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Updated: June 26, 2025
Two of them reposed luxuriously upon an egg-divan in the dainty French baking-dish of dull green. Over them a fitting baptism, was the rich wine sauce of golden brown a sauce that might have been the tears of envious angels, wept over a mortal creation so faultlessly precious. Mrs. Milbrey entered, news of importance visibly animating her.
Belgian Baked Bananas. Skin fine bananas and lay them whole in a baking-dish. Sprinkle with sugar and grated lemon peel. Add the juice of 1 orange, 1/2 lemon and 1/2 glass of sherry wine. Let bake in a quick oven. Put the bananas in a glass dish and pour over the sauce. Let get cold and serve. Japanese Rice. Boil 1 cup of rice; add 3 chopped shallots, 1 teaspoonful of soy and salt to taste.
Place these closely together and on a buttered baking-dish until it is full. Now mix two tablespoons of melted butter with one teacup of thick syrup flavored with essence of lemon, and pour it over the puffs. Bake until done in a rather slow oven. Pound and sift six macaroons; add one tablespoon of grated chocolate and one pint of hot milk.
Clean and season a goose and stuff with oysters well seasoned with salt, pepper, parsley, thyme and bits of butter rolled in fine bread-crumbs. Put in a baking-dish. Pour over the oyster liquor and a little hot water; let bake until done. Baste as often as necessary. Serve with red currant jelly. Swiss Roast Turkey. Clean and season the turkey with salt and pepper.
Mix in a greased baking-dish and pour over a drawn butter sauce, made with cornstarch or with any good milk or cream dressing, then cover with bread or cracker crumbs or leave plain to brown in oven. Bake from twenty to thirty minutes. SCALLOPED FISH, No. 1 Line a buttered baking-dish with cold flaked fish.
Then put in another layer of the squares of farina; add cheese and butter as before. Continue in this way until your baking-dish is full, having on the top layer butter and cheese. Bake in a hot oven until a brown crust forms. Serve in the baking-dish. Take six medium-sized potatoes and put them on to boil in their skins. When they are done, peel them and pass them through a fine colander.
Put a layer of beans in the bottom of the baking-dish, a sprinkling of nuts, a little hard-boiled egg, then the potato blocks and one-half tablespoon each of chopped parsley and chopped onion, one-half teaspoon of salt and one-half saltspoon of pepper and so on until the material is all used.
Mix in a salad bowl with 1/4 teaspoonful of salt, 1 teaspoonful of curry-powder, 2 tablespoonfuls of tarragon vinegar, 4 tablespoonfuls of olive-oil. Garnish with sliced beets and bananas. Scotch Baked Potatoes. Peel and slice 6 raw potatoes very thin; then beat 1 egg with 1 tablespoonful of butter. Put the potatoes into a shallow baking-dish, sprinkle well with salt and pepper.
Turn this at once into a heated dish, garnish the dish with triangular pieces of toast, and send to the table. Or, if you like, make the sauce, season it and put a layer into the bottom of the baking-dish, then a layer of Parmesan cheese, then a layer of the yolks, pressed through a sieve, and so on, alternating, having the last layer of the yolks of the eggs.
Cut a fat chicken into pieces at the joints and let stew, well seasoned with salt and pepper. Then add some small whole onions, some cauliflower, mushrooms and 1 cup of French peas. Let all cook until tender; then serve hot on a large platter. Dutch Baked Mackerel. Place the mackerel in a baking-dish; sprinkle with pepper and chopped parsley.
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