Twentieth century home cook book

Stewed Tripe. — Soak the cleaned tripe in salt water for several hours. Then boil until quite tender. When cool, cut into small strips, dredge thoroughly with flour, and cook in a stew-pan with butter until hot. Pour in half a pint of cream, stir until thickened, and serve. Croquettes. — Meat, chicken or game croquettes are made as follows : Chop the meat fine, and with it allow three teaspoonfuls of chopped parsley to each pound of meat or fowl; add the same quantity of onions chopped fine if you like them. Add salt, pepper and mace to taste. Make a panada, with but little water, of half a pound of bread to each pound of meat. Butter the bread well. Break four eggs, add a grated nutmeg, and beat meat and eggs thoroughly. Then add the panada, mix, add three tablespoonfuls of cream, and work the whole thoroughly together. Eoll into proper shapes, dip in white of egg, and then in bread-crumbs, and fry in boiling lard. Salmon Croquettes. — Salmon or other tish is made into croquettes, by mixing the cooked fish, hot mashed potatoes, the yolks of eggs, and bread-crumbs or pulverized cracker together. Form them into tasty shapes, dip into egg, dredge them with cracker dust and fry in boiling lard. Rice Croquettes — Boil rice until it is thoroughly done, and dry. To every half-pound of rice, allow two tablespoonfuls of grated cheese, one teaspoonful of mace, and butter to moisten it. Chop six tablespoonfuls of the breast of boiled or roast chicken or turkey and the soft parts of six large oysters, a little parsley, a grated nutmeg, and the yellow rind of a lemon. Moisten with cream so that all may be thoroughly mixed. Then take a portion of the rice the size of an egg, flatten it and in the center put a dessert-spoonful of the mixture and close the rice around it ; cover with the whisked yolk of egg, roll in pulverized cracker, brown in boiling lard and serve hot. Sandwiches. — Chop cold boiled ham very fine, and mix it with the yolks of eggs (beaten), a little mustard and pepper, and spread on very thin slices of bread, buttered on the loaf; trim off the crust, and cut into squares. Minced Liver. — Cut liver into small pieces and fry with salt pork ; cut both into square bits, nearly cover with water, add pepper and a little lemon-juice ; thicken the gravy with fine bread crumbs. Fried Potatoes with Eggs. — Slice cold boiled potatoes and fry in butter until brown ; beat up one egg for each person to be served, and stir them into the mess ; do not leave them a moment on the fire after the eggs are in, for if they harden they are not good. Macaroni and Cheese. — Boil macaroni until tender ; butter the bottom of a pudding-dish, and put in a layer of macaroni, then a layer of grated cheese; season with butter, pepper and salt; then another layer of macaroni, and so on, finishing with a layer of cheese; cover with milk and bake forty minutes. Parsnip Fritters. — Boil in salted water until very tender; then mash, seasoning with a little butter, pepper and salt, add a little flour and one or two eggs, well beaten ; make into small balls or cakes and fry in hot lard. Timbale of Potatoes. — Cook, drain, mash, and pass through a fine sieve two quarts of Irish potatoes; put this in a saucepan, with six ounces of butter, two whole eggs, the yolks of six eggs, salt, pepper, nutmeg and a little sugar ; have a plain two-quart timbale mould, well buttered and sprinkled with fresh bread-crumbs ; put the preparation in it, with a little more bread-crumbs, and bits of butter on the top ; bake for half an hour in a moderatelv hot oven ; before serving, pass the blade of [illustration: pudding or timbale pan] i -j! i ^ " ii i v. i ii 1 1 i a knife between the potatoes and the mould, turn over carefully, and in a few minutes take the mould off and serve.