Full Dinner Menu: Tomato Soup, Salmon PUdding, Swiss Turnovers, Mashed Potatoes, Lettuce Salad, Wayne Pudding
Full Menu: Tomato Soup, Salmon Pudding, Swiss Turnovers, Mashed Potatoes, Lettuce Salad with Cream Dressing, Wayne Pudding
The Dinner Year-book (1878)
Marion Harland
Wednesday.
Tomato Soup.
Salmon Pidding.
Swiss Turnovers.
Mashed Potatoes.
Lettuce Salad with Cream Dressing
Wayne Pudding.
Tomato Soup.
1 can tomatoes
Mutton fat
1 cup raw rice
Season
1 lump loaf sugar
1 tbs butter
Flour
Open a can of tomatoes, and cut them up small. Take the fat from the top of the liquor in which your mutton was cooked yesterday; put over the fire with the tomatoes and half a cup of raw rice, and cook slowly one hour. Season to taste, adding a lump of loaf sugar and a tablespoonful of butter, rolled in flour; simmer five minutes, and pour into the tureen.
1 can tomatoes
Mutton fat
1 cup raw rice
Season
1 lump loaf sugar
1 tbs butter
Flour
Open a can of tomatoes, and cut them up small. Take the fat from the top of the liquor in which your mutton was cooked yesterday; put over the fire with the tomatoes and half a cup of raw rice, and cook slowly one hour. Season to taste, adding a lump of loaf sugar and a tablespoonful of butter, rolled in flour; simmer five minutes, and pour into the tureen.
Salmon Pudding.
1 can preserved salmon.
4 eggs, beaten light.
4 tablespoonfuls of melted butter.
½ cup fine bread-crumbs.
Pepper, salt, and minced parsley.
Chop the fish fine, rub to a paste with the butter. Beat the bread-crumbs up with the eggs and seasoning; work all together; put into a buttered mould, with a tight top, and boil one hour. Dip in cold water; turn it out upon a hot dish. Have ready a cupful of drawn butter with a raw egg beaten into it, and pour over the pudding.
1 can preserved salmon.
4 eggs, beaten light.
4 tablespoonfuls of melted butter.
½ cup fine bread-crumbs.
Pepper, salt, and minced parsley.
Chop the fish fine, rub to a paste with the butter. Beat the bread-crumbs up with the eggs and seasoning; work all together; put into a buttered mould, with a tight top, and boil one hour. Dip in cold water; turn it out upon a hot dish. Have ready a cupful of drawn butter with a raw egg beaten into it, and pour over the pudding.
Swiss Turnovers.
Minced cold leftover mutton
1/2 cupful hot water
1 great spoonful butter
Flour
Salt and Pepper
Tomato catsup
1 beaten egg
A little grated lemon-peel
Nutmeg
Batter:
1 pint flour
4 eggs
A little salt
1/4 spoonful of soda dissolved in vinegar
4 cups milk (enough for a thin batter)
1 spoonful lard
Mince the cold mutton left from yesterday. Put half a cupful of hot water into a saucepan; stir in a great spoonful of butter, cut up in flour; season with pepper, salt, and tomato catsup. Pour over a beaten egg, mix well, and, returning to the saucepan, add the mince, well-seasoned with pepper, salt, a little grated lemon-peel and nutmeg. Stir up until very hot, but not boiling. Set by to keep hot while you make a batter of one pint of flour, four eggs, a little salt, and a quarter spoonful of soda, dissolved in vinegar, and about four cups of milk—enough for thin batter. Beat very light. Put a spoonful of lard (a small one) into a hot frying-pan, run it over the bottom, turn in a half cupful of batter, and fry quickly. Invert the pan upon a hot plate, and this, in turn, upon another, to have the browned side of the pancake downward; cover the lighter side with the mince; fold up neatly and lay upon a hot dish in the open oven to keep warm, while you fry and spread the rest.
They are very nice.
Minced cold leftover mutton
1/2 cupful hot water
1 great spoonful butter
Flour
Salt and Pepper
Tomato catsup
1 beaten egg
A little grated lemon-peel
Nutmeg
Batter:
1 pint flour
4 eggs
A little salt
1/4 spoonful of soda dissolved in vinegar
4 cups milk (enough for a thin batter)
1 spoonful lard
Mince the cold mutton left from yesterday. Put half a cupful of hot water into a saucepan; stir in a great spoonful of butter, cut up in flour; season with pepper, salt, and tomato catsup. Pour over a beaten egg, mix well, and, returning to the saucepan, add the mince, well-seasoned with pepper, salt, a little grated lemon-peel and nutmeg. Stir up until very hot, but not boiling. Set by to keep hot while you make a batter of one pint of flour, four eggs, a little salt, and a quarter spoonful of soda, dissolved in vinegar, and about four cups of milk—enough for thin batter. Beat very light. Put a spoonful of lard (a small one) into a hot frying-pan, run it over the bottom, turn in a half cupful of batter, and fry quickly. Invert the pan upon a hot plate, and this, in turn, upon another, to have the browned side of the pancake downward; cover the lighter side with the mince; fold up neatly and lay upon a hot dish in the open oven to keep warm, while you fry and spread the rest.
They are very nice.
Mashed Potatoes.
Prepare as usual, and pass with both fish and meat.
Lettuce Salad with Cream Dressing.
½ cupful of new milk, if you have no cream.
1 teaspoonful of corn-starch.
Whites of 2 eggs, beaten stiff.
3 tablespoonfuls of vinegar.
2 tablespoonfuls best salad oil.
2 teaspoonfuls powdered sugar.
1 teaspoonful of salt.
½ teaspoonful of pepper.
1 teaspoonful of made mustard.
Heat the milk (or cream) almost to boiling; stir in the corn-starch wet up with cold milk. Boil up, add the sugar, and take from the fire. Cool, beat in the frothed whites, oil, pepper, mustard and salt, and, when the lettuce is shred fine, add the vinegar to the dressing, and pour over it. Toss up with a silver fork. Eat very soon.
Prepare as usual, and pass with both fish and meat.
Lettuce Salad with Cream Dressing.
½ cupful of new milk, if you have no cream.
1 teaspoonful of corn-starch.
Whites of 2 eggs, beaten stiff.
3 tablespoonfuls of vinegar.
2 tablespoonfuls best salad oil.
2 teaspoonfuls powdered sugar.
1 teaspoonful of salt.
½ teaspoonful of pepper.
1 teaspoonful of made mustard.
Heat the milk (or cream) almost to boiling; stir in the corn-starch wet up with cold milk. Boil up, add the sugar, and take from the fire. Cool, beat in the frothed whites, oil, pepper, mustard and salt, and, when the lettuce is shred fine, add the vinegar to the dressing, and pour over it. Toss up with a silver fork. Eat very soon.
Wayne Pudding.
2 full cups of prepared flour.
½ cup of butter.
1 cup of powdered sugar.
1 lemon, the juice and half the grated peel.
½ lb. of citron, cut into very thin strips.
5 eggs, whites and yolks beaten separately.
Cream butter and sugar; add the beaten yolks; whip up light with the lemon, then add the whites, alternately with the flour. Butter a mould abundantly, line it with the strips of citron; put in the batter, a few spoonfuls at a time; cover and set in a pan of boiling water, in a good oven. Keep plenty of boiling water in the pan, and cook steadily one hour and a half. Dip into cold water and turn out upon a hot plate. Eat warm with wine or brandy sauce. Leave room in the mould for the pudding to swell. Never heat a pudding or cake mould before greasing it or the batter will stick.
2 full cups of prepared flour.
½ cup of butter.
1 cup of powdered sugar.
1 lemon, the juice and half the grated peel.
½ lb. of citron, cut into very thin strips.
5 eggs, whites and yolks beaten separately.
Cream butter and sugar; add the beaten yolks; whip up light with the lemon, then add the whites, alternately with the flour. Butter a mould abundantly, line it with the strips of citron; put in the batter, a few spoonfuls at a time; cover and set in a pan of boiling water, in a good oven. Keep plenty of boiling water in the pan, and cook steadily one hour and a half. Dip into cold water and turn out upon a hot plate. Eat warm with wine or brandy sauce. Leave room in the mould for the pudding to swell. Never heat a pudding or cake mould before greasing it or the batter will stick.
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