Stevenson Memorial Cook Book Part 15

HORSE-RADISH DRESSING FOR ROAST BEEF

Mrs. E. D. Gotchy

To a cup of grated horse-radish, add two tablespoonfuls of sugar; one-half teaspoonful salt; one-half cup thick, sweet, cream. Mix the ingredients thoroughly, then add vinegar to taste.

VEGETABLES

"_Oh, muckle is the powerful grace That lies in herbs._"

A PORTO RICAN DINNER

Mrs. G. W. Plummer

One quart cooked red kidney beans (canned beans are good and save fire); four good sized ripe tomatoes (or the solid tomatoes from a can); four medium sized onions; four green sweet peppers; one-fourth pound nut meats (pecans, almonds or English walnuts are best); two dozen green olives; salt to taste.

Process: If tomatoes are fresh, skin and put in a chopping bowl with onions and peppers, which last should have seeds and white fiber first removed; chop all until about size of a lima bean. Put into skillet a heaping tablespoonful of drippings, from ham or bacon preferred; when hot add chopped vegetables and cook until all are soft and well blended.

About fifteen minutes before serving add nut meats and olives cut into strips. In the meantime, heat the beans by themselves; turn all together and cook ten minutes, when it is ready to serve.

Service: Half an hour before time to serve, wash well, enough rice to make a border around your chop platter. Put it into gallopin boiling water, quite heavily salted; water should be at least four times quant.i.ty of rice. Boil until barely done; drain in a collander and set to drain in the mouth of the oven for five minutes.

Dispose around the edge of the platter; pour the bean mixture (which should be moist), in the middle, garnish with a wreath of parsley between rice and beans.

This, with a green salad and French dressing is an abundant and satisfying dinner. No meat should be served.

STUFFED POTATOES

Select large uniform sized potatoes. Scrub them with a vegetable brush.

Bake in a hot oven, the temperature of the oven should be such that it will bake a potato of medium size in forty to forty-five minutes. Remove a thin slice from the side lengthwise of potatoes; scoop out the pulp, pa.s.s through the ricer; add two tablespoonfuls of b.u.t.ter or bacon fat; moisten with hot milk; add two tablespoonfuls each finely chopped chives or onion. Season with salt and pepper, beat thoroughly and return to the sh.e.l.ls, using pastry bag and tube, brush over with slightly beaten egg and return to oven to brown delicately.

A "DIFFERENT" DINNER

Mrs. G. W. Plummer

A fine, firm head of cauliflower; enough rice to form a border for your chop platter; four tablespoonfuls grated or shredded ripe cheese; one teacupful rich milk; two tablespoonfuls bacon drippings. Garnish with blanched lettuce leaves, canned pimento and parsley.

Process: Wash, trim and put to boil in a large granite or aluminum kettle, the whole head of cauliflower in plenty of salted water. Do not cover. When about half done, put into an iron skillet two tablespoonfuls of bacon drippings and when smoking hot turn in the dry rice which has previously been well washed and dried on a clean towel. Parch this rice in the drippings, stirring constantly until a golden brown. Then dip the water in which the cauliflower boils, spoonful by spoonful, into the rice; as it absorbs the water add more until the rice is puffed, dry and thoroughly done; a little onion may be cooked in with rice if liked. In the meantime make a fine, thick white sauce, using b.u.t.ter and twice the quant.i.ty of flour; cook but do not brown; add milk and rub smooth; add shredded cheese, red pepper and salt; cook to a smooth masking sauce.

Service: Put cauliflower, unbroken, in center of platter; mask with sauce and sprinkle with grated cheese. Around the flower dispose the lettuce in such a way as to simulate a growing head. Encircle this with border of rice and put an outside border of parsley. The pimento should be cut in strips and laid up the sides of flower inside lettuce leaves.

SUNDAY NIGHT SUPPER DISH

Mrs. G. W. Plummer

Wash round, solid, medium sized tomatoes (one for each service) and cut in half but do not skin. Insert slivers of onion in each half tomato on cut side. Dip cut side in egg, beaten with a little water, seasoned with salt and paprika; then in rolled bread crumbs or rolled shredded wheat biscuit. Two tablespoonfuls of bacon drippings heated to a smoke in skillet or on cake griddle. Put in tomatoes, cut side down, and fry until a golden brown; then turn carefully; reduce heat and cook gently until cooked but not broken. Remove to platter and place on each a generous spoonful of the following sauce:

Sauce: Add dripping to that in skillet in which tomatoes were cooked to make two tablespoonfuls; add four tablespoonfuls flour; one thin slice of onion and cook four minutes; add two cups milk; celery salt, salt and pepper and when incorporated add one-half cupful grated or shredded cheese and cook until smooth.

CUBAN RICE

Mrs. W. F. Barnard

One and one-half pounds fresh pork, ground; one onion, chopped; one egg; salt and pepper. Make into little round b.a.l.l.s. One quart of tomatoes, strained. Boil meat b.a.l.l.s in tomato juice for one hour. Cook rice and serve as a vegetable, pouring meat and tomatoes around it on platter.

INDIAN VEGETABLE CURRY

Mrs. Jean Wallace Butler

One pound can baked beans; one pound can lima beans; one pound can green string beans; one pound can wax beans; two pound can tomatoes; eight large onions; one heaping teaspoonful Cross & Blackwell's curry; one tablespoonful salad oil. Remove all vegetables from cans; heat the beans in large cooking vessel; heat tomatoes separately, seasoning very strongly with salt and pepper. Slice onions and boil in water. When sufficiently cooked, add onions and tomatoes to other vegetables. Fry curry in salad oil to a nice brown. Add to the vegtables, and simmer half an hour. While this is simmering, boil rice to serve on plate with curry. This serves ten people. In winter time, for large family you can double recipe, and keep frozen. Better every time reheated. No bread, b.u.t.ter or anything else is served with this, except Indian chutney.

POTATO PUFF b.a.l.l.s

Scoop out the inside of hot baked potatoes, force the pulp through a ricer, there should be two cups. Add two tablespoonfuls b.u.t.ter; moisten with rich cream; season with salt and paprika, while beating constantly; add one slightly beaten egg yolk and one-half teaspoonful finely chopped parsley; cook one minute, stirring constantly. Remove from range and fold in the stiffly beaten white of one egg. Shape in b.a.l.l.s and roll in finely chopped seasoned nut meats; place on b.u.t.tered pan and brown delicately in the oven. Arrange around broiled whitefish.

POTATO FLUFF

Mrs. W. D. Hurlbut

Pa.s.s enough hot boiled potatoes through a ricer to make three cups; season with pepper, salt, a big piece of b.u.t.ter and half a cup of cream; beat an egg very light, beat it in the potato; turn into a b.u.t.tered baking dish; sprinkle bread crumbs on top and bake until browned.

STUFFED SWEET POTATOES

Mrs. Louis Geyler

Bake three large sweet potatoes; cut in halves lengthwise; carefully scoop out pulp and press through a ricer. Reserve the sh.e.l.ls. Season with one-half teaspoonful of salt; one-fourth teaspoonful paprika; one-half tablespoonful powdered sugar; three tablespoonfuls b.u.t.ter; and one-third cup hot cream or rich milk. Beat them thoroughly, then stir in one-half cup finely chopped almonds, blanched; refill sh.e.l.ls. Cut marshmallows in four pieces and cover each portion. Bake in a moderate oven until heated through and marshmallows are delicately browned.

FRENCH FRIED SWEET POTATOES

Mrs. A. M. Cameron

Wash and peel very large sweet potatoes and cut lengthwise; as you would white potatoes; fry in the same manner and sprinkle lightly with salt; serve at once.

SWEET POTATO CROQUETTES

Two cupfuls of mashed sweet potatoes; one cupful of hot milk; two eggs; one teaspoonful salt; two tablespoonfuls of b.u.t.ter; bread crumbs; one tablespoonful of b.u.t.ter. Beat the potatoes and milk, gradually stir in the melted b.u.t.ter; salt and one of the eggs well beaten. Form into croquette b.a.l.l.s; dip in beaten egg and bread crumbs. Fry in deep fat until golden brown. Drain on paper and serve with cream sauce.