Three pints of milk✪ Eggs Poached in Milk in a porcelain-lined skillet heated
to a boiling point. Break your eggs into the poacher, set
in the skillet and cook slowly on the back of the range until
firm. The milk neutralizes the sulphur of the eggs, mak-
ing them much more wholesome to people of bilious tem-
perament.
POTATO HILLOCKS.
Whip boiled potatoes very light; to a pint of mashed
potato add a scant tablespoonful of butter, a tablespoonful
of hot milk or cream, ^ teaspoonful of salt, i^ teaspoonful
of pepper. Beat in a raw egg✪ Potato Hillocks, shape into small conical
heaps; put in a greased pan on a hot oven, and as they
brown glaze them with butter. Have the oven very hot;
also have a very hot platter. Slip a cake- turner under each
one and transfer to the hot dish.
A. N. Warner & Go.} Embroideries.
LUNCHEON. 75
GRAS A l'AMERICAINE.
Boil 2 pounds of calf's liver until very tender; save the
juice. Pick the liver over, pulling out all the strings and
fat. Mash with potato masher to pulp, adding gradually
the juice from the liver. Add 2 tablespoofuls of melted
butter, salt to taste, a little cayenne, juice of 2 lemons, ^
teaspoonful of allspice; ✪ Gras a l'Americaine ^ of cinnamon, ^ of cloves. Put
it into a mold and let it stand in a cold place 24 hours.
Slice and serve. Miss Clara Williams.
POTATO TIMBAL.
Pare 8 good sized potatoes, cover with boiling water
and cook 30 minutes. Drain and mash smooth and light.
Add 3 tablespoonfuls of butter, 2 of finely chopped parsley,
salt and pepper to taste. Gradually beat into this i cup of
milk, hot; stir hard and beat in 3 well beaten eggs✪ Potato Timbal. Butter
an oval basin and cover it thickly with fine crumbs, fill with
the prepared potato and bake in a moderate oven y^ hour.
Let the dish stand a few minutes after taking from the oven
then invert upon a hot platter. J. S. P.
BAKED RICE WITH TOMATOES.
Boil I cup of rice till tender, when done mix with a
can of tomatoes. Add a little onion chopped very fine and
WALEUTINrC VALENTINE & COMPfllHy.
YMr ll ISHLv Coacb and Car Yarnisbes and Colors.
76 LUNCHEON.
a small piece of butter✪ Baked Rice with Tomatoes. Season with pepper and salt to
taste. Put in a well buttered dish, lined with bread
crumbs and bake to a golden brown.
FRIED TOMATOES.
Slice fresh ripe tomatoes in half, sprinkle a little salt
and pepper over each piece and roll in flour. Put butter
in frying pan and when hot put in tomatoes with skin side
down, turn, and when cooked make a gravy by pouring over
them milk, and simmer, till thick. A green pepper, sliced✪ Fried Tomatoes
and fried with them improves the flavor.
EGG-PLANT.
One large egg-plant, 3 eggs, well beaten, 4 or 5 crack-
ers, rolled fine, i tablespoonful of chopped onion, i of
celery, butter the size of a walnut✪ Egg-Plant. Boil egg-plant in salt
water till tender. Beat well and add ingredients. Put in
a well buttered mold and bake.
Mrs. S. E. Bagshawe.
STUFFED EGGS.
Boil 6 eggs 20 minutes, remove the shells and cut
carefully lengthwise. Remove the yolks and put the whites
of each egg separate, so they will fit nicely. Mash the
yolks and add i teaspoonful of soft butter, half as much
A.N.Warner&Co.} Fancy Goods.
LUNCHEON. 77
Delicate dishes
1896Page 27 · 11 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
Three pints of milk in a porcelain-lined skillet heated to a boiling point. Break your eggs into the poacher, set in the skillet and cook slowly on the back of the range until firm. The milk neutralizes the sulphur of the eggs, making them much more wholesome to people of bilious temperament.
POTATO HILLOCKS.
Whip boiled potatoes very light; to a pint of mashed potato add a scant tablespoonful of butter, a tablespoonful of hot milk or cream, ^ teaspoonful of salt, i^ teaspoonful of pepper. Beat in a raw egg, shape into small conical heaps; put in a greased pan on a hot oven, and as they brown glaze them with butter. Have the oven very hot; also have a very hot platter. Slip a cake- turner under each one and transfer to the hot dish.
[illustration: A. N. Warner & Co. Embroideries advertisement]
GRAS A l'AMERICAINE.
Boil 2 pounds of calf's liver until very tender; save the juice. Pick the liver over, pulling out all the strings and fat. Mash with potato masher to pulp, adding gradually the juice from the liver. Add 2 tablespoofuls of melted butter, salt to taste, a little cayenne, juice of 2 lemons, ^ teaspoonful of allspice; ^ of cinnamon, ^ of cloves. Put it into a mold and let it stand in a cold place 24 hours. Slice and serve. Miss Clara Williams.
POTATO TIMBAL.
Pare 8 good sized potatoes, cover with boiling water and cook 30 minutes. Drain and mash smooth and light. Add 3 tablespoonfuls of butter, 2 of finely chopped parsley, salt and pepper to taste. Gradually beat into this i cup of milk, hot; stir hard and beat in 3 well beaten eggs. Butter an oval basin and cover it thickly with fine crumbs, fill with the prepared potato and bake in a moderate oven y^ hour. Let the dish stand a few minutes after taking from the oven then invert upon a hot platter. J. S. P.
BAKED RICE WITH TOMATOES.
Boil I cup of rice till tender, when done mix with a can of tomatoes. Add a little onion chopped very fine and
[illustration: VALENTINE & COMPANY advertisement]
a small piece of butter. Season with pepper and salt to taste. Put in a well buttered dish, lined with bread crumbs and bake to a golden brown.
FRIED TOMATOES.
Slice fresh ripe tomatoes in half, sprinkle a little salt and pepper over each piece and roll in flour. Put butter in frying pan and when hot put in tomatoes with skin side down, turn, and when cooked make a gravy by pouring over them milk, and simmer, till thick. A green pepper, sliced and fried with them improves the flavor.
EGG-PLANT.
One large egg-plant, 3 eggs, well beaten, 4 or 5 crackers, rolled fine, i tablespoonful of chopped onion, i of celery, butter the size of a walnut. Boil egg-plant in salt water till tender. Beat well and add ingredients. Put in a well buttered mold and bake.
Mrs. S. E. Bagshawe.
STUFFED EGGS.
Boil 6 eggs 20 minutes, remove the shells and cut carefully lengthwise. Remove the yolks and put the whites of each egg separate, so they will fit nicely. Mash the yolks and add i teaspoonful of soft butter, half as much
A.N.Warner&Co.} Fancy Goods.
Records on this page
Fish OmeletEggs Poached in MilkPotato HillocksDanish PuddingGras a l'AmericaineVeal CroquettesPotato TimbalStuffed EggsBaked Rice with TomatoesFried TomatoesEgg-Plant