365 tasty dishes

Break ^ of a pound of macaroni in pieces and boil in plenty of salted water until almost done, then drain ; rinse in cold water and drain again. In the meantime chop fine 2 large white onions and cook them slowly in a tablespoonfuls of butter. When goldenbrown, add I dessertspoonful of curry powder and i heaping tablespoonful of flour ; Matcfu stir and brown. Add ^ of a cupful of chopped tart apple, i teaspoonful of sugar and i^ cupfuls of hot mUk, and stir until smoothly thickened. Season to taste with salt and pepper and simmer for ten minutes, then add the drained macaroni. Simmer for fifteen minutes longer and serve, garnished with sippets of fried bread. 10. — Chicken Terrapin. Cut into rather coarse dice sufficient cold roast or boiled chicken to measure i pint. Put I tablespoonful of butter and i tablespoonful of flour in a saucepan over the fire and stir occasionally until nicely browned ; gradually add i cupful of thin cream or rich milk and stir until smooth and thick, giving a pale coffee-colored sauce. Add the chicken and, when the latter is heated through, 3 hard-boiled eggs cut into quarters, 3 tablespoonfuls of sherry, and salt and pepper to season. Take from the fire and garnish with olives or pimentos. II. — ^Tomato Toast. Stew yi of SL can of tomatoes, i clove, a sprig of parsley, a slice of onion, ^ of a March^ cupful of water and salt and pepper to taste for twenty minutes then press through a sieve. Return to the fire, thicken with I scant tablespoonful of corn-starch or i tablespoonful of flour dissolved in a little cold water and simmer for five minutes. Have ready a number of slices of toasted bread. Spread on a platter, pour the tomato over them, cover for a moment or set in a cool oven that the toast may soak and swell, then serve. Nice for lunch or a hot supper. 12. — Curried Salmon. Put in a saucepan i tablespoonful of butter and I tablespoonful of chopped onion and cook slowly together till the onion changes color. Add i tablespoonful of flour and i teaspoonful of curry powder, mix with the butter, then add J^ of a pint of milk. When smooth add more seasoning if liked, draw to one side and simmer ten minutes. Add i pound of salmon (canned or boiled) freed from bones and skin and broken in good sized pieces. Gently cook fifteen minutes longer and serve with boiled rice in a separate dish. March^ 13. — Farina Balls. Four tablespoonfuls of farina are to be cooked in a double boiler with i pint of milk until tender. Season with salt, pepper and i teaspoonful of onion juice, add i teaspoonful of butter, i well-beaten egg and i tablespoonful of chopped parsley, turn out on a buttered dish and let stand until cold. Form into small balls, dip into egg, roll in crumbs and fry brown in smoking-hot fat. 14. — Veal Kidney Omelet. Remove the fat and tubes from a veal kidney and chop it fine. Place in a frying-pan with I tablespoonful of butter, ^ of a teaspoonful of salt and a dash of pepper, and shake over a hot fire until the meat is a golden brown ; then draw off to one side where it will keep hot. Beat 4 eggs without separating, add i tablespoonful of warm water. Heat i teaspoonful of butter in a clean frying-pan. When very hot pour in the eggs and shake and stir over the hottest part of the fire until the mixture begins to set. Draw back a little that the omelet may set without burning, turn the cooked kidney over the centre, fold up and serve on a hot platter. Hardin