Every so often I come across recipes that I know I've never eaten and sometimes ones I'm pretty sure I'll never eat. Below are a few different recipes. The fried rice is a kicker for me. It's not the kind of fried rice I've eaten or make. Could be a fun recipe in a book, hmm.
PARSNIP PATTIES.
Wash and boil till very tender in salted boiling water, one large parsnip. Scrape off the skin and mash to a pulp while hot ; there should be a cupful.
Add one heaping teaspoonful of butter, one of flour, and half an even teaspoonful of salt. Stir well, and add the yolk of an egg, and mould into four little flat cakes.
If the mixture sticks, dip the hands into cold water, shake off the drops, and proceed.
Dip the cakes into powdered cracker crumbs, and when cold fry a delicate brown in hot butter.
It will take a teaspoonful of butter for each side. Do not cook longer than actually necessary to brown and heat through, or the egg will harden and the cakes lose their creaminess.
TOMATOES STEWED IN BUTTER.
Put a lump of butter the size of a large nutmeg into a saucepan, dredge with half a teaspoonful of flour, and on this, carefully, so as not to displace the butter, pour two thirds of a cup of canned tomatoes or a full cup of sliced fresh tomatoes.
Sprinkle with salt and pepper and a teaspoonful of flour, cover, and cook gently twentyfive minutes.
Do not stir while cooking, and use an earthenware dish that may be sent to the table.
Butter, flour, and tomatoes should all remain in Separate masses, blending only at the point of contact.
FRIED RICE.
Pack into a square pan two cupfuls of well~ boiled rice. When cold, cut into inch-thick slices, dredge with flour, and fry brown in a spoonful of hot butter or salt-pork drippings.
Serve with a lump of butter on each piece, and dust with black pepper.
ESCALLOPED TOMATOES.
Use either a small baking-dish or individual moulds (cups will do). Skin and slice two fine ripe tomatoes, and lay them in a dish with alternate layers of fine cracker-crumbs, pepper, salt, and bits of butter. A teaspoonful of butter for each tomato is about right.
Sprinkle with cracker-crumbs and bake half an hour in a hot even. Serve in the bakingdish. Canned tomatoes may be used, but are not so good as fresh ones.
OYSTER SALAD.
Dip six freshly opened medium-sized oysters in cracker-crumbs, and fry a delicate brown in a spoonful of hot sweet butter.
Lay on a plate to get cold, then cut them into half-inch pieces and mix with six tablespoonfuls of finely chopped crisp white celery. Put this in the salad bowl, first rubbing the inside of the bowl with a slice of raw onion, and set where it will get very cold.
Just before serving make the dressing.
Whip to a stiff froth a fourth of a cupful of sour cream. Beat the yolk of one egg with a pinch each of salt, mustard, cayenne, and sugar; add one spoonful of olive-oil and then the whipped cream. Add more salt if necessary, and a spoonful of either lemon juice or cider vinegar ; the size of the spoonfuls should be governed by the acidity of the cream.
CAPE MAY OMELETTE.
Pour one third of a cup of cold milk on half a cup of stale bread-crumbs; if the crumbs are very dry, a little more milk may be required.
Beat well one egg with half an even teaspoonful of salt, a dust of pepper, and a tablespoonful of butter, melted. Add half a cup of green corn, grated, or the same amount of canned corn, and mix with the crumbs and milk.
Bake in a buttered earthen dish in a hot oven just long enough to set the egg and brown the top, from ten to fifteen minutes.
Be careful abont the quantity of milk, as too much will make the omelette thin, while it will be stifl' if too little is used.
To be right, it should be about as stifi as light mashed potatoes.
CAULIFLOWER FRITTERS.
Boil for twenty minutes in boiling salted Water three cupfuls of cauliflower.
Take from the fire, mash fine with a fork, add a tablespoonful of butter, and form into little flat cakes. When cold, dip them in a batter made of beaten egg, 8 pinch of salt, a tablespoonful of milk, and a teaspoonful of flour.
Fry to a light brown in a spoonful of hot butter, or, if preferred, in salt-pork drippings. Cook the fritters the last thing, as they should be served at once.
Source: 1898 Catering for Two: Comfort and Economy for Small Households
No comments:
Post a Comment