365 tasty dishes

Use for this large firm berries which have been hulled, washed and drained. Arrange washed and dried lettuce leaves on a platter so as to form small cups and fill each cup with the berries. Sprinkle them with a few drops of lemon juice, pour over the berries in each cup i teaspoonful of rather thin mayonnaise (made with lemon juice in place of vinegar), garnish the dish with strawberry leaves and send to the table. II.— French Giblet Stew. Wash the giblets, neck and pinions of a fowl, put into a saucepan with i quart of cold water, bring to the boiling point and simmer for an hour. Take out and chop the liver, heart and gizzard, return to the saucepan with I cupful of finely-diced potato, i diced cucumber and 2 tablespoonfuls of finely-chopped onion. Simmer for half an hour longer, remove neck and pinions, take off the meat on them and return to the soup. June. Season well with salt and pepper, add x tablespoonful of flour rubbed to a paste with I tablespoonful of butter and stir until slightly thickened. Take from the fire, add I tablespoonful of chopped parsley and the well-beaten yolks of 2 eggs and serve. 12. — Strawberry Sago. Strawberry sago calls for J^ a cupful of sago which is cooked in i quart of water or milk until transparent. A pinch of salt is added with ^ of a cupful of sugar, and when dissolved, i pint of berries stirred in and cooked for a moment before taking from the fire. 13. — Clams a la Bechamel. Put I heaping tablespoonful of butter and 1 tablespoonful of finely chopped onion in a stewpan and cook until the onion changes color. Add i heaping tablespoonful of flour and, when mixed, i cupful of milk and y^ of a cupful of clam juice. Stir until thick, add 2 dozen finely chopped clams, cover and cook for ten minutes. Pour in i beaten egg, remove from the fire, stir a moment longer, then serve. June. 14. — Shrimps a la Creole. Pick over and wash the shrimps. In the chafing-dish put i heaping tablespoonful of butter and 2 tablespoonfuls of chopped green pepper and cook for three minutes; add i teaspoonful of chopped onion and cook until the onion begins to brown. Add i cupful of tomato pulp and ^ cupful of very rich beef stock. When boiling, add the shrimps, season to taste and simmer for five minutes. 15.— Potato Cherry Pudding. To I pint of cold mashed potatoes add i pound of flour, a piece of butter the size of ^^ egg, I teaspoonful of salt, ^ of a teaspoonful of ginger, i egg and sufficient milk to kneed this to a stiff dough. Roll and spread thickly with stoned sour cherries, sprinkle over liberally with sugar, mold in the shape of a dumpling, tie a well-floured cloth loosely around it and boil two hours. Serve with sweet sauce. x6. — Franconia Potatoes. For franconia potatoes to serve with roast beef peel and parboil the potatoes for five minutes, then drain and lay in the pan with June. the roast an hour before it is to be taken from the oven. 17. — Cherry Fritters. Remove the stems and stones from some ripe cherries. Roll them in the white of an egg, beaten with i tablespoonful of water ; then in chopped blanched almonds; dip them one by one in a thick fritter batter, arrange in a frying-basket and plunge into very hot fat. When brown, remove, drain on blotting paper and serve on a folded napkin. Pass toasted wafers with the fritters. 18. — Cheese Straws.