1920 Dinner Menu: Chicken Soup, Tournadoes of Lamb, Corn Fritters, Mashed Potatoes, Orange Cake
1920 Dinner Menu
Laura A. Hunt (editor)
Instructor in Household Economics
Chicken Soup
Tournadoes of Lamb
Mashed Potatoes
String Beans
Corn Fritters
Orange Sponge
Orange Cake
CHICKEN SOUP
Carcass roast chicken.
2 quarts cold water.
1 pound lean veal.
2 tablespoonfuls chopped bacon,
1 bay leaf.
1 slice onion.
1 stalk celery.
2 tablespoonfuls cornstarch.
1½ teaspoonfuls salt.
½ teaspoonful pepper.
1 tablespoonful flour.
2 tablespoonfuls fat.
1 cupful cream.
Slice the best meat from fowl, leaving only wings and carcass, with skin removed from meat as well. Break bones, put them into the soup kettle with cold water. Cut veal in dice, dust with flour and pepper, and brown in finely chopped bacon; add 1 cupful hot water, simmer for a few minutes, cool, and pour into the soup kettle. Cook slowly for one hour, then add bay leaf, onion, and celery; cook half an hour longer, strain and cool. Mix together in a saucepan, cornstarch, salt, pepper, flour and fat. Add gradually one pint hot stock and cook until thickened. Add this to the soup stock and serve in bullion cups, with or without a spoonful of whipped cream on top of each.
TOURNADOES OF LAMB
6 lamb chops
Bacon
Salt and pepper
Buy six kidney lamb chops cut 2 inches thick. Remove fat and bone. Coil around each chop a thin strip of bacon, having bacon overlap and fasten with a wooden skewer. Sprinkle with salt and pepper, arrange in a baking pan and bake fifteen minutes in a hot oven.
MASHED POTATOES
Boiled potatoes.
Butter.
Hot milk.
Salt and pepper.
Take boiled potatoes and put them through a potato ricer, add butter, hot milk, pepper and salt, and beat with a potato masher or large spoon until fluffy. Heap lightly in a dish and if you wish, brown them over the top.
BUTTERED STRING BEANS
3 cupfuls string beans.
1 tbs butter.
Cut in halves lengthwise. Cook three cupfuls of the string beans in just enough water to cover. When carrots are tender and only a small amount of water remains, add one tablespoonful butter. Cook slowly until almost all the remaining water has evaporated. The string beans will be good cooked this way and none of the minerals will be wasted. Carrots or parsnips cut in strips are also good served this way.
Corn Fritters
1 can corn.
1 cupful flour.
1 tsp baking powder.
1 tsp salt.
¼ tsp paprika.
2 eggs.
Chop corn, and add dry ingredients mixed and sifted, then add yolks of eggs beaten until thick, and fold in whites of eggs beaten stiff. Drop by spoonfuls and fry in deep fat. Drain on paper.
Orange Sponge
1 1/3 tbs granulated gelatin.
1/3 cupful cold water.
1/3 cupful boiling water.
¾ cupful sugar.
3 tbs lemon juice.
2 egg whites.
1 cupful whipped cream.
Soak the gelatine in cold water and dissolve in the boiling water; strain, add the sugar, lemon and orange juice. Chill in a pan of ice water; when quite thick, beat until frothy, then add the egg whites stiffly beaten, and fold in the cream. Mold and chill.
Orange Cake
¼ cupful butter.
½ cupful sugar.
Yolks 5 eggs
1 tsp orange extract.
7/8 cupful flour.
1½ tsp baking powder.
¼ cupful milk.
Orange Icing (see below).
Cream the butter, add sugar slowly, and continue beating. Add the yolks of eggs beaten until thick and lemon-colored, and the orange extract. Mix and sift the flour with the baking powder, and add alternately with milk to the first mixture. Bake in a buttered and floured tin
Plain Orange Icing
Grated rind and strained juice of 1 orange
About 1½ cupfuls powdered sugar
Put the rind and juice of the orange into a bowl, add the sugar (sifted) till the mixture is thick enough to spread.
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