fruit in one-fourth inch cubes. To the syrup add sufficient water to
make four cups; add one cup orange juice; add one and one-half cups
sugar. Cook five minutes, strain and pour over apricots; chill and
freeze. Fresh apricots or peaches may be used when in season. The fresh
fruit should be cooked until clear, in a syrup made of four cups of
water and two cups sugar. When this mixture is frozen to a mush, two
cups of Whipped Cream may be added, if one desires a richer dessert.
SULTANA CAKE
1/3 cup Cottolene.
1 cup sugar.
2 eggs.
1 egg yolk.
1 cup Sultana raisins.
1/2 cup milk.
2-1/4 cups pastry flour.
4 teaspoons baking powder.
1/4 teaspoon salt.
1/2 teaspoon mace.
PROCESS: Cream Cottolene, add sugar gradually, stirring constantly; add
well-beaten eggs and yolk. Mix and sift flour (except one tablespoon),
baking powder and salt and mace; add to first mixture alternately with
milk. Dredge raisins with tablespoon flour, add to mixture and beat
thoroughly. Turn mixture into a well-greased, brick-shaped bread pan and
bake forty minutes in a moderate oven. Frost if desired.
[Sidenote: _August_
_Fifth Sunday_]
Menu
TOMATO CANAPÉ
COLD VEAL LOAF--WHIPPED CREAM HORSERADISH SAUCE
CREAMED NEW POTATOES STEAMED SUMMER SQUASH
LETTUCE, GARDEN CRESS AND ONION SALAD
SLICED PEACHES--CHOCOLATE LAYER CAKE
ICED COFFEE LEMONADE
* * * * *
TOMATO CANAPÉ
Fry circles of bread, cut one-third inch thick, in deep hot Cottolene.
Sauté slices of tomato in hot butter. Drain both on brown paper. Cover
each circle of bread with a slice of tomato, sprinkle with salt, pepper
and a few grains cayenne. Garnish each with a slice of cucumber and the
white of "hard boiled" eggs, cut in the shape of petals to represent
field daisies.
COLD VEAL LOAF
Have the bone of a knuckle of veal sawed in three pieces at the market.
Wash, wipe, and put in kettle with two pounds of lean veal, one onion
sliced, six slices carrot, one blade celery broken in pieces, one spray
parsley and one-half teaspoon peppercorns; cover with boiling water and
cook slowly until meat is tender. Drain; chop meat finely and season
well with salt, pepper and a few grains cayenne. Reduce liquor to one
cup, strain and reserve. Garnish the bottom of a granite, brick-shaped
bread pan with the white of "hard boiled" egg cut to resemble three
daisies; put a dot of the yolk in center of each and arrange sprays of
parsley between each daisy. Put a layer of meat, then a layer of thinly
sliced eggs sprinkled with parsley, finely chopped. Cover with remaining
meat; pour over strained liquor, press and let stand until cold and
jellied. Remove to serving platter, garnish with parsley and small round
radishes cut to resemble tulips. Slice thinly and serve with
WHIPPED CREAM HORSERADISH SAUCE
4 tablespoons freshly grated horseradish.
Few drops onion juice.
Few grains cayenne.
1-1/2 tablespoons vinegar.
1/4 cup heavy cream whipped.
1/4 teaspoon salt.
PROCESS: Mix the first five ingredients thoroughly, then fold in the
whipped cream. Chill and serve.
CREAMED NEW POTATOES
Cut two and one-half cups cold, boiled new potatoes in one-half inch
cubes. Add one and one-half cups White Sauce. Season highly with salt
and white pepper, and reheat in double boiler. Remove to hot serving
dish and sprinkle with finely chopped parsley.
STEAMED SUMMER SQUASH
Wash and cut in quarters. Cook in boiling salted water until tender.
Drain through double cheese cloth. Pass through ricer or mash with
potato masher, and season with butter, salt and a little black pepper.
Reheat and serve.
LETTUCE, GARDEN CRESS AND ONION SALAD
Separate the crisp heart leaves of two heads of lettuce; arrange them on
a shallow serving dish to represent a full-blown rose. Pick over, wash
and dry a bunch of garden cress, chop finely and sprinkle over lettuce
leaves. Chop one small onion very fine and mix with French dressing.
Pour over lettuce. Serve at once.
SLICED PEACHES
Scald fine, ripe peaches; remove skins, cut in halves and remove stones.
Slice lengthwise and arrange in serving dish in layers. Sprinkle each
layer with sugar and lemon or orange juice. Chill and serve with cream
and sugar.
_September_
_The kitchen is a country in which there are
always discoveries to be made_.--_La Reyniére._
[Illustration]
[Sidenote: _September_
_First Sunday_]
Menu
CREAM OF PEA SOUP--CRISP SARATOGA WAFERS
BRAISED SHOULDER VEAL STUFFED--CREOLE SAUCE
POTATO BALLS SPINACH WITH CREAM
LETTUCE, RADISH AND ONION SALAD
APPLE PIE COTTAGE CHEESE
CAFÉ NOIR
* * * * *
CREAM OF PEA SOUP
2 cups Marrowfat peas (or one can).
2 teaspoons sugar.
2 cups water.
1-1/2 cups scalded milk.
1 slice onion.
1-1/2 tablespoons butter.
2 tablespoons flour.
1/2 cup hot cream.
1 teaspoon salt.
1/8 teaspoon pepper.
PROCESS: Peas that are too hard to serve as a vegetable may be used for
soup. Cover them with the cold water and cook until soft. Rub through
sieve, reheat pulp and thicken with butter and flour cooked together.
Scald milk with onion, remove onion, add milk slowly to pea mixture,
stirring constantly. Add hot cream and seasoning. Serve with Crisp
Saratoga Wafers.
BRAISED SHOULDER OF VEAL
Have the bones removed from five pounds of the shoulder of veal (reserve
bones). Stuff with bread stuffing, truss in shape and follow directions
for Braised Beef (see Page 139). Add two sprays of thyme and marjoram.
Serve with
CREOLE SAUCE
4 tablespoons Cottolene.
4 tablespoons flour.
1/4 cup green pepper cut in shreds.
1 small clove garlic.
1 truffle cut in thin shreds.
1 can small button mushrooms.
1-1/2 cups thick, well-seasoned tomato pulp.
1-1/4 cups Brown Stock.
Salt, pepper and cayenne.
PROCESS: Cook pepper, onion and butter together five minutes without
browning; add flour and cook two minutes, stirring constantly. Add
truffle, tomato pulp and gradually Brown Stock; continue stirring until
ingredients are well blended. Heat mushrooms in their own liquor, drain,
and add mushrooms to sauce. Stick a tooth-pick through the clove of
garlic, drop it into sauce and let it simmer fifteen minutes. Remove
garlic before serving.
POTATO BALLS
Add to five hot mashed potatoes, one-fourth teaspoon celery salt, one
teaspoon finely chopped parsley or chives, salt, pepper and three
tablespoons butter, and enough hot milk to make of the consistency to
handle. Shape into smooth, round balls, roll in flour, egg and crumbs.
Fry a golden brown in deep, hot Cottolene. Dispose around Veal.
SPINACH WITH CREAM
Discard all wilted leaves, remove the roots and pick over and wash
one-half peck of spinach in several waters, to rid it from all sand. If
young and tender, put in a stew-pan and heat gradually; let boil
twenty-five minutes, or until soft, in its own juices and the water that
clung to the leaves. Old spinach should be cooked in boiling, salted
water (it will require about two quarts of water to one peck spinach).
Drain thoroughly, chop finely in a wooden bowl. Melt three tablespoons
butter in an omelet pan; add spinach and cook four minutes, stirring
constantly, sprinkle with one and one-half tablespoons flour, continue
stirring and pour on gradually three-fourths cup hot, thin cream; simmer
five minutes.
LETTUCE, RADISH AND ONION SALAD
Remove the leaves from the stalk, discarding all wilted and unsightly
leaves. Wash and keep in cold water until crisp. Drain and dry on a
crash towel or cheese cloth. Place between leaves thin slices of round,
red radishes, sprinkle with finely sliced young green onions. Garnish
with radishes cut to resemble tulips. Serve with French Dressing.
APPLE PIE
5 tart apples.
1/2 cup sugar.
1/4 teaspoon nutmeg.
1/8 teaspoon salt.
1-1/4 tablespoons butter.
1 tablespoon lemon juice.
Grated rind 1/4 lemon.
PROCESS: Line a pie pan with Plain Paste. Wipe, pare, core and cut
apples in quarters, then in slices lengthwise. Pile them in lined pie
pan, heaping them well in center, leaving a half-inch space around edge
of pie. Mix sugar, nutmeg, salt, lemon juice, grated rind and turn over
apples. Dot over with bits of butter; wet edges and cover with top
crust; press and flute edges. Bake forty-five minutes in a moderate
oven.
PLAIN PASTE
1-1/2 cups flour.
1/2 teaspoon salt.
1/2 teaspoon baking powder.
1/4 cup Cottolene.
Ice Water.
PROCESS: Mix and sift flour, salt and baking powder. Rub in Cottolene
(reserving one and one-half tablespoons), with tips of fingers. Add just
enough ice water to form a soft dough, mixing it in with a knife. Turn
on a floured board and roll out in a thin sheet, spread lightly with
remaining Cottolene. Roll like jelly roll and cut in two pieces, having
one piece a trifle larger than the other. Chill. Then stand rolls on
end, press down with the hand and roll in circular piece to fit pie pan.
The larger piece is for the top crust. This recipe makes the exact
quantity of pastry for one medium-sized pie with two crusts. If desired,
omit baking powder.
COTTAGE CHEESE
Put two quarts thick sour milk in a milk pan, place it on the back of
range where it will not boil or simmer; allow it to remain there until
the curd has separated from the whey. Lay a double square of cheese
cloth over a bowl, turn in the milk, lift the edges and corners of
cloth, draw them together, tie with a piece of twine and hang it up to
drain. When quite dry, turn into a bowl; season with salt and mix with a
silver fork, add sweet cream until of the desired consistency. Serve
very cold with hot gingerbread.
[Sidenote: _September_
_Second Sunday_]
Menu
SUMMER SAUSAGE WITH
RIPE OLIVES AND DILL PICKLES
ROAST FILLET BEEF--MUSHROOM SAUCE
PARSLEY POTATOES BROILED TOMATOES
BANANA FRITTERS
PEPPER AND ONION SALAD
MOCK MINCE PIE CHEESE
ICED TEA
BUTTERMILK
* * * * *
SUMMER SAUSAGE (APPETIZER)
Cut summer sausage in very thin slices. Dispose them on a narrow platter
overlapping one another. Garnish with sprays of peppergrass or parsley.
Arrange thinly sliced dill pickles on either side of sausage, placing a
ripe olive here and there; radishes cut to resemble roses may also be
used. Serve as an appetizer.
ROAST FILLET OF BEEF
Trim a small fillet of beef weighing about four pounds into shape. Lard
the upper side and sprinkle with salt, pepper and dredge with flour.
Sprinkle small cubes of fat salt pork thickly over the bottom of a
dripping pan, set a wire trivet or rack on pork and lay meat on trivet.
Place in a very hot oven at first, to sear over surface. Baste every
five minutes for the first fifteen minutes, then several times after
during the cooking. If liked rare, it should cook thirty minutes; if
medium, allow thirty-five to forty minutes. Serve with Brown Mushroom
Sauce (see Page 167) using fat in dripping pan.
PARSLEY POTATOES
Wash, pare and cut potatoes in one-half inch cubes; there should be
three cups. Blanch by parboiling five minutes in boiling salted water;
drain. Melt one-third cup of butter in a frying-pan, add potatoes, and
cook over a slow fire until potatoes are soft and delicately browned.
Melt two tablespoons Cottolene in a sauce-pan, add a few drops onion
juice, one and one-half tablespoons flour, one-half teaspoon salt,
one-eighth teaspoon pepper; stir to a smooth paste and pour on slowly
one cup hot milk, stirring constantly. Remove from range and add one egg
yolk slightly beaten. Pour sauce over potatoes and sprinkle with finely
chopped parsley.
BROILED TOMATOES
Select four firm, smooth, ripe tomatoes. Wipe them and cut out the hard
center around the stem ends; then cut them in halves crosswise. Rub the
cut sides lightly with a clove of garlic and dip cut side in soft
butter. Sprinkle with salt, pepper and buttered crumbs, pressing the
crumbs into tomato with a broad knife. Arrange them in a well-greased
wire broiler and broil with skin side down over glowing coals or under a
gas flame until soft, using care that they do not scorch. Remove to hot
serving platter, drop a bit of butter on each and serve immediately.
Onion juice may be used in place of garlic.
BANANA FRITTERS
3 bananas.
1 cup bread flour.
2 teaspoons baking powder.
1/4 teaspoon salt.
1 tablespoon sugar.
1/4 cup cream or milk.
1 egg beaten very lightly.
1/2 tablespoon lemon juice.
1/2 tablespoon Sherry wine.
PROCESS: Sift dry ingredients together twice. To beaten egg add cream
and combine mixtures. Force bananas through a sieve and mix pulp with
lemon juice and sherry wine; add to batter, beat thoroughly, and drop by
tablespoonfuls into deep, hot Cottolene. Drain, sprinkle with powdered
sugar and serve with
ORANGE SAUCE
Make, a syrup by boiling one cup sugar with one-fourth cup water and two
shavings of orange rind, four minutes. Remove from range, lift out
orange peel, add one-half tablespoon butter and one tablespoon each of
orange and lemon juice and Sherry wine.
PEPPER AND ONION SALAD
Plunge a bright-red bell pepper (Ruby King) into boiling water, remove
immediately and rub off the outer "shiny" skin. Cover with ice water to
chill and become crisp. Cut a slice from the stem end and remove the
seeds and veins, then cut in rings as thin as possible. Cut one small
Spanish onion in very thin slices, separate the rings and "crisp" in ice
water. Drain and toss together both onion and pepper rings. Season with
salt, pepper, and pour over two tablespoons oil and one tablespoon
vinegar. Crush the pepper and onion into the dressing, then pile it in
nests of crisp lettuce heart leaves.
MOCK MINCE PIE
2 Uneeda biscuits, rolled fine.
1-1/2 cups sugar.
1 cup molasses.
1/4 cup lemon juice.
2 tablespoons brandy.
1 cup raisins seeded and shredded.
1/2 cup butter.
2 eggs well beaten.
Cinnamon, Cloves, and Nutmeg.
PROCESS: Mix ingredients in the order given. Add spices to taste. Line a
pie pan with Plain Paste, turn in mixture, wet edges and cover with top
crust made of Rich Paste; press and flute edges. Bake thirty-five
minutes in a moderate oven.
RICH PASTE
1-1/2 cups flour.
1/3 cup Cottolene.
3/4 teaspoon salt.
1/2 teaspoon baking powder.
Ice water.
PROCESS: Mix salt with flour, cut in Cottolene (except one tablespoon)
with a knife, moisten with cold water. Turn on a floured board, pat and
roll out, spread with tablespoon of Cottolene and dredge lightly with
flour, then roll sheet like a jelly roll; divide in two equal parts.
Roll out a trifle larger than pie tin.
[Sidenote: _September_
_Third Sunday_]
Menu
VEAL, SPANISH STYLE, (IN CASSEROLE)
STUFFED POTATOES--TURNIPS IN CREAM SAUCE
STEWED CORN AND TOMATOES
DRESSED ENDIVE
PEACH DUMPLINGS--SHERRY SAUCE
COFFEE
CIDER
* * * * *
VEAL, SPANISH STYLE, (IN CASSEROLE)
2 pounds veal, cut from leg.
1/3 cup fat salt pork or bacon.
3/4 cup fine, soft bread crumbs.
1 teaspoon salt.
1/8 teaspoon black pepper.
Few grains cayenne.
1 teaspoon chopped parsley.
2 cups cooked and strained tomato pulp.
1/2 green pepper finely chopped.
1/2 onion finely chopped.
1 egg slightly beaten.
Soda.
Worcestershire Sauce.
PROCESS: Remove all fat tissue and skin from veal; remove skin from
pork. Pass both through meat grinder twice, add crumbs and seasonings,
except tomato, onion and green pepper; mix thoroughly and bind together
with egg. Shape in balls the size of a small egg. Roll in flour and
sauté a rich brown in Cottolene made hot in an iron frying pan. Heat
tomato pulp, add one-eighth teaspoon soda, one-half teaspoon salt and
one-half tablespoon Worcestershire Sauce. Turn into a warm casserole,
add chopped pepper and onion. Dispose balls over sauce, rinse frying pan
with a little boiling water or Brown Stock and pour over balls. Cover
and let simmer in a moderate oven two hours. Serve from casserole, or
arrange on a hot platter and surround with a border of boiled rice
sprinkled with finely chopped parsley; place a spray of parsley in each
meat ball.
STUFFED POTATOES
Wash six medium-sized, smooth potatoes. Bake, and cut off a lengthwise
slice from each; scoop out potato with a spoon using care that the
shells are not broken. Pass through ricer, add two tablespoons butter,
season with salt and pepper, one-half cup hot milk or cream. Add two egg
yolks well beaten, then fold in the stiffly beaten whites. Refill shells
with this mixture, using pastry bag and rose tube or pile it lightly
with spoon (do not spread smoothly). Bake in a hot oven until potatoes
are well puffed and browned.
TURNIPS IN CREAM SAUCE
Wash, pare and cut purple-top turnips in one-fourth inch cubes. Cook in
boiling salted water until tender (from forty minutes to one hour).
Drain well and reheat in White Sauce using cream in place of milk in
sauce. (For Cream Sauce see Page 151.)
STEWED CORN AND TOMATOES
Cut the corn from six ears of tender, sweet, green corn; scrape the cobs
with back of knife. Cook until tender in as little water as possible,
then add an equal quantity of stewed tomatoes. Add one-third cup butter
and one tablespoon sugar. Season with salt and pepper, heat to boiling
point and turn into hot serving dish.
DRESSED ENDIVE
Marinate the bleached leaves of crisp endive with French Dressing,
adding one and one-half tablespoons finely chopped chives and one-half
tablespoon Nasturtium seed cells finely chopped, to the dressing just
before pouring over Endive.
PEACH DUMPLINGS
2 cups flour.
4 teaspoons baking powder.
1/2 teaspoon salt.
1-1/2 cups granulated sugar.
2 tablespoons Cottolene.
7/8 cup cream.
Peaches.
2-1/2 cups cold water.
PROCESS: Mix and sift flour, baking powder and salt; rub in Cottolene
with tips of fingers, add cream gradually, cutting it in with a knife.
Turn on a floured board, knead slightly, pat and roll out to one-half
inch thickness. Shape with a large biscuit cutter. Pare juicy, ripe
peaches, cut in halves lengthwise, remove stones, cut in quarters and
place three-quarters of a peach on each circle of dough, enclose them,
pressing the edges together. Place in a buttered, granite dripping pan
one and one-half inches apart, sift sugar around dumplings and pour cold
water over sugar. Bake in a hot oven twenty minutes, basting three
times. Serve with Hard or
SHERRY SAUCE
3 tablespoons butter.
1/2 cup sugar.
2 egg yolks well beaten.
3/4 cup cream.
3 tablespoons sherry wine.
Few grains salt.
1/8 teaspoon nutmeg.
PROCESS: Cream butter, add sugar, egg yolks, salt and gradually the
cream, stirring constantly. Cook over hot water until mixture coats the
spoon; add sherry and beat again. Turn in a sauce boat and sprinkle with
nutmeg.
[Illustration]
[Sidenote: _September_
_Fourth Sunday_]
Menu
TOMATO SOUP
FRIED CHICKEN--CREAM GRAVY
BAKED POTATOES CORN FRITTERS
CAULIFLOWER SALAD
PEACH CAKE WITH CREAM
COFFEE
* * * * *
TOMATO SOUP
(For recipe see Page 40.)
FRIED CHICKEN
Dress, clean and disjoint two chickens. Rub chicken over with a half
lemon cut in half lengthwise, sprinkle with salt, pepper and dredge with
flour. Sauté in hot Cottolene until richly browned, turning often.
Reduce heat, cover and let cook slowly until tender. It may be necessary
to add a little moisture (about 1/4 cup of hot stock or water). Remove
to serving platter and surround with Corn Fritters. Pass Cream Gravy.
CREAM GRAVY
1/4 cup butter.
1 slice onion.
1/4 cup flour.
1-1/2 cups well-seasoned chicken stock.
1/2 cup hot cream.
1/2 teaspoon salt.
1/8 teaspoon pepper.
PROCESS: Cook butter in a sauce-pan with onion until onion is delicately
browned. Remove onion, add flour mixed with seasonings; stir to a smooth
paste and brown lightly. Add hot stock gradually, stirring constantly.
Add hot cream and beat until smooth and glossy. The color of this sauce
is that of Café au Lait.
CORN FRITTERS
2 cups grated corn.
1/4 cup milk.
1-1/3 cup flour.
2 teaspoons sugar.
1/3 cup melted butter.
1 teaspoon salt.
1/8 teaspoon pepper.
3 eggs well beaten.
PROCESS: Mix corn, milk, flour, sugar and salt, add eggs. Drop by
tablespoonfuls on a hot well-greased griddle and cook as griddle cakes
until browned on one side; then turn and brown the other side.
CAULIFLOWER SALAD
Marinate a prepared cauliflower (see recipe on Page 95) with French
Dressing, to which add one tablespoon finely chopped chives. Dispose in
a nest of peppergrass, water cress, endive or lettuce heart leaves.
Sprinkle with grated Edam cheese.
PEACH CAKE WITH SWEETENED CREAM
2 cups flour.
4 teaspoons baking powder.
1/2 teaspoon salt.
3 tablespoons Cottolene.
3/4 cup rich milk.
5 peaches.
Sultana raisins.
Mace and sugar.
PROCESS: Mix and sift the first three ingredients. Rub in Cottolene with
tips of fingers, add milk, mixing it in with a knife. This dough must be
soft enough to spread in a shallow, well-buttered pan to the depth of
one inch. (Add more milk if necessary.) Pare ripe, juicy peaches; cut in
halves lengthwise, remove stones and press halves into dough (cut side
up) in parallel rows, leaving a little space between rows. Brush peaches
over with melted butter, sprinkle with raisins, granulated sugar and
lightly with mace. Serve hot with Hard Sauce, or with cream sweetened
and flavored with nutmeg.
_October_
_Oh! You who have been a-fishing
will endorse me when I say,
That it always is the biggest fish
you catch that gets away._
--_Eugene Field._
[Illustration]
[Sidenote: _October_
_First Sunday_]
Menu
SHRIMP COCKTAILS
POTATO SOUP--CROUTONS
BOILED COD--EGG SAUCE
BOILED POTATOES--SCALLOPED TOMATOES
PICKLED BEETS
STEAMED PEACH PUDDING--VANILLA SAUCE
AFTER-DINNER COFFEE
* * * * *
SHRIMP COCKTAILS
Allow one-fourth cup shrimps broken in pieces for each Cocktail. Season
with two tablespoons each tomato catsup, Sherry wine, one tablespoon
lemon juice, a few drops Tobasco Sauce, one-fourth teaspoon finely
chopped chives and salt to taste. Serve thoroughly chilled in Cocktail
glasses.
POTATO SOUP
4 cups potatoes.
1 large purple-top turnip.
3 cups boiling water.
3-1/2 cups scalded milk.
1 onion sliced.
1/4 cup butter.
1/3 cup flour.
2 teaspoons salt.
1/8 teaspoon pepper.
1/2 cup hot cream.
Parsley.
PROCESS: Wash, pare and cut potatoes in one-fourth inch slices. Wash,
pare and cut turnip the same. Cover with boiling water and cook ten
minutes; drain, add onion and three cups boiling water. Cook until
vegetables are tender; drain and reserve water. Rub vegetables through
strainer, add water, add milk. Reheat and bind with butter and flour
cooked together. Add hot cream and seasonings. Turn into hot tureen and
sprinkle with finely chopped parsley.
BOILED FRESH COD
Wash and wipe a four-pound cut of fresh cod. Tie it loosely in a piece
of cheese cloth just large enough to cover fish. Place on a trivet in a
kettle, cover with boiling water, and add three slices onion, three
slices carrot, one spray parsley, a bit of bay leaf, three cloves, a
tablespoon salt and one-half cup vinegar. Bring quickly to the boiling
point, then reduce heat and simmer gently from twenty to thirty minutes.
Hard boiling breaks up the flakes of fish and toughens the fibre. Drain
from liquor, place fish on serving platter, remove the skin and pour a
few spoonfuls of Egg Sauce over the fish and the remainder around it.
Sprinkle finely chopped parsley over all, and garnish with hard-cooked
eggs cut to resemble pond lilies.
EGG SAUCE
4 tablespoons butter.
3 tablespoons flour.
1 cup boiling water.
1/2 cup hot cream.
1/2 teaspoon salt.
1/8 teaspoon pepper.
4 hard-cooked eggs.
Parsley finely chopped.
PROCESS: Melt one-half the butter in a sauce-pan, add flour mixed with
seasonings, pour on slowly hot water, stirring constantly. Boil five
minutes, then add remaining butter in small bits. Continue stirring. Add
hot cream and two eggs chopped moderately. Garnish with remaining eggs.
Pour sauce around fish and sprinkle with parsley.
BOILED POTATOES
Wash, scrub and pare one dozen medium-sized potatoes. If old, let them
stand in cold water for several hours before paring, to freshen them.
Cover with cold water, heat to boiling point, cover and boil fifteen
minutes, then add salt, replace cover and cook until potatoes are soft
(about fifteen minutes longer). Drain perfectly dry and shake the
potatoes in a current of cold air. Place sauce-pan in a warm place,
cover with a crash towel until ready to serve. Serve as soon as
possible, if you would have a mealy potato.
SCALLOPED TOMATOES