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... THE MENU 1 The Oyster Season There are few more delicate hors d'œeuvres than native oysters served on the shell, with quarters of lemon and thin brown bread and butter, but as some people cannot eat them raw. a few recipes for various ways of cooking ...
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... THE MENUs Casserole Cookery Fowl En Casserole Food coolced in casseroles is par excellence the most perfect method of cookery. It may be cooked either on the stove or in the oven. Less heat is required, but more time. An old fowl cooked en casserole becomes ...
... THE MENU i Sweets and Creams Chocolate Sponge Compote of Pineapple made with Blancmange Fruit Sponge Cream Baskets Devonshire Junket Claret Jelly Chocolate Sponge Put 2-½oz. of chocolate powder into a pan, with one pint of milk, 1½oz. of leaf gelatine ...
... THE MENU Light Entrees How to Make Croustades Cassolettes Meringuees Chicken Creams Macaroni Quenelle Cutlets and Tomato Sauce Haricot of Ox-Tail Croustades Cut a slice of bread about two or two and a half inches thick off a stale loaf, stamp out rounds ...
... THE MENU s Paper-Bag Cookery I wonder if many of my readers have tried M. Soyer's paper-bag cookery? It is a very simple system. The food must be prepared in the usual way and then placed in a paper bag, which must be well greased, folded once at the ...
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... THE MENU t Salads and Mayonnaises Mayonnaise Sauce Put the yolks of two eggs in a basin and add to them a pinch of salt, half a saltspoonful of white pepper, half a teaspoonful of French and English mustard in the dry state, and a tiny pinch of cayenne ...
... THE MENU s Ices Iced Fruit Fool Strawberry Ice Cream Iced Pudding Coffee Ice Cream Lemon Water Ice Brown Bread Ice Iced Fruit Fool Make any fruit fool, such as gooseberry fool, and freeze it to a thick batter in a freezer (the American ice freezer is ...