While the clams and dressing are being prepared, the rice is cooked with the bouillon to a thick mush. A baking dish or casserole is buttered and filled with layers of rice alternating with layers of clams, rice for the top layer. The prepared gravy or dressing is then poured on, cheese strewn over, 1 tablespoonful of hot butter dripped on and then baked in the oven for 20 minutes. This dish may also be made of fresh oysters. No. 61—SALMON STEAK. Quantity for 6 Persons. 2½–3 lbs. of salmon in 6 slices 9 tsps. of lemon juice 2 medium-sized onions 1 bunch of parsley Pepper 12 tbsps. of fine oil Salt Preparation: The steaks should be cut in 6 neat medium-sized pieces from the middle of the fish, sprinkle with salt and pepper, pour 1½ tablespoonfuls of lemon juice on each steak, the onion must be thinly sliced, and the slices put on the steaks, also the parsley; then spread 1 tablespoonful of oil on each steak and let them lie for 1½ hours; get cooking utensil very hot, then remove the onions and parsley from each slice of fish, spread another tablespoonful of oil on each and broil for 5 minutes. Serve on a hot platter and garnish with lemon slices and parsley. An olive sauce should be served with this dish. CHAPTER 9. HEAD CHEESE AND GELATINES. The various preparations of Gelatines, Aspic, Headcheese, Poultry and Fish Jellies. No. 1—HOW TO PREPARE GELATINE. 4 lbs. of pork sward or skin 4 lbs. of pig’s feet 6 qts. of water 7 whites of eggs and the shells 1 qt. of white wine Juice of 3 lemons Preparation: The pork sward and pig’s feet are cleaned well in cold water, then put in cold water and brought to boil. As soon as they begin to boil, pour this water off and cut the sward up into small pieces, chop the feet into several pieces and put on the stove with 6 qts. of cold water to boil for 7 hours. The feet may be taken out before this time if you wish to use them for a meal. The broth must boil down to 2½ qts.; this is strained through a fine sieve, set aside to cool, and all fat removed from the top. Whites of eggs, wine and lemon juice are thoroughly beaten together; the egg shells are crushed and all this put into the broth. Then put the broth over the fire once more and stir constantly until it boils. Remove at once, cover up the pot and place it in a moderate oven until the liquid is perfectly clarified. Put a clean white cloth over a pot and strain the broth through it. This must be as clear as water. Put into glass jars, seal and set them in a boiler with water at the bottom, the jars resting on a tray. Cover the kettle and boil for 1 hour. This gelatine will keep and may be used for sweet or sour gelatines. Remarks: The pig’s feet may be served with a brown sweet-sour gravy. They may be eaten cold if put in vinegar, onion slices, salt and pepper-corns for 2 days. No. 2—MEAT GELATINE FOR PATIENTS. Quantity 1½ qts. 1 lb. of beef 2½ lbs. veal cartilage Salt ¾ qt. of water 1 small carrot