STUFFED HERRING
Make a dressing of two tablespoons of bread crumbs, one tablespoon of
chopped parsley, two tablespoons of butter, juice of one-half lemon, and
pepper and salt to taste. Add enough hot water to make soft. Fill the
herrings, roll up, tie in shape. Cover with greased paper and bake ten
to fifteen minutes.
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STUFFED CAULIFLOWER
Very often you will find that you cannot use all your lettuces, that they have begun to bolt and are no good for salad. This is the moment to cook them. Discard any bad leaves and wash the others carefully. Boil them for twelve minutes, take them off the ... STUFFED CHICORY
This dish comes from the French border of Belgium; it tastes better than you would think. Take a pound of beef sausages, and preferably use the small chipolata sausages. (What a delightful thing if the English would make other kinds of sausages as well as... STUFFED CONGER EEL.
1 Eel--1s. 3 oz. Veal Seasoning--2d. 1 1/2 oz. Flour Pepper and Salt--1/2d. 1 1/2 oz. Butter--1d. Total Cost--1s. 31/2 d. Time--One Hour Make the veal seasoning by recipe given elsewhere; sew it into the eel and put it into a deep dish. Just... STUFFED CUCUMBERS
Cut four cucumbers in half lengthwise; remove the seeds with a spoon, lay the cucumbers in vinegar overnight; then wipe dry and fill with a mixture made from one cup pecans or Brazil nuts chopped, six tablespoons of mashed potatoes, one well-beaten egg, o... STUFFED DATES
Make a cut the entire length of dates and remove stones. Fill cavities with English walnuts, blanched almonds, pecans or with a mixture of chopped nuts, and shape in original form. Roll in granulated sugar or powdered sugar and serve on small plate or bon... Stuffed Egg Plant
String beans, cauliflower, carrots, beets, peas and even a cold boiled potato may all be cut into neat pieces, mixed together, and served on lettuce leaves, dressed with French dressing as a salad. One cold boiled beet may be used as a garnish for a potat... STUFFED EGGS
Hard boil eggs, drop into cold water, remove shells, cut each in half lengthwise. Turn out yolks into a bowl. Carefully place whites together in pairs, mash yolks with back of a spoon. For every six yolks put into bowl one tablespoon melted butter, one-ha... STUFFED EGGS
This is made quite differently. Cook the asparagus-tops in salt and water and drain them. Roll them in a little bechamel sauce. Break your eggs into the pan into which you have put a little butter; stir them with a fork in your left hand, adding salt and ... STUFFED EGGS
From MISS MARY E. BUSSELLE, of New Jersey, Lady Manager. Four eggs, well beaten; four tablespoons milk; two tablespoons melted butter. Bake in a quick oven, in buttered round jelly tins, and when browned, turn half over and send to the table hot. ... STUFFED EGGS.
Boil eggs for twenty minutes; then drop in cold water. Remove the shells, and cut lengthwise. Remove the yolks, and cream them with a good salad dressing. Mix with chopped ham, or chicken, or any cold meat, if you choose. Make mixture into balls, and ... STUFFED FIGS
Cut a slit in the side of dried figs, take out some of the pulp with the tip of a teaspoon. Mix with one-fourth cup of the pulp, one-fourth cup of finely-chopped crystallized ginger, a teaspoon of grated orange or lemon rind and a tablespoon of lemon juic... STUFFED FLATHEAD
1 Flathead--9d. 2 oz. Forcemeat--2d. 1 gill Gravy 1 oz. Dripping--1d. Total Cost--1s. Time--Half an Hour Take a little veal forcemeat and season nicely. Sew this into the flathead and truss it into the shape of the letter S. Rub some dripping ... STUFFED GOOSE NECK
Remove the fat skin from the neck of a fat goose, being careful not to put any holes in it. Clean carefully and sew up the smaller end and stuff through larger end with the following: Grind fine some pieces of raw goose meat (taken from the breast or legs... STUFFED GREEN PEPPERS
From MRS. M. R. LEE, of Mississippi, Lady Manager. Wash, scrape, and slice about half an inch thick; have a skillet prepared with half pint hot water and a tablespoon butter; add the parsnips, season with salt and pepper, cover closely and stew until the ... STUFFED HERRING
Make a dressing of two tablespoons of bread crumbs, one tablespoon of chopped parsley, two tablespoons of butter, juice of one-half lemon, and pepper and salt to taste. Add enough hot water to make soft. Fill the herrings, roll up, tie in shape. Cover wit... STUFFED PEPPERS
Select six tender, sweet peppers. Soak in water bread crumbs sufficient to make one pint when the water is pressed out; mix with one-fourth teaspoon basil, herbs and two teaspoons of salt, add two tablespoons of butter. Cut off the stem end of each pepper... STUFFED POTATOES
Take as many potatoes as are needed; when done, cut off one end and take out inside; mash this and mix with it one tablespoon of butter, a sprig of parsley, pepper, salt, and enough milk to make quite soft. Put back in tine potato skins and brown in oven ... STUFFED POTATOES
Mix 1/3 cup grated American cheese with creamed potatoes. Put into baking dish, cover with buttered bread crumbs and grated cheese, and bake in oven until brown. ... Stuffed Potatoes
Cold baked potatoes will be converted at once into stuffed potatoes, and put aside for rewarming. Two cold boiled potatoes will make a comfortable dish of hashed browned potatoes, or may be served with cream sauce or au gratin. ... STUFFED PRUNES
Take one pound of best prunes, stone and soak in sherry for about an hour (do not cover with the wine). Fill prunes with one large browned almond and one-half marshmallow or with another prune, roll in granulated sugar, and when all are finished, put in o... STUFFED PRUNES OR DATES
Blanch almonds by putting into boiling water for a few minutes. Remove skins, dry well and brown in heated oil or butter on top of stove or in oven. Take from fire when very light brown, as they continue to color after removing from fire. Drain well on br... STUFFED SHOULDER OF VEAL
Have the blade removed, and fill the space with a stuffing made of bread crumbs, thyme, lemon juice, salt, pepper to taste and one egg, also chopped mushrooms if desired. Sew up the opening, press and tie it into good shape and roast. The stuffing may be ... STUFFED TOMATOES
Select tomatoes of uniform size, cut a slice from the stem end and scoop out a portion of the pulp. Have in readiness a dressing made from grated bread crumbs, parsley, a slice of minced onion, a high seasoning of salt and paprika and sufficient melted bu... STUFFED TOMATOES
Select round, very firm and even sized tomatoes, cut off the top (reserve to use as a cover), scrape out the inside, being very careful to not break the tomato. Fill each tomato with some finely prepared "cold slaw," cover with the top of the tomato, lay ... STUFFED TOMATOES
Clean well the carrots, cut them in dice, and wash them well. Put them on the fire with enough water to cover them, a bit of butter, an onion well minced, salt and pepper and a dessert-spoonful of powdered sugar. Place the dish in the oven for at least an... STUFFED VEAL LIVER, OR LIVER À LA PANIER D'OR
Egg and breadcrumb some thick slices of veal; fry and garnish with boiled macaroni cut in small pieces, with ham, mushrooms, truffles, all cut in Julienne strips, pepper, salt, and a little tomato sauce. Mix all these well together, and serve very hot. ... STUFFED YELLOW TOMATOES
Take small yellow tomatoes, scrape out the centre and fill with caviar. Serve on lettuce or watercress. ... SUCCOTASH
Mix equal parts of corn, cut from the ear, and any kind of beans; boil them separately; then stir them lightly together, and season with butter, salt, and pepper and add a little cream if convenient. ...