RAISED GRAHAM ROLLS
Scald two cups of milk and melt in it two level
tablespoons of butter and one-half level teaspoon of salt. When cool add
two tablespoons of molasses and one-half yeast cake dissolved in a
little warm water. Add white flour to make a thin batter, beat until
smooth and set in a warm place until light. When well risen stir in
whole meal to make a dough just stiff enough to knead. Knead until
elastic then place it in the original bulk. Flour the board and turn the
risen dough out carefully, pat out one inch thick with the rolling pin
and make into small rolls. Place these rolls close together in the pan,
brush over with milk and let rise until very light. Bake in a quick
LEMON SHERBERT. MRS. G. H. WRIGHT.
To one quart of sweet milk, add one pint of sugar, the well beaten
whites of two eggs, and the juice of three lemons. Add the lemon
juice after it commences to freeze.
Take a portion of the fish intended to be dressed, and stew it down
with three pints of water, parsley roots, and chopped parsley, and
then pulp them through a sieve, then add the rest of the fish, with
pepper, salt, and seasoning; and serve in a deep dish.
SWEETBREADS STEWED WHITE.
After soaking and blanching, stew them in veal gravy, and season with
celery, pepper, salt, nutmeg, a little mace, and a piece of lemon
peel, they should be served with a fine white sauce, the gravy in
which they are stewed will form the basis for it, with the addition
of yolks of eggs and mushroom essence; French cooks would adopt the
_veloute_ or _bechamel_ sauce; Jerusalem artichokes cut the size of
button mushrooms, are a suitable accompaniment as a garnish.
Line a basin with a good beef-suet paste, and fill it with chicken,
prepared in the following way: cut up a small chicken, lightly fry the
pieces, then place them in a stew-pan, with thin slices of _chorissa_,
or, if at hand, slices of smoked veal, add enough good beef gravy to
cover them; season with mushroom essence or powder, pepper, salt, and
a very small quantity of nutmeg, and mace; simmer gently for a quarter
of an hour, and fill the pudding; pour over part of the gravy and keep
the rest to be poured over the pudding when served in the dish. The
pudding, when filled, must be covered closely with the paste, the
ends of which should be wetted with a paste brush to make it adhere
ANGEL CAKE. MRS. C. C. STOLTZ.
Whites of nine large or ten small fresh eggs, one and one-fourth cups
sifted granulated sugar, one cup sifted flour, one-half teaspoonful
cream tartar; a pinch of salt added to eggs before beating. After
sifting flour four or five times, measure and set aside one cup; then
sift and measure one and one fourth cups granulated sugar; beat whites
of eggs about half; add cream tartar and beat until very, very stiff.
Stir in sugar, and then flour, very lightly. Put in pan in moderate
oven at once, and bake from thirty-five to fifty minutes.
BREAKFAST DISH OF BEEF
Slices of Cold Roast Beef (underdone)—4d.
1/2 gill Melted Butter Sauce—1/2d.
1/2 gill Gravy or Water
Salt and Pepper
1 tablespoonful Walnut Ketchup or Vinegar—1/2d.
1 tablespoonful Red Currant Jelly—1d.
Time—Half an Hour
Cut some thin slices of beef and lay them in a saucepan or basin, mix the melted butter sauce, gravy, jelly, and ketchup together, and pour over them. Cover down closely and stand the saucepan in a larger one, half full of boiling water, and steam for half an hour. Put the meat into a dish and pour the sauce over it.
POTATO AND TOMATO PIE
1/2 lb. Short Pastry
1 teaspoonful Parsley
1 1/2 teaspoonful Sweet Herbs
Salt and Pepper—1 1/2d.
Total Cost—4 1/2 d.
Peel and slice up the potatoes and tomatoes; lay them alternatively in a pie dish and sprinkle over them some parsley, herbs, salt, and pepper. When the dish is full, cover with a short pastry and bake for one hour; serve hot.
FRICANDEAU OF VEAL.
Take a piece from the shoulder, about three to four pounds, trim it
and form it into a well shaped even piece, the surface of which should
be quite smooth; _pique_ it thickly, put it into a stewpan with a
couple of onions, a carrot sliced, sweet herbs, two or three bay
leaves, a large piece of _chorissa_ or a slice of the root of a tongue
smoked, a little whole pepper and salt; cover it with a gravy made
from the trimmings of the veal, and stew till extremely tender, which
can be proved by probing it with a fine skewer, then reduce part of
the gravy to a glaze, glaze the meat with it and serve on a _puree_ of
Mash thoroughly a pound of boiled potatoes and rub them
through a wire sieve. Mix in a quarter of a pound of grated ham, a
little chopped parsley, and a small onion chopped very fine, together
with a small quantity of grated nutmeg, and the beaten yolks of two
eggs. Roll this mixture into balls of equal size, then roll in flour and
egg-breadcrumbs, and fry in dripping or brown them in the oven, and
serve on a hot dish.