1.--Potato Croquettes.
Four mashed potatoes, season highly with pepper and salt, butter and
chopped parsley. Beat very well. Roll into balls, egg and bread crumb
them and fry in boiling lard.
2.--Brown Apple Sauce for Cold Pork.
Put 1/2 a pt. of gravy in a saucepan with 5 pared, cored and quartered
apples. Simmer gently, until tender; beat to a pulp, season with cayenne
and serve with cold roast pork.
3.--Cod Cutlets.
Make the following sauce and simmer the fish cutlets in it. One cupful
of stock, pepper, salt, parsley, onion, a little lemon juice and a glass
of sherry. Thicken with browned flour. Heat the cutlets slowly, do not
let them boil.
4.--Crumb Griddle Cakes.
Put a large cup of bread crumbs to soak in a qt. of sour milk over
night; in the morning rub through a sieve. Add the yolks of 4 eggs, well
beaten, 2 teaspoonfuls of soda dissolved in a little water, 1
tablespoonful melted butter, and enough corn-meal to make it the
consistency of ordinary griddle cakes. Add the whites of the eggs just
before frying.
5.--Fillets of Weakfish.
Take a three lb. fish, cut off the head and tail, split the fish through
the back and take out the bone, cut these two pieces into four or six,
season with salt and pepper. Dip each piece into melted butter, then
roll in crumbs and broil on both sides. Serve with tartare sauce.
6.--Celery Sandwiches.
Chop very fine a few stalks of celery, mix well with a mayonnaise
dressing, spread on buttered bread, put two together; press and cut in
any shape desired.
7.--Cheese Fritters.
One oz. of well boiled macaroni, cut very small, 1 large tablespoonful
of grated cheese, 1 of cream; mix all together. Season with pepper and
salt. Roll out puff paste very thin, cut into rounds, place some of this
mixture on each round, double them over, egg and vermicelli them, fry a
light brown. Serve hot.
8.--Veal Salad.
Chop cold veal very fine, season, mix well with mayonnaise dressing.
Heap on lettuce leaves. Garnish with slices of hard boiled egg.
9.--Fish and Rice.
Bone and flake cold fish; season with salt and cayenne pepper. Stir in a
stewpan with a good piece of fresh butter. When hot add a teacupful of
ready boiled rice, and the yolks of 4 hard boiled eggs. Stir well
together until hot. Dish and serve with pickles.
10.--Curry of Macaroni.
Melt 2 tablespoonfuls of butter, cook in it 2 slices of onion until the
onion becomes of a pale straw color, then add two tablespoonfuls of
flour, 1 tablespoonful of curry powder, 1/4 teaspoonful of salt and a
dash of pepper. When blended with the butter, add gradually 1 cup of
milk and stir until smooth and boiling. Then strain over 1 cup of
macaroni, cooked until tender in boiling salted water and then drained
and rinsed in cold water. Reheat and serve.--Janet M. Hill in "Boston
Cooking School Magazine."
11.--Oyster Canapes.
Into a saucepan put 1 dozen finely chopped oysters, a teaspoonful of
cracker dust, a tablespoonful of butter and 1/2 a cup of milk, season
with salt and pepper. Stir and let the mixture simmer for a few minutes;
pour the mixture over buttered toast and serve.
12.--Dried Apple Cake.
Soak 3 cups of dried apples over night; drain the water off and cut them
up a little and put them over the fire with 2 cups of molasses; boil
until thick; take off the fire and put into a bowl. Add a cup of
shortening, a tablespoonful of cinnamon, dessertspoonful of cloves, the
same of allspice, a cup of sweet milk; when cold a tablespoonful of
soda, dissolved in hot water, 4 cups of flour, added by degrees, 3 eggs
well beaten, added last. Grease 3 pans well and bake.
13.--Vegetable Soup.
Cut fine 2 carrots, 1 turnip, 3 stalks of celery and half an onion; cook
ten minutes in 4 tablespoonfuls of butter, stirring constantly. Add 1
cup of chopped potatoes, cover and cook five minutes, then add a qt. of
boiling water and cook an hour. Mash the vegetables, add a tablespoonful
of butter and a little chopped parsley. Season with salt and pepper.
14.--Beef Salad.
Chop very fine slices of cold roast beef, having first removed all fat;
add six finely chopped cold potatoes, the same quantity of beets, a few
slices of tomatoes, a few leaves of lettuce, a small bunch of parsley.
Mix thoroughly, and chop all together, until the whole is almost reduced
to a cream. Cover with a rich mayonnaise. Garnish with slices of tomato
and lettuce leaves.
15.--Corn-starch Cake.
Beat well the whites of 4 eggs, beat the yolks, then beat them
together. Cream a 1/4 of a lb. of butter. Add to it gradually 1/2 a lb.
of granulated sugar and beat until light, then add the eggs and beat
again. Mix 2 ozs. of corn-starch with a quarter of a lb. of wheat flour;
add a teaspoonful of baking powder and sift, stir this into the cake.
Add the grated rind of 1/2 a lemon, bake in greased gem pans in a
moderate oven 15 minutes.
16.--Fried Celery.
Cut it into inch lengths and boil until tender in slightly salted water,
dip the pieces in fritter batter and fry in smoking hot fat. Garnish
with parsley and serve with tomato sauce.
17.--Beef a la Mode.
Take a round of beef, trim off the fat, cut fat bacon into strips and
roll them in a mixture of sweet herbs, spice, salt and pepper. Lard the
meat with these and rub the rest of the seasoning into the meat. Flour
it, put in a deep pan, add a pt. of water and bake in a moderate oven.
Baste often. Strain the gravy and if you like a little cooking wine may
be added to the gravy. Serve hot or cold.
18.--Potato Chowder.
Pare and chop into dice 6 potatoes. Put into a frying pan 1 chopped
onion and 2 slices of bacon cut into small pieces, fry until a light
brown. Put the potatoes, bacon and onion, a little chopped parsley, salt
and pepper into a saucepan. Add 1 pt. of water, cover and simmer 15 or
20 minutes. Then add 1 pt. of milk. Mix 1 tablespoonful each of butter
and flour, add to the rest and stir carefully until it boils.
19.--A Spanish Fish Dish.
Bone some nice pieces of cold fish. Warm it in a cupful of olive oil, 1
clove of garlic, some Spanish red pepper and a wine-glass of tarragon
vinegar. Lay tomatoes, cooked down to a thick purée, in a dish; lay the
fish upon it, pour the sauce over and serve.
20.--Stewed Celery in Brown Sauce.
Cut the celery in six inch lengths, boil in salt and water, strain. Put
1/2 a pint of soup stock or gravy on the fire and cook the celery in
it; add pepper and salt, a little nutmeg, 4 tablespoonfuls of cream, a
little thickening of butter and flour. Simmer only a few minutes.
21.--Baked Oyster Dumplings.
Drain the oysters and cover with a little lemon juice. Make a light puff
paste and cut into pieces about 4 inches square; brush them over with
white of egg. Place upon each square 2 or 3 of the prepared oysters and
put a little piece of butter on them. Bring the four corners of the
paste together and fasten them with a small wooden toothpick, leaving
the crust open between the points. Bake in the oven until a nice brown,
take out the toothpicks and serve.
22.--Barbacued Lobster.
Cut up and chop a large lobster; add both black and cayenne pepper,
mustard, salt, a small cup of sweet oil, two or three powdered crackers
or bread crumbs; a wine-glass of wine, lemon juice; mix well. Shape into
a loaf and cover with bread crumbs. Bake half an hour.
23.--Oyster Patties.
Make a rich puff paste and bake it in small patty-pans. When cool turn
out on a large dish. Stew the oysters with a few cloves, a little whole
mace and the yolk of an egg boiled hard and grated, a little butter and
enough oyster liquor to cover. When the oysters are cooked, set away to
cool. When cold put two or three oysters and a little sauce in each
patty-shell, serve with lettuce and French dressing.
24.--Jellied Tongue.
Make a jelly of 1/4 a box of gelatine and a pint of soup stock; season
highly when it begins to thicken. Wet a mould and lay slices of tongue
all over the bottom and sides. When it begins to set fill the centre
with chopped chicken, hard boiled eggs, or just use tongue alone. When
cold and firm garnish with parsley.
25.--Dolmas (A TURKISH DISH).
Chop fine 1 cup of cold mutton and 1 small onion; add to this 1/2 a cup
boiled rice, salt and pepper, mix well. Take some cabbage leaves and put
them into boiling water for a minute, and then roll the chopped meat
mixture up in them like a sausage; then stew them in a little soup
stock. Serve hot with garnish of hard boiled egg.
26.--Harlequin Sandwiches.
Butter slices of both white and Graham bread. Spread each with Neuchatel
cheese, chop fine a few English walnuts and sprinkle over. Put a white
and a brown slice together.
27.--Pickled Oysters.
Take 1/2 a pt. of white wine and 1/2 a pt. of vinegar, 4 teaspoonfuls of
salt, six of whole black pepper, and a little mace. Strain the oyster
liquor and add the above ingredients. Boil up once and pour hot over the
oysters. Let them stand ten minutes or until cold and then put in a jar
and cover tightly.
28.--Calas.
Three gills of soft boiled rice, 1 gill of rice flour, a pinch of salt,
6 tablespoonfuls of sugar, 2 of wheat flour, 3 eggs, a little yeast. Fry
quickly.
29.--Potato Puff.
Beat light, two cupfuls of mashed potatoes, add 2 tablespoonfuls of
melted butter, salt, pepper, cream, 2 eggs beaten separately; beat all
hard. Pile high on a dish; put into the oven to color and become light.
30.--Beef Tongue (FRESH).
Boil a fresh beef tongue, fifteen minutes, skin it. Put in a pot, 1
carrot, 1 onion, thyme, bay leaf, salt and pepper, 2 cloves, glass of
cooking wine, and a little water. Stew 4 hours. Strain out the
vegetables and put in a little browned flour.
31.--Salmon Salad.
Take a qt. can of salmon, pick it over carefully, as there are a great
many little bones. Season with salt and pepper and a little lemon juice.
Pile neatly on a platter, arrange the tops of boiled asparagus around it
and cover with mayonnaise dressing.