Really old recipes.
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Molded Rice with Fruit
The following recipe is a good cold rice dessert:
One cup washed rice, 4 cups milk, 1 teaspoon salt, 2 strips of lemon or orange rind, 1 cup sugar, 1 cup cream beaten until stiff, ½ teaspoon vanilla, 2 cups cut-up fruit.
In a double boiler heat the milk and add the rice, salt and lemon or orange rind. Cook about one and one-half hours, or until the rice is tender.
Add sugar, remove from fire and cool. Then fold lightly in the beaten cream and turn the mixture into a mold.
Thoroughly chill and at serving time turn from the mold and surround with fruit. -
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Creole of Halibut (Baked)
Cook for 20 minutes two cups of tomatoes, one cup water, two slices onions, five cloves and one-half tablespoon sugar.
Melt three tablespoons of butter, add three tablespoons flour and stir until well blended. Then add to the tomato sauce or mixture, season with salt and pepper and cook 10 minutes. Force this through a strainer. Wipe a two pound piece of halibut, put into a buttered baking pan and pour around one-half of sauce; bake 40 minutes, basting every 10 minutes. Remove to a hot platter, pour around the remaining sauce and garnish with parsley. -
Ragoo of Pigs-Ears:—Take a quantity of pigs-ears, and boil them in one half wine and the other water; cut them in small pieces, then brown a little butter, and put them in, and a pretty deal of gravy, two anchovies, an eschalot or two, a little mustard, and some slices of lemon, some salt, and nutmeg; stew all these together, and shake it up thick. Garnish the dish with barberries.
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To stuff a Shoulder or Leg of Mutton with Oysters:—Take a little grated bread, some beef-suet, yolks of hard eggs, three anchovies, a bit of an onion, salt and pepper, thyme and winter-savoury, twelve oysters, some nutmeg grated; mix all these together, and shred them very fine, and work them up with raw eggs like a paste, and stuff your mutton under the skin in the thickest place, or where you please, and roast it; and for sauce take some of the oyster-liquor, some claret, two or three anchovies, a little nutmeg, a bit of an onion, the rest of the oysters: stew all these together, then take out the onion, and put it under the mutton.
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To make Pockets:—Cut three slices out of a leg of veal, the length of a finger, the breadth of three fingers, the thickness of a thumb, with a sharp penknife; give it a slit through the middle, leaving the bottom and each side whole, the thickness of a straw; then lard the top with small fine lards of bacon; then make a forc'd-meat of marrow, sweet-breads, and lamb-stones just boiled, and make it up after 'tis seasoned and beaten together with the yolks of two eggs, and put it into your pockets as if you were filling a pincushion; then sew up the top with fine thread, flour them, and put melted butter on them, and bake them; roast three sweet-breads to put between, and serve them with gravy-sauce.
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Happy New Year -
Banana Cake
Measure into mixer:
2 1/2 cups sifted flour
1 1/4 cups sugar
2/3 cup shortening
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. soda
1/2 cup any pancake syrup
2/3 cup bananas
Mix thoroughly at medium speed for 2 min. Then stir in 3 1/2 tsp. baking powder, 3 eggs, 1/2 cup milk. Mix thoroughly at medium speed for 2 min. Pour into 9 inch layer cake pans. Bake @ 375 degrees for 35 to 40 min. Use butter frosting flavored with a few drops maple & put an inch of chopped nuts around top.
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*Orange-Schoco-Cookies
Components:
(100 Gramm) Plain rasped chocolate pieces
(125 Gramm) Sugar
(125 Gramm) Margarine
(200 Gramm) Flour
1 pinch Salt
1 Egg
1 Teaspoon baking powder
Grated orange peel from 2 oranges (untreated)Icing:
(100 Gramm) Powdered sugar
2-3 Table spoon orange juice (From the oranges)Take care, juice may not be too fluid and not too firm.
Preparation:
Please mingle the margarine, sugar, salt, egg and grated orange peels. After that filter the flour and the baking powder above the dough. After that add the rasped plain chocolate pieces and knead everything into a smooth dough.
If you're finished, form the dough into a "ball", protect it with "aluminium foil" and put it for 1 night in the fridge.
The electric cooker needs 392 F. (200 Grad in German)
You need now a rolling pin to roll out the "ball". Be patient, this takes some time. To avoid that the dough "glues" with the rolling pin use four + plastic wrap, this helps. The dough can be 5 Millimeter thick.
The next step would be to cout out the dough with "dough molds. Such as a little angel, a star maybe, or a fir. Put them on the baking sheet and for 10 until 12 minutes in the electric cooker. You have to observe the time, if the cookies are too long in the electric cooker, they become too "brown".
After the baking time put the cookies on the table for cooling down.
The last step would be the icing. Please mix the powdered sugar with the orange juice and put it on the cooled down cookies.*
Do it and enjoy!
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Molten chocolate cake :
Ingredients:4 ounces (113 grams) semi-sweet or bittersweet chocolate
1/2 cup (113 grams) unsalted butter
1/2 cup (100 grams) granulated sugar
2 large eggs
2 large egg yolks
1/4 cup (30 grams) all-purpose flour
Optional: powdered sugar, whipped cream, or ice cream for serving.
Made it multiple times, there is no doubt that this sponge chocolate lava cake is an incredibly delectable treat that tantalizes the taste buds. -
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