Cut off every scrap of fat, gristle and skin from the
veal, chop rather fine, and heat together with a small
lump of butter, a little milk or cream, and salt and pepper
to taste✪ Yeal Hash. When done there should be no liquid visible.
Serve on toast, which should be dipped in boiling water as
A c N T JANE'S COOKING CLASS. 47
fast as toasted, and immediately buttered. Set in the
oven or heater until the last moment, as it is very poor
when cold. When served for dinner, the dish may be
garnished with slices of lemon.
No. 28 — LEXINGTON AVENUE POTATOES.
Chop cold boiled potatoes as fine as for corned beef
hash. Put them in a sauce-pan with a lump of butter and
milk or cream enough to cover them ; add a little chopped
parsley, and salt and pepper to taste✪ Lexington Avenue Potatoes. Stir until the milk
is quite absorbed, and serve hot.
No. 29 — ELMHTJRST JOHNNY CAKE.
One and a half cups corn meal, half a cup of rice, two
eggs, two tablespoonfuls sugar, two heaping do. of butter,
three heaping do. of flour, one cup milk, three teaspoon-
fills baking powder✪ Elmhurst Johnny Cake. Scald the meal until every particle
of it has been wet by the boiling milk, then add the rice,
and afterward the other ingredients.
No. 30 — PLAIN OMELETTE.
Take one egg for every two persons at table; beat them
well with a pinch of salt and a little parsley; lor four
eggs a frying pan about the size of a dinner plate will be
4 '
48 SIX LITTLE COOKS.
required. Put a tablespoonful of butter✪ Plain Omelette into the pan,
and when this is melted pour in the omelette. The mo-
ment it begins to cook raise the edge (which will be done
first) with a knife, and as soon as the whole is " set " so
that no liquid part remains, fold it together and serve.
If more than this is required, it will be best to make two
omelettes.
" Now I am going to get Rhoda's directions for coffee,' '
said Aunt Jane, " for I don't know any one else who
makes it quite so nicely. You must tell us your secret,
Rhoda."
" Why, laws, honey," said Rhoda, highly flattered, " 1
jus' take 'nuf coffee and stir it up with an egg or two,
'cordin' as I happen to have 'em, and put 'bout as much
water to it as I think they'll drink, and let it bile till its
done. That's all."
" "Well, Aunt Jane," said Grace, very gravely, " I sup-
pose I am to write down Rhoda's recipe. Number 31.
About enough coffee, some hot water, as many eggs as
you happen to have, stir it all up together, and let it boil
till its done. Is that it?"
" I think, perhaps, I can make it a little more definite,
and easier for other people to understand," said Aunt
AUNT JANE'S COOKING GLASS. 49
Six little cooks
1910Page 15 · 5 recipe records on this page
Presented as published in 1910. 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
Cut off every scrap of fat, gristle and skin from the veal, chop rather fine, and heat together with a small lump of butter, a little milk or cream, and salt and pepper to taste. When done there should be no liquid visible. Serve on toast, which should be dipped in boiling water as
fast as toasted, and immediately buttered. Set in the oven or heater until the last moment, as it is very poor when cold. When served for dinner, the dish may be garnished with slices of lemon.
No. 28 — LEXINGTON AVENUE POTATOES.
Chop cold boiled potatoes as fine as for corned beef hash. Put them in a sauce-pan with a lump of butter and milk or cream enough to cover them ; add a little chopped parsley, and salt and pepper to taste. Stir until the milk is quite absorbed, and serve hot.
No. 29 — ELMHURST JOHNNY CAKE.
One and a half cups corn meal, half a cup of rice, two eggs, two tablespoonfuls sugar, two heaping do. of butter, three heaping do. of flour, one cup milk, three teaspoonfuls baking powder. Scald the meal until every particle of it has been wet by the boiling milk, then add the rice, and afterward the other ingredients.
No. 30 — PLAIN OMELETTE.
Take one egg for every two persons at table; beat them well with a pinch of salt and a little parsley; lor four
eggs a frying pan about the size of a dinner plate will be 4 '
required. Put a tablespoonful of butter into the pan, and when this is melted pour in the omelette. The moment it begins to cook raise the edge (which will be done first) with a knife, and as soon as the whole is " set " so that no liquid part remains, fold it together and serve. If more than this is required, it will be best to make two omelettes.
" Now I am going to get Rhoda's directions for coffee,' ' said Aunt Jane, " for I don't know any one else who makes it quite so nicely. You must tell us your secret, Rhoda."
" Why, laws, honey," said Rhoda, highly flattered, " 1 jus' take 'nuf coffee and stir it up with an egg or two, 'cordin' as I happen to have 'em, and put 'bout as much water to it as I think they'll drink, and let it bile till its done. That's all."
" "Well, Aunt Jane," said Grace, very gravely, " I suppose I am to write down Rhoda's recipe. Number 31. About enough coffee, some hot water, as many eggs as you happen to have, stir it all up together, and let it boil till its done. Is that it?"
" I think, perhaps, I can make it a little more definite, and easier for other people to understand," said Aunt
Records on this page
Yeal HashVeal HashLexington Avenue PotatoesElmhurst Johnny CakePlain Omelette