The Dinner Year-Book

Brown the butter by shaking it over a clear fire in a saucepan. Heat the cupful of liquor to a boil, skim and season it with salt and pepper. Skim again before stirring in the f...

Clean, scrape, and mince the vegetables, and put on to cook in cold water, enough to cover them well. When they are scalding hot, drain, and cover them with three pints of boili...

Take the fat from your cold soup-stock; pour off from the sediment; boil and skim, adding a tablespoonful of walnut or mushroom catsup. When the scum ceases to rise, put in a qu...

Boil the cabbage in two waters. When it is cold, chop fine, and mix with it the beaten eggs, butter, milk, pepper and salt to your liking. Beat up well and bake in a buttered pu...

Cook the beef and bones in the water down to two quarts of liquid. Strain, cool, and skim. Meanwhile cut carrots and turnips into neat dice or strips, and parboil with the onion...

Truss and stuff the fowls as for roasting. Cover the bottom of the pot with thin slices of salt pork or corned ham; strew a little onion, a bunch of sweet herbs, chopped, three...

Boil a calf’s head on Saturday until the flesh slips from the bones. Salt and pepper the meat and set away, with the brains—also salted and cooked—in a cool place. Return the bo...

Drain off the liquor from the clams and put it over the fire in a large farina-kettle, with a pint of water, the peppers, mace, celery, and salt. When it has boiled ten minutes,...

Put the beef, cut into strips, the “carcasses” of the chickens broken to pieces, and three quarts of cold water, into a large soup-pot, and heat gradually. When it boils, skim w...

Clean the eels, removing all the fat, and cut into short pieces. Fry a chopped onion brown in plenty of dripping; wipe the eels dry and fry them in the same. Put into a pot with...

Boil the soup left in the pot, three hours longer at the back of the range; add boiling water as the liquid shrinks. At the end of that time, season well; pour, without strainin...

Heat the milk to scalding; add the gelatine, the pounded almonds, and, when you have stirred these over the fire ten minutes, the sugar. Strain through thin muslin, wringing and...

Cut the meat from your cold roast, and chop it fine. Season well, and beat into it the yolks of three eggs and the white of one. Add one-third as much cold mashed potato as you...

Drain the liquor from a can of corn, and chop the grains in a chopping-tray. Beat into this paste three eggs, one cup of milk, a heaping tablespoonful of sugar, and as much warm...

Wash, wipe, and bake in a moderate oven. When done, cut a round piece of skin almost entirely from the top of each, leaving a “hinge” at one side. With a small knife make an inc...

Clean, wash, and stuff the ducks; adding sage and onion to the force-meat for _one_. Fill the other with the ordinary poultry dressing. Lay in the dripping-pan; pour a cup of bo...

Trim off the hard skin, and flatten each steak with the side of a hatchet. Butter the gridiron well, and have the fire clear and hot. Turn often, not to lose a drop of the juice...

Cut the kidneys into thin slices, and cook ten minutes in a little dripping in a frying-pan. Take out and lay upon a hot-water dish, covering closely. Add to the dripping in the...

Pare, boil, and dry out the potatoes, and whip, first into powder, then, adding milk and butter, to a cream; at last, beat in the stiffened white of an egg. Pile roughly in a de...

About 10 fine apples, pared, cored, and sliced half an inch thick; juice of 1 lemon; sugar, cinnamon and nutmeg; 3 cups of prepared flour; nearly 4 cups of milk; 5 eggs; a littl...

Wash the sweetbreads; lay in salted water fifteen minutes, and stew with the onion, in a pint of cold water, a little salt, until done, as may be seen by cutting into the thicke...

½ an ox’s head, well cleaned, including the fresh tongue; 6 potatoes, boiled and mashed; 3 turnips; 3 onions; 4 carrots; 4 stalks of celery; pepper, salt, and mace; bunch of swe...

Chop fine a half cupful of the veal left after straining off the soup. Add half as much chopped ham, and one-third the quantity of bread-crumbs. Pepper (and salt, if needed). Pu...

Mash soft with butter, salt, and milk. Beat light with two eggs (for a large dish). Heat in a greased saucepan, stirring all the while, until quite stiff. Let it get cold; make...

3 lbs. veal knuckle, cracked to pieces. 1 old chicken, cut up as for fricassee. 1 onion. ¼ lb. of almonds blanched some hours before you use them, and when quite dry and brittle...

Cut a quarter of a pound of streaked salt pork, and the same quantity of lean beef into strips, and fry, with a sliced onion, in good dripping. Put them in the bottom of a pot a...

3 lbs. scrag of veal, well broken, and the meat cut small. 1 onion. 1 turnip. ½ cup of pearl tapioca. 2 blades of mace. 2 teaspoonfuls essence of celery. Pepper and salt. 3 quar...

Cut up the cold calf’s head—or the remains of it set by for the second time on yesterday—into dice. Save half to be added as a final touch to your soup. Put the rest with the sk...

Open a can of green peas, drain, and cook twenty minutes in boiling water, a little salt. Strain off the water; dish the peas, stir in butter, pepper, and if needed, salt.

Soak the rice two hours in the milk. Simmer in a farina-kettle until tender. Rub butter and sugar to a cream. Beat up the eggs, and whip the mixture into them while the rice is...

Wash a large, perfectly fresh tongue in three waters. Then cover well with boiling water, a little salt—plenty of it—and cook about twelve minutes to the pound. Strip off the sk...

1 quart of broth in which the feet and giblets of the chickens have been boiled; all that you have left of yesterday’s soup, strained; 4 beaten eggs; parsley, salt and pepper; d...

Said an irascible householder to a friend from another city, whom he chanced to meet in the street one day, “Come and dine with me! But I give you warning we shall have nothing...

Have the fillet rolled and skewered by your butcher. Stuff a good force-meat of crumbs and minced fat ham between the folds of meat, and lay sliced ham over the top and sides, b...

If you have a hot-water pot and a spirit-lamp, make the tea upon the table a few minutes before it is needed, then cover the pot with a “cozy.” This is a pretty English fashion...

Clean, wash, and joint the fowls. Lay in cold salt and water for one hour. Put them into a pot, with half a pound of salt pork cut into strips, and cold water enough to cover th...

When cold, beat in the butter, melted, working out all the lumps and taking the skin from the top. Beat in the whipped eggs, working up fast and hard. Pour into a buttered puddi...

Have a small round of beef, or a piece weighing six or seven pounds cut from the round, bound into a compact shape by a broad strip of muslin, as wide as it is high. Make holes...

“Do not laugh when I tell you that one of the most serious perplexities of my every-day life is the daily recurring question, ‘What shall we have for dinner?’” writes a correspo...

Cut each giblet into three pieces, and put on to boil in stock made of the remnant of your mock turtle soup, diluted with water and strained. Simmer all together one hour.

Mash the potatoes fine, and whip with a fork, adding pepper, butter, and milk, lastly, a beaten egg. Have ready one-third as much chopped ham as you have potato; mix all togethe...

Put the egg into the thickened milk when you have stirred in the butter and liquor; take from the fire, season, and let it stand in hot water three minutes, covered. Lastly, put...

Boil young sweet beets until nearly done—say forty-five minutes. Skin and slice them. Have ready in a saucepan two tablespoonfuls of melted butter, one tablespoonful of vinegar,...

Cream butter and sugar, beat in all the yolks and the whites of three eggs, the lemon, spice and brandy. Bake in open shells of good paste. (Add another “baste” of butter to the...

PAGE Pie, Apple 32 Pie, Apple, Custard 460 Pie, Apple, Méringue 128 Pie, Apple, Sliced 180 Pie, Blackberry 447 Pie, Cherry 359 Pie, Cream Peach 521 Pie, Cream Raspberry 408 Pie,...

PAGE Asparagus in Ambush 309 Asparagus and Eggs 296 Asparagus with Eggs 326 Asparagus Omelette 375 Asparagus on Toast 288 Asparagus Pudding 338 Asparagus Rolls 350 Beans, Baked...

Mix all these thoroughly, putting in the liquor last. Make it, _at least_, twenty-four hours before it is needed. Keep in a stone jar, with a tight cover, and a piece of bladder...

PAGE À la Bonne Femme Soup 422 À la Bonne Femme Soup 266 À l’Italienne Soup 16 À l’Italienne Soup 302 All-night Soup 345 Amber Soup 329 Asparagus (Green) Soup 322 Asparagus (Whi...

PAGE Bacon and Apples, Fried 98 Bacon and Eggs 676 Beef à la Mode 303 Beef à la du Rome 213 Beef à la Reine 560 Beef, Boiled, and Vegetables 469 Beef, Bouillon of 278 Beef, Brai...

The printer spells the fresh version of “Peach Lèche Crema” as “Peach Lèche-Crêma” and the version that uses canned peaches as “Peach Lèche Crèma.” Varied hyphenation retained w...