WASHINGTON, D, C

MAIN OFFICE, DEPOT AND STORE YARD,

Eighth and O Streets, N. W. First and N Streets, N. E.

Telephone 450. Telephone 550.

38 THE UNIVERSAL COOK-BOOK.

mences to brown add beef and sift the flour in gradually ; let all cook till the flour looks brown, but be careful not to scorch ; then add milk, stirring all the time, till the dressing has cooked to consistency of rich cream. This is a delicious breakfast relish, and the mixture is admirable to be eaten with griddle cakes.

Washington Steak.

(Mrs. C. W. F.)

Take a porterhouse steak, cut two inches thick and well trim- med of bone and fat, and put it on the broiler and broil quickly over a hot fire. Place it on a hot platter and spread both sides of it with this mixture : a tablespoonful of melted butter, ]/z tablespoonful of salt, and V2 tablespoonful of white pepper. On top of the steak, place 3 plantains, just fried in butter. The plantains are the red bananas. Over this pour l/2 pint of be- chamel sauce and over the whole sprinkle a tablespoonful of grated horse radish.

White House Steak.

(Mrs. Sprague.) One pound of steak chopped very fine and freed from sinews ; and gristle. Mince fine a tablespoonful of onion and fry it a light brown in a little butter. Add the minced meat and an i| equal quantity of bread crumbs, season nicely, and moisten with a little cold gravy or stock of any kind. It must be just moist enough to mould into shape. Pressed in a small wine-glass they resemble pears, and after they are fried they should have a sprig of parsley inserted into the stem end ; or you may roll them round like sausages or make into little flat cakes. They must be dipped in crumbs, then in beaten egg, and again in crumbs. Make a little brown gravy to pour round them, or serve with a mush- room or tomato sauce.

Boiled Mutton with Caper Sauce.

(Mrs A. G. Rogers.) Have ready a pot of boiling ivater, add a little salt ; wash a leg

THE UNIVERSAL COOK-BOOK. 39

of mutton aud rub salt through it. Cook about three hours — ac- cording to size. Take some of the broth, thicken with flour and butter, salt, pepper and 2 tablespooufuls of capers, or mint sance if preferred.

Mint Sance.

Two tablespoonfuls green mint, chopped fine, 1 tablespoonful white sugar, 1 cup best cider vinegar. Put vinegar and sugar in sauce boat and stir in mint ; stand 15 minutes before serving.

Baked Leg of Mutton.

(Mrs. Parker.)

Take a leg of mutton weighing 6 or 8 pounds, cut down the un- der side and remove the bone, fill it with a dressing made of 4 ounces of suet, 2 of chopped ham, 6 ounces of stale bread, 2 eggs, 1 onion, a little thyme, sweet marjoram, parsley, nutmeg, salt, and pepper ; sew up, lay in a pan and put in a hot oven ; baste with butter, cook three hours.

Mntton Haggis.

(Mrs. Rorer.)

Chop the uncooked heart, tongue, and y2 the liver of a sheep, and mix with them ]/2 that weight in chopped bacon ; add a x/z cup of stale bread crumbs, the grated rind of 1 lemon, 1 teaspoon - ful of salt, % teaspoonful of black pepper, and 2 well beaten eggs ; pack this into a well buttered mold, cover, place in a ket- tle partly filled with boiling water, an'd boil slowly for two hours. When done, turn it on a dish, and serve it plain or with sauce bechamel.

Roast Lamb.

Lay in dripping-pan, dash cup cold water over it, and roast in oven ; time, say 10 minutes to pouud. Baste often and freely, and after )/z hour cover with sheet buttered paper, 5 minutes before taking up, remove this, dredge with flour ; as it browns

4« THE UNIVERSAL COOK-BOOK.

bring to a froth with butter. Do uot send gravy to table if you use mint sauce.

To Give a Delicious Flavor to Lamb.

« If it is to be eaten cold, put in the water in which it is boiled whole cloves and long sticks of cinnamon. To i leg of lamb al- low i small handful of cloves, and 2 or 3 sticks of cinnamon. If the lamb is to be roasted, boil the cloves and cinnamon in water, and baste the lamb with it.

Breaded Mutton Chops.

Trim neatly, cut off all fat and skin, roll in beaten egg, then in cracker crumbs, and fry in hot dripping. Turn as the under side browns, drain and serve.

Roast Fillet of Veal.

Veal, y2 pint melted butter, % pound force-meat, 1 lemon. Bone the joint ; make deep incision between fillet and saddle, and fill with force-meat. Bind joint in round form ; fasten with skewers and twine ; coverjwith buttered paper. Roast slowly at first. Baste well ; take off paper just before done, dredge over a little flour, and baste with butter. Replace skewers with silver one. Pour over melted butter with juice of lemon and brown gravy. Garnish with sliced lemon. Time, 4 hours for 1 2 pounds.

Veal Pot Pie.

(Mrs. Owens.)

Take 2 pounds veal— a rib piece is good — cut it in small pieces, put it into a pot, having placed a small plate in the bottom to keep the meat from burning. Put in 2 quarts of water, either hot or cold. Keep it boiling for about an hour and a half. Then make a quart of flour into biscuit dough, and a half hour before serving drop in small lumps of the dough. Be sure that there is water sufficient to cover the meat entirety, when the dumplings are put in, and cover closely for at least twenty minutes. Pota-

Washington, D. C.

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