Dainty recipes

Five pounds boiled ham ground; twenty-cent box Knox Geletin; one quart sweet mixed pickles chopped; whites of eight eggs; two tea cups of mayonnaise; one pint tomato juice; dash of Cayenne; celery salt; dash of Worchestershire sauce. Mix and fold in egg whites, and last of all grated small onion. WELSH RAREBIT Put one tablespoon butter in double boiler, add two tablespoons of flour. When smooth pour on one-half cup milk and stir until thick. Mix one-eighth teaspoon soda with one cup strained tomato juice and add two cups of grated cheese; onequarter teaspoon salt; one-quarter teaspoon dry mustard ; dash of paprika and two eggs slightly beaten. Stir until thick. Serve on toast and garnish with bacon. DEVILED CHIP BEEF Beat four eggs lightly and pour into chafing dish or saucepan in which one tablespoon of butter has been melted. Dice one cupful of smoked shaved beef and add to the eggs together with one teaspoonful of prepared mustard; one tablespoonful of vinegar; a dash of cayenne; and one-eighth teaspoonful of salt. Stir slowly until the eggs are set, and then serve. This recipe serves four people. CHICKEN BOUDINS One large hen ground; one pound brains; one can mushrooms; one-half stick butter; one-half cup flour; one egg to each cup of meat; salt and pepper to taste; one-quarter pound ground pecans; one-half cup stock. Mix ground hen with brains and mushrooms (after cooked barins have been pulled apart), then the eggs. Stir this and pour into mould. Cook about two hours or until done. Sauce: Mix flour and butter in sauce pan and let brown. Pour in stock and when it thickens put in the nuts. Pour this over moulded chicken and serve garnished with parsley. CREOLE EGGS—No. 1 Brown two medium sized onions in butter; add one can tomatoes; salt and pepper to taste; one green pepper (chopped) ; two tablespoon Worchestershire sauce; celery salt. Cook about one hour, add to this one cup white sauce and diced hard boiled eggs after you take off the stove, allowing two eggs to a person. CREOLE EGGS No. 2 Hard boil one dozen eggs, slice, add a cream sauce, well flavored, to the eggs. Then make the Creole sauce from one can Campbells tomato soup; one bell pepper; one teacup of cut up celery. Cook all this until thick. Then put in a baking dish or casserole, first a layer of eggs and cream, then the Creole, alternating each time. Cover with bread crumbs and bake a minute or two. EGGS BENEDICT Beat yolks of four eggs and mix with one tablespoon butter, one tea cup sweet milk; little cayenne pepper; one teaspoon salt; one teacup grated cheese; cook in double boiler and stir constantly until like custard (for six eggs). Broil thin slices of boiled or baked ham in skillet until slightly browned. Put them on toast and hard poached eggs on ham, and pour over the above sauce. CHAFING DISH WILD RICE One-half cup wild rice; two tablespoons butter; one tablespoon Worchestershire sauce; one-half cup strained tomatoes; two tablespoons chopped onions; two cups strained soup stock ; one cup chicken (or any meat) ; salt and pepper to taste (cook over hot water dish.) Cook rice in butter for two minutes. Add Worchestershire sauce, tomatoes and onions and cook two minutes longer. Add stock, meat, salt and pepper. Cover closely and let it simmer until rice is tender and the liquid has been absorbed. This amount serves six. Takes about one hour and fifteen minutes. BARBECUED CHICKEN One kitchen spoon butter; one kitchen spoon flour, well browned. Add one chopped onion; put one large can tomatoes through colander and add butter and flour. One tablespoon chopped parsley; black pepper, tobasco celery and seasoning; ‘two bay leaves. Fry chicken and add can mushrooms, cook in several turns slowly in tomato mixture. PRESSED OR JELLIED CHICKEN