FoodNet

The New York receipt book

1882

Page 9 · 6 recipe records on this page

Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
“ Bear Sir— In 1849 I contracted a severe cold. I have suffered everything but death, as the pain spread from my head all over my person, and Rheuma¬ tism and Erysipelas set in. A part of the time I could not walk. Dr. Peaslee has attended me for eight years. I have had other doctors and have spent all my money, Not all the doctors and all the remedies have done me as much good as I have received from one dollar’s worth of Centaur Liniment. It n&s relieved my pain, and the swellings are rapidly disappearing.” MRS. LAWRENCE KIRBY. n h Croquettes, Pates, etc. Stuffed Tomatoes. — Prepare some bread crumbs with minced onions, fried in butter; pepper and saltStuffed Tomatoes. Scoop out a place on top of the tomato in which place the stuffing. Fish Croquettes. — Any cold fish — boiled, baked, or fried — from which all fat, bones, and skin have been removed, chopped fine. One-third as much mashed potato rubbed to a cream with a little melted butterFish Croquettes. Corn Meal Croquettes.— % lb. granulated sugar; % lb. corn meal, and % lb. wheat flour, and the same of butter with a little grated lemon peel. Mix to a paste; roll out thin; cut into forms and bake on tins. Serve with powdered sugar over them. Pates of Chicken or other Meat. — Line small pat e-pans with good puff paste, let this get crisp in a cool place, and bake in a brisk oven. Stir minced chicken, well-seasoned, into a good, white saucePates of Chicken or other Meat, heat through, fill the shells, set in the oven to brown very slightly, and serve. Potato Croquettes. — Season cold mashed potatoes with pepper, salt, and nutmeg. Beat to a cream, with a tablespoonful of melted butter to every cup¬ ful of potato. Add two or three beaten eggs and some minced parsleyPotato Croquettes. Roll into small balls ; dip in the beaten egg, then in bread crumbs, and fry in hot lard. Rice Croquettes.-— 1 teacup of rice, boiled in a pint of milk and a pint of water ; when boiled and hot, add a piece of butter the size of an egg, 2 spoon¬ fuls sugar, 2 eggs, juice, and grated peel of one lemonRice Croquettes; stir this up well; have ready the yolks of 2 eggs beaten on a plate, cracker crumbs on another ; make the rice in rolls and dip in the eggs and crumbs ; fry them in butter; serve hot. Chicken Croquette— Minced Fowl or Meat —About one-quarter as much fine breadcrumbs as meat; 1 egg, beaten light, to each cupful of minced meat; gravy enough to moisten the crumbs and meat, pepper and salt, and chopped parsley to taste ; yolks of 2. hard-boiled eggChicken Croquettes, rubbed fine, added to the meat. Mix into a paste. Make, with floured hands, into rolls, or balls, roll in flour until well coated, and fry, a few at a time, in nice dripping, or a mixture, half lard and half butter. "As you take them out, lay in a hot cullen¬ der, that every drop of fat may be drained off. Serve in a heated dish, and garnish with cresses or parsley. Crying babies murder sleep ; but there need be no crying babies where C ASTORIA is used. What is more disgusting than pimples and festering sores upon the face and neck ? CENTAUR LINIMENT is a perfect cure. Ladies should not forget this. Babies of Maumee. Potatoes they grew small, And they ate them tops and all In Maumee ; The babies kicked and squalled, And mothers spanked them all In Maumee ; Castoria’s cured them all, 12 Americans