with the butter; add salt, mustard pep- per; then the ra^v yolk, or two of them, and stir in the oil gradually and alter- nately with the vinegar. It makes a but- tery compound that is a most excellent salad dressing without the garlic and on- ion, but add those to make the sauce remoulade. B£0 — Pi tatnes Algerienne. Cut raw potatoes in large cubes (dice) same as for Brabant, the more perfect the better; the outside trimmings of po- tato can be used to mash. Steam or boil first and let get cold, then saute the cubes in a frying pan like Dutch fried. Sprinkle with salt and parsley when done✪ Potatoes Algerienne. Serve with fish and as a garnish for en- trees. Cold boiled potatoes can be used equally as well as raw, and the outside cuttings cooked a la Lyonaise. Lyonaise refers to the city of Lyons in France. Bazaine was the name of a general. 891— fcmince cf Vtal With Eggs. Trim up the remains of cold veal or shave off the outside of cold cooked cut- lets; mince the meat small, put in a pan with few spoonfuls of hot gravy, season- ing of powdered thyme or sage or nut- meg, ialt and pepper; make hot without cooking. Serve neatly a spoonful heaped in a small dish with a lengthwise quarter i or two of hard-boiled egg on top and croutons, fancy potatoes or quenelles for ornament. 892— Timbales of Macaroni, a la Rossini. A timbale is a shape, mould or form ; the term is not often applied to anything but moulds of macaroni, rice and potato. Cook ^ pound of macaroni, and when cold, cut It in inch lengths, and mix with it a cupful of grated cheese, little salt and pepper✪ Minced Veal with Eggs. Slice up ^ cup of button mushrooms, same of cold, smoked tongue, same of truffles or boiled chicken (livers substi- tute); moisten them with a spoonful of Spanish sauce or gravy ; then mix them with the macaroni and cheese. Take deep gem pans or patty pans of sufficient number, butter and coat them with cracker dubt, press in the macaroni mixture, put a small lump of butter on top; bake brown. Serve with a spoonful of gravy in the dish, the timbale turned out of the mould, a conical pile of cheese on top. Named for Rossini, the composer, who is said to have been extremely partial to both truffles and macaroni. 893— Sliced Bread ar.d Butter Pud- |) ding. 1 pound bread in slices — about i loaf. J^^cup butter. 4 cups milk. 2 tablespoons sugar. 3 eggs (6 yolks are better.) I cup currants. Grated nutmeg enough to flavor✪ Sliced Bread and Butter Pudding. Have the slices free from dark crust, spread the butter on them, place in two layers in the pudding pan with currants between and on top. Beat eggs, sugar, milk and nutmeg together, and pour over the bread, cover with either buttered pa- per or crust and bake half an hour. Serve with sauce or sweetened cream. 894— Chocolat Lake— Best. 2 cups granulated sugar — a pound. I cup biitter — ^ pound. 1 cup milk — yn pint. 5 cups flour — litde over a pound. 2 teaspoons baking powder. 12 whites of eggs — or i^ cups. 4 ounces chocolate. Vanilla extract. Make up same as white cake, No. 622, melt the chocolate by warming it in a cup with nothing added, and beat it into the cake. Vanilla extract improves the chocolate flavor but is not essential. 4 pounds cost 48 cents. 895— Trouble in Serving Meals.

AI-modernized reading of the original text

with the butter; add salt, mustard pepper; then the ra^v yolk, or two of them, and stir in the oil gradually and alternately with the vinegar. It makes a buttery compound that is a most excellent salad dressing without the garlic and onion, but add those to make the sauce remoulade. 890— Potatoes Algerienne. Cut raw potatoes in large cubes (dice) same as for Brabant, the more perfect the better; the outside trimmings of potato can be used to mash. Steam or boil first and let get cold, then saute the cubes in a frying pan like Dutch fried. Sprinkle with salt and parsley when done. Serve with fish and as a garnish for entrees. Cold boiled potatoes can be used equally as well as raw, and the outside cuttings cooked a la Lyonaise. Lyonaise refers to the city of Lyons in France. Bazaine was the name of a general. 891— Eminence of Veal With Eggs. Trim up the remains of cold veal or shave off the outside of cold cooked cutlets; mince the meat small, put in a pan with few spoonfuls of hot gravy, seasoning of powdered thyme or sage or nutmeg, ialt and pepper; make hot without cooking. Serve neatly a spoonful heaped in a small dish with a lengthwise quarter or two of hard-boiled egg on top and croutons, fancy potatoes or quenelles for ornament. 892— Timbales of Macaroni, a la Rossini. A timbale is a shape, mould or form ; the term is not often applied to anything but moulds of macaroni, rice and potato. Cook ^ pound of macaroni, and when cold, cut It in inch lengths, and mix with it a cupful of grated cheese, little salt and pepper. Slice up 1/2 cup of button mushrooms, same of cold smoked tongue, same of truffles or boiled chicken (livers substitute); moisten them with a spoonful of Spanish sauce or gravy ; then mix them with the macaroni and cheese. Take deep gem pans or patty pans of sufficient number, butter and coat them with cracker dubt, press in the macaroni mixture, put a small lump of butter on top; bake brown. Serve with a spoonful of gravy in the dish, the timbale turned out of the mould, a conical pile of cheese on top. Named for Rossini, the composer, who is said to have been extremely partial to both truffles and macaroni. 893— Sliced Bread and Butter Pudding |) ding. 1 pound bread in slices — about i loaf. 3/4 cup butter. 4 cups milk. 2 tablespoons sugar. 3 eggs (6 yolks are better.) I cup currants. Grated nutmeg, enough to flavor. Have the slices free from dark crust, spread the butter on them, place in two layers in the pudding pan with currants between and on top. Beat eggs, sugar, milk and nutmeg together, and pour over the bread, cover with either buttered paper or crust and bake half an hour. Serve with sauce or sweetened cream. 894— Chocolate Cake—Best. 2 cups granulated sugar — a pound. I cup biitter — ^ pound. 1 cup milk — yn pint. 5 cups flour — litde over a pound. 2 teaspoons baking powder. 12 whites of eggs — or 1 1/2 cups. 4 ounces chocolate. Vanilla extract. Make up same as white cake, No. 622, melt the chocolate by warming it in a cup with nothing added, and beat it into the cake. Vanilla extract improves the chocolate flavor but is not essential. 4 pounds cost 48 cents. 895— Trouble in Serving Meals.

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Potatoes AlgerienneMinced Veal with EggsTimbales of Macaroni, a la RossiniSliced Bread and Butter Pudding

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