J j i^.j l>l t < >11MI I» WJ-.H II Il i .'l- I .FI ii "Ji.i> i iIiliilfJr r > | ta ai CT Ji"^ i ] ^ k \( ' I'' l\ i y ll 'It 1 1 ' Ih *■' f 1 1 tu 1*1 *r 1 i. . BftRBIBfeiaWS^^*-''" ' I 3 m FROM THE LIBRARY OF James B. Herndon, Jr. PRESENTED BY HIM TO THE School of Hotel Administration CORNELL UNIVERSITY i--,^i?jtia'mmm mmfiitff^^i>^Y^m''''>i'.' % ap .,j.. TV _^_ Cornell University Library ' TX 715.M924 Louis' Every woman's cook book, 3 1924 000 595 995 m i! 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/cu31924000595995 ■ !■' > j LOUIS' EVERY WOMAN'S COOK BOOK 1; II iSr——M fi 3iS Every Amjinani" Cook. Book, 4> guisjy^uckensturm/ H'M- Caldwell Co' Boston, ii^ji'?. New York I'VfWipliMmMM^aM! lis Copyright, igio. By H. M. Caldwell Co. Ptihlished simiiltaneimsly in the United States, Great Britain, Canada, and British Possessions 321S Elecirotyped and Printed by THE COLONIAL PRESS C. H. Simonds &» Co., Boston, U.S.A. i i m PREFACE The object of this cook-book is to reach the housewife who has personal charge of her kitchen. It is arranged in such a manner that selections may easily be made from the recipes for a small or large menu, for either a luncheon or dinner. First are given small appetizers, followed by the soups, such as clear, cream, puree, rich, fish, shell-fish, and essences. The fish recipes are arranged in a similar way, also the entrees of poultry, game, and meats. These are followed by roasts, joints, game, and birds. Some recipes for vegetables, which may be served as secondary entrees, are given. A variety of hot cheese dishes are included, and also some odd salads. A few sweet entremets or desserts and ice-creams follow, together with some suggestions for making palatable dishes from things left over from previous meals. This book is not intended for professional cooks of large catering places, but is written with a view to reach the methodical housewife, who wishes to get the most suitable recipes for her simple luncheons or elaborate diimers. In many of these recipes are references to various other recipes in the book, which can easily be found by reference to the index. li S i z^ ^ i g if 1 t i* ! i» ^ TABLE SERVICE First cover the table with a woollen cloth to protect the polished surface from hot dishes. Put on the table- cloth, taking care to have it extend fifteen or twenty inches over the edge of the table. The plates should be set at least eighteen inches apart, the forks being placed on the left, the spoons and knives on the right of each plate. Napkins should be folded and put on each plate. In olden times the bread was put into the napkins on the plate, but at present it is passed around after soup is served. On the right of each plate are arranged in a circle the glasses to be used during the dinner, — one glass for cocktail or sherry which should be served with the relishes, another for white wine to be served with the fish, a glass for the Bordeaux to be served with the entree, and one for the Burgundy to be served with the roast. If champagne follows, the glasses should be set on the table when the wine is ready to be served. Liqueturs are served in special glasses after coffee. All wines and cordials are kept on a sideboard or table. Salt and pepper shakers should be placed in the spaces between the plates. Relishes, such as radishes, olives, salted nuts, or bonbons, should be placed at each end of the table, while flowers may be spread over the table in a natural manner pleasing to the eye. Keep fruit in the centre of the table. Place the menu, if any, on the napkin in a manner easily to be seen. The various meats served during the dinner should first be placed on the table and then taken away to be carved and served. Each guest should be served on his left, while dishes should be removed from the right. After the roast has been served, carefully brush the table and serve dessert, following which coffee should be served in the salon. At small dinners, coffee may be served at the table after the dessert. If this is done, all tableware should be removed before serving coffee and cordials. B»^«gME!^.'i.'VfS.' LOUIS* £V£RY WOMAN'S COOK BOOK When Served. Guests. Remarks. i i ! y f- M LOUIS' EVERY WOMAN'S COOK BOOK small thin diamonds, aind put five of them together in the centre of the canape to form a star. Dip the edges of the canape into finely chopped pistachio nuts, so as to form a thin green border. TARTINE DE FOIE GRAS <5* With some puff-paste prepare some low pate-shells, about one-half an inch deep. Remove the cover. Rub a small pate de foie gras through a sieve, and work it in a small bowl until it becomes smooth. Then add to it four tablespoonfuls of whipped cream and a little salt and pepper. Put this preparation in a paper cornet, with a fancy tube, and press it into the cavity of the flat pate. Put a round slice of truffle on top of each tartine. TARTINE A LA RUSSE ^ Prepare some low pate-shells as for the previous recipe. Cut into small cubes six fillets of Russian sardelles, three slices of smoked salmon, and one hard-boiled egg. Mix the whole with a tablespoonful of mayonnaise dressing, and put this preparation into the cavity of the pates. Cover the filling with sardine puree (see recipe for canape of sardines), and lastly put one-half a tea- spoonful of caviar in the centre of each tartine. I! I; 3 J^= -..^^.-:^=a LOUIS' EVERY WOMAN'S COOK BOOK If When Served. Guests. Remarks. ■J i M €- II SOUP STOCKS i How to prepare the dlf/erent stocks or boalllon for all kinds of i \ soups I? PLAIN STOCK, BOUILLON, OR MARMITE ^ | This stock or bouillon is the foundation of many kinds of soups, and may be used for different kinds of sauces, puree, soups of vegetables, and similar things. Take eight poimds shin of beef and three potmds knuckles of veal. Some carcasses of chicken or necks, wings, or gizzards of fowl should be added, as they im- prove the stock, but they are not absolutely necessary. Add two onions, one carrot, one stalk of celery, one leek, one bay leaf, one teaspoonful of whole pepper, two cloves, and a few sprigs of parsley tied up in a bunch. Put all this in a stock-boiler, and cover with about ten quarts of cold water. When it comes to a boil skim well, add two tablespoonfuls of salt, and let simmer slowly for about four hours. Occasionally take off the grease that floats on the top. This stock should be very clear, and of wholesome flavour. Strain through a soup- cloth, and put away for further use. WHITE STOCK OR FOND BLANC <^ \ This stock is to be used for all kinds of cream soups, purees, and essences. \} Take six pounds knuckles of veal, two fowls, and the i: same garnishing of vegetables as for the previous recipe. I I Parboil the fowls and veal bones first; wash off the I j scum, and then place all in a kettle with about eight I i quarts of water, and let it boil slowly on the range for about four hours; then strain through a cloth. You will have from four to five quarts of stock left after four hours' boiling. The stock should be nearly in a ■f; jelly when cold. The fowls should be taken out when i cooked, as it does not require so long a time to cook i them, except when they are very old and tough. I 4 p \. • <"«a»t«w«*'rAi,'. v. t/smommfrnmsKm i^AsiUfteasfcai-^ ',—. ■■ ■ v ms i'tf ^mmv'^-' wv; 4i^ ■■ LOUIS* EVERY WOMAN'S COOK BOOK '^ When Served. Guests. Remarks. | I i I gH^ :;^^ ■i*,^. »."':* M i IN! V ! ii A ^^ LOUIS' EVERY WOMAN'S COOK BOOK 1| The meat of the fowls may be used for various pur- l| poses, such as salads, croquettes, minced chicken, etc. |. FISH STOCK ^ '! For chowder, bisque, or fish sauces. Take the heads, bones, and skins of fresh fish, such as cod, haddock, halibut, or flounders, or any white-meat fish. (Dark-meat fish, as bluefish, mackerel, etc., are I not good, as they give the broth a strong, oily flavour.) Wash the fish well, put in a saucepan, cover with cold water, and garnish with an onion, leeks, celery, a few peppercorns, one bay leaf, a btmch of parsley, three or four cloves, and the heart of a lemon. Let it come to a boil, skim well, add some salt, and let it simmer slowly for about an hour. Strain through a cloth and use for whatever fish soup desired. If this stock is intended I for some kind of fish sauce, use less water, or boil the ; stock down to half the quantity. BROWN OR RICH STOCK LOUIS' EVERY WOMAN'S COOK BOOK plain stock on hand, add some to this to make the broth stronger and richer. This stock shotild be clear and of a golden brown colour. CHICKEN STOCK OR BROTHS With two fowls you can make about four quarts of good chicken bouillon. Clean the fowls, wash them well, and always parboil them. It is absolutely necessary to do this, as par- boiling the fowls and rinsing them in cold water after- ward takes off that unpleasant odour which fowls com- monly have. Put them in a saucepan with about six quarts of cold water and a garnishing of vegetables like plain stock. Add some salt. Skim when it comes to a boil and let boil slowly until the fowls are cooked. It cannot be stated how long it will take the fowls to cook. Stick a fork in a leg, and if it feels tender the fowl is done. Before using this stock strain through a soup-cloth and skim off the fat. CLAM BROTH ^ Take about two quarts of Duxbury soft clams. Wash them well, and put them in a saucepan. Add one quart of cold water and boil for about ten or twelve minutes. Strain the broth through a cloth. Clam broth requires no flavouring, except perhaps a little pepper or a pinch of salt. If the clams have only ten to twelve minutes' actual i boiling, they are not too much cooked, and may be used j ; for other ptuposes. MUTTON BROTH AND VEAL BROTH ^ These two broths are made on the same principles as > the previous ones. The knuckles of veal for veal broth, l| the shanks of mutton for mutton broth, and the bones of both kinds should be parboiled and rinsed in cold water. Mutton requires more boiling than veal. The 1 1 vegetable garnishing is about the same as for the other broths. If plain mutton broth is desired for invalids or people with delicate stomachs, a handful of pearl barley, i thrown in the stock when it is first put on the stove, I LOUIS* £V£RY WOMAN'S COOK BOOK When Served. Guests. Remarks. I I i Si !i t L LOUIS' EVERY WOMAN'S COOK BOOK gives the broth a milky appearance. This broth is very soothing to the stomach, also aiding the digestion. Veal broth is very gelatinous, especially when calves' feet are added to it. Calf's foot jelly can be made from this stock, and if the vegetables and other seasoning are omitted this broth can be used for sweet calf's foot jelly ; if flavoured with wine, brandy, etc. ?l m r^mtm^'^'sf?^.!^ ? ■'-'-^"■^■•j^'-^mvmmmmmmma^ ( LOUIS' EVERY WOMAN'S COOK BOOK W-J»M*4Mms&»e«mHKKt-'-' When Served. Guests. ;l Remarks. I it—^-—^ SOUPS CONSOMME ^ Chop finely two pounds shin of beef, free from fat and gristle ; put in a saucepan, with the whites of four eggs, one pint of water, one-half a carrot, one-half a stalk of celery, one-half an onion, and a small leek, all cut fine. Stir well together, then add about four quarts of plain stock. Put on the range, and let it come slowly to a boiling point. Stir occasionally, but when near the || boiling point take out the spoon. When it boils, move the saucepan to where the contents will simmer for about one and one-half hours or more. Strain carefully through a cloth. Some carcasses of fowls, or necks, wings, etc., chopped up fine, and added to the beef, will improve the flavour, or if extra good consomme is required a parboiled fowl j\ should be added to the bouillon when it begins to boil. Ij A few drops of " Kitchen Bouquet " will give the con- : somme a light brown colour. KITCHEN BOUQUET <^ Melt three ounces sugar in frying-pan. Stir until it smokes and is of dark colour. Then add three pints of boiling water. Simmer tmtil reduced to one pint, stirring well while cooking. Bottle when cool. Used to give colour to soups, jellies, etc., and will keep indefi- nitely. i pijjp' ^'^ - "^j^ LOUIS* EVERY WOMAN'S COOK BOOK ] When Served. Guests. Remarks. I .»,' IIWH|M@^^g^fmsi-mf^*3>sim Ml LOUIS* EVERY WOMAN'S COOK BOOK Guests. Remarks. I I'! 5 ; I : M w RICH SOUPS POTAGE WESTMORELAND <^ Parboil half a calf's head, and then rinse it well in water. Put it back in the saucepan, and cover with water. Add an onion, a carrot, a little celery, bay leaf, thyme, pepper- corns, two cloves, salt, and lemon juice. When cooked, take the meat off the bone and press it between two plates tmtil cooled off. Clear the calf's head bouillon with the whites of two eggs. Strain it. This should give about a quart of stock. To this add one quart of consomme or brown stock, and when it is boiling thicken with four tablespoonfuls of French tapioca or arrowroot. (Dilute the arrowroot with a little water before using.) Cut the calf's head into small diamonds, and then take the same quantity of celery, previously boiled in salted water until tender, and cut in the same shape. Add these to the soup, and also a wineglassful of sherry wine, and two tablespoonfuls of brandy. Season highly and serve. GAME SOUP, OR PUREE OF GROUSE <^ Roast a grouse with a " Mirpoix " of vegetables. Then put the whole in a saucepan, and moisten with two quarts of brown stock. Add one cup of lentils, previously soaked in water. Boil until the lentils are thoroughly cooked. Take the meat of the grouse (with the ex- ception of a piece of the breast which should be cut in small dice), and poimd it to a pulp in a mortar. Put it back in the soup, then rub the whole through a fine sieve. Heat the soup again, but do not let it boil. Stir in a quarter of a poimd of table butter, three tablespoon- fuls of sherry wine, and a quarter of a cup of cream. Season well. Add the pieces of grouse meat to it before serving. Rabbit, hare, or partridge may be used instead of grouse. iA Mirpoix consists of sliced carrots, onions, and LOUIS* EVERY WOMAN'S COOK BOOK When Served. ; I- Guests. Remarks. 3 ''t ■• I If II !i LOUIS* £V£RY WOMAN'S COOK BOOK I! I 'I 11 celery, a bay leaf, whole pepper, cloves and herbs. A I little lean ham will improve it, and give it a palatable flavotir. I POTAGE D'ARTAGNAN, OR CALF'S FOOT SOUP ^ Split and parboil three calf's feet, and wash off the scum. Put them in a saucepan with one fowl, cleaned and parboiled. Add the same garnishing of vegetables as for plain stock. Cover this with three or four quarts of water, and boil until tender. Remove the bones of the feet, and press the meat between two plates. Strain I the stock, and skim off the fat. Heat a piece of butter, the size of an egg, and to this add two tablespoonfuls of 1 1 flour, with the stock, which should have boiled down to I two quarts. Let this boil for twenty minutes, and then |j i add a Julienne of white vegetables (onion, celery, and leek, previously cooked in butter and a little stock), l\ also the feet cut in short thin slices. Season to taste. Before serving add the yolks of two eggs mixed with a half cup of cream. The fowl may be used for other purposes. The term " cut in Julienne " means that the vegetables or any other articles are cut in strips about the thickness of a match, and one and a half or two inches long. 't I OX JOINT CLEAR 4« i Cut an ox tail into pieces about an inch thick. Wash ! them well in hot water. Fry these pieces in a little " butter with a " Mirpoix " of vegetables. Stir the pieces i occasionally, until nicely coloured. Moisten with two qtxarts of water and one quart of stock or consomme. M Let it simmer slowly, so as to remain clear until well done. Strain the stock. Remove the meat from the j bones, and cut it into small pieces. Cut a small carrot, one turnip, one onion, and one-quarter of a stalk of II celery into small cubes. Parboil these in water until more than half cooked. Then finish boiling them in the • soup. Add, also, a little pearl barley, which has been i cooked in water and well rinsed, so that the floury sub- stance has been removed. Then add the pieces of ox 16 ■ ■ «««T>"S**ii**iE»f|« - lSf*"*S?^>^»tjo«ijt^ it LOUIS» EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. m ii j si—zz. — tas m 'I H LOUIS' EVERY WOMAN'S COOK BOOK tail. Season to taste. Before serving add one table- spoonful of Worcestershire sauce and some sherry wine. OX JOINT THICK, OR A L'ANGLAISE ^ Prepare this recipe in the same manner as Ox Joint Clear, but thicken the stock with a little flour, which has been slightly browned in butter. Also add one tablespoonful of Harvey sauce and four tablespoonfuls of tomato ketchup. , CHICKEN GUMBO — SOUTHERN STYLE <^ Clean and wash a young fowl, and then cut it into four pieces. (Two legs and two breasts.) Fry the fowl in a spider with a few slices of fat salt pork until it becomes a light brown colotu-. Fry also in the same fat two large onions cut in thick slices, four scalded and peeled tomatoes cut in halves, and two green peppers cut in small pieces. Put the whole into a saucepan. Cover it with three quarts of water and let it boil for an hour. (Have the saucepan covered.) Then add one-haU a cup of rice and twenty fresh okra cut in pieces about an inch long. Boil for another half an hovu-, or more, until the fowl is tender. Take the fowl and the pork out of the soup. Tear the white meat of the fowl into shreds, and add these shreds to the soup. Season with salt, pepper, and Cayenne, and serve. This soup is not very attractive-looking because the ingredients have been cooked a great deal, but in flavour it is much superior to common chicken gumbo. SCOTCH COCKIE-LEEKIE ^ Cut the white parts of six leeks, one stalk of celery, and one onion into small strips about an inch long. Put them in a saucepan with a piece of butter the size of an egg. Cook slowly and stir occasionally. Let it cook I for about ten minutes, but do not let it change colour. | Moisten with two quarts of good chicken broth, and when it comes to a boil, skim off well. Then add a pint of potatoes, cut the size and shape of a dime, and one- | quarter of a cup of rice. Let the whole boil until tender, 17 i ■ i' ^1 -M-lOMVlljKl^-WVB, Ij LOUIS' EVERY WOMAN'S COOK BOOK When Selrved. Guests. Remarks. ! I' k m LOUIS' EVERY WOMAN'S COOK BOOK and lastly add half of a breast of a cooked fowl, cut in small strips like the vegetables. Season with salt and pepper. :■ Dried prunes, previously cooked in water, and cut in 1 1 small pieces, may be added if desired. i8 w. I- ' LOUIS* EVERY WOMAN'S COOK BOOK When Served. Gueists. Remarks. T» If, at — ::zj5 ' l\ ESSENCES ESSENCE OF TOMATOES ) J sj'" ^a » ! MM a a )wi ^ a«f*^&^Tafc' ■'» LOUIS' EVERY WOMAN'S COOK BOOK { j When Served. Guests. Remarks. t S il ■I I ^^Bfcrij^^mpn^ljjj^paa Will" tftmr ■-"■"■jBijBwiaM^w l!ia «IWl|W»MWMWMWW^ ^H^B : I '>-A£-fe*^Ji«&i.&S,i*K- "-^tSiS LOUIS' EVERY WOMAN'S COOK BOOK ESSENCE OF CHICKEN AND CLAMS ^ Mix an equal quantity of strong chicken broth and clam broth. Serve in cups, with whipped cream. ESSENCE OF BEEF ^ Mix two pounds of lean beef, finely chopped, with the whites of two eggs. Then add three quarts of plain stock. Let it boil down to three pints. Strain through a soup cloth and serve in cups. BEEF TEA ^^ Chop three pounds of lean beef very fine. Put it in a stone jar with a narrow mouth. Add one tumbler of water, and hermetically close the jar. Stand the jar in a sauce- pan filled with boiling water, deep enough to reach three-quarters of the height of the jar. Keep the water boiling for at least two hours. This will be long enough to extract all the juice that is in the beef. Strain through a cloth, and skim off the fat. BEEF JUICED Broil rare, in slices, foxu- pounds of lean hip or rump steak. Then cut it in small pieces, and press out all the juice. This juice may be heated by placing the cup in hot water. Four pounds of beef will make only one cup of juice. 20 w- — i« WiSe^WFKlte^SWiHter- *t-i ■me^^mtKUWHi LOUIS* EVERY WOMAN'S COOK BOOK When Served. Guests. m Remarks. I 'J' i ! i» IS I PISH SOUPS AND SHELLFISH SOUPS FISH CHOWDER — BOSTON STYLE <53 Split, skin, and bone half a codfish (the head end.) Cut the meat into pieces two inches square. Put the head, bones, and skin into a saucepan with a garnishing of vegetables, like any other stock. Add three quarts of water, let it boil for half an hour, and then strain. Cut one-quarter of a pound of fat salt pork and a big onion into very small dice. Fry them together, until the pork is nearly melted. Add two tablespoonfuls of floiu:, and then moisten with two quarts of the fish stock. Add a pint of raw potatoes cut in cubes, and boil until cooked. Then add the pieces of fish, and boil for six or eight minutes more. Before serving add one pint of milk and cream mixed. Season to taste and serve with pilot crackers. The crackers may be served separately, or broken up in the soup. 1 CLAM SOUP DUXBURY <^ Boil two quarts of Duxbiury clams in three pints of water for ten minutes. Strain the broth. Melt in a saucepan a piece of butter the size of an egg. Add two tablespoonfuls of flour. Stir well, and add the clam broth. Let it boil for fifteen minutes. Pick the clams out of the shells, and remove the hard parts. The soft parts should be washed well, as they may be sandy. Add them to the soup. Lastly, mix thoroughly one pint of milk and cream with the yolks of two eggs and stir it into the soup, also add a small piece of table butter. Season with salt and pepper. Do not let it boil any more before serving. MOUSSELINE OF CLAMS ^ Thicken three pints of boiling clam broth with one II tablespoonful of cornstarch, diluted in water. Let it I! boil for a few minutes. Have the yolks of three eggs 21 — =Hg 1^ LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. •■ w » « LOUIS* EVERY WOMAN'S COOK BOOK I well mixed with one pint of cream, and stir this into I the broth. Remove from the fire. Add a wine-glass- I fill of sauterne wine, salt, and Cayenne pepper. Serve I with thin slices of French bread browned slightly in the ■ oven. I BISQUE OF LOBSTER ^ i Slice a small carrot, an onion, and a little celery. Fry 'i them slightly in butter, and then add to the vegetables a medium-sized live lobster, cut into pieces, and fry together for a few minutes, until the shell of the lobster turns red. Add two ponies of brandy and set fire to it. When the brandy has btuned out add one tablespoonful of floxir and a quarter of a cup of raw rice. Moisten it with two quarts of ordinary white stock and let it boil for forty minutes. Take the lobster out of the soup, and remove the meat from the shell, reserving the meat of the claws. Pound the remainder of the lobster meat to a pulp, rub the whole through a wire sieve, and put it back into the soup. Try to get as much rice and meat through as possible. Heat the soup again to the boiling point, and add one cup of heavy cream. Cut the meat of the lobster claws into small dice, and add to the soup. When serving put a few small bread croutons into each plate. I ! BISQUE OF OYSTERS, FAMILY STYLE <^ To one pint of freshly opened oysters, in their own liquid, add one quart of water, eight water crackers broken into pieces, an onion with two cloves, and a few sprigs of celery. Boil together for twenty minutes or more. Strain off the liquid, and remove the onion and celery. Pound the oysters and crackers to a pulp in a mortar, and put them back in the liquid. Let it boil again, and then strain through a wire sieve. Heat the bisque again, and season with salt and cayenne. Add one-half a pint of cream or good milk and a small piece of butter. Serve with bread croutons, or parboil two dozen small oysters in their own liquid, remove the hard parts of the oysters, and add the remainder to the soup. 22 at Wl 1 LOUIS* EVERY WOMAN'S COOK BOOK When Served. Guests. i Remarks. I • t li M r vii-.^.-AdUvKiSfl^taMtt^ LOUIS* EVERY WOMAN'S COOK BOOK ; ,1 CREAM OF OYSTER CRABS ^ I ll With one-quarter of a pound of butter, three table' I II spoonfuls of flour, and three pints of chicken stock I': \i prepare a soup. Fry in butter one and one-half pints i > of oyster crabs, free from pieces of shell and liquid, II II until they become a nice red colour. Then add them If to the soup, and let it boil for twenty minutes. Rub »| the soup through a fine sieve, and then heat it again. '. Add one cup of cream, and season to taste. Serve pufif- 11 paste croutons with it. 1 1 To make puff-paste croutons roll out a small piece 1 1 of puff-paste with sufficient four, so that it will be the it thickness of pasteboard. Cut it into half-inch squares, iand fry them in deep fat to a golden colour. Put the croutons on a napkin to dry off the fat. Serve separately, or put them in the soup. le- I 23 >:-BfeaffW&P & w aw Ki>BBfci si LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. : i ■ i .' i it I at ^B n HOT SIDE-DISHES, OR HORS - D'CEUVRES CHAUDS These side-dishes may be served before or after the fish, or instead of the fish. Care should be taken that small and dainty side-dishes are prepared, so as to have just a " bouchee " (mouthful). CROUSTADE OF MUSHROOM <^ Butter six tin tartelette moixlds, measuring about two and one-half inches in diameter. Line them with puff- paste, and fill with cracker crumbs. Bake tmtil crisp. Remove the crumbs, and dry the tartelette shells in the oven for a few minutes. Prepare also six covers made of puff-paste, and bake separately. Boil one-quarter of a pound of mushrooms, cut in pieces, in two-thirds of a cup of cream, for fifteen minutes. Thicken the cream with fiour and butter, and add salt, pepper, and Cayenne. Fill the shells, put the covers on, and serve on folded napkins. CROUSTADE OF FROGS' LEGS^ Line six tartelette moulds with the following paste: One-half a pound of floiu:, one-quarter of a pound of butter, and a pinch of sugar rubbed together between the hands, so that it will form into crumbs. To this add the yolks of three eggs, and one gill of water. Mix together, but knead only enough to mix thoroughly. Put in the ice-box to cool. Then line the tartelette moulds with this paste as in the previous recipe. Boil I for ten minutes twelve frogs' legs in a little white wine, lemon juice, salt, and half a cup of chicken stock. Strain off the broth, and prepare a white sauce with it. Take f the meat of the frogs' legs, and add it to the sauce, also i I two cooked fresh mushrooms, and one truflSfe cut in || small strips. Mix the yolk of an egg with a little cream, || and stir into the filling. Season, and fill the croustades r and place a slice of truflSe on top of each. 24 r.' if^fttfl '-Irt* W-1^ ''-i . LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. m {'■ fk M ;» f LOUIS* EVERY WOMAN'S COOK BOOK SCOTCH CANAPES ^ Parboil one poxind of smoked haddock (finnan haddie). I Remove the meat from the bones and skin, and break I into small pieces. Fry a finely chopped onion in butter, 1 1 and add two chopped mushrooms and a tablespoonful of flour. Moisten with one-half a cup of milk or cream, and let it boil for a few minutes. Add the picked fish, the yolk of an egg, one tablespoonful of grated Parmesan cheese, chopped parsley, salt, and pepper. Remove from the fire, and let it cool. Cut slices of bread about two and one-half inches in diameter. Toast on one side only. Cover the toasted side of the bread with this preparation, about one-half an inch thick (dome shape. Sprinkle bread crumbs and grated Parmesan cheese over it, also a little drawn butter. Bake in the oven until they become a nice golden colour. Serve on folded napkins. CANAPES OF HARD SHELL CRABS ^ Take the meat of twelve cooked, hard shell crabs. Be careful to pick out all the small pieces of shells. With a piece of butter the size of a small egg, one and one-half tablespoonfuls of fiour, and one cup of milk and cream mixed, prepare a pretty thick cream sauce. After a few minutes' boiling add the crab meat and a little sherry wine, and also the yolks of two eggs. Cook for two minutes, then remove from the fire and let it cool. Cut pieces of bread in the shape of a horse-shoe, about two and one-half by two inches. Toast on one side. Put this preparation on the toasted side, sprinkle grated cheese and bread crtmibs over it, and also a little drawn butter. Brown in the oven. When serving put a small piece of broiled bacon on each canape. Serve on napkins. The tmtoasted side of the bread will be toasted crisp enough while the filling on top is baking. If the bread is toasted on both sides, the part resting in the pie-plate or pan is apt to get burned or too crisp. LOBSTER EN BROCHETTE^^ Remove the meat from the tail and claws of a cooked lobster. Cut the tail into slices about one-half an inch «to^«6^iifc;i*>'JJ ^, i. r LOUIS' EVERY WOMAN'S COOK BOOK If When Served. Guests. Remarks. i I 3 IS H^iSi^'i^.- ," ',i>e^; LOUIS' EVERY WOMAN'S COOK BOOK thick, and the claws cross-wise into two pieces. Have as many pieces of fat bacon, one and one-half inches I . square, as lobster, slightly fried. Put the pieces of lobster and bacon alternately on silver skewers. Season with salt and pepper, dip into drawn butter, and then into bread crumbs. Broil on a slow fire until nicely browned. Put on oblong pieces of toast and pour a little " Maitre d'Hotel " butter over them, and garnish with a piece of lemon. " Maitre d'Hotel " butter is made by mixing into the butter, salt, pepper, lemon-juice, and chopped parsley. BROCHETTE OF SWEETBREAD j| (TOMATO SAUCE) <^ 11 Cut some parboiled sweetbreads into round slices, about one inch in diameter and two-thirds of an inch thick. i| Fry them slightly in butter; also as many pieces of bacon ] as sweetbread. Arrange them on silver skewers as in the previous recipe. Season with salt and pepper. Bip into drawn butter, and broil for five minutes on a slow fire, turning the skewers once or twice. Dip them into butter again, then into bread crumbs, and broil to a nice golden colour. Serve on oblong pieces of toast, and put tomato sauce in the bottom of the dish. MUSHROOM EN SURPRISE ^ Cook for fifteen minutes one pound of fresh mushrooms, well washed, but not peeled, with a gill of stock, the juice of one-half a lemon, and one oxmce of butter. Strain off the juice, and squeeze all the liquid out of the mushrooms. Then chop the mushrooms, not too fine. With butter, flour, and the mushroom juice prepare a thick sauce. Let it boil for a few minutes, and then add the chopped mushrooms. Mix the yolks of three eggs with one- quarter of a cup of thick cream and stir into the prepa- ration, also two tablespoonfuls of finely chopped ham. Continue to stir it, on the fire, until it becomes thick, like any other croquette preparation. Season with salt, Cayenne, and nutmeg, and then remove from the fire, 26 iM?>'W!s?^ vamm!^mmmse^0^ Baj««H»i|'#-!^!.v** fire, and set to cool. With this preparation make rissoles | ] 27 • '>W-WEr.»-'yfiiw«s.^*!-9* ^ LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. m it I LOUIS' EVERY WOMAN'S COOK BOOK as in the previous recipe, but use trimmings of puff- paste instead of pancakes. Parboil the rissoles for two minutes in salted water. Take them out with a skimmer, and place them in a well-buttered baking-pan. Sprinkle freely with grated Parmesan cheese, and add also a little melted butter. Bake for six or eight minutes. Lift up the rissoles with a palette knife, and put in a platter with tomato sauce in the bottom. Serve very hot. BOUCHEES OF OYSTER CRABS ^ | I ; I Prepare six small pates of puff-paste, known in French f ; f as " Bouchees." Fry half a pint of oyster crabs in butter ? Is J I tmtil they become a bright red colotu:. Moisten them fi |[, if with two tablespoonfuls of sherry wine, and let them 1' |; ':! simmer for a few minutes. Add a quarter of a cup of |:< I cream, and when it comes to a boil stir into it a heaping 1 1 II II teaspoonful of floiu:, previously mixed with two ounces j ; of butter and the yolks of two eggs. Stir gently until it 11 1 1 thickens, and then add a dash of brandy and season with I salt and cayenne. Fill the cavities of the pates with this 11 preparation, put the covers on the pates, and serve on 1 1 folded napkins. Garnish with sprigs of parsley. \t ] HUNGARIAN CROQUETTES ^ Parboil two calf's feet, wash off the scum, and then I I II boil in water with a small garnishing of vegetables. I ( When well done, remove the bones, and press the meat || 1| between two plates. When cold, cut into cubes, also three cooked fresh mushrooms and four ounces of lean cooked ham (Virginia ham preferred). Add a table- spoonful of chopped fried onions. With the strained stock reduced to a pint prepare a thick sauce, and when boiling add the above articles, also salt and one teaspoon- fid of paprika. Then stir into it the yolks of two eggs mixed with two tablespoonfuls of cream. After two minutes remove from the fire, and let it cool. Form flat round croquettes, two inches in diameter and one-half an inch thick; dip into flour, eggs, and bread crumbs, and fry in deep fat. Serve on folded napkins. | 28 ,- - ^ ^.^^ . ._ ,..,..^,.._ _^__ ^^^ ___ _ ^ ^ fl^ — ^ LOUIS* EVERY WOMAN'S COOK BOOK Guests. Remarks. '^ LOUIS' EVERY WOMAN'S COOK BOOK MARROW FRITTERS ^ Soak the marrow of two bones in water for two hours, and then parboil or poach in water until cooked. Cut slices about one-half an inch thick from the thick part of the marrow. When cold cover the slices with a Sauce Bordelaise and let them cool again. Then roll in bread crumbs. Dip the slices in a batter, and fry in deep fat. Drain off the grease well, and serve on napkins. 1^ I 4 20 & JL m If LOUIS* EVERY WOMAN'S COOK BOOK f! \i When Served. Guests. I ; Remarks. i i 3 ii !| I! I) FISH It is not the intention of the author to give recipes for plain boiled, fried, or broiled fish, as any beginner in cooking knows these simple recipes, but to give a limited number of attractive and palatable fish courses. To prepare some of these fancy fish courses, it is necessary to use fish forcemeat, so the way to prepare it is given in the following recipe. FISH FORCEMEAT ^a The best fish for forcemeat are striped bass, halibut, and redsnapper. Salmon and Spanish mackerel are good for certain dishes. All are prepared the same way. First prepare a panade as follows. Cut three slices of fresh sandwich bread, each about an inch thick. Trim off the crust and soak for a moment in cold water, just enough to wet it well. Squeeze out all the water, and put into a small saucepan with a very small piece of butter. Then work it, on the fire, until it becomes pasty. Spread out on a plate, and let it cool. Chop one pound of halibut, or any of the other fish mentioned, very fine. Put it in a mortar, and pound it to a pulp. Add the prepared cold panade, and mix thoroughly. Then add three whole eggs and the yolks of three eggs, one by one. Season with salt, pepper, a little nutmeg, and Cayenne, and rub the whole through a wire sieve. Put it into a mixing bowl, and place on the ice for half an hour. Then work the forcemeat with a wooden spoon, and add gradually I three-quarters of a cup of thick cream. Take a small lump of the forcemeat, and poach in hot water. If it is too \ solid add a little more cream, or if it should be too soft add I another egg. Put it back on the ice for further use. I Forcemeat of fish, or meat, should always be kept cold, as it is apt to curdle if left in a warm place. PAUPIETTES OF SMELTS (WHITE WINE SAUCE)<^ ;: Clean six large smelts, cut off the heads, tails and fins. I Split them in two lengthwise, and remove the bones. I 30 \i m LOUIS* EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. ! 5? * h 1 Wr —'—^ LOUIS' EVERY WOMAN'S COOK BOOK Flatten the fillets with a knife. Season with salt and pepper. Cover the inner halves of the fish with fish forcemeat, about one-eighth of an inch thick. Roll up the fillets from the head parts toward the tails, so as to have nice round paupiettes. Put some of the forcemeat II 11 into a paper cornet with a fancy tube at the end, and I 1 1 make a rosette on the top of each paupiette; lastly put 1 a fancy cut slice of truflBe on top of each rosette. Put I \ i f them in a fiat saucepan, close together, so that they III cannot open. Add juice of a lemon, a glass of Sauterne 1 1 wine, and a gill of fish stock. Cover the pan, and let I I • them simmer slowly for about eight minutes, or until they are cooked. Dish up on a fish platter, and surroxmd with a sauce au vin blanc (white wine sauce). SMELTS SAUTE MEUNIERE ^£ Dip the cleaned smelts, seasoned with salt and pepper, in milk and flour. Then fry them in clarified butter, in a fiat frying-pan, to a nice golden colour. Dish them up on a fish platter. Then add a little fresh butter to that in which the smelts have been fried, and heat until it becomes a light brown colour (noisette). Then add a dash of tarragon vinegar and the juice of a lemon. Pour over the smelts, and sprinkle with chopped parsley. Garnish with slices of lemon dipped in chopped parsley. FILLET OF SOLE VENITIENNE»(«wis**'»s'*i'as^Wi *l.iJMU^tSA7m^^'f^fi^U-^ifC>r^>-^-i:..^-..i§ mm/ ''ti ^^ LOUIS' EVERY WOMAN'S COOK BOOK j When Served. Guests. ; I Remarks, h j aH— — ^ LOUIS* EVERY WOMAN'S COOK BOOK rock salt so that the juice will not run out of the shell. Mix one-quarter of a pound of butter with salt, pepper, the juice of one lemon, and one tablespoonful of chopped parsley. Put a small piece of this butter on each oyster and a thin slice of bacon over it, so as to cover nearly the whole oyster. Bake them in the oven imtil the oyster is cooked and the bacon is brown and crisp. Serve the ^ | oysters in a covered dish with lemon. I OYSTERS A LA POULETTE ^ Parboil a pint of large oysters in their own liquid. Strain the broth and remove the hard part of the oysters. With some butter, flour, and the oyster broth prepare a thick sauce and let it boil for a few minutes. Add the oysters, the yolks of three eggs, mixed with a gill of cream, also two ounces of butter and the juice of one-half a lemon. Shake in the stew-pan for a few minutes so the yolks of the eggs and the butter will mix thoroughly, thus thick- ening the sauce. Season with salt and Cayenne pepper. Do not let it boil. Serve with toast. OYSTERS EN BROCHETTE, OR FLYING ANGELS ^s Heat twenty-four small oysters in their own liquid, just enough to make the meat solid; then strain off the broth. Cut very thin twenty-four strips of bacon, three inches long by one inch wide; cover them with English mustard mixed with Worcestershire sauce. Then put an oyster on each slice and wrap the oyster in this devilled bacon. Put six of these oysters on a metal skewer, sprinkle with bread crumbs, and broil until cooked brown. Serve on long, narrow pieces of toast with lemon, and pour melted parsley butter over them. SOFT SHELL CRABS BROILED ^^ Dip cleaned crabs in olive-otl and then in fine cracker crumbs. Broil on a moderate fire for about eight or ten minutes. Serve them on small pieces of buttered toast, and pour a teaspoonful of melted parsley butter over each. Surround with lemon. 44 m J LOUIS* EVERY WOMAN'S COOK BOOK f When Served. Guests. Remarks. I i '■ ' .-.' LOUIS' EVERY WOMAN'S COOK BOOK | SOFT SHELL CRABS WITH BROWNED BUTTER ^ Clean soft shell crabs, dip them in milk and flour, and fry in clarified butter. Dish them up. Heat two ounces of table butter until very brown, remove the pan from the fire, add a dash of vinegar, the juice of one-half lemon, salt, and pepper, and pour over the crabs and then sprinkle with chopped parsley. CRAB FLAKES IN CREAM <^ Take the meat of some large cooked hard-shell crabs. Heat two ounces of butter and add one-half a pound of the crab fiakes, toss them over a fire for two minutes, then add a small cup of cream, and let it boil. Mix a scant tablespoonful of flour with some butter, stirring it in to thicken. Let it boil a little longer, then add a dash of sherry wine, and season with salt and Cayeime pepper. Serve in a covered dish with toast or separately. Crab flakes may be obtained ready for use from the fish dealer. STUFFED CRABS WITH BACON ^ Prepare like the above, but add the yolks of two eggs, and thicken it a little more. Fill the prepared crab flakes into clean crab shells, sprinkle over them bread crumbs and grated Parmesan cheese, also a little butter, and bake to a golden colour. When serving put a small slice of thin, crisp, broiled bacon on each crab, and serve hot. CRAB FLAKES MORNAY ^ Stir into one cupful of thick cream sauce, while boiling, one ounce of grated Parmesan cheese until thoroughly melted, then add to it one-half a pound of crab fiakes. ' Season with salt and Cayenne pepper and mix well. Put it into a metal baking-dish, sprinkle a little more grated cheese and butter over it, and bake in a moderate oven to a golden colour. OYSTER CRABS ASTORIA ^ Fry one-half a pint of well-drained oyster crabs for three minutes in butter over a brisk fire, then put them in 45 mpf'fmmfi^^ms^msfuiffmi ^ jl LOUIS* EVERY WOMAN'S COOK BOOK !| When Served. | i i Guests. Remarks. i I 1; LOUIS* EVERY WOMAN'S COOK BOOK a stew-pan. Steam three dozen medium-sized Duzbury clams till cooked, put the soft part of them with the oyster crabs, add one-half a cup of the clam juice to them, and let boil. Thicken it a little with flour. Mix the yolks of two eggs with one-half a gill of cream, stir into it, also, one ounce of butter and a dash of sherry 11 wine. Mix well tmtil it thickens. Season highly and i serve with toast. OYSTER CRABS DEVILLED ^ I Mix one heaping teaspoonful of English mustard with I three tablespoonfuls of Worcestershire sauce. Put one- 'I half a pint of well-drained oyster crabs into it, and let 11 it soak for awhile. Take them up without the liquid, I ; and put them in flour. Sift off the surplus flotir and fry [i in a very hot, deep fat, using a frying-basket. Before If serving, season with salt mixed with a pinch of Cayenne. I Dish up on folded napkin, and serve brown bread and j butter sandwiches cut very thin, separately. 1 46 m W*i'^J"»- jv-.;n. - . -n^ v»sx mvm m m fmm9m-ri» ^^-''-- ^^^-^-s-mm^mm m LOUIS* £V£RY WOMAN'S COOK BOOK When Served. Guests. Remarks. I) i \ '4 ■ > M i»iii9/maiinif*>^^ • EGGS There are hundreds of ways of preparing egg dishes, but the author intends to give only a few select ones, suitable for luncheons. EGGS A LA BENEDICT <« Split two English muffins in two, toast and butter them. Have four slices of cooked ham trimmed round and fry them slightly in butter. Place the ham on the top of the muffins. Have four poached eggs ready, put them on the ham, and cover the whole with a Hollandaise sauce. Thick round slices of toast, three inches in diameter, may be substituted for muffins. EGGS COQUELICOT <5S Butter well four timbale moulds, two by two inches. Place the tops of four red cooked pimentos, which form little bags, into the timbale moulds, pressing them against the sides and bottom. Break a small egg into each and sprinkle with salt and pepper. Stand the moulds in a flat pan with water in it and poach them in the oven slowly for ten minutes, or until the egg is nearly solid. Turn them out on round pieces of toast on a platter and surround them with a thin cream sauce. EGGS FARCI AU GRATIN «s-«* 'i LOUIS* EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. 1 1 i 'I I 3 r -fl » ^ «;■■>■' isi-:*«^r:<^WW-J«* - (iti%-W-A\*>*»«§i *,'f«<*>*s »**«*»<» '■« ^i^WSlBTOSi^BUda — 1 LOUIS* EVERY WOMAN'S COOK BOOK ' I omelette out on a platter, pour the remaining sauce around the omelette, and garnish it with thin slices of crisp bacon. SCRAMBLED EGGS WITH ASPARAGUS TIPS ^ Have one cup of small cut asparagus tips ready cooked and mix them with Veloute Sauce. Season well. Scramble eight eggs and place them on a platter so as to form a border. Put the prepared asparagus tips in the centre and surrotmd them with a small triangle of baked puff-paste. s Iff 49 If LO "^ s^fOHf&mim l8^W.WWV>»*B»sa»t»«**.«H'in>*«W*^»4i«i*i*..>;f*«*tF «T«2nfx-fl H LOUIS* EVERY WOMAN'S COOK BOOK ! n When Served. Guests. Remarks. ; : i i SAUCES ESPAGNOLE OR SPANISH BROWN SAUCE ^SS This sauce is the foundation of sauces, and most of the brown sauces are made of it. If properly made it can be kept in the ice-box for a week. In a copper saucepan (with a thick bottom) melt a pound of butter, add a pound of flour, and cook slowly together, stirring most of the time, for about twenty-five minutes, so as to obtain a brown colour. This is called a "roux." When partly cooled o£f, moisten with four quarts of brown stock, stirring well to obtain a smooth sauce. Add a pint of puree of tomatoes, and let cook slowly for three hours (set it on the side of the range so that it will only boil partially) , skimming off the fat occasionally ; then strain through a fine sieve into a bowl. Stu: frequently until nearly cold, and then put away for further use. DEMI GLACE OR HALF GLACE ^ Prepare a small " mirpoix " of vegetables, adding a few small pieces of veal bones and mushroom stems. When nicely browned, add a glass of sherry and one of Sauterne wine, and boil it down to a glace. Then add a quart of I Espagnole Sauce, and dilute with a quart of brown stock. Boil slowly for an hour or more, skimming off the grease occasionally. When reduced to about half the quantity, strain through a fine sieve and set aside for further use. This sauce should be just thick enough to adhere to the meats like a glace. MAYONNAISE SAUCE OR DRESSING ^ Put the yolks of four eggs into a bowl. Add a teaspoon- ful of mustard, one-half a teaspoonful of salt, a pinch of Cayenne pepper, and a few dashes of vinegar. Work this together with a wire whisk or a wooden spoon, and then add gradually one pint of olive-oil, potu-ing it in very slowly from the beginning. If the dressing gets too so :r-.i«B«a£«a^ffl««® ' •-'-: -JWiBi^wwtwa— — imiiiih ■''fwyi^M«nfajt»i»B(->g.8w^;asgi ■■ ^i»fi«!W9*J«!^ ^/WS''''-y>i~^' ZM nr LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. |l if '^f > ''4 i in Bt ^' '^~I^ LOUIS' EVERY WOMAN'S COOK BOOK thick add a few dashes of vinegar, but keep working it all the time vigorously, so as to obtain a thick sauce. Lastly add the juice of a lemon. Keep in a cool place. TARTAR SAUCE <^ Add to one pint of thick mayonnaise dressing one tea- spoonful of chopped parsley, one tablespoonful of chopped pickles, one of chopped capers, and a teaspoonful of very finely chopped onions. BORDELAISE SAUCE ^ Fry two tablespoonfuls of finely chopped shallot onions and a clove of crushed garlic in oil, moisten with a glass of Bordeaux wine, let boil to half its quantity, then add a pint of Espagnole Sauce and a cup of gravy and boil together for twenty minutes, skimming off the fat. When ready to use, add a tablespoonful of chopped parsley, one ounce of table butter, the juice of one-half a lemon, and twelve slices of marrow of beef, previously plunged in boiling water for two minutes and well drained. This sauce is served with steaks, tenderloin of beef, or Fillet Minion. BIGARAD SAUCED Cut the thin peel of an orange into a fine " Julienne," parboil in water for five minutes, then drain well, and put into a small saucepan with a little sherry wine and the juice of an orange. Add a pinch of Cayenne pepper and one pint of Demi Glace. Boil for a few minutes I more, then add the juice of one-half a lemon and one ounce of table butter. REMOULADE SAUCE 4& To a pint of Mayonnaise Sauce add the yolks of fotu: hard-boiled eggs finely chopped, a teaspoonful of chopped parsley and chives, and a teaspoonful of French mustard. SAUCE COLBERT S,;'S6B.i« iV *«,--i^!^Hl«': 1! LOUIS* EVERY WOMAN'S COOK BOOK \l When Served. Guests. Remarks. * I ii ■ -^^'f «.'-^-^«a»»*e«3B'«»MB«a'-' -*,*^ " ■^-^.-■?->:,v.-'""- ■•'rt'«^«"''««''^-**'*« ■*'■ V LOUIS* EVERY WOMAN'S COOK BOOK VELOUTE SAUCE ^ Melt one-half a pound of butter in a saucepan, add one- half a pound of flour, and cook slowly for fifteen minutes, without attaining colour. Moisten this " roux " with two quarts of white stock. Stir well with a wire whisk to obtain a smooth sauce. Add an onion, a stalk of celery, and a few white mushroom stems. Let it boil slowly for an hour. Skim off the fat (or grease) and then strain through a fine sieve, and put away for further use. CREAM SAUCE 455 Prepare a " roux " of flour and butter, as for Veloute Sauce. When the " roux " is cooled off, add two quarts of boiling milk and cream mixed, and stir well to obtain a smooth sauce. Add an onion with three cloves, let boil for twenty minutes, then add four ounces of table butter, season with salt, Cayenne, and a little nutmeg, and strain through a fine sieve. This sauce should be boiled slowly, as it clings easily to the bottom of the saucepan, and is apt to get a burned taste. BECHAMEL SAUCE 453 Put one pint of Veloute Sauce and one pint of cream sauce in a saucepan with one-half of cream. Boil for fifteen minutes, stirring frequently. Add two table- spoonfuls of essence of mushroom and two ounces of butter, and remove from the fire. This is a very rich sauce and may be served with boiled fowl, turkey, fish, or vegetables, such as celery, artichokes, etc. BEARNAISE SAUCE ^ Chop very fine four small shallot onions, put them in a saucepan vrith four tablespoonfuls of tarragon vinegar and boil until the liquid is nearly reduced, then add the yolks of three eggs. Have half a pound of butter melted, add a small quantity of it to the eggs and onions, stir it with a wire whisk until it thickens, and then gradually add the rest of the butter, stirring it continually. When thick 55 m ,V'.M*fe'v\»'%iail» r ^..«wtv»Sii'4i*;))^n*-,riJ'iV,^S*W»f«W>f)««^Mtfta( LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. »' n at izrzjs SI is i> SI I ! LOUIS* EVERY WOMAN'S COOK BOOK and smooth, add the juice of a lemon, one .tablespoonful of finely chopped tarragon leaves, parsley, and a pinch of Cayeime pepper. BERCY SAUCE ^ Fry two heaping tablespoonfuls of finely chopped shallot onions in butter for two minutes, then add one-half a pint of Sauterne wine. Boil together until the wme is reduced to half, then add one-half a pint of fish sauce, boil for a few minutes, and remove from the brisk fire to the side of the stove. Add one-half a pound of butter, in small quantities, stirring it constantly. Do not let it boil. Lastly, add a teaspoonful of chives and one of chopped parsley, the juice of a lemon, a pinch of white and red pepper, and salt if necessary. CARDINAL SAUCE WITH LOBSTER ^ j I' Cut the claws of a cooked lobster in small dice, saute i> them slightly in butter, add some sherry vnne and a \\ pint of Veloute Sauce. Cook for a few minutes. Mix the yolks of two eggs with some cream, and stir into the sauce, also two ounces of butter and a tablespoonful of chopped lobster coral. CAPER SAUCED . Cream two ounces of butter, add one and one-half || I ounces of flour and one-half a pint of water, stir on the fire till it comes to a boil. Work in two ounces of butter 'j ' in small quantities, season, add the juice of one-half a i lemon, and, lastly, two tablespoonfuls of capers. > EGG SAUCE ^ Melt two ounces of butter, add two tablespoonfuls of flour, then a pint of boiling water or light white stock. Cook for ten minutes, then add two hard boiled eggs cut in small pieces, one teaspoonful of chopped parsley, two ounces of butter, salt, pepper, and nutmeg. S6 1 wtwwwrrawwBwnijiiwMi^ . ii**iw/-««i^»*arty;Mi ' ■*iri4^» naii I LOUIS* EVE f When Served. EVERY WOMAN'S COOK BOOK ^ Guests. Remarks. I' li ; — ^H — — . - - - . ■■ M*.,.i •- ...■..•'4(;s,'-^««^iWjRsti«»^(*6'v) LOUIS' EVERY WOMAN'S COOK BOOK i FISH SAUCED I This sauce may be used for several kinds of fish, with I but little variation. Melt four ounces of butter in a I saucepan, add three ounces of fiour, and cook slowly I for ten minutes, so that it will not attain colour. Moisten with a quart of fish stock, and .stir well so as to obtain a smooth sauce. Boil for twenty minutes, season to I taste, add two ounces of butter, and strain. i HOLLANDAISE SAUCE 4& Melt one-half a pound of butter. Put into a saucepan the yolks of three eggs with the juice of a lemon and a pinch of red pepper; add a small quantity of the melted butter, and stir over the fire until it thickens. Then add gradually the remainder of the butter, stirring con- stantly with a wire whisk. If it becomes too thick, add a few drops of warm water, which will prevent it from curdling. If this sauce is used for asparagus, cauli- fiower, or similar vegetables, a few tablespoonfuls of thick cream will improve it, giving the sauce a sweet taste. OYSTER SAUCE ^S Poach two dozen small oysters in their own liquid. Strain the liquid through a cloth and mix it with one pint of fish stock. Heat two ounces of butter in a sauce- pan, add two ounces of fiour, stir well, then add the boiling fish and oyster broth, and boil for ten minutes. Mix the yolks of two eggs with a quarter of a cup of cream, and stir into the broth ; add the juice of one-half a lemon, salt, pepper, nutmeg, and two ounces of butter, and strain. Add the oysters and some chopped parsley. POULETTE SAUCE ^ Add to a pint of boiling Veloute Sauce the yolks of three eggs, mixed with half a cup of cream. Stir well. Before using, add two ounces of butter and the juice of one-half a lemon. ^^^^----^^^^■■■■■■■■■■■■■■■■■■■■■■■■ie:«iMd»^^a-%ijfc«M«i*£i»w>«>u^'» LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. m w M II LOUIS* £V£RY WOMAN'S COOK BOOK SHRIMP SAUCE ^ Skin four ounces of cooked shrimps, cut the tails in small pieces, saute them in butter for two minutes, add one small glass Sauterne wine, and let it simmer for five minutes. Then add one pint of fish sauce, the yolks of two eggs mixed with a little cream, two otmces of butter, the juice of one-half a lemon, chopped parsley, and a tablespoonful of lobster butter. Serve separate, or pour over the fish. TRIANON SAUCE 4SS Make the sauce like Hollandaise Sauce, but add three or fotu- tablespoonfuls of Madeira wine while beating up the sauce. This must be thicker than the Hollandaise Sauce. The yolks of four eggs instead of three should be used to obtain a more substantial sauce. It may be served with various kinds of meat, such as chops, tour- nedos, or sweetbreads. VIN BLANC OR WHITE WINE SAUCE ^ This sauce is prepared in various ways and goes with 1 1 fillet of sole, halibut, or almost any white meat fish. Take the liquid in which the fillets of fish have been cooked, and add a small glass of Sauterne wine. When boiling, add a heaping tablespoonful of flour mixed with butter, to thicken this fish stock, then add gradually four ounces of butter, stirring constantly. Add a pinch of Cayenne pepper, a little salt, if necessary, and the juice of a lemon. The yolks of one or two eggs may be added. They will improve the colour of the sauce, but I 58 t| may be omitted. ) < 9^.-^in: <>^#'sd-jv^.. i ■!- m'"'-J' ■ ';''>*'*B?^£-*«»«««.='*iSJ« -m LOUIS* EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. , ! 11 »" ^ m ENTREES OF POULTRY la order to make fancy entrees it is almost always necessary to use chicken forcemeat either for decorating or filling. Here is a plain recipe which any one can make. A mortar with a pestle and a wire sieve is re- quired. CHICKEN FORCEMEAT <^ Remove the meat from the breast of a young fowl, weighing about four pounds; use also the meat of the second joint of the legs of the chicken. Have it free from bone, skin, and fat. Chop the meat very fine or grind it through the meat chopper, and then pound it to a pulp in the mortar. When fine and pasty, add the whites of three eggs, one at a time; season with salt, pepper, Cayenne, and nutmeg. Put it on the wire sieve and rub it through with a wooden potato masher. Place on ice in a bowl for an hour. Then work the forcemeat vigor- ously with a wooden spoon, adding small quantities of thick cream to it until one-half a pint or more is absorbed. Put a small lump of it in boiling water and poach for a few minutes; Lf it is too solid add more cream; if too delicate (soft) add another white of egg. Keep in a cool place until ready to use. SUPREME OR BREAST OF CHICKEN WITH TRUFFLES ^ Raise the breast and wings from a three-pound chicken with the wing bone attached; remove the skin and the epidermis. Take the minion fillet from the breast, and insert into it five slices of truffles cut Uke thin cock's combs. Cut a gash the whole length of the breast and fill with chicken forcemeat mixed with a little puree of goose liver. Put the minion fillet on top of the filled S9 iMF wimw iBii tB M — l awn w*-*"^' ■ mmm mmmmm m miiM w. 1^ j B jf ;i«!^,''««*t*SM^*s»g^B»f|»i)Silr«i*iBIB LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. i^WiK - J' -v***re»iit«ii a! w W-ieJwj(*-^k "'^''J* *'•'' ^t^3»;«n*'!HiSE^t>'/ft'' LOUIS' EVERY WOMAN'S COOK BOOK breast and decorate with forcemeat, arranged like a chain of pearls, on each side of the minion fillet. Lay the supremes in a well-buttered flat saute-pan, season with salt and pepper and add a little sherry wine and one-half a gill of chicken stock; cover with a buttered paper and cook for ten or twelve minutes in a moderate oven. When cooked dish up the supremes on pieces of toast cut heart-shape. Add some demi-glace to the liquid in the saute-pan, also twelve slices of trufSes, some truffle juice, and a dash of sherry wine. Potir the sauce around the supremes. Stick paper frills on the wing bones and serve. BREAST OF CHICKEN A LA SAM WARD <^ Remove the breast of a tender three-pound chicken. Remove the skin. Season the breast with salt and pepper, dip in cream and flour, and then fry slowly for about twelve minutes in a small quantity of clarified butter. Cut six fresh mushrooms in thick slices, boil in one-half a cup of cream for ten minutes or more, then mix a heaping teaspoonful of flour with some butter and stir into the cream to thicken it; let it boil another five minutes, and then season with salt, pepper, and Cayenne. Then add a small piece of butter and one tablespoonful of sherry wine. Put this sauce in the bottom of the dish and the fried breast on top; surround with fancy pieces of toast. I BREAST OF CHICKEN BOMBAY STYLE <53 Remove the breast of a young chicken from the bone but leave the skin on. Season with salt and pepper, dip in oil, and broil until nearly cooked. Mix a table- spoonful of English mustard and a pinch of Cayenne pepper with a little Worcestershire sauce so as to obtain a paste. Spread this over the breast as thick as the blade of a knife, over which sprinkle cracker crumbs and a little melted butter and cook for five minutes more in the oven. Dish up the breast on pieces of toast cut 60 ir ■WW P ' ■ " ■■' ".*' m LOUIS* EVERY WOMAN'S COOK BOOK I When Served. Guests. Remarks. ! 'If. I. I II LOUIS' EVERY WOMAN'S COOK BOOK 11 CHICKEN A LA STANLEY -^ Melt two ounces of butter in a flat stew-pan, add two : large sliced onions. Cut a three-pound chicken in eight I pieces and put it on top of the onions. Season with >| salt and pepper. Put the cover on the pan and let it simmer slowly imtil the onions start to take colour. ;| Then moisten with a pint of white stock, let it boil for 1 twenty minutes, add a cup of thick cream, and boil for ; I ten minutes more. Take the pieces of chicken out of the I liquid and dish them up in a deep entree dish. Add to 11 the liquid a heaping tablespoonful of flour, mixed with some butter, boil for a few minutes, and strain the whole 1 1 through a fine sieve. Put the onions through also. Heat the sauce again and add a small piece of table butter and a pinch of Cayenne; pour over the chicken. Surround it with small pieces of fried bananas. Cut each banana slantwise in four pieces, dip them in flour, and fry in butter. CHICKEN A LA CREOLE ^ Ingredients needed are a young chicken weighing about three pounds, cut in eight pieces; that is, the legs cut in two pieces each, two wings, and the centre of the breast cut crosswise in two. Cut in small cubes one Jj onion, one green pepper, three large fresh mushrooms, two fresh peeled tomatoes. One-half a cupful of raw I washed rice, garlic, and one pint brown stock are also ; needed. , I First fry the chicken in olive-oil ; when nicely browned add the onion, mushroom, green peppers, and a clove of chopped garlic. Fry for two minutes more, then add the rice, moisten with the stock, add the tomatoes, and salt. Cover the pan and let it simmer for half an hour in the oven. By this time all the liquid should be ab 6i ; liiSS»S>iACIi ■ i heart-shape, put a piece of broiled bacon on top of each, i i a large spoonful of fresh boiled rice on each side, and a small quantity of currie sauce around the chicken. I LOUIS* EVERY WOMAN'S COOK BOOK ! I 1 1' I When Served. Guests. Remarks. - \ ii if LO ■viiaftuKWii:«j»«>:- ' LOUIS* EVERY WOMAN'S COOK BOOK IS ': I Borbed by the rice and the chicken cooked. Place the pieces of chicken in the centre of a platter and surround with the rice. Pour a little tomato sauce over the chicken, and on this sprinkle a little chopped parsley. CAPON A LA CHEVALIERE ^ This is a simplified recipe taken from the original. Singe and clean a small capon, cut off the legs, and raise the breast off the bone without taking the skin off. Lard with fine strips of salt pork. Bone the legs. Make a stuffing with half a pound of sausage meat, a cup of fresh bread crumbs, one egg, a tablespoonful of chopped truffles, salt, pepper, nutmeg, one tablespoonful of chopped parsley and chives. Spread this forcemeat over the boneless legs, roll them up, and sew them up so as to obtain the shape of a tiny ham. Put the legs and the breast in a fiat saucepan with a " mirpoiz," cook them slowly in the oven for half an hour, add a glass of sherry wine, and one-half a pint of brown stock, and glace them, basting them with the liquid until the meat is of a nice golden colour, and the liquid is re- duced to about one-half a gill. When ready to serve, cut the breast slantwise, into eight slices. Dish up on a heart-shaped thick piece of toast. Cut the legs the same way and place near the breast. Garnish with a ragout of mushrooms, truffles, small slices of sweetbread, and chicken forcemeat balls (made of chicken farce). Strain over the meat the glace in which the chicken was cooked and surround it with fieu- rons. Fleurons are half-moon shaped pieces of baked puff- paste. SQUAB EN CASSEROLE <5S Clean, singe, and dress three squabs, put them hi an earthen casserole with a small piece of butter, salt and pepper them, and roast in the oven for about twelve minutes, so as to obtain a nice golden colour. Add one 62 m wmmm:^*?.**u-/ --tjaa^ats^iin mmuiiimmvwt'^!»i>(stS9i m f LOUIS' ^ EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. 3 It '■I J - ■ 11 ,i - I i I \ 1 LOUIS' £V£RY WOMAN'S COOK BOOK ; small onion, two fresh mushrooms, and two ounces of | lean bacon, all cut in small cubes, and cook together for | i| 1 1 another ten minutes in the casserole. Sprinkle a I if teaspoonful of flour over them, and moisten with a ;^ ; cup of gravy or brown stock and three tablespoonfuls of sherry wine; put the cover on and let it simmer for I' i| ten minutes more. When the squabs are cooked the sauce should have boiled down so that there is just enough for the diners. Tie a napkin around the casserole and serve. it u DUCKLING A LA PORTUGAISE ^ :| Roast a duckling; when partly cooled off, cut in pieces. If Cut up the carcass in small pieces, fry with a small " mirpoix," add a gill of claret wine, the juice of an I orange, and a pint of Espagnole Sauce. Cook for fifteen 11 minutes. Then strain into a saucepan, add the pieces of duckling, and heat well. Chop the peel of a quarter of an orange fine. Cut the heart of the orange in quarters and heat it in a little sherry wine. When ready to serve, 1 1 put the pieces of duckling in a deep entree dish, surround 1 1 with the quarters of orange, pour over the sauce, and at 11 last sprinkle the chopped peel of the orange over the ; whole. GOOSE A LA CHIPOLATA ^ If you have a part of a roast goose (say half) left from a previous meal, cut it in pieces. Chop up the carcass and fry it, with pieces of carrots, onions, and spices. t Moisten it with a gill of Madeira wine and a pint of ] brown sauce. Boil for fifteen minutes. Strain the sauce II into a saucepan and heat the pieces of goose in it. Fry II ten small sausages each one and one-half inches long. Glace twelve small onions in butter and brown stock. Cook twelve whole, skinned chestnuts in one-half a pint of consomme until tender and until the liquid is entirely boiled down. Fry ten small fresh mushroom heads. Place the pieces of goose in a deep entree dish, 63 'V: ■^"i«©*«!SllMIWa - . ^'tear "^«a**'^js«*«sK*»awss: ■l.=«fiSti**3Wriav 11 LOUIS' EVERY WOMAN'S COOK BOOK 'I When Served. Guests. Remarks. | m I ! ! JBT"" ~1B * it II II LOUIS* £V£RY WOMAN'S COOK BOOK put the four prepared garnishings in " bouquets " around it, and pour the sauce over the meat. Sprinkle chopped parsley on top, and surround it with eight small heart- shaped slices of bread previously fried in butter. GUINEA HEN A LA SOUBISE ^ Singe, clean, and dress a guinea hen, cover it with a large thin slice of fat salt pork, and roast it in a moderate oven, colourless, for ten minutes. Slice two large onions and fry them with two ounces of butter in a saucepan without attaining colour. Put the partly roasted guinea hen with them. Moisten it with a pint of chicken stock, put the cover on the pan, and cook in the oven for twenty minutes or until done. Take the hen out and add to the now cooked onions a heaping tablespoonful of flour, mixed with an ounce of butter, also one-half a cup of thick cream. Boil for five minutes more, then rub through a sieve. Cut the guinea hen in pieces, heat the sauce well, season to taste, and pour over the fowl. BREAST OF GUINEA HEN SOUVERAINE <^ Raise the fillets or breast of a guinea hen from the breast bone, remove the skin, and cover with a layer of chicken forcemeat (thickness of the blade of a knife). Cover one-third of the breast with finely chopped truffles, one-third with chopped ham, and one-third with skinned and chopped pistachio nuts. Put the breast in a well- buttered flat saute pan, put a buttered paper on top, add two tablespoonfuls of sherry wine and three of gravy or rich stock. Put the pan in a moderate oven and cook slowly for fifteen minutes, basting them over occasionally. Cut two slices of toast heart-shaped, and place the breast on top of the toast. Add one gill of demi-glace to the liquid left in the saute pan, give it one boil, and pour over the breast. Put a paper frill on the wing bone and serve. A garnishing of green peas or asparagus tips may be served with it. 64 i«i 'I Wfimrrtiiiirrfrrirri nrinriiiii i xii»en(^sMiieF»r;f>«;,iK)^^^¥t"il m LOUIS* EVERY WOMAN'S COOK BOOK When Served. Guests. i Remarks, l \ :; y i i Ht— . ^ a ^ LOUIS* EVERY WOMAN'S COOK BOOK TIMBALES OF CHICKEN ^ Butter well a few timbale moulds about two inches high by one and one-half to two inches wide, and decorate them with pieces of trufGLes, cut in fancy shapes, such as diamonds, crescents, and stars. Fill three-quarters of the mould with chicken forcemeat, then put a ball of chicken croquette preparation in the centre, being careful that it shall not touch the sides or bottom of the mould. Put some more forcemeat on top so as to have the mould full. Stand in a saucepan of boiling water, which will reach half-way up the moulds. Put the cover on and poach them slowly for about fifteen minutes in the oven, to get solid. Take them out and let them rest for two minutes, to settle; turn them on to a platter carefully and then remove the moulds. Pour some Veloute Sauce around them, or put some fresh mushrooms in cream in the centre. 65 igt 1^ iK'S'ltHltiV'i'-.l -i-J ■'■j^«Sfe**B*kW!>^'^)>| LOUIS* EVERY WOMAN'S COOK BOOK |' When Served. Guests. ij Remarks. |j i ^= ^ ENTREES OF GAME BRAISED QUAIL, CELERY SAUCE ^ Clean and prepare three quails for roasting. Put a thin slice of salt fat pork on each. Roast them for five minutes, then put into a saucepan with one-half a pint of white stock and a cup of white tender celery, cut in small pieces. Add a little salt, put on the cover, and cook for twenty-five minutes. Put the quails on a dish. Thicken the liquid with a little flotu: mixed with butter, add one- foturth of a cup of cream and a pinch of Cayenne pepper; cook for a few minutes more and pour over the quails. Surround them with a few heart-shaped pieces of toast. PARTRIDGE WITH SAVOY CABBAGE ^ Cut a Savoy cabbage in four pieces, remove the outside leaves and stalk, parboil in salt water for twenty min- utes, drain well, and chop coarsely. Roast a partridge for ten minutes. Put it into a saucepan with the cab- bage, add four slices of bacon, a young carrot, an onion, and a pint of white stock; season with salt and pepper. Put on the cover, and cook the whole in a hot oven for half an hour. Take out the partridge, remove the legs, and cut the breast lengthwise in four pieces. Put in an entree dish, and surround with the braised cab- bage. Cut the carrot in small pieces, also the slices of bacon, and use them as a garnishing for the cabbage. Pour over the bird a little brown sauce with sherry wine in it. SALMI OF GROUSE WITH TRUFFLES ^ Clean and roast a grouse for twenty minutes, so as to have it a little rare. Remove the legs, and cut the breast in four pieces. Chop the carcass in small pieces and fry 66 m m w LOUIS* EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. i H & a J LOUIS' EVERY WOMAN'S COOK BOOK I with a " mirpoix " for a few minutes ; add a glass of I claret wine, and let it boil to half the quantity. Then add one-half a pint of brown sauce, cook for a few minutes more, and strain through a fine sieve. Heat the sauce, add the pieces of grouse, twelve slices of truffles, : and a tablespoonful of the truffle juice, and let it simmer for a few minutes. Then dish it up, pour the truffle sauce over it, and surround with heart-shaped pieces of bread, previously fried in butter. VENISON CHOPS, PORT WINE SAUCE 4S |i Cut as many chops from a saddle of venison as re- || quired. Season with salt and pepper, dip in oil, and |j broil imtil done rare. Dish up on a platter and pour | port wine sauce over it. Serve with griddled sweet |i potatoes. * I GRENADINS OF VENISON A LA CUMBERLAND <5S Cut small chops from the loin part of a saddle of venison, remove all the bones and skin. Lard these pieces with very thin strips of salt pork. Season with salt and pepper, " saute " them in hot butter for a few minutes to keep them rare; dish them up in the shape of a crown, and fill the centre of the crown with small round croquettes made of sweet potatoes. Pour Sauce Cumberland over the grenadins, and serve. CIVET OF RABBITS Skin and wash a rabbit, cut in pieces, season with salt '■ and pepper. Fry in butter to a golden colour, then |j sprinkle over them two heaping tablespoonfuls of fiour I: and cook for a few minutes more to brown the flour. ,; I Add one-half a pint of claret wine and a pint of brown ' ; stock. Stir it well to obtain a smooth sauce. Add a bunch of parsley, a bay leaf, three cloves, and a clove of garlic, all tied together with a string (called a bouquet, which is taken out before serving), also ten very small onions previously fried in butter, twelve mushroom heads, ■ LOUIS* EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. ] » * i,; LOUIS* EVERY WOMAN'S COOK BOOK and twelve small pieces of bacon cut in cubes, par- boiled and fried. Let all simmer together for an hour, or until the meat is tender. Serve in a deep entree dish and surround with heart-shaped croutons fried in I butter. h 68 m LOUIS* EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. >OK I i m ENTREES OF LAMB AND MUTTON LAMB CHOPS A LA FAVORITE ^£ Broil six weU-trimmed lamb chops. Put them in a dish. Cover each chop with a thin slice of boef tongue, cut heart-shaped and heated in some stock or gravy. On top of this put a teaspoonful of very thick Bearnaise Sauce and a round slice of truffle on the Bearnaise. These three colours make a pretty effect. Put a bouquet of mixed vegetables (macedoine) in the centre, stick a paper frill on the bone of each chop, and pour some gravy in the bottom of the dish. NOISETTE OF LAMB A LA ROBINSON ^S Cut four chops from a loin of lamb; trim well, leaving only a small piece of fat at the end of each. Broil, and I dish each up on a round piece of toast. Slice five or six I chicken livers, also two good-sized fresh mushrooms, I season with salt and pepper, and fry together in butter for a few minutes. While frying, add a teaspoonful of finely chopped onions, then two tablespoonfuls of sherry wine, and a small cup of brown sauce. Cook for four minutes, add the juice of one-half a lemon, some chopped parsley, and pour over the noisettes. MINIONS OF LAMB, ANDALOUSE ^ Cut from the best part of a leg of lamb small steaks, and trim in round pieces (called minions). Saute in butter until cooked, dish them up on round pieces of toast, and cover them with a Sauce Trianon. Put a slice of truffle on each. Have some cooked spaghetti cut in pieces an 11 inch and a half long, cook for a few minutes in a very 1 1 thick tomato sauce, add a little grated Parmesan cheese, season well, and surround the' minions with this gar- [ nishing. j 69 w "~w LOUIS' EVERY WOMAN'S COOK BOOK I When Served. Guests. Remarks. ' * I »^ « LOUIS* EVERY WOMAN'S COOK BOOK MUTTON CHOPS DEVILLED ENGLISH STYLE <^ Broil four well-trinuned mutton chops until nearly done. Mix two tablespoonfuls of mustard and a pinch of Cayenne with enough Worcestershire sauce to obtain a paste. Cover the chops with this preparation on both sides, dip them in fine bread crumbs, then in melted butter, and brown in the oven. Put the chops on top of a layer of mashed potatoes in the platter, add two thin slices of broiled bacon on each chop. Pour a little devilled sauce over the whole. LOIN OF MUTTON WITH TURNIPS ^ Trim and bone a loin of mutton, make a roll of it, tying it up with string. Roast for twenty minutes; have it nicely coloured. Pour off the grease, sprinkle a table- spoonful of flour over the loin and brown it a little in the pan. Then add one pint of brown stock or light gravy and two cupfuls of young turnips (shape of a walnut, previously parboiled and sauted in butter). Cover the pan and cook for one-half an hour. Take the loin out, slice in pieces, and skim the fat off the sauce. Arrange the turnips on each side of the loin and pour the sauce over the meat. I I m 70 m *=^ —- - ■ ^ "^ LOUIS* EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. » « ENTREES OF VEAL SWEETBREAD BRAISED WITH ASPARAGUS TIPS^ Trim two pairs of sweetbreads, parboil them in water for a few miautes, cool them in cold water, and lard with thin strips of salt pork. Butter a flat saute-pan, put a few slices of onions and carrots in the bottom of the pan, also two slices of lean ham, a bay leaf, and peppercorns. Put the sweetbreads on top, put on the cover, and cook on the stove tmtil the vegetables take colour. Drain off the butter. Add to the sweetbreads a small glass of sherry wine, a cup of brown stock, and a gill of brown sauce. Cook slowly in the oven for twenty-five minutes, basting frequently with the liquid so as to have them nicely glaced. Dish up on round pieces of toast, strain the sauce over it, and garnish with asparagus tips. Cover the asparagus tips with a little Hollandaise Sauce. SWEETBREAD POMPADOUR <5S First select four small sweetbreads for this dish, or cut large ones in two pieces. Trim, parboil, lard, and cook just like previous recipe. Second, cut one parboiled sweetbread into small cubes, also two fresh mushrooms, one truffle, and one-founh of a breast of a cooked fowl. Put this into a saucepan with a piece of butter half the size of an egg; toss it over a brisk fire for two minutes, then add one-half a cup of cream and let it cook for ten minutes. Now thicken with a little flour mixed with butter; add one tablespoonful of Madeira wine and season to taste. Have four French artichokes, about two inches in diameter; cut the bottom part of them with a two inch scalloped cutter. When ready to serve put the prepared fiUing in chma cases or small metal saucepans, about half ftill, then the 71 S m •(WlSifc*»4.(Ur*»*!^Mv(''.-'K*-(Ai*:'->i-*C'^ ■.'£--■-.'.-■? *"*"*lfle«W«llt!Mll«£t«'W«^9!toi««K!WiHB^^ — - Hi^iTWeMv^WaK-f*?! LOUIS' EVERY WOMAN'S COOK BOOK f When Served. | Guests. Remarks. \ • ]! I'- ll LOUIS' EVERY WOMAN'S COOK BOOK r .J (' a '4 heated artichoke-bottoms on top, and lastly the glaced sweetbreads. Pour over it a little of the gravy in which the sweetbreads were cooked. s SWEETBREAD EUGENIE ^ I . Metal or fireproof dishes with glass covers are required | 1 for this recipe. Parboil and cook four small sweetbreads | '\ I as for Sweetbread Braised, but have them less cooked. Butter four of the above-mentioned dishes, put a small f ]| , round piece of crisp toast in each, place eight small heads • I (peeled) of fresh mushrooms on the toast, leaving the f; ^f I centre free. Season with salt and pepper, and pour a * quarter of a cup of cream over the mushrooms. Place |; ;i the partly cooked sweetbreads in the centre, cover, and '. cook slowly, on top of the range, for twelve or fifteen | minutes without removing the cover. Serve while < boiling hot, placing the dish on a dinner plate on which I a small napkin has been placed. \ , ,, PAPRIKA " SCHNITZEL » OF VEAL <5S Sf ':! Fry a finely cut onion in butter. When nicely browned I \ \ I add a heaping teaspoonful of paprika and a tablespoonful II ll of flour; cook for two minutes and then moisten with a cup of brown stock. Add a tablespoonful of capers, the II 1 1 juice of one-half a lemon, and a small piece of the rind; I boil for five minutes and then strain. Add a little meat extract if desired. Cut four slices of veal from the loin I or leg, one-half an inch thick, free from bones and gristle, season with salt and pepper, dip in flour, and fry 1 1 slowly in butter to a golden colour. Dish up on a platter, pour the prepared paprika sauce over it and garnish with boiled rice, well drained. VEAL CHOPS LARDED AND GLACED ^ Lard with small strips of salt pork four well-trimmed veal chops, rib preferred. Season with salt and pepper and fry on both sides in butter. Add a few thin slices of carrots and onions. When nicely browned drain off 72 ?; ^m^m^m^m^m^t I LOUIS* EVERY WOMAN'S COOK BOOK I When Served. Guests. Remarks. ■1 m LOUIS' £V£RY WOMAN'S COOK BOOK the butter, add a small glass of Sauterne wine to the veal, and a cup of brown stock or light gravy. Have the larded side up and cook for fifteen minutes in the oven, basting it over with the liquid frequently to obtain a nice glaced surface. Dish them up and strain the remaining gravy over them. u I CALF'S BRAIN WITH BROWNED BUTTER ^ Remove the fine skin from the calf's brain and rinse the latter in water. Boil the brain in water, adding salt, the juice of a lemon, a few slices of carrots and one-half a bay leaf. Boil for ten minutes. Take out carefully with a skimmer, split in two and put it on a dish. Heat two ounces of butter tmtil it turns dark brown, then add a dash of tarragon vinegar and pour over the brain. Sprinkle chopped parsley over it. CALF'S HEAD A LA POULETTE ^ Have a scalded and cleaned calf's head cut in two; remove the brain and tongue. Wash the head well and soak for a few hours in water, then parboil and wash off the scum. Put it into a saucepan with water into which a handful of fiour has been mixed, and add the juice of two lemons and a vegetable garnishing. Boil until tender, cut in pieces, dish up in a deep entree dish, and pour a Sauce Poulette over it; then add the cooked brain and the calf's tongue sliced. Surround with small pieces of toast. 73 gr— — ^— ^ f I Pi I LOUIS* £V£RY WOMAN'S COOK BOOK I I When Served. ; Guests. Remarks. li r^ — —^ i IF i 'J I ENTREES OF BEEF TENDERLOIN STEAK MIRABEAU^ Broil two tenderloin steaks, each about one and one-half inches thick; keep them rare. Have some salt anchovies cut in long strips, put them lengthwise and crosswise over the steaks ; place a piece of an olive, cut in the shape of a ring, in each little square formed by the anchovies. Put the steaks on a platter, and keep them warm. Heat I ; half a pint of brown sauce, add a little sherry wine, the juice of one-half a lemon, and one ounce of butter. Stir until the butter is melted, and then pour over the tenderloin steaks. TOURNEDOS OF FILLET OF BEEF CHERON <^ Cut four small steaks, about an inch thick, from a well- trimmed tenderloin. Season with salt and pepper, dip I in oil, and broil. Have ready four French artichokes, I the bottoms filled with mixed vegetables (Macedoine), l[ i| also some Bearnaise Sauce. When ready to serve put I the tournedos on round pieces of toast, cover the meat I ! |i I with the Bearnaise Sauce, place a slice of truffle on each, and then put the four filled artichokes opposite the tournedos. Put a few tablespoonfuls of gravy in the platter. MINION FILLET OF BEEF " LOUIS " ^ Broil four small round tenderloins, each an inch thick is and two and one-half inches in diameter. Put them on 1 1 round pieces of toast which have been previously covered || 1 1 with thin slices of goose liver pate. Brush melted meat i ij extract over the minion fillets. Have twelve pieces of ^ red pimento and twelve of green peppers cut in diamond |! fj shape, the green ones to be cooked in butter. Place I ■ three of each on the fillets, alternating so as to forma • 74 ' ^=^'t^i^E^^<^vi^--fl m LOUIS* EVERY WOMAN»S COOK BOOK When Served. Guests. Remarks, f 11 - LOUIS' EVERY WOMAN'S COOK BOOK | ,'« LOUIS' EVERY WOMAN'S COOK BOOK star. Place a small cooked mushroom head on the star and pour a light Bearnaise " Tomatee " around the minions. To make Bearnaise " Tomatee," add two tablespoonfuls of thick puree of tomatoes to one-half a cup of Bearnaise Sauce. P MEDAILLON OF BEEF A LA BERTRAND^ Cut four small round tenderloin steaks about an inch thick, and trim so as to have them about two and one- half inches in diameter. Broil rare. Put them on round pieces of toast of the same size. Put a round slice of eggplant fried in butter on top of the medaiUons, a large I slice of parboiled marrow on beef on the eggplant, and a slice of trufl9te on the marrow. Cover the whole with a Sauce Bordelaise. BEEF TONGUE BRAISED A LA ROMAINE ^ Dip a fresh beef tongue in boiling water for one-half a minute, then scrape off the skin with a knife. Parboil the tongue in water for an hour. Put the parboiled tongue in a saucepan with some butter, brown it slightly, add an onion and a carrot sliced, and a few herbs aromatic. Moisten it with a gill of white wine, a quart of brown stock, and a cup of brown sauce; add two tomatoes cut in pieces. Put the cover on and let the tongue simmer in the oven for two hours, turning it occasionally. After that time the liquid should be reduced to the consistency of an ordinary brown sauce. Take the tongue out and slice it. Put on a platter as if it were whole. Strain the sauce, take off the fat. Have ready three table- spoonfuls of seedless raisins, three of Sultana raisins, and three of blanched and skinned almonds cut in strips, parboiled in a gill of Marsala wine. Add this to the sauce and pour over the tongue. 75 LOUIS* EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. m \ m V, i 1 MISCELLANEOUS ENTREES VOL-AU-VENT A LA TOULOUSE ^ Have ready and hot a vol-au-vent made of pufiE-paste holding about a quart of filling. Cut in small slices one pair of parboiled sweetbreads, the breast of one-half a cooked fowl, eight fresh peeled mushrooms, and saute them in butter for a few minutes. Then moisten them with a small glass of sherry wine, cook for ten minutes, and add one pint of Veloute Sauce; let it simmer for some time; then add two truffles sliced, twenty-four I chicken forcemeat balls, and twelve cocks' combs. I Mix half a cup of cream with the yolks of two eggs, stir I into the ragout, also two ounces of fresh butter; shake i the whole well in the saucepan so the yolks of the eggs i will thicken the sauce. Then fill it into the vol-au- I vent. Vol-au-vent may be bought at any bakers. ! Cocks' combs ready for use may be bought in small glass jars at any first-class grocery. TIMBALE PARISIENNE^ Cook a potmd of French macaroni in water tmtil soft. It is more solid than the Italian macaroni and better answers the purpose. Drain without rinsing. Cut into small pieces about one-third of an inch long. Butter a quart timbale mould very thick' and garnish with a few details of truffles in the bottom and on the sides. Line the whole mould with the pieces of macaroni, placing them in such a way that the opening of one end is against the sides of the mould, so as to make it look like a honey- comb when it is turned out. Line the inside with chicken forcemeat to hold the macaroni in place ; fill the centre with a Toulouse as in the previous recipe, cover the whole with chicken farce, and steam in a covered saucepan for thirty minutes. When cooked let the timbale rest t 9P*ip '■ '■'.';'*E"«et?*eF*^»''4iH M LOUIS' EVERY WOMAN'S COOK BOOK } When Served. I Guests. 'i Remarks. I I I at ^ m LOUIS' EVERY WOMAN'S COOK BOOK for a few minutes, then turn it out on a platter very carefully. Serve a Sauce Allemand around it. PIGEON PIE ^5* Cut three young pigeons (squabs) each in two pieces. Saute with six thin slices of tenderloin in hot butter for three minutes to have them slightly browned. Arrange them in a pie-dish, alternating with slices of lean bacon. Cut two hard-boiled eggs in pieces and sprinkle them over it, also a small finely chopped onion and some chopped parsley. Season with salt and pepper, and poiu- over it a pint of brown sauce and Ught gravy mixed. Cover the whole with a cover of puff-paste and bake in a moderate oven for half an hour. MOUSSE OF VIRGINIA HAM <5a Pound to a pulp half a pound of cooked Virginia hkm, free from gristle and fat, add two whole eggs and one gill of cold cream sauce. Rub the whole through a sieve, place in a bowl, and add to it one-third as much chicken forcemeat. Mix well together with a wooden spoon, working it vigorously and adding half a cup of thick cream. Have some small tin moulds well buttered and sprinkled with finely chopped red ham. Fill the prepa- ration into the moulds, steam in a covered saucepan, turn out carefully on a platter, and surround them with a demi-glace flavoured with Madeira wine. MUSHROOM UNDER GLASS 4^ Butter well a round metal baking-dish, and put in it a crisp rotmd piece of toast. Place ten medium-sized mushrooms on top and add a tablespoonful of maitre d'hotel butter. Season with salt and pepper and a pinch of Cayenne; add a dash of sherry wine and half a cup of cream to each dish. Put the glass cover on and cook for fifteen or twenty minutes on top of the range without removing the cover. Place the dish on a dinner plate with a napkin on it and serve very hot. 77 Jii LOUIS* EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. 1 m m LOUIS' EVERY WOMAN'S COOK BOOK II 11 CROQUETTES OF CHICKEN ^ I Cut into small dice the meat of a cooked fowl, free from I skin and gristle. Chop fine a small can of mushrooms, two truffles, and a small onion. Fry the onion in two \ ounces of butter, add two tablespoonfuls of flour, moisten I it with a pint of chicken stock in which the fowl was cooked, then add some of the juice of the canned mush- j rooms and cook together to obtain a thick sauce. Put I in the chicken, mushrooms, and truffle, and let it simmer for a few minutes; then add the yolks of three eggs I mixed with one-half a gill of cream, salt, pepper, nutmeg, ' and a teaspoonful of chopped parsley, and after two minutes' more cooking remove from the fire and spread on a large platter to cool off. When cold form croquettes 1 1 : of it, pyramid shape, roll in flour, egg, and bread-crumbs, I and fry iu deep fat to a nice golden colour. Serve on a napkin, or with some garnishing of vegetables like peas |^ or asparagus tips. | This recipe should make from twelve to fifteen cro- i| quettes. |[ CROQUETTES OF SWEETBREAD <53 Cook three pairs of parboiled sweetbreads in chicken stock I Ij for twenty-five minutes, take them out of the liquid to j cool off; then cut them into small dice and prepare the same way as for the previous recipe, using the stock in which the sweetbreads were cooked for the sauce. : Fresh mushrooms may be used in place of canned. ; Make the croquettes cutlet shape or a flat oblong. EPIGRAMMES OF SWEETBREAD ^^ Split in two, two pairs of medium-sized parboiled sweetbreads, so as to obtain eight pieces; trim them to a flat oblong shape. Fry in butter on both sides for five minutes. Cool them off. Chop finely three medium- Ij sized fresh mushrooms, previously cooked, also a truffle. \[ Put them in one pint of Allemande Sauce, add two table- l| spoonfuls of sherry wine, and reduce the sauce on the iff fire to more than ordinary thickness. When cold wrap 78 ^ -. . — ws t I I LOUIS» EVERY WOMAN'S COOK BOOK iM 1 When Served. Guests. H I . Remarks, p . '■K^^^'^-^^^'^tStfn^'i'^"^^ iff l\ It ■ ■ ' f LOUIS' EVERY WOMAN'S COOK BOOK it around the pieces of sweetbread, dip them in flour, egg, and bread crumbs, and fry in deep fat. Drain well. Serve with mushroom sauce or a garnishing of vegetables. TERRAPIN MARYLAND I II with a coarse towel remove the fine skin from the limbs, head, and neck. Put the terrapin in a saucepan with water and salt and boil until tender; about thirty or forty minutes is required for a young one. After it is cold, break the shell, remove all the meat, and separate the gall from the liver. Cut the meat into pieces, also the liver, and free the terrapin eggs from the dark skin surrounding them. Put all into a saucepan with a glass I of sherry wine and one-half a pint of strong chicken V stock; garnish with a small onion, one-half a small carrot, and a bouquet of parsley. Boil for fifteen minutes 1 1 and then remove the garnishing. Add to the now reduced I liquid a gill of cream sauce. Mix the yolks of three eggs 1 1 with a gill of cream, stir into the sauce and let it thicken, ' add two ounces of butter, a little more sherry wine, and ; a dash of brandy. Season with salt and Cayenne and add the juice of one-half a lemon. Then remove from ^1 the fire. Be careful that the sauce does not curdle. Serve in a covered deep entree dish or in a blazer. Serve toast separate. TURTLE MEAT OR FINS A LA NEWBURG ^ Put about ten pieces of cooked green turtle meat or fins (each two inches square) in a saucepan with some of the liquid. Boil and add one-half a cup of cream and a small glass of Madeira wine. Stir in the yolks of three eggs mixed with a gill of thick cream, shaking the saucepan all the time, so it will mix well and thicken the sauce. Add one ounce of butter and a dash of brandy. Season with salt and Cayenne pepper and serve in a covered entree dish. Serve toast separate. 79 w LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. ! ( m . MfiiLm mmmtMmm li il ROAST, JOINTS OR GROSSES PIECES ROAST SIRLOIN OF BEEF, ENGLISH STYLES II Take the best part of the sirloin with the tenderloin in it. Tie a string around it, so that the flank will partly cover r,i ^> £ I the fillet. Roast in a moderate oven until cooked rare. 1 1 I If It will take about two hours or more to cook. When I more than half -cooked put into the same pan raw peeled ^ |j II potatoes, the size of a large egg, and roast them with I the meat. li ! 6 8 i3 BRAISED RUMP OF BEEF WITH MACARONI ^^ In a heavy copper saucepan roast a piece of rump of beef weighing six or seven pounds until nicely colovired 80 't? ^tttmmn.'^i^^sfm'mm" I RIB OF BEEF AND TIP OF THE SIRLOIN ^ | A piece of three or four ribs of beef, or two or three ribs 1 of the loin of beef, called the tip, may be obtained ready | trimmed to roast from the butcher. Cook in the same i way as for the previous recipe. Serve with horseradish I sauce. I To make the horseradish sauce, grate a root of peeled | fresh horseradish, put into a small bowl, add a pinch ; | of salt and a pinch of sugar and enough thick cream to | obtain a thick sauce. Serve separate in a sauce boat. I TENDERLOIN OF BEEF A LA PORTUGAISE ^^ Trim and lard with small strips of fat pork a fillet or tenderloin of beef. Roast for about forty minutes with slices of carrots and onions, a few small pieces of lean ham, and herbs and butter. Baste it over occasionally while roasting. Dish up on a platter ; drain off the butter from the roasting-pan, add a glass of sherry wine, one- half a cup of gravy, and one-half a cup of brown sauce. Let it come to a boil and strain over the tenderloin. Surround with stuffed tomatoes. ■^M'ti^^miiHt''^iimKtrt^^^ammvfmmmiiiimmitm ss k — "— -m ■l LOUIS' EVERY WOMAN'S COOK BOOK ■ When Served. Guests. Remarks. V '' jlk— ^ —M T LOUIS' EVERY WOMAN'S COOK BOOK II on all sides, adding a carrot and an onion, herbs, a bay leaf and a parsley bouquet, and t^o tomatoes cut up. Then moisten with a pint of Sauterne wine and one quart of stock and one cup of brown sauce. Put on the cover, which should close hermetically, put the saucepan in the oven, and let the meat cook slowly for two hours, tturning occasionally. Take the meat out and slice; strain the sauce and skim off all the fat, and then pour over the sliced rump. Garnish with macaroni with cream sauce. BRISKET OF CORNED BEEF WITH VEGE- TABLES ^ A piece of fancy brisket of corned or saltpetred beef, say five or six potmds, should be cooked in plenty of water until tender, with two carrots, two onions, one- half a head of cabbage, two turnips, and two stalks of celery. Dish up the beef on a platter, cut the vegetables coarsely, and put around the beef. Serve horseradish with it. SADDLE OF MUTTON <^ Roast a well-trimmed saddle of mutton from fifty to sixty miniutes. Slice lengthwise and serve with currant jelly and gravy. BOILED LEG OF MUTTON, CAPER SAUCE ^ It takes about two hotu-s to boil a leg of mutton. Put salt and vegetable garnishing in the water. Serve mashed turnips with it, and caper sauce separate. ROAST HINDQUARTER OF SPRING LAMB^ Cover the loin part with slices of lamb fat, so that this part will not be too well done when the hindquarter is cooked. Serve mint sauce separate. ROAST RACK OF LAMB ^ Use the ribs of the lamb only and serve with mint gi vssiin^iSfSmemim LOUIS* EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. m M m i r LOUIS' EVERY WOMAN'S COOK BOOK I ROAST TURKEY STUFFED ^ I Stuff the turkey with any of the many dressings known. Cover the breast with thin slices of salt pork, which will prevent the meat of the breast getting too dry. Serve cranberry sauce with it. CAPON A LA PENNINGTON^ Cook a quart of peeled chestnuts in chicken stock with three finely chopped and fried shallot onions. Pound this to a pulp, add one-fourth of a pound of grated fat salt pork and three finely chopped truffles. Stuff the capon with the dressing while it is hot, and let it rest overnight so the flavour will penetrate into the meat. ROAST GOOSE, GOOSEBERRY SAUCE ^ Stuff a young goose with any dressing desired. Chestnut or apple dressing is very palatable. Serve gooseberry sauce with it. Green gooseberries are cooked with sugar and very little water. Serve cold. ROAST YOUNG DUCKLING ^ It requures about an hour to roast a young duckling; may be stuffed or plain roast. Serve apple sauce with it. ROAST CHICKEN, GIBLET SAUCE ^ Roast the chicken the ordinary way. Prepare a thick gravy. Boil the gizzard, heart, and liver in water with salt and an onion. When well cooked, chop fine, and add to the thick gravy. ROAST SADDLE OF VENISON ^ Roast the saddle as it is, or take off the skin over the meat and lard with strips of fat salt pork, but keep it rare. Serve ciurant jelly with it, together with some gravy made in the pan in which the saddle was cooked. 82 epHrf^^^ffl^jWii:;-! -s«s LOUIS' EVERY WOMAN'S COOK BOOK w J. When Served. Guests. Remarks. : i I fA - - ■' - LOUIS' EVERY WOMAN'S COOK BOOK ROAST HAM WITH SPINACH^ Boil a soaked ham until tender, remove the skin, sprinkle sugar over it, and brown in the oven. Serve a puree of spinach with it. ROAST LOIN OF VEAL WITH KIDNEY <^ Bone a loin of veal, season with salt and pepper, and make a roll in such a manner that the veal kidney cut lengthwise in two will be in the centre of the roll. Tie up with a string. Roast with a " mirpoiz " of vegetables and pre- pare a gravy in the pan in which the loin was roasted. k 83 f^ I LOUIS' EVERY WOMAN'S COOK BOOK i I When Served. I Guests. Remarks. \{ at ^ ' w i«*W*-#**nt>B'*' (f GAME ii Wild ducks should be cooked rare. Very few people like them well done. It takes from fifteen to twenty minutes' cooking for the large ducks, according to size. After they are cleaned a few pieces of celery put inside the ducks will improve the flavour of the meat. Fried hominy and currant jelly are generally served with all of them. When the breast has been carved, the carcass | should be put in a meat press and all the blood squeezed out of it and served as gravy. The legs are seldom used. Wild ducks may be split and broiled and served on toast instead of roasted. CANVASBACK DUCK<^ REDHEAD DUCK°= '■*»*WM*«WS*l«^W*f^i«^8Bi i " LOUIS* EVERY WOMAN'S COOK BOOK | j ■ When Served. Guests. Remarks. ! \ il # «s VEGETABLES That may be served as entrees or separate courses CELERY AU JUS ^ Clean and peel four stalks of celery, each about four inches long. Split each in two or four pieces, cook in water until tender, and then drain. Heat one-half a cup of gravy and one-half a cup of brown sauce, add the juice of one-half a lemon and an ounce of butter, season with salt and pepper. Put the celery into this ; ' sauce and let it simmer for ten minutes. Arrange the i I pieces nicely in a dish and pour the sauce over them. [; CELERY VELOUTE ^ I I Prepare the celery as for previous recipe, but put it into , a pint of veloute sauce instead of brown sauce. I . ' ARTICHOKES BOILED, HOLLANDAISE SAUCE ^ \ \ ll Trim the leaves and stalks from the bottoms of some ,: French artichokes, cut off also the points of the leaves ' on the pointed ends. Cook in salt water with the juice i !of two lemons tmtil tender ; it will take about an hour. Drain off the water and serve on folded napkin. Serve I i| I Hollandaise sauce separate. • ARTICHOKE FARCI A LA BARIGOULE ^S \ Boil some artichokes, prepared as in previous recipe, for half an hour in salt water, but cut one-third of the pointed ends off. Drain well; empty out the inside (called the choke), fill the empty space as for stuffed tomatoes, adding to the filling some chopped, cooked sweetbreads. Place a thin roimd piece of fat salt pork on top of the fiilling. Put the artichokes in a buttered saucepan, and add a little claret wine and one-half a pint of brown stock. Put on the cover, and cook for 86 ■ 1 LOUIS* £V£RY WOMAN'S COOK BOOK When Served. Guests. Remarks. 1^ I 1^ : ; i ;i LOUIS* EVERY WOMAN'S COOK BOOK - half an hour in a moderate oven. Place the artichokes 1 1 1 1 on a platter, boil down the stock in which they were I > 1 1 cooked to one-half a gill, add a little brown sauce and one ounce of butter. Pour over the artichokes. BAKED CAULIFLOWER ^ Remove the hard parts of a cauliflower, and divide the I ll rest into small flowerets; cook in salt water until tender, |i 1 1 drain well. Arrange them in a baking-dish, sprinkle grated Parmesan cheese over them, and then cover with a thick cream sauce. Sprinkle a few fresh bread crumbs and plenty of grated Parmesan cheese over it; then pour over all some butter and bake to a nice golden colotu'. CEPES PROVENCALS Slice some cepes into thick pieces, and fry in olive-oil with a chopped shallot onion and a crushed clove of garlic. Add a little Sauterne wine and some tomato sauce. Put into a deep dish, sprinkle chopped parsley over it, and surround with small pieces of toast. MUSHROOMS BOURGEOISE S 'I Peel twelve fresh mushrooms, leaving on part of the : I stems ; arrange in a baking-dish, with stems up. Sprinkle i| salt and pepper over them, also the juice of one-half a I lemon and two ounces of melted butter. Bake in a moderate oven for fifteen minutes, and serve in the same ! I dish. Toast separate. STUFFED TOMATOES S Chop fine one onion, one green pepper, four fresh mush- rooms, and four ounces of cooked ham. Fry the first three articles in butter until cooked, add the ham and two peeled tomatoes chopped fine. Boil for a few minutes, then add one-half a cup of fresh bread crumbs, the yolks of three eggs, one tablespoonful of chopped parsley, chives, and some nutmeg. Cut the tops off six medium- sized tomatoes and scoop out part of the inside; fill the tomatoes with this preparation, sprinkle bread crumbs 87 M B.*»H*MtiaaiK:^j»j»»w«ms«iniisMK«H,jirj.*mtl^^^^^ !» ^m i HOW DIFFERENT SALADS ARE PREPARED AND SERVED First of all the materials should be secured fresh, and then they must be well cleaned and the water removed as much as possible. The salads should be made im- mediately before the meal and kept cool imtil wanted. ( I A garlic flavour is healthful, and if there is no objection a slight rubbing of the salad bowl with a clove of garlic will improve the flavour of the salad. Chopped fresh tarragon, chervils, or chives also help to give a fine taste to the salads, and the yolk of an egg will give a good body to them. To make salad dressing good oil and vinegar are I necessary; olive oil and red-wine vinegar are to be preferred. If you caimot get red wine vinegar, a wine- glassful of red wine added to a quart of dressing which was made of white wine or cider vinegar will answer the purpose. If you have no vinegar, the juice of two lemons added to one-balf a glass of red wine may be substituted. If the oil gets cloudy add a teaspoonful of salt to a quart, and it will clear within twenty-four hours. HOME-MADE FRENCH DRESSING 4^ To make one quart, take a teaspoonfxil of salt, one-half a teaspoonful of white pepper, one-quarter of a tea- spoonful of English mustard, one-quarter of a teaspoonful of paprika, one-third of a quart of vinegar, shake well, and make up the balance of the quart with olive-oil. This dressing well corked will keep for ever. Shake the bottle before using. LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. I i j lawwiTumwr*^ SALADS ASPARAGUS SALAD ^ Cut the tender parts of asparagus into pieces of equal 11 length and tie them in bunches. Cook in salted water | j| |l! and then leave to cool. Arrange them symmetrically in I II a salad-bowl, ornament with hard-boiled eggs, and add I )| Ijl two tablespoonfuls of French dressing. V '| ■!'l I?! CELERY SALAD <^ Remove the outer stalks, which are generally hollow. II Put the good ones into a bowl of cold water. Cut each stalk Julienne style, wash well, drain and dry them thoroughly. Line the salad-bowl with lettuce-leaves, season with French dressing, cover the whole with a layer of mayonnaise, and ornament with beet root and a fine lettuce heart in the centre. POTATO SALAD ^ Cut and slice cold boiled potatoes, add some chopped onions, chives, and parsley. Season with French dressing. Pile the salad in the centre of the dish and stirround it with small lettuce leaves. Decorate the summit with 11 \ quartered hard-boiled eggs and finely chopped beets. ^ CRESS AND APPLE SALAD ^ Have very clean pepper watercress, and to it add some sliced sour apples. When ready to serve season with j salt, pepper, vinegar, and a very little oil. t MONK'S-BEARD SALADS f Clean some monk's-beard leaves by wiping them with | a towel. Do not wash them. Add some corn salad, chopped chervil, and cooked slices of beet root. Season with French dressing, and add a piece of bread crust go .". V wi»ia^«iip*S«J**;. ■ m LOUIS* EVERY WOMAN'S COOK BOOK When Served. Guests. ii Remarks. ] L M LOUIS' EVERY WOrfAN'S COOK BOOK II \l which has had a clove of garlic rubbed over it. piece of bread is called a chapon. Corn salad is also called Fitticus or Doucette. This ROMAINE, ESCAROLE, AND ENDIVE SALADS <^ f I Remove the hard and green parts; split each of the |; yellow leaves in the centre its entire length. It is pref- 1 1 erable not to wash these salads, as the leaves may |< be cleaned by wiping them. Season with French dressing and add some finely chopped chervil and tarragon. A garlic flavour may be added if desired. ROQUEFORT CHEESE SALAD ^ Sprinkle some small pieces of Roquefort cheese over lettuce leaves or escarole. Season with French dressing and add some finely chopped cut chives. SEVILLE SALAD ^ Cut off the tops of six medium-sized peeled tomatoes, and scoop out part of the pulp and seeds. Take thirty- six asparagus tips about two inches long and insert them in the cavities of the tomatoes, six in each, tips up, so they will protrude about an inch above the toma- toes. Put each on a lettuce leaf and pour French dress- ing over it. BANANA AND NUT SALAD <^ Cut skinned bananas crosswise into slices about an inch thick. Put three pieces of them on a medium-sized lettuce leaf. Put one-half a teaspoonful of mayonnaise dressing on top of each banana and then a quarter of a teaspoonful of chopped pecans or walnuts on top of the mayonnaise dressing. MELBA SALAD ^ Cut the bottom of a raw French artichoke into small 11 strips and to it add the same quantity of celery and 1 1 apples cut likewise. Cut up double the quantity of I escarole salad, the small yellow inside. leaves only. Pul ' i i ¥) 1^, X • '' -■'■"-. , "'^"■| TB LOUIS* EVERY WOMAN'S COOK BOOK When Served. i ' Guests. Remarks. ■ s s I it ^^y V i LOUIS* EVERY WOMAN'S COOK BOOK all together in a salad-bowl. Prepare a French dressing of oil, vinegar, salt, and pepper, and to this add a table- spoonful of tarragon leaves, a finely chopped shallot onion, a clove of garlic, and some chopped parsley. Before serving pour this dressing over the salad. If CAVOUR SALAD ^ This salad is prepared with finely shredded green peppers, red pimentos, and potato salad. Put the shredded sweet pimentos mixed with French dressing in the centre of a flat salad-dish. Put a border of potato salad around the red pimentos, and lastly a second border of the finely shredded green peppers mixed with French dressing. c 1 1 These three colours, red, white, and green, make a very I I pretty effect. royAle salad ^ Cut into dice some fresh pineapples, oranges, celery, and apples, and mix with some mayonnaise into which a few " tablespoonfuls of heavy cream have been previously mixed. Dish up on a shallow salad-dish and garnish with finely chopped green peppers and sweet pimento in little heaps, alternating the colour all around the border. Sprinkle a few finely chopped pecan nuts in the centre. WALDORF salad ^ Take some peeled apples and the same quantity of the hearts of cleaned and peeled white celery cut in small cubes, and mix with a well-seasoned mayonnaise. Put in a flat salad-dish. Cut some sweet Spanish peppers in long narrow strips and put them over the salad like a grating; surround the whole with some leaves of hearts of lettuce. TOMATO WITH CHIVES ^ Put a thick slice of peeled tomato on a yellow lettuce leaf; cover the sliced tomato with mayonnaise dressing and then sprinkle finely cut chives on the mayonnaise. 92 i I rkinc* I LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. R^narks. i; k 'i ■ i LOUIS* EVERY WOMAN'S COOK BOOK CRABFLAKE SALAD ^ Mix one qtiart of crabflakes with one-half a pint of mayonnaise dressing. Put in a flat salad-dish, surround 1 1 with lettuce leaves j and sprinkle finely chopped sweet pimentos over it. NOTE Numerous other recipes for salads and dressings may be found in " Louis' Salads and Chafing Dishes." 93 at ^-'^ -TS LOUIS* £V£RY WOMAN'S COOK BOOK -i ii When Served. Guests. n Remarks. II II 3: \i u DISHES PREPARED FROM FOOD LEFT OVER FROM PREVIOUS MEALS MINCED HALIBUT WITH POTATOES, BAKED ^ |; Prepare some potatoes hashed in cream in the usual |j manner. Remove the skin and bones from the halibut ^\ left over from a previous meal. Break the fish into small pieces and then add to it the potatoes. Season well, put the whole in a deep baking-dish; sprinkle with bread crumbs, grated Parmesan cheese, and butter. Bake to a nice golden colour. SALMON SALAD ^ Break the cooked salmon into small pieces, add some shredded lettuce and mix with as much mayonnaise I I dressing as desired. Put the salad on a platter, surround l' ; with lettuce leaves and quartered h^d-boiled eggs, and j|| sprinkle finely chopped cooked beets over it. H SCALLOPED CODFISH^ Mix the boiled codfish left over, free from skin and bones, with cream sauce. Season well. Put a border of mashed potatoes, to which the yolk of an egg has been added, around the edge of some natural or silver scallop shells. Put the creamed fish in the centre of these shells, sprinkle with bread crumbs and butter, and brown in the oven to a nice golden colour. Serve the scalloped fish individually or place them on a platter covered with a napkin. RISSOLES OF CHICKEN ^ With some boiled or. roast chicken prepare an ordinary chicken hash, but not too creamy. Put it on the ice to get cold. Prepare some pancakes and cut them with a cutter, three inches ia diameter, into round pieces. 94 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. m ^ ^sf— --=M LOUIS* £V£RY WOMAN'S COOK BOOK 11 H Put a tablespoonful of the prepared chicken hash in the |i III centre of the pancake, and double over so as to obtain a rissole half -moon shape; bread it in egg and bread |i if crumbs, and fry in deep fat. Serve with tomato sauce. ^1 MINCED AND DEVILLED TURKEY ^ Cut from the breast of a cooked turkey six slices about a quarter of an inch thick. Trim them oval-shape, about two inches long. Mix a tablespoonful of English mustard with a little Worcestershire sauce so as to obtain a paste. Spread it over the slices of turkey, sprinkle with bread crumbs and a little melted butter; put the pieces on a pie-plate and brown them slightly in the oven. With the remaining trimmings and dark meat prepare a hash. Cook six slices of bacon, and have ready six pieces of toast cut heart-shape. When ready to serve put the hash on the platter, the devilled slices of turkey on top of the hash, and surround the whole with the bacon and toast. This is a very tasty dish and may be served as an entree for a dinner or Itmcheon. LAMB HASH WITH GREEN PEPPERS ^S To one pint of cooked lamb add one pint of cooked potatoes, both ingredients chopped very fine. Fry one finely chopped green pepper in butter for a few minutes, then add the lamb and potatoes, and moisten the whole with a cup of soup stock and let it simmer slowly for about ten minutes. If the potatoes are mealy they will thicken the hash sufficiently. Season with salt and nut- meg, add a small piece of butter, and serve in a deep dish. Surrotmd with small pieces of toast cut triangular shape. LAMB CROQUETTES^ Chop fine one onion, fry it in butter to a golden colour and then add one pint of finely cut lamb and a pint of cooked potatoes cut in the same way. Add a cup of good bouillon, and let it simmer for ten minutes, stirring occasionally so as to obtain a thick hash. Add a tea- PS ■..-•e^.,I^A->V'Hm»-riM»ie,lftf*l- - . ^r^ LOUIS* EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. 1^ ) ? r W ^ i 'A LOUIS' E\f^RY WOMAN'S COOK BOOK spoonful of chopped parsley, put it on a fiat tin pan, and cool it off on the ice. When cold and solid form croquettes of it, egg-shape. RoU them in flotu*, dip in eggs and bread crumbs, and fry in deep fat. Drain off all the fat with a napkin and serve with a little demi- glace to which a tablespoonful of chopped mint leaves has been added. BEEF HASH, ENGLISH STYLE ^ Cut in small dice one pound of roast beef, free from gristle, but mixed with a small quantity of the fat part. I Fry one finely chopped onion in butter to a slight brown colour, then add a heaping tablespoonful of flour and ^ MINCED VEAL AND HAM ^S |! Cut up in small dice one-half potmd of roast veal and a quarter of a pound of cooked lean ham. Fry two finely chopped fresh mushrooms in butter, add a table- spoonful of flour and a cup of cream and milk mixed. 96 * ^l.iVifJ^f^sm'f -- tS'AS»»JW*M^«il»!(i«Bi ! M fry together for two minutes. Then add a cup of light Ij j I gravy or rich soup stock, and stir well to obtain a sauce; |j I ! 1 1 add the beef and a■ A 97 at — — ^ ..»aBEak-i":6^-: , .JL&P--.-«.^fi i-.^^.S««Wt".«t^;u 'i. LOUIS* EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. m ai^ftBjB*n'»w"'«'-L «'-,-}l.BW*W8*.'' Btlffl^lVki.. SWEET ENTREMETS OR DESSERTS OMELETTE SOUFFLEE A LA VANILLE <^ Place in a bowl the yolks of six eggs with five heaping tablespoonfuls of powdered sugar and one-half a tea- spoonful of vanilla extract. Beat together vigorously for a few minutes. Take the whites of nine eggs in a bowl or copper basin, and beat them to a stiff froth with a wire whisk. Mix the yolks and the whites together carefully, pile the mixture on a metal baking-dish, smooth it over with a knife, and bake for twelve or fifteen minutes in a moderate oven. Sprinkle sugar over it and serve immediately. Is PANCAKES WITH MERINGUE ^ Prepare six small pancakes, cover them with raspberry jam, and roll them up. Cut each roll in two, and place them on a slightly buttered baking-dish. Beat the whites of four eggs to a stiff froth, then mix into it carefuUy four ounces of powdered sugar; cover the pieces of pancakes with this meringue, sprinkle sugar over it, and bake for five minutes in a very moderate oven. PEACHES WITH RICE A LA CONDE ^ Prepare an ordinary sweet mUk rice, vanilla flavour. Put on a round platter a layer of it about an inch thick. Have ready some peeled half peaches which have been previously cooked in a syrup; arrange them nicely on top of the rice, and put a border of maraschino cherries around the peaches. Colour some of the peach syrup to a light pink and pour over it. Serve warm. PINEAPPLE FRITTERS. WITH MACAROONS^ Cut in two, slices of cored and cooked pineapples to obtain half-moon shaped pieces. Drain. Break up some dry 98 w »if' »M'llll«!»*il.ji«i/ « Wii f<**W«Pfc«W^3i 1^ LOUIS* EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. \ r i !ar~ - « LOUIS* £V£RY WOMAN'S COOK BOOK macaroons and moisten with brandy and curacoa; mash them to obtain a thick paste. Put this macaroon paste between two pieces of pineapple. Prepare as many as needed. Dip them in flour and then in frying batter, and fry in deep fat to a golden colour. Drain off the fat well and serve on a napkin. 11 h SNOW EGGS WITH CUSTARD ^ Beat the whites of six eggs to a stiff froth and mix into it carefully four oimces of powdered sugar. Have one quart sweetened milk flavoured with vanilla boiling in a flat saucepan. With a large spoon mould the meringues into the shape of large eggs, dip them in the boiling milk, turn them over once or twice, poach them slowly for a few minutes until cooked; then take them out and drain on a sieve. With one pint of the milk, the yolks of three eggs, and a teaspoonful of cornstarch prepare a custard. Let it get cold. Arrange the snow eggs in a deep glass dish and pour the custard over it. Surround with small macaroons dipped in brandy. BAVARIAN CREAM WITH MARASCHINO ^ With one pint of milk, six ounces of sugar and the yolks of four eggs prepare a custard or English cream. Add one otmce of gelatine while hot, and have it well dis- solved. Strain into a bowl, stir until cold, and then add a small glass of maraschino. When it begins to thicken mix two pints of whipped cream into it; put the prepara- tion into a jelly mould and let it get solid on the ice. When ready to serve, dip the mould quickly in hot water and invert on a cold dish. li CHOCOLATE SOUFFLEE PUDDING ^ss Put into a saucepan the yolks of five eggs, two ounces of butter, two oimces of corn-starch, two ounces of grated chocolate, four otmces of sugar, and half a gill of milk. Mix well and stk on the fire until it thickens, taking care not to have it too hot. Remove it from the fire, and place 99 f ■.■"ftTWAWiSK^i^H. iv,-*»iw»grtMwi^(iJMi,*!i^«n;?3i| LOUIS* EVERY WOMAN'S COOK BOOK When Saved. Guests. Remarks. m LOUIS* EVERY WOMAN'S COOK BOOK immediately in a bowl, stirring occasionally until nearly cold. Beat the whites of five eggs to a stiff froth and I i mix carefully into the preparation. Butter well one large I cylindrical or two small moulds and put the mixture I into it. Have the moulds four-fifths full. Stand the I moulds in a saucepan with two inches of boiling water I ' | I in it, put the cover on and steam for twenty minutes, i I Then remove the cover and put the pan in the oven for I five or eight minutes. Turn the pudding out on a hot j platter. Serve hot vanilla custard sauce with it. APPLE CHARLOTTE PEARS A LA MELBA ^ Have some Bartlett pears peeled, cored, cut in halves, and boiled in a light syrup, ice cold. Cut pieces of sponge or pound cake into slices one-half an inch thick, trim them heart-shape, put on a platter, and cover the cake with a slice of vanilla ice-cream the same shape. Then place one-half a pear on top of the cream and pour Melba sauce over it. Melba sauce may be bought from first-class grocers in small bottles,, or a thick, cold raspberry sauce will answer the purpose. m IQ3 ■ia^v^bjiimimma&Sirifi^smis.^tKgi:'.^. LOUIS* EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. IS I! ISP is II CHEESE CROQUETTES ^53 i I Have one cup of extra thick cream sauce boiling ; add one- ! half a pound of rarebit cheese cut in small dice, the yolks 1 1 ll ot two eggs, salt, and Cayenne pepper. Stir for a minute I ' 1 1 ^o Ic^ it i^t ^o^t ^ut t^c cheese should melt only partially. ! I Remove from the fire and cool it off quickly by spreading fi ( out thin on a platter. When cold, form thin oblong- shaped cakes. Put them in flour, egg, and fresh bread crumbs; be sure to have them well breaded. Fry in very hot deep fat and serve on a napkin. i r — k TOASTED CHEESE SANDWICHES £X I: Omelette a la Paul .... Omelette 0. C. Y. C. Style . Scrambled Eggs with Asparagus Tips ENTREES OF BEEF . . . . . Beef Tongue Braised a la Romaine Medaillon of Beef a la Bertrand Minion Fillet of Beef " Louis " . Tenderloin Steak Mirabeau Tournedos of Fillet of Beef Cheron ENTREES OF GAME . . . Braised Quail, Celery Sauce Civet of Rabbit .... Grenadins of Venison a la Cumberland Partridge with Savoy Cabbage . Salmi of Grouse with Truffles . Venison Chops, Port Wine Sauce ENTREES OF LAMB AND MUTTON Lamb Chops a la Favorite Loin of Mutton with Turnips Minions of Lamb Andalouse Mutton Chops Devilled English Style Noisette of Lamb a la Robinson ENTREES — MISCELLANEOUS . Croquettes of Chicken . Croquettes of Sweetbread . Epigrammes of Sweetbread Mousse of Virginia Ham . Mushroom under Glass Pigeon Pie Terrapin Maryland Timbale Parisienne Turtle Meat or Fins a la Newburg Vol-au-Vent a la Toulouse . ENTREES OF POULTRY Breast of Chicken a la Sam Ward Breast of Chicken Bombay Style i 112 48 48 49 74 75 75 74 74 74 66 66 67 67 66 66 67 69 69 70 69 70 69 76 78 78 78 77 77 77 79 76 79 76 59 60 60 m'*'^M% INDEX w I Breast of Guinea Hen Souveraine Capon a la Chevaliere . Chicken a la Creole Chicken a la Stanley . Chicken Forcemeat Duckling a la Portugaise . Goose a la Chipolata . Guinea Hen a la Soubise . Squab en Casserole Supreme of Breast of Chicken vnth TrufEles Timbales of Chicken . ENTREES OF VEAL Calf's Brain with Browned Butter Calf's Head a la Poulette . Paprika " Schnitzel " of Veal . Sweetbread Braised with Asparagus Tips Sweetbread Eugenie . Sweetbread Pompadour Veal Chops Larded and Glaced . :l i FISH Bluefish Baked Creole Style Butterfish Saute Colbert . Codfish in Cream (Baked) . Cutlets of Salmon with Peas Eels Sailor Style (Matelotte) Fillet of Halibut Girard Fillet of Kingfish —Bon Vivant Fillet of Sole Hoteliere Fillet of Sole Venitienne Finnan Haddie " en Coquilles " . Fish Forcemeat .... Fresh Mackerel Saute in Butter Grenadins of Salmon — Shrimp Sauce Haddock a la Momay . Halibut Major Domo . Kingfish Saute -with Fine Herbs . Paupiettes of Smelts (White Wine Sauce) "3 m i^jttsia»j»> an »aiwi 64 62 61 61 59 63 63 64 62 59 65 71 73 73 72 71 72 71 72 30 39 37 37 36 38 32 38 32 31 40 30 33 37 40 32 39 30 eB«S*-t5>^>,^gr*»-s»" •-i3si?i»3H*;^wl m 33 1 '■ \ 34 35 41 84 1 84 84 1 II 84 1 INDEX Paupiettes of Trout-Mantou .... 34 Planked Shad 39 Pompano — Lobster Sauce 39 Red Snapper Baked Italienne Style ... 37 Salmon 3^ Salmon a la Balzac 3^ Sea-Bass Maitre d'Hotel 33 Sheepshead Boiled — Egg Sauce ... 40 Smelts Saute Meuniere . . • ' -3^ Spanish Mackerel Mariniere ... .34 Striped Bass a la Bercy .... Trout Baked in Cream .... Trout in Jelly Whitebait Fried Plain, or Devilled . GAME Blackhead Duck Brant Duck Canvasback Duck Doe Birds . . . • Mallard Duck . 84 Partridge 85 Pheasant 8s Plovers 84 Quail 85 Redhead Duck 84 Reed Birds 85 Rice Birds 85 Ruddy or Butterball Duck 84 Snipe 8s Snow Birds 8s Teal Duck 84 Widgeon 84 Woodcock Roast or Broiled on Canapes . . 85 HOT CHEESE DISHES 104 Cheese Croquettes 104 Cheese Tartelettes 104 Golden Buck los Toasted Cheese Sandwiches . . . .104 i 'p INDEX Welsh Rarebit 105 Yorkshire Buck 105 HOT SIDE-DISHES, OR HORS D'OEUVRES CHAUDS 24 1 1 Bouchees of Oyster Crabs 28 Brochette of Sweetbread (Tomato Sauce) . . 26 Canapes of Hard-Shell Crabs .... 25 I I Croustade of Frogs' Legs 24 I 1 Croustade of Mushroom 24 Hungarian Croquettes 28 Lobster en Brochette 25 J . Marrow Fritters 29 ' ' Mushrooms en Surprise 26 Ravioli Napolitaine 27 Rissoles Pompadour 27 Scotch Canapes 25 ICES 101 Boston Brown Bread Ice-Cream . . . loi Cafe Parfait 102 Grapefruit Sherbet 102 Lillian Russell 103 Pears a la Melba 103 Plombiere with Chestnuts loi Vanilla Ice-Cream loi KITCHEN BOUQUET 8 ROAST, JOINTS OR " GROSSES PIECES " . . 80 Boiled Leg of Mutton, Caper Sauce ... 81 Braised Rump of Beef with Macaroni . . 80 Brisket of Corned Beef with Vegetables . . 81 Capon a la Pennington 82 Rib of Beef and Tip of the Sirloin ... 80 I f| Roast Chicken, Giblet Sauce .... 82 Roast Goose, Gooseberry Sauce .... 82 Roast Ham with Spinach 83 Roast Hindquarter of Spring Lamb ... 81 Roast Loin of Veal with Edney ... 83 Roast Rack of Lamb 81 Roast Saddle of Mutton 81 "5 m «-^ IB9-ti**t^'ii«J-' ■»«A jl^'Mi INDEX Roast Saddle of Vemson 82 Roast Sirloin of Beef, English Style ... 80 Roast Turkey Stuffed 82 Roast Young Duckling 82 Tenderloin of Beef a la Portugaise ... 80 SALADS 90 Asparagus 90 Banana and Nut gi Cavour 92 J Celery 90 ;| ^^ Crabflake 93 If J I |[ j| Cress and Apple 90 Endive 91 Escarole 91 f- :!| Home-made French Dressing .... 89 |; 1 1 How Different Salads are Prepared and Served 89 i' I Melba 91 j| Monk's-Beard 90 p ij Potato 90 i \! Romaine 91 II Roquefort Cheese 91 I ll Royale 92 Seville 91 I . j I Tomato with Chives 92 '•> Waldorf 92 ? ? SAUCES 50 Allemande 54 Bearnaise » • 55 Bechamel 55 Bercy 56 Bigarad 51 Bordelaise 51 Caper 56 I Cardinal 56 :| Colbert 51 Cream 55 Creole 52 Cumberland 52 ^-"'•«M««K'lV-l ^ .A, - =?=^ mDEK Demi Glace 50 Devilled 52 Egg 56 Espagnole or Spanish Brown .... 50 Fish 57 Fresh Mushroom 52 Hollandaise 57 Italienne 53 Mayonnaise 50 Oyster 57 Perigueux 53 Piquante 53 Port Wine 53 Poulette 57 Remoulade 51 Robert 54 Shrimp .58 Tartar 51 Tomato 54 Trianon 58 Veloute 55 Vin Blanc, or White Wine ..... 58 j SHELL FISH 42 Baked Lobster a la Gerant 42 Clams Chatham Style 43 Crab Flakes in Cream 45 Crabflakes Momay 45 Lobster a la Bercy 42 Lobster Newport Style 42 Oysters a la Poulette 44 Oyster Crabs Astoria 45 Oyster Crabs Devilled 46 Oysters en Brochette, or Flying Angels . . 44 Oysters Manhattan 43 Quahaug Clams (Stuffed) 43 Soft Shell Crabs Broiled 44 Soft Shell Crabs with Browned Butter . . 45 Stuffed Crabs with Bacon 45 w INDEX SOUP STOCKS . Brown or Rich Stock . Chicken Stock or Broth Clam Broth . Fish Stock . Kitchen Bouquet . Mutton and Veal Broths Plain Stock Bouillon or Marmite White Stock, or Fond Blanc SOUPS CONSOMMES OR CLEAR, WITH DIFFERENT GARNISHINGS Consomme . Consomme Caroline Consomme Celestine Consomme Colbert Consomme Fermiere Consomme Isabelle Consomme Monaco Consonune Princess Consomme Sevigne Consomme with Cheese Croutons Royal ...... il SOUPS, CREAM AND PUREE . Cream of Catiliflower a la Dubarry Cream of Cieleiy .... Cream of Chicken Reine Margot Cream of Mushroom . Cream of Sorrel with Tapioca . Puree of Lentils .... Puree of White Beans a la Bretonne Puree St. Lambert SOUPS, ESSENCES Beef Tea Beef Juice Essence of Beef Essence of Celery Essence of Chicken and Clams ii8 m 4 5 6 6 5 8 6 4 4 9 8 9 9 lO II lO II 10 lO II 9 12 12 12 13 13 12 14 14 13 19 20 20 20 19 20 INDEX Essence of Mushroom Essence of Tomatoes SOUPS, FISH AND SHELL FISH Bisque of Lobster . Bisque of Oysters, Family Style Clam Soup Duxbury . Cream of Oyster Crabs Fish Chowder — Boston Style Mousseline of Clams . SOUPS, RICH Chicken Gumbo — Southern Style Game Soup, or Puree of Grouse . Ox Joint Clear .... Ox Joint Thick, or a I'Anglaise . Potage d'Artagnan, or Calf's Foot Potage Westmoreland . Scotch Cockie-Leekie . SWEET ENTREMETS OR DESSERTS Apple Charlotte .... Bavarian Cream with Maraschino Chocolate Soufflee Pudding Omelette Soufflee a la Vanille . Pancakes with Meringue Peaches with Rice a la Conde . Pineapple Fritters with Macaroons Snow Eggs with Custard Soup m TABLE SERVICE 19 19 21 22 22 21 23 21 21 15 17 IS 16 17 16 15 17 98 100 99 99 98 98 98 98 99 vii VARIOUS CHEESES USED IN COOKING American Gruyere, or Swiss .... Parmesan 109 109 109 109 VEGETABLES Artichokes Boiled, Hollandaise Sauce Artichoke Farci, a la Barigoule m iig 86 86 86 i r •.••*t*iS»»i5W*vi«ii)(KH«rti«*^i'>*i-'; S INDEX Baked Cauliflower 87 Celery au Jus 86 Celery Veloute 86 Cepes Provencal 87 Fried Oyster Plant 88 I ; Mushrooms Bourgeoise ^7 I ! Stuffed Green Peppers 88 ■; 1 Stuffed Tomatoes 87 [I Tomatoes and Eggplant a la Grecque . . 88 | !' 120 m for pmv €)i[Dn Becefptjs k y :. m ■^ ! !for gour flDtun mecefptsJ ii j 1 I 1 gr°^ " w 1^ for pmv flDton Mtttipt^ for pom €>t»n Becetptjs ' r;»*lffl«Hm-^*^*a-.'Ww*««»w - w aiM w iMrw i mi lawgiit fot pmt 0\x>n mecefptjS MWfcJlBTn Bl IIIJMMBMMMBBPaiill Iimill ll» IIIIWI - '^z ■,. ;.'.^w->^«-W*WWWIW¥,WWM>Mfc^«f«w^.v>.-'-1 Wi— — M>J|p ^^^ T|^^B^^h ^~j^MM— MilllH j|- 1 II I ■JWKIiiiiiri W III I III iMM— ■ I lim—nWIB r n- r- 1 n "^ ^ I'-i-n imiiiaii iiiiiwiwowwi - -^^^^^^^^^^^g,^^^^^^ I for ^our OtDtt BeceiptsJ 5 for pmv flDton Beceiptjs 1! i ■*i!a*i»(«a*t<^»j*«'^- - l^^eit&.mm»m^^-'}i^.i.^<' 5f.i»*i.s*5-^ji>tDn IReceiptjs f wm''f^^i^^t»n Becetpt^ i^S'ilMWr.y^"'S(«ig«i'.j>MKf»''J- s for pmv €>tDn BecetptjS if i for pom €>lim Bcceipt^ m s t — j m for pmv €)tx)n mecefptsJ W * \ \ \ < ' ! at ^-18 ^^■■■■■■■■■■■■■■■■■■WWMWIWMWMBWBWBWMWWWBIBBItSHiJ