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.
Showing posts with label Vegetables. Show all posts
Showing posts with label Vegetables. Show all posts
Tuesday, June 3, 2008
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.
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.
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