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

A reference manual of household management in Victorian times.

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as you can through a colander, adding a little of the water to help it through. Boil half a dozen potatoes with their skins on; when done peel them; put in a stew pan a large spoonful of fresh lard, half an onion chopped fine, and fry; add two tablespoonfuls of the soaked peppers, two slices of bread soaked in cold water and squeezed dry; add the boiled potatoes and slice in some fresh cheese and water enough to make a gravy. Stew a few moments and put in some hard boiled eggs just before serving.
Humitas.—Take two dozen ears of corn (not too young) and husk them carefully so as not to break the husks. Grate the corn off the ears into a dish and add an onion chopped fine, a table-spoonful of lard, and some salt and pepper, If the corn is very dry add a little cream. Put two leaves of the husks together overlap­ping the stem end and forming a sort of little boat, put in as much of the corn mixture as it will hold, Then cover with the sides and ends and tie into a little package with a strip of the husk. Make as many as your corn will allow; put .them into a pot of boiling water, boil for twenty minutes. Send to the table in the husks, each one opening his own package.
Huevos Chimbos, (dessert).—The yolks of ten eggs beaten very light and baked in a square cake tin. Make some syrup of white sugar and water, not too thick. Cut your cake into squares in the tin it was baked in and pour the syrup over it; put it on the stove to simmer till the cake is well saturated. When cold put it all in a glass dish and stick some blanched split almonds on the top to ornament it.
Snow Cakes,—Beat up the whites of 10 eggs, i 1-2 cups of sugar, 1 1-2 cups ot flour sprinkled in, 1 teaspoonful of cream of tartar, 1 teaspoonful of essence of lemon.
Papas Rellenas. Stuffed Potatoes.—Boil some potatoes, mash smooth, put in salt and butter, and line a pudding dish with them. Take some cold roast beet, and cut fine, add some chopped onion, thyme, parsley, salt and pepper; put in a pan with some lard and fry it a little, add a little soaked bread, and if too dry, a little water or gravy. When nicely fried, put it in your potatoe dish, and have some hard boiled eggs cut in slices to put over it, then cover all with mashed potatoes and put it in the oven to brown.
Baked Peppers.—Take green Chili peppers and take out the seeds. Chop some cooked meat, (veal is best) an onion, and 2 hard boiled eggs very fine. Mix with an egg (well beaten) ; fill the pep­pers with the mixture, after seasoning to taste, putting a piece of butter on the top. Bake in a rather quick oven until the peppers are tender. If the meat is very fat, some bread crumbs may be added, It is a good and economical way of using cold bits Qfmeat,