1897 Breakfast Menu: Browned Rice with Black Raspberry Sauce, Poached Egg with Tomato, Nut Crisps

Woman's World Cookbook (1922)

1897 Breakfast Menu

Every-Day Dishes and Every-Day Work (1897)
Mrs. E. E. Kellogg

Fresh Fruit

Browned Rice with Black Raspberry Sauce

Poached Egg with Tomato

Nut Crisps

Browned Rice.

1 cupful rice

2 cups water

Spread a cupful of rice on a shallow baking-tin, and put into a moderately hot oven to brown. It will need to be stirred frequently to prevent burning and to secure a uniformity of color. Each rice kernel, when sufficiently browned, should be of a yellowish brown, about the color of ripened wheat. Steam the rice using two cups of water for each cup of browned rice (see below). When properly cooked, each kernel will be separate, dry, and mealy. Rice prepared in this manner is undoubtedly more digestible than when cooked without browning.

Steamed Rice No. 2.

1 cup rice

2 cups boiling water

Look over and thoroughly wash one cup of rice. Drain, spread thinly on a shallow dish, and dry in the oven. Even should it become a trifle yellowed, no harm is done. Introduce the rice into two cups of boiling water, place in a steamer, and allow it to cook one hour without stirring. Rice should not be cooked in a vessel where it will be more than three inches deep, or the weight of the upper part will crush the lower, and make it soggy.

Browned Rice with Black Raspberry Sauce.

Steamed browned rice (see above)

Black raspberry Sauce (see below)

Prepare the rice (see above) and when cooked, serve hot with a sauce prepared by pressing canned or freshly stewed black raspberries through a fine colander, to remove the seeds. The sauce should be about the consistency of cream. Serve hot or cold as desired.

Black Raspberry Sauce

1 pint stewed black raspberries

1 tbs corn-starch

Water

Sweetener to taste

Prepare by heating stewed black raspberries to boiling, and slightly thickening with a little corn-starch, previously rubbed smooth in a small quantity of cold water. The proportions should be one tablespoonful of the starch to one pint of the fruit juice. If the juice is quite thick, dilute it with one-third water. Cook until thickened. Sweeten if desired. Strain to remove any lumps, and serve while hot.

Poached or Dropped Eggs.

Eggs

Water

Salt

1 tbs lemon juice

Tomato sauce (see below)

Break each egg into a saucer by itself. Have a shallow pan half filled with scalding, not boiling, water on the stove. If desired, a little salt and a tablespoonful of lemon juice may be added. Slip the eggs gently from the saucer upon the top of the water, holding the edge of the saucer under water to prevent the eggs from scattering; dip the water over them with a spoon and let them stand five minutes, or until the yolk is covered with a film, and the white is firm but not hardened ; keep the water just below the boiling point. Take out the eggs one by one on a skimmer, and serve in egg saucers or on slices of nicely browned toast moistened with a little sweet cream, or on granose biscuit which have been rendered crisp by five minutes heating in the oven, as preferred. Poached eggs are excellent served with tomato sauce (see below). If one is especially particular to keep the shape of the eggs, an egg-poacher should be used, or a set of muffin-rings may be laid in the bottom of the pan, and the eggs turned into the rings.

Tomato Sauce.

1 pint stewed or canned tomatoes

1 tbs flour

Salt (optional)

½ cup thin sweet cream

Prepare the sauce by rubbing a pint of stewed or canned tomatoes through a colander to remove all seeds and fragments. Heat to boiling, thicken with a little flour, a tablespoonful to the pint being the requisite proportion. Add salt and, if desired, a half cup of very thin sweet cream.

Nut Crisps.

1½ cups coarse graham flour

½ cup hickory-nut meal

Ice-cold water

Mix together thoroughly one and one-half cups of coarse graham flour and one-half cup of hickory-nut meal, prepared by pressing the chopped meats of nuts through a fine colander. Make into a rather stiff dough with ice-cold water, knead well, roll into a sheet as thin as brown paper, cut with a knife into squares, and bake on perforated tins until lightly browned on both sides.