Oriental Stewed Prawns.
Beat 1-1/2 pounds of sugar and 1/2 pound of butter to a cream; add 4
yolks of eggs, a pinch of salt and nutmeg. Stir in 1/2 pound of flour,
4 ounces of currants, 2 ounces of chopped almonds, 1 tablespoonful of
citron and candied orange peel chopped fine. Add the whites beaten
stiff and bake in small well-buttered cake-tins until done; then cover
with a thin icing.
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ORANGE SHERBET
1/2 pint of gooseberry jam 4 tablespoonfuls of sugar 1 pint of water Juice of one lemon Mix all the ingredients together and freeze, turning slowly all the while. Serve in small glasses. This is usually served at Christmas dinner with ... ORANGE SHORT CAKE
From MRS. AUGUSTA TRUMAN, of California, Alternate Lady Manager-at-Large. Hull and rinse one quart of perfectly ripe berries; put in a bowl with one large cup of granulated sugar; cut--do not mash--with a silver spoon and set away in the ice-box for two h... ORANGE SOUFFLÉ
1 small bottle, or sixteen preserved marrons 1 quart of cream 4 ounces of sugar 4 tablespoonfuls of sherry 1 tablespoonful of vanilla Yolks of six eggs Put half the cream in a double boiler over the fire; when hot, add the ... ORANGE SOUFFLE. MRS. GEORGE TURNER.
Pare and slice eight oranges, boil one cup sugar, one pint milk, three eggs, one tablespoon corn starch. As soon as thick, pour over the oranges; beat the whites of eggs to a stiff froth; sweeten; put on top, and brown in oven. Serve cold. ... ORANGE WATER ICE
juice of 3 lemons 1-1/2 cups sugar 1 quart milk Mix juice and sugar, stirring constantly while slowly adding very cold milk. If added too rapidly, mixture will curdle. However, this does not affect quality. Freeze and serve. ... ORANGE WATER ICE
1/2 pint of grape juice 6 lemons 1 orange 4 tablespoonfuls of sherry 1/2 pound of preserved cherries or pineapple, or both mixed 1-1/2 pounds of sugar 1 quart of water Grate the yellow rind of the orange and one lemon into the s... ORANGE WATER ICE
From MRS. GOVERNOR EDWIN C. BURLEIGH, of Maine, Second Vice-President Board of Lady Managers. One quart grated pineapple, two heaping tablespoonfuls gelatine dissolved in hot water, one quart water, one quart sugar, juice of one large lemon, whites of two... ORANGEADE
Take four large, juicy oranges and six tablespoons of sugar Squeeze the oranges upon the sugar, add a very little water and let them stand for fifteen minutes; strain and add shaved ice and water, and a little lemon juice. ... ORANGES
Cut an orange in half crosswise. Place on an attractive dish, scoop out the juice and pulp with a spoon and sweeten if necessary. ... ORGEAT.
Beat three ounces of almonds with a table-spoonful of orange-flour water, and one bitter almond; then pour one pint of new milk, and one pint of water to the paste, and sweeten with sifted white sugar; half an ounce of gum-arabic is a good addition for th... Oriental Cabbage.
Cut thin slices from the round steak; then chop 1 onion, 2 tomatoes, some celery, parsley and 2 hard-boiled eggs and season with salt and pepper. Mix with butter and fine bread-crumbs; then spread the mixture on the steak, and roll up. Sprinkle with flour... Oriental Canapes.
Boil 1 cup of rice in salted water until soft; drain. Then grate Parmesan cheese and cover the rice with cheese. Let steam in the oven a few minutes; then pour over some highly seasoned tomato-sauce, and serve hot with fried veal chops. ... Oriental Pudding.
Boil the calves' feet in salted water until tender; then take out the bones. Fry 1 chopped onion in butter; stir in 1 tablespoonful of flour; add 1 cup of stock. Let boil with 1 bay-leaf, some parsley chopped fine and 1/4 cup of vinegar, salt and pepper t... Oriental Rabbit Pie.
Cut cold cooked fish into small pieces and mix with chopped hard-boiled eggs, a few sliced olives, capers and gherkins. Sprinkle with salt and pepper. Line the salad bowl with crisp lettuce leaves; add the salad and cover with a mayonnaise dressing. Garni... Oriental Stewed Prawns.
Beat 1-1/2 pounds of sugar and 1/2 pound of butter to a cream; add 4 yolks of eggs, a pinch of salt and nutmeg. Stir in 1/2 pound of flour, 4 ounces of currants, 2 ounces of chopped almonds, 1 tablespoonful of citron and candied orange peel chopped fine. ... Oriental Vegetable Curry.
Boil eggs until hard; remove the shells. Cut out the centres lengthwise; then chop cooked chicken to a fine mince; add the yolk of a raw egg and mix with cream. Season to taste with salt and pepper. Fill the eggs and dip them in beaten eggs and fine bread... ORNAMENTAL FROSTING
1 unbeaten egg white 1-1/2 cups confectioners' sugar 1 teaspoon vanilla extract Put egg white into shallow dish; add sugar gradually beating with wire whip until of right consistency to spread; add vanilla and spread on cake. ... OSTEND SOUP
Take a quart of bouillon or of meat extract and water. Fry in butter a carrot, a turnip, an onion, a small cabbage, all washed and chopped, and add half a teaspoonful of castor sugar. Put your soup to it and set on the fire. Let it simmer for twenty minut... OTHER FRUIT JUICES
Raspberry, blackberry and strawberry juice may be made by following the recipe for grape juice but doubling the quantity of sugar. For currant juice use four times as much sugar as for grape juice. ... OUR GRANDMOTHER'S SYLLABUB
From MRS. W. W. KIMBALL, of Chicago, Lady Manager. One tablespoon of sugar; the yolk of one egg beaten with sugar; beat the white separately, stiff; add four spoons of brandy to beaten yolk; put half the white into mixture; half a glass of cream; then put... OVEN FRIED FISH. MRS. JANE E. WALLACE.
Open and clean fish (white or bass). Have fish pan spread thick with butter, and lay fish in. Season with salt. Over this pour two well-beaten eggs, and dredge with flour. Bake three-quarters of an hour, and baste with butter and water. Garnish fish p... OX TONGUE
(A good and inexpensive dish) Cook the breast of veal in stock or in a little meat extract and water, with sliced carrots and onions, thyme, pepper, salt, three bay-leaves and three cloves. Let it stew for one hour in this, and then take it out. Take out ... OX TONGUE WITH SPINACH AND WHITE SAUCE
Put in an earthenware pot three shallots, finely minced; take a bit of garlic, cut it close and rub it round the side of the pot; put in as well a lump of butter, pepper and salt, and some rather fat gravy. Divide the loin and put six chops in to simmer f... OX-TONGUE À LA BOURGEOISE
Braise three pounds of beef upon twenty little onions, ten mushrooms, and two glasses of red wine, salt, pepper, thyme and bay-leaf; cook for one and one-half hours with not too hot a fire. After that, place the beef on an oval dish; keep it hot; stir two... OXFORDSHIRE PUDDING
1 pint Milk--2d. 1 1/2 oz. Rice--1/2d. 1 oz. Sugar Rind of Half a Lemon--1/2d. Total Cost--3d. Time--Two Hours. Wash the rice well, strain off the water and put it into a pie-dish. Mix in the sugar and the rind of the lemon; pour over the milk... OXTAIL SOUP
Wash two large oxtails and cut into pieces. Cut one onion fine and fry in one tablespoon of drippings. When brown, add oxtails to brown, then put into soup kettle with four quarts cold water. Add one tablespoon of salt, one tablespoon of mixed herbs, four... OYSTER BOUILLON
1 four pound fowl 3 quarts of water 1 onion 2 tablespoonfuls of sugar 1 teaspoonful of salt 1 bay leaf 1 saltspoonful of celery seed, or one half cupful of chopped celery 1 saltspoonful of black pepper Draw the chic... OYSTER CANAPES
1 cup cream. 4 tablespoonfuls of bread crumbs. 1 tablespoonful of butter. 3 dozen stewing oysters. Season with paprika, tiny pinch of nutmeg and salt. Boil the cream, add bread crumbs and butter. Chop oysters fine, add seasoning. Serve hot in pattie cups ...