TAPIOCA CREAM. MRS. O. W. WEEKS.
Soak one teacup of tapioca in water over night. In the morning, set
one quart of milk in a kettle of boiling water, and let it come to a
boil. Stir the yolks of three eggs into the tapioca, with one cup of
sugar; let it boil a few minutes. Beat the whites of the eggs stiff
and put on the top of the cream. Serve cold.
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SWISS PATES
Cold Roast Veal, Fowl, or Lamb--6d. Half a Stale Loaf--1 1/2d. Sweet Herbs or Parsley--1d. 1 Egg--1d. 1 gill Melted Butter Pepper and Salt Hot Fat--1d. Total Cost--101/2 d. Time--5 Minutes. Mince the meat very finely, season with any for... Swiss Peach Custard.
Cut thin slices of fresh bread. Chop ham with the yolks of 2 hard-boiled eggs; add some made mustard and fresh butter and a dash of pepper. Mix all well and spread between the slices of bread. Serve on a folded napkin and garnish with sprigs of parsley. ... Swiss Pie.
Beat 1 cup of sugar with 1/2 cup of butter to a cream; add 2 beaten eggs, a pinch of salt, 1/2 cup of milk and the grated peel of 1/2 lemon. Add enough sifted flour with 1 teaspoonful of baking-powder to make a soft biscuit dough. Put on a well-floured ba... Swiss Pot Roast.
Cook 1 pound of prunes in a large saucepan with sliced lemon, a piece of stick cinnamon and brown sugar. Soak 1/2 loaf of bread in water; press out dry. Add 3 eggs, 1/4 teaspoonful each of cinnamon, cloves and allspice. Add flour sifted with a teaspoonful... Swiss Potato Dumpling.
Peel and core the apples and fill the space with currants. Sprinkle with sugar, cinnamon and grated lemon peel, and cover each apple with a rich pie-paste. Lay on a well-buttered pie-dish and let bake until done. Serve with wine sauce. ... Swiss Roast Turkey.
Clean and season a goose and stuff with oysters well seasoned with salt, pepper, parsley, thyme and bits of butter rolled in fine bread-crumbs. Put in a baking-dish. Pour over the oyster liquor and a little hot water; let bake until done. Baste as often a... SWISS SOUFFLE
Allow one egg to each person. Have everything in readiness. The maraschino cherries must be drained free from the liquor. Separate the eggs. Beat the whites until they are stiff. Add a level tablespoonful of powdered sugar to each white, and beat until dr... Swiss Steak.
Clean and pick 3 dozen prawns. Heat some dripping in a large saucepan; add the prawns, 1 chopped onion, salt, pepper and 1 teaspoonful of curry-powder. Add 1 pint of stock and let simmer half an hour until tender. Serve on a border of boiled rice; garnish... Swiss Veal Pie.
Boil a fat hen well seasoned with salt, pepper, 1 sliced onion, 2 green peppers and 2 cloves of garlic. Remove the chicken and chop fine and mix with chopped parsley, the grated rind of 1/2 lemon, 1/2 teaspoonful of paprica and a pinch of nutmeg. Add a li... SYDNEY SOUP
1/2 doz. Tomatoes--2d. 1 Carrot 2 Small Onions 12 Peppercorns 1 fagot Herbs 1/2 teaspoon Salt 2 quarts Stock--1 1/2d. 1 oz. Butter--1d. 1 oz. Cornflour and 1/2 oz. Tapioca--1d. 1 cup of Green Peas--2d. Curry Powder 1/2 teaspoonful o... Take Kentish Cherries Or Morella And Tye Them In Bunches With
a Thread, about a Dozen in a Bunch; and when you have dry'd your other Cherries, put the Syrup that they come out of to your Bunches; let them just boil, cover them close, the next Day scald them; and when they are cold, lay them in Sieves in a cool O... TAMALES DE CHILE
Lomismo que con arroz, con la excepcion que en lugar de arroz se le echan tomates. ... TAMALES DE DULCE
From MRS. SOLOMON THATCHER, JR, of Illinois, Lady Manager. Take choice Seville oranges, remove carefully about one-third of the orange, leaving a strip one-half inch wide to form a handle. From this improvised orange basket carefully scoop all the pulp, l... TAMARIND WHEY.
Boil three ounces of tamarinds in two pints of milk, strain off the curds, and let it cool. This is a very refreshing drink. ... TAPIOCA CREAM. MRS. O. W. WEEKS.
Soak one teacup of tapioca in water over night. In the morning, set one quart of milk in a kettle of boiling water, and let it come to a boil. Stir the yolks of three eggs into the tapioca, with one cup of sugar; let it boil a few minutes. Beat the whi... TAPIOCA CUSTARD
Soak four tablespoons of tapioca overnight in one quart of sweet milk. In the morning beat the yolks of three eggs with one cup of sugar. Put the milk and tapioca on in a double boiler, adding a pinch of salt; when this comes to boiling point stir in the ... TAPIOCA CUSTARD
Four tablespoonfuls of pearl tapioca soaked in cold water over night. The next morning drain the tapioca, boil 1 quart of sweet milk, beat the yolks of 4 eggs light, stir them into the tapioca, adding 4 tablespoonfuls of sugar. Beat all together and gradu... TAPIOCA MERINGUE
1 pint Milk--2d. 1 1/2 oz. Tapioca--1/2d. 1 oz. Sugar--1/2d. Whites of 2 Eggs--1d. Flavouring--1/2d. 1 oz. Beef Suet--1/2d. Total Cost--5d. Time--Two Hours. Wash the tapioca well in cold water, strain off the water, and put it into a pie d... TAPIOCA PUDDING
1/2 cup chopped suet 1/2 cup seeded raisins 1/2 cup currants 1-1/2 cups grated bread 1 cup flour 2 teaspoons Dr. Price's Baking Powder 1/2 cup brown sugar 2 cups milk Mix ingredients in order given; beat well. Put into greased mold; place in covered sauce... TAPIOCA PUDDING, WITH APPLES. MRS. DR. FISHER.
Soak one teacup of tapioca and one teaspoon of salt in one and one-half pints of cold water for five hours; keep in a warm place but do not cook. Two hours before dinner, pare and core six large apples; place them in a pudding dish; fill the cavities mad... TAPIOCA SOUP
2 oz. Tapioca--1d. 1 Onion 1 Carrot 3 quarts Bone Stock--1/2d. Boil the onion and carrot in the stock for twenty minutes. If the stock is not a good colour put in half a teaspoonful of burnt sugar. Strain out the vegetables, wash the tapioca in co... TARRAGON SAUCE
Add two tablespoonfuls of tarragon vinegar to an English drawn butter. ... TART DE MOY.
Soak three-quarters of a pound of savoy biscuits in a quart of milk; add six ounces of fresh butter, four eggs, one ounce of candid orange peel, the same quantity of lemon peel, and one ounce of citron, mix all well together; sweeten with white sugar, and... TARTAR SAUCE
From MRS. JAMES R. DOOLITTE, JR. of Chicago, Lady Manager. One large tablespoonful butter; two small tablespoonfuls flour; two eggs. Put the butter in a tin pan over boiling water; when melted, stir in flour. When thoroughly and smoothly mixed, add enough... TARTLETS
Roll puff paste one-eighth of an inch thick; cut it into squares; turn the points together into the middle and press slightly to make them stay. Bake until thoroughly done; place a spoonful of jam in the centre of each; cover the jam with meringue and bro... TARTLETS.
Make a very rich light puff paste, and roll it out to half an inch of thickness; it should be cut with fluted paste-cutters, lightly baked, and the centre scooped out afterwards, and the sweetmeat or jam inserted; a pretty dish of pastry may be made by cu... TCHORBA--TURKISH SOUP
Take one pound of meat, cover with water and boil till meat is tender. Boil rice in another pan until it is creamy, when ready to serve, add one beaten egg and juice of half a lemon. Broken rice is best for this dish. ... TEA
Scald the tea-pot. Allow one teaspoon of tea to each person, and one extra. When the water boils, pour off the water with which the pot was scalded, put in the tea, and pour boiling water over it. Let it draw three minutes. Tea should never be allowed to ...