate oven one hour and forty-five minutes, remove, dress veal on a large hot dish, reduce gravy to half pint, skim fatoff surface and strain it over, arrange a cepes provencale around veal and serve. 1755. CEPES PROVENCALE Open a pint can of cepes, take them up and drain on a cloth, then cut in quarters. Heat a tablespoon oil in frying pan, add the cepes with a finely chopped onion, season with half teaspoon salt, three saltspoons pepper and gently brown for five minutes, tossing meanwhile. Finely chop a sound bean garlic, two branches parsley and one branch chervil and add to the cepes, toss well while heating for one minute, squeeze in juice of quarter of a lemon, toss lightly and use as required. 1756. FRESH ASPARAGUS POLONAISE Trim off ends, carefully scrape and thoroughly wash two bunches sound, fresh asparagus, tie in three bunches, then plunge in three quarts boiling water with tablespoon salt and boil for twenty-five minutes. Lift up, drain on a sieve and dress on a dish. Place one ounce butter in a frying pan with three tablespoons bread crumbs, toss on fire until a light brown, pour butter over asparagus and serve.

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1757. EGGS COCOTTE, SARKEY Cut two ounces raw ham in exceedingly small pieces, place in small saucepan with a tablespoon melted butter and gently brown for four minutes; add half teaspoon curry powder, half teaspoon freshly chopped parsley, leaves from a branch chervil and three gills tomato sauce. Mix well, let reduce to half quantity and add little by little half an ounce butter, mixing while adding. Divide this sauce into six egg-cocotte dishes, crack two fresh eggs in each dish, evenly season eggs with a half teaspoon salt, two saltspoons pepper, pour a teaspoon cream over the eggs of each dish, place on a tin, set in oven for five minutes, 1758^ HASHED BROWN POTATOES, MORENO Finely chop six medium, cold peeled potatoes and three Spanish sweet peppers; heat tablespoon melted butter or good fat in a frying pan, add potatoes and peppers, season with teaspoon salt, three saltspoons white pepper and gently toss in pan while cooking on a brisk fire for ten minutes. Roll up to omelette form and let get a nice golden colour, turn on a hot dish and serve. Canap6 Lorenzo (538)

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Fried Oyster Plant (968) 1759. CUTLETS OF TURKEY, ESPERANCE Pick off meat from the turkey left over from yesterday and cut in very small dice, with two ounces cooked ham cut same way and twelve canned mushrooms, also cut same way. Have a tablespoon freshly chopped shallots in saucepan with one ounce butter and fry for three minutes, stirring well meanwhile; dredge in two ounces flour, stir while heating for two minutes, pour in a pint white broth, one teaspoon salt, two saltspoons cayenne and one saltspoon grated nutmeg. Mix well until it comes to a boil, then let slowly boil for fifteen minutes, TUESDAY, FIRST WEEK OF JUNE 519 occasionally mixing meanwhile. Add two egg yolks, mix well, then add the chicken, ham and mushrooms, also half a gill sherry. Mix well and cook for ten minutes, frequently mixing meanwhile, remove, place the force in a dish and let cool off. Lightly flour corner of table, divide the force into six even parts and neatly roll out to cutlet forms, dip in beaten egg, then gently roll in fresh bread crumbs, lay in frying basket, fry in boiling fat for eight minutes and thoroughly drain. Pour a gill demi-glace (No. 122) on a hot dish, dress cutlets over, one overlapping another crown-like, arrange fresh string beans (No. 1579) in centre of the crown, adjust a paper frill at end of each cutlet and Pure"e of Tomatoes, aux Pates

From The International Cook Book, 1906, page 536. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Capon au Gros Sel Spinach au Veloute" Roast Leg of Lamb (392) Doucette Salad (189) Matron Ice Cream (854) 1760. PURE"E OF TOMATOES, AUX PATES Plunge three ounces Italian paste in a pint of boiling water with three saltspoons salt, boil ten minutes and drain on a sieve. Prepare a tomato puree (No. 457), but substitute Italian paste for the vermicelli, boil five minutes, pour soup into a tureen and serve. 1761. PICKEREL, CREOLE^ Cut head off and neatly trim a fresh pickerel of about three pounds, split in two and remove spinal bone. Lay fish on a lightly buttered tin, season with a teaspoon salt and half a teaspoon pepper, divide half ounce butter in little bits over surface, squeeze over juice of half a sound lemon, set in oven fifteen minutes, remove and transfer fish to a baking dish. Pour a Cre*ole sauce (No. 507) and sprinkle a tablespoon grated Parmesan or Swiss cheese over fish, set in oven for fifteen minutes more, remove, cut half a lemon in thin slices, arrange around fish and serve. 1762. CAPON AU GROS SEL Cut off head and feet from a tender three-and-a-half -pound capon, singe, draw, wipe and trus^. Cover all around with thin slices larding pork, tie around firmly with string, lay in a saucepan with six small carrots, six small round white turnips, four branches parsley and two branches chervil, tied together. Pour in sufficient water to cover capon, season with good teaspoon salt, half teaspoon pepper, cover pan and gently boil for thirty minutes. Add six medium white onions, let slowly boil for one hour, lift up capon, untie, remove lard and untruss. Place on a hot dish, arrange vegetables — except parsley and chervil — around, sprinkle a teaspoon coarse salt over and serve. Remove fat from surface of capon broth and strain it into white broth pot (No. 701). 1763. SPINACH AU VELOUT£ Pick off stalks, remove stale leaves and thoroughly wash three quarts fresh green spinach plunge in a gallon boiling water with a tablespoon salt, boil ten minutes, thoroughly drain on sieve; with a skimmer press out water, chop very finely, then place in a saucepan. Mix in another saucepan one and a half tablespoons melted butter with two level tablespoons flour. Pour in three-quarters of a pint white broth (No. 701), mix well until it comes to a boil, let reduce to half, then strain sauce through a Chinese strainer into spinach, adding half teaspoon salt, half teaspoon sugar, a saltspoon cayenne, a saltspoon grated nutmeg and half ounce good butter. Mix well, place pan on fire and cook for ten minutes, frequently stirring meanwhile, remove, dress on a vegetable dish, smooth all around to dome form, arrange six heart-shaped bread croutons

From The International Cook Book, 1906, page 537. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1764. SHIRRED EGGS WITH MUSHROOMS Finely slice twelve canned mushrooms, place in a small saucepan with two tablespoons sherry, one and a half gills demi-glace (No. 122), one gill tomato sauce and half a saltspoon cayenne pepper, lightly mix and boil for eight minutes. Lightly butter six shirred-egg dishes, crack two fresh eggs into each, season with a half teaspoon salt and two saltspoons pepper, evenly divided. Set in oven three minutes, remove, divide sauce evenly over eggs and serve. 1765. FRIED CALVES' BRAINS Have three pairs of calves' brains, wash in running cold water for thirty minutes, discard blood sinews, drain well, then plunge in two quarts boiling water with a teaspoon salt, half gill vinegar and slowly boil for two minutes. Drain, split in two lengthwise, lightly roll in flour, dip in beaten egg, then lightly roll in fresh bread crumbs. Arrange in a frying basket and fry in boiling fat for six minutes, or until a nice golden colour. Remove, drain well, dredge a half teaspoon salt over, dress on a dish with a folded napkin, decorate with six quarters lemon, a little parsley greens, and serve.. LUNCHEON

From The International Cook Book, 1906, page 538. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lobster Salad, Mayonnaise Banana Fritters (1104) 1766. LAMB SAUTE", GERMAN STYLE Cut meat from leg of lamb left over from yesterday in half-inch pieces. Place in a frying pan two finely sliced white onions with two WEDNESDAY, SECOND WEEK OF JUNE 521 tablespoons melted lard and fry for five minutes, tossing once in a while, then add the lamb. Season with half teaspoon salt and three saltspoons pepper, toss a little, then cook ten minutes, occasionally tossing meanwhile. Add two tablespoons good vinegar, two gills demi-glace (No. 122), twelve medium, sliced vinegar pickles and a half teaspoon chopped chives, mix well and slowly cook for ten minutes, frequently mixing, transfer stew to a deep dish, arrange spatzeles around lamb and serve. 1767. SPATZELES Place in a bowl four ounces sifted flour, gradually add one gill cold water and sharply stir with wooden spoon while adding it. Crack in one fresh egg, season with half teaspoon salt, two saltspoons white pepper, a saltspoon grated nutmeg, sharply stir for five minutes. Have a quart boiling water in a saucepan with half teaspoon salt, take a tablespoon of batter and with a finger drop in pan as rapidly as possible. Proceed in same way till batter is all used, boil for five minutes, lift up with skimmer and thoroughly drain on a cloth. Heat two tablespoons lard in a frying pan, add half a finely chopped onion, brown for two minutes, arrange spatzeles one beside another in pan and fry to a nice golden colour on both sides, drain and use as required. 1768. LOBSTER SALAD, MAYONNAISE Plunge two live lobsters of two pounds each in a gallon boiling water with a tablespoon salt, boil for twenty minutes, lift up and let thoroughly cool off. Crack and pick out meat from claws and tails, all perfect white meat from bodies, and cut in half -inch-square pieces. Cut also in same size two stalks perfect, white, tender, crisp celery, wash in cold water and carefully drain on a cloth. (It is absolutely necessary that the celery should be as dry as possible.) Place both lobster and celery in quite a large salad bowl, season with three tablespoons dressing (No. 863), thoroughly mix and give a dome-shaped form. Gently spread a mayonnaise dressing (No. 70) and sprinkle a teaspoon of capers over salad. Cut two hard-boiled eggs in quarters, arrange crown-like over mayonnaise, place six small lettuce leaves around edge of bowl, clean head of one of the lobsters, place in centre of salad and serve.

From The International Cook Book, 1906, page 538. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Tomatoes on Crusts (1287) Broiled Spring Chicken with Cress (12) Chicory Salad (38) Cold Maraschino Pudding 1769. POTAGE, DUBLIN Cut a pound lean mutton in half-inch squares, heat a tablespoon melted butter in saucepan, add mutton and brown for ten minutes, occasionally stirring meanwhile. Moisten with three quarts water, adding two pounds cleaned mutton bones, season with two teaspoons salt, half teaspoon white pepper, cover pan and slowly boil for one hour. Cut four good-sized, peeled raw potatoes in quarter-inch-square pieces and add to soup. Finely chop together three branches wellwashed parsley two branches chervil and six branches chives, add to soup, mix a little and simmer for forty-five minutes. Lift up bones from soup, skim off fat from surface, add half ounce butter, mix well, pour in a soup 1770. SPANISH MACKEREL, PIQUANTE SAUCE Trim fins and cut off head of a very fresh three-pound Spanish mackerel, split in two, remove spinal bone and lay on a lightly buttered tin. Season with one teaspoon salt and half teaspoon paprika, squeeze juice of half a sound lemon over, lightly baste with melted.butter, then set in oven for thirty minutes. Remove, dress on a large dish, pour a piquante sauce (No. 177) and sprinkle a little chopped parsley over, then serve. 1771. HAM BRAISE", LONDONDERRY Soak a three-pound piece ham in cold water for one and a half hours, drain and neatly trim. Place a mirepoix (No. 271) at the bottom of a braising pan, add two tablespoons good lard and gently brown for ten minutes, occasionally stirring meanwhile. Lay ham on top, pour in one gill port wine, two tablespoons brandy, two gills demi-glace (No. 122), one gill tomato sauce (No. 16) and four tablespoons currant jelly. Cover pan, set in oven for two hours, being careful to baste once in a while with its own gravy. Remove, place ham on a large dish, boil sauce on range ten minutes, then strain it over ham and serve. 1772. COLD MARASCHINO PUDDING Cut in small squares four ounces stale cakes or bread remnants, two fresh or preserved seeded pears, two fresh or preserved seeded peaches, two preserved apricots, a half pint stoned fresh or maraschino cherries, one ounce well-picked dried currants and mix all together. Lightly butter and sugar a quart pudding mould, place above preparation in it. Place three fresh eggs and yolks of two in a bowl, adding four ounces powdered sugar, briskly stir with whisk, then add a pint milk, two gills cream, a half gill maraschino, mix briskly with whisk for two minutes. Strain" sauce through a Chinese strainer into the pudding mould, place in a saucepan, pour hot water in pan up to half the height of mould and set in oven to bake for forty-five minutes. Remove, lay mould on ice and let thoroughly cool off. Prepare a Sabayon sauce (No. 102), let get cold, then mix in two gills vanilla whipped cream and two tablespoons maraschino, unmould pudding on a cold dish, pour sauce over and serve. THURSDAY, SECOND WEEK OF JUNE 523

From The International Cook Book, 1906, page 539. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Panfish, Saute" (658) Corn Beef Hash, American (241) Corn Fritters (566) 1773. FRIED EGGS, TOMATO SAUCE Heat one and a half teaspoons melted butter in a large frying pan, crack in twelve fresh eggs, season with a half teaspoon salt and two saltspoons white pepper, fry for one minute, then set in oven for four minutes, carefully slide on a large dish, pour a gill hot tomato sauce (No. 1 6) and sprinkle a little chopped parsley over and serve.

From The International Cook Book, 1906, page 541. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1774. SOFT SHELL CRABS IN CREAM Pick out the spongy parts underneath side points and remove aprons from twelve very fresh soft shell crabs, wash and thoroughly drain on a cloth. Heat one and a half tablespoons melted butter in a frying pan, arrange crabs in pan one beside another, briskly fry for three minutes on each side, lift up and keep on a plate till required. Add two tablespoons flour to same pan and briskly whisk while heating for half minute, then pour in one gill milk, one gill cream, two tablespoons sherry, half teaspoon salt, one saltspoon grated nutmeg and sharply mix with whisk until it comes to a boil. Add crabs and gently cook for eight minutes, shuffling pan once in a while, pour in a chafing dish or soup tureen and serve. 1775. CHARLOTTE RUSSE WITH STRAWBERRIES Pick off stems, wash and thoroughly drain thirty-six medium, fine fresh sound strawberries, place in a bowl, season with two tablespoons sugar, one tablespoon rum, and carefully turn in seasoning. Prepare and decorate six charlottes russe (No. 939), arrange six strawberries around base of each and serve. Clams (145?) Celery (86) Anchovies (141)

From The International Cook Book, 1906, page 541. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Halibut, Hollandaise Potatoes, Chdteau (208) Squabs en Casserole (124) Eggplant, Sacramento Roast Ribs of Beef (126) Lettuce Salad (148) Gele"e Angelique 1776. LAMB BROTH WITH BARLEY Cut in small square pieces one pound raw lean lamb from leg or shoulder, two medium carrots, one sound turnip, two leeks, three branches Oelery, one medium onion, place in a saucepan with one and a half tablespoons melted butter and nicely brown for ten minutes, occasionally stirring meanwhile. Moisten with three quarts water, add two pounds lamb or beef bones, season with a level tablespoon salt, half teaspoon white pepper, three tablespoons Worcestershire sauce. Add three ounces well washed and drained barley, cover pan, let simmer one and a half hours, remove bones from soup, skim fat off surface, add two gills tomato sauce (No. 16), a teaspoon freshly chopped parsley, boil ten minutes, 1777. HALIBUT, HOLLANDAISE Place three slices fresh halibut of three-quarters of a pound each in a frying pan, add half ounce butter, half teaspoon salt, three saltspoons pepper, a half gill white wine, half gill water, two branches parsley and juice of quarter of a sound lemon. Cover fish with lightly buttered paper, boil on range for five minutes, then bake in oven for twenty-five minutes. Remove, take up fish with skimmer, dress on a hot dish, pour one tablespoon fish liquor in a Hollandaise sauce (No. 279), mix a little, pour sauce over fish and serve. 1778. EGGPLANT, SACRAMENTO Cut in halves lengthwise three very small even-sized, sound eggplants, and with a small pointed knife make a few criss-cross incisions in meat without touching skins, place on a tin, then set in oven — cut side up — to bake for thirty minutes, remove and with a Parisian potato scoop take out the meat without disturbing skins. Finely chop meat and place in a bowl, adding one ounce finely chopped, lean raw ham, one ounce chopped, cooked beef tongue, one bean chopped garlic, two peeled, finely chopped red tomatoes, half a teaspoon finely chopped parsley, three tablespoons bread crumbs, two egg yolks, half gill cream, one teaspoon salt and three saltspoons white pepper. Thoroughly mix with wooden spoon until well amalgamated, evenly divide preparation in the six half shells, sprinkle a little bread crumbs over, arrange a few little bits butter on top of each, evenly divided, place on a tin, set in oven for fifteen minutes, remove, dress on a dish over a folded napkin, decorate with a little parsley greens and serve. 1779. GEL£E ANGELIQUE Prepare a rum jelly preparation (No. 1171), imbed a quart pudding mould up to its level in ice, and cut sufficient lozenge-shaped halfinch strips of angelica to complete a crown at bottom of mould. With a larding needle take a piece of lozenge, steep in the jelly, and place it at bottom near the edge, then another one, and so on till the crown is completed. Cut twelve strips, one-fifth-inch wide and the height of mould, and arrange against sides of same. Place a round piece of angelica the size of a silver fifty-cent piece in centre of mould, then fill mould with the rum jelly and let stand on ice until well set, or for about an hour and a half, by which time it should be quite firm. Remove, carefully immerse in tepid water, unmould on a cold dish and serve^ FRIDAY, SECOND WEEK OF JUNE 525

From The International Cook Book, 1906, page 541. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beef Saut£, Anglaise (513) Potatoes en Failles (611) 1780. OMELETTE, FINANCIERE Crack eight fresh eggs in a bowl, add half a gill cream, half teaspoon salt, two saltspoons white pepper, and sharply beat with fork for two minutes. Heat a tablespoon melted butter in frying pan, add three raw, well-cleaned chicken livers cut in halves and gently fry two minutes on each side. Add two tablespoons sherry, two gills demi-glace (No. 122), half saltspoon cayenne, six small stoned olives, six canned mushrooms, six very thin slices truffles, three pickles cut in three-quarter-inch pieces, quarter teaspoon freshly chopped parsley, mix well and cook for six minutes, lightly stirring meanwhile. Heat a tablespoon melted butter in frying pan, drop in the beaten eggs, briskly mix with fork for two minutes and let rest half a minute, fold the two opposite sides to meet in centre and let rest one minute, turn on a hot dish, pour garnishing and sauce around omelette and serve.

From The International Cook Book, 1906, page 543. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chocolate E"clairs (1279) 1781. STEWED CLAMS, PARISIENNE Finely chop three wellwashed leeks, place in saucepan with a tablespoon butter and lightly brown for ten minutes, occasionally stirring meanwhile, pour in a quart and a half white broth (No. 701), season with half teaspoon salt and half teaspoon white pepper. Cut four wellwashed, peeled raw potatoes in quarter-inch squares, add to broth, and let gently boil for twenty minutes. Carefully open thirty-six little neck clams, add to soup with their liquor, one pint water, and let boil for ten minutes, being careful to skim once in a while. Pour in two gills hot milk, one ounce butter and a saltspoon cayenne, mix well, pour stew into a soup tureen and serve. 1782. LAMB FRIES, HORLY Cut in halves and remove skin from twelve very fresh lamb fries, plunge in boiling water for five minutes, lift up and thoroughly drain on a cloth. Place in a bowl, squeeze in juice of half a sound lemon, add half teaspoon freshly chopped parsley, one teaspoon salt, half teaspoon pepper, a saltspoon grated nutmeg, and thoroughly mingle fries in seasoning. Prepare a frying batter (No. 204), roll lamb fries in the batter, then immediately drop one ]?y one in boiling fat and fry for ten minutes, turning with skimmer once in a while. Remove, drain on a cloth, dress on dish with a folded napkin, decorate with a little parsley greens and serve with gill of tomato sauce (No. 16) separately. 1783. HERRING SALAD, WILMINGTON Cut in quarter-inch squares and place in a bowl two skinned and boned, sound smoked herrings, two boiled, peeled, cold, medium potatoes, two peeled and cored sound apples, two cold hard-boiled eggs and pickled red beet. Season with four tablespoons dressing (No. 863), mix well, wipe the bowl all around and serve. 1784. TARTLET OF EGGS Prepare six tartlet crusts (No. 161), neatly wipe insides without removing from moulds, then carefully crack one fresh egg into each crust. Season the eggs evenly with three saltspoons salt, two saltspoons white pepper and one saltspoon grated nutmeg, pour a tablespoon cream over each egg, set in oven for four minutes, remove, carefully lift tartlets from mould, dress on dish with a folded napkin and serve.

From The International Cook Book, 1906, page 543. Read from the scan by computer, so a word may be off; the page itself shows the original.

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String Beans with Butter (1579) Cauliflower, Cream Sauce (1221) Diplomatic Pudding (436) 1785. BISQUE, MARINIERE Place in a saucepan twelve medium, fresh opened oysters, four large freshly opened hard clams, twelve uncooked shelled shrimps, twentyfour freshly opened raw mussels, half a pound fresh whitefish cut in small pieces, four branches parsley, two branches chervil, a sprig thyme, two bay leaves, two cloves, one and a half teaspoons salt, two saltspoons white pepper, a saltspoon greated nutmeg, half pint white wine, one and a half quarts water, cover pan and let boil thirty minutes. Mix in a saucepan one ounce butter with two and a half ounces flour, heat for a minute, strain broth into pan and continually stir until it comes to a boil. Finely chop all the different fish and add to boiling soup with a pint milk, mix well and boil for twenty minutes. Dilute two egg yolks with a half gill cream and a half ounce butter and add to soup, mix while heating for three minutes, strain soup through a Chinese strainer into tureen and serve with a plate of bread croutons SATURDAY, SECOND WEEK OF JUNE 527 1786. MIGNONS OF BEEF, SAUCE POIVRADE Cut two pounds trimmed tenderloin of beef in six equal filets, season with a teaspoon salt, half teaspoon pepper, then lightly baste with a little oil, arrange on a broiler and broil for four minutes on each side. Arrange six freshly prepared slices of toast a quarter inch thick and of same size as filets on a hot dish, place filets on toast, then pour a hot poivrade sauce (No. 546) over and serve.

From The International Cook Book, 1906, page 544. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1787. SCRAMBLED EGGS, Swiss Crack eight fresh eggs in a bowl, add half gill milk, half teaspoon salt, two saltspoons white pepper, and briskly beat with fork a minute. Cut in exceedingly small square pieces two ounces lean, raw salt pork and two slices sandwich bread. Heat a tablespoon butter in a frying pan, add pork and neatly brown for three minutes, then add the bread and toss on fire until a nice golden colour; drop in the eggs, add quarter teaspoon very fresh chopped tarragon and cook for six minutes, briskly stirring frequently, Add two tablespoons grated Swiss cheese, stir a little, pour into a deep hot dish and serve. 1788. SAUSAGE, PORTO Rico Peel and core two sound apples and finely slice them, also slice four peeled sound bananas the same way. Place in saucepan with ounce butter, three saltspoons salt, a saltspoon cayenne pepper and a saltspoon grated nutmeg. Sharply stir with wooden spoon, cover pan, then set in oven for twenty-five minutes. Remove, press through a wire sieve into another saucepan and keep hot. With a needle, prickle the skin of twelve raw country sausages, heat a tablespoon melted butter in a frying pan, add sausages and fry for five minutes on each side. Nicely dress the purde on a hot dish, arrange sausages over pure*e, remove fat from sausage pan, pour in a half gill port wine, boil three minutes, pour over sausages and serve. 1789. POTATOES, FOULTEES Neatly wipe eight even-sized, medium, sound, unpeeled raw potatoes, place on roasting pan, and set to bake in oven for forty minutes. Remove, clip off a small piece lengthwise to serve as covers, then with a teaspoon scoop out insides, press the potatoes through a sieve into a small saucepan, add one green pepper chopped and browned in a little butter for three minutes, half teaspoon salt, three saltspoons white pepper, one saltspoon grated nutmeg, one ounce butter and a half gill cream. Sharply stir with wooden spoon while heating for four minutes, remove, fill up six of the potato shells with preparation, arrange covers on, reset in oven for ten minutes, remove, dress on dish with a folded napkin and serve. 1790. ORANGE WHEATEN CAKES Prepare a flannel wheaten cake preparation (No. 136). Finely chop the rind of a sound fresh orange and boil the rind in two gills water for eight minutes, drain, add rind to the preparation with a tablespoon of orange flavouring, mix well, then proceed to finish cakes exactly the same.

From The International Cook Book, 1906, page 545. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1791. HARD CRABS, MAYONNAISE Finely slice a carrot, onion, leek, two branches celery, and place in a saucepan with two branches parsley, one sprig thyme, one sprig marjoram, two dozen allspice, two blades mace, two bay leaves, tablespoon salt, a teaspoon white pepper, gill vinegar and gallon of water, then boil for thirty-five minutes. Plunge in six live crabs and let them boil just ten minutes; take up and let get cold, strip off " dead-men's " fingers, crack claws without breaking open, dress on dish with a folded napkin, decorate all around with thoroughly cleaned and drained lettuce leaves, and send to table with a mayonnaise (No. 70) separately. 1792. MUTTON FEET, POULETTE Scald twenty-four fresh mutton feet in boiling water for five minutes and drain. If any vestige of wool adheres to them carefully remove it. Place in a saucepan, add two branches parsley, a branch chervil, half a lemon, a teaspoon salt, half teaspoon pepper and enough water to cover, cover pan and boil for twenty-five minutes. Drain feet on a sieve and keep the broth, remove principal bones of each and keep feet warm. Mix in a saucepan one and a half tablespoons melted butter with two tablespoons flour, heat for a half minute, then pour in mutton broth and mix well with wooden spoon until it comes to a boil. Add a teaspoon finely chopped chives, mix well, and let boil for ten minutes. Dilute two egg yolks with half gill cream, add to sauce and sharply mix while heating for three minutes. Add feet to sauce, lightly mix, then heat without boiling for two minutes, pour into a deep dish and serve. Radishes (58) Olives Stuffed with Cheese (627)

From The International Cook Book, 1906, page 546. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Whitebait with Bacon (1305) Mutton Chops (49) Potatoes Sautees (135) 1798. EGGS MOLET, PIEDMONTAISE Heat in a saucepan a tablespoon melted butter, add three finely chopped shallots, two ounces finely chopped lean raw ham, and gently brown for five minutes. Add a light tablespoon flour, mix well while heating for half minute, then pour in two gills demi-glace (No. 122), a tablespoon sherry, six finely chopped, canned mushrooms and mix well until it comes to a boil, then boil for five minutes. Plunge twelve fresh eggs in boiling water for five minutes, take up and drop in cold water for a minute, remove, shell and place in a baking dish, pour the sauce and sprinkle a tablespoon grated Parmesan cheese over, set in oven for five minutes, remove and serve. Consomm6 in Cups (52) Baked Live Lobster (952) Croquettes of Lamb, Mace"doine (404) Crack a fresh egg in a small pan, adding yolks of two eggs, a neavy teaspoon flour, two tablespoons fine sugar and half teaspoon vanilla essence. Sharply stir with wooden spoon for two minutes, then pour in two gills milk and half ounce good butter, place pan on fire and SUNDAY, SECOND WEEK OF JUNE 531 sharply stir with wooden spoon for ten minutes, or until well thickened and very smooth. Carefully crack eight fresh eggs in a bowl, add a half gill cream, two saltspoons salt, a tablespoon fine sugar, and sharply beat with fork for two minutes. Heat a tablespoon good butter in a frying pan, drop in the eggs, briskly stir with fork for two minutes, let rest for half minute, carefully spread preparation over omelette, fold up opposite sides to meet in centre, let rest for a minute, then turn on a hot dish. Sprinkle two tablespoons fine sugar over, carefully glaze surface with a red poker or salamander,- pour a groseilles-maraschino sauce (No. 771) around the omelette and serve. Clams (1457) Canapes of Caviare (59) Celery (86) Cream of Cucumbers Brook Trout, Vallee d'Aspe Filet of Beef, Larded, with Stuffed Mushrooms

From The International Cook Book, 1906, page 548. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Filet of Sole, Tartare Sauce (487) Hashed Potatoes au Gratin (173) 1806. OMELETTE WITH SWEET PEPPERS salt, two saltspoons white pepper and beat with a fork for two minutes. Finely slice four Spanish sweet peppers, place in a frying pan with a tablespoon melted butter and lightly brown for five minutes, tossing them meanwhile; drop in eggs, mix with fork for two minutes and let rest half minute; fold up the two sides to meet in centre, let rest one minute, turn Fried Soft Shell Crabs (1351)

From The International Cook Book, 1906, page 551. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Vanilla Souffle's (758) 1807. RAGOUT OF LAMB, FAUBONNE Soak a half pint white beans in cold water at least seven hours and keep in water till required. Cut a three-pound neck of lamb in inchsquare pieces, season with one and a half teaspoons salt and a half teaspoon pepper. Heat two tablespoons lard in a large saucepan, add the lamb and gently fry fifteen minutes, or until a light brown, dredge in two tablespoons flour, moisten with a quart water, a pint pure tomato juice and mix well. Drain beans and add to the lamb with a carrot cut in quarters and two medium onions. Tie in a bunch two leeks, two branches celery, two branches parsley, one branch chervil, one bean garlic, one bay leaf, two cloves, one sprig thyme, a sprig marjoram and a sprig mace, add to the rest and lightly mix. Season with a half teaspoon salt, half teaspoon white pepper, and mix again. Cover pan and set in oven two hours, remove, take up carrots, onions and bouquet of herbs, pour ragout into a deep dish, sprinkle a little chopped parsley Olives Devilled Peanuts (954)

From The International Cook Book, 1906, page 551. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Potatoes, Persillade (63) Mutton Steaks, Colbert Spinach, Anglaise (»47> Roast Gosling, Apple Sauce (1109) Apple Pudding (509) 1808. VEAL BROTH WITH RICE Cut a pound of lean raw veal into quarter-inch-square pieces, place in a saucepan with tablespoon butter and gently brown for ten minutes, stirring lightly meanwhile. Moisten with three and a half quarts water, add two pounds of shin or knuckle of veal, season with a level tablespoon salt and half teaspoon pepper. Finely slice two leeks, chop two medium-sized white onions, and add to the soup, cover pan and slowly simmer for one hour. Chop finely a bean sound garlic, four branches parsley, two branches chervil, and add to the soup with four ounces raw rice. Cover pan and gently boil for forty minutes more, lift up the shin of veal, skim fat from surface, transfer the soup to a tureen 1809. CROQUETTE OF SALMON, TARTARS SAUCE Place a one-and-a-half-pound piece of fresh salmon in a saucepan with half gill white wine, two gills water, one branch parsley, juice of half a sound lemon, a teaspoon salt and a half teaspoon white pepper. Cover the pan, let it slowly come to a boil, boil for two minutes, remove to a table and let cool off in the broth. Mix in a saucepan one ounce melted butter with two ounces flour, heat for one minute, then pour in one gill milk, half gill cream, and one gill of the fish broth. Season with two saltspoons salt, a saltspoon cayenne and a saltspoon grated nutmeg. Sharply mix with wooden spoon until it comes to a boil, let reduce ten minutes, occasionally mixing meanwhile, add two egg yolks and briskly mix for two minutes. Remove skin and bones from salmon, pick meat into small pieces and add to the sauce, lightly mix, pour preparation into a dish, spread a very little butter over surface, then let thoroughly cool off. Sprinkle a very little flour on a table, divide the fish preparation in twelve equal parts, roll out to cork forms, dip in beaten egg and lightly roll in bread crumbs, place in a frying basket 0 nd fry eight minutes, or until a nice golden colour, remove, drain, dress TUESDAY, SECOND WEEK OF JUNE 535 on a dish with a folded napkin, one on top of another, decorate with a little parsley greens and serve with a tartare sauce (No. 148) separately. 1 8 10. MUTTON STEAKS, COLBERT Procure three mutton steaks from a tender leg of mutton, of threequarters of a pound each, make a few incisions around the skin, season with a teaspoon salt and half teaspoon pepper. Heat one tablespoon melted butter in a frying pan, arrange in the steaks one beside another and cook for six minutes on each side. Lift them up, dress on a hot dish, skim off fat from pan, then pour a Colbert sauce (No. 121) into the gravy, mix well, pour sauce over steaks and serve.

From The International Cook Book, 1906, page 552. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Strawberries and Cream (1317) Sago with Milk (1583) Eggs Cocotte, Edmund Fried Porgies (498) Broiled Beefsteaks with Bacon Potatoes, Julienne (799) 1811. EGGS COCOTTE, EDMUND Finely chop one medium onion, place in a saucepan with one and a half gills milk, half ounce butter, three saltspoons salt, a saltspoon cayenne, a saltspoon grated nutmeg, and let boil for twenty minutes. Pour in a gill cream, lightly mix, then divide this milk in six cocotte dishes; crack two fresh eggs into each dish, evenly season with half teaspoon salt and two saltspoons white pepper, sprinkle a teapsoon freshly chopped chives over them, dredge a tablespoon Parmesan or Swiss cheese on top, evenly divided, set in oven for five minutes, remove and 1812. BROILED BEEFSTEAKS WITH BACON Procure six small, tender beefsteaks of five ounces each, pare nicely and lightly flatten them evenly with a cleaver. Mix on a plate a tablespoon oil, a teaspoon salt, a half teaspoon pepper, and gently roll steaks in seasoning. Arrange on a broiler and broil on a lively charcoal fire for six minutes on each side, remove, dress on a dish, spread a very little melted butter and arrange six slices freshly broiled bacon (No. 13) Parsley Broth (1667) Stuffed Clams (567)

From The International Cook Book, 1906, page 553. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Prune Pie (965) 1813. BROILED DEVILLED SPARERIBS Procure six very fresh spareribs, evenly season them all around with a teaspoon salt and half teaspoon pepper, lightly rub with a little oil, arrange on a broiler and slowly broil for ten minutes on each side. Remove, evenly spread a devilled butter (No. 1 1) on both sides of them, then roll in bread crumbs, replace on broiler, briskly broil for two minutes on each side, dress on a hot dish and serve with a Robert sauce (No. 1066) 1814. SALAD, WALDORF-ASTORIA Cut into julienne strips one good-sized pickled beetroot, two medium, sound peeled and cored apples, two very tender well-cleaned stalks white celery, four Spanish sweet peppers, and place all in a bowl. Crack and carefully pick out the perfect meats from thirty-six sound hazel nuts, cut each one in quarters and place with the rest, toss them well in bowl, season with four tablespoons dressing (No, 963), mix well, wipe fhe bowl all around and serve. Celery (86) Pim-Olas

From The International Cook Book, 1906, page 553. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1815. PUREE OF TURNIPS, TOMATE"E Peel eight medium, white turnips, finely slice and place in a saucepan with an ounce melted butter and gently cook for fifteen minutes, occasionally stirring meanwhile, then add two medium, peeled raw potatoes cut in small pieces and two finely sliced onions. Tie in a bunch two branches parsley, one branch chervil, one bay leaf, a sprig thyme, two cloves, and add to the pan. Moisten with a quart of broth (No. 701) and two quarts water, season with two teaspoons salt and two teaspoons pepper, sharply mix with wooden spoon until it comes to a boil, then slowly boil one and a half hours. Press through sieve into a basin, then through a Chinese strainer into a saucepan, let come to a boil, add a pint of tomato sauce (No. 16), mix well, boil for ten minutes, pour into a hot 1816. SEA BASS, ETUVE"E Scale, cut off fins and wipe two fresh sea bass of a pound and a half each, cut in inch pieces crosswise and keep on a plate until required. Mix in a saucepan one and a half tablespoons melted butter with two tablespoons flour and cook until a light brown, stirring meanwhile. Add twelve small white onions, mix a little, brown for five minutes, moisten with one gill claret, two gills white broth, mix well and boil for five minutes. Add the fish", with a finely chopped bean garlic, a teaspoon finely chopped parsley, a teaspoon salt and three saltspoons pepper, gently mix, cover pan and set in oven for forty minutes. Remove, lift up fish and onions with skimmer, dress on a hot dish, then boil sauce for ten minutes; squeeze in juice of half a sound lemon, add half ounce butter by little bits, mix a little, strain through a Chinese strainer over the fish and serve. WEDNESDAY, THIRD WEEK OF JUNE 537 1817. SQUABS, AMERICAN Cut off heads and feet from six fat, tender squabs, singe, draw and neatly wipe, then fill with a stuffing a 1'Americaine. Truss, arrange a thin slice of larding pork on the breast of each bird, season evenly all around with a teaspoon salt and half teaspoon white pepper. Place on a tin, baste each bird with a very little melted butter, set in oven to roast for forty minutes, remove, untruss, arrange six pieces fried hominy (No. 235) on hot dish and lay squabs on top. ^ Broil six thin slices bacon for two minutes on each side, place over squabs, pour a gill hot demi-glace (No. 122) around and serve. 1818. STUFFING A L'AMERICAINE Soak four ounces stale bread in cold milk ten minutes, press out the milk and place bread in a bowl. Add two ounces finely chopped raw beef marrow, half teaspoon freshly chopped parsley, a saltspoon powdered thyme, three saltspoons salt and two saltspoons white pepper. Chop finely half a medium, white onion and brown in a teaspoon melted butter to a nice colour, add to the bowl with an egg yolk. Stir the whole together with wooden spoon until thoroughly amalgamated, then use as required. 1819. ORANGE RICE ICED PUDDING Place in quite a large saucepan four ounces raw rice, chopped rind of an orange, one quart milk, five ounces sugar, half teaspoon vanilla essence, the strained juice of the orange, mix well and gently boil for fifteen minutes. Dilute six egg yolks with a gill cream, add to rice with a teaspoon orange-flower water and mix well while heating, without boiling, for five minutes. Remove from fire, place pan in a basin with cold water up to half its height and stir until thoroughly cold, pour preparation into an ice-cream freezer, then proceed to freeze same as vanilla ice cream (No. 42). Place the frozen ice cream in a quart mould, tightly cover, then re-bury it in same tub and let freeze for an hour. Remove, immerse in tepid water for a few seconds, wipe all around, unmould on cold dish with a folded napkin and serve.

From The International Cook Book, 1906, page 554. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Butterfish, Beef Hash, Polonaise (1306) Potatoes, Copeaux (905) 1820. POACHED EGGS WITH SPINACH Prepare half the quantity only of spinach in cream (No. 399). Arrange on a hot dish, smooth the surface neatly, lay twelve poached eggs (No. 106) on top of the spinach and serve. 1821. BROILED BUTTER FISH Thoroughly wipe six very fresh butterfish. Mix on a plate a tablespoon oil with teaspoon salt and half teaspoon white pepper, repeatedly roll in the seasoning, arrange on a broiler and broil for five minutes on each side, remove, dress on a dish, spread a little maitre d'hotel butter

From The International Cook Book, 1906, page 555. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sliced Tomatoes (461) 1822. SOFT CLAMS FLIP Remove all sandy parts, keeping nothing but perfect bodies of fortyeight very fresh soft clams, plunge in boiling water for one minute, then drain. Heat one and a half tablespoons melted butter in a frying pan, add clams and briskly fry two minutes. Pour in two tablespoons sherry, a tablespoon brandy and one and a half gills cream, season with half teaspoon salt, saltspoon cayenne, lightly mix and boil for three minutes. Dilute three egg yolks with two tablespoons cream, add to the clams and gently toss while heating for two minutes without boiling — the sauce must be thick and smooth — remove, take up clams with a skimmer and chop them, but not too fine, add to the sauce again with a teaspoon French mustard and gently mix. Toast to a nice golden colour six pieces of bread one-fifth inch thick by three inches square, lightly butter, then with a knife blade evenly spread prepared clams over the six pieces toast. Arrange on a dish, sprinkle a very little Parmesan cheese over, place in oven with the door open for five minutes, remove, decorate with six quarters lemon and a little parsley greens 1823. SHOULDER OF LAMB, MONTMORENCY Remove blade bone from a tender, small shoulder of lamb and cut the end bone off one inch from first joint. Season all over with teaspoon salt, half teaspoon pepper and a saltspoon grated nutmeg, place in small roasting pan, baste with a little melted butter, pour two tablespoons water in the pan, then set in oven to roast for forty-five minutes, being careful to turn and baste once in a while. Arrange Montmorency vegetables on a large hot dish, place shoulder over vegetables, pour a gill hot demi -glace (No. 122) and sprinkle a little freshly chopped parsley over all and serve. 1824. MONTMORENCY VEGETABLES Cut with a Saratoga potato machine or slice exceedingly fine two medium carrots, two white turnips, a white onion, one small peeled eggplant, three medium, peeled raw potatoes, one green pepper and the head of a very small, sound, cored white cabbage. Finely chop a bean garlic, three branches parsley, one branch chervil, leaves of a branch WEDNESDAY, THIRD WEEK OF JUNE 539 of tarragon and add to the vegetables. Season with a teaspoon salt, half teaspoon pepper, and mix them well. Lightly butter a small square tin of about eight inches square, arrange vegetables in the tin by layers, sprinkle over a teaspoon grated Parmesan cheese and half ounce butter, arrange over each layer alternately, cover with a sheet of buttered paper, set in oven to bake for one hour and ten minutes, remove and use as required.

From The International Cook Book, 1906, page 556. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Celery B raise1 (359) Roast Capon (378) Escarole Salad (roo) Strawberry Shortcake (1677) 1825. CHICKEN GUMBO, ST. GERMAIN Totally bone and remove skin from a small, tender fowl and cut meat into half-inch-square pieces. Chop two medium white onions, two leeks, two seeded, sound green peppers and two ounces raw lean ham, place these in a saucepan with two tablespoons melted butter and gently brown for ten minutes, occasionally stirring meanwhile. Moisten with three quarts water, add bones only of fowl, season with a teaspoon and a half salt, half teaspoon pepper, and boil for twenty minutes. Add a half pint shelled green peas and boil for fifteen minutes, then add the cutup meat, two ounces raw rice, twelve fresh, trimmed okras cut in halfinch pieces and two peeled, seeded tomatoes cut the same size. Slowly boil for forty-five minutes, take up bones, skim fat from surface, pour the soup into a tureen and serve. 1826. BLUEFISH, CREOLE Remove bones from a fresh three-pound bluefish, place in a lightly buttered tin, season with a teaspoon salt and half teaspoon paprika, baste with a little melted butter, set to bake in oven for twenty-five minutes, remove and dress on a baking dish. Pour a Creole sauce (No. 507) and sprinkle a little bread crumbs over the fish, place in oven for fifteen minutes, remove, cut a sound lemon in half, finely slice, arrange it around dish and serve. • 1827. TOURNEDOS, SAUCE FINNOISE Cut a well-trimmed, two-pound filet of beef in six even filets and season all around with a teaspoon salt and half teaspoon pepper. Heat a tablespoon melted butter in a frying pan, arrange filets one beside another in pan and fry for three minutes on each side. Remove, dress on six round-shaped pieces of toast placed on a hot dish, pour a Finnoise sauce (No. 251) over them and serve.

From The International Cook Book, 1906, page 557. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Kingfish (792) Frizzled Beef in Cream (329) Carefully peel twelve medium, sound, ripe peaches, then cut them from the stone into quarter-inch pieces, place on a compotier, sprinkle a little powdered sugar over and serve with thick cream and fine sugar 1829. SHIRRED EGGS, JEAN DE Luz Broil six thin slices ham two minutes on each side. Lightly butter six shirred-egg dishes, arrange a slice of ham in each dish, then crack two fresh eggs into each. Season all around with a half teaspoon salt and two saltspoons white pepper, evenly divided. Set in oven three minutes. Remove, divide a gill of hot tomato sauce (No. 16) over them, sprinkle a little chopped parsley over and serve. Consommd in Cups (52)

From The International Cook Book, 1906, page 558. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1830. VOL AU VENT OF FROGS' LEGS Prepare and keep hot a vol au vent (No. 757). Trim off feet from one and a half pounds very fresh frogs' legs. Heat two tablespoons melted butter in a frying pan, add the legs. Season with half teaspoon salt and a saltspoon cayenne, gently mix with fork and cook five minutes, add four sound very finely chopped shallots, mix well and copk six minutes more, occasionally tossing meanwhile. Add one good tablespoon flour, stir well, then moisten with a half gill sherry, one and a half gills hot milk and a half gill cream, adding six sliced canned mushrooms; mix with the fork and cook five minutes more, add a half teaspoon chopped chives, mix lightly and cook two minutes longer. Dilute one egg yolk with a tablespoon cream and half ounce good butter and add to the frogs 'legs, continually tossing while heating without boiling for two minutes. Place the vol au vent on a hot dish, fill up with the preparation, place the cover on and serve. 1831. BORNEO CURRY Cut the head and feet from a tender chicken of two and a half pounds. Singe, draw and cut it in twelve even pieces. Cut also in one-inch pieces three fresh, skinned mutton kidneys and two ounces lean bacon, THURSDAY, THIRD WEEK OF JUNE 541 and keep on a plate till required. Finely slice a medium carrot, one small onion and a bean of garlic; place in a saucepan with two cloves, one bay leaf, a sprig thyme, one parsley root and one tablespoon gutter; lightly brown ten minutes, occasionally stirring meanwhile. Then add two light tablespoons flour, a tablespoon curry powder and thoroughly mix while cooking two minutes. Moisten with a quart water, add rind of quarter of a lemon, a small sliced apple, two light teaspoons grated cocoanut, two ripe cut-up tomatoes, one and a half teaspoons salt, a half teaspoon white pepper and a saltspoon grated nutmeg. Mix until it comes to a boil, let boil for thirty-five minutes, then strain the sauce through a Chinese strainer into a tureen and keep hot. Heat two tablespoons melted butter in a saucepan, add the chicken, kidney and bacon and lightly brown fifteen minutes, occasionally stirring meanwhile. Add three slices of peeled eggplant, cut in half-inch squares, a small carrot cut in quarter-inch squares, one chopped green pepper and twelve picked, uncooked string beans, and gently brown ten minutes. Pour in the sauce and boil thirty-five minutes. Dress the chicken and all the contents of the pan on a large dish, arrange a rice (No. 490) around the dish as a crown and serve with chutney, separately. Celery (86) Anchovies on Toast (141)

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1832. GARBURE WITH CUCUMBERS Peel two large and rather green cucumbers, cut in quarters, remove the seeds, then cut in one-inch-long strips and plunge in boiling water for three minutes. Drain, heat one and a half tablespoons melted butter in a frying pan, add cucumbers, sprinkle a teaspoon sugar over and brown a light colour, lightly stirring meanwhile. Moisten with two quarts broth and a pint of water, add an onion with two cloves stuck in it. Tie in a bunch one leek, two branches celery, two branches parsley and one branch chervil; add to the soup. Season with a level tablespoon talt and half teaspoon pepper, slowly boil one hour, then remove the.herbs and onions. Cut six slices from a loaf of French bread, place them on a tin. Skim fat from surface of soup, pour over the slices of bread and set them in oven until a nice golden colour. Remove, place the slices in a hot soup tureen, pour the soup over and serve with two ounces of Parmesan cheese, separately. 1833. RACK OF VEAL BRAIS£ WITH GLAZED ONIONS Neatly trim off the spinal bone from a three-pound tender white rack of veal. Arrange a mirepoix (No. 271) at bottom of a braising pan, lay veal over, season with teaspoon salt, half teaspoon pepper and saltspoon grated nutmeg; pour in a tablespoon of melted butter at bottom of the pan. Cover pan, set on fire ten minutes, add a quarter pint white wine and let reduce to a third of the quantity, then pour in one and a half gills demi-glace (No. 122) and one gill tomato sauce (No. 16). Cover pan, set in oven fifty minutes. Remove, place veal on a large dish, arrange a glazed onion garnishing (No. 125) around veal. Skim fat from sauce. Reduce the sauce ten minutes on range, then strain it through a Chinese strainer over the veal and serve. 1834. CHARLOTTE PLOMBI£RE Prepare the same amount of lady-fingers (No. 150) and with them carefully line the bottom and sides of a plain quart pudding mould, then fill up the mould with a vanilla ice cream (No. 42). Unmould on a cold dish, decorate the top and all around with a half pint whipped cream (No. 337) and serve.

From The International Cook Book, 1906, page 559. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lamb Kidneys en Brochettes (1331) 1835. FRIED EGGS, LUGANESE Lightly butter an enamelled shirred-egg dish, line the bottom with very thin slices Swiss cheese, crack twelve fresh eggs over the cheese, season with half teaspoon salt, two saltspoons white pepper and a saltspoon grated nutmeg. Pour a gill cream over, sprinkle a tablespoon grated Parmesan cheese on top, then set in oven five minutes. Remove and place dish on fire one minute. Remove to a table, place in a frying pan one ounce butter and two tablespoons bread crumbs, toss on fire until a nice light brown, pour over the eggs and serve. 1836. BROILED SMOKED SALMON Cut twelve slices from a piece of smoked salmon one-fifth of an inch thick, arrange on a double broiler, lightly baste slices with a little melted butter, then broil two minutes on each side. Remove, dress on a dish, pour a very little melted butter over, decorate with six quarters of lemon and a little parsley greens and serve. Potage, Bouillabaisse Scallops en Coquilles (212)

From The International Cook Book, 1906, page 560. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Turkey Hash en Bordure (953) 1837. POTAGE, BOUILLABAISE Finely mince three leeks and two white onions, place in a saucepan With two tablespoons oil and gently brown ten minutes, then add two FRIDAY, THIRD WEEK OF JUNE. 543 beans crushed garlic, two branches parsley, three tablespoons flour, and stir well while heating two minutes. Pour in a quart fresh, ripe, crushed tomatoes, two quarts water, two teaspoons salt, half teaspoon pepper, two saltspoons Spanish saffron, one bay leaf, a sprig thyme and one clove. Mix well and let boil fifteen minutes, add one and a half pounds fresh fish bones, boil twenty-five minutes longer. Strain the soup through a sieve into a basin, then through a Chinese strainer into another saucepan. Break two ounces spaghetti in inch-long pieces, add to the soup and let boil twenty-five minutes. Remove, pour into a 1838. BANANA OMELETTE Crack eight fresh eggs in a bowl, add a half gill cream, a half teaspoon salt and two saltspoons white pepper. Sharply beat with fork two minutes. Finely slice two peeled bananas, place in a frying pan with tablespoon melted butter and fry five minutes, briskly tossing meanwhile. Drop in the eggs, sharply mix with fork two minutes, let rest a half minute, fold up sides to meet in the centre, let rest one minute, then turn on a hot dish and serve. Tomatoes en Surprise (1515) Creme, Na.ntua Broiled Spanish Mackerel (689) Porterhouse Steak, Marchand de Vin (1456)

From The International Cook Book, 1906, page 560. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1839. CREME, NANTUA Heat one and a half ounces butter in a saucepan, adding one finely sliced carrot, one sliced onion, a sprig thyme, two bay leaves, a half tablespoon whole black peppers and one and a half pounds live lobsters cut in small pieces, gently brown fifteen minutes, then add one pound fresh halibut cut in small pieces. Moisten with quarter pint white wine, one pint crushed tomatoes and two quarts water. Season with two teaspoons salt, two saltspoons cayenne and a saltspoon grated nutmeg, adding three ounces raw rice, mix well, and slowly cook one hour, stirring at bottom once in a while. Strain through a sieve into a basin, then through a Chinese strainer into another saucepan; add two gills cream, one tablespoon brandy, a half ounce good butter, briskly mix with wooden spoon until it comes to a boil, pour into a soup tureen 1840. OYSTER PLANT IN CREAM Place in a basin two ounces flour, two quarts water and half gill vinegar; mix well. Scrape a large bunch sound, fresh oyster plants, cut off stems and immediately plunge in the prepared water and thoroughly wash, drain and plunge in three quarts boiling water with a tablespoon salt, adding a sound lemon cut in pieces, and boil forty minutes or until soft. Drain on a sieve, then cut in half-inch pieces. Prepare a cream sauce (No. 736). Drop the oyster plant in the sauce, squeeze in juice of quarter of a sound lemon, lightly mix, boil five minutes. Pour into a vegetable dish, sprinkle a little parsley over and serve. 1841. BISCUIT, MOUSSELINE Place in a bowl six egg yolks, the grated rind of a sound lemon, juice of half of the lemon and four ounces sugar. Sharply beat with a whisk ten minutes; beat up the whites of the six eggs to a stiff froth, add to the yolks with an ounce and a half arrowroot flour and gently mix with skimmer one minute. Line bottom of an eight-inch-square lightly buttered pastry pan with sheet buttered paper, drop preparation into pan, neatly smooth surface. Sprinkle two ounces unpeeled sweet almonds and a tablespoon sugar over surface of preparation. Set in oven twenty-five minutes. Remove, evenly pour half gill good Jamaica rum over surface of cake and let cool off. Turn cake on the table, lift up paper, sprinkle a little powdered sugar over. Cut biscuit in twelve equal pieces, dress on a dish with a folded napkin and serve.

From The International Cook Book, 1906, page 561. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Quaker Oats (105) Eggs. Schiff Perch Saute\ Meuniere (1013) Broiled Pigs' Feet (434) Garfield Potatoes 1842. EGGS, SCHIFF Heat two tablespoons good melted butter in a small saucepan, add six finely sliced, good-sized, peeled and thoroughly cleaned fresh mushrooms and gently brown five minutes, then add a tablespoon flour; mix well while heating one minute, pour in two tablespoons sherry, one and a half gills cream and a gill milk. Season with teaspoon salt, saltspoon cayenne and saltspoon grated nutmeg. Mix with wooden spoon until it comes to a boil, then add one finely chopped truffle, four anchovies in oil cut in small pieces, and mix well. Cut eight hard-boiled eggs in quarters, add them to the sauce, gently mix, drop the eggs into a baking dish, sprinkle a tablespoon grated Parmesan cheese over. Set in oven to bake ten minutes. Remove and serve. 1843.- GARFIELD POTATOES Peel ten small new potatoes, then cut in lengthwise slices a sixth of an inch thick. Wash and thoroughly dry, then place in a frying basket and fry in boiling fat six minutes or until a nice golden colour; lift up, thoroughly drain on a cloth, sprinkle half teaspoon salt over dress on a hot dish with a folded napkin and serve. SUNDAY, THIRD WEEK OF JUNE 545 Goulash of Beef, Hungarian Style (263) Radishes (58) Thon Marine" (i597>

From The International Cook Book, 1906, page 562. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fowl with Rice, Me"nage"re (373) Spinach, Martha (1534) Leg of Spring Lamb, Mint Sauce (1378) 1844. CONSOMMg WITH SPAGHETTINI Prepare a consomme (No. 52). Strain it into another saucepan and let simmer. Break three ounces spaghettini into inch pieces, add to the consomme, boil fifteen minutes. Pour into a soup tureen and send to table with two ounces grated Parmesan cheese. 1845. BAKED WEAKFISH WITH BACON Scale, trim fins and cut head off a fresh three-pound weakfish, split in two, remove spinal bone, then lay on a lightly buttered tin, cut side up. Season with a teaspoon salt and half teaspoon paprika, lightly baste with a little melted butter, then set in oven fifteen minutes. Bring it to oven door, place six thin slices raw lean bacon over the fish, sprinkle two tablespoons fresh bread crumbs over all, reset in oven and bake fifteen minutes more. Remove, then by means of a skimmer lift up the fish and the rest, dress on a hot dish, decorate with six quarters lemon and a little parsley greens. (If any gravy is left in the pan, pour it over the fish and serve.)

From The International Cook Book, 1906, page 563. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lamb Chops with Bacon (219) 1846. RASPBERRIES WITH CREAM Carefully pick out all stems, if any adhering, from a quart of fresh raspberries. Place berries in a compotier and serve with powdered sugar and cream separately. 1847. SCRAMBLED EGGS, BRETONNE Crack eight fresh eggs in a bowl, add half gill cream, half teaspoon salt and two saltspoons white pepper. Beat up with fork one minute. Heat tablespoon melted butter in a sautoire, add three skinned raw sausages cut in half-inch pieces and fry two minutes; add two slices bread cut in quarter-inch squares, and two tablespoons cooked green peas and gently cook five minutes, occasionally tossing meanwhile. Drop in eggs, let rest for two minutes, stir with wooden spoon until thoroughly thickened. Turn into a deep hot dish and serve. Broiled Devilled Lobster (158) Coquilles of Chicken au Gratin Eggplant Saute, Bordelaise Souffl^ of Strawberries (968) Cut feet and head from a good -sized tender fowl; singe, draw and wipe, then boil this fowl with the broth. Take up fowl and keep for further use. 1848. COQUILLES OF CHICKEN AU GRATIN Skin and totally bone the boiled fowl. Cut meat in half-inch pieces and keep on a plate. Mix in a saucepan two tablespoons melted butter and two and a half tablespoons flour, heat two minutes, then pour in a pint and a half white broth (No. 701); sharply mix with a whisk two minutes and let reduce to half the quantity, mixing once in a while. Add six finely sliced canned mushrooms, one small, finely sliced truffle, half gill cream and one egg yolk; sharply mix while heating one minute. Then add chicken with two tablespoons sherry, half teaspoon salt, saltspoon cayenne and saltspoon grated nutmeg. Mix well, let cook five minutes, remove and evenly divide in six table shells. Sprinkle a little grated Parmesan cheese and divide half ounce butter in little bits over them. Set in oven ten minutes. Remove, dress on a dish 1849. EGGPLANT SAUTE", BORDELAISE Peel and cut in half-inch squares a medium, sound eggplant. Heat a tablespoon melted butter in a frying pan, add eggplant. Season with half teaspoon salt and three saltspoons pepper and cook on a brisk fire five minutes, tossing meanwhile. Add six finely chopped shallots, toss well and cook three minutes, then add half a bean chopped garlic and half a teaspoon freshly chopped parsley, pour in a half gill claret, mix well, then let reduce till nearly dry. Pour in one gill of demi-glace (No. 122). Mix well and let cook five minutes, occasionally tossing meanwhile. Pour into a vegetable dish and serve. SUNDAY, THIRD WEEK OF JUNE, $47 Celery (86) Canapes of Anchovies (141)

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1850. CREAM OF FRESH MUSHROOMS Wash in plenty cold water three-quarters of a pound fresh mushrooms, drain on a cloth and finely slice them. Heat one ounce butter in a large saucepan, add the mushrooms and gently fry ten minutes, occasionally stirring meanwhile. Lift them from pan with a skimmer and pound to a pulp in a mortar. Add two and a half ounces flour to the mushroom butter in pan; stir with wooden spoon while heating two minutes. Moisten with a quart and a half broth (No. 701) and a pint milk, add mushrooms with a medium, sliced white onion, two branches parsley, one branch chervil, a teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg; mix well until it comes to a boil. Let boil thirty-five minutes. Dilute two egg yolks with two gills cream and juice of a quarter of a lemon, add it to the soup with half ounce good butter, mix while heating without boiling five minutes. Remove, strain cream through a sieve into a basin, then through a cheesecloth into a soup tureen and serve. 1851. SALMON, VALOIS Place three slices fresh salmon of three-quarters of a pound each in a frying pan, add a half ounce butter, half gill white wine, a gill demi-glace (No. 122), two branches parsley, half teaspoon salt and saltspoon cayenne. Cover fish with lightly buttered paper, then boil on range five minutes. Set in oven twenty-five minutes. Remove, lift up fish with skimmer, place on a hot dish; boil sauce for five minutes. Lightly roll six freshly opened oysters (if at hand) in flour and plunge in boiling fat three minutes, take them up, drain on a cloth, sprinkle a little salt over, arrange around fish, as well as half a small bunch fresn fried parsley. Strain sauce over fish and serve. 1852. POTATOES, LISBONNE Peel and wash twelve even-sized, new, sound potatoes and keep in cold water until required. Finely slice one medium, white onion, place in a saucepan with tablespoon melted butter and fry ten minutes, stirring once in a while; add one teaspoon flour, stir well, add three crushed fresh red tomatoes, a sprig thyme, one clove, one bay leaf, one gill broth, half teaspoon salt and three saltspoons white pepper. Mix well and let boil twenty minutes. Strain sauce into another saucepan, drain and S48 THE INTERNATIONAL COOK BOOK add potatoes, cover pan and set in oven forty minutes. Remove, pour into a dish and serve. 1853. SWEETBREADS, SENORA DIAZ Blanch and trim six heart sweetbreads (No. 33). Cut twenty-four pieces raw ham one inch long by a sixth of an inch thick, tnen with a larding needle insert the strips of ham through the sweetbreads. Line bottom of a frying pan with a sliced white onion, one sliced leek and two sliced branches celery, add half ounce butter and lightly fry five minutes. Lay breads on top. Season with half teaspoon salt, saltspoon cayenne pepper and three saltspoons curry powder. Moisten with three-quarters pint of broth (No. 701). Cover breads with buttered paper and set in a lively oven thirty-five minutes. Have six tartlet crusts (No. 161). Remove breads from oven, place one in each tartlet on a dish, cut six sweet Spanish peppers in half and lightly fry in a teaspoon butter two minutes on each side, then arrange them on top of the breads and keep hot. Mix in a small saucepan a tablespoon melted butter with a tablespoon flour. Strain the sweetbread gravy into this pan, add a half gill cream and two ounces peeled and lightly browned sweet almonds, mix well and let boil ten minutes, pour sauce over sweetbreads and serve. 1854. ICED PUDDING, FONTAINEBLEAU Prepare a quart of coffee ice cream (No. 1616). Press quarter pound candied marrons through a sieve into the coffee ice cream, add also three slices candied pineapple cut in quarter-inch pieces, six candied marrons cut in quarters, and two tablespoons good Jamaica rum. Mix thoroughly with spatula. Line a dome-shaped quart mould with a sheet of white paper, then fill up with the coffee preparation. Tightly cover and bury it in tub with plenty of ice and rock salt to freeze one hour. Remove, wipe all around, unmould it on a cold dish with a folded napkin over, lift up the paper. Arrange twelve large, fresh, well-picked strawberries around the pudding and serve.

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Kiimmel Cakes (169) 1855. EGGS MOLET, RAVIGOTE Boil twelve fresh eggs five minutes, take up and plunge in cold water for a minute, remove shell, and arrange on a deep dish. Pour a hot Ravigote sauce (No. 366) over the eggs and serve. MONDAY, THIRD WEEK OF JUNE 549 1856. CHICKEN LIVERS, SAUTE", WITH BACON Remove the gall bag from twelve fresh chicken livers; wash and drain on a cloth. Heat one tablespoon melted butter in a frying pan, add livers, season with half teaspoon salt and three saltspoons white pepper, briskly fry four minutes on each side. Lift up, place on a dish, arrange six slices broiled bacon (No. 13) over them and serve.

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Place in a saucepan one and a half pounds very fresh scallops with gill white wine, gill water, half teaspoon salt and saltspoon cayenne pepper. Cover pan and boil five minutes. Place a finely chopped white onion in a saucepan with tablespoon melted butter and fry five minutes. Add tablespoon flour, stir well, then strain liquor of the scallops into this pan, mix with a wooden spoon until it comes to a boil. Add three tablespoons fresh bread crumbs, a half bean chopped garlic and a teaspoon freshly chopped parsley; mix well. Finely chop scallops, add to sauce with an egg yolk, sharply mix and cook five minutes. Pour preparation into a dish and let get cold. Divide the scallops into six large scallop shells, smooth surface to dome-shaped forms, sprinkle a little bread crumbs and arrange a few little bits butter over them; place in a tin and bake in oven twelve minutes. Remove and serve. 1858. MUTTON STEAKS, PLUM SAUCE Have three steaks of three-quarters of a pound each cut from a tender leg of mutton; make a few incisions on the skin all around steaks. Neatly flatten, season with a teaspoon salt and half teaspoon pepper. Heat two tablespoons melted lard in a frying pan, place steaks one beside another in the pan and fry six minutes on each side. Remove, place on a hot dish, pour a plum sauce over and serve. 1859. PLUM SAUCE Soak a half pound California prunes in cold water eight hours; drain place in a saucepan with a good gill claret, two ounces sugar and two saltspoons ground cinnamon. Cover pan and slowly boil ten minutes; 'carefully lift up prunes with the skimmer and keep them on a plate until required. Add one and a half gills of demi-glace (No. 122) to the syrup and let reduce on a brisk fire twenty minutes, add prunes, boil five minutes more and use as required. 1860. OKRA SALAD Clip off stems from a pint and a half of very fresh, sound, medium okras. Plunge in cold water, thoroughly wash and drain, then place in a saucepan with two quarts boiling water, a teaspoon salt and two tablespoons vinegar. Cover pan and boil thirty minutes. Remove, thoroughly drain on a sieve and let get cold. Place in a bowl, season with four tablespoons dressing (No. 863), mix well and serve.

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1861. OIGNON SOUP, BOURGEOISE Cut four medium, white onions in half, then finely slice them. Heat two tablespoons melted butter in a large saucepan, add onions and cook until a nice brown colour, then add two tablespoons flour; stir well while heating one minute, pour in two quarts milk, mix with wooden spoon until it comes to boiling point then let slowly boil forty minutes, season with two teaspoons salt, one saltspoon cayenne pepper and a saltspoon grated nutmeg and mix well. Dilute one egg yolk with a gill cream, add to soup with half ounce good butter, mix while heating two minutes; remove, pour the soup into a soup tureen and serve with six slices of French bread, toasted. 1862. BLACKFISH, SAUT£, FINES HERBES Scale, trim fins and wipe a three-pound fresh blackfish. Season all around with a teaspoon salt and a half teaspoon white pepper. Lightly baste with a little milk, then roll in flour. Heat two tablespoons melted butter in a frying pan, add fish and nicely brown ten minutes on each side. Set in oven fifteen minutes, remove, dress on a dish. Add half ounce butter to pan with half teaspoon freshly chopped parsley one branch chopped chervil, chopped leaves from a branch of tarragon, then toss on fire until a light brown, squeeze in juice of half a sound lemon, toss a little, pour over the fish and serve. 1863. DUCKLING BRAISE", A L'ORANGE Cut off head and feet from a five-pound duckling. Singe, draw, wipe and truss. Place a mirepoix (No. 271) at the bottom of a braising pan with an ounce butter, lay duck over it. Season with teaspoon salt and half teaspoon pepper, then lightly baste the duck with a little melted butter. Set in oven to roast twenty-five minutes. Draw the duck to oven door, carefully peel and skin two sound juicy oranges, add the rinds to the duck with four tablespoons currant jelly, two gills demiglace (No. 122), and one gill broth (No. 701). Cover pan and reset in oven forty-five minutes longer. Remove, dress bird on a large dish, untruss, then cut the peeled oranges in halves and finely slice them, remove seeds, and arrange around the dish, one overlapping another. TUESDAY, THIRD WEEK OF JUNE 551 Reduce sauce on a brisk, open fire ten minutes. Skim fat from surface. Strain sauce through a Chinese strainer over the duck and serve. 1864. BOILED GREEN CORN Pare off stems, remove leaves and silk from six sound, tender ears green corn. Boil in a saucepan three quarts water, a gill milk, a tablespoon salt and a half ounce butter, then plunge in the corn and boil twenty-five minutes. Lift up, thoroughly drain, dress on a hot dish enveloped in a napkin and serve with a little melted butter separately. 1865. GATEAUX, JEANNE Beat up in a copper basin to a stiff froth the whites of five eggs, add four ounces fine sugar, mix a little with a skimmer, then add half pint whipped cream, four ounces sifted flour and two tablespoons curacao. Mix well with the skimmer. Drop preparation in a lightly buttered and floured pastry tin, eight inches square and one and a half inches high. Set in oven to bake twenty minutes. Remove, let cool off, turn on a table and cut cake into quarter-inch-thick slices. Prepare a cream frangipane (No. 586) and spread it on both sides of the sliced pieces, then stick the cakes one against another, so as to have them of the original form. Spread a glace au chocolate (No. 1579) over the cakes, let cool off, dress on a dish with a folded napkin and serve.

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Malta Vita (1592) Eggs, Pondicherry Broiled Breakfast Bacon, Devilled (682) Potatoes en Quartiers (686) 1866. EGGS, PONDICHERRY Boil a pint of white broth (No. 701) in a saucepan, add three ounces raw rice, half teaspoon curry powder, half teaspoon salt, two saltspoons cayenne, half teaspoon freshly chopped parsley and one ounce freshly grated fresh cocoanut. Mix well and gently boil thirty-five minutes. Cut eight shelled hard-boiled eggs in quarters and add to the rice with a gill cream, half ounce butter and three saltspoons salt; mix well, and cook for five minutes, mixing once in a while. Dress the eggs in a deep dish and serve. Clam Broth (80) Crab Meat au Gratin (782)

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Rice Imperatrice (1234) 1867. CROQUETTES OF BEEF, HORSERADISH SAUCE Mince very finely all the beef left over from yesterday, place in a bowl and add half the quantity of bread crumbs. Chop very finely one medium, white onion and fry in a saucepan with two teaspoons melted butter six minutes, add to the beef with a teaspoon freshly chopped parsley and a bean finely chopped garlic. Season with teaspoon salt, half teaspoon white pepper and saltspoon grated nutmeg. Crack in two raw eggs, add two tablespoons cream, sharply mix with wooden spoon five minutes. Divide preparation in twelve equal parts, lightly roll in flour, giving nice croquette form. Heat in a large frying pan two tablespoons melted lard, place croquettes in pan one beside another, and gently fry four minutes on each side. Drain well, place on a hot dish, pour a horseradish sauce (No. 323) around and serve. 1868. NEW CARROTS AND PEAS Cut the stems off and scrape twelve small new carrots. Heat a tablespoon melted butter in a saucepan, add one finely sliced onion and brown four minutes, then add the carrots, one pint fresh peas, a small head lettuce finely sliced, one chopped bean garlic, a teaspoon freshly chopped parsley, a half pint broth, a teaspoon salt, a teaspoon sugar and a half teaspoon pepper. Mix well, cover pan and boil fifteen minutes, then set in oven thirty-five minutes. Remove, add a half ounce butter, mix well, pour into a vegetable dish and serve. Salted Almonds (954) Clams (1457) Celery (86)

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Fresh Asparagus, Hollandaise (1385) Sliced Tomatoes (461) Neselrode Pudding (607) 1869. POTAGE, MIKADO Cut half of a small breast of chicken, quarter of a pound lean raw veal and quarter pound of lean raw mutton into small dice pieces, place in a saucepan on the fire with one ounce butter and cook for five minutes, stirring with the spatula meanwhile. Then moisten with two and a half quarts white broth (No. 701), add a finely chopped, medium onion, one green pepper chopped the same way and one and a half tablespoons diluted curry. Tie in a bunch one leek, two branches celery two ditto parsley, one chervil, one bay leaf, one sprig thyme, one clove and one bean garlic, and add to the soup. Season with a heavy teaspoon salt and half teaspoon pepper. Cook slowly forty minutes, add three tablespoons raw rice, cook thirty minutes longer. Remove the herbs, etc., skim fat from surface, pour into a soup tureen and serve. 1870. SHEEPSHEAD, CHARLESTON Scale, trim fins and remove bones from a three-pound piece of fresh sheepshead. Cut in fine julienne strips two parsley roots, one leek, WEDNESDAY, FOURTH WEEK OF JUNE 553 two branches celery, four medium, fresh, well peeled and cleaned mushrooms and one medium white onion. Place these in a frying pan with an ounce of melted butter gently brown six minutes and place fish over them. Season with a teaspoon salt, half teaspoon paprika, pour in half gill white wine and one and a half gills tomato sauce (No. 16). Cover fish with a lightly buttered paper, boil on range for five minutes, then set in oven thirty minutes. Dress the fish on a large dish. Reduce sauce for eight minutes on the fire, pour over the fish and serve. 1871. Noix OF BEEF BRAISE", BOURGEOISE Procure a four-pound piece from a tender rump of beef, with all the fat on one side. With a large larding needle insert across the lean part of the beef four oblong shreds of larding pork. Heat one ounce lard in a braising pan, add beef and nicely brown on range fifteen minutes, turning it once in a while; lift up the beef and keep on a plate. Add twelve small, peeled white onions to the pan with twelve new scraped carrots and two ounces salt pork cut in half-inch squares and gently brown ten minutes, occasionally stirring meanwhile; sprinkle with a tablespoon flour, stir well while heating two minutes, add the beef, pour in two gills of demi-glace (No. 122), one gill tomato sauce (No. 16), two gills broth, half gill claret, a tablespoon brandy, a teaspoon and a half salt, half teaspoon pepper. Mix well, cover pan and let boil thirty minutes. Tie together a branch tarragon, a branch chervil, a branch parsley and one bean garlic and add to pan with half pint cooked fresh peas. Cover pan and set in oven one hour and forty-five minutes. Remove, arrange the beef on a hot dish, skim fat from sauce, pour it over beef, sprinkle a little chopped parsley over and serve.

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1872. POACHED EGGS, PARMENTIER Prepare a potato gastronome (No. 1491) spread on a hot dish and smooth well. Poach twelve fresh eggs (No. 106), neatly trim and lay them one beside another on the potato pure*e, sprinkle a very small finely chopped truffle over them and serve. 1873. POTATOES AU GRATIN WITH ANCHOVIES Finely hash six peeled, medium, boiled potatoes, place in a sautoire with an ounce butter, two gills cold milk, half teaspoon salt, a saltspoon white pepper and a saltspoon grated nutmeg, mix well, then cook five minutes. Cut into small pieces eight anchovies in oil, add them to the potatoes, mix well and let cook five minutes. Mix with a spoon once in a while. Transfer to a baking dish, sprinkle surface with two tablespoons of grated Parmesan cheese, arrange a few little bits butter on top of the cheese, then set to bake in oven ten minutes. Remove and serve. Vol au Vent, Mariniere (443)

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1874. PILAFF OF TURKEY, NONI Cut the meat from the turkey left over from yesterday into half-inch pieces. Heat a tablespoon melted butter in a saucepan, add six finely chopped shallots and a sound, seeded green pepper, also finely chopped, and brown to a nice light colour, add four ounces of raw beef marrow cut into small squares, one peeled and cored apple cut in same way, brown five minutes, then add five ounces raw rice, the turkey, a pint broth, two gills pure tomato juice, half teaspoon salt and three saltspoons white pepper; lightly mix, cover pan set in oven thirty-five minutes. Remove, add two egg yolks and two tablespoons grated Parmesan cheese, drop preparation in a lightly buttered plain pudding mould and mix well. Set mould in a saucepan with hot water up to half its height, then set in oven twenty-five minutes. Remove, unmould on a dish, pour a port wine sauce (No. 1087) around and serve. 1875. SALAD, INTERLACKEN Carefully cut in lozenge shape and the thickness of a fifty-cent piece one good-sized, peeled, pickled beetroot, two stalks tender, crisp, white celery, one sound, rather green apple, one peeled and seeded sound cucumber, one small, peeled, sound apple and two cold, boiled, peeled medium potatoes. Place these articles in a bowl. Season with three tablespoons of dressing (No. 863). Mix well, then add leaves of a small, fresh bunch watercress, lightly mix, and just a moment before going to table add two tablespoons mayonnaise dressing, rapidly and gently mix again and immediately serve. DINNER

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Pompano, Maitre d'H&tel (228) Potatoes, Hollandaise (26) Balotine of Lamb, Mace'doine (1055) Roast Capon with Cress (378) Lettuce Salad (148) 1876. POTAGE GUMBO, GLASGOW Cut into small dice one pound raw lean mutton, one medium carrot, one white turnip, one white onion, one leek and one sound, peeled, green THURSDAY, FOURTH WEEK OF JUNE 555 pepper, place in a saucepan with an ounce butter and brown ten minutes, occasionally tossing meanwhile. Moisten with three and a half quarts water, add one pound mutton bones, three ounces well-washed barley, two tablespoons Worcestershire sauce, two teaspoons salt and a half teaspoon pepper, lightly mix and slowly boil one hour. Then add twelve trimmed fresh okras cut in half-inch pieces, and two peeled, sound red tomatoes cut in eight pieces each. Boil forty-five minutes longer, but rather slowly. Take up bones, skim fat from surface, pour the soup into a tureen and serve.

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Fish Fritters (1057) Tripe Saute\ Creole (1283) 1877. EGGS COCOTTE, BONNE FEMME Heat a tablespoon melted butter in a frying pan, add four finely chopped shallots, the scraped red part of a small carrot and fry five minutes, then add half teaspoon freshly chopped parsley, ten branches chopped chives, one finely peeled and chopped tomato, three tablespoons bread crumbs, one gill demi-glace (No. 122), three saltspoons salt and saltspoon white pepper, mix well and let cook five minutes. Evenly divide preparation in six egg-cocotte dishes, crack two fresh eggs in each dish. Season evenly with half teaspoon of salt and two saltspoons white pepper. Cut one ounce lean salt pork in dice, brown in a frying pan with a teaspoon butter to nice golden colour, distribute it equally over the eggs, set in oven five minutes. Remove and serve. Broiled Soft Shell Crabs (1727)

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1878. GALANTINE OF FOWL Cut the head off near the body and the feet below the first joint of a good-sized, tender fowl. Singe, split down back without separating, carefully remove all bones without cutting skin, spread bird on a table, cut away thin slices of breast and legs and place them where there is no meat on, so as to have it of equal thickness. Season interior with half teaspoon salt, one saltspoon cayenne and saltspoon grated nutmeg. Finely chop three-quarters of a pound of lean raw veal, the same quantity fresh fat pork, place these two articles in a cold mortar and pound to a smooth pulp. Remove and place in a cold earthen tureen, and keep on ice. Cut four ounces larding pork in half-inch-square pieces, plunge in boiling water two minutes, take up, place on a plate and let cool off. Cut four ounces red, cooked beef tongue in same shape as the lard, cut also three truffles in same way. Remove skins from an ounce of pistachios, then add these four articles to the bowl with the force, season with half teaspoon salt, saltspoon cayenne, saltspoon grated nutmeg, saltspoon of grated, mixed allspice and mix well with the spatula. Place in a small saucepan three chopped shallots, one branch parsley, one branch chervil, four tarragon leaves, one and a half gills sherry and two tablespoons truffle liquor. Cover pan and let reduce to a third of the quantity. Remove, let cool off, then strain it through a cheesecloth into the bowl, add two tablespoons rum, thoroughly stir until well amalgamated, then fill fowl with the force. Roll fowl in oblong shape, sew it up, wrap it in a strong cloth, tightly tie both ends and in the centre. Place into a long saucepan with all the bones from the fowl, two calf's feet, a tablespoon salt and a half teaspoon white pepper. Cover it with plenty cold water, place lid on and let slowly boil one hour and forty-five minutes, being careful to skim off fat once in a while. Remove from pan, lay on a dish, let stand ten minutes, unwrap, wash cloth in cold water and wrap fowl again in same cloth. Place it between two boards, lay a weight of three pounds on top and let stand until thoroughly cold, then unwrap, take off the string, and the galantine is ready to use. Always keep the galantine enveloped in a cloth and always keep in the ice box. 1879. JELLY FOR GENERAL USE Strain the galantine stock into a basin. Skim fat from surface, add three ounces clear gelatine leaves and mix with a whisk until well dissolved. Place in a saucepan one pound finely chopped, lean, raw veal, a finely sliced carrot, one ditto onion, two ditto leeks, one branch parsley, one branch chervil, one branch tarragon, half a sprig thyme, one bay leaf, one clove and the whites of four eggs. Sharply stir with spatula two minutes, then with a ladle gradually pour in the galantine stock with the jelly, and continually mix briskly while adding it. Place pan on fire and let it come to boiling point, carefully mixing meanwhile, pour in a gill cold water, shift pan to the corner of range and very slowly simmer one and a half hours. Pour in gill sherry, boil for five minutes more. Carefully press through a dampened, double cheesecloth into an ordinary clean stone jar, let cool off, then place in the ice box until hard. Arrange a sheet of paper over, cover, and always keep it in the ice box. N. B. When the jelly is nearly finished and no galantine stock is on hand use strong white broth instead (No. 701), but always have some jelly on hand in hot weather. 1880. GALANTINE WITH JELLY Take up four tablespoons jelly from the jar, cut it into quarter-inchsquare pieces and arrange jelly on a dish. Take the galantine and cut THURSDAY, FOURTH WEEK OF JUNE 557 twelve thin, equal slices. Arrange them, one overlapping another, on the dish over the jelly, decorate with six cleaned lettuce leaves and 1 88 1. POTATO SALAD Place six sound potatoes in a saucepan, cover with plenty cold water, add a tablespoon salt and cook forty minutes, drain, let cool off, then peel, slice rather finely, and place in a salad bowl. Cut a small white onion in half, then slice it very fine and add the potatoes with a teaspoon finely chopped parsley, season with four tablespoons dressing (No. 863), mix well and serve. 1882. GOLDEN TOAST WITH RASPBERRIES « Cut six slices from a stale loaf of French bread, quarter-inch thick. Place in a bowl two fresh eggs, two tablespoons sugar, a half teaspoon vanilla essence and one gill milk. Sharply mix with whisk two minutes. Dip the slices of bread into this custard, heat two tablespoons melted butter in a frying pan, add bread and fry three minutes on each side. Lift up, dress on a hot dish and keep hot. Remove stems from a half pint sound raspberries, place them in a saucepan with two tablespoons sugar, one gill water and a tablespoon kirsch; boil five minutes, then pour raspberries over the toast and serve.

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1883. SOUP, SUISSE Procure a two-pound piece short ribs of beef, tie it with string and place in a saucepan with a small beef marrow bone; pour in five quarts cold water with a tablespoon salt. Set on fire and let slowly come to boiling point, skim fat from surface, then add two medium carrots, two sound white turnips, two onions and two branches celery, cover pan and let simmer on corner of range two hours. Finely slice two wellwashed leeks, add them to the soup and slowly boil half hour longer; then remove the beef bone, carrots, turnips, onions and celery. Chop up together three branches fresh parsley, one branch chervil and half a sound bean garlic; add this hash to the soup with four ounces good raw rice, lightly mix and continually simmer forty minutes. Skim fat from surface of soup, transfer it to a soup tureen and serve with two ounces of grated Swiss or Parmesan cheese, separately. 1884. PICKEREL, CAPER SAUCE Trim off the fins and neatly wipe a very fresh pickerel of three pounds. Place in a saucepan with a quart water, a half gill vinegar, a teaspoon salt and two branches parsley. Cover pan and slowly boil twenty min* utes. Take up fish, place on a hot dish, pour a caper sauce (No. 1246) 1885. MOUSSE AU CHOCOLAT Place four ounces grated chocolate in a copper basin with a teaspoon vanilla essence, four ounces sugar and two gills water. Continually stir on fire with a wooden spoon until thoroughly dissolved, then remove and let cool off. Beat a half pint thick cream to a stiff froth and gradually add to the chocolate, gently mixing meanwhile. Line a domeshaped mould with a sheet of white paper; drop preparation into mould, Rightly cover. Bury in a tub with broken ice and rock salt and let freeze 'one and a half hours. Take up, thoroughly wipe, unmould on a cold dish over a folded napkin, pull off the paper and serve.

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Small Steaks, Maitre d'Hotel (172) Potatoes, Be"arnaise (1001) 1886. OMELETTE WITH CALVES' BRAINS Plunge two fresh calves' brains in cold water for thirty minutes. Remove all the sinews, place in a saucepan with two tablespoons vinegar, a teaspoon salt, one bay leaf and enough cold water to cover, then boil five minutes. Drain well and cut each half in two. Lightly roll in flour, heat a tablespoon melted butter in a frying pan, arrange in the brains and briskly fry three minutes on each side. Lift up and keep hot. Crack eight fresh eggs in a bowl, add a half gill milk, half teaspoon salt and two saltspoons white pepper. Briskly beat with fork for two minutes. Heat a tablespoon melted butter in a frying pan, drop in the eggs, stir with fork for two minutes, let rest a half minute, fold up two opposite sides to meet in centre, let rest a minute, turn on a hot dish. Arrange the brains around the omelette; add an ounce butter to the pan of brains, toss on fire until a light brown; pour in a teaspoon vinegar, toss a little, pour over the omelette and serve. Tokio Fish Chowder (1002) Little Neck Clam Patties (1232)

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• Baba au Rhum (687) 1887. COUNTRY CAPTAIN Cut the head and feet off a tender three-pound chicken. Singe, draw and cut it in twelve even pieces. Heat two tablespoons melted FRIDA Y, FOURTH WEEK OF JUNE 559 butter in a saucepan, add the chicken and gently fry ten minutes, occasionally turning the pieces. Add one finely sliced onion, one ditto green pepper and a bean sound garlic finely chopped; then brown ten minutes, stirring meanwhile, and moisten with two gills water. Season with a good teaspoon salt, half teaspoon pepper and one and a half teaspoons curry powder, stir well, then add six finely crushed peeled red tomatoes, half teaspoon freshly chopped parsley and a saltspoon powdered thyme. Stir well, cover pan, then set in oven forty-five minutes, remove and keep hot. Scald, peel and roast to a nice golden colour a quarter of a pound almonds, add to the chicken with three tablespoons picked dried currants, lightly mix; cook five minutes, dress on a hot dish. Arrange a rice for curry (No. 490) around the chicken. Place six thin slices crisp, freshly broiled bacon over, and serve with Indian chutney, separately, and Bombay ducks if at hand. 1888. EGGS, BELLE HELENE Boil twelve fresh eggs five minutes, take them up and plunge in cold water one minute; remove and shell them. Clip off a small piece at the thick end of each. Cut from sandwich bread twelve pieces one and a half inches in diameter and quarter-inch thick; toast them to a nice golden colour, then carefully spread a half teaspoon caviare on the toast and place them on a dish; arrange the eggs on the toast standing up. Cut a small truffle in twelve star-shaped pieces and arrange one piece on top of each egg. Pour a cream sauce (No. 736) around the eggs and serve. Clams (145?) Pim-Olas Canapes of Caviare (59)

From The International Cook Book, 1906, page 576. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1889. POTAGE, FELICIE Slice and place in a saucepan one carrot, two onions, one leek and two branches parsley, add one tablespoon melted butter and gently brown on fire ten minutes, occasionally stirring meanwhile; pour in a quarter pint white wine, let reduce until nearly dry, then pour in three quarts water, add two pounds very fresh clean fish bones, one bay leaf, one clove, one sprig thyme, twelve allspice, twelve whole black peppers, two branches parsley, one branch chervil and two teaspoons salt; let simmer forty-five minutes. Mix in a saucepan two and a half ounces flour with one ounce butter for one minute, strain the fish broth through a cheesecloth into this pan, mix on fire with wooden spoon until it comes to a boil, then slowly boil thirty minutes. Pour in a half pint cream and a half gill good sherry, mix well and boil five minutes. Dilute one egg yolk in a bowl with half gill milk, one saltspoon cayenne pepper and one saltspoon grated nutmeg, add to the soup; continually mix while heating three minutes, strain the potage through a cheesecloth into a soup tureen, add a garnishing of fish quenelles (No. 1201) in the soup tureen, lightly mix and serve. 1890. SPANISH MACKEREL, REICK Trim fins, cut head off and neatly wipe a nice, very fresh Spanish mackerel of three and a half pounds; split in two through back and cut into six even pieces. Heat a tablespoon good butter in a round earthen cocotte dish, add six very small green onions and gently brown five minutes, then add a half pint picked, tender, fresh peas, three-quarters of a pint broth (No. 701), and briskly boil ten minutes. Add a tablespoon currant jelly, mix well, lay the mackerel on top of the peas, season with half teaspoon salt, two saltspoons paprika and half teaspoon anchovy essence. Place in a bowl a teaspoon flour, a tablespoon melted butter, one finely chopped red Spanish sweet pepper, half teaspoon finely chopped parsley and the leaves of a branch chervil. Thoroughly mix with spoon, then divide in little bits over the fish. Squeeze juice of half a sound lemon over all. Tightly cover the cocotte, set in a slow oven forty minutes, remove and send to table without uncovering. 1891. RACK OF MUTTON, PUR£E or WHITE BEANS Trim off spinal bone from a tender rack of mutton, trim off skin and a little of fat from top, shorten end ribs one inch. Season all around with teaspoon salt and half teaspoon pepper. Place a mirepoix at the bottom of a roasting pan, as No. 271, lay the rack over, lightly baste with a little melted butter, pour two tablespoons of water in the pan, then set in oven forty-five minutes, turning and basting once in a while. Remove, dress on a dish. Prepare and dress a puree of beans on one side of the mutton, skim fat from gravy, add one gill demi-glace (No. 122), boil five minutes, then strain gravy through a Chinese strainer over the rack and serve. 1892. PUR£E OF WHITE BEANS Soak a pint of white beans over night, drain, place in a saucepan vith a half pound piece salt pork, one carrot cut in quarters, one white onion with two cloves stuck in, two branches parsley, half teaspoon salt, half teaspoon pepper and one quart water. Cover pan, boil thirty minutes, then set in oven.one hour. Remove, free beans from all the ingredients, then press through a sieve into another saucepan, add half ounce good butter, mix well with wooden spoon while heating for four minutes, remove and use as required. 1893. HUCKLEBERRY PUDDING Remove fibres from a half pound fresh beef suet and chop very fine. Sift half pound flour on a table, make a small fountain in centre; place SATURDAY, FOURTH WEEK OF JUNE 561 suet with a half pint water into the fountain, with half teaspoon salt, knead the whole well together to a perfect paste; roll it out on comer of a lightly floured table to a fifth of an inch in thickness. Butter a quart bowl and line the interior with the paste. Wash and thoroughly wipe one and a half pounds fresh huckleberries, place them in a bowl with half pound sugar, two ounces flour, one egg, a teaspoon vanilla essence and two tablespoons rum. Mix well, then fill the bowl, wet the edge, cover with a layer of the rolled-out paste and gently press the edges together. Wrap in a strong, clean buttered cloth, plunge into boiling water for one hour, remove, unwrap, turn it on a dish, pour a rum sauce (No. 41) over and serve.

From The International Cook Book, 1906, page 577. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Strawberries (131?) Wheaten Grits (131) Shirred Eggs, Reine Broiled Lamb Chops with Bacon (219) Julienne Potatoes (799) Buckwheat Cakes (330) 1894. SHIRRED EGGS, REINE Cut six very thin slices of galantine (No. 1878) and place a slice at bottom of six lightly buttered shirred-egg dishes. Place on range two minutes, turn slices over, then pour teaspoon sherry over each slice. Crack two fresh eggs over each dish. Season eggs evenly with half teaspoon salt and two saltspoons white pepper; pour a gill sweet cream evenly over the eggs of the six dishes, then set in oven for three minutes,

From The International Cook Book, 1906, page 579. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beef, Rotterdam Egg Plant en Julienne (508) Rice Croquettes (1389) 1895. SOFT CLAMS, BOURGUIGNONNE Open thirty-six medium soft clams, remove all sandy parts, keeping nothing but perfect bodies, and keep on half shells until requir, d. Place in a mortar three peeled shallots, half a bean garlic, two branches parsley and one branch chervil and pound to a fine pulp; add one ounce hard butter and thoroughly pound until well amalgamated, then press through a sieve into a bowl; add four tablespoons bread crumbs; mix well with spoon and evenly spread this butter over the clams; arrange on a tin, set in oven to bake five minutes. - Remove, arrange on a dish; pour the butter from pan over clams, decorate with six quarters lemon and a little parsley greens and serve. 1896. BEEF, ROTTERDAM Have a nice, tender four pounds of beef from the rump with all fat on one side. Season with teaspoon salt, half teaspoon pepper and salt562 T&E INTERNATIONAL COOK BOOK spoon grated nutmeg, place in a saucepan with an ounce butter, add four medium sound carrots, four white onions, all cut lengthwise in quarters, two cloves, two nutmeg leaves (foelie), one branch celery, cut in small pieces, and three medium ripe tomatoes, cut in quarters. Pour in sufficient water to cover the beef entirely, place lid on, and as soon as it comes to a boil add two ounces semolina, and then slowly cook in oven two hours. Ten minutes before serving add a quarter pint Rhine wine. Remove from oven, place beef on a dish and garnish all around with contents of the pan and serve.

From The International Cook Book, 1906, page 579. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Potato Croquettes (390) Chicken Saute, Paysanne Fresh String Beans with Butter (1579) Roast Beef (126) Chicory Salad (38) 1897. CONSOMME^ RUSSE Prepare a consomme (No. 52), but when cutting the vegetables, have in addition three medium beetroots and two tablespoons freshly grated, very fresh, sound horseradish. Strain the consomme through a cheesecloth into another saucepan. With a small Parisian potato scoop, scoop out all you can from a good-sized Russian turnip, place in a saucepan with half teaspoon salt, half teaspoon sugar and a pint of the consomme, and boil until soft, or thirty-five minutes; then add to the consomme, add the leaves from two branches chervil, boil two minutes, pour into a soup tureen and serve. 1898. BLUEFISH, HAVANAISE Scale, remove head and fins from a three-and-a-half-pound fresh bluefish. Split in two through the back and remove spinal bone. Finely slice two thick, sound green peppers and lightly fry in a pan with a teaspoon good oil, then place in a mortar with a small branch of tarragon and pound exceedingly fine, add a half ounce butter, pound again until well amalgamated, then press it through a sieve into a bowl. Season fish with teaspoon salt and carefully rub butter on the cut-side parts of fish. Place in a baking dish, squeeze over juice of half a sound lemon, let stand in a moderate temperature to infuse for thirty minutes. Finely slice three peeled bananas, arrange them one beside another over the bluefish so as to entirely cover it. Cut two sweet Spanish peppers in julienne strips and arrange crosswise on the bananas, squeeze juice of the other half lemon over, cover with lightly buttered paper. Set in ove» to bake forty-five minutes, being careful to baste fish with its juice once in a while. Remove, lift up the paper and send to table in same dish. 1899. CHICKEN SAUT£, PAYSANNE Singe, cut off head and feet from a tender three-pound chicken, draw and cut in twelve even pieces. Heat two tablespoons lard in a SUNDAY, FOURTH WEEK OF JUNE 563 frying pan, add the chicken with the liver and heart, season with teaspoon salt and half teaspoon white pepper, gently brown fifteen minutes, turning the pieces once in a while. Add two ounces lean bacon cut in quarter-inch squares, and two finely chopped onions; stir well and let brown ten minutes more. Sprinkle with one tablespoon flour, add one chopped bean of garlic, a half teaspoon finely chopped parsley and shuffle pan one minute. Moisten with a pint broth and a tablespoon vinegar, mix well and let cook thirty minutes. Transfer chicken to a

From The International Cook Book, 1906, page 580. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fried Filets of Sole, Tartare Sauce (487) Broiled Squabs with Bacon (1693) Grilled White Potatoes (1344) Fried Cornmeal Cakes (1585) 1900. SCRAMBLED EGGS WITH CRAB MEAT Carefully crack eight fresh eggs in a bowl, add half gill cream, half teaspoon salt, two saltspoons pepper and briskly beat with fork one minute. Heat two tablespoons melted butter in a frying pan, add quarter of a pound of crab meat, season with two saltspoons salt, half saltspoon cayenne and saltspoon grated nutmeg and cook five minutes, stirring with fork meanwhile. Drop in the eggs with a tablespoon sherry and cook rather briskly six minutes, stirring briskly once in a while. Transfer to a deep dish and serve.

From The International Cook Book, 1906, page 581. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Punch, Siberian (960) Almond Ice Cream (149) Lady-Fingers (150) 1902. POTAGE, ARTAGNAN Place in a saucepan two sliced carrots, one sliced turnip, one sliced onion, one sliced leek, one sliced branch celery, two branches parsley, one branch chervil, a spring thyme, one bay leaf, two cloves, a sprig marjoram, two ounces raw ham, one piece knuckle of veal, one calf's foot. Moisten with six quarts water and half pint white wine, season with two teaspoons salt and half teaspoon pepper, cover pan and slowly boil three hours. After it has cooked for an hour remove the calf's foot and plunge in cold water, remove and bone it, place the meat between two boards with a weight of four pounds on top and let stand thirty minutes, then cut meat into half-inch-square pieces and keep on a plate. Place three ounces of tapioca pearls in a quart boiling water with half teaspoon salt and gently boil forty minutes, occasionally mixing meanwhile. Place on a sieve and thoroughly wash in cold water. Strain broth through a cheesecloth into another saucepan, skim fat from surface, then add calf's foot meat and tapioca. Boil ten minutes. Transfer into a soup tureen and serve. 1903. COLD BROOK TROUT, GREEN SAUCE Clip off fins with scissors, draw and neatly wipe three medium, fresh brook trout. Place in a frying pan with half gill white wine, a tablespoon good vinegar, juice of half a sound lemon, one and a half gills water, two branches parsley and half teaspoon salt. Cover with buttered paper and gently boil on fire fifteen minutes. Remove, let cool off in same pan with broth, dress fish on a dish with a folded napkin, decorate with twelve well-cleaned small leaves fresh lettuce around the dish and serve with a green sauce separately. 1904. GREEN SAUCE Plunge six well-washed, very green leaves spinach in a little boiling water five minutes. Remove, drain on a sieve, and press out water. Then place in a mortar one sound, peeled shallot, one branch parsley, half a branch chervil ar»d six leaves tarragon and pound to a pulp, then add the spinach, pound again till smooth and rub it through a sieve upon a plate. Prepare a mayonnaise dressing (No. 70) add the green puree to the mayonnaise, little by little, continually mixing meanwhile, pour into a saucebowl and serve. MONDA F, FOURTH WEEK OF JUNE 565 1905. MIGNONS OF LAMB, TRAVIATA Procure six nice, tender mignons of four ounces each from a leg of lamb, neatly trim, lightly flatten evenly, and season all around with a half teaspoon salt and three salt spoons white pepper. Spread a very little French mustard on both sides of each, lightly roll in flour, dip in beaten egg, then slightly turn in finely grated cooked lean ham. Heat a tablespoon melted butter in a frying pan, arrange the mignons in, one beside another, gently fry four minutes on each side and dress on a hot dish. Prepare and dress a tomato crust (No. 1287) around the dish. Pour a gill hot demi-glace (No. 122) over the mignons and serve. 1906 SWEETBREADS EN CASSEEOLE Blanch and trim six heart sweetbreads (No. 33). Place in an earthen casserole dhh with twelve very small green white onions around the breads. Season with teaspoon salt and three saltspoons white pepper, spread one tablespoon melted butter over all. Set in oven to braise forty minutes, turning and basting once in a while. Remove, drain off a little of the butter, then pour in a gill white wine and let reduce to half the quantity. Arrange a cooked potato noisette (No. 321) around the sweetbreads. Squeeze juice of half a sound lemon over and serve in same casserole.

From The International Cook Book, 1906, page 582. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Raspberries and Cream (1846) Eggs Molet, Lyonnaise Yarmouth Bloaters (311) Beef Hash Zingara (455) 1907. EGGS MOLET, LYONNAISE Cut in half and finely slice two medium, white onions, place in a saucepan with tablespoon melted butler and fry eight minutes, stirring with fork once in a while. Pour in one and a half gills demi-glace (No. 122), add half teaspoon freshly chopped parsley and half saltspoon cayenne pepper; mix well and boil five minutes. Boil twelve fresh eggs five minutes, take up and drop in cold water one minute. Shell them and place on a deep hot dish. Pour the sauce over and serve.

From The International Cook Book, 1906, page 583. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1910. POTAGE AUX PATES, Toa Prepare and strain the consomme into anotl No. 52, add a pint of tomato sauce (No. 16) anc Then add three ounces Italian paste and boil agair 1911. SEA BASS, SAUTE, MEUN Scale, trim off fins and neatly wipe two small s half pounds each. Make three light incisions in both fish. Season with a teaspoon salt and a 1 Lightly baste with a little cold milk and roll in a Heat one tablespoon melted butter in a frying pan, add fish, and fry ten minutes on each side. Then set in oven five minutes. Remove, dress on a dish, place a half ounce butter in the pan and toss until a light brown, add half teaspoon freshly chopped parsley and juice of half a sound lemon, toss a little, then pour over the fish and serve. 1912. PRUNE PUDDING Soak a pint sound prunes in cold water seven hours, drain and remove stones. Place in a basin two ounces finely chopped beef marrow free from all sinews, four ounces sugar, four ounces flour, four eggs, halt TUESDAY, FOURTH WEEK OP JUNE 567 gill good rum, saltspoon ground cinnamon and half saltspoon grated nutmeg. Thoroughly stir with wooden spoon five minutes. Add half gill thick cream and two ounces bread crumbs. Mix well, then add the prunes and lightly mix. Butter and flour lightly a strong cloth, drop preparation in the centre, fold up the four corners and tightly tie the pudding. Place in a saucepan with boiling water, filling it to twice the height of pudding and boil two hours and a half. Lift up and hang it for ten minutes. Untie, turn on a dish, dredge two tablespoons fine sugar around, pour a quarter gill good brandy over, set fire to it and send to table.

From The International Cook Book, 1906, page 584. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1913. HUCKLEBERRIES AND CREAM Thoroughly wash and drain a quart very fresh sound huckleberries. Place them on a compotier and serve with powdered sugar and thick cream separately. 1914. EGGS, MOSCOVITE Cut away a small piece at both ends of twelve hard-boiled eggs. Cut them in half crosswise, scoop out the yolks and place them in a bowl with a tablespoon caviare and half teaspoon finely chopped chives, then mash well with wooden spoon and fill up the half eggs with it. Arrange on a baking dish, cut side up. Evenly spread over a Mornay sauce (No. 526). Sprinkle a little Parmesan cheese over, then set in the oven six minutes. Remove and serve in same dish. 1915. ALMOND CAKES Plunge three ounces shelled almonds in boiling water three minutes, drain, peel, then chop very fine. Roast to a nice golden colour in the oven. Prepare a griddle cake preparation (No. 136), add the almonds, lightly mix, then proceed to finish the cakes in same manner.

From The International Cook Book, 1906, page 585. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Apricot Fritters (266) 1916. COLD CLAM BROTH Open twelve large, fresh clams and place in a saucepan with all their liquor, add three pints cold water, four branches celery, two saltspoons cayenne pepper and boil five minutes. Strain through a double cheesecloth into a stone jar, place jar in a basin with ice around and let get cold. Pour into six cups and send to table. 1917. CROUTES, NEW CENTURY Cut off a piece lengthwise — about a quarter — from the top of six French rolls, then scoop out all the soft part, place on a tin, set in the oven (with the covers) and let get a nice golden colour and keep hot. Pick all the meat from the turkey left over from yesterday and cut in quarter-inch-square pieces. Cut also in same way two ounces cooked ham and keep on a plate until required. Heat one and a half tablespoons melted butter in a small saucepan, add one finely chopped, seeded green pepper and nicely fry three minutes; add six well-cleaned fresh mushrooms cut in small squares, and brown five minutes, occasionally stirring. Add a level tablespoon flour, mix a little. Moisten with a half gill white wine and a gill white broth. Mix well and boil ten minutes. Pour in one and a half gills cream, mix a little, then add the turkey and ham with the leaves of two branches chervil, half a teaspoon salt, a saltspoon cayenne and a saltspoon grated nutmeg. Mix well, then slowly cook fifteen minutes. Dilute an egg yoke with a tablespoon cream and add to the pan. Mix while heating two minutes. Arrange rolls on a dish, fill them with the preparation, place covers over and serve. 1918. SALAD, CAROLINE Cut three slices from a sandwich loaf, remove the crusts, then cut in quarter-inch-square pieces and fry in a pan with a tablespoon melted butter to a nice golden colour. Drain and place in a salad bowl. Peel and remove the spongy parts of a sound cucumber and cut in small square pieces. Cut also four Spanish sweet peppers into same shape. Then cut an ounce of rich Swiss cheese into similar pieces and add all to the bowl with a half pint of freshly cooked green peas. Shell thirty hazel nuts, cut in halves and add to the rest. Mix a little and season with four tablespoons dressing (No. 863). Mix well and serve.

From The International Cook Book, 1906, page 585. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1919. CREAM OF BEETROOTS Place in a saucepan a small knuckle veal with three quarts water, boil five minutes, remove water and pour in four quarts fresh water, TUESDAY, FOURTH WEEK OF JUNE 569 add two medium carrots, one white onion, one turnip, two leeks, two branches celery, one clove and six good-sized, peeled red beets. Season with two teaspoons salt and half teaspoon pepper. Cover pan and slowly simmer two hours. Mix in a saucepan one ounce butter with two ounces flour; stir while heating one minute. Skim fat from surface of soup, strain through a Chinese strainer into this pan, mix well, pound beets in a mortar, then add again to the soup. Lightly mix and boil thirty-five minutes more. Pour in a half-pint cream, let come to a boil; mix well, strain through a cheesecloth into a soup tureen and 1920. TURBAN OF SOLE, CHAMPEAU Lift up filets from a very fresh three-and-a-half-pound flounder. Skin and cut each filet in slanting halves. Twist up each piece in corkscrew form, place in a frying pan with half ounce butter, a gill white wine, a branch parsley, juice of quarter of a lemon and half teaspoon salt. Cover with lightly buttered paper and set in oven for twenty minutes. Remove, lift up filet and dress on a dish. Remove parsley from pan and reduce gravy to about the quantity of a tablespoon, place in a bowl, add one egg yolk, sharply mix with a whisk, then add, drop by drop, one ounce hot melted butter, sharply mixing while adding it. Prepare half the quantity of Bordelaise sauce (No. 28), pour over half the fish only and pour the other sauce over other half of fish. Sprinkle a little finely chopped parsley over and serve. 1921. BEEF BRAISE", AU PAIN PERDUE Procure a three-pound piece tender rump of beef with all fat on one side. Cut from a piece of larding pork four long strips fourth of an inch thick. Mix on a plate a tablespoon freshly chopped parsley with half a bean chopped garlic. Roll pork strips in the parsley, etc., then with a large larding needle insert the strips into the lean part of beef. Season with a teaspoon salt and a half teaspoon pepper. Heat two tablespoons lard in a braising pan, add beef and brown fifteen minutes, turning it once in a while, lift up beef, lay on a plate. Add two tablespoons flour to the pan, stir well, then moisten with half pint claret and pint water, mix well and add the beef. Scrape twelve small new carrots, peel twelve small white onions and brown in a tablespoon melted butter in a frying pan for eight minutes, or till a nice brown, and add to beef. Tie in a bunch two branches parsley, one of chervil, one of garlic, a sprig thyme, one bay leaf and one clove, add to beef. Season with a teaspoon salt, half teaspoon pepper, cover pan and boil ten minutes, then set in moderate oven two hours. Remove, dress beef on a hot dish, skim off fat from surface of sauce, boil ten minutes. Remove the bunch of herbs, pour contents of pan over beef, arrange twelve slices of pain perdue around beef and serve. 1922. PAIN PERDUE Crack one fresh egg on a plate, add one gill milk and one gill cream. Season with half teaspoon salt, three saltspoons white pepper and saltspoon grated nutmeg. Briskly beat with fork two minutes. Cut twelve slices stale French bread, quarter-inch thick, dip each slice in preparation. Heat two tablespoons melted butter in a large frying pan, drop slices of bread in the pan, one beside another, and fry three minutes on each side. Remove and use as required. 1923. COLD FRESH ASPARAGUS, MAYONNAISE Scrape and clip off ends of two bunches fresh, sound asparagus, thoroughly wash in cold water, tie in three bunches, plunge in three quarts boiling water with a tablespoon salt. Cover pan and gently boil twenty-five minutes. Take up and replunge in cold water until thoroughly cold. Drain well, dress on a dish with a folded napkin and serve with a mayonnaise sauce (No. 70) separately. 1924. RASPBERRY COUPE Prepare a pint only of vanilla ice cream (No. 42). Place a pint sound, fresh raspberries in a bowl, season with two tablespoons fine sugar, a tablespoon kirsch and a tablespoon maraschino. Mix all well in seasoning, then evenly divide berries into six champagne coupes. Evenly arrange the vanilla cream in the glasses, nicely smooth surface, dome-shape, and serve.

From The International Cook Book, 1906, page 586. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fried Butter Fish (636) Broiled Devilled Ham (451) Sweet Potatoes in Cream (no) 1925. BLACKBERRIES AND CREAM Plunge a quart sound, fresh blackberries in cold water for five minutes. Thoroughly drain, place on a compotier and send to table with fine sugar and cream separately. 1926. POACHED EGGS, MEXICAINE Cut twelve quarter-inch-thick slices from a stale sandwich loaf, then cut each slice two inches in diameter. Toast a nice golden colour and lightly butter them. Finely 'chop four sweet Spanish red peppers and place in a frying pan with a teaspoon melted butter and heat five minutes, tossing meanwhile. Evenly spread over the slices of toast, arrange on a dish and keep hot. Plunge three sound green peppers in boiling water three minutes, take up and with a coarse towel remove skin. Cut in quarters and fry in a frying pan with teaspoon melted butter to a nice light brown colour. Prepare twelve poached eggs (No. 106), lay them on the toast, then arrange a piece of green pepper on top of each egg and serve. WEDNESDAY. FIFTH WEEK OF JUNE 571 Shrimp Patties (1341)

From The International Cook Book, 1906, page 588. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rice au lait d'Amande (638) 1927. BONED TURKEY Finely chop two pounds raw lean veal, the same quantity fresh fat pork, place in a mortar and sharply pound. Add two egg yolks, pound again, then rub through a wire sieve into a large earthen basin and keep on ice. Cut six ounces larding pork in half-inch-square pieces, plunge in boiling water two minutes, drain and keep on a plate to cool off. Cut six ounces cooked smoked beef tongue in half-inch squares and four medium truffles in quarters. Scald and peel three ounces pistachios and add these four articles to the force in the bowl. Place in a saucepan six chopped shallots, two branches parsley, one branch chervil, six tarragon leaves, a quarter pint sherry. Let reduce on fire to half quantity, then let cool off. Strain through a cheesecloth into bowl, add a gill good rum, one and a half teaspoons salt, two saltspoons cayenne, one saltspoon grated nutmeg, two saltspoons mixed ground allspice and two tablespoons truffle liquor; thoroughly mix until well amalgamated and keep till required. Singe a tender turkey hen of about eight pounds, cut off neck, wings and legs. Split through back without separating and carefully bone without cutting skin. Cut away slices from breast and legs and place them where there is no meat, so as to have same thickness inside. Season with good teaspoon salt, one saltspoon cayenne and one saltspoon grated nutmeg. Place force in centre of the cut side of turkey, fold to oblong shape, sew up, wrap in a strong cloth and tightly fasten both ends and the centre. Place in a braising pan with all bones from turkey, two calves' feet, two tablespoons salt and half teaspoon pepper. Cover with plenty cold water, place lid on and slowly boil two hours and forty-five minutes, being careful to skim off fat once in a while. Remove from pan, lay on a dish and let stand twenty minutes. Unwrap, wash cloth in cold water, tightly wrap galontine in same cloth, place between two boards, place a weight of six pounds on top and let stand until thoroughly cold. Unwrap, take off string, and the boned turkey is ready to use. N. B. Always keep turkey enveloped in a cloth in ice box. Utilize the turkey broth for making jelly, etc., as explained in No. 1879. 1928. BONED TURKEY WITH JELLY Cut in quarter-inch pieces six tablespoons jelly (No. 1879). Arrange pieces on a cold dish. Cut six slices boned turkey a fifth of an inch thick, dress them, one overlapping another, over jelly. Decorate with six leaves of lettuce and serve.

From The International Cook Book, 1906, page 589. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cauliflower, Hollandaise (853) Roast Capon (378) Escarole Salad (100) Cold Maraschino Pudding (1772) 1929. CHICKEN OKRA, TURQUE Singe, draw and bone a small, tender fowl. Cut meat in half-inch pieces, cut also liver and heart. (If another chicken liver is on hand, cut it and add to the other.) Cut white parts of three leeks in very small squares, also two white onions and two seeded green peppers in same way. Place above articles in a saucepan with ounce butter and nicely brown for ten minutes, occasionally stirring. Add half teaspoon curry powder, stir well, moisten with two quarts broth (No. 271), a pint and a half water and one gill demi-glace (No. 122). Season with good teaspoon salt, half teaspoon pepper and saltspoon grated nutmeg. Add the carcass of the fowl, except head, cover pan and boil thirty minutes. Add three ounces raw rice, boil fifteen minutes, then add twelve trimmed, sound, fresh okras, cut in half-inch pieces, and one peeled tomato, cut in eight pieces. Boil forty minutes, remove carcass, skim fat from surface, add half teaspoon freshly chopped parsley, pour into a 1930. KINGFISH SAUTE", DANOIS Scale and wipe two fresh kingfish of one and a half pounds each. Cut heads off, then split open through front, remove spinal bones and season all over with a teaspoon salt and half teaspoon pepper; lightly baste with a little milk, then roll in flour. Heat one and a half tablespoons melted butter in a frying pan, add fish — cut side downward — and fry five minutes on each side. Set in oven ten minutes, remove, place on a dish, arrange twelve small anchovies in oil over them. Add one-half ounce butter in same pan, toss on fire until a nice brown, add the leaves from two branches parsley, the juice of half a sound lemon and a half teaspoon anchovy essence, toss well and pour over the fish, then serve. 1931. COTES OF BEEF, ROMAINE Procure two single ribs of beef, trim off a little of the fat. Season all over with good teaspoon salt and half teaspoon pepper. Heat two tablespoons leaf lard in a braising pan, lay in the cotes one beside another and gently brown fifteen minutes on each side. Dress on a hot dish, remove all fat from pan, then pour in one gill claret and let reduce on range until nearly dry, then pour in one gill tomato sauce (No. 16), one gill demi-glace (No. 122), half a bean chopped garlic, half teaspoon chopped chives and twelve 'sliced canned mushrooms; lightly mix and THURSDAY, FIFTH WEEK OF JUNE 573 boil eight minutes. Pour sauce over beef, arrange six timbales macaroni (No. 1932) around the beef and serve. 1932. TIMBALES OF MACARONI Plunge four ounces macaroni in two quarts boiling water with a teaspoon salt and boil forty minutes, drain on sieve, then cut in halfinch pieces. Place in a small saucepan with one gill milk, a half gill cream, two saltspoons salt, half saltspoon cayenne and half saltspoon grated nutmeg, then cook five minutes, add an ounce grated Parmesan cheese and two egg yolks. Briskly mix with spoon while heating for two minutes. Lightly butter six individual pudding moulds, then fill with the macaroni, lay on a tin, pour hot water up to half their height, set in iven ten minutes, remove, and unmould as directed.

From The International Cook Book, 1906, page 590. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fresh Herring (133) Mutton Chops, with Bacon (845) 1933. EGGS COCOTTE, HACKETT Open a small can pate* de foie gras, dip a tablespoon in lukewarm water, then scoop out three tablespoons of the pate*, discard all fat, then press through a sieve into a bowl and dilute with a gill and a half good cream. Season with two saltspoons salt, half saltspoon cayenne and half saltspoon grated nutmeg. Mix well, then divide evenly in six eggcocotte dishes. Crack two fresh eggs into each dish. Evenly season with half teaspoon salt and two saltspoons pepper, place on a tin, then place in oven five minutes. Remove; finely chop one small truffle, place in a small frying pan with two tablespoons sherry, boil five minutes, then divide over the eggs in the six dishes and serve.

From The International Cook Book, 1906, page 591. Read from the scan by computer, so a word may be off; the page itself shows the original.

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New Carrots, Maitre d'H6tel Milles Feuilles (584) 1934. LOBSTER COQUILLES, INDIENNE Boil two live lobsters of two pounds each in salted water for twenty minutes, take up and let cool off; crack shells, pick out meat from them, and cut meat in half-inch pieces. Heat two tablespoons melted butter in a saucepan, add three level tablespoons flour, briskly stir, then 574 THE INTERNATIONAL COOK ROOK add three-quarters of a pint hot milk. Season with teaspoon salt, half teaspoon curry powder, saltspoon cayenne and saltspoon grated nutmeg; briskly whisk and boil two minutes. Add the lobster and twelve sliced canned mushrooms, lightly mix and cook five minutes. Fill six individual table shells with preparation, sprinkle two tablespoons Parmesan or Swiss cheese over them, set in oven on a tin to bake ten minutes. Remove, dress on a dish with a folded napkin and serve. 1935. TRIPE, MONTECELLO Cut two pounds fresh honeycomb tripe in one-inch squares and keep on a plate. Heat in a saucepan one and a half tablepoons melted butter, add two tablespoons flour, stir well, then pour in a pint hot milk, mix well until it comes to a boil, then add twelve small peeled white onions and the tripe. Season with level teaspoon salt, two saltspoons cayenne and saltspoon grated nutmeg; lightly mix. Cover pan and slowly cook forty minutes, occasionally mixing meanwhile. Add two tablespoons sherry and twelve medium, freshly opened oysters, lightly mix, then boil ten minutes, pour in a half gill cream; mix a little, pour into a deep dish and serve. 1936. NEW CARROTS, MA!TRE D'HOTEL Trim off stems, neatly scrape and thoroughly wash twenty-four medium, new carrots. Cut in halves lengthwise. Place in a small saucepan with two branches parsley, one medium white onion with one clove stuck in, half teaspoon salt, half teaspoon sugar, two saltspoons white pepper, a half ounce butter and half pint water. Cover pan, let boil five minutes, then set in oven thirty-five minutes. Remove, take up the parsley and onion, then let reduce on range until nearly dry. Squeeze in juice of half a sound lemon, add one ounce butter and half teaspoon freshly chopped parsley; toss well, dress on a vegetable dish Clams (1457) Radishes Salted Almonds (954)

From The International Cook Book, 1906, page 591. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1937. CONSOMM£, PRINTEMPS Prepare and strain a consomme (No. 52) into another saucepan and keep simmering. Cut tender parts of a very small bunch green asparagus in half-inch pieces, boil in a pint water with teaspoon salt twentyfive minutes, drain and add to the consomme; add also three tablespoons cooked green peas, three tablespoons cooked string beans, cut in halfinch pieces, leaves from two branches chervil and leaves from a branch parsley and half teaspoon sugar; boil five minutes, pour into a soup

From The International Cook Book, 1906, page 592. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1938. FRESH LIMA BEANS Plunge a pint fresh, shelled lima beans in two quarts boiling water with teaspoon salt and boil twenty-five minutes. Drain on sieve. Place in a frying pan with half teaspoon salt, three saltspoons white pepper and a half ounce butter; toss till well thickened, dress on a vegetable dish and serve. 1939. ICE CREAM, CHAMBORD Prepare a pint only of vanilla ice cream (No. 42). Peel and remove stones from six good-sized ripe, sound peaches. Press them through a sieve into the vanilla freezer, add two tablespoons maraschino; briskly mix with spatula three minutes. Beat up two gills thick cream to a stiff froth, add to the vanilla cream; gently mix until well amalgamated. Place twelve lady fingers (No. 150) on a plate, lightly baste with a little rum. Line bottom of a quart brick mould with white paper, then fill the brick half full with the preparation. Arrange lady fingers crosswise over cream, then fill the brick with the rest of the preparation; line with another sheet of paper, place lid on, bury in the ice cream tub and freeze one hour and a half. Remove, unmould on a cold dish, take off papers, arrange a raspberry au kirsch around cream and serve.

From The International Cook Book, 1906, page 593. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Place a pint fresh raspberries in a bowl, add two tablespoons kirsch and two tablespoons fine sugar, mix well and use.

From The International Cook Book, 1906, page 593. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Shirred Eggs, Mace"doine Picked-up Codfish (822) Lamb Kidneys en Brochette (1331) 1940. SHIRRED EGGS, MACE"DOINE Heat a tablespoon butter in a frying pan, add a tablespoon flour, stir well while heating for half minute, then pour in one and a half gills milk and mix with a spoon until it comes to a boil. Plunge a half pint macedoine in boiling water for two minutes, thoroughly drain on a sieve, then add to the cream sauce. Season with three saltspoons salt, half saltspoon grated nutmeg and two saltspoons white pepper, mix and let boil for six minutes and evenly divide into six shirred-egg dishes. Crack two fresh eggs into each dish, season evenly with a half teaspoon salt and two saltspoons white pepper, set in the oven for three minutes, 576 T&E INTERNATIONAL COOK BOOK

From The International Cook Book, 1906, page 593. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cherry Pie (1479) 1941. CRABS, RAVIGOTE Place one and a half pounds fresh crab meat flakes in a bowl, season with a teaspoon salt, a saltspoon cayenne pepper, a teaspoon French mustard and half teaspoon freshly chopped parsley; add one finely chopped hard boiled egg, three tablespoons vinegar, a tablespoon oil and mix well. Neatly clean six hard crab shells, then evenly divide the preparation in the shells, give them a nice, dome form and evenly spread a ravigote (No. 366) over them. Cut four anchovies in oil into four lengthwise strips each, arrange over the crabs, dress on a dish with a folded napkin, decorate with a little parsley and serve. 1942. OMELETTE WITH SHRIMPS Carefully crack eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt and three saltspoons pepper. Sharply beat with a fork for two minutes. Cut twelve cooked shrimps into quarter-inch pieces, place in a frying pan with tablespoon melted butter and fry for three minutes. Drop in the eggs, mix with fork for two minutes, let rest for half minute; fold up the opposite sides to meet in centre, let rest for a minute, turn on a hot dish, pour a cream sauce (No. 736) around and Little Neck Clams (145?) Olives Caviare (59)

From The International Cook Book, 1906, page 594. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1943. POTAGE, MARIE LOUISE Place in a saucepan one each sliced carrot and onion, two each sliced leeks and branches celery, two branches parsley, one branch chervil, one bay leaf, one clove, a sprig thyme, two pounds clean fish bones, two and a half quarts water, a half teaspoon pepper, two teaspoons salt, and let gently boil for forty-five minutes. Mix in a saucepan one ounce butter with two and a half ounces flour, thoroughly stir and let heat for one minute. Strain the broth through a cheesecloth into this pan, add a saltspoon grated nutmeg and half teaspoon curry powder, mix well until it comes to a boil, then let boil for forty-five minutes, being careful to skim the fat from the surface and mixing quite frequently meanwhile. Open twenty-four fresh mussels and place them FRIDAY, FIRST WEEK OF JULY 577 with their liquor in a saucepan with one gill white wine. Boil for five minutes, strain the broth through a cheesecloth into the soup, add one gill cream, mix a little and boil for five minutes; dilute one egg yolk with a quarter gill cream and add to the soup; mix well while heating for three minutes. Cut the mussels in two, add to soup, pour into a tureen and 1944. BALOTINE OF LAMB, SOUBISE Carefully bone a shoulder of lamb entirely. Season with a teaspoon salt, half teaspoon white pepper and saltspoon grated nutmeg. Place in a mortar two skinned sausages, two chopped shallots, a half bean chopped garlic, one ounce raw, chopped beef marrow, a half teaspoon freshly chopped parsley, three tablespoons bread crumbs, one egg yolk, a half gill cream, half teaspoon salt and saltspoon each cayenne and ground thyme. Pound the whole well for five minutes, spread the force on the inside part of the shoulder, fold up and tightly tie around with strings. Place in a saucepan with one each sliced carrot, onion and leek, a bean garlic, branch parsley, bay leaf, clove, sprig thyme, tablespoon allspice and sprig marjoram. Cover the balotine with cold water, season with a level tablespoon salt and teaspoon pepper, cover the pan and let gently boil for one hour and thirty minutes. Lift up the balotine, untie and dress on a dish. Pour a Soubise sauce (No. 94) and sprinkle a little freshly chopped parsley over the balotine and serve. 1945. ST. HONOR£ CAKE Roll out on a lightly floured table a quarter pound feuilletage (No. 756) to a round piece eight inches in diameter, place on a lightly wetted pastry pan and wet the edges of paste a little. Prepare a pate*-a-choux (No. 336), place it in a pastry bag, with a quarter-inch tube at the bottom, press three-quarters of the pate around the wet edges, making a nice border, and set in a moderate oven for twenty minutes. With the balance of the pate make small balls the size of hickory nuts on a small pastry pan and set in oven for fifteen minutes. Place in a copper basin three ounces granulated sugar with a half gill water, boil for eight minutes, then drop in the small balls, one by one, and roll them in the syrup. Arrange one beside another on the border, place half a candied cherry over each ball, then fill up the centre with a St. Honore cream, dress on a dish with a folded napkin and serve. 1946. ST. HONOR£ CREAM Place in a saucepan five ounces sugar with four egg yolks, one ounce flour, the chopped rind of half a lemon and a half teaspoon vanilla essence. Mix well with wooden spoon for a minute, then pour in a gill cream and one and a half gills cold milk. Sharply mix with a whisk for two minutes, set pan on the fire, constantly stir with wooden spoon until it comes to a boil and let slowly cook for ten minutes, occasionally stirring meanwhile. Beat up whites of the four eggs to 'a stiff froth and add to the preparation, gently mix, cook for five minutes longer, continually stirring meanwhile, remove, let cool off and use as required.

From The International Cook Book, 1906, page 594. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Raspberries (1846) Sago with Cream (1583) Fried Eggs, Pirane"es Boiled Findon Haddock (76) Frizzled Beef in Cream (329) Delmonico Potatoes (718) 1947. FRIED EGGS, PIRANEES Cut three green peppers into halves and remove the seeds. Heat a tablespoon olive oil in a black frying pan, add the peppers and fry for two minutes on each side, lift up and keep on a plate. Cut six thin slices of raw, lean ham and fry in the same pan for one minute on each side. Arrange half a green pepper on each slice of ham in the pan and carefully crack twelve fresh eggs over them. Evenly season the eggs with a half teaspoon each salt and pepper, sprinkle over a half teaspoon freshly chopped parsley, then set them in the oven for six minutes. Remove, carefully glide on a large dish and serve.

From The International Cook Book, 1906, page 596. Read from the scan by computer, so a word may be off; the page itself shows the original.

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String Beans Salad (741) Apple Pancakes (1587) 1948. SMALL GOOSE PATTIES Pick off all the meat from goose left over from yesterday, cut into half-inch squares, and finely slice twelve canned mushrooms. Heat two tablespoons melted butter in a saucepan, add one chopped medium onion and gently fry for five minutes, lightly stirring meanwhile. Add the goose and mushrooms, with two tablespoons sherry, a gill each demi-glace (No. 122) and tomato sauce, three saltspoons salt and a saltspoon each cayenne pepper and grated nutmeg. Mix well together and cook for ten minutes. Prepare six patties (No. 929), place on a dish, evenly distribute the goose into them, sprinkle a little chopped parsley over, place covers on and serve. Thon Marind (159?) Radishes (58)

From The International Cook Book, 1906, page 596. Read from the scan by computer, so a word may be off; the page itself shows the original.

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- 1949. CONSOMME", NEAPOLITAN Prepare and strain a consomme (No. 52) into a saucepan and keep simmering. In another saucepan plunge four ounces macaroni in a quart SATURDAY, FIRST WEEK OF JULY 57$ boiling water with teaspoon salt, boil thirty-five minutes, drain, then plunge in cold water. Finely chop two ounces raw veal, then pound in a mortar; add one egg yolk, two saltspoons salt, a half saltspoon each cayenne pepper and grated nutmeg and two tablespoons cream; pound until well amalgamated and place in a paper cornet. Drain the macaroni, and cut in half-inch pieces. Break off a small piece of cornet at the point, then press force into interior of the macaroni and plunge in boiling water for three minutes. Drain and add the macaroni to the consomme, boil for two minutes, pour into a soup tureen and serve. 1950. SEA BASS A L'ITALIENNE Scale, trim off the fins and neatly wipe two sea bass of one and a half pounds,each. Cut the heads off, split in two through the back and remove spinal bones. Place in a frying pan with an ounce butter, a half gill white wine, and season with a half teaspoon salt and two saltspoons pepper. Cover the fish with a lightly buttered paper, set in the oven for fifteen minutes, remove, lift up and lay them on a baking dish. Prepare an Italian sauce (No. 1245), pour the fish liquor into sauce, mix well, then pour over the fish. Sprinkle a little grated Parmesan cheese over and set in the oven to bake for fifteen minutes. Remove, decorate all around the fish with thin slices of lemon, sprinkle a little 1951. BOILED TURKEY, ANGLAISE Singe, cut the head and feet off a tender turkey of seven or eight pounds. Draw, wipe and truss, place in a large saucepan, add three scraped medium carrots and three medium, white turnips. Tie in a bunch two branches celery, one leek, two branches parsley, a sprig thyme, one bay leaf, one clove, and add to the turkey. Pour in sufficient water to completely cover, season with a tablespoon salt and half teaspoon pepper, cover the pan and let gently boil for one hour. Trim off the stalk and outer leaves from a head of cauliflower, then divide it in small bouquets, add to the turkey and let boil again for forty minutes. Lift up the turkey, untruss and dress on a dish. Cut the carrots and turnips in one-inch pieces and with the cauliflower bouquets dress around the turkey. Have six boiled, peeled new potatoes, also arrange them around the dish and serve. N. B. Strain the remaining turkey broth in the white broth vessel (No. 701). 1952. TOMATOES, CAROLINA Neatly wipe six even, medium, fresh red tomatoes. Cut off a piece from the top of each as a cover, scoop out the interior, and place the scooped-out meat in the demi-glace pot (No. 122). Season the inside of tomatoes with a half teaspooa salt, two saltspoons pepper, three saltspoons sugar, and keep on a plate until required. Place two ounces of raw Carolina rice in a small saucepan, add one ounce finely chopped, lean, raw ham, a teaspoon finely chopped onion, and moisten with three gills white broth (No. 701). Season with three saltspoons salt and two saltspoons white pepper, lightly mix, cover the pan? boil for ten minutes, then set in the oven for forty-five minutes. Remove, add an ounce butter and two tablespoons grated Parmesan cheese Mix well and with this preparation fill up the six scooped tomatoes. Cover them, arrange on a tin, lightly baste the surface with a litth melted butter., set in the oven for fifteen minutes, remove, dress on a dish and serve, 1953, MADELEDT AIT CHOCOLAT Break four eggs in a copper basin, add four ounces sugar, one ounce grated chocolate and a half teaspoon vanilla essence. Sharply beat up with a whisk for fifteen minutes, add four ounces sifted flour, gently stir with a skimmer for one minute, add three ounces melted butter, a saltspoon baking powder and lightly mix. Line the bottom of a pastry tin with a sheet of buttered paper, drop in the preparation and set in a moderate oven to bake for twenty minutes. Remove, turn on a grating, lift up the paper, evenly spread a glace au chocolat (No. 1281) over, let cool off, cut into six even pieces and serve.

From The International Cook Book, 1906, page 596. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pettijohn Food (170) Omelette Ecarlate Fried Whitebait with Bacon (1305) Roast Beef Hash (923) 1954. OMELETTE ECARLATE Crack eight fresh eggs in a bowl, add: half gill cream, half teaspoon salt and three saltspoons pepper. Place two gills tomato sauce (No. 16) in a frying pan and let reduce on the fire to three tablespoons, then add to the eggs and sharply beat up with a fork for two minutes. Cut two ounces cooked, smoked beef tongue in julienne strips, place in a frying pan with two tablespoons melted butter and fry for three minutes, then drop in the eggs and briskly mix with a fork for two minutes; let rest for half a minute, turn up the opposite sides to meet in centre, let rest for a minute, turn on a dish and serve.

From The International Cook Book, 1906, page 598. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1955. BROILED DEVILLED SOFT SHELL CRABS Remove spongy parts under side points, tear off aprons, wash thoroughly and drain on a cloth twelve fresh soft shell crabs. Mix on a * For Couronne Palma use the Turkey left over from yesterday. SUNDAY, FIRST WEEK OF JULY 581 plate a tablespoon oil, teaspoon salt and half teaspoon pepper. Repeatedly roll crabs in seasoning, arrange on a double broiler and briskly broil for two minutes on each side, remove, evenly spread on both sides a devilled butter (No. n), roll them in bread crumbs, and broil again for two minutes on each side. Remove and dress on six freshly prepared, trimmed toasts, decorate with six quarters 1956. COMPOTE OF RASPBERRIES WITH WINE Place a quart fresh raspberries in a bowl, season with two tablespoons sugar, one tablespoon of kirsch and mix well. Place in a small saucepan one and a half gills claret, with one ounce powdered sugar and a half stick cinnamon. Reduce on fire to half the quantity, let cool off, strain through a cheesecloth over the raspberries, mix well, transfer into a compotier and serve. Clams (1457) Olives Canape's, Souvaroff (157)

From The International Cook Book, 1906, page 598. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1957. CREAM OF STRING BEANS Thoroughly wash and drain a quart fresh string beans, plunge them in boiling water for ten minutes, drain, place in a saucepan with two ounces butter, set on the fire and cook for ten minutes, occasionally stirring meanwhile. Moisten with two quarts broth (No. 701), add a white onion with two cloves stuck in. Tie in a bunch two branches parsley, one branch chervil, a sprig thyme, one bay leaf, and add to the soup. Season with a teaspoon salt, half teaspoon sugar and two saltspoons cayenne pepper, lightly mix, then let gently boil for one hour. Dilute three ounces rice flour with a pint milk and add to the soup, constantly stirring while boiling for five minutes; add half ounce good butter, mix till well melted, strain through sieve into a basin, then through cheesecloth into a soup tureen and serve. 1958. FILET MIGNONS, CAFE" RICHE Cut two pounds well-trimmed filet of beef into six even pieces, neatly round, lightly flatten and season all around with a teaspoon salt and half teaspoon pepper. Heat one tablespoon melted butter, arrange the filets in a frying pan, one beside another, and fry for three minutes on each side. Prepare six round pieces toast, place on a dish and dress the filets on them. Place six stuffed green peppers (No. 959) around the filets, pour a Bearnaise sauce (No. 34) and arrange a very thin slice of truffle over and serve. 1959. FRESH PEAS, VIELLE MODE Cut two ounces lean salt pork into small squares and place in a saucepan with one finely chopped white onion, one teaspoon melted butter and fry to a nice golden colour; add a pint fresh, shelled peas and moisten with a half pint white broth. Tie in a bunch six green lettuce leaves with two leeks, add to the pan, season with a half teaspoon each salt and sugar and two saltspoons pepper. Cover the pan and let boil for forty-five minutes, then remove the lettuce and leeks. Mix on a plate a tablespoon butter with a teaspoon flour, then add little by little to the peas, tossing well meanwhile, dress on a vegetable dish and serve. 1960= ICED LEMON EN SURPRISE Prepare one pint (only) vanilla ice cream (No. 42), add two gills whipped cream, one teaspoon lemon essence and mix well with the spatula. Cut six good-sized, even lemons in halves, scoop out the interiors without disturbing skins, then fill with the vanilla cream. Join them together, place in the freezer for one hour, tie a fancy ribbon around the centre with a fancy knot, dress on a dish with a folded napkin and serve. N. B. Place in a bowl and keep the soft parts of the six lemons in the ice box for to-morrow's use.

From The International Cook Book, 1906, page 599. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Spanish Mackerel (689) Squabs on Toast (950) French Fried Potatoes (8) 1961. SCRAMBLED EGGS, LAKEWOOD salt, two saltspoons white pepper, and sharply beat up with a fork for one minute. Cut three ounces of raw beef marrow into small pieces, then plunge and keep in hot water for five minutes without boiling. Lift with a skimmer, chop up and evenly spread over six freshly prepared two-inchsquare toasts. Dress on a hot dish, dredge a very little salt over each and keep in oven with the door open until required. Finely mince six peeled and cleaned fresh mushrooms and lightly fry in a pan with a tablespoon of melted butter for five minutes. Drop in the beaten eggs and cook for six minutes, frequently stirring briskly, arrange evenly over the six toasts and send to table. Cold Consomme* (1901) Lobster Saute", Colbert Lamb Chops, Versaillaise (143°)

From The International Cook Book, 1906, page 600. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Omelette Glace au Rhum (1291) 1962. LOBSTER SAUTE", COLBERT Plunge two two-pound live lobsters in a gallon of boiling water with a tablespoon salt for twenty minutes. Drain and let cool off, crack the MONDAY, FIRST WEEK OF JULY 583 shells from tails and claws, carefully pick out all the meat and cut into three-quarter-inch pieces. Heat two tablespoons melted butter in a frying pan, add the lobster and season with a half teaspoon salt and two saltspoons cayenne pepper. Gently brown for five minutes, tossing quite frequently meanwhile. Add a half teaspoon each freshly chopped parsley and extract of beef, one and a half gills demi-glace (No. 122) and the juice of quarter of a lemon. Mix well, cook for ten minutes, add a half ounce butter in small bits, tossing a little while adding, pour into a deep dish and serve. 1963. NASSAU SALAD Trim a small head of fresh escarole, wash and thoroughly drain. Finely slice two branches sound, well-cleaned celery, two seeded green peppers, and place these three articles in a bowl. Plunge two medium, red tomatoes in boiling water for one minute, remove, peel, let cool off, cut, when thoroughly cold, into quarters and add to the rest. Place in a bowl two tablespoons thick cream and whisk it up to a stiff froth, Add two tablespoons mayonnaise, one tablespoon good vinegar, a half teaspoon salt and three saltspoons white pepper, whisk again for one minute, pour dressing over salad, mix well and serve.. Radishes (58) Salted Almonds (954) Olives

From The International Cook Book, 1906, page 600. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Green Corn (1864) 1972. COLD SALMON PATTY Cut two pounds fresh halibut into small pieces and place in a mortar, thoroughly pound, add two ounces bread panade (No. 1795), an egg> a teaspoon salt, two saltspoons cayenne, a saltspoon each grated nutmeg and mixed ground allspice. Thoroughly pound again, then add one by one the yolks of three eggs, continually pounding meanwhile, remove and press through a wire sieve into a bowl, and keep on the ice until Remove the skin and bones from a two-pound piece of fresh salmon and cut into strips two inches long by a half inch thick. Heat a tablespoon of melted butter in a saucepan, add six finely chopped shallots and gently brown for three minutes. Moisten with one and a half gills white wine, add a half teaspoon freshly chopped parsley, two saltspoons white pepper and let boil for five minutes; drop in the salmon and again boil for five minutes, remove and let cool off. Prepare two pounds pie paste (No. 117), and roll out three-quarters of amount on a lightly floured table to a quarter inch in thickness. Lightly butter a medium patty mould, TUESDAY, FIRST WEEK OF JULY 587 place on a pastry tin and line interior with the paste. Spread a quarter of the force at bottom of mould, carefully spread a half teaspoon anchovy essence and sprinkle a very little finely chopped truffles over. Arrange a third of the salmon, another layer of force, a half teaspoon anchovy essence and sprinkle a little more truffles over them, then another layer of salmon, and so on until finished. Neatly smooth the last layer of force to dome shape, arrange a bay leaf in the centre on top and spread two ounces of butter over the surface. Roll out the remaining paste to a quarter-inch thick, cover top with it and carefully press the two edges of paste together. With a pastry pincers pinch the edges all around, make a deep incision in the centre on top, egg surface, then set in oven for one hour and thirty minutes. Bring it to oven door, strain the salmon broth and pour it through aperture in the centre of patty, reset in oven for twenty-five minutes more, remove and let stand for thirty minutes. Melt three-quarters pint jelly (No. 1879) and with it fill up the patty, place in a cool place and let thoroughly cool. Dress on a cold dish with a folded napkin, arrange three ounces chopped jelly around the base of the patty, decorate with a few lettuce leaves and serve. N. B. If any of the patty is left over, wrap it in a clean cloth and keep in the ice box. 1973. LAMB BREAST, HONGROISE Cut two and a half pounds breast of lamb into one-inch squares. Season with a teaspoon salt and a half teaspoon paprika, place in a small roasting pan, lightly baste with a little melted butter, set in a brisk oven for forty minutes or until a nice golden colour, being careful to turn the pieces once in a while, remove and keep hot. Place four ounces raw rice in a saucepan, moisten with a pint broth, add one ounce butter, season with a half teaspoon salt and a saltspoon paprika. Cover and set in the oven for thirty-five minutes, remove, pour in a half gill cream and two saltspoons grated Parmesan cheese, briskly stir, then dress on a dome-shaped hot dish and arrange the lamb on top of rice. Skim fat from gravy in pan, pour in a gill pure tomato juice, boil for five minutes, then pour over the breast, sprinkle a little chopped parsley over and serve. Olives Sardines (1148) Cream St. Germain (142) au lait d'Amande

From The International Cook Book, 1906, page 604. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Romaine Salad (214) Raspberry Ice Cream 1974. CREAM ST. GERMAIN AU LAIT D'AMANDE Scald, peel and thoroughly pound a quarter pound almonds, place in a saucepan with a half pint milk and boil for thirty minutes. Strain through a cheesecloth into the St. Germain, mix well, boil for five minutes, pour into a soup tureen and serve. 1975. SHEEPSHEAD, MARINIERE Scale and bone a three-pound piece fresh sheepshead, place in a sautoire, add one ounce butter, one gill white wine, the juice of quarter of a lemon, half a teaspoon salt and three saltspoons pepper. Cover the fish with a sheet of buttered paper, boil for five minutes, set in oven for fifteen minutes, then bring it to the oven door. Add twelve freshly opened mussels, six freshly opened oysters, six shrimps (cooked) and six canned mushrooms. Reset in the oven for ten minutes more, remove, lift fish with a skimmer, place on a dish and keep hot. Mix in a small saucepan one tablespoon melted butter with two tablespoons flour, strain the fish liquor into pan, add a gill cream, mix until it comes to a boil, then add the garnishing; lightly mix, cook for two minutes, pour over the fish, sprinkle a little freshly chopped parsley over all and serve. 1976. DUCKLING SAUTE, ITALIENNE Singe, cut off head, also the feet at first joint, of a tender four-pound duck, draw and neatly wipe, then cut into twelve even pieces. Heat one and a half tablespoons melted butter in a sautoir, add the duck, one piece beside another, season with a teaspoon salt, half teaspoon pepper, and nicely fry for ten minutes on each side or until a nice golden colour. Add six finely chopped shallots, six wellwashed and sliced fresh mushrooms, and brown for five minutes more; add ten stoned, sliced, large olives, the juice of two oranges, one gill pure tomato juice, one gill demi-glace (No. 122) and two ounces cooked ham cut in small squares; gently toss, cover pan and slowly cook for forty minutes, dress duck on a hot dish, pour all the contents of pan over 1977. SADDLE OF MUTTON WITH CURRANT JELLY Pare a small saddle of mutton, remove the red skin from surface, make a few crisscross incisions on top of fat and remove kidneys and all inside fat. Firmly tie it to keep in perfect shape, lay in a roasting pan, lightly baste the surface with melted butter, pour two tablespoons of water into the pan, season with a level tablespoon salt, half teaspoon pepper, and set in the oven to roast for an hour and ten minutes, turning and basting it with its gravy occasionally. Remove, let stand for ten minutes, untie, dress on a dish, skim fat off surface of gravy, then pour it over the saddle and serve with currant jelly separately. 1978. RASPBERRY ICE CREAM Press a pint fresh, clean raspberries through a sieve into a bowl. Prepare a vanilla ice cream preparation (No. 42) and when strained into the freezer add the raspberry puree, with two tablespoons Swiss kirsch, thoroughly mix with the spatula, then proceed to freeze and serve same as vanilla. WEDNESDAY, FIRST WEEK OF JULY 589

From The International Cook Book, 1906, page 605. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Farina with Milk (74) Eggs, Marquise Beefsteaks, Maitre d'Hotel (172) 1979. EGGS, MARQUISE Cut away the tender parts of a bunch green, fresh asparagus, place them in a saucepan with a quart boiling water, half teaspoon each salt and sugar, and boil for twenty-five minutes. Drain, then press through sieve into a saucepan, adding half ounce butter and two table spoons cream. Season with two saltspoons salt, three saltspoons sugar, half saltspoon grated nutmeg, and briskly stir on the fire while heating for two minutes. Spread on a hot dish, arrange twelve poached eggs (No. 106) on top, pour a gill hot demi-glace (No. 122) Cold Consomme" (1901) Soft Clams, Vaudeville (932)

From The International Cook Book, 1906, page 607. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1980. NASI GORENG PONTIANAK (DRY CURRY) Have on a dish one hashed onion, one bean crushed garlic, one finely chopped green pepper, one ounce finely chopped, cooked ham, two ripe, seedless, chopped tomatoes, one teaspoon curry powder, two small crushed cloves, one bay leaf and a sprig of thyme. Cut two pounds raw lean beef into three-quarter-inch-square pieces, heat two tablespoons melted butter in a saucepan, add the beef and fry for ten minutes, then add all the above articles. Season with a teaspoon salt, a half teaspoon pepper, a saltspoon grated nutmeg, and gently brown for ten minutes, occasionally stirring meanwhile. Moisten with a quart hot broth or water, mix lightly and boil for fifteen minutes, then add four ounces raw rice and mix well. Cover the pan and set in oven for thirty-five minutes,, remove, dress on a dish, remove the bay leaf and thyme, sprinkle a little chopped parsley over and serve.

From The International Cook Book, 1906, page 607. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pompano. MeunieVe Potatoes, Voisin (995) Noix of Beef, Bourgeoise (1871) Asparagus, Swiss (1526) Cold Pudding, Maraschino (1772) 1981. CHICKEN OKRA, CHASSEUR Cut off head and feet of a small, tender fowl, draw, tear off meat from breast and legs, remove skin and bone, then cut meat into halfinch pieces. Place in a saucepan with one ounce raw ham, one good-sized white onion, one green pepper, two leeks and fci well peeled and cleaned fresh mushrooms, all cut in small squares. Add two tablespoons melted butter and briskly brown on the range for ten minutes, stirring once in a while. Moisten with four pints water and one and a half pints pure tomato juice, add the fowl carcass and let boil for thirty-five minutes; add one ounce cooked, smoked beef tongue, twelve trimmed fresh okras cut in half-inch pieces, two ounces Carolina rice, a bean chopped garlic, half teaspoon freshly chopped parsley, level teaspoon salt and half teaspoon white pepper; let slowly simmer for forty-five minutes more, take up the carcass, skim the fat from the surface, pour the soup into a tureen and serve. 1982. POMPANO, MEUNIERE Trim off the fins and wipe two fresh one-and-a-half -pound pompanos, make a few small incisions on both sides of the skin, season with a teaspoon salt and half teaspoon pepper, lightly baste with a little milk, then gently turn in flour. Heat one and a half tablespoons melted butter in a frying pan, add the fish, one beside another, and fry for six minutes on each side. Remove, dress on a dish, squeeze the juice of half a sound lemon over, then sprinkle with a half teaspoon freshly chopped parsley. Place an ounce butter in frying pan, toss on the fire until of a light brown colour, pour over fish and serve.

From The International Cook Book, 1906, page 608. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1983. OMELETTE, NAVARRAISE salt, two saltspoons white pepper, a half teaspoon freshly chopped tarragon leaves, and sharply beat up with a fork for two minutes. Heat THURSDAY, FIRST WEEK OF JULY 591 in a frying pan a tablespoon melted butter, add three finely sliced cepes and two ounces very fresh calf's liver cut into half-inch-square pieces. Season with two saltspoons salt, a saltspoon pepper, and gently brown for five minutes, tossing meanwhile. Add a half bean finely chopped garlic, lightly toss, then drop in eggs, stir with fork for two minutes and let rest for half minute; fold up the opposite sides to meet in the centre, let rest for a minute, turn on a hot dish and serve. 1984. ORANGE CAKES Cut the rind of an orange into exceedingly small square pieces and boil in two gills of water for five minutes. Drain, replace the rind in the pan, squeeze in all the orange juice and cook until nearly dry. Prepare a flannel griddle cake preparation (No. 136), pour orange juice and peel into preparation, lightly mix, then proceed to prepare cakes exactly the same.

From The International Cook Book, 1906, page 608. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1985. COLD CELERY BROTH Have two medium stalks of fresh celery, thoroughly wash in cold water, drain and finely slice, then place in a saucepan with one and a half pounds finely chopped lean shin of beef, two branches well-cleaned parsley, a branch chervil and a few branches chives, adding whites of two eggs. Season with two teaspoons salt, stir with a wooden spoon for three minutes, then gradually pour in two quarts water and constantly stir while adding. Place pan on the open fire, continually mix till it comes to a boil, shift the pan to a corner of range and let very slowly simmer for one and a half hours, strain the broth through cheesecloth into a stone vessel, let thoroughly cool off, pour into six cups and serve. 1986. LITTLE NECK CLAMS, BORDELAISE Open forty-eight fresh little neck clams, and keep detached on the half shell. Lay them on a tin, finely chop together four shallots, a half bean garlic and two branches parsley, evenly divide this hash on the clams, pour a half teaspoon claret and arrange a thin piece lean raw bacon over each. Sprinkle a tablespoon grated Parmesan cheese over, then set in the oven for fifteen minutes, remove, dress on a dish, pour gravy from pan over and serve. 1987. BEETROOT AND POTATO SALAD Boil three medium, red beetroots in two quarts water with a teaspoon salt for an hour and a half, remove, plunge in cold water and pull off skin with the fingers while in water. Lift up, lightly drain, cut in halves, then finely slice and place them in a salad bowl with three medium. peeled boiled potatoes cut in same way as the beets. Season with four tablespoons French dressing (No. 863), mix well and serve. Peel, cut in halves and remove seeds from six ripe, sweet, medium pears, place on a plate, add a tablespoon powdered sugar, half teaspoon ground cinnamon and tablespoon maraschino, turn well in the seasoning and let infuse for fifteen minutes. Prepare a frying batter (No. 204), roll pears in and drop one by one in boiling fat. Gently fry for ten minutes, turning with a skimmer once in a while, lift up, drain on a cloth and lightly trim, sprinkle a little powdered sugar over, dress on dish Clams (i4S7) Radishes (58) Lyons Sausage (582) Consomm6 aux Lazagnes

From The International Cook Book, 1906, page 609. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Potatoes, Duchfcsse (304) Appetizing Lamb Chops Roast Capon (37!) Parfait au Cafe (1265) 1989. CONSOMME" AUX LAZAGNES simmering. Plunge four ounces lazagnes into a quart boiling water with a teaspoon salt, boil for twenty minutes, drain well on a sieve, then add to the consomme; boL for five minutes, pour into a soup tureen and serve with two ounces grated Parmesan cheese separately. 1990. SPANISH MACKEREL WITH PAPRIKA Trim and cut the head off a fresh Spanish mackerel of three pounds, split in two through the back, then remove spinal bone and lay on a lightly buttered tin, cut side up. Season with a teaspoon salt, half teaspoon paprika and teaspoon anchovy essence, spread a tablespoon of butter over the surface, squeeze the juice of half a lemon over and set in the oven for thirty-five minutes. Remove, dress on a hot dish, pour the gravy (if any) over, decorate with a little parsley greens and serve. 1991. APPETIZING LAMB CHOPS Neatly tr::n and flatten six small French lamb chops, season with a half teaspoon salt and three saltspoons pepper. Heat a tablespoon melted butter in a frying pan, arrange six thin slices lean bacon one beside another in the pan and briskly fry for two minutes on each side. Remove, keep on a plate, then place chops in same pan and fry for three minutes on each side. Dress on a dish crown-like, one overlapping another, place bacon on top of chops, fill the centre with green peas (No, 1519) and serve very hot. FRIDAY, SECOND WEEK OF JULY 593

From The International Cook Book, 1906, page 610. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Raspberries and Cream (1846) Grape-Nuts (1371) Eggs, Muzaffer-ed Din Whitebait, Fines Herbes (1373) Salisbury Steaks (34?) Hashed Potato Saute"es (50) 1992. EGGS, MUZAFFER-ED DIN Remove the galls from six white chicken livers and place them in a bowl. Season with half teaspoon salt, one saltspoon cayenne pepper, half saltspoon grated nutmeg and one saltspoon ground mixed allspice; pour in a half gill sherry and tablespoon rum, add hall teaspoon finely chopped parsley and quarter bean finely chopped garlic; turn well in the seasoning and let infuse in a cool place for thirty minutes. Place in a saucepan, cover it and let cook for fifteen minutes, then transfer to a mortar and thoroughly pound to a paste. Rub through a sieve into a saucepan; pour in one and a half gills demi-glace (No. 122), add one small, finely chopped truffle and let boil for eight minutes, lightly mining meanwhile. Evenly divide this preparation into six egg-cocotte dishes, carefully crack two fresh eggs into each dish, season with a half teaspoon salt and three saltspoons pepper, evenly divided. Pour a teaspoon cream on top of each dish, place on a tin, set in the oven for five minutes, Fish Chowder (198) Mutton Pot Pic (530)

From The International Cook Book, 1906, page 611. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1993. OMELETTE, MOUSSEUSE Place a gill of thick cream in a bowl, set bowl on the ice and whisk it up to a froth. Crack eight fresh eggs into the cream> season with a half teaspoon salt, a saltspoon each cayenne pepper and grated nutmeg, and whisk for two minutes. Heat one ounce fresh butter in a clean frying pan, drop in the eggs, mix with a fork for two minutes and let rest for half a minute; fold up the opposite sides to meet in the centre, let rest for a minute, turn on a hot dish and serve. Canape's, Moreno Russ (355) Olives

From The International Cook Book, 1906, page 611. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1994. POTAGE, ST. NAZAIRE Brown two finely chopped white onions in a large saucepan with two ounces butter for eight minutes, add two sliced leeks, one branch each parsley and chervil, a sprig each thyme and bay leaf, a clove, sprig marjoram, and brown for five minutes, lightly mixing meanwhile; then add one ounce flour, mix well, moisten with one and a half quarts white broth (No. 701), one quart fresh, crushed tomatoes and one pint water. Season with a level tablespoon salt and half teaspoon pepper, mix well and let boil for twenty-five minutes. Add two pounds clean, fresh fish bones and let slowly cook for forty minutes, press through sieve into a basin and then through Chinese strainer into a saucepan. Place on the fire and as soon as it comes to a boil, dredge in three ounces of tapioca, continually mixing while adding it, let boil for fifteen minutes, mix at the bottom once in a while, pour into a soup tureen and serve. 1995. BLACKFISH EN MATELOTE Procure a three-and-a-half-pound fresh blackfish, scale, cut off the head, fins and tail. Cut into inch pieces, place in a saucepan with a tablespoon salt, half teaspoon pepper, clove garlic, sliced onion and two branches parsley. Cover the dish with two-thirds water and one-third claret, place cover on and let gently boil for thirty minutes. Lift up fish with skimmer and place in another saucepan. Knead a half ounce butter with an ounce flour, add little by little to the sauce, continually mixing while adding it, then let boil in a frying pan with a tablespoon melted butter, sprinkle a teaspoon of powdered sugar over and gently brown until a nice golden colour and thoroughly soft. Drain and add to the fish, with six cooked shrimps and six canned mushrooms, strain the fish sauce through a cheesecloth into the pan, add a teaspoon anchovy essence and the juice of a quarter lemon; carefully mix, cook for five minutes, dress on a hot dish, sprinkle a little chopped parsley over and 1996. CHICKEN BRAISE AU RISOTTO Singe, draw, cut off the head and feet at the first joint, and neatly wipe a two-and-a-half -pound tender chicken. Truss and cover the breast with thin slices of larding pork, place a mirepoix (No. 271) at the bottom of a braising pan, lay the chicken over it, season with a teaspoon salt and half teaspoon pepper and lightly baste with a little melted butter. Set in the oven to roast for thirty-five minutes or until a nice golden colour, then pour in a gill white wine, one tablespoon brandy and one gill demi -glace (No. 122), place the lid on the pan and reset in the oven for twenty minutes. Remove, djess a Piedmontaise risotto (No. 225) on a large dish, untruss the chicken and lay it on top of the rice. Skim the fat from the surface of the gravy, boil for five minutes, then strain it over the chicken and serve. 1997. RASPBERRY SHORTCAKE Place a quart well picked and cleaned raspberries in a bowl, with two tablespoons powdered sugar, a tablespoon each kirsch and maraschino SATURDAY, SECOND WEEK OF JULY 595 and half teaspoon vanilla essence. Carefully mix the cherries in the seasoning without mashing them, then proceed to make the shortcake exactly the same as strawberry shortcake (No. 1677) and serve the same way.

From The International Cook Book, 1906, page 611. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Porgies, Sautees, Fines Herbes (1553) Beef Hash (923) 1998. SHIRRED EGGS, COLBERT Lightly butter six shirred-egg dishes and crack two fresh eggs into each dish. Season evenly with a half teaspoon salt and two saltspoons white pepper, then set in the oven for three minutes. Remove, pour a Colbert sauce (No. 121) evenly over the eggs and serve.

From The International Cook Book, 1906, page 613. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Entrecotes, Sauce Poivrade String Beans with Corn 2001. CONSOMME", RACHEL Prepare, strain into another saucepan and keep hot a consomme (No. 52). Cut the tender part of a bunch fresh asparagus in half -inch pieces, thoroughly wash and drain, plunge into a quart boiling water with a teaspoon salt and boil for twenty minutes, drain on a sieve and add to consomme. Prepare some chicken quenelles (No. 1894), drain and add also to the consomme, boil for three minutes, pour into a 2002. BLUEFISH ETUV£ WITH TOMATOES Neatly trim and remove bones from a three-pound fresh bluefish and place in a lightly buttered baking dish. Season with a half teaspoon each salt and curry powder and two saltspoons pepper. Cut into slices four ripe, fresh, medium tomatoes, place them on top and around the fish and season with a half teaspoon salt, three saltspoons sugar and two saltspoons white pepper. Mix on a plate one ounce butter with a half teaspoon anchovy paste, three very finely chopped shallots, half teaspoon freshly chopped parsley and the juice of half a lemon. Equally divide the mixture over the fish and tomatoes, cover the fish with a buttered paper and set in the oven for forty-five minutes. Remove, lift up the paper and serve in the same dish. 2003. ENTRECOTES, SAUCE POIVRADE Neatly trim and flatten two one-and-a-quarter-pound cuts sirloin of beef. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper, repeatedly turn steaks in tj^e seasoning, arrange on a broiler and broil for eight minutes on each side. Remove, dress on a hot dish, pour a Poivrade sauce (No. 546) over and serve. 2004. STRING BEANS WITH CORN Break the blossom ends, pull backward and remove the strings of a pint fresh, tender string beans, neatly pare the thin strips from other SUNDAY, SECOND WEEK OF JULY 597 end of beans, cut in two, plunge them into a quart water with a teaspoon salt and gently boil for forty minutes. Drain. Cut away the stalks, remove the leaves and silk from three goodsized tender ears of green corn; drop them in a saucepan with two quarts boiling water, a quarter pint milk, teaspoon salt, and boil for twenty-five minutes. Drain and let slightly cool off, then with the back of a knife blade detach grains from the cobs. Heat one tablespoon melted butter in a frying pan, add the beans and corn, season with three saltspoons salt and two saltspoons pepper, cook for eight minuteSj tossing well meanwhile, dress on a vegetable dish, sprinkle a little chopped

From The International Cook Book, 1906, page 614. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mutton Chops (49) 2005. FRIED EGGS WITH FRESH MUSHROOMS Peel, wash well and finely slice six medium, fresh mushrooms, then place in a frying pan with one and a half tablespoons melted butter. Season with two saltspoons salt, one saltspoon pepper, and lightly fry for three minutes, lightly tossing them. Evenly spread the mushrooms in pan, carefully crack twelve fresh eggs over and fry for one minute, then set in the oven for five minutes. Remove, carefully glide on a

From The International Cook Book, 1906, page 615. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fritadelles, Alexandra Fresh Peas (15*9) 2006. COLD CHICKEN BROTH Thoroughly wash in cold water and drain one pound fresh chicken bones, chop up very finely and place in a saucepan with two and a half quarts cold water, set pan on fire and season with a teaspoon salt and half teaspoon white pepper. As soon as it comes to a boil skim scum from surface, then add one each sliced carrot, onion, turnip and two leeks, two branches each celery and parsley, one bay leaf, one clove and a sprig of thyme. Cover pan and let simmer for one and a half hours, skim fat from surface, strain through a cheesecloth into a stone jar, place jar in a basin with cracked ice around and let get thoroughly cold, then pour into six cups and serve. 2007. LOBSTER SAUTE", FINNOISE Boil two two-pound live lobsters in a gallon water with a tablespoon salt for twenty minutes. Lift up and let cool off, crack shells from claws and tails, carefully pick out all the meat and cut into half-inch pieces. Heat a tablespoon melted butter in a frying pan, add one finely chopped, seeded green pepper and gently brown for two minutes, then add the lobster. Season with a half teaspoon salt and saltspoon cayenne pepper, brown for five minutes, then pour in two gills pure, fresh tomato juice, lightly mix and let boil for eight minutes. Knead an ounce butter with three-quarters ounce flour, then gradually add to the lobster, continually mixing while doing so, cook for five minutes more, place in a chafing dish or soup tureen and serve. 2008. FRITADELLES, ALEXANDRA Skin a two-and-a-half-pound tender chicken, pick off all the meat, finely chop it with two ounces raw, lean veal and place in a bowl. Season with a level teaspoon salt, a saltspoon each cayenne pepper, grated nutmeg and ground mixed allspice, gradually pour in two gills thick cream, and sharply stir with a wooden spoon while adding. Divide the preparation into six even parts, lightly roll in freshly prepared bread crumbs and give them nice cake forms. Heat a tablespoon melted butter in a frying pan, place in it the fritadelles, one beside another, and slowly fry for eight minutes on each side. Remove, pour a Bearnaise sauce (No. 34) on a hot dish, arrange the fritadelles over and serve. Salted Almonds (954) Clams (1457) Olives Pure"e Crecy, Faubonne

From The International Cook Book, 1906, page 615. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2009. PUR£E CRECY, FAUBONNE Soak a pint white beans in plenty cold water over night, drain, place in a large saucepan with fifteen scraped, sliced new carrots, two sliced medium onions, one bean garlic, two sliced leeks, half pound raw lean salt pork cut in small pieces, a bay leaf and sprig of thyme. Moisten with two and a half quarts broth, season with a teaspoon salt and half teaspoon pepper, place lid on pan, boil for forty minutes, then set saucepan in oven for forty-five minutes. Remove, press pure*e through a sieve into basin, then through a Chinese strainer into another saucepan, set on the fire, add one pint broth and half ounce butter, mix well, let SUNDAY, SECOND WEEK OF JULY 599 boil for five minutes, pour into a soup tureen and serve with a plate of bread croutons (No. 23) separately. 2010. SALMON, LONDON STYLE Procure a three-pound piece fresh salmon, tail part, split in two, remove spinal bone, and cut each half into three even strips lengthwise. With a larding needle and thin strips of larding pork neatly lard the surface of each piece, then place fish in a lightly buttered baking dish, larded side up. Season with a half teaspoon salt and three saltspoons pepper, squeeze over the juice of a quarter lemon, pour in one gill white wine,* cover the salmon with a sheet buttered paper and set in the oven for thirty-five minutes, then remove. Mix in a saucepan a level tablespoon butter with a teaspoon flour, then strain fish gravy into pan and stir on range until it comes to a boil, pour sauce over fish 201 1. TOURNEDOS, ROSSINI Cut from a two-pound piece well-trimmed tenderloin of beef six even slices, trim and neatly flatten them, season with a teaspoon salt and half teaspoon pepper, then lightly baste with oil. Arrange on broiler and broil over a brisk charcoal fire for three minutes on each side, remove and dress on a hot dish over six round pieces freshly prepared toasts. Dip a teaspoon in lukewarm water and scoop six thin pieces of pate de foie gras from a small tureen, arrange a piece on top of each filet, pour a hot Perigueux sauce (No. 677) over the filets, set in oven for two minutes and serve. 2012. CLARET PUNCH Prepare a lemon-water ice preparation (No. 376). Pour in one gill claret, a saltspoon cinnamon, one gill raspberry syrup and two tablespoons kirsch. Strain the preparation into the ice-cream freezer and proceed to freeze and serve in same way. 2013. ICED DIPLOMATIC PUDDING Cut into small squares one ounce peeled almonds, half a candied lemon peel, two candied apricots, six candied cherries and two sliced candied pineapples; place them in a bowl, add two tablespoons wellpicked Sultana rasins, pour in three tablespoons good rum, mix all well in the seasoning and let infuse for an hour. Prepare three half pints vanilla ice cream (No. 42), add to the vanilla a half pint whipped cream and the infused fruits. Mix well with spatula, place the cream in a dome-shaped quart mould, lay sheet white paper over, cover mould and bury in the tub with broken ice and rock salt for one and a half hours. Remove, dip in lukewarm water for a few seconds, wipe well, then unmould on a cold dish. Mix in a bowl a gill strawberry syrup with two tablespoons maraschino, pour over the pudding

From The International Cook Book, 1906, page 616. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2015. ESCAROLE SALAD WITH EGGS Remove the outer leaves from a large white head of escarole and detach leaves from stalk. If tolerably clean carefully wipe it without washing. Place in a salad bowl with six thoroughly cold, hard-boiled eggs cut into quarters, season with four tablespoons dressing (No. 863), mix well and serve. 2016. PEACH SHORTCAKE Peel twelve medium, ripe, sweet, fresh peaches. Cut off from the stones in quarter-inch slices, place in a bowl, add a tablespoon powdered sugar and two tablespoons maraschino. Mix well together, then proceed to make exactly the same as strawberry shortcake (No. 1677).

From The International Cook Book, 1906, page 618. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bonito, Polonaise Potatoes Persillade (63) Ham, Londonderry (1771) Spinach in Cream (339) Leg of Lamb, Mint Sauce (392) Sliced Tomatoes (461) Jelly, Moscovite (1626) 2017. VENITIENNE SOUP Prepare a veal broth exactly the same as No. 1538 and let cool off. Beat up in a bowl three egg yolks with one and a third gills cream, add to the soup, mix well, set on the fire and continually mix until near boiling point, but do not allow to boil. Pour into a soup tureen and serve with six slices of toasted French bread and a little grated Parmesan cheese separately. TUESDAY, SECOND WEEK OF JULY 601 2018. BONITO, POLONAISE Trim off the fins, remove the head and split in two through the back, then remove the spinal bone from a three-pound fresh bonito. Season with a half teaspoon each salt and pepper, evenly spread an anchovy butter (No. n) over the fish, then roll in bread crumbs. Heat a tablespoon melted butter in a frying pan, add the bonito and gently fry for ten minutes on each side, dress on a dish, squeeze juice of half a lemon and sprinkle half teaspoon chopped parsley over. Place half an ounce of butter in the pan and toss on the fire till brown, then pour over the fish and serve.

From The International Cook Book, 1906, page 618. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lfcnb Hash with Green Peppers (77) 2019. SCRAMBLED EGGS, PROVENCALE salt, two saltspoons white pepper, and sharply beat up with a fork for one minute. Heat a tablespoon melted butter in a frying pan, add two cepes cut into small squares and briskly fry for three minutes, then add three finely chopped shallots and a half teaspoon freshly chopped parsley; lightly toss, drop in the eggs and cook for six minutes, stirring with a wooden spoon meanwhile, pour into a deep dish and serve.

From The International Cook Book, 1906, page 619. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cold Old-fashioned Rice Pudding (140) 2020. CRAYFISH, BORDELAISE Procure thirty-six large fresh crayfish and keep them in running water for one hour. Drain, remove the intestines by pinching the extreme end of the central fin, place in a saucepan with a quart cold water, a gill good vinegar, teaspoon salt, bunch parsley, sliced onion, sprig thyme, bay leaf and two cloves. Cover the pan, set on the fire, and as soon as it comes to a boil drain on a sieve. Heat in a saucepan a tablespoon butter, add six finely chopped, sound shallots and the red parts of three new carrots finely chopped up, then gently brown for five minutes. Add the crayfish with a quarter pint claret and two gills demi-glace (No. 122). Season with a half teaspoon salt and two saltspoons pepper, cover the pan and let cook for twenty minutes. Add one finely chopped bean garlic, one teaspoon finely chopped parsley, and half teaspoon finely chopped tarragon leaves, toss well and let cook for ten minutes, dress on a hot, deep 2021. MUTTON CHOPS WITH MASHED POTATOES Neatly trim and flatten six tender mutton chops. Mix on a plate a tablespoon oil with teaspoon salt and half teaspoon pepper, repeatedly turn the chops in the seasoning, arrange on a broiler and cook for five minutes on each side. Dress mashed potatoes (No. 178) on a hot dish, pyramid-like, arrange the chops one overlapping another around the potatoes and serve, Clams (1457) Olives Salted Peanuts (954)

From The International Cook Book, 1906, page 619. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Roast Ribs of Beef (126) Chicory Salad (38) Macaroon Ice Cream (920) 2022. MULLIGATAWNY, OSACA Cut in quarter-inch squares one pound lean raw mutton. Cut also into smaller squares two each new carrots and white turnips, the white parts of two leeks, a green pepper and bean garlic. Place in a saucepan with one and a half tablespoons melted butter and gently brown for fifteen minutes, frequently stirring meanwhile. Moisten with two and a half quarts white broth (No. 701), season with a heavy teaspoon salt, one teaspoon curry powder and half teaspoon white pepper, lightly mix and let slowly boil for forty-five minutes. Add six fresh okras trimmed and cut into quarter-inch pieces, one large peeled and cored apple, three peeled slices eggplant and four small, peeled, fresh red tomatoes, all cut into small pieces. Let them gently boil for thirty minutes longer, lightly mixing once in a while, then add the milk and shredded white fibres (meat) of a small fresh cocoanut. Lightly mix, boil for ten minutes, pour into a soup tureen and serve. 2023. HALIBUT, VERT-PRE" Procure three three-quarter-pound slices fresh chicken halibut and place them in a frying pan. with an ounce butter, a gill white wine, branch parsley, juice of a quarter lemon, teaspoon salt and half teaspoon pepper. Cover the fish with a buttered paper, boil on range for five minutes, then set in oven for twenty-five minutes. Remove, carefully lift up fish with a skimmer, dress on a hot dish and reduce gravy to half the quantity on the fire. Have a vert-pre sauce ready (No. 184), strain the fish liquor into it, mix well, then pour over fish and serve. 2024. POTATOES, SNOW. Boil twelve new, medium potatoes with jackets on in two quarts water with a teaspoon salt for thirty minutes. Drain, peel, season with a half teaspoon salt and three saltspoons white pepper, then rub them through WEDNESDAY, SECOND WEEK OF JULY 603 a sieve into a serving dish and serve, (Carefully avoid touching the potatoes after dropping from the sieve.) 2025. BONED SQUABS A LA JEL£E Remove heads, feet and wings from six fine fat squabs. Split open without separating through back, and carefully bone^without spoiling skin. Lay them on a table, open side up. Evenly season with teaspoon salt, two saltspoons cayenne and a saltspoon grated nutmeg, and keep till required. Finely chop a half pound lean raw veal with a half pound fresh fat pork, pound both in a mortar to a smooth paste, then add one by one the yolks of three eggs and briskly pound while adding them. Press this force through a sieve into a bowl. Place the bowl on ice, season with half teaspoon salt, two saltspoons cayenne, half saltspoon grated nutmeg and half saltspoon ground mixed allspice, and thoroughly mix with wooden spoon. Cut in quarter-inch-square pieces one ounce larding pork, one ounce cooked lean ham, one ounce cooked, smoked beef tongue and one medium truffle, and add to the force in the bowl with an ounce peeled pistachios. Mix well. Place in a saucepan three minced shallots, one branch parsley, a branch chervil, six tarragon leaves, a gill sherry, a tablespoon rum and a tablespoon truffle liquor. Let reduce on fire to half quantity. Remove, let cool off. Then strain through a cheesecloth into the bowl; thoroughly mix. Then evenly divide force in centre of the six squabs. Fold up sides to entirely envelop the squabs. Wrap each squab in a strong piece of cloth and fasten the two ends tightly. Place a mirepoix (No. 271) in a braising pan with the squabs, pour in enough broth or water to cover. Season with a level tablespoon salt and half teaspoon pepper. Cover pan and let boil one hour on range. Remove squabs, place and let stand on a plate five minutes. Unwrap, wash cloths in cold water and tightly wrap again in the same cloths. Place between two boards, arrange a two-pound weight on top and let stand in that condition till thoroughly cold. Unwrap, and neatly trim. Cut four tablespoons jelly (No. 1879) in small square pieces. Spread on a cold dish. Then dress squabs over jelly, decorate all around with lettuce leaves. Place a very thin slice truffle on top of each and serve.

From The International Cook Book, 1906, page 620. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fish Fritters (1057) Beef Saute", Anglaise (513) Hashed Creamed Potatoes (220) 2026. EGGS CROQUETTE, MIGNONETTE Heat in a saucepan one tablespoon melted butter, adding three finely chopped shallots and brown three minutes. Add one tablespoon flour, mix a little, pour one gill cream over, add half teaspoon freshly chopped parsley, one saltspoon chopped chervil and one saltspoon chopped tarragon, and continually mix until it comes to a boil. Cut eight hard-boiled eggs in squares and add to pan. Season with half teaspoon salt, one saltspoon cayenne and a saltspoon grated nutmeg, mix well and let cook five minutes. Add an ounce butter and two tablespoons sherry, mix well. Transfer to a dish and let get cold. Divide in twelve even parts, then roll on a lightly floured table to cork forms, dip in beaten egg, then in fresh bread crumbs. Arrange in a frying basket and fry in boiling fat five minutes. Lift up, drain on a cloth, dress on a dish with a folded napkin, decorate with a little parsley greens

From The International Cook Book, 1906, page 621. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2027. SHRIMPS WITH MAYONNAISE Shell one and a half pounds cooked fresh shrimps and place in a bowl. Season with three tablespoons salad dressing (No. 863). Mix well in seasoning. Garnish sides of a compotier dish with well washed and drained (cold) lettuce leaves. Dres.j shrimps in centre, dome-like, then spread a mayonnaise (No. 70) over the shrimps, sprinkle teaspoon capers over all, arrange two cold hard-boiled eggs cut into quarters around the bottom against the shrimps and serve. 2028. RASPBERRY TARTLETS Prepare six tartlet crusts (No. 161). Place in a saucepan two ounces sugar, with two gills water, half teaspoon vanilla essence and three tablespoons brandy, add a pint fresh, well-picked raspberries, mix well and let boil five minutes. Lift up raspberries with a skimmer, arrange them on the crusts, evenly divided. Reduce syrup on fire to half the quantity, then divide over tartlets, sprinkle a little shredded cocoanut over and

From The International Cook Book, 1906, page 622. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2029. PURE"E OF OYSTER PLANT Trim off stems, scrape and thoroughly wash two medium bunches of oyster plants. Drain and slice very fine, place in a saucepan with one ounce butter and gently fry until tender, stirring once in a while, then add two tablespoons flour, and mix well while heating two minutes. WEDNESDAY, SECOND WEEK OF JULY 605 Moisten with two quarts broth or water, add two finely sliced medium onions, two finely sliced leeks and one branch parsley. Season with one teaspoon salt, half teaspoon pepper and one saltspoon grated nutmeg. Cover pan and let slowly boil one hour. Remove, press the soup through a sieve into a basin, then through a Chinese strainer into the same saucepan previously wiped, pour in one pint milk and two gills cream; add at the same time a half ounce fresh butter. Continually mix with wooden spoon while boiling five minutes. Pour soup into a soup tureen and serve with a plate of bread croutons (No. 23) separately. 2030. BEEF TONGUE EN PAPILLOTTES Pare and neatly trim a medium, fresh beef tongue. Arrange a mirepoix (No. 271) in a braising pan, and lay the tongue over. Season with a teaspoon salt and half teaspoon pepper, spread two tablespoons lard over the vegetables, then cook on fire ten minutes. Moisten with a quart water, one gill claret, one gill demi-glace (No. 122) and one gill tomato sauce, place lid on, boil ten minutes, then set in oven two hours, turning tongue in gravy every half hour. Remove, lift up tongue, plunge in cold water, then peel off skin with a coarse towel, then cut in twelve even slices and keep on a plate till required. Skim fat from surface of sauce, then let reduce on the fire to one pint. Strain sauce into another saucepan, add twelve finely chopped, canned mushrooms and four tablespoons bread crumbs, pour in two tablespoons sherry, and boil ten minutes. Remove to a table. Cut from a raw ham twelve thin slices same size as the tongue. Cut six pieces white paper fifteen inches square, fold in two, then cut each piece in semi-heart-shape length and width of the paper, open and lightly oil both sides. Place one slice of ham in centre of one-half of paper, spread a little sauce on top of ham, then place a piece of tongue over sauce. Spread a little more sauce over tongue, then another piece of tongue, more sauce, and finally a piece of ham. Envelop the tongue, etc., by twisting both edges of the paper. Place on a tin, set in oven ten minutes. Remove and serve. 2031. TOMATOES, BOCK Wipe and cut in halves six fine, good-sized, ripe, fresh tomatoes. Place in a baking dish, cut side up. Season with half teaspoon salt, half teaspoon sugar, two saltspoon s white pepper and half teaspoon chopped parsley, squeeze over juice of half a sound lemon. Arrange a few little bits butter over them. Sprinkle a tablespoon of bread crumbs, evenly divided, over, then set in oven to bake fifteen minutes. Remove and serve on the same dish. 2032. COLD PEACH PUDDING Peel twelve good-sized, sound, fresh peaches, cut from the stones in quarter-inch slices, place in a bowl, add six ounces remnants of cakes or bread cut in quarter-inch squares, two ounces well-picked currants, and gently mix. Lightly butter and sugar a quart pudding mould, and place in these articles. Crack four fresh eggs in a bowl, add four ounces sugar, two tablespoons kirsch or maraschino and a half teaspoon vanilla. Sharply whisk, then gradually pour in a pint cold milk and a gill cream, whisk for two minutes, and pour it into the pudding mould. Place mould in a saucepan with hot water up to half its height. Set in oven forty minutes. Remove, place mould in a basin with cold water and ice up to half its height and let get thoroughly cold. Unmould on a cold dish. Pour a sweet mousseline sauce over 2033. COLD SWEET MOUSSELINE SAUCE Place two egg yolks and two ounces sugar in a copper basin, briskly stir on range five minutes. Remove, lay basin on ice and stir till thoroughly cold. Beat up one and a half gills cream to a stiff froth and add to the eggs with a half teaspoon vanilla essence. Whisk all well for two minutes, then use as required.

From The International Cook Book, 1906, page 622. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Beefsteak (172) Lyonnaise Potatoes (78) Raisin Griddle Cakes (1719) 2034. SLICED PEARS IN CREAM Remove stems and peel six good-sized, sound, sweet pears, cut in halves, remove seeds and cores. Slice them in thin slices, crosswise, place on a compotier, sprinkle over two tablespoons powdered sugar, lightly mix, and serve with thick cream and sugar separately. 2035. POACHED EGGS WITH MINT Prepare twelve poached eggs on toast, exactly as in No. 106. Sprinkle over them a teaspoon very finely chopped fresh mint leaves. Place one ounce butter in a frying pan and toss on fire until a nice light brown, then pour in a tablespoon vinegar, toss a little, pour over eggs and serve. Cold Consomme in Cups (1901)

From The International Cook Book, 1906, page 624. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Turkey Hash with Clams Green Corn (1864) 2036. SOFT SHELL CRABS AU CERFEUIL Procure twelve very fresh, medium, soft shell crabs. Remove the spongy parts under side points, pull off the aprons, wash well in cold water and thoroughly drain on a cloth. Place on a dish, season with a THURSDAY, SECOND WEEK OF JULY 607 teaspoon salt and half teaspoon pepper. Pour in a gill cold milk, repeatedly turn in seasoning, then let infuse thirty minutes. Lift up and gently roll in flour. Heat two tablespoons melted butter in a frying pan, add the crabs and briskly fry three minutes on each side. Add leaves of two branches chervil, toss well. Dress on a dish, one overlapping another, pour all the contents of pan and -squeeze juice of half a sound lemon over then serve. 2037. TURKEY HASH WITH CLAMS Detach all meat from the turkey left over from yesterday and cut in quarter-inch pieces. Plunge twenty-four freshly opened small clams in a pint of boiling water three minutes, drain, then cut each in quarters. Heat a tablespoon melted butter in a saucepan, add one seedless chopped green pepper and six finely chopped shallots and brown three minutes, pour in a pint milk, and as soon as it comes to a boil add the turkey, clams, and one finely chopped, cold, boiled potato. Season with half teaspoon salt, one saltspoon cayenne and saltspoon grated nutmeg, lightly mix and cook twelve minutes, occasionally stirring meanwhile. Add one gill cream and a half ounce good butter, mix well, cook five minutes more, pour into a hot dish and serve. Olives Clams (1457) Tomatoes, Surprise (765)

From The International Cook Book, 1906, page 624. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2038. PEPPER POT, COUNTRY STYLE Place one pound fresh tripe and two calf's feet in a soup pot. Pour in three quarts cold water, add two medium carrots, two white turnips, two medium onions and one sound red pepper; tie in a bunch one leek, two branches parsley, one branch chervil, one sprig thyme, one bay leaf, one clove, one sprig marjoram and one sprig mace; add this bouquet to the soup with two teaspoons salt and half teaspoon pepper. Cover pot and let slowly boil one hour and a half. Lift up the tripe, calf's feet, vegetables and bunch of herbs. Remove meat from calf's feet, cut in small square pieces, also the tripe, the carrots, turnips, pepper and onions. Remove fat from surface of soup, add above articles to the pot; add also two medium, peeled potatoes, cut in small square pieces, and a half gill white wine. Boil slowly thirty minutes, pour the soup into a tureen and 2039. FILET OF SPANISH MACKEREL, FIN DE SIECLE Trim off fins, cut head off, split in two and remove the spine bone from a fresh Spanish mackerel of three pounds. Cut each filet in three slanting, even pieces, place in a lightly buttered baking dish. Season with teaspoon salt, two saltspoons white pepper and saltspoon grated nutmeg. Finely chop together one sound green pepper, six shallots, six well-washed and peeled fresh mushrooms and ten leaves tarragon; sprinkle this mixture over the fish. Divide hali an ounce of butter in little bits and lay them evenly over fish, poui gill white wine into the dish. Cover with buttered paper, then set in oven to bake forty-five minutes. Remove, lift up paper, squeeze juice of a quarter lemon over and send to table in same dish. 4 2040. SADDLE OF MUTTON, GRECIENNE Procure a four-rib piece tender saddle of mutton. Remove red skin from top and all fat from inside, fold up flanks inside and firmly tie all around. Place a mirepoix (No. 271) in a small braising pan, lay the saddle over. Season with heavy teaspoon salt and half saltspoon green pepper, and lightly baste the saddle with a little melted lard. Set in oven to roast twenty-five minutes, turning once in a while. Bring it to the oven door, pour in two tablespoons brandy and a half gill sherry, then set fire to brandy and continually baste saddle until the fire goes out. Add four tablespoons currant jelly, one gill demi-glace and one and a half gills pure tomato juice; reset in oven twenty minutes more. Remove, dress saddle on a hot dish, untie and keep hot. Strain sauce through a Chinese strainer into a small saucepan, skim fat from surface, add two ounces well-picked Corinth raisins, boil five minutes. Pour sauce over saddle 2041. PUR£E OF CUCUMBERS Peel four medium, sound ripe cucumbers, cut in quarters, remove spongy parts, place in a saucepan with a pint broth and half teaspoon salt. Cover pan and boil thirty minutes. Thoroughly drain, then rub through a wire sieve into a bowl. Mix in a saucepan a tablespoon melted butter with a tablespoon and a half flour, beat for a half minute, add a gill cream, sharply stir until it comes to a boil, then add puree with three saltspoons salt, a saltspoon cayenne, half ounce butter, and sharply stir while heating five minutes. Remove, dress the puree on a vegetable dish, neatly smooth both sides to a dome shape, arrange six heart-shaped croutons (No. 90) around and 2042. PISTACHIO PARFAIT Prepare a pint of pistachio ice cream (No. 645). Whisk two gills cream to a stiff froth, add" half the quantity to the ice cream, mix well with spatula until well amalgamated, then add tablespoon powdered sugar and a few drops vanilla essence to balance of the cream and whisk one minute. Divide the parfait in six parfait or sherbet glasses, decorate top of each with whipped cream, sprinkle a little finely chopped pistachio on surface, arrange half a candied cherry on top of each FRIDAY, THIRD WEEK OF JULY 609

From The International Cook Book, 1906, page 625. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pried Potatoes en Quartiers (686) Kummel Cakes (1691) 2043. EGGS COCOTTE WITH CLAMS Plunge eighteen little neck clams in a half pint boiling water for three minutes. Drain, and cut in small squares, place in a small saucepan with a half gill cream and a gill milk. Season with two saltspoons salt, a light saltspoon cayenne and a light saltspoon grated nutmeg, add a teaspoon butter, lightly mix, and boil for five minutes. Divide this cream evenly in six individual egg-cocotte dishes and carefully crack two fresh eggs into each dish. Season with half teaspoon salt and two saltspoons white pepper, equally divided, lay them on a tin, set in oven five Fish Chowder (198) Canape's, Loronzo (538) £ntrec6tes. Soyer (1155)

From The International Cook Book, 1906, page 627. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pineapple Fritters (1186) 2044. OMELETTE, CHAMBERY Crack eight fresh eggs in a 7x>wl, add half gill milk, half saltspoon salt, two saltspoons pepper, c, tablespoon grated Parmesan cheese, and sharply beat with fork for two minutes. Cut in exceedingly small square pieces a medium-sized, peeled raw potato and one medium, peeled white onion cut same way; place both in a jurying pan with tablespoon melted butter and gently fry a nice golden coloiu^ frequently tossing meanwhile. Sprinkle over a saltspoon salt, toss r, little, then drop in the eggs, briskly stir with fork for two minutes and let rest hair a minute; fold opposite sides to meet in centre, let rest a minute, turn on a hot dish and serve. Radishes (58) Clams (1457) Anchovies (141)

From The International Cook Book, 1906, page 627. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2045. CREAM, JAPANESE Place in a saucepan one pound clean, raw chicken bones, one pound knuckle of veal and three and a half quarts water; set on fire and let come to a boil, then skim fat from surface, season with two teaspoons salt and half teaspoon white pepper, add one minced white onion, two sliced leeks, two branches celery, also sliced, one branch parsley, one sprig thyme and one clove. Boil forty minutes, then add fifteen fresh, clean, crushed okras and allow to boil an hour and a half longer. Mix in another saucepan one ounce butter with two and a half ounces flour, heat one minute, then strain broth through a strainer into this pan, season with a teaspoon curry, saltspoon cayenne pepper and saltspoon grated nutmeg; mix with wooden spoon until it comes to a boil, cook for thirty minutes, then pour in two gills cream, add half ounce good butter, mix until it boils and keep hot. Plunge three ounces Japanese pearls in a pint boiling water with half teaspoon salt, boil for forty minutes, and stir at bottom once in a while. Drain pearls on a sieve and wash under cold water until they do not stick to the fingers. Strain cream through a cheesecloth into a saucepan, add the pearls, lightly mix, boil for two minutes, pour soup into a tureen and serve. 2046. MIGNONS OF LAMB, SAUCE LYONNAISE Procure six mignons of four ounces each, cut from a tender leg of lamb, neatly flatten, season with a teaspoon salt and half teaspoon pepper. Heat a tablespoon melted butter in frying pan, add the mignons, one beside another, and gently fry for five minutes on each side. Remove, arrange six round, freshly prepared slices of toast on a hot dish, place mignons on top, pour a Lyonnaise sauce over and serve. 2047. LYONNAISE SAUCE Cut in quarters, then finely slice, a Spanish onion, brown in a saucepan with a tablespoon melted butter to a nice golden colour, then pour in one gill tomato sauce (No. 16) and one gill demi-glace. Add half teaspoon freshly chopped parsley, juice of half a sound lemon, two saltspoons salt and one saltspoon cayenne pepper, lightly mix, then boil for twelve minutes and use as required.

From The International Cook Book, 1906, page 627. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stewed Prunes (i) Malta Vita (1592) Fried Eggs, Colbert Fried Little Neck Clams Lamb" Kidneys en Brochette (1331) Corn Muffins (51) 2048. FRIED EGGS, COLBERT Heat one and a half tablespoons melted butter in a frying pan and carefully crack in twelve fresh eggs. Evenly season with half teaspoon SATURDAY, THIRD WEEK OP JULY 611 salt, three saltspoons pepper, fry for one minute, then set in oven for five minutes. Remove, carefully slide on a large hot dish, pour a Colbert sauce (No. 121) over and serve. 2049. FRIED LITTLE NECK CLAMS Roll forty-eight freshly opened fresh clams in flour, then dip in beaten egg, gently roll in cracker dust or bread crumbs, plunge in boiling fat and fry for five minutes. Lift up, drain, sprinkle a little salt over, dress on a hot dish, decorate with six quarters of lemon and serve.

From The International Cook Book, 1906, page 628. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fresh Mace"doine Salad 2050. FISH SCALLOPS AU GRATIN Peel off skin, remove the bones and cut in half-inch-square pieces one and a half pounds very fresh halibut, place in a frying pan with gill white wine, half ounce butter, one teaspoon salt and half teaspoon pepper. Cover fish with a lightly buttered paper, boil on range for five minutes, then set in oven six minutes. Mix in a saucepan one and a half ounces butter with two ounces flour and heat for one minute, stirring meanwhile. Pour in the fish liquor, one gill milk and one gill cream, thoroughly mix until it comes to a boil, then boil for five minutes; add fish with two tablespoons sherry, one teaspoon anchovy essence, and gently mix and cook for five minutes. Pour the whole into a baking dish, sprinkle a little grated Parmesan cheese over, set in oven to bake for ten minutes, remove and N. B. Any left-over fish can be utilized instead of the fresh. 2051. TERRINE OF HAM AND VEAL Finely chop a half pound raw lean veal with half pound of fresh raw fat pork, place in a mortar with two egg yolks, two tablespoons sherry, one teaspoon rum, half teaspoon salt, saltspoon cayenne, saltspoon grated nutmeg and saltspoon ground mixed spice; thoroughly pound five minutes, then press through a sieve and keep on a plate. Procure three slices quarter of a pound each from a leg of veal; neatly flatten them. Season with half teaspoon salt and two saltspoons white pepper; place in a frying pan with tablespoon melted butter, fry three minutes on each side, and keep on a plate. Have three slices cooked ham same thickness as the steaks and place on plate with the veal. Line interior of an oval cocotte tureen with thin slices larding pork, arrange a layer of the preparation at bottom and all around sides of the tureen, quarter of an inch thick. Place a slice veal at bottom, spread a little force over the veal, then a slice of ham, a little more force, another slice of veal, etc., until finished. Arrange a Day leaf on top. Cover with thin slices larding pork; pour in half gill sherry, cover tureen, then place in a small braising pan, pour in hot water up to half the height of tureen, set in oven one hour. Bring tureen to oven door, lift up cover, pour in two tablespoons brandy, re-cover, set in oven and bake half an hour more. Remove, place tureen in a cool place, lay a board, oval shape, of same size as tureen, over the pate, place a pound weight on top until thoroughly cold, lift up board, remove fat from top, pass a clean knife all around edges so as to detach it. Turn on a cold dish with a folded napkin, remove lard from top and all around. Cut in quarter-inch pieces four tablespoons jelly (No. 1879), arrange around the tureen. Finely slice lengthwise twelve medium vinegar pickles, arrange them, one overlapping another, on top around as a crown, place a thin slice of truffle in centre and serve.. N. B. A little finely chopped truffle sprinkled over each layer of force in the tureen will improve the flavour considerably, if so desired. 2052. FRESH MACE"DOINE SALAD With a small Parisian potato scoop, scoop out all you can from six medium, scraped carrots and four peeled medium, white turnips; place in a saucepan with a quart water and half teaspoon salt and boil thirtyfive minutes. Drain well on sieve, then place in a cool place and let cool off. Add then four tablespoons cooked cold green peas, four tablespoons cold cooked string beans, cut in short pieces, two tablespoons cold cooked fresh or canned asparagus tips and half a small cold cooked cauliflower (but nothing but the perfect flower) in small pieces. Season with four tablespoons dressing (No. 863), gently mix all well together and serve.

From The International Cook Book, 1906, page 629. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peach Pudding (35) 2053. CHICKEN, PECTORAL Skin and thoroughly bone a small tender fowl, cut breast in halfinch pieces and keep on a plate. Remove sinews from legs and finely chop same with two ounces of raw lean beef and pound in a mortar to a smooth paste, then add three tablespoons bread crumbs and two egg yolks and pound again until well amalgamated. Remove from mortar and roll out the force on a lightly floured table to cranberry-like balls. Heat one and a half tablespoons melted butter in a saucepan, add breast of the chicken with three finely sliced leeks and one chopped white onion; gently brown ten minutes, occasionally stirring meanwhile. Moisten with one quart broth and two quarts water; add the fowl carcass, head excepted, with two teaspoons salt and half teaspoon pepper, and boil thirty-five minutes; add then three ounces raw rice and cook thirty minutes more. Plunge the meat balls in a pint boiling water two minutes, SUNDAY, THIRD WEEK OF JULY 613 drain on a sieve and add to the soup. Remove bones from the soup, skim fat from surface, pour the soup into a soup tureen and serve. 2054. PORGIES, WEST POINT Scale, trim off fins and cut off heads from six even-sized fresh fat porgies. Place in a frying pan with one sliced onion, one branch parsley, a sprig thyme, one bay leaf, one clove, juice of half a sound lemon, an ounce butter, half gill white wine, half pint water, a teaspoon salt and two saltspoons pepper. Cover fish with buttered paper and slowly boil on range twenty-five minutes. Lift up porgies with skimmer, remove skin from each fish and keep hot. Strain gravy into a saucepan and boil ten minutes. Soak two ounces bread crumbs in gill cold milk, squeeze out milk and add bread to the saucepan, mix well, and boil five minutes. Knead on plate a teaspoon butter with teaspoon flour and add it, little by little, to sauce; mix well while boiling two minutes. Strain sauce through a Chinese strainer over the porgies, sprinkle a little chopped parsley over 2055. POTPOURRI, BONNE FAMILLE Cut in one-inch square pieces half pound raw lean beef, half pound ditto veal, half pound ditto mutton, and half pound ditto fresh lean pork. Then cut in quarter-inch pieces half pound raw lean ham; place above articles in a roasting pan, lightly baste with a little melted lard, then set in a brisk oven twenty minutes or until it obtains a nice golden colour. Remove, take up meat and place in an earthen pot. Cut in half-inch pieces two medium carrots, two medium turnips, two white onions, two raw sound potatoes and two medium parsnips, and add to pot with chopped rind of a lemon, half teaspoon freshly chopped parsley, half teaspoon chopped chervil and a chopped sound bean garlic. Season with good teaspoon salt, half teaspoon white pepper, saltspoon thyme, saltspoon grated nutmeg and two saltspoons ground mixed allspice. Moisten with a pint cider, a pint of broth, one gill of demi-glace (No. 122) and one gill tomato sauce; lightly mix with spoon, place cover on. Make a stiff dough with quarter pound flour and half gill water, and arrange around joints of cover and pan to prevent evaporation. Set in a moderate oven two and a half hours. Remove and serve without uncovering.

From The International Cook Book, 1906, page 630. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Brioches (878) The best muskmelons are now undoubtedly raised in the tablelands of Colorado, having almost entirely superseded those of New Jersey, 614 THE 1N-TERNAT1ONAL COOK BOOK Delaware and Maryland. The Jenny Lind, Rocky Ford, Nutmeg and Christiana are considered the best. Place three medium muskmelons in the ice box over night, and just before serving cut them in even halves. Carefully remove all spongy parts and seeds, place them on a hors d'ceuvres dish and serve with powdered sugar, salt and pepper, separately. 2057. SHIRRED EGGS WITH CREAM Lightly butter six shirred-egg dishes, pour one and a half tablespoons sweet cream into each dish. Carefully crack two fresh eggs into each. Evenly season with half teaspoon salt and two saltspoons white pepper, set in oven for five minutes, remove and serve. 2058. BEEFSTEAK^ WITH FRIED APPLES Procure six small tender sirloin steaks of four ounces each, neatly flatten. Mix on a plate tablespoon oil, teaspoon salt and half teaspoon pepper. Repeatedly turn steaks in seasoning, then arrange on a broiler and broil four minutes on each side. Dress on a dish and keep hot. Peel and core three good-sized sound apples, then cut each in four even slices, dip in milk, lightly roll in flour, place in a frying basket and fry in boiling fat four minutes. Drain on a cloth, arrange around steaks, spread a little maitre d'hotel over the steaks and serve.

From The International Cook Book, 1906, page 631. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2059. TOMATO BROTH IN CUPS Cut in thin pieces one medium carrot, pne onion, two leeks, one green pepper and two ounces raw lean ham. Place these articles in a saucepan with a tablespoon butter and gently brown ten minutes, occasionally mixing meanwhile, then add one branch parsley, one sound bean crushed garlic, one sprig thyme, one bay leaf, one clove, one and a half quarts broth (No. 701), one quart well-cleaned fresh crushed, red tomatoes, one teaspoon salt and one teaspoon sugar. Lightly mix, then slowly boil one hour and fifteen minutes. Press broth through sieve into a basin, then through a cheesecloth into six cups and serve with a plate of oysterettes, separately. 2060. COMBINATION LAMB CHOPS Neatly trim six tender lamb chops, season all around with half a teaspoon salt and two saltspoons white pepper. Cut in even halves — lengthwise — three very fresh lamb kidneys. Season with three saltspoons salt and. saltspoon pepper. Arrange both kidneys and chops on a double broiler and broil on a brisk fire three minutes on each side. Remove, dress on a hot dish, arrange six slices broiled bacon (No. 13) over them. SUNDAY, THIRD WEEK OF JULY 615 Cut away a small round piece at both ends of three fresh sound red tomatoes, cut them in halves, season with half teaspoon salt, half teaspoon sugar and two saltspoons pepper, arrange on a double broiler and broil three minutes on each side, dress them around the chops Clams (i4S7) Radishes (58) Salted Almonds (954)

From The International Cook Book, 1906, page 632. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cold Trout, Green Sauce (1903) Sliced Cucumbers (340) Filet of Beef, Griscom Timbales of Spinach Punch, Anisette (1163) Broiled Squab Turkey with Bacon (1701) Lettuce Salad (148) Biscuits Glace" a 1'Orange 2061. CONSOMME^ INFANTE Prepare and strain into another saucepan a consomme (No. 52) and keep simmering until required. Reduce in a saucepan on the fire two gills tomato sauce (No. 16) to one-third of the quantity, then remove to the table, pour in one gill cream, one whole egg and the yolk of two. Sharply rnix with a whisk one minute, then strain this preparation through a cloth into four lightly buttered individual pudding moulds; place moulds in a tin with hot water up to half their height and set in oven ten minutes with the door open, remove and let cool off, then cut in slices quarter of an inch thick and place in a soup tureen. Cut from four thin slices of sandwich bread round pieces one-half inch in diameter, dip in a little cream, then in beaten egg, fry in a little melted butter to a nice golden colour, drain on a cloth and add to the soup tureen. Cut in quarter inch square pieces two sweet Spanish red peppers, add them to the consomme with three tablespoons cooked green peas, boil five minutes, pour the consomme into the soup tureen and serve. 2062. FILET OF BEEF, GRISCOM Neatly trim a three-pound piece filet of beef. Cut two ounces lean ham in small strips, then with a larding needle insert these strips on the surface of the filet. Lay a mirepoix (No. 271) in a roasting pan; lay the filet on top, season all around with half teaspoon salt and half teaspoon pepper, lightly baste the filet with a little melted butter; pour half a gill water into pan, then set in oven thirty-five minutes, turning and basting once in a while. Remove and keep hot in the pan. Carefully wipe three good-sized, but not too ripe, sound red tomatoes, cut them in even halves, crosswise. With a small keen knife cut away a very little of the soft part of each half from the top "cut part" without disturbing the skin. Evenly season them with half teaspoon salt, three* saltspoons sugar and two saltspoons white pepper. Place in a mortar one ounce raw beef marrow, one sound good-sized chopped shallot, one branch very fresh parsley, one branch fresh chervil and two branches tarragon. Season with saltspoon salt and half saltspoon cayenne pepper, thoroughly pound to a nice smooth paste, then press the paste through a wire sieve into a bowl, add a tablespoon fresh bread crumbs, strain in the juice of quarter of a sound lemon, stir till well mixed, then spread the force evenly over the six half tomatoes — cut side. Arrange the tomatoes on a lightly buttered tin, set in the oven fifteen minutes, remove and use as directed. Peel and thoroughly wash twelve medium, sound fresh mushrooms and fry to a nice golden colour in a tablespoon melted butter, season with three saltspoons salt. Have six timbales of spinach ready. Place filet on a large hot dish and alternately arrange the garnishing around the filet; that is to say, a timbale of spinach, a fresh mushroom, a tomato, another mushroom, timbale, and so on until finished. Skim fat from surface of the gravy; pour in half gill good sherry, one good gill demi-glace (No. 122) and tablespoon truffle liquor; lightly mix, then briskly boil eight minutes. Strain through a Chinese strainer over the filet, and serve very hot. 2063. TIMBALES OF SPINACH Remove stalks and any stale leaves adhering, from two quarts fresh spinach, thoroughly wash in several changes of water, drain, then plunge in two quarts of boiling water with teaspoon salt and boil ten minutes; drain on a sieve, and with a skimmer press out water. Then finely chop, place in a saucepan with half teaspoon salt, half teaspoon sugar, two saltspoons white pepper, a saltspoon grated nutmeg and three egg yolks, place pan on fire and stir with wooden spoon while heating five minutes. Remove, lightly butter six individual pudding moulds, then fill with the spinach, lay moulds in a sautoire, cover with a sheet of buttered paper, set in oven ten minutes, remove, unmould and use as 2064. BISCUITS GLACE" A L'ORANGE Crack six egg yolks in a copper basin, add two ounces granulated sugar, chopped rind and juice of a fresh orange, set basin on corner of range and briskly whisk while heating ten minutes; remove to a table, beat five minutes longer, then set basin on ice, and briskly stir with wooden spoon until thoroughly cold. Add half pint whipped cream (No. 337), gently mix with skimmer one minute. With this preparation fill six paper ice cream boxes, neatly smooth surface with blade of a knife all around. Have a small freezer in an ice cream tub with broken ice and rock salt, place the cases in the freezer and let freeze for two hours, remove, place on a dish with a folded napkin and serve.

From The International Cook Book, 1906, page 633. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Kingfish Saute, Meuniere (773) Calf's Liver with Bacon (155) German Pried Potatoes (242) MONDAY, THIRD WEEK OF JULY 617 2065. OMELETTE, MADEIRA SAUCE Crack eight fresh eggs in a bowl, add half a gill milk, half teaspoon salt and two saltspoons pepper. Sharply beat with fork two minutes. Heat a tablespoon melted butter in a frying pan, drop in the eggs, briskly mix with fork two minutes, let rest half a minute, fold up opposite sides to meet in centre, let rest one minute, then turn on a hot dish; pour a Madeira sauce (No. 641) over the omelette and serve.

From The International Cook Book, 1906, page 634. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Goulash of Beef, Hongroise (263) Macaroni in Cream (386) 2066. CRAB MEAT WITH MAYONNAISE Place in a bowl one and a half pounds fresh crab meat flakes, season with three tablespoons dressing (No. 863), mix well. Arrange six well-cleaned lettuce leaves around a compotier, dress crab meat on top, spread a mayonnaise sauce (No. 70) over. Sprinkle a light tablespoon capers on top, then arrange two cold hard-boiled eggs, cut in quarters, around mayonnaise and serve. Olives Thon Marine" (1597) Potage du Lundi Red Snapper, Mobile (571)

From The International Cook Book, 1906, page 635. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2067. POTAGE DU LUNDI Heat two tablespoons melted butter in a saucepan, add two Spanish onions finely sliced, two ditto leeks and one crushed bean garlic, gently brown for twenty minutes or until a good brown colour, stirring once in a while, then add two tablespoons flour; constantly stir on fire five minutes. Moisten with two quarts broth (No. 701), season with teaspoon salt and half teaspoon pepper, then gently boil forty-five minutes. Add two ounces grated Parmesan or Swiss cheese; mix well, sharply beat two whole eggs on a plate, add them to soup; mix while cooking two minutes, pour potage into a soup tureen and serve with six slices French bread, toasted. 2068. BROILED DUCKLING, ORANGE MARMALADE Remove head and feet from a tender medium duckling, split open without separating, draw, then envelop it in a coarse towel and gently flatten with a cleaver. Season with teaspoon salt, half saltspoon pepper and saltspoon grated nutmeg. Rub all around with a tablespoon oil, 6x8 THE INTERNATIONAL COOK BOOK then arrange on a double broiler and broil twelve minutes on each side. Remove, dress on a hot dish over six freshly prepared slices of toast, spread a maitre d 'hotel butter (No. 7) over, and serve with six tablespoons orange marmalade, separately. 2069. STRING BEANS, PALOISE Break blossom end and pull backward, removing string and pare strip from other end, from one quart of fresh, tender string beans. Cut in two and place in a saucepan with three pints water, teaspoon salt and tablespoon vinegar, and boil forty minutes. Thoroughly drain on a sieve, then place in a frying pan with half ounce butter, a teaspoon vinegar, half teaspoon freshly chopped parsley, half teaspoon salt, two saltspoons pepper, one saltspoon grated nutmeg and one egg yolk. Carefully mix by lifting up from under with a skimmer, dress on a 2070. VICTORIA PUDDING Place in a saucepan one and a half pints milk, half pint cream and a vanilla bean or a teaspoon vanilla essence; let boil five minutes. Mix in a bowl four ounces sugar with six egg yolks and a tablespoon arrowroot, sharply mix with whisk, then pour in, little by little, the boiled milk, briskly mix while adding it. Strain this into a lightly buttered quart pudding mould, place it in a saucepan, pour in hot water up to half its height, then set in oven forty-five minutes. Remove, let stand for ten minutes. Mix in a saucepan three tablespoons currants with a tablespoon maraschino, set on fire until melted, unmould pudding on a large dish, pour sauce over and serve.

From The International Cook Book, 1906, page 635. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stewed Potatoes (no) Waffles (296) 2071. SCRAMBLED EGGS ON ANCHOVY TOAST Crack eight fresh eggs in a bowl, add half gill cream, half teaspoon salt and two saltspoons pepper; sharply beat with 'fork one minute. Evenly spread a tablespoon anchovy butter (No. 62) on six freshly pre pared slices of toast, dress on a dish, heat a tablespoon melted butter in a frying pan, drop in the eggs, cook six minutes, frequently mixing meanwhile; dress eggs over the six slices of toasts, evenly divided, and 2072. FRITADELLES OF LAMB, ME"NAGERE Cut all the meat from the leg of lamb left over from yesterday in small square pieces and keep on a plate. Cut in same shape one cold, TUESDAY, THIRD WEEK OF JULY 619 medium, boiled potato. Heat tablespoon melted butter in a frying pan, add a finely chopped, medium white onion and fry five minutes, lightly stirring meanwhile. Add the lamb and potatoes, pour in one pint of broth (No. 271), season with half teaspoon salt, three saltspoons white pepper and a saltspoon grated nutmeg, add half teaspoon freshly chopped parsley, mix well. Cover pan and let cook twenty minutes, frequently mixing meanwhile. Add four tablespoons freshly prepared bread crumbs and two egg yolks, sharply stir while heating five minutes, pour preparation into a dish and let cool off. Divide into twelve even parts, roll into oval-shaped cake forms, dip in beaten egg, then in bread crumbs. Thoroughly heat two tablespoons lard in a frying pan, arrange in the fritadelles and fry five minutes on each side. Pour one and a half gills hot tomato sauce (No. 16) on a dish, dress the fritadelles, one overlapping another, crown-like and serve.

From The International Cook Book, 1906, page 636. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2073. CLAM BROTH, CHANTILLY Place fifteen freshly opened clams with their own liquor in a saucepan with one quart water, two branches soup celery and two saltspoons cayenne pepper. Set on fire and as soon as it comes to a boil skim froth from surface, boil five minutes, remove, strain through a damp double cheesecloth into six cups, but fill the cups only to three-quarters their height. Beat one and a half gills thick cream to a stiff froth, evenly spread it over the six cups of clam broth and serve, either hot or cold. 2074. CHOCOLATE SOUFFLE Place three tablespoons grated chocolate in a bowl with one and a half ounces fine sugar, half teaspoon vanilla essence and yolk of two eggs. Sharply mix five minutes, then beat the whites of five eggs to a stiff froth, add to yolks and gently mix with skimmer one minute. Pour the preparation into a souffle dish, then set in a moderate oven twenty minutes. Remove, sprinkle a little powdered sugar over and immediately send to table. Clams (i4S7)

From The International Cook Book, 1906, page 637. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2075. LAMB BROTH, ESPERANCE Cut in small square pieces one pound raw, lean lamb, one small carrot, one ditto turnip, one ditto onion and two ditto leeks. Place these in a saucepan with tablespoon melted butter and gently fry ten minutes, stirring once in a while, then pour in one quart broth, a pint tomato juice and quart and a half water, adding one beef marrow bone. Season with one and a half teaspoons salt and half teaspoon pepper, let boil twenty-five minutes, add two ounces well-washed barley, let boil thirty minutes more, then add half pint fresh green peas, half pint fresh string beans cut in short pieces and two tablespoons Worcestershire sauce. Lightly mix and boil fifty minutes longer. Remove bone, skim fat from surface, pour soup into a hot soup tureen and serve. 2076. SALMON, SAUCE FLEURETTE Procure three slices fresh salmon, three-quarters of a pound each; place in a frying pan with half ounce butter, one gill white wine, a branch parsley, juice of quarter of a sound lemon, half teaspoon salt and half teaspoon pepper. Cover salmon with buttered paper, then set in oven thirty minutes. Remove, dress fish on a dish, prepare a sauce Fleurette (No. 320), reduce the fish liquor to half the quantity on fire, strain into sauce, lightly mix, pour over the fish and serve. 2077. COTELETTES OF MUTTON, AviGNONNAISETrim and neatly flatten six French mutton cotelettes, season all around with teaspoon salt and half teaspoon pepper. Lightly roll in melted butter, then in bread crumbs, arrange on a broiler and broil five minutes on each side. Remove, dress on a hot dish, one overlapping another, crown-like. ' Place green peas Avignonnaise in the centre of the crown, pour a gill hot demi-glace (No. 122) around the chops and 2078. GREEN PEAS, AVIGNONNAISE Place a pint fresh, tender, shelled peas in a saucepan with quart boiling water, a teaspoon salt, half teaspoon sugar, two saltspoons pepper and a teaspoon butter. Cover pan, boil forty minutes, thoroughly drain on a sieve, heat a teaspoon melted butter in a frying pan, add two ounces very finely chopped cooked ham and gently brown five minutes, frequently stirring meanwhile; add peas with half teaspoon chopped chives, teaspoon French mustard, one ounce butter, three saltspoons salt, saltspoon white pepper, and sprinkle over teaspoon flour, lightly toss on fire while cooking three minutes. Remove and use as required. 2079. FRESH PEACH COUPES Peel twelve medium, sound, fresh ripe peaches, cut off the stones in quarter-inch slices, place in a bowl with two tablespoons powdered sugar, tablespoon rum and one tablespoon maraschino; carefully turn in seasoning, then let stand on ice until required. Prepare a pint only of vanilla ice cream (No. 42). Divide the peaches in six champagne glasses, fill with the vanilla cream, neatly smooth surface, then place a maraschino cherry on top of each and serve. WEDNESDAY, THIRD WEEK OF JULY 621

From The International Cook Book, 1906, page 637. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2082. LOBSTER, CARDINAL Cut away the large and small claws from three small live lobsters of one pound each, split in two, remove gravel pouch from heads. Season bodies with half teaspoon salt and two saltspoons pepper, then lightly baste with oil. Arrange on a roasting pan, crack claws with cleaver and place on pan with rest, set in oven fifteen minutes. Remove the bodies only from pan and keep on a dish. Set claws in oven five minutes more, remove, let cool off, then pick out meat from shells, cut in dice, and keep on a plate. Cut two Spanish red peppers and six canned mushrooms in small dice and add to the cut lobster; add half a teaspoon chopped parsley, a teaspoon French mustard, one egg yolk, three saltspoons salt and one saltspoon pepper. Mix all well together, then spread the force over bodies of the lobster. Arrange on a tin, reduce three-quarters of a pint of tomato sauce (No. 16) to half quantity, add two egg yolks, sharply mix with whisk while heating three minutes. Let cool off a little. Evenly pour sauce over the six pieces of lobster, sprinkle two tablespoons grated Parmesan cheese over, set in oven ten minutes, remove, dress on a dish with a folded napkin, decorate with a little parsley greens and serve. 2083. NEPAUL CURRY Cut head and feet from a tender two-pound chicken, entirely bone it and cut meat, liver and heart in half-inch square pieces. Cut also in same shape one ounce lean raw ham, one medium onion, one bean garlic, one chili pepper, one tomato, one apple — cored% and peeled — and one medium, seeded green pepper; place all in a bowl. Soak a piece white bread in milk three minutes, press out milk and add to above. Season with one and a half teaspoons salt, two saltspoons cayenne pepper, a saltspoon grated nutmeg, saltspoon dried bay leaf, saltspoon thyme and a heavy teaspoon curry powder; mix all ingredients together, press through a chopping machine, place in a mortar, add two egg yolks and thoroughly pound to a paste. Divide this preparation in six even parts, then roll each piece on a lightly floured table to fine cake forms. Heat two tablespoons lard in a frying pan, place cakes in pan, one beside another, and gently cook ten minutes, remove, dress a rice (No. 490) on a dish, flatten surface to a smooth, round form. Arrange meat on top, pour a curry sauce (No. 54) over all and serve with Indian chutney separately. 2084. COFFEE CREAM Boil in a saucepan one pint milk, a pint cream and half teaspoon vanilla essence for one minute. Place five egg yolks in a bowl with four ounces sugar and briskly mix with whisk until well amalgamated, then gradually pour milk, etc., over eggs and sharply whisk while adding. Pour in saucepan again, set pan on fire and thoroughly mix five minutes, but do not allow to boil. Remove to a table. Place an ounce very strong freshly ground coffee in a small coffee pot, then pour over a gill boiling water, cover and let infuse fifteen minutes, then strain through a double cheesecloth into the cream. Strain cream through a cheesecloth into a bowl and let thoroughly cool off. When entirely cold send to table in the bowl with six saucers and i plate of any kind of small cakes on hand.

From The International Cook Book, 1906, page 639. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Filet of Sole, Mornay Potatoes, Bignon (403) Balotine of Lamb Stuffed with Spinach (1724) Roast Ribs of Beef (126) Escarole Salad (100) Jelly, Macedoine (1303) 2085. GUMBO, ARLEQUIN Heat a tablespoon melted butter in a saucepan, add half a pound raw veal, one sound green pepper, one Spanish onion, two leeks and two ounces of raw ham, all cut in quarter-inch-pieces, and gently brown ten minutes, mixing well meanwhile. Moisten with two quarts broth (No. 701) one quart tomato juice, adding one pound clean, raw chicken bones (if at hand). Season with a good teaspoon salt, a teaTHURSDAY, THIRD WEEK OF JULY 623 spoon sugar, half teaspoon pepper and saltspoon of Spanish saffron, lightly mix and let boil twenty minutes. Add two ounces raw rice and boil twenty minutes more. Trim and cut twelve fresh okras in quarter-inch pieces and add to soup with three Spanish sweet peppers cut in lozenge pieces, then boil forty-five minutes longer. Remove chicken bones, pick off leaves from two branches chervil and add to soup, lightly mix. Pour soup into a tureen and serve. 2086. FILET OF SOLE, MORNAY Lift up the filets from a three-pound fresh flounder, skin, then cut each filet in three slanting, even pieces; place in a sautoir with half ounce butter, a gill white wine, branch parsley, juice of quarter of a lemon, half teaspoon salt and two saltspoons pepper. Cover fish with buttered paper, then set in oven for twenty-five minutes. Remove, and arrange filets on a baking dish. Place twelve canned mushrooms in the fish liquor, then reduce the fish gravy on the fire to half the quantity. Arrange one mushroom on top of each filet. Prepare a Mornay sauce (No. 526), pour the fish liquor into the sauce, lightly mix, then pour the sauce over fish, sprinkle a little Parmesan cheese over, set in oven for ten minutes.

From The International Cook Book, 1906, page 640. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Spanish Mackerel (689) Mutton Chops with Bacon (845) Rice Griddle Cakes (221) 2087. POACHED EGGS, TROVATORE Finely chop four sweet red peppers and place in a small frying pan with a teaspoon butter and three saltspoons salt. Cook for five minutes, gently tossing meanwhile. Prepare twelve round pieces of toast, two inches in diameter and a quarter inch thick, lightly butter. Evenly spread the sweet peppers over the toast. Place on a hot dish. Prepare twelve poached eggs (No.io6) and place over the toast. Reduce two gills of tomato sauce to half the quantity on the fire. Arrange a very thin slice of truffle over each egg, pour the sauce and sprinkle a little chopped

From The International Cook Book, 1906, page 641. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cold Maraschino Pudding (1772) 2088. SOFT CLAMS EN BROCHETTE Carefully open forty-eight fresh, medium, soft clams. Remove all sandy parts, keeping nothing but the perfect bodies, plunge in boiling water one minute and drain. Cut forty-eight thin three-quarter-inchsquare pieces lean bacon, then arrange clams and bacon alternately on six skewers. Season with a half teaspoon salt and half teaspoon pepper, lightly roll in oil, then in bread crumbs, arrange on a double broiler and broil five minutes on each side. Dress on a hot dish, pour a tablespoon maitre d'hotel butter over them and serve. 2089. BEEF SAUT& WITH TOMATOES Cut the beef left over from yesterday into half-inch squares. Peel and cut in pieces five good-sized, fresh red tomatoes. Heat a tablespoon melted butter in an enamelled saucepan, add one finely chopped white onion and gently brown three minutes. Add beef and cook ten minutes, frequently stirring meanwhile, then add tomatoes with a half teaspoon freshly chopped chives and one teaspoon tarragon vinegar. Season with a half teaspoon salt, two saltspoons white pepper and a saltspoon of grated nutmeg, and mix well. Cover pan and cook thirty-five minutes, occasionally mixing. Remove, transfer to a deep hot dish, sprinkle a little chopped Plunge a half pint shelled lima beans in a pint boiling water with half teaspoon salt and boil thirty minutes. Drain on sieve and place in a saucepan. 'Remove stalks, leaves and silk from four good-sized, sound, tender ears green corn. Place in three quarts boiling water with a gill milk, and teaspoon salt, and boil forty minutes. Drain, and with back of a knife blade detach grains from the cob and add to beans, season with half teaspoon salt and two saltspoons pepper. Pour in a half gill cream and one gill milk. Mix well, then briskly cook five minutes. Knead on a saucer one ounce butter with a teaspoon flour, and gradually add to the succotash. Mix well while heating five minutes. Dress on a vegetable dish and serve. Olives Clams (1457) Sardines (1148)

From The International Cook Book, 1906, page 641. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ice Cream, Chambord (939) 2091: POTAGE, ARGENTINA Place in a saucepan a piece of veal knuckle, one beef marrow bone and a gallon cold water. Season with a heavy teaspoon salt and half teaspoon pepper, let come to a boil, skim scum from surface, then add two medium carrots, one turnip, two onions, two leeks, one bay leaf, a sprig thyme and one clove. Cover pan and let simmer two and a half hours. Skim fat from surface, then strain through a cheesecloth THURSDAY, THIRD WEEK OF JULY 625 into another saucepan, set on the fire, and as soon as it comes to a boil dredge in three ounces tapioca. Mix well with a whisk, then let slowly boil fifteen minutes, occasionally mixing meanwhile. Add milk and grated white (meat) of a medium, fresh cocoanut, mix well, boil ten minutes longer, pour into a soup tureen and serve. 2092. BLACK BASS, BRETONNE Procure a fresh black bass of three pounds. Scale, trim off fins and thoroughly wipe. Cut in short julienne strips two small red carrots and two branches celery, place in a large frying pan with an ounce butter and cook five minutes. Lay fish on top, and season with teaspoon salt and half teaspoon pepper. Pour in a half gill white wine and one and a half gills tomato sauce (No. 16) add six finely sliced canned mushrooms. Cover fish with buttered paper, boil five minutes on range, then set in oven thirty minutes. Remove, take off paper, dress fish on a hot dish. Boil sauce five minutes, pour it over fish, arrange six heart-shaped bread croutons around the dish, sprinkle a little freshly chopped parsley over 2093. POTATOES, COLBERT Boil six medium potatoes thirty minutes. Drain and peel, then cut in half-inch-square pieces, plunge in boiling fat and fry to a nice golden colour. Drain, then place in a saucepan with a gill demi-glace (No. 122), juice of half a sound lemon, half teaspoon freshly chopped parsley, half teaspoon salt and half teaspoon pepper, toss well on fire and cook six minutes. Dress on a hot dish and serve. 2094. SIRLOIN OF BEEF, ORLANDO Trim off a little of the fat on surface of a two-and-a-half-pound piece tender sirloin of beef. Place a mirepoix (No. 271) in a roasting pan, lay beef over, season with teaspoon salt and half teaspoon pepper. Spread two tablespoons melted lard over beef, pour a half gill water in the pan. Set in brisk oven thirty-five minutes, turning and basting once in a while. Remove and dress on a hot dish. Skim fat from pan, place vegetables in a small saucepan, pour in one gill demi-glace (No. 122) and two table^ spoons sherry, lightly mix and boil five minutes. Strain through a Chinese strainer over the beef, arrange a fried cauliflower with cheese 2095. CAULIFLOWER FRIED WITH CHEESE Cut off stalk and remove outer branches of a firm white cauliflower. Drop it in three quarts boiling water with a tablespoon salt and boil thirty-five minutes. Drain, then divide cauliflower in small bouquets. Season with half teaspoon salt and two saltspoons pepper, lightly roll in flour, dip in beaten egg and then lightly roll in grated Parmesan cheese, place in a frying basket and fry in boiling fat eight minutes or until a nice golden colour. Drain on a cloth and use as directed.

From The International Cook Book, 1906, page 642. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Salisbury Steaks (347) Julienne Potatoes (790) 2096. - EGGS EN COCOTTE WITH SARDINES Skin, bone and cut in small pieces six medium sardines, place in a saucepan with one and a half gills demi-glace (No. 122) and a little freshly chopped parsley. Mix well and boil five minutes. Divide the sauce into six cocotte-egg dishes. Crack two fresh eggs into each dish. Evenly season with half teaspoon salt and two saltspoons pepper. Squeeze juice of half a sound lemon over, lay in a tin, set in oven five 2097. WHITE PERCH SAUTE, MEUNIERE Trim off fins and thoroughly wipe six fresh, fat white perch. Make three slight incisions on both sides of fish. Season with half teaspoon salt and two saltspoons pepper, lightly baste with cold milk, then roll in flour. Heat one and a half tablespoons melted butter in a black frying pan, place in perch, one beside another, and fry for six minutes on each side. Remove, dress on a dish, sprinkle a little freshly chopped parsley over and squeeze juice of half a lemon on them. Place an ounce butter in the frying pan and toss on fire until a light brown colour, pour over the fish and serve.

From The International Cook Book, 1906, page 644. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Gateaux Religieuse (837) 2098. SHRIMPS WITH CREAM Shell one and a half pounds cooked shrimps and place them in a saucepan with one gill milk, one and a half gills cream, two tablespoons sherry, half teaspoon salt, one saltspoon cayenne and one saltspoon grated nutmeg, lightly mix, and boil ten minutes. Knead on a plate an ounce butter with a tablespoon flour and add it, little by little, to the shrimps, lightly mixing while adding, cook two minutes longer, pour into a deep hot dish and serve. 2099. EGG SALAD Cut eight cold, hard-boiled eggs in quarters and place in a bowl. Season with four tablespoons dressing (No. 863), adding half teaspoon French mustard, mix well and serve. *Use turkey left over from yesterday FRIDAY, FOURTH WEEK OF JULY 627 Radishes (58) Clams (145?) Olives

From The International Cook Book, 1906, page 644. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2100. CLEAR GREEN TURTLE, TOMATE Open a pint can of green turtle, thoroughly heat it in a bain-marie, then cut meat in half-inch-square pieces, place both meat and broth in a saucepan with one and a half pints strained consomme (No. 52), add half gill sherry, a tablespoon brandy and slowly boil twenty minutes. Pour in a pint hot tomato sauce (No. 16), boil five minutes. Pour into a soup tureen and serve. 2101. BLUEFISH, NORWEGIENNE Neatly trim a three-pound piece fresh bluefish, place in a large frying pan with a half gill white wine, two gills demi-glace (No. 122), juice of quarter of a lemon, one ounce butter, half teaspoon salt and saltspoon cayenne pepper. Cover fish with buttered paper, boil five minutes on range, then set in oven twenty-five minutes. Remove, dress fish on a dish. Strain sauce through a cheesecloth into a saucepan, boil five minutes, then add a tablespoon freshly grated horseradish, two tablespoons capers, four anchovies in oil cut in small pieces, and half teaspoon freshly chopped parsley; niix well, boil three minutes, pour over fish and serve with six heart-shaped bread croutons (No. 90), around the fish. 2102. TIMBALES OF POTATOES Boil in two quarts water six medium, peeled potatoes with a teaspoon salt for thirty minutes; thoroughly drain, then press through a potato masher into a saucepan, add two egg yolks, half teaspoon salt, two saltspoons pepper and a saltspoon grated nutmeg. Set pan on fire and sharply stir with spatula while heating five minutes. Remove, lightly butter six individual moulds, then fill with the puree, neatly smooth surface, spread a very little butter over, set in oven to bake ten minutes. Remove, unmould on a dish and serve. 2103. LAMB STEAKS, COLBERT Cut three nice steaks of three-quarters of a pound each from a tender leg of lamb. Make a few light incisions around the skin of each, evenly season with teaspoon salt and half teaspoon pepper. Heat one and a half tablespoons melted butter or lard in a frying pan, place the steaks one beside another in pan and gently fry eight minutes on each side. Dress on a hot dish. Pour a sauce Colbert (No. 121) over the steaks and serve. 2104. OKRA, ANDALOUSE Trim, wash and drain twenty-four good-sized fresh, tender, sound okras. Peel and cut in slices four good-sized fresh peeled red tomatoes. Heat a tablespoon melted butter in a saucepan, add one finely chopped white onion and gently brown five minutes, then add the okras and tomatoes. Season with a light teaspoon salt, half teaspoon pepper and half teaspoon parsley. Carefully mix. Cover pan, then set in oven one hour. Remove, pour into a hot dish. Arrange three freshly prepared slices of toast, cut in half, around the dish and serve. 2105. GATEAUX, POLONAISE Roll out on a lightly floured table a pound of feuilletage (No. 756) to thickness of quarter of an inch and cut six even pieces two and a half inches square. Lightly baste with a little water (on top only), fold the four corners to meet in the centre, arrange them on a lightly wetted pastry sheet, lightly egg the surface, sprinkle a little granulated sugar over and set to bake in a brisk oven twenty-five minutes. Remove, then fill the four open lines with currant jelly so as to form a cross, dress on a dish with a folded napkin, and serve.

From The International Cook Book, 1906, page 645. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fried Whitebait (1123) Tripe, Lyonnaise (981) Lemon Griddle Cakes (577) 2106. FRESH PLUMS Select twenty-four thoroughly ripe, sound, fresh sweet plums, neatly wipe, dress on a compotier, and send to table with powdered sugar 2107. SHIRRED EGGS, SAN SEBASTIAN Cut in very small squares one large green pepper, place in a small saucepan with three sound, chopped, small shallots, a teaspoon melted butter, and fry for three minutes. Add one Spanish sweet pepper cut same shape, and one and a half gills tomato sauce (No. 16), lightly mix, cook for five minutes. Evenly divide the sauce into six shirredegg dishes and carefully crack two fresh eggs into each dish. Finely chop one ounce cooked lean ham and sprinkle it over the six dishes of eggs, set in oven four minutes, remove and serve.

From The International Cook Book, 1906, page 646. Read from the scan by computer, so a word may be off; the page itself shows the original.

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SATURDAY, FOURTH WEEK OF JULY 629 2108. CLAM CROQUETTES Open twelve large fresh clams, place in a saucepan with their liquor and a half pint cold water, boil for five minutes, drain and finely chop. Heat one ounce butter in a saucepan, add one medium, finely chopped onion and fry to a ligfyt colour, then add two ounces flour; stir well while heating half a minute, then add a half pint of the clam liquor, mix well, boil two minutes and add the clams. Season with a saltspoon cayenne, saltspoon grated nutmeg, teaspoon French mustard and a tablespoon Worcestershire sauce, mix well and slowly cook ten minutes. Add a half teaspoon chopped parsley, juice of quarter 'of a sound lemon, two tablespoons cream and two egg yolks, thoroughly mix and cook two minutes. Transfer the force into a bowl and let thoroughly cool. Divide it in six equal par cS, roll out on a lightly floured table to cork-shaped forms, dip them in beaten egg, then in bread crumbs, place in a frying basket and fry in boiling fat for ten minutes. Remove, drain well, dress on a hot dish with a folded napkin, decorate with a little parsley greens and serve. 2109. PEAR TARTLETS Remove stems and peel six fresh, ripe, good-sized pears, cut in halves, remove seeds, cut in quarter-inch slices and place on a plate. Season with a teaspoon sugar, a half teaspoon vanilla essence tablespoon kirsch or maraschino, turn well in seasoning and let infuse till Prepare six tartlet crusts (No. 161). Remove the beans from the crusts and thoroughly wipe them. Evenly divide the pears into the six tartlets, then set in oven for ten minutes. Remove, spread a teaspoon currant jelly over each. Dress on a dish with a folded napkin and serve. Canapes of Anchovies (141) Radishes (58)

From The International Cook Book, 1906, page 646. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2 1 10. POTAGE, MOUSQUETAIRE Finely slice eight medium, sound, peeled, raw potatoes and place in a saucepan with a pint well trimmed and cleaned sorrel, one pound fresh mutton bones, a bay leaf, one bean garlic, one quart broth (No. 701) and two quarts water. Season with two teaspoons salt, half teaspoon pepper and saltspoon grated nutmeg. Lightly mix and slowly boil one and a half hours. Press through a sieve into a basin, then through a cheesecloth into another saucepan, add half pint cooked green peas and the leaves of two branches chervil, lightly mix, boil five minutes, pour soup into a tureen and serve. 21 1 1. SMALL FLOUNDER, SUR LE PLAT Peel off skin on both sides of three small flounders of a pound each and make an incision from head to tail on thick side of each fish. Then with a knife lift up filets from bone of each fish without separating from the bodies. Knead in a bowl one ounce butter, half teaspoon extract of beef, three finely chopped shallots, half teaspoon freshly chopped parsley and juice of half a lemon. Evenly divide this under the filets of each fish, well spread over. Place on a lightly buttered baking dish, pour one gill white wine around fish. Sprinkle three tablespoons fresh bread crumbs over. Season with teaspoon salt and half teaspoon pepper, then set to bake in oven forty-five minutes. Remove and send to table in same dish. 21 12. BROILED CHICKEN WITH MUSHROOMS Singe, cut head and feet from a tender three-pound chicken. Split through back without separating, remove spine bone, draw and wipe dry, take out breast bone and neatly flatten it, season with a teaspoon salt and half teaspoon pepper, then rub it well all over with tablespoon oil. Arrange on a double broiler and gently broil eight minutes on each side, then set in oven ten minutes. Remove, dress on a hot dish, squeeze juice of quarter of a lemon over and keep hot. Place twelve sliced canned mushrooms in a saucepan with two tablespoons sherry and one and a half gills demi-glace (No. 122), let boil ten minutes, pour sauce over chicken and serve. 2113. CREME AU TH£ Place half ounce Oolong tea in a teapot, pour over a pint of boiling cream and let infuse fully one hour. Then strain through a cheesecloth into a small saucepan, add a pint milk, half saltspoon salt, eight egg yolks and four ounces sugar. Thoroughly mix with a whisk one minute, then press it through a cheesecloth into a quart pudding mould and place it in a saucepan with hot water up to half the height of the mould. Set in oven thirty-five minutes. Remove, place mould in a basin with ice water around and let cool off, take it up, wipe it, unmould on a cold

From The International Cook Book, 1906, page 647. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Raspberries in Cream (1846) Pettijohn Pood_(i7o) Fried Eggs with Curry Lamb Chop with Bacon (219) 2114. FRIED EGGS WITH CURRY Heat a half teaspoon melted butter in small black frying pan, dredge in half saltspoon curry powder, then carefully crack two fresh eggs into SUNDAY, FOURTH WEEK OF JULY 631 the pan. Season with one saltspoon salt, half saltspoon pepper and half iialtspoon curry powder. Fry for one and a half minutes on one side, turn over by a rapid movement of the handle of the pan and fry one and a half minutes again, then slide on a hot dish. Proceed to prepare five ether portions in the same way, then send to table. Fish Coquilles (1284)

From The International Cook Book, 1906, page 648. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Place in a saucepan two ounces raw ham cut in small pieces, two ounces raw lean veal, two ounces of raw lean beef, one pound clean, raw, cracked chicken bones, slice half a green pepper, one carrot, one white onion, two leeks and twenty-four fresh, sound okras. Moisten with four quarts water. Season with one and a half teaspoons salt, gently boil two and a half hours, skimming off scum once in a while, then strain it through a damp double cheesecloth into six cups and serve either hot or cold. 2116. TERRINE OF DUCKLING, HICKS Singe, cut off head and feet of a tender duckling of four pounds, split open, without separating, through back, draw, remove all bones, season inside of bird with half teaspoon salt, one saltspoon cayenne pepper, saltspoon grated nutmeg and saltspoon ground mixed allspice. Sprinkle two ounces peeled pistachios inside of duck, fold up to its original form. Place bones of the duck in a roasting pan with a small sliced carrot, three sliced shallots, one bay leaf and one clove. Spread a teaspoon melted butter over the bones, set in oven fifteen minutes, remove, place in mortar and pound to a pulp. Remove and place in a saucepan with two gills tomato sauce and two gills demi-glace (No. 122), and let reduce on fire to half the quantity. Strain through a sieve into a clean mortar and let cool off. Finely chop half pound raw lean veal with haK pound of fresh fat pork, place both in mortar, season with half teaspoon salt, one saltspoon cayenne, half saltspoon grated nutmeg, one saltspoon ground allspice, two tablespoons sherry and one tablespoon good old Jamaica rum, add two egg yolks and thoroughly pound all well together, then rub it through a wire sieve into a bowl. Line the bottom and sides of an oval earthen cocotte terrine with very thin slices of larding pork. Arrange three-quarters of the force at the bottom and sides of the terrine, place the duck in the centre, spread the remaining force over the duck, pour over two tablespoons sherry, cover with thin slices larding pork, place a bay leaf on top in the centre. Prickle the patty from top to bottom four or five times with a needle, place cover over, place the terrine on a roasting pan, pour in hot water up to a third of the height of mould, and set in oven one hour. Bring to oven door, lift up cover, pour in quarter gill brandy, re-cover and re-set in oven thirty-five minutes more. Remove, let stand in a cool place for ten minutes. Place an oval board on top of patty, then lay a pound weight on top of the board, and keep it in that condition until thoroughly cold. Unmould on a dish, remove all the lard around the terrine, neatly wipe the inside of same, then set on ice. Melt eight tablespoons jelly (No. 1879) in a small saucepan; pour one-third of the jelly into the terrine, let thoroughly set; sprinkle over a minced truffle. Replace the pate in the terrine, pour balance of the jelly all around between the terrine and patty, then let thoroughly congeal. Carefully immerse in cold water a few seconds, unmould on a dish with a folded napkin, decorate aU around with a few cleaned lettuce leaves and serve. 2117. KIRSCH FRUITS Two sound, juicy oranges, two good-sized pears, two peaches, four plums, half pint raspberries, two sound bananas, three slices pineapple and one sound apple. Peel, core and slice the fruits. Place in a bowl with two tablespoons fine sugar, one tablespoon Curasao and three tablespoons Swiss kirsch. Turn well in seasoning and serve. If any fresh cherries are at hand remove the stalks, stone and add to the other fruits. Salted Almonds (954) Olives

From The International Cook Book, 1906, page 649. Read from the scan by computer, so a word may be off; the page itself shows the original.

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21 18. CONSOMM£, MASSINA Prepare, strain and keep simmering in a saucepan a consomme (No. 52). Have one and a half gills cream in a small saucepan, place on the fire and as soon as it comes to a boiling point dredge in three tablespoons chestnut flour, sharply whisk while adding it, then let boil five minutes, occasionally mixing meanwhile; remove to the table, season with two saltspoons salt, half saltspoon cayenne pepper and half saltspoon grated nutmeg, add the yolks of two eggs and two tablespoons sherry; mix well one minute. Lightly butter four individual pudding moulds, strain preparation through a cheesecloth into the moulds, place them in a small tin, pour hot water up to half their height and bake in a moderate oven with the door open ten minutes. Remove, let stand in a cool place five minutes, unmould, cut in slices quarter-inch thick, and place in a soup tureen. Pour two tablespoons good sherry and one tablespoon truffle liquor in the consomme*, boil two minutes, pour in the soup tureen over the chestnut custard and serve. SUNDAY, FOURTH WEEK OF JULY 633 2119. COLD SALMON, ALASKA Place three slices salmon of three-quarters of a pound each in a sauteuse with a half gill white wine, a pint water, two tablespoons vinegar, one sliced onion, two branches parsley, one bay leaf, one clove and a heavy teaspoon salt; let slowly come to a boil, then place pan in a cold place and let thoroughly cool off. Prepare a Hollandaise sauce (No. 279), add to it half teaspoon anchovy essence, beat with a whisk until thoroughly cold. Whisk a half gill thick cream to a stiff froth and add to sauce, gently mix with spoon, then place it in a sauce bowl, Dress salmon on a cold dish with a folded napkin, decorate with a little parsley greens and send to table with the sauce separately. 2120. FILET MIGNONS WITH NEW POTATOES RISSOLE"ES Neatly trim top of a two-pound piece filet of beef, then cut in six even pieces. Mix on a plate one tablespoon oil, one teaspoon salt and half teaspoon pepper; repeatedly turn filets in seasoning, arrange on a broiler and broil three minutes on each side. Remove, dress on a hot dish, arrange twelve small potatoes rissolees around the filets, spread a maitre d'hotel butter (No. 7) over them and serve. 2121. POTATOES RISSOLEES Peel, wash and drain well twelve peeled sound new potatoes. Heat two tablespoons good lard in a frying pan, add potatoes and fry on the fire until a nice golden colour, turning once in a while. Sprinkle over a teaspoon salt, toss again, set in a moderate oven for twenty-five minutes. Remove, drain and serve. 2122. SWEETBREAD CUTLETS, SAUCE PE"RIGUEUX Soak six sweetbreads in cold water two hours. Remove and plunge in boiling water five minutes. Drain, then trim all around, place in a saucepan with a sliced carrot, one small sliced onion cut in small pieces, half ounce lard, half gill white wine and one pint broth (No. 701). Season with a light teaspoon salt, cover pan, slowly boil twenty minutes. Lift up breads with a skimmer, cut into quarter-inch-square pieces and keep on a plate till required. Mix in a saucepan one and a half ounces butter with two ounces flour. Skim fat from surface of §weetbread broth, then strain through a Chinese strainer into the roux, mix well and let reduce to half the quantity, frequently mixing meanwhile; add six finely chopped canned mushrooms, half teaspoon chopped truffles, one saltspoon cayenne, half saltspoon grated nutmeg, two tablespoons sherry, three tablespoons cream and two egg yolks. Sharply mix with whisk while cooking two minutes. Add the breads, gently mix, cook two minutes, transfer to a dish and let cool off. Roll out the force on a lightly floured table to six nice cutlet forms, dip in beaten egg, then roll in bread crumbs; arrange in a frying basket, plunge in boiling fat and fry eight minutes. Remove, drain on a cloth, dress on a dish, one overlapping another, crown like. Pour a sauce perigueux around them, adjust a fancy frill at the end of each cutlet and serve. 2123. MUSKMELON ICE CREAM Prepare a vanilla ice cream preparation (No. 42). Cut in halves, remove all the seeds from two ripe, sweet muskmelons. Scoop out the meat, press through a wire sieve into the vanilla preparation, mix well, then proceed to cook, freeze and serve, exactly the same as the vanilla.

From The International Cook Book, 1906, page 650. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rice Griddle Cakes (221) 2124. OMELETTE WITH VEAL KIDNEYS Trim off fat and remove skin from a fresh veal kidney, and cut in quarter-inch square pieces. Heat a tablespoon melted butter in a black frying pan, add the kidneys and fry five minutes, tossing well once in a while. Sprinkle over three saltspoons salt and saltspoon pepper, lightly toss and drain them. Carefully crack eight fresh eggs into a bowl, add the kidneys, half a gill milk, half a teaspoon salt and two saltspoons pepper. Sharply beat with fork two minutes. Heat a tablespoon melted butter in a frying pan, drop in the eggs, mix with fork for two minutes, let rest half a minute, fold opposite sides to meet in centre, let rest for a minute, turn 2125. BROILED DEVILLED PIG'S FEET Split in two three fine, fat, cooked pig's feet. Season with half teaspoon salt and saltspoon white pepper. Spread a devilled butter (No. 1 1) on both sides of the feet, roll in bread crumbs, arrange on a double broiler and broil five minutes on each side. Remove, dress on a hot dish

From The International Cook Book, 1906, page 652. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Garfield Potatoes (1843) 2126. MARINADED FROGS' LEGS, FPIED Cut away feet from one and a half pounds fresh frogs' legs. Place in a small stone jar and cover with half vinegar and half water, adding one branch parsley, one sliced onion, one crushed bean garlic, a sprig MONDAY, FOURTH WEEK OF JULY 635 thyme and one bay leaf, mix well and let infuse in a cool place one hour. Drain on a cloth, roll in flour, place in a frying basket, shake a little, then plunge in boiling fat and fry eight minutes. Lift up, sprinkle half teaspoon salt over them, dress on a hot dish with a folded napkin, decorate with six quarters lemon and a little parsley greens and serve. 2127. MUTTON CHOPS, LILLEOISE Neatly trim and flatten six tender mutton chops. Season with half teaspoon salt, two saltspoons pepper and a saltspoon grated nutmeg. Mix on a plate three tablespoons fresh bread crumbs with an ounce lean, finely grated ham, a teaspoon freshly chopped parsley and one saltspoon crushed bay leaf. Dip chops lightly in beaten egg, then roll gently in the mixture, arrange on the broiler and broil each side five minutes. Dress on a hot dish, pour three gills tomato sauce (No. 16) in a sauteuse and let reduce on the fire to half the quantity, pour it around the chops Radishes (58) Anchovies Canape's (141)

From The International Cook Book, 1906, page 652. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2128. COUNTRY FAMILY SOUP Procure two quarts fresh green peas, shell them, plunge shells in a gallon boiling water and scald for five minutes, then drain on a sieve. (Keep the peas for Wednesday's dinner.) Heat two tablespoons good lard in a large saucepan, add quarter pound lean salt pork cut in small pieces, two sliced leeks, two sliced medium onions and one bay leaf; gently brown on the fire ten minutes, add the shells, cover pan and let sweat ten minutes; then add four good-sized sound peeled potatoes sliced, one quart broth (No. 701), and two quarts water; season with one and a half teaspoons salt and half teaspoon pepper. Lightly mix, re-cover pan and gently boil two hours. Remove, pass soup through sieve into a basin, then through a Chinese strainer into a soup tureen, and serve with a plate of bread croutons (No. 23) separately. 2129. ENGLISH BREAD PUDDING Cut into half-inch pieces half pound stale crustless bread, soak in a little cold milk five minutes; then squeeze out milk and place in a bowl, stir with wooden spoon a few minutes, then add two ounces butter, three ounces sugar, three egg yolks, two whole eggs, four ounces well-picked currants, six crushed macaroons, half teaspoon vanilla essence, one saltspoon salt and two gills cream. Sharply mix with wooden spoon until well amalgamated. Lightly butter a quart pudding mould, drop preparation into it, place in a saucepan, pour in hot water up to half the height of the mould and set in oven forty minutes. Remove, unmould the pudding on a hot dish, pour a Sabayon sauce (No. 102) over and serve.

From The International Cook Book, 1906, page 653. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Sirloin Steaks (6) Potatoes, Allumettes (196) 2130. SCRAMBLED EGGS WITH ONIONS Carefully crack eight fresh eggs into a bowl, add a half gill milk, half teaspoon salt and two saltspoons pepper, sharply beat with fork one minute. Heat a tablespoon melted butter in a sauteuse, add one medium, finely chopped onion, gently brown five minutes, then drop in the eggs and cook six minutes, frequently stirring meanwhile. Dress on a

From The International Cook Book, 1906, page 654. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2131. LOBSTER, CREOLE Boil two live lobsters of two pounds each in a gallon boiling water with a tablespoon salt twenty minutes. Drain and let cool off. Crack shells from the claws and tails, carefully pick out meat and cut it in half-inch pieces. Place in a small saucepan one finely sliced seeded green pepper, one sliced white onion and one tablespoon oil, then nicely brown three minutes. Add the lobster, season with half teaspoon salt and saltspoon pepper, mix and brown five minutes. Then add three peeled and finely crushed red tomatoes; lightly mix and cook five minutes. Add six finely sliced canned mushrooms and one tablespoon sherry, mix lightly and slowly cook ten minutes, lightly mixing meanwhile. Pour the lobster into a vegetable dish, sprinkle a little freshly 2132. CAULIFLOWER SALAD Cut off stalk, trim outer leaves of a large, sound white head of cauliflower; detach bouquets from stalk, plunge in two quarts boiling watei with a gill milk and a teaspoon salt and boil twenty-five minutes. Drain on a sieve and let thoroughly cool off. Place bouquets in a bowl, season with four light tablespoons dressing (No. 863), carefully mix without breaking the pieces and serve. TUESDAY, FOURTH WEEK OF JULY 637 Clams (i4S7) Lyons Sausage (582) Olives

From The International Cook Book, 1906, page 654. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2133. SOUPE, ORIGINALE Heat one tablespoon melted butter in a saucepan, add four finely sliced leeks and gently brown six minutes; moisten with two quarts broth (No. 701). Season with teaspoon salt and half teaspoon pepper, boil ten minutes, then add two ounces raw rice and gently boil thirty minutes. Skin and remove seeds from a pound of fresh pumpkin, then cut it in quarter-inch-square pieces, plunge in boiling water ten minutes, drain pumpkin pieces in a sieve, add to the soup, and gently boil fifteen minutes more. Make a smooth hash with half bean garlic, two branches well-washed parsley, one branch chervil and twelve branches chives, add it to the soup with half pint milk, gently mix, simmer fifteen minutes more, pour the soup into a tureen and serve. 2134. HALIBUT, SCALLOPED, WITH CHEESE Remove bone and skin from a three-pound piece of fresh halibut, cut in th n slices and place on a dish. Season with teaspoon salt, three saltspoons pepper, saltspoon grated nutmeg, squeeze juice of half a sound lemon, sprinkle teaspoon parsley over and turn well in seasoning. Place in a sautoire an ounce flour and same quantity butter and knead thoroughly, then dilute with a light pint milk and let come to a boil. Season with a half teaspoon salt, saltspoon cayenne and half saltspoon grated nutmeg, add two egg yolks and two ounces grated Parmesan cheese. Stir a little and boil one minute longer. Pour a little of the sauce at bottom of a china baking dish, arrange a layer of fish over sauce. Cover fish with more sauce, then a layer of fish, etc., until finished. Cover with sauce, sprinkle two tablespoons bread crumbs. Distribute half ounce butter in small bits on top. Set in moderate oven to bake fortyjive minutes. Remove and serve in the same dish. 2135. CHICKEN NEGUS Singe a tender three-pound chicken, draw, then cut in twelve even pieces. Season all over with a teaspoon salt and half teaspoon pepper, gently turn in flour, dip in beaten egg and lightly roll in bread crumbs. Heat two tablespoons melted butter in a sautoire, arrange in the chicken and gently brown eight minutes on each side, then set in oven ten minutes. Remove and keep hot. SMce in rings three medium white onions, turn well in flour and place in a frying basket, then fry five minutes. Lift up, shake well in the basket, sprinkle over a half teaspoon salt, dress on a large dish. Arrange chicken on top of onions. Prepare and place tomatoes on crusts (No. 1287) around the chicken and send to table with a Bearnaise 2136. BROILED EGGPLANT Peel and cut a medium egg plant into quarter-inch slices. Mix on a plate a tablespoon oil, teaspoon salt and half teaspoon pepper. Turn pieces in seasoning, arrange on a double broiler and broil three minutes on each side. Remove, dress on a dish and serve. 2137. ICED PUDDING, FLEURY Prepare a quart of vanilla ice cream (No. 42). Finely chop six candied cherries, one candied orange peel, two candied apricots and two ounces angelica, place in a bowl with a tablespoon kirsch and mix well. Peel and remove stones from four sound, fresh peaches. Rub them through a wire sieve into the fruits. Beat in a basin to a froth half pint cream, adding two ounces sugar, half teaspoon vanilla essence, and mix well. Keep quarter the quantity of cream in a bowl. Add the fruits, peaches and three-quarters of the vanilla ice cream to the basin with the whipped cream. Mix well with a skimmer, then place in a clean, domeshaped quart mould. Tightly cover it and bury in the ice-cream tub with broken salted ice for one and a half hours. Unmould on a cold dish. Thoroughly mix a quarter of the vanilla with balance of whipped cream until liquid. Pour it over the pudding and serve.

From The International Cook Book, 1906, page 655. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fresh Mackerel, Broiled (388) Potato Sautdes (135) 2138. EGGS MOLET, MODERNS Boil twelve fresh eggs five minutes, take up and plunge in cold water one minute, remove, shell and place in a hot deep dish. Prepare a cream sauce (No. 736), add six finely sliced, canned mushrooms, two sweet peppers cut in small squares, three anchovies in oil cut in small pieces and half teaspoon freshly chopped parsley; mix a little, then let boil five minutes. Pour sauce over -eggs and serve. Cold Consomme (1901) Soft Shell Crabs on Toast (1351) Mutton Kirl tie vs, Turbipo

From The International Cook Book, 1906, page 656. Read from the scan by computer, so a word may be off; the page itself shows the original.

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WEDNESDAY, FOURTH WEEK OF JULY 639 2139. MUTTON KIDNEYS, TURBIGO Carefully skin twelve very fresh mutton kidneys, then cut in onethird-inch-thick slices. Cut also six raw country sausages in half-inch pieces. Heat a tablespoon melted butter in a sautoire, add kidneys and sausages. Season with a light teaspoon salt and three saltspoons pepper, then briskly fry six minutes, frequently tossing meanwhile. Add four finely chopped shallots, lightly mix and brown two minutes, then add twelve canned mushrooms cut in halves. Pour in a half gill white wine and let reduce to a third of the quantity; pour in one gill demi-glace (No. 122), a gill tomato sauce, lightly mix and let briskly cook six minutes. Pour the kidneys into a deep dish, sprinkle a little finely chopped 2140. JERUSALEM ARTICHOKES, RISSOLE" Peel, wash and drain twenty-four medium-sized, fresh, sound Jerusalem artichokes. Heat two tablespoons melted lard in a frying pan, place artichokes in the pan and fry them to a nice brown colour all around. Sprinkle over a light teaspoon salt and two saltspoons white pepper. Set in oven twenty-five minutes. Remove with a skimmer, dress on a deep hot dish; sprinkle over a half teaspoon chopped parsley. Remove fat from pan, add one ounce butter, thoroughly heat, then squeeze in juice of half a sound lemon, lightly mix, pour it over the artichokes and serve. Radishes (58) Canape's of Caviare (59)

From The International Cook Book, 1906, page 656. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Green Corn Saute"s Souffle" of Maraschino (325) 2141. POTAGE SPAGHETTI, LUCERNOISE Prepare and strain a consomme (No. 52) in a saucepan, pour in one pint tomato sauce and let boil until required. Boil four ounces spaghetti in a quart water with half teaspoon salt ten minutes, remove, drain on sieve and |ut in half-inch pieces; add to the consomme with a polenta quenelles garnishing prepared as below, boil ten minutes longer, pour the soup into a tureen and serve with two ounces grated Parmesan cheese separately. 2 141 A. POLENTA QUENELLES Place three egg yolks in a bowl with one ounce butter, briskly stir with wooden spoon six minutes, or until creamy, then dredge in two and a half ounces yellow farina for polenta (Indian meal flour), season with two saltspoons salt, one saltspoon pepper and half saltspoon grated nutmeg. Mix well one minute. Have two quarts boiling water with a teaspoon salt in a saucepan on fire. Take up a teaspoon of the preparation, smooth surface with blade of a knife dipped in hot water, and with another teaspoon, also dipped in hot water, scoop out the preparation and drop it in the boiling water. Quickly proceed in same way until all the polenta is used. Boil until firm, drain on a cloth, neatly trim all around and use as directed. 2142. KlNGFISH WITH WHITE WlNE Scale, trim fins and cut off heads from two very fresh kingfish of one and a half pounds each. Split open without separating through front, remove spinal bones, place in a sautoire with half ounce butter, one gill white wine, a gill water, three finely sliced shallots, a branch parsley; squeeze in juice of quarter of a sound lemon. Season with half teaspoon salt and three saltspoons pepper. Cover fish with buttered paper and slowly boil on range twenty minutes. Lift up with a skimmer and place on a hot dish; remove all water from around fish on dish. Knead on a plate one ounce butter with an ounce flour and add it, little by little, to the fish liquor and briskly mix with a whisk while adding, then boil ten minutes. Dilute one egg yolk with a tablespoon cream, add to the sauce and sharply mix while heating one minute. Strain the sauce through a Chinese strainer over the fish. Arrange six heart-shaped bread croutons (No. 90) around fish and serve. 2143. SQUABS, EN COCOTTE, WITH FRESH PEAS Cut off heads and legs from six fresh squabs, draw and truss. Place on a tin, baste each with a little melted butter, then set in a brisk oven ten minutes. Remove and place in an earthen cocotte dish, add threequarters pint shelled peas, from Monday, one ounce raw lean ham cut in quarter-inch-square pieces and twelve small onions previously browned in a teaspoon of butter. Season with a teaspoon salt and three saltspoons pepper, moisten with one gill broth and one gill tomato juice. Knead a teaspoon butter with a teaspoon flour and divide in small bits over all. Tie in a bunch one branch parsley, one branch chervil, half a bean garlic and add to the squabs. Tightly cover, then set in oven forty-five minutes. Remove and send to the table without uncovering. 2144. GREEN CORN SAUTES Cut off stalks, remove leaves and silk from six medium, sound ears green corn. Plunge in three quarts boiling water with one gill milk and a teaspoon salt, and boil twenty-five minutes. Lift up, let cool off a little. Carefully run a knife between the sections — lengthwise — so as to easily detach from cob, then with back of knife blade press grains off cobs. Have an ounce butter in a black frying pan, and when it is thoroughly hot add the corn. Season with half a teaspoon salt and three saltspoons pepper, toss well and fry ten minutes, frequently tossing meanwhile. Transfer to a vegetable dish and serve. THURSDAY, FOURTH WEEK OF JULY 641

From The International Cook Book, 1906, page 657. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2146. PORTUGUESE SALAD Peel and cut in halves two medium, sound cucumbers. Remove spongy parts and finely slice. Slice very finely one small Spanish onion, two medium, fresh red tomatoes, two Spanish peppers and two sound peeled and cored apples. Place these in a salad bowl, season with four tablespoons dressing (No. 863). Mix well and serve. Ham Canapes (301) Croute-au-Pot

From The International Cook Book, 1906, page 659. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rum Jelly (1171) 2147. CROUTE-AU-POT Place a two-pound piece shin of beef and a beef marrow bone in a large saucepan, pour in four quarts water, season with two teaspoons salt and half teaspoon pepper, set on fire and as soon as it comes to a boil skim fat from surface, then slowly boil one hour. Cut a half head clean, very small white cabbage in quarters, scald in boiling water five minutes to take away the strong odor, add to the soup with two medium carrots, two turnips and one onion; tie in a bunch two leeks, one branch parsley, one branch celery, one branch chervil, one sprig thyme, one bay leaf and one clove and add to the soup. Cover pan and slowly boil one hour longer. Remove all vegetables from pan, cut carrots and turnips in slices, the cabbage in half-inch squares, place in an earthen soup tureen with six slices toasted French roll, strain the broth through a damp doubled cheesecloth over the vegetables and bread and serve. 2148. POMPANO SAUT£ WITH FINES HERBES Trim off fins and thoroughly wipe two fresh pompanos of one and a half pounds each. Season with teaspoon salt and half teaspoon pepper. Lightly baste with cold milk, then lightly roll in flour. Heat two tablespoons melted butter in a black frying pan, add the fish one beside another and fry five minutes on each side, then set in oven for ten minutes. Remove, dress fish on a hot dish, sprinkle over half teaspoon finely chopped parsley, two saltspoons chopped chervil and two saltspoons chopped chives. Squeeze juice of half a sound lemon into pan with the butter, lightly toss, pour over fish and serve. 2149. FILET MIGNONS, BEARNAISE SAUCE Neatly trim two pounds filet of beef, then cut in six even pieces, flatten and season with teaspoon salt and half teaspoon pepper, lightly rub them with a little oil, arrange on broiler and briskly broil three minutes on each side. Remove, arrange six freshly prepared round toasts on a dish and lay filets on top. Pour a Bearnaise sauce (No. 34) over filets, pour half a gill of hot tomato sauce (No. 16) around and

From The International Cook Book, 1906, page 659. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beef,* Anglaise (513) Commeal Pones (990) 2150. POACHED EGGS, ST. GERMAIN Boil a pint shelled, tender green peas in a quart boiling water with teaspoon salt fifty minutes. Thoroughly drain on sieve, then pound in mortar to a pulp and rub through wire sieve into a small saucepan, adding two tablespoons good cream, half ounce butter, three saltspoons salt, three saltspoons sugar and two saltspoons white pepper. Thoroughly mix with wooden spoon while heating three minutes. Dress the puree on a large hot dish, well spread over. Arrange twelve freshly poached eggs (No. 106) over the pure*e and serve. Clam Chowder (331) Fish Curry, Goa Turkey Hash.t en Bordure (953)

From The International Cook Book, 1906, page 660. Read from the scan by computer, so a word may be off; the page itself shows the original.

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* Using beef left over from Wednesday t Using the turkey left over from yesterday FRIDAY, FIFTH WEEK OF JULY 643 2151. FISH CURRY, Go A Cut head off a fresh striped bass of three pounds, split in two through back, remove spinal bone and skin from the filets, cut meat in twelve even pieces and keep on a plate. Place bones, head and skin in a saucepan with a quart water, two teaspoons salt and three saltspoons pepper, then boil thirty minutes. Finely slice a small carrot, a small onion, half a green pepper, one medium apple, one ripe tomato and one bean garlic; place these in a saucepan with a tablespoon melted butter, then add one bay leaf, a sprig thyme and half teaspoon fresh or dried chopped mint; gently brown eight minutes, add two tablespoons flour; thoroughly mix one minute. Strain the fish broth into this pan, add a good teaspoon curry powder, a teaspoon Worcestershire sauce, a saltspoon grated nutmeg and rind of quarter of a lemon. Mix well and slowly boil thirty minutes. Press through a strainer into another saucepan, add the fish with two tablespoons fresh cocoanut, gently mix, boil twentyfive minutes. Dress on a hot dish, arrange a boiled rice (No. 490) around the fish and serve. 2152. MACARONI, POLONAISE Plunge three-quarters of a pound Italian macaroni in three quarts boiling water with teaspoon salt and boil forty minutes. Drain on sieve, replace in the dried saucepan, add ounce butter, ounce grated Parmesan cheese and ounce grated Swiss cheese, mix well without breaking. Dress on a deep hot dish. Place two tablespoons melted butter in a black frying pan with two tablespoons fresh bread crumbs, toss well on fire until the crumbs are a nice golden colour, then pour over the macaroni and serve. Radishes (58) Clams (1459) Olives

From The International Cook Book, 1906, page 660. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scotch Pudding (420) 2153. BISQUE OF CRAWFISH Thoroughly wash thirty small live crawfish in cold water. Remove tails from eighteen of them, plunge in boiling water with a little vinegar and salt and boil ten minutes, drain, remove shells and keep tails on a plate until required. Thoroughly pound the thirty crawfish in mortar to a fine pulp. Heat one ounce butter in a large saucepan, add the crawfish, as well as a finely sliced carrot and one finely sliced onion, then briskly cook ten minutes, frequently stirring meanwhile; then add one pint fresh crushed tomatoes, two quarts broth, one-quarter pint white wine, two branches parsley, one branch chervil, one bay leaf, one clove and three ounces raw rice; season with a good teaspoon salt and two saltspoons cayenne pepper and let gently boil one hour, occasionally mixing meanwhile. Remove, pass the bisque through sieve into a basin, then through a fine Chinese strainer into a clean saucepan, set pan on fire, and as soon as it comes to a boil add one gill cream, a half ounce good butter, juice of a quarter of lemon and the crawfish tails. Continually mix with wooden spoon until it comes to a boil. Pour the bisque into a soup tureen and serve. 2154. VOL AU VENT, DIEPPOISE Prepare and keep hot a vol au vent (No. 757). Place in a saucepan twenty-four cooked shelled shrimps, eighteen freshly opened little neck clams without the liquor, twelve whole canned mushrooms and one small sliced truffle. Tie in a bunch two branches parsley and two branches chervil and add to pan, moisten with a gill white wine and two gills broth (No. 701). Season with half teaspoon salt, saltspoon cayenne pepper and saltspoon grated nutmeg, lightly shuffle pan, cover and simmer ten minutes. Mix in another saucepan one ounce butter with one and a half ounces flour, heat half minute, then strain liquor from the other pan into this, continually mix until it comes to a boil and boil five minutes. Dilute an egg yolk in half gill cream, add it to sauce, and sharply mix with a whisk while cooking one minute. Remove the bouquet, pour sauce into other pan with ingredients, and lightly mix. Place the vol au vent on a hot dish, fill up with the preparation, sprinkle a little chopped parsley over, place the cover on and serve.

From The International Cook Book, 1906, page 661. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Potatoes, Saratoga (156) 2155. EGGS COCOTTE, COLGATE Heat a teaspoon melted butter in a saucepan, add three finely chopped shallots and brown three minutes, then pour in two tablespoons sherry, one gill demi-glace (No. 122), half teaspoon anchovy essence, juice of quarter of a lemon, half teaspoon chopped chives and half saltspoon cayenne pepper, mix well and boil six minutes. Evenly divide sauce in six cocotte dishes, crack two fresh eggs into each dish. Evenly season with half teaspoon salt and two saltspoons pepper. Set in oven five

From The International Cook Book, 1906, page 662. Read from the scan by computer, so a word may be off; the page itself shows the original.

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SATURDAY, FIFTH WEEK OF JULY 645 2156. CANAPES, HONGROISE Cut from a stale loaf of sandwich bread six slices a half inch thick, then cut slices in two-and-a-half-inch-diameter circular pieces, lightly butter both sides, roll in grated Parmesan cheese, fry in a frying pan with tablespoon butter until a good golden colour and keep hot on a plate. Boil three peeled medium potatoes in salted water thirty minutes, thoroughly drain, then press through a potato masher into a bowl, add half pound smoked salmon, cut in very small pieces, two egg yolks, two tablespoons cream, half teaspoon salt, three saltspoons paprika and saltspoon grated nutmeg, thoroughly mix. Evenly divide the force over the six canapes. Neatly smooth top with blade of a knife to domeshaped form, lightly butter surface, sprinkle a little Parmesan cheese over, place on a tin, set in oven fifteen minutes. Remove, dress on a dish with a folded napkin and serve. 2157. COTES OF BEEF WITH NEW CARROTS Procure two single ribs tender beef. Neatly trim all around, season with good teaspoon salt and half teaspoon pepper. With a larding needle insert a few strips of larding pork on surface of each rib. Heat one tablespoon melted butter in a braising pan, place the cotes in the pan, one beside another, and gently brown on range ten minutes on each side. Add twelve sliced new carrots and brown five minutes more. Moisten with one gill claret. Cover pan and let reduce ten minutes. Pour in one gill demi-glace (No. 122) and one gill tomato sauce. Finely chop four sound shallots, two branches parsley, half a bean garlic, a few branches chives, and add to pan. Set in oven twelve minutes. Remove ribs, dress on a hot dish, slowly boil sauce ten minutes on range. Skim off fat from surface of gravy, then pour contents of pan over ribs Salted Peanuts (954) Olives

From The International Cook Book, 1906, page 662. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2158. POTAGE, MUSSULMAN Blanch one pint dry, split green peas in boiling water five minutes. Remove and thoroughly drain on sieve. Peel, wash and slice fifteen Jerusalem artichokes; add to peas. Heat two tablespoons melted butter in a large saucepan, add one sliced onion, two sliced leeks, quarter pound salt pork, cut in small pieces, and two bay leaves; gently brown five minutes, then add peas and artichokes with two quarts water, one quart broth (No. 701) and two branches chervil. Season with two teaspoons salt and half teaspoon pepper. Cover pan and gently boil two hours and a half. Remove, pass the puree through sieve into a basin, then through Chinese strainer into another saucepan, pour in one pint tomato sauce (No. 16), mix well, boil five minutes, pour soup into a tureen and serve with a plate of bread croutons (No. 23) separately. 2159. RED SNAPPER AU GRATIN Remove skin and bones from a three-pound very fresh red snapper. Cut in thin slices, place on a dish. Season with a level teaspoon salt, three saltspoons pepper, half teaspoon chopped parsley; squeeze in juice of half a sound lemon, pour in half gill white wine, turn well in seasoning and let infuse until required. Prepare an Italian sauce (No. 1244), pour a quarter of it into a baking dish, then place a third of the fish over, then another fourth of the sauce, a layer of fish, then the sauce, and so on until finished. Sprinkle two tablespoons grated Parmesan cheese over, arrange a few little bits butter on top. Set in moderate oven forty-five minutes. Remove, cut a lemon in half, finely slice it, arrange slices around fish and serve. 2160. HAM, CHAMPAGNE SAUCE Procure three slices ham, sawn crosswise, of three-quarters of a pound each Trim off skin all around, slightly flatten them. Season with half teaspoon white pepper. Heat two tablespoons melted butter in a sauteuse, arrange in the slices of ham, one beside another, and nicely fry eight minutes on each side. Arrange on a hot dish. Remove fat from pan (save it for frying purposes). Pour a champagne sauce in same pan, mix well at bottom so as to retain flavour of the ham, and boil five minutes. Pour sauce over the ham and serve. 2161. CHAMPAGNE SAUCE Heat a tablespoon melted butter in a saucepan, add one sliced carrot, half a sliced onion, one ounce ham cut in small pieces, a bay leaf, one sprig thyme and one clove; gently brown ten minutes, frequently stirring meanwhile. Pour in a pint champagne cider and let reduce until nearly dry. Pour in one gill demi-glace (No. 122) half gill tomato sauce, and boil ten minutes. Strain the sauce through a Chinese strainer and use as directed. 2162. CANNELONS WITH WHIPPED CREAM Procure six small sticks wood, three and a half inches long by one inch in diameter. Roll out on a lightly floured table half a pound feuilletage (No. 756) to a fourth of an inch in thickness, then cut in bands half an inch wide. Lightly wet one side of each band, then carefully twist the bands around the sticks, wet parts up, to completely cover sticks. Place in a lightly wetted baking tin, egg surface of the cannelons, and set in oven twenty minutes. Remove, let rest six minutes. Detach sticks from cakes, then fill them with whipped cream (No. 337). Dress on dish with a folded napkin, sprinkle a little powdered sugar over and SUNDAY, FIFTH WEEK OF JULY 647

From The International Cook Book, 1906, page 663. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stewed Creamed Potatoes (no) 2163. SHIRRED EGGS, OMER PACHA Mix in a saucepan one and a half tablespoons melted butter with one and a half tablespoons flour, heat half minute, then pour in one and a half gills cream and add a tablespoon grated Parmesan cheese. Season with three saltspoons salt, half saltspoon cayenne pepper and half saltspoon grated nutmeg, and mix until it comes to a boil. Lightly butter six shirred-egg dishes. Crack two fresh eggs into each dish. Evenly season with half teaspoon salt and three saltspoons pepper, then evenly divide sauce over the six dishes. Sprinkle a little grated Parmesan cheese over eggs, set in oven five minutes. Remove and serve. Broiled Devilled Lobster (158)

From The International Cook Book, 1906, page 665. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cauliflower Sautes (631) Rice, Imperatrice (1234) Soak in cold water thirty minutes a large bunch fresh red radishes with the stalks and green leaves; wash well and drain, then finely slice and place in a saucepan with two pounds finely chopped shin of beef, one sliced carrot, one sliced onion, one sliced leek, two branches parsley, one bay leaf, a sprig thyme and one clove. Moisten with three quarts water. Season with teaspoon salt, lightly mix, then set pan on fire, and as soon as it begins to boil set pan on corner of range and slowly simmer two and a half hours. Remove, strain through a double cheesecloth into six cups and serve either hot or cold. 2165. TIMBALES, MILANAISE Plunge quarter pound macaroni in two quarts boiling water with two teaspoons salt and boil forty minutes. Drain on sieve. Lightly butter six individual pudding moulds. Place a thin slice truffle at bottom of each mould, then cut macaroni in long pieces the height of the moulds. Arrange macaroni against sides of moulds, standing up. Finely chop six ounces raw lean veal, place in a mortar with two egg yolks, two ounces bread panade (No. 1795), half teaspoon salt, saltspoon cayenne pepper, half saltspoon grated nutmeg and a saltspoon ground mixed allspice, then thoroughly pound; press through a wire sieve into a bowl, add one truffle cut in small squares, teaspoon rum, tablespoon sherry, mix well, then pour in half gill cream, little by little, sharply mixing meanwhile. Add then an ounce cooked ham and one ounce cooked tongue, cut in small squares. Mix well, then fill with it the inside of the timbales, place on a tin, cover with a lightly buttered paper, pour hot water up to half their height, set in oven fifteen minutes. Remove, pour a gill hot tomato sauce on a hot dish, unmould the timbales over and serve. Canapes Moreno, Russe (355)

From The International Cook Book, 1906, page 665. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2166. CONSOMME, ALGERIEN Prepare and strain a consomme (No. 52) into another pan, add three ounces tapioca, mix well and let boil fifteen minutes, mixing once in a while. Cut a medium, sound egg plant in half, peel one half and cut in small pieces (keeping the other half). Heat one tablespoon melted butter in a black frying pan, add the pieces of egg plant and fry ten minutes, tossing meanwhile. Sprinkle half teaspoon salt, toss a little, then drain on a cloth and add to the consomme; lightly mix, boil five minutes, pour soup into a soup tureen and serve. 2167. LARDED FILET OF BEEF, PROVIDENCE Procure a two-and-a-half-pound piece filet of beef, remove all fat and skin from top, then lard with a few thin strips of pork on top. Season with teaspoon salt and half teaspoon pepper. Place a mirepoix (No. 271) in a roasting pan, lay filet on top. Finely chop the fat trimmed off from top of beef and place in pan around the filet. Set to roast in oven thirty-five minutes, frequently turning and basting. Remove, dress on a hot dish. Arrange six timbales of rice (No. 521) around the filet and keep hot. Skim the fat from surface of gravy in the pan. Then pour in one gill demi-glace (No. 122), half gill tomato sauce (No. 16), and let boil ten minutes. Finely slice six canned mushrooms and twelve stoned olives, place in a saucepan with half gill sherry and let reduce five minutes. Strain sauce through a Chinese strainer into this pan, boil ten minutes, then pour sauce over the filet. Sprinkle a little chopped 2168.- RICHMOND ICE CREAM Prepare a vanilla ice cream (No. 42). Peel, remove stones and press through a sieve into a bowl six medium, fresh ripe sweet peaches, add to the ice cream in the freezer, with two tablespoons maraschino, and thoroughly mix with spatula. Then fill up a quart-brick ice-cream mould with the cream, tightly cover and bury it in the ice-cream tub for one and a half hours. MONDAY, FIRST WEEK OF AUGUST 649 Cut half a well-trimmed and cored pineapple in very small square pieces, place in a small saucepan with one ounce sugar, a half gill water, three-quarters gill raspberry syrup, half gill good rum, and boil five minutes. Remove and let cool off. Immerse the brick of ice cream in lukewarm water for a few seconds and wipe well. Unmould it on a cold dish, pour sauce over and serve.

From The International Cook Book, 1906, page 666. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Broiled Bluefish, Maitre d'H6tel (326) Smoked Beef in Cream (329) Copeaux Potatoes (905) Kiimmel Cakes (1691) 2169. GOOSEBERRIES AND CREAM Pick off stems, thoroughly wash and carefully drain on a cloth a quart fresh, sound, large gooseberries. Place on a compotier. Sprinkle two tablespoons powdered sugar over, lightly mix. Whisk one and a half gills cream till well thickened but not quite to a froth, adding two tablespoons sugar; whisk for a minute, pour it over the gooseberries and 2170. FRIED EGGS, BIARRITZ Cut from a stale loaf of sandwich bread six slices quarter of an inch thick, lightly trim off crusts, dip in milk, then in beaten egg. Heat one and a half tablespoons melted butter in a frying pan, add the slices of toast, one beside another, and fry three minutes on each side. Remove, place on a hot dish. Broil six very thin slices raw ham one minute on each side, arrange a slice on top of each slice of toast. Heat in a small black frying pan a teaspoon melted butter, crack in one fresh egg and fry three minutes, then lift up with a skimmer and lay over toast. Prepare five more in a similar way. Season equally with a very little salt and white pepper and

From The International Cook Book, 1906, page 667. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Galantine of Fowl (1880) Sliced Tomatoes (461) 2171. CUTLETS OF CRABS Heat one ounce butter in a saucepan, add one finely chopped small white onion and gently brown three minutes; add two ounces flour, stir while heating one minute, then pour in one and a half gills cream; sharply mix until it comes to a boil, then add a half teaspoon freshly chopped parsley, half a bean chopped garlic, one tablespoon Worcestershire sauce, half teaspoon French mustard, half teaspoon salt, one saltspoon cayenne pepper, one saltspoon grated nutmeg and two egg yolks. Sharply mix with whisk while cooking two minutes. Add then one and a half pounds fresh crab meat flakes, carefully mix with wooden spoon without mashing the meat; heat well two minutes. Transfer the preparation to a dish and let cool off. Then divide in six equal parts, roll out to cutlet-shaped forms, dip in beaten egg, then roll in bread crumbs, place in a wire frying basket and fry in boiling fat ten minutes. Drain well, arrange on a hot dish with a folded napkin, decorate with parsley greens and serve with one gill of tomato sauce separately. Radishes (58) Celery (86)

From The International Cook Book, 1906, page 667. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Eggplant and Tomato, Athenienne (1410) Roast Beef (126) Lettuce Salad (148) Jelly, Angelique (1779) 2172. PURE"E OF PRUNES Soak one and a half pounds California prunes in lukewarm water over night, drain, remove stones and place in large saucepan with a sliced medium onion, two branches parsley, two branches chervil, two bay leaves, two cloves, one cinnamon stick, one and a half ounces sugar, half teaspoon salt and one saltspoon grated nutmeg. Crack prune stones and place with prunes. Moisten with a gill claret, one pint pure tomato juice, one pint demi-glace (No. 122), and one and a half quarts white broth (No. 701). Lightly mix, cover pan and let slowly boil one hour. Remove, pass puree through sieve into a basin, then through a Chinese strainer into another saucepan; add, little by little, half ounce good fresh butter; constantly mix with wooden spoon until thoroughly melted. Remove, pour puree into a soup tureen and serve. 2173. SHEEPSHEAD, CLAM SAUCE Neatly trim a three-pound piece fresh sheepshead, place in a sautoire with half ounce butter, half gill white wine, one gill water, two branches parsley, juice quarter of a lemon, half teaspoon salt and two saltspoons pepper. Cover fish with buttered paper, boil five minutes on range, then set in oven twenty-five minutes. Remove, carefully dress fish on a hot dish, pour a clam sauce over and serve. 2174. CLAM SAUCE Plunge twenty-four freshly opened little neck clams in half gill boiling water and boil three minutes. Thoroughly drain them, keeping the liquor. Mix in a saucepan one and a half tablespoons melted butter, two tablespoons flour, and heat half minute. Pour in half gill milk and half gill cream, mix well until it comes to a boil. Add the clams. Season with three saltspoons salt and saltspoon cayenne pepper, lightly mix and let boil five minutes, add the liquor of clams, dilute an egg yolk in tablespoon cream and a few drops lemon juice, add to the sauce, and sharply mix while heating one minute. Remove and use as required. TUESDAY, FIRST WEEK OF AUGUST 651 2175. DUCKLING, BIGARADE Singe, cut off head and legs from a tender five-pound duckling, draw, neatly wipe and truss. Place a mirepoix (No. 271) in a roasting pan, lay bird over. Season inside and all around with a heavy teaspoon salt and half teaspoon pepper, baste with a little melted butter, pour quarter gill water in the pan. Set in oven to roast forty minutes, turning and basting once in a while. Remove, dress on a hot dish and untruss. Remove rind from two sound oranges and cut oranges in halves lengthwise, then slice very finely, remove seeds, arrange slices around the duck. Pour a bigarade sauce over and serve. N. B. Keep rinds of the two oranges for sauce. 2176. SAUCE BIGARADE Entirely remove the white part of the two orange rinds, then cut them in small julienne strips, place and boil in boiling water ten minutes. Drain, place in a small saucepan with two tablespoons currant jelly, half gill port wine, juice of a sound orange, one and a half gills demiglace (No. 122), and half saltspoon cayenne pepper. Mix well, let reduce to half the quantity, mixing once in a while, then serve as directed.

From The International Cook Book, 1906, page 668. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Jelly Cakes (1554) 2177. OMELETTE WITH CAULIFLOWER Remove stalk and leaves from a medium, fresh, sound cauliflower, place in a saucepan with two quarts water, one gill milk, one teaspoon salt, and boil forty minutes. Remove, drain, then press through a sieve into a small saucepan, add teaspoon butter, three saltspoons grated nutmeg, and sharply mix while heating three minutes. Carefully crack eight fresh eggs in a bowl, add half gill milk, half teaspoon salt and two saltspoons pepper. Sharply beat with fork two minutes. Heat tablespoon melted butter in a frying pan, drop in the eggs, sharply mix with fork two minutes, let rest for half a minute. Spread a third of the cauliflower over the omelette, fold up the sides to meet in the centre, let rest for one minute. Turn on a hot dish, arrange balance of cauliflower at both ends of the dish and serve. 2178. BEEF HASH, MORENO Cut meat from roast beef left over from yesterday in dice-shaped pieces. Cut in same shape half the quantity cold boiled potatoes. Heat in a saucepan one tablespoon melted butter, adding one finely chopped white onion and nicely brown five minutes. Add beef and potatoes, with four Spanish sweet peppers cut in small squares. Moisten with pint of broth (No. 701). Season with light teaspoon salt and saltspoon grated nutmeg. Mix well, cover pan, and set in oven one hour. Remove, dress hash on a hot dish, arrange six heart-shaped bread croutons (No. 90) around the hash. Sprinkle a little chopped parsley over

From The International Cook Book, 1906, page 669. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rhubarb Tartlets (796) Peel and boil for fifteen minutes four medium, sound red beets, drain, slice very finely and place in a saucepan with two pounds chopped shin of beef, one sliced carrot, one ditto onion, two ditto leeks, two branches parsley, one branch chervil, two bay leaves and two cloves; pour into the pan three quarts water, season with two teaspoons salt and half teaspoon pepper, mix well and let slowly come to a boil, mixing once in a while, then keep pan simmering two hours; remove, strain the broth through a double cheesecloth into six cups and serve either hot or cold. 2180. SOFT CLAMS, GRISWOLD Open forty-eight good-sized very fresh soft clams. Remove all sandy parts, keeping nothing but the perfect bodies, plunge in a quart of boiling water two minutes, drain and place in a sautoire with quarter teaspoon finely chopped parsley, quarter teaspoon chopped chervil, half teaspoon salt, saltspoon cayenne pepper, two tablespoons port wine and two tablespoons good brandy. Carefully mix by shuffling pan. Cover pan and let steam five minutes. Transfer clams into a chafing dish or soup tureen, spread a Hollandaise sauce (No. 279) over, finely chop half a medium seeded green pepper, sprinkle it over the clams and serve without mixing. 2181. RAGOUT OF LAMB, PARISIENNE Cut into two-inch-square pieces one and a half pounds of neck and one and a half pounds breast of lamb. Heat two tablespoons lard in a braising pan, add the meat. Season with two teaspoons salt and half teaspoon pepper and lightly brown twenty minutes, frequently turning the pieces once in a while. Remove all fat from pan, sprinkle over two tablespoons flour, stir well, then moisten with one and a half pints water and a pint pure tomato juice. Mix well, let come to a boil. Add twelve small white onions, previously browned in a little butter, and twelve small new potatoes, peeled. Tie in a bunch two branches parsley, two branches chervil, six branches chives, a sprig thyme, one bay leaf, one clove and one bean garlic and add to pan, place lid on and boil five minutes, then set in oven twenty-five minutes. Add then half pint shelled peas and twelve canned mushrooms, lightly shuffle pan and reset in oven WEDNESDAY, FIRST WEEK OF AUGUST 653 forty-five minutes longer. Remove, take up bouquet, skim fat from surface of the ragout. Dress on a deep dish, sprinkle a little parsley

From The International Cook Book, 1906, page 670. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Entrecotes, Bordelaise (1483) Spinach au Veloute" (1763) Raspberry Ice Cream (1978; Chocolate Macaroons (291) 2182. POTAGE, TOGO Cut half a boned fowl, quarter pound raw lean veal and quarter pound raw lean mutton in half-inch-square pieces. Place in a saucepan with one ounce butter and cook ten minutes, stirring once in a while; moisten with two and a half quarts water and one quart broth (No. 701); season with two teaspoons salt, half teaspoon pepper and half teaspoon curry powder. Thoroughly clean the other half fowl and add to the soup with two chopped onions, and two chopped seedless green peppers. Lightly mix and boil thirty-five minutes, then add two ounces raw rice and boil forty-five minutes more. Remove the half fowl, add one teaspoon freshly chopped parsley to the soup; boil five minutes longer. Skim fat from surface of soup, pour it into a tureen and serve. 2183. COLD BROOK TROUT, SAUCE SIBERIENNE Cut off fins with scissors, draw and neatly wipe three medium brook trout, place in a frying pan with half-o-ill white wine, tablespoon vinegar, juice of half a sound lemon, two gills water, two branches parsley and half teaspoon salt. Cover fish with buttered paper and gently boil on the fire fifteen minutes. Remove and let cool off in the same pan. Dress trout on a cold dish with a folded napkin, decorate with six cleaned leaves fresh lettuce and serve with a Siberienne sauce, separately. 2184. SAUCE SIBERIENNE Prepare a mayonnaise sauce (No. 70), adding — when made — half teaspoon anchovy essence and teaspoon very fine, freshly grated horseradish; place vessel on ice, briskly mix with a whisk until thoroughly cold, and serve as required.

From The International Cook Book, 1906, page 671. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Kingfish Saute" (773) Broiled Ham (277) Potato Fritters 2185. SCRAMBLED EGGS WITH SHRIMPS Crack eight fresh eggs in a bowl, add half gill milk, half teaspoon salt and two saltspoons pepper. Sharply beat with fork one minute. Shell twelve cooked shrimps and cut in third-of-an-inch pieces, place in a sauteuse with tablespoon melted butter and fry five minutes, tossing meanwhile. Sprinkle over two saltspoons salt and half teaspoon chopped parsley; lightly toss. Drop in the eggs and cook six minutes, briskly mixing occasionally. Dress on a hot dish. Arrange six heart-shaped bread croutons (No. 90) around the eggs and serve. 2186. POTATO FRITTERS Peel arid grate into a bowl three medium, sound raw potatoes, add two tablespoons flour, two raw eggs, half teaspoon chopped parsley, half teaspoon salt, two saltspoons white pepper, one saltspoon grated nutmeg and one saltspoon baking powder. Sharply mix with wooden spoon until well amalgamated. Heat two tablespoons melted lard in a large black frying pan, then drop the preparation in the pan in twelve equal cake forms and slowly fry six minutes on each side. Remove, drain on a cloth, then dress on a hot dish and serve. Crab Meat, Mayonnaise (2066) Chicken Pot Pie, American (159)

From The International Cook Book, 1906, page 671. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2187. GREEN CORN SAUTES, CREOLE Cut away stalks, remove leaves and silk from six fresh, sound white ears green corn. Then with back of a knife blade detach from the cobs. Heat a tablespoon oil in a frying pan, add one finely chopped seeded green pepper and one small chopped white onion. Nicely brown three minutes, add corn and fry eight minutes, occasionally tossing meanwhile; add two finely chopped peeled red tomatoes. Season with half teaspoon salt and half teaspoon sugar, toss well and cook eight minutes, lightly mixing meanwhile. Dress on a vegetable dish and 2188. FRESH PEACHES WITH RICE Thoroughly wash and drain four ounces rice, place in a saucepan with one pint milk, four ounces sugar, one teaspoon vanilla essence and rind of a sound lemon; mix well and gently boil fifty minutes. Remove rind, add one egg yolk and two tablespoons cream; sharply mix while heating one minute. Remove and keep hot. Carefully peel six good-sized sound sweet peaches, cut in halves, remove stones. Place in a saucepan two ounces sugar, two and a half gills water and two tablespoons maraschino, place on fire, and as soon as it begins to boil drop in peaches and cook five minutes. Dress rice on a dish, place peaches on top. Reduce syrup to half the quantity and pour over the peaches, and serve either hot or cold. WEDNESDAY, FIRST WEEK OF AUGUST 655 Radishes (58) Salted Almonds (954)

From The International Cook Book, 1906, page 672. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2189. POTAGE PRINTANIER, GRENAT Cut in small square pieces two medium carrots, one sound turnip, one medium onion, two branches celery and two leeks. Place these in a large saucepan with one and a half tablespoons melted butter and cook to a light brown, stirring once in a while. Then moisten with two quarts broth and half pint tomato juice, add one pound beef bones, season with teaspoon salt and half teaspoon pepper. Gently boil fifteen minutes, then add two ounces raw Italian rice, boil forty minutes more, then remove bones. Skin and cut in small square pieces three sound fresh tomatoes, add to the soup, skim fat from top, boil for five minutes, pour potage into a soup tureen and serve. 2190. SALMON STEAKS, ANCHOVY BUTTER Procure three pieces fresh salmon of threes-quarters of a pound each. Mix on a plate a tablespoon of oil, teaspoon salt and half teaspoon paprika; repeatedly turn steaks in seasoning. Arrange on a broiler and broil six minutes on each side. Remove, dress on a hot dish. Spread an anchovy butter (No. 62) over. Decorate with a little parsley greens and six quarters of lemon and serve. 2191. POTATOES, NANNETTE Heat one and a half tablespoons melted butter in a saucepan, adding two tablespoons flour; stir well and cook until a nice brown colour, stirring meanwhile. Moisten with a pint of broth (No. 701). Season with light teaspoon salt, three saltspoons pepper and one saltspoon grated nutmeg. Mix well till it comes to a boil. Drop in twelve new peeled potatoes, add two branches parsley and one bay leaf. Cover pan, set in oven forty-five minutes. Remove, take up parsley and bay leaf, pour potatoes into a deep dish and serve. 2192. SQUAB TURKEY, DEVILLED, WITH BACON Singe, cut off head and feet from a tender squab turkey, split open through back without separating, draw, remove breast bone, neatly wipe, envelop it in a clean coarse towel and neatly flatten with a cleaver. Season it all over with a teaspoon salt and half teaspoon pepper. Rub all over with tablespoon oil. Arrange on a double broiler and broil on a light charcoal fire ten minutes on each side. Remove, evenly spread all over a devilled butter (No. n), then broil again two minutes on each side. Remove, dress on a hot dish. Place six thin slices freshly broiled crisp bacon over the bird and serve. 2193. TOMATO-RlCE AU GRATIN Place six ounces rice in a saucepan with pint tomato sauce (No. 16), half pint broth, half teaspoon salt and three saltspoons pepper. Mix well and boil thirty-five minutes, stirring once in a while. Add two ounces grated Parmesan cheese with half ounce butter, mix well, then drop the tomato-rice into a baking dish. Sprinkle a little bread crumbs over, arrange a few small bits butter on top, set in oven to bake twelve 2194. DARIOLES, VANILLA Roll out on lightly floured table a quarter pound paste (No. 117) exceedingly thin, then line the inside of six individual pudding moulds. Place a little bit of butter at bottom of each mould. Crack two fresh eggs in a bowl, add one and a half ounces sugar, one and a half ounces flour, half teaspoon vanilla essence and three gills milk, and sharply mix with whisk two minutes. Strain the preparation through a cheesecloth into the moulds, evenly divided, place on a pastry tin, set in oven thirty minutes. Remove, unmould on a dish with a folded napkin, sprinkle a little fine sugar over and serve.

From The International Cook Book, 1906, page 673. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2196. COQUILLES OF BLUEFISH, ITALIENNE Remove bones and skin of a two-and-a-half-pound fresh bluefish. Cut the meat in half -inch square pieces, place in a saucepan with gill THURSDAY, FIRST WEEK OF AUGUST 657 white wine, pint water, a tablespoon vinegar and half teaspoon salt. Cover pan and boil ten minutes. Remove, drain and save the broth. Heat tablespoon melted butter in a saucepan, add six finely chopped shallots and lightly brown four minutes; add tablespoon flour and stir on fire until a light brown colour. Pour in half the quantity of the bluefish liquor and three gills demi-glace (No. 122). Mix until it comes to a boiling point, then add twelve finely minced canned mushrooms and half teaspoon freshly chopped parsley. Mix well and boil fifteen minutes. Then add the fish and carefully mix. Divide it evenly in six table shells; place on a tin. Sprinkle a little Parmesan cheese over, arrange a few little bits butter on top, set in oven fifteen minutes, remove and serve. 2197. BEEFSTEAKS, ROLLED Cut from a two-pound piece rump steak six equal slices, flatten them to quarter-inch thickness. Season all around with teaspoon salt and half teaspoon pepper, then roll up. Finely chop one bean garlic, three shallots and four branches parsley, place these on a plate and lightly roll steaks in the mixture. Then envelop each steak in a thin slice of larding pork. Tie around with string. Heat two tablespoons melted lard in a sautoire, place steaks in the pan, one beside another, and fry ten minutes, frequently turning, then set in oven fifteen minutes. Remove, untie, dress on a hot dish. Remove all fat from pan, add a teaspoon flour; stir well, then pour in two tablespoons sherry, three tablespoons tomato catsup, a teaspoon Worcestershire sauce and half gill broth. Mix well, boil three minutes. Pour the sauce over the steaks and serve. 2198. LIMA BEANS, STANFORD Cut into small square pieces two ounces raw lean ham and three leeks, place in an enamelled pan with one ounce butter and gently fry to a nice brown colour; add a light tablespoon flour; stir well. Moisten with a pint broth, then add pint shelled lima beans. Season with half teaspoon salt, three saltspoons pepper and half saltspoon grated nutmeg; mix well, cover pan and cook on range on a slow fire thirty minutes. Remove, dress on a deep hot dish and serve.

From The International Cook Book, 1906, page 674. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Asparagus (canned). Vinaigrette Coffee Ice Cream (1616) Lady-Fingers (150) 2199. CONSOMM£ BRUNOISE WITH BARLEY Prepare, strain into another saucepan and keep simmering a consomme (No. 52). Boil two ounces barley in a pint of water with half a teaspoon salt fifty minutes. Drain and wash in cold water, then add to the consomme. Cut a medium carrot, one turnip, one onion, one leek and a quarter of a very small cabbage in exceedingly small square pieces. Place in a small saucepan with half an ounce butter, three gills of the consomme, three saltspoons salt and three saltspoons sugar. Cover vegetables with lightly buttered paper, place lid on pan, then cook on range twenty minutes. Set in oven fifteen minutes. Remove, add vegetables to the consomme, toil five minutes. Pour the consomm£ 2200. STRIPED BASS WITH CURRY Cut off head, scale and trim off fins of a three-pound fresh striped bass. Split open through the front without separating, remove spinal bone, lay fish on a buttered baking dish, cut side up. Season with half teaspoon salt, half teaspoon curry powder and three saltspoons pepper. Pour a gill white wine around the fish. Squeeze in juice of half a sound lemon, sprinkle three tablespoons bread croutons over the fish, place a few little bits butter over the surface. Set in oven to bake thirty-five 2201. GUINEA HENS, EN CASSEROLE, WITH CREAM Cut head and feet from two tender guinea hens. Neatly draw, wipe and truss. Cover breasts with thin slices larding pork. Place in an earthen casserole, baste with a little melted butter, then set in oven forty minutes, turning once in a while. Remove, lift up the lard, untruss, remove all fat from the pan. Prepare a cream sauce (No. 736), adding to it one gill cream; mix well, pour sauce over birds in the pan, place pan on range, season with half teaspoon salt, two saltspoons cayenne pepper, one saltspoon grated nutmeg and one saltspoon ground allspice. Lightly mix, boil ten minutes, remove and serve in same pan. 2202. JERUSALEM ARTICHOKES, PERSILLADE Peel, wash and drain twenty-four fresh, sound, medium Jerusalem artichokes. Heat two tablespoons melted lard in a frying pan, place them in the pan and brown a nice colour all around. Sprinkle over a light teaspoon salt, two saltspoons white pepper, and set in oven twentyfive minutes. Remove, take all fat from pan, add half an ounce butter, with teaspoon chopped parsley and half teaspoon chopped chives. Dress the artichokes on a hot deep dish and serve. 2203. ASPARAGUS, VINAIGRETTE Carefully open two cans fine asparagus. Take from cans and carefully drop in boiling water two minutes. Remove with a skimmer, lay on a cloth and let get cold. Then place on a cold dish with a folded napkin, and send to table with six tablespoons dressing (No. 863) in a saucepan separately. FRIDAY, FIRST WEEK OF AUGUST 659

From The International Cook Book, 1906, page 675. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Panfish, Maitre d'H&tel Fried Sweet Potatoes (116) Buckwheat Cakes (330) 2204. BOILED EGGS, HOLLANDAISE Boil twelve fresh eggs eight minutes, remove and shell, cut in quarters, then place in a deep dish. Pour a Hollandaise sauce (No. 279) over the eggs and serve. 2205. PANFISH, MAfxRE D'HOTEL Mix on a plate a tablespoon oil, a teaspoon salt and half teaspoon pepper. Roll six fresh, well-wiped panfish in the seasoning repeatedly, arrange on a broiler and broil on a brisk charcoal fire four minutes on each side. Remove, dress on a hot dish. Spread a maitre d'hotel Fish Chowder (198) Lobster, Provengale

From The International Cook Book, 1906, page 677. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Kirsch Omelette (468) 2206. LOBSTER, PROVENCALE Cut off heads from two live lobsters of two pounds each. Cut in twelve even pieces each. Heat two tablespoons oil in a large sautoire, adding one finely chopped onion and the lobster. Season with teaspoon salt and three saltspoons pepper, then briskly cook ten minutes. Pour in half pint white wine, add one teaspoon freshly chopped parsley, half teaspoon chopped chives and half a bean chopped garlic. Stir well, cover pan and cook ten minutes. Add one gill tomato sauce (No. 16), lightly mix and cook ten minutes longer. Dress lobsters and all the contents of pan on a large hot dish and serve. 2207. COLD RIBS or BEEF WITH JELLY Remove bones and neatly pare the roast beef left over from yesterday, then cut in exceedingly thin slices. Nicely dress slices on a large cold dish. Cut in small pieces four tablespoons jelly (No. 1879), arrange around beef with six lettuce leaves and twelve small vinegar pickles and serve. Radishes (58) Clams (1457) Caviare

From The International Cook Book, 1906, page 677. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2208. MULLIGATAWNEY, SAIGON Cut in very small squares two sound onions, three leeks, two seedless green peppers and four branches celery. Place vegetables in a saucepan with half ounce butter and brown ten minutes, stirring well, then add one light tablespoon curry powder; stir well while heating two minutes; moisten with two quarts broth (No. 701) and one pint pure tomato juice, let come to a boil, then add two ounces rice, two medium, peeled potatoes cut in small squares; season with half teaspoon salt and half light teaspoon pepper. Boil thirty minutes, add two peeled and cored apples cut in quarter-inch-square pieces, milk and grated white part of one sound fresh cocoanut and one ounce shredded, salt codfish. Lightly mix and gently boil thirty minutes. Remove, pour the soup into a 2209. WEAKFISH, HONGROISE Scale, trim off fins and wipe a fresh three-pound weakfish, place in a large sautoire with half ounce butter, half gill white wine, one and a half gills water, juice of quarter of a lemon, two branches parsley, a light teaspoon salt and half teaspoon paprika. Cover fish with buttered paper, boil on range five minutes, then set in oven thirtyfive minutes. Remove, lift up, dress on a hot dish and keep hot. Mix in a small saucepan one and a half tablespoons melted butter with two light tablespoons flour, heat half a minute, stirring meanwhile. Strain fish liquor through a cheesecloth into this pan, add half gill milk, sharply mix until it comes to a boil, then cook ten minutes. Dilute one egg yolk in a tablespoon cream and add to the sauce. Sharply mix with a whisk while heating two minutes. Remove, pour sauce over the fish 2210. OYSTER PLANT, ITALIENNE Mix in a basin two ounces flour, half gill vinegar and two quarts water. Scrape and remove stalks from a large or two small branches sound oyster plant, then plunge in the prepared water and let stand fifteen minutes, take up and split in halves — the thick part only. Then cut in one-inch long pieces. Plunge in two quarts boiling water, add a sound lemon cut in quarters, and a heavy teaspoon salt; gently boil forty minutes. Drain on a sieve. Reduce in a small saucepan on the fire three-quarters of a pint tomato sauce (No. 16) to half the quantity, place the oyster plant in a black frying pan with a tablespoon melted butter. Season with half teaspoon salt and three saltspoons pepper and fry for ten minutes, or until a nice brown, then add to the tomato sauce with two tablespoons grated Parmesan cheese; mix well. Place in a hot vegetable dish and serve. 221 1. BLACKBERRY PUDDING Pick off stems from a pound of fresh, sound blackberries, place in a bowl with five ounces sugar and quarter gill brandy or rum, mix well in the seasoning and let infuse till required. Pick and remove fibres from a pound of beef suet, then chop very finely. Sift half a pound flour on a SATURDAY, FIRST WEEK OF AUGUST 661 table, make a little fountain in the centre, place in the suet with one and a half gills cold water and half teaspoon salt. Then briskly knead until well amalgamated and thoroughly firm. Roll out paste on a lightly floured table to thickness of quarter of an inch. Lightly butter a quart pudding bowl, then line with the paste. Place blackberries in the bowl, lightly egg edges of the paste. Roll out trimmings of the paste sufficiently to cover bowl. Press both edges together, so as to entirely enclose berries. Wrap bowl in a strong, buttered and floured cloth, place in saucepan with plenty boiling water and boil one hour. Remove, unwrap, turn on a dish and serve.

From The International Cook Book, 1906, page 677. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Whitebait, Farm Style (1373) Tripe Saute, Lyonnaise (981) Hashed Brown Potatoes (50) 2212. POACHED EGGS, SARAGOSSE Cut in small square pieces half a Spanish onion and one sound green pepper, place in small saucepan with a tablespoon melted butter and lightly fry six minutes. Add three finely chopped, peeled, fresh red tomatoes and one gill tomato sauce. Season with three saltspoons salt, three saltspoons sugar and two saltspoons pepper, then boil ten minutes. Cut from a stale loaf of sandwich bread six quarter-inch-thick slices, cut each slice in two even square pieces, and toast them a nice golden colour. Lightly butter with a little anchovy butter. Arrange on a hot dish. Place twelve poached eggs (No. 106) on top, pour the sauce Soft Clams, Newburgh (529)

From The International Cook Book, 1906, page 679. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Creamed Spinach (399) Apricot Fritters (266) 2213. SMOKED BEEF TONGUE AUX RAVIOLI Plunge a medium smoked beef tongue in one and a half gallons boiling water and boil two and a half hours. Remove, pare and remove the skin. Slice in quarter-inch slices. Mix in a bowl one ounce butter, three tablespoons bread crumbs, half teaspoon chopped parsley, half bean chopped garlic, four finely chopped shallots, one egg yolk, two saltspoons salt and saltspoon pepper; then spread the mixture at bottom of a baking dish, place slices over, one overlapping another, arrange a ravioli (No. 1127) on top of the tongue. Pour a sauce Italienne (No. 1244) over all. Sprinkle a little grated Parmesan cheese on top. Set in oven twrenty-five minutes. Remove and serve. Olives Lyons Sausages (582)

From The International Cook Book, 1906, page 679. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2214. POTAGE, VELOUTE* AU Riz Procure one pound raw chicken trimmings or bones, place in a large saucepan with one ounce butter and cook fifteen minutes, but not too brown, add one sliced carrot, one sliced onion, two leeks and two bay leaves; moisten with one quart broth and two quarts water; season with two teaspoons salt, two saltspoons cayenne pepper and saltspoon grated nutmeg; lightly mix and boil forty^ minutes, then add three ounces raw rice, continually simmer forty-five minutes more, remove, pass potage through sieve into a basin, then through a Chinese strainer into another saucepan, set on fire, let come to a boil; dilute two egg yolks with a gill cream and juice of half a lemon, add to soup with half ounce good butter, sharply mix with a whisk while heating four minutes, but do not allow to boil. Pour the soup into a tureen and serve with a plate of bread croutons (No. 23) separately. 2215. TIMBALES OF FISH, CREAM SAUCE Remove skin and bones from a pound and a half of either fresh halibut or codfish. Chop very fine, then place in a mortar with two egg yolks one light teaspoon salt, two saltspoons cayenne pepper, one saltspoon grated nutmeg and half teaspoon anchovy essence; then thoroughly pound to a smooth pulp, remove and press through a sieve into a bowl and place on ice. Beat up one and a half gills cream to a stiff froth and gradually incorporate with the force, sharply mixing with a whisk while so doing. Lightly butter six individual pudding moulds, place a very thin slice of truffle at the bottom of each, fill with the preparation, place on a tin, pour hot water up to half their height, cover with lightly buttered paper and set in oven twenty minutes. Remove, unmould on a hot dish. Pour a cream sauce (No. 736) around and serve. 2216. EGGPLANT, TURQUE Cut in two lengthwise three small sound eggplants, crisscross the meat inside, without cutting skin, then fry in boiling fat, cut side down, twelve minutes; lift up, lay on a cloth, cut side down, and let drain for ten minutes. With a teaspoon scoop out the meat, leaving the shells intact. Finely chop meat and keep on a plate. Heat two tablespoons oil in a saucepan, add one finely chopped white onion and gently brown five minutes, then add two ounces raw rice with half bean finely chopped garlic; lightly brown five minutes, stirring once in a while. Add eggSUNDAY, FIRST WEEK OF AUGUST 663 plant meat with two gills tomato sauce (No. 16), half teaspoon salt, three saltspoons pepper and saltspoon nutmeg; mix well, cover pan, set in oven forty-five minutes. Remove, add two egg yolks, thoroughly mix, sprinkle half teaspoon salt in the eggplant shells, then fill with the preparation. Sprinkle a little bread crumbs over, place on a tin, arrange a few bits butter over each, set in oven fifteen minutes. Remove, dress on a dish with a folded napkin and serve. 2217. COFFEE £CLAIRS Prepare the eclairs exactly the same as chocolate Eclairs (No. 1279), but adding one tablespoon very strong-made coffee to the creme patissiere and substituting the glace au cafe for the glace au chocolate. 2218. GLACE AU CAFE Place two ounces glazing sugar in a saucepan with five drops of vanilla essence and one tablespoon very strong-made coffee, place pan on range and sharply stir with wooden spoon until lukewarm, remove and use as

From The International Cook Book, 1906, page 680. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fried Butterfish (636) Spring Lamb Chops with Bacon (319) 2219. EGGS COCOTTE WITH SORREL Thoroughly wash one quart fresh sound sorrel leaves, plunge in a quart boiling water ten minutes. Thoroughly drain, then press sorrel through a wire sieve into a saucepan. Add teaspoon good butter, three saltspoons salt, three saltspoons sugar and saltspoon white pepper. Stir on fire while heating two minutes. Evenly divide the puree into six egg-cocotte dishes. Carefully crack two fresh eggs into each dish. Season evenly with half teaspoon salt and two saltspoons pepper, pour a tablespoon cream over eggs of each dish, place on a tin, set in oven for five minutes. Remove and serve. Cold Chicken Broth (2006)

From The International Cook Book, 1906, page 681. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Porterhouse Steak with Smothered Onions (1342) Cold Pudding, Maraschino (1772) 2220. FRIED SOFT SHELL CRABS, DEVILLED Remove spongy parts under the side ppints^and aprons from twelve fresh soft shell crabs. Wash and thoroughly drain on cloth. Season with one teaspoon salt and half teaspoon pepper. Evenly spread a devilled butter (No. n) on both sides of crabs, lightly roll in flour, then place in a frying basket and fry in boiling fat six minutes. Remove, drain on a cloth, dress on hot dish with a folded napkin, decorate with a little fried parsley and six quarters lemon and serve. Celery (86) Clams (145 7) Salted Walnuts (954)

From The International Cook Book, 1906, page 681. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Punch, Stanley (1099) Tutti-Frutti Ice Cream (726) 2221. CONSOMME", MAGENTA Prepare, strain into another saucepan and keep simmering a consomme* (No. 52). With a very small Parisian scoop, scoop out as many, round pieces as you can from two medium carrots, two white turnips and two medium, sound, peeled raw potatoes; boil latter in a pint water with half teaspoon salt fifteen minutes, drain and keep hot. Add the carrots and turnips to the consomme with one gill green peas and half pint tomato sauce. Boil slowly forty-five minutes, then add potatoes with leaves from one branch parsley and one branch chervil, cook five minutes longer, remove, pour the consomme into a hot soup tureen and serve. 2222. COLD BROOK TROUT, RAVIGOTE SAUCE Trim and wipe three medium, fresh brook trout. Place in a saucepan pint water, half gill white wine, two tablespoons vinegar, one sliced onion, one branch parsley, a sprig thyme, a bay leaf, one clove, teaspoon salt and half teaspoon pepper, then boil five minutes; remove pan to a table and let thoroughly cool off in the broth. Dress fish on a cold dish with a folded napkin over, decorate with a little parsley greens and serve with a cold Ravigote sauce (No. 1441) separately. 2223. TOURNEDOS OF BEEF, CHASSEUR Trim off a little of the fat from top of a two-pound piece tenderloin of beef, then cut in six equal pieces. Neatly flatten, place on a deep dish with teaspoon salt, half teaspoon pepper, a sliced onion, one branch parsley, cut in pieces, one sprig thyme, two bay leaves, one bean crushed garlic, juice of a sound lemon and three tablespoons oil, then let marinade one and a half hours. Drain them. Heat a tablespoon melted butter in a black frying pan, add the filets and briskly fry two minutes on each side. Remove and arrange on a dish over six small round, freshly prepared slices df toast. Pour a Chasseur sauce over and serve. MONDAY, SECOND WEEK OF AUGUST 665 2224. SAUCE, CHASSEUR Place six finely chopped, sound shallots in a small saucepan with tablespoon melted butter and fry a nice light colour. Pour in one and a half gills white wine and let reduce until nearly dry, pour in one gill demi-glace (No. 122) and a gill tomato sauce (No. 16), add half teaspoon freshly chopped parsley, two saltspoons salt, one saltspoon pepper and twelve sliced canned mushrooms. Lightly mix, boil ten minutes, then use as directed. 2225. TOMATOES, TRE"VISE Cut six even-sized, large, fresh red tomatoes in halves crosswise. Squeeze out the liquor into a saucepan, keeping the shells; add one gill tomato sauce (No. 16), half gill claret, two ounces chopped cooked ham and half teaspoon finely chopped parsley. Place on fire and let reduce fifteen minutes, then add five tablespoons fresh bread crumbs; lightly mix. Remove from the fire, arrange tomatoes on a tin. Evenly season with half teaspoon salt, half teaspoon sugar and two saltspoons pepper. Evenly divide force in the twelve half tomatoes. Sprinkle a little grated Parmesan cheese over, arrange a few little bits butter on top, then set in oven twenty minutes. Remove, arrange on a hot dish and serve. 2226. ESCALOPES OF SWEETBREADS WITH PEAS Blanch and trim six sweetbreads (No. 33). Cut each in four even slices. Season with a teaspoon salt and half teaspoon white pepper, then lightly roll in flour. Heat two tablespoons melted butter in a frying pan, arrange in the slices, one beside another as much as possible, and gently fry for six minutes on each side. Remove, dress on a hot dish, one overlapping another, crown like. Spread a maitre d'hotel butter (No. 7) over. Place green peas (No. 1519) in the centre of the breads and serve.

From The International Cook Book, 1906, page 682. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fried Potatoes en Qtiartier (348) 2227. SHIRRED EGGS, LISBONNAISE Place four Spanish sweet peppers in a mortar and pound to a paste, then press through a wire sieve into a saucepan, add half teaspoon chopped tarragon and one and a half gills tomato sauce (No. 16), lightly mix and let reduce on fire ten minutes. Lightly butter six shirred-egg dishes, crack two fresh eggs into each dish. Season evenly with half teaspoon salt and two saltspoons pepper. Then divide sauce over the six dishes. Set in oven four minutes. Remove and serve. 2228. BROILED FRESH HADDOCK Procure three fresh haddock steaks of three-quarters of a pound each. Mix on a plate a tablespoon oil with teaspoon salt and half teaspoon white pepper, then repeatedly turn steaks in the seasoning. Arrange on the broiler and broil six minutes on each side. Remove, dress on a hot dish, spread a maitre d'hotel butter (No. 7) over the steaks, decorate with six quarters lemon and serve.

From The International Cook Book, 1906, page 683. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Green Corn (1864) 2229. CANAPE'S, MADISON Plunge thirty-six freshly opened little neck clams in a quart boiling water and boil three minutes. Drain well on a sieve, then finely chop them. Place in a saucepan with one and a half gills milk, one gill cream half a bean crushed garlic, half teaspoon chopped parsley, half teaspoon chopped chives, saltspoon cayenne pepper and one saltspoon grated nutmeg. Mix well and boil fifteen minutes, lightly mixing meanwhile. Add four tablespoons bread crumbs and two egg yolks. Sharply mix with wooden spoon while heating five minutes. Remove, place in a deep dish and let cool off. Cut from a stale loaf of sandwich bread six quarter-inch slices, pare off the crusts, lightly butter and toast a nice golden. Broil six thin slices ham one minute on each side. Place a piece of ham on top of each toast; pare the ham to even size of the toast. Then evenly spread the preparation over them; nicely smooth the surface. Mix on a plate an ounce of butter with one tablespoon grated Parmesan cheese and evenly spread over the six canape's, place on a tin, set in oven to bake ten minutes. Remove, dress on a dish with a folded napkin, decorate with six quarters of lemon and serve. 2230. CURRY OF VEAL, PONDICHERY Cut three pounds breast of veal in one-and-a-half-inch-square pieces, place in a saucepan with two quarts water, let come to a boil, then drain on sieve, replace veal in the saucepan, with an onion with two cloves stuck in it, two each carrots and turnips cut in quarters, one branch celery, one bean chopped garlic. Tie in a bunch two leeks, two branches parsley, one bay leaf and a sprig thyme, and add to the pan. Season with teaspoon salt, half teaspoon crushed pepper corn and one saltspoon grated nutmeg. Cover pan and boil one and a half hours. Melt a good tablespoon butter in a saucepan, add one sliced sound apple with a teaspoon curry powder, nicely brown ten minutes, then add one tablespoon flour. Stir well one minute. Strain the veal broth into this pan, mix well and briskly boil fifteen minutes. Remove herbs and all the vegetables from pan, then strain sauce over the veal, lightly mix, cook ten minutes. Pour into a deep dish, arrange rice (No. 490) around the veal and serve. TUESDAY, SECOND WEEK OF AUGUST 667 Radishes (58) Tunny (159?)

From The International Cook Book, 1906, page 684. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Jelly, Creme de Cocoa (678) 2231. VERMICELLI WITH MILK Place two quarts milk in an enamelled pan with half teaspoon salt, saltspoon cayenne pepper, saltspoon grated nutmeg and one ounce butter; then as soon as it comes to a boil strew in four ounces vermicelli, lightly mixing while adding it, and slowly simmer fifteen minutes. Dilute a tablespoon of arrowroot in half a gill of cream and two egg yolks, and add to the soup; sharply mix while cooking two minutes. Pour into a 2232. STRING BEANS, ORLEANNAISE Carefully break both ends and pull off strings from a quart of fresh, tender string beans, cut in two, then plunge in two quarts boiling water with teaspoon salt and half gill good vinegar and boil forty minutes. Thoroughly drain. Heat an ounce butter in a black frying pan, add one exceedingly fine-chopped sound white onion and gently fry five minutes, tossing once in a while. Add the beans. Season with half teaspoon salt, two saltspoons white pepper and half teaspoon chopped chervil, toss well, and briskly brown five minutes, frequently tossing meanwhile. Then squeeze in juice of half a sound orange, toss well for a minute

From The International Cook Book, 1906, page 685. Read from the scan by computer, so a word may be off; the page itself shows the original.

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2233. FRIED EGGS, VALENCIENNE Heat two tablespoons melted butter in a black frying pan. Carefully crack in twelve fresh eggs. Season with half teaspoon salt and two saltspoons white pepper; fry on range one minute, then set in oven five minutes. Remove, carefully slide them on a large hot dish. Prepare stewed tomatoes (No. 4), adding to them six sliced mushrooms and one sweet pepper cut in small squares, mix well five minutes, pour over the eggs and serve. Cold Celery Broth (1985) Shrimps, Mariniere (1124)

From The International Cook Book, 1906, page 685. Read from the scan by computer, so a word may be off; the page itself shows the original.

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New Carrots, Colbert (1264) Tapioca Pudding (574) 2234. FRITADELLES OF TURKEY Detach the meat from the turkey left over from yesterday and cut in small pieces. Cut into small pieces also twelve canned mushrooms and one ounce cooked lean ham. Mix in a saucepan one and a half tablespoons melted butter with two tablespoons flour, heat half ?, minute, stirring meanwhile, then pour in three gills broth, continually mix until it comes to a boil, then add the turkey, ham and mushrooms. Season with half teaspoon salt, one saltspoon cayenne and saltspoon grated nutmeg; pour in two tablespoons sherry. Mix well, then slowly cook fifteen minutes. Add two egg yolks, sharply mix while heating one minute and cook five minutes. Transfer to a dish, lightly butter the surface of the force and let get thoroughly cold. Divide it in twelve even parts, roll out on a lightly floured table, giving them a nice round cake form, dip in beaten eggs, then lightly roll in bread crumbs, drop in boiling fat and fry eight minutes. Lift up, dredge a little salt over, dress on a hot dish with a folded napkin, and serve with a tartare sauce Clams (i4S7)

From The International Cook Book, 1906, page 686. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pampano. Meuniere (1982) Potatoes, Be"arnaise (593) Noix of Beef, Braise Bourgeoise (1871) Roast Squabs (831) Lettuce Salad (148) Ice Cream, Souveraine (191) 2235. CREAM OF CORN, NEW ORLEANS Remove leaves and silk from six fresh, sound ears of green corn. Detach grains from cobs and place in a saucepan with three ounces peeled, chopped almonds, one sliced onion, two sliced leeks, two branches celery, one branch chervil, one and a half quarts white broth (No. 701), a quart milk, one heavy teaspoon salt, a saltspoon cayenne pepper, one saltspoon grated nutmeg and one saltspoon ground cinnamon; lightly mix and boil twenty-five minutes. Add three ounces rice and cook fifty minutes more. Press the cream through a sieve into a basin, then through a Chinese strainer into a saucepan, add half ounce butter and a gill cream; mix well while heatins; two minutes. Pour into a soup tureen and serve with bread croutons (No. 23) separately. WEDNESDAY, SECOND WEEK OF AUGUST 669

From The International Cook Book, 1906, page 686. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Picked-up Codfish (822) Broiled Beefsteaks, Maitre d 'Hotel (172) 2236. APRICOTS WITH CREAM Peel and cut eighteen fresh, sound ripe apricots in halves, remove stones, then slice and place on a compotier, sprinkle over two tablespoons powdered sugar, mix well; beat up one and a half gills cream until thick but not frothy, mix well, pour it over apricots and serve. 2237. OMELETTE WITH SAUSAGES Crack eight fresh eggs in a bowl, add half gill milk, half teaspoon salt and two saltspoons white pepper. Sharply beat with fork two minutes. Cut four skinned country sausages into quarter-inch pieces, place in a black frying pan with a tablespoon melted butter and fry five minutes, lightly tossing meanwhile, add half teaspoon freshly chopped parsley, pour in the eggs, sharply mix with a fork two minutes, let rest for half a minute; fold up the opposite sides to meet in centre, let rest for a minute. Turn upon a hot dish and serve.

From The International Cook Book, 1906, page 687. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 687 in the book