Canadian cook book

3. Cook over gently boiling water, stirring constantly, until thick; cool. 4. Fold in stiffly beaten whites, add vanilla, then fold in cream and nuts. 5. Pour into mould, cover and freeze as parfait. BAKED LEMON PUDDING 1 lemon, juice and grated rind. }4 c. sugar. 1 T. cornstarch. 1 c. milk. 2 eggs. 4 to 6 thin slices of bread.' 1. Add lemon juice and rind to sugar, let stand until sugar is partly dissolved. 2. Mix cornstarch with 1 tb. cold milk; scald remaining milk; add cornstarch, stir and cook until it thickens; add slowly to beaten yolks of eggs. 3. Butter a baking dish; put in a layer of bread, with crusts removed. 4. Spread with one half the sugar and lemon mixture; repeat. 5. Pour over custard mixture; oven-poach until firm in a moderate oven. Temperature — 325° F. 6. Cover with a meringue; return to slow oven to cook and brown. SHORTBREAD 1 c. butter. 3^ c. sugar, fruit or fine granulated. 2 c. flour or more. 1. Cream the butter, add sugar gradually and cream together thoroughly. 2. Add flour slowly; when a stiff dough is formed turn out on a floured board; gradually knead in flour until the dough begins to crack. 3. Roll out 3^ inch thick; cut in fancy shapes. 4. Place on a baking sheet; bake in a slow oven until lightly browned. Temperature — 325° F. VENISON. Cuts of venison are similar to those of mutton. The best cuts for roasting are the leg, or haunch, and the saddle. Steaks and cutlets are slices from the leg and loin. Other pieces, as the flank, breast and neck, should be used in stews. The flank is sometimes included with the saddle, in which case, a few pieces of celery or celery and carrot may be rolled in each flank, which is then skewered underneath, close to the backbone. Venison, when roasted or broiled, is usually served rare. BROILED VENISON STEAK 1. Wipe steak; place on a greased broiler. 2. Sear, then reduce the heat; turn every minute; season with salt and pepper when partly cooked. 3. Broil 5 to 7 minutes. 4. Serve with Maitre d'Hotel or Currant Sauce. ROAST LEG OF VENISON 1. Weigh, wipe and trim meat. 2. Place on rack in roasting pan, dredge with flour. 3. Place pieces of fat or dripping in bottom of pan. 4. Sear meat in hot oven; reduce heat and pour 1 c. boiling water into pan. 5. Baste every 15 mins. with liquid in pan. 6. Roast 15 mins. to 1 lb., season when half cooked. 7. Serve with Currant Sauce. Note. — To prevent the drying of venison in roasting, it may be covered with oiled paper over which is laid a thick paste of flour and water. Remove paper 3^ hr. before cooking is finished and allow meat to brown. ROAST SADDLE OF VENISON 1. Weigh and wipe meat; place on rack in roasting pan. The meat may be larded or pieces of beef or pork fat may be laid on top of saddle. 2. Dredge meat with flour; sear in hot oven, then reduce heat. 3. Baste every 15 mins. v/ith fat from pan. 4. Season when half cooked; roast 15 mins. to 1 lb. Page Abbreviations 13 Albuminized Milk 312 Apple — Charlotte 169 Compote, Whole. . , 167 Compote 167 Dumplings 250 Fritters: 162 Fritters II 162 Pie 235 Porcupine 168 Pudding, Steamed 249 Sauce 167 Sauce for Roast Pork 60 Snow 168 Tapioca 261 Apples — Baked 168 Blushing 168 Scalloped 169