|
Classic
Cook Books
< last page | next page >
page 425
CHICKEN JELLY.
Cook a chicken in enough water to little more than cover it; let it stew gently
until the meat drops from the bones, and the broth is reduced to about a pint;
season it to taste, with a little salt and pepper. Strain and press, first
through a colander, then through a coarse cloth. Set it over the fire again, and
cook a few minutes longer. Turn it into an earthen vegetable dish to harden; set
it on the ice in the refrigerator. Eat cold in slices. Nice made into
sandwiches, with thin slices of bread, lightly spread with butter.
BOILED RICE.
Boil half a cupful of rice in just enough water to cover it, with half a
teaspoonful of salt; when the water has boiled nearly out and the rice begins to
look soft and dry, turn over it a cupful of milk, and let it simmer until the
rice is done and nearly dry; take from the fire and beat in a well-beaten egg.
Eat it warm with cream and sugar. Flavor to taste.
CUP PUDDING.
Take one tablespoonful of flour, one egg; mix with cold milk and a pinch of salt
to a batter. Boil fifteen minutes in a buttered cup. Eat with sauce, fruit, or
plain sugar.
TAPIOCA CUP PUDDING.
This is very light and delicate for invalids. An even tablespoonful of tapioca,
soaked for two hours in nearly a cup of new milk; stir into this the yolk of a
fresh egg, a little sugar, a grain of salt, and bake it in a cup for fifteen
minutes. A little jelly may be eaten with it.
BAKED APPLES.
Get nice fruit, a little tart and juicy, but not sour; clean them nicely, and
bake in a moderate oven--regulated so as to have them done in about an hour;
when the skin cracks and the pulp breaks through in every direction they are
done and ready to take out. Serve with white sugar sprinkled over them.
SOFT TOAST.
Toast well, but not too brown, two thin slices of stale bread; put them on a
warm plate, sprinkle with a pinch of salt, and pour upon them some boiling
water; quickly cover with another dish of the same size, and drain off the
water. Put a very small bit of butter on the toast and serve at once while hot.
< last page | next page >
Classic
Cook Books
|
