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Midnight Feasts
Midnight Feasts
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Author : May Elizabeth Southworth
Publisher : General Books LLC
ISBN# : 9780217237222
Pages : 68
Price :INR 959
Offer Price:INR 854
This book available on request
Book Description

Excerpt from book: lemon-juice and season with salt and white pepper. Garnish the dish with the white rings of the hard-boiled eggs, and have all icy cold. rfT RHODE ISLAND T PLACE a half-pint of scallops in cold salt water for an hour, and then cook them for twenty-five minutes; drain, and marinate them by sprinkling over them one tablespoonful of vinegar, two of lemon-juice, and a pinch of salt; let them remain overnight on the ice. When ready to serve, make a mound of finely shredded cabbage, celery and green pepper, placing the cut scallops on top and decorating with pickled peppers and pimolas. Use a boiled cream mayonnaise, which is made by beating the yolks of three eggs lightly and adding one tablespoonful each of thick sweet cream, fresh butter and lemon-juice; one tea- spoonful each of sugar and made mustard, a little celery salt, salt and pepper. Put in a double boiler and stir constantly until it thickens. This dressing is generally made the day before and kept on ice until needed. T RICHARDSON T OTONE ripe California olives O to make a pint, and cut in half; to this add two pickles cut fine, and one cupful of small California oysters, washed and drained. Have a bed of lettuce leaves on rather a flat platter, with a square of ice in the center. Make a square hollow in the ice with a hot flat-iron, wipe dry and put the salad in this. Serve on lettuce leaves with mayonnaise, to which a spoonful of freshly grated horseradish has been added. Pass with it pickle sandwiches. rfT TREBOUL T PUT a half-dozen eggs on in cold water and boil half an hour. Take from fire and put in cold water and let them remain until thoroughly cold. Remove shells and cut each egg in half with a thread held taut. Remove yolks, put in a bowl and rub to a cream; add one-quarter tea- spoonful dry mus...


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