Fowl and Game Recipes
CHESTNUT DRESSING. MRS. W. H. ECKHART.
Boil the chestnuts and shell them; blanch them, and boil until soft;
mix with bread crumbs and sweet cream; salt and pepper; one cup
raisins. Excellent dressing for turkey.
CASSEROLE AU RIZ.
Boil some rice till quite tender, make it into a firm paste with one
egg and a couple of tablespoons of strong gravy; then line the inside
of a mould with the paste of sufficient thickness to turn out without
breaking. Some cooks fill the mould instead of lining it only, and
scoop away the centre. After it is turned out the rice must stand till
cold, before it is removed from the mould; then fill the rice with
friccassee of fowl and sweetbread, with a rich white sauce, and place
it in the oven to become hot and brown. The mould used for a casserole
is oval and fluted, and resembles a cake mould. It is as well to
observe, it cannot be made in a jelly mould.
1/2 lb. Flour
3 oz. Dripping—1d.
1 teaspoonful Baking Powder
3 oz. Sugar—1d.
Rub the dripping into the flour, stir in the sugar and baking powder, and grate over the rind of the lemon. Beat up the egg and strain in the lemon juice; add these to the dry ingredients, mix into a stiff dough, and knead for a few minutes. Roll out, cut into small biscuits, and bake in a quick oven for about ten minutes.
DELICIOUS CHOCOLATE CAKE. MIRIAM DE WOLFE.
Three-fourths cup butter, two cups sugar, one cup sweet milk, three
scant cups flour, three teaspoonfuls baking powder; lastly, the whites
of five eggs, beaten to a stiff froth. Bake in layers.
ICING.–Boil two cups of sugar to a taffy; add the white of one egg,
beaten to a stiff froth and one ten cent cake of German chocolate,
grated. Beat the icing continually while stirring in the white of egg
and until it is almost cold.
CHOCOLATE DIPPED PEPPERMINTS
Prepare green, white, pink and chocolate colored mints by the first
recipe. After they have dried off a little run a spatula under each and
turn to dry the other side. Coat with Baker’s “Dot” Chocolate.
A very nice recipe for charlotte russe made with gelatine is as
follows: Use one pint of cream whipped till light, one ounce of
gelatine dissolved in one gal of hot milk, the well beaten whites of
two eggs, one small teacupful of powdered sugar, and any flavoring
preferred. Mix the eggs, sugar and cream together, and then beat in
the dissolved gelatine. The milk should be quite cold before it is
added to the other ingredients. Line a dish with slices of sponge
cake, or with lady fingers, and fill with cream. Set it on ice to
COCOANUT MACAROONS. MRS. J. C. WALTERS.
Two-thirds cup white sugar, one-half cup water; boil as for candy;
remove from the fire; stir in one-half pound crystallized cocoanut;
then add by degrees the beaten whites of three eggs. Mix thoroughly
with a spoon; drop and spread in small cakes on buttered tins; bake
until slightly browned.
SPICED GOOSEBERRIES. MRS. C. C. CAMPBELL.
Six quarts berries, nine pounds sugar. Cook one and one-half hours;
then add one pint vinegar, one teaspoonful cloves, one tablespoonful
cinnamon, one tablespoonful allspice.
SUNDAY BREAKFAST (WINTER). MRS. T. H. LINSLEY.
Oat Meal. Boston Brown Bread. Boston Baked Beans. Coffee.
Any kind of small fish will do for this dish. Wash and dry them; well butter a sheet of stiff writing paper, lay the fish in, sprinkle them with a little very finely chopped onion or shallot, parsley, pepper, and salt. Squeeze over a few drops of lemon juice, and put a few little pieces of butter about them; wrap them up in the paper and bake for twenty minutes. Serve in the paper in which they were cooked.