1.--Mock Crabs.
Cook a teaspoonful of finely chopped onion in 2-1/2 tablespoonfuls of
butter in the blazer of a chafing dish 5 minutes. Add 4 tablespoonfuls
of flour, and when blended with the butter, stir in 3/4 of a cup of
milk. When the mixture boils, add 1 cup of korulet, 1-1/4 teaspoonfuls
of Worcestershire sauce, 1/3 of a teaspoonful of mustard, 1/4 of a
teaspoonful of paprika, and a few grains of cayenne. When again boiling,
set over hot water and stir in 1 beaten egg. Serve on thin
crackers.--Janet M. Hill, in "Boston Cooking School Magazine."
2.--Rice Waffles.
Warm 1-1/2 cups of boiled rice in a pt. of milk; stir in a pint of cold
milk, add an egg, a little salt, and flour enough to make a thin batter.
Bake in waffle irons well buttered.
3.--Chicola.
Cut or grate 3 ears of corn, add a large piece of butter, and the yolk
of one egg, well beaten. Cut the outside of a green pepper into small
pieces. Stir all well together, bake 1/2 an hour, or until brown.
4.--Buttered Shrimps.
Shell some shrimps and put them in a saucepan with a little butter, a
seasoning of salt and pepper and stir over the fire until hot. Fry some
thin pieces of bread in butter or lard. Drain, place them on a hot
platter, pile the buttered shrimps on top and serve.
5.--Lobster Sandwiches.
Pick fine the meat of a boiled lobster, mix well with mayonnaise
dressing. Butter slices of white bread. Lay a small lettuce leaf on each
and the lobster on that; put a slice of plain bread and butter on top;
press together; trim off the crust.
6.--Potato Border with Meat Filling.
Pare, boil and mash 6 potatoes, add 1 tablespoonful of butter, salt and
pepper and 2 well-beaten eggs. Butter a border mould and pack the
potato in it. Let this stand for fifteen minutes, then turn out on a
dish and brush over with a well-beaten egg. Brown in the oven and fill
with any kind of meat cut into blocks and seasoned well; cook in either
a white or brown sauce.
7.--Cold Slaw.
Cut the centre of a cabbage very fine. Put 2 tablespoonfuls of vinegar
on to boil, beat 2 eggs light, add to them 1/2 a cup of sour cream or
milk, a tablespoonful of butter. Pour the boiling vinegar on to these.
Stir over the fire until boiling hot, add salt and pepper and pour over
the cabbage. Serve cold.
8.--Cucumber Salad.
Peal and slice 3 cucumbers; leave them in ice water until wanted, then
cover with French dressing.
9.--Corn Pudding.
One pint of uncooked green corn either grated or cut from the cob, 2
tablespoonfuls of flour, pint of milk, three eggs, three tablespoonfuls
of melted butter, 1 teaspoonful of salt and 1/4 of a teaspoonful of
pepper. Bake in a moderate oven until firm in the centre.
10.--Savory Trifles.
Mince fine 2 ozs. of cold game or chicken with 12 pickled mushrooms and
a gill of cream; season with salt and pepper. Serve on slices of fried
bread.
11.--Corn Chowder.
Pare and slice 4 potatoes and 2 onions. Cut 1/2 a pound of bacon into
small pieces. Fry the bacon and onion until a light brown. Into a
saucepan put the potatoes, 1 qt. of grated corn, the bacon and
seasoning. Put these in, in layers, potatoes, bacon, corn, and continue
in that way until all is used. Now add 1/2 a pint of boiling water and
let simmer for 1/2 an hour. Add 1 pint of hot milk. Thicken with 1
tablespoonful of butter and 2 of flour rubbed smooth. Add 6 broken water
crackers. The last thing add the beaten yolk of an egg and serve at
once.
12.--Cauliflower Salad.
Save part of a boiled cauliflower and cover with mayonnaise, arrange on
lettuce leaves and serve.
13.--Corn Omelet.
Grate 12 ears of green corn, add 1 cup sweet milk, a tablespoonful of
sugar, salt and pepper to taste, and the yolks of 4 well-beaten eggs.
Beat the whites and stir in the last thing, put bits of butter on top
and bake a rich brown.
14.--Pea-pod Soup.
Wash the peas before shelling, and save the pods. Cover the pods with as
little water as will cover them, let boil until tender, strain all and
press through a colander. Add to this (water and pods) a pint of milk
and a thickening of 2 tablespoonfuls of flour and 2 of butter, a
teaspoonful of sugar, salt and pepper to taste. Stir and cook until
thickened. Serve with croutons.
15.--Salade a la Russe.
A boiled carrot, a boiled turnip, two boiled potatoes, a head of celery,
a boiled beet, four olives, four anchovies, yolks of two eggs, a
tablespoonful of vinegar, a teaspoonful of tarragon vinegar, one
teaspoonful of salt, 1/2 of pepper. Put the eggs into a bowl, and drip
salad oil slowly over them and beat to a cream; add the vinegars, pepper
and salt. Cut the vegetables into small dice and pour the dressing over.
16.--Shrewsbury Cakes.
Sift a lb. of sugar, some cinnamon and a nutmeg into 3 lbs. of flour;
add a little rose water, and 3 eggs beaten light and mix well with the
flour; then pour into it as much melted butter as will make it a good
thickness to roll out. Mould it well, roll thin and cut it into shapes.
Bake on tin sheets.
17.--Potato Salad.
Slice cold boiled potatoes. Rub a bowl with garlic; put in the potatoes;
add half a pint of finely chopped small onions, a tablespoonful of
finely chopped parsley, a teaspoonful each of salt and pepper. Mix a
teacupful of chicken broth, four tablespoonfuls each of oil and vinegar,
and toss up lightly with the potatoes, so as to break them as little as
possible. Serve on lettuce leaves and garnish with slices of beets cut
in shapes or hard boiled eggs sliced.
18.--Fricadelles.
Chop fine some cold cooked beef and a slice of onion; season with salt
and pepper, a little lemon juice and parsley, add 1/4 as much boiled
rice or bread crumbs as there is meat; add 1 beaten egg and sufficient
water to make a paste. Form into balls and fry in deep fat.
19.--Eggs Stuffed with Sardines.
Skin and bone a small box of sardines, chop fine 6 hard boiled _yolks_
of eggs, a little chopped parsley, salt, pepper and a tablespoonful of
butter, rub all to a paste and fill in the cavities of the white of
eggs. Garnish with watercress. Serve cold.
20.--Ham Sandwich.
Toast saltine biscuit, butter and spread with potted ham. Put two
together, serve hot.
21.--Laplander Cakes.
One pt. of milk, 1 pt. of flour, 2 eggs well beaten, a tablespoonful of
butter, a pinch of salt, a tablespoonful of sugar. Have the pans _very_
hot before filling.
22.--Ham Canapes.
Cut six slices of bread and toast to a golden brown. Put them on a
platter. Cover each piece with a slice of lean cooked ham, spread a
little mustard over it, then chopped parsley and fine bread crumbs, and
a little Parmesan cheese. Place in a hot oven for ten minutes and serve.
23.--Veal Rissoles.
Mince a few slices of cold veal fine and the same quantity of ham or
bacon; add one tablespoonful of minced parsley and one of herbs, a very
little nutmeg, cayenne and salt. Mix into a paste with a well-beaten
egg. Form into balls, egg and bread crumb them and fry in hot fat.
24.--Savory Toast.
Take the yolk of an egg and beat it well, pour into it stirring all the
time a dessert spoonful of Worcestershire sauce, a teaspoonful of
anchovy sauce, a piece of butter the size of a walnut, a large
tablespoonful of finely minced meat (fowl is better) a dash of red
pepper, salt and black pepper to taste and a dash of nutmeg. Mix all
well together until it becomes a paste. Spread it on slices of toast,
place it in the oven a few minutes and serve hot.
25.--Scalloped Tongue.
Take the ends and poorer parts of a boiled tongue, chop quite fine, add
a little parsley, a little seasoning of salt and cayenne. Butter a
baking dish. Put in a layer of bread crumbs, a layer of the tongue; fill
the dish in this way. When nearly full pour over the whole 1/2 a cup of
stock. Then finish with a layer of bread crumbs and bits of butter.
Brown in the oven.
26.--Egg Sandwiches.
Butter slices of graham bread. Put 4 hard boiled eggs through a sieve,
add salt and a tablespoonful of cream or milk, rub to a paste, spread on
the bread, put two slices together, trim neatly and serve with lettuce
salad.
27.--Corn-meal Puffs.
Scald 4 tablespoonfuls of corn-meal in a little water. While hot, stir
in two tablespoonfuls of butter. When cool, add 2 eggs, well beaten, 2
cups of milk, 8 tablespoonfuls of wheat flour and a little salt. Bake in
cups in a quick oven.
28.--Potted Chicken.
Take the good meat from a cold roast or boiled chicken and to every lb.
allow 1/4 of a lb. of butter, 1 teaspoonful of pounded mace, and 1/2 a
small grated nutmeg; salt and pepper to taste. Cut the meat in small
pieces, pound it well with the butter, sprinkle in the spices gradually
and keep pounding until reduced to a paste. Put it into small jars and
cover with clarified butter and seal tight.
29.--Chocolate Cream.
Beat well the yolks of four eggs, put them into a dish with 3 ozs. of
grated chocolate, 1/4 of a lb. of sugar, and 1 pt. of milk; stir these
well and pour them into a pitcher set in a saucepan of boiling water;
stir one way carefully but do not let boil or it will curdle. Strain the
cream through a sieve into a dish and add 1-1/2 ozs. of gelatine and 1/2
a pt. of well whipped cream. Pour into a mould and set on ice until
ready to use.
30.--Spanish Buns.
1-1/4 lbs. of flour, 1 lb. of sugar, 1/2 a lb. of butter, 4 eggs, a
teacup of cream or milk, warmed sufficiently to melt the butter, a
tablespoonful of rose water, 2 of wine, a grated nutmeg. Make into buns
and bake.
31.--Chicken Salad.
Cut very fine the good parts of a cold boiled chicken; chop up celery in
the proportion of 2/3 to 1/3 of chicken and mix well. Let it stand for
an hour or two with a French dressing poured over it. When it is well
soaked up, cover with a mayonnaise dressing and garnish with celery
tops. Serve on lettuce leaves.