the morning, is gently simmered for ten min-
utes with butter and sufficient cream to
moisten✪ Crab Meat on Toast and served on toast for luncheon.
As variations in seasoning use a little curry
powder or mustard, lemon or onion juice,
catsup or chopped parsley.
12. — Little Bread Puddings.
Butter a number of custard cups and
garnish the bottom of each with raisins or
candied cherries, then fill the cups with
finely crumbled stale bread. Scald i pint
of milk and dissolve in it ^ of a cupful of
sugar, add i teaspoonful of vanilla and let
stand off the fire for ten minutes, then add
I teaspoonful of vanilla and 4' well -beaten
eggs✪ Little Bread Puddings. Baste the bread with this until the
cups are full, stand in a pan partly filled with
warm water and place in a moderate oven
until the puddings are firm in the centre.
Serve with a liquid sauce.
13. — Poor Man's Pie.
{Apple Dish.)
This is an odd recipe which was copied
from a manuscript cook book found in a Ver-
169
October.
mont attic. Pare 6 large greenings (apples) ;
sprinkle generously with sugar and dnna-
n)on. Take about i pint of buttermilk with
large lumps of butter floating in it. Beat
2 eggs till light, add ^ a cupful of sugar,
2 teaspoonfuls soda, a pinch of salt and
I pint of flour. Make a smooth batter,
spread evenly over the prepared apples and
place in the oven to bake. Serve with thick
sweet cream sweetening the cream. Cream
which is thus diluted goes much farther and
is very delicious. Flavored with vanilla, it
makes a pleasing change from plain cream.
14. — Eggs in Bread Sauce.
Slice I good-sized onion, cover with boil-
ing water and let stand for five minutes.
Drain, add i pint of milk, 2 cloves, }^ of a
blade of mace and ^ of a teaspoonful of
salt and simmer for half an hour. Rub
through a sieve, pressing through as much
of the pulp as possible. Into a saucepan put
I heaping tablespoonful each of butter and
flour, set over the fire and when melted and
mixed add the milk and onion and stir until
smooth and thickened. Now add ^ of a
160
October^
cupful of fine stale bread crumbs and salt
and pepper to taste. Simmer for five min-
utes and turn into a buttered baking dish.
Drop in carefully 5 eggs✪ Baked Onion and Egg Dish and place in a hot
oven until the eggs are set.
15.— Roast Mutton, Marinated.
Chop fine or grate 2 onions, add to them
the juice of 2 lemons, i tablespoonful of olive
oil, 4 tablespoonfuls of syrup from sweet
pickled peaches and 2 tablespoonfuls of cur-
rant jelly, melted. Make holes with a skewer
all over a good piece of mutton, rub in salt
and pepper✪ Roast Mutton, Marinated, lay in a dish and pour over it
the mixture, and stand in a cold place.
Baste the meat with this mixture several
times before roasting. Use what remains of
the marinade for basting while in the oven,
add a little water, thicken, strain and serve
as gravy. This marinade may be varied by
using different ingredients.
16. — Vegetable Cones.
A simple variation in serving is that of
vegetable cones. Spinach, 'sweet potatoes
161
October^
and turnips can be used in this way. Boil,
drain and mash the vegetables separately,
seasoning well. A cone-shaped wine glass
or a tin mold can be used, but it must be
well greased. Keep the prepared vegetables
hot, pack in sufficient of one kind to fill the
mold, then turn out on a hot pan or platter.
The two vegetables are alternated in cones
and served round the meat. For the sake of
contrast in color one of the two vegetables
should always be white.
17.— Nut Custard. ✪ Nut Custard
365 tasty dishes
1906Page 44 · 7 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
the morning, is gently simmered for ten minutes with butter and sufficient cream to moisten and served on toast for luncheon. As variations in seasoning use a little curry powder or mustard, lemon or onion juice, catsup or chopped parsley.
12. — Little Bread Puddings.
Butter a number of custard cups and garnish the bottom of each with raisins or candied cherries, then fill the cups with finely crumbled stale bread. Scald i pint of milk and dissolve in it ^ of a cupful of sugar, add i teaspoonful of vanilla and let stand off the fire for ten minutes, then add I teaspoonful of vanilla and 4' well -beaten eggs. Baste the bread with this until the cups are full, stand in a pan partly filled with warm water and place in a moderate oven until the puddings are firm in the centre. Serve with a liquid sauce.
13. — Poor Man's Pie.
{Apple Dish.)
This is an odd recipe which was copied from a manuscript cook book found in a Ver-
October
mont attic. Pare 6 large greenings (apples) ; sprinkle generously with sugar and cinnamon. Take about i pint of buttermilk with large lumps of butter floating in it. Beat 2 eggs till light, add ^ a cupful of sugar, 2 teaspoonfuls soda, a pinch of salt and I pint of flour. Make a smooth batter, spread evenly over the prepared apples and place in the oven to bake. Serve with thick sweet cream sweetening the cream. Cream which is thus diluted goes much farther and is very delicious. Flavored with vanilla, it makes a pleasing change from plain cream.
14. — Eggs in Bread Sauce.
Slice I good-sized onion, cover with boiling water and let stand for five minutes. Drain, add i pint of milk, 2 cloves, }^ of a blade of mace and ^ of a teaspoonful of salt and simmer for half an hour. Rub through a sieve, pressing through as much of the pulp as possible. Into a saucepan put I heaping tablespoonful each of butter and flour, set over the fire and when melted and mixed add the milk and onion and stir until smooth and thickened. Now add ^ of a
October
cupful of fine stale bread crumbs and salt and pepper to taste. Simmer for five minutes and turn into a buttered baking dish. Drop in carefully 5 eggs and place in a hot oven until the eggs are set.
15.— Roast Mutton, Marinated.
Chop fine or grate 2 onions, add to them the juice of 2 lemons, i tablespoonful of olive oil, 4 tablespoonfuls of syrup from sweet pickled peaches and 2 tablespoonfuls of currant jelly, melted. Make holes with a skewer all over a good piece of mutton, rub in salt and pepper, lay in a dish and pour over it the mixture, and stand in a cold place. Baste the meat with this mixture several times before roasting. Use what remains of the marinade for basting while in the oven, add a little water, thicken, strain and serve as gravy. This marinade may be varied by using different ingredients.
16. — Vegetable Cones.
A simple variation in serving is that of vegetable cones. Spinach, 'sweet potatoes
October
and turnips can be used in this way. Boil, drain and mash the vegetables separately, seasoning well. A cone-shaped wine glass or a tin mold can be used, but it must be well greased. Keep the prepared vegetables hot, pack in sufficient of one kind to fill the mold, then turn out on a hot pan or platter. The two vegetables are alternated in cones and served round the meat. For the sake of contrast in color one of the two vegetables should always be white.
17.— Nut Custard.
Records on this page
Poor Man's Pie (Apple Dish)Eggs in Bread SauceCrab Meat on ToastLittle Bread PuddingsBaked Onion and Egg DishRoast Mutton, MarinatedNut Custard