Ingredients
2 lbs ground beef
grated onion
a slice of ground bacon
1 T salt
1/2 t pepper
Mix well together, roll in balls the size of an egg. Roll in flour. Put in bake pan and bake in hot oven 30 minutes
Tuesday, June 3, 2008
Creamed Peas in Timbals
Sweedish Timbals
3/4 C flour
1/2 t Salt
1 t sugar
1/2 C milk
1 beaten egg
1 T olive oil
Sift flour, salt and sugar together. Gradually add milk and beat out all bumps. Add egg, olive oil, and beat batter well. put some in a cup. Lower the heated Timbal iron in batter to 3/4 it's depth then put in hot fat which is deep enough to move than cover timbal iron. Add peas fixed with white sauce.
3/4 C flour
1/2 t Salt
1 t sugar
1/2 C milk
1 beaten egg
1 T olive oil
Sift flour, salt and sugar together. Gradually add milk and beat out all bumps. Add egg, olive oil, and beat batter well. put some in a cup. Lower the heated Timbal iron in batter to 3/4 it's depth then put in hot fat which is deep enough to move than cover timbal iron. Add peas fixed with white sauce.
Graham Wafers
Ingredients
1 C graham
1 C white flour
1 t salt
1/4 C melted butter
milk
Mix to a stiff dough with milk. Roll very thin, lay over inverted greased bake pan. Cut into finger shape. Bake in hot oven.
1 C graham
1 C white flour
1 t salt
1/4 C melted butter
milk
Mix to a stiff dough with milk. Roll very thin, lay over inverted greased bake pan. Cut into finger shape. Bake in hot oven.
Onion Soup
Ingredients
4 onions
3 C milk
2 T butter
1 T flour
1 egg
1 C cream
Peel and slice 4 onions. Cover with cold water and simmer until soft. Drain, saving water. Run onions through the sieve add three cups of milk to onions. Cook two T butter and 1 T flour gradually add onion water and stir until smooth. Add onions and milk, season with salt and pepper. Beat up one egg, add to it a cup of cream. Stir into hot liquid and remove from stove and serve at once.
4 onions
3 C milk
2 T butter
1 T flour
1 egg
1 C cream
Peel and slice 4 onions. Cover with cold water and simmer until soft. Drain, saving water. Run onions through the sieve add three cups of milk to onions. Cook two T butter and 1 T flour gradually add onion water and stir until smooth. Add onions and milk, season with salt and pepper. Beat up one egg, add to it a cup of cream. Stir into hot liquid and remove from stove and serve at once.
Peach Shortcake
Ingredients
1/4 C butter
1/2 C sugar
1 egg
1/2 C milk
Flour to make a moderate batter
2 t baking powder
Mix as a butter cake, Bake in two layers. Drain juice off fruit, put on top of first layer. Top with whipped cream.
1/4 C butter
1/2 C sugar
1 egg
1/2 C milk
Flour to make a moderate batter
2 t baking powder
Mix as a butter cake, Bake in two layers. Drain juice off fruit, put on top of first layer. Top with whipped cream.
Salad Dressing
Ingredients
1 T flour
1 T sugar
1 t salt
1 t mustard
1/4 C vinegar
1 egg
3/4 C milk
2 T melted butter
mix with 1/4 cup vinegar and add 1 egg and beat. Add 3/4 C milk and 2 T melted butter.
Put whole tomatoes on plate and serve with dressing.
1 T flour
1 T sugar
1 t salt
1 t mustard
1/4 C vinegar
1 egg
3/4 C milk
2 T melted butter
mix with 1/4 cup vinegar and add 1 egg and beat. Add 3/4 C milk and 2 T melted butter.
Put whole tomatoes on plate and serve with dressing.
Almond Ice Cream
Ingredients
4 oz freshly shelled almonds
1/2 pt cold milk
1/2 pt. fresh cream
6 egg yolks
8 oz powdered sugar
Plunge into boiling water, four onces freshly shelled sound almonds and let boil for two minutes. drain and peel them. Pound into a paste, add 1/2 pt cold milk and half a pt of fresh cream. Mix thoroughly together then transfer to small sauce pan. Place on the fire and let come to a boil, place in a bowl six egg yolks and eight onces of powdered sugar. mix well for five minutes. gradually add almond milk to egg--mixing well while adding with a wooden spoon. Put in sauce pan place on slow fire continually mixing while beating for five minutes without boiling. Let cool, strain through a seive into freezer, and proceed to freeze as for vanilla ice cream.
4 oz freshly shelled almonds
1/2 pt cold milk
1/2 pt. fresh cream
6 egg yolks
8 oz powdered sugar
Plunge into boiling water, four onces freshly shelled sound almonds and let boil for two minutes. drain and peel them. Pound into a paste, add 1/2 pt cold milk and half a pt of fresh cream. Mix thoroughly together then transfer to small sauce pan. Place on the fire and let come to a boil, place in a bowl six egg yolks and eight onces of powdered sugar. mix well for five minutes. gradually add almond milk to egg--mixing well while adding with a wooden spoon. Put in sauce pan place on slow fire continually mixing while beating for five minutes without boiling. Let cool, strain through a seive into freezer, and proceed to freeze as for vanilla ice cream.
Lettuce Salad
Ingredients
2 medium heads of lettuce
4 T salad dressing of choice
Take two fine sound medium heads of fresh crisp lettuce. Trim off outer green leaves and stems. Wash thoroughly in fresh cold water, drain in a wire basket or cloth, then place in a salad bowl with hearts on top and just before serving, season with four tablespoons dressing gently mix all over and serve.
2 medium heads of lettuce
4 T salad dressing of choice
Take two fine sound medium heads of fresh crisp lettuce. Trim off outer green leaves and stems. Wash thoroughly in fresh cold water, drain in a wire basket or cloth, then place in a salad bowl with hearts on top and just before serving, season with four tablespoons dressing gently mix all over and serve.
Tomato Omelet
Ingredients
8 eggs
1/2 t Salt
2T Pepper
1/4 C cold milk
1 T butter
1/2 cup chopped tomatoes
Beat 8 fresh eggs into a bowl, season with 1/2 t salt and 2 T pepper, adding one half gill* cold milk and beat the whole thoroughly for two minutes. Place in large frying pan 1 T clarified butter, and heat well without browning, when butter crackles pour in quarter pint of finely chopped fresh cooked tomatoes, drain off all their liquor mix slightly cook for five minutes, then drop in the beaten eggs over the tomatoes and with a fork gently mix for three minutes. Let stand 1 1/2 minutes. Fold up the two opposite sides carefully turn into a hot dish and serve.
*In case you have no idea what a gill is, I didn't either. it's 1/4 a pint, so half gill would be 1/8 a pint, or 1/4 C
8 eggs
1/2 t Salt
2T Pepper
1/4 C cold milk
1 T butter
1/2 cup chopped tomatoes
Beat 8 fresh eggs into a bowl, season with 1/2 t salt and 2 T pepper, adding one half gill* cold milk and beat the whole thoroughly for two minutes. Place in large frying pan 1 T clarified butter, and heat well without browning, when butter crackles pour in quarter pint of finely chopped fresh cooked tomatoes, drain off all their liquor mix slightly cook for five minutes, then drop in the beaten eggs over the tomatoes and with a fork gently mix for three minutes. Let stand 1 1/2 minutes. Fold up the two opposite sides carefully turn into a hot dish and serve.
*In case you have no idea what a gill is, I didn't either. it's 1/4 a pint, so half gill would be 1/8 a pint, or 1/4 C
Monday, June 2, 2008
New Carrots and Peas
Ingredients
Equal amounts of carrots and peas
Scrape carrots, cut into squares 1/4 inch thick. Let simmer in water with 1/2 onion until tender. Cook same measure of green peas. When cooked, there should be little water in either. Turn together, add salt, pepper, butter, and sugar and serve.
Equal amounts of carrots and peas
Scrape carrots, cut into squares 1/4 inch thick. Let simmer in water with 1/2 onion until tender. Cook same measure of green peas. When cooked, there should be little water in either. Turn together, add salt, pepper, butter, and sugar and serve.
Sunday, June 1, 2008
Orange Pudding
Ingredients:
3 sweet oranges
1 pt of milk
3 T of cornstarch
Little cold milk
2 eggs
1/3 C sugar
1/4 t Salt
4 T of sugar
Peel three sweet oranges, slice them length-wise into a pudding dish and sprinkle them lightly with sugar. Scald one pint of milk. Add 3 T of cornstarch with a little cold milk and stir in hot milk. When preparation thickens let cool for 15 or 20 min. Beat yolks of 2 eggs (save the whites) with 1/3 C sugar, 1/4 t Salt and stir into hot mixture. Cook until the egg is set. When cooled a little, pour over oranges. Beat whites of eggs until dry, gradually beat in 2 T of sugar, then cut and fold in 2 T of sugar. Spread this over the pudding, dredge with sugar and let cook about 12 minutes (here it doesn't say what temperature, but I would guess something like 350 F), when the meringue should be delicately tinted.
3 sweet oranges
1 pt of milk
3 T of cornstarch
Little cold milk
2 eggs
1/3 C sugar
1/4 t Salt
4 T of sugar
Peel three sweet oranges, slice them length-wise into a pudding dish and sprinkle them lightly with sugar. Scald one pint of milk. Add 3 T of cornstarch with a little cold milk and stir in hot milk. When preparation thickens let cool for 15 or 20 min. Beat yolks of 2 eggs (save the whites) with 1/3 C sugar, 1/4 t Salt and stir into hot mixture. Cook until the egg is set. When cooled a little, pour over oranges. Beat whites of eggs until dry, gradually beat in 2 T of sugar, then cut and fold in 2 T of sugar. Spread this over the pudding, dredge with sugar and let cook about 12 minutes (here it doesn't say what temperature, but I would guess something like 350 F), when the meringue should be delicately tinted.
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