Victuals of quality
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| *** NON NE ***** | ||
Directions
At a country auction in Quebec the auctioneer offered a torn straw basket full of "medicine books". I knew that such books of the 1800s and early 1900s were full of observations on food as well as remedies for the family and horses. So I made a bid and got the basket -- and so received 10 times my money's worth. Among the volumes was an 85-page book with a hard cover published in Upper Canada in 1901. Its title was Victuals of Quality and it contained two chapters of unusual ideas. These are my favorites.
For Delicate Fingers: The hostess with delicate taste has an unusual way to offer a snack with champagne in a moonlit garden. She fills nasturtium flowers the fresh cream cheese made light by the addition of whipped cream.
Sweet Peach Applesauce: When you next serve a golden, fragrant roast of pork, serve it with applesauce made sweet with a liqueur glass of port wine, along with a pinch of sage and cinnamon. Top and beat with a piece of butter, but never, never add sugar.
Fruit Temptation: Cook enough of the fresh fruit of your choice in a minute quantity of water, over low heat in a covered saucpan, to make 2 cups of fruit puree after being put through a sieve. To the fruit add a syrup made with 1½ cups sugar and ½ cup water, the juice of 2 lemons or 2 oranges. Mix well and freeze until mushy.
Pleasant Raspberry: A Canadian trifle of raspberry. Layers of French macaroons soaked in Spanish sherry with a thick coating of custard on each layer, and on the custard, sweetened raspberries. A few hours in the cold room, and you have a most seasonal dessert.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 25, 1997