Home › A Bite to Eat at Bedtime › A Bite to Eat at Bedtime
A Bite to Eat at Bedtime
THE American habit of nibbling must have its wants supplied even in a kitchenette apartment. Here it is a simpler matter to open the big doors separating the kitchenette from the living room and prepare the dishes on the gas stove than to get out a chafing dish.
Bedtime bites vary from simple nibbles of toasted wafers and cheese to the more elaborate lobster Newburg, or oyster stew.
Shellfish seem to belong naturally to latehour dining. Cream Cheese Toasted Wafers Soften a cream cheese, spread on crisp salted wafers, and lightly brown in a quick oven. Serve with hot cocoa.
Pimiento Cheese Wafers Soften a pimiento cheese, add a bit of cream, and spread on salted wafers. Serve with ripe olives and coffee. "Slum Gulley " New England boys named this dish "Slum Gulley", although it is really derived from the Tourquemada. Adapted to kitchenette preparation, it is made as follows in the aluminum skillet: 3 tablespoonfuls butter 1½ cupfuls tomatoes 1 green pepper or two 2 eggs pimientos 1 small onion Salted crackers teaspoonful of salt Cut fine both pepper and onion, and brown them in the butter. Add the tomato and salt and let it cook up. Beat up two eggs, pour into the mixture, and cook gently for just a moment until the egg thickens a bit. Serve at once on salted crackers.
A Bite to Eat at Bedtime Crab, Creole Style 2 tablespoonfuls butter 1½ cupfuls tomatoes 1 green pepper, chopped 1 small onion, chopped teaspoonful salt 1 cupful crab meat Cook the pepper and onions in the butter for five minutes in the top of a double boiler placed directly over the flame, and add the tomatoes. When it again cooks up, salt it, and add the crab meat; place over the lower part of the double boiler filled with hot water and let it simmer for ten minutes. Serve on pieces of crisp toast or crackers.
Montevista Lobster 1 small can lobster 1 green pepper 1 small onion 1 egg yolk 1 teaspoonful salt 2 tablespoonfuls butter 1/8 teaspoonful paprika cupful thin cream cupful chicken stock or chicken soup 1 tablespoonful cornstarch Cook the sliced onion and pepper in the butter and add the cornstarch and seasonings. Remove from the fire and add the chicken stock, and cream slowly, stirring constantly. Return to the fire, let it boil up for three minutes, and add the cubed lobster meat. Add the egg yolk slightly beaten and serve at once on salted crackers.
Shrimp Wiggle cupful cooked rice can peas 1 can shrimp 1 onion 1 tablespoonful butter cupful cream teaspoonful salt 1 teaspoonful paprika Brown the sliced onion in the butter; add the cream, rice, and peas; let cook up, and add the shrimp, salt, and paprika; simmer over hot water for fifteen minutes, and serve on crackers.
A Midnight Sandwich Soften cream cheese, slice a Bermuda onion, and place on a crisp lettuce leaf with mayonnaise dressing between slices of buttered bread; serve with hot coffee.
A Bite to Eat at Bedtime A Fish Salad 1 small can tuna fish 1 grapefruit 1 green pepper French dressing Open the small can of tuna fish, turn out on to a plate without the oil, and let it air for several hours to lose its very fishy odor. Shred the green pepper and cut out the sections of the grapefruit; serve on a bed of crisp lettuce in a salad bowl.
Pour the French dressing over just before serving.
Oyster Salad 1 dozen oysters cupful whipped cream 1 cucumber 1 pimiento 2 tablespoonfuls prepared horse-radish ½ teaspoonful salt teaspoonful paprika 1 tablespoonful lemon juice Parboil the oysters and cut into pieces, mix with sliced cucumbers and pimiento, and serve on crisp lettuce with a cream dressing. To make the dressing, mix thoroughly the salt, paprika, lemon juice, and horse-radish and fold into it the whipped cream.
Pepper, Grapefruit, and Tomato Salad 1 green pepper 3 tomatoes 1 grapefruit French dressing Cook the green pepper in boiling water for one minute and cool. Remove the grapefruit sections, cut tomatoes into sections instead of slices, and shred the pepper. Mix with French dressing and serve on crisp lettuce leaves.
Shrimp Salad Remove the shrimps from the can and let stand in ice water for half an hour.
Drain on a soft paper towel, remove intestinal veins, and cut into half-inch pieces. Let stand for half an hour, mix with a French dressing, and serve on lettuce with mayonnaise dressing. A Bite to Eat at Bedtime Mayonnaise Dressing ½ teaspoonful salt 2 tablespoonfuls vine- 1 cupful oil 1 egg yolk gar juice (olive or cottonseed) 2 tablespoonfuls lemon teaspoonful pepper teaspoonful mustard teaspoonful paprika To make a quick mayonnaise that will not curdle requires the use of utensils and materials that are equally cold. Fill the lower part of a double boiler with ice water. Place the upper boiler over this, and mix the pepper, paprika, and mustard.
To this add the beaten egg yolk, mix thoroughly, and slowly add the vinegar and the lemon juice. With the Dover egg beater beat this up and add the oil by the half teaspoonful until three or four tablespoonfuls of it have been added. Continuing the beating with the Dover egg beater, add the remainder of the oil more rapidly, and at the very last add the salt.
Serve on salad.