American Cookery: Thanksgiving Menus and Recipes, - [i have read the book a hundred times TXT] 📗
- Author: -
- Performer: -
Book online «American Cookery: Thanksgiving Menus and Recipes, - [i have read the book a hundred times TXT] 📗». Author -
Garnish the Roast Turkey with Stuffed Onions
Parboil eight choice onions about one hour. Remove from the water and cut out a circular piece from the top of each to form cups. Chop, fine, the pieces of onion; add an equal measure of cold, cooked ham, salt and pepper to season, one-fourth a cup, each, of fine, soft crumbs and melted butter and mix thoroughly. Season the inside of the cups with salt, then stuff with the prepared mixture. Bake slowly about half an hour, basting with melted butter. Serve decorated with celery tips.
Oyster-and-Onion Purée
Steam one pound of white onions, and when tender sift through a colander. Cook one quart of oysters in their liquor until the gills separate; strain, and chop the oysters in a chopping bowl. Return the liquor to the saucepan, and cook with three tablespoonfuls of flour and three tablespoonfuls of softened butter, rubbed together, stirring constantly until well thickened and smooth. Season with one teaspoonful and one-half of salt and one-half a teaspoonful of pepper. Sift into the onion-pulp one-fourth a cup of flour, and stir until blended; add one-fourth a teaspoonful of celery seed and one bayleaf, and mix with the thickened oyster liquor. Stir until the whole comes to a boil and the purée is thick as porridge. Add the chopped oysters and one pint of thin cream, let heat through, and serve with oysterettes, saltines or other plain crackers.
Salmon à la Creole
Clean and scale a small salmon, stuff with one-half a loaf of stale bread moistened with hot water, seasoned with one-fourth a cup of butter, salt and pepper to taste, and one-half a cup of capers. Mix all well, and bind with one beaten egg. Place the salmon on the rack of a baking-pan in a very hot oven, cover with thin slices of bacon, and let cook until done. Serve on a bed of chopped fresh mushrooms, cooked in a little bouillon, and garnish the dish with small fresh tomatoes.
Brother Jonathan
Make a mush of yellow cornmeal, and mould in cylindrical moulds, such as baking powder boxes or brown bread moulds. Let stand until next day, and cut into slices. Arrange the slices on a large porcelain pie-plate in pyramidal form, sprinkling each layer with some sharp, hard cheese, grated, and seasoned with a very little red pepper. Sift buttered crumbs freely over the whole; brown in a hot oven, and serve as a vegetable with fish, with sour grape jelly melted and poured over it.
Plymouth Succotash
Boil, separately, one chicken and four pounds of corned beef. The next day remove meat and fat from both kettles of liquid, combine liquids, season with salt (if needed) and pepper; when boiling add five quarts of hulled corn; remove to slow fire and let simmer three hours. Have ready three pints of New York pea beans that have been soaked twelve hours, boiled until soft and strained through a sieve; add to soup (for thickening). Boil one yellow turnip (or two white turnips), and six potatoes; when done add to succotash. This recipe makes eight quarts.
New England Salad
Dress flowerets of cold, cooked cauliflower with oil, salt, pepper and vinegar. From cold, cooked beets remove the top and center portions to make beet cups. Arrange the prepared cauliflower to fill cups, pour over boiled salad dressing and arrange a heart of celery in each filled beet-cup.
Guinea Chickens
Clean and truss two guinea chickens; place on a bed of sliced, uncooked carrots, potatoes and celery, arranged in the bottom of a casserole—(a large bean-pot serves as well). Sprinkle the chicks with salt and pour over them melted butter; set the cover in place. Bake in a moderate oven one hour and one-quarter, basting every fifteen minutes with melted butter. Add no water to the casserole.
Rib Roast of Beef with Yorkshire Pudding
Place a rib roast of beef on a rack in a dripping pan; dredge with flour and sear over the outside in a hot oven, then add salt and pepper and drippings and let cook at a low temperature until done, basting every ten minutes. Remove to a platter and serve with Yorkshire pudding.
Yorkshire Pudding
Sift together one cup and a half of flour, and one-third a teaspoonful of salt; gradually add one cup and one-half of milk, so as to form a smooth batter; then add three eggs, which have been beaten until thick and light; turn into a small, hot dripping pan, the inside of which has been brushed over with roast beef drippings; when well risen in the pan, baste with the hot roast beef drippings. Bake about twenty minutes. Cut into squares and serve around the roast.
Apple Mint Jelly for Roast Lamb
Cut the apples in quarters, removing imperfections. Barely cover with boiling water, put on a cover and let cook, undisturbed, until soft throughout. Turn into a bag to drain. For a quart of this apple juice set one and one-half pounds of sugar on shallow dishes in the oven to heat. Set the juice over the fire with the leaves from a bunch of mint; let cook twenty minutes, then strain into a clean saucepan. Heat to the boiling point, add the hot sugar and let boil till the syrup, when tested, jellies slightly on a cold dish. Tint with green color-paste very delicately. Have ready three to five custard cups on a cloth in a pan of boiling water. Let the glasses be filled with the water; pour out the water and turn in the jelly. When cooled a little remove to table. (English recipe.)
Marinaded Cutlets
Cut a pound of the best end of neck of mutton into cutlets, allowing two cutlets for each bone, beat them with a cutlet bat and trim them neatly. Let them soak for an hour in a marinade made by mixing six tablespoonfuls of red wine vinegar, one tablespoonful of olive oil, half a teaspoonful of salt, six bruised peppercorns, a minced onion, a sprig of thyme, and a bayleaf. At the end of the hour drain the cutlets, and dredge them with flour to dry them. Brush over each one with beaten egg, and roll it in bread-crumbs; repeat the egging and breadcrumbing a second time, and, if possible, leave them for an hour for the crumbs to dry on. Half fill a deep pan with frying-fat, and when it is heated, so as to give off a pale blue vapor, place the cutlets carefully in the pan, and when they float on top of the fat and are of a rich brown color, they are sufficiently cooked, and must be taken from the fat and drained on kitchen paper before being served en couronne, or on a mound of mashed potatoes, green peas, French beans, or Brussels sprouts.
Veal cutlets, fillets of beef, fillets of white fish, or cutlets of cod or hake, are excellent when prepared by the same method. (English recipe.)
Thanksgiving Corn Cake
Sift together two cups of corn meal, two cups of white flour, four heaping teaspoonfuls of baking powder, one level teaspoonful of soda, one teaspoonful of salt, and one-half a cup of sugar. Add one cup of sour milk (gradually), three-fourths cup of sour cream, four eggs and one-third a cup of melted butter.
Thanksgiving Pudding
Beat the yolks of four eggs; add one pint of soft bread crumbs, one cup of sugar, the grated rind of a lemon, one teaspoonful of salt, and one cup of large table raisins from which the seeds have been removed; mix all together thoroughly, then add one quart of rich milk. Bake in a very moderate oven until firm in the center. When the pudding has cooled somewhat, beat the whites of four eggs dry; beat in half a cup of sugar and spread or pipe the meringue over the pudding; dredge with granulated sugar and let cook in a very moderate oven about fifteen minutes; the oven should be of such heat that the meringue does not color until the last few minutes of cooking.
Coffee Fruit Punch
Add one-half a cup of fine-ground coffee to one cup of cold water, bring very slowly to a boil, and let simmer for ten minutes. Strain, allow grounds to settle, decant, and add one cup of sugar. Mix one-half a cup of sifted strawberry preserve with the juice of two lemons, the juice of three oranges and the grated rind of one, and half a cup of pineapple juice. Let the whole stand together for half an hour; then strain, add the coffee, a quart or more of Vichy, or any preferred sparkling water, and serve in tall glasses filled one-third full with shaved ice; garnish each with a thin strip of candied angelica.
Sweet Cider Frappé
Make a syrup by boiling one cup of sugar and two cups of water fifteen minutes; add one quart of sweet cider and one-half a cup of lemon juice; when cool freeze—using equal parts of ice and salt. Serve with roast turkey or roast pork.
Fig-and-Cranberry Pie
Chop one-half a pound of figs and cook until tender in a pint of water. Add a pint of cranberries, and cook until they pop. Mix one cup of sugar with four tablespoonfuls of flour and stir into the fig-and-cranberry mixture; let boil, remove from fire, and stir in two tablespoonfuls of butter and the juice of one-half a lemon. Put into a pastry shell, arrange strips of paste in a basket pattern over the top, and bake until these are browned.
Dry Deviled Parsnips
Wash and scrape—not pare—three large parsnips; cut in halves, lengthwise, and place, cut side uppermost, on the grate of a rather hot oven to bake for thirty to forty minutes, or until soft and lightly browned. Soften one-half a cup of butter, without melting it, and rub into it the following mixture: Two teaspoonfuls of salt, four tablespoonfuls of dry mustard, one-half a teaspoonful of cayenne, one teaspoonful of white pepper, and flour enough to stiffen the paste. When the parsnips are cooked make four slanting cuts in each of the halves, and fill each with as much of the paste as it will hold. Spread over the flat side with the remainder of the paste, arrange on the serving dish, sift fine buttered crumbs over them, and place under the gas flame, or on the upper rack of an oven until crumbs are brown.
King's Pudding With Apple-Jelly Sauce
Soak, over-night, one-half a cup of well-washed rice, and cook in one pint of milk in double boiler until very tender. Mix this with three cups of apple sauce, well-sweetened and flavored with cinnamon. Add the beaten yolks of two eggs, one ounce, each, of candied citron and orange peel, very fine-chopped, and one-half a cup of raisins. Add, the last thing, the whites of the eggs, beaten to the stiffest possible froth. Line a deep dish with a good, plain paste, pour in the pudding, bake until both paste and pudding top are brown, invert on serving dish and pour the sauce over it.
Apple-Jelly Sauce
Beat one-half a cup of apple jelly until it is like a smooth batter; gradually add two tablespoonfuls of melted butter, the juice of one lemon and one-half the grated rind, and a few gratings of nutmeg. Set into a saucepan of boiling water until ready to use, then beat well and pour over the pudding.
Cranberry Tart
Spread a round of paste
Comments (0)