Sunday, August 7, 2011

Rice Croquettes with Cream Beef Sauce, Buttered and Spiced Beets, Orange Shortcake

Brought to you by Runkel's All-Purpose Cocoa!

"I never grate chocolate anymore!"
I give my icings, fillings, and puddings "that chocolaty taste" of Runkel's without bothering to grate chocolate. Runkel's All-Purpose Cocoa is the finest quality chocolate, already a powder, all ready to use!

And, of course, by Mrs. Wilson's Cook Book: Numerous New Recipes Based on Present Economic Conditions by Mrs. Mary A. Wilson (Mrs. Wilson's Cooking School, Philadelphia); Formerly Queen Victoria's Cuisiniere and Instructor Domestic Science, University of Virginia Summer School, Charlotteville, Virginia; Instructor of Cooking for the U.S. Navy; Third Printing [1920]

Rice Croquettes with Cream Beef Sauce
Cole Slaw [replaced with Buttered and Spiced Beets]
Orange Shortcake


Mould well-seasoned cooked rice into croquettes; then dip and flour and brown in hot fat. Make a cream sauce as follows: Place in a saucepan

Two cups of milk,
One-half cup of flour.

Stir to dissolve the flour and then bring to a boil and cook slowly for five minutes. Add one-half pound of dried beef, prepared as for breakfast, and serve with the croquettes.


Cook the beets until tender and then drain and cut into slices. Now place in a small saucepan

One tablespoon of butter,
Two tablespoons of vinegar,
Two tablespoons of hot water,
One teaspoon of salt,
One teaspoon of paprika,
One-eighth teaspoon of mustard,
Tiny pinch of cloves.

When boiling hot, pour over the sliced beets.


Place in a mixing bowl

One cup of flour,
One-half teaspoon of salt,
Two teaspoons of baking powder,
Five tablespoons of sugar,
One-half cup of water.

Beat to a stiff dough and then spread on a well-greased and floured layer-cake pan, making the dough higher at the sides than in the middle of the pan. Cover with sliced oranges, cut into small pieces with a sharp knife. Now place in a bowl:

Six tablespoons of brown sugar,
Two tablespoons of flour,
One-half teaspoon of nutmeg.

Mix well and then spread on the shortcake and bake in a moderate oven for thirty minutes. Much of the actual preparation of the menu can be prepared on Saturday.

Use yolk of one egg for making dressing for coleslaw. For orange cake use

White of one egg,
One-half glass of jelly.

Place in a bowl and beat until mixture holds its shape. Pile on orange shortcake.


Rice Croquettes with Cream Beef Sauce: Oh my gosh, so salty! As salty as a sailor of suspicious character. Even Husband (who went through a period of his life where he believed that you should eat as much salt as you can choke down because it will help you "absorb water"*, and thus ate his food sheathed with what closely resembled the Bonneville Salt Flats) declared it too salty for consumption. I even rinsed the beef with warm water, as directed on the bottle!

Rice is also really hard to make into croquettes. Probably because I used long-grain white rice, but I don't think Mrs. Wilson had access to sticky rice. The experience was much like herding cats. I recommend this dried beef recipe instead. Oh, and "well-seasoned" means "with salt and pepper", so don't get cheeky and start adding herbs and whatnot, you sassy thing.

Buttered and Spiced Beets: These remind me of Harvard beets, or very lightly pickled beets. Tasty. I can recommend, especially if you just microwave the sauce.

Orange Shortcake: Husband and I had differing opinions. I think it is tasty times. I should have sliced the oranges more thinly, the bites with paper-thin orange slices were nicer. Both easy and festive. Leaving the rind on made it sort of marmaladey, and the brown sugar mixture on top combined with the juice from the orange to make a delightful crusty brown sugary crust of crusty sugar. Husband didn't like the moisture from the oranges that soaked into the cake below, and also felt there was way too much sugar on top.

You will notice that although the recipe calls for whipping an egg white and mixing it with jelly for piling on top, I did not do so. This is mostly because I am a wimp about raw eggs, unless concealed in cookie dough or cornbread batter. Raw eggs really are pretty safe though, unless you are a very small child, pregnant, elderly, or have immune problems. So if you are not one of those things, try it out why not.

*Lesson: Do not trust the medical advice of drill sergeants.


nihil said...

Oh dear lord, it's some sort of stuff (read sh**t) on a shingle, fried rice hybrid of nastiness.

You could always use pasteurized eggs but seeing as you are baking a wee bun in the oven best not to take a chance.

Jana said...

This shingle is more shingle-esque than usual, as the rice gets kind of hard and pointy. Urgh.

Jesse said...

Actually, the book I have about the food served on the Titanic says that a breed of short grain rice was very popular during the Gilded Age up until the 20's, when it pretty much died out. Because of that, they had a couple of recipes that they directed you to use sushi rice with.

I wonder how it would turn out if someone used short rice, and soaked the beef(say, overnight, perhaps?).

Jana said...

Bravo, Jesse! And that'd probably make it better, to be sure.

Nonna Beach said...

Good cookin' Jana !

I would try the divine looking shortbread and beets in a snap but nothing can be done to temp me to try the creamed beef ( I'm not a fan of creamed chipped beef either 'cause I get a lump in my throat and want to gag a bit ! ) Brave ones to even take one bite !!!

Jana said...

Well, two out of three isn't bad!

Jesse said...! All brava's go directly to you! You're the one with courage to try these out!

nali said...

While known by all as SOS the official title in the Marines is "Creamed Beef on Toast."

Roger said...

Oops. I made that last comment. Goofed up the sign in. sorry. Dad.

Jana said...

Nicknames for food in the military seems to be a long-standing and rich tradition.

Nonna Beach said...

My favorite nickname for food or drink in the military is "Bug Juice"

On my Hubs ship they had coolers to dispense different kinds of fruit punch etc. I have never asked him why and frankly, I don't really want to know !!!

Katy ~ said...

I'm one of the folks who enjoys and makes SOS :) Everything you've made looks good to me.

Delighted to have found you, followed you over from a Month of Edible Celebrations and I couldn't resist visiting you once I saw the name of your blog.

I'm following. Love the old timey recipes!!

Jana said...

Welcome, Katy! Glad you enjoyed.

Shay said...

"Lesson: Do not trust the medical advice of drill sergeants."

If you don't trust any advice from drill sergants you're probably better off.

Ah yes. Bug juice. Such fond memories that brings back. And if you think SOS is salty you should try what still shows up on Marine Corps menus as "Yankee Pot Roast."

Jana said...

Yes... yes, you're probably right. "Pain is weakness leaving the body" comes to mind.

There's a reason gout shows up so much among military personnel.

Sylkozakur said...

I grew up on chipped beef on toast. But my moms was basically a LOT of white sauce with some dried beef in it. Good golly I hated it.

Jana said...

Lucky you!