The sun., 1893-07-24


!. vermicellv soop
s steis.e:y sTfss e:s'ss1 q beast pas,,..
!. stew'd crab
:. rrsssry,a rrsssry,s Sranss. Sa%s,na
g. bo,I'i turkey with oyster sauce.
II. pyramid Of dry'd swestmsat.
IS frssery.d aplsoet. 'A''
i9es,,r rt5sasss 6f ;ss Of 5ssSl,:
3 y: Sy.ss Sy:ss1 Ios:e. R'ss
81. linunch OF venison.
II the reader at this point thinks that q very
made By the frugal Elizabeth. he wants to dis.
abuse his mind OF any such modern notion. let
out q link Of his waistband. take a deep
breath. and read on. That was Just starter
tory nibble to let the stomach know that din
ed to Would Ss Follow IN
The twepty-ope dishes already named were
when the host was informed By Jeems that
dinner s served" At tnIs point n: bin q
Jeems and mis- assistants having cleared the
the following dishes served in courses:
:. Grapes, p.'A'A'N o. AftieSote. or young
$::::::s: lobster. >: Jar, +: 81: s... s
sn Surely the spSsfts IT of ths Georges
conquering territory and extending trade, with
fo Il heads empty But
foGe Is Tor Grand tabe and In the winter. When
food to withstand the health. destroying at
tacks Of logs and dnmps and chilling. winds.
Take this, q dinner in summer. which really
seems frugal by comparison:
FIRST COURSE.
Gods head or salmon.
nne pudding or roasted lobster
stewed breast of veal
SECOND COURSE.
= Two youss ss.Wsa ,H.ssys .sois, Or dustns'.
Jellies or lemon posset
Preserv'd damsna
Green goose or young rabbits
Persons accustomed to liberal feeding could
entire day with SO msagre meal. 30 o supper
In sum- msr 10 suggested. to follow later In the
day, that health ,I,sd may not be endangered Here
Prsssrvd oransss or sprieeska
flummsry.
Ii9 Lemon pos.et
stew'd appIss
Almond is%s ensss' cake.
"Flummery" appears to be a generic term
describing q variety OF dishes something be-
tween Jelly and q cnstard. Here is q recipe
for one. almond fiummery. which a modern
housewife could try:
Take pint OF stin jelly made of calves feet out to
gill or better OF good cream and four ounces OF
water then put them To your cream and jelly let them
boil together for half quarter OF an hour and sweeten
1t TO your taste; strain It through line cloth. and
keep 1t stirring tn be quite cold put IL in cups and
Ont nj In AI Drip wit IA
blanched almonds
In reading this book 1t Is quickly seen that
Mistress MoXon was wiser In the compOsition
OF English dishes than in that OF the English
language. 1t is not made plain at first, in the
above recipe. that the iour ounces OF almonds
must be powdered before they meet the Jelly
suggests a little shyness on arithmetic. But
little patience In reading her will discover her
meaning, and the patience will be well repaid
for II properly made almond dummery 10 q
mighty toothsome dessert dish.
. Some sensible persons. with the excellent
intention of putting stop to the nuisance OF
serving whole artichokes, have in the past few
years looked up old recipes for cooking the
bottoms and serving them properly., Here is
seen that In her day there was the same stupid
insistanee on serving the tops OF the artichoke
on the table:
Take artichoke bottoms when they are At their fall
growth. boil them would for eating pull on
the leaves And take out the choke cut on tho stalk
egRt. beat well. so dip your aTtiohokes In
them and strew them little pepper and sAit: fry
hem Ia bu tier whole and some In halves serve
them up with hts butter In china cup set 1t in