365 Luncheon Dishes: A Luncheon Dish for Every Day in the Year. UnknownЧитать онлайн книгу.
of chopped figs. Cover again and freeze hard.
Rub 4 ozs. of butter with a qt. of wheat flour, add a little salt. Make it into a paste with ½ a pt. of milk. Knead it well: roll it as thin as paper. Cut it out with a tumbler, and bake brown.
Put ¼ of a lb. of bacon into a frying pan with 1 onion sliced; fry a light brown. Into a saucepan put a layer of potatoes, a layer of fish, then a few slices of the onion and bacon, then season. Continue until all has been used. Add 1 qt. of water, cover and let simmer 20 minutes without stirring. In a double boiler put 1 pt. of milk and break into it 6 water crackers; let it stand a few minutes then add to the chowder. Let it boil up once and serve. Use 3 lbs. of chopped fish and 3 potatoes for this.
Arrange slices of cold duck on a platter. Shell and blanch 1 qt. of chestnuts, then boil until soft, drain and put them through a colander. Add a tablespoonful of butter, salt and pepper to taste, arrange around the cold duck. Garnish with olives or bits of red currant jelly.
Into a saucepan put 2 tablespoonfuls of butter and 1 of flour, ½ a cup of milk, a teaspoonful of salt and a dash of cayenne. Stir until smooth, then add 25 oysters that have been washed and drained. When cooked take from the stove and add 2 tablespoonfuls of Madeira wine.
Season well, pieces of cold roast chicken. Make a fritter batter, stir the pieces in. Drop by spoonfuls into boiling fat. Lemon juice added to the seasoning is an improvement.
One pt. of cold boiled rice, mixed with a cup of cold milk, 1 egg, about ½ a pt. of flour just sufficient to hold it together. Put into a deep pan and bake ½ an hour.
Put a tablespoonful of butter in the blazer and let the melted butter run over the bottom. Then add 2 cups of cheese grated or cut into dice. Stir until melted, then add the yolks of 2 eggs, beaten and diluted with ½ a cup of tomato purée, ¼ of a teaspoonful each of soda, salt, and paprika. Stir constantly until the mixture is smooth, then serve on bread toasted upon but one side.—Janet M. Hill in "Boston Cooking School Magazine."
Cook 3 tablespoonfuls of flour in four of butter; add ½ a cup of milk, season with salt and pepper. Mix this with 1 cupful of cooked onions put through a sieve; add three eggs beaten very light. Turn into a baking dish and stand in a pan of hot water. Bake ½ an hour.
Joint a fowl as for fricassee; put it on the fire in enough cold water to cover it; bring it to a boil slowly, and cook until tender. Unless the chicken is quite young this should require from 2 to 3 hours. When it has been simmering about an hour put in a sliced onion, 2 stalks of celery, 3 sprigs of parsley, and a teaspoonful of paprika. When the chicken is done, arrange it in a dish, add to the gravy salt to taste and the juice of ½ a lemon and pour it over the chicken.—From "The National Cook Book," by Marion Harland and Christine Terhune Herrick.
Soak 1 qt. of white soup beans over night. In the morning, drain, cover with fresh cold water, bring to a boil, drain, and cover with 1 qt. boiling water; boil slowly for about an hour. When the beans are tender press through a sieve then add 1 tablespoonful of vinegar, 2 of molasses, 2 of butter, salt and cayenne to taste, let the mixture get cold, when form into croquettes, dip in egg and in bread crumbs and fry in boiling fat.
Beat the yolks of 2 eggs and add them to 2 cups of mashed potatoes, then add 1 tablespoonful of chopped parsley, a teaspoonful of onion juice, 2 tablespoonfuls of cream or milk, 1 tablespoonful of butter; mix well, form into small balls, and egg and bread crumb them. Fry in deep fat.
Take off the skin from a bologna sausage. Rub to a paste. Spread slices of rye bread with butter and if liked, a little French mustard, then a layer of the bologna. Put two slices together.
Cut cold boiled ham into rather thick slices, cover with a mixture of pepper, olive oil, and mustard; dip in egg, then in cracker crumbs and set in a cold place. Fry slices of fat bacon or pork crisp, take them out and put the breaded ham into the hissing fat. Turn when the lower side is brown and cook the upper. Garnish with hard-boiled eggs cut in slices, serving a slice upon each portion of ham.—From "The National Cook Book," by Marion Harland and Christine Terhune Herrick.
Peel and slice 8 large potatoes. Into a deep saucepan put 3 slices of salt pork cut into small pieces, fry them, and then add the potatoes with salt, pepper, and 1 large peeled tomato, sliced, cover with water and let cook until the potatoes are done.
Freshen 1 pt. of salt codfish, add to it 1 qt. chopped, boiled potatoes, mix well, cut three slices of salt pork in very small pieces and fry brown; remove half the pork and add the fish and potatoes to the remainder; let it stand and steam five minutes without stirring; be careful not to let it burn; then add 1/3 cup of milk, and stir well. Put the remainder of the pork around the edge of the pan, and a little butter over it; simmer slowly for ½ an hour, until a brown crust is formed, then turn on a platter and serve.
Boil 6 sweet potatoes, peel them, and let them get cold, then cut in two lengthwise; lay them with the rounded side down in a baking dish, put a bit of butter and salt and pepper on each piece. Sprinkle granulated sugar over all and put in a quick oven to brown for ½ an hour.
Take a dozen milk crackers, break them up in small pieces and put into a pudding dish. Heat 1 qt. of milk, until boiling, sweeten and flavor to taste with vanilla, lemon or orange, and stir into it three well-beaten eggs. Take the milk from the fire at once and pour over the broken crackers. When cool stand on the ice and serve icy cold.
MARCH
Boil 3 eggs, cut in slices crosswise and line the bottom and sides of a mould. Place in the mould alternate layers of thin slices of cold veal and ham. Cover with stock well boiled down. Set into the oven for ½ an hour; when cold turn out of mould and garnish with parsley.
Cut an onion into a saucepan, add a cup of water, a little mace and parsley. When thoroughly boiled, add 1 cup of cream or milk, 1 small spoonful of butter, 1 tablespoonful of flour, and strain all through a sieve. Take cold halibut, remove the bones and skin, and flake it, butter a dish and put in a layer of fish then one of the dressing, alternately, until the dish is full. Put grated bread crumbs on top and bake half an hour.
Chop lean pork somewhat coarsely; butter a pudding dish and line with good paste; put in the pork interspersed with minced onion and hard boiled eggs, cut into bits and sprinkle with pepper, salt, and powdered sage. Now and then dust with flour and drop in a bit of butter. When all the meat is in, dredge with flour and stick small pieces of butter quite thickly all over it. Cover with puff paste, cut a slit in the middle of the crust and bake ½ an hour for each lb. of meat. When it begins to brown, wash the crust with the white of an egg. It will give a fine gloss to it.—From "The National Cook Book," by Marion Harland and Christine Terhune Herrick.
Cut stale bread into finger-shaped pieces, mix ¾ of a cup of coffee infusion, 2 tablespoonfuls of sugar, ¼ of a teaspoonful of salt, 1 egg slightly beaten, and ¼ of a cup of cream. Dip the pieces of bread into the liquid and "egg and bread crumb," and fry in deep fat. Drain on soft paper at the oven door. Serve at once, with sauce.—Janet M. Hill, in "Boston Cooking School Magazine."
Coffee Sauce.—Scald 1½ cups of milk, half a cup of ground coffee, and let stand 20 minutes. Strain and add the infusion slowly to 1/3 of a cup of sugar, mixed with ¾ of a tablespoonful of arrowroot and a few grains of salt. Cook 5 minutes. Serve hot.—"Boston Cooking School Magazine."
Wash the fish thoroughly, soak ½ an hour in cold water, skin side up; then cover with boiling water and let stand