Ramakins

Ingredients

• ^ of a cupful of milk
• ^ of a teaspoonful of salt
• ^ of a teaspoonful of sugar
• i tablespoonful of butter
• 2 tablespoonfuls of dry flour
• 3 tablespoonfuls of grated cheese
• the well-beaten yolks of 2 eggs
• a second tablespoonful of butter
• the whites of 3 eggs

Method

1. 1

   Place milk, salt, sugar, paprika, and butter in a saucepan over heat.

2. 2

   When boiling, add flour and stir until smooth.

3. 3

   Stir for five minutes, then add cheese, yolks, and more butter.

4. 4

   Let cool, then fold in whipped egg whites.

5. 5

   Fill ramakin cases and bake until puffed and golden.

As published

This recipe was extracted from 365 tasty dishes (1906), page 1. The excerpt below is the record exactly as published.

Ramakins. Place in a saucepan over the fire ^ of a cupful of milk, ^ of a teaspoonful of salt, ^ of a teaspoonful of sugar, a dash of pa- prika or cayenne^ and i tablespoonful of but- ter. When it boils add 2 tablespoonfuls of dry flour and stir and beat until a smooth paste is formed. Continue stirring for five minutes, add 3 tablespoonfuls of grated cheese, the well-beaten yolks of 2 eggs and a second tablespoonful of butter, stir for a moment longer, then take from the fire, cover closely and set aside for twenty minutes. Whip the whites of 3 eggs to a stiff dry froth, cut carefully into the partly cooled mixture. Fill ramakin cases three-quarters full and bake in a very hot oven until puffed up and golden brown. 5. — Bananas a la West. Strip the peel from any number of ba- nanas, being careful to remove all the fine bit- ter strings. Halve each crosswise, dip into 8 January. sweetened lemon juice, then roll in finely chopped nuts — ^preferably almonds or Eng- lish walnuts. Lay on a buttered pan and bake in a very hot oven until they can be easily pierced with a fork; this will take about twelve minutes. Serve hot or cold. 6. — Kalecanon. Kalecanon is the time-honored name for warmed-over cabbage and potatoes. The two vegetables are chopped fine, mixed to- gether and highly seasoned. Some fat — preferably from corned beef or salt pork — is heated in a spider, the mixture turned in and cooked without stirring until smoking hot but not colored. 7. — Fricadelles. For each cupful of finely-chopped cold roast veal allow i rather thick slice of bread freed from crust, ^ of a tablespoonful of chopped parsley, salt and pepper to taste, a pinch of powdered thyme, a few drops of onion juice and 2 well-beaten eggs for 3 cup- fuls of meat. Over the bread pour just suffi- cient hot milk to moisten it, mash and mix 4 January^ with the meat and other ingredients. Form with the hands into small cakes and fry lightly in a pan in a little hot butter. Serve with any good brown sauce. 8.— Welsh Rarebit Into the chafing dish put i scant half tea- spoonful of salt, I level teaspoonful of pa- prika or a dash of cayenne and ^ of a tea- spoonful of dry mustard. Moisten with 3 tablespoonfuls of ale. When steaming hot add I pound of good American cheese grated or cut fine. Stir constantly as the cheese be- gins to melt, moistening as necessary with more ale ; the exact quantity depends upon the kind of cheese used — probably not more than J^ a cupful will be needed altogether. Have ready some thin, crisp toast or some saltine wafers warmed in the oven. When the mixture in the chafing dish forms a smooth, creamy mass pour it over the toast or wafers and eat at once. 9. — Cottage Pie. Free the meat from gristle and too much fat and put through the chopper. Season highly with chopped onion, salt and red pep- 6 January. per, adding, if liked, a few finely cut olives or a minced green or red pepper. Moisten well with gravy and put in a buttered baking dish. Boil and mash enough potatoes (or use cold mashed ones beaten up with a little warm milk) to make a thick cover over the meat. Dot the top with butter and bake in a hot oven. 10.— Little Puff Puddings. In a saucepan heat J^ pint of milk. When steaming drop into it 2 tablespoonfuls of flour blended to a paste with 2 tablespoonfuls of butter, and stir gently until it dissolves ; draw forward and continue stirring until the mix- ture is very thick and has boiled for about three minutes. Take from the fire, add 2 tablespoonfuls of sugar, a pinch of salt, 2 tablespoonfuls of sifted bread crumbs, a scant half teaspoonful of any desired flavoring and 2 eggs slightly beaten. Half fill buttered muf- fin pans and bake in a moderate oven. As a sauce for these puddings dissolve I scant tablespoonful of corn-starch and a pinch of salt in a little cold water, add i cup- ful of boiling water and cook and stir until 6 January. thick and clear. Add ^ a cupful of straw berry or raspberry jelly, or marmalade, and i teaspoonful of lemon juice \ simmer for five minutes, then take from the fire and add i teaspoonful of butter. II. — Veal Terrapin. Cut the veal into inch dice. In a sauce- pan brown well together i tablespoonful of butter

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