1.--Stewed Breast of Lamb.
Cut a breast of lamb into small pieces, season, and stew until tender in
enough gravy to cover the meat. Thicken the sauce, flavor with a
wine-glass of wine, pile in the centre of a platter and garnish with
green peas.
2.--Chicken Creams.
Chop and pound 1/2 a lb. of chicken and 3 ozs. of ham; pass this through
a sieve, add 1 oz. of melted butter, 2 well-beaten eggs, and 1/2 a pint
of cream, which must be whipped; season with pepper and salt. Mix all
lightly together, put into oiled moulds and steam fifteen minutes, or if
in one large mould half an hour.
3.--Herring's Roes on Toast.
Have rounds of toast buttered and seasoned with salt and pepper, on each
piece place 1/2 the soft roe of a herring which has been slightly fried
and on the top of this a fried mushroom. Serve very hot.
4.--French Omelet.
For a very small omelet beat 2 whole eggs and the yokes of two more
until a full spoonful can be taken up. Add 3 tablespoonfuls of water,
1/4 of a teaspoonful of salt, and a dash of pepper, and when well mixed
turn into a hot omelet pan, in which a tablespoonful of butter has been
melted, lift the edges up carefully and let the uncooked part run under.
When all is cooked garnish with parsley.
5.--Cheese Ramequins.
Melt 1 oz. of butter, mix with 1/2 oz. of flour, add 1/4 of a pint of
milk, stir and cook well. Then beat in the yolks of two eggs, sprinkle
in 3 ozs. of grated cheese, add the well-beaten whites of three eggs.
Mix in lightly and put in cases. Bake a quarter of an hour.
6.--Scotch Collops.
Cut cold roast veal into thin slices, and dust over them a little mace,
nutmeg, cayenne, and salt, and fry them in a little butter. Lay on a
dish and make a gravy by adding 1 tablespoonful of flour, 1/4 of a pint
of water, 1 teaspoonful of anchovy sauce, 1 tablespoonful of lemon
juice, 1/4 of a teaspoonful of lemon peel, 3 tablespoonfuls of cream,
and 1 of sherry. Let boil up once and pour over the meat. Garnish with
lemon and parsley.
7.--Orange Salad.
Slice 3 sweet oranges, after removing the skin and pith, make a dressing
with 3 tablespoonfuls of olive oil, a tablespoonful of lemon juice, and
a pinch of salt. Serve on lettuce leaves.
8.--Oyster Potpie.
Scald one quart of oysters in their own liquor. When boiling take out
the oysters and keep them hot. Stir together a tablespoonful of butter
and two of flour, and moisten with cold milk. Add two small cups of
boiling water to the oyster liquor, season with salt and pepper, and
stir in the flour mixture, and let it cook until it thickens like cream.
Make a light biscuit dough and cut out with a thimble. Drop these into
the boiling mixture, cover the saucepan and cook until the dough is
done. Put the oysters on a hot dish and pour biscuit balls and sauce
over them.
9.--Chicken Cutlets.
Chop cold chicken fine; season with onion-juice, celery salt, pepper,
and chopped parsley. For 2 cupfuls allow a cupful of cream or rich milk.
Heat this (with a bit of soda stirred in) in a saucepan, and thicken
with a tablespoonful of butter rubbed in, one of corn-starch, stirred in
when the cream is scalding. Cook one minute, put in the seasoned
chicken, and cook until smoking hot. Beat two eggs light; take the
boiling mixture from the fire and add gradually to these. Pour into a
broad dish or agate-iron pan and set in a cold place until perfectly
chilled and stiff. Shape with your hands, or with a cutter, into the
form of cutlets or chops. Dip in egg, then in cracker-crumbs. Set on the
ice an hour or two and fry in deep boiling fat. Send around white sauce
with them.--From "The National Cook Book," by Marion Harland and
Christine Terhune Herrick.
10.--Cocoanut Ice Cream.
Put 1 pint of milk over the fire in a double boiler with the grated
yellow rind of a lemon and three well-beaten eggs. Stir until the
mixture begins to thicken. Remove from the fire; add a cup and a half of
sugar, and 1 qt. of cream. Then add a grated cocoanut. Stir until the
custard is cold, add the lemon juice and freeze.
11.--Loaf Corn Bread.
Mix together 2 cupfuls of corn-meal, 1 cupful of flour, 1 teaspoonful of
salt, and 2 of baking powder. Beat together 3 eggs until thick and
light. Add 2-1/2 cupfuls of milk and stir into the dry mixture, adding 2
tablespoonfuls of sugar, and 2 tablespoonfuls of melted butter, and
beating well until the batter is smooth. Grease the pans well, or it
will stick. Have the batter a little more than 2 inches deep in the pans
and bake in a hot oven for about half an hour.--"Table Talk," Phila.
12.--Beef Ragout.
Cut cold roast beef into large slices. Put it into a saucepan with 2
slices of onion, salt and pepper. Pour over it 1/2 a pt. of boiling
water and add 3 tablespoonfuls of soup stock. Stew gently until cooked.
13.--Curried Rice.
Boil 1 cup of rice rapidly for half an hour, drain in a colander and
stand in the oven for a few minutes to dry out the rice. Put 2
tablespoonfuls of butter and a slice of onion into a saucepan. Stir
until the onion is a golden brown, add a tablespoonful of flour. (Take
out the slice of onion.) Stir until smooth, then add a teaspoonful of
curry powder, bring to a boil, add salt. Pour over the rice and serve
hot.
14.--Tapioca Soup.
One qt. of veal or chicken broth, 1 pt. of cream or milk, 1 onion, a
little celery, 1/3 of a cupful of tapioca, 2 cupfuls of cold water, 1
tablespoonful of butter, a small piece of mace, salt and pepper. Wash
and soak the tapioca over night. Cook it in the broth for an hour. Cook
milk, onion, mace and celery together for 15 minutes, then strain into
the tapioca and broth; add the butter, salt and pepper.
15.--Haddock Roes and Bacon.
Haddock roes are much cheaper than shad roes, and are very nice prepared
in this way. Soak for an hour in water and lemon juice, then parboil in
salt and water for ten minutes. Fry brown in a little lard and butter
mixed. Fry the bacon in a separate pan until brown, remove from the pan
and put it in the oven for a few minutes to crisp it. Put the roes in
the centre of a hot platter and garnish the bacon around it.
16.--Rice Moulds.
Wash a teacupful of rice in several waters, put it into a saucepan and
just cover with cold water, and when it boils, add two cupfuls of milk,
and boil until it becomes dry; put it into a mould and press it well.
When cold serve with a garnish of preserves around it or with a boiled
custard.
17.--English Muffins.
Scald 1 pt. of milk and add 1 oz. of butter and let cool; when cool add
1/4 of a yeast cake, a teaspoonful of salt and three cups of flour, beat
well, cover and let rise about two hours. When light, add sufficient
flour to make a soft dough; work lightly and divide into small balls;
put each one into a well-greased muffin ring and let rise again. Then
bake on a hot griddle. When ready to eat tear them open and butter.
18.--Minced Veal and Macaroni.
Mince 3/4 of a lb. of cold veal and 3 ozs. of ham, wet with 1
tablespoonful of gravy. Season with salt and pepper, a little nutmeg, a
quarter of a lb. of bread crumbs and a well-beaten egg. Butter a mould
and line it with some boiled macaroni. Mix more macaroni with the veal
mixture, fill the mould, put a plate on it and steam for 1/2 an hour.
Turn out carefully, pour a good brown gravy _around_ it.
19.--Baked Beans and Tomato Salad.
Stir 3 tablespoonfuls of vinegar very gradually into 6 tablespoonfuls of
oil and a dash of paprika. Add salt, if the beans have not been
seasoned. The oil and vinegar will not unite perfectly. Pour gradually
over a pint of cold baked beans such portions of the dressing as they
will absorb, toss together and arrange on a serving dish. Make a border
of sliced tomatoes around the beans and over these pour the rest of the
dressing.--Janet Hill in "Boston Cooking School Magazine."
20.--Tomato Croquettes.
Stew together for 20 minutes 1/2 a can of tomatoes, 1 tablespoonful of
chopped onion, 1 sprig of parsley, 1/2 a bay leaf, 4 cloves and enough
salt and pepper to season highly. Rub through a sieve. In a clean
saucepan melt together 2 tablespoonfuls of butter and 5 tablespoonfuls
of flour. Add 2 cupfuls of the strained tomato and stir and cook for ten
minutes. Take from the fire and set aside until cold. Flour the hands
and carefully mould into small croquettes. Dip each into slightly beaten
egg and roll in fine bread crumbs. Let stand for 20 minutes, then repeat
the dipping and rolling in crumbs. Fry at once in very hot fat and drain
on unglazed paper.--"Table Talk," Phila.
21.--Eggs on Rice.
Cover a platter an inch deep with hot well-boiled rice, to which has
been added 1 tablespoonful of melted butter. On this serve six
well-poached eggs. Garnish with parsley.
22.--Baked Celery.
Parboil a bunch of celery, using only the stalks; cut into two inch
lengths, put them into a baking dish. Rub smooth 2 tablespoonfuls of
butter and 2 of flour, then beat in the yolks of 3 eggs; stir this into
1 qt. of veal stock and pour it over the celery, cover with grated bread
crumbs and dust the top with grated cheese.
23.--Stewed Steak and Oyster Sauce.
Wash 1 pt. of small oysters in a little water, drain into a saucepan and
put this water on to heat. As soon as it comes to a boil skim and set
back. Put 3 tablespoonfuls of butter into a frying pan and when hot, put
in 2 lbs. of round steak; cook ten minutes. Take out the steak and sift
1 tablespoonful of flour into the butter, stir until browned. Add the
oyster liquor and boil 1 minute, season; put back the steak, cover and
simmer 1/2 an hour, then add the oysters and 1 tablespoonful lemon
juice. Boil for 1 minute and serve.
24.--Barley Stew.
Cut 1/2 a lb. of cold meat into dice; wash 1/4 of a cupful of barley,
chop 2 onions very fine, put all into a saucepan and dredge with flour,
season with salt and pepper. Add a qt. of water and simmer about 2
hours. Pare and slice 5 potatoes, add them to the stew and simmer an
hour longer.
25.--Bread Omelet.
Beat 3 eggs separately. To the yolks add 1/2 a cup of milk, pinch of
salt, pepper and 1/2 a cup of bread crumbs. Cut into this very carefully
the well beaten whites; mix lightly. Put 1 tablespoonful of butter into
a frying pan; and as soon as it is hot turn in the mixture. Set it over
a good fire, being careful not to burn. When half done, set the pan in
the oven for a few minutes to set the middle of the omelet. Turn onto a
hot platter and serve.
26.--Calf's Liver Fried in Crumbs.
Wash and parboil slices of liver, then roll each piece, in crumbs, then
in beaten egg, then in crumbs again. Fry in hot lard.
27.--Toad in a Hole.
Cut 1 pt. of meat into 1 inch pieces and put them into a greased baking
dish. Beat 2 eggs very light, add to it 1 pint of milk and pour it
gradually into 6 tablespoonfuls of flour, beating all the time. Strain,
add salt and pepper and pour it over the meat. Bake an hour and serve at
once.
28.--Shrimp Salad.
Shell 1 can of shrimps, arrange on lettuce leaves, serve with French
dressing.
29.--Creamed Corn Beef.
Scald 1 pt. of milk with slice of onion and stalk of celery. Stir into
this 1/4 of a cup each of butter and flour creamed together, let cook 15
minutes, stirring until thickened and then occasionally add a dash of
paprika and strain over 1 pt. of cold cooked corn beef, cut into cubes.
Turn into a pudding dish and cover with half a cup of cracker crumbs,
mixed with 3 tablespoonfuls of melted butter. Set into the oven to
reheat and brown the crumbs.--Janet M. Hill in "Boston Cooking School
Magazine."
30.--Potted Beef.
Take the outside slices left from boiled or braised beef, cut up into
small pieces and pound it thoroughly with a little butter in a mortar;
add salt, pepper and a little powdered mace. Mix thoroughly. Put it into
jelly glasses, pour a coating of clarified butter over the top. Cover
with paper until wanted.
31.--Carolina Philpes.
One gill of rice, boiled soft; when cold, rub it with a spoon. Moisten
with water a gill of rice flour, and mix it with the rubbed rice. Beat 1
egg, very light, and stir in. Bake on a shallow tin plate, split and
butter while hot.