Meat Puffs

Ingredients

• sufficient lean roast meat to measure i cupful
• Beat 2 eggs until well mixed
• add ^ of a cupful of milk
• a ^ of a teaspoonful of salt
• sufficient flour to make a drop batter
• stir in 2 scant teaspoonfuls of baking powder

Method

1. 1

   Chop the meat, mix with beaten eggs, milk, salt, flour, and baking powder.

2. 2

   Fill greased muffin pans and bake in a quick oven.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 7. The excerpt below is the record exactly as published.

Meat Puffs. Chop fine sufficient lean roast meat to measure i cupful. Beat 2 eggs until well mixed, add ^ of a cupful of milk, ^ of a 26 Febmaiy^ teaspoonful of salt, the chopped meat and sufficient flour to make a drop batter. Lastly stir in 2 scant teaspoonfuls of baking powder, fill greased muffin pans two-thirds full and bake in a quick oven. 15.— Potted Fish. From such cold fish as is on hand remove skin and bones, chop fine, then pound it to a paste. For each cupful of this paste allow ^ of a teaspoonful of made mustard, a dash of cayenne, i teaspoonful of salt and i table- spoonful of butter. Melt the butter and in- corporate it with the seasonings ; if quite dry add a little more butter. Pack solidly in small jars. Stand in a steamer and steam for half an hour, then press again in the jars, and when cold cover the top of each with a quarter of an inch layer of melted butter. If put away in a cold place this will keep for several weeks. 16.— Waldorf Salad. With a sharp knife cut up fine sufficient crisp, well-bleached celery to measure 2 cup- fuls. Cut fine some pared tart apples and add 26 Febmafy^ I cupful to the celery, then dress with a French dressing. Select a number of red apples of uniform size and shape, take off the tops, scoop out the centres, and cut the upper rims in points. Heap with the prepared salad and serve each apple-cup in a nest of bleached lettuce leaves. 17.— Creamed Codfish. Into a saucepan put i tablespoonful of flour and I tablespoonful of butter and mix to- gether over the fire. Add J^ of a tea- spoonful of salt, ^ of a teaspoonful of white pepper and i cupful of milk and stir until smooth and thick. Remove the skin and bone from some cooked codfish and with a fork break it into flakes. Add i cupful of this prepared fish to the sauce, stand at the side of the fire for five minutes, add i tea- spoonful of vinegar or a few drops of lemon juice and serve in a dish or on toast. 18.— Jam Toast. Cut thin slices of stale bread into two-inch squares ; fry them in deep fat or spread with 27 Febmafy. butter and brown in the oven. Spread with jam, place in the oven a moment until the jam is slightly softened, and serve hot. 19. — Prune Pudding. Pick over and wash i pound of prunes. Drain, cover with fresh cold water and soak over night. Put on over a slow fire and cook gently until very soft; then skim out the fruit and return the juice to the fire to boil rapidly. Rub the fruit through a sieve and mix with the juice when the latter has boiled down to two-thirds of a cupful, sweet- ening to taste. Reheat, adding the yolks of 3 eggs beaten well, and stir until slightly thickened ; then stand aside for five minutes. Whip the whites of 5 eggs to a stiff froth and mix in lightly with the prunes, adding a few drops of vanilla. Turn into a buttered dish and bake in a moderate oven for about twenty minutes. Serve cold with cream or with a cold boiled custard. 20.— Salt Cod Salad. Select a thick piece weighing about a pound from the middle of the fish and soak I :-. Februarf^ over night. Drain, put into a saucepan, cover with cold water and heat slowly. Sim- mer very gently for forty minutes, then drain and put aside until cold. With a fork break into large flakes, cover with thin mayon- naise or a French dressing and let stand for half an hoiur. Arrange on a bed of lettuce, add more dressing and garnish with small red radishes. 21. — Cocoanut Flummery. Slice a stale loaf of sponge cake. Put a layer in the bottom of a deep glass dish. Prepare a rich boiled custard and when cold pour some of it over the cake (it should be flavored with wine and vanilla). Grate suf- ficient peeled cocoanut to measure a cupfuls. To the whites of 4 eggs add 2 tablespoonfuls of powdered sugar, whip to a soft froth, add 2 more spoonfuls of sugar, whip again ; re- peat until one cupful of sugar is used and the mixture very stiflf and glossy. Stir in lightly the grated cocoanut then spread a layer of it over the moistened cake. Add a second layer of cake, pour over the rest of the custard and heap on the remainder of the cocoanut whip. Let stand in a cold place for two hours, then serve. 22. — Cheese Crusts. Cut thin slices of stale bread in neat pieces ; fry them in deep fat or spread with butter and brown in the oven. Spread thickly with grated cheese to which has been added a dash of salt and pepper and place in a hot oven until the cheese is melted. Crackers may be substitued for the fried bread. 23.— Marshmallow Pudding. For marshmallow pudding weigh 3 eggs and take an equal weight each in sugar, but- ter and flour. Cream thoroughly the butter and sugar, add a dash of salt, i teaspoonful of vanilla or i tablespoonful of orange-flower water then, one at a time, the eggs. Beat well until the mixture is light and fine- grained, adding the flour gradually. Last of all, stir in four ounces of marshmallows cut into bits, turn into a buttered mold and steam for an hour and a quarter. 80 24. — Scotch Woodcock. Boil 5 eggs for an hour, shell and chop very fine. In a saucepan melt i heaping tablespoonful of butter, add i tablespoonful of flour ; when mixed, pour in i cupful of milk and stir until smooth and thick. Add ^ of a teaspoonful of salt

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