365 tasty dishes

Have ready i }i cupfuls of tomato sauce well sea3oned with onion and herbs. Place the prepared sweetbreads in a deep dish, pour over them one-third of the sauce, cover closely and cook in a moderate oven for from fifty minutes to an hour, according to thickness. Serve with the remainder of the sauce. Januasy. 15. — Roast Saddle of Venison. Wipe the meat off with a damp cloth, rub thoroughly with slightly salted melted butter, and wrap in a large sheet of buttered paper. A covered roaster is best. Place the meat on the rack, pour j^ cupful of boiling water in the bottom of the pan, cover and roast in a quick oven, allowing twenty minutes to the pound. Forty minutes before it is to be dished, remove cover and paper, and baste with a mixture of equal parts of melted butter and currant jelly. Repeat the basting at intervals of ten minutes until done. Transfer to a hot platter. Strain the drippings into a saucepan, add J^ of a pint of boiling water, a dash of salt, cayenne and nutmeg, and 2 tablespoonfuls each of butter and currant jelly. Heat and boil up once, then send to the table in a gravy boat. 16. — ^Meat Turn-overs. For meat turn-overs prepare a rich biscuit crust. Roll out quite thin and cut into circles the size of a coffee saucer. Chop the meat very fine, moisten it with a little gravy or tomato catsup and season well. Put a January. spoonful on each circle, fold over the dough and pinch the edges closely together. They may either be baked in a hot oven or fried in deep smoking-hot fat. i7«— Toasted Smoked Halibut Cut the halibut into quarter inch slices, lay on a platter, sprinkle with lemon juice and let stand for an hour, then dip each slice into melted butter, dust with a little pepper and toast over a clear fire. Serve garnished with sliced or quartered lemons. x8. — Southerland Pudding. Put I cupful of sifted flour into a bowl and add gradually 2 cupfuls of milk. Strain, add >^ of a teaspoonful of salt and 6 slightly beaten eggs. Fill deep, well-greased muffin cups two-thirds full and bake in a moderate oven until well puffed up and brown — about thirty-five minutes. Serve at once with a liquid sauce. 19.— Deviled Toast Trim the crust from i dozen thin slices of stale brown or white bread, dry and toast to Januaiy. a golden brown. Prepare a mixture of soft butter, a little made mustard and cayenne in proportions to suit the taste, and with this spread the bread, then Set in a warm oven for a few moments. Make a sauce with i tablespoonful of butter, i}i tablespoonfuls of flour, and i pint of milk. Add ^ of a teaspoonful of salt and 2 tablespoonfuls of beef extract. Stir until the latter is thoroughly blended with the sauce. Dip in it each slice of the hot toast, arrange on a heated platter and pour the remainder of the sauce over all. 20. — Creole Kedgeree. One cupful of cold broiled or steamed fish freed from skin and bones (cod, halibut or any firm fleshed fish will do), i cupful of boiled rice, i hard boiled egg cut fine, yi of a teaspoonful of salt, i tablespoonful of finely chopped green pepper, i tablespoonful of butter, 4 tablespoonfuls of stock. Cook the chopped pepper in the butter for three minutes, add the other ingredients, stir and cook for five minutes, then serve on slices of buttered toast. Januasy^ 21. — Stewed Figs. Put into an enameled stewpan 4 ounces of granulated sugar, the rind of i lemon and i pint of cold water. When the sugar is dissolved add I pound of fine figs, and stew upon a slow fire from two to two and a-half hours. When the figs are perfectly tender, add I glass of sherry wine and the juice of i lemon. Serve when cold. 22. — Indian Meal Mush.