VEQBTABLE8 ANB FABINACE0U8 FOODS 266
ougUy, add one pint of boiling milk. Stir with an egg-beater
over the fire untU the sauce thickens.
Bice Fritters
Boil a cup of rice in a pint of milk until the lice is soft and
the milk is absorbed. Take from the fire and add the yolks of
three eggs, one tablespoon of sug^r, a small spoon of salt, and
two tablespoons of butter✪ Rice Fritters. When the mixture grows cold, add
the whites of the eggs beaten stiff. Drop in large spoonfuls in
hot fat and let them cook until they are a golden brown.
Spanish Rioe
One cup of rice in two quarts of boiling salted water. Boil
fifteen minutes. Pour into a fine sieve. Place the sieve over
boiling water and steam the rice for thirty minutes. Chop
one-half can of Spanish peppers✪ Spanish Rice very fine. Mix with the rice
and serve. The dish may be used as a garnish for boiled ham
or mutton.
Spaghetti with Tornato Sauce
Place the ends of a handful of spaghetti in a kettle of boiling
salted water. As it softens, bend and coil it round in the ket-
tle. Put a cover on and cook fifteen or twenty minutes, or
until tender. Drain in a colander. Then return to the kettle
with enough tomato sauce to make it quite moist, a third of
a cup of grated cheese, — American or Parmesan, — one table-
spoonful of butter, and a dash of paprika. Cook slowly until
the sauce is about absorbed.
Spinach on Toast
Boil the spinach in salted water until half done. Pour off
the hot water, dash cold water over the vegetable, and having
wiped it dry, chop it fine and put it in a saucepan. Make a
sauce of one tablespoon of fiour, the same quantity of butter.
256 MB8. SEELT'S COOK BOOK
and a cup of cream or bouillon. Mix this sauce well with the
spinach. Cover the saucepan and cook until it thickens.
Serve on small slices of huttered toast.
Spinach mixed with sorrel or young nettles is prepared
in this way, except when sorrel is used some sugsur is also
added.
Spinach Timbale
Boil one peck of spinach in just enough water to cover it
and add two tablespoonfuls of salt. When tender, drain thor-
oughly, chop very fine, and set away to cool. Then put it in a
saucepan with one-half pint of Béchamel sauce, one-quarter of a
pint of stock, and two ounces of butter. Let this simmer slowly
for five minutes. When cool, mix this with six ounces of veal
forcemeat, the well-beaten yolks of two eggs, a little black
pepper, and more salt if necessary. Place in a well-buttered
mould and set in a pan of water. Cover with a buttered paper
and bake in oven for forty-five minutes. Boil two potatoes,
one tumip, and one carrot. When tender, cut them in fancy
shapes and cover with a glaze. Invert timbale on platter and
garnish with the glazed vegetables.
Sucootash ✪ Spaghetti with Tomato Sauce
Page 142 · 6 recipe records on this page
Presented as published in 1902. 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
VEGETABLES AND FARINACEOUS FOODS 266
oughly, add one pint of boiling milk. Stir with an egg-beater over the fire until the sauce thickens.
Bice Fritters
Boil a cup of rice in a pint of milk until the rice is soft and the milk is absorbed. Take from the fire and add the yolks of three eggs, one tablespoon of sugar, a small spoon of salt, and two tablespoons of butter. When the mixture grows cold, add the whites of the eggs beaten stiff. Drop in large spoonfuls in hot fat and let them cook until they are a golden brown.
Spanish Rioe
One cup of rice in two quarts of boiling salted water. Boil
fifteen minutes. Pour into a fine sieve. Place the sieve over
boiling water and steam the rice for thirty minutes. Chop
one-half can of Spanish peppers very fine. Mix with the rice
and serve. The dish may be used as a garnish for boiled ham
or mutton.
Spaghetti with Tomato Sauce
Place the ends of a handful of spaghetti in a kettle of boiling salted water. As it softens, bend and coil it round in the kettle. Put a cover on and cook fifteen or twenty minutes, or until tender. Drain in a colander. Then return to the kettle with enough tomato sauce to make it quite moist, a third of a cup of grated cheese, — American or Parmesan, — one tablespoonful of butter, and a dash of paprika. Cook slowly until the sauce is about absorbed.
Spinach on Toast
Boil the spinach in salted water until half done. Pour off the hot water, dash cold water over the vegetable, and having wiped it dry, chop it fine and put it in a saucepan. Make a sauce of one tablespoon of flour, the same quantity of butter.
and a cup of cream or bouillon. Mix this sauce well with the spinach. Cover the saucepan and cook until it thickens. Serve on small slices of buttered toast.
Spinach mixed with sorrel or young nettles is prepared in this way, except when sorrel is used some sugar is also added.
Spinach Timbale
Boil one peck of spinach in just enough water to cover it and add two tablespoonfuls of salt. When tender, drain thoroughly, chop very fine, and set away to cool. Then put it in a saucepan with one-half pint of Béchamel sauce, one-quarter of a pint of stock, and two ounces of butter. Let this simmer slowly for five minutes. When cool, mix this with six ounces of veal forcemeat, the well-beaten yolks of two eggs, a little black pepper, and more salt if necessary. Place in a well-buttered mould and set in a pan of water. Cover with a buttered paper and bake in oven for forty-five minutes. Boil two potatoes, one tumip, and one carrot. When tender, cut them in fancy shapes and cover with a glaze. Invert timbale on platter and garnish with the glazed vegetables.
Sucootash
Records on this page
Rice FrittersSpanish RiceSpaghetti with Tomato SauceSpinach on ToastSpinach TimbaleSuccotash