PUREE OF CUCUMBERS.

Peel and slice the cucumbers and put them over
the fire in as little boiling water as will cook them ;
when tender drain from the water, press through a
puree sieve, season with salt and pepper and add a
tablespoonful of butter.

STUFFED CUCUMBERS.

Peel two large, fine cucumbers, cut in half length-
wise, take out the seeds. Scrape out carefully the
soft part with a small spoon into a saucepan.
Peel and core a tart apple, chop fine with a small
pickled gherkin, take from this a good tablespoonful
for the sauce and put one side, then add the rest to
the soft part of the cucumbers in the saucepan. Let
it simmer until tender, then add butter the size of an
egg, pepper and salt to taste, a few drops of onion
juice, or the spoon used for stirring the mixture may
be rubbed with garlic, three tablespoonfuls of grated
bread crumbs, one egg beaten, stir all together, and
remove at once from the fire. Put the cucumbers in
a saucepan, cover with boiling water and cook
gently until tender about ten or fifteen minutes;
when nearly done add a tablespoonful of salt, drain
from the water, when cool enough stuff them with
the dressing already prepared and press into shape,
brush with egg, sprinkle bread crumbs over the top
and a few tiny lumps of butter, place carefully in a
pan and bake a delicate brown.

FOR THE SAUCE, take the tablespoonful of apple
and pickle reserved from the stuffing, and add a tea-
spoonful of capers, chop all together as fine as possi-
ble, make a cream sauce and add this mixture to it
on the fire and heat thoroughly. Place the cucum-
bers carefully on a platter and pour the sauce around
them.

Tags: free recipes, low fat recipes, soup recipes, healthy cooking, southern cooking

BARLEY SOUP.

Put a quarter of a cup of well washed barley
with a bay leaf and a small blade of mace into a pint
and a half of cold water, boil slowly for three hours.
Take out the bay leaf and mace and add a small
onion cut fine, two French carrots cut in dice, and
cook until tender, then add a pint of milk, a good
heaping tablespoonful of butter, salt and pepper to
taste, let it come to a boil, remove from the fire and
stir into it one egg yolk beaten with two tablespoon-
fuls of cream.

BLACK BEAN SOUP WITH MOCK MEAT BALLS.

Soak over night a pint of black beans in a quart
of water. In the morning drain, and cover with
fresh water, set the saucepan on the stove ; when the
water conies to a boil drain it off and add a quart of
fresh water. Cut fine an onion, and with a few slices
of carrot and turnip and green pepper fry in a heap-
ing tablespoonful of butter, add to the beans with a
bay leaf half a dozen peppercorns, two cloves, cook
until tender, press through a sieve, return to the fire,
and if it is too thick add more water. Have a hard
boiled egg and half a lemon cut into dice, and meat
balls made from recipe given for mock meat the size
of hickory nuts and boiled in water as other balls are
cooked. Drop the balls into the soup, and when hot
pour the soup over the lemon and egg in the tureen
and serve.

Tags: free online recipes, german recipes, cooking light magazine, crock pot recipes, special recipes

FOWLS A LA MACEDOINE.

Into a stewpan put one quart of stock, a blade of mace, one
onion, and one carrot cut up, a piece of celery, a sprig of thyme,
and some seasoning ; lay in three small or two large fowls, prick
them all over the breast with a needle ; bring them to the boil
and simmer thirty -five minutes ; when cooked, pour the gravy
from them into another stewpan ; thicken it with a little roux ;
add a glass of port wine ; strain it, and add a tin of macedoine
vegetables ; place the the fowls on the dish, glaze the breasts,
and pour the sauce round them ; place four small heaps of Brus-
sels sprouts round them for garnish ; serve very hot.

OYSTERS IN CASES.

Scald two dozen oysters in their own liquor, strain the liquor
into a stewpan, add half a pint of milk, a little grated nutmeg
and some seasoning ; boil it, thicken with a little roux, put two
oysters into each (ramequin case), and pour the sauce equally
over all ; sprinkle the tops with a few breadcrumbs, and bake in
a hot oven ten minutes ; dish in a circle on a napkin in a hot
entree-dish, garnish with parsley and serve.

MUTTON CUTLETS A LA SOUBISE.

Procure eight bones of small mutton, take off the chinebone
and cut out twelve cutlets ; into a stewpan put one onion, one
carrot, and a piece of celery cut up, lay the cutlets in a circle,
with the bone ends to the centre, on the top of the vegetables ;
add one quart of stock broth and some seasoning, and let gently
simmer one hour ; let the cutlets get cold in the liquor, then
take them out and trim them ; lay them in a saute*-pan, strain
the liquor, and reduce it over a sharp fire to a demi-gJaze; pour
it over the cutlets, and when required, place the saute’-pan in a
hot oven for ten minutes ; boil eight onions in some stock until
reduced to a pulp, add one ounce butter, a pinch of sugar, and
strain through a coarse-mesh metal strainer, and bring it to the
boil ; dish the cutlets in a circle overlapping one another ; pour
the subise in the centre and the demi-glaze round them, and
serve very hot.

Tags: special recipes, cooking light magazine, cooking school, soups and stews, low fat recipes

STRAWBERRY CREAM.

Well whisk up half a pint of good cream, add to it three
ounces powdered white sugar and the juice of half a lemon, mix
three tablespoonfuls of strawberry jam in a little cold water,
and strain it through a fine hair sieve.

COMPOTE OF FRENCH PLUMS.

Boil four ounces rice in a pint of milk until tender, add four
ounces sugar and Haifa gill of cream, and one-half ounce isin-
glaxs dissolved in a little hot milk, pour into a border mould
and let set; boil one pound sugar in a pint of water for five
minutes, throw in one pound French prunes, and let boil ten
minutes, color the syrup with a few drops of cochineal, and set
away to get cold ; dip the border in warmwater, and turn out ;
put the stewed plums in the centre and the syrup round, then it
is ready for table.

COMPOTE OF PEARS.

Pare and core eight cooking-pears, place them in a stewpan
with half a pint of water and two pounds sugar, four cloves,
and a small piece of cinamon and a piece of lemon-peel, boil
until the pears are tender, then strain the syrup, color red with
cochineal and lay in the pears ; let get cold ; dish up in a glass
dish with a little plain whipped cream on the top.

CLEAR MACARONI SOUP.

Ingredients: five pound lean beef, two onions, two carrots, one
head of celery, one bay-leaf, a few allspice, pepper and salt, a
little soy, three quarts of water, four ounces macaroni. How to use
them : Cut up the carrots, onions, and celery into pieces, lay them
in the bottom of a stewpan, and place the beef, cut into small
pieces, on the top, sprinkle a little salt over it, and stand on the
stove in a hot place to cook (taking care not to burn it) for one
hour; then add three quarts of cold water, take off the fat, and
boil it, take off’ all the scum, add a little soy, one bay-leaf, and
a few allspice, and let simmer for three hours; strain through a
cloth, and with a piece of paper laid lightly on the top of the
soup take off any remaining fat. Boil four ounces macaroni in
plenty of water until tender, then cut it into small pieces and
place in the soup ; bring it to the boil, and it is ready.

Tags: home cooking, nutritious foods, french cooking, Misc Recipes, copycat recipes

CHRISTMAS PLUM PUDDING.

Put in a pan half a pound of flour, ditto bread crumbs finely
grated, three-quarters of a pound of chopped beef suet, a pound
of raisins picked and stoned, ditto currants, a few sweet almonds
chopped, and half a pound of cut candied peel. Then put in a
basin some sugar according to taste, a little mixed spice, a little
salt, and a good grate of ginger ; add the gratings of two lemons
and the juice of one ; also a wineglass of brandy and two of
raisin wine ; beat eight eggs, and add them to the sugar, spices,
lemon peel and juice, and wine ; then make a hole in the pud-
ding, and pour in the mixture ; stir well together for half an
hour; butter your mould, and pour in the pudding; tie up the
mould in a cloth, and boil six hours.

RAVENSWORTH PUDDING.

Bake three large apples, and then pulp them ; take one pint
of cream, two handfuls of fine bread crumbs, a half a pound of
pounded loaf sugar, the grated rind of two lemons, and six eggs,
using only the yolks of four ; mix all together well, beating the
eggs thoroughly, the yolks first, then the whites. Well butter a
pudding-mould, throw in a handful of fine bread crumbs, toss
them well, so that they may stick to the butter all around the
mould, and shake out any that are loose ; then pour in the above
mixture, and bake an hour and a half. Serve immediately with
wine sauce.

MANCHESTER PUDDING.

Flavor half a pint of milk with a little lemon peel by infusing
it for half an hour ; strain it on three ounces of grated bread, and
boil it for two or three minutes ; add four eggs, leaving the
whites of two, two ounces of butter, three tablespoonfuls of
brandy, and sugar to taste ; stir all these ingredients well to-
gether; line a pie-dish with puff-paste, and at the bottom put a
thick layer of jam ; pour the above mixture cold on the jam, and
bake for an hour. Serve cold, witk sifted sugar sprinkled over.

Tags: soup recipes, low fat recipes, low carb recipes, healthy recipes, cooking recipes

RIZ A L’IMPERATRICE.

Boil three tablespoonfuls of rice in a pint of milk, with .sugar
and vanilla to taste. When done, put in a basin to get cold.
Then make a custard with a gill of milk and the yolks of four
eggs ; when cold mix it with the rice. Whip to a froth a gill
of cream, with some sugar and a pinch of gelatine dissolved in a
little water. Mix this lightly with the rice and custard, fill a
mould with the mixture and set it on ice. When moderately
iced, turn it outand serve.

DELICIOUS BEVERAGES.

Iced tea and cofiee are delicious beverages. Tea, when it is
to be thus used, is best if steeped for a few hours in cold water,
having it strong enough to be weakened with ice water when it
is served. Or, if hot water is used, it should be steeped but a
short time, and then be poured off the leaves ; otherwise it will
have a rank flavor. Iced tea is usually preferred without cream.
Cofiee is very nice if cream is added when it is hot, and then it
is cooled and iced. Sugar may be added also when it is hot, if
the taste of those who are to drink it is well understood ; but too
much sugar will spoil the coffee for many persons.

MILK LEMONADE.

Dissolve three-quarters of a pound of loaf sugar in one pint
of boiling water, and mix with them one gill of lemon juice and
one gill of sherry ; then add three gills of cold milk. Stir the
whole well together, and strain it.

TO BOIL SPINACH.

Boil in plenty of water, drain and press the moisture from it
between two trenchers ; chop it small, put it into a saucepan with
a slice of fresh butter, and stir the whole until well mixed.
Smooth it in a dish, and send to table.

Tags: Cooking, german recipes, weight loss, cooking light recipes, low fat recipes

ARTICHOKES GENOESE Trim four good-sized artichokes ; remove some
of the tough outer leaves and cut off half the tops. Boil in soup stock until tender ;
then drain, cut in quarters, and serve with the following sauce : Put in a saucepan one
tablespoonful of butter and one of flour ; cook for two minutes, and then add pepper
and salt, one cupful of bouillon, one teaspoonful of tarragon vinegar and simmer a few
minutes, and just before serving stir in the yolks of two eggs.

FRIED ARTICHOKES (Italian) Wash well four tender young artichokes,
cut off the stems and all the tough, outside leaves and thorny points ; then cut in quar-
ters, or, if large, in eighths, and marinate in French dressing, dip in batter, and fry in boil-
ing oil until brown. Summer squash and cauliflower are treated in the same manner.

SPANISH RICE Chop one white onion fine, brown it in two tablespoonfuls
of lard, then add one pepper chopped fine and a half pound of well-washed rice ; stir
constantly until the rice is slightly brown, then add three cupfuls of bouillon, one heap-
ing spoonful of salt, a dash of cayenne pepper and a pinch of Spanish saffron. Boil until
the stock is quite absorbed by the rice, which should be rather dry.

NEAPOLITAN RICE Boil a slice of bacon and a pinch of Spanish saffron
in a quart of water for five minutes. Sprinkle in one tablespoonful of grated Parmesan
cheese, and then one cupful of well-washed rice. Do not stir after the water has begun
to boil, and when it is tender put it in a greased mold and dot a few pieces of butter
over it. Place in the oven for a few minutes, turn out on a dish, and serve.

CHILELY A LA ROSELEAF CLUB Grate or chop four ounces of New
York dairy cheese ; rub to a paste with one-half ounce of butter, one teaspoonful of
made mustard, two tablespoonfuls of thick cream, a dash of Mcllhenny’s Tabasco sauce
and a little cayenne pepper. Stir in a chafing-dish over hot water until nearly melted,
and then stir in quickly the following sauce which has been made in another saucepan :
Scald and skin three tomatoes, cut in small pieces, add one white onion and one bell
pepper ( seeds removed ) chopped fine, and cook over a hot fire ten minutes. If there
is much tomato juice, pour away some of it, as this must not be watery. After it has
been added to the cheese stir until thoroughly mixed, and serve with Schlitz beer.

HAWAIIAN CHICKEN Cut up a fat young fowl, as if for
fricassee, put it in a saucepan and cover with water; simmer until tender.
The Hawaiian recipe calls for a pint of cooked luau to be added to the
chicken at this point, but spinach which has been boiled and drained
is a palatable substitute. When the chicken and spinach have boiled five minutes, add
the cream of one cocoanut. Just bring to a boil and remove from the fire ; add pepper
and salt, the latter very carefully, to prevent curdling. The chicken must not boil hard
after the cocoanut cream has been added. Serve with rice. Prepare the cocoanut
cream as follows : Break a cocoanut into pieces, shave off the brown skin, and grate the
meat. Put in a saucepan with one-half pint of milk, and heat slowly. When about to
boil, drain off the cream and put the meat in a cheese-cloth bag, squeeze until the juice
has been entirely extracted. The pulp is thrown away. This gives a delicious flavor
to the chicken.