BROILING, BOILING, FRYING, ETC

It takes from 20 to 25 minutes to broil a thick piece of meat on a gas stove and even longer if the meat is very thick. Have the broiler piping hot before putting in the meat, and before lowering the gas brown the steaks or chops quickly on both sides. This will take only a few minutes, then lower the gas, very low, and give about 10 minutes' cooking to each side of the meat. Remove to a hot platter and season with salt, pepper and butter.

Broiling is a simple method of cooking and requires but little care. A brisk, clear fire is essential. The gridiron must be hot before the meat is placed on it. As soon as the gravy begins to show turn it over ; if allowed to remain without turning until the gravy shows on the top, when turned it is lost in fire ; but when turned quickly and at the proper time the pores are at once sealed and the gravy is retained in the meat.

All kinds of meat should be boiled slowly. All fresh meat should be put in boiling water, over a slow fire to concentrate its juices. Salt meat should be put in cold water in order to extract the salt in cooking. In boiling meat keep the pot boiling gently, but never allow it to stop for an instant, if so, the meat will absorb the water and cause it to be flat and insipid. Remove the scum when it first begins to boil. Always have a kettle of boiling water handy to replenish the meat pot as the water boils away.

To every pound of fresh meat allow 15 minutes to boil, and to salt meat allow 20 minutes to the pound. The more gently meat boils the more tender it will be. Meat should be kept covered while boiling. If boiled too hard the meat toughens and the juices are extracted. Never wash a raw roast, at least not the parts unprotected by the thin skin. Wipe the skin off with vinegar, dry with a soft cloth, and lay the meat cut side at the top and bottom upon the grater of the roaster. Dash a cup of really boiling water over it. This treatment will keep in the juices. Dredge with flour, cover and cook 10 minutes to each pound. Baste every 10 minutes with the gravy in the pan.

In frying beefsteak rub the hot gridiron with a bit of suet before you lay the steak on it. The fire should be clear and hot. Watch steak closely and turn quickly when it commences to drip so as to keep the juices in.

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LEAN MEAT NEEDS WATER

If the meat is lean, a small quantity of water should be added when the pan is put in the oven. If it is fat the water should be left out entirely. Meat, when roasting, should be turned so that it will be equally browned. Ten

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minutes before serving baste with butter and dredge with flour to glaze the roast. It is a better plan to add neither salt nor pepper to the meat before cooking, as the salt draws out the gravy and the pepper, when used on the surface of meats, becomes parched and leaves a bad taste.

When done remove from the pan and place on a dish, carefully pour off all the fat, the sediment in the bottom of the pan will make sufficient gravy by adding a little boiling water.

In frying there are two important rules to observe — the fat must be boiling hot and the crumbs fine and even.

In selecting beef choose that of a fine grain, smooth, bright red color, and white fat. Press the meat hard with the tip of your thumb. If it be flabby, and, after yielding to pressure, retains the dent, let it alone. It is not fit for food.

The sixth, seventh and eighth ribs are the choicest cuts for roasting. The bones must be removed and the meat rolled. The bones may be used for soup. There is a decided economy in removing the bones and rolling the roast at home, as where the roast is rolled at the butcher shop the bone and trimming are rarely sent with the meat. In utilizing the bones for soup have them cracked, buy one pound of coarse, lean beef for perhaps 10 cents, and you have the foundation of a good soup.

The round roast costs about two-thirds as much as a rib roast and half as much as a sirloin, and serves admirably for a pot roast. The sirloin steak is far more economical than the porterhouse. Remove the bone before cook- ing. This cut often contains really more of the coveted tenderloin than the porterhouse, and the rest of the steak is more tender as a rule, than the higher priced cut. Have the steak cut at least an inch thick.

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GOOD MUTTON OF DARK RED

The flesh of good mutton or lamb is of dark red, with the fat firm and white. Lamb when fresh killed is pale red; if the neck veins are of bluish tint the meat is not good. Lamb is in season from May to November. What is sold under that name in winter is undersized mutton and usually tough and dry. The best cuts of the mutton are the loin, saddle, and leg. French chops are cut from the ribs, the fat taken off and several inches of the bone cleaned from the meat. They are expensive, but make an attractive dish. Loin chops are cheaper and usually more tender and better flavored.

A more economical piece than the leg for the housewife is the forequarter. You can bone and stuff a part of it for a roast; the chops are as good as those cut from the loin, and the bones, when removed make good stock for broth. The meat is really more juicy and sweet than that of the leg and costs 3 or 4 cents less a pound.

Veal comes into the market much earlier than the spring lamb and is seasonable all the summer through. The meat should be clear, pale red, the fat white, and the texture firm. While veal is considered nutritious, the knuckle and, indeed, all the bony parts are invaluable for soups. The breast, the fillet, and the loin are the choicest roasting parts. Veal chops are really better eating and cheaper than the cutlets. Veal should always be well cooked.

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BEEF BROWNIES

For four in family: Two pounds of round steak, one inch thick; pound out flat, then cut in strips two inches thick and about six inches long. Make

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a dressing of stale bread, one egg, one onion, a small piece of butter, sage, salt and pepper to taste. Spread this dressing on the strips of meat, roll np and pin each of the brownies with toothpicks to hold them together firmly; they will then look like miniature roasts. Put some butter and fat in a kettle and when hot put the brownies in and brown nicely on both sides, then add water enough to cover; simmer one and a half hours. Enough dressing will boil out to make a nice brown gravy. Garnish the platter with lettuce leaves and slices of tomatoes.

BOILED BEEF MIROTON

This is another popular dish from the pot au f eu. Chop fine two or three onions. Cook them in a frying pan or in a saucepan with two good tablespoons of butter or fat. When the onions have taken a fine color add a good table spoon of flour. Let them take a good brown color, and then moisten with a little beef liquid, in sufficient quantity to produce a rather thick sauce. Add a tablespoon of vinegar, a bay-leaf, and season with salt and pepper according to taste, and then let the mixture boil 8 to 10 minutes.

Cut the boiled beef in fine slices. Arrange them on a gratin dish, at the bottom of which you have put several tablespoons of sauce. Surround the beef with slices of potato cooked in water. Place on the surface several capers or some sliced gherkins and a little chopped parsley. Cover it with the rest of the sauce, from which you take care to remove the bay leaf. Sprinkle with bread crumbs and moisten with several drops of butter or melted lard, and cook to a gratin in the oven.

FRIZZLED BEEF

Use a quarter of a pound of dried beef, tender, crimson and shaved very fine ; into the pan put one tablespoon of butter ; let it melt, then add one and a half tablespoons of flour ; rub to a smooth paste ; pour in one cup of thin cream ; add a dash of paprika, then the beef; allow it to boil up, then serve on rounds of toast.

MINCED BEEF IN TOMATO SAUCE

Make any favorite tomato sauce and when hot add one cup of beef or any left over cooked meat which has been put through food chopper. Cook up once and send to table garnished with parsley sprigs.

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A RECHAUFEE OF BEEF

Fry half an onion in a tablespoon of butter, cuting the onion in thin slices ; turn in a cup of stewed tomatoes, free from lumps, and cook together in the blazer for 5 minutes, stirring constantly. If the tomatoes are tart, modify them with a teaspoon of white sugar. Lay in the tomato slices of rather underdone roast beef or sliced veal or lamb — any cold meat you wish to make savory. Let them become heated through, leaving them in the tomato for perhaps 5 minutes. Salt and pepper to taste, and serve.

RAGOUT OF BEEF

Cut two pounds of real coarse beef into dice, fry 5 minutes in hot drip- ping fat, in the same fat two minced onions, six small green peppers, or five large ones, which have been parboiled, then cooled before they are minced. A

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teaspoon of minced chives, three large tomatoes, peeled and sliced ; six chopped olives; and a teaspoon of sweet herbs, season with pepper; and when the mixture has cooled 5 minutes add a teaspoon of vinegar. Turn all into a sauce- pan, cover closely, and stew an hour or until the meat is in bits.

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BEEF SAUTE A LA LYONNAISE

Chop fine two or three onions and set them to brown in a frying pan with two or three tablespoons of butter. When the onions have taken on a fine brown color add the boiled beef, which you have minced. Season with salt and pepper, add a tiny piece of garlic, and allow it to cook 8 to 10 minutes. Sprinkle the beef with a little parsley chopped fine, and moisten with a little stream of vinegar. To increase the size of this dish, and thus make it more economical, you may add to the beef an equal quantity of potatoes, which you have prepared in another frying pan.

SPICED BEEF

Prepare a spiced vinegar as for fruit pickles, only less highly seasoned. Cut thin slices of dried beef in ornamental shapes — narrow strips, diamonds, etc., are easily cut with scissors. Steam the beef in the vinegar for 1 hour. Serve hot with toaster wafers.

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BOILED DINNER

For a family of from four to six, seven pounds of corned beef will be required. Brisket is best. Cut one large cabbage into quarters, slice two turnips an inch thick, then slice six of each, carrots, parsnips, and potatoes. Put the beef over the fire in a large pot and cook steadily 5 hours. An hour before serving add the vegetables and cook until tender. Put meat on large platter and surround with vegetables. Sliced beets in vinegar are nice with this dish.

LEGLESS BIRDS

Get a nice cut of round steak, not too thin, cut up in three and one-half inch squares, then salt and pepper well ; get one pound of chopped meat, half beef, half pork ; cut up two nice sized onions fine, mix well one egg, one tea- spoon of cream, salt and pepper to taste; fill square with mixture and tie with white cord, then roll in flour. Put in well greased frying pan and brown well. When good and brown add enough water to cover, put in stew pan, and let stew for an hour and a half, adding water when needed. When well done take off cord and put in platter and set in oven for a minute until gravy is ready for table.

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BRISKET WITH BARLEY

Take four pounds of brisket and two cups of barley, one-third cup dried green peas, a little salt, pepper, ginger, parsley cut fine, celery chopped, and two or three slices of carrots.

Add three cups of cold water and cover tightly. Bake in moderate hot oven in casserole about 3 hours. Baste if necessary and keep adding water until enough gravy is formed. Take off cover and brown if necessary.

# * # # * BROWN HASH

Cut lean meat into small dice ; cut also cold boiled potatoes into dice of the

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same size; mix them together and place in a small baking pan; dredge with salt and pepper, and dot with bits of bntter. Put into hot oven and brown. Stir often so all sides will brown alike, and do not let them become too dry.

SAUER BRATEN No. 1

(Sour Roast)

Soak a piece of rump over night, in stone crock, in half vinegar and half water to cover meat. Add slice donion, five or six cloves, salt and pepper. Next day put meat and contents, of crock in kettle. Add four or five ginger- snaps previously soaked in cup of water. Cook in oven or on top of stove, 3 to 4 hours. Before serving add a little cream to gravy and strain.

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BEEF A LA MODE OR SAUER BRATEN No. 2

Buy a heel piece of beef and put in mixing bowl and pour over enough vinegar to cover, also three or four laurel leaves, a few pepper corns, a few onions ^to taste). Cover this and let stand 8 days. Remove meat and sprinkle with salt. Brown three tablespoons of sugar and add to gravy. Roast until soft and brown, and serve with boiled or mashed potatoes.

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One pint chopped cold cooked Two tablespoons bread crumbs

chicken or meat One-fourth teaspoon pepper

One tablespoon butter Three eggs well beaten

One and one-half cup stock

Put butter and bread crumbs on fire and stir until it boils. Add meat,

seasoning, then eggs . Beat light, and put at once in buttered molds. Set mold

in boiling water and bake 15 or 20 minutes. Turn out on a plate and serve

individually with the following sauce :

One tablespoon butter, one tablespoon flour, Slightly melt butter with

flour. Add one-half cup milk one-half cup stock, salt and pepper to taste,

yolk of one or two eggs beaten, add the egg quickly. Do not let boil. Strain

and serve.

CHILI CON CARNE

One pound of round beef, cut in small pieces; one can tomatoes, one can kidney beans, one-half can of sweet green peppers (can be omitted), two onions, one-half cup of flour, four cups water, two teaspoons or level tablespoon chili powder (Eagle Brand best). The onion is sliced and put with fat or oil in skillet and cooked ; put tomatoes in kettle, cook, add onions, then sear the meat in skillet and add to the tomatoes, chopped green peppers and the water, chili powder, salt, and let cook until meat is soft, and then beans which require no cooking, only heating and, then flour which has been rubbed smooth with a little water.

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GERMAN CHOP SUEY

Two pounds hamburger, fry a nice brown, three onions, one-half box of noodles, one small bunch of celery chopped up in small pieces, one can tomatoes, salt and pepper ; boil 1 hour.

###.## HUNGARIAN GOULASCH No. 1 Into the bottom of a well buttered casserole put one pound of round

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steak cut in three squares. Pare and slice three medium potatoes, two parsnips, one large carrot and one large onion.

Put them on top of meat, season with salt and pepper, cover with warm water, and cook, closely covered, in a slow oven for 3% hours.

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HUNGARIAN GOULOSCH No. 2

Slice a peeled onion and cook it until brown in three tablespoons of fat, take out the onion turn in a pound and a half of lean, uncooked veal, cut in inch cubes; stir and cook the meat until slightly browned, then, rejecting the fat, if there be any in the pan, dispose the meat in a casserole; add about a pint of broth or boiling water and a teaspoon of paprika, cover the dish and set to cook in the oven. In the meantime add more fat to the frying pan, and when hot, brown in it about a dozen balls, cut from pared potatoes, and a dozen small onions; when the onions are well browned, add them to the casserole, and after the meat has been cooking an hour, add a teaspoon of salt and the potatoes, and, if desired, two tablespoons of flour mixed to a thin paste with cold water. Let cook in all about two hours. Serve from the casserole.

***** BACON HINT

Soak bacon in milk for twenty minutes before frying. Then lift it out and dip it in flour and fry in a hot frying pan sufficiently greased. The soaking in milk gives a fine consistency to the bacon, and the flour insures a crisp crust. After frying remove the bacon, pour off all grease, and stir into the frying pan one or two tablespoons of flour, gradually adding the milk the bacon was soaked in, and season with salt and pepper. When the sauce is thick pour it over the bacon and serve at once.

DEVILED HAM LOAF

Mix one-quarter pound of deviled ham with two cups of bread crumbs and two cups of milk. Add two eggs, well beaten. Pour into a buttered pan and bake for an hour in a moderate oven. Serve cold cut in thin slices.

LITTLE TURKEYS

Take pork tenderloins and cut lengthwise through the middle, being careful not to cut in half ; fill with dressing you would use for turkey ; sew or pin together with toothpicks ; bake for 20 minutes in a pan in which there is enough water to cover the bottom when baked. Bake a gravy of water left in pan. Nice to add strip of bacon over top.

BROILED HAM

Get a thick slice of ham. Put on a platter, sprinkle with sugar, let stand 20 minutes. Put in a pan and broil it slowly 15 minutes.

GERMAN LAMB STEW WITH DUMPLINGS

Take lamb breast or shoulder, cut up. Put on to boil with enough water to cover: season with salt, pepper and nutmeg. Dice a carrot, celery, onion and a little garlic. Either fresh or canned tomatoes. When almost done add one teaspoon cornstarch dissolved in a little water and some chopped parsley.

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Dumplings — One egg beaten with a little salt. Add enough flour to thicken, and one-half teaspoon baking powder. Let dumplings cook in the stew for about 20 minutes.

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BAKED CURED HAM

Select a small ham, scrub well with a stiff brush, cover with water in sc large kettle and let stand over night. In the morning put on stove in kettle, cover with cold water; when water begins to simmer remove ham, roll in a stiff paste made from flour and water. It requires about a quart of flour and. water enough to moisten flour enough to roll. Put in roasting pan in a moderate oven. Allow 25 minutes to each pound of ham. When done remove paste skin, sprinkle with bread crumbs and brown sugar, put in oven and brown about 25 minutes.

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BONED LAMB CHOPS WITH MUSHROOMS

Have the butcher remove the bones from lamb chops and tie them into shape. Broil them in the usual way, season and place on each a broiled mush- room. Spread rounds of toast with melted butter, place each chop on a round, dot with butter and serve hot.

CROWN OF LAMB

Get a crown of 16 or 18 ribs. Make a dressing by squeezing out of water a fair lot of bread, two eggs, a piece of butter the size of an egg, some onion cut fine, some parsley, add salt and pepper. Put this dressing in the crown with a piece of butter or fat. Bake 1% hours. Add a very little water to the pan.

LEG OF LAMB WITH RICE

Get a six pound leg; season well one cup of rice, put over same, also sprinkle the pan with the rice. Take potatoes and lay around the leg, keep adding a little water to the rice. Bake from 2V2 to 3 hours. Put a little fat on the lamb after it is baked about an hour.

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FRIED LIVER WITH EGG SAUCE

Fry calf liver in some fat ; brown a little onion and flour. Add enough water to form gravy.

Boil six eggs hard and chop fine. Grate a small onion in the eggs and put over this one tablespoon of melted butter a little salt and pepper.

LIVER RECHAUFFE

Place in a small casserole one and one-half cups of diced cooked liver and one and one-half cups of tomato sauce, and one-half of pimento. Cook for half an hour. Serve on toasted rounds of bread.

BAKED LIVER

Buy calf's liver in a whole piece and wash and place in a baking pan. Make four slits across the top with a sharp knife and place a fat piece of bacon in each. Sprinkle well with fine cracker crumbs, salt and pepper to taste, and add a little water. Bake for 2 hours, basting often and adding water as it boils away.

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LIVER AND BACON

A new way of preparing liver and bacon is to scald the liver, peel off all outside skin, place in a baking pan, lay strips of bacon over each slice, and bake in quite a hot oven. The bacon bastes the meat and it is sweet, tender, and juicy. And it also does away with spattering the stove.

COLD LOAF FOR LUNCH

Place in a mold small irregular pieces of cold cooked meat and slices of cold hard boiled eggs. When the mold is full pour over all a cup of well seasoned strong savory stock, thick enough to congeal when cold. Cover and bake in gentle oven for half an hour. When quite cold and solid turn out of mold, serve in slices.

* # # * * FILLED MILT

Clean the milt by taking off the thin outer skin, lay it on a clean board, make a cut with a knife through the center of the milt, taking care not to cut through the lower skin and scrape the inside of the milt with a spoon, taking all out and place in a bowl. In the meanwhile dry the bread (which had been soaked in water and well squeezed) in a spider which you have heated some goose fat, cut part of an onion very fine in this, when the bread is thoroughly dried mix this in the bowl with the milt. Break into this two or three eggs, salt and pepper to taste also a little ginger, mix all well together now; fill the milt and sew it up, and prick it several times with a fork to keep from bursting. Can be boiled in the soup or salted water, then browned in. a spider of heated fat.

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MEAT BALLS IN CABBAGE

One and one-half pounds veal steak, one pound round steak, two medium sized onions, all ground; one tablespoon rice well seasoned. Mix together. Scald one-half head cabbage leaves until soft. Make balls of meat mixture size of large walnut. Roll each in cabbage leaf and squeeze lightly with hand to hold together. Water enough to nearly cover, add one cup tomatoes, two tablespoons greese or butter, two tablespoons lemon juice. Boil 1 hour and thicken with one-half tablespoon flour smoothed in little cold water.

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JELL-0 WITH FOWL AND OTHER MEATS

As a table jelly with fowl or other meat, Lemon Jell-0 is better than any of the commonly used jellies. It has a delicious flavor and delightful cooling quality. Cherry Jell-0 is also very nice as a table jelly. Full direc- tions are given in the little recipe book in each package of Jell-0 .

GERMAN MEAT DISH

Fricedellers, a German meat dish. Take two pounds of beef and half a pound of pork chops and mix well, one egg, small bowl of soaked bread, season well with salt, pepper, and nutmeg. Then mix all together thoroughly and make into balls, fry in hot fat for twenty minutes.

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MONDAY MEAT

One and one-half pounds cold meat Two red peppers

One egg One green pepper

One onion One-half stock celery

One cup stock Two tablespoons dry bread crumbs

Salt and pepper Two tablespoons fat

Run cold meat through food chopper. Grate onion and chop peppers and celery. Beat egg. Work all ingredients together and season with salt and pepper. Put in greased double boiler and cook for 1^ hours.

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SPAGHETTI AND MEAT

Grind or chop round steak very fine. Beat it into a pint of tomatoes, add onion, salt, pepper, paprika, and cook very slowly for 30 minutes.

Boil spaghetti in salted water with onion and little garlic. Put spaghetti in the center of platter and surround with the meat mixture.

SWISS ROAST

Take a thick round steak from two to two and one-half inches in thickness and pound into it as much flour as it will take, using the edges of a plate for that purpose. When the flour has been pounded into both sides take the meat and brown it on both sides; remove to a sauce pan, heat one-half can of tomatoes, one large onion cut fine, one sweet pepper if desired, pour over the meat, cover tightly and cook slowly 2 or 3 hours. Just before the meat is done salt and pepper to taste. Delicious when served hot, also nice when cold.

POT ROAST OF BEEF

Six pounds of rib roast. Dredge well with flour. Place in a pot with a little drippings and a sliced onion. Brown on all sides. Add three pints of water, cook slowly for three hours. Keep covered with water to prevent burning. Add one and a half cups of highly seasoned tomato catsup and cook 45 minutes longer. Serve meat and sauce on a hot platter.

POT ROAST

Take about five pounds of rump, wash, season with salt, pepper and ginger.

Take fat, put in pot with cover. One onion, some garlic to one's taste, two tablespoons of vinegar. Let the meat simmer till real tender. Then add a little water to keep it from burning.

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BEEFSTEAK TOAST

Chop cold steak fine and put into a stewpan with a lump of butter and water to more than cover. Boil 20 minutes, then stir in a well beaten egg. Season with salt and pepper and pour over toast. Serve hot.

# # # # # BAKED STEAK

Select a tender steak; have it cut about one and one-half inches thick. Salt and pepper it on both sides; lay in baking pan, in which a few bits of suet have been placed. Dot it all over with tiny bits of lemon and suet ; then

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cover with sliced onions, over which pour tomato catsup. Place in oven and bake from 20 to 30 minutes, according to degree of rarity desired.

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DEVILED STEAK

One flank steak, one large onion, two tablespoons of butter, two tablespoons of flour, one teaspoon of salt, one-half teaspoon of pepper, one teaspoon mustard, three tablespoons of vinegar, two cups of hot water. Melt the butter in a frying pan, slice the onion and fry in the butter. Remove the onions when brown, cut the steak in pieces, dip in flour, and fry in the butter. Remove the meat from the frying pan and add to the butter the salt, vinegar, mustard, and pepper. Then add the hot water. Replace the steak in the frying pan, cover closely, and let simmer until the steak is tender. Dish on a platter, pour the gravy over it, and garnish with brown potatoes.

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SPANISH STEAK

Take a flank of steak. Fry it brown in plenty of butter, lift out and put in a baking pan. Sprinkle with salt and pepper and fry a sliced onion brown in the butter remaining in the frying pan. Spread onions over the steak and cover it with a can of tomatoes, juice and all, cover and bake an hour in a slow oven, basting frequently. Make gravy of drippings remaining in the pan and serve piping hot.

MUSHROOMS WITH BEEFSTEAK

While various species of mushrooms are used for serving with beefsteak, there is one, commonly known as the beefsteak mushroom, which is particularly palatable with a thick, juicy steak. After removing the upper skin and spores, the mushroom is cut into strips. Lay a pound of the mushrooms in a porcelain stew pan, cover with half a cup of stock, half a teaspoon of finely minced herbs and a tablespoon of butter. Stew gently for 30 minutes and pour over the broiled steak .

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BAKED BEEFSTEAK WITH TAMOTO SAUCE

Buy a round steak two inches thick, that will fit nicely into a baker or frying pan ; salt and pepper the top and spread over it five or six tablespoons of tomato, a tablespoon each of chopped green pepper and chopped onion. If the steak is very lean put in a spoon or so of butter in little bits on top with a tablespoon of flour sprinkled over all. Bake 20 to 30 minutes in a very hot oven at first and lowered heat toward the last.

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FLANK STEAK WITH CHEESE

Season steak well with salt, pepper and paprika, Pour a can of tomatoes over it, then one-half pound of American cheese cut fine, also green pepper and onion chopped. Season again and bake in medium oven about 45 minutes.

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CREOLE STEAK

Tenderloin steak two or three inches thick. Spread butter or chicken fat on steak. First put one green pepper and one onion through the meat chopper, after taking seeds out of pepper; then mix with one cup catsup, spread on steak and put in oven until done ; then season. Leg of lamb or veal roast prepared the same is very fine. "With the lamb roast add little hot water.

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STEAK WITH OYSTERS

One thick steak One bottle catsup

One pint oysters

Season steak and put in very hot oven about 20 minutes. Then pour drained oysters over steak, also the catsup, and put back in oven for about 10 minutes.

PIMENTO STEAK

Cut sirloin steak in portions ready to serve.' Pound slightly and season with salt and pepper. Fry quickly in hot butter and place in stew pan. Fry one sliced onion in one tablespoon butter and add to steak. Add three- fourths cup tomato catsup, one red pepper and one green pepper chopped fine. Let simmer for one hour on very slow fire. Shaking occasionally.

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SPANISH STEW

Cut a piece of suet into fine pieces and melt in kettle. Add one and one- fourth pounds of beef cut into small pieces, season and cover tightly. Let meat simmer for 30 minutes, browning without forming a crust; then add a little water and cook until tender. Add a third of a can of tomatoes, one small onion cut into small pieces, one bay leaf and salt and pepper. Thicken with browned flour.

SOUTHERN STEW

Three pounds lean raw beef One-half pint green peas

One-half cup flour Two tablespoons chopped parsley

Two tablespoons rendered beef fat One-half teaspoon salt Three tablespoons of minced onion One salt spoon pepper One-half pint tomato pulp One pint water

Take three pounds of lean raw beef cut up in pieces the size of a small egg, roll each in flour and fry quickly in a deep kettle in which two tablespoons rendered beef fat has been allowed to melt; when meat is browned all over add three tablespoons minced onion, one-half teaspoon salt and a salt spoon of pepper, one pint water and one-halt pint tomato pulp ; cover closely and let cook about 2 hours, or until meat is nearly tender, and add one-half pint green peas drained free of liquor, and two tablespoons chopped parsley. Cover closely and cook 30 minutes longer. Add more seasoning if necessary. The gravy should be quite thick and a rich dark brown, and should be served with mashed potatoes, macaroni or dumplings. Will serve eight people.

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CREAMED SWEETBREADS

Clean sweetbreads and drop into cold water, parboil, drain and put in cold water. Cleave, break or cut into small pieces. Melt a tablespoon of butter, add one tablespoon flour add one cup of cream. Stir until smooth Add the sweetbreads, bring to a boil, season to taste and serve in ramekins, patti shells or on toast.

SWEETBREADS AND MUSHROOMS

Boil sweetbreads in salt water until soft and remove skin. Take small bowl soup stock, cook with one can mushrooms quartered. Boil from 30 to 45 minutes. Add one pound sweetbreads. Boil 15 minutes. Add salt and

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pepper to taste. Brown two tablespoons flour dry, and dissolve in cream and add this last ; also wine glass of sherry wine.

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ROAST SWEETBREADS AND PEAS

Wash the sweetbreads, drop into boiling water, cook for 15 minutes, then plunge into ice cold water, for 30 minutes. Wipe dry, roll in beaten egg, then in cracker crumbs ; lay in a dripping pan, pour around them a half cup of boiling water in which you have melted a teaspoon of butter ; cover and bake 30 minutes, basting several times. Remove the cover and brown.

Boil the peas, drain, butter, pepper and salt them, heap on a hot dish and Jay the sweetbreads around them.

PICKLED TONGUE

Put a tongue in boiling water, simmer gently for 2 hours, take out the tongue, skin it, put it in a kettle, add two carrots, two onions chopped fine, few cloves, two bay leaves, one cup raisins, add vinegar to taste, add enough of the water, in which it was first boiled, to cover. Boil until tender, let it cool in the liquor. Salt should be added 1 hour before it is done,

TONGUE WITH TOMATO SAUCE

Cut cooked corned tongue in slices a little less than one-half inch thick, dip in bread crumbs, egg and crumbs; brown in butter, place on a dish; pour around this sauce ; cook one one-half can of tomatoes with one onion, two pep- pers ; cook 5 minutes, strain, add two tablespoons butter, two tablespoons flour cooked together. Salt to taste.

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POT ROASTED TONGUE

Take a fresh tongue, put in boiling water and leave boil for about 30 minutes. Then remove skin, from tongue, and pot roast the same as meat.

BRAISED TONGUE

A fresh tongue is necessary for braising. Put tongue in kettle, cover with boiling water and cook slowly 2 hours. Take tongue from water, remove skin and roots. Place in pan and surround with one-third cup carrot, one- third cup onion, one-third cup celery, all diced; one sprig parsley. Pour over this four cups sauce that tongue was cooked in and bake 2 hours. Serve on platter with sauce .

Sauce for braised tongue. Brown one-fourth cup butter, add one-fourth cup flour and stir together until well browned. Add gradually four cups water in which tongue was cooked. Season with salt, pepper and one table- spoon Worcestershire sauce.

One and one-half cups stewed and strained tomatoes may be used in place of water.

***** VEAL LOAF

One and one-half pounds of chopped veal, two eggs, one cup cracker crumbs, one teaspoon salt, one tablespoon butter. Mix and form into loaf. Spread bits of butter on top. Bake for IV2 hours.

VEAL STEW

Cut two pounds of veal from loin in small pieces. Brown slightly in

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butter in which an onion has been cooked. Cover with boiling water and add one-half can tomatoes, one small can mushrooms, three stalks of celery diced, one turnip cut in small pieces, salt and pepper.

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VEAL GOULASCH

Brown two pounds veal steak, diced in two-inch pieces, in two tablespoons of fat. Make a gravy of one large onion minced and browned in fat with one tablespoon of flour and enough stock or water to make thick sauce. Season with salt, pepper and paprika. Pour the browned veal into the sauce and let it cook slowly about 1 hour.

Dice boiled potatoes on a hot platter and pour over it the meat and gravy. Garnish with parsley .

ITALIAN VEAL

Fry a veal steak, it having been cut in small pieces, to a nice brown. Over this put a cup of spaghetti which has been cooked tender, and a can of small mushrooms. Season with salt and pepper. Add a small amount of water,, just enough to make liquor over all.

BAKED VEAL

Buy two or more veal steaks or as many as needed, and season with salt and pepper to taste. Have yolks of one or two eggs well beaten, and a crock of cracker crumbs ready for use. Dip veal in egg, then in crumbs, and fry until a golden brown. Have one or two cans of peas opened and drained, or use fresh peas in season. Put veal in baking pan and cover with peas. Season with salt, pepper, and butter. Do not quite cover with water. Put into oven and bake for 30 minutes, basting at intervals to keep peas from hardening.

VEAL CHICKEN

Get thin slices of veal, roast and cut then about three inches square. Pep- per and salt them. Have some fine chopped parsley and mix that with some butter. Take about a teaspoon of this and roll in to each of the slices of meat, tie a string around and across over. Brown the rulades in butter, and after that is done sprinkle three tablespoons of flour over them and put enough water in to cover. Let them cook slowly for an hour. If you add a little cream to the gravy when done it give a good flavor. Remove the strings and serve them in the gravy.

ECONOMICAL DISH

Order a veal shank, about 15 cents' worth ; boil with a handful of rice and an onion, until the meat falls from the bones and the broth is nearly all cooked away. Take the meat and chop fine in a bowl or granite pan and pour over it the remaining rice, broth, and onion in the kettle, salt and pepper, and set to cool and congeal. When perfectly cold slice. It makes an excellent cold meat and will serve for served meals.

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JELLIED VEAL No. 1

Buy a veal shank, cover with cold water, let come to a boil and skim carefully. Add one medium size onion, a bay leaf, small piece of red pepper, salt and six whole cloves. Boil slowly till meat falls off bones. Take* out the

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meat, strain liquid and let it cool while the meat is picked into small pieces. Remove grease from the liquid, add to the meat, put into bowls to cool. Serve on lettuce leaves with mayonnaise dressing. Be sure to have plenty of liquid.

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JELLIED VEAL No. 2

The knuckle of veal (or calf's head) put in a sauce pan and covered with two quarts of cold water, let it simmer for 2 hours. After that put one small onion sliced, one bay leaf, three peppercorns, six cloves; then let it simmer for another hour. Next remove all meat from the bone and cut in small pieces and put into a mold. Boil down the liquor to a quart, then strain add vinegar, salt and pepper to taste, and pour over the meat and leave it until firm.

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VEAL BIRDS

Cut veal steaks in pieces large enough to roll. Stuff with dressing, roll and secure with toothpick. Dredge with flour, sear in a pan, with two table- spoons of fat. Put the birds in a casserole and cover with a tomato gravy.

Gravy. Fat from the pan, two tablespoons flour, one cup tomato, one- half cup water, salt and pepper. Bake 40 minutes. In moderate oven.

Pickling (spiced) , Relishes and Canning

BEET RELISH

One quart chopped cooked beets, one and one-half quarts raw cabbage chopped fine, one tea cup of horse radish grated, two cups of sugar, one tablespoon salt, one-fourth teaspoon black pepper. Add enough vinegar to moisten mixture. Keep cool and air tight.

One-half bushel red tomatoes cut up fine, put in kettle to boil. Add five chopped onions, two green peppers cut fine. Boil an hour and strain. Then add one-fourth pound of Coleman's mustard, three tablespoons salt, one cup brown sugar, one heaping teaspoon allspice, one teaspoon cloves. Put about one-fourth cup of mixed whole spices in a cloth, place in above and boil about 1 hour more. About 30 minutes before ready to take off stove add one-half cup of vinegar, and leave boil about 30 minutes. More spices and sugar can be added if desired. Put in sealed bottles.

CATSUP— Uncooked

One peck tomatoes, scalded, chopped and drained ; two . cups chopped celery, two cups chopped onions, five small red peppers (chopped), one cup salt, two cups granulated sugar, one cup white mustard seed, one teaspoon cinnamon, two teaspoon cloves, one teaspoon white pepper, one teaspoon all- spice, four cups vinegar. Mix thoroughly and put in jars.

CELERY RELISH

Twenty-six large cucumbers, six or eight medium sized onions (white), pare, chop, salt and let stand over night ; three stalks celery cut fine, one tablespoon mustard, one cup of brown sugar, one quart white vinegar, one or two red peppers cut fine. Put vinegar to boil, add mustard, sugar and peppers, when boiled add cucumbers, onions and celery, also add mustard seed, mix well and let it come to boil and then can.

***** CHILI SAUCE

Fifty medium ripe tomatoes, ten green peppers, seeds removed; twenty- five medium onions, one quart vinegar, four red peppers, seeds removed; one tablespoon whole allspice, one tablespoon whole cloves, heads removed; one tablespoon whole cinnamon, one-half cup mustard seed, three cups sugar, two tablespoons salt, one nutmeg grated, some celery salt, one box pickling spices, cayenne pepper to taste. Scald, peel and cut tomatoes, chop all veg- etables, or put through meat grinder ; tie whole spices in a bag. Boil all 3 or 4 hours.

* * * * * CHOW CHOW

One quart large cucumbers peeled and cut lengthwise, one quart very small pickles, one quart small onions, one quart green tomatoes peeled and cut in small pieces, one quart string beans cut small, one quart cauliflour, or

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more if desired, one quart green peppers- quartered. Put all in salt water 24 hours, scald in same water next day, and drain.

One-half box Coleman's mustard, one tablespoon turmeric, one and one-half cup brown sugar, one and one-half cup flour, two quarts cider vinegar. Cook over slow fire about 10 minutes. Pour it over the chow-chow, and fill jars while hot.

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Four pounds of fresh or canned tomatoes, four pounds sour apples, two pounds rasins, two pounds brown sugar, eight ounces salt, three ounces ground ginger, one-quarter ounce red pepper, two ounces ground allspice, one ounce grated nutmeg, one quart mild malt vinegar, four small onions, and the juice of three lemons. Chop fine. Boil two hours. Bottle when cold.

CORN CHOWDER

Twenty ears corn (cook and cut from the cob), one medium sized head of cabbage, six small sized onions, two red peppers, three bunches of celery. Chop all very fine, add one cup light brown sugar, one tablespoon salt, cover all with vinegar and boil 20 minutes. Then mix with vinegar two-thirds box mustard, one cup flour, one teaspoon turmeric, let this boil thoroughly and put in jars and seal while hot.

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CORN RELISH

Twenty ears corn (cut off cob) One-half cup sugar

Two small heads cabbage One-half cup flour

Six white onions Two quarts white vinegar

Six green peppers One teaspoon celery seed

Six red peppers One teaspoon turmeric

One-half cup salt

Put cabbage, peppers and onions through grinder. Then put all the in- gredients in kettle and boil for 30 minutes, stirring constantly. Put in Mason jars and seal while hot.

DELICIOUS CUCUMBER RELISH

Grate twenty-four large cucumbers, rind and all, let stand over night. In the morning drain off water, take half as many small white onions and grate. Then add to the taste pepper and salt and good vinegar. Do not cook, but bottle aud seal at once. This will keep for years.

LARGE CUCUMBER PICKLES

Peel and cut in half, large yellow cucumbers. Scrape inside with silver spoon. Put on a slanting board and salt and drain over night. Dry each piece and cut in long strips. To every pint of vinegar add three-fourths pint sugar. Boil, not too many at a time, for about 5 minutes. Put in a dish and cover, and continue until all are boiled. Be sure to cover them. "When all are boiled, add the juice that is in the dish, then add either vinegar or sugar according to taste. When you start to boil the vinegar and sugar put in a bag of spices, cloves and cinnamon. Put in quart glasses and alternate pickles and mustard seed. Pour the vinegar, mixture over and seal.

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CANTALOUPE SWEET PICKLE

Cut in lengthwise quarters, after taking out the seeds and soft pulp, peel, cut in cubes or any desired shapes, and cover with a fairly strong brine. Let || stand for forty-eight hours, drain and cook with water to cover, in which a || level teaspoon of alum to two quarts of water is disolved, for 30 minutes. I Prepare to every pound of the rinds half as much sugar by weight, and a j| quart of vinegar to every three pounds of sugar. Add two large sticks, of I cinnamon and a rounding tablespoon of cloves, bring to boiling point, drain i the melon rinds from the alum water, pour over the hot vinegar and sugar, ! return to the kettle and cook until the rinds look clear and translucent.

SPICED CRANBERRIES

For about a quart of cranberries take half a cup of vinegar, one pound of brown sugar, half tablespoon of ground cinnamon and the same of allspice, and half teaspoon of whole cloves. Put these into a granite kettle and when it has all dissolved and boiled up once put in your cranberries. Use one

! quart and a little over, perhaps about a cupful over. Let them simmer slowly

! on the back cover of the stove for an hour and a half or so.

SPICED GRAPES

This is a good old recipe and makes a delicious fruit relish to serve with meats. Prepare the grapes as for jelly. To seven pounds of grapes you will need half a pint of strong vinegar, half a pint of grape juice, three pints and a half of granulated sugar, two ounces of stick cinnamon, and one ounce of whole cloves. Boil together the sugar, vinegar and grape juice, and the spices, which should be tied up in a little bag. When the mixture comes to a boil, add the grapes, and boil gently for an hour and a half. The grapes should not be too ripe, and care should be taken to keep them as whole as possible.

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DILL PICKLES No. 1

Try to get fresh, firm pickles, not too large. Put in six-gallon crock with heavy salt brine for three days. Then pour off the brine and put grape leaves in crock, then a layer of pickles then a layer of dill and pepper, then another layer of pickles, and do this until the jar is filled.

Take a pan of boiling water, pour vinegar into water until it tastes like wine, then pour over pickles and put a plate over a cloth to cover jar and stand in sun 10 days.

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DILL PICKLES No. 2

Wash pickles thoroughly. Alternate layers of pickles and dill. To a six-gallon crock add three small Spanish peppers, one-fourth cup whole black pepper. Over this pour a cup vinegar. Then add five cups of salt to enough boiling water to cover the pickles. Put plate over the pickles, and weight down so that pickles are entirely covered with brine.

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EGG AND BEET RELISH

Boil six beets until tender, remove skins and slice. Boil one dozen eggs, remove shells, add to beets, and cover with vinegar, add a little salt. Will be ready in one day.

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MUSTARD CHOW CHOW

One market basket pickles Half peck small white onions

One head cauliflour Half pound Coleman's mustard

Few green beans Light brown sugar

Red peppers Turmeric

Few carrots Green peppers

Cut pickles (do not peel), cauliflower peppers, beans, carrots, onions into small pieces, and let stand in salt water for 24 hours.

To one gallon vinegar add three pints water, put on to boil, when boiling put in the vegetable mixture and let that come to a good boil. Then take out and put in a large crock. Have mixed together in a bowl one-half pound Coleman's mustard, light brown sugar to taste, 3c worth tumeric, and stir smooth with water. Add the boiling vinegar from which the pickles had been taken. If not sweet enough or needs more vinegar, salt or mustard, add to suit taste. Pour sauce over vegetables, stir well, let cool — do no cover. When cold, say next day, fill glass jars and paraffin.

MIXED PICKLES

Take three cabbage heads, two large cauliflower, one and one-half gallons of string beans, two quarts of shelled lima beans, two gallons green tomatoes, one gallon of onions, twenty-five cents worth of brown sugar, 10 cents mixed pickling spice, one dozen mangoes, 100 small cucumbers, 10 cents worth of celery, one and one-half gallons of vinegar, 5 cents worth of yellow tumeric.

Slice cauliflower, green tomatoes, onions, cucumbers, and mangoes and put in strong salt water over night. Next morning take all vegetables and chop up fine with a hash knife and mix with the spices, sugar and vinegar, and enough water to cook it. Cook until tender, not mushy, and can. This makes thirty quarts.

SPICED GOOSEBERRIES

Five pints gooseberries, three pints sugar, one pint vinegar, two table- spoons cinnamon, one tablespoon cloves, one tablespoon allspice, one tablespoon mace. Boil vinegar, sugar and spices, then drop in berries and let boil until transparent. Fill jars while hot.

PEPPER HASH

One dozen red peppers One quart vinegar

One dozen green peppers Two cups sugar

One dozen white onions One tablespoon salt

Seed the peppers, peel the onions, and chop them fine. Pour boiling water over this — enough to cover — and let stand 15 minutes. Place vinegar, salt and sugar on the stove and let it come to a boil. Drain the water off of the peppers and put in the boiling vinegar. Let it boil 15 minutes. Place in jars at once and seal.