13. — Ham With Noodles.
Place J^ pint of flour on a pastry board ;
make a hollow in the centre ; put in 2 well
beaten ^gs, J^ teaspoonful butter, a sprinkle
of salt, z tablespoon fu Is of water✪ Ham With Noodles ; work this
with sufficient flour into a stifl' paste until it
does not stick to the hands; theti divide it
into 8 equal parts ; roll out each part as thin
as paper and let lie for 15 minutes ; then cut
each part into long strips 1 % inches in width ;
lay 4 strips on top of one another, and cut
as flne as possible. Shake the noodles apart
and spread on the board to dry. These may
be well dried and they will keep for several
weeks. Boil some of these noodles in salted
water and drain through a colander; mix
them with i lb. fine-minced boiled ham, i cup
of cream or milk, 3 eggs, a small grated onion,
and a little nutmeg. Put the mixture in a
baking dish, lay small pieces of butter on top✪ Noodles with Ham and Cream
June^
and bake about yi an hour. — Mrs. Gesine
Lemcke.
14. — Rice Waffles.
Two eggs, Yz a cup boiled rice, i ]4 cups
of flour, I teaspoon ful baking powder, butter
the size of a walnut, a little salt, i^ cups of
milk✪ Rice Waffles ; mix well and bake at once.
15. — Meat Cakes.
Chop cold meat fine, season it well with
pepper, celery salt, and make into a paste
with the yolks of eggs✪ Meat Cakes ; form in cakes and fry
brown in hot fat.
16. — Curry of Chicken and Rice.
Make a white sauce as follows : Melt i
tablespoonful of butter without browning ; add
I tablespoonful of flour and stir until smooth ;
add I cup of milk and stir continually until
it thickens ; add i teaspoonful of curry pow-
der, yi of a. cup of boiled rice, ^ of a cup
of cold chopped chicken✪ Curry of Chicken and Rice. When heated
serve. — From ** Table Talk," Philadelphia.
76
June^
17. — Fried Cucumbers and Broiled
Ham.
Peel and slice the cucumbers and soak
them in cold water y^ an hour, drain and dry
the slices on a cloth, dip the pieces in ^gg
and then in crumbs and fry in hot fat. Slice
the ham very thin and broil over a hot clear
fire.
18.— Fried Soft-Shell Crabs.
Clean the crabs and dip them into beaten
egg, then in rolled bread dust ; season with
salt✪ Fried Cucumbers and Broiled Ham and pepper. Have the frying-pan hot
and enough butter in it to keep the crabs
from burning. Fry quickly; garnish with
parsley.
ig. — Rice and Chicken Croquettes.
Take i cup of cold boiled rice and i of
chopped cooked chicken, season with pepper
and salt, heat and add a little cream or milk ;
when hot stir in a well-beaten Ggg✪ Rice and Chicken Croquettes, Take
from the fire and when cold shape into balls
and egg and bread crumb them and fry in
hot fat.
77
Jane.
20. — Salpicon of Fish.
Take any kind of fish with firm meat,
either bakai or boiled, and cut it into small
dicesha|)ed pieces; place a saucepan with i
01. butler over the fire ; add i tablespoonful
flour, stir and cook 3 minutes; then add i
pint of cream or milk, i even teaspoonful of
salt, 1 gill of mushroom liquor, a small bou-
quet, 12 whole peppercorns and yi a nut-
me✪ Salpicon of Fishg ; cook 5 minutes ; remove the bouquet
and continue the cooking 5 minutes longer;
strain in a clean saucepan, add i pint of
fine-cut fisli and '/i a cup of fine'Cut mush-
rooms, and if you have them, 2 fine-cut
truffles. — Mrs. Gesine Lenicke.
21. — Baked Hash.
Cliop equal parts of cold meat and cold
boiled potatoes rather fine, season with pep-
per and salt and a little onion juice. Put in
a baking dish, add i cup of soup slock and
bits of butter and bake until browned.
22. — Vermicelli Toast.
Pass the whites of hard boiled eggs
through a vegetable squeezer on to slices of
buttered toast. Then the yolks of the eggs✪ Vermicelli Toast in
June*
the same way. Season and heat very hot in
the oven and serve.
23 Veal Croquettes. ✪ Veal Croquettes
Page 21 · 13 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
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13. — Ham With Noodles.
Place J^ pint of flour on a pastry board ;
make a hollow in the centre ; put in 2 well
beaten ^gs, J^ teaspoonful butter, a sprinkle
of salt, z tablespoon fu Is of water ; work this
with sufficient flour into a stifl' paste until it
does not stick to the hands; theti divide it
into 8 equal parts ; roll out each part as thin
as paper and let lie for 15 minutes ; then cut
each part into long strips 1 % inches in width ;
lay 4 strips on top of one another, and cut
as flne as possible. Shake the noodles apart
and spread on the board to dry. These may
be well dried and they will keep for several
weeks. Boil some of these noodles in salted
water and drain through a colander; mix
them with i lb. fine-minced boiled ham, i cup
of cream or milk, 3 eggs, a small grated onion,
and a little nutmeg. Put the mixture in a
baking dish, lay small pieces of butter on top
June^
and bake about yi an hour. — Mrs. Gesine
Lemcke.
14. — Rice Waffles.
Two eggs, Yz a cup boiled rice, i ]4 cups
of flour, I teaspoon ful baking powder, butter
the size of a walnut, a little salt, i^ cups of
milk ; mix well and bake at once.
15. — Meat Cakes.
Chop cold meat fine, season it well with
pepper, celery salt, and make into a paste
with the yolks of eggs ; form in cakes and fry
brown in hot fat.
16. — Curry of Chicken and Rice.
Make a white sauce as follows : Melt i
tablespoonful of butter without browning ; add
I tablespoonful of flour and stir until smooth ;
add I cup of milk and stir continually until
it thickens ; add i teaspoonful of curry pow-
der, yi of a. cup of boiled rice, ^ of a cup
of cold chopped chicken. When heated
serve. — From ** Table Talk," Philadelphia.
76
June^
17. — Fried Cucumbers and Broiled
Ham.
Peel and slice the cucumbers and soak
them in cold water y^ an hour, drain and dry
the slices on a cloth, dip the pieces in ^gg
and then in crumbs and fry in hot fat. Slice
the ham very thin and broil over a hot clear
fire.
18.— Fried Soft-Shell Crabs.
Clean the crabs and dip them into beaten
egg, then in rolled bread dust ; season with
salt and pepper. Have the frying-pan hot
and enough butter in it to keep the crabs
from burning. Fry quickly; garnish with
parsley.
ig. — Rice and Chicken Croquettes.
Take i cup of cold boiled rice and i of
chopped cooked chicken, season with pepper
and salt, heat and add a little cream or milk ;
when hot stir in a well-beaten Ggg, Take
from the fire and when cold shape into balls
and egg and bread crumb them and fry in
hot fat.
77
Jane.
20. — Salpicon of Fish.
Take any kind of fish with firm meat,
either bakai or boiled, and cut it into small
dicesha|)ed pieces; place a saucepan with i
01. butler over the fire ; add i tablespoonful
flour, stir and cook 3 minutes; then add i
pint of cream or milk, i even teaspoonful of
salt, 1 gill of mushroom liquor, a small bou-
quet, 12 whole peppercorns and yi a nut-
meg ; cook 5 minutes ; remove the bouquet
and continue the cooking 5 minutes longer;
strain in a clean saucepan, add i pint of
fine-cut fisli and '/i a cup of fine'Cut mush-
rooms, and if you have them, 2 fine-cut
truffles. — Mrs. Gesine Lenicke.
21. — Baked Hash.
Cliop equal parts of cold meat and cold
boiled potatoes rather fine, season with pep-
per and salt and a little onion juice. Put in
a baking dish, add i cup of soup slock and
bits of butter and bake until browned.
22. — Vermicelli Toast.
Pass the whites of hard boiled eggs
through a vegetable squeezer on to slices of
buttered toast. Then the yolks of the eggs in
June*
the same way. Season and heat very hot in
the oven and serve.
23 Veal Croquettes.