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Updated: June 20, 2025
143. =Spring Dressing.= Beat the yolks of two raw eggs, add a teaspoonful of salt, and a saltspoonful of dry mustard, chop one leek or two new onions, and mix them in, then add three tablespoonfuls of oil and one of vinegar and mix thoroughly; tear up two heads of lettuce, putting thin slices of boiled beets upon it, and pour the dressing over all.
168. =Fried Beans.= Fry two ounces of chopped onions in one ounce of butter until golden brown; put into them about a quart of cold boiled white beans, season them with a teaspoonful of salt, and half a saltspoonful of pepper, moisten them with half a pint of any brown gravy, and serve them hot.
Drop them in cold water, and when cold, take off the shells, and cut the egg in two lengthwise. Take out the yolks carefully; rub them fine on a plate, and add an equal amount of deviled ham, or of cold tongue or chicken, minced very fine. If chicken is used, add a saltspoonful of salt and a pinch of cayenne.
It may also be baked an hour in a buttered pudding-dish. Serve at once, when done, with a liquid sauce. Are merely puffs or pop-overs eaten with sauce. See p. 209. One cup of dried and rolled bread-crumbs, or one pint of fresh ones; one quart of milk; two eggs; one cup of sugar; half a teaspoonful of cinnamon; a little grated nutmeg; a saltspoonful of salt.
Put them into a stewpan with an ounce of butter, a pinch of pepper, a saltspoonful of sugar and one of salt, and let them stew until quite tender, without acquiring any color. To do this the stewpan must be closely covered and frequently shaken. Lamb Cutlets with a Purée of Mushrooms. Cold Lamb Cutlets in Mint Jelly.
39. =Bubble and Squeak.= Cut about two pounds of cold meat in neat slices, put them into a pan with an ounce of butter, and brown them; at the same time chop one head of tender cabbage, without the stalks, put it into a sauce-pan with two ounces of butter, a saltspoonful of salt, and quarter of a saltspoonful of pepper, and stir it occasionally over the fire until it is quite tender; when both are done, lay the slices of beef in the centre of a hot dish, and arrange the cabbage around it; serve it hot.
On the day it is to be used, heat a quart of milk; stir one tablespoonful of butter to a cream; add a heaping tablespoonful of flour or corn-starch, a saltspoonful of mace, and the same amount of white pepper. Stir into the boiling milk, and add to the soup. Let all boil a moment, and then pour into the tureen.
If cake is to be made, however, let it be done in the most perfect way; seeing only that bread is first irreproachable. One pound of the finest granulated, or of powdered, sugar; half a pound of sifted flour; ten eggs; grated rind of two lemons, and the juice of one; and a saltspoonful of salt. Break the eggs, yolks and whites separately, and beat the yolks to a creamy froth.
Mix together one teaspoonful of mustard, one teaspoonful of salt, and quarter of a saltspoonful of cayenne, and add to the butter and egg. Stir in slowly, instead of oil, one cup of cream, and add the juice of one lemon and half a cup of vinegar. This is good also for vegetable salads.
58. =Robert Sauce.= Chop two ounces of onion, fry pale yellow with one ounce of butter, add two tablespoonfuls of spiced vinegar, and reduce one half by quick boiling; add half a pint of Spanish sauce, or brown gravy, and boil slowly for fifteen minutes; then season with a saltspoonful of salt, quarter of a saltspoonful of pepper, and two teaspoonfuls of French mustard, and serve.
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