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.
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