The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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maccaroni and put it in a large pot of boiling water with salt; let it boil from 15 to 20 minutes, then strain and place a layer of macca­roni in a flat table dish ; over this layer spread 1-2 of the dressing already prepared, and sprinkle some grated rich, dry cheese (Pame-san or any other Italian cheese) over this; place a second layer of maccaroni, the remainder of the dressing or gravy, and more grated cheese, then you have it ready to serve hot. The above makes a dish for 4 persons.
Note.—The meat can be served as an excellent roast.             0
To Garnish Meats of any kind, cooked any way.—Put a glaze of milk, flour, butter, and a little salt, (boiled together) over the meat while the paste is hot; then pound parsley fine, and add to this the yolks of hard boiled eggs chopped, some very fine, some coarse, and drop this mixture all over the dish, or it may be sprinkled on by sifting through a coarse sieve. The garnish is lovely.
Apple Pork Pie.—Peel, core and quarter some fine juicy baking apples. Make a nice paste with fresh butter and sifted flour, and line with it the bottom and sides of a deep dish; put in the apples, and strew over them sufficient brown sugar to make them very sweet. If you can obtain a fresh lemon, pare off very thin the yellow rind, and squeeze the juice out and pour over the apples. Prepare some fresh pork steaks, cut thin, and divested of all the fat except a little on the edge, removing the bone. Cover the apples with a layer of pork, and pour in a teacupful of cider. The contents of the pie should be heaped up in the center. Have ready a nice lid of paste, and cover the pie with it, closing and crimping the edge ; in the cen­ter cut a cross slit or make around hole to prevent it bursting. Put it into a hot oven, and bake it well. This is a very good farm house dish. Try it,
Polish Mock Rabbit, (or Hare).—Take an equal quantity of beef, veal and pork, chop it very fine, removing all skins and sinews, mix with butter and some bread that has been soaked in water and pressed dry, (for each lb. of meat allow 6 oz. butter and 1-2 of a 5 cent loaf of bread), then add some onions chopped fine and stewed in butter, salt, some eggs, a little nutmeg and sardines chopped fine; mix well together. If the mixture is wanted to be very fine, press through a coarse seive. Now form of this mixture in a pan, greased with butter, a rabbit; cut some thin, narrow strips of fat bacon and put them into the rabbit by means of a skewer, to give the whole