Second Supplement to The Table. (continued 2)

1459. Timbale of Spaghetti à la Levantinese.

—Prepare half a pound of spaghetti exactly the same as for No. 1456. Have a piece of cooked smoked beef tongue, red part; cut off a very thin slice, two and a half inches in length by two in width, and with a pointed sharp knife cut out of it a shield, then cut a cross out right in the centre of the shield, one inch in length by one in width. Have the white of a cooked egg, cut out of it a thin slice, then cut into a cross, to fit the one cut out of the centre of the shield. Take a round timbale mold, from six to seven inches in diameter, place the shield at the bottom of the mold right in the centre, carefully lay the egg cross right in the centre of the shield, gently pressing it down. Have one cooked string bean about two inches long, cut it in half, then place one piece at each side of the shield, beginning at the end, going up to half the height of the shield. Split twelve cooked peas into halves, arrange six pieces alongside of each string bean, so as to represent olive branches, then arrange the spaghetti all around the mold, the same as for the macaroni, and proceed exactly the same with the rest, and send to the table.

1460. Teltauer Rubchens à la H. A. Ceasar.

—Procure half a quart of fine, sound rubchens (turnips), scrape, pare, and wash them well. Have a saucepan on the fire, with plenty of cold water and a heaped tablespoonful of salt, add the rubchens, and as soon as it comes to a boil, drain the water out, add now to the rubchens a heaped tablespoonful of good butter, a teaspoonful of powdered sugar, and a teaspoonful of salt; pour in half a gill of white broth (No. 99) or consommé, tightly cover the pan, and let slowly cook for one hour, gently tossing them once in a while. Have in a saucepan on the range one tablespoonful of good butter and four tablespoonfuls of flour. Mix well together with the wooden spatula for five minutes without browning, then gradually add one pint of hot milk, continually mixing while adding it. Season with a teaspoonful of salt, a very little grated nutmeg, and let thoroughly cook for ten minutes. Remove it from the fire, strain it through a fine sieve into the pan with the rubchens, add then half a tablespoonful of good butter, briskly shuffle the pan while cooking for three minutes longer, so as to have them well mixed together; pour it into a hot vegetable dish, and serve.

1461. Teltauer Rubchens à la Schlissinger.

—Prepare half a quart of rubchens in the same manner as in No. 1460, and after they have been cooked for one hour place them in a sautoire with one ounce of good butter, toss them gently until they obtain a light brown color, which will take about eight minutes; add then a teaspoonful of very finely chopped fresh parsley, gently toss them once more, transfer them into a hot vegetable dish, and send to the table.

1462. Teltauer Rubchens à la Musser.

—Have half a quart of fine, sound rubchens (turnips) prepared as in No. 1460, and then proceed with the whole operation exactly the same, only substituting one pint of hot demi-glace sauce (No. 185) for the cream, serving the same.

BREAD.

1463. How to prepare the Dough for French Bread.

—Sift on a table four pounds of the best flour procurable, transfer two pounds of it into a bowl of the capacity to hold ten quarts. Make a hollow space in the centre of the flour in the bowl, then put in it one ounce of compressed yeast, pour in one pint of lukewarm water, then with the hand thoroughly dissolve the yeast in the water for three minutes thereafter; gradually incorporate the flour for five minutes, then sharply knead the whole for five minutes. Fully cover the bowl with a napkin, lay the bowl in a warm place of about eighty degrees temperature, to let the sponge rise for two hours. During that length of time the sponge will double, after about one hour and a half (after being put away) then fall, and again rise double. Have in a vessel one pint of lukewarm water, or the same quantity of lukewarm milk, add one and a half ounces of salt, thoroughly dissolve for one minute, then pour it into the bowl with the sponge, and thoroughly knead the whole well together for five minutes. Now gradually add the two remaining pounds of flour, constantly kneading meanwhile. which ought to take about fifteen minutes, to have it smooth and consistent. Lift up the dough with the hands and sharply knock it against the bottom of the bowl for at least six or seven different times, so as to have it of a firm consistency; then cover the bowl with a napkin, place it in a warm place, the same temperature as before, to rise for two hours again; by this time the dough should be raised double. Remove the napkin and transfer the dough on a lightly floured table. Cut out a two-pound piece, and with the hands roll and press it into a ball shape for three minutes, then lay it aside. Cut out another of the same weight, roll and press it in the same way as the first. Cut the remaining dough into twelve equal pieces, and roll them also into ball shapes, and let rest for three minutes.

1464. How to shape French Rolls and Fluttes.

—Have a square tin pan eighteen inches long; lay over it a duck cloth twice longer than the pan; flute the cloth up two inches high, and two inches apart from one another. Take a rolling-pin six inches long by half an inch thick, lay it crosswise over a small ball shape right in the centre, and with both hands press it down almost to the bottom, then slightly roll the pin, taking care to leave the third of an inch intact; remove the pin, then place the shape-like roll into a section of the fluted cloth in the pan, and then proceed with five more exactly the same. Now take one of the remaining small balls, and with the hands roll it out to the length of four inches, and then place it in the fluted cloth and proceed the same with the other five.

1465. How to shape the French Loaf and Ring (or Couronne).

—Take one of the large ball-shaped pieces of dough, and with the hands roll it out evenly to eighteen inches long. Flute a section of the cloth in the pan three inches high by four inches wide, then gently lay the dough in it; cover all with a sheet of paper, and then place the pan in a warm place to rise. Evenly roll out the last ball-shaped dough with the hands, twenty-four inches long, then firmly join (or connect) both ends together, giving it a pretty round ring shape; place it then into a baking pan, lay a sheet of paper over, and put it in a warm place to rise.

1466. How to bake the Rolls and Fluttes.

—Allow the rolls and fluttes to rise for three-quarters of an hour. Then transfer them into a baking-sheet, keeping them one inch apart one from another. Make three small diagonal incisions on top of the six fluttes; then place them in a hot oven to bake for thirty minutes. Remove from out the oven, lay aside, and serve when desired.

1467. How to bake the French Loaf and Ring (Couronne).

—Take a board eighteen inches long by five inches wide and half an inch thick. Lightly flour it, and place it right alongside of the French-loaf-shaped one, and with the hands lift up the cloth on the opposite side, turning the loaf on the board, and then carefully turn the loaf from the board into a baking-sheet. Make three light incisions diagonally on top, and place it in the hot oven. Immediately make four light incisions, at equal distances on top of the ring-shaped one in the pan, and place it also in the upper section of the oven, and let both bake for one hour. Remove them from out the oven, and they will be ready to serve.

1468. Tea Biscuits.

—Place in a vessel one and a half pounds of flour, half an ounce of fine salt, half an ounce of powdered sugar, and one ounce of baking powder. Mix all well with the hand for one minute, then transfer the whole into a sieve, over another vessel; press the ingredients through, remove the sieve; add one ounce of good butter, then with the hand mix all well for one minute; pour into it one pint of fresh milk, then knead the whole well together for five minutes. Transfer the dough on a lightly floured table, and with a rolling-pin roll out the dough to three-quarters of an inch thick. Cut out from it, with a round paste-cutter, two inches in diameter, thirty equal pieces, and lay them close together on a buttered baking-pan. Moisten their surface with fresh milk, place them in the hot oven to bake for twenty minutes. Remove from out the oven, lay aside, and serve when required.

1469. Boston Brown Bread.

—Place in a wooden bowl six ounces of flour, six ounces of Indian meal, and six ounces of rye flour; mix well together; then add two ounces of butter and one teaspoonful of saleratus; mix thoroughly for two minutes; add now half a pint of molasses and one pint of sour milk; mix the whole well together for five minutes. Have a brown-bread mold sufficiently large to hold three quarts, butter the interior well, transfer the preparation into it. Then place the mold in a deep pan five inches high; fill the pan with warm water, place it in a moderate oven to steam for three hours and a half without disturbing it. Take from out the oven, lift up the mold from the pan, turn it onto a dish, remove the mold, and it will be ready to serve.

BEEF.

1470. Salisbury Steaks.

—Procure two pounds of fine rump part of beef, pare off all the fat, then place it in a Salisbury chopping machine and chop it until very fine; remove from the machine, put it on a table, discard all the sinews, then season with a pinch of salt (a tablespoonful), half a pinch of pepper (a heaped teaspoonful), thoroughly knead all together, then make six balls of equal size.

Pour a tablespoonful of sweet-oil on a plate, lightly and gently roll each steak in the sweet-oil, then place them on the broiler and broil for three minutes on each side; remove from the fire, dress them on a hot dish, decorate with a little water-cress, and serve.

If no Salisbury machine be on hand, chop the beef very fine on a wooden board.

1471. Fillet of Beef to the Success of the World’s Fair of 1892.

—Procure a fine fillet of prime beef of about six pounds, neatly pare it, remove the sinews from the top; cut three truffles in oblong pieces, two ounces of uncooked lean ham, and two ounces of larding pork, all cut the same way; then with a larding-needle lard the fillet, with a row of ham crosswise on the surface; then one row of pork, and then one of truffles, and continue the same with the rest until down to the end of the fillet; place in a pan one sliced carrot, one sliced onion, one bay-leaf, and a few scraps of pork, lay the fillet over, sprinkle over all one tablespoonful of salt, pour over half a cupful of clarified butter; cover the fillet with a well-buttered paper, and then lay aside until further action.

Lightly butter the interior of a tin mold about two inches longer than the fillet, so as to make a solid pedestal for the fillet. Cut into oblong pieces two good-sized red carrots, two fine white, cooked turnips, seeing that they are all cut the same length; arrange a line of cooked green peas, by preference, all around the edges of the bottom of the mold, then arrange a piece of carrot over the peas, slightly inclined toward the right, then a piece of turnip inclined in the same way, and continue so all around the mold; place another line of peas parallel to the other, right over the carrots and turnips; arrange another line of carrots and turnips the same as the other, but this one inclined toward the left. Boil in a quart of white broth (No. 99) for twenty minutes half a pound of well-picked Italian rice; then carefully pour the rice right in the centre of the mold, avoiding disturbing the vegetables; place the mold in a baking-pan, with hot water in it up to half its height, place in a moderate oven for twenty minutes, remove from out the oven, and keep in a warm place until further action.

Place on a wooden board half a pound of flour, make a small hollow space in the centre, place in it four ounces of butter, gradually add one gill of cold water, gently kneading meanwhile until all well mixed together, sprinkle a very little flour over it, and let rest for a few minutes. Have four round molds, three inches in diameter by two and a half in depth, very lightly butter the inside of each. Roll out three-quarters of the dough to a quarter of an inch thick, then with it line the inside of the four molds, fill them with cracker dust, place them on a tin pan, and bake in the oven for ten minutes; remove from out the oven, let cool, throw out the cracker dust, then turn each mold upside down on a table, lift up the molds and let cool for awhile. Roll out the rest of the dough as thin as possible, then cut out leaves with a wheeled paste-cutter one inch and a half long; take the yolk of one egg and a tablespoonful of water, beat up in a bowl, then with a hair brush completely glaze the exterior all around of the four croustades: completely cover the croustades with the cut out leaves all around, commencing at the top, with the points upward, one overlapping another. Lightly glaze the leaves now with the beaten egg and water, and then place in the hot oven for three minutes, to let them get a good golden color; take from out the oven, lay aside until further action.

Now place the fillet in the oven to roast for thirty-five minutes, basting it occasionally with its own gravy. Remove it from the oven, have a large hot dish ready, carefully unmold the rice right in the centre of the dish, then gently arrange the fillet on top of the rice right in the centre; fill two croustades with hot mushroom garnishing (No. 230), and fill the other two with hot jardinière (No. 1033); place one mushroom croustade on each side of the fillet, and a jardinière at each end. Pour into the pan in which the fillet was cooked half a glassful of Madeira wine, place on the hot range and let come to a boil; add now to it a gill of white broth (No. 99), let boil for two minutes, then thicken with two tablespoonfuls of Espagnole sauce (No. 151), let come to a boil again, skim off all the fat, strain through a fine sieve into a sauce bowl, and send the fillet to the table with the sauce separate.

1472. Filet Mignon à la Albert Pulitzer.

—Cut out from a piece of fillet of beef of about two pounds six small even fillets; neatly pare them all around, lay them on a dish until further action. Place in a saucepan one finely chopped sound shallot, with a teaspoonful of butter; let slowly simmer on the range for three minutes without browning; add to it six mushrooms, cut into small dice-shaped pieces, and two sound truffles, cut the same way; pour in one tablespoonful of Madeira wine, reduce until almost dry, then thicken with one tablespoonful of Espagnole sauce (No. 151). Cook for two minutes, take off the fire and let cool.

Thoroughly pound in a mortar two ounces of lean, raw veal, season with a heaped teaspoonful of salt and the third of a saltspoonful of cayenne pepper; mix well together, then add the whites of two raw eggs, mix thoroughly again. Gradually add a gill of sweet cream, continually stirring meanwhile; then press it through a fine sieve into a bowl, place it in the ice-box until called for. Mix a tablespoonful of salt with a teaspoonful of white pepper; equally season the six fillets all around. Have on the hot range, two tablespoonfuls of very hot clarified butter in a sautoire, then place the fillets into it, one beside another, and cook on one side only for two minutes. Remove then from the sautoire, place on a dish, the cooked side up. Equally divide the mushrooms, truffles, etc., over each fillet, and with a table-knife give a nice dome shape.

Take the preparation from the ice-box; completely cover the surface of the force on each fillet with this, and with the knife give them also a nice dome shape. Take six small mushrooms, cut off the stems, place one button on each fillet, right in the centre. Cut a good, sound truffle into six equal slices, then with a tube half an inch in diameter cut out from each slice six pieces—quarter-moon shape. Arrange six pieces around each mushroom at equal distances, so that they represent wind-mills. Carefully place each fillet in a buttered sautoire; place on the hot range to cook for one minute only. Then put them in a moderate oven for five minutes.

Remove them from out the oven; place on a hot serving-dish six round, fried, bread croûtons the size of the fillets, one inch thick. Dress one fillet on top of each croûton, pour two gills of hot Colbert sauce (No. 190) around the dish and send to the table.

LAMB.

1473. Lamb Chops à la E. F. Shepard.

—Have six fine, nicely pared French lamb chops; place on a dish, mix a tablespoonful of salt with a teaspoonful of white pepper and with it equally season the chops all around and leave on the dish.

Take two ounces of raw, lean lamb; place it in the mortar. Season with a teaspoonful of salt and the third of a saltspoonful of cayenne pepper; thoroughly pound it, add the whites of two eggs, thoroughly mix together, then add very gradually one gill of sweet cream, continually mixing while adding it, pass it through a fine sieve into a bowl. Cut into small dice-shaped pieces, one ounce of cooked smoked beef tongue, and two mushrooms cut the same way; place these in a sautoire on the hot range, with a teaspoonful of Madeira wine, and reduce until almost dry, and then place in the bowl with the force, mix all well together, and lay it aside for further action.

Thoroughly heat two tablespoonfuls of clarified butter in a sautoire, place the six chops in it and cook for two minutes, but one side only; then dress on a dish, the cooked side up, and equally divide the force among the six chops on top, giving them a pretty dome shape. Cut six thin slices of cooked tongue from the reddest part, then with a tube one inch in diameter cut out from each slice a piece; then with a tube half an inch in diameter, cut out another piece, right from the centre of each. Cut out of a sound truffle six very thin slices, then with a tube half an inch in diameter, cut out six round pieces. Arrange in the centre of each chop a slice of tongue, place a slice of truffle right in the centre of the tongue. Arrange a ring of cooked green peas all around the tongue.

Carefully place them in a well-buttered sautoire and cook for one minute on the hot range; then place them in the oven for five minutes. Have a hot serving-dish with six heart-shaped croûtons (No. 133) placed in star-shape around the dish. Gently lay a chop on each croûton—handles out; adjust a paper ruffle on each and serve with the following sauce separate.

Have in a sautoire one sound, green pepper, cut up in small dice-shaped pieces, with half a teaspoonful of clarified butter; let slowly simmer for one minute, then add a gill of tomato sauce (No. 205), just one drop of Tabasco sauce, and half a gill of Espagnole sauce (No. 151). Cook all together for five minutes, then pour it into a hot sauce bowl and send to the table.

1474. Filets d’Agneau en Papillotes à la H. McConnell.

—Have in a pan on the fire one tablespoonful of butter, with one medium sized, sound, shelled, chopped shallot; let gently cook for three minutes, without allowing it to get brown; then add six finely chopped mushrooms, one teaspoonful of freshly chopped parsley. Season with half a pinch of salt and a saltspoonful of pepper. Cook for five minutes, mixing all well together meanwhile; then add one tablespoonful of Espagnole sauce (No. 151), and boil for one minute longer. Remove it from the fire, and lay it aside until further action.

Cut out from a fine, tender leg of lamb six equal-sized nice fillets; neatly pare them, evenly season them with a tablespoonful of salt and a heaped teaspoonful of pepper. Fry them for one minute on each side in a pan on the hot range, with a very little butter; then place each fillet on a dish and let cool for at least one minute.

Cut out six equal pieces of paper in heart-shapes, oil them evenly, then arrange a very thin slice of lean, cooked ham on one side of each oiled paper, then place one teaspoonful of the above preparation over each slice of ham, then a fillet, another teaspoonful of the preparation, and lastly, one more thin slice of cooked ham. Cover with the second part of the paper, close by folding the edges firmly, one fold overlapping the other, and when all done, arrange them in a baking-pan, place them in a moderate oven to cook for five minutes. Remove from out the oven; neatly dress them on a hot serving-dish, and send to the table with a pint of hot financière garnish (No. 246) in a separate bowl.

1475. Filets d’Agneau en Papillotes à la J. E. Hedrington.

—Prepare and proceed from beginning to end exactly the same as above, only substituting one pint of Italian sauce for the financière garnishing.

VEAL.

1476. Sweetbreads à la Geo. Vanderbilt.

—Blanch six medium-sized fine heart sweetbreads as in No. 601, lard the surface of each; place in a sautoire one sliced carrot, one sliced onion, one sprig of thyme, one bay-leaf, six whole peppers, and a small piece of rind of pork; arrange the breads over, place on the hot range for three minutes; then add a gill of white broth (No. 99), let come to a boil, then cover them with a well-buttered paper, and place them in a moderate oven to cook for twenty-five minutes. While the breads are cooking prepare the garnishing as follows:

Have in a sautoire one tablespoonful of butter, one finely chopped shallot, and cook for one minute, without browning; add to it two finely chopped mushrooms, one chopped truffle, and a teaspoonful of chopped parsley, let slowly cook together for two minutes. Season with a saltspoonful of salt only, adding a tablespoonful of Madeira wine and a tablespoonful of the gravy in which the sweetbreads are cooking; then reduce for four minutes, and leave on the corner of the range. Prepare six croustades exactly the same as for No. 264. When ready, equally divide the garnishing among the six croustades. Remove the breads from out the oven, place one bread in each croustade, with the larded side up, and leave them at the oven door to keep warm; add to the pan in which the breads were cooked a gill of tomato sauce (No. 205); reduce on the fire for four minutes. Strain it through a fine sieve into a hot bowl, and then pour it over the six sweetbreads, equally divided. Have a hot dish with a folded napkin, gently dress the croustades, and immediately send to the table.

SOUPS AND STOCKS.

1477. Restorative à la Mrs. James A. Garfield.

—Neatly peel three medium-sized, sound onions, then slice them nicely, and place them at the bottom of a saucepan large enough to hold half a gallon; lay over the onions a layer of fat bacon cut in slices a quarter of an inch thick. Slice three medium-sized, fine, sound carrots, and place them over the bacon, as a third layer. Over all this place a tablespoonful of salt, one sprig of thyme, six whole peppers, four cloves, one branch of parsley, and one sprig of sweet marjoram. Upon this lay two calves’ feet, finely chopped up, and one pound of lean beef, finely minced. Cover the pan and place it on the corner of the range, and let gently simmer undisturbed for fully an hour.

Then uncover the pan and pour in boiling water sufficient to cover the contents and no more; then put on the cover, and place the pan by the side of the fire to simmer for one hour longer. Then uncover, and strain the liquor through a clean napkin, without disturbing the other contents in the pan; carefully skim off the little fat that floats over with a clean piece of blotting paper or a skimmer, and just before serving add a wineglassful of good Madeira wine.

N. B.—After the broth has been poured off, the contents of the pan must not by any means be thrown away, for you will fill up the pan again with boiling water and add a few more sweet herbs, and letting it simmer gently for two hours, will produce a second edition of the Restorative, nearly, if not quite, as good as the first.

Would urgently recommend the above soup specially to persons suffering from weakness of the stomach.

1478. Mirepoix.

—Slice up two medium-sized, sound, scraped carrots and one medium-sized, sound, peeled onion; place these in a saucepan on the fire; add a few scraps of larding pork, fry all together for three minutes; then add again one bay-leaf, three cloves, six whole peppers, a sprig of thyme, one branch of parsley, and one green leaf of celery. Cut up a ham bone, if at hand, if not, a slice of ham can be used in its place, and add it to the saucepan. Tightly cover, and let slowly cook for eight minutes. Remove the cover, add a gill of white broth (No. 99). Boil for two minutes longer. Transfer it into a stone jar, and use whenever required in other recipes.

POULTRY.

1479. Spring Turkey, broiled à la Judge Brady.

—Procure a fine, medium-sized spring turkey from four to five pounds. Singe, draw, wash the inside and wipe well; split it right in half, down the back only, open it, crack the bones in the legs between the first and second joints; nicely flatten it. Season with a tablespoonful of salt and a teaspoonful of pepper, lightly oil it on both sides; place it in a double broiler, and broil on a moderate fire for fifteen minutes on the bone side, and five minutes only on the skin side. Dilute in a bowl one tablespoonful of English mustard with a teaspoonful of Worcestershire sauce and one tablespoonful of white vinegar; mix thoroughly together with a wooden spoon, adding half a saltspoonful of cayenne pepper, and lastly half a teaspoonful of good olive-oil; mix well again together. Remove the turkey from the fire, lay it on a dish, and then mask it all around with the above preparation; sprinkle a very little fresh bread-crumbs over all; place it again on the broiler and broil just for one minute longer on each side. Remove it, dress on a hot dish, pour half a gill of hot maître d’hôtel (No. 145) over and serve.

1480. Chicken Fritot à la Villeroi.

—Procure two fine Philadelphia chickens weighing from two to two and a half pounds each. Singe, draw, wash, and wipe well. Cut off the two legs from each chicken, then carefully cut off the breast on both sides of each chicken, leaving the small fillets attached to the breast-bone; entirely cut away the breast-bone of each chicken, then cut both breasts in half, cross-wise. Make a light incision on the joint of each leg, take out the small bone from the first to the second joint, which will easily detach, cut off the feet. Nicely pare all; and place them on a dish. Place the carcases in a saucepan with all the small bones and parings, scald the feet in boiling water for three minutes; remove, pick off the skin, which can be easily done, and return them to the saucepan; lay the rest of the chickens on top of this, pour in two quarts of fresh water, place the pan on the range and let just come to a boil; then thoroughly skim. Season with one tablespoonful of salt. Now with a skimmer take up the breasts, legs, wings, and fillets; lay them on a dish to cool off. Add to the broth six whole peppers, two cloves, one bay-leaf, one sprig of thyme, very little nutmeg, one medium-sized, scraped carrot, cut into four pieces, and one small, sound onion; then let boil for twenty minutes without covering the pan. Place in a saucepan four heaped tablespoonfuls of good butter, and eight tablespoonfuls of flour; thoroughly mix together; place on the range, and cook very slowly for ten minutes, without browning, stirring once in a while. Strain the broth into a bowl, and then very gradually add to the flour, sharply and continually stirring meanwhile; let slowly boil on the corner of the range for twelve minutes. Have in a bowl the yolks of three eggs and the juice of one good, sound lemon; mix well together. Remove the sauce from the range, add to the eggs a ladleful of sauce, little by little, stirring briskly meanwhile.

Now add the eggs to the saucepan, place it on the range again, briskly stirring until it comes to a boil. Remove it from the fire, strain through a fine sieve into another saucepan.

Have a flat pan with fresh bread-crumbs at the bottom, dip one by one the pieces of chicken in the sauce, then lay them in the pan over the bread-crumbs, side by side; lightly sprinkle a little bread-crumbs over, and let cool off five minutes. Then steep each piece in beaten egg, then fresh bread-crumbs; fry them in hot fat for eight minutes, or until they have obtained a good golden color. Remove and thoroughly drain them. Have a hot serving-dish with a folded napkin; nicely dress the pieces over, decorate the dish all around with two sound lemons cut in quarters, and a little parsley greens. Add to the sauce in the pan a gill of sweet cream; heat up without boiling, pour it into a sauce bowl, and send all to the table.

1481. Emincée of Chicken on Croustades à la Hugh J. Grant.

—Have two fine chickens of about two pounds each; singe, draw, wash, and wipe well; cut off the breasts of each chicken, then cut the breasts into very thin, square pieces. Season them with a teaspoonful of salt and half a teaspoonful of pepper, and lay on a dish until further action. Have in a saucepan on the hot range one tablespoonful of butter and two tablespoonfuls of flour; thoroughly mix for five minutes, without browning; gradually add a cupful of hot milk, continually stirring while adding it; season with half a teaspoonful of salt, the third of a saltspoonful of cayenne pepper and a very little grated nutmeg; let slowly cook for twelve minutes. Heat up in a sautoire one tablespoonful of clarified butter, then add the pieces of chicken; cook slowly for five minutes, tossing them well, and taking special care not to let them get brown; moisten with a tablespoonful of Madeira wine, let reduce for thirty seconds, then strain the other through a fine sieve into the chicken, mix well together, let slowly simmer on the corner of the range for five minutes. Place on a board or a marble table a quarter of a pound of sifted flour, make a hollow space in the centre; have in it three ounces of good butter; gradually pour in a gill of cold water, mixing well together meanwhile, until it is thoroughly incorporated; sprinkle a little flour over and let rest for five minutes. Have six tartlet molds, lightly butter them, roll out the paste to an eighth of an inch thick, then with a pastry cutter cut out six pieces, two inches in diameter larger than the tartlet molds. Arrange one piece into each mold, gently press it around with the fingers, fill up each mold with cracker-dust, and then place them in a moderate oven for ten minutes. Remove them from the oven, empty them of the cracker-dust, remove from the molds, and then fill them with the prepared chicken, equally divided, and giving them a pyramid shape. Have six thin slices of truffle, place one slice on top of each right in the centre, dress on a hot silver dish a folded napkin and send to the table.

The remaining legs can be used for broiling, stewing, or for soup purposes.

GAME.

1482. Woodcocks en Croustades à la Harper Bros.

—Have six fine, fresh, fat woodcocks; pick well, remove the entrails, place the hearts and livers on a plate, then remove the skin from the neck and head of each, and with a keen knife pick out the eyes. Cut the heads and necks right close to the body, lay them on a plate. Cut out two very thin slices of truffle, then with a tube, the same size of the eyes, cut out twelve pieces; insert one piece in each eye of the heads, and lay them on a dish for further action. Now with a small, sharp knife make an incision right along the back. Begin boning from the neck right down toward the breast on both sides of each bird, carefully avoid making any holes in the skin, and when down to the second joint cut it, so as to easily remove the carcass of each, leaving the legs intact; cut away the claws of each bird. Season the inside with a teaspoonful of salt and half a teaspoonful of pepper, equally divided among the six birds, and then leave on a dish. Have in a sautoire on the fire one tablespoonful of butter, with half a finely chopped shallot; let cook for one minute without browning, then add four finely chopped mushrooms, one truffle, and hearts and livers all cut in the same way; let all cook together for three minutes, sharply stirring meanwhile; season with a teaspoonful of salt and half a teaspoonful of pepper, add to it a tablespoonful of Madeira wine, cook for one minute; add a teaspoonful of finely chopped parsley and two tablespoonfuls of fresh bread-crumbs; thoroughly mix together, then place it on the corner of the range. Lay the birds one alongside another with the skin side down; place a tablespoonful of the garnishing right in the centre of each bird. Arrange a head over the force of each bird, so that nothing but the head remains out. Fold up both sides of the bird so as to have them represent their natural forms. Have a lightly buttered sautoire, place each bird on its back in the sautoire, one alongside another, gently turning the birds upward, sprinkle over a very little clarified butter, then place in a very hot oven for five minutes. Prepare six croustades as for No. 264; equally divide the remainder of the force among the six croustades. Remove the birds from out the oven, neatly arrange a bird in each croustade. Dress them on a hot dish, leave at the oven door to keep warm. Add to the pan in which they were cooked half a wineglassful of Madeira wine; reduce it to one-half, then add half a gill of Espagnole sauce (No. 151) and half a gill of tomato sauce (No. 205); let boil for two minutes; skim off the fat, strain through a fine sieve into a bowl, equally divide it over the six birds, and send to the table.

N. B.—The croustades should always be prepared before the woodcocks are cooked.

1483. Saddle of Venison à la Joel B. Erhardt.

—Prepare a saddle of venison exactly the same as in No. 878, but substituting the following garnishing for the two other sauces. Soak eighteen fine, sound, large, Italian raw marrons in fresh water for a night. Have on the fire a pan with plenty of hot water, and as soon as it comes to a boil, immediately plunge in the chestnuts, cover the pan, and let boil for one minute only. Remove the pan from off the fire, drain the chestnuts, then with a pointed knife gently peel them. Place in a saucepan on the hot range one quart of water with four ounces of sugar; let come to a boil, then add half a vanilla bean, as also the chestnuts, and slowly boil for twenty minutes. Remove them from the range, place the marrons in a bowl with half of their own liquor, then allow to cool off. Place the balance of the liquor on the fire, add to it two tablespoonfuls of currant jelly, and continually stir until the jelly is thoroughly dissolved; then thicken with half a gill of Espagnole sauce (No. 151), and let slowly cook on the corner of the range. Prepare a pâté-à-chou, exactly the same as in No. 1240. Slide a tube down in the pastry bag (No. 1079) one inch in diameter, and put the paste in the bag. Have a lightly buttered pan ready, then carefully press the paste down into it, making twelve equal button-shape forms one inch and a half in diameter. Place them in a moderate oven to bake for eight minutes. Remove from out the oven, let slightly cool off. Cut a piece off from the top of each, one inch in diameter, then fill the inside of each with chutney. Place on top of each a marron. Dress the saddle on a hot serving-dish, decorate the dish all around with the twelve choux. Strain the sauce into a sauce-bowl, and serve separate. The remaining pâté-à-chou can be used for any other purpose desired, as also the six marrons.

1484. Venison Chops à la Tyrolienne.

—Prepare six fine venison chops as in No. 885; season them with a heaped teaspoonful of salt and half a teaspoonful of pepper only, and lay them aside until further action.

Tyrolienne Garnishing.—Have in a saucepan on the hot range one tablespoonful of good butter, adding five medium-sized, sound, peeled, and cored apples, cut into thin slices, and four tablespoonfuls of sugar; cover the pan, and let cook for twenty-five minutes, stirring with a wooden spoon at the bottom once in a while to prevent burning. Have on the range in another pan four tablespoonfuls of currant jelly, with two wineglassfuls of port wine; mix all well together until the jelly is thoroughly dissolved; then let slowly boil on the corner of the range for three minutes. Remove the apples from the range, press them through a fine sieve into a bowl. Now broil the chops for four minutes on each side. Place the apple-sauce right in the centre of a hot serving-dish, giving a pyramid shape, then dress the chops around it, one overlapping another. Pour the currant-jelly sauce around the chops, but not over them; adjust a paper ruffle on each chop and send to the table.

1485. Saddle of Venison à la Talleyrand.

—Procure and prepare a fine saddle of venison, exactly the same as in No. 878; suppress the currant-jelly sauce, and serve with the following garnishing:

Talleyrand Garnishing.—Cut three fine, sound apples into halves, peel each half, giving them all a nice dome shape; remove the cores, place them on a buttered pan, sprinkle a little clarified butter over, then place in the oven to bake for ten minutes; remove them, dredge a little pulverized sugar over, place them back in the oven to glaze for one minute; remove, and lay in a warm place. Have in a saucepan on the range two glassfuls of port wine with a tablespoonful of currant jelly; lightly stir until it is thoroughly dissolved; add one clove, the zest of half a sound lemon, and the third of a saltspoonful of cayenne pepper; let boil for four minutes, add to it now a gill of Espagnole sauce (No. 151), let boil for three minutes longer; strain it through a sieve into a sauce-bowl; dress the saddle on a serving-dish, arrange the six pieces of apple around the saddle, and send to the table with the sauce separate.

1486. Reed-birds à la Joseph Pulitzer.

—Have twelve fine, fat, fresh reed-birds, remove the entrails, and the eyes from the head, neatly wipe them, stick the bill of each bird into the breast, cut off the legs, then place them in a roasting-pan; season with a tablespoonful of salt, sprinkle over a very little clarified butter, place them in a very hot oven to roast for two minutes only; remove from the oven and slightly cool off. Peel and boil five medium-sized sound potatoes in salted water; when cooked drain the water completely, leaving the potatoes in the same pan; thoroughly mash them with a potato-masher, add two ounces of good butter, half a teaspoonful of white pepper; pour in half a cupful of hot milk, and with a wooden spoon thoroughly mix together; add now the yolks of two eggs, sharply mixing again; place it on the hot range, thoroughly mix while heating for three minutes; then press it through a fine sieve into a flat pan and let cool for five minutes. Take the twelve reed-birds, completely mask each bird with the above preparation, roll them nicely, giving each bird a barrel shape, three inches long by one and a half in diameter; dip them in beaten egg, roll in fresh bread-crumbs, taking care not to spoil their shape; then fry them in very hot fat for five minutes; remove from the fat, thoroughly drain on a towel; dress them on a hot serving-dish with a folded napkin, and send to the table with a gill of hot Madeira sauce (No. 185) separate.

1487. Reed-birds à la Barsotti.

—Have twelve reed-birds, prepare them exactly the same as above. But instead of masking them with potato preparation, select twelve medium-sized, sound, even, raw potatoes; wash well and dry; cut off a cover, oval-shape, lengthwise, in the centre of each potato, then with a vegetable-scoop scoop out the interior of each sufficiently large for a reed-bird; season the inside of each potato with a teaspoonful of salt equally divided; let stand for one minute, then turn them upside down to let the water run out which the salt has drawn. Put one reed-bird in each potato with its breast upward; cut two slices of bacon, then cut each slice into six equal, square pieces; place one piece over the breast of each bird, put the cover on top, lay them in a roasting-pan, place in a moderate oven to roast for twenty-five minutes; remove them from the oven, dress on a hot serving-dish with a folded napkin, and send to the table with half a gill of maître d’hôtel (No. 145) separate.

1488. Hot Game Pie à la Henry Watson.

—Have twelve fine, fat, fresh reed-birds. Have a saucepan on the fire with one ounce of lean salt pork, cut in dice-shaped pieces; add the twelve birds. Season with one tablespoonful of salt and a heaped teaspoonful of pepper, then let them cook for five minutes; now add two tablespoonfuls of flour; mix well together, and let cook slowly until the flour has obtained a brown color, then add half a glassful of good Madeira wine and half a pint of white broth (No. 99). Mix well together again, and let cook for five minutes longer.

Have a dough prepared as in No. 1078. Butter well a tureen pie-plate, line the inside with half of the dough, a quarter of an inch thick, then transfer the reed-birds and all the rest into the lined plate, nicely arranging the birds; add twelve whole, fine, sound mushrooms, and then with the balance of the dough make a cover, and with it cover the birds and all. Beat up the yolk of one egg with a tablespoonful of water, and then with a hair brush gently glaze the surface of the cover with it. Place in the hot oven, and let cook for twenty minutes. Remove from out the oven; place the tureen on another dish, and immediately send to the table.

Robins, snipe, wild pigeons, or any other birds may be substituted for the reed-birds.

SAUCES.

1489. Sauce, Finoise.

—Have in a saucepan on the range one tablespoonful of butter, one green pepper, and one sound onion, chopped very fine; let slowly simmer for three minutes without browning, then add a heaped teaspoonful of flour, continually mix while cooking for three minutes; then add six fine, sound, red, peeled tomatoes, cut into quarters, also a gill of white broth (No. 99), mix well together with a wooden spoon. Season with a tablespoonful of salt and just one drop of tabasco sauce. Cook slowly for thirty minutes. Press it through a fine sieve into a bowl, so that nothing is left in the sieve but the seeds, and then it will be ready for general use.

DESSERTS.

1490. Chocolate Biscuits à la Marie Delmonico.

—Place in a vessel six ounces of powdered sugar, grate in the rind of a medium-sized, sound, juicy lemon, adding three ounces of vanilla chocolate and the yolks of six eggs (pouring the whites in a copper basin for further action), and with the spatula thoroughly mix the ingredients in the vessel for ten minutes. Beat up the whites to a stiff froth with the wire whip, and then immediately add them to the other ingredients; gently mix the whole together for five minutes. Add now ten ounces of well-sifted flour; carefully incorporate it with the rest for four minutes. Butter well, and sprinkle with powdered sugar, six biscuit-molds five inches long by three inches wide and two inches high. Equally divide the preparation into the six molds; lightly dredge the surface of each with the powdered sugar, arrange them carefully in a pastry baking-pan; place in a moderate oven to bake for forty-five minutes. Remove them from out the oven, let cool for one hour. Run a thin knife all around the sides of each mold, so as to easily detach them, gently remove the biscuits from the molds; dress on a dessert-dish, and serve.

1491. Chocolate Soufflée Biscuits à la Deodoro Fonseca.

—Beat up in a copper basin to a stiff froth the whites of five fresh eggs; remove the whip, and then, with the aid of a skimmer, mix in one pound of powdered sugar, two ounces of melted cocoa, and a saltspoonful of ground cinnamon; thoroughly mix for three minutes.

Slide down a tube (No. 2) into the pastry bag (No. 1079), and pour the preparation into the bag. Butter and flour a pastry baking-pan. Carefully press down the contents of the bag into the pan, giving the shapes of small letters, such as, for instance, T, F, S, o, f, O, S, R, o, f, B, or any other desired letters, and then let rest for one hour.

Place in a very slow oven to bake for thirty minutes. Remove from out the oven and let cool for one hour. Arrange the biscuits in a glass jar, and serve when needed.

1492. Chocolate Italian Méringues.

—Pour into a copper basin the whites of four fresh eggs, adding one pound of extra fine sugar, and with the wire whip thoroughly mix for three minutes, then place the basin on the fire, and sharply beat with the whip for ten minutes; remove it from the fire, lay it on a table, and continually beat it until nearly cooled off; take up the whip, and then, with a spoon, mix in gently three ounces of melted cocoa and one teaspoonful of vanilla essence.

Slide down a tube (No. 2) into the pastry bag (No. 1079); pour the preparation into the bag. Have ready a well buttered and floured pastry baking-pan. Carefully press down the preparation into it, giving small pear shapes one inch long. Place the pan in a very slow oven to bake for twenty-five minutes. Remove from out the oven and let cool for one hour. Lay them in a tin box, and serve when desired.

1493. Chocolate Gauffres à la Oswald Ottendorfer.

—Put into a vessel half a pound of powdered sugar, half a pound of flour, three whole, raw, fresh-cracked eggs, and a gill of sweet cream. Mix the whole well together with the spatula for three minutes. Cut up very fine one and a half ounces of chocolate; put it on a plate with half an ounce of butter, then put the plate into the hot oven for four minutes, so as to have both chocolate and butter thoroughly melted. Remove from out the oven, stir well with a spoon, and then add it to the preparation in the vessel, and thoroughly mix again for three minutes.

Have two or three pastry baking-pans well buttered, then with a tablespoon take up a tablespoonful of the preparation, and gently pour it on one end of the pan; take up another tablespoonful and pour it four inches apart from the first; proceed with the same operation until the pan is filled, always keeping the same distance; then repeat the same with the other two pans. The paste will bring you out from twenty-two to twenty-four tablespoonfuls. Place one pan in a brisk oven to bake for five minutes; then pull the pan to the oven door, and with a rolling-pin six inches long by half an inch thick place it on top at the end of a cake; then with the fingers lift up the cake and quickly roll it around the pin; pull out the pin from the gauffre, and then proceed the same with the rest; when this is done, put another pan in the oven, bake, proceed with the same operation as for the first. When all done, lightly sprinkle them with ground cinnamon. The gauffres can now be filled, and served with any kind of ice-cream; whipped cream à la vanille, or any kind of jelly.

1494. Marsapain au Chocolat à la Ticinese.

—Peel and pound half a pound of sweet almonds with four ounces of powdered sugar, adding, little by little, the whites of two eggs; briskly pound for fifteen minutes, then transfer it to a vessel; add to it half a pound of powdered sugar and two ounces of melted cocoa; thoroughly mix with a spatula for five minutes. Now lay the paste on a table sprinkled with powdered sugar, then roll out the paste in a square shape with a rolling-pin to the thickness of quarter of an inch; then let rest. Make a glacé royale as follows: beat up in a small bowl the white of one egg, adding six ounces of extra fine sugar; sharply beat the white well together with the spatula, and while beating squeeze in three drops of lemon juice, constantly beating for fifteen minutes from the beginning, and then with a knife carefully and equally spread it over the paste on the table.

Have ready a pastry baking-pan slightly buttered. Carefully cut the paste into forty equal lozenge-shape pieces, gently lay them in the pan, place in a moderate oven to bake for twenty minutes. Remove from out the oven, lay on a table and let cool off for one hour. Transfer them into a tin box or jar, and serve when needed.

1495. Chocolate Kisses à la Adelina Patti.

—Beat up in a basin to a stiff froth the whites of five fresh eggs; take up the whip, and then with the skimmer gently mix in eighteen ounces of powdered sugar and three ounces of grated chocolate, which should take three minutes. Slide down a tube (No. 3) into the pastry-bag (No. 1079). Wet the surface of two boards two feet long by one wide; arrange on top of each a sheet of brown paper of the same size, then carefully press the preparation over the paper, in small bits the shape of twenty-five-cent pieces at the bottom and tapering until one inch high, making sixty on each board. Evenly sprinkle them with two ounces of grated chocolate. Place one board in a moderate oven to bake for twenty minutes. Move the board to the oven door; have three tablespoonfuls of currant jelly on a plate; then take up one cake with the left hand, and with a teaspoon place in the hollow space a very little of the currant jelly; take up another, and immediately join it to the first evenly; continue the same operation with the rest. Lay them on a dish to cool for one hour. Repeat the same with the other board, and when all done place them in a jar or tin box, and serve when required, always keeping in a dry place.

1496. Pignolates au Chocolat à la Barnum.

—Peel and pound six ounces of sweet almonds, as in No. 1207, with one pound of powdered sugar for ten minutes; then add the whites of three eggs, pound again for ten minutes; then transfer the paste into a vessel, and, adding to it three ounces of melted cocoa, thoroughly mix the whole with the spatula for three minutes; then lay the paste on a table. Chop up very fine three ounces of peeled and dried sweet almonds, as in No. 1207; place them on a plate, and then with a knife cut the paste into small equal pieces, half an inch long by half an inch high; take one piece up, gently and lightly roll it in the chopped almonds, then with the hands give it an artistic bird shape; lay it on a baking-pan in which you previously place a sheet of paper; proceed with the others, giving them any desired artistic animal shapes that Mr. Barnum will exhibit in his next show, keeping them a quarter of an inch apart from one another. When all finished and placed in the pan, put them in a very slow oven to bake for thirty minutes. Remove from out the oven, let cool off for one hour. Detach them gently from the paper, then place them in a tin box or jar, and serve whenever desired.

1497. Cakes au Chocolat à la Carter.

—Place in a basin half a pound of powdered sugar; crack in seven whole, raw, fresh eggs, adding a teaspoonful of vanilla essence; thoroughly beat with a wire whip for two minutes, then place the basin on the hot range, and continually beat for ten minutes; take the basin from off the range, lay it on a table, beating without ceasing for ten minutes longer; take up the whip, and then with a skimmer gently mix in half a pound of well-sifted flour and three ounces of melted cocoa for four minutes. Slide down a tube (No. 2) into the pastry-bag (No. 1079); pour the preparation into it. Have ready two well buttered and floured pastry baking-pans, then press the paste down into small round forms half an inch in diameter, and the third of an inch apart from one another; when all in the pans, sprinkle evenly over them three ounces of powdered macaroons; place in a moderate oven to bake for fifteen minutes. Take from out the oven, lay them on a table, and let cool off for one hour. Place them in a glass jar or tin box, and serve when required.

1498. Cakes Frangipani au Chocolat à la Regina Margherita.

—Peel and pound half a pound of sweet almonds in a mortar, with four ounces of powdered sugar, for ten minutes; then add three fresh-cracked eggs, one by one, at two minutes’ interval from one another, constantly pounding for ten minutes more; now transfer the paste into a vessel, add to it four ounces of powdered sugar and half a pound of well-washed butter; sharply mix with the spatula for five minutes; then pour in half a gill of Jamaica rum, add a saltspoonful of cinnamon and two ounces of melted cocoa. Mix the whole well together for three minutes. Slide down a tube (No. 3) into the pastry bag (No. 1079), put the paste into it. Have two baking-pans ready, with a sheet of brown paper laid over each; then press down the paste in small forms, giving oval shapes one inch long, keeping half an inch apart from one another. When all in the pans, place them in a moderate oven to bake for twenty minutes. Take them from out the oven, let cool off for thirty minutes. Moisten part of a table, the size of the two pans containing the cakes; lift the paper up from each pan, lay them over the wet space of the table, and let rest for two minutes. Detach the cakes from the papers, place them in a jar, and serve when desired.

1499. Cakes au Chocolat à la Czarina.

—Take one pound of puff paste as in No. 1076, lay it over a lightly floured table, roll it out with a rolling-pin to the thickness of a quarter of an inch; then with a paste-cutter two inches in diameter cut out twenty-four pieces. Lay them in a pastry baking pan, and with a hair brush gently moisten their surfaces with beaten egg. Stamp each piece right in the centre on the surface with a small paste-cutter one inch in diameter; then place them in a brisk oven to bake for fifteen minutes; remove from out the oven, lay the pan on a table, and let cool off for thirty minutes. Now gently press down a small pointed knife in the incision of each cake, turning it all around and lifting up the covers, keeping them (the covers) for further action, and then fill each cake with the following cream:

Place in a saucepan five egg-yolks, six ounces of powdered sugar, half an ounce of flour, a teaspoonful of vanilla essence, and two ounces of finely chopped cocoa; range the pan on the fire, briskly stir with the spatula for two minutes, then pour in half a pint of boiling milk; continue to stir until it comes to a boil, then remove it from the fire, pour it into a bowl, and let cool for thirty minutes. Then with a teaspoon fill the hollow cakes with the prepared cream. Arrange the cover on each, and glaze them with the following glaze:

Pour into a saucepan a gill of cold water, and with the spatula mix in twelve ounces of extra fine sugar for three minutes. Place the saucepan on the hot range, continually stirring until lukewarm; then add two ounces of melted cocoa, mix well together for three minutes; remove it from off the fire, lay the pan on a table, then take one cake up with the left hand, and, with a table knife in the right hand, take up some of the preparation from the pan, and gently spread it all over the cover, as well as all around the cake, and lay it on a pastry wire grate; proceed the same with the rest. When all laid on the grate, have in a small bowl the white of half an egg and five ounces of extra fine sugar, then thoroughly beat with the spatula for fifteen minutes.

Make a paper cornet, cut off the point of it, put the glaze into the cornet, close the top with the hand, then gently and carefully press down the preparation over each cake, giving them all a star shape. Let them dry for two hours. Nicely dress them on a fruit stand and send to the table.

1500. Madeleine au Chocolat à la Mme. Renault.

—Place in a saucepan half a pound of powdered sugar. Crack in six whole, fresh eggs, two yolks, and a tablespoonful of very good Renault brandy; then with the pastry-whip mix the whole well together for three minutes; place the pan on the fire, briskly stir for five minutes, but do not allow to boil. Take the pan from off the fire, and continually stir for two minutes longer; remove the whip, and then with a skimmer gently mix in half a pound of well-sifted flour, six ounces of melted butter, and two ounces of melted cocoa; the time to mix in the ingredients ought not to take longer than five minutes.

Have twenty-four channeled tartlet-molds three inches in diameter on the upper part, one inch high, and one and a half inches at the bottom. Butter well the interior of each, then lay them on a pastry baking-pan, and with the aid of a spoon equally divide the preparation into the twenty-four molds. Then place them in a moderate oven to bake for twenty-five minutes. Remove from out the oven, place the pan on a table, and let cool off for one hour. Take the cakes out of the molds and serve, or put them away in a box or jar, as they will keep in perfect condition for several days.

1501. Chocolate Macaroons à la Aimée Delmonico.

—Neatly peel and pound half a pound of sweet almonds as in No. 1207; then transfer the paste into a vessel, add to it one pound of powdered sugar and the whites of two fresh eggs; thoroughly mix with the wooden spatula for five minutes, then add four ounces of melted cocoa; mix well again for two minutes. Slide down a tube (No. 3) into the pastry bag (No. 1079); place all the preparation in the bag. Have ready a pastry baking-pan; lay over it a sheet of brown paper so as to entirely cover the bottom; then gently press down the preparation over the paper in bits the shape of twenty-five-cent pieces, taking special care to have them all of equal size, and keeping them half an inch apart from one another, and when all in the pan gently lay a wet napkin over the macaroons for one second, to give them a perfect shape; remove the napkin and place in a slow oven to bake for twenty minutes. Take from out the oven, lay the pan on a table, and let cool off for one hour.

Wet part of a table the size of the paper containing the macaroons, then with both hands carefully lift up the paper from the pan, lay it over the moistened space of the table; allow them to rest for two minutes. Then detach them with the fingers, from the paper, place them in a tin box or glass jar, and serve when desired.

If the paste is equally divided it should give about eighty macaroons. Should the pan not be sufficiently large to bake them all at a time, they can be baked at two or three different times.

Beat up to a stiff froth, in a copper basin, the whites of four fresh eggs; remove the whip, and then with a skimmer gradually and gently mix in eight ounces of powdered sugar for three minutes.

Slide down a tube (No. 3) into the pastry bag (No. 1079); put the preparation into the bag, and lay it aside for a second. Have a very cold dessert-dish ready, and then after two hours have expired take up the mold from the pail, dip it into lukewarm water for half a second; neatly wipe it all around, remove the cover, and turn the ice-cream on the cold dish. Rapidly decorate the top and all around with the preparation in the bag, and lightly dredge powdered sugar over it. (The operation, after the ice-cream has been unmolded, should be done as rapidly as possible.) Lay the dish on a board, then place it in a very hot oven to let the méringe get a light brown color, which ought not to take more than five seconds. Remove from out the oven, suppress the board, and immediately send to the table.

1502. Chocolate Macaroons à la Geo. Hamling.

—Peel and pound four ounces of sweet almonds as for No. 1207, transfer the paste to a bowl, add half a pound of sugar (powdered), mix well with the spatula for two minutes, then add two ounces of melted cocoa and a teaspoonful of vanilla essence and mix well for two minutes longer. Beat up to a stiff froth in a basin the whites of four fresh eggs, and then add it to the preparation. Gently mix the whole well together for two minutes.

Slide down a tube, (No. 3) into the pastry-bag (No. 1079), pour the preparation into the bag, and lay it aside until further action. Have a clean baking-pan ready, arrange over it eighty small, round paper cases one inch in diameter and one inch high, and then equally fill them with the preparation in the bag. Chop up very fine two ounces of well peeled and dried almonds as for No. 1207. Equally spread them over the eighty cases, then place the pan in a slow oven to bake for twenty-five minutes. Take from out the oven and let cool off for thirty minutes. Place them in a glass jar and serve whenever required.

1503. Macaroons à la J. C. Delmonico.

—Peel and pound in a mortar a quarter of a pound of sweet almonds the same as for No. 1207, then transfer it to a vessel; add twelve ounces of powdered sugar, the white of one egg, and a teaspoonful of orange-flower water; then with the spatula mix well together for five minutes. Slide down a tube (No. 2) into the pastry bag (No. 1079), pour the preparation into it. Have two pastry baking-pans ready, with a sheet of brown paper laid over each pan; then carefully press the preparation down, making small forms half an inch long by a quarter of an inch wide, keeping them half an inch distant from one another; when done and all laid in the pans, stand them in a dry place for twenty-four hours. Return the pans to a table, and then with a sharp pointed knife carefully make a light incision lengthwise—on top of each—right in the centre, being very careful to cut the crust only. Place the pans in a very slow oven to bake for twenty minutes. Remove from out the oven, lay them on a table, and cool for one hour.

Sufficiently moisten a part of a table to lay the two papers on with the cakes, one beside another, then lift each paper from the pan and lay them over the wet table, and let rest for two minutes. Now detach the macaroons from the papers, place them in a tin box or glass jar, and serve whenever desired.

1504. Macaroon Soufflée à la Mrs. Judge Martine.

—Have ready half a pound of sound, freshly cracked walnuts, carefully peel them with a thin knife, then slice them very fine, place in a vessel, with four ounces of powdered sugar and the white of one fresh egg, mix well together with the spatula for three minutes. Transfer the whole to a pastry baking-pan, equally spread it over with a knife, one inch thick, place it in a slow oven to dry for fifteen minutes. Take from out the oven, lay the pan on a table, and let cool off for twenty-five minutes. Then lift up the paste and return it into the vessel, add to it twelve ounces of powdered sugar and the whites of two fresh eggs. Beat the whole well together for fifteen minutes. Arrange a tube (No. 3) in the pastry-bag (No. 1079). Have two pastry baking-pans, with a sheet of paper laid over each; then gently press the preparation down over each paper, giving round forms the shape of twenty-five-cent pieces. When finished, range the pans in a moderate oven to bake for twenty minutes. Remove from the oven, lay them on a table, and let cool for thirty minutes; wet part of a table the size of the two papers, lay the papers over it, one beside another, let rest for two minutes. Lift the macaroons up, place them in a tin box, and serve when desired.

1505. Cakes à la Mme. Carnot.

—Crack into a basin six whole, fresh, raw eggs, add half a pound of powdered sugar, thoroughly mix with a wire whip for two minutes. Then place the basin on the hot range, and sharply beat for ten minutes; remove from the range, lay it on a table, and continually beat it for five minutes more; take up the whip, then with a skimmer mix in half a pound of well-sifted flour, six ounces of peeled and lightly toasted sweet almonds, two ounces of pistache (also lightly toasted), and a teaspoonful of cinnamon; thoroughly mix the whole for five minutes; now mix in two and half ounces of melted cocoa for two minutes. Lightly butter a pastry baking-pan. Transfer the paste on a part of a slightly floured table, separate it into three equal parts, then with the hands roll out each piece to eight inches long by two inches thick; place them in the pan, moisten their surfaces with a beaten egg, then place them in a brisk oven to bake for fifteen minutes. Remove from out the oven, let thoroughly cool off for one hour. Prepare the following glaze: pour into a small bowl a gill of cold water, with six ounces of extra fine sugar; beat well together for five minutes, then add one ounce of melted cocoa; mix well for two minutes longer. Evenly divide this glaze over the three cakes, and with a knife gently spread it over their surfaces; then allow to dry for thirty minutes. Cut each cake crosswise into slices half an inch thick. Place them in a glass jar, and serve whenever desired.

1506. Cakes à la Dougherty.

—Place in a bowl ten ounces of well-sifted flour. Crack in four whole, raw, fresh eggs, season with a saltspoonful of salt, and then gradually pour in one quart of cold milk; mix well with a spatula for five minutes, then strain the preparation through a sieve into a vessel. Lightly butter a frying-pan, then place it on the hot range; and when the pan is hot, drop into it half a gill of the preparation; cook for two minutes, turn it over with a cake-turner, and cook the other side for two minutes. Take the cake from off the pan, and dip each side into melted butter, and then dip again in four ounces of powdered sugar mixed with a teaspoonful of ground cinnamon; gently roll it into a French-pancake shape, lay it on a hot dessert-dish with a folded napkin over it; leave the dish on the corner of the range to keep warm, and then proceed with seventeen more in exactly the same manner, keeping the cakes covered with a warm napkin while the process of cooking the cakes is going on. Remove the napkin, and then send to the table.

1507. Cakes à la Mrs. Russell.

—Place in a vessel half a pound of well-washed butter, with half a pound of powdered sugar, and with the hand thoroughly knead for fully fifteen minutes; then crack in a whole raw egg, sharply knead for two minutes, crack in another, again kneading for two minutes, and another one, kneading the same; then add a saltspoonful of powdered cinnamon and a gill of sweet cream; sharply knead for one minute. Add now twelve ounces of well-sifted flour, slowly and carefully incorporate it with the rest for five minutes.

Slide down a tube (No. 2) into the pastry bag (No. 1079), place the preparation in it. Have two well-buttered baking-pans ready, press the preparation down into the pans, in strips one and a half inches long by a quarter of an inch thick, and one inch apart from one another. When all done, place the pans in a very brisk oven to bake for eight minutes. Remove from out the oven, lay the pans on a table, and let cool off for thirty minutes. Carefully lift the cakes up, with a palette-knife or a cake turner, from underneath, place them in a glass jar, and serve when required.

N. B.—Should the pastry pans not be sufficiently large to bake the cakes at one time, bake them at two different times.

1508. Cakes à la Rusk.

—Crack into a vessel three fresh raw eggs, adding half a pound of powdered sugar, half a pound of well-sifted flour, and a saltspoonful of ground cinnamon, and with the spatula mix well together for five minutes; pour in a gill of sweet cream, mixing well again for two minutes.

Slide down a tube (No. 1) into the pastry-bag (No. 1079); well butter two pastry baking-pans, put the preparation into the bag, press down the preparation in strips five inches long and one and a half inch apart from one another; place one pan in a brisk oven to bake for five minutes, then pull the pan to the oven door, and with a rolling-pin six inches long by half an inch thick take up a strip with the hand and turn it around the pin in curl shape; lightly blow over it so as to slightly cool, then take from off the pin, lay it on a dish, and then proceed exactly the same with the rest; place them in a tin box or a jar, and serve when required.

If the two above-mentioned pans should not be sufficiently large to hold the preparation, they can easily be baked at different times.

1509. Patience Cakes à la Mrs. Sullivan.

—Peel and then pound in a mortar, as in No. 1207, a quarter of a pound of sweet almonds; transfer it into a vessel with a pound of powdered sugar, half a pound of well-sifted flour, and a teaspoonful of anisette essence; beat up in a copper basin the whites of five fresh eggs with the wire whip to a soft froth for five minutes, and then add it to the ingredients in the vessel, mix the whole well together with the spatula for eight minutes; slide down a tube (No. 2) into the pastry bag (No. 1079); well butter and flour two pastry baking-pans, pour the preparation into the bag, and gently press it down on each pan, giving them all an S shape, one and a half inch long and one inch apart from one another; chop up very fine three ounces of peeled and dried sweet almonds, then sprinkle them evenly over the cakes; place the pans on shelves, in a dry place, for twenty-four hours; then put them in the hot oven to bake for fifteen minutes; remove from out the oven, lay the pans on a table and let cool off for thirty minutes; take the cakes up from the pans, lay them in a glass jar, and they will be ready to serve when desired.

1510. Patience Cakes à la Mrs. General Sheridan.

—Place in a vessel half a pound of powdered sugar, half a pound of flour, crack in three and a half eggs—no more and no less—and pour in a teaspoonful of anisette essence, and then with the spatula thoroughly mix for ten minutes. Slide a tube (No. 2) into the pastry bag (No. 1079), transfer the preparation into it; butter and flour two pastry baking-pans; take hold of the bag and press down the preparation into each pan, into small round forms the size of twenty-five-cent pieces, keeping them half an inch apart from one another, and when done lay on shelves, in a dry place, for twenty-four hours. Place them in the hot oven to bake for fifteen minutes; take from out the oven, lay the pans on a table, and let cool off for thirty minutes; place them in a glass jar and serve when desired.

1511. Angel Cakes à la Mrs. Gertrude Vanderbilt.

—Sift together on a paper half a pound of flour, two ounces of corn-starch, and half a pound of powdered sugar; beat up in a copper basin the whites of ten eggs, with a wire whip, to a very stiff froth (reserving the yolks in a bowl in the ice-box for ice-cream or any other purpose desired); remove the whip, and then, with a skimmer in the right hand, with the left lift up the paper containing the ingredients, and gradually drop the contents into the basin; thoroughly mix with the skimmer for five minutes, adding meanwhile a gill of maraschino. Have a plain, round, two-quart cake-mold with a tube in the centre, lightly butter and flour the inside all around; then place the preparation in the mold, and put it into a very slow oven to bake for two hours and a half; remove from out the oven, lay it on a table, and let cool for at least three hours; then carefully run a thin knife all around the mold, so as to easily detach the cake from top to bottom of the mold. Place a wire grate over the mold, turn it upside down, remove the mold, then glaze the cake all around with the following glaze:

Pour into a saucepan two gills of water, with twelve ounces of powdered sugar; thoroughly mix with the spatula for two minutes, then place the pan on the hot range, stir all well until lukewarm; take from off the range, lay the pan on a table; then pour in half a gill of good brandy, mix well together for two minutes, and then pour this glaze over the cake, evenly spreading all around with a knife; let dry for twenty minutes, and then decorate with the following glace royale:

Pour into a bowl the white of one egg, with six ounces of extra fine sugar; briskly beat with the spatula for five minutes; squeeze three drops of lemon juice, sharply beat again for ten minutes longer; make a paper cornet, transfer the glace into it, close the upper part with the hand, and with scissors cut away a small piece from the point the eighth of an inch long; then gently press down the glace on the cake, artistically decorating the top and all around, giving, if possible, an angel shape on the surface, and let dry for two hours. Have a silver dish, with a fancy paper over it. Lay the cake over and serve.

1512. Lady Cakes à la Miss Frederick Vanderbilt.

—Have in a bowl half a pound of powdered sugar, half a pound of well-washed butter; grate in the rind of a medium-sized, sound, juicy lemon, knead well with the hand for fifteen minutes. Beat up in a copper basin the whites of seven fresh eggs with the wire whip to a rather soft froth for five minutes, then add this to the other preparation in the bowl; thoroughly mix the whole together for five minutes. Add now half a pound of well-sifted flour, and gently incorporate it with the rest for five minutes. Gently butter and dredge with powdered sugar the inside of a plain cake-mold eight inches long by five inches wide and five high. Place the preparation into the mold, then in a very slow oven to bake for two hours. Remove it from out the oven, lay it on a table, and let cool for three hours. Run a thin knife down all around the sides from top to bottom of the mold, arrange a wire grate over it, turn it upside down, lift up the mold, and then glaze the top of the cake with the following glace: have in a bowl the white of half a fresh egg, with three ounces of powdered sugar, and with the spatula sharply beat for fifteen minutes, then pour this on top of the cake, and with a knife equally spread it over the surface, and again with the knife carefully make four light incisions over the surface of the glace, lengthwise, one inch apart from one another. Arrange a square fancy paper over a silver dish, dress the cake over it, and then send to the table.

1513. Ginger Snaps.

—Place in a vessel half a pound of powdered sugar, four ounces of well-washed butter, and one and a half fresh raw eggs; thoroughly mix with the spatula for ten minutes; then add one gill of molasses, a tablespoonful of powdered ginger, a saltspoonful of ground cinnamon, half an ounce of baking soda, and a pound and a quarter of well-sifted flour; mix the whole well together for five minutes. Slide down a tube (No. 3) into the pastry-bag (No. 1079), put the preparation into it. Have two well-buttered pastry baking-pans ready, then carefully press down the preparation into each pan, in forms of the size of a silver dollar, an inch apart from one another. When all finished, place the pans in a moderate oven to bake for twenty minutes. Remove from out the oven, put the pans on a table, let cool off for thirty minutes, and then they will be ready to serve when required.

1514. Domino Cakes à la Paul Morphy.

—Have in a copper basin twelve ounces of powdered sugar, crack in ten whole fresh eggs, adding a teaspoonful of vanilla essence; mix well for two minutes with the wire whip, then place the basin on the fire, and sharply beat for ten minutes. Remove the basin from the fire, and lay it on a table; continue beating for ten minutes longer. Remove the whip, and immediately add twelve ounces of well-sifted flour, then with a skimmer gently mix together for four minutes. Add now four ounces of melted cocoa, mixing well again for two minutes. Have two pastry baking-pans twenty-eight inches long by fourteen inches wide; entirely cover both with brown paper, and then place the preparation, equally divided, into the two pans; with the aid of a palette-knife evenly spread it all over the papers. Place the pans in a moderate oven to bake for fifteen minutes. Take the pans from out the oven, lay them on a table, and let cool for one hour. Carefully lift up the papers, one after another, turn them upside down on a clean table, then gently remove the papers from the cakes, and then glaze them with the following glace:

Place in a bowl the whites of two fresh eggs, twelve ounces of extra fine sugar, beat sharply with the spatula for five minutes. Squeeze in now three drops of lemon juice, beating rather sharply for ten minutes longer. Evenly divide the glace over the two cakes; then again, with a palette-knife, evenly spread it over both cakes and let dry for ten minutes. Then with a sharp knife cut both cakes lengthwise in strips of one inch wide, then cut each strip into fourteen even pieces of two inches each. Place in a small bowl the white of half an egg only, with two and a half ounces of extra fine sugar, beat well together with the spatula for ten minutes, then add one ounce of melted cocoa; beat well again for five minutes. Make a paper cornet, place the glace into it, close the top, and with scissors cut away the point of the cornet one-eighth of an inch long; then very carefully press the glace on top, right in the centre of an oblong cake, crosswise, from one side to the other, making a very thin straight line; then make a small point in the centre on one side of the line the size of a small pea, then make a line the same as the last on another, and then a point on each side of the line in the centre; make another line in the same way, making two points on one side of the line and one on the other. Then proceed exactly the same with the rest, making the points required, so as to have them represent dominoes. When all done, put them in a glass jar or a tin box, and serve when desired.

1515. Cakes à la Luganese.

—Place in a mortar half a pound of peeled and dried sweet almonds, with half a pound of powdered sugar; pound these thoroughly together with the pounder for fifteen minutes, and then transfer it to a vessel.

Beat up with the pastry wire whip in a copper basin, to a stiff froth, the whites of seven fresh eggs, then immediately add them to the ingredients in the vessel; thoroughly mix with the spatula for four minutes. Add now four ounces of well-sifted flour and a teaspoonful of orange-flower water, and mix well again for eight minutes. Slide down a tube (No. 3) into the pastry-bag (No. 1079). Have two well buttered and floured pastry baking-pans ready, place the preparation in the bag, then gently press it down in each pan, giving small round forms the size of fifty-cent pieces and half an inch apart from one another; when all in the pans, evenly sprinkle over them four ounces of powdered macaroons and lightly dredge them with powdered sugar. Place one pan in the hot oven to bake for fifteen minutes. Remove it from out the oven, and lay it on a table. Have a long wooden stick one inch in thickness; take up a cake from the pan and lay it flat over the stick, and with the hand gently press it down at both sides of the stick. Continue the same process until the stick is filled; remove the first one that was put on, lay it one dish, immediately replace it with another, fresh from the pan; lift up the next from the stick, lay it with the other on the dish, immediately replace it with another from the pan and then continue exactly the same operation with all the rest. When done, let cool off for one hour. Place in the tin box or jar, and serve when needed.

1516. Turkish Bonnet à la Abdul-Hamid.

—Have in a pastry baking-pan in the hot oven twelve ounces of pistache, and toast for five minutes; remove it, lay it on a table, and then immediately place the pistache in a clean towel; tightly fold up the ends of the towel, so that the pistache will be entirely inclosed; gently rub the pistache with the hands over the towel for ten minutes, so as to easily detach their skins. Open the towel and let cool off for forty minutes. Transfer the pistache, clear from their skins, into a mortar with seven ounces of powdered sugar, and pound all well for ten minutes with the pounder; then transfer it into a vessel; crack ten fresh eggs, add the yolks to the preparation, and place the whites in a copper basin for further action. Thoroughly mix the ingredients in the vessel with the spatula for ten minutes. Then with the whip beat up the whites to a stiff froth and immediately add it to the rest in the vessel. Mix the whole well together for five minutes, then add twelve ounces of well-sifted flour, and gently incorporate it for five minutes. Butter and sprinkle a two-quart round Turkish-shape mold with powdered sugar, place the preparation into it, put the mold in a moderate oven to bake for two hours. Remove it from out the oven, and let cool off on a table for three hours. Gently run a thin knife around the mold, so as to be certain that the cake will be easily detached; place a wire grate over the mold, turn it upside down, remove the mold, and then glaze it with the following glace:

Crack into a bowl the white of one egg; add six ounces of extra fine sugar, beat well together with the spatula for five minutes, then squeeze in two drops of lemon juice, and sharply beat again for ten minutes; then place the glace in another bowl; pour into one of the bowls three drops of carmine, mix well for two minutes, and then place the white glace on top of the cake, and with the aid of a knife carefully spread it over the surface and all around, down to the third of the height of the cake. Then with the knife take up some of the red glace, and gently spread it around jointly to the white coat, and continue until the cake is completely covered all around; then let dry for an hour. Have a silver dish with fancy paper nicely laid over it, dress the cake on it, and serve.

1517. French Pancake.

—Have five ounces of flour, place it in a tureen, season with one saltspoonful of salt, crack in two whole fresh eggs, add a pint of cold milk and half a gill of cold water, then with a wire whip thoroughly beat together; then add again one teaspoonful of good melted butter and a teaspoonful of powdered sugar. Mix all well together with the whip, strain through a fine sieve into another bowl. Lightly butter a griddle or frying-pan, place it on the fire, and when it commences to smoke pour in half a gill of butter, gently cook for three minutes on one side, turn it over with a cake-turner, and cook gently three minutes on the other side. Dress on a hot dessert-dish with a folded napkin; sprinkle a very little powdered sugar over, and continue the same until all the batter is used, and serve very hot.

1518. German Pancake.

—Sift into a bowl six ounces of flour, add a saltspoonful of salt, crack in two whole fresh eggs and the yolk of another, reserving the white for further action; pour in one pint of cold milk, half a gill of cold water, a teaspoonful of powdered sugar, and a teaspoonful of good melted butter; then mix thoroughly all together for five minutes. Strain through a fine sieve into another bowl; let rest until further action. Beat up in a bowl to a stiff froth the reserved white of the egg, add to it the juice of a small, fine, juicy, sound lemon and half a saltspoonful of ground cinnamon, then add it to the batter and, by raising the batter up with a wooden spoon, gently mix together. Have a lightly buttered pan on the fire, and when it begins to smoke pour in all the batter; let cook on top of the fire for a minute only, then place it in a moderate oven, and bake for twenty minutes; remove it to the oven door, sprinkle a little powdered sugar over, close the door, and bake until it has obtained a good golden color on top. Remove from the oven, slide it on a hot serving-dish with a folded napkin, decorate the dish with six pieces of lemon cut in quarters, and send to the table very hot.

1519. Chocolate Caramels.

—Pour into a copper basin one pint of fresh milk, with three ounces of well-chopped cocoa and two pounds of granulated sugar. Place the basin on the fire; with the spatula continually stir at the bottom until it becomes slightly thick, then add half a pint of sweet cream; briskly stir with the spatula. Have at hand in a vessel two quarts of cold water with a piece of ice in it. Dip the forefinger into the ice-water, and then by a quick movement dip it into the caramel the eighth of half an inch, taking up just a little of it, and immediately redip it in the cold water; feel and see if the caramel around the finger is firm and will easily crack, which will be sufficient indication that it is cooked; should the case not be such, then cook a little longer (always stirring without ceasing); try again, and so on, until it reaches that very point. Then remove it from the fire. Lightly oil a foot square of a marble table (but not a wooden one); place four square iron bars around the oiled table, a foot long by half an inch thick, and then pour the caramel onto the oiled table and let cool for three hours. Remove the bars, turn the caramel upside down on a clean part of the table, and with a clean, dry towel thoroughly wipe off the oil from the caramel. Then with a knife cut it into strips half an inch wide, and then each strip into twenty-four even pieces. Wrap each piece in waxed paper, arrange them in a jar or tin box, and serve when desired.

1520. Peppermint Drops.

—Pour into a vessel one gill of water, with a pound of granulated sugar, half a pound of powdered sugar, and a teaspoonful of peppermint essence. Mix well with the spatula for ten minutes. Place the third part of the preparation in a copper gum dropper with one lip, then place it on the fire, stir with the spatula until it nearly comes to a boil, take from off the fire, and immediately add one ounce of powdered sugar; mix well for one minute. Have two or three sheets of tin on a table. Take the dropper by the handle, in the left hand, lip in front and over the tin, and then, with a larding-needle in the right hand, slightly incline the lip over the tin; then by gently pressing the preparation down, with the point of the needle over the lip, drop small even bits on the tins the size of a penny and half an inch apart from one another. Proceed the same with the rest of the preparation until all down, and then allow to dry for thirty minutes. Lay a sheet of paper over a tin pan, gently lift up the drops one by one and lay them over the paper. Place the pan on a shelf, and dry for twenty-four hours, then transfer them into a tin box or a glass jar, and serve when desired.

1521. Pudding à la Mrs. Frank Leslie.

—Boil in a saucepan one pint of milk with half a vanilla bean. Place in a vessel half a pound of powdered sugar and six egg yolks, and then with the spatula mix well together for ten minutes; then add it to the boiling milk, and continually stir for two minutes. Transfer it then into a copper basin, place the basin on a moderate fire to heat for five minutes, continually stirring at the bottom with the spatula, being very careful not to let it boil. Remove from the fire and place on a table, immediately adding one pint of sweet cream, continually mixing for two minutes more, and then let cool off for thirty minutes. Strain it through a sieve into an ice-cream freezer (well cleaned), place the cover on, lay the freezer in a small tub, fill the tub all around the freezer with broken ice slightly mixed with rock-salt; then sharply turn the freezer by the handle of the cover in opposite directions for three minutes; remove the cover, and with a wooden spoon detach the cream from all around the freezer, as well as from the bottom, re-cover, and sharply turn it by the handle for three minutes more; uncover, detach the cream the same as before, being careful that no ice or salt should drop into the freezer; replace the lid and then repeat the same operation three times more. Then fill a well-cleaned quart timbale-mold with the ice-cream, sharply pressing it in with a spoon, strictly seeing that the mold is thoroughly filled, so that no salted water can penetrate it. Tightly cover it; have some broken ice mixed with rock-salt at the bottom of a pail, lay the mold over, fill the pail with broken ice mixed with rock-salt, and let freeze for fully two hours.