Oranges Cereal and Cream Creamed Beef in Popover Cases Coffee
DINNER
Radishes Sliced Cuc.u.mbers Kidney Pie Spanish Macaroni b.u.t.tered Beets Cole Slaw Orange Pudding Coffee
SUPPER
Rice Croquettes with Cream Beef Sauce Cole Slaw Orange Shortcake Tea
HOW TO PREPARE RECIPES
POPOVERS
Place the popover pans in the oven to heat. Break one egg in a measuring cup and then fill with milk and turn into the mixing bowl and add
One-half teaspoon of salt, One cup of sifted flour.
Beat with a Dover egg-beater for five minutes and then remove the smoking hot popover pans from the oven and grease well. Pour in the batter and place at once in a hot oven and bake for thirty-five minutes. Do not open the oven door for ten minutes after the popovers are placed in the oven. When the popovers are twenty-five minutes in the oven, turn down the gas and then bake slowly to thoroughly dry out for the balance of the time allowed for baking.
This amount will make eight small or six large popovers. Now, while the popovers are baking, the creamed beef can be prepared. Cut one-quarter pound of dried beef fine, using a pair of scissors to cut with. Place in a pan and cover with boiling water and let stand for five minutes. Drain and then make a cream sauce as follows:
Place one and one-half cups of milk in a saucepan and add six tablespoons of flour and stir to dissolve, and then bring to a boil and cook for three minutes. Add the prepared dried beef and two tablespoons of finely minced parsley and let simmer slowly until the popovers are ready.
Cut a slice from the tops of the popovers and fill them with the prepared creamed beef. Place a tiny dot of b.u.t.ter on top of each popover and dust lightly with paprika.
KIDNEY PIE
The meat pie can be made to be an economical dish. These pies are served in the Chelsea Coffee House in London.
Remove the fat and tubes from one large beef kidney and then cut into pieces the size of a walnut. Place in a saucepan and add three cups of boiling water and let simmer slowly for ten minutes. Turn into a colander and let the cold water run on the kidney for five minutes.
Now return the kidney to the saucepan and add
One-half teaspoon of thyme, One-half teaspoon of sweet marjoram, Four onions, cut in pieces.
Cook slowly until tender and then add sufficient boiling water to cover. Add the dumplings, made as follows: Strain gravy from the kidney and add sufficient water to measure three and one-half cups.
Place in a saucepan and when boiling add the dumplings, made as follows. Place in a mixing bowl
One cup of mashed potatoes, One cup of flour, One tablespoon of baking powder, One teaspoon of salt, One teaspoon of paprika, Three tablespoons of grated onion, Two tablespoons of finely-minced parsley, One egg.
Work to a smooth paste and then form into b.a.l.l.s the size of a large walnut, and drop into the prepared stock and cook for ten minutes.
Lift and thicken the gravy slightly. Now make a pastry as follows:
Three cups of flour, One teaspoon of salt, Two teaspoons of baking powder.
Sift and then add the one-half pound of finely chopped suet and rub it into the flour well. Mix to a dough with two-thirds cup of water and roll out one-quarter inch thick on a floured pastry board. Line a large baking dish or individual custard cups. Now put a layer of kidney in the bottom and season with salt, pepper and finely minced onion. Place a dumpling on top and then a layer of thinly sliced hard-boiled egg. Cover with well-seasoned gravy and then with a crust, brushing the edges of the crust well with water. Now cut two gashes in the top of the crust to permit the steam to escape and then brush the top with water. If a large pie, bake for one hour; if individual ones, bake in a moderate oven for thirty-five minutes. Use three eggs in the kidney pie.
ORANGE PUDDING
Place in a mixing bowl
One-half cup of sugar, Yolk of one egg, Four tablespoons of shortening.
Cream well and then add the juice and pulp of two oranges, which should measure three-quarters cup, and
One and one-quarter cup of flour, Three teaspoons of baking powder.
Beat to mix and then turn into well-greased and floured mould and cover the mould. Boil for one hour and then serve with the following sauce:
Three-quarters cup of sugar, One-half cup of water, Juice of one orange, Grated rind of one orange, Two tablespoons of cornstarch.
Stir to dissolve the sugar and starch and then bring to a boil and cook for three minutes and serve.
RICE CROQUETTES WITH CREAM BEEF
Mould well-seasoned cooked rice into croquettes; then dip and flour and brown in hot fat.
Make a cream sauce as follows: Place in a saucepan
Two cups of milk, One-half cup of flour.
Stir to dissolve the flour and then bring to a boil and cook slowly for five minutes. Add one-half pound of dried beef, prepared as for breakfast, and serve with the croquettes.
ORANGE SHORT CAKE
Place in a mixing bowl
One cup of flour, One-half teaspoon of salt, Two teaspoons of baking powder, Five tablespoons of sugar, One-half cup of water.
Beat to a stiff dough and then spread on a well-greased and floured layer-cake pan, making the dough higher at the sides than in the middle of the pan. Cover with sliced oranges, cut into small pieces with a sharp knife. Now place in a bowl:
Six tablespoons of brown sugar, Two tablespoons of flour, One-half teaspoon of nutmeg.
Mix well and then spread on the shortcake and bake in a moderate oven for thirty minutes. Much of the actual preparation of the menu can be prepared on Sat.u.r.day.
Use yolk of one egg for making dressing for coleslaw. For orange cake use
White of one egg, One-half gla.s.s of jelly.