By David E. Schoonover
Ebook via Schoonover, David E.
Read or Download P.E.O. Cookbook: Souvenir Edition (Iowa Szathmary Culinary Arts) PDF
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Additional info for P.E.O. Cookbook: Souvenir Edition (Iowa Szathmary Culinary Arts)
Example text
When serving cut in slices and arrange on lettuce leaves. Put a spoonful mayonnaise dressing on each slice. Pretty to surround each piece with celery salad. Chicken and Noodles Mrs. J. S. Bellamy Joint and boil a good fat chicken in plenty of water until tender. Season while cooking with salt and a little cayenne pepper. For the noodles sift one cup of flour, one-half teaspoon of baking powder, and one-half teaspoon of salt into a pan. Rub one egg through this, add a very little sweet milk, just enough to make into a stiff dough.
Elliott Select good-sized tomatoes. Scoop out the inside. Take six ears of sweet corn, cut off upper portion of kernels and scrape ears. To them add a cup of butter beans, moisten with cream and season with salt, stir in half pint bread crumbs. Fill the tomato cups. Bake. Tomatoes Stuffd With Eggs Mrs. Anna Cunningham Select as many round, smooth, firm tomatoes as there are persons to be served. Wash, cut a thin slice from the top of each and lay aside for cover. Hollow out a sufficient space to admit an egg.
Page 23 Veal Birds Mrs. Frank Dunlap Have the veal cut from the leg in thin slices, trim into shape. having the pieces two inches wide and four long; chop the trimmings of veal and pork fine, adding a piece of bacon for each bird, and half as much cracker crumbs as meat, season with salt and pepper and a little onion, add enough egg to hold mixture together, spread on meat, roll and fasten with string or toothpicks, fry until brown in butter, pour one pint of milk in skillet, cover and lct simmer thirty minutes.