This is a delicious aromatic tea,
which is made from the leaves of a
kind of prickly holly which grows in
Brazil. According to recent authori-
ties, it accelerates the circulation of the
blood, diminishes fatigue, and is much
less exciting to the nervous system
than ordinary tea. To make it, add
to 3 cups of cold water 6 teasps. of
Mate, stir well and place on the fire
until the water boils. Stir again and
remove from the fire. Let stand 3
minutes and strain into a pitcher con-
taining 6 slices of lemon, crushed with
a few sprigs of mint and 4 tbsps. pow-
dered sugar, and plenty of cracked ice.
When cold strain into the chilled
thermos bottle.
53
For the Motor Hamper
Beef Galantine
Mince cold roast or boiled beef
rather fine. Season with 1 teasp. of
grated onion, 1 of minced parsley, salt,
pepper, and paprika, and add a peeled
tomato chopped rather fine. Add 1
tbsp. of gelatine soaked in % cup of
cold water and melted in J/£ cup of
beef stock, turn into a mould and stir
until it begins to harden, then place
on ice until it is set. This may be put
in round baking-powder cans or in a
small pan. Tomato catsup or chilli
sauce may be used in the place of the
fresh tomato if desired. Wrap in
cloth wet in cold water, and then in
thick paper.
57
Beefsteak and Ham Pie
Line a shallow baking dish or tin
basin with a thin layer of minced ham,
mixed with half the amount of tomato
sauce, highly seasoned. Add thin
strips of cold broiled beefsteak, minced
parsley and a few chopped fresh mush-
rooms, if at hand, and put an inverted
custard cup in the centre, or make a
hole in the crust and insert a funnel of
thick, buttered paper. Cover with a
rich baking-powder biscuit crust, prick
it with a fork, brush over with slightly
beaten egg white mixed with milk, and
bake. When done remove funnel and
pour in a cup of strong stock, to which
1 tbsp. of softened gelatine has been
added.
58
Calf s-Liver Terrapin, Hot
Cut boiled or sauted liver in dice.
To 2 cups of the liver add 1 cup of
fresh mushroom slices and 2 hard-
boiled eggs chopped, or cut in slices.
Add 1 cup of rich cream sauce and
season with either Worcestershire,
tabasco and mustard, or with a very
little nutmeg, and 2 or 3 tbsps. of Ma-
deira wine. Turn into a very hot
vacuum jar, cork well, and place in the
motor hamper. These thermos va-
cuum jars are made purposely for hot
mixtures, as they are cylinder shape
with a cork the same size of the jar.
The cream sauce is 2 tbsps. of butter,
2 of flour, 1 cup of cream, and salt and
pepper.
59
Cheese Cutlets
Scald 1 cup of rich milk, add 3 tbsps.
each of flour and corn-starch softened
in Yz cup of cold milk and cook until
it thickens, add J4 CUP of grated
cheese, J4 teasp. salt, J^ teasp. each
of paprika and mustard, 2 tbsps. of
butter, and 2 beaten egg yolks✪ Cheese Cutlets. Turn
into a shallow pan about ^ an inch
thick. When very cold (place in the
refrigerator for several hours) cut into
cutlet or bar shape, roll in fine, dry-
toasted bread-crumbs, then in slightly
beaten egg and in crumbs again, and
let cool again. Fry in deep fat. When
cold wrap each one in waxed paper
and pack in a box. Serve with a
salad. These are delicious fried in
olive oil.
60
Chicken, Cold
Page 6 · 1 recipe record on this page
Presented as published in 1915. 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
This is a delicious aromatic tea, which is made from the leaves of a kind of prickly holly which grows in Brazil. According to recent authorities, it accelerates the circulation of the blood, diminishes fatigue, and is much less exciting to the nervous system than ordinary tea. To make it, add to 3 cups of cold water 6 teasps. of Mate, stir well and place on the fire until the water boils. Stir again and remove from the fire. Let stand 3 minutes and strain into a pitcher containing 6 slices of lemon, crushed with a few sprigs of mint and 4 tbsps. powdered sugar, and plenty of cracked ice. When cold strain into the chilled thermos bottle.
For the Motor Hamper
Beef Galantine
Mince cold roast or boiled beef rather fine. Season with 1 teasp. of grated onion, 1 of minced parsley, salt, pepper, and paprika, and add a peeled tomato chopped rather fine. Add 1 tbsp. of gelatine soaked in ¾ cup of cold water and melted in ½ cup of beef stock, turn into a mould and stir until it begins to harden, then place on ice until it is set. This may be put in round baking-powder cans or in a small pan. Tomato catsup or chilli sauce may be used in the place of the fresh tomato if desired. Wrap in cloth wet in cold water, and then in thick paper.
Beefsteak and Ham Pie
Line a shallow baking dish or tin basin with a thin layer of minced ham, mixed with half the amount of tomato sauce, highly seasoned. Add thin strips of cold broiled beefsteak, minced parsley and a few chopped fresh mushrooms, if at hand, and put an inverted custard cup in the centre, or make a hole in the crust and insert a funnel of thick, buttered paper. Cover with a rich baking-powder biscuit crust, prick it with a fork, brush over with slightly beaten egg white mixed with milk, and bake. When done remove funnel and pour in a cup of strong stock, to which 1 tbsp. of softened gelatine has been added.
Calf s-Liver Terrapin, Hot
Cut boiled or sauted liver in dice. To 2 cups of the liver add 1 cup of fresh mushroom slices and 2 hardboiled eggs chopped, or cut in slices. Add 1 cup of rich cream sauce and season with either Worcestershire, tabasco and mustard, or with a very little nutmeg, and 2 or 3 tbsps. of Madeira wine. Turn into a very hot vacuum jar, cork well, and place in the motor hamper. These thermos vacuum jars are made purposely for hot mixtures, as they are cylinder shape with a cork the same size of the jar. The cream sauce is 2 tbsps. of butter, 2 of flour, 1 cup of cream, and salt and pepper.
Cheese Cutlets
Scald 1 cup of rich milk, add 3 tbsps. each of flour and corn-starch softened in Yz cup of cold milk and cook until it thickens, add J4 CUP of grated cheese, J4 teasp. salt, J^ teasp. each of paprika and mustard, 2 tbsps. of butter, and 2 beaten egg yolks. Turn into a shallow pan about ^ an inch thick. When very cold (place in the refrigerator for several hours) cut into cutlet or bar shape, roll in fine, drytoasted bread-crumbs, then in slightly beaten egg and in crumbs again, and let cool again. Fry in deep fat. When cold wrap each one in waxed paper and pack in a box. Serve with a salad. These are delicious fried in olive oil.
Chicken, Cold
Records on this page
Cheese Cutlets