The Century Cook Book

CHAPTER VI.

Vegetables.

• General directions, 200.
• Potatoes, boiled, 201.
• Mashed, 201.
• Cakes, 201.
• Rice, 202.
• Soufflé, 202.
• Roses, 202.
• Croquettes, 202.
• Balls, 203.
• Omelet, 203.
• Creamed, 203.
• Broiled, 204.
• Baked, 204.
• Stuffed, 204.
• Baked with meat, 204.
• Lyonnaise, 204.
• Fried, 205.
• Balls, fried, and straws, 205.
• Saratoga, 205.
• Puffed, 206.
• Sweet potatoes boiled, 206.
• “ Baked, 206.
• “ Browned, 206.
• “ Croquettes, 207.
• “ Purée, 207.
• Tomatoes, stewed, 207.
• Scalloped, 207.
• Stuffed, 207.
• Roasted, 208.
• Broiled, 208.
• Farci, 208.
• Green peas, 209.
• Purée of peas, 209.
• String beans, 209.
• Flageolets, 210.
• Lima beans, 210.
• Spinach, 210.
• Soufflé, 211.
• Chartreuse of spinach or cabbage, 211.
• Asparagus, 211.
• Tips, 212.
• Cabbage, 212.
• Boiled cabbage, 212.
• with cheese, 213.
• Swedish, 213.
• Hot slaw, 214.
• Brussels sprouts, 214.
• Cauliflower, 214.
• au gratin, 215.
• Egg-plant, 215.
• Stuffed, 215.
• Peppers, stuffed, 215.
• Chestnut purée, 215.
• Celery, stewed, 216.
• au jus, 216.
• Carrots and turnips, 216.
• Macédoine of vegetables, 216.
• Dried beans, 217.
• Boiled  “    217.
• Baked  “    217.
• Purée of beans, 217.
• Croquettes of Beans, 217.
• Beets, 217.
• Summer squash, 218.
• Parsnips, 218.
• Cucumbers, boiled, 218.
• Stuffed, 218.
• Lettuce stewed, 219.
• Onions, 219.
• Spanish onions, stuffed, 219.
• Corn on the ear, 220.
• Mock oysters, 220.
• Canned, 220.
• Succotash, 220.
• Artichokes, 220.
• Bottoms, 221.

CHAPTER VII.

Farinaceous Foods used as Vegetables—Receipts for Macaroni—Cereals.

• To boil rice, 222.
• Rice and tomatoes, 223.
• Parched rice, 223.
• Farina balls, 223.
• Hominy fried, 224.
• Cornmeal mush fried, 224.

Receipts for Macaroni.

• Macaroni, 224.
• Spaghetti, 225.
• Baked macaroni with cheese, 225.
• “ au gratin, 225.
• “ with tomato or other sauces, 225.
• Baked macaroni with minced meat, 226.
• Receipt for macaroni from Mrs. Maspero, 226.
• Sauce for macaroni, for rissotto, and for polenta, 226.
• Sauce for macaroni No. 2, 226.
• “       “      “  3, 227.
• Polenta, 227.
• Risotto, 227.

Cereals.

• Oatmeal porridge, 227.
• Cracked wheat, 228.
• Cornmeal mush, 228.

CHAPTER VIII.

A Group of Receipts from a New England Kitchen.

• Split-pea soup, 229.
• Black bean soup, 229.
• Clam soup, 230.
• Clam chowder, 230.
• Fish chowder, 230.
• Browned oysters, 231.
• Fish and oysters, 231.
• Scalloped oysters, 231.
• Pickled oysters, 232.
• Fricasseed oysters, 232.
• Stewed lobster, 232.
• Fish balls, 232.
• Codfish and cream, 233.
• Oysters on a chafing-dish, 233.
• Pilau, 233.
• Spiced shad, 233.
• Pork and beans, 234.
• A réchauffé of cold mutton, 234.
• Corned beef, 234.
• A beefsteak pie, 235.
• Easy chicken salad, 235.
• Cream dressing, 235.
• Macaroni à l’albi, 236.
• Corn pudding, 236.
• Thin Indian bread, 236.
• Graham gems, 237.
• Colonial hoe-cakes, 237.
• Rhode Island johnny-cake, 237.
• Boston brown bread, 237.
• Dabs, 238.
• Cream oatmeal, 238.
• Zephyrs, 238.
• Squash pies, 238.
• Pumpkin pies, 239.
• A rule for simple pie-crust, 239.
• A boiled Indian pudding, 240.
• A baked Indian pudding, 240.
• Orange Indian pudding, 241.
• Blueberry pudding, 241.
• A peach pudding, 241.
• Cherry bread, 241.
• Lemon rice pudding, 242.
• Bermuda pudding, 242.
• Rice and marmalade pudding, 242.
• Molasses pie, 242.
• Prune jelly with almonds, 243.
• Clarified apples, 243.
• Lemon ice, 243.
• Apple sauce, 243.
• Stewed pears, 244.
• Cranberry jelly, 244.
• Hartford election cake, 244.
• Instantaneous frosting, 245.

CHAPTER IX.

Distinctively Southern Dishes.

• General remarks, 246.
• Pone, 246.
• Hoe-cake No. 1, 246.
• No. 2, 247.
• Kentucky corn dodgers, 247.
• Maryland beaten biscuits, 247.
• Soft corn bread, 247.
• Southern way of cooking rice, 248.
• Chicken gumbo, 249.
• Gumbo filé (New Orleans), 248.

Very Inexpensive Dishes.

• Very inexpensive dinners, 249.
• To prepare a shin of beef, 250.
• “ “  “ another way, 250.
• Beefsteak pudding, 251.
• Menus for inexpensive dinners, 252.
• Scotch broth, 252.
• Tapioca and apples, 252.
• Veal with white sauce, 253.
• Purified cabbage, 253.
• Chops cut from the shoulder, 253.
• Apple dumplings, 253.
• Curry, 254.
• Madras curry, 254.
• Liver sauté, 255.
• Breast of mutton, 255.
• Tomato soup, 255.
• Carrot “ 256.
• Potato “ 256.
• Bean “ 256.
• Celery “ 256.

Miscellaneous receipts.

• Sterilized milk, 257.
• Devonshire cream, No. 1, 258.
• “ “ No. 2, 258.
• To make fresh butter, 258.
• To make white hard soap, 259.
• Floor polish, 260.

CHAPTER X.

Eggs.

• To judge of freshness, and how to preserve eggs, 261.
• Boiled eggs, 262.
• “ “ 1, 262.
• “ “ 2, 262.
• “ “ 3, 262.
• Poached eggs, No. 1, 263.
• “ “ No. 2, French style, 263.
• “ “ No. 3, 263.
• Fried    “  264.
• Scrambled, 264.
• Plain French omelet, 264.
• Variations of the, 265.
• No. 1, 265.
• No. 2, 265.
• No. 3, green, 266.
• No. 4, aux fines herbes, 266.
• No. 5, with peas or tomatoes, 266.
• No. 6, with ham, 266.
• Beaten omelet, 266.
• Shirred eggs, 266.
• sur le plat, 266.
• au miroir, 266.
• cocotte, 266.
• Molded eggs, 267.
• à la polignac, 267.
• Ham and eggs, 268.
• Poached eggs on anchovy toast (supper dish), 268.
• Poached eggs on anchovy toast (entrée for luncheon), 268.
• Poached egg with tomato, 268.
• Eggs à la villeroi (entrée for luncheon), 269.
• Egg à la Bourguinonne, 270.
• “ à l’aurore, 270.
• Golden cream toast, 270.
• Curried eggs, 271.
• Stuffed  “ No. 1, 271.
• “   “ “ 2, 272.
• Egg croquettes, 272.
• Other ways of serving hard-boiled eggs, 272.
• Tomatoes stuffed with eggs, 272.

• Œufs à la reine, Eggs Livingston,

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  Downtown club, N.Y., 273.

• Eggs au beurre noir, 273.
• Spanish omelet, 274.

CHAPTER XI.

Sauces.

• General directions, 275.
• Glaze, 277.
• Roux for sauces, 277.
• White sauce, 277.
• “ “   for fish, 278.
• Egg “ 278.
• Caper  “ 279.
• Oyster “ 279.
• Celery “ 279.
• Lobster “ 279.
• Velouté and allemande, 279.
• Béchamel, 279.
• Poulette, 280.
• Villeroi, 280.
• Hollandaise, 281.
• Chaudfroid, 281.
• Brown sauce, 282.
• Espagnole, 282.
• Champagne sauce, 283.
• Piquante “ 283.
• Soubise  “ 284.
• Horseradish  “ 284.
• Mustard “ 284.
• Curry “ 284.
• Olive  “ 285.
• Tomato  “ 285.
• Mushroom “ 286.
• Maître d’hôtel, 286.
• Mint sauce, 287.
• Bread sauce, 287.
• Jelly sauce, 287.
• Cranberry sauce, 287.
• Apple, 288.
• Béarnaise, 288.
• Mayonnaise, 288.
• White, 289.
• Green, 289.
• Red, 290.
• Jelly, 290.
• With arrowroot, 290.
• Tartare, 290.
• Agra dolce, 291.

CHAPTER XII.

Entrées.

• Croquettes, general directions for making, 292.
• The Enterprise chopper, 293.
• Sauce for croquette mixture, 293.
• To mold croquettes, 293.
• To fry croquettes, 294.
• Materials used for croquettes, 295.
• Timbales, 296.
• Truffles, 296.
• Cream chicken forcemeat, 297.
• Cream forcemeat No. 2, 297.
• Fish cream forcemeat, 297.
• Quenelle forcemeat, 298.
• Bread panada, 298.
• Flour panada, 298.
• To mold and cook timbales, 298.
• Salpicon, 299.
• Fontage cup, 300.
• Pain de volaille, 300.
• Quenelles, 300.
• Palmettes, 301.
• Celestines à la Maintenon, 301.
• Boudins Rouennaise, 302.
• Macaroni timbale, 302.
• Honeycomb timbale, 302.
• A simple timbale of halibut, 303.
• Pastry timbale, 303.
• Potato and fish timbale, 304.
• Vol-au-vent, 304.
• Patties, 305.
• Rissoles, 305.
• To prepare sweetbreads, 305.
• Baked sweetbreads, 306.
• Braised sweetbreads, 306.
• Sautéd sweetbreads, 306.
• Fried sweetbreads, 306.
• Sweetbreads à la poulette, 306.
• Chaudfroid of sweetbreads, 306.
• Calf’s brains, 307.
• Head à la vinaigrette, 307.
• Marinade of brains, 307.
• False terrapin, 308.
• Calf’s head à la poulette, 308.
• Oyster cases, 308.
• Liver loaf, or false pâté de foie gras, 308.
• Chicken livers, 309.
• Stuffed mushrooms, 309.
• Chicken purée, 310.
• Oyster-crabs, 310.
• Entrée of oyster-crabs, 310.

Terrapin.

• Terrapin, general remarks about, 311.
• To prepare, 312.
• Stewed in Maryland style, 313.
• à la Newburg, 313.
• Frogs’ legs, fried, 313.
• à la poulette, 313.

Mushrooms.

• Remarks about mushrooms, 314.
• Cooking mushrooms, 316.
• The Fairy Ring Champignon (Marasmius Oreades), 317.
• The Agaricus Campestris, 317.
• Procerus, 318.
• Russula, 318.
• Coprinus Comatus, 318.
• Atramentarius, 318.
• The Boleti, 318.
• Puff balls, 319.
• Morchellæ Esculentæ, 319.
• Hydnum Caput Medusæ, 319.
• Clavaria, 319.
• To dry mushrooms, 320.
• Scalloped mushrooms, 320.
• Mushrooms à la poulette, 320.

CHAPTER XIII.

Aspic Jelly, Fancy Molding Supports.

• Aspic jelly, 321.
• To clear aspic, 322.
• Quick aspic, 322.
• Chicken aspic or jelly, 323.
• Aspic croûtons, 323.
• To chop jelly, 323.
• Mold jelly, 323.
• Unmold jelly, 324.
• Ornament molds, 324.
• Double molds, 325.
• Decorations for meat jelly, 326.
• Daisy design, 326.
• Berry design, 326.
• To decorate with truffles, 326.
• Socles, 326.
• Rice socle or casserole, 327.
• Potato casserole, 327.
• A potato support for hot meats, 328.
• Croustades of bread, 328.
• Roll croustades, 328.

CHAPTER XIV.

Chafing-dish Cooking.

• The chafing-dish, 329.
• Kind of chafing-dish to use, 329.
• Russian bowls, 329.
• Wooden spoons, 330.
• Dishes suitable for chafing-dish, 330.
• Panned oysters, 331.
• Oyster stew, 331.
• Creamed oysters and clams, 331.
• Barbecue of fish, 331.
• Eggs with tomatoes, 332.
• Tomatoes and rice, 332.
• Creamed dishes: eggs, chicken, veal, 332.
• Dishes à la Newburg, 333.
• Terrapin, 333.
• Chicken livers with Madeira, 333.
• Crab toast, 334.
• Smelts à la Toulouse, 334.
• Meats, 335.
• Venison, 335.
• Mutton, 335.
• Beef, 335.
• Welsh rabbit and golden buck, 335.
• Fondu-Savarin, 335.
• Pineapple canapés, 336.
• Chocolate made with condensed milk, 337.

CHAPTER XV.

Bread.

• Remarks about yeast, 338.
• Yeast, 338.
• Dick Bennet’s receipt for yeast, 339.
• Yeast receipt No. 2, 339.
• What to do when yeast is not obtainable to start the fermentation, 339.
• Proportions of raising materials and other items, 340.
• General directions for making bread, 340.
• Time, 340.
• Raising, 341.
• Proportions of material, 341.
• Mixing, 342.
• Making a sponge, 342.
• The crust on dough, 342.
• Kneading and molding, 342.
• Baking, 343.
• Care of bread after it is baked, 344.
• Baking bread rolls, 344.
• Flour, 344.
• Bread pans, 344.
• Water bread No. 1, 345.
• “ “ “ 2, 345.
• Milk bread, 345.
• Potato bread, 345.
• Receipt for making one loaf of bread or one pan of biscuits in two hours, 346.
• Bread made with baking-powder, 346.
• Whole wheat flour, 346.
• Graham bread, 346.
• Gluten bread, 347.
• Boston brown bread, 347.
• Toast, 348.
• Milk toast, 348.
• Panada, 348.
• Pulled bread, 349.
• Zwieback, 349.
• Bread fritters, 349.
• Bread rolls, 349.
• Crescents, 350.
• Braids and twists, 350.
• Cleft rolls, 351.
• Luncheon and tea rolls, 351.
• Parker House rolls, 351.
• Tea biscuits made with baking-powder, 352.
• Sour milk, 352.
• Corn bread No. 1, 353.
• “ “   No. 2, 353.
• Puffs or pop-overs, 354.
• Graham gems, 354.
• Corn gems, 354.
• Muffins, 355.
• Raised muffins, 355.
• English muffins or crumpets, 355.
• Sally Lunn, 355.
• Waffles, 356.
• Hominy cake, 356.
• Oat cake, 356.
• Bran biscuits, 357.
• Bread sticks, 357.
• Rusks, 357.
• Dried rusks, 358.
• Bath buns, 358.
• Coffee cake, 358.
• Brioche, 359.
• To make a brioche roll with head, 360.
• a brioche crown or ring, 360.
• Buns, 360.
• Brioche for timbales or cabinet puddings, 361.
• Pancakes, 361.
• Plain pancakes, 362.
• Flannel cakes, 362.
• Rice pancakes, 362.
• Bread pancakes, 362.
• Cornmeal pancakes, 363.
• Buckwheat pancakes, 363.
• Adirondack pancakes, 363.