The Boston cooking-school cook book

seasonings to taste. Serve, as soon as cheese has melted, on Graham Toast. English Monkey 1 cup stale bread crumbs 1 cup milk 1 tablespoon butter ½ cup soft mild cheese, cut in small pieces 1 egg ½ teaspoon salt Few grains cayenne Soak bread crumbs fifteen minutes in milk. Melt butter, add cheese, and when cheese has melted, add soaked crumbs, egg slightly beaten, and seasonings. Cook three minutes, and pour over toasted crackers which have been spread sparingly with butter. Breaded Tongue with Tomato Sauce Cut cold boiled corned tongue in slices one-third inch thick. Sprinkle with salt and pepper, dip in egg and crumbs, and sauté in butter. Serve with Tomato Sauce I. Scotch Woodcock 4 “hard-boiled” eggs 3 tablespoons butter 1½ tablespoons flour 1 cup milk ¼ teaspoon salt Few grains cayenne Anchovy essence Make a thin white sauce of butter, flour, milk, and seasonings; add eggs finely chopped, and season with Anchovy essence. Serve same as Welsh Rarebit I. Shredded Ham with Currant Jelly Sauce ½ tablespoon butter ⅓ cup currant jelly Few grains cayenne ¼ cup Sherry wine 1 cup cold cooked ham, cut in small strips Put butter and currant jelly into the chafing-dish. As soon as melted, add cayenne, wine, and ham; simmer five minutes. Venison Cutlets with Apples Wipe, core, and cut four apples in one-fourth inch slices. Sprinkle with powdered sugar, and add one-third cup Port wine; cover, and let stand thirty minutes. Drain, and sauté in butter. Cut a slice of venison one-half inch thick in cutlets. Sprinkle with salt and pepper, and cook three or four minutes in a hot chafing-dish, using just enough butter to prevent sticking. Remove from dish; then melt three tablespoons butter, add wine drained from apples, and twelve candied cherries cut in halves. Reheat cutlets in sauce, and serve with apples. Mutton with Currant Jelly Sauce 2 tablespoons butter 2 tablespoons flour ¼ teaspoon salt Few grains pepper 1 cup Brown Stock ⅓ cup currant jelly 1½ tablespoons Sherry wine 6 slices cold cooked mutton Brown the butter, add flour, seasonings, and stock,