My best 250 recipes

Pare, core and quarter six tart apples. Dissolve a teaspoonful of soda in two tablespoonfuls of warm water; add it to one pint of thick, sour milk and sour cream mixed, stir in two cupfuls and a half of pastry flour, beat for a moment; pour in a greased baking-pan, the bottom of which has been covered with the apple; sprinkle half a cupful of granulated sugar and a teaspoonful of cinnamon over the top. Bake in a moderately quick oven for one hour, and serve hot with a carefully made hard sauce, or cream. [illustration: My Best 250 Recipes] APPLE DOWDY Line a baking-dish with thin slices of brown bread, buttered; fill in the spaces with apples that have been pared, cored and chopped; mix a teaspoonful of cinnamon with half a cupful of brown sugar; sprinkle this over the apples; add half a cupful of water, and cover with another layer of brown bread, buttered — with the buttered side up. Bake slowly for one hour, and serve with cider sauce. FRUIT GELATINE This attractive and dainty dessert has been burdened with a number of very inappropriate names, such as "Heavenly Hash," "Angels' Hash," etc. Stone and chop a quarter of a pound of dates ; mix with an equal amount of figs, chopped fine; add chopped candied cherries or pineapple, or the pulp of an orange, or a sliced banana. The mixture must be sufficient to fill a quart and a pint mould. Cover a box of gelatine with half a pint of cold water and let it soak for half an hour. Add to it a cupful of sugar and a quart of boiling water; stir until the sugar is dissolved; add the juice of two lemons and one orange, and two teaspoonfuls of caramel. Strain in the mould over the fruit and stand it aside to harden. When cold and quite firm turn it out upon a glass dish My Best 250 Recipes 79 and send to the table with or without whipped cream. The fruit must be put loosely in the mould or the jelly will not penetrate. MY FAVORITE DESSERT Mix orange pulp, white grapes cut in halves, candied cherries chopped fine and a grated pineapple with half a cupful of powdered sugar ; stand aside to cool. At serving-time fill dessert-glasses with two tablespoonfuls of this mixture; put a tablespoonful of lemon water-ice in the centre of each glass ; cover it over with four tablespoonfuls of whipped cream, and send at once to the table. COLD LUNCHEON DISHES BLIND HARE Chop one pound and a half of round steak and one pound and a half oi veal cutlets fine. Add to them four eggs well beaten, half a teaspoonful of grated nutmeg, a level teaspoonful of cinnamon, two level teaspoonfuls of salt, a saltspoonful of black pepper and two cupfuls of stale breadcrumbs; mix all together and pack in a square bread-pan. Turn it out carefully on a tin sheet, baste with butter, sprinkle with breadcrumbs, and bake in a moderate oven for three hours, basting, once or twice with a little melted butter. Serve cold cut in very thin slices. MARBLED CHICKEN Chop fine cold cooked salt beef's tongue; cut the meat from a three-pound boiled chicken; season the tongue with pepper and nutmeg and the chicken with salt, pepper and celery seed. Select a Boston brown bread mould or a square bread-pan ; put in a layer of tongue, then a layer of chicken, a thick sprinkling of parsley, a layer 82 My Best 250 Recipes of sliced hard-boiled eggs, then another layer of tongue, and so on until the ingredients are used. Cover half a box of gelatine with half a cupful of cold water and soak for fifteen minutes; add a pint of boiling water; stir until the gelatine is dissolved, add the juice of a lemon, a teaspoonful of salt and a dash of red pepper. Pour this over the meat, and with a skewer make holes here and there, allowing the gelatine to go to the very bottom of the mould. Stand aside overnight and serve on lettuce leaves with mayonnaise dressing. PRESSED CHICKEN