The Montgomery advertiser. [volume] (Montgomery, Ala.) 1885-1982, 1904-07-10

ference comes in the seasoning which
must be suited to the basis Of the GRO
auettes. After seasoning the meat Is
stirred into the caste and the whole
turned out to cool After two or three
hours mould into balls, cylinders or any
fancy shape. dip first in crumbs, then
In esq. then In fine crumbs again, and
fry in smoking hot fat.
Lobster CrOQuettes.
| Season one pint fine minced lobster
with quarter teaspoonful each OF salt
and mustard, salt spoon Of paprika
and a teaspoon each Of lemon juice and
parsley. Moisten with cup OF cream
| sauce and the beaten yolk OF one egg,
crumb. egg and crumb again and fry
A In Marengo.
4 Veal or chicken cooked a la Marengo
gives a welcome variation in the sum-
mer when such meats are in special de-
mand.
! To prepare a dish Of veal select three
pounds Of lean Juicy meat, preferably
from the neck, cut In cubes. Cut two
ounces Of fat salt pork in small pieces
and fry out in the bottom of a pot.
Cook few slices of onion in the fat
to a>yeliow color, no more. then add the
fveal seasoned with salt and pepper and
ldredged lightly with -four. Fry until
Drowned on all sides, then pour over
the veal three cups of good white stock,
half a cup of stewed and strained to-
! matoes. a little bunch of soup herbs
and few cloves. Simmer slowly for
tthree-quarters OF an hour and dish on
a hot platter with a garnish Of bread
points fried brown. Strain. the gravy
over the meat and serve with rice and
green peas.
Casserole of Lamb and Rice.
Wash a cupful Of rice and throw
Into good sized kettle of
lboling sailed water. Boil at
la gallop until the rice is tender.
which will be in fifteen to twenty min
utes. according to the quality of the
rice. Drain, put aside one-third and
use the rest to line the sides and bot
tom Of buttered mould. To a pint of
minced lamb allow salt and pepper to
taste, a teaspoonful Of onion Juice, a
Tablespoonful Of chopped parsley. one
lquarter tablespoonfuls of powdered
Isweet herbs. two well beaten eggs, two
ltablespoonfuls Of melted butter aud two
Tablespoonful of bread crumbs. Add
gravy OF stock to moisten. then pour
in the centre of the mould. Cover
with the reserved rice and steam for
en- hour. Serve with tomato sauce.
Moulded Beef or Veal.
This is standard English recipe and
one In constant use for high teas OF
buffet service: To one pound of mine
ed beef or veal allow a quarter OF an
ounce of gelatine. half a teacup full Of
good stock herbs and a seasoning to
taste. Soak the gelatine in a quarter
of a cup OF cold water pour on the
pot stock stir until thoroughly DIS
solved season with salt. pepper and
Iany other seasoning desired, and mix
with tine meat. Pour into a mould and
set aside to cool or harden. When
ready to serve turn out and decorate
with hard boiled eggs. a little chopped
parsley and savory jelly.
Frixzled Beef with Horse Radish.
Dried or smoked beef frizzled and
served with baked potatoes and sliced
tomatoes Is both appetizing and timely.
Pick half a pound of smoked beef In
small pieces. Put a tablespoonful of
butter in a frying pan. and when 1t Is
hot throw in the beef and cook three
or four minutes, tossing constantly
with a fork while 1t "frizzles." Take
up the beef and arrange on slices OF
toast and set where 1t will keep warm
while you prepare the following sauce:
Put In the same saucepan table
lsroonful of butter. and when hot add
la tablespoonful Of -four, stirring until
well mixed. Now add a CUP of warm
| milk and stir until creamy and smooth
Then add tablespoonful of horse rad
lisl drained from the vinegar, and a
dash of cayenne. Heat and pour over
the beef. The beef will probably make
the dish salt enough. but the wise cook
tastes. then seasons accordingly.
stuffed Green Peppers.
These make an excellent showing for
luncheon or breakfast. Select good
sized ones. plunge in hot water and
let them simmer about ten minutes I'M
til as tender as a cooked string bean
Drain, rub the skins off with a wet
J cloth, split lengthwise in halves. re-
move the seeds and fill with a force
meat compounded in either of the fol.
lowing ways:
} For six medium sized peppers gel
half pound Of sausage meat and niz
) with II Tablespoonful of minced onion
the Juice of half lemon, four table
spoonfuls of bread crumbs moistenef
with cream or melted butter and salt
to season. Fill the peppers and la,
. in a dripping pan. Pour cupful OF
plain gravy or soup stock. tomato
, sauce or beef extract over them. cover
: and bake twenty minutes, then uncover
and brown Or make a forcereat OF
, minced tongue, allowing hnlf cup o
, The meat to one cup of f"a crumbs
Season with onion or garlic. pepper
and salt and little chopped parsley
: Put in a small saucepan half cup oil
[ milk and the crumbs of ono roll, add
the stuffing cook FIVE minutes. Their
! Ell the peppers with the dressing
: which should DE very stiff. Bake in G
lrather hot oven.