A selection of dishes and the chef's reminder - Softcover

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1909 Excerpt: ...be found a great many of the eggs. Then proceed to pick the terrapin, which is the whole secret of its success. Some are more particular in the picking than others. I personally reject the intestines, also the claws, but it is an accepted fact that the intestines are perfectly fit to eat. Great care should be taken in cutting the liver on account of the gall bladder, which should be thrown away. While cutting the liver do so away from the terrapin itself, in order that should the gall bladder accidentally be cut the rest of the terrapin will not suffer. After picking let it simmer with some butter for from two and a half to three hours, then add pepper and salt and more butter according to taste--a dredging of flour and a little boiling chicken consomme wine can be added if desired, but my theory is that in paying high prices for the best of terrapin the natural flavor is lost by adding wine. A DISSERTATION ON COFFEE. There is scarcely anything more interesting to almost everybody than the subject of preparing coffee for the table, yet how few understand it. "The way mother used to make it" is satisfactory to most housekeepers, because there is a sentiment about it. Instructing the coffee maker to use "so much coffee to so much water" is about all some hotel men do towards giving their guests the standard beverage of the American breakfast table. I know a celebrated restaurateur in the United States today who serves a drink which goes down your throat without making you wince--palatable, to be sure; but think a moment, does it taste like coffee f Has it the odor of coffee? No. And why? Simply because he insists on having it roasted so high that it becomes burned and the delicate essential oil (the aroma) is turned into a greasy covering ...