Steep I dozen peach pits in i pint of milk
for half an hour. Take out the pits, add 4
tablespoonfuls of sugar and bring to the scald-
ing point. Mix 3 heaping tablespoonfuls of
corn-starch with a litde cold milk, add a
pinch of salt, pour into the hot milk and stir
till thick. Cover and cook for ten minutes,
add I dozen ripe peaches ✪ Peach Blanc Mangepared and cut in
bits. Turn into wetted molds and set away
till cold. Serve with cream.
128
Augusts
19. — Froes' Legs en Casserole.
If the legs are very large divide them at the
jcnnty then scald with boiling water to which
a little lemon juice has been added. Prepare
a white sauce by stirring together 2 tabie-
spoonluls of butter and 2 taUespoonfuls of
flour; when melted and mixed add slowly i
pint of milk and stir until thick and smooth.
Season this with i scant teaspoonful of salt
and ^ of a teaspoonful of paprika. Peel as
many button onions as you have casseroles,
and with a potato scoop turn out four times
as many raw potato balls. Quickly brown
the onions in a little butter, sprinkling over
them a (Hnch of powdered sugar. In each
casserole put x or 2 legs according to size, i
onion, 4 potato balls and a tiny strip of lemon
peel. Over all pour the sauce, fasten on the
covers and place in a moderate oven for an
hour.
20.— Cream of Chicken Liver and
Lima Beans.
Three-quarters pound cooked chicken liva-,
lyi cupfuls cooked lima beans, i}i cupfuls
cream sauce. For this recipe it is best to
leave the livers whole, merely separating the
139
August
lobes. Naturally quite young, fresh beans
are the most satisfactory, but canned limas
may be used. Make the sauce by putting
lyi tablespoonfuls of butter and i}^ table-
spoonfuls of flour into a saucepan. Stir over
the fire until well blended. Pour in i^
cupfuls of milk, and stir until it boils. Add
14 of a teaspoonful of salt and 3 dashes of
white pepper. Divide the sauce into two
parts. Add the cooked livers to one-half and
the cooked beans to the remaining half.
Stir them separately over the fire until steam-
ing hot. Pour the beans on a platter, spread
them out to form a border, and turn the
livers into the centre. Serve hot. If a
garnish is desired, scatter finely chopped
parsley over the top of the beans and inch-
long strips of sweet red pepper, cut very thin,
over the liver.
21. — Peach Flummery.
Pare and quarter sufficient juicy peaches
to make i pint. Stew gently in i pint of
water till tender, add i cupful of sugar and
stir until dissolved. Add 3 tablespoonfuls
of corn-starch mixed with a little cold water✪ Peach Flummery,
August
stir till thick and clear. Turn into moldsi
and serve cold with cream.
22. — Calf's Lriver Ragout.
Two cupfuls of cooked calf's liver, i
dozen of large olives, i cupful of brown
sauce. Cut the liver into half-inch blocks.
Stone the olives and chop moderately fine.
To make the brown sauce put i tablespoonful
of butter into a saucepan. Stir it over the
fire until slightly browned, add i}i table-
spoonfuls of flour and continue stirring until
well browned. Then turn in i cupful of the
stock in which the liver was cooked and
stir until it boils. Season with salt and pep-
per, adding i tablespoonful of Worcester-
shire sauce if liked. Put in the liver and
olives. When steaming hot turn out on
small slices of toast, or serve on a platter
garnished with squares of fried hominy.
23. — Peach Shortcake.
Mix together i quart of flour, i teaspoon-
ful of salt, I tablespoonful of sugar, 2 large
teaspoonfuls of baking powder and rub in
^ of a cupful of butter. Mix to a soft
doughy turQ out and roll not quite an inch
m
August* ✪ Calf's Liver Ragout
365 tasty dishes
1906Page 36 · 11 recipe records on this page
Presented as published in 1906. 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
Steep I dozen peach pits in i pint of milk for half an hour. Take out the pits, add 4 tablespoonfuls of sugar and bring to the scalding point. Mix 3 heaping tablespoonfuls of corn-starch with a litde cold milk, add a pinch of salt, pour into the hot milk and stir till thick. Cover and cook for ten minutes, add I dozen ripe peaches pared and cut in bits. Turn into wetted molds and set away till cold. Serve with cream.
August.
19. — Froes' Legs en Casserole.
If the legs are very large divide them at the joint then scald with boiling water to which a little lemon juice has been added. Prepare a white sauce by stirring together 2 tabiespoonluls of butter and 2 tablespoonfuls of flour; when melted and mixed add slowly i pint of milk and stir until thick and smooth. Season this with i scant teaspoonful of salt and ^ of a teaspoonful of paprika. Peel as many button onions as you have casseroles, and with a potato scoop turn out four times as many raw potato balls. Quickly brown the onions in a little butter, sprinkling over them a (Hnch of powdered sugar. In each casserole put x or 2 legs according to size, i onion, 4 potato balls and a tiny strip of lemon peel. Over all pour the sauce, fasten on the covers and place in a moderate oven for an hour.
20.— Cream of Chicken Liver and
Lima Beans.
Three-quarters pound cooked chicken livers,
lyi cupfuls cooked lima beans, i}i cupfuls
cream sauce. For this recipe it is best to
leave the livers whole, merely separating the
August
lobes. Naturally quite young, fresh beans are the most satisfactory, but canned limas may be used. Make the sauce by putting lyi tablespoonfuls of butter and i}^ tablespoonfuls of flour into a saucepan. Stir over the fire until well blended. Pour in i^ cupfuls of milk, and stir until it boils. Add 14 of a teaspoonful of salt and 3 dashes of white pepper. Divide the sauce into two parts. Add the cooked livers to one-half and the cooked beans to the remaining half. Stir them separately over the fire until steaming hot. Pour the beans on a platter, spread them out to form a border, and turn the livers into the centre. Serve hot. If a garnish is desired, scatter finely chopped parsley over the top of the beans and inch-long strips of sweet red pepper, cut very thin, over the liver.
21. — Peach Flummery.
Pare and quarter sufficient juicy peaches to make i pint. Stew gently in i pint of water till tender, add i cupful of sugar and stir until dissolved. Add 3 tablespoonfuls of corn-starch mixed with a little cold water,
August
stir till thick and clear. Turn into moldsi and serve cold with cream.
22. — Calf's Lriver Ragout. Two cupfuls of cooked calf's liver, i dozen of large olives, i cupful of brown sauce. Cut the liver into half-inch blocks. Stone the olives and chop moderately fine. To make the brown sauce put i tablespoonful of butter into a saucepan. Stir it over the fire until slightly browned, add i}i tablespoonfuls of flour and continue stirring until well browned. Then turn in i cupful of the stock in which the liver was cooked and stir until it boils. Season with salt and pepper, adding i tablespoonful of Worcestershire sauce if liked. Put in the liver and olives. When steaming hot turn out on small slices of toast, or serve on a platter garnished with squares of fried hominy.
23. — Peach Shortcake.
Mix together i quart of flour, i teaspoonful of salt, I tablespoonful of sugar, 2 large teaspoonfuls of baking powder and rub in ^ of a cupful of butter. Mix to a soft doughy turQ out and roll not quite an inch
m
August*
Records on this page
Beef GoulaschBerry Roly-polyToad-in-the-HoleCream of Chicken Liver and Lima BeansPeach MoussePeach Blanc MangeFrogs' Legs en CasserolePeach FlummeryPeach FlummeryCalf's Liver RagoutPeach Shortcake