365 tasty dishes

'' Slappers " is the old-time name for thick Indian pancakes, i pint of corn-meal, i good half teaspoonful of salt and i tablespoonful of butter are put into a bowl and enough boiling water from the tea-kettle added to scald, then the bowl is covered and set aside until cool (this is frequently done the night before). 2 or 3 beaten eggs are now added, the number depending upon the egg supply (this is the old-fashioned recipe), also ^ a cupful of flour and a little milk if necessary, but the batter should be very thick. ^ of a teaspoonful of baking powder is beaten in at the last and spoonfuls of the batter are dropped into a hot spider containing a little hot fat. The cooking should be slow, three to four minutes before turning and they should be sent at once to the table. 4. — Macaroni Timbales. Macaroni timbales are a little troublesome, but are good enough to make it worth while to prepare them occasionally. Cook i dozen sticks of pipe macaroni in boiling salted water, drain and lay them in cold water until ready to use, then dry on a towel and cut into rings. Thickly grease a pint bowl with soft butter, line it with a layer of the macaroni so arranged as to show the holes. Chop fine i}i cupfuls of cold meat, mix it with a sauce made with i tablespoonful of flour, ^ of a cupful of milk or stock and a high seasoning of salt, pepper and onion juice. Add 2 well-beaten eggs, stir all together and fill the bowl, taking care not to disturb the macaroni. Steam for an hour and serve with a tomato sauce. 5. — Chicken a la Dreux. For each pint of cold boiled chicken freed from skin and fat and cut very fine allow i tablespoonful of butter, a tablespoonfuls of flour, I cupful of chicken broth, J^ of a cupful of finely-chopped mushrooms, i large trufHe, chopped, 3 tablespoonfuls of Maderia, 9 tablespoonfuls of finely-chopped celery, and salt and pepper to taste. Make a thick sauce with the flour, butter and broth, add the chicken, seasonings, mushrooms and truffle and keep hot in the double boiler until ready to serve. Then stir in quickly the Madeira and celery and serve in small paper cases, sprinkling over the top of each ^ teaspoonful of finely-chopped sweet red pepper. If the fresh red peppers are not in market, use a can of Spanish pimientos. 6. — Panned 0}^ter8 in the Chafing-Dish. The chafing-dish seems made to order for the evening repast, and even a tyro in the art can pan oysters in it. Have them picked over, rinsed and drained beforehand. For each 25, put into the dish i tablespoonful of butter, yioiz, teaspoonful of salt and a good shake of pepper. Light the lamp and when the butter is hot add the oysters, cover for a moment or two; stir carefully until the gills ruffle and the oysters look plump, then put out the light and serve them. 7. — Deviled Salmon. Two cupfuls of cream sauce, i can of salmon picked fine, 3 tablespoonfuls Worcester- shire sauce and the juice of a lemon. Salt and pepper as desired. Fill a baking dish, or individual baking dishes, cover the top with buttered crumbs and brown in a hot oven. 8.— Rice Mold with Maple Sugar. Wash well i cupful of rice, drop into boiling salted water and keep at a galloping boil until the grains are tender all through. This will take from twelve to eighteen minutes, according to the variety of rice. Drain, place in a saucepan with >^ of a cupful of milk and ^ of a cupful of cream and cook very slowly until the liquid is absorbed. Have ready a buttered mold. Fill this with the rice, tapping it sharply from time to time that the rice may settle well. Stand in the open oven for five minutes then turn out on a heated dish. Serve with an abundance of good butter and scraped maple sugar. This is an old New England dish and a very good one.