ENTREES.

Fillet of Beef, Larded.

The true fillet is the tenderloin, although sometimes one will see a

rib roast, boned and rolled, called a fillet. A short fillet, weighing

from two and a half to three pounds (the average weight from a very

large rump), will suffice for ten persons at a dinner where this is

served as one course; and if a larger quantity is wanted a great

saving will still be made if two short fillets are used. They cost

about two dollars, while a large one, weighing the same amount, would

cost five dollars, Fillet of beef is one of the simplest, safest and

most satisfactory dishes that a lady can prepare for either her own

family or guests. After a single trial she will think no more of it

than of broiling a beef steak. First, remove from the fillet, with a

sharp knife, every shred of muscle, ligament and thin, tough skin. If

it is not then of a good round shape, skewer it into shape. Draw a

line through the centre, and lard with two rows of pork, having them

meet at this line. Dredge well with salt, pepper and flour, and put,

without water, in a very small pan. Place in a hot oven for thirty

minutes. Let it be in the lower part of the oven the first ten

minutes, then place on the upper grate. Serve with mushroom,

Hollandaise or tomato sauce, or with potato balls. If with sauce, this

should be poured around the fillet, the time given cooks a fillet of

any size, the shape being such that it will take half an hour for

either two or six pounds. Save the fat trimmed from the fillet for

frying, and the lean part for soup stock.

Fillet of Beef à la Hollandaise.

Trim and cut the short fillet into slices about half an inch thick.

Season these well with salt, and then lay in a pan with six table-

spoonfuls of butter, just warm enough to be oily. Squeeze the juice of

a quarter of a lemon over them. Let them stand one hour; then dip

lightly in flour, place in the double broiler, and cook for six

minutes over a very bright fire. Have a mound of mashed potatoes in

the centre of a hot dish, and rest the slices against this. Pour a

Hollandaise sauce around. Garnish with parsley.

Fillet of Beef à l'Allemand.

Trim the fillet and skewer it into a good shape. Season well with

pepper and salt. Have one egg and half a teaspoonful of sugar well

beaten together; roll the fillet in this and then in bread crumbs.

Bake in the oven for thirty minutes. Serve with Allemand sauce poured

around it.

Fillet of Beef in Jelly.

Trim a short fillet, and cut a deep incision in the side, being

careful not to go through to the other side or the ends. Fill this

with one cupful of veal, prepared as for quenelles, and the whites of

three hard-boiled eggs, cut into rings. Sew up the openings, and bind

the fillet into good shape with broad bands of cotton cloth. Put in a

deep stew-pan two slices of ham and two of pork, and place the fillet

on them; then put in two calf's feet, two stalks of celery and two

quarts of clear stock. Simmer gently two hours and a half. Take up the

fillet, and set away to cool. Strain the stock, and set away to

harden. When hard, scrape of every particle of fat, and put on the

fire in a clean sauce-pan, with half a slice of onion and the whites

of two eggs, beaten with four table-spoonfuls of cold water. When this

boils, season well with salt, and set back where it will just simmer

for half an hour; then strain through a napkin. Pour a little of the

jelly into a two-quart charlotte russe mould (half an inch deep), and

set on the ice to harden. As soon as it is hard, decorate with the egg

rings. Add about three spoonfuls of the liquid jelly, to set the eggs.

When hard, add enough jelly to cover the eggs, and when this is also

hard, trim the ends of the fillet, and draw out the thread. Place in

the centre of the mould, and cover with the remainder of the jelly. If

the fillet floats, place a slight weight on it. Set in the ice chest

to harden. When ready to serve, place the mould in a pan of warm water

for half a minute, and then turn out the fillet gently upon a dish.

Garnish with a circle of egg rings, each of which has a stoned olive

in the centre. Put here and there a sprig of parsley.

Alamode Beef.

Six pounds of the upper part, or of the vein, of the round of beef,

half a pound of fat salt pork, three table-spoonfuls of butter, two

onions, half a carrot, half a turnip, two table-spoonfuls of vinegar,

one of lemon juice, one heaping table-spoonful of salt, half a

teaspoonful of pepper, two cloves, six allspice, a small piece of

stick cinnamon, a bouquet of sweet herbs, two scant quarts of boiling

water and four table-spoonfuls of flour. Cut the pork in thick strips--

as long as the meat is thick, and, with a large larding needle (which

comes for this purpose), draw these through the meat. If you do not

have the large needle, make the holes with the boning knife or the

carving steel, and press the pork through with the fingers. Put the

butter in a six-quart stew-pan, and when it melts, add the vegetables,

cut fine. Let them cook five minutes, stirring all the while. Put in

the meat, which has been well dredged with the flour; brown on one

aide, and then turn, and brown the other. Add one quart of the water;

stir well, and then add the other, with the spice, herbs, vinegar,

salt and pepper. Cover tightly, and _simmer gently_ four hours.

Add the lemon juice. Taste the gravy, and, if necessary, add more salt

and pepper. Let it cook twenty minutes longer. Take up the meat, and

draw the stew-pan forward, where it will boil rapidly, for ten or

fifteen minutes, having first skimmed off all the fat. Strain the

gravy on the beef, and serve. This dish may be garnished with, potato

balls or button onions.

Macaronied Beef.

Six pounds of beef from the upper part of the round or the vein, a

quarter of a pound of macaroni (twelve sticks), half a cupful of

butter, four large onions, one quart of peeled and sliced tomatoes, or

a quart can of the vegetable; two heaping table-spoonfuls of flour,

salt, pepper and two cloves. Make holes in the beef with the large

larding needle or the steel, and press the macaroni into them. Season

with salt and pepper. Put the butter and the onions, which have been

peeled and cut fine, in a six-quart stew-pan, and stir over the fire

until a golden brown; then put in the meat, first drawing the onions

aside. Dredge with the flour, and spread the top of the meat with the

fried onions. Put in the spice and one quart of boiling water. Cover

tightly, and simmer _slowly_ for three hours; then add the

tomato, and cook one hour longer. Take up the meat, and strain the

gravy over it. Serve hot. The tomato may be omitted if one pint more

of water and an extra table-spoonful of flour are used instead. Always

serve macaroni with this dish.

Cannelon of Beef.

One thin slice of the upper part of the round of beef. Cut off all the

fat, and so trim as to give the piece a regular shape. Put the

trimmings in the chopping tray, with a quarter of a pound of boiled

salt pork and one pound of lean cooked ham. Chop very fine; then add a

speck of cayenne, one teaspoonful of mixed mustard, one of onion

juice, one table-spoonful of lemon juice and three eggs. Season the

beef with salt and pepper. Spread the mixture over it, and roll up.

Tie with twine, being careful not to draw too tightly. Have six slices

of fat pork fried in the braising pan. Cut two onions, two slices of

carrot, and two of turnip into this, and stir for two minutes over the

fire. Roll the cannelon in a plate of flour, and put it in the

braising pan with the pork and vegetables. Brown slightly on all

sides; then add one quart of boiling water, and place in the oven.

Cook three hours, basting every fifteen minutes. When it has been

cooking two hours, add half a cupful of canned tomatoes or two fresh

ones. Taste to see if the gravy is seasoned enough; if it is not, add

seasoning. The constant dredging with flour will thicken the gravy

sufficiently. Slide the cake turner under the beef, and lift carefully

on to a hot dish. Cut the string in three or four places with a

_sharp_ knife, and gently draw it away from the meat. Skim off

all the fat. Strain the gravy through a fine sieve on to the meat.

Garnish with a border of toast or riced potatoes. Cut in thin slices

with a sharp knife.

Cannelon of Beef, No. 2.

Two pounds of the round of beef, the rind of half a lemon, three

sprigs of parsley, one teaspoonful of salt, barely one-fourth of a

teaspoonful of pepper, a quarter of a nutmeg, two table-spoonfuls of

melted butter, one raw egg and half a teaspoonful of onion juice. Chop

meat, parsley and lemon rind very fine. Add other ingredients, and mix

thoroughly. Shape, into a roll, about three inches in diameter and six

in length. Roll in buttered paper, and bake thirty minutes, basting

with butter and water. When cooked, place on a hot dish, gently unroll

from the paper, and serve with Flemish sauce poured over it. You may

serve tomato or mushroom sauce if you prefer either.

Beef Roulette.

Have two pounds of the upper part of the round, cut very thin. Mix

together one cupful of finely-chopped ham, two eggs, one teaspoonful

of mixed mustard, a speck of cayenne and three table-spoonfuls of

stock or water. Spread upon the beef, which roll up firmly and tie

with soft twine, being careful not to draw too tightly, for that would

cut the meat as soon as it began to cook. Cover the roll with flour,

and fry brown in four table-spoonfuls of ham or pork fat. Put it in as

small a sauce-pan as will hold it. Into the fat remaining in the pan

put two finely-chopped onions, and cook until a pale yellow; then add

two table-spoonfuls of flour, and stir three minutes longer. Pour upon

this one pint and a half of boiling water. Boil up once, and pour over

the roulette; then add two cloves, one-fourth of a teaspoonful of

pepper and one heaping teaspoonful of salt. Cover the sauce-pan, and

set where it will simmer slowly for three hours. After the first hour

and a half, turn the roulette over. Serve hot; with the gravy strained

over it. It is also nice to serve cold for lunch or supper. Ham force-

meat balls and parsley make a pretty garnish.

Beef Olives.

One and a half pounds of beef, cut very thin. Trim off the edges and

fat; then cut in strips three inches wide and four long; season well

with salt and pepper. Chop fine the trimmings and the fat Add three

table-spoonfuls of powdered cracker, one teaspoonful of sage and

savory, mixed, one-fourth of a teaspoonful of pepper and two

teaspoonfuls of salt. Mix very thoroughly and spread on the strips of

beef. Roll them up, and tie with twine. When all are done, roll in

flour. Fry brown a quarter of a pound of pork. Take it out of the pan,

and put the olives in. Fry brown, and put in a small sauce-pan that

can be tightly covered. In the fat remaining in the pan put one table-

spoonful of flour, and stir until perfectly smooth and brown; then

pour in, gradually, nearly a pint and a half of boiling water. Stir

for two or three minutes, season to taste with salt and pepper, and

pour over the olives. Cover the sauce-pan, and let simmer two hours.

Take up at the end of this time and cut the strings with a sharp

knife. Place the olives in a row on a dish, and pour the gravy over

them.

Veal Olives.

These are made in the same manner, except that a dressing, like

chicken dressing, is made for them. For one and a half pounds of veal

take three crackers, half a table-spoonful of butter, half a

teaspoonful of savory, one-fourth of a teaspoonful of sage, a

teaspoonful of salt, a very little pepper and an eighth of a cupful of

water. Spread the strips with this, and proceed as for beef olives.

Fricandelles of Veal.

Two pounds of clear veal, half a cupful of finely-chopped cooked ham,

one cupful of milk, one cupful of bread crumbs, the juice of half a

lemon, one table-spoonful of salt, half a teaspoonful of pepper, one

cupful of butter, a pint and a half of stock, three table-spoonfuls of

flour. Chop the veal fine. Cook the bread crumbs and milk until a

smooth paste, being careful not to burn. Add to the chopped veal and

ham, and when well mixed, add the seasoning and four tablespoonfuls of

the butter. Mix thoroughly, and form into balls about the size of an

egg. Have the yolks of three eggs well beaten, and use to cover the

balls. Fry these, till a light brown, in the remainder of the butter,

being _very_ careful not to burn. Stir the three table-spoonfuls

of flour into the butter that remains after the balls are fried. Stir

until dark brown, and then gradually stir the stock into it. Boil for

two minutes. Taste to see if seasoned enough; then add the balls, and

cook _very slowly_ for one hour. Serve with a garnish of toast

and lemon.

Fricandelles can be made with chicken, mutton, lamb and beef, the only

change in the above directions being to omit the ham.

Braised Tongue.

Wash a fresh beef tongue, and, with a trussing needle, run a strong

twine through the roots and end of it, drawing tightly enough to have

the end meet the roots; then tie firmly. Cover with boiling water, and

boil gently for two hours; then take up and drain. Put six table-

spoonfuls of butter in the braising pan, and when hot, put in half a

small carrot, half a small turnip and two onions, all cut fine. Cook

five minutes, stirring all the time, and then draw to one side. Roll

the tongue in flour, and put in the pan. As soon as browned on one

side, turn, and brown the other. Add one quart of the water in which

it was boiled, a bouquet of sweet herbs, one clove, a small piece of

cinnamon and salt and pepper. Cover, and cook two hours in a slow

oven, basting often with the gravy in the pan, and salt, pepper and

flour. When it has been cooking an hour and a half, add the juice of

half a lemon to the gravy. When done, take up. Melt two table-

spoonfuls of glaze, and pour over the tongue. Place in the heater

until the gravy is made. Mix one table-spoonful of corn-starch with a

little cold water, and stir into the boiling gravy, of which there

should be one pint. Boil one minute; then strain, and pour around the

tongue. Garnish with parsley, and serve.

Fillets of Tongue.

Cut cold boiled tongue in pieces about four inches long, two wide and

half an inch thick. Dip in melted butter and in flour. For eight

fillets put two table-spoonfuls of butter in the frying-pan, and when

hot, put in the tongue. Brown on both sides, being careful not to

burn. Take up, and put one more spoonful of butter in the pan, and

then one heaping teaspoonful of flour. Stir until dark brown; then add

one cupful of stock, half a teaspoonful of parsley and one table-

spoonful of lemon juice, or one tea-spoonful of vinegar. Let this boil

up once, and then pour it around the tongue, which has been dished on

thin strips of toast. Garnish with parsley, and serve. For a change, a

table-spoonful of chopped pickles, or of capers, can be stirred into

the sauce the last moment.

Escaloped Tongue.

Chop some cold tongue--not too fine, and have for each pint one table-

spoonful of onion juice, one teaspoonful of chopped parsley, one

heaping teaspoonful of salt, one teaspoonful of capers, one cupful of

bread crumbs, half a cupful of stock and three table-spoonfuls of

butter. Butter the escalop dish, and cover the bottom with bread

crumbs. Put in the tongue, which has been mixed with the parsley,

salt, pepper and capers, and add the stock, in which has been mixed

the onion juice. Put part of the butter on the dish with the remainder

of the bread crumbs, and then bits of butter here and there. Bake

twenty minutes, and serve hot.

Tongue in Jelly.

Boil and skin either a fresh or salt tongue. When cold, trim off the

roots. Have one and a fourth quarts of aspic jelly in the liquid

state. Cover the bottom of a two-quart mould about an inch deep with

it, and let it harden. With a fancy vegetable cutter, cut out leaves

from cooked beets, and garnish the bottom of the mould with them.

Gently pour in three table-spoonfuls of jelly, to set the vegetables.

When this is hard, add jelly enough to cover the vegetables, and let

the whole get very hard. Then put in the tongue, and about half a

cupful of jelly, which should be allowed to harden, and so keep the

meat in place when the remainder is added. Pour in the remainder of

the jelly and set away to harden. To serve: Dip the mould for a few

moments in a pan of warm water, and then gently turn on to a dish.

Garnish with pickles and parsley. Pickled beet is especially nice.

Lambs' Tongues in Jelly.

Lambs' tongues are prepared the same as beef tongues. Three of four

moulds, each holding a little less than a pint, will make enough for a

small company, one tongue being put in each mould. The tongues can all

be put on the same dish, or on two, if the table is long.

Lambs' Tongues, Stewed.

Six tongues, three heaping table-spoonfuls of butter, one large onion,

two slices of carrot, three slices of white turnip, three table-

spoonfuls of flour, one of salt, a little pepper, one quart of stock

or water and a bouquet of sweet herbs. Boil the tongues one hour and a

half in clear water; then take up, cover with cold water, and draw off

the skins. Put the butter, onion, turnip and carrot in the stew-pan,

and cook slowly for fifteen minutes; then add the flour, and cook

until brown, stirring all the while. Stir the stock into this, and

when it boils up, add the tongue, salt, pepper and herbs. Simmer

gently for two hours. Cut the carrots, turnips and potatoes into

cubes. Boil the potatoes in salted water ten minutes, and the carrots

and turnips one hour. Place the tongues in the centre of a hot dish.

Arrange the vegetables around them, strain the gravy, and pour over

all. Garnish with parsley, and serve.

Stewed Ox Tails.

Two ox tails, three table-spoonfuls of butter, two of flour, one large

onion, half a small carrot, three slices of turnip, two stalks of

celery, two cloves, a pint and a half of stock or water, salt and

pepper to taste. Divide the tails in pieces about four inches long.

Cut the vegetables in small pieces. Let the butter get hot in the

stew-pan; then add the vegetables, and when they begin to brown, add

the flour. Stir for two minutes. Put in the tails, and add the

seasoning and stock. Simmer gently three hours. Serve on a hot dish

with gravy strained over them.

Ox Tails à la Tartare.

Three ox tails, two eggs, one cupful of bread crumbs, salt, pepper,

one quart of stock, a bouquet of sweet herbs. Cut the tails in four-

inch pieces, and put them on to boil with the stock and sweet herbs.

Let them simmer two hours. Take up, drain and cool. When cold, dip

them in the beaten eggs and in bread crumbs. Fry in boiling fat till a

golden brown. Have Tartare sauce spread on the centre of a cold dish,

and arrange the ox tails on this. Garnish with parsley, and serve.

Haricot of Ox Tails.

Three ox tails, two carrots, two onions, two small white turnips,

three potatoes, three table-spoonfuls of butter, two of flour, three

pints of water and salt and pepper to taste. Cut the tails in pieces

about four inches long. Cut the onions very fine, and the carrots,

turnips and potatoes into large cubes. Put the butter, meat and onion

in the stew-pan and fry, stirring all the time, until the onions are a

golden brown; then add the flour, and stir two minutes longer. Add the

water, and when it comes to a boil, skim carefully. Set back where it

will simmer. When it has been cooking one hour, add the carrots and

turnips. Cook another hour, and then add the salt, pepper and

potatoes. Simmer twenty minutes longer. Heap the vegetables in the

centre of a hot dish, and arrange the tails around them. Pour the

gravy over all, and serve.

Ragout of Mutton.

Three pounds of any of the cheap parts of mutton, six table-spoonfuls

of butter, three of flour, twelve button onions, or one of the common

size; one large white turnip, cut into little cubes; salt, pepper, one

quart of water and a bouquet of sweet herbs. Cut the meat in small

pieces. Put three table-spoonfuls each of butter and flour in the

stew-pan, and when hot and smooth, add the meat. Stir until a rich

brown, and then add water, and set where it will simmer. Put three

table-spoonfuls of butter in a frying-pan, and when hot, put in the

turnips and onions with a teaspoonful of flour. Stir all the time

until a golden brown; then drain, and put with the meat. Simmer for an

hour and a half. Garnish with rice, toasted bread, plain boiled

macaroni or mashed potatoes. Small cubes of potato can be added half

an hour before dishing. Serve very hot.

Ragout of Veal.

Prepare the same as mutton, using one table-spoonful more of butter,

and cooking an hour longer.

Chicken Pie.

One fowl weighing between four and five pounds, half the rule for

chopped paste (see chopped paste), three pints of water, one-fourth of

a teaspoonful of pepper, one table-spoonful of salt (these last two

quantities may be increased if you like), three table-spoonfuls of

flour, three of butter, two eggs, one table-spoonful of onion juice

and a bouquet of sweet herbs. Clean the fowl, and cut in pieces as for

serving. Put it in a stew-pan with the hot water, salt, pepper and

herbs. When it comes to a boil, skim, and set back where it will

simmer one hour and a half. Take up the chicken, and place in a deep

earthen pie dish. Draw the stew-pan forward where it will boil rapidly

for fifteen minutes. Skim off the fat and take out the bouquet. Put

the butter in a frying-pan, and when hot, add the flour. Stir until

smooth, but not brown, and stir in the water in which the chicken was

boiled. Cook ten minutes. Beat the eggs with one spoonful of cold

water, and gradually add the gravy to them. Turn this into the pie

dish. Lift the chicken with a spoon, that the gravy may fall to the

bottom. Set away to cool. When cold, roll out a covering of paste a

little larger than the top of the dish and about one-fourth of an inch

thick. Cover the pie with this, having the edges turned into the dish.

Roll the remainder of the paste the same as before, and with a

thimble, or something as small, cut out little pieces all over the

cover. Put this perforated paste over the first cover, turning out the

edges and rolling slightly. Bake one hour in a moderate oven.

Pasties of Game and Poultry.

Make three pints of force-meat. (See force-meat for game.) Cut all the

solid meat from four grouse. Lard each piece with very fine strips of

pork. Put half a cupful of butter and a finely-cut onion in a frying-

pan. Stir until the onion is yellow; then put in the grouse, and cook

slowly, with the cover on, for forty minutes. Stir occasionally. Take

up the grouse, and put three table-spoonfuls of flour with the butter

remaining in the pan. Stir until brown; add one quart of stock, two

table-spoonfuls of glaze, a bouquet of sweet herbs, and four cloves.

Simmer twenty minutes, and strain. Butter a four-quart earthen dish,

and cover the bottom and sides with the force-meat. Put in a layer of

the grouse, and moisten well with the gravy, which must be highly

seasoned with salt and pepper; then put in the yolks of six hard-

boiled eggs, and the whites, cut into rings. Moisten with gravy, and

add another layer of grouse, and of eggs and gravy. Twelve eggs should

be used. Make a paste as for chicken pie. Cover with this, and bake

one hour and a half. Serve either hot or cold.

Any kind of meat pasties can be made in the same manner. With a veal

pastie put in a few slices of cooked ham.

Cold Game Pie.

Make three pints of force-meat. (See force-meat for game.) Cut all the

meat from two partridges or grouse, and put the bones on to boil with

three quarts of water and three pounds of a shank of veal. Fry four

large slices of fat salt pork, and as soon as brown, take up, and into

the fat put one onion, cut in slices. When this begins to turn yellow,

take up, and put the meat of the birds in the pan. Dredge well with

salt, pepper and flour, and stir constantly for four minutes; then

take up, and put away to cool. Make a crust as directed for raised

pies. Butter the French pie mould very thoroughly, and line with

paste. Spread upon the paste--both upon the sides and bottom of the

mould--a thin layer of fat salt pork, then a layer of force-meat, one

of grouse, again one of force-meat, and so on until the pie is filled.

Leave a space of about half an inch at the edge of the mould, and heap

the filling in the centre. Moisten with half a cupful of well-seasoned

stock. Roll the remainder of the paste into the shape of the top of

the mould. Wet the paste at the edge of the mould with beaten egg;

then put on the top, and press the top and side parts together. Cut a

small piece of paste from the centre of the top crust, add a little

more paste to it, and roll a little larger than the opening, which it

is to cover. Cut the edges with the jagging iron, and, with the other

end of the iron, stamp leaves or flowers. Place on the top of the pie.

Bake in a slow oven three hours and a half. While the pie is baking

the sauce can be prepared. When the bones and veal have been cooking

two hours, add two cloves, a bouquet of sweet herbs and the fried

onions. Cook one hour longer; then salt and pepper well, and strain.

The water should be reduced in boiling to one quart. When the pie is

baked, take the centre piece from the cover, and slightly press the

tunnel into the opening. Pour slowly one pint of the hot gravy through

this. Put back the cover, and set away to cool. The remainder of the

gravy must be turned into a flat dish and put in a cold place to

harden. When the pie is served, place the mould in the oven, or

steamer, for about five minutes; then draw out the wires and open it.

Slip the pie on to a cold dish, and garnish with the jellied gravy and

parsley. This is nice for suppers or lunches. All kinds of game and

meat can be prepared in the same manner.

Pâté de Foies Gras.

Make a paste with one quart of flour, as for raised pies, and put away

in a cool place. Put four fat goose livers in a pint of sweet milk for

two or three hours, to whiten them. Chop _very fine_ two pounds

of fresh pork, cut from the loin (it must not be too fat), and one

pound of clear veal. Put one and a half cupfuls of milk on to boil

with a blade of mace, an onion, two cloves, a small piece of nutmeg

and a bouquet of sweet herbs. Cook all these for ten minutes; then

strain the milk upon four table-spoonfuls of butter and two of flour,

which have been well mixed. Add to this the chopped pork and veal and

one of the livers, chopped fine; stir over the fire for ten minutes,

being careful not to brown. Season well with pepper and salt, add four

well-beaten eggs, and stir half a minute longer; then put away to

cool. Cut half a pound of salt pork in slices as thin as shavings.

Butter a French pie mould, holding about three quarts. Form three-

fourths of the paste into a ball. Sprinkle the board with flour, and

roll the paste out until about one-fourth of an inch thick. Take it up

by the four corners and place it in the mould. Be very careful not to

break it. With the hand, press the paste on the sides and bottom. The

crust must come to the top of the mould. Put a layer of the pork

shavings on the sides and bottom, then a thick layer of the force-

meat. Split the livers, and put half of them in; over them sprinkle

one table-spoonful of onion juice, salt, pepper, and, if you like, a

table-spoonful of capers. Another layer of force-meat, again the liver

and seasoning, and then the force-meat. On this last layer put salt

pork shavings. Into the remaining paste roll three table-spoonfuls of

washed butter, and roll the paste, as nearly as possible, into the

shape of the top of the pie mould. Cut a small piece from the centre.

The filling of the pie should have been heaped a little toward the

centre, leaving a space of about one inch and a half at the edges.

Brush with beaten egg the paste that is in this space. Put on the top

crust, and, with the fore-finger and thumb, press the two crusts

together. Roll the piece of paste cut from the centre of the cover a

little larger, and cover the opening with it. From some puff-paste

trimmings, cut out leaves, and decorate the cover with them. Place in

a moderate oven, and bake slowly two hours. Have a pint and a half of

hot veal stock (which will become jellied when cold) well seasoned

with pepper, salt, whole spice and onion. When the _pâté_ is

taken from the oven, take off the small piece that was put on the

centre of the cover. Insert a tunnel in the opening and pour the hot

stock through it. Replace the cover, and set away to cool. When the

_pâté_ is to be served, place it in the oven for about five

minutes, that it may slip from the mould easily. Draw out the wires

which fasten the sides of the mould, and slide the _pâté_ upon

the platter. Garnish the dish with parsley and small strips of

cucumber pickles.

Truffles and mushrooms can be cut up and put in the _pâté_ in

layers, the same as the liver and at the same time. The Strasburg fat

livers (_foies gras_) come in little stone pots, and cost from a

dollar to two dollars per pot.

Chartreuse of Chicken.

Make the force-meat as for _quenelles_ of chicken. Simmer two

large chickens in white stock for half an hour. Take up, and let cool.

Have a pickled tongue boiled tender. Cut thin slices from the breast

of the chickens, and cut these in squares. Cut the tongue in slices,

and these in turn in squares the same size as the chicken. Butter a

four-quart mould, and arrange the chicken and tongue handsomely on the

bottom and sides, being careful to have the pieces fit closely

together. Have note paper cut to fit the bottom and sides. Butter it

well, and cover about an inch deep with the force-meat. Take up the

bottom piece by the four corners and fit it into the mould, the meat

side down. Pour a little hot water into any kind of a flat-bottomed

tin basin, and put this in the mould and move it over the papers, to

melt the butter; then lift out the paper. Place the papers on the side

in the same way as on the bottom and melt the butter by rolling a

bottle of hot water over them. Remove these papers, and set the mould

in a cold place until the filling is ready. Cut from the tenderest

part of the chicken enough meat to make two quarts. Cut four large, or

six small, mushrooms and four truffles in strips. Put half a cupful of

butter, half a large onion, four cloves, a blade of mace, a slice of

carrot, one of turnip and a stalk of celery in a sauce-pan, and cook

five minutes, stirring all the while; then add five table-spoonfuls of

flour. Stir until it begins to brown, when add one quart of the stock

in which the chickens were cooked, a bouquet of sweet herbs, and salt

and pepper. Simmer twenty minutes; strain, and add to the chicken.

Return to the fire, and simmer twenty minutes longer, and set away to

cool. When cold, put a layer of the chicken in the mould, and a light

layer of the truffles and mushrooms. Continue this until the form is

nearly full, and then cover with the remainder of the force-meat.

Spread buttered paper upon it, and put in a cool place until cooking

time, when steam two hours. Turn carefully upon the dish. Brush over

with three table-spoonfuls of melted glaze. Pour one pint of supreme

sauce around it, and serve.

The force-meat must be spread evenly on the paper and smoothed with a

knife that has been dipped in hot water. All kinds of meat

_chartreuses_ can be made in this manner.

Chartreuse of Vegetables and Game.

Six large carrots, six white turnips, two large heads of cabbage, two

onions, two quarts of stock, three grouse, one pint of brown sauce,

four table-spoonfuls of glaze, two cloves, a bouquet of sweet herbs,

one pound of mixed salt pork and one cupful of butter. Scrape and wash

the carrots, and peel and wash the turnips. Boil for twenty minutes in

salted water. Pour off the water, and add three pints of stock and a

teaspoonful of sugar. Simmer gently one hour. Take up, drain, and set

away to cool. Cut the cabbage in four parts. Wash, and boil twenty

minutes in salted water. Drain in the colander, and return to the fire

with a pint of stock, the cloves, herbs and onions, tied in a piece of

muslin; a quarter of a cupful of butter and the pork and grouse. Cover

the sauce-pan, and place where the contents will just simmer for two

hours and a half. When cooked, put the grouse and pork on a dish to

cool. Turn the cabbage into the colander, first taking out the spice

and onion. Press all the juice from the cabbage and chop very fine.

Season with salt and pepper, and put away to cool. Butter a plain

mould holding about four quarts. Butter note paper, cut to fit the

sides and bottom, and line the mould with it. Cut the cold turnips and

carrots in thick slices, and then in pieces all the same size and

shape, but of any design you wish. Line the sides and bottom of the

mould with these, being particular to have the pieces come together.

Have the yellow and white arranged in either squares or rows. With the

chopped cabbage put half a pint of the brown sauce and two spoonfuls

of the glaze. Stir over the fire for six minutes. Spread a thick layer

of this on the vegetables, being careful not to displace them. Cut

each grouse into six pieces. Season with salt and pepper, and pack

closely in the mould. Moisten with the remaining half pint of brown

sauce. Cover with the remainder of the cabbage. Two hours before

serving time, place in a steamer and cook. While the _chartreuse_

is steaming, make the sauce. Put two table-spoonfuls of butter in a

stew-pan, and when hot, add two table-spoonfuls of flour. Stir until a

dark brown; then add the stock in which the cabbage was cooked and

enough of that in which the turnips and carrots were cooked to make a

quart. Stir until it boils; add two spoonfuls of glaze, and set back

where it will just simmer for one hour. Skim off the fat, and strain.

When the _chartreuse_ is done, take up and turn gently upon the

dish. Lift the mould _very_ carefully. Take off the paper. Pour

two table-spoonfuls of the sauce on the _chartreuse_ and the

remainder around it. The vegetable _chartreuse_ can be made with

any kind of game or meat.

Chartreuse of Chicken and Macaroni.

One large fowl, about four and a half or five pounds, boiled tender;

half a box of gelatine, one cupful of broth in which the chicken was

boiled, one cupful of cream, salt, pepper, fourteen ounces of

macaroni. Just cover the fowl with boiling water, and simmer until

very tender, the time depending upon the age, but being from one to

two hours if the bird is not more than a year old. Take off all the

skin and fat, and cut the meat in thin, delicate pieces. Soak the

gelatine two hours in half a cupful of cold water, and dissolve it in

the cupful of boiling broth; add to the cream, and season highly. Have

the chicken well seasoned, also. Put the macaroni in a large flat pan

with boiling water to cover, and boil rapidly for three minutes. Drain

off the water, and place the macaroni on a board, having about twelve

pieces in a bunch. Cut in pieces about three-fourths of an inch long.

Butter a two-quart mould (an oval charlotte russe mould is the best)

very thickly, and stick the macaroni closely over the bottom and

sides. When done, put the chicken in lightly and evenly, and add the

sauce very gradually. Steam one hour. Serve either cold or hot. Great

care must be taken in dishing. Place the platter over the mould and

turn platter and mould simultaneously. Let the dish rest a minute, and

then gently remove the mould. Serve immediately. A long time is needed

to line the mould with the macaroni, but this is such a handsome,

savory dish as to pay to have it occasionally. If you prefer, you can

use all broth, and omit the cream.

Galatine of Turkey.

Bone the turkey, and push the wings and legs inside of the body. Make

three pints of ham force-meat. Cut a cold boiled tongue in thin

slices. Season the turkey with salt and pepper, and spread on a board,

inside up. Spread a layer of the force-meat on this, and then a layer

of tongue. Continue this until all the tongue and force-meat are used.

Roll the bird into a round form, and sew up with mending cotton. Wrap

tightly in a strong piece of cotton cloth, which must be either pinned

or sewed to keep it in position. Put in a porcelain kettle the bones

of the turkey, two calf's feet, four pounds of the knuckle of veal, an

onion, two slices of turnip, two of carrot, twenty pepper-corns, four

cloves, two stalks of celery, one table-spoonful of salt and three

quarts of water. When this comes to a boil, skim, and put the turkey

in. Set back where it will just simmer for three hours. Take up and

remove the wrapping, put on a clean piece of cloth that has been wet

in cold water, and place in a dish. Put three bricks in a flat baking

pan, and place on top of the bird. Set away in a cool place over

night. In the morning take off the weights and cloth. Place on a dish,

the smooth side up. Melt four table-spoonfuls of glaze, and brush the

turkey with it. Garnish with the jelly, and serve. Or, the galatine

can be cut in slices and arranged on a number of dishes, if for a

large party. In that case, place a little jelly in the centre of each

slice, and garnish the border of the dish with jelly and parsley. The

time and materials given are for a turkey weighing about nine pounds.

Any kind of fowl or bird can be prepared in the same manner.

To make the jelly: Draw forward the kettle in which the turkey was

cooked, and boil the contents rapidly for one hour. Strain, and put

away to harden. In the morning scrape off all the fat and sediment.

Put the jelly in a clean sauce-pan with the whites and shells of two

eggs that have been beaten with four table-spoonfuls of cold water.

Let this come to a boil, and set back where it will just simmer for

twenty minutes. Strain through a napkin, and set away to harden.

Galatine of Veal.

Bone a breast of veal. Season well with salt and pepper. Treat the

same as turkey, using, however, two pounds of boiled ham instead of

the tongue. Cook four hours.

Chicken in Jelly.

For each pound of chicken, a pint of water. Clean the chicken, and put

to boil. When it comes to a boil, skim carefully; and simmer gently

until the meat is very tender--about an hour and a half. Take out the

chicken, skin, and take all the flesh from the bones. Put the bones

again in the liquor, and boil until the water is reduced one half.

Strain, and set away to cool. Next morning skim off all the fat. Turn

the jelly into a clean sauce-pan, carefully removing all the sediment;

and to each quart of jelly add one-fourth of a package of gelatine

(which has been soaked an hour in half a cupful of cold water), an

onion, a stalk of celery, twelve pepper-corns, a small piece of mace,

four cloves, the white and shell of one egg and salt and pepper to

taste. Let it boil up; then set back where it will simmer twenty

minutes. Strain the jelly through a napkin. In a three-pint mould put

a layer of jelly about three-fourths of an inch deep. Set in ice water

to harden. Have the chicken cut in long, thin strips, and well

seasoned with salt and pepper; and when the jelly in the mould is

hard, lay in the chicken, lightly, and cover with the liquid jelly,

which should be cool, but not hard. Put away to harden. When ready to

serve, dip the mould in warm water and then turn into the centre of a

flat dish. Garnish with parsley, and, if you choose, with Tartare or

mayonnaise sauce.

Chicken Chaud Froid.

Skin two chickens, and cut in small pieces as for serving. Wash, and

put them in a stew-pan with enough white stock to cover, and one large

onion, a clove, half a blade of mace, a bouquet of sweet herbs and

half a table-spoonful of salt. Let this come to a boil; then skim

carefully, and set back where it will simmer for one hour. Take up the

chicken, and set the stew-pan where the stock will boil rapidly. Put

three table-spoonfuls of butter in the frying-pan, and when it melts,

stir in two table-spoonfuls of flour, and cook until smooth, but not

brown. Stir this into the stock, of which there must be not more than

a pint; add four table-spoonfuls of glaze, and boil up once. Taste to

see if seasoned enough; if it is not, add more salt and pepper. Now

add half a cupful of cream, and let boil up once more. Have the

chicken in a deep dish. Pour this sauce on it, and set away to cool At

serving time, have large slices of cold boiled sweet potatoes, fried

in butter till a golden brown, handsomely arranged on a warm dish. On

them place the chicken, which must be very cold. On each piece of the

meat put a small teaspoonful of Tartare sauce. Heap the potatoes

around the edge of the dish, garnish with parsley, and serve.

To Remove a Fillet from a Fowl or Bird.

Draw the skin off of the breast, and then run a sharp knife between

the flesh and the ribs and breast-bone. You will in this way separate

the two fillets from the body of the bird. The legs and wings of the

largest birds and fowl can be boned, and stuffed with force-meat, and

then prepared the same as, and served with, the fillet. The body of

the bird can be used for soups. Fillets from all kinds of birds can be

prepared the same as those from chickens.

Chicken Fillets, Larded and Breaded.

Lard the fillets, having four fine strips of pork for each one, and

season with salt and pepper. Dip in beaten egg and in fine bread

crumbs. Fry ten minutes in boiling fat. Serve on a hot dish with a

spoonful of Tartare sauce on each.

Chicken Fillets, Braised.

Lard the fillets as for breading. For each one lay a slice of fat pork

in the bottom of the braising pan, and on this a very small piece of

onion. Dredge the fillets well with salt, pepper and flour, and place

them on the pork and onion. Cover the pan, and set on the stove. Cook

slowly half an hour; then add one pint of light stock or water and the

bones of one of the chickens. Cover the pan, and place in a moderate

oven for one hour, basting frequently with the gravy. If the gravy

should cook away, add a little more stock or water, (there should be

nearly a pint of it at the end of the hour). Take up the fillets, and

drain; then cover them with soft butter, and dredge lightly with

flour. Broil till a light brown. Serve on a hot dish with the sauce

poured around. Or, they can be dressed on a mound of mashed potato,

with a garnish of any green vegetable at the base, the sauce to be

poured around it.

To make the sauce: Skim all the fat from the gravy in which the

fillets were cooked. Cook one table-spoonful of butter and one heaping

teaspoonful of flour together until a light brown; then add the gravy,

and boil up once. Taste to see if seasoned enough, and strain.

Chicken Fillets, Sauté.

Flatten the fillets by pounding them lightly with the vegetable

masher. Season with pepper and salt, and dredge well with flour. Put

in the frying-pan one table-spoonful of butter for each fillet, and

when hot, put the fillets in, and cook rather slowly twenty minutes.

Brown on both sides. Take up, and keep hot while making the sauce. If

there are six fillets, add two table-spoonfuls of butter to that

remaining in the frying-pan, and when melted, stir in one table-

spoonful of flour. Stir until it begins to brown slightly; then slowly

add one and a half cupfuls of cold milk, stirring all the while. Let

this boil one minute. Season with salt, pepper and, if you like, a

little mustard. Fill the centre of a hot dish with green peas or

mashed potatoes, against which rest the fillets; and pour the sauce

around. Serve very hot.

Chicken Curry.

One chicken, weighing three pounds; three-fourths of a cupful of

butter, two large onions, one heaping table-spoonful of curry powder,

three tomatoes, or one cupful of the canned article, enough cayenne to

cover a silver three-cent piece, salt, one cupful of milk. Put the

butter and the onions, cut fine, on to cook. Stir all the while until

brown; then put in the chicken, which has been cut in small pieces,

the curry, tomatoes, salt and pepper. Stir well. Cover tightly, and

let simmer one hour, stirring occasionally; then add the milk. Boil up

once, and serve with boiled rice. This makes a very rich and hot

curry, but for the real lover of the dish, none too much so.

Veal Curry.

Two pounds of veal, treated in the same manner, but cooked two hours.

Mutton and lamb can be used in a like way.

Chicken Quenelles.

One large chicken or tender fowl, weighing about three pounds; six

table-spoonfuls of butter, one table-spoonful of chopped salt pork,

three eggs, one teaspoonful of onion juice, one of lemon juice, half a

cupful of white stock or cream, one cupful of stale bread, one of new

milk, and salt and pepper to taste. Skin the chicken, take all the

flesh from the bones, and chop and pound _very_ fine. Mix the

pork with it, and rub through a flour sieve. Cook the bread and milk

together for ten minutes, stirring often, to get smooth. Add this to

the chicken, and then add the seasoning, stock or cream, yolks of

eggs, one by one, and lastly the whites, which have been beaten to a

stiff froth.

Cover the sides and bottom of a frying-pan with soft butter. Take two

table-spoons and a bowl of boiling water. Dip one spoon in the water,

and then fill it with force-meat, heaping it; then dip the other spoon

in the hot water, and turn the contents of the first into it. This

gives the _quenelle_ the proper shape; and it should at once be

slipped into the frying-pan. Continue the operation until all the meat

is shaped. Cover the quenelles with white stock, boiling, and slightly

salted, and cook gently twenty minutes. Take them up, and drain for a

minute; then arrange on a border of mashed potatoes or fried bread.

Pour a spoonful of either Bechamel, mushroom or olive sauce on each,

and the remainder in the centre of the dish. Serve hot.

Chicken Quenelles, Stuffed.

Prepare the force-meat as for _quenelles_. Soak four table-

spoonfuls of gelatine for one hour in cold water to cover. Put two

table-spoonfuls of butter in a frying-pan, and when hot, add one

table-spoonful of flour. Stir until smooth, but not brown; then

gradually stir in one pint of cream. Add one table-spoonful of lemon

juice, a speck of mace and plenty of salt and pepper. Cook for two

minutes. Stir in the soaked gelatine, and remove from the fire. Into

this sauce stir one pint and a half of cold chicken, cut _very_

fine. Set away to cool. Butter eighteen small egg cups, and cover the

sides and bottoms with a thick layer of the force-meat. Fill the

centre with the prepared force-meat, which should be quite firm. Cover

with chicken. Place the cups in a steamer and cover them with sheets

of thick paper. Put on the cover of the steamer, and place upon a

kettle of boiling water for half an hour. Do not let the water boil

too rapidly. Take up, and put away to cool. When cold, dip the

_quenelles_ twice in beaten egg and in bread crumbs. Fry in

boiling fat for three minutes. Serve hot with a garnish of stoned

olives.

Chicken Quenelles, Breaded.

Prepare the _quenelles_ as before, and when they have been

boiled, drain, and let them grow cold. Dip in beaten egg and roll in

bread crumbs; place in the frying basket and plunge into boiling fat.

Cook three minutes. Serve with fried parsley or any kind of brown

sauce.

Veal Quenelles.

One pound of clear veal, one cupful of white sauce, six table-

spoonfuls of butter, one cupful of bread crumbs, one of milk, four

eggs, salt, pepper, a slight grating of nutmeg and the juice of half a

lemon. Make and use the same as chicken _quenelles_.

Chicken Pilau.

Cut a chicken into pieces the size you wish to serve at the table.

Wash clean, and put in a stew-pan with about one-eighth of a pound of

salt pork, which has been cut in small pieces. Cover with cold water,

and boil gently until the chicken begins to grow tender, which will be

in about an hour, unless the chicken is old. Season rather highly with

salt and pepper, add three tea-cupfuls of rice, which has been picked

and washed, and let boil thirty or forty minutes longer. There should

be a good quart of liquor in the stew-pan when the rice is added. Care

must be taken that it does not burn. Instead of chicken any kind of

meat may be used.

Chicken Soufflé.

One pint of cooked chicken, finely chopped; one pint of cream sauce,

four eggs, one teaspoonful of chopped parsley, one teaspoonful of

onion juice, salt, pepper. Stir the chicken and seasoning into the

boiling sauce. Cook two minutes. Add the yolks of the eggs, well

beaten, and set away to cool. When cold, add the whites, beaten to a

stiff froth. Turn into a buttered dish, and bake half an hour. Serve

with mushroom or cream sauce. This dish must be served the moment it

is baked. Any kind of delicate meat can be used, the _soufflé_

taking the name of the meat of which it is made.

Fried Chicken.

Cut the chicken into six or eight pieces. Season well with salt and

pepper. Dip in beaten egg and then in fine bread crumbs in which there

is one teaspoonful of chopped parsley for every cupful of crumbs. Dip

again in the egg and crumbs. Fry ten minutes in boiling fat. Cover the

centre of a cold dish with Tartare sauce. Arrange the chicken on this,

and garnish with a border of pickled beets. Or, it can be served with

cream sauce.

Blanquette of Chicken.

One quart of cooked chicken, cut in delicate pieces; one large cupful

of white stock, three table-spoonfuls of butter, a heaping table-

spoonful of flour, one teaspoonful of lemon juice, one cupful of cream

or milk, the yolks of four eggs, salt, pepper: Put the butter in the

sauce-pan, and when hot, add the flour. Stir until smooth, but not

brown. Add the stock, and cook two minutes; then add the seasoning and

cream. As soon as this boils up, add the chicken. Cook ten minutes.

Beat the yolks of the eggs with four table-spoonfuls of milk. Stir

into the blanquette. Cook about half a minute longer. This can be

served in a rice or potato border, in a _crôustade_, on a hot

dish, or with a garnish of toasted or fried bread.

Blanquette of Veal and Ham.

Half a pint of boiled ham, one pint and a half of cooked veal, one

pint of cream sauce, one teaspoonful of lemon juice, the yolks of two

uncooked eggs, salt, pepper, two hard-boiled eggs. Have the veal and

ham cut in delicate pieces, which add with the seasoning to the sauce.

When it boils up, add the yolks, which have been beaten with four

table-spoonfuls of milled Cook half a minute longer. Garnish with the

hard-boiled eggs.

Salmis of Game,

Take the remains of a game dinner, say two or three grouse. Cut all

the meat from the bones, in as handsome pieces as possible, and set

aside. Break up the bones, and put on to boil with three pints of

water and two cloves. Boil down to a pint and a half. Put three table-

spoonfuls of butter and two onions, cut in slices, on to fry. Stir all

the time until the onions begin to brown; then add two spoonfuls of

flour, and stir until a rich dark brown. Strain the broth on this.

Stir a minute, and add one teaspoonful of lemon juice and salt and

pepper to taste; if you like, one table-spoonful of Leicestershire

sauce, also. Add the cold game, and simmer fifteen minutes. Serve on

slices of fried bread. Garnish with fried bread and parsley.

This dish can be varied by using different kinds of seasoning, and by

serving sometimes with rice, and sometimes with mashed potatoes, for a

border. Half a dozen mushrooms is a great addition to the dish, if

added about five minutes before serving. A table-spoonful of curry

powder, mixed with a little cold water, and stirred in with the other

seasoning, will give a delicious curry of game. When curry is used,

the rice border is the best of those mentioned above.

Game Cutlets à la Royale.

One quart of the tender parts of cold game, cut into dice; one

generous pint of rich stock, one-third of a box of gelatine, one quart

of any kind of force-meat, four cloves, one table-spoonful of onion

juice, two of butter, one of flour, three eggs, one pint of bread or

cracker crumbs, salt, pepper. Soak the gelatine for one hour in half a

cupful of cold water. Put the butter in a frying-pan, and when hot,

add the flour. Stir until smooth and brown, and add the stock and

seasoning. Simmer ten minutes; strain upon the game, and simmer

fifteen minutes longer. Beat an egg and add to the gelatine. Stir this

into the game and sauce and take from the fire instantly. Place the

stew-pan in a basin of cold water, and stir until it begins to cool;

then turn the mixture into a shallow baking pan, having it about an

inch thick. Set on the ice to harden. When hard, cut into cutlet-

shaped pieces with a knife that has been dipped in hot water. When all

the mixture is cut, put the pan in another of warm water for half a

minute. This will loosen the cutlets from the bottom of the pan. Take

them out carefully, cover every part of each cutlet with force-meat,

and set on ice until near serving time. When ready to cook them, beat

the two eggs with a spoon. Cover the cutlets with this and the crumbs.

Place a few at a time in the frying basket, and plunge them into

boiling fat. Fry two minutes. Drain, and place on brown paper until

all are cooked. Arrange them in a circle on a hot dish. Pour mushroom

sauce in the centre, garnish with parsley, and serve. Poultry cutlets

can be prepared and served in the same way.

Cutlets à la Duchesse.

Two pounds of Lamb, mutton or veal cutlets, one large cupful of cream,

one table-spoonful of onion juice, four table-Spoonfuls of butter, one

of flour, two whole eggs, the yolks of four more, two table-spoonfuls

of finely-chopped ham, one of lemon juice and salt and pepper to

taste. Put two table-spoonfuls of the butter in the frying-pan. Season

the cutlets with salt and pepper, and when the butter is hot, put them

in it. Fry gently for five minutes, if lamb or mutton, but if veal,

put a cover on the pan, and fry very slowly for fifteen minutes. Set

away to cool. Put the remainder of the butter in a small frying-pan,

and when hot, stir in the flour. Cook one minute, stirring all the

time, and being careful not to brown. Stir in the cream. Have the ham,

the yolks of eggs and the onion and lemon juice beaten together. Stir

this mixture into the boiling sauce. Stir for about one minute, and

remove from the fire. Season well with pepper and salt. Dip the

cutlets in this sauce, being careful to cover every part, and set away

to cool. When cold, dip them in beaten egg and in bread crumbs. Fry in

boiling fat for one minute. Arrange them in a circle on a hot dish,

and have green peas in the centre and cream sauce poured around.

Cutlets served in Papillotes.

Fold and cut half sheets of thick white paper, about the size of

commercial note, so that when opened they will be heart-shaped. Dip

them in melted butter and set aside. After trimming all the fat from

lamb or mutton chops, season them with pepper and salt. Put three

table-spoonfuls of butter in the frying pan, and when melted, lay in

the chops, and cook slowly for fifteen minutes. Add one teaspoonful of

finely-chopped parsley, one teaspoonful of lemon juice and one table-

spoonful of Halford sauce. Dredge with one heaping table-spoonful of

flour, and cook quickly five minutes longer. Take up the cutlets, and

add to the sauce in the pan four table-spoonfuls of glaze and four of

water. Stir until the glaze is melted, and set away to cool. When the

sauce is cold, spread it on the cutlets. Now place these, one by one,

on one side of the papers, having the bones turned toward the centre.

Fold the papers and carefully turn in the edges. When all are done,

place them in a pan, and put into a moderate oven for ten minutes;

then place them in a circle, and fill the centre of the dish with thin

fried, or French fried, potatoes. Serve very hot. The quantities given

above are for six cutlets.

Veal Cutlets with White Sauce.

One and a half pounds of cutlets, two table-spoonfuls of butter, a

slice of carrot and a small slice of onion. Put the butter and the

vegetables, cut fine, in a sauce-pan. Season the cutlets with salt and

pepper, and lay them on the butter and vegetables. Cover tightly, and

cook slowly for half an hour; then take out, and dip in egg and bread

crumbs, and fry in boiling fat till a golden brown. Or, dip the

cutlets in soil butter and then in flour, and broil. Serve with white

sauce poured around. Put a quart of green peas, or points of

asparagus, in the centre of the dish, and arrange the cutlets around

them. Pour on the sauce. This gives a handsome dish. Or, serve with

olive sauce.

Mutton Cutlets, Crumbed.

Season French chops with salt and pepper, dip them in melted butter,

and roll in _fine_ bread crumbs. Broil for eight minutes over a

fire not too bright, as the crumbs burn easily. Serve with potato

balls heaped in the centre of the dish.

Mutton Cutlets, Breaded.

Trim the cutlets, and season with salt and pepper. Dip in beaten egg

and in bread crumbs, and fry in boiling fat. If three-quarters of an

inch thick, they will be done rare in six minutes, and well done in

ten. Arrange in the centre of a hot dish, and pour tomato sauce around

them. One pint of sauce is enough for two pounds of cutlets.

Stewed Steak with Oysters.

Two pounds of rump steak, one pint of oysters, one tablespoonful of

lemon juice, three of butter, one of flour, salt, pepper, one cupful

of water. Wash the oysters in the water, and drain into a stew-pan.

Put this liquor on to heat. As soon as it comes to a boil, skim, and

set back. Put the butter in a frying-pan, and when hot, put in the

steak. Cook ten minutes. Take up the steak, and stir the flour into

the butter remaining in the pan. Stir until a dark brown. Add the

oyster liquor, and boil one minute. Season with salt and pepper. Put

back the steak, cover the pan, and simmer half an hour; then add the

oysters and lemon juice. Boil one minute. Serve on a hot dish with

points of toast for a garnish.

Rice Borders.

These are prepared in two ways. The first is to boil the rice as for a

vegetable, and, with a spoon, heap it lightly around the edge of the

fricassee, ragout, etc. The second method is a little more difficult.

Put one cupful of rice on to boil in three cupfuls of cold water. When

it has been boiling half an hour, add two table-spoonfuls of butter

and one heaping teaspoonful of salt. Set back where it will just

simmer, and cook one hour longer. Mash very fine with a spoon, add two

well-beaten eggs, and stir for three minutes. Butter a plain border

mould, and fill with the rice. Place in the heater for ten minutes.

Turn upon a hot dish. Fill the centre with a fricassee, salmis or

blanquette, and serve hot. A mould with a border two inches high and

wide, and having a space in the centre five and a half inches wide and

eleven long, is pretty and convenient for rice and potato borders, and

also for jelly borders, with which to decorate salads, boned chicken,

creams, etc.

Potato Border.

Six potatoes, three eggs, one table-spoonful of butter, one of salt,

half a cupful of boiling milk. Pare, boil and mash the potatoes. When

fine and light, add the butter, salt and pepper and two well-beaten

eggs. Butter the border mould and pack the potato in it. Let this

stand on the kitchen table ten minutes; then turn out on a dish and

brush over with one well-beaten egg. Brown in the oven. Fill the

centre with a curry, fricassee, salmis or blanquette.

To Make a Crôustade.

The bread for the _crôustade_ must not be too light, and should

be at least three days old. If the loaf is round, it can be carved

into the form of a vase, or if long, into the shape of a boat. Have a

very sharp knife, and cut slowly and carefully, leaving the surface as

smooth as possible. There are two methods by which it can be browned:

one is to plunge it into a deep pot of boiling fat for about one

minute; the other is to butter the entire surface of the bread and put

it into a hot oven, being careful not to let it burn. Care must be

taken that the inside is as brown as the outside; if not, the sauce

will soak through the crôustade and spoil it. Creamed oysters, stewed

lobster, chicken, or any kind of meat that is served in a sauce, can

be served in the crôustade,

Cheese Soufflé.

Two table-spoonfuls of butter, one heaping table-spoonful of flour,

half a cupful of milk, one cupful of grated cheese, three eggs, half a

teaspoonful of salt, a speck of cayenne. Put the butter in a sauce-

pan, and when hot, add the flour, and stir until smooth, but not

browned. Add the milk and seasoning. Cook two minutes; then add the

yolks of the eggs, well beaten, and the cheese. Set away to cool. When

cold, add the whites, beaten to a stiff froth. Turn into a buttered

dish, and bake from twenty to twenty-five minutes. Serve the moment it

comes from the oven. The dish in which this is baked should hold a

quart. An escalop dish is the best.

Rissoles.

Roll the trimmings from pie crust into a sheet about a sixth of an

inch thick. Cut this in cakes with the largest patty cutter. Have any

kind of meat or fish prepared as for croquettes. Put a heaping

teaspoonful on each cake. Brush the edges of the paste with beaten

egg, and then fold and press together. When all are done, dip in

beaten egg and fry brown in boiling fat. They should cook about eight

minutes. Serve hot.

Fritter Batter.

One pint of flour, half a pint of milk, one table-spoonful of salad

oil or butter, one teaspoonful of salt, two eggs. Beat the eggs light.

Add the milk and salt to them. Pour half of this mixture on the flour,

and when beaten light and smooth, add the remainder and the oil. Fry

in boiling fat. Sprinkle with sugar, and serve on a hot dish. This

batter is nice for all kinds of fritters.

Fritter Batter, No. 2.

One pint of flour, one teaspoonful of salt, one of sugar, one of cream

of tartar, half a teaspoonful of soda, one tablespoonful of oil, one

egg, half a pint of milk. Mix the flour, salt, sugar, cream of tartar

and soda together, and rub through a sieve. Beat the egg very light,

and add the milk. Stir half of this on the flour, and when the batter

is light and smooth, add the remainder, and finally the oil.

Chicken Fritters.

Cut cold roasted or boiled chicken or fowl in small pieces, and place

in an earthen dish. Season well with salt, pepper and the juice of a

fresh lemon. Let the meat stand one hour; then make a fritter batter,

and stir the pieces into it. Drop, by the spoonful, into boiling fat,

and fry till a light brown. Drain, and serve immediately. Any kind of

cold meat, if tender, can be used in this way.

Apple Fritters.

Pare and core the apples, and cut in slices about one-third of an inch

thick. Dip in the batter, and fry six minutes in boiling fat. Serve on

a hot dish. The apples may be sprinkled with sugar and a little

nutmeg, and let stand an hour before being fried. In that case,

sprinkle them with sugar when you serve them.

Fruit Fritters.

Peaches, pears, pineapples, bananas, etc., either fresh or canned, are

used for fritters. If you choose, when making fruit fritters, you can

add two table-spoonfuls of sugar to the batter.

Oyster Fritters.

One pint of oysters, two eggs, one pint of flour, one heaping

teaspoonful of salt, one table-spoonful of salad oil, enough water

with the oyster liquor to make a scant half pint. Drain and chop the

oysters. Add the water and salt to the liquor. Pour part of this on

the flour, and when smooth, add the remainder. Add the oil and the

eggs, well beaten. Stir the oysters into the batter. Drop small

spoonfuls of this into boiling fat, and fry until brown. Drain, and

serve hot.

Clam Fritters.

Drain and chop a pint of clams, and season with salt and pepper. Make

a fritter batter as directed, using, however, a _heaping_ pint of

flour, as the liquor in the clams thins the batter. Stir the clams

into this, and fry in boiling fat.

Cream Fritters.

One pint of milk, the yolks of six, and whites of two, eggs, two

table-spoonfuls of sugar, half a pint of flour, three heaping table-

spoonfuls of butter, half a teaspoonful of salt, a slight flavoring of

lemon, orange, nutmeg, or anything else you please. Put half of the

milk on in the double boiler, and mix the flour to a smooth paste with

the other half. When the milk boils, stir this into it Cook for five

minutes, stirring constantly; then add the butter, sugar, salt and

flavoring. Beat the eggs well, and stir them into the boiling mixture.

Cook one minute. Butter a shallow cake pan, and pour in the mixture.

Have it about half an inch deep in the pan. Set away to cool. When

cold, cut into small squares. Dip these in beaten egg and in crumbs,

place in the frying basket, and plunge into boiling fat. Fry tall a

golden brown. Arrange on a hot dish, sprinkle sugar over them, and

serve _very hot_.

Potato Fritters.

One pint of boiled and mashed potato, half a cupful of hot milk, three

table-spoonfuls of butter, three of sugar, two eggs, a little nutmeg,

one teaspoonful of salt. Add the milk, butter, sugar and seasoning to

the mashed potato, and then add the eggs well beaten. Stir until very

smooth and light. Spread, about half an inch deep, on a buttered dish,

and set away to cool. When cold, cut into squares. Dip in beaten egg

and in bread crumbs, and fry brown in boiling fat. Serve immediately.

Croquettes.

Care and practice are required for successfully making croquettes. The

meat must be chopped fine, all the ingredients be thoroughly mixed,

and the whole mixture be as moist as possible without spoiling the

shape. Croquettes are formed in pear, round and cylindrical shapes.

The last is the best, as the croquettes can be moister in this form

than in the two others.

To shape: Take about a table-spoonful of the mixture, and with both

hands, shape in the form of a cylinder. Handle as gently and carefully

as if a tender bird. Pressure forces the particles apart, and thus

breaks the form. Have a board sprinkled lightly with bread or cracker

crumbs, and roll the croquettes _very gently_ on this. Remember

that the slightest pressure will break them. Let them lie on the board

until all are finished, when, if any have become flattened, roll them

into shape again. Cover a board _thickly_ with crumbs. Have

beaten eggs, slightly salted, in a deep plate. Hold a croquette in the

left hand, and with a brush, or the right hand, cover it with the egg;

then roll in the crumbs. Continue this until they are all crumbed.

Place a few at a time in the frying basket (they should not touch each

other), and plunge into boiling fat. Cook till a rich brown. It will

take about a minute and a half. Take up, and lay on brown paper in a

warm pan.

Royal Croquettes.

Three small, or two large, sweetbreads, one boiled chicken, one large

table-spoonful of flour, one pint of cream, half a cupful of butter,

one table-spoonful of onion juice, one tablespoonful of chopped

parsley, one teaspoonful of mace, the juice of half a lemon, and salt

and pepper to taste. Let the sweetbreads stand in boiling water five

minutes. Chop very fine, with the chicken, and add seasoning. Put two

table-spoonfuls of the butter in a stew-pan with the flour. When it

bubbles, add the cream, gradually; then add the chopped mixture, and

stir until thoroughly heated. Take from the fire, add the lemon juice,

and set away to cool. Roll into shape with cracker crumbs. Dip in six

beaten eggs and then in cracker crumbs. Let them stand until dry, when

dip again in egg, and finally in bread crumbs--not too fine. All the

crumbs should first be salted and peppered. Fry quickly in boiling

fat.

Royal Croquettes, No. 2.

Half a boiled chicken, one large sweetbread, cleaned, and kept in hot

water for five minutes; a calf's brains, washed, and boiled five

minutes; one teaspoonful of chopped parsley, salt, pepper, half a pint

of cream, one egg, quarter of a cupful of butter, one table-spoonful

of corn-starch. Chop the chicken, brains and sweetbread very fine, and

add the egg well beaten. Mix the corn-starch with a little of the

cream. Have the remainder of the cream boiling, and stir in the mixed

corn-starch; then add the butter and the chopped mixture, and stir

over the fire until it bubbles. Set aside to cool. Shape, and roll

twice in egg and in cracker crumbs. Put in the frying basket, and

plunge into boiling fat. They should brown in less than a minute.

[Mrs. Furness, of Philadelphia.]

Oyster Croquettes.

Haifa pint of raw oysters, half a pint of cooked veal, one heaping

table-spoonful of butter, three table-spoonfuls of cracker crumbs, the

yolks of two eggs, one table-spoonful of onion juice. Chop the oysters

and veal very fine. Soak the crackers in oyster liquor, and then mix

all the ingredients, and shape. Dip in egg and roll in cracker crumbs,

and fry as usual. The butter should be softened before the mixing.

Lobster Croquettes.

Chop fine the meat of a two-pound lobster; take also two table-

spoonfuls of butter, enough water or cream to make very moist, one

egg, salt and pepper to taste, and half a table-spoonful of flour.

Cook butter and flour together till they bubble. Add the cream or

water (about a scant half cupful), then the lobster and seasoning,

and, when hot, the egg well beaten. Set away to cool. Shape, dip in

egg and cracker crumbs, and fry as usual.

Salmon Croquettes.

One pound of cooked salmon (about a pint and a half when chopped), one

cupful of cream, two table-spoonfuls of butter, one of flour, three

eggs, one pint of crumbs, pepper, salt. Chop the salmon fine. Mix the

flour and butter together. Let the cream come to a boil, and stir in

the flour, butter, salmon and seasoning. Boil for one minute. Stir

into it one well-beaten egg, and remove from the fire. When cold,

shape, and proceed as for other croquettes.

Shad Roe Croquettes.

One pint of cream, four table-spoonfuls of corn-starch, four shad roe,

four table-spoonfuls of butter, one teaspoonful of salt, the juice of

two lemons, a slight grating of nutmeg and a speck of cayenne. Boil

the roe fifteen minutes in salted water; then drain and mash. Put the

cream on to boil. Mix the butter and corn-starch together, and stir

into the boiling cream. Add the seasoning and roe. Boil up once, and

set away to cool. Shape and fry as directed. [Miss Lizzie Devereux.]

Rice and Meat Croquettes.

One cupful of boiled rice, one cupful of finely-chopped cooked meat--

any kind; one teaspoonful of salt, a little pepper, two table-

spoonfuls of butter,--half a cupful of milk, one egg. Put the milk on

to boil, and add the meat, rice and seasoning. When this boils, add

the egg, well beaten; stir one minute. After cooling, shape, dip in

egg and crumbs, and fry as before directed.

Rice Croquettes.

One large cupful of cooked rice, half a cupful of milk, one egg, one

table-spoonful of sugar, one of butter, half a teaspoonful of salt, a

slight grating of nutmeg. Put milk on to boil, and add rice and

seasoning. When it boils up, add the egg, well beaten. Stir one

minute; then take off and cool. When cold, shape, and roll in egg and

crumbs, as directed. Serve very hot. Any flavoring can be substituted

for the nutmeg.

Potato Croquettes.

Pare, boil and mash six good-sized potatoes. Add one table-spoonful of

butter, two-thirds of a cupful of hot cream or milk, the whites of two

eggs, well beaten, and salt and pepper to taste. If you wish, use also

a slight grating of nutmeg, or a teaspoonful of lemon juice. Let the

mixture cool slightly, then shape, roll in egg and crumbs, and fry.

Chicken Croquettes.

One _solid_ pint of finely-chopped cooked chicken, one table-

spoonful of salt, half a teaspoonful of pepper, one cupful of cream or

chicken stock, one table-spoonful of flour, four eggs, one teaspoonful

of onion juice, one table-spoonful of lemon juice, one pint of crumbs,

three table-spoonfuls of butter. Put the cream or stock on to boil.

Mix the flour and butter together, and stir into the boiling cream;

then add the chicken and seasoning. Boil for two minutes, and add two

of the eggs, well beaten. Take from the fire immediately, and set away

to cool. When cold, shape and fry.

Many people think a teaspoonful of chopped parsley an improvement,

Other Croquettes.

Veal, mutton, lamb, beef and turkey can be prepared in the same manner

as chicken. Very dry, tough meat is not suitable for croquettes.

Tender roasted pieces give the finest flavor.

Large Vol-au-Vent.

Make puff or chopped paste, according to the rule given, and let it

get chilled through; roll it again four times, the last time leaving

it a piece about seven inches square. Put in the ice chest for at

least half an hour; then roll into a ten-inch square. Place on this a

plate or a round tin, nine and a half inches in diameter, and, with a

sharp knife, cut around the edge. Place another plate, measuring seven

inches or a little more, in the centre. Dip a case-knife in hot water

and cut around the plate, having the knife go two-thirds through the

paste. Place the paste in a flat baking pan and put in a hot oven.

After twelve or fifteen minutes close the drafts, to slacken the heat,

and cook half an hour longer, being careful not to let it burn. As

soon as the _vol-au-vent_ is taken from the oven, lift out the

centre piece with a case-knife, and take out the uncooked paste with a

spoon. Return the cover. At the time of serving place in the oven to

heat through; then fill and cover, and serve while hot The _vol-au-

vent_ can be made and baked the day before using, if more

convenient. Heat it and fill as directed.

Vol-au-Vent of Chicken.

Cut into dice one and a half pints of cooked chicken, and season with

salt and pepper. Make a cream sauce, which season well with salt and

pepper; and, if you like, add half a teaspoonful of onion juice and

the same quantity of mixed mustard. Heat the chicken in this, and fill

the _vol-au-vent_. All kinds of poultry and other meats can be

used for a _vol-au-vent_ with this sauce.

Vol-au-Vent of Sweetbreads.

Clean and wash two sweetbreads, and boil twenty minutes in water to

cover. Drain and cool them, and cut into dice. Heat in cream sauce,

and fill the _vol-au-vent_. Serve hot.

Vol-au-Vent of Salmon.

Heat one pint and a half of cooked salmon in cream sauce. Fill the

_vol-au-vent_, and serve hot. Any rich, delicate fish can be

served in a _vol-au-vent_.

Vol-au-Vent of Oysters.

Prepare the vol-au-vent as directed. Put one quart of oysters on to

boil in their own liquor. As soon as a scum, rises, skim it off, and

drain the oysters. Return half a pint of the oyster liquor to the

sauce-pan. Mix two heaping table-spoonfuls of butter with a scant one

of flour, and when light and creamy, gradually turn on it the boiling

oyster liquor. Season well with salt, pepper and, if you like, a

little nutmeg or mace, (it must be only a "shadow"). Boil up once, and

add three table-spoonfuls of cream and the oysters. Stir over the fire

for half a minute. Fill the case, cover, and serve immediately.

Vol-au-Vent of Lobster.

Rub together four table-spoonfuls of butter and one and a half of

flour. Pour on this, gradually, one pint of boiling white stock. Let

it boil up once, and add the juice of half a lemon, salt and a speck

of cayenne; add, also, the yolks of two eggs, beaten with a spoonful

of cold water, and the meat of two small lobsters, cut into dice. Stir

for one minute over the fire. Fill the case, put on the cover, and

serve.

Patties.

Make puff paste as directed. (See puff paste.) After it has been

rolled four times, put it on ice to harden. When hard, roll again

twice. The last time leave the paste about an inch thick. Put in the

ice chest to get very firm; then put on the board, and gently roll it

down to three-quarters of an inch in thickness. Great care must be

taken to have every part equally thick. Cut out pieces with a round

tin cutter three and a half inches in diameter, and place in the pans.

Take another cutter two and a half inches in diameter, dip it in hot

water, place in the centre of the patty, and cut about two-thirds

through. In doing this, do not press down directly, but use a rotary

motion. These centre pieces, which are to form the covers, easily

separate from the rest when baked. Place in a very hot oven. When they

have been baking ten minutes close the drafts, to reduce the heat;

bake twenty minutes longer. Take from the oven, remove the centre

pieces, and, with a teaspoon, dig out the uncooked paste. Fill with

prepared fish or meat, put on the covers, and serve. Or, if more

convenient to bake them early in the day, or, indeed, the previous

day, put them in the oven twelve minutes before serving, and they will

be nearly as nice as if fresh baked. The quantities given will make

eighteen patties.

Chicken Patties.

Prepare the cream the same as for oysters, and add to it one pint of

cold chicken, cut into dice. Boil three minutes. Fill the shells and

serve. Where it is liked, one teaspoonful of onion juice is an

improvement. Other poultry and all game can be served in patties the

same as chicken.

Veal Patties.

Put in a stew-pan a generous half pint of white sauce with a pint of

cooked veal, cut into dice, and a teaspoonful of lemon juice. Stir

until very hot. Fill the shells, and serve.

Lobster Patties.

One pint of lobster, cut into dice; half a pint of white sauce, a

speck of cayenne, one-eighth of a teaspoonful of mustard. Heat all

together. Fill the shells and serve.

Oyster Patties.

One pint of small oysters, half a pint of cream, a large tea-spoonful

of flour, salt, pepper. Let the cream come to a boil. Mix the flour

with a little cold milk, and stir into the boiling cream. Season with

salt and pepper. While the cream is cooking let the oysters come to a

boil in their own liquor. Skim carefully, and drain off all the

liquor. Add the oysters to the cream, and boil up once. Fill the patty

shells, and serve. The quantities given are enough for eighteen

shells.

Crust Patties.

Cut a loaf of stale bread in slices an inch thick. With the patty

cutter, press out as many pieces as you wish patties, and with a

smaller cutter, press half through each piece. Place this second

cutter as near the centre as possible when using. Put the pieces in

the frying basket and plunge into boiling fat for half a minute. Take

out and drain, and with a knife, remove the centre crusts and take out

the soft bread; then fill, and put on the centre pieces.

Filling for crusts: Put two table-spoonfuls of butter in the frying-

pan, and when hot, add one of flour. Stir until smooth and brown. Add

one cupful of stock. Boil one minute, and stir in one pint of cooked

veal, cut rather fine. Season with salt, pepper, and a little lemon

juice. When hot, fill the crusts. Any kind of cold meat can be served

in this manner.

Sweetbreads.

Sweetbreads are found in calves and lambs. The demand for calves'

sweetbreads has grown wonderfully within the past ten years. In all

our large cities they sell at all times of the year for a high price,

but in winter and early spring they cost more than twice as much as

they do late in the spring and during the summer. The throat and heart

sweetbreads are often sold as one, but in winter, when they bring a

very high price, the former is sold for the same price as the latter.

The throat sweetbread is found immediately below the throat. It has an

elongated form, is not so firm and fat, and has not the fine flavor of

the heart sweetbread. The heart sweetbread is attached to the last

rib, and lies near the heart. The form is somewhat rounded, and it is

smooth and firm.

To Clean Sweetbreads.

Carefully pull off all the tough and fibrous skin. Place them in a

dish of cold water for ten minutes or more, and they are then ready to

be boiled. They must always be boiled twenty minutes, no matter what

the mode of cooking is to be.

Sweetbreads Larded and Baked.

When the sweetbreads have been cleaned, draw through each one four

very thin pieces of pork (about the size of a match). Drop them into

cold water for five or ten minutes, then into hot water, and boil

twenty minutes. Take out, spread with butter, dredge with salt, pepper

and flour, and bake twenty minutes in a quick oven. Serve with green

peas, well drained, seasoned with salt and butter, and heaped in the

centre of the dish. Lay the sweetbreads around them, and pour a cream

sauce around the edge of the dish. Garnish with parsley. One pint of

cream sauce is sufficient for eight or ten sweetbreads.

Sweetbread Sauté.

One sweetbread, after being boiled, split and cut in four pieces.

Season with salt and pepper. Put in a small frying-pan one small

table-spoonful of butter and the same quantity of flour. When hot, put

in the sweetbreads; turn constantly until a light brown. They will fry

in about eight minutes. Serve with cream sauce or tomato sauce.

Broiled Sweetbreads.

Split the sweetbread after being boiled. Season with salt and pepper,

rub thickly with butter and sprinkle with flour. Broil over a rather

quick fire, turning constantly. Cook about ten minutes, and serve with

cream sauce.

Breaded Sweetbreads.

After being boiled, split them, and season with salt and pepper; then

dip in beaten egg and cracker crumbs. Fry a light brown in hot lard.

Serve with tomato sauce.

Sweetbreads in Cases.

Cut the sweetbreads, after being boiled, in very small pieces. Season

with salt and pepper, and moisten well with cream sauce. Fill the

paper cases, and cover with bread crumbs. Brown, and serve.

Pancakes.

Six eggs, a pint of milk, one heaping teaspoonful of salt, one cupful

of flour, one table-spoonful of sugar, one of melted butter or of

salad oil. Beat the eggs very light, and add the milk. Pour one-third

of this mixture on the flour, and beat until perfectly smooth and

light; then add the remainder and the other ingredients. Heat and

butter an omelet pan. Pour into it a thin layer of the mixture. When

brown on one side, turn, and brown the other. Roll up, sprinkle with

sugar, and serve hot. Or, cover with a thin layer of jelly, and roll.

A number of them should be served on one dish.