Boil separately two carrots, two turnips, and four potatoes. When cold, cut the vegetables into dice and mix them together, adding three apples peeled and cut into small bits. Toss in a large salad bowl with several olives for garnish. Bits of celery or cold cauliflower may be added. Pour over all a mayonnaise, or if preferred, a French dressing.
Another dressing that is excellent with this salad is one made of the yolks of four raw eggs beaten into half a gla.s.s of rich cream which may be either sweet or sour. To this add one teaspoonful of salt, one of mustard and a winegla.s.sful of vinegar, blending carefully.
Winter Salad
Cut the white stalks of a head of celery into small bits. Mix with two boiled potatoes cut in dice, two or three boiled beets cut in dice, a large white onion boiled and cut up, some chopped truffles, anchovies and stoned olives, a tablespoonful or more of each. Serve with mayonnaise.
Cheese Straws to Serve with Salad
Make a paste of two ounces of grated Parmesan cheese, two ounces of flour, two ounces of b.u.t.ter, the yolk of one egg, salt and cayenne.
Roll out the paste until about one-eighth of an inch thick. Cut into very narrow strips and place on a b.u.t.tered tin. Bake ten minutes in a hot oven.
DESSERTS AND CAKES
[Ill.u.s.tration]
Mince Meat
Measure carefully and mix together the following ingredients: Two pounds of roast beef finely chopped, two pounds of chopped beef suet, two pounds of chopped peeled apples, two pounds of seeded raisins, two pounds Sultana raisins, two pounds of washed currants, two pounds of white sugar, one pound of citron cut in bits, one pound of dried orange peel, two nutmegs grated, three teaspoonfuls of ground mace, three teaspoonfuls of ground cloves, three teaspoonfuls of ground cinnamon, one teaspoonful of salt, the grated rind and juice of two oranges, one quart of brandy, one quart of sherry and one gla.s.s of blackberry jelly. After mixing thoroughly place the mince meat in a stone jar and use it from this.
Hot Zabajone
Beat well together the yolks of six eggs, and half a cup of sugar.
Heat in a double saucepan, being careful to stir only one way. Place in a strainer the shaved peel of three oranges. Through this pour slowly into the eggs a quart of champagne (white wine may be subst.i.tuted), and allow the mixture to thicken. Serve hot in champagne gla.s.ses.
Frozen Zabajone
Mix the same as for hot zabajone, adding another half cup of sugar and a tablespoonful of orange juice. When it is cold half freeze in a freezer. Then remove and place in paper cases or moulds, on the ice.
Genoise Pastry
Beat to a cream half a cup of b.u.t.ter and half a cup of sugar. Break into the cream three eggs, one at a time, and mix until smooth. Stir in half a cup of flour. Pour on a b.u.t.tered tin and bake ten or fifteen minutes. When cold spread thickly with apricot jam and cover with chocolate icing. Set in the oven a few moments, then put aside to cool. Cut into odd shapes before serving.
Omelette Souffle
Beat to a cream the yolks of six eggs, four tablespoonfuls of sugar and the grated rind of half a lemon. Whip the whites of the eggs to a stiff froth. Place in a frying pan over the fire four ounces of b.u.t.ter. When it is melted mix the yolks and whites together and stir quickly into the pan. As soon as the eggs have absorbed the b.u.t.ter, pour them into a b.u.t.tered baking dish and set in a hot oven for six or seven minutes. Serve at once.
Marmalade Pudding
Cream half a cup of sugar and two teaspoonfuls of b.u.t.ter. Beat into this the yolks of four eggs and one cup of cream or milk. Add a cup of fine bread crumbs and the beaten whites of the eggs; then a cup of orange marmalade, or some other fruit marmalade. Pour into a b.u.t.tered mould and bake one hour in a moderate oven. Turn out of the mould and serve with a brandy sauce, or cream.
Amherst Pudding
Line a baking dish with thinly rolled pie crust or puff paste. Fill with the following mixture. A small cup of b.u.t.ter creamed with two cups of sugar and beaten up with four or five eggs, a cupful of finely chopped apple added, with the grated rind and juice of a lemon and a little water. Sprinkle with nutmeg, and bake for half an hour in a moderate oven.
Brown Betty
Cover the bottom of a baking dish with bread crumbs, over which place a layer of thinly sliced tart apples. Sprinkle thickly with sugar and small pieces of b.u.t.ter, cinnamon and nutmeg, then cover with bread crumbs and repeat the layers until the dish is filled, having a layer of crumbs sprinkled with bits of b.u.t.ter on top. Then pour over all three-quarters of a cup of mola.s.ses thinned with a little hot water.
Bake until the apples are tender and the top is well browned.
Chocolate Pudding
Grate one-half a pound of Baker"s chocolate, and melt it in half a pint of hot milk. Stir into the milk also half a cup of bread crumbs, one cup of powdered sugar and the beaten whites of six eggs. Wet a melon mould in cold water and pour the mixture into it. Boil three-quarters of an hour. Serve with cream, or the following sauce: Beat the yolks of six eggs very light. Heat a cup of wine and a cup of sugar until the sugar is melted. Remove from the fire and stir in the eggs quickly.
Bread and Mola.s.ses Pudding
b.u.t.ter thickly some slices of bread and lay in a baking dish. Cover them with thick black mola.s.ses and bake slowly. The pudding should be served hot, with thick cream.
Baked Bananas
Put into a bowl three tablespoonfuls of b.u.t.ter, six of sugar, and three of wine. Set the bowl in hot water to melt the b.u.t.ter. Peel the fruit and lay it in a baking pan. Pour over it the mixture in the bowl, and bake half an hour, basting several times.
Hermits
Cream two cups of sugar and one cup of b.u.t.ter. Add three well beaten eggs and three tablespoonfuls of milk. Sift into this six cups of flour and a teaspoonful each of cinnamon, nutmeg and clove. Add last a cup of chopped raisins. Roll the dough out about one-quarter of an inch thick, cut into small squares and bake in a quick oven for twelve minutes.
Lady Baltimore Cake