This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
1 tablespoon butter
Melt the butter in the blazer. Peel the bananas, cut in half lengthwise, roll lightly in flour and brown on both sides in the hot fat. Sprinkle with sugar and serve on oblongs of sponge cake.
1 cup diced boiled potatoes
2 tablespoons fat
1 tablespoon parsley
1/2 cup stock or water
If desired, one-fourth cup of chopped green peppers may be added.
1 tablespoon fat
2 tablespoons flour 2 cups cream
1/8 teaspoon soda 1/2 teaspoon salt
2 tablespoons Parmesan cheese Toast
Make a white sauce of the fat, flour, cream, soda and seasonings. Add chopped cooked crab meat (see page 221). Arrange squares of buttered toast on a hot platter. Pour the crab mixture over them, sprinkle with grated cheese and serve piping hot.
1 cup bread-crumbs
1 cup milk
1 tablespoon fat
1/2 cup mild American cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Soak the bread-crumbs in the milk until they are soft. Melt the fat in the blazer. Add the cheese cut in dice. When the cheese has melted, add the softened crumbs, the egg beaten, and salt and pepper. Cook three minutes longer and pour over squares of toast.
12 large sardines
1 tablespoon lemon-juice
6 pieces toast
Drain sardines and heat thoroughly in chafing-dish. Turn frequently; add lemon-juice and serve on finger-length pieces of toast.
2 tablespoons chutney sauce
2 tablespoons Worcestershire sauce 1 tablespoon minced parsley 6 olives 1/2 teaspoon paprika
Drain large oysters, wipe them dry, wrap each in a slice of bacon, fasten with a toothpick, and stick two cloves in each oyster. Put the oysters in the blazer and cook until the bacon is crisp and the oysters plump. Mix the chutney sauce, Worcestershire sauce, minced parsley, olives cut fine, and paprika. Pour over the oysters, stirring it thoroughly into the gravy. This recipe will serve three or four.
The Formal Dinner or Luncheon served by the household staff will be found thoroughly discussed on pages 64 to 82.
1 1/2 cups boiling water
1/2 cup white wine (dry) 1/4 teaspoon salt
2 slices garlic 2 small onions
1 bay leaf 6 peppercorns 1/8 teaspoon thyme 6 slices carrot 3 sprigs parsley
Cook together for 30 minutes at simmering temperature. Strain and use as a substitute for water in poaching fish. If the recipe calls for a sauce, use this bouillon for its base. Any fish is improved by the added flavor-giving qualities of a court bouillon. Be sure to poach, not boil, your fish.