Chapter 27

+Pear farcis fromage a la Rocquefort.+-- Peel a nice mellow ripe pear, remove core after cutting it carefully in half, cream, put Rocquefort cheese through a potato ricer, add little cream and a few dashes of paprika, mix few minutes, fill in center of pears, lay the pear on a crisp lettuce leaf, decorate with chopped pistachio nuts, and a candied cherry at top, pour over a nice Russian dressing, and serve.

+Russian Dressing.+-- Put 2 yolks of eggs in a bowl, set the bowl in cracked ice or cold water, add to the yolks 1/4 teaspoonful dry mustard, add 1/4 cup of salad oil, in small portions till absorbed by the yolks, add 1 teaspoonful lemon juice or vinegar, 1 even teaspoonful salt, dash of paprika, 1 tablespoonful Chili sauce, and 1 tablespoonful whipped cream.

+Green Pepper farcis fromage a la Cream.+-- Have a washed green pepper scooped out so the seeds are all removed. Mix a fresh cream cheese with fine chopped walnuts and pieces of pimento cut into small squares, fill into the pepper, so it is well packed, set on ice till chilled an hour or so.

When ready to serve, cut into slices with a sharp knife, arrange onto fresh lettuce leaves, pour over French dressing and serve.

CONTENTS.

[Recipe numbers were added by the transcriber, as were any items in [brackets]. All headers were printed as shown; they do not always correspond to headers in the body text.]

SAUCES.

PAGE

1. Wine Chaudeau 5 2. White Wine Sauce 5 3. Wine Cream Sauce 5 4. Claret Sauce 5 5. Bishop Sauce 6 6. Madeira Sauce, No. 1 6 7. Madeira Sauce, No. 2 6 8. Butter Sauce 6 9. Sherry Wine Sauce, No. 1 6 10. Sherry Wine Sauce, No. 2 6 11. Sherry Wine Sauce, No. 3 6 12. Wine or Brandy Sauce 7 13. Arrack Sauce (Allemande) 7 14. Arrack Sauce (English) 7 15. Brandy Sauce with Milk ("English Style") 7 16. Brandy Sauce (American), No. 1 7 17. Brandy Sauce, No. 2 7 18. Punch Sauce 7 19. Rum Sauce 8 20. Sauce a la Diaz 8 21. Wine Chaudeau with Rum 8 22. Wine Sauce with Almonds and Raisins 8 23. Hard Sauce 8 24. Hard Sauce with Cherries 9 25. Strawberry Sauce 9 26. Sauce of Apricots 9 27. Sauce of Cherries, No. 1 9 28. Sauce of Cherries, No. 2 9 29. Strawberry Hard Sauce 9 30. Raspberry Sauce, No. 1 10 31. Raspberry Sauce, No. 2 10 32. Huckleberry Sauce 10 33. Sauce of Dried Cherries 10 34. Nut Sauce 10 35. Hard Sauce with Nuts 10 36. Strawberry Custard Sauce 11 37. Fruit Sauce (not boiled) 11 38. Peach Sauce, No. 1 11 39. Peach Sauce, No. 2 11 40. Sauce of Currants and Raspberries 12 41. Cream Sauce with Jelly, No. 1 12 42. Cream Sauce with Jelly, No. 2 12 43. Lemon Sauce, No. 1 12 44. Lemon Custard Sauce 12 45. Lemon Sauce with Liquor 12 46. Sauce a l'Orange 12 47. Sauce au Kirsch 13 48. Lemon Sauce, No. 2 13 49. Lemon Cream Sauce 13 50. Almond Sauce 13 51. Chocolate Sauce 13 52. Chocolate Cream Sauce 13 53. Vanilla Cream Sauce 14 54. Vanilla Sauce 14 55. Sauce a la Cream (sweet) 14 56. White Sauce 14 57. Cream Sauce (plain) 14 58. Vanilla Sauce (plain) 14 59. Vanilla Sauce with Cognac 14 60. Caramel Sauce 15 61. Coffee Cream Sauce 15 62. Nutmeg Sauce 15 63. Orange Cream Sauce 15 64. Sabayon Sauce 15 65. Strawberry Chaudeau Sauce 16 66. Pineapple Chaudeau Sauce 16 67. Raspberry Chaudeau Sauce 16 68. Cocoanut Snow Sauce 16 69. Cocoanut Sauce (another way) 16 70. Snow Sauce with Orange Flavor 16 71. Pistachio Sauce 17 72. Cold Pineapple Sauce 17

FRUIT AND SUGAR SYRUPS.

73. Plain or Sugar Syrup 17 74. Pineapple Syrup 17 75. Strawberry Syrup 17 75a. Raspberry Syrup 18 76. Raspberry and Currant Syrup 18 77. Raspberry Syrup without Fruit 18 78. Raspberry Syrup without Boiling 18 79. Blackberry Syrup 18 80. Peach Syrup 19 81. Apricot Syrup 19 82. Cherry Syrup 19 83. Wild Cherry Syrup 19 84. Wild Cherry Bark Syrup 19 85. Vanilla Syrup 19 86. Vanilla Cream Syrup 19 87. Cream Syrup 20 88. Lemon Syrup 20 89. Lemon Syrup with Oil of Lemon 20 90. Lemon Syrup (another way) 20 91. Lemon Syrup (plain) 20 92. Orange Syrup 20 93. Orange Flower Syrup 20

ESSENCES AND EXTRACTS.

94. Essence of Lemon 21 95. Essence of Vanilla 21 96. Bishop Essence 21 97. Essence of Oranges 21 98. Peach Essence 21 99. Bitter Almond Essence 21 100. Coffee Essence 21 101. Celery Essence 21 102. Strawberry Essence 22 103. Raspberry Essence 22 104. Rose Essence 22 105. Orange Blossom Extract 22 106. Orange Peel Extract 22

MERINGUES.

107. Italian Meringue 22 108. Plain Meringue 22 109. Spinach Green for Coloring 23 110. Sugar Color 23

COLORED AND FLAVORED SUGARS.

111. Lemon Sugar 23 112. Vanilla Sugar 23 113. Red Sugar 23 114. Green Sugar 23

FRENCH CREAMS.

115. Creme francaise a la vanille 23 116. Creme francaise au chocolat 24 117. Creme francaise aux amandes 24 118. Creme francaise au Cafe 24 119. Creme francaise au The 24 120. Creme francaise au Marasquin 25 121. Creme francaise au rhum 25 122. Petits pots creme a la vanille 25 123. Creme au bain-Marie au caramel 25 124. Creme au bain-Marie au chocolat 25 125. Vienna Orange Cream 26 126. Vienna Lemon Cream 26 127. Milk Cream 26 128. Russian Cream 28 129. Sabayon of Oranges 27 130. Sabayon of Lemon 27 131. Whipped Cream 27 132. Whipped Cream with Strawberries 27 133. Cream with Pineapple 27 134. Whipped Cream with Chocolate 28 135. Whipped Cream with Oranges 28 136. Creme fouettee a la Cobby 28 137. Whipped Cream with Peaches 28 138. Whipped Cream with Cherries 28

BOILED CREAMS.

139. Vanilla Cream 29 140. Chocolate Cream 29 141. Orange Cream 29 142. Almond Cream 29 143. Coffee Cream 29 144. Creme Frangipane a la vanille 29

JELLIES.

[145. Jellies 30] 146. To Clarify Gelatine 30 147. To Clarify Sugar 30 148. To Clarify Fruit Juice 30 149. Jelly Bag 31 150. Orange Jelly 31 151. Plain Orange Jelly 31 152. Lemon Jelly 32 153. Strawberry Jelly 32 154. Pineapple Jelly 32 155. Jelly of Peaches 33 156. Raspberry Jelly 33 157. Wine Jelly 33 158. Rhine Wine Jelly 34 159. Champagne Jelly 34 160. Apple Jelly 34 161. Cider Jelly 34 162. Rose Jelly 35 163. Gelee russe 35 164. Macedoine de fruit a la russe 35 165. Calvesfoot Jelly 35 166. Macedoine de fruits au vin du Rhine 36 167. Gelee a la moscovite 36 168. Orange Baskets with Jelly 37 169. Orange Quarters Used for Garnishing Jellies and Other Dishes 37 170. Almond Blanc-Mange 37 171. Chocolate Blanc-Mange 38 172. Blanc-mange marbre au chocolat 38 173. Cream Blanc-Mange 38 174. Plain Blanc-Mange 39 175. Cocoanut Blanc-Mange 39 176. Neapolitan Blanc-Mange 39 177. Nest with Eggs 39 178. Fromage bavarois a la vanille, No. 1 40 179. Fromage bavarois a la vanille, No. 2 40 180. Fromage bavarois aux pistache 40 181. Fromage bavarois aux amandes 40 182. Fromage bavarois au Cafe 41 183. Fromage bavarois au The 41 184. Fromage bavarois au chocolat 41 185. Lemon Fromage 41 186. Orange Fromage 41 187. Pineapple Fromage 42 188. Peach Fromage 42 189. Strawberry Fromage 42 190. Rum Bavarois 43 191. Fromage Bavarois Cardinal 43 [192. Bavarois 43] 193. Fromage bavarois au pain noir 43 194. Snow Pudding 44 195. Wine Pudding 44 196. Apple Jelly Pudding 44 197. Maraschino Pudding 44 198. Manilla Pudding 45 199. Rum Pudding 45 200. Fine Chocolate Pudding 45 201. Fine Claret Pudding 46 202. White Wine Pudding 46 203. Cold Apple Pudding 46

FINE COLD PUDDINGS.

204. Pudding a la polonaise 47 205. Peach Pudding with Champagne 47 206. Pineapple Pudding a la royale 48 207. Orange Pudding a la maltaise 48 208. Pudding de Savoie a L'orange 49 209. Chestnut Pudding a la dauphine 49 210. Pudding a la Girot 50 211. Chocolate Pudding a la Hollandaise 50 212. Pudding a la reine 51 213. Pudding a L'allemande 51 214. Strawberry Pudding 52 215. Imperial Pudding 52 216. Suedoise of Apples 53 217. Suedoise of Pears 54 218. Timbale de peche a la conde 54 219. Timbale de riz a la napolitaine 55 220. Pear Timbale 55 221. Timbale a la sicilienne 55 222. Timbale of Mixed Fruit 56 223. Chocolate Plombiere 56 224. Orange Plombiere 56 225. Rum Plombiere 56 226. Plombiere of Maraschino Curacoa 57 227. Pistache Plombiere 57 228. Plombiere aux Cafe 57 229. Tea Plombiere 57 230. Peach Plombiere 57 231. Vanilla Plombiere 57 232. Strawberry Plombiere 58 233. Pineapple Plombiere 58

FROZEN PUDDINGS.

234. Frozen Strawberry Pudding 58 235. Rich Ice Cream Pudding 59 236. Pudding a la Pueckler-Muskau 59 237. Ice Pudding a la Prince Pueckler 59 238. Chocolate Ice Cream Pudding 59 239. Bombe a la Altenberg 60 240. Bombe a la parisienne 60 241. Pineapple Cream for Bombe a la parisienne 60 242. Ice Pudding with Pumpernickel 61 243. Ice Pudding with Almonds 61 244. Frozen Puddings a la Montmorency 61 245. Pudding Glace a la Metternich 62 246. Pudding a la Duchesse de Berry 62 247. Pudding Glace a la allemande 63 248. Frozen Pudding a la Richelieu 63 249. Frozen Chestnut Pudding 64 250. Frozen Apple Pudding 64 251. Mousse a L'ananas 65 252. Mousse a la vanille 65 253. Mousse a L'orange 65 254. Mousse au chocolat 65 255. Mousse au maraskino 66

PAINS DE FRUITS.

256. Pain of Strawberries 66 257. Pain d'ananas 66 258. Pain d'ananas a la parisienne 66 259. Pain de peches 67 260. Pain a la Victoria 67 261. Pain de peches a la Richelieu 67 262. Pain de peches a la conde 68 263. Pain de pommes a la conde 68

ICE CREAMS.

264. Directions for Making Ice Cream 69 265. Ice Cream (large quantity) 70 266. Fine Vanilla Ice Cream 70 267. Custard Ice Cream 70 268. Plain Ice Cream 70 269. Plain Ice Cream (another way) 70 270. Pistachio Ice Cream 71 271. Maraschino Ice Cream 71 272. Caramel Ice Cream 71 273. Tea Ice Cream 71 274. Coffee Ice Cream, No. 1 71 275. Coffee Ice Cream, No. 2 72 276. Ice Cream, Simple 72 277. Plain Chocolate Ice Cream 72 278. Nut Ice Cream 72 279. Fine Chocolate Ice Cream 72 280. Strawberry Ice Cream 73 281. How to Make Ice Cream without a Freezer 73 282. Vanilla Ice Cream, No. 1 73 283. Vanilla Ice Cream, No. 2 73 284. Fruit Ice Cream 74 285. Fruit Ice 74 286. Cold Sugar Syrup for Fruit Ice 74 287. Strawberry Ice 74 288. Pineapple Ice 75 289. Tutti Frutti Ice 75 290. Peach Ice 75 291. Melon Ice 75 292. Orange Ice 75 293. Lemon Ice 75

SORBETS.

[294. Sorbet 75] 295. Champagne Sorbet 75 296. Pineapple Sorbet 76 297. Strawberry Sherbet 76 298. Orange Granite 76 299. Spongada aux peches 76 300. Spongada au chocolat 77 301. Spongada au Cafe 77 302. Spongada au marasquin 77 303. Orgeat of Almond Milk 77 304. The polonaise 77 305. Iced Tea 78 306. Iced Coffee 78 307. Bread Crumbs 78 308. How to Prepare a Pudding Form 78

BOILED AND BAKED PUDDINGS.