Tuesday, June 30, 2015
CAROLINE RICE
CREAMED CORN BEEF
CALF'S LIVER FRIED IN CRUMBS
BREAD OMELET
Monday, June 29, 2015
BARLEY STEW
STEWED STEAK WITH OYSTER SAUCE
Sunday, June 28, 2015
EGGS ON RICE
BAKED BEANS AND TOMATOE SALAD
CURRIED RICE
Saturday, June 27, 2015
LOAF CORN BREAD
Friday, June 26, 2015
COCONUT ICE CREAM
Thursday, June 25, 2015
CHICKEN CUTLETS
Chicken Cutlets.
Chop cold chicken fine; season with onion-juice, celery salt, pepper, and chopped parsley. For 2 cupfuls allow a cupful of cream or rich milk. Heat this (with a bit of soda stirred in) in a saucepan, and thicken with a tablespoonful of butter rubbed in, one of corn-starch, stirred in when the cream is scalding. Cook one minute, put in the seasoned chicken, and cook until smoking hot. Beat two eggs light; take the boiling mixture from the fire and add gradually to these. Pour into a broad dish or agate-iron pan and set in a cold place until perfectly chilled and stiff. Shape with your hands, or with a cutter, into the form of cutlets or chops. Dip in egg, then in cracker-crumbs. Set on the ice an hour or two and fry in deep boiling fat. Send around white sauce with themOYSTER POTPIE
Wednesday, June 24, 2015
ORANGE SALAD
Monday, June 22, 2015
CHEESE RAMEQUINS
Saturday, June 20, 2015
Saturday, June 13, 2015
Wednesday, June 10, 2015
Tuesday, June 9, 2015
CHOCOLATE ICE CREAM
CHOCOLATE ICE-CREAM
For about two quarts and a half of cream use a pint and a half of milk, a quart of thin cream, two cupfuls of sugar, two ounces of Chocolate, two eggs, and two heaping tablespoonfuls of flour.Put the milk on to boil in a double-boiler. Put the flour and one cupful of the sugar in a bowl; add the eggs, and beat the mixture until light. Stir this into the boiling milk, and cook for twenty minutes, stirring often.
Scrape the chocolate, and put it in a small saucepan. Add four tablespoonfuls of sugar (which should be taken from the second cupful) and two tablespoonfuls of hot water. Stir over a hot fire until smooth and glossy. Add this to the cooking mixture.
When the preparation has cooked for twenty minutes, take it from the fire and add the remainder of the sugar and the cream, which should be gradually beaten into the hot mixture. Set away to cool, and when cold, freeze.
Monday, June 8, 2015
CHOCOLATE GINGERBREAD
Sunday, June 7, 2015
Friday, June 5, 2015
CHOCOLATE COOKIES
Wednesday, June 3, 2015
CHOCOLATE WAFERS
CHOCOLATE BISCUIT
CHOCOLATE BISCUIT
Cover three large baking pans with paper that has been well oiled with washed butter. Over these dredge powdered sugar. Melt in a cup one ounce of Chocolate. Separate the whites and yolks of four eggs. Add to the yolks a generous half cupful of powdered sugar, and beat until light and firm. Add the melted chocolate, and beat a few minutes longer. Beat the whites of the eggs to a stiff, dry froth. Measure out three-fourths of a cupful of sifted flour, and stir it and the whites into the yolks. The whites and flour must be cut in as lightly as possible, and with very little stirring. Drop the mixture in teaspoonfuls on the buttered paper. Sprinkle powdered sugar over the cakes, and bake in a slow oven for about fourteen or fifteen minutes. The mixture can be shaped like lady fingers, if preferred.
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