Around-the-world cook book

To 3 pints of the crumbs (measured before drying), add a teaspoon and a half of salt, the parsley, minced fine, the sage leaves, crumbled fine before measuring, and the black and Cayenne peppers. Also add the celery finely chopped, and the sour apple chopped in bits. Melt the butter and fry the chopped onion in it for 5 minutes, and pour over this the other ingredients and mix them together. Beat the 3 eggs and add them to the milk and pour over the bread-crumb mixture. Let it stand to soften the crumbs, while the nut-meats are ground fine. Reserve 1 tablespoon of the nut-meats for the sauce. Mix the rest of the nut-meats with the crumbs. Mix and shape the loaf to be about 4 inches wide, and 3 or more inches thick. Butter a perforated tin sheet, set the loaf on it, and place it to cook in a slow oven. Bake it for one and a half hours, basting often with butter which has been melted over hot water. Serve on a hot platter, garnished with slices of orange and sprigs of parsley. Serve the sauce in a separate dish. This loaf will be sufficient for 12 persons. The sauce for it should be made as follows : Melt 3 tablespoons of butter in a hot omelette pan, add a teaspoon of chopped onion, half a sour apple cut in bits, and add 2 rounding tablespoons of flour and cook till a clear brown. To this add a pint of milk, a cup of hot water in which some of the gravy from the baking-pan has been melted, and stir till boiling, add the chopped nut-meats that have been left, and a half teaspoon of salt. VEGETARIAN CUTLET Eggs, hard-boiled, 4, Mushrooms (field), y^ pound, Water, 3 tablespoons. Butter, 1 ounce. Salt, M Rice flour. lb; Peel the mushrooms, and cook them for 10 minutes in the water. Drain, and chop them with the eggs. Add butter to the liquid, and thicken with a little rice flour, stirring constantly, and stir in the chopped eggs and mushrooms. Press the mixture into cutlet-tins, and when cool turn them out and fry. Serve with peas and mint sauce. VEGETABLE ROAST Cooked beans, or peas, Chopped nut-meats, Zwieback, Sweet cream. Salt and pepper, Cranberiy sauce, Sage. Take a quantity of cooked beans or peas, and pass them through a colander to remove the skins. Mix with them an equal quantity of finely chopped nut-meats, and season to taste. Put half of the mixture into a buttered baking-dish and spread over it a dressing made as follows: Pour some boiling water upon four slices of zwieback; cover, and let it stand for a few minutes, then break them up with a fork, and pour over them a half cup of sweet cream. Season this with salt and sage. Pour this dressing over the nuts and vegetables in the buttered dish, and then cover with the remainder of the nutmixture. Over all pour half a cup of cream, and bake for iy2 hours. Serve in slices, with cranberry sauce. EICE AND MACARONI BOILED RICE When properly boiled, the grains of rice should each one be perfect, and stand apart. The following method will ensure this result: Pick over, and wash 1 cup of raw rice, rubbing it hard, and changing the water until it runs off clear, and then drain.