14.--Minced Collops.
Mince very fine 1 lb. of beef, 1 onion, 2 ozs. suet; add a little flour, pepper and salt. Stew half an hour, stirring frequently.
15.--Crescent Croquettes.
Roll some light pie crust very thin and cut in half moons. Chop beef or mutton very fine, add a little summer savory, parsley, salt and pepper.
Lay some of this between two layers of paste. Egg and bread crumb them and fry in boiling fat for ten minutes.
16.--German Way of Cooking Chickens.
Stuff the chickens with a force meat made of French rolls, a little b.u.t.ter, egg, finely-chopped onion, parsley, thyme, and grated lemon peel; then lard and bread crumb them, putting a piece of fat over the b.r.e.a.s.t.s that they may not become too brown. Place them in a stewpan with 1 oz. of b.u.t.ter, leave uncovered for a short time, then cover and bake about 1-1/2 hours. Half an hour before serving add a small cup of cream or milk and baste thoroughly over a hotter fire.
17.--Breast of Lamb Broiled.
Heat and grease a gridiron, broil a breast of lamb first on one side, then on the other. Rub over with b.u.t.ter, pepper and salt. Serve on a hot dish with mint sauce.
18.--Onion Soup.
Simmer 2 finely minced onions for 3/4 of an hour in a qt. of stock. Rub through a colander and put back again on the stove. Stir 2 tablespoonfuls each of flour and b.u.t.ter together until smooth; add to the soup. In another saucepan heat a cup of milk and a pinch of soda, add this to the stock, beat in the white of an egg, season with salt and pepper, and minced parsley.
19.--Saratoga Corn Cake.
Sift together 2 cups of pastry flour, 1-1/2 cups of granulated yellow corn-meal, 1/2 a cup of sugar, 1/2 a teaspoonful of salt, and 1 teaspoonful of soda. Beat 2 eggs without separating, add 2 cups of thick sour cream or milk, and three tablespoonfuls of melted b.u.t.ter, and stir into the dry mixture. Beat thoroughly and bake in a large shallow pan for 25 minutes.--Janet M. Hill, in "Boston Cooking School Magazine."
20.--Clam Pie No. 1.
(An old New England seash.o.r.e dish.)
Chop the clams if large, saving the liquor that runs from them. Heat, strain, and season this and cook the chopped clams for 10 minutes in it. Have a thick top crust of good pastry, but none at the bottom of the bake dish. Fill with alternate layers of the minced clams, season with salt, pepper, a few drops of onion juice, some bits of b.u.t.ter and a few teaspoonfuls of strained tomato sauce, and thin slices of boiled potatoes. Dredge each layer of clams with flour. Lastly, pour in a cupful of clam juice, put on the crust and bake half an hour in a quick oven.--From "The National Cook Book," by Marion Harland and Christine Terhune Herrick.
21.--Collared Head.
Boil 1/2 a pig"s head until the meat comes from the bone, chop it fine and add salt and pepper and a slice of onion minced very fine. Stir all well together and turn into a mould. Serve cold.
22.--Lobster Creams.
Whip 1/2 a pint of cream stiff, season it highly with cayenne and salt.
Cut up 1/2 a boiled lobster and mix with the cream. Put into cases.
Garnish with parsley and some of the lobster coral.
23.--Western b.a.l.l.s.
Put 1/2 a pound of boiled potatoes through a sieve, mix with them 2 ozs.
of grated ham, a little b.u.t.ter, a well-beaten egg, cayenne and salt to taste; if not moist enough, add a little cream, form into small b.a.l.l.s, egg and bread crumb them and fry a golden brown in deep fat.
24.--Zephyr Eggs.
Beat four eggs very light, add to them a pint of cream, season with salt and pepper. b.u.t.ter small moulds and pour in the mixture, stand the moulds in a pan with about 2 inches of water, steam 20 minutes. Turn them out and pour a rich brown gravy around them. Garnish with chopped olives and red chillies.
25.--English Bread Pudding.
Grease small cups and fill 2/3 full with bread crumbs and a little chopped candied fruit; beat 2 eggs without separating and 2 tablespoonfuls of sugar and 1-1/2 cups of milk. Pour this carefully over the crumbs and stand the cups in a pan of boiling water and bake in a moderate oven 15 minutes. Turn out and serve with a vanilla or wine sauce.
26.--Tomato Jelly Salad.
Cook a can of tomatoes with 1/2 an onion, a stalk of celery, a bay leaf and pepper and salt. Dissolve 3/4 of a box of gelatine in 1/2 a cup of cold water. Add the gelatine to the tomato and strain into small round moulds; serve each one on a lettuce leaf with a circle of mayonnaise dressing around.
27.--Clams Sauteed and Creamed.
Chop fine two strings of soft sh.e.l.l clams after washing them. Melt one large tablespoonful of b.u.t.ter in a frying pan, add the clams and stir frequently until they are nicely browned. Keep well broken with a spoon.
When browned dredge over them 1 heaping tablespoonful of b.u.t.ter and stir again until it is absorbed and browned, then add gradually 1 cupful of milk, stirring until it is smooth and thick. Season well with salt and pepper, simmer for 5 minutes and serve on toast.--"Table Talk," Phila.
28.--Cheese Fondue No. 1.
Beat 5 eggs without separating. When light, add 1 cupful of grated Swiss or mild American cheese, 1/2 a teaspoonful of salt, 1/4 of a teaspoonful of white pepper, and three tablespoonfuls of b.u.t.ter cut into bits. Cook in a double boiler until the cheese has melted and the mixture is smooth and as thick as custard. Pour over hot b.u.t.tered toast and send at once to the table.--"Table Talk," Phila.
29.--Beef Cutlets.
Trim and cut like cutlets some slices of beef; season. Fry on both sides until done; sprinkle over them chopped parsley, place on a dish and serve with a brown gravy.
30.--German Prune Cake.
For this use a recipe for short cake adding more milk to make it into a thick batter. Turn into a shallow, oblong pan and over the top press lightly into the mixture a close layer of partly cooked prunes. Sprinkle thickly with granulated sugar and bake in a quick oven. Serve hot.--From "Table Talk," Phila.
31.--Dormers.
Chop cold beef very fine, and season it with salt and pepper, then add some onion chopped fine and fried previously, also some rice boiled very dry. Mix all well together and make into small rounds, flour them and fry until brown. Serve with a hot gravy poured over them.