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Salt water for cooking 3 eggs
Preparation: The raw potatoes are peeled, grated and pressed dry in a cloth. Bring the milk to boil, pour in the farina slowly and boil it 3 to 4 minutes, stirring constantly. Mix the grated potato with the boiling farina, yolks of eggs, salt and beaten whites of eggs. Fry the roll cubes in butter very crisp. Rinse your hands in cold water, make dumplings from the mixture with the roll cubes in the center. While the dumplings are being made the salt water is brought to boil and the dumplings are put in for 15 to 20 minutes. Do not cover the pot. The raw potato dumplings must be prepared quickly or they will turn black.
Remarks: They may be served with any kind of meat.
No. 26āUTILIZING REMNANTS OF POTATO DUMPLINGS.
The dumplings left over are sliced and fried in butter to a golden yellow color.
Preparation: The asparagus stalks are washed and peeled thin at the top and thicker toward the end. If the ends are woody cut them off. Then tie the asparagus into small bundles and put them into salt water to boil until tender, about Ā½ hour. Place them on a platter with the heads all lying one way, lightly brown the butter and pour it over. Serve hot.
No. 2āASPARAGUS WITH CREAMED BUTTER.
Quantity for 6 Persons.
3 lbs. of asparagus
3 qts. of water
1Ā½ tbsps. of salt
Ā½ lb. fresh butter
Preparation: Preparation and cooking of this asparagus are the same as given under No. 1. Serve the asparagus on a platter covered with a napkin, then cream the butter and serve in a separate dish.
No. 3āASPARAGUS WITH CREAM DRESSING.
Quantity for 6 Persons.
3 lbs. of asparagus
1Ā½ tbsps. of salt
3 qts. of water
For the Dressing.
ā
lb. of butter
1 even tbsp. of flour
4 tbsps. of sweet cream
Ā½ pt. asparagus liquor
4 yolks of eggs
Preparation: The asparagus are prepared and cooked as given under No. 1. When they are tender pile them on a platter keeping the heads all one way and prepare the dressing.
Melt the butter, stir in the flour, the yolks of eggs and the cream and gradually pour in the boiling asparagus liquor. Let it come to a boil, stirring constantly, pour over the asparagus and serve hot.
No. 4āCANNED ASPARAGUS.
Quantity for 6 Persons.
This asparagus is carefully heated and served with any kind of dressing prepared for it as given either under No. 1, No. 2 or No. 3.
No. 5āFRENCH ASPARAGUS WITH CREAM DRESSING.
Quantity for 6 Persons.
2 lbs. of fresh or 2 lb. can of asparagus
2 qts. of water
1 tbsp. of salt
For the Dressing.
ā
lb. of butter
2 tbsps. of flour
Ā½ cup of sweet or sour cream
No. 9āCAULIFLOWER.
Quantity for 6 Persons.
1 head of cauliflower, 2 lbs.
2 tbsps. of salt
4 qts. of water
For the Dressing.
ā
lb. of fresh butter
2 tbsps. of flour
Ā¾ pt. of cauliflower liquor
Ā¼ pt. of sweet cream
2ā3 yolks of eggs
A little nutmeg
Preparation: Pick off the outer leaves and put the head of cauliflower, the top downward, in cold water for 15 minutes to remove the insects that might be on it. The salt water is brought to boil and the cauliflower boiled in it a half hour.
For the dressing stew the butter and flour, add the cauliflower liquor and cream, and boil, stirring constantly. Add the yolks of eggs and do not boil any more.
The cauliflower is carefully placed on a platter or into a vegetable dish so it does not fall apart and the dressing is poured over, then the nutmeg is strewn over it.
No. 10āCAULIFLOWER WITH BUTTER SAUCE.
Quantity for 6 Persons.
1 head of cauliflower, 2 lbs.
4 qts. of water
2 tbsps. of salt
Ā¼ lb. of butter
Preparation: The cauliflower is prepared and cooked the same as given under No. 9. It is carefully placed in a dish, and the hot browned butter poured over.
No. 11āCAULIFLOWER WITH CRAB OR LOBSTER DRESSING.
Quantity for 6 Persons.
1 head of cauliflower, 2 lbs.
4 qts. of water
2 tbsps. of salt
Crab dressing
Preparation: The preparation of cauliflower is the same as given under No. 9. Make a dressing as described under No. 19, in Gravies or Dressings and pour it over the head of cauliflower.
No. 12āSCALLOPED CAULIFLOWER AU GRATIN.
Quantity for 6 Persons.
1 head of cauliflower, 2 lbs.
2 tbsps. of salt
4 qts. of water
For the Dressing.
ā
lb. butter
2Ā½ tbsps. of flour
Ā¼ pt. of bouillon
Ā¼ pt. sweet cream
Juice of Ā½ lemon
1 pinch of pepper
Salt to taste
Preparation: The canned artichokes are heated and the dressing is prepared. The butter is heated, the flour stirred in, cooked 2 minutes, the bouillon and cream added and cooked well. Season the dressing with salt, pepper and lemon juice. Take the artichokes out of the liquor and put them into this dressing to simmer 10 minutes. If you like add 3 tablespoonfuls of white wine and chopped champignons or truffles.
No. 16āSCALLOPED ARTICHOKES WITH CHEESE.
Quantity for 6 Persons.
3 large or 6 small artichokes
4 qts. of water
3 tbsps. of salt.
2 tbsps. of vinegar
For the Dish.
Ā¼ lb. of butter, good measure
Ā¼ lb. of grated Parmesan cheese
Ā¼ pt. of rich bouillon
1 pinch of pepper and salt
Preparation: The artichokes are prepared as given under No. 13. Cooked partly done with vinegar in the boiling salt water. From
the pieces of cooked artichokes remove the white fibers. Place them into a buttered baking dish or casserole, strewn with cheese and put on the Ā¼ lb. of butter in small pieces, season with pepper and salt, add the bouillon, cover the dish and bake them slowly in the oven 2 to 3 hours.
No. 17āOYSTER PLANTS, SALISFY.
Quantity for 6 Persons.
2 lbs. of oyster plants
2 qts. of water
1Ā½ tbsps. of salt
2 tbsps. of vinegar
For the Dressing.
ā
lb. of butter
2 tbsps. of flour
Ā½ pt. of bouillon, or Ā¼ pt. of bouillon and 1 pt. sweet cream
Ā¼ tsp. meat extract
1 pinch of pepper and salt to taste
Preparation: The oyster plants are scraped and at once placed into water mixed with flour or milk so that they keep their white color, then cut into 2 inch lengths and cooked until tender in boiling salt water with vinegar. While they are cooking, prepare the dressing. Melt the butter, stir in the flour, cook and add bouillon or half bouillon and half cream, add meat extract, cook and season with pepper and salt. Then drain the water from the oyster plants, put them into the dressing and set aside to simmer gently for 10 minutes.
drawn butter on, season with pepper, salt, sugar, shaking the pan, and sprinkle with minced parsley before serving. Canned peas are prepared the same way, but not cooked in salt water.
No. 21āFRESH GREEN PEAS WITH CRAB MEAT.
Quantity for 6 Persons.
1Ā½ lbs. fresh green peas
25 crabs or crawfish
Preparation: The preparation and ingredients are the same as given under No. 20. When they are done shake them with the hot butter, add the crab meat, mix, drip the crab butter on.
Remarks: This is a very fine dish.
No. 22āPEA OMELET.
Look for the preparation in chapter 15, Omelets.
No. 23āASPARAGUS AND CAULIFLOWER OMELET.
Look for the preparation in chapter 15, Omelets.
No. 24āMARROW PEAS.
Quantity for 6 Persons.
2 lbs. of marrow peas
1Ā½ pts. of bouillon
1ā10 lb. of butter
1 pinch of pepper
Salt to taste
Ā½ tsp. of sugar
Ā½ tbsp. of flour
1 tbsp. of chopped parsley
Preparation: The marrow peas are strung like beans, washed and cooked until tender in bouillon and butter, then add the flour, stir and season with salt, pepper and sugar. Lastly add the parsley.
No. 25āYOUNG CARROTS.
Quantity for 6 Persons.
2Ā½ lbs. of carrots
1 pt. bouillon
1ā10 lb. of butter
Salt to taste
1 pinch of pepper
1 tsp. of sugar
1 tbsp. of flour
1 tbsp. of finely chopped parsley
Preparation: The carrots are scraped, cut into small pieces or sliced, then washed and cooked until tender in bouillon and butter. This will require from Ā½ to 1 hour. Season them with salt, pepper, sugar to taste, stir in the flour and let them cook a little while longer, lastly add the parsley. The carrots may be scooped out and the openings filled with boiled green peas, then stewed until soft.
No. 31āSAVOY CABBAGE.
Quantity for 6 Persons.
2 heads of Savoy cabbage, 4ā5 lbs.
6 qts. of water
4 tbsps. of salt
ā
lb. of butter or half butter and half lard
Ā½ tbsp. of flour
Ā½ tbsp. finely chopped onion
Ā¾ pt. bouillon
1 pinch of pepper
Salt to taste
Preparation: The head of cabbage is cut into half, remove the outer leaves and cut out the heart or core, then cut up the rest into several pieces, wash it and cook it 20 minutes in boiling salt water.
Butter and onions are stewed a little while, add the flour and stew a few minutes. Drain the water from the cabbage, chop it or rub it through a colander, then add it to the butter, onion and flour; add the bouillon, season with salt and pepper and cook slowly for 15 minutes.
No. 32āBRUSSELS SPROUTS.
Quantity for 6 Persons.
3 lbs. of Brussels sprouts
4 qts. of water
2 tbsps. of salt
ā
lb. of butter
Ā½ pt. of bouillon
Ā¼ tsp. of meat extract to taste
1 pinch of pepper
Salt to taste
Ā½ tbsp. of flour
Preparation: The sprouts are cleaned, the yellow leaves removed, then slowly boiled in salt water. Drain off the water. Melt the butter, stir in the flour, cook a little while, add the bouillon and meat extract and put in the Brussels sprouts. Season with salt and pepper and cook 20 minutes longer. The little sprouts must not fall apart.
Remarks: When served it may be garnished with a wreath of fried chestnuts.
No. 33āANOTHER WAY OF PREPARING BRUSSELS SPROUTS.
Quantity for 6 Persons.
3 lbs. of Brussels sprouts
4 qts. of water
2 tbsps. of salt
Ā½ cup of fine roll crumbs
Ā¼ cup of strong bouillon
1 pinch of pepper
Ā¼ lb. of butter
Preparation: The sprouts are prepared as before, (See No. 32.) After the water has been drained off, melt ā
lb. of butter, add the sprouts, pour in some bouillon, season with salt and pepper and serve. Fry the roll crumbs in the other ā
lb. of butter and put over the sprouts before serving.
No. 34āKALE OR BORECOLE.
Quantity for 6 Persons.
