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4 pounds of lean veal 3 shredded wheat biscuits 1 teaspoonful of salt 1/2 teaspoonful of sage 1/2 pound of lean ham 2 eggs 1 tablespoonful of parsley 1 saltspoonful of pepper Put the veal and ham through a meat chopper, add all the seasonings, and the biscuits rubbed fine. Mix thoroughly, add the egg slightly beaten, mix again, and form into a roll three inches in diameter.
Put four ounces of stale bread to soak in sufficient luke-warm water to cover it; meantime fry one ounce of chopped onion in one ounce of butter until it is light brown; then wring the bread dry in a clean towel, put it into the onion with two tablespoonfuls of chopped parsley, one ounce of salt pork chopped fine, one teaspoonful of chopped capers or pickles, one teaspoonful of salt, quarter of a saltspoonful of white pepper, and one gill of broth or hot water; stir until it is scalding hot, when it will cleave from the bottom and sides of the sauce-pan; then stuff the fish with it, and lay it in a dripping pan on one ounce of carrot and one ounce of onion sliced, one bay leaf and two sprigs of parsley; cover the fish with slices of salt pork, season it with a saltspoonful of salt, and one fourth that quantity of pepper, and bake it in a moderate oven for half an hour, basting it occasionally with a little butter, or stock.
Beat the yolks of the eggs until very light, add them to the boiling syrup, and stir over the fire until the mixture again boils; take it from the fire, and with an ordinary egg beater, whisk the mixture until it is cold and thick as sponge cake batter. Add the fruit, the chestnuts, almond paste, a teaspoonful of vanilla and, if you use it, four tablespoonfuls of sherry.
Serve at once. These are better and more easily made than biscuits. 3-1/2 cupfuls of flour 1 cupful of brown sugar 1/2 cupful of New Orleans molasses 1 pound of seeded raisins 1 cupful of sour milk 1/2 cupful of butter 1 teaspoonful of cinnamon 1 teaspoonful of allspice 1 teaspoonful of soda Cut the raisins into halves and flour them with four tablespoonfuls of the flour.
One quart of ripe fresh huckleberries or blueberries, half a teaspoonful of mace or nutmeg, three eggs, well beaten, separately, two cupfuls of sugar, one tablespoonful of cold butter, one cupful of sweet milk, one pint of flour, two teaspoonfuls of baking powder. Roll the berries well in the flour and add them last of all. Bake half an hour and serve with sauce.
All that night the woman watched by Rickman's bedside, heedless of her luck. She kept life in him by feeding him with warm milk and gin, a teaspoonful at a time. Rickman, aware of footsteps in the room, fancied himself back again in Rankin's dressing-room. The whole scene of that evening floated before him all night long.
White Sponge Cake: Beat very stiff six egg-whites, add to them gradually a cup of sugar, and a cup of flour sifted twice with a teaspoonful of baking powder. Do not forget a tiny pinch of salt in the eggs. Angel's Food: Beat to a stiff froth with a pinch of salt, the whites of eleven eggs.
Two cups of molasses, one of brown sugar, a teaspoonful of butter, and a tablespoonful of vinegar. Boil from twenty minutes to half an hour. Pour in a buttered dish, and pull when cool. Make molasses candy as above. Just before taking it from the fire, add a heaping pint of shelled peanuts or walnuts. Cut in strips before it is quite cold.
If not dark enough, color with a teaspoonful of caramel. By adding a chopped onion fried in the fat, and a teaspoonful of curry-powder, this becomes a curry, to be served with boiled rice. Cut up the chicken as in brown fricassee, and stew without frying for an hour and a half, reducing the water to about one pint. Take up the chicken on a hot platter.
1 pound of chopped beef 1 quart of roasted peanuts in shells 1 teaspoonful of salt 1 saltspoonful of pepper 3 shredded wheat biscuits 2 eggs 1 tablespoonful onion juice 1 tablespoonful of parsley Shell and chop the peanuts, mix them with the meat, and add the shredded wheat rubbed fine; salt, pepper, parsley, chopped, and onion juice. Mix well.