Two tablespoons of butter, one tablespoon of flour, stir until smooth, add one cup of cream, let it heat through, then add one can of lobster. Pepper and salt to taste and one half cup of Sherry or Port wine, if desired; serve at once on squares of toast. Canned chicken or salmon can be done the same way.
One dessertspoonful tomato sauce, one shake of tabasco, a sprinkle of horse radish, about half a dozen oysters, and the same on top. Serve in small tumblers on a plate with pounded ice around them and with oyster biscuits.
Boil the liver of two chickens, (or turkey will do), pound them to a paste with a piece of butter the size of a walnut, a teaspoon of anchovy and a little cayenne. Serve on hot toast. Small anchovies whole, laid on top are an improvement.
"Who dare deny the truth, there's poetry in pie."--LONGFELLOW.
"Ingenuity, good judgment and great care should be used in making all kinds of pastry. Use very cold water, and just as little as possible; roll thin and always from you; prick the bottom crust with a fork to prevent blistering; then brush it well with the white of egg, and sprinkle thick with granulated sugar. This will give you a firm rich crust.
"For all kinds of fruit pies, prepare the bottom crust as above. Stew the fruit and sweeten to taste. If juicy put a good layer of corn-starch on top of the fruit before putting on the top crust. This will prevent the juice from running out, and will form a nice jelly throughout the pie. Be sure you have plenty of incisions in the top crust; then pinch it closely around the edge; sprinkle some granulated sugar on top, and bake in a moderate oven."
MR. JOSEPH FLEIG. (Baker, Grenoble Hotel, N. Y.)
Place on a deep pie plate a thin layer of pie crust, put a good rim on the side and put into this one half cup of dried cocoanut; fill up with a custard made as follows: three eggs, three ounces of sugar beaten together with flavoring of lemon, vanilla or nutmeg, little salt and add one pint of milk. The custard must be three quarters of an inch thick.
Mix together two cups of white sugar, yolks of three eggs, juice of two lemons, grated rind of half a lemon; put it on the stove to boil and add at once one tea-cup boiling water, stir smooth, then add two tablespoons of corn starch, mixed in a little cold water, and one tablespoon of butter, boil until it custards.