=Chicken Terrapin--No. 1.=
Chop the meat of a cold chicken and 1 parboiled sweet-bread quite fine.
Make a cream sauce, with 1 cup of sweet cream, a quarter of a cup of
butter and 2 tablespoonfuls of flour. Put in the chicken and
sweet-breads. Keep it hot in a double boiler and just before serving add
the yolks of 2 eggs and a wine-glass of sherry wine.
=Chicken Terrapin No. 2.=
Cut a cold boiled chicken in small squares, removing all the skin. Put
into a skillet with 1/2 pint of cream and 1/4 pound of butter, rolled in
1 tablespoonful of flour, seasoned with salt and red pepper. Have ready
3 hard boiled eggs chopped fine. When the chicken has reached a boil,
stir in a large glass of sherry with the egg, and serve hot.
=Chicken Terrapin--No. 3.=
Boil chicken in salted water. 1 quart of cold cooked chicken cut into
dice; cooked livers of 1 or 2 chickens; 3 hard-boiled eggs; yolks of 2
raw eggs; 1 cup of chicken stock; 1 cup cream; slight grating of nutmeg;
1/3 teaspoon pepper; 1 level teaspoon salt; 4 tablespoons sherry; 3
tablespoons butter; 2 tablespoons flour; 1 teaspoon lemon juice. Chop
hard-boiled eggs and add to chicken; sprinkle with salt, pepper and
nutmeg. Add flour to melted butter and stock and stir for three minutes.
Add cream after reserving 4 tablespoonfuls. Stir one minute. Add chicken
mixture and let it simmer for ten minutes. Beat yolks well and add
cream; pour into mixture and stir one minute. Remove from fire, and add
wine and lemon juice.
=Chicken for Lunch.=
Cut up 2 chickens; fry each piece quickly in bacon fat to a nice brown
(not cooking them). Then stew them slowly with gumbo, a little pork,
celery and 1/2 an onion till tender. Thicken with brown flour and dish,
garnishing with parsley and sliced hard-boiled eggs.
=Pressed Chicken (a nice luncheon dish).=
Boil a chicken, in as little water as possible, till the bones slip out
and the gristly portions are soft. Remove the skin, pick the meat apart,
and mix the dark and white meat. Remove the fat, and season the liquor
highly with salt and pepper; also with celery, salt and lemon juice, if
you desire. Boil down to 1 cup, and mix with the meat. Butter a mould
and decorate the bottom and sides with slices of hard-boiled eggs; also
with thin slices of tongue or ham cut in fancy shapes. Pack the meat in
and set away to cool with a weight on the meat. When ready to serve, dip
mould in warm water and turn out carefully. Garnish with parsley, strips
of lettuce or celery leaves and radishes or beets. The eggs and tongue
can be dispensed with if a plain dish is desired.
=Beef Loaf.=
3-1/2 pounds fine chopped beef; 1/2 pound pork; 3 eggs; 1 large spoonful
of salt; 1 teaspoon pepper; 1/2 teaspoon nutmeg; 4 large spoonfuls milk;
10 soda crackers rolled fine, saving out 1 to rub on the top. Put bits
of butter over the top. Press the meat several times with your hand to
make into a thin loaf. Bake in a quick oven one hour, putting water in
pan. It requires no basting.
=Beef Roll.=
Lean beef chopped fine; 1/2 cup bread crumbs; a slice of onion chopped;
chopped parsley; the yolk of 1 egg; a little butter and lemon juice. Mix
all thoroughly. Form in an oblong loaf, put in pan and bake half hour in
a hot oven, basting two or three times with melted butter. Served with a
brown sauce.
=To Fry. Soft-shelled Crabs.=
Use them only when very fresh, as the shells harden after twenty-four
hours. Cut the ends of the small legs off; take off the gills and tucks;
wash and drain well upon a cloth. A few minutes before serving dip them
one after another in 2 eggs beaten as for an omelet; then in crumbs of
rolled cracker made very fine and fry them in very hot lard; not too
many at a time. Serve hot, with a garnish of parsley and pieces of
lemon.
=Deviled Crab.=
Pick the meat from one large crab and chop a little. Add 2 green
peppers, chopped fine, and mix with cracker crumbs. Add sufficient soup
stock to moisten and season to taste. Clean the shell and put in 1 layer
of the ingredients. Add pieces of butter, then another layer, and so on,
till shell is full. Then bake fifteen minutes, and serve.
=Crab Creole (for four persons).=
1 crab; 1 good-sized onion; 1/2 can of tomatoes; 1 Chili pepper or pinch
of cayenne; butter the size of a walnut; 2 tablespoonfuls of water; 1/2
cup of cream; salt and pepper, and 1 tablespoonful of corn starch. Shred
up crab, not too fine, cut up onion and chili pepper and put in a pan
with the 2 tablespoonfuls of water. Boil briskly fifteen minutes; then
add 1/2 can of tomatoes. Boil ten minutes, or until soft. Strain, put
juice back on fire. Add the butter, pepper and salt, and thicken with 1
tablespoonful of corn starch. Add crab and cream. When all is hot, serve
with toast.
=Canapie Lorenzo.=
One-third New York cheese, one-third dessicated soft-shell crab,
one-sixth green peppers chopped very fine. Make in pates about the size
of a hand and bake brown.
=Crab Cutlets.=
Pick up the meat of 2 crabs, seasoning with salt, pepper, a pinch of
mustard and a good tablespoon of Worcestershire sauce. Put in a saucepan
a piece of butter twice the size of an egg; when melted stir in 2
tablespoons of flour, and add a cup of rich cream, stirring constantly.
Mix in the prepared crab and set aside to cool. Then mould into cutlets,
which you roll in egg and bread crumbs. Stick the claws you have saved
into the cutlets, and fry. Serve with or without parsley and slices of
lime.
=Shrimp Stew.=
Slice 3 onions and 3 tomatoes, and fry till well done. Rub together 1
tablespoonful flour and a piece of butter, egg-size. Add red pepper,
salt and 1 cup of cream. Put this in saucepan, with onions and 1 pint of
shrimps. Cook ten minutes, and serve on toast.
=Terrapin Stew.=
Boil according to size thirty or forty minutes, so that the upper shell
will separate from the lower easily. Take "gall-bag" from liver, which
is always found on the right lobe. Avoid breaking, as it will give a
bitter taste and spoil the dish. Strip the skin from the claws, cut off
the nails and skin the head. Throw nothing away but the "gall-bag." Cut
all into small pieces; stew slowly in sherry wine closely covered, with
a goodly supply of butter and red pepper, for one hour and a half. Salt
to taste. If they have no eggs in them, add 2 or 3 eggs, hard-boiled,
for each terrapin and the juice of 1 lemon, skinning another to lay on
top. When about to take from the fire, thicken with a little flour.
Serve on hot toast, well-buttered, over which sprinkle a finely chopped
egg.
=Baked Oysters in the Shells.=
Take 50 small Eastern oysters with their liquor and a piece of butter.
Drain the oysters very carefully and strain the liquor. Thicken with an
ounce of butter mixed with an ounce of flour. Stir, and boil five
minutes. Finish with the yolks of 3 eggs. Add a little salt, some white
and red pepper and grated nutmeg. Boil a few minutes longer, stirring
constantly. Then remove from the fire. Add the oysters and juice of a
lemon, and mix well with the sauce. Have ready some large, deep,
well-shaped oyster-shells slightly buttered; fill these with the
prepared oysters, sprinkle rolled cracker crumbs over; put a piece of
butter on top of each; arrange in a pan; brown slightly in a pretty hot
oven (about ten minutes), and serve.
=Curried Oysters.=
Strain juice of oysters and cook alone till edges curl. Cook 1
tablespoonful chopped onion and 1 tablespoonful butter five minutes. Mix
1 tablespoonful curry powder, 2 tablespoonsfuls flour and stir into
butter. Add 1 pint sweet milk gradually, stirring constantly in
saucepan. Mix oysters with the sauce. Pour over small slices of hot
buttered toast and serve immediately.
=Fancy Roast of Oysters.=
Remove oysters from liquor and have them free from grit or shell. Scald
1 pint of oyster liquor, and when boiling hot put in the oysters and let
them cook two or three minutes. Strain the liquor and put the oysters on
pieces of toast. Arrange on a dish and set over steam to keep hot. Blend
together 2 teaspoonfuls of flour and 1/2 cup of butter, moistening it
with oyster liquor. When well mixed, put into the hot liquor and let
boil a few minutes, stirring well. Strain over the oysters, and serve
hot with lemons.
=Sweet-breads.=
Clean and parboil the sweet breads; cut them in slices and dip in melted
butter. Roll them in grated cheese; dip in beaten egg; roll in bread
crumbs and fry in hot fat. Serve with tomato sauce.
=Veal Loaf.=
3 pounds of veal cutlets and a small piece of salt pork, all chopped
fine together; a tea-cup of rolled crackers moistened a very little with
water; salt, pepper and 1 egg. Add summer savory, if you like. Put in a
bread-pan and bake one and a-half hours. Serve in slices when cold.
=Meat Salad.=
Chop fine 2 pounds of cold corned beef, then take 2/3 of a cup of
vinegar, 1 tablespoonful of sugar and 1 egg. Beat all together, pour
into a pan and let boil; then pour into a dish to mould. Serve cold.
=Welsh Rare-bit--No. 1.=
1 pound of fresh cheese, cut in small pieces; in chafing-dish add 1 cup
of milk (or cup of Bass' ale), 4 teaspoonfuls butter, 4 small teaspoons
of mustard, 2 of salt and a little pepper. Stir it well, and cook until
it thickens (not curdle). Serve on toast.
=Welsh Rare-bit--No. 2.=
1 egg, 1/2 a cup of milk; 1 cup of grated cheese, salt, cayenne pepper
and mustard to taste. Heat the milk in a double boiler; melt the cheese.
Add the egg, and pour all over squares of toast.
=Cheese Sticks--No. 1.=
1 cup of grated cheese; 1 cup of flour; a little cayenne pepper; butter
same as for pastry. Roll thin; cut in narrow strips, and bake a light
brown in a quick oven. (Serve with salad.)
=Cheese Sticks--No. 2.=
3 ounces of butter; 3 ounces of flour; 3 ounces of moist, rich cheese.
Mix together and mould into a paste. Roll out and cut into strips about
one-half inch wide and five long. Bake in a quick oven. A very nice
relish.
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