FoodNetArchive

Around-the-world cook book

1913

Page 44 · 7 recipe records on this page

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Put a tablespoon of butter in the frying-pan, and when very hot, add the drained carrots. Dredge lightly with salt and pepper, and a little sugar, and fry until lightly colored. Sprinkle with chopped parsley, and serve. CARROT BALIS Large carrots, 4 or 5, White sauce, 1 cup, Seasoning.✪ Carrot Balls Four or 5 carrots will make a dozen small balls. After boiling the carrots drain them and put them through a ricer. Add the white sauce (a thick white sauce, made with 2 table- spoons of flour to one of butter), mix, season highly, and when cold and firm, shape in balls, and finish as for other croquettes. 126 AROUND-THE-WORLD COOK BOOK VEGETABLES SaUASH PUDDING Squash, Melted butter, 2 tablespoons, Milk, 14 cup. Eggs, 2, Cream sauce. Salt, pepper, celery-salt, mace.✪ Squash Pudding Press the cooked squash dry through a sieve. To a half pint of the pulp add 2 tablespoons of melted butter, 14 cup of milk, season with salt and pepper, 2 beaten egg-yolks, and mix all thoroughly; next stir in the beaten whites, turn the whole into a buttered mold, set in a pan of hot water, and bake in the oven till the center is firm. Serve turned from the mold, accompanied by rich cream sauce, seasoned with salt, pepper, celery-salt and mace. This can be baked in individual timbale molds if so desired. CELERY FRITTERS Celery, 1 bunch. Eggs, 2, Milk, 1 cup. Baking-powder, 1 teaspoon, Flour, 1 cup✪ Celery Fritters. Cut the celery into 4-inch lengths, stand them in boiling water for about 10 minutes, then wipe dry, and dip them in the batter made from the eggs, milk and flour, and then fry, in a deep pot, to a golden brown. It may be that more than a cup of flour will be needed. CELERY CUTLETS Cold baked beans, 1 cup, Chopped celery, 1 cup, 127 VEGETABLES AROUND-THE-WORLD COOK BOOK Melted butter, 2 tablespoons, Bread-crumbs, 2 tablespoons. Eggs, 2, Lemon-juice, salt, pepper.✪ Celery Cutlets Mix together, shape into oblong balls, roll in bread-crumbs, and fry in deep fat. HOMINY CROaUETTES Boiled hominy, 1 pint. Milk, 14 cup. Melted butter, 1 tablespoon, Chopped parsley, 1 large tablespoon, Eggs, beaten, 2, Dry bread-crumbs. Salt, pepper, onion- juice. Heat the milk and hominy in a double boiler, add the eggs, and season to taste with salt, pepper and onion-juice, then cook until thick. When cold, mold into croquettes, dipping each lightly into dry bread-crumbs, then fry golden brown in smoking hot fat. STEWED MUSHROOMS Fresh mushrooms, 1 pint, Butter, 2 tablespoons. Flour, 1 tablespoon. Salt and pepper.✪ Stewed Mushrooms Peel the tops of the mushrooms, scrape the stalks, cutting off the roots. Throw the mushrooms into cold water as they are peeled. Put the mushrooms into the saucepan over the fire, with 1 tablespoon of the butter, and then rub the other tablespoon of butter with the flour. 128 AROUND-THE-WORLD COOK BOOK VEGETABLES When the mushrooms commence to stew, add the flour and butter, stirring it well in. Stew gently for about 15 minutes. Season with salt and pepper, and serve. FRENCH CHESTNUTS French chestnuts, 1 pound, Butter, 1 tablespoon. Sugar, 2 tablespoons. Bouillon, or stock, 1 tablespoon, Salt, 1/2 teaspoon✪ French Chestnuts. Slightly boil, and shell the chestnuts, and let them stand about 10 minutes in hot water to loosen the skins, which re- move. Brown the sugar and butter in a saucepan, and add the stock or bouillon.