Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ...

3- One and one-half cups cream, one-half or twothirds cup vinegar, three eggs, one tablespoon mustard, one tablespoon oil or butter, one scant tablespoon salt, three tablespoons sugar; mix oil with mustard; add eggs, then salt and sugar; mix thoroughly with the vinegar and strain through coarse sieve; have the cream hot in milk boiler; add above mixture slowly, stir until it thickens. Milk and more butter can be used in place of cream. 4. Bangor. Two (rounded) tablespoons butter, two (scant) tablespoons flour; butter and flour cooked together till smooth; add slowly one cup (or less) of vinegar, two whole eggs or three yolks, two tablespoons sugar, dash of cayenne, one teaspoon mustard, stir into one pint hot milk; cook like soft custard; adding salt if needed; beat with egg beater and strain. One cup cream, whipped, is an improvement. 5. Cream Dressing. The Yolks of two hard-boiled eggs rubbed very smoothly, then add dessertspoon mixed mustard, blend the two thoroughly, then stir in a tablespoon melted butter, half cup thick cream, little salt, cayenne pepper and sugar; add little by little vinegar enough to make the whole a smooth creamy mass. Last of all add the whites of two eggs, well beaten. Mustard Dressing. Three tablespoons mustard, one and one-half teaspoons sugar, three-quarters teaspoon salt, enough boiling water to mix it; when cool add one and one-half tablespoons oil, and vinegar to thin it. Yolks of eight eggs, well beaten, one-fourth cup sugar, one tablespoon salt, three tablespoons of the mustard described above, cayenne to taste, onehalf cup milk, one cup butter; stir all together over the fire as you would soft custard. When somewhat, cooled add one-half pint vinegar. Bottle tight. Welsh Rare-bit. One-quarter pound nice cheese, cut in thin slices, put in a spider pouring over it a large cup milk, stirring until the cheese is dissolved, onequarter teaspoon dry mustard, dash of pepper, and a pinch of salt; stir the mixture all the time till dissolved, add three pounded crackers, and a piece butter size of a butternut. As soon as they are stirred in turn into a warm dish and serve. Nice for tea. " Wiirt please you taste of what is here ? '* —[Tempest. Pie Crust. One quart flour, one-half pound lard, one-quarter pound butter, with water; knead till smooth, roll it out thin three times, touching it each time with the lard, sprinkling with flour and rolling it up to be rolled out again. Pie Crust Glaze. To prevent juice soaking through a pie and making it soggy, wet the crust with the beaten white of an egg, before you put in the pie mixture. If the top of the pie is also wet it gives it a beautiful brown. Milk can be used on the top of a pie, and will be quite as satisfactory. Cocoanut. Three cups flour, two of sugar, one of milk, one-half cup butter, flour, four eggs, two teaspoons cream tartar, one teaspoon soda, vanilla to flavor. For the Inside: Whites two eggs, two cups powdered sugar; flavor with vanilla. Cover the first sheet of cake with a layer of this, then one of grated cocoanut; cover the top of the cake in the same way. Cream. One cup sugar, heaping cup flour, three eggs, butter size of an egg, one teaspoon cream tartar, one-half teaspoon soda dissolved in a little hot water added just before going ii>to the oven. Cream: One cup milk, two eggs, two tablespoons flour, one-half cup sugar. Flavor with lemon. Chess. Beat the yolks of three eggs till smooth, add one-half cup sugar and beat again, then add one-third cup butter, rubbed to a cream, and one-half teaspoon vanilla; bake on a plate lined with puff paste; when done, cover with the whites of three eggs, beaten stiff, and mixed with one-half cup powdered sugar and one teaspoon lemon juice. Brown slightly and cut while hot. Not to be served cold.