365 tasty dishes

Boil a white head of cauliflower in salted water until tender. Set aside until cold, break into small branches. Have ready i cupful of bechamel sauce made with chicken stock and cream. While still hot add i teaspoonful of granulated gelatine soaked in 3 tablespoonfuls of cold water. Stir until dissolved then set aside until beginning to stiffen. Have ready i or more platters lightly brushed with melted butter. Dip each branch of cauliflower in the sauce until well coated, lay on the platter ; when all are so dipped set the platter aside until the sauce is thoroughly set. Prepare a fritter batter by mixing together the yolks of 2 eggs and ^ of a cupful of cold water, stir this into i cupful of flour mixed with ^ of a teaspoonful of salt and ^ of a teaspoonful of pepper. Add i tablespoonful of melted butter and beat hard, then cut in lightly the stiffly-whipped tgg whiles. This batter is improved if made a few hours before it is to be used. Dip each piece of September. cauliflower carefully in the batter so as not to remove the sauce coating. Drop, a few at a time, into a deep kettle half-filled with smoking-hot fat and fry golden brown. Serve at once, as an entrde or vegetable. OCTOBER, 1. — Caudle Cup. Add to 3 quarts of boiling water, i scant cupful of oatmeal, the grated rind and juice of 2 lemons, a large handful of raisins, ^ a teaspoonful of salt, 2 tablespoonfuls of powdered sugar, I cupful of sweet cider, J^ a grated nutmeg and yi a teaspoonful each of powdered cinnamon and allspice. Bring these ingredients slowly to the boiling point, and simmer gently for two hours; then strain through a purée sieve, adding a little more hot cider if too thick. When ready to serve, reheat and stir in the stiffly beaten whites of 3 eggs, allowing it to remain over the fire only a moment or two after the eggs are added. Pour immediately into a punch bowl and serve in caudle cups, adding a tablespoonful of sweetened whipped cream, flavored with nutmeg, to each portion. October a. — Pine Nut Apple Charlotte. Place a layer of thinly sliced apples in the bottom of a buttered baking dish, then a layer of buttered bread crumbs, followed by one of pine nuts; sprinkle with sugar and cinnamon. Add a squeeze of orange juice. Repeat until dish is full, the top layer of crumbs. Bake until brown and serve with thick cream. 3. — Irish Fritters. For Irish fritters chop fine 4 large onions, pour boiling water over them, let stand for ten minutes then drain. Cut the crust from a loaf of stale bread, soak for a few minutes in cold water, squeeze dry and crumble quite fine with the remainder of the loaf. Season highly with salt, pepper, powdered thyme or sage and marjoram, add the onions and 4 tablespoonfuls of melted suet or dripping, mix and make up in thin flat cakes, flouring well. Fry in a pan in hot dripping. 4.— Macaroni Timbale with Chicken Filling. The remnants of a chicken are freed from skin and fat, run through the chopper, October highly seasoned and moistened with stock or a tomato or cream sauce, and i beaten egg to each cupful of chicken. A plain mold is well buttered and lined with macaroni which has been boiled and kept in a bowl of cold water until needed then dried on a towel; the centre is filled with the prepared chicken, the top covered with macaroni and the whole steamed for an hour. A white or a tomato sauce should be served with it. 5,— Rice with Apples