BAKED FISH--TURKISH STYLE
Take perch and stuff with steamed onion to which has been added one
well-beaten egg, two tomatoes cut up in small pieces, some bread crumbs,
chopped parsley or celery, salt and pepper to taste. Bake until the fish
is nicely browned.
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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... BAKED CHOP
1 Chop Pepper and Salt Total Cost--1d Time--One Hour Choose a nice loin chop with an undercut. Rub a little butter in a soup plate, lay in the chop, cover with another plate, and stand in a cool oven for an hour. Put on a very hot plate and pour o... BAKED CHOPPED HERRING
Soak herring one hour in water and then one and a half in sweet milk, skin, bone and chop; cut up a medium-sized onion, fry in butter until golden brown, add a cup of cream, two egg yolks and one-fourth cup of white bread crumbs, then put in a little more... BAKED CORN BREAD
From MRS. PARTHENIA P. RUE, of California, Lady Manager. One teacupful of corn meal; one and one-half teacupfuls of flour; two teaspoonfuls yeast powder; two tablespoonfuls sugar; one tablespoonful of butter; one and one-half teacupfuls of milk; one egg o... BAKED CRAB-APPLE PRESERVES
Wash, wipe and remove the blossom ends of one-half peck of perfect red Siberian crab-apples. Pour one tablespoon of water in bottom of one gallon stone jar, then place in alternate layers of apples and sugar, using four pounds altogether (with sugar on to... BAKED CUSTARD
1 cup sugar 4 tablespoons shortening 1 egg 2 cups flour 3 teaspoons Dr. Price's Baking Powder 1/8 teaspoon salt 1 cup milk 1 teaspoon vanilla extract 1/2 pint heavy cream 1 quart strawberries Cream sugar and shortening together; add beaten egg; add part o... BAKED EGG WITH TOMATOES
Remove the skin from six fresh tomatoes or take one-half can of tomatoes, chop them and put them on stove and cook for twenty minutes; season with one tablespoon of chopped parsley, half an onion chopped, salt and pepper; thicken at the end of that time w... BAKED EGGPLANT
Parboil eggplant until tender, but not soft, in boiling salted water. Cut in half crosswise with a sharp knife. Scrape out the inside and do not break the skin. Heat one tablespoon of butter, add a minced onion, brown, then scraped eggplant, bread crumbs,... BAKED EGGS
Butter individual baking dishes and break an egg in each, being careful to keep the yolk whole. Put on each egg a bit of butter, a little pepper and salt. Bake in moderate oven from four to six minutes. ... BAKED EGGS WITH CHEESE
Butter a baking dish of a size necessary for number of eggs desired, break eggs into dish, add salt, paprika, pepper to taste, one tablespoon of cream, and two tablespoons of grated cheese. Place dish in a pan of hot water in moderate oven for five minute... BAKED FISH
Wash and dry the fish, rubbing inside and outside with salt; stuff with a bread stuffing and sew. Sprinkle with salt and pepper and place in a hot oven without water. As soon as it begins to brown add hot water and butter and baste every ten minutes. Bake... BAKED FISH
4 Mullet or Jew-fish--1s. 2 oz. Bread Crumbs--1/2d. 1 oz. Butter--1d. Pepper and Salt 1 teaspoonful Parsley 1 teaspoonful Sweet Herbs 1/2 lemon 2 oz. Suet--2 1/2d. Total Cost--1 s. 4 d. Time--30 Minutes. Split open the fish and remove ... BAKED FISH
Clean, wash, and split, removing backbone and fins along the edge. Very large fish should be cut into slices. Dry on piece of cheesecloth; season with salt and pepper. Cook on well-greased broiler, from 10 to 20 minutes, turning frequently. Remove to hot ... BAKED FISH--TURKISH STYLE
Take perch and stuff with steamed onion to which has been added one well-beaten egg, two tomatoes cut up in small pieces, some bread crumbs, chopped parsley or celery, salt and pepper to taste. Bake until the fish is nicely browned. ... BAKED FISH.
Take large white fish or pickerel, make a dressing as for turkey, with the addition of one egg and a little onion; fill the fish, wrap close with twine, lay in baking pan; put in one-half pint of water, small lumps of butter and dredge with flour. Bake f... BAKED FLOUNDERS
Clean, wipe dry, add salt and pepper and lay them in a pan; put flakes of butter on top, an onion cut up, some minced celery and a few bread crumbs. A cup of hot water put into the pan will prevent burning. Baste often; bake until brown. ... BAKED HADDOCK.
Carefully clean a fresh haddock, and fill it with a fine forcemeat, and sew it in securely; give the fish a dredging of flour, and pour on warmed butter, sprinkle it with pepper and salt, and set it to bake in a Dutch-oven before the fire, basting it, fro... BAKED HADDOCKS
Take your fish, which should be herring or mackerel, relieve it of the bones, skin and fins, which you must put to boil for three quarters of an hour in water, with pepper and salt. After that time strain off the liquor, and add to it enough browning to c... BAKED HAM
Wipe pork with damp cloth. Put into pan in very hot oven for 20 minutes, or until well browned; add 1 teaspoon salt, 1/8 teaspoon pepper and 1 cup cold water. Roast slowly 3 to 4 hours. Add water as necessary. To gravy, add 1 tablespoon flour mixed with c... BAKED HASH
Mix together one cup of chopped meat, one cup of cold mashed potatoes, one-half an onion, minced, one well-beaten egg and one-half cup of soup stock. Season rather highly with salt, if unsalted meat is used, paprika and celery salt, turn into greased baki... BAKED HUCKLEBERRY PUDDING
From MRS. CLARA L, MCADOW, of Montana, Lady Manager. Four cups flour, four spoons baking powder, one-half can cherries, little salt, stir a stiff batter; steam one and a half hours. ... BAKED INDIAN PUDDING
From MRS. S. W. MCLAUGHLIN, of North Dakota, Lady Manager. One quart of milk, two heaping tablespoonfuls of Indian meal, four of sugar, one of butter, three eggs, one teaspoonful of salt; boil the milk in the double boiler; sprinkle the meal into it, stir... BAKED INDIAN PUDDING. MRS. M. B. VOSE.
Scald one pint of milk; stir into it one-half cup of Indian meal, one-half cup molasses, and a pinch of salt. When this is cold, pour over it, without stirring, one pint of cold milk. Bake in a slow oven about four hours to obtain the color and flavor o... BAKED INDIAN PUDDING. MRS. M. B. VOSE.
Scald one quart of milk; stir in three-fourths cup of Indian meal, one-third cup molasses, and a pinch of salt. Beat two eggs with a half cup of cold milk, and fill the dish. Bake one hour. ... BAKED LENTILS (LINZEN)
Pick and wash one-half pound of lentils and soak them in cold water overnight. In the morning put them over the fire in a large saucepan with about a quart of water. As soon as the water begins to boil, the lentils will rise to the top. Remove them with a... BAKED MACARONI AND CHEESE
Put 2 cups or 1/2 pound of macaroni (either the long sticks broken in pieces or the "elbow" macaroni, as preferred) in a kettle holding several quarts of rapidly boiling, salted water, and cook about 25 minutes, or until tender. Drain in a colander and al...