NATIONAL GROCERY CO

Hash Baked. Cut an onion up fine and put in dripping pan to brown with a little butter and a little fat. When brown, add 1 tomato and the meat, which has been chopped fine. Season with salt, pepper and Worcestershire sauce. Have your baking dish lined with mashed potatoes and fill with the above, which has been well mixed. Let brown nicely.

MRS. m' PRAGER. Mock Birds. Take thin veal steak and cut in slices three by five inches. Put in the center of each a little chopped boiled ham, a small lump of but- ter, salt, pepper, chopped parsley and a little chopped onion. Make little rolls of them and tie or pin with a tooth pick. Brown them well in hot butter. Add a little soup stock and flour and boil. Add one cup sour cream shortly before serving.

Plain Hash.

Brown chopped onion in a large spoonful of fat and stir in cooked meat hashed, and also a little cold cooked potatoes. Season with salt, pepper and paprika and mix together well, adding soup stock or left-over gravy to moisten. MRS. A. COBLENTZ.

Meat Loaf.

Take 2 pounds ground round steak, add 3 slices soaked bread not drained, 1 raw egg, 1 chopped onion, little parsley, very little garlic, salt and pepper. Knead very well. Boil 2 eggs hard and place in cen- ter of the meat which is made into a loaf. Bake in oven with plenty of chicken fat, tomato catsup and sliced onions and a little water, basting often. MRS. S. ARONSON.

Mock Roast Duck.

Make a dressing of bread, season as for chicken and moisten. Take two large slices from round of veal, about 3 pounds. Salt the meat, cut out the bones, and close the holes with two or three stitches. Sew the edges together and put in the dressing. This will give the whole the appearance of a smooth oval body. Rub three ounces each of butter and flour to a cream and with a knife spread evenly over the form, except where it touches the pan. Put one-half a cup of water in the pan with the roll, and bake in moderate oven about one hour, or until thoroughly done. The crust should be a golden brown, like a roast duck. Remove carefully from the pan to platter, so as not to break the crust.

Note — Flank steak may be prepared the same way.

Veal Fricadelles. Chop left-over cold veal very fine, add some cooked rice, season well with salt, pepper, paprika, left-over gravy and a well beaten egg. Form in cakes, dip in well-beaten egg and then in cracker meal, and fry a golden brown in chicken fat or plain fat.

MRS. A. COBLENTZ.

You are making- a mistake in using- anything* but a Great Majestic Range.

ONE THOUSAND FAVORITE RECIPES

Veal Loaf With Boiled Eggs. Two pounds chopped veal, 1 small onion grated, *4 teaspoon pepper, 1 teaspoon salt, y2 cup cracker crumbs, 1 raw egg, 2 hard- boiled eggs, y2 cup soup stock, 2 tablespoons melted butter. Mix all together with the exception of the hard-boiled eggs. Put a layer about an inch in thickness in a well-greased pan, place the boiled eggs (whole) in the center, then fill up the pan with the veal remaining. Place bits of butter or drippings over the top and bake, basting frequently.

MRS. L. R. PLECHNER.

Fried Veal Cutlets.

Season well with pepper and salt, dip in a well-beaten egg, and then in cracker meal or bread crumbs, then fry in hot fat until well done and brown. Serve with tomato sauce.

MRS. A. COBLENTZ.

Veal Stew With Dumplings. Cut up brisket of veal into small pieces for stew. When washed and drained, season with pepper, salt and paprika. Take a tablespoon of fat in which cut up an onion, and brown lightly, then add meat, on which sprinkle a couple of tablespoons flour, and stir until it browns a little, then add boiling water to cover, a carrot, leek and some celery cut up small. Cover, and let cook slowly until not quite done. Then add dumplings made as follows. 1 quart flour, y2 teaspoon salt, iy2 tea- spoons baking powder, 1 egg well-beaten, water enough to make a thick batter. Then put over the meat (not the gravy) a tablespoonful of the batter at a time, and cover closely for about fifteen minutes. When ready for serving, remove dumplings, sprinkle stew with chopped parsley, which serve in platter, surrounded by the dumplings.

MRS. PAULINE JOSEPH.

Fricasee of Veal With Cauliflower. The brisket of veal, cut in small pieces. Put some dripping in pot and brown the pieces of veal on both sides. Then drain off the fat, and put in an onion, cut in small pieces, a small carrot cut fine, and a piece of celery. Cover with water (or soup stock), seasoning with salt and pepper. Simmer for about two hours. Serve on a platter, sur- rounded by nicely cooked pieces of cauliflower.

MRS. WM. GOTTSTEIN.

Boiled Mutton With Caper Sauce. Boil from 2 to 3 hours a leg of mutton in water seasoned with salt, pepper and an onion. For the sauce boil a pint of milk, thicken with flour, add butter, pepper and two tablespoonsful of capers. Pour over mutton and serve.

MRS. S. LEVIN SON.

.LJHniOCi VEGETABLES NATIONAL GROCERY CO.

Crown of Lamb. Let the butcher arrange the ribs in a crown of lamb, roast it, sea- soning with salt, pepper, an onion and a little garlic. Serve with either green peas or head lettuce, and surround platter with French browned potatoes.

Boiled Mutton. Boil shoulder of mutton iy2 hours. Then put in potatoes and boiled string beans, blend butter and flour, and serve together.

MRS. A. DINKELSPIEL. Leg of Lamb With Rice. Season a leg of lamb. Add water, a little minced garlic, and a whole sliced onion. Roast, basting frequently, about one houd and a half. Then add half cup of rice. Roast another hour, basting frequently. When done strain rice into a separate dish and serve with lamb and gravy. MRS. M. A. GOTTSTEIN.

Pot Roast of Lamb.

Salt and pepper shoulder of lamb. Put fat in saucepan, add onion and garlic, and brown meat on both sides; pour off grease and add soup stock and cook until tender. Thicken gravy with a little flour.

MRS. W. ROSENBLATT.

Lamb Stew With Peas. Brown a little onion in hot fat. Have the brisket cut up in small pieces. Wash, dry and then drop into the hot fat. Season with salt, pepper and paprika, sprinkle over a little flour until all is browned. Then add water or soup stock and cover. Boil peas separately, and add with chopped parsley before serving. MRS. A. COBLENTZ.

Sauerbraten.

Take a solid piece of beef, say about five or six pounds, put it in a deep jar and pour enough boiling vinegar over it to cover it; you may take one-third water. Add to the vinegar when boiling four bay leaves, some whole pepper corns, cloves and whole mace. Pour this over the meat and turn it daily. In summer three or four days is the longest time allowed for the meat to remain in this pickle, but in winter eight or ten days is not too long. When ready to boil, heat some nice poultry drippings in a stew pan. Cut up one or two onions in it, add a little brine and stew until onions are tender, and then put beef in. Stew closely in a covered crock about three hours and thicken gravy with flour.

Pickled Meat.

Use a piece of brisket of beef about seven pounds, have all bones removed, wash clean, pepper and salt well. Boil enough water to cover, put in stone jar to cool, and add a piece of saltpetre the size of a walnut, four or five bay leaves, a few cloves, allspice and whole black peppers, and salt enough to make a brine on which an egg will float When perfectly cold, add meat, and cover with plate to keep meat sub- merged. Then cover stone jar. Should be ready for use in three days. MRS. PAULINE JOSEPH.

Lawrence L. Moore Co., the Jewelers, may toe relied on implicitly.

ONE THOUSAND FAVORITE RECIPES

Four Course Dish.

Take a piece of boiled beef as large as you need. Take carrots and slice them across. Put in with meat and cover with water; cook till half done. Take 2 eggs, y2 cup water added to eggs, % cup of fat. Grate into this an onion and season with salt and pepper. Mix enough flour (a little more than for a cake) as for dumplings and put on top of carrots and meat. Take 3 or 4 sweet potatoes. Peel them and put on tops of dumplings. Cook slowly and do not let burn. When potatoes are nearly done, add one-third cup sugar. Serve meat with the dump- lings. The carrots and sweet potatoes may be served together.

MRS. K. GOTTSTEIN. Stewed Tongue With Raisins.

Put the tongue, after washing, in water enough to cover it with a handful of salt. Parboil in order to peel it; then rub well with salt, pepper, ginger, mace, cloves and allspice. Strain the water in was boiled in and put it back in it to stew. Throw in a large handful of raisins (stoned), a tablespoonful brown sugar, y2 teacup vinegar, and one hour before it is done, put in some lemon juice. Let it stew 4 hours; throw in a few whole cloves, allspice, and a little onion.

MRS. I. E. MOSES. Smoked Tongue With Split Peas.

Soak both the split peas and the tongue over night. Cook the tongue at least four hours, seasoning with a kernel of garlic and whole peppers. Cover tightly. Make a puree of split peas by boiling about iy2 cupfuls with salt, pepper, a small piece of butter and a piece of onion in water. Serve the tongue on the platter, surrounded by the split peas. MRS. WM. GOTTSTEIN.

One pound shoulder steak or veal, one pound shoulder of lamb cut into pieces two inches square. Put into pan some fat and cut into it an onion sliced. When very hot add meat. Keep covered and let cook, adding salt, pepper and paprika, two large tomatoes and a pinch of caraway seed and a little boiling water. Cook iy2 hours. Half an hour before serving add potatoes cut into small pieces and cook until tender.

Goulash No. 2.

Get a choice piece of beef and cut into small parts. Then cut up a good sized onion and let same brown in hot fat, after which add the meat, seasoning same well with salt and paprika and leave it simmer from 15 to 20 minutes, turning it occasionally so as not to burn or scorch on either side. Then let same stew for three-quarters to an hour (or just long enough till nearly cooked), adding three potatoes quartered and enough water over same to boil. The potatoes should not be added until from 15 to 20 minutes before serving.

MRS. JACOB R. HILLER.

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