1.--Oyster Loaf.
Take a loaf of bread, cut off the crusts, dig out the centre, making a
box of it, brush it all over with melted butter and put into the oven to
brown. Fill with creamed oysters, cover the top with fried bread crumbs,
put into the oven for a minute and serve. Garnish with parsley.
2.--Broiled Sweetbreads.
For these use veal sweetbreads. Wash and parboil them and cut in half
lengthwise. When cold, season with salt and pepper, and pour over them a
little melted butter. Broil over a clear fire about 5 minutes. Serve
with melted butter and chopped parsley poured over them.
3.--Liver and Onions.
Take 1 lb. of liver, cover it with boiling water and let it stand for
five minutes, then cut it into dice. Into a frying pan put 3 slices of
fat bacon and fry. When the fat is fried out add the liver and 4 onions,
sliced thin; cook until done. Add a tablespoonful of flour, salt, and
pepper. Mix well and serve.
4.--Broiled Beef and Mushroom Sauce.
Stew 1/2 a can of mushrooms in 1 oz. of butter, salt, and cayenne
pepper. Have ready mashed potatoes. Put them in a mound in the centre of
a hot dish; make a hole in the centre, pour in the mushrooms, lay
against the outside of the mound slices of cold roast beef.
5.--Kornlet Omelet.
Melt 1 tablespoonful of butter; cook in this 1 tablespoonful of flour,
1/4 of a tablespoonful each of salt and pepper, then add gradually 1/2 a
cup of kornlet. When the mixture boils, remove from the fire and stir in
the yolks of three eggs beaten until thick, then fold in the whites of
the eggs beaten dry. Turn into an omelet pan, in which two
tablespoonfuls of butter have been melted. Spread evenly in the pan and
let cook until "set" on the bottom, then put into the oven. When a knife
cut down into the omelet comes out clean, score across the top at right
angles to the handle of the pan. Fold and turn onto a heated
dish.--Janet M. Hill, in "Boston Cooking School Magazine."
6.--Liver Rolls.
Have 1/2 a lb. of calf's liver cut in thin slices, parboil for 5
minutes, wipe each piece dry, lay a thin slice of bacon on each slice of
liver, season with salt and pepper, roll up and fasten with a wooden
toothpick, dredge with flour and fry until done in bacon fat or
drippings. When done take out the rolls and thicken the gravy with a
little brown flour. If there is not gravy enough add a little boiling
water. A teaspoonful of mushroom catsup added to the gravy is an
improvement or a squeeze of onion juice.
7.--A Box of Chestnuts.
Shell 1 qt. of chestnuts and cover with boiling water; leave them for
fifteen minutes, then rub off the brown skins. Put them into a
saucepan, cover them with soup stock and let them boil 1/2 an hour; when
done, drain. Save the stock. Into a frying pan put 1 tablespoonful of
butter and when melted add 1 of flour; cook until browned, then add the
stock and stir until it boils; add salt and pepper to taste. Lay the
chestnuts in a box made of fried bread and pour the sauce over.
To make the box, take a loaf of bread, cut off the crust and leave the
sides as smooth as possible. Cut out the centre, leaving a box shaped
piece. Fry this in deep fat.
8.--Curried Hare.
Clean and cut the hare or rabbit as for fricassee. Simmer slowly in just
enough water to cover, add a thickening of 1 tablespoonful each of
butter and flour, season with salt, pepper, and 1 tablespoonful of curry
powder.
9.--Scrambled Eggs with Shad Roes.
When you have shad for dinner scald the roes ten minutes in boiling
water (salted), drain, throw into cold water, leave them there three
minutes, wipe dry, and set in a cold place until you wish to use them.
Cut them across into pieces an inch or more wide, roll them in flour,
and fry to a fine brown. Scramble a dish of eggs, pile the roes in the
centre of a heated platter, and dispose the eggs in a sort of hedge all
around them.--From "The National Cook Book," by Marion Harland and
Christine Terhune Herrick.
10.--Chicken in Celery Sauce.
Take the roots of a bunch of celery, clean and cut it into small pieces,
put them into a saucepan and cover with cold water, about a pint, stew
slowly and when tender put through a vegetable press. Into a saucepan
put 1 tablespoonful each of flour and butter. When melted and rubbed
smooth add 1/2 a cup of milk and the celery. Stir well and when it boils
add salt and pepper. Have 1 pt. of cold chicken cut into dice, and add
them to the boiling sauce when all is hot. Serve with toast points.
11.--Fig Ice Cream.
Put 3-1/2 cupfuls of milk in a double boiler and as soon as it comes to
a boil stir in two tablespoonfuls of corn-starch that has been mixed
with 1/2 a cupful of cold milk. Cook for ten minutes. Beat together 3
eggs and a cup and a half of sugar. Pour the cooked corn-starch and milk
on this, stirring all the time. Put back again on the fire, and add 1
tablespoonful of gelatine which has been dissolved in 4 tablespoonfuls
of cold water. Cook three minutes. Set away to cool. When cold add 1 pt.
of cream and 1 tablespoonful of vanilla and freeze. When the mixture has
been freezing for ten minutes, take off the cover and add 2 cupfuls of
chopped figs. Cover again and freeze hard.
12.--Souffle Biscuit.
Rub 4 ozs. of butter with a qt. of wheat flour, add a little salt. Make
it into a paste with 1/2 a pt. of milk. Knead it well: roll it as thin
as paper. Cut it out with a tumbler, and bake brown.
13.--Fish Chowder.
Put 1/4 of a lb. of bacon into a frying pan with 1 onion sliced; fry a
light brown. Into a saucepan put a layer of potatoes, a layer of fish,
then a few slices of the onion and bacon, then season. Continue until
all has been used. Add 1 qt. of water, cover and let simmer 20 minutes
without stirring. In a double boiler put 1 pt. of milk and break into it
6 water crackers; let it stand a few minutes then add to the chowder.
Let it boil up once and serve. Use 3 lbs. of chopped fish and 3 potatoes
for this.
14.--Cold Duck and Chestnut-Border.
Arrange slices of cold duck on a platter. Shell and blanch 1 qt. of
chestnuts, then boil until soft, drain and put them through a colander.
Add a tablespoonful of butter, salt and pepper to taste, arrange around
the cold duck. Garnish with olives or bits of red currant jelly.
15.--Oysters with Madeira Sauce.
Into a saucepan put 2 tablespoonfuls of butter and 1 of flour, 1/2 a cup
of milk, a teaspoonful of salt and a dash of cayenne. Stir until smooth,
then add 25 oysters that have been washed and drained. When cooked take
from the stove and add 2 tablespoonfuls of Madeira wine.
16.--Chicken Fritters.
Season well, pieces of cold roast chicken. Make a fritter batter, stir
the pieces in. Drop by spoonfuls into boiling fat. Lemon juice added to
the seasoning is an improvement.
17.--Baked Rice Cake.
One pt. of cold boiled rice, mixed with a cup of cold milk, 1 egg, about
1/2 a pt. of flour just sufficient to hold it together. Put into a deep
pan and bake 1/2 an hour.
18.--Cheese and Tomato Rarebit.
(Chafing Dish.)
Put a tablespoonful of butter in the blazer and let the melted butter
run over the bottom. Then add 2 cups of cheese grated or cut into dice.
Stir until melted, then add the yolks of 2 eggs, beaten and diluted with
1/2 a cup of tomato purée, 1/4 of a teaspoonful each of soda, salt, and
paprika. Stir constantly until the mixture is smooth, then serve on
bread toasted upon but one side.--Janet M. Hill in "Boston Cooking
School Magazine."
19.--Onion Souffle.
Cook 3 tablespoonfuls of flour in four of butter; add 1/2 a cup of
milk, season with salt and pepper. Mix this with 1 cupful of cooked
onions put through a sieve; add three eggs beaten very light. Turn into
a baking dish and stand in a pan of hot water. Bake 1/2 an hour.
20.--Hungarian Chicken.
Joint a fowl as for fricassee; put it on the fire in enough cold water
to cover it; bring it to a boil slowly, and cook until tender. Unless
the chicken is quite young this should require from 2 to 3 hours. When
it has been simmering about an hour put in a sliced onion, 2 stalks of
celery, 3 sprigs of parsley, and a teaspoonful of paprika. When the
chicken is done, arrange it in a dish, add to the gravy salt to taste
and the juice of 1/2 a lemon and pour it over the chicken.--From "The
National Cook Book," by Marion Harland and Christine Terhune Herrick.
21.--Bean Croquettes.
Soak 1 qt. of white soup beans over night. In the morning, drain, cover
with fresh cold water, bring to a boil, drain, and cover with 1 qt.
boiling water; boil slowly for about an hour. When the beans are tender
press through a sieve then add 1 tablespoonful of vinegar, 2 of
molasses, 2 of butter, salt and cayenne to taste, let the mixture get
cold, when form into croquettes, dip in egg and in bread crumbs and fry
in boiling fat.
22.--Potato Balls.
Beat the yolks of 2 eggs and add them to 2 cups of mashed potatoes, then
add 1 tablespoonful of chopped parsley, a teaspoonful of onion juice, 2
tablespoonfuls of cream or milk, 1 tablespoonful of butter; mix well,
form into small balls, and egg and bread crumb them. Fry in deep fat.
23.--Bologna Sandwich.
Take off the skin from a bologna sausage. Rub to a paste. Spread slices
of rye bread with butter and if liked, a little French mustard, then a
layer of the bologna. Put two slices together.
24.--Breaded Ham Saute.
Cut cold boiled ham into rather thick slices, cover with a mixture of
pepper, olive oil, and mustard; dip in egg, then in cracker crumbs and
set in a cold place. Fry slices of fat bacon or pork crisp, take them
out and put the breaded ham into the hissing fat. Turn when the lower
side is brown and cook the upper. Garnish with hard-boiled eggs cut in
slices, serving a slice upon each portion of ham.--From "The National
Cook Book," by Marion Harland and Christine Terhune Herrick.
25.--Potato Stew.
Peel and slice 8 large potatoes. Into a deep saucepan put 3 slices of
salt pork cut into small pieces, fry them, and then add the potatoes
with salt, pepper, and 1 large peeled tomato, sliced, cover with water
and let cook until the potatoes are done.
26.--Codfish Hash.
Freshen 1 pt. of salt codfish, add to it 1 qt. chopped, boiled potatoes,
mix well, cut three slices of salt pork in very small pieces and fry
brown; remove half the pork and add the fish and potatoes to the
remainder; let it stand and steam five minutes without stirring; be
careful not to let it burn; then add 1/3 cup of milk, and stir well. Put
the remainder of the pork around the edge of the pan, and a little
butter over it; simmer slowly for 1/2 an hour, until a brown crust is
formed, then turn on a platter and serve.
27.--Sugared Sweet Potatoes.
Boil 6 sweet potatoes, peel them, and let them get cold, then cut in two
lengthwise; lay them with the rounded side down in a baking dish, put a
bit of butter and salt and pepper on each piece. Sprinkle granulated
sugar over all and put in a quick oven to brown for 1/2 an hour.
28.--Cracker Custard.
Take a dozen milk crackers, break them up in small pieces and put into a
pudding dish. Heat 1 qt. of milk, until boiling, sweeten and flavor to
taste with vanilla, lemon or orange, and stir into it three well-beaten
eggs. Take the milk from the fire at once and pour over the broken
crackers. When cool stand on the ice and serve icy cold.