CHICKEN CROQUETTES WITH PEAS

Food Experts, Chemists and Physicians who test Slade’s Spices, Extracts and Food Specialties, testify to their pur- ity and excellence.

ROAST TURKEY; GARNISH, ONIONS STUFFED WITH SAUSAGE.

(See Page 21.)

Digitized by Google

The belter informed one is the more strenuous to get Slade’s Spices.

Maitre d’Hotel Butter. — Cream one-fourth a cup of but- ter. Add one-half teaspoon salt, a dash of Slade’s Pepper and a tablespoon of fine chopped parsley; then, very slowly, to avoid curdling, a tablespoon of lemon juice. This sauce is appropriate also for beefsteak and broiled fish. — Mrs. J. M. Hill, Boston, Mass.

There is a great difference in flavor between Slade’s Pep- per and the common pepper frequently sold.

Turkey, Roasted and Stuffed. — Draw, singe, and remove pin feathers; wash and wipe the turkey, inside and out; rub over with salt inside and out, then fill with stuffing and truss neatly. Place strips of salt pork over the breast and set into a hot oven. In about twenty minutes, lower the heat of the oven and baste the turkey with salt pork fat, or dripping, melted in hot water. Cook a ten-pound turkey about three hours, or until the joints may be easily separated. Baste every ten minutes, dredging with flour after each basting.

Stuffing. — Mix thoroughly one quart of soft bread crumbs, a cup of butter, melted in two-thirds cup hot milk or water, one-half teaspoon salt, one teaspoon of Bell's Spiced Poultry Seasoning, and a beaten egg. Omit the egg, if the dressing is to be eaten hot. A cold dressing slices well, when the egg is used. — Janet M. Hill.

Bell’s Spiced Poultry Seasoning is a combination of the purest spices and freshest herbs and is unequalled as a flavoring for all kinds of stuffings.

Stewed Kidneys. —

2 beef kidneys 2 tablespoons butter 2 tablespoons flour Soup stock or water 2 tablespoons mushroom ketchup

% teaspoonful Slade’s Cinnamon

% teapsoonful Slade’s Cloves

Juice one-half a lemon 1 teaspoon salt Va. teaspoon Slade’s Pep- per

Slice the kidneys; remove the fat. Cook three hours in a soupstock or water to cover, in a double boiler. Re- move the kidneys and any superfluous fat with brown paper. Rub butter and flour together and add to stock with the remaining ingredients. Cook the kidneys in this sauce twenty minutes. — Mary E. Ditson, Allston, Mass.

Stewed Mutton. — Three pounds of fore quarter of mut- ton. Wipe with a damp cloth and remove the pink skin, the fine splinters of bone, and as much of the fat as pos- sible. Put loosely into a granite stewpan, add enough boiling water to cover, and cook very slowly until the meat

Digitized by

Slade’s Pepper has a better flavor than other kinds because it Is the best cleaned whole pepper powdered perfectly pure.

is tender. Put with it one medium-sized onion cut into quarters.

When it has cooked one hour add one teaspoonful of salt and one-fourth saltspoonful of Slade’s Pepper. While cooking add boiling water to replenish that which has boiled away. When the bones will slip out easily remove from the fire, take out the largest of the bones, and set it away to cool. When the fat is hard, remove every particle of it. Put the meat over the fire again, and if the broth be too strong, add water to dilute it and add more seasoning if desired. When boiling add, for about one quart of liquid, two tablespoonfuls of Slade’s Quick Cooking Tapioca, boil five minutes longer, and serve.

The meat and broth may be served separately if desired. A fowl cut up as for fricassee, or portions of* the fore quar- ter of* veal may be prepared in a similar way, and the broth will be delicious thickened with . Slade’s Quick Cooking Tapioca. — Mrs. M. J. Lincoln.

Insist upon having Slades’ Quick Cooking Tapioca and do not accept inferior kinds.

Veal en Casserole. — Two pounds veal steak cut in indi- vidual servings. To one beaten egge add two tablespoons cold water, dip veal in bread crumbs that have been dried and rolled, then in egg and again in crumbs. Saute until brown jn salt pork fat, place in casserole, cover with a well- seasoned tomato sauce or brown gravy and cook slowly for 2 hours or more. Serve from the casserole. — Mary Macdermaid, Instructor, School Domestic Science, Boston, Mags.

Veal Balls en Casserole. — Remove and discard all unedible portions from a pound and a half of veal steak. To the meat add a thin slice of bacon or fat salt pork, a slice of onion, three or four branches of parsley and a chilli pepper, freed from seeds; pass these all together through a food- chopper; add one-fourth a cup of thick cream, beaten firm, a slice of bread, freed from crust, soaked in cold water and squeezed dry, a generous half-teaspoonful of salt, one egg beaten light and a teaspoonful of Mandalay or similar sauce. Mix all together thoroughly, then shape in the hands, into balls. Have three or four tablespoonfuls of hot bacon fat in a frying pan; roll and cook the balls in the fat until seared upon the outside, then dispose in a casserole. Add six small onions, parboiled an hour and drained, and six quarters of carrots, parboiled half an hour and drained, also about a pint of broth or tomato puree or a cup of each and half a teaspoonful of salt. Cover and let cook in a moderate oven about an hour. Serve from the dish. — Mrs. J. M. Hill.

Digitized by Google

Slade’s Standard — Absolute Purity and Superior Excel- lence*— leads to success. Encourage business integrity by getting Slade’s Spices, Mustard, Salad Cream, etc.

Curry powder adds a flavor unobtainable otherwise; Slade’s is the only kind you should use, for most brands on the market are adulterated or of poor quality.

Curry of Chicken. — -Separate a chicken into pieces at the joints, dip in water and roll lightly in one-fourth cup of flour into which a tablespoon of Slade’s Curry Powder has been mixed, then saute in hot butter with a thinly- sliced onion until lightly colored. Grate a fresh cocoa- nut, pour over it a cup of boiling water, let stand half an hour, then strain off the liquid. Set this aside to add to the curry just before sending to the table. Add a second cup of boiling water to the grated cocoanut and let stand half an hour, then pour the whole into a cheese cloth and press out all the liquid possible. Add this last liquid with a cup of veal or chicken broth (that made from the neck, pinions, back-bone piece and giblets of the chicken cooked with slices of onion and carrot and a sprig of parsley will do), to the chicken in the pan and let simmer until the chicken is tender; add salt as needed, the reserved cup of cocoanut milk and one teaspoon of lemon juice. Serve with boiled rice in a dish apart.

Slade’s Curry Powder is made from a fine Indian recipe — it has the true flavor.

Curried Potatoes. — Melt two tablespoons butter and cook in it a tablespoon of minced onion, add a heaping table- spoon flour, a tablespoon Slade’s Curry Powder, one-half teaspoon salt and a cup of hot milk. Let boil five minutes, strain over one pint of hot cooked potato balls. Serve hot. This is excellent with cold meats, ham and bacon.

Curried Shrimps. — Chop fine one small onion and cook until yellow in iVz tablespoonfuls butter; add 1^ table- spoonfuls flour and % teaspoonful Slade’s Curry Powder; when smooth add i x /z cups stewed and strained tomato and 1 can shrimps broken in pieces. Season with salt and Slade’s Pepper or Paprika and serve on crackers or toast. — H. A. Huestis, Boston, Mass.

All sorts of Curry Powders are sold; good, bad, and in- different in quality; always insist upon having Slade’s and you get the best.

Curry of Vegetables. — Parboil 10 minutes 1 cup each carrot and turnip cut in small cubes. Drain and add 1 cup potatoes, cut in larger pieces, Vz tea-spoon salt and boil- ing water to cover well. When vegetables are done, drain and add Vz cup cooked peas. Season with a little salt, Slade’s Pepper or Paprika and moisten with one cup Curry Sauce, as follows:

Digitized by Google

“Better than home made” is the verdict after trying Slade’s Salad Cream.

Curry Sauce. — Cook together until slightly browned 1 tablespoon (rounded) butter and two tablespoons onion; then add % teaspoon Slade’s Curry Powder, *6 teaspoon salt, speck of Slade’s Pepper and Slade’s Celery Salt, and 1 heaping tablespoon flour, when smooth add 1 cup milk; cook until thickened, and strain over the vegetables. — H. A. Huestis, Demonstrator, Newton, Mass.

Hawaiian Curry. —

1 grated cocoanut 1 section dried garlic

1% pints milk Small piece green ginger

2 tablespoons butter root

2 tablespoons flour 1 tablespoon Slade’s Curry

% large onion Powder

Add the milk to the grated cocoanut and allow it to stand twenty-five minutes. Strain through a thin cloth and discard the cocoanut meat. Chop onion and garlic, and grate the Ginger Root. Add to melted butter and cook 5 minutes. Mix flour and Curry Powder and add to the melted butter. When thoroughly blended, add milk grad- ually and cook slowly until the sauce thickens — just before serving season with salt. If salt is added at first, it is liable to curdle the milk.

Reheat lobster meat or shrimps in the sauce and serve with a border of boiled rice. — Jean Kenrick, Newton, Mass.

Veal Forcemeat Balls in Curry Sauce. — Pass a pound and a half of veal and one-fourth a pound of salt pork through a meat chopper; add one and one-half cups of cracker crumbs, one and one-half teaspoons salt, one-half teaspoon Slade’s Pepper, one-half cup cream, milk, stock or water, two well-beaten eggs, and the juice of half a lemon. Shape into balls; saute the balls with a sliced onion to a golden brown on all sides in salt pork fat or butter. Take out the balls, add more butter if needed, one-fourth cup flour, .two tablespoons Slade’s Curry Powder and one-half teaspoon salt; when frothy, dilute with about a pint of milk, water or stock, let boil, then strain over the balls, which should be half covered with the sauce; cover, and let sim- mer slowly about forty-five minutes. Serve in the centre of a ring of hot boiled rice. — Mrs. J. M. Hill, Boston, Mass.

Slade’s Curry Powder is made from a fine Indian recipe — it has the true flavor.

Egg Nog (Orange). — Beat white of one egg, until stiff and add gradually Vt tablespoon sugar and juice of orange. Beat yolk of one egg until thick and add gradu- ally a few grains salt, *6 tablespoon sugar, juice of % orange and % lemon. Fill a glass % full of crushed ice, pour in first mixture, add second mixture, mix carefully and serve — Alice Bradley, Cambridge, Mass.

Digitized by Google

Slade’s Spices and Specialties always satisfy.

Scrambled Eggs with Tomato and Ham. — Cook together

1 Vt, cups strained tomato, % cup soft bread crumbs and

2 tablespoons butter 3 minutes; drop 4 eggs one at a time into the tomato, stir constantly and when it thickens add V* cup chopped boiled ham. Season with Slade’s Paprika and add salt if needed. Serve on hot Baking Powder biscuit not more than % inch thick when baked. — Mrs. Mary L. Wade, Atlantic, Mass.

VEGETABLES.

The important points in the cooking of vegetables are simple; they first should be clean and free from indigest- ible portions; second they should be thoroughly cooked but not over-done; and lastly they should be seasoned suitably, developing rather than disguising the respective flavors.

The methods are similar, for nearly all varieties; there- fore, general principles are given rather than specific recipes.

All vegetables should be washed or scrubbed; then pared, peeled, scraped, shelled, husked, or trimmed as needed. Beets, potatoes, sprouts, okra and many of the summer vegetables are usually cooked whole, but string beans, car- rots, parsnips, turnips, onions, squash, and salsify will cook more quickly if slivered, sliced, diced or quartered.

Cook in boiling salted water, enough to cover; use less water and but little salt for peas and such as are to be served moist; but replenish the water frequently for shell beans, large string beans, and others which require long cooking, letting it reduce at the last to merely enough for serving. The time for cooking will vary with the freshness and text- ure, but generally it takes five minutes for sweet corn, twen- ty to thirty minutes for most fresh summer vegetables, one hour some winter vegetables and several hours for dried vegetables.

When done, drain and mash turnip, parsnip and squash, and season with butter, salt and Slade’s Pepper. To mashed potato and sliced onions add milk, or cream to moisten.

Drain asparagus, quartered cucumbers and leeks, and serve on toast; season with butter, salt and Slade’s Pepper, or serve in white sauce.

Serve peas, shell beans and summer carrots in their reduced liquor and season with salt, pepper, sugar and butter or cream.

Chop or cut spinach, cabbage, greens, beets and car- rots, and add lemon juice, or vinegar, to the usual season- ing of butter, salt, and pepper.

Serve cauliflower, diced turnip, carrot or parsnip in white sauce; but do not overdo the white sauce serving, for one tires of it if served too frequently.

25 Digitized by Google

That name SLADE’S shields you from all adulteration.

A bit of Slade’s Nutmeg cooked with slivered string beans, a little sweet green pepper cooked in the white sauce for vegetables, a bit of Slade’s Soda to sweeten stewed tomatoes and to soften cabbage while boiling, a slice of cheese laid between the halves of a hot baked potato for five minutes before serving, and a mixture of sugar, Slade’s Cinnamon and butter for baked sliced sweet potatoes are suggestions worth remembering. — Mary J. Lincoln, Boston, Mass.

Beets in Sauce. —

2 tablespoons butter 2 m tablespoons flour l’cup water or

1 cup beet water

3 tablespoonfuls sugar

2 tablespoons vinegar % teaspoon salt % teaspoon Slade’s Pep- per

6 cups beets

Melt butter, add flour, stir till smooth, add water and cook till thickened, stirring constantly, then add sugar, vinegar, salt and Slade’s Pepper. Cook beets until tender, cut in half-inch cubes. Reheat in the sauce. — Frances Lowe Smith, Instructor, School Domestic Science, Boston, Mass.

Tomato Sauce Relish. —

1 peck ripe tomatoes

2 cups chopped celery

2 cups chopped onions 4 red peppers chopped

3 cups sugar

1 cup salt

2 teaspoons Slade’s Ground Mace

2 teaspoons Slade’s Cloves

2 teaspoons Slade’s Cinnamon

2 teaspoons Slade’s Pepper

x h cup celery seed

3 pints vinegar.

Chop the tomatoes fine, drain and throw away the juice. Mix the ingredients thoroughly and put without cooking into covered stone jars. — Frances Lowe Smith, Instructor, School of Domestic Sience, Boston.

Potato Timbaleen Surprise.— 2 cups mashed potato Vz teaspoon salt Spk. Slade’s Pepper 2 tablespoons butter % cup milk

% cup cold meat, ham or lamb

Vz cup thick white sauce.

Season mashed potato with salt, Blade’s Pepper and butter, -add milk slowly and beat thoroughly; add beaten egg. The mixture should be firm enough to hold in shape. Have ready eight timbale molds, buttered and sprinkled with dried crumbs. Fill with potato mixture, take out the centre, leaving a narrow wall. Fill centres with meat mixed with white sauce, cover with potato, set in oven on baking tin 10 minutes. Turn on serving dish. Serve with tomato sauce.

Digitized by Google

That name SLADE'S stands for SUPERIOR EXCELLENCE.

Thick White Sauce. —

2ft teaspoons butter ft teaspoon Slade’s

hi cup bread flour Pepper

hi teaspoon salt 1 cup milk

Melt butter in top double boiler, add flour, salt and Slade's Pepper; stir until smooth. Add milk slowly. Cook till thickens. Beat until smooth. — Edna Burso, Worces- ter, Mass.

Squash Puff. —

2 cups sifted squash 1 tablespoon butter

hi cup rich milk or thin Slade’s Pepper and salt to

cream taste

Add the milk, butter, salt and pepper to the squash. Beat the egg until light and beat it into the squash. Place on a buttered baking dish and brown in the oven. Serve at once. — M. C. Jones, Cambridge, Mass.

Spanish Rice.—

1 cup rice hi green pepper, seeded

4 quarts boiling water hi red pepper, seeded

ft lb. fat salt pork 1 cup tomato sauce

ft small onion

Wash rice, rubbing between hands in plenty of cold water until the water is no longer starchy. Parboil for 10 minutes in the boiling water, adding the grains a few at a time so as not to stop the boiling, drain. Chop the pork, place in a frying pan in oven until the fat is drawn out. Chop onion and peppers and fry to a delicate brown in the fat. Place all the ingredients in the top of the double boiler f add the tomato sauce and cook until the rice is tender.

Tomato Sauce for Spanish Rice. —

2 tablespoons butter ft cup stock

2 tablespoons flour Salt and Slade’s Pepper

ft cup tomato puree

Melt .the butter, add flour, and cook until smooth di- rectly over fire, add stock, tomato and seasonings. Stir and cook over fire until perfectly smooth, then pour over rice. — Mary Macdermaid, Instructor, School of Domestic •Science, Boston, Mass.