365 tasty dishes

11.— Baked Apple Sago. Wash and soak i cupful of sago over night. Drain and boil until clear in 3 cupfuls of water. Add ^ a cupful of sugar, a few drops of cinnamon extract or a small piece .of stick cinnamon and pour over a dish of cored and pared apples. Bake in a moderate oven until the apples are tender. Whip the whites of a eggs to a soft froth, add 2 tablespoonfuls of powdered sugar and beat until the meringue is stiff enough to cut with a knife. Heap over the top of the dish, dust December. thickly with powdered sugar and return to the oven until slightly colored. Serve hot or cold with cream or a cold boiled custard. 12.— Cod Baked with Tomato Sauce. Prepare i pint or 3 cupfuls of good tomato sauce. Skin a tail piece of cod, a thick slice of halibut or any smaller firm white-fleshed fish, lay it on a baking-pan and baste with about J^ of a cupful of the sauce. Bake in a hot oven until the flesh begins to draw from the bones, basting every ten minutes with a little of the sauce. Keep the remainder hot and serve in a boat with the fish. 13.— Molded Fig Pudding. Molded fig pudding calls for a cooked custard made with i pint of milk, the yolks o^ 3 ^gs and 3 tablespoonfuls of sugar, to which is added, when taken from the fire, >^ of a box of gelatine soaked in J^ of a cupful of cold water. When beginning to thicken, I teaspoonful of vanilla and the stiffly whipped whites of the eggs are added, and all beaten until quite stiff; it is then turned into a mold previously lined with figs which have been soaked, split and dipped into a firm fruit December. jelly— currant or apple — ^warmed just enough to partly liquefy, 14.— Beef Kidney Saute. This preparation of beef kidney will appeal especially to the men of the household. With a sharp knife chip off all the outer light part of each lobe> throwing away the purplish core. Heat 2 tablespoonfuls of butter in a frying-paU; add the kidney and i tablespoonful of chopped onion and shake and stir over a hot fire for about three minutes. Add I tablespoonful of flour, stir again, add 8 tablespoonfuls of stock or water, 4 tablespoonfuls of sherry wine and a bit of powdered assafoetida about the size of a pin head. Stir until the sauce thickens, then turn quickly into a hot dish. 15.— Waffles. WafHes make a nice finish for lunch and can be raised with either yeast or baking powder. When the quick waffles are preferred, mix together i pint of floiu: and ^ of a teaspoonful of salt. Beat the yolks of 3 eggs, add i cupful of milk and stir into the flour. Melt and add i tablespoonful of but- 19a December. ter and, after beating hard, the stiffly whipped whites of the eggs and 2 teaspoonfuls of baking powder. Have the waffle iron very hot and grease it thoroughly before baking each waffle. Put the batter into a pitcher, half fill the hollow spaces in the iron, cover and bake, turning once. Comb or strained honey, with plenty of butter, makes a fine accompaniment. 16.— Cardinal Jelly. Cardinal jelly is made of cranberries cooked, pulped, sweetened and boiled to a jelly (or stiffened with gelatine), turned into an oval mold lined with sultana raisins, and when served, garnished with whipped cream. 17.— Sausages and Fried Apples. Prick the sausages well with a fork. Place in a deep frying-pan ; pour in enough boiling water to cover the bottom; cover and cook over a moderate fire. When the water evaporates, remove the cover and turn several times, that they may be nicely browned. When done, transfer them to a hot platter or lay on a pan and keep hot in the open oven. Core a number of large tart apples, but do December. not pare. Cut them in rings half an inch thick and fry brown in the sausage fat, turning when well colored on the under side. Serve round the meat. 18.— Lamb a la Creole.