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"Had great days in India. Shooting, fishing, pig-spearing; polo, dances, rajahs, pretty women, pow-wows of sorts, and a chance of a fight. All in a year, my friend I beg your pardon and ten days. Quick work, eh? One crowded year of glorious life. A cycle of Cathay." She was looking at her saltspoon, stretched beyond her the length of her arm. "I'm sure you were very happy."
Break the eggs in the centre, dot with butter, sprinkle with salt, pepper and bake in a moderate oven. Mix with an equal quantity of bread crumbs. Add level teaspoon of salt and one-half saltspoon of black pepper. Stir in one cup of chopped nuts pecans or peanuts. Add one tablespoon of chopped parsley and one egg. Mix thoroughly and pack in bread-pan to mold it.
Take one pound of fresh beef heart fat, shave it as fine as possible with a knife. Sift one quart of flour into a deep bowl, add two tumblers of ice-cold water, one tablespoon of brown sugar, a saltspoon of salt, then add the shaved heart fat and work well into the sifted flour.
Put two and one-half cups of granulated sugar in a saucepan, add three-fourths cup of hot water and one-half saltspoon of tartar. Stir until sugar is dissolved, but no longer. Boil without stirring until, when tried in cold water, it will form a soft ball. Wash down the edges of the pan with the finger first dipped in cold water, as the sugar boils up. Pour slowly on greased pan or marble slab.
Creole French Dressing: Put three tablespoonfuls of olive oil in a deep, small bowl, add to it a saltspoon salt and half one of pepper more if taste approves. Add alternately drop by drop, a teaspoonful of made mustard, and a tablespoonful vinegar. When well mixed, add the yolk of a hard-boiled egg, mashed very smooth, and stir until blended. Serve with lettuce, celery or potato salad.
Cover with vinegar and boil three hours. Rub together one teaspoon of sugar, saltspoon of fine salt and one tablespoon of best salad oil. Do this thoroughly. Mix two tablespoons of ground mustard with vinegar enough to thin it. Then add to the mixture of sugar, and if too thick, add a little boiling water.
You need for it, two pounds, thrice sifted flour, two pounds well-washed and very cold butter, four egg-yolks well chilled, and half a pint, more or less, of ice water, also a saltspoon of fine salt. Rub four ounces of butter lightly into the flour, shape the rest into a flattish oblong and set on ice.
Mix one saltspoon of pepper with one of salt; add three tablespoonfuls of olive oil and one even tablespoonful of onion scraped fine; then one tablespoonful of vinegar; when well mixed, pour the mixture over your salad and stir all till well mingled. The merit of a salad is that it should be cool, fresh and crisp.
To them add one-half cup shelled roasted peanuts, either ground or chopped, one-half cup of toasted bread crumby one-half teaspoon of salt and one-half saltspoon of pepper, and milk sufficient to make the mixture the consistency of mush. Put into a greased baking-dish; bake in a moderate oven for an hour; turn out on a heated platter; garnish with parsley or watercress and serve.
Take one quart of grated, raw sweet potatoes, one tablespoon leach of meat fat and chicken fat, one half pound of brown sugar, one-half pint of molasses, one and one-half pints of cold water, one saltspoon of salt and a little black pepper, grated orange peel, ginger, nutmeg and cinnamon to taste. Pour into greased baking-pan and bake until it jellies. Bake in moderate oven.
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