|
|
August 2nd, 2020 
To Choose Poultry.
When fresh, the eyes should be clear and not sunken, the feet limp and pliable, stiff dry feet being a sure indication that the bird has not been recently killed; the flesh should be firm and thick and if the bird is plucked there should be no discoloration of the skin. Young male birds are considered the best.
Chickens, —The flesh of young chickens is the most delicate and easily assimilated of animal foods, which makes it especially suitable for invalids and persons whose digestion is weak. Few animals undergo so great a change with regard to the quality of their flesh as the domestic fowl.  When quite young, cocks and hens are equally tender, but as chickens grow older the flesh of the cock is the first to toughen, and a cock a year old is fit only for conversion into soup. A hen of the same age affords a substantial and palatable dish. This rule respecting age does not apply to capons, which when well-fed and well-dressed for the table, are surpassed by few animals for delicacy of flavour. Even when three years old the capon is as tender as a chicken, with the additional advantage that his proper chicken flavour is more fully developed. The above remarks are applicable only to capons naturally fed and not crammed. The latter process may produce a handsome-looking and heavy bird, but when tested by cooking its inferiority will be only too apparent. As a rule, small-boned and short-legged poultry are generally found to be the more delicate in colour, flavour and fineness of flesh. Continue reading Mrs Beaton’s Poultry & Game — Choosing Poultry
Top of Pg.
Home
May 9th, 2021 
” Here’s many a year to you !
Sportsmen who’ve ridden life straight.
Here’s all good cheer to you !
Luck to you early and late.
Here’s to the best of you !
You with the blood and the nerve.
Here’s to the rest of you !
What of a weak moment’s swerve ?
Face the grim fence, gate, or wall again :
Ride hard and straight in the van,
Life is to dare and deserve ! ”
1908. RH Carlisle
Top of Pg.
Home
August 1st, 2020  Foie gras with Sauternes As an Appetizer
- Pale dry Sherry, with or without bitters, chilled or not. Plain or mixed Vermouth, with or without bitters. A dry cocktail.
With Oysters, Clams or Caviar
- A dry flinty wine such as Chablis, Moselle, Champagne.
Continue reading Proper Wines to Serve with Food
Top of Pg.
Home
February 16th, 2018
 10th Duke of Beaufort
Top of Pg.
Home
August 4th, 2020 
NAPOLEON’S PHARMACISTS.
Of the making of books about Napoleon there is no end, and the centenary of his death (May 5) is not likely to pass without adding to the number, but a volume on Napoleon”s pharmacists still awaits treatment by the student in this field of historical research. There is no lack of material. Not that Napoleon had any faith in drugs. Even during his fatal illness at St. Helena he caused his doctors ceaseless anxiety by his petty tendency to offer any or every excuse for shirking regular doses. But he knew that others thought differently, and delighted to tell the tale of a certain bread pill administered to the Empress Marie Louise by Baron Corvisart, and its marvellous effects. He seems to have taken an intelligent interest in chemistry, and even to have studied its rudiments with Bouillon-Lagrange in his earlier days. W’hen he reorganized France after the Revolution he appreciated the collaboration of men like Chaptal, and gained their devotion and admiration by his own wonderful intellectual activity and physical energy. Continue reading Napoleon’s Pharmacists
Top of Pg.
Home
July 31st, 2020 
It is a pity that the traditions and literature in praise of fly fishing have unconsciously hampered instead of expanded this graceful, effective sport. Many a sportsman has been anxious to share its joys, but appalled by the rapture of expression in describing its countless thrills and niceties he has been literally scared away from attempting to master the difficulties which he assumes must attend such an art. And thereby he has barred himself needlessly from an infinite wealth of sport and enjoyment. Continue reading Fly Casting Instructions
Top of Pg.
Home
July 30th, 2020  Mother of Pear Spoons with Sturgeon Caviar and Salmon Roe Salmon caviar was originated about 1910 by a fisherman in the Maritime Provinces of Siberia, and the preparation is a modification of the sturgeon caviar method (Cobb 1919). Salomon caviar has found a good market in the U.S.S.R. and other European countries where it is known as “red caviar” to distinguish it from the sturgeon or “black caviar”. Although several attempts have been made to manufacture salmon caviar in the United States, only a few firms in the Pacific Northwest have operated successfully on a commercial scale. Their product is marketed mostly in New York and other eastern cities. A salmon-canning firm operating in the Bristol Ba area of Alaska also prepares salmon caviar, principally for export. Continue reading Salmon Caviar
Top of Pg.
Home
July 30th, 2020  Tuna fish being weighed on quay-side in Greece – Photo by Tom Oates No two commercial tuna salads are prepared by exactly the same formula, but they do not show the wide variety characteristic of herring salad. The recipe given here is typical. It is offered, however, only as a guide. The same recipe with minor variations to suit the taste may be used for salmon salad.
Tuna Salad I
Ingredients. Continue reading Commercial Tuna Salad Recipe
Top of Pg.
Home
July 29th, 2020 
Fried fish cakes are sold rather widely in delicatessens and at prepared food counters of department stores in the Atlantic coastal area. This product has possibilities for other sections of the country.
Ingredients: Continue reading Commercial Fried Fish Cake Recipe
Top of Pg.
Home
April 18th, 2020 
The element copper effectively kills viruses and bacteria.
Therefore it would reason and I will assert and not only assert but lay claim to the patents for copper mesh stints to be inserted in the arteries of patients presenting with severe cases of Covid-19 with a slow release dosage of Copper Sulfate woven in, those in need of ventilators and on death’s edge. I also lay claim to any and all copper mesh filtering systems for ventilator tubing and facial masks. I have a partner in this whom will not be named, a brilliant chemist who will be entitled to split any and all financial benefit from such claims. Continue reading Copper Kills Covid-19 and the Sun is Your Friend
Top of Pg.
Home
April 17th, 2020 
Carpet Cleaners.
Powder Form
Sal soda…8 ounces av. (hydrated sodium carbonate)( Na2CO3∙10H2O) or soda ash.
Borax…….4 ounces av.
Both should be in powder.
 In using, this amount of material is to be dissolved in a gallon of water, then mix this with a solution of a pound of soap (any good washing soap) in 4 gallons of water. Apply this combination, preferably warm, to the carpet with a scrubbing brush, remove the lather with a wooden scraper, and dry the carpet with a flannel cloth. Continue reading Carpet Cleaner Formulae
Top of Pg.
Home
April 8th, 2020 
Take to every quart of water one pound of Malaga raisins, rub and cut the raisins small, and put them to the water, and let them stand ten days, stirring once or twice a day. You may boil the water an hour before you put it to the raisins, and let it stand to cool. At ten days’ end strain out your liquor, and put a little yeast to it; and at three days’ end put it in the vessel, and one sprig of dried wormwood. Let it be close stopped, and at three months’ end bottle it off.
[From: Old Time Recipes for Home Made Wines, Cordials and Liquerurs From Fruits, Flowers, Vegetables, and Shrubs, Compiled by Helen S. Wright, Boston, The Page Company, Publishers, Copyright 1909, by Dana Estes and Company, Fourth Impression, January. 1922 Printed by C.H. Simonds Company, Boston, Mass, USA]
Top of Pg.
Home
January 13th, 2020 
From Allen’s Indian Mail, December 3rd, 1851
BOMBAY.
MUSULMAN FANATICISM.
On the evening of November 15th, the little village of Mahim was the scene of a murder, perhaps the most determined which has ever stained the annals of Bombay. Three men were massacred in cold blood, in a house used by the Kojah caste, in open daylight, all in the middle of a densely-populated part of the town. Thirteen prisoners are in custody. Continue reading Slaughter in Bombay
Top of Pg.
Home
January 12th, 2020 
China has more ducks than any other country in the world. For this reason the Chinese have found interesting ways of converting the fowl into many palatable dishes. The duck used is the kind that dwells in marshes. The Muscovy duck is not a native of China and is called foreign duck.
FRIED DUCK
Clean and disjoint a young duck. Sprinkle with salt and pepper. Cover the bottom of frying pan with peanut oil about half an inch deep. When oil sizzles, put in the pieces of duck and fry slowly until a delicate brown, turning the pieces occasionally. Mix six tablespoons Chinese saucea in half a cup of water with a piece of shredded ginger, four tablespoonful of wine, and few green onion sprouts. Pour contents over the duck, cover, and let cook over slow fire for 20 minutes longer.
a(soyu or soy sauce)
Continue reading Chinese Duck Cooking — A Few Recipes
Top of Pg.
Home
January 12th, 2020 
Formerly vinegar was prepared on the farm to a greater extent than now. The introduction of laws for the control of the sale of vinegar, altho intended to help the honest manufacturer, has discouraged the preparation of vinegar for sale in a small way, not because it is difficult to meet the requirements but because some care must be taken in the operation in the order that the finished product comply therewith.
It is unnecessary to point out that low-grade fruit may often be used to advantage in the preparation of vinegar. This has always been true in the case of apples and may be true with other fruit, especially grapes. The use of grapes for wine making is an outlet which in now to be denied, and one alternative is the manufacture of vinegar from such grapes as are undesirable for eating. The juice makes a very excellent vinegar, thought be some to be the superior to apple-cider vinegar. Continue reading The Preparation of Marketable Vinegar
Top of Pg.
Home
January 8th, 2020 
The greatest cause of failure in vinegar making is carelessness on the part of the operator. Intelligent separation should be made of the process into its various steps from the beginning to end.
PRESSING THE JUICE
The apples should be clean and ripe. If not clean, undesirable fermentations may develop which will injure the quality of the finished product. Fruit which is just ripe contains the maximum amount of sugar. If the fruit is too green or over-ripe there may not be sufficient sugar present for the final production of a per cent acetic acid. Dirt, grass, leaves, rotten and wormy fruit bear millions of bacteria, some of which are sure to be of undesirable varieties. These may be the cause of bad flavors, and may make the vinegar low in acid, off-color, and turbid. Continue reading Making Apple Cider Vinegar
Top of Pg.
Home
|
|
|
