Heat milk in a double boiler, add peanut b.u.t.ter, onion, bay leaf, chopped celery, and other seasoning. While the milk is heating, melt fat in a separate sauce pan, stirring in flour as for cream sauce. When smooth add the hot milk, after straining through a sieve. Serve at once with croutons or tiny squares of bread browned till crisp.
Peanut Fondue (8)
Peanuts, sh.e.l.led, 1 cup Bread crumbs (soft), 1 cup Milk, 1-2/3 cups Egg, 1 Salt, 1-1/2 teaspoons Cayenne
Grind peanuts in a meat grinder. Mix all ingredients except the white of the egg. Beat the egg white stiff and fold in. Turn into a b.u.t.tered pudding dish and bake in a moderate oven 30 to 35 minutes.
Peanut Soup (10)
Blanched sh.e.l.led peanuts, 2 cups Onion, 1/4 cup Celery, 1/4 cup Carrot, 1/4 cup Water, 2-1/2 cups Fat, 1/4 cup Flour, 2 tablespoons Salt, 1 teaspoon Paprika, 1/2 teaspoon Milk, 2 cups
Chop and crush the nuts until very fine; add the vegetables and water; simmer 20 minutes. Make a white sauce of the other ingredients, mix the two mixtures thoroughly and serve.
Potato Soup with Carrots (4)
Potatoes, 3 medium Water, 2 cups Flour, 4 tablespoons Soup greens Onion, 2 slices Sprigs of parsley Milk, 1-1/2 cups Carrot, 1 Fat, 1-1/2 tablespoons Salt and pepper Stalk of celery
Wash and pare potatoes. Cook in boiling salted water until they are soft.
Rub through colander. Use water in which potatoes were cooked to make up the two cups of water for the soup. Cook carrot cut in cubes in boiling water until soft; drain. Scald milk with onion, celery, and parsley. Add milk and water to potatoes. Melt fat in sauce pan, add flour, and cook for three minutes. Slowly add soup, stirring constantly. Boil for one minute, season with salt and pepper. Add cubes of carrots and serve.
Salmon en Ca.s.serole (1)
Cook one cup of rice. When cold line baking dish. Take one can of salmon and flake. Beat two eggs, one-third cup of milk, one tablespoon of b.u.t.ter, pinch of salt, dash of paprika. Stir into the salmon lightly, cover lightly with rice. Steam one hour, serve with white sauce. (This may also be made with barley instead of rice.)
Scalloped Salmon (1)
Salmon, 1 can Egg, 1 Milk, 1 pint Flour, 2 rounding tablespoons b.u.t.ter, 1-1/2 tablespoons
Put the milk on stove in double boiler, keeping out one-half cup. Mix b.u.t.ter and flour to a smooth paste, and add the egg well beaten, then the one-half cup of cold milk. Mix well and then stir into the milk, which should be scalding. Stir until smooth and thick like gravy. Season with salt and pepper and set aside to cool. b.u.t.ter a baking dish and fill with alternate layers of flaked salmon and the cream dressing. The top layer should be of the dressing. Sprinkle with cracker crumbs and bake one-half hour in moderate oven.
Salmon Loaf (1)
Salmon, 1 small can Egg, 1 Cracker crumbs, 1 cup Sweet milk, 2 tablespoons Paprika Nutmeg Salt
Remove bones from salmon; break into small pieces, add well beaten egg, seasoning, and cracker crumbs; bake in a well b.u.t.tered dish for 15 minutes; serve hot for lunch.
Tamale Pie (12)
Corn meal, 2 cups Salt, 2 1/2 teaspoons Boiling water, 6 cups Onion, 1 Fat, 1 tablespoon Hamburger steak, 1 pound Tomatoes, 2 cups Cayenne pepper, 1/2 teaspoon, or Chopped sweet pepper, 1 small Salt, 1 teaspoon
Make a mush by stirring the corn meal and one and one-half teaspoons salt into boiling water. Cook in a double boiler or over water for 45 minutes.
Brown the onion in the fat, add the Hamburger steak, and stir until the red color disappears. Add the tomatoes, pepper, and salt. Grease a baking-dish, put in a layer of corn meal mush, add the seasoned meat, and cover with mush. Bake 30 minutes. Serves six.
Turkish Pilaf (3)
Washed rice, 1 cup Raw lean beef or lamb, 1 pound Salt, 1 teaspoon Boiling water, 2 cups Small onion or garlic, 2 cloves Tomatoes, 2 cups Olive oil or any fat, 2 tablespoons
Fry onion cut in small pieces or the garlic in the fat until slightly brown; add rice, seasonings, water, tomatoes, meat, and cook in a covered dish until the rice is soft. The meat may be omitted, the rice cooked in the tomatoes and water, and the whole covered with grated cheese and baked until cheese is melted.
Vegetable Stew
Beef, 1/2 pound Mutton, 1/2 pound Carrots, diced, 1/2 cup Potatoes, diced, 2 cups Tomatoes, canned, 3/4 cup Fat, 2 tablespoons Carrot, 1 whole Onion, sliced, 3 tablespoons Cabbage, chopped, 1 cup Flour, 1/4 cup Bay leaf, 1/2 leaf Cloves, 6 Peppercorns, 6 Parsley, chopped, 2 tablespoons Salt, 2 teaspoons Thyme, 1 sprig Water, 7 cups
Cut meat in small pieces, brown with onion in fat, add water, one carrot in which cloves have been imbedded, and other vegetables. Tie bay leaf, thyme, and peppercorns together in a piece of cheesecloth and cook with stew about two hours (till vegetables are done). Remove bag of seasonings, thicken stew with flour. Add more salt if needed.
PUDDINGS
Apricot Tapioca Pudding (4)
Apricots, 6 Sugar, 1/2 cup Pearl tapioca, 1 cup Salt, 1/2 teaspoon Boiling water, 3 cups
Cover the tapioca with cold water and soak for one hour. Drain off the cold water, add the boiling water and salt, and cook over water (in a double boiler if you have one) until the tapioca is transparent, and no hard center portion remains. This will require about 30 minutes. Place the apricots in a b.u.t.tered baking dish. Add sugar to the tapioca, pour this over the apricots, add apricot juice, and bake in a moderate oven for about 20 minutes. Cool and serve. If dried apricots are to be used, they should be soaked over night or several hours in cold water sufficient to cover them. Cook in the water in which they have soaked until they are tender.
Cereal Pudding (8)
Left over cereal, 3-1/2 cups Apple sauce, 1/2 cup or Apple, 1 Sugar, 1 tablespoon b.u.t.ter, 1 tablespoon Bread crumbs, 2 tablespoons
Put a layer of cereal in the bottom of a b.u.t.tered baking dish, then a layer of apples or sauce, then sugar if the sauce has not been sweetened.
Then put in another layer of cereal, cover with b.u.t.tered crumbs. Bake 30 minutes if it has apple sauce in it, one hour if raw apples are used.
Serve with cream.