452 



DR. CEASE'S RECIPES. 



The Sauce, or Golden Rain. — Boil 3 eggs 10 minutes, and when cold 

 throw the whites and two of the yolks into cold water to keep their color. 

 Melt butter, 1 table-spoonful, in a saucepan; then remove from the fire and stir 

 in a spoonful of flour (about 1 oz.); stir, or beat with a wooden spoon, till 

 smooth; put over the fire again and add % Pt- of m\\^ and stir till it thickens, 

 adding now a gill of cream, cutting the whites and the yolks of the eggs in the 

 water into dice, stir in, but do not break up the dice by too hard stirring, which 

 would spoil the golden as well as the white rain; bring to a boil after putting 

 in the egg-dice. Take up the turkey in time to drain nicely: then rub the yolk 

 of the other egg over the breast and in spots over the rest of the turkey, or rub 

 it through a sieve, thus in spots, to make it more golden. Pour the same upon 

 it, or serve it in a " boat " or bowl, as preferred. 



Turkey, To Fry. — Not every one, however, knows how to fry turkey 

 Cut in neat pieces the remains of the turkey, make a batter of beaten eggs and 

 fine bread crumbs, seasoned with pepper, salt, and pounded mace or nutmeg 

 add a few sprigs of parsley; dip the pieces into this and fry them a light 

 brown. Take a good gravy, thickened with flour and butter, and flavored with 

 mushroom or other catsup, and pour over them. Serve with sippets and sliced 

 lemon. Few breakfast dishes are more delicious. — Confectioner. 



Txirkey and Other Poultry Haflh or Breakfast Dish. — Cold 

 fowl of any kind may be turned into a hot breakfast dish as follows; Chop the 

 the meat very fine; put J^ a pt. gravy into a stew-pan with a little piece of but- 

 ter roUed in flour, a tea-spoonful of catsup, some pepper and salt, the juice and 

 peel of half a lemon shred very fine, if you like it; put in the turkey or chicken, 

 and shake it over a clear fire until it is thoroughly hot The above proportions 

 are calculated for one cold turkey. It may be served with two or more poached 

 eggs. If there are not enough eggs to allow one for each guest, they should be 

 broken with the spoon and mixed with the hash just before serving. It should 

 be served piping hot. 



Italian Cheese, or to Prepare Veal, Chicken, Turkey, etc., 

 for Picnics.— Take a 4 or 5 lb. piece of veal, boil it perfectly tender, then 

 remove all the bones, and chop the meat fine, add a grated nutmeg, as much 

 cloves, allspice, pepper and salt to suit; strain the liquor in which it was boiled, 

 and mix all together, put over the fire and simmer till the liquor, on cooling a 

 little of it, will jelly; then put in molds or bowls till the next day, when it may 

 be sliced for sandwiches for the picnic or for company tea. Chicken or turkey 

 may be done in the same way. If you like, you can line the molds, or bowls, 

 with hard-boiled eggs, sliced, which adds to its appearance as well as its richness. 



Chicken Fricasseed, Upon Toast and Without.— Cut up a chicken 

 and put on to boil in a small quantity of water. Add a seasoning of salt and 

 pepper, and onion if you like. St€w slowly (covered) until tender; then add 

 rich milk, % pt. (cream is all the better), with a little butter; and if you have 

 parsley, add a little of it chopped, just as ready to serve. Have the bread, 

 which has been cut thin, nicely toasted and lightly buttered, arranged on a 

 platter; then pour over tlie fricassee, and serve at once. Without the toast, 

 it is the common fricassee. 



