Allow the beaten white of one egg to each cup of finely crumbled or grated cheese, a speck of salt and cayenne. Remove the crust from inch-thick slices of bread, hollow out centre making a box, fill with the cheese mixture heaped, bake about ten minutes, and serve on napkin.
Trim off the crusts from a loaf of brown bread, leaving it in rectangular shape. Slice it very thin and spread with a thin coating of butter. Put two slices together and cut each square into triangles. Arrange them neatly on a plate and serve them with raw oysters.
Select the middle cut from the top of the best round steak. Free it from fat, skin, and fibre. Run it three times through a meat chopper. Make into a mass about one and one-fourth inch thick, and shape the edges even. Put it into a wire broiler and lay an iron band round it, which will help to keep the meat in shape. If the broiler shuts together too closely, bend it out in the middle slightly.
Put it over a Charcoal Broiler Stove and turn every ten seconds. Cook from four to six minutes. Lift the edge, and as soon as the meat is no longer raw, remove it to a hot plate. Sprinkle with salt. In serving, cut into thin strips, and let each person spread it with butter as desired.
In this way you have the full, sweet flavor of the butter without the injurious effect of melted butter.
Chop half a pound of fat pork fine, and put half of it in the bottom of a broad pot; sprinkle with, a tablespoon of chopped carrot, minced onion, a bay leaf and a sprig of thyme. Lay a breast of veal on this bed, and cover with a similar layer. Pour in carefully a quart of stock, cover and set on back of the range; let simmer for two hours, remove the meat, rub over with butter, then dredge thickly with browned flour. Pour over the meat one cupful of the stock, then place in a hot oven and bake about half an hour, basting with the remaining gravy every few minutes. Serve the veal on a hot platter lined with buttered toast, and serve the gravy in a sauce boat. Plain boiled spaghetti, or home-made egg noodles should be served with it.
Parboil ten minutes. Remove fat and membranes, dredge with flour, and fry, till quite brown, in butter, with a minced onion. Add to the butter, one cup of veal stock and two table-spoonfuls of mushroom ketchup, or half a cup of tomatoes and one tablespoonful of chopped parsley. Season to taste with salt and pepper, cover, and stew slowly for half an hour: Strain the gravy, and pour it over the sweetbreads.
Clean a fowl suitable only for boiling; stuff and truss as for roasting. Put it in a large deep kettle or jar. Parboil some white beans, season the same as for baking, and put them in the kettle with the fowl, - under, around, and over the fowl. Add water and a small piece of pork. Cover, and bake slowly about eight hours. Add water as it boils away, and treat the same as for beans alone. Pour the beans out, remove the fowl carefully, put it on a large platter, and garnish with the beans. If more convenient, the fowl may be cut as for a fricassee.
Put one heaped tablespoonful butter or dripping in a tight stew pan, add two good-sized onions sliced thin and left in long strips. When slightly colored, add half teaspoonful of Hungarian pepper or paprika, and mix well and let them brown. Then add the chicken cut in pieces, and salted and peppered. Brown well, turning often. Then add stock or water till nearly covered. Stew until tender. Just before serving, take out the meat, put on a hot platter, and add a full half cup or more of thick sour cream. Just let it scald, but do not boil it, pour it over the chicken and serve at once.
Cover the outside of small moulds or tin corn-cake cups with thin puff paste. Prick and bake, remove from the moulds and fill with mixture of mushrooms and chicken breasts chopped fine and moistened with highly-seasoned cream sauce.
Skim off some of the fat in the dripping pan until only four tablespoonfuls remain. To this add four tablespoonfuls of browned flour, stir, then add slowly one and a half cups of boiling water. Let it boil until slightly thickened, stirring constantly, then add four tablespoonfuls of olive pulp cut in small pieces, one tea-spoonful of lemon juice and one teaspoonful of caramel.
Cut a carefully dressed young squirrel or rabbit into pieces for frying; rub each piece with salt pepper, and dust with a trifle of mace; dredge well with flour, and fry to a rich brown in half butter and half lard. Remove the meat from the pan, add a heaping tablespoonful of flour, and when it is brown, enough seasoned soup stock to make a gravy as thick as cream. Next place the meat in a porcelain-lined pot, or earthenware "cooking-crock," pour over it the gravy, and a generous cupful of tomatoes, which have been well stewed down and seasoned with salt, pepper, and a grated onion; place a tight-fitting lid on the vessel, stand it on a muffin ring in a moderate oven, and let it cook for three hours.