My best 250 recipes

Score down the centre of each row of grains of twelve ears of corn, and with a dull knife press out all the pulp. Separate four eggs, beat the yolks; add half a pint of milk; pour this slowly into half a pint of flour; when perfectly smooth strain the mixture into the corn; add a level teaspoonful of salt, a saltspoonful of pepper, and fold in carefully the well-beaten whites. Pour the mixture in a shallow, greased baking-pan, and bake in a moderate oven for thirty minutes. Serve at once. This is a nice accompaniment to roasted beef. STEWED TURNIPS Pare and cut the turnips into dice. Put them in boiling, unsalted water, and cook below the boiling point, about 180° Fahrenheit, until transparent and white. New turnips require about 58 My Best 250 Recipes twenty minutes, old ones forty-five minutes. Drain, turn in a heated dish, and cover with cream sauce. SPINACH Wash the spinach through several cold waters; pick the leaves from the roots, shake them until dry. Throw them in a hot kettle, cover with a quart of boiling water, add a level teaspoonful of salt, boil rapidly for five minutes ; drain. Put the spinach back in the kettle, cover, and steam gently for fifteen minutes longer. Drain, press slightly, and chop very fine; then press the whole through a colander, in a granite or porcelain saucepan. To each peck of spinach add two tablespoonfuls of butter, a level teaspoonful of salt, two tablespoonfuls of good stock, a tablespoonful of cream, and a dash of pepper ; stir carefully until very hot. Pack the mixture in a heated bowl to mould, and turn it on a round dish. Have ready cut in eighths some hard-boiled eggs; arrange these on top of the spinach, garnish the dish with triangular pieces of buttered toast, and send at once to the table. Cook kale in precisely the same manner. SALAD RECIPES A dinner salad is composed of daintily cooked or raw green vegetables, dressed with French dressing — about four or five parts of oil to one of vinegar, with seasonings to harmonize with the materials over which it is to be poured. For instance, finely shaved cabbage, one of the daintiest of dinner salads, is much more palatable and attractive when seasoned with finely chopped or pounded mint, or mint sauce. Lettuce is decidedly better with a suspicion of garlic or onion ; chicory with a drop or two of Worcestershire sauce. Garlic is an excellent flavoring, but use it sparingly — rub the spoon or the bottom of the bowl, or press it down in a crust of bread and place it in the bowl under the lettuce or cress. All dinner salads should be dressed at the table or at a side table at the last moment. They wilt and become unattractive if they stand even five minutes. The French have a way of dressing salads which is to be recommended. First dust over salt and pepper ; then rub the spoon with garlic, measure in it the given amount of oil, pour it over the salad, and mix thoroughly ; then measure and pour over the given quantity of vinegar, 6o My Best 250 Recipes and mix again. The vinegai- going over last cuts the flavor of the oil and gives an entirely different result from the ordinary salad with French dressing ; the oil is less pronounced. The term salad is also applied to any form of cold meat dishes, mixed with lettuce or celery and seasoned like a salad. Chicken and celery, beef, mutton or fish dressed with mayonnaise dressing are salads. In this country fruits cut in slices and dressed with sweetened alcohol are known as "fruit salads." If one has the full understanding of several simple dressings any number of salads, perhaps forty or fifty, may be made by changing and mixing flavorings and ingredients. A little ingenuity blended with artistic taste will produce a different salad every day in the month. FRENCH DRESSING