Around-the-world cook book

Put the terrapin meat into a stewpan, and make a dressing of flour, yolks of 2 hard-boiled eggs, a third of a pound of good butter, salt, red pepper, a small quantity of rich cream and a half cup of madeira or good sherry to each terrapin. All of the ingredients should be of the best quality. Stew it well, and dish promptly, and serve smoking hot. The cow terrapin is the best — besides furnishing eggs, which are a great addition. Some persons have been known to season with spices, but this is not to the taste of epicures. TIMBALE CASES FOR CREAMED FISH Flour, 1 cup. Eggs, 2, Butter, 1 tablespoon, Salt, 1/^ teaspoon. Separate the whites and yolks of the eggs, and beat the yolks smooth. Add a cup of cold water and the sifted flour, 49 FISH AROUND-THE-WORLD COOK BOOK and also the butter — olive oil may be used if butter is not at hand. Add also the salt and stir well, then heat the mixture hard. Next whip the whites of the eggs to a stiff froth, and add them to the batter, and heat it again, and then put it aside, and let it cool overnight. Immerse the timbale iron in smoking fat until it is very hot, then lift it up, and let it drain for a second, and dip it carefully into the batter until a layer of batter adheres to it; then plunge it into the fat and hold it there till the batter is delicately colored. Hold it over a paper and tap it sharply with a knife, and the cup will fall off. If the cup is too thick then thin the batter. When the timbale cups are needed for use for fish, stand them on a paper pan and reheat them in the oven. Then fill the cups with any kind of fish, heated with a cream sauce, seasoned with lemon juice, etc. Put a pinch of parsley on each cup when filled. FISH TIMBALES SWEDISH Boiled white fish, i/^ pound, Bread-crumbs, % pint, Milk, 1/4 pint. Cream, 6 tablespoons. White pepper, 14 teaspoon. Salt, 1 level teaspoon, Eggs (whites, only), 6. Boil the bread-crumbs and milk to a paste, and let it cool ; then add the fish, which has been put through the grinder; and press all through a sieve. Then add the cream, pepper, and salt, and the stiffly beaten whites of the eggs. Butter the timbales, and fill them with the fish, three-fourths full. Cover them with oiled paper, and bake for 20 minutes. 50 ENTREES HADDOCK RAMEKINS ENGLISH Smoked haddock, 1 cupful, Butter, 2 tablespoous, Eggs, 2 (yolks, only), Whipped cream, l^ cupful, Grated nutmeg, Salt and pepper. Scald the haddock, and put it into the oven with 1 table- spoonful of the butter, until cooked. Remove all the skin and bones, and take 1 cupful of finely flaked fish. To this add the other tablespoonful of butter, and rub all through a colander. Add the seasoning and the beaten yolks of the 2 eggs. After these are well worked together, then stir in the whipped cream. Bake at once, in ramekin cases, in a quick oven. GENOA RAMEKINS Milk, 1 pint. Eggs, 2, Stale bread, 6 slices. Grated cheese, 1 cup. Cut the stale bread into thick slices and remove all the crust. Arrange them in buttered pans, or in one shallow baking-dish. For 6 slices, make a raw custard with 1 pint 51 ENTEEES AROUND THE-WORLD COOK BOOK