365 tasty dishes

Into the chafing dish put i scant half teaspoonful of salt, I level teaspoonful of paprika or a dash of cayenne and ^ of a teaspoonful of dry mustard. Moisten with 3 tablespoonfuls of ale. When steaming hot add I pound of good American cheese grated or cut fine. Stir constantly as the cheese begins to melt, moistening as necessary with more ale ; the exact quantity depends upon the kind of cheese used — probably not more than J^ a cupful will be needed altogether. Have ready some thin, crisp toast or some saltine wafers warmed in the oven. When the mixture in the chafing dish forms a smooth, creamy mass pour it over the toast or wafers and eat at once. 9. — Cottage Pie. Free the meat from gristle and too much fat and put through the chopper. Season highly with chopped onion, salt and red pep- January. per, adding, if liked, a few finely cut olives or a minced green or red pepper. Moisten well with gravy and put in a buttered baking dish. Boil and mash enough potatoes (or use cold mashed ones beaten up with a little warm milk) to make a thick cover over the meat. Dot the top with butter and bake in a hot oven. 10.— Little Puff Puddings. In a saucepan heat J^ pint of milk. When steaming drop into it 2 tablespoonfuls of flour blended to a paste with 2 tablespoonfuls of butter, and stir gently until it dissolves ; draw forward and continue stirring until the mixture is very thick and has boiled for about three minutes. Take from the fire, add 2 tablespoonfuls of sugar, a pinch of salt, 2 tablespoonfuls of sifted bread crumbs, a scant half teaspoonful of any desired flavoring and 2 eggs slightly beaten. Half fill buttered muffin pans and bake in a moderate oven. As a sauce for these puddings dissolve I scant tablespoonful of corn-starch and a pinch of salt in a little cold water, add i cupful of boiling water and cook and stir until January. thick and clear. Add ^ a cupful of straw berry or raspberry jelly or marmalade, and i teaspoonful of lemon juice \ simmer for five minutes, then take from the fire and add i teaspoonful of butter. II. — Veal Terrapin. Cut the veal into inch dice. In a saucepan brown well together i tablespoonful of butter and i tablespoonful of flour; add i cupful of thin cream or rich milk and stir until smooth and thick. This will give a smooth sauce of a pale coffee color. Add the veal and a good seasoning of salt and pepper and simmer for ten minutes. Then add 3 hard-boiled eggs coarsely chopped, J^ of a teaspoonful of lemon juice, cook five minutes longer, add 2 tablespoonfuls of sherry and take from the fire. Serve with a garnish of pim olas and quartered hard-boiled eggs. 12. — Timbale of Lamb. For a timbale made from cold lamb put the meat through the finest cutter of the chopper and pound until reduced to a pulp. Season it well, and to each cupful add i tablespoonful of chopped parsley and 2 well- Januaty^ beaten eggs, mix thoroughly, pack in a buttered mold and steam for forty-five niinutes. To serve with it prepare a cupful of white sauce. Just before taking from the fire add I tablespoonful of chopped parsley, i teaspoonful of lemon juice and the beaten yolks of 2 eggs mixed with i tablespoonful of cream or rich milk, and stir until slightly thickened. 13. — Nut and Cream Cheese Salad. Mash the cream cheese with a fork, season it with white pepper and add a very little thick cream — ^just enough to keep it from crumbling. Mold into small balls and press on one side of each ball the meat of half an English walnut. Arrange in lettuce nests and serve with French dressing. 14. — Braised Sweetbreads.