The Caldwell tribune. [volume] (Caldwell, Idaho Territory [Idaho]) 1883-1928, 1915-10-22
WITH THE HOUSEWIFE

/
STOCK or water, half a pound Of anv
KIND of cooked meat or fish. one t,bIs-
spoonful of chopped parsley. one tea
spoonful of chopped onion, seasoning
VI Salt pepper, and grated nutmeg.
mop whatever meat is used very
lineiy' taxing care to remove any skin
/ or grlstle. The meat may be put
through the food chopper. Melt the
butter IN a saucepan, stir in the flour
and when we'll blended, add the onion
and Try all for five minutes, but with
out browning the flour, then add the
STOCK or water and stir for a few min
uteS. Allow to cool, then add the
meat and parsley. Heat thoroughly
put do not boil the mince, or it will
De tough; then add the seasonings
Inc mixture must be moist, of a tick
creamy consistency, but not in the
least "runny," so if too thick add a
little more stock, if too moist a little
more meat or one tablespoonful of
bread crumbs. Have the pieces of
toast cut square or round shapes
heap the mixture neatly on them. and
sprinkle with very little chopped
parsley on the top of each.
Chicken la Royal.
One cold-boiled fowl. one cuDf,I
OF white stock, one cupful of milk,
tour tablespoonfuls of butter. two
tablespoonfuls Of flour, one table
spoonful of finely chopped parsley
one teaspoontul OF lemon juice, salt,
pepper, and paprika to taste, and two
hard-cooked eggs. Melt the butter
IN a saucepan, stir in the -four and
when well blended, add the milk and
the stock gradually, and stir until the
sauce boils and cooks for five minutes:
then add lemon juice and seasonings,
and the parsley. Cut the fowl into
neat small joints and remove the skin.
Arrange the pieces in deep dish,
plllng them up rather high. See that
the sauce is just thick enough to
smoothly coat the back of a wooden
spoon, then pour it over the Joints Of
fowl Wash the lettuce, and dry it
gently by shaking in a cloth, and dry
it gently by shaking ina cloth, then
arrange in a border around the dish.
Cut the hard-cooked eggs in slices,
and put ring of these inside the Dor
der of lettuce.
Galantine of Chicken.
One chicken, a few grains of red
pepper, one-third teaspoonful of pow
dered herbs, few slices of cooked ham
or tongue, cut into long strips, half a
dozen picked walnuts, little grated
lemon rlnd, one quart of aspic Jelly,
hal ia pound of sausages, quarter of
pound of fine bread crumbs, one tea
spoonful of salt, half teaspoonful
OF white pepper, six pistachio nuts,
one hard-cooked egg, and one raw
egg.
Bone the fowl, commencing by cut
ting straight down the back. and re-
moving the wings, then the legs, and
last of all the body, taking care not
to break the outside skim or the inner
skin; cut off the head and remove the
skeleton, draw the legs and wings in
side, spread fiat on a board, and cover
with a forcemeat made with the saul
sages, bread crubs, herbs, seasonings,
and lemon rind, all mixed together
with the egg we'll beaten. Lay on
the top of the forcemeat the tongue
or ham, row of walnuts, slices of
hard-cooked egg and pistachio nuts,
roll up and sew together, taking care
to secure the ends. Roll in a linen
cloth, and bind firmly with tape, boil
for two hours in boiling stock or wa
ter. Lift out and put between two
plates with weight on top. Allow
this to stand until cold, then remove
the cloth, and draw the stitches out.
Decorate with chopped aspic jelly
round the base of the dish.
Cottage Pie.
Some cold chopped cooked meat,
tablespoonfuls of butter, gravy, some
cold potatoes. Rub the potatoes
through a wire seive with a wooden
spoon. Grease pudding dish, put
alternate layers of potatoes and meat;
add seasonings, and gravy to Nch
layer; continue this until the dish is
full and leave good layer of potatoes
for the top. Mark the top with a
fork, and dot with the butter.
7 Deviled Chicken.
One egg, half a teaspoonful of mus
tard, half teaspoonful of curry pow
der seasoning of salt, four tablespoon
fuls of butter, some cold chicken, and
two tablespoonfuls of fine bread
crumbs.
Mix the egg, mustard, salt and cur.
ny powder into small joints, brush
over each piece with the egg mixture
cover with the crumbs, place in bak.
ing tin with the butter and bake for q
quarter of an hour.
Dish in ring, and garnish with
parsley of water cress.
Crab Toast.
Melt two tablespoonfuls of butter
when hot add three tablespoonfuls Of
ChOnned celery half a cuDful of milk
one cupful of crab meat, salt, pepper
paprika, and grated nutmeg to taste
one heaping tablespoonful of flour
stir until the moisture has nearly ev'
aporated and spread on thin slices o.
buttercd toast of toasted biscuits.
Baked Bean Salad.
Put into salad bowl three and {
half cupfuls of baked cold beans, ado
four sliced onions and mix we'll to
gether, then add seasoning of salt
pepper, paprika, one teaspoonful o
sugar, two tablespoonfuls of olive OF
aud Opo cuDf,,l nf xy;narar opJ 80;