eggs, without separating, until light, add the milk, melted butter, salt
and pepper. Pour this into a casserole mold or pudding dish. Have the
chicken drawn and disjointed; make two pieces of the breast, cut it into
four pieces, dust with salt and pepper, brush with melted butter. Lay the
chicken on top of this mixture and stand the baking dish in a moderately
quick oven about one hour. Serve in the dish in which it was cooked. Some
prefer to broil the chicken on the bone side before they put it into the
pudding, the pudding may be baked, and then put it in the pudding and
brown it with the pudding. This is a good way to use cold left-over corn,
and cold bits of chicken may be used in the place of the fresh chicken.
Green Corn Cakes
4 ears of left-over cooked corn
1 egg
2 tablespoonfuls of milk
1 tablespoonful of melted butter
1/2 cupful of flour
1/2 teaspoonful of salt
Score the corn, press out the cooked pulp, add to it the beaten egg, milk,
melted butter and salt. Stir in the flour, and drop by tablespoonfuls into
a little thoroughly heated fat.
FRUITS
Small quantities of fruit that are not sufficiently sightly to put again
on the table may be put aside and made into fruit pot-pie. All sorts of
fruits may be blended. Put them into a saucepan, and to each pint of this
fruit allow one quart of water and a palatable seasoning of sugar, and you
may flavor it with a little grated lemon or orange rind; bring to boiling
point. During this time put one pint of flour into a bowl, add a half
teaspoonful of salt and a teaspoonful of baking powder. Beat one egg until
light, add to it a half cup of milk, then add this to the flour; there
should be just enough to moisten and make a dough. Take this out on the
board, knead lightly, roll out and cut into biscuits. Put these biscuits
over the top of the fruit; cover the kettle and cook slowly for fifteen
minutes; do not lift the lid during the cooking. Serve hot with plain
milk or cream, or with a hard sauce made from sugar and butter.
Fruit Soufflé
Beat the whites of six eggs until light, but not dry; add three
tablespoonfuls of powdered sugar; mix quickly; line the bottom of the
baking dish with any sort of fruit, such as chopped dates or figs, or
left-over candied fruits or preserves. Heap over the whites of the eggs,
dust thickly with powdered sugar, and bake in a hot oven for five minutes.
Serve immediately. To give variety, where stale biscuits or bread, or
sponge cake are left over, line the bottom of the dish with the stale
bits; pour over enough milk to moisten, put in a layer of fruit and the
whites of the eggs as above.
Fruit Jambolaya
Put one cupful of cold boiled rice in a little sieve or colander and stand
it over the tea kettle where the steam will pass through it. Chop fine any
left-over fruit at hand, an apple, pear, plum, banana, and the pulp of an
orange; they may be all mixed together and slightly sweetened. Put a
little of the rice into four serving dishes, put in the center of each a
tablespoonful of the chopped fruit and send to the table. This is rather
nice for children, and is a good way to use up both the rice and the
fruit, as it makes a good combination.
Plain White Cake
Beat a quarter of a cup of butter to a cream; add gradually one and a half
cups of sugar. Sift two cups of flour with a teaspoonful of baking powder;
measure a half pint of water; add a little water and a little flour, and
so continue until the ingredients are used; beat thoroughly, then stir in
the well-beaten whites of five eggs. Bake in a loaf or layers. Put layers
together with chopped fruit, soft custard, or a soft icing.
Chicken Muffin Cases
Boil together a half pint of water and two tablespoonfuls of butter, add
hastily a half pint of sifted flour, stir over fire until a smooth dough
is formed. Take from the fire and when cool, add one unbeaten whole egg;
beat, add another and so continue until four eggs have been added. Bake in
gem pans until light and hollow, about a half hour. This quantity will
make twelve. Cut a round from the top and fill the muffin with any creamed
mixture.
To Make Cocoanut Milk
Cover one quart of grated cocoanut with one pint of boiling water. Stir
and mash; strain and press. The milk thus produced may be used for
curries. Throw away the pulp.
SOUR MILK AND CREAM
Corn Cake
2 eggs
1 cupful of thick sour milk
1 level teaspoonful of baking soda
2 cupfuls of corn meal
3/4 cupful of white flour
2 cupfuls of sweet milk
3 level teaspoonfuls of baking powder
Beat the eggs until very light, without separating. Moisten the soda in
two tablespoonfuls of cold water, stir it into the cupful of sour milk;
add this to the eggs, then add the meal and beat thoroughly. Sift the
baking powder and flour; stir these into the other mixture, and then add
the two cupfuls of sweet milk. Pour into a shallow greased pan and bake in
a moderately quick oven about three-quarters of an hour. This should have
a custard on top.
Sponge Corn Cake
1 cupful of corn meal
1/2 cupful of flour
1 cupful of thick sour milk
2 eggs
1 level tablespoonful of butter, melted
1/2 teaspoonful of salt
1/2 teaspoonful of baking soda
Moisten the soda in a tablespoonful of water and stir into the thick sour
milk. Separate the eggs; beat the yolks, add the sour milk, with the
butter, melted, corn meal and flour. Beat thoroughly, then fold in the
well-beaten whites, add salt and bake in a shallow greased pan in a quick
oven a half hour.
Old Virginia Batter Cakes
2 eggs
1 cupful of sour milk
1 cupful of water
2 cupfuls of white corn meal
1 cupful of flour
1/2 teaspoonful of salt
1 level teaspoonful of baking soda
1 teaspoonful of baking powder
Beat the eggs, without separating, until very, very light. Dissolve the
soda in a little water, add it to the sour milk; stir until this is well
mixed, add it to the egg; add the water, the corn meal, salt and flour
sifted with the baking powder. Mix thoroughly and bake on a very lightly
greased griddle.
Plain Corn Dodgers
1 egg
1/2 teaspoonful of salt
1 cupful of thick sour milk
1 level teaspoonful of baking soda
1 cupful of corn meal
1/2 cupful of flour
Beat the egg, without separating. Dissolve the soda and add it to the sour
milk; add this to the egg; add the salt, then the corn meal and flour.
Beat until well mixed, and drop by spoonfuls in a shallow pan in which you
have a little bacon or ham fat. When cooked on one side, turn quickly and
cook on the other.
INDEX
Anchovy, Mutton with
Apple Farina Pudding
Snow
Baked Sardines
Balls, Cheese
Curry
English Chicken
Barbecue of Cold Beef
Batter Cakes, Old Virginia
Beauregard Eggs
Bechamel Sauce
Beef, Cold, Barbecue of
Beef--Cooked
Barbecue of Cold
Bresleau
Croquettes
Fritters
Gobbits
Minced on Toast
Panada
Potato Dumplings
Ragout
Rechauffee
Salt Hash No. 1
No. 2
Steak Pudding
Beef Croquettes
Fritters
Gravy, Roasted
on Toast, Minced
Panada of
Rechauffee of
Salt Hash No. 1
No. 2
Steak Pudding
Timbale
Beef--Uncooked
Brown Stew
Cannelon
Hamburg Steaks
Kibbee
Timbale
Bobotee
Bordelaise Duck
Boudins
Bouquet, Kitchen
Bread
and Butter Custard
Croquettes
Muffins
Southern Rice
Bresleau
Broiled Potatoes
Browned Hash, Vegetable
Browning
Brown Sauce
Stew
Tomato Sauce
Butter, English Drawn
Cake, Corn
Gold
Plain White
Sponge Corn
Cakes, Green Corn
Old Virginia Batter
Canapés
Cannelon
Cases, Chicken Muffin
Casserole
Celery Sauce, Chopped
Cereals
Cheese
Balls
Pudding
Soufflé
Chicken Balls, English
Chicken--Cooked
Casserole
Creamed Hash on Toast
Cutlets
Indian Hash
Mock Terrapin
Supréme
Chicken Corn Pie
Cutlets
Legs, Deviled
Muffin Cases
Supréme
Chicken--Uncooked,
Deviled Legs,
English Balls,
Timbale,
Chopped Celery Sauce,
Tomato Sauce,
Cocoanut Milk, To Make,
Cold Beef, Barbecue of,
Boiled Potatoes,
Meat Sauces,
Compote of Pineapple,
Cooked Beef,
Chicken,
Fish,
Mutton,
Corn Cake,
Sponge,
Cakes, Green,
Dodgers, Plain,
Oysters,
Pie, Chicken,
Cranberry Farina Pudding,
Cream Horseradish Sauce,
Creamed Hash on Toast,
Croquettes, Beef,
Bread,
Egg,
Fish,
Potato,
Rice,
Cucumber Sauce, Grated,
Cucumbers,
Curry Balls,
of Mutton,
Custard, Bread and Butter,
Custards, Potato,
Cutlets, Chicken,
Deviled Chicken Legs,
Dodgers, Plain Corn,
Drawn Butter, English,
Duchess Soup,
Duck Bordelaise,
Dumplings, Potato,
Egg Croquettes,
Plant, Stuffed,
Eggs,
Beauregard
Whites of,
English Chicken Balls,
Drawn Butter,
Farina Gems,
Pudding, Apple,
Cranberry,
Plain,
Fish à la Crême,
Fish--Cooked,
à la Crême,
Baked Sardines,
Canapés,
Croquettes,
French Lamb Stew,
Fritters, Beef,
Fruit Jambolaya,
Soufflé,
Fruits,
Game,
Garnishing, Potato Roses for,
Gems, Farina,
German Slaw,
Gobbits,
Gold Cake,
Grated Cucumber Sauce,
Gravy, Roasted Beef,
Green Corn Cakes,
Hamburg Steaks,
Hash, Creamed, on Toast,
Indian,
Salt Beef No. 1,
No. 2,
Vegetable Browned,
Hashed Brown Potatoes,
Hollandaise Sauce,
Hominy Pone,
Horseradish Sauce, Cream,
Indian Hash,
Jambolaya, Fruit,
Kibbee,
Kitchen Bouquet,
Klopps,
Lamb Stew, French
with Tomatoes
Left-Over Tomatoes
Lemon Rice
Little Puddings à la Grand Belle
Lyonnaise Potatoes
Meat
Sauces, Cold
Milk, Cocoanut, To Make
Potatoes in
Minced Beef on Toast
Mock Terrapin or à la Newburg
Monday Pudding
Muffin Cases, Chicken
Muffins, Bread
Oat Meal
Rice
Mushroom Sauce
Mutton--Cooked
Bobotee
Boudins
Curry of
French Stew
Klopps
Pilau
Salad
Stew with Tomatoes
with Anchovy
Mutton, Curry of
Salad
Mutton--Uncooked
Curry Balls
Mutton with Anchovy
Oat Meal Muffins
O'Brien Potatoes
Old Virginia Batter Cakes
Oysters, Corn
Panada of Beef
Paradise Pudding
Pie, Chicken Corn
Pilau
Pineapple, Compote of
Plain Corn Dodgers
Farina Pudding
White Cake
Pone, Hominy
Potato Croquettes
Custards
Dumplings
Puff
Roses, for Garnishing
Potatoes
au Gratin
Broiled
--Cold Boiled
Hashed Brown
in Milk
Lyonnaise
O'Brien
Scalloped
Stuffed
Sweet
Pudding, Apple Farina
Beef Steak
Cheese
Cranberry Farina
Monday
Paradise
Plain Farina
Sauces
Simple Rice
Steak
Puddings, Little à la Grand Belle
Puff, Potato
Ragout
Rechauffee of Beef
Rice Bread, Southern
Croquettes
Lemon
Muffins
Pudding, Simple
Roasted Beef Gravy
Roses, Potato, for Garnishing
Russian Salad
Salad, Mutton
Russian
Salads
Salt Beef Hash, No. 1
No. 2
Sandwiches
Sardines, Baked
Sauce, Bechamel
Brown
Tomato
Chopped Celery
Tomato
Cream Horseradish,
Grated Cucumber
Hollandaise
Mushroom
Supréme
Tomato
White
Sauces,
Cold Meat
Pudding
Scalloped Potatoes
Simple Rice Pudding
Slaw, German
Snow, Apple
Soufflé, Cheese
Fruit
Soup, Duchess
Sour Milk and Cream
Corn Cake
Old Virginia Batter Cakes
Plain Corn Dodgers
Sponge Corn Cake
Southern Rice Bread
Sponge Corn Cake
Steak Pudding,
Beef
Steaks, Hamburg
Stew, Brown
French Lamb
Lamb, with Tomatoes
Stock
Stuffed Egg Plant
Potatoes
Supréme Chicken
Sauce
Sweet Potatoes
Terrapin, Mock
Timbale
Beef
To Make Cocoanut Milk
Tomato Sauce,
Brown
Chopped
Tomatoes, Lamb Stew with
Left-Over
Uncooked Beef
Chicken
Mutton
Vegetable Browned Hash
Vegetables
White Cake, Plain
Sauce
Whites of Eggs