Dainty recipes

The Library of the University of North Carolina Che Cameron Collection In PPemory of Wennebah Cameron September 9, 1854 - June 1, 1925 Trustee of the University of North Carolina 1891-1925 Cp61.5 Ch7d Sie 5 . : = eh) eid cee aap ie 2 : ce ee ; 1 ec eas any anon ER, Saint Peter's Episcopal Church i A. Nea: 7AM C MC Dainty Recipes ' Digitized by the Internet Archive in 2021 with funding from University of North Carolina at Chapel Hill https://archive.org/details/daintyrecipesOOunse fe Pd sd OA Hors D’ Oevures BROILED SARDINES Broil boneless and skinned sardines in oil they are packed in. Serve on small pieces of toast with a piece of lemon. STUFFED CELERY Stuff medium sized pieces of celery with Roquefort cheese, which has been slightly moistened with cream. CHEESE APPETIZER One-half pound American cheese; One table spoon Worchester sauce; One-half bottle olives; six or eight pickles (mustard). Grind in meat grinder several times, season with salt to taste, spread on toast rings, Square of bacon on top. Broil under flame. A GOOD HORS D’OEVURE PLATTER In center of large platter place cup of lettuce filled with well seasoned Shrimp Salad sprinkled with paprika around the platter; at intervals place stuffed eggs with caviar on top and small tomatoes cut in quarters. Also celery stuffed with cheese. Garnish with curled celery. Serve with thin curled toast. APPETIZER Take large stuffed olives, roll up in slices of bacon with toothpick to hold it on, and broil under flame till bacon is crisp. Soups NEW ORLEANS CRAB GUMBO One large kitchen spoon of fat, one large onion, one spoon of parsley, one pod red pepper—fry in fat. Fry crabs in fat for five minutes, add one gallon boiling water, and one-half pound of steak cut in small pieces. Add one cup of Okra cut in very small pieces. Boil one hour, then add one large slice of ham, one tablespoon bay leaves tied in cloth. Salt to taste and boil one-half hour longer. BLACK BEAN SOUP One-half pint Black Beans soaked all night. Cook until soft and mash them thru a colander. Put a soup bone on and season with rice, potatoes, one-half can tomatoes, onion, cloves, salt and pepper. After cooking this awhile put in the mashed beans and cook altogether. Add lemon juice and sherry to taste before serving. Also grated hard boiled egg. CREAM OF RICE @ Soak one cup of rice in cold water to cover for several hours, then cook adding one quart of water until rice is soft. Rub thru a sieve, add gradually three cups highly sasoned chicken stock, heat to boiling point, again strain and add one-half cup heavy cream and more seasoning if necessary. OYSTER SOUP Boil six eggs hard, when cold chop fine. One bunch celery cut fine and one-half tea cup cracker dust. Put all in your tureen. Drain one quart of juice from quart of oysters, season with red and black pepper, put on to boil. A quart of milk in another vesel, when both come to boiling point mix. Thicken very little, add oysters and stir until cooked. Then pour into tureen and mix well with contents. SWEET BREAD BOULLION One pound sweet breads; one can tomatoes; one egg white; seasoning. Boil sweet breads in about two quarts of water for an hour. Put in can of tomatoes, boil slowly again until done. Season, strain and let cool. Beat up white of egg, not stiff, and put in. Now strain again through cloth until perfectly clear. Serve either hot or cold. Should be a beautiful yellow color. TOMATO BOULLION