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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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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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Wash, split and bone a dozen anchovies, and roll each one up; wash, split and bone one herring, and cut it up into small pieces; cut up into dice an equal quantity of Bologna or Lyons sausage, or of smoked ham and sausages; also, an equal quantity of the breast of cold roast fowl, or veal; add likewise, always in the same quantity, and cut into dice, beet-roots, pickled cucumbers, cold boiled potatoes cut in larger dice, and in quantity according to taste, but at least thrice as much potato as anything else; add a tablespoohful of capers, the yolks and whites of some hard-boiled eggs, minced separately, and a dozen stoned olives; mix all the ingredients well together, reserving the olives and anchovies to ornament the top of the bowl; beat up together oil and Tarragon vinegar with white pepper and French mustard to taste; pour this over the salad and serve.
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SPANISH STEW.
- 2 lbs. of potatoes,
- 1 lb. of Spanish onions,
- 1 lb. of tomatoes,
- 2 oz. of vermicelli,
- 1/2 pint of milk,
- 1 oz. of butter,
- pepper and salt.
Cut up into dice the potatoes and onions, and stew them with the butter
and very little water; when they are tender, add the tomatoes cut in
slices, and cook the vegetables 10 minutes longer. Add seasoning, the
milk and vermicelli, and a little more water if necessary; let the
whole simmer for another 10 minutes, and serve.
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SUMMER SOUP.
- 1 cucumber,
- 2 cabbage lettuces,
- 1 onion,
- small handful of spinach,
- a piece of mint,
- 1 pint shelled peas,
- 2 oz. butter.
Wash and cut up the
lettuces, also cut up the cucumber and onion, put them into a stewpan,
together with 1/2 pint of peas, the mint, and butter. Cover with about
1 quart of cold water, bring to the boil, and simmer gently for 3
hours. Then strain off the liquid and pass the vegetables through a
sieve. Add them to the liquid again, and set on the fire. Season and
add 1/2 pint green peas previously boiled.
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Bavarian Pear Pudding Recipe
Soak 1/2 loaf of bread and press dry. Mix with 1/2 pound of chopped suet; add a teaspoonful of salt, 1 cup of sugar, 2 eggs and the grated peel of a lemon, a pinch of cinnamon, cloves and allspice. Add some sifted flour; mix well, and form into a large ball. Then peel 1 quart of pears. Cut in half, and lay in a large saucepan a layer of pears; sprinkle with sugar, cinnamon and grated lemon peel. Lay in the pudding; cover with a layer of pears and pour over all 3 tablespoonfuls of syrup. Fill with cold water and boil half an hour; then bake three hours and serve hot.
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Belgian Rice Dessert
Cook 1 pint of milk; add 1/2 cup of boiled rice and some currants; stir in the yolks of 2 eggs well beaten with 2 tablespoonfuls of sugar. Remove from the fire. Add 1 teaspoonful of vanilla; then form into cylinders. Dip in beaten egg and fine bread-crumbs and fry a golden brown. Sprinkle with pulverized sugar and put some red currant jelly on top and serve.
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Belgian Potato Salad
Slice cold boiled potatoes very thin and mix with chopped celery and onion; season with salt and pepper. Then mix the yolks of 2 hard-boiled eggs with 1 tablespoonful of olive-oil. Add to the salad with 2 tablespoonfuls of vinegar. Sprinkle with chopped parsley and serve.
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Turkish Pudding
Dissolve 1/2 box of gelatin; chop 1/4 pound of dates and mix with 2 ounces of boiled rice, 1/2 cup of pulverized sugar and 1 teaspoonful of vanilla; then mix the gelatin with 1 pint of whipped cream. Mix all well together and turn into a mold and stand on ice until cold. Sprinkle with chopped nuts. Serve with whipped cream
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There are times when a restaurant will automatically add a gratuity. Normally there is a sign at the door or a note on the bill about this. It is typically between 10 and 18% and normally the really high pre added tips are on parties of 6 or more.
Be sure to really look at the bill so that you do not mistakenly over tip. Shockingly many waiters will neglect to mention that a tip has already been included. Why am I telling you about this now?
1) Many people do not know about this tipping tactic.
2) I recently went to a Thai restaurant that “accidentally” charged us a 50% tip. My dining companion noticed this and asked me about it. He knew that a tip is sometimes included but never this much. So we asked the hostess about this and she took it off the bill, claiming that it was an accident. She didn’t seem shocked though or that apologetic.
My point is that you should be diligent when checking your check at the end of a meal. You don’t want to over tip, unless the service is amazing, and you sure do not want to reward the staff for making a huge mistake like that.
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