Harper's cook book encyclopædia

Vanilla Parfait. — Put in a saucepan one cupful of sugar syrup, into which beat the yolks of eight eggs, and heat over a moderate fire, stirring constantly until the custard will coat a spoon dipped into it. Take from fire, add the vanilla extract, and beat until it is very light ; then add a pint of whipped and drained cream, stirred in lightly. Freeze from three to four hours. Any othe^ flavoring can be used in place of vanilla. Iced Jelly Cream. Iced Tea, etc. See Creams. See Beverages. Icing for Cakes, India Sauce. Pies, and Tarts. See Cakes. See Sauces. Indian Chutney INDIAN MEAL Italian Salad Indian Chutney. See Pickles. Indian Curry. See Curry. Indian Meal. — Recipes calling for Indian meal will be found under the following heads : Indian Fruit Pudding. See Puddings. Indian-meal Fritters. See Fritters. .. .. Johnny Cake. See Bread. .. Pudding, Baked. See Puddings. .. .. Boiled. Ingleside Waffles. See Bread. Irish Moss. — When boiled it produces a thick, nourishing, and not unpalatable jelly. Boiled with milk, or even with water, and carefully strained, it forms a most nutritious and soothing diet for invalids, especially for those who suffer from chronic diarrhoea or other complaints which are attended with great irri- tability of the mucous membrane lining stomach and intestines. The jelly may be sweetened or flavored in various ways, fruit juices, either canned or in a natural state, and coffee or chocolate, prepared as for the table, being preferable to any of the flavoring extracts, both for taste and healthfulness. For invalids it is always best to use the least amount of sugar which will make it palatable. Irish Stew. — Lean beef cut into small slices or squares, onions sliced, cold potatoes, celery, parsley, etc., salt and pepper to taste, all stewed together in stock or water until the potatoes have absorbed the gravy. See also Beef. Italian Cream. Italian Pastes. Italian Salad. See Cream. See Soups. See Salads. J Jam. — Recipes calling for jams or making the same will be found under the following heads : Jam Omelet. See Eggs. .. Tarts. See Pies. .. from large fruits. See Preserves. .. .. small .. Jardiniere. — This is a garnish made of cooked vegetables, which gives its name to the dish with which it is served. Thus, fillet of beef a la jardiniere, mutton a la jardiniere, goose a la jardiniere, simply mean fillet of beef, mutton, and goose served with a garnish a la jardiniere. To prepare this garnish, peel two or three sound carrots and turnips, and turn or shape them in fanciful forms of equal size. This is most easily done with a vegetable scoop made for the purpose. Two ounces of French beans cut into diamonds may be added, a cauliflower divided into sprigs, 2 ozs. of green pease, 2 ozs. of asparagus tops, and a few Brussels sprouts. Cook all the vegetables first in a little broth nicely flavored with pepper, salt, and sugar. Take them out when thej’- are rather underdone, so that they shall not break when dished ; drain them thoroughly, put them into a saucepan with a table-spoonful of lightly colored glaze, and shake them for two or three minutes over the fire. Arrange them round the dish as effectively as possible. Jellied Meats. See Beef, Fish, Veal, etc. Jellied Chicken. See Poultry. Jellies, Fruit (made without Gelatine) . See Preserves. JELLIES MADE WITH GELATINE