Peaches a la Richelieu (i can in syrup, 20 orders 33 cents.) Stewed carrots 4, squash 6, butter- beans 8, mashed turnips 4, rice 5, pota- toes 14 (41 cents.) Steamed huckleberry roll (No, 937 ; 22 orders 28 cents.) Saratoga shortcake (No. 301 ; 32 cents.) Floating island (2 qts custard, cakes, jelly, cream 30 orders 26 cents.) Corn starch jelly {1% qts and cream 18 cents.) Nuts, raisins, cheese, crackers condi- ments (45 cents.) Milk and buttermilk 3 gallons 36, cream, 3 pts 30, butter ij^^lbs 25, bread 8, coffee, tea, sugar 22 (121 cents.) Total $6 08 ; 45 persons ; 13 J^ cents a plate. 930— Consnmme St. Xavier. A brown vegetable broth with a kind of nudel paste m it. Make a good consomme as usual, with brown roasted chicken and beef in it if practicable or make good with meat ex- tract, and add to it a small portion of vegetables cut fine. Make a yellow egg batter about as stiff as for fritters, with 8 yolks, a spoonful of water and flour sufficient and add a small amount of minced parsley and salt. Let some one stir the consomme around while you pour the batter in a colander and let it drip through the holes into the consomme which immedi- ately cooks it in rounded lumps — an- other form of nudel soup. I'here is another way of reaching a similar result, that is by putting the yolks in a pan and carefully inixing_ flour with them with the finger tips while shaking the pan at the same time, making loose yellow crumbs of nudel dough, soft but separate, and then scatter them loosely into the boiling soup. American cooks call this "rififle soup." St. Xavier is the name of a place. 931— Lake Trcut a la Genevoise. Fish baked in wine and served on toast in gravy. , . , Take a 5-pound trout, cleanse and wipe dry ; score through the skin on both sides COOKING lOR PROFIT. '33 where the individual portions are to be taken off, and also sever the bone by striking the point of a knife through. Dredge salt and pepper in a buttered bakin ^-pan, put in the fish, a pint uf wine, an onion stuck with cloves, and bunch of parsley and thyme. Set in the oven and bake and baste the fish while baking very freouently. The gelatinous gravy from the' fish makes a glaze with the wine, which is to be coated over it by the bast- ing. When done, which should be in half an hour, take up the fish into a dish, pour a pint of broth in the pan and make gravy, thickening with brown roux, strain, skim, make pieces of toast, serve toast in each dish, well saturated with the sauce and a cut of the glazed fish upon it and round slice of lemon dipped in parsley dust on top. To serve whole in this style the head should be left on and the fish should be brown and shining, and placed upon a large crouton foundation of fried bread cut to its shape and the wine gravy poured around with garnishments of lemon and special forms of potatoes and small croutons. 932— French Potato Fritters or Beignets. This makes 25, small size for garnish- 12 ounces potato — 2 cups mashed. 54 cup flour — 2 ounces 2 tablespoons cream. Same of white wine or sherry 3 eggs and 2 yolks Salt, nutmeg and cayenne✪ French Potato Fritters or Beignets. Take the potatoes from the dinner steamer and mash the required amount through a colander and while still warm mix in the other ingredients except the flour. 1 he mixture should be in a deep pan or saucepan and set in cold water.

AI-modernized reading of the original text

Peaches a la Richelieu (i can in syrup, 20 orders 33 cents.) Stewed carrots 4, squash 6, butterbeans 8, mashed turnips 4, rice 5, potatoes 14 (41 cents.) Steamed huckleberry roll (No, 937 ; 22 orders 28 cents.) Saratoga shortcake (No. 301 ; 32 cents.) Floating island (2 qts custard, cakes, jelly, cream 30 orders 26 cents.) Corn starch jelly {1% qts and cream 18 cents.) Nuts, raisins, cheese, crackers condiments (45 cents.) Milk and buttermilk 3 gallons 36, cream, 3 pts 30, butter ij^^lbs 25, bread 8, coffee, tea, sugar 22 (121 cents.) Total $6 08 ; 45 persons ; 13 J^ cents a plate. 930— Consnmme St. Xavier. A brown vegetable broth with a kind of nudel paste m it. Make a good consomme as usual, with brown roasted chicken and beef in it if practicable or make good with meat extract, and add to it a small portion of vegetables cut fine. Make a yellow egg batter about as stiff as for fritters, with 8 yolks, a spoonful of water and flour sufficient and add a small amount of minced parsley and salt. Let some one stir the consomme around while you pour the batter in a colander and let it drip through the holes into the consomme which immediately cooks it in rounded lumps — another form of nudel soup. I'here is another way of reaching a similar result, that is by putting the yolks in a pan and carefully inixing_ flour with them with the finger tips while shaking the pan at the same time, making loose yellow crumbs of nudel dough, soft but separate, and then scatter them loosely into the boiling soup. American cooks call this "rififle soup." St. Xavier is the name of a place. 931— Lake Trcut a la Genevoise. Fish baked in wine and served on toast in gravy. , . , Take a 5-pound trout, cleanse and wipe dry ; score through the skin on both sides '33 where the individual portions are to be taken off, and also sever the bone by striking the point of a knife through. Dredge salt and pepper in a buttered baking-pan, put in the fish, a pint uf wine, an onion stuck with cloves, and bunch of parsley and thyme. Set in the oven and bake and baste the fish while baking very frequently. The gelatinous gravy from the' fish makes a glaze with the wine, which is to be coated over it by the basting. When done, which should be in half an hour, take up the fish into a dish, pour a pint of broth in the pan and make gravy, thickening with brown roux, strain, skim, make pieces of toast, serve toast in each dish, well saturated with the sauce and a cut of the glazed fish upon it and round slice of lemon dipped in parsley dust on top. To serve whole in this style the head should be left on and the fish should be brown and shining, and placed upon a large crouton foundation of fried bread cut to its shape and the wine gravy poured around with garnishments of lemon and special forms of potatoes and small croutons. 932— French Potato Fritters or Beignets. This makes 25, small size for garnish- 12 ounces potato — 2 cups mashed. 54 cup flour — 2 ounces 2 tablespoons cream. Same of white wine or sherry 3 eggs and 2 yolks Salt, nutmeg and cayenne. Take the potatoes from the dinner steamer and mash the required amount through a colander and while still warm mix in the other ingredients except the flour. 1 he mixture should be in a deep pan or saucepan and set in cold water.

Records on this page

French Potato Fritters or Beignets

Cooking for profit