1896 Dinner Menu: Tomato Bisque, Chicken Fricassee, Bermuda Onions, Potato Croquettes, Chocolate Trifle
Woman's World Cookbook (1922)
1896 DINNER MENU.
Julia MacNair Wright, et al
Tomato Bisque.
Chicken Fricassee, Cache.
Bermuda Onions, Stuffed.
Potato Croquettes.
Chocolate Trifle. Light Cake.
Fruit.
Coffee.
Tomato Bisque.
1 quart can of tomatoes
1 quart milk
Soda
1 even tbs corn-starch
1 heaping tbs butter
Salt and pepper
½ tsp sugar
One quart can of tomatoes; one quart of milk, with a tiny bit of soda stirred in; one even tablespoonful of corn-starch and a heaping tablespoonful of butter, rubbed together; salt and pepper to taste; one half teaspoonful of sugar. Stew the tomatoes for half an hour with salt, pepper and sugar, rub through a flue colander back into the saucepan, and heat to boiling. Scald the milk in another vessel, add corn-starch and butter, and stir until well thickened. Mix with the tomato, bring to a quick, sharp boil, and a delicious soup is ready for eating.
Chicken Fricassee, Cache.
1 fowl
2 tbs butter
½ an onion, sliced
2 tbs flour
Liquor from stewed chicken
1 pint prepared flour
Cold water or milk
Shortening
Cut up the fowl and stew tender in enough cold water to cover it. Pour off the liquor to cool, that you may skim off the fat. Cut the meat from the bones in neat pieces with a sharp knife. With these, neatly fill a bake-dish, cover and set aside. Put two tablespoonfuls of butter in a frying pan and cook in it, when hot, half an onion, sliced, until it is of a light brown. Strain the hot butter into a bowl, add two tablespoonfuls of flour, and, when you have a thick batter, the liquor (strained and skimmed) in which the chicken was stewed. Season well and pour upon the chicken. There should be enough liquid to fill the dish. Set in the oven, covered, while you mix quickly a pint of prepared flour into a soft biscuit-paste, with cold water or milk and shortening. Roll out into a sheet half an inch thick, cut into round cakes, and lay these, just touching one another, on the surface of the chicken-gravy. Shut up in the oven, and bake until the cakes are delicately browned and “puffy.” Serve in the bake-dish.
Bermuda Onions, Stuffed.
Bermuda onions
Minced poultry or veal
Butter
Fine crumbs
Make a round hole in the upper end of each, dig out at least half the contents; set in a dish covered with warm, slightly salted water, and bring to a simmer. Throw away the water; carefully fill the onions with minced poultry or veal, put a bit of butter in the dish to prevent burning, scatter fine crumbs thickly over the onions, and bake, covered, half an hour.
Potato Croquettes.
Mealy potatoes
Milk
Butter
1 egg, well beaten
1 tsp prepared flour
Beaten egg to dip in
Cracker crumbs
Drippings or salted lard
Mash mealy potatoes to a soft paste with milk, and a little butter; work in a raw egg, well beaten, and a teaspoonful of prepared flour. Mold into rolls, rounded at the ends, dip in beaten egg, then in fine cracker crumbs, and fry in good dripping or salted lard. Croquettes are best when left to get cold and firm before they are cooked. Drain all the fat from them before dishing.
Chocolate Trifle.
1 quart milk
4 tbs Baker’s chocolate flavored with vanilla
¾ cup sugar
6 eggs
1 pint whipped cream
1 saltspoonful salt
1 tsp vanilla extract
Soda
Sponge and angel cake (see below)
One quart of milk; four tablespoonfuls of Baker’s chocolate, that flavored with vanilla, if you can get it; three-quarters of a cup of sugar; six eggs; one pint of whipped cream; a saltspoonful salt; one teaspoonful of extract of vanilla; bit of soda. Heat the milk in a farina-kettle with the soda and salt, wet up the chocolate with a little cold milk, and stir it in, keeping the spoon going until the chocolate is dissolved. Beat eggs and sugar together in a bowl, pour the hot milk and chocolate on them, mix thoroughly, and return to the fire, stirring industriously. When has thickened nicely, pour it out, flavor, and set away to get cold. Just before dinner, turn into a glass bowl, and heap on top the whipped cream, slightly sweetened. Or, if you have custard cups, nearly fill them with the chocolate, and top them with the snowy cream. This is a pretty dessert. Send around fancy cakes, arrange an attractive basket of alternate slices of sponge and angel cake.
Sponge Cake. No. 2.
4 eggs
¾ cupful granulated sugar
¾ cupful flour
1 tsp baking powder
Lemon flavor
Four eggs, three-fourths of a cupful of granulated sugar, three-fourths of a cupful of flour, one teaspoonful of baking powder, flavor with lemon. Beat whites until very light then add the yolks one whole one at a time, and beat light, then the sugar and lemon. Beat this until very light, add the powder to flour and stir lightly into the batter. Pour into a well-greased pan and bake one-half hour.—Mrs. A. Darlington.
Angel’s Food
1 cup sifted flour
1¼ cups granulated sugar, sifted
10 egg whites
1 level tsp cream
Citric acid
Vanilla
After sifting flour four or five times, measure and set aside one cup. Sift several times and measure one and one-fourth cups of granulated sugar. Beat whites of ten eggs about half and add one level teaspoonful of cream, the boiling syrup over the eggs, well beaten, and beat until cold and a stiff cream; before quite cold add citric acid and vanilla.
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