Rice Croquettes.—Two cups cold boiled rice, one well-beaten egg, one teaspoonful butter, one teaspoonful sugar, salt to taste. Work the butter, egg, salt, and sugar into the rice, make into croquettes with the floured hands, and fry in deep fat.
Cold Slaw.—Shred half a fine white cabbage, and pour over it a dressing made as follows: Four tablespoonfuls vinegar, half-cup milk, one tablespoonful butter, one tablespoonful sugar, one egg, pepper and salt. Beat the egg; stir the melted butter, the milk, salt, pepper, and sugar into this. Put the vinegar boiling hot into it, a little at a time. Pour the sauce over the cabbage, and let it become ice-cold before serving.
2.
Turkey Hash. Fried Potatoes.
Milk Toast.
Macaroons. Cocoa.
Turkey Hash.—Remove the meat from the bones of a turkey, and cut it into neat bits; stir two cups of this into two cups of white sauce; season to taste. Make the stuffing of the turkey into neat cakes, fry them, and arrange them on the dish around the hash.
Macaroons.—One and a half cups powdered sugar, whites of two eggs, six ounces almond paste. Beat the whites very stiff; add the sugar and the almond paste, the latter chopped fine. Make into balls with the fingers, and bake in very well greased pans in a moderate oven. Take out when they are a delicate brown, but do not remove them from the pans until they are perfectly cold. These little cakes are so delicious and so easily made that it is strange they are not more generally manufactured at home.
3.
Jellied Chicken. Hominy Croquettes.
Toasted Muffins.
Orange Cake.
Jellied Chicken.—Cut up a chicken as for fricassee, and stew until the meat slips from the bones. Take out the chicken, and cut it into neat pieces when it has become cold. Let the gravy simmer half an hour with an onion sliced, a small bunch of parsley, a couple of stalks of celery, and a bay-leaf. Strain it, and return it to the fire with the white and freshly broken shell of an egg. Let it boil up, and strain it again, this time through a cloth. While still hot pour three cups of this liquor upon a half-box of gelatine which has soaked an hour in one cupful of cold water. Stir until the gelatine is dissolved, and add a glass of pale sherry and a couple of tablespoonfuls of vinegar. Pour part of this jelly into a wet mould, and when it begins to form lay in slices of hard-boiled egg and pieces of the chicken. More jelly follows, and more chicken, until all are used up. Turn out when the jelly is perfectly firm.
Hominy Croquettes.—Make as directed for rice croquettes, using hominy instead of rice.
Toasted Muffins.—Split and toast English muffins, and butter them on the inside.
Orange Cake.—Two cups sugar, half cup butter, four eggs, three cups flour, one cup cold water, one large or two small oranges, two teaspoonfuls baking-powder. Work the butter and sugar together; add the yolks of the eggs, the juice and grated peel of the orange, the water, the whites, and the flour with the baking-powder. Bake in small cakes. If you like, reserve one of the whites of the eggs, and make an orange icing by beating with this a cup of powdered sugar and a little orange juice.