1887 Dinner Menu: Roast Duck, Brown Stew, Sweet Potatoes, Prairie Plum Pudding, Fruit Cake
Woman's World Cookbook (1922)
1887 Dinner Menu
A Careful Compilation of Tried and Approved Recipes
Roast Duck, Apple Sauce
A Brown Stew
Mashed Turnip
Sweet Potatoes Baked
Celery
Prairie Plum Pudding with Sauce
Fruit Cake
Oranges
ROAST DUCK.
Young Ducks
Currant jelly
Apple sauce
Green pease
Stuffing:
3 pints bread crumbs
6 ounces butter (or part butter and part salt pork)
2 chopped onions
1 tsp sage
1 tsp black pepper
1 tsp salt
Cut the neck close to the back, beat the breast-bone flat with a rolling-pin, tie the wings and legs securely, and stuff with the following mixture: three pints bread crumbs, six ounces butter or part butter and part salt pork, two chopped onions, one tea-spoon each of sage, black pepper and salt. Do not stuff very full, and stitch openings firmly together to keep flavor in and fat out. Young ducks should roast from twenty-five to thirty minutes; full- grown for an hour or more with frequent basting. Some prefer them underdone, served very hot, but thorough cooking will prove more generally palatable. Serve with currant jelly, apple sauce, and green pease. If old, parboil before roasting. Place the remains of a cold roast duck in a stew-pan with a pint of gravy and a little sage, cover closely, and let it simmer for half an hour; add a pint of boiled green pease, stew a few minutes, remove to a dish, and pour over it the gravy and pease.
A BROWN STEW.
A thick piece of beef with little bone and fat
Boiling water
Flour
Salt
Put on stove a rather thick piece of beef with little bone and some fat; four hours before needed, pour on just boiling water enough to cover, cover with a close-fitting lid, boil gently, and as the water boils away add only just enough from time to time to keep from burning, so that when the meat is tender, the water may all be boiled away, as the fat will allow the meat to brown without burning; turn occasionally, brown evenly over a slow fire, and make a gravy, by stirring flour and water together and adding to the drippings; season with salt an hour before it is done. Mrs. Ceba Hull.
TURNIPS.
Turnips
Salt and pepper
Butter
Wash, peel, cut in thin slices across the grain, and place in kettle in as little water as possible; boil from half to three-quarters of an hour or until you can easily pierce them with a fork; drain well, reason with salt, pepper and butter, mash fine and place on stove, stirring frequently until water is all dried out. Do not boil too long, as they are much sweeter when cooked quickly. Turnips may be steamed and finished as above, and are better than when boiled. They may also be sliced and baked.
SWEET POTATOES.
Wash clean and bake in a hot oven one hour; or place in steamer over a kettle of boiling water from half to three-quarters of an hour; or when almost done, take off, scrape or peel them, place in a dripping-pan, and bake half an hour; or halve or quarter, and bake in pan with roast beef, basting them often with the drippings.
PRAIRIE PLUM PUDDING.
1 tea-cup raisins
½ tea-cup citron
Sponge cake, Boston crackers or stale Graham bread-crumbs
Custard:
1 quart milk
Yolks of 4 eggs
Sugar to taste
Frosting:
4 egg whites
4 tbs pulverized sugar
Sauce:
1 tea-cup white sugar
2/3 pint water
1 tbs butter
1 tsp cornstarch
Cold milk
1 egg white, well-beaten
1 tsp vanilla essence
Stew together a tea-cup raisins and half tea-cup citron; prepare dish with butter, put in layer of sponge-cake any kind of cake will do, or Boston crackers, sliced and buttered may be used, or even stale Graham bread-crumbs), then a layer of fruit, and so on, with cake or bread for last layer; pour over it custard made of a quart of milk and yolks of four eggs, sweetened to taste; bake until on inserting a knife the milk has become water. Make a frosting of the whites of four eggs and four table-spoons pulverized sugar, spread on pudding, brown in oven, and serve with sauce made of one tea-cup white sugar, two-thirds pint water, one table-spoon butter, one tea-spoon corn-starch mixed smoothly with a little cold milk; let sugar and water boil, add the rest, and allow to boil a few moments, then add the white of one well-beaten egg with one tea-spoon, vanilla essence. Mrs. M. E. Godard.
EXCELLENT FRUIT CAKE.
1½ lbs raisins
1¼ lbs currants
¾ lb citron
1 lb butter
1 lb sugar
1¼ lbs flour
10 eggs
2 tbs lemon
2 tsp yeast powder
¼ lb flour
One and a half pounds raisins, one and a fourth pounds currants, three-fourths pound citron, pound butter, pound sugar, one and a fourth pounds flour, ten eggs, two table-spoons lemon, two tea-spoons yeast powder; mix a fourth pound of the flour in the fruit. Mrs. J. W. Grubbs.
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