St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1896-01-27

brown. Add one tablespoonful Of -four,
and stir until smooth. Season with
salt and pepper. Gradually mix with
this half Pint Of boiling water and
when 1t begins to thicken and Is quite
smooth add q cup Of cold veal cut In
small, thin slices. Just before serving
stir in quickly the beaten yolk of an
egg. Do not let it cook after the yolk
is added, and serve as soon as possible.
To make chicken la terrapin, take
the remains Of boiled or roasted
chicken and cut into small pieces, re-
moving all skin and bones. Put the
meat in sauce pan, and to a Scant
pint of meat pour over one gill of
cream. Put on the fire and let it sim
mer a few minutes. Cream together two
| ounces Of butter and a dessertspoonful
of -four and noisten with a little milk,
and season highly with salt and cay
enne pepper. Add this to the chicken
and cook until thick. Then add wine
glass of sherry. Meanwhile boil two
| eggs until hard, and when they are cold
chop them very fine and stir into the
chicken mixture. Remove from the
fire at once. Put the meat in individ-
ual shells or baking dishes and cover
the top with crumbes and bits Of but
ter. Brown them in a quick oven ana
serve very hot.
For mock terrapin, mix some salt
and pepper with little flour and roll
in the mixture the slices of Calls liver
not required for breakfast. Fry them
brown in boiling lard, turning them
frequently. When they become cold
chop them fine and add a hard-boiled
egg, also chopped. Season with salt.
cayenne pepper, salt, some prepared
mustard and little ground cloves.
Cream one teaspoonful of butter with
- Il Fl IL
of boiling water. Let the dish sim
mer over the fire ten minutes, and
just before serving add wine glass
of sherry and little lemon juice.
a tempting and palatable way OF
using bits of cold tongue or ham is to
chop them very fine and add to them
some melted butter and few bread
crumbs, moistened with warm milk.
Season with pepper and some chopped
parsley. Fill individual baking dishes
two-thirds full with the prepared meat.
Break an egg over each dish, being
careful not to break the yolk. Put
some bits of butter and salt and pep
per on the egg, and bake in mod
crate oven until the white of the egg
is set. If preferred, chopped parsley
may be sprinkled over the egg instead
Of putting it with the meat.
Salmon pudding is an excellent meth
Cd of using boiled salmon. To one
pint of salmon add two beaten eggs,
three tablespoonful of cream, and
little salt and pepper. Put in bowl
and place in a pan of water and bake
twenty minutes. Turn the salmon on
hot platter and serve with potato
balls around it and the following sauce
poured over it: Mix together one ia
bleSpOonful Of butter and one of flour.
Stir them into a cup Of boiling milk,
stirring constantly until smooth. Sea-
son with salt and pepper and chopped
parsley.
A simple but delicious way to use up
remnants of white fish of any kind is
thus: Free the fish of skin and bone,
and with a fork break it into pieces
and season with salt and pepper. Make
a sauce by boiling one pint Of milk
with an onion cut in quarters. When
the milk bols remove the onion and
add tablespoonful Of butter and one
of flour that have been beaten to a
cream. Stir until smooth and season
with salt and cayenne pepper. Line
a deep earthen pie plate with thin
layer of mashed potato and put the
fish in the dish. Pour the sauce over
the fish and cover with crumbs and
butter. Bake in a moderate oven
twenty minutes.
Here is q delicious way of using
boiled or roast mutton that is under
done: Cut the mutton in inch-thick
slices and score them. Mix two tea
spoonfuls Of mustard with four of olive
oil, two of vinegar and a dash of cay
enne pepper. Spread this mixture in
the incisions in the mutton and broil
them over a clear, hot fire. Place
them Oh heated platter salt and pep
per, and scatter pieces of butter over
them. Serve very hot with currant
jelly.
Lamb, beef or veal is delicious when
warmed over with curry sauce Re-
move all the fat and skin from the
meat, cut into thin slices, and season
with salt and pepper. Put into a
saucepan three tablespoonfuls of but
ter, half an onion cut fine, and a spoon
minutes, then add two tablespoonful
Of flour and a heaping teaspoonful of
curry powder. Stir until smooth, grad
ually add one pint of stock, and cook
five minutes. Strain the sauce into a
spider add the sliced meat, and cook
fifteen minutes. Serve with rice balls
Meat nuts make a dainty as well as
appetizing dish. Put in a saucepan
and place over the fire one cup of cold
meat chopped fine, one tablespoonful
of bread crumbs, the same quantity
of butter, some salt and cayenne pep
per, teaSpoonful of onion Juice and
one egg. When the mixture has be-
come heated through, turn into a shall
low dish to cool and then form into
balls the size Of an English walnut
Dip them into beaten egg and then
into crumbs, and fry in hot lard Serve
them on a platter with the following
sauce: Put over the fire in a sauce
pan two tableSpoonfuls of butter, and
when hot stir in two tablespoonfuls of
flour, half an onion, piece of mace,
a tablespoonful of tomato catsup and
a scant pint of white stock Cook
slowly fifteen minutes and strain; add
two tablespoonfuls of cream and the
yolks Of two eggs, stir constantly I'M
til boiling and pour over the meat
nuts.