My best 250 recipes

Meats are more attractive when served cold ; enough vegetables for two days may be cooked on one day, and this is equally true of cereals ; the second heating renders them more palatable and more digestible, providing they are not stirred or mashed in cooking. Where only one maid or no maid is kept let the cooking for the day be done during the morning hours, when it is necessary for some one to be in the kitchen. The chafing-dish plays an important part in the reheating of dainty dishes. If one has roasted chicken for dinner save all pieces left over for chicken a la creme or chicken My Best 250 Recipes 99 a la Bordelaise for the next day. Forethought in the making of bills-of-fare a week in advance will save hours of labor and many dollars of expense ; one cannot think of good combinations at a moment's notice. Cold meat dishes, the recipes for which are given in another part of the book, will help to give variety. Boned chicken, usually considered the most elaborate dish in the hands of an ordinary cook, is easily and quickly done, and makes a very pretty dish at little cost. A word of caution is necessary about using left-over dishes containing eggs and milk. If the weather is warm and the air filled with humidity, ptomaine poisons arise very easily ; all such dishes, as well as cooked fish, should be used on the day on which they are cooked. Even in the best refrigerators foods may become contaminated, and in turn contaminate other foods. SUMMER VEGETABLE DISHES BROILED TOMATOES Split solid tomatoes into halves; place them on a broiler, skin side down, and broil slowly for fifteen minutes. Dust with salt and pepper, and put over a little butter. Send at once to the table. BOILED TOMATOES Throw small, solid tomatoes into a kettle of boiling water; boil rapidly for ten minutes; lift loo My Best 250 Recipes with a skimmer and dish each on a heated saucer. Open the centres with a fork ; put in a bit of butter, a little salt and pepper, and serve at once. This makes an admirable breakfast dish. PANNED TOMATOES Cut tomatoes into halves, dust with salt and pepper ; put a bit of butter in the centre of each, and place in a slow oven for twenty minutes. Serve on a heated plate. EGYPTIAN TOMATOES Peel and scoop out the centres of five or six solid tomatoes; put on ice until perfectly cold. When ready to serve arrange the tomatoes on lettuce leaves and fill the centres with finelychopped cress that has been seasoned with grated onion, half a teaspoonful of celery seed, a dash of salt and pepper. Pour over a little French dressing, and serve at once. A VEGETARIAN SUPPER DISH Break two ounces of macaroni into short lengths, throw in boiling water and boil rapidly for twenty minutes. Rub the hard-boiled yolks of two eggs to a paste ; add gradually four or five tablespoonfuls of cream. Rub together a tablespoonful of butter and one of flour; add the egg and half a cupful of milk ; stir over hot water until My Best 250 Recipes loi you have a thick, golden sauce; add half a teaspoonful of salt and a dash of pepper. Chop the macaroni fine and add it to the sauce. Cut a slice from the stem ends of good solid tomatoes, scoop out the centres, stand the tomatoes in a baking-pan, fill the centres with the macaroni, dust with breadcrumbs, and bake in a moderate oven for thirty minutes, until the tomatoes are perfectly soft but not broken. Serve on slices of toast, either plain or with cream sauce. Cheese may be added to the macaroni, which will give greater food value. CORN PUFFS