American dainties and how to prepare them / by an American lady.

Date:
[1909]
Catalogue details

Licence: In copyright

Credit: American dainties and how to prepare them / by an American lady. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Flour. Three tablespoonfuls of butter. A little cinnamon. Peel the apples, remove the seeds, cut in round slices one-third of an inch thick. Soak them for half an hour in the brandy, lemon juice and sugar. Drain them, and dust with flour. Put the butter in the chafing-dish, and when very hot fry the slices till brown on both sides. Sprinkle with sugar and powdered cinnamon, and serve hot. Potatoes Saute. (169.) Six cold boiled potatoes. One tablespoonful of butter. One tablespoonful of chopped parsley. Salt and pepper. Melt the butter in the chafing-dish, and when it is hot put in the potatoes; sprinkle them with the chopped parsley, and season them with salt and pepper. Fry for ten minutes, and serve hot. Pain Saute. (170.) A slice of tin loaf three-quarters of an inch thick. Two tablespoonfuls of butter. Two tablespoonfuls of finely minced ham. Two tablespoonfuls of grated cheese. One gill of cream. Cayenne pepper. Cut the crust from the bread, put the butter in the chafing-dish, and when very hot lay the bread in it, and fry till brown on both sides. Take it out, and put in the cream, ham, cheese, and a pinch of cayenne. Stir together until very hot, and spread the mixture on the toast.