Pare and core nice tart apples and stick two or three cloves in each;
put into a baking pan with a good deal of sugar and half fill with hot water✪ Jellied Apples,
let cook on top of stove until under side is tender, then turn carefully and
set in a moderate oven to finish; when done, they should be whole and look
perfectly clear. If there is too much syrup take the apples out and boil down
until like jelly. Serve slightly warm.
BOUDINS
Three cups of cooked beef chopped fine in a chopper, using a little of
the fat, one and one-half cups of stale bread crumbs, grated, three table-
spoons of butter melted in one-fourth cup of hot water, three eggs beaten
together, one tablespoon of onion juice, if liked, one-half teaspoon of white
pepper, one teaspoon of salt, one tablespoon of chopped parsley, from one-
half to one cup of sweet mil✪ Boudinsk added by degrees, just enough to moisten.
Grease small molds with paper in the bottom and turn in the mixture. Set
in a flat pan, pour hot water around the molds to one-third of the top and
bake in a quick oven about twenty minutes. Turn from the molds and serve
with tomato sauce. Put the sauce in the center of the platter, arrange the
boudins around the edge and garnish with parsley.
BAKED BANANAS
Remove skins from eight firm bananas and place in a shallow pan, with
two level tablespoons of butter. Dredge well with granulated sugar and add
juice of a lemon✪ Baked Bananas. Bake about half an hour in a moderate oven. Serve hot
with meat course.
( 7 )
BRAIN CROQUETTES
Take one pound of brains, hog or beef, wash in several waters, or soak
in water several hours, cleanse thoroughly of blood and bone, take off thin
skin (beat four eggs, have these ready), place brains in iron frying-pan with
lard, not too much, mash with big iron spoon as they cook, mash fine. When
the brains are half cooked, add salt, pepper and eggs, stirring and turning
as you would scrambled eggs, mixing thoroughly. This makes a good dish.
Then if you want croquettes, cook the same way, take off the fire, roll and
shape in croquettes, dip in egg, then cracker meal, then egg again and
crumb, and fry. I use lard sparingly in frying croquettes; I find too much
lard softens the croquettes and they crumble. Turn them often.
DOLPETTES
Grind in a meat chopper one-half pound of well-cooked cold meat, as
beef, veal, poultry, etc. Stiffen it with grated salt-risen bread, beat in the
yolks of eggs until of the consistency to shape into small balls, dip them
into beaten egg, roll them in bread crumbs and grated cheese. Then fry
them brown. Serve with sprigs of parsley, tomato catsup, or sauce, mayon-
naise, or other salad dressing. Garnish with cold boiled eggs, sliced or
stuffed, and a slight sprinkling of onion if liked.
MEMO
( 8 )
BAMBY
The word to use when you want THE BEST BREAD
at your grocers
Pure creamery butter the only shortening used
CHEESE AND EGG DISHES
"Digestive cheese and fruit there sure will be."
"Like woman, when an egg is good, there is nothing better;
when it is bad there is nothing worse."
BAKED EGGS AND CHEESE
Line a buttered casserole, shallow baking dish, or pie pan with a thick
layer of grated cheese. Break six eggs on the cheese, dot with small pieces
of butter, season with pepper and salt, add about half of a cup of rich sweet
milk. Bake until the eggs are done and serve immediately.
CREAM CHEESE ✪ Brain Croquettes
Page 4 · 8 recipe records on this page
Presented as published in 1925. 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
Pare and core nice tart apples and stick two or three cloves in each; put into a baking pan with a good deal of sugar and half fill with hot water, let cook on top of stove until under side is tender, then turn carefully and set in a moderate oven to finish; when done, they should be whole and look perfectly clear. If there is too much syrup take the apples out and boil down until like jelly. Serve slightly warm.
BOUDINS
Three cups of cooked beef chopped fine in a chopper, using a little of the fat, one and one-half cups of stale bread crumbs, grated, three tablespoons of butter melted in one-fourth cup of hot water, three eggs beaten together, one tablespoon of onion juice, if liked, one-half teaspoon of white pepper, one teaspoon of salt, one tablespoon of chopped parsley, from onehalf to one cup of sweet milk added by degrees, just enough to moisten. Grease small molds with paper in the bottom and turn in the mixture. Set in a flat pan, pour hot water around the molds to one-third of the top and bake in a quick oven about twenty minutes. Turn from the molds and serve with tomato sauce. Put the sauce in the center of the platter, arrange the boudins around the edge and garnish with parsley.
BAKED BANANAS
Remove skins from eight firm bananas and place in a shallow pan, with two level tablespoons of butter. Dredge well with granulated sugar and add juice of a lemon. Bake about half an hour in a moderate oven. Serve hot with meat course.
( 7 )
BRAIN CROQUETTES
Take one pound of brains, hog or beef, wash in several waters, or soak in water several hours, cleanse thoroughly of blood and bone, take off thin skin (beat four eggs, have these ready), place brains in iron frying-pan with lard, not too much, mash with big iron spoon as they cook, mash fine. When the brains are half cooked, add salt, pepper and eggs, stirring and turning as you would scrambled eggs, mixing thoroughly. This makes a good dish. Then if you want croquettes, cook the same way, take off the fire, roll and shape in croquettes, dip in egg, then cracker meal, then egg again and crumb, and fry. I use lard sparingly in frying croquettes; I find too much lard softens the croquettes and they crumble. Turn them often.
DOLPETTES
Grind in a meat chopper one-half pound of well-cooked cold meat, as beef, veal, poultry, etc. Stiffen it with grated salt-risen bread, beat in the yolks of eggs until of the consistency to shape into small balls, dip them into beaten egg, roll them in bread crumbs and grated cheese. Then fry them brown. Serve with sprigs of parsley, tomato catsup, or sauce, mayonnaise, or other salad dressing. Garnish with cold boiled eggs, sliced or stuffed, and a slight sprinkling of onion if liked.
MEMO
( 8 )
BAMBY
The word to use when you want THE BEST BREAD
at your grocers
Pure creamery butter the only shortening used
CHEESE AND EGG DISHES
"Digestive cheese and fruit there sure will be."
"Like woman, when an egg is good, there is nothing better;
when it is bad there is nothing worse."
BAKED EGGS AND CHEESE
Line a buttered casserole, shallow baking dish, or pie pan with a thick layer of grated cheese. Break six eggs on the cheese, dot with small pieces of butter, season with pepper and salt, add about half of a cup of rich sweet milk. Bake until the eggs are done and serve immediately.
CREAM CHEESE
Records on this page
Creamed ChickenJellied ApplesBoudinsBaked BananasBrain CroquettesDolpettesBaked Eggs and CheeseCream Cheese