2 ounces rice
3 ounces ground almonds 2 ounces pine kernels
Put the rice and milk into a double saucepan; cook them for two hours, or until the milk is absorbed; then add the almonds, pine kernels and pepper; stir it round a few times until well mixed; then add the well-beaten white of egg. Mix again, and form into rissoles; roll in fine bread crumbs, and fry in boiling oil. The rissoles may be formed by hand or cut out into half circles with a biscuit cutter. Drain on paper before serving.
4 ounces walnuts
4 ounces bread crumbs
Whites of 3 eggs 1/2 pint sauce
2 teaspoons mixed herbs
Proceed in exactly the same way as for Walnut Cutlets, forming into balls instead of flat.
4 ounces bread crumbs 1 ounce shelled walnuts 1 teaspoon butter 1 teaspoon grated onion
1/2 teaspoon flour 1 teacup of milk White of I egg 1 lemon
Run the bread crumbs and skinned walnuts through a nut mill. Then mix them in a basin with the butter and the grated onion. Melt a large teaspoon of butter in a saucepan with half a teaspoon of flour, and add the milk gradually. When this boils, add the other ingredients, pepper and salt to taste, and white of egg. When removed from the fire, add a teaspoon of lemon juice. Stir well, and turn out into a dish to cool, then shape into cutlets; dip in white of egg and bread crumbs, and fry in boiling oil. Serve with bread or tomato sauce.
1 cup grated cheese
1/2 cup cream or rich milk
A speck of salt and paprika
Mix the cream and the cheese, and heat until the cheese is melted. Remove from the fire, and add the eggs. Bake in paper cases or buttered ramequins. Serve with jelly or preserves.
2 ounces ground almonds 2 ounces butter
2 ounces sugar
4 ounces ground rice
2 whites of egg
Beat the butter to a cream; add the sugar and almonds; then sprinkle in the rice, beating it all the time. Whip the whites of eggs to a stiff froth, and mix all together. Drop about a teaspoonful on a well greased baking tin, either flat or shallow, and bake in a quick oven for five or ten minutes.
1/4 cup soft butter 3/4 cup sugar 1/2 cup milk
1 teaspoon vanilla
1 1/2 cups flour
3 teaspoons baking powder
Mix and sift the flour, sugar and baking powder together. Put the egg whites, butter, vanilla and milk together, and beat with a Dover egg beater until light. After this, stir in the dry ingredients. Turn into a loaf tin, or bake in layers.
1 quart canned apricots 1/3 cup butter 2 egg whites 1/2 cup milk
1 teaspoon salt
2 cups flour
4 teaspoons baking powder
1/2 cup sugar
Sift the flour, salt and baking powder together. Beat the egg whites. Add the milk. Turn this mixture into the dry ingredients. Mix all together thoroughly. Add the melted butter, and bake in an oblong pan. When done, remove from the oven, split, and spread on the freshly cut surface one-half of the apricots from which the juice has been drained. On top of this place the other half with the freshly cut surface on top. On this arrange the remaining half of the apricots. If a richer cake is desired, the freshly cut surface may be spread with softened butter before adding the apricots. Serve with this a sauce made by adding the sugar to the juice drained from the apricots. Boil from five to ten minutes, and serve' over each individual portion of the short-cake. A spoonful of whipped cream served on each portion is a pleasant addition.
Shortcake should not be put together until just before it is to be served as the juices from the fruit will make the cake soggy.