Floating Island
Mix a pint and a half of sweet thick cream with a gill of wine, the
juice of half a lemon, and a tea-spoonful of essence of lemon, or
rosewater. Sweeten the whole with powdered loaf sugar--turn it into a
deep dish. Beat the whites of four eggs to a froth, and stir in half a
pound of any dark-colored preserved small fruit you may happen to have.
Beat the whole to a strong froth, then turn it into the centre of the
cream.
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Fish Sauce No 9
To every pint of walnut liquor put one pound of anchovies; boil them till quite dissolved, and strain off the liquor. To a quart of the liquor put one pint of vinegar, a quarter of an ounce of a mixture of cloves, mace, allspice, and long pepper, an... Fish Scallop
MISS RUTH SCOTT. Remains of cold fish of any sort, one half pint of cream, one half tablespoonful anchovy sauce, one half teaspoonful made mustard, one half teaspoonful walnut ketchup, pepper and salt, bread crumbs. Put all the ingredients into a... Fish Soup
Two pounds of raw fish, one tablespoonful parsley, one and one half ounces butter, one ounce flour of rice, one half pint milk, one quart of water, pepper, and salt. Boil together the bones and skin of fish for half an hour. Strain, melt butter in a... Fish Soup
Cod-fish cuttings, Dutch plaice, skate, dabs, haddocks, cod's-heads, cod's-tails, or any fresh-water fish you may happen to catch when fishing, conger eels cut in slices, and almost any kind of fish which may come within reach of your means, are all... Fish Soup
Make this soup from any rich, glutinous fish, such as cod's head, halibut neck, flounders, skate, or any cheap fish which is in season, and which you can buy for five or six cents a pound. Chop one or two onions, fry them in a pot with two ounces of... Fish Soup
Stew the heads, tails, and fins, of any sort of flat fish or haddock. Strain and thicken with a little flour and butter; add pepper, salt, anchovy, and ketchup, to taste. Cut the fish in thick pieces, and let them stew gently till done. ... Fish Stock
Put into a pot a scate, cut in pieces, with turnips, carrots, thyme, parsley, and onion. Cut in pieces an eel or two, and some flounders; put them into a stewpan with a piece of butter; stew them down till they go to pieces; put them to your scate; ... Fish To Cavietch
Cut the fish into slices, season them with pepper and salt, and let them lie for an hour; dry them well with a cloth, flour and fry them brown in oil: boil a quantity of vinegar proportionate to that of the fish to be prepared: cover the fish with s... Fish To Dress In Sauce
Cut off the heads, tails, and fins, of two or three haddocks or other small fish; stew them in a quart of water, with a little spice and anchovy, and a bunch of sweet herbs, for a quarter of an hour; and then skim. Roll a bit of butter in flour, and... Fish To Recover When Tainted
When fish of any kind is tainted plunge it in cold milk, which will render it sweet again. ... Fish With Bread Crumbs
(Pesce col pane grattato) This, which can also be served as a side-dish, is made especially when you have boiled fish of good quality left over. Cut it into little pieces, remove carefully all the bones, then put it in the balsamella (No. 54) a... Fish-balls
1 cup of raw salt fish; 1 pint of potatoes; 1 teaspoonful butter; 1 egg well beaten; a little pepper. Wash and pick the fish in small pieces free from bones. Pare the potatoes and cut in small pieces. Put both together in a stew-pan and cover with b... Five Oz Childhood Fondant
1 oz. kindness 1 oz. sunshine 1 oz. pure food 1 oz. recreation 1 oz. rest This should be on hand in every household where children gladden the hearth. Wherever possible distribute it among the l... Flaked Fish Sandwiches
Flake cold boiled white fleshed fish, dust it with salt and pepper and sprinkle it with lemon juice. Butter thin slices of brown bread; do not trim off the crusts. Put on one slice a layer of thin crisp cucumber, cover this with flaked fish, put a t... Flavor Sponge Cake
Four eggs, two cups powdered sugar, two cups flour, three-fourths cup very hot water, two teaspoonfuls baking powder, one-half teaspoonful salt. Cream yolks of eggs and sugar, add one-half the hot water; mix flour, salt, and baking powder, and alter... Floating Island
Mix a pint and a half of sweet thick cream with a gill of wine, the juice of half a lemon, and a tea-spoonful of essence of lemon, or rosewater. Sweeten the whole with powdered loaf sugar--turn it into a deep dish. Beat the whites of four eggs to a ... Floating Island
Floating island is a nice dessert, easily made by any child, with reasonable care. For six persons, have her take three even cupfuls of milk and one-fourth teaspoonful salt, and put on to heat in a double kettle. Then beat up the yolks of three eggs... Florentine Eggs In Casseroles
Chop cooked spinach very fine and season with butter and salt. Put 1 tablespoon spinach in each buttered individual casserole, sprinkle with 1 teaspoon grated Parmesan cheese, and slip into each an egg. Cover each egg with 1/2 teaspoon grated Parmes... Florida Doughnuts
Three eggs, one cup sugar, one tablespoonful butter, one teaspoonful soda, two teaspoonfuls cream of tartar dissolved in one cup milk, flour to roll. ... Flour Pudding
Into a pint and a half of sifted flour stir gradually, so that it may not be lumpy, a quart of milk. Beat seven eggs, and put in, together with a couple of table-spoonsful of melted butter, and a couple of tea-spoonsful of salt. Grate in half of a n... Flower Sandwiches
Make a filling of two-thirds nasturtium blossoms, one third leaves, lay on buttered bread, with buttered bread on top, sandwich style. ... Flowers In Sprigs To Candy
Dissolve gum arabic in water, and let it be pretty thin; wet the flowers in it, and put them in a cloth to dry. When nearly dry, dip them all over in finely sifted sugar, and hang them up before the fire, or, if it should be a fine sunshiny day, han... Fluffy Cornstarch Pudding
One pint of milk, three tablespoonfuls sugar, two tablespoonfuls cornstarch, whites of three eggs, a little salt to taste, one-half teaspoonful vanilla or lemon. Have egg whites beaten stiff. Put milk on in a double boiler; when heated, add sugar, s... Flummery
Lay sponge or Savoy cakes in a deep dish--pour on white wine sufficient to make them quite moist. Make a rich boiled custard, using only the yelks of the eggs--turn it over the cakes when cool--beat the whites of the eggs to a froth, and turn them o... Foam Sauce
One cup sugar, one egg; beat well together, add four tablespoons boiling milk. Flavor with vanilla.--Mrs. W. H. Nash. ... Foaming Sauce
One half teacup butter, ditto of sugar, beat to a froth, put in a dish and set in a pan of hot water, add one tablespoon of hot water, if liked a little vanilla. Stir one way until it comes to a very light foam. ... Foaming Sauce
Beat to a cream a cup of sugar and a quarter of a cup of butter, and add to it two tablespoonfuls of wine or fruit juice, or in winter fruit syrup. If the latter, use only three-quarters of a cup of sugar. At serving time add a quarter of a cup of b... Fondant
Two cups sugar, nine tablespoonfuls water; when it begins to boil, put in one-fourth teaspoonful cream of tartar; do not stir after it begins to boil: In four minutes try by dropping in water; if it balls, take off the stove and let it cool until it... Fondues
Boil a quarter of a pound of crumb of bread in milk; beat it with a wooden spoon; grate half a pound of Cheshire cheese, add the yolks of three eggs, and a quarter of a pound of butter; beat all well together. Beat up three whites of eggs to a thick... Food For And Serving The Sick
The utmost care should be taken in cooking food for the invalid, so that all of the flavor and delicacy of each dish may be preserved. We take it for granted that the food is the best that can be had, and that absolute cleanliness is used in prepara...