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 b.u.t.ter 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 b.u.t.ter on top and bake a rich brown.
14.--Pea-pod Soup.
Wash the peas before sh.e.l.ling, 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 b.u.t.ter, 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 b.u.t.ter 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 b.a.l.l.s 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 b.u.t.ter, 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, b.u.t.ter 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 b.u.t.ter, 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 quant.i.ty 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 b.a.l.l.s, 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 b.u.t.ter 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. b.u.t.ter 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 b.u.t.ter.
Brown in the oven.
26.--Egg Sandwiches.
b.u.t.ter 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 b.u.t.ter. 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 b.u.t.ter, 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 b.u.t.ter, sprinkle in the spices gradually and keep pounding until reduced to a paste. Put it into small jars and cover with clarified b.u.t.ter and seal tight.
29.--Chocolate Cream.