Allied cookery

also chopped up, i tablespoon of granulated sugar, and 2 tablespoons of vinegar. Put these ingredients on the fire, and as soon as you have a syrup pour the raisins on the pieces of fried bread, and the sauce around. POLENTA CROQUETTES (Italian) Boil y^ cup of corn-meal, and before removing from the fire add a piece of butter and a little grated cheese and mix well. Take it then by spoonfuls and spread it on a marble-top table. These spoonfuls should form little balls about the size of a hen's ^gg. On each of these croquettes place a very thin slice of Gruyere cheese, so that the cheese will adhere to the corn-meal. Then allow them to cool, and when cold dip into ^%g, then into bread-crumbs, and fry in boiUng lard. RICE WITH MUSHROOMS (Italian) Five or six mushrooms and ^ of a cup of rice. Chop up a little onion, parsley, celery, and carrot together, and put them on the fire with 2 tablespoons of good olive-oil. When this sauce is coloured, add 2 tablespoons of tomato paste, thinned with hot water. Season with salt and Allied CooKery 73 pepper. Cut the mushrooms into small pieces, and add them to the sauce. Cook for 20 minutes over a medium fire. Put on one side and prepare the rice as follows : Fry the rice with a lump of butter until dry; then add hot water, a little at a time, and boil gently. When the rice is half cooked (after about 10 minutes) add the mushrooms and sauce, and cook for another 10 minutes. Add grated Parmesan cheese before serving. TIMBALES OF BREAD WITH PARMESAN SAUCE Soak half an hour 2 cups bread-crumbs in i cup thin cream (milk will do with butter added). To this add grated rind half lemon ; i tablespoon minced parsley; i tablespoon minced chives; i teaspoon salt; pepper; yolks two eggs. Fill buttered timbale moulds or one large mould with this mixture, cover with buttered paper, and bake 20 minutes in moderate oven in a pan half filled with hot water. Remove from moulds and pour cheese sauce around it. Sauces CHEESE SAUCE put 2 tablespoons butter on fire. Add 2 tablespoons flour and blend to a paste. Add ^ teaspoon salt and a dash of cayenne. Then add gradually i cup milk. Cook five minutes, then add I cup grated cheese. Do not allow it to boil after adding the cheese but serve at once. TOMATO SAUCE (Italian) n^ake 3 chopped shallots, put them in a stew-pan with a tablespoonful of olive oil, salt, pepper, a dash of ground ginger, a very little ground nutmeg. Let the shallots take a good colour without burning ; add 6 tomatoes skinned and all the pits well squeezed out. Let them cook very gently until all the moisture has disappeared. They should take the consistency of jam. This sauce may be eaten hot or cold. ANOTHER TOMATO SAUCE Cut in two 5 or 6 tomatoes, squeeze out the seeds, put in a stew-pan with i cup of stock; salt Allied CooKery 75 and pepper, a bit of tarragon, laurel thyme, parsley, a chopped onion, and a dash of cinnamon. Cook imtil the moisture has disappeared, then pass through a sieve. Prepare a white thickening with I oz. of butter, the same of flour. Add the puree of tomatoes to it; thin the sauce with stock. Let it cook 10 to 15 minutes and finish with a pinch of sugar and i oz. of butter. MUSTARD SAUCE