1.--Potato and Meat Turnovers.
Mix with mashed potatoes a few spoonfuls of flour, a little salt and
baking powder in the proportion of half a teaspoonful to 1/2 a cupful of
flour. Use only sufficient flour to roll out in a 1/2 inch sheet. Cut
into circles the size of a saucer, lay on each a spoonful of seasoned
meat, fold over and pinch the edges together. Lay on a greased pan,
brush each with milk and bake brown in a hot oven.--From "Table Talk,"
Phila.
2.--Browned Potato Puree.
Put 3 tablespoonfuls of good dripping into your soup-kettle and fry in
it 1 dozen potatoes which have been pared, quartered, and laid in cold
water for an hour. With them should go into the boiling fat a large,
sliced onion. Cook fast but do not let them scorch. When they are
browned add two quarts of boiling water, cover the pot, and simmer
until the potatoes are soft and broken. Rub through a colander back into
the kettle and stir in a great spoonful of butter rolled in browned
flour, a tablespoonful of browned parsley, salt and pepper to taste. In
another saucepan make a sugarless custard of a cup of boiling milk and 2
well-beaten eggs; take from the fire and beat fast for 1 minute, put
into a heated tureen, beat in the potato and serve.--From "The National
Cook Book," by Marion Harland and Christine Terhune Herrick.
3.--Buttered Lobster.
Mince fine the meat of a boiled lobster, mix the coral with it, and the
green fat, 2 tablespoonfuls of vinegar, 1/4 of a lb. of butter and a
saltspoon each of cayenne and made mustard. Let all get very hot. Serve
on a hot dish with lettuce leaves and hard boiled egg.
4.--Tomato Croutes.
Take small tomatoes, scald and peel them, then cut a slice from the stem
end. Place them, the cut side down, on slices of buttered bread, put
them in a buttered baking tin, season with salt and pepper, bake 1/2 an
hour. Serve with cold roast beef.
5.--English Monkey.
Soak 1 cup of stale bread crumbs in 1 cup of milk for 15 minutes. Into a
saucepan put 1 teaspoonful of butter and 1/2 cup cream cheese, melt and
add the crumbs, also a well-beaten egg, 1/2 teaspoonful salt and a pinch
of cayenne. Cook for 3 minutes and pour it on toasted crackers.
6.--Shad Roe Croquettes.
Boil the roe for 15 minutes in salted water; then drain and mash. Mix 4
tablespoonfuls each of butter and corn-starch and stir into a pint of
boiling milk. Add to this the roe and 1 teaspoonful of salt, the juice
of a lemon, cayenne and a grating of nutmeg. Boil up once and let get
cold. Shape into croquettes and fry.
7.--Cerkestal (TURKISH).
Take pieces of cold chicken. Make a sauce with 1 onion, sliced, 6
walnuts, chopped, 1/2 cup stock, cayenne and salt. Cook the chicken in
this and when hot take it out and thicken the gravy with a little flour.
8.--Squash Bread.
Take 1 cup of stewed and strained squash, add to it 2 tablespoonfuls of
sugar and 1 teaspoonful of salt; melt 1 tablespoonful of butter in 1-1/2
cups of scalded milk, and when lukewarm, add 1/2 cup yeast, and flour
enough to knead; knead 1/4 hour, let rise until light; knead again and
put it into greased tins, let rise again and bake.
9.--Fried Whitebait.
Clean, wash and wipe dry, season with salt, roll in flour and fry in hot
fat. Melt 1 tablespoonful of butter, add a squeeze of lemon juice and a
little chopped parsley, pour this over the fish and serve.
10.--Zephyrs.
Whip 1/4 of a pt. of cream. Dissolve 1 good tablespoonful of gelatine in
1/2 a pt. of milk. Warm the milk in which the gelatine is dissolved, add
2 ozs. of grated Parmesan cheese. Stir on the fire for a few moments,
take it off, season with pepper and salt, add the whipped cream, pour
into small moulds and let it set. When cold turn out and garnish with
aspic cut into dice.
11.--Spider Cake.
Beat 2 eggs very light, add 1 cup sour milk and 1 cup of sweet milk;
stir into this 2 cups corn-meal and 1/2 cup of flour, 1 tablespoonful of
sugar and 1 teaspoonful each of salt and soda. Mix, and heat thoroughly,
and then pour it into the spider; pour over it 1 cup of sweet milk, but
_do not stir it into the batter_. Bake in a hot oven 1/2 an hour. Slip
it carefully onto a platter and serve at once.
12.--Hungarian Patties.
Make a paste with 1/2 a lb. of flour, 1/4 of a lb. of lard, the yolk of
1 egg, 1/2 a teaspoonful of lemon juice, and 1/2 a teaspoonful of baking
powder. Line some patty pans with this paste and fill with the following
mixture. Mince 2 ozs. of chicken and 6 mushrooms, and an anchovy, season
with cayenne, salt, and a little lemon peel. Mix enough white sauce with
this, put into the patty pans, cover with paste, brush them over with an
egg, bake in a hot oven.
13.--Clam Pie, No. 2.
Put the required number of small, soft-shell clams into a saucepan, and
bring to a boil, in their own liquor. Cut cold boiled potatoes into
small cubes. Line a pudding-dish with pie-crust around the sides, and
put a tea-cup in the centre of the dish to support the top crust when it
is added. Put a layer of clams, then the potatoes, salt and pepper, and
bits of butter; dredge with flour when all the clams and potatoes are
used. Add the liquor and a little water if necessary. Put on the top
crust, cutting several slits in it for the steam to escape. Bake 45
minutes.
14.--Broiled Live Lobster.
Kill the lobster by inserting a sharp knife in its back between the body
and tail shells cutting the spinal cord. Split the shell the entire
length of the back, remove the stomach and intestinal canal, crack the
large claws and lay the fish as flat as possible. Brush the meat with
melted butter, season with salt and pepper, place in a broiler, and with
the flesh side down, cover and broil slowly until a delicate brown,
about 20 minutes. Turn the broiler and broil 10 minutes longer. Serve
hot, with a sauce of melted butter.
15.--Cheese Fondu, No. 2.
One cup of bread-crumbs very fine and dry, 2 scant cups of _fresh_ milk,
1/2 a lb. of grated cheese, 3 eggs beaten very light, a small spoonful
of melted butter, pepper and salt, a pinch of soda dissolved in hot
water and stirred into the milk. Soak the crumbs in the milk, beat into
these the eggs, and butter a baking dish. Pour the fondu into it, then
sprinkle crumbs over the top. Bake in rather a quick oven until a
delicate brown. Serve at once, as it will fall.
16.--Mutton Custard.
Fill a buttered custard cup lightly with stale bread-crumbs (centre of
the loaf), and cooked mutton (chicken is more dainty), finely chopped.
Beat an egg, add 1/2 a cup of milk, and a few grains of salt; pour the
mixture over the bread and meat. Bake in a pan of hot water, or cook on
the top of the stove, until the egg is lightly set. _Do not allow the
water about the egg to boil._--Janet M. Hill, in "Boston Cooking School
Magazine."
17.--Grape Fruit Salad.
Cut a grape-fruit in half, and scoop out the pulp in as large pieces as
possible, and lay them on lettuce leaves. Make a dressing with two
tablespoonfuls of sherry wine, and sugar to taste.
18.--Asparagus in Rolls.
Cut off the tips of a well-boiled bunch of asparagus, mix with a thick
cream sauce, season well, and fill with this the crusts of baker's
rolls.
19.--Walnut Salad, No. 1.
Crack and parboil 1/2 a lb. of English walnuts, rub off the brown skin
and when cold serve on lettuce leaves, with a French dressing.
20.--Oatmeal Bread.
Boil 2 cups of oatmeal as for porridge, add 1/2 teaspoonful salt, and
when cool, 1/2 cup molasses, and 1/2 a yeast cake; stir in enough wheat
flour to make as stiff as it can be stirred with a spoon; put it into 2
well-greased tin pans and let stand in a warm place until very light;
bake about an hour and a quarter. Do not cut until the next day.
21.--Kidney Omelet.
Take 3 eggs, 1 kidney, 2-1/2 ozs. of butter; skin the kidney and cut it
very small, fry it in some of the butter until cooked. Mix 3 eggs,
beating yolks and whites separately, add salt and cayenne, and the
kidney, melt the butter in the pan and fry the omelet until done, turn
and serve.
22.--Deviled Cheese.
Melt in a saucepan 1/2 a lb. of dairy cheese, add 1/4 of a cupful of
cream or milk, a small piece of butter, 1 beaten egg, 1 teaspoonful
Worcestershire sauce, a tablespoonful finely chopped cucumber pickle;
season highly with salt and cayenne. Melt the cheese over hot water and
stir all the ingredients until thick and smooth. Serve at once on
buttered toast.
23.--Veal and Ham Pates.
Mince cold cooked veal and ham in the proportion of 2/3 veal and 1/3
ham. A few mushrooms are a pleasing addition. To each cup of the mixture
allow a tablespoonful of fine crumbs; season highly with salt, a dash of
cayenne, a little lemon juice, and a teaspoonful of catsup. Wet up with
stock, or butter and water, and heat in a vessel set in another of hot
water, to a smoking boil. Take from the fire, stir in a beaten egg and a
glass of sherry, and fill in shells of pastry that have been baked
empty. The shells should be hot when the mince goes in. Set in the oven
for 2 or 3 minutes, but the mixture must not cook.--From "The National
Cook Book," by Marion Harland and Christine Terhune Herrick.
24.--Asparagus Salad.
Boil a bunch of asparagus in rapid boiling salted water. When cooked put
on a dish to cool. Cut off the tender part and place four or five stalks
on a large lettuce leaf. Put a teaspoonful of thick mayonnaise dressing
on the end of each bunch and serve.
25.--Chicken Pie (CONCORD STYLE).
Roll puff paste 1/4 of an inch thick, cut in diamond shaped pieces,
chill thoroughly, and bake about 15 minutes. Put a stewed or fricasseed
chicken into a serving dish, reheat the pastry and arrange on top of the
chicken.--Janet M. Hill in "Boston Cooking School Magazine."
26.--Parmesan Puffs.
Put 4 ozs. of fine bread crumbs, 4 ozs. of grated Parmesan cheese, 2
ozs. of butter and a little salt and cayenne into a mortar, and pound
them thoroughly. Bind the mixture together with a well-beaten egg and
form into small balls, egg and bread crumb them and fry a light brown.
Drain them and serve very hot.
27.--French Bean Omelet.
Cut up 2 tablespoonfuls of boiled French beans and stir them into 4
well-beaten eggs; add 2 tablespoonfuls of grated Parmesan cheese, salt
and pepper to taste. Mix well, put into an omelet pan with 2 ozs. of
butter, and fry until done. Serve very hot.
28.--Curry of Lobster.
Remove the meat from a 3 lbs. boiled lobster and cut into 2 inch
pieces; season with salt and a little cayenne, and set away where it is
cold. Heat hot in a frying pan, 3 tablespoonfuls of butter, and then add
2 of flour and 1 small teaspoonful of curry powder. Stir this until
browned and then add gradually 1-1/2 cupfuls of stock and season to
taste. Add the lobster, cook 6 minutes, then pour over toast arranged on
a warm dish. Garnish with parsley. If onion is liked a few slices may be
fried with the butter before the flour and curry powder are added.
29.--Champignons en Caisse.
Peel and cut small 12 large mushrooms, put them into well buttered china
cases. Add pepper, salt and chopped parsley.
30.--Potato and Meat Puffs.
Take 1 cup cold meat, chopped fine, and season with salt and pepper.
Make a paste with 1 cup of mashed potato and 1 egg, roll out with a
little flour, cut it round with a saucer, put the meat on 1 half, fold
it over like a puff, pinch the edges together in scallops, fry a light
brown.