365 tasty dishes

& — Beef Cannelon. For each pound of chopped lean beef, allow I teaspoonful of salt, ^ of a teaspoonful of pepper, i teaspoonful of lemon juice, ^ of a teaspoonful of onion juice, 3 tablespoonfuls of fine bread crumbs, i tablespoonful of finely-chopped parsley, i well-beaten egg, and 1 tablespoonful of melted butter or dripping. Mix well together, mold into a loaf, and place on a greased pan. Over the top lay 2 thin slices of fat salt pork and bake in a quick oven, from thirty to forty minutes. Serve with a brown or a tomato sauce. 9. — Com Fritters. Score each ear down the rows with a sharp knife, then with the back of the blade press out all the pulp ; in this way the indigestible hulls are rejected. Measure and to 1 pint of this pulp add salt and pepper to give a very high seasoning, 3 well-beaten eggs, and sufficient sifted flour to make a thick drop batter, the amount depending on the milkiness of the com. Drop by small spoonfuls in a kettle of smoking hot fat and cook like doughnuts. Or fry in a little fat in a frying pan, turning when browned on one side. Serve very hot. 10.— Veal Loaf. Put 2 pounds of lean veal through a chopper, add 2 tablespoonfuls of finely-chopped parsley, J^ of a cupful of fine stale bread crumbs, i^ teaspoonfuls of salt, ^ of a teaspoonful of pepper, 2 teaspoonfuls of lemon juice or vinegar, i teaspoonful of onion juice, 2 tablespoonfuls of melted butter and i wellbeaten egg. Work thoroughly together, mold into a loaf, and lay on a greased pan. Bake in a hot oven for one hour basting a number of times with butter and water ; or the top of the loaf may be covered with thin slices of fat salt pork. July. 11.— Spiced Chicken Liver or Giblets. Two cupfuls of cooked chicken liver or giblets, I cupful of stale bread crumbs, i cupful of stock, 2 eggs, I yi tablespoonfuls of lemon juice, I tablespoonful of butter, yi tablespoonful of onion juice, ^ tablespoonful of chopped parsley, i teaspoonful of salt, ^ teaspoonful of pepper, }^ teaspoonful of ground cinnamon, ^ teaspoonful of grated nutmeg, ^ teaspoonful of ground cloves. Chop the livers or giblets very fine, melt the butter and beat the eggs until thick. Mix all the ingredients thoroughly, pack into greased molds, cover and steam one hour. Turn out while hot. Serve cold, cut into thin slices, and garnished with lemon. It will keep for a week in the refrigerator. 12.— Smothered Cucumbers. Use rather old cucumbers. Pare and cut lengthwise into quarters. Scrape out the seeds and cut into inch lengths. Measure and for each pint allow i large tablespoonful of butter, scant ^ of a teaspoonful of salt and a good seasoning of paprika or white pepper. Put into a saucepan with a tightly-fitting cover and shake over a very hot fire for five July. minutes, then draw to the side of the fire and cook slowly for fifteen minutes, by which time they should be tender. These are good as a garnish for roast lamb, but may also be served as a vegetable. 13.— Chicken Croquettes. For chicken croquettes take i J^ cupfuls of chopped chicken, i teaspoonful of lemon juice, a dash of celery salt and paprika, i teaspoonful of finely-shredded parsley, a few drops of onion juice, and ^ a teaspoonful of salt. Blend the dry ingredients well and mix with the white sauce. This recipe applies to white meat of the fowl, if dark meat entirely is used add about 2 tablespoonfuls more milk to the sauce, as dark meat is dry and absorbs more moisture. Cool, roll, crumb and fi-y. Serve on a platter surrounded by green peas. 14.— Clams Browned and Creamed. Chop fine 2 strings of soft shell clams after washing them. melt 1 large tablespoonful of butter in a frying-pan, add the clams and stir frequently until they are nicely browned. Keep well broken with a spoon. July.