Beat 8 yolks of eggs and 6 whites separately ;
add J4 a teaspoonful of salt and cut the
whites into the yolks thoroughly but lightly.
Have an omelet pan or frying-pan very hot ;
put a piece of butter into it✪ Queen Omelet and as soon as it
is melted pour in the omelet. Lift up the
edges and let the liquid part run under. As
soon as it is set put it in the oven for a few
minutes and serve.
6. — Potato Croquettes and Cold Meat.
Mix well together, 2 cups of cold mashed
potatoes, 2 eggs, salt to taste, yi a cup of
bread crumbs✪ Potato Croquettes and Cold Meat. Make into long rolls, dip in
cracker dust, then in the egg and lastly in
fine grated bread crumbs ; fry in hot fat.
Slice cold roast beef or lamb in thin slices
and pile neatly in the centre of a dish ;
arrange the croquettes around it.
7. — Devilled Kidneys.
Split 6 lamb kidneys, remove the white
part in centre and chop the kidneys fine;
place a saucepan with i oz. of butter over
72
June*
the fire, add 2 tablespoonfuls fine chopped
onions, ^ a bruised clove of garlic, cook 3
minutes ; add the kidneys and i teaspoonful
of seasoning salt, stir and cook 3 minutes ;
then add i gill of sherry wine, i gill of boil-
ing water with J^ a teaspoonful of beef
extract or broth \ cook 3 minutes longer.
Remove from the fire, add the yolks of 3
eggs, I teaspoonful fine chopped parsley and
a little cayenne pepper. Fill this mixture
into 6 shells, sprinkle over each }^ a table-
spoonful fresh grated bread crumbs and a
little melted butter✪ Devilled Kidneys. Place the shells in a
shallow tin pan and set the pan in a hot oven
and bake brown. — Mrs. Gesine Lemcke.
8. — Scotch Collops.
Mince i }^ lbs. of steak very fine, season it
highly. An onion can be added if liked,
chopped very fine. Melt a tablespoonful of
butter in a stewpan, put in the mince and
stir it frequently to keep it from getting into
lumps. In about 8 minutes dredge a little
flour over it, and pour upon it a little stock,
boiling hot✪ Scotch Collops. I^t it simmer for a few minutes
and serve hot.
73
Jane.
9. — Meringue Toast.
Dissolve I teasixionfui of butter in J^ a
cup of boiling milk, and just before taking it
from the fire add the well-beaten white of i
egg. Pour this on toasted bread which has
previously been dipped in slightly salted
water✪ Meringue Toast. Put it in the oven 5 minutes and
slightly brown the meringue.
10.— Meat SoufHe.
Make i cup of cream sauce, and season
with chopped parsley and onion juice. Stir
I cup of chop|)ed meat into the sauce. When
hot add the beaten yolks of 2 eggs, cook i
minute and set away tocooli When cool,
stir in the whites of the eggs stiffly beaten✪ Meat Soufflé.
Bake in a buttered dish about 20 minutes
and serve immediately. — Mrs. Lincoln,
II. — Mushrooms on Toast.
Put 2 cu|)s of mushrooms in a stewpan
with 2 tablespoons of butter rolled in a little
flour ; add 1 teaspoonful of salt, a pinch of
cayenne anil a squeeze of lemon juice✪ Mushrooms on Toast ; stew
gently until the mushrooms are tender.
Serve O
Jane,
12. — Fried Hominy.
Cut cold boiled hominy into shapes,
rounds, diamonds or in plain slices. Dip In
egg, roll lightly in flour✪ Fried Hominy and fry a golden
browu. Serve with broiled bacon or ham.
Page 20 · 8 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Beat 8 yolks of eggs and 6 whites separately ; add J4 a teaspoonful of salt and cut the whites into the yolks thoroughly but lightly. Have an omelet pan or frying-pan very hot ; put a piece of butter into it and as soon as it is melted pour in the omelet. Lift up the edges and let the liquid part run under. As soon as it is set put it in the oven for a few minutes and serve.
6. — Potato Croquettes and Cold Meat.
Mix well together, 2 cups of cold mashed potatoes, 2 eggs, salt to taste, yi a cup of bread crumbs. Make into long rolls, dip in cracker dust, then in the egg and lastly in fine grated bread crumbs ; fry in hot fat. Slice cold roast beef or lamb in thin slices and pile neatly in the centre of a dish ; arrange the croquettes around it.
7. — Devilled Kidneys.
Split 6 lamb kidneys, remove the white part in centre and chop the kidneys fine; place a saucepan with i oz. of butter over
June.
the fire, add 2 tablespoonfuls fine chopped onions, ^ a a bruised clove of garlic, cook 3 minutes ; add the kidneys and i teaspoonful of seasoning salt, stir and cook 3 minutes ; then add i gill of sherry wine, i gill of boiling water with J^ a teaspoonful of beef extract or broth; cook 3 minutes longer. Remove from the fire, add the yolks of 3 eggs, I teaspoonful fine chopped parsley and a little cayenne pepper. Fill this mixture into 6 shells, sprinkle over each }^ a tablespoonful fresh grated bread crumbs and a little melted butter. Place the shells in a shallow tin pan and set the pan in a hot oven and bake brown. — Mrs. Gesine Lemcke.
8. — Scotch Collops.
Mince i }^ lbs. of steak very fine, season it highly. An onion can be added if liked, chopped very fine. Melt a tablespoonful of butter in a stewpan, put in the mince and stir it frequently to keep it from getting into lumps. In about 8 minutes dredge a little flour over it, and pour upon it a little stock, boiling hot. I^t it simmer for a few minutes
and serve hot.
Jane.
9. — Meringue Toast.
Dissolve I teaspoonful of butter in J^ a cup of boiling milk, and just before taking it from the fire add the well-beaten white of i egg. Pour this on toasted bread which has previously been dipped in slightly salted water. Put it in the oven 5 minutes and slightly brown the meringue.
10.— Meat SoufHe. Make i cup of cream sauce, and season with chopped parsley and onion juice. Stir I cup of chopped meat into the sauce. When hot add the beaten yolks of 2 eggs, cook i minute and set away tocooli When cool, stir in the whites of the eggs stiffly beaten. Bake in a buttered dish about 20 minutes and serve immediately. — Mrs. Lincoln,
II. — Mushrooms on Toast.
Put 2 cups of mushrooms in a stewpan with 2 tablespoons of butter rolled in a little flour ; add 1 teaspoonful of salt, a pinch of cayenne anil a squeeze of lemon juice ; stew gently until the mushrooms are tender. Serve O
Jane,
12. — Fried Hominy.
Cut cold boiled hominy into shapes,
rounds, diamonds or in plain slices. Dip In
egg, roll lightly in flour and fry a golden
browu. Serve with broiled bacon or ham.
Records on this page
Queen OmeletPotato Croquettes and Cold MeatDevilled KidneysScotch CollopsMeringue ToastMeat SouffléMushrooms on ToastFried Hominy