SOME CHOICE RECIPES

[Welland Telegraph January 23, 1903]

Almond Pudding

Soak a quarter of a loaf of twist bread in milk enough to cover. Stir in one cupful of granulated sugar and the well beaten yolks of five eggs, a tablespoonful of butter and the juice and rind of one lemon, half a cupful of milk, a quarter of a pound of grated almonds and the stiffly beaten whites of the eggs. Boil the pudding three hours in a mould and serve with vanilla sauce.

Cheese Souffle

Melt one tablespoonful of butter in a spider, add to it a slightly heaping tablespoon of flour and one cup of hot milk, half a teaspoon of salt, a dash of cayenne pepper and one cup of grated Parmesan cheese; then add the yolks of three eggs beaten light, remove from fire and let it cool; then add the whites of eggs beaten stiff, turn into a pudding dish, bake twenty-five minutes and serve immediately.

Consomme

This is a specially fine recipe and is not given in any cook book. Put two pounds of perfectly lean round steak in a hot frying-pan, and let it cook; quickly to a deep brown on both sides; when so browned chop fine, cover with two quarts of cold strong highly flavored stock, add the half beaten whites and crushed shells of two eggs, beat well and proceed as in a clearing soup. When strained it is ready for reheating and serving.

Duck and Olive Sauce

Put two dozen olives into a china bowl and pour hot water over them; let them remain in this for twenty minutes to draw out the brine. Put two tablespoons of salad oil in a frying pan and add one slice of onion, and when this commences to color add one ounce of flour. Stir until smooth; after it has cooked for two minutes add one pint of stock and let simmer. Pare the olives around taking out the stones. Place the olives in the sauce; add the juice of one-half a lemon, salt and pepper. Have slices of cold duck ready and put them in the sauce. When hot turn out on a platter and serve.

Rice Flour Pudding

Take a quart of milk, leaving out enough to mix with three ounces of rice flour, put the rest in a saucepan over the fire. When it boils add one ounce and a half of sugar, one half ounce of sweet and a few bitter almonds, blanched and pounded, or chopped very fine, one ounce of butter and a small piece of vanilla bean, if convenient, if not, flavor at the last with vanilla extract. Mix the three ounces of rice flour with milk, reserved from the quart, and stir into the pudding. Beat one egg yolk with half a cup of cream and stir in just before removing from the fire. Turn into a mould that has been dipped in cold water and serve very cold with fruit sauce.

Baked Bananas and Rice

Place in a double kettle two cups of new milk, a teaspoon of butter and a half teaspoon of salt and let come to a boil. Then add gradually, stirring, a half cup of well warmed rice, cover closely and boil half an hour. Lay six ripe, large bananas in a pie pan, pour over them hot water until the bottom is well covered, place them in a good steady oven and bake until soft. About fifteen minutes will do this. Take from the oven, pour off water, if any, set back and dry off five minutes. Put a spoonful of the warm boiled rice on a plate, spread out a little and place on the top the baked banana, from which the skin has just been removed, bend the banana in a neat circle on the rice, drop a bit of good butter into the centre and carry to the table hot.