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Salad and Mince-Meat

boiled must be stamped out with a small vegetable cutter), a pint of green peas and 3 artichokebottoms, also cut up in small fancy shapes when boiled. All these vegetables must be prepared with great attention, in order that they may retain their original color; the cauliflowers should be cut up in small buds or flowerets, and the whole, when done, put into a convenient-sized basin. Next, boil 2 large red beet-roots, 6 large new potatoes, and 20 large-sized heads of very green asparagus, or a similar quantity of French beans; cut the beet-roots and potatoes in two-inch lengths, and with a tin vegetable cutter, a quarter of an inch in diameter, punch out about two dozen small pillar-shaped pieces of each, and put these on a dish, with an equal quantity of asparagus-heads or French beans, cut to the same length. Then take a plain border-mould, and place the green vegetables in neat and close order all round the bottom of the mould; observing that a small quantity of jelly must be poured in the mould for the purpose of causing the pieces of French beans to hold together. Next, line the sides of the mould, by placing the pieces of beetroot and potatoes alternately, each of which must be first dipped in some bright jelly, previously to its being placed in the mould; when the whole is complete, fill the border up with jelly. Before placing the vegetables, the mould must be partially immersed in some pounded rough ice, contained in a basin or pan. When about to send this entremêt to table, turn the vegetable border out of the mould on to its dish; after the vegetables, before alluded to, have been seasoned, by adding to them a tablespoonful of jelly, 3 tablespoonfuls of oil, 1 of tarragon-vinegar, some pepper and salt; and when the whole have been gently tossed together, they should be neatly placed in the centre of the border, in a pyramidal form. Ornament the base of the entremêts with bold croutons of bright jelly, and serve.

Sidney Smith's Recipe for Salad.

Two large potatoes passed through kitchen sieve, Unwonted softness to the salad give; Of mordant mustard add a single spoon - Distrust the condiment which bites so soon But deem it not, thou man of herbs, a fault To add a double quantity of salt; Three times the spoon with oil of Lucca crown And once with vinegar procured from town True flavor needs it, and your poet begs The pounded yellow of two well-boiled eggs.

Let onion atoms lurk within the bowl, And, scarce suspected, animate the whole; And, lastly, on the flavored compound toss A magic teaspoon of anchovy sauce.

Then, though green turtle fail, though venison's tough, And ham and turkeys are not boiled enough, Serenely full, the epicure may say Fate cannot harm me, I have dined to-day! - Chicken Salad.

Prepare the chickens as directed for a Mayonnaise. Pile the pieces of chicken up in the dish, upon a bed of seasoned shred lettuces, in a conical form; pour some white Mayonnaise sauce over the pieces, place a border of hard eggs cut in quarters, and hearts of cabbage-lettuce round the base; stick a white heart of a lettuce on the top, and serve.

Note. Chicken-salad may also be ornamented and garnished with plover's eggs, decorated with truffles, and with eggs boiled hard cut in quarters, and ornamented either with their fillets of anchovies and capers, or colored butter, either lobster coral or green Ravigotte, or with tarragon, or chervil-leaves, laid flat on the eggs, or else stuck in the point.

Lobster Butter.

Procure some lobster spawn or coral, and pound it with twice as much butter, I anchovy and a little Cayenne pepper; rub it through a hair-sieve, collect it into a small basin, and keep it in a cool place till wanted for use.

Lobster Salad.

Break the shells, and remove the meat whole from the tails and claws of the lobsters; put this into a basin, with a little oil, vinegar, pepper and salt, and reserve the pith and coral to make some lobster-butter, which is to be thus used: First, spread a circular foundation of the lobster-butter upon the bottom of the dish, about seven inches in diameter, and the fourth part of an inch thick, then scoop out the centre, leaving a circular band.

Drain the lobster on a cloth, cut the pieces in oval scallops, and with some of the butter (to stick the pieces firmly together), pile the lobster up in three successive rows, the centre being left hollow; fill this with shred lettuce, or salad of any kind, seasoned with oil, vinegar, pepper and salt; pour some scarlet Mayonnaise sauce over the salad, without mashing the pieces of lobster; garnish the base with a border of hearts of lettuces, divided in halves, and around these place a border of plover's eggs, having a small sprig of green tarragon stuck into the pointed end of each; place a white-heart of lettuce on the top, and serve.

Potted Lobster.

Lobsters for potting must be quite fresh. Take the meat, pith, and coral out of the shells, cut this up in slices, and put the whole into a stewpan with one-third part of clarified fresh butter, and to every pound of lobster add 4 whole anchovies (washed and wiped dry); season with mace, peppercorns, and a little salt, then put the lid on the stewpan, and set the lobster to simmer very gently over a slow fire for about a quarter of an hour. After this it must be thoroughly pounded in a mortar, rubbed through a sieve, put into small pots, steamed, and when cold should be pressed down with the bowl of a spoon, and the surface covered with a little clarified butter.

Mince-Meat.

Four pounds of beef and tongue mixed; 3 pounds of suet; 8 pounds of chopped apples; 3 pounds of currants (washed, dried, and picked); 3 pounds of seeded raisins; 6 pounds of light brown sugar; 2 pounds of citron cut into small thin pieces; the rind of 1 orange grated; 1 ounce of cinnamon; of an ounce of cloves; of an ounce of mace; of an ounce of allspice; 3 nutmegs grated; 1 quart of Madeira wine; 1 pint of Brandy.

Boil the meat in salted water until tender; when cold chop it very fine. After freeing the suet from every particle of skin and chopping it fine, mix it through the meat with salt just sufficient to remove the fresh taste; to this add the apples, after which the sugar, fruit, spice, and other ingredients. Mix all well together and cover close. If too dry (before using) the quantity required may be moistened with a little sweet cider.

Note. Mince-meat may be made much richer by using uncooked instead of cooked meat.

Mince-Meat.

Thoroughly cleanse 4 pounds of currants, and remove the stones from 4 pounds of raisins; cut up 2 pounds of candied citron, 1 pound of candied lemon, and 1 pound of orange-peel, into shreds, or very small dice; remove the skin, and then chop 4 pounds of fresh beef-suet, and place this with the currants and the candied peel in an earthern pan; next chop the raisins with 4 pounds of peeled apples, and add them to the other ingredients. Trim away all the sinewy parts from 8 pounds of roasted sirloin of beef, and chop all the lean of the meat quite fine; this will produce about 4 pounds, which must also be placed in the pan. To the foregoing must now be added 4 pounds of moist sugar, 4 ounces of ground spice -consisting of nutmegs, cloves, and cinnamon in equal proportions, with the grated rind of 12 oranges, and of the same number of lemons; the whole must then be thoroughly mixed together and pressed down to a level in the pan. Two bottles of brandy, and a like quantity of Madeira, sherry or port, should be poured into the mince-meat.

Put the lid on the pan, place a cloth over it, and tie it down close, so as to exclude the air as much as possible, and also to prevent the evaporation of the brandy, etc. The mince-meat should be kept in a cool place, and will be fit for use a fortnight after it is made. Cocoanut Cake, or Pudding.

A quarter of a pound of butter, 1 pound of sugar, 4 eggs, 1 cocoanut, 6 tablespoonfuls of flour. Cream the butter and sugar, and add to it the grated cocoanut, flour, and eggs. Bake forty minutes. Cottage Pudding.

Take 3 tablespoonfuls of melted butter, with 1 cup of white sugar, 2 eggs beaten light, 1 pint of flour, 2 teaspoonfuls of cream of tartar sifted with the flour, and 1 teacup of milk with 2 teaspoonfuls of soda dissolved in it. This pudding may be either baked or boiled. Serve with wine sauce.

Patterdale Pudding.

Made at a celebrated inn in England. Three eggs and their weight in sugar, flour, and butter.

Bake in small pans and eat with sauce.

Wedding-cake Pudding.

One cup of molasses, ½ cup of butter, 1 cup of sweet milk, 1 teaspoonful soda, 2 teaspoonfuls salt, 4 cups of flour, and 1 cup of raisins. Steam three hours in a bowl.

Sauce for the above.

One cup of powdered sugar,½ cup of butter, beaten together to a cream; add 1 egg well beaten, 1 glass of wine, and 1 glass of boiling water.

Steam five minutes.

Cocoanut Pudding.

A quarter of a pound of grated cocoanut, the same quantity of powdered loaf sugar, 34 ounces of good butter, the whites of 6 eggs, and a glass of wine and brandy mixed, a teaspoonful of orange flower and rose-water-pour into your paste, and bake as above.

Mrs. Goodfellow's Lemon Pudding.

Take of butter (the very best) and loaf sugar, each a pound, beat them to a froth as for poundcake, add 5 eggs, the juice of of a large or the whole of a small lemon. Grate into it the outside yellow rind, but not an atom of the white- a glass of Madeira, a glass of brandy, a teaspoonful of orange-flower water, pour it into your paste, and bake with a moderate oven.

Orange Custards.

Boil very tender the rind of half a Seville orange, and beat it in a mortar until it is very fine; put to it a teaspoonful of the best brandy, the juice of a Seville orange, 4 ounces of loaf sugar, and the yolk of 4 eggs. Beat them all together for ten minutes, and then pour in by degrees a pint of boiling cream; beat them until cold, then put them in custard cups, in a dish of hot water; let them stand till they are set, then take them out and stick preserved orange-peel on the top; this forms a fine flavored dish, and may be served up hot or cold.

Baked Custards.

Boil a pint of cream with some mace and cinnamon, and when it is cold, take 4 yolks of egg, a little rose-water, red wine, nutmeg, and sugar, to taste; mix them well and bake them.

Rice Custards.

Put a blade of mace and a quartered nutmeg into a quart of cream; boil and strain it, and add to it some boiled rice and a little brandy. Sweeten it to taste, stir it till it thickens, and serve it up cold. in cups or in a dish; it may be used either hot or Almond Custards.

Blanch of a pound of almonds, beat them with 2 spoonfuls of rose-water; sweeten it, and very fine, and then put them into a pint of cream, put in the yolks of 4 eggs; stir them well together till the mixture becomes thick, and then pour it into cups.

Lemon Custards.

Take a pound of double refined sugar, the juice of 2 lemons, the rind of 1 pared very thin, the inner rind of 1 boiled tender and rubbed through a sieve, and a pint of white wine; boil them for some time, then take out the peel and a little of the liquor; strain them into the dish, stir them well together and set them to cool.

Queen's Pudding.

Half pint of cream, 1 pint of milk, flavor with vanilla and white sugar to taste, and boil together for a quarter of an hour; add the yolks of 8 eggs, well beaten. Then place over the mass a piece Serve it up with sauce made of 2 glasses of sherry, of thin paper, and boil the pudding one hour. 1 pot of red-currant jelly, and white sugar mixed together, heated, and poured round the dish with the pudding.

Eve's Pudding.

Take a pound of very finely grated breadcrumbs, a pound of finely chopped apples, a pound of currants, a pound of very fine suet, 6 ounces of sugar, 4 eggs, a little nutmeg, 2 ounces of citron and lemon-peel; butter the mould well and boil 3 hours.

Balloons.

One pint of milk, 3 eggs, 1 pint of flour. Beat the eggs light, and mix with the milk and stir into the flour gradually. Beat it well with 1 saltspoonful of salt; then butter small cups, fill them half full of the mixture and bake in a quick oven.

When done turn them out of the cups, place them on a dish and send to table hot. Eat with wine sauce, or nun's butter.

Lemon Pudding.

Half a pound of butter, a pound of sugar, 2 ounces of flour, 5 eggs, 2 tablespoonfuls of brandy, the gratings and juice of 1 lemon. Beat the butter and sugar very light, then add the flour; whisk the eggs until very thick, which stir in by degrees; lastly the lemon and brandy, alternately.

Mix well without beating too much. This will make two puddings, soup-plate size. Line your plates with a rich paste and bake in a quick oven.

When done and cool, sift white sugar over.

White Potato Pudding.

A quarter of a pound of butter, a pound of sugar, 4 or 5 eggs, 1 pound of potatoes mashed exceedingly fine, with a little cream and salt through a colander; 2 tablespoonfuls of brandy, 1 grated nutmeg with a teaspoonful of cinnamon. Beat the butter and sugar to a cream, then add the potato, eggs, brandy and spice. Line your plates with paste and bake in a quick oven. When done and cool, slip into plates suitable for the table, and sift white sugar over them.

Apple Pudding.

A quarter of a pound of butter, a pound of sugar, 5 eggs, 4 large-sized tart apples, 2 ounces of currants, 2 tablespoonfuls of brandy, 1 teaspoonful of cinnamon and nutmeg mixed. Beat the butter and sugar to a cream, then whisk the eggs until thick and add to it. Pare the apples, grate and stir them into the mixture of eggs and sugar; then add the brandy, currants and spice. Stir the whole well together. This will be sufficient for two large-sized puddings. Line your plates with paste, put in the mixture and bake in a quick oven.

Rice Cups.

One quart of milk, 3 tablespoonfuls of rice boiled and stood to cool, 2 ounces of butter. Put on your milk to boil, mix the rice very smooth with some cold milk. As soon as the former begins to boil stir in the batter and let the whole boil twenty minutes. Whilst the milk is warm add the butter and a little salt. Rinse your custard cups with cold water; half fill them with the mixture; when it becomes cold they turn out of the cups and retain their forms. They are very ornamental to the table. To be eaten with cream and a little grated nutmeg.

Diavolini.

Eight ounces of ground rice, 4 ounces of sugar, a quart of milk, 2 ounces of butter, a teaspoonful of essence of ginger, 6 eggs, 1 pound of preserved ginger. Mix the rice, sugar, milk and butter together in a stewpan and stir the produce over a stove fire until it thickens; it must then be removed from the fire, and after being worked quite smooth and the lid being put on the stewpan, set it either in the oven or over a slow ash fire to finish doing; this will be effected in about half an hour. The rice must now be removed from the fire and the preserved ginger and the 6 yolks of eggs being added thereto, stir the whole over a quick fire until the eggs are set firm in the rice, and then turn out upon a clean dish or baking-sheet and spread equally to about a quarter of an inch in thickness, and when this has become cold it must be cut out in oblong shapes, which, after being first dipped in light frying batter, are to be fried crisp; then glaze with plain sugar and dish up on a napkin.

Brown-Bread Pudding.

Get ready the following ingredients: Twelve ounces of brown bread-crumbs, 6 ounces of pounded sugar, 6 eggs, a pint of whipped cream, some grated lemon-rind, a little cinnamon-powder, 1 pound of morelle cherries and a little salt. Mix the bread-crumbs, sugar, the yolks of eggs and whipped cream, the lemon, the cinnamon and the salt together in a large basin; then add the whipped whites of 6 eggs and set this aside. Next spread a plain mould with butter and strew it with brown bread-crumbs; then spread a large spoonful of the preparation at the bottom of the mould and arrange a layer of cherries (with the stones left in) upon it; cover this with some of the preparation, and upon it place more cherries, and so on until the mould is filled. The pudding must now be placed on a baking-sheet and put in the oven (moderately heated) to be baked for about an hour; when done turn it out of the mould on 6 lemons, 1 pint of cream, 6 ounces of bruised ratafias, 12 yolks and the whites of 4 eggs whipped, a nutmeg grated, a little cinnamonpowder, 12 ounces of pounded sugar and a very little salt. Mix the above together in a large basin and work them with a whisk for about ten minutes. Next put a border of puff-paste round the edge of a tart dish, spread the dish with butter, pour the batter into it, strew some shred pistachio kernels on the top and bake it for about half an hour (at moderate heat).

When done shake some sifted sugar over it, and serve.

Bread Pudding, Plain.

Twelve ounces of bread-crumbs, 6 ounces of sugar, 2 ounces of butter, a pint of milk, the rind of a lemon rubbed on a piece of sugar, 6 yolks of eggs and 2 whites whipped and a little salt. Put the bread-crumbs into a basin with the sugar, butter, lemon-sugar and salt; then pour in the milk boiling, cover up the whole and leave it to steep for about ten minutes; the eggs may then be added, and after the whole has been well mixed together pour the preparation into a mould or pudding basin previously spread with butter. Steam the pudding for about an hour, and when done dish it up with some arrow-root sauce made as follows: Mix a dessertspoonful of arrowroot with twice that quantity of sugar, half the juice of a lemon, a little nutmeg, and a gill of water, and stir this over the fire until it boils.

Plum Pudding.

Three-quarters of a pound of raisins, of a pound of currants, a pound of candied orange, lemon and citron, 14 pounds of chopped beef suet, 1 pound of flour, of a pound of moist sugar, 4 eggs, about 3 gills of milk, the grated rind of 2 lemons, an ounce of nutmeg, cinnamon and cloves (in powder), a glass of brandy and a very little salt. Mix the above ingredients thoroughly together in a large basin several hours before the pudding is to be boiled; pour them into a mould spread with butter, which should be tied up in a cloth. The pudding must then be boiled for four hours and a half; when done dish it up with sauce spread over it.

Tapioca Pudding.

Ten ounces of tapioca, 1 quart of milk, 6 ounces of sugar, 6 yolks of eggs and 2 whipped whites, the grated rind of a lemon, 2 ounces of butter, and a little salt. Put the tapioca, sugar, butter, salt, grated lemon, and the milk into a stewpan; stir this over the fire until it boils; then cover the stewpan with its lid, and set it on a very slow stove-fire (partially smothered with ashes), to continue gently simmering for a a quarter of an hour. The tapioca should then be withdrawn from the fire, and after the 6 yolks and the 2 whipped whites of eggs have been thoroughly incorporated in it, pour the preparation into a mould or pudding-basin previously spread with butter; steam the pudding for about an hour and a half, and when done dish it up with either a plain arrow-root or custard sauce over it.

Rice Flummery.

Rice that is ground coarse, in a hand-mill, is much better for making flummery than the flour its dish, pour a purée of cherry-sauce round the you buy. Put 1 quart of milk to boil; mix with base and serve. In Saxony it is customary to eat this kind of pudding as a cake when cold; in this case it should be entirely covered with sifted sugar, mixed with one-fourth part of cinnamon-powder.

Lemon Pudding.

The juice and grated rind (rubbed on sugar) of water 5 tablespoonsful of ground rice, and stir it in the milk when it boils; while the milk is cold put in vanilla or lemon; wet your moulds with cold cream or water; keep stirring the rice till it is thick, when pour it out in the moulds; just before dinner turn them out on dishes. Have cram, sugar, and nutmeg mixed, to eat with it.

Rice Fritters.