Let salt codfish picked in bits (not shred-
ded) stand over night or some hours in cold
water, then drain and wring out all the
water. To each ^ of a cup of fish add j4
a cup of cream or thin white sauce and a
beaten egg✪ Eggs in Boxes. Turn into a buttered cup, egg
stirrer or poacher, and cook standing in hot
water until nearly firm. The water should
not boil. Serve in the cup or turn out as de-
sired. — From ** The Boston Cooking School
Magazine."
7. — Tripe a la Lyonnaise.
Cut 2 lbs. of tripe into thin strips. Put i
tablespoonful of butter in a frying-pan ; when
hot add a slice of onion and fry until a light
brown. Then turn in the tripe, add a little
salt and pepper. Cook gently until tender.
Thicken the gravy with a little flour.
19
Febnuuy*
8. — Beef and Rice Croquettes.
One pt. of cold chopped beef, i pt. of
boiled rice, i teaspoon celery salt, }4 cup of
chopped celery. Mix these together and add i
beaten egg and enough cream sauce to mois-
ten them. After this mixture is cold form
into croquettes and fry in deep fat.
9. — Curried Mutton.
Cut I lb. of cold cooked mutlon in slices.
Brown 2 tablespoonfuls of chopped onion in
2 tablespoonfuls of butter, add 2 tablespoon-
fuls of curry powder, and i saltspoonful of
salt ; stir all well together over the fire. Add
the slices of mutton and enough stock' to
make the sauce of the consistency of rich
cream.
10. — Columbus Eggs.
Remove the shell from 6 hard-boiled eggs.
Take a small slice off the end of each so it
will stand upright. Make a cream sauce
with I tablespoonful of butter and i table-
spoonful of flour ; mix until smooth ; add i
cup of cream or milk, dash of cayenne and
pinch of salt. Stir until it boils and thickens.
Stand the eggs on rounds of toasted bread.
Pour the sauce around and serve.
20
9>
February.
II. — Chicken in Rolls.
Take as many round baker's rolls as there
are persons to serve. Cut a slice off the top
and scoop out all the inside, leaving just the
crust. Crumb the inside very fine, and fry
in a little melted butter. Add to this i cup
of cream sauce and as much chopped chicken
as will fill the rolls. Season with cayenne
and salt. Fill the rolls with this mixture and
put I slice of hard-boiled egg on the top of
each. Serve very hot.
12. — Dried Beef.
Cut dried beef very thin ; cover with hot
water to take out the salt ; throw this water
away, and put the beef into a saucepan with
boiling water ; let it simmer on the stove a
few minutes ; add a little butter. Put the
beef on slices of toast and pour a thin tomato
sauce over them.
13. — Sweet Potato Boulettes and Bacon.
Boil and mash the sweet potatoes ; add a
little salt and jDepper and i tablespoonful of
butter to each pt., mixing while hot. Mould
into small round balls and fry in deep hot fat.
Drain for a moment on brown paper. Then
21
Februdry*
pile them neatly on a dish, and serve bacon
cooked crisp around them.
14. — Valentine Toast.
Cut bread into heart-shaped slices with a
cutter ; toast a light brown and butter very
slightly. Cut slices of calves* liver into }4
inch slices, cut with the heart-shaped cutter.
Roll them in flour and salt slightly ; fry them
in I tablespoonful of butter and a little onion
juice ; serve i liver heart on each heart of
toast ; thicken the gravy and pour around.
15. — Oyster Omelet.
Beat 6 eggs very light, and to them add }4
a cup of sweet cream, salt and pepper to taste,
and pour the mixture into a well greased
frying-pan, with i tablespoonful of butter;
chop fine 12 large oysters and a few sprigs of
parsley ; add this to the egg mixture ; cook
until done, then fold over and serve.
16. — Fricassee of Cold Beef.
Cut the beef into very thin slices ; season
with pepper and salt; shred an onion very
fine, also some parsley; put all together in a
stewpan with a piece of butter and ^ of a
22
February*
✪ Beef and Rice Croquettes
Page 6 · 15 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
Let salt codfish picked in bits (not shredded) stand over night or some hours in cold water, then drain and wring out all the water. To each 1/2 of a cup of fish add 1/4 a cup of cream or thin white sauce and a beaten egg. Turn into a buttered cup, egg stirrer or poacher, and cook standing in hot water until nearly firm. The water should not boil. Serve in the cup or turn out as desired. — From "The Boston Cooking School Magazine."
7. — Tripe a la Lyonnaise.
Cut 2 lbs. of tripe into thin strips. Put i tablespoonful of butter in a frying-pan ; when hot add a slice of onion and fry until a light brown. Then turn in the tripe, add a little salt and pepper. Cook gently until tender. Thicken the gravy with a little flour.
Febnuuy*
8. — Beef and Rice Croquettes.
One pt. of cold chopped beef, i pt. of boiled rice, i teaspoon celery salt, }4 cup of chopped celery. Mix these together and add i beaten egg and enough cream sauce to moisten them. After this mixture is cold form into croquettes and fry in deep fat.
9. — Curried Mutton.
Cut 1 lb. of cold cooked mutton in slices. Brown 2 tablespoonfuls of chopped onion in 2 tablespoonfuls of butter, add 2 tablespoonfuls of curry powder, and i saltspoonful of salt ; stir all well together over the fire. Add the slices of mutton and enough stock' to make the sauce of the consistency of rich cream.
10. — Columbus Eggs.
Remove the shell from 6 hard-boiled eggs. Take a small slice off the end of each so it will stand upright. Make a cream sauce with I tablespoonful of butter and i tablespoonful of flour ; mix until smooth ; add i cup of cream or milk, dash of cayenne and pinch of salt. Stir until it boils and thickens. Stand the eggs on rounds of toasted bread. Pour the sauce around and serve.
9>
February.
II. — Chicken in Rolls.
Take as many round baker's rolls as there are persons to serve. Cut a slice off the top and scoop out all the inside, leaving just the crust. Crumb the inside very fine, and fry in a little melted butter. Add to this i cup of cream sauce and as much chopped chicken as will fill the rolls. Season with cayenne and salt. Fill the rolls with this mixture and put I slice of hard-boiled egg on the top of each. Serve very hot.
12. — Dried Beef.
Cut dried beef very thin ; cover with hot water to take out the salt ; throw this water away, and put the beef into a saucepan with boiling water ; let it simmer on the stove a few minutes ; add a little butter. Put the beef on slices of toast and pour a thin tomato sauce over them.
13. — Sweet Potato Boulettes and Bacon.
Boil and mash the sweet potatoes ; add a little salt and jDepper and i tablespoonful of butter to each pt., mixing while hot. Mould into small round balls and fry in deep hot fat. Drain for a moment on brown paper. Then
Februdry*
pile them neatly on a dish, and serve bacon cooked crisp around them.
14. — Valentine Toast.
Cut bread into heart-shaped slices with a cutter ; toast a light brown and butter very slightly. Cut slices of calves* liver into }4 inch slices, cut with the heart-shaped cutter. Roll them in flour and salt slightly ; fry them in I tablespoonful of butter and a little onion juice ; serve i liver heart on each heart of toast ; thicken the gravy and pour around.
15. — Oyster Omelet.
Beat 6 eggs very light, and to them add }4 a cup of sweet cream, salt and pepper to taste, and pour the mixture into a well greased frying-pan, with i tablespoonful of butter; chop fine 12 large oysters and a few sprigs of parsley ; add this to the egg mixture ; cook until done, then fold over and serve.
16. — Fricassee of Cold Beef.
Cut the beef into very thin slices ; season with pepper and salt; shred an onion very fine, also some parsley; put all together in a stewpan with a piece of butter and ^ of a
February*
Records on this page
Eggs in BoxesFricassee of Cold BeefTripe a la LyonnaiseColumbus EggsSweet Potato Boulettes and BaconValentine ToastOyster OmeletChicken SouffleSweetbreads a la NewburgBrown StewSalt Codfish in Egg CupsBeef and Rice CroquettesCurried MuttonChicken in RollsDried Beef