1902 Winter Breakfast Menu: Hominy, Hamburg Steaks, Corn Dodgers
Woman's World Cookbook (1922)
1902 Winter Breakfast Menu
Helen Louise Johnson
Hominy
Hamburg Steaks
Stewed Potatoes
Corn Dodgers
Coffee
HOMINY MUFFINS.
2 cups boiled hominy
3 cups sour milk
½ cup melted butter
2 tsp salt
2 tbs sugar
3 eggs well-beaten
1 tsp of soda, dissolved I hot water
2 cups flour
Two cups of boiled hominy; beat it smooth, stir in three cups of sour milk, half a cup of melted butter, two teaspoonfuls of salt, two tablespoonfuls of sugar; add three eggs well-beaten; one teaspoonful of soda, dissolved in hot water; two cups of flour. Bake quickly. Rice muffins may be made in the same manner.
Hamburg Steaks
1 lb of steak from the round
1 tsp of salt
½ tsp of pepper
1 tbs of chopped parsley
2 or 3 drops of onion extract
A very little thyme or sweet marjoram (if desired)
1 tbs butter
Brown or mushroom sauce (see below)
Chop the meat fine, mix well with the seasonings. Form into small steaks with the hand. Melt a tablespoonful of butter in the frying pan. When heated, put in the steaks; let them cook slowly until done half way through; turn over and cook on the other side. Serve with a brown or mushroom sauce.
Brown Sauce
1 tablespoonful of butter
1 tablespoonful flour
1 cupful of stock or water
Salt and pepper to taste
Melt the butter and brown; add the flour, stir until smooth and thoroughly browned. Add the stock, stir until it thickens, season and serve. It takes much longer to make a brown than a white sauce, as browning flour hardens the starch grains so they do not readily expand and thicken the sauce. From this sauce are made many, adding different flavorings, such as catsup, curry powder, Worcestershire sauce, etc. Brown sauce and its variations are served with dark-colored meats, game, ham, cutlets, etc.
Mushroom Sauce.
Brown sauce (see above)
½ can mushrooms
To the quantity of brown sauce given above add one-half can of mushrooms cut in halves with a silver knife. Cook only long enough to heat through.
Creamed Potatoes
1 pint potatoes, diced
1 pint cream sauce (see below)
The best result is obtained by using freshly-boiled potatoes, stewing or creaming them while warm. This, however, is rarely done, as for breakfast potatoes boiled the day before are usually to be warmed over. Chop the potatoes in small dice, and to every pint of potatoes make a pint of cream sauce as follows:
Cream sauce:
1 tbs butter
1 tbs flour
2 cupfuls good milk or 1 cupful of milk and 1 cupful of cream
Salt and pepper
1 tbs parsley, chopped
Melt one tablespoonful of butter, add one tablespoonful of flour. Mix until smooth. Add two cupfuls of good milk, or, better, one cupful of milk and one of cream. Stir until the butter and flour are well mixed with the liquid, then add the potatoes. Put on the back part of the stove, and cook slowly, stirring only occasionally, and then with care, until the potatoes have nearly absorbed the milk. If stirred often or vigorously the potatoes will become mashed and pasty, yet care must be taken that the milk does not scorch. Season, just before serving with salt, pepper and a tablespoonful of chopped parsley. If the salt be added to the potatoes before cooking in the milk it often curdles it. When using freshly-boiled potatoes, make an ordinary cream sauce in the proportion of a cupful of sauce to each cupful of chopped potatoes add the potatoes and cook until well mixed and heated. Serve at once.
Corn Dodgers
2 cupfuls of white cornmeal
1 tsp of sugar
3 tbs of milk
1 tbs of butter
1 saltspoonful of salt
2 eggs
Scald the meal, add the butter melted, the sugar, salt and milk. Mix well and cool. Beat the yolks of the eggs until light, add to the batter and beat until smooth. Whip the whites to a stiff, dry froth, and mix gently and quickly with the batter. Put by the tablespoonful into greased popover pans, and bake to a delicate brown in a very hot oven.
Comments
Post a Comment