Consomme, Veal Loaf, String Bean Salad, Saratoga Chips, Beets, Figs in Sherry Jelly, Nut and Raisin Cake with Caramel Frosting

 

1913

July Menu

Fifty Two Sunday Dinners

Elizabeth O. Hiller

Cold Consommé

Veal Loaf (Cold)

String Bean Salad

Saratoga Chips

Beets in Drawn Butter

Figs in Sherry Jelly with Whipped Cream

Nut and Raisin Cake with Caramel Frosting

Iced Coffee

CHICKEN CONSOMMÉ (COLD)

4 lb fowl

1 small knuckle of veal

4 quarts cold water

1/3 cup celery, diced

1/3 cup carrot, diced

1/3 cup turnip, diced

1/3 cup onion, sliced

1 tsp peppercorns

1 tbs salt

3 sprays thyme

1 spray marjoram

2 sprays parsley

1/2 bay leaf

Place a four-pound fowl in stock pot and a small knuckle of veal; add four quarts of cold water and heat slowly to boiling point. Skim, reduce heat and let simmer five hours. Do not allow liquid to boil as it will destroy its gelatinous properties, and the stock will be turbid. The last hour of cooking add one-third cup each celery, carrot and turnip cut in small dice, one-third cup sliced onion, one teaspoon peppercorns, one tablespoon salt, three sprays thyme, one spray marjoram, two sprays parsley, one-half bay leaf. Remove fowl and knuckle; strain soup through double cheese cloth, cool quickly, and remove all fat; clear. Fill Bouillon cups three-fourths full and chill. This should be a clear, savory jelly

TO CLEAR SOUP STOCK

After straining the stock through double cheese cloth, remove all fat and put the stock into a four-quart stew-pan. Place on range and allow the white and shell of one egg for each quart of stock. Beat the eggs slightly and crush shells in small bits, add slowly to stock, stirring constantly but slowly until the boiling point is reached; let boil two minutes. Reduce the heat so that stock barely simmers twenty minutes, skim and strain through double cheese cloth placed over fine soup strainer. If stock to be cleared is not sufficiently seasoned, add more seasoning before clearing.

VEAL LOAF

3 lbs lean veal

1/2 lb salt pork

6 crackers, rolled

1/4 cup cream

Juice of 1 small lemon (about 2 tbs)

1 tbs salt

1/2 tbs black pepper

Onion juice to taste

1/4 cup pork fat or drippings diluted with 1/4 cup boiling water

Wipe three pounds of lean veal, discarding all skin and tissue. Pass meat through the meat-chopper twice, with one-half pound of salt pork; add six crackers rolled, one-fourth cup cream, juice of one small lemon (about two tablespoons), one tablespoon salt, one- half tablespoon black pepper, onion juice to taste. Mix thoroughly and pack solidly in a granite, brick-shaped bread pan, spread top evenly and brush with slightly beaten white of egg. Bake in a moderate oven three hours, basting often with one-fourth cup of pork fat or dripping diluted with one-fourth cup boiling water. Prick surface with a fork that fat may penetrate meat. Chill, remove to serving platter, surround by any good vegetable salad.

STRING BEAN SALAD

French dressing

Stringless beans

Small onions

Parsley

Nasturtium blossoms

Marinate cold, cooked, stringless beans with French Dressing. There should be enough beans to make a generous border around a cold veal loaf. Sprinkle beans thickly with small onions thinly sliced and the rings separated. Garnish edge of dish with sprays of parsley and Nasturtium blossoms. The finely chopped seed-cells may also be sprinkled over beans and is quite an addition.

SARATOGA CHIPS

Potatoes

Cottolene

Salt

Wash and pare the desired number of uniform-sized potatoes. Slice thinly (using slaw cutter) into a bowl of cold water. Let stand several hours, changing the water often or until it is quite clear. Drain and drop them into a kettle of boiling water; allow them to boil just one minute. Drain quickly and cover with cold water. Drain from cold water and dry between towels. Fry a few at a time in deep hot Cottolene, keeping them moving with the skimmer. Drain on soft brown paper and sprinkle with salt.

BEETS IN DRAWN BUTTER

Small new beets

Wash the small new beets and cook in boiling salted water until tender. Drain and cover with cold water. Rub off the skins and slice them or cut them in cubes. Reheat them in Drawn Butter.

DRAWN BUTTER (SOUR SAUCE)

2 tbs butter

3 tbs flour

1 cup boiling water

4 tbs hot cream

4 tbs vinegar

Salt and pepper

Melt two tablespoons butter in a sauce-pan; add three tablespoons flour, stir to a smooth paste and add gradually, while stirring constantly, one cup boiling water. Boil two minutes, then add four tablespoons hot cream and four tablespoons vinegar (if vinegar is too acid use two tablespoons each of vinegar and water), season with salt and pepper.

FIGS IN SHERRY JELLY

1 tablespoon granulated gelatine.

¼ cup cold water.

¾ cup boiling water.

½ cup best table Sherry wine.

Juice of 1 small lemon.

½ dozen washed figs.

Whipped Cream.

½ cup sugar.

Process: Soak gelatine in cold water, then dissolve it in boiling water; add sugar and stir occasionally until mixture begins to thicken, then add wine and lemon juice. Chill a pint mold in ice water (a fancy mold is attractive for this purpose). Separate the figs, slice them thinly and dip some of them in the jelly and use them for decorating the mold; then fill the mold with alternate layers of sliced figs and the mixture, allowing the jelly to "set" each time before adding the slices of figs. Chill thoroughly. Unmold jelly on serving dish and surround with whipped cream sweetened and flavored as desired. Use pastry bag and rose tube for this purpose.

NUT AND RAISIN CAKE

1/3 cup Cottolene.

1 cup fine sugar.

3 eggs unbeaten.

1 cup pecan nut meats.

2/3 cup raisins.

2 cups pastry flour.

4 teaspoons baking powder.

¾ cup milk.

Grated rind of half an orange.

½ teaspoon cinnamon.

¼ teaspoon mace.

¼ teaspoon salt.

Process: Cream Cottolene, add sugar gradually, stirring constantly, add eggs, one at a time and beating each in thoroughly before adding another. Pass nuts and raisins through meat chopper, then mix with flour sifted with baking powder, salt and spices; add alternately to first mixture with milk, beating constantly. Turn mixture into a well-greased tube pan and bake thirty-five to forty minutes in a moderate oven. Spread with Caramel Frosting.

CARAMEL FROSTING WITH NUTS

1¼ cups soft brown sugar.

¼ cup granulated sugar.

½ cup boiling water.

Whites 2 eggs.

½ teaspoon almond extract.

½ cup pecan nut meats broken in pieces.

Process: Boil sugar and water together. Place on range and stir until mixture begins to boil. When syrup drops from the wooden spoon thick like honey, remove from range. Pour slowly onto beaten whites of eggs, beating constantly, continue beating until frosting is nearly cool. Put pan containing frosting in a larger vessel of boiling water, place on range and cook until mixture granulates around sides of pan, stir constantly while cooking. Remove from hot water and beat until frosting will keep its shape when dropped from spoon. Add nut meats and flavoring. Spread on cake, using wooden spoon to give surface a wave-like appearance.

ICED COFFEE

Chill and serve in tall glasses filled with cracked ice; add cream and sugar.