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FareShare Gazette -- December 2007 Recipes

FareShare Gazette -- December 2007 Recipes comes together with Cream, Butter, Vegetable Oil, Soy Sauce, and Vinegar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 1/4 cup
• 1 cup
• 1/4 cup
• 1/2 cup
• 1/3 cup
• 1/2 cup
• 1 tsp
• 1 tbsp
• 1/2 tsp
• 1/2 tsp
• 1/2 lb
• 2/3 cup
• 1 pinch
• 1 tbsp
• 1/3 cup
• 1/4 cup
• 1/2 tsp
• 2 tbsp

Method (preview)

1. 1

   Cook the maple syrup, cream and butter for 9 minutes after the boiling point is reached.

2. 2

   Remove from heat, add the nut meats and extract and stir for 5 minutes.

3. 3

   Pour into buttered pans and when cool, cut into squares.

4. 4

   Combine all ingredients in a blender container or food processor.

5. 5

   Puree until parsley is finely minced.

6. 6

   Recipe By: The New Cook Book; 1905

7. 7

   Serving Size: Preparation Time:0:00

8. 8

   Categories: Volume 10-12 Dec 2007

9. 9

   Amount Measure Ingredient -- Preparation Method

10. 10

    Undercooked roast beef or mutton -- sliced

11. 11

    Batter** 1/2 pound flour 1 large egg -- (or 2 small)

12. 12

    Slices of undercooked roast beef or mutton; for the batter, one half pound flour, one large or two small eggs, salt, milk; lard or dripping for frying.

13. 13

    Cut the meat into moderately thick slices and as neat a shape as possible, pepper and salt each piece, then make a batter in the above proportions, taking care that it is not very thin.

14. 14

    Have ready a pan of boiling lard or dripping, dip each piece of meat into the batter and fry quickly to a light brown.

15. 15

    Serve on a hot dish and garnish with a thick border of fried apples.

16. 16

    This cook book belonged to my Great-Grandmother.

17. 17

    MC format by Hallie. Untried.

18. 18

    Put the flour and salt into a mixing bowl.

19. 19

    Gradually whisk in the eggs, the tablespoon of vegetable oil, the milk and water.

20. 20

    Dip several apple slices in the batter.

21. 21

    If too thin, add more flour.

22. 22

    If too thick, add more water.

23. 23

    Pour about an inch of vegetable oil into a large, heavy frying pan and heat to about 375F.

24. 24

    Place the apple slices in the pan, 4 or 5 at a time, taking care not to crowd them.

25. 25

    Fry for a few minutes until the coating is crisp on one side.

26. 26

    Using tongs, turn the apples over, continuing to fry until the second side is crisp. Drain on paper towels.

27. 27

    Mix the cinnamon and sugar in a small bowl and sprinkle on top of the cooked apples before serving.