Palaces

SARAH TYSON RORER

WORLD'S FAIR

SOUVENIR COOK BOOK

SOUPS

CLEAR SOUP

For perfectly clear soup it is positively necessary for all the meat used to be fresh, uncooked, and free from bone.

To each pound of lean beef allow one pint of cold water, chop the meat into small pieces, cover it with the

water, bring slowly to boiling point. Skim at the first boil, cover and simmer gently for at least four hours. At

the end of three hours add one bay leaf, a sprig of parsley, one onion browned in an ounce of butter. When the

soup is done, strain through a colander, return it to the kettle, and stand it over the fire. For three quarts of soup,

allow the white and shell of one egg for clarifying. Beat the white with a half-cup of cold water until frothy, then

add the crushed shell, add these to the boiling soup, boil for five minutes. Cover and stand aside for an hour to

settle. Strain through a double cheese cloth or a flannel bag. Season and heat. If too light in color add a tea-

spoonful of caramel.

SOUP STOCK

Wipe one shin of beef, cut the meat from the bones, place the bones in the bottom of a large porcelain-lined or

granite soup kettle, lay the meat on top of them, add five quarts of cold water, cover the kettle and stand it on the back part of the range for one hour ; then place it over a good fire, watch it carefully, and as soon as the scum gathers on the surface, begin to skim carefully. Do not let it boil. When all the scum has been taken off, cover the kettle closely, stand it over a moderate fire to simmer four hours, then add one onion, one small carrot, a turnip, two bay leaves, a sprig of parsley, twelve whole cloves, and a stalk of celery; cover and simmer one hour longer. When done strain through a fine sieve, add a tablespoonful of salt, and stand at once in a cold place to cool. If you keep soup stock in a warm place for a few hours it will not congeal, and will not keep so well. When cold, take all the grease from the surface, and it is ready for use.

CLEAR SOUP WITH CROUTONS

I quart of stock, 1 pint of croutons

Salt and white pepper to taste

To make the croutons, cut stale bread into thin slices spread it lightly with butter on one side, then cut into

dice. (It will take about three slices from a baker's square five-cent loaf) Place them on a tin pie dish, and put them

in a moderate oven until a golden brown.

Melt the stock gradually, bring it to boiling point, add salt and pepper. Serve soup in a tureen with croutons on

a separate dish. If you put them in the soup when you dish it, they will become heavy and waxy before reaching

the dining room.

If the soup is too light, color it with caramel. (See recipe for making it.)

TURKISH SOUP (Miss Dodd)

I quart of stock Yolks of two eggs

one teacupful of rice, one tablespoonful of cream

Salt and pepper to taste

Boil together for twenty minutes the rice and stock; then press them through a sieve and return them to the kettle.

Beat the yolks well and add to them the cream. Add this to the stock and rice, and stir it over the fire for two min-

utes, but do not allow it to boil. Add salt and pepper, and it is ready to serve.

MACARONI SOUP

Simply add two ounces of boiled macaroni to two quarts of boiling stock. Season with a teaspoonful of salt and a

saltspoonful of white pepper, and serve.

CLEAR SOUP WITH GREEN PEAS

For each eight persons allow one pint of cooked green peas and one and a half quarts of stock, add the cooked

peas to the stock, simmer gently for five minutes, season, and serve.

JULIENNE SOUP

This soup is composed of clear stock and a variety of cooked vegetables ; peas, beans, asparagus, turnips, carrots,

lettuce, cabbage, and sorrel may all be cooked in water, and added to the clear stock.

MARROW-BALL SOUP

Make a nice, clear stock from a shin of beef, and stand it aside over night to cool ; when cold, remove the fat from

the surface an hour before dinner-time. Make the balls as follows: cut a half-cup of marrow into one cup of bread-

crumbs (not too fine) ; add a half-teaspoonful of salt and sufficient raw egg to just moisten; mix quickly with a knife,

and stand on the ice for ten minutes. Then make them into small balls about the size of a marble, using as little flour

as possible; place them on a floured dish and stand on the ice until wanted. Ten minutes before dinner put as much

stock as you require on to heat (not more than two quarts for the number of balls given); season to taste; add the

balls and bring quickly to boiling point. Serve at once.

BROWN SOUP

Make this soup when you have on hand broth, or water in which you have cooked beef or leg of mutton. When it

is quite cold, free it from all surface fat. Peel and cut into dice one small carrot, one onion, one turnip, and if

at hand one root of celery. Slowly fry these to a dark brown in two ounces of butter. If they do not brown

quickly, sprinkle over a teaspoonful of sugar. When nicely browned add them to the strained broth, and simmer

gently until they are tender. For each quart of soup mix one tablespoonful of corn-starch in a little cold water, stir

it with the soup ; stir carefully until it boils. Season and add, if you have them, one cup of cooked peas or beans.

POTATO SOUP FROM BROTH

This soup should also be made when you have on hand liquor in which meats have been cooked. Chop two

ounces of bacon or ham, put it in a frying-pan with one good-sized onion. Fry until brown, then add to them two

quarts of broth and simmer thirty minutes.

Pare and slice four good-sized potatoes, add them to the soup and simmer forty minutes longer. Season and

serve.

HERB SOUP PROM BROTH

Wash and chop four leeks, one onion, small bunch of parsley, head of lettuce, and, if obtainable, a quart of

spinach. Put all these in a saucepan with two ounces of butter and cook for five minutes, then add one pint of

stale bread-crumbs and two quarts of broth. Cover and simmer for two hours. Season with salt and pepper, add

juice of half a small lemon, and serve.

CONSOMME

Cut into dice four pounds of lean beef from the round, put about one ounce of suet and one small onion, sliced,

into the soup kettle and cook until a good brown; then add the meat, cook, without covering, thirty minutes; add

three quarts of cold water, cover the kettle and simmer gently for three hours; at the end of this time add four

cloves, one small carrot, a piece of celery, and simmer one hour longer. Strain and stand away to cool. When cold,

remove all grease from the surface. Turn the consomme into a kettle; beat the white of one egg with a half-cup of

cold water, add it to the boiling consomme, boil one minute, and strain through cheese cloth. Season and it is

ready to serve. If not dark, add a teaspoonful of caramel.

A PLAIN CALF'S HEAD SOUP

Wash the head well through several waters, scald it, wash again in cold water, and soak for a half-hour. Be sure

that the throat and nasal passages are perfectly clean and free from foreign matter. The brains must be taken out

before the first washing. Put the head in a soup kettle, cover it with four quarts of cold water, and bring it slowly

to simmering point. Skim it well and simmer for four hours. Strain and put the meat aside to cool. This part

is best done the day before you wish to use it. Remove all the fat from the soup and cut the meat into dice. The

fibrous covering must be taken off the brains; then parboil them for fifteen minutes; cool and cut into dice.

When you are ready to use the soup, put two tablespoonfuls of butter in a saucepan, stir until brown, add one

onion and a small carrot, sliced, and cook until a light brown. Now add four even tablespoonfuls of flour, brown

again, add two bay leaves, and the soup, or as much as you may require (about two quarts for the flour used).

Stir continually until it boils, strain and return to the kettle. Add the meat, brain, two tablespoonfuls of

Worcestershire sauce, and a palatable seasoning of salt and pepper. Put two hard-boiled eggs and a half lemon, cut

into slices, in the tureen; pour over the hot soup, and serve.

DRIED BEAN SOUP WITHOUT MEAT

1 quart of dried white soup beans

2 quarts of water

I large tablespoonful of butter

Salt and pepper to taste

Wash the beans, cover them with water and soak over night. Next morning, drain, put them on to boil with two quarts

of fresh cold water. As soon as they come to a boil, drain this water off" and throw it away, this prevents the soup from

being^ strong. Now cover again with two quarts of fresh boiling water, add a quarter of a teaspoonful of bi-carbonate

of soda, and boil until reduced to a pulp. Now press the beans through a sieve, return to the soup kettle and add

sufficient water to make the soup about the consistency of cream, add the salt, pepper and butter, and serve with

croutons.

Puree of vegetables:

Scrape one large carrot and cut it into slices. Pare and slice one turnip. Put two tablespoonfuls of melted suet

into a frying-pan, slice into it one onion, cook until the onion is a golden brown, then put it with carrot, turnip, a

bunch of pot-herbs and a quart and a pint of cold water into a soup kettle, add two tablespoonfuls of rice, and

simmer gently one hour. Press through a sieve. Add two tablespoonfuls of flour to the fat remaining in the pan, mix

until smooth, and add it to the soup ; stir until it boils, season with a teaspoonful of salt and a saltspoon of pepper.

Serve with croutons.

BARLEY BROTH

Cover any bones or scraps of cooked meat left from roasts steaks or chops with one and a half quarts of cold water,

add five even tablespoonfuls of pearl barley and simmer for one hour, then add one onion, sliced, and a bunch of

pot-herbs. Simmer a half-hour longer, strain, season with

salt and pepper, and serve.

A GOOD TOMATO SOUP

Trim the fat from a slice of ham. Put the ham away for another meal. Cut this fat into pieces and fry with a sliced

onion until nicely browned. Turn one can of tomatoes into a stewing-pan, add the browned pieces of ham fat and

onion^ a teaspoonful of salt and a quarter of a teaspoonful of pepper, cover and simmer ten minutes. Add two table-

spoonfuls of flour to the fat remaining in the pan, which should be a good tablespoonful; if not, add butter, mix

until smooth, add it to the tomatoes, stir until they boil, and then press through a sieve; add a teaspoonful of sugar,

and serve with squares of toasted bread.

CREAM OP POTATO SOUP

Fare and boil four good-sized potatoes. Put one quart of milk over the fire in a farina boiler with a slice of onion,

one bay leaf, a stalk of celery, and a sprig of parsley. Rub smoothly together one tablespoonful of butter and two table

spoonfuls of flour, and stir into the milk when boiling, stir continuously until it thickens. When the potatoes are done,

drain free from all water, sprinkle with salt, and stand back a moment to dry, then mash until light and free from lumps,

add the milk gradually to the potatoes and press the whole through a very fine sieve, add salt and pepper, and it is

ready to serve.

This soup is spoiled by being boiled after the potatoes and milk are mixed. To keep warm should be placed over

boiling water.

CREAM OF TOMATO OR MOCK BISQUE SOUP

Put one pint can or one pint of tomatoes on to stew with one bay leaf, a sprig of parsley, and a blade of mace,

let them stew fifteen minutes. Put one quart of milk on to boil in a farina boiler. Rub one large tablespoonful

butter and two tablespoon of flour together, add to the milk when boiling, and stir constantly until it thickens

Now press the tomatoes through a sieve, and if ready to use the soup, add one teaspoonful of sugar and a quarter-

teaspoon full of baking-soda to the tomatoes, and then the boiling milk; stir and serve immediately. It must not go

on the fire after mixing the milk with the tomatoes, or it will curdle. If you are not ready, let them stand on the

fire separately, and mix them when wanted.

CREAM OF CELERY SOUP

Wash six or eight green stalks of celery and cut them into small pieces, using the leaves as well, cover with a pint of

boiling water and boil thirty minutes; then press through a colander, do not drain ; but allow the water to go

through with the celery. Put one quart of milk in a double boiler, add the celery and water and a tablespoonful of

onion juice; rub one large tablespoonful of butter and three even tablespoonfuls of flour to a smooth paste, add a little

of the soup until a liquid is formed, then turn into the double boiler, stir continually until it thickens, add salt

and pepper to taste, and serve immediately. This is delicious if properly made.

CREAM OP ASPARAGUS SOUP

Boil one bunch of asparagus in a quart of salted water for twenty minutes, drain, save the water, and press the aspara-

gus through a colander. Put a quart of milk in a farina boiler, add to it a bay leaf, a sprig of parsley, and a piece

of onion. Rub together two ounces of butter and three even tablespoonfuls of flour, add a little of the milk to this

to make it liquid, then stir it into the boiling milk, and stir continually until it thickens. Have the asparagus and

the water hot, mix the two together, season, and serve,

PUREE OF CARROTS

Scrape and cut three large carrots into slices; cover with two quarts of cold water and simmer gently three-quarters

of an hour. Put two ounces of suet in a frying-pan, and when hot, add a good-sized onion, sliced; cook until a

light brown, and then add to the carrots. Press the whole through a fine sieve; return to the fire, and stir in two

tablespoonful of corn -starch, moistened in a little cold water. Stir until it boils; add a palatable seasoning of

salt and pepper, and a half-pint good milk. This is a good and pretty looking soup, and only costs about five cents

for the two quarts.

PUREE OP FRESH BEANS

Boil until tender one pint of freshly shelled white beans in one quart of water, with one and a half ounces of salt

pork, a few sprigs of parsley, a stalk of celery, a small onion with a clove stuck in it, and a piece of green pepper ;

drain in a colander and save the liquor; take out the pork, parsley and onion, and press the beans through a sieve,

moistening meanwhile with the liquor to make them pass through more readily. Put this aside while you slice and

parboil two medium-sized onions until very tender; drain. press out the water, and put them in a saucepan with a half-

tablespoonful of butter, salt, pepper, and a little grated nutmeg ; sprinkle over a tablespoonful of flour, and add

gradually one pint of boiling milk; press through a sieve, and mix with the puree6e of beans. Return to the saucepan,

heat without boiling, and pour into the tureen over little dice of fried bread.

PUREE OF RICE

Put a quarter of a cup of rice into a kettle with one quart of boiling water. Lightly brown one sliced onion in two even

tablespoonfuls of butter, add it to the rice, add a bay leaf, one slice of carrot, and a half-cup of stale bread-crumbs.

Simmer gently for thirty minutes, press through a fine sieve, return it to the kettle, and add sufficient milk to make the

proper consistency. Season with salt and pepper, and serve.

DUMPLING BROTH

Put one knuckle of veal into a soup kettle with three quarts of cold water. Simmer gently for two hours, add a bay

leaf, a sprig of parsley, a small carrot, sliced, and simmer one hour longer. Strain, and stand away to cool. When

cold and ready to use take all fat from the surface, and turn the soup carefully into the kettle, leaving all the sedi-

ment behind, stand it over the fire to heat. Put a half-cup of chopped suet into a dish, add a half-cup of flour, mix

well together, add a quarter of a teaspoonful of salt, and sufficient ice water to just moisten, make into small dump-

lings the size of a marble, when all are finished put them into the soup, boil ten minutes, add a tablespoonful of

grated onion, and a palatable seasoning of salt and pepper.

Serve at once.

BISQUE OP OYSTERS

Put fifty oysters on to boil in their own liquor, boil two minutes, drain, saving the liquor. Chop the white part of

the oyster very fine, and press it through a sieve, add it to the oyster liquor, return it to the kettle ; add a pint of

stock, a teaspoonful of onion juice, and a bay leaf. Simmer gently for five minutes. Moisten two even tablespoon-

fuls of corn-starch in a little cold water, stir it into the soup, stir until it thickens, add a pint of hot cream or

milk, two ounces of butter, and a palatable seasoning of salt and pepper. Do not boil after adding the milk, or

the bisque will curdle.

Bisque of clams may be made precisely in the same way.

FISH

The flesh of all fish out of season is unwholesome; to be eatable they should be perfectly fresh, the eyes clear, the

gills red, the scales silvery, the flesh Arm and free from any unpleasant odor, and, to secure the best flavor, should be cooked as soon as possible after it is taken from the water. They should be scaled and cleaned as soon as they come from the market, washed quickly without soaking, removing the smallest atom of blood. Sprinkle salt on the inside, put them in a cold place until wanted. If necessary to keep them over night, place where the moon will not shine on them, as the eflect is as bad as that of the hot sunshine. The fat or oil of most fish is found in their livers, consequently the flesh is white. Salmon, herring, mackerel, sturgeon and catfish are exceptions, having the oil distributed throughout the body, thereby giving color to the flesh.

BOILED FISH

Wash the fish well in cold water. Wipe it carefully, and rub it with a little salt. Wrap it in a cloth; cheese cloth

will answer. Have the cloth just large enough to envelop the fish. Sew the edges so that there will be but one thickness of the cloth over any part of the fish. Now put it into a fish kettle if you have one; if not you may lay it

on a platter, tie fish and platter together in a cloth and put them in the bottom of a large saucepan. Cover with boiling water, add one tablespoonful of salt and simmer very gently ten minutes to every pound of fish. Take the fish from the water the moment it is done; drain, remove the cloth carefully, turn the fish on to the plate; garnish with slices of lemon and parsley. Serve with either shrimp, oyster, Hollandaise or caper sauce, or plain drawn butter.

All cold boiled fish left may be utilized in making salads, croquettes, or a la crimes.

This is a general rule for boiling all kinds of fish.

TO FRY FISH

Perch, brook trout, catfish and all small fish are best fried. They should be cleaned, washed well in cold water and

immediately wiped dry, inside and outside, with a clean towel, and then sprinkled with salt. Use oil if convenient,

as it is very much better than either dripping or lard. Never use butter as it is apt to burn and has a tendency to soften the fish. See that the oil, lard or dripping is smoking hot, before putting in the fish. Throw in a crumb of bread; if it browns quickly, it is hot enough and the fish will not absorb any grease.

TO BROIL FISH

This is one of the nicest ways of cooking shad, bluefish, mackerel, salmon and the large trout. Always use a

double broiler. Rub it well with a piece of suet before putting in the fish. A fish weighing four pounds will take

half an hour to cook over a clear but moderate fire. The flesh side should first be exposed to the fire, then the skin.

Great care must be taken not to bum the skin side. When the fish is done, separate it carefully from the broiler with

a knife so as not to break the nice brown outside. Sprinkle with salt and pepper, and spread it with butter, stand

it in the oven for a moment and it is ready to serve.

BAKED SHAD

Scrape free from all scales, make a short opening down the belly, and take out the insides; wash well inside and out and immediately wipe dry with a clean towel. Rub it well with salt. Make a dressing of one cup of stale bread-

crumbs, one tablespoonful of melted butter, one tablespoonful of chopped parsley, a half-teaspoonful of salt and a little black pepper ; mix well and stuff the body of the fish and sew it up with soft yarn. Now score one side of the fish with a sharp knife, making the scores about an inch apart, and put a strip of salt pork in each gash. Grease a tin sheet, if you have one, place it in the bottom of a baking pan, put the fish on it, dredge thickly with salt, pepper

and flour ; cover the bottom of the pan with boiling water and put into a hot oven. Bake fifteen minutes to every

pound of fish, basting each ten minutes with the gravy in the pan. As the water evaporates, add more to again cover

the bottom of the pan. When done, lift the tin sheet from the pan, and slide the fish carefully into the centre of

the dish on which it is to be served ; garnish with slices of lemon, fried potato balls, and parsley; serve with

sauce Hollandaise or roe sauce. If you have no tin sheet, place the fish in the bottom of a baking-pan and when

done, loosen it carefully and slide it into the dish. Rock fish may be baked in exactly the same manner.

PLANKED SHAD

This is the very best way of cooking shad:

The plank should be three inches thick, two feet long, one and a half feet wide and of well-seasoned hickory or

oak. Pine or soft wood gives the fish a woody taste. Take a fine shad just from the water, scale, split it down the

back, clean it, wash well and immediately wipe dry. Dredge it with salt and pepper. Place the plank before a clear fire to get VERY HOT. Then spread the shad open and nail it, skin side next to the hot plank, with four large-headed tacks. Put it before the fire with the large end down; in a few minutes turn the board so that the other end will be down, and do this every few minutes until the fish is done. To tell when it is done pierce it with a fork ; if the flesh be flaky it is done. Spread with butter and serve on the plank or draw the tacks carefully and slide the shad on to a hot dish.

The whitefish caught in the lakes are excellent when cooked in this manner.

CREAMED FISH

Pick into small pieces one pint of cold cooked fish, put one tablespoonful of butter into a saucepan, add two table-

spoonfuls of flour, when mixed add one pint of milk, stir continuously until it boils, add one teaspoon ful of salt and

a saltspoonful of pepper. Mix the fish carefully with the sauce and turn into a shallow baking-dish or into individual

dishes. Sprinkle the top with stale bread-crumbs and brown in the oven.

A GOOD CHOWDER

Cut into pieces about one inch square, two pounds of uncooked haddock. Pare and cut into squares three good-

sized potatoes. Cut into dice a half-pound of ham. Put a layer of the fish in the bottom of a kettle, then a layer of

potatoes, then a sprinkling of ham and chopped onion, salt and pepper, then a layer of broken crackers, another

layer of fish, and so continue until all the materials are used, jiist cover with cold water and simmer gently for

thirty minutes. Dish and serve.

FISH CUTLETS

Put a half-pint of milk on to boil. Rub together one tablespoonful of butter and three even tablespoonfuls of

flour, then stir them into the boiling milk, stir and cook until a thick paste is formed, add the yolk of one egg, a

tablespoonful of chopped parsley, a quarter-nutmeg grated, ten drops of onion juice, mix and add two cupfuls of cold

boiled fish, mix again and add a palatable seasoning of salt and cayenne, turn out to cool. When cold form into

cutlets or croquettes. Dip first in beaten egg then in bread-crumbs and fry in smoking hot fat. Drain on

brown paper and serve very hot with Cream Sauce.

POTTED FISH

Cut uncooked fish into small pieces. Season with salt, pepper, and very little mace, dip each piece in vinegar and

pack them in stone or earthen jars. Tie the tops tightly with a piece of muslin, then cover with a paste made from

flour and water, stand the jars in a pan of boiling water and bake in a moderate oven one hour. When done and cold, remove the muslin, pound the fish to a paste, put it back into the jars and cover with melted butter. This can

be used at once and will keep two or three weeks.

CODFISH BALLS

Pick one pound of codfish into small pieces; soak it in cold water for half an hour ; then drain and pour over it

enough boiling water to cover; let it stand on back part of the fire for fifteen minutes. Strain and press out all the

water, then mix it with one pound of mashed potatoes, which should be well beaten. Add one tablespoonful of

butter, one-fourth cup of cream, one-fourth teaspoonful of pepper, beat well. Form into balls, roll first in beaten

egg, then in bread crumbs, and fry in smoking hot fat or oil.

SALT CODFISH WITH CREAM SAUCE

Cover two cups of picked codfish with cold water and let it soak two hours; drain, cover with lukewarm water and

stand it on the back part of the fire, where it will not get scalding hot, for one hour more. Then drain it free

from all water. Put one large tablespoonful of butter in a frying-pan ; when melted, add two even tablespoonfuls of

flour and mix; then add one pint of milk, stir constantly until it boils, add the fish, salt and pepper to taste and stir

until hot. Take firom the fire, add the yolk of one egg and serve immediately with plain boiled potatoes.

CODFISH Shaker Style

Pick one pound of uncooked salt codfish into flakes, cover with boiling water, stand on the back part of the range for

fifteen minutes, drain, cover again with fresh boiling water, let stand again and drain. Be very careful it does not boil,

as this ruins and toughens the fish. Put a large tablespoonful of butter into a saucepan, when melted, add a level tablespoonful of flour, mix and add a half-pint of boiling water, stir continuously until it thickens,

add a saltspoonful of pepper and the codfish. Mix and pour into a shallow baking-dish. Drop a number of eggs

over the top of the codfish, dust lightly with salt and pepper, and place in the oven a few minutes until the whites

are set.

STEWED EELS

Skin and clean six nice eels, cut off their heads and then cut theift into pieces about ten inches long; put them into

a stewing-pan, cover with boiling water, add a tablespoonful of vinegar and simmer ten minutes. Drain, save the liquor. Rub together one tablespoonful of butter and two of flour, then stir and melt over the fire, add the water, stir until it boils, add the eels, a bay leaf, slice of onion, a tablespoonful of chopped parsley, salt and pepper to taste. Cover and simmer again for twenty minutes. When done, dish the eels, strain the sauce over, garnish with sippets fried in butter, and serve at once.

SHELL FISH

LOBSTER

In purchasing lobster choose those heavy for their size, fully alive and with bright eyes. Kill by plunging them in a

large kettle full of hot water, then bring the water rapidly to a boil. In this way they are smothered quickly without

suffering. Hen lobsters are in special request for soups and sauces, on account of the spawn which becomes a brilliant red on boiling.

A medium-sized lobster should boil a half-hour, a larger one three-quarters. When done and cool twist off

the claws, and separate the tail from the body, carefully shake out the ' tom-alley " (this is the liver of the lobster

and may be known by its greenish color), also the coral. Remove the body shell, pick all the white meat from the

cells, rejecting the stomach which is found immediately under the head. Split the tail shell so that the meat may

be taken out in one solid piece, now split this meat in the centre, and you will uncover a little vein running its entire

length. This is the intestine and must be thrown away. The stomach or lady, the vein, and the spongy fingers

between the body and shell are the only parts not eatable. The claws should be cracked and all the meat taken from them.

PLAIN BOILED LOBSTER

To serve plain boiled lobster, arrange the meat, cooked as above, in the centre of a cold dish, garnish with parsley,

hard-boiled eggs cut into quarters, and the small claws of the lobster. Let each person season to suit one's self.

STEWED LOBSTER

Boil and open the lobster as directed, cut the meat into dice, measure it, and to every pint allow: two table-

spoonfuls of butter, two tablespoon fuls of flour, a half-pint of cream, a half-pint of stock, one teaspoonful of salt, a

quarter-teaspoonful of white pepper. Put the lobster into a stewing-pan, add the stock and simmer five minutes, then

add the cream. Rub the butter and flour together until smooth, then stir this in with the lobster carefully and

continually until it thickens, add the salt and pepper, and serve very hot.

A teaspoonful of curry powder may be added and it is then Curried Lobster.

LOBSTER Terrapin Style

Boil, open and cool one three-pound lobster. Cut it into pieces about one inch square. Put a quarter-pound of

butter in a saucepan, when melted, add an even tablespoonful of flour, mix until smooth, add a gill of cream, stir

continually until it boils. Take from the fire and work in carefully the hard-boiled yolks of four eggs, mashed fine, add a half-teaspoonful of salt, a grain of cayenne, then add the lobster, stand the saucepan over a kettle of boiling

water to re-heat. When hot and ready to serve, add two tablespoonfuls of sherry.

LOBSTER TIMBALE

Chop very fine two cups of boiled lobster, then pound, to a pulp, with a wooden masher, adding gradually four table-

spoonfuls of cream, then add the unbeaten white of an egg; beat into the mixture well, then add another and beat again, and so continue until you add three whites. Add an even teaspoonful of salt, a grain of cayenne, and stir in lightly the whites of two eggs, beaten to a dry froth. Garnish the bottoms of small moulds with chopped mushrooms, fill two-thirds fiill with the mixture. Stand the moulds in a pan of boiling water, cover and cook in the oven twenty minutes. When done, turn from the moulds and serve with Cream Mushroom Sauce.

LOBSTER CUTLETS

Two cups of chopped boiled lobster. Put a half-pint of cream or milk on to boil. Rub together two ounces of

butter and three even tablespoonfuls of flour, stir these into the boiling cream, stir continually until a thick paste

is formed, add the beaten yolks of two eggs, cook a moment, take from the fire, add the lobster, a tablespoonful

of chopped parsley, a quarter of a grated nutmeg, ten drops of onion juice, salt and cayenne to taste, mix carefully and turn out to cool. When cold, form into cutlet-shaped croquettes, dip first in beaten egg then in bread-crumbs,

and fry in smoking hot fat ; add a tablespoonful of hot water to the tgg as it makes a thinner and more delicate

covering. It will require about two minutes for frying. When done, drain, arrange them on a heated dish, put the

end of a small claw in each cutlet to represent the mutton bone, garnish with parsley, and serve with Cream Sauce or Sauce Tartare.

HOT CRABS

Boil the crabs and pick out the meat. Put a large tablespoonful of butter in a saucepan; when melted, add the

crab meaty add a grating of nutmeg, teaspoonful of salt, a dash of cayenne, and two teaspoonfuls of lemon juice.

Serve hot with dry toast.

DEVILED CRABS

12 nice, heavy crabs, one tablespoonful of salt

1/2 pint of cream, one tablespoonful of butter

2 tablespoonfuls of flour, one tablespoonful of chopped grated parsley,

1/4 of a ground nutmeg,

Yolks of four hard-boiled eggs Salt and cayenne to taste Put the crabs in warm water, add the salt and put the kettle over a brisk fire. Boil thirty minutes. Take up and drain; break off all the claws, separate the shells, remove the spongy fingers, and the stomach, which is found under the head. Pick out all the meat. Put the cream on to boil; rub the butter and flour together and add to the boiling milk; stir and cook for two minutes. Take from the fire and add the crab meat, the yolks of the hard-boiled eggs mashed fine, the parsley, the nutmeg, salt and cayenne. Clean the upper shells of the crabs, fill them with the mixture, brush over with beaten egg, cover with bread crumbs and put in a quick oven to brown; or better, put them in a frying-basket and plunge into smoking hot fat or

oil until a nice brown.

SOFT-SHELL CRABS

The soft-shell crab is nothing more than a hard-shell crab after shedding its shell. In about three days the new shell

begins to harden again, which is the cause of the always short supply.

Lift the shell and remove the spongy substance on both sides, then put your thumb nail under the point of the

" apron" and pull it off. The 'apron " is a small, loose shell, running to a point in the middle of the under shell.

Now wipe the crabs dry; if they are at all sandy, wash them before removing anything. Do not blanch them, as it

entirely destroys their fine flavor. Dip them, while alive, in beaten egg, and then in bread-crumbs which have been

well seasoned with salt and cayenne. Fry in smoking hot oil or lard for ten minutes; when done, drain a moment on

soft brown paper. Put Sauce Tartare in the centre of a cold, fiat dish, arrange the crabs around this, garnish with

parsley and lemon cut into quarters, and serve.

SHRIMPS

Of all fish belonging to the lobster species, shrimps are the smallest. They are of two kinds, the gulf shrimps or

prawns being the largest. They are sold by the quart, already boiled, in some markets, but in the Northern cities

the canned goods are convenient and very nice. Those put up by Dunbar & Co., and White, are the best.

TO FRY SCALLOPS

Scallops are always sold by measure, and only the muscular part of the fish is fit to use.

Cover the scallops with boiling water and let them stand three minutes; drain, and dry them with a towel;

season with salt and pepper ; dip first in beaten egg then in bread-crumbs, and fry in smoking hot fat or oil.

MUSSELS

Mussels are soft-shell clams. They should be of medium size, heavy and perfectly fresh. They should always be

fried and served same as oysters.

CLAMS

The small sand or cherry-stone clams are the better of the two varieties, the mud clams or quahaugs being tough and very salt.

CLAM FRITTERS

Chop and drain twenty-five small clams, add to them one gill of milk, four tablespoonfuls of flour, the yolks of three

eggs, and a saltspoonful of pepper. Stir in the well-beaten whites of the eggs and fry or saut6 in nice sweet lard or

suet. Do not float, but cook one side at a time. Drain on soft paper and serve very hot.

BISQUE OF CLAM

Drain fifty small clams. Then chop them fine. Boil and skim the liquor. Add to it one quart of veal stock, a tea-

spoon fill of onion juice and a dash of cayenne, add the clams and four ounces of stale bread. Boil five minutes

and then press through a sieve. Return it to the kettle, add two even tablespoonfuls of arrow-root, moistened in a

little cold water, stir until it thickens, add one pint of milk or cream. As soon as hot, serve. Do not boil or it will

curdle.

CLAM CHOWDER

Cut a half-pound of ham or bacon into dice. Pare and cut three medium-sized potatoes into tiny squares. Chop

one onion fine. Cut one pound of veal into pieces about an inch square. Chop fifty clams. Mash six water crackers.

Chop one tablespoonful of parsley. Now put a layer of potatoes in the bottom of a kettle, then a sprinkling of

ham, a little onion and parsley, then a layer of tomatoes then chopped clams, and continue these alternations until

all the materials are used, having the last layer clams. Now add sufficient boiling water to just cover. Closely cover

the kettle, and simmer for a half-hour, without stirring, then add one pint of hot milk, and the crackers. Stir and

serve at once, very hot. The tomatoes may be omitted, if not liked.

FRIED OYSTERS Philadelphia Style

Select for frying the finest oysters you can get. Drain them in a colander, and dry one by one on an old napkin

or soft linen. Do not lift them with a fork, but carefully with the fingers. Season on both sides with salt and

cayenne. Beat up an tgg in a saucer, add one tablespoonful of boiling water, and half a teaspoonful of salt. Put

some nice stale bread-crumbs out on your baking-board, and season with salt and cayenne. Dip the oysters one by one first in the bread-crumbs, then in the egg and then place again in the crumbs, covering every part most carefully, pressing it lightly with the hand. Put a deep frying pan over the fire, with enough oil or lard to immerse the

oysters. Be sure the oil or lard is smoking hot (365 degrees Fahr.); if you have no thermometer, drop in a crumb of bread, if it browns quickly, it is hot enough. Put in six of your oysters, watch them carefully, as soon as they are of a golden brown, take them out with a skimmer, and drain on a soft piece of brown paper, and serve at once on a hot dish. Some kind of pickles should always be served with them, in a separate dish.

Oysters are very much better fried in oil than lard or butter. They should never be fried until you are quite

ready to eat them, as they are not good when kept warm, or warmed over. If you have a large quantity to fry, they

may be dipped an hour or two before serving time, and spread on a clean cloth in a cool place. Always use bread-

crumbs in preference to cracker-crumbs.

FRICASSEE OF OYSTERS

Boil twenty oysters in their own liquor; drain. Put one large tablespoonful of butter in a frying-pan, and when

melted, add one large tablespoonful of flour; mix until smooth, now add one-half pint of milk, stir until it boils ;

add the oysters and a half-cup of the liquor, salt and cayenne to taste, and stir again until it boils. Take from the

fire, add the yolks of two eggs lightly beaten, and one tablespoonful of chopped parsley; serve at once.

STEWED OYSTERS

Drain fifty oysters, or one quart, and put the liquor on to boil; as soon as it boils, skim all the white scum from the

surface ; now add the oysters, bring to boiling point and skim again, then add a half-pint of milk, a tablespoonful

of butter rubbed with a tablespoonful of flour; cook one minute. Season with salt and pepper, and serve without

delay.

NEW YORK BROILED OYSTERS

Drain and season the oysters with salt and cayenne. Dip first in melted butter, then in bread-crumbs, and broil over

a clear fire until a very light brown. Serve on toast, with Maitre d'Hdtel Butter.

BROWN BROILED OYSTERS

Drain and dry the oysters. Boil and skim the liquor. Put one tablespoonful of butter in a frying-pan, and when very

brown add one tablespoonful of flour, brown again, add the oyster liquor, boil, season with salt and pepper. Stand

over boiling water to keep hot while you broil the oysters. Put a griddle or cast-iron pan over a very hot fire. Grease

lightly with butter, throw on a few oysters at a time, when brown on one side turn and brown the other. When done

put them in the sauce. Serve on buttered toast.

CURRIED OYSTERS

Drain twenty-five oysters and put the liquor on to boil. As soon as boiled, skim, and stand aside until wanted.

Put one tablespoonful of butter in a frying-pan to melt, do not brown ; add two slices of onion, and stir until the

onion turns a golden color, then add one tablespoonful of flour, one teaspoonful of curry powder, mix, and add a

half-pint of the oyster liquor, stir continually until it boils, add a half-teaspoon ful of salt and stand the pan over boil-

ing water to await the oysters. Dry the oysters on a soft towel. Heat a large, iron frying-pan, grease it lightly

with butter, and throw in the oysters, a few at a time, turning as soon as they are a golden brown. As fast as they

are cooked throw them into the sauce. Serve hot with boiled rice.

OYSTER PIE

Put two cups of flour into a cold bowl, cut into it quickly a quarter-pound of cold, hard butter, add a teaspoonful of

salt and sufficient ice-water to just moisten. A word of caution : add the water very carefully, wetting only the

dry flour, never stirring twice in the same place. Dredge the baking-board lightly with flour, turn the paste out onto

it and roll lightly and quickly from you into a long, thin sheet. Place over this a quarter-pound of butter, cut into

small pieces, fold into three, turn the paste around and to from you again as before. Fold and roll again; then fold

and stand on the ice for two hours. This paste to be very light must be mixed and rolled quickly, and the materials

icy cold, with one-half this paste line a deep pie-dish. Drain fifty oysters free from all liquor, turn them into the

pie-dish, add a tablespoonful of butter, cut into small pieces, salt and pepper. Roll out the remaining half of

the paste for the upper cover. Bake in a quick oven thirty minutes.

MEATS

BEEF

Good beef should be of fine grain, firm texture, a clear red color, and a yellowish-white, firm fat. The best pieces

for roasting are the ribs, sirloin and pin-bone; the latter containing a large piece of tenderloin, with a corresponding

piece of sirloin, makes a delightful roast, and is entirely unknown to many persons. Three-fourths of the populace

order for roasting — and fully believe they receive it — the middle cut of the standing ribs. When we stop to consider

that one animal only contains two such cuts, we see how impossible it is for a butcher to send this to each of his two

hundred customers, if he is fortunate enough to have that number. In so doing, he would have to slaughter one

hundred animals, and many of our first-class and well-to-do butchers cut and sell only four or five animals per week.

It is my intention to teach you how to make good, wholesome, palatable dishes, out of the so-called inferior pieces

of meat. A pound of meat from the shoulder, costing eight to ten cents per pound, contains just as much nourishment

as tenderloin at seventy-five cents per pound.

ROAST BEEF

Meat cooked in the oven is truly baked meat, not roasted, and if the former be done according to scientific principles,

it is in no way a "mean *' dish. I am convinced, from practical experiments, that meat cooked by dry heat in an

open chamber will, if properly managed, produce better results in every respect than a tin kitchen and an open fire,

in the hands of an untrained cook. One teacher argues that the vapor injures the flavor of the meat, but I cannot

see how the vapor of beef can possibly injure the flavor of beef, or the vapor of mutton be at all damaging to mutton.

The object in baking is to seal up the pores on the surface as quickly and completely as possible, thus retaining the

juices within the meat. Put your meat, then, in an iron baking-pan, dust it with pepper only ; sprinkling with salt

hardens the fibrine on the outside and toughens the meat. Put a half-cup of water in the bottom of the pan to prevent

scorching, and slide the whole into a very hot oven. Let the surface crust or brown as speedily as possible ; do not

baste for the first fifteen minutes ; at the end of this time you will find sufficient dripping with which to baste. Do

not add more water ; remember, you are baking, not braising or stewing. If the roast is large, fifteen minutes to

every pound will be required, and the oven should be slightly cooled after the first hour and salt added to the fat

in the pan. In this way the salt is basted into the meat, which should be done every ten minutes. In roasting

smaller pieces of meat a different procedure is necessary. The time slightly decreases, say ten minutes to every pound,

adding salt after the first fifteen, and basting every ten minutes as before. I have frequently heard the heads of

small households refuse to have roast beef, because 'small roasts are never good." This is an error, as I have had,

many times, as delicious roasts from a properly cooked four pound rib, as from those weighing nine or twelve pounds.

The continual basting with hot fat assists the communication of heat and checks the evaporation of the juices, but if the

pan be partly filled with water, the meat is given a water bath by the basting, loses its juices, and becomes tasteless

and dry.

BAKED BEEF French Style

Secure a nice fat middle cut .of rib or a pin-bone roast, weighing about ten pounds. Mix together two tablespoonfiils of

olive oil and two of lemon juice. Moisten the meat all over with this mixture. Cut two onions into thin slices,

add one tablespoonful of chopped parsley, and a saltspoonful of white pepper. Put part of this mixture on a large

dish, place the meat on top of it then the remainder over the meat, cover and stand aside over night. Next day

bake the same as plain Baked Beef.

This preparation certainly improves the flavor of the meat and makes it more tender.

FILLET OF BEEF WITH MUSHROOM 8AUCE

To prepare, first remove, with a sharp knife, every shred of the muscular covering from one side of the fillet. Cut

larding pork (very fat salt pork) into tiny strips, and throw them into a bowl of ice-water to harden. Place one end

in the slot end of a larding needle as far as it will go, thrust the needle into the meat, taking a stitch near the

top and one end about one inch deep, push the needle through, place the finger lightly on the end of the pork

and draw out the needle, leaving the pork exposed about one inch at each end of the stitch. Continue until you

have two rows of these lardoons (the name given to these small strips) down the centre of the fillet. The lardoons

should be one inch apart. In the bottom of a baking-pan put one small onion, sliced, one carrot, a few pieces of

celery, four cloves, a sprig of parsley, and two bay leaves. Put the fillet in the pan on top of these, dredge with pep-

per, and spread with butter, add to the pan a teaspoonful of salt, and a cup of boiling water or stock. Bake in a

quick oven for thirty minutes, basting with melted butter four or five times. The shape is such as to take thirty

minutes to bake a fillet no matter what its weight. When done take it out and place on a heated dish, add to the

pan one pint of stock or water, and let it simmer while you brown in another pan two ounces of butter and two

tablespoonfuls of flour. Remember that both butter and flour must be a dark brown. Now add the pint of liquor

from the other pan, stir continually until it boils, and add a pint of fresh mushrooms, or a can of French mushrooms,

cook five minutes, take from the fire, add a tablespoonful of Worcestershire sauce, a tablespoonfiil of tomato

catsup, and a palatable seasoning of salt and pepper, pour around the fillet, and serve.

The fillet may also be served with plain tomato sauce.

BROILED FILLET OP BEEF

Cut the fillet into pieces about one inch thick. Mix together two tablespoonfuls of melted butter and one of lemon

juice. Moisten .the meat carefully with this mixture and stand in a cold place for one hour or longer, then place

them in a wire broiler, and broil five minutes over a clear fire turning the broiler ten times. Serve with salt, pepper,

and melted butter, or with tomato or mushroom sauce.

BRAISINGS

The word "braise" means to cook meats slowly, in a closely-covered pan in the oven, the pan containing suffi-

cient water to keep up a goodly quantity of steam. The meat should be placed in the bottom of the pan, the pan

partly filled with boiling water, a teaspoonful of salt added, a sliced onion, a carrot, a sprig of parsley, and a bay leaf,

if liked. Now cover the pan closely, and place on the bottom of a moderately hot oven, and bake or cook fifteen

minutes to every pound of meat, basting every half hour. Meat thus cooked should be of a delicate brown, juicy and

tender. You cannot roast in a braising-pan — meat is always dry and tasteless. A brown sauce should be made from

browned butter and flour and the liquor from the bottom of the braising-pan.

All kinds of meats and poultry are braised in precisely the same manner.

BRAISED BEEF'S TONGUE

Wash the tongue, put it into a kettle and cover with boiling water; simmer gently for two hours. Then take out

the tongue, skin it, trim off the rough pieces at the roots, and remove the bones. Now tie the tip of the tongue

around to the side of the thicker part ; fasten it. Now put two tablespoonfuls of butter in a frying-pan and brown it,

then add two tablespoonfuls of flour, mix well; then add one quart of stock or the water in which the tongue was

boiled, one onion, one carrot, one turnip, one potato, sliced, a sprig of parsley, two bay leaves, a tablespoonful

of Worcestershire sauce, and a tablespoonful of mushroom catsup ; stir until it boils. Put the tongue in a baking or

braising-pan, pour this sauce around it; if in a baking-pan cover, put it in the oven, and bake two hours, basting

every fifteen minutes. When done, dish the tongue; remove the strings. Boil the sauce until reduced to one

pint, pour it over and around the tongue, and serve.

CANNELON

Mix one pound of uncooked beef, chopped fine, yolk of one egg, one tablespoonful of chopped parsley, one of

butter, one of bread-crumbs, one teaspoonful of lemon juice, one of salt, and three dashes of black pepper to-

gether, then form into a roll about six inches long and four inches in diameter; wrap in greased paper, put in a

baking-pan and bake in a quick oven thirty minutes, basting twice with melted butter. When done, remove the

the paper, place the roll in the centre of a hot dish, and serve with Mushroom or Brown Sauce poured over it.

STUFFED STEW OF BEEF

Take three pounds from upper side of round. Make gashes in the meat about two inches long and almost through it.

Mix one-fourth of a teaspoonful of black pepper, one-fourth of a teaspoonful of nutmeg, one-half teaspoonful of all-

spice, one-fourth teaspoonful of cloves, and one teaspoonful of salt. Mix one cup of bread-crumbs, one

tablespoonful of chopped parsley, and one tablespoonful of butter (melted) together. Rub the meat on both sides

with the spices and put the remainder in the gashes. Fill the gashes nearly full with the bread-crumbs. Cut one-

fourth of a pound of larding pork into pieces the size of the gashes, and work them down with the crumbs. Now

tie the meat around with a piece of twine to hold in the filling. Put it in a saucepan and cover with a gravy made

as follows : Put one tablespoonful of butter in a frying-pan and let it brown, add one tablespoonful of flour and mix

well, then add one quart of stock, stir until it boils, then add one tablespoonful of mushroom catsup, one of tomato

catsup, one of Worcestershire sauce, one onion, and one bay leaf, and pour it over the meat; simmer gently three

hours. Then take the meat out, put it in a baking-pan, pour over two tablespoonfuls of glaze or gravy, and put it

in the oven for ten or fifteen minutes to brown. Then dish and strain the gravy over and around it.

BEEF A LA MODE

Take a piece from the round weighing about seven pounds. Remove the bone. Cut deep gashes into the meat about

one inch apart, being careful not to cut all the way through. Mix together, one teaspoonful of salt, half teaspoonful of

pepper, same of cinnamon, a quarter- teaspoonful of mace, the same of cloves, and rub them into the meat on both

sides, sprinkling a little into the gashes. Cut fat salt pork into pieces the size of the gashes, put a piece into each

gash. Make a filling from a half-cup of stale bread crumbs, one small onion, grated, and moisten with vinegar.

Work a portion of this into the gashes by the side of the pork. Mix three tablespoonfuls of olive oil with one and

a half of vinegar, and moisten both sides of the meat; stand away over night. In the morning, bind it together

with a piece of tape. Put it in a baking-pan with one onion, sliced, one carrot, a bay leaf, piece of celery and a

sprig of parsley. Partly cover it with boiling water; then cover with another pan, and cook in the oven for four hours.

Baste every twenty minutes. When done remove the meat, and stand aside to cool. Strain this liquor in the pan

and add to it a quarter-box of soaked gelatine. Season to taste and put it into a square pan to cool. This should

form an amber jelly, and may be cut in blocks and used as a garnish for the beef a la mode.

BROILED STEAK

Trim the steak free from all suet. Put the meat plate to heat. See that the fire is clear and free from gas. Grease

and heat the broiler. Now put the steak in the hot broiler and place it over the fire; turn constantly. It will take

eight minutes to broil if the steak is three-quarters of an inch thick. When done, place it on the hot plate, dredge

it with salt and pepper ; turn it and season the other side. Serve immediately.

Never attempt to broil a toiigh steak; if you should be so unfortunate as to buy one, use it for some made dish,

as hacking or hammering bruises the meat, and allows all the juices to escape.

TO PAN A BEEFSTEAK

When there are no conveniences for broiling (and we never fry a steak), heat an iron pan very hot, put in the steak,

turn it from side to side over a very hot fire for about fifteen minutes. The steak should be about three-quarters of

an inch in thickness. Serve on a hot plate, seasoned the same as broiled steak.

SPANISH BEEFSTEAK

Have cut from the upper round a steak about one inch thick. Put it in a baking-pan, add a half-cup of hot water

and bake for thirty minutes. Take it from the oven, cover it with a layer of Spanish onion cut into thin slices. Put

it back in the oven and bake thirty minutes longer. Take it out again, dust it with salt and pepper, and cover

it with a layer of stewed tomatoes, then a sprinkling of grated cheese ; put it back in the oven long enough to

thoroughly heat and melt the cheese. Serve very hot, and in dishing lift the steak carefully without disturbing the

layers.

BRESLAU OF BEEF

Beat the yolks of three eggs, add to them one pint of cold, chopped beef, one gill of stock, two tablespoonfuls of

butter, a half-cup of stale bread-crumbs, a half-pint of cream, a tablespoonful of chopped parsley, a teaspoonful

of salt, and a half-teaspoonful of pepper. Brush custard cups well with butter, press the breslau into them. Partly

fill a baking-pan with boiling water, stand the cups in it, and bake in a quick oven for thirty minutes. When done,

turn them from the cups into a heated dish, pour around Tomato Sauce, garnish with squares of toasted bread, and

serve hot.

DEVILED MEAT

Cut cold meat into dice. Put a tablespoonful of butter into a frying-pan, when hot, add two tablespoonfuls of

stale bread-crumbs, fry until brown ; add the meat, a pint, a half-teaspoonful of dry mustard, a dash of cayenne, and

a sprinkling of salt. When the meat is thoroughly heated, add the yolks of four hard-boiled eggs mashed fine, a half-

cup of stock, or water ; let boil up once, and serve very hot. Buttered toast should be served with it.

TO CORN BEEP FOR DRYING (Grandmother's Recipe)

Cut a round of beef into four pieces. Rub each piece lightly with salt on all sides, and let it stand one day

before corning. Make a brine from one tub of water, a half-pound of sugar, a teaspoonful of powdered saltpetre,

and salt until the brine will float an egg. Put the meat into this brine and allow it to remain two weeks. Cover

it carefully and look at it frequently. See that the brine covers the meat; if not, make a little more from salt and

water and add to it. At the end of the two weeks, take out the meat and hang it in a cool place, to dry. It may

be smoked, but many think this destroys the flavor.

TO BOIL CORNED BEEP

Wash it well, and put it on to boil in cold water. Bring slowly to a simmer, and simmer thirty minutes to every

pound.

If to be served cold, allow it to cool in the liquor in which it was boiled.

FRIZZLED BEEF

Chip dried beef very thin. To every half-pound allow a large tablespoonful of butter, a half-pint of milk, and one

tablespoonful of flour. Melt the butter in a frying-pan, then add the meat, and stir over the fire for about two min-

utes, or until the butter begins to brown; dredge in the flour, stir again, then add the milk and a little pepper; stir

again until it boils, and serve immediately.

BAKED BEEF'S HEART

Soak the heart three hours in cold water, remove the muscles from the inside, and take out every atom of blood.

Make a forcemeat as follows : One cup of bread-crumbs, one tablespoonful of chopped parsley, one tablespoonful of

melted butter, half a teaspoonful of marjoram, half a teaspoonful of salt, and two dashes of black pepper; mix, and

stuff the heart. Tie it together with twine, and wrap tightly in a cloth, sewing the ends together so that the stuf-

fing cannot possibly get out. Put it into a small stewpan with the point of the heart down, nearly cover with boiling

water and simmer until tender, about two and a half hours, then remove the cloth, place the heart in a baking-pan,

baste with melted butter, and brown in a quick oven. When done, place it on a heated dish. Put one table-

spoonful of butter in the baking-pan, arid, when brown, add two tablespoonfuls of flour, and a pint of the water in

which the heart was stewed ; stir constantly until it boils, add salt and pepper to taste, and four tablespoonfuls of

sherry. Pour it over the heart and serve very hot.

STEWED KIDNEY

Be sure that the kidneys are perfectly fresh, split them in halves, wash them in cold water, and with a pointed knife

take out all the fat and sinewy tubes. Cut the remaining part into thin slices, throw them into a stewpan of cold

water, stand them over a moderate fire, and, when steaming hot, drain, scald, stand aside for a few minutes; drain and

scald again. One point must always be remembered, that is, that the kidney must never boil or reach the boiling

point, or it will be hard and tough. Put two tablespoonfuls of butter in a frying-pan, and when very brown, add

two tablespoonfuls of flour; brown again, and add one pint of water or stock, stir continually until it boils, add a

palatable seasoning of salt and pepper, and the kidney, stir until the kidney is very hot, and then stand over boiling

water for five minutes. If you use wine, add two tablespoonfuls, or you may add Worcestershire sauce and a little

lemon juice.

MUTTON

BAKED LEG OF MUTTON

Trim the leg and wipe it with a damp cloth, place it in a baking-pan, dust it with pepper, put a half-cup of water in

the pan, place it *in a hot oven, and bake twenty minutes to every pound, dust thickly with salt when the meat is

half done. Serve with a brown sauce made from the fat in the pan.

Mutton to be perfectly tender should be well hung in the open air, and thoroughly basted while baking.

BAKED SHOULDER OF MUTTON

A shoulder of mutton may be baked precisely the same as a leg of mutton, or the bone may be removed, and the

vacancy filled with a bread stuffing.

BOILED LEO OF MUTTON

Wipe the leg with a damp towel, dust a piece of cheese cloth thickly with flour and wrap the leg in it, then place it

in a large kettle of boiling water. The leg must be thoroughly covered with the water, cover the kettle, boil for five

minutes, then put it on the back part of the range, and gently simmer fifteen minutes to every pound. Add a

teaspoonful of salt when the leg is half done. When done, remove the towel carefully, dish the leg, garnish with parsley,

trim the bone with quilled paper, and serve with Caper Sauce in a boat.

Save the liquor in which the mutton was boiled for Brown or Herb Soup.

BRAISED LEG OF MUTTON

Rub the outside of the leg with a mixture of the following spices : a half-teaspoonful of pepper, the same of cloves,

a quarter-teaspoonful of nutmeg and a half-teaspoonful of curry powder. Hang it in a cool place forty-eight hours.

Place it in a braising-pan with one onion and one carrot, sliced, two bay leaves, and a piece of celery, add

one quart of good cider, cover the pan and cook in a quick oven one and three-quarters hours. The leg should be

basted every ten minutes, and turned once or twice while cooking.

Serve with the sauce in the pan poured around it. If the sauce is thin, after the leg is taken out boil it rapidly

until reduced to the proper consistency.

MUTTON CHOPS

Broil precisely the same as beefsteak.

Serve with Tomato Sauce or green peas.

SHOULDER OF MUTTON WITH OYSTERS

Secure a large Southdown shoulder, bone it, sprinkle it well with pepper and mace, and hang it in a cold place over

night. In the morning fill the space from which the bone was taken with nicely seasoned oysters, sew up and tie into

shape. Put the shoulder in a stewing-pan and cover with boiling water, add an onion, a dozen pepper-corns, and

one teaspoonful of salt, cover closely and simmer gently twenty minutes to each pound of meat. Serve with

Oyster Sauce.

IRISH STEW

Cut two necks of mutton into small pieces, put them in a stewing-pan, and just cover with boiling water. Bring the

whole quickly to a boil; boil rapidly one minute, then push the saucepan on the back part of the range, where

the contents will gently simmer, for three hours; about a half-hour before the stew is done, add one tablespoonful of

grated onion, four potatoes cut into dice, and a palatable seasoning of salt and pepper. When done, dish the meat

carefully with a skimmer, allowing as much as possible of the sauce to remain in the saucepan, which take from the

fire. Beat the yolks of two eggs with two tablespoonfuls of cream until light, and add them hastily to the sauce;

pour this over the meat, and sprinkle with finely chopped parsley. Serve with it, stewed tomatoes and browned

slices of turnip.

CURRY OF MUTTON

Chop one pint of cold cooked mutton. Put one tablespoonful of butter in a frying-pan when melted, add a tablespoonful of flour and stir until smooth, add half-pint of boiling water, stir until it boils, add the meat, a teaspoonful of curry powder, and a half-teaspoonful of salt; stir until thoroughly heated. Then heap it in the centre of a meat dish, and put around it a border of nicely boiled rice.

MUTTON SAUSAGES

Chop one pint of cold cooked mutton, three ounces of beef suet, and six raw oysters; mix, add a half-cup of bread-

crumbs, one egg slightly beaten, salt, pepper, and a quarter-teaspoonful of mace, and, if convenient, a teaspoon-

ful of anchovy paste; mix all thoroughly together into small round cakes, and fry in butter. Serve with Tomato

Sauce.

HAGGIS

Chop the uncooked heart, tongue, and half of the liver of a sheep, and mix with them one-half their weight in

chopped bacon, add a half-cup of stale bread-crumbs, the grated rind of one lemon, a teaspoonful of salt, a quarter-

teaspoonful of black pepper, and two well-beaten eggs; pack this into a well-buttered mould, cover, place it in a

kettle partly filled with boiling water, and boil slowly for two hours. When done, turn it on a dish, and serve it

plain or with Sauce Bechammel.

CHINESE RAGOUT

Chop one pint of cold cooked mutton. Put it in a stewing pan, and add two tablespoonfuls of butter, a half-pint of

water, one small onion, chopped, a half-pint of green peas or a half-can, a small head of lettuce, torn in small pieces,

a teaspoonful of salt, and a quarter-teaspoonful of pepper; cover, and cook slowly for one hour. When done, dish,

and serve with a border of boiled rice.

BREAST OF LAMB WITH ASPARAGUS TOPS

Remove the skin from a breast of lamb, and then cut It into square pieces; dredge these with flour. Pat two

ounces of butter in a stewing-pan, and, when hot, throw in the pieces of lamb; cook and shake until the meat is nicely

browned, then add one quart of boiling water or stock, one Bermuda onion, cut into slices, an even teaspoonful

of salt, and a saltspoon of white pepper. Cover the stewing-pan, and simmer gently until the meat is tender, then

skim off the fat and add one pint of asparagus tops that have been cooked ten minutes in boiling water. Let the

whole boil ten minutes longer, and serve in a border of nicely boiled rice.

TO BOIL SALT OR SMOKED SHEEP'S TONGUES

Wash one dozen sheeps' tongues, and soak them over night in cold water. In the morning put them in a kettle of fresh

cold water and bring them slowly to a boil, skim all the scum from the top, and simmer two hours; stand aside to

cool in the liquor. When cold, remove the skin and trim off the rough parts. Lay them between two plates to

flatten. Arrange them in a circle on a meat -dish with Mayonnaise in the center. Garnish with water-cress.

SHEEPS' TONGUES IN JELLY

Wash thoroughly six fresh sheeps' tongues. Throw them into boiling water, and simmer very gently for one and a

half hours. At the end of first hour add one onion, one bay leaf, a teaspoonful of salt, and a quarter-teaspoonful of

pepper. When done, remove the skin and rough parts. Have ready some Aspic Jelly, made as follows: Put a

quarter-pound of bacon in the bottom of a soup-kettle, let it brown, and add one onion, cut in slices, and stir until a

nice brown; then add one large tablespoonful of butter, and, when hot, one pound of uncooked beef, cut fine;

cover the kettle and let it simmer until a thick brown glaze is formed in the bottom of the kettle ; then add a knuckle

of veal and two quarts of cold water ; simmer gently for two hours. Now add a slice of turnip, a slice of parsnip,

a half carrot, a stalk of celery, six pepper-corns, three whole allspice, two cloves, a blade of mace, a chip of lemon rind,

a tablespoonful of Worcestershire sauce, and salt to taste. Then simmer two hours longer. When done it should be

reduced one-half, strain and clarify the same as Consomme. Put a layer of the jelly in the bottom of a mould, stand it

away until stiff and cold. Put the sheeps* tongues on the jelly and pour the remaining jelly over them. Stand the

whole in a cold place over night or for several hours. When cold and firm, turn it out on a cold meat-dish.

Garnish with hard-boiled eggs and water-cress.

VEAL

Veal and pork may be placed side by side as far as digestibility is concerned. Persons of weak digestive organs

cannot afford to eat either. Veal, perhaps, has the preference, provided it be cut thin and cooked thoroughly.

Veal roasted is far more unwholesome than when cooked in any other way.

Use judgment and care in selecting. Choose that at least two months old, with firm flesh, pinkish tinge, and

good-sized hard bones. That with small bones, soft and flabby flesh, with bluish tinge should be avoided as not

only unwholesome, but dangerous.

VEAL CUTLET

The usual method of dipping a thick cutlet into egg and crumbs, and then frying it slowly in lard is abominable.

But if the cutlet be cut as thin as a knife blade, blanched by pouring over it boiling water, then dried, dipped, and

fried quickly in nice veal suet, it will be both palatable and comparatively wholesome.

ROAST SHOULDER OP VEAL

Have the butcher remove the bone from the shoulder, fill the space with a bread stuffing, seasoned only with salt,

pepper, and parsley, pin the meat together with a skewer, and finish precisely the same as baked beef or mutton.

RAGOUT OF VEAL

Take the remains of cold roast veal and cut it into neat squares. To each quart of these squares allow a pint of

sauce made as follows: Put two tablespoonfuls of butter in a frying-pan and, when very brown, add two even table-

spoonfuls of fiour, mix until smooth, and add one pint of stock, or water, stir continually until it boils, add a tea-

spoonful of salt, a dash of pepper, and the meat. When thoroughly hot, stir in three hard-boiled eggs, chopped very

fine. Serve with plain boiled rice.

STEWED SWEETBREADS

Parboil and carefully remove the skin without breaking the sweetbreads. Put them into a small stewing-pan with two

ounces of butter, a tablespoon ful of chopped onion, a tablespoonful of chopped parsley, one clove, a bay leaf, a

teaspoonful of Worcestershire sauce, a half- teaspoon ful of salt and a half- pint of white stock. Stand the pan on a

moderate fire and simmer for thirty minutes. Dish the sweetbreads. Wash a pint of French peas in cold water,

add them to the sauce, let the whole come to a boil, skim all the fat from the surface, and pour the sauce and peas

aroimd the sweetbreads.

SWEETBREAD CUTLETS

Parboil, skin and chop one large pair of sweetbreads. Chop one dozen mushrooms very fine. Put one gill of

cream on to boil in a porcelain-lined or granite kettle. Rub smoothly together one tablespoonful of butter and

two even tablespoonfuls of flour, and stir into the boiling cream, stirring continually until it forms a thick paste;

then add the yolks of two eggs, stir another minute, add the sweetbreads and mushrooms, a quarter-teaspoonful of

grated nutmeg, a teaspoonful of onion juice, a tablespoonful of chopped parsley, salt and white pepper to taste ;

mix and turn out to cool ; when cold, form into cutlets, dip in tgg and bread-crumbs and fry in smoking-hot fat.

Drain on brown paper, and serve with Cream Sauce.

CREAMED SWEETBREADS

Parboil the sweetbreads for twenty minutes, then throw them into cold water for five minutes to blanch. Carefully

remove all the skin and rougher parts. Pick them to pieces, rejecting all the fine membranes, and chop with a

silver knife. Cut ten mushrooms into dice. Put one large tablespoonful of butter into a granite or porcelain-lined kettle to melt; when melted, add one tablespoonful of flour, mix until smooth, add a half-pint of cream, stir continually until it boils; add the mushrooms and sweet breads and stand over the steam of the teakettle until all is thoroughly heated, add a half-teaspoonful of salt and a dash of white pepper. Serve in fancy paper cases, natural or silver shells.

BROILED LIVER

Cut the liver into slices and scald it. Then wipe it dry, season with salt and pepper, and broil over a clear fire, first

on one side and then on the other; it will take about five minutes. When done, spread lightly with butter, and

serve on heated dish.

PORK

Pork, like veal, should be thoroughly cooked, and should be eaten only during the winter months.

ROAST LOIN OP PORK

Put the loin in a baking-pan, dust it with pepper, put a half-cup of water in the bottom of the pan, add a teaspoonful of salt and a teaspoonful of powdered sage, and bake in a quick oven twenty minutes to every pound, basting every fifteen minutes. Serve with it plain Apple Sauce.

HAM CROQUETTES

Put one gill of milk on to boil, add to it two tablespoonfuls of dried bread-crumbs; stir over the fire until it thickens;

add one cup of cooked ham finely chopped, one tablespoonful of chopped parsley, a dash of cayenne, and the beaten

yolk of one egg; mix well and turn out to cool. When cool, form into balls about the size of a hickory nut ; roll

first in egg and then in bread-crumbs, and then plunge into smoking-hot fat for about two minutes to brown.

BAKED HAM

Soak the ham over night in sufficient cold water to cover it. Next morning wash and trim it neatly. Put it in a large kettle, cover with cold water, add a tablespoonful of molasses, and a quart of cider; cover the kettle and cook

slowly fifteen minutes to every pound of ham. When the ham is done, take it out, remove the skin, and place it in

a baking-pan, fat side up, brush it over with beaten egg sprinkle lightly with bread-crumbs, add a pint of cider to

the pan, and bake in a moderate oven one hour, basting once or twice with the cider. Serve hot, cut in thin slices.

POULTRY

If care is taken in the dressing of fowls, there is no need of washing. In my own school it is never done^ unless

some one is unfortunate enough to break an intestine, then the washing is done as delicately as possible. To get the

best results bake poultry twenty minutes in a very hot oven, then cook slowly to finish. All poultry is much

better if cooked without stuffing. An eight-pound turkey will take two hours; a five-pound chicken one hour and

a half.

CHICKEN STUFFED WITH CHESTNUTS

Draw and clean the chicken. Roast one quart of large chestnuts; when done, remove the shells and mash. Put

one-half the chestnuts in a bowl, add a tablespoonful of butter, a teaspoonful of salt, and a dash of pepper, mix

and fill the chicken the same as with bread-crumbs. Lard the breast thickly with salt pork; place the chicken in a

baking-pan, add a half-cup of water and a half-teaspoonful of salt; roast in a quick oven fifteen minutes to each

pound, basting every ten minutes. When done, dish, remove the strings and skewers, garnish with parsley. Put the remaining chestnuts in the pan in which the chicken was roasted, mix well, add a half pint of stocky stir until it boils, add salt and pepper to taste, and serve in a boat. Chickens may also be stuffed with oyster or potato stuffing.

BRAISED CHICKEN

For this dish select a fowl weighing about five or five and a half pounds. Singe, draw, and truss without stuffing.

Put one sliced carrot, one onion, a few celery tops, and, if you have it, a bay leaf, in a good-sized baking-pan; add a

piece of bacon or ham rind, a quart of water, a teaspoonful of salt, and a saltspoon of pepper. Put the chicken in

the pan, cover with another pan, and bake in a moderately quick oven for about two and a half hours, basting every

ten or fifteen minutes. When the chicken is done, put two tablespoonfuls of suet in a frying-pan ; when very

brown, add two level tablespoonfuls of flour, mix well, and add the liquor from the pan in which the chicken was

braised. This should measure one pint, stir until it boils. Serve in a boat.

Boiled ham may be served with the braised chicken.

FRIED CHICKEN WITH CREAM GRAVY

Clean a fowl and disjoint it, wipe thoroughly with a damp towel, and dust each piece lightly with flour. Have ready

a good-sized pan containing a mixture of suet and lard, or better still, pure olive oil. Put the chicken into the hot fat,

cook slowly until nicely browned on one side, then turn and brown the other. Dish carefully and pour from the

pan all the fat excepting two tablespoonfuls, add to this, two tablespoonfuls of flour, mix and add one pint of cream

or milk, stir continually until it boils, add a level teaspoonful of salt, a dash of pepper, pour it over the chicken, and

serve.

FRICASSEE OF CHICKEN

Draw, and cut up a nice young chicken, wipe it well with a damp cloth. Put two ounces of butter in a saucepan,

and when hot, put in the chicken, cook quickly without cover until the pieces are nicely browned, then draw them

to one side of saucepan, add two tablespoonfuls of flour to the butter, mix and add one pint of hot water, stir until

boiling, add a teaspoonful of salt, a slice of onion, a bay leaf, and a dash of pepper, cover and simmer gently for

one hour. When done, dish the chicken, add the beaten yolk of an egg to the sauce, pour it over the chicken,

sprinkle with chopped parsley, and serve.

AN EASY CASSEROLE

Singe and draw two pullets; disjoint them as you would for a fricassee ; arrange the pieces in a large baking-dish,

a quarter-pound of ham may be cut into dice and mixed throughly, dust with salt and pepper, cover with water, put

a lid over the dish and bake in a quick oven for one and a quarter hours. Put a half-cup of rice in a kettle of boil-

ing water and boil rapidly for twenty minutes. Drain, add a tablespoonful of butter, two tablespoonfuls of cream,

a teaspoonful of salt, and a dash of pepper. Remove the chicken from the oven, take off the lid, and, if the water

has evaporated, add sufficient milk to nearly cover the chicken, dust again with a little salt, and put the rice over

the top to form a crust. Brush over with melted butter and put back in the oven to brown. Serve in the dish in

which it was baked.

BOUDINS

Chop cold cooked chicken fine, measure, and to every pint add a tablespoonful of butter, two tablespoonfuls

of dried bread-crumbs, half a cup of stock or boiling water, two eggs, slightly beaten, salt and pepper to

taste. Put all these ingredients into a saucepan and stir over the fire for a moment until thoroughly mixed.

Fill custard cups two-thirds full with this mixture, stand them in a baking-pan half-filled with boiling water, and

bake in a moderate oven twenty minutes. When done turn them out carefully on a heated dish and pour around

them cream or Bechamel Sauce. Remains of cold roast or boiled poultry can be used in this way.

CHICKEN CROQUETTES

Remove the skin, fat and sinews from cold cooked chicken, then chop and measure it, and to every pint allow a half-

pint of milk, one large tablespoonful of butter, two large tablespoonfuls of flour, one tablespoonful of chopped

parsley, twelve drops of onion juice, a quarter-teaspoonful of nutmeg, salt and cayenne to taste. Put the milk on to

heat in a double boiler, rub the butter and flour to a smooth paste, then stir into the boiling milk, and stir con-

tinually until it is very thick, take it from the fire, add the meat and all the seasoning; mix thoroughly, tasting to see

if enough salt and pepper, turn out to cool. When cold and stiff" form into cone-shaped croquettes (there are

molds for this purpose); dip these first in egg then in bread-crumbs, and fry in smoking hot oil or fat. Sweet-

breads may be parboiled, chopped and added to the meat, before measuring. All meat croquettes may be made

in the same manner.

CECILS

Two cups of cold cooked meat chopped fine, add the yolks of two eggs, a tablespoonful of butter, two table-

spoonfuls of stale bread-crumbs, a half-teaspoonful of onion juice, a teaspoonful of salt and a quarter-teaspoon-

ful of black pepper. Put all these ingredients in a frying pan, and stew over the fire until thoroughly mixed and

hot. Turn out to cool. When cold form into balls about the size of a walnut, dip first in beaten egg then in

bread-crumbs, then fry in smoking hot oil or fat. Serve with

sauce Bechamel.

TURKEY

A turkey may be stuffed with chestnuts, bread, potato, or oyster stuffing and cooked precisely the same as a .

chicken.

BOILED TURKEY

For boiling select a young hen turkey not weighing over eight pounds. Clean, truss, and tie into shape, but do not

stuff. Dredge thickly with flour, put it into a kettleful of boiling water, add a quarter-cup of washed rice, a bay leaf,

and a slice of onion, cover the kettle closely, boil rapidly for five minutes, then put it over a moderate fire to simmer

gently for two hours; serve with Egg or Oyster Sauce. The water in which it was boiled should be saved for

soup.

DUCK WITH OLIVES

Clean and wipe two young ducks, tie them into shape, put them in a baking-pan, put thin slices of

pork over their breasts, dust with pepper, add a half cup of water to the pan, and bake in a quick oven

for one hour. Take the ducks from the pan, and then put in one tablespoonful of butter and two of flour, stir and

cook until the flour is a dark brown, then add one pint of stock, a tablespoonful of raw ham, chopped fine, a teaspoonful of grated onion, and a palatable seasoning of salt and pepper. Stir continually until it boils and add two

dozen stoned olives. Cook gently five minutes and pour over and around the ducks, and serve.

ROAST GOOSE

Singe, draw, and wipe the goose. Put into a bowl two cups of stale bread-crumbs, add one onion, chopped fine,

quarter-pound of bacon, chopped, a tablespoonful of powdered sage, a teaspoonful of salt, and a saltspoon of black

pepper; mix. Put two tablespoonfuls of this mixture in the space from which the crop was taken and sew it up, put

the remainder in the body and sew up that vent also, then truss the goose and place it in a baking-pan, dredge with

pepper, add a cup of warm water to the pan, and bake and baste for at least three hours. Two chopped apples may be

added to the filling if liked.

Apple sauce should be served with the goose.

MEAT AND FISH SAUCES

DRAWN BUTTER

Rub together one tablespoonful of butter and one of flour, and add gradually a half-pint of boiling water. Stand the

bowl in a saucepan of boiling water, and stir for two minutes, add a half teaspoonful of salt, a little pepper, take

from the fire and stir in hastily another tablespoonful of butter.

This is a delightful sauce to serve with boiled fish, asparagus, or cauliflower, and if you add a tablespoonful

of capers to it, you have Caper Sauce for boiled mutton.

Again if you add two hard-boiled eggs, chopped fine, you have Egg Sauce for boiled fish or fowl.

CREAM SAUCE

Melt one tablespoonful of butter, add a tablespoonful of flour, add a half-pint of cream or milk, stir continually until

it boils, add a half-teaspoonful of salt, and a dash of pepper, and it is ready to use.

This sauce may be used with boiled lobster, sweetbreads, chicken cutlets, potatoes, turnips, cabbage, and

other similar dishes.

SPANISH SAUCE

Melt two tablespoonfuls of butter in a small saucepan, add to it two tablespoonfuls of flour and stir until colored a

dark brown, then add one pint of stock, a tablespoonful of chopped ham, the same of chopped onion, two whole

cloves, a half-teaspoonful of salt, and a dash of cayenne. Stir continually until it boils, simmer for a moment, strain

and use.

PARSLEY SAUCE

Chop fine one large tablespoonful of parsley; then rub it with one tablespoonful of butter, add four tablespoonfuls

of hot cream or milk, a dash of pepper, and pour it at once over broiled salt fish.

TOMATO SAUCE

Put one tablespoonful of butter in a frying-pan to melt, mix with it a tablespoonful of flour, stir until smooth, and

then add a half-pint of strained stewed tomatoes, stir continually until it boils, and add a half-teaspoonful of onion

juice, a grating of nutmeg, a teaspoonful of salt, and a dash of black pepper, and it is ready to serve.

OYSTER SAUCE

Boil twenty-five oysters in their own liquor for one minute, stirring continually; drain, put the liquor back on the fire;

add one cup of cream or milk; rub one tablespoonful of butter and two of flour to a smooth paste, and stir into the

boiling liquor until it thickens. Chop the oysters into dice, add them to the sauce, season with salt and pepper,

and take from the fire. This will curdle if boiled after adding the oysters. Serve with poultry and boiled fish.

BROWN SAUCE

Put one tablespoonful of butter in a frying-pan, and cook until a dark brown, then add a rounding tablespoonful of

flour, and brown that also, then add quickly a half-pint of stock or warm water, stir continually until it boils, add a

half-teaspoonful of salt, a dash of pepper, and it is ready to use.

FRESH MUSHROOM SAUCE FOR STEAK

Wash and peel one pint of fresh mushrooms, put them in a porcelain lined or granite saucepan with a tablespoonful

of butter; cook fifteen minutes, stirring constantly and chopping with a silver spoon; then sprinkle over an even

tablespoonful of sifted flour, mix, add two tablespoonfuls of stock or cream, and a palatable seasoning of salt and

pepper; pour over and around the steak.

HORSE-RADISH SAUCE

Put a half-pint of milk or cream in a double boiler. Rub together a tablespoonful of butter, and an even tablespoon-

ful of flour, then stir them into the boiling milk, add one ounce of young horse-radish, finely grated, a half-teaspoon-

ful of salt, and a half-teaspoonfiil of sugar.

This is exceedingly nice to serve with boiled, fresh or salt fish.

SAUCE PIQUANT

Take one tablespoonful of chopped parsley and rub it to a paste, then add gradually, rubbing all the while, the

yolks of three hard-boiled eggs; add a quarter of a teaspoonful of dry mustard, and a teaspoonfiil of Worcestershire sauce, mix until smooth, and add a tablespoonful of vinegar, two tablespoonfuls of olive oil, and a teaspoonful

grated onion; then add gradually a half-pint of boiling stock, season with salt and pepper, and serve at once.

HOT MINT SAUCE

Put a half-pint of vinegar in a small porcelain sauce pan, and evaporate it over the fire until reduced one-half; then

add a tablespoonful of brown sugar, a gill of water, and a heaping tablespoonful of finely chopped young mint

leaves; bring to boiling point and serve.

COLD MINT SAUCE

Rub together three tablespoonfuls of finely chopped young

mint leaves and three tablespoonfuls of brown sugar; when

thoroughly mixed, add gradually a gill of good vinegar,

and it is ready to use.