Stuffed Potatoes
Bake handsome, uniform potatoes, cut off the tops with a sharp knife,
take out the inside. Add to the scraped potato, butter, milk, pepper,
salt and a little grated cheese, fill the empty shells and heap above
the top. Grate a little cheese over this and set in the oven to brown.
Serve hot.
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Stuffed Dates
Remove the stones from a pound of fine dates, (cost ten cents,) by cutting them open at one side; remove the shells and skins from half a pound of almonds, (cost ten cents;) the skins can easily be rubbed off by first pouring boiling water on the al... Stuffed Dates
Stuffed dates are a most wholesome sweet, and quickly made, too. The dates must first be picked apart, washed in warm water and dried in an old napkin. Remove the seed from each with a sharp knife, slip a nut in its place, press together, and sift o... Stuffed Egg Plant
Take half a large egg plant, boil gently until tender, remove from the fire, take out the pulp carefully so as not to break the shell, leaving it about a quarter of an inch thick. Peel and stem a quarter of a pound of fresh mushrooms, chop very fine... Stuffed Eggs
MRS. W. CLINT. Three eggs, one teaspoon of butter, one teaspoon of parsley, two tablespoons minced ham. Boil the eggs for ten minutes; take off the shells, cut lengthwise, take out the yolks, mash them in a basin, add the butter melted, the mince... Stuffed Eggs
Boil six eggs hard, cut in half lengthwise, take out the yolks and mash them very fine; put aside a heaping teaspoonful of it, add to the rest two teaspoonfuls of butter, three teaspoonfuls of rich cream, a few drops of onion juice, and salt and pep... Stuffed Italian Squash
(Zucchini ripieni) For a description of the Zucchini see No. 32. To make the stuffed zucchini first cut them lengthwise in two halves and remove the interior pulp, leaving space enough for the filling. Take some lean veal (quantity in proport... Stuffed Lettuce
Use five clean heads of lettuce, wash thoroughly, open up the leaves and fill between with any highly seasoned meat--sweetbreads, chicken or veal preferred--or make a forcemeat stuffing. Tie up the heads, put into a saucepan with any good gravy, sto... Stuffed Onions
Boil onions one hour in slightly salted water, and remove the centers. Make a stuffing of minced liver or chicken in these proportions; to one pound of meat one third of a cupful of gravy milk or cream, one half-cupful of fine bread crumbs, one egg,... Stuffed Onions
(Cipolle ripiene) Boil six large onions for an hour. Then drain and skin. Remove the heart with the point of a knife. In the place of the heart place the stuffing made with 1/4 lb. ham or tongue, chopped and mixed with bread crumbs ground, two ta... Stuffed Peaches
(Pesche ripiene) Six big peaches not very ripe. Four or five lady-finger biscuits. Granulated sugar, three ounces. Two ounces sweet almonds with three peach kernels. Candied fruit (angelica) half an ounce. Cut the peaches in two par... Stuffed Peppers
Cut off the stem end of green bell peppers. Mince cooked chicken or use a can of shrimps, and mix with it almost an equal weight of bread crumbs, a large lump of butter, two or three tablespoonfuls of cream, salt and a sprinkle of parsley. Fill the ... Stuffed Peppers
If there is too little of the roast to serve sliced cold, it can be chopped fine, seasoned well with salt and pepper and moistened with the cold gravy. If the quantity is still too small, it can be increased by adding a beaten egg and half a cupful ... Stuffed Peppers No 1
Cut off the tops and remove the seeds. Cut in small pieces 8 or 10 tomatoes and cook with a little butter and onion until tender. Add some rice boiled in water or stock (or bread crumbs), and a little salt, then mix with the tomatoes. Add a little c... Stuffed Peppers No 2
Crumb 4 slices of bread and wet with 1/2 cup soup stock, small piece of butter, pinch of salt, a dash of pepper, seeds of the pepper and a tablespoonful of the chopped rind. Place in baking plate with very little water, and bake fifteen minutes in a... Stuffed Potatoes
Bake handsome, uniform potatoes, cut off the tops with a sharp knife, take out the inside. Add to the scraped potato, butter, milk, pepper, salt and a little grated cheese, fill the empty shells and heap above the top. Grate a little cheese over thi... Stuffed Potatoes
Bake some medium-sized potatoes; when done cut in half lengthwise, scoop out the inside, taking care not to break the skin. Mash the potato smooth and fine with butter and a little milk, season with salt and pepper to taste, heat thoroughly, fill th... Stuffed Potatoes
Wash good sized potatoes. Bake them and cut off tops with a sharp knife, and with a teaspoon scoop out the inside of each potato. Put this in a bowl with two ounces of butter, the yolks of two eggs, salt to taste, pepper and sugar. ... Stuffed Potatoes
8 good-sized potatoes. 20 button mushrooms. 2 hard-boiled eggs. 1 teaspoon salt. 1 teaspoon sweet herbs. 2 ounces butter. 1 tablespoon minced parsley. 1 tablespoon milk or cream. 2 tablespoons bread crumbs. 1/2 teaspoon pep... Stuffed Potatoes
Another way. 6 medium-sized potatoes. 3 tablespoons fine bread crumbs. 2 teaspoons sage. 1/2 teaspoon salt. 1/2 teaspoon pepper. 2 onions. 1 tablespoon cooked rice. 1 egg. 1 ounce butter. Proceed as in previous recipe, s... Stuffed Potatoes
If it is necessary to keep them any length of time, cut off the end of each potato, scrape out the inside, season with salt, pepper, a little butter, a small quantity of cream and to every three potatoes one egg, the white beaten stiff. After whippi... Stuffed Poularde
After trussing the bird rub it with lemon so it will keep of good color; now cover the breast with thin slices of bacon (these can be tied on). The poularde is put into a deep, thick saucepan and cooked with butter and aromatics in the oven. When it... Stuffed Rolls
(Pagnottelle ripiene) Take some rolls, and by means of a round opening on the top, as large as a half dollar piece or less, extract nearly all the crumb, leaving the crust intact, but not too thin. Wet inside and outside with hot milk, and when t... Stuffed Smelt
Ingredients of stuffing: 1/4 cup of melted butter; 1 cup of bread crumbs, 1 teaspoonful of chopped onion; 1/4 spoon of salt; 1/4 spoon of pepper and a few herbs. Bone the smelt, stuff and sew up. Roll in melted butter and fine bread crumbs. Bake abo... Stuffed Tomatoes
Cut off a transverse slice from the stem end of the tomato; scrape out the inside pulp and stuff it with mashed potatoes, bread crumbs, parsley and onions, or with any force meat, fish, or poultry well seasoned with butter, pepper and salt, moistene... Stuffed Tomatoes
(Pomodori ripieni) Select ripe middle-sized tomatoes, cut them in two equal parts and scoop out the inside seeds. Season with salt and pepper and fill the tomatoes with the following hash, in such a way as to make the stuffing come over the edge ... Stuffed Tomatoes
Remove seeds and centers from six tomatoes. Chop three green peppers and one onion and fry in butter until the onions begin to brown. Add a small lump of butter, some chopped nuts and dried bread crumbs, salt and pepper to season, and one third cup ... Stuffed Tomatoes
(Luncheon Dish.) 5 large tomatoes 1 tablespoon minced green (sweet) peppers minced onion 3 or 4 pork sausages 2 cups bread crumbs 1 teaspoon or tablespoon of minced parsley ... Stuffed Tomatoes (hot Entree)
MRS. JAMES LAURIE. Six tomatoes, three ounces cooked white meat of any kind, one small shallot, one teaspoon chopped parsley, pepper and salt, two tablespoons bread crumbs, one egg. Take out the centre from the tomatoes; cut the meat into very sm...