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.
Tuesday, June 3, 2008
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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