cold water, and let it soak for two hours;
then boil it in the same water in which it
has been soaking. It should be boiled in
the clearest of vessels; cover the vessel in
which you cook it and let it boil twenty
minutes with the cover on, then take off
the cover and let it simmer until the re-
maining water is sufficiently evaporated to
make the rice dry enough; have a dish
heated by the fire, put in the rice, put on
two or three ounces of butter, cover the
dish, and serve it up immediately. If rice
is boiled in a bag in water all the nutritous
part of the rice is boiled out, and nothing
but dry, tasteless grains remain.
999
RICE CROQUETTES.
Boil the rice in the usual manner. When
it is cold make it into cakes the size of a
beaten biscuit, or rather more than half an
inch thick. Have a thin batter of flour and
milk or flour and egg; dip the cakes in it
and put them in a frying-pan of the proper
(68)
JANE HAMILTON'S RECIPES
heat with sufficient sweet lard; fry them
to a crisp brown on one side, then turn and
fry on the other. Rice may be mixed with
the eggs well beaten and stirred up with
the rice so as to make all a light yellow,
and fried in cakes without any batter.
999
SALSIFY, FRIED AND STEWED.
Scrape the salsify until all the peeling or
outer covering is taken off, then boil it in
water until it is soft. Take it out of the
water, cut it up and wash it. If it is to
be stewed, put it on in a skillet with a pint
of milk to a quart of salsify, and let it stew
about fifteen minutes; season with salt and
black pepper, and after taking it off the fire
put in a large slice of butter. If the salsify
is to be fried, mash it after it is sufficiently
boiled, season with salt and pepper, and
make it into little cakes. Have a batter of
flour, milk, and two eggs✪ Salsify, Fried and Stewed for a quart of
salisfy; dip the cakes into it, and fry them.
Salsify should be boiled immediately after
(69)
JANE HAMILTON'S RECIPES
it is washed and scraped. It is put on to
boil in boiling water.
999
TOMATOES, DRESSED.
Peel the tomatoes and cut them in two
or three pieces. The large cherry tomato
is the best kind for every purpose. To one
quart of peeled and cut tomatoes put a gill
or, if you like them wet, a gill and a half
of brown sugar, and two rolls crumbled to
pieces and seasoned with salt and pepper.
Let them stew for about an hour, and when,
they are served up stir in a large spoonful
of batter. If you like the tomatoes baked,
put thin slices of buttered bread in a dish
with layers of tomatoes, alternately, the same
proportion of sugar that you put to stewed
tomatoes, and bake them. To dress the
raw tomatoes take two dozen perfectly ripe
cherry tomatoes✪ Tomatoes, Dressed of even size, peel them,
and cut them into thin slices. To this quan-
tity put one and a half gills of brown sugar
and the same quantity of good vinegar, and
(70)
JANE HAMILTON'S RECIPES
season highly with salt and black pepper.
Spread a layer of tomatoes, then put on
some of the vinegar and sugar, salt and
pepper, and continue in this manner until
all are in the dish. Some add mustard and
sweet oil to tomatoes dressed in this man-
ner, which makes a good sauce.
SALADS
SALADS
CHICKEN.
Page 16 · 2 recipe records on this page
Presented as published in 1909. 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
cold water, and let it soak for two hours; then boil it in the same water in which it has been soaking. It should be boiled in the clearest of vessels; cover the vessel in which you cook it and let it boil twenty minutes with the cover on, then take off the cover and let it simmer until the remaining water is sufficiently evaporated to make the rice dry enough; have a dish heated by the fire, put in the rice, put on two or three ounces of butter, cover the dish, and serve it up immediately. If rice is boiled in a bag in water all the nutritious part of the rice is boiled out, and nothing but dry, tasteless grains remain.
RICE CROQUETTES.
Boil the rice in the usual manner. When it is cold make it into cakes the size of a beaten biscuit, or rather more than half an inch thick. Have a thin batter of flour and milk or flour and egg; dip the cakes in it and put them in a frying-pan of the proper
(68)
heat with sufficient sweet lard; fry them to a crisp brown on one side, then turn and fry on the other. Rice may be mixed with the eggs well beaten and stirred up with the rice so as to make all a light yellow, and fried in cakes without any batter.
SALSIFY, FRIED AND STEWED.
Scrape the salsify until all the peeling or outer covering is taken off, then boil it in water until it is soft. Take it out of the water, cut it up and wash it. If it is to be stewed, put it on in a skillet with a pint of milk to a quart of salsify, and let it stew about fifteen minutes; season with salt and black pepper, and after taking it off the fire put in a large slice of butter. If the salsify is to be fried, mash it after it is sufficiently boiled, season with salt and pepper, and make it into little cakes. Have a batter of flour, milk, and two eggs for a quart of salisfy; dip the cakes into it, and fry them. Salsify should be boiled immediately after
(69)
it is washed and scraped. It is put on to boil in boiling water.
TOMATOES, DRESSED.
Peel the tomatoes and cut them in two or three pieces. The large cherry tomato is the best kind for every purpose. To one quart of peeled and cut tomatoes put a gill or, if you like them wet, a gill and a half of brown sugar, and two rolls crumbled to pieces and seasoned with salt and pepper. Let them stew for about an hour, and when, they are served up stir in a large spoonful of batter. If you like the tomatoes baked, put thin slices of buttered bread in a dish with layers of tomatoes, alternately, the same proportion of sugar that you put to stewed tomatoes, and bake them. To dress the raw tomatoes take two dozen perfectly ripe cherry tomatoes of even size, peel them, and cut them into thin slices. To this quantity put one and a half gills of brown sugar and the same quantity of good vinegar, and
(70)
season highly with salt and black pepper. Spread a layer of tomatoes, then put on some of the vinegar and sugar, salt and pepper, and continue in this manner until all are in the dish. Some add mustard and sweet oil to tomatoes dressed in this manner, which makes a good sauce.
SALADS
SALADS
CHICKEN.
Records on this page
Salsify, Fried and StewedTomatoes, Dressed