BAIRISCHE DAMPFNUDELN, No. 1
Soak one cake of compressed yeast in a cup of lukewarm milk with a
teaspoon of sugar, a teaspoon of salt, and sift a pint of flour in a
bowl, in which you may also stir a small cup of milk and one egg. Pour
in the yeast and work all thoroughly, adding more flour, but guarding
against getting the dough too stiff. Cover up the bowl of dough and let
it raise until it is as high again, which will take at least four hours.
Flour a baking-board and mold small biscuits out of your dough, let them
raise at least half an hour. Then butter a large, round, deep pan and
set in your dumplings, brushing each with melted butter as you do so.
When all are in, pour in enough milk to reach just half way up to the
dumplings. Bake until a light brown. Eat hot, with vanilla sauce.
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AUNT SARAH'S RECIPE FOR FROZEN CUSTARD
One quart of rich, sweet milk, 2 tablespoons of corn starch, 4 eggs, 1 cup of sugar, small tablespoon of vanilla. Cook the milk in a double boiler, moisten corn starch with a little milk. Stir it into the hot milk until it begins to thicken. Beat sugar an... AUNT SARAH'S SPICED PEARS
Bartlett pears may be used, pared and cut in halves and core and seeds removed, or small sweet Seckel pears may be pared. Left whole, allow stems to remain, weigh, and to 7 pounds of either variety of pear take one pint of good cider vinegar, 3 pounds gra... AUNT SARAH'S STRAWBERRY PIE
Make a rich crust, line a pie-tin and fill with clean, hulled strawberries. Allow one quart to each pie. Sweeten to taste; sprinkle a generous handful of flour over the berries, having plenty of flour around the inside edge of pie. Use 1/2 cup of flour al... AUNT SARAH'S WALNUT GINGERBREAD
1/2 cup of New Orleans molasses. 1 cup of light brown sugar. 1/2 cup of shortening (composed of butter, lard and sweet drippings). 1/2 teaspoonful of ginger, cinnamon and cloves each. 2 teaspoonfuls of baking soda (saleratus), sifted with 3-1/2 cups flour... AUNT SARAH'S WHITE BREAD (SPONGE METHOD)
Prepare the following "Yeast Sponge" at noon, the day preceding that on which you bake bread: Place in a bowl (after the mid-day meal) 1 quart of potato water (containing no salt), in which potatoes were boiled; also two medium-sized, finely-mashed potato... AUNT SARAH'S WHITE BREAD AND ROLLS
1 quart potato water. 1 mashed potato. 1 tablespoonful butter or lard. 1 tablespoonful sugar. 1 Fleischman yeast cake, or 1 cup good yeast. 1/2 tablespoonful salt. Flour to stiffen (about three quarts). At 9 o'clock in the evening put in a large bowl the ... Austrian Apple Omelet.
Season lamb chops; dredge with flour and fry until brown; keep hot. Fry 1 chopped onion and 1 small carrot in two tablespoonfuls of butter. Add 1 tablespoonful of flour; stir until light brown. Add 1/2 cup of water; let boil well; add parsley, a few clove... Austrian Apple Strudel.
Clean and stew the brains with 1/2 cup of vinegar, 1 sliced onion, salt and pepper. Add a tablespoonful of brown sugar, 1/2 cup of raisins. Let stew until tender. Remove the brains to a platter; add a lump of butter and a tablespoonful of molasses to the ... Austrian Baked Eggs.
Take the inner lettuce leaves; sprinkle with salt and pepper. Mix the yolks of 2 hard-boiled eggs with 1 tablespoonful of olive-oil and stir all together with 2 tablespoonfuls of white wine vinegar. Serve at once with meats. ... Austrian Braised Tongue.
Chop a sheep's tongue, liver and heart and 1 pound of bacon. Add 2 large chopped onions; season with 1/4 teaspoonful of red pepper and 1 teaspoonful of mixed herbs and salt to taste. Mix with 1 pint of toasted oatmeal, 2 beaten eggs and the grated rind an... Austrian Potato Dumplings.
Chop 1 pound of raw beef; season with salt, pepper and 1 teaspoonful of curry-powder; add 2 stalks of chopped celery, 1 small onion and some chopped parsley. Mix with 2 beaten eggs and 1/2 cup of bread-crumbs, and make into small balls. Let cook in hot bu... BABA À LA PARISIENNE
Prepare the yeast as above; cream a scant cup of butter with four tablespoons of sugar, the grated peel of a lemon, add five eggs, one at a time, stirring each egg a few minutes before you add the next. Have ready two cups of sifted flour and add two spoo... Bacalas a la Viscaina
Soak half a salt codfish over night. Put in a saucepan one-half cup of olive oil, and two large onions cut in bits. When browned add two large tomatoes cut up. Stew slowly fifteen minutes, adding a little black pepper. Put in the fish picked to pieces and... BACHELOR'S BUTTONS
5 oz. Flour--1/2d. 2 oz. Sugar--1/2d. 1/2 teaspoonful Carbonate of Soda 1 oz. Butter 1 teaspoonful Cream of Tartar 6 drops Essence of Almonds--2d. Total Cost--3d. Time--10 Minutes. Rub the butter into the flour, stir in the sugar, carbonat... BACHELORS' CORN PONE
From MISS HATTIE T. HUNDLEY, of Alabama, Lady Manager. One pint of milk; half a pint of Indian meal; four eggs; a scant tablespoonful of butter; salt; and one teaspoonful of sugar. Pour the milk boiling on the sifted meal. When cold, add the butter (melte... Baden Stewed Lentils.
Chop and mince 1 pound of round steak, 1 onion and 2 sprigs of parsley. Add 1 tablespoonful of lemon-juice, 2 tablespoonfuls of melted butter. Season highly with salt, black pepper and a pinch of cayenne. Mix with 1 egg and form into balls; roll in flour ... Badminton Claret Cup
Rub six lumps of sugar on a lemon, strain the juice of the lemon over the sugar and add a glass of good sherry, two sprigs of verbena, a few slices of cucumber and a quart of claret. Place in the bowl a large piece of ice, and when ready to serve add a qu... BAGGED VEAL
3 knuckles of veal 4 onions 1 carrot 3 teaspoonfuls of salt 8 tablespoonfuls of vinegar 6 gherkins 1 teaspoonful of black pepper Wash the knuckles, remove the meat and cut it in pieces. Put the bones in a kettle, the mea... BAIRISCHE DAMPFNUDELN, No. 1
Soak one cake of compressed yeast in a cup of lukewarm milk with a teaspoon of sugar, a teaspoon of salt, and sift a pint of flour in a bowl, in which you may also stir a small cup of milk and one egg. Pour in the yeast and work all thoroughly, adding mor... BAIRISCHE DAMPFNUDELN, No. 2
Make the dough just as you would in the above recipe, adding a tablespoon of butter, and after they have risen steam instead of baking them. If you have no steamer improvise one in this way: Put on a kettle of boiling water, set a colander on top of the k... Bake in a long bread tin.
... Bake in layers.
Filling.--One grated cocoanut and all of its milk, to half of which add the beaten whites of two eggs and one cup of powdered sugar. Lay this between the layers. Mix with the other half of the grated cocoanut five tablespoons of powdered sugar and strew t... Bake in slow oven.
BASELER LOEKERLEIN (HONEY CAKES) Take half a pound of strained honey, half a pound of sifted powdered sugar, half a pound of almonds (cut in half lengthwise), half a pound of finest flour, one ounce of citron (cut or chopped extremely fine), peel of a lem... BAKED "STUFFED PEPPERS"
Place a fry-pan on stove containing about two tablespoonfuls of butter, add a couple of finely chopped sweet peppers and a finely minced small onion. Let all simmer on stove. Measure the chopped pepper and add an equal amount of finely crumbled bread. Sea... BAKED "STUFFED TOMATOES"
Wash a half dozen ripe red tomatoes. Cut the top from each and remove about the half of the inside of tomato. Sprinkle a very tiny pinch of sugar in each. This small quantity of sugar is not noticed, but counteracts the acidity of the tomato. To one and o... BAKED APPLE DUMPLING
From MRS. IDA L. TURNER, of Texas, Lady Manager. Pare and core ten good sized apples. Stew them to a pulp, with sugar enough to sweeten; thickly butter the sides and bottom of an earthen baking dish and press all around them crumbs from the inside of a lo... BAKED APPLE PUDDING
A pint of stewed gooseberries, with all their juice. A quarter of a pound of powdered sugar. Two ounces of fresh butter. Two ounces of grated bread. Three eggs. Stew the gooseberries till quite soft. When they are cold, mash them fine with the b... BAKED APPLE WITH OATMEAL
Pare and core the apples and fill the core space with left-over oatmeal mush. Put the apples in a baking dish; sprinkle with sugar; pour a little water into the bottom of the pan and bake in a moderate oven until the apples are tender. Serve warm with cre... BAKED APPLES
Take large, juicy apples, wash and core them well, fill each place that you have cored with brown sugar, cinnamon and raisins, and put a clove in each apple. Lay them in a deep dish, pour a teacup of water in the dish, and put a little sugar on top of eac... Baked Bananas
Put into a bowl three tablespoonfuls of butter, six of sugar, and three of wine. Set the bowl in hot water to melt the butter. Peel the fruit and lay it in a baking pan. Pour over it the mixture in the bowl, and bake half an hour, basting several times. ... BAKED BASS À LA WELLINGTON
Remove the scales and clean. Do not remove the head, tail, or fins. Put into a double boiler one tablespoon of butter, two cups of stale bread crumbs, one tablespoon of chopped onion, one teaspoon of chopped parsley, two teaspoons of chopped capers, one-f... BAKED BEANS. MRS. S. A. POWERS.
Pick over and wash well one quart of small white beans; soak over night. In the morning, pour off the water and cover with cold water. After boiling one-half hour, drain them, and cover again with cold water. Boil until cooked, but not broken. Put them... BAKED BEETS
Boil large beetroot about two hours, being careful not to pierce it. When cold mash very smooth, add a little drippings, pepper, salt and stock. Place in a greased pan and bake one hour. ... BAKED BLACK BASS
After having carefully cleaned, salt well and lay it in the baking-pan with a small cup of water, and strew flakes of butter on top, also salt, pepper and a little chopped parsley. Bake about one hour, basting often until brown. Serve on a heated platter;... BAKED BREAM AND EGG SAUCE
1 Bream--6d. 1/2 pint White Sauce--2 1/2d. 1 Egg--1d. Parsley, Lemon Juice--1/2d. Total Cost--10d. Time--20 minutes Wash the bream, rub some dripping on to a baking sheet, lay on it the fish, squeeze over a few drops of lemon juice; cover with... BAKED CABBAGE
A half head of cabbage was cut into small pieces and cooked in hot salted water until cabbage was tender. The water was drained from the boiled cabbage, which was placed in an agate pudding dish alternately with cream sauce composed of one cup of milk; on...