Fried Apples.
Quarter and core apples without paring, butter half size of an egg in
frying pan, when melted put in apples and cover with light brown sugar,
stir to prevent burning, cook until soft, serve hot.
Escalloped Tomatoes.
Slice 5 or 6 large tomatoes, add 1 teacup of cracker or stale bread, 1
teaspoonful of butter, salt and pepper. Put a layer of tomatoes then
the crackers or bread and then a layer of tomatoes, place seasoning
over top and bake ¹⁄₂ hour in hot oven.
Stuffed Baked Ripe Tomatoes.
First cut large slice off top and then remove all inside with a
teaspoon, put this in chopping bowl and chop with 1 small onion, 1
large cup of bread crumbs, salt, pepper and big piece of melted butter
(do not peel tomatoes), mix all the above and fill the tomatoes. Bake
until done.
Macaroni with Cheese.
¹⁄₄ lb or twelve sticks of macaroni, broken in 1 inch lengths and
cooked in 3 pints boiling water (salted). Cook 20 minutes, turn into
a colander and pour over it cold water, drain. Make a sauce of 1
tablespoon each of butter and flour and 1 and ¹⁄₂ cups of hot milk,
put a layer of grated cheese in bottom of baking dish, then a layer of
macaroni and one of sauce then cheese and macaroni and sauce and cover
the top with bread crumbs with bits of butter dotted over and a little
cheese. Bake until brown.
Cabbage Slaw.
To a piece of butter size of small egg slightly browned, add medium
size head of cabbage chopped with salt and pepper to taste, cover over
with hot water and cook till tender then add ¹⁄₂ cup of vinegar 1
tablespoonful sugar, let this cook up for about 10 minutes and serve
hot.
Macaroni and Tomato.
¹⁄₄ lb or 12 sticks of macaroni broken in 1 inch length and cooked in
3 pints of boiling water, salted, cook 20 minutes, drain off the water
put in a baking dish, 1 layer of macaroni season with butter the size
of a walnut, pepper, salt then a layer of tomatoes sliced or canned
tomatoes, sprinkle over the top bits of butter and 1 chopped pepper
after removing seeds. Then cover over with layer macaroni and lastly a
layer of tomatoes. This is very good.
Tomato Fritters.
A delicious fritter to serve with cold meat and dinners. 1 can of
tomatoes chopped fine and then drained. To this is added 1 beaten egg,
¹⁄₂ teaspoonful of salt and the same amount of baking powder sifted
with enough flour to make a light batter. Fry this fritter in butter
and serve with cold or hot meats.
Prune Fritters.
Cook 1 lb of prunes with 1 tablespoon of ground cinnamon when cool
remove the stones and mash. Cut 2 day old bread into thin slices,
spread these slices with mashed prunes and cut in quarters. Each slice
of bread upon which is spread the prunes is again covered with another
slice of bread. Beat 3 eggs light with ¹⁄₂ cup of milk, add a pinch
of salt, dip the quarters in the mixture and fry in hot lard a light
brown. Serve hot.
Cream Giblets.
Take a lb of giblets, wash and put them over. Cook covered with cold
water and ¹⁄₂ teaspoonful of salt, cook until tender, then thicken with
2 tablespoonsful flour add 1 cup of milk or cream, pepper and salt to
taste. Serve on toast or in patties crust. Wine may be added.
Sweet Potato Croquettes.
Boil 4 potatoes till tender, remove skin, mash, add ¹⁄₂ teaspoon salt,
¹⁄₂ teaspoon pepper, shape into croquettes. Dip into 1 egg beaten and 1
tablespoon cold water, roll in crumbs. Fry in hot fat till light brown.
Scalloped Corn.
1 can sweet corn, 2 eggs beaten light, added to 1 pt. milk, 1 level
teaspoonful of salt, ¹⁄₄ teaspoonful of black pepper. 1 piece of butter
size of a small egg, 1 level tablespoon of cornstarch stirred in and
then sprinkle with bread crumbs over the top.
Peas in Ambush.
Take a 2 inch square of bread cutting out the center form a box. Brush
with butter and put in oven until golden brown, now fill these boxes
with creamed peas, and serve very hot.
Fried Bananas.
Take the bananas. Peel, cut them in two length wise, put them in a
baking dish or pie plate, take the juice of lemon, 3 tablespoons of
water, 1 tablespoonful sugar, mix together, pour over the bananas and
bake until a light brown. These are good served with meats.
Chicken Chop Suey.
Take a pint bowl of chopped chicken and 2 cups of cold boiled rice,
then fry 3 or 4 slices of bacon to a light brown, remove the bacon,
chop it fine and put all together in the pan with ¹⁄₂ teacup of boiling
water, heat it all together for 15 minutes and serve with peas over
the top. This is a good dish for luncheon. Chicken gravy added to this
improves it.
Stuffed Egg Plant.
This is an excellent dish. Cut a fine egg plant in half, lengthwise. Do
not peel it but scoop out the interior to within about ³⁄₄ of the edge.
Use a large silver spoon for the purpose and hold the vegetable under
water as much as possible while doing this prevents discoloration. As
the interior is removed, put it also under water and when the whole
is finished cover with new cold water, adding to every qt. of water a
tablespoonful of salt. Let the egg plant, both shell and scooped out
portion, rest in this salted water 2 or 3 hours or until the water
turns dark. After soaking put the vegetable into fresh cold water and
let it come to the boiling stage. Boil until tender, salting the water
slightly. It will take about ¹⁄₂ hour. It is well to cook the scooped
out pulp longer then the shells, so as to have it very soft. The shells
should be tender but not so tender that they will lose their shape. Set
the shell aside on an earthen plate. It is well not to let them come
into contact with tin. Now mash the pieces of scooped out egg plant
to a pulp with a wooden potato masher and to every cupful add 2 or 3
cupfuls of soft bread crumbs. Mix the two together and if they seem
too stiff add a little milk. Season with a tiny minced onion, a scant
teaspoonful of salt and white pepper. Mix the seasoning thoroughly
with stuffing and fill the prepared shell with it, spread soft butter
all over the tops and set the shells with their contents in a buttered
dish. Bake in a brisk oven for about ¹⁄₂ hr. until done.
Stuffed Beefsteak.
Take a thick and tender slice of rump of about 2 lbs, make a dressing
of cup of bread crumbs, 1 egg, 1 tablespoon melted butter, 1 tablespoon
poultry seasoning, mix all together with hot milk with pepper and salt
to taste. Roll the dressing up in the steak, wind a piece of twine
around it, taking care to secure the ends. Have ready a fry pan or deep
stew pan with slice or two of bacon fried crisp. Take out the bacon and
lay in the steak, turn it on all sides until it is done. Then put in 2
cups of water or meat stock with 1 teaspoonful salt and pepper, cover
close and let it cook slowly for 1¹⁄₂ hrs. A small onion may be added
to the gravy, when done thicken the gravy and pour around the steak,
remove the string carefully before serving.
Scalloped Salmon.
Take 1 can of salmon after it has been shredded, place in a baking dish
in layers. First a layer of bread crumbs or rolled cracker crumb, then
one of salmon. Butter, salt, pepper, repeat this process until the dish
is nearly filled. Moisten well with milk, then take a tablespoonful
each of butter and flour, beaten well together and stir into 1 cup of
boiling milk when cooked sufficiently stir in a well beaten egg. Pour
this over the dish and bake ¹⁄₂ hour or until nicely browned. Serve
hot.
Little Pigs in Blankets.
Wrap a half slice of bacon around an oyster and fasten with a wooden
tooth pick, when ready to cook put them in a shallow pan, brown on one
side, then on the other and serve. Do not remove the toothpicks.
A Fancy Oyster Dish.
The fleshey part of two dozen oysters, cut in small pieces, 1 cup
of chopped fresh celery, 1 cup of milk, 2 tablespoonsful butter, 2
tablespoons flour, 1 saltspoon or more of salt, a dash of tabasco
sauce. Make a white sauce of butter together adding the milk gradually,
then add the oysters, salt and tabasco sauce, cook 5 minutes and just
before serving add celery. Serve on thin slices of buttered toasted
bread.
Lobster Chips.
Cut ¹⁄₂ lb. of the flesh of a boiled lobster into small dice, put two
ounces of butter into a stew pan and when it bubbles sprinkle in 2
tablespoons of flour, cook it, then pour in a cup of boiling milk and
dice. Stir until scalding hot then take from the fire and when slightly
cooled stir beaten yolks of 3 eggs, grating of a nutmeg, a little
cayenne pepper and salt to taste. Return the mixture to the fire and
stir it long enough to well set the eggs. Butter a flat dish in which
spread the lobster an inch thick, when cold form into the shape of
chips, at each end roll in bread crumbs again, fry in hot lard, stick a
clove in each chip after it’s cold.
Cheese Fonda.
Soak 1 cup of fine dry bread crumbs into cup of rich fresh milk or it
will curdle. Beat into this 3 eggs whipped very light, 1 tablespoon
of melted butter, pepper and salt, lastly ¹⁄₂ lb of cheese. Put in a
buttered dish, strew some bread crumbs over the top and bake in a quick
oven. Serve immediately in the baking dish for it will soon fall.
Boiled Mush (Corn Meal).
The water must be fresh and boiling then sprinkle in gradually with
one hand and stir with the other hand using wooden paddle for stirring
add scant teaspoonful of salt, cover and let cook for a half day. The
average rule would be four quarts of water to 1 quart of meal.
Fried Mush.
Make as above and pour into pans with straight side as bread pans. When
cold cut into half inch slices, roll in wheat flour and fry in hot fat
a quarter inch deep. Fry to a nice brown.
Stuffed Green Peppers.
Prepare the ordinary bread stuffing as if for a roast turkey (only in
place of the sage put the middle of the peppers.) Add a little raw
tomato put the whole in the skin of the pepper. You may add chopped
chicken if you have it.
Creamed Sweetbreads.
First soak them in cold salted water for one hour, then put them into
a kettle of hot water and boil for 20 minutes, then take them out and
plunge them in cold water, when cool enough to handle, remove all skin
and fine membranes, cut up with scissors, heat again and season with
salt and pepper and pour over them a sauce made of cream thickened a
little, 1 tablespoon of melted butter. Serve on toast or put in pattie
crust.
Banana Fritters.
Make a batter of 1 cup of flour, 1¹⁄₂ teaspoons of baking powder, a
little salt, 1 beaten egg and 1 cup of milk beat very light and add 3
or 4 chopped bananas. Fry in deep fat to a light brown.
Corn Fritters.
Make the batter the same as above, add 1 cup of canned corn or fresh
corn. Fry in deep fat to a light brown.
Apple Fritters.
Make batter the same as for the other fritters adding 1 large cup of
chopped apples. Fry in deep fat a light brown.
Timbales.
Beat 2 eggs slightly with one quarter teaspoon of salt. Add 1 cup of
milk and 1 cup of flour and beat until smooth. Heat your iron before
dipping it into the batter. Dip quickly into the batter then into hot
lard and cook for 20 seconds. Slip timbale from hot iron with a clean
cloth.
Frizzled Beef.
Use a quarter of a lb of dried beef shredded very fine. Into a pan
put 1 tablespoon of butter, let it melt, then add 1¹⁄₂ tablespoons of
flour. Rub it to a smooth paste, pour in 1 cup of milk or cream, add
a dash of paprika, then the beef, allow it to boil up then serve on
rounds of toast.
Veal Cutlets.
Cut slices of veal in pieces for serving, sprinkle with salt and
pepper. Dip in flour, egg and lastly bread or cracker crumbs and fry
slowly in hot fat until a light brown. Remove from the pan, add 1
tablespoon of flour and water enough to make the quantity of gravy
desired. Arrange cutlets on a hot platter and pour gravy around the
cutlets. A tomato sauce may be used if preferred.
Corn Fritters.
Make a batter of 1 cup of flour, ¹⁄₂ teaspoon of baking powder, a
little salt, 1 beaten egg and 1 cup milk, add 1 cup of corn and fry in
hot lard.
Corn Beef Hash.
Take equal parts of corn beef or any kind of meat and cold potatoes.
Mix well and put in a spider with a tablespoon of melted butter and
enough water to make it moist. Season to taste and cook very slowly.
This makes a good dish for breakfast as well as luncheon.
Meat Pie.
Take 2 cups of flour, a pinch of salt, 2 teaspoonsful of baking powder,
2 tablespoons of shortening, 1 egg, well beaten, 1 cup of milk, stir
until a smooth batter and lay over chicken or any kind of meat, well
seasoned with pepper, salt and butter and a cup or more of hot water to
make the meat moist.
Meat Balls.
1 pint cold roast beef or any other meat, ¹⁄₂ pint of stale bread
crumbs, ¹⁄₂ teaspoon of grated rind of lemon, 1 teaspoon of salt, 2
eggs slightly beaten, ¹⁄₂ cup of flour, drop meat balls into this
batter and then into smoking fat.
Omelet.
Beat the white and yolks of three to five eggs separately. Then add a
tablespoon of milk for each yolk, add pinch of salt and pepper. Have
the frying pan quite hot and let a small piece of butter melt in it
then throw the yolks, milk, pepper and salt which have been mixed into
the whites and put all into the frying pan, when set turn over into a
fold. This is delicious and should be eaten hot as it may fall.
Scrambled Eggs.
Take three to five eggs and put them in a frying pan with a piece of
butter when the butter has melted put in your eggs with a little pepper
and salt, when they begin to set take a cooking fork, a tin one is
better and stir them, do not let them get too dry. Serve them quite
soft.