free recipes

Cocoa Bean Recipes

2005-10-04T15:01:00.000-07:00

Cocoa Bean
A FEW SUGGESTIONS IN REGARD TO CHOCOLATE

The best flavor to add to chocolate is vanilla; next to that, cinnamon.Beyond these two things one should use great caution, as it is very easyto spoil the fine natural flavor of the bean.

Chocolate absorbs odorsreadily; therefore it should be kept in a pure, sweet atmosphere. As about eleven per cent of the chocolate bean is starch, chocolate andcocoa are of a much finer flavor if boiled for a few minutes. Longboiling, however, ruins their flavor and texture.

COCOA FROSTING

4 teaspoonfuls of Cocoa, 2 tablespoonfuls of cold water, 3 tablespoonfuls of hot water, 1/2 a teaspoonful of vanilla, About 1-3/4 cups of confectioners' sugar.

Put the cocoa in a small saucepan; add the cold water and stir untilperfectly smooth; then the hot water, and cook for one or two minutes,add vanilla and a speck of salt, then stir in enough sugar to make itstiff enough to spread nicely. Beat until smooth and glossy and freefrom lumps.

If too thick, add a little cold water. If not thick enough, add a littlesugar. Never make a frosting so stiff that it will have to be madesmooth with a wet knife. It is better to let it run to the sides of thecake. For frosting sides of the cake, make a little stiffer.

COCOA CAKE

1/2 a cup of butter, 3/4 a cup of milk, 1 cup of sugar, 6 level tablespoonfuls of Baker's Cocoa, 3 eggs, 2 level teaspoonfuls of baking powder, 1 teaspoonful of vanilla, 1-1/2 or 2 cups of sifted pastry flour.

Cream the butter, stir in the sugar gradually, add the unbeaten eggs,and beat all together until very creamy. Sift together one-half cup ofthe flour, the cocoa and baking powder; use this flour first, thenalternate the milk and remaining flour, using enough to make mixturestiff enough to drop from the spoon; add vanilla and beat until verysmooth; then bake in loaf in moderately hot oven thirty-five or fortyminutes.

Tests for baking cake. It is baked enough when:1. It shrinks from the pan.2. Touching it on the top, springs back.3. No singing sound.

SUGAR BISCUITS

2005-09-23T06:22:00.000-07:00

SUGAR BISCUITS

Three pounds of flour, sifted.

One pound of butter.

A pound and a half of powdered sugar.

Half a pint of milk.

Two table-spoonfuls of brandy.

A small tea-spoonful of pearl-ash dissolved in water.

Four table-spoonfuls of carraway seeds.

Cut the butter into the flour. Add the sugar and carraway seeds. Pour in the brandy, and then the milk. Lastly, put in the pearl-ash. Stir all well with a knife, and mix it thoroughly, till it becomes a lump of dough.

Flour your paste-board, and lay the dough on it. Knead it very well. Divide it into eight or ten pieces, and knead each piece separately. Then put them all together, and knead them very well in one lump.

Cut the dough in half, and roll it out into sheets, about half an inch thick. Beat the sheets of dough very hard, on both sides, with the rolling-pin. Cut them out into round cakes with the edge of a tumbler. Butter iron pans, and lay the cakes in them. Bake them a very pale brown. If done too much, they will lose their taste.

These cakes kept in a stone jar, closely covered from the air, will continue perfectly good for several months.

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CONCERNED ABOUT TOO MANY CARBS IN YOUR DIET?

2005-09-20T17:03:00.000-07:00

CONCERNED ABOUT TOO MANY CARBS IN YOUR DIET?

> > For those of you who watch what you eat, here's the final word on

nutrition and health.

> > It's a relief to know the truth after all those conflicting medical

studies.

> >

> > 1. The Japanese eat very little fat and suffer fewer heart attacks

than Americans.

> >

> > 2. The Mexicans eat a lot of fat and suffer fewer heart attacks

than Americans.

> >

> > 3. The Chinese drink very little red wine and suffer fewer heart

attacks than Americans.

> >

> > 4. The Italians drink excessive amounts of red wine and suffer

fewer heart attacks than Americans.

> >

> > 5. The Germans drink a lot of beers and eat lots of sausages and

fats and suffer fewer heart attacks than Americans.

> >

> > CONCLUSION:

> > Eat and drink what you like.

> > Speaking English is apparently what kills you.

(from an email I received)

Best Moist Chocolate Cake

2005-09-20T16:04:00.000-07:00

Best moist chocolate cake recipes

CHOCOLATE NUT CAKE

1/4 c. butter

1 c. sugar

1 egg

1 c. milk

2 c. flour

4 tsp. baking powder

2 sq. chocolate

1/2 c. chopped nuts

1 tsp. vanilla

Cream the butter, add the sugar gradually, beat the egg, and add it tothe mixture. Stir in alternately the milk and the flour and bakingpowder. Melt the chocolate in a double boiler and stir this into thedough. Fold in the chopped nuts, add the vanilla, and bake in a loaf ortwo rather thin layers. If baked in layers, remove them from the pansand cool. Ice the first layer with a very thick covering of white boiledicing almost as thick as the layer itself. Place the second layer ofcake on top of this and cover with another thick layer of icing.

SOUR-MILK CHOCOLATE CAKE

1/2 c. butter

1-1/4 c. sugar

1 egg

2 sq. chocolate

2-1/4 c. flour

3/4 tsp. soda

1 c. sour milk

1 tsp. vanilla

Cream the butter, add the sugar, and cream well together. Beat the eggand add to the butter and sugar. Melt the chocolate. Sift the flour andsoda together, and add to the mixture alternately with the sour milk.Beat well together and add the vanilla and melted chocolate. Pour into aloaf-cake pan and bake.

DEVIL'S FOOD CAKE

1/4 c. butter

1-1/4 c. sugar

2 eggs

2 c. flour

4 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. cloves

1/2 tsp. ginger

1/2 tsp. nutmeg

3/4 c. milk

2 sq. bitter chocolate

1 tsp. vanilla

Cream the butter, add the sugar gradually, and beat the eggs and addthem. Sift the flour, baking powder, cinnamon, cloves, ginger, andnutmeg together, and add the milk alternately with these dryingredients. Melt the chocolate in a double boiler and stir into thecake mixture. Add the vanilla. Bake in a flat pan in a thick layer. Icewith chocolate icing and cut into 2-inch squares.

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Best moist chocolate cake recipes

Beef Recipes

2005-09-20T16:01:00.000-07:00

Beef Roulette

Have two pounds of the upper part of the round, cut very thin. Mix together one cupful of finely-chopped ham, two eggs, one teaspoonful of mixed mustard, a speck of cayenne and three table-spoonfuls of stock or water. Spread upon the beef, which roll up firmly and tie with soft twine, being careful not to draw too tightly, for that would cut the meat as soon as it began to cook. Cover the roll with flour, and fry brown in four table-spoonfuls of ham or pork fat. Put it in as small a sauce-pan as will hold it. Into the fat remaining in the pan put two finely-chopped onions, and cook until a pale yellow; then add two table-spoonfuls of flour, and stir three minutes longer. Pour upon this one pint and a half of boiling water. Boil up once, and pour over the roulette; then add two cloves, one-fourth of a teaspoonful of pepper and one heaping teaspoonful of salt. Cover the sauce-pan, and set where it will simmer slowly for three hours. After the first hour and a half, turn the roulette over. Serve hot; with the gravy strained over it. It is also nice to serve cold for lunch or supper. Ham force- meat balls and parsley make a pretty garnish.

Macaronied Beef Recipe

Six pounds of beef from the upper part of the round or the vein, a quarter of a pound of macaroni (twelve sticks), half a cupful of butter, four large onions, one quart of peeled and sliced tomatoes, or a quart can of the vegetable; two heaping table-spoonfuls of flour, salt, pepper and two cloves. Make holes in the beef with the large larding needle or the steel, and press the macaroni into them. Season with salt and pepper. Put the butter and the onions, which have been peeled and cut fine, in a six-quart stew-pan, and stir over the fire until a golden brown; then put in the meat, first drawing the onions aside. Dredge with the flour, and spread the top of the meat with the fried onions. Put in the spice and one quart of boiling water. Cover tightly, and simmer _slowly_ for three hours; then add the tomato, and cook one hour longer. Take up the meat, and strain the gravy over it. Serve hot. The tomato may be omitted if one pint more of water and an extra table-spoonful of flour are used instead. Always serve macaroni with this dish.

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Brioche Recipe

2005-09-20T15:18:00.000-07:00

Free Brioche Recipe

BRIOCHE

1 c. milk

1-1/2 yeast cakes

1/2 c. sugar

2/3 c. butter

4-1/2 c. flour

3 egg yolks

3 whole eggs

1/2 tsp. lemon extract

Scald the milk, cool until lukewarm, and then add the yeast cakes. When
they are thoroughly dissolved, add the sugar, the butter, which has been
softened but not melted, and half of the flour. Add the egg yolks and
beat with the hands. Add the eggs one at a time and when all have been
beaten in thoroughly, continue to add more flour. After all of the flour
and also the lemon extract have been added and the mixture is of a
consistency to knead, allow it to rise for 6 hours. Punch down and place
in the ice box or some other cool place overnight. In the morning, the
mixture will be ready to bake in whatever shape is desirable.

The four recipes that follow show various ways in which the brioche may
be used to make attractive as well as appetizing desserts.

COFFEE CAKES

Roll the brioche mixture into a long rectangular piece about 1/4 inch
thick. Spread with softened butter, fold one-third of the side over the
center and the opposite side on top of that, making three layers. Cut
this into strips about 3/4 inch wide, cover, and let rise. When light,
twist the ends of each piece in the opposite direction, coil, and bring
the ends together on the top of the cake. Let rise in pans for 20
minutes, and bake in a moderate oven for about 20 minutes. Upon removing
from the oven, brush with confectioner's sugar moistened with enough
water to allow it to spread.

BRIOCHE BUNS

Work 1/2 cupful of raisins and 1/2 cupful of chopped nut meats into half
of the brioche mixture. Shape into balls about the size of a walnut, and
then place close together in a buttered pan. Brush over the top with 1
tablespoonful of sugar dissolved in 2 tablespoonfuls of milk. Bake in a
moderate oven for about 25 minutes. Brush a second time with the
sugar-and-milk mixture and allow the buns to remain in the oven until
they are well browned.

BRIOCHE DESSERT

Fill muffin pans about 1/2 full with the brioche mixture. Allow it to
rise nearly to the top, bake in a slow oven, remove when sufficiently
baked, and cool. Remove the center from each mold, leaving a shell. The
centers may be toasted and served separately. Put a teaspoonful or two
of any desirable preserves or marmalade into the shells, fill with
sweetened and flavored whipped cream, and over the top sprinkle chopped
nuts. This dessert should be prepared just before serving.

BRIOCHE PUDDING

Take enough of the brioche sponge to fill a good-sized mold two-thirds
full. Work into this 1/2 cupful of raisins cut into small pieces, 1/4
cupful of candied cherries, 1/2 cupful of chopped nuts, and 1/4 cupful
of coconut. Place in a mold and allow it to rise until the mold is
nearly full. Bake from 45 minutes to 1 hour, turn out of the mold, and
allow to become cold. Cut into thick slices with a knife that has been
heated in the flame, and serve with apricot or pineapple sauce.

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Butter Cake Recipe

2005-09-20T08:26:00.000-07:00

Butter Cake Recipes

ONE-EGG CAKE.--One of the most economical cakes that can be made is
the one-egg cake given in the accompanying recipe. However, when only
one egg is used, a comparatively small quantity of cake mixture is the
result. If it is desired to make a layer cake of this mixture, it will
be necessary to double the quantities of the ingredients.

ONE-EGG CAKE

1/4 c. butter

1/2 c. sugar

1 egg

1-1/2 c. flour

3 tsp. baking powder

1/2 c. milk

1 tsp. vanilla

Cream the butter, add the sugar gradually, beat the egg, and add it. Mix
and sift the flour and baking powder. Add the milk and the flour
alternately until all the flour and liquid are added. Add the vanilla.
Bake in a shallow loaf pan, making a single layer. Ice with any
desirable icing.

62. PLAIN LAYER CAKE.--As a layer cake is usually iced over the top and
contains an icing or a filling of some kind between the layers, a
plain-cake mixture, such as that given in the accompanying recipe, is
the most suitable kind.

PLAIN LAYER CAKE

1/2 c. butter

1-1/4 c. sugar

3 eggs

3 c. flour

5 tsp. baking powder

1 c. milk

1 tsp. vanilla

Cream the butter, add the sugar gradually, beat the eggs well, and add
to the mixture. Sift the flour and baking powder together and add
alternately with the milk, adding milk first. Add the vanilla, pour into
layer-cake pans and bake. Ice with any kind of icing.

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RICE WITH MUSHROOMS RECIPE

2005-08-15T13:51:00.000-07:00

RICE WITH MUSHROOMS

10 mushrooms if canned, or 5 or 6 if fresh ones
3/4 of a cup of rice

Chop up a little onion, parsley, celery, and carrot together, and put
them on the fire with two tablespoons of good olive-oil. When this
sauce is colored, add two tablespoons of tomato paste, thinned with
hot water (or a corresponding quantity of tomato sauce). Season with
salt and pepper. Cut the mushrooms into small pieces, and add them to
the sauce. Cook for twenty minutes over a medium fire. Put on one
side and prepare the rice as follows:

Fry the rice with a lump of butter until dry; then add hot water, a
little at a time, and boil gently. When the rice is half cooked (after
about ten minutes) add the mushrooms and sauce, and cook for another
ten minutes. Add grated Parmesan cheese before serving.

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French Chocolate Dessert

2005-08-11T21:10:00.000-07:00

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Egg Recipes

2005-08-11T21:08:00.000-07:00

EGGS SUZETTE

Bake as many potatoes as you have persons to serve. When done, cut offthe sides, scoop out a portion of the potato, leaving a wall about ahalf inch thick. Mash the scooped-out portion, add to it a little hotmilk, salt and pepper, and put it into a pastry bag. Put a littlesalt, pepper and butter into each potato and break in a fresh egg.Press the potato from the pastry bag through a star tube around theedge of the potato, forming a border. Stand these in a baking pan andbake until the eggs are "set." Put a tablespoonful of cream sauce inthe center of each, and send to the table.

Egg Recipe - EGGS EN COCOTTE

Chop fine one good-sized onion. Cook it, over hot water, in two leveltablespoonfuls of butter. When the onion is soft add a quarter of acan of mushrooms, chopped fine, two level tablespoonfuls of flour andone cupful of stock. Stir until boiling. Add a tablespoonful ofchopped parsley, a half teaspoonful of salt and a saltspoonful ofpepper. Put a tablespoonful of this sauce in the bottom of individualcups. Break into each cup one egg. Pour over the remaining mixture.Stand the cups in a pan of hot water and bake in a moderate oven aboutfive minutes.

EGG RECIPE - STEAMED IN THE SHELL

Eggs put into hot water and kept away from the fire are much betterthan eggs actually boiled for only a short time. The greater thenumber of eggs to be cooked, the greater the amount of water that mustbe used. To cook four eggs, put them into a kettle, pour over them twoquarts of water, cover the kettle and allow them to stand for tenminutes. Lift them from the water, put them into a large bowl, coverwith boiling water, and send at once to the table. The whites will becoagulated, but should be soft and creamy, while the yolks will beperfectly cooked. If you should add six eggs to this volume of water,lengthen the time of standing. A single egg, dropped into a quart ofwater, must stand five minutes.

Egg Recipe - BIRDS' NESTS

Separate the eggs, allowing one to each person. Beat the whites to astiff froth. Heap them into individual dishes, make a nest, or hole,in the center. Drop into this a whole yolk. Stand the dish in a pan ofwater, cover, and cook in the oven about two or three minutes. Dustlightly with salt and pepper, put a tiny bit of butter in the centerof each, and send at once to the table. This is one of the mostsightly of all egg dishes.

Baked Bananas Recipe

2005-08-09T09:47:00.000-07:00

Baked Bananas

Put into a bowl three tablespoonfuls of butter, six of sugar, and
three of wine. Set the bowl in hot water to melt the butter. Peel
the fruit and lay it in a baking pan. Pour over it the mixture in the
bowl, and bake half an hour, basting several times.

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Old Fashioned Potato Salad Recipe

2005-07-26T05:55:00.000-07:00

OLD-FASHIONED POTATO SALAD
(Sufficient to Serve Four)

2 c. sliced boiled potatoes
1/4 c. water
2 thin slices bacon
Salt
1 Tb. flour
Pepper
1/2 c. vinegar
2 Tb. parsley, chopped

Slice cold boiled potatoes into medium thick slices. Cut the strips of
bacon into small cubes and fry until crisp in a frying pan. Stir the
flour into the hot fat, and to this add the vinegar and water. Season
this dressing well with salt and pepper and pour it hot over the
potatoes, mixing carefully so as not to break the slices. Add the
chopped parsley last. Serve warm if desired, or allow it to cool
before serving.

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COCOA FROSTING

2005-07-20T08:58:00.000-07:00

COCOA FROSTING

4 teaspoonfuls of Baker's Cocoa,
2 tablespoonfuls of cold water,
3 tablespoonfuls of hot water,
1/2 a teaspoonful of vanilla,
About 1-3/4 cups of confectioners' sugar.

Put the cocoa in a small saucepan; add the cold water and stir until
perfectly smooth; then the hot water, and cook for one or two minutes,
add vanilla and a speck of salt, then stir in enough sugar to make it
stiff enough to spread nicely. Beat until smooth and glossy and free
from lumps.

If too thick, add a little cold water. If not thick enough, add a little
sugar. Never make a frosting so stiff that it will have to be made
smooth with a wet knife. It is better to let it run to the sides of the
cake. For frosting sides of the cake, make a little stiffer.

This frosting never cracks as an egg frosting, but is hard enough to cut
nicely.

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MERINGUE

2005-07-20T08:55:00.000-07:00

MERINGUE

2 eggs (whites),
Pinch of salt,
4 level tablespoonfuls of sugar,
1 teaspoonful of vanilla.

Add salt to eggs and beat in a large shallow dish with fork or egg-whip
until stiff and flaky and dish can be turned upside down. Beat in the
sugar slowly, then the vanilla, and beat until the dish can be turned
upside down.

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EGGS BERNAISE

2005-07-19T08:53:00.000-07:00

EGGS BERNAISE

6 whole eggs
4 yolks of eggs
4 tablespoonfuls of stock
4 tablespoonfuls of olive oil
1 tablespoonful of chopped parsley
1 tablespoonful of tarragon vinegar
1 tablespoonful of butter
1 tablespoonful of flour
1/2 cupful of strained tomato
1 teaspoonful of onion juice
1/2 teaspoonful of salt

Put the stock, yolks of eggs and olive oil into a saucepan, stir over
hot water until you have a thick, smooth sauce like mayonnaise; take
from the fire, and when slightly cool stir in the tarragon vinegar and
parsley. Rub the butter and flour together, add the tomato, and when
boiling add a palatable seasoning of salt and pepper. Toast six halves
of English muffins or squares of bread. Heat a platter, butter the
toast, put it on the hot platter, and poach the eggs. Put one poached
egg on each slice of toast, fill the bottom of the dish with tomato
sauce and put a tablespoonful of Bernaise sauce on top of each egg.
These may be garnished with a little chopped truffle, or a little
chopped parsley.

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EGGS MONTE BELLO

2005-07-19T08:52:00.000-07:00

EGGS MONTE BELLO

6 eggs
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of strained tomato
1 teaspoonful of onion juice
1/2 teaspoonful of salt
1 saltspoonful of pepper

Put about two quarts of water into a small deep saucepan; when boiling
very hard drop in, one at a time, the eggs. In dropping them in, the
white will fold over the yolk and make the eggs round. Push them to
the back of the stove to stand for two minutes. Lift them with a
skimmer, dip them in an egg beaten with a tablespoonful of water, dust
them with bread crumbs and fry them in deep hot fat. You cannot use a
frying basket. Just drop them in the fat, and as they are browned lift
them out onto soft paper to drain. Rub the butter and flour together,
add the tomato and seasoning; when boiling dish the eggs on a heated
platter, pour around tomato sauce and send to the table.

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Champagne Cocktail Recipe

2005-07-15T05:47:00.000-07:00

Champagne Cup I

Pour on a sliced cucumber one pint of sherry and one-half pint of brandy. Grate the rind of two lemons over a little sugar. Add it to the mixture with the juice of one lemon and the juice of three oranges, half a pint of Curacao, two bottles of seltzer, three bottles of apollinaris and three bottles of champagne. Sweeten to taste and ice well.

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CHEESE SOUFFLÉ

2005-07-12T16:32:00.000-07:00

CHEESE SOUFFLÉ
(Sufficient to Serve Six)

3 Tb. butter
4 Tb. flour
1-1/4 c. milk
3/4 c. grated cheese
Dash of paprika
1/2 tsp. salt
3 eggs

Melt the butter, add the flour, mix well, and then gradually add the
milk, which should be scalded. To this sauce add the cheese, paprika,
and salt. When thoroughly mixed, remove from the fire and add the beaten
yolks of eggs, beating rapidly. Cool and fold in the stiffly beaten
whites of the eggs. Pour into a buttered baking dish or in ramekins and
bake 20 minutes in a slow oven. Serve at once.

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EGGS MORNAY RECIPE

2005-07-10T16:34:00.000-07:00

EGGS MORNAY

6 eggs
2 tablespoonfuls of butter
2 tablespoonfuls of flour
1/2 pint of milk
1/2 teaspoonful of salt
1/2 teaspoonful of paprika
4 tablespoonfuls of grated Parmesan cheese

Rub the butter and flour together, add the milk, stir until boiling,
add the salt and paprika, and if you have it, a teaspoonful of soy;
pour half of this sauce in a shallow granite platter or baking dish.
Poach the eggs, drain them carefully, and put them over the top of the
sauce, cover with the remaining sauce, dust with Parmesan cheese and
run in the oven a moment to brown.

Poached Eggs Recipe

2005-07-10T16:29:00.000-07:00

POACHED EGGS.

Unless an egg-poacher is used, eggs are best poached in a large
frying-pan nearly filled with water. A little vinegar and salt should
be added to the water, as the eggs will then set more quickly. Each
egg should first be broken into a separate cup, and then slipped into
the rapidly boiling water; cover them up and allow them to boil only
just long enough to have the whites set, which will take about 2
minutes. Quite newly laid eggs take a little longer. Have ready hot
buttered toast, remove the eggs from the water with an egg-slice, and
slip them on the toast. Always have plates and dishes very hot for all
kinds of egg dishes. Poached eggs are also a very nice accompaniment
to vegetables, like spinach, Scotch kale, &c., when they are served
laid on the vegetables.

HONEY MUSTARD CHICKEN ROASTER

2005-07-10T06:39:00.000-07:00

HONEY MUSTARD ROASTER

Serves 8

Covering is a key technique in successful microwave
cooking. In a conventional oven a sweet honey-mustard
basting sauce could overbrown. Instead, in the microwave
it dries as the roaster skin cooks and it forms an
attractive golden glaze on the bird.

1 whole roaster (about 6 pounds)

4 tablespoons butter or margarine

1/2 cup honey

1/4 cup Dijon mustard

1/4 teaspoon curry powder

1 teaspoon salt or to taste

1/8 teaspoon ground pepper

Remove giblets from roaster. With rounded wooden picks,
fasten skin across cavity and neck openings. Place
roaster, breast side down, on microwave-safe roasting pan.
Melt butter in a 1-cup glass measuring cup by microwaving
at HIGH (100% power) 1 minute.

Stir in honey and remaining
ingredients; brush roaster with mixture and cover with wax
paper. Microwave at HIGH 5 minutes. Reduce power to
MEDIUM-HIGH (70% power) and cook 12 minutes per pound,
brushing frequently with honey mixture. Halfway through
cooking time, turn roaster breast side up; complete
cooking. Let stand, covered, 20 minutes. Test for doneness
after standing; juices should run clear with no hint of
pink when thigh is pierced. Pour drippings from utensil
into remaining sauce mixture in measuring cup; microwave at
HIGH 2 minutes or until heated through. Serve sauce with
roaster.

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COCOA FROSTING

2005-07-03T17:44:00.000-07:00

COCOA FROSTING

4 teaspoonfuls of Baker's Cocoa,

2 tablespoonfuls of cold water,

3 tablespoonfuls of hot water,

1/2 a teaspoonful of vanilla,

About 1-3/4 cups of confectioners' sugar.

Put the cocoa in a small saucepan; add the cold water and stir until

perfectly smooth; then the hot water, and cook for one or two minutes,

add vanilla and a speck of salt, then stir in enough sugar to make it

stiff enough to spread nicely. Beat until smooth and glossy and free

from lumps.

If too thick, add a little cold water. If not thick enough, add a little

sugar. Never make a frosting so stiff that it will have to be made

smooth with a wet knife. It is better to let it run to the sides of the

cake. For frosting sides of the cake, make a little stiffer.

This frosting never cracks as an egg frosting, but is hard enough to cut

nicely.

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Beef Recipes

2005-06-27T17:18:00.000-07:00

ROASTED FILLET OF BEEF

About three pounds of fillet of beef roasted in a good hot oven for forty minutes; let it be rather underdone. Take three turnips, four good-sized carrots, cut them into jardiniere slices. Cook them separately in salted water, drain them and add salt, pepper, a tiny pinch of sugar and one dessert-spoonful of butter. Dress the fillet on a long dish with the garniture of carrots and turnips, and some artichoke-bottoms cooked in water and finished with butter, also add some potatoes _chateau_. Be sure the dish is very hot. Put a little water, or, for choice, clear stock, upon the roasting-dish and pour it over the fillet.

BEEF A LA BOURGUIGNONNE

Braise three pounds of beef upon twenty little onions, ten mushrooms, and two glasses of red wine, salt, pepper, thyme and bay-leaf; cook for one and one-half hours with not too hot a fire. After that, place the beef on an oval dish; keep it hot; stir two tablespoonfuls of demi-glaze into the vegetables and let it boil up. Cut some slices of the beef, and strain the sauce over all.

CARETAKER'S BEEF

The real name of this dish is _Miroton de la Concierge_, and it is currently held that only _concierges_ can do it to perfection. Put a handful of minced onion to fry in butter; when it is nearly cooked, but not quite, add a dessert-spoonful of flour, and stir it till all is well colored. Pour on it a little gravy, or meat-juice of some kind, and let it simmer for ten minutes after it begins to steam again. Then take your beef, which must be cold, and cut in small slices; throw them in and let it all cook for a quarter of an hour, only simmering, and constantly stirring it, so that though it becomes considerably reduced it does not stick to the pan.

Food Trivia

2005-06-27T11:41:00.000-07:00

Food Trivia - bizarre rituals of the stars and "normal folk"

1)Penelope Cruz is rumored to binge on fast food before award ceremonies,in her gown, to calm her nerves.

2)Where is spilling salt considered good luck?
Japan

3)Insect Eaters:

Speaking to the people of Israel, at Lev. xi. 22, Moses directly encourages them to eat clean-feeding insects: "These ye may eat, the locust after his kind, and the bald locust after his kind, and the beetle after his kind, and the grasshopper after his kind."

4) Monkeying Around - There are some cultures that eat monkey brains fresh from a live monkey. The monkey is placed in a table with a whole in the middle. It's head is bashed and the feast begins.

5) What is the favorite topping of pizza in Japan? Squid

Ravioli Recipes

2005-06-24T09:14:00.001-07:00

Ravioli Recipes (Scroll Down)

RIBBON MACARONI
(_Pasta fatta in Casa. Fettuccini_)

2 1/2 cups of flour
2 eggs
3 tablespoons of cold water
1/2 teaspoon of salt

Put the flour on a bread-board. Make a hole in the middle of it, and
break the eggs into it. Add the water and the salt, and mix all
together with a fork until the flour is all absorbed and you have a
paste which you can roll out. Then take a rolling-pin and roll it out
very thin, about the thickness of a ten-cent piece. Leave it spread
out like this until it has dried a little. Then double it over a
number of times, always lengthwise, and cut it across in strips about
one-half inch wide. Boil two quarts of salted water, and put the
ribbons into it, and cook for ten minutes, then drain. Serve with the
meat and sauce as in receipt for Macaroni with Meat and Sauce, or with
the tomato sauce and cheese only, as desired.

RAVIOLI RECIPES WITH MEAT

Prepare the paste as in the preceding receipt.

Take whatever meat is desired--chicken, turkey, or veal--this must
always be cooked. (Left-over meat may be utilized this way.) Chop the
meat very fine, add one tablespoon of grated Parmesan cheese, one egg,
a dash of nutmeg, a dash of grated lemon-peel, one tablespoon of
butter, cold. Mix these ingredients in a bowl. Take a teaspoon of the
mixture and put it into the extended paste, about two inches from the
edge. Take another spoonful and put it about two inches away from the
first spoonful. Continue to do this until you have a row of
teaspoonfuls across the paste. Then fold over the edge of the paste so
as to cover the spoonfuls of mixture, and cut across the paste at the
bottom of them. Then cut into squares with the meat in the middle of
each square; press down the paste a little at the edges so the meat
cannot fall out. Continue to do this until all the meat and the paste
are used up.

Put the little squares of paste and meat into the boiling salted water
a few at a time, and boil for ten minutes. Serve with tomato sauce, or
butter and grated Parmesan cheese.

SWEET RAVIOLI RECIPES
(_Ravioli Dolce_)

These ravioli can be used also as a dessert by preparing them as
follows:

Take 1/2 pound of flour

1 tablespoon of butter

2 tablespoons of lard

Work this into a paste and roll out thin.

Take one-half pound of curds, add one egg, and the yolk of a second
egg, two tablespoons of granulated sugar, a few drops of extract of
vanilla. Mix well together and add to the paste as before. Then fry in
lard until a golden brown. Serve with powdered sugar.

For Award Winning Italian Cuisine click here

Ravioli Recipes

2005-06-24T09:14:00.000-07:00

Biscuit Recipes

2005-06-22T10:16:00.000-07:00

Biscuit Recipes

BUTTER BISCUITS.

Half a pound of butter.
Two pounds of flour, sifted
Half a pint of milk, or cold water.
A salt-spoonful of salt.

Cut up the butter in the flour, and put the salt to it. Wet it to
a stiff dough with the milk or water. Mix it well with a knife.

Throw some flour on the paste-board, take the dough out of the
pan, and knead it very well.

Roll it out into a large thick sheet, and beat it very hard on
both sides with the rolling-pin. Beat it a long time.

Cut it out with a tin, or cup, into small round thick cakes. Beat
each cake on both sides, with the rolling-pin. Prick them, with a
fork. Put them in buttered pans, and bake them of a light brown in
a slow oven.

Make Sweet Pastry

2005-06-20T18:52:00.000-07:00

Make Sweet Pastry

The eggs should not be beaten till after all the other ingredients
are ready, as they will fail very soon. If the whites and yolks
are to be beaten separately, do the whites first, as they will
stand longer.

Eggs should be beaten in a broad shallow pan, spreading wide at
the top. Butter and sugar should be stirred in a deep pan with
straight sides.

Break every egg by itself, in a saucer, before you put it into the
pan, that in case there should be any bad ones, they may not spoil
the others.

Eggs are beaten most expeditiously with rods. A small quantity of
white of egg may be beaten with a knife, or a three-pronged fork.

Make Sweet Pastry Rules

There can be no positive rules as to the exact time of baking each
article. Skill in baking is the result of practice, attention, and
experience. Much, of course, depends on the state of the fire, and
on the size of the things to be baked, and something on the
thickness of the pans or dishes.

Make Sweet Pastry - PUFF PASTE

Half a pound and two ounces of sifted flour.

Half a pound of the best fresh butter.

A little cold water.

This will make puff-paste for two Puddings, or for one
soup-plate Pie, or for four small Shells.

Weigh half a pound and two ounces of flour, and sift it through a
hair-sieve into a large deep dish. Take out about one fourth of
the flour, and lay it aside on one corner of your pasteboard, to
roll and sprinkle with.

Wash, in cold water, half a pound of the best fresh butter.
Squeeze it hard with your hands and make it up into a round lump.
Divide it in four equal parts; lay them on one side of your
paste-board, and have ready a glass of cold water.

Cut one of the four pieces of butter into the pan of flour. Cut it
as small as possible. Wet it gradually with a very little water
(too much water will make it tough) and mix it well with the point
of a large case-knife. Do not touch it with your hands. When the
dough gets into a lump, sprinkle on the middle of the board some
of the flour that you laid aside, and lay the dough upon it,
turning it out of the pan with the knife.

Rub the rolling-pin with flour, and sprinkle a little on the lump
of paste. Roll it out thin, quickly, and evenly, pressing on the
rolling-pin very lightly. Then take the second of the four pieces
of butter, and, with the point of your knife, stick it in little
bits at equal distances all over the sheet of paste. Sprinkle on
some flour, and fold up the dough. Flour the paste-board and
rolling-pin again; throw a little flour on the paste and roll it
out a second time. Stick the third piece of butter all over it in
little bits. Throw on some flour, fold up the paste, sprinkle a
little more flour on the dough, and on the rolling-pin, and roll
it out a third time, always pressing on it lightly. Stick it over
with the fourth and last piece of butter. Throw on a little more
flour, fold up the paste and then roll it out in a large round
sheet. Cut off the sides, so as to make the sheet of a square
form, and lay the slips of dough upon the square sheet. Fold it up
with the small pieces of trimmings, in the inside. Score or notch
it a little with the knife; lay it on a plate and set it away in a
cool place, but not where it can freeze, as that will make it
heavy.

Having made the paste, prepare and mix your pudding or pie. When
the mixture is finished, bring out your paste, flour the board and
rolling-pin, and roll it out with a short quick stroke, and
pressing the rolling-pin rather harder than while you were putting
the butter in. If the paste rises in blisters, it will be light,
unless spoiled in baking.

Then cut the sheet in half, fold up each piece and roll them out
once more, separately, in round sheets the size of your plate.
Press on rather harder, but not too hard. Roll the sheets thinnest
in the middle and thickest at the edges. If intended for puddings,
lay them in buttered soup-plates, and trim them evenly round the
edges. If the edges do not appear thick enough, you may take the
trimmings, put them all together, roll them out, and having cut
them in slips the breadth of the rim of the plate, lay them all
round to make the paste thicker at the edges, joining them nicely
and evenly, as every patch or crack will appear distinctly when
baked. Notch the rim handsomely with a very sharp knife. Fill the
dish with the mixture of the pudding, and bake it in a moderate
oven. The paste should be of a light brown colour. If the oven is
too slow, it will be soft and clammy; if too quick, it will not
have time to rise as high as it ought to do.

In making the best puff-paste, try to avoid using more flour to
sprinkle and roll with, than the small portion which you have laid
aside for that purpose at the beginning. If you make the dough too
soft at first, by using too much water, it will be sticky, and
require more flour, and will eventually be tough when baked. Do
not put your hands to it, as their warmth will injure it. Use the
knife instead. Always roll from you rather than to you, and press
lightly on the rolling-pin, except at the last.

It is difficult to make puff-paste in the summer, unless in a
cellar, or very cool room, and on a marble table. The butter
should, if possible, be washed the night before, and kept covered
with ice till you use it next day. The water should have ice in
it, and the butter should be iced as it sets on the paste-board.
After the paste is mixed, it should be put in a covered dish, and
set in cold water till you are ready to give it the last rolling.

With all these precautions to prevent its being heavy, it will not
rise as well, or be in any respect as good as in cold weather.

The handsomest way of ornamenting the edge of a pie or pudding is
to cut the rim in large square notches, and then fold over
triangularly one corner of every notch.

Fish Recipes

2005-06-20T11:10:00.000-07:00

Fish Recipes

Astachi all'Italiana (Lobster)

(sauce recipes listed below)

Ingredients: Lobsters, Velute sauce, Marsala, butter, forcemeat of fish, olives, anchovy butter, button mushrooms, truffles, lemon, crayfish, Italian sauce.

Two boiled lobsters are necessary. Cut all the flesh of one of the lobsters into fillets and put them into a saucepan with half a cup of Velute sauce (No. 2) and half a glass of Marsala, and boil for a few minutes. Put a crouton of fried bread on an oval dish and cover it with a forcemeat of fish, and on this place the whole lobster, cover it with buttered paper, and put it in a moderate oven just long enough to cook the forcemeat. Then make some quenelles of anchovy butter, olives, and button mushrooms, mix them with Italian sauce (No. 6), and garnish the dish with them, and round the crouton arrange the fillets of lobster with a garnish of slices of truffle. Add a dessert-spoonful of crayfish butter and a good squeeze of lemon juice to the sauce, and serve.

No. 2. Velute Sauce

The same as above, but use white stock, no beef, and only pheasant or fowl trimmings, button mushrooms, cream instead of glaze, and a chopped shallot.

No. 6. Italian Sauce

Ingredients: Chablis, mushrooms, leeks, a bunch of herbs, peppercorns, Espagnole sauce, game gravy or stock, lemon.

Put into a stewpan two glasses of Chablis, two tablespoonsful of mushroom trimmings, a leek cut up, a bunch of herbs, five peppercorns, and boil till it is reduced to half. In another stewpan mix two glasses of Espagnole (No. 1) or Velute sauce (No 2) and half a glass of game gravy, boil for a few minutes then blend the contents of the two stewpans, pass through a sieve, and add the juice of a lemon.

No. 1. Espagnole, or Brown Sauce

The chief ingredient of this useful sauce is good stock, to which add any remnants and bones of fowl or game. Butter the bottom of a stewpan with at least two ounces of butter, and in it put slices of lean veal, ham, bacon, cuttings of beef, fowl, or game trimmings, three peppercorns, mushroom trimmings, a tomato, a carrot and a turnip cut up, an onion stuck with two cloves, a bay leaf, a sprig of thyme, parsley and marjoram. Put the lid on the stewpan and braize well for fifteen minutes, then stir in a tablespoonful of flour, and pour in a quarter pint of good boiling stock and boil very gently for fifteen minutes, then strain through a tamis, skim off all the grease, pour the sauce into an earthenware vessel, and let it get cold. If it is not rich enough, add a little Liebig or glaze. Pass through a sieve again before using.

Cupcake Cakes

2005-06-18T12:59:00.000-07:00

Cupcake Cakes

CUP CAKES
(Sufficient for 1-1/2 Dozen Cakes)

2/3 c. butter
2 c. sugar
4 eggs
3-1/4 c. flour
4 tsp. baking powder
1/4 tsp. mace
1 c. milk
1 tsp. vanilla

Cream the butter and add the sugar. Beat the eggs and add them. Sift the
flour, baking powder, and mace together, and add alternately with the
milk. Flavor with the vanilla, put into greased and floured muffin pans,
and bake. Cover with chocolate icing and serve.

CINNAMON CUP CAKES
(Sufficient for 1 Dozen Cakes)

1/2 c. butter
1 c. sugar
2 eggs
4 tsp. baking powder
2 c. flour
1 Tb. cinnamon
1/2 c. milk

Cream the butter and add the sugar. Beat the eggs and add them. Sift the
baking powder, flour, and cinnamon together, and add alternately with
the milk. Put into greased and floured muffin pans and bake.

COCOA Cupcake Cakes
(Sufficient for 1-1/2 Dozen Cakes)

1/3 c. shortening
1-1/4 c. sugar
2 eggs
2 c. flour
1/2 c. cocoa
1/8 tsp. soda
3 tsp. baking powder
3/4 c. milk
1 tsp. vanilla

Cream the shortening and add the sugar. Beat the eggs and add them. Sift
the flour, cocoa, soda, and baking powder together and add alternately
with the milk. Flavor with the vanilla, put into greased and floured
muffin pans, and bake in a hot oven. Remove from the pans, cool, and
serve. If desired, these cakes may be iced with white icing and
sprinkled with coconut.

Cake Filling Recipes

2005-06-15T05:56:00.000-07:00

Cake Filling Recipes

Any icing used for the top of the cake mayalso be used for the filling that is put between the layers, but often,to obtain variety, an entirely different mixture is used for thispurpose. A number of recipes for cake fillings are given, and from these the chef can select the one that seems best suited to thecake with which it is to be used. As will be noted, many of them aresimilar to custard mixtures, and these, in addition to being used forcakes, may be used for filling cream puffs and éclairs. Others containfruit, or nuts, or both, while still others resemble icing, with theexception of being softer. No difficulty will be experienced in makingany of these fillings if the directions are carefully followed. Theyshould be applied to the cake in the same way as icings.

FRENCH FILLING

2 c. milk1 c. sugar1/2 c. flour1/8 tsp. salt2 eggs1 tsp. vanilla1/2 tsp. lemon extract

Heat the milk to scalding in a double boiler. Mix the sugar, flour, andsalt. Pour the hot milk over this, and stir rapidly to prevent theformation of lumps. Return to the double boiler and cook for 15 to 20minutes. Beat the eggs slightly and add them to the mixture. Cook for 5minutes longer. Add the flavoring, cool, and place between layers ofcake or use for filling cream puffs or éclairs. Half of the recipe willbe sufficient for cake filling.

CHOCOLATE FILLING

If chocolate filling is desired, melt 1-1/2 squares of chocolate and addto the French filling while it is hot.

COFFEE FILLING

A very good coffee filling may be made by scalding 2 tablespoonfuls ofcoffee with the milk, straining to remove the grounds, and then addingto French filling for flavoring.
More Cake Filling Recipes will be added soon.

Best moist chocolate cake recipes

2005-06-14T14:19:00.000-07:00

Best moist chocolate cake recipes

CHOCOLATE NUT CAKE

1/4 c. butter

1 c. sugar

1 egg

1 c. milk

2 c. flour

4 tsp. baking powder

2 sq. chocolate

1/2 c. chopped nuts

1 tsp. vanilla

Cream the butter, add the sugar gradually, beat the egg, and add it tothe mixture. Stir in alternately the milk and the flour and bakingpowder. Melt the chocolate in a double boiler and stir this into thedough. Fold in the chopped nuts, add the vanilla, and bake in a loaf ortwo rather thin layers. If baked in layers, remove them from the pansand cool. Ice the first layer with a very thick covering of white boiledicing almost as thick as the layer itself. Place the second layer ofcake on top of this and cover with another thick layer of icing.

Beer Brewing

2005-06-14T10:19:00.000-07:00

Mr. Beer Premium Home Microbrewery Kit

Mr. Beer Premium Home Microbrewery Kit. The Premium Microbrewery comes with everything to brew the best beer ever. Brew world class beer right at home. This is the most advanced and widely acclaimed home brewing system on the market. Everything you need to brew beer is right in the kit, "Just Add Water" and brew twenty 12 oz. beers each week! The first batch will be ready in just 14 days. No industrial CO2 cartriges are needed to provide pressure, beer head, or sparkle as the beer naturally carbonates in the bottle. This Microbrewery makes a great gift for any occasion.

Includes:

# A Mr. Beer Keg made of Rez-Tech Poly Vinyl Chloride. FDA compliant, it imparts no taste or flavor migration. Lightweight, shatter-resistant and easy to clean.
# Popular West Coast Pale Ale, a mild beer with a full body and great taste.
# OneStep Cleanser - keeps the brewing process simple and fun
# 8 - 1 L reusable P.E.T. bottles with caps and labels
# Complete and simple instructions
# "Brewing with Mr. Beer" a brewing guide with over 80 delicious recipes.
Manufacturer No.: 20028

Wedding Cake Recipes

2005-06-14T08:04:00.000-07:00

WEDDING CAKE RECIPES

2 lb. sultana raisins
1 lb. dates, chopped
1 lb. citron, cut into thin strips
1 lb. figs, chopped
1 lb. butter
1 lb. sugar
8 eggs
1 lb. flour
1/2 tsp. soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
1/2 c. grape juice

Prepare the fruits and dredge with one-third cupful of the flour. Creamthe butter, add the sugar gradually, and beat together thoroughly.Separate the eggs, beat the yolks until they are thick andlemon-colored, and add to the sugar and butter. Sift the flour, soda,and spices together, and add to the mixture. Fold in the egg whitesbeaten stiff, add the grape juice, and fold in the fruits. Bake for 2 hours ina slow oven in small loaf pans lined with cooking paper and containing about a1/2 inch layer of flour in the bottom, or steam for 3 hours and thenbake for a short time in a moderate oven.

Butter Cake Recipes

2005-06-13T07:09:00.000-07:00

Cake Baking

2005-06-11T19:33:00.000-07:00

Cake Baking

In cake making, as in the preparation of other dishes, a systematicplan must be followed if good results are desired. A chef cannotexpect to have a successful cake if she has to stop during the mixing toget some of the ingredients or some of the utensils ready.

Before themixing is begun, all the utensils and ingredients should be collectedand any of the ingredients that require special preparation should beprepared. Then, if the recipe is correct, if the ingredients aremeasured accurately and combined correctly, and if the baking is doneproperly, success in cake making is assured.

The first thing to be done, when a cake is to be made, is to readthe recipe to determine just what is required and to find out whetherall the ingredients called for are in supply. With this done, all theutensils should be placed conveniently on the table and the ingredientscollected and measured. Some authorities advise the weighing of theingredients in cake because weight is always regarded as more accuratethan measure.

If a recipe calls for weights, it will be found easier touse them than to try to change them to measure; but when a reciperequires measures, and does not state weights, it would be unwise toattempt to use scales for measuring.

Baking Tips

2005-06-11T19:21:00.000-07:00

In cake making, as in the preparation of other dishes, a systematic
plan must be followed if good results are desired. A chef cannot
expect to have a successful cake if she has to stop during the mixing to
get some of the ingredients or some of the utensils ready. Before the
mixing is begun, all the utensils and ingredients should be collected
and any of the ingredients that require special preparation should be
prepared. Then, if the recipe is correct, if the ingredients are
measured accurately and combined correctly, and if the baking is done
properly, success in cake making is assured.

Apple Pie Recipes

2005-06-10T13:44:00.000-07:00

Apple Pie Recipes

PIE CRUST

With one cup of flour, use one tablespoonful of lard, and a little salt; cut the lard into the flour with a knife; use just enough cold water to stick it together; handle as little as possible. If wanted richer, add some butter when rolling out.

APPLE PIE

1 qt. apples 1/2 to 3/4 c. sugar Salt 1/2 tsp. cinnamon or 1/4 tsp. nutmeg Lemon juice

After the pan has been covered with the paste, peel the apples, cut them into pieces of the desired size, and place them into the paste in sufficient quantity to heap the pan. In the process of cooking, there will be a certain amount of shrinkage caused by the apple juice filling in the spaces as the apples cook and soften; therefore, in order to have a pie thick enough when it is baked, the apples must be heaped in the pan before baking. Sprinkle the apples with the sugar, to which has been added the nutmeg or the cinnamon. Sprinkle lightly with salt, add 1 teaspoonful of lemon juice, and, if the apples seem dry, a few tablespoonfuls of water. Dot with butter, wet the edges of the under crust, and place the top crust in position. Bake for about 45 minutes in a moderate oven.

CHEESE FONDUE

2005-06-10T13:27:00.000-07:00

CHEESE FONDUE

(Sufficient to Serve Six)

1 1/2 c. soft bread crumbs

1 1/2 c. grated cheese

1 c. hot milk

4 eggs

1/2 tsp. salt

Mix the bread crumbs and cheese, and add them to the hot milk, beaten egg yolks, and salt. Fold in the stiffly beaten egg whites. Bake in a buttered baking dish for about 30 minutes in a moderate oven. Serve at once.

Cake Recipes

2005-06-10T13:24:00.000-07:00

Cake Recipes
Queen's Cake.

One cupful of butter, a pint of sugar, a quart of flour, four eggs,half a gill of wine, of brandy and of thin cream, one pound of fruit,spice to taste. Warm the liquids together, and stir quickly into thebeaten sugar, butter and egg; add the flour; finally add the fruit.Bake in deep pans in a moderate oven.

Composition Cake.

One and one-half quarts of flour, half a pint of sour milk, one pintof butter, three-fourths of a quart of sugar, eight eggs, one wine-glass of wine and one of brandy, one scant teaspoonful of soda, onecupful of raisins, stoned and chopped; two pounds of currants, half apound of citron, a nutmeg, two teaspoonfuls of cinnamon, one ofallspice, one of mace, half a teaspoonful of clove. Beat the butter toa cream, and add the sugar, gradually, the well-beaten eggs, thespice, wine and brandy. Dissolve the soda in a table-spoonful of hotwater; stir into the sour milk, and add to the other ingredients. Thenadd the flour, and lastly the fruit. Bake two hours in well-butteredpans in a moderate oven. This will make three loaves.

Ribbon Cake.

Two cupfuls of sugar, one of butter, one of milk, four of flour(rather scant), four eggs, half a teaspoonful of soda, one of cream oftartar. Beat the butter to a cream. Add the sugar, gradually, beatingall the while; then the flavoring (lemon or nutmeg). Beat the eggsvery light. Add them and the milk. Measure the flour after it has beensifted. Return it to the sieve, and mix the soda and cream of tartarwith it. Sift this into the bowl of beaten ingredients. Beat quicklyand vigorously, to thoroughly mix, and then stop. Take three sheetpans of the same size, and in each of two put one-third of themixture, and bake. To the other third add four teaspoonfuls ofcinnamon, a cupful of currants and about an eighth of a pound ofcitron, cut fine. Bake this in the remaining pan. When done, take outof the pans. Spread the light cake with a thin layer of jelly, whilewarm. Place on this the dark cake, and spread with jelly. Place theother sheet of light cake on this. Lay a paper over all, and then athin sheet, on which put two irons. The cake will press in about twohours.

Regatta Cake.

Two pounds of raised dough, one pint of sugar, one cupful of butter,four eggs, a nutmeg, a glass of wine, a teaspoonful of saleratus, onepound of raisins. Mix thoroughly, put in deep pans that have beenthoroughly greased, and let it rise half an hour, if in very warmweather, or fifteen minutes longer, if in cold weather. Bake in amoderate oven.

DEVILED EGGS

2005-06-09T21:47:00.000-07:00

DEVILED EGGS

Hard-boil twelve eggs. Remove the shells. Cut the eggs into halves, crosswise. Take out the yolks without breaking the whites. Press the yolks through a sieve. Add four tablespoonfuls of finely chopped chicken, tongue or ham. Add a half teaspoonful of salt, a saltspoonful of pepper and two tablespoonfuls of melted butter. Rub the mixture. Form it into balls the size of the yolks and put them into the places in the whites from which the yolks were taken. Put two halves together, roll them in tissue paper that has been fringed at the ends, giving each a twist. If these balls are made the size of the yolk, and put back into the whites, they may be placed on a platter, heated, and served on toast, with cream sauce; then they are very much like the eggs Bernhardt.

DEVILED EGG SALAD

6 eggs

1 head of lettuce

1 pimiento

1 teaspoonful of onion juice

1/2 teaspoonful of paprika

1/2 cupful of chopped boiled tongue

1 saltspoonful of salt

1 saltspoonful of pepper

Hard-boil the eggs, throw them into cold water, remove the shells, cut them lengthwise. Take out the yolks without breaking the whites. Rub the yolks through a sieve into a bowl, then add the tongue and all the seasoning. If the mixture is dry add a tablespoonful or two of cream or olive oil. Roll the mixture into balls that will fit the spaces from which they were taken in the whites, making each ball round. Arrange the lettuce over a platter, stand the whites in the lettuce, and at serving time baste thoroughly with French dressing.

BRIOCHE RECIPE

2005-06-09T21:40:00.001-07:00

BRIOCHE

1 c. milk

1-1/2 yeast cakes

1/2 c. sugar

2/3 c. butter

4-1/2 c. flour

3 egg yolks

3 whole eggs

1/2 tsp. lemon extract

Scald the milk, cool until lukewarm, and then add the yeast cakes. When they are thoroughly dissolved, add the sugar, the butter, which has been softened but not melted, and half of the flour. Add the egg yolks and beat with the hands. Add the eggs one at a time and when all have been beaten in thoroughly, continue to add more flour. After all of the flour and also the lemon extract have been added and the mixture is of a consistency to knead, allow it to rise for 6 hours. Punch down and place in the ice box or some other cool place overnight. In the morning, the mixture will be ready to bake in whatever shape is desirable.

The four recipes that follow show various ways in which the brioche may be used to make attractive as well as appetizing desserts.

BRIOCHE RECIPE

2005-06-09T21:40:00.000-07:00

Beef Recipes

2005-06-09T21:38:00.000-07:00

Pound Cake Recipe

2005-06-09T07:39:00.000-07:00

Pound Cake Recipe

One pound of flour, sifted. One pound of white sugar, powdered and sifted. One pound of fresh butter. Ten eggs. Half a glass of wine Half a glass of brandy }mixed. Half a glass of rose-water / Twelve drops of essence of lemon. A table-spoonful of mixed mace and cinnamon. A nutmeg, powdered.

Pound the spice and sift it. There should be twice as muchcinnamon as mace. Mix the cinnamon, mace, and nutmeg together.

Sift the flour in a broad pan, or wooden bowl. Sift the powderedsugar into a large deep pan, and cut the butter into it, in smallpieces. If the weather is very cold, and the butter hard, set thepan on the stove for a few minutes; but if the butter is toowarm, the cake will be heavy. Stir the butter and sugar together,with a wooden stick, till they are very light, and white, and looklike cream.

Beat the eggs in a broad shallow pan with a wood egg-beater orwhisk. They must be beaten till they are thick and smooth, and ofthe consistence of boiled custard.

Pour the liquor and rose-water, gradually, into the butter andsugar, stirring all the time. Add, by degrees, the essence oflemon and spice.

Stir the egg and flour alternately into the butter and sugar, ahandful of flour, and about two spoonfuls of the egg (which youmust continue to beat all the time,) and when all is in, stir thewhole mixture very hard, for near ten minutes.

Butter a large tin pan, or a cake mould with an open tube risingfrom the middle. Put the mixture into it as evenly as possible.Bake it in a moderate oven, for two, or three, or four hours, inproportion to its thickness.

When you think it is nearly done, thrust a fork into it, down to the bottom. If the fork comes out clean and dry,the cake is almost baked. When quite done, it will shrink from shesides of the pan, and cease making a noise. Then take off the lid, and let thecake remain in the oven to cool gradually.

You may ice it either warm or cold. Before you put the icing on alarge cake, dredge the cake all over with flour, and then wipe theflour off; this will make the icing stick on better--If you havesufficient time, the appearance of the cake will be much improvedby icing it twice. Put on the first icing soon after the cake istaken out of the oven, and the second the next day when the firstis perfectly dry. While the last icing is wet, ornament it withcoloured sugar-sand or nonpareils.

EGG PUDDING

2005-06-09T05:51:00.000-07:00

EGG PUDDING

6 eggs
6 slices of bread
1 tablespoonful of chopped parsley
2 tablespoonfuls of chopped chives
2 tablespoonfuls of butter
1 tablespoonful of flour
1/2 pint of milk
1/2 teaspoonful of salt
1 saltspoonful of white pepper

Break the eggs in a bowl, add all the seasoning. Rub the butter and
flour together, add the milk, stir until boiling, and then add this to
the eggs; beat together until thoroughly mixed. Crumb the bread,
removing the crusts; stir this in at last. Turn into a buttered baking
dish, cover with grated cheese, and bake in the oven until thoroughly
"set" and a nice brown. It makes an exceedingly good, easily digested
luncheon or supper dish for children.

EGGS SUZETTE

2005-06-09T05:50:00.000-07:00

Free Cake and Candy Recipes

2005-06-07T17:15:00.000-07:00

If you love chocolate then prepare to indulge yourself with free recipes and chocolate making instructions. From fondues to fondant, enjoy easy to understand and create lessons and recipes.

This site is in loving memory of Angela Christakos,whose passion was creating delicious chocolate desserts and candies and in cake decoration. She graduated on the Dean's List at the Culinary Institute of America, externed in Singapore and ran the front and back of the house at Christini's Ristorante Italiano in Orlando, Florida. She was killed April 30, 2005 in a motorcycle accident.

She will be missed by all who knew her.

A portion of all proceeds from this site will be dedicated, in her memory, to creating a culinary scholarship program.

Angel Food Cake Recipes

2005-06-07T17:06:00.000-07:00

ANGELS FOOD CAKE. FLORENCE ECKHART.

The whites of ten eggs, one and a half tumblers of granulated sugar,one tumbler of flour; a heaping teaspoon of cream tartar, a pinch ofsalt. Put through the sieve twice. Take one-half of eggs, and stirin one-half the sugar; beat until they have a gloss; then add theother half of eggs, and the rest of the sugar. Beat again; then addthe flour and cream tartar. Stir up lightly. Flavor with almond.Bake one hour in slow oven.

ANGEL CAKE. MRS. C. C. STOLTZ.

Whites of nine large or ten small fresh eggs, one and one-fourth cupssifted granulated sugar, one cup sifted flour, one-half teaspoonfulcream tartar; a pinch of salt added to eggs before beating. Aftersifting flour four or five times, measure and set aside one cup; thensift and measure one and one fourth cups granulated sugar; beat whitesof eggs about half; add cream tartar and beat until very, very stiff.Stir in sugar, and then flour, very lightly. Put in pan in moderateoven at once, and bake from thirty-five to fifty minutes.

ANGEL FOOD CAKE. MISS NELLIE LINSLEY.

Whites of eleven eggs, one cup of flour, one and one-half cups ofgranulated sugar, one teaspoonful of cream tartar, one teaspoonful ofalmond extract, one-half teaspoonful of salt. Sift sugar once; flourthree times; add cream tartar to flour, and sift three times. Bakeforty minutes.

Polenta Recipe

2005-06-07T08:27:00.000-07:00

POLENTA
(_Indian Meal_)

3/4 of a cup of yellow Indian meal (fine)
3 cups of water

Put the water into a granite or iron saucepan, add salt. When it
begins to boil add the Indian meal, little by little. Keep stirring
constantly as you pour it in, to prevent lumps. Boil for one-half
hour, stirring constantly over a moderate fire. If desired, a little
more water may be added if preferred not so thick. Add grated cheese
and butter.

Risotto Recipe with Ham

2005-06-07T08:26:00.000-07:00

RISOTTO WITH HAM

Cut into small pieces one ounce of raw ham, fat and lean. Chop up fine
a small piece of onion, and put it with the ham into a frying-pan with
one-half a tablespoon of butter. Fry slowly until the ham and onions
are golden. Then add one-half cup of uncooked rice; when it has cooked
for a few minutes, add twice its height of bouillon (or water), salt
and pepper, a dash of nutmeg, and mix well and allow it to boil for
twenty minutes over a good fire. Then take off the stove, add two
tablespoons of butter and two tablespoons of Parmesan cheese grated;
mix well and serve.

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Roast Chicken Recipe

2005-06-06T19:10:00.000-07:00

Roast Chicken.

Clean the chicken, and stuff the breast and part of the body with dressing made as follows: For a pair of chickens weighing between seven and eight pounds, take one quart of stale bread (being sure not to have any hard pieces), and break up in very fine crumbs. Add a table-spoonful of salt, a scant teaspoonful of pepper, a teaspoonful of chopped parsley, half a teaspoonful of powdered sage, one of summer savory and a scant half cupful of butter. Mix well together. This gives a rich dressing that will separate like rice when served. Now truss the chickens, and dredge well with salt. Take soft butter in the hand, and rub thickly over the chicken; then dredge rather thickly with flour. Place on the side, on the meat rack, and put into a hot oven for a few moments, that the flour in the bottom of the pan may brown.

When it is browned, put in water enough to cover the pan. Baste every fifteen minutes with the gravy in the pan, and dredge with salt, pepper and flour. When one side is browned, turn, and brown the other. The last position in which the chicken should bake is on its back, that the breast may be nicely frothed and browned. The last basting is on the breast, and should be done with soft butter, and the breast should be dredged with flour.

Putting the butter on the chicken at first, and then covering with flour, makes a paste, which keeps the juices in the chicken, and also supplies a certain amount of rich basting that is absorbed into the meat. It really does not take as much butter to baste poultry or game in this manner as by the old method of putting it on with a spoon after the bird began to cook. The water in the pan must often be renewed; and always be careful not to get in too much at a time.

It will take an hour and a quarter to cook a pair of chickens, each weighing between three and a half and four pounds; anything larger, an hour and a half. A sure sign that they are done is the readiness of joints to separate from the body.

Gravy for chickens:

Wash the hearts, livers, gizzards and necks and put on to boil in three pints of water; boil down to one pint. Take them all up. Put the liver on a plate, and mash fine with the back of the spoon; return it to the water in which it was boiled. Mix two table-spoonfuls of flour with half a cupful of cold water. Stir into the gravy, season well with salt and pepper, and set back where it will simmer, for twenty minutes. Take up the chickens, and take the meat rack out of the pan. Then tip the pan to one side, to bring all the gravy together. Skim off the fat. Place the pan on top of the stove and turn into it one cupful of water. Let this boil up, in the meantime scraping everything from the sides and bottom of the pan. Turn this into the made gravy, and let it all boil together while you are removing the skewers and strings from the chickens.

Sweet Ravioli

2005-06-04T14:13:00.000-07:00

SWEET RAVIOLI
(_Ravioli Dolce_)

These ravioli can be used also as a dessert by preparing them as
follows:

Take 1/2 pound of flour
1 tablespoon of butter
2 tablespoons of lard

Work this into a paste and roll out thin.

Take one-half pound of curds, add one egg, and the yolk of a second
egg, two tablespoons of granulated sugar, a few drops of extract of
vanilla. Mix well together and add to the paste as before. Then fry in
lard until a golden brown. Serve with powdered sugar.

Sandwich Recipes

2005-06-03T08:41:00.000-07:00

TOASTED CHEESE SANDWICHES

The filling for the toasted cheese sandwiches calls for a cup of soft,mild cheese, finely cut, and stirred over the fire with a tablespoon ofbutter until the cheese is melted. Enough milk to moisten, perhaps notmore than one-eighth of a cup, is then added, with salt, mustard, andpaprika to taste, and the whole is stirred until creamy and smooth.Slices of bread are very thinly buttered, the cheese mixture spread ongenerously, each slice covered with another slice, and set away untilthe filling cools and hardens, when the sandwiches are toasted on bothsides and served hot.

Pasta Recipes

2005-06-03T08:39:00.000-07:00

Macaroni with Tomatoes

Ingredients:

Macaroni,

tomatoes,

butter,

onion,

basil,

pepper,

salt.

Fry half an onion slightly in butter, and as soon as it is coloured add a puree of two big cooked tomatoes. Then boil quarter of a pound of macaroni separately, drain it and put it in a deep fireproof dish, add the tomato puree and three tablespoonsful of grated Parmesan and Cheddar mixed, and cook gently for a quarter of an hour before serving. This dish may be made with vermicelli, spaghetti, or any other Italian paste.

Macaroni alla Casalinga

Ingredients:

Macaroni,

butter,

stock,

cheese,

water,

salt,

nutmeg.

Cut up a quarter pound of macaroni in small pieces and put it in boiling salted water. When sufficiently cooked, drain and put it into a saucepan with two ounces of butter, add good gravy or stock, three tablespoonsful of grated Parmesan and Cheddar mixed, and a tiny pinch of nutmeg. Stir over a brisk fire, and serve very hot.

Macaroni al Sughillo

Ingredients:

Macaroni,

stock,

tomatoes,

sausage,

cheese.

Half cook four ounces of macaroni, drain it and put it in layers in a fireproof dish, and gradually add good beef gravy, four tablespoonsful of tomato puree, and thin slices of sausage. Sprinkle with grated Parmesan and Cheddar, and cook for about twenty minutes. Before serving pass the salamander over the top to brown the macaroni.

OLD-FASHIONED POTATO SALAD

2005-06-02T08:54:00.000-07:00

SOUR-CREAM SALAD DRESSING

2005-06-02T08:52:00.000-07:00

SOUR-CREAM DRESSING

2 Tb. butter
1/3 c. vinegar
3 Tb. flour
1 c. sour cream
2 Tb. sugar
2 eggs
1 tsp. salt
1 c. whipped cream

Melt the butter in the upper part of a double boiler, add the flour,
sugar, salt, vinegar, and sour cream. Cook together over the flame until
the mixture thickens. Beat the egg yolks and add them to this. Place in
the lower part of the double boiler and cook until the egg yolks
thicken. Beat the egg whites and fold them with the whipped cream into
the salad dressing. Cool and serve.

THOUSAND ISLAND DRESSING RECIPE

2005-06-02T08:51:00.000-07:00

THOUSAND ISLAND DRESSING

1 c. mayonnaise dressing
2 Tb. chopped green pepper
1/4 c. chilli sauce
1 Tb. chopped onion
2 Tb. chopped pimento
1 hard-cooked egg

Into the mayonnaise stir the chilli sauce, pimiento, pepper, and onion,
and lastly, add the hard-cooked egg chopped into fine pieces. Chill
and serve.

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French Dressing

2005-06-02T08:50:00.000-07:00

FRENCH DRESSING

3/4 tsp. salt
1/4 tsp. mustard
1/4 tsp. pepper
3 Tb. vinegar
1/4 tsp. paprika
1/2 c. oil

Measure the dry ingredients and place them in a bowl. Measure the
vinegar and oil and add them to the dry ingredients. If possible, place
a piece of ice the size of a walnut in the bowl. Beat with a fork until
the ingredients are thoroughly mixed and the oil and vinegar form an
emulsion that will remain for a short time. The ingredients will
separate if the dressing is allowed to stand, but the colder they are,
the more easily will the emulsion form and the longer will it remain. If
ice cannot be used, have the ingredients as cold as possible before
mixing them.

MARINATING SALAD INGREDIENTS

2005-06-02T08:49:00.000-07:00

MARINATING SALAD INGREDIENTS

To improve the flavor of such salads
as chicken, veal, lobster, or crab, the ingredients are usually
marinated with a sour dressing of some description before the salad
dressing is added.

The seasoning of meat or fish by means of vinegar or
French dressing. The preparation used to marinate salad ingredients may
be plain vinegar to which salt and pepper are added, or it may be a
French dressing, which is prepared by mixing vinegar, olive oil, salt,
and pepper in the proper proportions. Whichever preparation is used
should be poured over the materials after they are cut or prepared for
the salad, and only enough to moisten each piece slightly should be
used. The ingredients should then be carefully mixed with the dressing
to avoid breaking or crushing them and should be allowed to stand in a
cold place for a few minutes. Then they should be drained so that none
of the material used to marinate them remains on the salad when the
other dressing is added. With this done, the salad is ready for whatever
salad dressing is to be used.

PREPARING FRUIT FOR SALADS

2005-06-02T08:48:00.000-07:00

PREPARING FRUIT FOR SALADS

After fruits have been carefully
cleaned, they are ready to be peeled and cut into pieces of the size
desired for the salad. An effort should always be made to have the
pieces equal in size, similar in shape, and not too small. They should
be peeled in an economical way, but at the same time should be prepared
as attractively as possible.

In the preparation of oranges for a salad, the fruit is peeled as if
it were an apple, the peeling being cut deeply enough to remove the skin
that covers the sections. After the entire orange is peeled, the
contents of each section should be removed by passing a sharp knife as
closely as possible to the skin between the sections and then taking out
the pulp without any of this skin. The sections may then be used whole
or cut into pieces.

Grapefruit may be prepared in the same way as oranges. Upon the removal
of the whole sections, they may be left whole or they may be cut once or
twice, depending on the kind of salad and the appearance desired. When
grapefruit or oranges are prepared in this manner, they make a much more
agreeable ingredient for fruit salad than when they are simply cut into
chunks and the tough skin is allowed to remain on the pieces. No waste
need be permitted in this process, for the juice may be extracted from
what remains after the sections have been removed by pressing it in a
fruit press or by any other means and then utilized in the making of the
salad dressing or kept for some other purpose.

Bananas, which are often used in salads, should be peeled, any bruised
or decayed portions should be removed, and the surface should then be
scraped slightly with a paring knife in order to remove the pithy
surface, which, when eaten, has a puckery, disagreeable effect.

CLEANING AND FRESHENING SALAD INGREDIENTS

2005-06-02T08:46:00.000-07:00

CLEANING AND FRESHENING SALAD INGREDIENTS

In the making of a
salad, the cleaning of the ingredients used is a very important part of
the work. While nothing should be wasted in the process of preparation,
decayed or discolored leaves, stems, or parts of fruits and vegetables
should, of course, be removed. Every lettuce leaf and every part of
other salad vegetables should be looked over carefully and washed
separately in cold water. To accomplish this, the stalks or leaves must
be taken apart after the root is cut off. Then, before they are used,
they should be examined carefully again in order to make sure that no
small bugs nor worms and no dirt remain on them. Such vegetables will
become crisp if they are allowed to remain in cold water long enough to
bring back their natural freshness. A little ice added to the water
helps to accomplish this more quickly. It should be remembered, however
that lettuce leaves bruise and break easily and so must be handled
carefully if the best appearance is desired.

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EGGS A LA VALENCIENNE

2005-06-01T14:07:00.000-07:00

EGGS A LA VALENCIENNE

6 eggs
1 pint of dry boiled rice
1/2 pint of strained tomato
2 mushrooms
2 tablespoonfuls of grated Parmesan cheese
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 saltspoonful of grated nutmeg
1/2 teaspoonful of paprika
1 teaspoonful of salt
1/2 saltspoonful of pepper

Rub the butter and flour together, add the strained tomato, stir until
boiling, add the mushrooms, sliced, salt, paprika, nutmeg and pepper.
Take a granite or silver platter, put in two tablespoonfuls of butter
extra, let the butter melt and heat; break into this the eggs, being
very careful not to break the yolks. Let the eggs cook in the oven
until "set." Then put around the edge of the dish as a garnish the
boiled rice, pour over the eggs the tomato sauce, dust the top with
the Parmesan cheese and send at once to the table.

Seven Steps to Woo Your Client and Seal the Deal

2005-06-01T14:02:00.000-07:00

Seven Steps to Woo Your Client and Seal the Deal

Wooing a client is an art form. It includes setting the stage, building rapport and convincing them that you or your company is the only one for the job. Confidence is key, as is knowing what to do and what not to do.

When wooing a client:

1) Dress appropriately. If you are going out to an important, dinner dress the part. Shorts in a four or five star restaurant won’t cut it. Call the restaurant ahead of time and see what is appropriate.

2) If the head of the company has had articles written about him, do your research. Find out his or her likes and dislikes.

3) Research the company thoroughly. Know what their business creed is. Find out as much as possible about what their values are.

4) If this is a first time meeting, in their home, dress business casual and if appropriate bring a tasteful gift. Cocktail parties are, naturally, more formal and your dress should reflect that. A nice bottle of wine is always a nice touch.

5)Keep eye contact and act naturally. Matching their movements and meeting their eyes creates a sense of trust.

6) If at all possible, save business conversation for after the meal. Sharing a meal creates rapport plus at the end of a meal most people are more relaxed.

7) Listen more than you speak. There will be less of a chance of offending your client, you will seem genuinely interested in them and their company and they may reveal details to you that other long winded companies courting their attention will completely miss out on.

Remember to make your encounters about them and their needs. Pay attention to how you and your company can serve them and the rest will follow. You are building a relationship with this company make sure that it is strong from the beginning.

Chris Christini, one of the foremost restauranteurs in the country, has seen more multi million dollar deals made than most and has come up with seven deal makers or breakers. To see where some of the top businesses and celebrities go to seal their deals. Click on http://www.christinis.com

Filling and Icing for Eclairs Recipe

2005-06-01T13:59:00.000-07:00

FILLING NO. 1.--Mix in a bowl half a pint of rich cream, one teaspoonful
of vanilla, and four tablespoonfuls of sugar. Place the bowl in a pan of
ice-water, and beat the cream until light and firm, using either an
egg-beater or a whisk.

FILLING NO. 2.--Put half a pint of milk into a double-boiler, and place
on the fire. Beat together until very light one level tablespoonful of
flour, half a cupful of sugar, and one egg. When the milk boils, stir in
this mixture. Add one-eighth of a teaspoonful of salt, and cook for
fifteen minutes, stirring often. When cold, flavor with one teaspoonful
of vanilla.

ICING FOR ÉCLAIRS.--Put in a small granite-ware pan half a pint of sugar
and five tablespoonfuls of cold water. Stir until the sugar is
partially melted, and then place on the stove, stirring for half a
minute. Take out the spoon, and watch the sugar closely. As soon as it
boils, take instantly from the fire and pour upon a meat-platter. Let
this stand for eight minutes. Meantime, shave into a cup one ounce of
Baking Chocolate, and put it on the fire in
a pan of boiling water. At the end of eight minutes stir the sugar with
a wooden spoon until it begins to grow white and to thicken. Add the
melted chocolate quickly, and continue stirring until the mixture is
thick. Put it in a small saucepan, and place on the fire in another pan
of hot water. Stir until so soft that it will pour freely. Stick a
skewer into the side of an éclair, and dip the top in the hot chocolate.
Place on a plate, and continue until all the éclairs are "glacéd." They
will dry quickly. Do not stir the sugar after the first half minute, and
do not scrape the sugar from the saucepan into the platter. All the
directions must be strictly followed.

Chocolate Wafer Recipe

2005-06-01T13:58:00.000-07:00

CHOCOLATE WAFERS

Grate four ounces of Chocolate, and
mix with it two tablespoonfuls of flour and one-fourth of a teaspoonful
each of cinnamon, cloves and baking powder. Separate six eggs. Add one
cupful of powdered sugar to the yolks, and beat until very light; then
add the grated yellow rind and the juice of half a lemon, and beat five
minutes longer. Now add the dry mixture, and with a spoon lightly cut in
the whites, which are first to be beaten to a stiff froth. Pour the
mixture into buttered shallow pans, having it about half an inch thick.
Bake in a moderate oven for half an hour. When the cake is cool, spread
a thin layer of currant jelly over one sheet, and place the other sheet
on this. Ice with vanilla icing; and when this hardens, cut in squares.
It is particularly nice to serve with ice-cream.

Fondant Recipe

2005-05-31T18:13:00.000-07:00

FONDANT

4 cups of granulated sugar,
1-1/2 cups of cold water,
1/4 a teaspoonful of cream of tartar, or 3 drops of acetic acid.

Stir the sugar and water in a saucepan, set on the back part of the
range, until the sugar is melted, then draw the saucepan to a hotter
part of the range, and stir until the boiling point is reached; add the
cream of tartar or acid and, with the hand or a cloth wet repeatedly in
cold water, wash down the sides of the saucepan, to remove any grains of
sugar that have been thrown there. Cover the saucepan and let boil
rapidly three or four minutes. Remove the cover, set in the
thermometer--if one is to be used--and let cook very rapidly to 240° F.,
or the soft ball degree. Wet the hand in cold water and with it dampen a
marble slab or a large platter, then without jarring the syrup turn it
onto the marble or platter. Do not scrape out the saucepan or allow the
last of the syrup to drip from it, as sugary portions will spoil the
fondant by making it grainy. When the syrup is cold, with a metal
scraper or a wooden spatula, turn the edges of the mass towards the
center, and continue turning the edges in until the mass begins to
thicken and grow white, then work it up into a ball, scraping all the
sugar from the marble onto the mass; knead slightly, then cover closely
with a heavy piece of cotton cloth wrung out of cold water. Let the
sugar stand for an hour or longer to ripen, then remove the damp cloth
and cut the mass into pieces; press these closely into a kitchen bowl,
cover with a cloth wrung out of water (this cloth must not touch the
fondant) and then with heavy paper. The fondant may be used the next
day, but is in better condition after several days, and may be kept
almost indefinitely, if the cloth covering it be wrung out of cold water
and replaced once in five or six days. Fondant may be used, white or
delicately colored with vegetable color-pastes or with chocolate, as
frosting for small cakes, or éclairs or for making candy "centers," to
be coated with chocolate or with some of the same fondant tinted and
flavored appropriately.

COCOA STICKS

2005-05-31T06:44:00.000-07:00

COCOA STICKS

6 tablespoonfuls of butter,
3/4 cup of sugar (scant),
1 egg,
1 tablespoonful of milk,
1 teaspoonful of vanilla or pinch of cinnamon,
5 teaspoonfuls of Cocoa,
1/8 teaspoonful of baking powder,
1-1/4 to 1-1/2 cups of sifted pastry flour.

Cream the butter until soft; add the sugar gradually and beat well; add
the beaten egg, milk and vanilla; mix thoroughly. Sift cocoa, baking
powder, and a pinch of salt with about one-half cup of the flour; stir
this into the mixture first, then use the remainder of the flour, and
more if necessary, to make a firm dough that will not stick to the
fingers. Set on the ice to harden. Sprinkle the board with cocoa and a
very little sugar. Use small pieces of the dough at a time, toss it over
the board to prevent sticking, roll out thin, cut in strips about
one-half inch wide and three inches long. Place closely in pan and bake
in moderately hot oven three or four minutes. Great care should be taken
in the baking to prevent burning.

It is advisable to gather the scraps after each rolling, if soft, and
set away to harden, for fear of getting in too much cocoa, thus making
them bitter.

The colder and harder the dough is, the better it can be handled;
therefore it can be made the day before using.

PERIGUEUX SAUCE

2005-05-31T06:36:00.000-07:00

SAUCE PERIGUEUX

4 tablespoonfuls of butter
1/2 pint of stock
1 glass of white wine
1/2 teaspoonful of salt
2 tablespoonfuls of flour
1 bay leaf
2 chopped truffles
1 saltspoonful of pepper
1 teaspoonful of kitchen bouquet

Chop the truffles and put them with the bay leaf and wine in a
saucepan on the back of the stove. Rub half the butter and flour
together, add the stock, stir until boiling and add one teaspoonful of
kitchen bouquet, the salt and pepper, and then the truffles; cook ten
minutes, add the remaining quantity of butter and use at once.

BECHAMEL SAUCE

2005-05-31T06:35:00.000-07:00

BECHAMEL SAUCE

2 tablespoonfuls of butter
1 yolk of an egg
1/2 cup of milk
1 saltspoonful of pepper
1 tablespoonful of flour
1/2 cup of stock
1/2 teaspoonful of salt

Rub the butter and flour together, add the stock and the milk and stir
until boiling; add the salt and pepper, take from the fire and add the
beaten yolk of the egg, heat for a moment over hot water, and it is
ready for use.

HOLLANDAISE Sauce Recipe

2005-05-31T06:33:00.000-07:00

ENGLISH DRAWN BUTTER

3 tablespoonfuls of butter
1/2 pint of boiling water
2 tablespoonfuls of flour
1/2 teaspoonful of salt
1 dash of pepper

Rub two tablespoonfuls of butter and the flour together, add the
boiling water, stir until boiling, add the salt and pepper; take from
the fire, add the remaining tablespoonful of butter and it is ready
for use. It must not be boiled after the last butter is added.

PLAIN SAUCE HOLLANDAISE

Make English drawn butter and add to it, when done, the yolks of two
eggs beaten with two tablespoonfuls of water; cook until thick and
jelly-like, take from the fire and add one tablespoonful of tarragon
vinegar or the juice of half a lemon.

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MACCAROONS

2005-05-30T06:36:00.000-07:00

MACCAROONS

Half a pound of shelled sweet almonds.
A quarter of a pound of shelled bitter almonds.
The whites of three eggs.
Twenty-four large tea-spoonfuls of powdered loaf-sugar.
A tea-spoonful of rose-water.
A large tea-spoonful of mixed spice, nutmeg, mace and cinnamon.

Blanch and pound your almonds, beat them very smooth, and mix the
sweet and bitter together; do them, if you can, the day before you
make the maccaroons. Pound and sift your spice. Beat the whites of
three eggs till they stand alone; add to them, very gradually, the
powdered sugar, a spoonful at a time, beat it in very hard, and
put in, by degrees, the rose-water and spice. Then stir in,
gradually, the almonds. The mixture must be like a soft dough; if
too thick, it will be heavy; if too thin, it will run out of
shape. If you find your almonds not sufficient, prepare a few
more, and stir them in. When it is all well mixed and stirred, put
some flour in the palm of your hand, and taking up a lump of the
mixture with a knife, roll it on your hand with the flour into a
small round ball; have ready an iron or tin pan, buttered, and lay
the maccaroons in it, as you make them up. Place them about two
inches apart, in case of their spreading. Bake them about eight or
ten minutes in a moderate oven; they should be baked of a pale
brown colour. If too much baked, they will lose their flavour; if
too little, they will be heavy. They should rise high in the
middle, and crack on the surface. You may, if you choose, put a
larger proportion of spice. [Footnote: Cocoa-nut cakes may be made
in a similar manner, substituting for the pounded almonds half a
pound of finely-grated cocoa-nut. They mast be made into small
round balls with a little flour laid on the palm of the hand, and
baked a few minutes. They are very fine.]

BAKED APPLE PUDDING

2005-05-30T06:27:00.000-07:00

BAKED APPLE PUDDING

A pint of stewed apples.
Half a pint of cream, or two ounces of butter.
A quarter of a pound of powdered sugar.
A nutmeg grated.
A table-spoonful of rose-water.
A tea-spoonful of grated lemon-peel.

Stew your apple in as little water as possible, and not long
enough for the pieces to break and lose their shape. Put them in a
colander to drain, and mash them with the back of a spoon. If
stewed too long, and in too much water, they will lose their
flavour. When cold, mix with them the nutmeg, rose-water, and
lemon-peel, and two ounces of sugar. Stir the other two ounces of
sugar, with the butter or cream, and then mix it gradually with
the apple.

Bake, it in puff-paste, in a soup-dish, about half an hour in a
moderate oven.

Do not sugar the top.

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Pie Making Tips

2005-05-30T06:22:00.000-07:00

FRUIT PIES

Fruit pies for family use, are generally made with common paste,
allowing three quarters of a pound of butter to a pound and a half
of flour.

Peaches and plums for pies, should be cut in half, and the stones
taken out. Cherries also should be stoned, and red cherries only
should be used for pies.

Apples should be cut into very thin slices, and are much improved
by a little lemon peel. Sweet apples are not good for pies, as
they are very insipid when baked, and seldom get thoroughly done.
If green apples are used, they should first be stewed in as little
water as possible; and made very sweet.

Apples, stewed previous to baking, should not be done till they
break, but only till they are tender. They should then be drained
in a colander, and chopped fine with a knife or the edge of a
spoon.

In making pies of juicy fruit, it is a good way to set a small
tea-cup on the bottom crust, and lay the fruit all round it. The
juice will collect under the cup, and not run out at the edges or
top of the pie. The fruit should be mixed with a sufficient
quantity of sugar, and piled up in the middle, so as to make the
pie highest in the centre. The upper crust should be pricked with
a fork, or have a slit cut in the middle. The edges should be
nicely crimped with a knife.

Dried peaches, dried apples, and cranberries should be stewed with
a very little water, and allowed to get quite cold before they are
put into the pie. If stewed fruit is put in warm, it will make the
paste heavy.

If your pies are made in the form of shells, or without lids, the
fruit should always be stewed first, or it will not be sufficiently
done, as the shells (which should be of puff paste) must not
bake so long as covered pies.

Shells intended for sweetmeats, must be baked empty, and the fruit
put into them before they go to table.

Fruit pies with lids, should have loaf-sugar grated over them. If
they have been baked the day before, they should be warmed in the
stove, or near the fire, before they are sent to table, to soften
the crust, and make them taste fresh.

Raspberry and apple-pies are much improved by taking off the lid,
and pouring in a little cream just before they go to table.
Replace the lid very carefully.

COCOA CAKE

2005-05-29T14:51:00.000-07:00

COCOA CAKE

1/2 a cup of butter,
3/4 a cup of milk,
1 cup of sugar,
6 level tablespoonfuls of Baker's Cocoa,
3 eggs,
2 level teaspoonfuls of baking powder,
1 teaspoonful of vanilla,
1-1/2 or 2 cups of sifted pastry flour.

Cream the butter, stir in the sugar gradually, add the unbeaten eggs,
and beat all together until very creamy. Sift together one-half cup of
the flour, the cocoa and baking powder; use this flour first, then
alternate the milk and remaining flour, using enough to make mixture
stiff enough to drop from the spoon; add vanilla and beat until very
smooth; then bake in loaf in moderately hot oven thirty-five or forty
minutes.

Tests for baking cake. It is baked enough when:
1. It shrinks from the pan.
2. Touching it on the top, springs back.
3. No singing sound.

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Chocolate and Cocoa

2005-05-29T14:40:00.000-07:00

Cocoa and Chocolate

The term "Cocoa," a corruption of "Cacao," is almost universally used in
English-speaking countries to designate the seeds of the small tropical
tree known to botanists as THEOBROMA CACAO, from which a great variety
of preparations under the name of cocoa and chocolate for eating and
drinking are made. The name "Chocolatl" is nearly the same in most
European languages, and is taken from the Mexican name of the drink,
"Chocolate" or "Cacahuatl." The Spaniards found chocolate in common use
among the Mexicans at the time of the invasion under Cortez in 1519, and
it was introduced into Spain immediately after. The Mexicans not only
used chocolate as a staple article of food, but they used the seeds of
the cacao tree as a medium of exchange.

No better evidence could be offered of the great advance which has been
made in recent years in the knowledge of dietetics than the remarkable
increase in the consumption of cocoa and chocolate in this country. The
amount retained for home consumption in 1860 was only 1,181,054
pounds--about 3-5 of an ounce for each inhabitant. The amount retained
for home consumption for the year ending Dec. 31, 1908, was 93,956,721
pounds--over 16 ounces for each inhabitant.

Although there was a marked increase in the consumption of tea and
coffee during the same period, the ratio of increase fell far below that
of cocoa. It is evident that the coming American is going to be less of
a tea and coffee drinker, and more of a cocoa and chocolate drinker.
This is the natural result of a better knowledge of the laws of health,
and of the food value of a beverage which nourishes the body while it
also stimulates the brain.

Baron von Liebig, one of the best-known writers on dietetics, says:

"It is a perfect food, as wholesome as delicious, a beneficient restorer
of exhausted power; but its quality must be good and it must be
carefully prepared. It is highly nourishing and easily digested, and is
fitted to repair wasted strength, preserve health, and prolong life. It
agrees with dry temperaments and convalescents; with mothers who nurse
their children; with those whose occupations oblige them to undergo
severe mental strains; with public speakers, and with all those who give
to work a portion of the time needed for sleep. It soothes both stomach
and brain, and for this reason, as well as for others, it is the best
friend of those engaged in literary pursuits."

M. Brillat-Savarin, in his entertaining and valuable work, _Physiologie
du Goût_, says: "Chocolate came over the mountains [from Spain to
France] with Anne of Austria, daughter of Philip III and queen of Louis
XIII. The Spanish monks also spread the knowledge of it by the presents
they made to their brothers in France. It is well known that Linnæus
called the fruit of the cocoa tree _theobroma_, 'food for the gods.' The
cause of this emphatic qualification has been sought, and attributed by
some to the fact that he was extravagantly fond of chocolate; by others
to his desire to please his confessor; and by others to his gallantry, a
queen having first introduced it into France.

"The Spanish ladies of the New World, it is said, carried their love for
chocolate to such a degree that, not content with partaking of it
several times a day, they had it sometimes carried after them to church.
This favoring of the senses often drew upon them the censures of the
bishop; but the Reverend Father Escobar, whose metaphysics were as
subtle as his morality was accommodating, declared, formally, that a
fast was not broken by chocolate prepared with water; thus wire-drawing,
in favor of his penitents, the ancient adage, '_Liquidum non frangit
jejunium._'

"Time and experience," he says further, "have shown that chocolate,
carefully prepared, is an article of food as wholesome as it is
agreeable; that it is nourishing, easy of digestion, and does not
possess those qualities injurious to beauty with which coffee has been
reproached; that it is excellently adapted to persons who are obliged to
a great concentration of intellect; in the toils of the pulpit or the
bar, and especially to travellers; that it suits the most feeble
stomach; that excellent effects have been produced by it in chronic
complaints, and that it is a last resource in affections of the pylorus.

"Some persons complain of being unable to digest chocolate; others, on
the contrary, pretend that it has not sufficient nourishment, and that
the effect disappears too soon. It is probable that the former have only
themselves to blame, and that the chocolate which they use is of bad
quality or badly made; for good and well-made chocolate must suit every
stomach which retains the slightest digestive power.

"In regard to the others, the remedy is an easy one: they should
reinforce their breakfast with a _pâté_, a cutlet, or a kidney, moisten
the whole with a good draught of soconusco chocolate, and thank God for
a stomach of such superior activity.

"This gives me an opportunity to make an observation whose accuracy may
be depended upon.

"After a good, complete, and copious breakfast, if we take, in addition,
a cup of well-made chocolate, digestion will be perfectly accomplished
in three hours, and we may dine whenever we like. Out of zeal for
science, and by dint of eloquence, I have induced many ladies to try
this experiment. They all declared, in the beginning, that it would kill
them; but they have all thriven on it and have not failed to glorify
their teacher.

"The people who make constant use of chocolate are the ones who enjoy
the most steady health, and are the least subject to a multitude of
little ailments which destroy the comfort of life; their plumpness is
also more equal. These are two advantages which every one may verify
among his own friends, and wherever the practice is in use."

In corroboration of M. Brillat-Savarin's statement as to the value of
chocolate as an aid to digestion, we may quote from one of Mme. de
Sévigné's letters to her daughter:

"I took chocolate night before last to digest my dinner, in order to
have a good supper. I took some yesterday for nourishment, so as to be
able to fast until night. What I consider amusing about chocolate is
that it acts according to the wishes of the one who takes it."

Chocolate appears to have been highly valued as a remedial agent by the
leading physicians of that day. Christoph Ludwig Hoffman wrote a
treatise entitled, "Potus Chocolate," in which he recommended it in many
diseases, and instanced the case of Cardinal Richelieu, who, he stated,
was cured of general atrophy by its use.

A French officer who served in the West Indies for a period of fifteen
years, during the early part of the last century, wrote, as the result
of his personal observations, a treatise on "The Natural History of
Chocolate, Being a distinct and Particular Account of the Cacao Tree,
its Growth and Culture, and the Preparation, Excellent Properties, and
Medicinal Virtues of its Fruit," which received the approbation of the
Regent of the Faculty of Medicine at Paris, and which was translated and
published in London, in 1730. After describing the different methods of
raising and curing the fruit and preparing it for food (which it is not
worth while to reproduce here, as the methods have essentially changed
since that time), he goes on to demonstrate, as the result of actual
experiment, that chocolate is a substance "very temperate, very
nourishing, and of easy digestion; very proper to repair the exhausted
spirits and decayed strength; and very suitable to preserve the health
and prolong the lives of old men....

"I could produce several instances," he says, "in favor of this
excellent nourishment; but I shall content myself with two only, equally
certain and decisive, in proof of its goodness. The first is an
experiment of chocolate's being taken for the only nourishment--made by
a surgeon's wife of Martinico. She had lost, by a very deplorable
accident, her lower jaw, which reduced her to such a condition that she
did not know how to subsist. She was not capable of taking anything
solid, and not rich enough to live upon jellies and nourishing broths.
In this strait she determined to take three dishes of chocolate,
prepared after the manner of the country, one in the morning, one at
noon, and one at night. There chocolate is nothing else but cocoa
kernels dissolved in hot water, with sugar, and seasoned with a bit of
cinnamon. This new way of life succeeded so well that she has lived a
long while since, more lively and robust than before this accident.

"I had the second relation from a gentleman of Martinico, and one of my
friends not capable of a falsity. He assured me that in his neighborhood
an infant of four months old unfortunately lost his nurse, and its
parents not being able to put it to another, resolved, through
necessity, to feed it with chocolate. The success was very happy, for
the infant came on to a miracle, and was neither less healthy nor less
vigorous than those who are brought up by the best nurses.

"Before chocolate was known in Europe, good old wine was called the milk
of old men; but this title is now applied with greater reason to
chocolate, since its use has become so common that it has been perceived
that chocolate is, with respect to them, what milk is to infants. In
reality, if one examines the nature of chocolate a little, with respect
to the constitution of aged persons, it seems as though the one was made
on purpose to remedy the defects of the other, and that it is truly the
panacea of old age."

The three associated beverages, cocoa, tea, and coffee are known to the
French as _aromatic_ drinks. Each of these has its characteristic aroma.
The fragrance and flavor are so marked that they cannot be imitated by
any artificial products, although numerous attempts have been made in
regard to all three. Hence the detection of adulteration is not a
difficult matter. Designing persons, aware of the extreme difficulty of
imitating these substances, have undertaken to employ lower grades, and,
by manipulation, copy, as far as may be, the higher sorts. Every one
knows how readily tea, and coffee, for that matter, will take up odors
and flavors from substances placed near them. This is abundantly
exemplified in the country grocery or general store, where the teas and
coffees share in the pervasive fragrance of the cheese and kerosene. But
perhaps it is not so widely understood that some of these very teas and
coffees had been artificially flavored or corrected before they reached
their destination in this country.

Cacao lends itself very readily to such preliminary treatment. In a
first-class article, the beans should be of the highest excellence; they
should be carefully grown on the plantation and there prepared with
great skill, arriving in the factory in good condition. In the factory
they should simply receive the mechanical treatment requisite to
develop their high and attractive natural flavor and fragrance. They
should be most carefully shelled after roasting and finely ground
without concealed additions. This is the process in all honest
manufactories of the cacao products.

Now, as a matter of fact, in the preparation of many of the cacao
products on the market, a wholly different course has been pursued.
Beans of poor quality are used, because of their cheapness, and in some
instances they are only imperfectly, if at all, shelled before grinding.
Chemical treatment is relied on to correct in part the odor and taste of
such inferior goods, and artificial flavors, other than the time-honored
natural vanilla and the like, are added freely. The detection of such
imposition is easy enough to the expert, but is difficult to the novice;
therefore the public is largely unable to discriminate between the good
and the inferior, and it is perforce compelled to depend almost entirely
on the character and reputation of the manufacturer.

A distinguished London Physician, in giving some hints concerning the
proper preparation of cocoa, says:

"Start with a pure cocoa of undoubted quality and excellence of
manufacture, and which bears the name of a respectable firm. This point
is important, for there are many cocoas on the market which have been
doctored by the addition of alkali, starch, malt, kola, hops, etc."

Baker's Breakfast Cocoa is absolutely pure, and, being ground to an
extraordinary degree of fineness, is highly soluble. The analyst of the
Massachusetts State Board of Health states in his recent valuable work
on "Food Inspection and Analysis," that the treatment of cocoa with
alkali for the purpose of producing a more perfect emulsion is
objectionable, even if not considered as a form of adulteration. Cocoa
thus treated is generally darker in color than the pure article. The
legitimate means, he says, for making it as soluble as possible is to
pulverize it very fine, so that particles remain in even suspension and
form a smooth paste.

That is the way the Baker Cocoa is treated. It has received the Grand
Prize--the highest award ever given in this country, and altogether 52
highest awards in Europe and America.

Fruit Recipe - Peaches with Wine

2005-05-28T11:04:00.000-07:00

PEACHES WITH WINE

Take four very ripe peaches, cut them in two, take out the stones,
peel them, and cut them in thin slices. Put them in a bowl and cover
them up until wanted. Put in a saucepan one glass of red wine, two
tablespoons of powdered sugar, a piece of cinnamon, and a piece of a
rind of lemon. Boil these together, and then pour the liquid over the
peaches in the bowl while still boiling. Cover the bowl, and allow it
to stand for at least two hours. Then turn into the dish in which you
will serve the peaches and the wine.

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Pasta Recipes

2005-05-28T11:02:00.000-07:00

RIBBON MACARONI
(_Pasta fatta in Casa. Fettuccini_)

2 1/2 cups of flour
2 eggs
3 tablespoons of cold water
1/2 teaspoon of salt

Put the flour on a bread-board. Make a hole in the middle of it, and
break the eggs into it. Add the water and the salt, and mix all
together with a fork until the flour is all absorbed and you have a
paste which you can roll out. Then take a rolling-pin and roll it out
very thin, about the thickness of a ten-cent piece. Leave it spread
out like this until it has dried a little. Then double it over a
number of times, always lengthwise, and cut it across in strips about
one-half inch wide. Boil two quarts of salted water, and put the
ribbons into it, and cook for ten minutes, then drain. Serve with the
meat and sauce as in receipt for Macaroni with Meat and Sauce, or with
the tomato sauce and cheese only, as desired.

RAVIOLI WITH MEAT

Prepare the paste as in the preceding receipt.

Take whatever meat is desired--chicken, turkey, or veal--this must
always be cooked. (Left-over meat may be utilized this way.) Chop the
meat very fine, add one tablespoon of grated Parmesan cheese, one egg,
a dash of nutmeg, a dash of grated lemon-peel, one tablespoon of
butter, cold. Mix these ingredients in a bowl. Take a teaspoon of the
mixture and put it into the extended paste, about two inches from the
edge. Take another spoonful and put it about two inches away from the
first spoonful. Continue to do this until you have a row of
teaspoonfuls across the paste. Then fold over the edge of the paste so
as to cover the spoonfuls of mixture, and cut across the paste at the
bottom of them. Then cut into squares with the meat in the middle of
each square; press down the paste a little at the edges so the meat
cannot fall out. Continue to do this until all the meat and the paste
are used up.

Put the little squares of paste and meat into the boiling salted water
a few at a time, and boil for ten minutes. Serve with tomato sauce, or
butter and grated Parmesan cheese.

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MACARONI WITH MEAT AND SAUCE

2005-05-28T11:00:00.000-07:00

MACARONI WITH MEAT AND SAUCE
(_Maccheroni al sugo di Carne_)

Take one-half pound of beef without fat. Prepare the ham fat as in the
preceding receipt, chopped up with onion, celery, and parsley. Cut the
meat into several pieces, put it with the fat, etc., into a
frying-pan. Add salt and pepper. Cook until the meat is colored, then
add two tablespoons of wine, white or red. When the wine is absorbed
add two tablespoons of tomato paste dissolved in hot water. (Or tomato
sauce as in preceding.) Boil all together for five minutes, with cover
on the saucepan, then add one cup of boiling water, and allow it to
simmer until the meat is thoroughly cooked--about one-half an hour.
Boil and strain the macaroni as before, and pour over it the sauce
from the meat. Mix well, and serve with the meat in the middle and the
macaroni around it, with cheese (grated Parmesan) sprinkled over it.

This dish can be made with veal or mutton instead of the beef.

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MACARONI WITH TOMATO SAUCE

2005-05-28T10:59:00.000-07:00

MACARONI WITH TOMATO SAUCE
(_Maccheroni al Sugo_)

2 quarts of water
3/4 pound of macaroni

Boil the water until it makes big bubbles. Add salt, then break the
macaroni and put it in. Cover the saucepan and boil for fifteen
minutes. The saucepan should not be too small, otherwise the macaroni
will stick to the bottom.

Prepare the sauce as follows:

Take a good slice of ham fat, and chop very fine with it a piece of
onion, a piece of celery, and some parsley. Then put this into a
frying-pan and cook until the grease is colored. (If desired, add a
small lump of butter.) When well colored add two tablespoons of tomato
paste dissolved in a little hot water. Boil all together for fifteen
minutes.

Drain the macaroni, and put it into the frying-pan with the sauce, mix
well with fork and spoon over the fire, so that the macaroni will be
thoroughly seasoned, then add three tablespoons of grated Parmesan
cheese, mix again, and serve.

If no tomato paste is available make the tomato sauce as follows:

Chop up fine one-quarter of an onion, a piece of celery the length of
a finger, two or three basil-leaves, and a small bunch of parsley.
Slice seven or eight tomatoes (fresh or canned), add salt and pepper,
and put all on together to cook in four tablespoons of good olive-oil.
Stir occasionally, and when it becomes as thick as cream, strain, and
add the macaroni as before directed.

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Potato Soup

2005-05-28T10:58:00.000-07:00

POTATO SOUP
(_Zuppa alla Provinciale_)

2 large potatoes
3 tablespoons of cream or milk
2 tablespoons of butter
2 yolks of eggs
Soup stock

Boil the potatoes, then rub them through a sieve. Put them into a
saucepan with the butter, a little salt, and the cream or milk. Simmer
until it is thick, then add the yolks of the two eggs to form it into
a paste. Turn out onto the bread-board, cut into small dice, and throw
them into the stock, which must be boiling. If desired, before serving
sprinkle a little Parmesan cheese into the soup.

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Pumpkin Soup Recipe

2005-05-28T10:56:00.000-07:00

PUMPKIN SOUP
(_Zuppa di Zucca_)

1 slice of pumpkin
2 tablespoons of butter
1/2 cup of water
1-1/2 cups of milk
1 tablespoon of sugar

Peel the pumpkin and remove the seeds, cut into small pieces, and put
into a saucepan with the butter, the sugar, a pinch of salt, and the
water. Boil for two hours, then drain and put back into the saucepan
with the milk, which has been boiled. Allow it to come to a boil, and
then serve it with squares of fried bread.

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Veal Recipe

2005-05-27T06:16:00.000-07:00

Bragiuole di Vitello (Veal Cutlets)

Ingredients:  Veal, salt, pepper, butter, bacon, carrots, flour,
Chablis, water, lemon.

Cut a bit of veal steak into pieces the size of small cutlets, salt
and pepper them, and put them in a wide low stewpan.  Add two
ounces of butter, a cut-up carrot, and some bits of bacon also cut
up.  When they are browned, add a spoonful of flour, half a glass
of Chablis, and half a glass of water, and cook on a slow fire for
half an hour, then take out the cutlets, reduce the sauce, and pass
it through a sieve.  Put it back on the fire and add an ounce of
butter and a good squeeze of lemon, and when hot pour it over the
cutlets.

Beef with Rissotto Recipe

2005-05-27T06:15:00.000-07:00

Scalopini di Riso (Beef with Risotto)

Ingredients:  Rump steak, butter, rice, truffles, tongue, stock,
mushrooms.

Slightly stew a bit of rump steak with bits of tongue and
mushrooms; let it get cold, and cut it into scallops.  Butter a pie
dish, and garnish the bottom of it with cooked tongue and slices of
cooked truffle, then over this put a layer of well-cooked and
seasoned risotto (No. 190), then a layer of the scallops of beef,
and then another layer of risotto.  Heat in a bain-marie, and turn
out of the pie dish, and serve with a very good sauce poured round
it.

Beef Recipe

2005-05-27T06:14:00.000-07:00

Filetto di Bue con Pistacchi (Fillets of Beef with
Pistacchios)

Ingredients:  Fillet of beef, oil, salt, flour, pistacchio nuts,
gravy.

Cut a piece of tender beef into little fillets, and put a them in a
stewpan with a tablespoonful of olive oil and salt.  After they
have cooked for a few minutes, powder them with flour, and strew
over each fillet some chopped pistacchio nuts.  Add a few spoonsful
of very good boiling gravy, and cook for another half-hour.

Minestrone Recipes

2005-05-27T05:45:00.000-07:00

Minestre

Minestra is a thick broth, very much like hotch-potch, only
thicker.  In Italy it is often served at the beginning of dinner
instead of soup; it also makes an excellent lunch dish.  Two or
three tablespoonsful of No. 35 will be found a great improvement to
any of these minestre.

No. 35.  A Condiment for Seasoning Minestre, &c.

Ingredients:  Onions, celery, carrots, butter, salt, stock,
tomatoes, mushrooms.

Cut up an onion, a stick of celery, and a carrot; fry them in
butter and salt; add a few bits of cooked ham and veal cut up, two
mushrooms, and the pulp of a tomato.  Cook for a quarter of an
hour, and add a little stock occasionally to keep it moist.  Pass
through a sieve, and use for seasoning minestre, macaroni, rice,
&c.  It should be added when the dish is nearly cooked.

No. 36.  Minestra alla Casalinga

Ingredients:  Rice, butter, stock, vegetables.

All sorts of vegetables will serve for this dish.  Blanch them in
boiling salted water, then drain and fry them in butter.  Add
plenty of good stock, and put them on a slow fire.  Boil four
ounces of rice in stock, and when it is well done add the stock
with the vegetables.  Season with two or three spoonsful of No. 35,
and serve with grated cheese handed separately.

No. 37.  Minestra of Rice and Turnips

Ingredients:  Rice, turnips, butter, gravy, tomatoes.

Cut three or four young turnips into slices and put them on a dish,
strew a little salt over them, cover them with another dish, and
let them stand for about two hours until the water has run out of
them.  Then drain the slices, put them in a frying-pan and fry them
slightly in butter.  Add some good gravy and mashed-up tomatoes,
and after having cooked this for a few minutes pour it into good
boiling stock.  Add three ounces of well-washed rice, and boil for
half-an-hour.

Minestra loses its flavour if it is boiled too long.  In Lombardy,
however, rice, macaroni, &c., are rarely boiled enough for English
tastes.

No. 38.  Minestra alla Capucina

Ingredients:  Rice, anchovies, butter, stock, and onions.

Scale an anchovy, pound it, and fry it in butter together with a
small onion cut across, and four ounces of boiled rice.  Add a
little salt, and when the rice is a golden brown, take out the
onion and gradually add some good stock until the dish is of the
consistency of rice pudding.

No. 39.  Minestra of Semolina

Ingredients:  Stock, semolina, Parmesan.

Put as much stock as you require into a saucepan, and when it
begins to boil add semolina very gradually, and stir to keep it
from getting lumpy Cook it until the semolina is soft, and serve
with grated Parmesan handed separately.  To one quart of soup use
three ounces of semolina.

No. 40.  Minestrone alla Milanese

Ingredients:  Rice or macaroni, ham, bacon, stock, all sorts of
vegetables.

Minestrone is a favourite dish in Lombardy when vegetables are
plentiful.  Boil all sorts of vegetables in stock, and add bits of
bacon, ham, onions braized in butter, chopped parsley, a clove of
garlic with two cuts, and rice or macaroni.  Put in those
vegetables first which require most cooking, and do not make the
broth too thin.  Leave the garlic in for a quarter of an hour only.

No. 41.  Minestra of Rice and Cabbage

Ingredients:  Rice, cabbage, stock, ham, tomato sauce.

Cut off the stalk and all the hard outside leaves of a cabbage,
wash it and cut it up, but not too small, then drain and cook it in
good stock and add two ounces of boiled rice.  This minestre is
improved by adding a little chopped ham and a few spoonsful of
tomato sauce.

No. 42.  Minestra of Rice and Celery

Ingredients:  Celery, rice, stock.

Cut up a head of celery and remove all the green parts, then boil
it in good stock and add two ounces of rice, and boil till it is
well cooked.

Gnochi Recipe

2005-05-26T10:50:00.000-07:00

Gnocchi alla Lombarda

Ingredients:  Potatoes, flour, salt, Parmesan and Gruyere cheese,
butter, milk, eggs.

Boil two or three big potatoes, and pass them through a hair sieve,
mix in two tablespoonsful of flour, an egg beaten up, and enough
milk to form a rather firm paste; stir until it is quite smooth.
Roll it into the shape of a German sausage, cut it into rounds
about three quarters of an inch thick, and put it into the larder
to dry for about half an hour.  Then drop the gnocchi one by one
into boiling salted water and boil for ten minutes.  Take them out
with a slice, and put them in a well-buttered fireproof dish, add
butter between each layer, and strew plenty of grated Parmesan and
Cheddar over them.  Put them in the oven for ten minutes, brown the
top with a salamander, and serve very hot.

Bechamel Sauce

2005-05-26T10:23:00.000-07:00

Bechamel Sauce

Ingredients:  Butter, ham, veal, carrots, shallot, celery bay leaf,
cloves, thyme, peppercorns, potato flour, cream, fowl stock.

Prepare a mirepoix by mixing two ounces of butter, trimmings of
lean veal and ham, a carrot, a shallot, a little celery, all cut
into dice, a bay leaf, two cloves, four peppercorns, and a little
thyme.  Put this on a moderate fire so as not to let it colour, and
when all the moisture is absorbed add a tablespoonful of potato
flour.  Mix well, and gradually add equal quantities of cream and
fowl stock, and stir till it boils.  Then let it simmer gently.
Stir occasionally, and if it gets too thick, add more cream and
white stock.  After two hours pass it twice slowly through a tamis
so as to get the sauce very smooth.

Italian Sauce Recipes

2005-05-26T07:57:00.000-07:00

No. 11.  Mushroom Sauce

Ingredients:  Velute sauce, essence of mushrooms, butter.

Mix two dessert-spoonsful of essence of mushrooms with a cupful of
Velute sauce (No. 2), reduce, keep on stirring, and just before
serving add an ounce of butter.  This sauce can be made with
essence of truffle, or game, or shallot.

No. 12.  Neapolitan Sauce

Ingredients:  Onions, ham, butter, Marsala, blond of veal, thyme,
bay leaf, peppercorns, cloves, mushrooms, Espagnole sauce (No. 1),
tomato sauce, game stock or essence.

Fry an onion in butter with some bits of cut-up ham, then pour a
glass of Marsala over it, and another of blond of veal, add a sprig
of thyme, a bay leaf, four peppercorns, a clove, a tablespoonful of
mushroom cuttings, and reduce half.  In another saucepan put two
cups of Espagnole sauce, one cupful of tomato sauce, and half a cup
of game stock or essence.  Reduce a third, and add the contents of
the first saucepan, boil the sauce a few minutes, and pass it
through a sieve.  Warm it up in a bain-marie before using.

No. 13.  Neapolitan Anchovy Sauce

Ingredients:  Anchovies, fennel, flour, spices, parsley, marjoram,
garlic, lemon juice, vinegar, cream.

Wash three anchovies in vinegar, bone and pound them in a mortar
with a teaspoonful of chopped fennel and a pinch of cinnamon.  Then
mix in a teaspoonful of chopped parsley and marjoram, a squeeze of
lemon juice, a teaspoonful of flour, half a gill of boiled cream
and the bones of the fish for which you will use this sauce.  Pass
through a sieve, add a clove of garlic with a cut in it, and boil.
If the fish you are using is cooked in the oven, add a little of
the liquor in which it has been cooked to the sauce.  Take out the
garlic before serving.  Instead of anchovies you may use caviar,
pickled tunny, or any other pickled fish.

No. 14.  Roman Sauce  (Salsa Agro-dolce)

Ingredients:  Espagnole sauce, stock, burnt sugar, vinegar,
raisins, pine nuts or almonds.

Mix two spoonsful of burnt sugar with one of vinegar, and dilute
with a little good stock.  Then add two cups of Espagnole sauce
(No. 1), a few stoned raisins, and a few pinocchi* (pine nuts) or
shredded almonds.  Keep this hot in a bain-marie, and serve with
cutlets, calf's head or feet or tongue.

*The pinocchi which Italians use instead of almonds can be bought
in London when in season.

No. 15. Roman Sauce (another way)

Ingredients:  Espagnole sauce, an onion, butter, flour, lemon,
herbs, nutmeg, raisins, pine nuts or almonds, burnt sugar.

Cut up a small bit of onion, fry it slightly in butter and a little
flour, add the juice of a lemon and a little of the peel grated, a
bouquet of herbs, a pinch of nutmeg, a few stoned raisins, shredded
almonds or pinocchi, and a tablespoonful of burnt sugar.  Add this
to a good Espagnole (No. 1), and warm it up in a bain-marie.

No. 16.  Supreme Sauce

Ingredients:  White sauce, fowl stock, butter.

Put three-quarters of a pint of white sauce into a saucepan, and
when it is nearly boiling add half a cup of concentrated fowl
stock.  Reduce until the sauce is quite thick, and when about to
serve pass it through a tamis into a bain-marie and add two
tablespoonsful of cream.

No. 17.  Pasta marinate (For masking Italian Frys)

Ingredients:  Semolina flour, eggs, salt, butter (or olive oil),
vinegar, water.

Mix the following ingredients well together:  two ounces of
semolina flour, the yolks of two eggs, a little salt, and two
ounces of melted butter.  Add a glass of water so as to form a
liquid substance.  At the last add the whites of two eggs beaten up
to a snow.  This will make a good paste for masking meat, fish,
vegetables, or sweets which are to be fried in the Italian manner,
but if for meat or vegetables add a few drops of vinegar or a
little lemon juice.

No. 18.  White Villeroy

Ingredients:  Butter, flour, eggs, cream, nutmeg, white stock.

Make a light-coloured roux by frying two ounces of butter and two
ounces of flour, stir in some white stock and keep it very smooth.
Let it boil, and add the yolks of three eggs, mixed with two
tablespoonsful of cream and a pinch of nutmeg.  Pass it through a
sieve and use for masking cutlets, fish, &c.

italian food recipe

2005-05-25T06:21:00.000-07:00

Italian food recipe

Gnocchi alla Lombarda

Ingredients:  Potatoes, flour, salt, Parmesan and Gruyere cheese,
butter, milk, eggs.

Boil two or three big potatoes, and pass them through a hair sieve,
mix in two tablespoonsful of flour, an egg beaten up, and enough
milk to form a rather firm paste; stir until it is quite smooth.
Roll it into the shape of a German sausage, cut it into rounds
about three quarters of an inch thick, and put it into the larder
to dry for about half an hour.  Then drop the gnocchi one by one
into boiling salted water and boil for ten minutes.  Take them out
with a slice, and put them in a well-buttered fireproof dish, add
butter between each layer, and strew plenty of grated Parmesan and
Cheddar over them.  Put them in the oven for ten minutes, brown the
top with a salamander, and serve very hot.

For authentic northern Italian cuisine go to:
Christini's Restaurant in Orlando Florida

Italian Dessert

2005-05-25T06:19:00.000-07:00

Amaretti leggieri (Almond Cakes)

Ingredients:  Almonds (sweet and bitter), eggs, castor sugar.

Blanch equal quantities of sweet and bitter almonds, and dry them a
little in the oven, then pound them in a mortar, and add nearly
double their quantity of castor sugar.  Mix with the white of an
egg well beaten up into a snow, and shape into little balls about
the size of a pigeon's egg.  Put them on a piece of stout white
paper, and bake them in a very slow oven.  They should be very
light and delicate in flavour.

For authentic Northern Italian cuisine go to:
http://www.christinis.com

For free recipes go to: http://www.a1-easy-gourmet-recipes.com

Free Italian Recipes

2005-05-24T09:58:00.000-07:00

No. 1.  Espagnole, or Brown Sauce

The chief ingredient of this useful sauce is good stock, to which
add any remnants and bones of fowl or game.  Butter the bottom of a
stewpan with at least two ounces of butter, and in it put slices of
lean veal, ham, bacon, cuttings of beef, fowl, or game trimmings,
three peppercorns, mushroom trimmings, a tomato, a carrot and a
turnip cut up, an onion stuck with two cloves, a bay leaf, a sprig
of thyme, parsley and marjoram.  Put the lid on the stewpan and
braize well for fifteen minutes, then stir in a tablespoonful of
flour, and pour in a quarter pint of good boiling stock and boil
very gently for fifteen minutes, then strain through a tamis, skim
off all the grease, pour the sauce into an earthenware vessel, and
let it get cold.  If it is not rich enough, add a little Liebig or
glaze.  Pass through a sieve again before using.

No. 2.  Velute Sauce

The same as above, but use white stock, no beef, and only
pheasant or fowl trimmings, button mushrooms, cream instead of
glaze, and a chopped shallot.

No. 3.  Bechamel Sauce

Ingredients:  Butter, ham, veal, carrots, shallot, celery bay leaf,
cloves, thyme, peppercorns, potato flour, cream, fowl stock.

Prepare a mirepoix by mixing two ounces of butter, trimmings of
lean veal and ham, a carrot, a shallot, a little celery, all cut
into dice, a bay leaf, two cloves, four peppercorns, and a little
thyme.  Put this on a moderate fire so as not to let it colour, and
when all the moisture is absorbed add a tablespoonful of potato
flour.  Mix well, and gradually add equal quantities of cream and
fowl stock, and stir till it boils.  Then let it simmer gently.
Stir occasionally, and if it gets too thick, add more cream and
white stock.  After two hours pass it twice slowly through a tamis
so as to get the sauce very smooth.

No. 4. Mirepoix Sauce (for masking)

Ingredients:  Bacon, onions, carrots, ham, a bunch of herbs,
parsley, mushrooms, cloves, peppercorns, stock, Chablis.

Put the following ingredients into a stewpan:  Some bits of bacon
and lean ham, a carrot, all cut into dice, half an onion, a bunch
of herbs, a few mushroom cuttings, two cloves, and four
peppercorns.  To this add one and a quarter pint of good stock and
a glass of Chablis, boil rapidly for ten minutes then simmer till
it is reduced to a third.  Pass through a sieve and use for masking
meat, fowl, fish, &c.

No. 5.  Genoese Sauce

Ingredients:  Onion, butter, Burgundy, mushrooms, truffles,
parsley, bay leaf, Espagnole sauce (No.1), blond of veal, essence
of fish, anchovy butter, crayfish or lobster butter.

Cut up a small onion and fry it in butter, add a glass of Burgundy,
some cuttings of mushrooms and truffles, a pinch of chopped parsley
and half a bay leaf.  Reduce half.  In another saucepan put two
cups of Espagnole sauce, one cup of veal stock, and a tablespoonful
of essence of fish, reduce one-third and add it to the other
saucepan, skim off all the grease, boil for a few minutes, and pass
through a sieve.  Then stir it over the fire, and add half a
teaspoonful of crayfish and half of anchovy butter.

No. 6.  Italian Sauce

Ingredients:  Chablis, mushrooms, leeks, a bunch of herbs,
peppercorns, Espagnole sauce, game gravy or stock, lemon.

Put into a stewpan two glasses of Chablis, two tablespoonsful of
mushroom trimmings, a leek cut up, a bunch of herbs, five
peppercorns, and boil till it is reduced to half.  In another
stewpan mix two glasses of Espagnole (No. 1) or Velute sauce (No 2)
and half a glass of game gravy, boil for a few minutes then blend
the contents of the two stewpans, pass through a sieve, and add the
juice of a lemon.

No. 7.  Ham Sauce, Salsa di Prosciutto

Ingredients:  Ham, Musca or sweet port, vinegar, basil spice.

Cut up an ounce of ham and pound it in a mortar then mix it with
three dessert spoonsful of port or Musca and a teaspoonful of
vinegar a little dried basil and a pinch of spice.  Boil it up, and
then pass it through a sieve and warm it up in a bain-marie.  Serve
with roast meats.  If you cannot get a sweet wine add half a
teaspoonful of sugar.  Australian Muscat is a good wine to use.

No. 8.  Tarragon Sauce

Ingredients:  Tarragon, stock, butter, flour.

To half a pint of good stock add two good sprays of fresh tarragon,
simmer for quarter of an hour in a stewpan and keep the lid on.  In
another stewpan melt one ounce of butter and mix it with three
dessert-spoonsful of flour, then gradually pour the stock from the
first stewpan over it, but take out the tarragon.  Mix well, add a
teaspoonful of finely chopped tarragon and boil for two minutes.

http://www.a1-easy-gourmet-recipes.com

Tomato Soup Recipes

2005-05-23T08:33:00.000-07:00

TOMATO SOUP. No. 1.

Place in a kettle four pounds of beef. Pour over it one gallon of cold
water. Let the meat and water boil slowly for three hours, or until
the liquid is reduced to about one-half. Remove the meat and put into
the broth a quart of tomatoes, and one chopped onion; salt and pepper
to taste. A teaspoonful of flour should be dissolved and stirred in,
then allowed to boil half an hour longer. Strain and serve hot. Canned
tomatoes in place of fresh ones may be used.

TOMATO SOUP. No. 2.

Place over the fire a quart of peeled tomatoes, stew them soft with a
pinch of soda. Strain it so that no seeds remain, set it over the fire
again, and add a quart of hot boiled milk; season with salt and
pepper, a piece of butter the size of an egg, add three tablespoonfuls
of rolled cracker, and serve hot. Canned tomatoes may be used in place
of fresh ones.

TOMATO SOUP. No. 3.

Peel two quarts of tomatoes, boil them in a saucepan with an onion,
and other soup vegetables; strain and add a level tablespoonful of
flour dissolved in a third of a cup of melted butter; add pepper and
salt. Serve very hot over little squares of bread fried brown and
crisp in butter.

An excellent addition to a cold meat lunch.

Orlando Restaurant Review

2005-05-22T19:28:00.000-07:00

Where can you get a veal chop that Johnny Carson proclaimed the biggest in the country? Where can you dine sorrounded by pictures of such notable celebrities as Tiger Woods, John Ritter, Cuba Gooding Jr,George Burns, and Micheal Douglas, to name a few? And where do noteable basketball players go to propose?

Christinis Ristorante Italiano in Orlando, Florida, that's where!

Christini's delicious Costata Di Vitello M.P., the famous veal chop, broiled and seasoned with fresh sage served with Calvados apple sauce, has brought the restaurant every restaurant award known to man and placed the owner, Chris Christini, in the Hall of Fame for Restauranteurs.

Or if seafood is more to your taste, their Chilean Sea Bass over a delectable shrimp rissoto will have your taste buds crying out Bravo!

For an appetizer sample their Mozzarella Caprese, slices of freshly made buffalo mozzarella served with vine ripe tomatoes and sliced Bermuda onions or Gamberoni Alla Veneziana, jumbo gulf shrimp sautéed with garlic, white wine and lemon juice, a touch of Pernod and Barolo wine, garnished with crostini and fresh tomatoes.

And for dessert dive into the richest chocolate mousse cake or homemade cannoli.

You truly can not go wrong at this world famous restaurant. Orlando Restaurants: Christinis

Wines:

Christini's has received the Best Award of Excellence by Wine Spectator magazine for one of the finest wine lists in the world.

Chris Christini's wine list offers a large selection of wines from Italy, France, California, Australia, Chile, and Germany. Most vintages and highly allocated wines are available in 750 ml or magnums.

Chocolate Candy

2005-05-22T19:26:00.000-07:00

Chocolate Candy

- From hand made chocolates to chocolate martinis, people have had a love affair with the luxurious taste of chocolate. Many of us also have a love hate relationship with it, because we have been taught that it isn't good for us.

- Finally chocoholics can rejoice. Leading researchers have discovered the hidden health benefits of chocolate.

-In Chocolate & Cocoa: A Review of Health and Nutrition -the truth is finally revealed. The tests have been taken - and the evidence is in.

- New research has indicated that chocolate is

-actually packed with high-quality anti oxidants that

-may reduce the risk of developing cancer and heart

-disease and that Cocoa and chocolate are rich in minerals that the body needs.

Dark chocolate, especially, has been found to contain the highest amounts of these antioxidants and minerals.

Morton's Steak House

2005-05-22T19:25:00.000-07:00

Morton's of Chicago, The Steakhouse,

the nation's premier steakhouse group, specializes in classic, hearty fare, serving generous portions of USDA prime aged beef, as well as fresh fish, lobster, veal and chicken entrees. Morton's is famous for its animated signature tableside menu presentation: steaks, whole Maine lobsters and other main course selections, along with fresh vegetables, are presented on a cart rolled to your table, where the server displays and describes each menu item in appetizing and entertaining detail. The menu, which is the same at all locations, features a variety of favorite cuts, including a 24 ounce porterhouse, which is the house specialty; a 20 ounce New York sirloin and a 14 ounce double cut filet.

Pecan Truffle Cheesecake

2005-05-22T19:23:00.000-07:00

Graham cracker crust with crushed pecans, coated with a thin layer of chocolate ganache. Chocolate fudge cheesecake with Pecan Praline baked on the top. If you love chocolate and pecans, this cheesecake is for you! Serves 12.

Once available only in the finest establishments in San Francisco, Cheese Cake City products are now available for delivery to your home or office.

This item is frozen and packed in a specially designed container to guarantee delivery in perfect condition. Your cheesecake is shipped FEDEX OVERNIGHT and will arrive ready to enjoy.

Same-day delivery is NOT available for this item. For orders placed before Noon EST, FedEx Next-Day delivery to the continental USA is available Tuesday - Friday.

Click here to order

Business Dining Etiquette : Seven Steps to Woo Your Client and Seal the Deal

2005-05-21T12:24:00.000-07:00

Seven Steps to Woo Your Client and Seal the Deal

Wooing a client is an art form. It includes setting the stage, building rapport and convincing them that you or your company is the only one for the job. Confidence is key, as is knowing what to do and what not to do.

When wooing a client:

1) Dress appropriately. If you are going out to an important dinner dress the part. Shorts in a four or five star restaurant wonâ€™t cut it. Call the restaurant ahead of time and see what is appropriate.

2) If the head of the company has had articles written about him, do your research. Find out his or her likes and dislikes.

3) Research the company thoroughly. Know what their business creed is. Find out as much as possible about what their values are.

4) If this is a first time meeting, in their home, dress business casual and if appropriate bring a tasteful gift. Cocktail parties are, naturally, more formal and your dress should reflect that. A nice bottle of wine is always a nice touch.

5)Keep eye contact and act naturally. Matching their movements and meeting their eyes creates a sense of trust.

6) If at all possible, save business conversation for after the meal. Sharing a meal creates rapport plus at the end of a meal most people are more relaxed. Turn off the cell phone and pay attention to what he or she is saying. This is simple Business Dining Etiquette and common courtesy.

7) Listen more than you speak. There will be less of a chance of offending your client, you will seem genuinely interested in them and their company and they may reveal details to you that other long winded companies courting their attention will completely miss out on.

Remember to make your encounters about them and their needs. Part of Business Dining Etiquette is to pay attention to how you and your company can serve their needs. Keep this in mind and the rest will follow. You are building a relationship with this company make sure that it is strong from the beginning.

Chris Christini, one of the foremost restauranteurs in the country, has seen more multi million dollar deals made than most and has come up with seven deal makers or breakers. To see where some of the top businesses and celebrities go to seal their deals. Click on http://www.christinis.com

Thank you for visiting your Business Dining Etiquette. For more Business Dining Etiquette articles click below.

Marble Cake Recipe

2005-05-21T07:46:00.000-07:00

MARBLE CAKE

LIGHT PART.--One and one-half cups sugar, one-half cup butter, one-half cup sweet milk, one-half teaspoon soda, one teaspoon cream tartar, whites of four eggs, two and one-half cups flour.

DARK PART.--One cup brown sugar, one cup molasses, one-half cup butter, one half cup milk, one-half teaspoon soda, one teaspoon cream tartar, two and one-half cups flour, yolks of four eggs, one-half tablespoon each of ground cloves, allspice, cinnamon, and nutmeg.

When both parts are ready, drop a spoon of light and then one of dark in the pan.

Click here for more cake recipes

Brownie Recipe

2005-05-21T07:45:00.000-07:00

BROWNIES
(Sufficient for 1 Dozen Cakes)

1/3 c. butter

1/3 c. sugar

1/3 c. molasses

1 egg

1-1/4 c. flour

1 tsp. baking powder

1/3 tsp. soda

1/2 c. chopped nut meats

Cream the butter, add the sugar and molasses, beat the egg and add it. Mix the flour, baking powder, and soda together, and sift into the mixture. Fold in the chopped nut meats, put in thin layers into muffin pans, and bake in a hot oven until done. Remove from the pans, cool, and serve.

Free Gourmet Chocolate Recipes
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