Take a deep earthenware dish (always be sure to
use earthenware, as even the finest metal imparts a
poor flavor to the tomato), pour into it a cup of cream ;
having cut very thin slices — they must be cut as thin as
wafers — of egg-plant, salt them liberally and line the
dish with them; next slice two large, ripe tomatoes,
and place a layer of these on the egg-plant; next a
layer of macaroni; sprinkle this with half a dozen
lumps of good cheese about the size of a thimble; as
many of sweet, fresh butter; pepper it thickly✪ A Mexican Dish; again
cover this with more slices of tomato, and a top layer
of egg-plant and be sure that both of these latter are
well salted and peppered. Now set your dish in a slow
oven, let it cook gently for one hour and twenty min-
utes; take it out; pin in a fringed napkin — for it
must be served in the dish in which it has been cooked,
and with a joint of beef, with roast lamb or veal, it
will be found indeed a royal tasting compound.
338 THE NEW ANNIE DENNIS COOK BOOK
Aspic Jelly
One pound of uncooked beef, a knuckle of veal,
one-fourth pound of bacon, one slice of turnip, one
slice of parsnip, two cloves, tablespoonful of butter,
one onion, one-half carrot, a stalk of celery, six pepper-
corns, one blade of mace, a chip of lemon rind, two
quarts of water, three whole allspice, one tablespoon-
ful of Worcester sauce, salt to taste✪ Aspic Jelly. Put the bacon
in the bottom of a soup kettle, let it brown, then add
the onions cut in slices; stir until a nice brown, then
add the butter, and when hot, the beef ; cover the kettle
and let it simmer until a thick, brown glaze is formed
in the bottom of the kettle; then add the veal and
water and simmer gently for two hours. Now add the
vegetables, Worcester sauce, spices and lemon rind
and simmer two hours longer. When done it should
be reduced one half. Strain and clarify the same as
bouillon. Turn into a square mold or the small aspic
jelly molds. If you use a large mold, cut the jelly
into blocks.
Salmagundi
One dozen tomatoes, four cold Irish potatoes; one
small onion, two or more blades of celery, three hard-
boiled eggs. Slice the tomatoes and salt them; chop
fine the potatoes, onion, celery and eggs, salting and
peppering each separately. Then mix and pour over
it one teacupful of good apple vinegar✪ Salmagundi. This is con-
sidered very fine.
Tomato Mayonnaise
Scald and peel a dozen select tomatoes of even size
and fine color. Cut out enough of the blossom end to
admit of the insertion of the dressing. Prepare the
mayonnaise as directed for Mayonnaise No. 2. Ar-
range the tomatoes on a flat dish, heap the mayonnaise
in each one separately and surround the whole with
crisp lettuce leaves✪ Tomato Mayonnaise. No dish is prettier or more tempt-
ing at a summer tea table.
THE NEW ANNIE DENNIS COOK BOOK 339
Cheese Blocks ✪ Cheese Blocks
Page 176 · 5 recipe records on this page
Presented as published in 1905. 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
Take a deep earthenware dish (always be sure to use earthenware, as even the finest metal imparts a poor flavor to the tomato), pour into it a cup of cream ; having cut very thin slices — they must be cut as thin as wafers — of egg-plant, salt them liberally and line the dish with them; next slice two large, ripe tomatoes, and place a layer of these on the egg-plant; next a layer of macaroni; sprinkle this with half a dozen lumps of good cheese about the size of a thimble; as many of sweet, fresh butter; pepper it thickly; again cover this with more slices of tomato, and a top layer of egg-plant and be sure that both of these latter are well salted and peppered. Now set your dish in a slow oven, let it cook gently for one hour and twenty minutes; take it out; pin in a fringed napkin — for it must be served in the dish in which it has been cooked, and with a joint of beef, with roast lamb or veal, it will be found indeed a royal tasting compound.
Aspic Jelly
One pound of uncooked beef, a knuckle of veal, one-fourth pound of bacon, one slice of turnip, one slice of parsnip, two cloves, tablespoonful of butter, one onion, one-half carrot, a stalk of celery, six peppercorns, one blade of mace, a chip of lemon rind, two quarts of water, three whole allspice, one tablespoonful of Worcester sauce, salt to taste. Put the bacon in the bottom of a soup kettle, let it brown, then add the onions cut in slices; stir until a nice brown, then add the butter, and when hot, the beef ; cover the kettle and let it simmer until a thick, brown glaze is formed in the bottom of the kettle; then add the veal and water and simmer gently for two hours. Now add the vegetables, Worcester sauce, spices and lemon rind and simmer two hours longer. When done it should be reduced one half. Strain and clarify the same as bouillon. Turn into a square mold or the small aspic jelly molds. If you use a large mold, cut the jelly into blocks.
Salmagundi
One dozen tomatoes, four cold Irish potatoes; one small onion, two or more blades of celery, three hardboiled eggs. Slice the tomatoes and salt them; chop fine the potatoes, onion, celery and eggs, salting and peppering each separately. Then mix and pour over it one teacupful of good apple vinegar. This is considered very fine.
Tomato Mayonnaise
Scald and peel a dozen select tomatoes of even size and fine color. Cut out enough of the blossom end to admit of the insertion of the dressing. Prepare the mayonnaise as directed for Mayonnaise No. 2. Arrange the tomatoes on a flat dish, heap the mayonnaise in each one separately and surround the whole with crisp lettuce leaves. No dish is prettier or more tempting at a summer tea table.
Cheese Blocks
Records on this page
A Mexican DishAspic JellySalmagundiTomato MayonnaiseCheese Blocks