EGGS AND MEATS

Angels on Horseback.

Cut bacon in wafer-like slices and in each slice wrap an oyster and pin up the edges with a wood skewer, when as many as are desired are wrapped, dip them in a batter of cracker dust, eggs and milk and fry them in hot lard.

Baked Eggs.

Take as many eggs as desired, separate carefully yolks from whites, add a little salt to whites and beat stiff; drop on buttered plates a large spoonful of whites, one for each yolk, slip a yolk in center of each, put a bit of butter on each, salt and pepper, and bake to a nice brown in a few minutes.

Beefsteak and Onions.

Place a slice of beef off the round cut very thick, and the size of pan, in a deep pan, well salted and pep- pered, place on top thick layer sliced onions ; season high, cover close, bake in slow oven three or four hours.

Chicken Pie.

Joint and boil one large or two small chickens in salted water, enough to cover them, and simmer slowly for half an hour; line a deep dish with raised crust, place the chicken in layers with thin pieces of salt pork previously boiled, and then slices of potatoes if desired ; add butter size of goose egg, cut in bits ; add some of the liquor in which chicken was boiled ; salt and pepper each layer, dredge in a little flour, coverall with a thick crust, leave open at top; bake an hour in hot oven.

Fried Tomatoes. Season one cup flour with salt and pepper; cut solid tomatoes in half-inch slices, dip in flour, fry in lard and butter, turn when brown.

Frizzled Ham. One cup cold chopped boiled ham, eight eggs, but- ter size of egg; put butter in frying pan, add ham well seasoned, break in the eggs, stir well until cooked ; serve with buttered toast.

Marguerite Eggs. Boil eggs hard, remove shells, cut eggs in two, re- move yolks and mix them with pepper, salt, a little dry mustard, and butter if desired, some prefer chicken, ham or tongue chopped fine ; fill the cavities in the whites and put the halves together again. For picnics wrap in tissue paper to keep them gether.

Mock Duck. Take one slice round steak, salt and pepper both sides, cover with a dressing of bread crumbs; roll up and sew or tie together, and bake about an hour. 3

Six eggs, whites and yolks beaten separately, one- half pint milk, four teaspoons corn starch, scant tea- spoon baking powder, a little salt, add last the Whites beaten stiff ; cook in butter over moderate heat, cover pan, and when well set, fold the omelet and serve.

Omelet with Chopped Ham.

Six eggs, whites and yolks beaten separately, add to the yolks seven tablespoons of milk, a little salt, stir in the whites ; melt butter size of a butternut in fry- ing pan ; pour in mixture, cook slowly ; when half done place in oven, cook five minutes with slow fire, then cover with a layer of chopped ham, double the layer half over and serve.

Take butter size of egg, melt and add to it one table- spoon flour, seasoning if desired, and one cup of boil- ing water; boil till thick. For white sauce add milk instead of water. For caper sauce add capers. For pickle sauce add one or more chopped pickles. For onion sauce add chopped, boiled onions. For oyster sauce add oysters which have been cooked in their own liquor. For mint sauce take one half cup vine- gar, one tablespoon powdered sugar, one or more tablespoons finely chopped mint.

Pot Pie— Chicken, Veal or Lamb.

Boil the meat till tender, saason with salt and pep- per ; then take one cup milk, two eggs, one-half tea- spoon salt, one teaspoon cream tartar, one-halt tea- spoon soda, one tablespoon lard ; mix quite firm ; di- vide in four loaves ; place on meat separately and boil twenty minutes; remove dumplings and meat ami thicken gravy.

Roast Beep, with Yorkshire Pudding.

Place a piece of beef to roast on a grating or sticks of wood laid across a dripping pan; three fourths of an hour before it is done, mix the following pudding

and pour into the pan : one pint milk, four eggs, whites and yolks beaten separately, two cups flour, one teaspoon salt ; do not mix batter too stiff : con- tinue to roast beef, the dripping falling upon the bat- ter ; if there is too much fat in pan when pudding is to be poured in drain it off, leaving enough to keep the pudding from sticking; it should be yellow brown when done. When all is done, cut the pudding in squares and serve on separate platter.

Sur Le Plat.

Six eggs, one tablespoon butter; melt butter in shallow dish, break eggs carefully into dish, salt and pepper to taste ; bake in a moderate oven till whites are well set: serve in the dish in which they were baked.

Veal Loaf.

Three and one-half pounds uncooked veal and one pound salt pork chopped together, very fine, three soda crackers rolled, two eggs, one tablespoon salt, one teaspoon pepper, butter size of egg, thoroughly mix all in a large bowl, with the hand., cover with bread crumbs, put in a dripping pan, add a little water, bake two hours in a moderate oven.

Veal Cake (a Dish for a Picnic).

A few slices of cold roast veal, a few slices of cold ham, two hard boiled eggs, two tabJespoonsful of minced parsley, a little pepper, good gravy, cut off all the brown outside from the veal, and cut the eggs into thin slices, procure a pretty mold, lay veal, ham, eggs and parsley in layers, with a little pepper be- tween each, and when the mold is full get some strong stock and fill up the shape, bake one-half hour and when cold turn it out.

Croquettes.

Chicken— Mix one tablespoon flour with three of batter, stir this into onft cup boiling cream or chicken stock, add one pint finely chopped chicken, one pint bread crumbs, one tablespoon salt, one half teaspoon pepper, one teaspoon onion juice, boil two minutes, add two eggs, well beaten ; when cool, shape, roll in egg and bread or cracker crumbs, and fry in deep lard.

Fish — Take cold fish chopped fine, one -third as much cold mashed potatoes rubbed to a cream with a little butter, a little white sauce made from butter drawn in milk and thickened with corn starch and a beaten egg ; season with chopped parsley, pepper, salt, and a little catsup. Mix all together, mold, roll and fry as above.

Ham — One cup finely chopped cold boiled ham, one of mashed potato, one egg, pepper to taste, mold, roll and fry as above.

Lobster— Cook two tablespoons butter and one-half tablespoon of flour until it bubbles, add a scant one half cup of water or cream, and mix into this while hot one can or a two pound lobster, chopped fine, seasoned to taste, and one egg, well beaten ; cool, and proceed as above.

Plain— Chop fine cold meat of any kind, add one- half quantity of fine bread crumbs, and one egg, sea- son to taste, adding onion, if desired ; mold and pro- ceed as above, or fry in buttered spider.

Potato — To two cups hot mashed potatoes add one egg, one tablespoon cream, and butter size of walnut ; with floured hands mold in cone shaped balls, dip in white of egg, roll in fine bread crumbs, set aside tor an hour or more. Have ready a kettle two-thirds full of hot fat, part suet, place three or four cro- quettes on wire skillet, cook deep in the fat until light brown, drain on brown paper, and serve hot.

Veal,wit?i Mushrooms— Coyer two slices baker's bread with milk, bring to boil, and when soft enough mix this with three cups chopped cold veal and two eggs ; season well and mold in round cakes in cracker crumbs, with hands; strain off liquor from can or mushrooms, and after frying the croquettes in butter and placing on the outside of a platter, put in the mushrooms and dredging with flour, fry to a light brown ; when done, pour in the liquor and any of the meat gravy you may have, add one cup cream, sea- son, thicken with flour, and turn all inside the cro- quettes on platter and serve.

Green Corn Cakes.

One pint raw green corn, cut rows of corn in mid- dle of kernels, and scrape corn off with knife, three tablespoons milk, one cup flour, one-half cup melted butter, one egg, one teaspoon salt, one-half teaspoon pepper. Fry as pancakes. The milk may be omitted.

Lunch Dish.

Nearly fill a pudding dish with cold boiled macca- roni, place in the center cold roast beef or steak chopped very fine and seasoned carefully with salt, pepper and thyme, and if desired, a little liquor from canned tomatoes ; pour stock or gravy over beef and maccaroni, cover with bread crumbs, over which pour two tablespoons melted butter. Bake one-half hour.

Pressed Turkey.

Boil a small turkey in as little water as possible, till the meat drops from bones ; pick the meat into small pieces, mixing light and dark together, season with pepper and salt ; put in mold, and pour over it the hot strained liquor in which the turkey was boiled ; press with a not too heavy weight ; set in a cool place to harden. Pressed chicken may be made the same way.

Scalloped Fish.

Pick into fine flakes any cold fresh fish, removing dark parts, mix with equal parts bread and cracker

crumbs, season with salt, pepper, celery salt, a little nutmeg, and a very little juice of onion ; moisten this mixture well with gravy made of butter, flour and hot water; put into baking dish, cover with dry crumbs and bits of butter ; bake until brown, serve very hot.

Sandwiches.

Cheese — One cup grated cheese, one tablespoon melted butter, one teaspoon of made mustard, a lit- tle pepper, and if needed a little salt ; cut bread very thin, butter and spread betwaen slices.

Egg— Melt a little butter in narrow cake tin, break in one dozen eggs, salt to taste, put bits of butter on top; do not break the yolks, bake in oven till done, when cold turn out and shave in thin slices and serve with bread as above.

Ham— Mix one cupful chopped cold boiled ham, two chopped hard boiled eggs, one teaspoon made must- ard, two tablespoons each of melted butter and vine- gar, and a little salt and pepper ; spread as above, cut- ting the sandwiches in triangles.

Rolled— Cut thin slices lengthwise off a loaf of home- made bread, butter and spread with chopped meat, well seasoned, roll tightly as in roll jelly cake ; cut in slices.

Sardine— Spread the bread with sardines, bone and skin removed, and mixed fine with a fork, in lemon juice enough to make them spread easily.

French— Dip slices of stale baker's bread in two eggs beaten with one-half cup milk and a little salt, and place on a platter for half an hour; rub the bars of toaster with butter, and toast bread till light brown.

German— Dip slices of bread in two eggs, beaten with one cup milk, and fry in lard and butter till light brown ; serve if desired with currant jelly.

Hash— Place cold roast beef or veal, chopped fine, in a pan and add gravy from roast, or milk, to make

juicy ; season with butter, pepper and salt, and pour over nicely toasted bread, placed on a buttered plat- ter. Serve hot.

Tomato Hash.

Place in a baking dish alternate layers of cold roast beef chopped fine, and fresh or canned tomatoes, sea- son with pepper, salt, butter and some of the gravy from the roast, or water to moisten, then add a layer of bread crums, and so on till dish is full, having bread crumbs and bits of butter on top; bake three- fourths of an hour.

Veal Turnover.

Bring two tablespoons butter to boil in a frying pan; mix two or three eggs, about four tablespoons flour, salt, pepper, and one cup milk to a good bat- ter, and pour in frying pan. Place in the middle as soon as it begins to get solid, cold roast veal minced fine ; fry slowly ; watch that the fat does not burn ; when done on one side fold the edges of the cake over to the middle, enclosing the meat, turn with a pan- cake turner; when both sides are delicate brown slip it off on a hot dish ; pour around a little of the gravy.

Welsh Rarebit.

Place in small saucepan two tablespoons butter, one-fourth pound grated cheese, one salt spoon salt, one of dry mustard, one fourth salt spoon pepper, and the yolk of a raw egg beaten with one -half cup sweet milk : stir these over the fire until melted then pour on toast and serve hot.

Baked Salt Codfish.

To a large cup of codfish picked fine, add two cups mashed potatoes, two cups milk, two well beaten

eggs: season with pepper, one-half cup butter, thor- oughly mix and bake one -half hour.

Broiled Oysters.

Wipe large oysters dry, roll in seasoned cracker dust, and lay on buttered broiler, brown on both sides, dip in melted butter and serve.

Broiled Oysters.

Drain the oysters well and dry them with a napkin, have ready a griddle hot and well buttered, season the oysters, lay them on the griddle and brown them on both sides, serve them on a hot plate with plenty of butter.

Baked White Fish.

Fill the fish with a stuffing of fine bread crumbs and a little butter, sew up the fish, sprinkle with butter, pepper and salt, dredge with flour and bake one hour, basting often and serving with parsley sauce or egg sauce.

Clam Chowder.

Cut one-half pound of fat salt pork in quarter inch dice, put in shallow pan and fry till crispy : chop fifty large clams fine, saving all the juice; cut one quart onions fine, and two quarts potatoes in half inch dice ; put clam juice, cooked pork and fat from it and vegeta- bles in one gallon water, cook slowly till vegetables are tender, then add one can tomatoes and chopped clams ; grate one carrot and add with parsley, celery or celery seed, one-half teaspoon thyme or summer savory, sea- son to taste and add water to make it of the right strength ; just before taking from stove add rolled crackers.

Clam Fritters.

Cut in pieces fifty clams— twenty -five if large— and mix in light batter, made of three well beaten eggs; one-half pint milk, one-fourth teaspoon soda and flour ; drop into hot lard and fry quickly turning them twice. Oysters, apples or codfish may be used instead of clams.

Clam Soup.

Twenty- five clams chopped, add two quarts and a pint of cold water, boil half an hour, then add one pint of milk and one onion chopped fine, thicken with butter and flour rubbed together ; beat three eggs and put in your tureen and pour the soup into it while boiling hot, stirring briskly.

Clam Soup.

Cut in two fifty small clams, add one pint boiling

water, when it comes to boil add two tablespoons

flour, mixed with water or milk ; boil till it thickens

and add one quart milk ; bring to a boil, season to

taste, serve with crackers. i

Deviled Clams.

Heat one-half pint milk, when nearly boiling add two tablespoons flour blended with one of butter, cook till quite thick, remove from fire, add the yolks of two eggs, well beaten, twenty-five small clams chopped fine, one tablespoon chopped parsley, pinch of cayenne pepper, and saltspoon salt ; stir all to- gether; fill the clam shells, well cleansed, sprinkle with bread crumbs, and bake in quick oven till brown.

Fricasseed Oysters.

Boil one cup butter, add one quart oysters and bring to a boil ; take out oysters and add to butter, one cup milk, thickened with one teaspoon flour ; re- turn oysters, and add three well beaten eggs, salt and pepper to taste, bring to boil and pour over toasted bread.

HOLLANDAISE SAUCE FOR FlSH.

Cream one-half cup butter, add yolks of two eggs well beaten and juice of half lemon, pinch of salt and a few grains of cayenne pepper ; then add slowly one- third cup boiling water; cook in double boiler till slightly thick,

Oyster Soup.

Put one quart solid meats with scant cup water, add pinch of salt, cook till edges of oysters crimp ; skim, add one quart milk, bring to boil, add butter and pepper to taste ; serve with crackers.

Oyster Omelet.

Beat six eggs until light, add half cupful cream or rich milk, salt and pepper, pour into a frying pan. with a tablespoonful of butter and drop in a dozen large oysters, fry a light brown, double over and send to table immediately.

Oyster Croquettes.

Chop the oysters and measure in a bowl an equal quantity of mashed potatoes, add as much butter as you like, salt and pepper to suit your taste, moisten with a little cream, make in rolls or cakes, dip in eggs and then in fine cracker crumbs, and fry or boil in lard.

Potted Herring.

Take ten pounds well cleaned, fresh herring, place in layers in an earthen jar, sprinkling the layers with six teaspoons salt, one ounce each of whole cloves, whole pepper, and whole allspice, cover with vine- gar, and cover all with plate ; put in a moderate oven and bake twelve hours.

Scalloped Oysters.

Fill a dish with alternate layers of rolled crackers and oysters, seasoning each layer with salt, pepper, and butter; fill dish nearly full with milk and oyster juice, covering top with cracker crumbs, mixed with one egg ; bake one-half hour in good oven.

Salmon in Mold.

Chop one can of salmon fine, then rub in a bowl with back of a silver spoon, adding four tablespoons butter, not too hot, till it is a smooth paste; thor- oughly beat one-half cup fine bread crumbs into four

eggs, season with salt, pepper and chopped parsley and mix all together, put in mold and steam one hour. Sauce— One cup milk and liquor from salmon ; bring to boil, thicken with one tablespoon corn starch, and one of butter, one egg, one teaspoon tomato catsup, pinch of mace and cayenne pepper, add egg last, very carefully, boil one minute; tur*n salmon from mold, pour over it the sauce, and cut in slices.

Scalloped Oysters.

One quart of oysters, eight soda crackers rolled fine, seven ounces butter, pint of milk, put in layers sprinkled with salt and pepper, save liquor and add with milk; just before putting in oven put rolled crackers with bits of butter on top layer, bake three quarters of an hour.