Boil a pound of waxv potatoes, peel and slice. Fry six
slices of bacon, cut in dice, until crisp : stir in a scant table-
spoon of flour, a teaspoon of French mustard, a pinch each
of salt and susrar, a quarter cup of vinegar and cayenne to
taste. Heat the potatoes in this, add a tablespoon each of
parsley, chives and pickles, finely chopped, and serve.
221. POTATOES— POMPEI AN
Scrub five lar.sre potatoes and bake until soft. Melt half
a cup of butter in a chafing dish ; when hot add the potato
which has been taken out of the skins ; season well with
salt, enousrh paprika to color it a delicate red. and a table-
spoon of finely chopped parsley. Stir all together until the
potatoes are creamy, adding more butter if necessary, and
serve very hot.
222. PUMPKIN— FLORENTINE
Remove the seeds and rind from a pound of pumpkin and
cut into thin chips. Parboil and drain on a cloth ; then
saute in a little butter for a few moments. Season with
salt and pepper and two tablespoons of grated Parmesan.
66 VEGETABLE ENTREES
223. PUMPKIN— ITALIAN
Cut pumpkin into two-inch squares and parboil in salted
water. Drain and saute in a little olive oil for a few minutes,
then arrange the pieces in a baking pan, seasoning with
salt and paprika, and sprinkling generously with grated
cheese. Bake until brown.
, 224. RICE— CHINESE
Wash a cup of rice in several waters until the water is
clear; then turn it into a saucepan and pour enough boiling
water over to cover for nearly an inch. Add a teaspoon of
salt, cover tightly and boil rapidly for fifteen minutes. Re-
move to a cooler part of the stove, replace the cover with a
soft cloth folded several times, to absorb the moisture, and
steam for fifteen minutes or more, until each grain is dry
and separate.
225. RICE— MEXICAN
Wash half a cup of rice in two or three waters ; drain
and dry on a cloth. Heat a large spoonful of color (No.
119) in a small frying pan. Add an onion, chopped fine, the
rice and a tomato cut up. Cook until the rice is slightly
brown, then fill the pan with stock ; add half a teaspoon of
salt and cook until the liquid is absorbed and the rice is
dry.
226. RICE— NEAPOLITAN
Boil a slice of bacon, cut up, and a pinch of Spanish saffron
in a quart of water ten minutes. Sprinkle in a scant tea-
spoon of salt, a tablespoon of grated Parmesan and a cup
of washed rice. Cover and cook quickly for twenty minutes.
Drain, press it into a greased mould, dot with a little butter
and dry it in the oven for a few moments. Turn out on a
hot dish and serve with eggs poached in olive oil.
227. RICE RING MOULD
Add a large lump of fresh butter to three cups of hot
rice, boiled rather dry and, when melted, press into a
greased ring mould and place in the oven for a few mo-
ments before turning out.
228. RISOTTO— ITALIAN
Fry a chopped onion in a large spoon of olive oil until col-
ored ; then add half a tablespoon of tomato conserve (No.
VEGETABLE ENTREES 67
128), or two of tomato sauce, and a tablespoon of chopped
dried mushrooms, which have soaked in water for half an
hour. Simmer for ten minutes ; then add a cup of washed
rice and cover well with boiling water. Cover and boil
quickly for twelve minutes ; then season with salt, paprika
and three tablespoons of grated cheese. Turn into a bak-
ing dish and cook in the oven for five minutes more.
229. SPINACH— ARABIAN ✪ Potatoes, Deviled—German
Page 34 · 4 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
Boil a pound of waxv potatoes, peel and slice. Fry six slices of bacon, cut in dice, until crisp : stir in a scant tablespoon of flour, a teaspoon of French mustard, a pinch each of salt and sugar, a quarter cup of vinegar and cayenne to taste. Heat the potatoes in this, add a tablespoon each of parsley, chives and pickles, finely chopped, and serve.
221. POTATOES— POMPEI AN
Scrub five large potatoes and bake until soft. Melt half a cup of butter in a chafing dish ; when hot add the potato which has been taken out of the skins ; season well with salt, enough paprika to color it a delicate red. and a tablespoon of finely chopped parsley. Stir all together until the potatoes are creamy, adding more butter if necessary, and serve very hot.
222. PUMPKIN— FLORENTINE
Remove the seeds and rind from a pound of pumpkin and cut into thin chips. Parboil and drain on a cloth ; then saute in a little butter for a few moments. Season with salt and pepper and two tablespoons of grated Parmesan.
223. PUMPKIN— ITALIAN
Cut pumpkin into two-inch squares and parboil in salted water. Drain and saute in a little olive oil for a few minutes, then arrange the pieces in a baking pan, seasoning with salt and paprika, and sprinkling generously with grated cheese. Bake until brown.
, 224. RICE— CHINESE
Wash a cup of rice in several waters until the water is clear; then turn it into a saucepan and pour enough boiling water over to cover for nearly an inch. Add a teaspoon of salt, cover tightly and boil rapidly for fifteen minutes. Remove to a cooler part of the stove, replace the cover with a soft cloth folded several times, to absorb the moisture, and steam for fifteen minutes or more, until each grain is dry and separate.
225. RICE— MEXICAN
Wash half a cup of rice in two or three waters ; drain and dry on a cloth. Heat a large spoonful of color (No. 119) in a small frying pan. Add an onion, chopped fine, the rice and a tomato cut up. Cook until the rice is slightly brown, then fill the pan with stock ; add half a teaspoon of salt and cook until the liquid is absorbed and the rice is dry.
226. RICE— NEAPOLITAN
Boil a slice of bacon, cut up, and a pinch of Spanish saffron in a quart of water ten minutes. Sprinkle in a scant teaspoon of salt, a tablespoon of grated Parmesan and a cup of washed rice. Cover and cook quickly for twenty minutes. Drain, press it into a greased mould, dot with a little butter and dry it in the oven for a few moments. Turn out on a hot dish and serve with eggs poached in olive oil.
227. RICE RING MOULD
Add a large lump of fresh butter to three cups of hot rice, boiled rather dry and, when melted, press into a greased ring mould and place in the oven for a few moments before turning out.
228. RISOTTO— ITALIAN
Fry a chopped onion in a large spoon of olive oil until colored ; then add half a tablespoon of tomato conserve (No.
128), or two of tomato sauce, and a tablespoon of chopped dried mushrooms, which have soaked in water for half an hour. Simmer for ten minutes ; then add a cup of washed rice and cover well with boiling water. Cover and boil quickly for twelve minutes ; then season with salt, paprika and three tablespoons of grated cheese. Turn into a baking dish and cook in the oven for five minutes more.
229. SPINACH— ARABIAN
Records on this page
Potatoes, Deviled—GermanPumpkin—FlorentineRice—ChineseSpinach—Arabian