1917 Lunch or Supper Menu: Chicken and Rice Croquettes, Green Peas, Graham Bread, Cherry Pudding
1917 Lunch or Supper Menu
Lake View Woman's Club
Chicken and Rice Croquettes.
Green Peas.
Graham Bread.
Cherry Pudding.
RICE CROQUETTES
1½ cups rice
1½ cups boiling water
3¾ cup milk
¾ cup cream
6 tbs pimento
1 tsp salt
3 grains cayenne
Cheese Sauce:
2 cups cheese
3 tbs butter
3 tbs flour
4 cups milk
Pinch of salt
One and one-half cups rice, soaked in water over night. Put in double boiler with one and one-half cups boiling water, and boil until dry. Add three and three-quarter cups milk and boil in same manner. Add three-quarters cup cream, six tablespoons chopped pimento, one teaspoon salt and three grains cayenne. Cool. Cheese sauce: Two cups cheese, three tablespoons butter, three tablespoons flour, four cups milk, pinch salt. Mrs. F. H. Gansbergen.
MEAT CROQUETTES No. 1
1 cup chopped cold meat
Salt
Celery
Cayenne
Lemon
Onion juice
Sauce:
1½ tbs butter, melted
3 tbs flour
½ cup milk
Seasoning
Fat to fry
Season one cup chopped cold meat with salt, celery, cayenne, lemon and onion juice. Moisten with following sauce and cool. Sauce : Melt one and one-half tablespoons butter, add three tablespoons flour, add gradually one-half cup milk. Season. Shape into balls and fry in hot fat. Mrs. Frank W. Werner.
GRAHAM BREAD
1 cup graham flour
1 cup white flour
½ cup sugar
1 cup chopped dates
1 cup sour milk
½ tsp soda
4 tsp baking powder
One cup graham flour, one cup white flour, one-half cup sugar, one cup chopped dates, one cup sour milk, one-half teaspoon soda, four teaspoons baking powder. Mrs. L. L. Gregory.
CHERRY PUDDING
2 eggs
1 cup sweet milk
2 tsp baking powder
1 tbs melted butter
Flour
Fresh or canned cherries
Two eggs, one cup sweet milk, two teaspoons baking powder, one tablespoon melted butter, flour enough to make a stiff batter. Stir in fresh or canned cherries. Steam in cups or molds one-half hour. Serve with sauce made with cherry juice. Mrs. W. Dunn.
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