Galantines and Aspics- Directions for preparing and or- namenting galantines and apics de foies-gras have been given at Nos. 853, 860, and 943, and methods of ornamenting with colored jellies at No. 692 and succeeding numbers. Very particular directions for larger operations can also be found in the cold dishes department in the Amer- ican Pastry Cook. The ordinary galantine moulds are tin pans made oval instead of round and of sizes that run about one inch difference in diameter. But any other shape can be used as well if it only corresponds with the stand. A very fine supper with decorated dishes has been set where nothing but the common round glass cake stands were available; but a number of them were covered with melted wax and then smothered in wax flowers till they had not the slightest semblance of a glass cake stand, and they required meat dishes and raised pies to be of round shape to match. Broad Blocks and Crous- tades. In order to elevate a galantine into sufficient prominence above the ornaments a bread "block" may be employed or cake of cooked rice, according to the subject. Cut the bread to fit the dish, fry it in a kettle of oil or lard to a handsome light brown color. When cold dip it several times in bright jelly keeping it in ice between each dipping till a good coat of jelly remains upon it, place it in the dish and turn the de- corated galantine out of its mould on top of it. A very handsome dish or terrin^^ of pdte-de-foie-gras can be made iii COOKING FOR PROFIT. 189 this way. Prepare a decorated stand with wax leaves and flowers. Cut three or four blocks of bread of dif- ferent sizes to make a pyramid and fry them to a nice deep yellow color and place them in their dish. Have some bright aspic jelly ready and chop it quite fine. Take a pan of liver paste (No. 860 will do for the purpose) and cut out pieces v^ith spoons made hot in boiling water. The spoon will shape the liver paste like the half of an ^^<g cut length- wise. As fast as cut out dredge them with the minced jelly, then place them around on the steps of the fried bread pyramid, covering it very nearly, and between the points insert triangular blocks of colored jelly and decorate with lemon baskets garnished with sprigs of parsley✪ Galantines and Aspics. Make Allowance for Heat. Much vexation and trouble over- takes every inexperienced hand who makes no allowance for the effects of a heated supper room upon the jellies which his refrigerator has kept in such a pleasant state of solidity, but after one or two catastrophes caused by the build-up dishes melt- ing down like snow in the sun the workman learns to make his goods doubly firm with plenty of gelatine to withstand the ordeal of a gas-lit and crowded hall. The Boar's Head. In the United States w^e have little or nothing to do w^ith the perpetua- tion of ancient customs and have little sympathy of sentiment with them that have. We are too ready to throw a wet blanket on every exhibition of the ancient fires by asking and continually asking : "What is the use of it?"

AI-modernized reading of the original text

Galantines and Aspics- Directions for preparing and ornamenting galantines and aspics de foies-gras have been given at Nos. 853, 860, and 943, and methods of ornamenting with colored jellies at No. 692 and succeeding numbers. Very particular directions for larger operations can also be found in the cold dishes department in the American Pastry Cook. The ordinary galantine moulds are tin pans made oval instead of round and of sizes that run about one inch difference in diameter. But any other shape can be used as well if it only corresponds with the stand. A very fine supper with decorated dishes has been set where nothing but the common round glass cake stands were available; but a number of them were covered with melted wax and then smothered in wax flowers till they had not the slightest semblance of a glass cake stand, and they required meat dishes and raised pies to be of round shape to match. Broad Blocks and Croustades. In order to elevate a galantine into sufficient prominence above the ornaments a bread "block" may be employed or cake of cooked rice, according to the subject. Cut the bread to fit the dish, fry it in a kettle of oil or lard to a handsome light brown color. When cold dip it several times in bright jelly keeping it in ice between each dipping till a good coat of jelly remains upon it, place it in the dish and turn the decorated galantine out of its mould on top of it. A very handsome dish or terrine of pâté-de-foie-gras can be made iii this way. Prepare a decorated stand with wax leaves and flowers. Cut three or four blocks of bread of different sizes to make a pyramid and fry them to a nice deep yellow color and place them in their dish. Have some bright aspic jelly ready and chop it quite fine. Take a pan of liver paste (No. 860 will do for the purpose) and cut out pieces with spoons made hot in boiling water. The spoon will shape the liver paste like the half of an egg cut lengthwise. As fast as cut out dredge them with the minced jelly, then place them around on the steps of the fried bread pyramid, covering it very nearly, and between the points insert triangular blocks of colored jelly and decorate with lemon baskets garnished with sprigs of parsley. Make Allowance for Heat. Much vexation and trouble overtakes every inexperienced hand who makes no allowance for the effects of a heated supper room upon the jellies which his refrigerator has kept in such a pleasant state of solidity, but after one or two catastrophes caused by the build-up dishes melting down like snow in the sun the workman learns to make his goods doubly firm with plenty of gelatine to withstand the ordeal of a gas-lit and crowded hall. The Boar's Head. In the United States we have little or nothing to do with the perpetuation of ancient customs and have little sympathy of sentiment with them that have. We are too ready to throw a wet blanket on every exhibition of the ancient fires by asking and continually asking : "What is the use of it?"

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