BAKED OMELET.
6 eggs, whites, and yolks beaten separately; 1/2 pint of milk; 6 teaspoons cornstarch; 1 tablespoon Royal Baking powder; a little salt; add the whites beaten stiff last. May be baked in quick oven or in a buttered pan on stove and rolled.
OMELET.
5 eggs; 1 cup of milk; 1 tablespoon Challenge flour; 1 teaspoon Royal Baking powder; salt; beat a very little two whole eggs and yolks of other three; add the other ingredients and put in skillet (in which a good sized piece of butter has been melted). Cook on top of stove slowly until all is set but middle; then put in oven and cook a few minutes; after that put on beaten whites of three eggs, with little salt, and cook until eggs are done.
MRS. A. A. GILLETTE.
BAKED EGGS.
Drop a small piece of butter into each gem pan and heat; break an egg into each pan and put into oven to bake.
MRS E. F. BERG.
EGG CROQUETTES.
One cup cream sauce, thick; salt and pepper; chop four hard boiled eggs; dip in egg and bread crumbs; fry in hot lard.
MRS. SEASTROM.
Select good fat fowls, not drawn and dry picked. They should be killed two days before using. Begin by cutting off the neck and the first joints of the wing and thigh bone. Make a straight cut along the backbone and slowly cut the meat away from the bones and ribs. Separate the joint and work from the tail to the breast. The carcass is taken out first; the wing and thigh bone are pushed in and trimmed off; the craw is pulled on whole. When done lay flat on the table, the breast [away] from you; trim the fillets and put them where there is no meat. Lay the dressing in layers, adding some strips of pork or ham laid the long way. Fold over and sew up. It is ready for the oven to roast or boil.
TURKEY DRESSING.
Take 1 pound of finely chopped veal, 3/4 pounds of chopped salt pork, 1/2 pound butter, 6 eggs, 12 ounces bread; salt, pepper, mushrooms, sweet herbs, oysters, chestnuts or apples can be used if desired. After the turkey is stuffed it should be tied two or three times with twine, then wrapped in a towel if it is to be boiled. If to be boiled put on in cold water, laying the carcass at the bottom. It must boil three hours. When done take out and press between two boards, so it will lay flat in the jelly. If to be roasted put a little water in the pan and a few slices of bacon of top of the fowl. It will take three hours to roast and should be basted often.
MRS. SEASTROM.
CHICKEN PIE.
Joint chicken and stew until tender; remove from bones; cover bottom of baking dish; sprinkle with salt and pepper; set pan where chicken will keep warm.
BROTH.--4 cups chicken broth, 1 cup of milk; thicken with 1 tablespoon butter and 2 of Challenge flour, blended together; when thick and very hot pour over chicken, reserving some for gravy boat.
CRUST.--2 cups Challenge flour; 2 teaspoons of Royal Baking powder, sifted together; 1 tablespoon butter, salt; 1 cup milk, to which 1 beaten egg has been added; mix into a batter and cover chicken; bake in hot oven 15 or 20 minutes; season chicken and broth to suit taste.
MRS. WINNE.
CHICKEN MOUSSE.
1 cup of chopped chicken; 1 cup broth; 1 cup whipped cream; whites three eggs; 1 tablespoon gelatine; 1 tablespoon wine, salt, pepper and a little celery salt.
CHICKEN CROQUETTES.
1 plump chicken; 2 pounds veal cut from the round. Boil chicken and veal separately in cold water enough to cover; pick to pieces and chop. Cut up one-third loaf of bread and soak in the broth of the chicken while it is warm; put all in a chopping bowl; season with salt, pepper, mace and nutmeg; beat three eggs and mix with all ingredients; make up in oblong shape and fry in hot lard and butter, equal parts.
MRS. E. F. BERG.
SALMON TURBOT.
CREAM SAUCE.--1 tablespoon butter; 1 tablespoon Challenge flour; 1 1/2 cups milk; juice of 1/2 lemon; scrape a little onion; salt; remove bones and skin from one small can of salmon; add to the above cream; sprinkle with bread crumbs; bake 1/2 hour.
MRS. SEASTROM.
BAKED FISH.
Pour boiling water over fish to remove scales; cut off head; slit down back and crosswise on one side; put small pieces of salt pork into the slits; salt inside and out. Make dressing of 1/4 lb. of chopped salt pork, 1/2 lb. bread crumbs, moistened with cold water, seasoned with salt and pepper. Put into the fish and fasten with wooden pins. Bake in oven after lining pan with pieces of salt pork. Baste with milk.
MRS. SEASTROM.
ESCALLOPED EGGS.
Chop 6 hard boiled eggs; put a light layer of rolled crackers in a buttered baking dish, then a layer of chopped eggs well seasoned with lots of butter and salt and pepper; moisten with milk; alternate the layer till dish is filled, using bread crumbs well seasoned for top layer; moisten thoroughly with milk and bake in a rather quick oven twenty minutes.
MRS. ANDERSON.
SALMON LOAF.
1 small can salmon; 3 tablespoons melted butter; 2 eggs beaten separately; 1/2 cup cracker crumbs; salt; steam in baking powder can two hours; turn on platter and pour the cream dressing over.
CREAM DRESSING.--1 tablespoon butter; 1 tablespoon Challenge flour; 1/2 cup milk. Use juice of salmon in cream dressing.
MRS. W. A. M'WAID.
SOUR MEAT.
Take solid piece of beef; cover with equal parts vinegar and water; add 3 cloves, 3 bay leaves and a few whole peppers, salt and crust from large loaf of bread. Let stand over night then boil 2 1/2 hours slowly. Serve hot or cold with dressing of liquor in which it was cooked.
MRS. D. C. SMITH.
BEEF LOAF.
3 pounds uncooked beef, 3/4 pound salt pork, both ground fine; 1/2 cup cracker crumbs; 2 eggs beaten well; 1 teaspoon sugar; 2 teaspoons of salt; 1 teaspoon of pepper. Make into loaf; cover top with tomatoes and bake two hours. Mix materials thoroughly same as creaming sugar and butter. Pack in the pan it is to be cooked in as solidly as possible.
MRS. MATTIE WILLARD.
LOBSTER A LA NEWBERG.
2 cups lobster; 1/2 cup sherry; yolks of 3 eggs; 1 cup cream; season. As soon as the cream is hot add the yolks of the eggs, stirring all the time. After the sauce has thickened add the lobster and sherry. As soon as heated through serve.
MRS. C. B. OSBORNE.
CASSEROLE CHICKEN WITH MACARRONI.
Fry chicken until real brown, but not done; make a nice brown gravy; then put macarroni which has been boiled in bottom of casserole; put in chicken and turn gravy over all; cover and put in moderate oven to cook 2 hours.
MRS. H. K. WILLIAMS.
SOUR HERRING.
Skin and take out the bones of salt herring; freshen in cold water 24 hours, dry in cloth, then put in layers in crock with whole cloves, peppers, allspice, bay leaves and slices of onion; cover with vinegar.
MRS. SAM HOFFMAN.
MAITRE D'HOTEL SAUCE.
4 tablespoons butter; 1 teaspoon salt; 2 tablespoons chopped parsley; a little onion juice; dash of pepper; juice of one lemon. Melt butter and stir in other ingredients. A good dressing for fish.
MISS MUSSON.
VEAL LOAF.
4 pounds raw lean veal, chopped fine; 1 pound fresh pork, chopped fine; 1 cup bread crumbs soaked in milk; 1/4 cup melted butter; 1 teaspoon each of salt, paprika and onion juice; 1/4 teaspoon each of allspice, cloves and nutmeg, grated rind and juice of 1 lemon; 2 well beaten eggs; mix well; form in loaf; cover with lardoons of salt pork; bake two hours.
MRS. C. G. WALNER.
VEAL CROQUETTES.
Prepare 1 pound of veal cooked and chopped fine; make sauce of 4 ounces butter, 3 tablespoons Challenge flour, 1/4 pint soup stock (or milk), 1/4 pint rich sweet cream, pepper, salt and parsley. When well cooked and rather stiff let it cool; add veal, set on ice to cool. Shape in croquettes; dip in egg and a little water; roll in cracker or bread crumbs twice. Fry in lard or cooking butter.
MRS. SEASTROM.
POT ROAST FOR MEDIUM SIZED FAMILY.
40 or 45-cent rump roast. Place a piece of suet in a flat bottom kettle and when hot put meat in and brown on all sides; add about 1 pint boiling water and cover tightly, cooking slowly for about two hours, replenishing water as necessary to keep from burning. When nearly done season with salt and pepper, and just before serving let roast brown nicely. Remove from kettle, pour off unnecessary fat, add flour and milk, making a rich brown gravy.
MRS. C. A. MEREDITH.
STEWED VEAL WITH FRENCH PEAS.
Take a rib boil of veal, boil until tender, season well; when done leave 1 1/2 cups of stock in which it has been cooked; drain juice from can of peas, pour peas into stock, thicken slightly with flour; take veal up on platter and pour peas around. Serve together.
MRS. H. G. DACKEN.
HAM PATTIES.
Take 1 pint of cold boiled ham, finely chopped; mix it with an equal quantity of bread crumbs wet in milk to make a soft mixture; put it in buttered patty pans or muffin rings; break a fresh egg into each pan; sprinkle the top of each thickly with cracker crumbs and bake till brown on top.
VEAL CUTLETS.
Fry veal in little butter until brown; take the cutlets from the pan; make a gravy of 1 tablespoon of Challenge flour, 1 tablespoon of butter and water, little onion; put veal in gravy and let simmer an hour. Round steak is also good this way.
MRS. SEASTROM.
ROAST BEEF.
Have two or three ribs of beef, preferable not rolled and with the long bones cut off; put in hot oven after flouring and cook for fifteen minutes without opening oven; then have slow oven and baste very frequently. For a rib roast cook two ribs about an hour; salt a few minutes before taking out.
HOT MINT SAUCE.
Put a half pint of vinegar in a porcelain pan and boil until reduced one-half; then add a tablespoon of brown sugar, a gill of water and a heaping tablespoon of finely chopped young mint leaves. Bring to a boiling point and serve.
MRS. WALNER.
COLD MINT SAUCE.
Rub together 3 tablespoons of finely chopped young mint leaves and 3 tablespoons of brown sugar; when thoroughly mixed add gradually a gill of good vinegar and it is ready to use.
MRS. WALNER
POTTED BEEF.
Steam a pound of round steak till tender and the liquor is nearly evaporated; put twice through the meat grinder; salt, pepper and a dash of nutmeg or mace; then mix in a large teaspoon of melted butter and a tablespoon of liquid that meat was cooked in; press evenly into a small dish about 2 inches deep and pour melted butter over the top to keep it moist. Serve by cutting from the dish in which the meat was pressed.
MISS MUSSON.
FRIED FROG LEGS, "TARTAR SAUCE."
Take 1 dozen frog legs and cut off the feet; season with salt and pepper, roll in Challenge flour and dip in beaten egg; cover with fresh cracker crumbs pressed in with the hands. Fry in hot fat or clarified butter for five minutes to a nice color. Drain and dress on folded napkin and garnish with fried parsley and pieces of lemon. Serve separate a boat of "Tartar sauce," viz., whip the yolks of 3 raw eggs, 1 tablespoon of mustard, salt and pepper to taste, 1/2 pint of good olive oil; chop fine 5 or 6 sprigs of parsley, mince 1 small onion with 8 or 10 capers and 3 or 4 small sour pickles; mix well and set in the refrigerator until ready to serve.
RUSS HODGKINS.
| 