Part 5

~BANANA CROQUETTES~--Remove skins and scrape bananas. Sprinkle with powdered sugar and moisten with lemon juice. Let stand twenty minutes; cut in halves crosswise. Dip in egg, then in fine cracker crumbs and fry in deep fat. When done drain on brown paper. Serve with lemon sauce.

~BACON AND GREEN PEPPERS~--Select firm green peppers, cut into rings, removing all the seeds. Soak for twenty minutes in salted ice water. Drain and dry and fry in the pan in which the bacon has cooked crisp. Keep the bacon hot meanwhile. When the peppers are tender heap them up in the center of a small platter and arrange the slices of bacon around them.

~CHEESE RAMEKINS~--Use two rounding tablespoons of grated cheese, a rounding tablespoon of butter, one-quarter cup of fine breadcrumbs, the same of milk, and a saltspoon each of mustard and salt, the yolk of one egg. Cook the crumbs in the milk until soft, add the stiffly beaten white of the egg. Fill china ramekins two-thirds full and bake five minutes. Serve immediately.

~CHEESE TIMBALES~--Crumble into timbale cups, alternate layers of bread and American cheese. Pour over them a mixture of eggs, milk, salt, pepper and mustard, allowing one egg and a tablespoonful of milk to each timbale. Cook in the oven or on top of the stove in a shallow pan of hot water, kept covered.

~FRIED BANANAS~--Peel some bananas and cut in halves crosswise, roll in flour and fry in deep hot fat. Set on end and pour a hot lemon sauce around them.

~MINCED CABBAGE~--Wash a cabbage and lay in cold water for half an hour. With a sharp knife cut it into strips or shreds, an inch long, then drop them into iced water. Beat a pint of cream very stiff. Drain the cabbage, sprinkle lightly with salt, and stir it into the whipped cream, turning and tossing until it is thoroughly coated with the white foam. The cabbage should be tender and crisp for this dish.

~NUT HASH~--Chop fine cold boiled potatoes and any other vegetables desired that happen to be on hand. Put them into a buttered frying-pan and heat quickly and thoroughly, salt to taste, then just before serving stir in lightly a large spoonful of nut meal for each person to be served.

~PEANUT MEATOSE~--Dissolve one cup of cornstarch in two cups of tomato juice, add two cups of peanut butter and two teaspoons of salt. Stir for five minutes, then pour into cans and steam for four or five hours.

~REMNANTS OF HAM WITH PEAS~--Cut the ham into small cubes, measure and add an equal quantity of peas. In using canned peas rinse them well with cold water and drain. Mix the peas and ham and for one and one-half cups add a cup of white sauce seasoned with a teaspoon of lemon juice, a dash each of nutmeg and cayenne and salt to taste. Mix well and add one egg well beaten. Turn into a buttered baking dish, cover with buttered breadcrumbs and bake in a hot oven until well browned.

~SCOTCH SNIPE~--Four slices bread buttered, one-half box sardines (one-half pound size), five drops of onion juice, six drops lemon juice, few grains salt, two level teaspoons grated cheese, one tablespoon thick cream. Remove the skins and bones from the sardines, mince fine and add seasonings, cheese and cream. Mix to a paste, spread on bread and heat thoroughly in the oven.

~SQUASH FLOWER OMELET~--Put to soak in cold water. Then boil about fifteen minutes, strain in a colander and cut up, not too fine. Now a regular omelet is made but fried in a little bit of olive oil instead of butter, and just before it is turned over the flowers are spread on top. Brown quick and turn out on a hot platter.

~VEGETABLE ROAST~--Take cooked beans or peas, pass through a colander to remove the skins, and mix with an equal quantity of finely chopped nut meats. Season to taste. Put one-half the mixture into a buttered baking dish, spread over it a dressing made as follows: Pour boiling water on four slices of zweiback, cover, let stand for a few minutes, then break them up with a fork and pour over one-half cup of sweet cream, season with salt and sage. Cover the dressing with the remainder of the nut mixture, pour over all one-half cup of cream, and bake for one and one-half hours. Serve in slices with cranberry sauce.

~WALNUT LOAF~--One pint of dry breadcrumbs, one and one-half cups of chopped or ground nut meats, mix well with salt and sifted sage to suit the taste, add two tablespoons of butter, one beaten egg and sufficient boiling water to moisten. Form into a loaf and bake in a granite or earthen dish in a modern hot oven.

GAME, GRAVY AND GARNISHES

~ROASTED CANVAS-BACK DUCK~--Procure a fine canvas-back duck, pick, singe, draw thoroughly and wipe; throw inside a light pinch of salt, run in the head from the end of the head to the back, press and place in a roasting pan. Sprinkle with salt, put in a brisk oven, and cook for eighteen minutes. Arrange on a very hot dish, untruss, throw in two tablespoons of white broth. Garnish with slices of fried hominy and currant jelly. Redhead and mallard ducks are prepared the same way.

~BROILED WILD DUCK~--Pick, singe and draw well a pair of wild ducks, split them down the back without detaching, place them skin downwards on a dish, season with salt and pepper and pour over two tablespoons of oil. Boil the birds well in this marinade, place them on a broiler on a brisk fire, broil for seven minutes on each side. Place them on a hot dish and cover with maitre d'hotel butter, garnish with watercress, and serve.

~ROAST DUCK WITH ORANGE SAUCE~--Scrape a tablespoonful each of fat, bacon, and raw onion and fry them together for five minutes. Add the juice of an orange and a wine-glassful of port wine, the drippings from the duck and seasoning of salt and pepper. Keep hot without boiling and serve with roast duck.

~CHICKEN GRAVY~--Put into a stockpot the bones and trimmings of a fowl or chicken with a small quantity of stock and boil them. Add flour and butter to thicken it, and then place the pot on the side of the stove and let simmer. Stir well and after the gravy has simmered for some minutes skim and strain it, and it will be ready to serve.

~GRAVY FOR WILD FOWL~--Put into a small saucepan a blade of mace, piece of lemon peel, two tablespoonfuls each of mushroom catsup, walnut catsup and strained lemon juice; two shallots cut in slices, two wineglasses of port wine. Put the pan over the fire and boil the contents; then strain, add it to the gravy that has come from the wild fowl while roasting. If there is a large quantity of gravy less wine and catsup will be necessary.

~SALMI OF GAME~--Cut cold roast partridges, grouse or quail into joints and lay aside while preparing the gravy. This is made of the bones, dressing, skin, and general odds and ends after the neatest pieces of the birds have been selected. Put this (the scraps) into a saucepan, with one small onion minced, and a bunch of sweet herbs, pour in a pint of water and whatever gravy may be left, and stew, closely covered, for nearly an hour. A few bits of pork should be added if there is no gravy. Skim and strain, return to the fire, and add the juice of a half lemon, with a pinch of nutmeg, thicken with browned flour if the stuffing has not thickened it sufficiently, boil up and pour over the reserved meat, which should be put into another saucepan. Warm until smoking hot, but do not let it boil. Arrange the pieces of bird in heap upon a dish and pour the gravy over them.

LENTEN DISHES

~ORANGE FOOL~--Take the juice of six oranges, six eggs well beaten, a pint of cream, quarter of a pound of sugar, little cinnamon and nutmeg. Mix well together. Place over a slow fire and stir until thick, then add a small lump of butter.

~PLUM PORRIDGE~--Take a gallon of water, half a pound of barley, quarter of a pound of raisins, and a quarter of a pound of currants. Boil until half the water is wasted. Sweeten to taste and add half pint of white wine.

~RICE SOUP~--Boil two quarts of water and a pound of rice, with a little cinnamon, until the rice is tender. Take out the cinnamon and sweeten rice to taste. Grate half a nutmeg over it and let stand until it is cold. Then beat up the yolks of three eggs, with half a pint of white wine, mix well and stir into the rice. Set over a slow fire, stirring constantly to prevent curdling. When it is of good thickness it is ready to serve.

~RICE MILK~--Boil half pound of rice in a quart of water, with a little cinnamon. Let it boil until the water is wasted, taking great care it does not burn. Then add three pints of milk and the yolk of an egg. Beat up and sweeten to taste.

~FORCED MEAT BALLS FOR TURTLE SOUP~--Cut off a very small part of the vealy part of a turtle, mince it very fine and mix it with a very small quantity of boned anchovy and boiled celery, the yolks of one or two hard-boiled eggs, and two tablespoons of sifted breadcrumbs, with mace, cayenne pepper and salt to taste, a small quantity of warm butter, and well beaten egg. Form the paste into balls, plunge them into a frying-pan of boiling butter or fat, fry them to a good color, and they are ready. They should be added to the soup hot.

~TRUFFLES FOR GARNISH~--Choose large round truffles, wash them thoroughly and peel them, and put the required number into a saucepan, pour over them enough chicken broth or champagne to nearly cover them, add an onion stuck with three or four cloves, a clove of garlic, a bunch of sweet herbs, and a little of the skimmings of the chicken broth or fat. Place the pan on the fire and boil for fifteen minutes with the lid on, then remove from the fire, and let the truffles cool in their liquor. Remove them, drain, and they are ready for use. Another way to fix them is to boil them ten minutes and cut them into various shapes. The trimmings from them as well as the liquor may be used in making sauce.

~FRIED PARSLEY~--Carefully pick the stems from the parsley, dry it on a cloth, put into a frying basket, then into hot fat. Be careful that the fat is not too hot. Fry for a few minutes.

~BEEF MARROW QUENELLES~--Put one-half pound beef marrow into a basin, with an equal quantity of breadcrumbs, add two tablespoons of flour; salt and pepper to taste. Work it into a smooth paste with the yolks of six eggs and the whites of one. Take it out a little at a time and poach in boiling salted water, drain, trim, and serve very hot.

~CALF'S LIVER QUENELLES~--Steep a thick layer of bread in milk, until well soaked, then squeeze and mix with half a pound of finely ground calf's liver, and season with parsley, chives and lemon peel in small quantities, and all finely ground. Dust in salt and pepper and a tablespoonful of flour. Bind the mixture with beaten eggs. Divide the mixture with a tablespoon into small quantities and shape each one like an oval. Plunge the ovals into a saucepan of boiling water and boil for a half an hour. Chop some bacon, place it in a frying-pan with a lump of butter and fry until brown. When the quenelles are cooked pour the hot bacon and fat over them, and serve.

~CHICKEN QUENELLES~--Mix together one teacupful each of breadcrumbs and finely pounded cooked chicken. Season highly with salt and cayenne and bind with raw egg yolks. Mold into pieces about the size and shape of an olive, between two spoons. Roll in egg and cracker dust and fry them, or poach them in boiling broth or water until they float, and use them as desired.

MISCELLANEOUS

~BEAUREGARD EGGS~--Two level tablespoons butter, two level tablespoons flour, one-half level teaspoon salt, one cup milk, four hard-boiled eggs. Make a white sauce of the butter, flour, salt and milk, and add the whites of the eggs chopped fine. Cut buttered toast in pointed pieces and arrange on a hot plate to form daisy petals. Cover with the sauce and put the egg yolks through a ricer into the center.

~EGG AND POTATO SCALLOP~--Fill a buttered baking dish with alternate layers of cold boiled potatoes sliced thin, hard-boiled eggs also sliced, and a rich white sauce poured over each layer. Cover the top with buttered crumbs and set in the oven until the crumbs are browned.

~EGGS SCRAMBLED IN MILK~--Half pint of milk, five eggs. Heat the milk in a saucepan and when it is just at the boiling point stir in the eggs, which should have been beaten enough to mix them thoroughly. Stir steadily until they thicken, add a half teaspoonful of salt and serve at once.

~EGG WITH WHITE SAUCE FOR LUNCHEON~--Cut stale bread into one-fourth slices and shape into rounds, then saute in olive oil. Arrange on a hot platter and on each place a French poached egg. Cover with Marnay sauce, sprinkle with buttered breadcrumbs and put in oven just long enough to brown crumbs. For the Marnay sauce, cook one and one-half cups of chicken stock with one slice of onion, one slice carrot, bit of bay leaf, a sprig of parsley and six peppercorns until reduced to one cup, then strain. Melt one-fourth cup of butter, add one-fourth cup flour, and stir until well blended, then pour on gradually while constantly heating the chicken stock and three-fourths cup scalded milk. Bring to the boiling point and add one-half teaspoon salt, one-eighth teaspoon paprika, two tablespoons of Parmesean cheese and one-half cup goose or duck liver, cut in one-third inch cubes.

~LIGHT OMELET~--Separate your eggs and beat the yolks until thick and light colored, adding a tablespoonful cold water for each yolk and a seasoning of salt and pepper. Beat the whites until they are dry and will not slip from the dish, then turn into them the beaten yolks, folding carefully until thoroughly blended. Have the pan hot and butter melted, turn in the mixture, smothering it over the top, cover and place on asbestos mat on top of stove until well risen, then uncover and set in the oven to dry. Try it with a heated silver knife thrust in the middle. When done, cut across the middle, fold and turn out, dust with sugar, glaze and serve quickly.

~OMELET FOR ONE~--Beat the yolks of two eggs until creamy, add four tablespoons of milk and saltspoon of salt. Add the whites beaten stiff and put into a hot pan in which a rounding teaspoon of butter is melted. The mixture should begin to bubble almost at once; cook three or four minutes, slipping a knife under now and then to keep the under side from burning. When the top begins to set, fold it over and turn on a hot platter.

~SCRAMBLED EGGS WITH MUSHROOMS~--Pare, wash and slice half a pound of fresh mushrooms, put them in a sautoir; cover, shake the sautoir once in awhile and cook ten minutes. Break and beat five or six eggs in a saucepan, adding seasoning of salt, pepper, nutmeg and one-half ounces of butter cut into bits. Add the mushrooms, set over the fire, stir constantly with wooden paddle, and when eggs are thick and creamy turn into a heated dish, garnish with toasted bread points, and serve at once.

~SCRAMBLED EGGS WITH PEPPERS~--Scrambled eggs on toast with chopped sweet green peppers make an excellent breakfast dish. Toast four slices of bread, butter, and put where the platter on which they are arranged will keep hot. Put a tablespoonful of butter in a hot frying-pan, as soon as it bubbles turn in half a dozen eggs which have been broken into a bowl, and mix with half a dozen tablespoonfuls of water. As the whites begin to set, whip together quickly with a silver knife. Sprinkle over the top two finely cut peppers from which the seeds have been removed, stir through the eggs, let the whole cook a half minute, then pour over the slices of toast, garnish with sprigs of parsley, and serve at once.

~SCOTCH EGGS~--Shell six hard-boiled eggs and cover with a paste made of one-third stale breadcrumbs cooked soft in one-third cup milk, then mix with one cup lean boiled ham minced very fine and seasoned with cayenne pepper, one-half teaspoon mixed mustard and one raw egg beaten. Roll slightly in fine breadcrumbs and fry in hot deep fat a delicate brown.

~BANANAS WITH OATMEAL~--Add a teaspoonful of salt to a quart of rapidly boiling water and sprinkle in two cups of rolled oatmeal. Set the saucepan into another dish of boiling water (double boiler), cover and cook at least one hour. Longer cooking is preferable. Have ready half a banana for each person to be served. The banana should be peeled and cut in thin slices. Put a spoonful of the hot oatmeal over the bananas in the serving dishes. Pass at the same time sugar and milk or cream. Other cereals may be served with bananas in the same way.

~SPAWN AND MILK~--Have the water boiling fast. Salt to taste, then holding a handful of meal high in the left hand, let it sift slowly between the fingers into the bubbling water, stirring all the time with the right hand. Stir until a thin, smooth consistency obtains, then push back on the fire where it will cook slowly for several hours, stirring occasionally with a "pudding stick" or wooden spoon. It will thicken as it cooks. Serve in bowls with plenty of good rich milk.

~BOILED SAMP~--Soak two cupfuls over night in cold water. In the morning wash thoroughly, cover with boiling water, and simmer gently all day. Do not stir, as that tends to make it mushy, but shake the pot frequently. As the water boils away add more, but not enough to make much liquid. About a half hour before serving add a cupful rich milk, tablespoon butter, and salt to season. Let this boil up once, and serve hot.

~MOLDED CEREAL WITH BANANA SURPRISE~--Turn any left-over breakfast cereal, while still hot, into cups rinsed in cold water, half filling the cups. When cold, scoop out the centers and fill the open spaces with sliced bananas, turn from the cups onto a buttered agate pan, fruit downward, and set into a hot oven to become very hot. Remove with a broad-bladed knife to cereal dishes. Serve at once with sugar and cream or milk.

~THICKENED BUTTER~--Place in a saucepan the yolks of a couple of eggs. Break them gently with a spoon, adding four ounces of butter, melted but not browned. Set the pan over a slow fire, stirring until of the required consistency.

~SHRIMP BUTTER~--Pick and shell one pound of shrimps, place them in a mortar and pound, add one-half pound of butter when well mixed; pass the whole through a fine sieve. The butter is then ready for use.

~SARDINE BUTTER~--Remove the skins and bones from seven or eight sardines; put them in a mortar and pound until smooth. Boil two large handfuls of parsley until tender, squeeze it as dry as possible, remove all stalks and stems and chop it. Put the parsley in the mortar with the fish and four ounces of butter, then pound again. When well incorporated mold the butter into shapes. Keep on ice until ready for serving. Excellent for hot toast.

~MAITRE D'HOTEL BUTTER~--Quarter of a pound of butter, two tablespoonfuls of chopped parsley, salt and pepper and juice of two lemons. Mix thoroughly and keep in cool place.

~CAULIFLOWER IN MAYONNAISE~--Select some large, cold boiled cauliflowers and break into small branches, adding a little salt, pepper and vinegar to properly season. Heap them on a dish to form a point. Surround with a garnish of cooked carrots, turnips and green vegetables, pour some white mayonnaise sauce over all, and serve.

~SARDINE COCKTAIL~--Drain and skin one-half box boneless sardines and separate into small pieces. Add one-half cup tomato catsup, mixed with two teaspoons Worcestershire sauce, one-half teaspoon tabasco sauce, the juice of one lemon, and salt to taste. Chill thoroughly and serve in scallop shells, placing each shell on a plate of crushed ice.

~SAUCE FOR VARIOUS SHELLFISH IN THE SHAPE OF COCKTAIL~--For the truffle sauce melt three tablespoons of butter, add three tablespoons of flour, and stir until well blended, then pour on gradually while heating constantly one cup milk and one-half cup heavy cream. Bring to the boiling point and add two chopped truffles, two tablespoons Madeira wine, salt and pepper to taste.

~BAKED MILK~--Put fresh milk into a stone jar, cover with white paper and bake in a moderate oven until the milk is thick as cream. This may be taken by the most delicate stomach.

~MINT VINEGAR~--Fill in a wide-mouthed bottle or a quart fruit jar with fresh mint leaves, well washed and bruised a little. Let the leaves fall in without pressing. Fill the jar with cider vinegar, put on the rubber, and turn the cover tightly. Let stand three weeks, uncover, and drain off the vinegar into bottles and keep well corked.

~BLACKBERRY VINEGAR~--Mash the berries to a pulp in an earthenware or wooden vessel. Add good cider vinegar to cover and stand in sun during the day and in the cellar at night, stirring occasionally. Next morning strain and add the same amount fresh berries. Crush and pour the whole, the strained juice, and set in the sun again all day and in the cellar at night. The third day strain to each quart of the juice one pint water and five pounds sugar. Heat slowly and when at boiling point skim, and after it boils strain and bottle.

~HOMEMADE VINEGAR~--For pineapple vinegar, cover the parings and some of the fruit, if you wish, with water. A stone crock or glass jar is the best receptacle for this purpose. Add sugar or sirup, according to the condition of the fruit, and set in the sun where it can ferment thoroughly. Skim frequently to remove all impurities, and when as acid as desired, strain and bottle. Gooseberry vinegar is made by crushing gooseberries not quite ripe, covering with cold water (three quarts of water to two of fruit) and allowing it to stand for two days. Press and strain. Allow a pint of sugar and half a yeast cake to each gallon of the liquid. Set in the sun, and when the fluid has worked clear, strain and leave in a warm place until as sharp as desired. A cloth should be tied over the top of the jar to keep out insects and dust.

~SAMP AND BEANS~--Soak a quart of the samp and a scant pint pea beans over night in cold water, each in a separate vessel. In the morning put the samp over to cook in a large pot, covering with fresh boiling water. Simmer gently about two hours, protecting from scorch, by an asbestos mat and a frequent shaking of the pot. As the samp commences to swell and the water dries out add more. After two hours add the beans that have been soaking, together with a pound of streaked salt pork. Season with salt and pepper and continue the cooking all day, shaking frequently. Just before serving add butter and more salt if it needs it.

~DRESSING FOR ITALIAN RAVIOLI~--Nine eggs beaten very light. One quart of spinach boiled and drained until dry. Chop very fine. Add salt and pepper to taste, one cup grated American cream cheese, little nutmeg, one-half pint breadcrumbs soaked in milk, two tablespoonfuls olive oil, three tablespoonfuls of cream. Cracker meal enough to thicken.

~NOODLE DOUGH FOR ITALIAN RAVIOLI~--Make noodle crust as you would for noodles. Roll very fine and cover half the crust with ravioli dressing half-inch thick. Turn over the other half to cover. Mark in squares as shown in figure.

Cut with a pie cutter after marking. Drop one by one in salted boiling water, cook about twenty minutes, drain and arrange on platter and sprinkle each layer with grated cheese and mushroom sauce.

~BOLOGNA SAUSAGE~--Chop fine one pound each of beef, pork, veal and fat bacon. Mix with three-fourths of a pound of fine chopped beef suet and season with sage, sweet herbs, salt and pepper. Press into large skins thoroughly cleaned and soaked in cold salt water for several hours before being used, fasten tightly on both ends and prick in several places. Place in a deep saucepan, cover with boiling water, simmer gently for an hour, lay on straw to dry and hang.

~LEMON JELLY~--Grate two lemons and the juice of one. The yolks of three eggs, two cups of sugar. Butter, the size of an egg. Boil until thick.