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Additional resources for The bride's cook book; a superior collection of thoroughly tested practical recipes specially adapted to the needs of the young housekeeper
Sample text
Oyster Fatties. oysters according to the number to be served; put them in a pan with butter, pepper and salt, a little Cream flour and let them simmer for a few minutes. dressing as for Creamed Oysters may be used instead of Take the butter, flour, pepper and salt. Cut oysters into bits. Make shells of rich paste in patty shell pans; or cut out 53 THE BRIDE'S COOK BOOK round the size of a saucer, muffin pans; fill and bake the patties with oysters oven in and serve hot. in quick Scalloped Oysters.
Cut peeled fruit into 4 cracker crumbs, and fry and stand in lemon Dip in beaten eggs and pieces, juice for three or four hours. until a light let brown color. Chicken Croquettes. cup of cream on the stove to boil. Mix 1 tablespoonful of flour and 3 table-spoonfuls of butter, and stir into the boiling cream. Add 1 pint of finely chopped Put 1 chicken; 1 tea-spoonful of salt and Yi tea-spoonful of pepper. Boil 2 minutes and add 2 eggs well beaten, 1 tea-spoonful of onion juice and 1 of lemon juice.
One quart of tomatoes, i quart of water (or more if down too much) 2 or 3 bay leaves, 1 very small onion cut fine, a dash of red pepper, dash of cloves, pinch of salt. Let all stew an hour or more. Strain and thicken with flour to the consistency of bisque. When ready serve a table-spoonful of whipped cream in each it boils plate. , Ella Ranney. Vegetable Soup. Wash a small shank of beef and boil for an hour or two; add more water and cut up 1 carrot, l onion, 2 or 3 pieces of celery, 2 tomatoes, a bit of parsley, and salt and pepper.