“The supper was suited to the tastes of the old epicures for whom it had been planned. There were oysters and ducks with the juices following the knife, hot breads, wild grape jelly, hominy and celery.”
A cook of roughly the same moment, setting down the same dish.
toast it; put the slices in one quart of water, and set it over the fire to simmer until it jellies; then strain it through a cloth, sweeten it, and flavor it with lemon juice; put it into a mould and cool it upon the ice before using. 248. =Crackers and Marmalade.=--Toast three soda crackers, dip them for one minute in boiling water, spread them with a little sweet butter, and put between them layers of orange marmalade, or any other preserve or jelly; put plenty upon the top cracker, and set them in the oven for two or three minutes before serving. This makes a delicate and inviting lunch for convalescents. 249.
Sources: The passage is from Temple Bailey, Mistress Anne, free to read in full at Project Gutenberg. The recipe is from Corson, The Cooking Manual of Practical Directions for Economical of 1877, also free in full. Both are in the public domain in the United States. The binding above is ours — ochre cloth, oyster stamp.