Six hard boiled eggs cut in thin slices. Place in a baking dish
with alternate layers of grated cheese, sprinkled with pepper and
salt. Cover the top with a layer of bread crumbs dotted with butter✪ Baked Hard Boiled Eggs,
and bake fifteen minutes; brown well and serve hot.
52 BREAKFAST AND LUNCHEON DISHES
CHICKEN PIE
Two nice tender chickens, one sweetbread, two dozen raw
oysters and one onion. Stew the chickens with the onion — the
latter must be taken out whole. Season with salt, pepper and
butter, thicken with flour and add one cupful of sweet cream✪ Chicken Pie, then
set aside to cool. Stew the sweetbread, and when cold, cut in thin
slices. Make a nice puff paste, line your dish and place a cup in
center. Next lay the chicken and sweetbread in the dish and strew
oysters evenly over them. Cover with upper crust, make a small
hole in the center and bake.
SPANISH STEW— Miss S, E. Polhemus
Take a good sized round steak, cut into small pieces and fry
with an onion until nicely browned. Dredge with flour and cover
with water. Add one quart of ripe tomatoes, salt, small red peppers
to suit the taste✪ Spanish Stew. Cook this until meat is thoroughly done, at least
two hours.
LANCASHIRE PIE— Miss Laughlin
Take cold meat, beef, veal or mutton, chop fine and season as
for hash. Take hot mashed potatoes ready for table✪ Lancashire Pie. Place layer
of meat, then potatoes, meat, then potatoes. Potatoes come last.
Smooth with knife and place in oven. Bake until brown and serve
in same dish.
A LUNCH DISH— Miss Laughlin
Nearly fill a pudding dish with cooked macaroni. Make a
hole in center and put in chopped cold roast, mutton or steak which
has been seasoned. Pour over all the juice of cooked tomatoes.
Cover whole with bread crumbs, over which pour gravy or melted
butter✪ A Lunch Dish.
CORN OYSTERS-Mts. Dwinelle
Grate six ears of corn ; mix with the grated corn one table-
spoon of flour, yolks of two eggs, and a little salt✪ Corn Oysters. Beat all well
together, then fry in the shape of oysters in fresh lard or butter.
MEAT SCALLOP— Miss Annie Laughlin
Cracker crumbs, macaroni, cold meat, gravy or soup stock✪ Meat Scallop.
Boil macaroni until soft. Take pudding dish, cover bottom first
with cracker crumbs, then a laj^er of meat cut fine and seasoned
BREAKFAST AND LUNCHEON DISHES 53
with pepper and salt. Then a layer of macaroni, bits of butter,
then a layer of crumbs, meat, etc., until dish is filled, but crumbs
last. Pour over all gravy ; milk would do if no gravy. Bake
about three-quarters of an hour.
MEAT AND TOMATO fSCALLOPED)
Made the same as meat scallop, ripe tomatoes taking the place
of macaroni. Season with pepper, salt, butter, and add no gravy
or milk. Last laj^er is to be tomatoes and bread crumb✪ Meat and Tomato Scallopeds. Bake in
moderate oven.
CURRIED EGGS— Mrs, Bryant
Mix one tablespoon of cornstarch or wheat flour and one tea-
spoon of curry powder to a smooth paste with a little cold milk.
Pour this into one pint boiling milk, stirring until it thickens.
Break an egg carefully in a saucer, slip it into the boiling liquid and
let it poach until it sets (about two minutes). Have ready squares
of buttered toast✪ Curried Eggs, and as the eggs are cooked, lift them out and lay
one on each. When all done, pour remaining liquid around them.
MEAT POT PIE
Cut meat in small pieces, stew in water in which is cup of milk.
When tender add one egg and one tablespoonful of butter, salt and
pepper✪ Meat Pot Pie. Crust as for pie.
POTATOES A LA DUCHESSE ✪ Potatoes a la Duchesse
Choice recipes
1900Page 25 · 11 recipe records on this page
Presented as published in 1900. 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
Six hard boiled eggs cut in thin slices. Place in a baking dish with alternate layers of grated cheese, sprinkled with pepper and salt. Cover the top with a layer of bread crumbs dotted with butter, and bake fifteen minutes; brown well and serve hot.
CHICKEN PIE
Two nice tender chickens, one sweetbread, two dozen raw oysters and one onion. Stew the chickens with the onion — the latter must be taken out whole. Season with salt, pepper and butter, thicken with flour and add one cupful of sweet cream, then set aside to cool. Stew the sweetbread, and when cold, cut in thin slices. Make a nice puff paste, line your dish and place a cup in center. Next lay the chicken and sweetbread in the dish and strew oysters evenly over them. Cover with upper crust, make a small hole in the center and bake.
SPANISH STEW— Miss S, E. Polhemus
Take a good sized round steak, cut into small pieces and fry with an onion until nicely browned. Dredge with flour and cover with water. Add one quart of ripe tomatoes, salt, small red peppers to suit the taste. Cook this until meat is thoroughly done, at least two hours.
LANCASHIRE PIE— Miss Laughlin
Take cold meat, beef, veal or mutton, chop fine and season as for hash. Take hot mashed potatoes ready for table. Place layer of meat, then potatoes, meat, then potatoes. Potatoes come last. Smooth with knife and place in oven. Bake until brown and serve in same dish.
A LUNCH DISH— Miss Laughlin
Nearly fill a pudding dish with cooked macaroni. Make a hole in center and put in chopped cold roast, mutton or steak which has been seasoned. Pour over all the juice of cooked tomatoes. Cover whole with bread crumbs, over which pour gravy or melted butter.
CORN OYSTERS- Mrs. Dwinelle
Grate six ears of corn ; mix with the grated corn one tablespoon of flour, yolks of two eggs, and a little salt. Beat all well together, then fry in the shape of oysters in fresh lard or butter.
MEAT SCALLOP— Miss Annie Laughlin Cracker crumbs, macaroni, cold meat, gravy or soup stock. Boil macaroni until soft. Take pudding dish, cover bottom first with cracker crumbs, then a layer of meat cut fine and seasoned
with pepper and salt. Then a layer of macaroni, bits of butter, then a layer of crumbs, meat, etc., until dish is filled, but crumbs last. Pour over all gravy ; milk would do if no gravy. Bake about three-quarters of an hour.
MEAT AND TOMATO (SCALLOPED)
Made the same as meat scallop, ripe tomatoes taking the place of macaroni. Season with pepper, salt, butter, and add no gravy or milk. Last layer is to be tomatoes and bread crumbs. Bake in moderate oven.
CURRIED EGGS— Mrs, Bryant
Mix one tablespoon of cornstarch or wheat flour and one teaspoon of curry powder to a smooth paste with a little cold milk. Pour this into one pint boiling milk, stirring until it thickens. Break an egg carefully in a saucer, slip it into the boiling liquid and let it poach until it sets (about two minutes). Have ready squares of buttered toast, and as the eggs are cooked, lift them out and lay one on each. When all done, pour remaining liquid around them.
MEAT POT PIE
Cut meat in small pieces, stew in water in which is cup of milk. When tender add one egg and one tablespoonful of butter, salt and pepper. Crust as for pie.
POTATOES A LA DUCHESSE
Records on this page
Baked Hard Boiled EggsChicken PieSpanish StewLancashire PieA Lunch DishCorn OystersMeat ScallopMeat and Tomato ScallopedCurried EggsMeat Pot PiePotatoes a la Duchesse