Oyster Salad (Mrs. J, V. Brann) from P.E.O. Cook Book
One can cove oysters, one cup powdered crackers, one-half cup butter, three eggs, scant half cup vinegar, one teaspoon mustard, salt and pepper to taste. Drain off liquid and heat; stir in eggs, crackers, and butter; let come to a boil and stir in vinegar and mustard. When it thickens pour over oysters. Garnish with parsley.
German Potato Salad (Aimee Cornell) from P.E.O. Cook Book
One dozen medium-sized potatoes boiled. While still warm skin potatoes and slice thin. Chop in a stalk of celery and a small onion. Season with handful of sugar, teaspoon of salt and dash of cayenne. Take a couple of slices of bacon and cut in small cubes. Put in skillet and brown, then pour in a pint of vinegar. Mix all these together. Garnish with parsley.
Roast Goose (Mrs. C. W. Cornell) from P.E.O. Cook Book
Rub pepper, salt, and celery salt over and inside goose. Prepare a dressing of one loaf of stale bread, soaked then squeezed dry, a small onion, stalk of celery cut fine, browned in butter. To this add the bread, four eggs, stir until heated, remove from fire. Stuff goose and sew up. Put a small onion in roaster, cover and bake slowly one hour. Remove grease, sift a little flour on top. Add a little water and a few crusts, then bake three hours. Cover giblets with water and cook until tender and cut in small pieces. Make a little thickening of flour and water, and with giblets add to gravy. Serve with apple sauce. Garnish with parsley.
P.E.O. Cook Book (Souvenir Edition), edited by David E. Schoonover
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