Table Talk's illustrated cook book

Cook together in a saucepan one tablespoonful of butter and two tablespoonfuls of flour, add one-half of a cupful of milk and stir to make a thick, smooth paste. Season with salt, pepper, a few drops of onion juice, add one tablespoonful of cream and one cupful of finely chopped, cooked chicken ; cook for a moment longer and set aside until cold. Roll out scraps of puffé paste in a very thin sheet and cut in pieces three by four inches. Mold the chicken mixture in rolls as thick as the little finger and three inches long. Enclose each in a piece of the paste, wetting the edges and ends and pressing them together so that they will not become fat-soaked in the cooking. Dip each into slightly beaten egg and roll in fine crumbs. Have a deep saucepan partly filled with smoking hot fat. Immerse two or three at a time in the fat, and draw the saucepan back a little so that the rissoles will cook golden brown in four minutes. Reheat the fat each time that more are cooked. CHEESE SOUFFLE. Mix together over the fire one tablespoonful of butter, one and a half tablespoonfuls of flour, one-half of a teaspoonful of salt and a dash of cayenne. Add one-half of a cupful of scalded milk stirring until smooth and thick. Add one-quarter of a cupful of grated cheese, stir and take from the fire. Add the well beaten yolks of three eggs, cover and set aside until cool. Whip the whites of the eggs to a stiff dry froth, cut and fold carefully into the mixture, turn into a buttered baking dish and bake for about twenty minutes in a moderate oven. PLANKED STEAK WITH VEGETABLES SERVED AS GARNISH. PLANKED STEAK. Use a well-seasoned hardwood plank, oval in shape and from one and a half to two inches thick. Prepare about three pints of hot mashed potato well seasoned and slightly softened with melted butter and hot milk. Put this in a pastry tube with a large rose end and press it round the edge of the plank, heaping it up in rosettes and making an encircling wall. Lightly dabble the top with beaten egg yolk and place in a hot oven to color a little. In the meantime broil a fine thick steak and have ready one or more varieties of hot cooked vegetables — peas, white turnips, carrots, etc., diced or cut in fancy shapes — and a good brown or mushroom sauce. Transfer the plank from oven to a serving platter or tray, lay the steak carefully in the center, garnish with little heaps of the various vegetables and over it pour a few spoonfuls of the sauce : then send at once to the table. ROAST LEG OF MUTTON. LAID ON A PLATTER ON A BED OF BOILED RED KIDNEY BEANS AND GARNISHED WITH PARSLEY. ROAST MUTTON, BRETON STYLE. The Breton way of serving roast mutton is to push a clove of garlic into the knuckle end of the leg and to serve with it a garnish of red beans. The beans are soaked and slowly boiled until tender then drained and turned into the pan with the meat an hour before the latter is done. Or, after draining, the beans are lightly fried in a little dripping and chopped onion and heaped round the meat as it is ready for serving. FORE QUARTER LAMB ROAST — ^turnip croquettes and bunch of mint as garnish. LAMB CUTLETS AND MINT JELLY. CUTLETS, CRUMBED, EGGED AND FRIED. THEN GARNISHED WITH MINT FOLIAGE, IS A DELICIOUS WAY TO SERVE COLD ROASTED LAMB; MINT JELLIES AM SERVED IN PLACE OF MINT SAUCE. CROWN OF LAMB. TWO RACKS OF LAMB, FROM SEVEN TO ELEVEN RIBS IN EACH ARE REQUIRED; COVER EXPOSED RIBS WITH THICK STRIPS OF PORK FAT, WHEN BAKING. SERVE WITH A BUNCH OF PARSLEY IN CENTER AND LATTICED POTATOES (steamed) AROUND THE BASE. BEEF LOAF OR CANNELON GARNISHED WITH MASHED POTATO ROSES. RECIPE OPPOSITE PAGE. HAM COOKED IN CIDER.