SQUASH FLOWER OMELET—Put to soak in cold water. Then boil about fifteen minutes, strain in a colander and cut up, not too fine. Now a regular omelet is made but fried in a little bit of olive oil instead of butter, and just before it is turned over the flowers are spread on top. Brown quick and turn out on a hot platter.
VEGETABLE ROAST—Take cooked beans or peas, pass through a colander to remove the skins, and mix with an equal quantity of finely chopped nut meats. Season to taste. Put one-half the mixture into a buttered baking dish, spread over it a dressing made as follows: Pour boiling water on four slices of zweiback, cover, let stand for a few minutes, then break them up with a fork and pour over one-half cup of sweet cream, season with salt and sage. Cover the dressing with the remainder of the nut mixture, pour over all one-half cup of cream, and bake for one and one-half hours. Serve in slices with cranberry sauce.
WALNUT LOAF—One pint of dry breadcrumbs, one and one-half cups of chopped or ground nut meats, mix well with salt and sifted sage to suit the taste, add two tablespoons of butter, one beaten egg and sufficient boiling water to moisten. Form into a loaf and bake in a granite or earthen dish in a modern hot oven.
GAME, GRAVY AND GARNISHES
ROASTED CANVAS-BACK DUCK—Procure a fine canvas-back duck, pick, singe, draw thoroughly and wipe; throw inside a light pinch of salt, run in the head from the end of the head to the back, press and place in a roasting pan. Sprinkle with salt, put in a brisk oven, and cook for eighteen minutes. Arrange on a very hot dish, untruss, throw in two tablespoons of white broth. Garnish with slices of fried hominy and currant jelly. Redhead and mallard ducks are prepared the same way.
BROILED WILD DUCK—Pick, singe and draw well a pair of wild ducks, split them down the back without detaching, place them skin downwards on a dish, season with salt and pepper and pour over two tablespoons of oil. Boil the birds well in this marinade, place them on a broiler on a brisk fire, broil for seven minutes on each side. Place them on a hot dish and cover with maitre d'hotel butter, garnish with watercress, and serve.
ROAST DUCK WITH ORANGE SAUCE—Scrape a tablespoonful each of fat, bacon, and raw onion and fry them together for five minutes. Add the juice of an orange and a wine-glassful of port wine, the drippings from the duck and seasoning of salt and pepper. Keep hot without boiling and serve with roast duck.
CHICKEN GRAVY—Put into a stockpot the bones and trimmings of a fowl or chicken with a small quantity of stock and boil them. Add flour and butter to thicken it, and then place the pot on the side of the stove and let simmer. Stir well and after the gravy has simmered for some minutes skim and strain it, and it will be ready to serve.
GRAVY FOR WILD FOWL—Put into a small saucepan a blade of mace, piece of lemon peel, two tablespoonfuls each of mushroom catsup, walnut catsup and strained lemon juice; two shallots cut in slices, two wineglasses of port wine. Put the pan over the fire and boil the contents; then strain, add it to the gravy that has come from the wild fowl while roasting. If there is a large quantity of gravy less wine and catsup will be necessary.