Mince the meat and season well ; if the quantity is scant eke it out with a portion of bread crumbs, using bread which is only a few days old. For each cupful beat an egg* add X spoonful of gravy or milk and i tea- spoonful of melted butt✪ Cupped Hasher, and mix it with the meat. Butter the requisite number of cups, pack the meat in it, stand in a pan partly filled with hot water and bake in a hot oven for twenty minutes. Serve with a tomato or brown sauce. 81 24. — Ham Balls. Into a double boiler put J^ of a cupful of milk and 2 tablespoonfuls of fine dry bread crumbs; cook, stirring occasionally until it is a smooth paste. Add ^ of a cupful of finely-chopped cold boiled ham, i table- spoonful of finely-chopped parsley, 10 drops of onion juice and the beaten yolk of i egg✪ Ham Balls. Stir until thickened, then turn out and set aside until cold. Form into small balls, dip each one into slightly beaten egg (the white diluted with a teaspoonful of warm water may be used) and roll in fine dry crumbs. Place in a frying-basket and plunge into smoking- hot fat. When golden brown drain for a moment on unglazed paper, pile on a dish on a napkin and garnish with parsley. 25.— Potted Poultry Livers. Put the livers into a saucepan with J^ of a teaspoonful of salt, 2 cloves and ^ of a bay leaf for each pound. Cover with boiling water and simmer gently until very tender. Put aside until next day, chop the meat fine, then pound it to a pulp, moistening from time to time with a little of the liquor as may May. be necessary. Taste and add more season- ing if desired. Add for each pound of the meat ^ of a pound of butter✪ Potted Poultry Livers which has been melted and poured off free from sedi- ment. Beat well together, press into small jars and steam for an hour. When partly cooled pour over them ^ of an inch layer of melted butter and put away in a cold place. 26.~Steamed Fruit Roll. Short cake dough can be turned into quite a dainty dessert by rolling it out in a long sheet half an inch thick, spreading with a layer of marmalade, rolling up tightly, lay- ing on a plate, steaming for half an hour then placing in the oven long enough to dry off. In place of marmalade, fresh fruits with a sprinkling of sugar may be used in their season, or dried fruits such as stoned prunes or dates, cut figs or seeded raisins mixed with sugar and a pinch of cinnamon✪ Steamed Fruit Roll or a little chopped citron. With this fruit roll, a soft sauce should be served. 27.— Stuffed Egg Salad. Cook 6 eggs in boiling water for half an hour, chill and shell them. Cut in halves May. lengthwise and remove the yolks without breaking the whites. Mash the yolks to a smooth paste with 2 tablespoonfuls of mayon- naise; add 3 tablespoonfuls of potted or deviled ham, i teaspoonful of lemon juice, ^ of a teaspoonful of made mustard and a dash of cayenne✪ Stuffed Egg Salad. Refill the whites heaping them with the mixture. Arrange on lettuce leaves and serve with an extra dish of mayon- naise. 28. — Corn-starch Meringue. Scald I pint of milk, add 2 scant table- spoonfuls of corn-starch mixed to a smooth paste with cold milk, stir until smooth and thick, cover and cook for half an hour. Beat together the yolks of 3 eggs, 2 tablespoonfuls of sugar and ^ of a teaspoonful of salt ; add to the corn-starch and stir for five minutes ; then flavor and turn into a pudding dish. Cover with a meringue made by whipping the whites of the eggs to a stiff glossy froth with 3 tablespoonfuls of powdered sugar✪ Corn-starch Meringue; dust with a little more sugar and put into a moderate oven until pale brown. Serve cold. 84 sg. — Cream of Asparagus Soup. ✪ Cream of Asparagus Soup

AI-modernized reading of the original text

Mince the meat and season well ; if the quantity is scant eke it out with a portion of bread crumbs, using bread which is only a few days old. For each cupful beat an egg, add 1 spoonful of gravy or milk and i teaspoonful of melted butter, and mix it with the meat. Butter the requisite number of cups, pack the meat in it, stand in a pan partly filled with hot water and bake in a hot oven for twenty minutes. Serve with a tomato or brown sauce. 24. — Ham Balls. Into a double boiler put J^ of a cupful of milk and 2 tablespoonfuls of fine dry bread crumbs; cook, stirring occasionally until it is a smooth paste. Add ^ of a cupful of finely-chopped cold boiled ham, i tablespoonful of finely-chopped parsley, 10 drops of onion juice and the beaten yolk of i egg. Stir until thickened, then turn out and set aside until cold. Form into small balls, dip each one into slightly beaten egg (the white diluted with a teaspoonful of warm water may be used) and roll in fine dry crumbs. Place in a frying-basket and plunge into smokinghot fat. When golden brown drain for a moment on unglazed paper, pile on a dish on a napkin and garnish with parsley. 25.— Potted Poultry Livers. Put the livers into a saucepan with J^ of a teaspoonful of salt, 2 cloves and ^ of a bay leaf for each pound. Cover with boiling water and simmer gently until very tender. Put aside until next day, chop the meat fine, then pound it to a pulp, moistening from time to time with a little of the liquor as may May. be necessary. Taste and add more seasoning if desired. Add for each pound of the meat ^ of a pound of butter which has been melted and poured off free from sediment. Beat well together, press into small jars and steam for an hour. When partly cooled pour over them ^ of an inch layer of melted butter and put away in a cold place. 26.~Steamed Fruit Roll. Short cake dough can be turned into quite a dainty dessert by rolling it out in a long sheet half an inch thick, spreading with a layer of marmalade, rolling up tightly, laying on a plate, steaming for half an hour then placing in the oven long enough to dry off. In place of marmalade, fresh fruits with a sprinkling of sugar may be used in their season, or dried fruits such as stoned prunes or dates, cut figs or seeded raisins mixed with sugar and a pinch of cinnamon or a little chopped citron. With this fruit roll, a soft sauce should be served. 27.— Stuffed Egg Salad. Cook 6 eggs in boiling water for half an hour, chill and shell them. Cut in halves May. lengthwise and remove the yolks without breaking the whites. Mash the yolks to a smooth paste with 2 tablespoonfuls of mayonnaise; add 3 tablespoonfuls of potted or deviled ham, i teaspoonful of lemon juice, ^ of a teaspoonful of made mustard and a dash of cayenne. Refill the whites heaping them with the mixture. Arrange on lettuce leaves and serve with an extra dish of mayonnaise. 28. — Corn-starch Meringue. Scald I pint of milk, add 2 scant tablespoonfuls of corn-starch mixed to a smooth paste with cold milk, stir until smooth and thick, cover and cook for half an hour. Beat together the yolks of 3 eggs, 2 tablespoonfuls of sugar and ^ of a teaspoonful of salt ; add to the corn-starch and stir for five minutes ; then flavor and turn into a pudding dish. Cover with a meringue made by whipping the whites of the eggs to a stiff glossy froth with 3 tablespoonfuls of powdered sugar; dust with a little more sugar and put into a moderate oven until pale brown. Serve cold. sg. — Cream of Asparagus Soup.

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Cupped HashCupped HashHam BallsPotted Poultry LiversLobster PillauSteamed Fruit RollStuffed Egg SaladCorn-starch MeringueCream of Asparagus Soup

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