Part 2

Chop the flank ends of the porter-house steak fine (there should be one cup packed solidly). Add one-fourth cup uncooked rice, season highly with salt, pepper and a few grains of cayenne. Wrap one rounded tablespoon of this mixture in cabbage leaves which have been previously parboiled two minutes. Simmer one hour in Tomato Sauce, basting three or four times. Cover closely while cooking.

Corned Beef au Gratin

2 cups cold left-over corned beef cut in small dice. 2 slices onion. 1 cup celery, coarse stalks and leaves cut in pieces. 4 tablespoons butter. 4 tablespoons flour. 2 cups milk. ¼ teaspoon paprika. ¾ cup buttered crumbs.

PROCESS: Scald milk with onions and celery. Melt butter in sauce-pan, add flour and stir to a smooth paste. Strain celery and onion from milk; add milk to butter, and flour gradually while stirring constantly, season with salt if necessary, add paprika and bring to boiling point. Add corned beef; mix well and turn into a buttered baking dish. Cover with buttered crumbs. Bake in hot oven until mixture is heated through and crumbs are browned.

Corned Beef Hash

2 cups cooked corned beef, chopped moderately. 2 cups cold cooked potatoes, chopped moderately. Salt, pepper and clove garlic. Cream, milk or stock. 2 tablespoons butter.

PROCESS: Remove all gristle, fat and stringy parts from meat. Chop with chopping knife in bowl. Mix well with chopped potatoes, season highly with salt, pepper, and moisten with milk, cream or stock. Melt butter in spider, when hot turn in mixture and spread evenly. Place clove of garlic in centre; let cook slowly until well-browned underneath, remove garlic and fold as an omelet on to a hot serving platter. Serve with Hollandaise Sauce. Garlic may be omitted.

Breaded Tongue with Tomato Sauce

Cut the tip end of the cold boiled tongue in one-fourth inch slices, sprinkle them with salt and pepper, dip them in egg, then in fine bread crumbs; repeat, saute them in butter and arrange them on a hot serving platter, pour over Tomato Sauce.

Casserole Rice with Veal

Butter a two-quart brick-shape mould, line it with hot boiled rice to three-fourth inch thickness. It would require one and one-half to two cups of rice boiled, to line and cover the mold. To one cup of cold, cooked veal finely chopped and packed solidly, add one egg, slightly beaten, two tablespoons cracker-meal and sufficient Sauce Veloute to moisten mixture. Season highly with salt, pepper, lemon-juice, and one-half teaspoon parsley, finely chopped. Pack meat mixture in centre of lined mold, cover with rice, place cover well-buttered on mold and steam thirty-five minutes. Unmold on hot serving platter, sprinkle with paprika and pour around Tomato or Creole Sauce.

Veal Croquettes.

2 cups cooked veal finely chopped. ½ teaspoon salt. ⅛ teaspoon pepper. Few grains cayenne. Few drops onion juice. 1 teaspoon finely chopped parsley. Yolk of one egg. 1 cup thick Veloute Sauce.

PROCESS: Mix the ingredients in the order given; moisten with sauce. Spread mixture on a plate to cool. Shape, crumb and fry as other croquettes. Serve with Creole Sauce.

Blanquette of Veal

Cut cold roast veal in small strips. (There should be two cups). Prepare one and one-half cups of Sauce Veloute, add meat, bring to boiling point and serve in a potato or rice border, sprinkle with finely chopped chives or parsley.

Minced Veal

Prepare same as Minced Lamb and serve on toast; garnish with half a broiled tomato placed on each portion.

Ragout of Veal

Prepare a Brown Mushroom Sauce, omit the lemon juice and add one tablespoon Worcestershire Sauce, a few drops onion juice and one-fourth teaspoon paprika. Re-heat thoroughly two cups cold roast veal, cut in one inch cubes, in sauce; serve in a rice or hot mashed potato border. If the latter is used, pass the potato mixture through the pastry bag and star tube. Sprinkle border with paprika.

Mutton with Currant Jelly Sauce

2 tablespoons butter. 2½ tablespoons flour. ¼ teaspoon salt. ⅛ teaspoon pepper. 1 cup Brown Stock. 5½ tablespoons currant or wild plum jelly. 2 tablespoons sherry wine. 8 slices cold cooked mutton.

PROCESS: Melt butter and brown richly in a sauce-pan, add flour and continue browning, add seasoning and stock slowly, stirring constantly; beat the jelly with a fork and add to sauce; when melted add mutton, simmer gently until mutton is heated thoroughly, add wine. Dispose mutton on a platter and pour over sauce. Left-over gravy may be used instead of making Brown Sauce.

Minced Mutton on Toast

2 cups minced left-over mutton. 6 yolks hard boiled eggs. ½ teaspoon mustard. ½ teaspoon salt. Few grains cayenne. 1 tablespoon butter. 1 cup thin cream or milk. 4 tablespoons sherry wine.

PROCESS: Rub the yolks through a sieve and add seasoning. Add mutton, finely minced, and cream. Melt butter in a sauce-pan, add mixture and when thoroughly heated add wine. Serve on toast. Lamb may be used in place of mutton.

Salmi of Mutton

Cut cold roast mutton in thin uniform slices. Cook two tablespoons butter with one slice onion, finely chopped, five minutes. Add mutton, sprinkle with salt, pepper, and pour over Brown Mushroom Sauce, to which add one tablespoon Worcestershire Sauce. Simmer until heated throughout. Arrange slices of meat over-lapping one another around a pyramid of fried potato balls; pour around sauce; garnish with toast tri-angles. Lamb, veal, duck or game may be served in this manner.

Lamb Croquettes

1 cup cold cooked lamb finely chopped. ¼ cup cold boiled potatoes finely chopped. 2 tablespoons butter. 1 slice onion finely chopped. 4 tablespoons flour. 1 cup stock. 1 teaspoon parsley finely chopped. Salt and pepper. Left-over peas.

PROCESS: Cook onion in butter five minutes; remove onion. Add flour and stir to a smooth paste, add stock gradually, stirring constantly; add meat, potato, salt and pepper; simmer gently until meat and potato is blended with sauce. Spread mixture on a plate to cool. Divide the mixture into equal parts (this mixture will make about seven croquettes).

Take up a portion of the mixture and make a depression in centre, put in a teaspoon of left-over cream peas, enclose peas carefully, shape, dip in crumbs, eggs and crumbs again. Fry in deep hot fat. Drain on brown paper and serve with Sauce Bearnaise.

Left-over Roast Pork Croquettes

Prepare a thick White Sauce and season it delicately with a very little sage. Add one and one-half cups of finely chopped cold roast pork. Season with salt, pepper and a few drops onion juice. Add one-half teaspoon finely chopped parsley. Spread mixture on plate to cool. Shape; roll in crumbs, egg and crumbs, and fry in deep hot fat. Arrange in a pyramid on hot serving platter, surround with baked apples. Pass “Sauce Soubise.”

Left-Over Poultry

Chicken Croquettes

2 cups cold cooked fowl chopped fine. ½ cup English walnut meats chopped moderately. ½ teaspoon salt. ¼ teaspoon celery salt. Few grains cayenne. Slight grating nutmeg. 1 teaspoon lemon juice. Few drops onion juice. 1 teaspoon finely chopped parsley. ¾ cup thick White Sauce. Bread crumbs.

[Illustration: Chicken Croquettes]

PROCESS: Mix the ingredients in the order given; after adding the sauce let mixture cool. Mold in cork shape croquettes, roll in fine bread crumbs, dip in egg (diluted with cold water in the proportion of two tablespoons water to each egg slightly beaten), then in crumbs again. Fry in deep hot fat. Drain on brown paper and serve with Supreme Sauce.

Chicken and Mushroom Croquettes

Prepare mixture as for Chicken Croquettes No. 1. Add one-half cup finely chopped mushrooms. Shape, egg and crumb, and fry as other croquettes. Serve with a Brown Mushroom Sauce.

Cream Chicken with Green Peppers and Mushrooms

Add to one and one-half cups of white Bechamel Sauce one and one-half cups of cold cooked chicken cut in one-third inch cubes, one-half cup mushrooms and one green bell pepper, previously cooked ten minutes, the seeds removed and the pepper cut in shreds with the shears. Serve in croustades of bread.

Scalloped Chicken

Butter a baking dish well. Arrange alternate layers of cold, cooked chicken or turkey cut in small thin slices and boiled rice or spaghetti. Pour over giblet, White, Brown or Tomato Sauce. Cover with buttered crumbs, garnish with toast-points and bake in the oven until mixture is thoroughly heated and crumbs are brown.

Chicken Chartreuse

Follow recipe for Casserole of rice with Veal, using chicken instead of veal. Season chicken highly with salt, pepper, celery-salt, onion juice and one teaspoon finely chopped parsley. Moisten mixture with Cream Sauce, using half cup chicken stock and half cup hot thin cream. Unmold on hot platter and serve with Cream Sauce.

Chicken Timbales

2 tablespoons butter. ¼ cup stale bread crumbs. ⅔ cup milk. 1 cup finely minced cooked chicken. ½ tablespoon finely chopped parsley. 2 eggs. Few drops onion-juice. Salt and pepper.

PROCESS: Melt butter in a sauce-pan, add bread crumbs and milk, cook five minutes. Add chicken, parsley, and eggs slightly beaten, season with salt, pepper and onion juice. Turn mixture into buttered timbale molds, set molds in a pan of hot water and cover them with a buttered paper. Bake twenty minutes. Turn from molds on serving platter and serve with Celery Sauce.

Chicken a la Bechamel

1½ cups cold cooked chicken cut in one-third inch cubes. 1 cup Sauce Bechamel. ⅛ teaspoon celery salt. ½ teaspoon finely chopped parsley.

PROCESS: Add parsley and celery salt to sauce; add chicken and simmer gently until chicken is thoroughly heated. Omit the yolks of eggs when making the sauce for this purpose.

Chicken Souffle

2 cups scalded milk. 2 tablespoons butter. 2 tablespoons flour. ½ teaspoon salt. ½ teaspoon celery salt. ⅛ teaspoon pepper. ⅓ cup fine soft bread crumbs. 2 cups left-over cooked fowl or chicken, chopped very fine. Yolks of four eggs well beaten. 2 teaspoons finely chopped parsley. Whites four eggs beaten stiff and dry.

PROCESS: Melt butter in sauce-pan, add flour mixed with seasonings, stir to a smooth paste; add milk gradually, beating constantly, add bread crumbs and cook three minutes; remove from range; add chicken, yolks of eggs and parsley, cut and fold in the whites of eggs. Turn mixture into a well-buttered baking dish and bake thirty-five minutes in a moderate oven. Serve with Cream, Bechamel or Supreme Sauce. Left-over turkey or veal may be used instead of chicken.

Salmi of Duck with Green Peas

Cut four slices of bacon crosswise in shreds, with shears. Saute in spider, add one tablespoon finely chopped onion; when lightly browned add four and one-half tablespoons flour, continue browning; add slowly one and one-half cups brown stock, add sprig of mint and let simmer five minutes; then add one and one-half cups cold roast duck, cut in small pieces, and one-half cup left-over peas (if there is a cup of peas add them), let simmer gently until ingredients are heated through. Remove the mint and season with salt and pepper. Serve on toast.

Chicken and Oysters a la Seville

4 tablespoons butter. 4 tablespoons flour. ½ teaspoon salt. ⅛ teaspoon pepper. 1 cup hot milk. ¼ teaspoon celery salt. ¾ cup oyster liquor. 2 cups cold cooked chicken cut in one-half inch cubes. 2 cups oysters. Patty shells.

PROCESS: Melt butter in a sauce-pan, add flour and seasonings; stir to a smooth past. Pour on slowly, while stirring briskly, hot milk and strained oyster liquor. Re-heat chicken in sauce. Plump oysters in their own liquor; drain and add oysters to chicken. Serve in patty shells or croustades of bread.

Mock Terrapin

2 cups cold cooked chicken cut in small cubes. 1 cup White Sauce No. 2. 2 hard-boiled eggs. Few grains nutmeg. ¼ cup sherry wine. Salt, pepper and a few grains cayenne.

PROCESS: Add chicken to sauce, rub the yolks of eggs through a sieve; add to first mixture. Add whites of eggs finely chopped. Season with salt, pepper and cayenne, simmer four minutes and add sherry. Turn into deep dish, garnish with triangles of toast or puff paste points.

Left-Over Chicken with Poached Eggs

2 cups cold cooked chicken chopped moderately. 2 tablespoons butter. 1 slice carrot. 1 slice onion. 1 spray parsley. 2 tablespoons flour. 1 cup chicken stock or milk. Salt, pepper and celery salt. 5 eggs. ¾ cup buttered cracker crumbs.

PROCESS: Melt butter in a sauce-pan, add vegetables and cook five minutes, add flour and stock or milk slowly, stirring constantly. Strain sauce and add chicken and seasonings. Spread mixture on a buttered platter and sprinkle with cracker crumbs. Make five small nests in mixture and into each slip an egg; cover eggs with cracker crumbs and bake in a moderate oven until eggs are cooked.

Minced Turkey with Poached Eggs

To one cup of cold roast turkey, chopped moderately, add one-half cup of stuffing finely chopped. Moisten with a sauce made by melting two tablespoons butter in a sauce-pan, brown well, add two and one-half teaspoons flour, continue browning. Add one cup of stock (made by cooking skin and bones of a roast turkey), season with salt, pepper and onion juice. Re-heat turkey and stuffing in sauce. Serve on circles of toast with a poached egg placed in centre of each; garnish with sprays of parsley.

Left-Over Fish

A Simple Luncheon Dish

Mix one cup of left-over flaked fish with three “hard boiled” eggs, chopped fine, and one-half teaspoon finely chopped parsley. Re-heat in one and one-half cups, thin White Sauce. Serve in a border of hot riced potato or steamed rice. Sprinkle all with paprika.

Fish Hash

Mix well two cups each of cold cooked fish, flaked, and cold boiled potatoes, finely chopped. Season well with salt, pepper and one teaspoon finely chopped parsley. Fry out salt pork cut in small dice. (There should be about four tablespoons fat.) Remove scraps, add fish and potatoes. Stir until mixture is well mixed with fat and thoroughly heated through. Cook until hash is well browned underneath; fold as an omelet and turn on a hot platter. Serve with Cream or Tomato Sauce. Garnish with parsley and slices of lemon.

Fish Cakes

(Made of Remnants of any Fresh Fish)

Press hot boiled potatoes through a ricer. (There should be two cups). Season with salt, pepper, two tablespoons butter and one egg beaten light. Beat mixture thoroughly and add an equal quantity left-over cooked fish, flaked. Moisten slightly with Cream Sauce. Shape into round flat cakes. Saute in hot bacon fat. Drain cakes on brown paper, first on one side, then on the other; a poached egg may be served on top of each cake. Garnish with crisp bacon and parsley.

Left-over Fish en Casserole

Line a brick-shaped mold with well seasoned hot steamed rice, to the depth of three-fourth inch. Fill centre with remnants of cold boiled or baked fish, flaked, and seasoned with salt, pepper and slightly moistened with thin White Sauce. Cover with rice, place cover on mold and steam thirty-five minutes. Turn on a hot platter and serve with Egg Sauce. Sprinkle all with finely chopped parsley. A granite brick-shape bread pan may be used as a substitute for covered mold, covered with a buttered paper, butter side next to rice; tie the paper on with twine.

Fish Croquettes

2 cups cold cooked fish. ¾ cup thick White Sauce. ½ teaspoon salt. ⅛ teaspoon pepper. ½ teaspoon finely chopped parsley. 1 teaspoon lemon juice.

PROCESS: Flake fish with a silver fork. Add seasonings and sauce; spread on plate to cool. Shape, and roll in cracker crumbs, egg and crumbs, and fry in deep hot fat; drain on brown paper. Serve with Egg, Hollandaise, or Tartare Sauce. Garnish with sliced lemon and parsley.

Turban of Fish

2½ cups cold baked or boiled fish. 1½ cups scalded milk. 1 slice onion. 1 blade mace or a few grains nutmeg. 1 spray parsley. 4 tablespoons butter. 4 tablespoons flour. ¾ teaspoon salt. ⅛ teaspoon pepper. 1 teaspoon lemon juice. Yolk two eggs. ¾ cup cracker crumbs.

[Illustration: Turban of Fish]

PROCESS: Scald milk with onion, mace and parsley. Melt butter in a sauce-pan, add flour, salt and pepper. Remove seasoning from milk, add milk gradually, stirring constantly. Remove sauce to back of range, add yolk slightly beaten. Butter a baking dish; add a layer of fish, sprinkle with salt, pepper and a few drops lemon juice. Cover with part of sauce, continue until both fish and sauce are used, shaping pyramid-like in centre. Cover with crumbs and bake twenty minutes in hot oven. Serve at once.

Left-Over Ham, Etc.

Minced Ham Omelet

4 eggs. ½ teaspoon salt. Few grains pepper. 4 tablespoons hot water. 1½ tablespoons butter. 2 tablespoons finely minced ham. 1½ cups thin White Sauce.

PROCESS: Beat the yolks thick and light, add seasoning. Beat the whites stiff. Add hot water to yolks of eggs and heat again, add minced ham; cut and fold the whites into the first mixture until they are well blended. Heat the omelet pan, have bottom and sides well buttered. Turn in the mixture and spread smoothly, place on range with asbestos cover placed over flame; let cook slowly, turning the pan occasionally, that omelet may brown evenly. When omelet is “puffed” to top of pan and delicately browned on the bottom, place pan in oven on middle grate to finish cooking on top. The omelet is cooked, if it is dry, a straw color and will not cling to the finger when lightly pressed. Fold and turn on a hot serving platter, surround with thin White Sauce. Minced Chicken, Turkey and Veal may be used alone or in combination in place of Ham.

Ham with Currant Jelly

Melt one tablespoon butter in a sauce-pan; add one-half cup currant jelly; when jelly is melted add a few grains cayenne or one eighth teaspoon paprika; add four tablespoons sherry wine, and a cup and one-half cold cooked ham cut in thin small slices or strips, simmer gently until ham is heated.

Canapes--Mexican Style

¼ cup cold cooked ham. ¼ cup cold cooked chicken. ¼ cup butter. 1 tablespoon pimentoes. 1 tablespoon Chutney. ½ teaspoon curry powder. Salt and pepper. Few drops Tobasco.

PROCESS: Put ham, chicken and pimentoes through the meat chopper; then pound mixture thoroughly in a mortar or chopping bowl. Rub through a sieve and add seasonings. Spread on circles or tri-angles of bread fried and cooled, decorate with the white of egg finely chopped, the yolk passed through a sieve--first laying two thin strips of pimento crossing each at right angles. Fill two opposite spaces with the whites of eggs and two with the yolks. Garnish with sprays parsley.

Scrambled Eggs with Minced Ham and Chicken

4 eggs slightly beaten. ½ teaspoon salt. ⅛ teaspoon pepper. 4 tablespoons milk. 1 tablespoon finely minced ham. 1 tablespoon finely minced chicken. 2 tablespoons butter.

PROCESS: Beat eggs slightly, add seasoning and milk; add chicken and ham well mixed. Melt butter in omelet pan; pour in mixture and cook until of a creamy consistency; stirring constantly and scraping mixture from bottom and sides of pan. Roll to one side of pan and turn on hot platter, sprinkle with paprika. Garnish with parsley.

How to Keep Left-Over Whites and Yolks of Eggs

In recipes where only the whites of eggs are used, “left-over” yolks may be kept by beating them well, then turn them into a jelly glass, cover and place them in the refrigerator. Or, as they are broken from the shells and are whole, they may be slipped carefully into hot water, just below the boiling point, and allow to cook through. Then one may be served in each portion of clear soup. They may also be pressed through the potato ricer as a garnish over the salad, over Creamed Cod Fish or Creamed Toast. (Covering the yolks with cold water as a means of keeping them has not proven satisfactory). If the yolks only are used the whites will keep several days if turned into a bowl or jelly glass, covered, and placed in the refrigerator.

Left-Over Cheese

Cheese Omelet

Mix and sift two and one-half tablespoons of flour, three-fourth teaspoon salt, one-half teaspoon mustard and a few grains cayenne. Add two tablespoons grated American cream cheese; add gradually one cup milk and three eggs beaten very light, without separating. Melt one and one-half tablespoons butter in an omelet pan; pour in mixture and as it cooks prick it with a fork and lift it to allow the uncooked parts to flow underneath; when creamy over the top sprinkle with two tablespoons grated cheese, seasoned with salt and cayenne, roll and place on serving platter and sprinkle with grated cheese and paprika.

Cheese Souffle

2 tablespoons butter. 3 tablespoons flour. ½ teaspoon salt. ⅛ teaspoon ground mustard. Few grains cayenne. ½ cup scalded milk. 4½ tablespoons grated cheese. Yolks three eggs beaten very light. Whites three eggs beaten stiff.

PROCESS: Melt butter in a sauce-pan, add flour sifted with seasoning, add milk gradually, beating constantly; add cheese when well-blended and cooked, remove from range and add yolks of eggs; then fold in the beaten whites. Pour mixture into a buttered baking dish and bake twenty minutes in a moderate oven. Serve immediately.

Cheese Balls

1½ cups grated cheese. 1 tablespoon flour. ¼ teaspoon salt. ⅛ teaspoon mustard. Few grains cayenne. Whites three eggs beaten stiff. Cracker meal.

[Illustration: Cheese Balls]

PROCESS: Mix cheese, flour and seasonings thoroughly. Cut and fold in whites of eggs. Shape into balls the size of a hickory nut, rolling them in the hands lightly. Roll in cracker meal and fry in deep fat. Drain on brown paper and serve with the salad course.

Cheese Canapes

Spread triangular pieces of bread with French or German mustard; sprinkle thickly with a layer of grated cheese seasoned with salt, paprika and a few grains of cayenne. Place on a tin sheet and bake them until the cheese is melted and delicately brown.

Cheese Wafers

Sprinkle Saratoga Wafers, Zepherettes or Saltines with a thick layer of grated cheese seasoned with salt, paprika and a few grains of cayenne. Place them on a tin sheet and bake them in the oven until the cheese melts and browns delicately. Serve with salad or soup.

Meat and Fish Sauces

Thin White Sauce

2 tablespoons butter. 1½ tablespoons flour. ½ teaspoon salt. Few grains white pepper. 1 cup scalded milk.

PROCESS: Melt butter in sauce-pan, add flour mixed with seasonings; stir to a smooth paste; add hot milk slowly while stirring constantly, bring to boiling point and beat until smooth and glossy, using a Gem egg whip. Do not allow sauce to cook after it has reached the boiling point.

White Sauce No. 2

Prepare the same as thin White Sauce, using two tablespoons flour, increasing flour one-half tablespoon.

Thick White Sauce

(Basis of Croquettes and Cutlets.)

2½ tablespoons butter. 5½ tablespoons flour. 1 cup scalded milk. ⅓ teaspoon salt. Few grains pepper.

PROCESS: Prepare same as thin White Sauce. This sauce is very thick, therefore, great care must be taken that it does not scorch.

Thick Sauce Veloute

(Used for Croquettes and Cutlets)

2½ tablespoons butter. 5½ tablespoons flour. 1 cup hot chicken stock. Salt and pepper.

PROCESS: Prepare the same as thin White Sauce, being careful not to scorch while cooking.

Brown Mushroom Sauce

1 can button mushrooms. 4 tablespoons butter. 4 tablespoons flour. 2 cups brown stock. ½ tablespoon lemon juice. 2 tablespoons sherry wine.

PROCESS: Melt the butter in a sauce-pan, brown it richly; add flour and continue browning, stirring constantly. Add brown stock gradually, continue stirring. Add lemon juice and sherry. Heat the mushrooms in their own liquor; if they are the very small button mushrooms they may be used whole, if larger mushrooms are used they may be cut in quarters. Drain from the hot liquor and add them to the sauce. Reserve one half cup of mushrooms from the can to use in croquette mixture.