The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1915-01-09
The Home Circle
BY Celia Hord Kenny
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Delmonico Potatoes-Cut cold boiled
potatoes very fine, and to each pint
allow one cupful of cream, two table
spoonfuls of butter, a teaspoonful OF
salt and dash of pepper; season with
the salt and pepper; put them into q
shallow baking dish; add the cream,
which should not quite cover them;
melt the butter and pour over them,
and set in oven to brown quickly.
Milk Biscuit-Measure three cups Of
sifted flour, add three teaspoonfuls Of
baking powder and teaspoonful of
salt; sift these together until thor.
oughly mixed. Then rub in two round.
ed tablespoonfuls of butter with spat.
ula or spoon. add sufficient guam.
tity of milk to make a soft dough,
about pint; turn out on a Toured
kneading board, toss lightly; roll out
lightly until dough is an inch thick;
cut out into small biscuits. Place in
creased pans a little distance apart
Bake in quick oven until a delicate
brown and light to the touch, from
eight to ten minutes. If good bak.
ing powder is used these biscuits are
much lighter and nicer If, after cut.
ting out and placed in pans, they are
covered and allowed to stand fifteen or
twenty minutes before putting in the
oven.
Rice Croquettes-Wash one cup Of
rice and put in a double boiler with
one quart of milk and cook until the
rice is tender and milk absorbed. Add
the beaten yolks of four eggs; mix
thoroughly and cook a few minutes
longer. Remove from the fire and add
salt and paprika to taste; also a little
lemon Juice and a tablespoonful OF
minced parsley. When mixed well
turn out on shallow dishes to cool;
then form into cylinders about two
and one-half inches long, dip first into
beaten egg and then into bread crumbs
and fry, in vegetable oil.
Raspberry Foam-Take a pint OF
large, ripe red raspberries, cut them in
half. Beat the whites of six eggs very
light, adding pinch of salt when they
are about half done. Then whip in
gradually as much. confectioner's sugar
as the eggs will take without falling
Add the berries, few at time
whipping constantly. Heap the foam
in glass dish and put on ice to chill
Serve soon as possible after making
with whipped cream.
Gooseberry Remove stems
and blossoms from one quart of ripe
gooseberries; add a cup of sugar and
place in double boiler; cook until
soft, then squeeze through a fruit
press. Have fruit very sweet. To each
pint Of the Pulp take half-pint Of
cream, sweeten to taste, and heat to
scalding point in double boiler. Allow
to get cold, then add gradually to the
pulp, whipping all the while. Serve in
little glass dishes.
Broiled Chicken, Alabama Style
Carefully dress young chicken and
cut in half down the back and through
the breast. With small wooden skew
ers fasten a strip of bacon on the
breast of each piece; place in a roast
ing pan; add two ounces Of butter
melted in half a cup of hot water;
dredge with salt and pepper; cover
with another pan and place in a hot
oven, basting frequently if pan is moi
covered. Bake until tender; then re
move from pan, brush with butter and
broil until a golden brown. Serve with
gravy in which it was cooked, sprin
killed. with finely minced parsley.
Raspberry Pudding-Beat one cup Of
sugar with half cup of butter; add
beaten yolks Of three eggs; then cur
of fresh raspberry pulp. sift a tea
spoonful of baking powder with one
cup of flour and add to other ingredi
ents. Then fold in the whites of the
eggs beaten to stiff froth. Bake in
cake tins and serve with currant
sauce.
Currant Sauce-Dissolve one cup OF
currant jelly in one cup of boiling
water. Beat together one-half cup Of
sugar, one tablespoonful butter and
one tablespoonful of corn starch. Add
the liquid, stirring constantly; then
place over the fire and stir and cool
until it begins to thicken. Add q
flavoring of nutmeg and serve.
CELERY.