Made-Over Dishes

Author: Mrs S.T. Rorer
Language: English
Wordcount: 15,519 / 50 pg
Flesch-Kincaid Reading Ease: 75
LoC Category: TX
Downloads: 1,306
Added to site: 2008.09.15
mnybks.net#: 22066
Genre: Cooking
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Wise forethought, which means economy, stands as the first of domesticduties. Poverty in no way affects skill in the preparation of food. Theobject of cooking is to draw out the proper flavor of each individualingredient used in the preparation of a dish, and render it more easy ofdigestion. Admirable flavorings are given by the little leftovers ofvegetables that too often find their way into the garbage bucket.

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, a quarter of a teaspoonful of pepper, and a grating of nutmeg. Put a half pint of milk over the fire. Rub together one tablespoonful of butter and two tablespoonfuls of flour, add them to the hot milk, stir until you have a smooth thick paste; take from the fire; mix with it the meat, and turn out to cool. When cold, form into croquettes. Beat one egg, add to it a tablespoonful of warm water, and beat again. Dip the croquettes first into this, then roll them in bread crumbs, and fry them in smoking hot fat. They may be served plain or with tomato sauce.

Beef Steak Pudding

Cut cold cooked steak into cubes of a half inch. To each pint of these allow a half pint of milk, six tablespoonfuls of flour, two eggs, and two tablespoonfuls of chopped suet. Put the flour into a bowl; beat the eggs, add to them the milk, then add gradually to the flour; make perfectly smooth. Cover the bottom of a baking dish with a layer of the batter, put in the bits of steak, sprinkle over the chopped suet, then a dusti

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