New Vegetarian Dishes - LightNovelsOnl.com
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6 or 8 heads of kale.
Sauce No. 176.
Boil the kale until tender in salted water. When quite done, strain, and stand on one side to get cold. Cut into pieces about one inch long, place in a dish or bowl, pour over half the sauce, and the remainder just before sending to table.
No. 194.--Vegetable Salad.
4 young carrots.
4 young potatoes.
1 shalot.
teaspoon salt.
3 tomatoes.
1 teaspoon minced watercress pint water.
1 tablespoon vinegar.
Sc.r.a.pe the carrots and potatoes very clean, and stew them gently until tender in the vinegar, salt and water, but on no account must they be allowed to break. When done, take up carefully and place on a board to cool. Scald the tomatoes by plunging them first into boiling water and then into cold; remove the skins and seeds and cut into small slices.
When the vegetables are quite cold, cut them up into ornamental shapes, and arrange them with the tomatoes and shalot very finely minced in a salad bowl, pour over a Mayonnaise sauce or salad sauce No. 176, and sprinkle the watercress on the top. Hard-boiled eggs may be added if liked.
PIES, PUDDINGS, ETC.
No. 195.--Alexandra Pie.
1 pint soaked haricot beans.
1 carrot.
1 turnip.
2 onions.
pint liquor.
1 ounce b.u.t.ter.
pound mashed potatoes.
2 ounces bread crumbs.
1 egg.
1 teaspoon salt.
1 quart water.
Slice the carrot, turnip and onions, boil them with the beans one and a half hours, add salt and boil half an hour, strain, turn the beans and vegetables on to a large plate and place on one side to cool. Dissolve the b.u.t.ter in a frying pan, and fry the beans and vegetables until slightly browned; turn into a pie dish, pour over the liquor which was strained off, place in the mashed potatoes, and lastly cover with the egg and bread crumbs well mixed. The white and yolk should be beaten separately. Bake in a rather hot oven until a nice brown.
No. 196.--Asparagus Pudding.
40 heads of asparagus.
1 ounces flour.
2 ounces b.u.t.ter.
4 eggs.
1 tablespoon milk.
teaspoon salt.
A little pepper.
Place the flour and b.u.t.ter in a basin and beat them thoroughly, then add the salt, pepper, milk, the eggs well beaten, and the tender green part of the asparagus cut very small; stir all well together, then pour into a well-b.u.t.tered mould or basin, and steam for one and a half hours. Turn out, and serve with asparagus sauce poured over.
No. 197.--Baked Batter.
3 ounces flour.
2 eggs.
pint milk.
1 ounce b.u.t.ter.
A pinch of salt.
Place the flour and salt in a basin, beat up the eggs in another basin; add half the b.u.t.ter to the milk, and place in the oven for a few minutes to allow the b.u.t.ter to dissolve, then add the milk to the eggs and pour on to the flour, stir briskly with a wooden spoon, grease a baking tin or dish with the remainder of the b.u.t.ter, pour in the batter, and bake in a rather hot oven for half an hour.
No. 198.--Whole Meal Biscuits.
4 ounces whole meal flour.
2 ounces white flour.
1 egg.
teaspoon baking powder.
1 ounces b.u.t.ter.
1 ounces sugar.
tablespoon golden syrup.
Mix the two flours, the b.u.t.ter, baking powder, and sugar well together on the paste-board; make a hole in the centre into which break the egg, and pour in the syrup, then mix with the hand until all be thoroughly incorporated. Roll the paste very thin, stamp out the required size, p.r.i.c.k over with a fork, and bake in a brisk oven until crisp.
No. 199.--Cherry Tartlets.
1 pound cherries.
pound white sugar.
pint water.
Short paste.
Place the sugar and water in an enamelled stewpan over a gentle heat; remove the stalks, and place the cherries in this syrup; boil gently until tender, removing the sc.u.m as it rises. Have ready one dozen little tartlet tins, line them with the paste, bake for ten minutes, then fill them with cherries and a little syrup, and finish baking.
No. 200.--Chestnut Cakes.
1 pound chestnuts.
2 eggs.
2 teaspoons castor sugar.
2 ounces b.u.t.ter.
Boil the chestnuts half an hour, strain, and after removing sh.e.l.ls and skins, rub them through a wire sieve with a wooden spoon. Mix the sugar and two ounces of the b.u.t.ter to a cream, add the chestnuts, flour and eggs well beaten, and stir all well together. Take a tin greased with the remaining half ounce of b.u.t.ter, place the mixture in it in the shape of little hills, and bake in a moderate oven for twenty to thirty minutes; or the mixture may be spread over the tin in a thin layer, and when done stamped out into fancy shapes.
