Friday, January 15, 2010

Easy Delicious Recipes

Veal Salad
Chop cold veal very fine, season, mix well with mayonnaise dressing. Heap on lettuce leaves. Garnish with slices of hard boiled egg.

Fish and Rice
Bone and flake cold fish; season with salt and cayenne pepper. Stir in a stewpan with a good piece of fresh butter. When hot add a teacupful of ready boiled rice, and the yolks of 4 hard boiled eggs. Stir well together until hot. Dish and serve with pickles.

Curry of Macaroni
Melt 2 tablespoonfuls of butter, cook in it 2 slices of onion until the onion becomes of a pale straw color, then add two tablespoonfuls of flour, 1 tablespoonful of curry powder, ¼ teaspoonful of salt and a dash of pepper. When blended with the butter, add gradually 1 cup of milk and stir until smooth and boiling. Then strain over 1 cup of macaroni, cooked until tender in boiling salted water and then drained and rinsed in cold water. Reheat and serve.—Janet M. Hill in "Boston Cooking School Magazine."

Oyster Canapes
Into a saucepan put 1 dozen finely chopped oysters, a teaspoonful of cracker dust, a tablespoonful of butter and ½ a cup of milk, season with salt and pepper. Stir and let the mixture simmer for a few minutes; pour the mixture over buttered toast and serve.

Dried Apple Cake
Soak 3 cups of dried apples over night; drain the water off and cut them up a little and put them over the fire with 2 cups of molasses; boil until thick; take off the fire and put into a bowl. Add a cup of shortening, a tablespoonful of cinnamon, dessertspoonful of cloves, the same of allspice, a cup of sweet milk; when cold a tablespoonful of soda, dissolved in hot water, 4 cups of flour, added by degrees, 3 eggs well beaten, added last. Grease 3 pans well and bake.

Vegetable Soup
Cut fine 2 carrots, 1 turnip, 3 stalks of celery and half an onion; cook ten minutes in 4 tablespoonfuls of butter, stirring constantly. Add 1 cup of chopped potatoes, cover and cook five minutes, then add a qt. of boiling water and cook an hour. Mash the vegetables, add a tablespoonful of butter and a little chopped parsley. Season with salt and pepper.

Beef Salad
Chop very fine slices of cold roast beef, having first removed all fat; add six finely chopped cold potatoes, the same quantity of beets, a few slices of tomatoes, a few leaves of lettuce, a small bunch of parsley. Mix thoroughly, and chop all together, until the whole is almost reduced to a cream. Cover with a rich mayonnaise. Garnish with slices of tomato and lettuce leaves.

Corn-starch Cake
Beat well the whites of 4 eggs, beat the yolks, then beat them together. Cream a ¼ of a lb. of butter. Add to it gradually ½ a lb. of granulated sugar and beat until light, then add the eggs and beat again. Mix 2 ozs. of corn-starch with a quarter of a lb. of wheat flour; add a teaspoonful of baking powder and sift, stir this into the cake. Add the grated rind of ½ a lemon, bake in greased gem pans in a moderate oven 15 minutes.

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