My best 250 recipes

Purchase about six or eight pounds of rolled corned beef; trim it neatly and spread over a mixture made from two grated carrots, half a cupful of chopped parsley and four tablespoonfuls of grated horseradish. Roll the beef, bind with strips of muslin, then roll it in cheesecloth and drop it in a kettle of boiling water; bring to boiling point and skim. Add to the water an onion, two bay leaves, four cloves and, if you have it, a teaspoonful of celery seed; simmer gently for four hours. Take the meat from the water and stand aside to cool. Serve cut in very thin slices. This will keep three or four days even in warm weather. 86 My Best 250 Recipes BEEF A LA MODE Spices are antiseptic, hence all meats cooked Avith spices will keep much longer than roasted or boiled meats. Select a piece from the round of beef, four or eight pounds, according to the size of your family. Have it at least four inches thick. Cut deep gashes in the meat, nearly through. Rub the meat on the outside and in the gashes with a mixture made from a teaspoonful of salt, a saltspoonful of black pepper, a quarter of a teaspoonful of mace, the same of cloves, half a teaspoonful of ginger and half a teaspoonful of cinnamon. Mix together four tablespoonfuls of vinegar and one of melted butter or olive oil. Moisten the meat on the outside with this mixture, and bind it in shape and stand aside overnight. Next morning put it in the bakingpan over the fire, brown quickly on both sides, and cover with boiling water. Add a quart of boiling water, cover the pan, and bake slowly for four or five hours, basting frequently. When done stand aside to cool. Serve in thin slices with cream horseradish or tartar sauce. DEVILED EGGS Chop sufficient cold cooked chicken to make half a pint; put it in a bowl, rub with a spoon and add one tablespoonful of melted butter, one My Best 250 Recipes 87 of chopped parsley, a level teaspoonful of salt, a saltspoonful of pepper and one raw egg well beaten. Hard-boil twelve eggs; remove the yolks, rub them to a paste, and mix them with the chicken. Make this in balls the size of the yolks and fill each white. This will give you twentyfour halves of eggs with full-sized yolks. Arrange these neatly on lettuce leaves on a platter and serve with mayonnaise dressing as a cold dish at luncheon. The yolks may be flattened and two whites put together and rolled in tissue-paper for picnics. FIFTEEN ICES Ice Creams are better, and are more apt to be smooth and free from "buttery" conditions, if half the cream is scalded; this also prevents swelling, which makes the cream less watery. To each quart of cream allow, for vanilla and other extract flavorings, seven ounces of sugar. There is no advantage in using milk; it does not swell like cream, and, moreover, it prevents the ice cream from having a good, lasting body. Cream freezes more quickly than the syrup for water-ices. All sour fruits should be added to the cream after it is frozen. PHILADELPHIA VANILLA ICE CREAM Scald a pint of cream; cut a vanilla bean in halves, scrape out the seeds, and rub with the sugar; then add the sugar to the cream; stir until dissolved and cold; when cold add another pint of unscalded cream. When the mixture is icy cold turn it in the freezer, pack with salt and ice, using one-third salt to two-thirds ice. Turn the crank slowly for a moment until the cream is icy cold, then stir rapidly until it is frozen. go My Best 250 Recipes Remove the dasher; repack and stand aside for an hour or two to ripen. PLAIN VANILLA ICE CREAM Add eight ounces of powdered sugar to one quart of cream. Stir until the sugar is dissolved, and add a dessertspoonful of good extract of vanilla. Turn into the freezing-can; stir slowly at first until the cream is icy cold, then beat more rapidly until it is thoroughly frozen. ORANGE ICE CREAM