Around-the-world cook book

Place in a bowl, strain the broth over it, and let it stand overnight. Next morning take out the meat, pound it to a pulp, adding gradually the 4 ounces of butter beaten to a cream. Press all through a sieve, add more salt if needed, then pack in glass jars, and keep closely covered until needed for use. CASSEROLE OF LIVER AND RICE Rice, 1 cup, Calf's liver, 1 pound, Butter, 2 tablespoons, Milk, or stock, 2 cups. Browned flour, 1 tablespoon, Salt, pepper, kitchen bouquet. Boil the rice, add the butter. Line a well-greased casserole with this, pressing it against the sides and leaving a hollow in the center. Boil the liver, drain it and chop fine. Heat in a saucepan, the milk or stock, add to it the flour and kitchen bouquet, then the minced liver ; and put this mixture into the casserole of rice. Sprinkle with bread-crumbs, and set in the oven to brown. CHILLI CON CARNE MEXICAN Round steak, 2 pounds, Flour, 4 tablespoons. Garlic bud, 1, Melted butter, or drippings, 2 tablespoons, Dried Chilli peppers, 4 pods, Salt. Remove all seeds from the pepper pods. Soak the pods in a pint of warm water until they are soft, then scrape the pulp from the skin into the water, discarding the skins and saving the pulp and the water. Cut the steak into small pieces, and cook in a hot fryingpan with 2 tablespoons of melted butter, or drippings, until well browned. Add the flour and mix thoroughly, then add the sliced garlic and the pint of chilli water. Simmer about 2 hours; or until the meat is tender; adding hot water if needed. When done, the sauce should be of good consistency. Season to taste, with salt. CHILLI CON CARNE Lean beef, 2 pounds, Onion, 1, Green, or red pepper, 1, Tomato juice, 1 quart, Flour, 1 tablespoon. Butter, 1 tablespoon. Cut the meat into small pieces and fry; take it from the pan and arrange on a platter. Over it put a sauce made from the onion, tomato juice and pepper. The onion and pepper should be cut into thin slices, and when put into the tomato juice, the whole must be thickened with butter and flour. TONGUE IN ASPIC Pickled beef-tongue, 1, Aspic jelly, Stoned olives. Soak, boil and skin, and then cool, the tongue. Trim it, and cut it into thin slices and press them together again, to retain the shape of the tongue. Rinse an oblong mold in water and drain. Put a layer of aspic jelly in the bottom, and on it place a layer of stoned olives. Cover with aspic. Place the tongue in the center, and pour aspic about it until it is covered. Chill it, and remove it from the mold, and serve with a vegetable mayonnaise. CHICKEN MOUSSE Cold chicken, finely minced, 1 cup, Milk, % pint, Eggs, 2, Gelatin, l^ box, Salt and pepper. Scald the milk, beat the yolks of the eggs, and season with salt and pepper. Add these to the milk, and if milk is not to be had, use an equal amount of water. Place in a double boiler, and cook until it is the consistency of a custard. Take it from the fire and mix it with half a box of gelatin which has been soaked in cold water. Pour it over the minced chicken-meat, and stir in the whites of the eggs which have been well beaten. Beat all until smooth, and beginning to form, and then pour it into small molds. RICED CHICKEN IN SHELLS Cold, minced chicken, 1 cup,