365 tasty dishes

Roll some puff paste out very thin. Sprinkle it with dry grated cheese (Parmesan preferred to any other kind), dust with a few grains of cayenne pepper, roll over and over in flat folds, and roll out again very thin. Sprinkle again with cheese and roll and fold as before, repeat this three times. Cut with a pastry jagger or sharp knife into strips four inches long. Sprinkle again with cheese, put one inch apart in a flat pan and bake in a rather hot oven until a light brown. Lift off on unglazed paper and let stand until June. cold. When cold tie ten or twelve loosely together with baby ribbon and place at each person's plate at table. 19. — Duchesse Toast. Prepare a batter with i cupful of milk, i well-beaten egg, ^ of a cupful of sugar, fi of a cupful of flour, 2 teaspoonfuls of melted butter. Cut stale bread into fingers four inches long, one inch wide and one-half inch thick. Drop them into the batter, leaving them in it long enough to become soft without breaking. Fry brown in a little hot butter, dust each with powdered sugar and serve with I spoonful of jelly on top. 20.— Rice Pillau. Take the water in which a ham or chicken has been boiled and skim off the fat. Wash the rice thoroughly in several waters and drain. Have the pot liquor boiling hard, throw in the rice and boil rapidly until half done. Drain off part of the liquor, leaving enough to finish cooking without burning the rice, add ^ dozen whole allspice and liberal dashes of black pepper, cover closely and cook gently until the liquid is absorbed and June. the rice is tender. Serve with the boiled meat. 21, — Strawberry Pudding. Make a corn-starch pudding with the yolks of 3 eggs, 2 tablespoonfuls of corn-starch, 4 tablespoonfuls of sugar, and i quart of milk. Flavor with lemon. When it is partly cool, stir in very gently i quart of fine sweet strawberries, and turn into a mold. Put on ice until firm. Just before serving, turn it into a glass dish and cover with fine ripe strawberries. Make a meringue with the whites of the eggs and 4 tablespoonfuls of powdered sugar, and spread over the pudding. Serve very cold. This is delicious on a hot day. 22. — Chicken Liver Timbales. Three-quarters cupful cooked chicken liver, }i cupful boiled rice, whites of 3 eggs, yolk of I egg, ^ cupful of cream, .1 teaspoonful lemon juice, i teaspoonful chopped parsley, yi teaspoonful onion juice, }i teaspoonful salt, ^ teaspoonful grated nutmeg, }i teaspoonful white pepper. Chop the liver very fine and press the rice through a ricer June^ or a sieve ; then stir both together thoroughly. Add all the other ingredients, with the exception of the whites of eggs. Mix well, then fold in lightly the whites, which have been beaten very stiff. Fill greased timbale molds, set in pan of hot water and bake about fifteen minutes, or until firm. Turn out carefully and serve hot with sauce supreme. 23. — Cherry Bread. When cherries are plentiful an easily made dessert, called cherry bread, will be liked for either luncheon or dinner. Butter thick slices of stale bread and arrange a layer on a platter or in a deep glass serving dish. Stew the cherries and sweeten them to taste. Pour a portion of the hot fruit and juice over the bread, add another layer of bread and fruit, and so on until the fruit is all used; there should be sufficient liquid to thoroughly soak the bread. Serve very cold with cream. Other berries may be used in the same way. 24.— ■Marrow Toast. Purchase a long marrow bone, have the butcher split it and remove the marrow. Cut this into inch pieces and wash in very cold June.