Farina Cake

Ingredients

• two eggs
• one-half teaspoonful of salt
• one-quarter teaspoonful of pepper
• four tablespoonfuls of corn meal

Method

1. 1

   Beat eggs with salt and pepper, stir in corn meal.

2. 2

   Pour into a buttered pan, fry on both sides until golden, cut into squares.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 13. The excerpt below is the record exactly as published.

FARINA CAKE. Beat two eggs without separating with one-half tea- spoonful of salt, one-quarter teaspoonful of pepper and stir in four tablespoonfuls of corn meal. Pour into a buttered pan one-quarter inch thick and fry on both sides. Cut into squares and serve with clear soups. EGG BALLS FOR CHICKEN BROTH. Chop chicken up fine, season with pepper, salt, but- ter and an egg; make into balls size of marbles, roll in as little flour as possible and drop them in the broth a few minutes before serving. LITTLE EGG BALLS. Take the yolks of three eggs that have been boiled twenty minutes, mash fine and add the raw yolk of one egg. Season with salt and a little red pepper. Roll into balls the size of marbles with as little flour as pos- sible, and either drop into a kettle of boiling water or fry carefully in butter and drop into soup. The Complete Cook Book. 35 SHELL FISH. OYSTEES. The flavorings most favored for oysters are lemon juice, onion juice, parsley, bay leaf, celery, salt, cayenne, paprika, mace and 'nutmeg; but no dish should be so highly seasoned as to deprive the oyster of its indi- viduality. Raw oysters should always be served very cold, and if on the half shell (whether their own or silver) the latter should be sunk down in a plate of finely chopped ice and half a lemon placed in the cen- ter of the plate. SAUTEED OYSTERS. Prepare the oysters as for frying, drop two drops of lemon juice on each oyster, and sprinkle a little celery salt and white pepper over them. Heat a perfectly clean pancake griddle, drop a bit of butter on it, and as soon as it melts place one of the oysters on it. Pro- ceed in this way, leaving room to turn each over when brown on one side. When ready to turn drop a bit of butter close beside it and turn. These are far superior to ordinary fried oysters, and may be served for lunch- eon or supper, with celery or other salad. ESCALLOPED OYSTERS. Drain, plump and ruflBe the oysters; skim out the oysters, and season the liquid with salt, paprika, and a little ground mace. Rub one tablespoonful of flour into cold milk, stir it into the boiling liquid, add a tablespoonful of butter and the oysters. Butter a pud- ding dish, pour in one-third of the mixture, sprinkle 36 The Complete Cook Book. over a layer of bread crumbs, a few bits of butter; coh- tinue in this way until the dish is ^filled, having bread crumbs and butter l^over the top. Celery salt may be substituted for mace if preferred. OYSTER FRICASSEE. Drain, plump and ruffle the oysters, skim out, and set where they will keep warm. Add an equal amount of milk to the liquid, and season with salt, pepper, and butter. To each pint of the boiling liquid add one tablespoonful of flour stirred into a little cold milk, and si;ir until it boils and is smooth. Add a teaspoon- ful of lemon juice, stir well, draw to the back where it will stop boiling, stir in the well-beaten yolks of two eggs, then the oysters; stir for two minutes, then turn into a hot dish, and serve with toasted and buttered Boston crackers or brown bread. PANNED OYSTERS. Split and toast Boston crackers, and spread with but- ter in which lemon juice has been mixed. Drain, plump and ruffle the oysters in a hot, buttered frying pan; skim out the oysters and chop rather fine; skim the liquid and add an equal amount of milk ; season with butter, salt and paprika, and add the oysters. Do not let it boil, but as soon as the oysters are hot turn it over the prepared crackers and serve. OYSTERS FOR CHAFING DISH. Four dozen oysters, one-half pint of oyster liquor, four teaspoonfuls of cayenne, one teaspoonful of salt, one tablespoonful of flour, one-half pint of cream, two- thirds teaspoonful of paprika, five egg yolks, one tea- spoonful of lemon juice, five drops of celery extract and one tablespoonful of butter. Scald the oysters in their liquor until edges curl, then drain, saving the liquor; melt butter; add flour and stir smooth ; cook butter and flour until it froths; stir in the oyster liquor and cream; stir constantly until it boils; add seasoning and beaten yolks; cook a short time over boiling water, stirring The Complete Cook Book. ;^y constantly; add lemon juice and oysters. Serve with croutons of puff paste. OYSTER COCKTAILS— ORIGINAL. For each, one-half dozen or eight small Blue Points. Be sure to use shell oysters and have them cold and fresh. Strained juice of one-half lemon, one big table- spoonful of tomato ketchup, one-half teaspoonful of Worcestershire sauce, one-half teaspoonful of grat

Cook this with the app: pantry check, scaling, and the assistant.