1/2 onion sliced.
3 cups water.
2 cups scalded milk.
1 tablespoon b.u.t.ter.
1 tablespoon flour.
2/3 cup cracker crumbs.
Salt, Pepper.
PROCESS: Cut salt pork in one-fourth inch cubes and try out in a frying pan; add onion, and cook until yellow. Pare and cut potatoes in one-half inch cubes, parboil five minutes. Add to onion, with corn and water; cover and cook twenty minutes or until potatoes are soft. Melt b.u.t.ter in a sauce-pan, add flour, stir to a smooth paste, pour some of the milk on slowly, stirring constantly. Combine mixtures; add crumbs and seasonings. Serve for dinner in cups or in small "nappies."
OX JOINTS EN Ca.s.sEROLE
Separate ox-tails at joints, parboil five minutes; then rinse thoroughly. Sprinkle with salt, pepper, and dredge with flour. Melt one-fourth cup b.u.t.ter in frying pan, add three slices onion and joints, saute until joints are well browned. Remove joints and onion; to fat add one-fourth cup flour, brown slightly, stirring constantly. Add slowly two cups of Brown Stock, or water and a large can of tomatoes. Add one-half tablespoon salt and one-fourth teaspoon pepper. Turn into an earthen ca.s.serole, or Dutch oven, cover, place in oven and simmer slowly three to four hours. Add more moisture if necessary. Remove joints, strain liquor, return joints to liquor, add one cup each carrot and turnip cut in straws and parboiled in boiling, salted water ten minutes, and set in oven to complete cooking. Serve in Ca.s.serole or in a deep platter surrounded with a border of boiled rice.
BOILED RICE
Wash one cup of rice, drain and add slowly to three quarts boiling salted water so as not to stop water boiling. Boil rapidly until rice is tender (twenty to twenty-five minutes). Drain in a sieve, pour over cold water to separate kernels. Turn into double boiler, and cover with a crash towel; keep hot over hot water.
PARSNIPS SAUTeD IN b.u.t.tER
Wash parsnips, cover with boiling water, add salt to season. Cook until tender--thirty-five to fifty minutes. Drain and cover quickly with cold water; rub off skins with the hands. Cut in one-fourth inch slices, sprinkle with salt, pepper; dip in flour and saute a golden brown in hot b.u.t.ter. Brown on one side, then turn and brown on the other.
CHEESE AND PIMENTO SALAD
Mix two cream cheeses with one-half cup finely chopped pimentos. (Drain pimentos from liquor in can, and dry them on crash towel.) Add one tablespoon finely chopped chives or onion, one-half teaspoon finely chopped parsley, season with salt and cayenne. Moisten with thick cream, and pack solidly in prepared green pepper-cups. Set aside in a cold place for several hours. With a sharp knife cut in thin slices crosswise. Arrange two slices on crisp lettuce leaves; serve with French Dressing.
AMBROSIA
6 sweet Florida oranges.
1 cocoanut grated.
4 plantains (red bananas).
1/3 cup fine table Sherry wine.
1/4 cup lemon juice.
Bar sugar.
PROCESS: Peel the oranges, separate the sections, remove the tough membrane and seeds. Dispose a layer of orange pulp in bottom of shallow, gla.s.s, serving-dish, sprinkle with wine and lemon juice and sugar, strew with cocoanut and a layer of thinly sliced banana. Repeat until all ingredients are used, having a thick layer of cocoanut on top. The fruit should be piled in cone shape. Chill and serve with dainty cakes, macaroons, Anise wafers, etc.
ANISE SEED WAFERS
1/3 cup Cottolene.
1 cup granulated sugar.
3 eggs.
2 cups flour.
3 teaspoons anise seed.
1/4 teaspoon nutmeg.
1/2 teaspoon salt.
Flour.
PROCESS: Cream Cottolene, add sugar gradually, add egg yolks, one at a time, beating constantly. Beat whites of eggs stiff, add to first mixture alternately with flour mixed and sifted with anise seed, nutmeg and salt. Add just enough extra flour to dough to roll very thin. Shape with small, fluted cutter, and bake in a quick oven.
[Sidenote: _January_
_Fifth Sunday_]
Menu
OYSTERS ON THE HALF Sh.e.l.l
CONSOMMe WITH RICE b.a.l.l.s
BRAISED BEEF TONGUE--SAVORY SAUCE
BAKED POTATOES BERMUDA ONIONS, b.u.t.tER SAUCE
CREAMED CELERY
FLORIDA SALAD
YANKEE PLUM PUDDING--VANILLA SAUCE
COFFEE
OYSTERS ON THE HALF Sh.e.l.l
(For recipe see Page 14.) Serve small cress or cuc.u.mber sandwiches with this course.
CONSOMMe WITH RICE b.a.l.l.s
To six cups of hot Consomme, (for recipe see Page 149), add Rice b.a.l.l.s.
RICE b.a.l.l.s
1 cup cold, cooked rice.
2 tablespoons flour.
1 teaspoon grated onion.
1 teaspoon finely chopped parsley.
1 egg slightly beaten.