Historical Cookbooks

Trim and cut like cutlets some slices of beef; season. Fry on both sides
until done; sprinkle over them chopped parsley, place on a dish and
serve with a brown gravy.

3 breakfastcupfuls of Allinson breadcrumbs, 3 eggs, 1-1/2 lbs. of
apples, 2 lbs. of Spanish onions, 2 oz. of butter, 1/2 teaspoonful of
spice, pepper and salt to taste, and a little hot milk; cut into
slices the onions and apples, stew them gently (without adding-water)
with 1 oz. of the butter, the spice and seasoning until quite tender.
Mix the breadcrumbs with the eggs, well beaten, and enough hot milk to
smooth the breadcrumbs; butter a pie-dish with 1/2 oz. of butter,
place a layer of breadcrumbs in your dish, a layer of apple and onion,
repeat this until your dish is full, finishing with breadcrumbs. Place
the rest of the butter on the top in little bits, and bake the pie for
1 hour. Serve with brown gravy.

Beat 5 eggs without separating. When light, add 1 cupful of grated
Swiss or mild American cheese, 1/2 a teaspoonful of salt, 1/4 of a
teaspoonful of white pepper, and three tablespoonfuls of butter cut into
bits. Cook in a double boiler until the cheese has melted and the
mixture is smooth and as thick as custard. Pour over hot buttered toast
and send at once to the table.–”Table Talk,” Phila.

1-1/2 lbs. of potatoes, 1 Spanish onion, 1/2 lb. of mushrooms, 1 oz.
of butter, pepper and salt, and 1 teaspoonful of Allinson cornflour
for thickening. Peel, wash, and cut into pieces the potatoes; chop up
the onion, and set both over the fire with 1 pint of water, the butter
and seasoning; let cook until the potatoes are about half done.
Meanwhile skin, wash, and cut into pieces the mushrooms, add them to
the other ingredients, and let all stew together until tender. Thicken
the liquid with the cornflour, boil up, and serve.

Chop fine two strings of soft shell clams after washing them. Melt one
large tablespoonful of butter in a frying pan, add the clams and stir
frequently until they are nicely browned. Keep well broken with a spoon.
When browned dredge over them 1 heaping tablespoonful of butter and stir
again until it is absorbed and browned, then add gradually 1 cupful of
milk, stirring until it is smooth and thick. Season well with salt and
pepper, simmer for 5 minutes and serve on toast.–”Table Talk,” Phila.