Two ounces of cheese, grated, two ounces of fresh
butter, two ounces of flour, season to taste with salt,
cayenne, pounded mace✪ Cheese Blocks and form a stiff paste. Roll
out thin as possible, then cut part of it into strips,
or straws, about four inches long and not more than
the third of an inch wide, and stamp out the remainder
into rings about an inch in diameter. Place both
straws and rings on a greased baking tin and bake for
a few minutes in a brisk oven until colored. When
quite cold, put into each ring as many straws as each
will hold, and serve, tastefully arranged on a pretty
dish paper, and garnished here and there with tiny
sprigs of fresh parsley.
A Very Nice Relish
Cut a small hole in the top of a large tomato, and fill
with chopped cucumber, onion, cabbage, or cauliflower
and the tomato taken out; and serve on a lettuce leaf
with mayonnaise and parsley chopped with onion and
vinegar✪ A Very Nice Relish.
Curds With Cream
Press the whey from the clabber through a perfor-
ated tin mold. When thoroughly dry (that is, all
the whey is out, and the curds are caked), turn out;
garnish with water cress and serve with cream sauce
flavored with nutmeg. One gallon of milk✪ Curds With Cream makes a
moderate dish.
Apple Sago
Ten or twelve apples; three-quarters of a cupful
of sago, a pinch of salt. Pour two or three cupfuls of
boiling water✪ Apple Sago over the sage and let boil until thor-
oughly done. Sweeten to taste. Pare and cover the
apples, pour the sago over them and set in the oven
until the apples are done. This is better eaten cold.
Serve with cream.
340 THE NEW ANNIE DENNIS COOK BOOK
Stuffed Tomatoes
Select a number of ripe, good shaped tomatoes.
Remove an even slice from the smooth ends of each;
take out with a small spoon the pulp and juice, and
put these in a dish. Prepare a favorite forcemeat;
fill each tomato nearly full of the forcemeat. Replace
the slices which were cut off. Put them in a pan and
pour over them the pulp and juice, strained; add five
or six small pieces of butter✪ Stuffed Tomatoes; bake from twenty to
thirty minutes, or longer if necessary. If baked too
fast or too long, they will lose their shape and firm-
ness. When done, slide them with a flat, tin shovel
from the pan to a flat dish. Of different forcemeats,
used with tomatoes, the following one is preferred
by the writer: Quantity of crackers according to
the number of tomatoes used; crush them very fine
with a rolling pin; put in a dish and season to taste
with salt, pepper, celery, thyme and butter ; scald with
boiling hot water, using enough to make it thick and
smooth.
A Spanish Dish ✪ A Spanish Dish
Page 177 · 6 recipe records on this page
Presented as published in 1905. 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
Two ounces of cheese, grated, two ounces of fresh butter, two ounces of flour, season to taste with salt, cayenne, pounded mace and form a stiff paste. Roll out thin as possible, then cut part of it into strips, or straws, about four inches long and not more than the third of an inch wide, and stamp out the remainder into rings about an inch in diameter. Place both straws and rings on a greased baking tin and bake for a few minutes in a brisk oven until colored. When quite cold, put into each ring as many straws as each will hold, and serve, tastefully arranged on a pretty dish paper, and garnished here and there with tiny sprigs of fresh parsley.
A Very Nice Relish
Cut a small hole in the top of a large tomato, and fill with chopped cucumber, onion, cabbage, or cauliflower and the tomato taken out; and serve on a lettuce leaf with mayonnaise and parsley chopped with onion and vinegar.
Curds With Cream
Press the whey from the clabber through a perforated tin mold. When thoroughly dry (that is, all the whey is out, and the curds are caked), turn out; garnish with water cress and serve with cream sauce flavored with nutmeg. One gallon of milk makes a moderate dish.
Apple Sago
Ten or twelve apples; three-quarters of a cupful of sago, a pinch of salt. Pour two or three cupfuls of boiling water over the sago and let boil until thoroughly done. Sweeten to taste. Pare and cover the apples, pour the sago over them and set in the oven until the apples are done. This is better eaten cold. Serve with cream.
Stuffed Tomatoes
Select a number of ripe, good shaped tomatoes. Remove an even slice from the smooth ends of each; take out with a small spoon the pulp and juice, and put these in a dish. Prepare a favorite forcemeat; fill each tomato nearly full of the forcemeat. Replace the slices which were cut off. Put them in a pan and pour over them the pulp and juice, strained; add five or six small pieces of butter; bake from twenty to thirty minutes, or longer if necessary. If baked too fast or too long, they will lose their shape and firmness. When done, slide them with a flat, tin shovel from the pan to a flat dish. Of different forcemeats, used with tomatoes, the following one is preferred by the writer: Quantity of crackers according to the number of tomatoes used; crush them very fine with a rolling pin; put in a dish and season to taste with salt, pepper, celery, thyme and butter ; scald with boiling hot water, using enough to make it thick and smooth.
A Spanish Dish
Records on this page
Cheese BlocksA Very Nice RelishCurds With CreamApple SagoStuffed TomatoesA Spanish Dish