thick. Cut to fit three pans, brush each with
milk and bake in a moderate oren. Split
while hot, butter plentifully and spread each
piece with peaches cut small. Sprinkle with
sugar, and put together in two cakes of three
layers each, the crust side of each layer be-
ing underneath. Serve with cold boiled
custard or a pitcher of cream.
24. — Barbecued Beef.
From cold roast beef cut thin slices. Heat
together in the chafing dish >^ of a cupful of
gravy, 2 tablespoonfuls of tomato catsup, i
teaspoonful of Worcestershire or i table-
spoonful of walnut catsup and a tablespoon-
fuls of sherry. In this lay the sliced meat
and serve as soon as heated through.
25. — Stuffed Cucumbers.
Use large cucumbers. Pare them and cut
into two-inch lengths. With a silver knife
or a small spoon scoop out the seeds. Have
ready a highly-seasoned mince made of any
cold meat, also somewhat more than a cupful
of good, brown sauce (which may be made
with the meat gravy). Fill the centre of
each piece with the mince, stand on end in a
133
August.
saucepan and pour round them the hot sauce;
Cover and simmer very gently until tender,
then dish on buttered toast and pour the
gravy over and around them.
a6,— Peach Cobbler.
Originally a Maryland delicacy, the peach
cobbler has become a favorite wherever fresh
peaches are obtainable. Pare enough large
sweet ones to almost fill a deep pudding dish ;
do not halve or pit them but sprinkle with
plenty of sugar, then cover with a rich pie
crust rolled rather thicker than usual. Bake
in a moderate oven for from forty minutes to
an hour.
27. — Baked Corn in Pepper Cases.
Cut from the cob sufficient boiled com to
measure i pint. Scald 6 or 8 bull-nose pep-
pers for five minutes, rub off the skin, cut off
the stem end and scrape out all the seeds.
Make a good cream sauce with i tablespoon-
ful of butter, i tablespoonful of flour, i cup-
ful of thin cream and ^ of a teaspoonful of
salt.✪ Peach Shortcake Fill the pepper shells with the mixed
com and sauce, place close together in abak-
August
ing-dish and bake in a hot oven for half an
hour.
a8. — Cucumber a la Poulette.
Cucumbers make a savory lunch dish when
served in a poulette sauce. To }i pint of
plain white sauce add 4 cucumbers after par-
ing, cutting them in inch pieces and simmer-
ing them in salted water for twenty minutes.
Cook gently ten minutes in the sauce then
add I teaspoonful of lemon juice, i teaspoon-
ful of chopped parsley and the beaten yolks
of 2 eggs. Stir for a moment then take from
the fire.
29. — Potato Quenelles.
Boil and mash while hot sufficient potatoes
to make 3 cupfuls. Mix with them 2
tablespoonfuls of butter, salt and pepper to
taste, 3 tablespoonfuls of cream, i teaspoonful
of chopped parsley,✪ Cucumber a la Poulette 2 tablespoonfuls of
chopped boiled ham, and the beaten yolks of
4 eggs. Lastly, add the whites, beaten to
a stiff froth. Shape into oval quenelles
with two teaspoons, and drop into smoking
hot fat. As browned, drain on paper and
serve hot.
134
August.
30. — Peach Tapioca.
Wash I cupful of fine tapioca, cover with
cold water and let soak for one hour, drain-
ing off any water which is not absorbed.
Turn into a double boiler, add i pint of boil-
ing water and cook until clear. Add ^ of a
cupful of sugar and i pint of finely cut
peaches✪ Peach Tapioca, cook until the fruit is tender, then
turn into a deep glass dish. Serve very cold
with cream.
31. — Farcied Tomatoes. ✪ Farcied Tomatoes
365 tasty dishes
1906Page 37 · 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
thick. Cut to fit three pans, brush each with milk and bake in a moderate oven. Split while hot, butter plentifully and spread each piece with peaches cut small. Sprinkle with sugar, and put together in two cakes of three layers each, the crust side of each layer being underneath. Serve with cold boiled custard or a pitcher of cream.
24. — Barbecued Beef. From cold roast beef cut thin slices. Heat together in the chafing dish >^ of a cupful of gravy, 2 tablespoonfuls of tomato catsup, i teaspoonful of Worcestershire or i tablespoonful of walnut catsup and a tablespoonfuls of sherry. In this lay the sliced meat and serve as soon as heated through.
25.— Stuffed Cucumbers. Use large cucumbers. Pare them and cut into two-inch lengths. With a silver knife or a small spoon scoop out the seeds. Have ready a highly-seasoned mince made of any cold meat, also somewhat more than a cupful of good, brown sauce (which may be made with the meat gravy). Fill the centre of each piece with the mince, stand on end in a
August.
saucepan and pour round them the hot sauce; Cover and simmer very gently until tender, then dish on buttered toast and pour the gravy over and around them.
26.— Peach Cobbler.
Originally a Maryland delicacy, the peach cobbler has become a favorite wherever fresh peaches are obtainable. Pare enough large sweet ones to almost fill a deep pudding dish ; do not halve or pit them but sprinkle with plenty of sugar, then cover with a rich pie crust rolled rather thicker than usual. Bake in a moderate oven for from forty minutes to an hour.
27. — Baked Corn in Pepper Cases.
Cut from the cob sufficient boiled com to measure i pint. Scald 6 or 8 bull-nose peppers for five minutes, rub off the skin, cut off the stem end and scrape out all the seeds. Make a good cream sauce with i tablespoonful of butter, i tablespoonful of flour, i cupful of thin cream and ^ of a teaspoonful of salt. Fill the pepper shells with the mixed com and sauce, place close together in abak-
August
ing-dish and bake in a hot oven for half an hour.
28.— Cucumber a la Poulette.
Cucumbers make a savory lunch dish when served in a poulette sauce. To }i pint of plain white sauce add 4 cucumbers after paring, cutting them in inch pieces and simmering them in salted water for twenty minutes. Cook gently ten minutes in the sauce then add I teaspoonful of lemon juice, i teaspoonful of chopped parsley and the beaten yolks of 2 eggs. Stir for a moment then take from the fire.
29.— Potato Quenelles. Boil and mash while hot sufficient potatoes to make 3 cupfuls. Mix with them 2 tablespoonfuls of butter, salt and pepper to taste, 3 tablespoonfuls of cream, i teaspoonful of chopped parsley, 2 tablespoonfuls of chopped boiled ham, and the beaten yolks of 4 eggs. Lastly, add the whites, beaten to a stiff froth. Shape into oval quenelles with two teaspoons, and drop into smoking hot fat. As browned, drain on paper and serve hot.
August.
30.— Peach Tapioca. Wash I cupful of fine tapioca, cover with cold water and let soak for one hour, draining off any water which is not absorbed. Turn into a double boiler, add i pint of boiling water and cook until clear. Add ^ of a cupful of sugar and i pint of finely cut peaches, cook until the fruit is tender, then turn into a deep glass dish. Serve very cold with cream.
31.— Farcied Tomatoes.
Records on this page
Peach FlummeryCalf's Liver RagoutPeach ShortcakeBarbecued BeefStuffed CucumbersPeach CobblerBaked Corn in Pepper CasesCucumber a la PoulettePotato QuenellesPeach TapiocaFarcied Tomatoes