CUTLETS IN BROWN FRICASSEE.
They must be trimmed as above, fried slightly and stewed in beef
gravy, and seasoned according to the directions given for a brown
fricassee of veal; balls or fritters are always an improvement to the
appearance of this dish.
More
-
Curry Balls
Chop sufficient cold cooked beef to make one pint; season it with a teaspoonful of salt, a tablespoonful of chopped parsley and a dash of pepper. Put this in the bottom of a baking dish. Crush six Uneeda biscuits, pour over them a half pint of milk, let t... CURRY OF CHICKEN IN PUFFS
From MRS. SARAH H. BIXBY, of Maine, Alternate Lady Manager. Chop one-half pound chicken quite fine; add one teaspoonful salt; one saltspoonful pepper; one saltspoonful celery salt; one teaspoon lemon juice; one tablespoon chopped parsley and a few drops o... Curry of Mutton
Chop sufficient cold boiled mutton to make a pint; add to it a half pint of bread crumbs and sufficient white of egg to bind the whole together; add a teaspoonful of salt and a dash of white pepper. Form into balls the size of English walnuts; drop into a... CURRY SAUCE
Use one teaspoon of curry in the flour while making white sauce. ... CURRY SAUCE
Chop fine one onion. Cook it with two level tablespoonfuls of butter until soft. Do not brown. Add two level tablespoonfuls of flour, one teaspoonful of curry powder and a half teaspoonful of salt. Mix and add a half pint of boiling water. Stir until boil... CURRY SAUCE
1 Onion 1 Apple 1/2 oz. Flour Lemon Juice Salt--1d 1/2 oz. Curry Powder 1 oz. Butter or Dripping 1 pint Gravy--1d Total Cost--2d. Time--Half an Hour. Peel and chop up the apple and onion. Put the butter or dripping into a saucepan, and... CUSTARD
Boil 1 pint of sweet milk and add to it, stirring constantly, the following mixture: Two tablespoonfuls corn starch, mixed with a little water before boiling, 1 cup of sugar and 1 well-beaten egg. Allow all to cook a few minutes in a double boiler about 1... CUSTARD CAKE. MISS ANN THOMPSON.
Four eggs, one and one-half cups sugar, two tablespoons water, two cups flour, two teaspoons baking powder. FILLING.--One egg, one-half pint sweet milk, one-half cup sugar, two tablespoons flour, butter size of hickory nut. Flavor to taste. ... CUSTARD PIE
Line the pie-plate with a rich crust. Beat up four eggs light with one-half cup of sugar, a pinch of salt, one pint of milk and grated nutmeg or grated lemon peel, and pour in shell and bake in slow oven. ... CUSTARD PIE
1 cup flour 1/2 teaspoon salt 2 teaspoons Dr. Price's Baking Powder 1/4 cup cold water 4 tablespoons shortening 1 quart strawberries Sift dry ingredients together; rub in shortening very lightly with finger tips; add water slowly, just enough to make a st... CUSTARD PIE. FLORENCE ECKHART.
PASTRY.--Take one cup shortening (lard and butter mixed); three cups of flour, a little salt; sift the flour; add the salt, and rub in the shortening. Use enough ice water to hold all together, handling as little as possible. Roll from you. One-third t... CUSTARD PUDDING.
To one desert spoonful of flour, add one pint of fresh milk and the yolks of five eggs; flavor according to fancy, with sugar, nutmeg, or lemon-peel; beat to a froth two whites of eggs and pour to the rest; boil rather more than half an hour. ... CUTLETS A LA FRANÇAISE.
French cooks cut them thinner than the English, and trim them into rounds of the size of a tea-cup; they must be brushed over with egg, and sprinkled with salt, white pepper, mushroom powder, and grated lemon peel; put them into a _sauté_ pan and fry of ... CUTLETS IN BROWN FRICASSEE.
They must be trimmed as above, fried slightly and stewed in beef gravy, and seasoned according to the directions given for a brown fricassee of veal; balls or fritters are always an improvement to the appearance of this dish. ... CUTLETS IN WHITE FRICASSEE.
Cut them in proper shapes, put them in a veal gravy made with the trimmings enough to cover them; season delicately, and let them simmer till quite tender, but not long enough to lose their shape; fresh button mushrooms and a piece of lemon peel are essen... CUTLETS.
Cut them into proper shape and beat them with a roller until the fibre of the meat is entirely broken; if this is not done, they will be hard; they must then be covered with egg and sprinkled with flour, or a preparation for cutlets may be spread over the... DAMSON JAM
Weigh 3/4 of a pound of sugar for each pound of fruit. After washing the plums carefully, put them in a preserving kettle with just enough water to keep them from sticking to the bottom. Set them over a moderate fire and let them simmer for half an hour; ... DAMSON MARMALADE.
Is made in the same manner as quince, as also apricot marmalade, which is very fine; the fruit must be stoned, and some of the kernels put in with the fruit, which are peeled, and apricots are cut in pieces; they should be carefully pulped through a clean... DANDELION WINE
Four good quarts of dandelion blossoms, four pounds of sugar, six oranges, five lemons. Wash dandelion blossoms and place them in an earthenware crock. Pour five quarts of boiling water over them and let stand 36 hours. Then strain through a muslin bag, s... DANDELION WINE (MADE WITH YEAST)
Four quarts of dandelion blossoms. Pour over them four quarts of boiling water; let stand 24 hours, strain and add grated rind and juice of two oranges and two lemons, four pounds of granulated sugar and two tablespoonfuls of home-made yeast. Let stand on... DANDELIONS
Wash one peck of dandelions; remove roots. Cook one hour in two quarts of boiling salted water. Drain, chop fine; season with salt, pepper and butter. Serve with vinegar. ... DANDY TAFFY. MIRIAM DE WOLFE.
Three cups brown sugar, one cup water, one cup white sugar, one tablespoonful vinegar. When nearly done, add one tablespoonful vanilla. Pour into buttered tins. ... Daniel Webster's Chowder
Fry with some slices of pork, four tablespoonfuls of sliced onions, to a light brown. Put them in a deep iron pot with six pounds of cod sliced, one quart of boiled mashed potatoes, one pound and a half of broken sea biscuit, fifty oysters, one teaspoonfu... DANISH PUDDING
From MISS MARY B. HANCOCK, of Iowa, Treasurer State Board and Alternate Lady Manager. One quart milk, heated in double kettle; six tablespoons of grated chocolate; four yolks of eggs, beaten well and mixed with eight tablespoons of sugar; two tablespoons,... DARK PART
3 tablespoons shortening 1/2 cup sugar 1/2 teaspoon lemon extract 1/2 cup milk 1 cup flour 2 teaspoons Dr. Price's Baking Powder 1/4 teaspoon salt White of 1 egg Cream shortening; add sugar slowly; add flavoring and milk. Beat well and add flour which has... DARK PART.
Yolks of 4 eggs. 1/2 cup of a mixture of butter and lard. 3/4 cup milk (scant measure). 1/2 cup brown sugar. 1 tablespoon of molasses. 2 tablespoons of cinnamon. 1 tablespoon of cloves. One cup or a little more flour sifted with one teaspoon of baking pow...