a hot oven until the crust is done. Place on a hot plate
and pour the sausage fryings, to which has been added a
little water, around the cakes in the dish.
CAULIFLOWER AU GRATIN.
Dress i large-sized or 2 small-sized cauliflowers.
Place in a saucepan with a tablespoonful of salt and ^
dozen peppercorns; cover with cold water; boil half an
hour; drain and place in a baking dish. Pour over a pint
of cream sauce, with 3 tablespoonfuls of grated cheese✪ Cauliflower au Gratin
stirred in. Sprinkle 3 tablespoonfuls more over the top,
then a light layer of bread crumbs. Set in a brisk oven
for about 20 minutes, or until a rich golden brown.
A Friend.
• CODFISH IN CREAM.
Shred and soak >^ cup of salted codfish over night.
In the morning drain, place in a stewpan, cover with cold
water; when it boils, drain; cover again with water and
simmer gently 15 minutes; add i cup of rich milk. Rub
I spoonful of flour smooth in i spoonful of butter; add to
the codfish; mince i hard-boiled egg, stir into the mixture;
add a pinch of pepper and a teaspoonful of minced parsley.✪ Codfish in Cream
Boil up once. Serve. Mrs. Wilson.
WALEUTINro VALENTINE & GOMFflNY.
VMr 11 ISHLv Coacb and Car Varnishes and Colors.
68 LUNCHEON.
RUMBLED EGGS.
Take a small teaspoonful of butter and 2 of cream or
milk, warm in a frying-pan. Break 4 eggs, or more if
needed, in the pan and stir until slightly cooked; then add
4 sardines broken in small pieces, from which the skin and
large bones have been removed. Pour over ^ teaspoonful
of Worcestershire sauce ✪ Rumbled Eggs and serve hot. A good recipe for
cooking in a chafing dish.
BIRD'S-NEST TOAST.
Separate the white of i egg from the yolk, leaving yolk
unbroken. Beat the white to a stiff froth and lay in circu-
lar form on a flat pan. Drop yolk of egg in center of white
and place in oven, allowing it to brown slowly. Dust with
salt and pepper and serve on hot dish, allowing 5 eggs
and 5 slices of toast✪ Bird's-Nest Toast to each 5 persons.
''DEVIL" FOR SLICES OF GOOSE.
Scald I cup of milk; while it is scalding mix with a
heaped tablespoonful of bread crumbs, i teaspoonful of
made mustard, y^ teaspoonful of salt, % teaspoonful of
pepper; add to this i large tablespoonful of butter and i
teaspoonful of catsup. Rub i tablespoonful of flour and i
A. N.Warner& Go.} CORSETS.
LUNCHEON. 69
of butter together and stir into the scalding milk; when it
thickens add gradually to the other mixture, and lastly, i
beaten yolk of egg. Return to the fire, heat through, re-
move at once and spread on each slice of goose.
Miss M. E. Wright.
EGG FLOWERS.
Toast as many pieces of bread as there are persons.
Dip an instant into hot cream and place on a hot platter
while the eggs are preparing. Put a tablespoonful of lard
into an iron skillet; let it become very hot. Break each
egg carefully into a saucer and slip into the smoking fat.
When the white is set tip the skillet slightly and baste the
eggs with the hot grease until the yolks are covered with a
thin white veil. Take up carefully and place an egg on
each slice of toast. Season lightly with salt and pepper.
Garnish with parsley.
OYSTERS AND MACARONI. ✪ Devil for Slices of Goose
Delicate dishes
1896Page 24 · 8 recipe records on this page
Presented as published in 1896. 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
a hot oven until the crust is done. Place on a hot plate and pour the sausage fryings, to which has been added a little water, around the cakes in the dish.
CAULIFLOWER AU GRATIN.
Dress i large-sized or 2 small-sized cauliflowers. Place in a saucepan with a tablespoonful of salt and ^ dozen peppercorns; cover with cold water; boil half an hour; drain and place in a baking dish. Pour over a pint of cream sauce, with 3 tablespoonfuls of grated cheese stirred in. Sprinkle 3 tablespoonfuls more over the top, then a light layer of bread crumbs. Set in a brisk oven for about 20 minutes, or until a rich golden brown.
A Friend.
• CODFISH IN CREAM.
Shred and soak 3/4 cup of salted codfish over night. In the morning drain, place in a stewpan, cover with cold water; when it boils, drain; cover again with water and simmer gently 15 minutes; add i cup of rich milk. Rub I spoonful of flour smooth in i spoonful of butter; add to the codfish; mince i hard-boiled egg, stir into the mixture; add a pinch of pepper and a teaspoonful of minced parsley. Boil up once. Serve. Mrs. Wilson.
[illustration: Valentine & Company. Varnish. Coach and Car Varnishes and Colors.]
SCRAMBLED EGGS. Take a small teaspoonful of butter and 2 of cream or milk, warm in a frying-pan. Break 4 eggs, or more if needed, in the pan and stir until slightly cooked; then add 4 sardines broken in small pieces, from which the skin and large bones have been removed. Pour over 1/2 teaspoonful of Worcestershire sauce and serve hot. A good recipe for cooking in a chafing dish.
BIRD'S-NEST TOAST.
Separate the white of i egg from the yolk, leaving yolk unbroken. Beat the white to a stiff froth and lay in circular form on a flat pan. Drop yolk of egg in center of white and place in oven, allowing it to brown slowly. Dust with salt and pepper and serve on hot dish, allowing 5 eggs and 5 slices of toast to each 5 persons.
''DEVIL" FOR SLICES OF GOOSE.
Scald I cup of milk; while it is scalding mix with a heaped tablespoonful of bread crumbs, i teaspoonful of made mustard, 1/2 teaspoonful of salt, 1/4 teaspoonful of pepper; add to this i large tablespoonful of butter and i teaspoonful of catsup. Rub i tablespoonful of flour and i
[illustration: A. N. Warner & Co. Corsets.]
of butter together and stir into the scalding milk; when it thickens add gradually to the other mixture, and lastly, i beaten yolk of egg. Return to the fire, heat through, remove at once and spread on each slice of goose.
Miss M. E. Wright.
EGG FLOWERS.
Toast as many pieces of bread as there are persons. Dip an instant into hot cream and place on a hot platter while the eggs are preparing. Put a tablespoonful of lard into an iron skillet; let it become very hot. Break each egg carefully into a saucer and slip into the smoking fat. When the white is set tip the skillet slightly and baste the eggs with the hot grease until the yolks are covered with a thin white veil. Take up carefully and place an egg on each slice of toast. Season lightly with salt and pepper. Garnish with parsley.
OYSTERS AND MACARONI.
Records on this page
Cauliflower au GratinCodfish in CreamRumbled EggsBird's-Nest ToastBird's-Nest ToastDevil for Slices of GooseEgg FlowersOysters and Macaroni