them get cold, trimming all the same shape. Sauce them over with a white supreme chaudfroid sauce, with the exception of the thick end, which is to be sauced with a brown chaudfroid sauce. Now cut up in cocks'- comb shape two dozen pieces of very red tongue, and dip them in some aspic jelly half set. Dish the dominicaines up against a wooden stand covered over with mutton fat, spreading the fat with aspic jelly, so that the edible shall not come in contact with the fat. Alternate each do- minicaine with one of the pieces of tongue, filling the space between the upper cup and the dominicaines with the cocks'- combs passed in aspic jelly. The upper cup should be filled up with a Russian salad, and at the foot of the stand on either side must be placed four artichoke bottoms filled up with a vegetable salad mixed with mayonnaise and decorated with aspic jelly. COOKING FOR PROFIT, \^l A chaudf roid sauce is one that will set like jelly when cold. The woodcut representation above gives an idea of the appearance of an ornamental piece — a cold entree that was awarded the prize of a gold medal at the French cooks' own ex- hibition in London. It is but justice to all concerned to say that these pictures are far less handsome than the reality. It is a piece that illus- trates completely the explanations of the methods followed which are found in the salads and cold dishes addition to the American Pastry Cook^ No. 8o2J. It was an original design, but employed: 1st. The wooden stand. 2nd. The wax flower and leaf or- naments. 3rd. The figures of swans made of mutton fat by casting in metal moulds. There are shops in London where a great variety of moulds are kept for such purposes, usually they are of pewter and consist of two parts hinged together. Some are swans, some battle horses, some dragons, mermaids, deer, lions, dolphins, in short anything that would be suit- able to place where the swans appear in the cut above can be bought or hired. The process is but to fill them with the whitest fat that can be ob- tained, in a melted state, open the moulds and take the figures out when cold. Another sort of mould is also mentioned in the recipe; tongue- shaped moulds, and some London manufacturers advertise that they make any sort of mould to suit new designs and new fashions as they are required. Another requirement is the wooden stand. The picture shows a wooden stand of two stories, like two cake stands set one upon another, except that these are two bowls or cups in- stead of flat stands. The whole of the stand is covered with mutton fat so that the wood is not perceivable but it looks like a stand of wax. The edible part is built up in the larger bowl and ornamented also with edibles. It was a symmetrical object and glistening with colored jellies and meats, and colored salads above the waxen wreath that borders the large bowl might well claim atten- tion and admiration.

AI-modernized reading of the original text

them get cold, trimming all the same shape. Sauce them over with a white supreme chaudfroid sauce, with the exception of the thick end, which is to be sauced with a brown chaudfroid sauce. Now cut up in cocks'- comb shape two dozen pieces of very red tongue, and dip them in some aspic jelly half set. Dish the dominicaines up against a wooden stand covered over with mutton fat, spreading the fat with aspic jelly, so that the edible shall not come in contact with the fat. Alternate each dominicaine with one of the pieces of tongue, filling the space between the upper cup and the dominicaines with the cocks'- combs passed in aspic jelly. The upper cup should be filled up with a Russian salad, and at the foot of the stand on either side must be placed four artichoke bottoms filled up with a vegetable salad mixed with mayonnaise and decorated with aspic jelly. A chaudf roid sauce is one that will set like jelly when cold. The woodcut representation above gives an idea of the appearance of an ornamental piece — a cold entree that was awarded the prize of a gold medal at the French cooks' own exhibition in London. It is but justice to all concerned to say that these pictures are far less handsome than the reality. It is a piece that illustrates completely the explanations of the methods followed which are found in the salads and cold dishes addition to the American Pastry Cook^ No. 8o2J. It was an original design, but employed: 1st. The wooden stand. 2nd. The wax flower and leaf ornaments. 3rd. The figures of swans made of mutton fat by casting in metal moulds. There are shops in London where a great variety of moulds are kept for such purposes, usually they are of pewter and consist of two parts hinged together. Some are swans, some battle horses, some dragons, mermaids, deer, lions, dolphins, in short anything that would be suitable to place where the swans appear in the cut above can be bought or hired. The process is but to fill them with the whitest fat that can be obtained, in a melted state, open the moulds and take the figures out when cold. Another sort of mould is also mentioned in the recipe; tongueshaped moulds, and some London manufacturers advertise that they make any sort of mould to suit new designs and new fashions as they are required. Another requirement is the wooden stand. The picture shows a wooden stand of two stories, like two cake stands set one upon another, except that these are two bowls or cups instead of flat stands. The whole of the stand is covered with mutton fat so that the wood is not perceivable but it looks like a stand of wax. The edible part is built up in the larger bowl and ornamented also with edibles. It was a symmetrical object and glistening with colored jellies and meats, and colored salads above the waxen wreath that borders the large bowl might well claim attention and admiration.

Cooking for profit