=A Substitute for Cream.=--Boil down a quart of milk nearly to a pint.
Then mix smoothly a dessertspoonful of the finest rice flour with a
little milk; add by degrees a few spoonfuls of the hot milk to it. Put
into a saucepan with one or two lumps of sugar; continue boiling till
the flour is completely cooked and thick enough. A small quantity of
yolk of egg, or saffron, may be added to give it a colour; stir until
quite cold to prevent it skinning. This cream can be used for table,
or put into tea or coffee, or substituted in dishes where cream is
mentioned.
=Banana and Almond Custard.=--Blanch and pound finely two ounces of
almonds, with one teaspoonful of rosewater; sweeten to taste. Cut up
some bananas in thin round slices, beat up the yolks of two eggs, mix
almonds, bananas, and eggs, with half a pint of cream. Put them in a
saucepan over a slow fire, stirring one way until thick; pour this
mixture into buttered china moulds, bake in a slow oven. It would be
better to place them in a tin of hot water to prevent them curdling;
cook about ten to twenty minutes. Decorate the moulds with two whites
of eggs, whipped to a firm froth, and put in the oven for a minute to
set them.
=Banana Fluff.=--Red bananas should be selected for this, as they have
a richer flavour than those with yellow skins.
Peel and cut them into dice; squeeze over a little lemon juice, and
cover with a small cupful of ginger syrup that has been drained from a
jar of preserved ginger. Allow the fruit to remain covered for at least
two hours, then mash to a paste with a wooden spoon; gradually fold in,
half a pint of cream beaten solid, two teaspoonfuls of powdered sugar,
and the stiffly whipped white of one egg. Serve immediately. Heap in
wide-rimmed glasses that have been lined with macaroons.
=Fried Bananas.=--Peel the bananas, slice lengthways, season with salt,
dredge with flour and fry in oil or butter; or dip in egg and crumbs,
or cut in two, crossways, dip in egg and seasoned crumbs. Put on ice
for two hours and fry in deep fat. Sprinkle with lemon juice if desired.
=Banana Fritters.=--Make a batter of two cupfuls of milk, three
well-beaten eggs and enough flour sifted, with a teaspoonful of baking
powder to make a stiff batter. Dip the peeled and quartered bananas
in the batter, and fry brown in deep nutter. Drain and serve with any
sauce preferred.
=Banana Omelette.=--Peel four not over-ripe bananas, cut them into
round slices, not too thin; melt one ounce of butter in an omelette
pan. When hot put in the bananas and toss them over the fire for a few
minutes. Then sweeten with caster sugar. Break four fresh eggs into a
basin and beat well; add a tablespoonful of milk and a teaspoonful of
sugar. Melt one ounce of butter in an omelette pan; pour in the egg
mixture, and stir over a quick fire until the eggs begin to set, then
shape into an omelette. Put the prepared bananas into the centre, fill
in the sides of the omelette and let it take colour, and turn out on to
a hot dish. Dredge with sugar, glaze, and serve.
=Bean Relish.=--Have ready a pint of cooked Lima beans. Mix together
three or four tablespoonfuls of olive oil, two tablespoonfuls of
vinegar, one tablespoonful of grated onion, half a teaspoonful of salt,
half a teaspoonful of paprika. Mix, and toss the beans in it. Arrange
on a serving dish, outline with chopped pimento, and decorate with
parsley. (_Newark News._)
=Bread Soufflé.=--Soak two breakfastcupfuls of stale bread-crumbs in
one pint of hot milk, add six ounces of grated Parmesan cheese, and
beat thoroughly with the back of a wooden spoon. Beat three eggs until
light, and add seasoning to taste. Put one ounce of butter in the pan
and cook half of the mixture at a time, as this quantity will make
two omelettes. Cook more slowly than for a plain omelette. When it is
set, it will be as light as a soufflé; fold over the edges and serve
immediately, or it may be baked in a well-buttered pie dish.
=Buttermilk Bread.=--Sift four cups of flour into a basin; add a
quarter of a teaspoonful of salt, one tablespoonful of sugar, one small
teaspoonful of bicarbonate of soda, two teaspoonfuls of cream of tartar
(or one tablespoonful of baking powder instead of the two ingredients),
one well beaten egg, and enough buttermilk to make a soft dough; knead
lightly, lay on a buttered tin, and bake in a hot oven thirty-five
minutes. This is sufficient for one loaf. (_San Francisco Call._)
=Buttermilk Cake.=--Into one pound of flour rub five ounces of
dripping (or half butter and half lard); add a pinch of salt,
five ounces of moist sugar; flavour with a teaspoonful of caraway
seeds, three ounces of sultanas, or three ounces of currants, and
a teaspoonful of mixed spice, as liked. Mix all the ingredients
thoroughly. Take half a pint of buttermilk into which a small
teaspoonful of bicarbonate of soda has been stirred, and mix into a
light dough. Put into a buttered cake tin, and bake one hour in a
moderate oven. Sour milk will do as well as buttermilk, or milk can be
curdled by the addition of a teaspoonful of vinegar.
=Chestnut Soufflé.=--Boil one pound of chestnuts until they are quite
soft, remove the skins and pass through a nut mill, moisten with a
quart of milk and half an ounce of butter melted, add pepper and salt,
and the yolks of three eggs, and lastly the whites beaten to a stiff
froth. Pour into a greased soufflé dish and bake quickly.
=Cocoanut Curry with Kidney Beans.=--Cook in two tablespoonfuls of
butter, two big peppers drained from a can, a cupful each of grated
cocoanut and nut meats, and two cupfuls of strained tomatoes, for about
three minutes. Then add a cupful of kidney beans that have been cooked
until tender, and season with a teaspoonful of salt, and as much curry
powder. Cook the mixture over hot water for about half an hour, and
serve it in the centre of a border of hot boiled rice.
=Dahl and Rice= (_An Indian Breakfast Dish_).--Soak a cup of Egyptian
lentils for twelve hours in cold water, then add to them an equal
quantity of rice previously washed, and boil all together till tender
(about twenty-five minutes), shred an onion very fine, and fry it in
butter, and mix this butter with the dahl and rice, adding a small
spoonful of curry powder. Serve hot with the fried onions as garnish.
=Date and Nut Sandwich.=--Take one cup of dates, one cup of English
walnut meat, half a cup of cream, and wheat bread.
Wash the dates and remove the inside white lining. Chop them very
finely, and add the walnut meat chopped very finely. Mix to a paste
with the cream, and spread between thin slices of bread and butter
(Franklin’s entire wheat bread). Remove the crust, and cut into fancy
shapes.
=Date Buns.=--Roll light bread dough. Cut thin, spread it with soft
butter and then chopped dates. Roll the bread up and cut it with a
sharp knife into pieces half an inch thick; lay them in a buttered tin.
Allow it to rise until double its bulk, and bake in a hot oven.
=Date Muffins.=--Two cups of pure white wheat flour, three teaspoonfuls
of baking powder, one teaspoonful of salt, one cup of milk, two eggs,
three tablespoonfuls of melted butter, three-quarters of a cup of dates
(stoned and cut in small pieces).
Sift together the flour, baking powder, and salt; add the milk
gradually, then the egg yolks beaten lightly, and the melted butter;
mix in the dates and add the egg whites beaten stiffly. Beat well, and
bake for twenty-five minutes in buttered gem pans.
=Egg Curry.=--Make the mixture as for a vegetable curry (see p. 246),
and put into it some hard-boiled eggs cut in slices or chopped, and
serve with boiled rice.
=Galantine alla Bolognese.=--Stew half a pint of rice previously
soaked, and soak half a pint of bread-crumbs in cold water, fry six
mushrooms and six small onions separately. Strain the water from the
bread-crumbs and put all through a sausage mill, add two well-beaten
eggs, and pepper and salt Put the mixture into a buttered paper, and
shape it like a bolster, fastening the ends with white of egg, tie in a
cloth and boil for one and a half hours. Take off the fire, and leave
it in the water for half an hour, then take it out, and put it between
two plates with a weight on the top. Before serving take off the paper
and glaze with aspic jelly. This is a good cold luncheon dish and can
be served with tender lettuce, and salad dressing.--_Sidney Beard’s
Guide Book, “Order of the Golden Age.”_
=Graham Nut Bread.=--Two cups of Graham flour, one cup of white flour,
one cup of milk, one cup of broken walnuts or peanuts, one scant cup
of molasses, one teaspoonful of bicarbonate of soda. Mix the dry
ingredients together, then add the molasses and milk. Bake in a shallow
pan, so that it can be cut in slices about one and a half inches in
thickness.
=Green Pea Galantine.=--Pass one pint of green peas (cooked) through a
sieve, add one small onion grated, some chopped mint, a quarter of a
pound pine kernel nutmeat (first passing it through a mill), 2 ounces
tapioca, which has been soaked overnight in cold water, pepper and
salt, and a quarter of a pound of bread-crumbs. Mix well, and add one
raw egg. Put into a greased mould or pie-dish, and bake in a slow oven
three-quarters of an hour. Turn out when cold, and serve with salad.
=Home-made Macaroni.=--Take one pound best white flour, put in a
basin, and make a hole in the middle of the flour, in which put four
whites of eggs and half a gill of cold water, and a pinch of salt. Beat
the eggs with a fork, mix the flour gradually. When well mixed put the
paste on a board and knead well, roll the paste into very thin sheets,
place it on a clean cloth and dry. When rolling the paste for cutting
(in long strips or any shape desired), sprinkle the sheets of paste
with semolina, or better still with maize flour.
=Hominy and Cheese.=--Cook the hominy as for a breakfast cereal, season
with salt and pepper, and a tablespoonful of butter. Pour it when
tender into a buttered shallow baking dish. Spread thickly over the top
stewed, seasoned tomatoes, and over these lay thinly sliced cheese.
Bake until brown in a hot oven.
=How to Boil Rice.=--Wash the rice in cold water, boil it until tender
in abundance of salted boiling water for twenty minutes, pour the
water off, fold a clean cloth eight times, and put it on to the top of
the rice; keep the saucepan sufficiently hot to draw the moisture up,
without burning the rice. This method ought to make the rice dry and
light.
One teacupful of rice will swell to a good half pint, when cooked--in
fact it more than doubles its bulk.
=Italian mixed Dish (Fried).=--Cut one or two young green pumpkins
into thin slices about as long as a finger, and half as wide, and lay
them on a plate with a little salt. Mix three ounces of butter and
three tablespoonfuls of flour in a saucepan and boil for two minutes.
Add half a tumbler of cream, half a tumbler of good stock. Boil until
it is a stiff Béchamel. Then moisten a small truffle or some mushrooms
(with which one large yellow pumpkin and potatoes may be sliced), mix
with the Béchamel and roll into small balls, dip in egg and grated
bread-crumbs, and put aside until wanted. Take the skin of pumpkin,
flour some young artichokes, properly prepare and cut into squares (if
not cut young and tender, they must be boiled first) some cauliflower
and bits of cardoon. Dip them in egg and toss them with flour. Fry all
together in pure olive oil, season with a sprinkling of salt and serve
very hot.
=Swiss Roll.=--Four ounces of butter, four ounces of flour, two large
eggs, a saltspoonful of baking powder, and three ounces of sugar. Beat
the butter and sugar until light and creamy, then add the well-beaten
eggs, and afterwards the sifted flour gradually, and the baking powder.
Spread the batter on to a buttered tin and bake in a hot oven for
fifteen minutes; turn carefully, trim the rough edges, and spread a
little greengage or raspberry jam; roll, and sprinkle with sugar.
=Lemon Swiss Roll.=--Make a mixture as directed for Swiss roll, but
add to the ingredients the finely grated rind of half a lemon. When
baked, spread with a lemon filling, made as follows: one ounce of
butter, ten lumps of sugar, the juice of half a lemon, two eggs. Rub
off the yellow parts of the lemon rind with the lumps of sugar, crush
them in a mortar. Melt the butter in a small stewpan, add the sugar,
and stir occasionally over a gentle heat until it is dissolved. Take
it off the fire, and see that it is not boiling. Add very gradually to
the beaten eggs, and stir over the stove until it is quite as thick as
custard. When cool spread over the Swiss mixture and roll it carefully.
(_San Diego Union._)
=Macaroni Alla Napolitana.=--Put one pound of macaroni into a saucepan,
half full of good broth and water. Boil fast for twenty minutes, then
add two or more cups of broth, and a glass of sherry. Boil gently for
twenty minutes; stir occasionally to prevent its sticking to the pan.
Allow the broth to evaporate before serving. Pour over some grated
Parmesan cheese and tomato sauce.
(2) Take as much macaroni or spaghetti as you require. Put it in a
saucepan of boiling water, and cook for forty minutes. Strain, and
serve with any good gravy you may have, and grated Parmesan cheese.
=Macedoine of Vegetables.=--(1) Cook together a carrot and two turnips,
cut into dice, strain; mix with one can each, of peas and stringed
beans. Reheat, mix with brown sauce, and serve hot.
(2) Cook separately a carrot, a turnip, well chopped, and half a
cupful each of peas and stringed beans; add two tablespoonfuls of
cooked butter beans, and a few pieces of cooked cauliflower. Reheat in
Béchamel sauce, season with salt, pepper, and grated nutmeg.
(3) Use six or eight different sorts of vegetables, and cook them
separately in salted water. Drain, rinse in cold water, and reheat with
white or Béchamel sauce. Carrots, turnips, stringed beans, green peas,
cauliflower, asparagus, may all be used.
(4) Mix together one cupful each of cooked cauliflower and diced cooked
carrots, and half a can of French beans. Reheat in Béchamel or cream
sauce. Season with salt, pepper, sugar, grated onion, a bit of bay
leaf, or a heaped can of mixed vegetables, with a tablespoonful of good
stock, a teaspoonful each of salt and sugar, two tablespoonfuls of
butter, half a cupful water, and pepper to season.
=Margaret Plum Pudding= (_as used at the Lady Margaret Fruitarian
Hospital_).--One pound of grated bread-crumbs, one pound of stoned
raisins, one pound of sultanas, half a pound of candied peel, half a
pound of sweet almonds, a few bitter almonds, a quarter of a pound
of butter, half a pound of pine kernels, a quarter of a pound of
shelled Brazil nuts, half a pound of brown sugar, the grated rind of
three lemons, six eggs. Finely cut up the peel and blanch all the
nuts, except the pine kernels, pass through the nut mill; the latter
are to be simply chopped. Rub the butter into the bread-crumbs; add
the fruit, sugar, grated lemons, and lemon peel; then the eggs, well
beaten and mixed together. Put into a basin and boil in the usual way
for six hours. The eggs may be replaced by a cupful of milk, half a
cup of syrup, and a teaspoon of baking powder. (Dr. JOSIAH OLDFIELD,
_Fruitarian Diet_.)
=Minestra of Vegetables= (_Spanish Recipe_).--Prepare and cut up
coarsely the following:--Two carrots, two turnips, two leeks, two
onions, four small pumpkins, half a tin of tomatoes, two sweet Spanish
allspice, or a little cayenne pepper. Put ten tablespoonfuls of oil
in a saucepan, add the onions and leeks, and let them simmer for ten
minutes; add the other vegetables. Cut up and add a handful of Haricot
Verts, and peel a handful of white Haricots, and the same amount of
“petit pois.” Mix the whole together; cover with good white gravy or
one pint of water, and cook for an hour on a slow fire till the liquid
is reduced; season with salt, and serve hot. It is an improvement if
two tablespoonfuls of rice or the same quantity of broken macaroni is
added and cooked with the vegetables. This makes a very nourishing dish.
=Nettle Soup.=--Take quite young nettles, well washed, and treat them
like spinach. Boil them; keep a little of the water in which they were
boiled, and mix with it milk and a little cream. Season to taste, and
thicken with a little cornflour mixed smooth in cold water.
=Norwegian Bread.=--One pint of barley meal, one half pint of
Graham flour, one half pint of flour, one teaspoonful of salt, two
teaspoonfuls of baking powder, one pint of milk. Bake in a moderate
oven for forty minutes or longer.
=Nut Bread.=--Two cups of flour, one half teaspoonful of salt, one
teaspoonful of baking powder, one cup of finely chopped peanuts, one
cup of milk, one half cup of sugar, two eggs, one teaspoonful of
butter. Sift the baking powder, flour and salt and sugar into a bowl,
add the peanuts, which have been put through a meat chopper. Beat the
eggs, add the milk and stir into the flour, and mix well. Put in an
earthenware dish, or a flat cake tin that has been brushed with melted
butter; bake in a moderate oven thirty to thirty-five minutes. This is
best when a day old, cut in thin slices. It makes very good sandwiches.
(_Philadelphia North American._)
=Nut Omelette.=--One egg, a tablespoonful of milk, a dessertspoonful of
grated or flaked pine kernels or walnuts; heat the egg, add milk and
nuts; put a piece of nutter lard, or butter made with nuts, into the
omelette pan (or frying pan), and when the fat boils, pour the mixture
in, and keep shaking until set. Roll up with a fish slice, and serve on
a hot dish immediately.--_Nu-Era Recipes_, GEORGE SAVAGE AND SONS.
=Nut Sandwiches.=--Beat a quarter of a pound of butter to a cream with
the back of a wooden spoon; add two ounces of caster sugar, three yolks
of eggs, three ounces of blanched and grated nuts of any kind, and the
well beaten whites of three eggs. Mix all thoroughly, and bake in a
sandwich tin for twenty minutes.
=Oat Cream.=--Heat a pint of milk until nearly boiling, sift into it
half a pint of rolled oats, keeping it well stirred; simmer for fifteen
minutes, then strain. The oat cream should be sucked through straws.
(_Dr. Oldfield’s Recipe._)
=Œufs à la Polignac.=--Butter some cups well, next put in at the
bottom of the cups a mince of finely chopped herbs, add a finely
chopped shallot if liked. Break one egg into each cup, add a little
seasoning; steam till set, but not too hard. Be very careful not to
break the eggs when turning them out on fried croûtons. Serve with
savoury sauce round and under the crusts; tomato sauce is very good for
this.
=Orange Omelette.=--Peel and slice in long strips three oranges, and
dust a little sugar over them; beat the yolks of three eggs, and stir
into them two tablespoonfuls of sugar, the same of orange juice, and
the grated rind of two oranges; add to this mixture the well-whipped
whites of the eggs, and place quickly in a hot buttered omelette pan.
When the omelette is set and commencing to brown, lay the slices of
orange on the top, fold over, and serve at once with caster sugar
sprinkled over.
=Pillau with Koftas= (_Indian Dish_).--_For the Pillau_, a pound of
rice boiled in three pints of water with two ounces of butter, one
small onion, two heads of garlic, twelve cloves, and eight cardamom
seeds, which give a spicy flavour; the rice is boiled until soft.
Mix with the koftas two cupfuls of chopped onion, a head of garlic,
and half a teaspoonful of mixed spices. The mixture is then formed
into cutlets, dipped in bread-crumbs, and fried a golden brown.
Sliced onions fried a pale brown, fried sultanas, fried almonds, and
hard-boiled eggs cut into rings, are used to garnish this dish.
=Potato Cake= (_French Recipe_).--Put in a casserole a pound of mealy
potatoes, peeled and cooked, add a little salt, some grated rind of
lemon, a piece of fresh butter, a little cream, and three ounces
of powdered sugar, stirring continually, and beating the potatoes
smooth with the back of a wooden spoon. Let it cool, put in a little
orange-flower water, the whole of eight eggs well-beaten to a froth;
mix all well, and form into a cake, cook it in a well-buttered pie-dish
in a baking oven. The time depends on the heat of the oven, from half
to three-quarters of an hour.
=President’s Brownies.=--One cupful of sugar, half a cupful of butter
beaten to a cream, two eggs well beaten, half a cupful of walnuts
chopped, two squares of chocolate grated, half a cupful of flour.
Mix the butter and sugar in a bowl, add the eggs; sift in the flour,
mixing carefully; add the walnuts and chocolate. Bake in a shallow tin,
garnishing the top with the walnuts.
=Prune Bread.=--One heaped cupful of prunes, one quart of whole
wheat flour, one pint of Graham flour (or self-raising flour), one
teaspoonful of salt, one tablespoonful of sugar, one compressed yeast
cake, or one ounce of yeast; of lukewarm milk and lukewarm water,
about half a pint. Wash the prunes, and soak them overnight in water
to cover. In the morning stone and chop finely. Mix flour, salt and
sugar together in a basin. Add the yeast cake dissolved in a little
lukewarm water. Allow to sponge for ten minutes in a warm place, out of
a draught. Pour in the milk and mix quickly; knead for five minutes,
and set it to rise for half an hour. Add the chopped prunes and make up
into one large, or two small loaves; set them to rise again and bake in
a moderate oven until done--one hour for a large loaf, three-quarters
if made into small loaves--probably; but this depends on the heat of
the oven.
=Pumpkin Brown Bread.=--Two cups of pumpkin juice, three cups of
yellow cornmeal, three cups of ryemeal, half a cupful of molasses,
one teaspoonful of salt two cupfuls of milk, and one teaspoonful of
baking soda. Mix these ingredients together, beat well, and turn into a
buttered tin. Cover with buttered paper and steam for five hours. (_San
Francis Call._)
=Purée of Vegetables.=--Cook potatoes, carrots, onions, and turnips
together in stock to cover; season with salt, pepper, spices, and sweet
herbs. Press through a sieve, thicken with butter and flour. Cook
together. Take from the fire, and add the yolks of two eggs beaten up
with a little milk added.
=Radish Salad.=--A good radish salad calls for three bunches of round
red radishes. Put them in cold water in a refrigerator for an hour.
Ten minutes before serving wipe them dry, and cut them in fine slices.
Slice also two small onions. Put them in layers in a salad bowl
with minced parsley, and dress them with oil and vinegar. (_Chicago
Journal._)
=Raspberry Omelette.=--Beat the yolks of five eggs lightly with one
teaspoonful of fine sugar; put in two teaspoonfuls of corn-starch mixed
with four tablespoonfuls of cream. Then add the whites of the eggs
whipped stiffly. Cook in a frying pan until set; spread with raspberry
jam. Finally sprinkle with powdered sugar, and serve hot as a dessert.
=Raviolles Milanaises.=--Make a good nouille paste with two ounces
of flour and the yolks of four or five eggs and salt. Let it stand a
little, and then roll out very thin. Chop up some mushrooms and fry
slightly in butter; thicken with spinach or brown sauce only. When cold
put the mixture in little heaps on half of the rolled-out paste, wet
the paste with a brush between the heaps; double the paste over and
press it to make it stick together; then cut out with a pastry cutter,
cutting along the lines between the heaps into squares. Cook these in
boiling water and then leave them to drain; add a good sauce--half
brown, half tomato--and grated cheese. Serve.
=Red Pottage= (_Danish Recipe_).--Well boil the fruit (red currants,
raspberries, plums, or rhubarb), sweeten it, and add a little grated
lemon rind. Pour through a colander to obtain the juice only. Put back
the juice into the pan, and _directly_ it boils stir in cornflour
previously dissolved in a little of the juice (one heaped dessertspoon
of cornflour to half a pint of juice). Pour into a glass dish, lay on
the top some blanched almonds cut into thin strips, and serve cold,
with plenty of cream.
=Rice with Tomatoes.=--Boil one cupful of rice in boiling salted
water for twenty minutes, shake now and then, but do not stir it.
Drain, and add a little milk, in which a beaten egg has been mixed, one
teaspoonful of butter, and a little pepper and salt. Simmer for five
minutes, and if the rice has not absorbed all the milk, drain it again.
Put the rice round a dish, smooth it into a wall, wash it over with
the yolk of a beaten-up egg, and put it into the oven till firm. Take
half a bottle of tomato conserve, or the strained juice and pulp of
seven tomatoes, season with a little salt and pepper, sugar, and half a
chopped onion, stew for twenty minutes, then stir in one tablespoonful
of butter and two tablespoonfuls of fine grated bread-crumbs. Stew for
a few minutes to thicken, then pour the tomatoes into the dish in the
middle of the rice, and serve very hot.
=Risotto alla Milanese.=--Put a small chopped onion into a saucepan,
with four ounces of butter, and a little pulp of white bread. Fry a
light brown, remove the onions, and add two cupfuls of cooked rice.
Stir for five minutes, add a glass of white wine, and by degrees a
little broth, and a teaspoonful of saffron. Boil for forty minutes,
adding broth from time to time. Before serving mix with it three ounces
of grated Parmesan cheese. Remove from the fire, stir well, and cover
for a few minutes. Serve very hot.
=Savoury Eggs with Spinach.=--Lay a thick layer of well-cooked spinach
in the bottom of a shallow buttered dish, and sprinkle with salt and
pepper, on this lay a sprinkling of grated cheese, and place upon
the top a few small pieces of butter. On this put a thick layer of
hard-boiled eggs cut in slices; the eggs may be pounded instead of
sliced. Place on this a few pieces of butter, and sprinkle with pepper
and salt, finish with a thick coating of grated cheese, and more
butter. Bake till it is a crisp brown, about fifteen minutes.
=Strawberry and Tomato Salad.=--Select about half a pound of medium
ripe, freshly gathered, firm strawberries not too ripe. Remove the
stems, and cut each in four. Keep on ice till required. Steep in
boiling water three or four medium-sized ripe tomatoes, for a few
minutes, and skin them quickly. Cut each tomato into half, remove
the seeds, and squeeze out carefully some of the pulp, then cut the
tomatoes into fine strips, and season with a very little salt, paprika,
and lemon juice. About five minutes before the salad is required mix
the strawberries carefully with the tomatoes, put them neatly into the
salad bowl, sprinkle over them a little freshly ground pepper, and
pour over just enough mayonnaise to barely cover the fruit. Place a
crisp lettuce heart in the centre, and garnish the base with thinly cut
slices of cucumber.
=Toasted Marshmallows.=--One tablespoonful of granulated gelatine, one
cup of boiling water, one cup of sugar, the whites of three eggs, one
teaspoonful of vanilla, and some macaroons. Dissolve the gelatine in
boiling water, add the sugar, and, as soon as dissolved, set the bowl
containing the mixture in a pan of ice water; then add whites of eggs
and vanilla, and beat until the mixture thickens. Turn into a shallow
pan, first dipped in cold water, and let it stand until thoroughly
chilled; remove from the pan, and cut into pieces of the size and shape
of marshmallows, then roll in macaroons which have been dried and
rolled. Serve with sugar and cream.
=“Tout Ensemble” Salad.=--Cream cheese, cherries (stoned), peanuts,
currants, served on lettuce hearts with mayonnaise or French dressing.
=Two Loaves of Bread.=--Put three and a half pounds of flour (half a
quartern) into an earthenware bowl, add half an ounce of salt; mix well
with the flour. Make a hole in the middle, and set it in a warm place
(if it is cold weather).
Take one ounce of yeast and one teaspoonful of sugar, and mix them in a
small basin. If the yeast is good, it will soon become moist after the
sugar is added. Put in two tablespoonfuls of flour, and mix to a smooth
batter, with one quarter of a pint of warm water. Set it in a warm
place, in front of the fire to rise; it will take about five minutes.
When risen, put it into the hole in the flour, and pour in one pint of
milk, warmed by the addition of half a pint of hot water--it must be
only new-milk warm; test it with your finger. If it is too hot, it will
kill the ferment in the yeast. Stir with a knife or a wooden spoon.
Then flour your hands and knead it for ten minutes till all the flour
is absorbed, and the dough is smooth and elastic, and not sticky; some
people prefer to knead it on a board. Cut three slashes across, and set
the bowl in front of the fire on a stool, out of any draught. Cover
it with a cloth, and let it rise till it has nearly doubled in bulk.
Take the dough out of the bowl, scraping every bit off the sides, and
cut it in half. Shape into loaves on the board, and put into greased
loaf tins. The dough should half fill the tins, and touch the sides
all round. Set them to rise in front of the fire for half an hour or
three-quarters--the weather, and the temperature of the kitchen make
such a difference, that there cannot be a fixed time, but the dough
should be nearly level with the top of the tins when they are ready for
baking.
The oven should be of moderate heat; not so hot as for pastry, but by
no means slack. If the loaves are small, they may be done in fifty
minutes, but an hour is the usual time. Sometimes a little longer may
be necessary, so much depends on the temperature of the oven and the
size of the loaves. Only experience can teach the learner. Tap the loaf
all round, and if the sound is sharp and clear, the loaf is done; but
if it be dull and thick, put it back for a few minutes.
If the bread smells sour, when baking, the oven is not hot enough; it
should have a sweet wholesome smell.
When the loaves are out of the oven, they should remain in a warm airy
kitchen for five or six hours, till they are quite cool, before being
put into the bread pan.
=Unfermented Brown Bread.=--One cupful of rye meal, two cupfuls of
corn meal, one cupful of white flour, half a teacupful of molasses,
or sugar, and a teaspoonful of salt. Stir all these thoroughly
together, and mix with about half a pint of sour milk; in which a level
teaspoonful of bicarbonate of soda has been dissolved. Stir the batter
as stiff as it can be worked with a spoon, and bake in a well-greased
pan. Sweet milk and baking powder may be used instead of buttermilk and
soda. (_Commoner._)
=Vegetable au Gratin.=--Cook separately in salted water, shredded
cabbage, green peas, asparagus, etc. Drain, season to taste, and
arrange in alternate layers in a buttered baking dish, season each
layer with bits of butter and grated cheese. Cover with buttered
crumbs, and bake for about an hour.
=Vegetable Curry= (1).--Mix one cupful each, of cooked carrots and
turnips cut into dice, half a can of peas, one cupful of cooked Lima or
kidney beans, reheat in brown sauce, season with minced onion, curry
powder, a pinch of sugar and a little vinegar. Add a cupful and a half
of cooked potatoes, cut into dice, simmer for twenty minutes and serve
in a border of boiled rice.
(2) Chop an onion finely, and peel and slice a sour apple. Cook for two
minutes in butter, then add a pint each of carrot, turnips, celery cut
finely, a heaped tablespoonful of curry powder, and a sauce made of two
tablespoonfuls of flour, cooked in butter; mix with a pint of milk, and
cook until thick. Simmer for an hour and serve in a border of rice.
=Vegetable Galantine.=--Slice finely two carrots, one small turnip,
one medium-sized onion, and stew in just sufficient stock until
tender. Then add half a pint of cooked green peas, two ounces of fine
bread-crumbs, some pepper and salt, a pinch of cayenne, and a little
ketchup or Gaffer sauce. Mix three ounces of semolina with a little
milk, and when cooked add this, and mix well and press on to a dish in
a shape, leaving a hole in the centre. Leave it to cool, then improve
the shape, brush over with a glaze made from a teaspoonful of liquid
aspic jelly, add two teaspoonfuls of Gaffer sauce to darken it. Garnish
with cold aspic, or the yolk of a hard-boiled egg, rubbed through a
sieve, and the white chopped up with some parsley. Serve with lettuce
and salad dressing.--_Sidney Beard’s Guide Book, “Order of the Golden
Age.”_
=Vegetable Hash.=--Chop coarsely, cold cooked cabbage, parsnips and
potatoes, and fry in butter, then moisten with hot water, and cook
covered for five or ten minutes. Add salt and pepper.
=Very Light Buns.=--Take a quarter of a peck of the finest flour, rub
lightly into it three-quarters of a pound of fresh butter till it is
like grated bread, a little more than half a pound of sugar, half a
nutmeg grated, a small quantity of ground ginger, three yolks of eggs,
and the whites beaten separately. Add to the eggs half a pint of thick
ale yeast, a little brandy, or red wine. Make a hole in the flour, pour
in the yeast and eggs, and as much warm milk as will make it into a
light dough. Set it before the fire to rise for half an hour. Grease
some patty-pans, fill with the mixture; brush over the top of each wig
with beaten egg. Put them into a quick oven for about thirty minutes.
=Walnut Croquettes.=--Take one pound of cold mashed potatoes,
three-quarters of a pound of cold carrots, half a pound of cold mashed
haricots, half a pound of ground walnuts, some chopped parsley, one
egg, pepper and salt if liked. Mix potatoes, haricots, and carrots
well; add one or two tablespoonfuls of water or good vegetable stock.
Then add ground nuts and parsley. Bind with egg, form into croquettes,
and fry in nutter (the mixture holds together pretty well without the
egg). This recipe is very good for using up any cold vegetables in
order to make a savoury breakfast or dinner the following day.--_Nu-Era
Recipes._