365 tasty dishes

Boil 5 eggs for an hour, shell and chop very fine. In a saucepan melt i heaping tablespoonful of butter, add i tablespoonful of flour ; when mixed, pour in i cupful of milk and stir until smooth and thick. Add ^ of a teaspoonful of salt, ¼, teaspoonful of paprika or a dash of cayenne, ^ a teaspoonful or more of anchovy essence according to taste, and the chopped eggs. Simmer gently for five minutes. Have ready a number of slices of thin crisp buttered toast. With a spoon spread a layer of the mixture over each slice, pile on a hot platter and pour over all the remainder, then send at once to the table. 25. — Delmonico Potatoes. While the name may sound formidable, Delmonico potatoes are quickly and easily prepared. Cut up fine sufficient cold-boiled potatoes to measure i pint, season with i teaspoonful of salt and ^ of a teaspoonful of pepper. Turn into a shallow, well-greased baking-dish and pour over i cupful of thin cream. Melt 2 tablespoonfuls of butter, pour Si February over this, then brown in a quick oven and send at once to the table. a6. — Scalloped White Turnips. White turnips are preferable to yellow ones when they are to be served creamed or scalloped. If cut into small dice they will boil tender in from ten to fifteen minutes and do away with much of the unpleasant odor. After draining they may be simmered for a few moments in the white sauce or may be placed in layers with the sauce in a baking-dish, covered with buttered crumbs and placed in a moderate oven until nicely browned. Either of these ways result in a delicate dish totally different from one in which several hours of preliminary boiling are necessary. 27. — Flemish Carrots. Flemish carrots will need besides i quart of diced winter carrots, J4 of a cupful of chopped onion, i tablespoonful of chopped parsley, i tablespoonful of butter and i cupful of brown sauce or gravy. While the carrots are boiling tender slowly cook the onions and butter in a covered saucepan. When tender and beginning to color add the gravy and necessary seasoning, then the drained carrots and simmer for fifteen minutes ; add the parsley just before dishing. a8. — Beef Grenadines. From a beef tenderloin cut inch slices. Melt a little butter in a frying-pan, lay in the slices and cook slowly for ten minutes on each side without really browning or giving them the appearance of being fried. When turned sprinkle the upper side with salt, pepper and a few drops of mushroom catsup. Have ready a thick brown sauce in which has been cooked I tablespoonful of chopped ham, i tablespoonful of sherry and i teaspoonful of mushroom catsup. Strain and see that it is well seasoned. Boil some Brussels sprouts until tender, drain and reheat for a moment in a saucepan containing a little melted butter seasoned with salt and pepper; toss and shake that they may absorb the butter. Heap the sprouts in the centre of the platter, put the sauce (which should be very thick) round them and arrange the grenadines in a circle round the base of the sprouts. MARCH. X. — Genoa Ramakins. For each person cut from a stale loaf a slice of bread an inch and a half thick, then trim into circles which will fit in the little dishes. Beat 2 eggs, add a pinch of salt and i^ cupfuls of milk (this will probably suffice for six persons). With this raw custard baste the bread already arranged in the dishes, until it is thoroughly soaked and will absorb no more liquid. Have ready some grated cheese (any variety preferred) and season it with a little pepper. Over the bread in each dish pour i teaspoonful of melted butter and cover with an inch layer of the cheese. Place in a hot oven until the cheese is melted and browned, by which time the custard in the bread will be set. Serve very hot. 2. — Banana Pie.