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1902

Page 528 · 3 recipe records on this page

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
8. — Overtricks. In Proposition and Solo all tricks above the requisite are paid for as may be determined at the commencement of the game ; in Abond- ance the player receives double pay for each overtrick ; should the proposer and acceptor make a " March," that is, the whole thirteen tricks, they receive double pay for the overtricks ; the same applies to the player of Solo. If the Abond- ance player makes a “ March,” he re- ceives double the amount of Abondance overtricks, that is, four times the ordin- | ary amount for each overtrick. WHI 419 WHI' 9. — Undertricks. Should the proposer and acceptor make less than eight tricks, they must pay besides the stipulated amount of the proposition, the trick money for every one short ; the same applies to undertricks in Solo and Abondance. The player of Abondance Declare pays nothing above the fixed amount if he loses. 10. — Should all four players pass, it is a General ; the player taking the last trick pays the Board. 11. — It must be perfectly understood that any player who has not passed is still in the game, and in his turn can play a higher event than a previous declarer. Stakes. Proposition. — Take a fixed sum. Solo. — Twice the amount of Proposi- tion. Misere. — Thrice the amount of Pro- position. Abondance. — Four times the amount of Proposition. Misere Ouvert. — Twice the amount of Misere. Abondance Declare. — Twice the amount of Abondance. WHITE GLOVES, to Dye a good Purple. — Boil 4 ozs. of log- wood, and 2 ozs. of roche alum, in 3 pints of soft water till half wasted. Strain and cool. Then with a brush rub the gloves over, and when dry repeat it. When dry, rub off the loose dye with a coarse cloth ; beat up the white of an eggWhite Gloves, to Dye a Good Purple, and with a sponge rub it over the leather. WHITE SAUCE.— See Sauce, page 348. WHITE SOUP. Take a knuckle of veal, a fowl, and a shank of ham ; put them into a pan with 6 quarts of water ; add £ lb. of rice, two an- chovies, some peppercorns, sweet herbs, two onions, and a head of celery ; stew the whole till strong enough, and strain. The next day skim it carefully, and pour it into a stewpan ; put in lb. of sweet almonds beaten fine ; boil 15 minutes, and strain. WHITE SOUP.— Take a scrag of mutton, a knuckle of veal after cut- ting off as much meat as will make collops, tw> shank-bones of mutton, and }i lb. of fine lean bacon, sweeS herbs, lemon-peel, three onions, three blades of mace, and a dessert-spoonful of white pepper ; boil all in three quarts of water, till the meat falls to pieces. Next day take off the fat, clear the jelly from the sediment, and put it into a saucepan. If macaroni is used, add it soon enough to get tender, after soaking in cold water. Vermi- celli may be added after the thickening, as it requires less time to do. Have ready the following : — Blanch % lb. of sweet almonds, and beat them to a paste, with a spoonful of water to pre- vent their oiling ; mince a large slice of dressed veal or chicken, and beat with it a piece of stale white bread ; add a pint of thick cream, a bit of fresh lemon-peel, and a blade of maceWhite Soup, in the finest powder. Boil it a few minutes ; add to it a pint of soup, and strain and pulp it through a coarse sieve : put this thickening to the rest, and boil for half an hour.