Hamilton Township (part 1 of 3)

Jun 131914

' I 1HE list of culinary literature is so large that it is almost the fashion to apologize for taxing a much abused public with the burden of a new book on this subject, and unless there were good reasons for it, the publication of another book °f this character would be unwarranted. But every housekeeper knows that the only Cook Books of value are those which have been compiled by practical cooks and contain recipes that have been fully tested. Then it was felt that a good cook book would be a boon to many who last year lost the old pen-written heirloom that had served them so long.

The names attached to these recipes, together with the statement accompanying them that they were "all tried and known to be good," is the best possible assurance of their value and reliability. It is a matter of regret that many choice recipes have been unavoidably omitted for lack °f space, and others on account of their similarity to those already received.

The compilers express their appreciation to those who contributed material for this book, and their gratitude to the merchants and business men of Hamilton whose advertisements made its publication possible.

Confident of its intrinsic value, the women of The First Methodist Episcopal Church of Hamilton commend and dedicate this book to all whose high function it is to make homes.

Pace

Remember that you invite your friends to dine with you, not primarily to supply them with good food, but for the pleasure of their society. Strive to make that pleasure mutual by bringing together people of congenial tastes.

Plan the seating of your guests before .their arrival so that you may lead them into the dining-room and assign them to their places with ease and graciousness.

Do your worrying over the preparation and serving of your dinner before and not after it is announced. The perfect hostess makes her guests feel that they are her chief interest and enjoyment, which no culinary slip of the moment can interrupt.

Don't expect your waitress to serve your meal correctly and quietly unless you have had a complete understanding with her beforehand as to your wishes.

Do not overload your table. Arrange flowers or other decorations either higher or lower than the faces of your guests; otherwise they are only barriers to social intercourse.

Don't attempt a more elaborate meal than you are equipped both to prepare and to serve. It is uncomplimentary to your guests to come up to the hour of their arrival in a state of physical exhaustion.

The rule for having the hostess served first is good. She frequently prevents embarrassment by showing to her guests how she expects certain courses to be taken to the plates.

Above all things be natural. A dinner, like a home, should reflect the innate qualities and manner of life of its host and hostess. If you are your own cook and waitress, keep to the simplicity of your every-day habits. One of the most charming and distinctive luncheons in the writer's memory was entirely prepared and served by the hostess. But she did it so naturally and with such unpretending frankness that she never for a moment lost her identity either as a lady or as a capable housewife.

Rules for setting a table are somewhat flexible, yielding to the amount of space available, but the usual form is to place the knives and soup spoon to the right of the service plate, forks and napkins to the left, butter-spreader and small spoons at the head of plate, goblet at tip of knife, bread-and-butter plate at tip of fork. Service plates should remain on table until after the fish course, and fresh ones brought on for the dessert.

J bake better and last longer than any other gas ranges j because they're the only gas ranges made that bake j entirely with heated and sterilized FRESH AIR.

Soup Stock

The shin bone or the neck make more nutritious soup than any other part of the animal. Always put meats for soup on in cold water and simmer slowly for several hours. Salt should never be added until soup is done, as it hardens the water.

Consomme or stock forms the basis of all meat soups. The best stock is made from fresh, uncooked beef, with the addition of cracked bones, which contain glutinous matter that adds strength and thickness to the soup. Boiling water only dissolves the surface of the bones, but by breaking them the gelatine which they contain may easily be dissolved.

Stock for soup is usually made from the cheaper meats, providing it is of cuts that contain the most nutriment. When making the stock, the meat should be cut into small pieces and the bones cracked and allowed to soak in cold water before heating, in order to get all the nourishment extracted. Put in a kettle that can be tightly covered, so none of the juices are evaporated, and let it simmer (never boil hard) for 2 to 3 hours. In clearing the stock, first let it cool, so that the hardened fat may be taken from the top. Then drop into it the white and shell of an egg to 1 quart of stock. Whatever flavoring is used must be added while stock is cold. Stir the stock until thoroughly heated, so the egg will do its work ; let boil 10 minutes, draw to back of stove, add 1 cup of cold water, strain through napkin wrung out of hot water. Do not boil any vegetables or cereals in the stock, as it wastes the essences, but cook separately, adding to the stock at the last.

Take a large frying pan. Put in butter and one sliced onion ; cut meat off of bones and fry until brown. Take one onion and stick cloves in it; boil all together y2 hour and simmer 5 hours. Strain well and let stand over night. Take off grease. This should be a jelly. Heat when ready to serve.

Get beef from middle of round. Wipe and cut the meat and bone into small pieces ; add water, and heat slowly ; add seasoning and simmer 5 hours. Boil down to 3 pints; strain, remove fat, season with salt and pepper, and serve.

Clear Beef Soup With Sponge Dumplings

Separate eggs and beat the whites until they stand alone. Add yolks, one at a time, beating constantly until very light. Quickly add salt, pepper, nutmeg and flour, and pour the whole mass into the gently boiling" stock. Cover closely and boil very gently for five minutes.

Rice Soup

If no celery, use one teaspoon dried celery leaves or y2 teaspoon celery seed. Cook slowly, but do not let it get too. thick. When meat is nearly done, or one hour before serving, add salt and pepper to taste. Put through a colander if preferred. Just before serving add the beaten yolk of one egg, mixing thoroughly.

Lamb Bone Soup

Cook lamb bone, potatoes, onions, and beef extract in water thoroughly and slowly, then put through a sieve. Add milk, curry powder, salt, and pepper. Reheat, and serve with toasted bread dice.

Cut up chicken into small parts, dredge with flour, fry to a good brown, drain, and put in soup pot. Cut okra in thin slices crosswise, and cut ham in small pieces. Cover with 2^2 quarts water, and simmer 2 or 3 hours. Put in with chicken, add seasoning, bay leaf, herbs, and sassafras leaves ; a few minutes before serving add oysters with their liquor. In each soup plate put a tablespoon of rice cooked dry.

Remove brains from calf's head. Wash, and set aside. Boil calf's head with spices in bag, celery and onion, in plenty of water until tender. Separate meat from bone ; strain the liquid ; grind meat, raw brains, lemon, and hard-boiled egg^s. Make good brown gravy with 2 heaping spoons of flour, butter, and some stock. Then pour all together. Heat well, and serve.

Cook calf's head, soup bone, beef, and veal until tender ; let stand over night, remove meat from bone and run through the grinder. Strain broth, add to this carrots, onions, peas, juice and grated rind of lemons, eggs chopped fine, catsup, Worcestershire sauce, nutmeg, pepper and salt, and flour browned in oven. Add to mixture and boil for one hour, stirring occasionally so it will not settle.

2 pounds lean beef, either rump or shoulder clod. Pour over same 3 quarts cold water. Let same come to boil slowly. Add at once about 3 stalks of diced celery and about 2 tomatoes. Salt and pepper to taste. Prepare vegetables as follows :

Horseradish Sauce Virginia Gumbo

Put soup bone in cold water to cook. Mix vegetables with cup of water; put bacon in skillet, and when hot add vegetables and fry all till dry. Add all to broth and boil till vegetables are thoroughly cooked. Chicken broth may be used same as other broth.

Clear Mushroom Soup

Wash y2 pound mushrooms. Finely chop stems and break caps in small pieces. Add 3 pints consomme and simmer 30 minutes. Cool and clear, using the whites and shells of two eggs.

Easy Mushroom Soup

Peel and wash mushrooms. Simmer ten minutes in a little water. Remove and cut fine, keeping the water as stock. Fix the milk as for any cream soup, using a little flour for thickening; plenty of butter, salt, and a little cayenne. Add the mushrooms and stock to the milk, and serve very hot.

Noodle Soup

Put soup in kettle half full of water. Salt, and let boil. Pare and slice 2 small potatoes, 1 turnip, 1 onion, 1 parsnip, and add to the soup. Season with pepper and a little parsley for flavoring. Fifteen minutes before serving throw in the noodles. Rice may be used instead of noodles.

1 Qgg and pinch of salt. Use all the flour that this will take up. Roll as thin as possible, and dry; then roll up and slice in narrow strips.

Lentil Soup

Soak lentils over night ; drain, cover with cold water, and bring to boil for an hour. Drain again, cover with boiling water, add j4 teaspoon soda, ham, bay leaf, onion, and carrot. Cook until lentils are tender. Remove ham, press lentils through a colander. Season with salt, pepper, and butter. Add cream or milk to give desired consistency.

Onion Soup

Remove grease from stock, add seasoning and bay leaf. Fry onion a light brown in butter. Before taking from skillet sprinkle well with cheese, then add onions to boiling stock. Serve with dry toast sprinkled with plenty of onion and cheese.

Oyster Soup Okra Tomato Soup

Put soup bone in water, boil, skim, and add salt, tomatoes, okra cut in round slices. Boil about three hours. Fifteen minutes before serving cut corn from ears and add.

Barley Soup With Marrow Dumplings

Remove the marrow from the bone and set in a cold place. Boil bone and all the finely cut vegetables for about two hours. Add barley and boil half hour longer. Cream the marrow and butter until quite smooth, add whole Qgg, salt, pepper, and grated nutmeg*. Add bread-crumbs until very dry, form quickly into small balls with the hands well floured, and boil in the soup closely covered, for five minutes. The colder the dumplings are when added to the stock, the lighter they will become when boiled. This serves eight persons, and there should be about 1 6 to 20 dumplings.

Pea Soup

Put over the fire in four quarts of water a ham bone, bones of roasted beef or mutton, two heads of celery washed and trimmed, four onions peeled, and one and one-half pounds of split- peas. Let it boil until the peas are quite soft; take out the bones and rub peas and vegetables through a sieve. Return them to the soup; add salt and pepper to taste, and boil it for one hour, skimming it when required. Spinach or green peas added when the bones are taken out improves the soup very much.

Rice Tomato Soup

iy2 quarts of stock. Add I cupful canned tomatoes. When boiling add gradually ]/2 cup rice. Boil until rice is tender, and serve with croutons.

Boil for about 20 minutes. Then strain and add a paste made of 1 tablespoon butter and 2 tablespoons flour. Add salt, pepper, and cayenne to taste. Just before serving add 1 teaspoon of sugar and J/\. teaspoon soda.

One large soup bone. Cook 4 hours the day before it is to be used. Skim off grease; soak 3 tablespoons tiny barley over night. About 2 hours before you want to serve the soup take 1 quart of tomatoes and put through colander, 1 onion size of an egg, chopped fine. Put in stock, cook il/2 hours. Add pinch of soda and sugar to suit taste if tomatoes are tart. Just before serving put in 1 pint of cream.

Heat the three liquids in separate vessels. Into a saucepan put butter and flour, stirring until thoroughly cooked together. Add the stock, then the tomato, then the milk, stirring constantly. Season with salt, 1 teaspoon sugar, and dash of cayenne pepper. At serving time add dessertspoon of whipped cream for each plate. The stock should be as rich as bouillon, which has been previously flavored to taste with celery, parsley, and onion.

Cream Of Spinach Soup

Pick the leaves from three quarts of spinach, wash thoroughly and throw into a dry kettle. Stand over the fire and stir constantly until the spinach is wilted. Cover the kettle and cook until the spinach is soft. Drain, saving the water, and rub through a sieve. Return to the water. Add 2 quarts of rich soup stock which has been seasoned with salt and pepper and flavored with bay leaf, onion and celery, and strained. - Add a little cornstarch which has been moistened in a little cold water. Cook all together for about half an hour. Rub through a sieve again, and reheat. Just before serving- add i pint of cream. Serve with croutons.

Soup Dumplings

Any ordinary stock for this soup ; add egg balls made as follows : The yolks of two hard-boiled eggs, half as much boiled potato, while hot, a teaspoon of chopped parsley; cayenne and salt to taste. Yolk of i egg raw. Mash all together. Make into balls size of cherries, flouring the hands. Drop into boiling stock five minutes before serving.

Cream Of Celery

Cut the celery into very small bits and cook until tender in salted water. Do not drain the little water that remains on the celery, which need not be more than a cup, but has the strong celery flavor. Add the milk and butter, which has had a large tablespoon of flour added to it. More flour can be added if a thicker soup is wanted. The ends and outside pieces can be used for this when the hearts are needed for some other dish.

Cream Of Carrot Soup

Wash and scrape carrots, cut into pieces, put on in boiling water enough to cover, add i teaspoon salt. Boil 30 or 40 minutes, or until tender. Drain and mash through fine strainer. Have the milk in top of double boiler, and as soon as it boils add the carrots. Put the butter and onion into small frying pan, add the flour, stir until smooth, then add 2 cups of water in which carrots were cooked, stir until smooth and creamy, and add to the milk and carrots. Strain and add the balance of the salt, pepper, and parsley. Cook three minutes.

Cream Of Peanut Soup

Take two quarts of rich soup stock which has been flavored with bay leaf, onion and celery, and strained. y2 pint of peanut butter moistened and rubbed smooth in a little of the stock. Cook the peanut butter in the stock for about 20 minutes. Strain through a fine sieve, and just before serving add one pint of cream. Serve with cubes of toasted bread.

Creamed Mushroom Soup Cream Of Tomato Soup

Put tomatoes, water, salt, pepper, sugar, parsley, and onion together, and cook 15 minutes. Strain, put back on stove; when it comes to boil, add soda, milk and butter and flour creamed. Serve with toast.

Puree Of Potato Soup

About 8 medium-sized potatoes pared and boiled well done. Strain and mash line. Put in again to boil in cold water. Add 1 large spoon of flour browned with butter. Add gravy from roast or chicken, and little onion if desired.

Mock Bisque Soup

Stew tomatoes until soft enough to strain easily, and add soda to the tomatoes when ready to blend the two mixtures together. Heat the milk in the double boiler, and blend in the cornstarch, making white sauce. Beat in the butter. Then add the soda to the tomatoes, and when effervescence ceases add tomato mixture to the white sauce. Strain and serve.

Fish

There is an art in knowing how to fry fish properly. Perhaps there is no other method of cooking fish which is more commonly used, and no other which is more generally abused. The secret of good frying lies in having the lard heated just to the proper point. If the fish is placed in boiling lard, it is liable to burn quickly without being cooked through. If placed in well-heated lard, it absorbs the lard and is delicate and tender, and there is no tax upon the digestive organs. Always have sufficient lard in the pan to fry all the fish you wish to cook. Never add a lump of cold lard to the heated substance. This checks the cooking of the fish and spoils the taste. Boiling lard is perfectly still until it begins to smoke, then it isi in danger of burning and must be removed from the fire. Toi test the lard, drop in a piece of bread. If it begins to color, the lard is ready for frying. Remove the fish, when done, with a skimmer. Never use butter to fry fish, as it burns quickly.

Take slices of red snapper or small fish that have been properly cleaned. Dip them in milk, then wipe dry and rub with salt and pepper. Roll well in dry flour and drop in the hot lard by the above rule for frying. Serve on a bed of parsley or lettuce leaves hot.

Baked Fish

Clean, wipe, and dry fish. Rub over with salt, butter, pepper, and a little flour. Rip fish open, and stuff. Put narrow strips of bacon in bottom of pan, place the fish on top, and bake in a hot oven without water, basting frequently.

Moisten I cup of soft bread crumbs with 1/3 cup of melted butter. Season lightly with salt and pepper. Stuff fish with this. When fish is done, serve with a cream sauce, with finely chopped hard-boiled egg added.

Boiled Fish Fish Pie

Carefully pick fish from the bones; make a sauce as follows: Broil the bones in a small quantity of water. When cold, mix a gill of the liquor with the flour. Stir over the fire until it thickens. Add the butter, keep stirring until well mixed in. Take sauce off the fire, mix in the egg well beaten. The essence of anchovy, lemon juice, salt, and paprika. The sauce should be thick. Care should be taken in stirring over fire to keep from burning. Mix the picked fish with the sauce, put a layer of wellseasoned mashed potatoes in a buttered baking dish, then all of the fish. Over this another layer of mashed potatoes. Smooth over and bake in a moderate oven 20 minutes. Serve hot in a baking dish.

Deviled Fish

Free the fish from skin and bones, and lightly separate into flakes. Add salt, pepper, parsley, and hard-boiled eggs chopped fine. Butter ramekins or small cups. Nearly fill with the mixture, and pour over it the raw eggs well beaten mto the milk. Sprinkle with buttered bread crumbs and bake in a moderate oven 15 minutes.

Scalloped Mackerel With Tomato

Freshen the mackerel by soaking in water to cover well, laying the fish flesh-side down on a rack in the pan. Soak from 18 to 24 hours, according to taste. Cook tomatoes, bay leaf, mace, onion, cloves, 20 minutes. Add soda, and strain. Cook the cornstarch and butter, gradually add the strained tomato pulp, and cook until it thickens. Pick mackerel into bits, carefully removing bones and skin. Put in a baking dish well buttered a layer of crumbs, a thin layer of fish ; continue until the fish is used up. Then pour over the tomato mixture. Finish with a layer of crumbs and bits of butter, and bake.

Spanish Mackerel, Broiled

Split the mackerel down the middle of the back if the fish is large. If small, broil whole. Season with pepper and salt, and rub with a little sweet oil. Put fish in a double broiler; see that it is cooked well on both sides. Place on a hot dish, butter the fish nicely, and squeeze the juice of a lemon over it. Garnish with parsley and slices of lemon, and serve with a la maitre d'hotel.

Put the butter and flour in sauce pan ; let them blend without burning. Mix well over a slow fire and add the consomme. Add the lemon juice and parsley; let all boil 15 minutes. When it reaches this point, take ofT the stove and add the well-beaten yolk of an egg, and stir well. Never add the egg- to the sauce while it is cooking, or it will curdle at once and ruin the sauce. This sauce can be served with any kind of broiled or baked fish.

Baked Red Snapper Or White Fish

Select a nice fish, clean thoroughly, and make a dressing by taking 1 large onion, a few sprigs of parsley chopped fine, mix with a cup of stale bread crumbs. Season well with salt, pepper, and bay leaf. Put a large spoonful of butter in a skillet, frying the onion a light brown. Add the other ingredients. Then rub the fish inside and out with salt and pepper. StufY the fish; sew up with a soft string; place in the pan. Put small lumps of butter over it, put pint of water in the pan, cover the pan while baking, and bake il/2 hours. Serve on a hot dish. You can serve with sauce or not, to taste.

Fried Frog Legs

Scald the frog legs about 3 minutes in boiling water and lemon juice and salt. Take out of the water and dry with a clean towel. Season with salt and pepper, and dip in a batter made of 2 eggs and sifted bread crumbs. Pat the frogs well, and drop into boiling lard and fry a golden brown. Take from the lard, place upon heated brown paper, then in a folded napkin on a hot dish. Garnish with parsley, radishes, and slices of lemon.

Broiled Frog Legs

Put frog legs in hot water and lemon juice for 3 minutes; then wipe dry, mix well a little salt, pepper, olive oil or butter. Rub the frog legs thoroughly, rolling them over and over. Broil in a double broiler, turning frequently to prevent scorching. When done, place on tender lettuce leaves, pour melted butter over frog legs, with finely chopped parsley. Garnish with lemons and parsley.

Fish Chowder

Cut the fish fine. Fry onion in salt pork, washed, and cut very fine. Add the garlic, parsley, thyme, bay leaf, cayenne, and pepper. Let simmer for 10 minutes. Pour over this the quart of boiling water. Add the fish and the tomatoes and the potatoes. Season to taste. Cover the pan, let the contents simmer for y2 hour; add the milk, if desired. Place oyster crackers in a bowl and pour chowder over them, and serve hot at once.

Tenderloin Trout

Cut fish into fillets or square pieces. Dip in milk that has been freely salted and peppered. Wipe dry, roll in flour, drop into well-heated lard, so that the fillets will swim, and fry a golden brown. When done, drain on brown paper and serve on a bed of fried parsley, with garnishes of parsley and sliced lemon. Serve a sauce of tomato or sauce of a la tartare.

Planked Shad

heated, skin side down. Put in the oven or under the flame of the gas for twenty to thirty minutes. Season, and send to table on plank ; garnish with radish roses, parsley, and quarters of lemon.

Shad Roe

Parboil roe in salted water for 5 or 10 minutes, and drain. Then season, roll in egg and cracker crumbs, and fry ; or can be mashed, seasoned, adding a few crumbs, a beaten egg to hold together, formed in small balls, rolled in egg and crumbs., and fried, and sent to table on plank with shad.

Jerusalem Fish Balls

Get a fish that will bone easily (a white fish is good) ; remove head, tail, and bones ; put these in kettle with 1 quart of cold water, add the garlic mashed, bay leaf, onion, cloves, and mace; cover and let simmer gently 1 hour. While this is cooking, chop the uncooked fish ver}' fine, put in a bowl, add 24 almonds blanched and chopped, 1 mashed clove of garlic, 1 level teaspoon of salt, 1 saltspoon of white pepper, ^2 saltspoon of ground mace; mix well, form into balls size of English walnut, put strained stock over fire in a sauce pan ; when it reaches the boiling point drop in the balls, draw to one side of fire, cover, and let cook gently 20 minutes. Lift them out with a skimmer and stand at once in a cool place. Beat three eggs until creamy, and stand over hot water and add gradually the boiling stock, which should measure about 24 pint. When the mixture is like jelly, remove, strain through a fine sieve, and cool quickly. At serving time add juice of 2 lemons, 1 tablespoon tarragon vinegar. Garnish dish with tiny hearts of lettuce, quarters of lemon, and parsley ; roll balls in sauce, and pile pyramid fashion in center. Send the remaining sauce to the table in sauce boat.

Lobster A La Newburg Lobster Farce

Boil lobster 25 minutes. Pick meat from shells and cut in pieces (1 can of Japanese crab meat is equal to 1 lobster). Melt the butter and stir in flour until yellow, not brown. Then add the cream ; salt and pepper to taste. Boil this until thick, stirring all the time. Remove from the fire, add lobster or crab meat, and put on ice for 2 or 3 hours. Butter ramekins before putting in the lobster. Fill, and sprinkle with bread or cracker crumbs, and small lumps of butter over them, and bake until brown (about 20 minutes) in a warm oven. Serve hot. One can serves about 8 persons.

Escalloped Crab Meat

Melt butter, add flour and cornstarch, and stir until well blended; then pour on gradually the chicken stock; let boil 3 minutes. Add gradually the milk while stirring constantly, and again bring to boiling point and add yolks of eggs. Cover bottom of baking dish with crab meat, pour over the sauce, and sprinkle with cheese, grated. Run under flame of gas oven to melt cheese and brown top.

Free crab meat from bones. Grind the onions fine; also the hard-boiled eggs. Mix together. Then add sauce made of butter and flour mixed together, add pint of milk, cook, and season with the Worcestershire sauce, nutmeg, red pepper, salt and pepper and lemon juice. Mix thoroughly; brush over with beaten egg after filling shells. Cover with bread crumbs ; lastly baste with melted butter and put in the oven to brown.

Take crab meat and pick over carefully, as the delicacy will be marred if the minute pieces of shell are not removed. Prepare the cream sauce by rubbing the butter and flour together, and add the milk. Let bubble a moment. Chop the eggs and add to the crab meat with onion juice, salt, and a generous supply of red pepper; also the Worcestershire sauce. Then add the rolled crackers and enough cream sauce to make a moist mixture. Do not put into the shells until almost ready to bake, as they may impart a musty flavor. The shells must be thoroughly cleaned and dried before using. Fill, cover with crumbs, dot with butter, and bake 15 minutes.

Turn the liquor off of salmon, take out bones, and mince the fish fine. Stir ingredients in well. Bake in a dish set in a pan of water about ^ hour. Pour over a cream sauce containing the chopped whites of eggs, and grate the yolks of the eggs over, the last thing. This is also very nice served cold, without sauce.

Mix together as for veal loaf. Place in the pan set inside of another pan of hot water, and bake Y\ °f an hour. When done, turn out on a platter and pour over the following:

Creamed Salmon And Peas

To 1 can of salmon (boned) add ]/2 can of peas, make a white sauce of 1 pint of milk and cream thickened with 3 tablespoons of flour, 1 tablespoon of butter, dash of red pepper, pinch of salt, and a little minced parsley. Put in a buttered baking dish a layer of fish, a sprinkle of peas, and a layer of bread crumbs. Cover with sauce, and repeat until dish is filled. Cover the top with bread crumbs and melted butter, and bake until brown. This makes a nice fish course for luncheon ; also nice to serve with Saratoga potatoes.

Salmon Timbales

Mince the salmon fine. Cook the crumbs and milk until thick; then cool. Add to salmon. Then add the beaten yolks. Season to taste ; lastly add the beaten whites. Fill buttered molds 2/3 full, and steam 30 minutes.

Mix thoroughly the salmon, salt, pepper, parsley, and lemon juice. Rub butter and flour and cream together until smooth; then cook until very thick. Stir this into the salmon. When cold, mold into croquettes, roll in beaten tgg, then in bread crumbs, and fry in hot fat.

Pour hot water over salmon to remove as much of oil as possible, drain, and separate into flakes. Add lemon juice, salt, pepper, cayenne, parsley, and onion juice and white sauce; cool, shape, and dip in crumbs, egg and crumb ag'ain, fry in deep fat.

Finnan-Haddie Croquettes

Soak finnan-haddie in equal parts of milk and water to cover 1 hour, then put in oven for 30 minutes ; drain fish and separate into* flakes. Cook the onion, red and green pepper in the butter five minutes, add flour and milk and seasoning; then add fish flakes, cool, shape, dip in crumbs, egg and crumbs, and fry in deep fat.

Sardine Balls

Free sardines from skins, tails, and bones; mash fine, add bread crumbs, salt, onion juice, and tobasco or cayenne. Mix thoroughly and add egg; form into balls size of walnut, roll in crumbs, and fry in deep fat,

Creamed Sardines Codfish Balls

Wash the fish in cold water and break into small pieces. Wash and pare the potatoes, and cut in fair-sized pieces. Cook fish and potatoes together in boiling water until the potatoes are soft. Drain and shape over the fire until dry. Mash with a fork and add the beaten egg, butter, pepper, and more salt if needed. Beat until light. Take up the mixture by spoons full, mold slightly, and slip them into the hot fat. Fry until brown, and drain on soft paper.

Creamed Codfish

Soak fish over night. In the morning tear the fish into flakes ; do not cut it. Cover with fresh water and bring to a boil. Do not boil it. This is important, as boiling toughens cod unless potatoes are with it. Drain fish and cook I minute in a rich cream sauce made as follows:

Melt butter, flour, and stir until there are no lumps. Add gradually the hot milk, stirring all the time. Season with the salt and pepper, and cook until it thickens. If you want it still nicer, pour it on to the egg well beaten just before adding the fish. Some serve creamed fish on buttered toast. You may omit the soaking over night ; simply cover it with cold water and bring to a boil after washing the salt off, in which case omit the salt in the creamed sauce.

Deviled Halibut

Make sauce of butter, flour, and milk, adding yolks of boiled eggs mashed fine, parsley ; then add flaked fish to it, stirring carefully not to break the fish flakes. Dish in ramekins, dust lightly with bread crumbs, and brown quickly in hot oven.

Baked Halibut

Soak 4 lbs. halibut steak in salted water about an hour. Drain, rub with salt and pepper, and lay in roaster, in which 2 tablespoons of shortening have been melted ; on top lay a slice or two of onion, 3 tablespoons of tomato juice, and juice of 1 lemon. Add 1 pint of boiling water and bake about an hour. Remove the fish and thicken the sauce with moistened flour. It usually takes 2 tablespoons of flour.

Break up the fish left from the first meal into a baking dish and cover with the sauce ; bake it again next day, and it is better than the first time it is cooked.

Halibut Timbales

beaten until stiff, then beaten whites of eggs. Turn into small, slightly buttered molds, put in a pan half surrounded with hot water. Cover with buttered paper, and bake twenty minutes in a moderate oven. Remove from molds, arrange on a hot serving dish. Pour around white sauce.

Put butter in saucepan, stir until melted and bubbling; add flour mixed with seasoning, and stir until thoroughly blended. Pour on gradually the milk, adding- about one-third at a time, stirring until well mixed, then beating until smooth and glossy. Garnish with parsley.

Three or 4 lbs. of halibut. Dip the dark skin in boiling water and scrape clean. Rub well with salt and pepper. Put in a pan and pour milk over until V2 inch deep. Bake about 1 hour, basting with the milk. Serve with a plain, drawn butteregg sauce or cream sauce.

Put 4 tablespoonfuls butter in sauce pan, and when it begins to brown add 2 tablespoonfuls; of flour, and stir until it is well browned. Draw to a cooler place on stove, and slowly add 2 cupfuls of brown stock, stirring constantly; add ]/2 teaspoonful salt and cayenne, and let simmer for ten minutes. In another sauce pan boil 4 tablespoonfuls vinegar, 1 tablespoon chopped onion, and 1 teaspoonful sugar rapidly for five minutes; then add it to the sauce, and at the same time add 2 tablespoonfuls of chopped pickle and, if desired, 1 tablespoonful capers. Stir well and let cook for two minutes to heat the pickle. If sauce becomes too thick, dilute with a little water.

Minced pickles, shallots, olives, capers; a spoonful each of onion juice, lemon juice, and caper vinegar, mixed into a butter or Madeira sauce; then season and bring- to a boil.

Cucumber Sauce For Fish

juice, and vinegar. Mix and stir in just at serving time the whipped cream. This is used as a filling in small individual molds of plain, clean gelatine, and flavored and seasoned with chicken or veal stock, or in the center of a fish timbale that has been shaped in a ring mold.

Tomato Sauce

Put the yolks of the eggs, lemon juice, and a small quantity of the butter in a sauce pan set in another sauce pan of hot water. Do not let the water in the lower pan boil. Stir this until it thickens, then add more butter, and keep on until all of the butter is worked in. If it gets too hot it will curdle. After removing from the stove, add 3 tablespoons of whipped cream. This improves the sauce. Serve with all kinds of fish, cauliflower, artichokes, and asparagus.

Rub the butter to a cream in a small bowl with a spoon. Add yolks, one at a time, and beat well ; then add lemon juice, salt, and paprika. About five minutes before serving add boiling water and place bowl in sauce pan of boiling water, and stir rapidly until it thickens like boiled custard.

Oysters must be fresh and fat to be good. They are in season from September to May. The small ones, such as are sold by the quart, are good for soups, to escallop, and to cook generally. The large ones are for frying and grilling. The shell oysters are served raw or baked.

Roast Oysters In The Shell

Wash the oysters thoroughly with a brush. Place with the upper or deep shell down, to catch the juice, over or on live coals. When they open their shells, remove the shallow one, being careful to save all the juice in the other.

Place them, shells and all, on a hot platter, and send to the table hot, to be seasoned by each person with butter, salt, and pepper to taste. If the oysters are fine, this is a most excellent way to serve them.

Another method of serving is to place the roasted oysters, shell and all, on either hot plates or on folded napkins, and garnish with spoonfuls of red and green peppers, crisp bits of fried bacon, a little horseradish, and slices of lemon. This is a nice way to serve them when one wishes the oysters as a single course.

Oyster Gumbo

Singe, clean, and cut as for fricassee i fowl ; put it in a baking pan, add one onion sliced, half a pint of water, and bake until tender. Wash and cut in thin slices a quart of young okra ; put it in a sauce pan, add a pint of water, and cook slowly for half hour. Lift the chicken into a soup kettle, add a quart of chicken stock or boiling water, and simmer gently for 20 minutes. Add a rounding teaspoon of salt, a level saltspoon of cayenne, and, if you like, a teaspoon of paprika. Add the okra and 50 oysters ; cover the sauce pan and cook for 5 minutes, and send at once to the table.

Oyster Stew

The larger the oysters, the more appetizing for a stew. Heat I quart of oysters in their own liquor. This brings any impurities to the surface, which must be carefully skimmed. Bring to a boil in a double boiler i quart of milk (or, better still, i pint of milk and I pint of cream), and when the oysters have cooked just long enough to have their edges curl, add them to the milk, with i teaspoon of salt and i tablespoon of butter, and serve very hot.

Oyster Cocktail Smothered Oysters

Put butter, salt, and pepper in covered sauce pan. When hot, add i pint of oysters. Cover pan tight, and shake to prevent sticking. Cook 3 minutes. Serve on toast.

Deviled Oysters

Wash and drain 50 oysters; shake them over the fire until the gills are curled. Drain, saving the liquor. Chop oysters fine. Rub together 1 tablespoon of butter and 1 of flour; add the oyster liquor and sufficient milk to make a pint ; stir until boiling; add the oysters, the yolks of 2 eggs slightly beaten, a level teaspoon of salt, a dash of red pepper, a teaspoon of lemon juice, and a tablespoon of chopped celery. Turn this in a baking dish, cover thickly with soft bread crumbs, and bake in a quick oven for about to minutes.

Take 1 pound of veal and 20 oysters. Pound the veal very fine in a mortar with a little suet, and season with a little pepper. Soak a piece of bread in oyster liquor, pound and add it to the oysters cut in pieces. Add to the veal, beat, and add an egg to bind them together. Roll into little lengths, and fry in butter a delicate brown.

Oyster Toast

Boil milk and mix with ]/2 cup rolled crackers. Add oysters, and let come to a boil. Pour over 2 large slices of toasted bread, well buttered. Serve in a warmed dish.

Oyster Croquettes

. Chop oysters and veal together, soak crackers in oyster liquor, and mix all ingredients well and season with salt and pepper as you like. Dip in egg and cracker crumbs, and fry in part butter and part lard to a light brown.

Escalloped Oysters

per and dotted with bits of butter. Repeat these layers until pan is nearly full, allowing a top layer of cracker crumbs. Spread over all enough milk to barely cover, and bake in quick oven for 20 minutes.

Panned Oysters

Have skillet smoking hot, turn in 1 quart oysters (drip them), and let cook until the edges begin to curl. Thicken with a heaping tablespoon of flour mixed with a little milk. Season with salt, pepper, and a generous amount of butter, and serve on toast.

Oyster Loaf

Take a small loaf of baker's bread, cut off the top, and scrape out crumbs. Put as many oysters as desired (about 1 pint) into stew pan with half the crumbs and y2 teaspoon salt, 1 saltspoon pepper, a little milk, good lump butter; stew together 15 minutes, or until the edges of oysters curl. Add 1 teaspoon cream. Fill loaf with this mixture, cover with crust, and set in oven to crisp. Cut in slices at table for serving.

Oysters A La Maryland

Blanch the oysters, and skim off any skum or refuse from the liquor of the oysters. Add pure cream, and boil for a short time, adding a little white wine. Thicken with a little yolk of an egg, flavoring with lemon juice, salt, cayenne pepper, and nutmeg. Put in a chafing dish. Garnish with fancy cuts of truffles around the center; serve with hot toast.

Two dozen or 1 quart of fine, solid oysters ; drain off liquor, and chop. 1 pint bread crumbs; season with salt, pepper, thyme, chopped parsley, juice and grated rind of half a lemon; 2 wellbeaten eggs.

fine. Add 4 thin slices of a garlic clove and toss through the onion. Add oysters, and stir gently until oysters are cooked. Do not cook too long. Fill oyster shells (or baking dish), sprinkle top with fine, browned bread crumbs, and bake just longenough to be real hot, but not until they are dry. To serve, place piece of butter in center of each, and garnish with parsley and slice of lemon. Serve hot.

Stuffed Oysters

Drain oysters and put bread in oyster liquor to soak (not too wet). Add a tablespoon of parsley chopped fine, the onion, thyme, and then the oysters. Put a large tablespoon of butter in a skillet, and add the oyster mixture. Cook about five minutes, stirring constantly. Use oyster shells for this dressing. Sprinkle with crumbs, and brown in the oven.

Roasted Oysters

One quart oysters. Rounds of thin bread delicately toasted. Fit rounds of bread into ordinary patty pans, and wet with a little oyster liquor. Then with a silver fork arrange on each piece of toast as many oysters as each will hold without crowding. Season with salt, paprika, and butter. Set pan in bottom of hot oven, and cover to keep in steam and flavor. When edges of oysters ruffle, in about from 8 to 10 minutes, serve very hot. Could be made in ramekins, and served in them.

Fried Oysters

None but large oysters should be used for frying. Drain them from their liquor. Dip them, one at a time, into a wellbeaten egg, then roll in cracker crumbs. Have ready in a deep skillet or stew pan enough lard (or lard and butter mixed) to

Beefsteak With Oysters

Sirloin or tenderloin steak, broiled and seasoned. One quart of oysters, liquor drained off. Put oysters in sauce pan with y2 cup of butter (less butter if you can add a few teaspoons of cream). Seasoned with salt and pepper. When this comes to a boil, pour over steak on platter and serve while hot.

Line small tins with puff paste and bake. When cold, put into each 3 or 4 oysters, and season with salt, pepper, and a little butter. Bake 10 minutes. Have ready melted butter, and pour over as you dish them up.

Scald oysters in their own liquor until the edges curl, then drain off the liquor. Mix butter and flour over Fire, and pour into it gradually 1 pint of good, rich milk, heated. Season well with salt and white pepper, and stir until it is a smooth, thick sauce. Into this put the oysters, and cook for a few minutes, and serve in patty shells.

French Oyster Pie

Butter inside of deep dish, line it with puff paste rolled out rather thick ; prepare another sheet of paste for the lid. Set in the oven and bake well. While paste is cooking prepare oysters. Put on to cook with barely enough of the liquor to prevent burning. Season with whole pepper, blades of mace, grated nutmeg, and the grated rind of a lemon and a little finely minced celery. Add x/\ pound butter, divided into bits and slightly dredged with flour.

Let oysters simmer over the fire, but do not allow them to boil. Beat the yolks of 3 eggs and stir into the oysters a 'few minutes before taking from the fire. Put into the dish lined with the paste, and put on the lid.

Meats Are Always Delicious

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In regard to meat, more than any other food, it pays the housekeeper to do her own marketing and to know at a glance not only the various cuts, but the appearance of good, wholesome meat. If the flesh of a beef is young it will have a fine grain, be of a good red. The fat should look white rather than yellow, for when that is a deep yellow the meat is seldom good.

Now let us consider the best: cuts of meat. We find the tenderest portions where the body has had little service ; the long stri^ we call the tenderloin, lying along the side of the spine ; then the porterhouse, the seven prime ribs, the thick sirloin are all cuts which are best for broiling* or roasting.

Now we come to the forequarter, which begins at the five prime ribs for roasting. Close to them lie the five chuck ribs, good for stews and small steaks. Here also is the shoulder clod; no cut in the beef has a better flavor when a pot roast is desired.

Time-Table For Cooking Meat Roast Beef

Place a line 5- or 6-pound roast in a pan ; sprinkle in the bottom of the pan salt and pepper, and a teaspoon of grated onion ; spread nice, fresh lard over roast, then dredge with flour ; then place in hot oven for about 10 minutes before turning; then sear the other side, and add to the pan about 1 gill of water ; baste with the gravy from time to time until roast is done. If desired, add dressing about a half hour before removing.

Yorkshire Pudding

Mix smooth i pint milk and 4 eggs beaten separately, 1 teaspoon salt, 2 teaspoons baking powder, 2 cups flour. Should be about the consistency of cream. Pour some of the drippings from beef roast into 2 biscuit tins ; pour half the pudding in each ; put into hot oven, sprinkle y2 cup of raisins or currants over each pan just before placing into oven. Used to accompany roast beef. (From Halifax, England.)

Roast Veal

A breast of veal with the shoulder clod is the best ; have the butcher make some pockets, fill them with dressing made of stale bread crumbs; then place in a roaster, sprinkle with salt, pepper, and a small onion, grated; also plage in the pan some bay leaves, fill the pan with boiling water, place in a hot oven, and bake from three to four hours.

English Boiled Beef Pudding

Make a rich crust and line an earthen crock or pan; then have a porterhouse steak cut in good-sized squares; place in the pan with potatoes, sliced, and season with salt, pepper, and a little onion ; do this until the pan is full, adding small squares of butter from time to time. Then pour over all a rich gravy made of water, milk, and butter; then put out on a top crust and tie over all a heavy cotton cloth ; then place in a vessel large enough so as to cover the crock with boiling water ; boil 5 hours.

Beef A La Mode

Get a thick round steak and rub both sides thoroughly with this mixture; roll and bind with twine, and let it stand over night. Next day roast for three hours in a savory roaster.

Steak En Casserole

Put i carrot and a turnip cut into strips, I tablespoon chopped celery, and a small onion sliced into the bottom of a casserole ; put 2 pounds of round steak or the rump into three nice pieces, and cook brown in a hot skillet; transfer when brown to the casserole, laying it over the vegetables ; season with salt, pepper, and chopped parsley ; pour in a pint of boiling stock; put on the lid, and place in a hot oven for 1 hour; serve in a casserole. This is a dish one finds at a French table d'hote, where the meat is always tender and delicious, and does not betray its humble origin.

Meat Souffle

Mix meat and sauce seasoned with parsley, pepper, and salt; when cool, beat in yolks of 2 eggs and fold in the beaten whites. Bake 15 to 20 minutes in a quick oven.

Flour round steak well on each side; then put it into a skillet and cover one-half of steak with a layer of sliced onions. Turn the other half of the steak over the onions, and over the whole pour a can of tomatoes. Season according to taste. Bake from 1 to 1^2 hours, according to thickness of steak.

Have a round steak cut an inch and a half thick, to about 3 pounds; pound in y2 cup of flour; season with salt and white pepper. Put in a covered roaster with some drippings and hot

58 Meatswater, to not quite cover. Have the oven as hot as possible when it is put in, so that the outside will sear quickly and prevent the escape of the juices. When the meat is half done, chop an onion fine and put in, with a cup of tomatoes and a slice of tomato for the top of the meat. Shoulder clod or a flank steak is very good prepared in this way, with a bay leaf or two in the pan.

Pot Roast

Three pounds of beef (rump preferred) and plenty of fat; put pieces of fat into pot to grease it ; flat bottomed pot is best. Put meat in and brown on both sides well from 20 to 30 minutes; turn often; add salt and pepper to taste, and a pint of water ; 1 onion may be added if one likes. Cook 3 hours, or until tender, on a slow blaze, adding a little water when needed. This stock will make delicious brown gravy by adding thickening.

Take cold meat of any kind; to 2 cups of ground meat use 1 cup of mashed potatoes, 1 egg well beaten, 2 tablespoons milk ; mix all together, make into cakes any size, add bread crumbs, and fry a light brown.

Take 2 pounds of chopped beef, 1 pound chopped pork, 1 grated onion, 3 eggs, a generous slice of dry bread (ground), sweet marjoram and parsley to taste ; mix thoroughly and make into balls. Put a kettle of water on fire with small sack of French spices ; when this boils rapidly, drop in meat balls and boil until done.

Take a large piece of butter, 2 level tablespoons flour; mix to a cream, and add to this liquid in which the meat was cooked ; put in a little chopped parsley, juice of one lemon, and yolk of 1 egg; put in meat balls and serve.

Use 3 pounds of veal ; mix in with 4 crackers rolled fine, butter the size of an egg, 1 egg, and y2 cup of milk; mix egg and milk together; 1 teaspoon black pepper, 1 tablespoon salt, a pinch of sage ; mix all together and form in a loaf ; bake 2^2 hours, basting with butter and water occasionally. Good either hot or cold.

Veal Or Beef Loaf Bavarian Steak

Flank steak, 4 onions, 1 lemon, and 1 cup catsup ; place steak in roasting pan ; salt, cover with onion slice, juice of lemon, and catsup; roast slowly for il/2 hours.

Brown Gravy With Veal

Put flour in hot fat after veal has been browned; add the other ingredients and hot water; then put veal back in, and let simmer for 45 minutes.

Old Scotch Way Of Cooking Veal

Have the steaks cut thick ; cut in pieces ready for serving ; dip in cracker crumbs well seasoned; then dip in beaten eggs, then again in the crumbs ; then fry in hot fat to brown crumbs ; then remove the meat, add a spoonful of flour in brown gravy, a cup of tomato juice, and water as needed; replace meat, cover, and bake in slow oven 1^2 hours.

Veal Croquettes

Put a good-sized lump of butter into a kettle ; when melted, put in a piece of veal, about 3 pounds ; when browned on all sides, add water, and keep boiling until well done; when cold, grind fine and add a white sauce made of 1 tablespoon butter, melted, 1 tablespoon flour and milk; cook until thick; make into small croquettes; dip in rolled cracker; fry in deep lard; add salt and pepper.

Sweetbread Croquettes

Parboil the sweetbreads and cut them in small pieces; also cut the mushrooms ; put into a saucepan the flour and batter, and when made smooth add cream ; beat them, add the sweetbreads and mushrooms, make into croquettes, and fry in hot lard.

Spring Lamb And Mint Sauce

The sauce is made from mint ; chop fine ; add 2 tablespoons of sugar to 3 of mint; 6 tablespoons of white wine vinegar or cider, heated, pouring in slowly over the mint.

Stewed Rabbit

Cover rabbit with water and l/2 cup vinegar; add salt and pepper to taste ; Yi cup catsup, i small onion, I apple, i carrot, tomatoes or i cup of canned tomatoes, I tablespoon sugar, leftover jellies, 6 cloves, and x/2 inch bacon.

Cut i rabbit into pieces, clean, and prepare as follows, letting stand over night: Rub meat with salt; place in an earthen dish with cut onions, carrots, celery root, laurel leaves and lemon peel, cloves, peppercorns, pine leaves, and cover with good vinegar, pressing down tightly together. Take out next day, add water, a little salt and pepper; put lard or butter, a tablespoonful, into a skillet with 2 tablespoons flour, 2 tablespoons fine cracker crumbs, and a little sage; brown all together; do not burn. Stir it into the meat, and boil until tender. Arrange rabbit on a platter and stir sauce over it. Serve with Germanfried potatoes.

Put rabbit in half vinegar and half water ; add bay leaves, nutmeg, 2 onions, salt, and 4 or 5 cloves. This should be left for several days.

To a tablespoon of half lard and butter add 1 tablespoon sugar; brown to a golden brown; then add a heaping tablespoon flour ; let this get good and brown ; then add some of the vinegar and beat well to get it nice and smooth; add 1 tablespoon of catsup, Worcestershire sauce; if too> stiff, add water. Fry rabbit nice and brown ; add to the dressing and simmer from 1 to 2 hours.

South American Tongue

Boil a fresh tongue slowly all day, with an onion ; then skin it, mash one can of tomatoes through a sieve ; add one onion chopped fine, a dash of paprika, or a drop of tobasco sauce; cook tongue in sauce until sauce is thick.

Boil a green tongue with 1/3 cup carrots, 1/3 cup onions, 1/3 cup celery, parsley. After the tongue is boiled, skin it. Make a sauce of % cup butter, Y\ cup flour, 2 cups of water in which the tongue was cooked. Salt and pepper and Worcestershire sauce. Pour this sauce over the cooked tongue, put in roaster, and bake until very tender.

Scalloped Ham

One tablespoon butter ; stir into this 1 tablespoon flour and enough milk to make sauce enough for this ham. Put in a buttered dish and bake until brown.

Mt. Vernon Way Of Cooking Ham

Have sufficient water boiling to cover ham ; into this put one cup of Orleans molasses, 12 whole cloves, the same of peppercorns, 1 bay leaf, 1 small onion cut into quarters ; let the ham boil slowly, as it toughens if boiled hard. If cooked in an iron vessel you can let it remain until cold before removing the skin ; but if in tin or copper, take it out immediately. Recipe was given by General Lee's granddaughter.

Baked Slice Of Ham

A thick slice of ham ; a teaspoonful mustard ; a tablespoon sugar and I cup milk ; mix sugar and mustard, and spread over both sides of the ham ; put in pan, pour over the cup of milk, and bake in a moderate oven i hour.

Take a 10- or 12-pound ham and soak in water over night; put it in a roasting pan, with a cup of water in the lower pan ; let it roast for 3 hours in a moderate oven; turn it over frequently. When the skin commences to curl, it is done; take it out and remove the skin ; turn the fat side up, sprinkle thickly with sugar and about a handful of cloves stuck into it ; return to oven and brown. Can be eaten either hot or cold.

Chops With Macaroni And Tomatoes

Boil a five-cent package of Foulds' macaroni in salt water; drain, and add a can of tomatoes ; brown 5 or 6 pork chops in butter, to which has been added half an onion chopped fine ; place the macaroni and tomatoes in a baking dish; place the chops on top, and bake in oven for 30 minutes ; the tomatoes may be strained if so desired; salt and pepper to taste.

Chicken Baked In Milk

Clean chicken and cut in pieces ; put in a baking dish and cover with a mixture of milk and half cream, pepper and salt, and bake. By the time the milk has cooked away, chicken will be tender and delicious.

Sweetbread Patties

Two pairs of sweetbreads and 1 can of mushrooms ; cut mushrooms in four pieces ; to this amount take 1 cupful of cream, Yz cup of milk; 1 teaspoon butter, and 1 of flour; roll butter and flour together ; have milk scalding hot ; season to taste. Put sweetbreads and mushrooms in oven to get hot. This will fill 18 shells if not too large.

Veal Birds

Have thin slices of veal cut from the loin ; remove all skin, fat, and bone ; pound this ; cut in pieces 2 inches by 5 ; make a dressing of fine bread crumbs, a little finely chopped salt pork or oysters ; season with salt, pepper, lemon juice. Moisten with egg and a little hot water, if needed. Spread the mixture on each slice, nearly to the edge; roll up tightly, and fasten with toothpicks ; dredge with flour and salt ; fry slowly in hot butter until brown ; then half cover with milk ; let simmer 20 minutes ; serve on points of toast.

Mock Birds

Split pork tenderloin ; then flatten by pounding with potato masher ; cut crosswise in pieces about 3 inches wide ; salt, pepper, and stuff each piece with bread dressing; fasten with toothpicks; flour, and brown in butter; cover with milk, and simmer for 3 hours.

Swedish Veal Roll

Cut the onions and bacon into small pieces, and fry until browned ; then spread this mixture over the steak, roll each steak, and pin together with toothpicks. Sear the steaks and cover with water, and cook for at least an hour. See this cooks dry before the hour is up, to make the gravy richer.

Chicken En Casserole

Joint a chicken as for stewing; brown in a skillet in hot lard ; then place in a casserole, cover with cold water, and add 2 or 3 potatoes cut in small dice, i onion, I or 2 carrots, and a stalk of celery cut in small pieces. Put on top of casserole and place in a moderate oven for 2 hours without removing the top. When chicken is tender, thicken with gravy, season, and add a can of mushrooms ; replace in oven io minutes before serving-.

Casserole Of Mutton Or Chicken, Etc

Good way to use up cold mutton : Make a stiff potato croquette mixture, shape it like a patty, double bread, and fry. Now cut out a lid, scoop out the inside, thus leaving a case, fill up with nice mince of mutton, chicken, etc. Put on the lid ; now it looks like a patty; take the potato you scooped out, form into potatoes or croquettes, and use as a garnish.

Chicken Pie

Salt. Milk enough to make a soft dough. Stew the chicken, and pick from the bones into small pieces. Thicken the gravy in which it has been cooked. Line a baking dish with the dough, fill with the chicken and gravy, cover with a layer of dough, and bake.

Chicken Cutlets

Mix well. When cold, mix into pear shapes ; then flatten in between palms of hand until l/2 inch thick ; insert in small end a piece of spaghetti il/2 inches long, to represent a bone; dip in crumbs, and tgg, and crumbs again ; fry in smoking fat and serve with mushrooms or ovsters.

Rice Dressing

Cook 1 cnp of rice in water until clone; then pour over it 1 cup of sweet milk, and let stand until it soaks in ; chop 1 onion fine and brown in butter; cook giblets until done; chop fine, salt and pepper, and mix all together ; then fry chicken or veal breast. Or, if not desired as a filling, bake same for half hour in baking- pan. Lean pork may be used in place of giblets.

Jellied Veal

Wipe the veal and put on to cook with water to cover. Tie vegetables and spice in a cloth, and put in the kettle with the meat. Cook slowly until the meat falls from the bone, adding the salt when meat is partly cooked. Strain ; reduce liquor to 1 quart by boiling with cover off, and add seasoning and lemon juice to taste.

Ornament the bottom of a mold with slices of hard-boiled eggs. Put in a very little liquor to fix the ornament. When set, add liquor to make layer )/\ inch thick. When that is set, fill the mold with the veal, placing hard-boiled egg between the meat. Pour in as much liquor as mold will hold, and put away to harden. When set, place weight in the veal to make more solid.

Jellied Chicken

Cut up 1 well-grown chicken ; cover with cold water into which put a little salt, 1 onion, and a little celery, and boil slowly until tender; remove chicken from the water and take out the bones, cutting meat into small pieces ; add 1 can of mushrooms to the meat. Dissolve 1 tablespoon of Knox gelatine in water (if weather is very warm, use 2 tablespoons in cold water and stir into the water in which the chicken was cooked) ; strain, and pour over the mushrooms and chicken; add lemon juice, grated rind of a lemon, salt, pepper, and finely chopped parsley to taste; put into a mold and set in ice, and when set firmly, turn out in a platter and garnish with lemon slices and parsley.

Capon Valentine

Roast a capon or a good-sized, tender roasting chicken a little underdone; then slice the breast and legs without separating the meat from the bones; sprinkle the open parts with moist paprika, and as the slices are folded back place thin slivers of Virginia ham or any other good brand between the cuts until brought back as nearly as possible to its original form ; then put a quart of light, cream into a casserole dish, place the capon in there, sprinkle thoroughly with bread crumbs, cover, and place in hot oven for 15 minutes, and serve hot.

Put chicken into a saucepan with very little water, and boil until the bones slip out and the gristly parts are quite soft. Take off the skin and pull the meat to pieces, mixing the darkcolored and white meat together. Skim the fat off the liquor and season with a little pepper, salt, lemon juice, and celery salt, and reduce to half a pint; then mix it with the meat. Butter a mold and decorate the bottom and sides with hard-boiled eggs cut in slices, and fancy-shaped pieces of tongue or ham. Pack the meat in tightly, put a weight on top, and let it remain in a cold place until wanted. Turn this out and garnish with parsley, lettuce leaves, celery branches, radishes, or beet-roots cut into various shapes.

Cut up two young chickens ; season with salt, black pepper, and butter about the size of an egg', stew slowly until the meat will drop from the bones; chop meat fine and add the liquor

Boil two chickens until tender; remove the skin, the bone, and chop, but not too fine; cut into pieces 3 hard-boiled eggs, with salt and pepper to taste; dissolve teaspoon of gelatine in a little of the liquor in which chickens were boiled, and mix with the chicken and the eggs. Put into a mold and press.

Potted Chicken

Cut an old chicken in pieces, as if to fry ; roll in enough flour; season with pepper and salt; pack in a casserole or any stone dish ; pour on boiling water until it shows at the sides of the dish ; cover closely, and bake 3 hours ; uncover y2 hour to brown.

Pickled Pigs' Feet

Put 1 dozen well-cleaned pigs' feet in a kettle; cover with cold water ; for each gallon allow 2 scant tablespoons salt ; boil until tender; while hot, transfer to a stone jar, putting here and there between them a large onion, sliced ; heat together 2 quarts of vinegar with 1 pint of water, 2 tablespoons of sugar, 1 tablespoon peppercorn, y2 ounce cloves, 2 bay leaves ; boil for 5 minutes; pour over feet; cover and let stand one day before using.

Mexican Sauce

Fry ham in butter with onion and pepper until brown ; then add flour and tomatoes and parsley; cook 3 minutes after boiling point is reached.

ARTIFICIAL GAS is the Safest Gas used in Domestic L Science. The time given in these recipes is for Artificial Gas. No vent pipes are necessary when it is used. No headaches. No smarting eyes. No dry throat. No wet walls and damp sleeping-rooms.

General Principle Of Cooking

As albumen coagulates at 1600 F., and as it toughens when boiled, eggs should be cooked below the boiling point to insure a tender consistency.

For two eggs allow I pint of water ; for each additional Ggg, an extra cupful. Let water come to boiling point, put in eggs, cover, and remove at once from fire. Let stand covered from 6 to 8 minutes. Remove to hot cups.

Prepare as for soft-cooked, placing saucepan on back of stove, where water will keep hot, but not boil, for 30 minutes. If plunged at once into cold water, yolks will keep their color.

Nested Eggs

Whip whites of eggs stiff, place upon toast, inserting whole yolk in center, with small piece of butter; sprinkle with salt and pepper. Bake in oven until brown.

French Omelet

Beat yolks until thick; add salt, pepper, and water. Fold in beaten whites. Butter the sides and bottom of hot omelet pan ; turn in mixture and spread evenly; cook slowly until a delicate brown underneath; place the pan on the grate of the oven to

Eggs A La Goldenrod

Cook the eggs 30 minutes. Make white sauce. Separate the yolks and whites of the eggs. Chop the whites, and add to the sauce. Arrange five slices of toast on a platter; pour sauce over it. Rub the yolks through a strainer or vegetable press over the top. Garnish with toast points and parsley.

Baked Eggs

Butter ramekin; sprinkle the bottom with bread crumbs; drop in an egg; sprinkle with bread crumbs; salt and pepper. Place bits of bacon with small pieces of butter or grated cheese on top, and bake in hot oven until egg is set. Serve immediately.

Luncheon Eggs

Break 2 eggs into an individual baking dish ; put over the top a teaspoonful each of chopped truffles, mushrooms, and tomatoes that have been sauted in a little butter. Cover with dressing made of cream and butter thickened with a little flour; sprinkle with Parmesan cheese, and paprika and salt. Put in hot oven and bake until eggs are set.

Eggs In Potato Cases

Press well-seasoned mashed potatoes into individual molds the day before they are needed. In the morning remove the molds and scoop out the centers. Brush inside and out with melted butter, and drop a raw egg into each. Sprinkle a little salt and pepper and one teaspoonful of American cheese over each egg, and add a tiny piece of butter. Bake in a moderate oven till the whites of the eggs are firm.

Spanish Scrambled Eggs

Heat iron spider, and into it pour ^4 CUP °f tomato pulp and a small lump of butter; also % of a sweet pepper, chopped fine. Break into a dish about 8 eggs. Do not beat, but pour right into hot tomato mixture, and stir all lightly until eggs are cooked, but not too dry.

Stuffed Eggs

Boil 4 eggs hard. When cold, cut a piece off the top and take out the yolk. Rub this smooth with skinned and boned sardines; salt and pepper. Allow 3 sardines to 4 eggs. Add a little butter, to make mixture smooth ; add a little parsley. Fill the eggs with the mixture. Dip them in egg and fine cracker crumbs, and fry in deep lard (light brown). Stand them upon end on some round platter, and garnish with parsley.

/lIVl iriV/l/lLi VJrlD in Domestic Science. The time given in these recipes is for Artificial Gas. No vent pipes are necessary when it is used. No headaches. No smarting eyes. No dry throat. No wet walls and damp sleeping rooms.

Time-Table For Cooking Vegetables

Wash the artichokes well, taking care that no insects remain; trim along the leaves and the bottom, and cut off the steins. Put them into boiling water in which salt and soda have been dissolved. Boil quickly in an uncovered saucepan until tender; take them out, drain for a minute or two, and serve in a napkin or with a little white sauce poured over. A tureen of melted butter should accompany them. Time, 20 to 25 minutes after the water boils.

Cream Sauce

Melt butter, stir in the flour, and then add the milk slowly. Let it boil a few minutes until perfectly blended. To be used for all creamed vegetables.

Asparagus Hollandaise

Cook asparagus in boiling salted water until soft, leaving tips out of water first 10 minutes. Drain, remove string (it is best to tie asparagus), and serve on hot dish with the Hollandaise sauce.

Put butter in a bowl, cover with cold water, and wash, using a spoon. Divide in three pieces; put one piece in a saucepan with the yolks of eggs and lemon juice. Place saucepan in a larger one containing boiling water, and stir constantly with a wire whisk until butter is melted ; then add second piece of butter, and, as it thickens, third piece. Add water, cook i minute, and season with salt and cayenne.

Slice apples rather thin, leaving the peeling and removing the core. Put heaping tablespoon lard and butter mixed into a hot skillet; put apples in, and sprinkle sugar all through them; cook until candied and a golden brown, stirring frequently to prevent burning. Nice for breakfast when serving bacon.

Soak the beans over night. Put them in enough boiling water to cover; add a piece of pickled pork. Cook with slow heat 3 hours, and serve with tomato catsup.

Bean Loaf

Melt i tablespoon butter with i tablespoon flour ; add gradually 8 cups strained tomatoes, y2 teaspoon salt, y2 teaspoon sugar, *4 teaspoon white pepper, I clove.

Bean Croquettes

Take some cold, boiled beans, mash them, and add enough bread crumbs to make them stiff enough to mold, a little chopped onion, pepper, and salt. Form into croquettes, dip into milk and flour, and fry in hot oil or crisco.

Brussels Sprouts Au Gratin

Pick and steep 2 pounds sprouts in cold water and salt for a few hours before cooking. Throw them into plenty of boiling water containing a teaspoon of salt to every quart of water. Boil quickly for 15 minutes; then drain. Have ready 1 cup white sauce containing 1 tablespoon grated cheese. Add 2 tablespoons of the sauce to the sprouts, shaking it well among them. Serve the remaining sauce in a separate dish.

Boston Baked Beans

Cover i quart beans well with water and let come to boiling point. Drain off water, cover again with water, add a pinch of soda, and let simmer 3 or 4 hours, or until you can easily crush a bean between fingers. Place in bean pot, season with salt and pepper. Add 3 tablespoons New Orleans molasses and a little sugar, if desired sweet, and 1 pound pickled pork. Bake in slow oven 6 hours. Keep well covered with water until last hour.

Stuffed Cabbage

Select a firm head of cabbage. Cut a square wedge from the top, and fold back three layers of leaves. Then take out the center of the cabbage and chop fine. Put the bacon in a skillet with some drippings; also the onion, salt, and chopped cabbage; fry until tender. Add beefsteak, bread crumbs, the egg well beaten, pepper, and ginger. Mix well and put back in the cabbage; fold the leaves back, place in the wedge, and tie firmly with a string. Place in a steamer and steam for 4 hours.

Creamed Cabbage

Slice J/2 head of cabbage coarser than for slaw. Pour boiling water over it and boil for 10 minutes; drain, and cover with fresh water. Boil for 20 minutes ; drain, and pour over it y2 cup cream; season with salt, and thicken very slightly with flour.

cream sauce of 1 tablespoon butter, 1 tablespoon flour, and 1 cup milk. Add 1 tablespoon grated cheese, yolks of 2 hardboiled eggs pressed through a sieve. Chop the whites of eggs. Put a layer of cabbage, then a layer of egg whites in baking dish. Pour over this the cream sauce, and bake in a quick oven 20 minutes.

Break the boiled cabbage into small pieces. Place them in a baking dish in alternate layers with sauce and grated cheese. Cover the top with crumbs moistened with butter, and bake until the sauce bubbles through the crumbs. A little Worcestershire sauce and paprika added to the sauce improves it.

Cauliflower Au Gratin

Boil until tender. Put a little white sauce (made of milk and flour) mixed with grated cheese in a buttered dish and place the cauliflower upon it. Cover completely with sauce, and sprinkle the surface with crumbs and grated cheese. Place a few bits of butter on top, and bake for 15 or 20 minutes.

Cauliflower

Cut off the stalks; boil the cauliflower in milk and water until it is tender; make a sauce of drawn butter, and serve over it, or put bits of butter over it and serve hot.

Carrots And Peas

Use in proportion of 1 cup carrot cubes to 1 cup peas. Cook in boiling, salted water. Serve with white sauce, or instead use 1 cup meat stock and y2 cup cream to 3 tablespoons butter and 3 tablespoons flour. Season, reheat, and serve at once.

Creamed Celery And Onions

Thoroughly clean the celery, remove leaves, and cut in 4-inch lengths. Then put into stew pan with 2 slices each of bacon and boiled ham and l/2 pint stock, and allow to simmer for about 15 minutes. Let the celery cool; then take it out and dip it in egg and bread crumbs, and fry in butter. Serve with tomato sauce.

Creamed Celery Mock Chicken

Two pounds cooked beans drained free from water. Rub through a sieve. Season and add 2 ounces (4 tablespoons) melted butter. Spread one-half on a floured board, place on it an onion stuffing, and cover with the rest of the beans. Shape and brush with an egg. Put 3 tablespoons butter in a pan ; place the chicken on it. Bake for 1 hour, basting regularly. Make a gravy with fat of the pan and the water in which the beans were cooked.

Baked Corn

Beat the eggs slightly; mix all together. Setting dish in a pan of water, bake until firm, in a moderate oven. Do not overcook. Fresh corn may be used.

Egg Plant Au Gratin

Boil 2 egg plants 20 minutes. Cut lengthwise, scoop out the center, and mash and mix with T/2 cup bread crumbs, */> teaspoon thyme, 1 teaspoon vinegar, 1 teaspoon onion juice, salt and pepper to taste, 34 cup finely chopped salt pork, and 1 tgg. Add 2 tablespoons melted butter to the mixture, and cook 5 minutes, stirring constantly. Pour in a baking dish, cover lightly with bread crumbs and small bits of butter, and bake slowly 1 hour.

Stuffed Egg Plant

Take 1 large or 2 small egg plants ; cut off one end and lay in steamer to steam until tender. Then scoop out with a spoon and mash fine. Season with salt, pepper, a very small amount of flour, and 2 tablespoons of cream. Put in a baking dish, cover the top with bread crumbs and small pieces of butter, and bake.

Baked Egg Plant

Place a large egg plant in boiling water. Add a little salt and boil until it can be pierced with a straw. Take it from the water, wipe dry, and cut through the middle. Take out the center; mash fine. Add butter, pepper, salt, and y2 cup cream. Put back in the shell, sprinkle with bread crumbs, and bake 20 minutes.

Egg Plant

Cut in slices and lay in cold salt water for at least an hour. Make thin batter of 1 beaten tgg, a little water, and flour. Dip pieces in batter, and fry in butter and lard mixed.

Macaroni

Boil y2 package Italian macaroni in salt water until tender. Drain and put in a baking dish a layer of macaroni and a layer of grated cheese, and dots of butter over the cheese. Beat 3 eggs thoroughly, mix with 1 pint of milk, pour over the macaroni, and bake.

Macaroni And Cheese

Break y2 box macaroni into pieces an inch or two long. Throw into a kettle of boiling water and boil rapidly 30 minutes ; drain and throw into cold water; cook again until perfectly tender. Put in a saucepan 2 tablespoons of butter or olive oil ; add 1 small onion, chopped; fry until the onion is soft, but not browned. Add 1 pint strained tomatoes and the macaroni. When thoroughly heated, add y2 pound American cheese, grated. Season with salt and generous supply of pepper. Stir well before serving.

Fresh Mushrooms

Peel and put into cold water until ready to cook. Drain and put into a double boiler. For 1 pound of mushrooms add 2 heaping tablespoons of butter, and salt and pepper to taste. Make a thickening of 1 heaping teaspoon of flour, 3 teaspoons of catsup, and 1 teaspoon of Worcestershire sauce. Do not add any water.

Stuffed Mushrooms

Clean mushrooms and chop the stems very fine. Brown a tablespoon of butter and one of flour, and add the chopped stems. Put a little of this in each mushroom, under side up, and fry in butter. Do not turn. Serve on hot toast.

Baked Stuffed Mangoes

of roasting ear corn ; season with salt, pepper, and butter. After mangoes have been cleaned, soak same in salt water ; then cook a short while until they are soft. Fill mangoes with ingredients, and place in oven and bake.

Okra And Tomatoes

One dozen large okra pods sliced crosswise and stewed in a little water until almost tender. At the same time put to stew 4 or 5 good-sized tomatoes. When okra is almost tender, add it to the tomatoes with red pepper and salt; stew until tender and well blended. Serve hot.

Peal parsnips, and slice the long way about }i inch in thickness; boil in clear water until tender. Take from the water in which they were boiled, and dip them in batter made from flour and water, and seasoned with salt and pepper; roll them in corn meal or cracker crumbs, and fry in butter, or butter and lard mixed. Serve very hot.

Boil parsnips in plain water with a half teaspoon salt ; when tender, place in a baking pan, sprinkle with sugar, and also with butter. Place in oven to brown.

Put them in a saucepan, cover with cold water, and bring to a boil, and boil 8 minutes; then drain. Chop onion and garlic, and fry in the oil or in butter to a golden brown. Add celery, peppers, peas, seasonings, tomato paste, and sufficient water to cover; then simmer about 1 hour, or until the peas are tender. The sauce should be like gravy. If too thin, add a little thickening. Serve with the cheese grated.

Stuffed Peppers

Mix well dry. To y2 cup vinegar brought to the boiling point add yolk of 1 well-beaten egg; 1 tablespoon sugar, 1 tablespoon butter, salt and pepper. After this has thickened, pour it over the meat and stir well. Then add y2 cup rich cream and fill the peppers, which have had seeds removed, and soaked in cold water. Bake in oven about y2 hour. Serve with sauce.

Stew well y2 can tomatoes; strain and return to the stove. Add salt, pepper, sugar, nutmeg, a little onion juice, lump of butter, large spoon of olive oil, 2 cloves, and a little mace. When this boils well, put in a large handful of chopped pecans (if liked), and pour the same ver}^ hot over the peppers.

Peas And Dropped Dumplings

One can peas. Beat 1 egg until light, and add enough flour to make a thick batter. Heat a spoon in the peas and drop a little batter off the hot spoon into the boiling peas, and boil together about 15 minutes.

Parkinson Potatoes

Peel 2 or 3 fine raw potatoes and put through a meat grinder. Have ready in a large skillet 3 slices of bacon ground fine. Fry the bacon ; then add the potatoes, that have been seasoned with a little onion, salt, pepper, parsley, and paprika. Toss around in the skillet with a silver fork until the potatoes are cooked; then add cold meat, that has been ground (j4 as much meat as potatoes) ; toss around until well mixed ; fold together in a nice loaf, and brown.

Cold chicken, ham, sweetbreads, tongue, or cold stewed oysters may be used. Turn out into a hot meat dish, brown side up ; garnish, and serve at once. Butter may be used instead of bacon.

French-Fried Potatoes Baked Potatoes On Half-Shell

Six potatoes, baked. Cut slice from top, scoop out and mash, and add 2 tablespoons butter, 2 egg whites beaten stiff, salt and pepper, 5 tablespoons hot milk. Refill the shells and bake 5 to 8 minutes.

Potato Puffs

Heat potatoes in saucepan ; add beaten yolks of eggs, cream, and seasoning. Stir until well mixed and potatoes heated. Carefully add beaten whites. Pile lightly in a greased baking dish. Bake in hot oven until brown.

Potatoes O'Brien

Lastly: 3 tablespoons chopped green pepper, 2 tablespoons chopped parsley, 2 tablespoons chopped onion ; 1 pint sauce to 1 quart of potato cut in dice. Bake 1 hour in slow oven.

Mashed Potatoes

Scrub potatoes and pare. Put into boiling, salted water and boil gently until tender when tried with a fork (about 30 minutes). Drain off water, shake the pan over the fire to dry potatoes. Mash in the hot pan ; add seasonings and hot cream. Beat until very white and light. Heap on a hot dish. Do not smooth top.

Glazed Sweet Potatoes

Pare 6 medium-sized sweet potatoes and cook 10 minutes in salt water. Drain, cut in halves lengthwise, and place in a buttered pan. Make a syrup by boiling y> cup sugar, 4 tablespoons water, and 1 tablespoon butter. Brush potatoes with the syrup and bake until tender, basting with remaining syrup.

Sweet Potato Croquettes

Pare potatoes and cook in boiling water until done; then drain and mash. Then add butter, salt, pepper, and egg; shape, dip in crumbs, then in egg, then in crumbs again, and fry in deep hot lard, and drain.

Potato Cone Potatoes Au Gratin

Cut potatoes into dice, and season. Put a layer of potatoes in a baking dish, then a layer of sauce and cheese, then another, and cover with bread crumbs moistened with melted butter, and bake until the crumbs are brown.

Maitre D'Hotel Potatoes Scalloped Potatoes

Peel and slice raw potatoes thin. Butter an earthen dish; put in a layer of potatoes ; season with salt and pepper, butter, and a little finely chopped onion, and sprinkle over it a little flour. Put another layer of potatoes and seasoning, and continue until the dish is filled. Just before placing in the oven pour over it a quart of hot milk and bake y^ of an hour. Cold boiled potatoes may be prepared the same way.

Saratoga Chips

Slice potatoes with vegetable slicer, and let stand in cold water I hour or more, changing the water. Pour off water and dry between towels. Fry in deep fat until light-brown, keeping in motion with a skimmer. Drain on brown paper and sprinkle with salt.

Scalloped Sweet Potatoes

Parboil sweet potatoes until tender; remove skins and slice lengthwise; put into a baking dish, sprinkle well with plenty of brown sugar, diced butter all through the potatoes, and pour over all 3/2 pint of good, rich cream ; bake in hot oven until materials have formed a nice brown caramel over potatoes.

Mashed Sweet Potatoes

Boil a half dozen peeled sweet potatoes until soft. Mash them, and add salt, pepper, juice and grated rind of y2 of an orange, and enough milk to make a soft mixture like mashed white potatoes. Bake in a well-buttered pudding dish until lightbrown.

Rice And Tomato Croquettes

Cook tomatoes, onion, cloves, carrots, parsley, thyme, peppercorns, salt and soda together for 30 minutes; then remove, season, and rub through a sieve. Bring to boiling point and add rice. Steam until rice is soft. Remove from fire, add 1 egg slightly beaten, 1/3 cup cheese (grated), and cayenne. Cool, shape, and dip in crumbs, then in egg, in crumbs again, and fry.

Rice A La Armenian

Parboil the rice; mix with the tomatoes. Put a layer of this, then a layer of meat in a baking dish and bake in a moderate oven for I hour. This will serve 10 persons.

Escalloped Rice

To 4.y2 cups boiling salted water add i cup washed rice; cook for 3 or 4 minutes. Finish cooking in a double boiler (22 minutes). Do not stir. Put a layer of cooked rice in a buttered dish. Cover with a layer of grated cheese and white sauce. Continue until the dish is full. Use plenty of white sauce. Cover with buttered crumbs and brown in oven.

Sauer Kraut

Put kraut in large stew pan. Make hole in center, in which to put the apple. Sprinkle sugar over the top, and pepper. Cook with boiling water and let come to a boil; then put in soda. Cover closely with a lid, and set back to simmer for 3 hours. The last hour put in met-wurst. Do not add any more water.

Spinach With Cream

Pick and wash spinach well, boiling it in plenty of salted water. When tender, drain and put it in cold water for a few minutes. Press all the moisture out of the spinach and put it into a saucepan with a little butter, and stir over the fire until dry. Dredge a little flour over the spinach with a little grated nutmeg, sugar, and salt. (This can be left out if preferred.) Turn into a hot dish, garnish with croutons of fried bread, and serve.

Spinach

When young and tender, put in a stew pan, allow to heat gradually, and boil 25 minutes, or until tender, in its own juice. Old spinach is better cooked in boiling salted water, allowing 2 quarts water to 1 peck of spinach.

Put a piece of bacon (about 2 inches thick) in stew pan when boiling spinach. Remove bacon, drain thoroughly, chop finely, reheat in a stew pan where you added 2 tablespoons of butter and 1 tablespoon of flour. When melted, add spinach, and let cook for a few minutes. Garnish with slices of hardboiled eggs.

Spinach Pancakes

Make a pancake mixture consisting of 1 egg (beaten), ij4 cups milk, salt, and 3 tablespoons flour. Pour this mixture into skillet of smoking hot lard and fry for a feAV minutes. When brown, fold in any cold, left-over spinach, with or without tomato sauce. Remove the pancake and spinach to a baking pan and bake for 30 minutes after adding 1 cup of milk.

Italian Spaghetti

sauce of strained tomato juice, butter, and thickening, and put in the mushrooms. Bake in a buttered pan in layers, and sprinkle with grated cheese.

Cut off tops of 8 large, firm tomatoes, scoop out center, and mix with them a cup of bread crumbs, 1 cup of cold, chopped ham, 1 tablespoon each of salt and sugar, a pinch of pepper, and 1 green pepper chopped fine, and a little chopped onion if desired. Fill the tomatoes with this and lay a slice of bacon on each one; place them in a pan with a cup of water, and bake 1 hour. Take out and place on meat platter, set pan on the fire, and pour in one cup of milk. Dissolve 1 tablespoon cornstarch in half a cup of cold water ; thicken the gravy with this, and pour around the tomatoes.

Cut slice from the blossom end of tomatoes, scoop out seeds and pulp, sprinkle with salt, invert, and let stand y2 hour. Cook the butter and chopped onion 5 minutes, stirring constantly. Add the meat, bread crumbs, tomato pulp, salt and pepper. Cook 5 minutes; add the egg, slightly beaten; cook 1 minute; fill the tomato cases, sprinkle with buttered cracker crumbs, adjust slices cut off for covers, and bake 20 minutes in hot oven.

Dry bread crumbs, salt and pepper. To 5 tomatoes : y2 onion, 1 tablespoon melted butter. Stuff tomatoes, place small lump of butter on each. Bake 20 minutes.

Vegetable Potpourri

Cook 2 slices onion in 2 tablespoons butter. Remove onion, add 2 tablespoons flour, ^4 teaspoon salt, % teaspoon pepper, yi teaspoon celery salt, a little paprika, and 1 cup milk. Cook until thick. Reheat vegetables in this sauce. Sprinkle with chopped parsley, and serve.

Both Phones

We manufacture our Vanilla, Lemon, and Colorings ; they are absolutely pure, and will go twice as far as the \ind that you buy packed in stock bottles. We are agents for Mullane's Delicious Candies. We receive these candies four times a week, which assures you that they are fresh.

Able Drug Store The Hilz Bros. Co

To make, put meat in grinder and mix all together; make the bread crumbs into a panada ; add eggs, butter, minced onion, chopped parsley, nutmeg, salt and pepper to taste ; cook until it leaves side of pan ; set away to cool. Add the meat and put it all into little molds, and place in a steamer and cook 3 hours.

Caviare With Eggs

b. Slice of toast ; beaten white of egg, fancifully put around edge; caviare sprinkled on top; whole yolk of raw egg dropped in ; place in oven to set.

Craustades Of Caviare

Make very small craustades, l/2 inch deep; fill with caviare. On it place a freshly opened blue point oyster; garnish with lemon and water cress.

Border

Cut veal in i-inch pieces and cook with I slice onion in boiling salted water ; then put this into cold water to whiten. Make I cup of white sauce and season with salt, celery salt, and pepper. Put the mushrooms cut into quarters into the sauce; heat over hot water 5 minutes. Remove ; add quickly 1 teaspoon lemon juice and 1 well-beaten egg; serve inside potato border or on toast. Garnish with parsley.

Cheese Fondue

Add bread crumbs to scalded milk; then cheese, butter, salt, and beaten yolks ; mix well ; then fold in the whites, beaten stiff, and turn into a buttered baking dish ; bake in a slow oven 20 minutes. Test with a knife.

Cheese Loaf

so it will not show. Press in a mold or dish, put in a cool place an hour or two ; then it is ready to slice. If desired, add chopped pimentos and chopped nuts.

Chicken Glace

Boil a 5-pound chicken until tender, and free meat from bones. Take the stock, chicken bones, and veal, a small onion and a little parsley, and boil until veal almost disappears. Strain this stock and add to it the ground chicken with a pinch of allspice, salt and pepper, and boil about 45 minutes. Pour into molds, and turn out when hard. Serve with mayonnaise dressing. (Let the stock stand and skim all the grease off before adding to the ground chicken.)

Chicken Supreme

Make white sauce of 1 tablespoon butter, 1 tablespoon of flour; add milk and pepper. When right consistency, add chicken, etc., and thoroughly heat.

Creamed Chicken

Cook chicken and sweetbreads. When cold, cut up as for salad. Heat 1 quart of cream. In another saucepan put 4 large tablespoons of butter and 5 even tablespoons of flour. Rub together until smooth ; then pour in hot cream, stirring until thick. Add *4 onion, grated. Season lightly with salt, black and red pepper. Mix chicken, sweetbreads, and mushrooms with cream dressing; stir together, put into baking dish, cover with bread crumbs, and lumps of butter, and bake. If made without sweetbreads, use more chicken, and is quite as good.

Chicken A La King

Have a nice size chicken. Put in pot with 1 onion, 2 cloves, 1 carrot, a branch of celery, salt, cold water to cover it; let boil till tender. Use broth for soup.

Separate the skin and bones from meat. Cut in pieces. Wash and peel ]A pound fresh mushrooms (canned will do) ; slice them ; put 1 tablespoon butter in a saucepan ; add the sliced mushrooms ; let smother on fire for 5 minutes ; add 1 chopped red pimento (canned) ; add 1 pint fresh, thick cream ; also the pieces of chicken, 1 large truffle, sliced thin. Serve with toast.

Take )/> lb. of chicken, chopped very fine ; season with J/£ teaspoon of salt, x/2 teaspoon celery salt, % saltspoon cayenne pepper, 1 saltspoon white pepper, a few drops of onion juice, i teaspoon chopped parsley, 1 teaspoon of lemon juice. Make some very thick cream sauce and pour over the meat. Lay on platter to cool ; then mold, dip in cracker crumbs and egg. Fry in deep fat.

Cook all 10 minutes, stirring. When cold, if not stiff enough, add fine cracker crumbs, roll in balls, dip in egg and cracker crumbs, and fry in deep fat.

Beat together lightly vinegar and eggs ; add drop by drop the oil (stir same way all the time) ; then add salt, pepper, and mustard; then the gherkins or capers.

Sweetbread And Mushroom Coquilles

Boil sweetbreads till tender; remove skins and pipes. After they have been tossed in cold water to harden them, cut into small pieces, add mushrooms cut in small pieces, and cover with a rich cream dressing; season well with salt, paprika, and plenty of butter. Put into ramekins and cover with buttered cracker crumbs and some grated cheese; set in a pan with a little hot water and put in the oven to brown.