Lillian Massey school recipes

Butter a sheet of letter or foolscap paper, place bird on lower half of sheet, fold upper half over bird and bring edges together. Fold over lower side and ends of paper three times; fasten with wooden toothpicks. Place in a broiler and broil ten minutes over a slow fire, taking care that paper does not catch fire; or pan-broil. Remove from case, place on slice of toast, season with salt, pepper and butter. Garnish with thin slices of lemon and parsley. The breast of a chicken, tenderloin of steak, or a lamb chop, may be cooked in this way. BROILED FILLET OF CHICKEN. Remove breast from uncooked chicken. Cut into strips, with the grain of the meat, not more than one inch wide and one-quarter inch thick. Remove the band of tough connective tissue found in the larger muscle. Dip strips of -meat in butter, then in seasoned, fine, dry bread crumbs; , place in a close-wire broiler, turn often, and broil over moderate heat not more than two minutes. Crumbs should be well browned. Garnish with parsley. PAN-BROILED OYSTERS. Rinse oysters, remove pieces of shell, dry between towels. Have a frying pan hot and slightly buttered, and cook oysters in it until edges curl. Season and serve on toast. Garnish. BROILED OYSTERS. Prepare as above. When dry, dip in melted butter, cover with seasoned dry bread crumbs; place on closely-wired broiler and broil, turning often, until plump. Garnish with parsley. BROILED SWEETBREADS. Sweetbreads spoil quickly. To prepare.—Remove from the paper at once and soak in cold water 30 minutes. Drain, put into boiling water, to which has been added 3 tbsp. vinegar, |$ tsp. salt, and simmer 20 minutes; drain again, then plunge in cold water. Remove the tubes and membrane from sweetbreads. Sweetbreads are always parboiled in this manner for subsequent cooking. Prepare sweetbreads as above; split in half, season as desired, and broil. Pour over a little melted butter, garnish with parsley, and serve. CREAMED SWEETBREADS. Prepare sweetbreads, cut into small pieces, using a silver knife. Reheat in white sauce (1 pair of sweetbreads to 1 c. white sauce). Serve in canapés or on toast. WHITE CUSTARD. 1 white of egg. Salt. 4 tbsp. sugar. % c. milk. Flavoring. Add sugar and salt to egg, and stir until well blended; finish as Baked or Steamed Custard. A longer cooking is necessary than when yolk of egg.is used. Note.—For other Custards, Junkets and Irish Moss Blanc Mange, see individual recipes—page 106, ete. EGG CREAM. 2 eggs. 2 tbsp. lemon juice. 5 aU CRE SHU Ma gs Grated lemon rind. Beat yolks of eggs and sugar until well mixed; add lemon juice and rind and cook over hot waiter as a soft custard. When thick, fold in beaten whites. Cool and serve. ARROWROOT SOUFFLE. 1 tsp. arrowroot. 1 tsp. cold milk. 1 tsp. sugar. 4c. hot milk. Salt. 3 white of egg. 5 drops vanilla. Mix arrowroot, sugar and salt with cold milk; add gradually to hot milk, stirring until thick. Cook 15 minutes, stirring frequently, then fold in white of egg beaten stiff. Turn into moistened mould; when cold, serve with cream and sugar or custard sauce. RICE JELLY. Boil 4 c. rice in 1 pt. boiling water salted with 3 tsp. salt, 30 minutes, ‘ or until rice is soft. Press through a strainer. Turn into a small mould or moulds, and when cold and firm serve with cream, sugar and a little jelly, cinnamon or nutmeg. OATMEAL JELLY. 4 e. rolled oats. 4 tsp. salt. 1% ¢c. boiling water. Add rolled oats to boiling salted water. Boil two minutes then steam in a double boiler 45-60 minutes... Force through a fine strainer; mould, chill and serve with sugar and cream. WINE JELLY. 2 sheets granulated gelatine. 2 tbsp. sugar. 1 tbsp. cold water. 2 tbsp. wine. 4 ¢@. boiling water. 2 tsp. lemon juice. Make as Lemon Jelly. GLUTEN WAFERS.