the rice cups with this cream mixture, put over a covering of rice, stand
the cups in a pan of boiling water, and bake in a moderate oven for twenty
to twenty-five minutes. Turn these carefully on a heated dish, pour
around cream sauce and serve. They may be garnished with green peas,
mushrooms or truffles. While this is an exceedingly economical dish it is
at the same time an elegant one.


Indian Hash

Chop fine sufficient cold-roasted duck, chicken, or turkey to make one
pint. Cut a good-sized onion into very thin slices. Pare, core, and chop
fine one apple. Put two tablespoonfuls of butter in a saucepan, add the
apple and the onion; toss until brown, then add not more than an eighth of
a teaspoonful of powdered mace, a half teaspoonful of salt, a teaspoonful
of curry powder, a tablespoonful of flour, a teaspoonful of sugar; mix and
add a half pint of stock or water; now add the meat, stir constantly until
smoking hot, then stand over hot water, covering closely for twenty
minutes. Add two tablespoonfuls of lemon juice and serve in a border of
rice.


Mock Terrapin or a la Newburg

Pieces of cold-roasted chicken, turkey or duck may be used for making
terrapin or a la Newburg. Cut the meat into pieces of fairly good size;
measure, and to each pint of this allow a half pint of sauce; rub together
two tablespoonfuls of butter and one of flour. Rub to a smooth paste the
hard boiled yolks of three eggs; add to the butter and flour a gill and a
half (three-quarters of a cup) of milk; stir until smoking hot. Do not