1915 Dinner Menu: Hungarian Goulash, Escalloped Corn, Riced Potatoes, Pimento Salad, Lemon Foam
Woman's World Cookbook (1922)
1915 Dinner Menu
ABC of Natural Dietetics
by Mrs. Anna Lindlahr and Henry Lindlahr, M. D.
New Beets
Celery
Pimento Salad
Hungarian Goulasch
Escalloped Corn
Riced Potatoes
Lemon Foam
Beet Salad (1)
Groups M. S. St.--F. P.
1 quart chopped beets
1 cup chopped cabbage
1 grated, raw horseradish
1 cup sugar
A little salt
Lemon juice to taste
Hard-boiled eggs for garnish
Lettuce leaves to serve
Cream dressing (see below)
Mix well and garnish with hard-boiled eggs; serve on lettuce leaves with cream dressing.
Cream Salad Dressing (2)
Juice of 2 lemons
½ cup olive oil
A pinch of salt
1 or 2 tbs sugar
1 large cup cream
Beat well together the juice of 2 lemons with ½ cup olive oil. Add a pinch of salt, and 1 or 2 tablespoons sugar, according to taste. Lastly, add slowly 1 large cup cream, a little at a time, stirring well.
Spanish Pepper Salad
6 pimentoes
2 cups celery, diced
1 cup pecans
Mayonnaise or Boiled dressing, slightly sweetened
Shredded lettuce to serve
Shred 6 pimentoes, add 2 cups celery, cut into dice, and 1 cup pecans. Mix well with slightly sweetened
mayonnaise and serve on shredded lettuce. Another way to prepare this salad is to add the ingredients to 1 quart of jelly made in the usual way from plain gelatine, to which has been added the juice
of 1 lemon, ½ cup sugar, and a pinch of salt. May be served in individual molds with mayonnaise or boiled dressing. This will serve from ten to twelve persons.
Hungarian Goulasch
2 large carrots
1 rutabaga
3 potatoes
6 medium-sized onions
6 tomatoes
6 bay leves
1 green pepper, sliced
2 large apples
A good-sized piece of butter
Flour
½ cup brown sugar
Juice of 2 lemons
Peel and cut into large pieces 2 large carrots, 1 rutabaga, 3 potatoes; add 6 medium-sized onions, let cook until nearly tender, then add 6 tomatoes, 6 bay leaves, 1 green pepper, sliced, and 2 large apples, peeled and sliced. Cook until tender, add good-sized piece of butter and thicken with browned flour, then add ½ cup brown sugar and juice of 2 lemons.
Scalloped Corn
Groups St. S. F. M. P.
Cracker crumbs
Corn
Sugar
Salt
Butter
1 cup rich milk
Grease the bottom and sides of a baking dish; put in a layer of cracker crumbs, then a layer of corn cut from the cob; sprinkle with sugar, salt, and dot liberally with butter; alternate with cracker crumbs and corn until the dish is nearly filled, having the top layer of crumbs; pour over all 1 cup rich milk. Cover and bake in a moderate oven.
Delicious Potato Dumplings (1)
Groups St. F.—P. M.
12 cooked potatoes
2 tbs flour
1 cup bread crumbs
1 large onion, grated
A little minced parsley
2 eggs
Salt to taste
Additional bread crumbs
Butter
Parsley for garnish
Put about 12 cooked potatoes through a potato ricer, add 2 tablespoons flour, 1 cup bread crumbs, 1 large onion, grated, a little minced parsley, 2 eggs, and salt to taste. Mix well, form into balls, and drop into boiling salted water. (The water should not be allowed to stop boiling, or the dumplings will fall apart.) As they rise to the top, remove with a skimmer, place on a heated platter, cover thickly with bread crumbs fried in butter, and serve garnished with parsley.
Lemon Foam
Yolks of 4 eggs
1 cup sugar
Juice and grated rind of 2 lemons
4 egg whites*
Beat the yolks of 4 eggs thoroughly, add 1 cup sugar and the juice and grated rind of 2 lemons; cook until it is creamy, then stir in gradually the stiffly beaten whites of the eggs*. Serve cold in tall glasses.
*Or if you prefer a little whipped cream.
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