Motor Hamper

For the Motor Hamper

Beef Galantine

Mince cold roast or boiled beef
rather fine. Season with 1 teasp. of
grated onion, 1 of minced parsley, salt,
pepper, and paprika, and add a peeled
tomato chopped rather fine. Add 1
tbsp. of gelatine soaked in 1/2 cup of
cold water and melted in 1/2 cup of
beef stock, turn into a mould and stir
until it begins to harden, then place
on ice until it is set. This may be put
in round baking-powder cans or in a
small pan. Tomato catsup or chilli
sauce may be used in the place of the
fresh tomato if desired. Wrap in
cloth wet in cold water, and then in
thick paper.

Beefsteak and Ham Pie
Line a shallow baking dish or tin
basin with a thin layer of minced ham,
mixed with half the amount of tomato
sauce, highly seasoned. Add thin
strips of cold broiled beefsteak, minced
parsley and a few chopped fresh mushrooms,
if at hand, and put an inverted
custard cup in the centre, or make a
hole in the crust and insert a funnel of
thick, buttered paper. Cover with a
rich baking-powder biscuit crust, prick
it with a fork, brush over with slightly
beaten egg white mixed with milk, and
bake. When done remove funnel and
pour in a cup of strong stock, to which
1 tbsp. of softened gelatine has been
added.

Calfs-Liver Terrapin, Hot
Cut boiled or sauted liver in dice.
To 2 cups of the liver add 1 cup of
fresh mushroom slices and 2 hardboiled
eggs chopped, or cut in slices.
Add 1 cup of rich cream sauce and
season with either Worcestershire,
tabasco and mustard, or with a very
little nutmeg, and 2 or 3 tbsps. of Madeira
wine. Turn into a very hot
vacuum jar, cork well, and place in the
motor hamper. These thermos vacuum
jars are made purposely for hot
mixtures, as they are cylinder shape
with a cork the same size of the jar.
The cream sauce is 2 tbsps. of butter,
2 of flour, 1 cup of cream, and salt and
pepper.
Cheese Cutlets

Scald 1 cup of rich milk, add 3 tbsps.
each of flour and corn-starch softened
in 1/2 cup of cold milk and cook until
it thickens, add 3/4 cup of grated
cheese, 1/4 teasp. salt, 1/2 teasp. each
of paprika and mustard, 2 tbsps. of
butter, and 2 beaten egg yolks. Turn
into a shallow pan about 1/2an inch
thick. When very cold (place in the
refrigerator for several hours) cut into
cutlet or bar shape, roll in fine, drytoasted
bread-crumbs, then in slightly
beaten egg and in crumbs again, and
let cool again. Fry in deep fat. When
cold wrap each one in waxed paper
and pack in a box. Serve with a
salad. These are delicious fried in
olive oil.
Chicken, Cold

Cut young chickens in small pieces
as for a fricassee, if not very young,
lay them in a buttered dripping-pan,
spread with butter, dust with salt, pepper,
and paprika, cover with another
pan, and place in a hot oven for 20
minutes. Roll chicken in flour seasoned
with salt, pepper and paprika,
and saute in a cast-iron saute pan in
hot salt-pork or bacon fat, or in olive
oil. Turn often until each piece is a
golden brown. Dry on thick paper,
and when cold roll each piece in waxed
paper and pack in a tin or pasteboard
box.

Chicken Galantine

Boil a fowl, remove skin, and cut the
meat into thin slivers. Cool, remove
fat, and boil the stock until well-reduced,
with a seasoning of onion, parsley,
and celery seed. Strain and add
to 2 cups of this stock 1 tbsp. of gelatine
softened in 1/4 cup of cold water.
Pour a little of this stock when slightly
cool into a bread pan ; when nearly set
lay in some of the chicken, add more
stock and chicken until the pan is
nearly full. Hard-boiled eggs, strips
of pimento or pimolas cut in slices
may be used alternately with the
chicken. Wrap the pan in a cloth wet
in ice-water, then in a thick paper, and
place the pan in the motor hamper or
basket.
Chicken a la King, Hot

Cover J/2 cups of chicken, cut in
slivers, with a French dressing for an
hour or more and drain. Cook 1 tbsp.
of shredded green pepper in 2 tbsps.
of butter, add 3/4 cup of sliced mushrooms
and a sliced truffle. Cook a
moment and add 2 tbsps. of flour.
When boiling add 3/4 cup of milk, salt,
paprika, a dash of nutmeg, and the
chicken. Add 1 tbsp. of chopped
capers, 1/2 cup of cream mixed with a
beaten yolk and 3 tbsps. of creamed
butter. Dust with paprika, add a
few drops of lemon juice, and turn into
the very hot thermos vacuum jar.
Cork well and place in the motor hamper.
Fancy Rolls should be served with this.
Chicken Livers in Brown Sauce, Hot
Make a brown sauce (2 tbsps. butter,
3 of flour, browned together and 1
cup of rich stock, well seasoned), add
1 cup of cold cooked chicken livers and
hearts, cut in dice, 1/2 cup of sliced
mushrooms or 2 hard-boiled eggs, in
small slices, 6 stoned olives, cut in two,
salt, paprika, and 2 tbsps. of Madeira
or 1 tbsp. of any good table sauce.
Turn, very hot, into a thermos vacuum
jar which has been scalded with
very hot water, cork at once, and pack
in the motor hamper

Chicken Mousse

To 1 cup of cold boiled chicken
chopped and pounded until smooth,
add 1 tbsp. of granulated gelatine
softened in 1/4 cup of cold water and
dissolved in 1/2 cup of highly seasoned
stock. Add 1/2 cup of boiled asparagus
tips, diced celery, or a minced
truffle, and when cool add 1/2 cup of
whipped cream. Pack in a bakingpowder
box, and when serving cut in
slices.
Club Sandwich de Foie Gras

Toast white bread lightly and trim
into uniform shape. Lay leaves of
lettuce on one half of the slices, spread
with thick mayonnaise, cover with a
layer of minced ham, then with a
puree of foie gras, then with a slice of
tomato thoroughly drained. Cover
with the remainder of the toast, wrap
each one in waxed paper and pack in a
tin box. The puree of foie gras is
plain pate de foie gras softened with
cream and seasoned well with paprika.
Crab-Flakes Savory, Hot

To 1 cup of rich cream sauce add 1
tbsp. of minced green pepper and 1/2
teasp. of grated onion cooked in butter,
1/2 cup of mushrooms, sauted in
butter, and cut in slivers, and 2 tbsps.
of diced pimento. When hot add 1
cup of crab-flakes, a dash of nutmeg
and plenty of paprika. Fill a hot
vacuum jar, and pack in the motor
hamper.
Eggs in Aspic Jelly

Boil eggs , remove
shells and place them in a mould
partly filled with highly seasoned aspic
jelly to which a little Kitchen Bouquet
has been added, lay in the jelly strips
of pimento, some tarragon leaves or
watercress, and capers, and also slices
of gherkins. Fill mould with jelly and
place in the refrigerator until set.
This may be moulded in a bread pan
and each egg should be removed from
the pan with a large spoon. Serve
with a salad or with salad sandwiches.
Fish Mousse
Add to 1 cup of scalded milk 2
beaten yolks and a little salt and paprika,
return to the double boiler and
when beginning to thicken add 1 cup
of cold boiled fish flaked quite fine, add
1 tbsp. of gelatine softened in a little
cold water and 1 tbsp. of lemon-juice.
Take from fire, add salt and pepper as
needed, cool and stir in 1/2 cup of
cream whipped very stiff. Turn into
moulds garnished with capers and
slices of cucumbers marinated in
French dressing.

Ham Mousse

Cook 2 tbsps. of butter with 2 of
flour, add 1 cup of highly seasoned
chicken or white stock and 1/4 tbsp. of
gelatine softened in J4 CUP of cold
water, 1.1/2 cups of finely minced ham,
and season well with a little mustard
and cayenne. Take from the fire and
when cool add 1/2 cup of cream
whipped stiff. Turn into a cylindershaped
mould or deep bread pan, and
place on ice. Serve with sandwiches
with mayonnaise filling.

Fancy Rolls

Add 2 cups of scalded and cooled
milk to 1/2 yeast-cake dissolved in 1/4
cup of warm water, and 3 cups of flour.
Beat and let rise for an hour or more.
When light add 1/2 cup of butter
creamed with 1/4 cup of sugar, 1 teasp.
of salt, and the beaten whites of 2 eggs.
Add flour to knead, keeping dough
as soft as possible, and knead until
smooth. Let rise until double in bulk,
roll quite thin, fold in three layers, cut
in strips, pull out these strips and
twist them, lay them in buttered pans,
and when light again brush lightly
with butter and when nearly baked
glaze with slightly beaten egg-white
and return to the oven until a light
brown.
Lamb Chops, Cold
Have spring lamb chops neatly
trimmed, leaving an inch or two of
bone. Sprinkle them with a French
dressing in which a little parsley and
onion have been soaking, dust well
with salt and paprika and let them
stand 24 hours. Broil them and when
cold put a paper frill on each bone
and wrap them separately in waxed
paper.

Lobster Creole, Hot
Cook in 2 tbsps. of butter 1/2 of a
small green pepper, minced, a peeled
and chopped small tomato, and 1
slice of onion, minced. Add 1 tbsp.
of flour and 1 cup of chicken stock in
which the lobster shell has been simmered
an hour. Add 2 cups of lobster
cut in dice, season with tabasco,
salt, and paprika, and turn into the
hot thermos vacuum jar. Canned
lobster may be used and stock made
with a beef-extract tablet.
Lobster and Egg Newburgh, Hot

This is an imitation Newburgh, as no
wine is used. Cook 2 tbsps. of butter
with 1 teasp. of flour, add the mashed
yolks of 2 hard-boiled eggs, 1/2 teasp.
each of mustard and salt and a dash
each of cayenne and nutmeg. Add %
cup of cream, 2 cups of diced lobster
meat and the chopped egg-whites.
When boiling add 1 beaten yolk mixed
with 1/4 cup f cream, take from fire,
add 1 teasp. of tarragon vinegar, and
turn at once into the hot thermos
vacuum jar.
Lobster and Egg Newburgh, Hot
This is an imitation Newburgh, as no
wine is used. Cook 2 tbsps. of butter
with 1 teasp. of flour, add the mashed
yolks of 2 hard-boiled eggs, 1/2 teasp.
each of mustard and salt and a dash
each of cayenne and nutmeg. Add 3/4
cup of cream, 2 cups of diced lobster
meat and the chopped egg-whites.
When boiling add 1 beaten yolk mixed
with 1/4 cup of cream, take from fire,
add 1 teasp. of tarragon vinegar, and
turn at once into the hot thermos
vacuum jar.
Lobster and Egg Newburgh, Hot

This is an imitation Newburgh, as no
wine is used. Cook 2 tbsps. of butter
with 1 teasp. of flour, add the mashed
yolks of 2 hard-boiled eggs, 1/4 teasp.
each of mustard and salt and a dash
each of cayenne and nutmeg. Add 3/4
cup of cream, 2 cups of diced lobster
meat and the chopped egg-whites.
When boiling add 1 beaten yolk mixed
with 1/4 cup f cream, take from fire,
add 1 teasp. of tarragon vinegar, and
turn at once into the hot thermos
vacuum jar.

Little Meat Pies
Line large, deep patty tins with rich
pastry, cut the remainder of the dough
into rounds to fit the tins and cut a
slit in the centre of each. Fill the pies
with diced cooked chicken, lamb, or
veal, adding a very little diced ham or
broiled bacon, if at hand, pour in
strong, highly seasoned stock, add a
little minced parsley and grated onion,
wet edges of the pastry in cold water
and press on the covers. Bake in a
hot oven. Just before taking from
the oven brush with slightly beaten
egg-white to glaze them. When cold,
remove from the tins and pack each
one in waxed paper and lay them in a
box.
Oysters a la King, Hot

Dip 1 pt. of oysters, one by one,
into a bowl of cold water, heat this
water and strain through cheese-cloth.
Add the oysters to this liquor and
cook until the oysters are parboiled.
Strain the liquor again, reserving1/2
cup of it. Cook 2 tbsps. of butter and
2 of flour, add the 1/2 cup of liquor, and
Yz cup of cream. Add 1/2 cup of mushrooms
sauted in butter and cut in
slivers, 1/4 cup of diced celery cooked
until tender, 1 tbsp. of green pepper
parboiled and minced, and season with
salt, pepper, a tbsp. of brandy, and 1/2
teasp. of any good table sauce. Turn
into the hot thermos vacuum jar.

Rolls Filled with Salad

Cut a piece from the bottom of long
dinner rolls, scoop out the inside, fill
with salad (anything mixed with mayonnaise),
touch the edges of the piece
taken out with white of egg and replace
it in the roll. Wrap each one
separately in waxed paper and serve
with any of the hot things given in this
book.

Salmon Mould
Flake 2 cups of boiled salmon, or
use canned salmon, rinsing it in hot
and then in cold water. Cook in a
double boiler 2 tbsps. of butter, 1 of
sugar, 1 of flour, 1 teasp. of mustard,
1/2 teasp. of salt, and a little cayenne
or paprika. Add 3/4 cup of rich milk
and when thick, take from fire and add
2 tbsps. of vinegar in which minced
onion, parsley, and chilli pepper have
been soaked. Add 1 tbsp. of gelatine
softened in 2 tbsps. of cold water and
turn into a baking-powder can or
small bread-pan. When cold, wrap
in a cloth wet in ice-water and then
in a thick paper. Serve with sandwiches
or with salad rolls.

Veal Curry, Hot

Cook 2 tbsps. of butter with 1/2
teasp. of minced onion until brown,
add 2 tbsps. of browned flour, 1 teasp.
of curry-powder dissolved in 1 cup of
cream and veal gravy, half of each,
add 1 tbsp. of grated cocoanut or
blanched almonds, and season well
with salt and cayenne. Add 2 cups
of cooked veal cut in dice. Turn into
the hot thermos vacuum jar and place
in the motor hamper.

 

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