365 tasty dishes

21. — Fish Scallop. Where baked or steamed fish is left from dinner one way of utilizing it is in a scallop. Flake the fish after freeing it from skin and bone, and for each pint make a sauce with i^ cupfuls of milk and i heaping tablespoonful each of butter and flour. Put this into a deep dish in layers with the fish ; over the top sprinkle some buttered crumbs and bake in a hot oven until brown. 22.— Egg Timbales. Beat 8 eggs without separating, add i rounded teaspoonful of salt, ^ of a teaspoonful of white pepper, I tablespoonful of chopped parsley, i teaspoonful of onion juice and i^ pints of milk. Stir well together and fill small buttered timbale molds two-thirds full. Set the molds in a deep pan, partly fill the latter with boiling water, cover with buttered paper and place in a moderate oven until firm in the centre, which will take from ten to twenty minutes. Serve with tomato sauce. 23.— Rice Salad. To 2 cupfuls of cold boiled rice take i cupful of finely diced deep red beets and i cupful of chopped or cut celery. Do not mix together until just before serving, then combine with a French dressing and serve in cups made of blanched lettuce leaves. 24.— Almond Charlotte. Blanch and chop fine i large cupful of almonds. Melt 3 tablespoonfuls of sugar in a frying-pan — do not add any water — ^throw in the almonds and stir until browned, then turn out to cool and pound them quite fine. Put them in a double boiler with i^ cupfuls of milk and heat slowly to the scalding point. Beat together 3 egg yolks and ^ of a cupful of sugar, add some of the hot milk, mix and turn into the boiler, stirring until the mixture March^ begins to thicken. Add ^ of a box of gelatine which has been soaked in ^ of a cupful of cold water and stir until it is dissolved ; take from the fire, strain and set aside until beginning to cool and thicken. Add i pint of thick cream whipped to a solid froth, stir lightly until mixed, then turn into a fancy serving dish or into individual molds. 25. — Rice Sponge. Rice sponge needs }^ of a cupful of washed rice and ^ of a teaspoonful of salt cooked with I pint of milk in a double boiler until very soft. It is then rubbed through a sieve and mixed with i cupful of powdered sugar and I tablespoonful of lemon juice. Into this is folded the stiffly whipped whites of 8 eggs and the mixture is poured into a well buttered fancy border mold, set in a pan of warm water and baked in a moderate oven for half an hour. When cooled it is turned out on a serving dish and the centre filled with drained canned fruit. a6. — Orange and Cocoanut Pudding. Butter very thoroughly a tall crimpled mold, sprinkle the bottom and sides with March^ grated cocoanut, using the fresh nut rather than the desiccated article, if possible. Crumble rather fine a stale sponge or cup cake. Fill the mold almost to the top with alternate layers of cake, cocoanut and sliced or pulped oranges. Beat well 4 eggs, add i pint of milk, a pinch of salt and 3 tablespoonfuls of sugar. Baste this slowly over the mixture in the mold and let stand for ten or fifteen minutes that the cake may absorb the custard. Steam for from forty-five minutes to an hour, according to size, and garnish with sections of oranges and whipped cream. 27. — Deviled Cheese. This is prepared by placing in a saucepan ^ of a pound of grated or finely cut American cheese, ^ of a cupful of cream, i teaspoonful of butter, i slightly beaten egg, i tablespoonful of finely chopped mixed pickle, a high seasoning of salt and cayenne and yi of a teaspoonful of Worcestershire. Stir over hot water until the mixture is smooth and thick as custard then serve on buttered toast. March^ 28.— Nun's Toast.