Mrs. Wilson's Cook Book eBook

Mary Wilson (poet)
This eBook from the Gutenberg Project consists of approximately 468 pages of information about Mrs. Wilson's Cook Book.

Mrs. Wilson's Cook Book eBook

Mary Wilson (poet)
This eBook from the Gutenberg Project consists of approximately 468 pages of information about Mrs. Wilson's Cook Book.

OYSTERS A LA NEWBURG

For fifteen persons.  Look over carefully and then wash one hundred stewing oysters.  Drain.  Now place in a saucepan

  One quart of oyster liquid,
  One quart of milk,
  Three-quarters cup of flour.

Stir to dissolve thoroughly; bring to a boil and cook for five minutes.  Now pan the oysters in their own juice by placing in a saucepan and constantly stirring until they reach the boiling point.  Add the prepared sauce with

  Two onions, minced fine,
  One tall can of pimentoes, chopped fine,
  Two well-beaten eggs,
  One level tablespoon of salt,
  One and one-half teaspoons of paprika,
  One-half teaspoon of white pepper,
  One-half cup of finely chopped parsley.

Heat slowly until boiling point is reached and then serve on thick slices of toast.

PIMENTO SANDWICHES

Put

  One tall can of pimentoes,
  Two stalks of celery,
  Eight stalks of parsley,
  Two onions,

through the food chopper and then add

  One cup of cottage cheese,
  Half-cup of mayonnaise,
  One teaspoon of salt,
  One teaspoon of paprika.

Mix well and then spread the rye bread with the following: 

  Four ounces of butter,
  Two tablespoons of mayonnaise dressing,
  One teaspoon of paprika,
  One-half teaspoon of mustard.

Place in a mixing bowl and beat until a cream, then spread the mixture on the loaf and cut in thin slices.  Spread the pimento mixture and cover with a second slice of bread.  Cut into triangles.

CREAMED CHICKEN DELMONTE

Select a large stewing chicken about six and one-half to seven pounds.  Singe and draw, then wash.  Place in a preserving kettle with

  Two onions,
  One clove,
  One carrot, cut in dice,
  Two branches of celery, cut in small pieces,
  One fagot of soup herbs,
  Two and one-half quarts of boiling water.

Cover closely and bring to a boil.  Simmer slowly until tender and then cool in the stock.  Now remove the skin and cut meat in neat pieces, about one inch square.  Place in a large saucepan

  One quart of chicken stock,
  Three-quarters cup of flour.

Stir to blend thoroughly and then bring to a boil.  Cook for five minutes and add two onions, minced fine, and

  One tall can of pimentoes, minced fine,
  One quart of celery, cut in inch blocks and parboiled,
  Three well-beaten eggs,
  One tablespoon of salt,
  One and one-half teaspoons of paprika,
  The prepared chicken meat,
  Juice of two small lemons.

Heat until very hot and then serve on toast.  Lay three tips of canned asparagus that has been heated in its own juice and then sprinkle with finely chopped parsley.

Copyrights
Project Gutenberg
Mrs. Wilson's Cook Book from Project Gutenberg. Public domain.