Archives for September, 2009
¼ cup rice
⅓ cup chopped onion
2 tablespoons bacon drippings
2 cups tomatoes
2 teaspoons salt
1 teaspoon sugar
⅛ teaspoon paprika
1 tablespoon parsley
Wash rice, add 3 cups boiling water and boil 30 minutes. Cook onion in pan with drippings until tender, but not brown; add tomatoes and boil 10 minutes; rub through strainer into boiled rice and water; add seasoning and sprinkle with parsley. Add little chopped green pepper if desired
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1½ cups flour
2 teaspoons Baking Powder
½ teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon paprika
½ cup milk or clam juice
2 eggs
1½ teaspoons grated onion
1 teaspoon shortening
10 clams
Sift together flour, baking powder, salt, pepper and paprika; add liquid, well-beaten eggs, onion, and melted shortening; rinse clams, put through meat chopper and add to batter. Fry on hot greased griddle, taking one spoonful batter for each fritter, or fry in deep hot fat.
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The Whitehouse Cookbook
From the blossom end of a dozen tomatoes—smooth, ripe and solid—cut a thin slice and with a small spoon scoop out the pulp without breaking the rind surrounding it; chop a small head of cabbage and a good-sized onion fine and mix with them fine bread crumbs and the pulp; season with pepper, salt and sugar and add a cup of sweet cream; when all is well mixed, fill the tomato shells, replace the slices and place the tomatoes in a buttered baking-dish, cut ends up and put in the pan just enough water to keep from burning; drop a small lump of butter on each tomato and bake half an hour or so, till well done; place another bit of butter on each and serve in same dish. Very fine.
Another stuffing which is considered quite fine. Cut a slice from the stem of each and scoop out the soft pulp. Mince one small onion and fry it slightly; add a gill of hot water, the tomato pulp and two ounces of cold veal or chicken chopped fine, simmer slowly and season with salt and pepper. Stir into the pan cracker dust or bread crumbs enough to absorb the moisture; take off from the fire and let it cool; stuff the tomatoes with this mass, sprinkle dry crumbs over the top; add a small piece of butter to the top of each and bake until slightly browned on top.
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(Eight to ten persons)
Peel three pounds of vegetables. Put them in a large pot with all the vegetables that you can find, according to the season. In the winter you will take four celeries, four leeks, two turnips, a cabbage, two onions, pepper and salt, two-penny-worth of bones, and about five and one-half quarts of water. Let it all boil for three hours, taking care to add
water so as to keep the quantity at five quarts. Rub all the vegetables through a tammy, crushing them well, and then let them boil up again for at least another hour. The time allotted for the first and second cooking is of the greatest importance.
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Wash, split and bone a dozen anchovies, and roll each one up; wash, split and bone one herring, and cut it up into small pieces; cut up into dice an equal quantity of Bologna or Lyons sausage, or of smoked ham and sausages; also, an equal quantity of the breast of cold roast fowl, or veal; add likewise, always in the same quantity, and cut into dice, beet-roots, pickled cucumbers, cold boiled potatoes cut in larger dice, and in quantity according to taste, but at least thrice as much potato as anything else; add a tablespoohful of capers, the yolks and whites of some hard-boiled eggs, minced separately, and a dozen stoned olives; mix all the ingredients well together, reserving the olives and anchovies to ornament the top of the bowl; beat up together oil and Tarragon vinegar with white pepper and French mustard to taste; pour this over the salad and serve.
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Make a purée by mashing up washed and chopped vegetables, together with a
little milk, cream or gravy and some seasoning. The most suitable
vegetables are cucumbers, artichokes, onions, sorrel, green peas,
tomatoes, lentils, mushrooms, asparagus tops, potatoes, truffles or
turnips. Prepare some eggs by beating them very light. Pour them into
a nice hot frying pan, containing a spoonful of butter; spread the
purée upon the upper side; and when perfectly hot, turn or fold the
omelet together and serve. Or cold vegetables may be merely chopped
small, then tossed in a little butter, and some beaten and seasoned
eggs poured over.
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OMELETS.
In making an omelet, care should be taken that the omelet pan is hot
and dry. To insure this, put a small quantity of lard or olive oil into a
clean frying pan, let it simmer a few minutes, then remove it; wipe
the pan dry with a towel, and then put in a tablespoonful of butter.
The smoothness of the pan is most essential, as the least particle of
roughness will cause the omelet to stick. As a general rule, a small
omelet can be made more successfully than a large one, it being much
better to make two small ones of four eggs each, than to try double
the number of eggs in one omelet and fail. Allow one egg to a person
in making an omelet and one tablespoonful of milk; this makes an
omelet more puffy and tender than one made without milk. Many prefer
them without milk.
Omelets are called by the name of what is added to give them flavor,
as minced ham, salmon, onions, oysters, etc., beaten up in the eggs in
due quantity, which gives as many different kind of omelets.
They are also served over many kinds of thick sauces or purees, such
as tomato, spinach, endive, lettuce, celery, etc.
If vegetables are to be added, they should be already cooked, seasoned
and hot; place in the centre of the omelet, just before turning; so
with mushroom, shrimps, or any cooked ingredients. All omelets should
be served the moment they are done, as they harden by standing, and
care taken that they do not _cook too much_.
Sweet omelets are generally used for breakfast or plain desserts.
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Put into a double boiler one quart of milk; allow it to cook for thirty
minutes; then add two tablespoonfuls of sugar, a grating of nutmeg, and
one cup of cold boiled rice; turn this into a baking pan, and bake in a
quick oven thirty minutes. Serve cold. Raisins may be added when it is
put into the baking pan.
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Score the shell of each nut, and put into a frying-pan with a
teaspoonful of butter for each pint of nuts. Shake the pan over the stove
until the butter is melted; then set in the oven five minutes. With a
sharp knife remove the shells and skins together.
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Cheese Balls
Grate or chop sufficient common cheese to make a half pint; add to it one
pint of stale bread crumbs, a half teaspoonful of salt, a dash of red
pepper and the whites of two eggs slightly beaten. Form these into small
balls the size of an English walnut; dip in egg and then in bread crumbs
and fry in smoking hot fat. These may also be made into small
cylinder-shaped croquettes, and served with cream sauce.
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