The century cook book

fire, to absorb the greasy moisture; then dish on a white doily, piled one above the other; strew over them some pounded sugar, and serve very hot. The flavor of the fritters would be very much improved by soaking the pieces of apple in a little wine, mixed with sugar and lemon juice, for 3 or 4 hours before wanted for table; the batter, also, is better for being mixed some hours before the fritters are made. Rissoles. Make a nice puff paste, and roll out thin ; have some meat chopped very fine, and sprinkle on half of the paste; cover with the other half and press together with the rolling pin; cut in squares, or you can use a biscuit cutter, and fry in hot lard to a light brown. Almond Paste. Needed : One pound of sweet almonds, ^ lb. of loaf sugar, gelatine flavoring. Blanch the almonds by putting them into boiling water; soak them for four hours in cold water and pound them well in a mortar, adding a few drops of water to take off the oiliness. When beaten to a paste, put in three-quarters of a pound of wellcrushed loaf sugar, and mix all together. When quite fine and smooth, put it into a stewpan over a slow fire, and stir with a wooden spoon till it is white and dry. Put it again in the mortar, and mix with it a little melted and strained gelatine. Keep it covered. Flavor with what you like. Cover with a damp towel, or it will dry up. Trout in Jelly (or Other Fish.) This is a beautiful supper dish, and may be arranged as follows: Turn the fish into rings, with tail in mouth, prepare a seasoned water in which to boil the trout; the water should have a little vinegar and salt in it, and may be flavored with a shalot or clove or garlic. When the water is cold, place the trout in it, and boil them very gently, so as not to mash or break them. When done, lift out and drain. Baste with fish jelly, for which a recipe is given elsewhere, coat after coat, as each coat hardens. Arrange neatly, and serve. FISH AND MEAT SAUCES Chili Sauce. Take twelve ripe tomatoes, one large pepper and two onions; chop all very fine, and put in a granite or porcelain kettle; add two cups of vinegar, one of brown sugar, one tablespoonful of salt and one teaspoonful each of nutmeg, allspice, cloves and ginger. Boil for one hour. This sauce can be canned, and kept for months. It is very nice to serve with roast beef or pork or broiled steak. Mint Sauce. Heat a teacupful of vinegar boiling hot; ^1 put four tablespoonfuls of chopped green mint ■'^ in a bowl, add two tablespoonfuls of sugar, and pour over them the hot vinegar. This sauce is better when made about an hour before using. Serve with roast lamb. Curry Sauce. Take a lump of butter the size of an egg, put in a sauce pan with a small onion minced fine. Cook until the onion is fried Mint. to a nice brown; then add a tablespoonful of flour and a. teaspoonful of curry powder; mix well, then add a pint Jo Meat and Fish Sauces of good stock, and stir until smooth; season with salt and pepper, strain, and serve. This sauce is nice with broiled or fried meat or fish.