Margaret Brown

“ Set the stand into a deep frying-pan nearly full of whatever frying mixture you use, which must be boiling hot, and fry quickly to a deep yellow color, but do not brown them, or they will be tough and greasy. Lift the stand out of the pan, drain quickly, and serve the oysters on a hot, white napkin, placed on a hot platter, and garnish with sprigs of parsley or water cress, stuffed olives, and small bits of lemon. The daintiest condiment of all is the French mayonnaise sauce served with lettuce. ”

“ Strain the soup; brown 1⁄2 pound of flour and make a batter of it to thicken the soup; grate 1⁄2 of a nutmeg in it, put in pepper and salt to taste; take a portion of the brain and make it into small cakes, as you would fritters, fry them in lard; take 1⁄2 pound of veal cutlets, and a small part of the ham, chop up with a little parsley and onion, season with pepper and salt; make small forcemeat balls, [16] frying them in lard, having first rolled them in eggs, then in breadcrumbs; put the forcemeat ball in the soup just before dishing up, together with 1⁄2 pint of wine. ”

“ One pint cream, boiled; mix 2 tablespoonfuls of potato flour with the yolks of 4 eggs, add 1 ounce butter, 2 ounces powdered loaf sugar, lemon peel; pour cream over all. Put in a stewpan on the fire; keep stirring and take off just as it comes to a boil. Let it get cold, then mix in it 6 yolks of eggs; beat 6 whites to a snow, stir them in lightly, place on dish and put in oven till properly risen. Serve in same dish; can be flavored with chocolate. ”

“ Take off the scum that rises as it warms. Let it boil for one hour, take it up and, when almost cold, cut the head into pieces one and a half inches, and the tongue into mouthfuls, or make a side dish of tongue and brains. ”

“ CURRANT JELLY.
One peck of currants, put into a kettle, mashed; let boil up ten minutes; strain a few at a time through a cloth till all the juice is out; 1 pint of juice to 1 pound of sugar; put in preserving kettle, notice the hour it comes to a boil; let it boil 20 minutes, skimming all the time; put into glasses and place out in the hot sun, uncovered, for three days, then cover over with pieces of paper wet with brandy. Set away in a dry place. ”

“ One cupful butter, 2 cupfuls sugar, 3 cupfuls flour, 1 teaspoonful baking-powder, 2 eggs, 1 cupful milk, 1⁄2 cupful each of raisins stoned, currants washed and picked; 1 teaspoonful each of extract of nutmeg, cloves, and cinnamon. Rub the butter and sugar to a light white cream; add the eggs, 1 at a time, beating a few minutes between each; add the flour, sifted, with the powder, the milk, fruit, and extracts; mix into a smooth, rather firm, batter; put into a paper-lined cake-tin and bake in a steady oven 30 minutes. ”

“ Curry the potatoes by slicing them, raw or cold boiled, frying them in butter; mixing curry powder in gravy, stewing them a little. Little pieces of ham should be stuck over the surface of the potatoes when put on a dish. Lemon juice or pickles can be added. ”

“ Now beat the potatoes and eggs well up together, add half teacupful of vinegar, a little at a time, and the contents of 3 half pints of olive oil; work it one way till it becomes perfectly stiff and light; put it in ice-box 1 hour and let get cold. When you dish up put salad on dish, put the sweet oil dressing all over the top as an icing. Boil red beets and carrots, cut them into diamonds, roses, etc., and garnish the salad with it and sprigs of parsley ”

“ One pint meal, 1⁄2 pint hot water, 1⁄2 pint milk, mixed; 1 tablespoonful butter, yolks of 3 eggs, 1 teaspoonful yeast powder. Mix all together to a stiff batter. When ready to bake beat to a stiff froth the whites of the eggs, put it in, and put in baking mould in a hot oven. ”

“ Three pints best cream, 12 ounces pulverized white sugar, 2 whole eggs, 2 tablespoonfuls extract of vanilla. Mix all together in a porcelain-lined basin; place on the fire; stir constantly to the boiling point. Remove and strain through a hair sieve. Place in a freezer and freeze. Take 1 quart ripe strawberries, select, hull and put in a bowl; add 6 ounces pulverized sugar, white, and crush all down to a pulp; add this pulp to the frozen cream and mix in well. Now give the freezer a few additional turns to harden. ”