The Century Cook Book

CHAPTER XVI.

Sandwiches and Canapés.

• General remarks, 364.
• Shapes, 364.
• How to prepare the meat, 364.
• Butter, 365.
• Rolls, 365.
• How to prepare the bread, 365.
• Meat sandwiches, 365.
• Fish sandwiches, 366.
• Egg sandwiches, 366.
• Salad sandwiches, 366.
• Spanish sandwiches, 367.
• Cheese sandwiches (mock crab), 367.
• Raw beef sandwiches, 367.
• Sweet sandwiches, 367.
• Canapés, 368.
• Cheese canapés, 368.
• Ham canapés, 368.
• Anchovy canapé, 368.
• Sardine canapé, 368.
• Canapé Lorenzo, 369.

Cheese and Cheese Dishes.

• General directions, 369.
• Cheese soufflé, 370.
• Crackers and cheese, 371.
• Cheese canapés, 371.
• Welsh rarebit, 371.
• Golden buck, 372.
• Cheese straws No. 1, 372.
• Straws No. 2, 372.
• Patties, 373.
• Cottage cheese, 373.

CHAPTER XVII.

Salads.

• General directions, 374.
• To marinate, 374.
• Mayonnaise, 375.
• French dressing, 375.
• Lettuce salad, 376.
• Water-cresses and apples, 376.
• Celery salad, 376.
• Cucumber and tomato salad, 377.
• Cucumber salad to serve with fish, 377.
• String-bean salad, 377.
• Bean salads, 377.
• Cauliflower salad, 377.
• Macédoine salad, 378.
• Potato salad, 378.
• Cold slaw, 378.
• Hot slaw, 379.
• Tomato salads, 379.
• No. 1, 379.
• No. 2, stuffed tomatoes, 380.
• No. 3, tomatoes and eggs, 380.
• No. 4, molded tomatoes, 380.
• No. 5, tomato jelly, 380.
• Celery and walnut salad, 381.
• Sweetbreads with celery, 381.
• Egg salad No. 1, 381.
• “ “ “ 2, 381.
• Orange salad, 382.
• Chicken salad, 382.
• Lobster salad, 382.
• Oyster salad, 383.
• Bouilli salad, 383.
• Russian salad, 383.
• Individual salad, 383.
• Note, 384.
• Aspic of pâté en Bellevue, 384.
• Chicken aspic with walnuts, 384.
• Bird’s-nest salad, 385.

CHAPTER XVIII.

Cold Desserts.

• Information pertaining to making desserts, 386.
• Utensils, 386.
• Table of weights and measures, 387.
• Proportions, 387.
• Materials, 388.
• Gelatine, 388.
• Chocolate, 388.
• To melt chocolate, 388.
• To whip eggs, 389.
• Sweetening meringue, 389.
• Milk scalded, 389.
• Raisins, 389.
• Thickening fruit juices, 389.
• When to add flavoring, 389.
• Molding, 389.
• Liqueurs, 390.
• Wines, 390.
• Eau de vie de Dantzic, 390.
• Vanilla bean, 390.
• Powder, 390.
• Sugar, 390.
• How to make vanilla sugar, 391.
• Orange sugar, 391.
• Lemon sugar, 391.
• Rose sugar, 391.
• Orange and lemon syrups, 391.
• To get pistachio flavor, 391.
• Peach-leaf flavor, 391.
• Caramel, 391.
• How to make candied orange or lemon peel, 391.
• Coloring, 392.
• Garnishing, 392.
• California candied fruits, 392.
• Angelica, 392.
• Currants, raisins, nuts, for garnishing, 393.
• Fresh flowers for garnishing, 393.
• Colored sugars for garnishing, 393.
• How to make, 393.
• Sauces for cold sweet dishes, 393.
• Canned fruits, 393.
• The store-closet, 394.

Custards.

• Boiled custard No. 1, 394.
• “ “ “ 2, 395.
• Floating island, 395.
• Chocolate custard, 395.
• Baked custard, 396.
• Caramel custard, 396.
• Chocolate cream custard, 397.
• Rennet, 397.

Cornstarch Puddings.

• No. 1, a plain cornstarch pudding, 397.
• No. 2, cornstarch with canned fruit, 398.
• No. 3, cocoanut pudding, 398.
• No. 4, chocolate pudding, 398.
• Cornstarch chocolates, 398.
• Blanc-mange or white jelly, 399.
• Plum-pudding jelly, 399.

Bavarian Creams.

• General rules for, 400.
• Plain Bavarian cream, 400.
• Chocolate Bavarian cream, 401.
• Italian cream or Bavarian without cream, 401.
• Fruit Bavarian, 401.
• Rice Bavarian, or Riz à l’impératrice, 402.
• Bavarian panachée, 402.
• en surprise, 402.
• Diplomatic pudding, 403.
• Bavarian, 403.

Charlotte Russe.

• Charlotte russe, filling, No. 1, 404.
• No. 2 (with eggs), 405.
• No. 3 (with fruit), 405.
• No. 4, 405.
• No. 5, 405.
• Timbale of brioche, 406.
• Charlotte princesse de Galles, 406.
• Strawberry Charlotte, 406.
• Gâteau St. Honoré, 407.
• Croquenbouche of macaroons, 408.

Whipped Cream.

• How to whip cream, 408.
• Whips, 409.
• Czarina cream, 410.
• Chestnut purée with cream, 410.
• Chestnuts with cream, 410.

Uses for Stale Cake.

• Pine cones, 411.
• Cake with custard, 411.
• Trifle (Esther), 411.
• Banana trifle (Martha), 412.

Sweet Jellies.

• Points to observe in making jellies, 412.
• Dissolving, 412.
• Proportions, 413.
• Clarifying, 413.
• Molding for fancy jellies, 413.
• Serving jellies, 414.
• To clarify fruit juices, 415.
• Wine jelly, 415.
• Lemon jelly, 415.
• Orange jelly, 415.
• Coffee jelly, 416.
• Champagne jelly, 416.
• Champagne jelly with flowers, 416.
• Whipped jelly or snow pudding, 417.
• Jellies with fruits (macédoine), 417.
• Russian jellies, 417.
• Ribbon jelly, 418.
• Italian jelly, 418.
• Dantzic jelly, 418.
• What to do with jelly left over, 418.

Pains aux Fruits or Jellied Fruits.

• Pain de fraises (strawberries), 419.
• Suprême of strawberries, 419.
• Pain de riz aux fruits (rice with fruits), 419.
• Pain de riz à la princesse, 419.
• Pain d’oranges (oranges), 420.
• de pêches (peaches), 420.
• de marrons (chestnuts), 420.

CHAPTER XIX.

Hot Desserts.

• Soufflés, 421.
• Omelet, 422.
• Vanilla, 422.
• Chocolate, 423.
• Prune, 423.
• Apple, 424.
• Farina pudding, 424.

Sweet Omelets.

• Orange omelet, 425.
• Jam omelet, 425.
• Rum omelet, 426.
• Sweet pancakes, 426.

Fritters.

• Fritter batter, 426.
• Apple fritters, 427.
• Peach or apricot fritters, 427.
• Orange fritters, 427.
• Biscuit dough, 428.
• Balloons, 428.
• Batter pudding, 428.

Desserts made of Apples.

• Snow apple pudding, 429.
• Brown Betty, 429.
• Baked apple dumplings, 429.
• Apple Charlotte, 430.
• Apples with rice, No. 1, 430.
• “   “ “ “ 2, 431.
• With cornstarch (Felice), 432.
• Flaming apples, 432.
• Baked apples (for breakfast), 432.
• “ “ (for luncheon), 432.
• Tapioca pudding, 433.

Rice Puddings.

• Plain rice pudding No. 1, 433.
• “ “ “ “ 2, 433.
• Rice and raisins, 434.

Bread Puddings.

• Bread pudding, 434.
• Bread and butter pudding, 434.
• Bread tarts, 435.

Cake Puddings.

• Cottage pudding, 435.
• Canary pudding, 436.
• Suet pudding, 436.
• Farina pudding, boiled, 436.
• Christmas plum pudding, 437.
• Fig pudding, 438.
• Cabinet pudding No. 1, 438.
• “ “ “ 2, 439.
• “ “ “ 3 (royale), 439.
• “ “ “ 4, 440.
• Savarins, 440.
• Baba, 440.

Custards.

• Crême Parisienne, 441.
• Fried Cream, 441.

Shortcakes.

• Strawberry shortcake, 442.
• Currant shortcake, 442.
• Strawberry cake, 443.
• Roly-poly pudding, 443.
• Fruit pudding, 443.
• Baked Indian pudding, 443.

Pudding Sauces.

• Plain pudding sauce No. 1 (hot), 444.
• “ “ “ “ 2 (Cold), 445.
• Rich pudding sauce, 445.
• Foamy pudding sauce, 445.
• Brandy, rum, or kirsch sauce, 445.
• Sabayon No. 1, 446.
• “ “ 2, 446.
• Syrup sauce, 446.
• Fruit sauces, 446.
• Apricot sauce, 446.
• Purée of fruit, 447.
• Pineapple sauce, 447.
• Boiled custard sauce, 447.
• Chocolate sauce, 447.
• Bischoff sauce, 447.
• Richelieu sauce, 448.
• Meringue sauce, 448.
• Hard sauce, 448.
• Strawberry sauce, 449.
• Cocoanut sauce, 449.
• Cold jelly sauce, 449.

CHAPTER XX.

Pies.

• Plain pastry for pies, 451.
• Pastry for tarts or open pies, 452.
• Tart pies, 452.
• Orange pie, 453.
• A plain apple pie, 454.
• Pumpkin pie, 454.
• Mince pie mixture, 454.
• Cream pie, 455.
• Cocoanut pie, 456.
• Cranberry pie, 456.
• Washington pie, 457.

Puff-Paste.

• General rules, 457.
• Receipt for puff-paste, 458.
• Pâté shells, 460.
• Tart bands, 460.
• Millefeuilles, 461.
• Tartlets, 461.
• Paganini tartlets, 461.
• To glaze or egg pastry, 461.

CHAPTER XXI.

Cake.

• Rules for making cake, 462.
• How to beat eggs, 463.
• To line tins with paper, 463.
• To grease pans, 464.
• To bake cake, 464.
• Mixing sponge cake, 465.
• Cake made with butter, 465.
• Sponge cake No. 1, 466.
• “ “  2, 466.
• “ “  3, 466.
• White sponge or angel cake, 467.
• Sunshine cake, 467.
• Genoese cake, 467.
• Jelly rolls, 468.
• Layer cakes—chocolate, vanilla, coffee, 468.
• Cream filling, 468.
• Chocolate filling, 469.
• Orange cake, 469.
• Filling, 469.
• Pistachio cake, 469.
• Plain cup cake, 470.
• Gold and silver cake, 470.
• Marble cake, 470.
• Richer cup, or 1, 2, 3, 4 cake, 471.
• Pound cake, 471.
• White cake, 471.
• Plain fruit cake, 472.
• Brod torte, 472.
• Fruit cake (rich), 473.
• Cream cakes and éclairs, 473.
• Cream cakes, 474.
• Chocolate, vanilla, and coffee éclairs, 474.
• Carolines, 475.

Fancy Small Cakes.

• Meringues and kisses, 475.
• Lady-fingers, 476.
• Macaroons, 477.
• Cocoanut balls or cones, 477.
• Madeleines No. 1, 477.
• “ “ 2, 478.
• Little pound cakes, 478.
• Orange quarters, 478.
• Almond wafers, 478.
• Venetian cakes, 479.
• Gauffres, 479.

Jumbles, Cookies, and Plain Cakes.

• Jumbles, 480.
• Sand tarts, 480.
• Rolled jumbles, 480.
• Plain cookies, 481.
• Ginger snaps, 481.
• Crullers, 481.
• Doughnuts, 481.
• Bread cake, 482.
• One-egg cake, 482.
• Warren’s cake, 482.
• Molasses wafers, 482.
• Soft gingerbread, 483.
• Molasses cake, 483.

Icing and Decorating Cakes.

• Royal icing, 483.
• “ with confectioner’s sugar, 484.
• Boiled icing No. 1, 484.
• “ “   2, 484.
• Chocolate icing No. 1, 484.
• Chocolate icing No. 2, 485.
• “ “ 3, 485.
• Icing for small cakes, 485.
• Coffee icing for éclairs, 485.
• Fondant icing, 485.

Garnishing Cakes.

• With powdered sugar, 486.
• Chopped nuts, 486.
• Colored sugars, 486.
• Two colors, 486.
• To decorate in designs, 487.

CHAPTER XXII.

Frozen Desserts.

Ice-Creams, Water-ices, Parfaits, Mousses, Frozen Fruits, Punches, and Sherbets.

• Remarks about frozen desserts, 488.
• Classification of ice-creams, 488.
• General rules for making ice-creams, 489.
• The cream, 489.
• Sugar, 489.
• Custards, 489.
• “ for biscuits and parfaits, 490.
• Freezing, 490.
• Packing, 490.
• Molding, 491.
• Fancy molding, 491.
• Unmolding, 493.
• Ornamental creams, 493.
• Individual creams, 493.
• Vanilla ice-creams, 494.
• No. 1, Philadelphia, 494.
• No. 2, American (very plain), 495.
• No. 3, French, 495.
• Chocolate ice-cream, 496.
• Caramel ice-cream No. 1, 496.
• “ “  “ 2, 497.
• Coffee ice-cream No. 1, 497.
• “ “ “ 2, 497.
• White or angel ice-cream, 497.
• Italian meringue, 498.
• Rice ice-cream, 498.
• Pistachio ice-cream, 498.
• Neapolitan ice-cream, 498.
• Nesselrode pudding, 499.
• Plum pudding glacé, 500.
• Sauce for plum pudding glacé or for Nesselrode pudding, 501.
• Tutti frutti, 501.
• Fruit ice-creams, 501.
• No. 1, 501.
• No. 2, 501.
• No. 3, 502.
• No. 4, fruit puddings, 502.
• Nut ice-creams, 502.

Parfaits.

• General remarks about parfaits, 502.
• Sugar syrup, 503.
• Vanilla parfait, 503.
• Maple parfait, 504.
• Parfait au café and café praliné, 504.
• Chocolate parfait and chocolate praliné, 504.
• Praline powder, 505.
• Angel parfait, 505.
• Imperatrice or rice pudding glacé, 505.
• Parfaits of chestnuts, candied fruits, fresh fruits or berries, 506.
• Biscuits glacé, 506.

Mousses.

• Fruit mousses, 507.
• Golden mousse (made without cream), 507.

Water-ices.

• Orange ice, 508.
• Lemon ice, 508.
• Strawberry ice, 508.

Punches and Sherbets.

• General remarks about punches and sherbets, 508.
• Coffee punch, 509.
• Café frappé, 509.
• Lalla Rookh, 509.