365 tasty dishes

2z. — Tomato Fricassee. Cook together ^ can of tomatoes, i tablespoonful of butter and a high seasoning of pepper and salt. When the tomatoes are very soft add a pinch of baking soda. When the foam passes off add 3 beaten eggs, stir and take from the fire as soon as they begin to thicken. 22.— Sweet Potato Boulettes. Sweet potatoes need only the addition of salt and pepper and i tablespoonful of butter to each pint, mixing while hot. They can be molded at once into small balls or boulettes and when fried in deep fat should be drained for a moment on unglazed paper then piled, cannon-ball fiaishion, on a napkin and garnished with sprigs of parsley. September 23. — Peach Roll. A milk biscuit dough — using 2 tablespoonfuls of shortening to the pint of flour — is made for peach roll. The peaches (canned or stewed) are chopped, spread on the dough, dusted with flour and sugar, rolled up and steamed. The peach syrup, slightly thickened with arrowroot or corn-starch, makes a good hot sauce. 24. — Curried Apples. A novelty to serve with cold meats is curried apples. Select i dozen large, tart apples, wipe and core them and place in a baking dish. Cream together ^ of a cupful of butter and i cupful of brown sugar, beat in i tablespoonful of vinegar and i teaspoonful of curry powder. Fill the holes with this mixture and bake in a quick oven. Serve when thoroughly chilled. 25. — Chops with Onion Purie. With lamb or mutton chops an onion pur6e is exceedingly good. Have at least i pint of white onions, peel and boil them until very soft, changing the water twice. Rub them September through a sieve, seasoning them well with salt, pepper and butter ; if too dry, they may be moistened with a little white sauce. Carrot and turnip purde can be prepared in the same way, and if desired for a first course, instead of serving with meat, the vegetables can be mixed with twice as much white sauce, giving a smooth, creamy soup. 26. — Baked Beets. Wash thoroughly some good-sized beets, being careful not to break the skin, and do not trim the tops off very close. Bake until when pinched they are soft all the way through. About one and a half to two hoturs is required for medium sized beets. Do not pierce with a fork, as the juice will boil out. When baked, peel (the skin is loose from the meat and readily comes off), slice and season with salt and pepper and butter. Beets prepared this way retain the sweetness which is lost, to a great extent, in boiling. 27. — Lyonnaise Carrots. New carrots after boiling are cut into thick slices and slowly fried in a little butter to which is added i teaspoonful of chopped September onion to i pint of carrots. In serving they are sprinkled with chopped parsley or celery tops. 28.— Stuffed Shoulder of Mutton. When buying a shoulder of mutton have the butcher bone it. Fill the cavity with a stuffing made of equal quantities of stale bread crumbs and chopped raw mutton, season highly with salt, pepper and onion juice and moisten with a little melted butter or beef fat (mutton is too tallowy). Roast, as usual, but baste with a mixture of 2 tablespoonfuls of butter and i cupful of water which has been boiled for five minutes with 6 cloves, a slice of onion and a pinch of celery seed. 29.— Sv^eet Potato Croquettes. Boil until tender, then skin and mash or put through a potato press. For each pint add I tablespoonful of butter, i teaspoonful of onion juice, salt and pepper to taste, and I tablespoonful of chopped parsley. Mix thoroughly together, form into croquettes and dip into beaten egg, then roll in fine bread crumbs. Fry in deep smoking hot fat, drain September for a moment on soft paper and pile on a serving dish, garnishing with parsley. 3a — Cauliflower Fritters.