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December 13, 2009 11:11:28
Posted By The Curator
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It’s officially the start of the Holiday Season or at least it looks it as I sit here at The Crawford County Historical Society’s annual holiday book fair. With holiday parties coming (and food on my mind), what better way to celebrate the holiday season than to make one of Katherine Reynolds’ recipes for your next holiday party!
Egg Nog (No 1)
Beat very light and thick the yolks of 6 eggs. Stir the eggs gradually into a quart of rich unskimmed milk, add half pound of sugar, half pint of brandy and grated nutmeg to taste. Next beat the whites of 3 eggs by themselves and stir them quickly into the mixture. Divide into two pitchers and pour it back and forward until it has a fine froth.
Egg Nog (No 2) Six eggs, half a pound of sugar, half a pint of brandy or whisky, three pints of cream whipped into a froth. Beat the yolks of the eggs and the sugar together until it is a froth, add the brandy or whisky, next the whites of the eggs beaten stiff, and then the whipped cream.
Salmon Croquettes 1 can of salmon, 1 egg well beaten, 1 / 2 cup fine bread crumbs, salt, cayenne pepper, nutmeg, juice of half a lemon. Drain off the liquid and mince the fish, melt and work in 1 tablespoon of butter, season, and if necessary moisten with a little of the liquid, add the crumbs. Form into rolls and flour thickly, and stand in a cold place an hour. Fry in hot fat, and serve on a hot platter, garnish with parsley.
Coconut Macaroons1 / 2 lb. of fine desiccated coconut. 1 / 2 lb. pulverized sugar. Whites of 2 eggs, beaten very stiff with a pinch of salt. After eggs are well beaten add sugar and beat together, add coconut, and roll into balls into your hand. Bake.
Crullers (No 1) 4 eggs, 4 tablespoons of hot lard, 5 or 6 tablespoons of sugar , a little nutmeg, salt, flour to make stiff enough to roll out, fry in hot lard. Crullers (No 2) 2 cups sugar, 1 cup butter, 2 / 3 of pint of buttermilk or sour milk, 1 teaspoon soda, 4 or 5 eggs, cinnamon, nutmeg, roll thin and cut out. Fry in hot lard. |
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