Chartreuse Of Rice And Meat Or Fish.

Boil one cup of rice in two quarts of boiling water till tender; drain and line a mold. Fill with one pint of cold meat or fish, well seasoned and moistened with one cup of tomato sauce, or with one cup of stock mixed with one beaten egg. Cover with the rice and steam or bake in a pan of water for about forty minutes. Turn from the mold and serve with tomato sauce. Boiled hominy or mashed potato may take the place of the rice.

Minced Meat on Toast

One pint of cold roast or stewed beef, chicken, lamb, or veal, freed from bones, skin, and gristle, and cut fine. Moisten slightly with hot gravy, milk, or water, or tomato, season to taste with salt and pepper, and when hot spread it on toast. Add one tablespoon of butter if only water is used for moisture.

Meat Cakes Or Fricandelles.

Mix one cup of chopped cooked meat, one cup of bread-crumbs, one-half teaspoon of mixed herbs, one saltspoon of salt and a speck of pepper, with one beaten egg and one or two spoonfuls of milk. Shape in small cakes and brown in hot butter.

Chicken Timbales.

Mix thoroughly one pint of chopped chicken, one cup of stale bread-crumbs or chicken stuffing, one-half teaspoon of mixed herbs, one saltspoon of pepper, one-half teaspoon of salt, and moisten with one cup of milk, or stock, and two beaten eggs. Celery salt, cayenne, parsley, onion and lemon juice also may be used for seasoning. Pack in small molds well buttered, and steam about fifteen minutes. Turn from the molds and serve with or without a sauce.

Veal or Lamb may be used instead of the chicken.

Creamed Codfish.

Soak in cold water, pick apart, and put in fresh cold water; let it heat, but not boil, and change the water again and again till the fish is fresh enough. Then drain and combine with white sauce.

Fish Timbales

To each cup of creamed fish, salt or fresh, add one well-beaten egg and more seasoning if desired. Pack in buttered cups, or in one dish, and steam or bake until firm enough to turn from the molds.

Jellied Meat

Trim all the meat from a cold roast of veal or lamb and stew in a little water till tender and thoroughly-scalded. Drain, pick over, cut fine, season highly. After removing fat from the broth let it boil away till there is about one-half cup to each cup of meat. In each cup of stock dissolve one tablespoon of gelatin. Mix with meat and mold in a bread pan. After chilling cut in slices.