FoodNetArchive

Mary Jane's cook book

1916

Page 102 · 12 recipe records on this page

Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Parboil onions for 10 minutes in boiling salted water, drain and chop. Add to crumbs wdth butter, sage and seasoning. Bind to- gether with beaten yolk. Use for roast pork stuffing. MEAT, POULTRY AND ENTREES. 221 OYSTER STUFFING. Bread crumbs, ll/2 cups✪ Apple Stuffing. Salt and pepper. Chopped parsley, 1 tablespoon. Chopped celery, 1 tablespoon. Butter, 3 tablespoons. Egg, 1. Onion, 1. Oysters, 3 dozen. Milk. Mix all well together, chopping onion and oysters coarsely and beating egg before adding. Use milk enough to moisten well. PRUNE STUFFING. Prunes, y± pound. Salt, 1 teaspoon. Rice, 1 cup. Chestnuts, 12✪ Prune Stuffing. Soak prunes over night in cold water, drain, cover with boiliny water and simmer till tender. "Wash rice, add prune juice and enough water to make 3 cups of liquid in all, season with salt and cook about 20 minutes, or until rice is tender. Add prunes, stoned and cut in pieces, and chestnuts blanched and cut in pieces. Use as stuffing for goose. MUSHROOM STUFFING. Mushrooms, 14 pound. Lemon juice. Butter, 2 tablespoons. Bread crumbs, 14 pound. Onion, 1. Egg yolks, 2. Bacon, 2 ounces. Salt and pepper✪ Mushroom Stuffing. Peel, trim, and drop fresh mushrooms into cold water. Put into saucepan with tiny bit of water, add butter, lemon juice, onion, and bacon, chopped. Cook very gently until tender, strain, chop fine and add to bread crumbs, add yolks of eggs, and mushroom liquor to moisten, not too wet. Season well. SQUASH CROQUETTES. Squash, 1 pint. Melted butter, 1 tablespoon. Bread crumbs, y2 cup. Salt and pepper✪ Squash Croquettes. Sift the squash through a sieve, add other ingredients with salt and pepper to taste. Mix well and when cool form into cro- quettes and fry brown. Serve hot. 222 MEAT, POULTRY AND ENTREES. NUT AND POTATO CROQUETTES. Egg, 1. Chopped walnut meats, ^ cup. Mashed potatoes, 2 cups. Bread crumbs. Cream✪ Nut and Potato Croquettes. Add the beaten yolk of the egg to the hot mashed potato, stir in the nut meats, then mix to right consistency to mold by adding bread crumbs and cream. Form into croquettes, dip in crumbs, beaten egg, again in crumbs and brown in deep hot fat. Drain and serve. RICE CROQUETTES. Boiled rice, 2 cups. Sugar, 1 teaspoon. Salt, a pinch. Eggs, 2. Cracker crumbs✪ Rice Croquettes. Mix all ingredients with enough cracker crumbs to take up the moisture. Form into croquettes and fry brown in deep fat. BEAN CROQUETTES. Baked beans, 2 cups. Egg, 1. Bread crumbs, y2 cup. Tomato catsup, 2 tablespoons. Cayenne pepper✪ Bean Croquettes. Put the beans through a colander and add the bread crumbs, egg, beaten, catsup and a dash of cayenne. Shape into small cro- quettes and roll in crumbs, beaten egg and again in crumbs. Fry in hot, deep fat. EGG CROQUETTES. Eggs, 6. Chopped parsley, 1 tablespoon. Milk, 1 pint. Onion juice, 10 drops. Butter, 1 tablespoon. Salt, 1 teaspoon. Flour, 1 tablespoon. Pepper, 1 teaspoon✪ Egg Croquettes. Boil the eggs hard, remove shells and put through a potato ricer. Scald the milk in a double boiler, add flour and butter which have been melted together, then add the remaining ingredients. Mix well, turn out onto a platter to cool and let stand 3 hours. Shape like eggs, roll in beaten egg and bread crumbs and fry in deep fat. Serve with tomato sauce well seasoned with Worcester- shire sauce. MEAT, POULTRY AND ENTREES. 223 CARROT CROQUETTES. Sifted carrot, 1 pint Egg, 1. Melted butter, 1 tablespoon. Pepper and salt✪ Carrot Croquettes.