To 1 cup of rich cream sauce add 1
tbsp. of minced green pepper and %
teasp. of grated onion cooked in but-
ter, 1/2 cup of mushrooms, sauted in
butter, and cut in slivers, and 2 tbsps.
of diced pimento. When hot add 1
cup of crab-flakes, a dash of nutmeg
and plenty of paprika✪ Crab-Flakes Savory, Hot. Fill a hot
vacuum jar, and pack in the motor
hamper.
67
Eggs in Aspic Jelly
Boil eggs (see recipe on page 7), re-
move shells and place them in a mould
partly filled with highly seasoned aspic
jelly to which a little Kitchen Bouquet
has been added, lay in the jelly strips
of pimento, some tarragon leaves or
watercress, and capers, and also slices
of gherkins✪ Eggs in Aspic Jelly. Fill mould with jelly and
place in the refrigerator until set.
This may be moulded in a bread pan
and each egg should be removed from
the pan with a large spoon. Serve
with a salad or with salad sandwiches.
68
Fish Mousse
Add to 1 cup of scalded milk 2
beaten yolks and a little salt and pa-
prika, return to the double boiler and
when beginning to thicken add 1 cup
of cold boiled fish flaked quite fine, add
1 tbsp. of gelatine softened in a little
cold water and 1 tbsp. of lemon-juice.
Take from fire, add salt and pepper as
needed, cool and stir in J/£ cup of
cream whipped very stiff. Turn into
moulds garnished with capers and
slices of cucumbers marinated in
French dressing.
69
Ham Mousse
Cook 2 tbsps. of butter with 2 of
flour, add 1 cup of highly seasoned
chicken or white stock and 1 tbsp. of
gelatine softened in J4 CUP of cold
water, 1 ^ cups of finely minced ham,
and season well with a little mustard
and cayenne. Take from the fire and
when cool add Y% cup of cream
whipped stiff. Turn into a cylinder-
shaped mould or deep bread pan, and
place on ice. Serve with sandwiches
with mayonnaise filling.
70
Fancy Rolls
Add 2 cups of scalded and cooled
milk to J/2 yeast-cake dissolved in J4
cup of warm water, and 3 cups of flour.
Beat and let rise for an hour or more.
When light add K cup of butter
creamed with Y± cup of sugar, 1 teasp.
of salt, and the beaten whites of 2 eggs.
Add flour to knead, keeping dough
as soft as possible, and knead until
smooth. Let rise until double in bulk,
roll quite thin, fold in three layers, cut
in strips, pull out these strips and
twist them, lay them in buttered pans,
and when light again brush lightly
with butter and when nearly baked
glaze with slightly beaten egg-white
and return to the oven until a light
brown.
71
Lamb Chops, Cold
Have spring lamb chops neatly
trimmed, leaving an inch or two of
bone. Sprinkle them with a French
dressing in which a little parsley and
onion have been soaking, dust well
with salt and paprika✪ Fish Mousse and let them
stand 24 hours. Broil them and when
cold put a paper frill on each bone
and wrap them separately in waxed
paper.
Lobster Creole, Hot
Cook in 2 tbsps. of butter ^ of a
small green pepper, minced, a peeled
and chopped small tomato, and 1
slice of onion, minced. Add 1 tbsp.
of flour and 1 cup of chicken stock in
which the lobster shell has been sim-
mered an hour. Add 2 cups of lob-
ster cut in dice, season with tabasco,
salt, and paprika, and turn into the
hot thermos vacuum jar. Canned
lobster may be used and stock made
with a beef-extract tablet.
73
Lobster and Egg
Newburgh, Hot
Page 8 · 6 recipe records 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
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To 1 cup of rich cream sauce add 1
tbsp. of minced green pepper and %
teasp. of grated onion cooked in but-
ter, 1/2 cup of mushrooms, sauted in
butter, and cut in slivers, and 2 tbsps.
of diced pimento. When hot add 1
cup of crab-flakes, a dash of nutmeg
and plenty of paprika. Fill a hot
vacuum jar, and pack in the motor
hamper.
67
Eggs in Aspic Jelly
Boil eggs (see recipe on page 7), re-
move shells and place them in a mould
partly filled with highly seasoned aspic
jelly to which a little Kitchen Bouquet
has been added, lay in the jelly strips
of pimento, some tarragon leaves or
watercress, and capers, and also slices
of gherkins. Fill mould with jelly and
place in the refrigerator until set.
This may be moulded in a bread pan
and each egg should be removed from
the pan with a large spoon. Serve
with a salad or with salad sandwiches.
68
Fish Mousse
Add to 1 cup of scalded milk 2
beaten yolks and a little salt and pa-
prika, return to the double boiler and
when beginning to thicken add 1 cup
of cold boiled fish flaked quite fine, add
1 tbsp. of gelatine softened in a little
cold water and 1 tbsp. of lemon-juice.
Take from fire, add salt and pepper as
needed, cool and stir in J/£ cup of
cream whipped very stiff. Turn into
moulds garnished with capers and
slices of cucumbers marinated in
French dressing.
69
Ham Mousse
Cook 2 tbsps. of butter with 2 of
flour, add 1 cup of highly seasoned
chicken or white stock and 1 tbsp. of
gelatine softened in J4 CUP of cold
water, 1 ^ cups of finely minced ham,
and season well with a little mustard
and cayenne. Take from the fire and
when cool add Y% cup of cream
whipped stiff. Turn into a cylinder-
shaped mould or deep bread pan, and
place on ice. Serve with sandwiches
with mayonnaise filling.
70
Fancy Rolls
Add 2 cups of scalded and cooled
milk to J/2 yeast-cake dissolved in J4
cup of warm water, and 3 cups of flour.
Beat and let rise for an hour or more.
When light add K cup of butter
creamed with Y± cup of sugar, 1 teasp.
of salt, and the beaten whites of 2 eggs.
Add flour to knead, keeping dough
as soft as possible, and knead until
smooth. Let rise until double in bulk,
roll quite thin, fold in three layers, cut
in strips, pull out these strips and
twist them, lay them in buttered pans,
and when light again brush lightly
with butter and when nearly baked
glaze with slightly beaten egg-white
and return to the oven until a light
brown.
71
Lamb Chops, Cold
Have spring lamb chops neatly
trimmed, leaving an inch or two of
bone. Sprinkle them with a French
dressing in which a little parsley and
onion have been soaking, dust well
with salt and paprika and let them
stand 24 hours. Broil them and when
cold put a paper frill on each bone
and wrap them separately in waxed
paper.
Lobster Creole, Hot
Cook in 2 tbsps. of butter ^ of a
small green pepper, minced, a peeled
and chopped small tomato, and 1
slice of onion, minced. Add 1 tbsp.
of flour and 1 cup of chicken stock in
which the lobster shell has been sim-
mered an hour. Add 2 cups of lob-
ster cut in dice, season with tabasco,
salt, and paprika, and turn into the
hot thermos vacuum jar. Canned
lobster may be used and stock made
with a beef-extract tablet.
73
Lobster and Egg
Newburgh, Hot