FILLED LEMONS
Select good-sized lemons; cut off tip to stand the lemon upright; cut
top for cover. Scoop out all the lemon pulp, and put in a bowl; put
shells in a bowl of cold water. For six lemons take one box of boneless
sardines, six anchovies, and two green peppers, cut very fine. Wet with
lemon-juice until moist; fill in shells after wiping dry; insert a
pimento on top; put on cover of lemon; serve on doily with horseradish
and watercress.
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FIG DESSERT
Soak two cups white figs overnight. In the morning boil slowly until tender, add two cups of sugar and boil until a thick syrup is formed. Line a dish with sponge cake or lady fingers; pour the figs in the centre and cover with whipped cream that has been... FIG ENVELOPES
2 cups flour 3 teaspoons Dr. Price's Baking Powder 1/2 cup sugar 3/4 teaspoon salt 1 cup milk 1 egg 2 tablespoons shortening 1/2 cup currants Sift together flour, baking powder, sugar and salt; add milk, well-beaten egg and melted shortening; add currants... FIG FILLING
One pound of figs chopped fine, one cup of water, one-half cup of sugar; cook all together until soft and smooth. ... Fig Filling for Cake
Chop together one pound of dried figs and one cup of seeded raisins. Add the juice and grated rind of a lemon and sugar to taste. Pour over the mixture a cup of water and heat thoroughly, mixing it over the fire. Spread between layers of white cake. ... FIG FILLING FOR CAKE.
Stew one-half pound of chopped figs in a syrup made of one-fourth cupful of water and half cupful of sugar. Spread this when it is quite thick. It is excellent. Another nice filling may be made by using raisins instead of figs, treating them in the sam... FIG PUDDING. MRS. B. B. CLARK.
One-half pound figs, one-fourth pound grated bread, two and one-half ounces powdered sugar, three ounces butter, two eggs, one cup milk. Chop the figs fine; and mix first with the butter; add the other ingredients by degrees. Put in a buttered mold, spri... FIG SANDWICHES
Remove the stems and chop the figs fine. Put in a double boiler with a little water and cook until a paste is formed. Add a few drops of lemon juice; set aside; when cool spread on thin slices of buttered bread. ... FIG SAUCE
Stew figs slowly for two hours, until soft; sweeten with loaf sugar, about two tablespoons to a pound of fruit; add a glass of port or other wine and a little lemon juice. Serve when cold. ... FIG TARTS. MRS. T. H. LINSLEY.
Make a puff paste; roll about twice the thickness you would for pie. Bake in forms cut with the lid of a pound baking powder can; score in eight parts about one-half inch deep; turn every other one to the center; pinch them together to hold the filling. F... FILET OF BEEF
From MRS. MYRA BRADWELL, of Chicago, Lady Manager. Three eggs; four tablespoonfuls olive oil; one and one-half teaspoonful of mustard; one teaspoonful black pepper; one teaspoonful salt; juice of one lemon; two tablespoonfuls of vinegar; one tablespoonful... Filet of Beef a la Rossini
Braise a larded filet of beef with what vegetables are in season. Put in a saucepan and moisten while cooking with a bottle of good claret or sherry. When done garnish the meat with macaroni prepared as follows: Boil one-half pound of macaroni, cut into t... Filet of Sole a la Bohemian
Cut a sole or flounder into four filets. Roll each one up, stuffing with a mixture of sal piquant sauce. Roll around each a thin slice of pork and fasten with a skewer. Stand on end in a baking pan and put a small piece of butter and a slice of lemon on e... FILLED CABBAGE
Take a large, solid head of cabbage; take off the large top leaves, and scoop out the centre of the cabbage so as to leave the outside leaves intact for refilling. Chop your cabbage fine as for slaw; take a quarter of a loaf of stale bread, soak it in wat... FILLED COOKIES
4 tablespoons shortening 1 cup sugar 1/4 cup milk 1 egg 2 cups flour 3 teaspoons Dr. Price's Baking Powder 1/4 teaspoon salt 1/2 cup cocoa Cream shortening and sugar together; add milk and beaten egg; mix well; sift flour, baking powder, cocoa and salt to... FILLED FISH--TURKISH STYLE
No. 1. Bone some fat fish, boil in salt and water; when done take a little of the fish soup, one egg, beat until light, add gradually the juice of one-half lemon. ... FILLED LEMONS
Select good-sized lemons; cut off tip to stand the lemon upright; cut top for cover. Scoop out all the lemon pulp, and put in a bowl; put shells in a bowl of cold water. For six lemons take one box of boneless sardines, six anchovies, and two green pepper... FILLED MATZOTH KLEIS
Prepare a matzoth dough as for the soup kleis. Make round flat cakes of it with your hands, and fill with cooked prunes (having previously removed the kernels). Put one of the flat cakes over one that is filled, press the edges firmly together and roll un... FILLED TONGUE
Take a pickled tongue, cut it open; chop or grind some corned beef; add one egg; brown a little onion, and add some soaked bread; fill tongue with it, and sew it up and boil until done. ... FILLET DE SOLE À LA CREOLE
Fillet some large flounders, and have fishman send you all the bones; put the bones on to boil; wash, dry, and season the fillets; roll them (putting in some bits of butter), and fasten each one with a wooden toothpick. Strain the water from the bones; th... FILLET OF BEEF À LA BRABANCONNE
Braise your shoulder of lamb; that is, put it in a closely covered stewpan, in a good brown sauce or gravy with the vegetables, to be served with it. It is the lid being closed that makes the meat take some flavor from the vegetables. To do it in the Belg... FILLET OF SOLE À LA MOUQUIN
Thoroughly wash and pick over a pound of spinach, put it over the fire with no more water than clings to the leaves and cook for ten minutes; at the end of that time drain the spinach and chop it fine. Have ready thin fillets of flounder, halibut, or whit... FILLETED FISH, WITH WHITE SAUCE AND TOMATOES
Boil the filleted soles in water. Make a sauce with butter. One spoonful of flour--milk, pepper and salt, powdered cheese (Cheddar). Boil it, adding some washed and chopped mushrooms and a little cream. Put the filets on a dish and pour them over the sauc... FILLETED SOLES AU FROMAGE
Take all the trimmings of two good sized haddocks, cover them with milk and water, and put them to simmer. Add chopped parsley, a chopped shallot, pepper and salt. Cut each fish in half across, and lay them in the bottom of a pie dish, sprinkle breadcrumb... FILLETS A LA ORLY
2 Bream--8d. Lemon Juice Parsley Half an Onion 1/2 pint Tomato Sauce Pepper and Salt--3d. Total Cost--11d. Time--5 Minutes Fillet the fish and lay them in a dish; sprinkle them well with lemon juice, pepper, salt and parsley. Lay over them... FILLETS OF EGGS
6 eggs 4 tablespoonfuls of good stock 1/2 teaspoonful of salt 1 saltspoonful of pepper Beat the eggs with the stock, add the salt and pepper. Turn them into a buttered square pan, stand this in another of boiling water, and cook in the oven ... FILLETS OF FISH.
Fillets of salmon, soles, &c., fried of a delicate brown according to the receipt already given, and served with a fine gravy is a very nice dish. If required to be very savory, make a fish force-meat, and lay it thickly on the fish before frying; fillets... FILLING
1/2 cup shortening 1 cup sugar whites of 3 eggs 1/2 cup milk 1 teaspoon vanilla extract or 1/2 teaspoon almond extract 1-3/4 cups flour 2 teaspoons Dr. Price's Baking Powder Cream shortening; add sugar and unbeaten white of one egg; add the milk very slow... FILLING
1/3 cup shortening 1 cup sugar 1 egg 1/2 cup milk 1 teaspoon vanilla extract 3-1/2 cups flour 4 teaspoons Dr. Price's Baking Powder Cream shortening; add sugar, beaten egg, milk and vanilla; add flour, salt and baking powder, which have been sifted togeth... FILLING FOR CHRIMSEL
This is made of unblanched, pounded almonds, grated apples, chopped raisins, brown sugar, plenty of cinnamon and the grated rind of a lemon. Mix the ingredients together and fill the hollowed out center of the chrimsel with them. Then place one chrimsel u... FILLING FOR ORANGE CAKE.
Grated rind and juice of half an orange, half the white of one egg, beaten stiff. Add pulverized sugar until stiff enough to spread between cakes and on top. (About two cups of sugar were used.) ...