The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1894-06-06
Various Recipes.

SAvoRY PUDDING.-Soaka pint of
bread crumbs in cupful of any kind
of gravy, diluting with soup stock.
Add half-pint of boiling milk, into
which you have stirred pinch of soda,
and beat to a smooth batter. Now stir
in cupful of very fnely-minced meat;
add three beaten eggs, and season to
taste with pepper and salt. Beat up
light and bake in buttered pudding
dish. Send to table in the dish in
which it was baked, with gravy or
drawn butter in boat.
ANCHovY ToAsT.-Take two an
chovies for each round of bread three
inches in diameter, free them from oil,
split them open, take out the backbone,
and press through sieve. Add to
this the beaten yolks of two eggs for
every dozen anchovies-that is, for
every six portions of toast. Have
ready this number of slices of bread
fried golden brown in hot butter, and
put them on very hot, covered dish.
Set small saucepan containing tea
spoonful of butter into larger vessel
of boiling water; add the fish pulp and
beaten eggs, and stir until it thickens;
pour over the toast and serve at once.
SARDINE ToAsT.-Drain the oil from
small can of sardines, and pick the
fish free from the skin and vertebre;
mince it fine, seasoning with cayenne
and little salt, and kneading in it
little butter. Put teaspoonful of but
ter in tiny saucepan, and stir in as
much flour; when smooth, add two Ia
blespoonfuls of hot milk or cream; in
corporate with this the minced fish; add
slowly the beaten yolk of an egg, and
when thoroughly hot and we'll thick
ened, pour upon slices of fresh toast.
A buttered egg laid on top converts it
into an elegant lunch dish. The first
and most important element in the
making and serving of good toast is
heat.
KIDNEY TOAST makes a delicious
breakfast dish. Sheep or veal kidneys
must be used; the latter are preferable,
and they must be very fresh. Cut them
in halves, remove the white fat, pour
boiling water over them and let them
stand five minutes. Drain, and stew
in broth made of any bones or trim
mings of meat until tender; drain again
and pour the gravy into bowl. Chop
the Kidneys as fine as possible, moisten-
ing them with little melted butter.
Skim the grease from the top of the
gravy, and make brown sauce of it,
using level teaspoonful each of butter
and flour; add the kidney paste, season
with tarragon vinegar, cayenne and
salt, and pour over slices of plain
toasted bread.
CRUMB STEAK.-A piece of steak no
bigger than the hand will make a nice
breakfast dish if you have crumbs
handy. Have it chopped very fine and
freed from sinews and gristle. Mince
fine a tablespoonful Of onion and fry it
light brown in little butter. Add
the minced meat and an equal quantity
of bread crumbs, season nicely, and
moisten with little cold gravy or stock
of any kind. 1t must be just moist
enough to mould into shape. Pressed in
small wineglass they resemble pears,
and after they are fried they should
have sprig of parsley inserted into the
stem end; or you may roll them round
like sausages or make into little fiat
cakes. They must be dipped in crumbs,
then in beaten egg, and again in
crumbs. Make little brown gravy to
pour round them, or serve with mush-
room or tomato sauce.
WooDCoCK Toast. -Woodcock toast
is an English dish, quite innocent of
woodcock, however. Reserve the liv-
ers from turkey or pair of fowls; boil
them, and pound to paste with the
flesh OF an anchOvy or teaspoonful of
the essence, adding also the tiniest
pinch of sugar, the yolk of raw egg, a
! tablespoonful of melted butter, and
cayenne to taste. Press through a
sieve on to plate ready to receive it.
Have ready four squares of bread,
about half an inch thick, crisply fried
until of golden tint, and spread the
liver paste over them. Place them in
the oven while you bring to boil a
small cupful of cream or the richest
milk; place the vessel containing this
in another of hot water, while you add
slowly, stirring one way, the we'll
: beaten yolks of two eggs. AS soon as
this thickens, pour it over the toast
: have the whites whipped to stiff frcth,
and lay them on top of all.
SMALL SWISS PUDDINGs.- up
the yoks of four fresh eggs with four
!, tablespoonfuls of fine white sugar, four
ounces of butter, pinch of salt, tea
epOouiul VI nolhe-inauo pahluS poWuer
; and four tablespoonfuls of cream, then
! add, last of all, and very lightly, the
whites of the eggs beaten to a stiff
froth. Have ready the requisite num-
Der of small, well buttered molds, and
three parts fill them with the dainty
preparation, then steam the buildings
very gently until nicely set. About
, half an hour generally suffices to cook
them properly, but of course the exact
time required will depend upon the size
of the moulds used. Serve turned
out carefully on hot dish, with rich
colored fruit sauce or syrup poured
round about; or if preferred, serve the
., pudding cold, when of course the syrup
WOuld he preferable To the sauce as ar