365 tasty dishes

Scald I cupful of milk, add i cupful of soft stale bread crumbs, i tablespoonful of butter, )^ of a teaspoonful of salt, a dash of cayenne and jj( of a pound of chopped cheese. Take from the fire, add the yolks Januaiy^ and whites of 3 eggs beaten separately, and bake twenty minutes in a buttered dish ; or stir in a chafing-dish until thickened then put out the light and serve at once. 3. — Vegetable Salad a la Mignonette. Cook together for twenty minutes ^ of a can of tomatoes, }^ of a cupful of water, yi of an onion cut fine, 2 cloves, ^ of a bay leaf, a sprig of parsley, ^ of a teaspoonful of salt and i dozen peppercorns. Soak ^ of a package of granulated gelatine in 6 tablespoonfuls of cold water. Taste to see that the tomato is well seasoned, add the gelatine, stir until dissolved, then press through a sieve. Add 2 tablespoonfuls of tarragon vinegar, pour into a border mould and set away to stiffen. Pare 2 good -sized potatoes, dice and boil in salted water until just tender. Cut fine )^ of a can of mushrooms. Rinse thoroughly, then drain i cupful of tiny canned peas. Cut fine sufficient blanched celery to measure ^ of a cup. Mix the vegetables, adding a liberal quantity of French dressing. Turn the jelly on a salad dish, fill the centre with the prepared vege- Januaiy. tables and sprinkle thickly with fresh mignonette pepper (whole peppers coarsely ground in a table pepper mill). 4. — Ramakins. Place in a saucepan over the fire ^ of a cupful of milk, ^ of a teaspoonful of salt, ^ of a teaspoonful of sugar, a dash of paprika or cayenne and i tablespoonful of butter. When it boils add 2 tablespoonfuls of dry flour and stir and beat until a smooth paste is formed. Continue stirring for five minutes, add 3 tablespoonfuls of grated cheese, the well-beaten yolks of 2 eggs and a second tablespoonful of butter, stir for a moment longer, then take from the fire, cover closely and set aside for twenty minutes. Whip the whites of 3 eggs to a stiff dry froth, cut carefully into the partly cooled mixture. Fill ramakin cases three-quarters full and bake in a very hot oven until puffed up and golden brown. 5. — Bananas a la West. Strip the peel from any number of bananas, being careful to remove all the fine bitter strings. Halve each crosswise, dip into January. sweetened lemon juice, then roll in finely chopped nuts — ^preferably almonds or English walnuts. Lay on a buttered pan and bake in a very hot oven until they can be easily pierced with a fork; this will take about twelve minutes. Serve hot or cold. 6. — Kalecanon. Kalecanon is the time-honored name for warmed-over cabbage and potatoes. The two vegetables are chopped fine, mixed together and highly seasoned. Some fat — preferably from corned beef or salt pork — is heated in a spider, the mixture turned in and cooked without stirring until smoking hot but not colored. 7. — Fricadelles. For each cupful of finely-chopped cold roast veal allow i rather thick slice of bread freed from crust, ^ of a tablespoonful of chopped parsley, salt and pepper to taste, a pinch of powdered thyme, a few drops of onion juice and 2 well-beaten eggs for 3 cupfuls of meat. Over the bread pour just sufficient hot milk to moisten it, mash and mix January^ with the meat and other ingredients. Form with the hands into small cakes and fry lightly in a pan in a little hot butter. Serve with any good brown sauce. 8.— Welsh Rarebit