Mrs. Wilson's Cook Book Part 88

Two cups of boiling water, One carrot, cut in quarters, Four small onions.

Cover closely and cook for one hour and then add

Two teaspoons of salt, One-half teaspoon of pepper, Juice of one-half lemon, One cup of peas.

Heat to the boiling point and then cook for ten minutes. Now lay a slice of toast for each fillet on a hot platter and lift the fillet.

Remove the strings, then lift the carrot and onions and lay on a platter. Strain over the gravy and then place the peas in a border around the platter, and garnish with thin slices of tomato.

SCOTCH RABBIT

Place one-half pound of grated cheese in a saucepan or chafing dish and add

One onion, grated, Three-quarters cup of well-drained canned tomatoes, One tablespoon of Worcestershire sauce, One well-beaten egg, One teaspoon of salt, One teaspoon of paprika.

Mix and heat until the cheese melts. Serve on the toast.

DRY OYSTER PAN

Allow one-half dozen oysters for each person. Look over the oysters carefully and wash to remove bits of sh.e.l.l. Place well-drained oysters in a saucepan and place on stove. Shake continually until cooked, usually about four or five minutes. Season with salt, pepper and one tablespoon of Worcestershire sauce. Lift on a thick slice of toast and pour one tablespoon of melted b.u.t.ter over the oysters and then divide the liquid in the pan and pour over the toast. Sprinkle with finely chopped parsley and serve.

RICE m.u.f.fINS

Rub one cup of cold boiled rice through a fine sieve into a mixing bowl and add

One egg, One cup of milk, One teaspoon of salt, Four tablespoons of syrup, Three tablespoons of shortening, One and three-quarters cups of flour, Four teaspoons of baking powder.

Beat hard to mix and then pour into well-greased and floured m.u.f.fin pans, and bake in a hot oven for twenty minutes.

SPANISH BUN

One and one-half cups of sugar, Three-quarters cup of shortening, Yolks of five eggs.

Cream until light lemon color and then add

Three teaspoons of baking powder, Five cups of flour, One cup of milk, One package of small seedless raisins or currants, One-half teaspoon of salt.

Beat just enough to mix and then cut and fold in the stiffly beaten whites of five eggs. Pour into square pan which has been lined with paper and then greased and floured. Bake in a moderate oven for one hour. Ice with water-icing and mark off into slices with a knife while the icing is soft.

VEGETABLES A LA JARDINIERE

Pare and cut in dice

Two carrots, One cup of celery, One cup of sliced onions.

Place in a saucepan, cover with boiling water and cook until tender; then drain, and then mince fine three slices of bacon. Brown bacon and then lift and add the vegetables to the fat left from browning the bacon. Add

One cup of canned peas, One and one-half teaspoons of salt, One teaspoon of paprika, One tablespoon of vinegar.

Cook slowly for fifteen minutes.

BRAISED OX TAILS

The large ox tail joints or the usual ox tail may be used for this.

Soak two and one-half pounds of tails in warm water for fifteen minutes and then wash well, and drain and wipe dry. Roll in flour and then brown quickly in hot fat. Now lift to a deep saucepan and add

Three cups of boiling water, Two cups of sliced onions, Two carrots, cut in dice.

Cook slowly for one and one-quarter hours and then season with

Two teaspoons of salt, One teaspoon of pepper, Four tablespoons of finely chopped parsley.

Now to serve cook three-quarters pound of macaroni in boiling water for twenty minutes and then drain and season, and place on a hot platter. Lay on top of the macaroni the cooked ox tails and pour over all the gravy containing the onions and carrots. Garnish with finely chopped parsley and serve.

POTATO PANCAKES

Place in a mixing bowl three slices of bacon, minced fine, and cooked until nicely browned

Three tablespoons of bacon fat, One egg, Three-quarters cup of milk, One and one-half cups of flour, Three-quarters cup of potatoes rubbed through a fine sieve, Four teaspoons of baking powder.

Beat hard to thoroughly mix and then bake on a griddle or fry in hot fat.

BANANAS A LA JAMIQUE

Peel three bananas and then cut in half. Place in a bowl and sprinkle with the juice of one lemon. Let stand for one hour to marinate, and then dip in a batter and fry until golden brown. Lay on a thin slice of sponge cake and spread the cake with pineapple jelly or jam. Pile high with fruit whip and garnish with finely chopped crystallized ginger.

BOSTON BAKED BEANS

Soak one pint of beans in plenty of cold water overnight and in the morning carefully wash and place in a saucepan and cover again with water. Bring to a boil and cook for ten minutes, and then drain and place in a ca.s.serole or baking dish, and add

One-half pound of salt pork, cut into two-inch blocks, One cup of stewed tomatoes rubbed through a sieve, Four tablespoons of mola.s.ses, One teaspoon of salt, One onion, chopped fine, One-half teaspoon of pepper, One-quarter teaspoon of mustard.

Mix well and then add sufficient water to cover. Bake in a moderate oven for three hours.

WHOLE WHEAT m.u.f.fINS

Place in a mixing bowl

Two cups of b.u.t.termilk, One teaspoon of baking soda, One teaspoon of salt, Three tablespoons of sugar, Four tablespoons of shortening, One egg, Three cups of whole-wheat flour, Two teaspoons of baking powder.