FoodNet

What to Have for Dinner

1905

Page 18 · 9 recipe records on this page

Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
“Half the cost of life is the price of food.” CHicKxEen Soup. IMPERIAL Crusts. SHOULDER OF BRAISED VEAL. Parone Rice wir Tomato Savoz. SuccorTasH. CALIFORNIA SALAD, | MAYONNAISE DRESSING. STRAWBERRY SHORT CAKE. | Caré Nor. 74 What to Have for Dinner. CHICKEN SOUP. 4 cups chicken stock 1 tablespoon flour } cup butter + cup soft bread crumbs 2 slices carrot Salt 2 slices onion Pepper 2 stalks celery 2 cups milk Cook vegetables, finely cut, in three tablespoons but- ter, three minutes, add stock, and bread crumbs, boil ten minutes and strain. Add milk and thicken with remain- ing butter and flour, cooked together. Season with salt and pepper. If a richer soup is desired, use one cup, each, milk and cream, in place of all milk. IMPERIAL CRUSTS. Cut stale bread in one-third slices and remove crusts. Cut slices in one-third inch strips, put in pan, and bake ~ until delicately browned. Stir occasionally, that crusts may be browned evenly. BRAISED SHOULDER OF VEAL. Bone, stuff, and sew in shape five pounds shoulder of veal. Try out two slices fat salt pork✪ Braised Liver with Green String Beans, and remove scraps. Sprinkle veal with salt and pepper, dredge with flour, and brown entire surface in pork fat. Place on trivet in a deep earthen pudding dish and add one-fourth cup, each, carrot, turnip and onion, cut in dice, twelve pepper: corns, one sprig thyme, two sprigs marjoram, and three cups boiling water. Cover closely and cook four hours in a very slow oven, basting every half hour, and turn- ing after the second hour. Serve with a brown sauce made from liquor remaining in pan. o , . . ce i ae eae rein ce Ta clear sana ta Ras re RATE TOBITON, cea: beeen to en stones cremneenemte He cae. Pas cnt a a cteek a at Family Dinners. 75 PARCHED RICE WITH TOMATO SAUCE. Pick over three-fourths cup rice and add slowly to two quarts boiling water, to which is added one table- spoon salt. Let boil twenty-five minutes, or until kernels are soft. Drain, and pour over one quart hot water; re- turn to kettle in which it was cooked, and let stand until cool and dry, when kernels will be distinct. Heat an iron frying pan very hot, add two tablespoons butter, and when melted, add rice, and cook until rice is slightly browned, stirring lightly with a fork. Put in hot serv- ing dish, pour over one cup hot tomato sauce and sprinkle with one-half cup grated cheese✪ Parched Rice with Tomato Sauce, lifting rice with fork, that sauce and cheese may coat each kernel. TOMATO SAUCE. 2 tablespoons butter 1 cup stewed and strained 1 slice onion tomatoes 24 tablespoons flour } teaspoon salt Few grains paprika Cook butter with onion until slightly browned, add flour, and when well browned, pour on, gradually, while stirring constantly, tomatoes. Bring to boiling point, add seasonings and strain. SUCCOTASH. 1 pint shell beans 1 tablespoon butter 1 pint green corn 4 cup cream 1 inch cube fat salt pork Salt Pepper✪ Succotash Shell and pick over beans, cover with boiling water, add pork, and let boil until nearly soft; then add green 76 What to Have for Dinner. corn, cut from cobs, and cook twenty minutes. When corn is done, the water should be nearly evaporated. Remove pork, and add butter, cream and seasonings. CALIFORNIA SALAD. 1 cup crab meat # cup celery 4 smal] tomatoes✪ California Salad Remove the meat from crabs and cut in pieces of uni- form size, add the celery finely cut and tomatoes cut in quarters. Marinate with French Dressing (see p. 6, under Family Dinners, Menu No. I.), serve on lettuce leaves and garnish with Mayonnaise Dressing. MAYONNAISE DRESSING. 4 teaspoon mustard Yolks 2 eggs 4 teaspoon salt # tablespoon lemon juice Few grains cayenne $ tablespoon vinegar # cup olive oil ✪ Mayonnaise Dressing