The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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BREAKFAST, LUNCH AND TEA.                     345
ful of molasses or 2 spoonfuls of brown sugar, a teaspoonful of soda, a heaping cupful of flour and Indian meal to make a stiff batter. Add a little salt and fry on a well greased clean griddle.
Filled Milk Rolls.—Rub off the crust of 4 milk rolls on a grater, make incisions about the width of a finger apart into-each, nearly through, take care not to cut entirely through. Fill these incisions with the following ingredients: Almonds shelled cut lengthwise; well picked and washed currants and raisins in equal quantities, 2 tablespoon-fuls of citron cut into little dice, a teaspoonful of grated lemon peel, the same of ground cinnamon and 3 tablespoonfuls of fine sugar, all of which is to be well mixed. Now after the incisions are filled tie them around with a piece of twine and let them soak in eight whole eggs, which have been beaten up well with the 3 pints of cold milk and a little salt, then put them into a colander to drain off. Fry them on all sides to a nice gold yellow color. Let them stand for a few minutes upon blotting paper, then take off the twine, turn them in sugar, dish them with some appropriate sauce and serve.
Rolls, Graham, for Breakfast.—Rub through a colander 2 lbs. of soft boiled Irish potatoes, then add 2 cups of water, 1-2 cup of sugar, a heaped teaspoonful of salt, 1-2 cupful of hop yeast, then stir it with Graham flour, making a stiff dough. Set it to rise over night; in the morning make it into small cakes. Set to rise, and when light, bake. Graham flour should never be sifted.
Mutton Chops.—Mrs. T. B. L.—Trim the chops, beat them well, chop to mincemeat, taking care not to separate the meat from the bone, chop both sides and sprinkle with pepper and salt. Have ready some bread crumbs and 2 well beaten eggs, dip the chops first into the eggs, then into the crumbs, put into the frying pan 2 ounces of butter; when it browns put in the chops, fry slowly and never turn them till they look firm and the gravy comes up. Turn them and brown them on the other side, which takes from 5 to 10 minutes. When they feel solid they are done. Brown sauce fla­vored with chopped onion and parsley, a dessert spoonful of flour browned stirred in an ounce of butter
Artificial OYsters.—Grate green corn in a dish; to 2 cups of this add 1 egg well beaten, a small teacup of flour, 1 teacup of but­ter or less, some salt and pepper; mix them well together. A table-spoonful of the batter will make the size of the oyster. Fry them a light brown, and when done butter them ; cream is better than butter.
Mushrooms to Cook.—1 cupful of water; cook 1 1-2 hours; 2 tablespoonfuls of butter, salt and pepper to taste. Stir with a silver spoon in a porcelain kettle.