PLAIN SAUCE HOLLANDAISE
Make English drawn butter and add to it, when done, the yolks of two
eggs beaten with two tablespoonfuls of water; cook until thick and
jelly-like, take from the fire and add one tablespoonful of tarragon
vinegar or the juice of half a lemon.
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Plain Corn Dodgers
2 eggs 1 cupful of sour milk 1 cupful of water 2 cupfuls of white corn meal 1 cupful of flour 1/2 teaspoonful of salt 1 level teaspoonful of baking soda 1 teaspoonful of baking powder Beat the eggs, without separating, until very, very light. Dissolve the... PLAIN CUSTARDS
A quart of milk or cream. The yoke only, of sixteen eggs. Six ounces of powdered white sugar. A large handful of peach-leaves or half an ounce of peach kernels or bitter almonds, broken in pieces. A table-spoonful of rose-water. A nutmeg. Bo... Plain Farina Pudding
2 cupfuls of cold left-over farina porridge 1/2 cupful of cranberries 1/2 cupful of sugar It is wise to pour the porridge into a mold as soon as you finish breakfast. At serving time turn this out in a glass dish, pour over the cranberry that has been pre... PLAIN FRITTER BATTER
Fritters are served as an entree, a vegetable or a sweet, according to the ingredients used. The foundation batter is much the same for all fritters, and, with some additions the first recipe given can be used for many varieties. Fritters and doughnuts sh... PLAIN FROSTING
To one cup of confectioner's sugar add some liquid, either milk or water, to make it the right consistency to spread, flavor with vanilla. Instead of the water or milk, orange juice can be used. A little of the rind must be added. Lemon juice can be subst... PLAIN FRUIT CAKE. MRS. R. H. JOHNSON.
One cup sugar, one-half cup butter, three cups flour, one cup water, two eggs, one teaspoonful baking powder, one pound seeded and chopped raisins; nutmeg, cinnamon, and citron to taste. ... PLAIN OMELET
To make an omelet for breakfast or luncheon for two persons, take three eggs, three tablespoons of sweet milk and a saltspoon of salt. Whip the yolks of the eggs, the milk and salt to a light foam with an egg whip. Slowly add the yolk mixture to the white... PLAIN OMELET
1/4 pound dried beef 3 eggs 3 tablespoons milk or water 1 tablespoon butter Cover beef which has been picked into small pieces with cold water, heat but do not boil. Drain. Melt batter in frying pan; add beef and eggs, which have been beaten with the milk... PLAIN OMELET WITH EIGHT EGGS
From MRS. LANA A. BATES, of Nebraska, Alternate Lady Manager. After removing all soft berries, wash thoroughly; place for about two minutes in scalding water, remove, and to every pound of fruit add three-quarters of a pound of granulated sugar and a half... PLAIN OMELETTE. MRS. C. H. WILLIAMS.
Stir into the well beaten yolks of four eggs one-half tablespoonful of melted butter, a little salt, one tablespoonful of flour mixed smooth in one cup of milk; beat together well, and then stir in lightly the whites, beaten stiff; pour into buttered skil... PLAIN PASTRY
A small amount of Dr. Price's Baking Powder will make pastry lighter, more tender and more digestible. Pastry should rise in baking to double its thickness, and be in light, flaky, tender layers. The novice must learn to handle it lightly and as little as... PLAIN PUFF PASTE.
Mix a pound of flour into a stiff paste with a little water, first having rubbed into it about two ounces of butter, then roll it out; add by degrees the remainder of the butter (there should be altogether half a pound of butter), fold the paste and roll ... PLAIN RHUBARB PIE
Line a pie-tin with rich crust, skin rhubarb and cut into half-inch pieces a sufficient quantity to fill 3 cups. Mix together 1 cup of sugar and 1/4 cup of flour. Place a couple tablespoonfuls of this on the bottom crust of pie. Mix sugar and flour remain... PLAIN SAUCE HOLLANDAISE
Make English drawn butter and add to it, when done, the yolks of two eggs beaten with two tablespoonfuls of water; cook until thick and jelly-like, take from the fire and add one tablespoonful of tarragon vinegar or the juice of half a lemon. ... PLAIN SCRAMBLED EGGS
Put two tablespoonfuls of butter in a shallow frying pan. Add a tablespoonful of water to each egg. Six eggs are quite enough for four people. Add a half teaspoonful of salt, and a saltspoonful of pepper. Give two or three beats--enough to break the eggs;... PLAIN SHORT CRUST.
Put half a pound of fresh butter to a pound of flour, add the yolks of two eggs and a little powdered sugar, mix into a paste with water, and roll out once. EGG PASTE, CALLED IN MODERN COOKERY NOUILLES. This is formed b... PLAIN STUFFING.
Take stale bread; cut off the crust; rub very fine, and pour over it as much melted butter as will make it crumble in your hand. Salt and pepper to taste. To this you can add one good-sized onion (chopped fine), a cup of raisins, or a little sage. ... PLAIN WAFERS
Sift one cup of flour and one teaspoon of salt together. Chop in one tablespoon of butter, and add milk to make a very stiff dough; chop thoroughly and knead until smooth; make into small balls and roll each one into a thin wafer. Place in shallow greased... PLAIN WHEY.
Put into boiling milk as much lemon juice or vinegar as will turn it, and make the milk clear, strain, add hot water, and sweeten. ... Plain White Cake
Put one cupful of cold boiled rice in a little sieve or colander and stand it over the tea kettle where the steam will pass through it. Chop fine any left-over fruit at hand, an apple, pear, plum, banana, and the pulp of an orange; they may be all mixed t... PLANKED FISH
Clean, removing head and tail (unless the fish are small); wash with cold water and dry on piece of cheesecloth; sprinkle with salt, pepper and flour on both sides. Heat one tablespoon bacon drippings or other fat in heavy pan over hot fire. Put in fish; ... PLANKED SHAD
After eating planked shad no one will wish to have it served in any other manner, as no other method of preparing fish equals this. For planked shad, use an oak plank, at least two inches thick, three inches thick is better. Planks for this purpose may be... PLOMBIERE
1 quart of cream 1 pint of orange juice 1/2 box of gelatin 3/4 pound of sugar Yolks of six eggs Cover the gelatin with a half cupful of cold water and soak for a half hour. Add a half cupful of boiling water, stir until the gelatin ... PLUM CONSERVE, No. 1
Wash five pounds of blue plums or German Prunes, cut them in halves and remove the stones. Peel four oranges, slice them fine and cut each slice in half. Cut the rind of two of the oranges into small squares, add one pound of seeded raisins. Take a measur... PLUM CONSERVE, No. 2
Wash three pounds of German prunes, remove the stones and cut them into small pieces. Mix one pound of seeded raisins, two oranges cut in small pieces, the juice of two lemons, one pound English walnuts broken in chunks, and three pounds of sugar. Place a... PLUM KNOEDEL (HUNGARIAN)
Boil several potatoes, mash, mix with one egg yolk, a little salt and enough flour to make a dough soft enough to hold the impress of the finger. Roll out and cut into four-cornered pieces; in each square place a German plum which has had the pits removed...