File:American cookery (1915) (14598140548).jpg

Identifier: americancookery19unse_0 (find matches)
Title: American cookery
Year: 1914 (1910s)
Authors:
Subjects:
Publisher: New York (etc.) : Whitney Publications (etc.)
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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f hot milk;add half a teaspoonful of salt and half acup of raisins and cook until the riceis tender; add one tablespoonful ofbutter, one-third a cup of sugar, onesquare (ounce) of melted chocolate,the beaten yolks of two eggs, and oneteaspoonful of vanilla. If too firm adda little milk or cream. Turn into abuttered baking dish and let cook untilthe egg is set. Beat the whites of twoeggs until stiff; beat in four table-spoonfuls of granulated sugar and fourtablespoonfuls of cocoa and spread overthe pudding. Return to a very moderateoven to cook the meringue. Croquin Cards Beat three tablespoonfuls of butter toa cream; then beat in one-fourth a cupof sugar and half a cup of grated almondpaste, the yolks of four eggs beatenlight, one tablespoonful of sweet milk,one-fourth a cup of chopped almondsand, lastly, three-fourths a cup ofsifted flour, sifted again with one-eightha teaspoonful of soda, and one-fourth ateaspoonful of salt. Set aside for twoor three hours. Usino^ as little flour as
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CROQUIN CARDS AXD SMALL CUTTERS SEASONABLE AND TESTED RECIPES 777 possible, roll into a sheet one-third aninch thick, and cut in pieces the shapeand size of an ordinary playing card.Bake in a moderate oven to a strawcolor. Cover with fondant or con-fectioners frosting. Garnish with fig-ures cut from maraschino cherries torepresent playing cards. Cress-and-Cucumber Salad Pare a cucumber, then pare again witha fluted knife; cut the cucumber in verythin slices and let stand an hour orlonger in cold water; drain and dry on acloth; salad dressing will not adhere to awet surface. Pour French dressing overthe cuctmibers, turn them over and overand dispose on a bed of carefully washed-and-dried bunch of cress; sprinkle withfine-chopped chives and parsley andserve at once. French Dressing I teaspoonf ul paprikaI tea spoonful scrapedonion pulp 6 tablespoonfuls olive oil3 tablespoonfuls vinegar^ teaspoonful salt Put all the ingredients into a bowland with a wooden spoon or silver forkbeat until

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