;ir ^*j>. II II ji>jwi!ji>.iijijiirritrr» — rrfrr .i^Bi5S)SiJ»K3SSSiii' I / ^.; ■t^^ 4W mrnmrnmsmBtBt FROM THE LIBRARY OF James B. Herndon, Jr. PRESENTED BY HIM TO THE School of Hotel A dministration CORNELL UNIVERSITY a! i Cornell University Library TX 715.M925 Louis' salads & chafing dishes, 3 1924 000 683 692 m M mmmmimsmmi'<»j>ri'i:-'''~>ii.<»,^??emm'ma^ r I. !ii,^iB,s,'Bij,'t^aii 1 1 1^ LOUIS' SALADS (®, CHAFING DISHES ^^^=^-^ f= 'Si il ( m 'j:2if^xtio;mei»ii^ Cornell University Library The original of tiiis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924000683692 w rv:^ /5M56^<^ ^ '^^^<:^<^V^^<5:2^^2^^^^-**Z^ 1 S m Salads S>zj CKafin^ Diskes 4> QuxsyfGixchznsiavm H' M' Caldwell Co^ Boston, ii^^':^. New York m ii r* it Copyrigkty igo6 By H. M. Caldwell Co. Published simultaneously in ike United Stales , Great Britain^ Canada, and British Possessions s$n COLONIAL PRESS Eteeiroiyptd and Printed by C. H. Simonds &* Co* Boston, U. S.A. m SI .a ^^—^--^-^ msimiemjt!*f(hHt».i*^s.---' ,.,^.ri-.., •,?n>iiT n a i wai i • «*i'wftaMwwTO«jq»««»> ■M-F'-R,h>.»»*.-4ji«n*awca«( LOUIS' SALADS CS, CHAFING DISHES CANAPEES Each receipt is for four people unlets otherwise noted CANAPE A LA RUSSE <5S To the contents of a small can of caviar, add one-half of a veiy small onion chopped fine, mix well, and add the juice of a lemon. Spread this over toast well buttered, which may be cut in any fancy shape desired. Chop to- gether a hard-boiled egg and a little chives or parsley, and garnish the edges of the toast with it. Serve cold. CANAPE CAREME <^ Take half a lobster, and chop very fine with four small sweet pickles. Season with salt, pepper and tarragon vinegar. Let stand for five minutes, then squeeze out the juice, add two table-spoonfuls of mayonnaise dress- ing, tniT well, and spread over toast or small saltine crackers. This may also be used for sandwich filling by adding some crisp lettuce leaves. CANAPE DEMID0FF45S Take a box of sardines and three ounces of fresh butter, and strain through a fine wire sieve. Mix thoroughly with a whip or spoon, gradually adding four table- spoonfuls of thick cream, until a thick paste is formed. Spread the paste over toast cut in any fancy shape de- sired, and garnish the edges with chopped olives or fillets of anchovies. II ^ w attitaxmitiiiisi&.^'i.'..- ■v i LOUIS* SALADS CANAPE MODERITE ^ Prepare some caviar as in Canape a la Russe and spread over toast. Split two anchovies lengthwise and place them crisscross on the toast in such a manner as to leave four spaces. Take a hard-boiled egg, and chop the yolk and white separate. Chop finely a table-spoonful of pecan nuts, also the meat of half a dozen olives. Place each of these four separately in the spaces made by the anchovies, and serve cold. CANAPE NORWEGIAN <^ Take three-quarters of a pound of the thick part of fin- nan-haddock, boil for ten minutes, and let cool in cold water. Strain off the water, and chop fine, adding one- quarter of a pound of fresh butter until a thick paste is formed. Add two teaspoonfuls of anchovy butter, season to taste, and spread, over saltine crackers or fancy trimmed toast. Fillets of anchovies laid on top will im- prove it. CANAPE A LA REINE ^ Take the white meat of chicken, and a couple of sticks of celery. Chop them together fine, and season with salt, pepper and vinegar. Let this stand awhile, then squeeze dry, and add two table-spoonfuls of mayonnaise dressing, and mix well. Serve on toast. This can also be used to stuff rolls, and with thin slices of ham, makes delicious sandwiches. BATONS DE SARDINE 4S5 Take some puff-paste about an eighth of an inch thick and cut in strips three inches long, and an inch broad. Bake in a medium oven tmtil brown and crisp. When cool spread on the strips some sardine paste as de- scribed in Canape Demidoff. Clean some sardines, and cut in small strips and lay them over the Canape and serve with a piece of lemon. m larsw^cwi'-wwt!- ;«'5,- (8h CHAFING DISHES CANAPE A L'mDIENNE ^5£ Take four hard-boiled eggs and mash them through a sieve, add one-quarter of a pound of fresh butter and a pinch of cuny and miz well until a thick paste is formed. After seasoning to taste, spread over toast. Take three tablespoonfuls of chutney from which the Uquid has been drained and chop fine. Put a teaspoonful of this in the centre of the Canape just before serving. CANAPE A L'ALLEMANDE asiiKiiaa»M m a! OYSTERS A LA POULETTE ^S Take two cups of oysters and boil in their own liquid for about five minutes. Dilute a heaping teaspoonful 2S CHAFING DISHES Saeh receipt la for two people unleta otherwise noted SHELL FISH OYSTER STEW ^& To a cup of oysters, stewed in their own liquid, add half a cupful of hot milk. If the stew is wanted extra rich, substitute some cream for part of the milk. Add a piece of butter the size of a walnut, and season to taste with salt and pepper. Serve with oysterettes. OYSTER STEW, PHILADELPHIA STYLE ^ To a cup of oysters stewed in their own liquid add half f a cupful of hot cream. Add a piece of butter the size of I a walnut, two tablespoonfuls of sherry, season with salt | and pepper. I PANNED OYSTERS 4S Take two cups of oysters and cook in their own liquid. When cooked remove the oysters and let the liquid boil down to one-third of its former amotmt, add the juice of half a lemon, a heaping table-spoonful of butter, one teaspoonful of chopped parsley, season well, return oysters to liquid. Heat well and serve. OYSTERS A LA SOMERSET ^£ Put in chafing dish a piece of butter size of an egg, add a heaping teaspoonful of finely chopped onion, fry to a light yellow colour, add three heaping table-spoonfuls of finely chopped celery, and two cups of oysters in their own liquid, boil till done, season to taste, then add three heaping table-spoonfuls of fresh bread crumbs, half a gill of cream, and half a teaspoonful of chopped parsley. Let come to a boil, and serve. Enough for four. 'J. 5 m LOUIS' SALADS corn-starch with a gill of white wine, stir into the oysters while boiling, and add yolks of two eggs slightly beaten in one-half a giQ of cream and the juice of half a lemon. Then add two heaping dessert-spoonftils of butter, stir slowly for a minute or two. Do not let come to a boil. Serve. Sliced caimed mushrooms can be added if de- sired. Enough for four. OYSTERS A LA NEUBURG^S* Take two cups of oysters, and boil in their own liquid till done. Drain off two-thirds of the liquid and replace with same amount of good cream. When boiling add yoUfs of three eggs to which has been added a table- spoonful of cream, juice of one-half lemon, and heaping table-spoonful of good butter. Stir till it thickens, add two table-spoonfuls of sherry and one of brandy. Serve immediately. Enough for four. CLAMS A LA CREOLE 4S Put in a chafing dish a piece of butter the size of an egg. When melted add one-half a teaspoonful of finely chopped onion, one heaping table-spoonful of green peppers cut in very small cubes, fry till done. Add two dozen little neck clams with their own juice, mix a heap- ing teaspoonful of flour with a piece of butter size of walnut, stir in while boiling, add juice of one-half a lemon, and a heaping teaspoonful of sweet Spanish pepper cut in small cubes. At last add a little milk. CLAMS A LA POULETTE ^ Take four dozen little neck clams and boil in their own liquid for about five minutes. Dilute a heaping tea- spoonful of corn-starch in a gill of white wine, stir into the clams while boiling, and add the yolks of two eggs slightly beaten, half a gill of cream, and the juice of half a lemon. Then add two heaping dessert-spoonfuls of butter, stir slightly for a minute or two. Do not let come to a boil. Enough for four. I MbiKimici^t^&'AiJA'ft'^.ity OYSTER CRABS AND SWEETBREAD A LA GOUR- MET <5S Melt a piece of butter the size of an egg, add two medium- sized fresh mushrooms, cut in cubes, and a parboiled sweetbread cut in very small thin slices. Fry together for at least ten minutes, then add half a pint of oyster crabs well drained, cook till oyster crabs turn to a nice red, add four table-spoonfuls of sherry, and one gill of cream. Let come to a boil, add a teaspoonful of fiour mixed with a piece of butter size of a walnut, stir the yolks of two eggs mixed with a teaspoonful of cream, add three table-spoonfuls of brandy. Season to taste. Stir for another minute and serve. CURRY OF LOBSTER ^^ Heat a piece of butter size of egg, when hot add a tea- spoonful of finely chopped onion, fry to a light colour. Add a heaping teaspoonful of flour and one of curry powder, stir for a minute, then moisten it with one-half pint of hot soup-stock and one-half a gill of cream, and 4^ ^^ _ J m LOUIS* SALADS let it boil. Have a lobster cut in slices, put it in the sauce and let the whole simmer together for about five minutes. Season to taste. Serve with boiled rice LOBSTER IN CREAM <5S Heat a piece of butter size of an egg in the blazer, add a lobster cut in thick slices, fry a minute, sprinkle a scant table-spoonful of flour over it, moisten it with one-half pint hot milk and one-half gill cream, let simmer for five minutes, stirring it occasionally. Season with salt and red pepper. Serve with toast. FRIED LOBSTER IN CRUMBS ^ Cut a good-sized lobster in large slices, season with salt, pepper, and lemon juice, dip the pieces in flour, then in beaten egg, and lastly in bread crumbs or cracker meal. Heat about three ounces of butter in the blazer, add the lobster, frying the pieces to a nice golden colour, turning them occasionally. Serve with Tartar sauce. MINCED LOBSTER ON TOAST ^ Heat a piece of butter the size of an egg in the blazer, add a teaspoonful of finely chopped onion and two table- spoonfuls of chopped mushrooms. Fry together for two or three mmutes, moisten with one-half a sherry glassful of dry sherry, add a iinely chopped lobster, then add a Uttle less than one-half a pint of cream, and three table- spoonfuls of fresh bread crumbs. Let simmer for a few minutes till it thickens. Season to taste. Serve on toast. CHICKEN CREAMED CHICKEN ^55 Cut half a boiled young fowl or chicken in cubes, put in a blazer with one-half a pint of cream and let come to a boil. Mix a heaping teaspoonful of flour with a piece of butter the size of a walnut, stir it in the cream and let simmer for a few minutes. Season to taste and serve on toast. CREAMED CHICKEN WITH RICE :jW»»M9MnBMMaHMHIH0MaHHMnBIIHII^y a LOUIS' SALADS ^' small apple chopped fine, fry them together for a few minutes. Then add a table-spoonful of grated cocoanut, one-quarter of a teaspoonful of English mustard, one table-spoonful or more of curry powder, a heaping tea- spoonful of flour. Stir all together in the blazer for two minutes, then moisten with one-half pint of chicken stock. When boiling add the meat of one-half a fowl torn in shreds, free from bones and skin, let simmer for about ten minutes. At last add three table-spoonfuls of thick cream. Season with salt and serve with fresh boiled rice and Bombay duck. Bombay duck is a dried fish from India sold in small tin boxes. Dry the fish in a moderate oven for some time so it will be crisp enough to break up in small bits and sprinkle it over the curry. Ill 1^ IS »— ^ ' ^ MISCELLANEOUS MUSHROOMS m CREAM 4S Peel about one-quarter of a pound of fresh mushrooms, cut off the stems and let them soak in water for ten minutes. Put them in a blazer, moisten with one-half a pint of cream, and add a small piece of butter the size of a walnut, salt and pepper. Then let boil for about fif- teen to twenty minutes till the mushrooms are tender. Dilute a heaping teaspoonful of corn-starch with a little water, stir in the mushrooms, and let boil for another minute or two. Serve on toast. MmCED MUSHROOMS, VHIGINIA STYLE ^ Take two tablespoonf uls of chopped Virginia ham and fry in butter for three minutes. Add six good-sized fresh mushrooms chopped up coarsely, moisten with one gill of cream and let boU for eight or ten minutes. Then add two tablespoonfuls of fresh bread crumbs, a little chopped parsley, the yolk of one egg, season to taste. Serve on three pieces of toast and put a dropped egg on top of each. Cooked or raw ham may be used. WELSH RAREBIT 4^ Mix together in the chafing-dish one wine-glassful of ale, one teaspoonful of Worcestershire sauce, one-half tea- spoonful of English mustard. Then add one-half a pound of cheese cut fine, season with salt, black and cayeime pepper. When the liquid gets boiling hot and the cheese begins to melt stir it up vigorously with a spoon so it will become very smooth, let it come to a boil, stirring it all the time. Then pour it over some toasted bread, plain or buttered. Crackers can be substituted if no toast is on hand. If the rarebit is wanted short (not stringy), the yolk of an egg can be added at the last moment. LOUIS' SALADS GOLDEN BUCK^ Prepare the "Welsh Rarebit as before, pour it over three thick slices of toast and put a poached or dropped egg on top of each piece. YORKSHIRE BUCK Mn»Anim-4ni I -i-V'^*i*ig'ptJWBmwil»BHI i^ I SAUCES Saeh receipt ts for aUe people unlets otherwite noted MAYONNAISE SAUCE <^ Put the yolks of two eggs in a bowl, add one-half a tea- spoonful of English mustard (powdered), a pinch of salt, a little cayenne pepper, and a few dashes of vinegar. Work this together with a wire whisk or wooden spoon for a minute or two, then add gradually one-half a pint of olive-oil, pouring it in very slow at the beginning; if the dressing gets too thick add a few more dashes of vine- I gar to it, but working it all the time vigorously so as I to obtain a thick sauce at last, finish with juice of half a lemon. Keep in a cool place. TARTAR SAUCE ^ Add to one-half a pint of mayonnaise dressing one tea- spoonful of chopped parsley, one teaspoonful of chopped capers, one table-spoonful of pickles, and one-half tea- spoonful of finely chopped onions. SAUCE REMOULADE^ To one-half a pint of mayonnaise, add the yolks of two hard-boiled eggs chopped fine, one teaspoonful of chopped parsley, and one-half teaspoonful of French mustard. SAUCE RAVIGOTTE ^ Chop together well a few sprigs of parsley, watercress, chives, chervil, one-half a dozen leaves of cooked spinach, two anchovies, a few capers, a small pickle, and one shallot onion, then rub through a sieve and mix into one-half a pint or less of mayonnaise. HOLLANDAISE SAUCE <^ This sauce as prepared the following way is the best liked among Americans. Take the yolks of four eggs, one- | 3^ r LOUIS* SALADS half a pound of butter, the juice of one lemon. Put the yolks of the eggs, lemon juice, and a small quantity of the butter in a saucepan, stir it on the fire until it thickens, then add some more butter and keep on until all the butter is worked in, being careful not to let it get too hot or it will curdle. Then add three table-spoonfuls of thick cream. In adding cream it improves the sauce, giving it a more palatable taste, especially if served with asparagus. This sauce can be served with all kinds of boiled fish, cauliflower, French artichokes, celery, etc. SAUCE BEARNAISE ^ Boil one finely chopped shallot onion with three table- spoonfuls of tarragon vinegar until the liquid has nearly disappeared. Take the yolks of four eggs, one-half a pound of butter, and the juice of one lemon. Put the yolks of the eggs, lemon juice and a small quantity of the butter in a saucepan. Stir it over the fire until it thickens, then add some more butter, and keep on the fire imtil all the butter is worked in, being careful not to let it get too hot, or it will curdle. At last add one table-spoonful of melted meat-eztract, a little chopped fresh tarragon, chopped parsley, and the juice of one-half a lemon. To be served with steaks, lamb chops, broiled sweetbread, artichokes, or even certain kinds of fish if rich sauce is wanted. SAUCE BORDELAISE ^ First: With two table-spoonfuls of flour put two of butter and one pint rich brown gravy, making some brown sauce. Let boil for some time, half an hour or so. Second: Chop three or four shallot onions very fine, moisten with a glass of claret (Bordeaux), and let boil down to one-quarter of its volume. Then strain the previous prepared brown sauce into it, let boil for ten minutes, season to taste. Add the juice of one-half a lemon, stir into it a piece of table butter the size of an egg and a teaspoonful of chopped parsley. At the last moment add some pieces of marrow or beef, cut in cubes 36 37»IW«>i^«iSI)RSia m s^ (Sh CHAFING DISHES or slices previously parboiled in water. This sauce to be served over steaks or similar dark meats. Brown gravy is made with veal bones, trimmings of chicken, all well browned, with different vegetables like carrots, onions, celery and spices, and boiled for several hours with frequent stirrings, but for the above purpose to be made in a huny about two table-spoonfuls of meat- extract (Liebig's) boiled with a pint of water will answer the purpose. SAUCE ROBERT OR MUSTARD SAUCE 4& Chop three or four shallot onions very fine, moisten with three table-spoonfuls of good vinegar and a little white wine, let the whole boil down to a table-spoonful of liquid. Then add one gill of brown sauce previously prepared, or if not convenient take some brown gravy thickened with a little floiu: mixed with a small piece of butter; when boiling add a teaspoonful of French mustard, salt and pepper, a piece of butter the size of a walnut, stir it up well and serve. This sauce is mostly served with fried or broiled pork chops and tongues. SAUCE ITALIEimE<5S Chop fine one onion and eight caimed mushrooms, fry the onions to a golden colour in a piece of butter the size of an egg. Then add the chopped mushrooms and one heaping teaspoonful of flour, fry together for a few minutes more, then moisten with a glass of white wine and one-half a pint of gravy, add a teaspoonful of meat- extract and three table-spoonfuls of tomato sauce or ketchup. Boil for ten or fifteen minutes, add the juice of one-half a lemon, season with salt and pepper, then add a teaspoonful of chopped parsley before serving. This sauce can be served with steaks or chops and also fish *' au gratin." m 37 !aiMiim^iiM~''^iM»*tetaafm>i i RELISHES HORSERADISH ^ Take the root of a horse-radish, wash well, and scrape the outside until it gets clean and white. Then scrape the whole root in a soup-plate, and mix with it two soup- spoonfuls of bouillon or clear consomme, salt and pepper to taste. To reduce its strength mis some plain white radishes with it and sweeten with a little sugar. In time horse- radish will lose its colour and turn dark; by adding a little cream it will come back to its natural state. VEGETABLE RELISH ji ' -w^sbrxiuiKMf ^mu^ivHfjx 1 * ■ ? i i » ®> CHAFING DISHES EGGS A L'OSEILLE OR SORREL ^ Take six or seven large and soft leaves of sorrel and separate from the stems. Melt an ounce of butter in a saucepan. Add the sorrel and let it cook until it comes to a boil. Drain off the liquid and strain the sorrel through a sieve. Mix with three table-spoonfuls of Hollandaise sauce. Take two poached eggs on toast and ornament with the sauce. Serve hot. EGGS ST. GERMAIN ^ Strain a handful of cooked French peas through a sieve mixed well with three table-spoonfuls of thick Hollan- daise, and ornament two poached eggs on toast with this sauce. Serve hot. EGGS PORTUGAISE <5£ Put two table-spoonfuls of olive-oil in a French frying- pan, and bring to a smoking heat over a brisk fire. Add two finely sliced green peppers and one sliced onion. When brown add two sliced tomatoes and let simmer until the tomatoes are cooked. Add a little diluted corn- starch to thicken it, and ornament two poached eggs placed on some plain boiled rice with this sauce. Serve hot. EGGS ROBINSON ^S£ Take half an onion chopped very fine, and fry in butter until brown. To this add six cleaned chicken livers chopped very fine, and fry the whole over a brisk fire. Drain off the butter and add two or three table-spoonfuls of brown sauce. Let come to a boil and season to taste. Thicken with a little diluted corn-starch, and ornament two poached eggs on toast with this. Serve hot. EGGS MARQUISE ^ Take four hard-boiled eggs and halve lengthwise. Re- move the yolks and strain them through a sieve. Take a shallot onion chopped fine, fry it in butter, adding to LOUIS* SALADS this two table-spoonfuls of cream sauce. Season with salt, pepper and a little nutmeg. To this add the yolks, and mix the whole together well. A thick paste will then be formed, with which fill up the whites of the eggs. Over the tops sprinkle some grated Swiss cheese, and bake to a brown in a very hot oven. Serve hot and orna- ment with a light cream sauce. EGGS A LA MORNAY ^ Poached eggs may be used, or eggs boiled in the shell for five minutes or until solid enough to peel. With a heap- ing table-spoonful of butter and a glass of rich milk make a thick cream sauce, let boil a few minutes, then add two table-spoonfuls of grated Parmesan cheese and a small piece of table butter, season with salt and paprika pepper. Stir until well melted. Put four eggs in a flat baking dish, pour the sauce over them, sprinkle with a little grated cheese and bake in a hot oven for about two minutes tmtil a nice golden colour. Enough for four if only one egg is required. EGGS A LA BENEDICT <5S .^ Poach the eggs, fry or broil as many pieces of ham as eggs, the ham having been cut in circles two and one-half inches in diameter. Split some English mufSns in two, toast and butter them, then put the ham on the muffins, the eggs on top of the ham, and cover the whole with Hollandaise sauce. This sauce can be substituted by a cream sauce with the yolk of an egg stirred into it. One egg for one person sufficient for a light meal. EGGS A LA MEYERBEER ^ Fry four eggs, then cut with a round cutter so that an even ring of the white of the egg is left around the yolk. Fry four small sausages, split and broil four small lamb kidneys, garnish the eggs with these two articles, then pour the blood that accumulates in the cavity of the kid- ney over the eggs and pour a little rich gravy aroimd the whole. For two or four. 48 i^ I ®» CHAFING DISHES TABASCO EGGS ^€ Poach the eggs in milk instead of water, have the milk seasoned with a little salt and tabasco sauce, dish up the eggs on slices- of toast and pour some of the milk over it, just enough to float the toast. Two eggs for one is sufficient. SCRAMBLED EGGS, QUAKER STYLE <€£ Break into small pieces about two ounces of soaked and boiled salt codfish free from all bones, moisten the fish with half a gill of good cream, let it boil down to about two table-spoonfuls of liquid. Scramble four or five eggs in the ordinary way; when ready mix with the fish and dish up on slices of buttered toast. Enough for three. EGGS A LA COQUELICOT ^ Butter pretty freely four timbale moulds about two inches high and one and one-half inches in diameter. Line the moulds with sweet pimentos (they come in cans; the bottoms are cut off and they form little bags and can be pressed easily in the small mould), trim off all that goes over the rim of the mould, then break a raw egg in each. Stand the moulds in a small pan with about one-half an inch of boiling water in it and poach them slowly in the oven till cooked, turn out on round pieces of toast. Pour some cream sauce around them. The bright red of the pimento and the white sauce on the bottom of the dish makes a nice effect. Enough for four. OMELETTE CELESTINE ^SS Break up some macaroons in small bits, mix them with the same quantity of strawberry jam, add a little Curacoa and warm slightly. Make an omelette of the size required, fill with the preparation and turn it over on the plate. Surround the omelette with lady's-fingers, and with a paper comet filled with sweetened whipped cream deco- rate each lady's-finger. Put powdered sugar over the omelette and bum it with a red-hot poker on top. Five macaroons, three table-spoonfuls of strawberry jam, six lady's-fingers, five eggs sufficient for three persons. m 49 w LOUIS' SALADS BEACON OMELETTE <^ Take equal amounts of peaches, pears, and pineapple and cut in small cubes, heat in a small saucepan with some guava jelly and a little Benedictine, and fill an omelette with this preparation. Turn it out on a platter, sprinkle thickly with powdered sugar, and hum it with a red-hot poker. Then pour some rum around it and set fire to it at the last moment before serving. i ( I' I so mmum^inD^^imi M m HOW DIFFERENT SALADS ARE MADE AND SERVED First all materials should be secured fresh, they must be well cleansed, washed without handling, and all water removed as much as possible. The salad should be made immediately before the meal and be kept cool tmtil wanted. Never place a salad in the ice-box where meat is kept. If no objection, a garlic flavour is healthy and improves all salads very much. A slight rubbing of the salad bowl with a clove of garlic or the crust of a small piece of bread rubbed with garlic and put in the salad bowl will improve the flavour of a moderate-sized salad. It is worth knowing that the odour of onion or garlic may be almost entirely removed from mouth and hands by eating celery tops or by rubbing your hands with the tops. Chopped fresh tarragon, chervils, or chives give a fine taste to aU salads. The yolk of an egg will give a good body and improve all salads. To make a good dressing you must have good oil and vinegar. Olive-oil and red wine vinegar are pre- ferred. If you cannot get red wine vinegar you can add a wine-glass of red wine to a quart of dressing, which is made of white wine or cider vinegar. If you run short of oil use melted butter, cream or some gravy of some kind of roast meat, mix with the yolk of an egg. If you run short of vinegar the juice of two lemons to half a wine- glass of red wine will answer the purpose. If your oil gets cloudy or frozen, add a teaspoonfulof salt to a quart and it will clear inside of twenty-four hours. » « s w SALADS Owing to the variation In the sixes of the different kinds of lettuces at different seasons these receipts vary In quan' tlty, but will usually be found sufficient for from two to four people^ CREAM CHEESE SALAD 4^ Take one cream cheese, two table-spoonfuls of butter, three table-spoonfuls of cream, and some chives cut very small. Mix well together with salt and paprika pepper to taste. ROMAINE SALAD ^ Take the heart of a Romaine, don't wash, but wipe with a clean towel, one-half a pint of cream, miy in pepper and salt to taste. This is the proper way to eat Romaine, and the only way it is served in Paris, especially in private famiUes. No dressing. CHIFFONADE OR PANACHE SALAD <^ Miz escarole, chicory, and endives and ornament with cold boiled beets. Serve with French dressing. MARLIAVE SALAD 4^ Mix escarole, chicory and endives, add a sliced Bermuda: onion, flavour with a little garlic and serve with fine herbs, such as chives, tarragon or chervils. Ornament with cold boiled beets. Serve with French dressing. SUMMER SALAD -^ Ornament a salad-bowl with lettuce, sliced cucumbers, tomatoes, celery, sliced young onions, and serve with fine herbs. Add some French dressing. WINTER SALAD 4& Take a small red cabbage, cut very fine. Slice some I smoked bacon in small pieces, put in a casserole and let r LOUIS* SALADS bacon cook for five minutes. Then add a table-spoonful of vinegar, miT cabbage with it and cook for fifteen min- utes. No dressing and to be served hot. POTATO SALAD ^ Take six cold sliced boiled potatoes, one onion chopped fine, add a teaspoonful of chopped chives and mix well together. Put on a platter and ornament with lettuce and cooked beets cut in cubes. I SALADE LOUIS <^ Jl Take three slices of the white meat of chicken, three jl slices of cooked beets, three slices of Swiss cheese, two small boiled potatoes, a raw green pepper, and cut in small cubes. Add the heart of a Romaine lettuce sliced. Sprinkle in a teaspoonful of chopped chives, and mix the whole together well. Ornament with a sliced Bermuda onion and a sliced hard-boiled egg. Add three table- spoonfuls of French dressing. NEST EGG SALAD ^ Line a soup-plate with watercress and sliced Bermuda onions, fill up with three sliced hard-boiled eggs and sprinkle a little Roquefort cheese on top. Serve with French dressing. CHEESE SALAD <5£ Take one Neuchatel or half a cream cheese, one small piece of butter, salt and paprika pepper to taste, some chopped onions and chives and parsley, one table-spoon- ful of olive-oil and mix well together. No dressing. ALSATIAN SALAD ^s£ Take two quarts of sour milk and remove all the water. Add two table-spoonfuls of chopped chives and one tea- spoonful of chopped shallot onion. Mix together well and serve cold with hot boiled potatoes. No dressing. In the summer this salad is very refreshing and will relieve thirst. r ^ ^ (a> CHAFING DISHES SALADE HOLLANDE <€£ Wash one herring in lukewarm water, wipe the skin off, cut in fillets and serve on a few leaves of lettuce, orna- ment with chopped onions, pickles, capers, fine herbs, and when ready to serve put a table-spoonful of French dressing over it. ANCHOVY SALAD ^ Wash half a dozen anchovies in lukewarm water, re- moving skin and bones. Place the fillets in a few leaves of lettuce. Ornament with chopped onions, pickles, ca- pers and fine herbs. Sprinkle over this a chopped hard- boiled egg, and serve with French dressing. SALADE RUSSET Take some fresh cold cooked vegetables, such as beans, carrots, peas, beets, asparagus tips, potatoes and green peppers, sliced in small cubes, and mix well. Place on a shallow dish and ornament with lettuce, sliced Bermuda onions and the boiled white of an egg, and cut in small cubes. On top lay a dozen fillets of anchovies wrapped around the same number of stuffed olives. Serve with French dressing. Sufficient for four people. TOURAINE SALAD ^S Wash in cold water one pound of Malaga grapes, split grapes and remove seeds and mix with lettuce, add one table-spoonful of French dressing. IMPERIAL SALADS Mix one bunch of watercress, two potatoes, Brussels sprouts, cauliflower, and ornament with beet-root. Veg- etables must be cooked and cold. Serve with French dressing. ROBmSON CRUSOE SALAD ^ Take a handful of dandelion leaves and slice three hard' eggs on top. Serve with French dressing. i7 Jt i boiled Pi il LOUIS* SALADS VEGETABLE SALAD <5S Mix celery, tomatoes, cucumbers, sliced fresh vegetables of the season, and ornament with lettuce. Serve with French dressing. POND LE.Y SALAD <5S Take six hard-boiled eggs, shell and put in vinegar in II which cooked sliced beets have been. Let them remain overnight, which will turn the eggs a light pink. Cut off the ends of the eggs and carefully remove the yolks. 1 1 Cut the white carefully so as to look Uke pond lilies, take the yolks and rub melted butter into them, then carefully fill in the mixture in the whites to form the centre. Ar- range on a platter of lettuce. Serve with French dressing. ;| ROYAL SALADS I Take some fresh pineapple, oranges, celery, apples, and II cut in cubes or dice, mix with some mayonnaise into •: \ which a few table-spoonfuls of heavy cream was pre- II viously mixed. Dish up on a shallow salad-dish and k garnish with finely chopped green peppers and sweet jl pimento in little heaps alternating the colour all around ; I the border. Sprinkle a few finely chopped pecan nuts in ! i the centre. WALDORF SALAD ^s 11 Take some peeled apples and the same quantity of the j| hearts of cleaned and peeled white celery, cut in \ small cubes and mix with a well-seasoned mayonnaise. 1 1 Put in a flat salad-dish. Cut some sweet Spanish pepper \ I in long narrow strips and put them over the salad like a 1 1 grating and surround the whole with some leaves of hearts of lettuce. il SHERRY SALAD <^ Take equal parts of apple, celery, and Malaga grapes, cut in small cubes and add a few coarsely chopped walnuts, mix the whole with some mayonnaise dressing. Dish up and surround with lettuce leaves. I I S8 n ®> CHAFING DISHES CELERY AND APPLE A LA PARKER ^ Peel a good-sized apple, cut off the top and scoop out the inside in such a way as to leave just a wall of about one- quarter of an inch thick. Then cut some white celery very fine, mix it with mayonnaise dressing, and with it fill the apple heaping full. Cut a narrow strip of sweet pimento, and trim the rim of the apple with it, also cut a round piece the size of a nickel and place on top. Serve on large yellow lettuce leaves. This salad looks very pretty and is served individually. MACEDOINE DE FRUIT AU MARASQUIN, OR FRUIT SALAD WITH MARASCHINO ^ Different kinds of fresh fruits can be used, such as bananas, 1 1 II oranges, pineapples, and tender Bartlett pears, cut in small slices, also berries in season can be added. Put all in a dish, but keep each fruit separate, sugar to taste and pour some brandy and Maraschino over the whole. Serve ( on a flat glass dish in " bouquets " in such a way as to i I alternate the different fruits and colours, and at last pour i| the juice of the different fruits over the whole. The 1 1 fruits ought to be kept on ice until ready to serve. SALADE FRANCIS <^ Take a cupful of boiled tripe cut in small cubes, half a cupful of boiled calves' head cut in small pieces, and mix together, adding one teaspoonful of chives and a tea- spoonful finely chopped onions. Take a teaspoonful of boiled calves' brain, and mix well with two teaspoon- fuls of French dressing, and mix in with the calves' head. Ornament with sliced beets. Serve cold. Sufficient for three people. SALADE DE BCEUF ^55 Take two cupfuls of boiled beef cut in very small cubes, add half a cup finely chopped celery, a small boiled beet, two boiled potatoes and a green pepper, aU cut in small cubes. Mix together well and add a quarter of a tea- ' 59 y m ^ LOUIS' SALADS spoonful each of chopped chervil and tarragon. Mix in four table-spoonfuls of French dressing and ornament with sliced Bermuda onions. Serve cold. Enough for four people. SALADEDE VEAU^ Take two cupfuls cold roast veal cut in small cubes, one good-sized tomato cut in small pieces, a teaspoonful chopped fine herbs, and one chopped green pepper. Mix together well and add four table-spoonfuls of dressing made from one table-spoonful tomato ketchup and three table-spoonfuls French dressing with a dash of Tabasco sauce. Ornament with a few small veal tongues well trimmed, sliced Bermuda onions and a few chopped truffles. Serve cold. Enough for four people. TOMATOES A LA GRAY^S Peel six small tomatoes and add some chopped chives and chervils. Serve with sauce made of one table-spoon- ful of mayonnaise and a teaspoonful of Hollandaise sauce, mixing the two together well. CUCUMBERS FINE HERBS 42? Peel and slice in thin pieces two large cucumbers, seed them and place in water to which a little salt has been added. Leave in the water for about tvrenty minutes. Then squeeze cucumbers in a piece of cheese-cloth, add a teaspoonful of chopped fine herbs and fiavour with a little garlic. When ready to serve add two table-spoon- fuls of French dressing. j i WHITE BEAN SALAD 4^ |i Take about four cupfuls of cooked white string beans^ I j and while warm add a table-spoonful of finely chopped I onions and serve with two table-spoonfuls of dressing. ) I Only serve this salad hot. 60 asB m Bnt»f^ftSK%^»»(W»etv«i :'.-.-' . -.■■ f- iimi^mHitlii^Z- ®» CHAFING DISHES SALSIFIS SALAD 4^ Take half a dozen good-sized oyster-plants and boil. When done remove all liquid and allow to cool. When cold cut in small cubes and ornament with yellow leaves of the plant. Some Swiss cheese cut in small cubes may be added. Serve with two table-spoonfuls of French dressing. SALADE JAPONAISE iS£ Boil half a dozen potatoes in bouillon, mash them, and when cold add half a cupful of shrimps, half a cupful of veal tongue cut in small squares and plenty of chopped chives. Over this sprinkle a few minced truffles, and ar- range around a long dish, leaving the centre hollow. Or- nament the centre with lettuce and hard-boiled eggs and cooked beets cut in small pieces, adding three table-spoonfuls of French dressing. SALADE AUX SARDINES <5S To half a head of lettuce and half a bunch of water- cress add six boned sardines cut in small pieces, a couple of sprigs of chopped chervil, half a teaspoonful of minced capers and the yolks of two hard-boiled eggs mashed fine. Add two table-spoonfuls of French dressing, not oily. Or- nament with sliced pickled green peppers and sliced lemons. TOMATOES TAYLOR 45S Take two good-sized tomatoes. Peel and slice them and add a few slices of Bermuda onions, one finely sliced green pepper, two sliced leeks, tnro table-spoonfuls of French dressing and half a teaspoonful of fine herbs. BAKER'S ISLAM) SALAD <^ Take a dozen large mussels and boil with a stick of celery. Drain well and add six sliced boiled potatoes, a teaspoon- ful of chopped fine herbs and two table-spoonfuls of French dressing. A small clove of garlic chopped very fine will improve it. Mix the whole well and serve very cold. 61 LOUIS* SALADS ASPERGES LOTHIAN ^5£ Take some yellow Romaine leaves and fill them with as- paragus tips. Place some mayomiaise dressing on top and ornament with green peppers. Use no dressing. CELERY RICHARDSON ^ Take the white stalks of a head of celery and cut in pieces an inch long, and place them in a salad-bowl. Shred the I whites of three hard-boiled eggs and add to the celery. Season with two table-spoonfuls of mayonnaise dressing and one chopped shallot onion. Spread over the top finely chopped yolks of three hard-boiled eggs. Orna- ment the dish with lettuce. SALADE GORDON ^ Take the leaves of a head of lettuce and add a quarter of a pound of Swiss cheese cut in small cubes, two sUced boiled potatoes, and a Bermuda onion finely sliced. Or- | nament with beets and green peppers. Serve with half a | j teaspoonful of fine herbs and two table-spoonfuls of | French dressing. » ' « m Simple M^t^ ittaDe t»ft]^ €l^zm et^HK#fir^>i^.vl.'.'S$f)^||j|^ i iiiiiiiiiiiii I i i S Wi i ill i SIMPLE DISHES MADE WITH CHEESE CHEESE CROQUETTES <^ To one cupful of thick boiling cream sauce made with butter, half milk, half cream and flour, add one pound of good rarebit cheese cut in small squares or cubes, the yolks of two eggs, salt and cayenne pepper. Stir it to- gether on the fire for a minute or tnro, and then put away to cool off quickly. When cold form small oval-shaped flat croquettes, bread them twice in beaten eggs and crumbs, and fry in very hot deep fat. Serve on a napkin. Enough for ten croquettes. CHEESE SOUFFLE AU PARMESAN ^ Heat a piece of butter the size of an egg in a saucepan, stir into it a heaping table-spoonful of flour, let simmer for a minute together. Then moisten with a cup of boiling milk, and stir briskly on the fire for a couple of minutes so as to obtain a light paste or very thick sauce. Add four table-spoonfuls of grated Parmesan cheese while boiling hot, let cool off for three minutes, and then add the yolks of four eggs, season to taste. Beat up the four whites to a stiff froth and mix with the batter. When cold carefully fill some buttered fireproof china ramekin dishes with this, and bake in a moderate oven for about twelve minutes. The ramekins should be only three-quarters full. Enough for about six or seven. RAMEQUmS OF CHEESE ^5£ Take four ounces of rarebit cheese and two ounces of Swiss cheese cut in very small cubes, two oimces grated Parmesan cheese, three eggs, one cup of thick cream, salt, pepper and cayenne. Beat the eggs and cream to- gether, add the three kinds of cheese and seasoning, mix well. Butter some ramekin dishes, put a band of very thin puff-paste around the inside of the dish only half- way to the bottom, but a little higher up than the rim. M 6S Mria ««• i. LOUIS* SALADS Fill it up with the preparation about three-quarters full, and bake slowly for about twelve minutes. It will rise up considerably. Serve immediately like a souffle. Enough for six. ROQUEFORT AU PORT 4^ Take an eighth of a pound of Roquefort cheese, a small piece of butter, a teaspoonful of Worcestershire sauce and two table-spoonfuls of heavy port wine. Add paprika pepper to taste and mix the whole together well. Mix this with cracker dust and serve in the shape of croquettes. CREME AU BAR LE DUG ^5S 11 i| Take a cream cheese and mix it well with two table- spoonfuls of cream, then add a jar of Bar le Due jelly, red or white, mixing the whole together. Serve with hot toasted crackers. CREME A L'EGAW ^ss Take one Neuchatel cheese and mix well with a piece of good butter. Mix in two table-spoonfuls of raspberry jam and serve with hot toasted crackers. It sasssss ^anDtDfcl^e0 1 * i m ar: i .;tPE > -> S >i •<—-.■-. — ""V SANDWICHES To make sandwiches is a plain affair, but a good many do not know how to make them properly and attractively. If the bread is cut thin and of an equal thickness and properly buttered and the meat free from gristle and fat, and cut in nice thin slices, and furthermore, the whole sandwich carefully trimmed into a nice square shape and then cut diagonally, served on a plate covered with a nap- kin, it will always be appreciated. When, however, one gets two chunks of bread with thick pieces of meat be- tween, the butter unevenly spread on the bread, it will rapidly diminish the appetite. Ham, tongue, roast beef, corned beef, lamb, chicken, veal and ham, and turkey sandwiches are all made in the same plain way, — the bread and meat cut thinly and the butter softened so it will spread evenly over the bread. The fresh meat sandwiches are seasoned with salt. With ham, tongue and beef a little French or English mustard may be added according to taste. CLUB SANDWICH ^ Toast two slices of bread and cover them thinly with mayonnaise dressing. Place two slices of chicken, white meat only, on one piece of toast. On top of this place one or two lettuce leaves and sprinkle some salt over it. Put the other piece of toast on top of this, and press the sandwich together a little and trim nicely, and cut the sandwich in two triangles. Serve warm if possible. Sometimes thin slices of broiled bacon, sliced tomatoes and even sliced pickles are added to the club sandwich. Bacon is acceptable, but if the two other articles are added the combination is superfluous. I i 11 SARDINE SANDWICHES -^ Toast two slices of bread and butter them thinly. Take two or three sardines, scrape off the scales, split them in 69 ^ 'm" jja BMrWuffiift -j' '"iv 1-. «s,-M*, ■ *<» ivM*** LOUIS* SALADS two, remove the bone, cover one piece of toast with the sardines, shake a little pepper on top and a few drops of lemon juice. Put the other piece of toast on top, trim nicely, cut the sandwich diagonally and serve warm if possible. WINDSOR SANDWICHES ^ To make four sandwiches mix four heaping table-spoon- fuls of chopped ham and four of chicken with about three table-spoonfuls of thick mayonnaise dressing. Spread this mixture on a piece of bread, cover with another slice and trim. Cut in halves. CREOLE SANDWICHES ^ Take six table-spoonfuls of chopped chicken, two table- spoonfuls of green peppers previously parboiled and chopped fine. Mix with this two table-spoonfuls of may- onnaise dressing. Add salt to taste and a pinch of chopped parsley. With this make a regular sandwich, trimming the crust. DUBNEY SANDWICHES ^^ i Take six table-spoonfuls of chopped chicken, two or three ! table-spoonfuls of mayoimaise dressing, a teaspoonful of finely chopped onions, a pinch of finely cut chives, salt j and pepper to taste. Mix well together and spread on I toasted bread and cover with another piece of toast. i Trim the edges. 70 EGG AND LETTUCE SANDWICH <^ Cover one slice of bread with mayonnaise and shredded | lettuce. Butter the other slice and cover with one chopped hard-boiled egg. Add plenty of salt and put the | two pieces together. Trim and cut lengthwise in two I pieces. i m <& CHAFING DISHES SANDWICH AU FOIE GRAS ^^ Remove all the grease from a small pate de foie gras. 1^ I Strain this through a sieve and spread it over a slice of thin bread. Cover it with another slice. With a small cutter, half-moon or other fancy shape, die out three or four small sandwiches from this sUce. CAVIAR SANDWICHES CHAFING DISHES GOOSEBERRIES ATJ MARASCHmO <5£ Take a cupful of ripe gooseberries, wash and dry them well, sprinkle a table-spoonful of powdered sugar over them and add a liqueur-glass of the juice of Maraschino cherries. RASPBERRIES AU VIN BLANC 4S To a cupful of raspberries add a liqueur-glass of Grenadine and half a glassful of good white wine. Sweeten to taste. BLACKBERRIES AU CASSIS ^^ Take two cupfuls of blackberries, wash and drain well, add one table-spoonful of sugar and the juice of half a lemon, and one liqueur-glass of Cassis. Serve on a dish ornamented with sliced apples. GOOSEBERRY FOOL <& Take one quart of gooseberries, three-quarters of a potmd of sugar and a half a cup of water and boil until cooked. Strain through a fine sieve and let cool until ice cold. Then carefully mix a pint of whipped cream with this. Serve in a deep glass dish, surrounding the gooseberries with sponge drops or lady's-fingers. STRAWBERRIES A LA ROMAINE 4^ Take a quart of strawberries well picked and sprinkle over them about three table-spoonfuls of powdered sugar. Pile on a deep glass dish and put on ice for an hour or more. When ready to serve take a pint of plain sherbet in a bowl, stirring it with a wooden spoon, and add a glass of champagne and two liqueur-glasses of Mara- schino. Cover the strawberries with this sherbet and serve immediately. RASPBERRY TARTLET MERINGUE ^ Line six fancy tartlet moulds with thin pie crust dough. Fill with cracker crumbs and bake untU crisp and golden 77 LOUIS' SALADS brown. When cold remove the crumbs. Miz half a pint of raspberries with some powdered sugar and fill the tart- lets with this, high in the centre but away from the rim. Take the whites of three or four eggs and beat to a stiff froth, and mix in three or four otmces of powdered sugar. Cover the berries with this meringue. Bake in a moderate oven for six or eight minutes. PEACHES AU KIRSCH ^ Take two peaches, peel and cut in halves and remove the stones. Fill the cavities with crushed almonds. Make a sauce from half a wine-glass of good white wine, and a liqueur-glass of Kirschwasser. Sweeten to taste and pour over the peaches. BLUEBERRIES AU VERMOUTH ^ Take a cupful of blueberries, wash and dry them, add a table-spoonful of powdered sugar and about a wine-glass- ful of French Vermouth. Ornament with sliced pineapple. FIGS AU RUM ^S£ Take a quarter of a poimd of dried figs and place in a deep platter or bowl. Add a wine-glassful of Jamaica rum and one teaspoonful of powdered sugar. Set fire to this, and keep stirring well tmtil the rum is all burnt. t*««i*»a^js".!3g ^j L >i niiwwm ia aiii a rM aiiMw — j umiM^ u m ! i lj i , ita^^^H v^^ . ■ - -wa-*emt^^i'»tMmKMB^ifim ^1 ^i four faljottrfte M^W WVmvWtW'^^sM^i aaaaarem»f»fsanaifi FOUR FAVOURITE DISHES I CHICKEN EN CASSEROLE ^ Some cooks think that in making this dish if all kinds of vegetables are cooked with it, it will be an improvement, but in the end it is usually more like a vegetable stew than a chicken en casserole. To prepare it properly takes time; at least an hour or more for a medium-sized chicken. Take your chicken cleaned and dressed, and place in a casserole with a piece of butter the size of an egg, and roast it in the oven for about half an hour, then add one small onion cut thin, two slices of bacon, two fresh mushrooms and a little celery. Let cook together for about ten minutes in the casserole with the chicken. Then sprinkle half a tea- spoonful of flour over the whole, moistening with a cup- ful of brown gravy or rich stock and two table-spoonfuls of sherry. Season well. Put the cover on and let it sim- mer for half an hour or more. The chicken must be well cooked and the gravy boiled down so as to have just enough to go around for the two or three diners. Serve with a napkin placed around the casserole. (EUFS A LA NEIGE OR FLOATING ISLAND ^ Take one quart of milk slightly sweetened and flavour with vanilla, put In a shallow pan and let come to a boil. Take the whites of six eggs beaten to a stiff froth, and add three otmces of powdered sugar, mixing carefully. Take this light meringue in heaping big spoonfuls, smoothing it on top so as to obtain the shape of a large egg and dip them in the boiling milk. Make about seven or eight of these egg-shaped masses. Let simmer for two or three minutes, then turn them over carefully and let them cook three minutes more. Remove them from the milk and put them on a napkin to drain and cool off. To the milk that is left add a little more sugar and the yolks of 8i at ^^ i u^a.tiitsaii'ita^f LOUIS* SALADS !) six eggs, making an ordinary custard. If you want it \i thicker add a little corn-starch. Strain the custard into a deep glass dish, and when cold put the snow eggs on top. it MUSHROOMS UNDER GLASS COVER ^ i\ i I \\ First procure a small round blazer and instead of a tin | 'I : cover use a glass globe or cover for it. Second, butter 5 [ I i 1 i your dish very well, put a large piece of toast m the dish, |j !; pile about twelve small peeled mushrooms on top of the ' I ; ; toast, put on a piece of maitre d'hotel butter the size of I ; ; one-half an egg, sprinkle a little salt over it. Then add |! W one-half a gill of cream, two table-spoonfuls of sherry wine. Put the cover on and let it simmer over a slow fire II II for about fifteen minutes' actual cooking. Should the cream boil down too quickly add a little more, but it is better not to lift up the cover until ready to serve, to 82 i OMELETTE SOUFFLE ^ Is 'A Take the yolks of four eggs, place in a bowl and add four " ' I '' I i i ^ heaping table-spoonfuls of powdered sugar and half a || ii i I teaspoonful of vanilla extract. Beat together vigorously ; with a spoon or a small wire whisk for five or six minutes. I j 11 Take the whites of seven or eight eggs, put in a bowl, and beat to a very stiff froth. Now mis the yolks and whites together very carefully, so that the beaten whites will not be worked up too much; that is, be sure the whites keep their firmness. Then pile the mixture on a slightly but- tered silver or metal dish, smooth it over with a knife so as to obtain a dome-shaped form, and bake in a very | moderate oven for about twelve minutes or more and serve immediately. Any other flavour than vanilla can be substituted. Some fresh strawberries or similar fruit previously sugared can be put on the bottom of the dish. To make the omelette souffle a success two things have to be taken into consideration. First, that the whites of the eggs are beaten to a stiff froth, and second, that the mixing together of the whites and yolks of the eggs be done very carefully with a flat wooden spoon. i ;^^>;M%».r<>Ci(sn-BW{s£> w ' ®> CHAFING DISHES preserve the flavour of the mushrooms. (For maitre d'hotel butter, take three table-spoonfuls of butter, three teaspooufiils of chopped parsley, one teaspoonful finely chopped onion, and juice of half a lemon. Salt and pepper to taste, and mix well.) f 1^ m 83 — i ii ij L wE y**^*» «im a iMMW iii !l^ I HINTS ON CARVING Before I enter into details about carving meats, poultry, game, etc., I would Uke to say that a piece of meat com- ing " red hot " to the table from the oven is very difficult to carve, as the slices will shrink up, lose blood, and not appear very attractive. A piece of beef, ribs, loin, etc., or a saddle or leg of mutton, etc., should have a chance to rest on a warm place for about ten minutes or more be- fore carving so that the meat can " settle down " as I may call it, and then it can be carved much better. All kinds of poultry before roasting or boiling should be tied up with a string in such a way that the breast of the fowl sticks out well above the legs, — this is a great advan- tage to the carver. A piece of beef like ribs of beef should be properly trimmed of gristle, fat and bones before send- ing it to the dining-room. Concerning mutton, all the red skin on the leg or loin should be removed before roasting, otherwise when cooked it is so crisp that no knife can pass through it easily. ROAST CHICKEN ^ To carve a roast chicken, remove the two legs, make a cut between the leg and breast, stick the fork in the thick part of the leg and lift it up from the carcass, cut through the joint between the drumstick and second joint and cut the second joint lengthwise in two. Cut the breast in four pieces, first take the two wings nearly the entire length of the breast and cut the centre of the breast lengthwise in two, following the breast-bone with the knife. Smaller pieces on the carcass like the oysters and wing-bone piece can be taken off easily. ROAST TURKEY -SSS To carve a turkey take the legs off first, carve them in pieces, especially the second joint. The drumstick is gen- Lerally full of sinews, but they can be removed before g* I :: ^ LOUIS* SALADS roasting. Then start to carve the breast in large thin slices, starting at the wing and going up the breast until the breast-bone is reached. ROAST GOOSE ^ To carve a goose first remove the legs, then the wish- bone, cut down to the carcass on each side of the breast- bone, then start to slice off the breast. Unlike carving a chicken, start right on the top of the breast from the right to the left, slanting down to the wing. This will give you large thin slices; cut the legs the same way as with a turkey. WILD DUCK am3M rj&wi^.'-'^^ia.iat.-i i'sn'ftAaja.ivi ®» CHAPING DISHES first giving better slices, while the second is more econom- ical. Start at the steak end and cut straight down against the grain until the bone is reached. Cut as many slices as needed and then pass the knife along the bone, relieving the slices from the meat on the other side of the bone. This way will give good regular pieces of meat. For the more economical way, carve the whole leg at once, start- ing at the small or shin end, cutting straight down across the grain to the bone. When the whole side is cut in slices, pass the knife along the bone, removing the pieces. Turn the leg over and carve the other side in the same manner. HAM<€ Do not remove the bone before cooking, as with the leg of mutton. When well cooked, the ham will loosen itself and can easily be removed. In carving, proceed in the same manner as with the leg of lamb or mutton. at ''^>»^»4^'<4n«isian i^ & k ifflssrarts^BHr: - i^i'jumsiswvuK m HOW TO MAKE A BILL OF FAKE OR MENU Menus fall in three different classes, — the first for young ladies, second for ladies and gentlemen, and third for gentlemen or gourmets. All are practically governed by the same rule. You must see that the meats, and so forth, yary, — Ught and dark meats, — and that the sauces are of different colours and taste, that you have not two or three fried courses in the same dinner, and the same refers to sauces " brown " or " white." Luncheon or dinner for young folks (ladies especially) should consist of light, delicate things attractive to the eye, but tasteful to the palate. For a mixed dinner of ladies and gentle- men some good " recherches " dishes ought to be selected, as these diners are more or less capable judges about good things, especially " entrees " hot or cold. For the third class, a gentlemen's diimer, good, substantial, but plain dishes ought to be selected to tickle the gourmand's palate. Cold, appetizing dishes of some kind, chaud-froid or galantins, are welcome in summer, but not so much ap- preciated in cold weather. Fishes that are just in season ought always to be selected; the same thing is true of vegetables and game. Canned vegetables should be avoided as much as possible. Salads like cucumber and tomato should be served with the fish, green salads like lettuce, Romaine or escarole with small birds or chicken; celery or fancy salads like Waldorf or similar combinations with wild ducks or game of any kind. One vegetable and some kind of potatoes are suflicient to be served with the grosse piece or joint. Hot cheese, like cheese croquettes, ramequins of cheese and croutons, served before the des- sert or ice-cream, are preferred in diimers to cold cheese. Three menus to illustrate the different classes of lunches and dinners are given herewith. 93 m LOUIS* SALADS A LUNCHEON FOR YOUNG LADIES Grape-fruit au Pommard Essence of Chicken in Cups Fried Whitebait and Oyster Crabs Tartar Sauce Spring Lamb Chops Beamaise Sauce Petits Pois a la Francaise Broiled Plover Romaine Salade J; if Omelette Souffle al a Vanille I ; DINNER FOR LADIES AND GENTLEMEN I'' ; ' ■: I I Oysters Cream of Celery Paupiettes of Trout au Vin Blanc Cucumbers Bouchees de Champignons Frais Filet de Boeuf Pique Milanaise Pommes de Terre Parisienne Haricots Verts Frais Ris de Veau a la Maryland Asparagus Hollandaise Sauce Poulet de Serre Roti Salade Escaroles Ramequins de Fromage Glaces Fantaisie Cafe Gateaux Varies i ii ar^ — )S m ■M!i-v«>n;>»u('T« 11 ®> CHAFING DISHES GENTLEMEN'S DINNER Canapes de Caviar Oysters Clear Mock-turtle au Madere Smelts Saute au Berre Tomatoes Ciboulettes Mousse of Virginia Ham Champagne Sauce Saddle of Mutton Flageolet au Beurre Pommes Chateau Breast of Chicken Sam Ward Terrapin Maryland Sorbet au Kirsch Canard Sauvage Salade de Celery Croquettes de Fromage Hombiere aux Marrons Gateaux Assortes Fruits Cafe I; ^ •• < s f I' \l i> 'l I: n FOUR MENUS FOR SMALL CARD PARTIES Sufficient for four people I. BAKED AND DEVILLED LOBSTER SCOTCH WOODCOCK I ! j I CELERY AND APPLE SALAD I ! if CREAM CHEESE AND TOASTED CRACKERS BAKED AND DEVttLED LOBSTER <^ Split two live lobsters and open the claws. Take out the tomaly, break it up with a spoon, and add to it a teaspoon- ful of English mustard, two table-spoonfuls of Worces- tershire sauce, a little salt and cayenne pepper, and mix up to a paste. Season the lobsters with salt, put them in a baking tin and bake in a hot oven for about twelve minutes. Then cover the split lobsters with this prepara- tion, also the opened claws. Sprinkle some bread crumbs over the whole, add a little drawn butter and bake for another five minutes in the oven. Serve with sliced lemons. SCOTCH WOODCOCK ^ Scramble four eggs in the usual way, adding a few drops of Worcestershire sauce. Toast four pieces of bread and trim them to an oval shape about three inches long and two inches wide. Save the small pieces left from the trimming. Spread anchovy paste or anchovy butter on the oval pieces and on top of this place the scrambled eggs. From the small pieces of toast make eight little triangles and place upright in the scrambled eggs, on each end of the oval pieces, imitating the head and tail of a bird. Serve hot. CELERY AND APPLE SALAD ^ Cut two apples and two stalks of celery in small cubes. Mix them together well and add three table-spoonfuls of well-seasoned mayonnaise. Place in a dish garnished with lettuce leaves, and serve with the cream cheese and I toasted crackers. I 99 » ' ^g I LOUIS* SALADS II. OYSTERS FRIED IN CRUMBS BROILED LAMB KIDNEY AND BACON TOASTED CHEESE OYSTERS FREED IN CRUMBS ^S5S Heat twenty oysters in their own liquid just enough to stiffen the oysters, drain them well, then roll in flour, dip in beaten eggs and then in bread crumbs or cracker dust. Try to give them their natural shape and fry them in hot fat or butter, serve with pieces of lemon, and dish them up on a napkin. BROILED LAMB KIDNEY AND BACON ^ Split four lamb kidneys three-quarters through and stick a toothpick across them so as to keep them stretched open and broil them on a brisk fire. Toast four small pieces of bread cut roimd, about the size of the kidney. Butter the toast, place a kidney on each piece, put a small piece of parsley butter in the cavity of the kidney and surround the whole with thin strips of broiled or fried bacon. (Parsley butter, called beurre maitre d'hotel in French, is simply good table butter mixed with a little salt, pepper, lemon juice and chopped parsley.) TOASTED CHEESE ^55 Cut four slices of bread four inches square, toast and ' butter them. Cut four slices of rarebit cheese the same size, put them on top of the toast and bake in the oven till the cheese is thoroughly melted. Serve hot. A little ready mixed English mustard spread on the buttered toast will make the dish more spicy. J. HEl«KAeilS'SeOHKiVI«tlKUW»»»i)l«JMI ■sfon.'K'aMiaMW'iiBaarM B i Mm Mng <8l CHAFING DISHES nL STEWED TRIPE CREOLE BEEFSTEAK SANDWICH WITH MARROW WELSH RAREBIT STEWED TRIPE CREOLE <5S Take one green pepper, one onion and two mushrooms, cut them in small cubes, and fry with a piece of butter the size of an egg till nicely coloured. Add to this one pound of honeycomb tripe cut in long narrow slices, moisten with a glass of white wine and let boil for ten minutes, then add one-half a gill of tomato ketchup, one finely chopped pimento, a little chopped parsley, and salt to taste, let cook for another five minutes and serve in a covered dish. BEEFSTEAK SANDWICH WITH MARROW ^ Make eight slices of toast. Broil a small sirloin steak and parboil about two ounces of marrow of beef. Chop the marrow and spread on four pieces of toast, cut the steak in very thin small slices and cover the marrow with it, spread a little mustard on the other four slices of toast and cover the meat so as to finish the sandwich. Place in the oven for a few minutes so as to serve hot. Season with salt and black pepper. WELSH RAREBIT ^ Mix together in the chafing dish one wine-glassful of ale, one teaspoonf ul of Worcestershire sauce, one-half tea- spoonful of English mustard. Then add one-half a pound of cheese cut fine, season with salt, black and cayenne pepper. When the liquid gets boiling hot and the cheese begins to melt stir it up vigorously with a spoon so it will become very smooth, let it come to a boil, stirring it all the time. Then pour it over some toasted bread, plain or buttered. Crackers can be substituted if no toast is on hand. If the rarebit is wanted short (not stringy), the yolk of an egg can be added at the last moment. lOI » -jS 8, h il 11 •! LOUIS* SALADS IV. FINNAN-HADDIE A LA CREME BROILED QUAIL ON TOAST ji WINDSOR SANDWICHES i ; FINNAN-HADDIE A LA CREME ^£ I 1 1 Parboil half a smoked haddock, break in pieces free from U skin and bones and put in a saucepan with a cup of cream. Let boil, and thicken with one teaspoonful of diluted corn-starch. When boiling season with salt and if pepper. Serve on toast. 9' BROILED QUAIL ON TOAST ^£ Split four quail, season and butter them, and broil till done. Put each bird on a piece of toast, and pour a little melted butter over it. Serve with watercress. WINDSOR SANDWICHES ^ Take four table-spoonfuls of finely chopped chicken, the same quantity of chopped ham and two of chopped olives. Mix together with two table-spoonfuls of mayotmaise dressing. Spread this preparation on four slices of toast and cover with other pieces of toast. f m fclCiW(iVlJ»r!I'j'tC--r-J-.-r'."JT/iU'»'ai 9W ■itnif»n-VJUJ»aH'^.9^'mmi for §mv €>i(»n mecetpt0 if m/tmntijaifei^Ksis^ i'-jcj:^/^ ■MACrtfJMOIMUtaH for ^our €>iDn Eeceiptjs ^ & m^inisiiHi'iSfiasm \r' fov pom €>tDn Bece(pt0 ii \l ?! Is' SI i ii VmkS.. 'MSiBimmtisKrncArarifi^em^iWiim : -i-)aiia^»tmni'9t Ait! i miBit mtl»^ !fot ^mx flDtun mecefptjj aizz: ^s siMSmw^bea-iat'S^tMimimtvi'm^iew^iemets mn mm m Hwm eammmumn mw m iii . - - ■^vft-t'omao' '^K for pour Ottjn mai^t^ !! a> ZZZIB INDEX CANAPEES Batons Canape Canape Canape Canape Canape Canape Canape Canape Canape Canape Canape Canape Canape Canape de Sardine a I'Allemande a I'Indienne a la Reine a la Russe Baltimore Belmont Careme . Demidoff Modeme Nantaise Norwegian Suedoise Virginia Whitney CHAFING DISHES . Chicken .... Chicken and Mushroom Regence Creamed Chicken Creamed Chicken with Rice Curry of Chicken, Bombay Style How to Use the Chafing Dish Shell Fish .... Clams a la Creole Clams a la Poulette Curry of Lobster Fried Lobster in Crumbs Lobster in Cream Minced Lobster on Toast Oyster Crabs and Sweetbread a la Oyster Crabs Astoria . Oysters a la Neuburg . Oysters a la Poulette . Oysters a la Somerset . Oyster Stew Oyster Stew, Philadelphia Style Panned Clams Paimed Oysters . Miscellaneous Golden Buck Minced Mushrooms, Virginia Style 109 Gourmet 9 12 13 13 12 II 15 13 II II 12 13 12 14 13 14 21 29 29 29 29 29 23 25 26 26 27 28 28 28 27 27 26 25 25 25 25 27 25 31 32 31 i ail! i — ~~ ....^ g ^*-"^ "1 4 INDEX Mushrooms in Cream 31 il i Welsh Rarebit . Yorkshire Buck . 1 EGGS .... Beacon Omelet . Eggs a I'Argenteuil Eggs a la Benedict Eggs a la Coquelicot . Eggs a la Meyerbeer . Eggs a la Momay Eggs a rOseille or Sorrel Eggs Andalouse Eggs Fine Herbs 31 32 43 so 46 48 49 48 48 47 46 i 46 Eggs Marquise . 47 Eggs Portugaise 47 Eggs Ravigotte . 46 Eggs Robinson . Eggs St. Germain Eggs Soubisse . 47 47 45 Eggs Villeroi Omelette Celestine Scrambled Eggs Chasseur 46 49 4S Scrambled Eggs, Quaker Style 49 Scrambled Eggs with Fresh Mushrooms 45 Scrambled Eggs with Green Peppers 45 Scrambled Eggs with Tomatoes . 45 Tobasco Eggs 49 1 i FOUR FAVOURITE DISHES . l Chicken en Casserole .... Mushrooms under Glass Cover Oeufs a la Neige, or Floating Island Omelette Souffle .... 79 81 82 81 82 FOUR MENUS FOR SMALL CARD PARTIES . 97 FRUIT DESSERTS 73 Bananas au Cerise 76 1 Blackberries au Cassis 77 Blueberries au Vermouth 78 Cantaloupe Whitney .... 76 Cherries au Rum 76 Creme au Kirsch .... 76 Creme aux Almonds .... 76 Figs au Rum .... 78 Gooseberries au Maraschino 77 Gooseberry Fool 77 Grape-Fruit .... 75 Macedoine of Fruit Chaimcey Olcott 76 Oranges 75 Peaches au Bordeaux . 75 Peaches au Kirsch 78 Pears au Vin Blanc 75 Pineapple . 75 sE no 1 m INDEX I Raisons au Rum Raspberries au Vin Blanc . Raspberry Tartlet Meringue Strawberries a la Romaine . Strawberries au Kirsch Watermelon au Champagne HINTS ON CARVING Ham Leg of Lamb or Mutton Roast Chicken . Roast Goose Roast Turkey Saddle of Mutton or Lamb Wild Duck HORS D'OEUVRES . Anchovies Melba Devilled Sardines on Toast Stuffed Celery . Thon Marine and Lettuce HOW DIFFERENT SALADS ARE MADE AND SERVED HOW TO MAKE A BILL OF FARE OR MENU . HOW TO USE THE CHAFING DISH RELISHES .... Chow-Chow English Mustard Home-made French Dressing Home-made French Mustard Horseradish Vegetable Relish Vinegar for Home Use SALADS Alsatian Salad . Anchovy Salad . Asperges Lothian Baker's Island Salad . Celery and Apple a la Parker Celery Richardson . , . Cheese Salad . . ' . Chiffonade or Panache Salad Cream Cheese Salad . Cucumbers Fine Herbs 75 77 77 77 75 76 85 89 88 87 88 87 88 88 17 19 19 19 19 53 91 23 39 41 42 42 41 41 41 42 51 56 57 62 61 59 62 56 55 55 60 Mow Different Salads Are Made and Served 53 Imperial Salad 57 Macedoine de Fruit au Marasquin, or Fruit Salad with Maraschino .... 59 t E s n=izi_^: 1 e s INDEX I Marliave Salad 55 Nest Egg Salad . . 56 Pond Lily Salad . . 58 Potato Salad - 56 1 Robinson Crusoe Salad Romaine Salad . 57 1 - 55 i Royal Salad - 58 1 Salade aux Sardine . 61 1 Salade de Boeuf . 59 Salade de Veau . . 60 Salade Francis . 59 1 Salade Gordon . . 62 Salade Hollande . 57 Salade Japonaise 61 Salade Louis 56 Salade Russe 57 Salsifis Salad 61 Sherry Salad 58 Summer Salad . 55 Tomatoes a la Gray , 60 Tomatoes Taylor 61 Touraine Salad . 57 Vegetable Salad . 58 Waldorf Salad . 58 1 i White Bean Salad 60 ; Winter Salad 55 1; |f SANDWICHES 67 1: i ; Anchovy Sandwiches . 71 Caviar Sandwiches 71 Club Sandwich . 69 Creole Sandwiches 70 Dubney Sandwiches . 70 Il Egg and Lettuce Sandwich . 70 1 |l Melba Sandwiches 72 1 il Neuchatel Sandwiches 71 1 j H Puree of Sardines and Egg S andwiches . 71 il : 1 Sandwich au Foie Gras 71 Sardine Sandwiches 69 ; Windsor Sandwiches . • 70 SAUCES .... 33 Hollandaise Sauce 35 Mayonnaise Sauce 35 Sauce Beamaise 36 Sauce Bordelaise 36 Sauce Italienne . 37 Sauce Ravigotte 35 Sauce Remoulade 35 Sauce Robert or Mustard Sauce . 37 Tartar Sauce 35 SIMPLE DISHES MADE WITH CHEESE . 63 Cheese Croquettes .... 65 Cheese Souffle au Parmesan 112 65 ^ SS f 4 1 INDEX Creme a PEgan 66 Creme au Bar le Due . ..." 66 Ramequins of Cheese . ..." 65 Roquefort au Port 66 i "3 »i^tWiiiniiiiiiiiiBW d "^r sa^^ 4 SALADS and CHAFING DISHES By LOUIS MUCKENSTURM This is really the work of three masters in the art, two of whom are head chefs at the principal clubs of Boston and the third holding a responsible position in a leading Bohemian re- sort. The receipts are new and prepared purposely for this book. The quantities given in each receipt are for a small given number of people, a feature not to be found in any other work of a similar nature. Printed in two colors on buff paper. Oblong. Bound in cartridge-paper. Pricey 50^^!^^^ Full cloth, side and back stamped in inks. $1.00 LOUIS' MIXED DRINKS WITH HINTS FOR THE CARE AND SERVING OF WINES By LOUIS MUCKENSTURM In this timely and suggestive volume, the work of the above epicures, there is not only a list of how to make and serve mixed drinks, but there is an important contribution on the care and serving of wines which will be of service in the private fam- ily, as well as to the restaurateur. Uniform with above, oblong. Bound in cartridge-paper. Price, 50 cents Full cloth, side and back stamped in inks. $1.00 'S. !^" &j^ nffA\f*Xtmt^Mmitli P^^^ n m ar »aw n iwu i '» i wam n MnsMVi^neiinifi ^