>EAT one cupful of sweet milk, to which add
a tablespoonful of corn starch, wet with a
little cold milk ; stir well together. When
cool add four eggs✪ Baked Omelet, whites and yolks beaten sep-
arately; the yolks to be added first. Beat well
together; salt and pepper to taste. Pour into a
buttered dish, and bake in a quick oven. This is
a delicious as well as ornamental breakfast dish.
/77UL 7f~" O?. Jt<yw7rr^6L
AND HOW TO COOK THEM. 87
BOILING EGGS.
BY MRS. E. V. BROOKSHIRE.
(Wife of Representative from Indiana.}
jjUT the eggs in the saucepan and cover with
cold water ; set it on the stove, arid when the
fS5l^ water boils the eggs are done.
WUhb $,(1) . tZsutnrjhJi^lC.
88 STATESMEN'S DISHES;
CHICKEN CROQUET.
BY MRS. H. C. M'CORMICK.
(Wife of Representative from Pennsylvania.)
£ALF a pound of cold chicken chopped very
fine. Fry a quarter of a grated onion with a
tablespoonful of butter ; stir the onion until
it begins to get a little yellow ; add one tablespoonful
flour, stir a few minutes longer, then add a large cof-
feecup of broth in which the chicken has been boiled ;
then stir in the chopped chicken, with salt to taste ;
cook ten minutes, stirring all the time ; a little grated
nutmeg and cayenne pepper stirred in with the yolks
of two eggs ; give it one hard boil, and put on a dish
to cool. When cold form with cracker dust and the
white of an egg. Great care must be taken to have
plenty of lard and boiling hot; drop them in care-
fully, three or four at a time. Cook them a light
brown ; take out with a perforated ladle and put them
on a thick towel, that they may be perfectly dry and
free from grease.
fra&*
&s:
AND HOW TO COOK TEEM. 89
BONED CHICKEN.
BY MISS JULIA DARLING STRONG.
(Daughter of ex-Associate Justice Strong, of the Supreme Court.)
i}UT up a chicken into quite small pieces ; skin
it and pour over three pints of cold water.
Boil it until the bones slip out of the meat
easily ; then take out all the meat ; throw back the
bones to boil in the liquor longer. Chop the meat
with the rind of one lemon, having squeezed the juice
into the boiling liquor. Put the meat, well-seasoned,
into a jelly-mold, and when the liquor is boiled
down fully one-half, strain it over the meat in the
mold. Next morning turn out and serve with salad.
90 STATESMEN'S DISHES;
CHIPPED BEEF.
BY MISS L. S. SWAN.
(Sister-in-law of Senator Morrill, of Vermont.)
£AKE fine chipped beef and after picking it to
shreds allow it to come to a boil in water
enough to cover. The water should be hot
when the beef is put in. Drain thoroughly, and cover
with a dressing made of two cups of half cream and
half milk. Stir in butter the size of a walnut, and
when about to boil thicken with a tablespoonful of
corn starch which has been made to a thin paste.
Stir in slowly, so that it will not curdle. This makes
a good dish for luncheon.
J^L>.(y\^/Lr
(*J~<X/*l,
AND HOW TO COOK THEM. 91
DEVILED EGGS.
BY MISS L. S. SWAN.
(Sister-in-law of Senator Morrill, of Vermont.)
5OIL one dozen eggs hard, remove the shells
and cut in halves lengthwise. Take out the
yolks, mix them to a smooth paste with half
a teaspoonful of mustard, salt and cayenne pepper to
taste, and a generous teaspoonful of Worcestershire
sauce. Fill the whites with this mixture and serve
on a bed of lettuce leaves, which should be carefully
selected.
✪ Deviled Eggs
Page 18 · 4 recipe records on this page
Presented as published in 1890. 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
>EAT one cupful of sweet milk, to which add a tablespoonful of corn starch, wet with a little cold milk ; stir well together. When cool add four eggs, whites and yolks beaten separately; the yolks to be added first. Beat well together; salt and pepper to taste. Pour into a buttered dish, and bake in a quick oven. This is a delicious as well as ornamental breakfast dish.
/77UL 7f~" O?. Jt<yw7rr^6L
BOILING EGGS.
BY MRS. E. V. BROOKSHIRE.
(Wife of Representative from Indiana.}
PUT the eggs in the saucepan and cover with cold water; set it on the stove, and when the water boils the eggs are done.
WUhb $,(1) . tZsutnrjhJi^lC.
CHICKEN CROQUET.
(Wife of Representative from Pennsylvania.)
£ALF a pound of cold chicken chopped very fine. Fry a quarter of a grated onion with a tablespoonful of butter ; stir the onion until it begins to get a little yellow ; add one tablespoonful flour, stir a few minutes longer, then add a large coffeecup of broth in which the chicken has been boiled ; then stir in the chopped chicken, with salt to taste ; cook ten minutes, stirring all the time ; a little grated nutmeg and cayenne pepper stirred in with the yolks of two eggs ; give it one hard boil, and put on a dish to cool. When cold form with cracker dust and the white of an egg. Great care must be taken to have plenty of lard and boiling hot; drop them in carefully, three or four at a time. Cook them a light brown ; take out with a perforated ladle and put them on a thick towel, that they may be perfectly dry and free from grease.
fra&*
&s:
BONED CHICKEN.
BY MISS JULIA DARLING STRONG.
(Daughter of ex-Associate Justice Strong, of the Supreme Court.)
i}UT up a chicken into quite small pieces ; skin it and pour over three pints of cold water. Boil it until the bones slip out of the meat easily ; then take out all the meat ; throw back the bones to boil in the liquor longer. Chop the meat with the rind of one lemon, having squeezed the juice into the boiling liquor. Put the meat, well-seasoned, into a jelly-mold, and when the liquor is boiled down fully one-half, strain it over the meat in the mold. Next morning turn out and serve with salad.
CHIPPED BEEF.
BY MISS L. S. SWAN.
(Sister-in-law of Senator Morrill, of Vermont.)
£AKE fine chipped beef and after picking it to shreds allow it to come to a boil in water enough to cover. The water should be hot when the beef is put in. Drain thoroughly, and cover with a dressing made of two cups of half cream and half milk. Stir in butter the size of a walnut, and when about to boil thicken with a tablespoonful of corn starch which has been made to a thin paste. Stir in slowly, so that it will not curdle. This makes a good dish for luncheon.
J^L>.(y\^/Lr
(*J~<X/*l,
DEVILED EGGS.
BY MISS L. S. SWAN.
(Sister-in-law of Senator Morrill, of Vermont.)
5OIL one dozen eggs hard, remove the shells and cut in halves lengthwise. Take out the yolks, mix them to a smooth paste with half a teaspoonful of mustard, salt and cayenne pepper to taste, and a generous teaspoonful of Worcestershire sauce. Fill the whites with this mixture and serve on a bed of lettuce leaves, which should be carefully selected.
Records on this page
Meat SouffleBaked OmeletPuff OmeletDeviled Eggs