Begin by cleaning four potatoes, two leeks, a celery, four carrots, three pounds of big tomatoes; well wash all these vegetables and cut them in dice, the tomatoes a little larger. Cook them all gently for an hour in nearly two pints of gravy, to which you have already added two thick slices of bread and a pinch of salt. Take care that your vegetables do not stick to the bottom of the pan. When all is well cooked, pass it through a fine tammy. Add more gravy, or water and meat juice; make it of the consistency that you wish. Bring it to the boil again over the fire, adding pepper and salt, and just before serving a bit of fresh butter also. It is a great improvement to add at the last minute the yolk of an egg, mixed in a little cold water, quickly stirred in when the soup is off the fire. The three recipes for seven or eight persons. [G. Kerckaert.]

Tags: bread soup vintage

Take three pints of Ale, boyle it with Cloves and Mace, and sliced bread in it, then have ready beaten a pound of Almonds blanched, & strain them out with a pint of White wine, and thicken the Ale with it, sweeten it if you please, and be sure you skim the Ale well when it boyles.

Tags: bread drink vintage

Two cups of chopped celery, two tablespoons of chopped walnuts, two tablespoons of chopped olives, quarter of a cup of Mayonnaise dressing. Spread between slices of thin buttered bread.

Tags: kosher bread vintage

Boil a cup of rice soft in hot water. Shake it now and then, but do
not stir it. Drain it, add a little milk in which a beaten egg has
been mixed, one teaspoon of butter, and a little pepper and salt.
Simmer for five minutes, and if the rice has not absorbed all the
milk, drain it again. Put the rice around a dish, smooth it into a
wall, wash it over with the yolk of a beaten egg, and put it into the
oven until firm. Take the strained juice and pulp of seven or eight
tomatoes, season with pepper, a little salt and sugar, and one-half of
a chopped-up onion; stew for twenty minutes, then stir in one
tablespoon of butter and two tablespoons of fine bread crumbs. Stew
three or four minutes to thicken, and then pour the tomatoes into the
dish, in the middle of the rice, and serve.

Tags: bread vintage

Put fresh lettuce leaves, washed and dried, between thin layers of bread. Spread with Mayonnaise or Boiled Dressing.

Tags: kosher bread vintage

Light-coloured and dry cheese is necessary for this somewhat peculiar soup, but the best cheese of all is, undoubtedly, Gruyere. Grate half a pound of cheese and spread a layer of this at the bottom of the soup-tureen. Cover this layer of cheese with some very thin slices of stale crumb of bread. Then put another layer of cheese and another layer of bread till all the cheese is used up. Next take about two tablespoonfuls of brown roux, melt this in a small saucepan, and add two tablespoonfuls of chopped onion. Let the onion cook in the melted roux over the fire, and then add a quart of water, and stir it all up till it boils, adding pepper and salt and a few drops of Parisian essence (burnt sugar) to give it a dark brown colour. Now pour the boiling soup over the contents of the soup-tureen, and let it stand a few minutes so that the bread has time to soak, and serve.

Tags: bread soup vegetarian vintage

Any single food containing all the elements necessary to supply the
requirements of the body is called a complete or typical food. Milk
and eggs are frequently so called, because they sustain the young
animals of their kind during a period of rapid growth. Nevertheless,
neither of these foods forms a perfect diet for the human adult. Both
are highly nutritious, but incomplete.

Served with bread or rice, they form an admirable meal and one that is
nutritious and easily digested. The white of eggs, almost pure
albumin, is nutritious, and, when cooked in water at 170 degrees
Fahrenheit, requires less time for perfect digestion than a raw egg.
The white of a hard-boiled egg is tough and quite insoluble. The yolk,
however, if the boiling has been done carefully for twenty minutes, is
mealy and easily digested. Fried eggs, no matter what fat is used, are
hard, tough and insoluble. The yolk of an egg cooks at a lower
temperature than the white, and for this reason an egg should not be
boiled unless the yolk alone is to be used.

Ten eggs are supposed to weigh a pound, and, unless they are
unusually
large or small, this is quite correct.

Eggs contain from 72 to 84 per cent. of water, about 12 to 14 per
cent. of albuminoids. The yolk is quite rich in fat; the white
deficient. They also contain mineral matter and extractives.

To ascertain the freshness of an egg without breaking it, hold your
hand around the egg toward a bright light or the sun and look through
it. If the yolk appears quite round and the white clear, it is fresh.
Or, if you put it in a bucket of water and it falls on its side, it is
fresh. If it sort of topples in the water, standing on its end, it is
fairly fresh, but, if it floats, beware of it. The shell of a fresh
egg looks dull and porous. As it begins to age, the shell takes on a
shiny appearance. If an egg is kept any length of time, a portion of
its water evaporates, which leaves a space in the shell, and the egg
will "rattle." An egg that rattles may be perfectly good, and still
not absolutely fresh.

Tags: bread vintage

1-1/2 cups rye flour
1 cup bread flour
1-1/2 teaspoons salt
1-1/3 cups milk
2-1/2 teaspoons cream of tartar
4 tablespoons fat
1-1/4 teaspoons soda

Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls
on greased baking sheet. Bake in hot oven 12 to 15 minutes. These
may
be rolled and cut same as baking powder biscuits.

Tags: dessert bread vintage

Cut a knuckle of veal, or a neck of mutton into small pieces, and put them, with the bones broken up, into a large stew-pan. Add the meat sliced from a hock or shank of ham, a quarter of a pound of butter, two large onions sliced, a bunch of sweet herbs, and a head of celery cut small. Cover the pan closely, and set it without any water over a slow fire for an hour or more, to extract the essence from the meat. Then skim it well, and pour in four quarts of boiling water, and let it boil gently till all the meat is reduced to rags. Strain it, set it again on the fire, and add a quarter of a pound of vermicelli, which has first been scalded in boiling water. Season it to your taste with salt and cayenne pepper, and let it boil five minutes. Lay a large slice of bread in the bottom of your tureen, and pour the soup upon it. For the veal or mutton you may substitute a pair of large fowls cut into pieces; always adding the ham or a few slices of bacon, without which it will be insipid. Old fowls that are fit for no other purpose will do very well for soup.

Tags: pork bread soup vintage

Take the kidney of a loin of veal, fat and all, and mince it very fine; then chop a few herbs, and put to it, and add a few currants; season it with cloves, mace, nutmeg, and a little salt; and put in some yolks of eggs, and a handful of grated bread, a pippin or two chopt, some candied lemon-peel minced small, some sack, sugar, and orange-flower-water. Put a sheet of puff-paste at the bottom of your dish; put this in, and cover it with another; close it up, and when 'tis baked, scrape sugar on it; and serve it hot.

Tags: bread vintage