Mix with mashed potatoes a few spoonfuls of flour, a little salt and baking powder in the proportion of half a teaspoonful to ½ a cupful of flour. Use only sufficient flour to roll out in a ½ inch sheet. Cut into circles the size of a saucer, lay on each a spoonful of seasoned meat, fold over and pinch the edges together. Lay on a greased pan, brush each with milk and bake brown in a hot oven.—From "Table Talk," Phila. 2.—Browned Potato Puree.Put 3 tablespoonfuls of good dripping into your soup-kettle and fry in it 1 dozen potatoes which have been pared, quartered, and laid in cold water for an hour. With them should go into the boiling fat a large, sliced onion. Cook fast but do not let them scorch. When they are browned add two quarts of 3.—Buttered Lobster.Mince fine the meat of a boiled lobster, mix the coral with it, and the green fat, 2 tablespoonfuls of vinegar, ¼ of a lb. of butter and a saltspoon each of cayenne and made mustard. Let all get very hot. Serve on a hot dish with lettuce leaves and hard boiled egg. 4.—Tomato Croutes.Take small tomatoes, scald and peel them, then cut a slice from the stem end. Place them, the cut side down, on slices of buttered 5.—English Monkey.Soak 1 cup of stale bread crumbs in 1 cup of milk for 15 minutes. Into a saucepan put 1 teaspoonful of butter and ½ cup cream cheese, melt and add the crumbs, also a well-beaten egg, ½ teaspoonful salt and a pinch of cayenne. Cook for 3 minutes and pour it on toasted crackers. 6.—Shad Roe Croquettes.Boil the roe for 15 minutes in salted water; then drain and mash. Mix 4 tablespoonfuls each of butter and corn-starch and stir into a pint of boiling milk. Add to this the roe and 1 teaspoonful of salt, the juice of a lemon, cayenne and a grating of nutmeg. Boil up once and let get cold. Shape into croquettes and fry. 7.—Cerkestal (Turkish).Take pieces of cold chicken. Make a sauce with 1 onion, sliced, 6 walnuts, chopped, ½ cup stock, cayenne and salt. Cook the 8.—Squash Bread.Take 1 cup of stewed and strained squash, add to it 2 tablespoonfuls of sugar and 1 teaspoonful of salt; melt 1 tablespoonful of butter in 1½ cups of scalded milk, and when lukewarm, add ½ cup yeast, and flour enough to knead; knead ¼ hour, let rise until light; knead again and put it into greased tins, let rise again and bake. 9.—Fried Whitebait.Clean, wash and wipe dry, season with salt, roll in flour and fry in hot fat. Melt 1 tablespoonful of butter, add a squeeze of lemon juice and a little chopped parsley, pour this over the fish and serve. 10.—Zephyrs.Whip ¼ of a pt. of cream. Dissolve 1 good tablespoonful of gelatine in ½ a pt. of milk. Warm the milk in which the gelatine is dissolved, add 2 ozs. of grated Parmesan cheese. Stir on the fire for a few moments, take it off, season with pepper and salt, add 11.—Spider Cake.Beat 2 eggs very light, add 1 cup sour milk and 1 cup of sweet milk; stir into this 2 cups corn-meal and ½ cup of flour, 1 tablespoonful of sugar and 1 teaspoonful each of salt and soda. Mix, and heat thoroughly, and then pour it into the spider; pour over it 1 cup of sweet milk, but do not stir it into the batter. Bake in a hot oven ½ an hour. Slip it carefully onto a platter and serve at once. 12.—Hungarian Patties.Make a paste with ½ a lb. of flour, ¼ of a lb. of lard, the yolk of 1 egg, ½ a teaspoonful of lemon juice, and ½ a teaspoonful of baking powder. Line some patty pans with this paste and fill with the following mixture. Mince 2 ozs. of chicken and 6 mushrooms, and an anchovy, season with cayenne, salt, and a little lemon peel. Mix enough white sauce with this, put into the patty pans, cover with paste, brush them over with an egg, bake in a hot oven. 13.—Clam Pie, No. 2.Put the required number of small, soft-shell clams into a saucepan, and bring to a boil, in their own liquor. Cut cold boiled potatoes into small cubes. Line a pudding-dish with pie-crust around the sides, and put a tea-cup in the centre of the dish to support the top crust when it is added. Put a layer of clams, then the potatoes, salt and pepper, and bits of butter; dredge with flour when all the clams and potatoes are used. Add the liquor and a little water if necessary. Put on the top crust, cutting several slits in it for the steam to escape. Bake 45 minutes. 14.—Broiled Live Lobster.Kill the lobster by inserting a sharp knife in its back between the body and tail shells cutting the spinal cord. Split the shell the entire length of the back, remove the stomach and intestinal canal, crack the large claws and lay the fish as flat as possible. Brush the meat with melted butter, season with salt and pepper, place in a broiler, and with the flesh side down, cover and broil slowly until a delicate brown, about 20 minutes. Turn 15.—Cheese Fondu, No. 2.One cup of bread-crumbs very fine and dry, 2 scant cups of fresh milk, ½ a lb. of grated cheese, 3 eggs beaten very light, a small spoonful of melted butter, pepper and salt, a pinch of soda dissolved in hot water and stirred into the milk. Soak the crumbs in the milk, beat into these the eggs, and butter a baking dish. Pour the fondu into it, then sprinkle crumbs over the top. Bake in rather a quick oven until a delicate brown. Serve at once, as it will fall. 16.—Mutton Custard.Fill a buttered custard cup lightly with stale bread-crumbs (centre of the loaf), and cooked mutton (chicken is more dainty), finely chopped. Beat an egg, add ½ a cup of milk, and a few grains of salt; pour the mixture over the bread and meat. Bake in a pan of hot water, or cook on the top of the stove, until the egg is lightly set. Do not allow the water about the egg to boil.—Janet 17.—Grape Fruit Salad.Cut a grape-fruit in half, and scoop out the pulp in as large pieces as possible, and lay them on lettuce leaves. Make a dressing with two tablespoonfuls of sherry wine, and sugar to taste. 18.—Asparagus in Rolls.Cut off the tips of a well-boiled bunch of asparagus, mix with a thick cream sauce, season well, and fill with this the crusts of baker's rolls. 19.—Walnut Salad, No. 1.Crack and parboil ½ a lb. of English walnuts, rub off the brown skin and when cold serve on lettuce leaves, with a French dressing. 20.—Oatmeal Bread.Boil 2 cups of oatmeal as for porridge, add ½ teaspoonful salt, and when cool, ½ cup molasses, and ½ a yeast cake; stir in enough wheat flour to make as stiff as it can be 21.—Kidney Omelet.Take 3 eggs, 1 kidney, 2½ ozs. of butter; skin the kidney and cut it very small, fry it in some of the butter until cooked. Mix 3 eggs, beating yolks and whites separately, add salt and cayenne, and the kidney, melt the butter in the pan and fry the omelet until done, turn and serve. 22.—Deviled Cheese.Melt in a saucepan ½ a lb. of dairy cheese, add ¼ of a cupful of cream or milk, a small piece of butter, 1 beaten egg, 1 teaspoonful Worcestershire sauce, a tablespoonful finely chopped cucumber pickle; season highly with salt and cayenne. Melt the cheese over hot water and stir all the ingredients until thick and smooth. Serve at once on buttered toast. 23.—Veal and Ham Pates.Mince cold cooked veal and ham in the 24.—Asparagus Salad.Boil a bunch of asparagus in rapid boiling salted water. When cooked put on a dish to cool. Cut off the tender part and place four or five stalks on a large lettuce leaf. Put a teaspoonful of thick mayonnaise dressing on the end of each bunch and serve. 25.—Chicken Pie (Concord Style).Roll puff paste ¼ of an inch thick, cut in 26.—Parmesan Puffs.Put 4 ozs. of fine bread crumbs, 4 ozs. of grated Parmesan cheese, 2 ozs. of butter and a little salt and cayenne into a mortar, and pound them thoroughly. Bind the mixture together with a well-beaten egg and form into small balls, egg and bread crumb them and fry a light brown. Drain them and serve very hot. 27.—French Bean Omelet.Cut up 2 tablespoonfuls of boiled French beans and stir them into 4 well-beaten eggs; add 2 tablespoonfuls of grated Parmesan cheese, salt and pepper to taste. Mix well, put into an omelet pan with 2 ozs. of butter, and fry until done. Serve very hot. 28.—Curry of Lobster.Remove the meat from a 3 lbs. boiled lob 29.—Champignons en Caisse.Peel and cut small 12 large mushrooms, put them into well buttered china cases. Add pepper, salt and chopped parsley. 30.—Potato and Meat Puffs.Take 1 cup cold meat, chopped fine, and season with salt and pepper. Make a paste with 1 cup of mashed potato and 1 egg, roll out with a little flour, cut it round with a saucer, put the meat on 1 half, fold it over like a puff, pinch the edges together in scallops, fry a light brown. |