Just 4 u
Prepare circular pieces of buttered toast. Then mix 1 cup of chopped fish with 3 sweet pickles minced fine,
and 2 tablespoonfuls of Madras chutney; moisten with 2 tablespoonfuls of Hollandaise sauce. Spread this
mixture over 8 pieces of toast; sprinkle with 3 tablespoonfuls of grated Parmesan cheese. Let bake for five
minutes and serve.
Sunday, September 12, 2010
English Chocolate Pudding.
Just 4 u
Soak 6 ounces of bread−crumbs in milk and press dry; add 2 ounces of butter mixed with 3 ounces of sugar
and 3 ounces of chocolate; add the yolks of 6 eggs well beaten, and flavor with a teaspoonful of vanilla; add
the whites beaten to a stiff froth. Bake in a quick oven and serve at once.
Soak 6 ounces of bread−crumbs in milk and press dry; add 2 ounces of butter mixed with 3 ounces of sugar
and 3 ounces of chocolate; add the yolks of 6 eggs well beaten, and flavor with a teaspoonful of vanilla; add
the whites beaten to a stiff froth. Bake in a quick oven and serve at once.
Portugal Salad.
Just 4 u
Slice 2 cucumbers, 2 tomatoes, 1 onion and two green peppers. Then sprinkle with 1 chopped clove of garlic,
salt and pepper and cover with some thin slices of bread. Pour over all a cup of vinegar and 1/4 cup of
olive−oil and serve.
Slice 2 cucumbers, 2 tomatoes, 1 onion and two green peppers. Then sprinkle with 1 chopped clove of garlic,
salt and pepper and cover with some thin slices of bread. Pour over all a cup of vinegar and 1/4 cup of
olive−oil and serve.
Yorkshire Pudding.
Just 4 u
Beat 3 eggs with a pinch of salt; add 1 pint of milk and 2/3 of a cup of flour. Stir until smooth. Then pour into
a well−greased pan and bake until done. Serve with English roast−beef, and pour over the gravy.
Beat 3 eggs with a pinch of salt; add 1 pint of milk and 2/3 of a cup of flour. Stir until smooth. Then pour into
a well−greased pan and bake until done. Serve with English roast−beef, and pour over the gravy.
Hungarian Chicken Soup.
Just 4 u
Boil a large chicken in 3 quarts of water; season with salt, sage and pepper; add 1 onion chopped and cook
until tender. Remove the chicken and chop it fine; then add to the soup with the yolks of 3 well−beaten eggs;
let all get very hot. Sprinkle with chopped parsley and serve at once.
Boil a large chicken in 3 quarts of water; season with salt, sage and pepper; add 1 onion chopped and cook
until tender. Remove the chicken and chop it fine; then add to the soup with the yolks of 3 well−beaten eggs;
let all get very hot. Sprinkle with chopped parsley and serve at once.
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