Mrs. Washington. "The Unrivalled Cook-Book and Housekeeper’s Guide."
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Mrs. Washington.
The Unrivalled Cook-Book and Housekeeper’s Guide.

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CONTENTS.


INDEX.

HORS D’ŒUVRES




SOUPS




Mutton.


Lamb.


Pork.


Poultry.


Game.




VEGETABLES.




MACARONI




SALAD




CHEESE




EGGS




MILK AND BUTTER




BREAD, BISCUITS, MUFFINS, ETC.




GRIDDLE CAKES




DESSERT PANCAKES, DUMPLINGS, AND FRITTERS




CAKE




PASTRY




PUDDINGS




SWEET SAUCES FOR PUDDING, ETC.




SAUCES FOR MEAT AND FISH




CUSTARDS, CREAMS, JELLIES, AND BLANC-MANGES




PRESERVES AND FRUIT JELLIES




PICKLES




ICE CREAM AND WATER-ICES




TEA, COFFEE, AND MADE DRINKS




DIETARY FOR INFANTS AND INVALIDS




DRINKS FOR INVALIDS




GENERAL HINTS FOR THE SICK ROOM




HOUSEHOLD, TOILET, AND MEDICAL RECEIPTS




TOILET RECEIPTS




MEDICAL RECEIPTS




BOTTLED SAUCES, CATSUPS, VINEGARS, AND ESSENCES




BOTTLED DRINKS




MISCELLANEOUS SAVORY DISHES




MISCELLANEOUS DESSERTS




RIPE FRUIT FOR DESSERT




HOMEMADE CANDY




COOKING FOR CAMPING OUT




DIRECTIONS FOR CLEANING SILVER, GLASS, CHINA, ETC.




MISCELLANEOUS HINTS




MENUS




ADDITIONAL RECEIPTS

THE UNRIVALLED COOK-BOOK.



HORS D’ŒUVRES

Hors D’œuvres, or zaksnska, or antipasta, as they are variously called in France, Russia, and Italy, are of two kinds, cold and hot, but more often cold. They should be prettily arranged in the small dishes sold for the purpose, and placed on the dinner or luncheon table before the beginning of the meal. Olives, mixed pickles, celery, etc., are all hors d’oeuvres, and require no further attention than to be arranged prettily and symmetrically in their dishes. The hors d’œuvres given below, however, require a certain amount of preparation.

Artichokes. — Choose small, tender artichokes, pull off the leaves, and remove the heart from the bottom of the plant. Throw the hearts into vinegar and water for half an hour or longer, then wipe dry with a clean cloth, arrange in a hors d’eeuvre dish, salt them lightly, pepper them with white pepper, stick little bits of ice among them, and serve.

Roast Almonds (No. 1). — Blanch half a pound of almonds, roll them in fine table salt, and roast them in a pan as you would coffee.

Roast Almonds (No. 2). — Blanch half a pound of almonds as above, immerse in fresh cream for half an hour, then dry, roll in salt, and roast.

Blanched Peanuts. — Blanch, roll in salt, roast as you do almonds.

Radishes. — Wash carefully, and scrape the skin off the long radishes. Half peel the round ones, giving the effect of an opening rosebud. Arrange in a hors d’œuvre dish.

Salted Cucumbers (Cuisiniere Polonaise). — Wash and wipe carefully some medium–sized green cucumbers, then put them to dry for twenty–four hours in a warm, dry place. Have ready a small cask in which white wine has been kept. Warm this cask thoroughly, put in the bottom a layer of the cucumbers, chopped fennel and cherry leaves, with a little bruised coriander–seed. Proceed in this way until the cask is three fourths full. Then pour on salted water which has boiled and cooled, close the cask with the greatest care, and put it in a cool place on two pieces of wood. As the water is absorbed, fill up with cold boiled water. Turn every day, and scrape off the mould if any forms on the exterior. At the close of two or three months the upper cover may be taken off the barrel, and planks and a weight put on the cucumbers to keep them down.

Bologna Sausage. — Cut the Bologna sausage very thin, and arrange in a small dish. Garnish with crimped parsley.

Caviare. — Use none but the finest Russian caviar. Put in a small hors d’oeuvre dish. Garnish with slices of lemon.

Caviare Sandwiches. — Cut some white bread very thin. Spread thickly with caviare. Cut into lozenge – shaped sandwiches. Garnish with crimped parsley, and dish.

Shrimps. — Boil to a bright red, arrange in a small dish, surround with crimped parsley, and serve.

Variegated Sandwiches. — Cut an equal quantity of pumper–nickel bread and fine white bread very thin; spread with butter, then with the roe of salted herring; lay a slice of pumper–nickel on a slice of white bread, press firmly together, trim into lozenge–shaped sandwiches, and serve.

Butter.— The butter for hors d’œuvre should always be formed into tiny pats, or rolled into balls, garnished with crimped parsley, and served with little bits of ice.

Olives. — If the olives should be too salt, soak them in fresh water for half an hour before serving. They should be completely covered with water, or they will thicken.

Anchovies. — Always buy, if possible, the Nice anchovies, they are small, round, and plump. In preparing anchovies for hors d’oeuvre they should be soaked for two hours in cold water. Then divide, skin, and bone them, arrange in a hors d’œuvre dish, which must previously have been well rubbed with garlic; dust with roasted parsley, cover with olive–oil, and serve.

Truffles au Vin. — Cook green truffles whole in a saucepan with some fat meat chopped fine, a bay leaf, parsley, thyme, a little bouillon, and half a bottle of white wine; salt and pepper. Remove your truffles from the sauce, drain well, and serve on a folded napkin.

Broiled Mushrooms.— Choose large, fine ones. Peel and remove the stems; place them bottom upwards on the gridiron; fill them with butter in which you have kneaded chopped parsley; salt and pepper a moment before you serve them.

Boiled Peanuts.— Choose fresh well–filled peanuts. Carefully selecting them, as nearly as possible, the same size. Boil them in salt water, drain and serve. This is generally served before the soup.

Cucumbers.— Grate your cucumbers, season with salt and pepper. Garnish your hors d’œuvre dish with crimped parsley.

Stuffed Olives. — Remove the stems from the olives, and stuff them with anchovies, pounded with enough olive–oil to moisten them thoroughly.

Sardines. — Arrange them carefully in a dish, and garnish with crimped parsley.

Sapsago Sandwiches. — Grate some sapsago cheese; mix it to a paste with fresh butter. Cut your slices of bread very thin, and all the same size and form; butter them, and arrange them tastefully in the hors d’oeuvre dish.

Hazelnut Butter. — Pound some ripe hazelnuts with fresh butter. Mould it into little forms, and serve.

Pickled Oysters. — Drain the oysters. Arrange them in the hors d’œuvre dish, on a bed of crimped parsley.


SOUPS

Notes

  1. Capuchin A Catholic friar.


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Source

Washington, Mrs., pseud. "The Unrivalled Cook-Book and Housekeeper’s Guide. New York: Harper & Brothers, 1885. Google Books. Web. 15 Oct. 2015. <https:// books. google.com/ books?id= AiEEAAAAYAAJ>.

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