Making Luncheon Or Supper - Thursday - Lesson 119
Description
This section is from the book "Lessons In Cooking Through Preparation Of Meals", by Eva Robeeta Robinson. Also available from Amazon: Lessons in Cooking Through Preparation of Meals.
Making Luncheon Or Supper - Thursday - Lesson 119
Squash Soup
Potato Fritters - German Fashion
Stewed Figs
Tea
Squash Soup
Press 2 c boiled or baked squash through a sieve. (Use baked squash left from Tuesday dinner, Lesson 114.) Add 2 c scalded milk, 1 T each chopped celery and parsley, 1/2 t
:hopped onion and 1/2 t salt. Bind with 1 T flour mixed with I T butter. Heat thoroughly and serve.
Potato Fritters - German Fashion
Boil and put through the vegetable press 3 good sized potatoes. Add 3/4 T butter, 3/4 t salt, 1 1/2 T sugar and the veil-beaten yolks of 3 eggs. Mix well, form into small round flat cakes, roll in a mixture made of 3/4 T flour and 5 T bread crumbs, and saute in butter until well heated throughout and golden brown in color.
Stewed Figs
Wash well unpressed dried figs. Soak over night in warm water. In the morning stew until tender in the liquid in which they were soaked. Add sugar if necessary, and allow the liquid to evaporate until a thick syrup is formed.
Preparing The Meal
About 1/2 h before lunch rice the potatoes, cooked in the morning, then put the cooked squash through the ricer. The potato that is thus mixed with the squash will only add nutriment and flavor to the soup.
Make the Squash Soup and while heating prepare and saute the Potato Fritters. Make the tea and serve the lunch.
Continue to:
My Books
