Risotti a la Milanaise
2 lbs. rice 1 chicken 1 can mushrooms 1 lump b.u.t.ter Parmesan cheese
Cut up chicken and cook in water as for stewing, seasoning to taste.
When almost done add mushrooms and cook a little longer. Now put a large lump of b.u.t.ter in a pan and after washing the rice in several waters, dry on a clean napkin, and add to b.u.t.ter, stirring constantly. Do not allow it to darken. Cook about ten minutes and remove from fire. Take baking dish and put the rice in bottom. Now sprinkle generously with parmesan cheese. Cut chicken up and remove all bones, pour over rice and cook until dry, adding gravy from time to time.
This can be eaten hot or cold.
Der Mensch ist was er iszt. German.
Liver Dumplings (Leber Kloese)
1 calf"s liver 1/8 lb. Suet 1 small onion 1/4 loaf bread 3 eggs 2 tablespoons bread crumbs Salt, pepper and Sweet marjorie to taste.
Soak liver in cold water for one hour, then skin and sc.r.a.pe it and run it through meat chopper twice; the second time adding the suet. Brown finely cut onion in two tablespoons of lard; add salt, pepper and sweet marjorie to taste.
Soak 1/4 loaf bread in cold water, squeeze out the water and mix the bread with the liver, then add three well beaten eggs and enough flour to stiffen. Drop one dumpling with a spoon into one gallon of water (slightly salted), should it cook away, then add more flour before cooking the remainder of the mixture.
Boil thirty minutes, and longer if necessary. When properly cooked the middle of the dumpling will be white.
Before serving, brown bread crumbs in b.u.t.ter and sprinkle over the dumplings.
A Baked Ham
Should be Kentucky cured and at least two years old. Soak in water over night.
Put on stove in cold water. Let it simmer one hour for each pound. Allow it to stand in that water over night.
Remove skin, cover with brown sugar and biscuit or cracker crumbs, sticking in whole cloves. Bake slowly until well browned, basting at intervals with the juices. Do not carve until it is cold.
This is the way real Kentucky housekeepers cook Kentucky ham.
DESHA BRECKINRIDGE.
[Ill.u.s.tration]
An ill cook should have a good cleaver.
Owen Meredith.
Belgian Hare
2 rabbits 1 quart sour cream Thin slices of fat bacon
Skin rabbits and wash well in salt water. Cut off the surplus skin and use only the backs and hind quarters. Place in roasting pan, putting one slice of bacon on each piece of rabbit. Have the oven hot.
Start the rabbits cooking, turning the bacon over so it will brown; when brown turn down the gas to cook slowly. Pour 1/2 the cream over in the beginning and baste often. When half done pour in the remainder of the cream and cook 1 1/2 hours.
If there is no sour cream, add 1 tablespoon of vinegar to sweet cream.
The cream makes a delicious sauce.
Pepper Pot
Knuckle of Veal 4 lbs. Honey Comb tripe 1 Potato 1 Red Pepper 1 onion A little summer savory Sweet Basil
Soak tripe over night in salt water. Boil meat and tripe four to six hours.
Delicious Mexican Dish
Soak and scald a pair of sweetbreads, cut into small bits; take liquor from three dozen large oysters; add to sweetbreads with 3 tablespoons of gravy from the roast beef, and 1/4 lb. of b.u.t.ter chopped and rolled in flour; cook until sweetbreads are tender; add oysters; cook 5 minutes; add 3/4 cup of cream; serve with or without toast.
Hungarian Goulash
3 lbs. beef (cut in squares) 6 oz. bacon (cut in dice) 1/2 pint cream 4 oz. chopped onion
Cook onion and bacon; add salt and pepper; pour over them 1/2 pint water in which 1/2 teaspoon of extract of beef is added. Add the meat and cook slowly one hour; then add cream with paprika to taste and simmer for two hours. Add a few small potatoes.
Stewed Chicken
Clean and cut chicken and cover with water; add a couple sprigs of parsley; 1 bayleaf and a small onion. When chicken is almost done add salt and pepper to suit taste.
When chicken is done place in dish or platter and add one half cup cream to the gravy; thicken with a little blended flour and strain over chicken.
Chicken Pot Pie
Prepare same as for stewed chicken. When done remove chicken from bones; now boil potatoes enough for family. Line a deep baking dish or a deep pan with good rich paste. Sprinkle flour in bottom.
Lay in a layer of chicken; now potatoes, sprinkle with a little salt and pepper; now cut thin strips of dough, lay across; then a layer of chicken; then a layer of potatoes, and so on until the top of the pan is reached; pour over all the chicken, the gravy and put a crust over all the top and bake until well done and nicely browned.
Make little punctures in dough to allow the steam to escape.
Tell me what you eat, and I"ll tell you what you are.--Brillat Savarin.
Anti"s Favorite Hash
(Unless you wear dark gla.s.ses you cannot make a success of Anti"s Favorite Hash.)
1 lb. truth thoroughly mangled 1 generous handful of injustice.