2 cups hominy (cooked) 1 cup chopped cooked ham 1/3 cup fat 1/3 cup flour 1 teaspoon of salt 1/8 teaspoon mustard 1/8 teaspoon cayenne 1 egg 1 cup milk 1/2 cup water
Melt the fat. Add the dry ingredients and the liquid slowly. When at boiling point, add hominy and ham. Stir in the egg. Place in a baking-dish. Cover with buttered crumbs. Bake until brown.
Peel the bananas and put them in boiling water to which a few drops of lemon juice have been added; boil them for half an hour, or until soft. Make sauce by directions already given, flavour with lemon juice, pepper, and salt. Strain all the water from the bananas, dish, and pour over the sauce
Take ten good tomatoes and cut off the tops, which are to serve as lids. Remove the insides, and fill with the following mixture: minced veal and ham, rather more veal than ham, mushrooms tossed in butter, a little breadcrumb, milk to render it moist, pepper and salt. Put on the covers and add on each one a scrap of butter. Bake them gently in a fireproof dish. The following excellent sauce is poured over them five minutes before taking them out of the oven: Use any stock that you have, preferably veal, adding the insides of the tomatoes, pepper and salt; pass this through the wire sieve. Make a roux--that is, melt some butter in a pan, adding flour little by little and stirring until it goes a brown color. Add to it then your tomatoes that have been through the sieve, and some more fried mushrooms. Pour this sauce over the whole and serve very hot. [Mme. van Praet.]
Take a hundred and fifty fine large oysters, and pick off carefully the bits of shell that may be sticking to them. Lay the oysters in a deep dish, and then strain the liquor over them. Put them into an iron skillet that is lined with porcelain, and add salt to your taste. Without salt they will not be firm enough. Set the skillet on hot coals, and allow the oysters to simmer till they are heated all through, but not till they boil. Then take out the oysters and put them into a stone jar, leaving the liquor in the skillet. Add to it a pint of clear strong vinegar, a large tea-spoonful of blades of mace, three dozen whole cloves, and three dozen whole pepper corns. Let it come to a boil, and when the oysters are quite cold in the jar, pour the liquor oh them. They are fit for use immediately, but are better the next day. In cold weather they will keep a week. If you intend sending them a considerable distance you must allow the oysters to boil, and double the proportions of the pickle and spice.
Pare and core the apples and fill the core space with left-over oatmeal mush. Put the apples in a baking dish; sprinkle with sugar; pour a little water into the bottom of the pan and bake in a moderate oven until the apples are tender. Serve warm with cream for breakfast or luncheon.
Carefully boil one cup of rice, drain dry. Make a half pint of cream sauce, add to it a teaspoonful of grated onion and a teaspoonful of chopped celery. Poach the desired number of eggs. Put the rice in the center of a platter, cover it with the eggs, pour over the sauce. Dust the dish with parsley, and send at once to the table. The edge of this dish may be garnished with broiled sardines or carefully broiled smoked salmon.
1 large head of celery, 1 pint of milk, 3 eggs, 6 oz. Allinson fine wheatmeal, 2 oz. butter, 1 English onion, pepper and salt to taste. Prepare the celery, cut it into small pieces, chop up the onion pretty fine, and stew both gently in half the milk and the butter and seasoning. Make a batter meanwhile with the rest of the milk, the eggs and the wheatmeal. When the celery and onion are quite tender mix the batter with them; grease a pie-dish, pour the mixture into it, and bake the savoury for 1-1/2 hours. Eat with potatoes and tomato sauce.
2 cups flour 4 teaspoons baking powder 1/3 cup any kind of dripping 1 cup meat stock or milk 1 teaspoon salt
Sift dry ingredients. Cut in fat if solid, or add if liquid. Stir in meat stock or milk to make a soft dough. Place on top of meat or fish with gravy in greased baking dish and bake 30 to 40 minutes in moderately hot oven.
Stuffe the Pigeons with Parsley, and butter, and put them into an Earthen Pot, and put some sweet butter to them and let them boyle; take Parsley, Tyme, and Rosemary, chop them and put them to them; take some sweet butter, and put in withall some spinage, take a little gross Pepper and Salt, and season it withall, then take the yolk of an Egge and strain it with Verjuyce, and put to them, lay sippets in the Dish and serve it.
Take a leg of mutton half-roasted, when it is cold cut it in thin pieces as you would do any other meat for hashing, put it into a stew-pan with a little water or small gravy, two or three spoonfuls of claret, two or three shalots shred, or onions, and two or three spoonfuls of oyster pickle; thicken it up with a little flour, and so serve it up. Garnish your dish with horse-radish and pickles. You may do a shoulder of mutton the same way, only boil the blade- bone, and lie in the middle.
