Ingredients
- Four eggs
- One 14 oz. can of sweetened condensed milk
- 3 oz. of Key Lime juice
- Graham cracker pie crust
Directions
- Separate four eggs.
- Combine the egg yolks and one 14 oz. can of sweetened condensed milk.
- Mix well.
- Slowly add 3 oz. of Key Lime juice.
- Stir until filling is smooth and creamy.
- Pour this into a graham cracker pie crust.
- Place in oven at 350 degrees for 10 minutes.
- Serve chilled and topped with whipped cream.
Prepared by Hannah Blake
June 7, 2019
Ingredients
- Four eggs
- One 14 oz. can of sweetened condensed milk
- 3 oz. of Key Lime juice
- Graham cracker pie crust
Directions
- Separate four eggs.
- Combine the egg yolks and one 14 oz. can of sweetened condensed milk.
- Mix well.
- Slowly add 3 oz. of Key Lime juice.
- Stir until filling is smooth and creamy.
- Pour this into a graham cracker pie crust.
- Place in oven at 350 degrees for 10 minutes.
- Serve chilled and topped with whipped cream.
Prepared by Hannah Blake
June 7, 2019
Ingredients
- Two quarts of yellow split peas or two quarts of dried white beans
- Salt
- Cayenne
- One head of celery or one tablespoon of celery seed
- Four quarts of water
- Fresh vegetables (turnips, carrots, parsnips, potatoes, onions)
- Butter
- Flour
Directions
Preparation
- Soak yellow split peas or dried white beans in cold water all night
Soup
- In the morning, drain and season split peas or white beans
- Season these with salt and cayenne (to taste)
- Add a head of minced celery or one tablespoon of celery seed
- Add all of the above to a pot then add four quarts of water to the pot
- Boil slowly till dissolved
- Stir frequently
Vegetables
- A ready quantity of desired fresh vegetables
- Cut into small pieces
Combine Vegetables and Soup
- Add the vegetables that require the longest time boiling to the pot with the soup
- After all vegetables are added, take bits of butter and roll in flour
- Add the butter rolled in flour to the pot
- Boil this until the vegetables are tender
- Transfer to a tureen and serve
Prepared by Hannah Blake
June 7, 2019
Ingredients
- Two quarts of yellow split peas or two quarts of dried white beans
- Salt
- Cayenne
- One head of celery or one tablespoon of celery seed
- Four quarts of water
- Fresh vegetables (turnips, carrots, parsnips, potatoes, onions)
- Butter
- Flour
Directions
Preparation
- Soak yellow split peas or dried white beans in cold water all night
Soup
- In the morning, drain and season split peas or white beans
- Season these with salt and cayenne (to taste)
- Add a head of minced celery or one tablespoon of celery seed
- Add all of the above to a pot then add four quarts of water to the pot
- Boil slowly till dissolved
- Stir frequently
Vegetables
- A ready quantity of desired fresh vegetables
- Cut into small pieces
Combine Vegetables and Soup
- Add the vegetables that require the longest time boiling to the pot with the soup
- After all vegetables are added, take bits of butter and roll in flour
- Add the butter rolled in flour to the pot
- Boil this until the vegetables are tender
- Transfer to a tureen and serve
Prepared by Hannah Blake
June 7, 2019
Ingredients
- One boiled fish (remove all bones)
- One ounce of flour
- One quart of milk
- Two small peeled onion
- A little parsley
- One bay leaf
- One sprig of thyme
- Grated nutmeg
- One teaspoon of salt
- One teaspoon of pepper
- One pound of fresh butter
Directions
Sauce
- In a stew pan, add one ounce of flour one quart of milk
- Mix it very smoothly
- Add two small peeled onions
- Add parsley
- Add one bay leaf
- Add one sprig of thyme
- Add a little grated nutmeg
- Add a teaspoon of salt and pepper
- Place over a fire
- Stir in one pound of fresh butter and pass it through a sieve
Preparing the Dish
- Lay a little sauce on the bottom of your dish
- Add a layer of fish
- Season with salt and pepper to taste
- Add another layer of sauce and fish until all the fish is used up
- Finish the dish with sauce on top of the fish
Prepared by Hannah Blake
June 7, 2019
Ingredients
- One boiled fish (remove all bones)
- One ounce of flour
- One quart of milk
- Two small peeled onion
- A little parsley
- One bay leaf
- One sprig of thyme
- Grated nutmeg
- One teaspoon of salt
- One teaspoon of pepper
- One pound of fresh butter
Directions
Sauce
- In a stew pan, add one ounce of flour one quart of milk
- Mix it very smoothly
- Add two small peeled onions
- Add parsley
- Add one bay leaf
- Add one sprig of thyme
- Add a little grated nutmeg
- Add a teaspoon of salt and pepper
- Place over a fire
- Stir in one pound of fresh butter and pass it through a sieve
Preparing the Dish
- Lay a little sauce on the bottom of your dish
- Add a layer of fish
- Season with salt and pepper to taste
- Add another layer of sauce and fish until all the fish is used up
- Finish the dish with sauce on top of the fish
Prepared by Hannah Blake
June 7, 2019
Ingredients
- One red fish
- One teaspoon of mace
- One teaspoon of allspice
- 1/4 of a spoonful of cloves
- One onion
- A handful of parsley
- One teacup of wine
- Sufficient water for gravy
- One large spoonful of butter
- Three spoonfuls of flour
Directions
Preparing the Fish
- Remove the scales, as well as wash and dry the fish
- Place the fish into a pan and half fry it
Gravy
- Add the one teaspoon of mace, one teaspoon of allspice, and 1/4 spoonful of cloves
- Add one onion
- Finely chop the parsley and add a handful
- Add one teacup of wine and add sufficient water to your liking for the gravy
- Rub the butter and flour well together, then add warm water to thin it
- Combine all the ingredients together
The Stew
- When ready to stew the fish, out it on a strainer, then in the kettle
- Pour the gravy over the fish
- Stew it for half an hour
- Ready to dish for the table
Prepared by Hannah Blake
June 7, 2019
