Beat the white of one egg to a stiff froth, stir in enough powdered sugar to make it like hard frosting, dip the walnut meats (which you have taken care to remove from the shells without breaking) in a syrup made by boiling for two or three minutes two tablespoonfuls of maple  sugar in one of water, or in this proportion. Press some of the hard frosting between the two halves of the walnut and let it harden. Dates may be prepared in this way, and butternuts and English walnuts also.

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With the holidays coming up many of you have asked how to carve a turkey. The first thing you should know is the internal structure of the bird. It is really not too difficult to carve a solid mass of lean meat.

It is the bones, tough gristle, and tendons, that interfere with the
easy progress of the knife. To expect any one to carve well without any
conception of the internal structure of what may be placed before him is
ridiculous.

Some idea of the relative position of bones, joints, fat, and muscles, is the first requirement to good carving. After that it is simply a matter of practice to become thoroughly skilled at carving a turkey. The best way to learn about carving poultry is practice before the big day. Get a turkey and chop it up as if you were making a stew. In this way you will learn the different parts and know the easiest areas to cut before hand.

Strength is not required, so much as
neatness and care. A firm, steady hand, a cool, collected manner, and
confidence in one’s ability will help greatly.

One must learn first of all to carve neatly, without scattering crumbs
or splashing gravy over the cloth or platter; also to cut straight,
uniform slices. Be careful to
divide the material in such a manner that each person may be served
equally well.

Lay each portion on the plate with the browned or best
side up. Keep it compact, not mussy; and serve a good portion of meat,
not a bone with hardly any meat on it. After all are served, the portion
on the platter should not be left jagged, rough, and sprawling, but
should look inviting enough to tempt one to desire a second portion.

Do not make your first attempt in the art of carving at a family dinner. As I said, practice is required. You want it to look flawless and easy when you are carving the bird in front of guests.

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Three cupfuls of white sugar, half a cupful of water, half a cupful of vinegar, or half a teaspoonful of cream of tartar, a tablespoonful of butter and eight drops of extract of lemon. Boil without stirring till it will snap and break. Just before taking from the fire, add a quarter of a teaspoonful of soda; pour into well-buttered biscuit tins, a quarter of an inch thick. Mark off into inch squares when partly cold.

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One cupful of sugar crushed fine, and just moistened with boiling water, then boiled five minutes; then take from the stove and add cream of tartar the size of a pea; mix well and add four or five drops of oil of peppermint. Beat briskly until the mixture whitens, then drop quickly upon white paper. Have the cream of tartar and oil of peppermint measured while the sugar is boiling. If it sugars before it is all dropped, add a little water and boil a minute or two.

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Put four cupfuls of white sugar and one cupful of water into a bright tin pan on the range and let it boil without stirring for ten minutes. If it looks somewhat thick, test it by letting some drop from the spoon, and if it threads, remove the pan to the table. Take out a small spoonful, and rub it against the side of a cake bowl; if it becomes creamy, and will roll into a ball between the fingers, pour the whole into the bowl.

When cool enough to bear your finger in it, take it in your lap, stir or beat it with a large spoon, or pudding-stick. It will soon begin to look like cream, and then grow stiffer until you find it necessary to take your hands and work it like bread dough. If it is not boiled enough to cream, set it back upon the range and let it remain one or two minutes, or as long as is necessary, taking care not to cook it too much.

Add the flavoring as soon as it begins to cool. This is the foundation of all French creams. It can be made into rolls, and sliced off, or packed in plates and cut into small cubes, or made into any shape imitating French candies. A pretty form is made by coloring some of the cream pink, taking a piece about as large as a hazel nut, and crowding an almond meat half way into one side, till it looks like a bursting kernel. In working, should the cream get too cold, warm it.
To be successful in making this cream, several points are to be remembered; when the boiled sugar is cool enough to beat, if it looks rough and has turned to sugar, it is because it has been boiled too much, or has been stirred. If, after it is beaten, it does not look like lard or thick cream, and is sandy or sugary instead, it is because you did not let it get cool enough before beating.

It is not boiled enough if it does not harden so as to work like dough, and should not stick to the hands; in this case put it back into the pan with an ounce of hot water, and cook over just enough, by testing in water as above. After it is turned into the bowl to cool, it should look clear as jelly. Practice and patience will make perfect.

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Each time I explore a new city, I do a Google search for fine dining restaurants. It is amazing to me how many restaurants classify themselves as gourmet. Chain restaurants are advertising themselves in an area that anyone who has ever been to a five star restaurant knows that they fall far short of.

A true first class restaurant should have at the very least these qualities:

1) Extraordinary service.
2) Fine linens and silverware
3) The proper placement of forks, knives and spoons.
4) Consistency
5) Cleanliness
6) Food that you rave about for weeks.
7) Attention to detail

Here is what you should never experience:

1) A wait staff who greets you with,” How are you guys doing?”
2) Forks that are exactly the same size next to your plate. There should at the bare minimum be a salad fork and a fork for your entree.
3) Dust on lamps, furniture or plants.
4) Food that looks like it came out of the microwave or is just slopped on the plate.

A true fine dining restaurant is one where you walk in the door and there is instantly someone there to greet you. The atmosphere is conducive to dining. No screaming children. No loud music. No overheard shouts from the kitchen. There should be some type of classical music playing in the background and the restaurant itself should be immaculate and have an air of refinement.

When you are seated, the waiter should place the napkin in your lap and should pull out the chairs for the ladies. Women are always served first. If the waiter should have to reach for something on the table, he should always ask your pardon first. Water glasses should be filled without asking. If you request sparkling or bottled water that can be brought to you later.

The staff should be knowledgeable about the standard menu, as well as the daily specials. He should also have a basic knowledge of the wines and be able to refer you to the sommelier with any questions.

When the food arrives, it should be arranged on the plate like a piece of art. Your meal should be appealing to both the eye and the palate. And your waiter or sommelier should know which wines would pair well with your particular food selection.

The food itself should be above par and the chef should be open to creation. Expect to find old recipes brought together in new ways, in addition to meals that you would not have thought of before. Gourmet cuisine should entice every one of your senses. Your first bite should halt your need for conversation while you allow yourself to enjoy each tantalizing flavor.

How many “fine dining” restaurants have you been to that can deliver all of that? When seeking a gourmet restaurant start with Google then go to Frommers and compare notes. I have found that Frommers does a very nice job of giving accurate reviews. Finally look at the awards that the restaurant has won. Do they have the Ivy Award, the Dironna Award or the Best of the Best Five Star Diamond Award? If not keep looking. Finding a restaurant with all of these qualifications can be challenging but well worth the reward.

¼ cup rice

⅓ cup chopped onion

2 tablespoons bacon drippings

2 cups tomatoes

2 teaspoons salt

1 teaspoon sugar

⅛ teaspoon paprika

1 tablespoon parsley

Wash rice, add 3 cups boiling water and boil 30 minutes. Cook onion in pan with drippings until tender, but not brown; add tomatoes and boil 10 minutes; rub through strainer into boiled rice and water; add seasoning and sprinkle with parsley. Add little chopped green pepper if desired

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1½ cups flour

2 teaspoons Baking Powder

½ teaspoon salt

⅛ teaspoon pepper

⅛ teaspoon paprika

½ cup milk or clam juice

2 eggs

1½ teaspoons grated onion

1 teaspoon shortening

10 clams

Sift together flour, baking powder, salt, pepper and paprika; add liquid, well-beaten eggs, onion, and melted shortening; rinse clams, put through meat chopper and add to batter. Fry on hot greased griddle, taking one spoonful batter for each fritter, or fry in deep hot fat.

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The Whitehouse Cookbook

From the blossom end of a dozen tomatoes—smooth, ripe and solid—cut a thin slice and with a small spoon scoop out the pulp without breaking the rind surrounding it; chop a small head of cabbage and a good-sized onion fine and mix with them fine bread crumbs and the pulp; season with pepper, salt and sugar and add a cup of sweet cream; when all is well mixed, fill the tomato shells, replace the slices and place the tomatoes in a buttered baking-dish, cut ends up and put in the pan just enough water to keep from burning; drop a small lump of butter on each tomato and bake half an hour or so, till well done; place another bit of butter on each and serve in same dish. Very fine.

Another stuffing which is considered quite fine. Cut a slice from the stem of each and scoop out the soft pulp. Mince one small onion and fry it slightly; add a gill of hot water, the tomato pulp and two ounces of cold veal or chicken chopped fine, simmer slowly and season with salt and pepper. Stir into the pan cracker dust or bread crumbs enough to absorb the moisture; take off from the fire and let it cool; stuff the tomatoes with this mass, sprinkle dry crumbs over the top; add a small piece of butter to the top of each and bake until slightly browned on top.

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(Eight to ten persons)

Peel three pounds of vegetables. Put them in a large pot with all the vegetables that you can find, according to the season. In the winter you will take four celeries, four leeks, two turnips, a cabbage, two onions, pepper and salt, two-penny-worth of bones, and about five and one-half quarts of water. Let it all boil for three hours, taking care to add

water so as to keep the quantity at five quarts. Rub all the vegetables through a tammy, crushing them well, and then let them boil up again for at least another hour. The time allotted for the first and second cooking is of the greatest importance.

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