Veal And Ham Pressed To Eat Cold

Equal quantities of veal and ham slices one-fourth inch thick. Butter a dish, lay in a slice of veal, season with salt and pepper; then a slice of ham with pepper; continue to alternate till all is used. Cover with a crust of flour and water. Steam three hours. Slice when cold.

Tongue With Jelly

Use either a fresh corned or a smoked tongue. If fresh, add a small teacup of salt; boil until very tender; trim and place in a bowl that will just hold it, and a teacup of jelly made by the following recipe : Put a fine, plump chicken in a saucepan with a pot of cold water. When very tender, remove choicest parts for a salad, and return remnants to the pan for a second boiling. When reduced to one teacup, strain, season to taste, and pour over tongue. Put to press with good weight in a cool place.

Boned Chicken

Boil a chicken in a little soup stock until the bones can be easily separated from the meat; remove all the skin; slice and mix the light and dark meat; season with salt and pepper; boil down the juice and pour it on the meat, and shape it like a loaf of bread. Wrap tightly in a cloth; press with a heavy weight for a few hours. When served, cut in thin slices.

Stewed Crab

Take the meat from one boiled crab, rub one teaspoonful flour in one large tablespoonful butter, add one-half cup of cream or milk.

Season high with red pepper and salt; boil to thicken, not over five minutes.

Hot Crab

Carefully pick out the inside of a crab and the large claws, and mince them, mixing these thoroughly and seasoning with cayenne pepper and salt. Rub up a small teaspoonful of good curry powder in a little cold gravy or cream, or equal proportions of both, and mix these with the crab, adding a teaspoonful of Chile vinegar, and some finely-grated bread crumbs. Clean out the shell very carefully and put the mixture in it, sifting bread crumbs over it, and a little butter. Brown well.

Deviled Crab

Remove meat from crab and pick very fine. Make a cream sauce of a pint of milk or cream, one large tablespoonful of flour, add a speck of cayenne pepper, and a little salt; one-half cup of bread crums, two hard-boiled eggs, chopped fine. Mix all together with cream sauce, add juice of one lemon. After it is in the shell, sprinkle with crumbs, and put little bits of butter on.

Baked Omelette

Three gills of milk, piece of butter size of walnut; bring to a scald; five eggs, yolks and whites beaten separately, a little salt, a teaspoonful of flour wet to a smooth paste in milk. Pour milk in, stirring constantly; then stir in the paste, put in buttered dish, bake in a moderate oven twenty minutes

Baked Omelette

One-half cup of milk put on to boil. Stir in the well-beaten yolks of six eggs till thick. A dessertspoonful of butter. Salt to taste. After removing from the fire add whites of six eggs, well beaten. The oven should be heated as for cake. Bake ten minutes.