Harper's cook book encyclopædia

.. Compote of. .. Paste. .. with Bavarian Blanc-mange. .. Custard. See Custards. .. Jam Tarts. See Pies. Pie. .. Soup or Bouillon. See Soups. Arrow-root (for invalids.) — Boil a little lemon-rind in a pint of water for fifteen minutes, strain, and pour the liquid upon two dessert-spoonfuls of arrow-root which has been previously mixed with a little cold water. Stir briskly, and boil for a few minutes, then add a teaspoonful of sugar and a glassful of wine. Milk or cream may be substituted for the wine. Another way : — Put two teaspoonfuls of sugar in a cupful of boiling water. Blend two small table-spoonfuls of arrow -root with a little cold water, then stir it in the boiling water and add flavoring. A table-spoonful of burned brandy will sometimes be an agreeable addition. Arrow-root Sauce. See Puddings Artichokes. See Vegetables. Asparagus. — The following recipes for cooking asparagus will be found under their respective headings as indicated : Asparagus Boiled. See Vegetables. .. French method. .. Ragout of. .. Tips. .. Omelet. See Eggs. .. Salad. See Salads. .. Sauce. See Sauces. .. Canapes. See Cakes. See Creams. See Custards. See Eggs. See Fritters. See Pies. See Puddings. See Preserves. Soup. See Sandwiches. See Soups. Aspic Essence ASPIC JELLY Auntie’s Cakes Aspic Essence. — In a pint of consomme and half a gill of vinegar put 4 ozs. of minced ham, a little parsley and mace, and let it simmer until reduced one half. Strain through a fine sieve, clarify with white of an egg, press through a napkin, and use it for roast poultry. Aspic Jelly. — Two quarts of filtered cold water, 6 ozs. of gelatine, half-pint of French vinegar, one onion, one head of celery, one bay-leaf, a sprig of thyme, thirty peppercorns, a little salt, a very little cayenne pepper. Dissolve the gelatine in a small portion of the water, add the rest of the water, and set to simmer in a stewpan ; let it cool, and skim off any impurities. Have ready the whites and shells of four eggs, beat them into the jelly over a brisk fire till the eggs begin to coagulate, then add the juice of a lemon mixed with cold water and strained. Put the lid on the stewpan, simmer for a short time, strain through a jelly -bag, and fill the garnishing mould, or pour into a shallow dish, and when cold cut into shapes and use as garnish. See also another way of preparing aspic jelly, under Jellies. See also Game, Poultry, etc., for recipes of various meats, etc., in Aspic Jelly. Assorted Salad. See Salads. Au Gratin, Beef (with Macaroni). See Beef. Auntie’s Griddle Cakes. See Bread. Baba with Raisins. — Mix Yz oz. of German yeast and 4 ozs. of sifted flour with warm water to a soft dough, and put it near the fire to rise. Rub 1 2 ozs. of butter into 12 ozs. of flour ; work it into a smooth paste with eight wellbeaten eggs, 1 oz. of pounded sugar, and a little salt. When the paste is ready and the sponge sufficiently risen, blend them well together and mix in 2 ozs. of finely minced candied citronpeel, 2 ozs. of well-dried currants, and 3 ozs. of stoned raisins. Butter a mould, fill it about half full, and allow it to rise until it is nearly at the top, when it may be baked at once in a moderate oven. Time to bake, one hour and a half.