FRICONDELLES.
Prepare cold veal or poultry as in the last receipt, add instead of
crumbs of bread, a French roll soaked in white gravy, mix with it
the same ingredients, and form it into two shapes to imitate small
chickens or sweetbreads; sprinkle with crumbs of bread, and place in a
frying-pan as deep as a shallow saucepan; when they have fried
enough to become set, pour enough weak gravy in the pan to cover the
fricondelles, and let them stew in it gently, place them both in
the same dish, and pour over any well thickened sauce that may be
selected.
More
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French Venison Pie.
Cut all the fat from the goose into small pieces and cook in a skillet with 1 cup of cold water. Let cook uncovered until the water has evaporated; then fry until brown. Sprinkle with salt and serve hot. ... French Waffles.
Mix 1/2 pound of flour with 1/2 pound of fresh butter; add 1/4 pound of sugar, 1 egg and 1 beaten yolk, 1 tablespoonful of sweet cream and some grated lemon peel. Mix thoroughly and mold the dough into small wreaths; brush the top with the yolk of an egg ... FRESH COD OR STRIPED BASS
Cut into pieces ready to serve, after which salt them for an hour. Into the fish kettle put a quantity of water, large onion sliced, carrot also sliced, turnip, celery root, and boil fifteen minutes. Add the fish and two tablespoons of butter, tiny piece ... FRESH MUSHROOMS À LA CRÈME
From MRS. I. L. REQUA, of California, Alternate Lady Manager. Mix half a teacupful of butter and two tablespoonfuls of currie powder thoroughly together and put into the chafing dish with one small onion cut fine; stew together four minutes and then add h... FRESH MUSHROOMS WITH EGGS
Peel nine good-sized mushrooms without using the stems and chop very fine; fry two tablespoons of butter and two finely chopped onions without browning. Add the mushrooms and steam them by covering the pan after seasoning with salt, pepper and paprika. Be... FRESH PRUNE CAKE (KUCHEN)
Line a greased biscuit-pan with some of the coffee cake dough. Roll the dough thin and let it come up on the sides of the pan, then set aside to rise. When risen, cut the prunes in halves (they must be the fresh ones, not dried), lay in rows thickly and c... FRESH STRAWBERRY ICING
1 cup confectioners' sugar 4 tablespoons cocoa white of 1 egg 1 teaspoon vanilla extract 1 teaspoon melted butter 1 tablespoon cream Add sugar and cocoa slowly to beaten egg white. Then add vanilla, melted butter and cream to make soft enough to spread on... FRICADELLE
Your scraps of meat must be cut small or roughly minced; add to them a little sausage-meat, about a quarter as much, and a slice of white crumb bread that you have dipped in water or milk, and well drained. If eggs are not too dear, add two eggs, mixing t... FRICANDEAU OF VEAL
Grill some slices of fat veal; cook some sliced tomatoes with butter, pepper and salt, on a flat dish in a pretty quick oven. Garnish the veal with the tomatoes laid on top of each slice, and pour _maître- d'hôtel_ butter over, made with butter, salt, c... FRICANDEAU OF VEAL.
Take a piece from the shoulder, about three to four pounds, trim it and form it into a well shaped even piece, the surface of which should be quite smooth; _piqué_ it thickly, put it into a stewpan with a couple of onions, a carrot sliced, sweet herbs, t... FRICASSEE CHICKEN
From MISS FLORIDE CUNINGHAM, of South Carolina, Lady Manager. Select a good fat hen, one pound of bacon strip, and one dozen whole black peppers, and boil together until quite done. Take them out of the pot, and put into the liquid left a pint and a half ... FRICASSEE OF CHICKEN
Singe, wash and clean chicken; cut into pieces as follows; two second joints, two drumsticks, two wings, breast cut into two pieces, backbone cut into four pieces. Wipe with piece of cheesecloth; season with salt and pepper and dredge in flour. Put into h... FRICASSEE OF LIVER
Half a Calf's Liver--3d. 1 1/2 oz. Butter--1 1/2d. 1 Carrot Lemon Juice--1/2d. 1 Onion 1 oz. Flour 1 pint of Gravy Parsley Pepper and Salt--1d. Total Cost--6d. Time--One Hour Wash and slice up the liver, and dip in the flour; fry ver... FRICASSEE OF PIGEONS
(For cold meats) Take a shallot or two, according to quantity of sauce needed, slice very finely, shred a little parsley, put both into the sauce-boat, with salt, pepper, and mustard to taste; add oil and vinegar in proportion of one dessert-spoonful of v... FRICASSEED EGGS
Take six hard-boiled eggs, remove shells. Roll them in flour, then in egg to which has been added one-half teaspoon of oil, one-half teaspoon of vinegar, a few drops of onion juice, one teaspoon chopped parsley, a little nutmeg and salt. When quite covere... FRICASSEES.
Beat up the yolks of four eggs with the juice of a fine lemon, a tea-spoonful of flour, and a little cold water, mix well together, and set it on the fire to thicken, stirring it to prevent curdling. This sauce will be found excellent, if not superior, in... FRICONDELLES.
Prepare cold veal or poultry as in the last receipt, add instead of crumbs of bread, a French roll soaked in white gravy, mix with it the same ingredients, and form it into two shapes to imitate small chickens or sweetbreads; sprinkle with crumbs of bread... FRIDAY'S FEAST
Every one likes this nourishing dish, and it is a cheap one. Peel some potatoes and cut them in rounds. In a fireproof dish put a layer of these, sprinkle them with flour, grated cheese, pepper, salt, a few pats of butter. Then some more potatoes, and so ... FRIED APPLES
Quarter and core five apples without paring. Put into a frying-pan one cup of sugar, one tablespoon of butter and three tablespoons of water. Let this melt and lay in the apples with the skin up. Cover and fry slowly until brown. ... FRIED BEEFSTEAK
Take third cut of chuck or the tenderloin. Have the spider very hot, use just enough fat to grease the spider. Lay in the steak, turning very often to keep in the juice, season with salt and pepper. Serve on a hot platter. ... FRIED CABBAGE
Cut one medium head of cabbage fine, soak ten minutes in salt water. Drain, heat three tablespoons of fat (from top of soup stock preferred), add cabbage, one sour apple peeled and cut up, caraway seed to taste, salt, paprika and one-half onion minced. Co... FRIED CAKES. MRS. J. C. JOHNSTONE.
Two cups of coffee A sugar, a small teaspoon of lard, one-half teaspoon of ginger; rub all together; add two eggs, one cup of sweet milk, three teaspoons of baking powder. Mix in enough flour so you can work it nicely on the board. Cut out with cutter h... FRIED CAKES. MRS. LOUISE JONES.
One cup sugar, one cup sweet milk, two eggs, two teaspoonfuls baking powder, two tablespoonfuls melted butter, flour enough to roll and cut. ... FRIED CHICKEN
Boil neck, gizzard and wing tips together until tender. Pour off excess of fat in pan in which poultry has been roasted; add enough stock from the gizzard and neck to make 3 cups of gravy. Chop gizzard, liver and heart and add; add 1 teaspoon finely cut o... FRIED CHICKEN WITH CREAM GRAVY
Cut one small spring chicken in pieces, dip each piece in a batter composed of 1 beaten egg, 1 cup of milk, a pinch of salt, 1/2 teaspoonful of baking powder, sifted with flour enough to form a batter. Dip the pieces of chicken in this batter, one at a ti... Fried Chicken, Maryland Style
Cut up a chicken, and season with salt, pepper and a little mace. Dip the pieces into beaten egg, then roll in flour and fry in lard and butter until brown. Take out the chicken and in the pan put a large piece of butter with a little flour. As soon as it... FRIED CHICKEN. MRS. J. ED. THOMAS.
Kill the fowls the night before; clean, cut and set on ice until needed the next day. Flour and sprinkle with salt and pepper; pour boiling water over it, and stew three-quarters of an hour. Add sufficient butter to fry a light brown. ... FRIED CRAYFISH
1 Crayfish--1s. French Frying Batter--2d. 1 teaspoonful Anchovy Frying Fat--1/2d. Total Cost--1s. 21/2 d. Time--3 Minutes Pick all the white meat from a crayfish, and cut it into pieces about two inches long and one inch broad. Make a frying b... FRIED CUCUMBERS
Daintily prepared fried cucumbers are immeasurably superior to fried egg plant and are especially nice with boiled chicken. Peel and slice the cucumbers lengthwise in about the same thickness observed with egg plant. Lay these slices in salt and water for... FRIED EGG PLANT
From MRS. JOHN S. BRIGGS, of Nebraska, Lady Manager. One teacup milk, three eggs, one pint green corn grated very fine, a little salt and as much flour as will make a slightly stiff batter; beat the eggs, the yolks and whites separately. To the yolks of t... FRIED EGGPLANT
Pare eggplant, cut in very thin slices. Sprinkle with salt, pile slices on a plate. Cover with a weight to draw out juice; let stand one hour. Dredge with flour and fry slowly in a little butter until crisp and brown, or dip in egg and cracker and fry in ... FRIED EGGPLANT
Pare the egg-plant, cut in slices one-half inch thick, sprinkle salt on slices; let stand under heavy weight several hours. Wipe slices dry with a napkin and dip in a mixture of white of one egg, and one tablespoon of water, then dip them in fine rolled b...