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(Cold Dishes) - (Ice Creams, Water Ices, Frozen Puddings)

Purchase twenty-four quails. Split them down the back and remove the bones,
keeping your knife close to the bone. Do not break the skin nor tear the
flesh. Spread them out, skin side down, on a board and stuff them with the
seasoned sausage meat. Put them into shape, sew them down the back, cover
the breast of each with a slice of bacon, put them in a baking pan, add a
half pint of hot stock, and bake in a quick oven forty minutes, dusting
with pepper and basting frequently. When cold, remove the string from the
For a dozen quails use:
1 box of gelatin
1 quart of milk
1 tablespoonful of grated onion
2 truffles
4 level tablespoonfuls of butter
4 level tablespoonfuls of flour
2 teaspoonfuls of salt
1 saltspoonful of white pepper
Soak the gelatin in the milk a half hour. Rub the butter and flour
together, then add the milk and gelatin, stir until boiling, and add all
the seasoning and strain. Stand aside until cool, but not thick. Place the
birds on a tin sheet or a large platter, and baste them with this cold
white sauce. As soon as the first basting has hardened, baste them again.
This time decorate the breasts with the truffles cut into fancy shapes.
To serve, arrange them around a large mound of mayonnaise of celery. Use
either a meat platter, or two round chop dishes. Have the breasts of the
birds down, and the back slightly pressed into the salad. In between each
bird put a pretty bunch of curly parsley, and garnish the top of the mound
with Spanish peppers cut into strips. Serve one to each person.

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Imported or domestic endive, chicory, escarole and Romaine or lettuce
must be washed, made crisp in cold water, and dried in a bag on the ice.
Serve them with French dressing.
Imported endive may, however, be served with mayonnaise, if desired.

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For this she used 1 pint of sour cream, 1-1/2 tablespoonfuls of flour,
1-1/2 tablespoonfuls of mustard (pulverized dry mustard), 3 eggs, 1/4
cup butter (or 1/4 cup of olive oil may be used instead, if liked),
1/2 cup good sour vinegar, 1/2 teaspoonful of black pepper and a pinch
of red pepper (cayenne), salt to taste, 1/2 teaspoonful of sugar.
Place in a bowl the 1-1/2 tablespoonfuls of flour with the same
quantity of mustard; mix smoothly with a little of the sour cream.
Then add the eggs, beaten in one at a time, or use, instead, the yolks
of five eggs. When using the whites for angel cake or any white cake
Aunt Sarah usually made salad dressing from the remaining yolks of
eggs. Add the sour cream and vinegar, salt and pepper. Mix all well
together and strain through a fine sieve and cook in a double boiler
over hot water until a creamy consistency. Pour in glass jars. This
dressing will keep well on ice or in a cool place for two weeks. If
too thick, thin with a little vinegar, water or milk when using it.
About 3/4 of a cup of this dressing was used for mixing with 1 cup of
the meat of cold, cooked chicken in making chicken salad. The white
meat of chicken was cut in dice and 3/4 cup of celery was also cut in
small pieces, a couple of hard boiled eggs, cut in dice, were added
and the whole was carefully mixed with the salad dressing. Cold boiled
veal or pork may be used instead of chicken for salad. Potato salad
was sometimes prepared by using a small quantity of this dressing,
adding, also, minced onion, parsley and celery. Hot slaw was prepared
by heating a couple of tablespoonfuls of the salad dressing and mixing
with shredded cabbage. Or use as a dressing for lettuce when not
served "Au Natural" with olive oil and vinegar at the table.
Should very _thick_, sour cream be used in making "Aunt Sarah's salad
dressing," use a mixture of sour cream and sweet milk, instead of all
sour cream.

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To quote from the _Farmers' Bulletin_: "Whether meat salads are
economical or not depends upon the way in which the materials are
utilized. If in chicken salad, for example, only the white meat of
chicken, especially bought for the purpose, and only the expensive
inside stems of expensive celery are used, it can hardly be cheaper
than plain chicken. But, if portions of meat left over from a previous
serving are mixed with celery grown at home, they certainly make an
economical dish, and one very acceptable to most persons. Cold roast
pork or tender veal, in fact, any white meat, can be utilized in the
same way. Apples cut into cubes may be substituted for part of the
celery. Many cooks consider that with the apple the salad takes the
dressing better than with the celery alone. Many also prefer to
marinate (_i.e._, mix with a little oil and vinegar) the meat and
celery or celery and apples before putting on the final dressing,
which may be either mayonnaise or a good boiled dressing."
Celery should not be allowed to stand in water. To keep fresh until
used it should be wrapped in a piece of damp cheese-cloth and placed
in an ice box or cool cellar.
Lettuce should be broken apart, carefully rinsed, and put loosely in a
piece of damp cheese-cloth and placed on ice to crisp before using.

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The simple method of making a pudding sauce is to add to a half cup of
sugar, a tablespoonful of flour; mix thoroughly, and then add hastily a
half pint of boiling water; boil for a moment and pour while hot into one
well-beaten egg, beating all the while. This may now be seasoned with any
flavoring, as orange, lemon or vanilla.
To change the character of this sauce, a tablespoonful of butter may be
added. Where butter enters largely into the composition of a pudding
sauce, it is better that it should be beaten to a cream, the sugar added
gradually, then the egg and last the liquor. Heat it over a double boiler
just at serving time, or the froth will float on the surface and the
liquid be rather dense at the bottom.
Melted sugar with lemon juice and a little water is called sugar sauce.

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Quarter of an hour will suffice to prepare and cook this savory surprise,
once the potatoes are baked. Take three large potatoes of symmetrical
size, clean and bake them; cut each in two and remove the inside without
injuring the skin. Melt half an ounce of butter by the fire, add two
ounces of potato passed through a sieve, a teaspoonful of grated
parmesan, pepper, salt, and a tablespoonful of milk. Then stir in the
yolk of an egg and presently the white, well beaten. Fill the empty
potato skins with the mixture which ought to rise and puff out in ten or
twelve minutes.

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To be in perfection, salads should be fresh gathered, and kept in cold

water for an hour before they are put on the table. The water should be

drained from them, and if you have not any salad oil, melt a little

butter and put it in a separate dish--if turned over the salad, it will

not be crispy.

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Clove Gilliflower Or Any Other Flower For Salads

Put an equal weight of the flowers and of sugar, fill up with white wine

vinegar, and to every pint of vinegar put a pound of sugar.

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Canned Fish Salads

For salad, take either shrimps, lobster or salmon, and after breaking in

small pieces, add an equal amount of celery, season with salt and

moisten with salad dressing. Serve on lettuce.

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