|Antique Book Breakfast Luncheon and Tea Harland.
Antique Cookbook C1875 First Edition, Breakfast Luncheon and Tea, author Marion Harland. The chapters Breakfast, Croquettes, Haste or Waste, Gravy, Luncheon, What I know about egg-beaters, Whipped Cream, Concerning Allowances, Ripe Fruit, Tea, Parting Words, Practical or Utopian. Of course, my favorite section is Cakes of All Kinds, and it includes recipes for:
* Nellie's cup cake * Caroline cake * Chocolate cake * Apple cake * Orange cake * Charlotte polonaise cake * A Charlotte cache cake * Fanny's cake * Almond icing * Mother's cup cake * Raisin cake * Neapolitan cake * Orleans cake * Mont blanc cake * Cream rose cake * Sultana cake * My lady's cake * Cocoanut and almond cake * Richer cocoanut cake * Cocoanut sponge cake * Molasses fruit cake * Unity cake * Coffee cake * Brown cake * Myrtle's cake * Risen seed cake * Citron cake * Rich almond cake * A Charlotte a la Parisienne * Jeanie's fruit cake * Pompton cake * May's cake * Fred's favorite * Corn starch cup cake * Snow drift cake * Newark cake * Wine cake * Fruit and nut cake * Unity gingerbread * Richmond gingerbread * Eggless gingerbread * Sugar gingerbread * Half cup gingerbread * Currant cake * Cocoanut cakes * Rose drop cakes * Variegated cakes * Snow drops * Rich drop cakes * Kellogg cookies * Bertie's cookies * Seed cookies * Montrose cookies * Aunt Molly's cookies * Lemon macaroons * Lemon cookies * Carraway cookies * Small almond cakes * Cream cakes * Custard cakes * Queen cakes * Small citron cakes * Seed wafers * Ginger cookies * Ginger snaps * Fried jumbles * Genuine scotch short bread
And, who could not resist "Fancy Dishes for Dessert". Just how one makes these concoctions is truly amazing!
* Jelly oranges * Glace oranges * Ribbon jelly and cream * Easter eggs * Turret cream * Naples sponge * Almond Charlotte * Tipsy trifle * Strawberry trifle * Crème du The * Crème du Café * Crème du Chocolat * Chocolat blanc mange * Chocolate custards * Rockwork * Ambushed trifle * Orange trifle * Apple trifle * Lemon trifle * Queen of trifles * Apple snow * Orange snow * Lemon snow * Rice snow * Summer snow * Syllabub * Velvet cream * Macaroon basket * Jelly custards * Apple jelly * Peach jelly * Strawberry jelly * Raspberry and currant jelly * Lemon jelly * Orange jelly * Tutti frutti jelly * Wine jelly * Claret jelly
Many of the old recipes have been lost to time, and there is a multitude of wonderful old fixins that you can almost smell cooking! In the section entitled "Meats, Including Poultry and Game", you can find recipes for these below. They may sound fancy, but I do think the cook made use of just about anything he could find on hand!
* Calf's liver a l' Anglaise * Calf's liver au Domino * Ollapodrida of Lamb * Calf's liver saute * Fricassee of calf's liver * Calf's liver a la mode * Ragout of calf's head, or imitation turtle * Ragout of calf's head and mushrooms * A mould of calf's head * Calf's brains fried * Calf's brains on toast * Veal cutlets * Mock pigeons * A veal turnover * Meat and potato puffs * Scalloped chicken * Scalloped beef * Mine of veal or lamb * White fricassee of rabbit * Brown fricassee of rabbit, or "Jugged Rabbit" * Curried rabbit * Devilled rabit * Devilled fowl * Salmi of game * Roast rabbits * Braised wild duck or grouse * Roast quails * Fricasseed chicken a l' Italienna * Minced chicken and eggs * Quenelles * Rechauffee of veal and ham * Roulades of beef * Roulades of mutton * Fried chicken * Chicken fried whole * Smothered chicken * Smothered chicken with oysters * Fondu of chicken or other white meat * Galatine * Jellied tongue * Game or poultry in savory jelly * A tongue of jellied whole
A few text excerpts were taken with an optical reader, please do excuse any typographical errors:
Chicken Fried Whole.
1 young, tender chicken, trussed as for roasting, but not stuffed.
Butter or "very nice dripping for frying. "
Clean the chicken, wash out well, and dry, inside and out. Put it in your steamer, or cover in a cullender over a pot of boiling water, keeping it at a fast boil for fifteen or twenty minutes. Have ready the boiling hot fat ill a deep frying-pan, or cruller-kettle. It should half cover the chicken, when having floured it all over, you put it in. When one side is a light brown, turn it. When both are cooked, take up, put into a covered kettle or tin pail, and set in a pot of hot water, which keep at a slow boil, half an hour. If you like a delicate flavor of onion, put a few slices in the bottom of the kettle before the chicken goes in. Anoint the chicken plentifully, after laying it on a hot dish, with melted butter in which you have stirred pepper and chopped parsley. This is a new and attractive manner of preparing chickens for the table. Some but tender ones should be fried in any way.
1 quart oysters, cut not chopped into small pieces.
1 bunch celery, cut not chopped into small pieces.
2 hard-boiled eggs.
2 raw eggs, well whipped . 1 great spoonful salad oil. 1 teaspoonf ul powdered sugar. 1 small spoonful salt. 1 small spoonful pepper. 1 small spoonful made mustard. Half cup best cider vinegar.
Drain the liquor well from the oysters and cut them with a sharp knife into dice. Cut the celery, which should be white and crisp, into pieces of corresponding size. Set them aside in separate vessels, in a cold place while you prepare the dressing. Beat the eggs light (with a "Dover" egg-beater, if you have one), mix in the sugar ; then whip in gradually the oil until it is a light cream. Have ready, rubbed to a powder, the boiled yolks ; add to them the salt, pepper, and lastly the mustard. Beat these into the oil and yolk, and then, two or three drops at a time, the vinegar, whipping the dressing briskly, but lightly for two or three minutes. It should, if properly managed, be like rich yellow cream or custard.
With a silver fork toss up the oysters and celery together in a glass dish ; pour half of the dressing over them ; toss up not stir it down for a minute, and pour the rest on the top.
Lay a border of light-green celery tufts close within the edge of the bowl, with a cluster in the middle of the salad. Serve as soon as may be, after it is mixed. Meanwhile, keep on the ice.
Some good pie pastry, " left over " from pie-making.
3 or 4 table-spoonfuls best English cheese, dry and old grated.
A little salt and pepper.
1 raw egg.
Roll the paste out thin ; cut into strips about four inches long and less than half as wide. Strew each with grated cheese, season with pepper and salt, double the paste upon it lengthwise, pinch the edges, and when all are ready, bake in a quick oven. Wash over with beaten egg just before -taking them up, and sift a little powdered cheese upon the top. Shut the oven-door an instant to glaze them well ; pile log-cabin-wise upon a hot napkin in a warm dish, and eat at once, as they are not good cold.
This will make a savory side-relish for John's luncheon on a hurried baking-day. Pastry is none the worse for standing a day or longer in a cold, dry place, and this uses up the " odds and ends '' satisfactorily and economically.
Oatmeal Porridge (for hreakfast).
1 quart boiling water.
2 scant cups best Scotch or Irish oatmeal, previously soaked over night in enough cold water to cover it well.
Salt to taste.
Stir the oatmeal into the water while boiling, and let it boil steadily, stirring up frequently from the bottom, for at least three-quarters of an hour. Send to table in an uncovered deep dish, to be eaten with cream, and, if you like, with powdered sugar.
This is a wholesome and pleasant article of food. If you give it a place upon your regular bill of fare, you would do well to provide yourself with a farinakettle expressly for cooking it.
A pound best Kaples figs, washed, dried and minced.
2 cups fine bread-crumbs.
1 cup best suet, powdered.
2 scant cups of milk.
1 cup white sugar.
A little salt.
A pinch of soda, dissolved in hot water and stirred into the milk.
Soak the crumbs in the milk ; stir in the eggs beaten light with the sugar, the salt, suet and figs. Beat three minutes ; put in buttered mould and boil three hours. Eat hot with wine sauce. It is very good.
A Charlotte Cachee Cake.
1 thick loaf of sponge, or other plain cake.
2 kinds of jelly tart and sweet. Whisked whites of 5 eggs.
1 heaping cup powdered sugar or enough to make stiff icing.
Juice of 1 lemon whipped into the icing.
Cut the cake horizontally into five or six slices of uniform width. Spread each slice with jelly first the tart, then the sweet, and fit them into their former places. Ice thickly all over, so as to leave no sign of the slices ; set in a slow oven for a few minutes to harden ; then, in a sunny window. This is an easy way of making a showy cake out of a plain one.
5 cups flour, dried and sifted.
1 cup of butter.
2 cups of sugar.
1 cup of molasses.
1 cup made black coffee the very best quality.
i pound raisins, seeded and minced.
A pound currants, washed and dried.
J pound citron, chopped fine.
3 eggs, beaten very light. A teaspoonful cinnamon. i teaspoonful mace.
J teaspoonful cloves.
1 teaspoonful a full one of saleratus.
Cream the butter and sugar, warm the molasses slightly, and beat these, with the spices, hard, five minutes, until the mixture is very light. Next, put in the yolks, the coffee, and when these are well mixed, the flour, in turn with the whipped whites. Next, the saleratus, dissolved in hot water, and the fruit, all mixed together and dredged well with flour. Beat up very thoroughly, and bake in two loaves, or in small round tins.
The flavor of this cake is peculiar, but to most palates very pleasant. Wrap in a thick cloth as soon as it is cold enough to put away without danger of " sweating," and shut within your cake box, as it soon loses the aroma of the coffee if exposed to the air.
Just a sampling, but oh, what an insight into Victorian cooking!
Please see the page about how to set the table with flowers, adding a canary bird in the window of the breakfast room to lighten the mood (my Grandmother did just this!), children at the table, and the need to introduce subjects at the table that will please and entertain all folks, that is, manners.
I have to say, some of the recipes inside are still just as yummy as they were a century ago, and any gourmet cook or lover of cooking in general should find this book most interesting and insightful.
This hardbound reddish brown book has black inlaid text on the cover and spine. It is in very good condition for its age, with minimal wear to the spine and cover board corners, and the inside hinge papers are amazingly uncracked. A couple signatures are starting at the center, but still attached. Overall size is 5.25 x 7.75 inches, 459 pages with minimal wear, perhaps one or two turned back at a favorite recipe. The text block is tight.
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