FoodNetArchive

Lowney's cook book

1907

Page 23 · 12 recipe records on this page

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
2 tablespoons carrots 2 tablespoons green peas 2 tablespoons string beans 2 tablespoons asparagus tips✪ Vegetable Consomme Cut carrots and turnips in inch straws, add remaining vegetables, and cook in boiling salted water until tender ; add consomme, reheat, and serve. 58 lowney's cook book Consomme a I'ltalienne 2 tablespoons spaghetti 2 cups consomme 4 tablespoons mushrooms 2 tablespoons butter✪ Consomme a l'Italienne Cook spaghetti in boiling salted water; when tender, cut in rings. Cut mushrooms in slices and saute with spa- ghetti in melted butter. Heat consomme, add spaghetti and mushrooms, and serve. Consomme au Riz 8 cups consomme 8 cups boiling water \ cup rice 1| teaspoons salt✪ Consomme au Riz Cook rice in boiling salted water until tender ; drain, pour over rice six cups boiling water to wash off starch and separate kernels ; add hot consomme and serve. Swiss Consomme 6 cups consomme ^ cup turnip cut in fancy shapes ^ cup carrot cut in fancy shapes 1 cup celery cut in small pieces 2 tablespoons butter 2 tablespoons cold cooked chicken 1 cup roasted chestnuts cut in slices✪ Swiss Consomme Melt butter, add vegetables, and cook until yellow. Cook in boiling water until tender, being careful not to overcook. Drain ; add hot consomme, chestnuts, and chicken. Season with salt and pepper if necessary. Chicken Consomme 1 fowl cut in pieces 1^ tablespoons salt 4 quarts cold water pepper, cayenne and celery salt \ cup onion bit of bay leaf I cup celery sprig of parsley Cover fowl with cold water ; bring to the boiling point ; then simmer four hours ; add vegetables and seasonings, and simmer one hour. Strain, cool, remove fat, clear, and serve. If all the stock is not needed at once, remove fat from por tion required only, as fat prevents the stock from spoiling. SOUPS 59 Chicken Consomm^ with Macaroni 2 quarts chicken consomme | cup cooked macaroni cut in rings Reheat consomme and add macaroni rings. Chicken Consomme with Custard ^ cup milk salt, cayenne 1 slice onion bit of bay leaf I teaspoon Worcestershire sauce 1 egg 6 cups consomme Scald milk with onion and bay leaf. Strain; beat egg slightly ; add seasonings and milk. Bake in shallow pan until firm. Cool; remove from pan; cut in fancy shapes. Heat consomme, add custard, and serve. White Soup Stock No. i 1 knuckle veal 1 fowl 1 onion stuck with 6 cloves | cup carrot 1 cup celery 1 tablespoon salt water parsley pepper and cayenne Break the knuckle of veal in small pieces ; add cut and disjointed fowl and water, allowing one quart to each pound of meat and bone. Cook three hours, keeping below the boiling point. Add remaining ingredients ; simmer one hour ; strain ; cool ; use as needed. White Soup Stock No. 2 6-pound knuckle of veal 4 quarts water 2 pounds chopped veal ^ cup onion✪ Chicken Consomme I cup celery 1 teaspoon peppercorns 2 teaspoons salt Break knuckle in pieces ; add chopped veal ; cover with water ; let stand one hour. Simmer four hours ; add vege- tables; simmer one hour; add seasonings and strain. The meat used in this recipe or in white soup stock No. 1 may be chopped and used for croquettes, souffles, veal loaf, or hash, but as it lacks flavor, the dishes must be highly seasoned to be palatable. 60 lowney's cook book White Soup 2 cups white stock 1 cup cooked rice 2 cups cream 2 tablespoons butter salt and pepper 2 tablespoons flour Make a white sauce of butter, flour and cream. Add