1904 Dinner Menu: Pineapple Sherbet, Cream of Asparagus Soup, Soft Shell Crabs, Stuffed Peppers, Pineapple and Nut Salad, Nesselrode Pudding
1904 Dinner Menu
Jennie C. Benedict
Salted Almonds. Mints.
Pineapple Sherbet—Creme de menthe Cherries.
Cream of Asparagus Soup. Crackers.
Soft Shell Crabs. Beaten Biscuit. Cucumbers.
Stuffed Peppers. Rolls. Peas.
Pineapple and Nut Salad. Cheese Wafers.
Nesselbrode Pudding. Cakes.
Coffee.
THREE OF A KIND.
Juice of 3 lemons.
Juice of 3 oranges.
Sugar to taste.
3 slices of canned peaches or pineapple
2 bananas.
1 quart of cold water.
Take the lemon juice, cold water, and sugar, and a pint of rich cream—to be added after the lemon and water are packed in the freezer. When this begins to freeze, add the juice of three oranges, two bananas which have been put through a fine sieve, and three slices of canned peaches or pineapple put through a sieve. Freeze until very hard. Pack and serve.
Cream of Asparagus Soup.
1 quart white stock
1 can asparagus
1 pint cream
1 level tbs butter
1 heaping tsp flour
Salt and pepper
Put a little more than a quart of white stock (either chicken or veal broth) on the fire with the asparagus, and let them boil hard for fifteen minutes, then strain, pressing all the substance from the asparagus—reserve the tips of asparagus to serve in puree. Thicken the strained stock with the butter and flour, and just before serving add the cream, salt, and pepper. Celery, peas, etc., can be used in the same way.
SOFT-SHELL CRABS.
Crabs
Salt and pepper
Bread crumbs
Egg
Fat to fry
Clean crabs, sprinkle with salt and pepper, dip in crumbs, egg, and crumbs, fry in deep fat, and drain. Being light, they will rise to top of fat, and should be turned while frying.
TO CLEAN A CRAB.
Lift and fold back the tapering points which are found on each side of the back shell, and remove spongy substance that lies under them. Turn crab on its back, and with a pointed knife remove the small piece at lower part of shell, which terminates in a point: this is called the apron.
BEATEN BISCUIT.
1 quart of flour
1 cup of cold water
¼ cup of lard
½ tsp salt
Add two tablespoonfuls of milk with the water (to make them brown nicely). Rub the lard well into the flour, and add the milky water until you have a stiff dough. Work through a biscuit machine, or beat with an iron until the dough is smooth and light. Bake in a moderate oven.
STUFFED PEPPERS.
Green peppers
1 tbs chopped onion
2 tbs fresh chopped mushrooms
2 tbs butter
1 tbs flour
½ cup brown stock
1 tbs ground chicken
½ tbs ground ham
1 tbs bread crumbs
Salt and pepper
Chopped parsley
Buttered bread crumbs
White sauce
Cut off the tops of green peppers and remove the seed, parboil them ten minutes, chop the tops fine, one tablespoonful of chopped onion and two of fresh chopped mushrooms; sauté all in two tablespoonfuls of butter about twelve minutes, add one tablespoon of flour, half a cup of brown stock, one tablespoon of ground chicken, one half tablespoon of ground ham, and one tablespoon of bread crumbs. Season with salt, pepper, and chopped parsley, cool, then stuff the peppers, sprinkle with buttered bread crumbs and put in the oven to brown; serve with white sauce.
Plain Rolls.
1 pint of milk
2 tbs sugar
3 cups of flour for sponge
2 tbs of butter
1 tsp of salt
¼ cup of lukewarm water
¼ cake of Fleischmann’s Compressed Yeast
Scald the milk and pour it over the butter, sugar, and salt. When cold, add the yeast cake dissolved in the lukewarm water, then add the flour to make the sponge; beat well; let it rise until light. Then add enough flour to knead; knead well—very thoroughly—and set to rise. When light, cut it down, shape into rolls, let rise again, and bake in a quick oven.
Pineapple and Nut Salad.
1 can pineapple
1 cup English walnuts
Whipped cream or mayonnaise
Remove the juice from the pineapple, cut into pieces about the size of an English walnut; add the walnuts and serve with whipped cream or mayonnaise.
Wafers
The Home Keeping Book (1918)
Food Administration Supplement
2 cups whole-wheat flour
½ tsp salt
2 tbs buter
Milk
Mix and sift 2 cups whole-wheat flour and ½ teasp. salt and rub in 2 tbsp. butter; add enough milk to make a stiff dough. Take pieces of dough double the size of a walnut and roll them the size of a breakfast plate. Bake in quick oven till lightly browned.
Nesselbrode Pudding.
1 cup of marons
Sherry wine
Yelks of 3 eggs
¼ lb candied fruits
1 cup granulated sugar
½ pint of cream
½ can pineapple (drained)
½ tsp vanilla
¼ lb raisins
¼ lb pounded almonds
Take candied fruits and marons and soak them in sherry wine. Put sugar on the fire with one fourth of a cup of boiling water and boil to a syrup. Beat the yelks of eggs until light. Pour on them slowly the syrup, stirring all the time. Put on the fire in a double boiler and cook until the consistency of thick cream. Remove and beat hard until cold. When cold, add the cream, the marons pounded, and half a teaspoonful of vanilla, and freeze. When nearly hard frozen, add the candied fruits, one fourth of a pound of raisins, one fourth of a pound of pounded almonds, and a glass of sherry wine, and freeze hard. Remove the dasher and allow it to stand for several hours. Century Cook Book.
Muffin Cakes
1 cup of butter
3 cups of flour
2 cups of sugar
4 eggs
Cream the butter and sugar together, beat eggs separately, add the yelks and then the whites. Dissolve two teaspoons of baking powder in one half cup of milk, add to the batter, and lastly the flour. Bake in muffin rings.
Comments
Post a Comment