Dinner Menu: Vegetable Soup, Fried Chicken, Browned Sweet Potato, Stuffed Tomatoes, Kole Slaw, Fig Stuffed Apple
Have an Old-Fashioned Dinner Night
Fifty Two Sunday DinnersElizabeth O.
Hiller (1913)
October Menu
Vegetable Soup
Fried Chicken with Béchamel Sauce
Browned Sweet Potatoes
Stuffed Tomatoes
Kole Slaw
Baked Apples Stuffed with Figs
Coffee
VEGETABLE SOUP
½ cup carrot.
½ cup turnip.
½ cup celery.
2 cups potato.
1/3 cup onion.
1½ quarts beef broth.
1/3 cup butter.
½ tablespoon finely chopped parsley.
1½ teaspoons salt.
1/8 teaspoon pepper.
Process: Wash and scrape carrot, cut in
tiny cubes; wash and pare turnip, cut same as carrot; wash, scrape
and cut celery in thin slices; wash, pare and cut potatoes in
one-fourth inch cubes; peel and cut onion in thin slices, mix
vegetables, except potatoes, and cook ten minutes in butter, stirring
constantly. Add potatoes, cover and cook three or four minutes, add
beef broth which was previously strained and all fat removed. Cover
and simmer one hour. Put parsley, salt and pepper in bottom of soup
tureen and turn in hot soup.
FRIED CHICKEN
2 young chickens
Milk
Salt and Pepper
Egg
Separate two young chickens in pieces
for serving; dip in milk, sprinkle with salt, pepper and dredge with
flour, or dip in crumbs, egg and crumbs and fry in deep hot
Cottolene. Cottolene should not be too hot the latter half of cooking
chicken. Drain on brown paper; serve on hot buttered toast with
Béchamel Sauce. Double the recipe for Béchamel Sauce.
BROWNED SWEET POTATOES
Sweet potatoes
Melted butter
Salt and Pepper
Brown sugar
Boil sweet potatoes, remove skins and
cut lengthwise in one-half inch slices. Cool. Dip each slice in
melted butter, sprinkle with salt, pepper and thickly with brown
sugar. Lay in a well-greased dripping pan and brown in a hot oven.
Dispose around rim of platter containing Fried Chicken.
STUFFED TOMATOES
6 Tomatoes
Cooked corn
Cooked rice or bread crumbs
Salt and Pepper
Cayenne
Melted butter
Onion juice
Select six firm, smooth tomatoes. Cut a
thin slice from the blossom end. Carefully scoop out the pulp and mix
it with an equal quantity of cooked corn, rice or bread crumbs.
Season with salt, pepper, a few grains cayenne, three tablespoons
melted butter and a few drops of onion juice. Refill tomato cups,
replace the tops, place them in a buttered baking dish and bake
thirty minutes.
KOLE SLAW
1/2 Head cabbage
1 Quart water
1 Tablespoon vinegar
Cream dressing
Parsley
Shred half a head of cabbage very fine.
Soak in cold, acidulated water to cover (add one tablespoon vinegar
to one quart water). Drain and mix thoroughly with Cream Dressing. Chill and serve in lemon cups arranged in nests of
cress or parsley.
BAKED APPLES STUFFED WITH FIGS
Apples
Washed figs cut into pieces
Thick cream
Nutmeg
Select fine-flavored, tart apples,
wipe, core and pare. Fill cavities with washed figs cut in pieces.
Bake until tender in a hot oven, basting with hot sugar syrup. Serve
cold with thick cream sweetened, and flavored with nutmeg.
SUGAR SYRUP
1 cup sugar
1 and 1/2 cups water
Orange rind
Cook one cup sugar and one and one-half
cups water ten minutes. Add two thin shavings of orange rind to syrup
while cooking.
BÉCHAMEL SAUCE
4 tablespoons butter.
4 tablespoons flour.
1½ cups highly seasoned chicken stock.
½ cup hot thin cream.
Yolk 2 eggs.
Salt, pepper, few grains nutmeg.
Process: Melt butter in a saucepan, add
flour, stir to a smooth paste; add stock slowly, stirring constantly;
add cream and continue stirring. Bring to boiling point, remove from
range and add egg yolk slightly beaten. Add seasonings. Beat until
smooth and glossy. Keep hot over hot water. Do not allow sauce to
boil after adding yolk of egg.
CREAM DRESSING
3 hard cooked egg yolks.
1 teaspoon salt.
Few grains cayenne.
1 teaspoon mustard.
2 tablespoons vinegar.
Few drops onion juice or
1 teaspoon finely chopped chives.
1½ cups thick cream.
Process: Mash and rub the egg yolks
through a sieve, add seasonings (except cayenne), then vinegar and
chives. Whip cream until stiff, and add a little at a time to first
mixture, beating constantly. When all is used, sprinkle in a few
grains cayenne or paprika.
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