While whipping add three wine-glassfuls of Marsala and one liqueur glass of Maraschino brandy. Pour into tall glasses or cups and serve either hot or cold.
Peaches a la Princesse
Halve six fine peaches, not too ripe, and place in saucepan with concave side up. Take one peach, peeled, and mince with a dozen macaroons, adding the yolk of an egg and half an ounce of sugar. Mix all well together and with this fill the half peaches. Moisten all with half a cup of white wine and sprinkle with sugar. Bake in a hot oven ten minutes and pour over zabaione and serve. This will make a most delicious dessert dish.
Sultana Roll
Add the beaten yolks of seven eggs to one pint of boiling milk, one cup of sugar, one-half teaspoonful of vanilla, one-quarter teaspoonful of almond extract. When thick add two and a half cups of thick cream. Cool and freeze. Line the bottom of a mold with Sultana raisins which have been soaked in sherry wine twenty-four hours. Put a layer of frozen cream, then raisins, continuing until all is used. Pack in ice and salt two hours and serve with caramel sauce.
Caramel Sauce
Butter the inside of a saucepan. Put in two ounces of unsweetened chocolate and melt over hot water. Add two cups of light brown sugar and mix well. Add one ounce of butter and half a cup of rich milk. Cook until mixture forms a soft ball when tested in cold water. Flavor with vanilla and pour, while hot, over each service of the roll. It immediately hardens, forming a delicious caramel covering to the ice cream.
Welsh Rarebit
Take one pound of mild American cheese and put in saucepan. Add five wineglassful of old ale, place over the fire and stir until it is thoroughly blended and melted. Pour this over slices of delicately browned toast, serving hot.
Coffee Royal
Take of the best Mocha coffee one part, of the best Java coffee two parts. Put six tablespoonfuls of the mixture into a bowl and add an egg, well beaten. Stir the mixture five minutes. Add half a cup of cold water, cover tightly and let stand several hours. Put into a coffeepot the coffee mixture and add four large cups of boiling water, stirring constantly. Let it boil briskly for five minutes only then set on the back of the stove five minutes. Before serving add a small tablespoonful of pure French brandy to each cup. Sweeten to taste.
Reina Cabot
Mix at table and serve on hot, toasted Bent's biscuit. Take a quarter of a pound of ripe, dark Roquefort cheese and rub with a piece of butter the size of a walnut until smooth, adding a teaspoonful of Worcestershire sauce and a wineglassful of sherry, with a pinch of paprika, rubbing until it is smooth. This is best mixed in shallow bowl or soup plate.
Virginia Egg Nog
Beat separately the yolks and whites of ten eggs, the yolks to a soft cream. To the beaten yolks add one pound of granulated sugar, beating until fully blended and very light. Let one quart of fresh milk come to a boil and pour over the yolk of egg and sugar, stirring constantly until well blended. To this add one gill of French brandy or one-half pint of good whisky. On top of this place the beaten white of egg and grated nutmeg. Serve either hot or cold.
Mint Julep
Bruise several sprigs of mint in a mixing glass with pulverized sugar. Fill the glass with ice and pour over it a jigger of whisky. Let stand for ten minutes and then put in a dash of Jamaica rum. Dress with sprigs of mint, and sprinkle with powdered sugar. Serve with straws.
Index
Bills of Fare Beefsteak Spanish Celery Victor Chicken, Country Style In the Shell Jambalaya Leon d'Oro A la Napoli Pie (Spanish) Portola Chili Rienas Clam Fritters Chowder Coffee Royal Crab Louis Stew Dessert (Italian) Egg Nog (Virginia) Eggs, Spanish With Wine Des Soliel Fish: Soles with Wine Sole Edward VII Sand-dab Fillet, Cold Fritto Misto Lobster a la Newburg Lamb Chops Marinade Mussels Mariniere Mushrooms, Grilled Mint Julep Menu (Model) Oysters a la Catalan A la Poulette Omelette Peaches a la Princesse Planked Fillet Mignon Polenti Quajatole en Mole Rice, Spanish Milanaise Italian Riena Cabot Salad, Italian Palace Grill Oyster Sauer Braten Sauce, Delmonico Raisin Caramel Mushroom Scrapple Shrimp Creole, Antoine Snails Bordelalse Soup: Bisque of Crawfish Creole Gumbo Onion Sultana Roll Sweetbreads Scalloped Turta (Italian) Toulouse Ragout Tamales Tagliarini des Beaux Arts Terrapin a la Maryland Wines, How to Serve Welsh Rarebit Zabaoine Restaurants Blanco's Bonini's Barn Buon Gusto Castilian Coppa's Fashion, Charlie's Felix Fior d'Italia Fly Trap Frank's Fred Solari's Gianduja Hang Far Low Heidelberg Inn Hof Brau Hotel St.