lowed pound for pound at first. It is
very likely the cook was half-way glad
that jelly "wouldn't jell" through covet-
ousness; for he knew that whether good
or bad none of it would come to him and
there were pound layer cakes made last
evening waiting for jelly to spread them
with, tarts for dinner that wanted jelly and
some white cake layers to come yet with
the ice cream, but he vvent on saying the
jell that all are praising is not the jell for
me, and took 2 quarts of ripe gooseber-
ries in a small tin pan with a cover and
put in 5^ cup water and parboiled them
with the steam shut in about ten minutes,
then rubbed the pulp and juice through
a fine stramer, added 2 cups sugar✪ Gooseberry Jelly, .set
the pan on top of a stove-lid to hold it up
from the stove, and let simmer without
further attention for 2 hours. Produced
I quart dark red jelly very firm ; good for
all ordinary uses in pastry; cost : 2 qua ts
berries 16, and i lb. sugar 8—24 cents.
To make really cheap jellies it is neces-
sary to use apples at the cheapest season;
proceed the same as above named for
gooseberries and either mix the juice of
other fruits with the apple juice to get
various kinds, or else merely color and
flavor it as desired.
Hurrah for fresh vegetables and sea
fish! First arrival. Right here in the
heart of an agricultural country canned
goods are used as much as a matter of
course as if it were a mountain camp;
find it is about as difficult to buy poultry
as it would be to buy a turtle or terrapin;
perhaps these could be obtained by ex-
press in even less time than it would take
to find a farmer with young ducks or
chickens so sell. Instead of inquiring
whether a resort is situated in a good
farming region, people who desire all the
luxuries of the season would do better to
ascertain if the express companies reach
the point in question. Received :
1 bbl new potatoes, 3 bu @ 75.
2 boxes tomatoes, a bushel, i 20.
I bu green pease i 00.
I bu turnips 60.
25 heads summer cabbage @ 5.
8 lbs tresh salmon @ 125^.
7 lbs red snapper @ i2j^.
Calfs head and feet 75.
Dinner.
July 34.
COOKING FOR PROFIT.
Soup— Consomme Solferino (6 qts 35
cents).
Sliced tomatoes (10 cents).
Fried black bass, tartar sauce (5 lbs
gross breaded and fried 50 sauce 8; 53
cents.)
Potatoes, gastronome.
Boiled meats (nominal, left over for
cold.)
Roast lamb, mint sauce ( 3 lbs 40 cents.)
Roast veal with dressing ( i^ lbs and
stuffing 23 cents.)
Beef a la mode (2 lbs 25 cents.)
Epigramme of lamb, a I'Allemande,
(ii^lbs 15; sauce 5; dumplmg 5— 16 or-
ders 25 cents.)
New potatoes 12, cabbage 12, rice 3,
peas 10, corn 7 — 44 cents.
Queen fritters and sabayon (24 fritters
22; sauce 10; 32 cents.) _ j
Apple and cherry pies (3 pies 27 cents.)
Cake and milk (47 cents.)
Nuts, raisins, cheese, crackers, condi-
ments {34 cents.)
Butter 7, bread 6, coffee, tea, sugar,
16.
Total $4 29, 34 persons; 12^ cents a
plate.
746— Consomme Solferino.
A clear brown consomme with white
quenelles in the plates. ✪ Consomme Solferino
Page 228 · 4 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
lowed pound for pound at first. It is very likely the cook was half-way glad that jelly "wouldn't jell" through covetousness; for he knew that whether good or bad none of it would come to him and there were pound layer cakes made last evening waiting for jelly to spread them with, tarts for dinner that wanted jelly and some white cake layers to come yet with the ice cream, but he vvent on saying the jell that all are praising is not the jell for me, and took 2 quarts of ripe gooseberries in a small tin pan with a cover and put in 5½ cup water and parboiled them with the steam shut in about ten minutes, then rubbed the pulp and juice through a fine stramer, added 2 cups sugar, .set the pan on top of a stove-lid to hold it up from the stove, and let simmer without further attention for 2 hours. Produced I quart dark red jelly very firm ; good for all ordinary uses in pastry; cost : 2 qua ts berries 16, and i lb. sugar 8—24 cents.
To make really cheap jellies it is necessary to use apples at the cheapest season; proceed the same as above named for gooseberries and either mix the juice of other fruits with the apple juice to get various kinds, or else merely color and flavor it as desired.
Hurrah for fresh vegetables and sea fish! First arrival. Right here in the heart of an agricultural country canned goods are used as much as a matter of course as if it were a mountain camp; find it is about as difficult to buy poultry as it would be to buy a turtle or terrapin; perhaps these could be obtained by express in even less time than it would take to find a farmer with young ducks or chickens so sell. Instead of inquiring whether a resort is situated in a good farming region, people who desire all the luxuries of the season would do better to ascertain if the express companies reach the point in question. Received :
1 bbl new potatoes, 3 bu @ 75.
2 boxes tomatoes, a bushel, i 20. I bu green pease i 00.
I bu turnips 60.
25 heads summer cabbage @ 5. 8 lbs tresh salmon @ 125^. 7 lbs red snapper @ i2j^. Calfs head and feet 75.
Dinner.
July 34.
Soup— Consomme Solferino (6 qts 35 cents).
Sliced tomatoes (10 cents).
Fried black bass, tartar sauce (5 lbs gross breaded and fried 50 sauce 8; 53 cents.)
Potatoes, gastronome.
Boiled meats (nominal, left over for cold.)
Roast lamb, mint sauce ( 3 lbs 40 cents.)
Roast veal with dressing ( i^ lbs and stuffing 23 cents.)
Beef a la mode (2 lbs 25 cents.)
Epigramme of lamb, a I'Allemande, (ii^lbs 15; sauce 5; dumplmg 5— 16 orders 25 cents.)
New potatoes 12, cabbage 12, rice 3, peas 10, corn 7 — 44 cents.
Queen fritters and sabayon (24 fritters 22; sauce 10; 32 cents.) _ j
Apple and cherry pies (3 pies 27 cents.)
Cake and milk (47 cents.)
Nuts, raisins, cheese, crackers, condiments {34 cents.)
Butter 7, bread 6, coffee, tea, sugar,
Total $4 29, 34 persons; 12^ cents a plate.
746— Consomme Solferino.
A clear brown consomme with white quenelles in the plates.
Records on this page
Gooseberry JellyConsomme SolferinoFried Black BassTartar Sauce