Agrodolce. — Boil fresh calf’s tongue
or sheep’s tongue until tender.
Slice and keep hot while you prepare
a sour -sweet sauce by heating a
gill of the liquor in which the meat
was boiled, adding to it a table-spoon-
ful each of salad oil and vinegar, a
heaping teaspoonful each of gran-
ulated sugar, Sultana raisins, and
almonds, blanched and shredded.
Add salt and pepper to taste. The
real Italian agrodolce has a large
table - spoonful of grated chocolate
added to this sauce, which is then
poured over the sliced tongue. Sin-
gular as the combination sounds, it
is yet very good.
A la Mode, Beef. See Beef.
Allemande Sauce. See Sauces.
Almonds, Burnt. — Stir a cupful of
water and a cupful of brown sugar
in a saucepan until it boils ; then
add a half-cupful of blanched almonds
and keep stirring until the sugar
browns and begins to granulate.
Take out the almonds when they are
fully coated with the sugar. A
second cupful of sugar✪ Almonds, Burnt can be boiled
and the burnt almonds turned in to
receive a (Second coating of sugar.
They are then known as sugar
almonds.
Almonds, Salted. — Blanch the
shelled almonds by pouring scalding
water over them, and allowing them
to remain in this until the skins
slip off readily. Spread the nuts on
a clean cloth until thoroughly dry.
Turn them into a baking-pan with
enough olive oil to coat them, and
set them in the oven to brown. Stir
them about occasionally, that all
may receive an equal amount of heat.
When of a uniform golden brown,
turn, while still hot, into a colander,
and drain off all superfluous grease.
Sprinkle the nuts thickly with fine
table -sal✪ Salted Almondst, tossing and stirring them
while doing so. Shake once more
in a dry colander, and spread on a
platter to become cool and crisp.
If one objects to the taste of oil, use
instead melted butter.
Almond Blanc-mange.
See Blanc-mange.
.. Cake. See Cakes.
.. Puffs.
.. Wafers.
.. Custard. See Custards.
.. Force-meat. See Force-meats.
.. Ice. See Ices.
.. and Orange
Pudding. See Puddings.
.. Pudding.
.. Souffle. See Souffles.
Amber Pudding. See Puddings.
Amber Soup. See Soups.
American Sandwiches.
See Sandwiches.
Amherst Pudding. See Puddings.
Columbia Public Liltt UQ
Columbia, Ma.
Anchovies
APPLES
Asparagus
Anchovies. — The following recipes
for cooking anchovies will be found
under their respective headings as in-
dicated :
Anchovies a la Marseillaise. See Fish.
.. Escalloped.
.. with Olives.
•* Salad. ..
.. Canapes. See Sandwiches.
.. Sandwiches.
.. Sauce. See Sauces.
Angel Cake. See Cakes
.. Food.
Apples. — The following recipes for
cooking apples will be found under
their respective headings as indicated :
Apple (a la Cherbourg.) See Fruits.
.. (a la Marie.)
.. and Rice.
.. and Snowball Rice.
.. Baked.
.. Brown Betty.
.. Buttered.
.. Charlotte.
.. Cobbler.
.. Cream.
.. Float.
.. Fool.
.. G&teau.
.. Jellied.
.. Meringue of.
.. Miroton of.
.. Pudding.
.. Snow.
.. Stewed.
.. Bread.
.. Cake.
.. Cream.
.. Custard.
.. Sponge.
.. Omelet.
.. Fritters.
.. Pies.
.. Charlotte.
.. Dumpling.
.. Pudding.
.. Slump.
.. Butter.
.. Crab.
.. Marmalade.
.. Preserved Whole.
.. Raising.
.. Salad. See Salads.
Apple Sauce. See Sauces,
and Rice Souffle. See Souffles.
.. Souffle.
.. Souffle, Frozen.
Apricots. — The following recipes for
cooking apricots will be found under
their respective headings as indicated :
Apricot (au Riz.) See Fruits.
.. Cream.
Page 5 · 3 recipe records on this page
Presented as published in 1902. 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
Agrodolce. — Boil fresh calf’s tongue or sheep’s tongue until tender. Slice and keep hot while you prepare a sour-sweet sauce by heating a gill of the liquor in which the meat was boiled, adding to it a table-spoonful each of salad oil and vinegar, a heaping teaspoonful each of granulated sugar, Sultana raisins, and almonds, blanched and shredded. Add salt and pepper to taste. The real Italian agrodolce has a large table - spoonful of grated chocolate added to this sauce, which is then poured over the sliced tongue. Singular as the combination sounds, it is yet very good.
A la Mode, Beef. See Beef.
Allemande Sauce. See Sauces.
Almonds, Burnt. — Stir a cupful of water and a cupful of brown sugar in a saucepan until it boils ; then add a half-cupful of blanched almonds and keep stirring until the sugar browns and begins to granulate. Take out the almonds when they are fully coated with the sugar. A second cupful of sugar can be boiled and the burnt almonds turned in to receive a (Second coating of sugar. They are then known as sugar almonds.
Almonds, Salted. — Blanch the shelled almonds by pouring scalding water over them, and allowing them
to remain in this until the skins slip off readily. Spread the nuts on a clean cloth until thoroughly dry. Turn them into a baking-pan with enough olive oil to coat them, and set them in the oven to brown. Stir them about occasionally, that all may receive an equal amount of heat. When of a uniform golden brown, turn, while still hot, into a colander, and drain off all superfluous grease. Sprinkle the nuts thickly with fine table -salt, tossing and stirring them while doing so. Shake once more in a dry colander, and spread on a platter to become cool and crisp. If one objects to the taste of oil, use instead melted butter.
Almond Blanc-mange.
See Blanc-mange.
.. Cake. See Cakes.
.. Puffs.
.. Wafers.
.. Custard. See Custards.
.. Force-meat. See Force-meats.
.. Ice. See Ices.
.. and Orange
Pudding. See Puddings.
.. Pudding.
.. Souffle. See Souffles.
Amber Pudding. See Puddings. Amber Soup. See Soups.
American Sandwiches.
See Sandwiches.
Amherst Pudding. See Puddings.
Columbia Public Liltt UQ Columbia, Ma.
Anchovies
APPLES
Asparagus
Anchovies. — The following recipes for cooking anchovies will be found under their respective headings as indicated :
Anchovies a la Marseillaise. See Fish. .. Escalloped.
.. with Olives.
•* Salad. ..
.. Canapes. See Sandwiches.
.. Sandwiches.
.. Sauce. See Sauces.
Angel Cake. See Cakes
.. Food.
Apples. — The following recipes for cooking apples will be found under their respective headings as indicated : Apple (a la Cherbourg.) See Fruits. .. (a la Marie.)
.. and Rice.
.. and Snowball Rice.
.. Baked.
.. Brown Betty.
.. Buttered.
.. Charlotte.
.. Cobbler.
.. Cream.
.. Float.
.. Fool.
.. G&teau.
.. Jellied.
.. Meringue of.
.. Miroton of.
.. Pudding.
.. Snow.
.. Stewed.
.. Bread.
.. Cake.
.. Cream.
.. Custard.
.. Sponge.
.. Omelet.
.. Fritters.
.. Pies.
.. Charlotte.
.. Dumpling.
.. Pudding.
.. Slump.
.. Butter.
.. Crab.
.. Marmalade.
.. Preserved Whole.
.. Raising.
.. Salad. See Salads.
Apple Sauce. See Sauces,
and Rice Souffle. See Souffles.
.. Souffle.
.. Souffle, Frozen.
Apricots. — The following recipes for cooking apricots will be found under their respective headings as indicated : Apricot (au Riz.) See Fruits.
.. Cream.
Records on this page
Almonds, BurntBurnt AlmondsSalted Almonds