1.--Stuffed Fillets of Flounders.
Take fillets from a flounder weighing 2-1/2 lbs., season with salt and
pepper, and a few drops of onion juice, if desired. Spread on one half
of each fillet a tablespoonful of mashed potato (about 1 cup should be
prepared) mixed with the beaten yolk of an egg, and seasoned with 1
tablespoonful of butter, 1/4 of a teaspoonful of salt and a dash of
pepper. Fold the other half of each fillet over the potato, cover with
crumbs, dip in the white of egg beaten with 2 tablespoonfuls of water,
and again cover with crumbs and fry in deep fat. Drain on soft paper,
then insert a short piece of macaroni in the pointed end of each fillet
and cover this with a paper frill. Garnish and serve with tomato
sauce.--Janet M. Hill, in "Boston Cooking School Magazine."
2.--Mutton Stew with Canned Peas.
Cut a breast of mutton into small pieces; dredge with flour and sauté to
a golden brown in drippings or the fat of salt pork; cover with boiling
water and let simmer until tender, seasoning with salt and pepper during
the latter part of the cooking. Take out the meat, skim off the fat and
add one can of peas drained, reheated in boiling water, and drained
again; add more seasoning, if needed, and pour over the mutton on the
serving-dish.--Janet M. Hill, in "Boston Cooking School Magazine."
3.--Potato Souffle.
Bake 4 large potatoes; when soft scoop out the inside and rub through a
fine sieve. Boil an oz. of butter and a quarter of a pint of milk; add
the yolks of three eggs, one by one, beating well together with a wooden
spoon. Beat the whites of the eggs and a pinch of salt in another dish,
mix all together carefully, and bake in a well-greased tin, in a hot
oven until it rises well, and is a pale brown in color. The tin should
be only 1/2 full. If it is desired for a dessert add 15 drops of
vanilla, and sugar to taste.
4.--Stewed Kidney with Macaroni.
Take 3 kidneys, skin them, remove the fat and cut into thin slices,
season with salt, cayenne, and minced herbs; fry on both sides in
butter, then stew in 1/2 a pt. of gravy flavored with tomatoes. Turn in
a dish and cover the top with 2 ozs. of boiled macaroni; sprinkle some
Parmesan cheese over the top and brown.
5.--Hot Ham Sandwiches.
Spread bread cut for sandwiches with chopped ham, season with a little
made mustard and press together in pairs. Beat an egg, add 1/2 a cup of
rich milk, and in the mixture soak the sandwiches a few moments. Heat a
tablespoonful of butter, and in this brown the sandwiches, first on one
side and then on the other. Drain on soft paper and serve at
once.--Janet M. Hill, in "Boston Cooking School Magazine."
6.--Friars' Eggs.
Cook 1/3 of a cupful of stale bread-crumbs in 1/3 of a cupful of milk to
a smooth paste. Add to it 1 cup lean ham, chopped fine, 1 teaspoonful
made mustard, 1/2 a saltspoonful cayenne pepper, and mix smooth with 1
raw egg. Remove the shells from 6 hard-boiled eggs, and cover them with
this mixture. Fry in hot fat until brown, drain, and serve hot or cold
on a bed of parsley.
7.--Lobster in a Chafing Dish.
Cut a small boiled lobster into small pieces, pour over them four
tablespoonfuls of lemon juice, add salt and pepper, and mix well. Melt 2
tablespoonfuls of butter in the chafing dish, add the lobster and serve
hot.
8.--Asparagus a l'Indienne.
Make a curry sauce as in curried macaroni, and heat in it a cup of
asparagus tips. Serve with sippets of toast.--Janet M. Hill, in "Boston
Cooking School Magazine."
9.--Chicken Short-cake.
Mix 2 teaspoonfuls of baking powder with 1 pt. of flour. Rub it into a
half cup of butter, add 1 cup of sweet milk. Bake quickly. Have prepared
nice pieces of cold chicken, heat with gravy or a little soup stock,
season well. Add some chopped parsley, pour over the short-cake and
serve at once.
10.--Newport Tea Cakes.
Sift together 3 cups of sifted flour and a teaspoonful of salt. Beat the
yolks of three eggs until very light, add 1 pt. of milk and stir into
the dry ingredients. Then beat the whites of three eggs, beaten dry.
Bake in small buttered tins in a very hot oven.--Janet M. Hill, in
"Boston Cooking School Magazine."
11.--Veal and Tomato Salad.
Take thick slices of cold veal and remove all the fat. Cut into dice,
chop up tomatoes in the same sized pieces. Mix well and cover with
mayonnaise.
12.--Fried Lobster.
Take the meat out of a boiled lobster in large pieces. Dip each piece in
egg, then in bread-crumbs. Fry in deep, hot fat. Serve with tartar
sauce.
13.--Crab Salad.
Boil 6 crabs, pick the meat out carefully, arrange a head of lettuce on
a round platter. Put the crab meat in the centre, cover with mayonnaise
dressing.
14.--Tongue Toast.
Mince cold boiled tongue fine; mix it well with cream and to every 1/2
pint of the mixture allow the well-beaten yolks of 2 eggs; place over
the fire and let it simmer a few minutes. Serve on hot buttered toast.
15.--Spanish Potatoes.
Take two cups of mashed potato, form into balls, dip them into beaten
egg, then into bread crumbs; fry in deep fat, stick a piece of the green
stem of parsley into each one.
16.--Fried Corn-Meal Gems.
Pour 1 pt. of _boiling_ water on 1 pt. of corn-meal, add 1 teaspoonful
of salt and 1 heaping tablespoonful of sugar. Beat well and set away
until morning in a cool place. When ready to use add 2 well-beaten eggs
and 1 heaping tablespoonful of flour. Drop by spoonful into boiling fat.
Cook ten minutes.
17.--Scotch Eggs.
Boil 6 eggs for 20 minutes, take the shell off, and when cold cover with
the following: Cook 1/2 a cupful of stale bread crumbs and 1/2 a cupful
of milk together until a smooth paste. Add 1 cupful of cooked lean ham
chopped very fine, salt and pepper, and 1 beaten egg. Mix well and cover
the hard boiled eggs with it. Fry in a frying basket in boiling lard for
a minute.
18.--Curried Lobster.
Into a saucepan put the meat from a boiled lobster (broken into small
pieces) and 1/2 a cup of gravy and 1/2 a cup of cream or milk, and half
a blade of mace. Mix 2 teaspoonfuls of curry powder with one teaspoonful
of flour and 1 oz. of butter; add this to the lobster and _simmer_ for
1/2 hour. After it is done add a squeeze of lemon juice and a little
salt. Serve hot.
19.--Parmesan Fritters.
Boil together 1/4 of a cup of water and 2 ozs. of butter, then shake in
2 ozs. of flour, stirring all the time; it must be well cooked. Add 2
ozs. of grated Parmesan cheese, salt and cayenne, stir well and mix in
by degrees 2 well-beaten eggs. Drop this mixture by the spoonful into
hot boiling fat and fry a golden brown and serve at once.
20.--Walnut Salad, No. 2.
Crack 1/2 a pound of English walnuts very carefully, to keep them in
halves, make little balls of cream cheese and put half a walnut on each
side (like the cream walnut candy) lay them on lettuce leaves, pour a
French dressing over and serve with hot toasted crackers.
21.--Benton Beef.
Mix 1 tablespoonful of grated horse radish, 1 teaspoonful of made
mustard, 1 teaspoonful of sugar, 4 tablespoonfuls of vinegar; pour over
slices of hot roast or broiled beef.
22.--Rice Border with Creamed Fish.
Put one cupful of rice on to boil in 3 cupfuls of water. When it has
been boiling for half an hour, add 2 tablespoonfuls of butter and a
teaspoonful of salt. Let it just simmer for an hour. Mash it fine with a
spoon and add 2 well-beaten eggs, and stir for 5 minutes. Butter a
border mould and fill with the rice. Put in the oven for a few minutes.
Turn out on a hot dish and fill the centre with creamed fish.
23.--Wigs.
A lb. of flour, 1/4 of a lb. of butter, 2 ozs. of sugar, 3 eggs, 1/2 a
pint of milk, 1/2 a gill of yeast. Melt the butter and sugar in the milk
and mix several hours before baking. Bake in muffin rings.
24.--Orange Marmalade Sandwiches.
Spread orange marmalade on buttered bread. Put four slices on top of
each other. Put under a weight and when well pressed trim off the crusts
and cut down in thin slices so they will look like jelly cake.
25.--Fish Salad.
Take cold baked or boiled fish. Pick into small pieces. Cover with
mayonnaise dressing. Garnish with sliced cucumber and serve.
26.--Creme de Fromage.
Take 2 tablespoonfuls of grated Parmesan cheese and 2 scant ones of
cream, a little cayenne and salt. Mix into a smooth cream and spread on
rounds of thin puff paste; double it over, press the edges well
together, dip them in egg and chopped vermicelli; fry in boiling fat.
Serve very hot.
27.--Cauliflower au Gratin.
Boil a cauliflower, drain well and put it on a round platter. Make the
sauce. Melt 1 oz. of butter, add 1 oz. of flour and a cupful of milk,
and boil; sprinkle in 2 ozs. of grated Parmesan cheese, cayenne and salt
to taste. Press the cauliflower together, pour the sauce over, sprinkle
a little more cheese on top and put into the oven to brown.
28.--Franklin Eggs.
Take out the yolks from four hard boiled eggs. Pass them and 8 olives
and 4 red chillies through a wire sieve; add a little salt. Put this
paste back into the whites of the eggs which have been cut lengthwise.
Serve on fried bread; hot or cold.
29.--Savory Tomatoes.
Take three large tomatoes and cut them in halves, take out the insides
and mix thoroughly with two tablespoonfuls of bread crumbs, 1
tablespoonful of grated cheese, a gill of cream, 1/2 a teaspoonful of
sugar, salt and cayenne to taste. Fill the tomatoes with this and on top
of each piece put a thin slice of bacon. Put into the oven to cook and
when the bacon is done, serve each one on a thin slice of toast.
30.--Rhubarb Puffs. One cupful of finely-chopped rhubarb, 1 cupful of
sugar, 2 tablespoonfuls of butter, 1 teaspoonful of baking powder, 1/4
of a cupful of milk, 2 eggs, sufficient flour to make a thick batter;
cream the butter and sugar, add the well-beaten eggs, the milk, flour,
rhubarb and baking powder. Half fill well-greased cups and steam 1/2 an
hour.
SAUCE.--Cream together 1/2 a cup each of butter and powdered sugar, then
add by degrees one beaten egg, beating until perfectly smooth. The last
thing before serving stir in 3 tablespoonfuls of boiling water.--"Table
Talk," Phila.