Miss Parloa's New Cook Book · Chapter 14Part 14
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Stuffed Tomatoes.
Twelve large, smooth tomatoes, one teaspoonful of salt, a little pepper, one table-spoonful of butter, one of sugar, one cupful of bread crumbs, one teaspoonful of onion juice. Arrange the tomatoes in a baking pan. Cut a thin slice from the smooth end of each. With a small spoon, scoop out as much of the pulp and juice as possible without injuring the shape. When all have been treated in this way, mix the pulp and juice with the other ingredients, and fill the tomatoes with this mixture. Put on the tops, and bake slowly three-quarters of an hour. Slide the cake turner under the tomatoes and lift gently on to a flat dish. Garnish with parsley, and serve.
Stuffed Tomatoes, No 2.
Twelve tomatoes, two cupfuls of bread crumbs, one of stock, four table-spoonfuls of butter, one of flour, salt, pepper, one teaspoonful of onion juice. Cut slices from the stem end of the tomatoes. Remove the juice and pulp with a spoon, and dredge the inside with salt and pepper. Put two table-spoonfuls of the butter in a frying-pan, and when hot, stir in the bread crumbs. Stir constantly until they are brown and crisp, and fill the tomatoes with them. Cover the openings with fresh crumbs and bits of butter. Bake slowly half an hour. Fifteen minutes before the tomatoes are done, make the sauce in this manner: Put one table-spoonful of butter in the frying-pan, and when hot, add the flour. Stir until brown and smooth; then add the stock, tomato juice and pulp. Stir until it boils up, and add the onion juice, salt and pepper. Simmer ten minutes, and strain. Lift the tomatoes on to a flat dish, with the cake turner. Pour the sauce around, garnish with parsley, and serve. Any kind of meat, chopped fine and seasoned highly, can be used in place of the crumbs.
Escaloped Tomatoes.
One pint of fresh or canned tomatoes, one generous pint of bread crumbs, three table-spoonfuls of butter, one of sugar, one scant table-spoonful of salt, one-fourth of a teaspoonful of pepper. Put a layer of the tomato in an escalop dish. Dredge with salt and pepper, and dot butter here and there. Now put in a layer of crumbs. Continue this until all the ingredients are used, having crumbs and butter for the last layer. If fresh tomatoes have been used, bake one hour, but if canned, bake half an hour.
Broiled Tomatoes.
Cut the tomatoes in halves. Sprinkle the inside of the slices with fine bread crumbs, salt and pepper. Place them in the double broiler, and broil over the fire for ten minutes, having the outside next the fire. Carefully slip them on a hot dish (stone china), and put bits of butter here and there on each slice. Put the dish in the oven for ten minutes, and then serve. Or, if you have a range or gas stove, brown before the fire or under the gas.
Fried Tomatoes.
Slice ripe tomatoes and dip them in well-beaten eggs, which have been seasoned with salt, pepper and sugar (one teaspoonful of sugar to each egg), and then, in fine bread or cracker crumbs. Have two table-spoonfuls of butter in a frying-pan, and when hot, put in as many slices of tomato as will cover the bottom. Fry for ten minutes, five for each side. Serve on thin slices of toast.
To Peel Tomatoes.
Put the tomatoes in a frying basket and plunge them into boiling water for about three minutes. Drain, and peel.
Baked Onions.
Peel large onions, and boil one hour in plenty of water, slightly salted. Butter a shallow dish or a deep plate, and arrange the onions in it. Sprinkle with pepper and salt, put a teaspoonful of butter in the centre of each onion, and cover lightly with crumbs. Bake slowly one hour. Serve with cream sauce.
Stuffed Onions.
Boil as for baking. Cut out the heart of the onions, and fill the space with any kind of cold meat, chopped fine, and highly seasoned. To each pint of meat add one egg and two-thirds of a cupful of milk or cream. When the onions are filled put a bit of butter (about a teaspoonful) on each one. Cover with crumbs, and bake one hour. Serve with cream sauce.
Parsnips Fried in Butter.
Scrape the parsnips, and boil gently forty-five minutes. When cold, cut in long slices about one-third of an inch thick. Season with salt and pepper. Dip in melted butter and in flour. Have two table-spoonfuls of butter in the frying pan, and as soon as hot, put in enough parsnips to cover the bottom. Fry brown on both sides, and serve on a hot dish.
Parsnips Fried in Molasses.
Have one cupful of molasses in a large frying-pan. When boiling, put in slices of parsnips that have been seasoned with salt, and cooled. Fry brown, and serve hot.
Parsnip Balls.
Mash one pint of boiled parsnips. Add two table-spoonfuls of butter, one heaping teaspoonful of salt, a little pepper, two table-spoonfuls of cream or milk and one beaten egg. Mix all the ingredients except the egg. Stir on the fire until the mixture bubbles; then add the egg, and set away to cool. When cold, make into balls one-third the size of an egg. Dip them in beaten egg and in crumbs. Put in the frying basket and plunge into boiling fat. Cook till a rich brown.
Escaloped Parsnip.
Prepare the parsnips as for the balls, omitting the egg. Turn into a buttered dish, cover with crumbs, dot with butter, and brown in the oven.
Asparagus with Cream.
Have the asparagus tied in bundles. Wash, and plunge into boiling water in which there is a teaspoonful of salt for every quart of water. Boil rapidly for fifteen minutes. Take up, and cut off the tender heads. Put them in a clean sauce-pan with one generous cupful of cream or milk to every quart of asparagus. Simmer ten minutes. Mix one table-spoonful of butter and a generous teaspoonful of flour together. When creamy, stir in with the asparagus. Add salt and pepper to taste, and simmer five minutes longer.
Green, Peas à la Française.
Boil green peas until tender, and drain. For every quart, put in a sauce-pan two table-spoonfuls of butter, one of flour, and half a teaspoonful of sugar. Stir until all are thoroughly mixed. Add the peas, and stir over the fire for five minutes. Add one cupful of white stock or cream, and simmer ten minutes. The canned peas can be prepared in the same manner.
Minced Cabbage.
Drain boiled cabbage in the colander. Put it in the chopping tray and chop fine. For each quart of the chopped cabbage, put two table-spoonfuls of butter and one of flour in the frying-pan. As soon as smooth and hot, put in the cabbage, which season well with salt, pepper, and, if you like it, two table-spoonfuls of vinegar. Stir constantly for five or eight minutes. When done, heap on a dish. Make smooth with a knife, and garnish with hard-boiled eggs.
Minced Spinach.
Boil the spinach in salt and water until tender. Drain in the colander, and chop fine in the tray. Season well with pepper and salt. For each quart of the chopped spinach, put two table-spoonfuls of butter and one of flour in a frying-pan. When this has cooked smooth, and before it has become browned, add the spinach. Stir for five minutes; then add half a cupful of cream or milk, and stir three minutes longer. Arrange in a mound on a hot dish. Garnish with a wreath of slices of hard-boiled eggs at the base, and finish the top with another wreath. Serve hot. Lettuce can be cooked and served in the same manner. It must be boiled about twenty minutes to be tender.
Cauliflower with Cream Sauce.
Take off the green leaves and the stalk of the cauliflower. Wash, and put on to cook in boiling water. Boil gently for half an hour. Turn off the water, and add one pint of milk, one pint of boiling water and one table-spoonful of salt. Simmer half an hour longer. Take up with, a skimmer, being careful not to break it. Pour over this a cream sauce, and serve.
Escaloped Cauliflower.
Cook the cauliflower one hour in salt and water. Drain, and break apart. Put a layer of the cauliflower in an escalop dish, moisten it with Bechamel or cream sauce, and sprinkle in a little grated cheese. Put in another layer of cauliflower, and continue, as directed before, until all of the vegetable is used. There should be two table-spoonfuls of grated cheese and one pint of sauce to each head of cauliflower. Cover with bread crumbs and cheese, and dot with bits of batter. Bake half an hour in a moderate oven.
Stewed Celery with Cream Sauce.
Wash and scrape the tender white part of two heads of celery. Cut them in pieces about two inches long. Cover with boiling water and simmer gently half an hour. Season well with salt. Drain off the water in which the celery was cooked. Add a pint of cream sauce, and serve.
Celery Stewed in Stock.
Scrape, wash and cut the white part of two heads of celery. Put in a stew-pan with one pint of stock, and simmer half an hour. Mix together two table-spoonfuls of butter and one of flour. Stir this in with the celery. Season with salt, and simmer five minutes longer.
Stewed Okra.
After the ends of the pods have been cut off, wash, and put on with just enough water to prevent burning (about a cupful to a quart of the okra) and a teaspoonful of salt. Simmer gently thirty minutes. Season with pepper and butter, and with more salt, if necessary.
Okra Stewed with Tomatoes.
Cut the okra in thin slices, and pare and slice the tomatoes. Have one pint of tomatoes to two of okra. Put the vegetables in a stew-pan with one teaspoonful of salt and a little pepper. Simmer half an hour. Add one table-spoonful of butter, and more salt, if needed.
Scalloped Okra and Tomatoes.
Prepare the same as stewed okra and tomatoes. When they have been stewing fifteen minutes add the butter and pepper, and turn into a deep dish. Cover with bread or cracker crumbs, dot with butter, and bake half an hour.
Fried Egg Plant.
Cut the plant in slices about one-third of an inch thick. Pare these, and lay in a flat dish. Cover with boiling water, to which has been added one table-spoonful of salt for every quart of water. Let this stand one hour. Drain, and pepper the slices slightly, and dip in beaten egg and bread crumbs (two eggs and a pint of crumbs for a good-sized plant). Fry in boiling fat for eight or ten minutes. The slices will be soft and moist when done. Or, the slices can be seasoned with pepper, and fried in just enough pork fat to brown them. The egg plant is sometimes stewed, and sometimes baked, but there is no other mode so good as frying.
Boiled Rice.
One cupful of rice, one quart of boiling water, one scant table-spoonful of salt. Wash the rice in three waters, and put in the double kettle with the salt and boiling water. Boil rapidly fifteen minutes; then pour off all the water. Cover tightly, return to the fire, and cook twenty minutes longer. The water in the under boiler must boil rapidly all the time. Rice cooked in this manner will have every grain separate.
Corn Oysters.
One cupful of flour, half a cupful of melted butter, three table-spoonfuls of milk, two teaspoonfuls of salt, one-fourth of a teaspoonful of pepper, one pint of grated corn. Pour the corn on the flour, and beat well; then add the other ingredients, and beat rapidly for three minutes. Have fat in the frying-pan to the depth of about two inches. When smoking hot, put in the batter by the spoonful. Hold the spoon close to the fat and the shape of the oyster will be good. Fry about five minutes.
New Bedford Corn Pudding.
Twelve ears of corn, four eggs, a generous pint and a half of milk, a generous teaspoonful of salt, four table-spoonfuls of sugar. Grate the corn, beat the eggs with a spoon, and mix all the ingredients together. Butter a deep earthen dish, and pour the mixture into it. Bake slowly two hours. Serve hot. When the corn is old it will take one quart of milk. If very young and milky, one pint of milk will be sufficient.
Pickled Beets.
Cut boiled beets in slices. Lay these in a large glass jar or earthen pot. For every beet, put in one slice of onion, one table-spoonful of grated horse-radish, six cloves, and vinegar enough to cover. The beets will be ready to use in ten or twelve hours. They will not keep more than a week.
Baked Beans.
Pick one quart of beans free from stones and dirt. Wash, and soak in cold water over night. In the morning pour off the water. Cover with hot water, put two pounds of corned beef with them, and boil until they begin to split open, (the time depends upon the age of the beans, but it will be from thirty to sixty minutes). Turn them into the colander, and pour over them two or three quarts of cold water. Put about half of the beans in a deep earthen pot, then put in the beef, and finally the remainder of the beans. Mix one tea-spoonful of mustard and one table-spoonful of molasses with a little water. Pour this over the beans, and then add boiling water to just cover. Bake slowly ten hours. Add a little water occasionally.
PIES AND PUDDINGS.
Puff Paste.
One quart of pastry flour, one pint of butter, one table-spoonful of salt, one of sugar, one and a quarter cupfuls of ice water. Wash the hands with soap and water, and dip them first in very hot, and then in cold, water. Rinse a large bowl or pan with boiling water and then with cold. Half fill it with cold water. Wash the butter in this, working it with the hands until it is light and waxy. This frees it of the salt and butter-milk, and lightens it, so that the pastry is more delicate. Shape the butter into two thin cakes, and put in a pan of ice water, to harden. Mix the salt and sugar with the flour. With the hands, rub one-third of the butter into the flour. Add the water, stirring with a knife. Stir quickly and vigorously until the paste is a smooth ball. Sprinkle the board lightly with flour. Turn the paste on this, and pound quickly and lightly with the rolling pin. Do not break the paste. Roll from you and to one side; or, if easier to roll from you all the while, turn the paste around. When it is about one-fourth of an inch thick, wipe the remaining butter, break it in bits, and spread these on the paste. Sprinkle lightly with flour. Fold the paste, one-third from each side, so that the edges meet. Now fold from the ends, but do not have these meet. Double the paste, pound lightly, and roll down to about one-third of an inch in thickness. Fold as before, and roll down again. Repeat this three times if for pies, and six times if for vol-au-vents, patties, tarts, etc. Place on the ice, to harden, when it has been rolled the last time. It should be in the ice chest at least an hour before being used. In hot weather if the paste sticks when being rolled down, put it on a tin sheet and place on ice. As soon as it is chilled it will roll easily. The less flour you use in rolling out the paste the tenderer it will be. No matter how carefully every part of the work may be done, the paste will not be good if much flour is used.
Chopped Paste.
One quart of pastry flour, two cupfuls of unwashed butter, one teaspoonful of salt, one table-spoonful of sugar, and a scant cupful of ice water. Put the flour, salt, sugar and butter in the chopping-tray. Chop all together until the butter is thoroughly mixed with the flour; then add the water, and continue chopping. When well mixed, sprinkle the board with flour, turn the paste on it, and roll into a flat piece. Place in a pan on the ice. When hard, use the same as puff paste. It can be used as soon as mixed, but will not, of course, be so nice.
French Paste for Raised Pies.
One quart of pastry flour, one table-spoonful of sugar, one teaspoonful of salt, one scant cupful of butter, one egg, one tea-cupful of water. Rub the butter, salt and sugar into the flour. Beat the egg, and add the water to it. Stir this into the flour and butter. Stir this mixture until it is a smooth paste; then put on the board and roll the same as puff paste. This paste must be rolled eight times.
To Make a Pie.
Butter the pie plate (tin is the best), and cover with paste that has been rolled very thin. Roll a strip of paste long enough to go around the plate, and cut in strips an inch wide. Wet the edge of the plate with water, and put a strip of paste on it. Fill with any kind of prepared fruit Have the paste in a roll, and cut enough from the end to cover the pie. Sprinkle the board lightly with flour, and place the paste up-on it. Flour the rolling pin with, the hand. Roll from you and to one side until the paste is the right size. It must be much larger than the plate. In the centre cut a slit about halt an inch long. Cover the pie, having the paste "fulled" on, as it shrinks in the baking. The oven must be hot at first, and after the first fifteen minutes the drafts must be closed. A mince pie will require one hour to bake, and an apple pie fifty minutes. Peach, and nearly all other fruit pies, require the same time.
Mince Pie Meat.
Boil a beef tongue, weighing six pounds, and six pounds of the vein of a round of beef (these should just simmer). After skinning the tongue, chop it and the beef very fine, and add five pounds of beef suet, chopped fine; five pounds of stoned raisins, three of dried currants, one and a half of citron, cut fine; nine of sugar, one and a half pints of molasses, two quarts of the liquor in which the meat was boiled, one quart of brandy, one pint of white wine, a cupful of salt, half a cupful of cinnamon, one-fourth of a cupful of cloves, one-fourth of a cupful of allspice, three nutmegs, a table-spoonful of mace. Put all in a large pan, and let stand over night. Put what you wish to bake in another pan with half as much stewed and sweetened apple as you have meat, and let it stand one hour. Put the remainder of the meat in a jar. Cover with a paper dipped in brandy, and then cover tightly, to exclude the air. Set in a cool place for future use, [Mrs. M. L. W.]
Squash pies.
Five pints of stewed and strained squash, two quarts of boiling milk, one and a half nutmegs, four teaspoonfuls of salt, five cupfuls of sugar, nine eggs, four table-spoonfuls of Sicily Madeira and two of rose-water. Gradually pour the boiling milk on the squash, and stir continually. Add the nutmeg, rose-water and sugar. When cold, add the eggs, well beaten; and just before the mixture is put in the plates, add the Madeira. Butter deep plates, and line with a plain paste. Fill with the mixture, and bake in a moderate oven for forty minutes. [Mrs. M. L. W.]
Sweet Potato Pies.
When the potatoes are dry and mealy, take a quart after they have been pared, boiled and mashed, a quart of milk, four eggs, salt, nutmeg, cinnamon and sugar to taste. Bake the same as squash pies. If the potatoes are very moist, use less milk.
Lemon Pie.
The juice and rind of one lemon, two eggs, eight heaping table-spoonfuls of sugar, one small tea-cupful of milk, one teaspoonful of corn-starch. Mix the corn-starch with a little of the milk. Put the remainder on the fire, and when boiling, stir in the corn-starch. Boil one minute. Let this cool, and add the yolks of the eggs, four heaping table-spoonfuls of the sugar, and the grated rind and juice of the lemon, all well beaten together. Have a deep pie plate lined with paste, and fill with this mixture. Bake slowly half an hour. Beat the whites of the eggs to a stiff froth, and gradually beat into them the remainder of the sugar. Cover the pie with this, and brown slowly.
Orange Pies.
Two cupfuls of sugar, two of flour, five eggs, one tea-spoonful of cream of tartar, half a teaspoonful of soda, the juice and rind of one orange. These are for the cake. Beat the eggs very light; then add the sugar, and beat until frothy. Now add the orange. Mix the soda and cream of tartar with the flour, and rub through a sieve on to the beaten eggs and sugar. Stir well, and bake in deep tin plates. There will be enough for six plates. When baked, put a thin layer of the icing between the cakes, and cover the pie with icing. There should be three cakes in a pie. Icing: The whites of four eggs, one tea-cupful of powdered sugar, the juice and rind of two oranges. After beating the whites to a stiff froth, beat in the sugar and then the rind and juice of the oranges. When the pies are iced, dry them in the heater.
Chocolate Pies.
Make plain cup cake, and bake in Washington-pie plates, having the cake thick enough to split. After splitting, spread one half with a filling made as below, place the top piece on, and sprinkle with powdered sugar. The cake should always be fresh.
Filling: One square of Baker's chocolate, one cupful of sugar, the yolks of two eggs, one-third of a cupful of boiling milk. Mix scraped chocolate and sugar together; then add, very slowly, the boiling milk, and then the eggs, and simmer ten minutes, being careful that it does not burn. Flavor with vanilla. Have fully cold before using.
HOT PUDDINGS.
Custard Soufflé.
Two scant table-spoonfuls of butter, two table-spoonfuls of flour, two table-spoonfuls of sugar, one cupful of milk, four eggs. Let the milk come to a boil. Beat the flour and butter together; add to them, gradually, the boiling milk, and cook eight minutes, stirring often. Beat the sugar and the yolks of the eggs together. Add to the cooked mixture, and set away to cool. When cool, beat the whites of the eggs to a stiff froth, and add to the mixture. Bake in a buttered pudding dish for twenty minutes in a moderate oven. Serve immediately with creamy sauce.
Cabinet Pudding.
One quart of milk, four eggs, four table-spoonfuls of sugar, half a teaspoonful of salt, one table-spoonful of butter, three pints of stale sponge cake, one cupful of raisins, chopped citron and currants. Have a little more of the currants than of the two other fruits. Beat the eggs, sugar and salt together, and add the milk. Butter a three-pint pudding mould (the melon shape is nice), sprinkle the sides and bottom with the fruit, and put in a layer of cake. Again sprinkle in fruit, and put in more cake. Continue this until all the materials are used. Gradually pour on the custard. Let the pudding stand two hours, and steam an hour and a quarter. Serve with wine or creamy sauce.
English Plum Pudding.
A pound of suet, chopped fine; a pint of sugar, one pound of grated stale bread, one pound of raisins, two of currants, a glass of brandy, two teaspoonfuls of ginger, two nutmegs, half a pint of milk, a little salt Beat well, and steam five hours. Serve with rich sauce.
Rachel Pudding.
One quart of breadcrumbs, one of apples, cut very fine; half a cupful of suet, chopped very fine; one cupful of English currants, the rind and juice of two lemons, four eggs, well beaten. Mix thoroughly. Grease a pudding mould, and put the mixture in it. Steam three hours, and serve with rich wine sauce.
Chocolate Pudding.
One quart of milk, four table-spoonfuls of corn-starch, four of sugar, four of scraped chocolate, two of boiling water, two eggs, one teaspoonful of salt. Reserve one cupful of the milk, and put the remainder on to boil. Put the sugar, chocolate and water in a sauce-pan or, better still, a small frying-pan, and stir over a hot fire for about a minute, when the mixture should be smooth and glossy. Stir this into the boiling milk. Mix the corn-starch with cold milk. Beat the egg, and add to the corn-starch and milk; add, also, the salt. Stir this into the boiling milk, and beat well for about three minutes. Turn the mixture into a melon mould that has been dipped in cold water. Let the pudding stand in the mould about fifteen minutes. Turn into the pudding dish, and heap whipped cream around it. Serve sugar and cream with it; or, vanilla sauce will answer.
Chocolate Roll Pudding.
This pudding consists of cake, frosting and sauce. It is very nice. Beat the whites of three eggs to a stiff froth, and add the yolks. Beat into the eggs one cupful of sugar and one of flour. As soon as all are thoroughly mixed, stir in half a cupful of cold water, in which has been dissolved soda about the size of a pea. Pour thin into a buttered pan, and bake in a moderate oven from twelve to fifteen minutes. When baked, sprinkle the top with two table-spoonfuls of milk.
Frosting: Beat the whites of six eggs to a froth, and divide into two parts. Put a teaspoonful of sugar to one half, and one teaspoonful of sugar and three of grated chocolate to the other. Take the cake from the pan and put it on a flat dish or tin sheet. Spread half of each mixture over the top. Return to the oven for about five minutes, to harden the frosting. Take out and roll up. Put the remainder of the frosting on the top and sides of the roll. Put again in the oven to harden the frosting. Take out, and slide on a flat dish. Pour the sauce around, and serve. The yolks of the eggs may be used for puddings or custards.
Sauce: One egg, one tea-cupful of powdered sugar, five table-spoonfuls of boiling milk, one teaspoonful of vanilla extract. Beat the white of the egg to a stiff froth, and gradually beat in the sugar. Add the yolk of the egg, the vanilla, and lastly the boiling milk.
Ground Rice Pudding.
One quart of milk, five table-spoonfuls of ground rice, four of sugar, one teaspoonful of salt, six eggs, half a cupful of butter. Put the milk in the double boiler, reserving half a cupful. Mix the rice and cold milk together, and stir into the milk in the boiler when this is hot. Stir constantly for five minutes. Add the salt, butter and sugar, and set away to cool. When cold, add the eggs, well beaten. Bake one hour in a moderate oven. Serve with creamy sauce.
Rice Pudding.
One cupful of rice, one quart of milk, one cupful of raisins, one heaping teaspoonful of salt, one cupful of water, one quart of soft custard. Wash the rice, and let it soak two hours in cold water. Turn off the water, and put the rice in the double boiler with the cupful of water. Cook half an hour; then add the salt, raisins and milk, and cook an hour longer. Butter a melon mould and pack the rice in it. Let it stand twenty minutes. Turn out on a deep dish, decorate with bits of bright jelly, pour the custard around, and serve. The custard should be cold and the pudding hot. The raisins can be omitted if not liked.
German Puffs.
The yolks of six eggs, five table-spoonfuls of flour, one of melted butter, one pint of milk, half a teaspoonful of salt. Beat the yolks of the eggs light, add the milk to them, and pour part of this mixture on the flour. Beat light and smooth; then add the remainder of the eggs and milk, and the salt and butter. Butter muffin pans, and half fill them with the batter. The quantities given will make twelve puffs. Bake twenty minutes in a quick oven. Serve on a hot platter with the sauce poured over them.
Sauce: The whites of six eggs, one cupful of powdered sugar, the juice of two oranges or of one lemon. After beating the whites to a stiff froth, gradually beat in the sugar, and then the juice of the fruit.