Good Things to Eat as Suggested by Rufus | Page 8

of
two eggs, diluted with a little hot cream.
~SCALLOPED CLAMS IN SHELL~--Chop the clams very fine and
season with salt and cayenne pepper. In another dish mix some
powdered crackers, moistened first with warm milk, then with clam

liquor, a beaten egg and some melted butter, the quantity varying with
the amount of clams used; stir in the chopped clams. Wash clean as
many shells as the mixture will fill, wipe and butter them, fill heaping
full with the mixture, smoothing with a spoon. Place in rows in a
baking pan and bake until well browned. Send to the table hot.
~SCALLOPED SHRIMPS~--Make a sauce with a level tablespoon of
cornstarch, a rounding tablespoon of butter and one cup of milk cooked
together five minutes. Season with one-quarter level teaspoon of salt
and a few grains of cayenne. Add one can of shrimps after removing all
bits of shell and mincing them fine. Use, if preferred, the same amount
of fresh shrimps. Put into buttered scallop shells, scatter fine bread
crumbs over the top of each, and dot with bits of butter. Set in a quick
oven to brown the crumbs, and serve hot in the shells.
~STEWED CODFISH~--Take a piece of boiled cod, remove the skin
and bones and pick into flakes. Put these in a stewpan, with a little
butter, salt, pepper, minced parsley and juice of a lemon. Put on the fire
and when the contents of the pan are quite hot the fish is ready to serve.
~CODFISH CONES~--When it is not convenient to make and
preparation into shapes, dip them into egg beaten with cream, then in
sifted breadcrumbs and let them stand for half an hour or so to dry; then
fry them a delicate color after plunging into boiling lard. Take them out,
drain, place on a napkin on a dish and serve. The remainder of the
chicken stock may be used for making consomme or soup.
BEEF, VEAL AND PORK
~BEEF EN CASSEROLE~--Have a steak cut two inches thick and
broil two minutes on each side. Lay in a casserole and pour round two
cups of rich brown sauce; add three onions cut in halves.
~BEEF HASH CAKES~--Chop cold corned beef fine and add a little
more than the same measure of cold boiled potatoes, chopped less fine
than the beef. Season with onion juice, make into small cakes, and
brown in butter or beef drippings; serve each cake on a slice of buttered
toast moistened slightly.

~BEEF RAGOUT~--Another way to serve the remnants of cold meat is
to melt one rounding tablespoon of butter in a pan and let it brown
lightly. Add two rounding tablespoons of flour and stir until smooth
and browned; add one cup of strained tomato and one cup of stock or
strained gravy, or part gravy and part water. When this sauce is
thickened add two cups of meat cut in small, thin slices or shavings.
Stir until heated through and no longer, as that will harden the meat.
Season with salt and pepper, and serve at once.
~BOILED BONED HAM~--Wash a ham, place it in a saucepan, cover
with cold water and boil for four or five hours, according to its size.
Take out the bone, roll the ham and place it in a basin with a large
weight on top. When cold put it on a dish, garnish with parsley, and
serve.
~BONED HAM~--Have the bone taken from a small ham and put into
a kettle of cold water with one onion cut in quarters, a dozen cloves,
and a bay leaf. Cook slowly until tender and do not test it until you
have allowed fifteen minutes to the pound. Take from the kettle,
remove the skin, brush with beaten egg, sprinkle with bread crumbs
and set in the oven to brown.
~BREADED CUTLETS~--Have the cutlets cut into portions of the
right size for serving. Dust each side with salt and pepper. Beat one egg
with a tablespoon of cold water, dip the cutlets in this and roll in fine
bread crumbs. Fry three slices of salt pork in the frying-pan and cook
the cutlets in this fat. As veal must be well done to be wholesome, cook
it slowly about fifteen minutes. Serve with a gravy made from the
contents of the pan or with a tomato sauce.
~BROILED LIVER AND BACON~--As broiling in most cases is
wasteful, the liver and bacon are generally fried together, but the dish is
somewhat spoiled by this method. The best way is to fry the
well-trimmed slices of bacon, and after having washed and sliced the
liver, say a third of an inch thick, dry it on a cloth and dip in flour.
Place in the bacon fat and broil over a clear fire, adding pepper and