SALMON BALL CarbsPerServing:25 total recipe Effort:Easy
Ingredients:
1 can salmon (red or pink is more attractive)
2 tablespoons horseradish — mounded, squeezed8 ounces cream cheese — softened
Salt — to taste 1/2 cup nuts — chopped

How to Prepare:
Blend all ingredients except nuts (use a food processor if you want a
smoother texture); chill. Roll in nuts before serving.

Here’s an excellent variation on the traditional cheese ball. It’s
quick and easy to prepare, so providing an elegant-tasting appetizer
for dinner guests doesn’t have to be a chore–the only other thing
you
need is a box of crackers. Note that red or pink salmon lends an
attractive color. You can omit the nuts, if you prefer. The ball
keeps
2 to 3 days. Serves 4-6.
Salmon Fritters CarbsPerServing:4 total recipe Effort:Easy
Ingredients:
1 can pink salmon — ( pink is cheaper then red and works great in
this recipe) 1 1/2 cup finely crushed pork rinds (make
sure after the pork rinds
are crushed they make 1 1/2 cups chop in
food processor for best results.1 clove garlic — chopped fine
1 egg 2 tablespoons parmesan cheese 1/4 cup heavy cream
1 teaspoon worcestershire sauce canola oil for frying

How to Prepare:
Mix together well the ingredients and form 1 inch balls and deep fry
till crispy brown all over.

Salmon Puffs CarbsPerServing:7 total recipe Effort:Easy
Ingredients:
14 1/2 ounces salmon, canned — drain; pick out bones and skin
1 large egg 1 teaspoon tabasco sauce
3 tablespoons protein powder
1/2 teaspoon salt and pepper1/4 cup celery — diced fine
1/4 cup onion — diced fine 1/2 cup pork rinds — crush then measure
2 ounces cream cheese — cut into cubes oil for frying

How to Prepare:
Mix everything well and shape into balls (you may need to add more
protein powder if they’re too wet to hold their shape, or a little
cream if too dry). Deep fry at 350f for 3-4 minutes or until golden
brown. Drain well on paper towels.

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TO MAKE ONE SQUASH OR PUMPKIN PIE.

One cup of squash, one egg mixed unbeaten with
the squash, a cup and a half of sugar, one milk
cracker rolled fine, half a teaspoonful each of ginger,
cinnamon and nutmeg, a pinch of salt and a dash of
cayenne pepper. After these are well mixed, add half
a cup of milk. Bake in either puff or plain paste.

SWEET RISSOLES.

Roll out some puff paste into a thin sheet, cut as
many rounds with a large patty cutter as are
needed; put a spoonful of any kind of jam, straw-
berry, raspberry, currant, etc., or mince meat or
puree of apples on each, moisten the edges of the
pastry with water, fold one -half over the other,
making them into half moons, brush with beaten
egg and bake in a quick oven. They may be varied
by sifting coarse sugar and nuts over them before
baking.

RICHMOND MAIDS OF HONOR.

Half a pound of dry curd, commonly called cot-
tage or pot cheese, six ounces of butter, four eggs, a
glass of brandy, six ounces of sugar, one white po-
tato, one ounce of sweet almonds chopped fine and
a few drops of almond extract, the juice of one and
the grated rind of two lemons, and a little nutmeg.
Mix the curds and butter together, beat sugar and
eggs to a cream, add the potato mashed smooth and
fine, the almonds, the grated rind and juice of lemon
and the nutmeg ; beat well and add to the curds and
butter, mix thoroughly and bake in tartlet pans or
pie plates lined with puff paste.

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GINGER SPONGE CAKE.

Half a cup of milk, half a cup of molasses, one
cup of sugar, a third of a cup of butter, a cup and a
half of flour, half a teaspoonful of cream of tartar,
a quarter of a teaspoonful of soda sifted together
with the flour, two eggs, one teaspoonful of ginger,
one teaspoonful of cinnamon, and half a teaspoonful
of cloves. Bake in a shallow pan.

SOFT GINGERBREAD.

One cup of molasses, one cup of butter, one cup of
brown sugar, one cup of sour milk, three and a half
cups of flour, half a teaspoonful of soda, five eggs,
ginger, allspice, cloves and cinnamon to taste. Beat
butter and sugar to a cream, stir in the molasses and
spice, add a cup of the flour, then part of the milk,
mix the soda with the rest of the flour and stir in al-
ternately with the milk. Bake in shallow pans in a
moderate oven.

GINGER CAKES,

Three-quarters of a pound of butter, three-quar-
ters of a pound of granulated sugar, one pound of
flour, one teaspoonful of ginger, two even teaspoon-
fuls of soda sifted with the flour. Mix well together.
Roll out, cut in small round cakes, brush over with
white of egg, and sprinkle with sugar and finely
chopped almonds. Bake in a slow oven.

GINGER SNAPS

Rub three-quarters of a pound of butter into a
pound of sifted flour and mix in half a pound of
brown sugar, add six tablespoonfuls of ginger, one
teaspoonful of powdered cloves, and two teaspoon-
fuls of cinnamon, stir in a pint of Porto Rico mo-
lasses and the grated peel of a large lemon, add at
the last a teaspoonful of soda dissolved in tepid
water. Beat the mixture hard with a wooden
spoon, make it into a lump of dough just stiff enough
to roll. Cut in small cakes and bake in a moderate
oven.

GINGER SNAPS, No. 2.

One pint of Porto’ Rico molasses, one pound of
brown sugar, one pound of butter, two pounds of
flour, two tablespoonfuls of ginger, two of cinna-
mon, half a tablespoonful of allspice, a teaspoonful
of nutmeg and half an ounce of soda. Beat butter
and sugar to a cream, add the spice and molasses,
mix the soda with half of the flour and stir all to-
gether. Roll thin, cut in small cakes and bake in a
moderate oven.

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APPLES STEWED IN BUTTER. Take half a dozen good, tart cooking apples greenings or Newt own pippins ; peel, cut in slices about a quarter of an inch thick and core them. Melt an ounce of butter in a spider, and lay in the slices of apples with a quarter of a pound of granula- ted sugar and the juice of a lemon, stew gently over a moderate fire. When done arrange them nicely on a dish, melt a generous tablespoonful of currant jelly in the spider, and when ready to serve mix with it half a glass of Madeira or sherry ; pour over the apples and serve. TO STEAM APPLES Pare and core some good cooking apples, place them in an earthen or granite ware dish that fits in a steamer. Have water boiling in the steamer, set the dish over it, stretch a towel over the top, put on the cover and fold the ends of the towel over it. Steam the apples until tender about twenty min- utes. Take the apples out, measure the juice in the pan and add to it an equal quantity of sugar, flavor with a little lemon juice, cook until thick, put the apples in a glass dish and pour the syrup over them. It will be a jelly when cold. Serve with cream. SCALLOPED APPLES Pare, core and cut in slices some good, tart cook- ing apples, put a layer in a baking dish with sugar, cinnamon and a grating of lemon rind, dot with tiny lumps of butter, then another layer of apples, sugar, etc., and so on until the dish is full. Add a very little water and the juice of a lemon, and use a little more sugar and butter on top than on the other layers. Bake until the apples are thoroughly cooked. Cover until nearly done, when the cover should be removed to allow them to brown. Serve hot with cream or hard sauce. BANANA FRITTERS Half a pint of sweet milk, a scant half pint of flour, two rounded teaspoonfuls of baking powder and a small pinch of salt, stir all together; this should make a batter as thick as that of cake. Roll the pieces of fruit in it with a fork, and drop quickly into boiling fat. The batter should be prepared just as it is wanted and not allowed to stand. Cut three medium-sized bananas into three pieces each and divide each slice lengthwise so that the fruit will be thin enough to cook thoroughly while the batter is browning. This recipe will make eighteen small frit- ters. Put them on a hot platter do not pile up and serve immediately with a fruit sauce.

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CHERRY JELLY.

Ingredients : Two ounces Nelson’s opaque gelatine, four
lemons, half a pound sugar, one pint and a half of water, the
whites of three eggs, half a glass of noyeau, one drop of essence
of almonds, and a little cochineal. Soak the gelatine in the
water for one hour, then add the juice of four lemons, the sugar,
and the whites of three eggs whisked in a little cold water ; stir
all together gently over the fire until boiling ; let it settle a few
minutes, then pass through a flannel jelly-bag, pouring it back
a few times, until quite clear ; then add half a glass of noyeau,
one drop of essence of almonds, and color a light red with cochi-
neal. Pour into a mould and let set ; when required, dip the
mould in warm water for a few seconds, and wipe with a cloth
and turn on to a glass or silver dish.

EGYPTIAN CREAM.

Ingredients : Half a pint of cream, one lemon, half a glass
of noyeau, one ounce isinglass, a little cochineal, half a pint of
clear jelly, the same as the foregoing recipe. Pour the clear
jelly into a plain mould and let it set ; when set, turn it out on
to a’dish, and keep very cold. Whisk up half a pint of cream
very stiff, then divide it uito two parts, (one flavor lemon, the
other noyeau,) colored with cochineal ; dissolve one ounce isin-
glass in a little hot water, and add half of it to the lemon cream ;
well whisk in with a little finely -powdered sugar, and pour in
the mould the jelly was turned out of; when set, turn it out on
to a dish, then sweeten the noyeau cream, add the dissolved
isinglass, and set in the mould the lemon was turned out of;
then cut each layer into six pieces, and work them alternately
back into the mould ; pour in a little liquid jelly and let set ;
turn out the same as before described.

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MUTTON COLLOPS.

Cut some very thin slices from a cold leg or the chump end of
a loin of mutton, sprinkle them with pepper, salt, pounded
mace, minced savory herbs, and minced shalot. Fry them in
butter, stir in a dessertspoonful of flour, add half a pint of gravy
and one tablespoonful of lemon juice, simmer very gently for
about five or seven minutes, and serve immediately

STEWED SWEETBREADS.

Trim some sweetbreads and soak them in warm water till
quite white, blanch in boiling water, and then put them in cold
water for a short time. When cold dry them, and put them in
some well-flavored white stock ; stew for half an hour ; beat up
the yolks of two or three eggs with some cream, a little finely-
minced parsley and grated nutmeg, pepper and salt to taste.
Add this to the sauce, put it on the fire to get quite hot, dish
the sweetbreads, pour the sauce over, and serve.

THE WASSAIL-BOWL.

By those who can afford it, the wassail-bowl should be com-
posed of sherry, well spiced and sweetened, reeking hot, flavored
with lemon, and with roasted apples floating on the surface. Ale
may be substituted for wine for those of inferior resources. ” It
is a good-natured bowl, and accommodates itself to the means of
all classes, rich and poor ; you may have it of the costliest wine
or the humblest malt liquor. But in no case must the roasted
apples be forgotten.” The lamb’s wool of our ancestors was
nothing else but the wassail which we are describing. You may
stir up the compound with a sprig of rosemary, if you wish to be
baronial in the enjoyment of the admirable beverage.

MACEDOINE JELLY.

Ingredients : Two ounces Nelson’s opaque gelatine, five
lemons, eight ounces white sugar, one pint and a half of water,
the whites of three eggs, and some fresh fruit. Soak the gela-
tine in the water for one hour, then add the juice of the lemons,
the sugar, and the whites of eggs whisked in a little cold water ;
stir all together gently over the fire until boiling, allow it to set-
tle a few minutes, then pass through a flannel jelly-bag, pouring
it, back a few times until quite clear; procure some fresh fruit,
such as a few grapes, a few cherries, strawberries, greengages,
and one small apple cut in slices, place them in a jelly mould,
and stand the mould in cold water ; then pour some of the liquid
jelly on the top, allow it to set, then fill the mould with the rest
of the jelly ; place away to set; when required for the table dip
the mould in warm water for a few seconds, and wipe with a
cloth and turn on a silver or glass dish before sending to table ;
place a little fresh fruit round the base of the jelly.

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HAM WITH CURRANT JELLY.

Put half a glass of currant jelly, a small bit of butter, and a
little pepper into your sauce-pan ; slice boiled ham very thin,
and when the jelly is hot put in the ham and leave it only long
enough to be heated through. Serve on a hot dish.

IRISH STEW.

Take about two pounds of chops from a loin of mutton, place
them in a stew-pan with alternate layers of sliced potatoes and
layers of chops, and three small onions, and pour in a pint and
a half of cold water ; cover the stew-pan closely, and let it stew
gently until the potatoes are ready to mash, and the greater part
of the gravy is absorbed ; then place it in a dish, and serve it
very hot.

GRAVY FOR A ROAST FOWL.

Boil the neck of the fowl, after having cut it small, in half A
pint of water, with a seasoning of spice or herbs ; let it stew
very softly for an hour and a half. When the bird is just ready
for table, take the gravy from the dripping-pan and drain off the
fat; strain the liquor from the neck into it, mixing them
smoothly ; pass the gravy again through the strainer, heat it,
add seasoning if necessary, and take it hot to table.

MINCEMEAT.

Take seven pounds of currants, well picked and cleaned ; of
finely-chopped beef suet, the lean of a sirloin of beef minced raw,
and finely-chopped apples Kentish golden pippins each three
and a half pounds ; citron, lemon peel, and orange peel, cut fine,
each half a pound ; fine moist sugar, two pounds ; mixed spice,
an ounce ; the rind of four lemons and four Seville oranges ; mix
well, and put in a deep pan. Mix a bottle of brandy and white
wine, and the juice of the lemons and oranges that have been
grated, together in a basin ; pour half over, and press down tight
with the hand, then add the other half and cover closely. Some
families make this one year so as to use it the next. Of course,
the ingredients may be halved or quartered according to the
quantity required.

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TO PRESERVE BUTTER.

Melt it in an earthen vessel, surrounded with warm water.
Skim the butter until clear, and pour the pure portion off into
pots, which should be filled to the top and closely covered. A
little salt may be added before pouring, and should be stirred
in, afterwards allowing the butter to clear. Or mix two ounces
of salt with one ounce each of saltpetre and white sugar. Add
one ounce of this mixture, in fine powder, to each pound of but-
ter, working it well in. The butter must not be used for a
month, and the pots containing it must be filled to the brim.

BLACKBERRY JAM.

Gather the fruit in dry weather ; allow half a pound of good
brown sugar to every pound of fruit ; boil the whole together
gently for an hour, or till the blackberries are soft, stirring and
mashing them well. Preserve it like any other jam, and it will
be found very useful in families, particularly for children. It
may be spread on bread instead of butter ; and even when the
blackberries are bought, it is cheaper than butter. In the coun-
try every family should preserve at least half a peck of black-
berries.

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CHICKEN WITH OYSTERS Stuff a fat young chicken with oysters, add
two ounces of butter, salt, pepper, and a little mace to taste. Truss carefully and place
in a tin pail with a tight cover. Stand the pail in a bath of boiling water ; boil an hour
or longer. When tender, lay the fowl on a dish and pour the gravy into a saucepan.
To this add more oysters, two hard-boiled eggs, sliced, a grating of nutmeg, salt and
pepper to taste, a cupful of cream and some thickening. Bring to a boil and pour over
the chicken.

SPANISH PIE Take one pint of cold chicken, duck, or any game. Cut it into
flakes and place it in a pudding-dish which has been lined with a thin crust. On the
layer of meat place a layer of sweet red peppers ( seeds removed ) cut in slices ; next, a
layer of thinly sliced bologna sausage, and so on until the dish is full. Over this pour a
glass of claret into which has been rubbed two tablespoonfuls of flour. Cover with a
thin crust of pastry, and bake. ^