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Other Recipes from A CATALOGUE OF THINGS IN SEASON.

January
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May
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August
September
October
November


May

(A Catalogue Of Things In Season.) - (The Lady's Own Cookery Book)







Fish.



Turbot, salmon, soles, smelts, trout, whiting, mackerel, herrings, eels,

plaice, flounders, crabs, lobsters, prawns, shrimps, crawfish.



Game and Poultry.



Pullets, fowls, chickens, guinea-fowl, green geese, ducklings, pigeons,

tame rabbits, leverets, and sometimes turkey poults.



Fruit.



Strawberries, green apricots, cherries, gooseberries, and currants, for

tarts, hothouse pineapples, grapes, apricots, peaches, and fine

cherries.



Roots and Vegetables.



Spring carrots, horseradish, beet-root, early cauliflower, spring

cabbage, sprouts, spinach, coss, cabbage, and Silesia lettuces, all

sorts of small salads, asparagus, hotspur beans, peas, fennel, mint,

balm, parsley, all sorts of sweet herbs, cucumbers and French beans

forced, radishes, and young onions, mushrooms in the cucumber beds.

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COLORED MAYONNAISE

To color mayonnaise, chop parsley leaves very fine; pound them in a
small quantity of lemon juice; strain and add the juice to the dressing.

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WHITE MAYONNAISE

To make white mayonnaise, follow the ordinary directions, using lemon
juice instead of vinegar, omitting the mustard and adding, when
finished, a half cup of whipped cream or half an egg white beaten very
stiff.

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HERRING AND MAYONNAISE

Take a cucumber and cut it in pieces two inches long, then peel away the
dark green skin for one inch, leaving the other inch as it was. Set up
each piece on end, scoop it out till nearly the bottom and fill up with
bits of cold salmon or lobster in mayonnaise sauce. Cold turbot or any
other delicate fish will do equally well or a small turret of whipped
cream, slightly salted, should be piled on top. This dish never fails to
please.

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Mayonnaise

Two tablespoonfuls butter, one teaspoonful mustard, one teaspoonful

salt, four teaspoonfuls sugar, one-half cup vinegar, one cup cream,

yolks of four eggs. Beat yolks together, add butter, mustard, salt and

sugar. Boil cream and add to mixture. Boil vinegar and add. Then put on

fire and stir until it thickens.

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Mayonnaise

Yolks of eight eggs, two tablespoonfuls butter, one cup sugar, one

tablespoonful flour, one teaspoonful salt, one teaspoonful mustard, one

and one-half cup strong vinegar, two-thirds cup water. Mix flour,

mustard and sugar together; add to it the beaten eggs, sugar and butter;

then add vinegar and water, and cook over slow fire, stirring all the

time. Thin with cream when ready to use, and add celery seed if desired.

One-half of this can be made at one time.

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Mayonnaise Dressing

One-half teaspoonful of mustard, one-half teaspoonful of sugar, one

teaspoonful of salt and a dash of cayenne pepper; then add two raw egg

yolks, beat well and stir in a teaspoonful of strong vinegar; add very

carefully, drop by drop, a scant three-quarters of a cup of best olive

oil, and as it thickens half a teaspoonful of vinegar. This recipe never

fails, if the directions are carefully followed. The eggs and oil should

be kept in the refrigerator and be ice cold. Lemon juice may be used,

instead of vinegar, if preferred.

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Boiled Mayonnaise Dressing

1 egg

1 piece of butter size of walnut

1 tablespoon of sugar

1/2 teaspoon of mustard

1/2 teaspoon of salt

1/2 teaspoon white pepper

1 tablespoon cider vinegar

1 tablespoon boiling water just before putting in double boiler.



Mix dry ingredients and beaten egg. Add melted butter and vinegar. Beat

well until thoroughly mixed. Add boiling water; cook until thick. Use

level measures. If too thick use plain cream to thin.

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Mayonnaise Dressing Without Oil

2 Tablespoons Dry Mustard

2 " " Salt

2 " " Flour

2 " " Sugar



Sift together through fine strainer three times. Put into a double

cooker two cups of milk. Beat four eggs thoroughly. Add to the milk.

Melt two tablespoons of butter and add to the milk and eggs. Then add

all the above dry sifted ingredients.



Put on fire, stirring constantly. When it begins to thicken add drop by

drop one-half teacup vinegar.



Cook until thick, which will be about twenty minutes.



Remove from fire and put in cool place.



MRS. OLIVER H. P. BELMONT,

President Political Equality Ass'n.

New York.

Other Recipes


Pig's Kidneys May Be Cooked In The Same Manner And Enough Can Be Bought

for ten cents to make a good sized dish.









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