Monday, May 25, 2015
OYSTER POTPIE
FRENCH OMELET
CHICKEN CREAMS
Sunday, May 24, 2015
PORK RIBS
PORK RIBS, GARLIC AND ONION POWDER GINGER, CHILI SALT, PEPPER WITH MAPLE SYRUP AND HONEY BBQ SAUCE. MIX TOGETHER IN BOWL RUB ON BOTH SIDE, WELL.
PLACE IN PAN AND COOK, ON BOTH SIDES AT 400 DEGREES FOR ABOUT 25 MINS. TURN ON BOTH SIDES. THAN GO TO 350. PLACE SAUCE OF MAPLE SYRUB AND HONEY BBQ SAUCE.
COOK FOR ABOUT 45 MINS OR UNTIL DONE. OH YES PLACE FOIL OVER MEAT. THAN TAKE OFF AT END TO COOK FOR 10 MINS.
WHITE WINE SAUCE
Over the fire place a saucepan
containing 2 cups white wine, 4 tablespoonfuls sugar, 3 whole eggs, the
yolks of 4 eggs and the peel and juice of 1 lemon; beat the contents of
saucepan with an egg beater until nearly boiling; then instantly remove
and serve.
WINE CHAUDEAU
Into a lined saucepan put ½ bottle Rhine
wine, 4 tablespoonfuls sugar, 1 teaspoonful cornstarch, the peel of ½
lemon and the yolks of 6 eggs; place the saucepan over a medium hot fire
and beat the contents with an egg beater until just at boiling point;
then instantly remove from the fire, beat a minute longer, pour into a
sauce bowl and serve with boiled or baked pudding.
VANILLA SAUCE
Put in a saucepan 1 pint milk, 1½
teaspoonfuls cornstarch, sugar to taste and stir over the fire until it
boils; flavor with 1 teaspoonful vanilla essence and serve when
cold.
CHICKEN AND MACARONI
Saturday, May 23, 2015
WITCH APPLES
Witch Apples
Bake large apples from which the core has been removed until soft, but not long enough to burst the skin. When cooked, insert a marshmallow into the core space, put a teaspoonful of sugar on top and a few maraschino cherries. When ready to serve turn over each a scant teaspoonful of brandy and light just as the table is reached. The brandy will burn with a ghastly flame and melt the sugar and marshmallows. Whipped cream served in a bowl is a delicious addition.HAM MOUSSE
Dissolve the gelatine in the hot water, and add to the ham; season with the mustard, add the cream beaten stiff and pour into a mould which has been previously wet with cold water. Chill. Turn out to serve and garnish with parsley.
COFFEE CUSTARD
BOILED CUSTARD
CUSTARD PUDDING
Custard Puddings
These being the more easily made may be considered first. They may either be steamed or baked but the mixture is the same in either case. Allow two eggs and a teaspoonful of sugar to each half pint of milk. Beat the eggs with sugar thoroughly, but do not froth them, as the custard must be as smooth and free from holes as possible. Add the milk slowly, also a few drops of flavoring essence—vanilla, almonds or lemon. Pour into a buttered mould (or into individual moulds), set in a pan of hot water and bake until firm. Chill thoroughly and turn out on serving dish. Serve with sugar and cream. A pleasing addition to the above is made by garnishing the sides of the mould with strips of Canton ginger before pouring in the custard.BREAD OMELET
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