The Myrtle Reed Cook Book Part 73

Peel and quarter four bananas and put into a b.u.t.tered baking-dish with eight tablespoonfuls of water, four of sugar, four teaspoonfuls each of melted b.u.t.ter and lemon-juice, and a sprinkle of salt. Bake slowly for half an hour, or less, basting frequently. The lemon-juice may be omitted.

FRIED BANANAS

Peel, slice lengthwise, season with salt, dredge with flour, and fry in oil or b.u.t.ter, or dip in egg and crumbs, or cut in two crosswise, dip in egg and seasoned crumbs, put on ice for two hours, and fry in deep fat. Sprinkle with lemon-juice if desired.

CURRY OF VEGETABLES

Mix one cupful each of cooked carrots and turnips cut into dice, one-half can of peas, and one cupful of cooked lima or kidney beans.

Reheat in Brown Sauce, seasoning with minced onion, curry powder, a pinch of sugar, and a little vinegar. Add a cupful and a half of cooked potatoes cut into dice, simmer for twenty minutes, and serve in a border of boiled rice.

GNOCCHI

Bring to the boil a cupful of water and a tablespoonful of b.u.t.ter. Add sifted flour to make a batter and a pinch each of salt, pepper, and grated nutmeg. Add a heaping tablespoonful of grated Parmesan cheese and stir constantly until the mixture leaves the sides of the pan.

Take from the fire and stir in one at a time three unbeaten eggs. Drop by spoonfuls into boiling water and simmer until firm. Drain, put into a b.u.t.tered baking-dish, season with grated cheese and melted b.u.t.ter, and pour over a Cream or Bechamel Sauce, thickened with the yolks of three eggs. Sprinkle with crumbs and grated cheese, bake until brown, and serve in the same dish.

CREAMED KOHLRABI

Peel, slice, and soak the kohlrabi in cold water for half an hour.

Drain, cover with cold water, and cook until tender. Drain and pour over a Cream Sauce to which has been added the well-beaten yolk of an egg.

POLENTA

Boil a quart of white stock with two tablespoonfuls of b.u.t.ter and sprinkle in slowly, enough corn-meal to make a thick mush. Take from the fire, add four tablespoonfuls each of b.u.t.ter and grated Parmesan cheese and a tablespoonful of beef extract. Mould in small cups, turn out, sprinkle with crumbs and cheese, and bake, basting with melted b.u.t.ter.

INDIAN PILAU

Wash a cupful of rice thoroughly, throw into fast boiling water, boil for twenty minutes, and drain. A tablespoonful of b.u.t.ter may be added to the water. Season with salt and pepper, add a heaping tablespoonful of b.u.t.ter, and garnish with hard-boiled eggs and fried onions.

VEGETABLES a LA JARDINIeRE

Mix half a can of French peas and one cupful each of diced cooked carrots and turnips. Reheat in a well-b.u.t.tered Bechamel Sauce. Season with salt and pepper and add a little sugar if desired.

THIRTY SIMPLE SAUCES

ALLEMANDE SAUCE

Put two cupfuls of white stock into a saucepan with half a dozen mushrooms, chopped fine, a two-inch strip of lemon-peel, salt and pepper to season, and a teaspoonful of minced parsley. Simmer for an hour and strain. Thicken with a teaspoonful of flour rubbed smooth in a little cold stock or water, take from the fire, and add the yolks of three eggs beaten with the juice of half a lemon. Reheat, but do not boil. Take from the fire and add a tablespoonful of b.u.t.ter.

BeARNAISE SAUCE

Bring to the boil two tablespoonfuls each of vinegar and water. Simmer in it for ten minutes a slice of onion. Take out the onion and add the yolks of three eggs beaten very light. Take from the fire, add salt and pepper to season, and four tablespoonfuls of b.u.t.ter beaten to a cream. The b.u.t.ter should be added in small bits.

QUICK BeARNAISE SAUCE

Beat the yolks of four eggs with four tablespoonfuls of oil and four of water. Add a cupful of boiling water and cook slowly until thick and smooth. Take from the fire, and add minced onion, capers, olives, pickles, and parsley, and a little tarragon vinegar.

BeCHAMEL SAUCE

Cook together two tablespoonfuls each of b.u.t.ter and flour, add two cupfuls of white stock and cook until thick, stirring constantly.

Season with salt, pepper, and grated nutmeg.

BROWN SAUCE

Brown two tablespoonfuls of flour in b.u.t.ter. Add two cupfuls of milk or cream and cook until thick, stirring constantly. Season to taste.

BROWN b.u.t.tER SAUCE OR BEURRE NOIR

Melt b.u.t.ter in a frying-pan and cook until brown, taking care not to burn. Take from the fire and add lemon-juice or vinegar, and salt and pepper to season. Serve hot.

b.u.t.tER SAUCE

Beat the yolks of four eggs with half a cupful of cold water and two tablespoonfuls of vinegar or lemon-juice. Cook in a double boiler until thick, seasoning with salt, cayenne, and onion-juice. Add half a cupful of b.u.t.ter, cut into small pieces, take from the fire, and serve.

CAPER SAUCE

Add two or three tablespoonfuls of capers to two cupfuls of Drawn-b.u.t.ter Sauce.

CHEESE SAUCE

Add half a cupful of grated cheese to two cupfuls of Cream or Drawn-b.u.t.ter Sauce.

COLBERT SAUCE

Put into a saucepan one cupful of Espagnole Sauce, two tablespoonfuls of beef extract, the juice of a lemon, red and white pepper and minced parsley to season, and half a cupful of b.u.t.ter in small bits. Heat, but do not boil, and serve at once.

CREAM SAUCE

Cook together one tablespoonful of b.u.t.ter and two of flour. Add two cupfuls of cream or milk and cook until thick, stirring constantly.