365 tasty dishes

They should be rinsed in cold water and thoroughly dried on a towel, dipped into beaten eggs and rolled in fine, dry bread crumbs. The fat should be smoking hot and deep enough in the kettle to allow of complete immersion. They will be thoroughly cooked in three minutes. 14. — Banana Toast. For banana toast make a hot sauce with X pint of boiling water, i tablespoonful of September corn-starch, i tablespoonful of butter, }i of a cupful of sugar and ^ of a teaspoonful of salt. Boil until clear, add 4 bananas rubbed through a sieve, stir and boil a moment longer, then pour over thin crisp toast. 15.— Peach Sago. Wash ^ of a cupful of sago and let soak for several hours or over night. Drain, cover with i pint of boiling water and simmer gently until the sago is clear. Sweeten with j^ of a cupful of sugar, add a pinch of salt and pour over cut peaches arranged in a serving dish. Set aside and serve very cold with cream. Any fruit in season may be used, adding sugar according to the tartness of the fruit. 16. — Giblets a la Supreme. (/« the Chafing Dish.) Cut into inch pieces sufficient previously cooked giblets to measure i cupful. Melt I tablespoonful of butter in the dish, add the giblets, cover and stir occasionally until they begin to color. Add i tablespoonful of flour, stir until colored, then add i cupful September of the liquor and stir until thickened. Season with salt and pepper, boil hard for two minutes, add i dozen olives cut into strips and I tablespoonful of sherry and cook for a moment longer. 17. — Deviled Crabs. In a saucepan put i tablespoonful of flour, I tablespoonful of butter, ^ of a teaspoonful of salt and a dash of cayenne. Stir over the fire until melted and mixed, then gradually add ^ of a cupful of veal or chicken stock. Stir until thick and smooth, then add the beaten yolks of 2 eggs, 2 tablespoonfuls of sherry, 3 fresh mushrooms chopped, and I cupful of prepared crab meat. Stir for three minutes, then take from the fire, add I heaping teaspoonful of chopped parsley, more salt and pepper to season very highly and, if liked, a suspicion of made mustard. When cold fill the shells with the mixture, smoothing them off, rounding full. Sprinkle with fine, dry bread crumbs, slightly moistened with a little melted butter, and bake in a very hot oven until browned ; or dip into slightly-beaten egg, roll in fine crumbs and fry golden brown in deep, smoking hot fat September la.— Peach Delight. Pare and halve ripe, mellow peaches. Crack a few of the pits, remove and blanch the kernels. In a deep dish put two layers of the fruit, sprinkling each with sugar and a little flour. Put i tablespoonful of butter in bits over the top and add the kernels and I cupful of water. Prepare a rich biscuit crust, roll it out, trim it to shape and lay in the dish over the peaches. Bake and serve hot with sweet cream. ig. — Cracker and Cheese Pudding. Grate or cut fine )^ of a pound of good American cheese. Break )^ of a pound of soda crackers into pieces. Nearly fill a broad, shallow baking-dish with alternate layers of the crackers and cheese, slightly salting the crackers. Over the top put i scant teaspoonful of butter cut into bits. Just before putting into the oven, pour over sufficient cold milk to come up to the top of the crackers. Cover and place in a hot oven for fifteen minutes, then uncover and bake until well browned. 20.— Dutched Red Cabbage. Remove the outer leaves from a fine head of red cabbage and chop or shred, cover with cold water and let stand for an hour. Drain and for each quart allow i tablespoonful of butter, I heaping tablespoonful of finelychopped onion, ^ of a teaspoonful of salt, a pinch of mace and 2 tablespoonfuls of vinegar. Cover and cook slowly until tender, adding i teaspoonful of sugar when half done.