World Famous Recipes

CHOCOLATE CREAMS, No. 2

For these creams you should make a fondant in this way: put into a
granite-ware saucepan one cupful of water and two of granulated
sugar–or a pound of loaf sugar. Stir until the sugar is nearly melted,
then place on the fire and heat slowly, but do not stir the mixture.
Watch carefully and note when it begins to boil. When the sugar has been
boiling for ten minutes, take up a little of it and drop in ice-water.
If it hardens enough to form a soft ball when rolled between the thumb
and finger, it is cooked enough. Take the saucepan from the fire
instantly, and set in a cool, dry place. When the syrup is so cool that
the finger can be held in it comfortably, pour it into a bowl, and stir
with a wooden spoon until it becomes thick and white. When it begins to
look dry, and a little hard, take out the spoon, and work with the hand
until the cream is soft and smooth. Flavor with a few drops of vanilla,
and, after shaping, cover with chocolate, as directed in the preceding recipe.

_Caution._–Do not stir the syrup while it is cooking, and be careful
not to jar or shake the saucepan.

Diabetic Recipes

TO CLARIFY SUET.

Jewish Recipes

Melt down with care fine fresh suet, either beef or veal, put it into
a jar, and set it in a stew-pan of water to boil, putting in a sprig
of rosemary, or a little orange flower water while melting, this is
a very useful preparation and will be found, if adopted in English
kitchens, to answer the purpose of lard and is far more delicate and
wholesome: it should be well beaten till quite light with a wooden
fork.

Jewish Recipes

Appetizer Recipes

PORK CUTLETS AND ANCHOVY SAUCE

Broil on a well greased gridiron, over
the fire, nicely cut and trimmed cutlets of pork. Place frills on the
bones of the cutlets. Serve very hot with Anchovy Sauce.

Famous People – Shakespeare

Soak two level teacups of rice. Mash two cloves of garlic and mix with a
little minced parsley. Soak a dozen dried mushrooms in a little water
until soft, then chop fine and drain. Cover the bottom of a saucepan
with olive oil, place over the fire until quite hot, then put in the
garlic, parsley, and mushrooms, add half a can of tomatoes and cook half
an hour. Drain the rice and put in a saucepan, adding a little broth,
half a cup at a time, to keep from burning, and add, stirring
constantly, the other ingredients, cooking all together until the rice
is done. Salt to taste; sprinkle with Parmesan cheese.

Spring Fever Recipes