Menus For Oven Meals
Description
This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Menus For Oven Meals
The following are two menus for luncheon and dinner, which may be termed "oven meals," as nearly all the foods can be cooked in the oven with the same heat.
A "Company" Luncheon
Baked Oysters in Shell
Casserole of Veal, Mexican Style
Tomatoes in Aspic, with Lettuce and Mayonnaise
Coddled Pears with Whipped Cream
Bon-bons Coffee
A Home Dinner
Clear Tomato Soup
Casserole of Duck, Chicken, Lamb or Beef
Baked Potatoes
Sliced Onions in Broth
Salad of Shaved Cabbage, Shredded Peppers and Romaine
Peach Tapioca with Meringue (in ramekins)
Coffee
In the first menu the veal needs about an hour and a half's cooking; the potatoes an hour's; the coddled pears two hours'; the sponge cake twenty minutes' and the oysters ten minutes'. Obviously the pears can go in first, the veal following, the sponge cakes can be baked as soon as they are put together. There will then be room for the potatoes, and the oysters can be put in "at the last minute."
In the second menu the duck and tapioca should be put in at the same time, the onions a half hour later, the potatoes following about an hour before dinner is to be served.
Continue to:
My Books
