The San Francisco call., 1899-11-26

oysters. Put into a saucepan three table
spoonfuls OF butter, and when melted add
two OF -four; stir until II froths and add
one and one-half cupfuls OF milk. Stir un-
I'll the mixture boils; draw back from the
stove and stir in the well-beaten yolks OF
three eggs; cook one minute. then add the
beaten whites. OIL paper cases. partly fill
with the mixture. cover with bread
crumbs and set in a baking pan: bake fif-
teen minutes in a moderate oven. Serve
Immediately.
DEVILED CRABS-Pick the meat from
the crabs. Into a double boiler put one
cupful OF cream or milk; when almost to
boil add two tablespoonfuls OF butter
and -four creamed together; stir until the
mixture thickens. Take from the stove
add the crab and the yolks OF three hard
boiled eggs mashed fine also one quarter
of teaspoonful OF cayenne. one-half a
teaspoonful OF nutmeg. one teaspoonful OF
lemon juice. one tablespoonful OF chopped
parsley. and salt to taste. Have ready the
crab dishes. fill with the mixture. brush
over with egg, cover with bread crumbs.
sprinkle with butter. and bake in a quick
oven for fifteen minutes.
POTTED PIGEONS-N|asha and clean as
many pigeons as are needed. put them in
a saucepan and cover with boiling water.
add one small onion and a tablespoonful
OF salt; cover we'll and boil until tender.
Take the pigeons out. drain and into each
put a teaspoonful OF butter, a little salt
and the yolk OF one hard-boiled egg. Lay
In a deep baking dish. add the liquor they
were boiled in, one cupful Of cream, two
tablespoonfuls OF bread crumbs. one OF
chopped parsley and small bits OF butter.
Season with salt and pepper and cover
with a rich pie crust; bake until the gravy
boils up through the openings in the crust.
Garnish with parsley and serve.
CIITCLgEN r A put fr
pan one pint of cold chicken cut into small
bits, one cupful of broth and one OF
cream; melt two tablespoonfuls OF butter
with two OF -four and add a little salt and
pepper; allow TO cool and add the yolks OF
two eggs. Stir in the chicken mixture.
heat through and I'LL the patty shells.
Serve at once.
LYONNAISE TRIPE-Wash one pound
OF tripe and cut into small pieces; put It
into a saucepan and cover with boiling
water adding a little salt. Boil half an
hour, take from stove and drain. In
saucepan put one large tablespoonful of
butter and one of chopped onion, fry until
the onion begins to change color. add the
tripe. one tablespoonful of vinegar, one OF
chopped parsley and salt and pepper to
taste. Simmer for five minutes and serve
on hot buttered toast.
RICE CROQUETTES-Put half a cup
full of milk in double boiler. when IL
commences to boil add one cupful OF
cooked rice, one tablespoonful OF sugar.
one of butter, a speck Of grated nutmeg
and little salt. When II comes to boil
add one well-beaten egg and stir for two
minutes Take from stove, and when cold
make into cork-shaped rolls. dip in egg
and crumbs and fry in deep. hot fat.
FRIED PIGS FEET-Pigs' feet for this
purpose can be bought already prepared
al any OF the markets. Wash well, dip in
egg and roll in cornmeal. Lay in hot pen.
with equal quantities OF butter and lard
made hot before adding the pigs Feet
Fry a nice brown on both sides; when
done put on a hot platter, garnish with
parsley and serve.
BAKED TOMATOES, STUFFED-Cut
off the end of each tomato, scoop out the
inside. Into a saucepan put one table
spoonful OF butter when II melts add one
chopped onion, cook until II turns yellow.
and add the tomato pulp. Cook five min
utes. add one cupful of chopped meat, one
cupful Of bread crumbs and salt and pep
per TO taste. Take from fire. and when
cold fill the tomatoes full. Sprinkle with
bread crumbs, dot with butter and put in
a baking pan. Cook in hot oven until
brown.
LIVER LA TERRAPIN-Boil one
der; when cold cut into inch squares
Mash the yolks of three hard-boiled eggs
until smooth: add half cupful of cream
Put into a saucepan two tablespoonfIls
of butter, and when melted add one large
tablespoonful Of -four. stir until blended:
add the cream and the yolks; stir until
we'll mixed and add the liver. season with
salt and pepper, stir until very hot and
add one glassful of sherry. Serve at once.
BRAISED TONGUE-Wash and trim
the tongue and put in covered kettle;
pour over enough water TO a little more
than cover it.: boil for two hours: then
take out and fasten like a rib roast with
skewers. Into a pan put one tablespoon
full Of butter and when melted add two
onions chopped fine. one small carrot cut
fine. one turnip cut fne and one bunch
OF sweet herbs; fry until all of the vege-
tables are light brown, then take them
out and put In the same butter two table
spoonfuls Of -four. two cloves. juice Of one
lemon and salt and pepper to taste. Put
the vegetables back In the pan and turn
over all the water in which the tongue
was cooked: mix we'll and put in the
tongue. Cover tightly, put In the oven
and cook one hour, basting every fifteen
minutes; then cover well again and cook
one hour more. Take out the meat and
into the pan pour one pint of boiling wa
ter: add .vo tablespoonfuls of butter and
two OF -four: boil until IL thickens. Pour
some over the tongue and put the resi- in
a gravy dish.