Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

Mince beef or mutton, small, with onions, pepper and salt; add a little gravy, pat into scalloped shells or small cups, making them three parts full, and fill them up with potatoes mashed with a little cream, put a bit of butter on the top and brown them in an oven. BREADED SAUSAGES. Wipe the sausages dry. Dip them in beaten egg and bread-crumbs. Fat them in the frying-basket and plunge into boiling fat. Cook ten minutes. Serve with a garnish of toasted bread and parsley. HAM CROQUETTES. One cupful of finely-chopped cooked ham, one of breadcrumbs, two of hot mashed potatoes, one large tablespoonful of batter, three eggs, a speck of Cayenne. Beat the Mother's Cook Book. 79 ham, Cayenne, batter, and two of the eggs into the potato. Let the mixture cool slightly, and shape it like croquettes. Boll in the bread-crumbs, dip in beaten egg and again in crumbs, put in the frying-basket and plunge into boiling i fat. Cook two minutes. Drain, and serve. 4 A NICE BREAKFAST DISH. Chopped cold meat well seasoned; wet with gravy, if convenient, put it on a platter; then take cold rice made moist with milk and one egg, seasoned with pepper and salt; if not sufficient rice, add powdered bread-crumbs; place this around the platter quite thick; set in oven to heat and brown. CHICKEN IN JELLY. A little cold chicken (about one pint), one cupful of water or stock, one-fifth of a box of gelatine, half a teaspoonful of curry powder, salt, pepper. Cut the meat from the bones of a chicken left from dinner. Put the bones on with water to cover, and boil down to one cupful. Put the gelatine to soak in one-fourth of a cupful of cold water. When the stock is reduced as much as is necessary, strain and season. Add the curry and chicken. Season and simmer ten minutes; then add the gelatine, and stir on the table until it is dissolved. Turn all into a mold, and set away to harden. This makes a nice relish for tea or lunch. If you have mushrooms, omit the curry, and cut four of them into dice. Stir into the mixture while cooking. This dish can be varied by using the whites of hard-boiled eggs, or bits of boiled ham. To serve: Dip the mold in warm water, and turn out on the dish. Garnish with parsley. A GOOD DISH. Minced cold beef or lamb; if beef put in a pinch of pulverized cloves; if lamb, a pinch of summer savory to seasoi 76 Mother's Cook Book. it, very little pepper and some Bait, and put it in a bakingdish; mash potatoes and mix them with cream and batter and a little salt, and spread them over the meat; beat up an egg with cream or milk, a very little, spread it over the potatoes, and bake it a short time, sufficient to warm it through and brown the potatoes. Mother's Coos Book. POULTRY, GAME, ETC. In choosing poultry, the best way to determine whether it is young, is to try the akin under the leg or wing; if it is easily broken, it is young; or, turn the wing backwards; if the joint yields readily, it is tender; a fat fowl is best for any purpose. After a chicken or fowl is killed, plunge it into a pot of scalding hot water; then pluck off the feathers, taking care not to tear the skin; when it is picked clean, roll up a sheet of white wrapping paper, set fire to it, singe off all the hairs. Poultry should be carefully picked, and nicely singed. If a fowl is fresh killed, the vent will be close, and the flesh have a pleasant smell. ROAST TURKEY.