Monday, August 31, 2015
RICE MOULDS
ENGLISH MUFFINS
Sunday, August 30, 2015
TAPIOCA SOUP
CURRIED RICE
LOAF CORN BREAD
COCONUT ICE CREAM
Put 1 pint of milk over the fire in a double boiler with the grated yellow rind of a lemon and three well-beaten eggs. Stir until the mixture begins to thicken. Remove from the fire; add a cup and a half of sugar, and 1 qt. of cream. Then add a grated cocoanut. Stir until the custard is cold, add the lemon juice and freeze.
CHICKEN CUTLET
Chop cold chicken fine; season with onion-juice, celery salt, pepper,
and chopped parsley. For 2 cupfuls allow a cupful of cream or rich milk.
Heat this (with a bit of soda stirred in) in a saucepan, and thicken
with a tablespoonful of butter rubbed in, one of corn-starch, stirred in
when the cream is scalding. Cook one minute, put in the seasoned
chicken, and cook until smoking hot. Beat two eggs light; take the
boiling mixture from the fire and add gradually to these. Pour into a
broad dish or agate-iron pan and set in a cold place until perfectly
chilled and stiff. Shape with your hands, or with a cutter, into the
form of cutlets or chops. Dip in egg, then in cracker-crumbs. Set on the
ice an hour or two and fry in deep boiling fat. Send around white sauce
with them.
Thursday, August 27, 2015
OYSTER POTPIE
ORANGE SALAD
Wednesday, August 26, 2015
FRENCH OMELET
Tuesday, August 25, 2015
STEWED BREAST OF LAMB
Monday, August 24, 2015
BREAKFAST COCOA
Breakfast Cocoa is powdered so fine that it can be
dissolved by pouring boiling water on it. For this reason it is often
prepared at the table. A small teaspoonful of the powder is put in the
cup with a teaspoonful of sugar; on this is poured two-thirds of a cup
of boiling water, and milk or cream is added to suit the individual
taste. This is very convenient; but cocoa is not nearly so good when
prepared in this manner as when it is boiled.
For six cupfuls of cocoa use two tablespoonfuls of the powder, two tablespoonfuls of sugar, half a pint of boiling water, and a pint and a half of milk. Put the milk on the stove in the double-boiler. Put the cocoa and sugar in a saucepan, and gradually pour the hot water upon them, stirring all the time. Place the saucepan on the fire and stir until the contents boil. Let this mixture boil for five minutes; then add the boiling milk and serve.
A gill of cream is a great addition to this cocoa.
Scalded milk may be used in place of boiled milk, if preferred. For flavoring, a few grains of salt and half a teaspoonful of vanilla extract may be added.
PRICING $2.50
For six cupfuls of cocoa use two tablespoonfuls of the powder, two tablespoonfuls of sugar, half a pint of boiling water, and a pint and a half of milk. Put the milk on the stove in the double-boiler. Put the cocoa and sugar in a saucepan, and gradually pour the hot water upon them, stirring all the time. Place the saucepan on the fire and stir until the contents boil. Let this mixture boil for five minutes; then add the boiling milk and serve.
A gill of cream is a great addition to this cocoa.
Scalded milk may be used in place of boiled milk, if preferred. For flavoring, a few grains of salt and half a teaspoonful of vanilla extract may be added.
PRICING $2.50
Sunday, August 23, 2015
CHERRY NUT BREAD PUDDING
Cherry Nut Bread Pudding:
3 eggs, beaten
1 cup evaporated milk
1/2 cup molasses
1/4 cup butter, melted
1 teaspoon vanilla extract
1 cup chopped cherries
3/4 cup chopped nuts
1 (16 oz.) loaf raisin bread, cut into cubes
---
Mix together the first 5 ingredients; then fold in the cherries and nuts; then the bread. Bake in a greased 8x8-inch pan at 325 F. until set (about 30 minutes). Garnish each serving with whipped cream and a maraschino cherry.
3 eggs, beaten
1 cup evaporated milk
1/2 cup molasses
1/4 cup butter, melted
1 teaspoon vanilla extract
1 cup chopped cherries
3/4 cup chopped nuts
1 (16 oz.) loaf raisin bread, cut into cubes
---
Mix together the first 5 ingredients; then fold in the cherries and nuts; then the bread. Bake in a greased 8x8-inch pan at 325 F. until set (about 30 minutes). Garnish each serving with whipped cream and a maraschino cherry.
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CHOCOLATE VIENNA STYLE
CHOCOLATE, VIENNA STYLE
Use four ounces of Vanilla Chocolate, one quart of milk, three tablespoonfuls of hot water, and one tablespoonful of sugar.Cut the chocolate in fine bits. Put the milk on the stove in the double-boiler, and when it has been heated to the boiling point, put the chocolate, sugar and water in a small iron or granite-ware pan, and stir over a hot fire until smooth and glossy. Stir this mixture into the hot milk, and beat well with a whisk. Serve at once, putting a tablespoonful of whipped cream in each cup and then filling up with the chocolate.
The plain chocolate may be used instead of the vanilla, but in that case use a teaspoonful of vanilla extract and three generous tablespoonfuls of sugar instead of one.
Spare Ribs
This is very good.
Rub in garlic, onions, chili peppers, salt and peppers.
Place in over on low 350.
Than add BBQ sauce with dark brown sugar.
Rub in garlic, onions, chili peppers, salt and peppers.
Place in over on low 350.
Than add BBQ sauce with dark brown sugar.
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