365 tasty dishes

Wash the scallops, which should be large ones. Drain, pour boiling water over them, let stand for five minutes, then drain and dry on a towel. Have ready inch squares of very thinly sliced bacon. On the skewers string alternately the scallops and bacon, having a piece of the latter at the beginning and end of each skewer. If large, ^ dozen scallops may be allowed for each skewer. Dip each skewer as prepared into melted butter, roll in fresh bread crumbs and broil over a clear hot fire for twelve minutes ; or drop into smoking hot fat and cook until well browned, then drain on unglazed paper. 30. — Cocoanut Cream. Beat the whites of 3 eggs just enough to break the stringiness, add i cupful of milk and stir over the fire in a double boiler until as thick as custard. Soak ^ of a box of gelatine in ^ of a cupful of cold water ; take the cooked custard from the fire, add the softened gelatine and stir until dissolved. Add five tablespoonfuls of sugar, stir again until dissolved and strain. Add i teaspoonful of vanilla and i cupful of freshly grated cocoanut and let stand until cold and beginning to set. Add i cupful of thick cream whipped to a solid froth, pour into a wetted mold and set on ice. 31. — Mock Pate de Foie Gras. Trim a good-sized calf's liver and lard it thickly over the top with small lardoons of larding pork. In a deep pan place a halfinch bed of finely-chopped carrots, onions and celery, add 2 stalks of parsley, i bay leaf, I blade of mace, 4 cloves and i scant teaspoonful of salt. On this lay the meat, add sufficient boiling water to half cover the liver, cover closely with a second pan and braise in a moderate oven for two hours. Remove the liver to a bowl, and strain over it the gravy, pressing the vegetables to get as much as possible. Cover and let stand over night. Chop fine^ then pound the liver to a smooth paste, adding sufficient of the liquor to moisten. Press through a sieve, add cayenne to taste, more salt if necessary and ^ of a pound of soft butter. Beat until smooth, then pack into little jars. Over the top of each jar pour ^ of an inch of melted butter or very sweet dripping and set away in a cold place. This will keep for two weeks. NOVEMBER. I. — Pumpkin Soup. {A French Recipe}) Pare a small, rich, yellow pumpkin and remove the seeds. Cut the flesh into small pieces and put on to boil in a little water. When done to the consistency of marmalade stir into it 2 tablespoonfuls of butter and a saltspoonful of salt. Stir till quite smooth and pass through a sieve. Have ready i quart of milk heated to boiling, into which stir I tablespoonful of sugar. Pour slowly on the pumpkin and let them boil for five minutes, stirring carefully. Have small croutons of toasted bread in the tureen and pour the soup over them. This is a soup of most delicate and delicious flavor and a beautiful golden yellow in color. 2. — Cake Fritters with Marmalade. Cut stale, moderately rich cake into threequarter-inch slices, then into circles or squares November. of uniform size. Dip each into a raw custard made of ^ of a cupful of rich milk to each egg. Roll in fine bread crumbs and fry golden brown in smoking-hot fat. Drain on unglazed paper, roll in powdered sugar and on each spread a small portion of orange marmalade, then serve. 3. — Slappers.