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 b.u.t.ter, 4 eggs, a teacup of cream or milk, warmed sufficiently to melt the b.u.t.ter, 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.
SEPTEMBER.
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 b.u.t.ter 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 b.u.t.ter. 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 b.u.t.ter and celery salt. Cover with boiling water, cook until tender. Make a sauce with 1 tablespoonful of b.u.t.ter 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 b.u.t.tered bread. Put two together and serve.
7.--Pickled Salmon.
After the fish has been boiled and drained add the following sauce: Take equal quant.i.ties 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 b.u.t.ter, 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 b.u.t.tered sheet and bake in a moderate oven.--From "Good Housekeeping."
9.--Maple Sugar Sandwiches.
Cut and b.u.t.ter slices of white bread, sc.r.a.pe 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 sh.e.l.l 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 b.u.t.ter, salt and pepper to taste. Wipe dry the inside of the sh.e.l.l and put the mixture in. Bake 20 minutes and sprinkle top with bread crumbs and b.u.t.ter.
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 b.u.t.ter 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 b.u.t.ter, 6 ozs. of currants and brandy to taste. When all are well mixed turn into small cups, previously well b.u.t.tered, 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 b.u.t.ter 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 b.u.t.tered pan and serve hot with b.u.t.ter.
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.