MEAT, POULTRY AND QAME

VEAL LOAF. — Chop 2 pounds of veal with y& pound of fat

pork, roll a dozen crackers and wet with ^ teacup of milk; mix

all together and season with salt, pepper, grated nutmeg and lemon

peel; bake i^ hours and when cold slice thin. — Mrs A. E.

CHOPS IN PAPER. — Select either veal or mutton chops, trim and sprinkle with salt and pepper, chop a little uncooked bacon, mix with bread crumbs, and season as for turkey dressing; moisten slightly, just enough to make it into little pats, lay on each chop; have ready squares of browned, well-oiled paper, wrap about each chop and bake 12 minutes in a quick oven; serve in papers.— Mrs. M. D. Foley.

STEWED WILD DUCK. — Split the ducks open and lay in salt and water for several hours, dry, dredge with flour, and sprinkle with salt and pepper, put a tablespoon ol butter in a frying-pan and when hot add a tablespoon of minced onion and 2 Jablespoons of bacon, cut fine; place the ducks in the pan and fry slightly on both sides, pour over a wineglass of sherry and cover tightly for 10 minutes; then, a little more than cover with boiling water; when the duck is cooked tender remove and thicken gravy with flour. Have ready on a platter hot buttered toast, place the ducks on it and pour over the gravy; garnish with olives and parsley. — Mrs. \k. E. Griffin.

POT ROAST. — Three pounds of cross rib, a little suet chopped and put in the bottom of the pot; let the meat cook in that a lew minutes; after it is brown put water on, pepper, 'salt and cloves, and let it cook until tender; when tender put a few carrots and tomatoes in and cook 20 minutes. It must simmer for three hours, for if it cooks fast it will not be tender. — Mrs. W. R. Jenvey.

CHOPPED LOAF. — Two and one-quarter pounds of raw, chopped, lean meat, ^ pound of raw, chopped, salt pork, i raw finely chopped onion, i cup of bread crumbs, i cup of sweet milk, 2 beaten eggs, i teaspoon of black pepper, ^ teaspoon of celery salt; mould it into a long loaf and put into a baking-pan; pour over

it a can of tomatoes, keeping the pieces of tomato on the loai; while cooking (about 2^ hours) baste with the tomato juice, add- ing hot water if necessary; when done place the loai on a platter and pour over it a gravy made as follows : i sliced onion, fried in a heaping tablespoon of butter; when done add 2 tablespoons of flour; cook and add J^ cup of good beef gravy, ^ level tea- spoon of salt, Y± level teaspoon of pepper, Mi level teaspoon of nutmeg, 3 tablespoons of sherry, i can of mushrooms and the strained gravy from the pan; boil 10 minutes. This is a nice gravy for a broiled steak, by using only \yz tablespoons of flour and omitting the tomato juice. — Mrs. Idah M. Strobridge.

CREAM CHICKEN. — Two chickens, 2 sweetbreads, 2 cans of mushrooms; boil chickens until tender and cut as for a salad, re- moving all skin; bo:l sweetbreads, chop fine, chop mushrooms rather coarsely; mix and bake in a dish with cream dressing poured over, sprinkling bread crumbs, pieces of butter and a little dressing over the top; bake 20 minutes.

Cream Dressing. — One pint of sweet cream, i% tablespoons of flour, 2 tablespoons butter, a little nutmeg, i very small onion grated, a little Cayenne pepper and salt to taste; scald cream and rub butter with flour; cook all together to the consistency of cream. For 10 people. — Mrs. Annie R. Chambers.

SAGE CHICKENS. — Lay 2 or 3 large thin slices of onion on the breast of each chicken; outside of that lay thin slices of fat salt pork, tying all on securely with string and previously putting a quarter of an onion inside of each chicken; after peppering them well, put them in a covered pot with enough water to cook, but not enough to cover them, turn them occasionally; when a fork thrust in the breast turns easily cut the strings, remove the pork and onion and put all in a dripping-pan with the water in which they were cooked; baste and turn them often; when brown place the chickens on a hot platter, and serve -them with the gravy, made as follows : Strain the water from the dripping-pan and if not enough add sufficient boiling water to make a pint; thicken it with i tablespoon of browned flour rubbed smooth in 2 tablespoons of melted butter; add ^ teaspoon of black pepper; ^ teaspoon of salt, i teaspoon of caramel, and i teaspoon of Worcestershire sauce: cook a few moments, and it too thick add enough hot

water to thin it, together with the giblets, which have been boiled and chopped very fine. — Mrs. G. IV. Mcacham.

SAM BALL. — Boil i chicken, chop the dark and light meat very fine, mix with it butter the size of an egg, 3 tablespoons ot cream, 3 eggs well beaten, salt and pepper to taste; rub butter in- side of Charlotte Russe pan and line with green peas, then put in chicken mixture and steam i hour; turn out of mould and cove1" with cream sauce. — Mrs. H. A. Ware.

STUFFED BAKED PEPPERS. — Two coffee cups chopped veal, seasoned with i tablespoon of minced onion, i large tomato cut fine, salt and a little summer savory, thyme or sage as preferred; open the green peppers on the side, remove the seeds, stuff with the meat, place in baking-pan with a little water and drippings, baste frequently; when done remove, make gravy in same pan by the addition of a tablespoon of flour rubbed with the same of but- ter, and i teaspoon of caramel; pour over the peppers and serve.— Mrs. W. E. Griffin.

VKQETABLBS.

TOMATO A L' ITALIENNE. — One quart tomatoes, i small onion, 3 ounces of ham, ^ cup rice, 2 tablespoons cheese, i tablespoon butter, ^ teaspoon salt, Y% each white pepper, Cayenne and nutmeg; cook tomatoes, onions, ham and rice for i hour; add seasoning about 15 minutes before serving. — Mrs. E. R. Dodge.

CABBAGE PUDDING — One-half head of cabbage chopped fine, pour on boiling water and let stand 15 minutes, drain, add 2 eggs and bread crumbs equal to the amount of cabbage, i cup oi milk, lump of butter, salt and pepper to taste; bake until brown and serve in the dish in which it was baked. — Miss E. C. Babcock.

SCALLOPED POTATOES. — Peel, slice thin and lay in a dish in layers, season with salt and pepper, cover with cream or milk, if milk add a lump of butter, and bake >£ or ^ of an hour.- Miss E. C. Babcock.

GREEN CORN PUDDING. — Draw a sharp knife through each row of corn lengthwise, then scrape out the pulp; to i pint of corn take i quart of milk, 3 eggs, a little suet, pepper and salt and a few lumps of butter, stir it occasionally till thick, and bake about 2 hours. For canned corn use less milk and bake i hour. —M. E. G.

POTATO PUFF. — Take 2 cups mashed potatoes, 2 tablespoons melted butter, beat to a cream and add 2 eggs well beaten, a tea- cup oi cream or milk, salt to taste; beat all well; put in a baking dish in a quick oven until nicely browned — F. A. M.

FRIED TOMATOES. — Peel ripe tomatoes and cut crosswise in large slices; dip in egg and then in rolled cracker, Iry in hot lard and butter and serve hot with pepper, salt and the least bit of fine sugar sprinkled over; garnish with a little minced green pepper or parsley. — M. E. G.

CABBAGE. — Slice cabbage rather coarse and cook in milk instead of water, when tender add butter, pepper and salt. — A. Y.

POTATO SOUFFLE. — Bake 3 even sized potatoes; when done cut lengthwise in half, scoop out the potato into a hot bowl, add 2 teaspoons butter, i tablespoon hot cream, salt and pepper; beat whites of 2 eggs stiff and mix with potatoes ; fill skins and set in oven to brown. — Miss M. Brown.

MAYONNAISE. — First see that the dish and ingredients to be used are cold, and use a fork for stirring, rub i teaspoon best mustard with yolk of one egg, and when smooth add oil, ^ tea- spoon at a time, stirring briskly all the while; when the mixture becomes like jelly add ^ teaspoon each of salt and sugar, white and Cayenne pepper to taste, i teaspoon Worcestershire sauce and a tablespoon of vinegar or lemon juice. — Mrs. M. D. Foley.

, TOMATO SALAD. — One pint canned tomatoes, ^ package of gelatine soaked in ^ pint cold water; put the tomatoes on to boil,

and when they have boiled about 10 minutes add the gelatine and a pinch of salt; let boil for about 5 miuutes, take from the stove, strain into a square mould and set away to cool; when it becomes firm put a hot cloth around the mould and turn the jelly out on a salad plate, put fresh lettuce leaves around and serve with mayonnaise dressing. — Mrs. R. D. Jackson.

RUSSIAN SALAD. — Three cuos cold boiled potatoes, cut in small slices or dice, i cup chopped cabbage, i cup chopped celery, Y-Z cup chopped boiled beets, % cup chopped onion, ^ cup chopped parsley; mix with cream dressing and garnish with hard boiled eggs sliced, olives and lemons peeled and sliced. — Mrs. Henry Rives.

SUMMER SALAD. — Peel and slice 6 ripe tomatoes and 4 cucumbers, remove seeds from 4 green peppers and chop tine; mix with mayonnaise dressing. — M. E. G.

TOMATO SALAD. — Select the required number of even sized ripe, smooth tomatoes, peel and lay each on a crisp lettuce leaf with a spoonful of mayonnaise dressing, turning the stem side up, place in hollow ^ stuffed egg covered with thin slice of lemon with rind removed. — S. S.

STUFFED EGGS. — Hard boil desired number of eggs and cut crosswise in half with a sharp knife, carefully remove the yolk, rub with it a little oil and vinegar, season with mustard and pepper, fill each white with this mixture. — Mrs. M. D. Foley.

CREAM SALAD DRESSING. — Three eggs, ^ pint vinegar, i teaspoon salt, butter half the size of an egg, i tablespoon of mustard, 3 tablespoons of cream, 3 teaspoons sugar, boil salt, sugar and vinegar together, mix butter and mustard, then add cream and eggs well beaten, put all in vinegar and stir quickly. - Mrs. B. F. Bacon.

LEMON PUDDING. — One quart boiling water. I cup sugar, 4 tablespoons cornstarch, pinch of salt, grated rind of 2 lemons and juice ol i ; let it come to a boil and when cold serve with whipped cream. — Mrs. J. M. Fulton

CHERRY PUDDING. — One-half pint sifted flour, i teaspoon baking powder, a little salt, also a little butter rubbed in flour; mix into a soft dough as for biscuits and roll out spreading with cher- ries; then roll together and lay in a pan, putting in pieces ol butter and i cup of sugar; pour on boiling water and bake about 25 minutes; add more water if it cooks away too fast as this makes the sauce to serve with the pudding. — Mrs. R. Brown.

LEMON PIE. — Yolks of 4 eggs beaten light, i teacup sugar, i teacup cold water, grated rind and juice of one lemon, 4 table- spoons powdered cracker, i tablespoon melted butter and little salt; take the whites oi 3 well-beaten eggs with ^ cup sugar, to put over the pie when baked, and brown it in the oven. — Mrs. J. M. Fulton.

OREME AU CARAMEL. — Scald i pint milk, dissolve in a dry sauce-pan i cup of dark brown sugar until it becomes a liquid, stirring all the time; moisten 2 tablespoons ol cornstarch with cold milk and mix with beaten yolks ol 4 eggs; when milk is hot stir in gradually dissolved sugar, taking care it does not harden; then add eggs and cornstarch, boil till it thickens and flavor with 2 teaspoons" vanilla, fust before serving beat ^ pint cream stiff and put on top; serve cold. — Mrs. J. H. Ware.

LEMON MERINGUE PUDDING. — Put on i cup rice to boil in 5 cups of water with ^ teaspoon salt; when the rice is done add ^ cup white sugar and the yolks ol 2 eggs beaten very light; before taking from the stove add the grated rind of i lemon; let it cool and then spread with a thin layer of currant jelly, or any kind pre- ierred, and cover with meringue of the whites of 2 eggs, to which has been added 4 teaspoons powdered sugar beaten very stiff, and then add the juice of the lemon; set in the oven to brown and eat cold with or without cream. — Mrs. R. D. Jackson

INDIAN PUDDING. — Six tablespoons meal, 2 tablespoons butter, i cup molasses, 2 teaspoons ginger and a little salt; mix and pour into i quart boiling milk, add i cup cold water when ready to bake; bake i hour. — Mrs. R. B . Chisholm.

LEMON BUTTER. — Two pints white sugar, i^ pints water, 3 eggs well-beaten, i tablespoon butter, 2 tablespoons cornstarch, juice of 2 lemons, rind of i; cook in a double boiler. — Mrs. E. R Dodge.

GRAHAM PUDDING. — One egg, ^ cup milk, r tablespoon melted butter, scant ^ cup of currants, same of raisins, citron size of walnut cut fine, ^ cup brown sugar, ^ cup molasses, i cup graham flour i scant teaspoon soda dissolved in 2 tablespoons hot water, % teaspoon cinnamon, ^ teaspoon each allspice and cloves, i teaspoon vanilla; steam 2 hours

Sauce. — One-half cup butter, i cup powdered sugar, i table- spoon rum in 2 of cold water; cream butter with hand first, add sugar, then rum and water a few drops at a time; set on ice for an hour, and just before serving place in double boiler and stir con- stantly till like cream. — Mrs. J. W. Dorsey.

LEMON JELLY. — One- half package gelatine soaked 2 hours in 1/2 cup cold water, and i cup sugar add juice of 2 lemons, pour over this mixture i pint boiling water and stir till dissolved, strain through a napkin and turn into molds dipped first in cold water. --• Mrs. H. W. Higgins.

COLD CREAM PODDING. — One pint milk, 4 eggs, i pint cream, ^ box pink gelatine, 15 cents macaroons, pinch of salt, vanilla and sugar to taste; dissolve gelatine in ^ pint water, boil milk, stir in yolks of eggs and gelatine and let it cool; whip cream and whites of eggs stiff, then mix all together, putting the maca- roons last; put on ice. — Mrs. Geo. Hymers.

JELLIED ORANGES. — Select desired number of large thick skinned oranges, wash and cut crosswise in half; carefully remove pulp without breaking the rind and squeeze out the juice; take juice of i lemon to every 3 oranges and i tablespoon pine- apple juice, add enough water to make a little more than a quart, sweeten to taste and dissolve in it ^ box of gelatine, Jet come to a boil, and when partially cool pour into the orange rinds; set in a cold place to harden. — Mrs. M. D. Foley.

APPLE SNOW. — Bake six large apples, remove the skins and

rub through a colander; when cool add the juice and rind of i

lemon and >^ cup sugar; beat the whites of 5 eggs to a stiff froth

and gradually beat in the apples; serve with boiled custard. — Mrs.

W. O. Mills.

BOILED CUSTARD. — Sweeten i quart of cream or milk to taste and put in double boiler; when hot stir in the well-beaten yolks of 4 eggs, cook a tew minutes, stirrihg constantly, then remove and flavor with i tablespoon vanilla. — ,51 ,5".