365 tasty dishes

Nuts may be added to boiled or baked custard, almonds, hickory and walnuts or pecans being the favorite varieties; the almonds should be blanched and cut into strips, the other varieties are coarsely chopped. For baked custard they are placed in the cups or dish and the raw mixture poured over them, but they should be stirred into boiled custard, as it is taken from the fire. In either case vanilla or a few drops of almond extract is the appropriate flavoring. 18. — Minced Kidneys. Split and remove the tubes from 3 veal kidneys, then chop fine. Heat i large table- spoonful of butter in a pan^ add the kidneys and fry until golden brown, turning and shaking frequently. Sprinkle over i teaspoonful of flour, turn until absorbed and browned with the meat, then add ^ of a cupful of brown stock or gravy, 2 tablespoonfuls of thick tomato sauce, a dash of pepper, I tablespoonful of chopped parsley, i teaspoonful of onion juice and i teaspoonful of vinegar or lemon juice. Stir and cook for three minutes, then turn out on a hot platter. 19.— Fig Suet Pudding. Free kidney suet from membranes and put through a food chopper sufficient to measure ^ of a cupful. Cut fine enough figs to make I cupful and crumble the inside of a stale loaf of bread to measure i pint. Sprinkle the figs and suet with 3 tablespoonfuls of flour, add the crumbs, J^ of a cupful of sugar, I teaspoonful of baking powder and J4 of a teaspoonful of salt. Beat well together 4 eggs, add i cupful of milk and stir into the dry mixture, add i teaspoonful of vanilla or any desired flavoring and turn into a well-greased mold. Cover and steam for three hours. For the sauce, cream ^ of a 1^ cupful of butter^ beat gradually into it i cupful of sifted powdered sugar, i teaspoonful of vanilla and 2 tablespoonfuls of sherry wine. Just before serving add 2 tablespoonfuls of boiling water and the white of an egg whipped to a stiff froth and beat until the mixture is foamy all through. 20. — Steak with Onions. . While steak with onions is liked, some of the family may not be able to digest the onions, yet desire the combination of flavors. Have the steak boned and delivered a day ahead of time. Spread over it 3 or 4 onions, finely chopped ; roll, tie and set in the cold storeroom. Scrape oflf the onions, fry and serve them separately for those who. can eat theth. ai. — Nut and Potato Croquettes. Coarsely chop sufficient black walnut meats to measure i cupful. Mix them with I cupful of mashed and seasoned potatoes and I cupful of soft bread crumbs. Stir in 2 well-beaten eggs. Add a high seasoning of salt, pepper and onion juice, a few drops of lemon juice and 3 tablespoonfuls of October beef stock. When cold mold into croquettes, dip each into beaten egg, roll in fine crumbs, and fry in deep smoking-hot fat. 22 — Chicken Livers a la Supreme. (/« t/uf Chafing Dish,) Have the livers (one for each person) washed, drained and quartered ; in a second bowl have i cupful of fresh mushrooms which have been peeled and broken in small pieces. Have seasonings on tiny butter dishes or Japanese ware. Put i tablespoonful of butter in the blazer over the lamp. Add the livers and let them brown ; dredge over them i tablespoonful of flour and stir until it is absorbed then add gradually ^ of a cupful of chicken broth and }i of a cupful of cream and stir until thick. Now add the mushrooms, salt and pepper to taste, cover and simmer for ten minutes. Stir in I scant teaspoonful of lemon juice and serve. 23. — Carrots and Peas. To those who are fond of both carrots and peas a combination of the two vegetables will be agreeable. Use young carrots cut in half-inch dice; boil the vegetables separately, OdoBer*