365 tasty dishes

mix together with a milk or butter sauce, and cook slowly for ten minutes before serving. Carrots and small new potatoes may be prepared and served in the same way. 24. — Hot Fruit Shortcakes. Hot fruit shortcakes are made with a rich biscuit foundation. Mix together 3 cupfuls of flour, ^ of a teaspoonful of salt, i tablespoonful of sugar and 2 teaspoonfuls of baking powder and rub in with the fingers ^ of a cupful of butter. Mix to a soft dough with sweet milk, roll out in two round or oblong cakes an inch thick and bake in a quick oven. Tear open, spread with butter, add the fruit filling and serve with whipped cream or a custard sauce. Where canned * fruit is used the syrup may be heated, slightly thickened with arrowroot or corn-starch and used as a sauce. Figs, prunes and other stewed dried fruits may be used, as well as bananas, oranges or any fresh fruit attainable, making a wide range from which to choose. 25. — Foie Gras with Truffles. Soak }4 ounce of gelatine in 2 tablespoonfuls of cold water for fifteen minutes. Put }i pint of beef stock to heat, add i table- October. spoonful of onion juice, i tablespoonful of lemon juice, i teaspoonful of salt and a pinch of cayenne. When it boils add the gelatine, stir until dissolved, and strain. Add a tablespoonfuls of chopped truffles. Cut some foie gras in thin slices, and as the sauce is setting coat each slice carefully with it. Place on ice to chill. Serve on a pretty dish in an overlapping circle, and fill the centre with a mayonnaise of celery and oranges in equal parts. This dish with dainty rolls is excellent for the main dish at a supper, followed by some good sweet. 26. — Creamed Sweetbreads. Allow a good-sized pair of sweetbreads for three people. Drop them iifto cold water as soon as received and change the water frequently until all blood is drawn out and the breads look nice and white. Place them in a saucepan with i scant teaspoonful of salt, ^ of a bay leaf, a small blade of mace and a thin slice of onion ; cover with boiling water and simmer for twenty minutes. Drop again into cold water until chilled, then drain. Remove tubes and fat and with the fingers pull into small pieces. For each pair of October. breads prepare ij^ cupfuls of white sauce. Put into a saucepan i heaping tablespoonful each of butter and flour, ^ of a teaspoonful of salt and ^ of a teaspoonful of white pepper and stir over the fire until mixed. Add slowly i^ cupfuls of hot milk, stirring until the sauce is smooth and thick. This may be done early in the morning and the prepared breads added. At the proper time reheat in a double boiler or over hot water and in serving garnish the dish with toast points and tufts of parsley. 27.— Jellied Ham Salad. Soak ^ of a box of gelatine in }{ of 2l cupful of cold water, add J^ of a cupful of boiling chicken stock and strain. Add i cupful of chopped ham which has been highly seasoned with cayenne and a little lemon juice. Let stand until it begins to thicken, then add i cupful of cream whipped to a stiff froth and turn into a wetted mold. When firm turn out on a bed of blanched lettuce leaves and garnish with mayonnaise. a8.— Codfish, Cuban Style. Pick fine i cupful of salt cod, packed measure. Soak in several waters until it is October. quite freshened. In i tablespoonful of butter fry I chopped onion ; when nicely colored add the drained fish, sufficient water to cover, I cupful of stewed tomato and i tablespoonful of chopped green pepper, and stew slowly for an hour. Season to taste and pour over slices of toast. 29. — Scallops en Brochette.