The Raleigh cook book

Roll into balls, place in a buttered tin, put a small piece of butter on each and bake, or roll in egg and crumbs and fry. These may be varied by hollowing the ball, filling with cold chopped meat or cooked green peas. Season, cover the end and bake. Escalloped Meats in Ramekins.—Cold cooked pork, veal, fish, oysters or fowl may be chopped fine and served in ramekins or pattyshells. Layers of grated bread crumbs alternate with the meat, and bits of butter and seasoning are added. The bread crumbs and butter are on top. Place in the oven and bake quickly. Creamed Meats in Ramekins.—Any cold cooked meats, chopped fine and mixed with white sauce, can be used as a filling for ramekins or patty shells. Season to taste, cover with grated bread crumbs and brown. Creamed vegetables can be prepared and served in the same manner. Patties or Shells.—Roll out a nice puff paste thin; cut out with a glass or cookie cutter, and with a smaller glass or cutter cut out the center of two out of three; lay the two rings on the third and bake immediately. Shells may also be made by lining patty-pans wit nice pastry and baking quickly. These shells may be used in serving in the place of ramekins, and can be filled with escalloped meats, creamed meats, creamed vegetables, green peas, ete. The shells should be heated and the meat or filling hot when put into them. Put in the stove; the bread crumbs, when used on top, will brown in a few minutes. d Sweet fillings can also be used, and even a little custard or jelly, covered with meringue and slightly browned, makes a dainty sweet. SOUFFLES. Meat Souffle—An appetizing way to utilize cold meat. Melt two tablespoons butter in a saucepan, add two tablespoons of flour, half a teaspoon of salt, two dashes of white pepper, and gradually one pint of milk, stirring steadily. When boiling, after milk has been added, stir in half a cup of stale bread crumbs, one tablespoon chopped parsley, and half a teaspoon onion juice. Remove from fire and stir in one pint of cold meat chopped fine and the yolks of three eggs well beaten. Then fold in the whites of three eggs beaten to a stiff froth. Pour the mixture into a buttered pudding-dish and bake in a moderate oven in a dish of hot water about twenty-five minutes. Serve immediately with tomato or mushroom sauce. Salmon Souffle.—1 can salmon; 2 tablespoons butter; 1 pint milk; 3 eggs; 1 cup stale bread crumbs; 1 teaspoon chopped parsley; few drops onion juice. ENTREES. 21 Make a white sauce of the butter, flour, milk, salt and pepper. Add one cup stale bread crumbs, onion juice, parsley, and the salmon freed from skin and bones, and rubbed fine with a silver fork. Beat the ingredients together thoroughly, then beat in the beaten yolks of the eggs, and lastly fold in the whites, beaten stiff. Turn the mixture into a buttered baking-dish (or ramekins); bake in a moderate oven (the dish may be placed in hot water or not) about twenty-five minutes. Serve at once, either with or without sauce. Cheese Soufile. cayenne pepper. Beat the whites and yolks separately. Toss lightly together and add with little stirring the cheese, salt and pepper. Bake immediately in ramekins and serve at once with toasted crackers. 5 eggs; 1 cup cheese; 2 saltspoons salt; dash of FRITTERS. Plain Fritter Batter.—1 cup flour; % teaspoon Royal Baking Powder; 1 cup milk; % teaspoon salt; 1 or 2 eggs. sift dry ingredients together; add beaten eggs and milk. Beat well. Apple Fritters.—4 large sound apples; 2 tablespoons sugar; 1 teaspoon extract of nutmeg. Peel, core and cut into slices, or chop fine, then dip the slices or stir the chopped apple into the plain batter and fry a light brown in hot lard. Drain and serve with or without sifted sugar over them.