Henrietta Dwight - The Golden Age Cook Book

Put a quarter of a cup of well washed barley with a bay leaf and a small blade of mace into a pint and a half of cold water, boil slowly for three hours. Take out the bay leaf and mace and add a small onion cut fine, two French carrots cut in dice, and cook until tender, then add a pint of milk, a good heaping tablespoonful of butter, salt and pepper to taste, let it come to a boil, remove from the fire and stir into it one egg yolk beaten with two tablespoonfuls of cream.

Soak over night a pint of black beans in a quart of water. In the morning drain, and cover with fresh water, set the saucepan on the stove; when the water comes to a boil drain it off and add a quart of fresh water. Cut fine an onion, and with a few slices of carrot and turnip and green pepper fry in a heaping tablespoonful of butter, add to the beans with a bay leaf half a dozen peppercorns, two cloves, cook until tender, press through a sieve, return to the fire, and if it is too thick add more water. Have a hard boiled egg and half a lemon cut into dice, and meat balls made from recipe given for mock meat the size of hickory nuts and boiled in water as other balls are cooked. Drop the balls into the soup, and when hot pour the soup over the lemon and egg in the tureen and serve.

Stir four eggs together, add three-quarters of a cup of rich milk, a few drops of onion juice, and salt and pepper to taste; beat a little. Have a border mould well buttered and sprinkled with finely minced parsley, pour the mixture into it, set in a pan of boiling water in the oven, cover and let it cook until firm – from five to ten minutes. Have ready some rice boiled twenty minutes in plenty of salted water and well drained, and a cream sauce into which a slightly heaping teaspoonful of curry powder has been stirred. Turn the egg border out on a hot platter, fill the center with rice, pour some of the sauce over it, and the rest around the border. Garnish with parsley and serve at once.

Three-quarters of a cup of Carolina rice, picked over carefully and washed. Boil fifteen minutes in salted water. Drain off the water and have one pint and a half of boiling milk in a double boiler, stir the rice into this and cook until all the milk is absorbed, then add a tablespoonful of butter. Butter a border mould well, turn the rice into it, pressing it down so that the form will be perfect, put in the plate heater for five minutes, turn out on a platter and serve with vegetables or hard boiled eggs in a cream sauce.

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Imputed to Pythagoras.