The San Francisco Call. Newspaper, November 25, 1900, Page 18

18 DE HOTEL POTATOES TURKEY MAITRE Crown or Fruit. Mix two tablespoorfuls of cold water to make thin paste our on this one cup- ful boili wate 1d two tat fuls sugar, juice lemon. ( til thick. ‘Then add the stiffly whites of two cggs, pour this into a bu tered, fancy border mwold. Press through a sieve one pint of uny a_cooked fruit Dissolve ¢ atine i and add of three stir until the cooked nd stir until it begins to thicken, 1T into the mold. Set on jce until firm. unmeld, fill center with fruit and decorate outside with same. Bourbon Cups. Place pleces of truffles on bottom of buttered cups, t N pr in a er of cooked sweetbreads, then a laver of chopped, cooked mushrooms, another layer of sweetbreads: then piace pieces of ‘truffles cut in fancy shapes as ill trated; then fill cups with chopned mush. rooms. ur over a highly seasoned aspic jelly, belng sure that it reaches bottem of cups. Set on ice until firm, unmold on a bed of greer salad and serve. Mock Cherry Pie. Cut out the core of pared apples and soak one half hour to remove seeds. Seed one cupful raisins, mix to a smooth paste two level tablespoonfuls of flour with a little cold water; add one cupful belling water and cook untll starchy: then add pinch of salt, one tablespoonful butter, the raisins and cramberries, one teaspoontul vanilla. Pour into a pastry-lined tin, place strips of dough and bake until a nice brown. Carrot Pudding. One-half pound bread crumbs, three- fourths pound boiled and mashed carrots, cne cup molasses, four well beaten eggs, one-half pound seeded raisins, one-fourth pound citron cut into slivers, one-fourth grated nutmeg, one-half cupful sweet milk, one-half teaspoonful sait. Turn into a buttered melon mold and bake one hour, unmold and serve with hard sauce, over which grate maple sugar, THE SUNDAY CALL Molded Lambs’ Heart_ Boil four hearts until tender, adding six peppercorns, one onjon, bunch of sweet herbs, poonful of salt. Cool in the liquor, then slice very thin and place in a quart pail with cooked vegetables placed about the edge, Thicken the liquor and add while hot blespoontul of vinegar, one packase ne. Pour over the h tle, then fill pail; unmold and garn and green fo Egyptian Cabbage. Fold the leaves back from a cabbage, cutting a piece from center, and place between them, beginning at the center, the following: £ a cupful of rice y tender, the piece of I fine, one cupful minced, e rt, allowing it to set- on the ice until firm: h with hard boiled eggs age minc ham, one small minced onion, salt pper, two tablespoonfuls of butter. r this has been filled tie the cab- urely in cloth and boil until ten- Garnish with egg and a white e. Chicken Force Meat Balls. Half a cupful of chicken minced fine; two hard bofled egg yolks mashed, one tablespoonful chopped parsley, one ' tea- gpoonful of chopped onion. one teaspoon- ful of lemon juice, salt and pepper. Mix all together with the yolk of a raw egg. Roll intc small balls and fry golden brown in hot butter. Serve with a wreath of s ned mashed potato pressed through a eolander. Garnish with pars- ley. Deviled Lobster. Add to one pint boiling milk two level tablespocnfuls of flour blended with two of butter. Bofl until thick,-add the meat from one boiled lobster cut fine a dasi of paprika, one level teaspoonful of salt the green fat of lobster, one teaspoonfu of minced celery. Fill the shells, cover with_fine breadcrumbs, dot with butter and brown in hot oven. Garnish with lemon. Royal Salad. Cut out the core of pared apfyles and scoop out a well in center, fill with minced celery, nut meats broken fine, and top with a mayonnaise tinted a delicate green with vegetable coloring. sauc PUDDING SWEET POTATO EGYPTIAN CABDAGE Vegetable Salzd. Take onc quart of cooked vegetables— potatoes cut in small disks, carrots cut in strips. peas, lima small bits of cauliffower and cel on with salt and pepper and add four tablespoonfuls vinegar; let stand half an hour, drain oft vinegar, heap on to a plate, mask with a mayonnaise, garnisk: with beets. potatoes, peas, hard boiled esgs and celery plume Celery Farci. Cut celery into inch pieces, cook in salt- ed water until tender, drain and place in small buttered paper cases; add one spoonful of a white sauce seasoned. Cover with bread crumbs mixed with the ' beaten yolk of an egg. Bake for ten min- utes. Garnish with an egg waite ring and water cress. Squash Served in Shell. Cutia Hubbard squash in two, place on buttered tin, cut side down and bake un- til tender. Then scoop out the pulp. leav- ing one half shell periect. Mash the pulp, add two tablespoonfuls Dbutter, pepper and salt, gill of cream. Whip together, fill the shell, score the top and set in oven to reheat. Maitre d’Hotel Potatoes. Cut potatoes with an apple corer-into cylindrical rolls, cook in salted water un- til tender, drain} serve on a hot plate witl melted butter, to which has been adde minced parsleg and a dash of paprika. Sweet Potato Croquettes. i Add pepper and salt to one pint sweet otatoes, one tablespoonful butter, one eaten egg. Form into small bails, dip in fine bread crumbs, coat with egg volk, then thorougkly recoat with crumbs; fry in deep, smoking hot fat until golden, brown. Roast Turkey. Fill a cleaned turkey with a bread dress. ipg highly seasoned. When roasted place paper, frills on big joints, split olives on reast, garnish with parsley, slices of lemon ‘and sweet potato croquettes. Thanksgiving Center Piece. Cut a pumpkin so as to form two side handles, scoop out membrane and seeds and fill ‘with polished fruit. Garnish with & wreath of grape leaves.. & e DEVILED LOBSTER