The Fredericksburg home kitchen cook book

Mince cold mutton or lamb until you have a cupful; heat a cupful of gravy, season well and thicken with browned flour, then stir in the minced meat, and boil up once. Pour upon a heated platter and arrange the rice like a fence around it. Pilau is even better when made with chicken-stock and meat instead of mutton. Potato Croquettes. Boil 6 large potatoes in salt water, mash and mix in the yolk of one egg and a little parsley, make into cone shape, beat the white of an egg, first roll cones in egg and then roll in brown bread crumbs, fry in butter until nicely browned. Potato Dumplings. (Rohe Kartoffel-Kloesse.) 5 or 6 medium sized potatoes grated and pressed fairly dry; the mass is then moistened with boiling milk and made into a dough not too thin but yet not firm enough to form into balls. Add salt to taste and mix in bread croutons cut into cubes. Drop by spoonfuls into boiling salt-water and allow half an hour after the last one is in. Remove from water carefully without breaking and serve at once. MRS. CLARA BITTNER. Potato Dumplings. Cream butter the size of a large walnut, add the yolks of two eggs, one saucer full of bread crumbs, one saucer full of grated boiled potatoes (which should not — 45 — be watery), lemon peeling, nutmeg and salt, and lastly the stiffly beaten whites of the eggs. Drop by small spoonfuls, into boiling water, and boil about 10 minutes. MRS. HILMAR WEBER, Stuffed Potatoes. Bake 7 good sized potatoes. When done, cut off a lengthwise slice; scoop out potatoes with a spoon, then mash. Add 1 tablespoon butter, salt and pepper to taste; y2 cupful milk, and the beaten whites of 2 eggs. Refill skins with this mixture. Pile lightly and bake until potatoes are puffed and brown. MRS. FELIX KLAERNER. / / — 46 — Vegetables Asparagus. Scrape the stems of the asparagus lightly but very clean, throw them into cold water as soon as scraped; tie into bunches of equal size, and drop into plenty of boiling water, well salted. It usually cooks in 20 or 30 minutes. In a saucepan, mix a tablespoonful of slightly browned flour, with a large spoonful of butter, add enough of the liquid in which the asparagus was boiled to make a thick sauce, add salt and pepper to taste and two tablespoonfuls of sweet cream. Add the asparagus, and let simmer a minute, when it is ready to serve. 1 bunch asparagus; 1 pint green peas; 4 eggs; seasoning; about 1 pint Golden Sauce. Cut asparagus, after removing the tough portions, into 1 inch length, and cook until tender. Also cook peas, and hard cook the eggs, which should then be sliced. Combine lightly the asparagus and peas and season with 1 teaspoon salt. Place on a hot platter, and pour over the Golden Sauce made while the vegetables are cooking. Garnish with hard cooked eggs, and small toast points, on each of which place a narrow strip of green or red sweet pepper radiating outward. Asparagus Parfoit. — 47 — GOLDEN SAUCE. Melt in a sauce pan 2 tablespoons of butter, add 2 tablespoons flour, and cook until bubbling. Add gradually 1 pint milk. Cook until smooth and thickened; then season with 1% teaspoon salt, *4 teaspoon pepper, and a dash of cayenne pepper. Remove from stove, and add well beaten yolk of 1 egg, stirring rapidly. Cucumbers.