Spicy Salmon Steaks! CarbsPerServing:no counts provided Effort:Easy
Ingredients:
4 Salmon steaks
1 tsp garlic minced.(use powdered if fresh is not available)
1 tsp Ginger minced.(use powdered if fresh is not available)1 tsp
ground cumin 1 tsp ground chilli
1/4 c lemon juice salt to taste
3-4 tbsp soy flour (add a pinch of the cumin chilli and salt)

How to Prepare:
Hot oil for frying (deep fryer is best)

Mix all ingredients (except flour)in bowl. Marinate salmon steaks
for at
least 30 minutes turning every 5-10 minutes. After at least 30
minutes coat
each salmon steak in the flour mixture completely and drop carefully
into
hot oil. (make sure there is enough oil to cover the steaks. Fry
until
brown and cooked. Remove from oil and put on paper towel to soak
excess
oil. Serve with salad or vegetables.

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PINEAPPLE CAKE.

Make the cake by the same recipe as for orange
cake. Bake in three layers.

FILLING. The whites of two eggs beaten to a
stiff froth and a cup of powdered sugar. Grate
enough fresh pineapple to have three-quarters of a
cup of fruit. Strain, add the juice to the whites of
eggs and sugar. Divide it, and into one part add the
fruit strained from the juice. Use this for the filling.
To the rest beat in half a cup of sugar and half a tea-
spoonful of almond extract, and ice the top and sides
of the cake. It should be done while the cake is hot.
This, as well as the orange cake, will keep in tin fresh
for a week.

CHOCOLATE LAYER CAKE.

Half a cup of butter, two cups of sugar, three
whole eggs, or the whites of six, one cup of milk,
three cups of flour, two even teaspoonfuls of cream of
tartar and one teaspoonful of soda. Beat butter and
sugar to a cream, add the eggs beaten together, sift
the cream of tartar and soda in the flour, add the
flour alternately with the milk. Bake in four or five
layers.

CHOCOLATE FILLING. Take two unbeaten whites
of eggs and a cup and a half of powdered sugar and
beat them together. Stir over the fire until smooth
and glossy two ounces of Baker’s unsweetened choc-
olate grated, with half a cup of powdered sugar and
four tablespoonfuls of boiling water, remove from
the fire and stir while hot into the eggs and sugar,
and when it is cool spread the top and sides, and set
the cake in the oven for a moment to dry the icing.

POOR MAN’S CAKE (a Norwegian Recipe).

Twenty yolks of eggs, five whites of eggs, a
pound and a quarter of sugar, one pint of sweet
cream or rich milk, a sherry glass of cognac, one cup
of melted butter, a little pounded cardamom seed,
and enough flour to roll thin. Beat the eggs to-
gether until light, add the sugar and beat again, then
the cream, cognac and butter. Melt the butter and
pour off from the salt. Cinnamon may be used in-
stead of cardamom seed. Roll the dough as thin as
paper, cut with a jagging iron in oblong pieces, slit
one end with the iron and pass the other end through
it. Fry in boiling fat, drain on paper, and when per-
fectly cold put in a stone jar. These cakes will keep
for months.

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PINEAPPLE AND CELERY SALAD.

Equal parts of celery and shredded pineapple.
Have the celery of the very tenderest, using only the
best of the heads. Select a perfectly ripe, fresh pine-
apple, pare it, removing the eyes carefully, and shred
the fruit with a silver fork and cut into small pieces
with a silver fruit knife ; put the celery, cut fine, and
the shredded pineapple, each by itself on the ice, that
they may be very cold. When it is time to serve the
salad, mix them together, put on the salad dish,
cover with mayonnaise dressing, garnish with the
green celery leaves and serve at once.

FRUIT SALAD

Equal quantities of grape fruit or oranges, bana-
nas, apples and celery. Peel the grape fruit or
oranges, carefully removing all the bitter white skin,
cut the pulp, the bananas and apples into small dice
and the celery fine as for other salads ; put the
orange and apple together; the latter will absorb
the juice of the orange. Set all on ice; these
fruit salads must be ice cold. When it is time to
serve, mix the fruit and celery together, put into a
salad bowl, cover with the cream dressing into
“which has been stirred a third as much whipped cream as there is dressing, and add a little more salt to it in mixing. Serve in a bed of tender lettuce leaves.

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BRAISED HAM A LA CINTRA.

Ingredients : A Westphalia or York ham, about ten pounds
in weight, (if chosen smaller, they are drier, and eat rough,)
three onions, three carrots, one head of celery, two bay-leaves, a
handful of parsley, a small buncli of sweet herbs, some season-
ing, one pound rice, four ounces butter, a little tomato sauce,
some breadcrumbs, and a tin of preserved green peas. Soak the
ham for twelve hours, then scrape it clean, and trim it ; place
it in a braising-pan, with the onions, carrots and celery cut into
small pieces ; add two bay-leaves, a bunch of sweet herbs, some
pepper, and a handful of parsley ; cover the ham with cold
water, and let it come to the boil ; then, if possible, put the pot
in the oven and braise five hours. Chop up one onion and a
piece of celery very finely, place it in a stewpan with four
ounces butter, and let simmer fifteen minutes ; then add to it
one pint of the liquor from the ham-braise, free from fat, one
pint of water, and one pound rice well washed and picked, and
let simmer until the rice is tender ; then add a small bottle of
tomato sauce and a tin of preserved green peas ; mix all gently
together and set on the stove in not too hot a place. Take the
ham out of the braise, then trim off the rind and rough fat ;
cover it with brown breadcrumbs, put a frill on the knuckle,
and place the ham on a very hot dish, and place the rice garni-
ture round it, and serve very hot.

MUTTON CUTLETS A LA GOD1VEAN.

Ingredients : Best end neck of mutton, one onion, one carrot,
a little celery, one quart of stock, some seasoning, one tin of
preserved mushrooms, four eggs, half a pint of milk, four ounces
flour, four ounces lean ham. Trim the mutton and cut out the
cutlets, (twelve in number,) cut up the onion, carrot and celery
into thin slices, and place them in a stewpan ; lay in the cutlets
in a circle on the top of the vegetables ; add one quart of stock
and some seasoning, and let simmer forty minutes ; then take
the cutlets and lay them on some clean white paper and place
between two tins, with a weight on the top to press them ; when
quite cold, trim them into shape and place in the larder until
ten minutes before wanted. Reduce the gravy that the cutlets
were cooked in to one-half by boiling, take off the fat, and add
one tin of preserved mushrooms and four ounces cooked lean
ham cut into small squares, and let simmer together twenty
minutes. Just before dinner-time, mix four ounces flour, a little
milk and the yolks of four eggs well together ; add some season-
ing ; well whisk four whites of eggs into a firm snow, and stir
lightly in the batter; dip the cutlets in the batter and drop
them into a stewpan of boiling lard or dripping, and ‘fry them a
light golden brown ; when fried, drain them on some clean
paper to absorb the fat ; place a little bed of mashed potatoes in
a hot entre’e-dish, and dish the cutlets in a circle, overlapping
one another on it ; pour the sauce in the centre, and serve **ery
hot.

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TO KEEP EGGS FRESH.

Three pounds of quicklime, ten ounces of salt, one ounce of
cream of tartar, and a gallon and a half of boiling water. Mix
the ingredients, stir, and cover close. The eggs may be covered
with the solution the following day. They will keep long, but
the shell becomes very brittle. The best time for preserving
eggs is from July to September.

POTTED HERRING.

Scrape and wash a dozen fish ; lay them in salt for three
hours ; take an earthen jar, and cut the pieces so as to fit the
jar ; season with a teaspoonful of salt, twenty whole peppers, ten
cloves, two bits of mace, and half a teaspoonful of ground ginger ;
put the fish in layers, adding the salt and spices on each layer ;
pack down tightly, then fill the jar with three-quarters of vine-
gar and one-quarter of water; cover the top with a stiff crust of
Hour and water ; bake gently for five hours ; eat cold.

HASHED CALPS HEAD.

The head must be boiled about two hours the night before it
is required ; or you may, if convenient, use the cold remains of
one partly used at table before. Cut the meat carefully into
small pieces, and flour each piece a little ; then put some butter
and flour in a stewpan over the fire, stirring the butter with a
wooden spoon till it turns quite brown. Then add about a pint
and a half of good gravy, an onion cut very fine, a bunch of
sweet herbs tied up in muslin, and a glass of sherry. Let this
stew about five minutes, and then add your meat, seasoning it
with cayenne and salt, and squeezing in the juice of half a lemon.
Garnish with egg or forcemeat balls.

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SPANISH CHOCOLATE CREAM Beat the yolks of six
eggs, put them in a bowl with three ounces of Baker’s grated chocolate,
one -quarter of a pound of sugar, and one pint of cream. Stir these
ingredients well and pour into a double boiler. Stir one way until it thickens, but do
not let it boil or it will curdle. Strain into a bowl, beat one-half pint of cream till thick,
and stir in one and one-half ounces of dissolved gelatine. Mix this with the chocolate
cream very lightly, and pour into a mold which has been oiled with olive oil, and put on
ice to harden.

MARRONS A LA ROMA Boil one pound of Italian chestnuts fifteen min-
utes, then remove shells and skins, and put back on the stove to boil with one cupful of
milk, until tender enough to rub through a colander. Butter a mold well, and line
thickly with the pulp, then add a layer of good, thick apple sauce, colored a delicate
pink with currant jelly ; then another layer of chestnuts, and again the apple. Squeeze
some lemon juice over all and bake in a moderate oven. Turn out on a platter and
surround with whipped cream, colored with a little of the melted currant jelly.

MUSHROOM SAUCE Put one ounce of dried mushrooms to soak in a
cupful of boiling water and let stand for an hour ; then take a frying-pan and place in it
about two ounces of onion chopped up with a little parsley and fry in four tablespoon-
fuls of olive oil for about two minutes. Having done this take the mushrooms and press
the water out of them, chop them with a knife, add them to the onion and fry for another
minute ; then add water in which the mushrooms were soaked, a little tomato sauce,
salt, pepper and spices, and let the whole boil slowly for half an hour.

RAVIOLI Make a paste of two cupfuls of flour, two eggs, one -half teaspoon-
ful of salt, and water enough to make a stiff dough. Knead well and roll out into
a sheet as thick as very thin cardboard. Cut it in half and proceed as follows : Place
one teaspoonful of farce in regular rows on the paste two inches apart. Moisten the
upper part of the paste and place carefully on top of the lower piece, pressing the two
together with the fingers or with a ravioli rolling-pin, forming small cushions between.
Cut through the rows down and across with a pastry knife in such a way as to leave
pieces about two inches square. Place the ravioli on a board covered with a clean piece
of muslin, near the stove, and dry thoroughly. When needed poach them, a few at a
time, in clear bouillon for ten minutes. When all are done place in a tureen and pour the
soup over the ravioli ; add a few spoonfuls of grated Parmesan cheese, and serve.

PIMIENTO BISQUE Boil six large sweet red peppers until tender. Remove
skin and seeds and rub through a colander with a few spoonfuls of the water in which
they were boiled. Boil one-half cupful of rice in three pints of white stock or milk in
double boiler until perfectly soft, and then rub through a sieve. Add the pepper pulp,
one teaspoonful of onion juice, one teaspoonful salt, and season highly with Tabasco
sauce. Bring to a boil, remove from stove and stir in slowly one-half cupful of thick
cream, mixed with the yolk of two eggs. Serve with croutons. If fresh peppers are
out of season, Pimiento Morrones (canned peppers) can be used.

GUMBO FILE Joint a fowl and cut into pieces an inch square ; cut in dice
one-half pound of lean ham. Slice a large onion and two or three green peppers, and
fry lightly in two tablespoonfuls of lard. Add the chicken and ham which have been
dredged with flour, cover and stew for about five minutes ; when nicely browned
add two and one-half quarts of boiling water and simmer till the meat is tender.
Now add fifty oysters and their liquor, and one teaspoonful of kitchen bouquet,
salt and pepper to taste. Bring to a boil and stir in two tablespoonfuls of the
file powder. It should be of a ropy consistency, and should not be allowed
to stand. If it boils after the file has been added it will be ruined.