Good Things to Eat as Suggested by Rufus | Page 9

salt
while cooking. When done lay on a dish, placing a piece of bacon on
each piece of liver.

~BROILED PIG'S FEET~--Thoroughly clean as many pig's feet as are
required, and split lengthwise in halves, tying them with a broad tape so
they will not open in cooking. Put in a saucepan with a seasoning of
parsley, thyme, bay leaf, allspice, carrots and onions, with sufficient
water to cover. Boil slowly until tender, and let them cool in the liquor.
Dip in the beaten yolks of eggs and warmed butter. Sprinkle with salt
and pepper and cover with bread crumbs seasoned with very finely
chopped shallot and parsley. Put on a gridiron over a clear fire and broil
until well and evenly browned. Unbind and arrange on a dish, garnish
with fried parsley and serve.
~BROILED SHEEP'S KIDNEYS~--To broil sheep's kidneys cut them
open, put them on small skewers. Season with salt and pepper and broil.
When done serve with shallot or maitre d'hotel sauce.
~BRUNSWICK STEW~--Cut up one chicken, preferably a good fat
hen, cover with cold water, season with salt and pepper, and cook
slowly until about half done. Add six ears of green corn, splitting
through the kernels, one pint butter beans and six large tomatoes
chopped fine. A little onion may be added if desired. Cook until the
vegetables are thoroughly done, but very slowly, so as to avoid burning.
Add strips of pastry for dumplings and cook five minutes. Fresh pork
can be used in place of the chicken and canned vegetables instead of
the fresh.
~CALVES' TONGUES~--Wash and put into a saucepan with half a
dozen slices of carrot, an onion sliced, five cloves, a teaspoon of whole
peppercorns, and half a level tablespoon of salt. Cover with boiling
water and simmer until tender. Drain and cool a little, then take off the
skin. Drop back into the hot liquid to reheat. Serve with a sauce. Melt
one-quarter cup of butter, add three slightly rounding tablespoons of
flour, stir and cook until browned, add two cups of broth, brown stock
of rich gravy melted in hot water, one-half level teaspoon of salt, the
same of paprika, a saltspoon of allspice, one tablespoon of vinegar, a
few grains of cayenne, and half a tablespoon of capers. Pour over the
tongues and serve.
~CORNED BEEF HASH~--To two cups of chopped cold corned beef,

add two cups of chopped cold boiled potatoes. Heat three tablespoons
of bacon fat in a frying pan and add the meat and potato, add pepper
and salt, if necessary, and moisten with water. Cook slowly until a nice
brown underneath. Roll from the pan on to a hot platter. Garnish with
parsley and serve with pickled beets.
~ENGLISH POT ROAST~--Cut one pound of cold roast into two-inch
pieces, slice four good sized potatoes thin, also one onion, into a deep
dish, put a layer of the beef, one of potatoes, one of onions, salt and
pepper, another layer of meat, potatoes and onions, season again, add
one cup gravy, and over all put a thick layer of potatoes. Bake three
hours--the longer and slower the better.
~FRANKFORT SAUSAGE~--For this use any part of the pig, but
equal quantities of lean and fat. Mince fine, season with ground
coriander seed, salt, pepper, and a small quantity of nutmeg. Have
ready skins, well cleaned and soaked in cold water for several hours,
fill with the seasoned meat, secure the ends and hang in a cool, dry
place until needed.
~FRIED HAM~--Cut off a thick slice of ham. Place in a saucepan over
the fire, with sufficient water to cover and let come to a boil. Pour off
the water, and fry the ham slowly until it is brown on both sides.
Season with pepper and serve. Eggs are usually served with fried ham.
They may be fried in the same pan or separately, in sufficient grease to
prevent burning. Season with salt and pepper, place around the ham.
~HAM AND CHICKEN PIE~--Trim off the skin of some cold chicken
and cut the meat into small pieces. Mix with an equal quantity of finely
chopped lean ham and a small lot of chopped shallot. Season with salt,
pepper and pounded mace, moisten with a few tablespoonfuls of white
stock. Butter a pie dish, line the edges with puff paste and put in the
mixture, placing puff paste over the top. Trim it around the edges,
moisten and press together, cut a small hole in the top, and bake in a
moderate oven. When cooked, pour a small quantity of hot cream
through the hole in the top of the pie, and serve.
~HAM CROQUETTES~--Chop very fine one-fourth of a pound of

ham; mix with it an equal quantity of boiled and mashed potatoes, two
hard boiled eggs chopped,