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Updated: June 26, 2025
Turn the whites on to them, and do not stir, but mix, by cutting down through the middle, and gradually mixing white and yellow. Turn on to a tin or earthen baking-dish with high sides, and bake in a moderate oven from ten to fifteen minutes. It will rise very high, and must be served the instant it is done, to avoid its falling.
Well, it was not long after that when Jessie lined a baking-dish with nice-looking crust, filled it with tempting looking chicken legs and wings and breasts and backs and a bowlful of broth, laid a white blanket of crust over all, tucked it in snugly around the edge, cut some holes in the top, and shoved it into the oven just after Betty drew out a dripping pan in which reposed, in all the glory of rich brown skin, a beautiful turkey.
Rub butter over the bottom and sides of a baking-dish or tin basin; pour in the custard, grate a little nutmeg over and bake in a quick oven. It is better to set the dish in a shallow pan of hot water reaching nearly to the top, the water to be kept boiling until the custard is baked; three-quarters of an hour is generally enough.
Take out the centers with an apple-corer and fill them up with the following stuffing: One tablespoon of grated Parmesan cheese mixed with two hard-boiled eggs and chopped parsley. Boil them first, then roll them in flour and fry them in olive-oil or butter. Then put them in a baking-dish with one-half tablespoon of grated Parmesan cheese and one tablespoon of melted butter.
Roll out the potato dough the size of the baking-dish; put it over the dish, brush with milk and bake half an hour in a moderately quick oven. The ordinary recipe generally states the time required for cooking its ingredients, but an approximate table is occasionally of use as giving a general idea of the time required for certain things.
Any person who is fond of cheese could not fail to favor this recipe. Take three slices of bread well-buttered, first cutting off the brown outside crust. Grate fine a quarter of a pound of any kind of good cheese; lay the bread in layers in a buttered baking-dish, sprinkle over it the grated cheese, some salt and pepper to taste.
Meanwhile there must be boiled a sufficient quantity of potatoes to fill up your baking-dish, after the stewed meat has been transferred to it. The potatoes must be boiled done, mashed smooth, and beaten up with milk and butter, as if they were to be served alone, and placed in a thick layer on top of the meat.
The same crust may also be used with a brown fricassee, but is most customary with a white. Make a fricassee, as above directed, either brown or white, as best liked, and a nice pie-crust, as on p. 224, or a biscuit-crust if pie-crust is considered too rich. Line a deep baking-dish with the crust; a good way being to use a plain biscuit-crust for the lining, and pie-crust for the lid.
Take the breast of the goose and cut the meat from the bone; chop fine with some onion, 1 clove of garlic, parsley and a little thyme, salt, black pepper and paprica. Mix with 2 eggs and fine bread-crumbs. Put the chopped breast mixture back on the bone. Place in a baking-dish; pour over some dripping; sprinkle with flour and bake until brown. Serve with sour apple compote.
Mix two cups of soft bread crumbs and one cup of chopped walnut meats with six tablespoons of butter or any butter substitute, one-half cup of hot water, one and one-half teaspoons of salt, one-quarter teaspoon of pepper, one tablespoon of chopped onion, a sprig of parsley chopped, and bind with one egg; shape into a loaf. Place in a greased baking-dish and bake in a moderate oven one hour.
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