1923 Dinner Menu: Pan Broiled Ham, Creamed Potatoes, Apple and Cabbage Salad, Raisins Custard
Woman's World Cookbook (1922)
1923 Dinner Menu
Nell B. Nichols, M.S.
Pan Broiled Ham
Creamed Potatoes
Apple and Cabbage Salad
Bread, Butter, Fruit Preserves
Raisin Custard
Milk
Coffee
Pan Broiled Ham
Soak thin slices of ham 30 minutes in tepid water. Drain, wipe and broil 3 minutes in a hot frying pan, turning the pieces constantly while cooking.
Creamed Potatoes
1 cupful potatoes
Butter
1 cupful Milk
2 tbs flour
Salt and pepper to taste
Boil or steam the potatoes until tender. Cool and cut in dice. Melt some butter in a saucepan and place the potatoes in this. Toss until the cubes are coated thoroughly with the butter. Then pour over a white sauce made by thickening milk with flour, using 2 tablespoonfuls of flour to every cupful of milk and 1 cupful of milk to the same amount of potatoes. Add salt and pepper to taste.
Apple and Cabbage Salad
2 cupfuls shredded cabbage
1 cupful chopped celery
1 cupful diced apples
½ cupful nut meats
Salad Dressing (see below)
Make a nest of the cabbage, combine the other ingredients and arrange on top. Serve with salad dressing.
Salad Dressing for Cabbage
½ cupful cream
2 teaspoonfuls mustard
½ cupful vinegar
2 tablespoonfuls hot water
1 teaspoonful salt
Whip the cream until stiff and gradually add the vinegar. When well mixed, add the other ingredients, first dissolving the ground mustard in the boiling water.
Raisin Custard
2 cupfuls milk
½ cupful sugar
¾ tsp salt
3 tbs flour
2 eggs
½ cupful raisins
½ tsp vanilla
Heat 1½ cupfuls milk; mix sugar, salt and flour with the ½ cupful of cold milk. Combine the two mixtures, stirring the flour and milk combination into the hot milk. Cook over water until the mixture thickens. Remove from the fire, add the beaten eggs, raisins and vanilla. Pour into an oiled baking dish and bake from 30 to 35 minutes in a slow oven. Serve with cream.
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