If not intelligently managed, baked to-
matoes are sure to be a failure through
all dissolving into liquid. Without peel-
ing, cut off a slice of the top and scoop
out the inside with a teaspoon into a
strainer that will let the surplus juice
flow away. Chop the pulp, add bread
crumbs -on top✪ Baked Tomatoes and bake in a buttered
pan.
Use a large pan that the pudding m ay
be shallow and cut out the better for it.
845— Queen Pudding.
This is known by half a dozen different
names — it looks well and is a favorite
kind. It is a bread custard with jelly
spread over the top after baking and
meringue (frosting) upon that like a lemon I
pie,
I pressed-in quart bread crumbs — 4
cups.
4 cups milk.
54 cup butter, melted.
J^ cup sugar.
4 yolks eggs.
I cup fruit jelly.
4 whites and % cup sugar for the frost-
ing.✪ Queen Pudding
Have the bread very finely minced,
mix the first five ingredients together and
bake until the bread custard thus made
is set in the middle. ^ Spread the jelly
over the top and set in the oven again.
Whip the whites firm enough to bear up
an egg, add the sugar, spread it on top of
the hot jelly and finish baking with the
oven door partly open as too much heat
spoils the meringue. Costs about 35
cents,but is enough for thirty people.
Dinner.
August 4.
Soup — Potage a la Reine (5 qts 40
cents.)
Fillets of trout, a la Chambord (4 lbs,
with forcemeat etc. 70 cents.)
Potatoes, Monaco.
Boiled ham with spinach (3 orders ham,
9 spinach 13 cents.)
Ivoast beef (i rib, 2 lbs net 28 cents.)
Mutton a la Bretonne (No 849 shoulder
2 lbs and beans 30 cents.)
Chicken pie (5 cnickens $i,oo, with crust
etc, $1.20.)
Green peas 15, mashed turnips 5 rice 5,
potatoes 15 (40 cents.)
Birdsnest pudding with cream (No 851;
about 28 cents.)
Lemon pie (No 852 ; 3 medium size 30
cents.
Vanilla ice cream (2 qts pure, and
freezing 65 cents.)
Nuts, raisins, cheese, crackers, pickles,
(35 cents.)
Cake assorted kinds (i lb 10 cents.)
Milk, buttermilk, cream (45 cents.)
Butter, bread, coffee, tea, sugar (43
cents.)
Total $5.97; 35 persons; 17 cents a
plate.
846— Potage a la Relne.
Reine is the French word for queen,
this would therefore be in English
"Queen's Soup."
It is a puree soup like the potato cream
and puree of beans, but thickened, in-
stead, with the paste, or puree of pounded
chicken and rice.
Take :
3 quarts chicken broth.
4 solid cups chicken meat.
I heaped cup boiled rice. ^
I quart cream or good milk.✪ Potage a la Reine
Procure 4 cupfuls of clear chicken meat
tender enough to mash to a paste, either
from two or three young chickens roasted,
or I large fowl boiled. Mince it fine,
pound It smooth, add the rice while
pounding, pour in some of the broth to,
moisten it, then rub it through a perfor-
log
COOKING FOR PROFIT.
ated tin gravy strainer or a sieve.
The chicken (or veal) broth should have
a small bunch of parsley, i stalk of cel-
ery, a small piece of onion and piece of
broken nutmeg boiled in it, and if ob-
tainable a sprig of green thyme, and af-
ter that be strained. ^ Mix it boiling hot
"with the puree of chicken and rice ; set
on bricks or at the back of the stove to
keep hot without boiling, and boil the
cream separately and pour it in at last.
Serve with soufflee crouton, No. 736.
Another way is to make a cream of
rice with chicken meat in it cut small,
and no croutons.
Page 252 · 3 recipe records on this page
Presented as published in 1886. 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
If not intelligently managed, baked tomatoes are sure to be a failure through all dissolving into liquid. Without peeling, cut off a slice of the top and scoop out the inside with a teaspoon into a strainer that will let the surplus juice flow away. Chop the pulp, add bread crumbs -on top and bake in a buttered pan.
Use a large pan that the pudding may be shallow and cut out the better for it.
845— Queen Pudding.
This is known by half a dozen different names — it looks well and is a favorite kind. It is a bread custard with jelly spread over the top after baking and meringue (frosting) upon that like a lemon I pie,
I pressed-in quart bread crumbs — 4 cups.
4 cups milk.
54 cup butter, melted.
J^ cup sugar.
4 yolks eggs.
I cup fruit jelly.
4 whites and % cup sugar for the frosting.
Have the bread very finely minced, mix the first five ingredients together and bake until the bread custard thus made is set in the middle. ^ Spread the jelly over the top and set in the oven again. Whip the whites firm enough to bear up an egg, add the sugar, spread it on top of the hot jelly and finish baking with the oven door partly open as too much heat spoils the meringue. Costs about 35 cents,but is enough for thirty people.
Dinner.
August 4.
Soup — Potage a la Reine (5 qts 40 cents.)
Fillets of trout, a la Chambord (4 lbs, with forcemeat etc. 70 cents.)
Potatoes, Monaco.
Boiled ham with spinach (3 orders ham, 9 spinach 13 cents.)
Roast beef (i rib, 2 lbs net 28 cents.)
Mutton a la Bretonne (No 849 shoulder 2 lbs and beans 30 cents.) Chicken pie (5 chickens $i,oo, with crust etc, $1.20.)
Green peas 15, mashed turnips 5 rice 5, potatoes 15 (40 cents.)
Birdsnest pudding with cream (No 851; about 28 cents.)
Lemon pie (No 852 ; 3 medium size 30 cents.
Vanilla ice cream (2 qts pure, and freezing 65 cents.)
Nuts, raisins, cheese, crackers, pickles, (35 cents.)
Cake assorted kinds (i lb 10 cents.)
Milk, buttermilk, cream (45 cents.)
Butter, bread, coffee, tea, sugar (43 cents.)
Total $5.97; 35 persons; 17 cents a plate.
846— Potage a la Relne.
Reine is the French word for queen, this would therefore be in English "Queen's Soup."
It is a puree soup like the potato cream and puree of beans, but thickened, instead, with the paste, or puree of pounded chicken and rice.
Take :
3 quarts chicken broth.
4 solid cups chicken meat. I heaped cup boiled rice. ^
I quart cream or good milk.
Procure 4 cupfuls of clear chicken meat tender enough to mash to a paste, either from two or three young chickens roasted, or I large fowl boiled. Mince it fine, pound It smooth, add the rice while pounding, pour in some of the broth to, moisten it, then rub it through a perfor-
log
ated tin gravy strainer or a sieve.
The chicken (or veal) broth should have a small bunch of parsley, i stalk of celery, a small piece of onion and piece of broken nutmeg boiled in it, and if obtainable a sprig of green thyme, and after that be strained. ^ Mix it boiling hot "with the puree of chicken and rice ; set on bricks or at the back of the stove to keep hot without boiling, and boil the cream separately and pour it in at last. Serve with soufflee crouton, No. 736.
Another way is to make a cream of rice with chicken meat in it cut small, and no croutons.
Records on this page
Baked TomatoesQueen PuddingPotage a la Reine