Second Supplement to The Table. (continued 3)

1522. Pudding à la H. B. Hollins.

—Pour into a copper basin one pint of sweet cream; have a dish-pan with broken ice and water in it; place the basin over it; then with the wire whip begin to beat the cream slowly, and increase the briskness until to a froth; then let rest for half an hour. With a skimmer transfer the cream into a vessel, briskly beat it again for two minutes, add two ounces of powdered sugar, eight lady-fingers cut into pieces half an inch long, and a gill of maraschino; mix all well together with a spoon for two minutes; lay the vessel in a cold place.

Line the interior of a three-pint melon form with one pint of vanilla ice-cream prepared as for No. 1271 but only half the quantity of everything; then entirely fill the mold with the preparation in the vessel; tightly cover. Have broken ice mixed with rock-salt at the bottom of a pail; lay the mold over; fill the pail with broken ice and rock-salt, and let freeze for two hours.

Beat up to a stiff froth in a copper basin the whites of four eggs; remove the whip, then with a skimmer mix in eight ounces of powdered sugar for two minutes. Slide down a fancy tube (No. 3) in the pastry-bag (No. 1079); put the preparation into it; lay it aside for a second. Have a very cold dish ready; take up the mold from the pail, quickly dip for half a second in lukewarm water, quickly wipe it all around, uncover, and turn on the dish; then immediately decorate the top and all around with the preparation in the bag, slightly dredge powdered sugar over, lay the dish on a board, place in a very brisk oven for five seconds, to let get a light brown color; remove from the oven, take the dish from off the board, and immediately serve.

1523. Timbale à la Mme. Schultze.

—Pour into a saucepan one pint of fresh milk, one pint of cold water, and, adding half a saltspoonful of salt, place the pan on the fire, and when boiling add four ounces of cleaned, raw Italian rice; slowly stir at the bottom with the spatula while cooking it for twenty-five minutes. Remove the pan from the range, lay it on a table, then immediately add four ounces of powdered sugar, and one ounce of fresh butter; mix well together for two minutes, then transfer it into a vessel, and let rest for one hour. Pour into a copper basin a pint of sweet cream; fill up to half the height of a dish-pan with finely cracked ice and water; then lay the basin on it, and with the wire whip beat up the cream to a froth, beginning slowly, and gradually increasing in briskness, for fifteen minutes; cover the basin with a napkin, and let rest for thirty minutes. Transfer the cream with a skimmer into a vessel, and briskly beat with the wire whip for two minutes; add to it two ounces of powdered sugar and a teaspoonful of vanilla essence; mix again for one minute. Add now the beaten cream to the prepared rice, and with the spatula mix for five minutes, then lay it aside for further action. Have a well-cleaned three-pint timbale-mold; line the bottom and all around, up to half its height, with four ounces of quince jelly. Place right in the centre at the bottom of the timbale, a candied cherry. Cut out from a piece of angelica two lozenge-shaped pieces, place both with the points against the cherry, one opposite the other. Place also two lozenge-shaped pieces of candied pineapple—points against the cherry—between the two angelicas. Cut a red candied pear into quarters, place two quarters in the empty spaces between the angelica and pineapple. Arrange the two other quarters in the same way on the opposite side. Cut a candied apricot into quarters, and place them in the unfilled spaces, the same as the others, then place a candied cherry right at the outer point of each lozenge. Now gently and carefully put a quarter of the prepared rice into the timbale, over the fruits, evenly spread; then arrange a layer of well-picked, ripe, and fresh strawberries over the rice (if no fresh strawberries be at hand, preserved ones will answer), then evenly spread over two ounces of raspberry jam. Now lay over six ounces of sliced candied pineapple, and then entirely fill the mold with the balance of the rice. Cover the timbale, then place it in a pail, with broken ice at the bottom and all around, so as to have it entirely sunken in the ice, and let freeze for two hours. Remove the timbale from the pail, dip it in lukewarm water for a second, lift it up, neatly wipe it all around with a towel. Arrange a folded napkin over a cold silver dish; uncover the mold, and turn it on the dish, then send it to the table.

1524. Timbale à la M. Picabia.

—Pour into a saucepan one pint of fresh milk, one pint of water, season with half a saltspoonful of salt; place the pan on the hot range, and, when boiling, plunge in four ounces of well-cleaned, Italian raw rice, and continually stir at the bottom with the spatula, while cooking for twenty-five minutes. Remove it from the fire, lay the pan on a table, and immediately add four ounces of powdered sugar, one ounce of fresh butter, and one teaspoonful of orange-flower water. Mix thoroughly together with the spatula for two minutes; transfer it then into a vessel and let rest for one hour. Lightly butter and gently dredge with powdered sugar a well-cleaned, three-pint timbale-mold. Place in a vessel half a pint of well-cleaned, ripe, sound, fresh strawberries, with six lady-fingers cut into quarter-inch pieces, and three ounces of currant jelly. Mix all well together for two minutes with a spoon, and then place it at the bottom of the mold. Lay over it four lady-fingers cut in such a way as to entirely cover the first layer, then arrange over it eight ounces of candied pineapple cut into thin slices, then entirely fill the mold with the prepared rice. Place the mold in a tin pan, fill the pan up to half its height with warm water, put it in a moderate oven to steam for one and a half hours. Remove from out the oven, lay it on a table and let rest for fifteen minutes. Take the mold up from the pan, carefully slide down a thin knife all around the mold, so as to easily detach the timbale; lay a dessert-dish over the mold, turn it upside down, and remove the mold.

Beat up to a stiff froth the whites of three fresh eggs in a copper basin; remove the whip, and then with a skimmer gently mix in six ounces of powdered sugar. Slide down a fancy tube (No. 2) into the pastry-bag (No. 1079); transfer the preparation into the bag; and, by gently pressing down the contents on top of the timbale, give any fanciful dome-like-shape desired, and then with the remaining preparation decorate the base of the timbale—all around; evenly dredge over it, as well as all around, one ounce of powdered sugar. Place it in a moderate oven for ten minutes, seeing that it gets a light brown color; take from out the oven and immediately send to the table.

1525. Mince Pie à la Emma Robbins, New England Fashion.

—Pour into a large saucepan six quarts of cold water, and place in it nine pounds of lean, raw, rump of beef; put the saucepan on the fire, and when it comes to a boil thoroughly skim the skum from the surface, and then allow it to boil for two hours. Remove the pan from the fire, lay it on a table, then with a fork take up the beef, lay it on a dish and let thoroughly cool off. Strain the broth through a sieve into another saucepan. Have three pounds of fresh beef suet, carefully suppress all the sinews, and then add it to the broth; place the saucepan on the fire, and let boil until the suet is thoroughly dissolved, which will take about five minutes; then add two pounds of well-stoned and finely chopped Malaga raisins, and let the whole boil for five minutes, and then add twenty fine, sound, medium-sized, peeled, cored, and finely chopped-up apples, and let cook again for five minutes. Remove the pan from the fire; transfer the contents into a vessel, and let thoroughly cool off.

Chop the beef up very fine, then place it in a vessel, adding to it three-quarters of a pound of finely chopped-up candied citron, pouring over it half a pint of good brandy, and let soak for six hours at least. Boil in a saucepan for one minute two quarts of good cider, then lay it aside to cool off.

Now transfer the contents of the two vessels to a large saucepan, adding one pound of powdered sugar, one pound of well-cleaned currants, half a pint of molasses, and the cooled-off cider, and then with the spatula mix the whole well together for three minutes. Season with three ounces of salt and a quarter of an ounce of black pepper. Place the saucepan on the fire, stir at the bottom with the wooden spatula until it is thoroughly heated, but under no circumstances allow it to boil. Remove it from the fire, transfer the whole into a vessel, and let thoroughly cool off. Then grate in the rind of four fine, medium-sized, sound lemons, squeezing in the juice also, and adding half an ounce of ground cloves, half an ounce of ground cinnamon, half an ounce of ground allspice, half an ounce of grated nutmeg, and half a pint of good brandy. Mix the whole well together for five minutes. Then transfer the whole into a large stone jar, tightly cover it, and lay it in a cool place. The above preparation will keep in perfect condition for any length of time, even so long as six months.

How to make the pie.—Take a half-pound of pie paste as in No. 1077, cut out a piece of three ounces, roll it round ten inches in diameter. Lightly butter a pie-plate nine and a half inches in diameter, arrange the paste over it. Then take up from the jar one and a half pounds of the prepared mince, lay it over the lined pie-plate—evenly flatten it, leaving one inch clear around the edge of the plate; take the remaining five ounces of paste, roll it round-shape, the same as before, fold it in two, and with a knife make three light incisions, in the centre, of half an inch each. Lightly moisten the edge of the plate with beaten egg, then cover with the paste, pressing it down with the hands all around the edge, so as to entirely enclose the preparation, and then lightly moisten the surface with beaten egg. Place in a moderate oven to bake for fifty minutes. Remove it to the oven door, liberally sprinkle powdered sugar over, return it to the oven, close the door for two minutes, so as to have the sugar entirely melted. Remove from out the oven, then carefully lay the pie on a dessert-dish and serve either hot or cold.

1526. Pâté de Milan au Chocolat á la Leo.

—Sift one pound of flour on a table, make a hollow space in the centre, place in it half a pound of powdered sugar and nine ounces of well-washed butter; then thoroughly knead, with the right hand, the butter and sugar for five minutes; then add three whole fresh raw eggs, one by one, at one-minute intervals from one another, constantly kneading briskly; add two ounces of melted cocoa and a teaspoonful of vanilla essence. Mix all well for two minutes, then gradually and gently incorporate the flour, taking special care not to knead it too hard, so as to have it to perfection, and seeing that the flour is thoroughly incorporated.

Slide down a fancy tube (No. 2) into the pastry-bag (No. 1079); now put the paste into the bag. Have a well buttered and floured pastry baking-pan ready, carefully press down the paste on the pan, giving various fancy shapes—apple, banana, pear, fig, grape, peach, gage, or any other shape of fruits you may desire. The quantity of this paste, if equally divided, will make about one hundred cakes, and then with a hair brush gently moisten the surface of each cake with a beaten egg. Place them in a brisk oven to bake for ten minutes. Remove from out the oven and let cool off for one hour. Place them in a tin box or a jar, and serve when desired.

1527. Beignets à la Josephine Delmonico.

—Have in a small saucepan on the fire one gill of cold water and two gills of cold milk; let it just come to a boil, and then immediately add one ounce of good butter, also a saltspoonful of salt and half a teaspoonful of powdered sugar. Sift two ounces of flour on a dish, then add the flour to the milk all at once. Sharply mix all together with the spatula for four minutes. Add now the yolks of three raw eggs, mixing them thoroughly together, and then lay it in a cool place until further action.

Take six fine fresh apricots and six fine fresh plums, cut them all into halves and remove the stones. Melt two tablespoonfuls of powdered sugar with half a teaspoonful of water, continually mixing until the sugar is completely dissolved; then add to the melted sugar half a teaspoonful of vanilla essence. With the aid of a knife fill the hollow space of each apricot and plum, then adjust half of an apricot to half a plum, and so on with the rest; then they will be firmly attached together; dip them into the above batter, and plunge them into plenty of hot fat, but not too hot, and fry them for twelve minutes. Remove them with a skimmer from the fat, lay them on a tin dish, sprinkle a little powdered sugar over them, and then place in a hot oven to glaze for one minute. Remove from the oven, dress on a hot dish with a folded napkin, and send to the table with any kind of sweet sauces desired. If no apricots or fresh plums be on hand, preserved ones can be used in their stead.

1528. Appetizer à la Walter Stanton.

—Place in a large tumbler three heaped teaspoonfuls of clean and finely cracked ice; add to it the third of a teaspoonful of fine powdered sugar, two dashes of orange bitters, half a sherry-wineglassful of whiskey; and one teaspoonful of Calisaya bark; then, with the glass and a shaker, briskly shake all together for thirty seconds, so as to have it thoroughly cold; strain through a small strainer into a small fancy glass, and serve.

1529. Appetizer à la Joseph Herman.

—Have a large glass with plenty of finely cracked clean ice, with three dashes of Angostura bitters, one-third of a teaspoonful of maraschino, half a sherry-wineglassful of Italian vermouth, and half a wineglassful of old sherry, and then thoroughly shake it with the glass and shaker; strain into a small glass, and serve.

1530. Appetizer à la Albert Plummer.

—Have in a large glass plenty of clean, finely cracked ice; then put into it half a teaspoonful of fine powdered sugar, two dashes of Angostura bitters, two dashes of orange bitters, one teaspoonful of Calisaya bark, and one sherry-wineglassful of whiskey; stir well with a spoon for half a minute, strain it into a flat glass, and serve.

1531. Appetizer à la T. Kingman.

—Place in a large glass two heaped tablespoonfuls of finely cracked ice, adding two good dashes of Angostura bitters, one good dash of orange bitters, half a sherry-wineglassful of Italian vermouth, and half a sherry-wineglassful of Holland gin, thoroughly stir with a spoon for three-quarters of a minute, then strain it into a small glass, and serve.

1532. Appetizer à la F. D. Mersereau.

—Put into a large tumbler two dashes of orange bitters, half a teaspoonful of Calisaya, one teaspoonful of Peruvian bitters, and half a sherry-wineglassful of whiskey; then fill the glass with clean and finely cracked ice, thoroughly shake with the glass and the shaker for thirty seconds, then strain into a flat glass, and serve.

1533. Appetizer à la C. Norwood.

—Have in a schooner-glass plenty of finely cracked ice, adding three good dashes of Angostura bitters, one good dash of absinthe, and one sherry-wineglassful of Italian vermouth, shake briskly for three-quarters of a minute, then strain into a small flat glass, and serve.

1534. Appetizer à la T. F. Vail.

—Have in a goblet one dash of Angostura bitters, one dash of orange bitters, half a sherry-wineglassful of Old Tom gin, and half a sherry-wineglassful of Italian vermouth; fill up the glass with finely cracked ice, thoroughly mix with a small spoon, then strain through a small strainer into a wineglass, and serve.

1535. Cooler à la T. S. Van Volkenburg.

—Place in a very large glass three tablespoonfuls of clean, finely cracked ice, squeeze in the juice of a good-sized, sound, ripe, red orange, pour in one pony of brandy, half a pony of red curaçoa, and then gradually pour in one bottle of cold plain soda-water, briskly mixing with a long spoon while pouring it in; then strain it through a fine strainer into a large glass, and serve.

1536. Cooler à la Frederick Vanderbilt.

—Place in a very large glass the white of one fresh-cracked egg. Squeeze in the juice of a medium-sized sound lemon, adding two teaspoonfuls of fine powdered sugar. Thoroughly beat it up with a spoon, then pour in four tablespoonfuls of fresh milk and one and a half ponies of Old Tom gin; fill up the glass with clean, finely cracked ice, briskly shake it with the shaker, strain into a large glass, then fill up the glass with plain soda, seltzer apollinaris, clysmic, or any other kind of mineral waters; mix well with a spoon, and serve.

1537. Cooler à la H. P. Sampers.

—Squeeze the juice of one good-sized sound lemon into a large tumbler, add two teaspoonfuls of powdered sugar, one tablespoonful of orgeat, two tablespoonfuls of St. Croix rum, and three tablespoonfuls of clean, finely cracked ice; thoroughly mix with a spoon, then pour in one bottle of cold, plain, soda-water, continually mixing with a spoon while pouring it in; then strain into a large glass and serve.

1538. Cooler à la Benjamin Wood.

—Put into a large glass two tablespoonfuls of finely cracked ice, one teaspoonful of powdered sugar; squeeze in the juice of a good-sized, sound, juicy lemon, adding one tablespoonful of orgeat; pour in one bottle of cold plain soda. Thoroughly mix all well together and serve.

1539. Cooler à la Hollywood.

—Have in a large glass four heaped tablespoonfuls of clean, finely cracked ice. Squeeze in the juice of a medium-sized very juicy sound lemon, add half a teaspoonful of powdered sugar, one pony-glassful of raspberry syrup, one pony of Swiss kirsch; then thoroughly shake it with the glass and shaker, strain into a lemonade glass, pour in a bottle of cold plain soda, mix well, and immediately serve.

1540. Cooler à la W. J. Florence.

—Crack one fresh egg, separate the white from the yolk, place the latter in a schooner-glass, add half a teaspoonful of powdered sugar; then thoroughly beat it with a spoon; moisten with half a pony of maraschino and one pony of brandy, fill the glass with finely cracked ice, then thoroughly mix for half a minute. Strain through a strainer into a claret glass, and serve.

1541. Cooler à la Britain.

—Have at the bottom of a very large glass three sprigs of good fresh mint, with two teaspoonfuls of powdered sugar; then fill the glass with very finely cracked ice, add one sherry-wineglassful of good brandy or whiskey, whichever is preferable; thoroughly shake it with the glass and shaker, pour all back into the glass; arrange three sprigs of fresh mint inside near the edge of the glass, also one slice of a sound orange cut in two at each side of the glass, and serve with straws if at hand.

1542. Cooler à la A. T. Sullivan.

—Place in a large glass six tablespoonfuls of finely cracked, clean ice with half a teaspoonful of powdered sugar; pour in half a pony of red curaçoa, and one wineglassful of Catawba wine, then, with both glass and shaker, thoroughly shake the contents for three-quarters of a minute; pour all back into the glass without straining it, and serve with straws.

1543. Egg-Nog.

—Have a punch-bowl sufficiently large to hold at least three quarts.

Crack eight very fresh eggs, separate the yolks from the whites, and then with the aid of a wire whip sharply beat up the yolks in a bowl with eight tablespoonfuls of fine powdered sugar; then pour in one pint of Jamaica rum and two quarts of fresh milk, continually stirring with the whip while pouring in the milk; when all added, sharply beat with the whip again for two and a half to three minutes.

Now beat up the whites in a bowl to a very stiff froth, and then pour it over the egg-nog. Place the bowl in a cool place, and serve when desired with six fine tumblers.

1544. Champagne Punch.

—Have a pretty champagne bowl large enough to hold three quarts.

Prepare a pot of Oolong tea (by preference) the equivalent of two teacupfuls; lay it aside until cool, without placing it on the ice, etc. Pour one pony of eurak into the bowl (which can be obtained at Park & Tilford’s, Acker, Merrill & Condit’s, or, I think, at any pharmacist’s), two wineglassfuls of Rhein wine, one pony of brandy, one pony of maraschino, one bottle of cold plain soda, and one quart of champagne, and then strain in the prepared tea also. Mix the whole thoroughly together with a ladle; then put in the punch a piece of clean and clear ice of about one pound. Peel a fine, medium-sized, sound banana, slice it into thin slices, scatter them all over the punch. Neatly peel and slice, also, a fine, juicy, sound orange, and spread the slices all over the punch, and then send it to the table with six fine punch glasses.

1545. After-Dinner Cordial à la Tocci.

—Have a clean well-polished cordial-glass. Place at the bottom of the glass one teaspoonful of red curaçoa, then fill a teaspoon with yellow chartreuse; take the cordial-glass in your left hand; slightly incline it toward the right, then gently and carefully put the spoon into the glass as far down as to allow the point of the spoon to just touch the surface of the red curaçoa, and then gradually pour it over the curaçoa, slowly withdrawing the spoon till empty. Fill the spoon with brandy, and gradually pour it over the yellow chartreuse, and carefully serve it without shaking.

1546. After-Dinner Cordial à la T. S. Kingman.

—Have a cordial-glass the same as above. Put in it a little over two-thirds of a teaspoonful of red curaçoa, the same quantity of maraschino, the same of yellow chartreuse, and also the same of brandy; all very carefully poured with the aid of a teaspoon by the same process as for No. 1545.

1547. After-Dinner Cordial à la T. A. Lord.

—Have at the bottom of a cordial-glass two-thirds of a teaspoonful of red curaçoa, two-thirds of maraschino over the curaçoa, two-thirds of yellow chartreuse over the maraschino, two-thirds of green chartreuse over the yellow, and then two-thirds of brandy, taking care that all the different ingredients are carefully poured in with a teaspoon exactly as for No. 1545.

1548. After-Dinner Cordial à la B. E. Kingman.

—Put in a cleanly polished cordial-glass half a teaspoonful of raspberry syrup; carefully pour over it half a teaspoonful of maraschino, half a teaspoonful of crême de menthe, half a teaspoonful of yellow chartreuse, half a teaspoonful of green chartreuse, and lastly, half a teaspoonful of brandy, all very carefully poured in, one over the other, and then very carefully served without mixing the different colors.

1549. Cordial à la Chas. H. Wheeler.

—Put in a small wineglass a teaspoonful of red curaçoa, the yolk of one fresh egg, taking special care that the yolk should remain whole, then carefully pour in one teaspoonful of maraschino, one teaspoonful of yellow chartreuse, one teaspoonful of green chartreuse, and lastly, one teaspoonful of very good brandy; then light a match, set fire to the brandy, and let it burn for one and a half minutes, which should be done in the presence of the guest.

1550. Cordial à la Col. Brown.

—Crack a whole fresh egg into a large tumbler, add half a teaspoonful of powdered sugar, then thoroughly beat the egg and sugar with a spoon; pour in one teaspoonful of red curaçoa, one teaspoonful of green Chartreuse, and one pony-glassful of Delmonico’s old Cabinet Whiskey; then fill the glass with finely cracked clean ice. Thoroughly shake it with the glass and shaker for at least one minute. Then strain it into a small flat glass, and serve.