. American cookery . d beat into batter. Let riseuntil light and full of bubbles, then bakein greased muffin rings. This is good to serve with roast lamb,game, or fricasseed chicken. The cakesshould be taken from the tins and droppedinto gravy before sending to table. Apple Roll 1| cups flour f cup lard 1 teaspoonful salt 2 tablespoonfuls butter Mix first three ingredients; add waterto make paste of right consistency toroll. Set in ice-box for twenty-fourhours. Roll into a sheet one-eighth aninch thick; dot with butter, and spreadwith apples, sugar and nutmeg. Rolllike a jelly-roll and bake. T
. American cookery . d beat into batter. Let riseuntil light and full of bubbles, then bakein greased muffin rings. This is good to serve with roast lamb,game, or fricasseed chicken. The cakesshould be taken from the tins and droppedinto gravy before sending to table. Apple Roll 1| cups flour f cup lard 1 teaspoonful salt 2 tablespoonfuls butter Mix first three ingredients; add waterto make paste of right consistency toroll. Set in ice-box for twenty-fourhours. Roll into a sheet one-eighth aninch thick; dot with butter, and spreadwith apples, sugar and nutmeg. Rolllike a jelly-roll and bake. To serve,slice across and add pudding sauce. Quick Puff Paste Sift, twice, one quart of flour, two tea-spoonfuls of baking powder, and oneteaspoonful of salt. Rub into this onecup of lard until quite smooth. Mix onebeaten egg-white with one-half cup of icewater, and add to flour mixture to makea very stiff dough. Roll thin, and spreadwith one-fourth a cup of softened with a little flour, roll up like a. A THANKSGIVING DINNER TABLE, CENTERPIECE OF FRUIT SEASONABLE-AND-TESTED RECIPES 281 jelly-roll, double the ends towards thecenter, flatten, and roll thin as before with one-quarter cup ofsoftened butter, and repeat the rolling,etc., until one cup of butter has beenused. Roll, finally, to one-half inch thick,and set in cool place for an hour. This paste is easy to make, since it canbe rolled in any direction. It is so crispand flaky that it will fly to pieces if notcarefully cut after baking. Chicken Filets with Almond Sauce Sprinkle two chicken filets with salt,a little pepper, and a trace of in olive oil, and cook in a hot panuntil delicately brown. Add to pan onecup of equal parts of cream and whitestock. When hot, thicken with twotablespoonfuls of flour rubbed to a paste,with an equal quantity of cream or oliveoil. Stir until sauce boils, then add one-half cup of thin-sliced almonds. Sweetbreads with Orange Sauce Cover the sweetbreads w
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