FISH AND SHELL FISH

- ''Master, I marvel how the fishes live in the Sea /" " Why, as men do on land ; the §;reat ones eat up the little ones."

How to select Fish.

Iu selecting fish at the market see that the gills are red, the eyes full, the body of the fish firm, and the fins stiff.

vSalt mackerel and other small salt fish should be broiled. Small pan fish and steaks of large white dry fish are good fried. Fresh salmon, mackerel, and blue fish are oily fish and should, not be fried. , Boil oily fish if large — broil them if small. Cod, haddock, blue fish, small salmon, bass, and shad may be stuffed and baked whole.

Serve fish with bread and potatoes, and cucumbers, if in sea- son.

Cream and egg sauces, lobster, oyster, shrimp, tartar and piq- uante sauces are served with boiled fish.

Fry fish and oysters in very hot salt pork fat. Oil is better but very expensive.

Fish may be scaled much easier by dipping into boiling water about one minute.

Oysters are best roasted in the shell, convex side downward to hold the juices, and cooked till they will open well.

Baked Shad.

(Mrs. C. W. F.) Make a dressing of bread crumbs, 2 tablespoonfuls of minced

i4 THE UNIVERSAL COOK BOOK.

onion, some chopped parsley, a little butter, i teaspoonful of chopped suet, pepper and salt, sage and a beaten egg. Wet with milk. Stuff the fish and sew or tie securely. PI ace in a pan with some hot water ; lay pieces of salt pork on top with a little pepper and salt, and bake, basting very often.

Fried Blue Fish and other kinds.

Clean, wipe dry, inside and out. Sprinkle with flour, and sea- son with salt. Fry in hot butter or sweet lard, l/2 lard and yz butter make a good mixture for frying fish. The moment fish are done to good brown, take them from fat and drain in hot strainer ; garnish with parsley.

To Fry Brook Trout or Any Other Small Fish.

Clean fish, and let them lie a few minutes wrapped singly in clean dry towel ; season with pepper and salt ; roll in corn meal, fry in % butter and % lard ; drain on sieve, and serve hot.

Broiled Halibut.

Slices of halibut, salt, pepper, butter. Cut the slices offish about an inck thick, season with pepper and salt, and lay them in melted butter l/2 hour, allowing 3 tablespoon fuls of butter to a pound of fish, then roll them in flour, and broil about 20 min- utes. Serve very hot.

Boiled Fish.

(Mrs. C. W. F.) Sew the fish in thin cloth fitted to shape, boil in salted water (boiling from the first) allow 15 minutes to the pound. Unwrap and pour over it the following sauce.

Sauce For Boiled Fish.

To 1 gill boiling water add as much milk ; stir into this while boiling 2 tablespoonfuls butter gradually, 1 tablespoonful flour wet up with cold water; as it thickens, the chopped yelk of 1 boiled egg and 1 raw egg beaten light. Take directly from fire, season

THE UNIVERSAL COOK-BOOK. 15

with pepper, salt, a little chopped parsley and juice of 1 lemon, and set covered in boiling water (but not over fire) 5 minutes, stirring occasionally. Pour part of sauce over fish when dished ; the rest in a boat. Serve mashed potatoes with it.

Fish Cutlets.

Use a pint of cold broiled fish ; this should be mixed with a cream sauce and the yolks of 2 eggs ; when this mixture is quite cold it can readily be made iuto croquettes. These should be dipped into the beaten white of an egg, to which has been added just a little water; then cover them with bread crumbs ; never use fine crumbs for frying : the coarse crumbs act as a sponge in absorbing the fat, and thus leave the croquettes perfectly dry, as they should be ; you would be surprised to know how little fat is required for frying ; it requires only a few moments to brown the cutlets in the fat.

Cream Fish.

Three pounds haddock, 1 pint of cream, l/z pound of butter, 1 tablespoonful of flour. Boil your fish with plenty of salt in the water. When cooked, skin it and takeout all the bones. Flake with a fork. Heat the cream, season it, and put y2 large onion in it. Beat your butter and flour to a cream, and add the mix- ture, boiling fifteen minutes. Butter a large baking dish, put in a layer of fish and one of dressing, making sure to have the dressing on top. Cover with bread crumbs, putting small pieces of butter on top and brown nicely. Milk will do as well as cream if it is rich.

* Mayonaise Fish.

Take a pound or so of cold boiled fish (halibut or cod), cut into small pieces ; then make the dressing as follows : the yolks of 2 boiled and 2 raw eggs rubbed to a smooth paste with salad oil; add to these, salt, pepper, a very little mustard, 2 teaspoonfuls of white sugar, and lastly 6 tablespoonfuls of vinegar ; beat the

16 THE UNIVERSAL COOK-BOOK.

mixture until light, and just before pouring it over the fish stir in lightly the frothed white of a raw Qgg. Serve the fish in a dish with lettuce leaves around the edges ; half of the sauce mixed with the fish, the rest thrown over the top .

Cod Fish Stew.

(Mrs. Owens.)

Cut up into inch pieces, allowing }4 teacupful to a pint of milk. Put on the stove in a stew pan or spider, well covered with cold water. When it comes to a boil, diain and pour in a pint or quart of milk, according to size of family. When hot, thicken with a tablespoonful of flour made smooth with cold milk or water. An egg broken in and stirred rapidly at the last is an im- provement. Season with a teaspoon ful of butter. Serve with baked potatoes.

Codfish Balls.

(Mrs. H. S. B.)

A pound of firm white salt codfish, 6 medium-sized potatoes, % a teacup of milk, i egg, a full tablespoonful of butter. Put the fish in cold water and let it steep twenty minutes on the fire. Drain off the water, and pour on boiling water, letting it steep until it is sufficiently freshened. When cold, pick the fish into fine shreds with a fork, removing the skin and bones. Mash the potatoes, which must be fresh boiled, with the butter, add the milk and beaten egg and a little pepper, lastly the picked fish. Drop the mixture from a spoon into boiling lard. Never use flour in making up the balls.

Fish Chowder.

(Mrs. C. W. F.)

Five pounds of fish cut in steaks, i chopped onion, 4 chopped potatoes, }& pound of salt pork, chopped. Put the pork and onions in the bottom of the kettle, let them fry brown, then

ROSE1 COTTAGE.

Situated on St. Patrick's Bay, three-fourths mile North )f Colton's Point, Md. Open to visitors for season of 1895, on May 1st.

A fine Orchard of choice fruits. Water is supplied by a jalvanized Steel Tower and Pump. No chills nor mos- juitoes. Bathing is safe and convenient. Oysters, fish md crabs are abundant.

Visitors met by a conveyance at boat. Address all the inquiries to the undersigned, 138 B St., N. E., until May 1st thereafter, Colton's Point, Md.

ADAM FISHER, Proprietor.

EDW. S. SCHMID,

DEALER IN

Singing Birds, Fine Breed Fowl, Gages, Pet Animals, Dog and Bird Foods, Medicines, etc,

712 12th Street, N. W., Branch Store, 1221 Pa. Ave. N. W.

T. JARVIS,

OONFRCTIONER AND GA/rBREIR,

Ice Cream and Ices. 426 9th St., N. W.

Ladies' and Gentlemen's Cafe open till 11 P. M. Personal attention given to serving Weddings, Receptions, &c.

iS THE UNIVERSAL COOK-BOOK.

put a layer of fish, well seasoned with salt and pepper, then layer of potatoes, and so on until the ingredients are used. Poun on 3 quarts of water and boil half an hour. Soak yi dozen crackers in a pint of milk in the tureen and pour the chowder over them.

Clam chowder is made in the same way, using 25 chopped clams, no salt, and a tablespoonful of tomato catsup.

Sauce For Salmon and Other Fish.

One cupful milk heated to a boil and thickened with tablespoon- ful corn starch previously wet up with cold water, the liquori from the salmon, : great spoonful butter, 1 raw egg beaten light, juice yi lemon, mace and cayenne pepper to taste. Add the eggt to thickened milk when you have stirred in butter and liquor ; take from fire, season and let stand in hot water 3 minutes, cov- ered. Lastly put in lemon juice and turn out immediately. Pour it all over and around the salmon .

Oyster Short Cake.

(Mrs. Parker).

Make a good short cake and ba ke on pie-plates, put a quart o\\ oysters on a stove with a little water, half a cup of milk, 2 table spoonfuls butter, salt and pepper; thicken with at ablespoonful ol flour. When the cakes are baked, split and spread the oysters between and some on top.

Fried Oysters.

Select the largest and drain them on a cloth, then dip them it rolled crackers ; fry in either butter or lard until they are a nice brown, and season with pepper and salt.

Steamed Oysters.

Select large oysters, drain and place in steamer over kettle oi boiling water. When done, season with pepper and salt, anc serve hot on soft buttered toast.

THE UNIVERSAL COOK-BOOK. 19

Scalloped Oysters.

(Mrs. M. C. Currier.)

Butter au eartheu pudding dish, and fill with alternate layers of crushed crackers and oysters — the first layers should be the crushed crackers — wet them with a mixture of the oyster liquid and milk. Then a layer of oysters, which sprinkle with salt, pepper, and small bits of butter the size of walnuts. Let the top layer be of crumbs, and to pour over it, and put bits of butter over it Bake about twenty minutes.

Panned Oysters.

Put a piece of butter size of an egg on a frying pan, brown and add one quart of dry oysters. When partly cooked add a table- spoonful of blended flour, salt and pepper.

Pickled Oysters.

(Mrs. H. D. Bates.)

200 oysters, i}4 pints white vinegar, 5 dozen whole cloves, 5 dozen whole peppers, 1 teaspoonful whole mace, salt to taste. Pick the oysters clean, pat in a saucepan, strain their liquor over them, scald not boil them. Take out the oysters, add the vine- gar and spices to the liquor and boil. When cold pour over the oysters.

Little Pigs in Blankets,

Take as many large oysters as are wished, wash and dry them thoroughly with a clean towel. Have some fat bacon cut in very thin slices, cover each oyster with them, and pin on with wooden toothpicks. Broil or roast them until the bacon is crisp and brown. Do not remove toothpicks. Serve hot.

Creamed Oysters.

To ]/z tablespoonful butter, melted in a saucepan, add 1 heap- ing tablespoonful flour. Cook a few moments and stir in gradu-

2o THE UNIVERSAL COOK BOOK.

ally i cup hot milk. Season with salt, pepper and i teaspoonful celery salt. Wash and pick over carefully one pint fine oysters, boil them in their own liquor until plump, drain, and pour over them the sauce.

Roast Oysters on Toast.

Toast some slices of bread. Wash and wipe some large fine oysters, spread as many as possible on each slice of toast, season with salt, pepper and plenty of bits of butter. Put in a hot oven until the edges of the oysters curl. Serve at once.

Oyster Pie.

(Miss Wister.)

100 oysters, drained from the liquor ; 3 hard-boiled eggs ; 2 ounces butter ; l/2 cup bread crumbs, crumbled fine ; pepper, salt and powdered mace.

Line sides of a dish with pie crust, but not the bottom ; then to each layer of oysters sprinkle some of the mixture. Continue this until the dish is full ; then cover with crust and bake in a good oven for half an hour.

Oyster or Clam Fritters,

\]/2 pints of milk, \% pounds of flour, 4 eggs beaten separately. . Clams must be chopped small, oysters whole. Drop from spoon into hot fat.

Swell them in water over night ; in the morning dry them in a cloth, dip in egg, then in cracker crumbs, and fry brown.

Fricasseed Lobster.

Cut the meat in small pieces, season with pepper, salt and nut- meg. Put in a stew-pan with enough water to cover it. Keep the lid close and stew.

The Microscope i

A Doixar Magazine for Everybody. In this age of progress (and of humbug) almost every article of food is at times adulterated. Any lady can learn how to detect these adulterations with the micro- scope. Take this magazine and begin to study the subject.

MICROSCOPICAL PUBLISHING CO.,

WASHINGTON, I). C.

COIR,. lOTH J^ISTJD X STS.3 ZLT. "W\ Choice Beef, Lamb, Veal, Pork, Poultry, Cream- ery Butter, Fish, Fruits, Preserves, Vegetables, and everything pertaining to a first-class market store. FINEST QUALITY; LOWEST PRICES.

MRS. C. W. SMILEY,

CRAYON ARTIST, 943 MASS. AVE., N. W.

SAMUEL FENTON,

Wholesale and Retail Dealer in

BEEf, * /Tyj550|i * C/tyT)B

305 & 307 NORTHERN LIBERTY MARKET.

22 THE UNIVERSAL COOK-BOOK.

Lobster Croquettes.

Chop the meat of a boiled lobster very fine, season with pepper and salt, add bread crumbs, moisten with melted butter, make into cakes, dip them in beaten eggs, then in bread or cracker crumbs, and fry brwon in butter or lard. Croquettes may be made of cold fish, poultry or veal. #

Fried Oysters.

(Mrs. M. C. Currier,)

For every egg required add two tablespoon fuls olive oil and one of water, drain and dry your oysters, roll in finely powdered bread crumbs, now dip in the egg mixture, then cracker crumbs, season with salt and pepper. Fry in as little butter as possible keeping oysters separated.

Lobster a la Newburg— No. 1.

(Mrs. M. J. Currier.)

Cut the meat of two lobsters into inch squares. Mash fine the yolks of three hard boiled eggs adding gradually two tablespoon- fuls of cream or milk, put % pound of butter iuto a sauce pan, add two tablesp onfuls of flour, mix and add yz pint of milk or cream. Stir until ready to boil but do not boil, add yolks of eggs and lobster, stand over boiliug water till lobster is heated, then add four tablespoonfuls of sherry and season with salt and pepper.

Lobster a la Newburg No 2.

(E.J. F.)

One large lobster, i tablespoon butter, i gill wine, 3 eggs, l/z pint cream. Cut meat lobster into small slices, put into chafing dish with butter, season well with salt and pepper, pour the wine over it ; cook 10 minutes. Add the beaten yolks of eggs and the cream. Let come to a boil and serve immediately.

THE UNIVERSAL COOK-BOOK. 23

Creamed Salmon.

(E. J. F.)

Oiie round-can salmon; 1 teaspoonful salt; 1 tablespoouful hopped parsley, juice half lemon, a little cayenne; one cup nilk or cream, 1 tablespoonful butter, 3 tablespoonfuls of flour, ^hop the salmon fine, free it from bone etc., add salt, cayenne, parsley, lemon juice and mix thoroughly, cream butter and lour together. Pour onto it the boiling milk. Stir and cook a ■mute until quite thick Season slightly ; mix this well with ;he salmon. Put into individual shells, cover lightly with bread rumbs, and bake twenty minutes. Serve immediately.

Clam Chowder.

(Mrs. J. M. Welty.)

Thirty clams, chopped ; >2 dozen ordinary sized potatoes, chopped; 1 can corn; 1 can tomatoes; 1 onion, size of walnut. Teaspoonful of sage. Butter, salt and pepper to taste. Add liquor of clams and gallon of water. When above has cooked, add 1 pint sweet milk, and let whole boil. This recipe makes a big pot full.

Deviled Crabs.

(Mrs. Rorer).

12 nice heavy crabs ; y2 pint cream ; 2 tablespoonfuls flour ; '+ grated nutmeg ; 4 egg yolks, boiled hard ; 1 teaspoonful each of salt, butter and chopped parsley ; salt and cayenne to taste.

Put the crabs in warm water ; add the salt and put the kettle over a brisk fire. Boil 30 minutes. Take up and drain ; break off all claws; separate the shells; remove the spongy fingers and the stomach, which is found under the head. Pick out all the meat. Put the cream on to boil, rub butter and flour togeth- er, and add to the boiling cream ; stir and cook two minutes. Take from the fire, add the crab meat, the egg yolks mashed

24 THE UNIVERSAL COOK-BOOK.

fine, parsley, nutmeg, salt aud cayenne. Clear the upper shells of the crabs, fill them with the mixture, brush over with beaten egg, cover with bread crumbs and put iu a quick oven to brown; or better, put them iu a frying basket and plunge into boiling Cottolene until a nice brown. •

Fried Smelts.

(Mrs. Rorer.)

A person who has once fried smelts in Cottolene, will never under any circumstances use lard.

Make a slight opening at the gills, then draw them between the thumb and finger, beginning at the tail. This will press out all the inside. Now dip them first in beaten eggs, then in bread crumbs and fry iu very hot Cottolene. Drain, dust with salt and I serve smoking hot with following sauce.

Tartar Sauce.

(Juliet Corson.)

One egg yolk; i level teaspoonful mustard, dry; i level teaspoon- ful salt; cayenne pepper; i gill salad oil; 3 tablespoon fuls- lemon juice or vinegar ; 1 tablespoonful each of chopped pars- ley, capers and gherkins ; 1 teaspoonful chopped onions.

Put the yolk of a raw egg into a bowl with the mustard, saltt and as much cayenne pepper as can be taken upon the point oft a small penknife blade; stir these ingredients with a woodeni salad spoou until they are smooth ; then add a few drops at ai time, the oil and lemon juice, stirring quickly all the time. When the sauce is thick and smooth, add the chopped parsley, capers aud gherkins aud onion ; the onion must be very finely chopped. Keep cool until wanted for use.

Stewed Terrapin.

(Mrs. Rorer.) - Two terrapins ; '•> pint thick cream ; 6 eggs ; l/2 pound butter ; 1

LAVENDER & ROTT,

PRODUCE DEALERS,

Stalls : 301. 302, and 303 Centre MarM,

L. A. DELLWIG,

GROCER and PROVISION DEALER,

Cor- 2d and Mass- Ave- and D Sts-, N- E

Home Roasted Coffee, Home Dressed Meats, Fresh Vegetables. Full line canned goods. Goods as represented

or MONEY REFUNDED.

BIK£R "The Butter Ma"

Can db found in all the principal Markets.

PRICES 3VLOIDEE,A.a?E.

3. P. V. IHS 1

DEALER IN

f LOUl^ /\N^ f EH1S),

NO. 1831 SEVENTH STREET, N. W.

26 THE UNIVERSAL COOK- BOOK.

gill sherry or Madeira wine ; % teaspoonful mace ; salt and cay- enne to taste.

Put the terrapins alive in boiling water and boil 10 or 15 min- utes, or until you can pull off the outer skin and the toe nails; put them back in fresh boiling water ; add a heaping teaspoon- ful of salt and boil slowly until the shells part easily and the flesh on the legs is quite tender. When done, take out, remove the under shell and let stand until cool enough to handle. Then take thick, heavy part of the intestines, and the gall sacks, which are found imbedded in one lobe of the liver, and throw them away. In removing the gall sack, be careful not to break it, as it would spoil the whole terrapin. Break the terrapin in con- venient si^ed pieces ; cut the small intestines into tiny pieces and add to the meat ; now add the liver broken up, also all eggs found in the terrapins. Now put into a stewing-pan with the juice it has given out while being cut. Roll the butter in flour, add it to the terrapin and stand in a very moderate fire until heated. Boil the 6 eggs for 15 minutes ; take out yolks ; mash to a soomth paste with 2 tablespoonfuls of the wine, then add this, the cream and seasoning to the terrapin ; let it boil up once ; take from fire, add wine and serve. It must never be boiled after adding wine. Add more or less wine to taste.

THE UNIVERSAL COOK-BOOK. 27

MEMORANDA.

THE RECIPES IN THIS BOOK CAN BE MOST SAT- ISFACTORILY FILLED

BY TRADING WITH THE

EirielBiifCnpai;.

The Largest and most Complete Provision Markets in the District.

MAIN MARKET AND GROCERY,

1306-1312 32D Street.

BRANCH MARKETS:

3057 M Street, N. W. I 5th and I Streets, N. W.

21st, and K Streets, N. W. j 209 Indiana Ave., N. W.

20th St. and Pa. Ave., N. W. 1718 14th Street, N. W.

13th St. and N. Y. Ave., N. W. j 14th and V Streets, N. W. 8th and M Sts., N. W. ! 4th and I vStreets, N. W.

RHONE 3^T.

THE UNIVERSAL COOK-BOOK. 29

4 ' And now we ask what nob/e meat and drink, Can help to make man work, to make him think. ' '

When cutting meat to cook, always cut across the grain of the muscle.

Never wash fresh meat before roasting ; scrape it, if necessary to clean it. If it has been wet or moist, wipe it thoroughly dry before cooking.

Never put meat directly on the ice ; put it in a vessel on ice.

If you baste roast meat, do not use salt in the basting.

Salt and season boiling meats while cooking.

In boiling, put fresh meats in hot water, and salt meats in cold water ; boil both slowly.

Never salt and pepper boiling meats while cooking. Season with salt, pepper, and butter after removing from the gridiron.

An^ordinary pan is good for boiling ; heat very hot ; use no fat of any kind ; put the meat flat on the pan, turn rapidly and often, and you will find a " pan broil " very good ; season when done.

A pod of red pepper in the water will prevent the unpleasant odor of boiling from filling the house. The garnishes for meats are parsley, slices of lemon, sliced carrot, sliced beets and cur- rent jelly.

Time-table for Meats.

Aquarter of lamb will roast in an hour.

30 THE UNIVERSAL COOK-BOOK.

A loin of veal will take two or three hours. A loin of mutton will roast in two hours.

A leg of mutton requires from two to three hours, according to size.

A small turkey will boil in one and a quarter hours ; medium in two hours ; large in two and a half or three hours.

A beef tongue should be soaked for several hours, put in cold water and boiled slowly four or five hours.

A large ham should boil four hours, a small one two hours, and be put on in cold water.

Corned beef or pickled pork requires to be boiled longer than smoked meat. It should be cooked until the bones come out easily. To tender salt meats, add a little vinegar to the boiling water.

Roast beef requires 15 minutes to the pound.

How to Roast Beef.

If the housekeeper, who asks how she can have her roast beef brown on the outside and rare and juicy within, will put her beef in a very hot oven at first, keeping the temperature as high as three hundred and fifty degrees or more for half an hour, then reducing the heat to about two hundred and fifty degrees for the remainder of the time of cooking, she will attain the desired re- sult. Of course the meat must be basted as often as every fifteen minutes. The great heat at first hardens as well as browns the surface of the piece of meat. This keeps in the juices. But if the high temperature be continued, the hardening process goes beyond the surface, and the result will be a hard, dry and stringy piece of meat. Salt when done.

Roast Beef.

Rib roast is best. Have butcher saw off about % bone. Cut ends of ribs clear of meat ; fold flap neatly around to thick part

THE UNIVERSAL COOK-BOOK. 31

and secure with skewers. The trimmings are yours. As meat is weighed first, take it all — will make good material for soup or gravy. Put beef in dripping pan ; pour little boiling water over it. Rub a little salt into fat parts ; roast 10 minutes for every pound. If meat has much fat on top cover fatty portion with paste made of flour and water. When nearly done remove this, dredge beef with flour, baste well with gravy. Sprinkle salt over top and serve. Pour fat from gravy, return to fire, thicken with browned gravy, season and boil up once. A roast should always be served with the following :

English Yorkshire Pudding.

One half pound of flour, 1 pint of milk, a pinch of salt, 1 tea- spoonful of Baking Powder. Mix well together the baking pow- der, flour and salt, then add one-half the milk, and beat until perfectly smooth ; then add remainder of the milk. Melt some butter or dripping in a flat tin, pour in the batter, place a joint of beef or mutton on it, and bake in a quick oven.

Pot Roast.

(Mrs. C. W. F).

Take any piece of fresh beef, lay in a flat-bottomed pot with 2 good-sized onions ; cover with boiling water even with top of meat ; cover the pot tightly, and let stew slowly until the water is evaporated ; then turn the meat once or twice, watching, when it begins to brown, that it does not burn. Season with salt, pep- per, etc., to taste.

Pot Roast.

Take a lean piece of beef. Cut a little fat from it and fry in an iron pot a few minutes. Season the beef, and sprinkle over a little flour ; put in the pot and fry brown on all sides. Pour in hot water to half cover the beef, cover tightly and cook until tender. Add a little boiling water at intervals to prevent burn-

32 THE UNIVERSAL COOK-BOOK.

ing. Thicken the gravy, and pour around the meat on the platter.

Beef Stew with Dumplings.

Two pounds lean beef, cut into inch squares, sprinkled with salt, pepper, and 2 tablespoon fuls of flour. Cut fat from meat into small bits, put in stew pan and fry ten minutes. Cut 1 on- ion, 2 slices carrot, 2 small turnips in small dice and fry in hot fat for ten minutes. Put in the meat and fry till it browns, stir- ring to prevent burning, then pour over one large quart hot water, and set on stove where it will simmer gently two and one- half hours. Then add 2 sliced potatoes, boil ten minutes, then put in dumplings and boil hard ten minutes without lifting the cover.

Dumplings 1 pint flour, 2 teaspooni'uls of Baking Powder, l/2 teaspoouful salt, % cup sugar. Mix thoroughly, and wet with 1 small cup milk. Roll one-half inch thick, cut with biscuit cut- ter. Veal or mutton stew can be made the same as beef.

Stewed Beef.

Take the desired quantity of round beef, cut into three ounce pieces, and dredge with flour. Fry in the stew pan some beef drippings and a sliced onion. Put in the meat, and fry well stir- ring constantly ten minutes. Then add gradually enough water to cover the meat, season with salt, pepper, a teaspoouful each allspice, cloves and mace, a bay leaf, and a sliced lemon. L,et it simmer gently four hours.

Beef's Tongue Boiled.

(Marion Harland. )

Wash a large, perfectly fresh tongue in three waters. Then cover well with boiling water ; a little salt— plenty of it— and cook about twelve minutes to the pound. Strip off the skin ; dish, when you have trimmed away the root, pour over it the fol- lowing sauce : Strain a cup of the liquor in which the tongue