Archives for August, 2009
AMBASSADOR SOUP
A pint and a half of either fresh peas, or of dried peas that have been
soaked for six hours in cold water; a leek, and three onions chopped
finely. Simmer till the peas are tender, then pass all through the sieve.
Well wash some sorrel and chop it, and add as much as will be to your
taste. In another pan cook five tablespoonfuls of rice, and add that
to your soup. Simmer up again, stirring it all very well. This soup
should be of a green color.
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SPANISH STEW.
- 2 lbs. of potatoes,
- 1 lb. of Spanish onions,
- 1 lb. of tomatoes,
- 2 oz. of vermicelli,
- 1/2 pint of milk,
- 1 oz. of butter,
- pepper and salt.
Cut up into dice the potatoes and onions, and stew them with the butter
and very little water; when they are tender, add the tomatoes cut in
slices, and cook the vegetables 10 minutes longer. Add seasoning, the
milk and vermicelli, and a little more water if necessary; let the
whole simmer for another 10 minutes, and serve.
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Melt in a pan a lump of butter the size of a tangerine orange and squeeze
on it the juice of half a lemon. The way to get a great deal of juice
from a lemon is to plunge it first of all for a few minutes, say five
minutes, in boiling water. When the butter simmers, throw in a pound of
picked small mushrooms, stir them constantly, do not let them get black.
Then in three or four minutes they are well sauteed with butter, and
the chief difficulty of the dish is over. Put the saucepan further on the
fire, let it boil for a few minutes. Take out the mushrooms, drain them,
sprinkle them with flour, moisten them with gravy, season with salt and
pepper, put them back in the butter and stir in the yolk of an egg. Add
also a little of the lemon juice that remains. Cut and toast some bread and butter it.
Pour on to the bread the mushrooms and serve them very hot.
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APPLE FRITTERS
From MRS. M. P. HART, of Ohio
Make a batter with one cup sweet milk, one teaspoonful sugar, two
eggs, whites and yolks beaten separately, two cups flour, one
teaspoonful baking powder mixed with flour. Chop some good tart
apples, mix them in the batter and fry in hot lard. Serve them with
maple syrup.
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SUMMER SOUP.
- 1 cucumber,
- 2 cabbage lettuces,
- 1 onion,
- small handful of spinach,
- a piece of mint,
- 1 pint shelled peas,
- 2 oz. butter.
Wash and cut up the
lettuces, also cut up the cucumber and onion, put them into a stewpan,
together with 1/2 pint of peas, the mint, and butter. Cover with about
1 quart of cold water, bring to the boil, and simmer gently for 3
hours. Then strain off the liquid and pass the vegetables through a
sieve. Add them to the liquid again, and set on the fire. Season and
add 1/2 pint green peas previously boiled.
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Bavarian Wine Soup
Mix 3 pints of red wine with 1 pint of water. Add sugar, nutmeg and cinnamon to taste and the grated peel of half a lemon. Let come to a boil; then stir in the yolks of 2 well-beaten eggs. Do not boil again. Serve hot with biscuits.
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Baked Custard Recipe
BAKED CUSTARD.--Practically no skill is required in the preparation
of baked custard, but care must be taken during the
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FRUIT-SALAD DRESSING
1/2 c. pineapple, peach, or pear juice
1/2 c. orange juice
1/4 c. lemon juice
1/4 c. sugar
2 eggs
Mix the fruit juices, add the sugar, beat the eggs slightly, and add
them. Put the whole into a double boiler and cook until the mixture
begins to thicken. Remove from the fire and beat for a few seconds with
a rotary egg beater. Cool and serve.
75. COMBINATION FRUIT SALAD.--The combination of fruits given in the
accompanying recipe makes a very good salad, but it need not be adhered
to strictly. If one or more of the fruits is not in supply, it may be
omitted and some other used. In case canned pineapple is used for the
salad, the juice from the fruit may be utilized in making a
fruit-salad dressing.
COMBINATION FRUIT SALAD
(Sufficient to Serve Six)
1 grapefruit
2 oranges
1 banana
2 apples
2 slices pineapple
Salad dressing
Lettuce
Prepare the grapefruit and oranges according to the directions
previously given. Slice the banana crosswise into 1/4-inch slices and
cut each slice into four sections. Dice the apples and cut the pineapple
in narrow wedge-shaped pieces. Mix the fruit just before serving. Add
the salad dressing, which may be fruit-salad dressing, French dressing,
or some other desirable salad dressing, by mixing it with the fruit or
merely pouring it over the top. Serve on salad plates garnished with
lettuce leaves. Place a maraschino cherry on top.
Learn where celebrities, local and even royalty choose to go when they are in Orlando: http://www.christinis.com
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FAMOUS DOUGHNUTS
From MISS FRANCES E. WILLARD, of Illinois
Take a little over one pint of rich, sweet milk, into which put two-
thirds of a teacup of sugar and a little salt. Sift as much flour as
you think will be required, into which mix four heaping teaspoonfuls
of best baking powder. Stir into the milk and sugar six tablespoonfuls
of very hot fresh lard, pour the mixture into the flour and make a
sponge. When cooled sufficiently to prevent cooking the egg add one
egg slightly beaten. Mix to a proper consistency, roll and cut into
rings. It is hard to give a recipe where so much depends upon the
judgment and care of the cook. Much depends upon having the lard in
which the doughnuts are fried very hot before they are put in,
otherwise they “soak up the fat” and are heavy.
Learn where celebrities, local and even royalty choose to go when they are in Orlando: http://www.christinis.com
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EGG SALAD
Put into a salad-bowl the small crisp leaves of a head of
lettuce; add four hard-boiled eggs sliced. Mince a dozen capers;
sprinkle over the eggs, and add a plain dressing.
Learn where celebrities, local and even royalty choose to go when they are in Orlando: http://www.christinis.com
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