A second Dudley book of cookery and other recipes

He was a kind and thankful toad, whose heart dilated in proportion as his skin was filled with good cheer ; and whose spirits rose with eating as some men's do with drink . He could not help, too, rolling his large eyes round him as he ate, and chuckling with the possibility that he might one day be lord of all this scene of unimaginable luxury . WASHINGTON IRVING Honours a thing too subtle for his wisdom ; If honour be in eating, he's right honourable . BEAUMONT AND FLETCHER He hath never fed of the dainties that are bred in a book ; he hath not eat paper, as it were ; he hath not drunk ink. SHAKESPEARE, “ LOVE’S LABOUR LOST,” IV, ii r«# CHRISTMAS Lo ! now is come our joyful' st feast ! Let every man be jolly. Each room with ivy leaves is drest, And every post with holly. Now all our neighbours' chimneys smoke And Christmas blocks are burning, Their ovens they with bak'd meats choke And all their spits are turning. WITHER, 4 c CHRISTMAS CAROL” Know' st thou the land where the lemon trees bloom , Where the gold orange glows in the deep thicket's gloom , Where a wind ever soft from the blue heaven blows , A nd the groves are of laurel and myrtle and rose ? GOETHE CHAUD-FROIDS AND OTHER CHICKEN IN ASPIC EXCELLENT FOR A PICNIC, OR MOTOR LUNCH BOIL gently in some light stock a nice white -L* Surrey fowl with one carrot, one onion and a bouquet. Let it simmer until tender. Remove, and allow it to get cold. Cut into neat joints, and place in a terrine. Make a nice clear jelly with chicken stock, removing all fat. Pass through the mincer two pounds of lean topside of beef ; mix this with the chicken stock, also a tablespoonful of chopped celery, carrot, leek and parsley, sufficient to flavour. Mix, and stir over the fire until it boils, then strain through a fine soup-cloth. This should be very clear, and a good jelly when cold. Pour gently over the chicken until the dish is full. Some fresh heads of lettuce wrapped in oiled paper should be served with this dish for a picnic lunch. a COTELETTES DE VOLAILLE A LA GELEE POACH a good fowl, keeping the breasts very white ; let it get cold. Cut some fillets, not too thick, from the breasts, having them all one size. With the trimmings make a smooth, creamy puree. Line some cutlet-shaped moulds with aspic jelly, place in them a little of the puree, then the fillets of chicken, then a little more of the puree to cover the fillets. When set, add enough aspic to encase the mould. When this is set, unmould and dress on a border of aspic jelly. In the centre place a good salad of young vegetables, mixed with a creamy Mayonnaise sauce, and place round a little cut aspic jelly. A good horseradish sauce should be served in a boat with this dish. CREME DE VOLAILLE A L’ECARLATE TAKE half a pound of cooked chicken or rabbit, -■*- freed from bone and skin, a quarter of a pound of cooked tongue, half a gill of good Veloute sauce, one and a half gills of good aspic, one gill of thick cream, one large ripe tomato, a little tarragon and chervil, half an ounce of butter, and seasoning of pepper, salt and cayenne. Mince the chicken and tongue, and pound in a mortar until smooth ; add the Velout6 sauce, which has been previously mixed with the half-gill of aspic. Season to taste and rub through a sieve.