1.--Banana Croquettes.
Cut 3 bananas into 2 inch lengths, roll lightly in fine bread crumbs and
put on ice to harden. Fry carefully in a frying basket in deep hot fat.
Serve with hot or cold chicken.
2.--Celery au Gratin.
Cook until tender a large bunch of celery cut into one inch lengths.
Drain, return to the saucepan and cover with a cupful of white sauce.
Season with salt and pepper and chopped parsley. When cold butter a
baking dish and cover the bottom with crumbs. When the celery is cold
add to it 2 well beaten eggs. Cover with crumbs and bits of butter. Bake
1/2 an hour.
3.--Boiled Partridge with Celery Sauce.
Dress the partridge as for roasting, make a stuffing with 1/2 cup of
bread crumbs, 1/2 cup of chopped celery seasoned with a little butter
and celery salt. Cover with boiling water, cook until tender. Make a
sauce with 1 tablespoonful of butter in which fry 2 tablespoonfuls of
bread crumbs, 1/2 cup of chopped celery, 1 cup milk, salt and pepper.
Let this boil up once.
4.--Rice and Apples.
Parboil 1 cup of rice for 10 minutes in boiling water, then drain and
rinse with cold water. Return to a saucepan and cover with fresh water,
add 1/2 teaspoonful salt, 1 tablespoonful of sugar. Pare, peel and chop
fine 6 apples, add them to the rice and cook until done. Serve as a
border for hot or cold slices of pork.
5.--Moulded Chopped Meat.
Take any kind of cold meat, chop it very fine. Dissolve 1/2 a box of
gelatine in 1/2 a cup of cold water. Slice two hard boiled eggs, wet a
mould and lay the slices of egg in the bottom and on the sides, then put
in the chopped meat. Dissolve one Anker's Bouillon Capsule in 1 cup of
boiling water. When dissolved add this to the gelatine, stir well and
pour over the meat.
6.--Curry Sandwiches.
Make a paste with four hard boiled eggs, a tablespoonful of stock and a
teaspoonful of curry powder. Spread on slices of buttered bread. Put two
together and serve.
7.--Pickled Salmon.
After the fish has been boiled and drained add the following sauce: Take
equal quantities of water in which the fish was boiled and vinegar. Add
a few pepper corns, a little mace, a very little allspice; boil for a
few minutes and pour over the fish.
8.--Boston Cookies.
Cream one cup of butter, add gradually 1-1/2 of sugar and 3 eggs well
beaten. Add 1 teaspoonful of soda dissolved in 1-1/2 tablespoonfuls of
hot water. Sift together 3-1/4 cups of flour, half a teaspoonful of salt
and 1 teaspoonful of cinnamon. Add 1/2 of this to the thin mixture, then
1 cup of chopped English walnut meat, 1/2 a cup of currants and 1/2 a
cup of chopped and seeded raisins. Put in the rest of the flour and
beat well. Drop by spoonfuls 1 inch apart on a buttered sheet and bake
in a moderate oven.--From "Good Housekeeping."
9.--Maple Sugar Sandwiches.
Cut and butter slices of white bread, scrape maple sugar and spread
thickly on the bread. Cut with a maple leaf cutter and serve with hot
coffee.
10.--Stuffed Egg Plant.
Cut off the top and scoop out the inside; lay the shell in salt and
water for 1/2 an hour. Boil the inside part in about 1/2 a cup of water
and put through the colander. Then mix it with 1/2 a teacup of bread
crumbs, 1 large tablespoonful of butter, salt and pepper to taste. Wipe
dry the inside of the shell and put the mixture in. Bake 20 minutes and
sprinkle top with bread crumbs and butter.
11.--Corn Fritters.
Grate the corn; allow an egg and a tablespoonful of cream for every
cupful. Beat the eggs well; add the corn by degrees, beating very hard,
salt to taste; put in a tablespoonful of melted butter to every pint of
corn; stir in the milk, thicken with just enough flour to hold together,
say 1 tablespoonful for every two eggs, cook on the griddle. Serve with
lamb or pork chops.
12.--Jellied Veal.
Cut up a knuckle of veal and cover it with 2 quarts of cold water, bring
it slowly to boiling point and simmer slowly for 2 hours. Add 2 sliced
onions, a bay leaf, a few pepper corns, 12 whole cloves and 1/2 a
teaspoonful of ground allspice. Let it simmer for an hour longer. Take
out the meat, remove all the bones and pick the meat into small pieces.
Put it into a mould, reduce the liquor to 1 qt., add salt and pepper.
Turn over the meat and stand away for 12 hours or more to harden.
13.--Coburg Puddings.
Mix 6 ozs. of flour and 1 pt. of milk to a smooth batter, add 6 ozs. of
sugar, 6 ozs. of butter, 6 ozs. of currants and brandy to taste. When
all are well mixed turn into small cups, previously well buttered, and
bake 3/4 of an hour. Only fill the cups half full, as it rises very
light. Turn out on a dish and serve with wine sauce.
14.--Maple Sugar Tea Biscuit.
Sift together 1 qt. of sifted flour, 1 teaspoonful of salt and 3 level
teaspoonfuls of baking powder. Work into these ingredients 2
tablespoonfuls of butter and then mix to a dough with milk or milk and
water. Cut the dough until light and spongy, then pat out into a
rectangular sheet with the rolling-pin; spread with maple sugar and roll
up like a jelly roll. Cut from the end in rounds. Bake in a buttered pan
and serve hot with butter.
15.--Tomato Salad.
Scoop out the centres of 6 tomatoes, fill with chopped watercress and
the inside of the tomato and pour a French dressing on. Serve on lettuce
leaves.
16.--Tongue Squares.
Fry squares of bread, sprinkle grated Parmesan cheese on them, season
highly with pepper and salt. Pile grated tongue in a pyramid on each
square. Serve either hot or cold.
17.--Cheese Straws.
Grate 2 ozs. of cheese, and mix well with 2 ozs. of butter, 2 ozs. of
flour, 2 ozs. of bread crumbs, season with cayenne and salt to taste.
Roll out very thin and cut into strips 1/4 of an inch wide and 6 long.
Lay on a buttered tin and bake brown.
18.--Cinnamon Wafers.
One cup of butter, 2 cups of sugar, 4 of flour, 3 eggs, a cup of sweet
milk or, better, sour milk with a teaspoonful of soda dissolved in it.
Spread with a spoon thin on tin sheets either in small cakes or one
large one, which can be cut after baking. When half baked, draw to the
front of the oven and sift granulated sugar mixed with cinnamon over
them.
19.--A Pretty Salad.
Boil six young beets, and when cooked, scoop out the centres and fill
with asparagus tips which have been soaked in French dressing. Make a
mayonnaise dressing, spread it evenly on a round dish, sink the beets
into it, and garnish with young lettuce leaves.
20.--Gatineau Trout (BAKED).
Make a stuffing of fine bread crumbs, parsley or thyme, butter, salt and
pepper. Have the fish carefully dried and cleaned, put in the stuffing
and sew it up. Bake 20 minutes to half an hour. Baste well with
drippings and serve with a garnish of parsley.
21.--Southern Corn Pone.
Sift a qt. of white corn-meal and add a teaspoonful of salt; pour on
enough cold water to make a mixture that will squeeze easily through the
fingers. Work to a soft dough. Mould into oblong cakes an inch thick at
the ends, and a little thicker in the centre. Slap them down on the pan
and press them a little to show the marks of the fingers. Bake in a hot
oven 20 minutes.
22.--Valentia Rice.
Chop fine 2 onions, fry in half a cup of rendered bacon. Do not let them
burn. Take six tomatoes, pare, cut fine. Add to the onions and fry until
done. Take two cups of rice, wash and put into a saucepan, pour the
mixture over, and add as much water as will boil the rice well; then
add two seeded green peppers, cut in quarters, salt to taste and boil
until rice is soft. Take out the ends of the peppers. Serve with cold
meat.
23.--Stewed Black Fish.
Take a four-pound fish; throw a little salt over it to harden it, and
let it stand an hour. Score and brown it upon a buttered gridiron. Lay
it upon a strainer with some fresh mushrooms, a white onion sliced, a
sprig of parsley, a few pepper corns, four cloves, a little mace, a
pinch of cayenne, the juice and grated rind of a lemon, a pint of
claret, and one of water. Cover the kettle well, simmer slowly, and when
done, lift the fish gently and strain the sauce over it, laying the
mushrooms around it.
24.--Alpine Eggs.
Butter a shallow tin and line it with thin slices of cheese, break over
this five eggs, being careful not to break the yolks, and season with
salt and pepper. Grate a little cheese and chop fine a few sprigs of
parsley, mix and sprinkle over the top, put a few bits of butter over
it and bake in a quick oven ten minutes.
25.--Blanquette of Chicken.
One pt. of cold chicken cut into small dice, 1/2 a cup of stock, 1/2 a
cup of milk, 1 tablespoonful of flour, 1 of butter, yolks of 2 eggs. Rub
the butter and flour smooth and put into a frying pan. Add the stock,
milk and season with salt and pepper, stir until it boils; then add the
chicken and stand over a moderate fire until hot. Take it from the fire
and add the well-beaten yolks; do not let it boil after the eggs are
added. Serve at once.
26.--Chestnut Soup.
Peel 1 qt. of large chestnuts and blanch them in hot water. Drain and
rub off the inner skin and cook until tender in good stock, drain and
rub them through a fine sieve. Add more stock and season with mace,
cayenne and salt, and stir until it boils, then add 1/4 of a pint of
cream. Serve at once.
27.--Eels with Tartare Sauce.
Cut the eels into four-inch pieces. Let them stand in boiling water for
5 minutes, drain, season, dip in egg and bread crumbs and fry in hot
fat. Serve with tartare sauce.
28.--Lunch Sandwiches.
Butter slightly, slices of white bread. Chop fine four stalks of celery,
and the same quantity of cold meat. Make a mayonnaise dressing, stir it
into the meat and celery, spread on the bread; put a plain slice of
bread and butter on top.
29.--Bread Dumplings.
Soak stale bread in cold water for 15 minutes, then squeeze as dry as
possible. To each pt. add 2 tablespoonfuls of milk, 1 well beaten egg, 2
tablespoonfuls of melted butter, 1/2 of a teaspoonful of salt and the
same of sugar and sufficient flour to make of such consistence that the
mixture will not fall apart when a small spoonful is dropped into
boiling water. Have the water slightly salted and boiling hard. Test a
spoonful of the mixture. When of the right consistency drop a number of
spoonfuls at a time into the water and cook for 5 minutes. Lift out with
a skimmer and arrange in a dish, keeping them hot over water until all
are done.--"Table Talk," Phila.
30.--Chopped Ham and Egg.
Chop fine cold cooked ham. Toast and butter some slices of bread, spread
the ham on the toast, put them in the oven for 3 or 4 minutes. Beat 4
eggs in a cup of milk, season with salt and pepper. Put 2 tablespoonfuls
of butter in a saucepan, pour in the beaten eggs and stir over the fire
until thick but do not let it boil. Pour the eggs over the ham and
serve.