Game Pâté.—Several varieties of game pâtés are put up by French and American companies, and all are admirable for summer lunches or teas.
6.
Fried Pickerel. New Potatoes.
Brown-Bread.
Celery and Radish Salad.
Fried Pickerel.—These fish are very delicious when perfectly fresh. Each fish should be rolled in flour and fried quickly in hot dripping. Take them out of the pan as soon as done.
Celery and Radish Salad.—Cut the celery into inch lengths, and toss it up with a French dressing. Heap it in a bowl, and arrange half-peeled radishes around the mound. Pour over all a mayonnaise dressing prepared according to the directions already given. The combination of the cool celery and the pungent radishes will be found very pleasing.
7.
Jellied Tongue. Fried Bananas.
Asparagus Biscuit.
Peaches and Cream.
Jellied Tongue.—One cup of the liquor in which the tongue was cooked, two cups good stock or gravy of any meat except mutton, half-box of gelatine, one gill cold water, one cup boiling water, two tablespoonfuls vinegar, one glass sherry, a cold boiled tongue, sliced. Soak the gelatine in the cold water for two hours. Pour over it the boiling water, the stock or gravy, and the tongue liquor, heated. Unless the gravy is highly seasoned, it is a good plan to boil a bay leaf, a sprig of parsley, a slice of onion, and a few sweet herbs in a cup of water, and then to strain this, and pour it over the gelatine instead of using the plain boiling water. Flavor the jelly with the vinegar, the sherry, pepper, and salt, if the last is needed. Strain all through a cloth. When the jelly begins to harden, pour a little into a brick-shaped mould or tin pan with straight sides, first wetting the mould with cold water. Arrange slices of tongue on this. Pour in more jelly, then place another layer of tongue, and continue thus until the supply of both is exhausted, making jelly the last layer. Set the mould on ice until the jelly is hard; turn it out and slice on the table. This sounds like a fussy dish, but it is less trouble than appears at first.
Asparagus Biscuit.—Scoop out the inside of stale biscuit, leaving side walls and the foundation of crust. Set these hollow shells in the oven until dried. Boil asparagus tender in salted water, cut off the tops, mince and season them, and stir them into a cupful of drawn butter. Fill the hot shells with the mixture, and send to table.
8.
Baked Chicken Omelet. Corn Croquettes.
Brown Bread.
Strawberry Short-Cake.
Iced Coffee.
Baked Chicken Omelet.—Into one cupful of white sauce, made as previously directed, stir a cupful of chicken, minced fine and seasoned to taste. Beat two eggs light, yolks and white separately. Add the yolks to the chicken mixture; last, stir in the whites lightly, pour into a buttered pudding dish, and bake in a quick oven.