Harper's cook book encyclopædia

Dumplings, Suet. — Shred finely 6 ozs. of suet, freed from skin and fibre. Add to it a teaspoonful of salt, 6 ozs. of flour, and 2 ozs. of breadcrumbs. Mix the dry ingredients thoroughly. Break two eggs into a bowl, beat them well, mix with them six table - spoonfuls of milk, and stir all well together. Divide the mixture into five or six dumplings, tie these separately into cloths lightly dredged with flour, and boil them quickly until done enough. If any of these dumplings are left they may be cut into slices, fried in butter, and served a second time. Time to boil, three-quarters of an hour to one hour, according to size. Pudding Sauces. See Puddings. Pudding, Souffld. See Souffles. Puff-balls. See Cheese. Puff Paste. See Cakes ; also Pies. Pulled Bread. See Bread. Pumpkin, Cream of. See Soups. Pumpkin Pie. See Pies. Punches. See Beverages ; also Ices. Puree. — The puree of any vegetable or meat is prepared by simmering till the substance is sufficiently pulpy or soft to be passed through a horse- hair or tammy sieve. In the case of meat, it is sometimes necessary to beat in a pestle and mortar after simmering. The sieve is placed, bottom upward, over a dish or tin, and with a wooden spoon the substance is worked through, and what passes through is called a puree. It is sometimes necessary to moisten with a little liquor, which facilitates the passing of the puree. The puree of any vegetable stirred into a clear beef stock makes a soup, and gives it its characteristic name. Puree of Game. See Game. .. of Carrot. See Soups, Game, Chicken. .. of Various Vegetables. See Vegetables. Q Quail, Roast, Boned. See Game. Quick Waffles. See Bread. Queen of Puddings. See Puddings. Queen’s Soup. See Soups. Quenelles are force-meats made into small balls rolled in flour and poached. Frequently served in a sauce as an entree, also much used in soups. See Force-meats. Quick Cake. See Cakes. Quinces. — The following recipes for cooking quinces will be found under their respective headings as indicated : Quince Wine. Custard. Baked. Juice. Pie. Tart. Canned. Marmalade. Preserved. See Beverages. See Custards. See Fruits. See Pies. See Preserves. R Rabbits. — The following recipes for cooking rabbits will be found under their respective headings as indicated : Rabbit, Force-meat for. See Force-meats, a la Creole. See Game, a la Minute. .. a la Tartare. Barbecued. Fried. .. Marinaded. Matelote of. Ragout Force-meats. See Force-meats. Railroad Cake. Raisin Cake. Raisin Pudding. Raisin Souffle. Ramekins, Fish. See Cakes. See Cakes. See Puddings. See Souffles. See Fish. Ragout. — Strictly speaking, a ragout is a rich, highly flavored sauce made with mushrooms, truffles, sweetbreads, quenelles, stewed vegetables, etc., and used as a garnish for entrees or removes. Ordinarily, however, a ragout is simply understood to mean any highly flavored preparation of meat or fish, poultry or game. See Beef; Game; Mutton; Veal. Ramekins of Cheese. See Cheese. Raspberries. — The following recipes calling for raspberries will be found under their respective headings as indicated : Raspberry Cordial. See Beverages Royal. Sherbet. .. Vinegar. Raspberries RICE Rockfish Raspberry Short-cake. See Cakes. .. Cream. See Creams. .. Custard. See Custards. .. Fool. .. Trifle. .. Biscuits. See Fruits. .. Compote of. .. Iced. .. Meringue. .. Flummery.