Practical Cooking and Dinner Giving A Treatise Containing Practical Instructions in Cooking; in the Combination and Serving of Dishes; and in the Fashionable Modes of Entertaining at Breakfast, Lunch, and Dinner

Throw a few of the noodles at a time into the boiling salted water, and boil them until they are done, separating and shaking them with a large fork to prevent them from matting...

The excellence of spring chickens depends as much on feeding as on cooking them. If there are conveniences for building a coop, say five feet square, on the ground, where some s...

To make an even sheet, professional cooks pass the cake batter through the _méringue_ bag on a large sheet of foolscap paper in rows which touch each other, and which run togeth...

Epicures think that grouse (in fact, all game) should not be too fresh. Do not wash them. Do not wash any kind of game or meat. If proper care be taken in dressing them they wil...

Professional cooks serve a roast or baked hind quarter of lamb rather rare, or well done on the outside and pink within. It is really better, although it must be served steaming...

_Sauce._--Simmer together for quarter of an hour half a cupful of grated cracker, half a cupful of grated horse-radish, one cupful of cream, a table-spoonful of the fat from the...

In the thickening of sauces, let it be remembered that butter and flour should be well cooked together before the sauce is added, to prevent the flour from tasting uncooked. In...

The California canned salmon is undoubtedly one of the greatest successes in canning. By keeping a few cans in the house, one is always ready in any emergency to produce a fine...

Separate the whites and yolks of four eggs. With the yolks make a boiled custard (with a pint of milk, and sugar to taste). Set a third of a box of gelatine to soak a few minute...

If they are winter beets, soak them overnight; in any case, be very careful not to prick or cut the skin before boiling, as they will then lose their color; put them into boilin...

Braise the tongue as described for sheep’s tongues (see page 158): arrange a circle of the slices around a platter, and on each slice smooth a little hill (enough for one person...

_Molds._--Fig. A, a circular tin mold for _blanc-manges_, jellies, etc. Fig. B, supposed to be a _blanc-mange_ filled with strawberries. These centres may be filled with any kin...

Add one pound of pine-apple grated fine to the yolks of eight eggs well beaten with one pound of sugar, one and a half pints of boiled cream, and a very little salt. Stir all to...

This soup is very nice with no more addition, as it will have the pure taste of the corn; yet many add the yolks of two eggs just before serving, mixed with a little milk or cre...

Boil half a pound of macaroni tender in well-salted boiling water or in stock, and drain it in the colander. Place alternate layers of the macaroni and the sauce on a hot dish,...

Rub garlic in the dish in which lettuce, with French dressing (without onion), is to be served. Leave no pieces of the garlic--merely rubbing the dish will give flavor enough. T...

Ingredients: One cupful of sour milk, one cupful of sweet milk, one table-spoonful of sugar or molasses, one tea-cupful of flour, two heaping tea-cupfuls of corn-meal, one tea-s...

Rub a half pound of fresh lard into a pound of flour; use just enough of very cold water to bind it together; roll it out rather thin, and spread butter over the surface; now fo...

Apples preserved with a flavor of lemon and ginger are particularly nice also; of course, they are not as firm as citron, and do not imitate so well the ginger preserve. The out...

Ingredients: One pound of butter beaten to a cream, one pound of pounded sugar, ten eggs (whites and yolks beaten separately), one pound of dried flour, eight ounces of almonds,...

“_Delacre’s Extract of Meat Chocolate._--This agreeable article combines in one preparation, and under a most agreeable form, a large proportion of tonic and nutritive principle...

Soak the tapioca for four or five hours in the water. Sweeten it, and set it in a pan of boiling water to cook an hour, or until it is thoroughly done and quite clear, stirring...

Cut a slit in the side of each pepper, and take out all the seeds. Let them soak in brine (strong enough to float an egg) two days. Then, washing them in cold water, put them in...

Beef suet, salted, is quite as good for frying as lard, and is much cheaper. It is well to purchase it by the pound, and have it rendered in the kitchen.

But why waste time in asserting these self-evident facts? They are acknowledged and proclaimed every day by suffering humanity; yet the difficulty is not remedied. Is there a re...

When you invite a person to a family dinner, do not attempt too much. It is really more elegant to have the dinner appear as if it were an every-day affair than to impress the g...

The aim of this book is to indicate how to serve dishes, and to entertain company at breakfast, lunch, and dinner, as well as to give cooking receipts. Too many receipts are avo...

_Champagne._--Perhaps the choicest brands of Champagne are Pomméry (dry, supposed to mean less sweet), Giesler (sweet), Veuve Cliquot (sweet), and Roederer (sweet). The best of...

_Receipts for the Sick-room_, 319 Tea, 319 Beef Tea, or Essence of Beef, 319 Another Beef Tea (for Convalescents), 320 Beef Juice, 320 Chicken Broth, 320 “ Custard, 320 “ Panada...

Stuffed turkey Dinde farcie. Larded turkey Dinde piquée. Turkey, celery-sauce Dinde, sauce céleri. Roast wild turkey Dinde sauvage rôtie. Boned turkey Galantine de dinde. Fricas...