1.--Veal Mould.
Boil 3 eggs, cut in slices crosswise and line the bottom and sides of a
mould. Place in the mould alternate layers of thin slices of cold veal
and ham. Cover with stock well boiled down. Set into the oven for 1/2 an
hour; when cold turn out of mould and garnish with parsley.
2.--Halibut Rechauffe.
Cut an onion into a saucepan, add a cup of water, a little mace and
parsley. When thoroughly boiled, add 1 cup of cream or milk, 1 small
spoonful of butter, 1 tablespoonful of flour, and strain all through a
sieve. Take cold halibut, remove the bones and skin, and flake it,
butter a dish and put in a layer of fish then one of the dressing,
alternately, until the dish is full. Put grated bread crumbs on top and
bake half an hour.
3.--Yorkshire Pork Pie.
Chop lean pork somewhat coarsely; butter a pudding dish and line with
good paste; put in the pork interspersed with minced onion and hard
boiled eggs, cut into bits and sprinkle with pepper, salt, and powdered
sage. Now and then dust with flour and drop in a bit of butter. When all
the meat is in, dredge with flour and stick small pieces of butter quite
thickly all over it. Cover with puff paste, cut a slit in the middle of
the crust and bake 1/2 an hour for each lb. of meat. When it begins to
brown, wash the crust with the white of an egg. It will give a fine
gloss to it.--From "The National Cook Book," by Marion Harland and
Christine Terhune Herrick.
4.--Coffee Fritters.
Cut stale bread into finger-shaped pieces, mix 3/4 of a cup of coffee
infusion, 2 tablespoonfuls of sugar, 1/4 of a teaspoonful of salt, 1 egg
slightly beaten, and 1/4 of a cup of cream. Dip the pieces of bread into
the liquid and "egg and bread crumb," and fry in deep fat. Drain on soft
paper at the oven door. Serve at once, with sauce.--Janet M. Hill, in
"Boston Cooking School Magazine."
COFFEE SAUCE.--Scald 1-1/2 cups of milk, half a cup of ground coffee,
and let stand 20 minutes. Strain and add the infusion slowly to 1/3 of a
cup of sugar, mixed with 3/4 of a tablespoonful of arrowroot and a few
grains of salt. Cook 5 minutes. Serve hot.--"Boston Cooking School
Magazine."
5.--Finnan-haddie.
Wash the fish thoroughly, soak 1/2 an hour in cold water, skin side up;
then cover with boiling water and let stand 5 minutes. Drain carefully,
then remove the skin and bone. Put the flaked fish into a buttered
serving dish and pour over it white sauce equal in quantity to that of
the fish; cover with buttered crumbs and bake in a hot oven long enough
to brown the crumbs.--Janet M. Hill, in "Boston Cooking School
Magazine."
6.--Roast Pigeons with Bread Sauce.
Stuff the pigeons with ordinary force meat. Roast and serve around a
pyramid of baked tomatoes, and serve with the following sauce.
SAUCE.--Simmer three small onions, sliced, in 1/2 a pint of milk for an
hour. Take out the onions, put in grated bread, a small lump of butter,
pepper, salt, a dessertspoonful of chopped parsley, 1 chili and 1
anchovy (washed and boned) shredded fine. Make it the consistency of
bread sauce.
7.--Oyster Chartreuse.
Boil and mash fine 6 potatoes, add a cupful of milk, salt and pepper to
taste, a little butter, and the whites of 4 eggs beaten to a stiff
froth. Have a plain mould well buttered and sprinkle the bottom and
sides with bread crumbs. Line the mould with the potatoes and let stand
for a few minutes. Put a slice of onion and 1 pt. of cream or milk to
boil. Mix two tablespoonfuls of flour with a little cream or milk, and
stir into the boiling cream. Season well with salt and pepper and cook
eight minutes. Let the oysters come to a boil in their own liquor, skim
them out and add to the cream, take out the piece of onion. Season and
turn carefully into the mould. Cover with mashed potato, being careful
not to add too much at once. Bake 1/2 an hour. Take from the oven about
ten minutes before dishing and let it cool a little. Then place a large
dish over the mould and turn out carefully. Caution should be taken that
every part of the mould has a thick coating of the potato, and when the
covering is put on, no opening is left for the sauce to escape.
8.--Potatoes au Gratin.
Slice eight boiled potatoes, and put a layer of them in a buttered
baking dish; make a white sauce with 1 tablespoonful each of butter and
flour and a cup of milk; season with cayenne and salt; cover the layer
of potatoes with a layer of sauce, and so continue until the dish is
full. Sprinkle the top with bread crumbs and grated cheese; bake about
20 minutes.
9.--Mutton Kidneys.
Cut some mutton kidneys, open down the centre, do not separate them;
peel, and pass a skewer across them to keep them open, season and dip
them in melted butter, broil over a clear fire, doing the cut side
first; remove the skewers; have ready a little butter mixed with some
chopped parsley, salt, pepper and a little lemon juice and a dash of
nutmeg; put a small piece of this butter in the centre of each kidney
and serve hot.
10.--Beefsteak and Kidney Pudding.
Cut 2 lbs. of round steak into small pieces and slice one beef kidney.
Line a deep dish with suet crust, leaving a small piece of crust to
overlap the edge, then cover the bottom with a portion of the steak and
kidney, season with salt and pepper, then add more steak and kidney,
season again. Put in sufficient stock or water to come to within 2
inches of the top of the dish. Moisten the edges of the crust with cold
water, cover the pudding over, press the two crusts together that the
gravy may not escape and turn up the overhanging paste. Steam for 3 or 4
hours.
11.--Hot Pot.
Cut nice pieces of cold pork and put them into a deep pan. (If there are
bones put them on to simmer and make a gravy, if not, use stock.)
Parboil some potatoes and onions, cut them into rather large pieces and
mix them in well with the meat, season with pepper, salt and a little
sage, and add the gravy. Put a layer of potatoes on the top and brown in
the oven.
12.--Lobster Patties.
Mince the boiled lobster meat, add to it 6 drops anchovy sauce, lemon
juice and cayenne to taste and 4 tablespoonfuls of béchamel sauce. Line
patty pans with light paste. Stir the lobster mixture over the fire for
5 minutes and put in the cases.
BÉCHAMEL SAUCE.--One small bunch of parsley, 2 cloves, small bunch of
herbs, salt to taste, 1 cup white stock and 1 cup of milk, 1
tablespoonful of arrowroot.
13.--Curried Fowl.
Chop fine pieces of cold fowl, and brown 2 onions in 2 ozs. butter, add
1 teaspoonful flour, 1 dessertspoonful curry powder, 1 tablespoonful
lemon juice, 1/2 pint gravy, season with salt and pepper. Stew 20
minutes.
14.--Minced Collops.
Mince very fine 1 lb. of beef, 1 onion, 2 ozs. suet; add a little flour,
pepper and salt. Stew half an hour, stirring frequently.
15.--Crescent Croquettes.
Roll some light pie crust very thin and cut in half moons. Chop beef or
mutton very fine, add a little summer savory, parsley, salt and pepper.
Lay some of this between two layers of paste. Egg and bread crumb them
and fry in boiling fat for ten minutes.
16.--German Way of Cooking Chickens.
Stuff the chickens with a force meat made of French rolls, a little
butter, egg, finely-chopped onion, parsley, thyme, and grated lemon
peel; then lard and bread crumb them, putting a piece of fat over the
breasts that they may not become too brown. Place them in a stewpan with
1 oz. of butter, leave uncovered for a short time, then cover and bake
about 1-1/2 hours. Half an hour before serving add a small cup of cream
or milk and baste thoroughly over a hotter fire.
17.--Breast of Lamb Broiled.
Heat and grease a gridiron, broil a breast of lamb first on one side,
then on the other. Rub over with butter, pepper and salt. Serve on a hot
dish with mint sauce.
18.--Onion Soup.
Simmer 2 finely minced onions for 3/4 of an hour in a qt. of stock. Rub
through a colander and put back again on the stove. Stir 2
tablespoonfuls each of flour and butter together until smooth; add to
the soup. In another saucepan heat a cup of milk and a pinch of soda,
add this to the stock, beat in the white of an egg, season with salt and
pepper, and minced parsley.
19.--Saratoga Corn Cake.
Sift together 2 cups of pastry flour, 1-1/2 cups of granulated yellow
corn-meal, 1/2 a cup of sugar, 1/2 a teaspoonful of salt, and 1
teaspoonful of soda. Beat 2 eggs without separating, add 2 cups of thick
sour cream or milk, and three tablespoonfuls of melted butter, and stir
into the dry mixture. Beat thoroughly and bake in a large shallow pan
for 25 minutes.--Janet M. Hill, in "Boston Cooking School Magazine."
20.--Clam Pie No. 1.
(An old New England seashore dish.)
Chop the clams if large, saving the liquor that runs from them. Heat,
strain, and season this and cook the chopped clams for 10 minutes in
it. Have a thick top crust of good pastry, but none at the bottom of the
bake dish. Fill with alternate layers of the minced clams, season with
salt, pepper, a few drops of onion juice, some bits of butter and a few
teaspoonfuls of strained tomato sauce, and thin slices of boiled
potatoes. Dredge each layer of clams with flour. Lastly, pour in a
cupful of clam juice, put on the crust and bake half an hour in a quick
oven.--From "The National Cook Book," by Marion Harland and Christine
Terhune Herrick.
21.--Collared Head.
Boil 1/2 a pig's head until the meat comes from the bone, chop it fine
and add salt and pepper and a slice of onion minced very fine. Stir all
well together and turn into a mould. Serve cold.
22.--Lobster Creams.
Whip 1/2 a pint of cream stiff, season it highly with cayenne and salt.
Cut up 1/2 a boiled lobster and mix with the cream. Put into cases.
Garnish with parsley and some of the lobster coral.
23.--Western Balls.
Put 1/2 a pound of boiled potatoes through a sieve, mix with them 2 ozs.
of grated ham, a little butter, a well-beaten egg, cayenne and salt to
taste; if not moist enough, add a little cream, form into small balls,
egg and bread crumb them and fry a golden brown in deep fat.
24.--Zephyr Eggs.
Beat four eggs very light, add to them a pint of cream, season with salt
and pepper. Butter small moulds and pour in the mixture, stand the
moulds in a pan with about 2 inches of water, steam 20 minutes. Turn
them out and pour a rich brown gravy around them. Garnish with chopped
olives and red chillies.
25.--English Bread Pudding.
Grease small cups and fill 2/3 full with bread crumbs and a little
chopped candied fruit; beat 2 eggs without separating and 2
tablespoonfuls of sugar and 1-1/2 cups of milk. Pour this carefully over
the crumbs and stand the cups in a pan of boiling water and bake in a
moderate oven 15 minutes. Turn out and serve with a vanilla or wine
sauce.
26.--Tomato Jelly Salad.
Cook a can of tomatoes with 1/2 an onion, a stalk of celery, a bay leaf
and pepper and salt. Dissolve 3/4 of a box of gelatine in 1/2 a cup of
cold water. Add the gelatine to the tomato and strain into small round
moulds; serve each one on a lettuce leaf with a circle of mayonnaise
dressing around.
27.--Clams Sauteed and Creamed.
Chop fine two strings of soft shell clams after washing them. Melt one
large tablespoonful of butter in a frying pan, add the clams and stir
frequently until they are nicely browned. Keep well broken with a spoon.
When browned dredge over them 1 heaping tablespoonful of butter and stir
again until it is absorbed and browned, then add gradually 1 cupful of
milk, stirring until it is smooth and thick. Season well with salt and
pepper, simmer for 5 minutes and serve on toast.--"Table Talk," Phila.
28.--Cheese Fondue No. 1.
Beat 5 eggs without separating. When light, add 1 cupful of grated
Swiss or mild American cheese, 1/2 a teaspoonful of salt, 1/4 of a
teaspoonful of white pepper, and three tablespoonfuls of butter cut into
bits. Cook in a double boiler until the cheese has melted and the
mixture is smooth and as thick as custard. Pour over hot buttered toast
and send at once to the table.--"Table Talk," Phila.
29.--Beef Cutlets.
Trim and cut like cutlets some slices of beef; season. Fry on both sides
until done; sprinkle over them chopped parsley, place on a dish and
serve with a brown gravy.
30.--German Prune Cake.
For this use a recipe for short cake adding more milk to make it into a
thick batter. Turn into a shallow, oblong pan and over the top press
lightly into the mixture a close layer of partly cooked prunes. Sprinkle
thickly with granulated sugar and bake in a quick oven. Serve hot.--From
"Table Talk," Phila.
31.--Dormers.
Chop cold beef very fine, and season it with salt and pepper, then add
some onion chopped fine and fried previously, also some rice boiled very
dry. Mix all well together and make into small rounds, flour them and
fry until brown. Serve with a hot gravy poured over them.