Part 9 (1/2)
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388. +Gooseberry Soufle.+-- Stew the berries with a little white wine, sweeten to taste and finish the same as Rhubarb Souflee.
389. +Raspberry Soufle.+-- Press 1 quart raspberries with 1 handful red currants through a sieve, sweeten to taste and mix with the yolks of 6 eggs, 2 tablespoonfuls cream, 3 tablespoonfuls zwieback crumbs and the beaten whites of the eggs; bake hour.
390. +Cherry Omelets.+-- Remove the pits from 1 pound cherries, put them with cup sugar and a little water over the fire and stew till done; transfer them to a dish and set aside to cool; mix 2 tablespoonfuls prepared flour with 1 cup milk, the yolks of 6 eggs and lastly the 6 whites beaten to a stiff froth; pour half of this into a hot pan with b.u.t.ter and fry a light brown on the underside; then slip the omelet onto a plate and set it for a few minutes in the hot oven; then take out, put 2 or 3 tablespoonfuls stewed cherries over it, double up and return to the oven until the second one is finished; sprinkle over some sugar and serve with stewed cherries.
391. +Fruit Pancakes.+-- Mix 1 cups sifted flour with teaspoonful baking powder and add teaspoonful salt, the yolks of 3 eggs and 1 cups milk or water; when this is well mixed stir in the whites of the eggs, beaten to a stiff froth; bake from this mixture 4 large, thin pancakes; wash some ripe strawberries, sweeten with sugar and mash them all up with a silver spoon; put a layer of the mashed fruit over each pancake, lay them on top of one another, dust with powdered sugar and serve.
392. +Huckleberry Pancakes.+-- Prepare a batter the same as for Apple Pancakes; put a pan with 1 tablespoonful lard over the fire; when hot pour in some of the batter, about inch in thickness, and let it bake for a few minutes; then put on a thick layer of huckleberries and sprinkle over 2 tablespoonfuls zwieback crumbs; when done on the underside slip the cake onto a large plate; lay a piece of b.u.t.ter and lard on top of the berries, put over the fryingpan and turn the cake back onto the pan; cover and fry slowly about 6 or 8 minutes; then upset the fryingpan upon a hot dish and sprinkle with sugar; set a plate with the cake over a saucepan of hot water until all are baked in the same manner; lay the cakes on top of one another, dust the whole with sugar and serve. NOTE.--The huckleberries may be stewed with a little lemon juice and sugar and thickened either with zwieback crumbs or cornstarch; a gla.s.s of port wine added to it will make a great improvement. They may then be served either separately or put between the cakes. Pancakes with stewed plums or cherries, or any kind of stewed fruit, are very nice.
393. +Strawberry Pancakes.+-- Wash 1 quart strawberries and drain them in colander; then prepare 4 large pancakes the same as for Cherry Pancakes; as soon as one is done lay the cake on a plate, cover it with strawberries and sprinkle over some sugar; set the plate over a saucepan of hot water and continue baking until they are all done; lay them over one another with strawberries between and dust the top with fine sugar. Blackberries are treated the same way. Or cover the surface of each pancake with strawberries and sugar, roll each one up separately like a music roll, dust them over with sugar and serve hot.
394. +Cherry Pancakes.+-- Remove the pits from 1 pound red cherries; put 1 cup sugar with cup water over the fire and boil a few minutes; put in the cherries and boil 3 minutes; remove from fire and set aside to cool; prepare 4 large pancakes as follows:--Take 2 cups flour, 1 teaspoonful salt, 6 eggs and 1 pint milk; sift flour and salt together, add the milk, the well beaten yolks of the eggs and mix it into a thin batter; beat the batter for 5 minutes with a wooden spoon or German quill; beat the whites of the eggs to a stiff froth and stir them lightly through the mixture; bake 4 large pancakes from this, lay them on one another, with a layer of the stewed cherries between, dust the top with powdered sugar and serve hot. Or spread over the surface of each pancake a layer of cherries, roll each one up separately, arrange the rolls neatly on a long dish and dust over with powdered sugar; serve while hot. This is a nice dish for dessert.
395. +Pancakes (with Currants and Raspberries).+-- Strip pound currants of their stems, pick over an equal portion of raspberries, put them in a colander and rinse with cold water; put them in a dish with 1 cups sugar and let them stand for several hours; bake 3 or 4 medium sized pancakes the same as Cherry Pancake, lay them over one another, with a layer of the sugared fruit between, dust with sugar and serve hot.
396. +Plain German Pancakes.+-- 3 cups sifted flour, 2 cups water, 3 eggs, yolks and whites beaten separately, and 1 teaspoonful salt; put the sifted flour into a bowl, add the salt, make a hollow in the center, add the yolks and mix it gradually with the water into a smooth batter; beat it with a wooden spoon for 5 minutes; then add the whites of the eggs, beaten to a stiff froth; put a large fryingpan with tablespoonful lard and b.u.t.ter over the fire; when hot pour in some of the mixture, sufficient to cover the bottom of pan, about ? of an inch in thickness, shake the pan to and fro and bake till light brown on the underside; slip the pancake onto a large plate, put a little b.u.t.ter and lard in center, put over the fryingpan, turn the pancake back into the pan and bake a light brown; slip the cake onto a hot plate and serve either with syrup, sugar or jelly; continue the baking until all the batter is used.
397. +Lemon Pancakes.+-- Bake pancakes the same as in foregoing recipe and when done squeeze over each one some lemon juice, dust with sugar and lay them over one another; stir 1 tablespoonful b.u.t.ter with 3 tablespoonfuls powdered sugar to a cream, set it in a saucepan of hot water and stir till thin; cut the pancakes into pieces, pour some of the sauce over each piece and serve hot.
398. +Peach Pancakes.+-- Pare and cut some ripe peaches into fine slices, sprinkle them with sugar and set in a cool place for 1 hour; bake the pancakes the same as in foregoing recipe and lay the peaches between.
399. +Apple Pancakes.+-- Mix 2 cups sifted flour with 2 cups water, teaspoonful salt and the yolks of 3 eggs; when these are well mixed together add the whites of the eggs, beaten to a stiff froth; place a fryingpan with 1 tablespoonful lard over the fire; when hot pour in some of the mixture, about inch in thickness, put over this a thick layer of very finely cut apples, slip a knife underneath the pancake to keep it from burning and shake the pan too and fro; when the underside is a light brown slip the pancake onto a plate; put a piece of b.u.t.ter and lard on top of the apples, lay the fryingpan over it and turn the pancake over into the pan; cover the pan and let it fry slowly until apples are soft; slip the pancake onto a hot plate and set it over a saucepan of hot water until the remaining mixture is baked the same way. These ingredients will make from 3 to 4 cakes, according to the size of pan. They can be served separately or piled on top of one another. Sprinkle some sugar over each pancake.
400. +Apple Fritters.+-- 1 pint flour sifted with 1 teaspoonful baking powder, 3 eggs, 3 tablespoonfuls sugar, tablespoonful b.u.t.ter, cup milk and 2 cups finely chopped apples; stir b.u.t.ter and sugar to a cream and add the yolks of 3 eggs; then flour and milk, next the chopped apples and lastly the whites of the eggs, beaten to a stiff froth; cut with a spoon a portion from this mixture the size of a large walnut, drop into boiling fat and fry till done; serve dusted with sugar and send wine or snow sauce to table with it. The above recipe will make 20 fritters. If plain flour is used mix it with 1 teaspoonfuls baking powder and teaspoonful salt.
401. +Cherry Fritters.+-- Remove the pits from 1 pint nice, ripe cherries, mix them with the same ingredients as Apple Fritters, fry in boiling lard, dust with powdered sugar and serve with cherry or wine sauce.
402. +Orange Fritters.+-- Pare and quarter 6 oranges and remove the white skin and pits; mix the orange pieces with the same ingredients as Apple Fritters, drop the mixture, by spoonfuls, into boiling lard and fry a light brown. See that each fritter has 3 pieces of orange and serve with following sauce:--Stir 2 tablespoonfuls b.u.t.ter with 6 tablespoonfuls powdered sugar to a cream and add the yolks of 2 eggs and cup finely cut orange pieces; set the sauce in a saucepan of boiling water and stir till it is melted; then serve. Care should be taken to choose oranges that are not bitter.
403. +Rice Fritters.+-- Put 1 cup rice in a saucepan, add cold water and boil 5 minutes; drain in colander and rinse with cold water; return rice to saucepan and add 1 pint milk, teaspoonful salt and tablespoonful b.u.t.ter; boil until rice is thick and soft; transfer it to a dish and when cold mix with 3 tablespoonfuls sugar, the yolks of 4 eggs, 4 tablespoonfuls prepared flour and lastly the whites of the eggs, beaten to a stiff froth; drop this with a tablespoon like small dumplings into boiling lard and fry till done; pile them on a dish, dust over with sugar and serve with snow sauce flavored with wine and a little vanilla.
404. +Cocoanut Fritters.+-- Make a batter the same as for Apple Fritters, stir 1 large cup freshly grated cocoanut into it and finish the same as Apple Fritters. Serve with the following sauce:--Boil 1 cup sugar with cup water till it forms a thread between 2 fingers; remove from fire; beat the whites of 2 eggs to a stiff froth; add the boiling hot sugar syrup slowly, beating constantly with an egg beater; then stir in 3 or 4 tablespoonfuls cocoanut.
405. +Currant Fritters.+-- 2 cups flour sifted with 1 teaspoonful baking powder, tablespoonful dripping or b.u.t.ter, 2 tablespoonfuls sugar, the grated rind of lemon, cup milk, 2 eggs and cup well washed and dried currants; stir dripping and sugar to a cream and add the yolks of 2 eggs; then the sifted flour and milk; the lemon and currants next; add lastly the whites of the eggs, beaten to a stiff froth; cut with a spoon small portions, the size of a walnut, from the mixture, drop them into boiling lard or dripping and fry a light brown and well done; dust them with sugar and serve with a syrup made as follows:--Boil 1 cup sugar with cup water till it begins to turn yellow; then remove from fire, add a little boiling water, stir for a few minutes and serve. These quant.i.ties make 20 fritters.
406. +Walnut Fritters.+-- Break the nuts into small pieces and stir 2 cupfuls into a batter made the same as for Apple Fritters. Or bake the fritters plain, prepare a hard sauce, stir some nuts into it and serve with the fritters. Walnut fritters may be served with wine, hard or fruit sauce, or they may be served dusted with sugar without a sauce.
407. +Omelette Soufle a la vanille.+-- Stir the yolks of 9 eggs with 3 tablespoonfuls sugar to a cream; add a little salt, 1 teaspoonful vanilla extract and 6 macaroons pounded fine; add lastly the whites of the eggs, beaten to a stiff froth; place an omelet or large fryingpan with b.u.t.ter over the fire; when hot put in ? the egg mixture, shake the pan a little to and fro and bake the omelet to a delicate brown; have ready a b.u.t.tered dish, turn the omelet into it, with the brown side up, set in the oven and bake another omelet the same way; lay the omelet on top of the one in dish, with brown side up; then bake the third one; lay it on top of the two and bake the whole 10 to 15 minutes; draw them to the front of oven, sprinkle with sugar and hold a red hot shovel over, to brown the sugar; then remove from oven and serve at once. Omelet souflees should be eaten as soon as done.
408. +Omelette Soufle Confitures.+-- Prepare 3 or 4 omelets the same as in foregoing recipe, spread over each omelet some peach marmalade or fruit jelly, pour over them when done some warm fruit jelly and serve.
409. +Omelette Soufle (with Chocolate).+-- Prepare the omelets the same as in foregoing recipe and sprinkle over each one a tablespoonful grated chocolate.
410. +Omelette Soufle (with Cocoanut).+-- Prepare 3 or 4 omelets the same as in foregoing recipe, lay them in a b.u.t.tered dish on top of one another with thick layers of cocoanut between and bake 10 minutes; dust the souflee with sugar and serve at once.
411. +Rum Or Maraschino Soufle.+-- Melt 2 ounces b.u.t.ter in a saucepan, add 2 tablespoonfuls flour and stir for a few minutes; add 1 cup boiling milk and stir till it forms into a smooth paste; remove it from the fire and set aside; when cold stir 2 tablespoonfuls sugar with the yolks of 6 eggs to a cream and add by degrees the paste and 4 tablespoonfuls rum or maraschino; add lastly the beaten whites of the eggs and bake in a well b.u.t.tered and floured dish hour; serve as soon as baked with lemon cream or wine cream sauce.
412. +Vienna Soufle.+-- Place a saucepan with cup milk, 1 tablespoonful flour and 2 tablespoonfuls b.u.t.ter over the fire and stir till thick; remove from fire and when cold add, alternately, the yolks of 6 eggs, 3 tablespoonfuls sugar, 1 teaspoonful lemon extract and lastly the whites of the 6 eggs, beaten to a stiff froth; fill this into a well b.u.t.tered and floured dish and bake hour in a medium hot oven; when baked take it from the oven, dust with sugar and serve with raspberry sauce.