My best 250 recipes

Boil carefully a four-pound fowl; when the meat is very tender take it from the water and stand aside to cool. There should be about one quart of liquor when the fowl is done; to this add two-thirds of a box of gelatine that has been soaked in a cupful of cold water for half an hour, a tablespoonful of onion juice, a palatable seasoning of salt and pepper and the juice of a lemon. Add the whites of two eggs slightly beaten; boil hard for five minutes, and strain through flannel or two thicknesses of cheesecloth. Take the meat from the chicken, remove the fat, bones and skin. Put a layer of meat in the bottom of a square bread-pan or mould, then a layer of chopped parsley, a layer of thin sliced hard-boiled eggs, an- My Best 250 Recipes S^ other layer of chicken in good-sized pieces. When the mould is full pour over the clarified gelatine and stand aside overnight. Serve cold garnished with any accessible greens. POTTED FISH Boil four pounds of halibut or any v^fhite fish ; when cold pick it apart in large blocks ; add two teaspoonfuls of salt, two saltspoonfuls of pepper and one blade of mace. Pound the fish to a paste, adding gradually a quarter of a pound of melted butter. Pack this in small jars or glasses, cover with melted paraffin, then with paper, and keep in a cold place. HUNGARIAN FISH Chop a pound of raw halibut very fine; add twenty-four almonds that have been blanched and chopped, a small onion grated, a level teaspoonful of salt, a saltspoonful of black pepper and the juice of two lemons. Pack this in small pots or moulds, cover, stand in a pan of water, and cook slowly in the oven for one hour. Stand aside to cool. When ready to serve turn it from the moulds on to lettuce leaves and cover with sauce tartar or mayonnaise dressing. This is a very nice dish for Sunday night supper. §4 My Best 250 Recipes PICKLED FISH Purchase four pounds of salmon or halibut. Wash; put it in a kettle and cover with boiling water ; add a tablespoonful of salt and boil gently for thirty minutes. When done drain and stand aside to cool. Take off the skin, cut the fish into convenient pieces. Put one quart of good vinegar in a porcelain-lined kettle, add two blades of mace, six whole cloves, two bay leaves, a small onion chopped, a dash of red pepper, two tablespoonfuls of sugar; bring to boiling point; drop in the pieces of fish, and let them boil up once. Have ready four or five quart glass jars ; see that they are scalded and made clean. Lift each piece of fish, arrange them in the jars, cover with the boiling vinegar; adjust the rubbers, take the tops from a kettle of boiling water, screw on quickly, and stand in a cool, dry place. This will keep for months. Any fish may be used, though white-fleshed fish is best. MOCK PATE DE FOIES GRAS Wash a small calf's liver; put it in a stewing pan with a good-sized onion chopped fine, two bay leaves, a blade of mace, a saltspoonful of black pepper, six whole cloves, a teaspoonful of salt, a lump of loaf sugar and one pint of stock; My Best 250 Recipes 85 cover the saucepan and cook gently for three hours. When done cut the liver in thin slices, put them on a meat-dish, strain over the liquor from the saucepan, and stand aside overnight. Next day pound the liver to a paste; add slowly half a pound of melted butter. Press the whole through a colander. Pack in small pots, smooth the tops, pour over melted suet or paraffin, and stand in a cool place. This is cut in thin slices and served as a luncheon dish. COLLARED BEEF