The complete cook book

WELSH RAREBIT, A nice change is made by placing a poached egg with a thin slice of breakfast bacon on top of the egg, and laid on top of each rarebit as it is served. FRIED BRAINS— ORIGINAL. Stand brains in ice water for one hour to plump them, after washing clean, and skinning. Then plunge them into one pint of boiling water with one tablespoonful of salt and one tablespoonful of strained lemon juice, and boil for ten minutes. Now slice them, or break into pieces, dust with a little salt and pepper mixed, and fry them in a batter made as follows : One egg well beaten, one tablespoonful of flour and one teaspoonful of baking powder; drop into boiling fat and fry one at a time a golden yellow. BRAIN GRIDDLE CAKES. Clean and skim one set of calf's brains and plump them in ice water for one hour. Now cover them with one pint of boiling water, one teaspoonful of salt and one tablespoonful of strained lemon juice, and boil ten minutes. Remove and drain off water, and rub them through a colander. Then add to them eight tablespoonfuls of cornstarch and flour mixed, the beaten yolks of two eggs, one teaspoonful of baking powder, pepper and salt to taste. Beat well, and last of all stir in the well-beaten whites of two eggs and fry on a hot griddle in round cakes. DEVILED COLD CHICKEN. Take the legs and wings of any cold fowl. Dress with pepper, salt, mustard, and butter; then broil. SPANISH TAMALES. Pick and roll in flour one cup of seedless raisins, add three eggs well beaten, one tablespoonful of melted but- The Complete Cook Book. 159 ter, one cup of milk, three-quarters of a cup of sugar and twelve ears of fresh grated corn. Now beat into this one cup of flour. Cinnamon and salt to taste. Mix these ingredients well together. Spread two or three of the largest leaves of corn together ; let them overlap each other like shingles. Put a tablespoonful of the solid batter in the leaves, turn the edges up and roll up all together, tie them with twine and boil them thirty minutes in salted water. Serve cold. CHILI CON CARNE. Pronounced chilly con carny, and meaning pepper with meat, is a kind of hash, excellent for a breakfast dish. To make it, carefully wash and remove the stems of three dozen large Chili peppers. Put them in a saucepan with several bay leaves, pour over them a pint of boiling water and let them boil until thoroughly soft, then mash through a wire sieve. Now chop one large onion and half a dozen cloves of garlic very fine; put in a saucepan with three pounds of tender beefsteak, also chopped fine; add two tablespoonfuls of lard. Let these ingredients fry in a saucepan until the meat is well done, but not hard, then stir in the Chili peppers and salt to taste. Let the whole simmer over a slow fire for an hour, stirring occasionally, then serve. It is excellent served with buttered toast or buckwheat cakes. HOT TAMALES. Hot Tamales, pronounced ta-ma-lys, are made as follows : One pound of tender beef, boiled until well done, with a whole small onion, an even teaspoonful of salt and half of an ordinary pepper pod. Remove the beef and onion when done and chop them very fine, or put through the meat grinder ; add a heaping teaspoonful of butter, melted. Now sift in a pan half a pint of cornmeal, add to it a tablespoonful of melted lard, and pour over it half a pint of the water in which the meat was boiled — be sure that the water is boiling briskly when poured upon the veal — stir together quickly; the meal i6o The Complete Cook Book.