Soak gelatin in cold water 5 minutes. Add boiling water and stir in sugar until dissolved. Add lemon juice, orange juice, Vermouth and wine. Pour into 1-quart glass bowl, and chill until set. Serve with whipped cream or custard sauce…. Continue Reading →
Make a cream sauce of the butter or margarine, flour, seasonings and milk. Add squash, bread crumbs, onion and slightly beaten egg yolks. Fold into stiffly beaten egg whites and pour into greased ring mold. Set in pan of hot… Continue Reading →
Cook shelled peas, covered with a few lettuce leaves and a few slices of sweet onion, in very small amount of salted water. When almost tender, add butter and cook uncovered until most of the water has evaporated and peas… Continue Reading →
Beat eggs slightly in small saucepan. Add half the butter and lemon juice. Hold saucepan over large pan containing hot water and stir constantly until butter is melted. Stir in remaining butter and continue stirring over hot water until thick…. Continue Reading →
Pare and cook potatoes in boiling salted water until tender. Drain and press through ricer. Add butter or margarine, milk, salt, pepper, onion and egg yolks. Blend thoroughly and fold in stiffly beaten egg whites. Pile in greased 1 1/2… Continue Reading →
Broilers may be merely split down the back. It may be easier for service at a party dinner or luncheon to have small broilers halved, and large broilers quartered. After cleaning, rub generously with softened butter or margarine, and sprinkle… Continue Reading →
Melt butter or margarine, add mushrooms and cook 3 minutes over low heat. Stir in the flour and seasonings and then the milk and chicken stock. Continue stirring until sauce thickens. Add chicken and drained, cooked vermicelli or spaghetti and… Continue Reading →
Soak mint leaves in vinegar 1/2 hour. Melt jelly over low heat and beat in mint-vinegar mixture. Serve with roast lamb. Yield: 10-12 servings.
Cut leeks, if used, including about 3 inches of the green tops, into pieces. Cook leeks or onions and dill with the potatoes in the chicken stock until very tender. Press through sieve. Add butter, milk and cream. Season to… Continue Reading →