Rice Fan-Tan
Cook a half-cup of well-washed rice in a pint of milk until very soft. Stir in a heaping tablespoon of sugar and one well-beaten egg and remove at once from the fire. Mix in a halfcup of assorted candied fruits-cherries, apricots, and pineappleand turn into a shallow, well-buttered pan to cool. When firm cut into strips about an inch and a half wide and three inches long; dip in egg and bread crumbs and brown delicately on both sides in butter. Drain, dust with powdered sugar, and serve hot.
DEVILLED BONES, No. I-Score deep, with a knife, the legs, back or wings of a turkey or other fowl, rub over with melted butter, cover them thickly with a paste made of two tablespoons of salad oil, a little cayenne, salt, one heaping tablespoon of mustard and onehalf teaspoon of white pepper; dredge with flour, broil and serve hot.
DEVILLED BONES, No. 2-Take the legs or any other bones of cold turkey, chicken, geese, etc., and butter them; mix together one dessertspoon of made mustard, chutney and curry powder and cover the bones thickly with the mixture; then broil them lightly. Now make a sauce of one teacup of gravy, one teaspoon of pulverized or sifted loaf sugar, one-fourth teaspoon of cayenne, the juice of one lemon, one-half glass of sherry and two or three teaspoons of catsup; mix all together over the fire, put the bones in the sauce for five minutes and serve very hot, PATÉ DE FOIE GRAS (Imitation) - An excellent imitation of pâté de foie gras may be made as follows: Carefully clean, cook and finely chop a number of chicken livers, and mash them to a paste with a wooden spoon. Try out whatever fat is left from the chicken, and in it fry one-fourth of an onion finely chopped. Place the livers and the fat (with the onion) in a cup, and season with pepper and salt, and either mustard or celery salt according to taste. Place at once on ice. This makes excellent sandwiches, and may also be attractively served on toast.