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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..6833f05 --- /dev/null +++ b/.gitattributes @@ -0,0 +1,3 @@ +* text=auto +*.txt text +*.md text diff --git a/6978-8.txt b/6978-8.txt new file mode 100644 index 0000000..1f86c14 --- /dev/null +++ b/6978-8.txt @@ -0,0 +1,2611 @@ +The Project Gutenberg EBook of Made-Over Dishes, by S. T. Rorer + +Copyright laws are changing all over the world. Be sure to check the +copyright laws for your country before downloading or redistributing +this or any other Project Gutenberg eBook. + +This header should be the first thing seen when viewing this Project +Gutenberg file. Please do not remove it. Do not change or edit the +header without written permission. + +Please read the "legal small print," and other information about the +eBook and Project Gutenberg at the bottom of this file. Included is +important information about your specific rights and restrictions in +how the file may be used. You can also find out about how to make a +donation to Project Gutenberg, and how to get involved. + + +**Welcome To The World of Free Plain Vanilla Electronic Texts** + +**eBooks Readable By Both Humans and By Computers, Since 1971** + +*****These eBooks Were Prepared By Thousands of Volunteers!***** + + +Title: Made-Over Dishes + +Author: S. T. Rorer + +Release Date: November, 2004 [EBook #6978] +[This file was first posted on February 19, 2003] + +Edition: 10 + +Language: English + +Character set encoding: ISO Latin-1 + +*** START OF THE PROJECT GUTENBERG EBOOK, MADE-OVER DISHES *** + + + + +Produced by Arjan Moraal, David Starner and the Online Distributed + +Proofreading Team. + + + +MADE-OVER DISHES + +BY MRS. S. T. RORER + +Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and +Bread-Making, and other Valuable Works on Cookery. + +Revised and Enlarged Edition + + + + +CONTENTS + + +Preface +Stock +Cooked Fish +Meat + Beef--Uncooked + Beef--Cooked + Mutton--Uncooked + Mutton--Cooked + Chicken--Uncooked + Chicken--Cooked +Game +Bread +Eggs +Potatoes + Cold Boiled +Cheese +Sauces +Salads +Cereals +Vegetables +Fruits +Sour Milk and Cream + + + + +PREFACE + + +Wise forethought, which means economy, stands as the first of domestic +duties. Poverty in no way affects skill in the preparation of food. The +object of cooking is to draw out the proper flavor of each individual +ingredient used in the preparation of a dish, and render it more easy of +digestion. Admirable flavorings are given by the little leftovers of +vegetables that too often find their way into the garbage bucket. + +Economical marketing does not mean the purchase of inferior articles at a +cheap price, but of a small quantity of the best materials found in the +market; these materials to be wisely and economically used. Small quantity +and no waste, just enough and not a piece too much, is a good rule to +remember. In roasts and steaks, however, there will be, in spite of +careful buying, bits left over, that, if economically used, may be +converted into palatable, sightly and wholesome dishes for the next day's +lunch or supper. + +Never purchase the so-called tender meat for stews, Hamburg steaks or +soups; nor should you purchase a round or shoulder steak for broiling, nor +an old chicken for roasting. Select a fowl for a fricassee, a chicken for +roasting, and a so-called spring chicken for broiling. Each has its own +individual price and place. + +Save for stock, every bone, whether beef, mutton, poultry or game, as well +as all the juices that are left in the meat carving dishes on the table, +and the water in which meats are boiled and in which certain vegetables +are boiled. Into this storehouse--for such a stock pot is--will go also +the tough ends from the rib roasts, which would become tasteless and dry +if roasted; the bits that are taken from the French chops; the bone that +is left on the plate from the sirloin steak; and every piece of the +carcass left on the general carving plate of all sorts of game and +poultry. After the meat has been taken from the roast, these bones will +also be used. + + + + +STOCK + + +In all good cooking there is a constant demand for a half pint or a pint +of stock. Brown sauce and tomato sauce, in fact, all meat sauces, are +decidedly better made from stock than water, and as it comes to every +household without the additional cost of a penny, there is no excuse +whatever for being without it. Save the bones collected on Saturday, +Sunday and Monday. Chicken and veal bones may be kept together; beef, +mutton and ham in another lot; one makes a white stock, the other brown. +If the quantity is small, put them all together. Crack the bones, put them +in the bottom of a large soup kettle, cover with cold water, bring slowly +to boiling point and skim. Push the kettle to the back part of the stove, +where the stock may simmer for at least three hours, then add an onion +into which you have stuck twelve cloves, a bay leaf, a few celery tops, or +a little celery seed, and a carrot cut into slices; simmer gently for +another hour and strain. Tuesdays and Saturdays are the best days for +making stock, as they are the days on which you have long, continuous +fires; Tuesdays for ironing purposes; Saturdays for bread baking; in this +way you will economize in coal, heat and time. + +In making tomato soup, to each pint of tomatoes add a pint of this stock +instead of water; or the stock may be simply heated, nicely seasoned and +used as clear soup. By adding a little cooked rice or macaroni, you will +have a rice or a macaroni soup. + +In cream soups, where stock takes the place of water, less milk gives +equal, perhaps better, results. For instance, in cream of celery soup, +cover the celery with cold stock instead of water, using a quart instead +of a pint of water, and then use only a pint of milk, having in the end +the same quantity of a much more tasty soup at a less cost. One soon +learns that all made-over dishes are more savory where stock is used in +place of water. If peas, beans or cabbage are being cooked, this water may +be added to that in which beef or mutton has been boiled, the whole +reduced carefully by rapid boiling, strained and put aside for use. + + + + +COOKED FISH + + +Canapés + +Cold boiled fish makes excellent canapés. To each half pint of fish allow +six squares of toasted bread. If you have any cold boiled potatoes left +over, add milk to them, make them hot and put them into a pastry bag. +Decorate the edge of the toast with these mashed potatoes, using a small +star tube; put them back in the oven until light brown. Make the fish +into a creamed fish. Rub the butter and flour together, add a half pint of +milk, add the fish and a palatable seasoning of salt and pepper. Dish the +centers on top of the toast with this creamed fish and send at once to the +table. A very little fish here makes a good showing, and is one of the +nicest of the hot canapés. + + +Baked Sardines + +After sardines have once been opened it is best to remove them from the +can and make them into some dish for the next meal. They may be broiled +and served on toast, or made with bread crumbs into sardine balls and +fried, or baked. To bake them, stir the oil from the can into a half +cupful of water, add a teaspoonful of Worcestershire sauce, a half +teaspoonful of salt and a dash of pepper. Put the fish into a baking pan, +run them into the oven until very hot, then dish them, baste them with the +sauce and send them at once to the table. + + +Fish Croquettes + +Any cold boiled fish that is left over may be made into croquettes. To +each cupful of the cold fish allow one level tablespoonful of butter, two +level tablespoonfuls of flour and a half cupful of milk. Rub the butter +and flour together, add the milk; when boiling take from the fire. Add to +the fish a level teaspoonful of salt, a dash of black pepper, a +tablespoonful of chopped parsley and a few drops of onion juice; mix this +carefully with the paste and turn out to cool. When cold, form into small +cylinders, dip in beaten egg and fry in deep hot fat. + + +Fish à la Crême + +One pint of cold boiled fish, mixed with a half pint of white sauce. Turn +this into a baking dish and brown. Or when the two are carefully heated +together, serve in either ramekin dishes or in a border of browned mashed +potatoes. + + + + +MEAT + + +As meat is the most costly and extravagant of all articles of food, it +behooves the housewife to save all left-overs and work them over into +other dishes. The so-called inferior pieces--not inferior because they +contain less nourishment, but inferior because the demand for such meat is +less--should be used for all dishes that are chopped before cooking, as +Hamburg steaks, curry balls, kibbee, or for stews, ragouts, pot roasts and +various dishes where a sauce is used to hide the inferiority and ugliness +of the dish. We have no occasion here to spend money on good looks. + +If one purchases meat for soup, the leg and shin are the better parts. +This, however, is not necessary in the ordinary family, as there are +always sufficient bones left over for daily stock. All meat left over from +beef tea, tasteless as it is, may be nicely seasoned and made into curries +or into pressed meat, giving again a nice dish for lunch or supper. +Remember, that where the flavoring of the beef has been drawn out into the +water, as in making beef tea, another decided flavor must be added to make +the made-over dish palatable. For this reason, curries, pressed meats, +served with either Worcestershire or tomato sauce, are chosen. + +Cold mutton may be made into pilau, hashed on toast with tomato sauce, +hashed with caper sauce, made into escalloped mutton, barbecued mutton, +casserole, or macaroni timbale; all sightly dishes, quite handsome enough +to place before the choicest guest. Spiced meats, as beef _à la +mode_, may be served cold with cream horseradish sauce and aspic jelly. +If warm, they will be made into ragouts, or some form of dish with a brown +or tomato sauce. It is well to bear in mind that white meats will be +served with white or yellow sauces; dark meats with brown or tomato +sauces. The coarse tops of the sirloin steak, the tough end of the rump +steak, if broiled, cannot possibly be eaten, as the dry heat renders them +difficult of mastication. Cut them off before the steak is broiled, and +put them aside to use for Hamburg steaks, curry balls, timbale or +cannelon, making a new and sightly dish from that which would otherwise +have been thrown away. + +If you use ham, and have had a piece boiled, after the even slices are +taken off, chip the remaining tender pieces for frizzled ham, making it as +frizzled beef is made. The bits around the bone that cannot possibly be +sliced, will be chopped and made into potted or deviled ham. Throw the +bone into the stock pot. + +A meat chopper or grinder, which costs but a dollar and a half or two +dollars, will save its price in the utility of these scraps in less than a +month. + +The water in which you boil a leg of mutton, chicken, turkey or a fresh +beef's tongue, or such vegetables as string beans, peas, rice, macaroni or +barley, put aside and use in place of plain water to cover the bones for +stock-making. The water in which cabbage is boiled should be saved alone +and used the next day for a soup Crécy; the flavor of the cabbage, with a +carrot that has been slightly browned in butter, makes a delightful soup +without the addition of meat. + + + + +BEEF--UNCOOKED + + +The uncooked tough bits or pieces of beef may be made into any of the +following dishes: + + +Kibbee + +Chop uncooked tough meat very fine; put it twice through a grinder. To +each pound, allow a tablespoonful of grated onion, a tablespoonful of +chopped parsley, a teaspoonful of salt, just a dash of pepper, and a half +cup of toasted piñon nuts. Form into balls about the size of an egg, +stand in a baking pan, add a half pint of strained tomatoes, a +tablespoonful of butter, and bake slowly thirty minutes, basting three or +four times. If more than one pound of meat is used, all the ingredients +must be increased accordingly. + + +Hamburg Steaks + +The genuine Hamburg steaks are rich in onion and very rich in fatty +matter, too much so to be wholesome; so we will modify them, that they may +be eaten even by dyspeptics or persons with weak digestion. Put twice +through a meat chopper the tough ends of steaks or bits of the round. To +each pound of this meat allow a half teaspoonful of celery seed, a +teaspoonful of grated onion. Form into thick even cakes, being sure that +the center and sides are the same thickness. These may now be broiled +over a clear fire, or under the gas lights in your gas broiler, or they +may be dropped into a thoroughly heated iron pan. As soon as browned on +one side, turn and brown the other. If the steaks are an inch thick, it +will take eight minutes for perfect cooking. An exceedingly satisfactory +way is to brown them quickly over a hot fire, then put the pan in the oven +and allow them to cook for five minutes. Dust with salt, season with a +little butter and pepper, and send to the table on a very hot dish; or +serve with brown or tomato sauce. If they have been cooked over the fire, +or in the oven, put a tablespoonful of butter into the pan in which they +were cooked, add a tablespoonful of flour, a half cup of stock, and a half +cup of strained tomatoes. When boiling, add a teaspoonful of salt, a dash +of pepper, and pour over the steaks. + + +Cannelon + +Put twice through the meat chopper one pound of tough meat, season with a +teaspoonful of salt, a dash of pepper, and, if you like, a little celery +seed or chopped celery top; take this chopped meat into your hands, and +form it into a roll about four inches in diameter and six inches long. +Roll this in a piece of oiled paper, put it in a baking pan, bake in a +quick oven thirty minutes, basting the paper with melted butter three or +four times. When done, remove the paper, dish the cannelon, and pour +around plain tomato sauce. + + +Brown stew + +Cut any left-over pieces of uncooked tough meat into cubes of one inch. +Put a couple of tablespoonfuls of suet into a saucepan; when rendered out, +remove the cracklings. Dust the bits of meat with a tablespoonful of +flour, throw them into the hot suet, and shake until brown. Draw the meat +to one side, and add to the fat in the pan a second tablespoonful of +flour; mix, add one pint of water or stock, stir until boiling, add a +teaspoonful of salt, a bay leaf, slice of onion, a teaspoonful of browning +or kitchen bouquet; cover and simmer gently until the meat is tender, +about an hour and a half. The proportions given here are for one pound of +beef. This may be served plain, or in a border of rice, or with dumplings. +If dumplings, put a pint of flour into a bowl, add a teaspoonful of salt +and one of baking powder; mix thoroughly and add sufficient milk to just +moisten; drop by spoonfuls over the top of the stew, cover the saucepan +and cook for ten minutes. Do not lift cover during the ten minutes or the +dumplings will fall. + + +Beef Timbale + +Chop fine any left-over tough bits of lean beef. Cook together for a +moment a gill of strained tomatoes and one cup of bread crumbs; add to the +meat, rub to a smooth paste, season with a quarter of a teaspoonful of +celery seed, a half teaspoonful of salt and a dash of pepper; mix, and +then stir in carefully the well-beaten whites of two eggs; fill into +custard cups, stand in a pan of boiling water, and cook in a moderate oven +twenty minutes. Serve with tomato sauce. This recipe is for one pound of +beef. + + + + +BEEF--COOKED + + +Ragout + +Cut pieces of cold boiled or roasted beef into cubes of one inch; to each +quart of this allow two tablespoonfuls of butter, two of flour and a pint +of stock. Rub the butter and flour together, add the stock, stir until +boiling; add a tablespoonful of onion juice, a teaspoonful of browning or +kitchen bouquet, a teaspoonful of salt, a tablespoonful of tomato catsup, +a tablespoonful of chopped parsley; add the meat; stand over the back part +of the stove until thoroughly hot; serve on a heated platter garnished +with triangular pieces of toasted bread. A few left-over olives, +mushrooms, or even a chopped truffle, may be added. + + +Bresleau + +Chop sufficient cold cooked meat to make one pint, season it with a +teaspoonful of salt and a quarter of a teaspoonful of pepper. Put a half +cup of stock or water, two tablespoonfuls of bread crumbs and a +tablespoonful of butter over the fire; when hot, add to it the meat; take +from the fire and stir in carefully two well-beaten eggs. Put this in +greased custard cups, stand them in a baking pan half filled with boiling +water, and bake in a moderate oven fifteen or twenty minutes; serve with +tomato sauce or sauce Béchamel. + + +Beef Croquettes + +Chop sufficient cold cooked beef to make one pint; add to it a teaspoonful +of salt, a teaspoonful of onion juice, a dash of cayenne, a quarter of a +teaspoonful of pepper, and a grating of nutmeg. Put a half pint of milk +over the fire. Rub together one tablespoonful of butter and two +tablespoonfuls of flour, add them to the hot milk, stir until you have a +smooth thick paste; take from the fire; mix with it the meat, and turn out +to cool. When cold, form into croquettes. Beat one egg, add to it a +tablespoonful of warm water, and beat again. Dip the croquettes first into +this, then roll them in bread crumbs, and fry them in smoking hot fat. +They may be served plain or with tomato sauce. + + +Beef Steak Pudding + +Cut cold cooked steak into cubes of a half inch. To each pint of these +allow a half pint of milk, six tablespoonfuls of flour, two eggs, and two +tablespoonfuls of chopped suet. Put the flour into a bowl; beat the eggs, +add to them the milk, then add gradually to the flour; make perfectly +smooth. Cover the bottom of a baking dish with a layer of the batter, put +in the bits of steak, sprinkle over the chopped suet, then a dusting of +salt and pepper, and, if you like, a few drops of onion juice; now put +over the remaining quantity of the batter, and bake in a moderately quick +oven an hour and a half. + + +Potato Dumplings + +Take any pieces of cold cooked meat, chop them fine, season carefully with +salt, pepper, chopped parsley or celery. To each pint allow two +tablespoonfuls of melted butter. For the crust you may use left-over cold +mashed potatoes; if so, add a little milk and stir them over the fire +until smooth and hot. If potatoes are boiled for the purpose, add salt, +butter and milk, and beat them until light. Line to the depth of one inch, +a baking dish, put the meat in the center, cover the top with mashed +potatoes, smooth, brush with milk and bake in a moderate oven a half hour. + + +Gobbits + +Scrape and cut into fancy pieces one good-sized carrot and one turnip. Put +these into a saucepan, cover with a pint of stock, and cook slowly until +the vegetables are tender. Have ready, cut into cubes of one inch, +sufficient cold cooked beef to make a quart; add it to the vegetables, +simmer a few minutes until the meat is hot; have ready also one cup of +rice that has been boiled thirty minutes in clear water, drained and +dried. Arrange this in a border around the meat dish. Put two +tablespoonfuls of butter and flour into a saucepan; mix. Drain the liquor +from the meat and vegetables, which should now measure one pint; if not, +add sufficient stock to make a pint; add this to the butter and flour, and +stir until boiling. Dish the meat and vegetables in the centre of the rice +border. Take the sauce from the fire, add a teaspoonful of salt, a dash of +pepper and the yolks of two eggs. Reheat for just an instant, strain over +the meat mixture, dust with chopped parsley, and serve at once. + + +Beef Fritters + +Chop sufficient cold cooked beef to make one pint; add to it a teaspoonful +of salt, and a quarter of a teaspoonful of pepper. Beat two eggs until +light, add to them a half pint of water or stock; stir into this one and a +half cups of flour, beat until smooth, add a teaspoonful of baking powder +and the meat. Drop this by spoonfuls into smoking hot fat; cook about +three minutes, drain on brown paper, and serve either on a folded napkin, +or in a dish with tomato sauce. + + +Minced Beef on Toast + +Take the meat from between the bones of a rib roast, or any little bits +that would not be serviceable in other dishes, chop them fine, and to each +pint, allow one tablespoonful of butter, one of flour and a half pint of +tomatoes or stock. Mix the butter and flour together, then add the +tomatoes strained or stock; when boiling add the meat, and a palatable +seasoning of salt and pepper. Stand the mixture over hot water until +smoking hot, and serve on squares of toasted bread. + + +Barbecue of Cold Beef + +Cut cold-roasted or boiled beef into thin slices. Put into your saucepan +two tablespoonfuls of butter, two tablespoonfuls of catsup and two +tablespoonfuls of sherry; stir until hot; drop the slices of beef into +this, cover the saucepan, shake occasionally for a minute, until the beef +is smoking hot, and send at once to the table. This is exceedingly nice +made and served from a chafing dish. This dish may be made by omitting the +sherry and using a teaspoonful of Worcestershire sauce, a teaspoonful of +mushroom catsup and two tablespoonfuls of stock. + + +Salt Beef Hash No. 1 + +Cold cooked corned beef is best made into hash. Chop sufficient to make +one pint. Chop the same quantity of cold boiled potatoes; mix the two +together, put them into a saucepan, add a half pint of stock, a +tablespoonful of butter, teaspoonful of onion juice and a quarter of a +teaspoonful of black or white pepper. Stir carefully and constantly until +the mixture reaches the boiling point. Serve at once on buttered toast. + + +Salt Beef Hash No. 2 + +Chop enough cold cooked corned beef to make a pint; chop the same quantity +of cold boiled potatoes; mix the two together. Put them into a stewing +pan, add one pint of stock; simmer for just a moment; take from the fire, +add two eggs well beaten, a dash of pepper; turn the mixture into a baking +dish and bake in a quick oven twenty minutes. + + +Rechauffee of Beef + +Cut any left-over cold beef into thin slices. Cut into slices three cold +boiled potatoes. Peel two tomatoes, cut them into halves, squeeze out the +seeds, and then cut the tomatoes into small bits. Chop one good sized +onion. Put a layer of tomato in the bottom of a baking dish, then beef, +then a seasoning of onion, salt and pepper, and if you have it, a little +chopped celery, then potatoes, then again tomatoes, beef, and so continue +until you have used the materials, having the last layer tomatoes. Dust +the top with bread crumbs, put over a few bits of butter and bake a half +hour in a moderately quick oven. + + +Steak Pudding + +Cut any cold left-over steak into thin slices, and cut these slices into +bits one inch long. Put one quart of flour in a bowl, and add to it one +cupful of chopped uncooked suet. Chop the suet and flour together for a +minute, add a level teaspoonful of salt, a saltspoonful of black pepper, +and sufficient cold water to just moisten. Take the dough on the board and +roll it out into a sheet; make it a little larger than an ordinary pie +dish. Season the bits of meat, put them on one-half the sheet, lay over +the top twelve good fat oysters, brush the under half of the dough with +the white of egg or water; fold over the other half and make two or three +holes in the top. Put it in a cheese cloth and steam for two hours. Remove +the cloth, brush the pudding with the yolk of the egg and bake in a quick +oven a half hour. + + +Panada of Beef + +Chop sufficient cold cooked beef to make one pint; season it with a +teaspoonful of salt, a tablespoonful of chopped parsley and a dash of +pepper. Put this in the bottom of a baking dish. Crush six Uneeda +biscuits, pour over them a half pint of milk, let them stand a minute or +two, add one egg, well beaten, a half teaspoonful of salt and a +saltspoonful of pepper. Pour this over the beef and bake in a moderate +oven twenty minutes to a half hour. + +Other meats may be substituted for beef. + + + + +MUTTON--UNCOOKED + + +Tough pieces of uncooked mutton may be put twice through the meat chopper +and used for curry balls or for stuffing for tomatoes or egg plant; in +fact, in almost any way that one would serve uncooked beef. Having fewer +pieces of uncooked scrap mutton than of beef, we are less accustomed to +seeing them used. + + +Curry Balls + +Put any pieces of tough uncooked mutton twice through the meat chopper; +season the meat with salt, pepper and onion juice. Form into little balls +the size of an English walnut. Put two tablespoonfuls of butter into a +saucepan; when hot, throw the balls into the butter, and shake until +carefully browned. Lift them from the saucepan, and to the butter in the +pan add a teaspoonful of curry, a tablespoonful of flour, mix and add a +half pint of stock; stir carefully until boiling; pour this over the +balls, cook, slowly for twenty minutes, add two tablespoonfuls of lemon +juice and serve in a border of rice. Cocoanut milk may be used instead of +stock. + + + + +MUTTON--COOKED + + +While mutton belongs to the red meats, when carefully cooked it may be +used in many ways in which you would use chicken or veal. Capers and +tomato, with a slight flavoring of mint, are more agreeable with mutton +than with almost any other meats. + + +Bobotee + +Chop sufficient cold boiled mutton to make a pint. Put two tablespoonfuls +of butter and one onion sliced into a saucepan; stir until the onion is +slightly brown; then add a half pint of stock or milk and four +tablespoonfuls of bread crumbs. Stand this on the back of the stove for +about five minutes while you blanch and chop fine a dozen almonds. Add +these to the meat, then add a teaspoonful of curry powder, and a +teaspoonful of salt. Beat three eggs until light, stir them into the meat, +then turn the whole into the saucepan. Rub the bottom of the baking dish +first with a clove of garlic, then sprinkle over a tablespoonful of lemon +juice and put here and there a few bits of butter; put on this the +mixture, and bake in a quick oven twenty minutes. Serve in the dish in +which it is baked, and pass with it plain boiled rice. + + +Boudins + +Chop sufficient cold cooked mutton to make a pint. Put a half cup of +stock, two tablespoonfuls of bread crumbs and a tablespoonful of butter +over the fire. When hot, take from the fire, add the meat and three eggs +well beaten; add a teaspoonful of salt and a dash of pepper. Put the +mixture into greased custard cups, stand in a baking pan half filled with +boiling water, and cook in a moderate oven fifteen to twenty minutes. +Serve with sauce Béchamel. The bottom of the cups may be garnished with +chopped mushrooms, capers, or chopped truffles, or dusted thickly with +chopped parsley. + + +Klopps + +Chop sufficient cold boiled mutton to make a pint; add to it a half pint +of bread crumbs and sufficient white of egg to bind the whole together; +add a teaspoonful of salt and a dash of white pepper. Form into balls the +size of English walnuts; drop into a kettle of boiling water; pull the +kettle to one side of the fire where it cannot possibly boil, and cook the +klopps slowly for five or six minutes. When done they will float on the +surface. Lift, drain carefully, put on to a heated dish, pour over cream +celery or cream oyster sauce, and serve with them peas and boiled rice. + + +Curry of Mutton + +Put two tablespoonfuls of butter and one sliced onion into a pan; cook +slowly until the onion is perfectly tender; add one clove of garlic +mashed, a teaspoonful of curry powder and a teaspoonful of turmeric; mix +thoroughly, add a half pint of stock, or, better, cocoanut milk; stir +until boiling, add one quart of cold cooked mutton chopped fine; heat +thoroughly, add a tablespoonful of lemon juice, and pour at once into a +platter that has been garnished with boiled rice. + + +Mutton with Anchovy + +Chop sufficient cold boiled mutton to make one pint; mash fine three +anchovies. Put two tablespoonfuls of butter into a saucepan, add one +sliced onion, cook until the onion is soft and yellow, add a clove of +garlic mashed, add to this the anchovies and a half pint of stock; simmer +gently for fifteen minutes, and press through a sieve. Add a tablespoonful +of capers, two or three leaves of mint that have been bruised, and the +mutton chopped fine. Heat over boiling water for fifteen minutes, and +serve on squares of toasted bread. This may be served plain or the top of +each piece may be capped with a carefully poached egg. + + +Pilau + +Cut into bits any pieces of cold cooked mutton; put them into a saucepan, +cover with water, add a grated onion, a bay leaf and two or three cardamom +seeds. Sprinkle over a half cup of rice that has been carefully washed; +cover the kettle and simmer slowly until the rice is tender. Dish the +mutton, putting the rice over the top, cover the whole with a nicely made +tomato sauce, and send at once to the table. + + +Mutton Salad + +Any pieces of cold-roasted or boiled mutton may be cut into dice and used +for an ordinary mutton salad. At serving time arrange this neatly on +lettuce leaves, or any accessible green; season with salt and pepper, and +cover with mayonnaise dressing to which has been added a tablespoonful of +capers. + +Where celery, lettuce or other fresh greens cannot be procured, canned +asparagus may be mixed with the mutton or may be served with it as a +garnish; giving an exceedingly agreeable accompaniment. Where asparagus +cannot be obtained, a can of peas may be drained, washed, drained again, +and added to the mutton before it is mixed with the mayonnaise dressing, +or the mutton may be mixed with mayonnaise and filled into tomatoes that +have been peeled and the centers scooped out. Stand each on a little nest +of lettuce leaves or on a bunch of cress, and garnish the top with capers. + + +French Lamb Stew + +1 quart of bits of cold left-over lamb or mutton +1 pint of green peas +1 quart of water +3 stalks of mint +1 teaspoonful of onion juice +1 teaspoonful of salt +1 saltspoonful of pepper + +Put the lamb, water and all the seasoning into a saucepan. Shell and wash +the peas, put them over the top, cover the pan and bring quickly to a +boil, lift the lid, and boil rapidly twenty minutes until the peas are +tender. Rub together the butter and flour, stir them carefully into the +stew, bring again to boiling point and serve. + + +Lamb Stew with Tomatoes + +Follow the preceding recipe, using a quart of strained tomatoes in place +of a quart of water. + + + + +CHICKEN--UNCOOKED + + +In purchasing a chicken for timbale, select a large one, but not an old +fowl. After the chicken has been drawn, remove the white meat, which is +used uncooked for timbales. The dark meat may be cooked at once and +utilized for boudins, croquettes, salad, cecils, creamed hash, or served +on toast with sauce Bordelaise, or used in chafing dish next day. Or if +you prefer to use it raw, devil the legs and use the bones for soup. + + +Timbale + +Chop fine the uncooked white meat of a chicken; this should weigh a half +pound. Then rub it with the back of a wooden spoon against the side of a +bowl until perfectly smooth. Put one cup of white bread crumbs and a half +cup of milk over the fire; stir until boiling; when cold, rub this +thoroughly with the meat, and press it through an ordinary flour sieve. +Stir into it carefully the well-beaten whites of five eggs, add a +teaspoonful of salt, a dash of white pepper; fill into greased timbale +cups, stand in a baking pan of boiling water, cover with oiled paper, and +bake in a moderate oven fifteen to twenty minutes. The bottoms of the cups +may be garnished with chopped truffle, chopped mushrooms, chopped parsley, +or nicely cooked green peas. Serve with the timbales either a plain cream +sauce or a cream mushroom sauce. Peas are the usual accompaniment. + +Or the timbale molds may be lined with this mixture, and the centers +filled with creamed mushrooms; put enough of the timbale mixture over the +top to hold in the stuffing; they will then be cooked and served in the +usual manner. + + +Deviled Chicken Legs + +Carefully remove the bones from the legs of an uncooked chicken. To a half +cup of bread crumbs add twelve chopped almonds, two tablespoonfuls of +toasted piñon nuts, a tablespoonful of parsley, a half teaspoonful of salt +and a dash of cayenne; moisten with two tablespoonfuls of butter. Stuff +this into the spaces from which you have taken the bones, tie the legs top +and bottom to keep in the stuffing. Place the bones from the carcass of +the chicken in the soup kettle, cover with cold water, and when the water +reaches boiling point place the legs on top of the bones and cook +continuously for two hours. They may be served hot with sauce, or cold, +cut into thin slices garnished with aspic. + + +English Chicken Balls + +Chop fine the dark meat left over from timbales, add a half can of finely +chopped mushrooms, a teaspoonful of salt, a half teaspoonful of pepper, a +tablespoonful of chopped parsley, a dozen blanched and finely chopped +almonds and one raw egg; mix thoroughly and form into balls the size of an +English walnut. Arrange these over the bottom of a saucepan, cover with +stock, add a bay leaf, a slice of onion and of carrot; cook slowly a half +to three-quarters of an hour; drain, saving the stock. Dish the balls in +the center of a platter, put around the edge a row of potato bullets, +outside of that small triangles of toast. Put a tablespoonful of butter +and one of flour into a saucepan; mix, add a half pint of stock in which +the balls were cooked, stir until boiling, take from the fire, add the +yolk of one egg beaten with two tablespoonfuls of cream; add a half +teaspoonful of salt and a dash of pepper; strain this over the balls and +serve. + + + + +CHICKEN--COOKED + + +The remains of cold chicken or turkey may be used in precisely the same +manner, or made into croquettes, using the same rule as for beef +croquettes. With an accompaniment of mayonnaise of celery, or mayonnaise +of tomato, they make an extremely good luncheon dish. For an evening +entertainment they may be simply garnished with cooked peas. Meat +croquettes are usually made into pyramid forms; they may, however, be made +into cylinders. Boudins of chicken or turkey are also exceedingly nice. + + +Creamed Hash on Toast + +This is one of the tastiest of all the warmed-over chicken dishes. Chop +the chicken fine, and to each pint allow one tablespoonful of butter, one +of flour and a half pint of milk. Rub the butter and flour together, add +the milk, stir over the fire until boiling, season the meat with a +teaspoonful of salt and a dash of pepper, add to the milk sauce, and stir +over hot water for fifteen minutes. The flavoring may be changed by adding +three or four chopped mushrooms, or, if you have it, a chopped truffle; +but it is exceedingly good plain. Heap this on squares of nicely toasted +bread, serve at once, or you may garnish the tops with carefully poached +eggs. + + +Casserole + +Wash a half cup of rice; throw it into boiling water, boil for twenty +minutes, drain, add a half cup of milk, a tablespoonful of butter, a level +teaspoonful of salt and a quarter of a teaspoonful of pepper; stir until +you have a rather smooth thick paste. Brush custard cups, line them to the +depth of a half inch with this rice mixture; make a plain milk sauce, as +in preceding recipe, and add a pint of seasoned chicken. Fill the space in +the rice cups with this cream mixture, put over a covering of rice, stand +the cups in a pan of boiling water, and bake in a moderate oven for twenty +to twenty-five minutes. Turn these carefully on a heated dish, pour +around cream sauce and serve. They may be garnished with green peas, +mushrooms or truffles. While this is an exceedingly economical dish it is +at the same time an elegant one. + + +Indian Hash + +Chop fine sufficient cold-roasted duck, chicken, or turkey to make one +pint. Cut a good-sized onion into very thin slices. Pare, core, and chop +fine one apple. Put two tablespoonfuls of butter in a saucepan, add the +apple and the onion; toss until brown, then add not more than an eighth of +a teaspoonful of powdered mace, a half teaspoonful of salt, a teaspoonful +of curry powder, a tablespoonful of flour, a teaspoonful of sugar; mix and +add a half pint of stock or water; now add the meat, stir constantly until +smoking hot, then stand over hot water, covering closely for twenty +minutes. Add two tablespoonfuls of lemon juice and serve in a border of +rice. + + +Mock Terrapin or à la Newburg + +Pieces of cold-roasted chicken, turkey or duck may be used for making +terrapin or à la Newburg. Cut the meat into pieces of fairly good size; +measure, and to each pint of this allow a half pint of sauce; rub together +two tablespoonfuls of butter and one of flour. Rub to a smooth paste the +hard boiled yolks of three eggs; add to the butter and flour a gill and a +half (three-quarters of a cup) of milk; stir until smoking hot. Do not +let the mixture boil; then add this a little at a time to the yolks of the +eggs, rubbing until you have a perfectly smooth golden sauce; press this +through a sieve. Before beginning the sauce, sprinkle the chicken with +four tablespoonfuls of sherry or Madeira, the latter preferable. Add the +chicken to the sauce, stir until each piece is thoroughly covered; add a +half teaspoonful of salt, just a drop of extract of nutmeg or a grating of +nutmeg, an eighth of a spoon of white pepper (black pepper, of course, may +be used); cover and stand over hot water, stirring occasionally until the +mixture is smoking hot. + + +Chicken Supréme + +This may be made from either chicken or turkey cut into dice; add an equal +quantity of canned mushrooms; for instance, to one pint of cold chicken, +add one can of mushrooms. Put two tablespoonfuls of butter and two of +flour in a saucepan; mix without browning, then add two cups (one pint) of +chicken stock; stir constantly until boiling, add two tablespoonfuls of +thick cream, and the yolks of four eggs; strain, add the chicken and +mushrooms, a level teaspoonful of salt, a quarter of a teaspoonful of +white pepper, ten drops of celery extract or just a little celery seed. +Stand this mixture over hot water, watching carefully until it is +thoroughly heated; remember that any boiling will curdle the egg. Serve +this on a heated dish either in a border of rice or garnished with squares +of toasted bread. This mixture is also served in bread patês, or it may be +served in chicken muffin cases. + + +Chicken Cutlets + +Chop cold cooked chicken or turkey very fine; to each pint allow a half +can of mushrooms chopped fine. Put one tablespoonful of butter and two of +flour into a saucepan, mix, and add a half pint of chicken stock. When +smooth and thick take from the fire, add the yolks of two eggs, the +chicken and mushrooms, a teaspoonful of salt, quarter of a teaspoonful of +pepper, a teaspoonful of onion juice, a grating of nutmeg and a +tablespoonful of chopped parsley; stir over the fire for a moment; turn +out to cool; when cold form into cutlet-shaped croquettes, dip in egg and +bread crumbs, and fry in smoking hot fat. These may be served plain, with +a garnish of peas, or they may be served with sauce Béchamel. + + +Duck Bordelaise + +Portions of cold duck may be cut into convenient pieces, sprinkled with +wine, about four tablespoonfuls to the pint, and allowed to stand while +you make sauce Bordelaise. Put one tablespoonful of butter and one of +flour into a saucepan; mix, add a teaspoonful of browning or kitchen +bouquet and a half pint of stock; stir until boiling, add a tablespoonful +of grated onion, a half teaspoonful of salt, a dash of pepper and, if you +have it, a tablespoonful of finely-chopped ham; cook for five minutes and +strain; add three or four fresh mushrooms or a half dozen canned mushrooms +and the duck. Stand over boiling water until the mixture is thoroughly +heated. Send to the table garnished with triangles of toasted bread. A few +stoned olives or sliced olives may be added in the place of the mushrooms, +and you would then have salmi of duck. + + + + +GAME + + +Bits of cold broiled or roasted game may be chopped very fine, rubbed to a +smooth paste either in a bowl or mortar. To each half pint of this mixture +allow two tablespoonfuls of brown sauce thoroughly rubbed with the game, +and the unbeaten white of one egg; press the whole mixture through an +ordinary flour sieve; then stir in the well-beaten whites of two eggs, +four mushrooms chopped almost to a powder, and a seasoning of salt and +pepper. Fill this into little greased molds or cups; the cups may be +garnished with chopped truffle or mushrooms, or served plain. Fill in the +mixture, stand the cups in a baking pan half filled with boiling water; +cook in a moderate oven twenty minutes. The little bomb-shaped molds are +the better sort to use for these. Serve with brown sauce either plain or +flavored with mushrooms. + + + + +BREAD + + +The better way is to cut just sufficient bread for each meal so that there +will be really no left-overs. If, however, a few slices are accidentally +left, put them aside in a can or jar, never in the regular bread box with +the bread; one or two slices will invariably be missed until sufficiently +old to mold and contaminate the remaining quantity of bread in the box, +and then, too, they are more apt to accumulate in this way than in a +separate box. The neater pieces may be used for toast for breakfast or +lunch or supper. The next best pieces use for bread and butter custard; +the crusts dry, roll and put aside to be ready for breading articles to be +fried, or for escalloped dishes. In this way every piece, no matter what +its condition, will be utilized. + + +Bread and Butter Custard + +Beat two eggs, without separating, until light, add four tablespoonfuls of +sugar and a pint of milk, mix and add a grating of nutmeg; turn into an +ordinary baking dish, cover the top with buttered bread, butter side up; +bake in a moderate oven just as you would a cup custard, until you can put +a spoon handle down in the center of the custard and it will come out free +from milk. + + +Little Puddings à la Grand Belle + +Roll slices of stale bread into fine crumbs. Brush small custard cups, or +a border mold with melted butter, sprinkle over a few currants or raisins, +or any fruit that you may have left over. Fill the cups with crumbs. Beat +three eggs, without separating, until light; add three tablespoonfuls of +sugar, a teaspoonful of vanilla and a pint of milk. Pour this carefully +over the bread crumbs, let them stand for about five minutes until the +mixture has been soaked up and the bread crumbs soft; then stand in a pan +of boiling water, cover with oiled paper and cook in the oven a half hour. +Turn out and serve hot with egg sauce. + + +Bread Croquettes + +Rub sufficient stale bread to make one quart of crumbs; add four +tablespoonfuls of sugar, a half cup of cleaned currants, or any fruit that +you have left over, and a grating of nutmeg; sprinkle over a teaspoonful +of vanilla, and add sufficient beaten eggs (about three) to moisten the +crumbs. Form into small cylinder-shaped croquettes, dip in egg and roll in +bread crumbs and fry in smoking hot fat. Serve hot with sugar sauce. + + +Bread Muffins + +Cover a quart of bits of bread that have been broken apart, with one pint +of milk; soak for fifteen minutes, then with a spoon beat until you have a +smooth paste; add the yolks of three eggs, a tablespoonful of melted +butter and one cup of flour that has been sifted with a heaping +teaspoonful of baking powder. Fold in carefully the well-beaten whites of +the eggs, and bake in muffin pans in a quick oven about twenty minutes. + +Muffins left from breakfast may be pulled apart and toasted for lunch or +supper. Pieces of stale sponge cake, in fact, any stale cake may be used +for cabinet puddings, for cream puddings, or for croquettes. + + + + +EGGS + + +The soft boiled eggs that are left from breakfast will be at once hard +boiled, put into the refrigerator, and when four have accumulated, use +them for Beauregard eggs, à la Newburg dishes or garnishes. Poached eggs +that are left over may be dropped at once into boiling water, cooked +slowly until perfectly hard, and put aside for chopping, to use as a +garnish for a curry or some vegetable dish with which they will nicely +blend. + +The tablespoonful or two of stewed tomatoes left in the dish from dinner +will be put aside to use for tomato omelet, or they may be added to the +roasted beef gravy for dinner, converting a plain homely gravy into one of +better flavor. The half cup of peas may be added to to-morrow's consommé, +or used as a garnish for the breakfast omelet. The green portions of +celery will be put aside for stewing; the tender white part for serving +raw; while the leaves and roots will be used for flavoring soups and +sauces. + +The yolk of egg left over, if put into a cup or saucer will, in less than +two hours, become hard, dry and useless. This same yolk dropped into a cup +half filled with cold water will keep for several days, and may be used +for mayonnaise or added to a sauce. When needed, it may be carefully +lifted with a spoon and used the same as a fresh yolk. + + +Whites of Eggs + +The yolks of eggs are quite easily disposed of, as sauces frequently call +for the yolk of one or two eggs; then they may be used for mayonnaise +dressing, or added to various dishes. The whites of eggs, however, +accumulate. One of the ways of getting hard-boiled yolks, without wasting +the whites, is to separate the white and the yolk before the egg is +cooked; drop the yolk down into a kettle of boiling water; then stand on +the back part of the stove for fifteen or twenty minutes until it is hard. +The yolk will cook in this way just as well as with the white in the +shell. Now, you have the uncooked whites, which may be used for a simple +white cake, apple float, soufflés, plain or with fruit. + + +Beauregard Eggs + +Separate the whites and yolks of five hard-boiled eggs, press through an +ordinary fruit press, or chop very fine. Make a half pint of cream sauce; +when boiling, add the whites of the eggs. Have ready on a heated platter +five squares of toasted bread; heap the white sauce over these squares, +dust the top with the yolks of the eggs, then with a little salt and +pepper, and send at once to the table. + + +Egg Croquettes + +Put five hard-boiled eggs through a vegetable press, or chopper. Put one +tablespoonful of butter and two of flour into a saucepan, add a half pint +of milk, stir until boiling, add a half cup of stale, unbrowned bread +crumbs, a teaspoonful of salt, a tablespoonful of chopped parsley, a dash +of pepper and a half teaspoonful of onion juice; add the eggs, mix and +turn out to cool. When cold form into cutlets, dip in egg and then in +bread crumbs and fry in smoking hot fat. Serve with plain cream sauce. +These with peas make an exceedingly nice luncheon dish. + + +Gold Cake + +One frequently has four or five yolks left after having used the whites +for some light dish, as mock charlotte. Beat a half cupful of butter to a +cream, add gradually one cupful of sugar. When very, very light, add the +yolks of the eggs and beat for ten or fifteen minutes; then add one cupful +of water, and two and a half cupfuls of flour, sifted with three level +teaspoonfuls of baking powder. Beat thoroughly, and bake in a small round +or square pan. + + +German Slaw + +This will use the yolks of two eggs and any little sour cream that may be +left over. Shred the cabbage and soak it in cold water, changing the +water once or twice. When crisp, wring it perfectly dry in a towel. Beat +the yolks of two eggs, add a half cupful of sour cream, four +tablespoonfuls of vinegar; stir this over the fire until it thickens. Take +from the fire, add a half teaspoonful of salt and a dash of pepper; mix it +with the cabbage and turn it into the serving dish. This quantity of +dressing will be quite sufficient for about one quart of cabbage. + + +Apple Snow + +In making sauce Hollandaise or mayonnaise one always has quite a quantity +of the left-over whites. These may be made into various sponges, or used +for fruit snow. Beat the whites of four or five eggs until light, then +add two level tablespoonfuls of sifted powdered sugar to the white of each +egg and beat until dry and glossy. Grate into this one tart apple, fold it +quickly, float it on a little dish of good milk or cream, and send it at +once to the table. If you have one or two little stale cakes, or a bit of +sponge cake, stale, grate it, dust the top, and if you have just a little +jelly, you may dot it here and there with the jelly. This must be made +just before the dinner hour, or the apple will lose its color. Grated +pear, or two or three peaches pressed through a sieve, or one or two soft +bananas may be beaten and used in the place of the apple. + + + + +POTATOES + + +Cold baked potatoes will be converted at once into stuffed potatoes, and +put aside for rewarming. Two cold boiled potatoes will make a comfortable +dish of hashed browned potatoes, or may be served with cream sauce or au +gratin. + + +Stuffed Potatoes + +Baked potatoes that are left over must be made into stuffed potatoes +before they are heavy and cold. At the close of the meal at which they +were first served, cut the potatoes directly into halves, scoop out the +inside portion, put it through an ordinary vegetable press, or mash it +fine; add a little butter, salt, pepper and sufficient milk to make a +light mixture; stand this over hot water and beat until light and smooth. +Put it back into the shells, and stand them aside in a cold place. When +ready to serve, brush the top with beaten egg, run them into a quick oven +until hot and golden brown. + + +Potato Croquettes + +Cold mashed potatoes may be made into croquettes by adding to each pint +four tablespoonfuls of heated milk, the yolks of two eggs, a tablespoonful +of chopped parsley, a teaspoonful of grated onion, a quarter of a +teaspoonful of pepper; stir over the fire until the mixture is thoroughly +heated; form into cylinder-shaped croquettes, dip in egg and rolled bread +crumbs and fry in smoking hot fat. Potato croquettes are more difficult to +fry than meat croquettes; the fat must be at least 365 degrees (Fahr.) and +the rolling carefully done. + + +Potato Puff + +The above mixture may have the whites of the eggs beaten and stirred in, +and baked in the oven; serve in the same dish in which it was baked. + + +Potato Roses for Garnishing + +Cold boiled potatoes may have added sufficient milk to make a soft paste; +stir it over the fire until smooth; put it into your pastry bag, using a +star tube; hold the bag firmly, pressing out on greased papers these +little potato roses; brown in the oven and use them for garnishing fish +dishes. + + +Potato Custards + +Stir two cups of cold mashed potatoes, with four tablespoonfuls of milk, +over the fire until they are warm and light; take from the fire and add +three eggs beaten light with four tablespoonfuls of sugar. Add a +teaspoonful of vanilla, stir in carefully a pint and a half of milk. Put +this mixture into greased custard cups; stand in a baking pan of boiling +water and bake in a moderate oven until set, about twenty or thirty +minutes. + +Where a little cooked meat and, at the same time, mashed potatoes, are +left over, the meat may be seasoned with a savory sauce, turned into a +baking dish, the mashed potatoes slightly thinned with hot milk and then +slightly thickened with flour, and used as a crust. This makes what we +call a potato pie. Four tablespoonfuls of milk and four of flour would be +a good allowance to each cupful of mashed potatoes. + + + + +POTATOES--COLD BOILED + + +Hashed Brown Potatoes + +Chop two cold boiled potatoes rather fine, season with salt and pepper. +Put a tablespoonful of butter in an ordinary sauté pan; when hot, put in +the potatoes, smoothing and patting them down; stand over a moderate fire +and allow them to cook undisturbed for at least eight minutes; then with a +limber knife fold over one half as you would an omelet; stand again over +the fire for about three minutes and turn at once on to a heated dish. +These are exceedingly difficult to make. Directions must be carefully +followed; the butter must be hot when you put in the potatoes; the whole +must be packed firmly down so that it will not break when turning out. + + +O'Brien Potatoes + +Chop one green pepper rather fine. Chop sufficient red pepper to make two +tablespoonfuls. Put two tablespoonfuls of butter in a frying pan, add the +peppers, which must be sweet; shake until the peppers are soft, cover over +four cold boiled potatoes, chopped rather fine, that have been seasoned +with a teaspoonful of salt and a dash of pepper. Press them down as you +do hashed brown potatoes, let them stand for a moment, stir them up, mix +well, without breaking, and press down again. Let these stand until brown, +fold over as you would an omelet and turn out on a heated platter. + + +Potatoes au Gratin + +To each four good-sized cold potatoes chopped fine allow a pint of cream +sauce, to which you have added four tablespoonfuls of grated cheese; mix +the potatoes with the sauce, turn them into a baking dish, dust with +cheese, and brown in a quick oven. + + +Scalloped Potatoes + +Cut cold boiled potatoes into dice; to each pint allow a half pint of +cream sauce. Put a layer of the sauce in the bottom of a baking dish, put +in the potatoes, season with salt and pepper, cover with another layer of +cream sauce, dust the top with bread crumbs, dot here and there little +bits of butter, and bake in a moderate oven until a golden brown. + + +Potatoes in Milk + +Cold boiled potatoes may be cut into slices and cooked in milk in a double +boiler until the whole is thoroughly heated; season with salt and pepper +and serve. + + +Sweet Potatoes + +Cold boiled or roasted sweet potatoes may be mashed while warm, seasoned +with salt, pepper and butter and formed at once into croquettes; dip and +fry the same as white potato croquettes. + + +Lyonnaise Potatoes + +Cut cold boiled potatoes into small dice; to each pint allow a +tablespoonful of butter; put the butter in an ordinary sauté pan, melt it, +add a tablespoonful of chopped onion, shake until the onion is golden +brown; throw in the potatoes, shake or toss over a hot fire until each +piece is slightly browned; sprinkle lightly with a half teaspoonful of +salt, a tablespoonful of parsley, and a dash of pepper; dish and serve. + + +Broiled Potatoes + +Cut cold boiled potatoes into thin slices lengthwise; dip each slice in a +little melted butter, dust it with salt and pepper, and broil it over a +clear fire until a golden brown. For dyspeptics it is better to broil the +potato first and add the butter after, as the heating of the butter +renders it indigestible. Sweet potatoes may be broiled after this same +rule, and would be less greasy than when fried. + + +Vegetable Browned Hash + +Chop two or three cold boiled potatoes rather fine, add an equal quantity +of chopped carrot, and either string beans or peas, which ever you happen +to have left over. You can add to this a cupful of stewed cabbage. Put +two tablespoonfuls of butter into a shallow frying pan, mix the +vegetables, put them into the butter, let them stand over a slow fire +until they are browned thoroughly and crusted in the bottom. Fold one half +carefully over the other, and press the two halves together; cook just a +moment longer, and turn out on to a heated platter. This is a nice dish to +serve with omelet and tomato sauce for luncheon or supper. + + + + +CHEESE + + +The shells of Edam, or pine-apple cheese, after all the available cheese +has been scooped out, will be used as a baking dish for stewed spaghetti +or macaroni or rice. If care is taken, one shell may be used for three or +four bakings. Boil the macaroni in plain water until tender; then drain, +cut it into small pieces and add it to cream sauce. Pour this into the +cheese shell, stand the shell on a piece of oiled paper in a baking pan +and run into a moderate oven for fifteen or twenty minutes. Lift the shell +carefully, put it on to a heated dish, and send at once to the table. +After the macaroni has been taken out, the shell will be cleaned and put +aside in a cold place for the next baking. There is just enough cheese +imparted by the toasting of this shell to give ah agreeable flavor to the +macaroni. Plain boiled rice may be heaped into the shells and steamed, or +baked in the oven for a few moments. + +Any scraps or bits of common cheese, when too hard and dry to serve on the +table should be grated, put into a jar and put aside for cheese balls to +serve with lettuce, cheese soufflé, for baked macaroni, or spaghetti, or +for croquettes, cheese sauce, or Duchess soup. + + +Cheese Soufflé + +Put one cup of stale bread crumbs with a gill of milk over the fire for +just a moment; take from the fire, add the yolks of three eggs, six +tablespoonfuls of grated cheese, a half teaspoonful of salt and a dash of +red pepper; stir in the well-beaten whites of the eggs; put into +individual baking dishes; bake in a quick oven about eight minutes and +send at once to the table. + + +Cheese Balls + +Grate or chop sufficient common cheese to make a half pint; add to it one +pint of stale bread crumbs, a half teaspoonful of salt, a dash of red +pepper and the whites of two eggs slightly beaten. Form these into small +balls the size of an English walnut; dip in egg and then in bread crumbs +and fry in smoking hot fat. These may also be made into small +cylinder-shaped croquettes, and served with cream sauce. + + +Duchess Soup + +Put two tablespoonfuls of butter and a sliced onion in a saucepan; cook +until the onion is soft and yellow; add to this two tablespoonfuls of +flour, mix, and then add one quart of milk, a level teaspoonful of salt +and a palatable seasoning of red pepper. Add six tablespoonfuls of grated +cheese; stir in a double boiler until it is smoking hot; press through a +fine sieve; reheat and send at once to the table. + + +Cheese Pudding + +Toast slices of stale bread until a golden brown and crisp to the center. +This is best done in the oven. Put a layer of this toasted bread in the +bottom of a baking dish; put over a quarter of a cup of grated or chopped +cheese, sprinkle with salt and red pepper; then another layer of bread, +another of cheese and the last of bread. Pour over sufficient milk to +moisten the bread; bake in a quick oven fifteen minutes, and serve at +once. + + + + +SAUCES + + +All meat sauces are made after the same rule, changing the liquids to give +varieties; for instance, one tablespoonful of butter (which means an +ounce), and one tablespoonful of flour (a half ounce) are always allowed +to each half pint of liquid. The butter and flour are rubbed together +(better without heating), then the liquid added, cold or warm, the whole +stirred over the fire until boiling. A half teaspoonful of salt and an +eighth of a teaspoonful of pepper is the proper amount of seasoning. + + +White Sauce + +If you wish to make a white sauce, use one tablespoonful of butter, one +tablespoonful of flour and a half pint of milk. Called also milk or cream +sauce. + + +Tomato Sauce + +Tomato sauce will have the same proportions of butter and flour and a half +pint of strained tomatoes. + + +Sauce Bechamel + +For sauce Bechamel, fill the cup half full of stock, then the remaining +half with milk, giving again the half pint of liquid and usual quantity of +butter and flour. + + +Sauce Supréme + +This is one of the nicest of all sauces to use with warmed-over chicken, +duck or turkey. Rub together a tablespoonful of butter and one of flour, +then add gradually a half pint of chicken stock; stir constantly until +boiling, take from the fire, add the yolks of two eggs, strain through a +fine sieve, add the seasoning, and serve immediately. + +Sauces containing the yolks of uncooked eggs cannot be reboiled after the +eggs are added. + + +English Drawn Butter + +For English drawn butter, use a tablespoonful of butter, a tablespoonful +of flour, and a half pint of water. We usually have the water boiling, and +add it gradually to the butter and flour, stirring rapidly. As soon as it +reaches boiling point, take from the fire and add carefully another +tablespoonful of butter. This may be converted into a plain + + +Sauce Hollandaise + +by adding with the last tablespoonful of butter, the yolks of two eggs, +the juice of half a lemon, a teaspoonful of onion juice and a +tablespoonful of chopped parsley. + + +Brown Sauce + +This is made by rubbing butter and flour together in the above +proportions, then adding a half pint of stock; stir until boiling, add a +teaspoonful of browning or kitchen bouquet and the usual seasoning of salt +and pepper. To change the character of this sauce add garlic, onion, +Worcestershire sauce, mushroom catsup, etc. + + +Brown Tomato Sauce + +An exceedingly nice sauce for Hamburg steaks. After you have taken the +steaks from the pan, add a tablespoonful of butter and one of flour; mix. +Fill your measuring cup half full of strained tomatoes, the remaining half +with stock, making a half pint; add this to the butter and flour, stir +until boiling, add a seasoning of salt and pepper and pour over the +steaks. + + +Roasted Beef Gravy + +Roasted beef gravy, which really should be a sauce, is improved by adding +a little tomato to the stock before adding it to the fat and flour. In +roasting meats, we do not use butter for the sauce; there is always +sufficient fat in the bottom of the pan. Pour from the pan all but one or +two tablespoonfuls of fat (the amount required) and add to that the flour. +A rounding tablespoonful of butter to which we refer weighs an ounce; of +liquid fat, as in the pan, you must allow two even tablespoonfuls to the +ounce; so, if you are going to make a half pint of sauce take out all but +two tablespoonfuls of fat; add one tablespoonful of flour and then the +half pint of water or stock. + + +Browning + +Plain burned sugar (caramel) may be used to color soups and sauces, thus +saving the trouble of browning the flour or butter. It is also used as a +flavoring for sweets. Put one cup of sugar, dry, into an iron saucepan. +Stand it over a hot fire, and stir continually until it is reduced to a +dark brown liquid. When it begins to burn and smoke, add hastily a cup of +boiling water, stir and cook until a thin syrup-like mixture is formed. +It must not be too thick. Bottle, and it is ready for use, and will keep +any length of time. + + +Kitchen Bouquet + +Add one chopped onion and a teaspoonful of celery seed to one cup of dry +sugar, and then proceed as for ordinary browning. Strain and bottle. A +very good mixture under this name can be purchased at the grocers. + + +Mushroom Sauce + +Where just a few mushrooms are left over, either fresh or canned, they may +be chopped fine and added to a brown sauce and served with steak or beef; +or they may be chopped fine and added to a cream sauce and served with +chicken or sweetbreads. + + +Cold Meat Sauces + +It is the fashion when one is serving cold meat to pass with it some +condiment like Worcestershire sauce, mushroom, walnut or tomato catsup. Of +course, these used in any great quantity are more or less injurious. A +number of little left-overs in the house may be used to take their place, +adding zest to the meat, and are more economical and more wholesome. + + +Chopped Tomato Sauce + +Peel a good-sized tomato, cut it into halves and press out the seeds; chop +the flesh of the tomato fine, add a quarter of a teaspoonful of salt, a +dash of pepper, or, if you have it, a little sweet pepper chopped fine; +you may add also a little celery chopped very fine, or celery seed, and a +teaspoonful of onion juice; rub your spoon with a clove of garlic, and mix +the ingredients thoroughly; add a teaspoonful of lemon juice and dish. +Pass and use as ordinary catsup. + + +Grated Cucumber Sauce + +Grate three or four large cucumbers; drain them on a sieve; to this +drained pulp add a half teaspoonful of salt, a dash of red pepper, a +teaspoonful of onion juice, a tablespoonful of lemon juice, and their stir +in carefully two or three tablespoonfuls of very thick cream; if you can +whip the cream a little first, so much the better. Cream may also be added +to the tomato. + + +Chopped Celery Sauce + +Chop fine sufficient celery to make a half pint; season it with a quarter +of a teaspoonful of salt, a teaspoonful of onion juice, a dash of pepper. +Rub the spoon with garlic, mix thoroughly, stir into it the yolk of an egg +that has been beaten light with two tablespoonfuls of cream; add a few +drops of lemon juice or tarragon vinegar and serve. + + +Cream Horseradish Sauce + +This is one of the most delightful sauces to serve with left-over meats, +especially beef. Press from the vinegar four tablespoonfuls of +horseradish, add a quarter of a teaspoonful of salt, and work in the yolk +of an egg. Whip six tablespoonfuls of cream to a stiff froth, stir it +gradually into the horseradish and dish at once. + + +Pudding Sauces + +The simple method of making a pudding sauce is to add to a half cup of +sugar, a tablespoonful of flour; mix thoroughly, and then add hastily a +half pint of boiling water; boil for a moment and pour while hot into one +well-beaten egg, beating all the while. This may now be seasoned with any +flavoring, as orange, lemon or vanilla. + +To change the character of this sauce, a tablespoonful of butter may be +added. Where butter enters largely into the composition of a pudding +sauce, it is better that it should be beaten to a cream, the sugar added +gradually, then the egg and last the liquor. Heat it over a double boiler +just at serving time, or the froth will float on the surface and the +liquid be rather dense at the bottom. + +Melted sugar with lemon juice and a little water is called sugar sauce. + + + + +SALADS + + +There comes a time during the week, even in careful housekeeping, when +there is an accumulation of little things, a few olives, a slice or two of +beet, perhaps two or three pieces of cooked carrot, a cold potato, a tiny +little bit of cold fish, or cold meats, and not more than a tablespoonful +or two of aspic jelly; these may all be utilized in a + + +Russian Salad + +Chop or cut carefully the vegetables; mix together, add two or three +tablespoonfuls of toasted piñon nuts, and the meat and fish; dish on +lettuce leaves, or, if you have tomatoes, peel and take out the centers, +and fill the salad into the tomatoes. Serve with French or mayonnaise +dressing; garnish with blocks of aspic jelly. + + + + +CEREALS + + +Cold boiled rice left over may be mixed with a small quantity of meat, and +used for stuffing tomatoes or egg plant; or it may be re-heated or made +into pudding, or added to the muffins for lunch, or added to the corn +bread. + +A cup of oat meal or cracked wheat or wheatlet may also be added to the +muffins or ordinary yeast or corn breads. These little additions increase +the food value, make the mixture lighter, and save waste. + + +Southern Rice Bread + +Separate two eggs, beat the yolks until light, and add one cup (a half +pint) of milk; add a tablespoonful of melted butter, a half teaspoonful of +salt, and one and a half cups of corn meal; beat thoroughly, and stir in +one cup of cold boiled rice; add a teaspoonful of baking powder; beat for +two or three minutes; stir in the well-beaten whites of the eggs, and bake +in a thin sheet in an ordinary baking pan. + + +Rice Muffins + +Separate two eggs; add to the yolks one cup of milk and a cup and a half +of white flour; beat thoroughly, add a half teaspoonful of salt, a +teaspoonful of baking powder and one cup of cold boiled rice; stir in the +well-beaten whites, and bake in gem pans in a quick oven twenty minutes. + + +Rice Croquettes + +To make cold boiled rice into croquettes, the rice must be re-heated in a +double boiler with a gill of milk and the yolk of an egg to each cup; you +may season with sugar and lemon or salt and pepper, and serve as a +vegetable. Form into cylinder-shaped croquettes; dip in egg and bread +crumbs, and fry in smoking hot fat. + + +Simple Rice Pudding + +Put into a double boiler one quart of milk; allow it to cook for thirty +minutes; then add two tablespoonfuls of sugar, a grating of nutmeg, and +one cup of cold boiled rice; turn this into a baking pan, and bake in a +quick oven thirty minutes. Serve cold. Raisins may be added when it is +put into the baking pan. + + +Lemon Rice + +Into one cup of cold boiled rice stir one pint of milk; beat the yolks of +three eggs with a half cup of sugar together until light; add to them the +rice and milk; add the grated yellow rind and the juice of one lemon. Turn +this into a baking pan; bake in a moderately quick oven twenty to thirty +minutes. Beat the whites of the eggs to a stiff froth, add three +tablespoonfuls of powdered sugar, and beat again. Heap these over the +pudding, dust thickly with powdered sugar; return to the oven to slowly +brown; serve cold. + + +Paradise Pudding + +Pare, core and grate three apples. Separate three eggs; add to the yolks +four tablespoonfuls of sugar; beat until light; add a grating of nutmeg +and a teaspoonful of lemon juice; stir in a half cup of cold boiled rice; +mix with this quickly the apples, and beat well; add a half cup of milk; +turn into a baking dish, and bake for thirty minutes. Make a meringue as +in preceding recipe, from the whites of the eggs; heap it over the top, +and brown. This pudding may be served warm or cold. + + +Compote of Pineapple + +Throw a pint of boiling water over one cup of cold boiled rice; stir for a +moment; drain, and stand at the oven door. Have ready, picked apart, one +small pineapple; add to it a half cup of sugar; heat quickly, stirring +constantly. Arrange the rice in the center of a round dish, making it into +a mound, flat on top; heap the pineapple neatly on this; pour over the +syrup, and send at once to the table. Small quantities or different kinds +of fruits that have been left over may be blended and used in this way. + + +Monday Pudding + +Cut bits of whole wheat bread into dice. Use a half cup of any fruit that +may have been left over, prunes, raisins, chopped dates or candied fruit. +Grease an ordinary melon mold; put a layer of the bread in the bottom, +then a layer of the fruit, and so continue until you have the mold filled. +Beat three eggs, without separating, with four tablespoonfuls of sugar; +add a pint of milk; pour this carefully over the bread; let it stand for +ten minutes; then put the lid on the mold, and steam or boil continuously +for one hour. Serve with lemon or orange sauce. + + +Apple Farina Pudding + +Pour the left-over breakfast porridge into a square mold and stand it +aside. At luncheon or dinner time cut this into thin slices, cover the +bottom of a baking dish with these slices, and cover these with sliced +apples, and so continue until you have the ingredients used, having the +last layer apples. Beat an egg, without separating, until light, add a +half cupful of milk and a saltspoonful of salt, then stir in a half cupful +of flour. When smooth pour this over the apples and bake in a quick oven +a half hour. Serve with milk or with hard sauce. + + +Cranberry Farina Pudding + +2 cupfuls of cold left-over farina porridge +1/2 cupful of cranberries +1/2 cupful of sugar + +It is wise to pour the porridge into a mold as soon as you finish +breakfast. At serving time turn this out in a glass dish, pour over the +cranberry that has been pressed through a sieve; dust thickly with the +sugar. Stir the remaining sugar into a half pint of milk or cream and +serve as a sauce with the pudding. + + +Plain Farina Pudding + +2 cupfuls of milk +1/2 cupful of sugar +2 eggs +1 cupful of left-over farina or cream of wheat +1 teaspoonful of vanilla + +Put the milk in a double boiler, add the sugar and cold farina porridge. +Stir until thoroughly hot, then add the eggs, well beaten, and the +vanilla. Turn into a baking dish and run in the oven until brown. Serve +cold, with milk or cream. + + +Farina Gems + +2 eggs +1 cupful of milk +1 cupful of cold boiled farina +1 cupful of flour +4 level teaspoonfuls of baking powder +1/2 teaspoonful of salt + +Separate the eggs, add the milk and stir this gradually into the cold +farina. When smooth add the salt, baking powder and flour, mixed. Beat, +and then fold in the well-beaten whites of eggs. Bake in gem pans in a +quick oven a half hour. + + +Hominy Pone + +1 cupful of boiled hominy +1 cupful of white corn meal +2 cupfuls of milk +2 level tablespoonfuls of butter +2 eggs +1/2 teaspoonful of salt + +If the hominy is cold left-over hominy, add to it the milk, and when +thoroughly smooth add the eggs, well beaten, then the butter, melted, and +the corn meal. Pour into a greased pan and bake in a very hot oven about +twenty to twenty-five minutes. + + +Oat Meal Muffins + +The ordinary muffin recipes, which are always about alike, no matter what +flour is used, may have added to them a cup of well-cooked oat meal; for +instance, separate two eggs as for rice muffins; add to the yolks a cup of +milk; then add one and a half cups of whole wheat flour; beat thoroughly; +add a teaspoonful of baking powder; beat again; add one cup of well-cooked +oat meal, or you may substitute wheatlet or any of the breakfast cereals; +fold in the whites of the eggs, and bake in gem pans in a quick oven +twenty to thirty minutes. + + +Sandwiches + +Little bits of fruit, crisp pieces of celery, cold meats of all kinds, may +be chopped, properly seasoned, and used for making fruit, vegetable and +meat sandwiches. + + + + +VEGETABLES + + +String beans, cauliflower, carrots, beets, peas and even a cold boiled +potato may all be cut into neat pieces, mixed together, and served on +lettuce leaves, dressed with French dressing as a salad. One cold boiled +beet may be used as a garnish for a potato salad. String beans, if you +have sufficient quantity, may be served alone as a salad. + + +Stuffed Egg Plant + +Throw a good-sized egg plant into a kettle of boiling water; boil ten +minutes; when cold cut into halves and with a blunt knife scoop out the +center. Chop this scooped-out portion fine, mix with it an equal quantity +of finely-chopped uncooked meat, add a grated onion, a clove of garlic +mashed, a teaspoonful of salt, a little chopped parsley, if you have it, +and a dash of pepper. Fill this into the egg plant shells, stand them in a +baking pan, add a cup of stock and a tablespoonful of butter, bake slowly +one hour, basting every ten minutes. + + +Cucumbers + +Raw cucumbers are easily wilted, and are then unfit for serving. Soak them +in pure cold, unsalted water until serving time. Pass French dressing in a +separate dish. In this way the "left-overs" may be placed in the +refrigerator and used next day as an addition to the dinner salad. + + +Left-Over Tomatoes + +A half cup of stewed tomatoes may be used with stock for brown tomato +sauce, or for making a small dish of scalloped tomatoes, helping out at +lunch when perhaps the family is less in number. The Italians boil down +this half cup of tomatoes until it has the consistency of dough; then +press through a sieve, add a little salt, pack down into a jelly tumbler +and stand in the refrigerator to use as flavoring. A tablespoonful in a +soup, or in an ordinary sauce, or mixed with the water for baked beans, or +added to the stock sauce for spaghetti or macaroni, adds greatly to the +flavor as well as appearance. + + +Corn Oysters + +6 ears of cold boiled corn +2 eggs +1 cupful of milk +1/2 cupful of flour +1/2 teaspoonful of salt +1 saltspoonful of pepper + +Score the corn, press it out, add the eggs, well beaten, and the oil or +butter; then stir in the milk, salt and pepper. Sift the flour, stir it +in, and drop by spoonfuls into shallow hot fat. + + +Chicken Corn Pie + +6 ears of cold cooked corn +4 eggs +1 level tablespoonful of butter, melted +1 cupful of milk +1 teaspoonful of salt +1 saltspoonful of pepper +1 young chicken + +Score the corn and with a dull knife press it out. Carefully beat the +eggs, without separating, until light, add the milk, melted butter, salt +and pepper. Pour this into a casserole mold or pudding dish. Have the +chicken drawn and disjointed; make two pieces of the breast, cut it into +four pieces, dust with salt and pepper, brush with melted butter. Lay the +chicken on top of this mixture and stand the baking dish in a moderately +quick oven about one hour. Serve in the dish in which it was cooked. Some +prefer to broil the chicken on the bone side before they put it into the +pudding, the pudding may be baked, and then put it in the pudding and +brown it with the pudding. This is a good way to use cold left-over corn, +and cold bits of chicken may be used in the place of the fresh chicken. + + +Green Corn Cakes + +4 ears of left-over cooked corn +1 egg +2 tablespoonfuls of milk +1 tablespoonful of melted butter +1/2 cupful of flour +1/2 teaspoonful of salt + +Score the corn, press out the cooked pulp, add to it the beaten egg, milk, +melted butter and salt. Stir in the flour, and drop by tablespoonfuls into +a little thoroughly heated fat. + + + + +FRUITS + + +Small quantities of fruit that are not sufficiently sightly to put again +on the table may be put aside and made into fruit pot-pie. All sorts of +fruits may be blended. Put them into a saucepan, and to each pint of this +fruit allow one quart of water and a palatable seasoning of sugar, and you +may flavor it with a little grated lemon or orange rind; bring to boiling +point. During this time put one pint of flour into a bowl, add a half +teaspoonful of salt and a teaspoonful of baking powder. Beat one egg until +light, add to it a half cup of milk, then add this to the flour; there +should be just enough to moisten and make a dough. Take this out on the +board, knead lightly, roll out and cut into biscuits. Put these biscuits +over the top of the fruit; cover the kettle and cook slowly for fifteen +minutes; do not lift the lid during the cooking. Serve hot with plain +milk or cream, or with a hard sauce made from sugar and butter. + + +Fruit Soufflé + +Beat the whites of six eggs until light, but not dry; add three +tablespoonfuls of powdered sugar; mix quickly; line the bottom of the +baking dish with any sort of fruit, such as chopped dates or figs, or +left-over candied fruits or preserves. Heap over the whites of the eggs, +dust thickly with powdered sugar, and bake in a hot oven for five minutes. +Serve immediately. To give variety, where stale biscuits or bread, or +sponge cake are left over, line the bottom of the dish with the stale +bits; pour over enough milk to moisten, put in a layer of fruit and the +whites of the eggs as above. + + +Fruit Jambolaya + +Put one cupful of cold boiled rice in a little sieve or colander and stand +it over the tea kettle where the steam will pass through it. Chop fine any +left-over fruit at hand, an apple, pear, plum, banana, and the pulp of an +orange; they may be all mixed together and slightly sweetened. Put a +little of the rice into four serving dishes, put in the center of each a +tablespoonful of the chopped fruit and send to the table. This is rather +nice for children, and is a good way to use up both the rice and the +fruit, as it makes a good combination. + + +Plain White Cake + +Beat a quarter of a cup of butter to a cream; add gradually one and a half +cups of sugar. Sift two cups of flour with a teaspoonful of baking powder; +measure a half pint of water; add a little water and a little flour, and +so continue until the ingredients are used; beat thoroughly, then stir in +the well-beaten whites of five eggs. Bake in a loaf or layers. Put layers +together with chopped fruit, soft custard, or a soft icing. + + +Chicken Muffin Cases + +Boil together a half pint of water and two tablespoonfuls of butter, add +hastily a half pint of sifted flour, stir over fire until a smooth dough +is formed. Take from the fire and when cool, add one unbeaten whole egg; +beat, add another and so continue until four eggs have been added. Bake in +gem pans until light and hollow, about a half hour. This quantity will +make twelve. Cut a round from the top and fill the muffin with any creamed +mixture. + + +To Make Cocoanut Milk + +Cover one quart of grated cocoanut with one pint of boiling water. Stir +and mash; strain and press. The milk thus produced may be used for +curries. Throw away the pulp. + + + + +SOUR MILK AND CREAM + + +Corn Cake + +2 eggs +1 cupful of thick sour milk +1 level teaspoonful of baking soda +2 cupfuls of corn meal +3/4 cupful of white flour +2 cupfuls of sweet milk +3 level teaspoonfuls of baking powder + +Beat the eggs until very light, without separating. Moisten the soda in +two tablespoonfuls of cold water, stir it into the cupful of sour milk; +add this to the eggs, then add the meal and beat thoroughly. Sift the +baking powder and flour; stir these into the other mixture, and then add +the two cupfuls of sweet milk. Pour into a shallow greased pan and bake in +a moderately quick oven about three-quarters of an hour. This should have +a custard on top. + + +Sponge Corn Cake + +1 cupful of corn meal +1/2 cupful of flour +1 cupful of thick sour milk +2 eggs +1 level tablespoonful of butter, melted +1/2 teaspoonful of salt +1/2 teaspoonful of baking soda + +Moisten the soda in a tablespoonful of water and stir into the thick sour +milk. Separate the eggs; beat the yolks, add the sour milk, with the +butter, melted, corn meal and flour. Beat thoroughly, then fold in the +well-beaten whites, add salt and bake in a shallow greased pan in a quick +oven a half hour. + + +Old Virginia Batter Cakes + +2 eggs +1 cupful of sour milk +1 cupful of water +2 cupfuls of white corn meal +1 cupful of flour +1/2 teaspoonful of salt +1 level teaspoonful of baking soda +1 teaspoonful of baking powder + +Beat the eggs, without separating, until very, very light. Dissolve the +soda in a little water, add it to the sour milk; stir until this is well +mixed, add it to the egg; add the water, the corn meal, salt and flour +sifted with the baking powder. Mix thoroughly and bake on a very lightly +greased griddle. + + +Plain Corn Dodgers + +1 egg +1/2 teaspoonful of salt +1 cupful of thick sour milk +1 level teaspoonful of baking soda +1 cupful of corn meal +1/2 cupful of flour + +Beat the egg, without separating. Dissolve the soda and add it to the sour +milk; add this to the egg; add the salt, then the corn meal and flour. +Beat until well mixed, and drop by spoonfuls in a shallow pan in which you +have a little bacon or ham fat. When cooked on one side, turn quickly and +cook on the other. + + + + +INDEX + + +Anchovy, Mutton with +Apple Farina Pudding + Snow + +Baked Sardines +Balls, Cheese + Curry + English Chicken +Barbecue of Cold Beef +Batter Cakes, Old Virginia +Beauregard Eggs +Bechamel Sauce +Beef, Cold, Barbecue of +Beef--Cooked + Barbecue of Cold + Bresleau + Croquettes + Fritters + Gobbits + Minced on Toast + Panada + Potato Dumplings + Ragout + Rechauffee + Salt Hash No. 1 + No. 2 + Steak Pudding +Beef Croquettes + Fritters + Gravy, Roasted + on Toast, Minced + Panada of + Rechauffee of + Salt Hash No. 1 + No. 2 + Steak Pudding + Timbale +Beef--Uncooked + Brown Stew + Cannelon + Hamburg Steaks + Kibbee + Timbale +Bobotee +Bordelaise Duck +Boudins +Bouquet, Kitchen +Bread + and Butter Custard + Croquettes + Muffins + Southern Rice +Bresleau +Broiled Potatoes +Browned Hash, Vegetable +Browning +Brown Sauce + Stew + Tomato Sauce +Butter, English Drawn + +Cake, Corn + Gold + Plain White + Sponge Corn +Cakes, Green Corn + Old Virginia Batter +Canapés +Cannelon +Cases, Chicken Muffin +Casserole +Celery Sauce, Chopped +Cereals +Cheese + Balls + Pudding + Soufflé +Chicken Balls, English +Chicken--Cooked + Casserole + Creamed Hash on Toast + Cutlets + Indian Hash + Mock Terrapin + Supréme +Chicken Corn Pie + Cutlets + Legs, Deviled + Muffin Cases + Supréme +Chicken--Uncooked, + Deviled Legs, + English Balls, + Timbale, +Chopped Celery Sauce, + Tomato Sauce, +Cocoanut Milk, To Make, +Cold Beef, Barbecue of, + Boiled Potatoes, + Meat Sauces, +Compote of Pineapple, +Cooked Beef, + Chicken, + Fish, + Mutton, +Corn Cake, + Sponge, + Cakes, Green, + Dodgers, Plain, + Oysters, + Pie, Chicken, +Cranberry Farina Pudding, +Cream Horseradish Sauce, +Creamed Hash on Toast, +Croquettes, Beef, + Bread, + Egg, + Fish, + Potato, + Rice, +Cucumber Sauce, Grated, +Cucumbers, +Curry Balls, + of Mutton, +Custard, Bread and Butter, +Custards, Potato, +Cutlets, Chicken, + +Deviled Chicken Legs, +Dodgers, Plain Corn, +Drawn Butter, English, +Duchess Soup, +Duck Bordelaise, +Dumplings, Potato, + +Egg Croquettes, + Plant, Stuffed, +Eggs, + Beauregard + Whites of, +English Chicken Balls, + Drawn Butter, + +Farina Gems, + Pudding, Apple, + Cranberry, + Plain, +Fish à la Crême, +Fish--Cooked, + à la Crême, + Baked Sardines, + Canapés, + Croquettes, +French Lamb Stew, +Fritters, Beef, +Fruit Jambolaya, + Soufflé, +Fruits, + +Game, +Garnishing, Potato Roses for, +Gems, Farina, +German Slaw, +Gobbits, +Gold Cake, +Grated Cucumber Sauce, +Gravy, Roasted Beef, +Green Corn Cakes, + +Hamburg Steaks, +Hash, Creamed, on Toast, + Indian, + Salt Beef No. 1, + No. 2, + Vegetable Browned, +Hashed Brown Potatoes, +Hollandaise Sauce, +Hominy Pone, +Horseradish Sauce, Cream, + +Indian Hash, + +Jambolaya, Fruit, + +Kibbee, +Kitchen Bouquet, +Klopps, + +Lamb Stew, French + with Tomatoes +Left-Over Tomatoes +Lemon Rice +Little Puddings à la Grand Belle +Lyonnaise Potatoes + +Meat + Sauces, Cold +Milk, Cocoanut, To Make + Potatoes in +Minced Beef on Toast +Mock Terrapin or à la Newburg +Monday Pudding +Muffin Cases, Chicken +Muffins, Bread + Oat Meal + Rice +Mushroom Sauce +Mutton--Cooked + Bobotee + Boudins + Curry of + French Stew + Klopps + Pilau + Salad + Stew with Tomatoes + with Anchovy +Mutton, Curry of + Salad +Mutton--Uncooked + Curry Balls +Mutton with Anchovy + +Oat Meal Muffins +O'Brien Potatoes +Old Virginia Batter Cakes +Oysters, Corn + +Panada of Beef +Paradise Pudding +Pie, Chicken Corn +Pilau +Pineapple, Compote of +Plain Corn Dodgers + Farina Pudding + White Cake +Pone, Hominy +Potato Croquettes + Custards + Dumplings + Puff + Roses, for Garnishing +Potatoes + au Gratin + Broiled + --Cold Boiled + Hashed Brown + in Milk + Lyonnaise + O'Brien + Scalloped + Stuffed + Sweet +Pudding, Apple Farina + Beef Steak + Cheese + Cranberry Farina + Monday + Paradise + Plain Farina + Sauces + Simple Rice + Steak +Puddings, Little à la Grand Belle +Puff, Potato + +Ragout +Rechauffee of Beef +Rice Bread, Southern + Croquettes + Lemon + Muffins + Pudding, Simple +Roasted Beef Gravy +Roses, Potato, for Garnishing +Russian Salad + +Salad, Mutton + Russian +Salads +Salt Beef Hash, No. 1 + No. 2 +Sandwiches +Sardines, Baked +Sauce, Bechamel + Brown + Tomato + Chopped Celery + Tomato + Cream Horseradish, + Grated Cucumber + Hollandaise + Mushroom + Supréme + Tomato + White +Sauces, + Cold Meat + Pudding +Scalloped Potatoes +Simple Rice Pudding +Slaw, German +Snow, Apple +Soufflé, Cheese + Fruit +Soup, Duchess +Sour Milk and Cream + Corn Cake + Old Virginia Batter Cakes + Plain Corn Dodgers + Sponge Corn Cake +Southern Rice Bread +Sponge Corn Cake +Steak Pudding, + Beef +Steaks, Hamburg +Stew, Brown + French Lamb + Lamb, with Tomatoes +Stock +Stuffed Egg Plant + Potatoes +Supréme Chicken + Sauce +Sweet Potatoes + +Terrapin, Mock +Timbale + Beef +To Make Cocoanut Milk +Tomato Sauce, + Brown + Chopped +Tomatoes, Lamb Stew with + Left-Over + +Uncooked Beef + Chicken + Mutton + +Vegetable Browned Hash +Vegetables + +White Cake, Plain + Sauce +Whites of Eggs + + + + +*** END OF THE PROJECT GUTENBERG EBOOK, MADE-OVER DISHES *** + +This file should be named 6978-8.txt or 6978-8.zip + +Project Gutenberg eBooks are often created from several printed +editions, all of which are confirmed as Public Domain in the US +unless a copyright notice is included. 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