class="x-ebookmaker-pageno" title="[Pg 53]"/> and fry in deep fat. Arrange upon a platter a border of spaghetti, boiled tender in salted water and drained. Butter plentifully and pour carefully over it a cupful of strained tomato sauce. Heap the eggs in the centre.—From "The National Cook Book," by Marion Harland and Christine Terhune Herrick.

3.—Baked Cheese and Rice.

Make a white sauce with one heaping tablespoonful each of flour and butter, 1/3 of a teaspoonful of white pepper and 1 cupful and a half of milk. In a deep baking dish place alternate layers of rice, sauce, and grated cheese, having the last layer cheese. Place in a hot oven until brown.—From "Table Talk," Phila.

4.—Stewed Trout.

Wash and wipe the fish dry. Lay it in a saucepan with half an onion; cut in thin slices, parsley, two cloves, 1 blade of mace, two bay leaves, thyme, salt and pepper, 1 pint of meat stock, a glass of claret or port wine. Simmer gently for ½ an hour. Take out the fish, thicken the gravy with a little flour and butter rubbed together. Stir for five minutes. Pour over the fish and serve.

5.—Squash Griddle Cakes.

Mix 1 pt. of flour, 1 teaspoonful of baking powder, 1 teaspoonful of salt, and 2 tablespoonfuls of sugar together; sift them; add 2 well-beaten eggs, a pint of milk, and 2 cupfuls of boiled squash that has been strained. Beat until light. Bake on the griddle or add a little more flour and bake in muffin rings.

6.—Jellied Chicken.

Take a fowl, cut it up in joints, and put it in a saucepan with enough water to cover it, a pinch of mace, a teaspoonful of salt and a little pepper. Let it stew until the meat will leave the bones. Then take the meat out, remove the bones and arrange the meat nicely in a mould. Season the liquor with a little more salt and pepper and dissolve in it ¼ of an ounce of gelatine. Pour over the chicken. The mould may be lined with slices of hard boiled egg.

7.—Jambalayah (A Creole Dish).

Take 1 large cupful of cold meat, 1 of boiled rice and 1 of stewed tomatoes. Let these cook well, season highly; fill a baking dish, cover with crumbs and bits of butter, and brown in the oven.

8.—Lobster (Southern Way).

Prepare as for salad, only cutting in larger pieces. One tablespoonful of flour, one of butter rubbed together, the yolk of an egg, one teaspoonful of curry powder, salt and pepper and a cupful of cream. Mix and pour over the lobster. To be either baked or stewed.

9.—Rice Balls.

To 1 pt. of boiled rice add, while still hot, ½ a cup of thick white sauce, the well-beaten yolk of 1 egg, ½ of a teaspoonful of salt, 3 tablespoonfuls of grated cheese and a dash of cayenne. Set aside until cold, then mould into small balls; dip each one into slightly-beaten egg, roll in fine bread crumbs and fry in smoking hot fat.—From "Table Talk," Phila.

10.—Cod Fish Puffs.

Take 4 cups of mashed potatoes, 3 cups of salt cod fish (which has previously been freshened) picked fine, a small lump of butter and 2 well-beaten eggs; beat all together very light, put into a greased baking dish, cover the top with cracker or bread crumbs and bits of butter; brown in the oven and serve hot.

11.—French Toast.

To 1 egg well-beaten, add 1 cup of milk and a pinch of salt. Dip slices of bread into this mixture, allowing each slice to become very moist. Brown on a hot-buttered griddle, spread with butter and serve at once.

12.—Cheese Scallop.

Soak 1 cup of dry bread crumbs in fresh milk. Beat into this 3 eggs; add 1 tablespoonful of butter and half a pound of grated cheese; cover the top with grated crumbs and bake until well-browned. Serve with cold tongue.

13.—Lobster a la Mode Francaise.

Pick out the meat of one boiled lobster; cut into small bits. Put four tablespoonfuls of white stock, two tablespoonfuls of cream, a little pounded mace, cayenne and salt into a stewpan. When hot, add the lobster and simmer for six minutes. Serve in shells. Cover with bread crumbs; place small bits of butter over, and brown.

14.—Beet Salad.

Slice and cut into fancy shapes cold boiled beets; heap them in a salad bowl; cover with a thin sauce tartar. Garnish with young lettuce leaves.

15.—Puree of Dried Beans.

Mash and soak 1 qt. of dried beans in lukewarm water over night. In the morning drain and cover with fresh cold water, boil an hour, drain again; just cover with fresh water; add quarter of a teaspoonful of cooking soda, 1 lb. of ham, a bay leaf, an onion and a carrot; boil until soft. When done, take out the ham and press the vegetables, (onion, carrot and beans) through a sieve. Return them to the kettle, add a tablespoonful of butter and enough milk to make the required thickness. Season with salt and pepper. Let boil once and serve.

16.—Sweetbread Salad.

Take 6 beef sweetbreads, parboil and cut fine. Mix well with mayonnaise dressing, pile on lettuce leaves, garnish with hard boiled egg.

17.—Anchovy Canapes.

Cut stale bread a third of an inch thick and cut out with a small round cutter, and fry a golden-brown in butter or lard; boil two eggs hard, bone and fillet the anchovies and curl two fillets on each piece of toast and fill up the centre with the white of the eggs chopped fine and the yellow rubbed through a sieve.

18.—Beef Bubble and Squeak (English).

Fry thin slices of cold roast beef, taking care not to dry them up. Lay them on a flat dish and cover with fried greens. The greens are prepared from young cabbage, which should be boiled until tender, well drained and minced fine and placed until quite hot, in a frying-pan, with butter, a slice of onion and season with salt and pepper.

19.—Planked Shad.

Have a well-seasoned plank about 2 ft. long and 1½ wide, hickory is the best wood. Clean the fish, split it open and tack it to the plank with four good-sized tacks, skin side to the board. Dredge it with salt and pepper. Put the plank before the fire with the large end down. Then change and put the small end down; when done spread with butter and serve just as it is.

20.—Cheese Timbales.

Make a sauce with 2 tablespoonfuls each of butter and flour and half a cup each of thin cream, white stock and milk. Melt in this half a pound of grated cheese, add a dash of salt and paprika and pour over three whole eggs and the yolks of 4 beaten until a spoonful can be taken up. Turn into buttered timbale moulds and bake standing in a pan of hot water (the water should not boil), until the centres are firm. Serve hot with cream or tomato sauce.—Janet M. Hill, in "Boston Cooking School Magazine."

21.—Angels on Horseback.

Cut the required amount of bacon into little squares (large enough to roll an oyster in), sprinkle over each one some finely chopped parsley, lay on the oysters, season with pepper and lemon juice, roll up and fasten with a skewer and fry in butter until the bacon is cooked. Cut stale bread into squares and fry a golden-brown and lay on each slice an oyster. Serve very hot.

22.—Asparagus Omelet.

Boil a bunch of asparagus