365 tasty dishes

as much thick cream sauce (a tablespoonfuls of flour to the ^ pint of milk). Season well^ and when cold mold into croquettes^ egg, crumb, and fry in deep fat. The cheese sauce is an ordinary white sauce, to which grated cheese (3 tablespoonfuls to the cupful of sauce) is added, just before taking from the fire. 3* — Scalloped Chicken. For a lunch dish, free all fragments of chicken from skin and bone, and cut into dice or pass through the coarsest cutter of a food chopper. Thicken the chicken gravy, using 2 tablespoonfuls of flour to i pint and season with salt, pepper, a few drops of onion juice, and a little finely chopped parsley. Put meat and gravy in layers in individual bakers or in a large dish, sprinkle thickly with buttered crumbs and brown in a quick oven. 4. — Pork Pie. Pork pie is an old but very savory English dish. 2 pounds of lean raw pork should be cut into thin slices and dusted with salt, pepper and a very little nutmeg. An earthen February pudding dish is lined with good crust and in it is placed in layers the meat, sliced tart apples and a very little sugar, having the last layer meat. Over this pour J^ of a cupful of stock, add i tablespoonful of butter cut into bits and cover with a crust, making a slit in the centre and brushing it over with egg yolk. It will need one hour and a half in a moderate oven and can be served cold as well as hot. 5.— Oyster Toddle. This is a seashore dish and is really a kind of chowder. Dice ^ of a pound of fat salt pork and cook slowly until well tried out. Add I pint of sliced raw potatoes, cover and cook in the fat until tender. Pour in i pint of hot milk and cook for five minutes; thicken with i tablespoonful of flour rubbed into half as much butter. Add i}i pints of washed oysters, salt and pepper to taste and take from the fire as soon as the oysters ruffle. Serve with broken hard tack or crackers. 6. — Rice and Cheese Timbales. Wash and drain ^ a cupful of rice. Place in ^ double boiler with ^ of a teaspoonful of SI February salt and i}i pints of milk and cook until the milk is absorbed and the rice tender. Add I scant teaspoonful of salt, a dash of paprika, I tablespoonful of butter, i heaping teaspoonful of finely chopped parsley and j^ a cupful of chopped cheese. Stir to mix well, cover and cook for ten minutes longer. Pack into buttered timbale molds and keep in a steamer or a pan of hot water until ready to serve. They may be used as an entree with a clear tomato sauce served with them. 7.— Lobster Chops. Chop coarsely 2 cupfuls of lobster meat, season with }i teaspoonful of salt, a dash of cayenne, a grating of nutmeg, i teaspoonful of lemon juice and i teaspoonful of finely chopped parsley. Mix with this the beaten yolk of I tgg and i cupful of croquette sauce. When perfectly cool, shape the mixture into cutlets, flour, tgg and crumb. Before frying stick the tip end of a small lobster claw into the small end of the chop and fry a rich brown. Set the cutlets on end on a hot platter around a large bunch of parsley and serve with tomato sauce, or put a teaspoonful of tartare sauce on each cutlet when serving. 8.— Lamb and Tomato Stew. Take cold roast or cold boiled lamb and cut fine. Put into a saucepan with i tablespoonful of butter and stand over a hot fire for a few moments until slightly brown. Add I tablespoonful of flour, yi cupful of stewed tomatoes, and a flavoring of Worcestershire sauce or bay leaf. Cook for a few minutes longer, stirring the while. 9*— Eggs in Jelly. Mold them in egg-shells in a dish of clear lemon or wine jelly. If candied orange or lemon peel can be had, cut it in long fine strips and with these make a nest on a serving platter. In it place the jelly eggs and garnish with the rest of the jelly cut in cubes. With this a cold boiled custard sauce can be served. zo. — Fried Apple Sauce.