365 tasty dishes

Half pint water, 2 ounces butter, ^ pound flour, 3 eggs, ^ ounce currants. This quantity is sufficient for ten persons. Is very nice without the currants. Put the water and butter in a saucepan with the peeling of one lemon. When the water boils well take out the lemon peel. Take the saucepan from the fire, add the flour by degrees, beating well. Put the paste so made back on the fire for a few moments. Remove from the fire, beat the eggs into it, one at a time. Should the paste be too stiff add another eggs. Beat in the currants. Have a pan of lard ready, not too hot, at first. Take a teaspoon and drop a teaspoonful of the paste into the lard. After all are browned a delicate color, serve with powdered sugar sifted over while hot. 29. — Liver and Bacon. Liver and bacon is a favorite breakfast dish in many households, but the bacon should not be soft nor the liver hard. Bacon is best when cut in paper thin slices and quickly cooked. To cut it easily it should be chilled January. until firm, placed rind side downward on the table and sliced with a very sharp knife; when the requisite amount has been cut the rind can be removed with one horizontal stroke. Have the pan hissing hot, lay in a few slices at a time, turn quickly and transfer to a side dish as soon as pale brown. In a moment they will be crisp. If calf's liver is too dear use lamb's liver rather than beef. Cut in moderately thick slices, dip in flour and fry quickly in the hot bacon fat. The extra fat should then be poured off, flour dredged in to absorb what remains, and boiling water gradually added to reduce the gravy to the desired consistency. 30. — Cream of Celery Soup. Pound a head of celery and boil it in i pint of rich chicken broth for twenty minutes (if boiled too long it loses the flavor of the celery). Mix 2 tablespoonfuls of flour with 2 tablespoonfuls of table butter; add this to the boiling chicken broth and celery ; also }i pint of cream and ^ pint of milk. Season with salt and pepper to taste. If too thick, add a little more cream or broth to suit the taste. Strain and serve immediately. January. 31.— Apple Cake. (A German Recipe,) Dissolve I scant teaspoonful of soda in i cupful of sour milk. Rub 2 tablespoonfuls of butter into i pint of sifted flour, add to this I egg beaten with 2 tablespoonfuls of sugar, and then the milk and a saltspoonful of salt. Make a soft dough and spread it half an inch thick in a large pan, well greased. Pare and core 5 juicy apples ; cut each into eight pieces (dividing each quarter lengthwise), arrange them in rows on the dough, the sharp edges down, well pressed in. Sprinkle thickly with sugar, cinnamon, nutmeg and bits of butter. Bake in a quick oven for twenty-five minutes. Cut in small squares, and serve hot or cold. IS FEBRUARY. I. — Philadelphia Salad. Cut one pound of plain boiled tripe into fine dice, cover with a French dressing and put aside for several hours. Pick over, rinse and drain 2 dozen large fat oysters. Put them in a saucepan with 2 tablespoonfuls of their liquor, i drop of tabasco, ^ of a teaspoonful of horseradish and a dash of salt, and shake over the fire until they are ruffled and plump. Cool quickly, then cut in quarters. Put 4 tablespoonfuls of olive oil in a bowl and gradually stir into it i tablespoonful of the liquor cooked with the oysters and I teaspoonful of wine vinegar. Mix tripe and oysters, heap on a bed of watercress and pour the dressing over, then sprinkle with i tablespoonful of finely chopped olives. 2. — Macaroni Croquettes. When macaroni is left from a preceding meal, it makes good croquettes for lunch. Chop it coarsely, measure and add one-half February.