Cook 4 tablespoon fuls of sausage meat with
I teaspoonful of minced onion for 5 minutes
over a hot fire. Beat 8 eggs until light✪ Eggs a la Cuba, and
add to the meat and onion ; season with salt
and pepper; stir until the eggs become thick.
Pour this over slices of hot buttered toast.
13. — Creamed Codfish.
Heat lyi cups of milk in a double boiler
and. add i^ cups of salt codfish (which has
previously been picked into small pieces and
soaked over night in cold water). Cook 10
minutes. Mix i tablespoonful of butter and
I of flour✪ Creamed Codfish to a smooth paste, then stir it into
the milk. When smooth and cream-like take
from the fire, add a well-beaten egg, stir well
and serve without cooking the egg.
14. — Chicken Hash.
Chop ly^ cupfuls of cold chicken, i cup-
ful of cold boiled potatoes, separately ; then
87
Jub.
put ihem together liglitly. Put a piece of
butter into a frying-pan ; add the jxitatoes
and chicken, ^ a cupful of slock, a pinch of
celery salt, and a lablespoonful of finely
chopiJttl [jarsley. Stir all together and let
brown. Serve very hot.
15. — Eggs and Mushrooms.
Peel and wash carefully a lb. of fresh mush-
rooms. Place them in a saucepan and cook
gently, with a tablespoonful of butler, a pinch
of salt and a few drops of lemon juice. Cook
for ten minutes, then add a glass of sherry
wine✪ Eggs and Mushrooms ; thicken with flour and let come to a
boil; then pour on a hot platter immediately.
Hjvc 6 poached eggs ready, and serve these
on top of the sauce, the mushrooms being in
the middle.
16. — Stewed Mussels.
Stew 1 qt. of mussels 5 minutes in their
own li<]uor, and then add i lablespoonful of
flour and 2 of butter rubbed well together,
>percorns. Stew 10 minutes
ip of heated cream. Set back
d stir in the yolks of 2 eggs✪ Stewed Mussels.
; and serve.
July.
17. — Ragoutaut.
Place a saucepan over the fire willi i oz. of
butter and i tablespooiiful of flour ; stir and
cook 3 minutes; add J^ of a pint of boiling
milk, a small bouquet, }^ teaspoonful nut-
meg, t gill of mushroom liquor, i z whole
peppercorns, i even teaspoonful salt j cook 5
minutes, then strain into a clean saucepan.
Season i chicken liver with salt and pep-
per; fry it 5 minutes in butter; stew also %
pt. of canned mushrooms 10 minutes in i oz.
of butter; then cut into small pieces; cut
also the liver fine, add to this i pint of
cooked chicken meat ; add the 3 ingredienls
to the sauce; add from 2 to 4 tablespoon fu Is
of crea✪ Ragoutautm. Then fill the preparation into 6
table shells, and sprinkle over some grated
bread crumbs, with a few drops of butter,
and bake until a light brown in a hot oven,
about 10 minutes. — Mrs. Gesine Lemcke.
18. — Anchovy Eggs.
Butter as many cups as you need eggs, and
sprinkle over them chopped
ing of lemon peel, salt and
an egg into each cup✪ Anchovy Eggs ; set the
of hot water, and steam until
My-
Spread circles of hot buliered toast with
anchovy [Mtste j turn an egg on each and
19. — Fish Croquettes.
Mix together i pint of cold flaked ft^\i and
I pint of hot mashed potatoes and i table-
spoonful of butter; mix (his well; then add
^ cupful of milk, I well beaten egg, J^ tea-
spoonful of pepper, i teaspoonful of salt,
'yi teaspoonful chopped parsley✪ Fish Croquettes. Mix again
and put away to cool. When cold make
into balls, roll in egg and crumbs, fry in deep
hot fat. These may be made the previous
day all but the frying,
20. — Wiener Schnitzel.
Procure 2 lbs. veal from the leg; cut it in
slices J^ an inch thick and 3 inches square ;
pare the corners round ; beat lightly to flatten
them ; then season them with i tablespoonful
of seasoning salt and dust with flour ; dip
each cutlet into ^g, cover with fine crumbs
and pat smooth with a knife. Fifteen min-
utes before serving place a pan with i oz.
butter✪ Wiener Schnitzel and ^ oz. lard over the fire ; as soon
as hot, put in the cutlets, fry light brown and
July.
Page 24 · 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
Cook 4 tablespoon fuls of sausage meat with I teaspoonful of minced onion for 5 minutes over a hot fire. Beat 8 eggs until light, and add to the meat and onion ; season with salt and pepper; stir until the eggs become thick. Pour this over slices of hot buttered toast.
13. — Creamed Codfish.
Heat lyi cups of milk in a double boiler and. add i^ cups of salt codfish (which has previously been picked into small pieces and soaked over night in cold water). Cook 10 minutes. Mix i tablespoonful of butter and I of flour to a smooth paste, then stir it into the milk. When smooth and cream-like take from the fire, add a well-beaten egg, stir well and serve without cooking the egg.
14. — Chicken Hash.
Chop ly^ cupfuls of cold chicken, i cupful of cold boiled potatoes, separately ; then
Jub.
put them together lightly. Put a piece of butter into a frying-pan ; add the potatoes
and chicken, ^ a cupful of slock, a pinch of celery salt, and a lablespoonful of finely chopped parsley. Stir all together and let brown. Serve very hot.
15. — Eggs and Mushrooms. Peel and wash carefully a lb. of fresh mushrooms. Place them in a saucepan and cook gently, with a tablespoonful of butler, a pinch of salt and a few drops of lemon juice. Cook for ten minutes, then add a glass of sherry wine ; thicken with flour and let come to a boil; then pour on a hot platter immediately. Have 6 poached eggs ready, and serve these on top of the sauce, the mushrooms being in the middle.
16. — Stewed Mussels.
Stew 1 qt. of mussels 5 minutes in their own liquor, and then add i tablespoonful of flour and 2 of butter rubbed well together, peppercorns. Stew 10 minutes with i pint of heated cream. Set back and stir in the yolks of 2 eggs, and serve.
July.
17. — Ragout. Place a saucepan over the fire willi i oz. of butter and i tablespoonful of flour ; stir and cook 3 minutes; add J^ of a pint of boiling milk, a small bouquet, }^ teaspoonful nutmeg, i gill of mushroom liquor, i oz. whole peppercorns, i even teaspoonful salt j cook 5 minutes, then strain into a clean saucepan. Season i chicken liver with salt and pepper; fry it 5 minutes in butter; stew also % pt. of canned mushrooms 10 minutes in i oz. of butter; then cut into small pieces; cut also the liver fine, add to this i pint of cooked chicken meat ; add the 3 ingredients to the sauce; add from 2 to 4 tablespoon fu Is of cream. Then fill the preparation into 6 table shells, and sprinkle over some grated bread crumbs, with a few drops of butter, and bake until a light brown in a hot oven, about 10 minutes. — Mrs. Gesine Lemcke.
18. — Anchovy Eggs.
Butter as many cups as you need eggs, and sprinkle over them chopped lemon peel, salt and an egg into each cup ; set the cups in a pan of hot water, and steam until
My-
Spread circles of hot buttered toast with anchovy paste ; turn an egg on each and
19. — Fish Croquettes.
Mix together i pint of cold flaked fish and I pint of hot mashed potatoes and i tablespoonful of butter; mix (his well; then add ^ cupful of milk, I well beaten egg, J^ teaspoonful of pepper, i teaspoonful of salt, 'yi teaspoonful chopped parsley. Mix again and put away to cool. When cold make into balls, roll in egg and crumbs, fry in deep hot fat. These may be made the previous day all but the frying,
20. — Wiener Schnitzel. Procure 2 lbs. veal from the leg; cut it in slices J^ an inch thick and 3 inches square ; pare the corners round ; beat lightly to flatten them ; then season them with i tablespoonful of seasoning salt and dust with flour ; dip each cutlet into egg, cover with fine crumbs and pat smooth with a knife. Fifteen minutes before serving place a pan with i oz. butter and ^ oz. lard over the fire ; as soon as hot, put in the cutlets, fry light brown and
July.
Records on this page
Crab Filling for ShellsChicken HashVeal OystersCrab CroquettesEggs a la CubaCreamed CodfishEggs and MushroomsStewed MusselsRagoutautAnchovy EggsFish CroquettesWiener SchnitzelWiener Schnitzel