FoodNetArchive

The Worcester domestic science school's one year course laboratory cook book

1914

Page 44 · 18 recipe records on this page

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Wash bananas, remove skins and cut in halves lengthwise, then in quarters. Put in shallow pan, add 2 T. melted butter, 1-3 C. sugar, 2 T. lemon juice✪ Baked Bananas. Bake 20 min. Baste often. Serve with lemon sauce. GERMAN CARROTS. 6 small carrots 2 T. flour 1 t. salt 2 T. butter % t. pepper 1 T. chopped parsley 2 t. sugar Grated nutmeg Wash carrots, and cook until sctft. Remove skins and cut carrots in y2-mch cubes. Make a sauce of flour, butter, seasoning and 1% C. carrot liquor. Before serving sprinkle parsley over top, and nutmeg if desired. STUFFED CUCUMBERS. 3 cucumbers % T. onion % C. soft bread crumbs 1 t. parsley y2 C. cold meat % t. salt LABORATORY COOK BOOK. 77 % C. white sauce or stock Pare cucumbers, cut in half lengthwise. JBoil gently 6 min. in salted water. Dry on towel, fill halves with stuffing; if too dry moisten with stock. Cover with buttered crumbs. Place in baking pan. Surround with cucumber water and bake in slow oven 40 min. Serve with well seasoned sauce. EGG PLANT. Eemove skin, cut in slices ^-inch thick. Sprinkle slices with salt. Let stand under presure 1 hr. Dip slices in crumbs, egg and crumbs. Fry in deep fat. BAKED SQUASH. Wash squash. Cut in half. Eemove seeds. Put in pan, sur- round with ^-inch water. Bake until tender. PABSNIP CAKES. Wash parsnips and cook 45 min. in boiling salted water. Ee- move skins, mash, season with salt, pepper and butter. Shape in small flat cakes, roll in flour and saute in butter. STUFFED ONIONS WITH NUTS. Peel 8 Spanish onions. Parboil 5 min. Eemove a portion of cen- ter, leaving a thin shell. Chop fine 1 C. meat nuts, 1 C. soft bread crumbs, 1-3 C. melted butter, add % t. salt, 1-16 t. pepper, 1 egg. Fill onions with mixture, place in baking dish, surround with 1 C. water or stock. Bake 1 hr. Serve with white sauce. SPANISH EICE. Blanch 2 C. rice. Cook in 5 C. boiling water, y2 t. salt. Cut 2 slices of salt pork into small pieces and try out. Eemove pork and saute y2 onion, y2 green pepper in fat. Put in double boiler, add rice that has been drained; moisten with 3 C. tomato sauce. Cook until tender. SAUSAGE AND FEIED APPLE. Wipe sausages, prick with fork several times, brown in frying pan. Make syrup of y2 C. sugar, 1 C. water. Cook apples cored and sliced ^-inch thick in syrup till apples are soft, but not broken. Serve around sausages. EICE AND PEPPEES. y2 C. rice y2 green pepper 3 T. butter 3% C. boiling water 1 slice onion Cook rice in water until nearly tender. Melt butter, add pepper 78 THE WORCESTER DOMESTIC SCIENCE SCHOOL. and onion chopped fine; brown. Drain rice when nearly tender; add pepper and onion and tomato sauce. Cook in double boiler until tender. TOMATO SAUCE. 2 T. butter 2 T. flour 1 C. strained tomato V2 C. tomato i/2 C. stock 14 t. salt 1-1G t. pepper Make as a white sauce. ASPARAGUS LOAF. Cook 41/2 T. flour and 2% T. butter together; add y2 t. salt, 1-16 t. pepper, 1 cup milk. When boiling add 2 T. ham or chicken chopped fine. 1 C. asparagus tips, 4 eggs well beaten. Turn into mould thickly buttered. Cook till centre is firm in hot water. Do not let the water boil. APPLE FRITTERS. Pare, core and cut 2 apples in lengths. Cut eighths in slices, stir into batter. Drop by spoonfuls and fry in deep fat. Sprinkle with powdered sugar. Serve with lemon sauce. BATTER ✪ Lemon Sauce