Popular dishes
{■Jass_XX7i51 B()ok_i£?_7J ('<ip\iiglil N" coPYRUiirr i)i:posit. opcalap A COLLECTION OF RECIPES AS USED BY npilt) ^J^apiaR ^olliii)^ N HER LECTURES. FOURTH EDITION. COPYRIGHTED, 1906, lY EMILY MARIAN COLLING. UBRARYof C0N6RF.SS Two Conies Received AUG 23 »906 Co(wri«m Entry CLASfe O- XXc. No. (N /y^ <\ To the Public : Having received so many requests for recipes from all parts of the country where I have had the pleasure of appear- ing as lecturer and demonstrator, I have deemed it advisable to compile this little book of the most popular recipes used in mv lectures, and hope it will prove an assistance to housewives desirous of plac- ing- on their tables, daintv dishes at a moderate cost. In presenting these recipes to the pub- lic I desire to state that I lay little claim to originality, simply offering a collection of popular recipes of both my own and others as used in my lectures. EMILY MARIAN- COLLING. POPULAR DISHES. Coofttng with (5a6- Gas for cooking purposes is every year becoming more popular, and no wonder, for it is an ideal fuel. In warm weather where a gas range is used, one can cook without the discomfort of a hot cast iron range, the heat from which, added to that of the summer weather, makes life a burden, and cooking a drudgery. A gas range gives but little heat (un- less you wish it to) and cools off quickly after using. From five to ten minutes only are re- quired for heating the oven, while a cast iron or steel range usually requires an hour. With a gas range in the kitchen, cooking is a delight. In using gas for cooking, a few simple rules should be ob- served. Never light the top burners until ready to use them and when through with them turn the gas out. If needed again in a few minutes, it is better to relight than to leave them burning. Remember that matches are cheaper than gas. In lighting the oven burners, never turn the gas on until the match is lighted 4 Popular Dishes. and ready to ignite it and remember that from five to ten minutes only are required to heat the oven. When broiHng or roasting, it is best to keep the damper in the stovepipe open. By so doing, the draft will draw all odors up the chimney. When a pot containing vegetables of any kind begins to boil, turn the flame down, or place over simmering burner, al- lowing just heat enough to keep it at boil- ing point. By a little care and practice one may bake bread and cake at the same time. One may also bake bread or biscuits in the upper oven, while roasting or broiling in the lower one. TO PLANK FISH. When using a gas range, one is enabled to serve planked shad or white fish, deli- cacies which only the possessors of gas ranges can indulge in. Have a piece of hard w^ood (oak or hickory) about one and a half inches thick and as large as your broiling oven will accommodate, made expressly for plank- ing. Have both sides planed very smooth- ly, so that it may be easily cleaned. Prepare the fish by splitting down the back and cleaning carefully. About ten minutes before it is needed place the plank in the heated broiling oven : when well To Plank Fish. 5 heated through, remove and place the fish upon it, skin-side down. Sprinkle with salt and pepper, and baste lightly with melted butter and lemon juice. Run the plank into the broiling oven so that the fish will come about six inches from the flame, which should be a mod- erate one. Allow it to remain until a nice brown and tender, which usually requires from fifteen to twenty minutes. Watch carefully, and if there seems danger of scorching, reduce the flame or move the tray one slide lower down. When done (which may be ascertained by trying with a silver fork), remove from the oven, baste again with melted butter, garnish with lemon and pasley. Arrange the plank on a tray and send at once to the table. Never use soap or any alkali in cleansing the plank, which should be kept carefully covered when not in use, to prevent dust from settling on it. BROILING FISH. Five minutes before putting the fish into the broiling oven light both burners ; grease the broiling rack to prevent the fish from sticking, place the fish on the rack, skin side down, sprinkle with salt and pepper and baste with melted butter. When the broiling oven is hot, run the broiler in, on a slide which will bring it six or eight inches from the flame. Watch 6 Popular Dishes. carefully and regulate the tiame. so that the lish may not scorch. \\'hen about half done, baste again with melted butter. When done (which may be ascertained by trying with a silver fork), carefully loosen the tish from the broiler with a limber knife, remove with care to a heat- ed platter, spread liberally with softened butter, garnish with parsley and lemon and serve. BROILING STEAK. Gas is the ideal fuel for broiling. When properly done, the meat is juicy, tender and delicious. To secure these results the following directions should be carefully carried out. Buy a steak at least one inch thick. It is a great mistake to buy thin steak for broiling. Trim off the surplus fat and shape nicely. Light the oven burners fully five minutes before putting in the steak as it is of the greatest importance that the broiling oven should be well heat- ed before the meat is put in. When it is hot put the steak on the broiling rack and run it into the broiling oven, on the slide which will bring the meat ver\- close to the flame. Leave the dcor open throughout the broiling and when one side of the steak is seared, turn it over and sear the other side. Allow the second side to become a rich, dark brown. Broiling Steak. 7 then turn and brown the other side. When done remove to a hot platter and either pour over it the contents of the drip pan or spread with butter; sprinkle liberally with pepper and salt, garnish with pars- ley, slices of tomato and lemon and ser^-e at once. Three things must be remembered. First, be sure the broiling oven is hot when the steak is put in: second, sear first one side, then the other to seal in the juices : third, never pierce the meat with a fork while cooking, or after it is coc»ked, as this allows the escape of the juices, making the steak dr\- and tasteless. In turning the steak it is best to remove the drip pan and rack from the oven, placing it on the dropped door, if the range has one. if not, on the top of the range, or on the table, as the steak can be turned much easier and quicker in this way. ROASTIXG. With a gas range, one may have meat roasted, which is not possible in an ordi- nary range. For this the broiling oven must be used, and the dc>or left open all dtiring the process, unless the dor*r con- tains large perforations for the admission of fresh air. Light the oven burners fully live min- utes before putting in the roast, as it is of 8 Popular Dishes. the utmost importance that the broiHng oven should be well heated. Put the meat on the broiling- rack, sprinkle with pepper and run it into the broiling oven, so that the meat will be about one and a half or two inches from the flame. When one side is seared, ex- pose another part to the heat, and so con- tinue until all sides are seared, thus seal- ing in the juices, then place on a lower slide to finish. Baste every ten or fifteen minutes with the fat in the drip pan, turn frequently, being very careful not to pierce it with the fork, which would allow the juices to escape, thus making the meat dry and tasteless. Allow about eighteen minutes to each pound of meat and one- half hour before the meat is done, sprinkle it all over with salt. At serving time remove the meat to a hot platter, drain off all but two or four tablespoon fuls of fat (according to the size of the family). To each two table- spoonfuls add two level tablespoonfuls of flour, rub to a paste, then add one-half pint of boiling water or stock, place over the fire and stir until it bubbles, season to taste with salt and pepper and serve. Many persons prefer meat cooked in this way to that baked in an oven, but where the latter method is preferred, bake as in an ordinary range, lighting the oven burn- ers ten minutes before putting in the meat. Place the meat in the oven, allowing a Roasting. g strong heat for thirty minutes (about 500°). At the end of that time reduce the heat to about 410°, by turning off some of the gas, and finish baking at the reduced temperature, basting every fifteen minutes. When done finish the same as roasted meat. FRYING ON A GAS RANGE. Frying may be done more perfectly and with much greater ease and comfort (es- pecially in hot weather) over gas, than with any other fuel, as one has such per- fect control over it and can keep the fat at an even temperature, by a slight turn of the valve. For frying one should have a deep ket- tle, a wire frying basket, a plate to rest it on and receive any fat which may drop from it and a flat pan lined with soft paper, to receive the articles as they are taken from the basket. Have sufficient fat in the pan to com- pletely cover the articles to be fried ; place over the gas flame and allow it to heat until a bluish smoke rises from it, or until a small piece of bread will brown in it quickly. When frying croquettes put only two at a time into the basket, as more than this will lower the temperature so that the fat will soak into them, which must al- w^ays be avoided. After putting the cro- 10 Popular Dishes. quettes in, place the basket in the hot fat and when they are a rich brown, lift the basket, placing it on the plate. Lift the croquettes one at a time and place them on the soft paper to drain. Have the oven warm and keep the pan containing the fried articles in it to keep them warm. When frying oysters, unless very large, three may be put in at a time. BAKING BREAD AND ROLLS. Five or ten minutes before the oven will be needed for baking, light both burners and before putting the articles to be baked into the oven, regulate the flame so as to obtain the desired amount of heat. A two-pound box loaf of bread should bake one hour in a temperature of 400° ; smaller loaves may be baked in a slightly hotter oven and removed when a nice brown. Ten minutes before taking the bread from the oven turn off the gas en- tirely, in order to utilize the heat remain- ing in the oven. Rolls require a temperature of about 430°. Baking powder biscuits, gems and quick muffins about 500°. Li baking all these articles place them on the middle or upper rack, as the heat in a gas range oven is usually more uni- form in the upper part. If the proper amount of gas is used Baking Bread. ii everything baked in these ovens should be a beautiful and uniform brown. If the bottom scorches before the top is brown, it is usually an indication that too much gas was used. If one has not an oven thermometer the desired results may be obtained by carefully observing the amount of gas turned on each time, for each class of articles, if not just right the first time, more or less as required may be turned on the next and all succeeding times. By a little practice and intelligent observation one may soon obtain the most satisfactory results. BAKING PASTRY. Few things require as much care in baking as pastry. Before baking it should be thoroughly chilled. Light the oven burners ten minutes before putting in the pastry and in five minutes regulate the heat by turning off, if necessary, some of the gas; about 500°, or a temperature suitable for baking powder biscuits, will be found suitable for pastry. Place the pie or patties on the middle slide of the gas range oven, and when well puffed up (in about twelve minutes) turn off some of the gas and finish baking at a lower temperature (about 420°). In baking pattie shells they should be well puffed up at the end of twelve or fif- teen minutes : at that time reduce the heat 12 Popular Dishes. and slip a thin sheet of asbestos under the pan, or on the shelf below them, to pre- vent them from scorching on the bottom. BAKING CAKES. Fully ten minutes before the cake is ready for the oven, light the front burner and in five minutes regulate the flame to furnish the desired amount of heat. A loaf cake containing butter requires a temperature of 400°, cookies about 425°, layer cakes and pattie cakes 420°, angel food and sunshine cake 380°. Cookies should be baked upon the U|p- per slide of the oven, but the middle slide will be found most satisfactory for the baking of all other cakes. Where two slides are needed for layer cakes use the two upper ones, being care- ful not to place the tins so that one comes immediately over another. TOASTING. Toasting by gas is done quickly and easily. Light the oven burners, then cut the bread the desired thickness (one-half inch, luiless otherwise preferred). Place it on the broiling rack and run into the warm broiling oven. Leave the door open and give the toast constant attention until every piece is out. Watch carefully and Toasting. 13 as each piece browns, turn and brown the other side. Serve at once, with or with- out butter, as preferred, the latter being preferable for those having weak diges- tive organs. There is a gauze wire toaster made, which may be used over the flame, which does beautiful work, the gauze wire pre- venting the flame from reaching the toast. TWICE BAKED BREAD. Cut stale bread into very thin slices, ar- range in a single layer on a large baking pan. Light one oven burner, place the pan in the oven and keep the oven at a very moderate heat until the bread is crisp and a delicate brown. This may be served either hot or cold (is delicious either way) and as the starch in the bread is partly converted into dextrin, it is the safest form of bread to give to a dyspep- tic or invalid. S0UP9. SOUP STOCK. One shin of beef, five quarts of cold water, one onion, one small carrot, one turnip, two bay leaves, one sprig of pars- ley, twelve cloves, one stock of celery, one level tablespoonful of salt. Wipe the meat well with a damp cloth, then re- 14 Popular Dishes. move all the meat from the bone. Place the bones in the bottom of a large porce- lain-lined or granite soup kettle (never use an iron kettle for soup). Cut the meat into very small pieces across the grain and lay on top of the bones, add the cold water and stand the kettle on the back of the range for one hour, then place it over a good fire. When it begins to steam and the scum appears on the top place it over a more moderate fire, add one-half cup of cold water and remove the scum. Then cover the kettle securely and allow it to simmer gently for four hours. Now add the salt and vegetables and sim- mer one hour longer. Now remove from the fire, strain first through a colander and again through a fine sieve and put at once into a cold place. When cold and solid remove the grease and it is ready for use. TOMATO SOUP. One quart of stewed tomatoes, or one quart can, one pint of stock, one small onion, one bay leaf, one stalk of celery, and a sprig of parsley, one teaspoonful of sugar, one-quarter teaspoonful of baking soda, two level tablespoonfuls of butter, four level tablespoonfuls of flour, salt and pepper to taste. Put the tomatoes in a saucepan with the onion, bay leaf, parsley and celery, let it stew for about ten min- Soups. 1 5 utes. Now press through a sieve fine enough to remove the seeds. Put it into a clean saucepan with the stock, place over the fire and bring to a boiling point. Rub the butter and flour together until smooth, and stir into the boiling soup. Stir con- stantly until smooth, then add the salt, pepper, sugar and soda, and serve. CREAM OF CELERY SOUP. Four roots of celery, one quart of milk, one pint of water in which celery was boiled, three level tablespoonfuls of but- ter, six level tablespoonfuls of flour, about three level teaspoonfuls of salt, and white pepper to taste, one slice of onion. Wash the celery and cut into small pieces, cover it with boiling water and boil about one- half hour, or until tender, then press it through a colander. Put the milk on in a farina boiler with the onion. Rub the butter and flour together, and stir into the boiling milk, stir a moment, then re- move the onion and add the strained cel- ery and water, also the salt and pepper. When thoroughly heated serve. This soup is improved by using one-half milk and one-half veal or chicken stock. CREAM OF CHEESE SOUR One quart of milk, one slice of onion, one slice of carrot, one blade of mace, two 1 6 Popular Dishes. tablespoonfuls of butter, two tablespoon- fuls of flour, three heaping- tablespoonfuls of grated Parmesan cheese or three- fourths cup of American cheese, yolks of two eggs, salt and pepper. Directions: Put the milk on in the double boiler with the carrot, onion and mace; rub butter and flour together; when the milk has reached boiling point remove the veg- etables and add the butter and flour; stir constantly until it thickens ; add the cheese and stir until melted, then take it from the fire ; add beaten yolks of the eggs, salt and pepper. Serve at once. This soup cannot be heated over. CREAM OF LIMA BEAN SOUP. One quart of fresh lima beans, or one can, one pint of milk and one pint of veal or chicken stock, or one quart of milk, two level tablespoonfuls of butter, two level tablespoonfuls of flour ; salt and pepper to taste. If fresh beans are used put into a saucepan, cover with boiling water and boil gently about one-half hour until ten- der, drain and press through a colander. Put the milk on in a double boiler, also the stock, if used. Rub the butter and flour together, add to the boiling mix- ture, stir until it thickens, then add the beans and salt and pepper, cover and let stand until hot, then serve. Soups. 1 7 CREAM OF PEA SOUP. One can (or one pint of cooked peas) one quart of rich milk, two rounding ta- blespoonfuls of butter, three level table- spoonfuls of flour, salt to taste and white pepper if desired. If canned peas be used, drain the peas and wash through two waters. Press them through a colander or vegetable press. This will be found easier if they are first heated. Put the milk in a double boiler, rub the butter and flour together, when the milk is scalded add these, then salt and pepper and last the strained peas. \^nien thoroughly heated, serve. If French peas are used, or carefully cooked fresh ones, this soup is a delicate green, forming a very suitable one for a green and white luncheon. CREAM OF SALMON SOUP. One-half can of salmon, one quart of milk, two rounding tablespoonfuls of but- ter, two rounding tablespoonfuls of flour, two level teaspoon fuls of salt, speck of cayenne. Drain the oil from the salmon, remove bones and skin, mash the salmon fine, add one cup of the milk heated and strain through a sieve or vegetable press. Put the rest of the milk into a double boiler over the fire, rub the butter and flour to- 1 8 Popular Dishes. gether and add to the scalded milk, stir a moment, add salt and cayenne and last the strained salmon. When well heated, serve. If wanted for a pink luncheon, a drop or two of red coloring may be added to make it a little more decided pink. CREAM OF TOMATO SOUP. Place in a saucepan one cup of tomatoes (stewed or canned), add a small blade of mace, two slices of onion, one level tea- spoon of celery salt, and a sprig of pars- ley. Cook ten minutes, strain, removing all seeds, add one-half teaspoon of sugar, one-eighth teaspoon of baking soda, the same of paprika and one level teaspoon of salt. Put one pint of milk into a double boil- er, melt three level tablespoons of butter, add to it two level tablespoons of flour, mix and add to the hot milk. Just before pouring into the tureen, combine the two and serve at once. FRUIT SOUP. These soups may be made from cur- rants, oranges, cranberries, or a mixture of currants and raspberries. One pint of juice, one pint of boiling water, one table- spoonful or arrowroot, sugar to taste. Moisten the arrowroot in a little cold wa- Soups. 19 ter, add the boiling water and sugar, boil a moment and add the fruit juice. At serv- ing time, half-fill a punch bowl with crack- ed ice, pour in the fruit juice and it is ready to serve. Serve in punch glasses. HALIBUT BAKED WITH ONION. Have a halibut steak cut about one and a half inches thick. Butter the bottom of a baking pan ; sprinkle it with finely- chopped onion. Put the halibut steak on top of this, brush it over with the yolk of an egg, sprinkle with chopped onion, pars- ley, pepper and salt. Pour over it a tea- spoonful of lemon juice, and place over it here and there small bits of butter, using in all about a rounding tablespoon ful, and bake in a moderate oven 30 minutes. Gar- nish with parsley and slices of lemon, and serve Bechamel sauce with it. HALIBUT STEAK WITH WELSH RAREBIT. Take a halibut steak one to one and one-half inches thick, sprinkle with salt, pour over it a tablespoonful of lemon juice and the same of melted butter. Place on a fish sheet in a baking pan and bake rather slowly for half an hour, or until done, baste once with melted butter. 20 Popular Dishes. When ready to serve, slide carefully onto a hot platter and pour over it a Welsh rarebit made as follows, and serve imme- diately. WELSH RAREBIT. Put into a saucepan a rounding table- spoonful of butter, place over the fire and melt, then add one-half pound of soft cheese chipped fine and stir until melted, then add gradually one-half cup of cream, when hot, stir in the beaten yolks of two eggs, add one-half teaspoonful of salt and a speck of cayenne. Take at once from the fire and serve. BAKED FILLETS OF HALIBUT. Two pounds of halibut, one-quarter cup of butter, one-quarter teaspoonful of salt, one teaspoonful of lemon juice, one-quar- ter teaspoonful of onion juice, one-half saltspoonful of pepper. Have the halibut cut into three-quarter inch slices, remove the skin and cut slices into fillets. Melt the butter and add the seasonings. Dip each fillet into this sauce, place on a fish sheet, or in a shallow pan and bake about fifteen minutes in a quick oven, serve with tomato cream sauce. TURBANS OF HALIBUT. Have the slice of halibut cut about one- half inch thick, divide each slice into four Fish. 21 pieces of equal size. For each slice take two tablespoonfuls of melted butter, add to it one teaspoonful of lemon juice and one^eighth teaspoonful of onion juice, mix thoroughly, dip each piece of halibut in this mixture, sprinkle with salt and pepper and roll into turbans. Fasten each with two wooden toothpicks, which have been dipped into melted butter. Place in a granite baking pan and bake in a quick oven twenty minutes. Have ready some boiled potato balls, pour melted butter over them while hot and sprinkle with finely chopped parsley. Arrange the tur- bans in centre of a hot platter and use the potato balls as a garnish. FRIED HALIBUT. Have the halibut cut in slices about three- fourths of an inch thick; cut in pieces about two inches square. Dip and fry the same as oysters. FISH ROLLS. One pound of raw fish, one and one- quarter cups of soft bread crumbs, one- half cup of milk, whites of two eggs, one level teaspoonful salt, one-quarter tea- spoonful of onion juice, a speck of cay- enne, one teaspoonful of finely chopped parsley. Cut the fish very fine with a silver knife. 22 Popular Dishes. Put crumbs and milk over the fire and stir until smooth. Take from the fire, add the fish, the unbeaten whites and season- ings. Mix well, turn out to cool. When cold form into small cylinders, cover with bread crumbs, egg and bread crumbs and fry like croquettes. ESCALOPED FISH. One pint of pieces of cold cooked fish, two eggs, one pint of milk, one rounding tablespoonful of butter, two rounding ta- blespoonfuls of flour, one blade of mace, one bay leaf, one sprig of parsley and one small piece of onion. Put the milk on in a double boiler, add to it the mace, onion, parsley and bay leaf. Rub the but- ter and flour together, and when the milk reaches boiling point remove the season- ing and stir in the butter and flour, stir until thickened (about two minutes), then add the well beaten eggs and remove from the fire; add half a teaspoonful of salt and a speck of cayenne; put a layer of this sauce in the bottom of the baking dish, then a layer of the fish, then another layer of the sauce and so on until all is used, having the last layer sauce. Sprinkle the top lightly with bread crumbs and put in the oven until a nice brown. This may also be served in scallop dishes or shells. fish. 23 FISH TURBOT IN SHELLS. To every pound of cooked fish allow four tablespoonfuls of bread crumbs, yolks of two hard boiled eggs, one round- ing tablespoonful of butter, one rounding tablespoonful of flour, one cup of cream or milk, one tablespoonful of chopped parsley, salt and pepper to taste. Scald the cream; rub butter and flour together until smooth; add to the scalded cream, stir until it thickens; add the bread crumbs, and stir until smooth, take from the fire, add the fish, parsley and season- ing; mix carefully that the fish may not become stringy. Fill the greased shells, brush over with beaten egg; cover with bread crumbs and brown in a quick oven. SALMON CROQUETTES. One pound can of salmon, one cup of milk, two level tablespoonfuls of butter, three heaping tablespoonfuls of flour, one tablespoonful of lemon juice, one level teaspoonful of salt, three shakes of cay- enne pepiper. Remove the bone and skin from the salmon. Place the milk in a double boiler. Rub the butter and flour together and add to the boiling milk, stir- ring until it thickens. Add to the salmon the salt, pepper, chopped parsley and lem- on juice ; then pour the cream sauce over the salmon, stirring the whole together 24 Popular Dishes. until thoroughly mixed. Spread out on a platter to cool. When thoroughly chill- ed roll with the hands into cylinder-shaped croquettes of suitable size, roll them in fine bread crumbs, then in a beaten egg, and again in coarser bread crumbs. Fry in deep fat. SALMON WITH SAUCE HOL- LANDAISE. Cover a can of salmon with boiling water and allow it to remain over a mod- erate fire for about twent}^ minutes. In the meanwhile make the sauce. Remove the can of salmon from the hot water; open the can and turn the salmon onto a platter. Pour the sauce around and serve. ESCALOPED SALMON. One can of salmon, one and one-quar- ter cups of milk, one rounding tablespoon- ful each of butter and flour, one-half tea- spoonful salt, two teaspoonfuls of lemon juice, pepper to taste, one-third cup of dried bread crumbs, two tablespoonfuls of melted butter. Turn the salmon onto a dish and remove all skin and bone, break- ing as little as possible. Make a cream sauce of the milk, butter, flour, salt and pepper, add the lemon juice to the salmon. Arrange one-half of the salmon in a but- tered baking dish, sprinkle very lightly Fish. 25 with salt and baste over it one-half of the cream sauce, arrange balance of salmon and cover with remaining sauce. Rub the melted butter thoroughly into the bread crumbs, spread them over the fish mix- ture and brown in a moderate oven. SALMON SOUFFLE. Drain a one-pound can of salmon, re- move the bones and skin and mince it hne ; add to it a level teaspoonful of salt, three shakes of cayenne, one tablespoonful of lemon juice, and one tablespoonful of fine- ly chopped parsley. Place in a double boiler one-half pint of milk; rub together two level tablespoonfuls of butter and three level tablespoonfuls of flour; stir these into the milk when it reaches boiling point, and continue stirring until it thick- ens. Pour this mixture over the salmon and stir until well mixed. Now add the w^ell-beaten yolks of three eggs, and last of all, the three whites beaten to a stiff froth. Put into individual molds and bake in a moderate oven for ten minutes. SALMON TIMBALES. Drain the liquor from one can of sal- mon and remove all pieces of skin and bone ; mash fine with a fork and mix with three eggs beaten light without separat- ing, season w^ith salt and pepper, one tea- 26 Popular Dishes. spoonful of lemon juice and a teaspoonful of parsley chopped fine; place in greased individual molds, place in a baking pan and pour in water until the moulds are two-thirds covered, cover with greased paper and bake in a moderate oven for 1 5 minues. Serve with a half pint of cream sauce, to which has been added the yolk of one egg just before removing the sauce from the fire. LOBSTER TIMBALES. One can of lobster or two two-pound fresh lobsters, one cup of stale bread crumbs, one cup of milk, half cup of cream, four teaspoonfuls of essence of anchovy, level teaspoonful of salt, few grains of cayenne and the whites of six eggs. Chop the lobster fine; place the milk and bread crumbs in a saucepan and cook to a paste, add the cream, anchovy, salt and pepper, add this to the lobster and stir in carefully the whites of the eggs beaten stiff; turn into small timbale moulds, filling three-fourths full ; place in a pan of hot water; cover with buttered paper and bake twenty minutes. Serve with lobster sauce. BAKED OYSTERS AND MACARONI. Break quarter of a pound of macaroni into small pieces and boil in plenty of salt- Fish. 27 ed water for twenty-five minutes or until tender ; drain. Scald one pint of oysters in their own liquor and drain. Grease a bak- ing dish ; put in a layer of macaroni, then a layer of oysters, and season with salt and pepper; continue until all are used, having the last layer macaroni. Pour over this one cup of cream sauce and sprinkle over the top one-third cup of stale bread crumbs into which has been rubbed two tablespoon fuls of melted butter, and bake in a quick oven for about twenty minutes. FRIED OYSTERS. Select large oysters, drain them and wash thoroughly, drain again and wipe perfectly dry with soft linen cloth, sprin- kle lightly with salt, roll in bread crumbs, cover with egg and cover again with bread crumbs. Place three at a time in a frying basket ; immerse in hot fat and fry until a nice brown; drain on paper and serve at once. STEWED OYSTERS. One pint of oysters, one and one-half cups of milk, one rounding tablespoonful each of butter and flour, add salt and cay- enne to taste. Drain the oysters, saving the liquor, wash thoroughly and drain 28 Popular Dishes. again. Put the milk over the fire in a double boiler, rub the butter and flour to- gether, add them to the scalded milk and stir until it thickens. Put the oyster liquor over the fire, when it reaches boiling point, remove the scum carefully and add the oysters, put them over a hot fire, watch carefully and stir occasionally. When the edges curl, turn at once into the cream sauce, add the salt and cayenne and serve. ESCALOPED OYSTERS. One quart of oysters, one pint of soft bread crumbs, one-quarter cup of butter, one-quarter cup of oyster liquor or cream, salt and pepper to taste. Drain the oysters, wash and drain again. Put the oyster liquor over the fire,, when it reaches the boiling point remove the scum ; melt the butter and rub it well into the bread crumbs ; put a layer of these in a shallow baking dish, arrange over them a layer of oysters, sprinkle with salt and pepper, spread over them one-half the remaining bread crumbs, arrange over this the balance of the oysters, season and put the remaining crumbs on top, add care- fully the liquor or cream and bake in a hot oven about twenty minutes. To have these perfect only two layers of oysters should be put into the pan. Fish. 29 PIGS IN BLANKETS. Drain any number of oysters required and throw them into cold water for a mo- ment, then drain again. Wipe each oys- ter carefully on a soft linen cloth, slice some bacon as thin as possible, allowing a slice for each oyster. Place a slice of bacon on the palm of the hand, put an oyster on it and fold the bacon in such a Avay that the ends come together ; then run an ordinary wooden toothpick through both the bacon and oyster. Place a few at a time in a hot skillet, brown first on one side and then on the other. Serve hot. SWEETBREADS AND OYSTERS. MEXICAN STYLE. Soak and blanch one large pair of sweetbreads for one hour, cut into three- fourths inch cubes with a silver knife, re- moving as far as possible the skin and lit- tle pipes. Drain three dozen fine oysters, wash thoroughly and drain again. Place the oyster liquor (first drained off) into an agate stew pan, let come to boiling point, skim carefully, then drop in the cubes of sweetbreads. Cut one-half cup of buttter into small pieces, roll each in flour and add also, if convenient, three ta- blespoons of veal or chicken gravy. Let 30 Popular Dishes. simmer gently until sweetbreads are ten- der— ten or fifteen minutes — then add one-fourth cup or more of good cream, salt and red pepper to taste, and when steaming hot add the drained oysters, stir gently until edges curl. Serve at once on toast, or in hot dish. KEBOBBED OYSTERS. Drain 50 oysters. Boil the liquor, skim and strain and stand aside until wanted. Take the white part from one bunch of celery and slice it very fine, chop sufficient parsley to make two tablespoonfuls. Spread out on the board about a pint of stale bread crumbs, beat four eggs, add to them about four tablespoonfuls ( f oyster liquor. Now dip each oyster, first in the egg and then into the crumbs. Arrange them neatly over the bottom of a baking dish, crowding them just a little; sprinkle over them salt, pepper, celery and parsley ; then dip again and put over another layer of oysters ; season, add parsley and celery and continue until the oysters are all used, having the last layer oysters. Cut a table- spoonful of butter into pieces and put them over the top. Pour one-half cup of oyster liquor over the whole. Bake in a quick oven 20 minutes. Serve smoking hot. Fish. 31 OYSTERS AU GRATIN. Drain 25 oysters, put into a saucepan two level tablespoonfuls of butter, stir over the fire ; add two level tablespoonfuls of flour and rub together until smooth; add to this one cup of milk and stir until it bubbles ; add half a teaspoonful of salt and a speck of cayenne, grease some escal- op shells lightly with butter, place three or four oysters in each, cover with cream sauce, then sprinkle with fine dried bread crumbs which have been moistened with some melted butter. Place in a quick oven until a delicate brown and serve at once. OYSTER COCKTAILS. For each person allow about five small oysters, which should be drained, washed in cold water and carefully drained again, then set in a very cold place. At serving time dispose in claret glasses. Pour over each two teaspoons of sauce made by com- bining two tablespoons of Harvey sauce, four tablespoons of tomato catsup, one teaspoon of pepper sauce, one-half tea- spoon of salt, and two tablespoons of lem- on juice. If preferred, this may be served in cups made of small, firm tomatoes ; when so served, place each tomato on a pretty let- tuce leaf, or in a nest made of head lettuce, or garnish with parsley. 32 Popular Dishes. CLAM COCKTAILS. IMake the same as oyster cocktails, using very small clams. Omit the wash- ing. ESCALOPED CLAMS. Twenty-five clams, one and one-half cups of milk, three level tablespoonfuls each of butter and flour, one and one- quarter teaspoonfuls onion juice, one-half cup buttered bread crumbs, salt and pe*p- per to taste. Put the clams into a pan with just a lit- tle water. Place in a hot oven and when they open remove from the oven and take the clams from the shells, saving the liquor. Chop them fine, put them with the liquor and if necessary about one- fourth cup of water over the fire and al- low them to simmer gently for ten min- utes. Put the butter into a saucepan, place over the fire and when melted (do not let it brown) add the flour, mix, then add the milk and stir until it bubbles, re- move from the fire, add the onion juice, salt, pepper and cooked clams. Put into shells, sprinkle with buttered crumbs and bake in a hot oven until the crumbs are a nice brown. SARDINE BALLS. Wipe the oil from twelve sardines, and mash to a fine paste with the hard-boiled Fish. 33 yolks of three eggs, add one raw ^gg yolk, a dash of paprika, and two table- spoonfuls of melted butter. Soak one- half cup of soft bread crumbs in one- fourth cup of rich milk. Combine the two mixtures, press all through a vegetable press or coarse sieve. Form into balls the size of walnuts, cover with an Qgg diluted with one tablespoonful of water, roll in bread crumbs and fry in deep fat, in a frying basket. Serve on a dainty doily, garnish with parsley and lemon. fIDeata. CHICKEN TERRAPIN. One quart of cooked chicken cut into half-inch dice, three hard boiled eggs, one- fourth teaspoonful of ground mace, one- eighth teaspoonful of ground cloves, one tablespoonful of flour, one-fourth pound of butter, one-half cup of cream, salt and cayenne to taste and one gill of sherry. Place the cream in a double boiler; rub the butter and flour together, add to the cream, stir until it thickens ; add the hard boiled yolks, which have been pressed through a vegetable press or worked to a smooth paste, also the mace, cloves, salt and pepper; then stir in the chicken dice and when thoroughly heated add the sher- ry and serve immediately. Boiled or 34 Popular Dishes. baked calf's liver is delicious served in the same manner as chicken. LARDED SWEETBREADS. Trim the fat from a pair of sweet- breads, place in a saucepan, cover with boiling water, add a small piece of celery and part of a bay leaf, simmer gently for fifteen minutes, remove from the water, and throw into cold water for ten minutes to blanch. Now take from the water, re- move any loose pieces of fat and any ob- jectionable part; lard the sweetbreads, place in a granite or earthenware baking dish, dredge w^ith salt, pepper and flour, cover the bottom of the pan with stock or water, and bake in a moderate oven for three-quarters of an hour, or until a nice brown, basting every ten minutes. When done, place on a platter, and arrange around them hot peas from which the wa- ter has been drained, and seasoned with salt, pepper and butter. PILAU OF MUTTON. Take one and one-half pounds of mut- ton from the neck, cut into slices about three-fourths of an inch thick and about two inches in size; cover with boiling water, boil rapidly for two or three min- utes, then place over a more moderate fire and simmer gently for about three-quar- Meats. 35 ters of an hour, then add a level teas,poon- ful of salt, a little white pepper and a me- dium sized onion chopped fine. Wash three-fourths of a cup of rice, sprinkle over the top of the meat, and simmer gently until the rice is tender, about three- quarters of an hour. At serving time turn out on to a platter and cover with one- half pint of tomato sauce. CURRY OF MUTTON. Any piece of cold roast or boiled mut- ton may be used for this dish. If none is at hand, boil until tender about one and one-half pounds of mutton, and when ten- der place in a skillet two level tablespoon- fuls of butter, allow it to melt, and when hot add one large onion cut into very thin slices or chopped fine, and keep it stirred until a delicate brown; now sprinkle over it two level teaspoonfuls of curry powder and two level tablespoonfuls of flour, stir until well mixed and then add one-half pint of the broth in which the mutton was boiled, stir until it thickens, then add the meat, cut into rather small pieces; mix well with the gravy, add half a lemon sliced, then cover and let simmer gently for about ten minutes. Heap boiled rice in the center of a platter and arrange the curried mutton around it, or they may be served in separate dishes. 2,6 Popular Dishes. BAKED VEAL CUTLETS. Take a veal steak about three-fourths of an inch thick; butter the bottom of a roasting pan, sprinkle it with chopped on- ion, salt and pepper, put the veal steak on top of this, sprinkle thickly v^ith chopped onion, parsley, salt and pepper, cover with a tablespoonful of butter, cut into small pieces, and bake in a moderate oven about half an hour. When done take from the pan and put on a platter ready for serving. Place in the baking pan a rounding table- spoonful of butter and a rounding table- spoonful of flour; mix thoroughly, then add half a pint of water or stock, stir until thickened and add half a teaspoonful of salt and four shakes of white pepper. Pour this sauce around the steak and serve. NUT ROLL. Take a thin slice of veal, sprinkle with chopped almonds and English walnuts, roll and tie securely with twine, place in a saucepan, nearly cover with boiling stock or water, add half a bay leaf, a stalk of celery and a slice or two of onion, sim- mer gently until done (about one and one- half hours), adding salt and pepper at the end of the hour. When done take from the saucepan, and when cold remove the string. Cut into thin slices and serve wHh alternate slices of tomato aspic. Meats. 37 TASSE HAM. Six hard boiled eggs, one-third cup of bread crumbs, one-third cup of milk, one cup of cooked ham chopped fine. Remove the shells from the eggs, shave a thin slice from each end, cut in half and care- fully remove the yolks, put where they will keep warm. Cook the bread crumbs and milk together until they form a paste, add the ham, season lightly with mustard and cayenne ; beat one egg and add grad- ually until the mixture can be molded into balls ; now form into balls the size of the yolks and place one in each cup. Make one pint of cream sauce;, arrange the stuffed whites around the edge of a hot platter, pour the sauce in the center and press the yolks which have been seasoned with salt and pepper, through a vegetable press over the cream sauce. Place in the oven a few moments; garnish wnth pars- ley and serve at once. ITALIAN HAM TOAST. 