MISS MAUD THOMSON.
The yolks of four beaten eggs, four tablespoons of milk, a pinch of salt: beat the whites of the four eggs as stiff as possible, add to the above, turn into a frying pan, until the mixture sets and then put in the oven until a golden brown.
CHEESE DISHES.
CHEESE STRAWS.
MRS. J. MACNAUGHTON.
Mix one cupful of any good cheese grated with one cupful of flour, one half saltspoonful of salt, a pinch of cayenne pepper and b.u.t.ter the size of an egg. Add enough cold water to enable you to roll thin. Cut in strips and bake five or to ten minutes in a quick oven.
CHEESE SCALLOP.
MISS FRASER.
Soak one cup of dried bread crumbs in fresh milk. Into this beat the yolks of three eggs, add one teaspoon of b.u.t.ter, and half a pound of grated cheese. Strew upon the top sifted bread crumbs, and bake a delicate brown. Whip the whites of the three eggs to a stiff froth; put on top and return to the oven for a few minutes.
THE CHAFING DISH.
A Relish and a Savory.
WELSH RAREBIT.
MISS GRACE M"MILLAN.
Allow for each person one egg, one tablespoonful of grated cheese, one half teaspoonful of b.u.t.ter, one saltspoon of salt, and a few grains of cayenne. Cook like custard until smooth. Spread on toast and serve at once.
WELSH RAREBIT.
MISS BEEMER.
Select richest and best American cheese, (Canadian will do), the milder the better, as melting brings out strength. To make five rarebits take one pound cheese grate and put in the saucepan; add ale (old is best) enough to thin the cheese sufficiently, say about a wine gla.s.sful to each rarebit. Place over the fire, stir until it is melted. Have ready a slice of toast for each rarebit (crusts trimmed); put a slice on each plate, and pour cheese enough over each piece to cover it. Serve _at once_.
GOLDEN BUCK
A "Golden Buck" is merely the addition of a poached egg which is put carefully on top of rarebit.
LOBSTER a LA NEWBURG.
MRS. J. G. SCOTT.
Two pounds of lobster, one half cup of cream, two eggs (hard boiled), one tablespoon flour, two tablespoons of Sherry wine, two tablespoons of b.u.t.ter, salt and cayenne pepper to taste. Break the lobster meat into moderately small pieces, mash the yolks of the eggs with a silver spoon and gradually add half the cream. Place the b.u.t.ter in a granite ware saucepan, add the flour, let it cook slowly for one minute and then pour in the balance of the cream and stir until the liquid thickens. Add the first mixture and then the lobster meat and the whites of the eggs sliced, season with cayenne pepper, and salt, add the wine and serve at once.
LOBSTER a LA NEWBURG.
MRS. HARRY LAURIE.
Two tablespoons of b.u.t.ter, one tablespoon of flour, stir until smooth, add one cup of cream, let it heat through, then add one can of lobster.
Pepper and salt to taste and one half cup of Sherry or Port wine, if desired; serve at once on squares of toast. Canned chicken or salmon can be done the same way.
OYSTER c.o.c.kTAIL.
MISS RITCHIE.
One dessertspoonful tomato sauce, one shake of tabasco, a sprinkle of horse radish, about half a dozen oysters, and the same on top. Serve in small tumblers on a plate with pounded ice around them and with oyster biscuits.
CRUSTINE.
MRS. A. COOK.
Boil the liver of two chickens, (or turkey will do), pound them to a paste with a piece of b.u.t.ter the size of a walnut, a teaspoon of anchovy and a little cayenne. Serve on hot toast. Small anchovies whole, laid on top are an improvement.
PIES.
"Who dare deny the truth, there"s poetry in pie."--LONGFELLOW.
"Ingenuity, good judgment and great care should be used in making all kinds of pastry. Use very cold water, and just as little as possible; roll thin and always from you; p.r.i.c.k the bottom crust with a fork to prevent blistering; then brush it well with the white of egg, and sprinkle thick with granulated sugar. This will give you a firm rich crust.
"For all kinds of fruit pies, prepare the bottom crust as above. Stew the fruit and sweeten to taste. If juicy put a good layer of corn-starch on top of the fruit before putting on the top crust. This will prevent the juice from running out, and will form a nice jelly throughout the pie. Be sure you have plenty of incisions in the top crust; then pinch it closely around the edge; sprinkle some granulated sugar on top, and bake in a moderate oven."
COCOANUT CUSTARD PIE.
MR. JOSEPH FLEIG. (Baker, Gren.o.ble Hotel, N. Y.)
Place on a deep pie plate a thin layer of pie crust, put a good rim on the side and put into this one half cup of dried cocoanut; fill up with a custard made as follows: three eggs, three ounces of sugar beaten together with flavoring of lemon, vanilla or nutmeg, little salt and add one pint of milk. The custard must be three quarters of an inch thick.