FoodNetArchive

Lessons in cooking through preparation of meals

1912

Page 111 · 7 recipe records on this page

Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Sift together i c flour, 2 t baking-powder and i t salt; add the beaten yolks of 2 eggs to i c rich milk, stir well and add to the flour. Add i c cold boiled rice, beat well and add j4 c melted butter. Lastly cut and fold in the stiffly beaten whites of 2 eggs✪ Rice Waffles. Bake on a hot greased waffle iron. Preparing the Meal Prepare the Sauted Bananas and while browning make the Rice Waffles and coffee. Also make the syrup if not on hand. Serve the fruit, then bake the waffles and serve at once. Immediately after breakfast make the Custard Pie for dinner; also cook the squash, potatoes and figs for lunch. LUNCHEON OR SUPPER T^Mrsday Lesson 119 SQUASH SOUP POTATO FRITTERS GERMAN FASHION RAISIN BREAD AND BUTTER STEWED FIGS TEA Squash Soup Press 2 c boiled or baked squash through a sieve. (Use baked squash left from Tuesday dinner, Lesson 114.) Add 2 c scalded milk, i T each chopped celery and parsley, ^ t FEBRUABY MENUS 199 chopped onion and Yz t salt. Bind with i T flour mixed with I T butter. Heat thoroughly and serve. Potato Fritters — German Fashion Boil and put through the vegetable press 3 good sized potatoes. Add ^ T butter, ^ t salt, i>2 T sugar and the well-beaten yolks of 3 eggs. Mix well, form into small round flat cakes, roll in a mixture made of ^ T flour and 3 T bread crumbs, and saute in butter until well heated throughout and golden brown in color. Stew^ed Figs Wash well unpressed dried figs. Soak over night in warm water. In the morning stew until tender in the liquid in which they were soaked. Add sugar if necessary, and allow the liquid to evaporate until a thick syrup is formed. Preparing the Meal About y2 h before lunch rice the potatoes, cooked in the morning, then put the cooked squash through the ricer. The potato that is thus mixed with the squash will only add nutriment and flavor to the soup. Make the Squash Soup and while heating prepare and saute the Potato Fritters. Make the tea and serve the lunch. DINNER Thursday Lesson 120 BEEF OLIVES MASHED POTATOES KNOFLI MAPLE CUSTARD PIE Beef Olives Cut I thin steak from the round into strips 4 inches long and 2 inches wide. Put Yj c fine bread crumbs into a bowl, add jA t salt, dash of pepper and about 2 T melted butter, or enough to moisten crumbs. Spread each strip of meat with the crumbs, roll up compactly, and tie into shape. Put I T butter in a saucepan, add i T flour, mix well and brown the flour. Add slowly 2 c stock or hot water. When boil- ing add I T each chopped parsley✪ Squash Soup and onion, a bit of bay leaf, ^ t salt, and the "beef olives." Simmer i>4 h or until meat is tender. Strain out of the brown gravy, remove 200 LESSONS IN COOKING the strings from the "olives" and serve in a mound of mashed potatoes with brown gravy poured around or served separately. Knofli Beat 2 eggs slightly and add ji c milk. Add gradually i c flour mixed and sifted with i t salt. Place a colander over boiling water, turn in 1/3 of the mixture, and force through the colander into the water, using a potato masher. As soon as the "buttons" come to the top of the water, re- move with a skimmer to a hot vegetable dish, sprinkle with salt and grated cheese ; repeat until all the mixture is used. Stand in the oven 5 m, then serve. Maple Custard Pie