{"1": {"fulltext": "mill\\nCatherine Owen s\\ni New Cook 5ook\\nm\\nii i\\nIH", "height": "3930", "width": "2301", "jp2-path": "catherineowensne01owen_0001.jp2"}, "2": {"fulltext": "LIBRARY OF CONGRESS.\\nChap. __!_.._ Copyright No.\\nSheltL..Ml.4-..\\nUNITED STATES OF AMERICA.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0002.jp2"}, "3": {"fulltext": "", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0003.jp2"}, "4": {"fulltext": "", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0004.jp2"}, "5": {"fulltext": "CATHERINE OWEN S\\nNEW COOK BOOK\\nBY\\nCATHERINE OWEN\\n(Mrs. Nitsch)\\nA _\\nMOUNT VERNON. N. Y.,\\nHOUSEHOLD ECONOMICS CO.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0005.jp2"}, "6": {"fulltext": "15164\\nLitora.\\nTwo t:...prh:.. f fxf(/\u00c2\u00a3o\\nJUL 5 1900 I\\nOROLK Oiy)SK)N,\\nJUL 6 1900\\n0^\\n64898\\nCopyright, 1885,\\nBy O. M. DUNHAM.\\nCopyright, 1900,\\nBy GEORGE P. CASTLE.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0006.jp2"}, "7": {"fulltext": "PEEFACE TO :NEW EDITIOK\\nI HAVE endeavored in this book to help inexperienced\\nhousekeepers in the difficulties they find in using even\\nthe best recipes without some knowledge of cooking.\\nIn response to a general demand for more recipes than\\nwere included in the work as originally issued, I have\\nprepared the present edition to supply the deficiency.\\nIn the additions, I have tried, not so much to give a\\ngreat many recipes, as to give the best I know of each\\nkind, all tested by myself, and to give them so explicitly\\nthat they can be easily practised. Where there are\\nmany ways of cooking one thing I have given two\\nrecipes, one, the finest I know, and one more simple.\\nThe Author.\\nm", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0007.jp2"}, "8": {"fulltext": "", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0008.jp2"}, "9": {"fulltext": "PEEFAOE.\\nI HAVE endeavored to set forth in this little book that\\ncooking and cultivation are by no means antagonistic.\\nWho does not remember with affectionate admiration\\nCharlotte Bronte taking the eyes out of the potatoes\\nstealthily, for fear of hurting the feelings of her pur-\\nblind old servant; or Margaret Fuller shelling peas?\\nThe chief difficulty, I fancy, with women trying\\nrecipes is, that they fail and know not why they fail,\\nand so become discouraged, and this is where I hope to\\nstep in. But although this book does not deal chiefly\\nwith recipes, I shall yet give a few; but only when they\\nare, or I believe them to be, better than those in general\\nuse, or good things little known, or supposed to belong\\nto the domain of a French clief^ of which I have intro-\\nduced a good many. Should I succeed in making\\nthings that were obscure before clear to a few women, I\\nshall be as proud as was Mme. de Genlis when she\\nboasts in her Memoirs that she has taught six new dishes\\nto a German housewife. Six new dishes! When\\nBrillat-Savarin says: He who has invented one new\\ndish has done more for the pleasure of mankind than\\nhe who has discovered a star.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0009.jp2"}, "10": {"fulltext": "", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0010.jp2"}, "11": {"fulltext": "CONTENTS.\\nCHAPTER I.\\nPA6B\\nPreliminary remarks\\nCHAPTER II.\\nON BREAD.\\nSponge for bread.\u00e2\u0080\u0094 One cause of failure.\u00e2\u0080\u0094 Why home-made\\nbread often has a hard crust.\u00e2\u0080\u0094 On baking.\u00e2\u0080\u0094 Ovens.\u00e2\u0080\u0094 More\\nreasons why bread may fail to be good.\u00e2\u0080\u0094 Light rolls.\u00e2\u0080\u0094\\nRusks.\u00e2\u0080\u0094 Kreuznach horns.\u00e2\u0080\u0094 Kringles.\u00e2\u0080\u0094 Brioche (Paris\\nJockey Club recipe).\u00e2\u0080\u0094 Souflee bread.\u00e2\u0080\u0094 A novelty 13\\nCHAPTER III.\\nPASTRY.\\nWhy you fail in making good puff paste.\u00e2\u0080\u0094 How to succeed.\u00e2\u0080\u0094\\nHow to handle it.\u00e2\u0080\u0094 To put fruit pies together so that the\\nsyrup does not boil out.\u00e2\u0080\u0094 Ornamenting fruit pies.\u00e2\u0080\u0094 Risso-\\nlettes.\u00e2\u0080\u0094 Pastry tablets.\u00e2\u0080\u0094 Frangipane tartlets.\u00e2\u0080\u0094 Rules for\\nascertaining the heat of your oven\\nCHAPTER IV.\\nWHAT TO HAVE IN YOUR STORE-ROOM.\\nMushroom powder (recipe).\u00e2\u0080\u0094 Stock to keep, or glaze (recipe).\\n\u00e2\u0080\u0094Uses of glaze.\u00e2\u0080\u0094 Glazing meats, hams, tongues, etc.\u00e2\u0080\u0094\\nMaitre d hotel butter (recipe).\u00e2\u0080\u0094 Uses of it.\u00e2\u0080\u0094 Ravigotte or\\nMontpelHer butter (recipe).\u00e2\u0080\u0094 Uses of it.\u00e2\u0080\u0094 Roux.\u00e2\u0080\u0094 Blanc\\n(recipes).\u00e2\u0080\u0094 Uses of both.\u00e2\u0080\u0094 Brown flour, its uses 38\\nvii\\n33", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0011.jp2"}, "12": {"fulltext": "yiii Contents,\\nCHAPTER V.\\nLUNCHEONS.\\nPAGE\\nRemarks on what to have for hmcheons.\u00e2\u0080\u0094 English meat pies.\u00e2\u0080\u0094\\nWindsor pie.\u00e2\u0080\u0094 Veal and ham pie.\u00e2\u0080\u0094 Chicken pie.\u00e2\u0080\u0094 Raised\\npork pie.\u00e2\u0080\u0094 (Recipes).\u00e2\u0080\u0094 Ornamenting meat pies.\u00e2\u0080\u0094 Galan-\\ntine (recipe).\u00e2\u0080\u0094 Fish in jelly.\u00e2\u0080\u0094 Jellied oysters.\u00e2\u0080\u0094 A new-\\nmayonnaise luncheon for small families.\u00e2\u0080\u0094 Potted meats\\n(recipes).- Anchovy butter. A new omelet. Potato\\nsnow. Lyonnaise potatoes 35\\nCHAPTER VI.\\nA CHAPTER ON GENERAL MANAGEMENT IN YERY SMALL FAMILIES.\\nHow to have littJe dinners.\u00e2\u0080\u0094 Hints for bills of fare, etc.\u00e2\u0080\u0094 Filet\\nde bceut Chateaubriand (recipe).\u00e2\u0080\u0094 What to do with the\\nodds and ends.\u00e2\u0080\u0094 Various recipes.\u00e2\u0080\u0094 Salads.\u00e2\u0080\u0094 Recipes 47\\nCHAPTER VII.\\nFRYING.\\nWhy you fail. Panure or bread-crumbs, to prepare. How to\\nprepare flounders as filets de sole. Fried oysters. To\\nclarify dripping for frying.\u00e2\u0080\u0094 Remarks. Pate a frire a la\\nCareme. Same, a la Proven^ale. Broiling 55\\nCHAPTER VIII.\\nRoasting 62\\nCHAPTER IX.\\nBOILING AND SOUPS.\\nBoiling meat. Rules for knowing exactly the degrees of boil-\\ning. Vegetables. Remarks on making soup. To clear\\nsoup. Why it is not clear. Coloring pot-au-feu.\u00e2\u0080\u0094 Con-\\nsomme. Creme de celej i, a little known soup. Recipes. 65", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0012.jp2"}, "13": {"fulltext": "Contents, ix\\nCHAPTER X.\\nSAUCES.\\nRemarks on making and flavoring sauces. Espagnole or\\nbrown sauce as it should be. How to make fine white\\nsauce j Q\\nCHAPTER XI.\\nWARMING OVER.\\nRemarks. Salmi of cold meats.\u00e2\u0080\u0094 Boeuf a la jardiniere.^\\nBoeuf au gratin.\u00e2\u0080\u0094 Pseudo-beefsteak.\u00e2\u0080\u0094 Cutlets a la jar-\\ndiniere.\u00e2\u0080\u0094 Cromesquis of lamb.\u00e2\u0080\u0094 Sauce piquant. \u00e2\u0080\u0094Miroton\\nof beef.\u00e2\u0080\u0094 Simple way of warming a joint.\u00e2\u0080\u0094 Breakfast dish.\\n\u00e2\u0080\u0094Stuffed beef.\u00e2\u0080\u0094 Beef olives.\u00e2\u0080\u0094 Chops a la poulette.\u00e2\u0080\u0094\\nDevils.\u00e2\u0080\u0094 Mephistophelian sauce. \u00e2\u0080\u0094Fritadella, twenty re-\\ncipes in one i^q\\nCHAPTER XII.\\nON FRIANDISES.\\nBiscuit glacee at home (recipes).\u00e2\u0080\u0094 Iced souffles (recipes).\u00e2\u0080\u0094 Baba\\nand syrups for it (recipe).\u00e2\u0080\u0094 Savarin and synip (recipes).\u00e2\u0080\u0094\\nBouchees de dames.\u00e2\u0080\u0094 How to make Cura^oa.\u00e2\u0080\u0094 Maraschino.\\n^Noyeau g^\\nCHAPTER XIII.\\nFRENCH CANDIES AT HOME.\\nHow to make them.\u00e2\u0080\u0094 Fondants.\u00e2\u0080\u0094 Vanilla.\u00e2\u0080\u0094 Almond cream.\u00e2\u0080\u0094\\nWalnut cream.\u00e2\u0080\u0094 Tutti frutti.\u00e2\u0080\u0094 Various candies dipped\\nin cream.\u00e2\u0080\u0094 Chocolate creams.\u00e2\u0080\u0094 Foudant panache.\u00e2\u0080\u0094 Punch\\ndrops 91\\nCHAPTER XIV.\\nFOR PEOPLE OF VERY SMALL MEANS.\\nRemarks.\u00e2\u0080\u0094 What may be made of a soup bone.\u00e2\u0080\u0094 Several very-\\neconomical dishes.\u00e2\u0080\u0094 Pot roasts. Dishes requiring no\\nmeat\\n96", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0013.jp2"}, "14": {"fulltext": "X Contents^\\nCHAPTER XV.\\nPAGE\\nA FEW THINGS IT IS WELL TO REMEMBER 105\\nCHAPTER XVI.\\nOn SOME TABLE PREJUDICES 108\\nCHAPTER XVn.\\nA CHAPTER OF ODDS AND ENDS.\\nAltering recipes.\u00e2\u0080\u0094 How to have tarragon, burnet, etc. Re-\\nmarks on obtaining ingredients not in common use. An\\nimpromptu salamander. Larding needle. How to have\\nparsley fresh all winter without expense. On having\\nkitchen conveniences. Anecdote related by Jules Gouffee.\\n\u00e2\u0080\u0094On servants in America. A little advice by way of\\nvaledictory Ill\\nCHAPTER XVni. PAGE\\nBreakfast breads 11\\nCHAPTER XIX.\\nOmelettes 124\\nCHAPTER XX.\\nGeneral instructions 136\\nCHAPTER XXI.\\nForcemeats stuffing 131\\nCHAPTER XXII.\\nVegetables 134\\nCHAPTER XXIII.\\nSoups 140", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0014.jp2"}, "15": {"fulltext": "Contents. xi\\nCHAPTER XXIV. ^^ge\\nFish 150\\nCHAPTER XXV.\\nEntrees 157\\nCHAPTER XXVI.\\nRoasts 178\\nCHAPTER XXVII.\\nPoultry 184\\nCHAPTER XXVIII.\\nGame 191\\nCHAPTER XXIX.\\nSalads 196\\nCHAPTER XXX.\\nBoiled puddings of all kinds 201\\nCHAPTER XXXI.\\nPies, tarts and sweet omelettes 208\\nCHAPTER XXXII.\\nDishes for cheese course, or supper 216\\nCHAPTER XXXIII.\\nSauces, savory and sweet c 219\\nCHAPTER XXXIV.\\nCakes 233", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0015.jp2"}, "16": {"fulltext": "", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0016.jp2"}, "17": {"fulltext": "CATHERINE OWEN S\\nNEW COOK BOOK.\\nCHAPTER 1.\\nA FEW PRELIMIiTARY REMARKS.\\nAlexandre Dumas, juere, after writing five himdred\\nnovels, says, I wisli to close my literary career with a\\nbook on cooking.\\nAnd in the hundred pages or so of preface or perhaps\\noverture would be the better word, since m it a group\\nof literary men, while contributing recondite recipes,\\nflourish trumpets in every key to his huge volume he\\nsays, *Iwish to be read by people of the world, and\\npracticed by people of the art {gens de Vart) and al-\\nthough I wish, like every one who writes, to be read by\\nall the world, I wish to aid the practice, not of the pro-\\nfessors of the culinary art, but those whose aspirations\\npoint to an enjoyment of the good things of life, but\\nwhose means of attaining them are limited.\\nThere is a great deal of talk just now about cooking\\nin a lesser degree it takes its place as a popular topic\\nwith ceramics, modern antiques, and household art. The\\nfact of it being in a mild way fashionable may do a lit-\\ntle good to the eating world in general. And it may\\nmake it more easy to convince young women of refined.\\n1 1", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0017.jp2"}, "18": {"fulltext": ":2 Culture and Cooking.\\nproclivities that the art of cooking is not beneath their\\nattention, to know that the Queen of Enghind s daugh-\\nters and of course the cream of the London fair have\\nattended the lectures on the subject delivered at South\\nKensington, and that a young lady of rank, Sir James\\nColes s daughter, has been recording angel to the asso-\\nciation, is in fact the E. C. 0. who edits the Official\\nHandbook of Cookery.\\nBut, notwithstanding all that has been done to popu-\\nlarize the culinary art, one may go into a dozen houses,\\nand find the ladies of the family with sticky fingers,\\nscissors, and gum pot, busily porcelainizing clay jars,\\nand not find one where they are as zealously trying to\\nwork out the problems of the Official Handbook of\\nCookery.\\nI have nothing to say against the artistic distractions\\nof the day. Anything that will induce love of the beau-\\ntiful, and remove from us the possibility of a return to\\nthe horrors of hair-cloth andbrocatel and crochet tidies,\\nwill be a stride in the right direction. But what I do\\nprotest against, is the fact, that the same refined girls\\nand matrons, who so love to adorn their houses that they\\nwill spend hours improving a pickle jar, mediaevalizing\\ntheir furniture, or decorating the dinner service, wull\\nshirk everything that pertains to the preparation of food\\nas dirty, disagreeable drudgery, and sit down to a com-\\nmonplace, ill-prepared meal, served on those artistic\\nplates, as complacently as if dainty food were not a re-\\nfinement as if heavy rolls and poor bread, burnt or\\ngreasy steak, and wilted potatoes did not smack of the\\nshanty, just as loudly as coarse crockery or rag carpet\\nindeed far more so the carpet and crockery may be due", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0018.jp2"}, "19": {"fulltext": "A Few Preliminary Remarks. 3\\nto poverty, but a dainty meal or its reverse will speak\\nvolumes for innate refinement or its lack in the woman\\nwho serves it. You see by my speaking of rag carpets\\nand dainty meals in one breath, that I do not consider\\ngood things to be the privilege of the rich alone.\\nThere are a great many dainty things the household\\nof small or moderate means can have just as easily as\\nthe most wealthy. Beautiful bread light, white, crisp\\ncosts no more than the tough, thick-crusted boulder,\\nwith cavities like eye-sockets, that one so frequently\\nmeets with as liome-made tread. As Hood says:\\nWho has not met with home-made bread,\\nA heavy compound of putty and lead\\nDelicious coffee is only a matter of care, not expense\\nand indeed in America the cause of poor food, even in a\\nboarding-house, is seldom in the quality of the articles\\nso much as in the preparation and selection of them\\nyet an epicure can breakfast well with fine bread and\\nbutter and good coffee. And this leads me to another\\nthing many people think that to give too much atten-\\ntion to food shows gluttony. I have heard a lady say\\nwith a tone of virtuous rebuke, when the conversation\\nturned from fashions to cooking, I give very little time\\nto cooking, we eat to live only which is exactly what\\nan animal does. Eating to live is mere feeding. Brillat-\\nSavarin, an abstemious eater himself, among other witty\\nthings on the same topic says, V animal se repait,\\nTliomme mange, Vliomme d esprit seul salt manger.\\nNine people out of ten, when they call a man an\\nepicure, mean it as a sort of reproach, a man who is\\naverse to every-day food, one whom plain fare would\\nfail to satisfy but Grimod de la Reyniere, the most eel-", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0019.jp2"}, "20": {"fulltext": "4 Culture and Cooking,\\nebrated gourmet of his day, author of Almanack des\\nGourmands, and authority on all matters culinary of the\\nlast century, said, A true epicure can dine well on one\\ndish, provided it is excellent of its kind. Excellent,\\nthat is it. A little care will generally secure to us the\\nrefinement of having only on the table what is excellent\\nof its kind. If it is but potatoes and salt, let the salt be\\nground fine, and the potatoes white and mealy. Thack-\\neray says, an epicure is one who never tires of brown\\nbread and fresh butter, and in this sense every New\\nYorker who has his rolls from some favorite hotel, and\\nuses Philadelphia butter, is an epicure. There seems to\\nme, more mere animalism in wading through a long\\nbill of fare, eating three or four indilferently cooked\\nvegetables, fish, meat, poultry, each second-rate in qual-\\nity, or made so by bad cooking, and declaring that you\\nhave dined well, and are easy to please, than there is in\\ntaking pains to have a perfectly broiled chop, a fine po-\\ntato, and a salad, on which any true epicure could dine\\nwell, while on the former fare he would leave the table\\nhungry.\\nSpenser points a moral for m,e when he says, speaking\\nof the Irish in 1580, That wherever they found a plot\\nof shamrocks or water-cresses they had a feast but there\\nwere gourmets even among them, for some gobbled\\nthe green food as it came, and some picked the faultless\\nstalks, and looked for the bloom on the leaf.\\nThus it is, when I speak of good living, I do not\\nmean expensive living or high living, but living so that\\nthe table may be as elegant as the dishes on which it is\\nserved.\\nI believe there exists a feeling, not often expressed per-\\nhaps, but prevalent among young people, that for a lady", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0020.jp2"}, "21": {"fulltext": "A Few Prelimmary Remarks, e\\nto cook with her own hands is yulgar; to love to do it\\nshows that she is of low intellectual caliber, a sort of\\ndrawing-room Bridget. When or how this idea arose it\\nwould be difficult to say, for in the middle ages cooks\\nwere often noble a Montmorency was clief de cuisine to\\nPhilip of Valois Montesquieu descended, and was not\\nashamed of his descent, from the second cook of the\\nConnetable de Bourbon, who ennobled him. And from\\nLord Bacon, brightest, greatest, meanest of mankind,\\nwho took, it is said, great interest in cooking, to Talley-\\nrand, the Machiavelli of France, who spent an hour every\\nday with his cook, we find great men delighting in the\\nart as a recreation.\\nIt is surprising that such an essentially artistic people\\nas Americans should so neglect an art which a great\\nFrench writer calls the science mignonne oi all dis-\\ntinguished men of the world. Napoleon the Great so\\nfully recognized the social value of keeping a good table\\nthat, although no gourmet himself, he wished all his\\nchief functionaries to be so. ^^Keep a good table, he\\ntold them; ^^f you get into debt for it I will pay.\\nAnd later, one of his most devoted adherents, the Mar-\\nquis de Cussy, out of favor with Louis XVIII. on\\naccount of that very devotion, found his reputation as\\na gourmet very serviceable to him. A friend applied\\nfor a place at court for him, which Louis refused, till he\\nheard that M. de Cussy had invented the mixture of\\ncream, strawberries, and champagne, when he granted\\nthe petition at once. ISTor is this a solitary instance in\\nhistory where culinary skill has been a passport to for-\\ntune to its possessor. Savarin relates that the Cheva-\\nlier d Aubigny, exiled from France, was in London, in\\nutter poverty, notwithstanding which, by chance, he was", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0021.jp2"}, "22": {"fulltext": "6 Culture and Cookmg.\\ninvited to dine at a tavern frequented by the young bucks\\nof that day.\\nAfter he had finished his dinner, a party of young\\ngentlemen, who had been observing him from their table,\\nsent one of their number with many apologies and ex-\\ncuses to beg of him, as a son of a nation renowned for\\ntheir salads, to be kind enough to mix theirs for them.\\nHe complied, and while occupied in making the salad,\\ntold them frankly his story, and did not hide his pov-\\nerty. One of the gentlemen, as they parted, slipped a\\nfive-pound note into his hand, and his need of it was so\\ngreat that he did not obey the prompting of his pride,\\nbut accepted it.\\nA few days later he was sent for to a great house, and\\nlearned on his arrival that the young gentleman he had\\nobliged at the tavern had spoken so highly of his salad\\nthat they begged him to do the same thing again. A\\nvery handsome sum was tendered him on his departure,\\nand afterwards he had frequent calls on his skill, until\\nit became the fashion to have salads prepared by d Au-\\nbigny, who became a well-known character in London,\\nand was called tlie fashionable salad-maher. In a few\\nyears he amassed a Uxrge fortune by this means, and\\nwas in such request that his carriage would drive from\\nhouse to house, carrying him and his various condiments\\nfor he took with him everything that could give\\nvariety to his concoctions from one place, where his\\nservices were needed, to another.\\nThe contempt for this art of cooking is confined to this\\ncountry, and to the lower middle classes in England. By\\nthe lower middle classes I mean, what Carlyle terms\\nthegigocracy\u00e2\u0080\u0094 .e., people sufiiciently well-to-do to keep a\\ngig or phaeton well-to-do tradesmen, small professional", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0022.jp2"}, "23": {"fulltext": "A Few Preliminary Remarks. y\\nmen, the class whose womenkind would call themselves\\ngenteel, and many absurd stories are told of the\\ndetermined ignorance and pretense of these would-be\\nladies. But in no class above this is a knowledge of\\ncooking a thing to be ashamed of in England, indeed,\\nso far from that being the case, indifference to the sub-\\nject, or lack of understanding and taste for certain dishes\\nis looked upon as a sort of proof of want of breeding.\\nNot to like curry, macaroni, or parmesan, jy^i^ de fois\\ngras, mushrooms, and such like, is a sign that you have\\nnot been all your life accustomed to good living. Mr.\\nHardy, in his Pair of Blue Eyes, cleverly hits this\\nprejudice when he makes Mr. Swancourt say, I knew\\nthe fellow wasn t a gentleman; he had no acquired tastes,\\nnever took Worcestershire sauce.\\nBut it is in graceful, refined France that cookery is\\nand has been, a pet art. Any bill of fare or French\\ncookery book will betray to a thoughtful reader the at-\\ntention given to the subject by the wittiest, gayesb, and\\nmost beautiful women, and the greatest men. The high-\\nsounding names attached to French standard dishes are\\nno mere caprice or, homage of a French cook to the great in\\nthe land, but actually point out their inventor. Thus\\nBechamel was invented by the Marquis de Bechamel, as\\na sauce for codfish while Filets de Lapereau a la\\nBerry were invented by the Duchess de Berry, daughter\\nof the regent Orleans, who himself invented Pam a la\\nd Orleans, while to Richelieu we are indebted for hun-\\ndreds of dishes besides the renowned mayonnaise.\\nCailles a la Mirepois, Chartreuse a la Mauconseil,\\nPoidets a la Villeroy, betray the tastes of the three great\\nladies whose name they bear.\\nBut not in courts alone has the art had its devotees.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0023.jp2"}, "24": {"fulltext": "8 Culture and Cooking,\\nAlmost every great name in French literature brings to\\nmind something its owner said or did about cooking.\\nDumas, who was a prince of cooks, and of whom it is\\nrelated that in 1860, when living atVarennes, St. Maur,\\ndividing his time, as usual, between cooking and litera-\\nture (LorsquHl ne faisait pas saiiter un roman, il\\nfaisait sauter des petits oignons), on Mountjoye, a\\nyoung artist friend and neighbor, going to see him, he\\ncooked dinner for him. Going into the poultry yard,\\nafter donning a white apron, he wrung the neck of a\\nchicken; then to the kitchen garden for vegetables,\\nwhich he peeled and washed himself lit the fire, got\\nbutter and flour ready, put on his saucepans, then cooked,\\nstirred, tasted, seasoned until dinner time. Then he\\nentered in triumph and announced, Le diner est\\nservi. For six months he passed three or four days a\\nweek cooking for Mountjoye. This novelist s book says,\\nin connection with the fact that great cooks in France\\nhave been men of literary culture, and literary men often\\nfine cooks, It is not surprising that literary men have\\nalways formed the entourage of a great chef, for, to\\nappreciate thoroughly all there is in the culinary art,\\nnone are so well able as men of letters; accustomed as\\nthey are to all refinements, they can appreciate better\\nthan others those of the table, thus paying himself and\\nconfreres a delicate little compliment at the expense of\\nthe non-literary world; but, notwithstanding the naive\\nself-glorification, he states a fact that helps to point my\\nmoral, that indifference to cooking does not indicate re-\\nfinement, intellect, or social pre-eminence.\\nBrillat-Savarin, grave judge as he was, and abstemi-\\nous eater, yet has written the book of books on the art\\nof eating. It was he who said, Tell me what you eat.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0024.jp2"}, "25": {"fulltext": "A Few Preliminary Remarks. 9\\nI will tell you what you are, as pregnant with truth as\\nthe better-known proverb it paraphrases.\\nMalherbe loved to watch his cook at work. I think it\\nwas he who said, A coarse-minded man could never be\\na cook, and Charles Baudelaire, the Poe of France, takes\\na poet s view of our daily wants, when he says, that an\\nideal cook must have a great deal of the poet s nature,\\ncombining something of the voluptuary with the man\\nof science learned in the chemical principles of matter;\\nalthough he goes further than we care to follow Avhen\\nhe says, that the question of sauces and seasoning re-\\nquires a chapter as grave as 2^ feuilleton de scieiice.\\nIt has been said by foreigners that Americans care\\nnothing for the refinements of the table, but I think\\nthey do care. I have known many a woman in com-\\nfortable circumstances long to have a good table, many\\na man aspire to better things, and if he could only get\\nthem at home w^ould pay any money. But the getting\\nthem at home is the difficulty on a table covered with\\nexquisite linen, glass, and silver, whose presiding queen\\nis more likely than not a type of the American lady\\ngraceful, refined, and witty on such a table, with such\\nsurroundings, will come the plentiful, coarse, common-\\nplace dinner.\\nThe chief reason for this is lack of knowledge on the\\npart of our ladies: know how to do a thing yourself, and\\nyou will get it well done by others. But how are many\\nof them to know The daughters of the wealthy in\\nthis country often marry struggling men, and they know\\nless about domestic economy than ladies of the higher\\nranks abroad; not because English or French ladies take\\nmore part in housekeeping, but because they are at home\\nall their lives. Ladies of the highest rank never go to a", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0025.jp2"}, "26": {"fulltext": "10 Culture and Cooking.\\nboarding or any other school, and these are the women\\nwho, with some few exceptions, know best how things\\nshould be done. They are at home listening to criti-\\ncisms from papa, who is an epicure perhaps, on the\\nshortcomings of his own table, or his neighbors from\\nmamma, as to what the soup lacks, why cook is not a\\ncordon hleu, etc., while our girls are at school, far\\naway from domestic comments, deep in the agonies of\\nalgebra perhaps and directly they leave school, in many\\ncases they marry. As a preparation for the state of\\nmatrimony most of them learn how to make cake and\\npreserves, and the very excellence of their attainments\\nin that way proves how easy it would be for them, with\\ntheir dainty fingers and good taste, to far excel their Eu-\\nropean cousins in that art which a French writer says is\\nbased on ^^reason, health, common sense, and sound taste.\\nHere let me say, I do not by any means advocate a\\nwoman, who can afford to pay a first-rate cook, avoiding\\nthe expense by cooking herself on the contrary, I think\\nno woman is justified in doing work herself that she has\\nthe means given her to get done by employing others.\\nI have no praise for the economical woman, who, from\\na desire to save, does her own work without necessity for\\neconomy. It is not her work; the moment she can afford\\nto employ others it is the work of some less fortunate per-\\nson. But in this country, it often happens that a good\\ncook is not to be found for money, although the raw ma-\\nterial of which one might be made is much oftener at\\nhand. And if ladies would only practice the culinary art\\nwith as much, nay, half as much assiduity as they give to\\na new pattern in crochet devote as much time to attain-\\ning perfection in one dish or article of food, be it per-\\nfect bread, or some French dish which father, brother.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0026.jp2"}, "27": {"fulltext": "A Fczv Preliminary Remarks, 1 1\\nor husband goes to Delmonico s to enjoy, as they do to\\nthe crochet tidies or embroidered rugs with which they\\ndecorate their drawing-rooms, they could then take the\\nmaterial, in the shape of any ambitious girl they may\\nmeet with, and make her a fine cook. In the time they\\ntake to make a dozen tidies, they would have a dozen\\ndishes at their fingers ends; and let me tell yoU;, the\\nwoman who can cook a dozen things, outside of pre-\\nserves, in a perfect manner is a rarity here, and a good\\ncook anywhere, for, by the time the dozen are accom-\\nplished, she will have learned so much of the art of cook-\\ning that all else will come easy. One good soup, bouil-\\nlon, and you have the foundation of all others two\\ngood sauces, white sauce and brown, ^^les sauces meres\\nas the French call them (mothers of all other sauces),\\nand all others are matters of detail. Learn to make one\\nkind of roll perfectly, as light, plump, and crisp as\\nDelmonico s, and all varieties are at your fingers ends;\\nyou can have kringles, Vienna rolls, Kreuznach horns,\\nYorkshire tea cakes, English Sally Lunns and Bath\\nbuns all are then as easy to make as common soda bis-\\ncuit. In fact, in cooking, as in many other things, ce\\nn est que le premier pas que coiUe; failures are almost\\ncertain at the beginning, but a failure is often a step\\ntoward success if we only know the reason of the failure.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0027.jp2"}, "28": {"fulltext": "CHAPTER 11.\\nOI? BKEAD.\\nOf all articles of food, bread is perhaps the one about\\nwhich most has been written, most instruction given,\\nand most failures made. Yet what adds more to the\\nelegance of a table than exquisite bread or breads, and\\nunless you live in a large city and depend on the baker\\nwhat so rare A lady who is very proud of her table,\\nand justly so, said to me quite lately, I cannot under-\\nstand how it is we never have really fine home-made\\nbread. I have tried many recipes, following them\\nclosely, and I can t achieve anything but a common-\\nplace loaf with a thick, hard crust and as for rolls,\\nthey are my despair. I have wasted eggs, butter, and\\npatience so often that I have determined to give them\\nup, but a fine loaf I will try far.\\nAnd when you achieve the fine loaf, you may revel\\nin home-made rolls, I answered.\\nAnd so I advise every one first to make perfect bread,\\nlight, white, crisp, and thin-crusted, that rarest thing\\nin home-made bread.\\nI have read over many recipes for bread, and am con-\\nvinced that when the time allowed for rising is specified,\\nit is invariably too short. One standard book directs\\nyou to leave your sponge two hours, and the bread when\\nmade up a quarter of an liour. This recipe strictly\\nfollowed must result in heavy, tough bread. As bread\\n12", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0028.jp2"}, "29": {"fulltext": "On Bread, 13\\nis so important, and so many fail, I will give my own\\nmethod from beginning to end not that there are not\\nnumberless good recipes, but simply because they fre-\\nquently need adapting to circumstances, and altering a\\nrecipe is one of the things a tyro fears to do.\\nI make a sponge over night, using a dried yeast-cake\\nsoaked in a pint of warm water, to which I add a spoon-\\nful of salt, and, if the weather is warm, as much soda as\\nwill lie on a dime make this into a stiff batter with\\nflour\u00e2\u0080\u0094 it may take a quart or less, flour varies so much,\\nto give a rule is impossible but if, after standing, the\\nsponge has a watery appearance, make it thicker by\\nsprinkling in more flour, beat hard a few minutes, and\\ncover with a cloth\u00e2\u0080\u0094 in winter keep a piece of thick flan-\\nnel for the purpose, as a chill is fatal to your sponge\\nand set in a warm place free from draughts.\\nThe next morning, when the sponge is quite light-\\nthat is to say, at least twice the bulk it was, and like a\\nhoneycomb\u00e2\u0080\u0094 take two quarts of flour, more or less, as\\nyou require, but I recommend at first a small baking,\\nand this will make three small loaves in winter, flour\\nshould be dried and warmed put it in your mixing\\nbowl, and turn the sponge into a hole in the center.\\nHave ready some water, rather more than lukewarm, but\\nnot hot. Add it gradually, stirring your flour into the\\nsponge at the same time. The great fault in making\\nbread is getting the dough too stiff it should be as soft\\nas possible, without being at all sticky or wet. Now\\nknead it with both hands from all sides into the center\\nkeep this motion, occasionally dipping your hands into\\nthe flour if the dough sticks, but do not add more flour\\nunless the paste sticks very much if you have the right\\nconsistency it will be a smooth mass, very soft to the", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0029.jp2"}, "30": {"fulltext": "14 Culture and Cooking.\\ntouch, yet not stichy, but this may not be attained at a\\nfirst mixing without adding flour by degrees. When\\nyou have kneaded the dough until it leaves the bowl all\\nround, set it in a warm place to rise. When it is well\\nrisen, feels very soft and warm to the touch, and is twice its\\nbulk, knead it once more thoroughly, then put it in tins\\neither floured, and the flour not adhering shaken out, or\\nbuttered, putting in each a piece of dough half the size\\nyou intend your loaf to be. Now everything depends on\\nyour oven. Many people bake their bread slowly, leav-\\ning it in the oven a long time, and this causes a thick,\\nhard crust. When baked in the modern iron oven,\\nquick baking is necessary. Let the oven be quite hot,\\nthen put a little ball of paste in, and if it browns palely\\nin seven to ten minutes it is about right if it burns, it\\nis too hot open the damper ten minutes. Your bread,\\nafter it is in the tins, Avill rise much more quickly than\\nthe first time. Let it get light, but not too light twice\\nits hulk is a good rule but if it is light before your oven\\nis ready, and thus in danger of getting too porous, work\\nit down with your hand, it will not harm it, although it\\nis better so to manage that the oven waits for the bread\\nrather than the bread for the oven. A small loaf and\\nby all means make them small until you have gained\\nexperience will not take more than three quarters of an\\nhour to bake Avhen a nice yellow brown, take it out, turn\\nit out of the tin into a cloth, and tap the bottom if it is\\ncrisp and smells cooked, the loaf is done. Once the bot-\\ntom is brown it need remain no longer. Should that,\\nhowever, from fault of your oven, be not brown, but\\nsoft and white, you must put it back in the oven, the\\nbottom upwards. An oven that does not bake at the\\nbottom will, however, be likely to spoil your bread. It", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0030.jp2"}, "31": {"fulltext": "On Bread, 15.\\nis sometimes caused by a careless servant leaving a col-\\nlection of ashes underneath it satisfy yourself that all\\nthe flues are perfectly clean and clear before beginning\\nto bake, and if it still refuses to do its duty, change it,\\nfor you will have nothing but loss and vexation of spirit\\nwhile you have it in use. I think you will find this\\nbread white, evenly porous (not with small holes in one\\npart and caverns in another if it is so you have made\\nyour dough too stiff, and it is not sufficiently kneaded),\\nand with a thin, crisp crust. Bread will surely fail to\\nrise at all if you have scalded the yeast the water must\\nnever be too hot. In winter, if it gets chilled, it will\\nonly rise slowly, or not at all, and in using baker s or\\nGerman yeast take care that it is not stale, which will\\ncause heavy, irregular bread.\\nIn making bread with compressed yeast proceed in\\nexactly the same way, excepting that the sponge will not.\\nneed to be set over night, unless you want to bake very\\nearly.\\nIf you have once produced bread to your satisfaction\\nyou will find no difficulty in making rolls. Proceed as.\\nfollows\\nTake a piece of the dough from your baking after it.\\nhas risen once. To a piece as large as a man s fist take\\na large tablespoonful of butter and a little powdered\\nsugar work them into the dough, put it in a bowl, cover\\nit, and set it in a warm place to rise\u00e2\u0080\u0094 a shelf behind the\\nstove is best if you make this at the same time as\\nyour bread, you will find it takes longer to rise the\\nbutter causes that difference; when very light, much\\nlighter than your bread should be, take your hand and\\npush it down till it is not larger than when you put it\\nin the bowl let it rise again, and again push it down,.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0031.jp2"}, "32": {"fulltext": "l6 Culture and Cooking.\\nbut not so thoroughly do this once or twice more, and\\nyou have the secret of light rolls. You will find them rise\\nvery quickly, after once or twice pushing down. When\\nthey have risen the third or fourth time, take a little\\nbutter on your hands, and break off small pieces about\\nthe size of a walnut and roll them round. Either put\\nthem on a tin close together, to be broken apart, or an\\ninch or two from each other, in which case work in a\\nlittle more flour, and cut a cleft on the top, and once more\\nset to rise half an hour will be long enough generally,\\nbut in this case you must judge for yourself, they some-\\ntimes take an hour if they look swelled very much and\\nsmooth they will be ready. Have a nice hot oven, and\\nbake for twelve to fifteen minutes.\\nAdd a little more sugar to your dough and an Q%g, go\\nthrough the same process, brush them over with sugar\\ndissolved in milk, and you will have delicious rusks.\\nThe above is my own method of making rolls, and the\\nsimplest I know of but there are numbers of other\\nrecipes given in cookery books which would be just as\\ngood if the exact directions for letting them rise were\\ngiven. As a test and every experiment you try will be\\nso much gained in your experience follow the recipe\\ngiven for rolls in any good cookery book, take part of\\nthe dough and let it rise as therein directed, and bake,\\nset the other part to rise as direct, and notice the dif-\\nference.\\nKeeuznach Horns. Either take a third of the\\ndough made for bread with three quarts of flour, or set\\na sponge with a pint of flour and a yeast-cake soaked in\\nhalf a pint of warm water or milk, making it into a stif-\\nfish dough with another pint of flour; then add four\\nounces of butter, a little sugar, and two eggs; work well.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0032.jp2"}, "33": {"fulltext": "On Bread. ij\\nIf you use the bread dough, you will need to dredge in\\na little more flour on account of the eggs, but not very\\nmuch; then set to rise as for rolls, work it down twice or\\nthrice, then turn the dough out on the molding board\\nlightly floured, roll it as you would pie-crust into pieces\\nsix inches square, and quarter of an inch thick, make two\\nsharp, quick cuts across it from corner to corner, and you\\nwill have from each square four three-cornered pieces of\\npaste; spread each thinly with soft butter, flour lightly,\\nand roll up very lightly from the wide side, taking care\\nthat it is not squeezed together in any way lay them on\\na tin with the side on which the point comes uppermost,\\nand bend round in the form of a horseshoe; these will\\ntake some time to rise; when they have swollen much\\nand look light, brush them over with white of egg\\n(not beaten) or milk and butter, and bake in a good\\noven.\\nKki:n^gles are made from the same recipe, but with\\nanother Qgg and two ounces of sugar (powdered) added\\nto the dough when first set to rise; then, when well risen\\ntwo or three times, instead of rolling with a pin as for\\nhorns, break off pieces, roll between your hands as thick\\nas your finger, and form into figure eights, rings, fingers;\\nor take three strips, flour and roll them as thick as your\\nfinger, tapering at each end lay them on the board,\\nfasten the three together at one end, and then lay one\\nover the other in a plait, fasten the other end, and set to\\nrise, bake; when done, brush over with sugar dissolved in\\nmilk, and sprinkle with sugar.\\nAll these breads are delicious for breakfast, and may\\neasily be had without excessive early rising if the sponge\\nis set in the morning, dough made in the afternoon,\\nand the rising and working done in the evening when.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0033.jp2"}, "34": {"fulltext": "Lullilir iiiil onhiflfr.\\n\\\\m\\\\mj(\\\\ of fnnkin^ up \\\\\\\\\\\\\\\\a} m1l\u00c2\u00ab, }iorn\u00c2\u00ab, or krin^h^s, f u\u00c2\u00abfi\\nih\u00c2\u00ab rloti^li down Mioroiif/lily, (!ov*ir wi(,}\u00c2\u00bb w, ^Inrnp fohJf,\\nfjlr;U\u00c2\u00bb, Hr^l \\\\}\\\\\\\\i in r y^r/y ^!oM phwjo If i/i BMni/fir;r nol, of\u00c2\u00bb\\nice of mxHR^v\u00e2\u0080\u0094 MM?n tM^xi ffiornifif/, Roori m ili 5 f)ro i\u00c2\u00ab\\nttligtii, tfJoM, t l t/ l not pii^ li loy/n nny mrmv J H*\\ntery wn/fn \u00c2\u00abpoi, ^in wIi^^m li^ht, fmko,\\nIn F?Mrf(ni\u00c2\u00bb r^ n\u00c2\u00ab I Imivm r/jj/), I l}iinl if, pnfot?!,, to (\u00c2\u00bbn Vfrni\\ndnnt/Mf of Roorin^, l* fxiUi, liH If f^o la in Mmi R(\u00c2\u00bb(\u00c2\u00bbn^ i for*\\n\\\\)\\\\^m\\\\ \\\\x\\\\\\\\\\\\\\\\ for /v;IIr, or nnyfliio^ rii^jiiirinf/ l,o i i\u00c2\u00bbo 80V-\\nm \u00c2\u00ab/1 fim(\u00c2\u00ab\u00c2\u00ab, jfc j\u00c2\u00ab an fi\u00c2\u00bb\u00c2\u00abf?nlirtl prwmif/ioti.\\n\u00c2\u00bbffforiifi5, J \u00c2\u00abMp|)ow) f/1iG vciry nmno of Uiiw Hnlfifjliiblfi\\nFrf\u00c2\u00bbfir)l\u00c2\u00bb rluifify will rnll up m (Ik^ rnifMrfl (lyo of irinriy\\nwlio r \u00c2\u00bbMl Ifiiw JMMik llnii^ndi liMJ Rliop, Atf, (inind\\nIh uhIw, on I.Ih) IJoiil iv/u r)\u00c2\u00ab l*oiR\u00c2\u00aboni rn, wlnirn, on Hun-\\n(|ji,y aff/ortioonR, \u00c2\u00abr orn\u00c2\u00ab of l oy\u00c2\u00ab from Mki l yf fi\u00c2\u00ab form\\n(Iiimm wjffi III ^\u00e2\u0099\u00a6mnnil piiMxi, wnil/in^ Hk lionr\\nw(M\u00c2\u00abri (Jin [liJMfl (rf ^oM fi l\u00c2\u00bbri(M!lio pIhiII l\u00c2\u00bbn vmAy lo ox-\\nr linii^M for IJinJr i n,^ ir pona. lint I vrnliiro lo Mny, ft\\nrnnJI^y Ohm l/riorflin i\u00c2\u00ab rnrnjy nnlnn on Mii\u00c2\u00ab Ri l\u00c2\u00ab\u00c2\u00bb Urn AMnri-\\nl/ioi Tlioy l/r in^ M, I II)? dry wnhtomn lo jill, nml oRpojiiiiJly\\nttrortmf/jn of INi-riK, I ffJfMl tmuiy limnK in rmilu IlKitri,\\notjlnjnjti^ for IhiiJ p if|. .rt(uw jprm from Kmim li rri\u00c2\u00abn\u00c2\u00bbl\u00c2\u00ab,\\nmi 1 frotn wlnn^liinl P mnrli liookw, IhiI, n\u00c2\u00bb v r ^ww^mUsiX\\nIn profJiM inf/ Um i l\u00c2\u00bb Ml lirlor-lin tinlil I root willi (\u00c2\u00aboiif-\\nf R ^r\u00c2\u00ab ij,l Imh I^ Mm lAvrv do iUmlnv^^ n,f(/\u00c2\u00ab\u00c2\u00abr rciidini^\\nwliuili, I miiy lifiro Wrty, nJl rtoorniH of fJMiFrnnr li kllrflinn\\nttfc lni l liiM n no nlTorl, i\u00c2\u00ab \u00c2\u00abpnr wl lo miilui nvnrylhin^\\nplnln, from Mm \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\V^ puian-fmi, lo llm \u00c2\u00bbno\u00c2\u00abl, ^or^non\u00c2\u00ab\\nrnoiHiniciilnl p\\\\iil. And I woiiM r r\u00c2\u00bb rnny (inc who wn,nl\u00c2\u00ab(\\nlo liPCMmn prol)( i(Wil/ III liny i Vrncli (liRJt, l.o IlinJ. Iiook,\\nI ndlin^ wiirn ilnil, In following wirlnlly llin lJro(ilionN,\\nllmrc^will li no rniliiM jrt l,lin otin hool-, I linvn nmt\\nIVilli n lint Riihji nl, in \\\\vlii ji no niiii/ in in JMfl, l (n your", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0034.jp2"}, "35": {"fulltext": "Oft lirtmi^\\nlo\\ni \\\\vn IviuMvkMl^i^ \\\\i juii liavo it, U\u00c2\u00bb lill up. Hut to ilio\\nI AUIH \u00c2\u00bbUH 1\\\\I4Y-(J|jIIH UKCU I*) I OH HUhMUM.\\nSifl ono |M\u00c2\u00bbuu(l nf llnnr. hiko oho I ourlh of it, uud iulil\\nrulluM nuMolluMi hnll u oiilviMtr (mmmimivmmimI vommI. (Iim-\\n*oIv(mI in hair h ^ill ol wnnu whIim*. uimKo imIo m Mpougo\\nWilli it VPrt/ lifftv ni(\u00c2\u00bbr( wulcr. pul i( ni m wMini pliioo\\nWIUMI i( JM \u00c2\u00ab|oul\u00c2\u00bbl( ilM VoluiMl l!lK(\u00c2\u00bb Ihc of i\\\\\\\\0 lloui,\\ninnK\u00c2\u00abM\u00c2\u00bb liohMu lluMMMilor. uud pu( in il mii iMpiul (pitiuhl y\\noI mmK MuilMu^iir. mImmiI. n l(M\u00c2\u00abMp(\u00c2\u00bbotHnl. mimI I wo JMliloMpoon-\\nfulmif walrrloilisfjolvo IIumu. riinMM|iuirlorM ol n poun\u00c2\u00abl\\nof ImMor iuui four og^M. bonl w\u00c2\u00ab ll. ihou ndd iinolluM j.\\nIhmiI iigMiu, tnui 11*1(1 mhoIIkm-. initl c. .n imhl r.vwu \\\\\\\\\\\\\\\\\\\\v\\nluHMi us(m1 Iho pMMlo iuuhI. Im^ noH l\u00c2\u00bbu|. uol spivml I ir loo\\nUrni. M(l(l MMollior o^^- Now ini\\\\ tInM \\\\mft{v willi llu^\\n*^pougv Ihorou^liJv. lnMilin^ uulil I ho pnMli* Ioiivivm |Ih\u00c2\u00bb\\n\u00c2\u00bbi(loM of I ho howl, IhoM pul il in n oroidv i\\\\\\\\u\\\\ vowv \\\\v{\\nifc\u00c2\u00ablnntl four hours in m wnnu plnoo. Ihon turn il oul on\\nH iMMinl. sfimuf if iftnf ihuhh fuur h mps, roluni ii h.\\nI ho on\u00c2\u00bbok. und lol il. ri^o H^nin I wo honiN iv|i(\\\\.|l I ho\\nConnor proocw ol (hmhlin^ nnd M|\u00c2\u00bbroiidin^. tnid pul il in\\nH vorv oold phuM\u00c2\u00bb for lw(\u00c2\u00bb InuirM. ih uiiIiI you wmuI Io umo\\nIK Mold in Mny r(\u00c2\u00bbiMn you lik(\\\\ hul I In* Iimio hri.M^lu* Im\\nIw.. pioiMVM. nuo MM Ifiry o M^nin wa Iho olhor; I .irm Iho\\nhir^(\u00c2\u00bb \u00c2\u00ab\u00c2\u00bbno into u hull. iumKo m doi^p doprossioii m I ho vim*\\ntor. on whi(*h phivi* I ho Minnllor hnll. pnwin^ it ^onllv\\nIn out I wo or Ihioo ^msIiom round il wilh a Mhiirp Knifo,\\niinl hiiKo M, h( M.utirul ^ohhMi hrown. VUvnv hno( lnMir\\nKU(di M luxury, nnd no hww Io (muuo out riyhl. IIimI Iho\\nnHd\u00c2\u00bblo of niMKiii.. lh,Mn im W( II w.mIIi Hip l. iKiuy ntid\\nfor nn\u00c2\u00ab\u00c2\u00bblhor ronHon oyory mio Known Iho givnt dillhMiltv\\nol* nuilvin^: piilT pir^h* in MiiiunoM. jiiid a whorl pnslo im", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0035.jp2"}, "36": {"fulltext": "20 Culture and Cooking.\\nnever handsome but take a piece of brioche paste, roll\\nit out thin, dredge with flour, fold and roll again, then\\nuse as you would putf paste if for sweet pastry, a\\nlittle powdered sugar may be sprinkled through it in-\\nstead of dredging with flour. This makes a very hand-\\nsome and delicious crust. Or, another use to which it\\nmay be put is to roll it out, cut it in rounds, lay on\\nthem mince-meat, orange marmalade, jam, or merely\\nsprinkle with currants, chopped citron, and spices, fold,\\npress the edges, and bake.\\nBefore quitting the subject of breads I must introduce\\na novelty which I will call ^soufflee bread. It is\\nquickly made, possible even when the fire is poor, and so\\ndelicious that I know you will thank me for making\\nyou acquainted with it.\\nUse two or three eggs according to size you wish, and\\nto each Qgg a tablespoonful of flour. Mix the yolks\\nwith the flour and with them a dessert-spoonful of but-\\nter melted, and enough milk to make a ^qyj thick batter,\\nwork, add a pinch of salt and a teaspoouful of sugar,\\nwork till quite smooth, then add the whites of the eggs\\nin a firm froth, stir them in gently, and add a quarter\\nteaspoonful of soda and half a one of cream of tartar.\\nHave ready an iron frying-pan (or an earthen one that\\nwill stand heat is better), made hot with a tablespoonful\\nof butter in it, also hot, but not so hot as for frying.\\nPour the batter (which should be of the consistency of\\nsponge cake batter) into the pan, cover it with a lid\\nor tin plate, and set it back of the stove if the fire is\\nhot if very slow it may be forward when well risen\\nand near done, put it in the oven, or if the oven\\nis cold you may turn it gently, not to deaden it.\\nServe when done (try with a twig), the under side", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0036.jp2"}, "37": {"fulltext": "On Bread, 2 1\\nuppermost it should be of a fine golden brown and\\nlook like an omelet. This soufflee bread is equally\\ngood haked in a tin in which is rather more butter than\\nenough to grease it the oven must be very hot in-\\ndeed. Cover it for the few minutes with a tin plate or\\nlid, to prevent it scorching before it has risen when it\\nhas puffed up remove the lid, and allow it to brown, ten\\nto fifteen minutes should bake it turn it out as you\\nwould sponge cake very carefully, not to deaden it. To\\nsucceed with bread you must use the very best flour.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0037.jp2"}, "38": {"fulltext": "CHAPTER III.\\nPASTRY.\\nTo MAKE good puff paste is a thing many ladies are\\nanxious to do, and in wliicli they generally fail, and this\\nnot so much because they do not make it properly, as\\nbecause they handle it badly. A lady who was very\\nanxious to excel in pastry once asked me to allow her to\\nwatch me make paste. I did so, and explained that there\\nwas moi-e in the manner of using than in the making\\nup. I then gave her a piece of my paste when com-\\npleted, and asked her to cover some patty pans while I\\ncovered others, cautioning her as to the way she must\\ncover them yet, when those covered by her came out\\nof the oven they had not risen at all, they were like rich\\nshort paste while my own, made from the same paste,\\nwere toppling over with lightness. I had, Avithout say-\\ning anything, pressed my thumb slightly on one spot of\\none of mine in that spot the paste had not risen at all,\\nand I think this practical demonstration of what I had\\ntried to explain was more useful than an hour s talk\\nwould have been.\\nI will first give my method of making, which is the\\nusual French way of making feuilletonage.^^ Take\\none pound of butter, or half of it lard press all the\\nwater out by squeezing it in a cloth this is impor-\\ntant, as the liquid in it would wet your paste take a\\n(third of the butter, or butter and lard, and rub it into", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0038.jp2"}, "39": {"fulltext": "Pastry, 23\\none pound of fine flour add no salt if your butter is\\nsalted then take enough water (to which you may add\\nthe well-beaten white of an Qg%, but it is not absolutely\\nnecessary) to make the flour into a smooth, firm dough; it\\nmust not be too stiff, or it will be hard to roll out, or\\ntoo soft, or it will never make good paste it should roll\\neasily, yet not stick; work it till it is very smooth, then\\nroll it out till it is half an inch thick now lay the whole\\nof the butter in the center, fold one- third the paste over,\\nthen the other third it is now folded in three, with the\\nbutter completely hidden now turn the ends toward\\nyou, and roll it till it is half an inch thick, taking care,\\nby rolling very evenly, that the butter is not pressed out\\nat the other end now you have a piece of paste about\\ntwo feet long, and not half that width flour it lightly,\\nand fold over one third and under one third, which Avill\\nalmost bring it to a square again turn it round so that\\nwhat was the side is now the end, and roll. Most likely\\nnow the butter will begin to break through, in which\\ncase fold it, after flouring lightly, in three, as before, and\\nput it on a dish on the ice, covering it with a damp cloth.\\nYou may now either leave it for an hour or two, or till\\nnext day. Paste made the day before it is used is much\\nbetter and easier to manage, and in winter it may be kept\\nfor four or five days in a cold place, using from it as\\nrequired.\\nWhen ready to use your paste finish the making by\\nrolling it out, dredging a little flour, and doubling it in\\nthree as before, and roll it out thin do this until from\\nfirst to last it has been so doubled and rolled seven times.\\nGreat cooks differ on one or two points in making\\npastry for instance, Soyer directs you to put the yolk\\nof an ^gg instead of the white, and a squeeze of lemon", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0039.jp2"}, "40": {"fulltext": "24 Culture a}id Cooki)ig.\\njuice in(() Iho (lour, nud expressly forbids you to work it\\nbefore luldiui;- the mass of butter, Avliile Jules GoufTe\\nsnyv^, *Mvork it until smooth and shining/ I cannot\\nj)reteud to decide between these ditT( riug doctors, but I\\npursue lh(Miiet hod I liave j^iveu and always have liglit\\n])astry. And now lo llie handling- of it It must only be\\ntouched by the lightest lingers, every cut must be made\\nwith a sharp knife, and done with one (piick stroke so that\\nthe pasle is not dragged at all in covering a ])ie dish or\\npatty pan, you arc commonly directed to mold the paste\\nover it as thin as possibU\\\\ wliich conveys the idea that the\\npaste is to be pressed over and so nuule (bin this Avould\\ndestroy the finest paste in the world roll it thin, say\\nfor snuill larllels, k ss than a quarter of an inch thick,\\nfor a pie a. tritle tliieker, then lay the dish or tin to be\\ncovered on the past(\\\\ and cut out with a knife, dipped in\\nliot wa.tc^r or Hour, a. piece a little larger than the mold,\\nthen line with the ])iece you have cut, touching it as little\\nas ])ossibl(^ press only enough to nudvc the paste adhere\\nto the bottom, but on no account ])ress the border; to\\ntest tin* necessity of avoiding this, gently ])ress one s]iot\\non a tart, before putting it in tlu* ovcmu oidy so much as\\nmany ])eople always do in undoing ])ie, and watch the\\nresult. hen your tartlets or ])ies are made, take each\\nup on your left hand, and with a shar[) knife di})i)ed in\\nHour trim it round quickly. To make the cover of a\\nj)ie adhere to the under crust, lay the forefinger of your\\nright hand lengthwise round the border, but as far from\\nthe edge as you can, thus forming a groove for the syru] s,\\nand i)ressing the cover on at the sanu^ time. A Avord\\nhere about fruit pies Pile the fruit high in \\\\\\\\\\\\q center,\\nleaving a space all round the sides almost bare of fruit,\\nwhen the cover is on press gently the paste, as I have", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0040.jp2"}, "41": {"fulltext": "Pastry. 25\\noxplainod, into this groove, then iiuike two or three deep\\nlioles in the groove the juice will hoil out of these holes\\niind run round this groove, instead of boiling out through\\nllie edges and wasting.\\nThis is the ])astry-(a)()k s way of making ])i( s, and makes\\na mucli handsomer one than the usual Hat melJioil,\\nbesides saving your syrup. I\\\\) ornament fruit pies or\\ntartlets, whip the white of an Q.g^^ and stir in as much\\npowdered sugar as will make a thin meringue a largo\\ntablespoonful is usually enough then when your ])ies or\\ntartlets are baked. Lake them from the oven, glaze with\\nthe Qg and sugar, and retui n to the oven, leaving the\\ndoor open when it has sot into ji frosty icing they are\\nready to serve.\\nIt is worth while to accomplish ])ulf ])asLe, for so\\nmany dainty trifles may be made with it, which, at-\\ntempted with the ordinary short i)Mste, would be unsight-\\nly. Some of these that seem to me novel I will describe.\\nRissolettes are made with trimmings of puff paste; if\\nyou have about a iuarter of a])ound left, roll it out very\\nthin, about as thiek as a liffy-cent piece; put about half\\na spoonful of marniiilade or jam on it, in places ab6ut\\nan inch aj^art, wet lightly round each, and place a piece\\nof paste over id 1 take a small round cutter as large as\\na dollar, and press round the part where the marma-\\nlade or jam is with the thiek ])art of the cutter; then cut\\nthem out with a cutter a size larger, lay them on a bak-\\ning tin, brush over with white of egg; then cut some little\\nrings the size of a quarter dollar, ])ut one on each, Qgg\\nover again, aiul bake twenty minutes in a nice hot oven;\\nthen sift white sugar all over, put thomback in the oven\\nto glaze a litt,le red currant jelly in each ring looks\\npretty serve in the form of a pyramid.\\n3", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0041.jp2"}, "42": {"fulltext": "26 Culture and Cooking.\\nPastey Tablets.\u00e2\u0080\u0094 Out strips of paste three inches\\nand a half long, and an inch and a half wide, and as\\nthick as a twenty-five cent piece lay on half of them\\na thin filmy layer of jam or marmalade, not jelly; then\\non each lay a strip without jam, and bake in a quick\\noven. When the paste is well risen and brown, take\\nthem out, glaze them with white of Qgg and sugar,\\nand sprinkle chopped almonds over them return to\\nthe oven till the glazing is set and the almonds just\\ncolored; serve them hot or cold on a napkin piled log-\\ncabin fashion.\\nFeangipane Tartlets. One quarter pint of cream,\\nfour yolks of eggs, two ounces of flour, three macaroons,\\nfour tablespoonfuls of powdered sugar, the peel of a\\ngrated lemon, and a little citron cut very fine, a little\\nbrandy and orange-flower water. Put all the ingredi-\\nents, except the eggs, in a saucepan of course you will\\nmix the flour smooth in the cream first let them\\ncome to a boil slowly, stirring to prevent lumps\\nwhen the flour smells cooked, take it off the fire for\\na minute, then stir the beaten yolks of eggs into it.\\nStand the saucepan in another of boiling water and re-\\nturn to the stove, stirring till the eggs seem done about\\nfive minutes, if the water boils all the time. Line patty\\npans with puff paste, and fill with frangipane and bake.\\nOrnament with chopped almonds and meringue, or not,\\nas you please.\\nIt is very difficult to make fine puff paste in warm\\nweather, and almost impossible without ice for this\\nreason I think the brioche paste preferable; but if it\\nis necessary to have it for any purpose, you must take\\nthe following precautions\\nHave your water iced have your buttei as firm as", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0042.jp2"}, "43": {"fulltext": "Pastry. 2/\\npossible by being kept on ice till the last moment make\\nthe paste in the coolest place you have, and under the\\nbreeze of an open window, if possible make it the day\\nbefore you use it, and put it on the ice between every\\nturn, as each rolling out is technically called; then\\nleave it on the ice, as you use it, taking pieces from it as\\nyou need them, so that the warmth cannot soften the\\nwhole at once, when it would become quite unmanage-\\nable. The condition of the oven is a very important\\nmatter, and I cannot do better than transcribe the rules\\ngiven by Gouffe, by which you may test its fitness for\\nany purpose\\nPut half a sheet of writing paper in the oven; if it\\ncatches fire it is too hot; open the dampers and wait\\nten minutes, when i3ut in another piece of paper if it\\nblackens it is still too hot. Ten minutes later put in a\\nthird piece if it gets darTc hroion the oven is right for\\nall small pastry. Called ^darh hroion paper heat.\\nLight brown paper heat is suitable for vol-au-vetits or\\nfruit pies. Bark yelloiu paper heat for large pieces of\\npastry or meat pies, pound cake, bread, etc. Light yel-\\nlow paper heat for sponge cake, meringues, etc.\\nTo obtain these various degrees of heat, you try paper\\nevery t3n minutes till the heat required for your purpose\\nis attained. But remember that light yellow means\\nthe paper only tinged dark yellow, the paper the\\ncolor of ordinary pine wood; light brown is only a\\nshade darker, about the color of nice pie-crust, and dark\\nbrown a shade darker, by no means coffee color.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0043.jp2"}, "44": {"fulltext": "CHAPTER IV.\\nWHAT TO HAVE IK YOUR STORE-ROOM.\\nOi^^E great trouble with many young housekeepers is\\nbetrayed by the common remark, Cookery books al-\\nways require so many things that one never has in the\\nhouse, and they coolly order you to moisten with gravy,\\ntake a little gravy, as if you had only to go to the pump\\nand get it. It is very true that economy in cooking is\\nmuch aided by having a supply of various condiments\\nwarmed-over meat may then be converted into a delicious\\nlittle entree with little trouble. I would recommend,\\ntherefore, any one who is in earnest about reforming\\nher dinner table to begin by expending a few dollars in\\nthe following articles\\n1 bottle of capers,\\n1 bottle of claret,\\n1 olives.\\nwhite wine,\\n1 gherkins,\\n1\\nsherry for cooking\\n1 soy.\\nbrandy.\\n1 anchovies.\\nHarvey sauce,\\n1 tarragon vinegar.\\nwalnut ketchup.\\nAnd a package of compressed vegetables and a few bay leaves.\\nTen dollars thus spent may seem a good deal of money\\nto a young housewife trying to make her husband s salary\\ngo as far as it will but I assure her it is in the end an\\neconomy, especially in a small family, who are so apt to\\nget tired of seeing the same thing, that it has to be\\n38", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0044.jp2"}, "45": {"fulltext": "What to Have in Your Store-room. 29\\nthrown or given away. With these condiments and\\nothers I have yet to mention you will have no trouble\\nin using every scrap not using it and eating it from a\\nsense of duty, and wishing it was something better, but\\nenjoying it. With your store-room well provided, you\\ncan indeed go for gravy as if to the pump.\\nBesides the foregoing list of articles to be bought of\\nany good grocer, there are others which can be made at\\nhome to advantage, and once made are always ready.\\nMushroom powder I prefer- for j,aiy use to mushroom\\ncatsup it is easily made and its uses are infinite.\\nSprinkled over steak (when it must be sifted) or chops,\\nit is delicious. For ordinary purposes, such as flavoring\\nsoup or gravy, it need not be sifted. To prepare it, take\\na peck of large and very fresh mushrooms, look them over\\ncarefully that they are not wormy, then cleanse them\\nwith a piece of flannel from sand or grit, then peel them\\nand put them in the sun or a cool oven to dry they re-\\nquire long, slow drying, and must become in a state to\\ncrumble. Your peck will have diminished by the pro-\\ncess into half a pint or less of mushroom powder, but\\nyou have the means with it of making a rich gravy at a\\nfew minutes notice.\\nApropos of gravies that much- vexed question in\\nsmall households for without gravies on baud you can-\\nnot make good hash, or many other things that are mis-\\nerable without, and excellent with it. Yet how difficult\\nit is to have gravy always on hand every mistress of a\\nsmall family knows, in spite of the constant advice to\\nsave your trimming to make stock. Do by all means\\nsave your bones, gristle, odds and ends of meat of all\\nkinds, and convert them into broth but even if you\\ndo, it often happens that the days you have done so no", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0045.jp2"}, "46": {"fulltext": "30 Culture and Cooking.\\ngravy is required, and then it sours quickly in summer,\\nalthough it may be arrested by reboiling. In no family\\nof three or four are there odds and ends enough, unless\\nthere is a very extravagant table kept, to insure stock for\\nevery day. My remedy for this, then, is to make a\\nstock that will keep for months or years in other words,\\nglaze. So very rarely forming part of a housewife s\\nstores, yet so valuable that the fact is simply astonish-\\ning with a piece of glaze, you have a dish of soup on\\nan emergency, rich gravy for any purpose, and all with\\nthe expenditure of less time than would make a pot of\\nsweetmeats.\\nTake six pounds of a knuckle of veal or leg of beef,\\ncut it in pieces the size of an Qgg, as also half a pound\\nof lean ham then rub a quarter of a pound of butter on\\nthe bottom of your pot, which should hold two gallons\\nthen put in the meat with half a pint of water, three\\nmiddle-sized onions, with two cloves in each, a turnip, a\\ncarrot, and a small head of celery then place over a\\nquick fire, occasionally stirring it round, until the bot-\\ntom of the pot is covered with a thick glaze, which will\\nadhere lightly to the spoon then fill up the pot with\\ncold water, and when on the boiling point, draw it to the\\nback of the stove, where it may gently simmer three\\nhours, if veal, six if beef, carefully skimming it to re-\\nmove scum. This stock, as it is, will make a delicious\\nfoundation, with the addition of salt, for all kinds of\\nclear soup or gravies. To reduce it to glaze proceed as\\nfollows Pass the stock through a fine hair sieve or\\ncloth into a pan then fill up the pot again with liot\\nwater, and let it boil four hours longer to obtain all the\\nglutinous part from the meat strain, and pour both\\nstocks in a large pot or stew-pan together set it over the", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0046.jp2"}, "47": {"fulltext": "What to Have in Your Store-room, 31\\nfire, and let it boil as fast as possible with the lid off,\\nleaving a large spoon in it to prevent it boiling over, and\\nto stir occasionally. When reduced to about three pints,\\npour it into a small stew-pan or saucepan, set again to\\nboil, but more slowly, skimming it if necessary when\\nit is reduced to a quart, set it where it will again boil\\nquickly, stirring it well with a wooden spoon until it\\nbegins to get thick and of a fine yellowish-brown color\\nat this point be careful it does not burn.\\nYou may either pour it into a pot for use, or, what is\\nmore convenient for making gravies, get a sausage skin\\nfrom your butcher, cut a yard of it, tie one end very\\ntightly, then pour into it by means of a large funnel the\\nglaze from this cut slices for use. A thick slice dis-\\nsolved in hot water makes a cup of nutritious soup, into-\\nwhich you may put any cooked vegetables, or rice, or\\nbarley. A piece is very useful to take on a journey,\\nespecially for an invalid who does not want to depend on\\nwayside hotel food, or is tired of beef-tea.\\nThe foregoing is the orthodox recipe for glaze, and if\\nyou have to buy meat for the purpose the very best way\\nin which you can make it but if it happen that you\\nhave some strong meat soup or jelly, for which you have\\nno use while fresh, then boil it down till it is thick and\\nbrown (not burnt) it will be excellent glaze not so fine\\nin flavor, perhaps, but it preserves to good use what\\nwould otherwise be lost. Very many people do not\\nknow the value of pork for making jelly. If you live in\\nthe country and kill a pig, use his hocks for making glaze\\ninstead of beef.\\nGlaze also adds much to the beauty of many dishes.\\nIf roast beef is not quite brown enough on any one spot\\nset your jar of glaze for this purpose it is well to have-", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0047.jp2"}, "48": {"fulltext": "32 Culture and Cooking.\\nsome put in a jar as well as in the skin in boiling water.\\nKeep a small stiff brush snch as are sold for the pur-\\npose at house-furnishing stores, called a glazing brush,\\nare best but you may manage with any other or even a\\nstiff feather. When the glaze softens, as glue would do,\\nbrush over your meat with it, it will give the lacking\\nbrown or, if you have a ham or tongue you wish to\\ndecorate you may varnish it, as it were, with the\\nmelted glaze then when cold beat some fresh butter to\\na white cream, and with a kitchen sj^inge, if you have\\none, a stiff paper funnel if you have not, trace any\\ndesign you please on the glazed surface this makes a\\nvery handsome dish, and if your ham has been properly\\nboiled will be very satisfactory to the palate. Of the\\nboiling of ham I will speak in another chapter.\\nI have a few more articles to recommend for your\\nstore-room, and then I think you will find yourself equal\\nto the emergency of providing an elegant little meal if\\ncalled upon unexpectedly, provided you have any cold\\nsciaps at all in the house, and maitre dliotel butter.\\nTo make the latter, take half a pound of fine butter,\\none tablespoonful of very fresh parsley, chopped not too\\nfine, salt, pepper, and a small tablespoonful of lemon\\njuice mix together, but do not work more than suffi-\\ncient for that purpose, and pack in a jar, keeping it in a\\ncool place. A tablespoonful of this laid in a hot dish\\non which you serve beefsteak, chops, or any kind of fish,\\nis a great addition, and turns plain boiled potatoes into\\npomme de terre a la maitre dlwtel. It is excellent with\\nstewed potatoes, or added to anything for which parsley\\nis needed, and not always at hand a spoonful with half\\nthe quantity of flour stirred into a gill of milk or water\\nmakes the renowned maitre d^hotel sauce (or English", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0048.jp2"}, "49": {"fulltext": "What to Have in Your Store-room. 33.\\nparsley butter) for boiled fish, muttou^ or veal. In\\nshort, it is one of the most valuable things to have in\\nthe house. Equally valuable, even, and more elegant is\\nthe preparation known as Ravigotte or Montpellier\\nbutter.\\nTake one pound in equal quantities of chervil, tarra-\\ngon, burnet (pimpernel), chives, and garden cress (pep-\\npergrass) scald two minutes, drain quite dry pound in\\na mortar three hard eggs, three anchovies, and one scant\\nounce of pickled cucumbers, and same quantity of capers\\nwell pressed to extract the vinegar add salt, pepper, and\\na bit of garlic half as large as a pea, rub all through a\\nsieve then put a pound of fine butter into the mortar,\\nwhich must be well cleansed from the herbs, add the\\nherbs, with two tablespoonfuls of oil and one of tarragon\\nvinegar, mix perfectly, and if not of a fine green, add\\nthe juice of some pounded spinach.\\nThis is the celebrated heurre de Montpellier,^^ sold\\nin Paris in tiny jars at a high price. Ravigotte is the\\nsame thing, only in place of the eggs, anchovies, pickles,\\nand capers, put half a pound more butter it is good, but\\nless piquant.\\nPack in a jar, and keep cool. This butter is excel-\\nlent for many purposes. For salad, beaten with oil,\\nvinegar, and yolks of eggs, as for mayonnaise, it makes-\\na delicious dressing. For cold meat or fish it is excel-\\nlent, and also for chops.\\nTwo or three other articles serve to simplify the art of\\ncooking in its especially difficult branches, and in the\\nbranches a lady finds difficult to attend to herself with-\\nout remaining in the kitchen until the last minute before\\ndinner but with the aid of blanc and roux a fairly\\nintelligent girl can make excellent sauces.\\n2*", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0049.jp2"}, "50": {"fulltext": "34 Culture and Cooking.\\nFor roux melt slowly half a pound of butter over the\\nfire, skim it, let it settle, then dredge in eight ounces of\\nfine flour, stir it till it is of a bright brown, then put\\naway in a jar for use.\\nBlanc is the same thing, only it is not allowed to\\nbrown it should be stirred only enough to make all hot\\nthrough, then put away in a jar.\\nIf you need thickening for a white sauce and do not\\nwish to stand over it yourself, having taught your cook\\nthe simple fact that a piece of blanc put into the milk\\n\u00e2\u0080\u00a2hefore it boils (or it will harden instead of melt) and\\nallowed to dissolve, stirring constantly, will make the\\nsauce you wish, she will be able at all times to produce\\na white sauce that you need not be ashamed of. When\\nthe sauce is nearly ready to serve, stir in a good piece of\\nbutter a large spoonful to half a pint when mixed,\\nthe sauce is ready. Brown sauce can always be made\\nl)y taking a cup of broth or soup and dissolving in the\\nsame way a piece of the roux and also, if desired, a\\npiece of Montpellier butter. If there is no soup of course\\nyou make it with a piece of glaze.\\nBrown flour is also a convenient thing to have ready\\nit is simply cooking flour in the oven until it is a pale\\nbrown if it is allowed to get dark it will be bitter, and,\\nthat it may brown evenly, it requires to be laid on a large\\nflat baking pan and stirred often. Useful for thickening\\n\u00e2\u0096\u00a0stews, hash, etc.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0050.jp2"}, "51": {"fulltext": "CHAPTER V.\\nLUKCHEON\\nLuncheon is usually, in this country, either a forlorn\\nmeal of cold meat or hash, or else a sort of early dinner,\\nboth of which are a mistake. If it is veritably luncheon,\\nand not early dinner, it should be as unlike that later\\nmeal as possible for variety s sake, and, in any but very\\nsmall families, there are so many dishes more suitable\\nfor luncheon than any other meal, that it is easy to\\nhave great variety with very little trouble.\\nI wish it were more the fashion here to have many of\\nthe cold dishes which are popular on the other side the\\nAtlantic and, in spite of the fact that table prejudices\\nare very difficult to get over, I will append a few recipes\\nin the hope that some lady, more progressive than prej-\\nudiced, may give them a trial, convinced that their ex-\\ncellence, appearance, and convenience will win them\\nfavor.\\nBy having most dishes cold at luncheon, it makes it a\\ndistinct meal from the hot breakfast and dinner. In\\nsummer, the cold food and a salad is especially refresh-\\ning in winter, a nice hot soup or puree thick soup is\\npreferable at luncheon to clear, which is well fitted to\\nprecede a heavy meal and some savory entree are very\\ndesirable, while cold raised pie, galantine, jellied fish, and\\npotted meats may ever, at that season, find their appro-\\npriate place on the luncheon table. The potatoes, which", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0051.jp2"}, "52": {"fulltext": "36 Culture and Cooking.\\nare the only vegetable introduced at strict lunch, should\\nbe prepared in some fancy manner, as croquettes, mashed\\nand browned, a la mCiiti^e d hotel, or in snow. The latter\\nmode is pretty and novel I will, therefore, include it\\nin my recipes for luncheou dishes. Omelets, too, are\\nexcellent at luncheon.\\nIn these remarks I am thinking especially of large\\nfamilies, whose luncheon table might be provided with\\na dish of galantine, one of collared fish, and a meat pie,\\nbesides the steak, cutlets, or warmed-over meat, without\\nanything going to waste. In Avinter most cold jellied\\narticles will keep a fortnight, and in summer three or\\nfour days.\\nWindsor Pie. Take slices of veal cutlet, half an\\ninch thick, and very thin slices of lean boiled ham put\\nat the bottom of one of these veal-pie dishes or bak-\\ners about two to three inches deep, a layer of the veal,\\nseasoned, then one of ham, then one of force-meat, made\\nas follows Take a little veal, or if you have sausage-\\nmeat ready-made, it will do, as much fine dry bread-\\ncrumbs, a dessert-spoonful of finely chopped parsley, in\\nwhich is a salt-spoonful of powdered thyme, savory, and\\nmarjoram, if you have them, with salt and pepper, and\\nmix with enough butter to make it a crumbling paste;\\nlay a thin layer of this on the ham, then another of veal,\\nthen ham and force-meat again, until the dish is quite\\nfull. Lay something flat upon it, and then a weight for\\nan hour. You must have prepared, from bones and\\nscraps of veal, about a pint of stiff veal jelly pour this\\nover the meat, and then take strips of rich puff paste\\n(the hrioche paste would be excellent in hot weather),\\nwet the edge of the dish, and lay the strips round, press-\\ning them lightly to the dish roll the cover a little", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0052.jp2"}, "53": {"fulltext": "Luncheon, 37\\nlarger than the top of the dish, and lay it on, first wet-\\nting the surface, not the edge, of the strips round the\\nlips of the dish press the two together, then make a hole\\nin the center and ornament as you please but I never\\nornament the edge of a pie, as it is apt to prevent the\\npaste from rising. An appropriate and simple ornament\\nfor meat pies is to roll a piece of paste very thin, cut it\\nin four diamond-shaped pieces, put one point of each to\\nthe hole in the center so that you have one on each end,\\nand one each side, then roll another little piece of paste\\nas thin as possible, flour it and double it, then double it\\nagain, bring all the corners together in your hand, like\\na little bundle, then with a sharp knife give a quick cut\\nover the top of the ball of paste, cutting quite deeply,\\nthen another across if your cut has been clean and\\nquick, you will now be able to turn half back the leaves\\nof paste as if it were a half-blown rose. The ends which\\nyou have gathered together in your hand are to be in-\\nserted in the hole in the center of the pie Then brush\\nover with yolk of Qgg beaten very well in a little milk or\\nwater, and bake an hour and a half.\\nThis way of covering and ornamenting a pie is ap-\\npropriate for all meat pies pigeon pie should, however,\\nhave the little red feet skinned by dipping in boiling\\nwater, then rubbed in a cloth, Avhen skin and nails peel\\noff if allowed to lie in the water, the flesh comes too;\\nthen one pair is put at each end of the pie, a hole being\\ncut to insert them, or four are put in the center instead\\nof the rose.\\nThe Windsor pie is intended to be eaten cold, as are all\\nveal and ham pies, the beauty of the jelly being lost in\\na hot pie. Do not fail to try it on that account, for\\ncold pies are excellent things.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0053.jp2"}, "54": {"fulltext": "38 Culture and Cooking.\\nAnothee veal and ham pie, more usual, and proba-\\nbly the weal and hammer that mellered the organ\\nof Silas Wegg, was manufactured by Mrs. Boffin from\\nthis recipe it is as follows\\nTake the thick j)art of breast of veal, removing all the\\nbones, which put on for gravy, stewing them long and\\nslowly; put a layer of veal, pepper and salt, then a thin\\nsprinkling of ham; if boiled, cut in slices; if raw, cut a\\nslice in dice, which scald before using, then more veal\\nand again ham. If force-meat balls are liked, make\\nsome force-meat as for Windsor pie, using if you prefer it\\nchopped hard-boiled eggs in place of chopped meat, and\\nbinding into a paste with a raw Qgg then make into\\nballs, which drop into the crevices of the pie boil two\\nor three eggs quite hard, cut each in four and lay them\\nround the sides and over the top, pour in about a gill of\\ngravy, and cover the same as the Windsor pie. In either\\nof these pies the force-meat may be left out, a sweetbread\\ncut up, or mushroons put in.\\nA chicken pie to eat cold is very fine made in this way.\\nKaised pork pies are so familiar to every one who has\\nvisited England, and, in spite of the greasy idea, are so\\nvery good, that I introduce a well-triefl recipe, feeling\\nsure any one who eats pork at all will find it worth while\\nto give them a trial; they will follow it with many another.\\nThe paste for them is made as follows\\nRub into two pounds of flour a lil^eral half pound of\\nbutter, then melt in half a pint of hot, but not boiling\\nmilk, another half pound or it may be lard; pour this\\ninto the flour, and knead it into a smooth, firm paste.\\nProperly raised pies should be molded by hand, and I will\\nendeavor to describe the method in case any persever-\\ning lady would like to try and have the orthodox thing.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0054.jp2"}, "55": {"fulltext": "LuncJicon. 39\\nBut pie molds of tin, opening at the side, are to be\\nbought, and save much trouble; the mold, if used, should\\nbe well buttered, and the pie taken out when done, and\\nreturned to the oven for the sides to brown.\\nTo raise a pie, proceed thus While the paste is\\nwarm, form a ball of paste into a cone; then w^ith the\\nfist work inside it, till it forms an oval cujd continue to\\nknead till you have the walls of an even thickness, then\\npinch a fold all around the bottom. If properly done,\\nyou have an oval, flat-bottomed crust, with sides about\\ntwo inches high fill this with poi k, fat and lean\\ntogether, well peppered and salted; then work an oval\\ncover, as near the size of the bottom cover as you can,\\nand wet the edges of the wall, lay the cover on, and\\npinch to match the bottom; ornament as directed for\\nWindsor pie, wash with ^g^^, and bake a pale brown in a\\nmoderate oven they must be well cooked, or the meat\\nwill not be good. One containing a pound of meat may\\nbe cooked an hour and a quarter. All these pies are\\nserved in slices, cut through to the bottom.\\nGalantines are very handsome dishes, not very difficult\\nto make, and generally popular. I give a recipe for a\\nvery simple and delicious one\\nTake a fine breast of veal, remove all gristle, tendons,\\nbones, and trim to fifteen inches in length and eight\\nwide; use the trimmings and bones to help make the\\njelly, then put on the meat a layer of force-meat made\\nthus Take one pound of sausage meat, or lean veal, to\\nw^hich add half a pound of bread-crumbs, parsley and\\nthyme to taste; grate a little nutmeg, pepper, salt, and\\nthe juice of half a lemon have also some long strips an\\ninch thick of fat bacon or pork, and lean of veal, and\\nlean ham, well seasoned with pepper, salt, and finely", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0055.jp2"}, "56": {"fulltext": "40 Culture and Cooking.\\nchopped shallots. Lay on the meat a layer of force-\\nmeat an inch thick, leaving an inch and a half on each\\nside uncovered then lay on your strips of ham, veal,\\nand bacon fat, alternately; then another of force-meat,\\nbut only half an inch thick, as too much force-meat\\nwill spoil the appearance of tlie dish if you have any\\ncold tongue, lay some strips in, also a few blanciied\\npistachio nuts (to be obtained of a confectioner) will\\ngive the aj^pearance of true French galantine. Roll up\\nthe veal, and sew it with a packing or coarse needle and\\nfine twine, tie it firmly up in a piece of linen. Observe\\nthat you do not put your pistachio nuts amid the force-\\nmeat, where, being green, their appearance would be lost;\\nput them in crevices of the meats.\\nCook this in sufficient water to cover, in which you\\nmust have the trimmings of the breast and a knuckle of\\nveal, or hock of pork, two onions, a carrot, half a head\\nof celery, two cloves, a blade of mace, and a good bunch\\nof parsley, thyme and bay leaf, two ounces of salt. Set\\nthe pot on the fire till it is at boiling point, then draw\\nit to the back and let it simmer three hours, skimming\\ncarefully then take it from the fire, leaving it in the\\nstock till nearly cold; then take it out, remove the string\\nfrom the napkin, and roll the galantine up tighter if\\ntoo tight at first it will be hard tying the napkin at\\neach end only; then place it on a dish, set another dish\\non it, on which place a fourteen-pound weight; this will\\ncause it to cut firm. When quite cold, remove strings\\nand cloth, and it is ready to be ornamented with jelly.\\nWhen the stock in which the galantine was cooked is cold\\ntake off the fat and clarify it, first trying, however, if it\\nis in right condition, by putting a little on ice. Tf it is\\nnot stiff enough to cut firm, you must reduce it by boil-", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0056.jp2"}, "57": {"fulltext": "Lunelle on. 41\\ning if too stiff, that is approaching glaze, add a lUtle\\nwater, then clarify by adding whites of eggs, as directed\\nto clarify soup (see soups). A glass of sherry and two\\nspoonfuls of tarragon or common vinegar are a great\\nimjH ovemeut. Some people like this jelly cut in dice,\\nto ornament the galantine, part of it may then also serA^e\\nto ornament other dishes at the table. But I prefer to\\nhave the galantine enveloped in jelly, which may be done\\nby putting it in an oblong soup tureen or other vessel\\nthat will contain it, leaving an inch space all round,\\nthen pouring the jelly over it.\\nJellied fish is a favorite dish with many, and is very\\nsimple to prepare it is also very ornamental. Take\\nflounders or almost any flat fish that is cheapest at the\\ntime you require them. Clean and scrape them, cat\\nthem in small pieces, but do not cut off the fins put\\nthem in a stew-pan with a few small button onions or\\none large one, a half teaspoonful of sugar, a glass of\\nsherry, a dessert-spoonful of lemon juice, and a small\\nbunch of parsley. To one large flounder put a quart of\\nwater, and if you are going to jelly oysters put in their\\nliquor and a little salt. Stew long and slowly, skim-\\nming well then strain, and if not perfectly clear clarify\\nas elsewhere directed. (See if your stock jellies, by try-\\ning it on ice before you clarify.) ^^ow take a mold, put\\nin it pieces of cold salmon, eels that have been cooked,\\nor oysters, the latter only just cooked enough in the\\nstock to plump them pour a little of the jelly in the\\nmold, then three or four half slices of lemon, then oys-\\nters or the cold fish, until the mold is near full, dis-\\nposing the lemon so that it will be near the sides and\\ndecorate the jelly then pour the rest of the jelly ovei\\nall and stand in boilinoj water for a few minutes, ther", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0057.jp2"}, "58": {"fulltext": "42 Culture and Cooking,\\nput it in a cold place, on ice is best, for some hours.\\nWhen about to serve, dip the mold in hot water, turn\\nout on a dish, garnish with lettuce leaves or parsley and\\nhard-boiled eggs. The latter may be introduced into\\nthe jelly cut in quarters it* it is desired very ornamen-\\ntal force-meat balls made bright green with spinach juice\\nare also an improvement in appearance.\\nA New Mayokkaise (Soyer s).\u00e2\u0080\u0094 Put a quarter of a\\npint of stiff veal jelly (that has been nicely flavored with\\nvegetables) on ice in a bowl, whisking it till it is a white\\nfroth then add half a pint of salad oil and six spoon-\\nfuls of tarragon vinegar, hy degrees, first oil, then vine-\\ngar, continually whisking till it forms a white, smooth,\\nsauce-like cream season with half a teaspoonful of salt,\\na quarter ditto of white pepper, and a very little sugar,\\nwhisk it a little more and it is ready. It should be\\ndressed pyramidically over the article it is served with.\\nThe advantage of this sauce is that (although more deli-\\ncate than any other) you may dress it to any height\\nyou like, and it will remain so any length of time if\\nthe temperature is cool, it will remain hours without\\nappearing greasy or melting. It is absolutely necessary,\\nhowever, that it should be prepared on ice.\\nAll these dishes, however, are only adapted for large\\nfamilies, but there are several ways of improving on the\\nordinary lunch table of very small ones. And nothing\\nis more pleasant for the mistress of one of these very\\nsmall families than to have a friend drop in to lunch,\\nand have a recherche lunch to offer with little trouble.\\nWarming over will aid her in this, and to that chapter\\nI refer her but there are one or two ways of having\\ncold relishes always ready, which help out an impromptu\\nmeal wonderfully.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0058.jp2"}, "59": {"fulltext": "Lin I c /icon, 43\\nPotted meats are a great resource to English house-\\nkeepers this side the Atlantic they are chiefly known\\nthrough the medium of Cross Blackwell, though lat-\\nterly one or two American firms have introduced some\\nvery admirable articles of the sort. Home-made potted\\nmeats are, however, better and less expensive than those\\nbought they should be packed away in jars, Liebig s\\nextract of meat jars not being too small for the purpose,\\nas, while covered with the fat they keep well once\\nopened, they require eating within a week or ten days,\\nexcept in very cold weather.\\nPotted bloater is one of the least expensive and appe-\\ntizing of all potted meats. To make it, take two or three\\nor more bloaters, cut off the heads and cleanse them, put\\nthem in the oven long enough to cook them through;\\ntake them out, take off the skin, and remove the meat\\nfrom the bones carefully put the meat of the fish in a\\njar with half its weight of butter, leave it to sloivly cook\\nin a cool oven for an hour, then take it out, put the fish\\ninto a mortar or strong dish, pour the butter on it care-\\nfully, but don t let the gravy pass too, unless the fish is\\nto be eaten very quickly, as it would prevent it keeping.\\nBeat both butter and fish till they form a paste, add a\\nlittle cayenne, and press it into small pots, pouring on\\neach melted butter, or mutton suet. Either should be\\nthe third of an inch thick on the bloater. This makes\\nexcellent sandwiches.\\nPotted Ham. Take any remains of ham you have,\\neven fried, if of a nice quality, is good for the jourpose\\ntake away all stringy parts, sinew, or gristle, put it in a\\nslow oven with its weight of buti \u00c2\u00abr, let it stay macerat-\\ning in the butter till very tender, then beat it in a mor-\\ntar, add cayenne, and pack in pots in the same way as.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0059.jp2"}, "60": {"fulltext": "44 Culture mid Cooking,\\nthe bloater. Thus you may pot odds and ends of any\\nmeat or fish you have, and as a little potted meat goes a\\nlong way, when you have a little lobster, a bit of chicken\\nbreast, or even cold veal, I advise you to use it in this\\nway you will then have a little stock of dainties in the\\nhouse to fall back on at any time for unexpected calls\\na very important thing in the country.\\nPotted chicken or veal requires either a little tongue\\nor lean ham to give flavor but failing these, a little\\nravigotte butter, beaten in after the meat is well\\npounded, is by no means a bad substitute.\\nMany people like the flavor of anchovies, but do not\\nlike the idea of eating raw fish for these anchovy but-\\nter is very acceptable.\\nTake the anchovies out of the liquor in which they are\\npacked, but do not wash them, put them in twice their\\nweight of butter in a jar, wdiich stand in boiling water\\nset all back of the stove for an hour, then pound, add\\ncayenne, and pack in glasses.\\nUnexpected company to luncheon with a lady who has\\nto eat that meal alone generally, and (as is the unwise\\nway of such ladies) makes it a very slender meal, is one\\nof the ordeals of a young housekeeper company to lunch\\nand nothing in the house. But there is generally a\\ndainty luncheon in every house if you know how to pre-\\npare it there certainly always will be if you keep your\\nstore-room supplied with the things I have named. Let\\nthe table be prettily laid at all times, then if you have\\npotted meat and preserves, have them put on the table.\\nAre there cold potatoes? If so cut them up into potato\\nsalad, if they are whole if broken, warm them in a\\nwine-glass of milk, a teaspoonful of flour, and a piece\\nas large as an ^g^ of maitre dliotel butter. Have you", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0060.jp2"}, "61": {"fulltext": "Luncheon. 45\\nsuch scraps of cold meat as could not come to table? Toss\\nthem up with a half cup of water, a slice of glaze (oh,\\nblessed ever-ready glaze!) a teaspoonful of ravigotte, or\\nmaitre dliotel, and a teaspoonful of roux or blanc, ac-\\ncording as your meat is light or dark, season, and serve.\\nOr you have no meat, then you have eggs, and what bet-\\nter than an omelet and such an omelet as the following?\\nTake the crumb of a slice of bread, soak it in hot milk\\n(cold will do, but hot is better), beat up whites of four\\neggs to a high froth; mix the bread with all the milk it\\nwill absorb, 7io more, into a paste, add the yolks of eggs\\nwith a little salt, set the pan on the fire with an ounce of\\nbutter. Let it get very hot, then mix the whites of eggs\\nwith the yolks and bread lightly, pour in the pan, and\\nmove about for a minute if the oven is hot, when the\\nomelet is brown underneath, set the pan in the oven\\nfor five minutes, or until the top is set then double\\nhalf over, and serve. If your guests have a liking for\\nsweets, and your potted meats supply the savory part of\\nyour luncheon, then have a brown gravy ready to serve\\nwith it. Put into a half cup of boiling water a slice of\\nglaze, a spoonful of roux, and enough Harvey sauce, or\\nmushroom powder, to flavor. If your omelet is to be\\nsweet, before you fold it put in a layer of preserves.\\nThe advantage of the omelet I have here given is\\nthat it keeps plump and tender till cold, so that five\\nminutes of waiting does not turn it into leather, the\\ngreat objection with omelets generally.\\nPotatoes for luncheon, as I have said, should always\\nbe prepared in some fancy way, and snow is a very pretty\\none. Have some fine mealy potatoes boiled, carefully\\npoured off, and set back of the stove with a cloth over\\nthem till they are quite dry and fall apart then have a", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0061.jp2"}, "62": {"fulltext": "46 Culture and Cooking.\\nC()l{iTi(lor, or coarse wire sieve made hot and a hot disli in\\nwliich (0 servo iJiom, pass the lloiiry potatoes tliroui^li\\ntlie sieve, takin^^ care not to crusli tlie snow as it falls.\\nYou require a large dish lieaping full, and be careful\\nit is l ;ej)t liot;.\\nThis mode of preparing potatoes, although very pretty\\nand novel, must never he attcmi)ted with any biil, ihe\\nwhitest and mealiest kind.\\nThe remains of cold potatoes may he prepared thus:\\nPut threes ounces of l)ut(,ei- in a frying-pan in which fry\\nthree onions sliced till lender, hut not very brown, then\\njuit on the potatoes cut in slices, and shake them till\\nthey are of a nice brown color, put a spoonful of chopped\\n])arsl(^y, salt, pepper, and juice of a lemon, shake well\\nthat all may mix together, dish, and serve very hot.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0062.jp2"}, "63": {"fulltext": "CHAPTER VI.\\nA CHAPTEE OlST GEN^ERAL MAN^AGEMENT IN VERY\\nSMALL FAMILIES.\\nA VERY small family, *^a young menage,^ for in-\\nstance, is very much more difficult to cater for without\\nwaste than a larger one; two people are so apt to get tired\\nof anything, be it ever so good eating, when it has been\\non the table once or twice; therefore it would be useless\\nto make galantine or the large pies I have indicated, ex-\\ncept for occasions when guests are expected but, as I\\nhope to aid young housekeepers to have nice dishes when\\nalone, I will devote this chapter to their needs.\\nThe chapter on ^Vanning Over will be very useful\\nalso to this large class.\\nIn the first place it is well to have regard, when part\\nof a dish leaves the table, as to whether it, or any partic-\\nular part of it, will make a nice little cold dish, or a re-\\nchauffe; in that case have it saved, unless it is required\\nfor the servants dinner (it is well to manage so that it is\\nnot needed for that purpose); for instance, if there is the\\nwing and a slice or two of the breast of a chicken left, it\\nwill make a dainty little breakfast dish, or cold, in jelly,\\nbe nice for lunch. Tliere is always jelly if you have\\nroast chicken, if you manage properly, and this is how\\nyou do it\\nCarefully save the feet, throat, gizzard, and liver of\\nyour chickens; scald the feet by pouring boiling water\\n47", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0063.jp2"}, "64": {"fulltext": "48 Culture and Cooking.\\nover them; Icfive them just a minute, and pull off the\\nouter skin and nails; they come away very readil} leav-\\ning the feet delicately white; put these with the other\\ngiblets, properly cleansed, into a small saucepan with an\\nonion, a slice of carrot, a sprig of parsley, and a pint of\\nwater (if you have the giblets of one chicken), if of\\ntwo, put a quart; let this slowly simmer for two hours\\nand a half; it will be reduced to about half, and form a\\nstiff jelly when cold; a glass of sherry, and squeeze of\\nlemon, or teaspoonful of tarragon vinegar, makes this\\ninto a delicious asjjic, and should be added if to be eaten\\ncold. The jelly must of course be strained.\\nIn roasting chickens, if you follow the rule for meat,\\nthat is, put no water in the pan, but a piece of butter, and\\ndredge a very little flour over the chicken, you will have\\na nice brown glaze at the bottom of the pan, provided\\nit has been cooked in a quich oven; if in a cool oven\\nthere will be nothing brown at all but we will suppose\\nthe bird is browned to a turn pour your gravy from the\\ngiblets into the pan, take off every bit of the glaze or\\n\u00e2\u0096\u00a0osmazone that adheres, and let it dissolve, rubbing it\\nwith the back of the spoon then, if you are likely to\\nhave any chicken left cold, pour off a little gravy in a\\ncup through a flne strainer, leaving in your pan suffi-\\ncient for the dinner in this mash up the liver till it is\\na smooth paste which thickens the gravy, and serve.\\nSome object to liver, therefore the use of it is a matter\\nof taste. If you dress the chickens English fashion, you\\nwill need the liver and gizzard to tuck under the wings\\nin this case, stew only the feet and throat, using a little\\nmeat of any kind, if you have it, to take their place\\nbut on no account fail to use the feet, as they are as rich\\nin jelly as calves feet in proportion to their size.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0064.jp2"}, "65": {"fulltext": "General Management in Small Families, 49-\\nThe jelly laid aside will be enough to ornament and\\ngive relish to a little dish of cold chicken, and changes\\nit from a dry and commonplace thing to a reciter che one.\\nIf two chickens are cooked it is more economical than\\none there is, then, double the amount of gravy, gener-\\nally sufficient, if you lay some very nice pieces of cold\\nchicken in a bowl, to pour over it and leave it enveloped\\nin jelly you still tlien, if from dinner for two people,\\nhave perhaps joints enough to make a dish of curry or\\nfricassee, or any of the many ways in which cold chicken\\nmay be used, for which see chapter on Warming Over.\\nFor small households large joints are to be avoided,\\nbut even a small roast is a large joint when there are but\\ntwo or three to eat it. For this reason it is a good plan\\nto buy such joints as divide well. A sirloin of beef is\\nbetter made into two fine dishes than into one roast,\\nand then warmed over twice. Every one knows that\\nFilet de hmif Chateaubriand is one of the classical\\ndishes of the French table, that to a Frenchman luxury\\ncan go no further but every one does not know how\\nentirely within his power it is to have that dish as often\\nas he has roast beef how convenient it would be to so\\nhave it. Here it is When your sirloin roast comes from\\nthe butcher, take out the tenderloin or fillets, which you\\nmust always choose thick cut it across into steaks an\\ninch thick, trim them, cover them with a coat of butter\\n(or oil, which is much better), and broil them ten min-\\nutes, turning them often garnisli with fried potatoes,\\nand serve with sauce Chateauh viand, as follows Put a\\ngill of white wine (or claret will do if you have no\\nwhite) into a saucepan, with a piece of glaze, weighing\\nan ounce and a half add three quarters of a pint of\\nespagnole, and simmer fifteen minutes when ready to\\n3", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0065.jp2"}, "66": {"fulltext": "50 Culture and Cooking.\\nserve, thicken with two ounces of maitre cVhotel butter\\nin which a dessert-spoonful of flour has been worked.\\nThat is how Jules Gouffe s recipe runs but, as no small\\nfamily will keep espagnole ready made, allow a little more\\nglaze (of course the recipe as given may be divided to\\nhalf or quarter, provided the correct proportions are\\nretained), and use a tablespoonful of roux and iXiQmaitre\\ndliotel butter, both of which you have probably in your\\nstore-room if not, brown a little flour, chop some pars-\\nley, and add to two ounces of butter work them to-\\ngether, then let them dissolve in the sauce, for which\\npurpose let it go off the boil let the sauce simmer a\\nminute, skim, and serve.\\nThe sirloin of beef, denuded of its flllet, is still a good\\nroast and as you can t have yaur cake and eat it too,\\nand hot fresh roast beef is better than the same warmed\\nover, warm ye never so wisely, I think this plan may\\ncommend itself to those who like nice little dinners.\\nA nice little dinner of a soup, an entree, or made dish,\\nsalad, and dessert, really costs no more than frequent\\nroast meat, or even steak and pudding, by following\\nsome such plan as this\\nSunday. Pot-au-feu and roast lamb, leg of mutton\\nor other good joint, etc.\\nMonday. Eice or vermicelli soup made with remains\\n-of the houillo7i from pot-au-feu. If the Sunday joint\\nwas a fore or hindquarter of lamb it should have been\\ndivided, say the leg from the loin, thus providing choice\\nroasts for two days, and yet having enough cold lamb\\nthat favorite dish with so many for luncheon with a sal-\\nad and, surprising to say, after hot roast lamb for dinner\\nSunday, cold lunch for Monday, another roast Monday,\\nand cold or warmed up for lunch Tuesday, there will", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0066.jp2"}, "67": {"fulltext": "General Management in Small Families. 51\\nstill be (supposing as I do, in preparing this chapter,\\nthat the family consists only of gentleman, lady, and ser-\\nvant) remains enough from the two cold joints to make\\ncromesquis of lamb (see recipe), a little dish of mince, or\\na delicate saute of lamb for breakfast. It is surprising\\nwhat may be done with odds and ends in a small fam-\\nily a tiny plate of pieces, far too small to make an ap-\\npearance on the table, and which, if special directions\\nare not given, will seem to Bridget not worth saving,\\nwill, with each piece dipped into the batter a la Careme,\\nand fried in hot fat, make a tempting dish for breakfast,\\nor an entree for dinner or luncheon. Two tablespoonfuls\\nonly of chopped meat of any kind will make croquettes\\nfor two or three people hence, save the pieces. But\\nto return to our bills of fare I have given the two roasts\\nof lamb for consecutive days, because the weather in\\nlamb season is usually too warm to keep it wiien this\\ncan be done, however, it is pleasanter to leave the second\\njoint of lamb till Tuesday. Should a forequarter (abroad\\nheld in greater esteem than the hindquarter) have been\\nchosen, get the butcher to take out the shoulder in one\\nround thick joint, English fashion this crisply roasted\\nis far more delicious than the leg you then have the\\nchops to be breaded, and an excellent dish of the neck\\nand breast, either broiled, curried, stewed with peas, or\\nroast.\\nYet how often we see a whole quarter of lamb put in\\nthe oven for two or three people who get tired of the\\nsight of it cold, yet feel in economy bound to eat it.\\nShoi^ld sirloin of beef have been the Sunday dinner,\\nyou will know what to do with it, from directions al-\\nready given; and as a sirloin of beef, even with the fillet\\nout, will be more than required for one dinner, it may", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0067.jp2"}, "68": {"fulltext": "52 Culture and Cooknig.\\nserve for a third day, dressed in one of the various ways\\nI shall give in chapter on Warming Over. You have\\nstill at your disposal ths bouilli or beef from which you\\nhave made your pot-au-feu, which, if it has been care-\\nfully boiled, not galloped, nor allowed to fall to rags, is\\nvery good eating. Cut thin with lettuce, or in winter\\ncelery, in about equal quantities, and a good salad dress-\\ning, it is excellent; or, made into hash, fritadella, or even\\nrissoles, is savory and delicious only bear in mind with\\nthis, as all cooked meats, the gravy drawn out must be\\nreplaced by stock or glaze it is very easy to warm over\\nbouilli satisfactorily, as a cup of the soup made from it\\ncan always be kept for gravy.\\nA leg of mutton makes tvv^o excellent joints, and is\\nseldom liked cold as beef and lamb often are.\\nSelect a large fine leg, have it cut across, that each\\npart may weigh about equally; roast the thick or fillet end\\nand serve with or without onion sauce {a la souhise)\\nboil the knuckle in a small quantity of water, just\\nenough to cover it, with a carrot, turnip, onion, and\\nbunch of parsley, and salt in the water, serve with caper\\nsauce and mashed turnips. The broth from this is ex-\\ncellent soup served, thus Skim it carefully, take out\\nthe vegetables, and chop a small quantity of parsley very\\nfine, then beat up in a bowl two eggs, pour into them a\\nlittle of the broth not boiling\u00e2\u0080\u0094 beating all the time,\\nthen draw your soup back till it is off the boil, and pour\\nin the eggs, stirring continually till it is on the boiling\\npoint again (but it must not boil, or the eggs will cur-\\ndle and spoil the soup), and then turn it into a hot tureen\\nand serve. Use remains of the cold roast and boiled mut-\\nton together, to make made dishes; between the days of\\nhaving the roast and boiled mutton you may have had a", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0068.jp2"}, "69": {"fulltext": "General Management in Small Families. 53\\nfowl, and the remains from that will make you a second\\ndish to go with your joint.\\nThe remains from the first cooked mutton, in form\\nof curry, mince, salmi, or sauU, will be a second dish\\nwith your fowl.\\nVeal is one of the most convenient things to have for\\na small family, as it warms over in a variety of ways, and\\nin some is actually better than when put on the table as\\na joint. By having a little fish one day, instead of soup^\\nand a little game another, and remembering when you\\nhave an especially dainty thing, to have one with it a\\nlittle more substantial and less costly, you may have vari-\\nety at little expense.\\nFor instance, if yon find it convenient to have for din-\\nner fritadelle (see Warming Over or miroton of beef,\\nor cold mutton curried, you might have broiled birds, or\\nroast pigeon, or game. In this consists good manage-\\nment, to live so that the expenses of one day balance\\nthose of the other\u00e2\u0080\u0094 unless you are so happily situated\\nthat expense is a small matter, in which case these re-\\nmarks will not apply to you at all. Then, never mind\\nwarming over, or making one joint into two; let your\\npoor neighbors and Bridget s friends enjoy your superflu-\\nity. To the woman with a moderate income it usually\\nis a matter of importance, or ought to be, that her\\nweekly expenditure should not exceed a certain amount,\\nand for this she must arrange that any extra expense is\\nbalanced by a subsequent economy.\\nSalads add much to the health and elegance of a din-\\nner it is in early spring an expensive item if lettuce is\\nused; but no salad can be more delicious or more health-\\nful than dressed celery; and by buying when cheap, ar-\\nranging with a man to lay in your cellar, covered with.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0069.jp2"}, "70": {"fulltext": "54 Culture and Cooking.\\nsoil, enough for the winter s use, it need cost but moder-\\nately. Celeraic, or turnip-rooted celery is another salad\\nthat is yery popular with our German friends; it is a\\nbulbous celery, the root being the part eaten these are\\ncooked like potatoes, cut in slices, and dressed with oil\\nand vinegar, or mayonnaise, it is exceedingly good.\\nPotato salad is always procurable, and in summer at\\nlunch, instead of the hot vegetable, or in winter when\\ngreen salad is dear, is very valuable. It may be varied\\nby the addition, one day, of a few chopped pickles, an-\\nother, a little onion, or celery, or parsley, or tarragon, a\\nlittle ravigotte butter beaten to cream with the vinegar^,\\nor with meat, as follows Boil the potatoes in their skins,\\npeel them, cut them into pieces twice the thickness\\nof a fifty-cent piece, and put them into a salad bowl with\\ncold meat (bouilli from soup is excellent) put to them\\na teaspoonful of salt, half that quantity of pepjoer, two\\ntablespoonfuls of vinegar, three or even four of oil, and\\na teaspoonful of chopped parsley. You can vary this by\\nputting at different times some chopped celery or pickles,\\nolives, or anchovies.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0070.jp2"}, "71": {"fulltext": "CHAPTER VII.\\nOK FKYIKG AKD BROILING.\\nFryikg is one of the operations in cookery in which\\nthere are more failures than any other, or, at least, there\\nappear to be more, because the failure is always so very\\napparent. Nothing can make a dish of breaded cutlets\\non which are bald white spots look inviting, or livid-\\nlooking fish, just flaked here and there with the bread\\nthat has been persuaded to stay on. And, provided you\\nhave enough fat in the pan\u00e2\u0080\u0094 there should always be\\nenough to immerse the article therefore use a deep iron\\nor enameled pan there can be but two reasons why you\\nfail. Your fat has not been hot enough, or your crumbs\\nhave not been fine and even.\\nMany suppose when the fat bubbles and boils in the\\npan that it is quite hot it is far from being so. Others\\nagain are so much nearer the truth that they know it\\nmust become silent, that is, boil and cease to boil, before\\nit is ready, but even that is not enough; it must be silent\\nsome time, smoke, and appear to be on the point of burn-\\ning, then drop a bit of bread in; if it crisps and takes\\ncolor directly, quickly put in your articles.\\nThese articles, whether cutlets or fish, must have been\\ncarefully prepared, or herein may lie the second cause of\\nfailure. Any cookery book will give you directions how\\nto crumb, follow them but what some do not tell you\\nis, that your bread-crumbs should be finely sifted; every\\n55*", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0071.jp2"}, "72": {"fulltext": "$6 Culture and Cooking.\\ncoarse crumb is liable to drop off and bring with it a\\ngood deal of the surrounding surface.\\nI also follow the French plan in using the Qgg, and\\nmix with it oil and water in the proportion of three\\neggs, one tablespoonful of oil, one of water, and a little\\nsalt, beat together and use. It is a good plan to keep a\\nsupply of panure or dried bread-crumbs always ready.\\nCut any slices of baker s bread, dry them in a cool oven\\nso that they remain quite colorless, or they will not do\\nfor the purpose. When as dry as crackers, crush under\\na rolling-pin, and sift keep in a jar for use.\\nIn no branch of cooking is excellence more appreci-\\nated than in that of frying. A dish of filets de sole or\\ncutlets, crisp and golden brown, is an ornament to any\\ntable, and is seldom disdained by any one. Apropos of\\nfilets de sole; it is very high-sounding yet very attainable,\\nas I shall show. I was staying with a friend early in\\nspring, a lady always anxious for table novelties. Oh,\\ndo tell me what fish to order, I should like something\\nfried, now that you are here to tell cook how to do it\\nshe hasn t the wildest idea, although she would be\\nastounded to hear me say so. Have you ever\\nhad flounders I asked. Flounders My friend s\\npretty nose went up the eighth of an inch, and her con-\\nfidence in my powers as counselor went down to zero.\\nFlounders but they are a very common fish you\\nknow. I know they are very delicious, I answered.\\nOrder them, and trust me but I must coax the\\nautocrat of your kitchen to allow me to cook and pre-\\npare them myself.\\nAn hour before dinner I went into the kitchen, put\\nat least a pound of lard into a deep frying-pan, and\\nset it where it would get gradually hot, then I turned", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0072.jp2"}, "73": {"fulltext": "Oft Frying and Broiling. t^j\\nmy attention to the fish they were thick, firm floun-\\nders, and were ready cleaned, scraped, and the heads\\noff. I then proceeded to bone one in the following\\nway Take a sharp knife and split the flounder right\\ndown the middle of the back, then run the knife care-\\nfully between the flesh and bones going toward the edge.\\nYou haye now detached one quarter of the flesh from\\nthe bone, do the other half in the same way, and when\\nthe back is thus entirely loose from the bone, turn the\\nfish over and do the same with the other part. You will\\nnow find you can remove the bone whole from the fish,\\ndetaching, as you do so, any flesh still retaining the\\nbone, then you have two halves of the fish cut away\\nthe fins, and you have four quarters of solid fish. Now\\nsee if the fat is very hot, set it forward while you wipe\\nyour fish dry, and dip each piece in milk, then in flour.\\nTry if the fat is hot by dropping a crumb into it if it\\nbrowns at once, put in the fish. When they are beauti-\\nfully brown, which will be in about ten minutes, take\\nthem up in the colander, and then lay them on a towel\\nto absorb any fat, lay them on a hot dish, and garnish\\nwith slices of lemon and parsley or celery tops.\\nNow when this dish made its appearance, my friend s\\nhusband, a hon vivant, greeted it with, Aha! Filets\\nde sole h la Delmonico,^^ and as nothing to the con-\\ntrary was said until dinner was over, he ate them under\\nthe impression that they were veritable filets de sole.\\nOf course I can t pretend to say whether M. Delmonico\\nimports his soles, or uses the homely flounder but I do\\nknow that one of his frequenters knew no difference.\\nOysters should be laid on a cloth to drain thoroughly,\\nthen rolled in fine sifted cracker dust, and dropped into\\nvery hot fat; do not put more oysters in the pan than\\n3*", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0073.jp2"}, "74": {"fulltext": "58 Culture and Cooking.\\nwill fry without one overlapping the other. Very few\\nminutes w^ill brown them beautifully, if your fat was hot\\nenough, and as a minute too long toughens and shrinks\\nthem, be very careful that it browns a cube of bread al-\\nmost directly, before you begin the oysters. Egg and\\nbread-crumb may be used instead of cracker dust, but it\\nis not the proper thing, and is a great deal more trouble.\\nShould you be desirous of using it, however, the oysters\\nmust be carefully wiped dry before dipping them; while\\nfor cracker dust they are not wiped, but only drained\\nwelL\\nFish of any kind, fried in batter a la Car erne (see\\nrecipe), is very easy to do, and very nice.\\nCarefully save veal, lamb, beef, and pork drippings.\\nKeep a crock to put it in, and, clarified as I shall direct,\\nit is much better than lard for many purposes, and for\\nfrying especially it does not leave the dark look that is\\nsometimes seen on articles fried in lard. The perfection\\nof ^^friture, or frying-fat, according to Gouffe, is equal\\nparts of lard and beef fat melted together.\\nYet there are families where dripping is never used\\nis looked upon as unfit to use while the truth is that\\nmany persons quite unable to eat articles fried in lard\\nwould find no inconvenience from those fried in beef fat.\\nIt is as wholesome as butter, and far better for the\\npurpose. Butter, indeed, is only good for frying such\\nthings as omelets or scrambled eggs things that are\\ncooked in a very short time, and require no great degree\\nof heat.\\nThe same may be said of oil, than which, for fish,\\nnothing can be better. Yet it can only be used once,\\nand is unsuitable for things requiring long-sustained\\nheat, as it soon gets bitter and rank.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0074.jp2"}, "75": {"fulltext": "On Frying aiid Broiling, 59\\nDo not be afraid to put a pound or two of fat in your\\npan for frying it is quite as economical as to put less\\nfor it can be used over and over again, a pail or crock\\nbeing kept for tlie purpose of receiving it. Always in\\nreturning it to the crock pour it through a fine strainer,\\nso that no sediment or brown particles may pass which\\nwould spoil the next frying.\\nTo clarify dripping, when poured from the meat-j^an,\\nit should go into a bowl, instead of the crock in which\\nyou wish to keep it. Then pour into the bowl also some\\nboiling water, and add a little salt, stir it, and set it\\naway. Next day, or when cold, run a knife round the\\nbowl, and (unless it is j^ork) it will turn out in a solid\\ncake, leaving the water and impurities at the bottom.\\nNow scrape the bottom of your dripping, and ^nit it in\\nmore boiling water till it melts, then stir again, another\\nj)inch of salt add, and let it cool again. When you take\\noff the cake of fat, scrape it as before, and it is ready to\\nbe melted into the general crock, and will now keep for\\nmonths in cool weather. If you are having frequent\\njoints it is as well to do all your dripping together, once\\na week but do not leave it long at any season with wa-\\nter under it, as that would taint it. Fat skimmed from\\nboiled meat, pot-au-feu, before the vegetables, etc., go\\nin, is quite as good as that from roast, treated in the\\nsame way.\\nFrying in batter is very easy and excellent for some\\nthings, such as warming over meat, being far better\\nthan eggs and crumbs. Careme gives the following\\nrecipe, which is excellent\\nThree quarters of a pound of sifted flour, mixed with\\ntwo ounces of butter melted in warm water blow the\\nbutter off the water into the flour first, then enough of", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0075.jp2"}, "76": {"fulltext": "6o Culture and Cooking.\\nthe water to make a 8oft paste, which beat smooth, then\\nmore warm water till it is batter thick enough to mask\\nthe back of a spoon dipped into it, and salt to taste; add\\nthe last thing the whites of two eggs well beaten.\\nAnother batter, called a la Provengale, is also exceed-\\ningly good, especially for articles a little dry in them-\\nselves, such as chickens to be warmed over, slices of cold\\nveal, etc.\\nTake same quantity of flour, two yolks of eggs, four\\ntablcspoonfuls of oil, mix with cold water, and add\\nwhites of eggs and salt as before. Into this batter I\\nsometimes put a little chopped parsley, and the least bit\\nof powdered thyme, or grated lemon-peel, or nutmeg;\\nthis is, however, only a matter of taste.\\nBroiling is the simplest of all forms of cooking, and\\nis essentially English. To broil well is very easy with\\na little attention. A brisk clear fire, not too high in\\nthe stove, is necessary to do it with ease yet if, as\\nmust sometimes happen, to meet the necessities of other\\ncooking, your fire is very large, carefully fix the gridiron\\non two bricks or in any convenient manner, to prevent\\nthe meat scorching, then have the gridiron very hot be-\\nfore putting your meat upon it turn it, if chop or\\nsteak, as soon as the gravy begins to start on the upper\\nside if allowed to remain without turning long, the\\ngravy forms a pool on the top, which, when turned, falls\\ninto the fire and is lost the action of the heat, if turned\\nquickly, seals the pores and the gravy remains in the\\nmeat. If the fire is not very clear, put a cover over the\\nmeat on the gridiron, it will prevent its blackening or\\nburning if the article is thick I ahvays do so\u00e2\u0080\u0094 and it is\\nan especially good plan with birds or chickens, which\\nare apt to be raw at the joints unless this is done in-", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0076.jp2"}, "77": {"fulltext": "On Frying and Broiling. 6 1\\ndeed, with the latter, I think it a good way to put them\\nin a hot oven ten minutes before they go on to broil,\\nthen have a spoonful of mditre dliotel butter to lay on\\nthe breast of each. Young spring chickens are some-\\ntimes very dry, in wliich case dip them in melted but-\\nter, or, better still, oil them all over a little while be-\\nfore cooking. There is nothing more unsightly than a\\nsprawling dish of broiled chickens therefore, in prepar-\\ning tliem place them in good form, then, with a gentle\\nblow of the rolling-pin, break the bones that they may\\nremain so.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0077.jp2"}, "78": {"fulltext": "VAlAV lVAl VIII.\\nUOAHl INd.\\nIn Kpilo of lii-illiii-Savariii H nuixim that one may bo-\\ncoiiH ;i, cook, 1)11 1 Miiisl 1)0 l)()iii a rollsseur, I iiiii iiKtliiicd\\nIII ink one may akso, by reiiiombcriii*^ oiio or Iwo\\nl,liiii (M, l)0(;oin(; a very ^(xxl ^roaHier (to transkiJc! tbo\\nniitr;iii.sl;i,l,iiJ)I(!), cHpocially in oiirdjiy, wlioii tlu; oven liaa\\ntjikeii IJie \\\\)\\\\iUT, of Mie spit, jilllioii^Hi a (ieat deal of\\nmeat i.s spoiled in roastin^^- a loin of liinih or piece of\\nbeef, that comes to the tal)l(! so pale that you can t tell\\nwhether it has been boiled or merely willed in the oven,\\nis an au^^n-jivatioii so familiar, Ihat ji rich brown, well-\\nroasted joint is ^^(MUindly a surprise. I erhaps th(( cook\\nwill tell you she bus had the hottest kind of :in oven;\\nbut then she has iirohahly idso li;id a well of water\\nnnderneath it, tlu vapor IVom which, jirisin;;- :dl the\\ntime, luis ell (H;tiudly soddcuied tlu! meat, and (di{ud\\\\(Ml\\nthe brovvnin j^. ^riio surfac(i of I oast meat should be\\ncovered with a. i-icb ;^da/(\\\\ scienlilieaJly called Osma-\\nzone. That the meat may ])v. thus j,laze(l, it should\\nalways ^^o into a, //o/ oven, so thai, as the g ravy exudes,\\nit maycon;;eal on the outside^ I bus sealing up the poi es.\\n^riie ^eiHM aJ plan, bowevei is to put meai into a warm\\noven an hour oi* two eai TuM* than it should ^^o, with a\\nquantity of water and flour underneatli it. IMie result in\\nhot weaXher I luivc^ known to be very (lisa|,n eeal)le, tlui\\ntepid oven havin in fact, given a stale taste to I Ik^ joint\\n()2", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0078.jp2"}, "79": {"fulltext": "Roast mg, 63\\nbefore it began to cook, and it at all times results in\\nflavorless, tough meat. Tliere is no time saved, either,\\nin putting the meat in while the oven is yet cool. Heat\\nuj) the oven till it is quite brisk, then put the meat in a\\npan, in which, if it is fat, you require no water if very\\nlean, you may put lialf a teacup, just enough to prevent\\nthe pan burning you may rub a little flour over the\\njoint or not, as you please, but never more than the sur-\\nface moisture absorbs have no clinging particles of\\nflour upon the joint, neither put salt nor pepper upon\\nthe meat before it goes into the oven salt draws out the\\ngravy, whicli it is your object to keep in, and the flavor\\nof pepper is entirely changed by the parching it undergoes\\nwhen on the surface of the meat, the odor of scorched\\npepper, wliile cooking, being very offensive to refined\\nnostrils. This does not occur when pepper is not on\\nthe surface for the inside of birds, in stuffing, and in\\nmeat pies it is indispensable, and the flavor undergoes\\nno change. This remark on pepper applies also to\\nbroiling and frying. Always pepper after the article is\\ncooked, and both for appearance and delicacy of flavor\\nwhite pepper should always be used in preference to\\nblack.\\nMeat, while in the oven, should be carefully turned\\nabout so that it may brown equally, and when it has\\nbeen in half the time you intend to give it, or when the\\nupper surface is well browned, turn it over. When it\\ncomes out of the oven put it on a hot dish, then care-\\nfully pour off the fat by holding the corner of the meat\\npan over your dripping-pan, and very gently allowing\\nthe fat to run off do not shake it when you see the\\nthick brown sediment beginning to run too, check it if\\nthere is still much fat on the surface, take it off with a.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0079.jp2"}, "80": {"fulltext": "64 Culture and Cooking.\\nspoon then pour into tlie pan a little boiling water and\\nsalt, in quantity according to the quantity of sediment\\nor glaze in the pan, and with a spoon rub off every sjDeck\\nof the dried gravy on the bottom and sides of the pan.\\nAdd no flour, the gravy must be thick enough with its\\nown richness. If you have added too much water, so\\nthat it looks poor, you may always boil it down by set-\\nting the pan on the stove for a few minutes but it is\\nbetter to put very little water at first, and add as the\\nrichness of the gravy allows. Now you have a rich\\nbrown gravy, instead pf the thick whitey-brown broth\\nso often served with roast meat. Every drop of this\\ngravy and that from the dish should be carefully saved\\nif left over.\\nSave all dripping, except from mutton or meat with\\nwhich onions are cooked, for purposes which I shall\\nindicate in another place.\\nVeal and pork require to be very thoroughly cooked.\\nFor them, therefore, the oven must not be too hot, nei-\\nther must it be lukewarm, a good even heat is best if\\nlikely to get too brown before it is thoroughly cooked,\\nopen the oven door.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0080.jp2"}, "81": {"fulltext": "CHAPTER IX.\\nBOILII^G.\\nBoiling is one of the things about which cooks are\\nmost careless theoretically they almost always know\\nmeat should be slowly boiled, but their idea of slow is\\nruled by the fire they never attempt to rule that. There\\nis a good rule given by Gouffe as to what slow boiling\\nactually is the surface of the pot should only show\\nsigns of ebullition at one side, just an occasional bubble.\\nSimmering is a still slower jDrocess, and in this the pot\\nshould have only a sizzling round one part of the edge.\\nAll fresh meat should boil slowly ham or corn beef\\nshould barely simmer. Yet they must not go off the\\nboil at all, which would spoil fresh meat entirely steep-\\ning in water gives a flat, insipid taste.\\nAll vegetables except potatoes, asparagus, peas, and\\ncauliflower should boil as fast as possible these four\\nonly moderately. Most vegetables are boiled far too long.\\nCabbage is as delicate as cauliflower in the summer and\\nfall if boiled in plenty of water, to which a salt spoon-\\nful of soda has been added, as fast as j^ossiUe for twenty\\nminutes or half an hour, then drained and dressed. In\\nwinter it should be cut in six or eight joieces, boiled /^^^f,\\nin plenty of water, for half an hour, no longer. Always\\ngive it plenty of room, let the water boil rapidly when\\nyou put it in the pot, which set on the hottest part of\\n65", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0081.jp2"}, "82": {"fulltext": "^d Culture and Cooking.\\nthe fire to come to that point again, and you will have no\\nmore strong, rank, yellow stuff on your table, no bad odor\\nin your house. Peas require no more than twenty minutes\\nboiling if young asparagus the same the latter should\\nalways be boiled in a saucepan deep enough to let it\\nstand up in the water when tied up in bunches, for this\\nsaves the heads. Potatoes should be poured off the\\nminute they are done, and allowed to stand at the back of\\nthe stove with a clean cloth folded over them. They are\\nthe only vegetable that should be put into cold water.\\nWhen new, boiling water is proper. When quite ripe\\n\u00e2\u0096\u00a0they are more floury if put in cold water.\\nSoups. As I have before said, I do not pretend to give\\nmany recipes, only to tell you how to succeed with the\\nrecipes given in other books. I shall, therefore, only\\ngive one recipe which I know is a novelty and one for the\\nfoundation of all soups. In one sense I have done the\\nlatter already. The stock for glaze is an excellent soup\\nbefore it is reduced but I will also give Jules Gouffe s\\nmethod of making pot-au-feu, it being a most beautifully\\n^clear soup.\\nIt often happens, however, that you have sufficient\\n.stock from bones, trimmings of meat, and odds and ends\\nof gravies, which may always be turned to account but\\nthe stock from such a source, although excellent, will\\nnot always be clear therefore, you must proceed with it\\nin the following manner, unless you wish to use it for\\nthick soup\\nMake your stock boiling hot and skim well then have\\nready the whites of three eggs (I am supposing you\\nhave three quarts of stock one Qgg to a quart), to which\\nadd half a pint of cold water whisk well together then\\n:add half a pint of the boiling stock gradually, still whisk-", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0082.jp2"}, "83": {"fulltext": "Boili7ig. 6y\\ning the eggs then stir the boiliug stock rapidly, pouring\\nin the whites of eggs, etc. as jou do it, stir quickly till\\nnearly boiling again, then take it from the fire, let it re-\\nmain till the whites of eggs separate then strain through\\na clean, fine cloth into a basin. This rule once learned\\nwill clear every kind of soup or jelly.\\nThere are many people who are good cooks, yet fail in\\nclear soup, which is with them semi-opaque, while it\\nshould be like sherry. The cause of this opacity is gen-\\nerally quick boiling while the meat is in. This gives it\\na milky appearance. After the stock is once made and\\nclear, quick boiling will do no harm, but of course wastes\\nthe soup, unless resorted to for the purjDose of making it\\nstronger. A word here about coloring soup Most per-\\nsons resort to burnt sugar, and, very carefully used, it is\\nnot at all a bad makeshift. But how often have we a\\nrich-looking soup put before us, the vermicelli appear-\\ning to repose under a lake of strong russet houillon, but\\nwhich, on tasting, we find suggestive of nothing but\\nburnt sugar and salt, every bit of flavor destroyed by the\\nacrid coloring. Sometimes stock made by the recipe for\\npot-au-feu (to follow) requires no color this depends\\non the beef but usually all soup is more appetizing in\\nappearance for a little browning, and for this purpose I\\nalways use burnt onions in preference to anything else.\\nIf you have none in store when the soup is put on, put\\na small onion in the oven (or on the back of the stove\\nshould you be baking anything the odor would taint)\\nturn it often till it gets quite black, but not charred.\\nThen put it to the soup it adds a fine flavor as well as\\ncolor, and you need not fear overdoing it.\\nSoup that is to be reduced must be very lightly salted;\\nfor this reason salt is left out altogether for glaze, as the", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0083.jp2"}, "84": {"fulltext": "68 Culture and Cooking.\\nreduction causes the water only to evaporate, the salt\\nreaiains.\\nGouffe s Pot-au-Feu. Four j^ounds of lean beef,\\nsix quarts of water, six ounces of carrot, six of turnip,\\nsix of onion, half an ounce of celery, one clove, salt.\\nPut the meat on in cold water, and just before it\\ncomes to the boil skim it, and throw in a wineglass of\\ncold water, skim again, and, when it is on the boil,\\nagain throw in another wineglass of cold water do this\\ntwo or three times. The object of adding the cold water\\nis to keep it just off the boil until all the scum has risen,\\nas the boiling point is when it comes to the surface, yet\\nonce having boiled, the scum is broken up, and the soup\\nis never so clear.\\nThe meat must simmer slowly, not hoil, for three\\nhours before the vegetables are added, then for a couple\\nof hours more.\\nIt is necessary to be very exact in the proportions of\\nvegetables but, of course, after having weighed them for\\nsoups once or twice, j^ou will get to know about the size\\nof a carrot, turnip, etc., that will weigh six ounces.\\nThe exact weight is given until the eye is accustomed\\nto it.\\nThis soup strained, and boiled down to one half, be-\\ncomes consoinmL\\nCelery Cream is a most delicious and little-known\\nwhite soup, and all lovers of good things wijl thank me\\nfor introducing it.\\nHave some nice veal stock, or the water in which\\nchickens have been boiled, reduced till it is rich enough,\\nwill do, or some very rich mutton broth, but either of\\nthe former are preferable then put on a half cup of rice\\nin a pint of rich milk, and grate into it the white part", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0084.jp2"}, "85": {"fulltext": "Boiling. 69\\nand root of two heads of celery. Let the rice milk cook\\nvery slowly at the back of the stove, adding more milk\\nbefore it gets at all stiff when tender enough to mash\\nthrough a coarse sieve or fine colander add it to the\\nstock, which must have been strained and be quite\\nfree from sediment, season with salt and a little wliite\\npepper or cayenne, boil all together gently a few min-\\nutes. It should look like rich cream, and be strongly\\nflavored with celery. Of course the quantity of rice,\\nmilk, and celery must depend on the quantity of stock\\nyou have. I have given the proportion for one quart,\\nwhich, with the milk, etc., added, would make about\\nthree pints of soup.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0085.jp2"}, "86": {"fulltext": "CHAPTER X.\\nSAUCES.\\nTalleyrand said England was a country with twen-\\nty-four religions and only one sauce. He might have\\nsaid two sauces, and he would have been literally right\\nas regards both Englan4 and America. Everything is\\nserved with brown sauce or white sauce. And how\\noften the white sauce is like bookbinder s ^^aste, the\\nbrown, a bitter, tasteless brown mess Strictly speak-\\ning, perhaps, the French have but two sauces either,\\nespagnole, or brown sauce, and white sauce, which they\\ncall the mother sauces but what changes they ring on\\nthese mother sauces The espagnole once made, with no\\ntwo meats is it served alike in flavor, and in this matter\\nof flavor the artist appears. In making brown sauce for\\nany purpose, bethink yourself of anything there may be\\nin your store-room with which to vary its flavor, taking\\ncare that it shall agree with the meat for which it is in-\\ntended. The ordinary cook flies at once to Worcester-\\nshire or Harvey sauce, which are excellent at times, but\\ntoujours perdrix is not always welcome. A pinch of\\nmushroom powder, or a few chopped oysters, are excel-\\nlent with beef or veal so will be a spoonful of Montpel-\\nlier butter stirred in, or curry, not enough to yellow the\\nsauce, but enough to give a dash of piquancy. A pic-\\nkled walnut chopped, or a gherkin or two, go admirably\\nwith mutton or pork choj)S. In short, this is just where\\n70", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0086.jp2"}, "87": {"fulltext": "Sauces. 71\\nimagination and brains will tell in cooking, and little\\nessays of invention may be tried with profit. But be-\\nware of trying too much make yourself perfect in one\\nthing before venturing on another.\\nEsPAGi^OLE, or brown sauce, is simply a rich stock well\\nflavored with vegetables and herbs, and thickened with\\na piece of roux or with brown flour.\\nWhite Sauce is one of those things we rarely find per-\\nfectly made bad, it is the ne plus ultra of badness\\ngood, it is delicious. Those Avho have tried to have it\\ngood, and failed, I beg to try the following method of\\nmaking it Take an ounce and a half of butter and a\\nscant tablespoonful of flour, mix both with a spoon into a\\npaste when smooth add half a pint of warm milk, a small\\nteaspoonful of salt, and the sixth part of one of white pep-\\nper set it on the fire till it boils, and is thick enough\\nto mask the back of the spoon transparently then add a\\nsqueeze of lemon juice, and another ounce and a half of\\nfresh butter stir this till quite blended. This sauce is\\nthe foundation for many others, and, for some purposes,\\nthe beaten yolk of an egg is introduced when just off\\nthe boil. Capers may be added to it, or chopped mush-\\nrooms, or chopped celery, or oysters, according to the\\nuse for which it is intended. The object of adding the\\nsecond butter is because boiling takes away the flavor of\\nbutter by stirring half of it in, without boiling, you re-\\ntain it.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0087.jp2"}, "88": {"fulltext": "CHAPTEE XL\\nWARMING OYER.\\nHash is a peculiarly American institution. In no\\nother country is every remnant of cold meat turned into\\nthat one unvarying dish. What do I say remnants of\\ncold meat YmihoY joints of cold meat, a roast of beef\\nof which the tenderloin had sufficed for the first day s\\ndinner, the leg of mutton from which a few slices only\\nhave been taken, the fillet of veal, available for so many\\ndelicate dishes, all are ruthlessly turned into the all-\\npervading hash. The curious thing is that people are\\nnot fond of it. Men exclaim against it, and its name\\nstinks in the nostrils of those unhappy ones whose homo\\nis the boarding-house.\\nYet hash in itself is not a bad dish when I say it is\\na peculiarly American institution, I mean, that when\\nEnglish people speak of hash, they mean something\\nquite different meat warmed in slices. Our hash, in\\nits best form that is, made with nice gravy, garnished\\nwith sippets of toast and pickles, surrounded with\\nmashed potatoes or rice is dignified abroad by the name\\nof mince, and makes its appearance as an elegant little\\nentree. Nor would it be anathematized in the way it\\nis with us, if it were only occasionally introduced. It\\nis the familiarity that has led to contempt. ^But\\nwhat shall I do? asks the young wife distressfully;\\n72", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0088.jp2"}, "89": {"fulltext": "Warming Over, 73\\nJohn likes joints, and lie and I and Bridget can t pos-\\nsibly eat a roast at a meal.\\nVery true and it is to just such perplexed young\\nhousekeepers that I hope this chapter will be especially\\nuseful\u00e2\u0080\u0094 that is to say, small families with moderate\\nmeans and a taste for good things. In this, as in many\\nother ways, large families are easier to cater for they\\ncan consume the better part of a roast at a meal, and\\nthe remains it is no great harm to turn into hash, al-\\nthough even they might, with little trouble and expense,\\nhave agreeable variety introduced into their bill of fare.\\nIn England and America there is great prejudice\\nagainst warmed-over food, but on the continent one eats\\nit half the time in some of the most delicious-made\\ndishes without suspecting it. Herein lies the secret.\\nWith us and our transatlantic cousins the warming over\\nis so artlessly done, that the liard fact too often stares\\nat us from out the watery expanse in which it reposes.\\nOne great reason of the failure to make warmed-over\\nmeat satisfactory is the lack of gravy. On the goodness\\nof this (as well as its presence) depends the success of\\nyour rechauffe.\\nThe glaze, for which I have given the recipe, renders\\nyou at all times independent in this respect, but at the\\nsame time it should not alone be depended on. Every\\ndrop of what remains in the dish from the roast should\\nbe saved, and great care be taken of all scraps, bones,\\nand gristle, which should be carefully boiled down to\\nsave the necessity of flying to the glaze for every pur-\\npose. I will here give several recipes, which I think\\nmay be new to many readers.\\nSalmi of Cold Meat is exceedingly good. Melt butter\\nin a saucepan, if for quite a small dish two ounces will\\n4", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0089.jp2"}, "90": {"fulltext": "74 Culture and Cooking,\\nbe sufficient when melted, stir in a little flour to\\nthicken let it brown, but not burn, or, if you are pre-\\nparing the dish in haste, put in some brown flour then\\nadd a glass of white or red wine and a cup of broth, or a\\ncup of water and a slice of glaze, a sprig or two of\\nthyme, parsley, a small onion, chopped, and one bay\\nleaf, pepper, and salt. Simmer all thoroughly (all\\nsavory dishes to which wine is added should simmer\\nlong enough for the distinct winey flavor to disap-\\npear, only the strength and richness remaining). Strain\\nthis when simmered half an hour and lay in the cold\\nmeat. Squeeze in a little lemon juice and draw the\\nstew-pan to the back of the stove, but where it will cook\\nno longer, or the meat will harden. Serve on toast, and\\npour the sauce over. A glass of brandy added to this\\ndish when the meat goes in is a great addition, if an\\nextra fine salmi is desired. By not allowing the flour\\nand butter to brown and using white wine, this is a very\\nfine sauce in which to warm cold chicken, veal, or any\\nwhite meat.\\nB\u00c2\u00bbj:uf a la Jardinieee. Pot in a fireproof dish if\\nyou have it, or a thick saucepan, a pint of beef broth, a\\nsmall bunch each of parsley, chervil, tarragon very lit-\\ntle of this shallot or onion, capers, pickled gherkins,\\nof each or any a teaspoonful chopped fine roll a large\\ntablespoonful of butter with a dessert-spoonful of brown\\nflour, stir it in then take slices of underdone beef, with\\na blunt knife hack eacli slice all over in fine dice, but\\nnot to separate or cut up the slices then pepper and\\nsalt each one and lay it in with the herbs, sprinkle a\\nlayer of herbs over the beef and cover closely then stand\\nthe dish in the oven to slowly cook for an hour, or, if\\nyou use a stew-pan, set in a pan of boiling water on the", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0090.jp2"}, "91": {"fulltext": "VVar7Jii7ig Over. 75\\nstove for an hour where the water will just boil. Serve\\non a dish surrounded Avith young carrots and turnips if\\nin season, or old ones cut.\\nBeef au Gratin. Cut a little fat bacon or pork very\\nthin, sprinkle on it chopped parsley, onion, and mush-\\nrooms (mushroom powder will do) and bread-crumbs\\nthen put in layers of beef, cut thick, and well and closely\\nhacked, then another layer of bacon or pork cut thin as\\na w^afer, and of seasoning, crumbs last pour over enough\\nbroth or gravy to moisten well, in which a little brandy\\nor wine may be added if an especially good dish is\\ndesired bake slowly an houi\\\\\\nPsEUDO Beefsteak. Cut cold boiled or roast beef in\\nthick slices, broil slowly, lay in a liot dish in which you\\nhave a large spoonful of Montpellier butter melted,\\nsprinkle a little mushroom powder if you desire, and\\ngarnish with fried potato.\\nCutlets a la Jardiniere. Trim some thick cutlets\\nfrom a cold leg of mutton, or chops from the loin, dip\\nthem in frying batter, a la Car erne, fry crisp and quickly,\\nand serve wreathed round green peas, or a ragout made as\\nfollows Take young carrots, turnips, green peas, white\\nbeans stew gently in a little water to which the bones\\nof the meat and trimmings have been added (and which\\nmust be carefully removed not to disfigure the vegeta-\\nbles). Encircle this ragout with the fried cutlets, and\\ncrown with a cauliflower.\\nCromesquis of lamb is a Polish recipe. Cut some\\nunderdone lamb\u00e2\u0080\u0094 mutton will of course do\u00e2\u0080\u0094 quite small\\nalso some mushrooms, cut small, or the powder. Put in\\na saucepan apiece of glaze the size of a pigeon s Qg%, with\\na little water or broth, warm it and thicken with yolks\\nd!f two eggs, just as you would make boiled custard, that", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0091.jp2"}, "92": {"fulltext": "^6 Culture and Cooking.\\nis, without letting it come to the boil, or it will curdle;\\nthen add the mushrooms and meat, let all get cold, and\\ndivide it into small pieces, roll in bread-crumbs sifted,\\nthen in Qgg, then in crumbs again, and fry in very hot\\nfat; or you may, after rolling in bread-crumbs, lay each\\npiece in a spoon and dip it into frying batter let the\\nextra batter run off, and drop the cromesquis into the\\nhot fat. These will be good made of beef and rolled up\\nin a bard of fat pork cut thin, and fried; serve with sauce\\npiquant made thus Take some chopped parsley, onion,\\nand pickled cucumbers, simmer till tender, and thicken\\nwith an equal quantity of butter and flour. Of course\\nyour own brightness will tell you that, if you are in\\nhaste, a spoonful of Montpellier butter, the same of flour,\\nmelted in a little water, to which you add a teaspoonful\\nof vinegar, will make an excellent sauce piquant, and\\nthis same is excellent for anything fried, as breaded\\nchops, croquettes, etc. I may here say, that where two\\nor three herbs are mentioned as necessary, for instance,\\nparsley, tarragon, and chervil, if you have no tarragon\\nyou must leave it out, or chervil the same. It is only a\\nmatter of flavoring, at the same time flavor is a great\\ndeal, and these French herbs give that indescribable\\ncachet to a dish which is one of the secrets of French\\ncooking. Therefore if you are a wise matron you will\\nhave a supply on hand, even if only bought dry from the\\ndruggist.\\nMiROTOK OF Beef. Peel and cut into thin slices two\\nlarge onions, put them in a stew-pan with two ounces of\\nbutter, place it over a slow fire stir the onions round till\\nthey are rather brown, but not in the least burnt add a\\nteaspoonful of brown flour, mix smoothly, then moisten\\nwith half a pint of broth, or water with a little piece of", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0092.jp2"}, "93": {"fulltext": "Warming Over. 77\\nglaze, three salt-spoonfuls of salt unless your broth was\\nsalted, then half the quantity or less, two of sugar, and\\none of pepj^er. Put in the cold beef, cut in thin slices\\nas lean as possible, let it remain five minutes at the back\\nof the stove then serve on a very hot dish garnished\\nwith fried potatoes, or sippets of toast. To vary the\\nflavor, sometimes put a spoonful of tarragon or plain\\nvinegar, or a teaspoonful of mushroom powder, or a\\npinch of curry, unless objected to, or a few sweet herbs.\\nIn fact, as you may see, variety is as easy to produce as\\nit is rare to meet with in average cooking, and depends\\nmore on intelligence and thoughtfulness than on any-\\nthing else.\\nThe simplest of all ways of warming a joint that is\\nnot far cut, is to wrap it in thickly buttered paper, and\\nput it in the oven again, contriving, if possible, to cover\\nit closely, let it remain long enough to get hot through,\\nnot to cook. By keeping it closely covered it will get\\nhot through in less time, and the steam will prevent it\\ngetting hard and dry make some gravy hot and serve\\nwith the meat. If your gravy is good and plentiful,\\nyour meat will be as nice as the first day; without gravy\\nit would be an unsatisfactory dish. If you cannot\\nmanage to cover the joint in the oven, you may put it in\\na pot over the fire ivithout water, but with a dessert\\nspoonful of vinegar to create steam let it get hot\\nthrough, and serve as before.\\nFor the third day the meat may be warmed up in\\nany of the ways I am going to mention, repeating once\\nmore, that you must have gravy of some kind, or else\\ncarefully make some, with cracked bones, gristle, etc.,\\nstewed lonQy and nicely fiavored with any kind of\\nsauce.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0093.jp2"}, "94": {"fulltext": "7 8 Culture and Cooking.\\nEagout. \u00e2\u0080\u0094A very nice ragout may be made from cold\\nmeat thus Slice the meat, put it in a stew-pan in which\\nan onion, or several if you like them, has been sliced;\\nsqueeze half a lemon into it, or a dessert-spoonful of vine-\\ngai cover closely without water, and when it begins to\\ncook, set the stew-pan at the back of the stove for three\\nquarters of an hour, shaking it occasionally. The onions\\nshould now be brown; take out the meat, dredge in a little\\nflour, stir it round, and add a cup of gravy, pepper, salt,\\nand a small quantity of any sauce or flavoring you prefer;\\nstew gently a minute or two, then put the meat back to\\nget hot, and serve; garnish with sippets of toast, or\\nl^ickles.\\nA NICE LITTLE BREAKFAST DISH is made tlius Cut\\ntwo long slices of cold meat and three of bread, buttered\\nthickly, about the same shape and size season the meat\\nwith pepper, salt, and a little finely chopi^ed parsley; or,\\nif it is veal, a little chopped ham then lay one slice of\\nbread between two of meat, and have the other two slices\\noutside fasten together with short wooden skewers. If\\nyou have a quick oven, put it in and take care to baste\\nwith butter thoroughly, that the bread may be all over\\ncrisp and brown. If you can t depend on your oven, fry\\nit in very hot fat as you would crullers garnish with\\nsprigs of parsley, and serve very hot.\\nTo Warm a Good-sized Piece of Beef. Trim\\nit as much like a thick fillet as you can cut it\\nhorizontally half way through, then scoop out as much\\nas you can of the meat from the inside of each piece.\\nChop the meat fine that you have thus scooped out,\\nseason with a little finely chopped parsley and thyme, a\\nshred of onion, if you like it; or if you have celery boil\\na little of the coarser part till tender, chop it and add", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0094.jp2"}, "95": {"fulltext": "Wanning Over. 79\\nas ninch broad finely crumbled as you liave meat, and a\\ngood piece of butter add pe[)per and salt, and make all\\ninto a paste with an eg^, mixed with an equal quantity\\nof gravy or milk fill up the hollow in the meat and tie,\\nor still better, sew it together. You may either put this\\nin a pot with a slice of pork or bacon, and a cup of\\ngravy; or you may brush it over with beaten Qgg, cover\\nit with crumbs, and pour over these a cup of butter,\\nmelted, so that it moistens every part; and bake it, taking\\ncare to baste well while baking serve with nice gravy.\\nI^KKF Olives are no novelty to the ear, but it is a\\nnovel thing to find tliem satisfactory to the palate.\\nTake some stale bread-crumbs, an equal quantity of\\nbeef finely chopped, some parsley, and thyme a little\\nscraped ham if you have it, a few chives, or a slice of\\nonion, all cho])p(Kl small as possible put some butter in\\na i)an, and let tiiis force-meat just simmer, not fry, in it\\nfor ten minutes. While this is cooking, cut some un-\\nderdone oblong slices of beef about half an inch thick,\\nhack it with a sharp knifo on both sides then mix the\\ncooked forc(;-moat with the yolk of an ccrg and a table-\\nspoonful of gravy put a spoonful of this paste in the\\ncenter of each slice of meat and tie it up carefully in the\\nshai)e of an cgcr. Then if you have some nice gravy,\\nthicken it with a piece of butter rolled in flour, roil each\\nolive slightly in flour and lay it in the gravy and let it\\nvery gently simmer for half an hour. A few chopped\\noysters added to the gravy will be a great addition. Or\\nyou may lay each olive on a thin slice of fat pork, roll it\\nup, tie it, di[) it in flour, and bake in a quick oven until\\nbeautifully brown.\\nTo AVarm over Cold Mutton-.\u00e2\u0080\u0094 An excellent and\\nsimple way is to cut it, if loin, into chops, or leg, into", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0095.jp2"}, "96": {"fulltext": "8o Culture and Cooking.\\nthick coll ops, and dip each into ^gg well beaten with a\\ntablespoonful of milk, then mfine bread-crumbs and fry\\nin plenty of very hot fat.\\nIf your crumbs are not very fine and even, the larger\\ncrumbs will fall off, and the appearance be spoilt.\\nThese chops will be almost as nice, if quickly fried, as\\nfresh cooked ones. They will also be excellent if, instead\\nof being breaded, they are dipped into thick batter (see\\nrecipe) and fried brown in the same way. This method\\nanswers for any kind of meat, chicken thus warmed over\\nbeing especially good. The batter, or egg and bread-\\ncrumbs form a sort of crust which keeps it tender and\\njuicy. Any attempt to fry cold meat without either re-\\nsults in a hard, stringy, uneatable dish.\\nWhite Meat or ain t kind is excellent warmed over\\nin a little milk, in which you have cut a large\\nonion, and, if you like it, a slice of salt pork or\\nham, and a little sliced cucumber, if it is summer;\\nthicken with the yolks of one or two eggs, added\\nafter the whole has simmered twenty minutes take\\ncare the Qgg thickens in the gravy, but does not hoil,\\nor it will curdle. If it is in winter, chop a teaspoonful of\\npickled cucumber or capers and add just on going to\\ntable. In summer when you have the sliced cucumber,\\nsqueeze half a lemon into the gravy, the last thing, to\\ngive the requisite dash of acid. You may vary the above\\nby adding sometimes a few chopped oysters at others,\\nmushrooms, or celery. The last must be put in with\\nthe onion and before the meat.\\nDeviled Meat. Our better halves are usually fond\\nof this, especially for breakfast or lunch.\\nFor this dish take a pair of turkey or chicken drumsticks\\n\u00e2\u0080\u00a2or some nice thick wedges of underdone beef or mutton,", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0096.jp2"}, "97": {"fulltext": "Warming Over. 8 1\\nscore them deeply with a knife and rub them over with\\na sauce made thus: A teaspoonful of vinegar, the same\\nof Harvey or Worcestershire sauce, the same of mustard,\\na little cayenne, and a tablespoonful of salad oil, or but-\\nter melted mix all till like cream, and take care your\\nmeat is thoroughly moistened all over with the mixture,\\nthen rub your gridiron with butter. See that the fire is\\nclear, and while the gridiron is getting hot, chop a tea-\\nspoonful of parsley very fine, mix it up with a piece of\\nbutter the size of a walnut, and lay this in a dish which\\nyou will put to get hot. Then put the meat to be grilled\\non the fire and turn often, so that it will not burn; when\\nhot through and brown, lay it in the hot dish, lay an-\\nother hot dish over it, and serve as quickly as possible\\nwith hot plates.\\nOr the grill may be serAxd with what Soyer calls his\\nMephistojjlielian sauce, which he especially designed for\\nserving with deviled meats. Chop six shallots or small\\nonions, wash and press them in the corner of a clean\\ncloth, put them in a stew-pan with half a wineglass of\\nchili vinegar (pepper sauce), a chopped clove, a tiny bit\\nof garlic, two bay leaves, an ounce of glaze; boil all to-\\ngether ten minutes then add four tablespoonfuls of\\ntomato sauce, a little sugar, and ten of broth thickened\\nwith roux (or water will do if you have no broth).\\nIt will be remarked that in many French recipes a\\nlittle sugar is ordered. This is not meant to sweeten, or\\neven be perceptible; but it enriches, softens, tones, as it\\nwere, the other ingredients as salt does.\\nSoyek s Fritadella (twenty recipes in one).\u00e2\u0080\u0094 Put.\\nhalf a pound of bread-crumb to soak in a pint of cold\\nwater; take the same quantity of any kind of roast, or\\nboiled meat, with a little fat, chop it fine, press the-\\n4*", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0097.jp2"}, "98": {"fulltext": "82 Culture and Cooking.\\nbread in a clean cloth to extract the water put in a\\nstew-pan two ounces of butter, a tablespoonful of chopped\\nonions fry two minutes and stir, then add the bread,\\nstir and fry till rather dry, then the meat season with a\\nteaspoonf ul of salt, half of pepper, and a little grated nut-\\nmeg, and lemon peel; stir continually till very hot, then\\nadd two eggs, one at a time; mix well and pour on a dish\\nto get cold. Then take a piece, shape it like a small ^gg,\\nflatten it a little, Qgg and bread-crumb it all oyer, tak-\\ning care to keep in good shape. Do all the same way,\\nthen put into a frying-pan a quarter of a pound of lard\\nor dripping, let it get hot, and put in the pieces, and\\nsaute (or as we call it fry them a fine yellow brown.\\nServe very hot with a border of mashed potatoes, or any\\ngarniture you fancy. Sauce piquant, or not, as you\\nplease.\\nThe above can be m.ade with any kind of meat, poul-\\ntry, game, fish, or even vegetables; hard eggs, or potatoes,\\nmay be introduced in small quantities, and they may be\\nfried instead of sauteed (frying in the French and strict\\nsense, meaning as I need hardly say, entire immersion in\\nvery hot fat). To fry them you require at least two\\npounds of fat in your pan.\\nOysters or lobsters prepared as above are excellent.\\nBoileau says, Tin diner rechauffe ne valut jamais\\nrien. But I think a good French cook of the present\\nday would make him alter his opinion.\\nIndeed Savarin quotes a friend of his own, a notable\\ngourmand, who considered spinach cooked on Monday\\nonly reached perfection the following Saturday, having\\neach day of the week been warmed up with butter, and\\neach day gaining succulence and a more marrowy consist-\\nency.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0098.jp2"}, "99": {"fulltext": "War jf ting Over. 83\\nThe only trouble I find in relation to this part of my\\npresent task is the difficulty of knowing when to leave\\noif. There are so many ways of warming meats to ad-\\nvantage\u00e2\u0080\u0094and in every one way there is the suggestion\\nfor another that I suffer from an embarras de richesse,\\nand have had difficulty in selecting. Dozens come to my\\nmind, blanquettes, patties, curries, as I write; but as\\nthis is not, I have said, to be a recipe book, I forbear. Of\\none thing I am quite sure when women once know how to\\nmake nice dishes of cold meat they will live well where\\nthey now live badly, and for less money; and *4iash will\\nbe relegated to its proper place as an occasional and ac-\\nceptable dish.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0099.jp2"}, "100": {"fulltext": "CHAPTER XII.\\nOK FKIAKDISES.\\nLe role du gourmand finit avec rentremets, et celui du friand\\ncommence au dessert. Grimod de la Reyniere.\\nAmebic AN ladies, as a rule, excel in cake making and\\npreserving, and I feel that on that head I have very little\\nto teach indeed, were they as accomplished in all\\nbranches of cooking as in making dainty sweet dishes\\nthis book would be uncalled for.\\nYet, notwithstanding their undoubted, taste and ability\\nin making ^^fricuidises,^^ it seems to me a few recipes\\nborrowed from what the French call la grande cuisine,\\nand possible of execution at Jiome, will be welcome to\\nthose who wish to vary the eternal ice cream and char-\\nlotte russe, with other sweets more elegant and likely to\\nbe equally popular.\\nIced Souffle a la Byron. One pint of sugar\\nsyrup of 32 degrees (get this at a druggist s if\\nyou do not understand sugar boiling), three gills of\\nstrained raspberry juice, one lemon, one gill of maras-\\nchino, fifteen yolks of eggs, two ounces of chocolate\\ndrops, half a pint of very thick cream whipped.\\nMethod of making this and the next recipe is as follows:\\nMix the syrup and yolks of eggs, strain into a warm\\nbowl, add the raspberry and lemon juice and maras-\\nchino, whisk till it creams well, then take the bowl out\\n84", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0100.jp2"}, "101": {"fulltext": "On Friandises. 85\\nof the hot water and whisk ten minutes longer add the\\nchocolate drops and whipped cream lightly fill a case\\nor mold, and set in a freezer for two hours, then cover\\nthe surface with lady-fingers (or sponge cake) dried in\\nthe oven a pale brown, and rolled. Serve at once.\\nAnother frozen souffle is as follows\\nOne pint of syrup, 32 degrees, half a pint of noyeau,\\nhalf a pint of cherry juice, two ounces of bruised\\nmacaroons, half a pint of thick cream whipped, made in\\nthe same way as the last. I may here say that the fruit\\njuices can be procured now at all good druggists, so that\\nthese souffles are very attainable in winter, and as noy-\\neau and maraschino do not form part of the stores in a\\nfamily of small means, I will give in this chapter recipes\\nfor the making of very fair imitations of the genuine\\nliqueurs.\\nBiscuit Glace a la Chakles Dicker s. One pint\\nof syrup (32\u00c2\u00b0), fifteen yolks of eggs, three gills of peach\\npulp, colored pink with cochineal, one gill of noyeau,,\\nhalf a pint of thick cream, and a little chocolate water-\\nice, made with half a pint of syrup and four ounces of\\nthe best chocolate smoothly mixed and frozen ready.\\nMix syrup, yolks, peach pulps, noyeau, and a few\\ndrops of vanilla, whip high mix with the whipped\\ncream, and set in ice for one hour and a half in brick-\\nshaped molds, then turn out (if very firm), and cut in\\nslices an inch thick, and coat them all over, or on top\\nand sides, with the chocolate ice, smoothing with a knife\\ndipped in cold water serve in paper cases.\\nBiscuit Glace a la Thackeray.\u00e2\u0080\u0094 One pint of syrup\\n(32\u00c2\u00b0), one pint of strawberry pulp, fifteen yolks of eggs,\\none ounce of vanilla sugar (flavor a little sugar with va*\\nnilla), half a pint of thick cream.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0101.jp2"}, "102": {"fulltext": "86 Culture and Cooking.\\nMix syrnp, yolks, strawberry, and yanilla sugar, wliip-\\nping as before, then add the wliipped cream lightly fill\\npaper cases, either round or square surround each with\\na band of stiif joaper, to reach half an inch above the\\nedge of tlie case, the bands to be pinned together to se-\\ncure them j)lace them in a freezer. When about to send\\nto table, remove the bands of paper, and cover with\\nmacaroons bruised fine and browned in the oven. The\\nbands of paper are meant to give the biscuit the appear-\\nance of having risen while supposed to bake.\\nThese delicious ices were invented by Francatelli, the\\nQueen of England s chief cook, to do homage to the\\ndifferent great men whose names they bear, on the occa-\\nsion of preparing dinners given in their honor. They\\nread as if somewhat intricate, but any lady who has ever\\nhad ice cream made at home, and had the patience to\\nmake charlotte russe, need not shrink apjaalled before\\nihese novelties, or fear for a successful result.\\nBaba is a cake many call for at a confectioner s, yet\\nfew, if any one, attempts to make it at home. That\\nthe recipes generally offered do not lead to success may be\\none reason, and I offer the following, quite sure, if ac-\\ncurately followed, such a baba will result as never was\\n\u00e2\u0082\u00acaten outside of Paris.\\nBaba. One pound of flour take one quarter of it,\\nand make a sponge with half an ounce of compressed\\nyeast and a little warm water, set it to rise, make a hole\\nin the rest of the flour, add to it ten ounces of butter,\\nthree eggs, and a dessert-spoonful of sugar, a little salt,\\nunless your butter salts it enough, which is generally\\nthe case. Beat all together well, then add five more eggs,\\none at a time, that is to say, add one ^gg and beat well,\\nthen another and beat again, and so on until the five are", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0102.jp2"}, "103": {"fulltext": "On Fria?idises, 87\\nused. When the paste leaves the bowl it is beaten\\nenough, but not before then add the sponge to it, and\\na large half ounce of citron chopped, the same of cur-\\nrants, and an ounce and a half of sultana raisins, seed-\\nless. Let it rise to twice its size, then bake it in an oven\\nof dark yellow paper heat the small round babas are an\\ninnovation of the pastry-cook to enable him to sell them\\nuncut. But the baba proper shouldbe baked in a large,\\ndeep, upright tin, such as a large charlotte russe mold,\\nwhen they keep for several days fresh, and if they get\\nstale, make delicious fritters, soaked in sherry and\\ndipped in frying batter.\\nIn some cases, however, it may be preferred to make\\nthem as usually seen at French pastry cooks for this\\npurpose you require a dozen small-sized round char-\\nlotte russe molds, which fill half full only, as they\\nrise very much; bake these in a hotter oven, light brown\\npaper heat; try with a twig as you would any other cake,\\nif it comes out dry it is done then prepare a syrup as\\nfollows Boil half pound of sugar in a pint of water, add\\nto this the third of a pint of rum, and some apricot\\npulp peach will of course do and boil all together a\\nfew minutes pour this half an inch deep in a dish, and\\nstand the cake or cakes in it it should drink up all the\\nsyrup, you may also sprinkle some over it. If any syrup\\nremains, use it to warm over your cake when stale,\\ninstead of the sherry.\\nBaba Avas introduced into France by Stanislas Lec-\\nzinski, king of Poland, and the father-in-law of Louis\\nXIV. and his Polish royal descendants still use with\\nit, says Care me, a syrup made of Malaga wine and\\none sixth part of eaii de tanaisie.\\nBut, although our forefathers seemed to have relished", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0103.jp2"}, "104": {"fulltext": "88 Culture and Cooking,\\ntansy very much, to judge from old recipe books, I\\ndoubt if such flavoring would be appreciated in our\\ntime.\\nSavarins commonly called wine cake by New York\\npastry cooks are made as follows\\nOne pound of flour, of which take one quarter to make\\na sponge, using half an ounce of German compressed yeast,\\nand a little warm milk when it has risen to tvdce its\\nbulk, add one gill of hot milk, two eggs, and the rest of\\nthe flour mix well then add one more Qgg and beat,\\nanother, still beating; then add three quarters of a\\npound of fresh butter, a quarter of an ounce of salt, half\\nan ounce of sugar, and half a gill of hot milk, beat well;\\nthen add eggs, one at a time, beating continually, until\\nyou have used five more. Cut in small dice three ounces\\nof candied orange peel; butter a tin, which should be deep\\nand straight-sided a tin pudding boiler is not a bad\\nthing and sprinkle with chopped almonds. Fill the\\nmold half full, and when risen to twice its bulk, bake in\\na moderate oven, dark yellow paper heat. When served,\\nthis cake should stand in a dish of syrup, flavored with\\nrum, as for baJ^a, or with sherry wine.\\nBoucHEES DES Dames. a very ornamental and delicious\\nlittle French cake, is sufficiently novel to deserve a place\\nhere, I think. Make any nice drop cake batter (either\\nsponge, or sponge with a little butter in it I prefer) drop\\none on buttered paper and bake if it runs, beat in a\\nlittle more flour and sugar, but not much, or your cakes\\nwill be brittle they should be the size, when done, of a\\nfifty-cent piece, and I find half a teaspoonful of batter\\ndropped generally makes them about right. Have a\\ntin cutter or tin box lid, if you have no cutter so small,\\nabout the size, and with it trim each cake when baked", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0104.jp2"}, "105": {"fulltext": "On Friandises, 89\\nthen take half the number and spread some with a very\\nthin hiyer of red currant jelly, others with peach or\\nraspberry then on each so spread put a cake that is\\nunspread, thus making a tiny sandwich or jelly cake.\\nIf you have different sorts of jelly, put eacii separate, as\\nyou must adapt the flavor of your icing to the jelly.\\nPor red currant, ice with chocolate icing. Recipes for\\nicing are so general that I refer you to your cookery\\nbook. Those with peach may have white icing, flavored\\nwith almond, or with rum, beating in a little more\\nsugar if the flavoring dilutes your icing too much. Al-\\nmond flavoring goes well with raspberry. Cakes with\\nraspberry jelly or jam should be iced pink, coloring the\\nicing with prepared cochineal or cranberry juice. Thus\\nyou have your cakes brown, pink, and white, which look\\nvery pretty mixed.\\nThe process of icing is difficult to do after they are put\\ntogether, but they are much handsomer this way, and\\nkeep longer. You require, to accomplish it, a good\\nquantity of each kind of icing, and a number of little\\nwooden skewers stick one into each cake and dip it\\nin the icing, let it run off*, then stand the other end of\\nthe skewer in a box of sand or granulated sugar. The\\neasiest way is to ice each half cake before putting in\\nthe jelly when the icing is hard spread with jelly, and\\nput together.\\nCURA90A may be successfully imitated by pouring over\\neight ounces of the thinly pared rind of very ripe\\noranges a pint of boiling water, cover, and let it cool\\nthen add two quarts of brandy, or strong French spirit,\\ncover closely, and let it stand fourteen days, shaking it\\nevery day. Make a clarified syrup of two pounds of\\nsugar into one pint of water, well boiled strain the", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0105.jp2"}, "106": {"fulltext": "go Culture mid Cooking.\\nbrandy into it, leaving it covered close another day.\\nEub up in a mortar one drachm of potash, with a\\nteaspoonful of the liqueurs when well blended, put this\\ninto the liqueur, and in the same way pound and add\\na drachm of alum, shake well, and in an hour or two\\nfilter through thin muslin. Eeady for use in a week or\\ntwo.\\nMaraschino Bruise slightly a dozen cherry kernels,\\nput them in a deep jar with the outer rind of three or-\\nanges and two lemons, cover with two quarts of gin, then\\nadd syrup and leave it a fortnight, as for cura^oa. Stir\\nsyrup and spirit togetlier, leave it another day, run it\\nthrough a jelly bag, and bottle Ready to use in ten\\ndays.\\nNoYEAU. Blanch and pound two pounds of bitter al-\\nmonds, or four of peach kernels put to them a gallon of\\nspirit or brandy, two pounds of white sugar candy or\\nsugar will do\u00e2\u0080\u0094 a grated nutmeg, and a pod of vanilla\\nleave it three weeks covered close, then filter and bottle\\nbut do not use it for three months. To be used with\\ncaution.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0106.jp2"}, "107": {"fulltext": "CHAPTER XIII.\\nFREN^CH CANDY AT HOME.\\nThis chapter I shall have to make one of recipes\\nchiefly, for it treats of a branch of cooking not usually\\nfound in cookery books, or at least there is seldom any-\\nthing on the art of confectionery beyond molasses or\\ncream taffy and nougat. These, therefore, I shall not\\ntouch upon, but rather show you how to make the ex-\\npensive French candies.\\nThe great art of making these exquisite candies is in\\nboiling the sugar, and it is an art easily acquired with\\npatience.\\nPut into a marbleized saucepan (by long experience in\\nsugar-boiling I find them less likely to burn even than\\nbrass, and I keep one for the purpose) one pound of\\nsugar and half a pint of water when it has boiled ten\\nminutes begin to try it have a bowl of water with a\\npiece of ice near you, and drop it from the end of a\\nspoon. When it falls to the bottom, and you can take it\\nup and make it into a softish ball (not at all sticky) be-\\ntween your thumb and finger, it is at the right point\\nremove it from the fire to a cold place when cool, if\\nperfectly right, a thin jelly-like film will be over the\\nsurface, not a sugary one if it is sugary, and you want\\nyour candy very creamy, you must add a few spoonfuls\\nof water, return to the fire and boil again, going through\\n91", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0107.jp2"}, "108": {"fulltext": "92 Culture aitd Cooking.\\nthe same process of trying it. You must be careful that\\nthere is not the least inclination to be brittle in the ball\\nof candy you take from the water if so, it is boiled a\\ndegree too high jDut a little water to bring it back again,\\nand try once more. A speck of cream of tartar is use-\\nful in checking a tendency in the syrup to go to sugar.\\nWhen you have your sugar boiled just right set it to\\ncool, and when you can bear your finger in it, begin to\\nbeat it with a spoon in ten minutes it will be a white\\npaste resembling lard, which you will find you can work\\nlike bread dough. This, then, is your foundation,\\ncalled by French confectioners fondant with your fon-\\ndant you can work marvels. But to begin with the\\nsimplest French candies.\\nTake a piece of fondant, flavor part of it with vanilla,\\npart of it with lemon, color yellow (see coloring can-\\ndies), and another part with raspberry, color pink make\\nthese into balls, grooved cones, or anything that strikes\\nyour fancy, let them stand till they harden, they are\\nthen ready for use.\\nTake another part of youv fondant, have some English\\nwalnuts chopped, flavor with vanilla and color pink\\nwork the walnuts into the paste as you w^ould fruit into\\na loaf cake when mixed, make a paper case an inch\\nwide and deep, and three or four inches long oil it\\npress the paste into it, and when firm turn it out and cut\\ninto cubes. Or, instead of walnuts, use chopped al-\\nmonds, flavor with vanilla, and leave i\\\\\\\\(i fondant white.\\nThis makes Yaxilla Almo^^d Crea:^!.\\nTuTTi FiiUTTi Candy.\u00e2\u0080\u0094 Chop some almonds, citron,\\na few currants, and seedless raisins work into some\\nfondant, flavor with rum and lemon, thus making Eo-\\nman punch, or with vanilla or raspberry press into the", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0108.jp2"}, "109": {"fulltext": "French Candy at Home. 93\\npaper forms as you did the walnut cream. You see how\\nyou can ring the changes on these bars, varying the\\nflavoring, inventing new combinations, etc.\\nFondant Panache.\u00e2\u0080\u0094 Take yowv fondant, divide it in\\nthree equal parts, color one pink and flavor as you choose,\\nleave the other white and flavor also as you please\\nbut it must agree with the pink, and both must agree\\nwith the next, which is chocolate. Melt a little un-\\nsweetened chocolate by setting it in a saucer over the\\nboiling kettle, then take enough of it to make your third\\npiece of fondant a fine brown now divide the w^hite\\ninto two parts make each an inch and a half wide, and\\nas long as it will do the same with the chocolate fon-\\ndant then take the pink, make it the same width and\\nlength, but of course, not being divided, it will be twice\\nas thick now butter slightly the back of a plate, or,\\nbetter still, get a few sheets of waxed paper from the\\nconfectioner s lay one strip of the chocolate on it, then\\na strip of white on that, then the pink, the other white,\\nand lastly the chocolate again then lightly press them\\nto make them adhere, but not to squeeze them out of\\nshape. You have now an oblong brick of parti-colored\\ncandy leave it for a fe w hours to harden, then trim it\\nneatly with a knife and cut it crosswise into slices half\\nan inch think, lay on Avaxed paper to dry, turning once\\nin a wiiile, and pack away in boxes.\\nIf joiiY fondant gets very hard while you work, stand\\nit over hot water a few minutes.\\nCreamed candies are very fashionable just now, and,\\nyour fondant once ready, are very easy to make.\\nCream Walnuts.\u00e2\u0080\u0094 Make ready some almonds, some\\nwalnuts in halves, some hazelnuts, or anything of the\\nsort you fancy let them be very dry. Tnke fondant made", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0109.jp2"}, "110": {"fulltext": "94 Culture and Cooking.\\nfrom a pound of sugar, feet it in a bowl in a saucepan of\\nboiling water, stirring it till it is like cream. Then having\\nflavored it with vanilla or lemon, drop in your nuts one\\nby one, taking them out with the other hand on the end\\nof a fork, resting it on the edge of your bowl to drain for\\na second, then drop the nut on to a waxed or buttered\\npaper neatly. If the nut shows through the cream it is\\ntoo hot take it out of the boiling water and beat till it\\nis just thick enough to mask the nut entirely, then re-\\nturn it to the boiling water, as it cools very rapidly and\\nbecomes unmanageable, when it has to be warmed over\\nagain.\\nVery fine chocolate creams are made as follows\\nBoil half a pound of sugar with three tablespoonfuls of\\nthick cream till it makes a soft ball in water, then let it\\ncool. When cool beat it till it is very white, flavor with a\\nfew drops of vanilla and make it into balls the size of a large\\npea; then take some unsweetened chocolate warmed, mix\\nit with a piece oi fondant melted there should be more\\nchocolate than sugar and when quite smooth and thick\\nenough to mask the cream, drop them in from the end\\nof a fork, take them out, and drop on to wax paper.\\nAnother very fine candy to be made without heat,\\nand therefore convenient for hot weather, is made as\\nfollows\\nPunch Drops. \u00e2\u0080\u0094Sift some powdered sugar. Have\\nready some fine white gum-arabic, put a tablesiwonful\\nwith the sugar (say half a pound of sugar), and make it\\ninto a firm paste if too wet, add more sugar, flavor with\\nlemon and a tiny speck of tartaric acid or a very little lem-\\non juice. Make the paste into small balls, then take more\\nsugar and make it into icing with a spoonful of Santa\\nCruz rum and half the white of an Qgg. Try if it", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0110.jp2"}, "111": {"fulltext": "French Candy at Home. 95,\\nhardens, if not, beat in more sugar and color it a bright\\npink, then dip each ball in the pink icing and harden\\non wax paper. These are very novel, beautiful to look\\nat, and the flavors may vary to taste.\\nTo MAKE Cochineal CoLOKii^G which is quite\\nHarmless. Take one ounce of powdered cochineal,\\none ounce of cream of tartar, two drachms of alum,\\nhalf a pint of water boil the cochineal, water, and\\ncream of tartar till reduced to one half, then add the\\nalum, and put up in small bottles for use. Yellow is\\nobtained by the infusion of Spanish saffron in a little\\nwater, or a still better one from the grated rind of a\\nripe orange put into muslin, and a little of the juice\\nsqueezed through it.\\nBe careful in boiling the sugar im fondant, not to stir\\nit after it is dissolved stirring causes it to become rough\\ninstead of creamy.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0111.jp2"}, "112": {"fulltext": "CHAPTER XIV.\\nA CHAPTER FOR rKOPLE OF VERY SMALL MEANS.\\nI AM sorry to say in these days tliis chapter may ap-\\npeal to many, who arc yet not to be called poor peo-\\nple/ who may have been well-to-do and only jsntfering\\nfrom tlie pressure of the times, and for whose cultivated\\nappetites the coarse, substjintial food of the laboring man\\n(even if they could buy it) would not be eatable, who\\nmust have what they do have good, or starve. But, as\\nsome of the things for which I give recipes will seem\\nover-economical for pe()])le who can alTord to buy meat\\nat least once a day, 1 advise those who have even iifiy\\ndollars ji month income to skip it; reminding them, if\\nthey do not, *^that necessity knows no law.\\nA bone of soup meat can be got at a good butcher s\\nfor ten or fifteen cen^^s, and is about the best invest-\\nment, for that sum I know of, ns two nourishing and\\nsavoi y meals, at least, for four or live persons can be\\ngot from it.\\nCarefully make a nice soup, with plenty of vegetables,\\nrice, or any other thickening you like. Your bone will\\nweigh from four to six pounds, perha])S put it on with\\nwater according to size, and let it boil down slowly until\\nnice and strong. If you have had any scraps of meat or\\nbones, put them also to your soup.\\nWhen you serve it, keep back a cup of soup and a few\\n96", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0112.jp2"}, "113": {"fulltext": "Chapter for People of Very Small Means. 97\\nof the vegetables, and save the meat, xrom Avhich you\\ncan make a very appetizing hash in the following way\\nTake the meat from the bone, chop it with some cold\\npotatoes and the vegetables you saved from the soup.\\nCold stewed onions, boiled carrots or turnips, all help to\\nmake the dish savory. Chop an onion very fine, unless\\nyon have cold ones, a little parsley and thyme, if liked,\\nand sometimes, for variety s sake, if you have it, a pinch\\nof curry powder, not enough to make it hot or yellow,\\nyet to impart piquancy. If you have a tiny bit of fried\\nbacon or cold ham or cold pork, chop it with the other\\ningredients, mix all well, moisten with the cold soup,\\nand, when nicely seasoned, put the hash into an iron\\nfrying-pan, in which you have a little fat made hot\\npack it smoothly in, cover it with a pot-lid, and either\\nset it in a hot oven, or leave it to brown on the stove.\\nIf there was more soup than enough to moisten the hash,\\nput it on in a tiny saucepan, with a little brown flour\\nmade into a paste with butter, add a drop of tomato cat-\\nsup, or a little stewed tomato, or anything you have for\\nflavoring, and stir till it boils. Then turn the hash out\\nwhole on a dish, it should be brown and crisp, pour the\\ngravy you have made round it, and serve. For a change\\nmake a pie of the hash, pouring the gravy in through\\na hole in the top when done.\\nIt is not generally known that a very nice plain paste\\ncan be made with a piece of bread dough, to which you\\nhave added an Qgg, and some lard, dripping, or butter.\\nThe dripping is particularly nice for the hash pie, and,\\nas you need only a piece of dough as large as an orange,\\nyou will probably have enough from the soup, if you\\nskimmed off all the fat before putting the vegetables in\\n{^QQ pot-au-feu) work your dripping into the dough,.\\n5", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0113.jp2"}, "114": {"fulltext": "\u00e2\u0080\u00a298 Culture and Cookiyig.\\nand let it rise well, then roll as ordinary pie-crust. Po-\\ntato crust is also very good for plain pies of any sort, but\\nas there are plenty of recipes for it, I will not give one\\nhere.\\nOne of the very best hashes I ever ate was prepared\\nby a lady who, in better times, kept a very fine table.\\nAnd she told me there were a good many cold beans\\nin it, well mashed and often since, when taking ^trav-\\nelers hash in an hotel^ I have thought of that savory\\ndish with regret.\\nInstead of making your chopped meat into hash, vary\\nit, by rolling the same mixture into egg-shaped pieces,\\nor flat cakes, flouring them, and frying them nicely in\\nvery hot fat pieces of pork or bacon fried and laid\\nround will help out the dish, and be an improvement\\nto what is already very good.\\nTo return once more to the soup bone. If any one of\\n\u00e2\u0096\u00a0your family is fond of marrow, seal up each end of the\\nbone with a paste made of flour and water. When done,\\ntake off the paste, and remove the marrow. Made very\\nhot, and spread on toast, with pepper and salt, it will be\\na relish for some one s tea or breakfast.\\nIn this country there is a prejudice against sheep s\\nliver while in England, where beef liver is looked upon\\nas too coarse to eat (and falls to the lot of the cats-\\nmeat man, or cat butcher), sheep s is esteemed next to\\ncalf s, and it is, in fact, more delicate than beef liver.\\nThe nicest way to cook it is in very thin slices (not the\\ninch-thick pieces one often sees), each slice dipped in\\nflour and fried in pork or bacon fat, and pork or bacon\\nserved with it. But the more economical way is to put\\nit in a pan, dredge it with flour, pin some fat pork over\\nit, and set it in a hot oven when very brown take it out", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0114.jp2"}, "115": {"fulltext": "Chapter for People of Very Small Means. 99\\nmake nice brown gravy by pouring water in the pan and\\nletting it boil on the stove, stirring it well to dissolve the\\nglaze pour into the dish, and serve. The heart should\\nbe stuffed with bread-crumbs, parsley, thyme, and a lit-\\ntle onion, and baked separately. Oj-, for a change, you\\nmay chop the liver up with a few sweet herbs and a lit-\\ntle pork (onion, or not, as you like), and some bread-\\ncrumbs. Put all together in a crock, dredge with flour,\\ncover, and set in a slow oven for an hour and a half\\nthen serve, with toasted bread around the dish.\\nIt is very poor economy to buy inferior meat. One\\npound of fine beef has more nourishment than two of\\npoor quality. But there is a great difference in prices of\\ndifferent parts of meat, and it is better management to\\nchoose the cheap part of fine beef than to buy the sir-\\nloin of a poor ox even at the same price and, by good\\ncooking many parts not usually chosen, and therefore\\nsold cheaply, can be made very good. Yet you must\\nremember, that a piece of meat at seven cents a pound,\\nin which there is at least half fat and bone, such as\\nbrisket, etc., is less economical than solid meat at ten or\\ntwelve.\\nPot roasts are very good for parts of meat not tender\\nenough for roasting, the cross-rib, as some butch-\\ners term it, being very good for this purpose it is all\\nsolid meat, and being very lean, requires a little fat pork,\\nwhich may be laid at the bot om of the pot or better\\nstill, holes made in the meat and pieces of the fat drawn\\nthrough, larding in a rough way, so that they cut to-\\ngether. A pot roast is best put on in an iron pot, with-\\nout water, allowed to get finely brown on one side, then\\nturned, and when thoroughly brown on the other a little\\nwater may be added for gravy chop parsley or any", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0115.jp2"}, "116": {"fulltext": "lOO Culture and Cooking,\\nseasoning that is preferred. Give your roast at least\\nthree hours to cook. Ox cheek, as the head is called, is\\nvery good, and should be very cheap prepare it thus\\nClean the cheek, soak it in water six hours, and cut\\nthe meat from the bones, which break up for soup\\nthen take the meat, cut into neat pieces, put it in an\\nearthen crock, a layer of beef, some thin pieces of pork\\nor bacon, some onions, carrots, and turnips, cut tliin, or\\nchopped fine, and sprinkled over the meat also, some\\nchopped parsley, a little thyme, and bay leaf, pepper\\nand salt, and a clove to each layer then more beef and\\na little pork, vegetables, and seasoning, as before. When\\nall your meat is in pour over it, if you have it, a tum-\\nbler of hard cider and one of water, or else two of water,\\nin which put a half gill of vinegar. If you have no\\ntight-fitting cover to your crock, put a paste of flour and\\nwater over it to keep the steam in. Place the crock in a\\nslow oven five or six hours, and when it is taken out re-\\nmove the crust and skim. Any piece of beef cooked in\\nthis way is excellent.\\nOx heart is one of the cheapest of dishes, and really\\nremarkably nice, and it is much used by economical peo-\\nple abroad.\\nThe heart should be soaked in vinegar and water three\\nor four hours, then cut off the lobes and gristle, and\\nstuff it with fat pork chopped, bread-crumbs, parsley,\\nthyme, pepper, and salt then tie it in a cloth and very\\nslowly simmer it (large end up) for two hours take it\\nup, remove the cloth, and flour it, and roast it a nice\\nbrown. Lay in the pan in which it is to be roasted some\\nfat pork to baste it. Any of this left over is excellent\\nhashed, or, warmed in slices with a rich brown gravy, can-\\nnot be told from game. Another way is to stuff it with", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0116.jp2"}, "117": {"fulltext": "Chapter for People of Very Small Means. lOi\\nsage and onions. It must always be served very liot with\\nhot plates and on a very hot dish.\\nFore quarter of mutton is another very economical part\\nof meat, if you get your butcher to cut it so that it may\\nnot only be economical, but really afford a choice joint.\\nDo not then let him hack the shoulder across, but, before\\nhe does a thing to it, get him to take the shoulder out in\\na round plate-shaped joint, with knuckle attached if\\nhe does this well, that is, cuts it close to the bone of the\\nribs, you will have a nice joint then do not have it\\nchopped at all this should be roasted in the oven very\\nnicely, and served with onion sauce or stewed onions. If\\nonions are not liked, mashed turnips are the appro-\\npriate vegetable. This joint, to be enjoyed, must be\\nproperly carved, and that is, across the middle from the\\nedge to the bone, the same as a leg of mutton and like\\nthe leg, you must learn, as I cannot describe it in words,\\nwhere the bone lies, then have that side nearest you and\\ncut from the opposite side.\\nYou have, besides this joint, another roast from the\\nribs, or else cut it up into chops till you come to the\\npart under the shoulder from this the breast should be\\nseparated and both either made into a good Irish stew,\\nor the breast prepared alone in a way I shall describe,\\nthe neck and thin ribs being stewed or boiled.\\nThe neck of mutton is very tender boiled and served\\nwith parsley or caper sauce the liquor it is boiled in\\nserved as broth, with vegetables and rice, or prepared as\\ndirected in a former chapter for the broth from leg of\\nmutton.\\nThe mode I am^ about to give of preparing breast of\\nmutton was told me by a Welsh lady of rank, at whose\\ntable I ate it (it apjieared as a side dish), and who said.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0117.jp2"}, "118": {"fulltext": "I02 Culture and Cooking.\\nhalf laughingly, Will you take some fluff We are\\nvery fond of it, but breast of mutton is such a despised\\ndish I never expect any one else to like it. I took it,\\non my principle of trying everything, and did find it\\nvery good. This lady told me that, having of course a\\ngood deal of mutton killed on her father s estate, and the\\nbreast being always despised by the servants, she had in-\\nvented a way of using it to avoid waste. Her w\\\\^y was this:\\nSet the breast of mutton on the fire whole, just cov-\\nered with water in which is a little salt. When it comes\\nto the boil draw it back and Jet it simmer three hours\\nthen take it up and draw out the bones, and lay a force-\\nmeat of bread-crumbs, parsley, tliyme, chopped suet,\\nsalt and pepper all over it double or roll it, skewer it,\\nand coat it thickly with Qgg and bread-crumbs then\\nbake in a moderate oven, basting it often with nice drip-\\nping or butter when nicely brown it is done, and eats\\nlike the tenderest lamb. It was, when I saw it, served on\\na bed of spinach. I like it better on a bed of stewed\\nonions.\\nI now ffive some dishes made without meat.\\nEagout of Cucumber and Onions.\u00e2\u0080\u0094 Fry equal\\nquantities of large cucumbers and onions in slices until\\nthey are a nice brown. The cucumber will brown more\\neasily if cut up and put to drain some time before using\\nthen flour each slice. When both are brown, pour on\\nthem a cup of water, and let them stew for half an hour\\nthen take a good piece of butter in which you have\\nworked a dessert-spoonful of flour (browned) add pep-\\nper, salt, and a little tomato catsup or stewed tomato.\\nThis is a rich-eating dish if nicely made, and will help\\nout cold meat or a scant quantity of it very well. A\\nlittle cold meat may be added if you have it.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0118.jp2"}, "119": {"fulltext": "Chapter for People of Very Small Means. 103\\nOnion Soup. Fry six large onions cut into slices\\nwith a quarter of a pound of butter till tliey are of a\\nbright brown, then well mix in a tablespoonful of flour,\\nand pour on them rather more than a quart of water.\\nStew gently until the onions are quite tender, season\\nwith a spoonful of salt and a little sugar stir in quickly\\na liaison made with the yolks of two eggs mixed with\\na gill of milk or cream (do not let it boil afterwards),\\nput some toast in a tureen, and serve very hot.\\nPea Soup. Steep some yellow split peas all night, next\\nmorning set them on to boil with two quarts of water to a\\npint of peas in the water put a tiny bit of soda. In an-\\nother pot put a large carrot, a turnip, an onion, and a\\nlarge head of celery, all cut small and covered with water.\\nWhen both peas and vegetables are tender, put them\\ntogether, season with salt, pepper, and a little sugar,\\nand let them gently stew till thick enough then strain\\nthrough a colander, rubbing the vegetables well, and\\nreturn to the pot while you fry some sippets of bread a\\ncrisp brown then stir into the soup two ounces of but-\\nter in which you have rolled a little flour.\\nThis soup is simply delicious, and the fact of it being\\nmaigre will not be remembered.\\nPotato Soup is another of this good kind, for meat is\\nscarcely required, so good is it without.\\nBoil some potatoes, then rub them through a colandar\\ninto two quarts of hot milk (skimmed does quite well);\\nhave some fine-chopped parsley and onion, add both\\nwith salt and pepper, stew three quarters of an hour\\nthen stir in a large piece of butter, and beat two eggs\\nwith a little cold milk, stir in quickly, and serve with\\nfried bread. There should be potatoes enough to make\\nthe soup as thick as cream.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0119.jp2"}, "120": {"fulltext": "104 Culture and Cooking.\\nDo not be prejudiced against a dish because there is\\nno meat in it, and you think it cannot be nourishing.\\nThis chapter is not written for those with whom meat,\\nor money, is plentiful and if it be true that man is\\nnourished not by what he eats, but by what he assim-\\nilates, and, according to an American medical author-\\nity, what is eaten with distaste is not assimilated\\n(Dr. Hall), it follows that an enjoyable dinner, even\\nwithout meat, will be more nourishing than one forced\\ndown because it lacks savor that potato soup will be\\nmore nourishing than potatoes and butter, with a cup of\\nmilk to drink, because more enjoyable. Yet it costs no\\nmore, for the soup can be made without the eggs if they\\nare scarce.\\nOr say bread and butter and onions. They will not\\nbe very appetizing, especially if they had to be a fre-\\nquent meal, yet onion soup is made from the same ma-\\nterials, and in France is a very favorite dish, even with\\nthose well able to put meat in it if they wished.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0120.jp2"}, "121": {"fulltext": "CHAPTER XV.\\nA FEW THINGS IT IS WELL TO REMEMBER.\\nEvery housekeeper has pet wrinkles of her own\\nwhich she thinks are especially valuable some are\\nknown to all the world, others are new to many. So\\nit may be with mine but, on the chance that some few\\nthings are as new to my friends as they were to me, I\\njot them down without any pretense of order or regu-\\nlarity.\\nLemons will keep fresher and better in water than any\\nother way. Put them in a crock, cover them with water.\\nThey will in winter keep two or three months, and the\\npeel be as fresh as the day they were put in. Take care,\\nof course, that they do not get frosted. In summer\\nchange the water twice a week they will keep a long\\ntime.\\nIn grating nutmegs begin at the flower end if you\\ncommence at the other, there will be a hole all the way\\nthrough.\\nTea or coffee made hot (not at all scorched), before\\nwater is added, are more fragrant and stronger. Thus,\\nby putting three spoonfuls of tea in the pot and setting\\nin a warm place before infusing, it will be as strong as\\nif you make tea with four spoonfuls without warming it,\\nand much more fragrant.\\nVegetables that are strong can be made much milder\\n5\u00c2\u00bb 105", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0121.jp2"}, "122": {"fulltext": "io6 Culture and Cooking.\\nby tying a bit of brejid in a clean rag and boiling it with\\nthem.\\nBread dough is just as good made the day before it is\\nused thus, a small family can have fresh bread one day,\\nrolls the next, by putting the dough in a cold place en-\\nveloped in a damp cloth. In winter, kept cold, yet not\\nin danger of freezing, it will keep a week.\\nCelery seed takes the place of celery for soup or stews\\nwhen it is scarce parsley seed of parsley.\\nGreen beans, gherkins, etc., put down when plentiful\\nin layers of rock salt, will kcej) crisp and green for\\nmonths, and can be taken out and pickled when con-\\nvenient.\\nLemon or orange peel grated and mixed with powdered\\nsugar and a squeeze of its own juice (the sugar making\\nit into paste) is excellent to keep for flavoring put it\\ninto a little ])ot and it will keep for a year.\\nBread that is very stale may be made quite fresh for\\nan hour or two by dipping it quickly into milk or water,\\nand putting it in a brisk oven till quite hot through. It\\nmust be eaten at once, or it will be as stale as ever when\\ncold.\\nMeat to be kept in warm weather should be rubbed over\\nwith salad oil, every crevice filled with ginger meat tliat\\nis for roasting or frying is much better preserved in this\\nway than with salt take care that every part of the sur-\\nface has a coat of oil. Steaks or chops cut off, which\\nalways keep badly, should be dipped into warm butter or\\neven dripping, if oil is not handy (the object being to\\nexclude the air), and then hung up till wanted.\\nMutton in cold weather should be hung four or five\\nweeks in a ])lace not subject to changes of temperature,\\nand before it is so hung, every crevice filled with ginger", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0122.jp2"}, "123": {"fulltext": "A Few Things it is Well to Remember. 107\\nand thoroughly dredged with flour, which must be then\\nrubbed in with the hand till the surface is quite dry.\\nThis is the English fashion of keeping venison.\\nIt may be useful for those who burn kerosene to know\\nthat when their lamps smell, give a bad light, and smoke,\\nit is not necessary to buy new burners. Put the old\\nones in an old saucepan with water and a tablespoonful\\nof soda, let them boil half an hour, wipe them, and\\nyour trouble will be over.\\nMeat that has become slightly tainted may be quite\\nrestored by washing it in water in which is a teaspoonful\\nof borax, cutting away every part in the least discolored.\\nIn summer when meat comes from the butcher s, if it\\nis not going to be used the same day, it should be washed\\nover with vinegar.\\nPoultry in summer should always have a piece of\\ncharcoal tied in a rag placed in the stomach, to be re-\\nmoved before cooking. Pieces of charcoal should also\\nbe put in the refrigerator and changed often.\\nOyster shells put one at a time in a stove that is\\nclinkered will clean the bricks entirely. They\\nshould be put in when the fire is burning brightly.\\nSalt and soapstone powder (to be bought at the drug-\\ngist s) mend fire brick use equal quantities, make into a\\npaste with water, and cement the brick they will be as\\nstrong as new ones.\\nInk spilled on carpets may be entirely removed by\\nrubbing while wet with blotting paper, using fresh as\\nit soils.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0123.jp2"}, "124": {"fulltext": "CHAPTER XVI.\\nON SOME TABLE PREJUDICES.\\nMany people have strong prejudices against certain\\nthings which they have never even tasted, or which they\\ndo frequently take and like as a part of something else,\\nwithout knowing it. How common it is to hear and\\nsee untraveled people declare that they dislike garlic,\\nand could not touch anything with it in. Yet those\\nvery people will take Worcestershire sauce, in which gar-\\nlic is actually predominant, with everything they eat\\nand think none but English pickles eatable, which\\nowe much of their excellence to the introduction of a\\nsoupgon of garlic. Therefore I beg those who actually\\nonly know garlic from hearsay abuse of it, or from its\\npresence on the breath of some inveterate garlic eater,\\nto give it a fair trial when it appears in a recipe. It is\\njust one of those things that require the most delicate\\nhandling, for which the French term a suspicio7i is\\nmost appreciated it should only be a suspicion, its\\npresence should never be pronounced. As Blot once\\nbegged his readers, Give garlic a fair trial in a remo-\\nlade sauce. (Montpellier butter beaten into mayonnaise\\nis a good remolade for cold meat or fish.)\\nCurry is one of those things against which man}^ are\\nstrongly prejudiced, and I am inclined to think it is\\n108", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0124.jp2"}, "125": {"fulltext": "Ott Some Table Prejudices. 109\\nquite an acquired taste, but a taste which is an envi-\\nable one to its possessors for them there is endless\\nvariety in all they eat. The capabilities of curry are\\nvery little known in this country, and, as the taste for\\nIt IS so limited, I will not do more in its defense than\\nindicate a pleasant use to which it may be put, and iu\\nwhich form it would be a welcome condiment to many\\nto whom a curry, pure and simple, would be obnox-\\nious. I once knew an Anglo-Indian who used curry as\\nmost people use cayenne it was put in a pepper-box\\nand with it he would at times pepper his fish or kidneys^\\neven his eggs. Used in this way, it imparts a delightful\\npiquancy to food, and is neither hot nor spicy\\nFew people are so prejudiced as the English generallv\\nand the stay-at-home Americans but the latter are to\\nbe taught by travel, the Englishman rarely\\nThe average Briton leaves his island shores with the\\nconviction that he will get nothing fit to eat tilfh get\\nback, and that he will have to be uncommonly carrfu\\nonce across the channel, or he will be having fricasseed\\nhonoi of frogs, he does not know that the Paris res-\\ntaurateur who should give the costly frog for chiokei\\nwould soon end in the bankruptcy court\\nand ,IL!, 1 r go\u00c2\u00abd roast\\nan d EnJr 7\u00c2\u00b0 P\u00e2\u0084\u00a2^ better, said\\nan old Englishman to me once in that gay city.\\nBut surely you can.\\nP\u00c2\u00ablll?f V J! T \u00e2\u0080\u00a2e^taurants of every class, and\\ncalled for beefsteak and roast beef, but have never got\\nthe real article although it s my belief, said he, lean-\\nng forward solemnly, that I have eaten horse three\\ntimes this week. Of course the Englishman of ra^^", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0125.jp2"}, "126": {"fulltext": "no Culture and Cooking.\\nwho has spent half his life on the continent, is not at all\\nthe average Englishman.\\nAmericans think the hare and rabbits, of which the\\nEnglish make such good nse, very mean food indeed,\\nand if they are unprejudiced enough to try them, from\\nthe fact that they are never well cooked, they dislike\\nthem, which prejudice the English reciprocate by look-\\ning on squirrels as being as little fit for food as a rat.\\nAnd a familiar instance of prejudice from ignorance\\ncarried even to insanity, is that of the Irish in 1848,\\nstarving rather than eat the yaller male, sent them\\nby generous American sympathizers yet they come here\\nand soon- get over that dislike. Not so the French, who\\nlook on oatmeal and Indian meal as most unwholesome\\nfood. (7\u00c2\u00ab pese sur Vestomac, ga creuse Vestomac, I\\nheard an old Frenchwoman say, trying to dissuade a\\nmother from giving her children mush.\\nThe moral of all of which is, that for our comfort s\\nsake, and the general good we should avoid unreason-\\nable prejudices against unfamiliar food. We of course\\nhave a right to our honest dislikes but to condemn\\nthings because we have heard them despised, is pre-\\njudice.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0126.jp2"}, "127": {"fulltext": "CHAPTER XVII.\\nA CHAPTER OF ODDS AKD ENDS.\\nI HAVE alluded, in an earlier chapter, to the fact that\\nmany inexperienced cooks are afraid of altering recipes\\na few words on this subject may not be out of place. As\\na rule, a recipe should be faithfully followed in all im-\\nportant points for instance, in making soup you can-\\nnot, because you are short of the given quantity of meat,\\nput the same amount of water as directed for the full\\nquantity, without damaging your soup but you may eas-\\nily reduce water and every other ingredient in the same\\nproportion and, in mere matters of flavoring, you may\\nvary to suit circumstances. If you are told to use cloves,\\nand have none, a bit of mace may be substituted.\\nIf you read a recipe, and it calls for something you\\nhave not, consider whether that something has anything\\nto do with the substance of the dish, or whether it is\\nmerely an. accessory for which something else can be\\nsubstituted. For instance, if you are ordered to use\\ncream in a sauce, milk with a larger amount of well-\\nwashed butter may take its place but if you are told to\\nuse cream for charlotte russe or trifles, there is no way in\\nwhich you could make milk serve, since it is not an\\naccessory but the chief part of those dishes. For a\\ncake in which cream is used, butter whipped to a cream\\nmay take its place. Wine is usually optional in savory\\ndishes it gives richness only.\\nIll", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0127.jp2"}, "128": {"fulltext": "112 Culture and Cooking.\\nAgain, in cakes be very careful the exact proportions\\nof flour, eggs, and milk are observed of butter you can\\ngenerally use more or less, having a more or less rich\\ncake in proportion. In any but plain cup cakes (which\\ngreatly depend on soda and acid for their lightness)\\nnever lessen the allowance of eggs never add milk if a\\ncake is too stiff (but an extra Qgg may always be used),\\nunless milk is ordered in the recipe, when more or less\\nmay be used as needed. Flavoring may be always varied.\\nIn reducing a recipe always reduce every ingredie7it,\\nand it can make no difference in the results. Some-\\ntimes, in cookery books, you are told to use articles not\\nfrequently found in ordinary kitchens for instance, a\\nlarding-needle (although that can be bought for twenty-\\nfive cents at any house-furnishiug store, and should al-\\nways be in a kitchen) but, in case you have not one for\\nmeat, you may manage by making small cuts and insert-\\ning slips of bacon.\\nAnother article that is very useful, but seldom, if ever,\\nto be found in small kitchens, is a salamander but when\\nyon wish to brown the top of a dish, and putting it in\\nthe oven would not do, or the oven is not quick enough\\nto serve, an iron shovel, made nearly red, and a few red\\ncinders in it, is a very good salamander. It must be\\nheld over the article that requires browning near enough\\nto color it, yet not to burn.\\nIn the recipes I have given nothing is required that\\ncannot be obtained, with more or less ease, in j^ew York.\\nFor syrups, fruit juices, etc., apply to your druggist; if\\nhe has not them he will tell you where to obtain them.\\nWe often make up our minds that because a thing is not\\ncommonly used in this country, it is impossible to get it.\\nEeally there are very few things not to be got in New", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0128.jp2"}, "129": {"fulltext": "Chapter of Odds and Ends, 113,\\nYork City to the intelligent seeker. You need an arti-\\ncle of French or Italian or may be English grocery, that\\nyour grocer, a first-class one, perhaps, has not, and you\\nmake up your mind you cannot get it. But go into the\\nquarters where French people live, and you can get\\neverything belonging to the French cuisine. So preju-\\ndiced are the French in favor of the productions of la\\ntelle France, that they do not believe in our parsley or\\nour chives or garlic or shallots for I know at least one\\nFrench grocer who imports them for his customers. On\\nbeing asked why he brought them from France to a\\ncountry where those very things were plentiful, he an-\\nswered\\n0h, French herbs are much finer.\\nNeedless to say tarragon is one of the herbs so import-\\ned, and can thus be bought but, as several New Jersey\\ntruck gardeners grow all kinds of French herbs, they can\\nbe got in Washington Market, and most druggists keep\\nthem dried but for salads, Montpellier butter, and some\\nother uses, the dried herb would not do, although for\\nflavoring it would serve but the far better way is to\\ngrow them for yourself, as I have done. Any large\\nseedsman will supply you with burnet, tarragon, and\\nborage (very useful for salads, punch, etc.) seeds, and if\\nyou live in the country, have an herb bed if in town,\\nthere are few houses where there is not ground enough\\nto serve for the j^urpose but even in these few houses\\none can have a box of earth in the kitchen window, in\\nwhich your seeds will flourish.\\nParsley is a thing in almost daily request in winter,\\nyet it is very expensive to buy it constantly for the sake\\nof using the small spray that often suffices. It is a good\\nplan, therefore, in fall, to get a few roots, plant them in\\n8", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0129.jp2"}, "130": {"fulltext": "114 Culture ajid Cooking,\\na pot or box, and they will flourish all winter, if kept\\nwhere they will not freeze, and be ready for garnishing\\nat any minute.\\nAlways, as far as your means allow, have every con-\\nvenience for cooking. l^y having utensils proper for\\nevery purpose you save a great deal of work and much\\nvexation of spirit. Yet it should be no excuse for bad\\nwork that such utensils are not at hand. A willing and\\nintelligent cook will make the best of what she has.\\nApropos of this very thing Gouffe relates that a friend\\nof his, an artist of renown, was sent for to the\\nchateau of a Baron Argenteuil, wlio had taken a large\\ncompany with him, unexpectedly crowding the chateau\\nin every part. lie was shown into a dark passage in\\nwhich a plank was suspended from the ceiling, and told\\nthis was to be his kitchen. He had to fashion his own\\nutensils, for there was nothing provided, and his pastry\\nhe had to bake in a frying-pan besides building two\\nmonumental ^Z^/^s on that board and prepare a colde?^-\\ntree. But he cheerfully set to work to overcome diffi-\\nculties, achieved his task, and was rewarded by the plau-\\ndits of the diners. Such difficulties as these our servants\\nnever have to encounter, and a cheerful endeavor to\\nmake the best of everything should be the rule. Yet,\\nlet us spare them all the labor we can, or rather make it\\nas easy and pleasant as possible they will be more\\nproud of their well-furnished kitchen, more cheerful in\\nit, than they will of one where everything for their con-\\nvenience is grudged, and such pride and cheerfulness\\nwill be your gain.\\nThere is always a great deal of talk about servants in\\nAmerica, how bad and inefficient they are, how badly\\nthey contrast with those of England. Certainly, they", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0130.jp2"}, "131": {"fulltext": "Chapter of Odds and Ends 1 1 5\\nare not so efficient as those of the older countr}^ how\\ncould they be There, girls who are intended for servants\\nhave ever held before their eyes what they may or may\\nnot do in the future calling, and how it is to be done.\\nBut take one of these orderly, efficient girls, put her in\\nan American family as general servant or as cook, where\\ntwo are kept, washing and ironing to do, and a variety\\nof other work, and see how your English servant would\\nstare at your requirements. She has been accustomed to\\nher own line of work at home if housemaid, she has\\nbeen dressed for the day at noon if cook, she has never\\ndone even her own washing.\\nShe may, and will no doubt, fall into the way of the\\ncountry, after a while, and on account of her early habits\\nof respect, will make a good servant perhaps. But many\\nof them would be quite indignant at being asked to do\\nthe average servant s work here. I am speaking now of\\nthe trained servants but, comparing the London maid-\\nof-all-work or slavey with our own general servants,\\nand considering how much more is expected of the latter,\\nthe comparison seems to me vastly in the favor of our own\\nBridgets. We may rest assured, however smoothly the\\nwheels of household management glide along in wealthy\\nfamilies across the water, people who can only keep one\\nor two have all our troubles with servants and a few\\nadded, and their faults are just as general a subject of\\nconversation among ladies.\\nFrance (out of Paris, from Parisian servants deliver\\nme and Germany seem the favored lands where one\\nservant does the work of three or four. Yet even they,\\nare, they say, degenerating. Let us, then, be contented\\nand make the best of what we have, assured that even\\nBiddy is not so hopeless as she is painted. Kindness", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0131.jp2"}, "132": {"fulltext": "ii6 Culture aiid Cooking.\\n(not weakness), firmness, and patience work wonders,\\neven with the roughest Emerald that ever crossed the\\nsea.\\nI have said somewhere else that you must beware of at-\\ntempting too much at once perfect yourself in one thing\\nbefore you attempt another. Take breaded chops or\\nfried oysters, make opportunities for having them rather\\noften, and do not rest satisfied until you have them as\\nwell fried as you have ever seen them anywhere prac-\\ntice makes perfect, and you certainly will achieve per-\\nfection if you are not discouraged by one failure. But\\nabove all things never make experiments for company\\nlet them be made when it really matters little whether\\nyou succeed or not, and let your experiments be on a\\nsmall scale don t attempt to fry a large dish of oysters\\nor chops until it is a very easy task, or make more than\\nhalf a pound of puff paste at first for if you fail with a\\nlarge task before you, you will be tired and disheartened,\\nhate the sight of what you are doing, and, as a conse-\\nquence, not be likely to return to it very soon. The same\\nmay be said of cooks some of them are very fond of ex-\\nperiments, which taste I should always encourage but do\\nnot let them jump from one experiment to the other\\nif they try a dish and fail, they often make up their\\nminds that the fault is not theirs, that it is not worth\\nwhile to bother with it. Here your knowledge will be\\nof service you will show them that it can be done, how\\nit should be done, and order the dish cook failed in, fre-\\nquently, giving it sufficient surveillance to prevent your\\nfamily suffering from her inexperience for, as a witty\\nFrenchman said of Mme. du Deffaud s cook, Between\\nher and Brinvilliers there is only the difference of in-\\ntention.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0132.jp2"}, "133": {"fulltext": "Chapter of Odds and Ends. 117\\nFew things add more to a man or woman s social repu-\\ntation than the fact that they keep a good table. It\\nneed not be one where\\nThe strong table groans\\nBeneath the smoking sirloin stretched immense\\nbut a table where whatever you do have will be good,\\nbe it pork and beans, or salmi the pork and beans\\nwould satisfy a Bostonian, the salmi Grimod de la Rey-\\nniere himself. I do not admit with Di Walcott that\\nThe turnpike road to people s hearts I find\\nLies through their mouths, or I mistake mankind.\\nBut it is a fact that good living by this I do not\\nmean extravagant living presupposes good breeding.\\nWell-bred people sometimes live badly but ill-bred\\npeople seldom or ever live well, in the right sense of\\nthe term.\\nNow, by way of valedictory, let me repeat that I do\\nnot think a lady s best or proper place is the kitchen\\nbut it is quite possible to have a perfectly served table,\\nyet spend very little time there. Only that one little\\nhour a day that Talleyrand, the busy man full of intrigue\\nand statecraft, found time to spend with his cook, would\\ninsure your table being well served. For, after devoting\\nsay a few winter months to perfecting yourself in a few\\nthings, you will be able to teach your cook, who is often\\nambitious to excel if put in the right way. A word here\\nabout cooks.\\nThe knowledge that if they fail to do a thing well\\nyou will do it yourself, will often put them on their\\nmettle to do their best while the feeling that you don t\\nknow, will make them careless.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0133.jp2"}, "134": {"fulltext": "1 1 8 Culture and Cooking.\\nServants have a great deal more amour propre than\\npeople imagine therefore, stimulate it by judicious\\npraise and appreciation let them think that to send in a\\ndish perfect, is a glory to themselves as well as a pleasure\\nto you. While careful to remark when alone with them\\nupon any fault that results from carelessness, be equally\\ncareful to give all the praise you can, and repeat to\\nthem complimentary remarks that may have been made\\non their skill. Servants are usually such is the weak-\\nness of feminine nature, whether in the drawing-room\\nor the kitchen very sensitive to the praise or blame of\\nthe gentlemen of the family. Indulge poor humanity a\\nlittle when you honestly can.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0134.jp2"}, "135": {"fulltext": "CHAPTER XVIII.\\nBREAKFAST BREADS.\\nAlthough breads were very fully treated of in the\\nfirst part of this booK, a few breakfast and tea-cakes\\nmore quickly made may not be out of place.\\nSOUFFLEE ROLLS.\\nMelt a tablespoonful of butter in half a pint of milk;\\nwhen blood-warm put in half a cake of compressed\\nyeast, a beaten egg, two teaspoonfuls of sugar and a\\nsaltspoonful of salt. When the yeast is dissolved, stir\\nin a cup and a-half of flour well dj ied and quite warm;\\nbeat two or three minutes it should be too thick for\\nbatter, and not thick enough for dough so thick that\\nyou cannot take it up in a S2:)oon at all; cover with a hot\\ncloth, and set it in a warm place it will rise in about\\ntwo hours if you have time, the texture will be better\\nif you beat it down and let it rise again before putting\\nit in the tins. They will be very good, however, if you\\nsimply stir it down well, and with a tablespoon dijijied\\nin flour, fill small roll-pans with the batter rather more\\nthan half full let them rise till the pans are full, and\\nthen bake ten to fifteen minutes in a very quick oven;\\nwhen pale-brown brush them over with a little syrup\\nthinned with milk, and bake till quite brown be care-\\n119", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0135.jp2"}, "136": {"fulltext": "120 Practical Recipes.\\nful they do not burn the syrup causes them to do so\\neasily.\\nSCOTCH SCONES.\\nDissolve half a saltspoonful of soda and two ounces\\nof butter or lard in a gill of warmed sour milk put\\nten ounces of flour and a little salt in a bowl pour the\\nmixture in and make it into a stiff dough; roll it out\\ninto a round cake half an inch thick; mark it in eight\\nsections and bake on a griddle fifteen to twenty min-\\nutes split and butter while hot.\\nSCONES NO. 2.\\nMelt in half a pint of milk one ounce of butter; beat\\nup an ^gg and stir it into the milk; with a saltspoonful\\nof salt add enough fine flour mixed with a teaspoonful of\\nbaking powder to make a very soft dough flour the\\nboard thickly and make into round cakes, the size of a\\nsmall plate, an inch thick mark into sections and bake\\ntwenty minutes on a griddle split and butter while\\nhot.\\nCORN BREAD.\\nOne quart of milk, three eggs, two cups of Indian\\nmeal, three cups of flour, one teaspoonful of soda, two\\nof cream of tartar, lard half the size of an ^gg, one level\\nteaspoon of salt; mix Indian meal and flour; sift cream\\nof tartar to them stir with the milk into a smooth\\nbatter; beat the yolks of the eggs; stir them in; melt\\nthe lard and add it; then beat the whites to a stiff foam\\nand stir them in; dissolve the soda in very little boil-\\ning water, and add it last thing; bake in a very quick\\noven.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0136.jp2"}, "137": {"fulltext": "Breakfast Breads. I 2 I\\nCORN MUFFIKS*\\nOne cup of corn-meal, one of flour, a dessert-spoonful\\nof butter, two eggs, two small teaspoonfuls of baking-\\npowder, one tablespoonful of sugar.\\nMix flour and meal and sugar with enough milk to\\nmake a stiff batter beat the eggs, melt the butter, and\\niidd them to it stir in the baking-powder with a small\\nteaspoonful of salt.\\nEGG BISCUITS.\\nSift with one pint of flour one teaspoonful of baking-\\npowder; chop into it a tablespoonful of butter till fine\\nbeat one Qgg and mix it with half a cup of milk part\\ncream is much better; make a hole in the flour put in\\na saltspoonful of salt, and pour in the ^gg and milk;\\nmix altogether into a soft dough, using more milk if\\nneedful roll out as quickly as possible half an inch\\nthick cut into rounds and bake in a quick oven.\\nBATTER BREAD.\\nTwo eggs, the whites beaten separately, a small cup\\nof flour, the same of milk mix yolks, flour and milk\\ninto a smooth batter stir in a tablespoonful of batter\\nmelted and a little salt then add the whites of the\\neggs beaten till they stand high, and a teaspoonful of\\nbaking-powder mix gently after the whites are in\\nbake in a well-buttered tin in a very hot oven.\\nENGLISH MUFFINS.\\nDissolve a yeast-cake (compressed) in a pint of warm\\nwater, with a teaspoonful of salt mix with as much", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0137.jp2"}, "138": {"fulltext": "122 Practical Recipes.\\nwarmed flour as will make a very thick batter just as\\nthick as can be stirred without being dough; set to rise,\\nand when like a honeycomb, it is ready; fiovr the griddle,\\nwhich must be moderately hot sprinkle some flour in\\na saucer take with tablespoon dipped into flour a piece\\nof the dough as large as a croquet ball drop it in the\\nsaucer swing it round in it till it forms a round mass,\\nand drop it on the griddle; do the others the same way;\\ndo not turn them till they look almost cooked through,\\nthen brown them on the other side.\\nEnglish muffins are never baked in rings, yet if rings\\nwere made three and a half inches in diameter it would\\nsave much trouble, for they are too soft to handle, and\\nit requires knack and joractice to shape them really well\\nwith the saucer.\\nThey are better made the day before they are to be\\neaten; they should be split a little all round, then toasted\\non both sides quite crisp rip them open quickly and\\ndon t attempt to spread butter on them, but lay it in\\nlittle bits all over each piece put them together again;\\nbutter the outside, and cut them once across and set\\nthem in the oven for the butter to melt if you have\\neaten them this way, you will not be satisfied with hav-\\ning them merely made hot in the oven.\\nQUICK BISCUIT.\\nChop a tablespoonful of butter or lard in two heaping\\ncups of flour in which you have sifted a teaspoonful of\\nbaking-powder, and half one of salt; wet with miik or\\nwater enough to make a soft dough that you can just\\nroll out roll it out half an inch thick and cut with a\\ncutter into round cakes.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0138.jp2"}, "139": {"fulltext": "Breakfast Breads. I 23\\nBUTTERMILK PUFFS.\\nTo a quart of sharp buttermilk put half a teaspoonful\\nof baking-soda taste if not sweet add a little more\\nstir into it a teaspoonful of salt, one of sugar, and\\nenough flour to make a thick batter that will drop in\\nlumps from a spoon mix it all up very quickly, then\\ndrop on a buttered baking- pan in little mounds.\\nThese require a very hot oven, and will bake in seven\\nminutes. If your buttermilk is not rich, rub a little\\nbutter into the flour till it is like sand these should\\nonly take about twelve minutes from the time you be-\\ngin them till they are out of the oven they are de-\\nlicious.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0139.jp2"}, "140": {"fulltext": "CHAPTER XIX.\\nOMELETTES.\\nTRE^S^CH OMELETTE.\\nBreak four eggs; beat them, but not very much, just\\nso that you can take them up without strings; put a\\npiece of butter in a verj clean smooth frying-pan and\\nlet it get hot but not burn; put a saltspoonful of salt in\\nthe eggs, and pour them in the pan; as the egg sets, shift\\nit from the sides with a spoon that the uncooked part may\\nrun in its place; do not let it quite set; fold it half over;\\nshake the pan and slip the omelette off on to a dish.\\nThis is the true French omelette. It has one drawback,\\nit must be eaten at once or it will be tough and heavy.\\nThe addition of a little milk a tablespoonful to two\\neggs tends to prevent it getting tough so quickly.\\nNeither of these omelettes can be kept, not even for a\\nminute, and for that reason where you are not sure of\\nyour cook, and do not want to make the dish with your\\nown hands, I recommend the one mentioned on page 45.\\nIt is good till cold and always handsome, yet true ome-\\nlette lovers would not approve of it.\\nAny kind of savory omelette is but a variation on this\\nplain one.\\nTOMATO OMELETTE, (tWO WAYS).\\nMake some good tomato sauce see recipe very hot,\\npour it in the dish round the omelette.\\nI 2d.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0140.jp2"}, "141": {"fulltext": "Omelettes. I 2 5\\nOr, Make some stewed tomato hot; lay two table-\\nspoonfuls of it on the omelette before you double it\\nover.\\nOYSTER OMELETTE.\\nFricassee some oysters as for oyster patties; lay them\\non the omelette before folding it.\\nMUSHROOM OMELETTE.\\nUse stewed mushrooms as directed for oysters and\\ntomatoes.\\nHAM OMELETTE.\\nMay have a little cooked ham chopped and put in before\\nfrying, or delicately shaved cold ham may be made hot\\nand laid between the omelette.\\nIn short, there are innumerable ways of varying ome-\\nlettes which it would be mere repetition to give here.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0141.jp2"}, "142": {"fulltext": "CHAPTER XX.\\nGENERAL INSTRUCTIONS.\\nCARAMEL FOR COLORING.\\nPut four tablespoonfuls of sugar in a small thick\\nsaucepan, with two tablespoonfuls of water; let them boil\\nten minutes over a quick fire; then watch it till it colors\\ngolden; it will soon go from this to dark-brown; when it\\nis all Mack like thick molasses, pnt a half cup of hot\\nwater to it; it will sputter, but never mind that; stir till\\nit is all dissolved; then let it boil till it is syrup; pour it\\ninto a bottle; it should look when cold like black molas-\\nses and will keep for years.\\nBOUQUET OF SWEET HERBS.\\nTie together two sprigs of parsley, one of thyme, one\\nbay leaf, wrapping them round so that they will not\\nshed, and be easy to take out of the gravy or soup.\\nTO CHOP HERBS.\\nAlways use the leaves only, never the stems; gather\\nthe leaves firmly between the thumb and three fin-\\ngers of the left hand; let a sharp knife shave them\\nthrough as you push them forw^ard under it; turn them\\nround; gather them up again and cut them across in the\\nsame way; then finish by chopping with both hands.\\n126", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0142.jp2"}, "143": {"fulltext": "General Instructions. I 2 7\\nThis is the way to get them finely and evenly\\nCHOPPED. When sweet herbs iire called for, it means\\nthree parts parsley, two parts thyme, one part mar-\\njoram.\\nGARNISHING.\\nNo matter how well a dinner may be cooked if it is\\nill served it will lose a great deal. Everybody should\\ninsist on the dishes being well arranged, and trimmed\\nor garnished before they are sent to table.\\nCorned beef is a very homely dish, yet if the carrots and\\nturnips are cut into nice forms and served round it\\nalternately, with here and there a sprig of green ])ars-\\nley, it will look far more appetizing than if it is on a.\\nbare dish, and so it is with most other things, from\\nhash to croquettes.\\nParsley is probably the most useful garnish wc have,\\nyet a dish garnished with parsley does not mean a.\\nkitchen-garden of it, and the tendency is usually to\\noverdo. The mere fact, that you insist on the dishes\\nbeing made to look their best, tends to make a.\\ncook careful in her cooking. They are impressed with\\nthe fact that the slap-dash method will not do. An\\nHibernian damsel applied to me for a place, and in awe-\\nstruck tones, as if it enhanced her own value to be so\\nnear the rose, told me her sister was cook to Mr. Y.,\\nwho never had a dish sent to table without Varnish.\\nMy thoughts flew to glaze, and as it was rather an\\nadvanced form of cooking for our locality, I asked if she\\nherself knew how to make the Varnish. A bewil-\\ndered look passed over her face, a suspicion that I was\\nlaughing at her, as she said in a tone of dignified rebukes\\nIt grows; so I knew her Varnish was garnish,^\\nher one idea of garnish parsley.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0143.jp2"}, "144": {"fulltext": "128 Practical Recipes.\\nFried parsley is suitable for any liglit brown article,\\nsuch as savory patties, croquettes, cromesquis, sweet-\\nbreads, etc.; and it makes a change from the too per-\\nvasive uncooked article, pretty as it is.\\nFor hot dishes with brown gravy, fried bread cut into\\npretty shapes will not take two minutes, or as they will\\nkeep a month in cool weather many may be prepared\\nwhen there is leisure, and made quite hot in a slow\\noven. They will not be so nice, yet better than sod-\\nden toasted sippets.\\nWhite dishes such as fricassee are very nicely gar-\\nnished with little ornaments of puff paste glazed with o^gg\\nand baked a pale brown. Clubs, hearts, diamonds and\\nspades cut out of carrots, beetroot, and English pickled\\nwalnuts and scattered over a white entree makes a novel\\ngarnish. But the ways are many and open to any one s\\ninvention, only take care that the garnish suits the dish.\\nI am unorthodox enough to think that flowers do not\\nsuit salad unless they are the flowers of a vegetable, or\\nsalad i^lant, such as nasturtiums and scarlet runner blos-\\nsoms, bean or pea blossoms, etc. To me flowers sug-\\ngest sweet things, and are appropriate to fruit dishes.\\nFRIED PARSLEY.\\nThe whole secret is in having fresh curled parsley,\\nbright in color, and yerfecilij dry. It is better not\\nwashed therefore never use any but the cleanest.\\nHave the fat in the frying-kettle hot enough to brown\\na cube of bread m a few seconds put the parsley in a\\nfrying-basket put it in the fat, ixxidi m half a minute\\nif the fat is hot enough, it will be crisp and green it\\nwill break easily when you take it out lay it on blot-\\nting-paper or grocer s tea-paper to absorb the grease.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0144.jp2"}, "145": {"fulltext": "General Instructions. I 29\\nCkoutons, wliicli sound very fine, are just pieces of\\nstale bread cut witli a cutter into pretty shapes and\\ndropped into the same hot fat they will take one\\nminute to become golden brown never let them be a\\ndark color. Nicely-made hash served on the centre of\\nsmall rounds of fried bread, with a little j^arsley, be-\\ncomes an entree instead of a make-shift dish.\\nEggs carefully broken and dropped into this same\\nkettle of boiling fat, and laid round a dish of nice hash,\\nmake a very different breakfast-dish to one of hash with\\nboiled eggs, yet the expense is the same and the trouble\\nno more. Once you get used to using the deep frying-\\nkcttle, it will be so much easier than the saute other-\\nwise, frying-pan\u00e2\u0080\u0094 that you will think nothing of using\\nit, and turning out golden wonders even if you are in\\nthe greatest hurry. Eggs (to return to the subject)\\nfried one minute in this way, come out golden-brown\\nballs.\\nLARDING DAUBING.\\nLarding is a process that requires practice, when it is\\nvery easy; it means to take a stitch in the surface of meat,\\nand is really more ornamental than anything else. For\\npurposes of moistening and flavoring dry meats, the\\nprocess called daubing is far better and perfectly\\neasy.\\nIn larding cut the strips of solid salt pork about the\\nthird of an inch squjire and two inches longf for larcre\\npieces of meat, a quarter of an inch for smaller, and as\\nthick as a good straw for poultry. Cut the strips, which\\nare called lardoons, parallel to the rind some time before\\nyou want them, and lay them on ice take care they\\nare never too large for the needle. Mark the surface of", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0145.jp2"}, "146": {"fulltext": "1 30 Practical Recipes.\\nthe meat at equal distances with a knife, then put in\\nthe larding-needle at the first mark push it almost up\\nto the end, bringing the point out at the second mark,\\nthen pull it back, insert the lardoon in it, and bring it\\nthrough, leaving the pork in the meat and an end where\\nit entered and where it came out.\\nMeat a la daube has holes made through it and pieces\\n\u00e2\u0080\u00a2of pork as thick as your finger inserted they go all\\nthrough the meat.\\nTO CRUMB.\\nWhere you have not a large quantity of ready dried\\nand sifted bread-crumbs it is better to use the cracker\\npowder that comes in boxes. It is just as economical\\nto turn out a whole box when you are crumbing, for.\\nwhat is not used is sifted and leturned to the box.\\nTo crumb croquettes, cutlets, etc., beat up one or two\\neggs (according as you have many or few articles) with\\na teaspoon of oil and one of water and a little salt, or\\nthe water may be used alone.\\nHave the egg in a saucer, and articles to be crumbed\\non your right, and the cracker meal on your left, a dish\\ncovered with cracker meal within reach. Dip each ar-\\nticle with the right hand in the egg, lay it on the\\ncracker meal with the left, roll it avcII in it and lay it on\\n.the dish; do not Avet the left hand in the egg at all.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0146.jp2"}, "147": {"fulltext": "CHAPTER XXI.\\nFORCEMEATS.\u00e2\u0080\u0094 STUFFING.\\nFORCEMEATS.\\nMany people believe they don t like dishes flavored with\\nherbs; yet they dine and enjoy dinner where herbs are\\nproperly used, and never know the dish they enjoyed\\nowed its piquancy to their despised yarbs. Ilerbs in\\nthe hands of an inexperienced or careless jjerson are\\ndangerous things so are spices, and most of the preju-\\ndice comes from their association with bad cooking.\\nAny attempt to make good forcemeat without herbs\\ndegenerates into making the first stage of a bread-\\npudding, and omitting everything that makes it good.\\nYet one remedy there is for those who do not want\\nwet bread with an onion flavor, yet really cannot eat\\nherbs, and that is in sausage-meat. Really good sau-\\nsage-meat put into the hreast of a turkey or chicken is\\na great improvement to the bird its richness moistens\\nit and adds much to the flavor it must not go into the\\nbody, or it becomes steamed and unpleasant.\\nCHESTNUT FORCEMEAT.\\nPeel some Spanish chestnuts scald them a few\\nminutes to get off the inner skin drain them and stew\\nthem till tender in gravy let them get cold and pound\\n131", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0147.jp2"}, "148": {"fulltext": "132 P7 actical Recipes.\\nthem with an equal quantity of butter and bread-\\ncrumbs, adding the latter after they are pounded season\\nwith pepper, salt and nutmeg bind with the yolks of\\ntwo eggs.\\nThis is used for turkey, and may be fried in balls to\\ngarnish it.\\nOYSTER FORCEMEAT.\\nTake two dozen plump oysters, scald them, chop them\\na little; take an equal quantity of bread-crumbs and\\ntwo ounces of butter scald a bit of onion as large as a\\nhazel-nut, and chop it very fine put in a teaspoonful\\nof finely-chopped parsley, asmallsaltspoonful of pepper,\\nand two of salt (it must be highly seasoned); squeeze in\\nthe juice of half a lemon, and bind the whole with the\\nyolks of two eggs used for turkey, roasted or boiled, or\\nmay be fried in balls to garnish.\\nSAGE AND OXIOK FORCEMEAT,\\nfor ducks, jDork and goose.\\nBoil some white onions till half done chop them\\nfine put as much 1) read- crumbs as there is chopped\\nonion, and to about a pint of stuffing put about ten\\nsage-leaves, dried till they powder easily. Season with\\nsalt and pepper, highly.\\nORDINARY VEAL-STUFFING (sOYER s).\\nChop up half a pound of beef suet very fine .(I sub-\\nstitute butter four ounces); put it in a bowl with\\neight ounces of bread-crumbs, two tablespoonfuls of\\nfinely-chopped parsley, two teaspoonfuls of equal quan-\\ntities of powdered thyme and marjoram, a suspicion of\\nlemon-peel grated, and the juice of half a lemon, a", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0148.jp2"}, "149": {"fulltext": "Fo?xcmeats. Stuffing. 133\\nquarter of a nutmeg, and a teaspoonful of salt one-\\nsixth of one of pepper bind with two yolks of eggs.\\nThis is suitable for turkey, chickens, or baked fish.\\nHOW TO STUFF.\\nIn stuffing any bird, fish, or piece of meat, avoid\\npacking it tightly there must be room for the stuffing\\nto swell beside, the stuffing should be well permeated\\nwith the gravy of the article. Turkeys and chickens\\nshould be stuffed in the breast, loosening the skin with\\nthe finger; geese and ducks in the stomach. No more\\nshould be put in the latter than will go loosely in with-\\nout any pressure, or it will come out like steamy\\npudding.\\nTO BLAXCH.\\nFrench cooks mean by this term to pour boiling\\nwater on any article and then to put it immediately\\nin cold water. With almonds it means scalding them to\\ntake off the skin.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0149.jp2"}, "150": {"fulltext": "CHAPTER XXII.\\nVEGETABLES.\\nTO BOIL VEGETABLES.\\nThere is not much to add to what has been said in\\nthe chapter on boiling, in the first part of this book.\\nMultiplying recipes is not adding to information; noth-\\ning is more generally s2: oilt than vegetables, yet the\\nsimple rules there given would prevent this, and no\\nnumber of recipes would do so.\\nIt is usually the question of time that destroys boiled\\nvegetables; never over-cook them never put them on\\ntoo early, but each in their time. I give a general order\\neach day (knowing the incapacity of average servants to\\nremember differences of time unless it is fixed for\\nthem).\\nPut on potatoes just half an hour before dinner-\\ntime, peas or asparagus ten minutes, cabbage or cauli-\\nflower five minutes later, turnips a quarter of an hour,\\nand carrots, in fall and early winter, half an hour before\\nthem; in winter, one hour before the potatoes; and\\nalivays put them in boiling water; aliuays make them\\nboil up quickly again.\\nIf you are forced to cook vegetables before they are\\nwanted, pour them off directly they are done and throw\\nthem into cold water; when required drain them, and\\nmake them hot in the sauce you serve with them; this\\n134", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0150.jp2"}, "151": {"fulltext": "Vegetables. 1 3 5\\nis the French method; it preserves color and flavor, and\\nleaves the range free for other cooking, and is abso-\\nlutely necessary when serving a dinner of many dishes.\\nTO CUT VEGETABLES.\\nPeel turnips thick; scrape carrots or peel them very\\nthin, and cut them into slices the third of an inch\\nthick; make three slices in a pile, and cut them across.\\nTO CUT AND SHRED VEGETABLES.\\nPrepare them as directed; cut carrots, turnips, (or\\nonions) in slices the third of an inch thick; then make\\nthem into piles, three slices in a pile, and cut down\\nthrough them every third of an inch, pushing the piles\\nforward with the left hand as the knife comes down.\\nThese will be about the size to boil and serve with\\nwhite sauce. They need to be cut precisely, not only\\nfor the appearance, but because if they are unequal in\\nsize, some will be over-cooked and others under-done.\\nTO SHRED FOR SOUP\\nCut the slices much thinner; five or six to the inch;\\nhold them in little piles firmly between the left thumb\\nand fingers, and cut across each pile evenly, making\\nabout six cuts to the inch; with a little practice this be-\\ncomes the quickest way of cutting vegetables, and far\\nmore nicely than cutting them hap-hazard.\\nPREPARATION^ OF VEGETABLES.\\nCauliflower Should have nearly all the green\\nleaves trimmed off, leaving only one circle of the young\\ngreen; lay in cold water to cover them, in which is a\\nlarcre handful of salt. Then rinse out of this in two\\nto", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0151.jp2"}, "152": {"fulltext": "1 2^6 Practical Recipes.\\nwaters. It may be tied up in an old napkin, whicli\\nkeeps any speck of scam from it. It should boil till\\nthe stalk is just tender, about twenty-five minutes, with\\na level saltspoonful of soda, and a tablespoonful of salt\\nin the water, which should cover it well; serve with\\nHollandaise or white sauce; and, if liked, a little parme-\\nsan cheese may be grated over it.\\nCabbage Is to be cooked in exactly the same man-\\nner, and unless in deep winter, will take no longer; in\\nwinter allow half an hour but cabbage requires a large\\nj)ot and pletify of Avater; to be frequently pushed down,\\nand to boil without a cover as fast as jiossible to gal-\\nlop as the common phrase is. You will have then\\nno bad odor from it. Take care the pot is large enough\\nto prevent the water splashing over on the stove.\\nPeas Require twenty minutes boiling, unless very\\nold, in just enough water in which a teaspoonful of\\nsugar to each quart is dissolved, and a tea.s230onful of\\nsalt; serve with plain butter in the dish.\\nSTRING BEAN S.\\nTo look well, these should be most carefully cut slant-\\nwise, in thin uniform slices; or if very young, slit them\\nthe whole length, and cut across twice to make slips an\\ninch long, like those that come in the French tins.\\nThey should never be chopped across, any size from\\nhalf an inch to an inch, as careless cooks so often do.\\nThey take twenty to twenty-five minutes in well salted\\nfast boiling water in which is half a saltspoon of soda;\\nserve either with plain butter or ihi7i drawn butter in\\nwhich is a mere suspicion of sugar.\\nAsparagus Must be scraped cut about an even\\nfive inches long; tied in small bundles and boiled", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0152.jp2"}, "153": {"fulltext": "Vegetables. 1 3 7\\ngently in well salted water; standing, if possible, as you\\nthus save the heads; they take twenty minutes, and are\\nserved with white sauce or Hollandaise.\\nCarrots Should be scraped, not peeled; split if\\nlarge, and cut in four (if to eat with boiled beef), and\\nboiled one hour and a half. If they are to be served\\nseparate, cut them in slips, (see Cutting Vegetables) and\\nboiled one hour in salted water; they may then be\\ndressed with butter or white sauce.\\nCONES OF CARROT AND TURNIPS,\\nA more ornamental way is to boil them in quarters\\nchop them fine in a chopjoing-bowl put a piece of butter\\nwith them and press them into a cone shape (a conical\\nwineglass will answer for a mould), and stand them in\\na dish sprinkle over them dry-chopped parsley.\\nWhen carrots and white turnips are both served,\\nmash the turnips and press them in the same way, ar-\\nranging the orange and white cones alternately on the\\ndish garnish with parslay.\\nTurnips should be tliicMij peeled, cut in halves,\\nand boiled one hour in well-salted water they are\\nusually tender in that time. If you wish to mash\\nthem, pour off the water; mash them with a tablespoon-\\nf ul of cream and half a saltspoonful of white pepper; salt\\nto taste a little butter may be used instead of cream,\\nbut the flavor of butter should not be very perceptible.\\nA better way to cook them is to cut them (see Cutting\\nVegetables) and boil forty-five minutes in salted water,\\nthen served with white sauce.\\nYoung spring turnips and carrots require less time to\\nboil, according to size, and should be served whole and\\nbe simply dressed with white sauce.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0153.jp2"}, "154": {"fulltext": "1 2f^ Practical Recipes.\\nSpi:n^ach requires careful washiiig to free it from sand;\\npick off all discolored leaves and cut off the roots.\\n/always boil it loitliout water twenty minutes or till\\ntender, leaving the cover on the saucepan when done,\\nthere will be perhaps half a pint of water in the sauce-\\npan after the spinach is taken out cliop the spinach\\nfine in a chopping-bowl put butter, the size of an ^gg,\\nand a teaspoonful of flour in it and salt and pepper to\\ntaste return it to the saucepan and let it stew till all\\nthe water has boiled away, stirring often to prevent it\\nburning.\\nThe usual way, however, is to put it in boiling water\\nwith only a little salt let it boil twenty minutes\\npour off the water and chop the spinach, as in last\\nrecipe.\\nSweet Cor^st should not be stripped of the husk until\\njust before using put it into boiling Avater boil twenty\\nminutes, and serve in a hot napkin.\\nMany prefer to boil it in the husk, and to strip it be-\\nfore sending it to table.\\nTomatoes, Stewed. Scald them to remove the skin\\ncut them up put them in a saucepan, and let them\\nstew down slowly till they are thick from one to two\\nhours put in a lump of butter, j^epper and salt, and a\\nteaspoonful of flour let them stew five minutes longer\\nand serve.\\nTomatoes, Baked. Scald them skin them cut a\\nhole in the top and put in it a little knob of butter in\\nwhich 3 ^ou have worked a quarter saltspoonful of salt\\nand a little pepper set them in a dripping-pan put in\\nit butter the size of an ^gg, and two teaspoonfuls of\\nflour kneaded in it bake them till tender and brown,\\nbut not till they are all shrunken away; take them up", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0154.jp2"}, "155": {"fulltext": "Vegetables. I 3 9\\nand set the pan on the stove stir I lie juice well, which\\ntlie lump of butter and flour will have served to thicken\\nwhen smooth, put it to the tomatoes and serve.\\nOxiONS, Stewed. Take care that the onions are\\ncarefully peeled it is better to take off a skin too\\nmuch than leave one that will shrivel choose them of\\nmedium size let them boil quite tender in well salted\\nwater they will take about an hour if not large and\\nserve with white sauce or drawn butter.\\nSpring Oxioxs, trimmed to leave about two inches\\nof the green (making them four or five inches long),\\nboiled about twenty-five minutes, and served :is you\\nwould asparagus, are a delicate and delicious dish.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0155.jp2"}, "156": {"fulltext": "CHAPTER XXIII.\\nSOUPS.\\nClear Soup. For beef stock, for all clear soups, I\\ncan do no better than refer to the minute directions for\\nthe making of Gouffe s Pot-au-feu, given on page 68.\\nThat stock, carefully prepared, clear as follows\\nTo each quart of stock take the white and shell of one\\negg, to which add a wineglass of cold water then beat\\nwell together add a little of the boiling stock gradu-\\nally, still beating the egg then stir the stock quickly\\nand pour in the white of egg, etc., at the same time stir-\\nring till nearly boiling again then take it from the fire,\\nlet it stand a few minutes that the white of egg may\\nseparate from the soup into a curd then pour through\\na clean, fine cloth or napkin into a bowl.\\nYou now have a soup nearly colorless, clear as water,\\nand of delicious flavor. Add to it one-half teaspoonful\\nof caramel (see recipe), or less, and it becomes like pale\\nsherry or weak tea. This is the ideal clear soup or\\nbouillon. Had jou reduced it before clearing, by quick\\nboiling, from two quarts to one (see page 67), you would\\nhave conso7}imee, and then the color may be made a very\\nlittle darker. Avoid a dark color, however, either for\\nbouillon or consommee.\\nVermicelli Soup. To one quart of clear soup or\\nbouillon, add two ounces of vermicelli boil gently ten\\nminutes and serve.\\n140", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0156.jp2"}, "157": {"fulltext": "Soups, 1 4 I\\nClear Vegetable Soup. Shred half a small carrot,\\nhalf a small turnip, about an inch of young leek or half\\na dozen very small spring onions, if in season also a\\nfew green peas or string beans if young boil all together\\ntill quite tender, in salted water then add them, just\\nbefore serving, to the clear, hot stock. Take care that\\nyou have all the vegetables of one size, or some will cook\\nto mash while others are hard they should be not more\\nthan an inch in length and the thickness of a match.\\nTo a quart there should not be more added than two\\ntablespoonfuls altogether, each in good proportion. In\\nwinter, canned peas and beans can be used.\\nOoxsoMMEE A LA RoYALE. For two quarts of con-\\nsommee, take the yolks of two eggs and one gill of\\nthe consommee beat the eggs mix with the gill of\\nconsommee put as much grated nutmeg as will lie on\\nthe point of a penknife and a small pinch of salt pour\\nthis custard into a cup set it in hot water, cover it, and\\nbake till firm, not longer. When done, if there is a\\nskin over the custard, take it off cut it into small\\ncubes add them to the boiling consommee and serve.\\nThis custard is called royal paste, or pate royale.\\nPLAii^ Family Soup. Put two pounds of meat, with\\nany bones or trimming you have remnants of cold\\nmeat or gravy helps to enrich it\u00e2\u0080\u0094 in a pot with three\\nquarts of cold water let them come slowly to a boil,\\nand then simmer (see page 35) for two hours, skimming\\noccasionally add to the soup, three teasponfuls of salt,\\none-half one of pepper, a carrot, a turnip, an onion, two\\ncloves, a stick of celery and two sprigs of parsley if you\\nhave them.\\nIf the vegetables are to be served with the soup, they\\nmust be very neatly cut, quite small if the soup is to", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0157.jp2"}, "158": {"fulltext": "142 Practical Recipes,\\nbe strained, simply cut in thin slices will do. Let this\\nslowly simmer two hours more then put in a teaspoon-\\niul of caramel (see recipe) remove the meat boil fast\\nfor a minute or two, to send up the fat, and skim off\\nevery bit of fat. If you find this difficult after the\\nthickest fat is off, lay pieces of common butchers paper\\nor other unprinted paper on the surface till it no longer\\ncomes off greasy.\\nI need not repeat recipes which are, after all, the\\nsame thing, or should be. The clear soup maybe varied\\ninto macaroni soup, clear asparagus, or any of\\nthe many soups taking their name from the substances\\nserved in them, by adding anyone of tliem to the stock,\\nways remembering that they should be cooked thor-\\n^Lignly first and then put into the boiling stock.\\nDo not, however, use cold vegetables for the pur-\\npose.\\nEnglish Clear Mock Turtle. This soup, as made\\nby the English, is much richer than what is usually\\nknown in this country by the name. I give the best\\nEnglish method. Though more expensive it is not\\nmore troublesome than the more ordinary way, and\\nwhen accomplished is a dish to set before a king,\\nor that gastronomous potentate, the Lord Mayor him-\\nself.\\nGet a calf s head order the butcher to split it re-\\nmove the tongue and brains whole lay these in vine-\\ngar and water till you need them, and take out the lin-\\ning membrane of the nasal passages whole. Soak the\\nhead in salt and water, carefully washing where the\\nbrains have been when all slime and blood are re-\\nmoved, put the head in a large soup-pot, and add to it\\nsix quarts of clear stock (see recipe). Slowly simmer", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0158.jp2"}, "159": {"fulltext": "Soups. 143,\\nfor two hours after it lias reached the boiling-point.\\nNext take out the calf s head cut all the meat from,\\nthe bones cut the flesh or skin into neat pieces two\\ninches square. Lay them on a dish to keep the pieces\\nflat, lay another dish on the top of them. Pour arfy\\nliquor that may have run from it, back into the stock-\\npot with all the bones simmer for an hour longer;\\nthen strain it, and if not bright, clear it.\\nMock turtle is a highly-flavored soup, yet very little\\ntoo much herb would siDoil it to avoid all danger do\\nas follows\\nPut into a small saucepan three teaspoonfuls of\\nchopped parsley, one of sweet basil, two of marjoram,\\ntwo of savory, and one of lemon- thyme, two bay-leaves\\nany one making mock turtle often, would do well to\\nkeep a bottle of these herbs in these proportions, the\\nparsley, however, always to be fresh, if possible. Pour\\nhalf a pint of water on these cover tightly and sim-\\nmer for twenty minutes take from the fire, and when\\ncool, strain, pressing with a spoou to get as much of\\nthe flavor as you can. Next i^ut your cleared soup\\nback into the pot put in the meat, or as mucii of it as\\nyou wish to serve, keeping the remains for an entree\\n(see recipe, Calf s Head with HoUandaise Sauce). The\\npieces of meat from the first cooking will probably be\\ntender if not, simmer them till they are. Now, add\\nthe juice of the herbs gradually till you have the flavor\\nyou desire it may take the whole next add a pint of\\npale sherry and the juice of a lemon, with salt and\\ncayenne to taste.\\nIf the soup is not a good color, add a teaspoonful or\\nmore of caramel.\\nServe wnth esfor-balls.\\nCO", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0159.jp2"}, "160": {"fulltext": "144 Practical Recipes,\\nFor half this quantity every ildng must be divided,\\nbut it keeps well in cool weather, being a very solid\\njelly when cold.\\nThick Mock Turtle. To make Thick Mock Turtle,,\\nproceed exactly as before only instead of using clear\\nstock, any stock made from bones and scraps will do\\nit will, of course, need no clearing thicken with brown\\nthickening (see recipe), about one tablesjioonful or\\nmore for each quart, and all the flavoring, egg-balls,\\netc., as in the last recipe.\\nMock Turtle Soup. A fine American recipe. Pre-\\npare a calf s head as already directed, saving tongue and.\\nbrains. Lay in the bottom of the pot a carrot, a turnip,\\na small head of celery, three small onions, two large\\nsprigs of parsley, two of thyme, one bay-leaf, one ounce\\nof salt, and four cloves, and unless the flavor is objected\\nto, half a pound of lean ham. On these lay the head\\nthen add seven quarts of water. Let it simmer three\\nhours.\\nEgg Balls for Soups. Boil three eggs hard pound\\nthe yolks, adding a small teaspoonful of very finely\\nchopped parsley, half a saltspoonful of fine salt, a quar-\\nter one of white pepper moisten with raw yolk, and\\nroll each ball in white of egg beaten only a little when\\nwell coated, dip into flour and drop into boiling water\\nfor two minutes.\\nMulligatawny Soup. This rich soup is best made\\nwith the excellent but despised rabbit. A fowl, how-\\never, can be substituted.\\nTake a small knuckle of veal, say three pounds, and\\none rabbit or fowl; if rabbit, lay it in water after cleaning.\\nCut up the veal put the meat in a pot with two\\nounces of butter, a small slice of lean ham if approved.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0160.jp2"}, "161": {"fulltext": "three onions and six apples peeled and cut up, and half\\na pint of cold water set the stewpan on a hot fire,\\nshaking it about occasionally till the bottom is covered\\nwith a brownish glaze then add a carrot cut up, a tur-\\nnip, three tablespoonfuls of curry powder, one of salt,\\nand four tablespoonfuls of flour mix all well together,\\nand pour on a gallon of hot, not boiling, water lay in\\nthe bones of the veal, and the chicken or rabbit cut up\\nlet all simmer three hours. Take out the chicken or\\nrabbit trim some nice pieces to serve in the soup keep\\nthe rest with a cup of the soup for an entree (see\\nrecipe). Skim off all scum and fat as it rises then\\nstrain the soup. Ilave some plain boiled rice to serve\\nseparate. The pieces of rabbit or chicken are either put\\nin the soup or handed round with the rice.\\nOf course, the amount of curry powder may be re-\\nduced one-half if too hot.\\nFISH SOUPS.\\nFrench Fishermai^ s Soup. Put a quarter pound\\nof butter in a stewpan when melted, add six ounces of\\nflour stir well together over a slow fire a few minutes\\nwhen cool, add a quart of milk and two quarts of stock\\nstir over the fire till boiling cut the flesh from two\\nflounders (or other firm fish) throw in the bones and\\ntrimmings to the soup, with four cloves, two bay-leaves,\\none spoonful of essence of anchovies, one of Harvey or\\nWorcestershire sauce, half a saltspoonful of cayenne, a\\nteaspoonful of sugar, one of salt {three if stock was un-\\nsalted); let the whole boil quickly for ten minutes,\\nskimming well cut the fish into neat pieces lay it in a\\nstewpan with a tablespoonf ul of finely chopped parsley\\nstrain the soup through a fine strainer on to the fish", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0161.jp2"}, "162": {"fulltext": "1 46 Practical Recipes.\\nlet it cook ten minutes add a gill of cream if you have\\nit, and serve.\\nIn place of stock, oyster liquor may be used.\\nBisque of Oysters. Put the liquor from one quart\\nof oysters into a quart measure, filling it up with water\\nstrain this into a large saucepan lay aside half of the\\noysters, chop up the rest quite small, and i)ut them to\\nthe liquor let them stew fifteen minutes have a quart\\nof milk near boiling. Melt two ounces of butter in a\\nsaucepan put two ounces of flour to it stir till they\\nbubble then quickly pour the milk on to it, stirring all\\nthe time. When smooth, lay in the whole oysters strain\\nthe oyster liquor to this, pressing the chopped oysters\\nwell, and season; let the whole just simmer three minutes\\nafter the oysters are put in, if they cook longer, they will\\nbecome tough. Take it from the fire while you beat the\\nyolks of two eggs one minute then stir them into the\\nbisque; stir for half a minute, 1/ut do not return the\\nsoup to the fire serve in a hot tureen. Cut lemons\\nshould be handed round with bisques.\\nBisque of Clams is made exactly in the same way as\\nthat of oysters, except that the clams should all be\\nchopped fine and strained out, unless they arc very\\ntender.\\nBisque of Lobster. Take the meat from a fine\\nboiled lobster, taking care to discard the spongy part,\\n\u00e2\u0080\u00a2called ^Madies fingers also the sand-bag from the\\nhead and the entrail that runs through the body care-\\nfully save the coral wash the shell and claws care-\\nfully bruise them, and put them to boil with one quart\\nof water put in also all but the coral and tlie firm\\nwhite meat of the tail cut this into small squares\\nl^ruise half the coral stir it into the soup you are mak-", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0162.jp2"}, "163": {"fulltext": "Soups, 147\\ning, to color it a fine red. Take the rest, bruise it, mix\\nit with fine cracker-dust, and moisten with luhite of Qgg\\ntill it forms a scarlet paste make this into little balls.\\nWhen the soup has cooked a quarter of an hour, put one\\nounce of butter in a stewpan, one ounce of flour, stir\\nover the fire till they bubble pour to it a quart of\\nhot milk, stirring quickly then strain to this the lob-\\nster liquor stir and boil together till smooth then\\ndrop in the pieces of flesh and the red balls (or if you\\nwish to have lobster cutlets the same day or salad, the\\nflesh need not be used the soup is excellent without it);\\nlet them simmer one minute and serve.\\nWHITE SOUPS.\\nStock for White Soup. Four pounds of knuckle\\nof veal, one carrot, one turnip, two onions all these of\\na fair size, about five ounces in weight of each vegetable\\none bay-leaf, one clove, one saltspoonful of white\\npepper, one tablespoonful of salt, five quarts of water\\nlet the veal with five quarts of water slowly simmer for\\ntwo hours then add the vegetables cut up skim as\\nthe scum rises cook another two hours and strain for\\nuse.\\nWhite Mushroo:m Soup. One quart of stock, one\\nquart of milk, one gill of thick cream, half a can of\\nmushrooms and the liquor, two ounces of butter, two\\nounces of flour, one teaspoon of salt. Put both stock\\nand milk to boil separately stir in a saucepan over the\\nfire the butter and flour together till they bubble j^our\\non half the milk quickly stirring all the time add the\\nrest, and then the stock when thick as cream and\\nsmooth, put in the liquor of the mushrooms, the salt,\\nthe mushrooms, and last the cream. Just before serv-", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0163.jp2"}, "164": {"fulltext": "148 Practical Rectpes.\\ning squeeze in a teaspoonful of lemon-jnice, or serve\\ncut lemon with it.\\nIf you have successfully made white sauce (see re-\\ncipe), there will be no clanger of any of these so a2: s\\nbeing lumpy but if such a thing does occur, strain it\\nbefore adding the mushrooms or other article.\\nWhite Asparagus Soup. Cut the points from a\\nbundle of asparagus lay them aside cut up i\\\\\\\\Q rest\\nof the lods quite small if very hard you may bruise\\nthem put them into a quart and half -pint of stock,\\nand boil slowly till tender enough to go through a col-\\nendar when all has been strained, put the j^oints into\\nthe soup and let thom boil till just tender about ten\\nminutes. Meanwhile i^ut two ounces of butter and\\ntw^o ounces of flour into a saucepan on the fire stir\\ntill they bubble pour a quart of hot milk to this, a\\npint at a time, stirring all the time then add the soup\\nto it, the salt, and lastly one gill of cream. Serve.\\nCream Soups. Under this name inexpensive easy\\nsoups are made without stock they are very good, but\\nof course lack the flavor of soups made with stock.\\nCream of Cauliflower. Boil the white part of a\\nsmall cauliflower twenty minutes in salted water. Put\\none quart of milk to boil melt in a saucepan one ounce\\nof butter and one ounce flour till they bubble, stirring\\nthoroughly pour in half the milk quickly, stirring till\\nsmooth add the other half and boil a minute then\\nrub the cauliflower through a colander, stir it into the\\nsoup season with a teaspoonful of salt and a quarter\\none of white pepper, and serve. The pulp of beets\\nmakes this Cream of Beets, or of spinach Cream\\nof Spinach and the asparagus soup may be made in\\nthe same way if no stock is at hand. The stock, how-", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0164.jp2"}, "165": {"fulltext": "Soups, 149\\never^ is such an improvement that I think most people,\\nwhere economy is not a necessity, would prefer to use it.\\nGree:n Pea Soup. Shell half a peck of young peas\\nthrow them into water. Put all the shells to boil in two\\nquarts of any kind oi stock, with four sprigs of parsley,\\nsix young onions, twelve mint leaves, and a handful of\\nspinach (for color).\\nLet them boil one hour rub them through a coarse\\nwire sieve. The shells are troublesome, but a great\\ndeal can be got through with patience pour back soup\\nand pulp into a saucepan, let it boil throw in the peas\\nand boil till tender season, and stir in a dessert-spoon-\\nful of white thickening, if not thick enough already.\\nA beautiful color can be given by bruising a handful of\\nspinach and squeezing it through a piece of cheese-cloth\\ninto the soup.\\nIced Claret So jp for Hot Weather. This is\\na Danish soup, but very welcome in summer in this\\nclimate.\\nBoil two ounces of sago in a pint of water until it is\\nlike thick mucilage add to it a bottle of claret (with a\\nlittle grated nutmeg, and two leaspoonfuls of sugar or\\nnot, as may be preferred) stir it well, strain it, anu\\nset it where it will be ice cold. Then serve as other\\nsoup.\\nCorn-starch may be used in place of sago, using two\\nteaspoonfuls to thicken half a pint of water let it boil\\nten minutes before adding the wine then pour in the\\nwine, stir, and strain, and season or leave unseaspned\\nas may be preferred.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0165.jp2"}, "166": {"fulltext": "CHAPTER XXIV.\\nFISH.\\nSalmon^ with Green Dutch Sauce. Take a piece\\nof siilmon two inches in iliickness, if for a small family;\\nl)ut it on a i)late, tie it in a ii;t})kin and i)ut both in a\\nsaucepan of boiling water in whicli is jjlenty of salt\\nfour tcaspoonfuls to eacli quart, and a tablespoonful of\\nvinegar boil twenty minutes serve on a na])kin gar-\\nnish with ])arsley and lemon, or slices of cucumber, with\\ngreen Dutch sauce (see recipe) in a sancc-boat.\\nBroiled Salmon, Cai ER Sau(je. The steaks should\\nbe an inch thick; dip each piece in Hour, put it on a\\nhot greased gridiron, turn it often for fifteen minutes,\\nwhen it should be of a fine i)ale brown. Serve caper\\nsauce (see recipe) in a boat.\\nCRIMPED COD MASKED WITH OYSTER SAUCE.\\nTake two or three pouiuls of codfish crimped, if\\npossible lay on a plate set on a napkin tie up the four\\ncorners, and put it into as much hoiling water as will\\ncover it, with one level tablespoonful of salt and the\\nsame of vinegar to the quart of water.\\nScald two dozen oysters in their own li(pior let them\\nget firm, but they must not boil ])ut a strainer on a\\nbowl pour them into it. Take the frill or beard from\\nthe oysters put them back in the li(pior. Put in a\\nsaucepan one good tablespoonful oi butter, the same of\\nflour; stir over the fire till they bubble; do not let\\n150", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0166.jp2"}, "167": {"fulltext": "Fish. 5 I\\nthem burn pour the oyHters and half a jiirjt of the\\nliquor to the butter and flour stir till Hmooth and just\\nboiling, then add orjo ;(ill of cream let it come again\\nto the boiling point Heason with white pepper, and\\nvery little Halt, if the oyster liquor is not Halt enough\\npour thin over the finh.\\nTin Haucc shouhl be quite thick, ho that it will not\\nrww ofT the fj.sli but mank it. If the tablospoonful of\\nHour was a quite full one it will bo ho, but if you have\\nany doubtn, don t put quite all ihe lialf-pint of oyntcr\\nliquor until the cream is in you can always make thin-\\nner, but without Bpoiling the oysters you cannot boil it\\ndown to get thick, as you would dc for ordinary white\\nsauce that is too thin.\\nGarnish with parsley and lemon.\\nJIALIHUT WITIf CAPKIt SAUCE.\\nTake a fine thick piece of halibut, unless you have\\na fish-boiler and ntrainer, put it on a plate, tie it in a\\nnapkin, place it in boiling water with a XasnX tablespoon-\\nful of vinegar and one of salt to each quart. It will\\ntake twenty minutes after it has boiled. Allfinh should\\nboil slowly to prevent breaking. When done take it\\nup, pour over it a pint of thick caper sauce (see recipe);\\nput round it a bonier ot fimai. new potatoes and tiny\\nsprigs of i)arHley between them.\\niiij;t i jo sou-: kn iuVjhamkl.\\nJione i.wo llounderH (nee Filet de Sole, page 57); put\\nthe bones and trimmings into a pint of water, with a\\nhalf slice of onion and sprig of parsley let tliem stew\\ndown to half pint, strain, and put aside. JJoU up the\\neight filets after Hkinning them (neo directions) tie\\nthem round, not too tightly, and trim them so that", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0167.jp2"}, "168": {"fulltext": "I 5 2 Practical Recipes.\\nthey will stand put them in boiling milk, or water,\\nwith a teaspoonful of salt boil slowly Avhen no longer\\ntransparent they are done they take from seven to ten\\nminntes according to size.\\nWhile they are cooking put a tablespoonful of butter\\nin a saucepan ^ith a tablespoonful of flour, stir till\\nthey bubble pour the half pint of fish stock on it, stir-\\nring all the while. If you have cream, put half a gill\\nless of stock and use cream in its place. This is now\\nhecliamel. Stand each little filet or turban (as a filet\\nrolled is called) on a pretty dish jjour the sauce over\\nthem so that they are well coated then ornament as\\nfollows\\nChop half a saltspoonful of parsley fine, and sprinkle\\nover fish and sauce as evenly as possible if the sauce\\nis nice and thick, the parsley will rest on it. Have\\nready thin slices of green j^ickled gherkins, some bits\\nof red pepper or capsicum skin, and if you can, the\\nouter skin of pickled walnuts each of these must be\\nthe size and thickness of a silver half dime. Place a\\npiece on the top of each turban, alternately red, green,\\nand black. If you have no walnut, use only the green\\nand red. In garnishing this, or any other dish, always\\nhave everything ready before cooking, so that it may\\nbe quickly ornamented without getting cold.\\nFILET DE SOLE FRIED.\\nSee minute directions for the preparation, of this dish\\nin the first part of this book, page 57.\\nBAKED BLUEFISH.\\nThis fish should be used very fresh. Choose one of\\nfair size wash it clean, taking care no slime or dark", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0168.jp2"}, "169": {"fulltext": "Fish. 153\\nmatter adheres to the inside. To remove it use 3 our\\nforefinger and some salt wipe it dry, and stuff it with\\nveal stuffing (see recipe), and sew it up lay it in a\\ndripping-pan with two ounces of butter in small pieces\\nover it sprinkle with a teasi^oonful of salt dredge it\\nwith flour, and bake in a good oven from half an hour\\nto forty minutes, according to size. While it is cook-\\ning chop a tablespoonful of pickled cucumber, or half\\nthe quantity of capers, and a teaspoonful of parsley.\\nTake up the fish, put it to keep hot, set the dripping-\\npan on the stove; shake in it a dessert-spoonful of flour,\\nand let it brown (or use brown flour, see recipe, which\\nsaves time) with the back of the spoon rub the flour\\ninto the butter and gravy that is in the pan when\\nbrown and smooth, but not at all burnt, pour in quickly\\na cup of boiling water, and if you have it, a glass of\\nclaret wine, and pepper to taste stir till all is smooth.\\nStrain this sauce, put in a dessert-spoonful of Worces-\\ntershire sauce, one of anchovy sauce, and the chopped\\npickles and parsley. Serve the sauce in a separate\\nvessel. Garnish the fish with lemon points and parsley,\\nand serve.\\nSTEWED CARP.\\nCleanse carefully lay the fish in a stew-pan with\\njust enough broth of any kind to cover it and a tea-\\nspoonful of sweet herbs stew very gently when done\\ntake up the fish and strain the liquor season with\\njiepper and salt, a glass of claret, and a dessert-spoonful\\nof Harvey sauce thicken with a dessert-spoonful of\\nbrown thickening (see recipe), or one of flour and a tea-\\nspoonful of chopped parsley skim off any fat pour this\\nover the fish and serve with small sippets of fried bread.\\nA few small mushrooms are a great improvement.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0169.jp2"}, "170": {"fulltext": "154 Practical Recipes.\\nSTEWED CARP (FRENCH MODE).\\nPrepare as in last recipe. Lay the fish in a stewpan\\nwith a teaspoonful of salt pour over it half a bottle of\\nclaret, with a slice of onion and a small piece of carrot\\ncut fine, and a bouquet of herbs stew gently till the\\nfish is cooked take up the fish, strain the wine, and\\nthicken with a teaspoonful of corn-starch mixed in\\nwater put in a little pepper, boil one minute, and pour\\nover the fish.\\nFRIED SMELTS.\\nChoose them of an oven size wash them, wipe\\nthem dry, dip them in milk, then in flour. Beat\\nup an ^gg with a tablespoonful of cold water dip\\neach fish, after shaking oif superfluous flour, in the Qgg\\nand then in sifted bread-crumbs, or cracker-dust lay\\neach one as you do it on a bed of cracker-dust. Have\\nthe lard in a deep kettle, just as if for doughnuts when\\nit is very liot and smokes, drop in a piece of bread if it\\nbecomes pale brown in a few seconds, it is hot enough,\\nif not, wait drop in a piece more if now hot enough,\\nput in the fish, using a frying-basket if you have one\\ndo not fry too many at a time. They should, if your\\nfat was hot enough, be a beautiful yellow brown in one\\nminute, if they are not, let it get hotter before you put\\nthe next lot in. Every one should be exactly the same\\npale color, and there will be no difficulty in this if the\\nfrying is done according to rule.\\nServe with Tartar sauce or caper sauce (see recipe).\\nFISH, AU GRATIl^\\nThis is a French mode of cooking fish very nice,\\nand to those who use mushrooms frequently, not ex-", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0170.jp2"}, "171": {"fulltext": "Fish. T55\\npensive, as they may probably have to open a can for\\nanother purpose.\\nChop lip one or two good-sized mushrooms, or half a\\ncan of them a small piece of onion the size of a hick-\\nory nut a teaspoonful of chopped parsley a piece of\\nlemon peel the size of a dime a saltspoonful of salt,\\nhalf one of pejoper put two ounces of butter in a\\nsaucepan, put in it the chopped onion, let it fry till\\ntender stir in one tablespoonful of flour, and, when\\nsmooth, half a pint of stock made from the bones, or\\nany other you have, wnth a glass of white wine when\\nthick and smooth add the chopped mushrooms and\\nparsley. Skin the fish, remove the bone, and cut it up\\nin neat pieces. If you have no regular gratin dishes\\nuse any you can send to table. Butter it thickly, lay\\nin the fish, pour the sauce over it, then cover thickly\\nwith dried bread-crumbs, shake over it some grated\\ncheese, and bake. Have half a cup of butter melted,\\nand when the gratin begins to brown, baste it all over\\nwith the butter, taking care there are no dry spots.\\nThis can, of course, be made without mushrooms, and\\nlemon juice used instead of wine.\\nThis one recipe will serve for any fish au gratin, and\\nif the fish is boned early, the bones and trimmings will\\nmake the stock for the sauce.\\nBAKED BLACK FISH AJ^ EPICURE S DISH.\\nTake a black fish of five pounds, cleanse and dry it\\nthoroughly, flour it slightly, score the sides; put some\\nsweet lard or beef dri2:)ping in a jmn, and brown the\\nfish on the top of the stove pour off the lard and mix\\ntogether the following ingredients one teaspoonful of\\nground cloves, two-third teaspoonful of mace, one table-", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0171.jp2"}, "172": {"fulltext": "156 Practical Recipes.\\nspoonful of salt, half saltspoonful of red pepper, two of\\nblack 2)epper, a large clonble handful of chopped onion,\\na large single handful of chopped parsley. Fill the\\nscores in the sides of the fish with this seasoning, put\\nthe rest over the top put sixteen balls of butter the\\nsize of a large walnut, each rolled in flour, upon the\\nfish pour into the pan a quarter pint of water for\\ngravy.\\n(If more convenient, the fish may be prepared thus\\nfar early in the day and put aside until an hour before\\nit is wanted.)\\nPut it in a good, moderate oven it will take one\\nhour to cook fifteen minutes before it is done put in\\na dozen fine oysters and one pint of red wine. The\\noysters may be omitted if desirable.\\nTake up the fish very carefully, to avoid breaking\\nstir the gravy well round the pan to take off any of the\\nclinging glaze strain it and pour it round, not over,\\nthe fish garnish with lemon points and little bunches\\nof parsley.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0172.jp2"}, "173": {"fulltext": "CHAPTER XXV.\\nENTRIES.\\nAny small, dainty dish is proper for an entree,\\nfrom minced veal or beef, which is only glorified hash\\n(see chapter on tuarming over), to salmon or game cut-\\nlets.\\nAs a rule, I think an entree should differ as far as\\npossible from every other part of the dinner. For ex-\\nample, the day on which I had mock- turtle soup I\\nwould not have the entree of calf s head nor with\\noyster soup would I have oyster patties. Yet there\\nare cases where circumstances, rather than taste, must\\nbe the guide.\\nThe entrees are generally the weak point of a dinner,\\nand are consequently the test of a good cook.\\ncalf s head, hollaxdaise sauce.\\nIf you have made mock-turtle soup, you may have\\nsome of the meat remaining simmer the pieces in\\nenough of the soup, or some stock, to make them hot\\nthrough lay them in a dish (see recipe) and cover with\\nhalf a pint of Ilollandaise sauce garnish with cut to-\\nmatoes or tomato sauce may be used.\\ncalf s head, EJf TORTUE.\\nTake any pieces that may be reserved from making\\nsoup, and a cup of the soup melt one ounce of butter\\n157", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0173.jp2"}, "174": {"fulltext": "158 Practical Recipes.\\nin a saucepan, stir in a tablespoonful of flour, pour in\\nthe cup of soup, stirring till smooth strain into this\\nthe juice of a large ripe tomato, and the liquor from\\nhalf a can of mushrooms and a dozen of the mush-\\nrooms lay the pieces of meat in this sauce let them\\nstew for twenty minutes, taking great care they do not\\nburn. Take them up and pour the sauce over them\\nhave ready a saucepan or frying-kettle of very hot fat\\n(see recipe) break into cups as many eggs as you have\\nguests drop them one by one into the smoking fat,\\njust as if it were water and you were going to poach\\nthem; one minute ought to brown them, and fried in this\\nway they will be quite round do only one at a time, or\\nwhile you take one out the other would harden lay\\nthese round the dish garnish with stoned olives or tiny\\ngherkins.\\ncalf s tongue stewed.\\nCut little fillets of salt pork sprinkle them with a\\nmixture of parsley, very finely-chopped chives (or on-\\nion), salt, and pepper trim the tongue parboil it to\\ntake off the skin then lard it with these fillets (see\\nLarding) put in a small stone crock with a lid, two\\nslices of fat pork, two sprigs of parsley, two of thyme,\\none bay leaf, one clove, half an onion, one carrot cut\\nin slices, a saltspoonful of salt, and half one of i3epper\\nlay the tongue on the vegetables, etc. pour in half a\\nglass of wine and a glass of broth or soup cover it set\\nit in a moderate oven for three hours and a half, keep-\\ning it well covered.\\nTake np the tongue, lay it in a dish, strain the gravy\\nto it, and either surround it with green peas, string\\nbeans, or tomato sauce.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0174.jp2"}, "175": {"fulltext": "Entrees, 159\\ncalf s brains, au beurre noip\\nSoak the brains in one tablespoonful of vinegar and\\none quart of water carefully remove all the fibrous\\nskin that surrounds them without breaking them put\\nthem in boiling water well salted, and with them a\\nsmall bunch of parsley, a saltspoonful of powdered mar-\\njoram, and one of thyme let them boil gently twenty\\nminutes while they are doing so, fry some rounds of\\nbread the size of the top of a teacup and half an inch\\nthick, in very hot fat. Take up the brains, drain them,\\ndivide them, and put a neat piece on each round of\\nfried bread stick a piece of red beetroot in the top of\\neacli piece of brain and pour over them the leurre noir\\n(see recipe).\\nS\\\\VEETBREADS, FRIED.\\nWhen they come from the butcher they should be\\nput immediately into salt and Avater to take out any\\ndark blood leave them an hour, then parboil them for\\nten minutes, drain them, and drop them into cold\\nwater remove all loose thick skin and gristle, but do\\nnot break them dry them, floiu* them, and then roll\\nthem in agg and bread-crumbs or cracker-dust fry them\\na rich light brown. If large, they should be split before\\ncrumbing serve round a mound of green peas, and\\nbechamel or tomato sauce in a boat.\\nSWEETBREADS STEWED WITH MUSHROOMS.\\nPrepare a pair of sweetbreads by parboiling and skin-\\nning (see last recipe), then lard them all over the top\\nlay some slices of fat pork in a stewpan, also a teaspoon-\\nful of chopped onion, two of carrot, a stick of celery,\\nand two sprigs of parsley the vegetables must be linely", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0175.jp2"}, "176": {"fulltext": "i DO Practical Recipes,\\nminced lay the sweetbreads on these add a cup of\\nstock, but not enough to cover the sweetbreads let\\nthem sloidy stew one liour then take up the sweet-\\nbreads and set them with the larded side vp in the oven\\ntill they are pale h otcn strain the gravy, rubbing as\\nmuch through the sieve as you can i)ut it back in a\\nsaucepan, thicken Avith a tcaspoonful of roux put in a\\ndozen and a half of canned mushrooms let it boil a\\nminute put the sweetbreads on a dish, pour the mush-\\nrooms in the centre and the gravy round. If the stock\\nshould have dried away, boiling water or more stock can\\nbe added.\\nSWEETBREADS, THE SIMPLEST WAY.\\nParboil and skin them cut them up in small pieces\\nput a tablespoonful of butter in a saucepan when hot,\\ndrop the sv/eetbreads in Avith a saltspoonful of salt let\\nthem cook slowly twenty minutes, occasionally shaking\\nthem take them out stir a tcaspoonful of flour into\\nthe butter, and add half a cup of broth or water, stir-\\nring carefully boil till thick and smooth return the\\nsweetbread let it stew a minute, and serve either on\\nsquares of toast or with three-cornered pieces of toast\\nsticking round it.\\nVEAL CUTLETS.\\nTake the cutlets from the middle of the leg let them\\nbe cut an inch thick divide into small shapely pieces\\npound each piece with a rolling-pin till they are half an\\ninch thick squeeze a few drops of lemon juice over each\\n.and pile them up one on the other for a couple of hours\\n\u00e2\u0080\u00a2or until you want to use them. The lemon juice makes\\nthem very tender. Season them with salt, and egg and", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0176.jp2"}, "177": {"fulltext": "Entrees. 1 6 1\\nbread-crumb them (see directions) carefully. Although\\nit is customary to speak of fried veal cutlets, tliey are\\nusually fried in just enough fat, for which process there\\nseems no proper English term but dry frying. Yeal\\ncutlets are one of the few things better cooked in this\\nway than immersed in boiling fat. The reason is, be-\\ncause they require to cook more siowly than most other\\nthings.\\nPut in a pan two large tablespoonfuls of beef drip-\\nping, if you have it, or lard, and any fat belonging to\\nthe cutlets let it get thoroughly hot lay in the cut-\\nlets and let tliem get pale brown one side before you\\nturn them do this with a cake turner, carefully they\\nwill take from twelve to fifteen minutes, for they re-\\nquire to be thoroughly done. Take them up and pour\\nthe fat out of the pan, put in it a dessert-spoonful of\\nbrown thickening, and when it has melted pour in a\\ncup of cream and hot water, or broth stir well, rubbing\\nall the gravy from the pan put in a saltspoonf ul of salt,\\nquarter of pepper. Dress the cutlets on a dish and pour\\nthe gravy round, not over them.\\nFor those who like ham^ they may be served with a\\nsmall slice of ham to each cutlet, and the ham being\\nfried first, the cutlets are fried in the fat from it, in-\\nstead of lard.\\nMUTTO^q OR LAMB CHOPS BREADED.\\nThese must be nicely trimmed, only about the third\\nof an inch of fat left on the outside and, if they are\\nloin chops, the soft flap end turned round, horseshoe\\nfashion if rib chops, cut an inch and a half of the^\\nmeat from the bone and scrape it.\\nEgg and crumb them (see directions), and drop them", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0177.jp2"}, "178": {"fulltext": "1 6 2 Practical Recipes.\\ninto yerj hot fat. Mutton chops will take one minute\\nto cook, lamb chops two minutes. If the fat has been\\nproperly hot, the former will be a rich brown outside\\nand pink within, in that time. The lamb chops require\\nto be well done.\\nThe chops may be laid round a mound of green peas,\\nstring beans, or mashed potatoes.\\nCHICKEN CROQUETTES.\\nTake the flesh of half a chicken, or rather more than\\nhalf a box of boned chicken (I find for croquettes the\\nboned chicken quite as good, and a great saving of\\nwork) chop the chicken, and with it half a can of\\nmushrooms, or half a dozen large oysters.\\nPut a good tablespoonful of butter in a saucepan with\\na tablespoonful of flour stir over the fire till they bub-\\nble put into a half-pint measure a gill of strong stock,\\nhalf a gill of cream, and liquor of oysters or mushrooms\\nto make two gills j)our this on to the butter and flour,\\nstir till a tliich sauce is formed then put in the chop-\\ni^ed chicken and mushroom, Avith half a saltspoonful of\\npepper, one of salt, and a teaspoonful of lemon juice;\\nstir well, taking care that it does not burn. Take it\\noff the fire it should be a sort of thick mush, and very\\ncreamy butter two plates turn it out and sj)read the\\nmixture on them put it on the ice so tliat it may get\\ncold and firm.\\nWhen quite firm cut the mixture into strips, form it\\nbetween the hands into rolls like corks, or small pears if\\nthe latter, have ready some short Avillow or other twigs\\nto insert after they are crumbed. Be very careful not to\\nhave the croquettes too large or they will burst in frying.\\nThe quantity given will make from twelve to fifteen.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0178.jp2"}, "179": {"fulltext": "Entrees. 1 63\\nHave at least a pound of cracker-powder on a board\\nroll each one in it have an ^gg beaten with a dessert-\\nspoonful of water dip each croquette in the agg and\\nagain in the cracker-dust, laying them as you do them\\non a dish well strewed with cracker-powder. In crumb-\\ning use one hand to pass the croquettes through the\\nQggy the other to crumb them.\\nHave the fat exceedingly hot, so that the bread you\\ntry with colors in thirty seconds arrange the croquettes\\nin a frying-basket not more than six at a time, and im-\\nmerse them the fat must be deep enough to cover the\\ncroquettes, and they should brown in two minutes;\\nthey are then done. Lift the frying-basket out, stand\\nit on brown paper, and lift each croquette out carefully\\non to a hot dish lay in half a dozen more and fry\\nthem. Croquettes look better garnished with fried\\nparsley than anything else.\\nCHICKEK RISSOLES.\\nMake the same mixture as for croquettes indeed, in\\ncold weather and when only a small dish of croquettes\\nis required, a part of the mixture can be kept for two\\nor three days, by covering it with buttered paper, and\\nthen used for rissoles or fritters. If you have no pastry\\nready, rub three ounces of butter into four ounces of\\nflour wet with cold water to make a stiff, smooth\\npaste. Flour a pastry-board and rolling-pin, and roll\\nthe paste out as thin as possible cut it in pieces four\\ninches long and three wide. Roll the chicken mixture\\ninto small sausage-like forms, the thickness of your\\nfinger lay them on the ^laste, Avet the edges and roll it\\nover the chicken, pressing the paste together smoothly\\nthat they may not burst. Egg and crumb these just", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0179.jp2"}, "180": {"fulltext": "1 64 Practical Recipes,\\nthe same as croquettes and fry in the same way, only\\nrissoles require four minutes to cook instead of two.\\nServe them log-house fashion with fried parsley in the\\nmiddle.\\nCHICKEN FRITTERS.\\nThis is again the same mixture as for croquettes and\\nrissoles, but the fritter is a delicious variety. Make\\nsome tliich f rying-batter (see recipe) make the chicken\\nmixture into balls the size of a walnut flatten them a\\nlittle. Have the fat very hot, the butter ready, and then\\ndrop each ball into the batter, which must be made\\nthick enough to coat them so that the meat is not seen\\nthrough it instead of arranging these in the frying-\\nbasket as you would croquettes, have the basket in the\\nfat and drop each fritter from the end of a spoon into\\nit. The fat must be hot enough to make the batter\\npuif up at once when a rich brown they are done.\\nLift out the basket, drain, and serve with fried parsley.\\nKROMESQUIES OF CHICKEI^\\nAre the same as rissoles, only instead of the minced\\nchicken being enveloped in paste, very thin slices of fat\\npork are used, fastened with wooden toothpicks, and\\nthey are then crumbed and fried. They are more diffi-\\ncult than croquettes or rissoles, but very delicious.\\nThey may be served in a rich brown sauce (see recipe).\\nVARIATIONS ON THE FOUR FOREGOING RECIPES.\\nTurkey, veal, or beef may be used for any of these\\nfour dishes, instead of the chicken. A little onion or\\nham, or any flavoring preferred, may be substituted for\\nthe mushrooms or oysters, although nothing is so good\\nas these.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0180.jp2"}, "181": {"fulltext": "Entrees. 1 65\\nCHICKEN FRICASSEE.\\nPrepare a chicken as directed (see preparation of\\npoultry). Cut each leg and wing in two at the joint\\ncut the back in two the stomach makes one piece.\\nWith the gizzard and neck there should be thirteen\\npieces.\\nThrow the pieces into boiling water for one or two\\nminutes, take out and drain them. Put in a stewpan a\\ntablespoonful of butter, one of flour when they bubble\\nadd half a pint of water or broth, two sprigs of parsley,\\na pinch of grated nutmeg, four small onions, a small\\nteaspoonful of salt, a saltspoonful of white pepper, then\\nthe chicken. Cover closely, and when it reaches the\\nboiling point draw aside where it w^ill simmer slowly\\nand not burn. Shake it round every few minutes. If\\nslowly cooked and closely covered, the sauce will not dry\\naway much if it should do so, add a little more broth\\nor boiling water. When it has cooked one hour, if\\nyoung, it will be done; if an old fowl it will take two.\\nTake up the meat and keep it hot, strain the sauce, un-\\nless the onion is liked in it. Put it back in the stewpan\\nwith a dozen small mushrooms and a little of their\\nliquor, let it boil one minute, then beat the yolks of two\\neggs with a tablespoonful of milk. Take the saucepan\\nto a cool place, wait one minute, then stir in the beaten\\nyolks. Put the saucepan back on the stove, stir till it\\nis a thick, smooth^ yellow cream, but it must not boil or\\nthe eggs Avill curdle and the apjoearancc be spoilt.\\nArrange the chicken on the dish in the following\\nway The neck, gizzard, forepart of the back, and\\ndrumsticks in the middle, one upper part of leg on each\\nside the dish, one wing beside each, then the breast and\\nhind part of the back, the ends of the wings top and", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0181.jp2"}, "182": {"fulltext": "1 66 Practical Recipes.\\nbottom. Squeeze a few drops of lemon juice into the\\nsauce, lay the mushrooms over the meat and pour the\\nsauce over all. Serve.\\nThis is decidedly the best way to make the dish, bat\\nmore difficult than the following, because it requires\\nwatching or it will burn.\\nSIMPLER MODE FOR FRICASSEE.\\nPrepare the chicken as before, put it in a stewpan\\nwith half a pint of water, one large or four small\\nonions, two sprigs of parsley, a pinch of nutmeg, a\\nscant teaspoonful of salt, a saltspoonful of pepper lay\\nin the chicken cook as before. When done, take it\\nout, put a tablespoonful of butter and a small one of\\nflour into a small saucepan cook till they bubble,\\nstrain the gravy from the chicken, to this, stir till\\nsmooth, add the yolks of two eggs, beaten with a table-\\nspoonful of milk when it has cooled one minute stir\\nin a hot spot but do not boil pour this sauce over the\\nchicken, arranged as in last recipe. The mushrooms\\nmay be added or not, as convenient.\\nLittle squares or crescents of rough puff paste, baked\\nand laid round either of these fricassees are a very nice\\naddition and serve to garnish.\\nFRICASSEE OF VEAL\\nIs made in the same way, but is improved by forcemeat\\nballs, poached (see recipe), and laid round.\\nSALMI OF DUCK OR GAME.\\nStrictly speaking, a salmi differs from warmed-over\\nduck or game, because the birds are only supposed to\\nbe half cooked on purpose for it.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0182.jp2"}, "183": {"fulltext": "Entrees. 1 67\\nBut, as a matter of fact, an excellent salmi can be\\nprepared from birds that have already done duty for\\ndinner, provided they were not overcooked and the\\nsauce made very rich.\\nCut up the cold bird into neat joints, take away all\\nskin and gristle, take all bones that are bare of meat,\\nbruise them well lay the meat in a saucepan and put it\\naside; lay the bones, skin and trimmings with any gravy\\nin another saucepan, into which put a small carrot, an\\nonion, a teaspoonful of salt, quarter one of pepper, two\\nsprigs of parsley, a clove, a blade of mace, a bay leaf, a\\nsaltspoonful of thyme, an ounce of butter. The carrot\\nand onion must be cut very fine. Let all these fry in the\\nbutter till they are all colored light brown, then put in\\nhalf a pint of broth or water and a gill of wine, red or\\nwhite, with one lump of sugar. Let all stew, well\\ncovered, till reduced to one-half then make half a pint\\nof brown sauce (see recipe), if you have none ready;\\nput it to the bones and vegetables, let them stew an-\\nother half hour. Then strain, taste if seasoned enough,\\nand pour into the saucepan with the meat. Leave them\\na quarter of an hour to come back to boiling point, but\\nnot to toil. Dish the bird, let the sauce boil fast to re-\\nduce it, skimming it well. When there is only enough\\nto serve with the meat pour it over it serve with fried\\nsippets round the dish, on each of which maybe a stoned\\nolive, or half a spoonful of red currant jelly if approved.\\nSALMI SAUCE.\\nThe sauce made as above is called by professional\\ncooks Salmi Sauce it is not troublesome to make,\\nand is equally good for warming over slices of cold beef\\nor mutton.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0183.jp2"}, "184": {"fulltext": "1 68 Practical Recipes.\\nSALMOiq CROQUETTES.\\nTake the remains of dressed salmon, free from the skin\\nand bone, which should be bruised and boiled for stock in\\na pint of water until reduced to lialf apint; tear the flesh\\ninto shreds make a bechamel sauce of the fish stock,\\nusing a full tablespoonful of butter, the same of flour\\n(see recipe) when thick and smooth add a gill of thick\\ncream, a glass of sherry or white wine, and the beaten\\nyolks of two eggs these must be stirred in last and al-\\nlowed to come to the boiling point but not to hoil then\\nput in half a pound of salmon flakes. It should be as\\nthick as oatmeal porridge when turned on to a but-\\ntered plate it should spread, hut not run; spread it an\\ninch thick on a plate and set on ice to get quite cold.\\nWhen wanted for use divide into pieces, shape into the\\nform of corks, Qgg and crumb them (see Crumbing) and\\nfry two minutes in very hot fat.\\nDipped into frying batter these are excellent. Gar-\\nnish with fried parsley, and serve with cucumber salad.\\nLOBSTER CUTLETS AND CROQUETTES.\\nTake the meat from a good-sized lobster put a table-\\nspoonful of butter and one of flour in a saucepan on\\nthe fire stir till they bubble pour into it a gill of\\nwater, a gill of cream, and a glass of white wine stir\\ntill thick and smooth beat the yolks of two eggs\\nstir them in with the meat of the lobster, and enough\\nof the coral bruised to make the whole a fine red stir\\nit over the fire till it is at boiling point turn the mix-\\nture out on a buttered plate and set it to harden. Flour\\nyour hands and form the mixture when cold into cut-\\nlets, as near as you can, the shape and size of a small\\nlamb cutlet. Crumb them as directed for croquettes", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0184.jp2"}, "185": {"fulltext": "Entries. 1 69\\nstick one of the small lobster claws in the end of each\\ncutlet to represent the bone. Arrange in the frying-\\nbasket very carefully and fry in very hot fat.\\nLobster croquettes are made from the same mixture,\\nbut formed into cork or cone shapes.\\nROUGH PUFF PASTE.\\n{South Kensington ScJiool of Coohery.)\\nThis pastry will serve for most purposes for which\\npuff paste is used it is better than most home-made\\npuff paste, and takes no longer to make than common\\nshort paste, while puff paste is the most laborious work\\nof the kitchen.\\nHave the butter as hard as possible, the chopping-\\nbowl and knife cold. Take eight ounces of flour and\\nsix of butter put them in a chopping-bowl and chop\\ntogether, not too fine make a hole in the centre of the\\nflour and butter, in which put the yolk of one Q^g, a\\nquarter saltspoonful ot salt and a teaspoonful of lemon\\njuice and a tablespoonful of ice-water break the Q^g in\\nthis water with a knife then slowly and lightly mix it\\nall with the fingers, using more water if necessary to form\\na5/?ypaste. Handle it lightly; keep the hands and\\nboard well floured that the paste may not stick.\\nTake the rolling-pin, flour it, and roll out the paste\\ninto an oblong sheet half an inch thick fold it one-\\nthird over, then the other third over that (you have\\nnow a neat piece of three thicknesses) turn the rough\\nedges toward you, roll it out again, and fold in the same\\nway do so once more, always turning the rough edges\\ntoward you, and it is ready to use at once but if the\\nday is hot and you have time to lay it on the ice for a\\nshort time it will be better also, if during tJie process", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0185.jp2"}, "186": {"fulltext": "I ^O Practical Recipes.\\nof rolling it shows signs of sticking, laying it on the ice in\\na tin for a few minutes, will make your work the easier.\\nThe only art in this pastry is to follow directions\\nexactly, and to handle lightly. Many will say, I have\\nnot a light hand. I ansAver Every woman has a light\\nhand if she is handling white satin or velvet. Handle\\npastry as delicately as if it were satin or velvet and the\\npile would crush.\\nBefore using this paste, read chapter on Pastry (part\\nfirst); all that relates to using puff paste applies to this.\\nThis paste made one day, or only mixed, and once\\nrolled and folded, and finished and used the next, is\\nalways better, and in ice may be kept two or three days\\nand be the better for it.\\nI find it a good plan in summer when T want to make\\npaste, to put chopping-bowl and knife and rolling-pin\\nin or on the ice-box, and have the pastry board as cool\\nas you can. With soft butter and warm tools you can\\nnever have flaky or light paste.\\nPatties are among the most acceptable entrees, and\\nwith the South Kensington rough puff paste very easy\\nto make, although the cases can be bought ready at a\\npastry cook s and filled at home.\\nPATTY CASES.\\nTake some rough puff paste roll it a third of an inch\\nthick, not less have a medium-sized biscuit cutter and\\none quite small, about the size of a silver dollar cut\\nout three times as many rounds with the large cutter as\\nyou want patties eighteen if you want six pile them\\nthree together, wetting the two under ones slightly\\nto make them adhere. You have now six patties rather\\nover an inch thick take the small cutter, dip it in", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0186.jp2"}, "187": {"fulltext": "Entrees. 7\\nflonr, shake off any that may cling, and press it on each\\npatty, cutting only lialf loay through. Take the patties\\nup on a cake turner, and slip them on to a baking tin\\nbrush each one over with yolk of egg beaten with a table-\\nspoonful of water set them in a hot oven to bake. If\\nyou have had your paste cold, and handled it lightly and\\nquickly, these will rise to three inches in height. They\\nrequire fifteen minutes to bake. When they are pale\\nbrown all over, take them out let them stand one\\nminute then take off the small piece in the centre-\\nit will have risen perhaps out of its place\u00e2\u0080\u0094 if not, with\\na sharp-pointed knife lift it out then take a small\\nspoon and dig out the soft paste inside, leaving only a\\ncrust about half an inch thick, but be very careful there\\nare no holes in the walls or sides replace the tops and\\nthey are ready to fill with either of the following three\\nmixtures, or any other you may choose\\nLOBSTER PATTIES.\\nPick out the firm white flesh of a hen lobster cut it\\ninto small dice. Put a large teaspoonful of flour and\\ntwo of butter into a saucepan on the stove let them bub-\\nble pour to it a gill of cream or milk stir till smooth\\nthen add a teaspoonful of the pounded coral to make a\\nbright pink sauce, and a teaspoonful of anchovy \u00e2\u0082\u00acauce,\\nif you have it take it from the fire when it has boiled\\ntwo or three minutes beat the yolk of an ^gg with a\\nteaspoonful of cold milk, and stir it in gradually keep\\non stirring, and add the lobster meat at the same time\\nset it on the fire again and let it come to the boiling\\npoint, lut not loil or the Qgg will curdle. It should\\nnow look like chopped lobster in very thick red cream\\nor custard.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0187.jp2"}, "188": {"fulltext": "172 F radical Recipes.\\nIf you need to keep it hot, do so in a saucepan of hot\\nwater till tlie patty cases neatly, put the top on and\\nput them in the oven but serve them before they get\\nso hot that the inside cooks, or the ^gg will curdle and\\nthe pastry be spoiled.\\nN. B. Always put the filling in patties liot, or it will\\nnot warm through till the patties are spoiled.\\nOYSTER PATTIES.\\nTake a dozen and a half Blue Points scald them in\\ntheir own liquor, being careful they do not remain in\\nit a moment after it boils; take them out cut each\\noyster into four pieces, if they are large; put a dessert-\\nspoonful of butter in a small saucepan with a dessert-\\nspoonful of flour; pour to this one gill of the liquor\\nstrained and one gill of cream or milk; a saltspoonful\\nof salt and half one of white pepper; boil all, stirring\\ntill smooth; beat the yolks of two eggs, add this with\\nthe cut-up oysters to the sauce; let all get hot together,\\nstirring all the time; it must be very thick, which it\\nwill be just before the boiling point; take it from the\\nfire quickly, stirring all the time to prevent the eggs\\ncurdling; ifdd a few drops of lemon juice and just a\\nsuspicion of nutmeg.\\nThese and lobster patties should be served on a silver\\ndish with fried parsley and a small crayfish in each cor-\\nner of the dish, if obtainable.\\nCLAM PATTIES.\\nThese are so very good that I think if they were better\\nknown they would meet with favor.\\nTake small clams; scald them in their own liquor; take\\nout the hard part, and procc(;d exactly as for oysters.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0188.jp2"}, "189": {"fulltext": "Etiir^es. I Jo\\nSALMON PATTIES.\\nPrepare as lobster patties, using salmon instead of the\\nlobster.\\nCHICKEN PATTIES.\\nTake the white meat of a chicken cut it (not chop\\nit) into small dice take the chicken bones and trim-\\nmings, if you have no stock ready pound them well\\nput them into a pint of water with an ounce of carrot\\ncut fine, a sprig of parsley, a stick of celery, if you\\nhave it, and a small onion, and a saltspoonful of salt\\nstew these slowly two hours; strain the stock or broth\\nput the liquor from half a can of mushrooms or a gill\\nof oyster liquor with it, and boil it as fast as possible till\\nthere is about a gill left; put a gill of cream and the\\nchicken into this; thicken with a tablespoonful of flour,\\nand one of butter cooked in a separate saucepan pour\\nthe chicken and liquor on to it, and stir till it all boils\\ngently take it off at once two or three chopped\\noysters or a dozen mushrooms improve it greatly fill\\nthe cases with the hot filling, and serve on a napkin or\\nsilver dish.\\nDRESDEN PATTIES.\\nThese cases are no trouble at all to an expert in fry-\\ning, and are elegant and economical.\\nTake sfale baker s bread cut in thick slices with a\\nbiscuit cutter of medium size cut rounds two inches\\nthick. Make a custard of two eggs and a pint of milk;\\nseason it with salt, of course no sugar; pour it into a dish\\nand set the rounds of bread in it, taking care they are\\nwell covered; turn them gently from time to time so that\\nthey may get well soaked, but they must not break if", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0189.jp2"}, "190": {"fulltext": "1 74 Practical Recipes,\\nthere is any sign of them getting too soft to hold together\\ntake them out; usually an hour suffices to soak them; let\\nthem drain ten minutes then you may either flour the\\noutside or roll them in Qgg and cracker- dust. Have the\\nfrying-kettle with plenty of fat in it, which must be hot\\nenough to color bread in half a minute set the soaked\\npieces of bread in the fryiug-basket, using a cake-turner\\nto take them up. They must be very gently handled.\\nSet the frying-basket in the hot fat and fry till they\\nare a fine light brown. Take them up and with a sharp-\\npointed knife cut a circle in the top, leaviug a border\\nof half an inch all round with a spoon dig out a good\\ndeal of the soft custard-like centre fill this either\\nwith the same preparation as for chicken or oyster\\npatties, with sweetbreads, or with preserves, jelly, or\\nmarmalade. If they are filled with meat of any kind\\ngarnish with parsley.\\nA FEW OLD-FASHIONED PLAIN DISHES.\\nIRISH STEW.\\nCut half a dozen lean chops from the neck of mutton;\\nflour them and lay them in a saucepan or stewpan with\\ntwo onions cut in slices, and a teaspoonful of butter\\nput them over a quick fire and let all brown lightly,\\nstirring occasionally to prevent burning when the\\nonions are a light brown pour in a pint of cold water.\\nSkim off the fat that will rise to the top put in a good\\nteaspoonful of salt, a level saltspoonful of white pepper,\\nand set the saucepan where it will simmer very gently;\\nwhen it has been simmering an hour and a half, skim\\nit carefully put in a teaspoonful of Worcestershire\\nsauce, and taste if the gravy is well seasoned. Then", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0190.jp2"}, "191": {"fulltext": "Entrees. ^1^\\nput in half a dozen large (or more if small) potatoes cut\\nin half cover closely and simmer another hour. The\\npotatoes do not require to be covered Avith the gravy,\\nthey simply steam over the meat sufficient good rich\\ngravy for the meat is all that is necessary to cover the\\npotatoes with liquid, as is often done, is to make a\\nquantity of broth, but no gravy.\\nArrange the chops in the centre of a dish, the potatoes\\nround, and pour the gravy over all.\\nHARICOT OF MUTTON (SIMPLE).\\nTake some nice rib chops trim off all but very little\\nfat flour them, lay them in a stewpan and brown them\\nwell and quickly, taking care that they do not burn\\ncut up a carrot and a turnip into neat pieces, and a large\\nonion put them in with the chops, a teaspoonful of\\nsalt, quarter one of pepper, and water enough to cover\\nthem, no more let them simmer very gently two hours\\nand a half skim carefully to remove all grease. Take\\nup the chops arrange them on a dish round a mound\\nof neatly-cut string beans arrange the carrot and tur-\\nnip neatly round the chops and put them to keep hot,\\nwhile you stir a dessert-spoonful of brown thickening\\nif you have it (see recipe for Roux or Brown Thick-\\nening) into the gravy (or else use butter and brown\\nfloui^. Let it boil taste for seasoning, and strain *it.\\nover the meat and vegetables.\\nSTEWED BEEFSTEAK.\\nTake two pounds of round steak cut in pieces the\\nsize to serve flour them, and sprinkle with pepper and\\nsalt lay them in a stewpan with two dessert-spoonfuls\\nof vinegar, and cover closely place the stewpan where it", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0191.jp2"}, "192": {"fulltext": "176 Practical Recipes.\\n^vill gently cook, and leave it one hour. Then take off\\nthe cover cut into it one onion, one small carrot, one\\nsmall turnip, and pour in half a pint of hot water cover\\nagain and let it simmer two hours longer. Take up the\\nmeat and keep it hot. Stir into the grav}^ if you have\\nthem, a teaspoonful of Worcestershire and one of mush-\\nroom catsup, or Harvey sauce, with a teaspoonful of\\nbrown thickening; strain it, rubbing all the vegetables\\nyou can through the strainer let it boil up and pour\\nit over the meat. If preferred, the vegetables may be\\nleft in and served with the steak.\\nSEA PIE.\\nThis old-fashioned English dish is very good in\\n-winter.\\nTake two pounds of meat if you buy it on purpose,\\nuse part lean mutton and part beef, or beef, mutton,\\nand veal although mutton or beef alone will do put\\nthem into a saucepan with just water to cover them\\ncut quite small, two onions^ half a small carrot, and\\nhalf a turnip, with two heaped saltspoons of salt, and\\na half one of pepper put to the whole a pint and\\nhalf of water let the whole stew slowly two hours.\\nMeanwhile make a suet crust {see recipe for Suet Crust)\\nof six ounces of suet and ten of flour roll it out till\\nit will about fit the saucepan, and an inch thick or\\nrather le ss. Skim the gravy, when it has cooked two\\nhours, removing all fat taste if salt enough, and add\\nsauce for flavoring if you choose. Then put on the\\nsuet crust for cover, making it fit over the meat closely\\nfor this reason take care that j ou rolled it large enough\\nif too large never mind, let it turn up at the sides a\\nlittle. Put on the cover of the saucepan and cook", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0192.jp2"}, "193": {"fulltext": "Entrees, I 7 j\\nslowly another hour. It must cook slmuly or the meat\\nwill be stringy it must not stop cooking or the crust\\nwill be heavy.\\nWhen done, cut the crust across pie-fashion lift out\\neach of the pieces and lay them round a dish, then pour\\nmeat and gravy in the centre and serve.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0193.jp2"}, "194": {"fulltext": "CHAPTER XXVI.\\nROASTS.\\nROAST BEEF.\\nVery full directions are given in Chapter VIII for\\nroasting of all kinds. Yet to save referring back, I re-\\npeat the recipes, remarking that if you roast one thing\\nwell, and know tuhy you do it, you can roast all.\\nA piece of ribs of beef weighing eight pounds will\\ntake an hour and quarter to an hour and half, according\\nto whether you like it rare or well done.\\nSet the joint on a wire stand in a dripping-pan; dust\\nit over with flour, but do not season it put it in a hot\\noven meat put in a cool oven, and both allowed to get\\nhot together, will neither be sightly nor toothsome;\\nbaste it frequently.\\nIf you choose, and your meat is fat enough to war-\\nrant it, you may put a few peeled potatoes in the drip-\\nping-pan, sprinkling them with salt, and turning them\\nabout when you baste the meat, so that they may brown;\\nturn the joint over when it has been one hour in the\\noven, so that it may brown equally.\\nWhen the meat is done it should look of a rich dark\\nmahogany color, brown all over but nowhere burnt.\\nTake it up on a hot dish; if you have potatoes put them\\nround it. Set the dripping-pan on the stove having\\npoured off the fat carefully, and pour into it a cup of\\n178", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0194.jp2"}, "195": {"fulltext": "Roasts. 1 79\\nboiling water with a spoon remove every scrap of the\\nsticky dark substance that clings to the pan, it will all\\ndissolve on the back of the spoon; put in one saltspoon\\nof salt and a little pepper; let this boil two or three\\nminutes on the stove till dark and rich; then serve it in\\na sauce-boat; sprinkle the beef with fine salt, garnish it\\nwith parsley and horse-radish scraped (if you have pa-\\ntience and a sharp knife), it is far better than the\\nground horse-radish in flavor, and of course the long,\\ndelicate shreds are more ornamental, little tufts of the\\nwhite and green alternately are a pretty garnish.\\nFILLET OF BEEF.\\nTrim it very carefully; remove the gristly skin from\\nit, if the butcher has not done so; this must be carefully\\ndone not to disfigure the fillet; roundoff the ends and\\nany superfluous fat; in short, make it a neat, compact\\npiece of meat. Lard it, (see Larding).\\nSet it in a dripping-pan on a wire stand, with some\\nbeef /a?^, not suet, for basting. Half an hour to three-\\nquarters, if very large, will cook it in a hot oven.\\nServe with brown mushroom sauce.\\nROAST LEG OF MUTTON\\nRub the skin of a leg of mutton with salt (from the\\nskin there is no gravy to draw out); flour it lightly; set\\nit in a dripping-pan without water, and put it in a hot\\noven; an hour and a half will cook a medium-sized leg,\\nunless liked well done, when it will take a quarter of an\\nhour more.\\nWhen done take it from the pan, set it on a hot dish,\\nand put it to keep hot. Pour the dripping off very\\ncarefully from the corner of the pan, changing the corner", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0195.jp2"}, "196": {"fulltext": "1 8o Practical Recipes.\\nwhen the dark sediment begins to run, as you wish to\\nsave that, yet get rid of all grease; set the pan on\\nthe stove and pour into it a small cup of water,\\nwith a saltspoonful of salt; rub off all the gravy and dark\\nsubstance from the pan let it boil till all is dissolved,\\nthen pour through a strainer into sauce-tureen and\\nserve.\\nROAST SADDLE OF MUTTON.\\nHave the saddle neatly trimmed and superfluous fat\\nremoved; skin it and skewer the skin over it till it is\\nnearly done.\\nSet it in the oven one hour and a half before it is\\nwanted, if it weighs about six pounds the oven must of\\ncourse be hot; baste frequently, and lialf an hour before\\nit is done take off the skin; dredge the saddle with flour;\\nsift a little fine salt over it, and put it in a part of the\\noven where it will brown well without burning.\\nTake it up on a very hot platter, pour the fat carefully\\nfrom the dripping-pan, put in a cuj^ of hot water, rub\\noff all the glaze or gravy on the pan, season with salt\\nand put into the gravy a glass of claret and a spoonful\\nof red currant jelly; serve the gravy in a tureen.\\nThe saddle should be carved lengthwise of the joint.\\nROAST LAMB.\\nLamb requires to be very thoroughly cooked. A leg\\nof lamb is roasted exactly as a leg of mutton. One\\nweighing four to five pounds will take an hour and\\nhalf. Serve with mint sauce (see recipe).\\nROAST FILLET OF VEAL.\\nXo meat requires more careful cooking than roast\\nveal. Any meat more insipid than plain unsavory", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0196.jp2"}, "197": {"fulltext": "Roasts. 1 8 1\\nyeal is not to be imagined. The less condiment there\\nis about roast beef or mutton the better, but yeal re-\\nquires a great deal.\\nThe handsomest joint of veal is the fillet, as the part\\nof the leg from which the cutlet is cut is called. Take\\na piece about five pounds remove the bone in the\\ncentre, fill it with veal forcemeat (see recipe) also\\nmake a pocket with your finger between the skin and\\nthe flesh and lay forcemeat in it. Skewer the veal\\nbind it firmly into a round shape, and flour it cover it\\nwith very thin slices of fat pork set it on a wire stand\\nin a dripping-pan and put it in a moderate oven. Veal\\nrequires very thorough cooking and will take half an\\nhour to the pound. Therefore great care must be taken\\nthat it does not burn before it comes out of the oven\\nit should be often basted, and be a bright, dark brown\\nall over. If pork is objected to, spread butter over it\\nbefore putting it in the oven.\\nJust before it is taken out make half a pint of butter\\nsauce (see recipe). Then place the meat on a platter\\ntake away all the bits of pork, set the dripping-pan on\\nthe stove and pour the sauce into it, send it round\\nwith your spoon into every part till all the glaze or\\nhardened gravy is dissolved and the whole a nice brown.\\nRemove the strings and skewers from the meat and\\npour a little of the brown gravy round it serve the rest\\nin a tureen. Garnish with cut lemon.\\nROAST FILLET OF VEAL WITH MUSHROOMS OR OYSTERS.\\nPrepare a fillet as in the last recipe, only do not re-\\nmove the bone in the centre roast in the same way.\\nWhile it is cooking take a dozen large oysters, or more\\nif small, scald them in their own liquor take them up^", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0197.jp2"}, "198": {"fulltext": "1 8 2 Practical Recipes.\\nstrain the liquor, stir an equal quantity of cream and a\\ntablespoonful of white thickening (see recipe for Blanc,\\npage 34), a little salt and cayenne into it, and boil till\\nthick. Take up the meat with a very sharp knife cut\\nout the bone, and a good piece of meat round it so as to\\nleave a cavity. Set the meat on a platter, put it to keep\\nquite hot. Quickly take all the veal (free from gristle)\\nfrom the bone and chop it with the oysters stir it into\\nthe sauce you have made it should be about as stiff\\nas mush. Make all hot together and pour it into the\\ncavity of the veal. Make gravy as in the last recipe.\\nMushrooms chopped and stewed in butter may be used\\ninstead of the oysters if preferred.\\nROAST VEAL AND MACARONI (AN ITALIAN DISH).\\nPrepare a fillet or shoulder of veal as directed, but\\nwithout pork set it in the oven. Boil some macaroni,\\nbroken into six-inch lengths, till tender. When the\\nveal is within half an hour of being done, cleanse and\\ntrim some mushrooms cut them up, sprinkle salt\\nover them, and lay them in the dripping-pan with the\\nmacaroni. When you take uj) the meat lay the maca-\\nroni round the dish, the mushrooms over it have drawn\\nbutter or bechamel sauce ready to pour into the pan\\nboil it up and strain it, taking care to rub all you can\\nof the bits of mushroom and glaze through the strainer.\\nServe the gravy in a tureen.\\nROAST SHOULDER OF VEAL, STUFFED.\\nGet the butcher to bone the shoulder cut off the\\nknuckle part and use it for stock with the bones (when\\nyou have meat boned take care to have the bones sent\\nhome) fill the cavity where the blade bone was with", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0198.jp2"}, "199": {"fulltext": "Roasts. 183\\ngood forcemeat (see recipe for veal forcemeat) skewer\\nit and flour it cover with fat pork, butter, or nice\\nbeef dripping, and bake it, allowing half an hour for\\neach pound pour off the fat, if any, from the dripping-\\npan, and make gravy as directed for roast fillet of veal.\\nROAST LOIK OF VEAL.\\nMake a pocket with your finger between the skin and\\nflesh of the veal and insert the forcemeat, or slices of\\nfat pork if preferred skewer it securely, flour it, put\\nbuttered paper over the kidney, and rub the skin with\\na little salt and put it in the oven remove the paper\\nhalf an hour before serving. Make gravy as directed\\nfor roast fillet of veal.\\nROAST LOIN OF PORK.\\nSelect quite young pork with very small bones, the\\nmiddle of the loin is the best part; if lean enough for\\nthe rind to be left on, score it thoroughly, for the sake\\nof the carver, but not too deeply; the scores less than\\nhalf an inch apart; a sharp, strong penknife is best for\\nthe purpose; rub the pork over with flour, salt, and sage\\nleaves, dried on a plate, and rubbed to powder.\\nSet it in the dripping-pan and bake in a moderate\\noven, allowing half an hour to each pound. It must be\\nwell browned, but not burnt. When done take up the\\nmeat, pour the fat from the corner of the dripping-pan,\\ntaking care to keep back the sediment; pour hot water\\ninto the pan, set it on the stove, dissolve all the dried\\ngravy with a spoon, and let it boil; skim off the fat\\nwhich the boiling will send up, and season; serve the\\ngravy in a tureen, with apple sauce in another.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0199.jp2"}, "200": {"fulltext": "CHAPTER XXVII.\\nPOULTRY.\\nPREPARATION^ OF POULTRY.\\nChickens, ducks, capons and turkeys should be killed\\nat least twenty-four hours before cooking; the following\\ndirections as to cleansing and prej)aring apply to all\\nkinds of poultry.\\nWhen well picked, singe by removing the stove cover\\nand putting some paper in, pass the bird over the flame,\\ntaking care not to blacken it or burn the skin.\\nCut the neck off as near the body as possible, pushing\\nthe skin down before you do it, so as to leave enough\\nskin to cover the place where the neck has been cut;\\ncut off the feet below the joint; with your forefinger\\nloosen the crop, and take it out without breaking or\\nemptying it. Next cut a slit right under the rump\\nlarge enough to run two fingers, if a chicken or duck;\\nyour hand, if a turkey or goose, into the body. Before\\nattempting to draw out the entrails, loosen with your\\nfinger all the tiny strings that attach them to the body,\\nbe sure that your fingers can pass between the contents of\\nthe stomach and the body in every direction without ob-\\ntruction; then bend your hand or fingers round the mass\\nand dra-w it forward, this will bring the whole out in a\\nball; by no means drag it by any particular part, or you\\nwill break the entrails or gall bladder, and the whole\\n184", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0200.jp2"}, "201": {"fulltext": "Poultry, 1 8 5\\nprocess, in the former case, be an unclean one; in the lat-\\nter, the bird may be spoiled, for it is impossible to wash\\naway the bitter of the gall if broken. Cut off the vent\\nwhich will free the main,entrail. If properly managed\\nthe bird will be quite clean inside, and need only wiping\\nwith a wet cloth, if not clean, pour lukewarm water\\nthrough the bird, wipe inside and out with a towel, but\\ndo not tuash the outside unless necessary from acci-\\ndental soiling. With care, a chicken may be emptied\\nwithout any uncleanliness; lay the bird aside.\\nThe gall, a small dark green bladder, is attached to\\nthe liver; cut it off, leaving a bit of the liver with it to\\navoid breaking, throw the liver into cold water; by cut-\\nting the gizzard very carefully at the wide side without\\npenetrating the inner skin, it can be peeled off, leaving\\nthe inside whole, thus avoiding the usual mess made by\\ninexperienced ha,nds. Scald and skin the feet (see\\ndirections, page 47); put liver, gizzard, heart, feet and\\nneck on in a pint of water, if chicken or duck; a quart,\\nif turkey, with a slice of onion and piece of carrot if\\nat hand, and let them stew slowly down to half the\\nquantity, when they wnll be a stiff jelly.\\nTo TRUSS AKD STUFF CHICKEl^ OR TURKEY. FoX\\nroasting, twist the pinions under the w^ing to the back,\\npush up the legs till they lie flat against the side of the\\nbird and the lower joints are even with the rump; pass\\na skewer through the centre of the thighs bringing it\\nout opposite, fasten them in that position with a cord,\\nfasten the ends of the legs close to the vent; j)ress on the\\nbreast bone hard with the palm of the hand. If the bird\\nis to be stuffed, loosen the skin of the breast and i^ut\\nthe forcemeat (see recipe) where the crop was, turn the\\njieck skin over to the back and sew it.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0201.jp2"}, "202": {"fulltext": "1 86 Practical Recipes.\\nROAST CHICKEK.\\nFlour it, set it in a dripping-pan with a few slices of\\nfat pork laid on the breast, or else put a few pieces of\\nbutter on it. If you do not use the pork, put an ounce\\nof butter in a wooden spoon, press it to make it stick\\nto baste, rub the butter side over the bird keep the\\nspoon in a cool spot when not in use.\\nAllow fifteen minutes to the pound, turn the chicken\\nover when the one side is brown; when done take it up.\\nIf you used pork, pour off the fat and remove the pork;\\nhave the gizzard ready chopped, the liver mashed fine,\\nand a teaspoonf ul of flour mixed with it; pour the liquor\\nfrom the giblets to it, stir well, then pour the whole\\ninto the pan and boil it on the stove.\\nTake the string and skewers from the chicken, set it\\nin a dish, with watercress round it, pour the gravy in a\\ntureen and serve.\\nROAST FOWL.\\nIf the fowl is over a year old, wrap it in two coats of\\nsoft paper after it is prepared as above; set it in the\\noven, allowing an hour and a half in a good oven; when\\nit has been in an hour, take off the paper and let it\\nbrown. This method of semi-steaming it will make it\\ntender; make gravy and serve as in last recipe.\\nFOWL BRAISED.\\nLoosely fill a nice fowl with forcemeat put it in a\\nstewpan with a pint of broth, two glasses of white wine,\\nan onion stuck with two cloves, a piece of carrot to\\nmake half a cup when cut up, a blade of mace, half a\\nteaspoon of salt, a quarter of pepper lay thin slices of\\npork over the fowl and cover the pot closely let it", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0202.jp2"}, "203": {"fulltext": "Poultry. 187\\ncook very gently one hour from the time it begins to\\nboil take the fowl from the pot and put it in the oven\\nto brown strain the gravy into a smaller saucepan and\\nboil it down fast till it is a glaze, or looks like syrup\\nglaze the fowl with this (see Glazing, p. 32) when it is\\nbrown. Have ready a can of mushrooms stewed with\\ntheir liquor ten minutes in the liquor from the giblets\\nthicken this with brown thickening.\\nIf you have no broth or stock to braise the fowl, you\\nmust have made it with the giblets beforehand, and use\\nonly brown sauce to stew the mushrooms in.\\nROAST TURKEY.\\nExcept in point of time, follow the directions for\\nroasting chicken. For stuffing, see directions for truss-\\ning and stuffing turkey. On account of the length of\\ntime it requires to be in the oven, a turkey should be\\ncovered with well-buttered paper for the first half the\\ntime. It will take three hours to cook a moderate-\\nsized one it must be very frequently basted and turned\\nabout. Dish and serve as chicken, except that it should\\nbe garnished with sausages fried brown, or fried oysters.\\nThe latter is the more elegant mode, especially if it is\\nstuffed with oysters (see Forcemeats).\\nBRAISED TURKEY.\\nTurkey braised, the Lord be praised, is part of an\\nold saying which at all events testifies to the estimation\\nin wkicli our forefathers held this mode of preparing\\nthe savory bird.\\nCover the turkey with slices of pork, tying it round\\nwith cord to keep it in shape. Put four slices of jwrk\\nin the pot or braising pan put the turkey stuffed on", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0203.jp2"}, "204": {"fulltext": "iSS F radical Kecipes.\\nthese lay the giblefcs round it, with four onions, three\\ncloves, three carrots cut small, a parsnip, two bay\\nleaves, a bouquet of herbs (see Bouquet), a teaspoonful\\nof salt, and half of pepper, and almost cover this with\\nany good stock you may have. Cover tightly and allow\\nto simmer very gently from four to six hours, according\\nto the size of the bird. Braised turkey is served hot or\\ncold if it is to be eaten hot let it be in the oven to\\nbrown, unless you have cooked it in a regular braising-\\npan which will hold hot coals on the lid, when the oven\\nwill be unnecessary remove the vegetables, boil the\\ngravy down rapidly, skimming it to free it from fat.\\nGarnish either with carrot and turnip cut into fancy\\nforms and boiled separately, or with small sausages fried.\\nStrain part of the gravy, stir in a spoonful of brown\\nthickening, and pour it over the bird.\\nIf it is to be served cold, let it remain in the gravy in\\nwhich it was braised for an hour after it leaves the fire\\nthen strain the liquor boil down to two-thirds its orig-\\ninal quantity, so that when cold it will form a hard\\njelly free it from fat clear with white of Qgg (see di-\\nrections for clearing stock) brush two coats of this\\nover the turkey and let the rest get cold when stiff\\ncut it into stars or strips, chopping the trimmings of\\nit and use to garnish the dish.\\nBOILED TURKEY.\\nPrepare a turkey as directed. In trussing turkey\\nfor boiling, the legs are pushed up, a slit cut in each\\nside, and the legs drawn into the body; it is correct to\\nstuff the breast for roasting, but for boiling the inside\\nmay be filled with oyster forcemeat (see recipe) or with\\nchestnuts bind it into shape with tape, flour it, put it", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0204.jp2"}, "205": {"fulltext": "Poultry. 1 89\\ninto an oval pot witli just warm water enough to cover\\nit put in a dessert-spoonful of salt, a carrot, an onion,\\nand four cloves, and a dozen pepper-corns, a few sticks\\nof celery, and a bouquet of herbs bring it to a boil;\\nsimmer a turkey of ten pounds very gently for two\\nhours after it reaches the boiling point, skim off every\\nbit of scum as it rises or it will discolor the bird. Take\\nit up, drain it a moment, make some thick white sauce\\nor bechamel (see recipe) with some of the water it was\\nboiled in, pour it over the turkey to mask it. Send to\\ntable with it either oyster sauce, celery sauce, or Hol-\\nlandaise, or even good parsley sauce. Garnish with\\nforcemeat balls, or little rolls of crisp bacon, or lemon\\nand parsley.\\nBoiled Chicken is cooked in the same way, but\\nallowing half the time or less if small, and half the in-\\ngredients in the water.\\nROA.ST DUCK OR GOOSE.\\nClean a duck as directed for fowls; twist the pinions\\nround on the back; it is correct English fashion to leave\\nthe feet on scald them, and twist them up against the\\nback. If you jirefer them off, however, break the bone\\nbelow the joint, and cut them. off. Stuff the body of\\nthe duck with forcemeat (see forcemeat for ducks), sew\\nup the slit and press the legs close to the side of the\\nbii d, securing them with a skewer and cord.\\nMany people like duck underdone; when this is so,\\nhalf an hour in a hot oven will cook a quite young one;\\nthe usual time for a duck weighing four pounds is one\\nhour. Make brown gravy in the dripping-pan with the\\nstock from the giblets, chopping the liver and gizzard,\\nand skimming off all grease, let this boil down until", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0205.jp2"}, "206": {"fulltext": "I go Practical Recipes,\\nrich and brown. Send hot apple sauce to table with the\\nduck.\\nA goose is cooked and trussed exactly as duck, except-\\ning that in no case should the feet of a goose be left on.\\nThe time for a young goose is one hour and a half; it\\nshould be frequently basted, and served very brown. If\\nthe skin is very fat and oily, some prefer to i)arboil the\\nbird half an hour in salt and water; then flour it, and\\nput it in a very hot oven, or it will not brown; once it\\nbegins to color, the heat may be a little slackened; serve\\nwith brown giblet sauce and apple sauce in separate\\ntureens.\\nBOAST CAPON.\\nFollow the directions for roast turkey. If wanted for\\na company dinner, it may be stuffed with chestnut force-\\nmeat (see recipe), and served on a bed of watercresses.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0206.jp2"}, "207": {"fulltext": "CHAPTER XXVIII.\\nGAME.\\nAs much, as the French excel the English in soups-\\nand all made dishes, so do the latter excel them in roasts\\nand game.\\nThe English rule for game is to leave the natural\\nflavor unimpaired therefore they use no forcemeat, no\\nflavored sauces, no larding, butter only is used to baste,\\nand that liberally, and bread sauce which has little\\nflavor of its own, but is said to bring out that of game,\\nis served with it.\\nTherefore in the following recipes where I have pre-\\nscribed pork, I am following French or American taste;,\\nbut it may always be replaced by butter, think, to ad-\\nvantage.\\nROAST GROUSE, PRAIRIE HEN, OR PARTRIDGE.\\nClean as directed for poultry in general. If you wish\\nto serve these birds English fashion, instead of cut-\\nting the head off, make a slit to take out the crop, and\\ntwist the head round and bring it under the wing; rub\\nthe breast and legs with lemon, then mix a teaspoonf ul of\\nsalt, a quarter one of white pepper, and a tablespoonful\\nof butter together, put them inside the bird; take a slice\\nof fat pork, broad and long, and lay it over the breast\\nand legs; truss the bird into good shape with skewers\\nand twine, and roll it in buttered paper. Put in a drip-\\n191", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0207.jp2"}, "208": {"fulltext": "192 Practical Recipes.\\nping-pan in a quick oven, leave it half an hour; then\\ntake off the paper, dredge the bird with flour lightly,\\nand baste thoroughly, i:\u00c2\u00bbut it in a part of the oven where\\nit will brown quickly. When a good color take it up,\\nremove strings and skewers, but not the slices of pork;\\nput a little stock or boiling water in the dripping-pan\\nstirring well, skim off the grease, then squeeze in the\\njuice of half an orange, add a little pepper and salt, and\\n^erve with bread sauce.\\nBROILED PRAIRIE HEI^, OR PARTRIDGE.\\nClean and prepare as directed. Split the back of the\\nbird, butter it all over, place it on a hot gridiron and\\nturn several times to prevent burning. It will take, on\\na good fire, fifteen to twenty minutes, according to size;\\njust before it is done, sprinkle with salt and joepper.\\nWhile the bird is cooking, chop a teaspoonful of pars-\\nley very fine, mix it with the juice of a quarter lemon\\nand a tablesjDOonful of butter. This quantity is for each\\nbird, put this mattre dliotel Mdler, as it is called, on a\\nvery hot dish, and lay the bird first on paper to take\\nany dark grease there may be, and tiian lay it on the\\ndish garnish with parsley.\\nANOTHER WAY (BLOT),\\nAnd preferred by me, is as follows Split each bird in\\ntwo lengthwise pieces; put butter the size of an ^gg in\\na stewpan, set it on a good fire, when hot lay the birds\\nin leave them till about half cooked, turning them\\nthree or four times then take them off, put them on a\\ngridiron, cook fifteen minutes and serve with the follow-\\ning sauce: Put with the butter in the stewpan in which\\nwere the birds, a teaspoonful of chopped j^arsley, one of", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0208.jp2"}, "209": {"fulltext": "Game, ^93-\\nchopped mushrooms, salt and pepper sprinkle in, and\\nstir at same time, a teaspoonful of flour, a gill of white\\nwine, and one of broth, boil till slightly thick; serve the-\\nbirds on it, or they may be served with mayonnaise sauce.\\nSALMI OF GAME.\\nSee salmi of duck, and follow directions.\\nROAST QUAILS.\\nThese, being birds of white flesh, are unlike most\\ngame, which is better kept long after killing, and should\\nbe cooked very fresh. Clean the birds roll each in a\\nthin slice of salt pork, tying it on with cord; lay the\\nbirds on a dripping-pan, and baste often; when done,\\nserve on slices of toasted or fried bread, with the crust\\ncut off.\\nBROILED QUAILS.\\nCook exactly the same as partridge, only of course\\nthey require much less time to cook, ten minutes usu-\\nally suffices serve on toast, with watercresses round the\\ndish.\\nSMALL BIRDS, SNIPE, WOODCOCK, ETC.\\nLeave on the head and neck, carefully picked free of\\nfeathers twist the head, and use the beaks of snipe and\\nwoodcock as a skewer to secure the legs, running it\\nthrough the body wrap each one in bacon, fastened\\nwith wooden toothpicks, and put them in a hot oven.\\nHave as many slices of bread, cut round, and fried\\nbrown in butter as you have birds when done (they\\nwill not take more than twelve or fifteen minutes in a\\nhot oven), place each on a slice of bread, and serve very\\nhot.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0209.jp2"}, "210": {"fulltext": "194 Practical Recipes.\\nA QUICK WAY TO COOK SMALL BIRDS.\\nPrepare them as usual dip each bird in flour and\\n\u00e2\u0080\u00a2shake them sprinkle with salt. Ilave a kettle with\\nsmoking lard try it with a piece of bread, if it colors\\nbrown in one-half minute it is ready, if not wait and\\ntry again. When it is hot enough drop the birds in\\nthey will cool the lard, therefore don t put in more than\\nsix at a time three minutes will cook them try the\\nlard before putting in more. Have ready as many\\nrounds of bread as you have birds, soaked in ^gg and\\nmilk two eggs to half a pint drain each piece and\\ndrop them into the hot fat take them up when pale\\nbrown and lay a bird on each.\\nIf the fire is good and the fat deep enough (there\\nshould be two to three pounds in the kettle), a dozen\\nbirds and a dozen rounds of bread will take less than\\ntwenty minutes, and make a most delicious dish.\\nEpicures prefer that woodcock and snipe should not\\nbe drawn, but the entrails otherwise the trail be\\n\u00e2\u0080\u00a2caught on toast laid under them in cooking.\\nROAST YEKISOK.\\nTrim neatly a well-hung haunch of venison, scraping\\noif all dark skin and dried surface wipe thoroughly,\\nand if it is getting Miigh let the cloths be dipped in\\nvinegar cover the haunch with a thick sheet of white\\ncartridge paper well buttered tie this securely over.\\nBaste the venison to prevent the j^aper from burning\\nhalf an hour before the meat is done remove the paper,\\nsprinkle a little salt over the meat, dredge it with flour,\\nand baste liberally with butter stuck in a spoon. Pour\\nthe fat from the dripping-pan, keeping back any brown\\ngravy there may be pour a cup of boiling water to this,", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0210.jp2"}, "211": {"fulltext": "Game. 1 95\\nand boil it down adding only salt serve the gravy in a\\ntureen put a frill of white paper round the knuckle,\\nand serve very hot. Allow fifteen minutes to the pound.\\nRed-currant jelly and venison sauce should be served\\nwith venison. Venison sauce is equal parts of mutton\\nbroth, made very strong, and port wine, with a little\\ncayenne pepper. Many simply serve currant jelly made\\nhot.\\nSome roast the haunch in a floar-and-water paste\\nuntil nearly done, when it is removed and the meat\\nbrowned.\\nVENISON CUTLETS OR STEAKS.\\nCut cutlets or steaks an inch thick, trim neatly, but\\ntake away no fat pepper and salt them broil them\\non a hot gridiron over a clear, gentle fire turn often,\\nthey will take twenty minutes send stewed mushrooms\\nand baked potatoes to table with them or, if you have\\nno mushrooms, make some currant jelly hot, and send\\nit as sauce.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0211.jp2"}, "212": {"fulltext": "CHAPTER XXIX.\\nSALADS.\\nAlthough there are many salads of different nameS;\\nthere are but two dressings in ordinary use the simple?\\nFrench dressing, suitable for any salad where there is\\nno meat used, and mayonnaise. There are many others,\\nof course, several varieties of English dressing all more\\nor less bad American dressings no better.\\nThe French excel in salads, and it is rare, indeed, at\\na French table to eat one poorly mixed. Yet their\\nmethod is very simple, so simple, indeed, that many\\nthink it cannot matter in mixing oil and vinegar whether\\none or other goes first, provided the quantities are right\\nbut this is the secret, the oil must te first. The reason\\nis this if the leaves are wet first with the vinegar, the\\noil will not adhere and will lay at the bottom of the\\nbowl, and a sharp, crude salad will be the result. This\\nshows, too, why the lettuce must always be loell dried\\nbefore being put in the bowl.\\nLETTUCE SALAD.\\nThis is best prepared on the table, as it should bo\\neaten soon after it is made.\\nThe lettuce should be carefully washed and dried.\\nHold over the bowl a salad-spoon, into which put a\\nsaltspoonful of salt and a quarter one of white peppery\\n196", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0212.jp2"}, "213": {"fulltext": "Salads. 1^7\\nthen fill the salad-spoon with oil pour this over the\\nlettuce, and toss the leaves over and over till they\\nshine then put two more tablespoonfuls of oil, toss it\\nagain then put one tablespoonful of vinegar mix\\nlightly, and the salad is made. These are average pro-\\nportions many like four parts oil to one of vinegar.\\nANCHOVY SALAD.\\nWash six anchovies let them lie in water an hour\\nremove the bones, also heads, fins and tails put them\\non a dish with two lettuces, a teaspoonful of chopped\\nparsley, and a sliced lemon pour over them either a\\nsimple French dressing or a mayonnaise sauce (see\\nrecipe).\\nCARDINAL SALAD.\\nTake two or three heads of very white celery, using\\nonly the best part cut them of even lengths place\\nthem on a flat dish, arranging them like a bundle of\\nasparagus, taking care that some of the delicate leaves\\nare at each end color some thick mayonnaise with\\nlobster coral pounded, or with red beetroot boiled\\ntender and rubbed through a sieve using enough of\\neither to make the same a bright red pour it in spoon-\\nfuls over the middle of the celery until it is entirely\\nmasked, leaving the pale green ends untouched by the\\nsauce. Put it on the ice till needed for use.\\nASPARAGUS SALAD.\\nTake cold asparagus that has been boiled twenty\\nminutes that is till tender, but not in a mush color\\nsome mayonnaise, green, either with spinach (see Spin-\\nach Coloring) or juice of bruised parsley. Arrange the", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0213.jp2"}, "214": {"fulltext": "I^B Practical Recipes,\\nasparagus neatly in a pile on a dish, all the heads one\\nway put it on the ice till very cold then pour over it\\nthe green mayonnaise (which must not be thin enough\\nto run off), leaving the asparagus points, however, un-\\ntouched. This is an excellent breakfast salad.\\nCHICKEN SALAD, (sOYER s).\\nIf you can make a good mayonnaise, chicken salad is\\nvery easy to make, yet seldom well made. Cut up the\\nchickens quite small, make a plain French dressing\\n(three tablespoonfuls of oil to one of vinegar, salt and\\npepper)^ pour it over the chicken, and leave it an hour;\\ntake as much celery cut up small as you have chicken,\\nand toss both together, taking care to remember that\\nthe salad ought to be seasoned sufficiently before the\\nmayonnaise is put on; then make a mound as smooth as\\npossible and cover it with mayonnaise which has been\\non ice till very firm; dip a knife in water to smooth it.\\nOrnament either with celery tops alone or with capers,\\nstoned olives, gherkins or hai d Qg g,\\nIf lettuce is used instead of celery treat the chicken\\nas before, but lay the lettuce leaves round the dish.\\nLOBSTER SALAD.\\nTake a live hen lobster, plunge its head downwards in\\nboiling water; this kills it instantly; be sure the water is\\n*salt enough; two large tablespoonfuls to the gallon of\\nwater is not too much; boil it slowly twenty-five minutes if\\nmedium size, if large, half an hour if over boiled, the\\nlobster will be tough. Put it into cold water when done\\nfor one minute, then break the shell and crack the\\nclaws. Take away the sand bag from the head, the\\nentrail that runs through the tail and the spongy parts", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0214.jp2"}, "215": {"fulltext": "Salads. 199\\nthat lie just iinder the shell. Save the coral, any eggs\\nthere may be under the tail, the white fat that adheres to\\nthe shell, and the green fat in the body. Cut the lobster\\ninto dice, or tear it with two forks pour upon it just\\nenough French dressing to moisten and season it, or\\nmayonnaise may be used. This may be done some time\\nbefore the salad is eaten, but the putting together must\\nbe done the last thing; this is true of all salads; lay\\ncrisp white lettuce leaves or celery in the dish; lay on\\nthem the lobster, and the green and white fat; pour over\\nit a mayonnaise; garnish with olives and the lobster claws;\\nseparate the eggs and sprinkle them over the salad dress-\\ning, or use the coral chopped if there are no eggs.\\nVeal or lean roast pork when very tender and well\\ncooked, dressed precisely in the same way as chicken\\nsalad, are exceedingly good, although they should never\\nbe used as a substitute for chicken in so-called ^chicken\\nsalad. On their own merits they would meet approval,\\nwhile under a false name they may be scorned.\\nPOTATO SALAD.\\nBoil the potatoes in their shins till tender but not\\nbroken peal and slice them while warm let them get\\ncold but not ice cold chop a teaspoonful of onion or\\nolives very fine; throw it over them and pour over\\nthem French dressing enough to moisten them well.\\nPotatoes boiled in their skins are less likely to break\\nthan when peeled beforehand.\\nThis is the usual way of making potato salad; but I\\nprefer it made in the following manner:\\nPOTATO MAYONl^ AISE.\\nBoil potatoes in their skins, peel and slice them as", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0215.jp2"}, "216": {"fulltext": "200 Practical Recipes.\\nabove. Make mayonnaise sauce, chop a small onion\\nvery fine indeed, mix it with the mayonnaise, and dress\\nthe potatoes with it; garnish with tufts of parsley.\\nBREAKFAST SALAD, (mURREY).\\nScald two ripe tomatoes, take off the skin, put them\\ninto cold water or on ice; drain and either slice them, or\\ncut them into sections as you would divide an orange;\\npeel and slice very thin one cucumber; put in a salad\\nbowl a few leaves of Romaine lettuce, add the tomatoes\\nand cucumber, one spring onion cut up, and, if possible,\\na few tarragon-leaves; pour over the salad a plain salad\\ndressing.\\nTOMATO SALAD.\\nScald and skin fine ripe tomatoes cut them\\neither in slices or in sections j^arallel to the core, leaving\\nthe hard core out; set them on the ice till very cold;\\npour over them either a mayonnaise or a French dressing.\\nTOMATO SALAD, KO. 2.\\nScald some tomatoes, choosing round ones; skin them;\\nlet them get firm on ice; wash some fresh lettuce; put\\ntwo or three young leaves in a saucer, using as many\\nsaucers as there are persons at table. Slice each toma-\\nto neatly and put the slices so that the tomato appears\\nuncut. Set one on each saucer in the middle of the\\nlettuce leaves; put ou each a dessert-spoonful of mayon-\\nnaise sauce.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0216.jp2"}, "217": {"fulltext": "CHAPTER XXX.\\nBOILED PUDDINGS OF ALL KINDS.\\nThey must be put in boiling water and brought back\\nto the boiling point as quickly as possible not allowed\\nto boil again, just whenever is most convenient; steep-\\ning a pudding in non-boiling water ruins it. Then it\\nmust boil eve^^y minute oi the time directed, and should\\nthe water boil away too much, be replenished from a\\nkettle of boiling water. This will hardly be necessary,\\nhowever, if the pudding was well covered with water at\\nfirst, except in the case of those requiring to boil more\\nthan two hours, such as Christmas puddings, etc.\\nEJs GLISH APPLE, OR OTHER FRUIT PUDDIKG\\nThe English use a beef-suet crust where Americans\\nuse a biscuit crust, and as it is both more wholesome\\nand more nutritious, I give the recipe hoping that those\\nwho shudder at the idea of suet pastry will give it a\\ntrial. It is no more trouble to make than biscuit dough.\\nGet deef kidney suet take all the skin from half a\\npound of it chop it very fine put in a small teaspoon-\\nful of salt mix it with a scant pound of flour make a\\nhole in the centre and put in a small cup of water mix\\nit as quickly and as lightly as you would biscuit add\\nmore water, if needed, to make it a Jlrm but not hard\\n201", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0217.jp2"}, "218": {"fulltext": "002 Practical Recipes.\\npaste roll out on a floured board once to the thickness\\nof half an inch butter a quart bowl well line it with\\nthis paste, pressing it in every part lightly leave it an\\ninch above the bowl cut off what remains over the inch\\nmargin roll it out for the cover then fill the bowl\\nwith apples peeled and cut in slices heap it up high\\npour over them as much sugar as you think your apples\\nwill need, and grate the rind of a lemon or some nut-\\nmeg over them pour in half a cup of water wet the\\nedge of the paste, put on the cover, pinch the edges\\ntogether see that the water cannot get out then flour\\na cloth cover the top of the pudding with it pass a\\nstring round the bowl outside the cloth half-way down\\n(so that the flare of the bowl will prevent the string if\\nwell tied from slipping up) tie the four corners of the\\npudding cloth over the top of the bowl, so that you can\\nlift the pudding by it then put it into a pot of fast-\\nboiling water which must be kept boiling, and if it\\ndiminishes much, replenish from another kettle kept\\nboiling. Serve with hard sauce.\\nEaspberry Pudding is made in the same way, using\\nthree parts of raspberries and one of currants in place\\nof the apples.\\nCherry Pudding, with the same proportion of cur-\\nrants, is a delicious pudding.\\nFRUIT batter pudding.\\nMake a batter with four eggs, and a pint of flour\\nand a pinch of salt, using as much milk as will make\\na rather thick batter stir in as many raspberries or\\ncherries as you can, with half a cupful of sugar. Serve\\nwith hard sauce or a sauce of the fruit (see Fruit\\nSauce).", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0218.jp2"}, "219": {"fulltext": "Puddings. 203\\nALBERT PUDDIN^G.\\nBeat six ounces of butter to a cream then gradually\\nadd to it five well-beaten eggs and half a pound of flour,\\nsix ounces of loaf-sugar, the rind of a lemon grated add\\nhalf a pound of stoned raisins butter a bowl or mould\\nthickly, ornament it with stars and diamonds of cit-\\nron and figs pour the mixture in a bowl which it\\nmust fill within half an inch cover with a cloth as\\ndirected for apple i)udding. Boil or steam it at least\\nthree hours.\\nLEMOIT PUDDING.\\nTwelve ounces of bread-crumbs, six ounces of finely-\\nchopped beef suet, four ounces of flour, four ounces of\\nsugar, the grated peel and juice of two small lemons,\\nfour eggs mix all together, and then add milk enough\\nto make a thick batter. Boil in a buttered bowl or\\nmould three hours and a half. If a bowl is used, cover\\nwith a floured cloth and tie up as directed for apple\\npudding. Sift sugar over it when done. Serve with\\nlemon or wine sauce.\\nPOLKA PUDDING.\\nBoil one quart of milk mix four tablespoonfuls of\\ncornstarch with a little cold milk, and pour the boiling\\nmilk on to it, stirring all the time let it thicken over\\nthe fire then add two tablespoonfuls of rose or orange-\\nflower water find this rather too much, begin with\\none, then taste). Stir in, either three tablespoonfuls of\\nrich cream or three ounces of butter blanch one ounce\\nof bitter almonds, two of sweet, and beat them up\\nquite fine, using white of one ^g^ to prevent oiling\\nbeat the yolk with three other whole eggs well, and add", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0219.jp2"}, "220": {"fulltext": "204 Practical Recipes.\\nthem to the mixture stir all over the fire till thick\\nand smooth put in a mould and ice it. Serve with\\npolka sauce (see recipe). Sauce boiling lioty pudding\\ncold, on hot plates.\\nQUEEN MAB PUDDIIs^G.\\nSteep six bitter almonds bruised, and the jieel of\\na lemon (pared very thin) in a pint of milk on the\\nstove, at almost boiling jioint, until the flavor is well\\ndrawn out add one ounce of gelatine and a pinch of\\nsalt stir till gelatine is dissolved strain and return to\\nthe saucepan add half a pint of thick cream and five\\nounces of sugar let it all just boil stir in quickly the\\nyolks of six eggs well beaten set tlie saucepan in boil-\\ning water and stir till thick, but be careful not to let\\nthe eggs curdle pour it out and stir till nearly cold;\\nthen mix two and a half ounces of candied cherries, and\\ntwo ounces of citron cut small or three ounces of pre-\\nserved ginger, and one ounce of pistache nuts blanched;\\npour the pudding into an oiled mould and pack in ice.\\nIf ginger is used, serve the ginger syrujo as a sauce if\\ncherries, Use cherry syrup or currant jelly mixed with\\nsyrup for sauce boil together half a cup of water and\\na cup of sugar to make the syrup.\\nTROY PUDDING.\\nThis is an excellent plain 2: udding one cup of\\nchopped and seeded raisins, one cup of suet finely\\nchopped, one cup of molasses, one cup of milk, three\\neggs, three cups of flour, one teasjooonful of soda; spice\\nto taste, saltspoonful of salt mix all the dryjngredi-\\nents first; then put molasses, the eggs well beaten, and", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0220.jp2"}, "221": {"fulltext": "Puddings. 205\\nthe milk boil three hours in a buttered bowl. Serve\\nwith good wine or lemon sauce.\\nENGLISH CHRISTMAS PUDDINGS\\nThere are many good recipes differing very little from\\neach other, any one of which would make as good a\\njuidding as usually met with in old England, but it\\nrequires more than a good recipe to turn out the pudding\\nas it is eaten there; the best recipe is more often than not\\nspoiled in the cooking. I have known them to be\\nthree-parts boiled (as is the usual way) and given to\\nfriends, and yet in the final two hours boiling be\\nspoiled.\\nIn the tying up and boiling lies the art of making any\\ngood boiled pudding; bear in mind the bowl or pudding\\nboiler must ha full, the cloth tied firmly over the bowl\\n(it will always give enough for the swelling of the\\npudding), the water be fast boiling, and when the pud-\\nding is put in, be quickly brought to the boil again, and\\nkept boiling every minute of the time prescribed, re-\\nplenishing from a kettle of boiling water kept for that\\npurpose. If the pudding ceases to boil you will find it\\nsticky.\\nThe orthodox Christmas pudding is always an equal\\n-quantity of suet, fruit and eggs the variations are\\nin the proportions of ingredients added for flavoring,\\nand in the flour some families (and it is usually a family\\nrecipe handed down for generations), use the same pro-\\nportion of flour as of each kind of fruit, others use lialt\\nflour and half bread-crumbs, others again use all bread-\\ncrumbs and no flour. I give three recipes, all excellent,\\ni^rovided they are properly boiled.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0221.jp2"}, "222": {"fulltext": "2 O 5 Practical Recipes.\\nCHRISTMAS PUDDING, XO. 1.\\nOne pound of currants thoroughly cleaned, one pound\\nof raisins, stoned and chopped a little, one pound of\\nsuet finely cho])ped, half a pound of brown sugar, four\\nounces of blanched almonds split, four ounces of citron,\\nfour of candied lemon peel, four of candied orange peel,\\none pound of flour and eight eggs, two glasses of\\nbrandy, and milk to make all into a very thick batter\\njust so that you can stir it. A teaspoonful of salt\\nscant, and a small nutmeg grated, a teaspoonful of gin-\\nger, a scant one of cinnamon and half one of cloves, all\\nground.\\nCHRISTMAS PUDDING, XO. 2 (VERY RICh).\\nThis is a very delicious pudding, richer than the\\nother.\\nOne pound of Muscatel raisins stoned, half pound of\\nSultana raisins, half a pound of currants, half a pound of\\nmixed candied peels, half a nutmeg grated, three-quar-\\nters of a pound of bread-crumbs, three-quarters of a\\npound of beef suet chopped very fine, ten eggs, a quar-\\nter an ounce of hitter almonds pounded, one tablespoon-\\nful of flour, four ounces brown sugar, a gill of brandy\\nand one of sherry.\\nN. B. In both these puddings the spices may be in-\\ncreased or lessened, the candied peels varied or part\\nomitted. These are matters of taste, and do not affect\\nthe texture or character of the pudding.\\nTO MIX PLUM PUDDING.\\nThrow each ingredient as you prepare it into a pan\\nsprinkle the salt over all, then add the beaten eggs.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0222.jp2"}, "223": {"fulltext": "Puddings, 2 O 7\\nthe brandy, and when milk is used, put tliat last, as\\nit is only when the eggs and brandy are in you can tell\\nhow much, you need. The mixture must be so stiff\\nas to stir with difficulty. In the last recipe the bitter\\nalmonds must be crumbled and added by degrees with\\ngreat care.\\nThe quantities given make two quart puddings, or\\nmay be boiled in one.\\nIf boiled in two, use quart bowls butter them well,\\nfill them, put a buttered paper over the top, scald a\\npudding cloth, flour it, tie it over (see general direc-\\ntions for puddings), and boil each pudding six hours;\\nand two hours on the day used. If one large pudding\\nis made, boil eight hours, and two on the day used.\\nThese puddings may also be boiled in cloths (many\\nconsider thera lighter so boiled). Scald and flour a\\nsquare of muslin for each; lay it in a large bowl; pour\\nthe pudding mixture in, tie it up closely as you would\\ndumplings, and boil six hours for a quart pudding, and\\nan hour and half the day used.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0223.jp2"}, "224": {"fulltext": "CHAPTER XXXI.\\nPIES AND TARTS.\\nIn making either the American pie, or the English\\ntart, remember to heap the fruit in the centre, leaving\\nroom for a groove round the edge. Before the cover is\\nput on wet the margin, hut do not press the edges to-\\ngether, all tlie pressure should come between the fruit\\nand the edge lay your forefinger round, pressing closely\\nso that upper and under paste may adhere there, but\\nleave the edges untouched; cut four slits in the groove\\nyou have made; see that they are open enough for the\\nsyruj) to boil into the groove instead of from the edges\\nand out in the oven; as the pie cools the syrup runs\\nback from the groove to the pie. See full directions in\\nChapter III, for Pastry.\\nFLAKY CRUST FOR FAMILY PIES.\\nSouth Kensington Training School of Cookery.\\nPut one pound of flour in a bowl, mix with it a teaspoon-\\nful of baking powder, whip the whites of two eggs to a\\nstiff foam, put them to the flour with a scant saltspoon-\\nful of salt, and make all into a stiff paste with ice-cold\\nwater (about one gill).\\nFlour a board, turn the paste out on it; flour the roll-\\ning-pin, and roll it to a thin sheet. Divide half a pound\\nof butter into three parts. Take one part and spread it\\n208", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0224.jp2"}, "225": {"fulltext": "Fies a?id Tarts. 209\\nall over tlie paste with a knife, dredge flo ir over it and\\nfold the paste in three, flour the rolling-pin again, roll\\nout the paste and spread the second portion of butter\\nover it; fold the paste as before, roll it out and spread\\nthe third portion of butter. Fold it again and roll it\\nto the thickness required for a joie the third of an inch.\\nThis paste requires a quick oven.\\nEN GLISH FRUIT TARTS.\\nThese are made in oval deep dishes, with crust only\\nlining the sides, not the bottom, giving more fruit and\\njuice, and are preferred by those who do not like the\\nheavy undercrust.\\nCURRAi^T AND RASPBERRY TARTS.\\nCut long strips of rough puff paste (see recipe) an\\ninch and half to two inches wide, wet the sides of an\\noval dish, lay the paste round, pressing the sides not the\\nedges fill with three parts raspberries, one of currants,\\npour in a cup of water and one of sugar, wetting margin\\nand put on a cover, observing directions (Pastry,\\nChapter III).\\nCHERRY AJ^D CURRAN T TART.\\nUse three parts cherries and one of currants, unless\\nyou have regular cooking cherries, when the currants\\nmay not be necessary, make the tart according to direc-\\ntions for raspberry and currant tart.\\nBLACKBERRY TART.\\nBlackberry tarts or pies are greatly imjiroved by\\nhaving one-third apple added to them. Make as directed\\nfor other fruit tarts.\\nApple and all fruit tarts are made in the same way.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0225.jp2"}, "226": {"fulltext": "2 I O Practical Recipes.\\nAPPLE PIE.\\nMake some rough puff paste (see recipe); roll half\\nof it thin; line a pie-plate; peel and cut up some fine\\nbaking apples; fill the pie (see Chapter III). Grate the\\nrind of a lemon or some nutmeg over it; put two table-\\nspoonfuls of sugar, or more if apples are tart, and half\\na cup of water over it; roll out the rest of the paste for\\ncover, the third of an inch thick, and cover as directed\\nelsewhere.\\nAPPLE PIE, xo. 2.\\nMake some very nice apple sauce which must be\\nlong and slowly stewed till it is almost jelly; flavor with\\nlemon peel and a little juice; line a pie-plate with\\nrough puff paste; cut some strijis an inch and half\\nwide, lay this round the edge over the lining so as to\\nmake a double edge, pressing only the lower part of the\\nstrip; pour in the apple sauce, which must be cool; sift\\nsugar over thickly; cut thin strips of the paste, twist\\nthem and lay them over in cross-bars; in every open\\nsquare stick half a blanched almond if wanted orna-\\nmental, or else after it is baked a saltspoonful of red\\njelly in every square opening.\\nThis pie may be made with any preserve.\\nLEMON PIE, NO. 1.\\nBeat two ounces of butter to a cream, if very salt\\nwash it first, mix with it four ounces of sugar, a cup of\\nbread-crumbs and the yolks of three eggs and one\\nwhite, the grated rind of two lemons, the juice of one.\\nStir briskly and pour into a pie-plate lined with paste,\\nbake in a moderate oven; beat two heaping tablesj^oonfuls\\n\u00e2\u0096\u00a0of powdered sugar with the whites of two eggs, make a", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0226.jp2"}, "227": {"fulltext": "Pies and Tarts. 2 1 I\\nmeringue and cover the pie with it; return to the oven\\nto color.\\nLEMON PIE, NO. 2.\\nTwo teaspoonfuls of corn-starch mixed with six of\\ncold water; stir a scant cup of boiling water in it and boil,\\nstirring all the while, just as you would make starch;\\nwhen it has boiled five minutes, grate the rind of two\\nlemons to it, add five ounces of sugar and the juice of\\nthe lemons, two ounces of butter, stirring the latter in\\none way till the mixture boils, then let cool one minute,\\nbeat in the yolks of four eggs the whites of two, stir\\nwell two minutes, then pour the mixture into two\\nmedium-sized pie-plates. Bake in a moderate oven.\\nBeat the whites of two eggs with two heaping table-\\nspoonfuls of powdered sugar, spread it over the pie\\nwhen it comes out of the oven; return it, and let the\\nmeringue color lightly.\\nLEMON PIE, NO. 3 (rICH).\\nTake four ounces of stale cup or sponge cake, or the\\nsame quantity of macaroons, crumbled; squeeze over the\\ncrumbs the juice of three lemons, grate the rind of two;\\nthree-quarters of a pint of rich cream, or six ounces of\\nbutter beaten to cream, and a quarter of a pound of\\nsugar; pour over these ingredients the well-beaten yolks\\nof six eggs, and the whites of three; add a small pinch\\nof salt and mix.\\nPour the mixture into two medium pie-dishes lined\\nwith rough puff paste (see recipe). Use the three\\nwhites left for meringue which spread over the pies.\\nCOCOANUT PIE, NO. 1.\\nLine a dish with rough puff paste, pour a pint of hot\\nmilk (not boiling) over two well beaten eggs; set the", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0227.jp2"}, "228": {"fulltext": "2 1 2 Practical Kecipes.\\nbowl containing the mixture in boiling water, stir it till\\nthick, then take it out, and stir in half a cup of sugar,\\nand either a cup of grated cocoanut, or a cup of dessi-\\ncated cocoanut, with a teaspoonful of vanilla or the\\ncrated rind of half a lemon.\\nCOCOANUT PIE, NO. 2.\\nMix two eggs well beaten with a cup of milk and the\\nmilk of the nut, if it is quite sweet; take off the brown\\nskin of the nut, and grate it as finely as possible; mix\\nwith it three tablesjioonfuls of bread-crumbs, three\\ntablespoonfuls of sifted sugar, two ounces of butter\\nbeaten to cream, six ounces of Muscatel raisms stoned\\nand chopped and the grated rind of a lemon; mix and\\nfill the pies, bake in a moderate oven thoroughly.\\nThis also makes a good boiled pudding.\\nSWEET PATTIES.\\nTake a pound of fine puff or rough puff paste roll it\\nthe third of an inch thick, and cut with a biscuit cutter\\nthree rounds; put one on the other; then with a smaller\\nbiscuit cutter dipped in flour press on the top, cutting\\nonly one-third through. When you have as many as\\nyou want, glaze with white of Q^g bake them in a\\nquick oven. These are the shells to be filled with jam\\nor preserve, and will rise to three inches. Delicious\\npatties are simply filled with thick cream twenty-four\\nhours old, sweetened, fiavored with vanilla and whipped\\ntill firm; when prepared as directed above, remove the\\ncentre piece of the patties, which is the cover, scoop\\noat the soft dough, leaving half an inch of crust put\\nthe cream or preserve in with a spoon, i)ile it high, and\\nlay on the cover.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0228.jp2"}, "229": {"fulltext": "Pies and Tarts. 2 1 3\\nFRANGIPANI CREAM PATTIES.\\nPrepare the pastry shells as directed take off the\\ncentre piece, which is the cover; scoop out the soft\\ninside, leaving half an inch of crust, and fill with Fran-\\ngipani cream, made as follows\\nOne gill of cream, one tablespoonful of flour, one\\ntablespoonful of orange flour water, two of brandy or\\none of sherry and one of brandy, mix and put in a small\\nsaucepan, boil till the mixture leaves the sides of the\\npan if it becomes thicker than very thick cream, add\\nmore cream or milk beat in the yolks of four eggs, six\\nmacaroons crumbled, four tablespoonfuls of sugar, the\\npeel of a lemon grated and a tablespoonful of any can-\\ndied fruit, or ginger or citron, cut very fine set the\\nsaucepan in boiling water after the eggs are added, and\\nstir till very thick; when cool it is ready for use. It will\\nkeep a longtime if put into jars and covered with but-\\ntered paper.\\nTARTLETS.\\nAs these need not rise so much, you can use the\\ntrimmings from patties to make them. EoU the paste\\nquite thin double it without rolling it again, and\\ncover patty pans with it, j^ressing the bottom as thin as\\nyou can, but not the sides or edges cut pieces of bread\\nthe size of the bottom of the patty pans and put one\\nin each. Bake in a quick oven. When done take out\\nthe bread and put jam or preserve in its place. You\\nmay, when cool, if you choose, put a spoonful of stiff\\nwhipped cream on them or instead of the jam fill\\nthem with frangipani cream. In this case only let\\nthem color very lightly in the oven, and when filled\\nwith the cream return them to the oven to brown.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0229.jp2"}, "230": {"fulltext": "214 Practical Recipes.\\nOMELETTE SOUFFLEE. JULES GOUFFE.)\\nThe whites of six eggs beaten very stiff the yolks of\\nthree beaten four minutes, with three tablespoonfuls of\\nsugar powdered, and one teaspoonful of vanilla extract\\nor the powdered vanilla which is better; turn the whites\\non to the yolks and mix very gently, lifting the yolks\\nas it were, over the whites till blended, yet not stirring\\nthem at all butter an oval dish a soufflee pan is best,\\nbut an earthen or thick tin will do turn the mixture\\nvery lightly into it sift sugar over, and bake in a\\nmoderate oven till a golden brown. Serve instantly or\\nit will fall.\\nSOUFFLEE A LA VANILLE. (j. GOUFFE.)\\nPut in a three-quart saucepan one quart of milk,\\nkeeping little of it out to mix with six ounces of flour\\nwhen smooth stir the flour into the milk keep on stir-\\nring till it boils, when take it off the fire at once put\\nin six ounces of sugar, two teaspoonfuls of vanilla joow-\\nder or extract, and a pinch of salt break six eggs, add\\nthe yolks to the paste, one at a time, beating it well\\nbeat the whites very stiff, and add them \\\\Qvy gently to\\nthe rest if quickly done, the whites go to liquid, and\\nthe paste becomes too wet.\\nBake for twenty minutes in a buttered pan.\\nFLAMING OMELETTE.\\nBreak six eggs beat the whites and yolks separately\\nadd to the yolks one tablespoonf ul of powdered sugar\\nstir whites and yolks lightly together put butter the\\nsize of an Qgg in a clean frying-pan, let it get hot and\\nbegin to boil then ])owv the omelette in lift the pan\\non one side for a minute, then let the mixture that is", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0230.jp2"}, "231": {"fulltext": "Pies and Tarts. 2 I 5\\nnot set, run over to the other side, detach the omelette\\nwith a spoon from the side of the pan when it is partly\\nset, shake the pan gently back and forth to loosen it-,\\nturn it half over with a cake turner; slip it on a hot\\ndish, dust over with sugar, and jiour over it six table-\\nspoonfuls of rum warmed if the weather is cold set\\nit alight and serve flaming.\\nThis omelette may be made as directed iii Part First,\\nif preferred.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0231.jp2"}, "232": {"fulltext": "CHAPTER XXXII.\\nDISHES FOR CHEESE COURSE, OR FOR SUPPER.\\nCHEESE EOKDUE.\\nPut in a small saucepan one tablespoonful of butter,\\none of flour stir over the fire till they bubble then\\nadd a gill of milk or cream (so far this is only very thick\\nwhite sauce) stir to prevent burning when smooth\\nstir into it three ounces of finely-grated cheese of fine\\nquality, a saltspoonful (scant) of salt, and a tiny pinch\\nof cayenne turn it when well mixed into a bowl and\\nstir into it the beaten yolks of two eggs thoroughly\\nwhisk the whites of three eggs solid stir them in very\\ngently the last thing. Butter a dish or tin which the\\nfondue will half fill, as it rises very much bake till\\ngolden brown in a quick oven pin a liot napkin around\\nthe dish in which it is baked serve instantly or it will\\nfall.\\nRAMINOLES (SOYER).\\nMelt one tablespoonful of butter add one of floor\\nstir over the fire till they bubble add half a cup of\\nwater, stir in four ounces of cheejse grated stir till\\nsmooth remove from the fire stir in, very gradually,\\nthree eggs well beaten; have ready a buttered baking-\\nsheet and drop the mixture on it in lumps the size of a\\nwalnut press each slightly on top brush them over\\n216", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0232.jp2"}, "233": {"fulltext": "Dishes for Cheese Course. 2 I 7\\nwith beaten egg put a spoonful of grated cheese in\\nthe depression, and bake in a hot oven twelve minutes.\\nServe hot as possible.\\nRAMAQUINS.\\nCrumble a slice of stale baker s bread cover it with\\na breakfast cup of boiling milk let it soak a quarter of\\nan hour in a hot place then strain off the milk but don t\\npress it beat it smooth stir in it two ounces of butter\\nwhich the warm bread will melt, then four ounces of\\ngrated cheese (half parmesan is best), half a teaspoonful\\nof made mustard, half a teaspoonful of sifted sugar,\\nhalf a saltspoonful of pepper, one of salt, as much\\npowdered mace as will go on the end of a penknife, and\\nthe yolks of three eggs mix together thoroughly just\\nbefore you are ready to bake them beat the whites of\\nfour eggs solid; stir them into the mixture; either have\\nbuttered paper soufflee cases ready to bake them in,\\nor deei patty pans lined with puff paste only half fill\\nthem they will take ten to fifteen minutes to bake in\\npastry, six to ten in paper. Have a hot oven and serve\\nvery hot.\\nCHEESE STRAWS.\\nMake some puff paste or rough puff roll it out as\\nthick as a silver dollar cut it in strips an inch and a\\nhalf wide and four inches long lay a little rich grated\\ncheese along the centre of half the strips then on each\\nlay a strip without cheese, thus making a sandwich as\\nit were brush each one over with the yolk of Qgg\\nbake in a quick oven serve cold or warm, piled on a\\nnapkin, blockhouse fashion, with mustard and cress or\\nparsley garnish.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0233.jp2"}, "234": {"fulltext": "2 1 8 Practical Recipes.\\nCHEESE CANOPEES.\\nCut some stale baker s bread into slices half an inch\\nthick if you have a half-moon shaped cutter, cut them\\ninto crescents with it, if not divide into diamonds or\\nany shape you please fry these a very pale brown in\\nhot butter spread on each a little thin mustard, and\\nover that a layer of ricli cheese season with a little\\nsalt and white pepper bake in a sharp oven till the\\ncheese is dissolved. Serve hot as possible on a napkin.\\nCHEESE FRITTERS.\\nThis will do to use up cheese that has become a little\\ndry, although, of course, fresh would be better. Put in\\na chopping bowl or mortar three ounces of grated cheese,\\na dessert-spoonful of finely chopped ham (this may be\\nomitted if not liked), three dessert-spoonfuls of finely\\ngrated bread-crumbs, a teaspoonful of dry mustard, a\\npiece of butter the size of an Qgg a speck of cayenne,\\nand the yolk of an ^gg beaten. Pound together with a\\npotatoe masher or pestle till smooth and thoroughly\\nmixed form the balls into paste the size of a walnut\\nflatten a little, dip them into frying batter (see recipe),\\nand fry a light brown (see Frying). They will take\\nabout two minutes to fry.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0234.jp2"}, "235": {"fulltext": "CHAPTER XXXIII.\\nSAUCES. SAVORY.\\nENGLISH BREAD SAUCE.\\nThe English serve bread sauce with most kinds of\\ngame, also with roast chicken and turkey.\\nTake two ounces of bread-crumbs be careful there is\\nno crust as the sauce must be very white put them in\\nhalf a pint of rich milk, with six peppercorns and a\\nmedium-sized onion let them boil at the back of the\\nstove ten minutes then take out the onion and pepper\\ncorns stir in a tablespoonful of butter; or two of thick\\ncream if you have it stir till the butter is dissolved if\\nliked, a suspicion of nutmeg may be added. Serve hot\\nin a sauce tureen. Never prepare this sauce till wanted,\\nas if it stands it will get pappy.\\nBROWN SAUCE, OR ESPAGNOLE (SPANISH SAUCE)\\n(gouff^).\\nThis sauce is one of the two sauces called by the\\nFrench mother sauces, because these two sauces are\\nthe foundation of nearly all others. If you succeed in\\nmaking them well, you can make the most dainty and\\nmost elaborate sounding French sauces which may\\nfrighten you to think of, yet which are very easy.\\nFor true Espagnole (I use the French name hero, that\\n219", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0235.jp2"}, "236": {"fulltext": "2 20 Practical Recipes.\\nwhen some book orders you to take half a pint of\\nEspagnole you may remember the brown sauce you\\ncan make so easily is the identical thing) is required\\ngood stock or else glaze (see Chapter IV).\\nDissolve a piece of glaze the size of a walnut in half\\na pint of water, or else take a pint of strong soup or\\nstock. Put into it half a carrot, an onion both cut\\nfine a bouquet of herbs, and a lump of sugar boil\\nslowly till reduced to one-half the liquid then strain,\\npressing the vegetables to get all the liquid out. Put\\nin another saucepan one ounce of butter, and scant one\\nof flour let them brown, stirring them to prevent\\nburning when a light brown, pour the stock to the\\nflour and butter and stir till it is smooth. This is\\nEsj)agnole. If you have brown flour at hand a,nd use it\\ninstead of white, you will not need to wait for the flour\\nand butter to brown.\\nA SIMPLE AND QUICK BROWN SAUCE.\\nCut up an onion, put it in a saucepan with a tea-\\nspoonful of butter, fry it brown put in two cloves, a\\nstick of celery, or six celery seeds, a bouquet of herbs,\\nand a teaspoonful of gelatine boil all in a pint of water\\ntill the gelatine is dissolved; take off the liquid and stir\\nin it a large teaspoonful of Liebig s extract of beef;\\nthicken Avith brown thickening, and put in half a tea-\\nspoonful of salt.\\nRemember, although good sauces always call for stock\\nand this may sometimes seem to preclude the possibility\\nof making them, there generally is in most families the\\nmeans of making stock in the house the bones from a\\nroast of beef, or of a turkey or chicken, or even a leg of\\nmutton bone, will all, or any, yield half a pint of stock,", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0236.jp2"}, "237": {"fulltext": "Sauces. 2 2 1\\ntaking care to break them up as small as possible; add\\nto them a carrot, an onion, and a bouquet of herbs. A\\nlittle arrangement is to be found at the best hardware\\nstores for cracking up bones, which is a great economy\\nin any family and would soon pay for itself.\\nThe following are a few of the sauces made from\\nbrown sauce, and which, solely on account of their\\nname, I think, people living near the great caterers buy\\nby the pint, at a very high price.\\nBOllDELAISE (GOUFFE).\\nPut half a pint of Sauterne wine in a saucepan, boil\\nit down to one gill put a tablespoonf iil of chopped\\nshallot blanched (see directions), or onion (a poor sub-\\nstitute), one pinch of pepper, and a pint of brown\\nsauce.\\nSAUCE PIQUANTE (SIMPLIFIED FROM GOUFFe).\\nFry or stew half an ounce of shallot or onion chopped,\\nin a dessert-spoonful of vinegar let it cook until the\\nvinegar is all absorbed be very careful about this then\\nput it into three-quarters of a pint of brown sauce (to\\nwhich you have added a gill of broth or water to allow\\nfor the boiling away) add a tablespoonf ul of chopped\\ncucumber, and one of chopped parsley cook gently\\nfifteen minutes.\\nSAUCE POIVRADE.\\nDissolve two ounces of butter in a saucepan a car-\\nrot, a turnip, an onion cut in two, also, if to be had, a\\nshallot and two cloves, a sprig of thyme, one of parsley,\\na bay leaf, a little salt, and two peppercorns let these\\nall fry until they are a nice brown, stirring them all the", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0237.jp2"}, "238": {"fulltext": "2 2 2 Practical Recipes,\\ntime; then add gradually a small cup of claret and half a\\npint of good brown sauce simmer gently ten minutes,\\nand remove the scum as it rises strain and serve very\\nhot.\\nSAUCE ROBERT.\\nFry in a small saucepan three medium-sized onions,\\nchopped fine, in a tablespoonful of butter stir them\\nas they fry, till they are clear and brownish add to\\nthem half a pint of brown sauce and a wineglass of\\nwater or broth to allow for the boiling away boil\\ntwenty minutes and strain; then mix one teaspoonful\\nof vinegar in a cup with a teaspoonful of mustard, which\\nstir into the sauce and it is ready to use.\\nBEURRE NOIR, OR BROWN BUTTER.\\nPut two ounces of butter in a small saucepan let it\\nget brown, but not burn; when it is a good color let it\\ncool slightly then pour in a tablespoonful of vinegar\\nwhich you have made hot but not boiled heat both to-\\ngether. If you want it for poached eggs it is ready to\\nuse, but for fish it should have a teaspooonful of chopped\\nparsley added.\\nBROWN^ THICKENING\\nUnder the name of Roux this is given on page 34.\\nWhite thickening (Blanc) is on the same page.\\nMINT SAUCE FOR ROAST LAMB.\\nOne tablespoonful of mint leaves, very finely chopped\\nthree tablespoonfuls of vinegar if very strong, use one-\\nthird water, and a dessert-spoonful of sugar; mix two\\nor three hours before using it.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0238.jp2"}, "239": {"fulltext": "Sauces. 223,\\nBROWN MUSHROOM SAUCE.\\nAdd to half a pint of brown sauce the liquor from a\\ncan of mushrooms and half of the mushrooms; stew five\\nminutes. It is much improved by a glass of sherry, in\\nwhich case the sauce must be allowed to cook down if\\nit should be too thin. With the mushroom liquor and\\nsherry, stock to make the brown sauce is not indispens-\\nable, although a great improvement.\\nUse with fillet of beef, or roast beef, steak, etc.\\nTOMATO SAUCE (BLOT).\\nPut in a stew-pan two ounces of butter, half a bay\\nleaf, two peppercorns, a sprig of thyme, an onion cut\\nup, a sprig of parsley, a dozen medium-sized toma-\\ntoes, and two wineglasses of broth or water stew\\naltogether about an hour then rub them through a\\nstrainer put a tablespoonful of butter and a dessert-\\nspoonful of flour in a small saucepan stir together\\ntill they bubble, then pour on the tomato juice and\\nstir till smooth.\\nWHITE SAUCES.\\nWhen sauces are thickened with eggs, it is safer after\\nthey are added to stand the saucepan in another contain-\\ning boiling water, and stir it in that, until it reaches the\\nboiling point; remember it must not boil or it will break;\\nyet if it does not reach the boiling point, the eggs will\\nnot thicken.\\nBUTTER SAUCE\\nIs the foundation for several well-known white French\\nsauces. It will be observed that the first step is always\\nthe same equal proportions of butter and flour stirred", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0239.jp2"}, "240": {"fulltext": "2 24 Practical Recipes,\\ntogether over the fire until the flour is cooked; then milk\\nis added for white sauce, A eal or chicken stock for bech-\\namel, water for butter sauce. On these foundations\\nare several variations: eggs and oil make butter sauce\\ninto Hollandaise; mushrooms and eggs make it into\\nveloute or allemande; a ghiss of white wine makes it\\npoulette.\\nWhen butter sauce, or white sauce is to be served\\nsimply, more butter may be added in proportion to\\ntlie quantity of flour the butter will only make the\\nsauce more rich, not thicker or thinner the flour\\nshould be one tablespoonful, or ounce, to half a pint of\\nliquid. A recipe for very rich white sauce is given in\\nthe first part of this book. That sauce cannot be im-\\nproved upon for instant use, but butter or white sauce\\nmade very rich^will break if left standing many minutes.\\nThe best proportions for a sauce that is to be kej^t hot,\\nis one ounce of butter, one ounce of flour to half a pint\\nof liquid. If wanted richer than this, stir in one or two\\n\u00e2\u0096\u00a0ounces of butter at the last moment.\\nBUTTER SAUCE, SIMPLE.\\nOne ounce of butter, one ounce of flour put the\\nbutter in a small, thick saucepan, marbleized, or iron\\n(never use tin for sauce); when melted put in the flour,\\n.stirring it, let it bubble, stirring all the time till it is a\\nfine yellow, it takes one minute usually then j)our in\\nhalf a pint of hot water and a saltspoonful of salt. Using\\nmilk instead of water makes it a simple white sauce.\\nALLEMANDE SAUCE.\\nOne ounce of butter put in a thick saucepan; when\\nmelted add one ounce of flour, stir them, let them", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0240.jp2"}, "241": {"fulltext": "Sauces. 225\\nbubble one minute; then jiour in stirring all the while\\nhalf a pint of hot broth or white stock, or if you have not\\nit, hot water and the liquid from a can of mushooms.\\nLet it boil, take from the fire, wait a minute and stir\\nin gradually the yolks of three eggs, a saltspoon of salt,\\na quarter one of pepper return it to the fire, stirring\\ncarefully; it must get to the boiling point, or the eggs\\nwill not be cooked, yet on no account boil, or it will\\ncurdle when it is off the fire, stir in a tablespoonful\\nmore butter. If it should be too thick, add a very little\\nIr oth or hot water.\\nSAUCE SUPREME.\\nMake an Allemande as above add to it two table-\\nspoonfuls of butter and three of stock stir, and bring\\nit to the boiling point at once; squeeze in a few drops of\\nlemon juice use at once.\\nPOULETTE.\\nMake Allemande sauce and add to it a glass of white\\nwine. If anything is to be cooked in it, as sweetbreads\\nor chicken, leave out the eggs till last they are some-\\ntimes omitted altogether.\\nCAPER SAUCE.\\nTo half a pint of butter sauce put a aessert-spoonful\\nof capers not chopped, it spoils the appearance and\\na teaspoonful of the vinegar, a saltspoonful of salt, and\\na quarter one of pepper (white).\\nBECHAMEL NO. 1.\\nOne ounce of butter put in a thick saucepan to melt\\nadd one ounce of flour, let them bubble a minute, stirring\\nall the time; pour to it half a pint of hot strained white", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0241.jp2"}, "242": {"fulltext": ":2 26 Practical Recipes.\\nstock which has been well flavored with vegetables; stir\\nit and let it boil till quite thick five minutes perhaps\\nthen add a gill of very thick cream. If the stock\\n^vas seasoned add very little salt, or the butter may\\nhave been salt enough. The stock used must be quite\\nfree from color or sediment.\\nThis sauce, so simply made, makes many delicious\\ndishes any white meat can be warmed over in it, or\\nit can be vised to mask boiled chickens or turkey.\\nPour it over them while hot and when cold it will lay\\nover them like a white jelly, making a very elegant dish\\nif properly and carefuly put on. The bird should be as\\ncompletely and smoothly covered as a cake is with icing.\\nBECHAMEL NO. 2, FOR FISH.\\nBoil the bones and trimmings of fish (or else use a\\nflounder for the purpose) in a quart of water in which\\nyou have a bouquet of sweet herbs, a bay leaf, a piece of\\njarrot, half a dozen peppercorns, and a small teaspoon\\nful of salt boil till there is only half a pint of stock\\n-strain through a cloth, and pour it on to a tablespoonf ul\\nof butter and flour that have been cooked together, as\\nfor white sauce, stirring carefully when thick and\\nsmooth stir in a gill of cream use as a sauce for fish\\nwhere directed.\\nOYSTER SAUCE, WHITE.\\nOpen two dozen oysters, carefully preserve the liquor;\\nstir one ounce of butter and one ounce of flour together\\nover the fire until they bubble pour the strained oyster\\nliquor into a half-pint measure and as much cream or\\nmilk as will fill it make this hot and put it to the\\nl)utter and flour, stirring all the while; when it boils", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0242.jp2"}, "243": {"fulltext": "Sauces. 227\\nput in the oysters, leave tliem only till they are firm and\\nplump when the edges begin to curl they are done\\nadd half the juice of a small lemon, a quarter of a salt-\\nspoonful of pepper, and salt as may be required.\\nThis sauce is excellent with turkey.\\nOYSTER SAUCE, BROWN.\\nMake half a pint of brown sauce; add the liquor strained\\nfrom two dozen oysters boil together till of the right\\nthickness (the oyster liquor will have thinned it), then\\ndrop in the oysters, let them simmer till the edges curl;\\ntake the sauce from the fire instantly.\\nIt is English fashion to send this sauce to table with\\nbeefsteak.\\nSOUBISE OR ONION SAUCE.\\nBoil medium sized onions tender, chop them up\\nquickly, put them into cold water while you make half\\na pint of white sauce, then put a half ^saltspoonf ul of\\nwhite pepper in it; drain the onions, add them to the\\nsauce, and if you have it, a little cream; let them cook\\ntogether ten minutes and serve.\\nIf you have the white sauce ready when the onions\\nare chopped, you need not throw them into cold water;\\nit is only to prevent them getting dark in color.\\nHOLLANDAISE SAUCE, (G0UFf\u00c2\u00a3).\\nPut in a saucepan two tablespoonfuls of vinegar, with\\na saltspoonful of salt, and half one of j^epper (white),\\nlet it boil down to one dessert-spoonful. Take it from\\nthe fire, add two tablespoonfuls of cold water, and yolks\\nof two eggs beaten; put on the fire again, stirring till it\\nbegins to thicken (take care it does not boil); take it", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0243.jp2"}, "244": {"fulltext": "2 2 8 Practical Recipes,\\noff the fire again, add a piece of butter the size of a\\nwalnut, stir till melted; replace on the fire one minute,\\ntake off again; put another piece of butter the same size,\\nstirring until the butter melts and becomes incorporated\\nwith the eggs; replace again on the fire, do this until\\nfour ounces of butter have been used and the sauce looks\\nlike a thick yellow mayonnaise. Never add more butter\\nuntil the last is thoroughly blended; and when you put\\nin the third piece, put in a tablespoonful of cold water,\\nto prevent it turning.\\nYou will observe that the whole process is very much\\nlike making a hot mayonnaise, using butter instead of\\noil; the reason for the frequent taking off and putting\\non the fire, is because the eggs must be at toiling point,\\nyet not boil; after each fresh piece of butter, they are\\ncooled; they must then be brought back to the same\\ndegree, if they were left on the stove the butter would\\noil.\\nIt sounds much more complicated than it is, and this\\nHollandaise is the one found in all fine French cooking;\\nbut it is not the one commonly used in this country and\\nin England, which is as follows:\\nDUTCH OR HOLLAKDATSE SAUCE (SIMPLe).\\nMake half a pint of butter sauce as directed, then stir\\nin gradually the beaten yolks of three eggs and two\\ntablespoonfuls of oil, putting it in drop by drop just as\\nyou would for mayonnaise; when thick and smooth, put\\nin a dessert-spoonful of lemon juice, a saltspoonful of\\nsalt, and half one of white pepper. Some mix with the\\nlemon juice before adding it a teaspoonful of dry mus-\\ntard.\\nYou will observe this recipe is simply a combination", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0244.jp2"}, "245": {"fulltext": "Sauces. 229\\nof mayonnaise and butter sauce, and when cold can be\\nused as a salad dressing by those who do not care for so\\nrich a sauce as mayonnaise.\\nGREEN^ DUTCH SAUCE,\\nIs simply Hollandaise sauce with sufficient parsley\\njuice to color it green. Pound the leaves of fresh pars-\\nley and squeeze the juice through muslin. Stir it into\\nthe sauce the last thing.\\nMAYON^N^AISE.\\nStir the yolk of one ^.gg in a bowl for one minute,\\nthen add oil drop by drop, stirring all the time; when\\nonce the oil and ^gg have thickened, and taken an\\nopaque creamy consistency, the oil may be put in more\\nfreely. Yet always be careful to see it well blended\\nbefore adding more.\\nWhen it gets very thick, add a few drops of vinegar,\\nthen more oil, till you have as much as you require; the\\nvinegar must depend on individual taste; half a gill of\\nvinegar is usually enough for half a pint of oil. Add\\nsalt and pepper last; many mix a teaspoonful of dry\\nmustard with the ^gg at starting, but although a pleas-\\nant addition, it does not belong to mayonnaise proper,\\nbut to tartar sauce.\\nN. B. This sauce can be made more surely when\\nbowl, Qgg and oil are ice cold; in warm weather make it\\nin a cool room.\\nTARTAR SAUCE, NO. 1.\\nMake some mayonnaise, put into a bowl a tea-\\nspoonful of dry mustard, mix with a tablespoonful of\\nthe mayonnaise till smooth. Add a tablespoonful of", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0245.jp2"}, "246": {"fulltext": "230 Practical Recipes.\\nfinely chopped shallots, a teaspoonful each of tarragon\\nand chervil; mix all together, and add to the mayon-\\nnaise.\\nTARTAR SAUCE, NO. 2.\\nIt is often difficult to obtain the herbs used in French\\ntartar sauce therefore this substitute is commonly\\nused; a tablespoonful of finely chopped parsley, one\\ndessert-spoonful of capers, one of finely chopped pickled\\ncucumbers, and half a one of onion or shallot. Add\\nthese to half a pint of mayonnaise, or half to half the\\nquantity. Mustard as in last recipe.\\nSWEET SAUCES.\\nALMOND SAUCE.\\nTake two ounces of almond paste, boil half a pint of\\nrich milk, pour a little on the almond paste at first,\\nto soften and moisten it. When it is well mixed with\\nthe back of a fork, pour on the rest of the boiling milk;\\nmix a teaspoonful of flour with a little cold milk; pour\\nthis to the almonds and milk. Let it boil two minutes,\\nremove from the fire, wait one minute, then stir in the\\nyolk of an Q^gg\\\\ stir altogether over the fire till it comes\\nto boiling point. Add sugar to taste, and serve for any\\nsweet pudding.\\nHARD SAUCE.\\nWash half a cup of butter till the salt is nearly all out\\nof it; then beat it, gradually adding a cup of powdered\\nsugar; and the beaten white of one Q gg\\\\ when it is all\\nvery light and white, flavor either with a teaspoonful of", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0246.jp2"}, "247": {"fulltext": "Sweet Sauces. 2 3 I\\nTanilla powder or extract, or with a tablespoonful of\\nwine.\\nLEMOI^ SAUCE, (nEW YORK COOKIIs G SCHOOL).\\nOne cup of sugar, half a cup of water, the rind (pared\\noff very thinly) of two lemons, with the strained Juice;\\nboil all together ten minutes; beat the yolk of three\\neggs. Strain the syrup, stir the the eggs into it, set\\nthe saucepan in another of boiling water, and beat\\nrapidly till thick and smooth remove from the water,\\nand beat five minutes.\\nCHANDOT. CAREME s CELEBRATED PUDDIN G SAUCE.\\nMix half a pint of sherry, with four ounces of sugar\\nand two eggs well beaten in a bowl, which set in a sauce-\\npan of boiling water; beat rapidly with an egg-beater\\ntill thick and smooth.\\nENGLISH BRANDY SAUCE EOR PLUM PUDDINGS.\\nA tablespoonful of butter stirred in a saucepan over\\nthe fire, with two teaspoonfuls of flour, till they bubble.\\nStir into them a gill of water and half a gill of brandy.\\nPOLKA SAUCE.\\nBeat three ounces of butter, with a cup of powdered\\nsugar, till they are very light and foamy; set the bowl in\\nboiling water, make three glasses of sherry hot, add it\\ngradually to the butter and sugar, beating all the time;\\ndo not cease beating till all are at the boiling point.\\nThen serve with ice-cold polka pudding.\\nVANILLA SAUCE.\\nQuarter of a cup of butter, a cup of water, and\\none of sugar, boil together; remove from the fire, have", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0247.jp2"}, "248": {"fulltext": "232 Practical Recipes.\\ntwo Qgg^ well beaten, pour the hot mixture to them and\\nthen stir together over the fire till thick; if you do this\\nin a bowl set in boiling water, there is less danger of\\ncurdling the eggs. Add one teaspoonful of vanilla pow-\\nder or extract and serve.\\nFRUIT SAUCE.\\nSauce from fresh fruit is made by stewing the fruit,\\ncherries, raspberries, etc., in an equal quantity of water\\nand half a pint of sugar to each pint of water; when\\nvery tender, pulp through a strainer. It may be thick-\\nened with a little cornstarch if desired.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0248.jp2"}, "249": {"fulltext": "CHAPTER XXXIV.\\nCAKES.\\nSPOKGE JELLY CAKE.\\nBeat three whole eggs ten minutes by the clock, with\\na Clip of sugar they should then look like thick cream\\nbeaten, a full cup of flour, and a teaspoonful of baking\\npowder; spread on tins, and bake five minutes in a very\\nhot oven the whole success of the cake depends on the\\noven. It is very like real sponge if right.\\nSpread with jelly, or cream, whipped and flavored;\\nput one layer on the other, and sift powdered sugar\\nover.\\nCUP CAKE.\\nBeat a cup of butter, or one-half lard, to a cream, with\\ntwo cups of sugar. Grate in the peel of a lemon, beat the\\nyolks of three eggs, stir them in, then sift in three cups\\nof flour, using just milk enough to make it a very thick\\nbatter; when the flour is in, whip the whites firm and\\nadd them, put in a pinch of salt, and two teaspoonfuls of\\nbaking powder; bake in a buttered tin in a quick oven.\\nI always keep a piece of cardboard (part of an old paper\\nbox will do) to cover over cakes the first part of the\\ntime they are in the oven; this prevents the heavy\\nstreak, that is sometimes caused by the crust forming\\nbefore the cake has well risen.\\n233", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0249.jp2"}, "250": {"fulltext": "234 Practical Recipes.\\nPRUIT CUP CAKE.\\nMake by above recipe, only have ready a cup of fruit,\\ncurrants and citron or anything you like, well floured\\nand made quite warm. Add them last, just stirring\\nthem in, and get the cake into the oven quickly.\\nN. B. Fruit put in without flouring it will sink to\\nthe bottom, so it will if put in cold, or if the cake is stir-\\nred much after it is added. A glass of wine is a great\\naddition to either of these cakes,\\nSPONGE CAKE.\\nBeat the whites of five eggs till they are solid, add the\\nyolks to them, stirring very gently; grate the rind of a\\nsmall lemon and squeeze in the juice of half. Sift in eight\\nounces of powdered sugar, and four of sifted flour, add a\\npinch of salt. Stir very gently after the flour is added,\\nand only enough to mix it. Line a tin with buttered\\npaper, and pour the cake into it; bake forty-five minutes\\nin a brisk oven. Cover the cake the first half hour.\\nWhen you take it out keep it from all drafts, or it will\\nfall.\\nPOUN D CAKE, (very RICH).\\nOne pound of butter washed in rose-water if you want\\nit very nice; beat it to a cream with the yolks of eight\\neggs and a pound of sugar, add a glass of wine and one\\nof brandy, with a tablespoonf til of rose-water unless the\\nbutter was washed in it. When very creamy, stir in a\\npound of sifted flour, and the whites of eight eggs,\\nbeaten to a firm froth.\\nBake in a tin lined with buttered paper; it requires a\\nsteady slow oven and will take an hour and a half; cover\\nfor the first hour.", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0250.jp2"}, "251": {"fulltext": "Cakes, 235\\nFRUIT POUND CAKE.\\nMake by foregoing recipe; but prepare a pound of\\nvery well cleaned and dried fruit, shake two tablespoon-\\nfuls of flour through it, then sift out all that does not\\nadhere.\\nMake the fruit very warm and add the last thing.\\nPLAIN ICING.\\nMix a pound of powdered sugar with the whites of\\ntwo eggs, the juice of half a lemon, a dessert-spoon-\\nful of rose-water. Simply stir till smooth, and spread\\nover the cake with a knife dijiped in cold water.\\nFONDANT ICING.\\nThis has taken the place of the old-fashioned frosting\\nexcept for plum or pound cake. To make it, see Fon-\\ndant, in the first part of this book, page 92. Melt the\\nfondant by standing the bowl containing it, in a sauce-\\npan of boiling water and stirring it till it is like cream,\\ntaking care none of the water boils into it flavor\\nand color as you please; spread it on the warm cake like\\nother icing.", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0251.jp2"}, "252": {"fulltext": "", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0252.jp2"}, "253": {"fulltext": "INDEX.\\nPAGE\\nAlbert pudding 203\\nAUemande sauce 224\\nAlmond creams 93\\nAlmond sauce 230\\nAltering recipes Ill, 112\\nApple pie, No. 1 210\\nNo, 2 210\\nApple pudding, English 136, 201\\nAsparagus, to boil G6\\nSalad 197\\nSoups 142,148\\nBaba cake 86\\nSmall 87\\nSyrup for 87\\nBalls, egg 144\\nForcemeat 131\\nBaked, black fish 155\\nBlue fish 15J\\nTomatoes 138\\nBatter bread 121\\nBaiter for frying, a, la Careme... 59\\nProvengale 60\\nBatter fruit puddings 202\\nBechamel, No. 1 225\\nNo.2 226\\nFilet de sole en 151\\nBeef\\nAu gratin 75\\nBeefsteak, to broil 60\\nStewed 175\\nBoeuf a la jardiniere 74\\nBreakfast dish of 78\\nFilet, au Chateaubriand 49\\nFilet roast 179\\nFritadella 81\\nMiroton of 76\\nOlives of 79\\nPseudo beefsteak 75\\nRagout of cold 78\\nSalmi of cold 73\\nRoast of 178\\nSimnlest way to warm 77\\nStock 08\\nSirloin to make two dishes 49\\nTo warm a large piece 78\\nTo garnish 179\\nBeets, cream of 148\\nBeurre noir 222\\nBirds, small on toast 193\\nPAGE\\nBiscuit, egg yn\\nQuick 122\\nBiscuit, glace a la Charles Dick-\\nens 85\\nBiscuit, glace a la Thackeray 85\\nBlackberry tart 209\\nBlackfish, baked 155\\nBlanc, or white thickening 34\\nBlanch, to 133\\nBluefish, baked 152\\nBoiling, Chapter on 65\\nBoil to\\nAsparagus 66, 136\\nCabbage 65, 136\\nCarrots 137\\nCauliflower 135\\nCodfish 150\\nPilet de sole 151\\nFowl 189\\nHam 65\\nLobster 198\\nMeats 65\\nOnions 139\\nPeas 136\\nPuddings 201\\nSalmon 150\\nString beans 136\\nSweet com 138\\nTurkey 188\\nBordelaise sauce, Gouffc 8 281\\nBouchees de dames 88\\nBrains, au beurre noir 159\\nBraised, fowl 186\\nTurkey 187\\nBrandy sauce, English 231\\nBread, Chapter on 12\\nBatter bread 121\\nBaking 14\\nBreakfast breads 119\\nCause of failure 14\\nof thick crust 15\\nCompressed yeast 15\\nCorn bread 120\\nCrumbs for frying 56\\nDough to keep 106\\nPie, crust of 97\\nKneading of 14\\nOven, heating of 14\\nRules for rising of 14\\n237", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0253.jp2"}, "254": {"fulltext": "238\\nIndex.\\nPAGE\\nSauce 219\\nSoufflee 20\\nTo set spongre for 13\\nBreakfast dish 78\\nSalad 200\\nBrioche 18\\nJocliey Club recipe for 19\\nFor summer pastry 19, 20\\nBroiling, General rules for meats eO\\nChicken 61\\nBroiled prairie hen 192\\nPartridge 192\\nQuail 193\\nSalmon 150\\nBrown butter 222\\nFlour 34\\nMushroom sauce 223\\nOyster sauce 227\\nSauce, orEspagnole 71, 219,220\\nEoux, or thickening 34\\nButter, brown 222\\nMaitre d hotel 32\\nMontpellier 33\\nEavigotte 33\\nSauce 136, 223\\nCabbage, to boil 65\\nCakks\\nBaba 86\\nBouchees de dames 88\\nCup 233\\nFruit cup 234\\nJelly 233\\nFruit pound 234\\nPound 234\\nSavarin 88\\nIcing for 92, 235\\nCalf s brains, au beurre noir 159\\nHead, a la tortue 157\\nwith Hollandaise sauce 157\\nTongue stewed 158\\nCanopees of cheese 218\\nCandies\\nChocolate creams 94\\nCream almonds 93\\nCream walnuts 93\\nFondant 92\\nPanache 93\\nPunch drops 94\\nSimple French 92\\nVanilla almond cream 92\\nWalnut cream 92\\nCaper sauce 225\\nCapon, to roast 190\\nCardinal salad 197\\nCarp, stewed 153\\nFrench mode 154\\nCarrots, to boil 137\\nCones of 137\\nCases, for patties 170\\nCauliflower, to boil 135\\nSoup 148\\nCaramel for coloring 126\\nCeleraic 54\\nPAGE\\nCelery seed for soup 106\\nCelery cream soup 68\\nCheese canopees 218\\nFondu 216\\nFritters 218\\nStraws 217\\nCherry pudding 202\\nChicken\\nBoiled 189\\nBroiled 60\\nCold 49\\nCroquettes 162\\nFricassee 165, 166\\nFritters 164\\nKromesquis 164\\nPatties 173\\nPie 38\\nEissoles 163\\nRoast 48, 186\\nUse of feet 48\\nPreparation of 184\\nChops, breaded 161\\nChristmas puddings 205\\nClinkers, to remove 107\\nCod 150\\nCocoanut pies 212\\nColoring 128, 95\\nCompany to lunch 44\\nCream patties 212\\nCream soups 148\\nCroquettes of chicken 162\\nLobster 168\\nSalmon 168\\nCromesquies or kromeskies of\\nchicken 164\\nOfcoldlamb 75\\nCroutons for garnishing.. 129\\nCrumbs for frying 56\\nCup cakes 233\\nCutlets, veal 160\\nLobster 168\\nVenison 195\\nCucumber and onion ragout 103\\nCurac^oa, to make 89\\nCurry 108\\nDaube, to prepare meat a la 129\\nDevilled meat 80\\nDishes without meat 103\\nDresden patties 173\\nDripping, to clarify 59\\nDuck, salmi of 166\\nRoast 189\\nDutch sauce, green 229\\nEgg biscuit- 121\\nEgg balls for soup 144\\nEggs fried in balls 129\\nEnglish apple pudding 201\\nBrandy sauce 231\\nChristmas pudding 205\\nFruit tarts 209\\nMock turtle soups 142\\nMuffins 182\\nRaistd pies 38", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0254.jp2"}, "255": {"fulltext": "Index.\\n239\\nPAGE\\nVeal and ham pies 38\\nWindsor pie 3G\\nEntrees\\nCalf s brains au beurre noir 159\\nCalf s head, HoUandaise sauce. 157\\nCalf s head, a la tonue 157\\nCalf s tongue, stewed 158\\nChicken croquettes 16:2\\nFricassee, No. 1 165\\nNo. 2 166\\nRissoles 163\\nFritters 164\\nPatties 173\\nKromeskies 164\\nDresden patties.. 173\\nLamb chops breaded 161\\nLobster croquettes 1G8\\nCutlets 168\\nPatties 171\\nMutton chops breaded 161\\nOyster patties 17^\\nSalmi of duck 166\\nOf cold meat 73\\nOf game 166\\nSalmon croquettes 168\\nPatties 173\\nSweetbreads fried 159\\nWith mushrooms 159\\nSimple dish of 160\\nVeal fricassee 166\\nCutlets 160\\nVariations 164\\nFire-bricks, to remove clinkers 107\\nFamily soups 141\\nFeuilletonage 23\\nFiletof beef 179\\nFilet of veal stuffed 180\\nWith mushrooms or oysters. 181\\nFish\\nBlack fish, baked 155\\nBlue fish, baked 1552\\nBroiled salmon, caper sauce... 15u\\nCarp, stewed, No. 1 153\\nNo. 2 154\\nCod, oyster sauce 150\\nHalibut, caper sauce 151\\nFilet de sole in bechamel 151\\nSame fried 56\\nAugratin 154\\nSalmon, boiled, green Dutch\\nsauce 150\\nSmelts 154\\nFisherman s soup 145\\nFlavoring 70\\nFlaming omelet 214\\nFlounders, to bone 56\\nas filet de sole 56\\nFondant 92\\nFor icing 235\\nFondu 216\\nForequarter of mutton 101\\nForcemeat, chestnut 131\\nOyster 132\\nPAGE\\nSage and onion, for goose, pork\\naud ducks 132\\nVeal 132\\nFowl, boiled ]89\\nBraised ]86\\nRoast 186\\nFrangipani cream 213\\nTartlets 26\\nFrench herbs 113\\nFriandises 84\\nFricassee chicken. No. 1 165\\nN0.2 166\\nVeal 166\\nFritadella of cold meat 81\\nFritters, cheese 218\\nChicken 164\\nFruit, batter pudding 202\\nCup cake 234\\nPound cake 235\\nSauces 232\\nFrying\\nBatter for 59\\nProvengale. 60\\nCrumbing for 56\\nOil for 58\\nTo clarify fat for 59\\nTo test heat of fat 57\\nCroquettes 163\\nFiletde sole 56\\nFritters 164\\nOysters 57\\nParsley 128\\nSmelts 154\\nSweetbreads 159\\nGalantine 39\\nGame\\nEpicure s way of preparing 194\\nGrouse 191\\nPartridge 191\\nPrairie Hen 191\\nQuick way to cook small birds 194\\nSalmi of 166\\nSmall birds on toast 193\\nSnipe 193\\nWoodcock 193\\nVenison 194, 195\\nGarnishing 127\\nGarlic 108\\nGlaze 30\\nTo glaze ham, tongue, etc 32\\nGouffe s pot-au-feu 68\\nBordelaise sauce 221\\nHoUandaise sauce. 227\\nOmelet souffiee 214\\nSoufflee a la Vanille 214\\nRules for ovens 27\\nGrating nutmegs 105\\nGravy 29, 63\\nGrease, to clear soup of 142\\nGreen Dutch sauce 229\\nGreen pea soups 149\\nHard sauce 230\\nHaricot of mutton 175", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0255.jp2"}, "256": {"fulltext": "240\\nIndex,\\nPAGE\\nHash 97\\nHead, calves, Holland aise sauce 157\\na la tortue 157\\nHeart, beef 100\\nSheep s 99\\nHoUandaise sauce, No. 1 l\\nNo. 2 i.28\\nIced claret soup 149\\nIcing plain 235\\nFondant 1 235\\nIced pudding, polka 203\\nQueen Mab 204\\nIced souffl6e 85\\nalaByron 84\\nJelly cake 233\\nJellied fish or oysters 41\\nJelly for cold chickens 47\\nJelly from pork 31\\nKerosene lamps IO7\\nKeeping meat 105\\nPoultry 107\\nDough lOG\\nKensington, South, rough puff\\npaste 109\\nKitchen conveniences 114\\nKreuznach horns 10\\nKringles 17\\nKromesquies (or Cromesquies) 104\\nOf chicken 164\\nOf lamb 75\\nLamb, cromesquies of 75\\nRoast 180\\nLamps 107\\nLarding needle 113\\nLarding 129\\nLeg of mutton a la soubise 52\\nBoiled 52\\nRoast 179\\nLemon pie. No. 1 210\\nNo. 2 211\\nrich, No. 3 211\\nPudding 203\\nPeels 100\\nSauce 231\\nTo keep 105\\nLettuce salad 190\\nLittle dinners 50\\nLiver, sheep s 98\\nLobster, to boil 198\\nBisque of 146\\nCroquettes of 168\\nCutlets 108\\nPatties 171\\nSalads 190\\nLuncheons, Chapter on 35\\nMacaroni with veal 182\\nMaitred Hotel butter 32\\nManagement in small families.-. 47\\nMaraschino, to make 90\\nMarrow, from soup bone 98\\nMayonnaise sauce 2 J9\\nWith jelly 42\\nOf potatoes 199\\nPAGE\\nMeat, to keep.- luo\\nSalad 52\\nMephistophelian sauce, Soyer s.. 81\\nMiroton of beef 76\\nMontpellier butter 33\\nMock turtle soup 142\\nClear 143\\nThick 143\\nMuffins, English 122\\nCorn 121\\nMulligatawny soup 144\\nMutton\\nChops breaded 161\\nForequarter of 101\\nHaricot of 175\\nNeck of 101\\nLeg of 52\\nRoast 179\\nSaddle of 180\\nMushroom soup, white 147\\nFillet of veal with 181\\nOmelet 125\\nSauce 223\\nPowder 29\\nNutmegs, best way to grate 105\\nNoyeau 90\\nOmelet, easy 45\\nFrench 124\\nFlaming 214\\nHam 125\\nMushroom 125\\nOyster 125\\nSoufflee 214\\nTomato i24\\nOnion soup, maigre 103\\nOnions stewed 1.39\\nSpring stewed 139\\nSauce or soubise 227\\nOrnamenting meat pies 37\\nOvens, Gouffe s, rules for heating 14\\nOysters 27\\nBisque of 146\\nForcemeat of 132\\nIn Jelly 41\\nOmelet 125\\nPatties 172\\nSauce, brown 227\\nWhite 226\\nTo fry 57\\nOx cheek 100\\nPartridge, to broil 192\\nRoast 191\\nParsley, in winter 113\\nSeed for soup 106\\nTo fry 128\\nPastry, Chapter on 22\\nTo handle 24\\nTablets 26\\nFlaky family paste 208\\nRough puff paste 169\\nPate roy ale fov soups 141\\nPatty cases 17C", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0256.jp2"}, "257": {"fulltext": "Index.\\n241\\nPAGE\\nPatties\\nCream 212\\nChicken 173\\nDresden 173\\nFrangipani 213\\nLobster 171\\nOyster 172\\nSalmon 173\\nTo fill 172\\nTeas, to boil 136\\nSoup, green 149\\nMaigre 103\\nPies\\nApple pie, No. 1 210\\nNo. 2 210\\nChicken, to eat cold 3S\\nCocoanut, No. 1 211\\nNo. 2 212\\nEnglish raised 38\\nLemon, No. 1 210\\nNo. 2 211\\nNo. 3 (rich) 211\\nSea 176\\nVeal and ham 38\\nWindsor 36\\nPiqtfante sauce 221\\nPlain dishes 174\\nPoivrade sauce 221\\nPotatoes, boiled 66\\nMayonnaise of 199\\nSalads 54, 199\\nSnow 45\\nSoup, maigre 103\\nTo warm over 46\\nPot-au-feu 68\\nPot-roasts 99\\nPotted meats 43\\nPolka pudding 203\\nPork, for jelly 31\\nRoast loin of 183\\nForcemeat for 132\\nPoulette sauce 225\\nPound cake 234\\nFruit 235\\nPoultry, to prepare 184\\nTo stuff 185\\nPreparation of game 191\\nPoultry 184\\nVegetables 135\\nPrairie hen, roast 191\\nBroiled 192\\nPuddings\\nAlbert 203\\nApple, English 201\\nBatter, with fruit 202\\nCherry 202\\nChristmas, No. 1 205\\nNo. 2 206\\nTo mix 206\\nGeneral directions for boiled.. 201\\nLemon 203\\nPolka 203\\nQueen Mab 204\\npage\\nTroy 204\\nPuffs, buttermilk 1:^3\\nPuff paste 22\\nPuff paste, rough 169\\nPunch drops 78\\nQ,UAILS\\nBroiled 193\\nRoasted 193\\nQueen Mab pudding 204\\nQuick biscuic 122\\nKasout, of cold meat 78\\nOf cucumber and onion 102\\nRamaquins 217\\nRaminoles, Soyer s 216\\nRaspberry tart 209\\nRavigotte 33\\nRecipes, to alter 111,112\\nRemarks, preliminary 1-12\\nOn altering recipes.. 111,112\\nOn boiling 65\\nOn bread making 12\\nOn frying 54\\nOn garnishing 127\\nOn Ijitchen and servants 114\\nOn little dinners 50\\nOn luncheons 35\\nOn maigre dishes 104\\nOn management in small fami-\\nlies 47\\nOn sauces and flavoring 70\\nOn soups 67, 140\\nOn table prejudices 108\\nOn true economy in buying\\nmeat 99\\nOn roasting 62\\nRissoles, chicken, etc 163\\nRissolettes 25\\nRoast\\nBeef 178\\nCapon 190\\nChicken 186\\nDuck 189\\nFilletof beef 179\\nFillet of veal, stuffed 180\\nwith mushrooms or oysters. 181\\nFowl 186\\nGoose 189\\nLamb 180\\nLeg of mutton 179\\nLoin of pork 183\\nLoin of veal 183\\nPartridge 191\\nPrairie hen 191\\nQuail 193\\nSaddle of mutton 1^0\\nShoulder of veal, stuffed 182\\nTurkey 187\\nVeal with macaroni 182\\nVenison 194\\nRobert sauce 222\\nRolls, soufflee breakfast 120\\nFine ^|5\\nRough puff paste 169", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0257.jp2"}, "258": {"fulltext": "242\\nIndex.\\nPAGE\\nEoux 34\\nKoyal paste for soup 141\\nRusks 16\\nSaffe and onion forcemeat 13\\nSalads\\nAnchovy 1P7\\nAspai ap:us 197\\nBreakfast, Murreys 200\\nCardinal 197\\nCeleraic 54\\nChicken 198\\nCold meat 52\\nLettuce 196\\nLobster 198\\nMayonnaise of potato 199\\nPotato 19, 199\\nPork in 199\\nTomato, No. 1 200\\nNo. 2 200\\nYeal in 199\\nSalamander, substitute for 112\\nSalmi\\nOf duck 166\\nOf cold meat 78\\nOf game 166\\nSauce 167\\n-Salmon, boiled 150\\nCroquettes 168\\nPatties ]73\\nSteaks broiled 150\\nSavarin cake 88\\n\u00e2\u0080\u00a2Sauces\\nAlmond 230\\nAllemande 224\\nBechamel, No. 1 225\\nNo. 2 226\\nBeurre noir 222\\nBordelaise (Gouffe) 221\\nBread 219\\nBrown, or espajmole 71, 219\\nNo. 2, simple and quick 220\\nBrown thickening for 34\\nBrown mushroom 223\\nBrown oyster 227\\nButter, brown 222\\nWhite 224\\nCaper 225\\nChandot (Careme s) 231\\nEnjili h brandy 231\\nFlavoring for 70\\nFruit 231\\nGreen Dutch 229\\nHard 230\\nHoUandaise (Gouffe s^ 227\\nNo. 2 228\\nMayonnaise, No. 1 229\\nNo. 2 42\\nMephistophelian 81\\nOyster brown 227\\nWhite 226\\nPolka 231\\nSoubise or onion 227\\n\u00e2\u0080\u00a2Supreme 225\\nPAGE\\nSalmi 167\\nTartar, No. 1 229\\nNo. 2 230\\nTomato 223\\nVanilla 231\\nWhite thickening for 34\\nScotch scones 120\\nScones 120\\nSea pie 176\\nSmelts, to fry 154\\nSmall birds, quick way to\\ncook 193, 194\\nSnipe on toast 193\\nSole, filet de 56,151\\nSOUFFLEE\\na la vanilla 1.. 214\\nBread 20\\nIced 84\\na la Byron 85\\nOmelette 214\\nRolls 119\\nSoup bone 96\\nSoups.\\nAsparagus 148\\nGouffe s pot-an-feu, or beef\\nstock for 68\\nBisque of lobster 146\\nof clams 146\\nof oysters 146\\nClaret soup, iced 149\\nClear soup 140\\nHow to clear 140\\nClear vegetable 141\\nColoringfor 126, 67\\nConsommee a la royale 141\\nCream of beets 148\\nof cauliflower 148\\nof celery 68\\nof spinach 148\\nEgg balls for 144\\nFamily soup 141\\nFrench fisherman s 145\\nMock-Turtle, Euglish, clear... 142\\nThick 144\\nMock-Turtle, No. 2 144\\nMulligatawny 144\\nMushroom white 147\\nOnion 103\\nPease, green 149\\ndried 103\\nPotato 103\\nTo remove grease from 142\\nVermicelli 140\\nSpinach, to boil 138\\nSponge cake 234\\nSponge jelly cake 233\\nStewed tomatoes 138\\nCarp, No. 1 153\\nN0.2 154\\nBeefsteak 175\\nOnions 139\\nSpring onions 139\\nStew, Irish 174", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0258.jp2"}, "259": {"fulltext": "Index,\\n243\\nPAGE\\nStock, beef 68\\nVeal 147\\nStraws, cheese 217\\nString beans, to boil 136\\nTo cut 136\\nStuffing for veal or fish 133\\nHow to stuff 133\\nSweet breads, to fry 159\\nStewed with mushrooms 159\\nSimple dish of 160\\nSugar, to boil 91\\nTainted meat, to restore 107\\nTartar sauce. No. 1 229\\nNo. 2 2:^0\\nTarts, English fruit 209\\nBlackberry 209\\nRaspberry and currant 209\\nCherry and currant 209\\nThickening, brown or roux 34\\nWhite or blanc 34\\nTomato, baked 188\\nOmelet of 124\\nSalad 2(10\\nStewed 8\\nSaHce 228\\nTongue, calf s stewed 1.58\\nTrussing, poultry and game. 185, 191\\nTurkey, boiled 188\\nBraised 187\\nRoast 187\\nTurnips, to boil 137\\nCones of 137\\nTutti frutti candy 92\\nA^anilla almond cream 92\\nSauce 231\\nSoufflee 214\\nVariations on dishes 164\\nVeal\\nCutlets 160\\nFricassee 166\\nLoin roasted 183\\nRoast fillet 180\\nPAGE\\nSame with mushrooms or\\noysters 18I\\nWith macaroni 18-4\\nStuffing for i3;;j\\nVegetables\\nAsparagus 66, 136\\nCabbage 65, 136\\nCauliflower 135\\nCarrots 137\\nOnions 139\\nPeas 136\\nPotatoes 66\\nSpinach 138\\nSpring onions 139\\nString beans 136\\nSweetcorn 138\\nTo cut vegetables 135\\nTo make strong vegetables\\nmilder 106\\nTo prepare 135\\nVenison\\nCutlets 195\\nRoast haunch of 194\\nSteaks 195\\nSauce for 195\\nVermicelli soup 140\\nWarming over. Chapter on 72\\nWhat to do with the scraps 45\\nWhere to buy articles not in gen-\\neral use 112\\nWhy meat does not brown in\\ncooking 62\\nWhy yon fail with bread 15\\nWhy it has a thick crust 14\\nWhy you fail in puff paste 22\\nWindsor pie 36\\nWhite asparagus soup 148\\nOyster sauce 226\\nMushroom soup 147\\nSauce, No. 1 71\\nNo. 2 223\\nThickening 34", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0259.jp2"}, "260": {"fulltext": "", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0260.jp2"}, "261": {"fulltext": "", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0261.jp2"}, "262": {"fulltext": "JUL 5 1900", "height": "3533", "width": "2334", "jp2-path": "catherineowensne01owen_0262.jp2"}, "263": {"fulltext": "i", "height": "3527", "width": "2333", "jp2-path": "catherineowensne01owen_0263.jp2"}, "264": {"fulltext": "HP-\\nLIBRARY OF CONGRESS\\n014 488", "height": "3841", "width": "2554", "jp2-path": "catherineowensne01owen_0264.jp2"}}