Part 10
In using this jar, fill it with the desired fruit while cold. Make a syrup of sugar (quantity as given below) by boiling well to prevent fermentation, or it can be put on fruit dry. Fill jar with fruit, pour sugar over it until jar is full half-way up the neck; screw on covers of jars without rubber rings; put a board indented with holes in bottom of wash-boiler and stand jars on it; fill boiler with cold water up to neck of jars; boil (time necessary for different fruits is given below), then remove jars one by one, take off covers, fill with boiling water, put on rubber rings and screw covers on tightly as possible. The same process is used in preserving all kinds of fruits.
PREPARING FRUITS FOR PRESERVING. Boil Cherries moderately 5 minutes. „ Raspberries „ 6 „ „ Blackberries „ 6 „ „ Plums „ 10 „ „ Strawberries „ 8 „ „ Whortleberries 5 „ „ Pie-Plant sliced 10 „ „ Small Sour Pears, whole 30 „ „ Bartlett Pears, in halves 20 „ „ Peaches „ 8 „ „ Peaches, whole 15 „ „ Pineapple, sliced ½ inch thick 15 „ „ Siberian or Crab Apple, whole 25 „ „ Sour Apples, quartered 10 „ „ Ripe Currants 6 „ „ Wild Grapes 10 „ „ Tomatoes 90 „ Pour into warm jars.
The amount of sugar to a quart jar should be:
For Cherries 6 ounces. „ Raspberries 4 „ „ Lawton Blackberries 6 „ „ Field „ 6 „ „ Strawberries 8 „ „ Whortleberries 4 „ „ Quince 10 „ „ Small Sour Pears, whole 8 „ „ Wild Grapes 8 „ „ Peaches 4 „ „ Bartlett Pears 6 „ „ Pineapples 6 „ „ Siberian or Crab Apples 8 „ „ Plums 8 „ „ Pie-Plant 10 „ „ Sour Apples, quartered 6 „ „ Ripe Currants 8 „
=Cider= may be kept fresh and sweet by simply heating it until it throws off steam, then putting into hot jars and sealing immediately.
=Apple-Sauce= ready for table use or pies may be preserved by putting in hot jars and sealing at once. Remember cold fruit requires cold jars, hot fruit requires hot jars.
=To open the Jar.=—Take the blade of a penknife, or any other thin instrument, and push the rubber in towards the neck at the O on the shoulder of the jar. The air will enter and the lid will easily unscrew.
=Currant-Jelly.=—One pound of granulated sugar to each pint of juice. Squeeze the currants and boil juice twenty minutes, then add sugar, which should be heating while the juice boils; stir well together until sugar is well dissolved.
M. G. H.
=Wine Jelly.=—One box of Cox’s gelatine, dissolved in one pint of cold water, one pint of wine, one quart of boiling water, one quart of granulated sugar, and three lemons.
M. G. H.
=In making Jam=, the first thing to be looked after is the fruit. As a general rule, this should be fully ripe, fresh, sound, and scrupulously clean and dry. It should be gathered in the morning of a sunny day, as it will then possess its finest flavor. The best sugar is the cheapest; indeed, there is no economy in stinting the sugar, either as to quality or necessary quantity, for inferior sugar is wasted in scum, and the jam will not keep unless a sufficient proportion of sugar is boiled with the fruit. At the same time too large a proportion of sugar will destroy the natural flavor of the fruit, and in all probability make the jam candy. The sugar should be dried and broken up into small pieces before it is mixed with the fruit. If it is left in large lumps it will be a long time in dissolving, and if it is crushed to powder it will make the jam look thick instead of clear and bright. The quantity to be used must depend in every instance on the nature of the fruit. Fruit is generally boiled in a brass or copper pan uncovered, and this should be kept perfectly bright and clean. Great care should be taken not to place the pan flat upon the fire, as this will be likely to make the jam burn to the bottom of the pan. If it cannot be placed upon a stove plate, set it upon a slab of soap-stone or marble over the fire. Glass jars are much the best for jam, as through them the condition of the fruit can be observed. Whatever jars are used, however, the jam should be examined every three weeks for the first two months, and if there are any signs of either mould or fermentation it should be boiled over again. If you do not want to use the patent glass jar, the best way to cover jam is to lay a piece of paper the size of the jar upon the jam, to stretch over the top a piece of writing-paper or tissue-paper which has been dipped in white of egg, and to press the sides closely down. When dry, this paper will be stiff and tight like a drum. The strict economist may use gum dissolved in water instead of white of egg. The object aimed at is to exclude the air entirely. Jam should be stored in a cool, dry place, but not in one into which fresh air never enters. Damp has a tendency to make the fruit go mouldy and heat to make it ferment. Some cooks cover the jam as soon as possible after it is poured out, but the generally-approved plan is to let the fruit grow cold before covering it. In making jam, continual watchfulness is required, as the result of five minutes’ inattention may be loss and disappointment.
=Canning Tomatoes.=—Scald your tomatoes; remove the skins, cut in small pieces, put in a porcelain kettle, salt to taste, and boil fifteen minutes; have tin cans filled with hot water; pour the water out and fill with tomatoes; solder tops on immediately with shellac and rosin melted together.
M. G. H.
In canning, it is customary at hotels to follow the same process as in preserving, with the exception that not nearly so much sugar is used.
=To Can Quinces.=—Cut the quinces into thin slices like apples for pies. To one quart jarful of quince take a coffee-saucer and a half of sugar and a coffee-cup of water; put the sugar and water on the fire, and when boiling put in the quinces; have ready the jars with their fastenings, stand the jars in a pan of boiling water on the stove, and when the quince is clear and tender put rapidly into the jars, fruit and syrup together. The jars must be filled so that the syrup overflows, and fastened up tight as quickly as possible.
=Green Tomato Pickle.=—One peck green tomatoes sliced, six large onions sliced, one tea-cup of salt over both; mix thoroughly and let remain over-night; pour off liquor in the morning and throw it away; mix two quarts of water and one of vinegar, and boil twenty minutes; drain and throw liquor away; take three quarts of vinegar, two pounds of sugar, two tablespoonfuls each of allspice, cloves, cinnamon, ginger, and mustard, and twelve green peppers chopped fine; boil from one to two hours. Put away in a stone crock.
M. G. H.
=Chili Sauce.=—Eight quarts tomatoes, three cups of peppers, two cups of onions, three cups of sugar, one cup of salt, one and one-half quarts of vinegar, three teaspoonfuls of cloves, same quantity of cinnamon, two teaspoonfuls each of ginger and nutmeg; boil three hours; chop tomatoes, peppers, and onions very fine; bottle up and seal.
M. G. H.
=Hot Sauce.=—Six tablespoonfuls of sugar, two tablespoonfuls of butter, one egg; beat butter, sugar, and yolks together, the white, beaten to a stiff froth; add a teacupful of boiling water and one teaspoonful of vanilla.
M. G. H.
=The best way= to prepare a new iron kettle for use is to fill it with clean potato parings; boil them for an hour or more, then wash the kettle with hot water, wipe it dry, and rub it with a little lard; repeat the rubbing for half a dozen times after using. In this way you will prevent rust and all the annoyances liable to occur in the use of a new kettle.
=A new antiseptic= is described by the _Journal of Chemistry_. It is a double salt of borate of potassium and sodium; and is made by dissolving in water equal portions of chloride of potassium, nitrate of sodium, and boracic acid, filtering and evaporating to dryness. It does not give a bad taste to food. Butter may be kept sweet by it at ordinary temperatures for a week. Meat, game, etc., dipped in a weak solution remain pure for a long time. A piece of meat well rubbed with the salt and laid away two years ago is now in perfectly good condition. Eggs dipped in a solution of this antiseptic remain good for a long period.
=Morning Tonic.=—An agreeable and effective tonic for the correction of any discomfort arising from a too heavy supper the night before may be taken in the morning before breakfast, as follows: One wineglassful of “Hunyadi Water,” fifteen minutes afterward a goblet of “Apollinaris Water”; wait half an hour before breakfasting. The use of any alcoholic beverages before breakfast, such as cocktails, etc., is to be deprecated, as, aside from any moral point, it tends to promote indigestion, creates a false appetite, and is in every way injurious to the system. The man who resorts to it for “toning up,” or as an “appetizer,” deceives himself.
=Dyspepsia Cure.=—One-half an ounce each of pepsin and bismuth, one-quarter of an ounce cubebs, and two and a half grains lime; mix well and take a pinch of the powder fifteen minutes after each meal. I have never known this remedy to fail when tried.
T. J. M.
_MENUS._
My object in introducing the following menus is to serve a double purpose: first, to show progress made in the art of constructing menus in the past thirty years—for it is an art, and a very important one, too—among leading caterers; and second, to furnish hints to all who may wish to give dinners or suppers more or less elaborate. It has often happened in my experience that customers would submit to me bills of fare constructed by another caterer in the event of a prospective “spread,” and say there was something about it they did not like, some dish they would like to substitute, etc. In this small space I have only attempted to give a few of the many thousand varieties in my collection, but I now have in preparation a volume embodying bills of fare, estimates for cost of different bills based on number of guests to be seated, together with a glossary or dictionary of French idioms and words used in menus and the reason of their adoption. The use of any but our own language on bills of fare ought to be avoided, but there are cases where it is impossible, and it is with the view of enlightening those who cannot understand the meaning of French terms used, and yet shrink from displaying their lack of knowledge, that I have devoted my time to the construction of a glossary.
_DINNER ON THE ANNIVERSARY OF THE BIRTH OF DANIEL WEBSTER._
AT THE REVERE HOUSE, BOSTON, FRIDAY, JAN. 18, 1856.
Oysters on Shell.
_Soup._
Mock Turtle. Tomato. Fish Chowder.
_Fish._
Boiled Cod’s Head and Oysters. Fried Sea Trout with Rashers of Pork. Baked Striped Bass, Stuffed, Claret Sauce.
_Removes._
Roast Turkey. Boiled Turkey and Oyster Sauce. Roast Sirloin of Beef. Boiled Capons and Pork, Celery Sauce. Roast Mongrel Geese from Marshfield. Boiled Leg English Mutton, Caper Sauce. Roast Westphalia Ham, Champagne Sauce.
_Cold Ornamental Dishes._
Boar’s Head on a Soclé, Decorated. Lobster Salad, Garnished, in Jelly. Galatine of Turkey with Truffles. Quail with Plumage, on Form. Boned Chicken with Truffles. Pate of Liver in Jelly. Aspic of Oysters, a la Royale.
_Entrees._
Macaroni a la Anizine. Mutton Cutlets, Breaded. Venison Steak, Jelly Sauce. Vol au Vent, a la Financiere. Arcade of Partridge with Olives. Terrapin, Stewed, Port Wine-Sauce. Fillets of Black Grouse with Truffles. Sweet-breads, Larded, with Green Peas. Veal Cutlets, Larded, Tomato Sauce. Mutton Kidneys, Champagne Sauce. Fillet of Beef with Mushrooms. Turban of Fillets of Chicken. Calf’s Head, Turtle Sauce. Oysters Fried in Crumbs. Tripe, Webster Style.
_Game._
Gray Ducks. Canvas-Back Ducks. Black Ducks. Widgeons. Partridge. Red Heads. Prairie Grouse. Quail. English Pheasants. Teal. Brant. Meringue Baskets. Omelet Soufflee. Blanc-Mange. Pastry. Creams. Confectionery. Wine Jelly. Charlotte Russe.
ORNAMENTS.
_Dessert._
Lemon Ice-Cream. Fruit. Frozen Plum-Pudding. Roman Punch. Bon-Bon Glace.
_Coffee and Liqueurs._
_BANQUET AT THE TENTH ANNUAL REUNION OF THE SOCIETY OF THE ARMY OF THE CUMBERLAND._
FRIDAY, JULY 7, 1876, ST. GEORGE’S HALL, PHILADELPHIA.
_President.—Lieut.-Gen. Philip H. Sheridan._
_Soup._
Green Turtle, Sherry Wine.
_Fish._
Salmon—Lobster Sauce, Iced Cucumbers, Haut Bareac.
_Roast._
Spring Lamb, Mint Sauce. Fillet de Bœuf, with Mushrooms. Geisler Blue Seal Champagne.
_Vegetables._
Potatoes. Peas. Tomatoes. Cauliflower.
_Entrees._
Sweet-breads and Peas. Chicken Croquettes.
_Salad._
Lobster.
_Dessert._
Ices. Meringues. Fruit. Claret Wine. Coffee. Brandy. Whiskey. Cigars.
_Toasts._
The President of the U. S., Gen. J. S. Fullerton. George H. Thomas, Gen. J. A. Garfield. The Army and Navy, Gen. W. T. Sherman. The Volunteers, Gen. J. P. Bankson. The Army of the Cumberland, Gen. C. H. Grosvenor. Sherman’s Army, Major W. H. Lambert. Our Departed Comrades, Gen. Wm. Cogswell.
_BANQUET AND RECEPTION TO HON. MATTHEW S. QUAY._
NOVEMBER 23, 1878.
Second only to the entertainment given to Grand Duke Alexis, in 1869, was the reception and banquet tendered to Hon. Matthew S. Quay, late chairman of the Republican State Committee, by the Union Republican Club, yesterday afternoon and evening, at the club-rooms and banqueting-room of the Continental Hotel. The reception ceremonies commenced promptly at the hour of five o’clock, at the club-rooms, President Addicks officiating, and continued until seven o’clock, when the members of the club to the number of 112, accompanied by twenty-five invited guests, and the grandest display of fireworks ever witnessed in this city, repaired to the banqueting-room of the Continental Hotel.
At precisely eight o’clock the party assembled sat down to the most sumptuous banquet ever prepared in this city, and it was not until 10 o’clock that the lengthy bill of fare was disposed of. At the latter hour Mr. Rufus E. Shapley, the toastmaster of the evening, announced the first toast, to which the honored guest of the occasion, Hon. M. S. Quay, fittingly responded. He was followed by Hon. Morton McMichael, and ex-Governor Thomas L. Young, of Ohio, responded to the toast of “the President of the United States.” Governor Hartranft followed, and succeeding him came Governor-elect Hoyt, who, after an excellent speech, introduced General Adam E. King, of Baltimore, who made one of the best speeches of the evening. Hon. Galusha A. Grow followed in a lengthy speech, and he was followed by General Palmer, of Wilkesbarre. Speeches were also made by Colonel Norris and others, until the hour of twelve o’clock arrived, when the party dispersed.
Carl Sentz’s band furnished the music for the occasion, while Mr. Murrey superintended the banquet. One of the chief features of the banquet was the bill of fare, which was certainly the handsomest and most costly of any ever gotten up in this city, and, as a souvenir, will long be treasured by all who participated on the occasion.
Prominent among those present were Governor Hartranft, Governor-elect Hoyt, ex-Governor Young, of Ohio, Hon. Galusha A. Grow, Mayor Stokley, ex-Mayor McMichael, Judges Yerkes, Thayer, Briggs, and Ashman, Gen. McCartney, Gen. Palmer, Gen. Owen, Hon. B. H. Brewster, Attorney-General Lear, Hon. Butterworth, First Congressional district of Ohio, Gen. Bingham, James McManes, Esq., United States District-Attorney Valentine, Lieutenant-Governor-elect C. W. Stone, Messrs. Leeds, Hill, Thomas J. Smith, Henry Bumm, and Colonel Norris.
MENU.
Blue Point Oysters. Chablis. Green Turtle. Colbert. Sherry. Pates a la Reine. Salmon Sauce, Hollandaise. Filet of English Sole, a l’Allemande. Potato Croquette. Marcobrunner. Sweet-Bread, a la Morland. Breast of Capon, a la Marengo. Terrapin. La Rose. Asparagus, French Peas. Mumm’s Extra Dry. Punch a la Romaine, in Orange Baskets. Cigarettes. Canvas-back Duck. Saddle of Venison. Potatoes Parisienne. Chambertin. Celery, en Mayonnaise, Lettuce. Old English and Roquefort Cheese. Osbourne’s Old Port. Charlotte Russe, Jellies. Gateaux Assortis Bisquit, Glace. Ice-Cream, Fruits, French Coffee, Liquors.
—_Judge Bunn’s Transcript._
_DINNER A LA MARYLAND._
A patriotic son of Maryland has suggested as a perfect dinner, the choice of the amphitryon being restricted to the productions of the State, the following:
Four small Lynhaven Bay oysters. Terrapin, a la Maryland. Canvas-back Duck. Salad of Crab and Lettuce. Baked Irish Potatoes. Fried Hominy Cakes. Plain Celery.
A royal feast, I assure you; but as I have not been invited, and as the affair may not come off, I feel at liberty to criticise. I consider a salad of crab and lettuce “too heavy” for such a menu as our “patriotic son of Maryland” has suggested; and as for the fried hominy cakes, why, it is like feeding swine on truffles—out of place, I assure you! It is too suggestive of the hog and hominy of the Sunny South. My gastronomic friend, where is your elegant Burgundy, or a bottle of the Leland Brothers’ private stock Madeira?
Now I will give you my idea of a loyal dinner:
MENU.
Four Blue Point Oysters. Consomme with Egg. Celery. Grated Rusk. “Petites Bouchees” of Quail. Terrapin, Philadelphia style. Saratoga Chips.
Canvas-back Duck. Currant-Jelly. Lettuce Salad, plain Dressing. Roquefort Cheese, with Hard Water-Cracker. Coffee Demi-tasse.
The coffee is to be made at table by an expert; and the wines—well, say a bottle of sparkling Hock made from the Riesling grape served after the soup-plates have been removed, and a choice bottle of good old Burgundy or rare Madeira.
_BANQUET TO THE HON. GEORGE LEAR, EX-ATTORNEY-GENERAL, TENDERED BY THE SENATE OF PENNSYLVANIA._
LOCHIEL HOTEL, HARRISBURG, PA., THURSDAY, MARCH 27, 1879.
Served by Thomas J. Murrey, of Continental Hotel, Phila.
MENU.
Oysters. Celery. Chablis. Chicken a la Reine. Amontillado Sherry. Petites Bouchees a l’Imperial. Boiled Striped Bass, Hollandaise. Broiled Shad, Sauce Tartare. Cucumber Salad. P. A. Mumm’s Johannesberg. Fillet of Beef, with Mushrooms. Loin of Lamb, Epicurean. Godillot’s French Peas. Potatoes Duchesse. Chateau La Rose. Supreme of Fowl, Sauce Bearnaise. Cutlet of Sweet-breads a la Perigord. Tomatoes Stuffed au Gratin. G. H. Mumm’s Extra Dry. Punch Cardinal. Cigarettes a la Russe. Squabs Stuffed a la Murrey. Chambertin. Lettuce Salad. Omelette Souffle. Assorted Jelly. Glace Napolitaine. Assorted Cake. Fruit. Roquefort Cheese. Boston Water-Crackers. Coffee.
_A DICKENS CHRISTMAS DINNER._
(From Dickens’ Story of “A Christmas Carol.”)
COMPOSED BY T. J. MURREY.
_Preparatory._
“What’s to-day, my fine fellow?” “To-day? why, Christmas day.”
The flickering of the blaze showed preparations for a cozy dinner, with hot plates baking through and through before the fire.
She laid the cloth, assisted by Belinda. And everything was good to eat, and in its Christmas dress.
At last the dishes were set on and grace was said.
_Dinner._
Oysters.
“Self-contained and solitary as an oyster.”
Barrels of Oysters. Chateau Sauterne.
“A glass of wine ready to our hand.”
Light Wine.
_Hors-d’œuvre._
Tiny Tim Pickles.
_Soup._
Creme of Cauliflower—Fin-Bec.