Pan-Pacific cook book

Season the inside of six quail with pepper, salt and a good lump of butter. Place in an earthen jar, or casserole, and cover with pale, highly seasoned soup jelly and add two tablespoons of butter for each bird. Close the jar with a thick greased paper, tied tightly, and cook in a moderate oven for an hour. Do not uncover the jar until ready to serve. They will keep for several days. 421. RIPE OLIVE SALAD Prepare for this by putting some dice of bread in a mason jar with two or three dried red peppers, broken up, several days before. Take two cups of these crumbs, two of ripe olives and half a cup of young onions, sliced thin. Blend together with a cupful of mayonnaise and garnish with lettuce. Chopped pickle can be substituted for the onion. 422. RUSSIAN SALAD Have ready — boiled, drained, and chilled — a half cup each of green peas, string beans, asparagus tips, two artichoke hearts, a celery root, cut in cubes, a sliced pimiento, a few sprigs of cauliflower, and two sliced potatoes and a cit- ii8 SALADS AND COLD DISHES cumber, a boiled beet, and a cup each of shredded celery and cold chicken or veal. Mix all together and add a few fillets of anchovy, some ham, cut in dice, and two sliced hard eggs and some stoned olives. Soak two tablespoons of gelatine in two of tarragon vinegar and dissolve over hot water. Cool and beat it into a cup of very stiff mayonnaise ; then fold in half a cup of double cream, whipped stiff. Bind all of the ingredients' together with this and pour into a wet mould, or one lined with aspic, and place on ice to harden. Any of the vegetables can be omitted and others substituted for them. 423. SALPICON— CHILEAN Cut in small pieces a pint of cold veal, lamb or chicken ; add two sliced hard boiled eggs, a few leaves of mint, two teaspoons of finely chopped parsley, one of onion juice, and two heads of lettuce. Pour over all half a cupful of French dressing, toss until thoroughly mixed, and serve. 424. SAUER KRAUT SALAD— RUSSIAN / Place a pound of fresh sauer kraut in a colander and let the cold water run through it for several moments ; then stand aside to drip for an hour. Dress it with olive oil, paprika and a little sugar, and serve in a bowl garnished with lettuce. Serve with sandwiches of smoked goose breast. 425. TOMATO SALAD— EAST INDIAN Make cups of six round tomatoes by scooping out part of the center and place on ice to chill thoroughly. Add a little lemon juice and half a cup of whipped cream to a cup of curry sauce and partly freeze it. Stir in six minced anchovies, a dozen stoned olives, cut up, and half a cup of shrimps, and when the mixture is quite cold, but not hard, fill the tomatoes and place on a bed of watercress or lettuce. 426. TUNNY FISH SALAD— ITALIAN Line a salad bowl with crisp Romaine lettuce; mix a can of tunny, broken in bits, with three sliced hard boiled eggs and a few shredded lettuce leaves. Arrange in the bowl, mix with French dressing and serve. Cheese, Hot and Cold 427. ALMOND CREAM CHEESE Mash a cream cheese with enough thick cream to moisten, and beat until smooth. Mix with it half a cup of blanched almonds, chopped fine; add lightly a cup of whipped cream and chill. Turn out on a platter and garnish with spoonsful of mint jelly, or bar le due, and serve with lettuce salad.