RECIPES TRIED AND TRUE
BAKING POWDER DUMPLINGS
Mix one pint flour with four teaspoons salt and stir in gradually one scant cup milk or water to make a soft dough. Drop quickly by the spoonful into boiling water or stew, letting them rest on meat or potatoes. Cover closely to keep in steam and cook just ten minutes without lifting the cover.
BOILED RICE WITH APPLE SAUCE
Boil one cup of rice in one quart salted water quickly for ten minutes. Put in double boiler. Allow to steam one hour with cover slightly open and rice will be soft and dry. Mix with apple sauce, stewed pears or peaches.
CHARTREUSE OF SALMON AND RICE
- 1 cup rice,
- 3 cups milk,
- ¼ cup butter.
- Curry powder,
- 1 teaspoon onion juice,
- 1 lb. salmon,
- Salt, pepper,
- 2 tablespoons lemon juice,
- Hard boiled eggs.
Boil rice in plenty of water five minutes; drain, add salt, milk, stock or equal parts of each or water. Let steam till tender, then stir in butter creamed with curry powder and onion juice. Line two quarts buttered mold with rice; fill center with cooked, flaked and seasoned salmon. Cover fish with rice and let steam ½ hour. Serve with drawn butter, garnish with eggs cut in eighths or add eggs to sauce.
FRIED BEEFSTEAK TOMATOES
Slice tomatoes, season with salt, pepper and a sprinkle of sugar. Dip in beaten eggs, cracker dust and fry in very hot butter.
LYONNAISE POTATOES
Cut potatoes in slices, season with salt and pepper. Fry onions till light brown. Put in potatoes and cook till they have broken up the fat. Add chopped parsley and serve.
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