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The foundation is of garbanzos, the large chick-pea of the country, brought originally to Europe by the Carthaginians, the Roman cicer, which gave its name to the greatest of the Latin orators. All other available vegetables are thrown in; on days of high gala a piece of meat is added, and some forehanded housewives attain the climax of luxury by flavoring the compound with a link of sausage.
I have received several letters from readers living where lobster is only to be had in cans, asking if there is no substitute for the coral in making cardinal sauce. Canned lobster frequently contains a great deal of coral, which is as good for coloring and flavoring as the fresh. This can only be known, however, before opening, when the cans are of glass.
Such a dish may be made to "go further" by serving it on toast or with a border of rice or in some similar combination. Savory rolls in great variety are made out of chopped meat either with or without egg. The variety is secured by the flavoring materials used and by the sauces with which the baked rolls are served. A few recipes will be given below.
From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager Four strips of chocolate; one quart of milk, six eggs, one tablespoon of corn starch; sweeten to taste, and vanilla flavoring. Chocolate dissolved in a little warm milk to a paste. Put milk on to boil and stir in chocolate gradually. Set saucepan where it will cook slowly. Beat eggs well, mix in corn starch and add to milk and chocolate.
ORIENTAL RICE. As rice is a bland food, practically lacking in flavor, any flavoring material that may be added in its preparation or serving aids in making it more appetizing. Oriental rice, which is prepared according to the following recipe, therefore makes a very tasty dish and one that may be used in place of a vegetable for lunch or dinner.
Stir in the hazel-nut paste, taking care that it is well mixed with the custard, and add a half-pint of cream whipped solid; flavor with vanilla, or you may omit flavoring, the hazel-nut being sufficient for many people. Mould and set on ice.
Dissolve the corn-starch in a little cold water, and boil in the milk five minutes. It prevents the custard from curdling, which otherwise it is very apt to do. Beat the eggs and sugar well together, stir into the milk, and add the salt and flavoring.
My mind then ran on in reveries concerning the probable effects upon the human constitution of living entirely on ginger-nuts. Ginger-nuts are so called, because they contain ginger as one of their peculiar constituents, and the final flavoring one. Now, what was ginger? A hot, spicy thing. Was Bartleby hot and spicy? Not at all. Ginger, then, had no effect upon Bartleby.
Beat seven eggs very light, omitting the whites of two; mix them gradually with a quart of milk and half a cupful of sugar; boil in a dish set in another of boiling water; add flavoring. As soon as it comes to the boiling point remove it, or it will be liable to curdle and become lumpy. Whip the whites of the two eggs that remain, adding two heaping tablespoonfuls of sugar.
Flour a cup of raisins and one of currants; add last. Bake in a very moderate oven one hour. If well covered will keep six months. SEPARATE the whites and yolks of six eggs. Beat the yolks to a cream, to which add two teacupfuls of powdered sugar, beating again from five to ten minutes, then add two tablespoonfuls of milk or water, a pinch of salt and flavoring.
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