THE LIBRARY
OF
THE UNIVERSITY
OF CALIFORNIA
LOS ANGELES
MIDNIGHT FEASTS
"On the table spread the cloth,
Let the knives be sharp and clean ;
Pickles get, and salad both,
Let them each be fresh and green.
Bring the cheese, and grate it fine,
O ye gods! how I shall dine!"
MIDNIGHT
FEASTS
TWO HUNDRED
SP TWO SALADS AND
CHAFING-DISH
RECIPES
BY
MAY E. SOUTHWORTH
PAUL ELDER & COMPANY
PUBLISHERS
SAN FRANCISCO
tf PAUL ELDER AND COMPANY
SAN FRANCISCO
MIDNIGHT
FEASTS
Up and down the line ', from youth
to old age, there are none but seem
to be eager for light on culinary sub-
jects. As it is evidently such a source
of perennial interest to all, naturally
many of us feel that we may have a
message of special service that might
possibly be considered the "best ever"
to promote information along these
lines.
There are few social relaxations
that are pleasanter than midnight
suppers, and they have always had a
certain secret fascination, as of for-
bidden temptations. With those who
are fond of fun, laughter and a good
deal of nonsense, and especially with
those whose digestions are in good
working order, there is nothing so
popular.
There was a time, in benighted
ages, when it was considered the
height of indiscretion to eat late at
night, but in these advanced times,
old-fashioned theories are gradually
passing, and in eliminating one stupid-
ity after another, we have come to
consider suppers at night, after a
sociable evening of any kind, both
wholesome and beneficial. If we are
hungry we are unhappy, and accord-
ing to the most sensible philosophy,
why should we go to bed unhappy,
when alleviation lies right at hand,
in our pantry?
in
Midnight Feasts
To the college boy and the college
girl, these late repasts are the very
soul of their good fellowship, and not
only do they lavish here the very
best of their friendship, but the very
best of their wit and brains. In fact,
if the truth were known, all up-to-
date people like these little "lay outs"
and indulge in them night after night,
not only with the keenest relish and
appetite, but with no after doleful
repentance.
We hear the cry all over the
land, that people are no longer doing
as their forefathers did, and progress
and cookery are bound to go hand in
hand. Still there are always the con-
ventional ones, and the doubting ones,
and to these there is the assurance
that many of the new ideas contained
in this little book are really old ones,
dressed in modern taste, and all are
unusually good and sure to bring
forth, even from the most skeptical,
delicious thrills and ecstasies of de-
light.
To blend a salad is a work of art
and the highest perfection lies in sim-
plicity. The creative qualities re-
quired in this kind of culinary effort
are peculiar, and have a standard of
their own. It really requires a per-
son of ideas to concoct a perfect salad,
so much depends on the blending and
the seasoning not as to salt and pep-
per alone, but in the delicate flavor
it is possible to impart by a judicious
combination of relishes. A subtle
IV
Midnight Feasts
sense in this difficult mixing, with no
guessing as to the result, glorifies the
most commonplace materials.
The blue flame and copper kettle
are most popular wherever informal-
ity and sociability reign. The chafing-
dish is such a dependable little asset
in all sorts of entertaining that its
lure is felt by everyone. Boys and
even men, real manly men, find in it
genuine sport, if they only have the
nerve to acknowledge it, and to open-
ly avail themselves of its fascination.
All the attractive hot dishes this
little book contains, can be cooked in
the cosy little chafing-dish. There
are some that are simplified from old-
time methods of scientific cookery, or
as it might be called "scientific drudg-
ery," that can now, according to
"Midnight Feasts," be prepared
with little trouble and comparative-
ly small expense. The creed of every-
one in selecting from these good
things combinations for their spreads,
should be to choose two things that
harmonize from a gastronomic stand-
point. This will require a little pre-
liminary planning, but the success and
attractiveness of your feasts depend
on making things balance in this way.
With a hearty chafing-dish concoc-
tion use a simple salad, and vice
versa, and in that way, with such a
wealth of material to select from,
even those with real appetites will
be satisfied.
Midnight Feasts
A few suggested combinations:
Curry of eggs Lor a salad-
Wafers.
Bath chops Dainty salad Hot
deviled crackers.
Breaded tongue- Army cups.
Grilled sardines- Fisoli salad-
Mexicano relish.
Oysters (in any way)- Piquant e
salad Browned crackers
buttered.
Cosmos Club shrimps-Oliver
Twist salad-Whole wheat
sandwiches.
M. E. s
VI
SALADS
FISH
PAGE
Astoria . . .
3
Baltimore ....
3
Barataria ...
4
4
~
En Regie ....
5
Fisherman .
. 6
Haddon Hall ...
6
Harlequin . .
. 6
Hochheimer . . . .
7
Hungarian . .
. 8
Newburg . . . .
8
Nippon ...
9
Picnic . .
9
Remoulade .
10
Rhode Island .
. n
Richardson . .
12
Treboul .
. 12
EGG
Bantam . .
17
Daisy
17
(Eufs Fracis . .
18
Robert . .
. 18
MEAT
Blingam . * .
23
Johanathan . .
. 23
Mousse .....
23
Old Virginia ...
. 24
Pieds de Cochon . . .
25
Polish ....
25
Russian .....
26
West Point ....
. 26
VEGETABLE
Army Cups ....
3'
VAGI
Boston . . . .31
Bourgeoise . . . . 31
Chile . . . . . .32
Christmas . . . . 32
Club 33
Columbia . . . . 33
Country . . . * -34
Creole 35
Dainty . . . . .36
Decoy 37
Dixie 37
Dublin ..... 37
Dutchtown . . -38
Finney . . . . . 38
Fisoli 39
Friar ..... 39
Gaspacho . . . . .40
Gibier ..... 40
Grotto . . . . .41
Harron . . , . . 41
Hermitage . . . . .42
Italienne .... 42
June 43
Lake County .... 43
Logan . . . . .44
Lone Star .... 45
Lora . . . . . .45
Mais ..... 46
Maryland . . . . .46
Mexicano . . . . 47
Mountain . . . . . 47
Nuget 48
Oliver Twist . . . .48
Piquante .... 49
Pluche . . . . .49
Portuguese . . . . 50
Provencale . . . . .50
Sing Lee . . . . 51
Southern . . . . .51
PAGE
Spring 52
Sunflower . . .52
FRUIT
Alamo 55
Ambrosia . . . .55
Avocado . . . . 55
Cardinal . . . . . 56
Cuban ..... 56
English 57
Epicure ..... 57
Felix 57
Fraternity . . . . 58
Gooche . . . .58
Havana ..... 58
Imperatrice . . . .59
Macedone . . . . 59
Melon d'Eau . . . .60
Mum . . . . .61
Palace Grill 61
Reneau ..... 62
Roederer . . . . . oz
Royale . . . . 62
Vienna . . . . '63
CHEESE
En Coquille .... 67
Filley . . . . .67
Gervaise . . . . .68
Gringo ..... 68
Marguerite .... 68
Milanaise . . . . .69
Plover ..... 69
Walnut Cream . . . 70
CHAFING-DISHES
OYSTERS PAGE
Aunt Dinah . . . .79
Batter Loaf . . . . 79
Bundles . . . . -79
Cocktail . . . . 80
En Cachette . . . .80
Figaro Omelet . . . 80
Gumbo Oysters . . . .81
Oysters a la Poulette . . 81
Panned Oysters . . . .82
Pepper Stew . . . . 82
Rarebit of Oysters . . .82
Steamed Oysters ... 83
University Grill . . . -83
MUSHROOMS
Bombay Cepes ... 87
Champignons . . . -87
Golden West . . . . 87
Roasted Mushrooms . . .88
West Indian ....
FISH
Bouillabaisse . . . .91
Cosmos Club Shrimps . . 91
Crabs with Mushrooms . . .91
Delmonico Lobster . . . 92
Dunbar Shrimps . . . .92
Fricasseed Lobster . . . 92
Frogs a la Poulette . . .93
Grenouille . . . . 93
Grilled Sardines . . . .93
Halibut Rarebit 94
Japanese Shrimps . .94
Lobster a la Newberg . . 94
Minced Clams . . . .95
Piedmont Toast . . . 95
Rex Crab . . . . .96
PAGE
St. Lawrence Crab ... 96
Scalloped Lobster . . . .96
Scotch Finnan Haddie . . 97
Simplicite . . . . -97
Stewed Shrimps ... 97
Terrapin . . . . .98
MEAT
Bath Chops . . . . 101
Bechamel Sweetbreads . . . 101
Brain Cutlets . . . 101
Breaded Tongue . . . .102
Corned Beef Hash . . . 102
Dublin Lawyer . . . .102
Epigrams . . . . 103
Fricandelles . . . .103
Frizzled Beef . . . 104
Hamburg Steaks . . . .104
Kippered Kidney . . . 105
La Touraine . . . .105
Luncheon Liver . . . 105
Madeira Gravy . . . .106
Marengo . . . . 106
Milwaukee Mutton . . .106
New Orleans Sausage . . 107
Rechauffe . . . . .107
Scrambled Sweetbreads . . 107
Tenderloin Steak . . , .108
Tripe Stewed . . . 108
FOWL AND GAME
Boneless Chicken . . . 1 1 1
Canvasback . . . . Ill
Creole Chicken . . . .ill
L'Indienne . . . . ill
Lucknow Curry . . . .112
Maryland Terrapin . . 1 1 2
Metropole . . . . . 1 1 3
Palermo Macaroni . . . 113
PAGE
Quail 114
Spring Chicken . . . 114
Turkey Hash . . . .114
Wild Ragout . . . 115
EGGS
Bread Omelet . . . 119
Connecticut Chowder . . .119
Curried Eggs . . . . 119
Gruyere Eggs . . . . 1 20
Ham Omelet . . . . I 20
Livingston Club . . . .120
Par Excellence . . . 121
Poached Eggs . . . .121
Ruby Royal . . . . 122
Rum Omelet . . . .122
Shirred Eggs . . . . 122
Spanish Omelet . . . .123
Stuffed Eggs . . . . 123
Tomato Omelet . . . . 123
CHEESE
Bread Souffle . . . . 127
Cheese Sandwich . . .127
Fondue . . . . 127
Gherkin Juck . . . .128
Lyonnaise . . . . 128
Oregon Cream . . . .128
Reliable Rarebit . . . 129
Roulettes 129
Welsh Rarebit . . . 129
SWEET
Canape . . . . '33
Deviled Almonds . . . 133
French Pancake . . . . 133
Fudge . . . . . 134
German Toast . . . . 1 34
Orange Omelet . . . 134
OneHundred ^One
SALADS
FISH EGG
MEAT - VEGETABLE
FRUIT CHEESE
tT MAYONNAISE tfT
F)LACE in a shallow plate the
A yolk of one egg, and beat
well with a silver fork. Add
drop by drop, stirring constantly,
about a half-pint of olive-oil. When
it is thick and jelly-like cut with a
tablespoonful of vinegar or lemon-
juice and season with a saltspoon-
ful of salt and pinch of cayenne.
Have plate and all materials very
cold. Should the egg curdle and
obstinately refuse to thicken com-
mence on another plate with a
fresh yolk, and after it begins to
thicken the curdled mayonnaise
may be slowly added.
FRENCH DRESSING
ONE saltspoonful of salt and
half a saltspoonful of pep-
per, beaten with three table-
spoonfuls of olive-oil; when thick
and creamy, add slowly one table-
spoonful of vinegar or lemon-juice.
This should never be mixed or put
over the salad until the moment it
is to be eaten. If liked, a tea-
spoonful of scraped onion can be
added.
All lettuce and uncooked vege-
tables should be very fresh, well
washed, thoroughly dried and put
aside in some cold place until they
are perfectly crisp. Use only the
best pure olive-oil.
FISH
tfr
<T ASTORIA tJT
WRAP a small piece of sal-
mon in a cloth and steam
until tender. Pull the skin
off while hot, press into shape and
put on ice. Arrange the center
hearts of lettuce on a platter, with
cut slices of hard-boiled egg for a
border. Place the salmon in the
center, pouring on top a mayon-
naise made green by mixing with
it the juice of cold boiled spinach,
pressed through a sieve. Over all
sprinkle capers.
<T BALTIMORE <T
/CHOOSE the small California
\^>4 oysters, so as not to cut
them. Turn off the liquor,
wash and drain, and to every cup-
ful of these add a cupful of crisp
white celery, cut into half-inch bits,
and then split lengthwise. Mix
these with mayonnaise dressing
and put on the ice. When ready
to use line the salad bowl with let-
tuce leaves, put the salad on top,
garnished with pitted olives cut in
half, and serve with mayonnaise.
<T BARATARIA <T
OH ELL freshly boiled shrimps
W_J and put immediately on ice
until ready to use. Then
make a bed of the white crisp
leaves of lettuce on a rather flat
salad dish, lay the shrimps on top
and cover with mayonnaise dress-
ing. Serve with it lettuce sand-
wiches.
<r BOHEME tr
SCALD large oysters in their
own liquor just long enough
to make them plump; drain
and put on the ice. When ready
for use lay each one on an ice-cold
lettuce leaf, and sprinkle with
finely cut cooked mushrooms. Put
a spoonful of mayonnaise on the
leaf and one stuffed pimento.
Grate a little cheese over thin
water wafers, put in the oven, heat
and send to the table with the
salad.
<T DEVONSHIRE fT
BOIL fresh halibut for ten min-
utes in salted water, drain,
and flake. When ice cold
lay on a bed of lettuce and garnish
4
with round slices of cold boiled
potato and rings of lemon. Pour
over it the following dressing:
Take the yolk of a hard-boiled egg,
put in a bowl and work smooth
with one-half teaspoonful of salt
and mustard each, add one cold
boiled, mealy potato,mash smooth-
ly, and by degrees two dessert-
spoonfuls of cream, and two of oil
(or four of oil). When all are
well mixed put in one tablespoon-
ful of vinegar.
<T EN REGLE <T
DISSOLVE a half-box of gela-
tine in three tablespoonfuls
of cold water; add the juice
of two lemons, half-pint of boiling
water and a pinch of salt. Strain
and turn into a ring mold, scatter-
ing a cupful of picked shrimps
through it, and put on the ice.
When firm the mold is held over
boiling water for a moment to
loosen it, and is then turned out
on a bed of lettuce leaves, which
are arranged on a round, flat plat-
ter. The rest of the shrimps are
piled in the middle with tiny heart
leaves of the lettuce. Serve with
rich mayonnaise and decorate with
cut lemon.
gT FISHERMAN gT
COOK fresh perch in boiling
salted water until tender,
drain and put on ice. When
ready to serve flake the meat, and
mix with shredded lettuce. Over
the top place hard-boiled eggs cut
in quarters and parsley cut fine.
Serve with French dressing and
lemons cut in quarters.
gT HADDON HALL gT
BOIL shad roe in salted water,
with a slice of onion, for fif-
teen minutes; drain and pour
over it a little vinegar and rub
until the grains are separated.
When ice cold mix with crisp
shredded lettuce and French dress-
ing and fill tomato shells. Serve
on lettuce leaves, decorated with
nasturtium leaves and blossoms,
and more dressing. Make nastur-
tium sandwiches to go with this.
gT HARLEQUIN gT
CLEAN, skin and stew frogs'
legs until tender; take them
out of the water and cook
them in milk for a few minutes to
whiten. Remove bone and put in
6
ice-box. When ready to serve use
an equal amount of shredded tender
lettuce, and a few leaves of water-
cress; mix with mayonnaise and
turn on a bed of lettuce, and gar-
nish with little tufts of celery tips,
alternating with lemon and hard-
boiled eggs, quartered lengthwise.
<T HOCHHE1MER <T
WASH, skin and bone salted
anchovies, removing heads
and tails; drain and dry
them and shred with the fingers
into tiny fillets. Cut a small crust
of bread, sprinkle it with salt and
rub with a clove of garlic and put
it in the bottom of the salad bowl;
fill with the crisp hearts of the let-
tuce and pour on the oil in which
the salt and pepper have been dis-
solved, toss all up together until
every leaf is thoroughly covered
with oil and then squeeze on the
juice of a lemon; remove the
"chapon" (the crust) and put the
anchovies on top, with slices of
hard-boiled eggs and quarters of
lemon. Serve with this brunetts,
which are made of thin slices of
brown bread spread with Neufchatel
cheese, put together like sandwiches,
trimmed and cut in squares.
7
<T HUNGARIAN fT
TAKE small potatoes, boil and
peel while warm; slice very
thin with a silver knife, and
to a pint of potatoes, mince one
small onion, one pickled beet, one
fresh cucumber sliced, a Dutch
herring, four sardines and a spoon-
ful of minced cold boiled ham.
Mix all together and put on ice.
Serve on lettuce leaves, with French
dressing, and garnish with walnut
pickles.
<T NEWBURG <T
REMOVE the meat of a lob-
ster, reserving the creamy fat
adhering to the body shell
and the coral. Shred the lobster
with a silver fork and cut the
tender white part of celery into
pieces the same size, allowing one-
third as much as the amount of
meat. Arrange the crisp, dry white
lettuce leaves in the center of an
oval platter, with the larger green
on the outer edge, decorated with
the claws. Mix the lobster meat
and celery together with enough
mayonnaise to moisten it, and heap
in the center. The coral pound
and pass through a sieve and mix
8
with the remaining mayonnaise.
Pile this red dressing on top
and put all on ice till ready to
serve.
<r NIPPON tr
WASH shell- mussels clean,
using a brush. Place them
in a wire basket, and set in
boiling water. When the shells
open lift the basket, remove from
the shells and drop them into hot
melted butter, seasoned with salt,
pepper and lemon-juice. Set on
the ice, and when ready to serve
mix with shredded lettuce and
French dressing. With it serve
thin buttered sandwiches of Boston
brown bread.
1T PICNIC <T
PICK out the meat from a fresh,
well-boiled crab, shred with
the fingers and set on ice.
Prepare a third as much celery as
crab, by splitting and cutting in
half-inch lengths, and put in ice-
water. When ready to use arrange
the lettuce in flat dish and on this
lay the crab, and the celery wiped
dry. Sprinkle a little cayenne and
salt over this and serve with rich
mayonnaise.
<r REGIS <r
ELECT medium large toma-
toes of uniform size, remove
the skins and carefully cut a
piece from the top large enough to
scoop out center, which is filled
with small shrimps or chopped
large ones, mixed with the tarragon
mayonnaise. For the mayonnaise
wash the tarragon leaves and put
in boiling salted water for ten min-
utes, cool, squeeze dry and work
through a sieve. Color the may-
onnaise with this; or use the
tarragon vinegar in mixing mayon-
naise; or chop the tarragon leaves
very fine and mix in the mayon-
naise.
<T REMOULADE fT
PICK the shell from a fresh-
boiled crawfish and have
enough meat to make a cup-
ful; to these add a half-cupful of
cold cooked asparagus tips ; toss
lightly together and season with
salt and paprika and put on a bed
of lettuce leaves. Pour over it a
dressing made of the yolks of two
hard-boiled eggs, rubbed smooth,
with sufficient oil to make it like
thick cream; thin with a little
10
lemon-juice and season with salt
and white pepper. Garnish the
dish with the white rings of the
hard-boiled eggs, and have all icy
cold.
<T RHODE ISLAND <T
PLACE a half-pint of scallops
in cold salt water for an hour,
and then cook them for
twenty-five minutes; drain, and
marinate them by sprinkling over
them one tablespoonful of vinegar,
two of lemon-juice, and a pinch of
salt; let them remain overnight
on the ice. When ready to serve,
make a mound of finely shredded
cabbage, celery and green pepper,
placing the cut scallops on top and
decorating with pickled peppers
and pimolas. Use a boiled cream
mayonnaise, which is made by
beating the yolks of three eggs
lightly and adding one tablespoon-
ful each of thick sweet cream, fresh
butter and lemon-juice; one tea-
spoonful each of sugar and made
mustard, a little celery salt, salt
and pepper. Put in a double
boiler and stir constantly until it
thickens. This dressing is gener-
ally made the day before and kept
on ice until needed.
ii
<T RICHARDSON <T
QTONE ripe California olives
^-J to make a pint, and cut in
half; to this add two pickles
cut fine, and one cupful of small
California oysters, washed and
drained. Have a bed of lettuce
leaves on rather a flat platter, with
a square of ice in the center. Make
a square hollow in the ice with a
hot flat-iron, wipe dry and put the
salad in this. Serve on lettuce
leaves with mayonnaise, to which
a spoonful of freshly grated horse-
radish has been added. Pass with
it pickle sandwiches.
HT TREBOUL <T
PUT a half-dozen eggs on in
cold water and boil half an
hour. Take from fire and
put in cold water and let them
remain until thoroughly cold. Re-
move shells and cut each egg in
half with a thread held taut. Re-
move yolks, put in a bowl and rub
to a cream; add one-quarter tea-
spoonful dry mustard, dash of cay-
enne, salt, a little lemon-juice and
twelve sardines scraped fine, after
removing skin and bone. Mix
smooth and return this to the
12
empty halves of the eggs. Cover
the bottom and sides of salad dish
with crisp lettuce leaves and lay
the half-eggs in circle on top, with
mayonnaise in center.
JT |T
E
GG
MC*
<r BANTAM <r
CUT hard-boiled eggs in half;
remove yolks and mash
smooth ; add an equal bulk
of canned deviled chicken or turkey
and moisten with mayonnaise.
Shape into balls and fill center of
eggs again, and press together and
put on ice until ready to serve.
When ready lay the whole eggs in
a circle on a nest of crisp lettuce
leaves, with mayonnaise dressing
heaped in the center; garnish with
capers and nasturtium leaves and
blossoms.
<T DAISY <T
TAKE the shells from hard-
boiled eggs while hot and
put them in warm beet-juice
and water, and let stand until col-
ored a delicate pink. Make a
bed on each individual plate of
small lettuce leaves by placing
together the stem ends in the cen-
ter. Cut the eggs in half, length-
wise, remove the yolks whole and
place each half in the center over
the ends of the lettuce leaves;
around this arrange the pink white
of the egg, cut in narrow oval
lengthwise strips to resemble the
17
petals of a flower. Put on ice,
and just before serving pour over
it a rich French dressing. Serve
with this salad, Welsh sandwiches,
which are made by rubbing together
one part sweet butter and two parts
mild soft cheese, flavored with tar-
ragon vinegar, and putting between
thin slices of bread.
<T CEUFS FRACIS <T
COVER the eggs with cold
water and let boil for half an
hour; remove and douse in
cold water until thoroughly chilled,
then cut in half, lengthwise, and
put yolks into bowl, with a large
spoonful of butter, and mash
smooth; add a few cracker-crumbs
and one cold boiled French carrot,
chopped fine; season to taste with
lemon-juice, salt and paprika. Re-
turn this mixture to the white shells
and lay all in a nest of crisp lettuce
leaves. Serve with this salad on
each plate a small, thin slice of
cold broiled ham.
<T ROBERT fT
BOIL eight eggs very hard, cut
each in half, take out yolks,
and mash to a cream. Add
a piece of butter the size of an
18
egg, a half-teaspoonful each cayenne
pepper and salt, one teaspoonful
Worcestershire sauce, one table-
spoonful of chopped parsley and
five cents' worth of shrimps chop-
ped fine. Mix well and fill the
empty whites with this mixture.
Select sixteen large, fine tomatoes,
and after skinning, put them on
ice to have as cold as possible.
Hollow out center, and sink in
each the half of a stuffed egg.
Serve on lettuce leaves, arranged
so that every two will be in round,
cuplike shape, on which is placed
a tomato. Serve with mayonnaise
sauce, seasoned with two drops of
onion-juice.
MEAT
4C* MC*
<T BLINGAM &
RUB each plate with garlic, and
put on it one thin slice of
cold boiled ham. Just be-
fore serving, tear lettuce leaves
into pieces and toss up in salad
bowl with French dressing, and
serve on the ham.
<T JOHANATHAN <T
PUT a pint of Lima beans into
just enough boiling salted
water to cover them, and boil
slowly until tender. Drain off the
water; add three medium-sized cold
boiled potatoes, cut into thin slices,
one stalk of celery chopped, one
peeled uncooked sour apple sliced
and a little cold boiled beef-tongue
cut in wafers; mix with French
dressing and put in the refrigerator.
At serving time lay on crisp lettuce
leaves and garnish with parsley and
rings of hard-boiled eggs, having
round pieces of red pickled beet cut
and fitted into the center of each
yolk, and pour over more dressing.
<r MOUSSE <r
BOIL a chicken the day before
needed and pick from the
bone, strain a cupful of the
stock and season with salt, white
23
pepper, celery salt, and one table-
spoonful of sherry; put on the
fire, and when hot stir in a cupful
of the chopped chicken, and lastly
the yolks of two eggs well beaten.
Take instantly from the fire, and
add one tablespoonful of gelatine,
which has been dissolved in a little
water. When cool put in a cupful
of whipped cream and the whites
of three eggs beaten stiff; beat all
together with an egg-beater until
nearly cold, and then put in a mold
and set on the ice. When ready
to use turn from the mold on a
bed of lettuce leaves, and serve in
slices, laying each on a lettuce leaf
with a spoonful of mayonnaise
dressing.
<T OLD VIRGINIA <T
RUB a young fowl with pep-
per and salt, put an onion
inside and steam until tender.
When cold separate the meat from
the bone and tear into tiny bits.
To one cupful of chicken, allow
one-half cupful of crisp white celery,
cut into half-inch lengths and then
into strips. Mix the chicken and
celery together with a little may-
onnaise. Heap this mixture in the
center of the salad bowl, with the
fresh white tops of the celery leaves
arranged about the edge. Pour
the remainder of the mayonnaise
on top and put in the refrigerator
until time to serve.
PIEDS DE COCHON
WASH and clean pigs' feet,
place them in a kettle with
two onions, two carrots,
one celery stalk sliced, some thyme
and laurel, cover with cold water
and allow to cook until tender,
which will be about four hours.
Let them remain in this water
until cold, then remove and place
on ice. When ready for salad, line
dish with lettuce leaves, cut the
pigs' feet into tiny bits and mix
with chopped parsley and young
onions, lay on the lettuce and pour
over all a French dressing.
<T POLISH tT
CUT the meat from cold game
and make into convenient
bits; moisten with French
dressing and put on the ice for
several hours. When wanted make
a bed of the long crisp leaves of
Romaine lettuce on a flat dish,
stem ends all in the center. Ar-
range a chain-like pattern on the
outer edge of the lettuce of the
whites of hard-boiled eggs cut in
rings, and pile the game in the
center. Over the whole sprinkle
the yolks, put through a vegetable
press, and serve with French dress-
ing.
r RUSSIAN <r
CUT cold roast beef into little
dice about the size of a pea,
and with it cut up fine, thin,
crisp slices of cold broiled bacon;
add a little chopped sweet Spanish
pepper. Put the lettuce leaves on
a platter and pile the mixed salad
in the center, with cut pickles and
olives on the edge. Serve with
French dressing.
rfT WEST POINT <T
BOIL an onion and stalk of
celery for twenty minutes in
one pint of tomatoes, strain
and pour upon one-half box of gela-
tine, which has been soaked one
hour in one-half cupful of cold
water; season with saltand cayenne,
put in a mold, and on ice. When
26
cold and firm turn from the mold
on a bed of lettuce leaves, making
a hollow in the center of the jelly
and filling it with chicken salad
covered with mayonnaise.
If
VEGETABLE
IT
<T ARMY CUPS <T
CUT the roots off the celery
heads and boil until tender.
Drain, take off rough outer
stalks, and scoop out a little of the
center with a sharp knife. Fill
this cavity with a spoonful of cold
boiled peas, drained perfectly dry,
and place the cups on ice. When
icy cold, and just before serving,
cover the entire top of each with
mayonnaise, and place on a bed of
the crisp top leaves of celery and
garnish with parsley and cut lemon.
<r BOSTON <r
ELECT the small white bean;
soak overnight, and boil in
salted water until the skins
blow off; drain and put on ice.
Cut tomatoes, peppers and onions
in small pieces to make one-half
the quantity of beans. At the last
moment toss all together with
French dressing to which has been
added a little tabasco, and serve on
lettuce leaves.
<T BOURGEOISE <T
TAKE cold boiled spinach,
drain and season with but-
ter, pepper, salt and lemon-
juice, and press into shallow cups
to shape. Put on ice and let re-
main overnight, if possible. Re-
move from cups, hollow out a little
round place in center of each, and
fill with mayonnaise. Garnish the
individual plates with watercress
and egg rings.
<r CHILE <r
TAKE the middle heart of
four heads of lettuce, wash
carefully, and wipe dry. Sep-
arate the leaves and fill with Chile
salad, which consists of three to-
matoes peeled and cut fine, one
cucumber peeled and sliced very
thin, and one long green pepper
chopped fine. Over all pour rich
French dressing. Prepare tomato
and cucumber first and put on ice.
tr CHRISTMAS <r
/CHOOSE the largest and
\^A brightest red apples you can
find, and cut a deep slice
from each at the stem end. Scoop
out the pulp from the apple and
smooth the inside; drop both the
covers and apples into cold water
and leave them until needed.
Have crisp celery cut into small
pieces and an equal amount of the
apple pulp sliced very thin with
3*
one-third the quantity of the meat
of English walnuts broken ; mix
with very stiff mayonnaise. Wipe
and polish each apple and fill with
the salad, fitting each cover care-
fully, and set on shredded red cab-
bage, just for decoration.
<r CLUB <r
BOIL three artichokes, take
out the hearts and cut into
dice. Cut six truffles into
small pieces, mix with artichokes,
and put both on the ice. Rub
the bottom of the salad bowl with
garlic, and put in the yolks of two
hard-boiled eggs (not boiled too
hard), one-half teaspoonful of dry
mustard and a little salt. Work
well together, gradually adding oil
until very thick; thin with a little
tarragon vinegar. Toss the lettuce
up in this and sprinkle over it
one teaspoonful of finely chopped
tarragon leaves, chervil and chives.
Mix the ice-cold artichokes and
truffles with a little of the dressing
and put on top.
<T COLUMBIA <T
O ELECT fresh medium-sized
k-J cucumbers. Cut off the blos-
som end and rub the two
pieces together briskly until a
33
white foam comes. This is to take
out the bitter, if there be any.
Peel, scoop out all the seeds, and
lay the empty boats in ice water.
Cut up fine one large peeled to-
mato, a stalk of celery, a small
onion, a little green pepper and a
sprig of parsley. Mix these all
together with mayonnaise and put
on ice. When ready to serve, fill
the boats with this mixture, lay on
lettuce leaves, and heap on top of
each a big spoonful of mayonnaise,
which has been colored green by
adding a little spinach-juice, which
can be made by boiling a handful
of spinach, without water, in the
inner part of a double boiler, and
squeezing through a cloth
f COUNTRY <T
PUT in a bowl two teaspoonfuls
of sugar, one of salt, one of
mustard, one-half teaspoonful
of celery seed, dash of cayenne,
and one-quarter cupful of vinegar
or lemon-juice. Mix thoroughly,
and add the beaten yolks of four
eggs. Set the bowl in a pan of
hot water over the fire and stir
constantly until thickened. Re-
move from the fire, and when cool
34
add one-half teaspoonfiil Worces-
tershire sauce and one-half cupful
of olive-oil, stirring the oil in drop
by drop. Take equal parts of
crisp celery and cabbage, cutting
celery into small pieces and shav-
ing cabbage. Stir thoroughly into
dressing and let all get as cold as
possible. Garnish with rings of
hard-boiled eggs.
<T CREOLE <T
CUT off the tops of six me-
dium-sized sweet bell-pep-
pers, saving the top with the
stem attached; take out all the
seeds and veins without breaking
the outer wall, and throw in ice
water. Roll six soda-crackers, and
mix with them two tomatoes
skinned and cut fine, one Spanish
onion and one red pepper chopped
fine, a spoonful of Worcestershire
sauce, salt and enough oil to
moisten. Take the pepper shells
from the ice water, wipe dry and
polish, and fill with this mixture,
fitting the cover on top, and put
them on the ice at least two hours
before serving. When ready, place
each pepper in a cup of lettuce
leaves, garnishing with the polished
35
red pepper cut in Julienne shreds,
and pour over a rich French dress-
ing made with onion-juice, and
send to the table with anchovy
toast.
WASH a tender, crisp cab-
bage, and lay in cold water
for a half-hour; then with
a sharp knife shred very fine and
lay in ice water. Gather the young
and tender tops of the field sorrel
when they first sprout, wash thor-
oughly and put in ice water.
When ready to serve, shake and
drain the salad in a colander until
perfectly dry. Put the cabbage
in the salad bowl and pour over it
a rich French dressing, tossing it
about until every part is covered
with oil; sprinkle the sorrel over
the top and serve at once with hot
deviled crackers. Cover the top
of crackers with a mixture of plain
and Parmesan cheese grated. Put
in the center of each cracker a tea-
spoonful of tomato catsup and a
dusting of salt and pepper. Place
in the oven until the cheese is
melted and the crackers crisp.
36
tr DECOY <r
LAY fresh watercress in ice
water until crisp, dry thor-
oughly in a napkin without
breaking the leaves. Lay in a
salad dish and cover with thin
slices of sour apple. Sprinkle
hard-boiled egg chopped fine on
top, and serve with French dress-
ing. This is nice with duck.
<T DIXIE <T
LAY fresh cucumbers on the
ice until nearly frozen. Cut
from the blossom end about
an inch and rub the two pieces to-
gether to take out the bitter; peel
and slice very thin and cover with
crushed ice. Pour over them a
dressing made by beating a cupful
of sour cream a few minutes and
adding a spoonful each of sugar
and lemon -juice. Send immedi-
ately to the table.
<T DUBLIN <T
BOIL potatoes with jackets on,
just to a turn not too
mealy, but just so a fork will
pierce them easily. Peel and slice
37
them with a silver knife while hot.
Add a little chopped onion and
parsley. For the cream dressing
beat together in a small saucepan
two tablespoonfuls of sugar, yolk
of one egg, mustard, salt and cay-
enne. Lastly, add one cupful of
sour cream and one-third cupful of
vinegar, and cook, stirring con-
stantly until it thickens.
<T DUTCHTOWN <T
CHOP cabbage to make one
pint. Boil one-half cupful
of vinegar with one table-
spoonful each of sugar and butter
and a saltspoon of salt. Add slowly
one well -beaten egg. Remove
from the fire, stir well, and add one-
quarter cupful of sweet cream. Pour
this over the cabbage and place on
ice. Serve in cups made from
hollowed cooked beets.
<r FINNEY tr
PEEL small Bermuda turnips
of uniform size and boil in
salted water until tender, but
not soft; drain, cool, and scoop
out the centers, making shallow
cups. Sprinkle these with salt and
lemon-juice and set on ice to chill
38
for an hour. At serving time drain
the turnip cups and fill with cold
boiled peas, drained and mixed
with mayonnaise tinted green.
Place each cup in a little wreath of
blanched lettuce leaves and serve
with more of the green mayonnaise.
With it pass wafer thin bread and
butter sandwiches. Nice for green
and white luncheon.
<T FISOLI <T
O ELECT small, tender string-
^J beans; string and cut each
bean into strips lengthwise,
lay them evenly together, tie in
bunches and boil in salted water
until tender. Turn into a colander
and rinse in cold water, dry on a
towel and put on ice. Just before
serving arrange the heart of the
lettuce leaves on the outer edge of
a platter with a layer of white
chicory inside. Place the beans
neatly and evenly, the slices all lying
in one direction, in the center, and
pour over all a rich French dressing.
<r FRIAR r
O ELECT small green squashes
O or pumpkins not larger than
an egg. Boil quickly without
paring, in salted water. Drain, wipe
39
dry in a napkin and put on the ice.
Rub the salad bowl with a clove of
garlic, or use a "chapon" and toss
the clean crisp lettuce about in
oil until every part is covered,
then add the salt and vinegar.
Three-quarters oil to one-quarter
vinegar is the proportion. Take
the ice-cold squashes, slice them
on top and sprinkle with a dash
of powdered sage.
fT GASPACHO <T
SOAK French bread in a broth
and squeeze perfectly dry. Mix
with it chopped tomato, gher-
kins and a little garlic. Season
with salt and Chile-Peka and fill
the shells of the Pimentos Mor-
rones. Set each in a cup of lettuce
leaves garnished with slices of
lemon and serve with rich French
dressing.
<T GIBIER <T
O ELECT large green bell-pep-
vjy pers, firm red tomatoes and
white onions as near same
size as possible, peel tomatoes and
onions and put all on the ice. Take
the heart of Romaine lettuce with-
out separating the leaves, wash and
thoroughly dry, and when ready to
4 o
serve, not a minute before, cut the
tomatoes, onions and peppers in
rings and slip them on the lettuce
leaves, alternating red, white and
green, and pour over all French
dressing. To serve with game.
<r GROTTO <r
PLACE in salad bowl one-half
of a lemon cut in tiny chunks
and on this put the hearts of
the lettuce, separating the leaves
but not breaking apart, and in
these leaves cut chunks of peeled
tomatoes and cucumbers which are
icy cold. Over all sprinkle green
onion cut so fine it is not distin-
guishable, and if liked two or three
tarragon leaves cut fine. Serve
with French dressing.
<T HARRON <T
SCRAPE the outside skin off
the small green asparagus and
cut off all but two inches from
the tips. Tie in bunches and steam
until tender, plunge into cold wa-
ter and drain perfectly dry and put
on ice. When ready to serve cut
into one-inch lengths and mix with
chicory pulled into small bits.
Serve on lettuce leaves with French
dressing.
41
<T HERMITAGE tfT
AFTER washing and scraping
white the oyster plant, keep-
ing it under water as much
as possible while doing it, throw it
into weak lemon-juice and water
for a few minutes to blanch. Drain
carefully and cover with boiling
water. Cook about forty minutes,
adding salt and a squeeze of lemon
when about half cooked. When
tender, remove from the fire, drain
well, cut in thin slices with a silver
knife and place on ice. Serve on
lettuce leaves with French dressing
and garnish with slices of lemon.
<T ITALIENNE <T
CUT beets, celery root, string-
beans, cauliflower, carrots, po-
tatoes, peas and turnips which
have been previously boiled into
small dice, with the exception of
the peas, of course. Take a round
plate, place the half of a hard-
boiled egg, cut crosswise, in the
center to represent the hub of a
wheel, and capers from the center
to the outer edge for the spokes,
with olives stoned and cut in half
for the tire. Between these spokes
42
arrange the cut vegetables sepa-
rately in the above order. Scatter
over the center yolk finely chopped
red peppers and green onions
mixed. Cover with a rich French
dressing, and in serving take a
spoonful from each spoke, with a
little pepper and onion. Must be
icy cold.
<r JUNE <r
TAKE equal quantities of fresh
young watercress and en-
dive, using the well-blanched
leaves only. Wash the leaves care-
fully and lay in ice water; also one
young green onion. Just before
sending to the table, take from the
ice water and dry carefully on a
towel. Tear apart gingerly so as not
to bruise the leaves, and pile in the
salad bowl with the onion cut very
fine strewn on top. Toss lightly
together with French dressing and
serve on the instant.
<T LAKE COUNTY <T
PUT three cupfuls of mealy
boiled potatoes through a
sieve, and while hot add
one saltspoon mustard, four table-
43
spoonfuls butter, two specks pap-
rika, four tablespoonfuls chopped
parsley, two teaspoonfuls of onion-
juice, three tablespoonfuls of vine-
gar and one egg. Beat all to-
gether lightly with a silver fork,
and, if possible, put on ice to get
thoroughly chilled. When ready
to serve, lay in spoonfuls on crisp
lettuce leaves and garnish with
sprigs of parsley and rings of hard-
boiled eggs.
<r LOGAN <r
CHOP little green Chile pep-
pers and young onions sepa-
rately very fine; add a little
jrisp celery, shredded, and cut in
tiny bits and mix with mayonnaise.
Skin firm, smooth tomatoes of
only medium size, hollow out the
top, fill with the salad and put on
'ce. When ready to serve, have
individual plates covered with
green doilies. On each place a
large cabbage rose with the center
picked out and flattened a little.
Set each tomato in one of these
with a spoonful of mayonnaise on
top and a baby rosebud stuck in
the center.
ON A round plate make an
eight-pointed star of the fol-
lowing fresh vegetables, cut
fine and arranged separately in the
order named: Watercress (green),
cucumbers (white), peppers (red),
chicory (white), lettuce (green),
onions (white), tomatoes (red),
celery (white). Put the half of a
lemon in the center, around which
place cut radishes and green pep-
pers,with the white of a hard-boiled
egg chopped fine heaped on the
lemon. The tiny leaves of the
lettuce can form the outside bordei
around all. In serving first place
lettuce leaves on each plate and on
them a spoonful of each of the
vegetables with a little of the egg
and cover with French dressing.
Put the star on ice for an hour
before serving.
<T LORA <T
RUB salad dish with garlic
clove and place in it the
crisp, tender leaves of the
Romaine lettuce. Mix three table-
spoonfuls of oil, a pinch of salt
and paprika together, and slowly
add six drops of Worcestershire
45
sauce and one tablespoonful of tar-
ragon vinegar, stirring constantly.
Pour upon lettuce, toss lightly and
serve immediately. This dressing
can be made at the table.
<T MAIS <T
BOIL young fresh corn on the
cob in salted water for twenty
minutes. Remove from the
fire and wrap in a napkin until
cold. Cut from the cob with a
sharp knife, and mix with thick
mayonnaise and put on ice. Re-
move the skin of some firm, smooth
tomatoes, cut a slice from the stem
end, take out enough of the seed
part to make a well for the corn,
and place these on the ice also.
Just before sending to the table,
line a salad platter with crisp let-
tuce, fill the tomatoes with the
corn and arrange on the lettuce,
with a spoonful of mayonnaise on
each top.
<T MARYLAND <T
BOIL in the skins three large
sweet potatoes. When cold
remove the skins and cut into
small pieces. Add to these two
stalks of celery cut in very small
46
pieces and a little onion chopped
fine, and place in the refrigerator.
When ready to serve, put the salad
on a bed of crisp lettuce, cover
with French dressing, and garnish
with pitted olives and parsley.
tT MEXICANO <T
RUB the salad bowl all around
with a clove of garlic and fill
it with white, crisp leaves of
endive, with a little scattering
of chopped chervil and tarragon
leaves on top. Sprinkle with salt
and pour six tablespoonfuls of oil
over it and toss about until every
leaf has a coating, and then put
on one tablespoonful of vinegar.
Serve instantly and send with it to
the table the following relish: Get
from the baker small cream-puff
shells, the smallest that are made;
open carefully on one side and fill
them with a paste made by beat-
ing a cream cheese with French
dressing till it is smooth and as
thick as soft cream.
<r MOUNTAIN <r
PLACE young cauliflower in
iust enough boiling salted
water to cover them, and cook
for a few minutes but not long
47
enough to take out the crispness.
Remove from the fire, drain, and
put on ice until very cold. When
ready to serve, separate the sprigs
and pile them on the leaves of let-
tuce and cover with French dress-
ing. Sprinkle a few capers on top
and with it serve the following
sandwiches: Grate the tenderest,
crispest celery stalks to make two
tablespoonfuls; mix with it an
equal bulk of Neufchatel cheese,
one olive chopped fine and a tea-
spoonful of lemon-juice. Spread
on slices of thinly cut bread spread
with butter and put together in
pairs.
<r NUGET <r
TAKE the small yellow toma-
toes, remove the skins care-
fully and put them in the
ice-chest to get as cold as can be
without being frozen. Make a
bed of the crisp white leaves of
lettuce, and arrange the whole to-
matoes in uniform order on this,
and over all sprinkle a little parsley
chopped fine. Serve with French
dressing.
<T OLIVER TWIST fT
HAVE the celery very cold,
scrape and cut the clean,
crisp, inner stalks into nar-
row straws about three inches in
4 8
length, and curl by letting them
lie in ice water. Peel a few firm
radishes and put in ice water also.
When ready to serve, place a four-
inch cube of ice in the center of
the salad bowl and arrange a bor-
der of the blanched leaves of the
celery and the curly white center
of chicory. Dry the celery on a
napkin and heap it on the ice cube.
Slice the crisp radishes very thin
and scatter on top. Make the
mayonnaise white to serve with
this by using more lemon-juice and
the beaten white of an egg.
<T PIQUANTE HT
AFTER thoroughly freshening
the heart of a big bunch of
celery, wipe dry and cut into
inch lengths, and then into strips.
Mince a tablespoonful of parsley
and six blades of chives. Mix
with French dressing, and at the
last moment toss in lightly the
petals of a dozen large nasturtium
blossoms. Put this in the center
of a salad bowl lined with crisp
lettuce, and garnish elaborately with
nasturtium leaves and blossoms.
PLUCHE <r
AKE the crisp hearts of let-
tuce and lay open, but do
not break apart. Chop the
leaves of tarragon, chervil, eschal-
49
T
lot, and chives, and put with them
a few canned French mushrooms
wiped dry and cut into small
pieces. Mix all together and scat-
ter in the lettuce hearts. Thor-
oughly chill and serve with French
dressing.
<T PORTUGUESE <T
THROW macaroni, without
washing, into boiling water
which has been well salted.
Shake frequently to prevent stick-
ing, and the moment it is tender
put into a colander and pour cold
water over it. After it has drained
put on ice until thoroughly cold.
Line the salad dish with crisp let-
tuce leaves, cut the macaroni into
inch lengths and spread on top in
a heap, around this lay sliced cold
boiled beets, and over all scatter
chopped hard-boiled eggs. Serve
with French dressing.
<T PROVENCALE j?
BOIL small young beets antf
skin. Make a mound in the
center of the salad dish of
cold boiled new potatoes cut in
thin slices, minced onions, shredded
5
lettuce and celery. Around this
place a row of beets, quartered,
alternating with pieces of hard-
boiled egg. Outside of this, sprigs
of watercress and chicory, and over
all a few chopped coriander leaves.
Set on ice and just before serving
pour over a rich French dressing.
<T SING LEE rfT
POUR boiling water over large
smooth tomatoes of uniform
size, remove the skin and set
on ice. Blanch fresh-roasted pea-
nut meats by pouring boiling water
over them, skin, and when cold
pound finely and mix with mayon-
naise dressing. Gouge out the
center of each tomato with a spoon
and fill the cavity with the peanut
mixture. Return to the ice until
ready to serve, and then place each
tomato on a lettuce leaf with a
spoonful of mayonnaise.
<r SOUTHERN <r
TAKE eight tomatoes, peel and
slice and set on ice. Make
a dressing of the yolks of six
hard-boiled eggs rubbed smooth,
one tablespoonful of dry mustard,
one of oil or melted butter, one of
white sugar, a teaspoonful each of
salt and pepper, one-half teacupful
of vinegar, the juice of one lemon,
and a raw egg well beaten. Just
before serving cover the tomatoes
with broken ice and pour over the
dressing.
<r SPRING <r
GATHER fresh young dande-
lion sprigs, pick them over
carefully, wash and lay the
tender leaves in ice water. When
ready to use pat dry between the
folds of a napkin, and lay in a
salad bowl; add two young spring
onions, minced, and toss lightly
over and over in French dressing
and serve at once.
<T SUNFLOWER <T
BOIL artichokes until tender
and put on ice until thorough-
ly cold. Cut the heart out in
little chunks, saving enough of the
best outer leaves to form a sun-
flower on individual plates. Fill
the center of each with the heart
chunks covered completely with
mayonnaise to form center of flower.
FRUIT
IP
ALAMO
medium-sized sour
V_>! oranges; cut in half crosswise,
remove the pulp and throw
the shells into cold water. Add to
the pulp of each orange one tea-
spoonful of creme de menthe syrup,
half a teaspoonful of finely chop-
ped sweet red peppers and a table-
spoonful of sliced deviled almonds.
When ready to serve, wipe and
polish the shells and fill with the
pulp mixture. Garnish each with
creme de menthe cherries and crys-
tallized mint leaves and serve in
lettuce cups. Suitable with a game
course.
<T AMBROSIA <T
MAKE cups of the white heart
leaves of crisp lettuce, by
crossing the stem ends.
Pile a few big red strawberries in
the center of each cup and dust
with powdered sugar. Put a tea-
spoonful of mayonnaise dressing
on a leaf of each cup.
if AVOCADO KT
KEEP alligator pears on ice
until needed, as they should
be served as cold as possible.
Just before sending to the table
55
cut them lengthwise and remove
the large, hard seeds and fill the
cavity with French dressing, to
which a few drops of onion-juice
has been added. Make a hollow
in a shallow square of ice with a
hot iron; place the pears in this,
evenly arranged with the stem ends
in center, and cover the edge of
the ice with sprigs of pretty green.
Only the center of the pear is eaten
out.
HT CARDINAL <T
REMOVE the stones from the
black ox-heart cherries and
in their place put a blanched
hazelnut to preserve the shape.
Arrange on lettuce hearts and
serve with French dressing made
with lemon-juice and no onion.
<r CUBAN <r
LAY bananas on the ice until
half frozen; peel, slice thinly
into a glass bowl and scatter
with maraschino cherries. Make
a syrup of a half-cupful of lemon-
juice, one cupful granulated sugar
and one tablespoonful of sherry,
and pour over them; cover closelv
and keep on ice until needed. Serve
on lettuce leaves.
56
<T ENGLISH <T
TAKE pineapple, oranges,
white grapes and red plums,
remove skin and cut into
little irregular pieces; add black-
berries and sprinkle sugar over all
and cover with white wine. Serve
ice cold in place of punch.
<r EPICURE <r
SOAK fresh, sweet oranges in
water for a few minutes to
soften the skin and let the oil
out Wipe dry, polish and slice
very thin, at once, unpeeled. Pack
in a punch-bowl, sprinkling each
layer with sugar, and pour over
enough Bourbon to cover it well.
Put on the ice for an hour. Serve
in liqueur-glasses, putting a lump
of cracked ice in the bottom of
each glass, and on top a shaving
of crisp icy cucumber and a spray
of borage. With it pass sea-foam
crackers.
<T FELIX KT
CUT grapefruit in half and
remove pulp. Cut the pulp
into junks, being careful to
take off all the bitter whit*" put
57
back in the shells with a teaspoon-
ful of Jamaica rum and one of
sugar to each and cover with French
dressing.
fT FRATERNITY <T
PUT the oranges on ice for at
least an hour before using.
Cut a piece from the top of
each, quarter the peel half way
down and roll it back and scoop
out the pulp. To this add shred-
ded pineapple, sliced bananas, and
one maraschino cherry to each
orange. Toss all together and re-
turn to orange shells and fill re-
maining space with sherry and
sugar, and serve on lettuce cups.
tJT GOOCHE <T
PARE three juicy apples and
cut into dice. Peel two
lemons and cut into smaller
dice and mix thoroughly with a
stalk of chopped celery, cover with
mayonnaise dressing and serve on
lettuce leaves.
<r HAVANA <r
ELECT the firm, small canta-
loup melons and lay on ice
until nearly frozen. Just be-
fore serving cut in half, scrape out
58
the seeds, and cut from the rind
the ripe portion; clean and smooth
the empty shells. Divide the ripe
parts into small bits, and heap these
with chunks of ice in the empty
melon, and pour over all French
dressing. Arrange grape leaves
on each plate, on which place the
half of each melon.
<T IMPERATRICE fT
TAKE whole pears and cook
with their stems on in as
little water as possible, with
sugar and a little ginger ; drain off
all the juice and lay, with stems
up, in a deep glass dish and put
on the ice. Break up with a fork
a cream cheese, and pour the syrup
of the pears over this and add a
rich French dressing made with
much lemon-juice and no onion.
Blanch a few almonds and chop
fine, and a few maraschino cherries
cut fine, and scatter over the pears
and pour over the dressing. Serve
with hot crackers.
<T MACEDONE <T
TAKE two ripe peaches; peel,
and quarter the pulp; one
grapefruit, free from all the
white, and cut in bits; chip cut-
59
up pears ; some acid plums peeled
and sliced and a few berries. Mix
the fruit and pour over it a dress-
ing made of four tablespoonfuls of
powdered sugar, one gill of sherry,
one tablespoonful maraschino syrup
and two of champagne, stirred
until sugar is all dissolved ; put in
the refrigerator for two hours.
When serving put in a glass bowl
and set that in a silver one filled
with cracked ice. This is suitable
as a first course at luncheon, served
with crackers spread with Neuf-
chatel cheese.
<T MELON D'EAU <T
KEEP a watermelon on ice
long enough to be chilled
through; cut in half length-
wise and scoop out the pulp in
egg-shaped pieces with a table-
spoon, rejecting every seed. Clean
and smooth the inside of one-half
of the melon shell and polish the
outside to serve as a bowl. Arrange
grape leaves on an oblong platter
and set the melon bowl in the
midst, with a chunk of ice in the
middle of it. Pile the pink melon
about the ice, and pour over a
French dressing made with salt,
lemon-juice and oil.
60
<r MUM <r
TAKE a half-dozen each, of
peaches, plums and preserved
cherries. Peel, quarter and
pit the peaches and plums, and cut
cherries in half; add one pint
of blackberries, raspberries and
huckleberries mixed. Toss all
together lightly and pour over it
a cup of sugar and a pint of
champagne, which is almost frozen.
Put all on ice to keep at freezing
point. Serve on berry plates and
put a spoonful of lemon water-ice
on top of each portion.
<T PALACE GRILL <T
CUT clean, crisp stalks of
celery into narrow straws
about like matches, and
throw in ice water. Peel a pine-
apple and shred with a fork.
Chop fine a few green peppers
and pimentos and put all on the
ice. When ready to use dry the
celery in a napkin, and mix all
together with a mayonnaise, to
which a cup of whipped cream has
been added. Serve icy cold on
lettuce hearts.
61
<r RENEAU <r
PEEL and quarter the grape-
fruit, removing every particle
of the bitter white skin that
coats the lobe. Cut each quarter
in half the other way, place on the
white leaves of the lettuce, keep
on the ice up to the instant of
serving, and then cover with
French dressing.
<T ROEDERER <T
PEEL a very ripe pineapple,
dig out the eyes, and with a
fork shred it to the core ; mix
with it one tomato, peeled and cut
into bits, a few diced figs, and a
few English walnut meats. Toss
the fruit lightly together, sprinkle
liberally with fine sugar and put
on the ice. When ready to use
lift carefully from the juicy syrup
and put on a bed of lettuce hearts;
mix with the syrup a tablespoonful
of brandy and a little maraschino,
and pour over the whole.
<r ROYALE tr
CHILL apricots, peel them,
and cut in half, taking out
the stone. Stuff the cavity
with maraschino cherries and nuts
62
cut fine. Arrange on crisp lettuce
leaves, and pour over it a dressing
made of four tablespoonfuls of oil,
salt and paprika, and one table-
spoonful each of apricot brandy and
vinegar. Serve with this thin slices
of bread and butter sandwiches, cut
into strips.
<T VIENNA rfT
HAVE the salad one-half of
thinly sliced tart apples, one-
quarter of the white part of
the celery cut fine, and one-quarter
of English walnuts chopped fine;
add a bunch of Malaga grapes,
peeled and cut up. Mix with
mayonnaise dressing, and serve in
cups made by hollowing out the
apples. Set in the tender leaves
of the celery.
63
CHEESE
EN COQUILLE
GRATE a half-pound of good,
old cheese; rub smooth the
yolk of one hard-boiled egg,
with one tablespoonful of olive-oil,
one teaspoonful each of salt, sugar
and mustard, with a dash of cay-
enne. After these are well mixed
work in one tablespoonful of vin-
egar and a little tabasco. Mix
with the cheese and serve in scal-
lop-shells laid on lettuce leaves,
with the white of the egg cut in
rings and laid on each.
FILLEY
MOLD cottage cheese into
little flat balls, making it
moist with cream, and add-
ing a little butter and plenty of
salt, and put on ice. Rub the
salad bowl with a clove of garlic
and arrange in it the bleached
leaves of chicory to form a nest.
On this alternate the little cakes
of cheese, with hard-boiled eggs
cut in half. Over it put French
dressing, to which a few drops of
onion-juice has been added.
67
<r GERVAISE <r
USE two heaping tablespoon-
fills of Roquefort cheese to
one head of lettuce. Tear
the lettuce hearts apart, but do not
separate, and lay in the salad dish;
break the cheese into small bits
and scatter among lettuce leaves
and cover with rich French dress-
ing. With this serve cresslets,
made by placing between thin
slices of buttered Boston brown
bread watercress dipped in French
dressing. Trim the edges neatly
and cut in long, narrow fingers.
<r GRINGO <r
QEPARATE olives from the
\^J stone spirally as one peels an
apple. Into this cavity insert
a small ball of cream cheese made
smooth with oil and seasoned with
lemon-juice, salt and tabasco. Scat-
ter these over plain delicate Ro-
maine lettuce, very fresh and crisp,
and arranged on a flat salad dish.
Serve with French dressing.
<T MARGUERITE <T
CUT from Neufchatel cheese
little slices a half-inch in
thickness, and from this, with
a little two-inch tin cutter, cut out
68
little rounds. Grate the yolks of
two hard-boiled eggs and press a
little of this in the center of each
round, sprinkling a little paprika
on top. Scatter these "daisies"
in the hearts of crisp lettuce leaves
and serve with a rich French dress-
ing.
<r MILANAISE <r
TAKE cottage cheese, and rub
smooth with cream, using a
silver fork. Season gener-
ously with salt and paprika, and
mix with it one-half as much ripe
olives, stoned and chopped fine.
Shape into small ovals and put on
ice until ready to use. Serve on
the crisp, white leaves of lettuce
and chicory, mixed with mayon-
naise dressing, and garnish with
pitted olives cut in half.
tJT PLOVER f*
TAKE the little Sierra cream
cheese, remove the outside
rind and put into a bowl
with a little salt, tabasco sauce, a
spoonful of mayonnaise and a little
left-over spinach, mashed and put
through a sieve. Rub together
thoroughly until smooth and the
69
green coloring matter evenly dis-
tributed. Make with butter pats
into little birds' eggs, flecking each
with black pepper. Arrange white
chicory and shredded white lettuce
leaves on a plate like a nest, and
put the eggs in, serving with
mayonnaise.
tJT WALNUT CREAM <T
WITH a silver fork rub a
cream cheese and a table-
spoonful of butter to a
paste; add salt and cayenne, and
if not soft enough, a little sweet
cream. Make into small flat balls,
and on each press the two halves
of an English walnut. Lay on
the white heart leaves of lettuce,
and put all in the refrigerator until
ready to use. On the instant of
serving pour over a rich French
dressing and send to the table with
thin buttered bread, which has been
put in the oven and crisped.
70
One Hundred 5*One
CHAFING-DISH
RECIPES
OYSTERS MUSH-
ROOMS FISH MEAT
FOWL AND GAME
EGGS CHEESE
SWEET
THE chafing-dish possibilities
are unlimited. To the epi-
cure it insures good service
and hot dishes; to the woman who
does her own work it is the most
convenient of all utensils, and is
valued by the amateur for the fun
of it, and seems always a synonym
for hospitality and an appetite.
It is placed on a metal tray for
safety and cleanliness, and one with
a lower pan for hot water is almost
a necessity, in cooking, and to
keep the dishes warm.
Most of the foods for the vari-
ous dishes are prepared beforehand
in the kitchen and placed, with the
seasonings needed, conveniently at
hand in dishes and on trays.
OYSTERS
I I
1
I
* AUNT DINAH *
SCALD four cupfuls of milk
with a slice of onion, two stalks
of celery, two blades of mace,
a sprig of parsley and a bay leaf.
Remove the seasonings and add
the strained liquor from a quart of
oysters, pepper and salt, and two
tablespoonfuls of butter creamed
with two of flour. Cook all to-
gether, and then put in the oysters
and cook until they are plump and
the edges begin to curl.
* BATTER LOAF *
MIX four tablespoonfuls of
sifted flour, one of olive-
oil, a little salt and the
beaten whites of two eggs; add
enough warm water to make a
rather thick batter. Take two
dozen large oysters, dry them on
a soft cloth, dust each oyster very
lightly with salt and pepper and
dip separately into the batter and
fry a golden brown in deep olive-
oil. Serve on a napkin with sliced
lemon.
* BUNDLES *
CUT nice, even slices of the
breast of cold roast turkey;
over each piece lay a thin
shaving of bacon, and put on top
of each piece of bacon a large, fat
oyster. Roll these bundles up
and tie securely, season with pep-
79
per and salt, and place in the pan
with melted butter. Cover and
cook long enough to cook the ba-
con, basting frequently with the
melted butter. Serve with a sprig
of parsley on each one and pour
over the brown gravy thickened
with a little flour.
* COCKTAIL *
TAKE a pint of small oysters
with the liquor that comes
with them; add a cupful of
tomato catsup, the juice of two
lemons, one tablespoonful of Wor-
cestershire sauce, salt and six drops
of tabasco. Heat in the chafing-
dish and serve hot in cocktail-
glasses.
* EN CACHETTE *
SOAK one cupful of cracker-
crumbs in as much milk as
they will absorb; add a tea-
spoonful of softened butter, one-
quarter of a teaspoonful of salt, a
dash of white pepper and nutmeg,
one-half of a tablespoonful of
chopped parsley and one beaten
egg yolk. Form into small cakes,
hide a fat oyster in each one and
sauter a pale brown in olive-oil.
* FIGARO OMELET *
BEAT six eggs very light, and
add to them a half-cupful of
sweet cream, salt and pepper
to taste. Melt a tablespoonful of
80
butter in the pan and pour the
omelets evenly in. Cut twelve
large oysters in half and scatter
over the top with a little chopped
parsley. Fry a light brown, fold
the omelet over from the two sides,
and serve at once.
* GUMBO OYSTERS *>
SAUTER a few dices of salt pork
with a tablespoonful of minced
onion until nicely browned;
add a tablespoonful of flour, and
when it is well blended with the fat,
put in a cupful of chicken broth,
a teaspoonful of minced green
peppers and a cupful each of
cooked okra and tomatoes. Sea-
son with salt and pepper and strain
in the liquor from a pint of fresh
oysters. Lastly put in the oysters,
and as soon as they are plump,
pour over hot Boston crackers,
split and buttered. Gumbo pow-
der can be used instead of the okra.
OYSTERS A LA
POULETTE
SCALD two dozen oysters in
their own liquor until plump,
and strain. Put in the pan
two tablespoonfuls of butter, and
when melted, stir in four table-
spoonfuls of flour until perfectly
smooth; then add the oyster-juice,
one cupful of cream, pepper, salt,
and a dash of nutmeg. Take
from the flame, and when a little
cool, stir in the beaten yolks of
81
four eggs and return to the fire
and stir until thick. Drop the
oysters in for a second and pour
immediately on a hot platter.
* PANNED OYSTERS *
HEAT the pan very hot. Put
into it a tablespoonful of
butter, then the oysters,
which have been well drained.
Cook until well browned. Have
ready some even pieces of toast,
soften them with some of the
liquor from the pan, place three or
four oysters on each piece, and
pour over them the rest of the
liquor. Sprinkle over the top a
little chopped parsley, and garnish
with lemon slices.
* PEPPER STEW *
REMOVE the seeds from two
small green peppers, chop
fine, and fry for five minutes,
in two tablespoonfuls of butter;
add one-half cupful of the strained
oyster-juice, a saltspoon of salt,
dusting of white pepper and twenty-
five oysters. Simmer for five min-
utes, pour in half a glass of sherry,
heat for amomentand serve, poured
over buttered toast fingers.
RAREBIT OF OYSTERS
BREAK into small pieces one-
half pound of rich cheese,
and put into the pan with a
tablespoonful of melted butter.
82
Remove the hard muscles from a
pint of oysters and cook them un-
til plump; drain and keep hot.
Beat up the yolks of two eggs,add
oyster-liquor and oysters, and stir
into the melted cheese. Toast
bread on one side only, and serve
on the untoasted side.
> STEAMED OYSTERS*
/CAREFULLY wash the shells
V_>4 and pack them in the pan
with their upper shells down-
ward, so the deep shell will hold
their juice as they open. Place
the pan over the hot water and
cover closely, laying a napkin on
the top and a weight on the cover.
Keep the water boiling rapidly
until the shells open, which will be
about fifteen minutes. Serve at
once in the shells, using butter,
salt and pepper to season them.
UNIVERSITY GRILL
DRAIN off all the liquor from
a pint of oysters and put
them in a hot chafing-dish.
As the liquor flows from the oysters,
dip it out with a spoon and keep
them as dry as possible, until they
are plump. Sprinkle them with
salt and pepper and add two table-
spoonfuls of butter. Lay each one
on a zephyrette and pour the
liquor over.
83
MUSHROOMS
1
* BOMBAY CEPES *
PEEL and wash two pounds of
fresh mushrooms, adding a
little vinegar to the water to
keep them as white as possible.
Drain, then slice the heads and
chop up the stalks. Have four
tablespoonfuls of heated olive-oil,
add the heads and fry until a light
brown, then add two tablespoonfuls
of chopped shallots, two bruised
cloves of garlic, and the chopped
stalks. Drain most of the oil off.
Add two ladlefuls of tomato sauce
and a little melted beef extract.
Season with salt, white pepper and
a dash of cayenne. Boil two min-
utes, shaking the pan all the time.
Addalittlelemon-juiceand chopped
parsley just before taking from
the fire.
> CHAMPIGNONS *
STEW the mushrooms in a little
water with a tablespoonful of
butter and seasoning of pepper
and salt; add half a cupful of
cream, remove from the fire and
stir in the beaten yolks of two
eggs; replace on the fire for a
moment to thicken the eggs and
serve at once.
V- GOLDEN WEST *
PEEL and chop fine one-quarter
of a pound of fresh mush-
rooms; put them in the pan
with two tablespoonfuls of butter
87
and ten drops of onion-juice, ana
sauter until a golden brown; add
the mashed yolks of six hard-boiled
eggs and one tablespoonful of
chopped parsley. Season with salt
and pepper, and stir in two well-
beaten eggs mixed with two table-
spoonfuls of cream and the whites
of the hard-boiled eggs cut fine.
Serve on hot buttered soda biscuits.
ROASTED MUSHROOMS
PEEL a dozen mushrooms and
remove the stems. Melt a
teaspoonful of butter in the
chafing-dish, and when quite hot
turn out the flame. Cover the
bottom of the dish with the mush-
rooms, placing a bit of butter in
each and seasoning with pepper and
salt. Relight the lamp and cook
for six minutes, covered. Serve
while very hot.
* WEST INDIAN *
PUT a scant tablespoonful of
olive-oil in the pan. When
hot add two slices of onion,
minced, and cook a light yellow.
As soon as the onion is ready turn
in one cup of mushrooms, peeled
and cut into small pieces, one cup
of tomatoes, two tablespoonfuls of
boiled tongue cut fine, salt, pepper
and a few grains of cayenne. Lastly
break in three raw eggs and as soon
as they are set, serve. The sauce
can be thickened with a little flour
if desired.
FISH
ill
i
> BOUILLABAISSE *>
HEAT one gill or salad oil;
add two onions and one
sliced garlic. After it is
browned, throw in three pounds of
fresh fish cut in small pieces, twelve
fresh mussels, salt, pepper, one
lemon sliced, three sliced tomatoes
and one pint of white wine. If nec-
essary, add a little water. Cover
and cook a half-hour. Add a little
chopped parsley andpourover toast.
COSMOS CLUB SHRIMPS
ONE tablespoonful of butter
and one of flour creamed to-
gether; add one teacupful of
sweet cream, a pinch of red pepper,
a little lemon-juice and enough
tomato sauce to make it the color
of shrimps. Putinthe chafing-dish
and let come to a boil, stirring con-
stantly. Add one-half pound of
picked shrimps, boil up once, and
serve on hot buttered crackers.
CRABS WITH
MUSHROOMS *
PUT into the pan a tablespoon-
ful of butter and a slice of
onion chopped fine. Before
it browns, add a tablespoonful of
flour and cook, but not brown.
Mash the yolk of a hard-boiled
egg smooth with one-half of a cup-
ful of cream, salt, cayenne and a
dash of lemon-juice, and stir in
slowly until thick and smooth.
91
Then add the crab meat and the
same quantity of mushrooms cut
in dice.
DELMONICO LOBSTER
CUT lobster meat in small
cubes; or if canned lobster is
used, open and empty into
an earthen bowl an hour before
using. Melt two tablespoonfuls
of butter in the pan and add a
tablespoonful of flour, salt, cayenne
and a grating of nutmeg. Work
smooth and free from lumps, and
then add gradually one cupful of
cream, a gill of sherry, the lobster
meat and two hard-boiled eggs cut
in slices. Serve with thin slices of
lemon on top.
* DUNBAR SHRIMPS *
PUT a big lump of butter in
the pan with salt, cayenne,
one and one-half teaspoonfuls
of Worcestershire sauce and two
cupfuls of cream. When hot, add
two hard-boiled eggs chopped fine
and one pint or shrimps. Let
come to a boil and serve on hot
dainty chips.
FRICASSEED LOBSTER
PUT in the pan one table-
spoonful of butter and one-
half cupful of water. When
the butter is melted, add two cup-
fuls of lobster cut into small pieces,
one tablespoonful of vinegar, a little
salt, pepper, mace and mustard.
92
When this is hot add one beaten
egg, stirring constantly until the
sauce is thick and creamy.
FROGS A LA POULETTE
SAUTER the skinned frogs'legs
in butter, and when nearly
cooked, add some fresh mush-
rooms, peeled and cut in dice.
Pour these on a hot dish, and put
in the pan a cupful of cream, a
tablespoonful each of butter and
chopped parsley and a dash of
nutmeg. When it has boiled up,
remove from the fire and add the
yolks of three eggs beaten up with
a little cold cream and the juice of
half a lemon. Stir constantly and
add slowly,and place over the flame
just for an instant, and then pour
over the frogs and mushrooms and
serve instantly.
* GRENOUILLE *
SKIN frogs'legs and dip them in
milk; sprinkle with salt and
pepper and roll them in flour.
Have smoking hot olive-oil in the
pan and cook them in that until a
delicate brown. Serve on a hot,
folded napkin.
GRILLED SARDINES
DRAIN and skin boneless sar-
dines. H eat two tablespoon-
fuls of olive-oil in the pan and
sauter the sardines in this, turning
93
them once. While hot, season
them with salt, cayenne and a little
lemon-juice. Lay each one on a
narrow strip of toasted bread.
HALIBUT RAREBIT *
SPRINKLE two small slices of
halibut with salt and pepper,
brush over with melted butter,
and place in the greased pan and
cook twelve minutes. Remove to
a hot platter and pour over it a
Welsh rarebit.
JAPANESE SHRIMPS
PUT a pint of milk in the
chafing-dish over the hot-wa-
ter pan; when it boils, add
two tablespoonfuls of butter and
two of flour worked together until
smooth, and stir until thick ; then
add one cupful of strained toma-
toes, one-quarter of a teaspoonful
of soda, seasoning, and lastly the
picked shrimps. Serve on toast.
LOBSTER A LA
NEWBERG
CUT lobster in small pieces.
Melt one tablespoonful of
butter, add half a cupful of
sherry wine, put in the lobster and
cookforten minutes. Beattheyolks
of three eggs thoroughly, and add
to them one tablespoonful of cream
94
to prevent curdling. Put a half-
cupful of cream with the lobster
already cooking, add pepper and
salt, and let cook until it bubbles.
Lastly stir in the beaten yolks and
serve immediately.
* MINCED CLAMS *
HAVE the clams steamed and
chopped. Put a tablespoon-
ful of butter in the pan, and
when melted, work in smooth one
tablespoonful of flour; then add
slowly one-half cupful each of the
clam liquor and cream. Season
with pepper and a little salt and
cook until smooth, stirring all the
time. Add the cupful of chopped
clams at the last moment and pour
over small pieces of toast.
* PIEDMONT TOAST *
TAKE four anchovies, free
them from skin and bone
and chop fine; mix them
with a half-pint of good stock and
the yolks of six eggs and the beaten
whites of two; add salt, pepper
and parsley, and stir over the blaze
until smooth, then pour into a bowl.
Cover the bottom of the chafing-
dish with toasted bread, pour the
anchovy sauce over it, and sprinkle
grated cheese on top. Cover and
cook over hot water for ten min-
utes.
95
* REX CRAB *
ONE large crab, not shredded,
but broken in large pieces.
Rub smooth the yolks of two
hard-boiled eggs with one table-
spoonful of butter and two of flour,
and add milk to make it the con-
sistency of cream. Cook with the
hot-water pan, and when ready to
use, put in the seasoning, the
whites of the eggs chopped fine,
one gill of sherry and the crab.
Serve on toast.
ST. LAWRENCE CRAB
FRY one onion and one Chile
pepper cut fine in a large
piece of butter until the onion
is well done, but not browned;
add one cupful of tomato to this
and cook for five minutes, and
then put in the meat of one crab
shredded very fine, salt and cay-
enne. Cover well with cold sweet
cream, to which a little corn-starch
has been added to thicken. Serve
on hot, buttered toast.
SCALLOPED LOBSTER
CUT up a large cooked lob-
ster and sauter in olive-oil.
Add parsley, salt, pepper and
a tablespoonful of chopped onion.
Put in a cupful of white stock and
one tablespoonful of Chablis; cook
ten minutes and serve hot over
squares of toast.
96
DIP the fish in boiling water,
take out all the bones and
skin. Pound the meat and
add pepper, salt, butter and a
tablespoonful each of lemon-juice
and cream. Cook and stir until
smooth, then pour over slices of
toast buttered and dipped for an
instant in hot water.
* SIMPLICITE >
MAKE a sauce of two table-
spoonfuls of butter, two
and one-half of flour and
two cupfuls of milk. Mash the
yolks of four hard-boiled eggs and
mix with one teaspoonful of an-
chovy essence, and add to the
sauce. Put in two cupfuls of cold-
boiled flaked fish, and as soon as
it is all heated through, slice in
the white rings of the eggs and
serve.
V- STEWED SHRIMPS *
MELT two tablespoonfuls of
butter in the chafing-dish,
and stir in one tablespoon-
ful of flour, salt, and pepper, and
add one pint of milk. When boil-
ing, smooth and thick like cream,
put in one pint of picked shrimps.
Pour hot on toasted biscuits and
serve at once.
97
* TERRAPIN *
THE terrapin should be
cleaned and prepared by a
professional, the meat cut in
small bits, and the eggs saved and
placed in the empty shell until
needed. Put the cut terrapin in
the pan with one and a half table-
spoonfuls of butter and two of
water, and any juices that may
have collected in the shell. Season
with a teaspoonful of salt and a
pinch each of pepper, mace and
allspice. Simmer for fifteen min-
utes and then set over the hot-
water pan. Mash the yolks of
three hard-boiled eggs very smooth
and mix with them one cupful of
cream; add this to the stew and
also one gill of sherry, the terrapin
eggs and a half of a lemon cut in
thin slices. Serve very hot.
MEAT
i
* BATH CHOPS *
PUT half a walnut of butter in
the chafing-dish, and when
melted add two tablesponfuls
of jelly, a dash of red pepper and
a half-glass of sherry. Place thin
slices of ham in this and simmer
for a few moments.
BECHAMEL
SWEETBREADS
PARBOIL a pair of sweet-
breads, pick to pieces and cut
rather small; chop five mush-
rooms very fine. Put a tablespoon-
ful of butter in the blazer, when
melted add a tablespoonful of flour
and mix until smooth; add a half-
pint of cream and stir constantly
until it boils, then add the mush-
rooms and sweetbreads and stir for
five minutes. Season with salt and
white pepper.
* BRAIN CUTLETS >
/CAREFULLY wash the brains
V>< and let them stand in cold
water for an hour. Then
parboil in water containing a table-
spoonful of vinegar for fifteen
minutes or until they are tender;
drain thoroughly and remove all
skin and fibers, and divide into
pieces. This may be done hours
in advance. Season with pepper
and salt, and dip each piece in egg
and cracker-crumbs and fry in but-
ter or olive-oil. Serve very hot in
a napkin.
101
BREADED TONGUE
CUT cold boiled corned tongue
in slices a third of an inch
thick. Sprinkle with salt and
pepper, dip in egg and crumbs,
and sauter in butter. Remove to
hot plates; reheat and pour over
it a tomato sauce which has been
previously prepared.
Tomato Sauce Cook a sliced
onion with a cupful of tomatoes,
rub through a strainer and add
two tablespoonfuls of butter, two
of flour and seasoning.
CORNED BEEF HASH
HAVE equal proportions of
cooked corned beef and cold
boiled potatoes chopped
rather coarsely and seasoned with
salt, pepper and onion-juice. Put
a tablespoonful of butter in the pan
and as much hot water as will be
required to moisten the hash; add
the chopped meat and potatoes,
mixing carefully, so as not to mash
the potatoes; cover and cook
slowly until a crust has formed
on the bottom of the pan, then
turn out on a hot dish, crust side
up, and garnish with little chunks
of butter and sprigs of parsley.
* DUBLIN LAWYER *
CUT cold roast or boiled mut-
ton into half-inch cubes and
cold boiled or baked potatoes
in like manner. Put four table-
103
spoonfuls of butter into the blazer;
when melted add two cupfuls of
meat and one and one-half cupfuls
of potatoes and mix thoroughly
with the butter. Put in a cupful
of cream, cover and let stand for
five minutes; then set on hot
water for five minutes more. Season
with salt and one tablespoonful of
freshly grated horseradish mixed
with lemon-juice.
* EPIGRAMS *
PARBOIL a sweetbread, drain,
place in a small mold, cover,
and press with a weight.
When ready to use cut in half-inch
slices, roll alternately in fine cracker-
crumbs and beaten egg. Put thin
slices of bacon in the chafing-dish
and when they are nicely browned
put in the sweetbreads and cook
until thoroughly done.
* FRICANDELLES *
HAVE the butcher chop very
fine one-half pound each of
pork and beef. To this add
one medium-sized onion chopped
fine, two slices of bread that have
been soaked in cold water and
squeezed dry in the hands, one egg
and one-half saltspoonful each of
pepper and salt. Mix all together
thoroughly, shape into small cakes,
dip in egg and cracker-crumbs and
fry in hot olive-oil.
103
* FRIZZLED BEEF *
BUY a half-pound of smoked
beef cut in thin shavings.
Remove all stringy parts and
pick the beef in small pieces.
Put a tablespoonful of butter in the
pan and when hot add the beef and
cook five minutes, stirring con-
stantly with a knife. Set the beef
over hot-water pan and make the
following sauce: Put in the pan
a tablespoonful each of butter and
flour, stir quickly until well mixed;
add gradually one cupful of milk
and stir constantly until free of
lumps and then put in a teaspoonful
of horseradish drained of the vine-
gar, one-half of a saltspoonful of
sugar and dash of cayenne; cook
slowly for ten minutes, add the
beef, and serve.
HAMBURG STEAKS
FORM into small balls and
flatten; sauter them in hot
butter. Place them on a hot
dish and add a tablespoonful of
flour to the butter in the pan, and
brown; add slowly a little soup
stock and season with salt, pepper
and Worcestershire sauce. With
a spoon make a little depression in
the top of each steak and put in a
spoonful of the sauce. Garnish
with watercress.
104
* KIPPERED KIDNEY *
SKIN the kidneys and soak
them in salted water for half
an hour. Wipe dry and cut
them open, very evenly, length-
wise. Place a piece of butter in
the chafing-dish and when melted
lay in the kidneys. Cook them
for ten minutes, turning occasion-
ally. Sprinkle with salt and cay-
enne, and pour over them two
tablespoonfuls of mushroom catsup.
Put on hot toast.
* LA TOURAINE *
CUT up in small pieces one
cupful of cooked corned beef
and three-quarters of a cupful
of cooked potatoes. Put a table-
spoonful of butter in the pan and
add the beef and potatoes with a
green pepper cut fine; mix well with
the butter and add one cupful of
rich cream. Serve on pieces of
toast with sprigs of parsley on top.
* LUNCHEON LIVER *
COVER with boiling water thin
slices of liver and let stand
five minutes; drain, wipe, and
remove the thin outside skin and
veins. Put a tablespoonful each
of butter, chopped parsley and
chopped chives in the pan and
brown. Put the slices or liver in
this and cook well done; remove
to a hot plate and to the gravy in
the pan add a tablespoonful of flour
105
mixed smooth with a little stock,
salt and pepper, and a half-glass
of Madeira. Cook ten minutes
and then pour over the liver.
* MADEIRA GRAVY *
CLEAN and separate chicken
livers, sprinkle with salt and
pepper, dredge with flour and
sauter in butter. Remove to a hot
plate, and brown in the pan two
tablespoonfuls of butter and two
of flour; add gradually one cupful
of brown stock and a half-cupful
of Madeira wine. Reheat the livers
in the sauce and pour over biscuits
broken in half.
* MARENGO *
DIVIDE into bits lean veal and
put in the pan with a little
salt pork and an onion, both
cut into small pieces. Shake them
around in the pan and when a nice
brown sprinkle with a little flour
and mix well. Pour in a cupful of
rich cream and a few mushroom
buttons. Serve on a hot platter
and garnish with squares of fried
bread and slices of lemon.
MILWAUKEE MUTTON
PUT in the pan two table-
spoonfuls each of butter and
currant jelly, and when melted
add a pound of mutton shaved
from the leg; season rather highly
with salt and pepper, add a table-
106
spoonful of French mustard and
let it cook for five minutes, stirring
constantly. Serve very hot.
NEW ORLEANS
SAUSAGE
PRICK the skin of six small
sausages. Put them in the
saucepan with one-half can of
tomatoes and a bruised clove of
garlic. Season with salt and cay-
enne, cover closely, and simmer
for half an hour.
* RECHAUFFE *
CUT cold mutton into very
neat, small pieces, and lay
with a little butter in the hot
pan. Add half a pint of stock, a
little pepper, a quarter of a tea-
spoonful each of dry mustard and
curry-powder, and three large ta-
blespoonfuls of currant jelly. When
boiling, put in a glass of sherry.
Take the slices out and lay them
on hot toast, pour the boiling
gravy over all, and serve instantly.
SCRAMBLED
SWEETBREADS
BEAT four eggs slightly with
a silver fork; add a half-tea-
spoonful of salt and half as
much pepper, one-half of a cupful
of milk and one sweetbread par-
boiled, and cut in dice. Put two
tablespoonfuls of butter in the hot
107
chafing-dish, and when melted,
pour in the mixture. Cook until
of a creamy consistency, stirring
and scraping from the bottom of
the pan.
TENDERLOIN STEAK
A TENDERLOIN steak an
inch and a half thick can be
cooked to a nicety in the
chafing-dish. Flood the dish first
with olive-oil, and when boiling
hot, put in the steak and cover it
up. Cook three minutes on each
side and season to suit.
* TRIPE STEWED *
CUT fresh honeycomb tripe in
two-inch pieces and wipe as
dry as possible. Put in the
chafing-dish with a little butter,
one small onion cut in thin shav-
mgs and a green pepper finely
chopped. When nicely cooked,
work in smooth one tablespoonful
of flour and add one-half of a cup-
ful of stock, one-quarter of a cup-
ful of drained tomatoes and one
fresh mushroom cut in slices. Add
the tripe, season with pepper and
salt and cook five minutes.
108
FOWL
AND
GAME
BONELESS CHICKEN
TAKE a cold boiled chicken,
skin and cut into small bits,
as for salad; heat a coffee-
cupful of cream and add to it one
tablespoonful of flour, well mixed
with a large tablespoonful of but-
ter, and stir until thick; add one
small onion, grated, the chicken
and seasoning. Cook twenty min-
utes and serve on hot toast.
* CANVASBACK *
PUT a tablespoonful of butter
in the chafing-dish, and when
light brown lay in the breast
of a canvasback duck; sauter first
on one side, then on the other,
until a golden brown. Season
with salt and cayenne and serve
with currant jelly.
> CREOLE CHICKEN *
STRAIN one can of tomatoes,
adding salt, pepper, a small
piece of butter, curry-powder
and onion-juice. Put in chafing-
dish and boil with one cup of rice
for ten minutes; add the contents
of a can of chicken cut in square
bits, cook thoroughly and serve.
* L'INDIENNE *
MIX two teaspoonfuls of curry-
powder with two of flour;
cut up and fry a chicken
in butter, with an onion and some
in
parsley; add the curry and flour
and one and one-half cupfuls of
clear stock and one cupful of grated
cocoanut; wet with the juice of a
lemon. Stir well and serve hot.
* LUCKNOW CURRY *
MELT a tablespoonful of
butter and stir in a table-
spoonful of flour; add a
teacupful of chicken broth and
one of cream; mix thoroughly un-
til smooth, and season with salt
and white pepper; cut a cold
boiled fowl in bits and put in with
a tablespoonful of curry-powder
and the juice of half a lemon.
After it is thoroughly heated lift
from the fire and put over the hot-
water pan and add the yolks of
four eggs beaten, and stir until
thick.
MARYLAND TERRAPIN
CHOP a chicken liver and
three hard-boiled eggs rather
coarse; to this add one quart
of cold cooked chicken, cut in
small pieces, and season with salt,
pepper, and a little nutmeg; put
three tablespoonfuls of butter in
the chafing-dish; when melted stir
in two tablespoonfuls of flour un-
til smooth and. frothy, and gradu-
ally add one cupful of chicken
stock; stir and cook for three min-
utes, and then put in one cupful
of cream, reserving four table-
112
spoonfuls; stir for a minute and
then put in the chicken mixture
and simmer for ten minutes; dur-
ing this period beat well the yolks
of two uncooked eggs and put the
four tablespoonfuls of cream with
them and pour into the chicken
and stir for one minute. Remove
from the flame and add four table-
spoonfuls of sherry and one tea-
spoonful of lemon-juice and serve
at once.
* METROPOLE *
PREPARE one cold boiled
chicken the same as for salad,
and add one can of mush-
rooms; put two tablespoonfuls of
butter in chafing-dish and work in
one tablespoonful of flour; when
smooth add a pint of milk, and
boil up once before putting in the
chicken and mushrooms; season
with pepper and salt, and cover
the top with rolled cracker and
lumps of butter. Cook twenty
minutes over a rather slow flame.
PALERMO MACARONI
MINCE an onion and fry in
butter; add a little flour
and half of a can of to-
matoes; season with salt, pepper
and a spoonful of sugar, and cook
twenty minutes; strain and add
one cupful each of cooked maca-
roni, chopped ham, chicken cut
in bits, and three cooked green
"3
peppers, finely shredded and free
from seeds. Beat the yolk of one
egg in a half-cupful of hot milk
and stir in well to thicken it and
serve hot.
* QUAIL *
FRY whole in the blazer until
nearly done; take them out
and cut in halves. Make a
rich gravy by working one table-
spoonful of flour into two of
melted butter and adding a little
chopped onion and white wine.
Return the quail to the gravy and
cook until quite tender.
* SPRING CHICKEN *
A DAINTY and tender spring
chicken can be split and
cooked in a chafing-dish
almost as well as it can be broiled.
Flood the dish with best olive-oil,
let it get piping hot, lay the split
chicken in, inside down, and cover.
Turn and brown on the other side
and season with salt and pepper.
* TURKEY HASH *
PUT a half-pint of gravy in
the saucepan with a little
piece of butter rolled in flour,
a teaspoonful of catsup, pepper
and salt, and the peel of half a
lemon cut fine. Let this boil up,
and then put in the turkey, cut in
little bits, and when thoroughly
114
hot break in four eggs on top and
poach them. Slip into a hot plat-
ter without breaking the eggs and
serve immediately.
REMOVE the skin and bones
of cold roast duck, and cut
enough of the meat in mod-
erate sized pieces to make about a
pint. Mash the livers to a paste,
and put in the pan with one table-
spoonful of dry mustard, one tea-
spoonful of salt, a dash of cayenne
and two tablespoonfuls of lemon-
juice; mix thoroughly and add
two tablespoonfuls of butter and
the same amount of water. Put
in the cold duck and one gill of
Madeira and stir until smoking
hot.
115
EGGS
* BREAD OMELET *
SOAK a cupful of stale bread-
crumbs for fifteen minutes in
a cupful of sweet cream; add
the beaten yolks of four eggs, salt
and pepper, and last fold in the
beaten whites; put a big spoonful
of butter in the chafing-dish, and
when it is melted pour in the
omelet and cook for six minutes.
Slice a hard-boiled egg and put
over the top just before taking
from the flame.
CONNECTICUT
CHOWDER
FRY quite brown four slices of
salt pork; slice about six
good-sized potatoes and lay
over the pork; cover with water
and boil until tender; then add
three pints of milk, butter the size
of an egg, salt and pepper. When
the milk is at boiling point drop
in the yolks of six eggs very care-
fully, so as not to break them, and
cook about five minutes, or until
they are hard, and pour over Bos-
ton crackers, split and buttered.
* CURRIED EGGS *
SLICE and fry two small
onions; add two cupfuls of
stock and two teaspoonfuls
of curry-powder; thicken a half-
pint of cream with a little flour,
and stir in and cook until thick
and smooth. Divide seven hard-
119
boiled eggs in half, put in the
curry and simmer until heated
through.
* GRUYERE EGGS *
MELT one-quarter of a pound
of grated Gruyere cheese
with a teaspoonful of but-
ter; add one cupful of chicken
broth, some chopped onion, pars-
ley, nutmeg and salt. Stir until
smooth and creamy and all well
blended, and then put in four well-
beaten eggs; stir for an instant
and serve immediately on hot toast.
* HAM OMELET >
BEAT together seven eggs, the
whites and yolks ; add four
tablespoonfuls of milk and
beat fast for one minute; season
with pepper and salt; have ready
a cupful of cold broiled ham,
chopped very fine, stir it in the
eggs and pour into the pan, in
which there is a tablespoonful of
butter melted. Shake briskly over
the flame, slipping a cake-turner
under the omelet to prevent
sticking, and as soon as it is set
double it over in the middle and
turn into a hot dish by a dexter-
ous inversion of the pan.
* LIVINGSTON CLUB *
BEAT well together twelve
raw eggs and a half-pint of
cream, adding salt and pep-
per; put the mixture in the pan
120
well buttered, and scramble; then
add a half-pint of well-cooked to-
matoes and three truffles cut fine.
Spread small squares of hot toast
with pate de foie-gras, and pour
the eggs over. Serve very hot.
> PAR EXCELLENCE *
PUT a tablespoonful of butter
in the pan; break four eggs
in a bowl; add pepper, salt
and a tablespoonful of chopped
parsley; stir until the eggs are
well mixed, but do not beat; pour
them in the hot butter and stir
constantly with a fork till the eggs
begin to set, gently tipping the pan
to let the uncooked part run where
it will be cooked through. With a
bread-knife commence and roll the
omelet before the eggs get too set.
* POACHED EGGS *
PLACE in the hot-water pan as
many muffin-rings as the pan
will hold; turn in enough
boiling water to just cover the
rings, and add a little salt. When
the water boils break an egg into
each ring; have ready even pieces
of toast, cut into rounds, moisten
them with hot water and spread
generously with butter. Remove
the eggs carefully with a flat skim-
mer, and place one on each round
of toast; lift the rings off and dust
the yolk with pepper.
121
* RUBY ROYAL *
CUT one small onion very fine
in a pint of tomatoes; sea-
son highly with salt and cay-
enne, add a big lump of butter
and stew slowly for fifteen minutes.
Strain and return to the pan. Break
six eggs into the boiling tomato
without breaking the yolk, and
cook until the white is firmly set.
Serve at once, placing one egg,
with tomato sauce, on each slice
of hot buttered toast.
* RUM OMELET >
MI X three eggs with two
tablespoonfuls of sugar and
a small glass of Jamaica
rum, and beat just enough to break
the eggs. Melt two tablespoon-
fuls of butter in the pan and turn
the mixture in carefully and evenly.
When the eggs are cooked slip a
knife under and carefully roll the
omelet to the center. Lift it to
a hot dish, sprinkle with powdered
sugar, pour rum around it, and
when it is on the table touch a
match to the rum.
* SHIRRED EGGS >
BREAK into a soup-plate six
eggs, taking care to keep the
yolks whole; put into the
chafing-dish a tablespoonful of but-
ter, when melted add the eggs and
cover with sweet cream, a table-
122
spoonful for each egg. Cook un-
til the eggs are set, then sprinkle
salt and pepper on top.
* SPANISH OMELET *
CHOP a very little garlic and
fry in olive-oil; add one cup-
ful of sliced mushrooms and
one-half cupful of stewed tomatoes,
pepper and salt. Spread this over
a plain omelet just before folding
over, and serve very hot.
* STUFFED EGGS >
HAVE ready one cupful of
carefully boiled rice and six
hard-boiled eggs ; remove
the shells from the eggs, cut them
into halves, lengthwise; take out
the yolks and mash them; add a
tablespoonful of melted butter and
three sardines rubbed to a paste, a
dash of cayenne and half a tea-
spoonful of salt; mix thoroughly,
form into balls and fill into the
space in each white; form the rice
into a mold in the center of a plat-
ter, sink the eggs down in it, and
stand the platter over hot-water
pan. Rub together two round-
ing tablespoonfuls of butter and
two of flour; add a half-pint each
of stock and milk, stir until boil-
ing, season with salt and cayenne
and strain over the eggs and rice.
Sprinkle the top with chopped
parsley and serve hot.
123
* TOMATO OMELET *
SKIN two or three tomatoes,
cut in slices, fry in butter and
keep hot. Beat up some eggs
as for omelet, season with salt
and pepper, put butter in pan and
turn in the eggs; when set, put a
spoonful of the tomatoes in the
center, fold the omelet from each
side, and serve.
CHEESE
1
* BREAD SOUFFLE *
SOAK two cupfuls of stale bread-
crumbs in two of hot milk;
add one cupful of grated
cheese and beat thoroughly with
egg-beater. Beat three eggs until
light and add with seasoning. Put
a tablespoonful of butter in the
pan and cook one-half of the mix-
ture at a time, as this makes two
omelets. Cook more slowly than
for plain omelet. When it is set
it will be as light as souffle; fold
over the edges and serve on the
instant.
CHEESE SANDWICH
SLICE the bread very thin and
cut in rounds with a large
biscuit-cutter. Put a thick
layer of grated cheese between the
two forms, sprinkle with salt and
a dash of cayenne and press the
rounds well together. Fry a deli-
cate brown on each side in hot
olive-oil and serve very hot.
> FONDUE >
SELECT three large ripe toma-
toes, skin them and cut into
slices. Cook them until ten-
der, and then add two ounces of
grated Parmesan cheese and a
generous piece of butter, salt and
pepper. Beat up one egg and
stir into the mixture just as it is
taken from the fire. Serve very
hot on buttered biscuits.
127
> GHERKIN JUCK *
TAKE a pound of good Amer-
ican cheese, wet it with a
cupful of ale, put it in the
pan over the fire and melt and
work smooth and creamy by con-
stant stirring; add a generous dash
of cayenne and pour over hot
toast. On the top of each piece lay
a thin crisp slice of broiled bacon.
* LYONNAISE *
MELT two tablespoonfuls of
butter and put in it one
tablespoonful of onion
chopped fine and fry until tender.
Add one cupful of shaved cheese
and stir until smooth and melted.
Beat six eggs slightly and whip
them in, season and pour imme-
diately over toasted crackers.
* OREGON CREAM *
TOAST slices of bread nicely
in squares and cut off the
crust. Butter while hot and
plunge them for an instant into a
bowl of boiling milk; place them
on a hot plate and keep warm.
Put in the pan one-half cupful of
rich milk and when it is boiling
hot put in two cupfuls of grated
cheese. Stir constantly until the
cheese is melted; then add salt and
cayenne and the beaten yolks of
two eggs. Pour over the toast
and serve instantly.
128
RELIABLE RAREBIT
CUT one pound of cheese into
small pieces, American and
Cream mixed. Fill the hot-
water pan half-full of boiling water,
put the chafing-pan over this and
into it put a tablespoonful of but-
ter, half a teaspoonful of dry mus-
tard, tablespoonful of Worcester-
shire sauce, half a teaspoonful of
tabasco and a quarter of a cupful
of beer. When the butter melts
put in the cheese and stir con-
stantly; as it melts add beer, a little
at a time, until it is thoroughly
melted and smooth like thick
creain. No cheese is exactly alike
in the amount of liquid it requires,
so beer is used to thin until the
proper consistency is attained.
* ROULETTES *
MELT one-half cupful of
grated cheese in the pan, set
over boiling water, season
with salt and Hungarian red pep-
per; add a tablespoonful or ale
and pour over thin rounds of but-
tered toast. Poach four eggs and
serve on top of the four pieces of
toast.
* WELSH RAREBIT >
PLACE a tablespoonful of but-
ter in the chafing-dish; add
two pounds of good Eastern
cheese chopped fine, a generous
129
pinch of salt, one-third of a tea-
spoonful of cayenne, four dashes
of Worcestershire sauce and stir
vigorously until melted. Then
add a wine-glass of porter or ale
and a teaspoonful of Colman's
mustard and stir until it bubbles.
Serve on hot toast. Make over
hot-water pan.
Ill
130
SWEET
* CANAPE *
SPLIT in two little squares of
sponge cake and lay them in
hot butter in the chafing-dish,
and brown on both sides. Re-
move them to a plate and spread
each layer with canned berries or
fruit of some kind. Turn the juice
from the can into the chafing-dish;
moisten a teaspoonful of arrowroot
with cold water, stir it slowly into
the hot juice until it is thick and
clear, and then pour over the slices
of spread cake.
DEVILED ALMONDS
FRY two ounces of blanched
and shredded almonds in
enough olive-oil to keep from
burning, until well browned. Mix
together one tablespoonful each of
Chutney and Worcestershire sauce,
two of chopped pickles, and a lit-
tle salt and cayenne; pour over
the nuts, and serve as soon as
thoroughly heated. This is nice
with oysters.
FRENCH PANCAKE
BEAT two eggs, whites and
yolks separately; add one
cupful of milk to the beaten
yolks, and one teaspoonful of
sugar, salt, and one-half of a cupful
of flour. Beat until smooth, then
put in one-half of a tablespoonful
of olive-oil and the beaten whites.
Grease the cutlet pan with a little
133
oil, heat and pour in enough of
the mixture to cover the bottom;
when brown, turn and brown the
other side. Spread each cake with
butter and jelly. Roll and serve
at once.
* FUDGE *
PUT into the blazer two table-
spoonfuls of butter, one cup-
ful of dark brown sugar, half
a cupful of milk, two cupfuls of
New Orleans molasses and four
squares of grated chocolate. Light
the lamps and stir the mixture con-
stantly, until it will form a rather
hard ball when dropped into ice-
water. Put out the light; add a
teaspoonful of vanilla, pour into a
buttered pan and check off in even
squares while soft.
* GERMAN TOAST *
BEAT three eggs lightly, add a
half-teaspoonrul of salt, two
tablespoonfuls of sugar and
one cupful of milk; strain into a
shallow dish, put six slices of stale
bread in the mixture, and soak it
until soft. Cook in the hot pan
with plenty of olive-oil or butter;
brown on one side, turn and brown
the other side.
* ORANGE OMELET *
GRATE the rind from an or-
ange. Beat the yolks of
three eggs thoroughly and
add three tablespoonfuls each of
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powdered sugar and orange-juice,
and the grated rind. Beat the
whites stiff, stir them into the
yolks, and cook like a plain omelet.
Lay it on the serving-dish, sprinkle
it thickly with powdered sugar and
score it in diagonal lines with a
clean, red-hot poker.
us
