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Updated: May 24, 2025
While whipping add three wine-glassfuls of Marsala and one liqueur glass of Maraschino brandy. Pour into tall glasses or cups and serve either hot or cold. Peaches a la Princesse Halve six fine peaches, not too ripe, and place in saucepan with concave side up. Take one peach, peeled, and mince with a dozen macaroons, adding the yolk of an egg and half an ounce of sugar.
Mix together four ounces of the very best mustard powder, four salt-spoons of salt, a large table-spoonful of minced tarragon leaves, and two cloves of garlic chopped fine. It will probably require about four wine-glassfuls or half a pint. Mix it well, using for the purpose a wooden spoon. When done, put it into a wide-mouthed bottle or into little white jars.
ESSENCE OF TURTLE. Mix together one wine-glassful of the essence of anchovy, one and a half of shalot wine, four wine-glassfuls of Basil wine, two ditto of mushroom ketchup, one dram of lemon acid, three quarters of an ounce of lemon peel very thinly pared, and a quarter of an ounce of curry powder, and let them steep together for a week.
To one pound of finest pulverized sugar add three wine-glassfuls of clear water. Let it stand until it dissolves; then boil it until it is perfectly clear and threads from the spoon. Beat well the whites of four eggs. Pour the sugar into the dish with the eggs, but do not mix them until the syrup is luke-warm; then beat all well together for one-half hour.
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