365 tasty dishes

4. — Lobster Pillau. A pillau of lobster may be a novelty — it certainly is very good. Open a half pound can, turn out and let stand for an hour or two before using. Pick over and wash well ^ of a cupful of rice. Put into a saucepan with 2 tablespoonfuls of butter and cook slowly, stirring often until the grains are yellow. Add j4 of a teaspoonful of salt, J^ of a teaspoonful of pepper, the liquid drained June. from the lobster and i cupful of boiling water^ cover and cook gently, adding from time to time a little more boiling water but no more than the rice can absorb. Stir a little, and only with a fork, that the grains may not be broken. When the rice is tender add the cut lobster which has been sprinkled with I tablespoonful of lemon juice and i tablespoonful of butter, turn through carefully, cover and draw aside where it will keep very hot for ten minutes. 5.— Southern Fried Chicken. Clean and cut up 2 tender chickens. Remove the breastbones with a sharp knife, leaving two " fillets," and take out the necks, backbones and ends of wings for chicken broth. Wipe carefully with a clean cloth, roll in flour and place in a dripping-pan in which is a deep layer of very hot fat, using half lard and half nice drippings. Cover the pan closely, seasoning with pepper. Cook slowly in the oven from one hour to an hour and a half, turning once and salting when the chicken is a golden brown. When very tender and browned, place the chicken on a hot platter and make a gravy in the pan in June^ which it was fried, pouring oflf all fat, leaving only 2 tablespoonfuls in the pan; add 2 tablespoonfuls of flour, and gradually i cupful of milk and i cupful of cream. Pour gravy over the chicken and serve. 6. — White Pudding with Strawberries. A pudding made with corn-starch or gelatine can be molded in an oval form lined with lady fingers. When turned out it is prettily garnished with whole strawberries. 7. — Ham Canapes. Cut stale bakers' bread in thin slices and from these stamp out crescents and circles. Melt a little butter in a frying-pan, and when hot quickly fry the bread on both sides to a pale brown. Chop fine some cold-boiled lean ham, season with paprika and a very little French mustard. Moisten with a little sweet cream, and spread on the canapé. Sprinkle thickly with grated Swiss cheese, and place in a moderate oven until the cheese melts and begins to brown. Sprinkle with a little finely chopped parsley and hard-boiled egg white. June. 8. — Princess Pudding with Cherries. Cover I ounce of gelatine with J^ pint of cold water, let stand ten minutes, add i pint of boiling water, stir it well, then add i cupful of granulated sugar, the strained juice of 2 lemons, and set aside to cool. When it begins to cool, whip, and as it stiffens add the whites of 2 eggs beaten to a stiff froth, and y^ pint of cherries, stoned and cut in half. Turn into a mold, cover and pack in ice. When about to serve, unmold, and pour about it a custard made of the yolks of the eggs, ^ pint of milk, 2 tablespoonfuls of sugar, and i teaspoonful of almond extract. 9. — Bretonne Puree. To make Bretonne purée, thinly slice 4 large onions, cover with boiling water and let stand for ten minutes, then drain and put into a stewpan with J^ a teaspoonful of salt, ^ of a teaspoonful of pepper, 2 tablespoonfuls of butter and i tablespoonful of sugar ; shake and cook slowly until glazed and browned. Add i pint of rich brown stock or sauce and i pint of water, and simmer for thirty minutes. Press through a sieve, return to the fire and thicken slightly, adding soning if necessary. 10. — Strawberry Salad.