PILAF (TURKISH STYLE)
Soak one cup of rice in cold water for one hour. Pour off the water, and
put the rice with two cups of soup stock and one-quarter of a white
onion on to boil. Stew until the rice absorbs all the stock. Stew
one-half can of tomatoes thoroughly and season with olive oil or
chicken-fat, salt and pepper. Mix it with the rice.
Sauté in chicken-fat to a light color, a jointed chicken slightly
parboiled, or slices of cold cooked chicken or turkey. Make a depression
in the rice and tomato, put in the chicken and two tablespoons of olive
oil or chicken-fat, and stew all together for twenty minutes. Serve on
a platter in a smooth mound, the red rice surrounding the fowl.
More
-
PICKLES--SPICED CUCUMBERS
24 medium-sized cucumbers. 6 medium-sized onions. 3 red peppers. 3 green peppers. Pare cucumbers, then cut in inch lengths. Slice onions and peppers quite thin. Place all in a large earthenware bowl and sprinkle over about 1/2 cup of table salt; mix all w... Pickling.
The best vinegar should always be used for pickling; in all cases it should be boiled and strained. The articles to be pickled should first be parboiled or soaked in brine, which should have about six ounces of salt to one quart of water. The spices used ... PIE CRUST
Soak one and a half matzoth and press dry; heat one tablespoon of fat and add the soaked matzoth. When dry add one-half cup of matzoth meal, two eggs, two tablespoons of sugar and one-eighth teaspoon of salt. Mix well and press into pie-plate with hands, ... PIE CRUST
From MRS. ALICE VINEYARD BROWN, of North Dakota, Alternate Lady Manager. Sift into a chopping bowl three small caps of flour; then with the knife chop in thoroughly one cup of lard, one-half cup of butter, that have been on ice for an hour; mix with four ... PIE CRUST (MERBERTEIG)
Rub one cup of butter to a cream, add four cups of sifted flour, a pinch of salt and a tablespoon of brown sugar; work these together until the flour looks like sand, then take the yolk of an egg, a wine-glass of brandy, one-half cup of ice-water and work... PIE CRUST. MRS. ELIZA DICKERSON.
With one cup of flour, use one tablespoonful of lard, and a little salt; cut the lard into the flour with a knife; use just enough cold water to stick it together; handle as little as possible. If wanted richer, add some butter when rolling out. ... PIES--FLAKY PIE CRUST
Have all the materials cold when making pastry. Handle as little as possible. Place in a bowl 3-1/2 cups flour, 3/4 teaspoonful salt and 1 cup good, sweet lard. Cut through with a knife into quite small pieces and mix into a dough with a little less than ... PIGEON AND CABBAGE ROLLS
Slice an onion and fry it in butter till it is brown; add pieces of pork and of mutton freed from fat and skin; cover them with water and throw into it any kinds of vegetables that you may have; but particularly sliced carrots and turnips and green cabbag... PIGEON PIE
Prepare as many pigeons as you wish to bake in your pie. Salt and pepper, then melt some fat in a stew-pan, and cut up an onion in it. When hot, place in the pigeons and stew until tender. In the meantime line a deep pie plate with a rich paste. Cut up th... PIGEON SOUP
Make a beef soup, and an hour before wanted add a pigeon. Boil slowly, with all kinds of vegetables, provided your patient is allowed to have them. Strain, add the beaten yolk of an egg, salt to taste. ... PIGEONS AND PARTRIDGES.
These may be boiled or roasted the same as chickens, only cover the breasts with thin slices of bacon; when nearly done, remove the bacon, dredge with flour, and baste with butter. They will cook in half an hour. ... PIGEONS.
To have a good appearance they should be larded and stuffed; glazing is also an improvement, they form a nice _entrée_; they may be stewed in a strong gravy; when done enough, remove the pigeons, thicken the gravy, add a few forcemeat and egg balls, and ... PIGS IN BLANKET. FRED. LINSLEY.
Take extra select oysters and very thin slices of nice bacon. Season the oysters with a little salt and pepper. Roll each oyster in a slice of bacon; pin together with a toothpick; roast over hot coals, either laid on a broiler, or fasten them on a meat... PIGS' TROTTERS IN BLANQUETTE
Use either sheep or pigs' kidneys. Cut them longways, so as to be able to take out the threads from the inside of them. Put some butter on to fry over a brisk fire and when it is browned, but not burnt, put in the kidneys for three or four minutes. Take t... PIKE WITH EGG SAUCE
Clean the fish thoroughly, and wash it in hot water, wipe dry and salt inside and out. If you heat the salt it will penetrate through the meat of the fish in less time. Take a kettle, lay in it a piece of butter about the size of an egg; cut up an onion, ... PILAF
Put two cups of water on to boil, add juice of two tomatoes and a pinch of salt. When boiling, add one cup of rice and let cook until the water has evaporated. Then add melted butter, mix well, and keep in warm place, covered, until ready to serve. ... PILAF (RUSSIAN STYLE)
Follow recipe below but substitute cooked lamb for the chicken, and add chicken livers fried and cut in small pieces. ... PILAF (TURKISH STYLE)
Soak one cup of rice in cold water for one hour. Pour off the water, and put the rice with two cups of soup stock and one-quarter of a white onion on to boil. Stew until the rice absorbs all the stock. Stew one-half can of tomatoes thoroughly and season w... Pilau
Chop sufficient cold boiled mutton to make one pint; mash fine three anchovies. Put two tablespoonfuls of butter into a saucepan, add one sliced onion, cook until the onion is soft and yellow, add a clove of garlic mashed, add to this the anchovies and a ... PILAUF
From SEÑORA TERESA ARMIJO DE SYMINGTON, of New Mexico. First prepare your puffs by the following recipe. Ingredients: Two cupfuls of milk, two of flour, two eggs and a piece of butter the size of an egg melted; a little salt; heat the eggs separately and... PINEAPPLE
Peel the pineapple, dig out all the eyes, then cut from the core downward, or chop in a chopping-bowl, and set on ice until ready to serve. Then sugar the fruit well, and form into a mound in a dish. Garnish the base well with leaves or small fruit of any... PINEAPPLE
Take off rind and trim. Cut into slices and divide into thirds. Fill into glass jars and dissolve sugar in water enough to cover the jars to overflowing, allowing half a pound of sugar to a pound of fruit, and pour this sweetened water over the pineapples... PINEAPPLE À L'ANVERS
Take sponge biscuits and arrange them on a dish, joining each to the other with jam. (You can make a square or a circle or a sort of hollow tower.) Pour your rum over them till they are well soaked. Then pour over them, or into the middle of the biscuits,... PINEAPPLE AND BANANA COCKTAIL
Take equal parts of banana and fresh or canned pineapple; cut into small cubes and cover with lemon or pineapple juice. Serve in glasses or orange shells placed on autumn leaves or sprays of green fern. ... PINEAPPLE CREAM
This is a delicious dessert, taught Mary by Aunt Sarah. She used 1 quart sweet cream, 1-1/2 cups sugar, beaten together. It was frozen in an ice cream freezer. She then pared and cut the eyes from one ripe pineapple and flaked the pineapple into small pie... PINEAPPLE FRITTERS
Soak slices of pineapple in sherry or white wine with a little sugar and let stand one hour. Drain and dip slices in batter and fry in hot oil. Drain on brown paper and sprinkle with powdered sugar. Fresh pears, apricots and peach fritters made the same a... PINEAPPLE HONEY
Pineapple honey was made in a similar manner to quince honey, using one large grated pineapple to one quart of cold water and three pounds of sugar. Boil 20 minutes. ... PINEAPPLE ICE
Make a syrup of four cups of water, two cups of sugar and boil fifteen minutes. Add one can grated pineapple and juice of six lemons. Cool and add four cups of ice-water. Freeze until mushy, using half ice and half salt. ... PINEAPPLE ICE CREAM
1 quart of cream 10 ounces of sugar Juice of 6 large oranges Grated rind of one orange Put the sugar, grated yellow rind of the orange and half the cream in a double boiler over the fire; when the sugar is dissolved, take from the f... PINEAPPLE JAM.
Peel, grate, and weigh the apple. Put pound to pound of pineapple and sugar. Boil it in a preserving kettle thirty or forty minutes. ... PINEAPPLE LEMONADE
Pare and grate a ripe pineapple; add the juice of four lemons and a syrup made by boiling together for a few minutes two cups of sugar and the same quantity of water. Mix and add a quart of water. When quite cold strain and ice. A cherry, in each glass is... PINEAPPLE PIE, No. 1
Line your pie-plate with a rich paste, slice pineapples as thin as possible, sprinkle sugar over them abundantly and put flakes of sugar here and there. Cover and bake. You may make pineapple pies according to any of the plain apple pie recipes. ... PINEAPPLE PIE, No. 2
Pare and core the pineapple and cut into small slices and sprinkle abundantly with sugar and set it away in a covered dish to draw enough juice to stew the pineapple in. Bake two shells on perforated pie-plates of a rich pie dough. When the pineapple is s... PINEAPPLE SHERBET
From MRS. M. D. OWINGS, of Washington, Lady Manager. Take twelve fine, sound apricots; wipe carefully, cut them in two, remove the stones, and put them in a vessel with half a pound of powdered sugar, mashing them thoroughly. Then take two ounces of bitte...