The Durham recorder. [volume] (Durham, N.C.) 1879-19??, 1911-06-16
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= RECIPES. =
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Burnt Almond OmeIet--In clean
frying pan put one cupful and half
of graduated sugar and stand over
"a moderate fire. Stir with a metal
spoon. The sugar, as IL heats. will
first become lumpy. like tapioca, then
slowly melt. As II dissolves it will
turn amber In color, then gradually
darken. Do not allow II TO deepen to
more than the tint of moderately
strong coffee. Stir often; then when
reduced to clear syrup. pour in
quickly three-quarters OF cupfnl Of
boiling water. Be careful that the
syrup does not spatter on hands or
face, or It will burn badly. Draw a
little to one side and let cook slowly
until II is thick syrup. then keep hot
Separate the whites and yolks OF five
eggs. To the whites add a pinch Of
salt and beat to a stiff, dry broth. Beat
The yolks until very light and thick,
then add five tablespoonful OF the sy-
rup. Sprinkle this over the whites,
mixing together very lightly. In the
frying pan melt one tablespoonful or
butter and In II cook two tablespoon
fuis OF chopped almonds until, lightly
colored. Pour Ia the egg mixtnre and
cook very slowly without any stir
ring. turning occasionally that the
bottom may color evenly. When well
set sprinkle the top with two table,
spoonfnls more OF almonds and place
In a hot oven long enough to dry of
the top. Turn out carefully and pour
the remainder of the syrup over the
omelet, sending Immediately to the
table.
Steak Florentine-Select good cut
Of sirloin. wipe and trim as usual. In
frying pan slowly try out four or
1--we slices OF fat salt pork until the
pork Is crisp and brown. Skim out
the pieces and put aside. Add to the
hot fat six onions quartered and sliced
and cook very slowly for half an
hour. by which time they should be
quite tender and a deep yellow. but
not really brown. Add one cupful
and half OF thin strained. tomato.
season we'll with red pepper, also salt
to taste. cover and simmer thirty
minutes longer. Broil the steak as
usual. Spread a thin layer OF onions
on a hot platter. on this arrange the
steak. Sprinkle with the remainder
Of the onions. cover closely for three
minutes, then send to the table.
Liver. Cheese Soak a lambs liver
and heart in cold water until the
blood is disgorged. Wash thorough
~; place In deep stewpan with q
Calls tongue Cor three lambs ton
guest and a halp pound of fresh.
lean pork. Tie up loosely In thin
bit OF muslin five cloves. six all.
spice berries and a half scanf tea
spoonful OF salt and a dash OF cay
enne. Pour over barely enough boil
ing water 70 cover and simmer gem
fly for Tour hours. Discard the
tubes. all the fat and gristle and put
the meat through the food chopper.
Add more salt and pepper 10 taste
aud Just enough pot liquor to moIs-.
ten. Pack In creased. straight
sided pan. cover with plate and
small weight and let stand In a cold
place for twcnty-four hours. Slice
for luncheon.
Angel Parfait--ln saucepan put
one-half OF a cupful Of granulated
sugar and Ave table spoonfuis of
boiling water. stir until the sugar IL
then put the spoon away
and boil slowly but steadily until the
syrup will spin q. thread al least half
an inch long when the fork is dip
ped In II and then held up 10 drain.
Take quickly from the FIRE. Have
ready the whites OF three eggs whip-
ped 10 a stiff, dry froth. Pour the
syrup slowly In a fine stream over
the whipped whites, beating all the
while. continue to beat until the mix
ture " cold. then add one teaspoon
ful Of vanilla and one pint of thick
sweet cream which has been whip
ped TO n solid froth. Mix carefully
but thoroughly; turn into mold
with tightly fitting cover. Bind
The edges with a narrow strip Of mus
lin. which has been dipped in melted
butter or lard and bury In Ice and
salt for fully four hours before serv.