COUNTRY SAUSAGES

Prepare a sausage forcemeat and divide it into small por- tions, flour the hands and roll it into balls. Put some butter in a frying pan, and when it is hot, fry the balls, a few at a time, adding more butter when required. Turn them constantly, and when equally browned drain them, put them on a hot dish, garnish with fried parsley and serve.

Mrs. M. J. Connell. BOILED TONGUE WITH CHESTNUT DRESSING.

Place a pickled tongue in a bowl of water to soak, then put in a saucepan with water to cover and boil two hours ; take it out, remove the skin; cover the bottom of a saucepan with a carrot, small turnip, one and one-half onion and thyme or marjoram to taste ; place the tongue on top and pour in enough broth and white wine to moisten to half its height ; cover with paper, place on a slow fire, cook until the tongue is tender, turn- ing occasionally to glaze both sides ; have ready a puree of chest- nuts, moderately thick, spread it on a dish and place the tongue on it; add a little more broth to the liquor in the saucepan, boil well, skim and strain in another saucepan, reduce it to half glaze, pour over the tongue and serve. The chestnuts must be boiled after being peeled and blanched, put through ricer with seasoning of salt, pepper, little butter, some of the liquor of the tongue.

Mrs. J. G. Mossin. MOCK TERRAPIN.

Select a calf's head with care — not too young. Have thor- oughly cleaned by butcher. Then have the cook again wash and wipe dry with a coarse cloth. Place in an iron pot and in cold water with a very little salt. Boil gently until the meat is tender enough to pierce easily with a fork. It must be very well done. Remove them from the fire, place the pot where it is cool, and let the calf's head remain in the liquor until the next morning. Take out then and boil down the liquor to one-half pint.

Then cut the meat up carefully, with a knife, in small pieces. Place again over the fire, add two or three tablespoons of the liquor, a half cup of cream, one tablespoonful of butter, pepper

60 LANDMARKS CLUB COOK BOOK.

and salt to taste. A hock glass of sherry wine (as you re- move from the stove) and the yolks of as many hard-boiled eggs as you like, minced fine. Pour into a large earthen ves- sel, let stand until the next day. Then one hour before serv- ing, put over the fire, add a little more cream and sherry to taste.

Send to the table very hot, and serve with "bits" of dry toast.

Mrs. W. A. Elderkin. VEAL BIRDS.

Slice of veal from the loin, cut very thin. Remove bones, skin and fat and pound till one-fourth of an inch thick. Trim into pieces two and a half by four inches. Chop the trim- mings fine with one square inch of fat salt pork (not smoked) for each bird ; add half as much fine cracker crumbs as you have meat ; season highly with salt, pepper, lemon, cayenne and onion ; moisten one egg and a little hot water as for veal loaf. Spread the mixture on each slice nearly to the edge ; roll up tightly, and tie or fasten with skewers. Dredge with salt, pepper and flour. Fry them slowly in hot butter till a golden brown, but not dark or burned. Then half cover with cream and simmer for fifteen or twenty minutes. Remove the strings and serve on toast ; pour the cream over them ; gar- nish with points of toast and lemon. This is easily cooked in a chafing dish, or is especially nice as a meat course for luncheon.

Mrs. Mathew T. Allen. VEAL AND HAM PIE.

Two pounds veal cutlets, half pound of boiled ham, two tablespoonfuls of minced or dried herbs, two blades of pounded mace, pepper and salt to taste, yolks of two hard-boiled eggs, half pint of water, nearly half pint of good, strong gravy. Pie crust.

Cut the veal into nice square pieces, put a layer into bot- tom of pie dish, sprinkle over these a portion of the herbs, spices, seasoning and the yolks of eggs cut in slices ; cut ham very thin and put layer of this in. Proceed in this manner until dish is full, so arranging that ham comes on top. Lay paste on edge of dish, pour in water, cover with crust, leav-

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ing opening in top, brush over with yolk of egg (uncooked), bake in well-heated oven for one to one and one-half hours or longer should the pie be very large. When it is taken out of oven, pour in at opening on top through a. funnel nearly half a pint of strong gravy. This pie may be enriched by adding a few mushrooms, oysters or sweetbreads ; for those who like it a little sherry may be added to the gravy.

Kidneys and round steak also make a good pie; care must be taken to remove all fat and string from the kidneys. Cut in slices, cook in boiling water for five minutes, pour off wa- ter, recover with boiling water and cook five minutes longer. Cut steak as directed for cutlets, and arrange in pie dish as for veal and ham pie. A little onion juice is a great improve- ment to kidneys.

Mrs. Henry Worthington. VEAL OLIVE PIE.

Two pounds veal, without bone, rind of quarter lemon, quarter pound lean ham, one tablespoon parsley, one cup bread crumbs, two teaspoons salt, one teaspoon butter, quarter tea- spoon white pepper, two eggs, one salt spoon paprika, quarter cup cold water, some short paste. Cut up veal in very thin slices and then into oblong slices, three inches by one and one- half. Chop up the ham very fine, also the parsley; mix with them the bread crumbs, the butter melted, the eggs well beaten, and half the pepper, salt and paprika. Spread this over the pieces of veal and roll them up. Fill up a deep pie dish with the rolls ; let it be higher in the middle than the sides. Sprinkle the rest of the seasoning over and put in the quarter cup of water. Roll out a piece of rich, short crust, one inch larger every way than the top of your pie dish ; cut off an inch breadth all round, wet the edge of your dish and press on the paste, joining it neatly ; wet this edge and put on the cover. Trim it round with a sharp knife. Scallop the edges of your pastry and make a hole to let out steam in the top. Brush over with well-beaten egg, ornament with pastry cut into leaves, etc. Bake in a hot oven for ten minutes, then moderate heat and bake altogether about one and one-quarter hours. Fill up pie with boiling water or stock before serving.

Miss Kate E. Whitaker.

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STEWED VEAL (GERMAN).

Two or three pounds of lean veal cut in pieces ready to serve. Put two tablespoons of drippings in kettle and get very hot; put in veal, season with pepper, salt, bay leaf and trifle nut- meg, and let brown all over. Then slice in one good-sized onion and let brown. Cover with boiling water and stew for about an hour, just keeping enough water to make a nice gravy. Then put in two or three tablespoons sherry (or some white wine) and thicken with tablespoon flour in a little water. Let boil a few minutes and serve.

Mrs. J. O. Kobpfli.