Lillian Massey school recipes

ENTREES RICE CROQUETTES. + c. cold cooked rice. % tsp. salt. 1 tsp. milk. Pepper. 2 tsp. egg. i Cayenne. 1 tsp. butter. 1 tsp. chopped parsley. Warm the rice and milk in a double boiler. Add the beaten egg, butter and seasoning. Cook until the egg thickens. Spread the mixture on a plate to cool, then shape into rolls. Roll in fine bread crumbs which have been seasoned with salt and pepper; dip in beaten egg, and roll in crumbs again. Cook in deep fat until brown. This amount makes two. CHICKEN OR VEAL CROQUETTES. _ % c. cooked chicken or veal 4 drops onion juice. (chopped). + tsp. parsley. + tsp. lemon juice. 3 tbsp. milk. 4 tsp. salt. 4 tbsp. butter. Pepper. : 1 tbsp. flour. Cayenne. + tsp. celery salt. Add seasonings to meat. Make sauce and add to meat. Cool as in making Rice Croquettes; shape and cook in the same way. This amount makes two. CREAMED SWEETBREAD. 2 tbsp. sweetbreads (cooked). 4 c. milk. 4 tbsp. butter. Salt. 4 tbsp. flour. Cayenne. Make a white sauce; add sweetbreads. When hot, serve in a Swedish timbale, a bread canape, or in a patty dish. STUFFED PEPPER. 1 medium-sized green pepper. 4 c. milk. 5 tbsp. butter. 3 ¢. cooked veal or chicken 3 tbsp. flour. (chopped). s tsp. salt. 1 tbsp. buttered crumbs. Onion juice. Cut the top from the pepper; remove the seeds and tongue. Cut a thin slice from the bottom so that it will stand. Make a white sauce of butter, flour, salt, onion and milk; add the meat and fill the pepper with the mixture, cover with buttered crumbs. Place the pepper in a baking pan and cover the bottom with boiling water. Bake in a moderate oven 30 minutes. This amount of filling is enough for two small peppers. POTATO CROQUETTES. = c. hot riced potato. Celery salt. 1 tsp. buiter. Cayenne. + tsp. salt. Onion juice. Pepper. Chopped parsley. + tsp. yolk of egg. Mix ingredients and beat thoroughly. Shape, roll in crumbs, egg and crumbs, fry in deep fat, drain, garnish and serve. SALAD DRESSINGS FRENCH DRESSING. % tsp. salt. 1 tbsp. vinegar. 1-16 tsp. pepper. 1 tbsp. olive oil. Mix ingredients, and stir until well blended. MAYONNAISE DRESSING. + tsp. mustard. + yolk of egg. + tsp. salt. + c. olive oil. Cayenne. 1 tsp. lemon juice. Mix the mustard, salt and cayenne, and when well blended add the unbeaten egg; beat well with a wooden spoon. Add a few drops of oil and stir steadily. Repeat until one-half the oil has been used, then add lemon juice and oil alternately. If the dressing is very thick, a small amount of cream, or the beaten white of egg, may be added just before serving. BOILED DRESSING. + tsp. salt. Cayenne. + tsp. mustard. + yolk of egg. + tbsp. sugar. i tbsp. butter. 1 tsp. flour. 2 tbsp. water. 1 tbsp. vinegar. Mix flour and seasonings, add egg slightly beaten, butter, water, and vinegar, slowly. Cook over boiling water until mixture thickens; strain and cool. APPLE SALAD. 1 medium-sized apple. 1-6 c. celery cut in dice. 2 tsp. Cream Dressing. Remove pulp of apple with a spoon, and cut in dice. Mix 1-6 c. apple with the celery and dressing, and fill the apple cup. Serve on lettuce. FRUITS APPLE SAUCE. 1 small sour apple. + tsp. lemon juice or few gratings 2 tbsp. water. nutmeg. 1 tbsp. sugar. Wipe, quarter, core and pare apple; add the water and cook until it begins to grow soft, add the sugar and cook until the apple is thoroughly soft, press through a strainer, add flavoring and beat well. BAKED APPLE. 1 sour apple. Sugar. 1 tsp. lemon juice. Wipe and core apple, place in an agate baking dish, and fill centre with sugar and lemon juice. Pour } c. boiling water around apple, and bake in a hot oven until soft, basting every 10 minutes. Place in a dish and pour syrup over. Serve cold, with or without cream. APPLE COMPOTE. medium-sized apple. 2 tbsp. sugar. c. water. Thin shaving lemon rind.