<Emph Rend= Bold >Union Grill.</Emph>

<emph rend="bold">Union Grill.</emph>

Clean one pint of oysters and drain off all the liquor possible. Put oysters in chafing-dish, and as liquor flows from oysters, remove with a spoon, and so continue until oysters are plump. Sprinkle with salt and pepper, and add two tablespoons butter. Serve on zephyrettes.

<emph rend="bold">Oysters à la D'Uxelles.</emph>

{3 column format}

{left column}

1 pint oysters.

2 tablespoons chopped mushrooms.

2 tablespoons butter.

2 tablespoons flour.

{right column}

1/2 teaspoon salt.

1/2 teaspoon lemon juice.

Few grains cayenne.

1 egg yolk.

{middle column}

1 tablespoon sherry wine.

Clean oysters, heat to boiling point, and drain. Reserve liquor and strain through cheese cloth; there should be three-fourths cup. Cook butter and mushrooms five minutes, add flour, and oyster liquor gradually; then cook three minutes. Add seasonings, oysters, egg, and sherry. Serve on pieces of toasted bread or zephyrettes.

<emph rend="bold">Oysters à la Thorndike.</emph>

{3 column format}

{left column}

1 pint oysters.

2 tablespoons butter.

1/2 teaspoon salt.

{right column}

Few grains cayenne.

Slight grating nutmeg.

1/4 cup thin cream.

{middle column}

Yolks 2 eggs.

Clean and drain oysters. Melt butter, add oysters, and cook until plump.

Then add seasonings, cream, and egg yolks. Cook until sauce is slightly thickened. Serve on zephyrettes.

<emph rend="bold">Lobster à la Delmonico.</emph>

{3 column format}

{left column}

2 lb. lobster.

1/4 cup butter.

3/4 tablespoons flour.

1/2 teaspoon salt.

{right column}

Few grains cayenne.

Slight grating nutmeg.

1 cup thin cream.

Yolks 2 eggs.

{middle column}

2 tablespoons sherry wine.

Remove lobster meat from shell and cut in small cubes. Melt butter, add flour, seasonings, and cream, gradually. Add lobster, and when heated, add egg yolks and wine.

<emph rend="bold">Lobster à la Newburg.</emph>

{3 column format}

{left column}

2 lb. lobster

1/4 cup butter.

1/2 teaspoon salt.

Few grains cayenne.

{right column}

Slight grating nutmeg.

1 tablespoon sherry.

1 tablespoon brandy.

1/3 cup thin cream.

{middle column}

Yolks 2 eggs.

Remove lobster meat from shell and cut in slices. Melt butter, add lobster, and cook three minutes. Add seasonings and wine, cook one minute, then add cream and yolks of eggs slightly beaten. Stir until thickened. Serve with toast or Puff Paste Points.

<emph rend="bold">Clams à la Newburg.</emph>

{2 column format}

{left column}

1 pint clams.

tablespoons butter.

1/2 teaspoon salt.

Few grains cayenne.

{right column}

3 tablespoons sherry or

Madeira wine.

1/2 cup thin cream.

Yolks 3 eggs.

Clean clams, remove soft parts, and finely chop hard parts. Melt butter, add chopped clams, seasonings, and wine. Cook eight minutes, add soft part of clams, and cream. Cook two minutes, then add egg yolks slightly beaten, diluted with some of the hot sauce.

<emph rend="bold">Shrimps à la Newburg.</emph>

{3 column format}

{left column}

1 pint shrimps.

3 tablespoons butter.

1/2 teaspoon salt.

Few grains cayenne.

{right column}

1 teaspoon lemon juice.

1 teaspoon flour.

1/2 cup cream.

Yolks 2 eggs.

{middle column}

2 tablespoons sherry wine.

Clean shrimps and cook three minutes in two tablespoons butter. Add salt, cayenne, and lemon juice, and cook one minute. Remove shrimps, and put remaining butter in chafing-dish, add flour and cream; when thickened, add yolks of eggs slightly beaten, shrimps, and wine. Serve with toast or Puff Paste Points.

<emph rend="bold">Fish à la Provençale.</emph>

{2 column format}

{left column}

1/4 cup butter.

2 1/2 tablespoons flour.

2 cups milk.

{right column}

Yolks 4 hard boiled eggs.

1 teaspoon Anchovy essence.

2 cups cold boiled flaked fish.

Make a sauce of butter, flour, and milk. Mash yolks of eggs and mix with Anchovy essence, add to sauce, then add fish. Serve as soon as heated.

<emph rend="bold">Grilled Sardines.</emph>

Drain twelve sardines and cook in a chafing-dish until heated, turning frequently. Place on small oblong pieces of dry toast, and serve with Maître d' Hôtel or Lemon Butter.

<emph rend="bold">Sardines with Anchovy Sauce.</emph>

Drain twelve sardines and cook in a chafing-dish until heated, turning frequently. Remove from chafing-dish. Make one cup Brown Sauce with one and one-half tablespoons sardine oil, two tablespoons flour, and one cup Brown Stock. Season with Anchovy essence. Reheat sardines in sauce. Serve with Brown Bread Sandwiches, having a slice of cucumber marinated with French Dressing between slices of bread.

<emph rend="bold">Welsh Rarebit I.</emph>

{2 column format}

{left column}

1 tablespoon butter.

1 teaspoon corn-starch.

1/2 cup thin cream.

1/2 lb. mild soft cheese

cut in small pieces.

{right column}

1/4 teaspoon salt.

1/4 teaspoon mustard.

Few grains cayenne.

Toast or zephyrettes.

Melt butter, add corn-starch, stir until well mixed, then add cream gradually and cook two minutes. Add cheese, and stir until cheese is melted. Season, and serve on zephyrettes or bread toasted on one side, rarebit being poured over untoasted side.

<emph rend="bold">Welsh Rarebit II.</emph>

{3 column format}

{left column}

1 tablespoon butter.

1/2 lb. mild soft cheese.

cut in small pieces.

1/4 teaspoon salt.

{right column}

1/4 teaspoon mustard.

Few grains cayenne.

1/3 to 1/2 cup ale or

lager beer.

{middle column}

1 egg.

Put butter in chafing-dish, and when melted, add cheese and seasonings;

as cheese melts, add ale gradually; then egg slightly beaten. Serve as Welsh Rarebit I.

<emph rend="bold">Oyster Rarebit.</emph>

{2 column format}

{left column}

1 cup oysters.

2 tablespoons butter.

1/2 lb. soft mild cheese.

cut in small pieces.

{right column}

1/4 teaspoon salt.

Few grains cayenne.

2 eggs.

Clean, parboil, and drain oysters, reserving liquor; then remove and discard tough muscle. Melt butter, add cheese and seasonings; as cheese melts, add gradually oyster liquor, and eggs slightly beaten. As soon as mixture is smooth, add soft part of oysters.

<emph rend="bold">English Monkey.</emph>

{3 column format}

{left column}

1 cup stale bread crumbs.

1 cup milk.

1 tablespoon butter.

{right column}

1/2 cup soft mild cheese

cut in small pieces.

1 egg.

1/2 teaspoon salt.

{middle column}

Few grains cayenne.

Soak bread crumbs fifteen minutes in milk. Melt butter, add cheese, and when cheese has melted, add soaked crumbs, egg slightly beaten, and seasonings. Cook three minutes, and pour over toasted crackers.

<emph rend="bold">Breaded Tongue with Tomato Sauce.</emph>

Cut cold boiled corned tongue in slices one-third inch thick. Sprinkle with salt and pepper, dip in egg and crumbs, and sauté in butter. Serve with Tomato Sauce I.

<emph rend="bold">Scotch Woodcock.</emph>

{3 column format}

{left column}

4 hard boiled eggs.

3 tablespoons butter.

1 1/2 tablespoons flour.

{right column}

1 cup milk.

1/4 teaspoon salt.

Few grains cayenne.

{middle column}

Anchovy essence.

Make a thin white sauce of butter, flour, milk, and seasonings; add eggs finely chopped, and season with Anchovy essence. Serve as Welsh Rarebit I.

<emph rend="bold">Shredded Ham with Currant Jelly Sauce.</emph>

{3 column format}

{left column}

1/2 tablespoon butter.

1/3 cup currant jelly.

{right column}

Few grains cayenne.

1/4 cup sherry wine.

{middle column}

1 cup cold cooked ham cut in small strips.

Put butter and currant jelly into the chafing-dish. As soon as melted, add cayenne, wine, and ham; simmer five minutes.

<emph rend="bold">Venison Cutlets with Apples.</emph>

Wipe, core, and cut four apples in one-fourth inch slices. Sprinkle with powdered sugar, and add one-third cup port wine; cover, and let stand thirty

minutes. Drain, and sauté in butter. Cut a slice of venison one-half inch thick in cutlets. Sprinkle with salt and pepper, and cook three or four minutes in a hot chafing-dish, using just enough butter to prevent sticking. Remove from dish; then melt three tablespoons butter, add wine drained from apples, and twelve candied cherries cut in halves. Reheat cutlets in sauce, and serve with apples.

<emph rend="bold">Mutton with Currant Jelly Sauce.</emph>

{2 column format}

{left column}

2 tablespoons butter.

tablespoons flour.

1/4 teaspoon salt.

Few grains pepper.

{right column}

1 cup Brown Stock.

1/3 cup currant jelly.

1 1/2 tablespoons sherry wine.

6 slices cold cooked mutton.

Brown the butter, add flour, seasonings, and stock, gradually; then add jelly, and when melted, add mutton. When meat is heated, add wine. If mutton gravy is at hand, use instead of making a Brown Sauce.

<emph rend="bold">Minced Mutton.</emph>

{3 column format}

{left column}

2 cups chopped cooked mutton.

Yolks 6 hard boiled eggs.

3/4 teaspoon mixed mustard.

{right column}

Salt.

Cayenne.

1 cup of cream.

{middle column}

1/4 cup wine.

Mash the yolks, and season with mustard, salt, and cayenne. Add cream and mutton. When thoroughly heated, add wine. Serve on toast.

<emph rend="bold">Devilled Bones.</emph>

{2 column format}

{left column}

2 tablespoons butter.

1 tablespoon Chili sauce.

1 tablespoon Worcestershire sauce.

1 tablespoon Walnut Catsup.

1 teaspoon made mustard.

Few grains cayenne.

{right column}

Drumsticks, second joints, and

wings of a cooked chicken.

Salt.

Pepper.

Flour.

1/2 cup hot stock.

Finely chopped parsley.

Melt butter, and add Chili Sauce, Worcestershire sauce, Walnut Catsup, mustard, and cayenne. Cut four small gashes in each piece of chicken. Sprinkle with salt and pepper, dredge with flour, and cook in the seasoned butter until well browned. Pour on stock, simmer five minutes, and sprinkle with chopped parsley.

<emph rend="bold">Devilled Almonds.</emph>

{3 column format}

{left column}

2 oz. blanched and shredded almonds.

Butter.

1 tablespoon Chutney.

{right column}

2 tablespoons chopped pickles.

1 tablespoon Worcestershire sauce.

1/4 teaspoon salt.

{middle column}

Few grains cayenne.

Fry almonds until well browned, using enough butter to prevent almonds from burning. Mix remaining ingredients, pour over nuts, and serve as soon as thoroughly heated. Serve with oysters.

<emph rend="bold">Devilled Chestnuts.</emph>

Shell one cup chestnuts, cut in thin slices, and fry until well browned, using enough butter to prevent chestnuts from burning. Season with Tabasco Sauce or few grains paprika.

<emph rend="bold">Fruit Canapés.</emph>

Make German Toast in circular pieces, cover with stewed prunes, figs, or jam. Serve with Cream Sauce I.

<emph rend="bold">Peach Canapés.</emph>

Sauté circular pieces of sponge cake in butter until delicately

browned. Drain canned peaches, sprinkle with powdered sugar, few drops lemon juice, and slight grating nutmeg. Melt one tablespoon butter, add peaches, and when heated, serve on cake.

{3 column format}

{left column}

1/2 lb. washed figs.

Chopped salted almonds.

{right column}

2 tablespoons sugar.

1 teaspoon lemon juice.

{middle column}

1/2 cup wine.

Stuff figs with almonds. Put sugar, lemon juice, and wine in chafing-dish; when heated add figs, cover, and cook until figs are tender, turning and basting often. Serve with Lady Fingers.

CHAPTER XXXVI.

COOKING, PRESERVING, AND CANNING FRUITS.

FRUITS are usually at their best when served ripe and in season; however, a few cannot be taken in their raw state, and still others are rendered more

easy of digestion by cooking. The methods employed are stewing and baking. Fruit should be cooked in earthen or granite ware utensils, and silver or wooden spoons should be employed for stirring. It must be remembered that all fruits contain one or more acids, and when exposed to air and brought in contact with an iron or tin surface, a poisonous compound may be formed.

<emph rend="bold">Baked Apples.</emph>

Wipe and core sour apples. Put in a baking-dish, and fill cavities with sugar and spice. Allow one-half cup sugar and one-fourth teaspoon cinnamon or nutmeg to eight apples. If nutmeg is used, a few drops lemon juice and few gratings from rind of lemon to each apple is an improvement. Cover bottom of dish with boiling water, and bake in a hot oven until soft, basting often with syrup in dish. Serve hot or cold with cream. Many prefer to pare apples before baking. When this is done, core before paring, that fruit may keep in shape. In the fall, when apples are at their best, do not add spices to apples, as their flavor cannot be improved; but towards spring they become somewhat tasteless, and spice is an improvement.

<emph rend="bold">Baked Sweet Apples.</emph>

Wipe and core eight sweet apples. Put in a baking-dish, and fill cavities with sugar, allowing one-third cup, or sweeten with molasses. Add two-thirds cup boiling water. Cover, and bake three hours in a slow oven, adding more water if necessary.

<emph rend="bold">Apple Sauce.</emph>

Wipe, quarter, core, and pare eight sour apples. Make a syrup by boiling seven minutes one cup sugar and one cup water with thin shaving from rind of a lemon. Remove lemon, add enough apples to cover bottom of sauce-pan, watch carefully during cooking, and remove as soon as soft. Continue until all are cooked. Strain remaining syrup over apples.

<emph rend="bold">Spiced Apple Sauce.</emph>

Wipe, quarter, core, and pare eight sour apples. Put in a saucepan, sprinkle with one cup sugar, add eight cloves, and enough water to prevent apples from burning. Cook to a mush, stirring occasionally.

<emph rend="bold">Apple Ginger.</emph>

Wipe, quarter, core, pare, and chop two and one-half pounds sour apples. Put in a stewpan and add one and one-half pounds light brown sugar, juice and rind of one and one-half lemons, one-half ounce ginger root, and enough water to prevent apples from burning. Cover, and cook slowly four hours, adding water as necessary. Apple Ginger may be kept for several weeks.

<emph rend="bold">Apple Porcupine.</emph>

Make a syrup by boiling eight minutes one and one-half cups sugar and one and one-half cups water. Wipe, core, and pare eight apples. Put apples in syrup as soon as pared, that they may not discolor. Cook until soft,

occasionally skimming syrup during cooking. Apples cook better covered with the syrup; therefore it is better to use a deep saucepan and have two cookings. Drain apples from syrup, cool, fill cavities with jelly, marmalade, or preserved fruit, and stick apples with almonds blanched and split in halves lengthwise. Serve with Cream Sauce I.

<emph rend="bold">Baked Bananas.</emph>

Remove skins from six bananas and cut in halves lengthwise. Put in a shallow granite pan or on an old platter. Mix two tablespoons melted butter, one-third cup sugar, and two tablespoons lemon juice. Baste bananas with one-half the mixture. Bake twenty minutes in a slow oven, basting during baking with remaining mixture.

<emph rend="bold">Sautéd Bananas.</emph>

Remove skins from bananas, cut in halves lengthwise, and again cut in halves crosswise. Dredge with flour, and sauté in clarified butter. Drain, and sprinkle with powdered sugar.

<emph rend="bold">Baked Peaches.</emph>

Peel, cut in halves, and remove stones from six peaches. Place in a shallow granite pan. Fill each cavity with one teaspoon sugar, one-half teaspoon butter, few drops lemon juice, and a slight grating nutmeg. Cook twenty minutes, and serve on circular pieces of buttered dry toast.

<emph rend="bold">Baked Pears.</emph>

&lt;Emph Rend= Bold &gt;Union Grill.&lt;/Emph&gt;

<Emph Rend= Bold >Union Grill.</Emph>