A LA BATTLESHIP MAINE

Take large oysters from their own liquor put into a thickly folded napkin to dry them; then make hot an ounce each of butter and lard in a thick bottomed frying- pan. Season the oysters with pepper and salt, then dip each one into egg and cracker crumbs railed fine, until it will take up no more. Place them in the hot grease and fry them a deli- cate brown, turning them on both sides by sliding a broad bladed knife under them. Serve crisp and hot.

Mrs. A. C. King.

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"Master, I marvel how the fishes live in the sea! Why as men do a'land; the great ones eat up the little ones "

To test fish when cooking-, pass a knife along- a bone and if it is done, the fish will separate easily. Remove the moment it is done, or it will become insipid. In boiling- a fish always plung-e it into boiling- water and then set where it will simmer g-ently until done. Garnishes tor fish are parsley, sliced beets and lemon.

COURTBOUILLION.

Take sliced red fish or snapper. Fry each piece brown, make a brown gravy with flour, tomatoes, bay-leaves, a slice of lemon, some spice. Cook the fried fish for half an hour in the gravy and serve. Miss R. Caywood.

Baked Red Fish.

For one large fish, take 1 cup water and 1 can toma- toes, bay leaves, 1 tablespoon of butter, salt and pepper to suit taste and baste well while baking.

Mrs. H. W. Knickerbocker.

To Fry Fresh Herring.

Remove scales, clean, wash and dry; after salting them put in a dish with beaten eggs, turn in powdered toast and fry in butter till brown. Mrs. J. B. A. Ahrens.

Boiled Fish.

Clean thoroughly a large red fish or sheephead. Put into a pot of boiling water, 1 large onion, 1 large head of garlic, 2 large carrots, 1 lemon sliced fine, bay leaves, cel- ery, parsley (stems and leaves) salt and pepper, boil until all the vegetables are soft enough to mash with the potato masher. When the water is well seasoned with the vege- tables, tie the fish in a towel and place in the boiling water

and let boil for half an hour. When done set aside (in the water) to cool. Serve cold with a boiled sauce.

Boil 2 eggs hard, rub the yolks fine with 2 tablespoons of sweet oil, using drop by drop. Take the white of the eggs, chop fine with parsley, green onions, olives, mix all together with a tablespoon of capers sauce, vinegar, pep- per and salt. Put your fish on a platter, garnish with crisp lettuce leaves, on which are thin slices of lemon and radishes. Pour your gravy over it and serve very cold.

Mrs. D. Rosenbaum.

Trout a la Veiiitiemie.

After well-cleaning your trout, make slashes in the back and insert butter rolled in parsley, lemon, thyme, basil, chives, all minced very fine; pour some salad oil over it, and let it lie for half an hour, cover it with bread crumbs and chopped sweet herbs, boil it over a clear fire which is not too quick, and serve it wUh sauce.

Mrs. J. T. Sawyer.

Lemon Sauce for Fish.

To half a pint of butter sauce, add the juice of a lemon and another lemon sliced; take out the seeds, and let aU boil tog-ether. This is good with broiled Spanish mackerel or pompano, also with broiled fish.

Mrs. J. T, Sawyer.

Egg Sauce With Lemon.

Boil six eggs; when cold, take off the shells, and slice them into a cup of melted butter; add pepper and salt, and stir constantly while heating. Add the juice of a lemon or vinegar, or catsup, as preferred. This sauce is equally g*ood for broiled fish or poultry.

Mrs. J. T. Sawyer.

36 Meats and Folds.

[ Meats -Fowls]

Boiled Meats should be put into boiling- water at the beginning to preserve its juices. Keep the water boiling constantly or the meat will soak up the water. Remove meat from water as soon as done.

Science of Baking or Roasting Beef.

Put your beef in a very hot oven at first, keeping the

temperature at 300° or more for half an hour, then reduce

the heat for the remainer of the time to 200°. Baste the

meat every 15 minutes. The great heat at first hardens as

well as browns the outer surface, this keeps in the juice.

But if the high temperature is kept up the roast will be

hard and dry all throug-h instead of rare and juicy as it

should be. ■

Mrs. Buchell.

How to Flavor a Tenderloin Steak.

To assure a delicious steak broil a tenderloin and at the same time small bits of .round steak which contains a great deal of well flavored juice. Cut the round steak into small bits and squeeze in a lemon squeezer over the tenderloin. By this method you get a delicious juicy steak.

Mrs. Bucheix.

Meats and Fowls. 37

Steak Roll.

Beat the steak well, make a dressing" of bread crumbs, pepper, salt, onions, sage and celery, fry it a little, then put it on the steak and roll up and tie, put in oven and

Mrs Minnie Wilkinson.

Roast Beef and Yorkshire Pudding.

Rub a rib roast with salt and pepper, and if not very fat, put in pieces of beef suet. On top and around in pan place pieces of suet, and with these drippings baste every ten minutes. Add no water at all. For rare beef, allow 15 minutes to the pound; well done, 20 minutes. With- in twenty minutes of serving- remove roast, pour all the drippings into a can for future use except about two table- spoonsful and into this pour the pudding-, made as follows: 3 egg's well beaten together, to this add a pint of sweet milk, 3 rounded tablespoons of flour measured before sift- ing, and salt and pepper to taste. Cook until set. Cut in squares and serve around roast. This is the real old En- glish roast-beef, and if basted properly, is very delicious.

Mrs. Florence E. Russ.

Broiled Beef Steak.

Flatten it with the broad side of a hatchet and broil upon a buttered grid-iron over a g-ood strong- fire; lay it upon a hot dish; season with pepper, salt a large spoon of butter and some finely chopped parsley. Serve at once. :JJ§

Mrs. Briggs.

38 Meats and Fowls.

Cold Daube.

8 pounds good roast, 1 pound fresh fat pork, 4 pigs feet, 4 calves feet, 2 beeves feet. Put in pan over night cover with vinegar and let soak. Cut the pork in thin slices. Next morning, put red pepper in the slices of the pork, cut slits in the pork and slip in the peppers ; cover with water and boil slowly until boiled down and thoroughly cooked. Cook the calves and pigs feet separate- ly, (remove all the bones) all to pieces and stir altogether while warm. Cool rapidly in a pan or dish from which it

can be turned out whole. _, _ _ _

Mrs. B. S. Story.

Virginia Brunswick Stew.

3 gallons water, to which add two chickens cut small, 1 pound fat bacon cut small. When the chickens are suffi- ciently cooked, remove the meat from the bones and return to the water, then add | gallon Irish potatoes, boiled and mashed, 1£ pints green corn cut fine, 1 pint butter beans, 1 quart tomatoes peeled, add onions if liked, pepper, salt and butter. When nearly done add one small loaf of bread. When it begins to thicken stir constantly until done, if too thick add more water. When properly made no one can detect any of the ingredients. Q

i_/. o« r ARKER •

Meat Balls.

Chop fine whatever cold meat you have, fat and lean

together; pepper and salt it. 1 chopped onion, 2 slices of

bread which have been soaked in milk, 1 egg, mix all

together well. Bake in a form. ._ __ _

Mrs. M. Walker.

Meats and Fowls. 39

Take four or five pounds of beef (off the round), poke

holes in it, push small bits of pork fat and garlic into

the gashes. Have the lard boiling- hot, put in the beef

and brown on both sides. Take out of the pot and brown

flour and onions; add a pint of boiling- water, tomatoes,

garlic, spices. Put the beef in the pot and simmer slowly

for three hours. ., ^ »

Miss R. Caywood.

Thorough mastication is important to accomplish this, the teeth should be in good condition. Good Fillings $1.00 up, inserted without pain.

Boston Dental Co., St. Charles avenue corner Washington.