The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1893-05-10
From an Old Cook Book.

NGllAN IhACAhONl.-I axe bWO
cupfuls of cold boiled macaroni and cut
it into short pieces. Heat it gently,
and sprinkle in wo-thirds Of a cupful
of chopped or grated ham. Heap on
hot platter, and sprinkle a little grated
cheese over.
TOMATO SCALLOP.-Cold stewed to-
mato can be scalloped like raw or
canned tomato by arranging it in an
earthen dish with alternate layers of
fine bread crumbs. Season with pepper
and salt, and put bits of butter on top
before baking.
CAULIFLOWER AU FRoMAGE.-If
you have cold boiled caulhower, put it
in a bake dish, and turn over it enough
drawn butter to moisten it; CRATE little
cheese over the top, cover with sifted
bread-crumbs, put very small bits of
butter on top and bake until it is light
brown.
BREAD OMELET.-Put in a stew
pan two tabespoonfuls of rich milk.
Sprinkle in one teaspoonful of salt, and
half teaspoonful of pepper. Stir un-
til the crumbs have all the milk; take
from the fire, and let the mixture cool,
and then beat it up with six eggs, and
fry like other omelets.
BAKED COD.-Flake up with a fork
cold baked cod. Put in a pint of milk
to pint of fish, and little thickening
of -four. Salt and pepper to taste, and
half very small onion. Put in a
pudding dish, cover with crumbs, and
and put little bits of butter on top.
Bake until the top is brown.
RICE CRoQUETTEs,-Ify you have cold
boiled rice left from dinner, heat it
over, adding little milk unless the rice
was very moist, and 10 every cupful of
rice allow one egg, we'll beaten, two
tablespoonfuls of sugar, and piece of
butter as large as hickory-nut. Cook
only moment after the egg is in.
When cold, form into croquettes, roll in
egg and crumbs, and fry.
POTATO PIE.-Mince cold potato
with very little onion; pepper and
salt to taste; put in enough gravy to
make it quite moist, ami few capers.
Pour the mixture into buttered pud-
ding-dish, spread the top with mashed
potato, and put in the oven; when it is
very hot, rub piece of butter over the
top, and return to the oven to brown.
HAM TURNOVER. "A very nice
breakfast dish can be made of cold
boiled ham which cannot be cut into
slices. Chop the ham fine, and warm
in butter. Beat two or more eggs, &C.
cOrding to quantity of ham, and pour in
buttered pan on the stove. When il
is brown on one side, spread the ham
on half of it, and turn the other hal
over it.
BERLIN RELIsH.-Two cupfuls OF
cold mashed potato. Mix into this one
cupful of good milk and one beaten
egg. Add one cupful of finely chopped
cold ham. Mix well and bake in 6
buttered dish. When it is Just begin
ming to brown, sprinkle on the top two
tablespoonfuls of grated cheese, and re
turn the dish to the oven for few
minutes.
DREAMED CAULIFLOwER. - Steam
what remains of your cold boiled cauli
flower until it is hot, and pour over it {
sauce made as follows: Boil one cup o.
thin cream, and thicken it by adding
one teaspoonful of flour, stirred smooth
in little cold cream; let the mixture
boil up, stirring it constantly; add {
pinch of salt, little pepper, and
small quantity of nutmeg. This is
Dutch dish, and very delicious.
HADDoCK SOUFFLE.-One cup o
cold baked ,haddock and one cup o
mashed potatoes mixed together, one
half cup of milk added gradually, sal
and pepper as you like; stir in one egl
well beaten, and put in buttered disl
and set it in the oven until it is yer
hot, then beat the white of another eg
very stiff, stir into it the yolk, ais
beaten with little salt and pepper
heap this over the fish, and return I
the oven to brown.
SCALLoPED COD.-Butter an earthen
ware pudding-di and place in it nea
flakes OF the cold fish with any of tn
gelatine that is left; line the bottom O
the dish, and then pour over it any @
the sauce or melted butter you ma
have. Sprinkle with salt, very littl
red pepper, and pinch of mace; plac
alternate layers of fish and sauce unit
the dish is full. Cover the top with fin
bread crumbs, put bits of butter owe
the top, and bake for twenty minutes.
CRUMBED HADDoCK. Remove tb
skin and bones from cold boiled haC
dock, and put them on to boil with
small onion. Pick the fish into flake
and mix with pint of fish one tes
spoonful of salt, half teaspoonful c
pepper, and one cupful of dried bread
crumbs; fill buttered dish half full c
the mixture, then pour in what remain
of your drawn butter, add the rest O
the fish, sprinkle crumbs over the TOT
moisten with the water in which 20
have boiled the bones, and bake abor