Monday, April 30, 2012

Stuffed Lettuce

Choose four round firm heads of lettuce, first bring them to a boil in hot water and salt, drain them carefully, cut out the stalk end, fill the inside of the head with minced veal or chicken highly seasoned, lay them on a baking pan, put a tablespoonful of some brown gravy over each, and then bake in a moderate oven about fifteen minutes.

Sunday, April 29, 2012

Baked Mushrooms

Clean a quart of medium sized mushrooms, trim off the roots, dip them first in some maître d'hotel butter made of equal parts of chopped parsley, lemon juice, and sweet butter, then roll them in cracker or bread crumbs, lay them on a dish, and just brown them in a quick oven.

Tuesday, April 24, 2012

Carrot Stew

Clean, boil, and quarter three large carrots; cut the pieces in two; simmer them gently in milk enough to cover them, season with a teaspoonful of salt, and a saltspoonful of pepper; when they are quite tender take them off the fire long enough to stir in the raw yolk of an egg, return them to the fire two minutes to cook the egg, and serve them hot at once.

Monday, April 23, 2012

Kolcannon

Mince an ounce of onion, fry it pale yellow in one ounce of butter, add to it equal parts of cold boiled potatoes and cabbage, season with a teaspoonful of salt, and half a saltspoonful of pepper, and fry for fifteen minutes; serve hot for breakfast or lunch.

Thursday, April 12, 2012

Fried Beans

Fry two ounces of chopped onions in one ounce of butter until golden brown; put into them about a quart of cold boiled white beans, season them with a teaspoonful of salt, and half a saltspoonful of pepper, moisten them with half a pint of any brown gravy, and serve them hot.

Saratoga Onions

Slice half a dozen delicately flavored onions in small strips; drop them into plenty of smoking hot fat, fry them pale brown, and drain them for a moment in a colander. Serve hot for breakfast or lunch.

Tuesday, April 10, 2012

Stuffed Tomatoes

Cut off the tops from eight or ten large smooth round tomatoes; scoop out the inside, and put it into a sauce-pan with quarter of a pound of scraps of ham, bacon or tongue minced fine, a saltspoonful of salt, two ounces of butter, half an ounce of chopped parsley, and four ounces of grated cheese and bread crumbs mixed; stir these ingredients over the fire until they are scalding hot, fill the tomato skins with this forcemeat, fit them neatly together, dust them with sifted bread crumbs, put over each a very little sweet oil to prevent burning, brown them in a quick oven, and serve them on a hot dish with their own gravy turned over them.

Sunday, April 8, 2012

Broiled Tomatoes

Wipe half a dozen large red tomatoes, cut them in half inch slices, dip them in melted butter, season them with salt and pepper, dip them in cracker crumbs, and broil them on an oiled gridiron over a moderate fire, being very careful not to break the slices in turning them. Serve them with chops for breakfast.

Saturday, April 7, 2012

Saratoga Potatoes

Peel a quart of potatoes, cut them in very thin slices, and lay them in cold water and salt for an hour or more; then dry them on a towel, throw them into a deep kettle of smoking hot fat, and fry them light brown; take them out of the fat with a skimmer into a colander, scatter over them a teaspoonful of salt, shake them well about, and turn them on a platter to serve.

Broiled Potatoes

Boil a quart of even sized potatoes until tender, but do not let them grow mealy; drain off the water, peel the potatoes, cut them in half inch slices, dip them in melted butter, and broil them over a moderate fire; serve hot, with a little butter melted.

Bermuda or New Potatoes

Wash a quart of new potatoes thoroughly, put them into plenty of boiling water and salt, and boil them until tender enough to pierce easily with a fork; drain off the water, cover them with a towel, let them steam five minutes, and serve them in their jackets.

Friday, April 6, 2012

Stuffed Potatoes

Wash twelve large potatoes with a brush; bake them only until they begin to soften; not more than half an hour; cut off one end, scoop out the inside with a teaspoon into a sauce-pan containing two ounces of butter, one saltspoonful of white pepper, one teaspoonful of salt, and two ounces of grated Parmesan cheese; stir all these ingredients over the fire until they are scalding hot; then fill the potato skins with the mixture, put on the ends, press the potatoes gently in shape, heat them in the oven, and serve them on a hot dish covered with a napkin, the potatoes being laid on the napkin. Observe never to cover a baked potato unless you want it to be heavy and moist.

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