. American cookery . f theham in slices. Remove one slice, tofacilitate cutting the slices from thebone below, then return the slice to itsplace, and pipe with green butter, toindicate the position of the slices. Dec-orate the rest of the surface with pipingand small chillies. Surround with tri-angles of aspic, ornamented in the sameway. Serve with bread-and-butter sand-wiches and potato or green vegetablesalad. with small lettuce leaves. A half walnutmay also be laid on each salad. Servewith this salad crisped crackers. Scalloped Cheese \ teaspoonful saltFew grains cayenne pepper2 cups milk 6
. American cookery . f theham in slices. Remove one slice, tofacilitate cutting the slices from thebone below, then return the slice to itsplace, and pipe with green butter, toindicate the position of the slices. Dec-orate the rest of the surface with pipingand small chillies. Surround with tri-angles of aspic, ornamented in the sameway. Serve with bread-and-butter sand-wiches and potato or green vegetablesalad. with small lettuce leaves. A half walnutmay also be laid on each salad. Servewith this salad crisped crackers. Scalloped Cheese \ teaspoonful saltFew grains cayenne pepper2 cups milk 6 slices buttered bread2 or 3 eggs cup cut cheese \ teaspoonful mustard Butter the bread as for table use, thencut the slices into small squares or intocubes. Arrange half of them on thebottom of a buttered baking dish, withthe buttered side down. Mix the season-ings with the egg and beat well, then addthe milk. Sprinkle the cheese, cut intosmall pieces, over the first layer of bread, SEASOXABLE-AXD-TESTED RECIPES 597. SCALLOPED CHEESE then cover with the remaining bread,with the buttered side up. Pour the eggand milk mixture over the whole, pressingit down with a silver fork. Let the dishstand ten minutes, then bake it forabout forty-five minutes, until it is firmand golden brown. Do not have theoven too hot. Cincinnati Chicken Split lengthwise a pork tenderloin,leaving the halves joined. Pound themeat of each side until about a half-inch thick. Spread with the followingstuffing: One cup of bread crumbs,one-quarter a teaspoonful of salt, one-eighth a teaspoonful of pepper, a sliceof onion, chopped, one teaspoonful, each,of chopped parsley, pickles, capers, andlemon juice, and a tablespoonful ofolives, peeled and chopped. Mix intothis one-fourth a cup of melted butterand one beaten egg. Arrange the stuff- ing so that it will heap in the center, andsew or tie the edges of the meat together sothat it will resemble a plump, boned , with careful basting, until wellbrowned.
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Keywords: ., bo, bookcentury1900, bookdecade1910, bookidamericancookery19unse4
