365 tasty dishes

Into a saucepan put i tablespoonful of flour and I tablespoonful of butter and mix together over the fire. Add J^ of a teaspoonful of salt, ^ of a teaspoonful of white pepper and i cupful of milk and stir until smooth and thick. Remove the skin and bone from some cooked codfish and with a fork break it into flakes. Add i cupful of this prepared fish to the sauce, stand at the side of the fire for five minutes, add i teaspoonful of vinegar or a few drops of lemon juice and serve in a dish or on toast. 18.— Jam Toast. Cut thin slices of stale bread into two-inch squares ; fry them in deep fat or spread with February. butter and brown in the oven. Spread with jam, place in the oven a moment until the jam is slightly softened, and serve hot. 19. — Prune Pudding. Pick over and wash i pound of prunes. Drain, cover with fresh cold water and soak over night. Put on over a slow fire and cook gently until very soft; then skim out the fruit and return the juice to the fire to boil rapidly. Rub the fruit through a sieve and mix with the juice when the latter has boiled down to two-thirds of a cupful, sweetening to taste. Reheat, adding the yolks of 3 eggs beaten well, and stir until slightly thickened ; then stand aside for five minutes. Whip the whites of 5 eggs to a stiff froth and mix in lightly with the prunes, adding a few drops of vanilla. Turn into a buttered dish and bake in a moderate oven for about twenty minutes. Serve cold with cream or with a cold boiled custard. 20.— Salt Cod Salad. Select a thick piece weighing about a pound from the middle of the fish and soak I :-. February over night. Drain, put into a saucepan, cover with cold water and heat slowly. Simmer very gently for forty minutes, then drain and put aside until cold. With a fork break into large flakes, cover with thin mayonnaise or a French dressing and let stand for half an hour. Arrange on a bed of lettuce, add more dressing and garnish with small red radishes. 21. — Cocoanut Flummery. Slice a stale loaf of sponge cake. Put a layer in the bottom of a deep glass dish. Prepare a rich boiled custard and when cold pour some of it over the cake (it should be flavored with wine and vanilla). Grate sufficient peeled cocoanut to measure a cupfuls. To the whites of 4 eggs add 2 tablespoonfuls of powdered sugar, whip to a soft froth, add 2 more spoonfuls of sugar, whip again ; repeat until one cupful of sugar is used and the mixture very stiflf and glossy. Stir in lightly the grated cocoanut then spread a layer of it over the moistened cake. Add a second layer of cake, pour over the rest of the custard and heap on the remainder of the cocoanut whip. Let stand in a cold place for two hours, then serve. 22. — Cheese Crusts. Cut thin slices of stale bread in neat pieces ; fry them in deep fat or spread with butter and brown in the oven. Spread thickly with grated cheese to which has been added a dash of salt and pepper and place in a hot oven until the cheese is melted. Crackers may be substitued for the fried bread. 23.— Marshmallow Pudding. For marshmallow pudding weigh 3 eggs and take an equal weight each in sugar, butter and flour. Cream thoroughly the butter and sugar, add a dash of salt, i teaspoonful of vanilla or i tablespoonful of orange-flower water then, one at a time, the eggs. Beat well until the mixture is light and finegrained, adding the flour gradually. Last of all, stir in four ounces of marshmallows cut into bits, turn into a buttered mold and steam for an hour and a quarter. 24. — Scotch Woodcock.