My Pet Recipes, Tried and True Part 8

Six tomatoes, three ounces cooked white meat of any kind, one small shallot, one teaspoon chopped parsley, pepper and salt, two tablespoons bread crumbs, one egg. Take out the centre from the tomatoes; cut the meat into very small pieces, mix with the bread crumbs, parsley, shallot, pepper, salt, and egg. With this fill the tomatoes, put a small piece of b.u.t.ter on each and bake fifteen minutes in a good oven.

MOCK TURKEY.

MRS. HENRY THOMSON.

Three pounds veal, one fourth pound salt pork, finely minced cup bread crumbs (large coffee cup), two eggs, one teaspoonful salt, same of pepper, a little sweet herbs, steam four hours.

TURBOT a LA CReME AU GRATIN.

MADAME J. T.

Boil one quart of milk twenty minutes, with one onion, one bunch parsley, one bunch thyme; mix in a little cold milk, one quartercup flour, and add gradually to boiled milk also salt, pepper and a grate of nutmeg. When thick, remove from fire, add one quarter pound fresh b.u.t.ter, the yolks two eggs, and two tablespoonfuls of grated gruyere cheese. Pa.s.s through a coa.r.s.e sieve and pour over two and one half pounds of boiled fish removed from bones and flaked, putting in the dish first a layer of sauce, then a layer of fish, another layer of sauce and another of fish. On top layer put sauce, thickly sprinkled with bread crumbs and grated gruyere cheese. Brown one half an hour in the oven and serve. This quant.i.ty will serve ten or twelve people.

JELLIED TONGUE.

MISS MITCh.e.l.l.

Take a corned tongue, soak it for twelve hours then boil slowly, pare and skin, and put it in your mould. Have ready half a package of gelatine and a half a thinly cut lemon, place on the tongue and pour your jelly over it. Turn out when cold.

SALADS AND SALAD DRESSING.

"To make a perfect salad, there should be a spendthrift for oil, a miser for vinegar, a wise man for salt, and a madcap to stir the ingredients up, and mix them well together."--SPANISH PROVERB.

APPLE AND CELERY SALAD.

MRS. R. M. STOCKING.

One day at the house of a charming friend, From dishes of dainty blue, I ate something good which puzzled me much, The secret I'll tell to you.

2. "This looks like salad, my dear," said I, "T'is celery surely I see, And mayonnaise yellow and thick and rich, What may this rare flavor be."

3. "A firm spicy apple," she said with a smile, "Cut into pieces like dice-- I used equal parts, with celery white, And my salad was made in a trice."

CABBAGE SALAD.

MRS. SMYTHE.

Cut a cabbage into fine pieces. Place in water for a couple of hours with one onion sliced thin. Throw water off, pa.s.s through colander.

Cover it with the dressing and let it stand for five or six hours. A couple of beets can be chopped up finely and placed with it; this salad will keep for a couple of days.

SALAD DRESSING.

One cup cream, one table spoon sugar, one dessert spoon mustard, one half dessert spoon of pepper and salt, one small onion sliced fine, a couple of radishes sliced, two hard boiled eggs. Crush the yolks into the cream, one pinch mint, two tablespoons vinegar. If cream is not thick enough, crush up potatoes and mix with it. Sour cream can be used as well as sweet cream.

CHICKEN SALAD.

MISS STEVENSON.

One cold chicken, one teaspoonful white pepper, one half head celery, one grain cayenne, yolks two eggs, one tablespoonful vinegar, one tablespoonful capers, one head of lettuce, one gill salad oil, one tablespoonful of cream, white of egg beaten to a stiff froth. Cut the chicken into small square pieces and remove the skin. The celery should be well washed and also cut into pieces of a similar size. Put into a bowl the yolks of eggs, drop into this drop by drop, the oil, and beat them together, the mixture should resemble thick cream, add the vinegar.

Put the chicken and celery together in a salad bowl and pour over the compound, sprinkle on also pepper and salt and cayenne; mix all thoroughly together with a fork. Arrange the lettuce around the edge of the salad bowl, sprinkle the capers over the top and garnish the centre with tips of celery.

LOBSTER, CHICKEN OR VEAL SALAD.

MRS. A. J. ELLIOT.

Cut up a chicken, (roast or boiled) fine, salt and pepper well, add a large or two small heads of celery and if lobster some beet-root and the white of a hard boiled egg. Crush the yolk with a pinch of salt, half a teaspoon of pepper, a large teaspoon of mustard, two teaspoons of brown sugar, one teaspoon of olive oil or b.u.t.ter melted, one winegla.s.s of vinegar; mix well with a raw egg well beaten, half a pint of sour or sweet cream, and mix with other ingredients: garnish with either salad or parsley. This is excellent.

LETTUCE CHICKEN SALAD.

MRS. DUNCAN LAURIE.

Having skinned a pair of cold chickens, either mince or divide into small threads. Mix with it a little smoked tongue or cold ham, grated rather than chopped. Have ready one or two fine fresh lettuces, washed, drained and cut small. Put the cut lettuce in a bowl, place upon it the minced chicken in a close heap in the centre. For the dressing: the yolks of four eggs well beaten, a teaspoon of white sugar, a little cayenne, no salt: if you have ham or tongue with the chicken two teaspoonfuls of made mustard, two tables of vinegar, and four tables of salad oil. Stir this mixture well, put it into a small saucepan and let boil three minutes (not more), stirring it all the time, then set to cool, when quite cold cover with it thickly the heap of chicken in centre of salad. To ornament it have ready one half dozen hard boiled eggs, which after the sh.e.l.l is peeled off must be thrown directly into a pan of cold water to prevent discoloring. Cut each egg (white and yolk together) lengthways, into four large pieces of equal size and shape, lay the pieces upon the salad all round the heap of chicken in a slanting direction. Have ready also some red cold beet, cut in small cones of equal size, arrange them outside the circle of egg. This salad should be prepared immediately before dinner or supper. The colder it is the better.

SALMON OR LOBSTER SALAD DRESSING.

MRS. ANDREW T. LOVE.

Two eggs, two tablespoons melted b.u.t.ter, one tablespoon mustard, one half cup milk, (with a small pinch baking soda to prevent curdling), one half cup vinegar, salt and pepper. Mix mustard and b.u.t.ter, then eggs well beaten, milk, stir well, add vinegar, boil gently till as thick as cream. Celery chopped up and added gives a nice flavor and crispness.

If cooked in a double boiler it is less likely to burn. This does nicely with chicken or lamb.

SOMETHING NICE FOR THE SALAD COURSE OF A LUNCHEON.

MRS. FRANK DUGGAN.

Select round tomatoes of equal size; peel and scoop out the seeds from the stem end. Place the tomatoes on the ice till shortly before serving; then fill with celery that has been chopped fine and mixed with mayonnaise. Arrange the filled tomatoes on lettuce leaves on a flat dish or plate. Garnish the dish further by placing the ends of celery and sprigs of parsley on top of each tomato. Serve with toasted cheese, biscuits, or salted wafers. Be generous with the filling. Use plenty of the mayonnaise and celery and fill tomatoes to the top.

SALAD DRESSING.

MRS. R. STUART.

Two eggs (well beaten), one cup sweet milk, one half cup vinegar (scant) one teaspoon mixed mustard, one tablespoon b.u.t.ter (melted). Pepper and salt to taste, _mix thoroughly_. Set in kettle of boiling water and stir till it thickens, (about four minutes), when ready to use it add two tablespoons cream.