365 tasty dishes

Line a deep earthen fire dish with the very best puff pastry. Fill it with sliced bananas, March. sugar and orange juice. Sift a dessertspoonful of corn-starch over the top and bake until a light brown. Cover with meringue flavored with orange juice. 3. — Spinach Souffle. Take one large cupful of freshly-cooked spinach and put through the food chopper, using a fine cutter, then rub through a sieve. Beat into this the yolks of 3 raw eggs, ^ of a teaspoonful of salt, a dash of pepper and a few drops of onion juice. Fold in lightly 2 tablespoonfuls of whipped cream and the whites of the eggs beaten to a stiff, dry froth. Fill greased cups or souffle dishes two-thirds full and bake in a moderate oven for from ten to fifteen minutes, according to size. Serve immediately, as it soon falls. 4.— Potatoes Gruyere. Allow I large potato for each person. Wash and bake in a hot oven, then open and scoop into a heated bowl. Mash, and for each potato add J^ of a teaspoonful of butter, I large tablespoonful of gruyere (Swiss) cheese grated, salt and pepper to taste, and the stiffly-whipped whites of 3 eggs for ^ dozen potatoes. Beat well, turn into a pastry bag and press out in heaps on a buttered pan. Brush with beaten egg yolk and brown in a quick oven. 5. — Crown of Pork. A crown of pork is made by putting together the ribs of one side of an entire animal so as to form a hollow circle, the rib bones, carefully scraped, pointing upward and outward, and the back bone notched between each two ribs to allow proper shaping. It is well to wrap and tie greased paper around the end of each rib bone, to prevent charring. As pork needs to be thoroughly done, from twenty to twenty-five minutes should be allowed to the pound in roasting. 6. — Curried Potatoes. Eight cold boiled potatoes are diced. In a frying-pan a tablespoonful of chopped onion is slowly cooked in a tablespoonfuls of butter until it begins to color. The potatoes are then added, salt, pepper and I scant teaspoonful of curry powder March sprinkled over them and, when well mixed, )^ of a cupful of good stock and i tablespoonful of lemon juice should be poured in. The potatoes should be carefully tossed and cooked until all the liquid is absorbed then they are dished and sprinkled with a little chopped parsley. 7. — Rice Boulettes. Pick over and wash ^ of a cupful of rice. Put it into a double boiler with ^ of a cupful of chicken or veal stock and cook until the liquid is absorbed. In the meantime cook together for twenty minutes )^ of a can of tomatoes, ^ of a small onion, i sprig of parsley, 2 cloves, i dozen peppercorns and I teaspoonful of sugar, then rub through a sieve. Add this to the rice and continue cooking until it is very tender and the tomatoes are about absorbed. Take the rice from the fire, add i beaten egg, J4 of a teaspoonful of salt, a dash of cayenne, i tablespoonful of butter and 2 tablespoonfuls of grated cheese. Stir until these ingredients are well mixed in, then spread on a buttered platter and set aside. When cold form into balls about an inch and a half in diameter, dip into beaten egg, roll in fine bread crumbs and fry golden brown in smoking hot fat. 8.— Crusts With Foie Gras. Cut the desired number of round slices of bread; have them an inch thick and a little larger than a silver dollar piece. Scoop out the centres sufficiently to receive a dessert spoonful of foie gras, and fry these crusts a delicate brown in hot butter. To prepare the foie gras, cut some in small dice ; to 2 tablespoonfuls, add i tablespoonful of chopped truffles and 3 tablespoonfuls of Madeira. Let this become hot, fill the crusts, place a stuffed olive on top and serve. g. — Curried MacaronL