Sweet Breads

Ingredients

• Soak one hour in salt and water
• one tablespoonful of vinegar
• one tablespoonful of catsup
• season each with salt and nutmeg
• season each with salt and nutmeg

Method

1. 1

   Soak sweet breads in salt and water for one hour, then boil until cooked.

2. 2

   Remove skins and slice half an inch thick when cool.

3. 3

   Season with salt and nutmeg, dip in egg and flour, and fry in hot butter.

4. 4

   Keep hot.

5. 5

   Add flour to the pan, brown it, then add nutmeg, vinegar, and catsup.

6. 6

   Let boil and pour over sweet bread.

Nutrition per serving

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 32. The excerpt below is the record exactly as published.

SWEET BREADS. Soak one hour in salt and water, boil in the same till cooked. Remove skins and cut in slices one half inch thick when cool, and season each with salt and nutmeg, dip in egg and flour and fry in very hot butter, take up and keep hot. Add a little flour to the pan, and when brown add nutmeg, and one tablespoonful each of vinegar and catsup, let this boil up and pour over sweet bread. CREAMED MUSHROOMS. Drain off the liquor from the mushrooms, and place it in a bowl to be used for the sauce. Place on the fire, in a granite pan, one tablespoonful of butter, heat slowly, and add one table- 63 | TRY ANWAY’S CROUP SYRUP, AT BRADHAM’S PHARMACY. spoonful of flour, stir until they all blend, but not in sufficient heat to brown, and gradually add the liquor from the mushrooms and enough cream to make a thin sauce, into this turn the mush- rooms, season with salt, and when thoroughly hot serve on squares of toast. SCALLOPED ONIONS. Boil medium sized onions well, season, put a layer of onions, then a layer of crackers, with bits of butter, salt and pepper on each layer, cover with sweet milk and bake. MACARONI. Break macaroni into inch lengths, drop it in boiling water and boil fast for fifteen minutes. Butter a baking dish, and arrange the macaroni in it in layers, dotting each layer with bits of butter, and sprinkle with pepper, and a trifle of ground mus- tard. Over each layer sprinkle a tablespoonful of grated cheese. Use two tablespoonfuls for the upper layer. Pour a cup of milk over the whole, and bake twenty minutes in a hot oven. MACARONI WITH TOMATO SAUCE. Two quarts of boiling water, one tablespoonful of salt, and twelve sticks of macaroni. Break the macaroni and throw it into the salt and water and boil rapidly for twenty five minutes. Pour off the water, season with salt, pepper and butter. Pour over a pint of tomato sauce and serve. Prescriptions Filled Accurately and Promptly at Davis’ Pharmacy. WELSH RABBIT. One quarter pound of cream cheese, one fourth cup of cream or milk, one teaspoonful of mustard, half a teaspoonful of sult, a few grains of cayenne, one egg, one ‘teaspoonful of butter, four pieces of toast. ‘Break the cheese in small pieces, or if hard, grate it. Put it with the milk ina double boiler; toast the bread and keep it hot. Mix the mustard, salt and pepper, add the egg and beat well, when the cheese is melted stir in the ese, sand butter, and cook two minutes, or until it thickens : little, but do not let it curdle. Pour over the toast. 69 CORN PUDDING. One can of corn, two tablespoonfuls of butter, two of stgar, two eggs beaten hght, two cups of milk, one salt spoon of salt, a pinch of soda. Drain the liquor from the corn, chop the kernels very fine. Add to them the eggs, sugar, salt and the milk, into which you have stirred the soda. Bake covered half an hour, uncoyer and brown. CORN OYSTERS. One pint of corn, one egg well beaten, one small tea eup of flour, one half gill of milk, one teaspoonful salt, fry brown. FRENCH FRIED POTATOES. Cut raw potatoes, selecting those of uniform size, into six pieces, put into cold water over night, in the morning drain them on a towel, and fry in boiling lard, until they are hght brown. Sprinkle with salt and serve hot. —X2.9Finest Perfumery, at Davis’ Pharmacy.C9a2— POTATO SOUFFLE. This recipe requires two cups mashed potato, two tablespoon- fuls melted butter, six tablespoonfuls of cream, two eggs, and a pinch of salt and pepper. Beat the potatoes and butter until smooth and light, add the cream, yolks of eggs, and salt. Beat the whites to a stiff froth and stir them in. Heap upon a tin in a rough uneven mound, and set in the oven until well browned, or bake in dish that can be sent to table. Two tablespoonfuls of grated cheese added, is a great improvement. CANDIED SWEET POTATOES. Steam the potatoes until done, and peel; have ready two cups ~ sugar boiled into a syrup with one and a half teacups water. Boil rather thick, remove from the fire, while still warm stir in- to it a very large tablespoonful butter. Slice the potatoes in a pan which will hold them without being quite full. Pour over them the syrup, put bits butter on top and set in oven to bake. Now and then tilt pan and pour syrup over, do not let top get dry. Bake rather slowly about one hour anda half. Serve in pan in which they are baked while hot. 70 TRY ANWAY’S CROUP SYRUP, AT BRADHAM’S PHARMACY. CHOCOLATE CARAMELS. One half cake checolate, one small cup of milk, butter the size of an egg, two pounds brown sugar, flavor with vanilla. Cook between twenty or thirty minutes, er until it candies in cold water. VANILLA TAFFY. Two tablespoonfuls of vinegar

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