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Extra resources for Make your own liqueurs
Into this put one quart of scallops, chopped fine and the breast of one small boiled chicken, cut fine. Add a pint of cream, a lump of butter rubbed with a tablespoonful of flour, pepper and salt. Let this boil two or three minutes until of the consistency of cream and serve. FISH. 27 FRIED SMELTS. Draw the smelts at the gills, wipe them dry, dip them in beaten eggs, then in bread crumbs fry in hot, deep fat. Serve them crisp and dry with Tartar Sauce. ; CREAM SALMON OR TROUT. Have the head and tail cut off, put the fish into boiling water which has been slightly salted and simmer for five minutes, then remove from the fire and drain.
BREAD PANADA SOUP. Three pints of water, add three tablespoonfuls of bread broken in small pieces, one saltspoonful of salt, one tablespoonful of butter. Put these on a very hot fire and stir constantly for twenty minutes. , stirring all the time, and serve at once. BAKED SOUP. Two pounds of any kind of meat trimmings or odd pieces, two onions, two carrots, two ounces of rice, one pint of split peas, four quarts of cold water, one teaspoonCut the meat and vegetables in ful of salt, a little pepper.
124 Carrots a la Maitre d'hotel. 12J Stewed, 124 Cauliflower, Boiled. 125 Avith Cheese, 126 Salad, 115 Celery, Salad, 115 Stewed, 126 Corn. Baked. 124 Boiled, 124 Creamed, 125 Cake, 125 Cakes, 125 Esca Hoped, 125 Fritters, 125 Pudding, 125 Cucumbers, 126 for Fish, 127 Fried, 127 Dressed, 127 to Prepare. 126 ALPHABETICAL INDEX, VEGETABLES— Continued. Plant, Fried, 127 ^Stuffed, 127 Kohlrabi, 128 Mushrooms, Baked, 128 with Butter. 128 Egg Stewed, 128, 129 Onions, Baked, 130 How to Prepare, 129 Potatoes Princess, 137 Puff, IBS Rissoles, 138 Roast, 138 Saratoe-a, 138 Snow, "138 Souffle.