Twentieth century home cook book

Remove from the oven and take out the center pieces, and scrape out the uncooked paste with a knife or spoon. Fill with the meat, put on the covers and serve. OYSTER PATTIES. Take as many oysters as you have patties, stew them in their own liquor, cut in pieces, add a teaspoonful of flour, salt and pepper, butter the size of a large walnut, little grated lemon peel, to about one dozen. Add to the oysters three spoonfuls of good cream, little mace, mix well, fill the patty shells, and serve. CHICKEN PATTIES. To one-half pint of cream add half a pint of cold chicken ; boil four minutes ; fill the shells and serve. All poultry and game may be served in patties the same way. LOBSTER PATTIES. Cut one pint of lobsters into small pieces, half a pint of white sauce, very little mustard, a small pinch of cayenne. Put on the fire and stir together until hot. Place in shells and serve. VEAL PATTIES. Cut one pint of cooked veal into dice, and put into a stewpan with onehalf pint of white sauce and one small teaspoonful of lemon juice. Place on the fire and stir until well heated. Fill the shells and serve. WELSH RAREBIT. One-quarter of a pound of rich cream cheese, one fourth cup of cream or milk, one teaspoonful of mustard, half a teaspoonful of salt, a few grains of cayenne, one egg, one teaspoonful of butter, four slices of toast. Break the cheese in small pieces or if hard grate it. Put it with the milk in a double boiler. Toast the bread and keep it hot. Mix the mustard, salt and pepper ; add the egg and beat well. When the cheese is meltea stir in the egg and butter and cook two minutes, or until it thickens a little, but do not let it curdle. Pour it over the toast. Many use ale instead of cream. This is a delicious dish. WELSH RAREBIT, Half pound of cheese, one tablespoon made mustard, little cayenne pepper, one tablespoon of very tine bread crumbs soaked in milk. Rub bottom of heated pan with butter; put in cheese, stirring fast; when melted, put in butter, next mustard, pepper, lastly crumbs pressed dry. Spread, smoking hot, on toast. Serve at once. CHEESE FONDU. One cup of fine bread crumbs, two cups of sweet milk, half pound of grated cheese, three eggs whipped light, one small teaspoonful of butter, pepper, salt and a pinch of soda dissolved in hot water, then stirred in the milk ; add butter, eggs, seasoning and last the cheese. Butter a nice-looking baking dish ; pour the mixture into it ; strew over the top some fine, stale bread crumbs. Bake in a quick oven. Serve at once. VEAL CHEESE. Pound separately in a mortar equal quantities of veal and tongue, boiled and sliced ; pack in a jar in alternate layers, moistening each layer with butter. Begin with a layer of veal, then tongue, etc., so that when the cheese is cut it will look variegated. Press it in jar until very solid, then pour over the top melted butter. Keep well covered in a dry place. This makes very nice sandwiches. CHAPTER XVI. A GRAND TRIFLE. The day before you wish to use it make two or three quarts of boiled custard (according to your needs) ; bake some thin sponge cakes as for jelly cake ; whip some cream, with sugar and wine to flavor, and blanch and chop a pound of almonds.