Beat well, turn into a pastry bag and press out in heaps on a b.u.t.tered pan. Brush with beaten egg yolk and brown in a quick oven.--From "Table Talk," Phila.
30.--Eggs in Tomato Cases.
Scoop out the centres of as many large firm tomatoes as there are people to serve. Drain, then sprinkle the inside of each with chopped tarragon (or tarragon vinegar), salt, pepper, dropping in carefully a raw egg and a quarter of a teaspoonful of b.u.t.ter. Place in a baking pan in a hot oven until the eggs are set and serve very hot.--From "Table Talk,"
Phila.
DECEMBER.
1.--Round of Beef, Southern Style.
Take a 6 or 8 pound piece of round of beef. Heat a large skillet very hot, grease with a bit of fat from the meat and quickly sear and brown the meat on all sides. With a sharp knife cut gashes around the sides and sprinkle in each gash salt, pepper and a pinch of cloves. Place in a deep baking dish with 3 blades of mace, 1 cupful of capers or pickled nasturtium seeds, a bunch of parsley, 3 sliced lemons, and sufficient claret to almost cover the meat. Cover closely and bake in a moderate oven for 4 hours. Serve hot or cold. If hot slightly thicken the gravy, season to taste and serve.--From "Table Talk," Phila.
2.--Nut Loaf.
Chop fine sufficient nut meats to measure 1-1/2 cupfuls, add one pint of stale bread-crumbs, 1 teaspoonful of salt and 1 of sweet herbs. Mix well, add sufficient boiling water to moisten, cover closely and let stand for 10 minutes to swell. Now add another cupful of hot water and turn into a well-greased loaf-pan. Bake for one hour in a moderate oven and serve hot with a brown sauce or serve cold with mayonnaise.--"Table Talk," Phila.
3.--Sweet Potato Pone No. 1.
To 3 lbs. of grated raw sweet potatoes add 2 lbs. of sugar, 1 dozen eggs, well beaten, 1 qt. and a pt. of milk, the juice and grated rind of 1 lemon, 1/2 of a cupful of b.u.t.ter, melted, 1 tablespoonful of rose water, 1/2 of a teaspoonful of nutmeg, 1/2 of a teaspoonful of mace, 1 teaspoonful cinnamon, 1 scant teaspoonful of salt. Mix well, turn into 2 loaf-pans and bake for 2 hours in a moderate oven.--"Table Talk," Phila.
4.--Breaded Sausage.
Wipe the sausage and dip each piece in well-beaten egg and then in bread crumbs. Fry in boiling fat. Serve with lemon and parsley garnish.
5.--Brown Betty.
Chop 1 pt. of apples fine. b.u.t.ter a baking dish. Put in a layer of bread crumbs, then a layer of apple, then bits of b.u.t.ter; continue until the dish is full, having the last layer crumbs and then bits of b.u.t.ter. If the pudding is desired sweet add a sprinkling of sugar over each layer of apple. Bake in a good oven 1/2 an hour. Serve hard sauce with it.
6.--Chestnut Puree.
Sh.e.l.l 1 qt. of chestnuts, throw them into boiling water until the brown skins loosen, rub them off and put the chestnuts into a saucepan with a qt. of stock and boil gently for half an hour; mash them through a colander, return them to the saucepan; add 1 tablespoonful of b.u.t.ter, salt and pepper; stir until it boils, then serve.
7.--Roast Clams.
Three dozen clams in their sh.e.l.ls. Wash and lay them in the dripping pan. Put them into the oven until the sh.e.l.ls open. Take off the top sh.e.l.l and serve in the lower one, with lemon or melted b.u.t.ter. Sprinkle salt over them.
8.--Scalloped Oyster Plant.
Sc.r.a.pe and cut the oyster plant into small pieces and boil until tender, in water with a teaspoonful of vinegar in it. When cooked, drain and put into a thick white sauce, to which add a little cayenne pepper and a very little anchovy sauce. Put this into sh.e.l.ls and sprinkle fried bread crumbs over them. Heat very hot.
9.--Steamed Indian Pudding.
Sift together 1-1/2 cups of Indian meal, 1/2 a cup of wheat flour, 2 teaspoonfuls (level) of baking powder, and half a teaspoonful of salt; add one generous cup of grated maple sugar and 1 cup of beef suet chopped fine; mix thoroughly, then add 1-1/4 cups of sweet milk; mix thoroughly and steam three or four hours.--Janet M. Hill, in "Boston Cooking School Magazine."
10.--Broiled Mutton and Tomato Sauce.
Take 6 tomatoes, cut and squeeze the juice out, put them in a pan with a little onion, 1 clove, a blade of mace, a little parsley, salt, cayenne, a half cup of gravy, and let them simmer gently until the tomatoes are tender enough to pulp. Rub the whole through a sieve. Boil for a few minutes and pour over some slices of mutton which have been salted and broiled.
11.--Sausage Rissoles.
Mash a cupful of potato, make into a paste with a little b.u.t.ter and flour. Roll out, cut in rounds, lay a cooked sausage in each one, turn one half the paste over, pinch the sides together, fry in hot fat.
12.--Boudinettes.
Chop fine a little cold meat and bacon; add chopped parsley and season.
Mash boiled potatoes, add b.u.t.ter and enough flour to make a paste. Line patty pans which have been well greased with the paste, fill with the chopped meat, put a piece of b.u.t.ter and a teaspoonful of gravy into each one and brown in the oven.
13.--Eggs Cupped.
b.u.t.ter 4 teacups, sprinkle them with chopped parsley, add a little pepper and salt, and into each one break an egg. Cover with bread crumbs and set them in a saucepan of boiling water for about 5 minutes. Turn out carefully on b.u.t.tered toast.
14.--Polish Salad.
Chop fine some cold meat, 1/2 a head of lettuce, hard boiled eggs, boiled beets and an onion and pickled cuc.u.mber. Arrange lettuce leaves on a platter. Mix the chopped ingredients with a good French dressing.
Heap on the lettuce leaves and ornament with a few slices of hard boiled egg and parsley.
15.--Baked Spanish Onions.
Put the onions in a pan in the oven and bake 4 hours. They will blacken on the outside, but that does not matter; when they begin to shrink try them with a knitting-needle, and if quite tender strip off the skin. Add a little b.u.t.ter, pepper and salt on top and set into the oven again for a few minutes.
16.--Codfish with Potato Border.
Boil and mash 6 potatoes, add 2 tablespoonfuls of b.u.t.ter, salt, pepper and a cup of milk, beat well and pile in a circle on a round platter.
Freshen 1 pt. of codfish, pick into small pieces. Into a saucepan put 2 tablespoonfuls of b.u.t.ter and 1 of flour, mix well, add 2 tablespoonfuls of hot milk and a little onion. Stir well, add the fish, cook for fifteen minutes. Turn into the potato circle. Serve hot.
17.--Scotch Broth.
Wash and clean a sheep"s head and soak for 2 hours. Put it in a deep saucepan with just enough water to cover it. When the head is thoroughly heated, add 2 qts. of water and boil for 2 hours. Take out the head and remove the meat from the bones. Put back the bones into the saucepan with an onion, a bunch of sweet herbs, salt and pepper. Simmer another hour. Chop the meat into small pieces and add it to the soup ten minutes before serving.