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Take a pint of the mashed potatoes; mix with 2 tablespoonfuls of melted butter and 1 egg; add a little flour, and form into balls. Put them into a well-buttered baking-pan; sprinkle with grated Parmesan cheese and bake in a quick oven to a golden brown. Serve with stewed chicken. Belgian Veal Cutlets. Season veal cutlets; dip in beaten egg and roll in fine bread-crumbs.
Beat the eggs very light, and add the sugar and salt. Pour on the milk very slowly, stirring constantly. Bake in a pudding-dish or in cups. If in cups, set them in a baking-pan, and half fill it with boiling water. Grate nutmeg over each. The secret of a good custard is in slow baking and the most careful watching.
Cover with fried bread-crumbs and bits of butter, and moisten with cream. Then bake until brown on top and serve hot with stewed potatoes. Polish Roast Mutton. Season a leg of mutton with salt, pepper and a pinch of cloves. Lay in a baking-pan with 1 sliced onion, 2 celery roots, 3 cloves of garlic and 2 carrots cut fine, 1 bay-leaf, a sprig of thyme and a few peppercorns.
Take one quart of grated, raw sweet potatoes, one tablespoon leach of meat fat and chicken fat, one half pound of brown sugar, one-half pint of molasses, one and one-half pints of cold water, one saltspoon of salt and a little black pepper, grated orange peel, ginger, nutmeg and cinnamon to taste. Pour into greased baking-pan and bake until it jellies. Bake in moderate oven.
There was a scramble between two doctors for the last potatoes, and a duel between one of them and myself in the slicing up of roast beef or boiled mutton, and amorous advances to the lady cook for a tit-bit in the baking-pan. There never was such a kitchen, and a County Council inspector would have reported on it in lurid terms.
I cut my roots into small pieces, the size of a kidney-bean, and roasted them on an iron baking-pan in the stove-oven, until they were as brown and crisp as coffee. I then ground and transferred a small cupful of the powder to the coffee-pot, pouring upon it scalding water, and boiling it for a few minutes briskly over the fire. The result was beyond my expectations.
Having pounded our sago in a shell, we mixed it with water, and made it into small cakes. These we placed on stones in the oven. In our first experiment we burned up our cakes, as we kept them too long in. We then agreed that we would try and make a baking-pan, such as we had seen formed. This is a square box made of clay, with several divisions, into each of which a cake is placed sideways.
Hungarian Stuffed Goose Neck. Remove the skin from the neck of a fat goose and stuff with some soaked bread, fried with 1 small chopped onion in a tablespoonful of goose-dripping. Add chopped parsley, salt, paprica and ginger and mix with 1 egg. Lay in a baking-pan with a little hot water and bake until brown. Serve hot with red cabbage cooked with wine. Swedish Cabbage.
Barbara gave us currant-jelly; she was a stingy Barbara about that jelly, and counted her jars; and when father and Stephen came in, there was the little dinner of three covers, and a peach-pie of Saturday's making on the side-board, and the green screen up before the stove again, and the baking-pan safe in the pantry sink, with hot water and ammonia in it.
A large iron plate, with a turned-up rim like a great baking-pan, supported by legs which held it off the ground, was set over a fire built upon the sand. This primitive oven was heaped with small oysters in the shell, taken from the neighboring sound, and hauled up to the hotel by a negro whose pony cart stood near by.
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