365 tasty dishes

Canned lobster can now be had in glass jars and even the brands put up in tin are so carefully prepared that one need not fear to use them. Open the cans early in the day and turn out, cut into tiny bits with a silver knife and let stand in a cool place until needed. This aeration removes any tinny flavor which might possibly cling to the meat. Prepare a thick white sauce, using- 2 tablespoonfuls of butter and 2 tablespoonfuls of flour to each J^ pint of very rich milk and season with salt, pepper and a little lemon juice. Do not add the lobster until the last thing — just in time to have it get very hot through. Heat the pattie cases in the oven, fill with the lobster and serve. 17.— Pea Pudding, Pick over, wash and soak ij^ cupfuls of dried green peas over night. Put on in a kettle of cold water with i teaspoonful of salt and simmer slowly until very tender ; drain and rub through a sieve, then set aside until cold (the pot liquor can be used as stock for maigre soup). Season highly with salt May. and pepper, add 2 well-beaten eggs, turn into a floured pudding cloth, drop into salted boiling water and boil hard for an hour. Turn out on a heated dish and serve with butter. 18. — Squabs Parisienne. Clean the squabs, put in each 1/2 of a teaspoonful of butter and 2 chopped pimentos. Truss neatly, roast in a hot oven and serve on heart-shaped bread croutons. 19.— Potato Chowder. Pare and cut into dice 6 large potatoes ; chop fine i onion ; put }i of sl pound of fat ham or salt pork through the chopper. Cook the meat and onion slowly together in a saucepan until the latter begins to color. Add the potatoes, I tablespoonful of chopped parsley, ^ of a teaspoonful of salt and ^ of a teaspoonful white pepper and mix ; then add i pint of boiling water and stew gently until the potatoes are almost done. In the meantime make a sauce with 1 tablespoonful of butter, I heaping tablespoonful of flour and I pint of milk. Pour this into the first saucepan, add more salt and pepper as may be necessary and simmer for five minutes longer. ao. — Strawberry Dauphines. {A French Recipe,) Have ready i dozen pastry shells that have been baked and allowed to cool; fill with strawberry jam, or whole preserved strawberries. Whip I pint of rich cream with 3 tablespoonfuls of powdered sugar, and season with a few drops of orange extract. Pile this quite high on the pastry, and put one or two preserved or candied strawberries on the top. 21. — Shrimps a la Newburg. Open and pick over a can of shrimps, then let them stand for at least a couple of hours. Put into the chafing-dish 2 tablespoonfuls of butter and i tablespoonful of flour; light the lamp and slip the hot water pan underneath. When melted and mixed add >i of a cupful of cream, stir until it thickens, then add the shrimps, 3 tablespoonfuls of sherry and salt and pepper to taste. Simmer for two minutes, stir in 2 well-beaten eggs ; in half a minute extinguish the lamp and stir until the sauce is creamy, then serve. 32.— Rice Flour Blanc Mange. Measure 3 pints of milk. Take from it sufficient to mix 3/4 of 1/2 pound of rice flour to a thin paste and scald the remainder in a double boiler. Dissolve in the hot milk ^ of a cupful of sugar and }i of sl teaspoonful of salt ; add the rice flour paste and stir until smooth and thick. Cover and cook for fifteen minutes, stirring occasionally; then take from the fire, add any preferred flavoring and pour into wetted molds. Serve very cold with cream or a boiled custard. 23.— Cupped Hash.