Scientific cooking with scientific methods

Cook tomato, onion, cloves, ham and sugar together in stewpan for fifteen minutes. Rub through a sieve and add seasonings. Melt butter, add cornstarch, and heat ; add tomatoes slowly, cook a few moments, remove from fire, and add a slightly beaten egg. Turn into buttered shallow tin pan and cool. When firm, turn on board, and cut into squares, strips or diamonds. Roll in crumbs, egg, and crumb again. Fry in deep hot fat, drain, and serve very hot. These are delicious. Clam Fritters. Use one pint of clams, two eggs, one and one-third cups fiour, two teaspoons baking-powder, pepper and salt. Add baking-powder, salt and pepper to flour, then beat the eggs until very light without separating. Pour milk slowly on dry ingredients, beat until smooth, fold in egg, then add clams that have been drained of their liquor and chopped. Drop by spoonfuls into hot fat, and fry. Drain on paper, and serve soon as cooked. Garnish with fried parsley. Deviled Oysters. Use one pint oysters, two tablespoons butter, two tablespoons flour, three-fourths cup milk or white stock, yolks two eggs, one tablespoon finely minced parsley, one teaspoon grated horseradish, one teaspoon lemon juice, a little cayenne. Wash, drain and slightly chop oysters. Make the sauce with the butter, flour, milk (or stock), and add eggs, seasonings and oysters. Arrange in scallop shells, cover with buttered crumbs and bake in hot oven fifteen minutes, or until the crumbs are w^ell browned, then serve. Deviled Crabs. Use one cup chopped crab meat, one-half cup finely chopped mushrooms, two tablespoons butter, two tablespoons flour, one cup white stock, yolks two eggs. Season with salt, pepper, paprika and parsley, and onefourth cup sherry wine. Make sauce with butter, flour and stock, add yolks of eggs and seasonings, then the crab meat and mushrooms. Fill crab shells rounding full, cover with buttered crumbs, and bake until crumbs are brown. Shad Roe, Tartar Sauce. Clean shad roe, and cook in boiling salted w^ater, witli a tablespoon of lemon juice added, for twenty minutes. Plunge into cold water, drain, and remove all membrane and split in halves, brown in hot butter on both sides, and serve with Tartar sauce. This is much esteemed as an entree. Sweetbreads a la Spanish. For six Spanish peppers use one pair of sw^eetbreads, parboiled and cut into small pieces; two table- spoons butter, two tablespoons flour, one cup chicken stock, one and one-half cups mushrooms cut into small pieces, one-third cup thick cream. Make sauce with the butter, flour and stock, add the cream, and season with salt, pepper and paprika. Cut a slice from the stem end of peppers, remove seeds, and parboil in salted water for fifteen minutes. Cool, fill and cover with buttered crumbs. Place in buttered baking-dish or casserole. Pour around them a stock or sauce made with one tablespoon flour, one tablespoon butter, one cup chicken stock, one-third cup thick cream; season with salt, pepper and a little onion juice. Bake until crumbs are well browned. Serve the sauce that is round them with each service of the peppers. This is a fine dish. Fillets of Chicken.