Pan-Pacific cook book

Place all the fat (well washed) from a large fat fowl, in a saucepan with an onion, slashed across the top. Simmer until all the oil has been extracted ; then strain into a jar. Chop the onion and crackling very fine. Fry the liver of the chicken in a little of the fat ; then chop fine with half a raw onion and two hard eggs and add it to the other, blending together with a little of the grease. Season with salt and paprika. Arrange spoonfuls of the mixture on crisp lettuce leaves, which have been dipped into French dressing. 407. HERRING— DUTCH Cut three firm boiled potatoes and one beet into dice. Skin and remove bones from two smoked or salted herrings and cut into small fillets. Add these to the vegetables with two sliced hard eggs, a teaspoon of powdered parsley, one of onion juice, a tablespoon of capers and one of pearl onions. Pour a half cup of French dressing and a tablespoon of tarragon vinegar over all ; mix well and stand on ice for two or three hours. 408. ITALIAN MEAT Cut thin slices of cold roast beef or veal and arrange on a platter with edges overlapping. Mash to a paste four anchovies, a teaspoon of French mustard and the yolk of a hard boiled egg. Add slowly a tablespoon of tarragon vinegar, four of olive oil, a teaspoon of onion juice, one of finely chopped parsley, salt and paprika to taste. Spread over the meat and chill for an hour. Garnish the platter with lettuce, slices of egg and ripe olives or capers. SALADS AND COLD DISHES 409, JAPANESE SALAD Peel three large cucumbers, cut them lengthwise and scrape out the seeds ; cut in very thin slices and mix with a sauce made of equal quantities of Japanese soy, sweet white wine and vinegar — seasoned with salt and sugar to taste. Serve as a side dish with the fish and meat course. 410. KISSEL SALAD Cook a quart of cranberries in enough water to cover with half a cup of seeded raisins until tender; then rub through a sieve. Add a half cup of sugar and juice of a lemon to the pulp, a half teaspoon each of cloves and cinnamon, and a level teaspoon of gelatine, softened in a little cold water and dissolved over hot water. Turn into a wet mould and chill. When ready to serve, invert on a bed of crisp lettuce; then, with a hot spoon, scoop out a shallow well in top of jelly, which fill with cream cheese,, whipped light with cream. J 411. KUROKI SALAD Cut two fine, crisp heads of lettuce in quarters lengthwise. Garnish with sections of grapefruit, orange and lemon, freed from membrane, and pour over a French dressing well beaten with a tablespoon of tomato catsup and plenty of paprika. 412. LETTUCE SALAD— HUNGARIAN Cut in dice several slices of fresh fat pork, or bacon, and fry until crisp. Drain and sprinkle over crisp lettuce leaves, mixed with French dressing. Strew with a tablespoon of finely chopped chives and serve. t/ 413. MOUSSE DE JAMBON— FRENCH Put through a meat chopper twice a pound of tender, boiled, lean ham. Rub through a sieve and season with a pinch of cayenne. Add a cup of white wine and a cup of rich soup jelly — chicken preferred. Fold in a cup of double cream, whipped until thick, and pour into a wret mould. Cover tightly and pack in equal quantities of crushed ice and salt for three hours. Turn out on a platter and garnish with lettuce. Tongue can be substituted for the ham.