365 tasty dishes

In a stewpan melt 2 scant tablespoonfuls of butter, add i green pepper, seeded and chopped fine, and 2 tablespoonfuls of chopped white onion, cover and cook until slightly colored. Stir in ^ of a cupful of flour, and when well mixed add i cupful of stewed and strained tomatoes and i^ cupfuls of white stock or broth from the lamb. When smooth and thick add salt to taste and i pint of cold boiled lamb. Stir and cook for five minutes longer, and serve with rice, which has been boiled separately. 19.— Potato Nests. For these it is necessary to have special frying baskets with long handles, the baskets being round at the bottom and one fitting loosely within the other. Pare a number of old potatoes and cut into strips or straws as for julienne potatoes. Let soak in cold, December slightly-salted water for half an hour, then drain and dry on a towel. Line the larger basket with a portion of them and fit over them the smaller basket. Have ready a kettle containing smoking hot fat. Plunge in the prepared baskets and cook the potatoes golden brown. Lift out and carefully disengage the baskets from the nest. Drain for a moment on unglazed paper. Fill with freshlyfried potato balls or strips and sprinkle with a little finely-chopped parsley. 20. — Deviled Smoked Halibut. Cut some smoked halibut into wafer-like slices. Split a number of thick water crackers. Mix together over hot water 2 large tablespoonfuls of butter, ^ of a teaspoonful of made mustard, i tablespoonful of tomato catsup, I tablespoonful of chutney or thick mustard pickle, i tablespoonful of vinegar, ^ of a teaspoonful of salt, and a good dash of cayenne. When very hot dip each biscuit into this, spread with the sliced halibut and wrap each in a sheet of writing paper. Broil quickly over a clear fire and serve on a hot platter. December 21.— Fish Cutlets. Fish cutlets can be made from any firmfleshed fish such as cod or halibut or, where color is desired, salmon. The fish is steamed, then flaked, well seasoned with salt, pepper, lemon juice and chopped parsley and carefully added to a thick sauce ; the proportions of the latter are 2 tablespoonfuls each of flour and butter to J4 of a pint of milk, and i cupful of the sauce is sufficient for twice as much fish. When cold this mixture is shaped, egged, crumbed and fried in deep fat. Where any quantity of shad is left from a previous dinner it may be used, care being taken to remove every bone. 22. — Spanish Omelet. Chop fine ^ of a pound of fat bacon, put with it in a saucepan 2 heaping tablespoonfuls of finely-chopped white onion, i heaping tablespoonful of finely-chopped green pepper and 3 large, firm tomatoes skinned and cut fine. Cook this down to a mush, adding salt and pepper as may be necessary. Put a spoonful in the centre of the omelet before rolling, and pour the remainder round it on the platter. December 23«— Ragout of Duck. (/« the Chafing Dish.) Into the blazer put 2 tablespoonfuls of butter, 2 tablespoonfuls of currant jelly and 2 tablespoonfuls of port. When hot blend a little of the mixture with ^ of a teaspoonful of dry mustard, j^ of a teaspoonful of salt and a dash of paprika and return all to the dish. Add i pint of cold duck, cut into dice or neat pieces, slip the hot water pan underneath, cover and cook until the meat is hot through. Serve with pim olas or olives and saltines or toasted wafers. 24. — Cranberry Sponge.