Twentieth century home cook book

quenelles the right shape ; then slip at once into the frying pan. Carry on this until all the meat is shaped. Cover the quenelles with white stock, boiling, with little salt and cook very slowly about twenty minutes. Remove from pan and drain, then serve with mashed potatoes or fried bread. Pour a spoonful of Bechamel sauce on each and serve hot. CHICKEN QUENELLES, BREADED. After having prepared the quenelles as above, boil them and drain well. When cold dip in beaten egg ; roll in bread crumbs and place in a frying pan with very hot fat. Cook three minutes. Serve with fried parsley. VEAL QUENELLES. Veal quenelles are prepared in the same manner as chicken quenelles. ICED SAVORY SOUFFLE. Cut up crab into small pieces, let it soak in mayonnaise sauce for two hours. Have some aspic jelly, half liquid, whip it until it is very frothy, put some of it in the dish it is to be served in ; then place a layer of crab well seasoned, and fill it up with aspic and crab alternately until the dish is nearly full ; place a band of stiff paper around and fill in with whipped aspic. Set on ice for two hours, take off the paper and serve. This can be made of fish, chicken or game. TOMATO SOUFFLE. Prepare some tomato pulp, taking care to boil it down if too liquid; stir in the yolks of three eggs, then the whites, well beaten, salt to taste. Fill either a large souffle case or several small ones, baking m a hot oven until it rises very high and is set in the center. Serve instantly. COLD CHEESE SOUFFLE. Grate one and a half ounces of Swiss cheese, the same of Parmesan ; whip one-half pint of cream and a gill of aspic jelly to a froth ; stir in the cheese, season with salt, cayenne and made mustard to taste. Fill little baskets, grate cheese over the top and set in ice to get firm. This mixture may be frozen Hke ice cream, but very firm, cut in little cubes and serve on canapes of fried bread. SAVAGE CLUB CANAPES. Cut slices of stale bread into circles the size of fifty-cent pieces ; brown in a little hot butter; lay on paper to absorb the grease. Stone some olives ; fillet half as many anchovies ; wash them ; dry them and roll each one up as small as possible and insert it in an olive in place of the stone ; trim one end of the olive so that it will stand. Then put a drop of thick mayonnaise on the center of each one of the rounds of bread, which must be quite cold ; stand the stuffed olive on it and put a drop of mayonnaise on the top to cover the opening in the olive. CANAPES A LA BISMARCK. Fry small cubes of stale bread in butter until brown, spread over each when cold a layer of anchovy butter, curl around each an anchovy well washed, boned and trimmed ; sprinkle very finely shredded olives over them. Anchovy butter is made of two parts butter and one of anchovy paste. ALLUMETES. Have some anchovies preserved in oil, wipe them from scales and oil, cut each into long strips. Have ready some plain paste rolled very thin ; envelop each strip of anchovy in pastry and fry in very hot lard until crisp and yellow ; serve log-house fashion ; put fried parsley in the corners and serve very hot. PATTIES. Have ready some fine puff paste, put in the ice chest to get firm, then roll about three-quarters of an inch in thickness. Have the pastry rolled equally thick ; cut with a round cutter three and a half inches in diameter, and put in the pans ; use another cutter two and a half inches in diameter, dip it in hot water, place in the center of the patty, and cut about two-thirds through. The center pieces are to form the covers, and separate very easily from the rest when baked . Put in a very hot oven ; after baking ten minutes reduce the heat, then bake fifteen minutes longer.