Boil together one cupful of granulated sugar, one cupful of coffee A sugar, one-half cupful of Irish potato—treated as before—one tablespoonful of butter, one cupful of milk, caramel coloring. Stir continually until the mass forms a soft ball in cold water. Then pour it onto a well oiled marble between candy bars.
Ingredients: Lamb's sweetbread, butter, onions, stock, Chablis, salt, lemon, herbs, cocks' combs, fowls' livers.
Cut up equal quantities of lamb's sweetbreads, cocks' combs, fowls' livers in pieces about the size of a filbert, flour and fry them slightly in butter and a small bit of onion, add half a glass of Chablis, a cup of good stock, and a bunch of herbs. Reduce the sauce, and thicken it with a tablespoonful of butter and flour fried together. Make a border of Risotto all'Italiana (No. 190), and put the sweetbread, &c., together with the sauce in the centre.
1 head celery, 4 large tomatoes, 4 qts. water, 4 large English onions, 3 tablespoons coarsely chopped parsley.
This soup figures often in the diet sheet of the Physical Regenerationists for gouty and rheumatic patients, but in addition to being a valuable medicine on account of its salts, it is the most delicious clear soup that I know of. To make: chop the ingredients to dice, cover closely, and simmer until the quantity of liquid is reduced to one half
Milk, buttermilk, or even skim-milk, will serve for this purpose.
To every pint of milk, mix a piled-up table-spoonful of flour, and stir the mixture while boiling on the fire for ten minutes; season with a little salt, and eat it with bread or a boiled potato.
This kind of food is well adapted for the breakfast of women and children, and is far preferable to a sloppy mess of tea, which comes to more money.
This is an essentially Flemish soup. One uses carp, eels, tench, roach, perches, barbel, for the real waterzoei is always made of different kinds of fish. Take two pounds of fish, cut off the heads and tails, which you will fry lightly in butter, adding to make the sauce a mixed carrot and onion, three cloves, a pinch of white pepper, a sprig of parsley, one of thyme, a bay-leaf; pour in two-thirds of water and one-third of white wine till it more than covers the ingredients and let it simmer for half-an-hour. Then the pieces of fish must be cut an equal size, and they are placed to cook quickly in this liquor for twenty minutes. Five minutes before serving add a lemon peeled and cut into slices and the pips removed. Some people bind the sauce with breadcrumbs grated and browned. You serve, with this dish, very thin slices of bread and butter. For English tastes, the heads and tails should be removed when dressing the dish.
Pick a large, yellow and ripe orange. Remove the top, the flesh but leave a little of the juice. Fill the empty orange with mitten crab roe and meat. After covering the orange, steam it in the cooking pot with cooking rice wine and vinegar. Serve the cooked crab with vinegar and salts to enhance its flavour.
- 4 slices bacon
- 2 tblsp. onion, minced
- 1 tblsp. celery, minced
- 1 tblsp. pepper, minced
- 2 cups corn
- 2 potatoes, diced
- 3 tomatoes, cut-up
- 2 pints milk
- salt
- pepper
Dice the bacon and put into pan to brown, add onion, celery and pepper; fry until bacon is crisp. Add the corn and saute together for 3 minutes. Add the potatoes, tomatoes and seasoning, cover and simmer for 30 minutes. Finally add the milk, heat to the boiling point and serve with a little chopped parsley.
Julian pulses are cooked thus: soak well-cleaned spelt, put it on the fire; when cooked, add oil. If it threatens to become thick, carefully thin it down.
Take two cooked brains and half a pound of meat ground as for forcemeat, crush this with the brains and put in a pot. Crush pepper, lovage and fennel seed, moistened with broth, a little wine and put it on top of the brain and meat.
When this forcemeat is heated sufficiently, mix it with the spelt [finish boiling] Transfer into service dish, thinned. This must have the consistency of a heavy juice.
- 1 lb. chestnuts
- 1 tablespoon chopped parsley, cornflour and water or 1 egg.
Boil the chestnuts for half an hour. Shell, and well mash with a fork. Add the parsley. Dissolve 1 tablespoon cornflour in 1 tablespoon water. Use as much of this as required to moisten the chestnut, and mix it to a stiff paste. Shape into firm, round, rather flat rissoles, roll in white flour, and fry in deep oil or fat to a golden brown colour. Serve with parsley or tomato sauce.
For those who take eggs, the rissoles may be moistened and bound with a beaten egg instead of the cornflour and water. They may also be rolled in egg and bread-crumbs after flouring.
Take oxe cheeks being boned and cleansed, steep them in claret, white-wine, or wine vinegar all night, the next day season them with nutmegs, cloves, pepper, mace, and salt, roul them up, boil them tender in water, vinegar, and salt, then press them, and being cold, slice them in thin slices, and serve them in a clean dish with oyl and vinegar.
You shapeless nothing, in a dish!You, that are but almost a fish!Cowper.The largest and finest oysters should be chosen for frying. Simmer them in their own liquor for a couple of minutes; take them out, and lay them on a cloth to drain; beard them, and then flour them, egg and breadcrumb them, put them into boiling fat, and fry them a delicate brown.
A much better way is to beat the yolks of eggs, and mix with the grated bread, a small quantity of beaten nutmeg and mace, and a little salt. Having stirred this batter well, dip your oysters into it, and fry them in lard, till they are a light brown color. Take care not to do them too much. Serve them up hot. For grated bread, some substitute crackers pounded to a powder, and mixed with yolk of egg and spice.
Cut a breast of veal in pieces, fry them lightly and put them into a stewpan with a good beef gravy, seasoned with white pepper, salt, a couple of sliced onions (previously browned in a little oil), and a piece of whole ginger, let it simmer very slowly for two hours taking care to remove the scum or fat, have ready some rich forcemeat and spread it about an inch thick over three cold hard boiled eggs, fry these for a few moments and put them in the saucepan with the veal; before serving, these balls should be cut in quarters, and the gravy rendered more savory by the addition of lemon juice and half a glass of white wine, or a table-spoonful of walnut liquor, if the gravy is not sufficiently thick by long stewing, a little browned flour may be stirred in.
Busy Day Supper Dish
- 1 pkg. frozen asparagus cuts
- 1 cup cooked diced ham or canned luncheon meat
- 2 cups well-seasoned medium white sauce
Makes 4 servings.
- Cook asparagus according to directions on package; drain.
- Stir meat and asparagus into white sauce. Heat thoroughly.
- Serve on hot split baking powder biscuits.
Or, serve left-over meat and vegetables in this gravy:
Emergency Gravy
- 1 beef bouillon cube
- 1 cup hot water
- 2 tablespoons flour
- Kitchen Bouquet
- Salt and pepper
- Dissolve bouillon cube in hot water; set aside.
- Melt fat in saucepan or skillet. Stir in flour. Cook over low heat, stirring constantly, until bubbling.
- Stir in bouillon. Stir constantly until thickened and smooth. Season to taste with Kitchen Bouquet, salt and pepper. Makes 1 cup.
A PIE THAT IS DIFFERENT—DATE NUT PUDDIN’-PIE
- 2 eggs
- ½ cup white sugar
- 1 tablespoon evaporated milk
- 1 tablespoon melted margarine
- ½ teaspoon vanilla
- ½ cup white cornmeal
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ¾ cup (or 1 six-ounce package) dates chopped
- ½ cup coarsely chopped nuts
- ½ cup nut halves
Beat eggs, add sugar, brown sugar, milk, margarine, corn meal, salt, baking powder, dates, nuts and vanilla. Mix well. Pour into a 9-inch pie plate which has been generously greased with margarine and dusted with corn meal. Top with the nut halves. Bake at 350 degrees for 45 minutes. Cool on a cake rack. Garnish with a circle of whipped cream flavored with sherry or almond flavoring. Sprinkle lightly with finely chopped nuts, if you wish.
This Puddin’-Pie makes its own crust.
Ingredients:
Any remains of cold cod, oysters, melted butter sufficient to moisten, mashed potatoes enough to fill up the dish.
Flake fish from the bone and take all the skin away. Lay in a pie dish, pour over it the melted butter and oysters with sauce; cover with mashed potatoes. Bake for half an hour, and send to table of a rich brown color.
Instead of melted butter use cream, if preferred
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