365 tasty dishes

4.— Fruit Dumplings. A milk biscuit dough, with double the usual allowance of butter, will make good fruit dumplings. Roll the dough out quite thin, cut out the size of a coffee saucer, put a large spoonful of berries or drained stewed fruit in the centre, draw the dough up round it and pinch the edges tightly together. Put close together in a greased, shallow dish and steam for from thirty to forty minutes, then stand in the oven long enough to dry off. The sauce may be crushed fruit sweetened with powdered sugar, or a hard sauce into which some of the crushed fruit is beaten. 5.— Corn in Tomato Cups. Corn which is too old for serving on the cob is cut raw, seasoned, i tablespoonful of butter added to each pint and packed in August. tomatoes from which the centres have been scooped out. These are baked in a quick oven for half an hour. 6.— Nesselrode Pudding. Scald lyi pints of milk in a double boiler. Beat together the yolks of 5 eggs and ij^ cupfuls of granulated sugar, turn into the scalded milk and stir until thick as soft custard, then strain and set aside to cool. Open a small bottle of French chestnuts put up in vanilla syrup, pour oflf the syrup and add to the custard with i pint of cream and J4 of a cupful of pineapple syrup, then freeze. When frozen open the can and mix in ^ of a cupful of candied fruit and ^ of a cupful of sultana raisins which have been soaked in a little Maraschino for two hours, also the chestnuts cut in small pieces. Pack into a covered mold, bind with a strip of muslin dipped in melted butter and bury the mold in ice and salt for three hours before serving. 7.— Mock Terrapin. Cut into small dice sufficient cold boiled fresh beef tongue to measure i heaping cupful. Put into a saucepan with ^ of a cupful August. of strong chicken stock and ^ of a cupful of sheny, cover and simmer for ten minutes. Draw to one side of the fire, drop in i tablespoonful of flour rubbed to a paste with I tablespoonful of butter and stir until melted and thickened. Add ^ of a cupful of rich cream, salt and pepper to taste, i teaspoonful of lemon juice and the yolks of 2 hard-boiled eggs cut into quarters. Let simmer for two minutes, stir in the yolks of 2 raw eggs mixed with I tablespoonful of cream, take from the fire and add i more tablespoonful of sherry. 8.— Boiled Chicken Custard. In a double boiler put ^ of a cupful each of strained chicken stock (which should be of sufficient strength to jelly when cold) and ^ of a cupful of cream. Scald and pour over 2 well-beaten eggs. Add a pinch of salt, return to the double boiler and stir constantly until slightly thickened; strain and chill. 9.— Frozen Tomato Salad. Select a dozen large ripe tomatoes, cut into pieces, press them through a sieve Augusts and season highly with salt, pepper, a little tarragon vinegar and a few drops of onion juice. Put this mixture in the freezer and freeze as for a water ice. Take out the dasher, work down well in the can, repack the freezer and put in the cellar for a couple of hours. Grate or chop fine some English walnuts. Serve the frozen tomato on a bed of lettuce leaves and sprinkle thickly with the walnuts. Serve mayonnaise in a bowl. 10.— Compote of Cantaloupe. Choose 2 small spicy melons, open them, remove the seeds, cut in inch ribs and with a silver knife carefully remove the firm pulp. Make a syrup with i pound of sugar, i cupful of water and }i teaspoonful of arrowroot. Simmer until clear, lay in the melon strips, a few at a time, and simmer for five minutes. Transfer them to a compote dish arranging the strips so that they overlap one another, forming a crown. Boil down the syrup until very thick, take from the fire, add }i cupful of white wine, pour over the melon in the dish and serve ice cold. August 11.— Beef Goulasch.