My Pet Recipes, Tried and True Part 6

Boil and mash some potatoes, working in a little milk and b.u.t.ter but not enough to make the paste soft; while hot add one beaten egg. Shape this paste into a fence on the inside round of a shallow dish, fluting it with the round handle of a knife. Set one minute in a hot oven but not long enough to cause the fence to crack. Glaze quickly with b.u.t.ter and pour the meat carefully within the wall. The mince should not be so thin as to wash away the frill.

POTATO PUFF.

MISS CORDELIA JACKSON.

Take two cupfuls of cold mashed potato, and stir into it six teaspoonfuls of melted b.u.t.ter, beating to a white cream before adding anything else. Then put with this two eggs, whipped very light and a teacupful of cream or milk, salting to taste. Beat all well, pour into a deep dish, and bake in a quick oven until it is nicely browned. If properly mixed it will come out of the oven light, puffy and delectable.

POTATO PEARS.

MRS. J. S. THOM

Boil six or eight large potatoes, when well done mash thoroughly, adding a little b.u.t.ter, cream, pepper and salt. Mould into shape of pears, putting a clove into stem and brush over with beaten egg, and put into the oven to brown slightly.

POTATO FRICa.s.se.

MRS. J. T. SMYTHE.

Cut into thin slices one half pound of fat salt pork. Place in stewpan, when brown, add an onion sliced and a little cold water, cook a few minutes. Cut up a number of good sized potatoes, add this to onion and pork and one half teaspoon of pepper. Cover well with cold water. Let this boil hard for hours. If about half an hour before serving, it is found not to be thick enough, take off cover and boil until it does thicken.

PEAS WITH CREAM SAUCE.

MRS. STOCKING.

Put one quart of peas in a kettle of salted boiling water and cook fifteen minutes; drain, put a tablespoon of b.u.t.ter in a saucepan, add a tablespoon of flour, mix; add a cup of milk; stir constantly until boiling; add salt, pepper and then the peas; stand over boiling water about five minutes and serve as garnish to baked, broiled or fried sweetbreads.

CREAMED RICE.

MRS. LAWRENCE.

Two thirds cup raw rice, one quart of milk, one half cup sugar, flavor with grated rind of lemon or nutmeg. Cook in a pie dish in moderate oven for one and half hour.

TO BOIL RICE.

MISS M. SAMPSON.

Have enough boiling water with a pinch of salt to more than cover the rice, boil for twenty minutes, do not stir, strain through a collander when cooked, and serve.

SPINACH ON TOAST.

MRS. FRANK GLa.s.s.

Cook twenty minutes in boiling salted water. Drain and chop fine. Put a tablespoon of b.u.t.ter into a saucepan with a teaspoon of sugar, a pinch of nutmeg, pepper and salt. Stir in the spinach and beat smooth while it heats; at the last, add one tablespoonful of cream or two of milk. Pour upon crustless slices of b.u.t.tered toast laid upon a flat dish.

VEGETABLE MARROW.

MRS. DAVID BELL.

Cut in slices half an inch thick, peel and remove the spongy portion; fry in hot dripping or b.u.t.ter, pepper and salt; also nice to make a light batter and dip the slices in, afterwards frying a golden brown.

ENTReES AND MEATS ReCHAUFFe.

BEEF CROQUETTES.

MISS FRANCIS FRY.

Two cups beef (minced fine), one cup stock, two pounds flour, one pound b.u.t.ter, one teaspoon lemon juice or vinegar, ditto of onion and salt, one half teaspoon pepper, two eggs, bread or biscuit crumbs. Make a thick sauce by cooking flour and b.u.t.ter; add gradually stock and lemon juice, season; add chopped meat with the onion and one egg. Cook five minutes and turn out to cool. Form into shape roll in beaten egg and crumbs, and fry in boiling lard.

CREAM OF CHICKEN.

MRS. ARCHIE COOK.

Pound three quarters of a pound of chicken, veal or rabbit until quite smooth, then pound one half pound of panada (bread soaked in hot milk), and mix the two together, add two tablespoonfuls of thick soubise sauce, an ounce and a quarter b.u.t.ter, two tablespoons sherry, a little pepper and salt and three whole eggs. Pa.s.s the mixture through a fine wire sieve and then add two tablespoons of thick cream. b.u.t.ter some small timbale moulds and fill them with the mixture, remembering to hit the moulds on the table after having put the mixture into them and steam them about fifteen minutes. Turn them out carefully and serve hot.

Tomato sauce poured around them is an improvement. If preferred they can be cold and decorated with aspic jelly and a ragout made of truffles, cooked tongue, or ham and b.u.t.ton mushrooms, or a little tomato salad could be used.

SOUBISE SAUCE.

Put some onions to soak for ten minutes in boiling water. Peel them, cut in halves or quarters. Put them in a small saucepan with a lump of fresh b.u.t.ter; simmer very slowly until the onions are quite cooked, add salt to taste; thicken with flour, or flour and fine bread crumbs, and add cream or milk. Pa.s.s through a sieve, must be thick and smooth. Some people like a pinch of sugar.

JELLIED CHICKEN.

MRS. ARCHIBALD LAURIE.

Take an old fowl, boil until so tender the bones will leave the meat; set aside to cool: next day skim off the fat and boil down to one quart, to this add one ounce of sheet gelatine previously steeped in a little cold water. Pepper and salt to taste, with a little ground savory. Put the meat in a pie dish and by degrees add the liquid to avoid having the meat all in one place. This should turn out well when cold.

MAKE A DOZEN CHICKEN CROQUETTES.

MRS. ANDREW THOMSON.

White of two chickens well minced, one winegla.s.s of sherry, one half pint of cream, pepper and salt and a little cayenne to taste, mix well and put into a b.u.t.tered mould; steam for one hour.

CHICKEN MOULD. (Served Cold.)