Roasted Chestnuts.— Make a cross on the shell of
the nut using a sharp penknife. Put in the oiled
bag, dredge lightly with salt, and let cook twenty min-
utes giving an occasional shake.
Salted Chestnuts.— Throw into boiling water as
many shelled nuts as desired✪ Roasted Chestnuts. Blanch and dry, patting
with a soft towel. Then add olive oil or melted butter to
the nuts, allowing a teaspoonful to each cup of nuts and
let them remain in oil half an hour. Dredge with salt, a
heaping teaspoonful to each cup, then put in oiled
bag and let them brown in the oven from 10 to 15 min-
utes, shaking the bag frequently to keep them from
scorching and make them an even brown. These should
be crisp and delicate. To devil them, add a suspicion of
cayenne with the salt. Serve at dinner after the
cheese.
Deviled Chestnuts. — Shell and blanch a quart of
chestnuts. Dry thoroughly, then brown in paper bag in
hot olive oil or butter. Have ready a mixture composed
of two tablespoonfuls of chopped mixed pickle, one
tablespoonful Worcestershire sauce, one quarter tea-
spoonful salt and a dash of cayenne✪ Deviled Chestnuts. Turn this over the
hot nuts, and serve at once.
CHAPTER V.
SOUP ACCESSORIES.
Bread Sticks. — IN preparing these, any bread dough
may be used, though that with shortening is preferred✪ Bread Sticks.
After it is kneaded enough to be elastic, cut into pieces
half the size of an egg, then roll on the molding board
into a stick the size of a pencil and about a foot long.
Lay these strips in the well-greased paper bag, let
them rise a little before putting in the oven, then fasten
the bag and bake with a moderate heat, so they will dry
without much browning.
Croutons Toasted. — Slice bread that is stale but not
too dry✪ Croutons Toasted, into pieces about half an inch thick, cut these
slices in uniform cubes and put in a well-greased bag.
Shake occasionally and let toast for ten minutes.
Crisped Crackers. — Split butter crackers and spread
with butter✪ Crisped Crackers. Put into the paper bag buttered side up
and bake ten minutes. These are delicious with vege-
table soups and in fish chowder and oyster stew.
Egg Balls. — Drop the yolk of four eggs into a cup
and set in a pan of water over the fire. When the
yolks are cooked hard and mealy, pound to a paste and
season with an even teaspoonful of salt, a pinch of cay-
enne or a more liberal sprinkling of paprika. Mould in-
to balls the size of grapes, by mixing the yolk of a raw
egg with the cooked paste, rolling lightly in the white of
24 STANDARD PAPER BAG COOKERY
an egg, then in flour✪ Egg Balls. Tuck into a small buttered bag,
fasten, and set in oven for five minutes to become firm.
Forcemeat Balls or Quenelles. — Chop very fine
any cold meat you have on hand, and season with salt,
pepper, chopped parsley and a little onion juice. For
one cupful of the prepared meat, beat one egg until
light, stir in with hashed meat and add just enough flour✪ Forcemeat Balls or Quenelles
to make cohesive. Roll in the hands to the size of hick-
ory nuts, put in paper bag and cook ten minutes.
CHAPTER VI.
SHELL FISH.
Page 7 · 9 recipe records on this page
Presented as published in 1912. 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
Roasted Chestnuts.— Make a cross on the shell of the nut using a sharp penknife. Put in the oiled bag, dredge lightly with salt, and let cook twenty minutes giving an occasional shake.
Salted Chestnuts.— Throw into boiling water as many shelled nuts as desired. Blanch and dry, patting with a soft towel. Then add olive oil or melted butter to the nuts, allowing a teaspoonful to each cup of nuts and let them remain in oil half an hour. Dredge with salt, a heaping teaspoonful to each cup, then put in oiled bag and let them brown in the oven from 10 to 15 minutes, shaking the bag frequently to keep them from scorching and make them an even brown. These should be crisp and delicate. To devil them, add a suspicion of cayenne with the salt. Serve at dinner after the cheese.
Deviled Chestnuts. — Shell and blanch a quart of chestnuts. Dry thoroughly, then brown in paper bag in hot olive oil or butter. Have ready a mixture composed of two tablespoonfuls of chopped mixed pickle, one tablespoonful Worcestershire sauce, one quarter teaspoonful salt and a dash of cayenne. Turn this over the hot nuts, and serve at once.
CHAPTER V. SOUP ACCESSORIES.
Bread Sticks. — IN preparing these, any bread dough may be used, though that with shortening is preferred. After it is kneaded enough to be elastic, cut into pieces half the size of an egg, then roll on the molding board into a stick the size of a pencil and about a foot long. Lay these strips in the well-greased paper bag, let them rise a little before putting in the oven, then fasten the bag and bake with a moderate heat, so they will dry without much browning.
Croutons Toasted. — Slice bread that is stale but not too dry, into pieces about half an inch thick, cut these slices in uniform cubes and put in a well-greased bag. Shake occasionally and let toast for ten minutes.
Crisped Crackers. — Split butter crackers and spread with butter. Put into the paper bag buttered side up and bake ten minutes. These are delicious with vegetable soups and in fish chowder and oyster stew.
Egg Balls. — Drop the yolk of four eggs into a cup and set in a pan of water over the fire. When the yolks are cooked hard and mealy, pound to a paste and season with an even teaspoonful of salt, a pinch of cayenne or a more liberal sprinkling of paprika. Mould into balls the size of grapes, by mixing the yolk of a raw egg with the cooked paste, rolling lightly in the white of
an egg, then in flour. Tuck into a small buttered bag, fasten, and set in oven for five minutes to become firm.
Forcemeat Balls or Quenelles. — Chop very fine any cold meat you have on hand, and season with salt, pepper, chopped parsley and a little onion juice. For one cupful of the prepared meat, beat one egg until light, stir in with hashed meat and add just enough flour to make cohesive. Roll in the hands to the size of hickory nuts, put in paper bag and cook ten minutes.
CHAPTER VI. SHELL FISH.
Records on this page
Roasted ChestnutsSalted ChestnutsDeviled ChestnutsDeviled ChestnutsBread SticksCroutons ToastedCrisped CrackersEgg BallsForcemeat Balls or Quenelles