Part 7 (1/2)
-MINCED CABBAGE---Wash a cabbage and lay in cold water for half an hour.
With a sharp knife cut it into strips or shreds, an inch long, then drop them into iced water. Beat a pint of cream very stiff. Drain the cabbage, sprinkle lightly with salt, and stir it into the whipped cream, turning and tossing until it is thoroughly coated with the white foam.
The cabbage should be tender and crisp for this dish.
-NUT HASH---Chop fine cold boiled potatoes and any other vegetables desired that happen to be on hand. Put them into a b.u.t.tered frying-pan and heat quickly and thoroughly, salt to taste, then just before serving stir in lightly a large spoonful of nut meal for each person to be served.
-PEANUT MEATOSE---Dissolve one cup of cornstarch in two cups of tomato juice, add two cups of peanut b.u.t.ter and two teaspoons of salt. Stir for five minutes, then pour into cans and steam for four or five hours.
-REMNANTS OF HAM WITH PEAS---Cut the ham into small cubes, measure and add an equal quant.i.ty of peas. In using canned peas rinse them well with cold water and drain. Mix the peas and ham and for one and one-half cups add a cup of white sauce seasoned with a teaspoon of lemon juice, a dash each of nutmeg and cayenne and salt to taste. Mix well and add one egg well beaten. Turn into a b.u.t.tered baking dish, cover with b.u.t.tered breadcrumbs and bake in a hot oven until well browned.
-SCOTCH SNIPE---Four slices bread b.u.t.tered, one-half box sardines (one-half pound size), five drops of onion juice, six drops lemon juice, few grains salt, two level teaspoons grated cheese, one tablespoon thick cream. Remove the skins and bones from the sardines, mince fine and add seasonings, cheese and cream. Mix to a paste, spread on bread and heat thoroughly in the oven.
-SQUASH FLOWER OMELET---Put to soak in cold water. Then boil about fifteen minutes, strain in a colander and cut up, not too fine. Now a regular omelet is made but fried in a little bit of olive oil instead of b.u.t.ter, and just before it is turned over the flowers are spread on top. Brown quick and turn out on a hot platter.
-VEGETABLE ROAST---Take cooked beans or peas, pa.s.s through a colander to remove the skins, and mix with an equal quant.i.ty of finely chopped nut meats. Season to taste. Put one-half the mixture into a b.u.t.tered baking dish, spread over it a dressing made as follows: Pour boiling water on four slices of zweiback, cover, let stand for a few minutes, then break them up with a fork and pour over one-half cup of sweet cream, season with salt and sage. Cover the dressing with the remainder of the nut mixture, pour over all one-half cup of cream, and bake for one and one-half hours. Serve in slices with cranberry sauce.
-WALNUT LOAF---One pint of dry breadcrumbs, one and one-half cups of chopped or ground nut meats, mix well with salt and sifted sage to suit the taste, add two tablespoons of b.u.t.ter, one beaten egg and sufficient boiling water to moisten. Form into a loaf and bake in a granite or earthen dish in a modern hot oven.
GAME, GRAVY AND GARNISHES
-ROASTED CANVAS-BACK DUCK---Procure a fine canvas-back duck, pick, singe, draw thoroughly and wipe; throw inside a light pinch of salt, run in the head from the end of the head to the back, press and place in a roasting pan. Sprinkle with salt, put in a brisk oven, and cook for eighteen minutes. Arrange on a very hot dish, untruss, throw in two tablespoons of white broth. Garnish with slices of fried hominy and currant jelly. Redhead and mallard ducks are prepared the same way.
-BROILED WILD DUCK---Pick, singe and draw well a pair of wild ducks, split them down the back without detaching, place them skin downwards on a dish, season with salt and pepper and pour over two tablespoons of oil. Boil the birds well in this marinade, place them on a broiler on a brisk fire, broil for seven minutes on each side. Place them on a hot dish and cover with maitre d'hotel b.u.t.ter, garnish with watercress, and serve.
-ROAST DUCK WITH ORANGE SAUCE---Sc.r.a.pe a tablespoonful each of fat, bacon, and raw onion and fry them together for five minutes. Add the juice of an orange and a wine-gla.s.sful of port wine, the drippings from the duck and seasoning of salt and pepper. Keep hot without boiling and serve with roast duck.
-CHICKEN GRAVY---Put into a stockpot the bones and tr.i.m.m.i.n.gs of a fowl or chicken with a small quant.i.ty of stock and boil them. Add flour and b.u.t.ter to thicken it, and then place the pot on the side of the stove and let simmer. Stir well and after the gravy has simmered for some minutes skim and strain it, and it will be ready to serve.
-GRAVY FOR WILD FOWL---Put into a small saucepan a blade of mace, piece of lemon peel, two tablespoonfuls each of mushroom catsup, walnut catsup and strained lemon juice; two shallots cut in slices, two winegla.s.ses of port wine. Put the pan over the fire and boil the contents; then strain, add it to the gravy that has come from the wild fowl while roasting. If there is a large quant.i.ty of gravy less wine and catsup will be necessary.
-SALMI OF GAME---Cut cold roast partridges, grouse or quail into joints and lay aside while preparing the gravy. This is made of the bones, dressing, skin, and general odds and ends after the neatest pieces of the birds have been selected. Put this (the sc.r.a.ps) into a saucepan, with one small onion minced, and a bunch of sweet herbs, pour in a pint of water and whatever gravy may be left, and stew, closely covered, for nearly an hour. A few bits of pork should be added if there is no gravy.
Skim and strain, return to the fire, and add the juice of a half lemon, with a pinch of nutmeg, thicken with browned flour if the stuffing has not thickened it sufficiently, boil up and pour over the reserved meat, which should be put into another saucepan. Warm until smoking hot, but do not let it boil. Arrange the pieces of bird in heap upon a dish and pour the gravy over them.