Anonymous

“ Chop a very little onion fine, add two tablespoonfuls of butter; stir together over the fire until a good brown; add the bread; stir well; put into this the chopped meat of a large lobster; salt, cayenne and nutmeg. When very hot, add the yolks of two eggs; stir hard, and then turn out to cool. When quite cold, form into rolls with a little flour; egg and bread-crumb them and fry. ”

“ Scoop out the centres of as many large firm tomatoes as there are people to serve. Drain, then sprinkle the inside of each with chopped tarragon (or tarragon vinegar) , salt, pepper, dropping in carefully a raw egg and a quarter of a teaspoonful of butter. Place in a baking pan in a hot oven until the eggs are set and serve very hot.—From "Table Talk," Phila. ”

“ Arrange lettuce leaves on a platter. Mix the chopped ingredients with a good French dressing. Heap on the lettuce leaves and ornament with a few slices of hard boiled egg and parsley.
15.—Baked Spanish Onions.
Put the onions in a pan in the oven and bake 4 hours. They will blacken on the outside, but that does not matter; when they begin to shrink try them with a knitting-needle, and if quite tender strip off the skin. Add a little butter, pepper and salt on top and set into the oven again for a few minutes. ”

“ Put the plank before the fire with the large end down. Then change and put the small end down; when done spread with butter and serve just as it is.
20.—Cheese Timbales.
Make a sauce with 2 tablespoonfuls each of butter and flour and half a cup each of thin cream, white stock and milk. Melt in this half a pound of grated cheese, add a dash of salt and paprika and pour over three whole eggs and the yolks of 4 beaten until a spoonful can be taken up. Turn into buttered timbale moulds and bake standing in a pan of hot water (the water should not boil) , until the centres are firm. ”

“ Make a stuffing of fine bread crumbs, parsley or thyme, butter, salt and pepper. Have the fish carefully dried and cleaned, put in the stuffing and sew it up. Bake 20 minutes to half an hour. Baste well with drippings and serve with a garnish of parsley.
21.—Southern Corn Pone.
Sift a qt. of white corn-meal and add a teaspoonful of salt; pour on enough cold water to make a mixture that will squeeze easily through the fingers. Work to a soft dough. Mould into oblong cakes an inch thick at the ends, and a little thicker in the centre. ”

“ Take 6 tomatoes, cut and squeeze the juice out, put them in a pan with a little onion, 1 clove, a blade of mace, a little parsley, salt, cayenne, a half cup of gravy, and let them simmer gently until the toma [Pg 136] toes are tender enough to pulp. Rub the whole through a sieve. ”

“ With them should go into the boiling fat a large, sliced onion. Cook fast but do not let them scorch. When they are browned add two quarts of [Pg 41] boiling water, cover the pot, and simmer until the potatoes are soft and broken. Rub through a colander back into the kettle and stir in a great spoonful of butter rolled in browned flour, a tablespoonful of browned parsley, salt and pepper to taste. In another saucepan make a sugarless custard of a cup of boiling milk and 2 well-beaten eggs ”

“ Beat light, two cupfuls of mashed potatoes, add 2 tablespoonfuls of melted butter, salt, pepper, cream, 2 eggs beaten separately; beat all hard. Pile high on a dish; put into the oven to color and become light. ”

“ Cook twelve figs in as little water as [Pg 80] possible. When tender drain dry. Chop the figs fine, spread on slices of buttered bread. Put two together. Press them and trim.
15.—Fried Green Tomatoes. ”

“ Turnips, 141. Banana Croquettes, 98. Barbacued Lobster, 117. Barley Stew, 11. Bean Croquettes, 22. Beef à la Mode, 115. Bubble and Squeak, 58. Collops, 60. Cutlets, 38. Potpie, 128. Ragout, 5. Rissoles, 62. ”