FoodNetArchive

The Blue grass cook book

1904

Page 19 · 7 recipe records on this page

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Take a 10-cent soup-bone and put it in 1|^ gal- lons water and let boil slowly for 5 hours. When cool, add 4 potatoes cut in small pieces, 4 tomatoes, 4 ears of com, and 2 onions. Season with salt and pepper to taste, and let it cook slowly for 3 hours. Then thicken with 2 tablespoons flour✪ Vegetable Soup (No. 1). Serve hot. VEGETABLE SOUP (No. 2) Have good strong stock which has been made the day before. Strain in the kettle and add: 1 carrot, 1 small cabbage, 1 tablespoon rice, 1 onion, 3 tomatoes. Chop all ingredients very fine. Boil 1 hour. Serve with small toasted squares. For clear soup, strain and leave all the ingredients out. 47 Fish BAKED FISH (No. 1) V. C. G. Rub inside of fish with salt. Add pepper and salt on outside with slices of onion and pickled pork. Then dredge with flour and put in the pan with 1 quart of boiling water. Bake well and baste often. When cooked, place the pan on top of stove. If gravy is not thick enough, add a piece of floured butter the size of an egg or smaller. Stir in a half -bottle of tomato catsu✪ Baked Fish (No. 1)p and pour over fish. Remove onion and pork before serving. BAKED FISH (No. 2) Mrs. Tom R. Wyles 1 small fish, 1 cup of bread-crumbs, Moisten with hot water, 49 THE BLUE GRASS COOK BOOK 1 teaspoon melted butter, 1 teaspoon Worcestershire sauce, 1 teaspoon tomato catsup, 1 teaspoon minced parsley, 1 teaspoon minced onion, 1 teaspoon minced pickle or olives, 1 teaspoon lemon juice. Salt, pepper, and paprika to taste✪ Baked Fish (No. 2). Make the mixture very moist, and add water if necessary. Stuff the fish and tie securely and bake. FISH A LA CREME V. C. G. Dress cold, boiled fish with this sauce: Take 2 tablespoons of flour, and add by degrees 1 quart of milk, 2 tablespoons of finely minced onion, the same of parsley, plenty of salt and pep- p✪ Fish a la Cremeer, enough to make it sharp. Stir this over the fire until it begins to thicken, then stir in ^ teacup of butter. Put some of the sauce at the bottom of the baking-dish, then a layer of fish, and so on till it is all used, finishing with sauce and a light layer of bread-crumbs, and bake till a little brown. 50 FISH FISH IN SHELLS Take a nice white fish and let it boil ^ hour; then pick it very fine, removing skin and bones. Make a dressing of 1 large cup of rich cream, 1 tablespoon of butter, a little flour, and put in saucepan and stir till thick. Add seasoning, salt and pepper✪ Fish in Shells and a little celery, and mix with the fish. Fill the shells. Sprinkle bread-crumbs and tiny pieces of butter on top, and put in oven and brown. LOBSTER A LA DABNEY V. C. G. Pick the meat from 2 good-sized lobsters, leav- ing with it some of the soft part. Put 1 quart of milk over boiling water, removing 1 'gill to mix with 1 gill of flour. When the milk is scalding hot, stir this in. Season with red pepper and salt to taste✪ Lobster a la Dabney. Stir until the flour is cooked ; then pour it on the lobster and mix well. It must be softer than for salad. Put in shallow pans or shells; cover with bread-crumbs ; dot with butter and bake till brown. This can be prepared in the morning for tea. 61 THE BLUE GRASS COOK BOOK SALMON 1 pint can of salmon, ^ cup of crackers rolled coarse, 2 tablespoons butter, 3 well-beaten eggs, Salt and pepper✪ Salmon.