Pour slowly seven tablespoon fuls of boiling vinegar over
the yolks of four well beaten eggs, beating all the time. Re-
turn to the stove; add butter the size of an egg, one table-
spoonful of flour mixed with a little water, pepper, mustard,
and a little sugar and salt. When boiled until quite thick
let cool, and just before serving add a pint of whipped cream.
Miss Elisa Bonsall.
SALAD DRESSING.
Half cup vinegar, three eggs beaten to a cream with two ta-
blespoonfuls of sugar, three tablespoon fuls of very thick cream
(sour cream will answer), half teaspponful of mustard and a
little salt. Bring vinegar to a boil, mix other ingredients and
stir into the vinegar, cook to a thick custard, taking care that
it does not curdle. While hot stir in a piece of butter the
size of a walnut. Beat in a little whipped cream before
serving.
Mrs. Ferry, Sierra Madre.
FRENCH SALAD DRESSING.
One pinch salt, one-half pinch pepper, mix thoroughly with
two tablespoonfuls vinegar✪ Tomato Jelly Salad and one and a half tablespoon fuls
of salad oil. Pour over salad and serve immediately.
h. c. w.
CHAPTER VII.
ENTREES.
ANGELS ON HORSEBACK.
Wrap medium sized oysters in slices of bacon, fastening
with small splinters. Lay in a hot frying pan and fry a crisp
brown. Serve hot on toasted crackers.
Charlotte E. Hahn.
CARROT FRITTERS.
Beat into a julp a cup of boiled carrots and pass through a
sieve. Add two tablespoons cream and two well beaten eggs.
Put a piece of lard in a frying pan, when hot shape the mix-
ture into fritters, fry and place on a hot dish. Serve with a
brown sauce.
CHICKEN PATTIES.
A Friend.
Breast of one chicken chopped fine, one pair sweet-breads
parboiled and then cooked a short time in soup stock. Chop
mushrooms and sweet-breads, but not too fine, season with
salt. Make a sauce of soup stock, drawn butter and cream
and mix thoroughly.
Mrs. Stephen M. White.
CHICKEN A LA TERRAPIN.
One large chicken, one pint rich cream, one hard-boiled egg,
half wineglass of sherry. Cut your chicken as for salad ; put
one cup cream on and thicken with a teaspoon corn starch ;
add chicken and the egg well beaten as you remove from fire,
also wine. Serve hot or cold.
Mrs. J. G. Mossin.
CROQUETTES.
Mix thoroughly one pint of finely chopped meat (chicken
preferred), one teaspoon of salt, one tablespoon of chopped
parsley, one-eighth of a teaspoon of pepper, a dash of red pep-
per and one tablespoon of onion juice. Put half pint of milk
over the fire, add one tablespoon of butter and two table-
75
entrees.
*
spoons of flour; let thicken and stir into the other ingredients.
When cold form into balls, dip in egg, then in bread crumbs,
and fry in deep, hot fat. Serve with tomato sauce.
Mrs. Nannie M. Griffith, Johannesburg.
CHICKEN CROQUETTES. ✪ Chicken Croquettes
Page 48 · 2 recipe records on this page
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pour slowly seven tablespoonfuls of boiling vinegar over the yolks of four well beaten eggs, beating all the time. Return to the stove; add butter the size of an egg, one tablespoonful of flour mixed with a little water, pepper, mustard, and a little sugar and salt. When boiled until quite thick let cool, and just before serving add a pint of whipped cream.
Miss Elisa Bonsall.
SALAD DRESSING.
Half cup vinegar, three eggs beaten to a cream with two tablespoonfuls of sugar, three tablespoonfuls of very thick cream (sour cream will answer), half teaspoonful of mustard and a little salt. Bring vinegar to a boil, mix other ingredients and stir into the vinegar, cook to a thick custard, taking care that it does not curdle. While hot stir in a piece of butter the size of a walnut. Beat in a little whipped cream before serving.
Mrs. Ferry, Sierra Madre.
FRENCH SALAD DRESSING.
One pinch salt, one-half pinch pepper, mix thoroughly with two tablespoonfuls vinegar and one and a half tablespoonfuls of salad oil. Pour over salad and serve immediately.
h. c. w.
CHAPTER VII.
ANGELS ON HORSEBACK.
Wrap medium sized oysters in slices of bacon, fastening with small splinters. Lay in a hot frying pan and fry a crisp brown. Serve hot on toasted crackers.
Charlotte E. Hahn.
CARROT FRITTERS.
Beat into a julp a cup of boiled carrots and pass through a sieve. Add two tablespoons cream and two well beaten eggs. Put a piece of lard in a frying pan, when hot shape the mixture into fritters, fry and place on a hot dish. Serve with a brown sauce.
CHICKEN PATTIES.
A Friend.
Breast of one chicken chopped fine, one pair sweet-breads parboiled and then cooked a short time in soup stock. Chop mushrooms and sweet-breads, but not too fine, season with salt. Make a sauce of soup stock, drawn butter and cream and mix thoroughly.
Mrs. Stephen M. White.
CHICKEN A LA TERRAPIN.
One large chicken, one pint rich cream, one hard-boiled egg, half wineglass of sherry. Cut your chicken as for salad ; put one cup cream on and thicken with a teaspoon corn starch ; add chicken and the egg well beaten as you remove from fire, also wine. Serve hot or cold.
Mrs. J. G. Mossin.
CROQUETTES.
Mix thoroughly one pint of finely chopped meat (chicken preferred), one teaspoon of salt, one tablespoon of chopped parsley, one-eighth of a teaspoon of pepper, a dash of red pepper and one tablespoon of onion juice. Put half pint of milk over the fire, add one tablespoon of butter and two table-
entrees.
*
spoons of flour; let thicken and stir into the other ingredients. When cold form into balls, dip in egg, then in bread crumbs, and fry in deep, hot fat. Serve with tomato sauce.
Mrs. Nannie M. Griffith, Johannesburg.
CHICKEN CROQUETTES.
Records on this page
Tomato Jelly SaladChicken Croquettes