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healthy cooking20 Aug 2008 01:10 pm

Spicy Salmon Steaks! CarbsPerServing:no counts provided Effort:Easy
Ingredients:
4 Salmon steaks
1 tsp garlic minced.(use powdered if fresh is not available)
1 tsp Ginger minced.(use powdered if fresh is not available)1 tsp
ground cumin 1 tsp ground chilli
1/4 c lemon juice salt to taste
3-4 tbsp soy flour (add a pinch of the cumin chilli and salt)

How to Prepare:
Hot oil for frying (deep fryer is best)

Mix all ingredients (except flour)in bowl. Marinate salmon steaks
for at
least 30 minutes turning every 5-10 minutes. After at least 30
minutes coat
each salmon steak in the flour mixture completely and drop carefully
into
hot oil. (make sure there is enough oil to cover the steaks. Fry
until
brown and cooked. Remove from oil and put on paper towel to soak
excess
oil. Serve with salad or vegetables.

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  • healthy cooking12 Jun 2008 09:10 am

    PINEAPPLE CAKE.

    Make the cake by the same recipe as for orange
    cake. Bake in three layers.

    FILLING. The whites of two eggs beaten to a
    stiff froth and a cup of powdered sugar. Grate
    enough fresh pineapple to have three-quarters of a
    cup of fruit. Strain, add the juice to the whites of
    eggs and sugar. Divide it, and into one part add the
    fruit strained from the juice. Use this for the filling.
    To the rest beat in half a cup of sugar and half a tea-
    spoonful of almond extract, and ice the top and sides
    of the cake. It should be done while the cake is hot.
    This, as well as the orange cake, will keep in tin fresh
    for a week.

    CHOCOLATE LAYER CAKE.

    Half a cup of butter, two cups of sugar, three
    whole eggs, or the whites of six, one cup of milk,
    three cups of flour, two even teaspoonfuls of cream of
    tartar and one teaspoonful of soda. Beat butter and
    sugar to a cream, add the eggs beaten together, sift
    the cream of tartar and soda in the flour, add the
    flour alternately with the milk. Bake in four or five
    layers.

    CHOCOLATE FILLING. Take two unbeaten whites
    of eggs and a cup and a half of powdered sugar and
    beat them together. Stir over the fire until smooth
    and glossy two ounces of Baker’s unsweetened choc-
    olate grated, with half a cup of powdered sugar and
    four tablespoonfuls of boiling water, remove from
    the fire and stir while hot into the eggs and sugar,
    and when it is cool spread the top and sides, and set
    the cake in the oven for a moment to dry the icing.

    POOR MAN’S CAKE (a Norwegian Recipe).

    Twenty yolks of eggs, five whites of eggs, a
    pound and a quarter of sugar, one pint of sweet
    cream or rich milk, a sherry glass of cognac, one cup
    of melted butter, a little pounded cardamom seed,
    and enough flour to roll thin. Beat the eggs to-
    gether until light, add the sugar and beat again, then
    the cream, cognac and butter. Melt the butter and
    pour off from the salt. Cinnamon may be used in-
    stead of cardamom seed. Roll the dough as thin as
    paper, cut with a jagging iron in oblong pieces, slit
    one end with the iron and pass the other end through
    it. Fry in boiling fat, drain on paper, and when per-
    fectly cold put in a stone jar. These cakes will keep
    for months.

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  • healthy cooking05 May 2008 07:10 am

    PINEAPPLE AND CELERY SALAD.

    Equal parts of celery and shredded pineapple.
    Have the celery of the very tenderest, using only the
    best of the heads. Select a perfectly ripe, fresh pine-
    apple, pare it, removing the eyes carefully, and shred
    the fruit with a silver fork and cut into small pieces
    with a silver fruit knife ; put the celery, cut fine, and
    the shredded pineapple, each by itself on the ice, that
    they may be very cold. When it is time to serve the
    salad, mix them together, put on the salad dish,
    cover with mayonnaise dressing, garnish with the
    green celery leaves and serve at once.

    FRUIT SALAD

    Equal quantities of grape fruit or oranges, bana-
    nas, apples and celery. Peel the grape fruit or
    oranges, carefully removing all the bitter white skin,
    cut the pulp, the bananas and apples into small dice
    and the celery fine as for other salads ; put the
    orange and apple together; the latter will absorb
    the juice of the orange. Set all on ice; these
    fruit salads must be ice cold. When it is time to
    serve, mix the fruit and celery together, put into a
    salad bowl, cover with the cream dressing into
    “which has been stirred a third as much whipped cream as there is dressing, and add a little more salt to it in mixing. Serve in a bed of tender lettuce leaves.

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  • healthy cooking05 Jan 2008 08:13 am

    BRAISED HAM A LA CINTRA.

    Ingredients : A Westphalia or York ham, about ten pounds
    in weight, (if chosen smaller, they are drier, and eat rough,)
    three onions, three carrots, one head of celery, two bay-leaves, a
    handful of parsley, a small buncli of sweet herbs, some season-
    ing, one pound rice, four ounces butter, a little tomato sauce,
    some breadcrumbs, and a tin of preserved green peas. Soak the
    ham for twelve hours, then scrape it clean, and trim it ; place
    it in a braising-pan, with the onions, carrots and celery cut into
    small pieces ; add two bay-leaves, a bunch of sweet herbs, some
    pepper, and a handful of parsley ; cover the ham with cold
    water, and let it come to the boil ; then, if possible, put the pot
    in the oven and braise five hours. Chop up one onion and a
    piece of celery very finely, place it in a stewpan with four
    ounces butter, and let simmer fifteen minutes ; then add to it
    one pint of the liquor from the ham-braise, free from fat, one
    pint of water, and one pound rice well washed and picked, and
    let simmer until the rice is tender ; then add a small bottle of
    tomato sauce and a tin of preserved green peas ; mix all gently
    together and set on the stove in not too hot a place. Take the
    ham out of the braise, then trim off the rind and rough fat ;
    cover it with brown breadcrumbs, put a frill on the knuckle,
    and place the ham on a very hot dish, and place the rice garni-
    ture round it, and serve very hot.

    MUTTON CUTLETS A LA GOD1VEAN.

    Ingredients : Best end neck of mutton, one onion, one carrot,
    a little celery, one quart of stock, some seasoning, one tin of
    preserved mushrooms, four eggs, half a pint of milk, four ounces
    flour, four ounces lean ham. Trim the mutton and cut out the
    cutlets, (twelve in number,) cut up the onion, carrot and celery
    into thin slices, and place them in a stewpan ; lay in the cutlets
    in a circle on the top of the vegetables ; add one quart of stock
    and some seasoning, and let simmer forty minutes ; then take
    the cutlets and lay them on some clean white paper and place
    between two tins, with a weight on the top to press them ; when
    quite cold, trim them into shape and place in the larder until
    ten minutes before wanted. Reduce the gravy that the cutlets
    were cooked in to one-half by boiling, take off the fat, and add
    one tin of preserved mushrooms and four ounces cooked lean
    ham cut into small squares, and let simmer together twenty
    minutes. Just before dinner-time, mix four ounces flour, a little
    milk and the yolks of four eggs well together ; add some season-
    ing ; well whisk four whites of eggs into a firm snow, and stir
    lightly in the batter; dip the cutlets in the batter and drop
    them into a stewpan of boiling lard or dripping, and ‘fry them a
    light golden brown ; when fried, drain them on some clean
    paper to absorb the fat ; place a little bed of mashed potatoes in
    a hot entre’e-dish, and dish the cutlets in a circle, overlapping
    one another on it ; pour the sauce in the centre, and serve **ery
    hot.

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  • healthy cooking09 Dec 2007 04:13 pm

    TO KEEP EGGS FRESH.

    Three pounds of quicklime, ten ounces of salt, one ounce of
    cream of tartar, and a gallon and a half of boiling water. Mix
    the ingredients, stir, and cover close. The eggs may be covered
    with the solution the following day. They will keep long, but
    the shell becomes very brittle. The best time for preserving
    eggs is from July to September.

    POTTED HERRING.

    Scrape and wash a dozen fish ; lay them in salt for three
    hours ; take an earthen jar, and cut the pieces so as to fit the
    jar ; season with a teaspoonful of salt, twenty whole peppers, ten
    cloves, two bits of mace, and half a teaspoonful of ground ginger ;
    put the fish in layers, adding the salt and spices on each layer ;
    pack down tightly, then fill the jar with three-quarters of vine-
    gar and one-quarter of water; cover the top with a stiff crust of
    Hour and water ; bake gently for five hours ; eat cold.

    HASHED CALPS HEAD.

    The head must be boiled about two hours the night before it
    is required ; or you may, if convenient, use the cold remains of
    one partly used at table before. Cut the meat carefully into
    small pieces, and flour each piece a little ; then put some butter
    and flour in a stewpan over the fire, stirring the butter with a
    wooden spoon till it turns quite brown. Then add about a pint
    and a half of good gravy, an onion cut very fine, a bunch of
    sweet herbs tied up in muslin, and a glass of sherry. Let this
    stew about five minutes, and then add your meat, seasoning it
    with cayenne and salt, and squeezing in the juice of half a lemon.
    Garnish with egg or forcemeat balls.

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  • healthy cooking25 Nov 2007 09:13 pm

    SPANISH CHOCOLATE CREAM Beat the yolks of six
    eggs, put them in a bowl with three ounces of Baker’s grated chocolate,
    one -quarter of a pound of sugar, and one pint of cream. Stir these
    ingredients well and pour into a double boiler. Stir one way until it thickens, but do
    not let it boil or it will curdle. Strain into a bowl, beat one-half pint of cream till thick,
    and stir in one and one-half ounces of dissolved gelatine. Mix this with the chocolate
    cream very lightly, and pour into a mold which has been oiled with olive oil, and put on
    ice to harden.

    MARRONS A LA ROMA Boil one pound of Italian chestnuts fifteen min-
    utes, then remove shells and skins, and put back on the stove to boil with one cupful of
    milk, until tender enough to rub through a colander. Butter a mold well, and line
    thickly with the pulp, then add a layer of good, thick apple sauce, colored a delicate
    pink with currant jelly ; then another layer of chestnuts, and again the apple. Squeeze
    some lemon juice over all and bake in a moderate oven. Turn out on a platter and
    surround with whipped cream, colored with a little of the melted currant jelly.

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  • healthy cooking15 Nov 2007 06:13 am

    MUSHROOM SAUCE Put one ounce of dried mushrooms to soak in a
    cupful of boiling water and let stand for an hour ; then take a frying-pan and place in it
    about two ounces of onion chopped up with a little parsley and fry in four tablespoon-
    fuls of olive oil for about two minutes. Having done this take the mushrooms and press
    the water out of them, chop them with a knife, add them to the onion and fry for another
    minute ; then add water in which the mushrooms were soaked, a little tomato sauce,
    salt, pepper and spices, and let the whole boil slowly for half an hour.

    RAVIOLI Make a paste of two cupfuls of flour, two eggs, one -half teaspoon-
    ful of salt, and water enough to make a stiff dough. Knead well and roll out into
    a sheet as thick as very thin cardboard. Cut it in half and proceed as follows : Place
    one teaspoonful of farce in regular rows on the paste two inches apart. Moisten the
    upper part of the paste and place carefully on top of the lower piece, pressing the two
    together with the fingers or with a ravioli rolling-pin, forming small cushions between.
    Cut through the rows down and across with a pastry knife in such a way as to leave
    pieces about two inches square. Place the ravioli on a board covered with a clean piece
    of muslin, near the stove, and dry thoroughly. When needed poach them, a few at a
    time, in clear bouillon for ten minutes. When all are done place in a tureen and pour the
    soup over the ravioli ; add a few spoonfuls of grated Parmesan cheese, and serve.

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  • healthy cooking26 Oct 2007 01:13 am

    PIMIENTO BISQUE Boil six large sweet red peppers until tender. Remove
    skin and seeds and rub through a colander with a few spoonfuls of the water in which
    they were boiled. Boil one-half cupful of rice in three pints of white stock or milk in
    double boiler until perfectly soft, and then rub through a sieve. Add the pepper pulp,
    one teaspoonful of onion juice, one teaspoonful salt, and season highly with Tabasco
    sauce. Bring to a boil, remove from stove and stir in slowly one-half cupful of thick
    cream, mixed with the yolk of two eggs. Serve with croutons. If fresh peppers are
    out of season, Pimiento Morrones (canned peppers) can be used.

    GUMBO FILE Joint a fowl and cut into pieces an inch square ; cut in dice
    one-half pound of lean ham. Slice a large onion and two or three green peppers, and
    fry lightly in two tablespoonfuls of lard. Add the chicken and ham which have been
    dredged with flour, cover and stew for about five minutes ; when nicely browned
    add two and one-half quarts of boiling water and simmer till the meat is tender.
    Now add fifty oysters and their liquor, and one teaspoonful of kitchen bouquet,
    salt and pepper to taste. Bring to a boil and stir in two tablespoonfuls of the
    file powder. It should be of a ropy consistency, and should not be allowed
    to stand. If it boils after the file has been added it will be ruined.

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