365 tasty dishes

' Cook together in a double boiler x pint of milk, J^ of a cupful of well washed rice, ^ of a teaspoonful of salt and i tablespoonful of sugar. When half done add i tablespoonful of butter. Peel, core and slice sufficient apples to measure i pint. When all the milk is absorbed take the rice from the fire and arrange with the apples in layers in a buttered dish, having the first and last layers rice. Cover closely and place in a hot oven for fifteen minutes. Uncover, pour over the top I tablespoonful of melted butter, brown and serve with a clear sauce. October 6. — Angels on Horseback. This is another name for a dish called '* pigs in blankets/' and while both are fanciful, the latter would seem to be the more appropriate one of the two. Select large, plump oysters, and for each oyster have ready a thin slice of fat bacon. Pick over, wash and dry the oysters on a cloth. Wrap each in a slice of the bacon, and fasten together with a small wooden toothpick. Heat a frying pan smoking hot. Drop in a number of the prepared oysters at a time, and turn from one side to the other until the bacon is brown and crisp. As taken from the pan, drain for an instant on unglazed paper. Continue to cook until all are done. Serve on a hot platter with a garnish of watercress. Do not remove the toothpicks ; these are pulled from the bacon as eaten. 7. — Clam Boudinettes. For clam boudinettes, chop enough washed raw clams to measure i^ cupfuls. Add them to a sauce made with i tablespoonful of butter, I heaping tablespoonful of flour, J^ a cupful of milk, ^ of a teaspoonful of salt, a dash of cayenne, i teaspoonful of chopped October parsley and ^ of a teaspoonful of lemon juice. When cold, shape into balls the size of walnuts, dip into beaten egg, roll in fine, dried bread crumbs and fry in smoking hot, deep fat. 8. — Rice and Sausages. Brown 3 large tablespoonfuls of finely chopped onion in 2 tablespoonfuls of butter or rendered suet. When light colored add }i dozen sausages, cover and cook very slowly for ten minutes. Add ^ of a pound of rice which has been washed and cooked in boiling water for ten minutes, i teaspoonful of salt, X o{ & teaspoonful of pepper and I pint of boiling water; cover and cook slowly until the rice is tender but unbroken, turning through several times with a fork. 9. — Kentish Toast Kentish toast will utilize slices of stale bread. Mix together 2 tablespoonfuls of flour, I tablespoonful of sugar and a pinch of salt, add gradually i egg, beating until smooth, then i cupful of milk. Dip the sliced bread into this and let stand for half an hour on a platter, adding now and then a October spoonful or so of the batter until the bread is well soaked. Fry in a little butter in a spider, turning until golden brown on each side. Take from the pan, spread thickly with English strawberry jam, pile one on another, cover closely and keep warm for ten minutes before sending to the table. 10. — Chicken Stewed with 03rsters. Free from skin and fat and cut into dice sufficient cold chicken to measure i pint. Pick over, wash and drain 3 dozen goodsized oysters. Into a saucepan put 2 tablespoonfuls each of butter and flour, ^ of a teaspoonful of salt and ^ of a teaspoonful of white pepper. Stir over the fire until well mixed then gradually add i pint of rich milk, stirring until thick and smooth. Simmer for three minutes, add the prepared chicken and the oysters and stir until the latter are nicely plumped and ruffled. Take at once from the fire, turn into a heated dish and sprinkle with a little finely-chopped parsley. iz. — Crab Meat on Toast. Among the newer canned goods is crab meat. This, opened and turned out early in October