layers with white sauce and grated cheese, with cheese and fine bread crumbs on top; bake until brown. This is prettily served in a shell of Edam cheese from which all the inside has been used. Eggplant and Cheese.—Pare the eggplant and cut in thin slices; sprinkle with salt, and pile, with a weight on top. After an hour wash the slices in cold water and wipe dry; then dip into beaten egg✪ Stuffed Baked Tomatoes and crumbs, and fry brown. Make a very large cup of white sauce, and put a layer of it into a baking-dish, then a layer of egg- plant, then one of grated cheese, then sauce again, and soon. When the dish is full, put crumbs and cheese on top, and brown in the oven. Turnip with White sauce.—Pare turnips and cut into dice. Cover with boiling water in a saucepan and boil for half an hour. When turnips are nearly done make a white sauce✪ Turnip with White Sauce, and stand over the kettle to keep hot. Drain turnips, turn into a vegetable dish, pour white sauce over them and serve very hot. ENTREES. 19 ENTREES. CROQUETTES, Thick White Sauce (For Croquettes or Pates).—1 pint milk; 2 even tablespoons butter; 4 heaping tablespoons flour; 4% teaspoon salt; % teaspoon white pepper; 1% teaspoon celery salt; a few grains of cayenne✪ Thick White Sauce. Scald the milk; melt butter in a granite saucepan; when bubbling add dry flour; stir till well mixed; pour on gradually the milk, adding about one-third at a time, stirring until well mixed, then beating until smooth and glossy. Add the seasoning and mix it while hot with the meat or fish. For croquettes, one egg, beaten, may be added just as the sauce is taken from the fire, but the croquettes are whiter and more creamy without the egg. For pates, warm the meat or fish in the sauce and use the egg or not as you like. If a wire whisk is used, all the milk may be added at once. Aithough more quickly made if milk is scalded, it is not necessary. Chicken Croquettes.—1 pint cold chopped chicken; 1 large table- spoon butter; 2 large tablespoons flour;,1 large tablespoon chopjed ~° parsley; 1 teaspoon salt; cayenne and pepper to taste✪ Chicken Croquettes. | Coye Wa Put the milk on to boil in a double boiler. Rub the butter and flour to a smooth paste, then stir it into the boiling milk, continue to stir until very thick; take it from the fire, add the meat and heat until thoroughly mixed. Add the seasoning to taste, then turn out on a large plate to cool. When cold and hard, form into cone-shaped croquettes. Dip in egg, then in bread crumbs, and fry iu deep boil- ing oil or lard. Put asmall sprig of parsley in the top of each cro- quette. Onion juice and nutmeg can be added to the seasoning if desired. Any cold meat or fish may be used in place of the chicken. Rice and Meat Croquettes.—1 cup boiled rice; 1 cup finely chopped cooked meat, any kind; 1 teaspoon salt; % cup milk; 2 tablespoons butter; 1 egg; pepper✪ Rice and Meat Croquettes. Put the milk on to boil, add meat, rice and seasoning. When this boils, add the egg, well beaten, stir one minute. After cooling, shape, dip in egg and crumbs, and fry in deep fat. Salmon Croquettes.—1 can salmon; 1 tablespoon chopped parsley ; little lemon juice. Make a thick white sauce as above.✪ Salmon Croquettes When cold, add the salmon meat picked in small pieces, seasoned with parsley and lemon juice. Form in any shape desired, roll in bread crumbs and fry ~Any_ cold white meat or fish may be used in place of the salmon. Irish Potatoes with Croquettes.—Cold mashed potatoes may be used with ground cold meat or fish in place of the thick white sauce for croquettes. Season to taste. oo i : wo FF | Naan ee? } f TY te Athena —s aa al 20 THE RALEIGH COOK BOOK. Surprise Balls.—2 cups mashed potatoes; 2 tablespoons butter; 14 teaspoon salt; yolk 1 egg✪ Surprise Balls.

AI-modernized reading of the original text

layers with white sauce and grated cheese, with cheese and fine bread crumbs on top; bake until brown. This is prettily served in a shell of Edam cheese from which all the inside has been used. Eggplant and Cheese.—Pare the eggplant and cut in thin slices; sprinkle with salt, and pile, with a weight on top. After an hour wash the slices in cold water and wipe dry; then dip into beaten egg and crumbs, and fry brown. Make a very large cup of white sauce, and put a layer of it into a baking-dish, then a layer of eggplant, then one of grated cheese, then sauce again, and soon. When the dish is full, put crumbs and cheese on top, and brown in the oven. Turnip with White sauce.—Pare turnips and cut into dice. Cover with boiling water in a saucepan and boil for half an hour. When turnips are nearly done make a white sauce, and stand over the kettle to keep hot. Drain turnips, turn into a vegetable dish, pour white sauce over them and serve very hot. ENTREES. 19 ENTREES. CROQUETTES, Thick White Sauce (For Croquettes or Pates).—1 pint milk; 2 even tablespoons butter; 4 heaping tablespoons flour; 4% teaspoon salt; % teaspoon white pepper; 1% teaspoon celery salt; a few grains of cayenne. Scald the milk; melt butter in a granite saucepan; when bubbling add dry flour; stir till well mixed; pour on gradually the milk, adding about one-third at a time, stirring until well mixed, then beating until smooth and glossy. Add the seasoning and mix it while hot with the meat or fish. For croquettes, one egg, beaten, may be added just as the sauce is taken from the fire, but the croquettes are whiter and more creamy without the egg. For pates, warm the meat or fish in the sauce and use the egg or not as you like. If a wire whisk is used, all the milk may be added at once. Aithough more quickly made if milk is scalded, it is not necessary. Chicken Croquettes.—1 pint cold chopped chicken; 1 large tablespoon butter; 2 large tablespoons flour; 1 large tablespoon chopped parsley; 1 teaspoon salt; cayenne and pepper to taste. | Coye Wa Put the milk on to boil in a double boiler. Rub the butter and flour to a smooth paste, then stir it into the boiling milk, continue to stir until very thick; take it from the fire, add the meat and heat until thoroughly mixed. Add the seasoning to taste, then turn out on a large plate to cool. When cold and hard, form into cone-shaped croquettes. Dip in egg, then in bread crumbs, and fry in deep boiling oil or lard. Put asmall sprig of parsley in the top of each croquette. Onion juice and nutmeg can be added to the seasoning if desired. Any cold meat or fish may be used in place of the chicken. Rice and Meat Croquettes.—1 cup boiled rice; 1 cup finely chopped cooked meat, any kind; 1 teaspoon salt; % cup milk; 2 tablespoons butter; 1 egg; pepper. Put the milk on to boil, add meat, rice and seasoning. When this boils, add the egg, well beaten, stir one minute. After cooling, shape, dip in egg and crumbs, and fry in deep fat. Salmon Croquettes.—1 can salmon; 1 tablespoon chopped parsley ; little lemon juice. Make a thick white sauce as above. When cold, add the salmon meat picked in small pieces, seasoned with parsley and lemon juice. Form in any shape desired, roll in bread crumbs and fry. Any cold white meat or fish may be used in place of the salmon. Irish Potatoes with Croquettes.—Cold mashed potatoes may be used with ground cold meat or fish in place of the thick white sauce for croquettes. Season to taste. oo i : wo FF | Naan ee? } f TY te Athena —s aa al Surprise Balls.—2 cups mashed potatoes; 2 tablespoons butter; 14 teaspoon salt; yolk 1 egg.

Records on this page

Stuffed Baked TomatoesEggplant and CheeseTurnip with White SauceThick White SauceChicken CroquettesRice and Meat CroquettesSalmon CroquettesMeat SouffleSurprise Balls

The Raleigh cook book