CRISPY CORNISH A LA BLEU

Serves 2
There are easily 50 varieties of blue vein cheeses for sale in this country. Probably the most famous are the French Roqueforta, the Italian Gorgonzola, the English Stilton, and the American Treasure Cavea. Personally, I like the American varieties best.
2 fresh Cornish game hens
Oil for deep frying
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup minced [...]

CHICKEN FONDUE II

Serves 4
4 skinless and boneless chicken breast halves
1-1/2 pints oil
1 1/2 teaspoon salt or to taste
1/4 teaspoon ground pepper
2 eggs, beaten
1 cup water
3 tablespoons sesame seed
1-1/2 cups flour
Cut chicken breasts into 1-inch cubes. Bring oil to boiling point in fondue pot and keep at that temperature. Sprinkle 1/2 teaspoon of the salt and [...]

THIGH FLAUTAS

Serves 4
You can tell if your avocado for the guacamole in this recipe is ripe by whether it yields to gentle pressure when you hold it between your palms. If there’s some “give” to it, it’s ripe. If it feels hard, like a baseball, it’s not ripe. Wait a few days, and it [...]

Recipes

CAULIFLOWER IN MAYONNAISE
Select some large, cold boiled cauliflowersand break into small branches, adding a little salt, pepper and vinegarto properly season. Heap them on a dish to form a point. Surround with agarnish of cooked carrots, turnips and green vegetables, pour some whitemayonnaise sauce over all, and serve.
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Beveridge Recipes – Recipes for Beveridges

STRAWBERRY SYRUPPick over, rinse, drain and remove the hulls fromseveral quarts of ripe berries. Fill a porcelain lined double boilerwith the fruit and set it over the lower boiler half full of boilingwater, and let it heat until the juice flows freely. Mash the berries,then turn out into a cloth strainer and cook the remainder [...]

Dessert Recipes and Sweets

CHEESE CAKES
1 pint Sour Milk—2d.
2 Eggs—2d.
1/2 lb. Flaky Pastry—3d.
2 oz. Sugar
Flavouring—1d.
Total Cost—8d.
Time—15 Minutes.
Pour the milk through a sieve and use only the thick curd which does not run through into the basin; beat in the sugar, yolks of the eggs, and flavouring to taste. Roll our some flaky pastry and line some patty pans with [...]

Recipes Tried and True

Seafood Recipes
SALMON LOAF. MARGARET LEONARD.
One small can salmon, four eggs beaten light, four tablespoons melted
butter–not hot–one half cup fine bread crumbs. Season with salt,
pepper, and parsley. Chop fish fine, then rub in butter till smooth.
Beat crumbs into egg and season before putting with fish. Butter your
mold and steam one hour.
SAUCE FOR [...]

Mutton Stew – Mutton Recipes – Recipes for Mutton

Mutton Stew – MUTTON STEWED WITH CELERY.
Jewish Recipes
Take the best end of a neck of mutton, or a fillet taken from the legor shoulder, place it in a stewpan with just enough water to coverit, throw in a carrot and turnip, and season, but not too highly; whennearly done remove the meat and strain off [...]

Recipes Tried and True

Seafood Recipes
ESCALOPED SALMON. CARRIE P. WALLACE.
Pick bones and skin out of one can of salmon, and mince fine. Use as
much rolled cracker as you have salmon, a little salt, and cup of
cream. Fill sea shells with this mixture, placing a small piece of
butter on top of each shell. Bake twenty minutes and [...]

Condiment Recipes – PRESERVES, PICKLES AND RELISH

GREEN TOMATOES CANNED FOR PIESTo fifteen pounds round green tomatoessliced thin allow nine pounds granulated sugar and a quarter poundginger, washed, scraped and cut very thin, and four lemons scrubbed andsliced thin, removing all seeds. Put this mixture over the fire with apint of water and cook about half an hour, taking care the contents [...]